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* Calderon Family Tree*

Updated September 22, 2007


Well, its taken approximately 20 years to get to this point. Don't be disappointed if your information is not included or incorrect. It has been a rough road to get family members to answer questions and correspondence. However, now that it is on line, we hope to clean up some of these problems. Thanks to Elsa Soulvie helping me with a lot of the Tucson research, we were able to complete information that she assisted with.

Also, someone from Charlie's family has a home page, but there is no contact information. http://familytreemaker.genealogy.com/users/g/u/y/Chad-Guymon/index.html

The pictures of the cousins were sent to me and had to be sized to fit on this page. Unfortunately I am not a photo shop expert and some did not come out clear. If anyone has any replacements that are better, please sent to me and I will replace them.

I would also love to add more photos of Nana, so if anyone can send me some, I wlll be glad to add those also.

This is a work in progress - If you have corrections, additions, etc., please send me the information in an email

Here is a family recipe for Potato Cake
1 cup butter
2 cups sugar
4 egg yolks, beaten
4 egg whites, beaten
1 cup boiled potatoes
2 cups flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
4 teaspoons baking powder
1/2 cup cocoa powder (Ghirardelli chocolate is best)
2 teaspoons vanilla
1 cup walnuts-lightly floured, chopped
1 16 ounce container chocolate fudge frosting

Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 13 by 9 inch baking pan, at least 1-1/2 inches deep, with solid vegetable shortening. Lightly flour the pan, knocking out any excess flour; set aside.
Cook and mash potatoes WELL and cool. DO NOT USE leftover mashed potatoes.
In large bowl, at medium speed, beat butter with sugar until creamed. Add egg yolks and beat again until light and fluffy. Add potatoes, stir well. In a separate bowl Sift flour, cinnamon,. nutmeg,salt, cloves, baking powder, and cocoa together. Add the flour mixature to the butter/egg mixturer a little at a time until completely mixded. Place walnuts into a baggie and coat with flour so they will not sink to the bottom of the cake. Beat egg whites until stiff peaks form. Gently, fold in beaten egg whites into flour mixture, using under and over motion. Add nuts and vanilla and stir to dry ingredients. Pour mixture into pan(s) Bake in well greased and floured pans at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Turn onto wire rack and cook completely. Frost with a "fudge" frosting.


Thanks
Joanne Lawrence


***

Joanne Lawrence

616 Heather Drive
Sierra Vista, AZ 85635
United States
jodean1@cox.net


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