She cherishes the art of cooking

Art, cooking and history come together for Joan Beauprez in a new cookbook from the Roselle History Museum called "Cherished Recipes."

An artist whose creativity spills over into the kitchen and the past, Joan is one of 10 people who compiled and designed the new cookbook.

It was inspired by the late Malinda Benhart Richter, a local resident whose 1878 home was acquired by the village in 1996 and relocated - while she was still living in it - across the street to the village-owned museum campus at 102 S. Prospect St.

After Richter died in 1999, just two weeks shy of her 105th birthday, society members began restoring the home's interior to a 1920s style.

Visitors began arriving in fall 2000 and "they enjoyed the kitchen so much we started talking about producing a booklet of her recipes," says Joan.

After combing through Richter's wooden recipe box stuffed with 3-by-5 cards, the group decided she didn't have enough variety.

"We opened it up to the community," she says.

The result is a 440-recipe collection gathered into a three-ring binder and illustrated with sepia-toned photos, mostly of the Richter house.

A Roselle resident since 1964, Joan joined the historical society when it formed in 1978, drawn by the opportunity to help design exhibits, particularly for the society's museum, located in another historic, late 19th century home on the campus. Joan contributed to the museum's time-line exhibit, its 1950s room, the children's room and military room.

A former art teacher, Joan also creates "artists' books" by painting, cutting up and adding elements to old books.

She does a lot of cutting up and combining elements in the kitchen, too.

"I start with recipes and create something that has never existed before," she says.

During the summer her husband, Bob, harvests fresh vegetables and herbs from the garden.

"Whatever he brings me on the back porch, I wash it off and figure out what to make," she says.

Now that their four children are grown Joan experiments more freely with herbs and spices like tarragon, garam masala, thyme and cloves. Casseroles are out, fish, chicken and vegetable dishes are in.

The variety and freshness go well beyond what Mrs. Richter had available to her year-round, says Joan.

"Her recipes were pretty simple."

Only three of Richter's are included in the new cookbook: pineapple cookies, a favorite of Richter's grandson; homemade mayonnaise and a tuna casserole, a '50s-style meal made with cream of mushroom soup, canned tuna and hard-boiled eggs.

Joan's contributions to the book include two recipes that date to the '50s. Lemon-Ginger Cheesecake is adapted from her mother's recipe; lemon, clove and butter shine through in Green Beans Viennese.

"They are good with anything," says Joan.

A third recipe, Fresh Vegetable Pancakes, combines shredded zucchini, carrots and potatoes into a light, vegetarian meal.

For more recipes, contemporary and vintage, order a copy of "Cherished Recipes" by calling Sue Spachman, (630) 529-6228 or the Roselle History Museum office at (630) 351-5300. Books cost $20 plus $5 shipping, or pick one up at the office, 39 E. Elm St. Phone ahead for hours. Proceeds will benefit the museum.

Fresh vegetable pancakes

3 eggs

2 tablespoons milk (or more)

½ cup all-purpose flour

¾ teaspoon salt

½ teaspoon pepper

1 small onion

2 large white potatoes

2 small zucchini

1 carrot

Butter, oil or bacon fat

Beat together eggs, milk, flour, salt and pepper in a bowl.

Grate onion, potatoes, zucchini and carrot; add to egg mixture.

Heat a scant coating of oil or fat in a fry pan. Scoop batter into pan with large spoon, about 4 to 5 pancakes at a time. Cook until golden brown, about 2 to 3 minutes per side. Serve with applesauce if desired.

Serves three to four.

@Recipe nutrition:Nutrition values per serving: 220 calories, 7 g fat (2.5 g saturated), 30 g carbohydrates, 4 g fiber, 10 g protein, 160 mg cholesterol, 520 mg sodium.

Lemon-ginger Cheesecake

1¼ cups gingersnap cookie crumbs (see note)

½ cup sugar

½ cup butter, melted

Filling

3 packages (3 ounces each) cream cheese

2 tablespoons butter

½ cup sugar

1 egg

2 tablespoons all-purpose flour

½ cup milk

¼ cup fresh lemon juice

2 tablespoons lemon zest (optional)

Heat oven to 350 degrees.

Combine gingersnap crumbs with sugar and butter. Remove ¼ cup of mixture and reserve for topping. With the melted butter, coat a 9-inch pie pan. Press 1 cup of crumbs on bottom and sides of pan. Chill until set.

For filling, beat the cream cheese and butter. Add sugar and egg, mix well. Blend in flour, milk, lemon juice and zest; pour into crust. Sprinkle with reserved crumbs and bake 35 minutes or until set. Chill.

Serves 10-12.

Cook's note: Substitute graham cracker crumbs for half the gingersnap crumbs; it will be easier to slice.

@Recipe nutrition:Nutrition values per serving: 300 calories, 16 g fat (10 g saturated), 36 g carbohydrates, 1 g fiber, 5 g protein, 60 mg cholesterol, 190 mg sodium.

Green beans Vienese

2 tablespoons butter

1 tablespoon water

¼ cup sugar

½ teaspoon salt

¼ teaspoon paprika

4 whole cloves

½ lemon, seeded, thinly sliced

1 red apple, unpeeled and cubed

1 medium onion, coarsely cut

1 tablespoon cornstarch

1 tablespoon cold water

1 pound fresh string beans, cooked, or 1 can (1 pound) green beans, drained and warmed

Heat butter, water, sugar, salt, paprika and cloves; add lemon slices. Simmer until transparent, about 5 minutes. Stir in apple and onion. Cover and cook until apples are tender, 2 to 3 minutes.

Blend cornstarch with cold water and add to sauce, cooking until mixture thickens. Add beans.

Serves four to five.

Cook's note: Try these with fish or pork.

@Recipe nutrition:Nutrition values per serving: 130 calories, 4.5 g fat (3.5 g saturated), 22 g carbohydrates, 5 g fiber, 2 g protein, 10 mg cholesterol, 240 mg sodium.