Frugal Antics of a Harried Homemaker

Cherry Cheese Danish

2009-11-12T15:45:00.003-07:00

What a weird week of baking I have had. I managed to come up with a delicious new pie crust and I managed to ruin two pies. Next week I will tell you more about those fiascos. On a brighter note, I made cherry cheese danishes this week.

Sweet Dough:

1 cup butter

1 cup milk

1 1/2 cups water

1 cup sugar

2 tsp salt

2 Tbls yeast

4 beaten eggs

7 1/2 cups flour

Heat butter, milk and water in microwave until butter melts. Cool a bit (so you don't kill your yeast) and add the sugar, salt and yeast to form a sponge. Add the eggs. In a mixer with a dough hook attached, combine flour and yeast mixture. Knead well. Put in refrigerator for a minimum of 4 hours or overnight.

To shape into danish, pick off a golf ball sized piece. Roll it out into a rope and coil into a circle. Make sure the center is thinner than the outer edges. Fill with filling (about 1 Tbls of filling per danish). Let rise an hour and bake 375 degrees for 15 minutes.

Frost with a powdered sugar/milk/vanilla glaze.

Filling Options:

Cherry Filling:

1 can cherry pie filling

1/4 tsp almond extract

1/4 tsp lemon juice

Blend

Cream Cheese Filling:

2 8oz pkg cream cheese

1 egg

1/2 cup powdered sugar

1/2 Tbls grated lemon peel

Blend everything until smooth

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Turkey Trivia

2009-11-11T18:32:00.000-07:00

In honor of our upcoming feast day, here is a bit of turkey trivia:

1. Although juicy and tender butterball turkeys are the main cuisine of today's Thanksgiving celebrations, these birds were NOT the most popular centerpieces on the first Thanksgiving tables.

In 1621 when the Plymouth colonists and Wampanoag Indians celebrated the first Thanksgiving, they were gobbling up many more foods than just turkey. Since lobster, goose, duck, seal, eel, and cod were plentiful during this time, these foods were most likely the main courses of this first feast. Deer meat and wild fowl are the only two items that historians know for sure were menu of this autumn celebration.

2. There are a number of explanations for the origin of the name of Thanksgiving's favorite dinner guest. Some believe Christopher Columbus thought that the land he discovered was connected to India, and believed the bird he discovered (the turkey) was a type of peacock. He therefore called it 'tuka,' which is 'peacock' in Tamil, an Indian language.

Though the turkey is actually a type of pheasant, one can't blame the explorer for trying.

The Native American name for turkey is 'firkee'; some say this is how turkeys got their name. Simple facts, however, sometimes produce the best answers—when a turkey is scared, it makes a "turk, turk, turk" noise.

3. At one time, the turkey and the bald eagle were each considered as the national symbol of America. Benjamin Franklin was one of those who argued passionately on behalf of the turkey. Franklin felt the turkey, although "vain and silly", was a better choice than the bald eagle, whom he felt was "a coward".

4. According to the U.S. Department of Agriculture, more than 45 million turkeys are cooked and eaten in the U.S. at Thanksgiving—that's one sixth of all turkeys sold in the U.S. each year. American per capita consumption of turkeys has soared from 8.3 pounds in 1975 to 18.5 pounds in 1997. Ten years later, the number has dropped slightly in 2007 to 17.5 pounds.

5. In 2007, more than 260 million turkeys were raised with an average liveweight per bird of 28 pounds with nearly 6 billion pounds of turkey processed. By contrast, in 1970, only 105 million birds were raised with an average liveweight of 17 pounds and 1.5 billion pounds processed.

6. In 2002, retail sales of turkey was approximately $3.6 billion. Forecasts for 2008 expect sales to reach $4.3 billion.

7. Age is a determining factor in taste. Old, large males are preferable to young toms (males) as tom meat is stringy. The opposite is true for females: old hens are tougher birds.

8. A turkey under sixteen weeks of age is called a fryer, while a young roaster is five to seven months old.

9. Turkeys are the only breed of poultry native to the Western Hemisphere.

10. Turkeys have great hearing, but no external ears. They can also see in color, and have excellent visual acuity and a wide field of vision (about 270 degrees), which makes sneaking up on them difficult. However, turkeys have a poor sense of smell (what's cooking?), but an excellent sense of taste.

