Tis the Season

Drove down to Albany and went shopping with my daughter yesterday.  Adison stayed at home with her Dad.  We got a lot accomplished and enjoyed our day together.  But the best was when we returned home.  Adison was just getting up from a late nap; I had purchased a little nutcracker for her at the Christmas Tree Shop (she has a thing for nutcrackers this year it seems).  She moved his little mouth around and then put him down on the shelf to decorate.  "I'll put him here near the stable so he can watch over Baby Jesus too", she said.  Then she picked up her nativity pieces and told me who were the shepherds, the wise men, Mary, Joseph, Baby Jesus and, of course, all of the animals.  I asked who the other figures were and she said, "Oh Grandma, those are the angels.  Do you know everybody now"?  That was just so precious to me.  After all, tis the season.

Hey Baby It's Cold Outside . . .

A little nippy out there this morning and getting a little nippy in here - woke up to a chilly room and thought "Oh, no!"  Out of fuel but they're going to be bringing it sometime today.  I hate mornings like this but I am enjoying my coffee, especially with a picture of Adison, my granddaughter, staring at me from the mug. 

Adison is really looking forward to Christmas this year.  She talks about seeing Santa, about the dolls and books she wants Santa to bring her, and about Baby Jesus in the manger.  I have a manger set here that one of my kids received piece by piece through their Sunday School years.  Adison puts it together and takes it apart over and over again when she is here.  She knows the wise men and the shepherds and, of course, the animals.  She doesn't always remember Mary and Joseph but we're working on that.  Adison will be three the 21st of January so I think she does alright remembering most of them.  She has a set at her house too but they don't have all of their Christmas things out yet.

Each year at our church we have a 'Christmas Tea' - dainty little sandwiches and yummy desserts served with coffee or tea (December 19).  I'm bring Adison this year and she will think she's at a big tea party, I am sure.  Her Mom and Dad both have to work that day so Adison and Grandma will have a big day together.  Well, that's all the rambling for now. Have a great day everyone.  

Southern Cookbook - 322 Old Dixie Recipes

This is a small cookbook I bought on one of my most favorite vacations - down to Pennsylvania where we visited the Amish countryside, Gettysburg, Philadelphia, Hershey Park, Eisenhower's home and more.  We even went to Reading to do a little shopping but mostly to see our AA division of the Albany-Colonie Yankees play the Reading Phillies.  The Yankees won and we had such a good time.  The players even recognized our kids and said hello to them and said 'what are you two doing here?".   They were a great team and the core four still play for the NY Yankees.

I bought this book mostly to add to my collection but here is a recipe I've taken from it to try.

Spiced Devil's Food Cake

2 c brown sugar

1 c butter

2 eggs

1 c buttermilk

3 c flour

4 squares melted cooking chocolate

1 1/2 Tbs cinnamon

1 tsp allspice

1 tsp cloves

1 tsp baking soda dissolved in

1/2 c boiling water

1 tsp vanilla

Cream sugar and butter and add to well beaten eggs; then add milk, chocolate, and beat flour in lightly, adding a tsp of vanilla and spices.  Add baking soda dissolved in boiling water.  Bake in layer cake tins in a moderate oven, 350 degrees, for about 30 minutes.

Sounds yummy to me - another one worth a try!!  ENJOY

The ABC of Jiffy Cookery

Another great auction find - recipes from A to Z.    I just turned the page and the first recipe up is for Apple Soup!  Let's give it a try! 

APPLE Soup (Preparation time:  20 minutes)

4 apples, pared and diced

1/2 c sugar
Rind of 1 lemon, finely chopped
3 c Hot water
1/2 c red or white wine
2 Tbs flour
2 Tbs Cold water
1/2 c heavy cream

Combine apples, sugar, lemon rind, and hot water.  Cook until apples are tender.  add wine.   Blend flour and cold water.  Thin with a few tablespoons of hot soup.  Mix into soup.  simmer 5 minutes.  Chill, and add cream before serving.  (Serves 6)

Peanut Brittle from The Holiday Candy Book

Before my husband passed away we used to attend many auctions and estate sales together.  He came across this cookbook at an auction of a Saratoga estate quite some years ago.  The author is Virginia Pasley and this book was copy written and  published in 1952.   It is well worn both on the outside as well as the inside.  I actually never used it but my husband made peanut brittle once in a while.  I think I shall try it this year.  Here is the recipe:

1 1/2 c sugar

1c light corn syrup

1/3 c water

1 Tbs butter
1 1/2 c salted peanuts
1 tsp baking soda
1/2 tsp vanilla

Measure sugar, corn syrup and water into a 3-quart saucepan and stir over low heat until sugar dissolves.  continue stirring until syrup boils, then put in your thermometer and boil over high heat until thermometer registers 280 degrees.  Lower  heat and add butter, stirring rapidly, then the peanuts.  If your peanuts are not salted, add 1/2 tsp salt.  Cook and stir for 2 to 3 minutes, then stir occasionally until temperature reaches 300 degrees.  Remove from heat; add baking soda and stir until it bubbles up; add the vanilla, stir again and then pour onto two large cookie sheets.  Spread out thinly with a spatula and when the edges are cool enough to handle, pick them up and stretch out as thinly as possible.  As the candy cools down, pull it loose from the pan and turn it over, stretching again.  This candy does not keep well and will get sticky unless kept in a tightly covered tin.

ENJOY!!

Where have I been?

Sorry for not keeping up with my blog and yours too!  My computer is giving me lots of trouble and I've only been getting online when at my daughters.  I hope everyone had a wonderful Thanksgiving; yes, we survived it all!  There was so much food and we had such a good time being together.  Maybe we'll do it again next  year!  Have a great DECEMBER!!

HOT Drinks for a Cold Evening

Ever want something hot to drink and don't want the usual coffee or tea, not your normal hot chocolate or cider either?  Here are a couple of hot drinks you might enjoy!

