She wasn’t a fancy chef. She was just a cook. A damn good one.
I write to you today with sorrow and a heavy heart because I’ve lost someone in my life.
Peggy Plecity Zaun passed from this earth on Sunday night surrounded by her family and friends. Peggy was the mother of my great friend and former roommate, Ann. I have known Peggy since I was a little kid, but I was fortunate to get to know her better about 10 years ago when Ann and I became roommates.
Peggy was a great cook. She always took care of us “kids” and ensured we had plenty to eat when we would visit. I would like to share a few of my favorite recipes I received from Peggy, which I will always cherish.
1 1/4 lbs. hamburger
1 small onion
1/2 small can of green chili peppers, chopped
Salt and Pepper, to taste
1 small jar of medium taco sauce
Large flour tortillas
1 to 2 cups of cheddar cheese, grated
Fry hamburger; drain grease off. Add onions, chili peppers, salt, and pepper. Fry until onions are cooked. Add whole jar of taco sauce and simmer. Put hamburger mixture in flour tortillas, roll up and put in a 9×13 pan.
1 can cream of mushroom soup
1/2 can green chili peppers, chopped
1/2 soup can of water
1 cup sour cream
1 small onion, chopped
Cook all ingredients together and pour over enchiladas in pan. Top with cheddar cheese. Bake at 350 degrees for 25 to 35 minutes. (You can use chicken instead of hamburger in this recipe. If you do, use cream of chicken soup instead of the cream of mushroom. Also if you want you can cut the enchiladas in half in the pan to make smaller portions)
1 1/2 cup flour
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1 medium very ripe banana
1/3 cup milk
1 tsp. lemon juice
1/2 cup chopped nuts
Beat ingredients at medium speed for 2 minutes. Spread in a 9×13 pan. Bake at 350 degrees for 25 to 30 minutes. Bake until it springs back when touched lightly in the center. Cool and frost. Sprinkle with extra nuts, if desired. The recipe can be doubled and put into a sheet cake pan.
2 Tbsp. soft butter
2 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 medium very ripe banana
Beat until smooth and creamy, if necessary thin with a few drops of milk.
When Peggy first gave me these recipes, I was surprised at their simplicity. They may be “simple” in preparation, but they are not simple on flavor. Her food was always so delicious. When we would arrive unannounced she would take requests and whip them up at a moments notice.
Peggy, please watch over us and guide us as we keep your memory alive in our hearts and now though your recipes.
I will miss your spirit, your heart, your generosity, and your cooking.