About the Program
Our Home Is Where The Food Is program was designed to bring the Oakview Park family together through friends, fellowship and delicious food. Every month, residents are invited to submit their favorite recipes to share with the community. Our chefs then include the selected recipes on the seasonal dining menu that month!
Peggy and her husband, Conrad, raised two daughters and a son in the village of Gurnee, Illinois. Peggy participated in several bowling leagues and encouraged her children to become involved in youth bowling leagues. She and her oldest daughter competed in many mother-and-daughter bowling tournaments where they made a competitive pair.
Peggy has made a new home at Spring Park where she has become good friends with other residents and staff!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
2 1/2 cups all-purpose flour
1 tsp salt
1 1/2 tsp sugar
1/2 cup butter chilled
1/2 cup lard chilled
5-7 tbsp ice cold water
8-10 apples peeled and sliced
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tsp cinnamon
2 tbsp Minute tapioca
1. Mix together flour, sugar and salt.
2. Using pastry blender, blend together chilled butter, lard and flour until crumbly (pea size chunks).
3. Start by blending 4 tablespoons of ice-cold water into the flour/butter/lard mixture. Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Don’t make too wet, just enough water to have dough come together. Do not overmix or your pie crust will be tough.
4. Divide in half, cover with plastic wrap and chill for 30 minutes.
5. While dough is chilling, in large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.
6. Roll out pie dough to make two crusts that cover pie plate with about an inch excess. Place one in bottom of pie plate.
7. Pile high with apple mix, cover with other pie crust, seal edges, cut slits for venting. Sprinkle top with white sugar and cinnamon.
8. Bake at 350 for about 1 – 1 1/2 hours until top is golden brown. Cover edge with a pie shield or foil if edge starts to brown too much while baking.
Make sure your butter, lard and water are well chilled before starting! Use more or less sugar depending on how tart your apples are. Put foil on bottom of oven in case pie leaks, change out tin foil if needed
This recipe comes from Oscar, who has been at Spring Park since October 2017. He was married for 69 years to his wife Ruby, they had 3 children, 6 grandchildren and 15 great grandchildren. Oscar was in the US Army for three years and is a World War II veteran. One of his most exciting memories is coming home from World War II.
Oscar’s favorite kind of music is piano, country and gospel. He’s a member of Berea First Baptist Church where he gets to sing his favorite song, How Great Thou Art. He enjoys golfing and reading about history and sports. Some of his best memories are of meeting the actress Mae West and receiving a letter from professional golfer, Arnold Palmer.
When asked what life advice he would like to impart, Oscar said to “treat everyone equally.” Thank you for this special recipe Oscar!
4 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon plus a pinch of salt
2 cups of whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas
1. Separate the yolks from the whites of the three eggs set aside the white add the remaining whole egg to the yolks.
2. In a saucepan Wisk together 1/2 a cup of sugar, the flour and 1/2 a teaspoon of salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from heat and stir in the vanilla.
3. Preheat oven to 425°F
4. Spread a thin layer of banana putting in a 1 ½ quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice bananas crosswise, about 1/8 of an inch thick, and arrange a layer of banana slices over the wafers. Spread 1/3 of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
5. To make the margarine, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl with it is tilted.
6. Spread them around over the pudding with spatula, making a few decorative peaks on the top, and bake until the margarine is lightly browned, 5 minutes.