Hot Buttered Cider

1 Quart apple cider

2 Tbs brown sugar

4 Tbs butter

Place all ingredients in a large saucepan over medium heat; bring to a simmer, stirring to dissolve sugar.
(4 servings)

Mint Chocolate

2 ounces unsweetened chocolate
4 Tbs water
2 c milk
3 Tbs mint syrup or creme de menthe

Put chocolate squares in a pan; add water and melt, stirring occasionally, over low heat.  Scald milk over med heat in a second pan, then slowly whisk it into chocolate.  Add mint syrup or creme de menthe and whisk again.
(2 servings)

Honey Cocoa

1 cinnamon stick
4 c milk
1/4 c powdered, unsweetened cocoa
1/4 c honey

Scald the milk with the cinnamon stick over medium-low heat.  Remove from heat.  Discard the cinnamon stick.  Place cocoa in a small bowl and dribble in 1/2 c milk, stirring constantly.  Add the cocoa mixture to the milk and warm over low heat.  Stir in the honey and heat through.
(4 servings)

Warm White Russian

2 1/2 c brewed coffee
1/2 c heavy cream
1/2 c coffee flavored liqueur
1/4 c vodka
Whipped cream for garnish

Combine coffee, cream, coffee liqueur, and vodka in a saucepan.  Simmer until hot.  Divide mixture among heated mugs and garnish with whipped cream.
(4 servings)

Lights Out Grog

1 jigger vodka
1 jigger cognac
2 jiggers light rum
1/4 c orange juice
1 c boiling water
1 tsp sugar

Combine vodka, cognac, rum and orange juice in a heated mug or heat-resistant glass.  Fill mug with boiling water and stir in the sugar.
(1 serving)

Happy Thanksgiving

Thanksgiving Day is almost upon us.   Macy's parade in the morning; Dallas Cowboys in the afternoon, I think (not for me)    We are all so looking forward to our big dinner together down at my church hall.  We have a definite 37 to 40 people at this point.  My contribution:  lots of sweet potato souffle, many mini-cheesecakes topped with cherries or peaches, cranberry stuffing and meatless gravy for my darling daughter.   Included in our feast:  turkey, stuffing, hams, mashed potatoes, green bean casserole, turnips (a wonderful recipe that my husband used to make that my daughter is putting together this year), creamed onions, eggplant parm, eggplant with veggies and chicken, relish trays and vegetable trays, pies and breads and soooooooooooo much more.  Happy Thanksgiving everyone!

TODAY'S KITCHEN - Al Roker's Chili

I don't think my mornings could be complete unless the TODAY show clicked on at 7 o'clock each morning.  I really enjoy the hosts and their stories of what's going on in the world TODAY.  I bought TODAY'S KITCHEN Cookbook quite a while ago; there are recipes from the hosts as well as from the hottest chefs and  celebrities.  Here you will find the recipe for Al's Chili (Al Roker), which would be real tasty on these cool fall evenings.

2 lbs chuck steak, cubed into bite size pieces

1 lb hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 Tbs cumin
1 Tbs paprika
1 Tbs pure chili powder
1 32-oz can crushed tomatoes
1 16-oz can pinto beans
1 16-oz can northern beans
1 16-oz can dark red kidney beans

Brown the beef and sausage in a large dutch oven.  Remove meat from pan and reserve.   Drain off the fat, reserving about 2 Tbs.  saute' the onions and garlic until translucent, about 7 to 8 minutes.

Add the cumin, paprika, and chili powder.  then add the tomatoes and the meat into the Dutch oven.  Stir the whole pot, and simmer on the stove for about an hour and a half.  at that point, add the three cans of beans, simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream, and shredded cheddar cheese.  a nice warm corn bread would be nice as well.

Broccoli and spaghetti Squash - two of my favorites

Another great sounding recipe from Broccoli by Brody that sounds yummy and easy to make.   This recipe calls for a sweet Spanish or Vidalia onion.  Vidalia onions are readily available in the spring but you can sometimes find them in your market year-round.  If you cannot find them, simply substitute a sweet Spanish onion.  The combination of colors here - bright yellow squash and the deep green of the broccoli - makes this a visually stunning dish.

1 large (2-3 pounds) spaghetti squash
3 Tbs water
1 Tbs olive oil
1 medium vidalia onion (or sweet Spanish), thinly sliced
1 clove garlic, minced
1 small zucchini, thinly sliced
3 c broccoli stems and florets, stems peeled and thinly slice on the diagonal
2 Tbs water
1 scallion, green and white parts, chopped

Cut the spaghetti squash in half lengthwise.  Scoop out the seeds and invert the squash halves on a plate.  Sprinkle with the 3 Tbs water, cover with plastic wrap, and microwave for 5 to 7 minutes.  (The spaghetti squash halves can also be placed in a shallow aluminum foil lined baking pan with water and baked at 350 degrees F for 45 minutes).  The skin should be tender when pricked with a fork.  Cool slightly.

Heat the oil in a skillet over medium-high heat and saute' the onions and garlic until just tender and transparent but not browned.  Add the zucchini and broccoli  and the 2 Tbs water.  Cover and steam over medium heat for 2 to 3 minutes until the broccoli is crisp-tender.  Remove the pan from the heat.

Gently separate the spaghetti strings from the squash by scraping the insides of the squash with a fork.  Remove them to a serving bowl and gently mix with the other vegetables.  Garnish with scallions and serve.

Broccoli-Chicken-Cheese Roll-up

I was talking with my cousin Kathy this morning about broccoli - how long would it keep in the refrigerator; should she blanch and freeze it or what?  Broccoli crowns are on sale through today and she wants them for one of her Thanksgiving veggies.  Since we were on the subject of broccoli - I went to the bookshelf and retrieved Broccoli by Brody, by Lora Brody and here is a recipe I came across that sounds like it would be pretty darn good!