11. Domesticated turkeys cannot fly. Wild turkeys, however, can fly for short distances at speeds up to 55 miles per hour. They can also reach speeds of 25 miles per hour on the ground.

12. Turkeys sometimes spend the night in trees.

13. Turkeys can have heart attacks: turkeys in fields near the Air Force test areas over which the sound barrier was broken were known to drop dead from the shock of passing jets

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Save Your Favorite Frugal Antics Recipes on Springpad

2009-11-10T20:23:00.000-07:00

Some of you may have noticed a new button amidst my posts that looks like this:

I have partnered with Springpad to allow you to save my recipes directly to your very own Springpad. Let me explain. Springpad is a free online personal organizer that helps people organize themsleves and get things done. Not only can you collect and organize your recipes, you can also manage your daily chores, schedules and share contents from blogs you follow, your favorite brands and your trusted friends. Currently the springpad community includes hundreds of food bloggers and thousands of members sharing more than 50,000 recipes. Here is a screen shot of one of mine:

Now with these little "Spring-It" buttons, you can save recipes without having to worry about printing them or book marking them or remembering where you found that great recipe for Banana Blueberry Chocolate Marshmallow Muffins. (note: I may have made that muffin title up) All of your favorites will be in one place: your Springpad.

I highly recommend that you take a look at Springpad if you haven't already done so.

(This post is included in Works for Me Wednesday.)

Family Recipe: MIL's Turkey Stuffing

2009-11-09T19:05:00.002-07:00

My mother in law makes the best stuffing. Actually, I am not a real expert on stuffings as my family is a dressing kind of family and relies on Stove Top to satisfy our need for Thanksgiving tradition. It took me a few years to develop a taste for stuffing. Now I prefer it. Every year, my MIL stays up the night before Thanksgiving cutting up bread into cubes, slicing celery, and chopping walnuts.

Recipe:
4 cups dry bread cubes
1 tsp salt
1/2 cup sliced celery
1/2 cup finely chopped walnuts
1/4 tsp pepper
sage to taste
1/4 tsp poultry seasoning
1/3 cup melted butter
chopped cooked giblets
chicken broth/stock to moisten
Combine all ingredients with enough broth to moisten. Toss gently to gently mix. Allow 1 cup stuffing for each pound of turkey. Stuff your turkey and cook accordingly. Bake a separate dish full, too, because it is just so darn good.

Cooking Tip: I have a nifty tool called a Roasting Wand (by Practical Innovations, Inc) that fits through the stuffing, through the entire turkey which allows for reduced cooking time and even cooking. I highly recommend it!

Visit Tempt Your Tummy Tuesday, Tuesdays at the Tables and Tasty Tuesdays

Goulash (In-Law's Version)

2009-11-08T20:23:00.001-07:00

There are so many versions of goulash. I grew up with one (see this) and the Good Guy grew up with another. Both are tasty. Both are frugal. Neither is authentic in any way. Because we moved within an hour of my in-laws right after we married and because I didn't know we'd ever leave that area, I learned to make as many of my Mother In Law's dishes as I could. No one wants to put up with "I like my mom's (fill in the blank with a food dish, please) better than yours." Luckily, my versions of the MIL's versions were close enough.

the In-Law's Goulash:
1 lb ground beef
1/2 cup chopped onion
1/4 tsp garlic salt
1 medium green pepper, diced
2 cups thinly sliced celery
5 drops Tobasco sauce
1 16oz can diced tomatoes
2 tsp salt
1/4 tsp pepper
4 cups cooked pasta
Brown beef with onion and garlic salt. Add all remaining ingredients but pasta. Heat to boiling and reduce heat to simmer 20 minutes, stirring occasionally. Add pasta and stir to combine.

Other things on this week's menu are:
Baked potatoes with toppers
Stuffed pork chops
Pizza
Ham Bonaparte
chicken with a Romano's Macaroni Grill mix and a Wanchai mix (Both of which I received free in the mail)
Homemade Danish Pastries will be on the blog this Friday!!

