Instant Potato Boats from Food Storage Cookbook

In the world of cookbooks, there's fancy and practical; Cooking With Stored Foods, today's book, is a little of both. If you blend two very different, yet very knowledgeable, authors with a "scoopful" of advice on preservation and storage of almost every type of food, you have the ingredients for an invaluable reference to add to your cooking library.

First, the spicy and exotic cooking ingredient; author, Carlene Richardson Tejada, who has taught English Literature in El Salvador and has traveled extensively. Her love for international cooking shows through the spicy, unique recipes that she adds to this book. Among some of her recipes are: West African Beef Stew; Sweet Potato Custard; Beef Sate (Indonesian BBQ); and Turkey Pilaf.

Our second, yet equally important, ingredient in this cookbook mix is author, Carroll Porter Latham. Ms. Latham's advice and expertise are like a staple food in your pantry, it's a necessary part of the book; an intricate base on which the recipes are centered. Ms. Latham worked for years as a Home Economist for the Cooperative Extension Services in Wyoming, Utah and Arizona. Her knowledge of food storage and preservation has roots in her Mormon background, as well as, her background in home economics.

These two women have collaborated and "mixed" their talents to produce a cookbook that satisfies a need for some out-of-the-ordinary recipes, along with information that goes above and beyond in food storage. I was amazed to learn the "water glass method" of preserving raw eggs, as well as, the freezing method for fresh citrus fruits. There is one whole section on wheat, and many vegan recipes are provided. This would be a good book to add to your reference books in the kitchen. The publisher was Fisher Publishing in 1981 and its ISBN is 0-89586-120-8. Good luck!

Our sample recipe uses instant potatoes that you have on-hand in your pantry:

Page 51 Instant Potato Boats

1 C water
1/2 tsp salt
1 TBSP butter or margarine
1/4 C evaporated milk
1 TBSP dried minced onion
1/8 tsp ground allspice
1/2 (5 oz.) pkg. instant potato flakes (1 1/4 C)
1/2 C shredded cheddar cheese (2 oz.)
Paprika

Cut four 8"x6" pieces heavy-duty foil. On each piece of foil, fold down 1 inch on all sides. Fold up about 1" at a 90 degree angle on 2 long sides. Fold 2 ends together. Corners will come together to form points. Set aside. Bring water to a boil in a medium saucepan. Pour water into a warm medium bowl. Stir in salt, butter or margarine, evaporated milk, onion and allspice. Add potato flakes, stirring only to moisten. Let stand 5 minutes. Preheat oven to 400F (250C). Stir potato mixture lightly with a fork. Spoon potato mixture into foil boats. Sprinkle tops with cheese and paprika. Place on a baking sheet. Bake 3 to 5 minutes until cheese melts. Serve immediately. Makes 4 servings.

I will be at these swaps today:

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My Baked Steak with Onion Gravy

I had my Ladies' Bible Class this morning, but since then, I've been getting prepared just in case we get that storm that the National Weather Service is predicting. Sometimes they are correct in their predictions, and sometimes not, but I'd rather have food and extra water if we lose power. So, I got my van gassed-up, and swooped into the grocery store (which was extremely busy!). I was going to haul more wood to the back porch, but Blake did that job (great to have big, strapping, sons around!) So, I'm just now getting to my blog. I'm going to make my baked steak for tonight, so I thought that I'd share that with you.

Marcia's Baked Steak with Onion Gravy

1 large round steak or London Broil, cut into portions (or Black Angus Cube Steaks)
1 large chopped onion
flour
salt and pepper to taste
Crisco shortening

Dredge pieces of steak in flour and drop into preheated heavy (cast iron) skillet (that has a couple of TBSP of Crisco heated). Brown coated meat on all sides; salt and pepper on both sides. Place browned pieces of meat in large crock pot that's been sprayed with cooking spray. Layer chopped onion with pieces of meat. Put warm water in skillet to loosen the browned bits; pour over steak and onions. Cook on low for several hours. Remove meat from crock and pour a little white sauce into drippings to thicken. Put meat back into pot with gravy. (You can also layer the meat, topped with onions in a glass casserole dish; pour pan drippings and warm water over it just to the top of the meat layer. Cover tightly with heavy foil and bake in the oven for 3-3 1/2 hrs. at 300 degrees (it will make its' own gravy!)