Broccoli-Chicken-Cheese Roll-ups (Serves 8)

8 boneless, skinless chicken breasts
1/2 c bottled Italian dressing
1 c chopped broccoli stems and florets, stems peeled and steamed or microwaved for 2 minutes or until just tender
1 c regular or skim milk ricotta cheese
1/4 c chopped fresh parsley
1/4 c sliced scallions, green and white parts
1 large egg or 1/4 c egg substitute
1/2 c dry white wine or chicken broth
Salt and freshly ground black pepper to taste

Place the chicken breasts in a shallow dish; pour the salad dressing over the chicken and cover with plastic wrap and refrigerate for at least 30 minutes or as long as 3 hours.

Preheat oven to 350 degrees F with the rack in the center position.  Spray and 9 x 13 inch baking dish with nonstick spray.

In a bowl, mix together the broccoli, ricotta, parsley, scallions, egg, salt and pepper.

Divide the filling among the chicken breasts and spread it out almost to the edges.  Roll the chicken around the filling, secure with a toothpick, and place seam side down in the prepared baking pan.

add the wine, cover loosely with foil, and bake for 45 minutes, removing the foil during the last 10 minutes of cooking.  Remove the toothpick before serving.

Shopping and Lunch with the Seniors

     Today I've arranged for the Senior Center bus to take a group of 24 seniors to Colonie Center (a local shopping mall) where we'll visit the Christmas Tree Shop and whatever else we have time for.  I know that I will make a stop at The Children's place and Crazy Eights to see if they have any buys for my granddaughter.  Adison will be 3 on January 21st and she just loves clothes (she likes shoes even more)!!

     After our shopping we'll meet back on the bus and then head to the Olive Garden and Red Lobster (next door to each other) for lunch.  We have 19 ready to eat at the Olive Garden and 5 will dig in at the Red Lobster (Olive Garden for me because I love their soup, salad and bread sticks)!!

     Hope all the seniors enjoy their day!!

Cookies and Treats

How does that cookie jar empty so quickly?   Guess it's time to bake some Cinnamon Sugar Cookies for my little Miss Adison to enjoy!

Ingredients
1/2 c butter, room temp
1/2 tsp salt
1 tsp grated lemon rind
1 1/4 c sugar
2 eggs
2 Tbs milk
2 c flour
1 tsp baking powder
1/2 tsp baking soda
2 Tbs ground cinnamon

Preheat oven to 400 degrees F.

In a large mixing bowl, cream together butter, salt, lemon rind and 1 c sugar.  Add eggs and milk; mix well.  In a separate bowl, combine flour, baking powder and baking soda and gradually add to the wet mixture; mix well.  Drop mixture onto greased cookie sheets, one round tablespoon at a time, 2 inches apart.  In a small bowl, mix 1/4 c sugar and cinnamon.    Butter the bottom of a glass, dip into cinnamon sugar mixture and flatten one cookie.  Repeat until all cookies are flattened.  Bake 8 to 10 minutes until light golden.  Transfer cookies to wire racks and let cool.

Makes two and a half dozen cookies

Let's Blog Hop!!!

GRANDMOTHER SAYS. . . . .

When I was a little girl growing up I didn't know either of my Grandmothers (both having passed away before I was born) but I did have my Grandfathers for a few years.   But I do remember my Mom saying some of the following and I have even said a couple to my children when they were growing up.

Beauty is only skin deep.

Don't put all your eggs in one basket.

The best things in life are free.

All that glitters is not gold.

Never judge by appearances.

Money does not grow on trees.

Things are not always what they seem.

You can't tell a book by its cover.

Don't go near the water until you learn how to swim.

Waste not, want not.

A penny saved is a penny earned.

And I do hope I'm around to say a few of them to my darling granddaughter!  These are a few simple words but have an enormous amount of meaning to them.

Adison - A love of my life

     Here I am, spending some time with my granddaughter Adison. We dropped her Mom off at work and came home and had breakfast while she watched a Christmas show.

      I was recently afforded the opportunity to review Charles Dickens "A Christmas Carol"  [a pop-up book] and have brought it with me to my daughters today  to read to Adison. The review should be posted on Saturday.  I hope my little angel will like it!

Out and About

I'll be out and about the next few days so won't be here to blog!   

 I hope everyone has a wonderful weekend!!

A Musical Feast

The recipes found in these pages were donated by some of the world's favorite musical artists with their personal photos and reminiscences.  The recipes include family favorites, dishes discovered by the artists on their travels and recipes that resonate with personal memories.  A few of those famous musicians include:  Tony Bennett, the Grateful Dead, the Beach Boys, the Bee Gees, Cher, Clint Black, Johnny Cash, Led Zeppelin, Madonna, the Village People, and many, many more. 

Blue Eyes' Italian Chicken, Potato and Onion dish

Frank Sinatra

This is best with soft music and candlelight.

Ingredients:

2 2-lb chickens cut into pieces
Olive oil
2 medium onions, sliced separately
8 potatoes, peeled, quartered
1 c white wine
2 Tbs oregano
1 c fresh parsley, minced
Salt and pepper to taste
1 lemon, sliced

Preheat oven to 350 degrees F.

Soak chicken in salted water for 30 minutes.  Drain.  Pat dry with paper towels.  Fill large baking dish 1/2 to 3/4 inch high with olive oil.  Layer chicken in bottom of pan; cover with onions; add potatoes, wine, oregano, parsley, salt and pepper.  Mix pan ingredients by hand.  Cover with lemon slices.  Cover with foil. Bake 1 hour and 15 minutes, stirring every 20 minutes.  Uncover and cook 15 minutes longer, or until  potatoes are soft. 

Serve with cold white wine. . . . and you'll love it.  Add a salad and dessert, and it is a wonderful meal.

8 servings

The artists donated these recipes to help combat one of the biggest social problems of our time: 

the problem of homelessness.

