Published present: Neosho woman combines Cherokee, Depression-era recipes in cookbook

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January 26, 2010

Anonymous The Joplin Globe Tue Jan 26, 2010, 07:38 PM CST

By Andrea Steere

news@joplinglobe.com

A present for her parents, Arretta Curtis never intended to publish “Arretta’s Treasured Recipes: Now and Then.”

“I originally fixed it for my mom and dad as a birthday present,” Curtis said. “But they passed away before I could finish.”

Instead of throwing away the project, Curtis decided to self-publish the book and share some of her treasured memories.

“Arretta’s Treasured Recipes” contains Cherokee recipes passed down to Curtis by her mother, meals her family had to eat during the Great Depression and more recent dishes.

The cookbook is also sprinkled with helpful hints, family photos and life stories related to the recipes.

Curtis combines Cherokee and Great Depression recipes as a tribute to her parents and the hard times they overcame together.

“My great-grandfather on my mother’s side was Chief of the Cherokee on the Trail of Tears,” Curtis said.

Her mother shared Cherokee recipes with her and Curtis published them in her mother’s memory.

Curtis was also a tomboy in her youth and used to help her father hunt during the Depression.

“My dad taught me how to skin, stretch and prepare (wild game),” Curtis said. “I cried the first time we trapped an animal. I didn’t want to hurt it even though it was already dead.”

The recipes from the Great Depression are in memory of her father.

One story in the cookbook talks about the first biscuits Curtis ever made. When she first got married, she said she didn’t know how to cook.

“I grew up on a farm and knew about farming, not cooking,” Curtis said. “I made my husband some biscuits he couldn’t even break apart. We threw them to the dogs, but they wouldn’t even eat them.”

Curtis has come a long way from those first biscuits. Her cookbook’s ordinary recipes range from soups and salads to special breads and cakes. A particular specialty is “Arretta’s Best Reuben Sandwich” that Curtis began making while employed at a restaurant owned by the late actor Bob Cummings.

“I remember people used to really love that (dish),” Curtis said.

The Cherokee and Great Depression recipes contain more unusual ingredients such as raccoon, rabbit and other wild game. Entrees such as these are a tribute to Curtis’ parents and the adversity they all endured.

“My mom used to make bran biscuits during the Depression out of cow feed, since they had all died,” Curtis said. “It was delicious.”

Other Depression recipes include fried dandelion blossom, cornmeal patties and Depression Cake, which is eggless, milkless and butterless. Cherokee dishes also include chili made with bear meat and Walakshih (or wild grape jelly).

Curtis first published the cookbook in 2007 and has sent copies as far as California. The self-published book is available by calling Curtis at 417-455-2960.

About the author

Arretta Curtis, 84, has seen and done much over the years, from living through the Great Depression to traveling and working as a missionary for 15 years. Recently, Curtis has begun writing a book about her life and all of her favorite memories.

“It’ll be a long (book),” Curtis said. “It’s kind of a hit or miss right now, but it will be fun. I just write memories down whenever they come to me.”

When not writing, Curtis volunteers at the Ministries Aflame in Neosho. Curtis helps the church provide food for homeless and needy families.

Arretta’s best Reuben sandwich

1 (8-ounce) can sauerkraut

2 slices of favorite cheese

1 pound corned beef

Dark rye bread

Mayonnaise

Mustard

Horseradish

Butter

Butter on the side to grill. Pile high on buttered rye bread the corned beef, then the sauerkraut. Spread on the mustard, horseradish and mayonnaise (as much as you like). Add cheese and grill the sandwich until nice and brown.

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Published present: Neosho woman combines Cherokee, Depression-era recipes in cookbook

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