Frugal Homekeeping

Snickers Candy Bar Pie

2012-02-14T08:14:00.000-08:00

I have promised a great chocolate recipe from my files this week and here it is!! This is what used to be called an, "icebox pie". This pie features my all-time favorite candy bar, Snickers. I have a list of sinfully-tempting items that I don't usually keep in the house, and Snickers bars are on that list. But, it's Valentine's Day and all bets are off. I say, "Keep your friends close....and your chocolate closer!" Happy Valentine's Day. :0)

Snickers Candy Bar Pie

Need 1 graham cracker pie crust (store-bought or homemade).
4 oz. cream cheese
1 TBSP milk
1 (12 oz.) Cool Whip
2 bars (2 oz. each) Snickers(chopped)
1 3/4 C cold milk
1 pkg. (4 serving size) chocolate instant pudding

Directions:
-Mix together 4 oz. softened cream cheese with 1 TBSP milk in a bowl until smooth.

-Gently stir in 2 C Cool Whip and 2 large snickers candy bars (chopped up). Set aside.

-In another bowl, pour 1 3/4 c milk. Add 1 pkg. (4 serving size) instant chocolate pudding. Beat for 1 minute. Gently fold in 1/2 C Cool Whip.

-In pie crust: Spread 1/2 the pudding mixture. Next, spread cream cheese mixture over pudding. Top with the rest of the chocolate pudding. Refrigerate 4 hours or until set. Put rest of Cool Whip on top.
If for some strange reason you do not like Snickers (or you are allergic to nuts) you may use Milky Way or other favorite candy bar. Enjoy!

Swaps:
Permanent Posies
All the Small Stuff
Blessed with Grace
From Mess Hall to Bistro
My Sweet and Savory
Balancing Beauty and Bedlam
33 Shades of Green

Freezer- Ready Biscuits

2012-02-07T06:01:00.000-08:00

Here's that recipe for biscuits that are similar to the bag of frozen Pillsbury-type biscuits from the grocery store. These are great because you make them at home and they are cheaper. Please let me know how you like them.

Make Ahead Biscuits
(recipe from a mom or grandma of one of Aunt Sis' Typing students)

instant non-fat dry milk
2 C shortening (Crisco!)
2 C sugar
6 pkg. yeast
flour
2 tsp salt
2 tsp baking soda
4 TBSP baking powder

-Prepare 2 quarts of dry milk according to the box directions. Pour into a sauce pan and heat until scalded. Add shortening and sugar; stir until dissolved. Cool to lukewarm. Add yeast and stir until dissolved. Combine enough flour with milk mixture to make it the consistency of pancake batter. Let dough rise for 2 hours.
-Stir in salt, soda, baking powder and enough flour to make a soft, not sticky, dough; mix well. Roll out on a floured surface to 1/2 inch thickness with a round 3-inch cutter.
- Place on greased cookie sheet and freeze immediately. Transfer to plastic bags and seal. Store in freezer until ready to bake.
-Place desired number of biscuits on a greased baking sheet. Bake in a preheated 450 degree oven (this can vary depending on your oven) until brown. You may bake these right from the freezer or let stand for 10-15 minutes before baking. Will keep in freezer for 6-8 weeks.

Adventures in Texas: I found Jalapeno Cheese Bread at a local deli. Had never seen bread like this before; swirled with flecks of green pepper and crusted with cheddar. Love it for roast beef sandwiches! It's a Texas thang!

Swaps:
-Flour Me with Love
-A Southern Fairytale
-Beyer Beware
-Delightfully Dowling
-Skip to my Lou
-Orgjunkie
-Frugal Antics of a Harried Homemaker
-Make Ahead Meals for Busy Moms

My Weekly Menu Plan

2012-02-06T07:33:00.001-08:00

I've got plenty to do today and have to get off to a running start, so here's my menu for the week. Tomorrow I'll be sharing a recipe that lets you make your own "Pillsbury-type" freezer biscuits. I love the convenience of biscuits that go from freezer -to-oven, and these have no preservatives and are cheaper! Look for that recipe on here in the morning. Have a great day!

Monday, Feb. 6
Chicken Sloppy Joes (search my archives)
Hash Brown Casserole
Broccoli

Tues., Feb. 7
Vegetable Stew
Biscuits

Wed., Feb. 8
Blueberry pancakes
Fruit plate

Thurs., Feb. 9
Pizza
Vegetable plate

Fri., Feb. 10
Grilled steak with mushrooms and onions
mashed potatoes
corn
broccoli/cauliflower
rolls

Sat., Feb. 11
French toast
link sausage
citrus plate

Eat out

Sun., Feb. 12
Toasted turkey/Provolone sandwiches
Lettuce/tomato/red onion
baby carrots

Leftover Buffet!

Swaps:
-Orgjunkie

Carrots, Raisins and Walnuts in a Healthy Salad

2012-01-31T05:06:00.000-08:00

Sometimes when I dig through my files of old recipes that I've collected, I am amazed at some of their names. A few of those clever cooks of the past have given catchy titles to cakes, such as, "Sock- it -to-Me Cake"; "Better Than Sex Cake and Lazy Daisy Cake. In my community-type cookbooks (those great down-home treasures that are often sold by firehouses, churches and schools to raise money!), you can find even more personalized names that have been given to family favorites such as, "Shipwreck"; "Angels on Horseback"; "Daddy Says it's Good Casserole" and "Mama's Never-Fail Pie". Well, I have to say, that yesterday, as I looked through one of my "try-it-someday" files, I found a recipe with a very unusual name. I was on the look-out for winter salad ideas and I think this one sounds like a salad that I've enjoyed at Furr's Restaurants before.

When our family lived in Oklahoma we would sometimes eat at Furr's Buffet or Golden Corral on Sunday after morning church service. Family-style buffets are like the after-party of Sunday morning church. When I was a kid, a friendly joke was that, " The preacher better not be too long with his sermon, or we won't beat the Baptists to Bonanza!" (a popular steakhouse buffet). As kids we would go through the alphabet with this joke (none of the faithful were safe!). There was, "Beat... The Presbyterians to Ponderosa; The Methodists to McDonald's...you get the idea. Hey, was there a Larsen's Cafeteria, maybe in the 60's or 70's? Does it still exist? Maybe some of you will know. Oh! if so, we'll have to..."beat the Lutherans to Larsen's"!

Larsen's Anti-Sneeze Salad
1/2 C chopped walnuts
4 to 5 medium-sized carrots, unpeeled
1/2 C raisins
1/4 C mayonnaise

Measure walnuts, chopped coarsely into a serving bowl. Cut carrots into 2-inch chunks and drop them into your blender or food processor. Add raisins and hit the Low Speed button. When the carrots look coarsely-chopped, stop. (If you have trouble with these new-fangled machines, simply shred the carrots by hand, add raisins and continue.) Toss raisin-carrot mixture into the serving bowl with the walnuts. Gently stir in the mayonnaise and chill for at least 30 minutes. Serve often.

Note: "new-fangled machines" ?! Wonder how far back this recipe goes?! After the creation of food processors, but before computers is my guess :0)

Swaps:
-Home is Where My Story Begins
-Designs by Gollum
-E Kat's Kitchen
-Comfy in the Kitchen
-Momtrends
-Ann Kroeker
-Amy's Finer Things
-Simply Sweet Home

Old Fashioned Buttermilk Icing

2012-01-24T07:33:00.000-08:00

Let's get this straight! If you're from West (Almost Heaven) Virginia, the verb for putting a creamy, sugary substance on the outside of a cake is called, "frosting", but the delectable goo itself is called, "icing". So many folks, including Betty Crocker and Pillsbury, get this wrong. It says, "frosting" on the sides of those little plastic cans of preservative-infused sweet coating. Well, where ever you were reared and what ever you like to call it, cake just isn't as delicious without the swirls of creamy spread on the outside. I think most of us agree on this point! That's why children who are tempted by mama's cake sitting on the table, swipe their fingers through the icing instead of trying to pull a hunk of cake from the middle. Over the years, I've been "homeroom mom" enough to know that little ones also lick it off the top of their cookies and cupcakes and throw the crumbly baked goods in the trash. Icing is important stuff!
Today I want to post a recipe for a pure and simple buttermilk icing that takes your cake-eating experience to another level. While we enjoy a chocolate-buttermilk icing on my mother-in-law's Johnny Hoosier Cake (see my archives), this plain version is a nice change and is especially good on pound cake. This is the same kind of icing that the Amish in Ohio use to top cookies and pumpkin bread; I've bought it at roadside stands there.

Buttermilk Icing
1 C sugar
1/2 C buttermilk
1/2 tsp baking soda
1/4-1/2 C butter
1 TBSP white Karo syrup
1/2 tsp vanilla

Boil to soft ball stage on a candy thermometer (like you would for fudge) and pour over cake immediately.
Note: This came from an elderly person's personal kitchen file that I bought at an estate sale in Ohio.

******Happy Birthday Ben!!! 18 this week!!!!******

SWAPS:
-Designs by Gollum
-Grocery Cart Challenge
-Home is Where My Story Begins
-Simply Sweet Home
-Momtrends
-Ann Kroeker
-Amy's Finer Things
-Fingerprints on the Fridge
-Comfy in the Kitchen

-Life as Mom
-Miz Helen's Country Cottage
-Brambleberry Cottage
-Feeding Four
-Everyday Tastes

Easy Chicken Egg Rolls Using Roasted Chicken From the Deli

2012-01-18T05:55:00.000-08:00

My good friend, Julie, and I were in a loooong wonderful chat last night; the type that ends because our cell phones are beeping to indicate that our batteries are dead! In the course of the conversation, she mentioned a recipe for my aunt's stew that I had posted on here. As we were talking, I confessed that the main reason that I started this blog a couple of years ago was just to share family stories and recipes with my siblings and their children, and to keep our family and friends updated on our life (we had moved across the country). I didn't realize how rewarding the process of writing and getting feedback from readers would be. I'm not tech savvy, so after I got over the fear of sitting down in front of the computer screen, and Ben (the teenager who is tech savvy...of course!) assured me that he would be my "wing man", it was like writing a letter. My biggest shock was that people, other that friends and family, would be interested in my stories of small town life and down-home recipes. The real bonus has been talking with folks from other states and countries who share my love of family, food and history. According to my statistics, I have readers in 35 countries; 3, 283 page views so far this month and 44,528 page views overall. I'm not boasting, but humbled and amazed! Thank you for reading. Your interest has been an encouraging gift to me. ~Marcia

I pulled a recipe from my files that is a quick way to make egg rolls without going to a Chinese buffet. I'm in favor of a good Chinese buffet, almost anytime, but sometimes it's cold out or Bluebloods is on TV, or you realize that they don't serve Diet Coke with Lime at your favorite buffet!! If you made these egg rolls at home (and fixed some plum sauce) you could have that great taste of Chinese food with your own Lime Coke; it's a win/win!

Easy Chicken Egg Rolls

4 C bagged coleslaw
8 oz. deli roasted chicken breast, shredded (2 cups) or leftover chicken will do!
1/2 C sliced green onion
3 TBSP reduced-sodium soy sauce
3/4 tsp ground ginger
1/2 tsp garlic powder
1 (16 oz.) pkg. refrigerated egg roll wrappers (I find these in the refrigerated section of produce)
cooking oil for frying
bottle of plum or sweet and sour sauce

-Preheat oven to 300 degrees.
-Toss all ingredients (except oil and wrappers) in a large bowl. Spoon about 1/3 C of chicken mixture across and just below center of each egg roll wrapper. Fold bottom corner over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.
- Repeat with remaining chicken mixture and egg roll wrappers.
-In heavy sauce pan (electric skillet) or deep-fat fryer, heat about 2 inches of oil to 365 degrees. -Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
-Drain on paper towels. Keep warm in oven while frying remaining egg rolls.
-Serve immediately with sweet and sour sauce.
(This was a free recipe card that I picked up at Walmart's deli years ago.)

Swaps:
-Flour Me With Love
-Delightfully Dowling
-Beyer Beware
-Frugal Antics of a Harried Homemaker
-Skip to my Lou
-A Southern Fairytale
-Make Ahead Meals for Busy Moms

Menu for Jan 16-23

2012-01-16T09:51:00.000-08:00

Happy MLK Day! Everyone here is off for the day so we've had our lazy morning brunch and now I'm finally getting to post my menu for the week. If you're not in the habit of jotting down a menu, make it a New Year's Resolution! You'll be glad you did. I've gone through my "cooking week" both ways and it is much less stressful when you have a plan. Many times, as my week goes by, I find that the plan needs altering. Often, I just have to switch meal plans between two days. It is especially helpful just to have the food that you'll need ready....and meat thawed ahead. It's a money-saver, too. You don't make as many last-minute darts into the grocery store just to, "pick something up for tonight's meal" or even worse, find yourself in a fast food drive-through because the children are hungry and you're tired with no....meal plan! We all need those time-savers that make day-to-day life run smoother.

Here's what we will be having this week:

Mon. Jan. 16
grilled salmon with raspberry chipotle glaze
seasoned rice
corn
rolls

Tues. Jan. 17
spaghetti with fresh mushrooms
garlic bread
Caesar salad

Wed. Jan. 18
bbq chicken breast
macaroni and cheese
green beans with ham

Thurs. Jan. 19
baked lemon-pepper fish
potato chowder
corn muffins

Fri. Jan. 20 (Happy Birthday!! to my brother, Greg!)
roasted vegetable and/or beef fajitas
lemon meringue pie

Sat. Jan. 21
Irish oatmeal
wheat toast
coffee/juice

grilled steak
mashed potatoes
fried corn
spinach

Sun. Jan. 22
Manwich burgers
bread and butter pickles
chips
vegetable plate with dip

Leftover Buffet!

Swaps:
-Orgjunkie
-Skip to My Lou
-Make Ahead Meals
-Frugal Antics of a Harried Homemaker
-Delightfully Dowling
-Beyer Beware
-A Southern Fairytale

Curry in a Hurry

2012-01-10T06:57:00.000-08:00

Blake, middle son, left yesterday to make the 5-hour trip back to grad school and work. His car was packed-up like a Conestoga wagon ready to hit the trail. He had boxes of Christmas gifts in the trunk and on the floor of the back; stacks of clean clothes draped over top; two coolers full of Mom's home-cooked food.... and in the drink holder, two home-brewed iced teas in travel mugs to keep him hydrated on the trip! It was dicey weather here yesterday; rained the entire time that we were packing his car, so I was relieved to get the call saying he was at his apartment (and asking which items of his food cargo should be refrigerated and which could go in the freezer). Justin, our oldest, has already put in a full week back at his job and he was packed-up the same way when he departed last week. When they've been home for a holiday break, it's like Noah preparing the ark when they get ready to leave. I'm not complaining, just find it comical. It is worth every minute of cooking, laundering (well, they do this part!) and packing, in exchange for the great time we get to spend with them. Our youngest, Ben, has returned to his high school classes only to spend his time watching reruns of The Office on his Ipad while some classmates review for semester finals. He found out yesterday that he also gets a 4 day weekend, so he's a pretty happy camper....some people have all the luck!

Now that everyone's back in their places, I go back to the managing of this house, and believe me, it needs managing! While the guys were here, I basically just kept towels and sheets clean and large portions of food COOKED. So, I really need to get the house back in order. Today I've got a recipe for a very quick curry if you're busy getting your place back into shape after the holidays, too.

Curry in a Hurry

1 1/2 TBSP olive oil
1 small onion, sliced thin
2 tsp curry powder (or a little more)
1/2 C plain yogurt
3/4 C heavy cream
1/2 tsp kosher salt (I've found this at Dollar Tree!)
1/4 tsp black pepper
One 14.5 oz. can diced tomatoes, drained
1 rotisserie chicken (or leftover cooked chicken) Optional
2 C cooked rice
1/4 C cilantro, chopped

Heat oil on medium heat in a large skillet (I like cast iron). Add onion and cook, stirring for 1 minute. Add yogurt and cream and simmer gently for 3 minutes. Stir in salt , pepper, curry powder and tomatoes. Remove from heat. Slice or shred chicken. Place chicken and rice in bowls and pour curry sauce over the top. Sprinkle with cilantro.

****Congratulations to Alabama's Crimson Tide coached by Nick Saban (a West Virginia boy!!)****

Swaps:
-Home is Where My Story Begins
-Designs by Gollum
-The Grocery Cart Challenge
-Momtrends
-Ann Kroeker
-Simply Sweet Home
-The Finer Things in Life
-E Kat's Kitchen
-Fingerprints on the Fridge (Sugar and Dots)
-Comfy in the Kitchen
-The Shabby Nest

Aunt Lena's 5 Hour Beef Stew

2012-01-05T08:46:00.000-08:00

Yesterday was my birthday and last night the WVU Mountaineers (my Alma mater) delivered a great present... the 2012 Orange Bowl Championship!! I enjoyed watching that game with my sweetie so much! There was lots of cheering and clapping on my part.
Dana, who knows a lot more about football than I do, was happy about the way our team played, but much calmer (he tolerates my crazy excitability). I just had a good feeling all day yesterday about that game; A few years back, WVU beat OU and that was on my birthday, as well. (That was a win/win-kinda game, though, because we like both teams!) I hope all of the Mountaineers' future bowl games land on January 4th! (It really takes the sting out of being a year older for me when they win! :)

Except for e-mailing "Woo-Hoo, Mountaineers won!"-type stuff and calling family to "share the joy", it's back to real life today and sharing a stew recipe with you that I got from my Aunt Lena.
My Aunt Lena was my Mammam's twin sister and I have so many fond memories of her. I remember her as a smaller, quieter, gentler version of my grandmother; after all, she was the youngest, by a few minutes. (As a child, this was my observation of the differences in their personalities.) I loved my Mammam, and have been told that I sometimes remind people of her, but she had a bolder personality than her sister; the trait of an older sister, I guess. Aunt Lena was married twice, and loved children, but couldn't have any of her own. Consequently, she was close with Aunt Sis and my dad, her beloved niece and nephew. As Dad's offspring, and Mammam's grandchildren, we were blessed to have her as our great aunt.
When my brother and I were little, my Aunt Lena had a Pekingese named, "Peggy" who we adored. In fact, my brother, Greg, got stitches in his forehead from our race across the floor chasing Peggy under the bed. The little dog loved the game of tag, but Greg's head hit the steel frame at the bottom of our bunk beds and the fun came to a halt!
As children, we were sometimes invited to come spend the night at my aunt's house. What a treat! Her house always had candy waiting for us in the little gold candy dish that sat on her coffee table. It was a cheerful little house full of pastels, delicate furniture, and pale, flowered wallpaper. She had a collection of little fancy porcelain women's' heads, wearing fashionable hats and earrings, sitting in her china cabinet, a shelf which just fascinated me. I inherited her china cabinet.
She was a great cook, and fortunately, I have a few of her recipes. Here is my aunt's recipe for stew.

Aunt Lena's 5-Hour Stew

-2 to 3 lbs. cubed beef
-onions, potatoes, carrots, or any vegetable, chopped or cubed
-Add peas, beans, etc., about 1/2 C each
-Put all in a baking dish. Dribble 2 TBSP bacon grease over all, also 1 can tomato soup and 1/4 C cooking wine (or water), salt, pepper and parsley to taste. Cover well and cook 5-8 hours on 275 degrees.

Swaps:
-Miz Helen's Country Cottage
-Brambleberry Cottage
-This Chic Cooks
-Somewhat Smple
-Everyday Tastes
-Feeding Four
-Life as Mom

Marcia's Game Time Punch

2012-01-03T05:24:00.000-08:00

What an unusual New Year's Day! It was wonderful to start the new year by attending Sunday morning church service, but weird that no college football games were on until Monday. And the Dallas Cowboys' game on Sunday evening is not up for discussion! Let's just say the season is Over for them!
We, however, didn't have the lazy day in front of the fire, just watching college games, that I had originally envisioned. We spent most of Monday driving our oldest son back to his place because he returned to work today. We always enjoy holidays (or any day) when all three sons can be home, and as each of the older two go back to their regular lives, the house seems a little empty and less fun. Our couple of weeks with them was full of Christmas activities, Texas sightseeing, video gaming, board gaming, eating, conversation, laughter and a couple of trips to Starbucks. While Justin was here I made a punch that he really enjoyed. In fact, he asked for the recipe. I wrote it down on a Post-it note for him as we played a game of Balderdash. When I went in to strip the sheets from his bed this morning, I noticed that he had forgotten it and left it on the nightstand during the packing frenzy yesterday morning. So, guess what recipe I'll be sharing?! Here you go, Justin. We miss you.

****Congrats to OSU on their win at the Fiesta Bowl!!!****

Marcia's Game Time Punch

1/2 large can of frozen pineapple juice concentrate
1/2 bottle of Ocean Spray Cran-Pomegranite juice, chilled
1/2 bottle of Sprite, chilled
Scoops of rainbow sherbert, floated on top, when you're ready to serve.

Swaps:
-Tales from the Fairy Blogmother
-Good Cheap Eats
-Dining with Debbie
-We are That Family
-Raising Homemakers
-King's Court 4

Stuffed Jalapenos Ole'

2011-12-30T12:40:00.000-08:00

I'm so excited about the upcoming "junk food festival and parade/football marathon" that New Year's Day/Eve brings! I only hope that it's chilly out so we can have the fireplace blazing for the day. There's nothing like a lazy day with the family, having New Year's snack food and watching all of our favorite college teams. And then....the Cowboys play a big game, too! It's going to be a great weekend. Hope you have some exciting, or just relaxing plans, as well. A very Happy New Year to everyone.

