A recent column dealt with good snacks of by-gone days. Romona Morreale from Cannonville sent me her ideas. She said she remembered the cinnamon toast her mother used to make on the top of the woodburning stove. No matter what the improvements, "what mother made" is often remembered as the best food ever. No sense telling much how she did it, because few wood stoves are used, so she, herself, does it the following way now days:
One slice part whole wheat bread. (She uses part whole wheat because she doesn't tolerate very well all whole wheat. Many children would be happier with part whole wheat, too.)Instead of butter, she uses Flax seed oil, which has omega oil 3 and 6.Instead of sugar, she uses real maple Syrup.Then comes the cinnamon over that. She says her family will remember this treat as really "yummy". I expect they well. They will likely feel that their mother really, really loves them, because she used special ingredients. Romona also told about another of her childhood favorites--rice pudding.She makes it simply with one cup raw rice, about a third cup of raisons and two cups milk, which for her is soy milk. With soy milk sugar is needed because of the sweetness in the soy and the raisons. Then in reference to something else we have talked about here, she told of a great recipe to balance electrolytes. It is as follows:1/8 lemon squeezed in a mug1/4 teaspoon Maple Syrup (The real kind straight from the tree)pinch of real salt. (I suppose she means sea salt or maybe that salt that is from Redmond, Utah, near Richfield.)6 oz. water.Many of us don't understand what it means to "balance your electrolites". One doesn't have to understand. Just use this whenever you or a loved one feels poorly. It is doing something positive and it does taste good. By the way Romona reminded me of the health benefits of cinnamon, mentioning specificially how it is beneficial for diabetics. Still, moderation in all things....
Neucile Yardley reminded me of how many people used to make milk toast for a snack or even a meal. It is a good way to use hardened bread. In the days when people had plenty of butter, there was always a good hunk floating on the heated milk. It is surprisingly tasty this way. Send suggestions to Veda Hale, Box 956 Panguitch, Utah 84759 or email vedahale@hotmail.com