I'm at these swaps today:

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Kellythekitchenkop

Pineapple-Apricot Chicken Thighs

I'm busy having a Monday-type day, today, because of Ben's birthday celebration, yesterday. While piles of sheets fill my laundry room, and the washer and dryer are going full tilt, I thought that I would take a break and share one of my best recipes for chicken thighs. I got this from a community fund raiser cookbook and it's a zesty recipe for chicken thighs. I think that it should always be served with steamed rice! In the summer, in fact, another option for this chicken is to put the thighs on the grill and then serve the sauce on the side (with that rice, of course!)


Pineapple Apricot Chicken Thighs

10 chicken thighs (can use white meat, too, but it's not as juicy)
3/4 C pineapple apricot preserves
3/4 C French dressing
1 (1 oz.) pkg. dry onion soup mix (I like Lipton's)
sesame seeds for garnish (optional)

Preheat oven to 400 degrees. On a cookie sheet, place foil and arrange the chicken thighs. Mix up preserves, onion mix and dressing. Pour over the chicken and bake for 60-75 min. The temp. and time might vary according to your oven. I bake it on my middle rack.


***Book I'm reading: The Blind Side***


I will be at these swaps today:

BlessedwithGrace
BalancingBeautyandBedlam
Gypsy'sCorner
Raising4GodlyMen
Allthesmallstuff

Starting Our Week with Ben's Birthday!

It's January 25th, and that means that 16 years ago today our son, Ben, was born. He came into this world screaming, and now that we're experiencing his teenage years, he's still screaming (in spontaneous bursts... "where are my clean jeans?; When's dinner gonna be ready?; it's Not "techno-crap', it's my computer equipment!" He brings lots of energy and fun to our house and we celebrate the day that he came into our family! Love you, Ben!

Our weekly menu begins with Ben's choices on Monday.

Monday, Jan. 25

Eat out at Olive Garden
Eclair Dessert at home


Tuesday, Jan. 26

Baked Steak
Mashed Potatoes
Corn/green beans
applesauce


Wednesday, Jan. 27

Chicken Salad w/ Wheatable crackers
Lemon Pepper Squash


Thursday, Jan. 28

Steak Soft Tacos
Jello w/ fruit


Friday, Jan. 29

Grilled Pork Chops
Cheese Potatoes
7 Layer Salad
Hot rolls


Saturday, Jan. 30

Jimmy Dean De-Lights Breakfast Sandwiches
Fruit salad


Grilled hamburgers
Vegetable Plate w/ dip
Baked potatoes


Sunday, Jan. 31

Shrimp Prima Vera
salad
rolls


Leftover Buffet


I will be at Orgjunkie today for MPM.

Vegetable Cookbook Helps in Our Attempt to Eat Healthier

We are participating in our community's health challenge this year, so I'm trying to fit more fruits and vegetables into our meals and snacks. The cookbook that I'm reviewing for today ought to be very helpful.

This book is from 1975 when Southern Living offered a series of paperback cookbooks called, "The Family Guidebook Series". This particular book is aptly named, "The Vegetable Cookbook". Unfortunately, this is the only book that I own from the series. Who knows what other great books might have been included in that set?! (If you have them, please share with us in the comments box.) The book was published by Oxmoor House out of Birmingham, Al., and its Library of Congress Catalog Card Number is 74-18641. Back when this book came out, it cost $1.95! My, how cookbooks have gone up in price...along with everything else.

This is a very practical book if you just need a bigger selection of vegetable recipes. It's a bare-bones-type of cookbook; just vegetable recipes, that's it! But, it is a Southern Living book, so you know these are bound to be great vegetable offerings. After all, the South is the home of the "vegetable plate lunch" and the "country supper"; beans and corn bread, fried tomatoes and some greens on the side (don't forget the onion with those beans!) No, I didn't include okra...it's probably the only vegetable that I do not like.

The person who owned this book before I did has written her list of favorites in the front, so I'm going to include it for you. I always go by the handwritten cook's notes that I find in my estate sale and hand-me-down treasures, they are usually a great guide.

