Before we get to this edition’s special recipes, I would like to again invite everyone who reads this column to consider sharing one of your family’s heirloom recipes. I’m sure that there are some outstanding recipes used by our residents that have been handed down from generation to generation. That’s what this column is all about. Have you got one to share? If so, please send to me at greengeezer9@comcast.net.
— Sammy
This week’s recipe comes from N-33 neighbors, Eileen and Dave Liebhart. Here’s what Eileen wrote to me:
“Dave and I both grew up in Chicago on the Northwest side. I lived near Chicago and California, and Dave grew up near Elston and Pulaski, in addition to some brief stints in central Illinois. I was born in Chicago, he in Peru, Ill. I went to St. Mark’s grammar school, Josephium H.S., and DePaul University. Dave went to Haugan grammar school, Roosevelt H.S., and joined the Marine Corps in 1964. He served for three tours in Vietnam and was awarded two purple hearts. He was discharged in June of 1968, and we were married in August of the same year. We have been married for 43 years now. We have two daughters, Trish and Jennifer, and four grandchildren: Jason, four; Cali, six; Anthony, 10; and Sarah, 14.
I worked at Catholic Charities and Montgomery Ward while in high school, the Insurance Exchange, and then Children’s Memorial Hospital in Lincoln Park for 38 years. Dave worked for various companies before finishing his working career with the Village of Bartlett for the past 10 years. We are both retired and moved here last year in May.
This is a special recipe given to me by my aunt. I hope you enjoy making, serving, and eating it.
Apple Pan Walnut Cake
1 can of apple pie filling
2 cups of flour
1 cup of sugar
1-1/2 tsp baking soda
2 beaten eggs
1 tsp vanilla extract
2/3 cup cooking oil
3/4 cup chopped walnuts
Spread pie filling in bottom of 13 x 9 inch cake pan. Combine flour, sugar, soda, and salt. Sprinkle over pie filling. In a mixing bowl combine eggs, vanilla, oil, and walnuts. Mix well. Pour ingredients in pan. Stir only until blended. Smooth batter evenly in pan. Bake at 350 degrees for 40-50 minutes until cake springs back when lightly touched. Top with whipped cream or Cool Whip.
Take care,
Eileen Liebhart