Last Dinner on the Titanic


This is the name of a cookbook I bought a number of years ago and just took it off the shelf this morning so that I could look through it and post an interesting recipe.  Not only was the Titanic the largest liner ever built, it also carried the most advanced culinary facilities afloat.   In the three galleys, a staff of about eighty worked around the clock to prepare nearly 6000 meals daily.  The recipes in this book were researched from period sources and carefully tested for modern kitchens.  This book contains beautiful pictures and wonderful stories as well as the delightful recipes. 

The dinner menu for an evening in The Third Class Dining Saloon listed the following for dinner one evening:  Vegetable Soup, Roasted Pork with Sage and Pearl Onions, Green Peas, Boiled Potatoes, Plum Pudding with Sweet Sauce, Cabin Biscuits, Oranges and Tea.  Following is the recipe for the Roasted Pork with Sage and Pearl Onions.

Roasted Pork with Sage and Pearl Onions

Today, cooks serve pork roasts that are slightly pink, but at the beginning of the century, anything but well done pork posed a health hazard.  Since pork becomes tough when well done, the custom was to marinate the meat overnight to increase its moisture content and improve its taste.  This recipe contains the best of both ages:  the meat is coked to the modern standard of doneness, but marinated to maximize juiciness and flavor.

Ingredients

1 onion, finely chopped

3 cloves garlic, minced

1/4 c vegetable oil

1/4 c port

1/4 c chopped fresh sage (or 2 Tbs dry, crumbled sage leaves)

1/2 tsp pepper

1 Boneless Pork Shoulder Butt, rolled and tied (3 lb)

1 1/2 c small button mushrooms

1 tsp butter

3 c chicken stock

1 1/2 c pearl onions

1 Tbs all-purpose flour

1/2 c port

Salt and Pepper

Place first six ingredients in food processor.  Blend until onion and sage are almost smooth.  Place pork roast in large shallow bowl;  pour sage mixture over pork, turning to coat.  Cover and refrigerate for 24 hours, turning occasionally.

Remove roast from refrigerator and let come to room temperature for 30 minutes.  Meanwhile, clean mushrooms and remove stems; reserve stems for another use. 

In large skillet, melt butter over medium-high heat.  Place in bottom of roasting pan with marinating juices.  Pour 1/2 c of the chicken stock over the pork and surround with pearl onions.  Bake in 325 degree F oven for 1 hour; add mushrooms and another 1/2 c of the chicken stock to pan.  Continue to cook for about 60 minutes or until instant-read meat thermometer registers 160 degrees F or until juices run clear and meat is just barely pink in the center.  Remove roast and vegetables from pan; tent with foil and let stand for 15 minutes.

Meanwhile, set roasting pan over medium heat; sprinkle flour into pan; cook, stirring, for 1 minute.  Pour in remaining stock and port; bring to oil and cook for 3 minutes or until thickened.  Strain.  Season with salt and pepper to taste.

Slice roast and arrange on platter.   Spoon sauce over pork slices and serve pork surrounded with onions and mushroom caps.   Makes 6 servings.

I've always been intrigued by the story of The Titanic; the stories, pictures and even the recipes give us a glimpse into the lives of those who embarked on its maiden voyage in April 1912.


 



Mom's Tomato Soup Cake

As a little girl, I just loved it when my Mom made her tomato soup cake.  While looking for some of my favorite recipes for posting, I came across this one.   I've never made it myself but I think this must be as good a time as any!  I hope it's as good as I remember it.

Cream together:

1/2 c butter or margarine
1 1/2 c sugar
2 eggs
1 can tomato soup

Sift together and add to the above:

1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp salt

Add 1 c raisins and 1 c nut meats.

Bake in prepared loaf pan for 1 hour at 350 degrees F.

Enjoy!!

Time to Make the Fruit Cakes

The aroma of fruit cakes!  I remember taking my  Mom to visit her cousins Kay and Betty and watching them soak the fruit cakes in rum.  They were sooooooooooo delicious.    Once they were made they took them out once a week and added more rum to the cheesecloth.  Here is Betty's recipe:

1 1/2 c raisins

1 1/2 c dates, chopped

2 c sugar

5 Tbs, sort of heaping, butter

2 c boiling water

Boil the above for 20 minutes.

Mix the above together with:

2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
3 c flour
1 c chopped nuts
1 shot of rum
1 lb mixed fruit

Put in a large greased tube pan.  Bake at 350 degrees F for about 1 hour.  Let cool; remove from pan while still warm.   Wrap in cheesecloth soaked in rum (sometimes they used wine, whiskey instead of the rum).  wrap good in Reynolds wrap.   Store in refrigerator.

Mom's cousins used to make the fruit cakes mid-November; resoak them with the rum weekly and continue to refrigerate.   Just right for the holidays!!

Enjoy!!

"Meet Me On Monday!"

   Questions:

1.  What is your favorite kind of pie?mincemeat
2.  Have you ever ran out of gas in the car you were driving?no, never
3.  How many languages do you speak?Just English, but I do remember the French national anthem(we had to sing it every day in French class)4.  Do you take daily vitamins?no5.  What is your worst eating habit?eating too fast

Slow Cooker Pumpkin Cake

Another recipe from Old Fashioned Pumpkin Recipes.  I haven't tried this one yet but it does sound quite interesting.  Maybe this weekend!

1/2 c granulated sugar
1/2 c dark brown sugar
1/2 c cooking oil
2 eggs, beaten
1 c cooked pumpkin
1 1/2 c flour, sifted
1/2 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1 c chopped nuts
1/2 c raisins or chopped dates

Cream sugars and oil.  Add eggs and pumpkin and mix well.  Sift dry ingredients together and add to pumpkin mixture.  Add nuts and raisins.  Pour batter into well greased and floured 2-lb coffee can.  Place in slow cooker and cover top of can with half dozen paper towels.  Place lid on cooker and bake on high 2 1/2 to 3 1/2 hours.  Resist temptation to take lid off slow cooker to check progress of cake.  This lets out a tremendous amount of heat.  Cake is done when toothpick inserted in center comes out clean.