Rhubarb Cobbler p. 60
Parmesan Potato Sticks p. 59
Caraway Seed Potatoes p. 59
Dilled New Potatoes p. 58
Creamed Spinach p. 65
Baked Acorn Squash p. 68
Zucchini Au Gratin p. 69
Sweet-Sour Cabbage p. 29
Lima Beans with Tomatoes p. 17
Tangy Orange Beets p. 21

Of course, for health reasons, you might have to lighten-up some of the recipes that contain cream or butter, but that's true of all old cookbooks. Good luck in finding this book!


Sample recipe: page 71

Scalloped Tomatoes

4 slices toast
1(16 oz. can) tomatoes
1 small onion, grated
1 TBSP sugar
1/4 tsp salt
1/8 tsp pepper
1/4 C butter or margarine, melted
2 TBSP grated Parmesan cheese

Cut 3 slices of toast into cubes, and 1 into strips for topping. Mix tomatoes, onion, sugar, salt pepper, butter or margarine. Put layer of toast cubes and tomato mixture into a casserole. Arrange toast strips on top and sprinkle with Parmesan cheese. Bake at 375 degrees about 30 minutes, until heated through. Yield: 4 to 5 servings.

Join me at these great swaps today:

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Beef Noodle Soup Uses Ramen

Today's the day that I finally clean out my clothing and shoe mess in the closet. Nothing's on the floor, but there are way too many things in there that I don't wear, or need mending. Also, my Halloween and Christmas sweaters are still in need of being put away in storage (a cedar chest). I do have a plan of attack; give-away box, put-away box and a garbage bag for trash. I also need to arm myself with a micro-cloth and my can of Pledge Dust and Allergen spray. Vacuuming will be my grand finish! I hope your day holds more fun and excitement than mine.

Here's a quick and easy soup recipe for today. Please come back tomorrow when I review one of my old cookbooks!

Beef Noodle Soup

1 lb. ground beef
One 46 oz. can of V-8 Juice
1 envelope onion soup mix
1 package (3 oz.) Beef Ramen Noodles
1 pkg (16 oz.) frozen vegetables

In large saucepan, cook beef until browned. Drain; stir in V-8 juice, soup mix, contents of Ramen seasoning packet and mixed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes, or until vegetables are tender. Return to a boil and add noodles. Cook for 3 more minutes or until noodles are tender. Chop fresh green onions on top for garnish and extra flavor. 8 servings.


***Book I'm reading: The Blind Side by Michael Lewis***

I will be at LifeasMom's swap today

Nacho Potato Soup Uses a Box of Au Gratin Instant

I'm still on my soup theme (until I put away the recipes I got out of the drawer while hunting down the one for my chicken soup). Here's a recipe that's fast and delicious...especially for those who like a spicy soup; if you're not partial to spicy, leave out the green chilies and Tabasco.


Nacho Potato Soup

1 pkg. Au Gratin Potatoes
1 can corn, drained (I prefer frozen, if have it)
1 can (10 oz.) diced tomatoes and green chilies, drained
2 C water
2 C milk
2 C cubed Velveeta (can use Mexican Velveeta to spice it up even more!)
Dash of Tabasco
Parsley

In Dutch oven, or 3 qt. saucepan, put potatoes and sauce package, corn, tomatoes and water; mix well. Bring to a boil; reduce heat and cover. Simmer for 15 to 18 minutes, or until potatoes are tender. Add milk, cheese and Tabasco. Cook (stirring occasionally) until cheese is melted. Garnish w/ parsley. Makes 2 quarts.

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Bean Soup!

I had yesterday off, so today's more like my usual Monday. You guessed it! the washer is humming and I'm getting ready to fix make-ahead food for the week. I'm hoping to tackle a major clean-out project this week-our walk-in closet! Please keep me in your prayers that I make it back out alive (ha!) It really is in need of attention. Hubby will sort out his clothes, of course, but I just dread my half of that closet. It was our Christmas "hidey hole", too, so that added to the mess.

The Senior Appreciation Lunch that our teens hosted at church this weekend went very well. It was so encouraging to see how much the young people enjoyed the time spent serving others. As usual, the folks who came out to enjoy the lunch were very complimentary and expressed their thanks. It's so great when young people get positive feed-back because they've done a good deed. If you've never done a Youth/Senior activity at your church, I highly recommend it!

