Community Cookbook Recipes from the Heart of Hollis-1912 to present
Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.
Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.
Mint Glazed Carrots and Peas
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by Donna Storrs
Location: page 33
This is a beautifully delicious recipe for any meal and any occasion.
4 medium carrots, sliced lengthwise ¼ inch thick
¼ cup butter
½ teaspoon salt *(added by Liz)
Optional 1 teaspoon sugar
1 tablespoon fresh mint leaves, chopped
2 cups cooked peas
Cook carrots until just fork tender and drain.
Add the butter, salt, optional sugar, and mint leaves. Cook on low until carrots are well glazed. Add the peas and heat through. Serve.
Liz’s notes:
I cut my carrots on the bias.
I added some salt to balance out the sweetness of the carrots.
The original recipe called for ½ cup sugar. I felt this made the recipe much too sweet. 1 teaspoon of sugar is perfect. Carrots and peas are naturally sweet so if you prefer, don’t add sugar at all.
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by Donna Storrs
Location: page 33
This is a beautifully delicious recipe for any meal and any occasion.
4 medium carrots, sliced lengthwise ¼ inch thick
¼ cup butter
½ teaspoon salt *(added by Liz)
Optional 1 teaspoon sugar
1 tablespoon fresh mint leaves, chopped
2 cups cooked peas
Cook carrots until just fork tender and drain.
Add the butter, salt, optional sugar, and mint leaves. Cook on low until carrots are well glazed. Add the peas and heat through. Serve.
Liz’s notes:
I cut my carrots on the bias.
I added some salt to balance out the sweetness of the carrots.
The original recipe called for ½ cup sugar. I felt this made the recipe much too sweet. 1 teaspoon of sugar is perfect. Carrots and peas are naturally sweet so if you prefer, don’t add sugar at all.
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