Recipes to Remember
Author: Liz Cimini
My husband, Joe, and I married in 1970. I could only make waffles and chocolate chip cookies, but he was an excellent cook who (luckily) taught me some of his favorite recipes. My mother felt that marrying Joe was worth it for his excellent turkey gravy alone. I was a big fan of his chocolate frosting — it was like liquid fudge. We ate out often that first year, but gradually — between cookbooks and Joe’s guidance, I became pretty good.
In 1998, when our daughter, Carolyn, got married, Joe made the wedding cake! It was the same cherry nut cake recipe his mother used for our wedding. It was best with his chocolate frosting, but he didn’t have a recipe; he just improvised each time. I have no idea how many times this was multiplied for the wedding cakes, but we had a nearby bakery on standby.
The Famous Cherry Nut Cake — For Weddings or Anytime
Ingredients
- 1 1/2 cup sugar
- 6 Tablespoons butter
- 1 teaspoon vanilla extract
- 3 eggs, separated
- 1 cup milk
- 3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup chopped maraschino cherries, drained and tossed with a little flour
Method
Cream sugar and butter together; stir in vanilla extract and egg yolks. Sift dry ingredients together and add alternately with milk. Stir well after each addition. Beat egg whites until stiff, then fold in. Fold in nuts and cherries. Pour into a greased and floured 10-inch bundt pan and bake at 350 degrees Fahrenheit for about 45 minutes.
Variation: Joe liked the cake more pink, so we adapted the recipe to 3/4 cup milk and 1/4 cup liquid from the jar of cherries.
Joe never turned down the chance to cook for a crowd or special occasion. When his cousin, Dottie, organized a family reunion in 2002, he insisted on manning the grill for the 100-plus family members there. Joe's sister, Cathie, even cited this reunion in the eulogy she read at Joe's funeral: "Many years ago, Dottie Trop hosted a Pullan family reunion. I don't think my brother ever left the grill. He was happy to be cooking and talking and saw everyone as they came over for more."
While planning Joe’s retirement party from the U.S. Postal Service in 2004, I wanted to hire a caterer to free up his time and let him enjoy the party and the people there. But Joe wouldn’t hear any of it. Once I gave in and said it would be OK if he made his veal and peppers, the catering idea was long gone, and he did all the cooking for his own party (though, I imagine I was allowed to help with prep). When I retired as a teacher’s assistant, the teachers took me out to eat; it seemed like more of a celebration to me, but cooking for his party is what made Joe happy. Since his death in 2017, I’ve made his veal and peppers for the meal after his anniversary mass each year. Veal isn’t cheap, but there’s no waste, so I guess it balances out. I usually work with about three pounds of veal, but the recipe is pretty much the same with different amounts. And, parboiling the peppers lessens the likelihood of indigestion. I’ve served it with macaroni, but rice is much better.
Joe’s Veal and Peppers
Ingredients
- 3 pounds veal stew meat
- 3 Tablespoons olive oil
- Generous sprinkle of dried parsley
- Salt, pepper, and dried garlic or garlic pepper to taste
- 2 to 3 cans crushed tomatoes
- 3 to 4 large bell peppers (any color, but green looks the best)
- Cooked rice or pasta
Method
Put the veal, oil, parsley, and seasonings in a bowl, and toss to coat the veal. Saute until the veal turns white. Put about half the tomatoes in a crockpot, add veal, and cover with the rest of the tomatoes. Cook on low for about 8 hours. Around an hour before serving, cut the peppers into strips and parboil in salted water. Drain and add them to the veal. Serve over prepared rice or pasta.
Comfort Food
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A Lasting Tribute
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Liz Cimini is the surviving spouse of LT Joe Cimini, U.S. Army Veteran.
Photos: Liz Cimini, Pexels.com