My Adventure in Texas: Took our three sons to Fort Worth yesterday to see the historic Stockyards and watch the cattle drive that proceeds down the cobblestone streets everyday at 11:30 and 4:00.
The Stockyards and the rodeo (every weekend) are American iconic events that you don't want to miss. I highly recommend this trip, especially if you have little ones that are going through their "cowboy phase". Be sure to let them wear their hats, boots, chaps, whatever; they won't look out-of-place, believe me! Real cowboys and cowgirls ride their horses down the street cracking leather whips and looking rugged, and for a price, you can ride in a stage coach or sit on a longhorn steer to have your picture taken. Did I mention that steakhouses and Tex Mex food places are in abundance? You gotta go to Fort Worth and check it out.

Here's my offering for a New Year's snack:

Stuffed Chicken Jalapenos

20 medium fresh jalapenos
2 C chopped cooked chicken
1 C Mexican Cheese Blend
1/2 C mild Rotel, drained
1/2 C sour cream
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt

Preheat oven to 400 degrees. Lightly spray cookie sheets with Pam. WEARING LATEX GLOVES, cut jalapenos in half to remove seeds and membranes. Set aside.
In a medium bowl, combine chicken and other ingredients. Spoon mixture evenly into jalapenos. Place on baking sheets and put in oven for 20 minutes. Serve immediately. Break out the Diet Coke with Lime and enjoy!!

Swaps:
-Designs by Gollum

Christmas Ham in the Crock Pot

2011-12-19T06:20:00.000-08:00

This is "Countdown Week"; Sunday is Christmas!!..... and if you're starting to look for shortcuts to make sure that you get everything done in time, join the club! Here are some shortcuts:

-Pillsbury refrigerated cookie dough is just as much fun for little ones to cut into shapes as homemade dough
-You can make gingerbread houses using graham crackers "glued" (with icing) to a cardboard base and a waxed milk carton. Let kids put on frosting and place candies, as usual
-peanut butter refrigerated dough also rolls into balls that can be topped with a Hershey's Kiss
-Candied dills can be made by draining a jar of dill spears, dumping in a cup of sugar and putting the lid back on the jar; set in the fridge for a day
-you can wrap packages with comic papers, old maps, or pretty dish towels if you run out of wrapping paper at the last minute
-kids loooovvveee to receive money!!!
-pets would enjoy extra playtime (or one of your well-worn throws or blankets with your scent on it!) rather than "things" from the pet store
-give your favorite college student a jar of quarters (trust me on this one!)
-give anyone who's extremely busy, or just has a hard time getting to the post office, a roll of Forever Stamps
-No time or energy for a tree? string tiny lights on a large potted houseplant

If you're thinking, "wow, Marcia, really?!" Don't be so quick to judge, sometimes the clock is running out and it's much better to keep your composure and your smile on than to be perfect....and stressed-out. Not preaching here, just sharing a lesson-learned :0)

Here's one more for today, fix your ham in the crock pot to save oven space for Christmas dinner:

Christmas Ham in the Crock Pot

1 boneless fully cooked ham (3 to 4 lbs.)
1/2 C apple jelly
2 tsp prepared mustard
2/3 C ginger-ale, divided
1 can (21 oz.) cherry pie filling
2 TBSP cornstarch

Score surface of the ham with a knife. In a bowl, combine jelly, mustard and 1 TBSP of ginger-ale; rub over scored surface of ham. Cut ham in half; place in a 5 qt. crock pot. Cover and cook on low 4-5 hours, or until meat thermometer reads 140 degrees and ham is heated through. Baste with juices toward end of cooking.
Sauce:
Put cherry pie filling in a sauce pan. Combine cornstarch and rest of the ginger-ale. Bring to a boil; cook and stir for 2 min. Pour over the ham to serve.

Please remember, as you go about completing your finishing touches this week, that Christmas doesn't have to be perfect to be memorable. Children, family members, pets, neighbors, fellow shoppers and store service people will remember the time and courtesy that you afforded them long after wrapping paper and bows have been thrown away. Enjoy your exciting week-before-Christmas!

Swaps:
-Miz Helen's Country Cottage
-This Chic Cooks
-Ani's Favorite Things
-Brambleberry Cottage
-Life as Mom
-Dining with Debbie

Old Smoothie Candy Bar Recipe

2011-12-13T07:07:00.000-08:00

If you're of a "certain age" you might remember buying Smoothie candy bars at the candy store, They were shaped like a Reeses Cup but had a different flavor. The candy cup had kind of a light butterscotch taste with a crunchy texture. When I had allowance money or "pop bottle return cash" (oh, you are in my age bracket!!) my brother, Greg, and I would go down the street to Berthie Doak's Grocery and buy candy: Smoothie bars; little wax pop bottles with juice inside; Pumpkin Seeds with the Indian Chief on the box or Boston Baked Beans. If you didn't have enough for these larger items, there was a bunch of penny and nickel candy in that glass case that was just as good: jawbreakers, tootsie rolls, gum and Charm pops....oh, and my favorite, blue wax lips!! Anyway, the maker of the Smoothie cups put little cardboard coupons with points inside and if you saved up so many points, you got "free" candy. I was seven or eight and not an "A student" in math, so this seemed like a good deal, at the time! :0)
Here's a recipe that is just like the flavor of those Smoothie candies. You'd better make a batch for Christmas, because I don't think you can buy them anymore.....if so, I'm sure they're not ten cents!

****Congratulations to Darcie Brady who won our cookbook drawing****

Smoothie Candy

1 lb. white chocolate. broken up
1 lb. butterscotch chips
1 C crunchy peanut butter

Microwave and stir ingredients so they're completely blended. Pour into small foil candy cups on baking sheet. Let cool on counter for 2 hours. Take some next door and impress the neighbors!!

Swaps:
-Designs by Gollum
-Home is Where My Story Begins
-Simply Sweet Home
-Fingerprints on the Fridge
-E Kat's Kitchen
-Comfy in the Kitchen
-Amy's Finer Thing
-My Sweet and Savory

My Holiday Scrapbook: Maraschino Cherry Bread

2011-12-07T07:36:00.000-08:00

Here's an old recipe from Christmases past! Don't know really how old this "receipt" is, but I had to reinforce it with a piece of cardboard because the paper was crumbling. If you make this bread into little loaves, it's very pretty to give as hostess gifts (in a basket with fancy teas) for Christmas parties. Enjoy!

Maraschino Cherry Bread

1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp salt

1/3 C melted Crisco or oil
2 eggs, beaten
8 oz. bottle maraschino cherries and juice
1 C chopped nutmeats

Sift together dry ingredients. Combine remaining ingredients and add to flour mixture, stirring just until mixed. Pour into greased and floured loaf pan. Bake at 350 degrees for 45 minutes, or until bread tests done. Remove from pan and cool on rack.

*****The winner of the Southern Heritage Cake Cookbook is Darcie Brady. Congratulations Darcie! You may leave your address in my comments box or put it on my wall at my Frugalhomekeeping page on FB. I'll mail that out to you, pronto! Thanks to all who entered.*****

Swaps:
-Home is Where My Story Begins
-Designs by Gollum
-Simply Sweet Home

Monday Menu: Dec 5-12

2011-12-05T08:35:00.000-08:00

I'm washing clothes today as I jot down my menu for the week and get ready to bake. I hope you have a good start to your week, and a plan....so you don't feel overwhelmed by all of the items on your December to-do list :0) Here's what my clan is eating this week:

Monday:
Blueberry pancakes
Sausage
Fruit

Tuesday:
Pork stir-fry
Rice
Broccoli

Wednesday:
Fish
Cauliflower with cheese sauce

Thursday:
Eat out

Friday:
Creamed Chicken and Biscuits
Steamed Asparagus
Corn

Saturday:
Scrambled eggs w/ bacon
Wheat bagel

Eat out

Sunday:
Lasagna
Lemon pepper squash

Swaps you Might Enjoy:
-Orgjunkie

Funnel Cakes at Home

2011-12-01T07:25:00.001-08:00

It's the holiday season, and in just a couple of short weeks you are probably going to look across your breakfast table at your sweetie (who's off from work); your kids (who are home on Christmas break); or other visiting "loved-ones".
During most holidays at our house, everyone wants to sleep-in and they each get up at different times, so we have brunch at 10:00, 10:30....11:00 or whatever, and then just have a nice dinner that evening. You're preparing two meals instead of three and everyone thinks you're great because you let them sleep-in and.... had brunch ready when they got up! I'm not the "hostess with the mostess" when it comes to breakfast. I have just never been a breakfast person. So here are some of my ideas for easy breakfasts:

Egg Casserole (assembled the night before)
Irish Oatmeal (cooked all night in the crock pot)
Selection of cold cereals with bananas
Pan of (frozen Pillsbury) biscuits (microwave sausage patties)
Yogurt with fun toppings
Muffins and fruit salad (made ahead)

You can dress these basics up by adding several toppings, a bowl of fresh fruit, a couple of juices or special coffee (I don't skimp here, I grind it in my coffee grinder right before brewing for that super aroma!) Good coffee is like a good dessert; it will cover a multitude of sins at the end of a meal. The cook's inadequacies will be overlooked if the meal ends with a perfect cup of coffee or a cake that melts in their mouth. Believe me, there are just times that dinner doesn't turn out like you envisioned it.
Back to the subject of brunch for your bunch! How surprised would they be if you fixed them a funnel cake for that special holiday wake-up meal ? Here's a recipe. Please make sure that you have strawberries (either fresh or strawberry pie filling will do); whipped cream, cinnamon sugar and powdered sugar available for each person to make theirs the way they like.

Funnel Cake

2 beaten eggs
1 1/2 C milk
2 C flour
1 tsp baking powder
1/2 tsp salt
2 C cooking oil

In a batter bowl with a pour lip, combine eggs and milk. Sift together flour, baking powder and salt. Add egg mixture; beat smooth with mixer. Test mixture to see if it flows easily through a funnel. If too thick, add milk. If too thin, add flour.
In 8" skillet, heat oil to 360 degrees. Cover bottom opening of funnel with your finger and release batter into hot oil, swirling the funnel to make a spiral shape. Fry until golden. Use tongs to turn cake over. Cook 1 minute more. Drain on a paper towel; sprinkle with confectioner's sugar. Makes 5 cakes.

***********************************************************************************Marcia's Adventures in Texas: Dove Creek Cafe in Roanoke for chicken-fried chicken and homemade Blackberry Cobbler!.....oh, and a very good Elvis impersonator who gave a 2 hour concert, including requests from the audience. (He's there twice a month, but you have to have reservations :0)

***A BIG THANK-YOU to my son, Ben, who was sooo helpful in bookmarking and linking all of the recipe swaps that I list for you each week. That has made linking up so much more efficient as I write every day. Ben has been crazy-busy with the new app that he created called YUMMMBOX. It was accepted by Apple this summer and is available on Iphone in the Apple Store. He has been working feverishly to advance his business, and I'm very proud of him for his great ideas and follow-through!***

Next Friday is the drawing for The Southern Heritage Cake Book. Make sure you're signed on as a follower and Like Frugalhomekeeping on Facebook for a chance to win!

Swaps :
-Blessed with Grace
-From Mess Hall to Bistro
-Balancing Beauty and Bedlam
-Permanent Posies
-Hearth and Soul
-All the Small Stuff
-33 Shades of Green
-My Sweet and Savory

Aunt Monica's Fudge

2011-11-29T07:11:00.000-08:00

As I dug the lights and Christmas decorations out of the sea of boxes in our garage, yesterday, I thought of how Christmas is like rearing your children. It's so exciting and fun, but if you do it right, it's also messy and a lot of work. Yes, it was a tedious job of finding each exact box that held the items that I needed. The lights were in a tangle; sadly, some things got chipped in the move; and by the time I was done for the day my sinuses were full of dust and glitter. But last night, when the tree was lit (Saturday, Hubby put it up and the Boyzclub decorated); Christmas music was playing on the radio; the animated angel was fluttering her wings across from the smaller tree in the dining room; and the ceramic Santas seemed to be winking at me every time I looked at them in my kitchen, I knew it was all worth it! Our house had a magical touch of Christmas spirit....but like watching your children grow up, you must enjoy every second because this "magic" doesn't last nearly long enough.

Here's a delicious family fudge recipe that Dana's Aunt Monica used to make. It's rich so you might want to cut it into small pieces.

Aunt Monica's Peanut Butter Fudge

3 C sugar
3/4 C margarine
2/3 C milk
1 C peanut butter
7 oz. marshmallow cream
1 tsp vanilla

Cook sugar, margarine and milk on stove top to softball stage. Remove from heat and stir in peanut butter, marshmallow cream and vanilla. Spoon into greased square pan. Let cool and cut into squares.

****Don't forget to sign on as a follower and Like Frugalhomekeeping on Facebook for a chance to win The Southern Heritage Cakes Cookbook next Friday!!****

Favorite Recipe Swaps:

Tues:
-From Mess Hall to Bistro
-Blessed with Grace
-Permanent Posies
-Hearth and Soul
-All the Small Stuff
-33 Shades of Green
-My Sweet and Savory
-Balancing Bedlam and Beauty

Wed:
-Tales from the Fairy Blogmother
-Dining with Debbie
-King's Court 4
-Raising Homemakers
-We are That Family

An Attempt at Returning to "Organizationville"

2011-11-28T05:48:00.000-08:00

During our recent move from one state to another, my weekly schedule was "cast to the wind". There were no weekly menus; Mountain-o-Laundry Mondays; Tuesday shopping days (with coupons in hand and list of needed items); regular trash-gathering and house-cleaning (although, having our old house on the market was a cleaning blitz that never seemed to end!)
I'm a person who thrives on having a weekly plan. I know that rigid schedules can put a damper on spontaneity, but if you're flexible, I believe it makes a home run much more smoothly. So, as I ran back and forth from one location to the other until we closed on the house, I kept reminding myself that this chaos would not last forever. I'm happy to report that today I will be posting a menu! Hey, it's a start (oh, and I have my first load of laundry in the washer).

-Monday, Nov. 28
Baked Pork Chops
Baked potatoes with cheese and broccoli topping

-Tuesday, Nov. 29
Evening out

-Wednesday, Nov. 30
Homemade Chicken Noodle Soup
Hot rolls

-Thursday, Dec. 1
Crescent Dogs
Chili

-Friday, Dec. 2
Grilled Chicken Salad
Iced tea

-Saturday, Dec. 3
Cocoa Wheats
Toast

Grilled hamburgers
Potatoes and onions
green beans

-Sunday
Spaghetti
garlic crescent rolls
tossed salad

***Make sure that you go on Facebook and Like us to be entered in my cookbook giveaway. Next week I'll be randomly choosing a reader who Likes Frugalhomekeeping on Facebook to win my extra copy of..........The Southern Heritage Cakes Cookbook!!! This is my favorite cake recipe book and you'll have a chance to win it. Be forewarned: I do plan to write something mushy on the inside cover about how great my faithful blog readers are to me. :0) Have a wonderful Monday.

I'm joining these recipe swaps today:
-Make Ahead Meals for Busy Moms
-Frugal Antics of a Harried Homemaker
-Delightfully Dowling
-Beyer Beware
-A Southern Fairytale
-I'm an Organizing Junkie

Chopping, Toasting, Baking.........And What Are You Doing Today??

2011-11-23T14:15:00.000-08:00

The cooking marathon has begun! Today we have finished turkey stuffing balls, sweet potatoes with praline topping (see archives), green bean casserole, two pumpkin pies, one apple pie, a black forest cake (see archives), peanut butter fudge (archives) ......and a partridge in a pear tree. My dishwasher wonders what's going on; I've loaded it three times today and I'm ready to load it again. I'm sure you've had a busy day, too, unless you're one of those wise people who eats at someone's house other than your own, or a restaurant buffet. The down side to these options is that you have no leftovers to eat while you watch football games and Christmas specials on TV.
If you haven't chosen a pie for your Thanksgiving dessert table, yet, here's a great one from my new home state:

Texas Pecan Pie

1 C sugar
1TBSP flour
1/8 tsp salt
4 eggs
1/2 C light corn syrup
1/2 C vegetable oil
1 tsp vanilla
1 C chopped pecans
1 unbaked 9-inch pastry shell

Combine sugar, flour and salt in a mixing bowl. Add eggs, syrup, oil and vanilla; beat at medium speed until blended. Stir in pecans. Pour mixture into pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees; bake 30 minutes or until filling is set. Makes 1 pie.

Wishing God's greatest blessings on you this Thanksgiving.

Ready to Talk Turkey

2011-11-22T20:05:00.000-08:00

Oh my goodness, it was a busy summer and fall around our homestead. If you're one of the folks who check my blog out once in a while, then you probably realize that I've been missing. Some of you might have enjoyed my absence while others just counted it as a little something that was missing from their morning coffee break. This summer, we sold a home and bought another home within a one month span. It was a move that was just amazing, logistically-speaking. While we are now "settled" in the new house, we still have some boxes here and there, garages that are full, pictures that need hung and tile grout that waits to be sealed. These items will all be accomplished in time, but I had to return to the blog; I've missed chatting with you every day. I hope that your summer and fall were filled with great moments. Because, after all, that's what life is made up of.....several great moments.

My new home has a nice kitchen and I'm all set to cook my first Thanksgiving meal in this new place. I'm thawing a 20-pound turkey that I bought at Albertson's. Oldest son, Justin, will be making the green bean casserole, Blake will tackle the stuffing and Ben will make pumpkin pies. I've got to find the roaster (which is tucked away in one of the garages) and get it washed up. Tomorrow will be busy, but I look forward to Thanksgiving all year. I will get my holiday scrapbook of recipes off the shelf, so look for a recipe to show up on here tomorrow. You know that I believe recipes should be shared! Thanks for sharing your time with me every day on this blog. I count my readers when I count my blessings. Happy holidays. ~Marcia

Becky's Poppyseed Chicken

2011-08-04T06:39:00.000-07:00

Here's a delicious recipe for creamy chicken with a buttery crumb topping. I got this from my sister, Becky. She's a darn good teacher who keeps 4th graders in line all day and then comes home to a hungry family, so you know she has some good advice for quick recipes!

Becky's Poppy Seed Chicken

Boil and debone chicken breasts and save the broth. 4 for small pan (8x8) and 8 breasts for large pan(9x12).

Mix together: 1 can cream of chicken soup (2 for large pan); One 8 oz. carton of sour cream (16 oz. for large); and 1/2 C broth (1 C for large).

Add cubed, cooked chicken. Put in casserole dish or baking pan. Sprinkle with 1-2 TBSP poppy seeds.

Topping: Melt 1/2 stick margarine (I like butter) for small pan or 1 stick for large pan. Mix with 1/2 (or 1 whole for large pan) sleeve of crushed Ritz cracker crumbs.

Bake at 350 degrees for 25-30 minutes.

The crumb topping really makes this chicken casserole delicious!

I'll be at these recipe swaps:
-Fingerprints on the Fridge
-Comfy in the Kitchen
-The Shabby Nest
-Designs By Gollum
-Simply Sweet Home

-This Chic Cooks
-Miz Helen's Country Cottage
-Life as Mom
-Prairie Story
-Brambleberry Cottage
-Paisley Passions
-Everyday Tastes
-Feeding Four
-Somewhat Simple

Summertime Recipes

2011-07-28T05:27:00.000-07:00

If you've been checking my blog and wondering about me.....I've been in the backyard watering my plants. It was 111 degrees here yesterday! And I'm only a fair gardener on my best day. Seriously, I've been taking a summer computer break. I've missed chatting with you, though, so I thought I would share some recipes that I've made this summer. Some of the recipes will be ones that are mine and some of the recipes were passed to me. I hope you are having a wonderful summer.....now, I have to get that water hose across the yard before my basil withers.

I took this dish to a church luncheon and had several requests for it. The most time-consuming part of the preparation is baking a pan of cornbread. It is a good recipe for using leftover cornbread (is there such a thing?!) I personally think that leftover cornbread should be toasted in the oven and spread with strawberry preserves.

Cornbread Salad

Two 8 oz. Jiffy Cornbread Mixes
1 can of corn
2 C Miracle Whip (I use Hellman's Mayo and a little sugar)
4 green onions, chopped (I like red onion better)
1 green Bell pepper, chopped
3 tomatoes, chopped
4 boiled eggs, chopped
10 oz. grated mild cheddar cheese

Bake cornbread. Cool. Crumble in a large bowl. Mix corn with salad dressing(or mayo). Mix lightly with crumbs, Toss in pepper, eggs, onions, tomatoes and cheese; stir to coat. Chill.

I'll be at these swaps:

-Fudge Ripple
-From Mess Hall to Bistro
-Blessed with Grace
-Permanent Posies
-All the Small Stuff
-Who is Dr. Laura
-33 Shades of Green

-Make Ahead Meals for Busy Moms
-Frugal Antics of a Harried Homemaker
-Delightfully Dowling
-Beyer Beware
-Orgjunkie
-A Southern Fairytale
-My Sweet and Savory

Guacamole Dip/Tuskegee Cookbook

2011-06-03T07:47:00.000-07:00

My boys have often teased me about loving stories and movies that are inspirational and have a good ending. It's true that some are sappy and overdone, but a really good story that they would call a, "triumph of the human spirit" story (while teasing me) doesn't have to be dramatized, because the details are spectacular on their own.
Such dramatic embellishment is not needed for the history of Booker T. Washington and the Tuskegee Institute in Tuskegee, Alabama. The cookbook for review today involves the story of how Mr. Washington, a young teacher who had been a slave as a child, arrived at the legislatively approved school for blacks in 1881. He would teach and serve as Tuskegee's principal. Mr. Washington, along with Dr. George Washington Carver, a famous scientist and alumnus of the school, both developed plants that would grow in the South's cotton-depleted soil and help feed its hard-working, less-privileged citizens. White and black sharecroppers, alike, were in need of a more nutritious diet. These two great Americans came to the rescue; their innovations in crop development and farming techniques helped change the fortunes of poor southern farmers, and improve the diet of the south as a whole. The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances From Alabama's Renowned Tuskegee Institute by Carolyn Quick Tillery was published in 1997 and its ISBN is 1-55972-325-4. The historic pictures of Tuskegee, the list of famous Americans who were students there and the recipes of Washington and Carver make this a must-have book, especially for those who love southern food (can you say, "Dandelion Salad"?!) and its history. It's a newer book and should be easy to find; I found mine in the Denton used book store (on the square). This interesting cookbook left me wanting to make a to visit Tuskegee, Alabama.

