There is nothing wrong with simple AND delicious.
The community cookbook. All of us have somewhere between two and two hundred of those plastic ring bound gems in our cookbook collections. They’re all little different. But, at the same time they’re all a little similar.
The Three Rivers Cookbook I fits the mold perfectly. The Child Health Association of Sewickley Pennsylvania thought 12,500 copies would do it back in 1973. Wrong. By 1990 they had printed an additional 400,000 copies. That’s when the edition I have was printed.
My wife doesn’t cook. At least that’s the story she tells. Actually, she just doesn’t want anyone to know she can do it. I think it takes the pressure off.
At one point in her life, she lived in the Pittsburgh area. So, she was pretty wide eyed when she saw me walk in with this Pennsylvania home cooking treasure. My friend Dennis, who has some PA roots of his own, thought it was a book worth checking out. Before I could even set it down on the counter, she had it on the couch.
Suffice it to say, I have A LOT of cookbooks that come in my front door. She usually just asks me what I’m making her. This was decidedly different. She flipped through those slightly worn pages with genuine interest.
Fifteen minutes past, then thirty, then a proclamation. “These Herbed Rolls look really good”. What? Really? Does she want me to make them or is this something she was going to tackle herself? Before I could sort through the possible answers in my head she filled in the blanks. She was going to make them for us tomorrow night!
I’m sure The Child Health Association of Sewickley Pennsylvania had no idea the magnitude of the breakthrough they had inspired. At least in my home. For the moment, my duties would include only photography. I could get used to this.
Here’s How To Do It
1/4 cup butter or margarine
1 1/2 tsp. parsley flakes
1/2 tsp. dill seed
1/4 tsp.onion flakes
1 package buttermilk biscuits, refrigerated
Preheat oven to 425F. In a small saucepan over low heat, melt the butter. Add the parsley flakes, dill seed and onion flakes. Stir to mix. Cut the biscuits into quarters. Dip each biscuit quarter in the melted butter mixture. Arrange the pieces in a round Bundt pan, pie pan or square casserole. Bake for 12 minutes or until golden brown. Let stand to cool before serving.
Recipe adapted, Herb Rolls, Three Rivers Cookbook I, Mrs. Robert A. McKean III, Child Health Association of Sewickley, Inc., 1973
TIP: It may be hard to find dill seed. We used dried dill weed and had a good result.
This dish was a home run. It’s easy to execute and loaded with goodness. This collection is a great representation of the recipes that are contained in most of the community cookbooks that were written in the 60’s and 70’s. Awesome, homemade, generational dishes that stand up over time.
Looks like my wife can now add these Herb Rolls to the now growing list of dishes that she can whip up. A couple more additions and she’ll have to shed her “non-cook” label. Sorry honey.
You can still get a copy of this classic. They’re used, but, lovingly used.