We had Chili and Chicken Noodle Soup at our luncheon on Saturday, so I pulled several of my soup recipes from my file last week. Here's a good one for bean soup:

Navy Bean Soup

1 lb. dry navy beans
2 qt. chicken broth
2 TBSP minced fresh parsley
2 bay leaves
1/4 tsp pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled


To take the gas out of beans:

I soak my beans the night before in water with a little baking soda. Then rinse, add fresh, cold water to cover; repeat fresh water rinse, again.
Alternate method: cover with cold water in soup kettle (I use a Dutch oven)bring to a boil and boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.


Soup directions:

In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add onion, carrot and celery. Cover and simmer for 20-25 min. or until vegetables and beans are tender. Stir in bacon. Pull out bay leaves before serving. Makes 8-10 servings.

***Book I'm reading: The Blind Side by Michael Lewis***


I'll be at these recipe swaps today:

BlessedwithGrace
Balancing Beauty and Bedlam.com
Gypsy'scorner
Raising4GodleyMen

Monday Menu Plan on MLK Day

Everyone's home today for Martin Luther King Day, so I'm getting my menu posted late. Sorry about that! Happy Monday to everyone!


Monday, Jan. 18

Grilled Cod and Shrimp
Broccoli and Cheese
fruit with jello


Tuesday, Jan. 19

Homemade Chicken Noodle Soup
crackers


Wednesday, Jan. 20

Taco Salad
Iced tea


Thursday, Jan. 21

Tuna Salad on Wheat Toast
Vegetable tray


Friday, Jan. 22 Family Game Night

Homemade pizza
salad


Saturday, Jan. 23

Irish Oatmeal w/ cinnamon and raisins to add
toast
hot tea/milk


Grilled Chicken Salad
Hot rolls

Peach or Blackberry Cobbler



Sunday, Jan. 24

Baked Salmon w/Old Bay
Scalloped Potatoes
corn

Leftover Buffet


I'll be at Orgjunkie for MPM today!

Down Home With The Neeley's

Our cookbook today is a great book to own if you like Southern-style barbecue! The Neely's, of Food Network fame, are now authors. I love their show, so I had to give their cookbook a look. Paula Deen's boys discovered the Neelys while doing their their travel/food show for the Food Network. Like "Cooking with Paula Deen", you can't watch the Neely's show without coming away from it feeling like you've been visiting "family". They have a passion for cooking, family and barbecue; what a powerful combination!

This book is a compilation of all the things that make their cooking show enjoyable to watch. Included in the book are pictures of both sides of their family, past and present and family recipes that sound unbeatable.

I have high hopes that most of the recipes in this cookbook are ones that I will put in my "favorites box". I've noticed that we make our Deviled Eggs recipe basically the same way (drops of hot sauce in the filling). I'm already planning to try the BBQ Seasoning recipe to rub on my pork before making Pulled Pork BBQ, and then slathering it in the Neely's BBQ Sauce that they are so generous to share the recipe for!


I'm not going to give a sample recipe today, since this book is new and just hit the shelves recently. I will tell you that you can find it almost anywhere; I saw it at Sam's this morning!

I'm very anxious to try out these down-home recipes for family favorites. Hope you will, too. Thanks Neely's for sharing your recipes for your "famous 'cue" and also the family stories and pictures! It's a delightful book.

I will be at these swaps:

LifeasMom
DesignsbyGollum
Grocerycartchallenge
Momtrends
AnnKroeker.wordpress.com

Deck Sandwiches with Honey Mustard

My youngest son attended a Christian preschool when he was little, and this recipe came from the school letter that was sent home every month. The school calendar/brag page and update letter on school news included a "recipe of the month" from the school cooks. I haven't figured out why these are called "Deck" sandwiches (maybe because it looks like a stack?!), but they sound like they would make a good side to a bowl of soup!


Deck Sandwiches
Teays Valley Christian (Go Lions!)
Ms. Liz Peters


1 Loaf of Hawaiian Bread (store deli)
1 package sliced ham
1 package sliced Swiss cheese
Butter

Mary's Honey Mustard

1 C mustard
Honey to taste
Mayonnaise to thicken
Pepper

Slice bread and toast. Add ham and cheese. Top with Mary's Honey Mustard, and enjoy!