Page 25 Guacamole Dip

4 ripe avocados
1 large tomato
1 tsp garlic powder
1/2 tsp onion powder
1 1/2 TBSP fresh lemon juice
1/8 tsp chili powder
1/2 tsp salt
Mash avocados until smooth. Chop tomatoes and add to avocados. Add remaining ingredients and mix well. Refrigerate until ready to use. 18-24 servings.

***Adventures in Texas: Great farmer's market near Brown Trail Church of Christ in Bedford, Texas. I found the best tomatoes, yet...this season.***

Book I'm Reading: The Kennedy Detail by Gerald Blaine

Custard Pie/ 1968 Osterizer CB

2011-05-27T08:52:00.000-07:00

I remember our Osterizer 8-speed push-button blender. It was a symbol of summer. Dad would get some ice cream, and soon, he and mom would make us three kids some great milkshakes in that blender using Hershey's chocolate syrup (the real stuff, the kind in a brown can) and vanilla ice cream. It was the 60's and few people, if any, had air conditioners in our little town. Our "air conditioning" consisted of screen doors and box fans; it was hot in the middle of summer, but the benefit was that we knew our neighbors ...and the people who walked past our house, because most of our summer was spent on the porch or in the yard. As kids "deprived" of air conditioning, we spent the days running through the sprinkler, collecting frog eggs in the shady wet marsh behind our house and riding bikes with neighbor kids. We didn't know that we missed air conditioning....we had Osterizer milkshakes!!

These days, because everyone is so busy, I am the "library courier" for our family. The last time that I went to pick up my husband's thrillers and my teenage entrepreneur's books about business success, I found a treasure on the free shelf. There it was in mint condition, in pink and turquoise blue with a picture of two now-vintage blenders on the cover...a cookbook from 1968. Spin Cookery Blender Cookbook, published by the John Oster Manufacturing Company in Milwaukee, Wisconsin 532217. This is the same model blender that was used to make our milkshakes in the late 60's. It has 8 speeds that are accessed by push-buttons on the front; I believe ours was avocado green...Mom was a fan of that color and it was very trendy at the time (so was copper and "harvest gold").
At the library, a woman ahead of me had just, " made off like a bandit" with two bags of new paperbacks by very popular authors (I think I saw dollar signs in her eyes as she she shuffled away from the free shelf and out the door with more-than-enough books!). Normally, I might have been disappointed that she was so greedy in spirit, but nothing could dampen my excitement that she evidently didn't cook or collect cookbooks.
As you can imagine, this little cookbook is full of recipes that would need a blender for the preparation. Great recipes for French Pancakes with Orange Butter Sauce and Cheese Blintzes are just an example of the breakfast goodies. There are also lots of sauces, omelette's, cakes and pie fillings. Curious to note that there are no smoothie recipes, I guess that's a part of our cooking and health evolution. Just like smoothies make for a quick snack or breakfast, this book serves up recipes that are quick to make because of the blender. I think you'll enjoy it. Great for summer treats! Our sample recipe is for a pie that is an American tradition and would be delicious for a Memorial Day get-together.

***Book I'm Reading: The Kennedy Detail***

Page 53 Custard Pie

4 eggs
2/3 C sugar
1/2 tsp salt
1/4 tsp nutmeg
1 tsp vanilla
2 C milk, scalded
One 8 " pie shell, unbaked

Heat oven to 350 degrees. Put the eggs, sugar, salt nutmeg and vanilla into OSTERIZER container, cover and process at WHIP until sugar is dissolved and eggs lemon colored. Remove feeder cap and add milk, continue to process until well-blended. Pour into an unbaked pie shell. Bake for about 30 minutes, until a silver knife inserted into the custard comes out clean.
NOTE: My mom made this kind of pie and put a layer of blackberries in the bottom. It's a wonderful addition!

1915 Cookbook/Asparagus Soup & Chocolate Angel Food

2011-05-20T07:44:00.000-07:00

If it was any given Sunday in 1915, you might have been to a place of worship, relaxed with your coffee and the newspaper, and/or spent a slow day reconnecting with family over a special meal. Sounds great, doesn't it? Our old cookbook today is called Fifty-Two Sunday Dinners by Mrs. Elizabeth O. Hiller; published by N.K. Fairbank Publishing.
Even as a child in the 60's and 70's, I enjoyed the slow-paced predictability that Sundays brought. Granted, the Sunday mornings at our house had a quicker pace, with all five of us trying to get ready, and look presentable for church service. My paternal grandparents, however, seemed to have an easier time, with no children to get ready. Their course of action every Sunday morning was to stop by the local grocery store to pick up their newspaper, treats for three expectant grandkids, and do a "candy-drop" at our house on their way to church. It's the little things that are a big deal to kids!
My grandfather, who we lovingly called "Pappy", would leave a treat for us to find every Sunday morning. Early that morning, as he bought his paper at Doak's Market, he would buy three bags of M&M candies; it was always a thrill to find the bags of chocolates on our coffee table. He and Mammam would already be in their pew when we arrived at the church building; Pap liked to get there extra early! Sometimes they would come over after service for lunch, sometimes we went to their house, or out route 7 to visit Mammaw and Pappaw Winland (this visit often included cousins!) It was a day for connecting with family and recharging your spiritual battery. I think this kind of Sunday would benefit us greatly in today's world.
Mrs. Hiller, the author of 52 Sunday Dinners, would agree with me, I believe, that Sunday dinner is a custom that allows families to sit down and bless each others' lives over some chicken or ham. In her book, she gives complete menus for every Sunday in the year. The meal plans are separated by months, with foods that are more festive for holiday seasons, and vegetation that should be at its peak flavor in that particular month. We love asparagus in the spring when it's beautiful in color and a good price, so I'm sharing Mrs. Hiller's recipe for Cream of Asparagus Soup from page 66 for our sample recipe today:

Cream of Asparagus Soup

3 C chicken stock
1 bunch asparagus
2 C cold water
2 slices of onion
4 TBSP butter
2 TBSP flour
1 1/2 C scalded milk
1/2 C hot cream

Process: Wash, scrape and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling, salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve (food processor or blender :). Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot milk and cream, continue stirring. Cook tips in boiling, salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve.

Cook's note: tips on fresh asparagus should be tight and have a bluish tinge.

***Jen, one of my followers, asked for me to share the Watkins Chocolate Angel Food Recipe from a previous Old Cookbook Review. I always like to keep my followers happy, so here you go, Jen!***

Watkins Chocolate Angel Food Cake from 1938

2 C egg whites
1 1/2 C well-sifted granulated sugar
1/4 tsp salt
1/4 C Watkins Cocoa
1 tsp Watkins Cream of Tartar
3/4 C sifted cake flour
1 tsp Watkins Vanilla

Note: For small cake use one half of recipe. Bake in 9-inch ungreased tube cake tin, about 35 minutes, 350 degrees F.

Prepare flour before beating egg whites. Sift flour several times, sift cocoa several times, combine the two, sift three times. Beat egg whites on large platter with flat wire beater (I think this could be updated:) Add salt and cream of tartar; continue beating until egg whites are stiff, but not dry. Fold in sifted sugar, vanilla and then flour. Fold carefully into ungreased angel food tin, bake in moderate oven 50-55 minutes. Remove from oven, invert pan until cake is cold.

***My blogger friend, Kristen@ We are That Family has contact information and a list of needed items for the tornado victims in Joplin, Missouri. Please visit her blog and do what you can to help out!***

My Adventures in Texas: Town square in Denton on Saturday for great antiques and one of the best used book stores, ever!

Ripe Bananas? Make Cake Frosting/Watkins CB Review

2011-05-13T10:21:00.000-07:00

My grandmother, who we referred to as "Mammam", always used Watkins' Pure Vanilla when she baked. She thought that their vanilla was the best, and that pure vanilla was worth the added cost over extract. When I found, recently, that Watkins' vanilla is still available at Target, I was thrilled and bought 4 bottles in one trip! I prefer to buy the smallest bottles because I think it stays fresher as I use it.
While roaming around the flea market at Canton, Texas, weekend before last, I was equally excited about my discovery of this 1938 Watkins' Cookbook. It is a blue, hardback cookbook that sold for $1.50 in the thirties. This example of cooking and advertising history, published by The J.R. Watkins Company of Winona, Minnesota, is worth your search. Fortunately my find is in very good condition. There are full page ads included in the cookbook for Watkins' cocoa, extracts and fruit syrups. For any history enthusiast, the advertisements make the book that much more interesting. The recipes in this cookbook have the expected wartime flavor; money and time-saving dishes all using Watkins' products.
In the thirties, some food items were expensive or in short supply (just like today!) so there are recipes for "One-Egg Cake" or "Two-Egg Cake", as well as, "Lima Bean Loaf" for a meatless meal. It covers a wide range of menu items, but I believe, because of Watkins' fame for baking supplies, the section for baking is the star of this book!
One of the more unusual baking recipes is for a Chocolate Angel Food Cake. I plan to try the recipe for Watkins' Jelly Roll, too. This book gives the history of the company and its sales strategy; good American salesmen selling great American products, including a map locating the 10,000 Watkins' dealers. Above the map it claims to be, "The Largest and Oldest Institution of its Kind in the World".
Our sample recipe today is a great way to use up that ripe banana that always seems to be lying on the kitchen counter.

Page 155 Watkins' Banana Frosting

Pulp of 1 ripe banana
2 C confectioners' sugar
1/3 tsp Watkins' Almond Extract

Sift sugar, slowly add to mashed banana. Blend to smooth paste. Add flavoring. (I think this would be great on a chocolate Texas Sheet Cake and then drizzle with chocolate!)

LATEST ADVENTURE IN TEXAS: SOUTHLAKE FOR JAPAN FUNDRAISER LAST WEEKEND (great bands, fantastic taco bowls, all-around-fun-time!!)

Old Style Green Beans and New Potatoes/Man's Recipes

2011-05-06T08:44:00.000-07:00

Being the mother of three sons, I particularly enjoyed this , well, it's not technically a "cookbook", but rather, a recollection of one man's memories, both good and bad, of the food and kitchens of his lifetime. Supper Time: Recollections and Recipes by Leon Hale, a Houston Chronicle columnist, is a treat. I smiled, laughed, got teary-eyed, and then copied-down some great recipes; it accomplishes everything that a successful book full of food chat should do. Mr. Hale has written ten books and four column collections, so he knows how to spin a tale that intrigues the reader.
Hale begins the book with food creations that he came up with in a one bedroom apartment, living in the new world of bachelorhood at 60, after a divorce. He pulls no punches as he describes his trips to the grocery stores in the wee hours of the morning (because he couldn't sleep). He talks about well-meaning friends and compassionate ladies in his apartment building who gave him cookbooks, and goes on to explain how useless the books were because, for example, a recipe would call for boiling a chicken first and then on with the next step. He needed a book that told him, in detail....how to boil a chicken!
He tried cooking one new food item at a time; his "Vienna sausage period" was followed by several months of chicken pot pies for every meal, sometimes twice-a-day. At one point, he craved cooked vegetables, and so, invented "The Soupwich" consisting of vegetables he had on hand, cooked into a type of stew and poured over a thick slice of wheat bread. His was a method of cooking by trial and error- out of necessity. It reminded me of talking on the phone with my middle son who's in grad school, and his thrill at discovering frozen skillet meals and vegetables in steamer bags...I think these items make up the bulk of his grocery shopping purchase.
The more tender parts of this delightful read are about the author's food recollections from a boyhood during the Depression; a move to his grandma's farm; carrying school lunches (and fried pies) in a syrup bucket; his army days in mess halls and Italy (and dreams of Mom's cooking); college cafeteria food in College Station, Texas and his his mother-in-law's and grandmother-in-law's kitchens and dining rooms.
This book, published in 1999, is not filled with recipes, but the ones he gives, relate to the people in his past that were precious to him. The recipes are all easy to fix with ingredients that are available in any grocery store. I really thought this one was worth the time. I would like to read some of his other ten books! If you want to look for it, the ISBN is 0-9657468-3-6

Green Beans and New Potatoes page 125

1 pound string beans or Kentucky Wonders
6 or 8 new potatoes
1 piece salt pork, 2-3 inches square
1 large pot, filled three-quarters full with water
3 or 4 whole black peppercorns

Peel the potatoes.
Cut off the stems of beans, pop in half, stringing them if necessary.
Score the salt pork in several places with a sharp knife. Place the pork and potatoes in the pot.
Bring the water to a rolling boil and add the beans. Reduce the heat to a simmer and partially cover.
Cook the beans like this until they are thoroughly done and the potatoes are tender (half hour or so). At this point, some people will heat a scant TBSP bacon grease in a skillet until it's sizzling, then add the cooked beans and potatoes, tossing them lightly in the grease for a few seconds until they are shiny. Then add salt and pepper if needed, and serve.

***Happy Mother's Day to my own great mom and all the rest of the hard-working, wonderful moms out there***

Mayberry CB Review/Strawberry Pie

2011-04-28T19:58:00.000-07:00

My Husband took me for another Texas adventure last night; we ate at Prairie House in Roanoke. What a historic town with a great knack for preserving historic buildings and promoting local businesses! With several locally-owned eateries, they are proud to call themselves a, "restaurant capitol". Having grown up in a small town, I have a warm, fuzzy feeling when I drive through Roanoke. There are little cottages, older stick-built homes and even a couple of Victorian "painted ladies". On Oak Street, there's a line of quaint restaurants and a book store/coffee shop. You can try to get into Babe's (there are often people waiting) if you want to eat fried chicken and watch the wait staff line-dance. On down the street, there's a variety of cowboy grub and authentic Mexican fare, too. What made me especially curious about Prairie House was the rustic look of the building and the name of the restaurant. I had to go in to see if Marshall Dillon or any of the Ingalls family were sitting at a table! It was unique and rustic inside, as well. The food was so good that midway through the meal, I looked across the table at my sweetie and said, "I am just in hog heaven!" I had smoked meat BBQ, homemade onion rings, cole slaw and a mason jar of brewed iced tea. Oh....and jalapeno corn muffins! Ronoake reminds me of a TV town called Mayberry and my favorite small town...Paden City. All of this is leading up to my book for review today; Aunt Bee's Mayberry Cookbook.
If ever there was a famous small town in the collective memory of baby boomers, it is Mayberry. And if ever there was an iconic cook it is Aunt Bee...you know, Bee Taylor, Sheriff Andy's auntie who toted him homemade food in a basket, just for lunch! Barnie, the deputy, always waited for that fried chicken and apple pie to show up at the jailhouse. I loved that show and still do! If you enjoyed it, you might want to look for this wire-bound cookbook from 1991. Ken Beck and Jim Clarck put it together with the editing done by Julia M. Pitkin. The publisher was Rutledge Hill Press from Nashville, Tennessee and its ISBN is 1-55853-098-3. I like the fact that a cookbook is dedicated to the memory of Frances Bavier (the actress who played Aunt Bee). I didn't buy my copy there, but I saw this cookbook being sold in gift shops when we visited the town that the TV show was based on. That famous little place is the town where Andy Griffith grew up-Mount Airy, N.C. If you loved the show, it's fun to visit Mount Airy.
This book is really full of good down-home recipes that you would typically find in a community or church group's cookbook, but it has names of characters from the show attached to the recipes. There's Barney's Salt and Pepper Steak; Goober's Secret Spaghetti Sauce and Opie's Oreo Ice Cream. Tidbits about the show, pictures of scenes from the show and character bios of Mayberry's well-known citizens are included. It's a fun read, especially if you're a fan! Here's a sample recipe from page 198:

***Cookbook hunter's alert: I saw 2 copies of this book at Antiques Mall in Keller, TX this past weekend. One copy was $10.00 and the other was $6.50!***

Mayberry Strawberry Pie
(Mary Ellis-Albuquerque, N.M.)

2 pints fresh strawberries, washed and hulled
1 C sugar
4 TBSP flour
1 C water
1 9-inch baked pie shell
whipping cream

In a saucepan, mash about 5 or 6 ripe strawberries, and combine with the sugar, flour and water. Cook until thick and refrigerate until cold.
Just before serving, place the strawberries in the pie shell, reserving a few for garnish. Pour the glaze over the berries. Cover with whipped cream and garnish with reserved berries. Slice and serve. Serves 6-8.

Leftover Eggs? Egg Salad-4 Ways

2011-04-25T09:22:00.001-07:00

If you had an "eggs-travagant" Easter and still have boiled eggs in the fridge, don't fear! Here are 4 different ways to make a delicious sandwich spread from your boiled eggs. We always called it "egg salad" at our house, but it is good on a bed of lettuce or spread on bread or crackers. My favorite version always includes hot sauce...ditto for deviled eggs. Happy Springtime!
~Marcia

Egg Salad #1
3 C chopped hard-boiled eggs
1 C minced celery
1/2 C minced stuffed olives
pinch of salt
dash of pepper
1/4 C mayonnaise (I like a little more)
Blend and chill.

Egg Salad #2
Blend 6 hard-cooked egg yolks with 2 TBSP melted butter or margarine.
1 TBSP French dressing
1/4 tsp prepared mustard
1 tsp Worcestershire sauce
pinch of salt

Egg Salad #3
Mince 6 hard-cooked egg whites (from #2 above) . Blend with 2 TBSP pickle relish , 2 TBSP minced green pepper, 1/4 C mayonnaise and a pinch of salt. Chill.

Egg Salad #4
4 hard-cooked eggs, chopped
3/4 C chopped celery
1/2 tsp mustard
1/4 tsp salt
1/4 tsp Tabasco hot sauce (I like a little more!)
1/2 C mayonnaise
Mix and chill.

My humble opinion: Unless you have your grandma's homemade recipe for mayonnaise, buy Hellmans' original mayonnaise. It is the best one on the shelf! If you're going to the trouble of making fresh chicken, pimento, egg or any other salad, why on earth would you skimp on the mayonnaise? I'm a bargain hunter at heart, but I'm particular when it comes to a crucial element in the recipe. For fresh salads and spreads, mayonnaise is crucial (those of you on special diets for health reasons can totally ignore me! Pay attention to your Dr.'s advice :)

***Special thoughts and prayers go out to our son, Blake, who's in the midst of final tests and presentations this week and next***

Old Home Remedies, Receipts and Wives' Tales in a Cookbook

2011-04-15T07:16:00.000-07:00

***Our thoughts and prayers go out to the people of North Carolina as they recover from the horrific damage done by the tornadoes this weekend***

Old Cookbook Review: Seems Like I Done it This-a-Way by Cleo Stiles Bryan

Sometimes I slog through cookbooks at a painstakingly slow pace, dreading the review that I have yet to write. Other times, the reading is a joy and the review seems to write itself! This is one of those fortunate weeks; this book goes on my favorites list! I got it in a thrift store in Oklahoma for $1.00....and it's worth every penny.
If you aren't sure that you would like some home remedies for croup, warts, a black eye (or how to get rid of a kidney infection!) mixed in with old family receipts (recipes) , retired Extension Home Economist, Cleo Stiles Bryan will make you a believer. Her unusual cookbook is called Seems Like I Done It This-A-Way. She came up with the title because her mamma, Mary Elizabeth Reed Stiles (who was all of 5 ft. 1 and 89 pounds!) reared 11 children and would reply this way when they asked for advice. A picture of "Mamma" is, of course, included in the back cover. I love writers who give credit where credit is due.
The author worked with homemakers and youth throughout counties of Oklahoma for 35 years as an Extension Home Economist. Her experience included world travels, as she also served as National President of the Extension Home Economists. In 1974, the U.S. Department of Agriculture selected her as one of 9 extension workers in the U.S. to receive the Superior Service Award. Not bad for one of 11 children born on a wheat and cotton farm 7 miles southwest of Snider, Oklahoma! If any of you have stories to share about this exceptional woman, please leave them in my comments. She spoke all over Oklahoma, the U.S. and in other countries, so I'll bet that some of you know about her. Please share!
When it comes to writing, Cleo Bryan is practical in her style. There are no pictures, just recipes, planting tips for your garden, remedies for sickness and potions to make for housekeeping and laundry. There are old receipts that she collected for years from friends she met through her work. Many of these recipes are written just as the person gave them (orally) and lend a special flavor to this delightful cookbook.
My signed copy of this book is the 2nd edition, printed in1980; the first edition was in 1976 (I would love to have it and will have to start searching this summer), and within the book, ladies are sharing 100- year-old recipes for gingerbread and plum puddings, etc. from their grandmothers. In fact, Ms. Cleo gives us her mamma's recipe for Poor Man's Pie in the pie section and tells us how her sister,Rea, fixes ham, in the meat section of the book.
If you like the feeling, as you read a cookbook, that your mom, grandma and sisters are at a table swapping advice and recipes with you...this is your book. The book doesn't give an ISBN, but an address for information on ordering the cookbook. If this is outdated, you might be able to get a copy through the Oklahoma Extension Agency. This address given in the back of my book is: Box 749, Tahlequah, OK 74464.