Visit the Organizing Junkie for menu monday, a Southern Fairytale for Mouth Watering Mondays

Saturday Stories: Some Thanksgiving Memories

2009-11-07T08:25:00.000-07:00

I asked my mom to share some of the memories she had of Thanksgiving. She immediately started talking about her aunt Eileen. It seems that Eileen hosted most of the Thanksgiving dinners in the family. She was one of Bumpa's older sisters. She and her husband had one child, David. They lived in an old house with and Antique Shop connected off the back.

Aunt Eileen wasn't the greatest cook, but she tried really hard. One year, she neglected to beat the eggs before she added them to the pumpkin pie. When the first slice of that pie was cut, a solid, hard cooked egg yolk was waiting inside.

On another occasion, Eileen's son, who was in the military, sent home a hunk of Moose from Alaska. They didn't have turkey that year. The roast moose was delicious, but never repeated. Bumpa's family weren't known for their gastronomic adventures.

Many years later, after Mom and Dad were married and I was tagging along, we went over to visit Eileen. Knowing that my dad was a big eater, she offered him a piece of pie. Dad, a true blue pie lover, said yes. What she brought him, however, was the only kind of pie he hates: mincemeat. She cut him an extra large piece and handed it to him, telling him that she had made the mincemeat herself. As she left the room to serve others, Dad pled with mom to help him eat it. Eileen returned with Mom's normal sized piece at that moment, so Dad was stuck. With a woeful look, he began eating the pie. Seeing that he had eaten the entire piece, Eileen jumped up and said, "Here, let me get you another!" Before he could refuse, she had another piece in front of him. Poor Dad.

By the time I came on the scene, the big Thanksgiving gatherings were a thing of the past. Sometimes, when we were stationed close enough, we'd travel back to upstate New York for Thanksgiving with my grandparents. Sometimes, they'd come visit us. Mostly, though, it became a meal served for just our immediate family. My last Thanksgiving dinner at home was my senior year in high school. My dad was TDY (read gone for 3 months at the military's request). I needed to have my wisdom teeth removed, so Mom scheduled it for the Wednesday before Thanksgiving, thinking I'd have plenty of time to recover. We had our traditional meal the week before. I spent that Thanksgiving in a pain pill induced fog, sipping a second Thanksgiving meal through a straw. UGH.

Quiche Loraine

2009-11-05T19:14:00.002-07:00

When bacon goes on sale, buy it and freeze it. When cheese goes on sale, buy it and freeze it. When you find cream on clearance, buy it, thaw your other ingredients and make this amazing dish. It's great for breakfast, brunch, lunch or dinner. Just don't plan on losing any weight with it in the house.

Quiche Crust (or in fancy terms: Pate Brisee)

1 1/2 cups flour

1/2 tsp salt

1/2 cup + 2 Tbls butter

3-4 Tbls ice cold water

Blend flour, salt and butter in a food processor or with a pastry blender.

Add water and mix just enough to form dough. Wrap in plastic wrap and refrigerate 20-30 minutes.

Place cold dough into an 11" tart pan. If you have one of these mini dough rollers, it really helps. You don't want to handle the dough much because your hand oils and warmth may effect the dough.

Push the dough way above the rim of the pan. It will shrink significantly while baking.

Bake 350 degrees for 10 minutes. Let cool and start filling it with the Quiche ingredients:

1/2 onion, sliced and caramelized

1/2 pound bacon, cooked and crumbled

2 cups shredded Swiss or Gruyere cheese

Mix together:

2 cups cream (or half & half or milk)

dash of ground nutmeg

4 eggs, beaten

Pour liquid over cheese/bacon/onion. (If it looks like the liquid is too much for your pan and crust, stop and use the leftover liquid for french toast.)

Bake on a cookie sheet. 350 degrees, 30 minutes. Remove from the oven and let cool 15 minutes.

Take a small knife and work your way around all of the scallops of the tart pan and remove from pan onto a serving plate.