I will be at LifeasMom for the recipe swap today.

Zesty BBQ Steak

Here's a fast dinner idea that can be put on buns for sandwiches or poured over rice. It is baked in the oven, but I think that you could easily make this in your slow cooker as well. I plan to try this great recipe for beef in my crock pot, sometime soon. Happy Wednesday!

Zesty BBQ Steak

1 1/2 lb. chipped sirloin steak
2 TBSP flour
2 TBSP shortening
1/2 minced onion
1/3 C minced celery
1 clove minced garlic
1 can crushed Italian tomatoes
1 C water
2 green peppers, chopped
2 TBSP brown sugar
2 TBSP Worcestershire sauce
2 TBSP lemon juice
2 tsp Dijon mustard
Dash Tabasco Sauce
salt and pepper to taste

-Dip steak in flour.

-Brown steak in skillet along with onion, celery, peppers and garlic.

-Add remaining ingredients and stir well.

-Cover and bake in 325 degree oven for 1 1/2 to 2 hours, until tender. (I'm going to try this in the crock pot on low for 3 hrs.)

-Serve as a sandwich, or over rice.

-I will be at these swaps today:

DiningwithDebbie
WeareThatfamily
Krazykitchen
KellytheKitchenKop
Raising4Godlymen

Snowman Soup

As I mentioned, yesterday, our youth group at church is hosting an Appreciation Luncheon for our senior members this Saturday. I've been working on some of the finer details of that project this week. The event will have a winter/snowman theme, so I'm making take-home favors that are bags of, "Snowman Soup".

Snowman Soup is a little baggie filled with hot cocoa mix, snowballs (mini-marshmallows, 2 kisses (Hershey's) and a stirrer (mini candy cane). It is accompanied by this tag:

"When it's so cold that you hollar and whoop,
It's time to bring out the Snowman Soup!

Pour the packet in a mug
Add the snowballs, too
And throw in the kisses from the snowman to you.

Now fill with hot water
and use the cane to stir it.
Sip slowly and soon you'll feel
the warm winter spirit!"


Here's the recipe that I used to make the Sugar-Free Hot Cocoa Mix:

1 1/2 C Splenda
1 C powdered non-dairy creamer (Coffee-mate is good)
1 C dry milk powder
3/4 C unsweetened cocoa powder

-In a blender or food processor, combine all dry ingredients. Mix well and store in an air-tight container.

-To serve, put 2 to 3 TBSP in a mug and fill 2/3 full with hot water and stir.

-For Snowman Soup favors-put 2 TBSP cocoa mix, 2 unwrapped Hershey's Kisses, 4 mini-marshmallows and 1 wrapped mini peppermint candy cane in a small baggie, Tie at the top with twist-tie or colorful ribbon; add tag with picture of snowman and poem.

Note: 2 TBSP of mix without additional candies has:

51 calories
1.8 g fat
1 mg cholesterol



I will be at these swaps today:

BlessedwithGrace
BalancingBeautyandBedlam.com
Gypsy'sCorner

Menu for a Busy Week

This week includes: car maintenance; dental appointment; grocery shopping; Christmas decoration-packing and a Senior Appreciation Luncheon at church. We will be eating some make-ahead meals on the menu. Today, in fact, I'm braising some beef for fajitas and mixing up some salads, boiling eggs for quick "breakfast grab-its",and making soup and chowder. Here's the menu:


Monday, Jan. 11

Buckwheat Blueberry pancakes
Turkey bacon
Fruit salad


Tuesday, Jan. 12

Corn Chowder
Ham and Cheese on French bread
Baked Cinnamon Sweet Potatoes


Wednesday, Jan. 13

Meatball Stew (w/ vegetables)
Easy Apple Turnovers (Jan. 7th post)


Thursday, Jan. 14

Steak Fajitas (lettuce and tomatoes)
Broccoli Salad
Glazed carrots


Friday, Jan. 15

BBQ Baked Chicken Breasts
Broccoli/Rice Casserole
Hot rolls


Saturday, Jan. 16
Senior Appreciation Luncheon (hosted by Youth Group)

Homemade Chicken Noodle Soup in roaster


(Put spaghetti sauce ingredients in crock for tonight.)
Spaghetti
Layer Salad
Garlic Toast


Sunday, Jan. 17

Baked Salmon
Tammy's Crock Pot Macaroni and Cheese
Corn
Vegetable plate

orange slices

***Book I'm Reading: The Blind Side***

I will be at Orgjunkie for MPM today!