Chicken 'n Cheese Shortcake

Yes, another recipe from my favorite cranberry recipes cookbook.

12 (3-inch) squares cornbread, split in half, shortcake fashion
4 c cooked chicken or turkey meat
4 c shredded sharp cheese
2 (1-lb) cans Ocean Spray Whole cranberry sauce, heated

Place buttered cornbread squares (split) on baking sheet.  Distribute chicken pieces over cornbread squares.  Cover with shredded cheese.  Broil 4 inches from heat source until cheese melts or bake 1/2 hour at 350 degrees F.  Stack two squares high, shortcake fashion, on serving plate and top with hot cranberry sauce.  makes 12 servings.

More Cranberry Recipes

Another great recipe using cranberries.  Getting ready for Thanksgiving and our big family feast!!

Cranberry Ham Rolls

4 Tbs butter or margarine

4 Tbs onion, finely chopped

4 Tbs chopped celery

2 c rice, cooked

Salt, Pepper

8 slices (1/8" slices)boned, boiled ham

Cranberry glaze

Melt butter in small saucepan.  Add onions and celery.  Cook until soft.  Remove from heat.  Add rice and seasoning.  Spread mixture on each ham slice; roll up; fasten with toothpick.  Place in greased (or sprayed) shallow pan.  Make cranberry glaze.  Spoon over ham rolls.  Bake 15 to 20 minutes at 350 degrees F.  Makes 8 servings.

Cranberry Glaze

Crush contents of a 1-pound can ocean spray jellied cranberry sauce and add 1/2 c brown sugar.  Spoon over ham rolls before baking.

ENJOY!!



Last Visit to the Farmer's Market

This was the last outdoor Farmer's Market for me in Saratoga Springs, NY (they will be indoors for about a month more though) and I bought my first spaghetti squash of the season.   One vendor had some that were really small, great for one person.  I took one out yesterday, pierced it and then microwaved it.  When it was finished  (about 7 minutes on High, turn it over and cook for another 7 minutes), I cut it in half, scooped out the seeds and shredded the spaghetti out into a small bowl.  I added just a couple pats of butter, some garlic and some Paul Newman's peach salsa.  DELICIOUS!! 

Orange Cranberry Bread

Cultivation of cranberries began in Massachusetts nearly 200 years after the landing of the Pilgrims.   The berries seemed to grow larger and juicer where sand from the dunes blew over the vines.  Cultivation today comes from this simple observation made more than 150 years ago. 

     Cranberries grow on peat soil that has been covered with a three inch layer of sand.  Cuttings or branches from existing cranberry vines are planted deep enough to take root in the peat soil beneath the sand.  The vines, planted about six inches apart, gradually spread over the ground forming a thick green carpet. 

     The vines are weeded in the spring, pruned in the fall, fertilized and resanded every three or four  years.  Vines are protected from frost by flooding and irrigated in time of drought.

     While my children were young we took many trips to Massachusetts and Ocean Spray Cranberry world was often one of our stops.  The bogs at the entrance are breathtaking and the displays inside are quite interesting. 

Orange Cranberry Bread

1 pkg orange muffin mix

1 egg

1 c Ocean Spray Cranberry Orange Relish

Preheat oven to 350 degrees F.  Grease 8 1/2 x 4 1/2 x 3" loaf pan.  Blend orange muffin mix with egg and cranberry orange relish.  Stir until just blended; mixture will be slightly lumpy.  Pour mixture into pan.  Bake for 45 to 50 minutes . . .until toothpick inserted comes out clean and crust is golden brown.

Enjoy!!

Mammy's Creole Rice

Mammy sure did have a lot of duties at Tara.  Here is her recipe for Creole Rice!  This probably tasted good along with those deviled crabs.

1 large onion, sliced
2 stalks celery, chopped
1 1/2 Tbs fat
3/4 Tbs flour
3/4 tsp salt
3/4 c water
1 1/2 c tomatoes
1 1/2 c cooked peas
1/2 Tbs vinegar
1/4 tsp sugar
1 1/4 c cooked fresh shrimp OR canned shrimp
1 1/2 Tbs chili powder
2 c hot boiled rice

Saute' onion and celery in fat until browned.  Stir in flour and salt and slowly add the water.  Simmer for 15 minutes, stirring frequently.  Add tomatoes, peas, vinegar, sugar, shrimp, and chili powder and continue cooking ten minutes longer.  Place rice in a large deep serving plate and pour creole mixture over it.   Makes 6 servings.

Yummy....ENJOY!!!!

A couple of halloween treats for you . . . . .

Goblin's Float

1 Gallon apple cider

2 quarts of vanilla ice cream

nutmeg

Chill cider.  pour into tall glasses.  Place two scoops of ice cream into each glass and add a dash of nutmeg to the top.  Ummmmmmmmmmmmmmm.

Witches' Brew

2 six ounce cans frozen lemonade concentrate

2 quarts apple juice

2 quarts ginger ale

2 c orange juice

lemon slices

Combine all ingredients and chill.  Pour over ice cubes in tall glasses.  Float a lemon slice in each glass.

Hot Spiced Cider

1 gallon cider

5 whole cloves

2-3 cinnamon sticks

orange slices

Devil's Treats

Tie spices in a small cheesecloth and drop into the cider.  Simmer in a kettle for 30 minutes.  Float orange slices on top of cider.

1 13-oz pkg semi-sweet chocolate morsels

1 Tbs butter

10 marshmallows

1 1/2 c chow mein noodles

1 c Spanish peanuts

Melt chocolate morsels and butter in the top of a double boiler.  Stir in marshmallows.  When marshmallows are nearly melted, stir in noodles and peanuts.  Drop by spoonfuls onto waxed paper.  Chill for several hours.  Serve and enjoy!!