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Menu for Thanksgiving 2009 (Thursday 13)

2009-11-04T18:56:00.000-07:00

Tradition being what it is, the title of this post could have just about any year after it and the menu would be almost identical. If we were having Thanksgiving with the good guy's family, the menu would be quite different, but theirs doesn't vary much, either.

1. Turkey. Cooked in an electric roaster on the counter somewhere out of the way so the oven is available for other pressing dishes. Usually, it is unstuffed, but filled with onions, citrus or fresh herbs.

2. Gravy. I laugh when I see 28oz gravy boats. Gravy comes in gallons, people! There has to be tons of leftover gravy. It has to last at least 2 extra days.

3. Rolls. We vary what kind we make each year. Potato rolls are really good. Whole wheat are great. I don't know what kind we will be having.

4. Mashed Potatoes. Around here, the favorite ingredients are cream cheese and butter. Milk and salt are good, too.

5. Dressing. When the bird isn't stuffed, the stuffing becomes dressing. Weird, huh.

6. Green Bean Casserole. French fried onions, bacon, cream of mushroom soup. 'Nough said.

7. Corny Casserole. This came to our family via my newest sister in law. We welcome all traditions, not just ours.

8. The Relish Tray. Black olives and sweet gherkins in a little crystal tray have been making an appearance on the Thanksgiving table for as long as I can remember.

9. Cranberry Jelly. In my in-law's house, this is homemade with fresh cranberries. In my parent's house, it's a can of that jellified stuff. I don't like it either way, so for me it's just for show.

10. Pumpkin Pie. We make four the day before. Two are gone by Wednesday night. That's part of the tradition.

11. Apple Pie. One crust with crumb topping or two crust filled to the brim with apples; either way is delicious.

12. Lemon Merengue Pie. This one is for my dad. He loves the stuff.

13. Raspberry Cream Pie. Homemade custard with fresh raspberries folded in....yum!

What foods always appear on your Thanksgiving table?

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Apple Pie

2009-11-02T18:31:00.002-07:00

One of the best things about autumn is apples. And what good are apples if not for pie?

Apple Pie:

7-8 medium apples (I like Jonathan, Rome, Gala, and any other semi-tart variety I find)

1/3 cup flour
3/4 cup sugar
pinch salt
dash lemon juice
1 tsp cinnamon
1 unbaked pie shell (homemade is, of course, best) (or enough for a 2 crust pie)

Topping: (optional, if you go the one crust route)
1 stick butter
1/2 cup brown sugar
2/3 cup flour
1 tsp cinnamon

Peel and slice apples into medium bowl. Add flour, sugar, salt, cinnamon and lemon juice. I always make my filling in a Tupperware bowl with a lid. Instead of stirring, I put on the lid and then shake the bowl. Roll out pie crust and put it in pie plate. Fill with apple filling.

Optional topping directions: In smaller bowl, combine topping ingredients. Using a pastry blender, mix until it resembles coarse sand. Pour on top of pie.

OR Roll out top crust, place on top of filling, seal.

I usually put a small pizza pan under the pie plate to catch the juice that invariably will run over the sides of the pie plate. Bake 325 degrees 1 hour 20 minutes or until juice is bubbling and thick. Let cool before cutting or you will have a juicy pie.

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Sugar Cookie Science Project

2009-11-01T20:24:00.000-07:00

My son, the Musician, is taking biology this year in school. His teacher assigned the class to form groups and then make edible cells. Some of the groups are making cakes, some are making pizzas. The Musician's group chose to make a giant cookie and elected him to actually make it. Someone else is doing the paper and another student is doing a poster.

He used this recipe.
Gram's Sugar Cookies:

1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1/4 tsp lemon extract
1 tsp vanilla
3-3 1/2 cups flour
1/2 tsp salt
3 tsp baking powder
Cream shortening and sugar. Add egg, milk, lemon extract and vanilla. Combine dry ingredients and add. Mix well. Roll out to 1/4 inch thick and cut into round shapes. Sprinkle with sugar and bake 8-10 minutes at 350 degrees. (Makes about 5 dozen cookies if baking normally. )

I took a picture of it before it baked.

