Archive for October, 2009|Monthly archive page


In 5-Mary Cooley Roberts 1968-, 5-Steven Walter (Steve) Roberts 1960-, 6-Laura Iryna Roberts 2006-, FAMILY: BROTHER & SISTERS (BEE) on October 11, 2009 at 8:27 am

16 cups water
2 ½ lbs mixed beef ribs and stew meat
2 Tbsp. salt
2 large beet roots, grated
4 large potatoes, cubed fine
½ head of cabbage, chopped fine
5 slices bacon, chopped
1 large onion, chopped fine
8 cloves garlic, pressed
1 Tbsp sugar
1 large carrot, grated
1 12-oz can tomato paste
1 ¾ cup water
3 teaspoons dill
2 teaspoons garlic salt
2 teaspoons thyme
1 ½ teaspoons black pepper
1 ½ teaspoons garlic powder
3 teaspoons of salt, or to taste

Serve with sour cream as accompaniment.

In large pot, simmer 12 cups of the water, beef and 2 Tbsn salt uncovered for 3-4 hours. The stock is ready when the meat is tender and falls off the bone. If still in chunks, remove the beef from the stock, cut fine, and return to broth. (Can be done a day ahead).

Add the remaining 4 cups water and bring back to a simmer. Add the grated beet roots to the stock and continue on simmer for 15 minutes or until the beets change color to brown and are translucent. Add the 4 large potatoes and cook 10 minutes or until potatoes are almost done. Add the chopped cabbage and cook 5 minutes more.

In a frying pan, cook the bacon, onion, garlic, and sugar until onions is cooked, about 7 – 10 minutes. Add the grated carrot and cook 5 minutes or until carrot is soft. Add the tomato paste and water to the frying pan and stir until well blended. Add to the beef stock when done. Add dill, garlic salt, thyme, black pepper, garlic powder, and salt (taste before using the 3 teaspoons). Boil 3 minutes. Add more water if needed to form proper consistency. Adjust seasonings and salt as necessary.

Sprinkle with fresh parsley and dill. Serve with a dollop of sour cream.

Preparation time: 5 hours

(Editor’s note: Mary says that Laura loves all American foods — lasagna and chocolate cake especially — but that she really, really loves this recipe for borscht. Mary learned it by following Laura’s Ukrainian guardian around in her kitchen and writing down what she saw her do. Of course, Mary couldn’t resist doctoring it a tiny bit, so it has a little bit of added Mary flair!)

laura's borscht



In 2000 & Beyond, 3-Julia Crider Garris 1909-2012, 4-Julia Helen Garris 1937-2011, 5-Mary Cooley Roberts 1968-, 5-Steven Walter (Steve) Roberts 1960-, 6-Laura Iryna Roberts 2006-, FAMILY: BROTHER & SISTERS (BEE), POSTS on October 11, 2009 at 8:16 am


mary steve laura

mary steve laura julia julia helen

(Editor’s note: These photos hang in the hallway in Mary and Steve’s home in Tallahassee. When Daddy/Bobby and I visited this past summer, Mary let me photograph some lists of family trees hanging in that same hallway. Since Laura was taking her nap at the time and these pictures were so, so cute, I just couldn’t resist these …)

Apple Pie

In 3-Wilhelmina (Bee) Garris King 1918-2007 on October 11, 2009 at 8:07 am

6 Cooking apples
1/2 to 2/3 C sugar
2 Tablespoon flour
1 T butter
1 T lemon juice
1 teaspoon cinnamon

Pare & slice apples. Mix dry ingredients together & mix with apples. Pour into piecrust and dot with butter & lemon juice. May or may not top with pastry. Bake 450 degrees F for 15 mi, reduce to 350 degrees F for 45 mi.