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Below are selected Waldensian-style recipes, found in the Waldensian Cookbook and collected from local Waldenses and citizens of Valdese. If you would like to purchase one of the cookbooks, contact the Waldensian Museum at (828) 874-2531. TOMATO SAUCE
Mrs. Ben Pons | | INGREDIENTS | DIRECTIONS | 3/4 lb. butter
2 onions
2 buttons garlic
3 cans tomato paste
3 cans tomatoes (or juice)
3 small cans mushrooms
2 or 3 chicken livers
1 sprig rosemary
parsley, bay leaf, & celery
2 1/2 tbsp. sugar
salt and pepper | Saute chopped liver and onions in butter until golden brown. Add tomatoes and paste. Place garlic, bay leaf, rosemary, and celery in a small cheese cloth bag and put in with rest to cook slowly for two or three hours. Mushrooms may be added near the end of the cooking period. Season with salt, pepper, and sugar. |
LASAGNA
Mrs. Celestine Dalmas | | INGREDIENTS | DIRECTIONS | 1 lb. lasagna noodles
4 quarts water
1/4 cup salt
4 Tbsp. olive oil
6 cups tomato sauce*
1 lb. ground beef
2 hardboiled eggs
1/4 cup parmesan cheese
1/2 tsp. pepper
1 cup Ricotta cheese
3/4 lb. Mozzarella cheese
* see sauce recipe above | When sauce is nearly done, boil water in large saucepan with salt and one tablespoon of olive oil then gradually add the lasagna noodles. Boil rapidly uncovered for fifteen minutes or until noodles are tender. Brown ground beef in skillet with three tablespoons of olive oil. Pour 1/2 cup of meat sauce into baking dish. Top with a layer of 1/3 of the noodles and 1/2 of the Mozzarella cheese, then 1/2 of the ground beef and one sliced, hardboiled egg. Sprinkle with 1/2 of the parmesan cheese and 1/2 of the pepper. Top with 1/2 of the Ricotta cheese. Beginning with the sauce, again, repeat the layering, ending with the Ricotta cheese. Top Ricotta with 1/2 cup of sauce. Arrange over this the remaining noodles and top with more sauce. Bake in oven at 350° about 30 minutes or until mixture is bubbling. Let stand 5 to 10 minutes to set layers. Serves 6. |
WALDENSIAN SAUSAGE
Mrs. H.F. Martinat | | INGREDIENTS | DIRECTIONS | 10 lbs. coarsely ground pork
6 tbsp. salt
1 tbsp. nutmeg
2 tbsp. cinnamon
1 tbsp. allspice
3 tbsp. course black pepper
6 tbsp. minced garlic
| Mix and let set overnight before stuffing into the casings. Make quarter-pound casings. |
CHICKEN CACCIATORA
Mrs. Nelle Hern | | INGREDIENTS | DIRECTIONS | 2 small chickens (3 lb., cut)
1/2 cup olive oil
1 clove garlic
1/2 tsp. rosemary
1 1/4 tsp. salt
1/4 tsp. pepper
6 chopped anchovy fillets
2/3 cup wine vinegar
1 cup dry red wine
3 tbsp. tomato paste
1/3 cup chicken broth | Cook chicken, garlic, and oil in skillet over a high flame for about five minutes, turning constantly. Remove garlic. Mix salt, pepper, rosemary, anchovies, vinegar, and wine together. Add to chicken and simmer uncovered until liquid is reduced one-third, about ten minutes. Dissolve tomato paste in chicken broth and pour over chicken. Simmer covered for twenty minutes. Serve with green salad. Serves two. |
WALDENSIAN SALAD
Catherine Dalmas | | INGREDIENTS | DIRECTIONS | 1 head lettuce
3 stalks celery
1 green pepper
1 green cucumber
2 tomatoes
1 medium onion
1/2 cup French dressing | Cut or tear in bite-size pieces the head of lettuce, making sure it is drained dry after washing, and crisp. Put into a wooden salad bowl, then dice the celery, green pepper, and thinly sliced onion. Into this mixture, place a crouton of bread on which has been rubbed a piece of garlic. Cut tomatoes in bite-size pieces and add to mixture with the French dressing. Toss lightly and let marinate for a few minutes. Serves four. |
POUND CAKE
Mrs. J.B. Weaver | | INGREDIENTS | DIRECTIONS | 1/2 lb. butter
1/2 cup shortening
3 cups sugar
1 cup milk
6 eggs
3 cups plain flour
1/2 tsp. baking powder
2 tsp. lemon or vanilla flavor or 1 tsp. almond flavor | Cream sugar and shortening. Add eggs one at a time, beating after each addition. Add sifted flour and baking powder, alternately with milk. Stir in flavoring. Bake 1 1/2 hours at 350°. |
DANDELION WINE
Anonymous | | INGREDIENTS | DIRECTIONS | 2 quarts Dandelion flowers
4 quarts boiling water
3 lbs. sugar
3/4 cake yeast
3 lemons
1 orange | Pour over flowers, four quarts of water, keeping at the boiling point. Let stand overnight in a warm place. Peel and slice lemons and orange. Remove seeds and pour sugar over this and let stand overnight also. The next day, strain the flowers and pour over sugar and fruit. Add yeast which has been dissolved in 1/2 cup water. Mix well. Keep in warm place six or seven days then bottle. Put new corks in lightly and let stand nine weeks before sealing tight. |
L'ITALIENNE (Cabbage Soup)
Anonymous | | INGREDIENTS | DIRECTIONS | 1 cup rice
1 small cabbage
2 tbsp. butter
1/4 cup parmesan cheese
6 cups water
1 chopped onion
salt and pepper
6 cups stock | Bring water to a boil. Add rice and small cabbage, salt and cook for forty-five minutes. Drain. Melt butter, add onion, cabbage, rice pepper, salt, and stock. Simmer for thirty minutes, stirring occasionally. Before serving, sprinkle with the parmesan cheese. |
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