The Yankee Kitchen Connection: A friend of a friend

Are you familiar with the concept of “six degrees of separation”?

"Six degrees of separation refers to the idea that everyone is, on average, approximately six steps away, by way of introduction, from any other person on Earth." Wikipedia

Isn’t that amazing?!

Consider this scenario. I am just six steps away from meeting with Michelle Obama and being appointed Ambassador of the School Lunch Program of her Let’s Move Campaign!

How is such a thing possible you ask?

Six degrees of separation!

I have a friend whose husband works for the State Department. His boss reports directly to Secretary of State Hillary Clinton. Mrs. Clinton can introduce me to President Obama who will undoubtedly introduce me to the First Lady……

and the rest, as they say, is history!

And all because it started with a friend.

Think where man’s glory most begins and ends.

And say my glory was I had such friends.

William Butler Yeats

This networking concept, this great web of interconnectivity, also works well with… you guessed it… recipes!

Recipes passed down from generation to generation, shared through the Yankee Kitchen, through print media and the internet. A chain of connections such as this one...

I recently had the pleasure of hearing from Pat Altomare, Eagle Tribune Food & Lifestyle Columnist. Pat’s columns are seen in several newspapers. Recently, Daisy, one of her readers, wrote to Pat and submitted the Watergate Cake recipe from none other than Auntie Mimo! Pat included the Watergate Cake and Watergate Salad in her newspaper column:

http://www.gloucestertimes.com/lifestyle/x2029125829/Cake-salad-named-for-Watergate-but-green-for-St-Patricks-Day

Watergate Cake

Ingredients:

1 large box cake mix, white or yellow

1 small package pistachio instant pudding

1 cup vegetable oil

1/2 cup finely ground walnuts, pecans, or pistachio's

3 large eggs

1 cup milk

In large mixing bowl, combine dry cake mix and dry pudding mix.

Add eggs and blend well. Add oil, nuts and milk. Beat medium speed for 4 minutes. Pour into well greased 13x9 baking pan.

Bake at 350 degrees for 45-50 minutes.

Frosting:

Combine 1 box instant pistachio pudding with an 8-ounce container of whipped topping, or 11/4 cups cold milk.

Decorate with green or red maraschino cherries, coconut, and halved pecans if desired. Coconut can be tinted green if making for St. Patrick's Day.

Watergate Salad

Makes four 1-cup servings

Ingredients

1 package (4-serving size) pistachio instant pudding mix

1 can (20-ounce) crushed pineapple in juice, undrained

1 cup miniature marshmallows

1/2 cup chopped pecans

11/2 cups whipped topping, (such as cool-whip brand)

Optional: additional whipped cream and a few pecans for topping

Mix dry pudding mix, pineapple, marshmallows, and pecans in a large bowl until well blended. Gently stir in whipped topping.

Cover and refrigerate.

This is very attractive served in a clear glass bowl, topped with large dollops of whipped cream and sprinkled with chopped pecans.

Pat received a number of letters from others who were happy to see the recipes and share their memories of Auntie Mimo. I’m pleased that, in a recent column, Pat mentioned the Yankee Kitchen Connection as a source of recipes for former Yankee Kitchen fans and other foodies.

It just so happened that Arlene had been looking for one of Auntie Mimo's recipes - Meatballs and Spaghetti Sauce, and came across Pat's column about Auntie Mimo. Arlene contacted me to see if I could get it for her. Would anyone have this recipe? Arlene remembers that it was terrific! Perhaps this may be from one of Auntie Mimo’s cookbooklets? Someone out there must have it.

Calamity Jane - God bless her and her MasterCook file! - was able to provide me with two other Auntie Mimo favorites, which I’ve included here. They sound wonderful!

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Banana Jam

12 large bananas -- sliced (3 qts.)

6 cups granulated sugar

1 1/2 cup orange juice

3/4 cup lemon juice

Combine all ingredients and stir with wooden spoon over moderate heat until sugar dissolves. After reaching boiling point, boil rapidly for 10 min. stirring constantly. Reduce to simmer and stir frequently until thickened. When thick, ladle into hot jelly jars. Cover with hot paraffin. Screw on caps tightly. Invert jars upside down until jars are cooled. Makes 5 pints or 10 8oz. jars.

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Worcester Hermits

1 cup granulated sugar

1/2 cup Wesson oil

3 cups flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon baking soda

1/2 cup milk

1/2 cup molasses

3/4 cup raisins

3/4 cup broken nuts

Cream sugar and oil. Sift flour, cinnamon and spices, salt and baking soda. Add alternately with milk and molasses to sugar mixture. Stir in nuts and raisins. Spread on ungreased jelly-roll pan with back of wet spoon. Bake 350° 20-25 min. Cut into squares while warm.

Note: Mixture is 1/2" thick before baking and will rise slightly.

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Does your memory take you back to an earlier time of