Our sample recipe is from page 217:

Old Fashioned Gingersnaps
Willie Mae Street, Memphis, Tenn.

2 1/4 C flour
1 tsp ginger
2 tsp soda
1/2 tsp cinnamon
1/3 C shortening
3/4 C sugar
1 egg, well-beaten
1/2 C molasses

Sift flour, measure, add cinnamon and ginger. Sift again. Cream shortening, add sugar gradually and beat until light. Add beaten egg and molasses. Dissolve soda in 2 tsp of hot water and add to the creamed mixture. Chill. Roll out on a lightly-floured board to 1/8 inch thickness, and cut with a round cookie cutter or gingerbread man-shaped cutter. Place on a greased baking sheet. Bake in a 350 degree oven for 10-12 minutes. For a crackled surface, brush each cookie with water before baking. Makes about 6 dozen 2-inch cookies.

***Taste of Home Cooking School will be in Lawton, OK on May 10. Tickets are $12.00***

Quiche Lorraine and Julia's Wisdom!

2011-04-08T06:38:00.000-07:00

There are times in the kitchen when I pray for wisdom......usually when a sauce looks too watery, or something in the oven is not, "rising to the occasion"! I'm not professionally-trained in cooking, I'm just a trial-and-error home cook trying to make everyone at my table happy. Sometimes my trials are, "trials by fire".... or dehydration. I must admit that learning to prepare large pieces of meat was tricky for me when I first began cooking. I have burnt or dried-out my share of roasts! That said, one of the little cookbooks in my collection is from a professional chef who took the time to jot down bits of cooking wisdom in a loose-leaf kitchen reference guide to remind herself of her trials in the kitchen, and what she did to remedy the situation. If you've ever had a cheese sauce turn out less-than-perfect, you know that cooking tips from Julie Child in a book form would be an invaluable addition to your cookbook shelf.
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a lifetime of Cooking was published by Alfred A. Knopf in 2000 and its ISBN is 0-375-41151-8. The web address for the publisher is www.aaknopf.com. Good luck in finding this one, it is more recent than many of the old cookbooks that I review, so you might have an easier search. In the acknowledgments, Mrs. Child calls this book her, 'happy collaboration of forty years of cookery with colleagues and friends'. She goes on to say that the idea for the book came after Geoffrey Drummond produced a 2-hour PBS special called Julia's Kitchen Wisdom that featured film snippets of her earlier shows on public television.
I'm so happy that Mr. Drummond's idea was transformed into book form. It is not a large cook book, but is concise and full of cooking basics. There is color blocking, which makes it easier to read, as any quick reference book should be!
Julia covers a wide array of food items, but keeps it basic: stocks, soups, sauces, salads,vegetables, meats,eggs,bread and dessert. She does include variations for each basic recipe. And, in true Julia-fashion, she gives us helpful information, all along the way (I needed this back in the days when I was turning pot roast into shoe leather!) Today I will give a sample recipe included on page 93.

Quiche Lorraine
for a 9-inch quiche, serving 6

6 strips of crisply-cooked bacon
A partially-baked 9-inch tart (pie) shell
3 large eggs
About 1 C cream
Salt, freshly-ground pepper, and nutmeg

Preheat oven to 375 degrees. Break bacon into pieces and strew in shell. Blend the eggs with enough cream to make 1 1/2 C of custard, and blend in seasonings to taste. Pour into shell to within 1/8 inch of rim. Bake 30-35 minutes, or until puffed and browned. Unmold onto a round platter and serve warm or at room temperature.

Note from Julia: Quiche Proportions
Any quiche can be made with either heavy or light cream or with milk. The proportions always are 1 egg in a measuring cup plus milk or cream to the 1/2 C level; 2 eggs and milk or cream to the 1 C level; 3 eggs and milk or cream to the 1 1/2 C level; and so forth.

***Old Cookbook Review-Every Friday!***

Colonial Cookbook

2011-04-01T07:49:00.000-07:00

When the show, Survivor, was in its first season on television, my son, Justin, was a fan. The premise of the show is that people who are unfamiliar with some far-off, exotic location are dropped off there and must adapt to their surroundings and learn how to survive. Food, is of course, of utmost importance to the contestants: what to eat; which items are edible; and how to get enough to have energy for the tasks. While reading our cookbook for review today, I saw a great parallel. The first people to settle in America from England were "survivors"! Yes, they had many concerns and tasks to accomplish, but much of their time and energy revolved around food: what to eat (and plant, successfully); which native items were edible; and how to get enough food to have energy to work and fight illness. They were blessed with knowledgeable help; Native Americans gave them information and assistance.These "survivors" became known as Colonists. Their diet ended up being a blend of flavors brought from their mother country and delicious new tastes, provided by friends from their newly- adopted home.

The Old Farmer's Almanac Colonial Cookbook from Yankee Books (Dublin, New Hampshire) is a 1982 reprint of an almanac first published in 1792. The reprint, by Yankee, is seven wonderful chapters from that 1700's almanac of authentic Colonial foods, "adapted for preparation in the modern American kitchen." The ISBN is 0-89909-008-7. Their address given in 1982 is: Yankee Books, Box C3CC, Depot Square, Peterborough, NH 03458. Other books they've published that you might be interested in: The Old Farmer's Almanac Heritage Cookbook; Yankee Church Supper Cookbook; and The Innkeepers Cookbook.

I've given as much information as I have on this book to help you hunt it down, because I thoroughly enjoyed reading it. The authentic Colonial foods are a history lesson in themselves. There are several recipes that require cornmeal, pumpkins and beans. Seafood is also a popular ingredient. The recipes reflect the fact that foods had to be cooked outside or at a hearth and had to be easily kept. Food was precious and nothing went to waste (lots of chowders, soups and porridge). Breads were made with "emptyin's", a type of sourdough starter that they kept in a crock pitcher, or Thirds Brown Bread which was made with liquid hop yeast (hop-flavored malt extract, yeast, potatoes and sugar mixture). They ate Whitpot, a hot cereal (cornmeal) cooked and dotted with butter. They made their own soda crackers with soured milk. If you like cornmeal, you're in luck! There's Spoon Bread, Hasty Pudding, Johnny Cake, Crackling Bread....the dinner rolls even have cornmeal and oats in them! These were hearty, money-saving foods for the Colonists, and great whole grain recipes for today's diet. I especially like the recipes called, "Hardscrabble Oatmeal Pancakes" and "Snow Griddle Cakes" (which use snow as the leaven!)

The cooking method known as "Bean-Hole" is the earliest "Crock Pot cooking". They put dry beans in a pot, covered with water and boiled it over the fire for 5 minutes. The pork and other seasonings were added and the cast iron lid fitted tightly on top of the pot. In dry ground, they set the pot in a hole dug 2 feet deep by 2 feet wide in which a hardwood fire had been built earlier. The fire had been burned down to coals. Some coals were dug out to place the bean pot, and then used to cover the top of the pot. The pot was left in the hole all day. If you want to do this with your kids when you go camping this summer, the whole recipe is in this great cookbook.

As I've mentioned, the Colonists also brought favorites from their original country with them, so the book has recipes for: Bubble and Squeak; English Meat Pie; Mincemeat; Roast Suckling Pig and Roast Goose. In New England-style there are recipes for Boston Brown Bread; Sally Lunn; Harvard Beets; Original Plymouth Succotash and Brunswick Stew. The menu for the authentic foods for a traditional Thanksgiving feast is included.

I hope you will enjoy this book as much as I enjoyed reviewing it. I happened upon my copy when a young chef in New Martinsville, WV decided to sell some of his cookbook collection in his yard sale...silly boy!

Here's our sample recipe for today:

Hasty Pudding

1/2 C yellow cornmeal
1 C cold water
1/2 tsp salt
2 C boiling water

Mix cornmeal to cold water. Add with salt to boiling water. Reduce heat and cook 10-15 minutes, stirring frequently. Serve with cream and maple sugar, brown sugar, honey or molasses. Chill unused mush, slice, dust slices with flour, and brown in butter or bacon drippings. Serve with syrup.

Boone Tavern Cookbook from 1950's

2011-03-25T13:30:00.000-07:00

What do you do if you're the manager of a very popular southern inn and people love the food you serve, and are constantly asking for recipes? You publish a cookbook with the recipes in it, of course! I'm referring to Richard T. Hougen, manager of the Boone Tavern at Berea College, Kentucky. The book, Look No Further, was published in 1951, with reprints in 1953 and 1955. It's a hard covered book that sold for $2.95 in 1955 (my copy). It was printed and bound by The Parthenon Press at Nashville, Tennessee. There are a couple of unique things about this particular cookbook: Mr. Hougen included only "specialties of the house", and the entire book is printed in large print so you can see it clearly on the kitchen counter when you have both hands busy cooking-genius!
It is easy to see that the author truly loves cooking, whether for friends, family, patrons, or all three. Although probably half of the recipes are ones that I wouldn't prepare for my family, I'm sure that this cookbook has great recipes...some just don't suit our tastes. The recipes that look appealing include southern dishes and ways to prepare fresh fish. Since the author is French, he seems to have a love for sauces. If you like sauces: Caper Gravy, Mushroom Sauce, Lemon Clove Sauce, or Mint Sauce, for example, this might be a wonderful search item for you. Today I'm sharing Mr. Hougen's recipe from page 138 for pork chops:

Pork Chops, Some Tricky Way

4 lean pork chops
1/2 C tomato paste
1/2 C Parmesan cheese
1 C bread crumbs
2 C chicken stock
3/4 C mushrooms

1. Trim chops and brush over to coat with tomato paste.
2 Mix cheese with bread crumbs.
3. Pat the bread crumbs onto the chops.
4. Pan fry the chops in the skillet to brown on both sides.
5. Place the chops in a covered casserole and add a small amount of water to prevent them from sticking to the dish. Bake for 1 hour at 350 degrees.
6. Serve with a sauce, made by thickening 2 C chicken stock with 2 1/2 TBSP flour which has been smoothed to a paste with some of the cold stock. Cook for 5 minutes. Add 3/4 C of cut mushrooms to the finished sauce.

****JOIN ME FRIDAY FOR MY "OLD COOKBOOK REVIEW****

Microwave Brownie Mix: 5 Variations/1 Mix

2011-03-21T08:22:00.000-07:00

As promised, I 'm sharing a recipe this week that I found in my box of old clippings. This sounds so practical for Spring and Summer baked treats without the fuss and extra heat in the house from using your oven. There is a master mix for the basic brownie and then the instructions for making the variations will follow :)

(***Please join me Friday for my Old Cookbook Review***)

Norma Schonwetter writes, "There's no need for buying packaged brownie mix with this short-cut technique to preparing brownies at a moment's notice." She's a food column writer (very old newspaper clipping-no idea which area of the country) who says she got this recipe while attending a food media conference. Here you go:

Microwave Brownie Mix

3 C sugar
2 C flour
2 C unsweetened cocoa
1 1/2 tsp baking powder

Combine all ingredients in a large reclosable plastic bag; seal. Shake until ingredients are thoroughly combined. Store mix in plastic bag or tightly-covered container. Shake or mix well before using. Makes 7 cups.

Microwave Brownies

2 C Microwave Brownie Mix (above)
2 eggs
1/2 C mayonnaise
Non-stick spray

In medium bowl combine mix, eggs and mayonnaise, stir until well-blended. Spray a microproof 10 x 6 inch baking dish with non-stick spray. Spread batter evenly in dish. Microwave on Medium (50 %) for 6 minutes, turning dish once. Turn dish; microwave on High 3 minutes or until surface is firm to touch. Cool. Cut in squares. Makes 18 brownies.

-Rocky Road Brownies:

Prepare brownie batter, adding 1/2 C chopped walnuts, spread in prepared dish.Microwave on Medium (50%) 6 minutes, rotating dish once. Remove from microwave. Sprinkle 1/2 C chocolate chips over top, then 1 C mini marshmallows. Microwave on High 4 minutes. With knife, swirl top to marbelize. Cool.

-Peanut Butter Streusel Brownies:

Prepare brownie batter; spread in prepared dish. In medium bowl mix 1/2 C quick oats, 1/2 C confectioners' sugar and 1/2 C chunky peanut butter until crumbly. Sprinkle over batter. Microwave at Medium (50 %) 6 minutes, rotating dish once. Turn dish; microwave on High 4 minutes. Cool.

-German Chocolate Brownies:

Prepare brownies as directed; cool. In microproof medium bowl or 1-qt. casserole, combine 20 caramels, 1 C flaked coconut, 1/2 C chopped pecans, 2 TBSP margarine and 2 TBSP milk. Microwave on High 2 minutes; stir. Microwave 2 minutes longer; stir to melt caramels. Spread over cooled brownies.

-Raspberry Liqueur Brownies:

Prepare brownies as directed; cool. In microproof medium bowl or 1 qt. casserole, microwave 1/4 C margarine 20 seconds on High or until softened. Mix in 1 3/4 C confectioners' sugar and 1
2 1/2 TBSP raspberry liqueur; beat until smooth and creamy. If desired, add a few drops of red food coloring. Spread over cooled brownies. Refrigerate to set topping before cutting into squares.

~Recipes tested in 625-700 watt microwave; adjust times according to the wattage of your microwave~

***Book I'm Reading: Rhett Butler's People by Donald McCaig***

Menu Plan : Mar. 21- Mar. 26

2011-03-21T07:10:00.000-07:00

We had a nice "Spring Break" with all three sons. The oldest son worked until Wednesday, but was off for the rest of the week. Our Middle son, Blake, was in from Tulsa, and Ben, the youngest, was very excited to have both of them home. Hubby took a couple of days off near the end of the week and that, also, was a rare treat! We enjoyed the warm weather, watching movies, grilling out and looking for the "Super Moon" in the sky on Saturday evening. The guys went out for a fun evening of "brothers only" activity that included dinner at Buffalo Wild Wings and old Star Trek movies at Justin's apartment, while hubby and I went out for a date night. The rest of the week was pretty much time spent as a family. When life is so busy and we are all in our separate locales, I remember times like these.

Here's what we're eating this week:

Mon., Mar. 21
Lasagna
Brussels Sprouts
Rolls

Tues., Mar. 22 ( Happy Birthday, Julie Ruth!!)
Grilled Chicken Soft Tacos
Jello with fruit

Wed., Mar. 23
Pancakes with blueberries
Sausage

Thurs., Mar. 24
Fish
Coleslaw

Fri., Mar. 25
Homemade pizza

Sat., Mar. 26
eggs, fried potatoes
bacon, biscuits

grilled chicken salad

****Join me this week for an easy microwave brownie mix that I found in my old clippings box!****

Book I'm Reading: Rhett Butler's People by Donald McCaig (very good so far!)

I'll be at these swaps today:
-Orgjunkie

Irish Breads and Baking Cookbook

2011-03-14T06:52:00.000-07:00

I realize that it's unusual for me to post my Old Cookbook Review on Monday, but I had a lousy computer day on Friday. So I'm glad this is Monday and I'm on a different computer. Get your cup of tea or coffee ready 'cause this book is a goody! and just in time for St. Patrick's Day baking.

When our friends, Julie and George, traveled to Ireland a few years ago, Julie made it her mission to hunt for an authentic Irish cookbook (written by a native) for me, and this book has been special to me, ever since. In her usual "Julie style", she wrote the story of where she found it, in the inside cover...yes, she knows me well. I appreciate all the back stories!

This wonderful baking book was bought in a gift shop/cafe' at Eilwee Caves. She notes that she searched for a hardback cookbook, but they were all written by folks who were not from Ireland. I'm happy that she settled for this paperback cookbook written by Georgina Campbell. The Best of Irish Breads and Baking: Traditional, Contemporary & Festive is full of great baking recipes for every occasion. Georgina Campbell is a well-known food writer and specialist on Irish foods. The beautiful food photography is done by Rai Uhlemann.

The only negative comment that I have on this cookbook is that it provides European, metric and US measurements for each item, which can get tedious when you're reading the recipe as you cook. For those of you reading my blog from spots around the world (at last count on my analytics, I had readers in over 15 other countries and remote areas) the additional measurements are most-likely a benefit. For this reason, I'll include them in our sample recipe today.

As I've said, what a baking book this is! Some of the many super recipes are for scones, tea breads, biscuits (cookies), pies, cakes, crumbles and even dumplings. But the absolute star of the book is breads. There's a recipe for culturing your own buttermilk, because it is crucial to the traditional soda breads in the book. You use skimmed milk, boiling water, yeast and sugar for this process. How interesting...imagine not having to run to the store just to get buttermilk for a recipe (I've done this...ditto for powdered sugar!)

As with any cookbook, the fact that the author provides us with stories about the history of each recipe makes it a must-read for me. Georgina gives details about the historic castles and the folks who are managing them today, with credit to the cooks/chefs who make the foods for these establishments. Many of the family-owned castles became too expensive to maintain as individual homes, and so are now used (at least partially) to educate and delight travelers with tours and delicious Irish cuisine.

Ms. Campbell is also good to provide the reader with information about the traditional festivals and holidays of Ireland, and which foods are served for each. This was my favorite part of the book. I learned that Shrove Tuesday (the day before Ash Wednesday) originated as a practical way to use up non-Lenten foods before Lent began. Because pancakes were served, another tradition was to have the eldest unmarried daughter toss the first pancake. The traditional tale went like this: If she made a neat toss, she would have her pick of the young men, but if the toss was crooked, she would not marry in the coming year! (Hold that spatula steady, girl! :)

This is such a wee blessin' of a cookbook that you'll be wantin' it for your shelf :) I'll give you as much information as I can to help you hunt for a copy. It was first published by Wolfhound Press in Dublin in 1996. Mine is a reprint by EPICURE Press from 2004, also in Dublin. The book's ISBN is 1-903164-15-X. The address given for EPICURE Press is: P.O. Box 6173, Dublin 13. You may still be able to order a copy. Other titles by Ms. Campbell include: Irish Country House Cooking (on my wish list!); The Blue Book Recipe Collection and Meals for All Seasons; The Best of Contemporary Irish Cooking. Good luck!

Sample recipe is from page 38:

*Yogurt Loaf*
(From Co. Antrim where Elizabeth Hegarty treats guests to an afternoon tea in the drawing room of Greenhill House on the family farm. She uses the yogurt carton to measure with, making this a fast bread to fix!)

1 carton Hazelnut yogurt (you might have to settle for another flavor-I've never seen this flavor)
1 carton vegetable oil
2 cartons granulated sugar
3 cartons self-rising flour
3 eggs

Preheat a moderate oven, 350 degrees F/180 degrees C/gas 4. Grease and line two 1 lb./450 g loaf tins. Pour the yogurt, oil and sugar into a bowl and beat for a short time to blend. Add the flour and eggs and beat for a minute or until thoroughly mixed. Pour into the prepared tins and bake for about 30 minutes, until golden brown and springy to the touch. Turn out and cool on a wire rack. Serve sliced and buttered for tea.

Prayer for People Affected by Earthquake Today

2011-03-11T07:10:00.001-08:00

Our thoughts and prayers go out today to the people of Japan, the Pacific Islands and the coastal states of western U.S. (California, Washington and Oregon). The 8.9 earthquake in Japan and the aftermath of tsunami waves are causing massive death and destruction, especially in Japan.
P.S. Since I wrote this early today (I had computer issues and am posting late) Japan suffered, yet another, milder earthquake , along with many aftershocks. Please remember these folks; they've had an unbelievable day of historical proportions.

Because of circumstances beyond my control, my Old Cookbook Review will be featured on Monday of next week. The book that I reviewed is a favorite: Georgina Campbell's Irish Bread Book. Please have a cup of tea with me Monday morning as we chat about this authentic Irish treasure for baking. Have a peaceful evening. God bless.

Healthier Dip

2011-03-08T09:15:00.000-08:00

I have been on the lookout for a healthier dip to serve with chips or a vegetable tray. We really like my version of ranch dip (check my archives for that one), but I saw a container of dip made with yogurt at Walmart and decided to search my obsessively-huge files of recipe clippings. Never fear...there it was, a clipping from some magazine from years ago. Hope all the ingredients are still available in stores!

Healthier Dip
2 C yogurt (plain, lowfat)
1 pkg. (10 oz.) frozen spinach, thawed, drained and squeezed
1/3 C minced onion (think I'll use green onions)
1 envelope Lipton Vegetable Recipe Soup Mix
raw vegetables or chips

Combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Place in middle of chips or raw vegetables for dipping.

Menu for March 7- March 13

2011-03-07T07:26:00.000-08:00

What a great weekend! Hubby and I got to see all three sons, I got to "cook big" for them, and we just spent time as a family. On Saturday evening we stretched out in the living room, after a ham dinner, and caught up on American Idol. The opinions on musical talent (as well as movies, political policies and almost anything else you can think of-are varied at our house!) We all agree that the panel of Idol judges are too soft in their comments this year......Oh, Simon, please come baaaaacckkk! I found myself sitting and imagining what Simon would have said to some of the participants after they had a performance that was lacking.
Oh, well, it's Monday and time to jot down my menu on a wipe-off board on my fridge, and share it with you. Always make a menu for the week; it will save you time and money (less trips to the store, saving you precious gasoline, as well).

