Welcome to Stories With a Side Dish

Hello Everyone,

Welcome to Stories With a Side Dish!

This blog is designed with you in mind - your memories and stories, woven around your favorite recipes and those with whom you shared them.   

Take a look around...Mary's Missionaries invites you to submit a story - with a recipe attached.  Your stories and memories are so important!  And we love hearing them and sharing them with others. 

Be sure to read the submission guidelines before sending any recipes.  For now, submit your recipes by snail-mailing them to Mary's Missionaries, P.O. Box 11, Iron Mountain, MI 49801.

Any names posted are by permission of the person submitting the recipe.

To start your creative ideas flowing, check out Jean's Apple Delight, shared by Kathy Bal.  We've added metric conversions for our visitors from around the world. 

Submissions can also be viewed directly on the blog site.

The following recipe was generously forwarded to Mary’s Missionaries from Kathy Bal.  She explains:

“The recipe is from my Aunt Allegra Winters. She should be credited. My mother entered it in a cookbook for the Methodist church in the early 60's. But it was a family recipe for many years before then. We never ate it with ice cream or whipped cream as written. We poured milk over it and ate it for breakfast as a treat. We make it now as the doctor told us not to eat any margarine, butter, etc.   We can have certain oils and love this recipe.”

This recipe has metric measurements (in parentheses) for our international readers.  Enjoy!

JEAN'S APPLE DELIGHT 

4 cups (1 Liter) sliced apples
2 cups (500 mL) sugar
2 cups (500 mL) flour
1 1/2 teaspoons (7 mL) baking soda
1 teaspoon (5 mL) salt
2 teaspoons (10 mL) cinnamon
2 eggs (well beaten)
3/4 cup (175 mL) salad oil
2 teaspoons (10 mL) vanilla
1 cup (250 mL) nuts

Mix together the apples and sugar.
Mix the next 4 ingredients together and add to the apple mixture.
Mix the next 4 ingredients together and add to the first mixture.
Blend well and pour into a 9x13 inch (3.3 L, 33x23x5cm) pan, greased and floured.
Bake in 350 degree F. (177 C) oven for 50 minutes.
Serve with whipped cream or vanilla ice cream.