The real-life Anna who inspired the 2- book series, Anna from Atlanta and Anna of Iowa, introduced her Southern cooking to the residents of Marshalltown, Iowa—and all the hallmarks of Southern hospitality that went with it: setting the table and cutting flowers for the centerpiece, saying the blessing. The flavors, styles and flair were unfamiliar to most Iowans before they got invited to gather around the dining table at the doctor’s house, where Anna was a caregiver.
Anna intrigued people because she was different. The physically challenged child she cared for was different. But she had a way of not letting people focus on the differences. Through Anna, they learned grace and valuable lessons about love and life in the process.
Linda Dodd Smith, a resident of Marshalltown, Iowa, (the setting for both books in the Anna series) wrote to the authors:
“We had a nice train depot where weary travelers could stop at Stone’s Restaurant, ‘under the viaduct, down by the vinegar works’ or even find a room above the eatery. Stone’s was a road food icon from 1887 till the family closed it for good around 2007 or 2008. Stone’s is where Queenie Weir provided the majestic Mile High Lemon Chiffon Pie and other pastry desserts. I wondered if Anna’s pie making skills were merged with Queenie’s or if the two would quickly meet and become either good friends or rivals, or both.”
And so it was decided that Anna would interact with Queenie in Anna of Iowa.
“Queenie was one of the only Iowans I came across that could make a pie as good as those that competed in the county fairs back in Georgia. She had heard about my popular cherry pie and asked me to drop off a few to sell every week,” said Anna.
Linda later sent us the recipe, inspiring the authors to begin another project. They are pleased to present invite Anna fans to help compile the recipes for Southern Cooking with Anna & Friends. A personal profile about the person that handed down the recipe will be included. Recipe contributions will be posted as they are contributed and compiled into an e-book.
Scroll to the bottom of this post to Submit Your Recipe
