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!!