Little Gremlin's baked Caramel Corn

1 c butter, melted

2 c brown sugar

1/2 c corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

6 quarts popped popcorn

In a medium saucepan, melt butter and stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly.  Let boil for 5 minutes without stirring.  Remove from heat and stir in baking soda and vanilla.  Pour gently over popcorn, stirring and upturning popcorn with a large wooden spoon to coat all of the kernels.  Pour coated popcorn into large roasting pans, each only partially full.  Bake in a slow oven (250 degrees F) for an  hour.  Stir every 15 minutes.  remove from oven.  Let cool and break into 2-inch nuggets.  Store in a cool place in tight containers.

HAPPY HALLOWEEN

TARA Supper Deviled Crabs

More from the Gone With the Wind cookbook.  Ah, just picture the beauty of TARA and the dining room table set and the main course is TARA Supper Deviled Crabs.

4 Tbs butter or margarine
2 Tbs flour
1 c milk
1 tsp salt
1 tsp chopped parsley
2 tsp lemon juice
1 tsp prepared mustard
1/2 tsp horseradish
2 c flaked crabmeat
2 hard boiled eggs, chopped
1/2 c buttered bread crumbs

Melt butter or margarine; stir in flour to a smooth paste; add milk gradually, stirring constantly until mixture boils and thickens.  Simmer ten minutes.  add seasonings, crabmeat, and eggs = mix well.  fill scallop or crab shells or individual baking dishes with mixture.  top with bread crumbs and bake in moderately hot oven (375 degrees F) for about 15 minutes or until crumbs are browned.  Makes six servings.

Enjoy!!

GONE WITH THE WIND Cookbook

How many times have you read the book Gone With the Wind? How many times have you watched the Gone With the Wind movie?   I've read it a number of times and seen the movie even more.  It is still my FAVORITE.  Please enjoy these recipes from the Gone With the Wind Cookbook. 

I just love old books, especially cookbooks.  I've collected them over the years from antique stores, estate sales, auctions, eBay and have bought quite a few on sale here or there.   The Gone With the Wind Cookbook was ooriginally published by Pebeco Tooth Paste in 1939 as just another advertising campaign to capture the public's attention to Gone With the Wind.  I have two copies of this paperback edition as well as a Hot Plate edition in hard cover.

Melanie's Sweet Potato Pie

2 c mashed, cooked sweet potatoes

1/2 c brown sugar, firmly packed

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg 
4 egg yolks

1/3 c melted butter or margarine 
2 c milk
4 egg whites
9-inch unbaked pie shell

Combine sweet potatoes, sugar, salt, cinnamon and nutmeg.  Beat egg yolks; add with butter or margarine to potato mixture.  Mix well.  Add milk and combine.  Beat egg whites stiff but not dry; fold into the mixture.  Pour into unbaked pie shell. Bake in hot oven, 425 degrees F, for 15 minutes.  Reduce heat to moderately hot, 375 degrees F, and bake 25 minutes longer, or until firm.  Cool.  Makes 6 servings.

Imagine this delicious dessert after a scrumptious dinner at Tara!    ENJOY!!

(MORE RECIPES TO COME)

Sunday Blog Hop

GoD and DoG Review

God and Dog by Wendy Francisco is an awesome short read!  This little book expresses the unconditional love of Dog and God, a book written so simply with beautiful illustrations and sparse wording, but with a powerful message that will touch your heart.  The lesson is simple, yet so true.   God's love is unconditional and your dog loves you unconditionally.  I've offered the use of this book to my pastor  who is going to use it for a Children's Message.  My darling granddaughter is not quite three but I have read this to her a couple of times and I'll save this book for her to read in another year or so.  Amen and woof woof!

I do recommend watching the video and listening to the song as it adds a little more depth to the narrative. (The video can be found on Wendy's site http://www.wendyfrancisco.com/ )   Added bonus:  sheet music included.  ENJOY!!

Thank you to Wendy Francisco and Hachette Book Group for this inspirational little book.

Pumpkin Patch????

     What a beautiful day it was yesterday; cool and breezy but the sun was shining brightly. I met my beautiful little granddaughter and her parents at Liberty Ridge (it's way more than a pumpkin patch!) and we had a great time. Adison watched a pig race, and she was picked to be the cheerleader for one of the races. Her pig was 'Betty Bacon' and she won! Adison received the cutest pig nose to wear and she had it on for quite a while. We had many laughs over that.

     Then off to see the bunny rabbits; so many of them came out of their little houses to visit with us. off to see the goats and the cows and the other animals next - we fed quite a few of them and then we went to wash up for lunch. After lunch we went down the hill to see the rest of the animals and Adison went on the swings, which looked like little horses! And then she played with a doll house and some other things along the way.

      At last, the pumpkins!  We walked around and through the pumpkins for a bit and Adison finally picked out the one she wanted and brought it home.  All-in-all, it was a GREAT day.

Weekend Hopping w/ Jackie from Free Hot Samples and A Boy, A Cat And My Fat Ass

Thanksgiving - thinking of my Mom

Yes, planning on that big Thanksgiving get together I told you about (50 guests!!) and thinking of all the things we need to do in preparation.  I know that I'll be making that Sweet Potato Souffle (my niece Samantha will make a batch of that also).   I just learned that her sister-in-law makes the best mashed potatoes, using sour cream.  I hope she brings that along with the green bean casserole she'll be bringing.  My sister-in-law Yvonne will be bring one of the stuffings; my brother will be making eggplant layered with portabella mushrooms, sauce and cheese (my daughter tried this and said it was delicious - Merideth, over at www.Mommyiscrafty.com is a vegetarian so this will be a good dish for her, along with the cranberry stuffing I make). 

While sorting through some of my old recipes, I came across one that I had asked my mother to write down for me the first year I was married (1977).  Here it is typed for you, just as she had written it - her turkey stuffing.

7 - 9 stalks celery

10 - 15 onions, good size

salt and pepper

Cut in small pieces and cook until tender - an apple may be added; just core it.

Let cool.    Break up with hands - clean (I still laugh that she told me to use clean hands = ha ha ha)

Add 1 lb sausage meat and Bell Seasoning to taste. 