Monday, Mar. 7
Chicken and noodles
green beans
fruit

Tues., Mar. 8
Swiss Steak (peppers, onions, tomatoes)
Rice

Wed., Mar. 9
Vegetable Barley Soup
Grilled Two Cheese Sandwiches

Thurs., Mar. 10
Chili with crackers
Jello

Fri., Mar.11
Chicken Casserole
Salad
Iced tea

Sat., Mar.12
Scrambled Egg/Bacon on Bagel Thins
Fruit

Lasagna
Hot rolls
salad

Sun., Mar. 13
Leftover Lasagna

I'll be joining:
Orgjunkie.com
Momscrazycookin

Abe Lincoln's Favorite White Cake

2011-03-01T08:06:00.001-08:00

Last night, I was quickly looking through some old recipes that I bought out of an estate auction in the early 80's in the Ohio River Valley Area (WV, KY, Va and Ohio). This folded piece of very fragile letterhead stationary caught my attention. It appears to be the stationary of maybe a publication. The top is printed in a beautiful old font and declares: Country Gentleman; Service Department; Independence Square, Philadelphia, Pennsylvania. (Readers: If you can provide further information about the history of "Country Gentleman" please leave it in my comments box so we can all benefit. It would be interesting to me!)

Abraham Lincoln's Favorite White Cake

Long, long ago, a certain little French caterer in Lexington, Kentucky, made a wonderful white cake in honor of his countryman, Lafayette, who was to pay a visit to the city. The cake was beautifully decorated with flags made of colored sugar, and with marvelous icing, but the cake itself contained only the whites of eggs, and when cut was snow white. Thereupon, every cake baker in the Blue-Grass region immediately began making white cakes; and the recipe for the most famous of all was originated in the household of the ancestors of Mary Todd, who many years afterward, made it for Abraham Lincoln. Later, when she became his wife, he declared this white cake was the best in Kentucky. Here is Mary Todd's recipe with modern baking powder included:

1 Cupful of butter
2 Cupfuls of sugar
1 Cupful of milk
3 Cupfuls of flour
3 Teaspoonsful of baking powder
Whites of 6 eggs
1 Teaspoonful of vanilla or other flavoring, as preferred
1 Cupful of chopped, blanched almonds

Cream the butter well, add the sugar and cream again, sift flour and baking powder together, add to butter and sugar, alternately with the milk. Then stir in the chopped nutmeats and beat well, finally fold in the stiffly-beaten whites of the eggs, pour into a well-greased, paper-lined pan and bake one hour in a moderate oven. Ice with boiled icing to which you have added half a cupful of candied pineapple and cherries cut in very small pieces.

Personal note: Many years ago, Hubby took me on a trip through Virginia (I was missing my sister, Becky, who lived in Manasses at the time). One of our side trips was to tour a plantation owned by some distant ancestors of Mary Todd (and the Lees). Shirley Plantation is known for its beautiful, suspended staircase. It is a fond memory of one of our summer trips that we took as a young couple, all because "Nana and Pappy" were willing to keep two little boys for a week. God bless grandparents!

Menu for Feb. 28 - Mar. 6

2011-02-28T07:15:00.000-08:00

Oh, I can just feel Spring coming! As I sit here working on my menu plan for the week, I can see Daffodils in my neighbor's yard (out my window), and a Morning Dove, searching for a good place to build her nest, just perched on my balcony. It's exciting to think that warmer weather and budding trees and flowers are in our future. God is truly good to us.

It's hard to believe that today is the final day of February. How will March "come in" tomorrow; like a lion or lamb? Just another one of those wonderful surprises of the coming Springtime. Today I'm posting my menu plan for the first week of unpredictable March. I hope that you are making a menu for the week or month ahead; it makes life in the home run smoother, and I think you'll notice that you have less kitchen waste and more money leftover after grocery shopping. Please, give it a try!

Mon., Feb. 28
Ribs (in crock pot)
Mashed Potatoes
Steamed cabbage
Corn

Tues., Mar. 1
Taco Salad
Iced tea

Wed., Mar. 2
Ham and Scrambled Eggs in Pitas
Fruit

Thurs., Mar. 3
Pork BBQ Pitas
Coleslaw
Chips

Fri., Mar. 4
Eat out (Make a Strawberry Shortcake)
Make a gallon of Iced Tea

Sat., Mar. 5
Pancakes
Bacon

Baked Ham
Cheese Potatoes
Southern Baked Beans
Corn
Hot rolls
Strawberry Shortcake
Iced Tea

Sun., Mar. 6
Chicken Swiss Casserole
Green Beans
Salad
Iced Tea

I'll be at these swaps:
Orgjunkie.com
Momscrazycookin
11thHeavenshomemakinghaven

Hunt's Tomato Paste Recipe Collection Cookbook

2011-02-25T06:51:00.000-08:00

In 1977 the Hunt Wesson Test Kitchens put together this unassuming little spiral-bound cookbook which sold for $1.99. Entitled Hunt's Tomato Paste Recipe Collection Cookbook, you might be lead to believe, incorrectly, that it's limited in scope. Aside from the variety of recipes for salads, sauces, ethnic dishes and "comfort food" style main dishes, there are even a few dessert recipes. What a surprise to find directions for Mahogany Cake, Brownie Drops and Pennsylvania Dutch Tomato Pie!

The Mexican and Oriental recipes are plentiful and have colorful photos to tempt the reader. It's a timely book for today's frugal cook as there are meatless dishes, bean dishes, pasta meals and many using polenta , barley, hominy and rice. It supplies recipes to feed a crowd, so you might find it useful if you're preparing a family reunion or other big get together. You'll find Sloppy Joes for 75, Spaghetti Meat Sauce for Fifty and Buckets of Barbecue Sauce.

As I've mentioned, I think this cookbook is relevant to the way we eat today. I found a few recipes that sounded like they came right from the recent popular cooking shows (with their celebrity chefs). For example there's Mediterranean Fish Rolls, Vegetarian Lasagna, Italian Sandwich Pockets (in pita bread) and Garbanzo Salad. You should start your search for this small cookbook now, the ISBN is 0-87469-015-3. I found mine at a Super Goodwill store for fifty cents! Our sample recipe is from page 80:

Garbanzo Salad
1 (15 oz.) can garbanzo beans, drained
2 (2 1/4 oz.) cans sliced ripe olives, drained
1 C chopped green pepper
2/3 C chopped Bermuda onion
3/4 C Tangy Tomato Herb Dressing

Toss all ingredients, except dressing, in a large bowl. Add dressing and toss until well-mixed. Cover; refrigerate 2 to 3 hours before serving. Makes 4 cups.

Tangy Tomato-Herb Dressing
3/4 C red wine vinegar
1/3 C brown sugar, packed
1 tsp onion powder
3/4 tsp oregano
1/2 tsp each: celery seed, dill weed, paprika and salt
1/4 tsp each; garlic powder and basil
Dash pepper
1 1/4 C vegetable oil
1 (6 oz.) can Hunt's Tomato Paste

In a medium saucepan, bring vinegar, sugar and spices to a boil. Cool 10 min., add oil and Hunt's Tomato Paste. Stir or beat until creamy.Refrigerate. Mix before using. Makes 2 2/3 cups.

Swiss Steak, Sunday Style

2011-02-24T07:15:00.000-08:00

Another "oldie but goodie" from the Hunt's Tomato Paste Recipe Book. I hope you enjoy it.

Swiss Steak, Sunday Style

2 lbs. round steak, 1/2" thick
3 TBSP flour
1 tsp salt
1/4 tsp pepper
3 TBSP oil
1 onion, sliced
1 (6 oz.) can Hunt's Tomato Paste
2 C water
1 tsp sugar
1 (10 oz.) pkg. frozen peas and carrots

Cut steak into serving pieces; pound in mixture of flour, salt and pepper. In large skillet, brown steak on both sides in hot oil; remove steak. Brown onion in drippings. Blend in tomato paste, water and sugar, stirring until smooth. Return steak to skillet and cover tightly. Lower heat; simmer 1 to 1 1/2 hrs. or until steak is tender. Add peas and carrots last 10 min. Makes 6 to 8 servings.

I'll be at:
-LifeasMom
-MizHelensCountryCottage
-PrairieStory

Potluck Chicken

2011-02-23T08:04:00.000-08:00

What a crazy -busy week! Hope that your week is going well, and if you are one of the folks across the country who got more snow, I hope that you are starting to see the sun magically melt it away. I'm ready for Spring; lately I catch myself looking at the lawn and garden section when I shop :) Happy Wednesday.

Here's a recipe that sounds good to me. I found it in a book called Hunt's Tomato Paste Recipe Collection. It will be the cookbook that I review soon. I am partial to recipes with tomato products.

Potluck Chicken

3 (2 1/2 lb.) frying chickens, cut up
garlic salt
pepper
1 (6 oz.) can Hunt's Tomato Paste
1 (10 1/2 oz.) can chicken broth
1 C water
1 tsp oregano
12 oz. mozzarella or Swiss cheese, sliced
3 small green peppers, cut into rings

Sprinkle with chicken with garlic salt and pepper. Place, skin side up, in 2 (9x13x2") baking dishes. Bake, uncovered at 375 degrees for 45 minutes. In a bowl, combine Hunt's Tomato Paste with chicken broth, water and oregano, pour over chicken. On each piece of chicken, place a slice of cheese and a green pepper ring. Bake 30 min. longer or until chicken is tender. Makes 12 servings.

I'll be at:
-Wearethatfamily
- DiningwithDebbie
-Kingscourt4
-Turningbacktheclock
-Kellythekitchenkop

Menu Plan for February 21-24

2011-02-21T07:15:00.000-08:00

Happy Presidents' Day! How great it is to have a day to honor men who have served as leaders of our country. It is a difficult and stressful job; if you don't believe it, compare photos of any President when he begins his term in office to the photos of him when he leaves. God bless and guide America and her President.

Here's my menu for the week:

Mon., Feb. 21

Fried Shrimp

Crock Pot Baked Potatoes

Steamed Broccoli

Cherry/Apple Pie

Tues., Feb. 22

Hamburgers with onions

Carrot and celery sticks

Chips and dip

Wed., Feb. 23

Lasagna

7 Layer Salad

Thurs., Feb. 24

Grilled Chicken Breasts

Macaroni and Cheese

Green Beans

Fri., Feb. 25

Travel

My Adventures in Texas: Saturday night we were in Arlington at Cowboy Stadium to hear Toby Keith (a famous Oklahoma boy!) sing, and then to watch professional bull riding (those are some tough athletes). We got to be with some good friends who came down from Lawton; we all enjoyed a super evening. Note: You need to see the "Sheep Riding Event" some time before you die. Small children compete in a contest to see who can stay on his sheep the longest! Just another Texas Saturday night :)

Old Recipe File: White Beans

2011-02-17T08:28:00.000-08:00

When I was little, I remember my mom making "soup beans" when we had a fresh ham bone (always after Easter, but other times, too). When I saw this great recipe it sounded like the delicious, comforting "soup beans" from Mom's crock pot. Gotta make a pan of corn bread and cut up a "good onion", too! Love you , Mom.

White Beans

1 1/2 dried white beans
shortening
1 medium onion, chopped
1/2 C chopped carrots
1/2 C chopped celery
6 to 8 C water
1 tsp parsley
Ham bean, no meat
1 tsp white pepper

-Sort and wash beans; place in a large Dutch oven. Cover with water 2" above beans; let soak over night.
-Drain beans and set aside.
- Coat a large skillet with shortening. Place over medium heat until hot. Add onion, carrots and celery. Saute until vegetables are crisp-tender. Remove from heat.
-Combine reserved beans and vegetable mixture in a large Dutch oven. Stir in water and remaining ingredients. Bring to a boil. Cover; reduce heat and simmer for 2 hours. Serve with quarters of sweet onion. Makes 6 cups.

I'll be at these swaps today:
-LifeasMom
-Prairiestory
-DesignsbyGollum
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings

Old Recipe File: Madame Rossi's Minestrone

2011-02-16T07:13:00.000-08:00

This is a curious little recipe card from the old file box; it was typed on an index card and as you read it, you may agree with me that English may not have been the writer's first language. That just makes it even more interesting to me (maybe "Madame Rossi" was a French or Italian mother-in-law who passed down her recipe for soup). Sounds good to me... except for the addition of turnips! I'm not a turnip fan; they keep company on the list of "Things That I Don't Like To Have Touch My Tongue", right after okra, liver and ramps! I'm sure that I could down these food items if I had to, but not while there are any other choices.
Enough of my whining-have a wonderful Wednesday :0)

Madame Rossi's Minestrone

Cut up in pieces all sorts of fresh vegetables, including turnips, carrots and plenty of cabbage. To every 4 cups of navy beans, which have been soaked overnight, cook together in water to cover (with a little salt) for about 2 hours only, simmering gently and adding a little more water, if needed. Then make the following sauce:
Brown 1 sliced onion in butter, to which you have added a little olive oil and chopped salt pork. Cut small and add 1 large tomato, some celery, parsley and a clove of garlic. Cook together for about 20 minutes. Put soup and sauce together; add a good fistful of broken spaghetti and cook for another half hour. This is a meal.

I will be at these swaps today and tomorrow:
-WeareThatfamily
-DiningwithDebbie
-Kingscourt4
-Turningbacktheclock
-MizHelenscountrycottage
-Kellythekitchenkop
-The thriftyhome
-Prairiestory
-

Soft Raisin Cookies

2011-02-15T07:58:00.000-08:00

When I was cleaning out a storage cabinet in my laundry room last week, I found an old (think '50's red and white metal) recipe file that I bought at an auction years ago when I was first married. The recipes in the tin box were ancient back then...that's why I bought it. This week I'm dusting it off and sharing recipes with you. Grab an iced tea and pull up a chair at the kitchen table. Here's our first old recipe from the box.

Soft Raisin Cookies

3 1/4 C flour
3 eggs
1 1/2 C sugar
1 C butter
1 C milk
2 tsp grated lemon peel
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 1/2 C dark seedless raisins
1/2 C chopped walnuts

Early in the day or up to 2 weeks before serving:
Into large bowl, measure all ingredients, except raisins and nuts. Beat with electric mixer on low until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl. Stir in raisins and walnuts until well-blended.
Preheat oven to 375 degrees. Drop by heaping TBSPfuls about 2 inches apart, on greased cookie sheets. Bake 12-15 minutes until lightly browned around edges. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly-covered container. Makes about 2 1/2 dozen.

***If you're in the Dallas-Ft. Worth area, check out the Lone Star Antiques Mall in Keller. It's one of my favorite places to look for treasures. Hubby took me there on Sunday afternoon as a treat! (and...yes, I found 2 more old cookbooks!... Alright?!)***

I will be at these swaps today:
-Fudgeripple
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
WhoisDrLaura.com
33shadesofgreen

Menu for a Sweet Week

2011-02-14T07:59:00.001-08:00

Happy Valentine's Day to everyone. If you don't have a "sweetie" be extra nice to yourself today! I plan to make my valentines who are still at home a special dinner tonight...a real "guy meal"...Ribs! Even though I usually consider eating out at a restaurant a treat, I don't prefer eating out on actual Valentine's Day (or actual Mother's Day...ditto for Easter Sunday!) It's too crowded, noisy, messy and there's usually a long wait for a table. So here's the plan at our house.

Mon., Feb. 14
BBQ Pork Spare Ribs
Potato and Cheese Casserole
Salad
Corn
Rolls
Iced Tea
Valentine Cherry Cupcakes

Tues., Feb. 15
Baked Fish
Pepperjack Macaroni and Cheese
Coleslaw
Cornbread

Wed., Feb. 16
Bean Soup
Cornbread

Thurs., Feb. 17
Swiss Steak w/ Vegetables
French Bread

Fri., Feb. 18
Leftover Bean Soup
Vegetable Soup
rolls

Sat., Feb. 19
French Toast
fruit
hot tea

Eat Out

Sun., Feb. 20
Pizza
salad

Eat Out

***I will be at orgjunkie.com today***

Mary Lane's Book of Baking-1936

2011-02-11T07:14:00.000-08:00

My cookbook review today is short and sweet, just like the cute little book I'm reviewing from the 1930's. It's Mary Lane's Book of Baking from 1936, and I was lucky enough to find it in a Texas antique mall. Its copyright is under the Better Baking Institute of Sherman, Texas. This is an American product; written, printed and bound in Texas (Scruggs Printing Co. of Sherman, and The Universal Bookbindery, Inc. of San Antonio). This small green hardcover book was a promotional piece put out by Fant Milling Company in Sherman, Texas. They produced Gladiola Flour. The Better Baking Institute was the test kitchens of Fant Mills. Mary Lane was the home economist hired to be the head of the test kitchens, and the company's spokesperson on a radio show each week called, "the Kitchen Club". On this once-a-week show, Mary gave baking tips, recipes and answered questions that had been sent to her. An early-day "Martha Stewart"! (or Betty Crocker- don't know if she was real or just a mythical homemaker created by an advertising department). At any rate, this is a wonderful piece of advertising and baking history. The recipes in the book are classics in American baking. Its pages have handy index tabs and the sections sound like a primer for a Home Ec class. The selections include: Quick Breads, Yeast Breads, Butter Cakes, Sponge Cakes, Cookies and Pies and Pastries. Good luck hunting for this little cutie! Here's a caramel frosting recipe from its pages.

Caramel Frosting

1 1/2 C granulated sugar
1 1/2 C brown sugar
1 1/2 C milk
2 TBSP butter

Mix the sugars and milk together, and bring to a boil, stirring constantly. There cook without stirring until a very small amount of the mixture forms a very soft ball in cold water. Add the butter. Let cool until lukewarm, then beat until thick and creamy, and of the right consistency to spread. The frosting may be placed over hot water to keep soft while spreading.

***Personal note: Here I go with a little "Mom-bragging"...last night I had the pleasure of eating dinner with my son, Justin. I'm so proud of his emerging cooking skills! He had fixed Creamy Chicken Enchiladas, Potato Casserole, Baked Steak, French Green Beans and Lemon Cake for dessert. Thanks for a delicious meal, Justin!***

I'll be at these swaps today:
-MizHelenscountrycottage
-LifeasMom
-DesignsbyGollum
-Grocerycartchallenge
-Momtrends
-AnnKroeker
- Amysfinerthings
-Simplysweethome
-Designitchic

Prize-Winning Turkey Stroganoff

2011-02-10T06:17:00.000-08:00

I am going to continue our theme of turkey recipes this week. It all started because I decided to thaw out one of my post-Christmas bargains from my freezer (at 25 cents a pound, I bought the biggest ones in the case to stash away for later!) Today our recipe is a very old newspaper clipping from area cooks who won prizes for their delicious dishes. We like stroganoff, and turkey makes it milder in flavor.

Turkey Stroganoff

Saute 1/2 C chopped onions in a TBSP table fat (butter) until brown. Add 2 C diced turkey and 1 C turkey broth, boil for 3 to 5 minutes. Add 1 can cream of mushroom soup and 1 C dairy sour cream; heat together. Serve over hot noodles and garnish with parsley.

(My apologies to the cook-I didn't have her name on the clipping.)

I will be at these swaps today:
-LifeasMom
-Prairiestory
-MizHelen'scountrycottage

Turkey Burgers

2011-02-09T05:31:00.000-08:00

In the winter, these burgers are best when fixed on a George Foreman Grill. Stack all the fixin's on them that you like on your hamburger! Add a few (baked) chips and you have a healthy "game day lunch" for in front of the T.V. :) Then, go watch WVU dominate!-oops, did I say that out loud?!

Turkey Burgers

1 pound ground turkey
1 small onion, diced fine
1/2 tsp each: salt, pepper, paprika, thyme, sage
2 TBSP parsley
1/4 C bread crumbs (I like Italian), or cracker crumbs
1 egg, lightly beaten

Combine all ingredients. Form into patties and fry in olive oil until browned on both sides and done in the middle (or cook on Foreman grill).

Adapted from Kerr Home Canning Book's recipe for "Chicken Patties" (Chicago World's Fair Edition-1933).

I will be at these swaps today:
-WeareThatfamily
-Kellythekitchenkop
-DiningwithDebbie
-Thethriftyhome
-WhoisDrLaura

Book I'm reading: The Shack

Oriental Turkey

2011-02-08T06:12:00.000-08:00

Sorry I missed you yesterday; I was traveling. My menu will be scattered this week, anyway, so you didn't miss anything. As promised, we will be sharing turkey recipes this week. We thrifty folks know that buying turkeys (and hams) after the holidays at bargain prices (and stashing them in the freezer) means you always have something to fix that makes a lot of meals! Hopefully, these recipes will provide variety. Happy Tuesday!

Oriental Turkey

1 turkey breast half
Cook in oven at 325 degrees for one hour. Top with 1/2 to 1 cup apricot preserves mixed with 1/2 C Catalina or Spicy French dressing. and 1 TBSP dried onion flakes. Bake 1/2 hour longer uncovered, basting occasionally. I like this with Lipton Terriyaki Noodles as a side.