I was concerned that some of his cell features might melt into each other and I wanted a picture to show his teacher. However, the finished product turned out just fine.

He poked toothpicks into the various parts and attached little pieces of paper labeling them.

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Mediterranean Chicken with Rosemary

2009-10-29T17:21:00.001-07:00

I made the most incredible chicken last night. The recipe came from the weekly newspaper, with a few tweaks from me. I didn't take a good picture of it as it came out of the oven, so now all we have is a picture of the leftovers in a corningware dish...not the best, but then I am no photographer.

It looked lovely in a 9 X 13 pan with cheese melted all over the top.

Mediterranean Chicken with Rosemary:

(note: this recipe is meant to feed 8-10)

8 chicken breasts, cut into smaller pieces

4 Tbls butter or olive oil

1 bunch green onions (about 8-10)

2 small cans sliced black olives (2.25 oz)

2 cans mushroom pieces (or 1 lb fresh)

2 tsp dried rosemary (or fresh sprigs for a prettier presentation)

1/2 tsp garlic powder

salt & pepper to taste

8 slices Havarti cheese

Brown the chicken in the butter. (Do this in stages if you have a small pan; don't crowd the bird). Place in a greased 9 X 13 pan. In the same skillet, saute the onions, olives, mushrooms, rosemary and garlic. Pour over chicken. Salt & pepper to taste. Place slices of cheese over the chicken mixture. Cover. Bake 40 minutes at 300 degrees.

I served it with boiled new potatoes. It would also be good with buttered noodles.

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A Joke for Thursday Thirteen

2009-10-28T15:41:00.001-07:00

This week for my Thursday Thirteen I am sharing a joke that came in an email this week. As luck would have it, it contains 13 items. It also got me off the hook for coming up with a post. Visit Thursday-13.com for some lists with more thought behind them. :-)

After I retired, my wife insisted that I accompany her on her trips to Target. Unfortunately, like most men, I found shopping boring and preferred to get in and get out. Equally unfortunate, my wife is like most women – she loves to browse. Yesterday my dear wife received the following letter from the local Target.

Dear Mrs.Samsel,

Over the past six months, your husband has caused quite a commotion in our store. We cannot tolerate this behavior and have been forced to ban both of you from the store. Our complaints against your husband, Mr. Samsel, are listed below and are documented by our video surveillance cameras.

1. June 15: Took 24 boxes of condoms and randomly put them in other people’s carts when they weren’t looking.

2. July 2: Set all the alarm clocks in Housewares to go off at 5-minute intervals.

3. July 7: He made a trail of tomato juice on the floor leading to the women’s restroom.

4. July 19: Walked up to an employee and told her in an official voice, ‘Code 3 in Housewares. Get on it right away’. This caused the employee to leave her assigned station and receive a reprimand from her Supervisor that in turn resulted with a union grievance, causing management to lose time and costing the company money.

5. August 4: Went to the Service Desk and tried to put a bag of M&Ms on layaway.

6. August 14: Moved a ‘CAUTION – WET FLOOR’ sign to a carpeted area.

7. August 15: Set up a tent in the camping department and told the children shoppers he’d invite them in if they would bring pillows and blankets from the bedding department to which twenty children obliged.

8. August 23: When a clerk asked if they could help him he began crying and screamed, ‘Why can’t you people just leave me alone?’ EMTs were called.

9. September 4: Looked right into the security camera and used it as a mirror while he picked his nose.

10. September 10: While handling guns in the hunting department, he asked the clerk where the antidepressants were.

11. October 6: In the auto department, he practiced his ‘Madonna look’ by using different sizes of funnels.

12. October 21: When an announcement came over the loud speaker, he assumed a fetal position and screamed ‘OH NO! IT’S THOSE VOICES AGAIN!’

And last, but not least:

13. October 23: Went into a fitting room, shut the door, waited awhile, and then yelled very loudly, ‘Hey! There’s no toilet paper in here.’ One of the clerks passed out.

