Friday, November 13, 2009

Kids' Cookbook Goes Step-By-Step


A big thumbs-up to the Better Homes and Gardens Step-By-Step Kids' Cookbook! I always enjoyed cooking with my boys as they were growing up, and we seemed to have more time to cook together during the holidays and summer vacation time. If you have little chefs at your house, this book is a necessity.

I love the step-by-step progression of each recipe and the full-color pictures of the steps for those of us who are visual-learners. The clever photos show munchkin-sized hands preparing the recipes that have both kid and adult appeal. For example, the colorful recipes include Lemon Berry Freezer Pie, No-Cook Noodles Lasagna and Cheesy Vegetable Bake...just to name a few!

Attention has been given to the types of foods that kids will really want to eat and ease of preparation, broken down into easy-to-follow steps. This cookbook is a wonderful idea for your future "Emeril" or "Rachel Ray"! It was published in1984 by Meredith Corporation and it's ISBN is 0-696-01325-8. Sorry, you can't have mine; "Chef Ben" wrote his name in it when he was 5!

I will be at these swaps today:
DesignsbyGollum
LifeasMom
Grocerycartchallenge
AnnKroeker.wordpress.com

Thursday, November 12, 2009

Very Old Recipe for Cornbread Stuffing and Roast Turkey


This is a Thanksgiving recipe from a very old newspaper article that I found in a personal recipe collection from an Estate Auction. I thought you might enjoy it.
At the top of the clipping, the cook had written, "the one I always use!"

Roast Turkey

Place stuffed turkey on a rack with a shallow pan, and cover with a cloth soaked in melted fat. Occasionally moisten cloth with fat during roasting. Roast at 325 degrees from 4 1/2 hrs. for a 10 lb. turkey to 6 hrs. for a 15 lb. turkey. Test for doneness by moving a drumstick up and down; when the turkey is done, the drumstick will move readily. For easier carving, allow turkey to stand for 30 to 40 minutes.


Old-Fashioned Corn Bread Stuffing

1 C dark or golden seedless raisins
1 1/2 C thinly-sliced celery
12 C soft white bread crumbs
16 C corn bread crumbs
1 C coarsley-chopped salted, toasted almonds
1/2 C chopped parsley
1 tsp poultry seasoning
1 tsp ground nutmeg
1 tsp salt
1/2 tsp black pepper
3/4 C butter, melted
2/3 C turkey broth
1/2 C finely-minced onion
4 eggs, beaten

-Rinse and drain raisins. Combine with celery. both types of bread crumbs, almonds and parsley. Sprinkle with a mixture of the poultry seasoning, nutmeg, salt and pepper.
-Add broth and onion to melted butter; add butter mixture and eggs to crumb mixture, mixing lightly.
-Spoon lightly into turkey; or shape into stuffing balls, (my mother-in-law does this, and if you like some crunchy top on your stuffing, this is the way to go!) place on greased baking sheet, and bake at 350 degrees for 20 minutes, or until lightly browned.

I will be at these swaps today:

LifeasMom
JoyofDesserts

Wednesday, November 11, 2009

A Veteran's Day Tale


There are times in my life that I hope to always remember, this is the story of one of those times:

My son, Justin, at 16, had a very wise American History teacher who made each student interview a veteran and write a paper about it. Although his PaPaw Davis had served in the Navy during WWII, Justin, because of proximity and time constraints, chose to interview an elderly man at our church named Wade Kelly.

The evening for the interview came. Justin had prepared several questions scribbled on notebook paper, and had his little recorder for a back-up. My other son, Blake, who was 15 at the time, decided to go along with us. As we went to the door of the Kellys' we were greeted by Wade's wife, Ruth. She was a very pleasant, lady-like person with an easy laugh. She offered us a cold drink, and shooed-away the family dog.

