Traverse City Record-Eagle

Edna Shaffer: Grandma's Kitchen

September 7, 2009

Grandma's Kitchen: Over-the-sink sandwich


Quinoa is the only whole grain that supplies a complete protein from a single plant source. It's available at Oryana if you'd like to try some.

Spanish Rice and Pinto Beans

1 (10 oz.) pkg. Ortega Spanish Rice Mix

1 (16 oz.) pkg. dry pinto or black beans

1/4 t. garlic salt

1/2 t. salt

Dash of pepper

The seasoning for the rice is in the packet.

Wash dry beans, cook according to package directions, using salt, pepper and garlic salt. Keep the water level up so there is a little water over the beans when they are tender.

Cook rice in a large pan according to package directions.

The spices are included but you add the ketchup (it's in the directions). The water should be about cooked out when the rice is finished.

Drain broth from beans and reserve. Stir 2/3 of the beans into the rice. If it looks dry add some of the bean broth, and you may like to add more beans. Mix well. If you are in a rush you can just used canned beans, but they aren't quite as good.

Serve hot. Makes 10-12 servings.


When I was looking for the blackberry pie recipe I ran across this which is great for all berries and peaches, and they are plentiful now. Rich sweet cream over fresh ripe berries, baked to golden perfection, perfectly delicious (and so quick and easy).

Blackberries and Cream Pie

4 c. drained blackberries, raspberries or blueberries

2/3 c. sugar

1 T. flour

1 c. cream (30 percent)

Preheat oven to 400 degrees.

Line a 9-inch pie plate with homemade or purchased pie crust.

Place berries in pie crust. Mix flour, sugar and cream together and pour evenly over berries.

Bake until crust is brown and filling is set, 35-45 minutes. Serve slightly warm.

Peaches and Cream Pie

Using above recipe, place seven or eight peach halves, cut side down in pie shell, cover with cream mixture, and sprinkle lightly with nutmeg. Bake 35-45 minutes. Serve warm. Makes 6 servings.


Parting Shot:

"Food ... is God's love made edible.

By this love may we be swept into His presence."

-- Brother Thomas, Nada Hermitage

Edna Shaffer is a local mother, grandmother and great-grandmother who writes about cooking from the perspective of an older adult. She can be reached at For more Grandma's Kitchen columns by Edna Shaffer, log on to

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