Add croutons until juice is almost taken up - not too dry or watery.

Stuff your bird and cook.  Any extra can be put into a prepared dish and baked.

I haven't made this since my husband passed away in 2001.  I think I'll make it for this special Thanksgiving.  Instead of or along with the croutons, I used various breads that I saved slices of and froze just for this occasion!    Yummy.   (more on this event at a later date)

Enjoy!!

Hopping on a Friday . . .

WINNER of $35 CSN Giveaway

The winner of the $35 CSN Giveaway
#150 and was chosen by Random.org

Oka at http://twitter.com/#!/OneandOnlyOka/statuses/26188584031

Oka has 48 hours to claim her prize.

Thanks to everyone who entered and please come back to visit!!

CSN Winner....coming soon!

Hi all, this is Linda's daughter Merideth (from www.mommyiscrafty.com - stop by and join my blog hop if you haven't already!). Just popping in for my mom, she's out of town for the weekend and wanted me to make sure that her readers know she will be back soon with the winner of her CSN gift card giveaway! Stay tuned!

Come hop on over . . . .

Any More Tomatoes?

If you still have tomatoes, the following chili sauce recipe is GREAT.  This was a sauce my Aunt Millie used to make every year when we were kids.  It's super delicious on roast beef, but I also use it on fish.

Ingredients

30 large tomatoes

12 onions, fairly large

8 peppers (good sized ones)

4 c vinegar

2 c sugar

1/2 c salt

3 Tbs cinnamon, ground

2 Tbs cloves, ground

3 Tbs ginger

Pour boiling water over tomatoes until skin cracks; peel and cut out core.

Cut up tomatoes, onions and peppers and grind them up.  Put in pot and add remaining ingredients.  Cook over medium high heat until starting to boil; then reduce heat but continue to boil, stirring constantly (at least every ten minutes).  Cook until the sauce thickens, about 3 hours or more.  When finished, put sauce into canning jars and seal.  Enjoy!!

Thursday Blog Hopping

Making Special Friends

My granddaughter, who will be three in January, has such a wonderful imagination.  I just love listening to her when she's playing with her dolls or her Yo Gabba Gabba friends.  I remember that when I was a little girl I had a very special doll - like no one else had.  So, I thought I'd see to it that Adison had one also.  So..............

Everybody needs a friend and a little stuffed bear or doll often becomes that friend for young children.  Follow the steps listed to make a beanbag doll or bear.  Your grandchildren will enjoy watching and waiting while their little friend comes to life.  All it takes is a snip here and there and a few stitches.

Beanbag Doll or Bear

Scrap of felt or other fabric (size depends on how big you want to make it)

Needle, thread, buttons, yarn, dried beans (or stuffing material)

Fold your sheet of fabric in half and pin to hold; draw a teddy bear or gingerbread figure outline on the fabric and cut it out. 

Sew two large buttons for eyes and a smaller one for the nose to the face on the front of one of your pieces of fabric (or use heavy thread or yarn and sew circles or designs for the eyes and nose).  Stitch on a small piece of yarn for the mouth.    A heart shaped mouth is cute for the little doll and a zig-zag for the bear.  If you are not going to add clothing, sew two or three buttons on the chest (or stitch them). 

Now let your grandchild name the doll or bear (you can embroider the name [or your grandchild's name]) to the back.

Place the two pieces of fabric together, front sides facing each other and sew the edges together, leaving a large enough opening for the beans or cloth stuffing.  If sewing by hand, be sure to keep the stitches close together so that the beans can't slip out.  If you're making a girl doll with yarn hair, fold long pieces of yarn in half and place them between the two fabric pieces at the top of the head.  Leave about 1/2 inch of yarn sticking out and sew the edges of fabric tightly together.

Turn the doll or bear right side out and stuff a generous amount of beans or stuffing into it and sew the opening closed.

For a bear you could make a little vest if you wish.  For a doll, trim the pieces of yarn shorter for bangs and make her a little dress, apron or skirt.

Enjoy watching your grandchild having fun with

his/her new doll or bear!  I just love

some of the old-fashioned things
you can make or do!

CSN Stores $35 Giveaway ends October 9

Don't foget to enter my CSN Stores $35 Giveaway. 

See details posted below

Contest ends October 9.

One Lovely Blog Award Sent My Way Again . . .many thanks!

I was given this blog award from AtoZforMomsLikeMe.   

The Rules:1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.2. Pay it forward to 15 other bloggers that you have newly discovered.3. Contact those blog owners and let them know they've been chosen.

Sunday Hops

CSN Stores $35 Giveaway ends October 9

With the arrival of fall and seeing all of the Halloween decorations out, I know that Thanksgiving is not far off.  I mentioned before that we're planning our big family gathering and it's time to think about turning our church fellowship hall into the family dining room.  I want to  decorate everything. . .the walls, doorways, dining tables, etc.    I can buy just about everything I need right here, online, at CSN Stores. 

GIVEAWAY

CSN has offered  a$35 giveaway for me to pass on to my viewers. 

RULES

Giveaway ends on October 9, 11:59 pm.

Please leave a separate comment for each entry.

Please leave your email address in at least one comment.

Winner will have 48 hours to respond to me via email to claim their prize.

US & CAN residents only, additional shipping may apply to CAN addresses.

ENTRIES

1 entry Visit  http://www.csnstores.com/ and tell me which product you like the best. Mandatory entry!
1 entry Follow LindaLovesblog on Google Friend Connect.


1 entry Like CSN Stores on Facebook.
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2 entries Grab my button and post it to your website or blog (leave url where it can be found).
5 entries Blog about this giveaway, including a link back to this post  and CSN Stores.
2 entries daily Share this giveaway on Facebook up to 2x daily Share: Enter to win a $35 CSNstores giveaway at http://tinyurl.com/2a3gonj 
2 entries daily Tweet this giveaway (comment with tweet url) up to 2x daily. Tweet: @CSNstores $35 #giveaway @LindaLovesblog http://tinyurl.com/2a3gonj **RT Please!