I'll be at these great swaps today; check them out!
-Atthewell
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
_33shadesofgreen
-From Mess Hall to Bistro
-Fudgeripple

The Martha Washington Cookbook

2011-02-04T06:53:00.000-08:00

Martha set up housekeeping and she had rules. She had a whole book of rules sand recipes handwritten by her mother-in-law; doesn't that sound fun?! It's not as bad as it might sound. The year was ' 1759 and Colonel George Washington brought a new mistress to Mount Vernon', the book begins. She had been the former Martha Custis, now widowed, but she saw the value in bringing with her a book that her first mother-in-law had so lovingly written just for her; a book of rules to use for keeping an orderly house, entertaining and the receipts to use for meals. What a wise woman to use good advice, because it helped her become a celebrated hostess and well-respected First Lady.
The cookbook for today was a gift from my dear friend, Karol. She gave it to me when I was on a trip back to WV for Thanksgiving of 2005. I read it back then, but hadn't looked at it since. It is a one-of-a-kind type cookbook. More of a history book, really. It gives a lot of information as to the customs of the upper class in matters of entertaining in the 1700's. Actually, it points out many times that, although the Washingtons were generous of time and spirit, they welcomed all kinds of people so frequently to both Mount Vernon and the President's residence, that they entertained more casually than most of the upper class of their era. They provided lots of wonderful food and drink, but were not trying to impress. I like that! It gave me an even greater sense of pride and admiration for the father of our country and his lovely wife.
The receipts in the book have been modernized (in 1940) but although you could literally make the dishes, I don't know that you would want to. Suffice it to say, that Americans' tastes have changed considerably since the 1700's. Also, from looking at the fare, I'd say that every leaf, bud, rose hipp, and every part of every animal on a plantation was pickled, smoked, salted and preserved for use at the table. There are recipes for Pease Porridge and Gruel. Instructions on making Stuffed Calves' Feet, Boiled Pigeon and Lambs' Tails.
I don't want to paint the wrong picture of this wonderful book, there are plenty of recipes for normal dishes like Chicken Pie, French Fritters and Raspberry Marmalade. I especially enjoyed the photos of the Washingtons' dining room and kitchen at Mount Vernon, the ink drawings, and the reproduced pages of the original manuscript; those folks made handwriting an art! The front and back inside covers feature the diagram of Martha's kitchen garden at Mount Vernon. The First Family was already onto the importance of eating" fresh, green and local"! They were trendsetters. Love this book, not only because it's from a special friend, but also because it is exceptional. The Martha Washington Cookbook by Marie Kimball will be harder to find than most of my old cookbooks, but I'll give you all the info I have. Karol bought it in North Canton, OH from James Direct, Inc., 1459 S. Main St.,44720. It was published by Tresco Publishers in 2002, but originally printed in 1940 by Coward-McCann, Inc. The ISBN is 1-883944-34-1. I hope you are successful in your hunt!

Page 144 Sugar Cakes
4 C flour
1/2 C sugar
yolks of 2 eggs
1/2 tsp salt
4 TBSP cream
1 1/2 C butter
1 TBSP rose water

Sift the flour into the bowl in the shape of a cone. Make a hole in the center of the cone, like a crater. Into this put the sugar, the yolks, beaten with the cream and rose water. Break the butter in small pieces and dot around the edges of the flour. Work all together with the hands, mixing and kneading it thoroughly. Roll out, cut in circles, place on a buttered pan, dust with sugar, and bake until a pale brown.

I'll be at these swaps today:
-Lifeasmom
-Designsbygollum
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings
-Simplysweethome
-Designitchic

Butterfinger Candy Bar Cake

2011-02-03T07:17:00.000-08:00

Last night, as I was cleaning up the dishes after dinner, I got a bad whiff of some nasty smell. I soon realized that I had a bad potato in a bag of them. It's amazing how one bad potato or apple can have such a strong odor. I tossed the spoiled potato and stored the others away (to have with a turkey later in the week). As I was searching through my recipes for new ways to use my excess of potatoes, I found this delicious-sounding cake recipe. I thought someone who reads my blog might like Butterfinger candy bars as much as we do. Here you go:

Butterfinger Candy Bar Cake
(Marsha Loiacona)

1 boxed angel food cake mix (or store-bought, bakery cake!)
1 large container Cool Whip
2 Butterfinger candy bars

Prepare angel food cake mix according to package directions. Crush the 2 candy bars and mix into the Cool Whip. (Candy bars crush better when chilled.) When cake is completely cooled, frost with the Cool Whip mixture. Enjoy.

Book I am reading: The Shack by William P. Young

I'll be at these swaps today:
-LifeasMom
-Prairiestory
-MizHelenscountrycottage

Cocktail Sauce for Your Superbowl Shrimp

2011-02-02T07:55:00.000-08:00

Here's a great homemade sauce that's quick and easy to mix up. Serve it with jumbo cooked cocktail shrimp, chilled. It's really pretty served in stemmed glasses with a wedge of lemon and the shrimp hung over the rim.

Shrimp Cocktail Sauce
1 C ketchup
1-3 tsp horseradish
1/4 tsp hot sauce
1/2 tsp Worcestershire sauce
Combine and serve with cold, cooked shrimp (tail-on).

***Book I'm reading: The Shack by William P. Young*** It is hard to put down!

I'll be at these swaps today:
-WeareThatfamily
-DiningwithDebbie
-Kingscourt4
-Turningbacktheclock
-Kellythekitchenkop

Snow Ice Cream Recipe from 1857

2011-02-01T06:54:00.000-08:00

The ground is white this morning with a layer of ice under it. Since early morning, we could hear the winds howl, blowing sleet that hit our windows and roof. The silent, beautiful snow must have left its blanket sometime after 5:00 A.M. because I finally fell back asleep. I love seeing the snow out there, only because my family is all in for the day, no one has to go out because school and the office are closed for the day. For this snowy Tuesday, I want to share a final recipe from last Friday's Pioneer Cookbook.

Snow Ice Cream Page 200

Let snow fall several hours to clear atmosphere. Then place large, clean dishpan or dutch oven where it will fill with the falling snow. Bring snow into house and open can of sweetened Eagle Brand Milk. Punch hole in can and pour thin, steady stream over the snow quickly before melting begins. Add a tsp. of vanilla or other flavoring. Stir rapidly, and when snow reaches "ice cream" consistency serve bowls to all the children and let them eat it at once.
(Borden's Eagle Brand Condensed Milk was developed in 1857).

Robin Freeman Woods (Mrs. Pendleton)
Oklahoma City, OK

I will be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
-WhoisLaura
-33Shadesofgreen

First Week of February Menu

2011-01-31T08:27:00.000-08:00

This morning I ran some quick errands because we have a winter storm watch here for the next few days (after enjoying mid-70's last week!). So after the morning school drop-off, I went to the grocery store, dropped off books at the library and returned a movie. While I was rushing through the grocery store picking up what we needed, I spotted frozen turkey breasts for 25 cents a pound; I bought three to stash in my freezer. In honor of my great find, I'm going to be sorting through my favorite recipes for turkey for next week. Hope you like it. If you have great turkey ideas or suggestions, please leave them in my comments. We will be having my Turkey Provolone and Red Onion Subs for Super Bowl if everything goes as planned. Have a "Super Week"!

Mon., Jan. 31
Rosemary/Garlic Pork Chops
Wild Rice
Corn
Wheat rolls

Tues., Feb. 1
Baked Chicken
Pasta Florentine
Wheat rolls

Wed., Feb. 2
Baked Tilapia
Waffle fries
Italian Salad

Thurs., Feb. 3
Stuffed Green Peppers
(Meatballs for Dana)
Mashed Potatoes

Fri., Feb. 4
Pizza and Movie Night
(Bake Oatmeal Raisin Cookies for the weekend)

Sat., Feb. 5
Super Bowl Party in Southlake!
(Turkey Breast in Crock Pot)

Sun., Feb. 6
Turkey Dinner
Mashed potatoes
green beans
corn
cranberry sauce

Turkey Provolone and Red Onion Subs
Lettuce, tomato, pickles
Coke Zero
Chips and Ranch Dip

Join me at Orgjunkie and Momscrazycooking today for more ideas.

***Note: Thanks to Miz Helen for the blog award! Such a nice lady and favorite blogger buddy. She has great recipes at Miz Helen's Country Cottage.***

Pioneer Cookery Around Oklahoma

2011-01-28T07:24:00.000-08:00

I can't put into words how much I enjoyed this cookbook, and that's tough for a writer to admit. I bought it at a Goodwill for almost nothing (a $1.00 receipt was still stuck between its pages), but as a lover of history and old recipes, it's worth its weight in gold. It is Oklahoma history in cookbook form.

When I moved to Oklahoma seven years ago, I had no idea of the state's colorful and unique past. I wish I could have read this little book when I first arrived. I loved learning about the history of our new "home" state; we visited The Cowboy Hall of Fame, Mattie Beale House, The Great Plains Museum, The Comanche Museum, The Holy City, and took a history tour of Fort Sill, just to name a very few of our day trips. With each trip, I gained a new perspective.
The many types of people who journeyed to Oklahoma Territory and Indian Territory were like stripes of color in a prism; some came with hopes of settling their own piece of land; some were forced to make the journey in hopes of finally finding peace; some ventured from the northern and southern states looking for financial gain and success in business; and others were European farmers looking for rich soil. They were a colorful mix of farmers, tribesman, ranchers, businessmen, slaves and cowboys, but whatever the background and reason for their journey, every group of people had an ongoing need for food to sustain them. Each group brought with them familiar foods and recipes from home. Most "recipes" were just "cooking memories" of moms or grandmas "teaching them how" time and time again. Some brought the family cookbook tucked in the wagon and some came up with a remedy on the trail-out of necessity. The stories of ancestors who braved the unknown to forge their way across the country to "a better life" is here in this paperback book. I think it is a condensed, written time capsule of the "American experience". Linda Kennedy Rosser did a fabulous job of compiling and editing, and Judy Mideke Samter's pen and ink illustrations of "all things Oklahoma" give it a distinctly 1800's and western flavor. I think that anyone who enjoys American history and/or cooking would love this book. It was published by Bobwhite Publications in Oklahoma City in 1978 (mine is a fourth printing). The ISBN is 0-929546-01-6.

Our sample recipe is from page 74:

Mountain Oysters
"One of the cowmen brought a mess of mountain oysters. I knew they were just telling me bunk. Oysters grew in the ocean and not on a mountain. I noticed how Mamma cringed when she picked them up, dipped them in beaten egg and rolled them in cracker crumbs before she put them into a skillet of hot grease. They looked too slimy for me. I didn't eat one." Vera Holding, Norman, OK

"Cattlemen on the range considered these a delicacy when they became available after the castration of young bulls to convert them into steers for better beef. E. Lee Kennedy recalls that on the ranch when he was growing up, they would throw the mountain oysters on the fire used for heating the branding irons. When the two jobs were finished, they'd be scooped out of the coals, salted and eaten."
-Compiled by Linda Kennedy Rosser

***Personal Note: "Calf Frys" are still held around Oklahoma presently; I've been invited to attend, but politely declined :-)***

I'll be at these swaps today:
-DesignsbyGollum
_LifeasMom
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings
-Simplysweethome
-EKatskitchen

Pioneer Fruit Candy

2011-01-27T06:57:00.001-08:00

Trying to eat healthier? This might be an alternative if you like candy. It's an old recipe that fits today's trend toward whole foods and packing nutrition into small portable bites. It calls for milk chocolate, but you could use dark chocolate, instead (for the antioxidants). Just in time for Valentine's Day candy-making!

Pioneer Fruit Candy

1 lb. raisins
1/2 lb. figs
1/2 lb. dates
1 C stoned prunes
Juice and whole rind of 1 orange (the rind has antioxidants)
1 C walnuts, broken

Grind together fruit, orange rind and nuts. Shape into balls or into flat bars. Candy should be allowed to stand for 24 hours in order to ripen before eating. Dipping these fruit candies in melted milk chocolate makes them exceptionally tasty.

Linda Vee Anderson, Wilburton, OK

I will be at these swaps today:
-LifeasMom
-Prairiestory
-Kellythekitchenkop
-Aroundmyfamilytable

Shoofly Pie from 1903

2011-01-26T08:01:00.000-08:00

Here's another interesting recipe from our Friday Old Cookbook Review book (please come back Friday for a glimpse at a book full of historic recipes). The homemaker who submitted this treasured recipe that belonged to her "Grandma Dollie", noted that Dollie and her husband, Ashford T. Miner (and their 13 children!) came to Oklahoma from Bear Strap, Texas in 1903. Mr. Miner had been a deputy sheriff in Texas, but wanted to start his own tannery business in Weleetka. I'll bet Dollie had to make two or three of these pies at a time to have enough for 15:)

Grandma Dollie's Shoofly Pie

3/4 C flour
1/2 C lt. brown sugar (packed)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 C butter
1/2 tsp soda
1/3 C boiling water
1/3 C lt. molasses
3 C canned apples
Pastry for 9" pie

Mix flour, sugar and spices; cut in butter until mixture is crumbly. Dissolve soda in boiling water; add molasses and apples. Arrange alternate layers of the sugar-butter mixture and apple mixture in a 9" pastry-lined pie pan, ending with the crumbly mixture. Bake at 375-400 degrees for about 40 minutes or until browned. Serve warm-plain or with ice cream.

I'll be at these swaps:
-Diningwithdebbie
-WeareThatfamily
-Kingscourt4
-Turningbacktheclock
-Kellythekitchenkop
-Thethriftyhome
-Abeautifulmess

***I spotted a copy of the Southern Plate cookbook, that I reviewed last Friday, at my local Walmart yesterday morning-in case you're looking for it.***

Old Southern Recipe-"Hog's Ears"

2011-01-25T08:45:00.000-08:00

As I've been reading this week's old cookbook (that I plan to review on Friday) I almost can't contain my excitement! If you've been reading me for very long, you know that the more battered, stained and dog-eared a book is, the more I'm intrigued. I love reading through books with recipes (receipts) that are so antiquated that scientific advancements would tell you that they are no longer appropriate for the human diet. I'm a history buff who enjoys getting my insights and clues to the everyday lives of our ancestors through their foods and medicines. I know that most intelligent, normal, people who like history, read books on the Civil War or the Land Rush, but for me there's just no history book as intimate to everyday life in the past as a cookbook or recipe file (unless it's a hand-written log or diary).
Our cookbook for review this week contains recipes from the 1800's and early 1900's , some brought across the country westward from other states and some that were born out of necessity on the rugged trail west. There are remedies for ailments (that cowboys carried in their packs) because there were often no doctors or dentists available (medical practices were very crude even if one was present!) I don't want to give too much away; I'm still reading and taking notes for my review. Please join me Friday! Here's one tidbit. This southern recipe came west with Martha F. Vandiver Webster. She traveled to Oklahoma right after the land run, toting 5 hungry children who, "Gobbled these Hog's Ears right up" every time she made them.

Hog's Ears
submitted by Martha J. Birchum (Chickasha, OK)

1 C flour
1/4 tsp salt
Chopped pecans
1/3 C water
1 1/2 C simple syrup

Sift flour and salt together. Add enough water, 1/4 C or more, to make a thin, stiff dough. Cut off small portions of the dough and roll out very, very thin on floured board. Repeat this operation til all dough is used-12 times. Fold each "ear" over loosely and drop into deep hot fat, cook til light brown and drain.
Simple Syrup: To make simple syrup, boil two parts water to one part sugar for a short time (It can be used for many things, especially to mix with fresh fruit juices for drinks). For "hog's ears" boil the syrup to softball stage (may need to increase the amount of sugar). Dip 'ears" in hot syrup, place on platter and sprinkle with chopped pecans.

***Happy 17th Birthday, Ben!!***

I will be at these recipe swaps today:
-BlessedwithGrace
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
-Fudgeripple
-33Shadesofgreen

Ben's Birthday Week Menu

2011-01-24T07:49:00.000-08:00

My "baby" turns 17 this week! Unbelievable! One minute you're having a phone conversation with his kindergarten teacher about what might have possessed him to throw a roll of paper into one of the toilets in the boys' bathroom at school (he wondered if it would float when some older, more mature 3rd graders suggested it), and the next, he's a smart, responsible and caring 17-year-old. Being our last child, he has put the "exclamation point" on the "sentence" of our child-rearing experience. I wish him a wonderful birthday. Tuesday I will be making one of his favorite meals, Amish Pork Chops (look for it in my archives-May 5, '09).

Mon., Jan. 24
Potato Soup
Roast Beef Sliders w/ red onion and cheese on wheat
Fruit plate

Tues., Jan. 25 Ben's 17th birthday!!
Amish Pork Chops
Rice
7 Layer Salad
Cake

Wed., Jan. 26
Leftover Potato Soup
Grilled Cheese

Thurs., Jan. 27
Baked Chicken
Parsley Potatoes
Corn

Fri., Jan 28
Pancakes
Bacon

Sat., Jan 29
Cocoa Wheats
Wheat Toast

Baked Fish
Mac and Cheese
Brussels Sprouts

Sun., Jan 30
Spaghetti
Garlic Buns
Veg. Plate

I will be joining orgjunkie today for MPM and Momscrazycookin

Southern Plate Cookbook

2011-01-21T08:05:00.000-08:00

As I've mentioned before, my husband is an "enabler", bless his heart! He knows that estate sales, yard sales, bookstores and kitchen stores are my weaknesses. So when he takes me to one of these places, he goes in with the full knowledge that it will A) take more time than he likes and B) that I will probably come home with something. He is such a gentleman, that he spends his share of time patiently waiting on me, tucked away, sitting....usually checking e-mails or messages on his phone. I grew up watching just such a man.... waiting around for my mom to, "get done looking", guess I wanted that quality in a husband, too. My dad spends his waiting time in his truck (times past), the car, or any convenient bench or chair that he can find. Where am I going with this? Well, it was on a trip to a bookstore before the holidays that I spotted our book for review today. I camped out in a cozy chair and looked clear through this book. I loved it so much that it was hard to put it down and not purchase it, but I had Christmas ahead of me and other ways to spend my money. This southern cookbook, however, made one of the top spots on my wish list. At Christmas, I was thrilled to unwrap it from my son, Justin.

Southern Plate by Christy Jordan is a celebration of family and home style southern foods. My favorite kind of cookbook! The author unapologetically writes about dishes with a down-home, cooked-in-mama's-skillet flair. These recipes come from years of the great cooks in her family, performing the task that makes family memories...cooking. I knew I was going to like her when I read the forward: "I'll be the first one to tell you that I'm no one special, but I come from some awfully good people. Some of the best people who ever walked this earth, and yet they were never known outside of their little boroughs until now." She goes on to give examples of times when money was short and her parents would act like they were busy in the kitchen during meal time, so they could eat what was left when the little ones were done, making sure that their children were full. Very few cookbooks have the kind of stories that make you tear-up, but there I was needing a tissue in the middle of Barnes and Noble! The book includes mouth-watering photos that accompany each recipe. The recipes have such a heritage, that I recognized several of them from past family reunions and church dinners. There's Hoe Cake, Dish Pan Cookies, Apple Dapple Cake and Texas Caviar, just to name a few. Thanks to Christy Jordan from North Alabama we have this rare tribute to us "common folk" and our uncommonly good recipes that have been passed down! (It is my policy not to give a recipe from a recently published book without permission. The
ISBN is 978-0-06-199101-1 and the web address is www.SouthernPlate.com. I think you will enjoy reading this one.

I will be at these swaps today:
-DesignsbyGollum
-LifeasMom
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings

Broccoli Stuffing Bake

2011-01-20T08:25:00.000-08:00

Last weekend we were out shopping and got hungry. Luckily we were near a Cheddar's restaurant! It's one of the places that we enjoy eating out; good home style food and the prices are reasonable. One of the sides I selected was their broccoli casserole. My expectations were not running high, most vegetable casseroles in restaurants tend to be dry or overcooked, but I was pleasantly surprised. The broccoli was tender and it had enough cheese on it. When I fix broccoli casserole at home (which isn't very often-the majority here like it steamed with salt and butter) this is the recipe that I pull from the files (think I got it from Aunt Hazel).

Broccoli Stuffing Bake

2 C milk
2 C sharp American cheese
4 beaten eggs
3 C herb-seasoned stuffing mix (I use Pepperidge Farms or Stovetop)
1 (10 oz.) frozen, chopped broccoli, thawed

In a sauce pan, stir together milk and cheese until blended; remove from heat. In a mixing bowl gradually stir hot mixture into eggs. Add stuffing mix, broccoli and 1/4 tsp salt. Mix well. Turn mixture into greased 1 1/2 qt. casserole. Bake uncovered at 325 degrees for 45 min. Makes 6-8 servings.

I'll be at these swaps today:
-LifeasMom
-Prairiestory
-MotherofPearlitis

Traditional Dump Cake-and My Version

2011-01-19T07:18:00.001-08:00

I don't know why, maybe it's the onslaught of dieting commercials and dieting talk in January, but I have been craving desserts, lately. I'm not usually one who eats a lot of dessert; pure chocolate is my weakness-the darker the better! But, Dana is happy with this predicament because I've made Snickerdoodle cookies and Peach Dump Cake this week. Ben, my 16-year-old, is just happy because I made potato salad and pepperoni bread this week for after-school snacking (he doesn't eat lunch because of the lines).
I thought I would share the Dump Cake recipe today. I know that it's a recipe that's made the rounds in recipe circles, but I thought perhaps some of my beginning cooks out there might not have it. It's easy, delicious and quick.

Traditional Dump Cake
"G'ma" Jean Sloan, Park Avenue Church of Christ, Charleston, WV

1 large can crushed pineapple
1 large can cherry pie filling
2 sticks butter (or margarine) melted
1 pkg. yellow cake mix (original kind)

Heat oven to 350 degrees. In 13x9" pan, dump cherry pie filling; spread evenly. Dump pineapple on top of pie filling; spread evenly. Dump yellow cake mix on top of fruit. Pour melted butter over all. Bake at 350 degrees for 1 hour (or until golden and done in the middle). Serve with vanilla ice cream.

I make this, but instead of cherry pie filling and pineapple (not hubby's favorite) I use 2 cans of blueberry or 2 cans of peach pie filling. It turns out just the same-Delicious!!

***"Jesus knows me-this I love!"*** Happy Wednesday to all of my readers!

Please join me at these great swaps today:
-WeareThatfamily
-DiningwithDebbie
-Thethriftyhome
-Turningbacktheclock

French Dip Sandwiches-Easy and Cheap!

2011-01-18T06:40:00.001-08:00

We had a nice, relaxing 3-day weekend around here thanks to MLK Day. By Sunday evening, I was really in relaxation mode. When it was time to start making dinner, I remembered that I had leftover brisket in the freezer, so I came up with an idea that sounded good to me and "Sunday Night Creation" was born. (I love to come up with new ways to use up leftover meats!)

