I’ve come to believe it is spring, for this morning a robin sat atop the garden gate. Scanning his brown earthly plate below, he quickly discerned a delicacy was being served up.

He ate-he contemplated all aspects of his personal kitchen-he returned to his lofty post. Sometimes it’s good to linger at the table after a meal, enjoying the warmth of the moment.

For us, this day’s supper was filling, with hearty food and sweet memories of a mother, mother-in-law and grandmother. The recipes came from Ida Moore’s small green notebook where she kept her favorite recipes and information needed for household chores such as how many gallons of paint it took to paint each room’s ceiling and walls and which years she undertook that huge chore; how many yards of material for the kitchen café curtains and the route she would drive to get to the Dayton Mall. She filled in the pages of the notebook back in the late 1960s.

Later, she and a friend would assemble a larger family recipe book, but this small green notebook is much more personalized.

That’s the way some meals are. An old family recipe can bring back all aspects of a personal kitchen, prompting ones to contemplate a different era, a loved-one’s life, how it’s all connected to today.

Meat-Stuffed Peppers
  • 6 green peppers
  • 1 small onion, chopped
  • 1 pound ground beef
  • 2 tablespoons butter or olive oil
  • Salt, pepper
  • 3 medium tomatoes
  • 1 cup fresh or frozen corn
  • 1 cup cooked rice
Remove top and seeds from peppers. Brown onions and meat in the butter. Drain any grease that accumulates. Add in the tomatoes that have been peeled and chopped, corn, rice and seasonings. Mix well. Stuff peppers with this mixture, place them upright in a baking dish. Add a bit of water in bottom of dish. Sprinkle tops of peppers with buttered breadcrumbs and parmesan cheese if desired. Cover and bake at 350 degrees for one hour.
Escalloped Potatoes
  • 6-8 potatoes
  • 1 pint milk
  • 3 tablespoons flour
  • 6 tablespoons butter
  • Salt, pepper, paprika
Peel and slice potatoes. Arrange layer of potatoes in buttered baking dish. Dot with some of the butter and sprinkle with some of the flour. Season. Repeat layers until dish is ¾ full. Pour milk over all. Dot with remaining butter. Sprinkle with more paprika. Cover, bake at 350 degrees for one and one-half hours. Check to see if potatoes are done-fork should pierce them easily. Bake a bit longer if necessary. Remove cover the last ten minutes of baking to brown top.
Pecan Crispies
  • 1 cup shortening
  • 2 ½ cups brown sugar
  • 2 eggs, beaten
  • 2 ½ cups flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup chopped pecans
  • ½ teaspoon vanilla
Cream shortening and sugar. Add eggs, beat well. Add flour that has been sifted with the salt and baking soda. Stir in nuts and vanilla. Drop by teaspoon onto greased cookie sheets, 2-inches apart. Bake at 350 degrees for 12-14 minutes. Remove to racks or wax paper lined counter-top to cool.

Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway, Ohio 45341

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