New Is Not Always Better - From the Ozark Kitchen Blog at - 275474

From the Ozark Kitchen

New is not always Better 
May 17, 2012 3:26 pm 
Updated: Jan. 16, 2013 3:15 am
Have you ever noticed that we, as a society tend to want to constantly change and add things that are not broken?  I am not talking world changing things, I am talking about the simple ones. Recipes are often time like people; they have a history,  Many are birthed in the kitchens and lives of those who have gone before us, and that we try to remember in honor. We can't stop there though, we tend to want to change things, to alter it, make it more hip and modern, and in fact many times we have completely changed it from the original recipe that was Birthed in our Grandmother's kitchen all them years ago.

With the advent of the Food Channels and the network shows about cooking and restaurant style we as Americans are loosing many of the things our heritage has to offer.  Go to Italy and Order Lasagna, and you will find it is made in a multitude of ways, however let a celebrity chef give out a recipe and that becomes the "true" lasagna recipe. Same holds true for many dishes and spices.

It is a good thing to learn and grow in life and to try out new styles and cultures and methods.  But the wise also grow and do not forget the simpler times and ways. Many recipes have stood the test of time and cannot really be improved upon.  You just have to try them to see this.

One of the many things that has caused this evolution, is time, My mother used to take all day to make a spaghetti sauce and she did not have an ounce of Italian blood in her veins, but the sauce was wonderful.  Now we try to make a sauce that we can get ready in a  few hours at the most and 30 minutes preferably.

Over the next few weeks my recipes are going to be from my  Grandmother, just the way she gave them to me, unchanged and unchangeable.  Mostly will consist of Breads, Candies and Deserts, which was her favorite things to pass on.  She lived in time without Refrigerators or freezers, and grocery stores with mega-markets did not exist.  A little taste if you will of some Ozark Memories..

Jan. 16, 2013 3:15 am
i come from a long line of hungarian cooks who would take all day to prepare old world recipes. i learned them all at a very young age and have been making them ever since. i have been cooking and baking for my own family since i was 18. i haven't been 18 for a very long time (my oldest son is now 31).i agree, old family recipes are wonderful, as i am sure your grandmother's sauce was. but your grandmother probably didn't have to come home from a job outside the home at 6 pm at night and have to try to make a home cooked meal for her family in 30 minutes or less. i know my great grandmother and grandmother didn't. their occupations were housewife and mother, as was mine for many years. many recipes today are geared toward households where the chief cook has a job outside of the home and just doesn't have time to make a sauce or anything else that takes all day to cook; at least ones that aren't in a crockpot(which i also utilise and happen to love). i think the new recipes are great, because they allow people to still prepare nutritious meals on a tight schedule. their ease of preparation encourage people to stay away from processed, pre-prepared foods, and encourage healthy eating habits with a healthy approach to food. recipes that require a big time commitment aren't reasonable for working families, and tend to turn off cooks that have to be out of the home all day. this is what leads to grabbing fast food for dinner; thus the obesity problem in america and elsewhere. i am all for recipes that keep families from doing this by making cooking at home quick, easy and full of ingredients that you don't need a dictionary to pronounce. in saying this, we should treasure our recipes from the past and use some of our free time to pass them down to the next generation of cooks. and in the meantime, try not to be too snobby about cooking in 30 minutes or less. it's just another way of turning people off from cooking by making them think that if they aren't slaving over a stove for 8 hours a day then they aren't really cooking. rubbish i say. i made a 10 x 8 pan of chicken enchiladas for my husband and my 28 year old son (the middle one)last night in an hour. needless to say, there were no leftovers. and the only pre-prepared ingredient in them was the tortillas.
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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
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