Make-A-Mix Cookbook Helps Save Time and Money

Our Old Cookbook Review today will be great for those among us who have made New Year's resolutions to save money, but will be enjoyed equally by cooks who want to save time; time spent cooking, as well as, at the grocery store! It's a thin soft-cover book from my collection called, "How to Make Your Own Mixes: Make-A-Mix Cookery" by Karine Eliason, Nevada Harward and Madeline Westover. It was originally published by Fisher Publishing in 1978 and the ISBN is 0-89586-007-4 for softcover, and o-89586-008-2 for the original hardcover copy.

I think that the original owner of my copy (I've never met a used cookbook that I didn't like!) used it often; it is an extra-flexible softcover book! I found this one at an estate sale of an elderly woman here in town. It is a wonderful source of recipes for basic "convenient" mixes that cooks use on a regular basis. This book puts the term, "convenience" in a whole new light, because you can have the ingredients already made into a mix, labeled, and stored in an air-tight container on your shelf, ready to go when you need them, at a fraction of the price of name-brand mixes.

This is an encyclopedia of a useful arsenal of goods for a well-stocked pantry-so important when you have a family, or even if you don't, and it's winter weather outside!
There are mix recipes for soup bases, cookie dough, bread mixes, dips, beverages, seasonings...you name it! The basic concept is to start with what they call, "master mixes" and then use the recipes provided that contain your master mixes that you've made-ahead and stored in your pantry.

Even if you're a very busy person, you could use a free Sunday afternoon or evening to stir up these handy mixes and stock your pantry. The recipes provided, that use the mixes, are simple and easy-to-follow. The categories that divide the master mixes are as follows: 'Quick Mix (makes over 30 basic recipes) includes Chicken Mix and Meatball Mix; Dry Mixes includes Hot Roll Mix, Pancake Mix and Pudding and Pie Mix; Semi-Dry Mixes contain vegetable shortening, butter or margarine (generally stay fresh for 10-12 weeks); and, Freezer-Refrigerator Mixes are moist and require cold storage in appropriate containers (keep about 3 months) include Braised Beef Cube Mix, Mexican Meat Mix and Moist Pie Crust Mix.'

I've chosen Taco Seasoning Mix on page 43 as our sample recipe today:

Taco Seasoning Mix Pg. 43

2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp crushed dried red pepper
1/2 tsp instant minced garlic
1/4 tsp dried oregano
1/2 tsp ground cumin

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a 6" square of aluminum foil and fold to make it air-tight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 2 TBSP) Taco Seasoning Mix. To make additional packages, increase ingredient amounts proportionately.


Taco Filling

1 lb. lean ground beef
1/2 C water
1 pkg. Taco Seasoning Mix (see above)

Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8-10 tacos.


I'll be at these swaps today:

DesignsbyGollum
LifeasMom
Momtrends
Grocerycartchallenge
AnnKroeker.wordpress.com

Fast Apple Turnovers with Refrigerated Crescent Rolls

My dad loves almost any dessert that is wrapped around apple slices: Apple pie, apple dumplings, apple fritters, apple turnovers...well, you get the idea! And I didn't, "fall far from the tree"-I love apple desserts, too.

It's Dad's birthday today, and I just called to sing Happy Birthday over the phone (talk about "adding insult to injury"!). He was cruising the "hot spots" of New Martinsville with Mom when I caught him on his cell phone (on your birthday "you can run but you cannot hide!")

New Martinsville is the local shopping destination there, and also where we used to get apple fritters from one of the local grocery store bakeries (although, they didn't last long at our house). I wish I could be with my dad to celebrate his special day and see the snow; he said they are expected to get up to 6 more inches today! I live too far away for that, so instead, I will post an apple recipe in his honor. Love you, Dad! Happy birthday!


