This past winter I found a packet of papers in a drawer that made by day, especially with the season I’m in of posting vintage recipes. They were dozens of hand-written recipes my mom—Joan Archbold Brewer—wrote out in the early 1990s. Back then, she made copies and shared them with my two sisters and me.
There were more than 100 recipes, all of which she had created and served to our family while we were growing up. There was everything from sandwiches to casserole (lots!), desserts, and meat dishes.
Reading through them brought back many happy memories of sitting around tables laden with food, usually at our house but often at my Grandma Archbold’s house in Ossian, Indiana (her name was Edna; John was my grandpa). Happily, there were also recipes from both of my grandmas, aunts, and friends.
I’m ashamed to say that I don’t think I looked through the recipes at the time she presented them, much less tried to cook any of the dishes. I was working full-time while raising three kids of my own. Basically, we had the same five casseroles during those years.
Now that Mom is deceased (she passed away in 2024), I treasure these tidbits of culinary reminders. They always make me wonder how Mom, who was a busy woman all of her life, found time to cook and develop such a collection of tried-and-true recipes.
After graduating from Indiana Wesleyan College (then Marion College) in the early 1950s with a degree in chemistry, she worked in the lab department at the Wells Community Hospital in Bluffton, Indiana.
After marriage and becoming a mother, she changed careers and taught first grade at Rockcreek Elementary and Lancaster Elementary Schools in Wells County.
Dad’s work on the railroad kept him on the road so Mom raised three daughters almost single-handed.
No matter how busy she was, she always made an effort to put a good meal on the table.
She relied on shortcuts, such as using Jello gelatin for simple desserts. She later included Jello pudding mixes, especially the instant variety as it was so fast and easy to mix up a yummy pudding in under five minutes.
Today’s recipe is a tribute to Mom. It was included in her packet and I like to think she would approve of me sharing it with readers.
This recipe includes Jello pudding and is just as simple and quick as and delicious as I remember from childhood.
This is a super-easy no-bake, low-cal dessert.
It can be flexible with ingredients and so simple that a new cook could make it with a little help—a tasty, no-fail introduction to meal prep!
Do you have a favorite family dessert? Please Like, Substitute and Comment so more people can learn about Vintage Eats. Thanks!
Enjoy!
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This week’s Farmer Market Find: String Beans that Change Color!
One of the half-dozen markets I frequent during summer is located in the country at the edge of the owner’s lane. This week she was picking produce in her garden close by when I stopped by for my weekly visit.
Dismayed, I saw that the top of her stand was laying on the ground several feet away. I realized the terrific storm from the night before had hurled it there.
I talked with the owner who confirmed this sad news. Thankfully, she had managed to rescue the cash box where customers are trusted to pay for the produce they select before leaving and any remaining produce. The ground where she stood between rows was mud.
I selected these string beans, including yellow and dark purple, and put my $2.00 which she charged for them in her cash box. “Those dark ones will turn green when you cook them,” the owner told me. I went home and, after rinsing and snapping off the vine ends, boiled them for 15 minutes (I know some people prefer blanching which only calls for boiling 3-4 minutes, but I really like loppy beans that fall over because they are so soft).
She was right about the color. In the large saucepan during the boiling process they quickly changed color from purple to green. Magic in vegetables!
Sadly, driving by a few days later, I noticed the entire stand was gone, most likely taken down by the owner with the foresight that another storm was on the way and would demolish the rest of the stand.
Where I live in the Midwest we’ve had an incredible amount of storms, rain, flooding, destruction, power outages and more types of weather-related destruction this week. I’m praying for people in desperate situations and those who need to drive to work. Be careful, Everyone!
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Fruit Cocktail Delight
1 can (15 ounce) fruit cocktail, undrained (can be unsweetened; diced peaches and pears are good alternatives)
1 package (3-4 ounce) instant vanilla pudding mix (lemon pudding mix is a good substitute)- can be low sugar or sugar-free
½ cup mini marshmallows
1 cup Cool Whip or other whipped topping- can be low sugar
3 maraschino cherries
¼ cup nuts, chopped (optional)
In a large bowl mix undrained fruit and dry pudding mix- do not add milk!
Fold in mini marshmallows and whipped topping.
Spoon into three serving dishes or individual dishes of your choice. Garnish with chopped nuts and a maraschino cherry on top of each.
Yield: three one-half cup servings
Vintage Eats of Kayleen Reusser 
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