Woman Connected to Recipe: Rosemary Callan
Submitted by Megan Thibodeau (Rosemary’s granddaughter)
About Rosemary:
Rosemary Callan was my paternal grandmother. She was an only child and lived on the same family farm, on land homesteaded by her Great Uncle, for the entirety of her life. From the age of eight, she was raised without a mom to teach, guide or model for her.
She was a classic Iowa farm wife, who took great care of her husband and five children. She was devoted to her extended family, many of whom were her country neighbors, and was both a local and familial historian with detailed information she kept for sharing with anyone who would listen. She was a talented vocalist who sang in her church choir for over seventy years and a voracious card player, participating in multiple card clubs. She was even honored as the Grand Marshall of her small town parade the summer before she passed away.
As the oldest grandchild and the only one who lived in the immediate vicinity, I had the good fortune to spend a great deal of time with my grandma throughout my childhood and in adulthood, once I returned to live in the area. She was a wonderful grandmother who through example taught me about the importance of God, family, civic engagement and leadership, as evidenced by her devotion to us all and the sharing of her talents with various Catholic, 4-H and Legion groups over many years.
About Rosemary’s Noodles:
Our entire extended family celebrated either Thanksgiving or Christmas each year, traveling in from all over the United States, to share in long established family traditions. Without fail, Grandma would prepare for those family gatherings by cooking.
She was known primarily for four dishes - shrimp cheese (which is admittedly an acquired taste for those who weren't raised on it), Grandma rolls, chicken and noodles, and chocolate chip cookies. She cooked not only enough for us to enjoy during the visit – she made sure she made enough for each of us to take home whatever we wanted as well.
As she got older, she tried to teach all of us children and grandchildren how to make the rolls and noodles. Although they are simple recipes, they never turned out just quite right without Grandma's touch. She passed away in 2007 and while we haven't successfully replicated Grandma's noodles in her absence, we cook chicken and noodles at each family holiday gathering in celebration of the woman we so fiercely loved and admired.
Rosemary's Noodles
INGREDIENTS
6 eggs beaten
3 tablespoons milk
Salt
Flour
INSTRUCTIONS
Beat together eggs, salt and milk. Start working 1 cup flour into the egg mixture until you can handle it without it sticking. Add more flour if needed.
When you have worked in the flour, shape into sort of a loaf. Cut into 6 pieces. Roll out each piece on a floured surface. As you roll, keep flipping it over and roll on the other side. If it sticks to a spot, just sprinkle on a bit of flour there and work it in with the rolling pin.
Spread out on a table covered with meat wrappers, brown paper bag or something similar. When it gets dry enough so it won’t stick together, roll up and cut into thin slices. Then shake apart and spread out to dry.
Leave the noodles at least 24 hours. Then bag in plastic bag and freeze, or if you wish you can use them as soon as they are cut.