Marcia's French Dip Sandwich-Easy and Cheap

1 pound of leftover beef (brisket is what I used)
1 can of Campbell's Select Harvest French Onion Soup (with caramelized onions)
Sandwich or sub buns
Provolone cheese (or whatever cheese you like)
Margarine
A little corn starch
Fresh spinach leaves

I threw the thin slices of beef into the crock pot, and dumped the can of soup over the meat. I set the pot on High and went back to relaxing. Ten minutes before we were ready to eat, I set my oven on 400 degrees and sprayed a baking sheet with cooking spray (I like olive oil). Next, I placed the buns in halves in a single layer; spread half with margarine and put a slice of provolone cheese on the other half. Next, put buns in the oven until cheese melts and buttered sides are toasted. Thicken onion soup and beef juices with a little corn starch. Place meat on buns and top with fresh spinach leaves if you like. I served this with baked waffle fries and everyone was happy! I think this beef and onion mixture would be equally delicious with mashed potatoes and green vegetable for a fancier meal.

I will be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
-WhoisLaura
-33shadesofgreen
-Fudgeripple

My Menu for the Week

2011-01-17T08:28:00.000-08:00

I'm enjoying a long weekend with the family, but I always make time to jot down my menu for the week. Here is the plan:

Mon., Jan. 17
Cocoa Wheats and toast
juice/milk

Mesquite Grilled Chicken Salad
Hot rolls

Tues., Jan. 18
Ham
Scalloped Potatoes
Green Beans

Wed., Jan 19
Crock pot Pizza Casserole (archives)

Thurs., Jan. 20
Ham and Beans w/onion
Corn Bread

Fri., Jan. 21
Tuna Melt
Veg. plate
Corn

Sat., Jan. 22
Lemon Peppered Pork Loin
Broccoli Stuffing Bake

Sun., Jan. 23
Fried Breaded Shrimp
Baked Potatoes in Crock Pot (archives)
Steamed Cabbage

Enjoy Martin Luther King Day and the rest of the week, as well! I will be at orgjunkie today to include my menu plan; please give that blog a look for some great menu ideas and recipes.

Escape from the Kitchen

2011-01-14T07:27:00.000-08:00

Last night I had the opportunity to hear the Freed-Hardeman University Chorale give a performance. Freed-Hardeman is a private University in Tennessee that is supported by members of the Church of Christ. The college students who sang were representing Churches of Christ from all over the country. What a talented and wonderful group of young people. As I sat in the audience, I felt the pride that parents feel when they watch their own children's accomplishments. These young people are the future of our church and our nation. I noticed how cordial and well-mannered they were before and after the concert, giving special attention to the elderly in the audience, as well as the small children in attendance. At one point in the program, they invited the children to come fill the front row for a special medley of familiar Bible and VBS favorites. It was a hit with the little ones as they sang the books of the Bible and "marched in the infantry"! Those kids are on a bus today headed for a chorale event being held at Oklahoma Christian University (another Church of Christ school) in Oklahoma City; I wish them all the best as they finish their tour and travel back to school.

Because I spent my evening at a concert, my review today is brief. The book Escape from the Kitchen, however, is one that you will want to have in your collection. It is written by a home organizer named Deniece Schofield, and what a wealth of information is crammed into this paperback! There are charts and lists to help you organize both your space and time in the kitchen. She provides a master grocery list, along with tips for simplifying your grocery trips. The book is from 1986 and was published by Writer's Digest Books; ISBN is o-89879-231-2. I love the practical way that she offers her tools of organization; they are all easy things that anyone can do to make the ongoing tasks of grocery shopping and cooking more hassle-free. She mentions the best times to shop, and that setting up work stations for baking, prepping food and stove-top cooking will save time and steps in your kitchen. These may be ideas that are simple, but what a great idea to have them altogether in one place -a handy, "reminder book". I hope you can find a copy-you'll be glad that you looked for this book! Hey, Ms. Schofield even throws in some easy recipes in a chapter called, "The One Minute Gourmet"; here's one from page 123.

Hawaiian Chicken

4-6 chicken breasts
2 C barbecue sauce
1 (16 oz.) can crushed pineapple with juice

Preheat oven to 400 degrees. Place chicken in greased or sprayed baking dish. Bake chicken for 45 minutes. Meanwhile, mix BBQ sauce, pineapple and juice. Pour mixture over chicken and cook 15 minutes more. Serves 4-6.

Wishing you a wonderful weekend!

I will be at these swaps today:
-DesignsbyGollum
-LifeasMom
-Grocerycartchallenge
-Momtrends
-AnnKroeker

Bamboo Shoot Salad

2011-01-13T07:42:00.000-08:00

I felt inspired this morning! Got up early and made scrambled eggs & bacon, blueberry muffins with a Starbuck 's coffee for the "grande finale"! My youngest son, Ben got me a bag of the newest flavor of coffee and a "grande" mug for my birthday, and I've been giving both a workout. As I was sorting through recipes this morning, I found this interesting-sounding salad that I'm excited to try. Lettuce gets boring and I like any salad that includes chicken. I hope that you like this idea, too.

Bamboo Shoot Salad
(Princess Khampan, wife of Ambassador to Laos 1963)

2 cans of bamboo shoots (in water)
1 red pepper
1 breast of chicken
garlic powder
onion
lemon
salt

1-shred bamboo in long, fine pieces
2-wash in arm water-squeeze out all water
3-boil chicken (or pork) (or use Tyson grilled strips-2011 version!)
4-add red pepper, chopped in fine pieces, also
5-add garlic powder, a little onion and salt (according to taste)
6-mix up together. Serves 4

Have a great Thursday! I will be at these swaps today:
-LifeasMom
-Joyofdesserts
-Prairiestory

Cabbage Soup

2011-01-12T08:15:00.000-08:00

You've gotta love a recipe for cabbage soup that adds a dash of Tabasco Sauce! I had to make a stop at the store this morning, anyway, so I got a small head of cabbage to make this soup. Also bought a heating pad-to warm up the sheets before we climb into bed...comfort...lots of comfort is what you need in January. I hope you have a good day!

Cabbage Soup
(Victoria Garbarino)

1 small cabbage, shredded
1 C chopped celery
1 C chopped onion
1 TBSP lemon juice
4 C finely-chopped tomatoes
4 C water
Dash of hot sauce, optional
4 beef or chicken bouillon cubes
Salt and pepper to taste
12 oz. club soda

Place 1 C water in the bottom of a large pot. Add cabbage, celery and onion; cook until tender (about 5 min.). Add remaining ingredients and simmer for 1 hour. Divide evenly. Each serving provides 3 1/4 vegetable exchange, 5 calories optional exchange.

I will be at these swaps today:
-Diningwithdebbie
-WeareThatfamily
-Kellythekitchenkop
-Kingscourt4
-Turningbacktheclock

Famous Pea Soup (w/ Ham)

2011-01-11T08:24:00.000-08:00

I have a ham bone stashed way in my freezer (from the Christmas dinner). So when I found this recipe for Pea Soup in an old community cookbook that I have, it was a good fit. January is the perfect month for a pot of soup simmering on the stove. I talked to Mom this morning (who just happens to make the best vegetable soup anywhere!) and she said that WV is expecting several more inches of snow in the next two days. I know my mom well enough to know that Dad probably has some delicious soup or chili in his future during their snowy weather. Here's my recipe for today-stay warm!

Don Wray's Famous Pea Soup
St. Jude Parrish Cookbook

Ham bone, some meat and fat from bone
1 lg. onion, cut fine
1 stalk celery, cut fine
1/2 lb. split green peas
2 carrots, diced
3 potatoes, diced

Add peas to 1 1/2 to 2 qt. water. Add carrots and cook until peas fall apart. Add potatoes. Cook additional 15 min.

I'll be at these swaps today:
-Atthewell
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
-WhoisLaura
-33shadesofgreen

Menu for a Snowy Week!

2011-01-10T08:33:00.000-08:00

Snow has come to Oklahoma and North Texas! I've already been out (after the school drop-off) this morning purchasing an ice scraper. Got a few things in the grocery section, too...just in case. It never hurts to have bread and an extra gallon of milk (this is one of my dad's mottos, and it's been helpful over the years). I really enjoyed watching the big feathery flakes, yesterday. This morning the precipitation is a very fine, powdery snow. I'm counting it as my "birthday snow"-just a week late. Hope you are all warm and safe in this winter weather-take extra care when driving (and keep those small pets in when the temperatures drop). Here's my menu for the week.

Monday, Jan. 10
Spicy Sausage Rice (archives)
salad
hot rolls

Tuesday, Jan. 11
Grilled Mesquite Chicken
Cheese Potatoes
Spinach

Wednesday, Jan. 12
Dinner out

Thursday, Jan. 13-Choral Group from Freed-Hardeman performs at church
Chili dogs
Home-baked fries
Baby carrots

Friday, Jan. 14
Chicken Gnocchi Soup
Crackers
Bake Something for dessert

Saturday, Jan. 15-Art Museum trip
Spaghetti
garlic bread
salad

Sunday, Jan. 16
Dinner at church-take bread for 15-20

I'll be at Orgjunkie today

The Congressional Club Cookbook 1963

2011-01-07T07:55:00.000-08:00

A cookbook that includes either interesting back stories about the recipes, or combines history with cooking is always my favorite read. So, imagine how thrilled I was to find that the distinguished group of ladies known as the "Congressional Club" in Washington, D. C. put together a cookbook starting as early as 1927. The club was chartered in 1908 by an act of Congress and is composed of wives and daughters of members of Congress, of the Cabinet, and of the Supreme Court, and is entirely self-supporting (at least back in 1963!) They have a long and colorful history that is as varied as the personalities of the Presidents' wives of each administration. In this edition from 1963, Mrs. Kennedy hadn't been a widow very long and Mrs. Johnson, the First Lady, wrote the forward, which was customary. The president of the club always writes the preface, and this particular year, Mrs. John C. Kunkel from Pennsylvania served.

The original purpose of the Congressional Club was to help the spouses of members of Congress to get acquainted and adjust to life in the Capitol. In addition to their weekly teas(every Friday), the club hosts receptions honoring the President of the United States, the Vice-President, Speaker of the House and other notables. The social event that is most popular is the annual Spring Breakfast honoring the First Lady. In addition to social activities, members are offered French lessons, Spanish lessons, public speaking, flower arrangement, etc. I'm sure that with the changing times, and so many members of our present day Congress being women, this club has seen significant changes, but I'm hopeful that it still exists; I love the idea of having a tea every Friday! The only search info I have for this "National Treasure" is that it was published by The National Publishing Company in Washington, D.C. and the address of the Congressional Club: 2001 New Hampshire Ave., N.W., Washington, D.C. H.R.22029.

Page 233 "The King of Meats"
Lady Bird Johnson, Wife of President of the United States (1963)

Select one whole fillet of beef. Remove all fat and wrap around with strips of bacon. Place meat in oven at 400 degrees and cook for 30 minutes. Use no seasoning (salt and pepper tend to toughen the meat and the bacon is sufficient seasoning).
If the guests are not quite ready (a familiar occurrence with unpredictable schedules) and the meat has cooked for 30 minutes, remove from oven and cover beef with a clean tea towel. Just before serving, place beef under the broiler until just browned on both sides; the bacon will become crisp.
Cut into 1" thick slices and put on platter as if whole. There will be a variety of "doneness" from rare to well-done. If further seasoning is desired, use some seasoned salt immediately before serving and after broiling.
To garnish, place a mound of steaming broiled mushrooms on one side of the meat, and place a mound of golden plump kumquats (cold) on the other side. Use parsley on top of meat. Serves 6-10 people, depending on the size of the filet.

Personal Note: ***Happy Birthday to "The King of Dads"!!***

I will be at these swaps today:
-DesignsbyGollum
-Lifeasmom
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings

Jackie's Fish Chowder

2011-01-06T08:41:00.000-08:00

That's "The Jackie!" I happen to be thoroughly enjoying an old cookbook this week from 1963. It's called The Congressional Club Cookbook, and I won't give out much more about it today, because I plan to write a review on it for tomorrow's post. If you are a new reader to this blog, I usually review one of my old cookbooks every Friday; it's a clever way to trick myself into sorting through my huge accumulation of cookbooks! I hope you will enjoy this feature of my blog. I try to give the ISBN or catalog number so you can find that particular book if it appeals to you. Here's a sample recipe from this intriguing book from 1963.

Fish Chowder
(Page 334) Mrs. John F. Kennedy, Wife of former President of the United States

2 pounds haddock
2 ounces salt pork, diced
2 onions, sliced
4 large potatoes, diced
1 C chopped celery
1 bay leaf, crumbled
1 quart milk
2 TBSP butter
1 tsp salt
Freshly ground black pepper

Simmer haddock in 2 C water for 15 minutes. Drain. Reserve broth. Remove bones from fish. Saute diced pork until crisp, remove and set aside. Saute onions in pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth plus enough boiling water to make 3 C liquid. Simmer for 30 min. Add milk and butter and simmer for 5 min. Serve chowder sprinkled with diced pork. Serves 6.

I will be at these swaps today:
-Lifeasmom
-Prairiestory

***Book I'm reading now: Maximize the Moment by T. D. Jakes (a WV native)***

Beef Stroganoff

2011-01-05T13:27:00.000-08:00

I'm posting late today! Sorry, 'bout that. I've been to the salon to get my hair done; I was overdue and it took up my whole morning, but I look much better now. I thought that I would share a recipe for Beef Stroganoff since it's on my menu for this week. What a great hearty winter dish! I will be making mine using cooked brisket from the freezer in place of the round steak. This is a great way to use up leftover beef of any kind.

Beef Stroganoff

1 1/2-2 lbs. round steak cut into strips
Olive oil or shortening
1 red onion, finely chopped
2 TBSP sour cream or lemon juice
Salt and pepper to taste
1 TBSP flour
1/2 C hot water
1 can (3 oz.) button mushrooms, optional

I will be at:
-Diningwithdebbie
-Kellythekitchenkop

***Book I'm reading now: Maximize the Moment by T.D. Jakes***

Cut round steak into strips 1/4 " wide, then cut in 1" lengths. Brown meat quickly in olive oil or shortening. Add onion and cook until tender and slightly brown. If you have it, add sour cream. If not, add a few drops of lemon juice. Sprinkle flour over all and blend well. Add hot water and stir while cooking and a gravy is formed. Add mushrooms if desired. Serve immediately over hot cooked noodles. Serves 4.

Muzzy Oliver's Lemon Pie

2011-01-04T08:08:00.000-08:00

I plan to have a homemade lemon pie today for my birthday. Hubby always gets me a cake, but I told him this morning that I've had a craving for lemon pie since before Christmas...and today's the day! I'm sure he was OK with not having to pick up a cake. I'm sharing our dear friend, Muzzy Oliver's lemon pie recipe today. Muzzy was a wonderful cook, and if you would also like her recipe for cobbler, just search my archives. I'm not a fan of meringue on pie, so my grandmother ("Mammam") would make me lemon pie without it; what a sweetheart she was. Like Muzzy, my "Mammam" also made a mean lemon pie, but when I asked her for her recipe, she just chuckled and told me to check the side of the Cream brand cornstarch box! I'm just giving the recipe for the filling-you know to put it in your favorite pre-baked crust (or graham crust-that's Dana's favorite).

Muzzy Oliver's Lemon Pie

6 TBSP cornstarch
1/4 tsp salt
1 C sugar
2 C water
3 egg yolks
2 TBSP butter
2 tsp grated lemon zest (rind)
5-7 TBSP fresh lemon juice

Bake pie shell and cool thoroughly. Combine cornstarch, salt and 1/2 C sugar, mix well and add water. Put in sauce pan over low heat, stirring constantly until thick. Cover and cook 10 minutes more, still on very low heat, stirring occasionally. In a small bowl, combine egg yolks, and remaining sugar. Stir 1/2 C of the hot mixture into the eggs. Pour back into the cornstarch mixture and cook a few minutes longer, stirring constantly. Remove from heat, stir in butter, lemon zest and juice. Cool to room temperature without stirring. Pour into pie shell. Makes one 9" pie.

I'll be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-Beautyandbedlam
-Allthesmallstuff
-Fudgeripple
-WhoisLaura.com

***Book I'm reading now: Maximize the Moment by T.D. Jakes***

First Week of 2011 Menu

2011-01-03T08:36:00.000-08:00

I'm trying to use what I have this week to avoid going to the grocery store at the first of the month (too busy and crowded with other shoppers). We will be using leftover pork (from New Years) in the early part of the week, and leftover brisket from my freezer will make two of the meals later in the week. If all goes according to the plan, I shouldn't have to grocery shop until next week, and that's after coming back from a holiday trip! I've learned to use my large cooler to transport fresh food back and forth when we travel and it saves a run to the grocery store as soon as I get in town. We had a gallon of milk, a dozen eggs, some veggies and enough staples to make meals for a week with the meats from my freezer. Here's my plan for the week:

-Mon. Jan. 3
Pork BBQ
Coleslaw
Potato Salad

-Tues. Jan. 4
Beef Brisket
Mashed Potatoes
Corn
Rolls

-Wed. Jan. 5
Chili
Cornbread

-Thurs. Jan. 6
Chicken
Au Gratin Potatoes
Green Beans

-Fri. Jan. 7
Blueberry pancakes
Bacon

-Sat. Jan. 8
Scrambled eggs w/ bacon

Homemade pizza

-Sun. Jan. 9
Beef Stroganoff w/ noodles
Salad

Leftover Buffet

I will be at orgjunkie today for MPM.

***Book I'm reading now-Maximize the Moment by T.D. Jakes***

Irish Blessing for a New Year

2010-12-31T06:45:00.000-08:00

Today I'm sending you good wishes for a healthy and prosperous New Year. May your blessings be great and your troubles be few in 2011!

Irish Blessing

May you neighbors respect you,
Misfortune neglect you,
The angels protect you,
And Heaven accept you.

Enjoy a wonderful New Year's Eve. ~Marcia

I'll be at these swaps:
-DesignsbyGollum
-Grocerycartchallenge
-LifeasMom
-Amysfinerthings
-Momtrends
-AnnKroeker

Stuffed Mushrooms

2010-12-30T07:57:00.000-08:00

Stuffed mushrooms seem to be one of those delicious little bites that people look forward to at parties where appetizers are served. I thought that with New Year's Eve on the way, I'd share my favorite recipe for them. The important step to note is that I only use Jimmy Dean Low Fat Sausage (every store doesn't carry it, but it's worth the search. When I find it, I buy several rolls and freeze them).

Stuffed Mushrooms

24 large mushrooms, stems removed
1/2 C bulk sausage, fried (Jimmy Dean's is the best!)
1/2 C chopped onion
2 slices bread, crumbled
2 TBSP parsley, chopped

Saute onion in sausage drippings until transparent. Dice the mushroom stems and add to the onion, cooking another 3 minutes. Add bread crumbs, sausage and parsley. Mix well and stuff mushrooms; bake at 350 degrees for 30 minutes.

Note: Several years ago my dad told us how good Jimmy Dean sausage was, and once we tried it we never bought another kind. It's delicious and doesn't leave a skillet full of grease!

I will be at these swaps today:
-Lifeasmom
-Prairiestory
-Couponcookin

Won Tons

2010-12-29T06:29:00.000-08:00

One of my friends from University Church of Christ in Oklahoma gave me this recipe. Carol used to bring these to Family Game Night and they were gobbled up in a hurry! You had to be sure to get one of Carol's won tons on your first trip through the line, or you just wouldn't get one. I was told, by others at church, that Carol's mother, Umeko Wellspring, was also a great cook and used to bring them to church fellowships. Carol was very nice to share her recipe with me. I have to say that while her won tons were always shaped beautifully-mine are not! There's a talent involved with wrapping won tons (if you're not familiar with the method, you can just fold them in half and pinch the edges with a fork like a pot sticker.) I miss seeing Carol, Joe and their daughter, Amy; what a nice family.

Umeko Wellspring's Won Tons

1 pkg. won ton skins (I found these in the produce section at Country Mart)
small pkg. ground chuck
chopped scallions
1 can (14 oz,) chop suey vegetables (drained and chopped)
1 TBSP (or more) fresh ginger, grated
2 TBSP soy sauce
1 TBSP cooking sherry
salt and pepper

Brown ground chuck in skillet; drain off grease and add the rest of ingredients except won ton skins. Place a spoonful of mix in the middle of each won ton skin and fold, Fry in deep skillet or deep fryer until light brown. Drain on paper towels. (Good with plum sauce or hot chili sauce!)

I will be at these swaps today:
-WeareThatfamily
-DiningwithDebbie-
-Seaside Simplicity
-Thethriftyhome

Fresh Spinach and Mozzarella Salad

2010-12-28T06:40:00.000-08:00

We've been eating a lot of heavy, rich meals during the holidays and I assume that several of you have, too. So, I thought today would be ideal for a sharing a salad recipe. Enjoy!

Fresh Spinach and Mozzarella Salad
(Bon Appetit magazine Dec. '94)

1 C of your favorite Italian dressing
1 TBSP chopped fresh garlic
1 TBSP balsamic vinegar
1 tsp dried oregano
1 lb. plum tomatoes, seeded and sliced
12 oz. mozzarella cheese, cut into cubes
1/2 red onion, thinly-sliced
1/2 10 oz. bag ready-to-use spinach leaves
(and I think leftover cubed ham could make this a main course!)

Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl. Mix in tomatoes, cheese and onion. (Can be prepared 1 hour ahead. Let stand at room temp., tossing occasionally.) Add spinach to salad and toss to combine. Season to taste with salt and pepper and serve.

