A Taste of History
A TASTE OF HISTORY
SIP AND SAVOR THE SEASON WITH FAVORITE HOLIDAY RECIPES FROM PAST COVITE POTLUCKS
Dining together was a tradition happily celebrated by many of Crystal Cove’s past residents. Community potlucks brought together Covites, family and friends for fun gatherings that married good food with a convivial spirit. This holiday season, step back in time and whip up some of these seasonal classics enjoyed by those who lived—and dined—at Crystal Cove.
Recipes below are from “Crystal Cove Cooks,” contributed by residents, families and friends of Crystal Cove.
Roast Leg of Lamb with Mint Sauce
For the mint sauce, obtain a bundle of fresh mint. Put through food grinder. Measure. Add same measure of water. Let stand in refrigerator at least two hours. Add the same measure of vinegar as the combination of mint and sugar.
Remove tough layer of skin from lamb. Rub all over with a lemon. Make deep holes with fine knife and insert 4 cloves of garlic at various places. Salt and pepper generously. Sprinkle with sugar. Cover with sour cream. Sprinkle with more sugar. Dust with flour. Baste with ½ water, ½ wine. Put in rack at 325 F. Remove 20 minutes before serving and make gravy.Recipe by Dixie Luckenbill, Cottage #39
Winter Fruit Casserole
2 cans fruit or 1 ½ pieces of pears, peaches,pineapple rings, apricots, oranges
A few sliced maraschino cherries
½ cup brown sugar
1/3 cup melted butter
2 teaspoons curry powder
Drain fruit on paper towels; arrange in flat casserole dish. Melt butter; blend in sugar and curry powder. Pour over fruit.
Let stand 2 hours in refrigerator.
Bake at 375 F for 30 minutes. Goes well with poultry, ham or pork.Recipe by Dottie Hodges, Cottage #39