I was not compensated for this post .  All opinions expressed are my own. 



An Elegant Tea Party

My granddaughter, Adison, just loves tea parties.  We have so many 'pretend' parties where she serves "tea and snacks".   The first tea set I gave her, for her first Christmas, was by Fisher Price and the teapot sings as you pour.  She now has 4 tea sets and we just love to 'party'.  I just found a Curious George tea set which will be under Grandma's Christmas tree for her this year; still looking for one for that 3rd birthday in January.

Grandma and Adison will have a special tea party with scones, fresh fruit, dainty sliced cucumber sandwiches and a nice tea.  Adison loves her fruit and veggies so this will be ideal for us and the special treat will be Grandma's scones (makes 6 servings).

Ingredients

1 1/2 c white flour

1/2 c whole wheat flour

1/3 c sugar

1 Tbs baking powder

6 Tbs chilled, unsalted butter

1/3 c baking raisins

1/2 c heavy whipping cream

2 large eggs, beaten

1.  Preheat oven to 375 degrees F

2.  In a large bowl, combine flours, sugar and baking powder.

3.  Using a pastry blender or two knives, scissor fashion, cut in the butter until the mixture resembles coarse crumbs.  Stir in the raisins, mixing well.

4.  Combine heavy cream, reserving 1 Tbs, and 1 beaten egg in a small bowl.  Add to flour mixture.  Stir.

5.  Transfer the dough to a lightly floured surface and knead gently.  Roll or pat the dough into a circle about 7 inches round and 1 1/2 inches thick.

6.  Lightly flour the rim of a glass and press into dough, making perfect rounds.  Repeat until all dough is used.  Place the scones on an ungreased cookie sheet.

7.  Whisk egg and 1 Tbs heavy cream.  Brush egg mixture over scones.

8.  Bake for approximately 15 to 20 minutes, or until lightly browned.

9. These are especially delicious when served warm with butter and preserves.

ENJOY!!

Got Green Tomatoes????

End of the summer!  Do you still have green tomatoes??  Well, here are a couple of recipes to help you use them up.  The first is a Green Tomato Vegetable Stir Fry (my best friend gave me this recipe many years ago).  Makes 6 to 8 servings.

Ingredients

1/4 c olive oil or veg oil

3 1/2 c green pepper strips

3 1/2 c red pepper strips

2 1/2 c sliced mushrooms

1 c sliced celery

1/2 c chopped onion

 1/2 clove garlic, crushed (I use a little more garlic)

1/2 tsp sugar

1/4 tsp dried oregano leaves

3/4 tsp salt

few twists freshly ground black pepper

1 tsp wine vinegar

2 green tomatoes cut in to wedges

In a large skillet, heat oil; add vegetables, garlic, sugar, oregano, salt and pepper.

Stir-fry over medium-high heat until peppers are crisp and tender.  Add vinegar and green tomatoes and cook until heated through.  Enjoy!

Well, that didn't use up too many of those left over green tomatoes!  How about this?????  Green Tomato Relish!

Grind together the following:

1 peck Green tomatoes (approx 15 lbs)

4 red peppers

6 large onions

Put in a large kettle and add 1/2 c salt and cover well with water and let stand overnight.  In the am, drain well in colander.  Put back in kettle; add 2 lbs sugar, 1 tsp dry mustard, 1 tsp black pepper, 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice.  Stir in 2 quarts of vinegar.  Cook until tender.  Put into jars and seal.

p.s.  an added touch - 1/2 c prepared horseradish.  Yummy!!  Enjoy.

>

A New Blog Hop for Me . . . come on over and hop

WOW, My Second Award . . . . .

WOW,  I've just received the "One Lovely Blog Award"

from Lil Bits, Big World.  How exciting is that!
Thanks so Much!!   And after going through the rest
of my comments saw that it was also awarded dto
me by He is my Beloved!  Thanks to Mel also!!

Here are the rules of the award:

1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.

2. Forward it to 15 other bloggers that you have newly discovered.

3. Contact those blog owners and let them know they've been chosen. 

I have chosen the following:

Lilac City Momma
13 Woodhouse Road
One Little Mister
Bassgiraffe's Thoughts
Closer to Lucy
Cranberry Morning
Pink Dandy Chatter
Sueberry Lane
Grammy Girlfriend
Linda's Lunacy
Mrs. Mama Drama
Obviously Marvelous

To the Top Tuesday Blog Hop 9/21

Tuesday Hopping

What to do with those apples!!

Well, I went apple picking a couple weeks ago with my daughter and granddaughter and need to do some more baking.  I've been looking for this recipe for Apple Kuchen for sometime now and finally found it a few minutes ago.  It's a recipe that my sister gave to me years ago and was always one of the apple favorites in my house.  So, here goes!

Preheat oven to 375 degrees.

Sift together:

1 1/2 c flour

3/4 c sugar

1/2 tsp salt

2 tsp baking powder

Cut in:

1/4 c shortening

(butter, margarine or Crisco)

Stir in:

1/2 c milk

1 beaten egg

Spread mixture in 9 x 12 greased pan.

Put sliced apples on mixture, overlapping.  Sprinkle with a mixture of 1/4 c sugar and 1/2 tsp cinnamon.

Bake 30 to 35 minutes and ENJOY!!

Coming Soon . . . . .Review of GoD and DoG

I just received a copy of GoD and DoG and my review

of this book by Wendy Francisco will

be posted shortly.

Getting Ready for Friday Hop

Hosted by Let's Just Give It Away, Made♥ By♥Jess,

And Then There Were 4, Buzzing The Day Away,

and Whirlwind of Surprises

Thursday Blog Hop

Hop on Over . . . . .

Follow The Coupon Scoop and Jessica’s Coupons, the hostess blogs for Blog Hop Skip and Jump Wednesday.