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
Thursday, July 28, 2011
Friday, June 3, 2011
Guacamole Dip/Tuskegee Cookbook
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
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
Friday, May 27, 2011
Custard Pie/ 1968 Osterizer CB
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!
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!
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