Fast Apple Turnovers
(Old magazine clipping)

2 C peeled, finely-chopped apples
1/3 C sugar
2 TBSP flour
1/2 tsp cinnamon (or to taste)
Dash nutmeg (opt.)
Two 8 oz. cans refrigerated crescent rolls

Glaze:
1/2 C powdered sugar
2 to 3 tsp water

Heat oven to 350 degrees. Mix together first 5 ingredients; make sure apples are well-coated. Separate dough into 16 triangles. Spoon about 1 rounded TBSP of apple mixture into the center of each. Fold 3 corners of dough over the filling, overlapping. Place 1 inch apart on ungreased cookie sheets.

Bake at 350 degrees for 20-25 min. Remove from pans to cool. Combine glaze ingredients and mix till smooth. Drizzle over warm rolls.

I will be at:
LifeasMom
JoyofDesserts

Crock Pot Macaroni and Cheese...Sempre Fi

When my two older sons were in high school, a new family moved into our community and church family, as well. Matt and Tammy were a great couple with two very sweet girls and a lovable Labrador Retriever. Matt was an officer with the Marine Corp and Tammy was a teacher.

Every time that we had a church dinner, Tammy would bring some great-tasting dish and then, later, pass out copies of the recipes to all of us "fans"! Because she had moved around the country a lot, (military families are known for that!)she had swapped recipes with "the best"! Here's her recipe for a delicious version of Macaroni and Cheese (from a friend that she met while living in Charleston, S.C.). Enjoy!


Tammy's Crock Pot Macaroni and Cheese
(from: Margaret Hoover, Charleston, S.C. Church of Christ)

16 oz. box elbow macaroni, cooked and drained
4 C shredded cheddar cheese (can substitute other cheeses of same amount)
1 can evaporated milk
1 1/2 C milk
2 eggs
1/4 C Parmesan cheese, grated
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp celery salt
1/8 tsp crushed red pepper

Spray crock pot with cooking spray. Place macaroni, 3 C of the cheese, and the remaining ingredients in the crock pot. Mix well. Sprinkle top with the remaining cup of cheese. Cover and do not stir while cooking!(Very important!) Cook on low setting for 5 to 6 hrs.


***Book That I'm Reading: Civil War Wives by Carol Berkin***


I will be at these recipe swaps today:
WeareThatfamily
DiningwithDebbie
KrazyKitchen

Mom's 7 Minute Frosting

I am so glad to be back in my closet/office writing my thoughts and recipes down! I really enjoyed the holiday break, but there's something to be said for ordinary days, as well. I guess the everyday-workdays make us appreciate the glitz and whirl of the holidays. I have to say, though, that my very favorite parts of Dec./Jan. were having my family home and the simple traditions that we reenact every year: looking at the lights, listening to carols and decorating cookies together. I know that I appreciated the traditions even more this year because we had Blake home from Japan to enjoy them with us!

My holiday funfest ends every year with my birthday on January 4th. Even as a child, I considered my birthday the final touch on my favorite time of the year. My mom would make anything that I requested for my "birthday dinner" and then, cake with 7 Minute Icing and presents!

Having a January birthday as a kid was like a "safety net" for anything that Santa didn't remember, or you forgot to ask for! The biggest gift that I wished for every birthday was SNOW! Usually God granted the wish, and sometimes not. If we got enough snow, I didn't have to start back to school on my special day. It's funny, but now I'm "over 29" years old... and still wish for snow on my birthday!

Mom's 7 Minute Frosting

2 unbeaten egg whites
1 1/2 C granulated sugar
2 tsp light corn syrup
1/2 C cold water
Dash salt
1 tsp vanilla

Put all ingredients except vanilla in the top of a double broiler (not over heat); beat 1 min. with electric hand mixer. Place over (but not touching) boiling water and cook, beating constantly, until frosting forms stiff peaks, about 7 minutes (don't overcook).

Remove from boiling water. Pour into mixing bowl. Add vanilla and beat to spreading consistency, about 2 min. This amount frosts tops and sides of two 8 or 9" layers, top of 13x0" cake, or 2 dozen cupcakes (I had a birthday "tea party" one year!)

I will be at these swaps today:

BlessedwithGrace
BalancingBedlamandBeauty.com
Gypsy'sCorner