Mr. Wade, as the folks at church called him, was a strong, silent, Clint Eastwood-type cowboy of a man. He was in his early 80's and still worked outside and took care of his horses every day. In fact, the story got around church once that Ruth had to make Wade go to the emergency room because he came in from working and his ear was cut almost in two and he was bleeding down his shirt. He had been putting up a barbed wire fence and didn't want to stop until he finished the job! Besides, he really didn't think that it, "needed looked-at". He was tall and thin and looked like someone who's body was solid as a rock from years of pure work. When he smiled, though, his intimidating persona melted to reveal a gentleman who loved his wife, all children and his animals...in that order.

As Wade talked to my two boys, the beginning of the conversation seemed to be difficult on his side of it. Like I said, he wasn't very talkative to begin with, but this seemed like a subject that he really wasn't comfortable covering with us. He started slowly by saying that he and his brother had signed-up to serve when he was 17 and his brother was 18. It was the Depression and there were no jobs, so lots of young men enlisted; it was the thing to do!

Then the conversation took a turn...Wade said, "I was home on leave from Pearl Harbor when it was attacked, and of course, I was called back right away!" He didn't talk about the time right after he was called back, just that he and his brother were in undisclosed locations in the Pacific and their mother was very worried. Wade finally got word to her that he was alright, but could not say where he was. Sadly, he couldn't tell her if his brother was OK, because he didn't know, himself. He did add that when he was fighting "on the ground" they would dig trenches where they would spend the very long nights guarding against the enemy. Wade said that they were so close to enemy lines that, 'you couldn't light a cigarette or even cough.' These young soldiers tied a rope around each others' waists so they could tug on it to keep each other awake without speaking or making a noise. These boys, who were my boys' ages, did this all night, fearful of being killed or taken prisoner. He grinned and said, "I was always glad to see daylight come!"

Another part of the interview revealed that his initial job was to care for Army pack mules in the hull of a ship headed overseas. He said he guessed they wanted him for this task because, being a farm boy, he was experienced with working with horses and other animals. He grinned as he told the boys that it was a nasty, smelly job. He started to warm-up to the undivided attention in the room. His stories were fascinating. As he went into their bedroom to retrieve an old shoebox full of fringed black and white photos of him and his buddies during wartime, (a bunch of skinny wide-eyed youngsters leaning against military equipment, just goofing-off during freetime, arms around each others' shoulders, or surrounded by smiling, foreign children) I looked over at Ruth. She was beaming with pride. "Has Wade ever shared these stories with your children and grandchildren?" I asked? "No" she said. "In fact, when Saving Private Ryan came out in the theaters, we wanted to take him to see it, and he refused to go. He's never spoken about his experiences with anyone, except me, until now. It's so good for him."

When he re-entered the room, he smiled as he sat on the couch between my two sons and showed them pictures, memories, parts of his life. It was a moment that I will never forget. Happy Veteran's Day.

Tuesday, November 10, 2009

Bacon-Wrapped Breadsticks


This weekend we attended an "Arts For All" fund-raising event. Every year, the combined efforts of the arts community in Lawton create a fun-filled evening centered around a theme to raise money for the arts in our community. This year's theme was, "Lost Treasure of the Arts." It's an evening of live music, heavy appetizers, and both a live and silent auction for donated pieces of art and other goodies. I've gotten some unique gifts ahead for the holidays this way!

This year the heavy appetizer selection was very good. Two of my favorites were the Coconut Macaroons Covered in Chocolate, on the dessert table, and the Bacon-Wrapped Bread Sticks on the savory snack table. I have a recipe for a similar bread stick that I've had for a few years; I got it from my friend, Wendy, who belonged to a Ladies' Study Group in which I participated. She brought these great bread sticks when it was her turn to hostess the meeting. Although the bread sticks at the event for the Arts were made of a soft, homemade bread, I think Wendy's recipe is easier and tastier-because of the crunch! I thought I would share it today-you know that the holidays are coming, and you're going to need some sure-bet appetizers that are a hit!