I will be at these swaps today:
-BlessedwithGrace
-BeautyandBedlam
-Gypsyscorner
-Allthesmallstuff
-Astrollthroughlife

Out with the Old/In with the New Menu

2010-12-26T22:55:00.000-08:00

This week we will be ending the old year and beginning a bright new year full of promise and hope. My wish for each of you is a year full of God's blessings. If you've never kept a "gratitude journal" you might want to consider it; it is very humbling to write down at least one thing that you're thankful for every day. I've done it before and was amazed at how many little (very important things...like oxygen!) I took for granted everyday. I still need loads of work in this area. I plan to keep such a journal again this year. Gratefulness (and not complaining) is a work in progress for me-like my "healthy eating plan"!
For me, this week of the year is always one of accessing, evaluating and transferring (bits of information about appointments and such from my old calender to the new one). I still need to choose a new calender with large spaces; always look forward to picking out a fresh, new one full of clean, blank squares of unused space.
I love the beginnings of a new year. It's that time when I plan and organize...and for us "list-makers" resetting to a new year is a joy! I know that God is in charge...so I like to give the Creator of the Universe something to laugh about...my little list of plans:0)

Here is one of those lists; my menu for the week:

Monday, Dec. 27

B: Irish Oatmeal in Crock Pot
Toast

D: Homemade pizzas
Veg. plate-dip

Tuesday, Dec. 28

B: Fried Ham (leftover) and eggs

D: Grilled Chicken
Glazed Carrots
Rice
Corn

Wednesday, Dec. 29

B: Fruit Salad
Blueberry Muffins

D: Ham and Beans
Hamburgers with onions
Cornbread

Thursday, Dec. 30

B: Cocoa Wheats and Toast

D: Fish
Oven-fried Potatoes
Green Beans
Candied Sweet Potatoes

Friday, Dec. 31

B: Scrambled eggs w/bacon
Fruit plate

D: Aunt Sis' Pulled Pork BBQ
Party foods
Punch

Saturday, January 1!

B: Pancakes
Sausage
Fruit

D: Pork BBQs
Coleslaw
Chips and dip

Sunday, Jan. 2

B: Cold Cereal

D: Chicken Casserole in Crock Pot
Green beans

I will be joining Orgjunkie today for MPM.

Snow Candy Recipe from 1800's

2010-12-24T07:33:00.000-08:00

This recipe comes from Pickerton's Wisdom published in East Hampton, Massachusetts in 1893. Every time I have an old cookbook from the New England area, I think of my sweet friend, Lisa. Her grandmother lived in a Victorian house there and Lisa remembers enjoying teatime at her Grammy's house as a child. She also enjoyed a famous last name-Converse; that's right, their family started the shoe company. Merry Christmas to all of my friends (and blog buddies!) far and wide!

My Holiday Scrapbook:

Snow Candy-1893

1 pan of newly-fallen snow
2 C brown sugar
1/2 C butter
4 TBSP molasses
2 TBSP water
2 TBSP vinegar

Boil sugar, butter, molasses, water and vinegar in a large pot until the candy reaches the Hard Crack stage on a candy thermometer. Immediately remove the candy from the heat. Pour thin ribbons of candy over the pan of snow. The candy will harden and melt the snow. Crack the ribbons of candy into pieces and give to the children.

In early days there was a rumor spread by some clever mothers that Santa wouldn't come if the house wasn't clean :0) (I like this-you get your house cleaned the week before Christmas...with plenty of eager helpers!)

I will be at these swaps today:
-DesignsbyGollum
-Lifeasmom
-Prairiestory
-Couponcookin
-Grocerycartchallenge
-Momtrends
-AnnKroeker

Old Snowball Cookie Recipe

2010-12-23T10:05:00.000-08:00

Marcia's Holiday Scrapbook:

Old Snowball Cookie Recipe

1 lb. Butter or oleo
1 Cup powdered sugar
4 C Swans Down Cake flour
1 Tsp salt
1 1/2 C of nuts (chopped - but not too, too fine)
2 Tsp vanilla

Mix together like pastry - in mixer - shape into balls (after dough has stood overnight, preferably) make the balls about the size of a small walnut. Place on ungreased cookie sheet - Bake at 300 degrees for 45 minutes. Sift a 2 lb. box of confectionary sugar and roll cookies in sugar while warm - then once again after cooled. Will make approximately 12 dozen.

Be sure to check in tomorrow for a special Christmas eve post (with a recipe for Snow Candy).

As Christmas is quickly approaching, I'd like to take this time to thank all of you for the fun experience that your readership in 2010 has provided me. Here's to a safe and happy holiday, and a fantastic new year!

What I'm Reading: A Dog's Purpose by W. Bruce Cameron

I will be joining Life as Mom, Prairie Story, and Coupon Cookin' for their swaps today.

O' Henry Bars

2010-12-22T07:09:00.001-08:00

Marcia's Holiday Scrapbook:

O' Henry Bars

1 C light corn syrup
1 C gran. sugar
1 1/4 C smooth peanut butter
6 C crushed rice cereal
1 (12 oz.) bag chocolate chips

Bring corn syrup and sugar to a boil in a heavy saucepan. Blend in peanut butter and cereal. In a separate sauce pan, melt chocolate chips, Press cereal mixture into a 13x9" cake pan. Frost with the melted chocolate chips.

Join me at :
-DiningwithDebbie
-WeareThatfamily
-Momscrazycooking
-Thethriftyhome

Cream Cheese Chipotle Appetizer Is Fast!

2010-12-21T07:32:00.001-08:00

My sons are all home for the holidays, so I'm thinking of ways to use my time wisely. Here's my favorite, fastest appetizer.

My Holiday Scrapbook:

Marcia's Cheese Spread

1 block of cream cheese
1/2 bottle Raspberry Chipotle Sauce
Favorite crackers (I like Toasteds)

Pull your most Christmasy serving plate out of the cupboard. Place cream cheese in the center and pour sauce over it. You can put fresh parsley around the sides for greenery if you're "feelin' uptown". Add the crackers, sit down with your Diet Coke with Lime and let the party begin! :0)

I'll be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-Beautyandbedlam
-Allthesmallstuff
-CoastalCharm

Creamy Nog Punch

2010-12-17T06:24:00.000-08:00

I think that at Christmas and New Years, a beautiful punch bowl full of a delicious mixture really makes the get-together or party. One of our family traditions is to ride around on Christmas eve to look at the lights and sing carols. When we come home we have punch and cookies. I love that. I look forward to it every year; if there are snow flurries during the drive-I'm in Heaven! I hope that all of you have a blessed holiday enjoying your own traditions. If you're looking for a different punch recipe, I'm happy to share one.

My Holiday Scrapbook:

Creamy Nog Punch
(makes 1 1/2 gallons)

1 gallon vanilla ice cream
1/2 gallon egg nog
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1 (16oz.) container frozen whipped topping, thawed

Scoop ice cream into a punch bowl. Pour eggnog over ice cream and sprinkle with nutmeg and cinnamon. Stir in whipped topping. Serve immediately. Stir as needed. Prep time: 10 min.

I will be at these swaps today:
-Designs by Gollum
-Ann Kroeker
-Momtrends
-Grocerycartchallenge
-Lifeasmom
-Amysfinerthings

"Smoothie" Candy Bar-Very Quick!

2010-12-16T06:51:00.000-08:00

These taste like the old Smoothie candy bars that I used to love as a kid. They had little cards in the bottom that you saved up to redeem for free candy. Do you remember them?

My Holiday Scrapbook:

Smoothies

1 lb. white chocolate
1 lb. butterscotch chips
1 C peanut butter

Pour melted candy into small foil cups on cookie sheet (or use a mini muffin pan!) Cool on counter for 2 hours.

I will be at these swaps today:
-LifeasMom
-Prairie Story
-Couponcookin

Italian Bow Knot Cookies

2010-12-15T05:44:00.000-08:00

The cookie recipe that I'm sharing today is a soft, buttery cookie; very delicate, so handle them carefully and you'll need wire racks or waxed paper under them for the glaze. Happy Wednesday to everyone!

My Holiday Scrapbook:

Italian Bow Knot Cookies
Mrs. Dan Crisis, Fennville, Michigan

Makes 6 dozen medium cookies

4 C flour
4 tsp baking powder
2 tsp salt
6 eggs, beaten
1 C sugar
1/2 C oil
1 1/2 tsp lemon extract

Blend beaten eggs into dry ingredients, following with all other ingredients. Knead until smooth. Roll into pencil lengths and tie into bow knots. Bake on greased cookie sheets in a 400 degree oven for 15 minutes. Glaze when cooled.

Lemon Glaze:

1/4 C butter
1` lb. confectioners sugar
Juice of 2 lemons

Cream butter, add remaining ingredients. Stir until well-blended. If too thin, add more sugar-too thick, add more lemon juice. (I've also made these using vanilla instead of lemon.)

I'll be at these swaps today:
-WeareThatfamily
-DiningwithDebbie
-Momscrazycooking
-Thethriftyhome

Oyster Cracker/Peanut Brittle

2010-12-14T07:21:00.000-08:00

I think salty, crunchy and sweet are an unbeatable taste combination. This Christmas brittle recipe has all three, and because you use oyster crackers, it tames the sweetness and the fat calories. This surprisingly-good treat has held a place in my Holiday Scrapbook since 1993; it was clipped from the pages of a Woman's Day magazine. I hope you like it and add it to your list of nice (not naughty) recipes!

My Holiday Scrapbook:

Oyster Cracker/Peanut Brittle

2 C granulated sugar
1 C light corn syrup
1 TBSP butter or margarine
1 tsp baking soda
1 1/2 C salted cocktail peanuts
1 1/2 C oyster crackers

1. Lightly grease a cookie sheet and a metal spatula. Have ready a candy thermometer or glass of ice water.
2. Mix sugar and corn syrup in a large saucepan. Bring to a boil over medium heat, stirring often. Boil 10-12 minutes, stirring occasionally until candy thermometer registers 300-310 degrees (hard crack stage), or when a small amount dropped into ice water separates into hard brittle threads.
3. Remove from heat. Add butter and soda. Stir rapidly until butter melts and soda dissolves (mixture will foam). Add peanuts and crackers and mix well. Immediately pour onto prepared cookie sheet and press with prepared spatula to 1/4" thickness.
4. Let stand until cool and hard. Break into bite-size pieces. Store airtight w/ waxed paper between layers.

I will be at these swaps today; check them out for more great recipes!
-Atthewell
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff

Menu for Week of Dec. 13

2010-12-13T08:48:00.000-08:00

Mon. Dec. 13

Baked Herb Chicken
Fresh Green Beans
Onion Rings

Tues. Dec. 14

Homemade Potato Soup
Lamb Chops

Wed. Dec. 15

2 Christmas Events

Thurs. Dec. 16

Chicken Salad
Hot rolls

Fri. Dec. 17

Chili
Crackers

Sat. Dec. 18

Pork Roast
Mashed Potatoes
Corn

Sun. Dec. 19

Sandwich
Tonight-Christmas Event (Hot Buffalo Chicken Dip)

***I will be at Orgjunkie today for MPM.***

Scented Cinnamon Ornaments

2010-12-10T05:54:00.000-08:00

If you're looking for a fun craft that you can use as a gift or just decorate your tree with, these little ornaments are ideal. I think the smaller ornaments are cute as package decorations, too. These are easy and inexpensive to make and the scent is wonderful in your house!

My Holiday Scrapbook:

Scented Cinnamon Ornaments

1 C cinnamon
3/4 C applesauce
2 TBSP white school glue
1 TBSP cloves
1 TBSP nutmeg

Combine spices, add applesauce and glue. Stir to combine. Work mixture w/ hands 2-3 min. or until dough is smooth. Divide into 4 parts. Roll out each dough portion to 1/4". Cut into desired shapes. Make a small hole in the top of each ornament w/ a straw(for the ribbon). Allow to dry at room temperature for 3-4 days. Turn ornaments once a day for uniform drying. Thread ribbon through hole in the ornament.

Have a great Friday, everyone!

I'll be at these swaps today; give them a look for lots of great recipes and ideas!
-LifeasMom
-DesignsbyGollum
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings
-Quiteatingout
-Fingerprintsonthefridge

Aunt Sis' Salted Peanut Chews

2010-12-09T06:18:00.000-08:00

My Holiday Scrapbook:

One Christmas when I was little, My Aunt Sis brought these salty, chewy delights to our house when she and Uncle Dave came for one of their annual holiday visits. I'm sure she brought the candy bar-type cookies with my dad in mind; her only sibling loves peanut candy. Every time I eat these cookies they remind me of childhood holidays. Greg, Becky and I would anxiously wait while Aunt Sis and Uncle Dave would unload their Ford (their vehicle was always a Ford!...he was an accountant for the company). Aunt Sis, a high school teacher, loved to bake and try new recipes that she got from her typing students or church friends, and would always bring in goodies. As an adult, I now realize that all of the excitement surrounding their trips in for Christmas, Easter or Thanksgiving was certainly not about the treats, but all about them! They were one of our holiday treats! They didn't have children of their own, so we were the glad recipients of their love and attention...what a blessing. My parents enjoyed their company, too. I vividly remember lying in bed as a child of 10 or 11 and hearing the four of them downstairs on Christmas eve giving my "Ants in the Pants" game and my brother's "Don't Spill the Beans" game a trial run before Santa wrapped them. I will always treasure those "moments of Christmas Past" when "joy" meant that Aunt Sis and Uncle Dave had just pulled into our driveway.

Aunt Sis' Salted Peanut Chews

Base:
1 pkg. yellow cake mix
1/3 C margarine
1 egg
3 C mini marshmallows

Topping:

2/3 C corn syrup
1/2 C margarine
2 tsp vanilla
2 C peanut butter chips
2 C Rice Krispies
2 C salted peanuts

Heat oven to 350 degrees. Combine all base ingredients except marshmallows. Press into a 13x9" pan. Bake 12-18 minutes. Sprinkle with marshmallows and return to oven for 2 minutes. Heat topping ingredients until chips are melted. Add rice cereal and peanuts. Spoon over marshmallows and chill. Remove from fridge 2 hrs. before serving.

I will be at these swaps today:

-LifeasMom
-Joyofdesserts

Julie-Ruth's Creamy Dill Dip

2010-12-08T07:10:00.000-08:00

My Holiday Scrapbook:

If you like a creamy dip in the middle of your crackers or veggie tray, I've got one for you! My college roommate and present-day buddy, Julie, gave me this recipe when we were in school at WVU. I've found that it is also a great topping for baked potatoes.

Julie-Ruth's Creamy Dill Dip

1 C dairy sour cream
1 C mayo
1 TBSP minced dried onion
1 TBSP dried dill weed
1/2 tsp seasoned salt or garlic salt

Thoroughly combine all ingredients and chill well to blend flavors. Serve with crackers or raw vegetables.

Aloha!!

I will be at these swaps today:
-WeareThatfamily
-Thethriftyhome
-Kellthekitchenkop
-DiningwithDebbie
-King'scourt4
-Turningbacktheclock

Praline Thumbprint Cookies

2010-12-07T07:31:00.000-08:00

My Christmas baking has begun! I have already made my marshmallow fudge that Dana looks forward to every year, but hadn't baked any cookies, yet. Yesterday was the day! I made Peppermint Crunch, Peanut Butter Reindeer Cookies (Tues., Dec. 8, 'o9 post) and some sugar cookies. These will go in hostess gifts and to the youth minister and his family. I have to do my baking and candy-making in spurts so that it is fresh for gifts. I usually make our cookies and fudge the week of Christmas. In the spirit of cookie-baking, here is another long-time recipe from my Holiday Scrapbook.

I brought this recipe home from one of the many cookie swaps that I've attended over the years. I remember that these cookies are rich. You might want to have them with coffee or a glass of milk!

Praline Thumbprint Cookies

1 C margarine
1 C powdered sugar
2 C flour
1 C finely-chopped pecans
1 TBSP vanilla

Cream margarine, gradually adding powdered sugar, beating well. Add flour. Stir in nuts and vanilla. Shape dough into 1" balls; place about 2" apart on ungreased cookie sheets. Press your thumb in center to make indentation. Bake at 375 degrees for 15-17 minutes; Do Not Brown! Cool on racks. Spoon about 1/2 tsp praline filling into each cookie.

Filling:
1/2 C margarine
1 C firmly-packed brown sugar
dash of salt
1/2 C evap. milk
2 C powdered sugar
1/2 tsp vanilla

Melt margarine in saucepan; add brown sugar and salt; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in milk. Bring mixture to a boil. Let boil 2 minutes or until it reaches 232 degrees (candy thermometer). Remove to cool; when lukewarm, stir in powdered sugar and vanilla. Beat w/ wooden spoon until mixture is smooth. Fill centers of cookies.

I will be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff

Monday Menu

2010-12-06T10:59:00.000-08:00

Lots of running to do this morning so I'm posting late. Here's our plan for the week. Join me the rest of the week as I share recipes from my holiday scrapbook!

Mon. Dec. 6

Chili dogs w/ cole slaw
Macaroni and Cheese
Fruit plate

Tues. Dec. 7

Baked Spaghetti
Garlic Stix
Salad

Wed. Dec. 8

Eat out-Christmas Event

Thurs. Dec. 9

Fish
Baked Potato
Cole slaw (leftover)

Fri. Dec. 10

Eat out-Christmas Event

Sat. Dec. 11

Eggs and bacon on Wheat Thin Buns

Roasted Pork Loin
Wild Rice
Corn

Sun. Dec. 12

Leftover Pork w/ BBQ sauce
Onion Rings
Fruit

Christmas Event-Eat out

Everyone have a happy Monday!
I'll be at Orgjunkie today.

My Holiday Scrapbook: Pistachio/Cherry Fudge

2010-12-03T11:03:00.000-08:00

Here's a beautiful Christmas-colored fudge to share with friends and neighbors!

Pistachio/Cherry Fudge

4 C sugar
2 C milk
1/2 C butter
1/4 tsp salt
1 tsp vanilla
1/4 C finely chopped candied cherries
1/4 C blanched pistachio nuts

Put sugar, milk, butter and salt in a large saucepan and bring to a boil, stirring constantly until sugar is dissolved. Cook over medium heat, stirring occasionally to soft ball stage (use a candy thermometer if this is tricky for you). Cool fudge til it's lukewarm. Add vanilla and beat until thick and creamy. Fold in cherries and nuts quickly. Pour into a buttered 8" square pan and stand at room temperature until firm. Cut into squares. Makes about 2 1/2 pounds.

I'll be at these swaps today:
-Grocerycartchallenge
-LifeasMom
DesignsbyGollum
-Momtrends
-AnnKroeker
-Amysfinerthings
-Fingerprintsonthefridge

My Holiday Scrapbook: Christmas-1st Corinthians 13 Style

2010-12-02T07:20:00.000-08:00

Here's a favorite clipping from the pages of my trusty holiday scrapbook; great to remember at the beginning of December!

Christmas
1st Corinthians 13 Style
Author unknown

If I decorate my house perfectly
with plaid bows
but do not show love to my family,
I'm just another decorator.

If I slave away in the kitchen,
baking dozens of Christmas cookies,
preparing gourmet meals and arranging a
beautifully adorned table at mealtime,
but do not show love to my family,
I'm just another cook.

If I work at the soup kitchen, carol in the nursing home and
give all that I have to charity,
but do not show love to my family,
It profits me nothing.

If I trim the tree with shimmering angels and
sparkling snowflakes,
attend a myriad of holiday parties and sing carols galore,
but do not remember Christ,
I've missed the point.

Love stops the cooking to hug the child.

Love sets aside the decorating to kiss the husband.

Love is kind, though hurried and tired.

Love doesn't envy another's
home that has
coordinated Christmas china and table linens.

Love doesn't yell at the kids to get out of the way.

Love doesn't give only to
those who are able to
give in return,
but rejoices in giving to those who
can't.

Love bears all things,
believes all things,
hopes all things,
endures all things.

Love never fails.

Video games will be beaten,
pearl necklaces will be lost,
golf clubs will rust,
but giving the
gift of love
will endure.

I didn't write this, but I wish that I had. What a wonderful reminder of getting our priorities straight as we begin the month of December!

I will be joining Life as Mom and The Thrifty Home for their swaps today.

(Book I'm reading now: Giant by Pulitzer Prize winner Edna Ferber)

My Holiday Scrapbook: Lemon Cut-Out Cookies

2010-12-01T08:07:00.001-08:00

Although sugar cookies reign supreme as Christmas cookie cut-out favorites, my hubby likes my version which is lemon-flavored. I top them with a vanilla/confection glaze (with various colors and sprinkles, of course!)

Marcia's Lemon Cut-Out Cookies

1/2 C butter, softened
1 1/2 C sugar
1 egg
2 3/4 C flour
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1/2 C fresh lemon juice (or a little less)
Colored sugars or icing

In a large mixing bowl, cream together butter and sugar; beat in egg. Stir together dry ingredients; add alternately with lemon juice to creamed mixture. Mix well (dough will be soft). Chill overnight (or several hours). Preheat oven to 400 degrees. On well-floured surface, roll out 1/3 of dough into 1/8" thickness (chill remaining dough while you roll out this piece). Cut out shapes with floured cutters. Sprinkle with colored sugars, if desired (I like to ice them when they're cooled). Place 1" apart on greased baking sheets. Bake 6-8 minutes or until edges are lightly-browned. Cool, ice and decorate.

I will be joining We are That Family, Krazy Kitchen, Kelly the Kitchen Kop, Dining with Debbie, King's Court IV, and Turning Back the Clock for their swaps today.

(Book I'm reading now: Giant by Pulitzer Prize winner Edna Ferber)