Bacon-Wrapped Bread Sticks
Wendy Lindly

24 (4 1/2") hard sesame seed bread sticks
12 slices of bacon, cut in half
1 C grated Parmesan cheese
2 tsp garlic powder

Preheat oven to 350 degrees. Wrap bacon around bread sticks. Lay on parchment paper-lined cookie sheet. Bake for 15 minutes, or until bacon's done. Remove from oven and cool to handle. Roll in cheese mixture and put on serving plate.

I will be at these swaps today:

BlessedwithGrace
Gypsy'sCorner
Raising4Godlymen

Sunday, November 8, 2009

Menu for the Week


I was traveling some last week and posted this blog using a laptop that I'm not as used-to as my trusty old computer in my office/storage closet at home. Ahhh, it's good to be home and blogging in my little cubbyhole, again! Hope you had a fun-filled weekend. Hubby and I enjoyed an evening out with friends at the Annual Arts for All Fundraiser Saturday. It was held at Cameron University this year, and as usual, the folks who planned it did an excellent job; it's always an exciting event.

I'm hoping to get caught up this week on some things that got behind while I was gone...it will be busy, but I'm sure that if I stick to my to-do list, I'll get to everything. I am so glad that you cannot see my kitchen's planning desk...it looks like Mount Scott out at the Wichita Mountains. There are both stacks of papers and cookbooks that I bought recently, along with coupons to clip, school papers and recipes to file and to try-out. It is just a piled-up mess that needs attention; yes, it will be on the top of one of the to-do lists! Here's my menu plan for the week:

Monday, Nov. 9

Baked Steak and Gravy
mashed potatoes
corn
glazed carrots
(leftover Johnny Hoosier Cake from the weekend)


Tuesday, Nov. 10

Roasted Chicken Salad (w/boiled egg)
Hot bread
Fruit


Wednesday, Nov. 11

Beef and Noodles
Spinach Casserole


Thursday, Nov. 12

Baked Fish
Broccoli Au Gratin


Friday, Nov. 13

Pasta Fagoli
crackers
jello


Saturday, Nov. 14

Irish Oatmeal
toast
fruit


Sunday, Nov. 15

Homemade Pizzas
veg. plate

Leftover Buffet!

I will be joining Orgjunkie today for MPM

Friday, November 6, 2009

The Madison County Cookbook


Before I start my review today, I wish to send my heart-felt condolences to all those who lost family members, friends, or loved ones at Fort Hood, yesterday; our prayers are with the wounded victims and their families. The military community is a very caring, close-knit group; I've had the privilege to witness the closeness, first-hand, in our community of Lawton-Fort Sill; in fact, we have friends from Fort Sill who are now stationed at Fort Hood. Folks in the military move often; it's the nature of the job. Unfortunately, this senseless act of violence will touch people, both military and civilian, all over our country and the world. Please support our military and their families!



I have a super cookbook recommendation today. I'm sorry to say that this source of down-home cooking and delightful stories has been on my shelf for years and I haven't been using it. I probably found it with a pile of other books at a yard sale or auction, gave it a "leaf-through" and put it on the shelf for later. Well, I'm glad that "later" has arrived! I have the Carol Publishing Group Edition from 1998, but think that its original copyright is 1994. The ISBN is 0-8065-1733-6.

This very sweet book is a collection of family-style recipes compiled by the members of St. Joseph's Church of Winterset, Iowa. Winterset had a "claim to fame" before the successful book and movie came out called, "The Bridges of Madison County"; it is the hometown of famous American icon, John Wayne!

The citizens of Winterset describe themselves as a, "small community where good, old-fashioned values still prevail." The personal stories and recollections of church-related events and family holidays and celebrations add a charm to the book that reminded me of the writings of Jan Karon's series of books about small town America.

Aside from the ease of reading that I enjoyed, this is a wonderful cookbook simply on the merit of the recipes. I found, literally, something on every two-page spread that I would fix...and my family would eat!

Of the many cookbooks that I've reviewed on this Old Cookbook Review, this is on my Top 10 List. If you start the hunting process now you might be able to find one for yourself and your best friend/favorite relative in time for Christmas!

Yesterday's recipe for Low Cal Chex Party Mix came from this book on page 44. Here's our sample recipe for the book review; it's found on page 157.

Margaret Tiernan's Cherry Bon-Bons

24 maraschino cherries (drained and save the juice)
1/2 C soft butter
3/4 C powdered sugar
1 1/2 C flour
1/8 tsp salt
2 TBSP Half & Half
1 tsp vanilla
Powdered sugar and cherry glaze (recipe below)

Beat butter until creamy and add 3/4 C sugar, beating well. Stir in flour, salt, Half&Half and vanilla. Shape into balls. Press around 1 cherry, covering completely, and place on ungreased cookie sheet. Bake at 350 degrees for 18 to 20 min. Transfer to wire rack and cool. Sprinkle with powdered sugar and then drizzle with glaze.

GLAZE:

2 TBSP melted butter
1 C powdered sugar
1/4 C cherry juice

Combine these ingredients, adding food coloring, if desired. Place glaze in small, plastic bag, snip off corner, and gently squeeze over cookies.


I will be at these swaps today:

DesignsbyGollum
AnnKroeker.wordpress.com
Momtrends
Grocerycartchallenge

Thursday, November 5, 2009

Low-Cal Chex Party Mix


Oh, no! Holiday snacking season is almost here! I love the holidays in a Big Way. I almost can't wait to get out the decorations; leaf through my Family Holiday Scrapbook of Recipes; send cards to folks we love; start baking and putting up the tree (in fact, while traveling, I found a Christmas music station on the radio and have been listening to carols, already!).

However, one of the aspects of the coming holidays that I dread is the temptation and guilt of the goodies that haunt me. As soon as Halloween is over, the "ghosts of holiday goodies yet-to-come" start nagging me. "Don't forget, Marcia, that even though there is fudge in the house, you should stay away from it as often as possible." "Marcia, you know that Chex Mix is NOT a health food, even though it contains whole-wheat Chex; don't deceive yourself." "Any food item that contains a stick of butter, although wonderfully delicious, cannot be good for you!" The voices persist through the Thanksgiving-Christmas food free-for-all. Even if you don't bake and cook, (but I do...I really love to!) during this season, people will tote these goodies to you! There are trays of cookies at the office, church and family get-togethers and childrens' school parties to survive; it's like a "gourmet land mine"!

I think one solution to this challenging time of year is to provide some healthier treats to throw into the lineup...'cause I am not getting rid of Aunt Vivian's Parks Fudge recipe or going "cold turkey" from the goodies! After all, it's ...."the Most wonderful time of the year..." Oh, don't get me started with the Christmas carols!

Here's a healthier version of that addictive Chex Party Mix!

Low-Cal Chex Party Mix

3 C Rice Chex
3 C Wheat Chex
3 C Corn Chex
3 C Bran Chex
1 C unsalted nuts
1/4 C margarine (Health Smart)
1 TBSP Worcestershire sauce
1 TBSP water
3/4 tsp seasoned salt
1/2 tsp garlic powder

Preheat oven to 250 degrees. Mix cereals and nuts in a large bowl. Melt margarine. Add Worcestershire sauce, water and seasonings to margarine. Pour margarine mixture over cereals and nuts, mixing well. Bake on cookie sheets in oven for 1 hour, stirring every 15 min. Each 1/2 C serving has 87 calories (Woo-Hoo!)

This recipe is from Sue Stuchel from Winterset, Iowa, who contributed it to The Madison County Cookbook, which I will be reviewing tomorrow; don't miss it!

I will be joining LifeasMom today.