Organizing Holiday Ideas

2009-10-27T19:53:00.000-07:00

I have this binder. Okay, I have many binders, but this one (the red one) is specifically for holidays. Until last week, it was haphazardly filled with costume, food, and decorating ideas for any and every holiday throughout the year. I punched holes in some, put others in the front pocket and threw others loosely in, hoping they'd stay put. Last week, I got out the folder and organized it by holiday with pocketed dividers and everything. (note: The above picture was taken pre-organizing frenzy).

Here are a few of the things I have saved in the Halloween section:

These are from a 1995 Parents magazine and a 2002 Woman's Day. I have many, many others. The thing is, I know I can find a plethora of great ideas on the web, but I like to hold paper in my hands. I like to read in a comfy chair, curled up under an afgan, without an electrical applicance in front of me. I really am a product of the twentieth century. So, I keep my binder full of fun holiday ideas on a shelf.

I will pull it out and share some ideas for other holidays soon.

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Apple Crescent Braid

2009-10-26T19:27:00.001-07:00

I recently picked up some of those new Crescent Recipe Creations. They are sheets of crescent roll dough instead of the perforated triangles that we have known and loved for years. I originally planned to make a breakfast pizza with them, but the idea was pooh-poohed by the general populous of our house, so I made dessert instead. (For some reason, no one in the house ever complains about dessert!). I had lots of apples to use, an opened container of applesauce and a hankering for something pretty. Here is the result. The kids said it tasted a lot like toaster strudels.

Apple Crescent Braid a la Harried Homemaker:

2 pkgs Pillsbury Crescent Creations (you can use the regular rolls, but you have to pinch all of those seams!)

4 apples, peeled, cored, sliced and then chopped into little pieces

3 Tbls sugar

1/2 tsp lemon juice

1/2 cup unsweetened applesauce

1 1/2 tsp cinnamon

glaze:

2 cups powdered sugar

1/8 tsp salt (don't ask, just add it)

1 tsp vanilla

2 Tbls milk

Open the two crescent roll sheets and place on a cookie sheet. Pinch the two sheets together so it's one big sheet. Combine the apples, sugar, lemon juice, applesauce and cinnamon. Place down the middle (lengthwise) of the crescent dough. Cut 1/2 inch strips along the outer edges of the dough and criss cross it over the apple mixture, pinching it here and there to make it look good. Bake in a 350 degree oven for 40 minutes. Tent it with foil after 25 minutes so the crust doesn't burn. Let it cool. Mix the glaze ingredients in a bowl and drizzle over the cooled braid.

I think this would be great with just about any fruit, added nuts and raisins, or whatever sounds good to you!

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Super Slow Cooker to the Rescue!

2009-10-25T19:32:00.001-07:00

I don't keep a planner in my purse, nor do I utilize my cell phone calendaring capabilities, so when I schedule four different appointments in one week, I have no one to blame but myself. Wednesday is the only day I have free this week and I am not going to plan on leaving the house at all that day. I have to get the Comedian to the psychiatrist on Monday, the Musican and Princess Pat have physicals on Tuesday, I have parent teacher conferences for the Engineer and Comedian on Thursday and the Thinker is getting a cavity filled on Friday. Plus, I am not forgetting that Halloween is on Saturday! Oh, and on a side note, Wednesday is my one year blogiversary.

In order to get dinner on the table at all this week, I have planned four crockpot meals into my menu: stroganoff, smoked sausage/potato supper, western bean casserole, and a chicken & rice dish.

It is truly amazing how versitile the slow cooker has become. When I was first married, I didn't use it for much other than pot roasts and beans. There are entire blog memes devoted to slow cooker recipes (Dining with Debbie's Crockpot Wednesdays and Diary of a Stay At Home Mom's Slow Cooker Thursday to name two). There are even blogs devoted to nothing but slow cookers (see a Year of Slow Cooking and the Crock Pot blog). Recipe sites abound with slow cooker recipe sections (see allrecipes.com and recipezaar.com). If all else fails, you can also check out the appliance maker's sites, too. (see Rival and Hamilton Beach).

So, here is the recipe for the Stroganoff:
(adapted from Fix-It and Forget It)
1 lb stew meat, cut into even smaller pieces to stretch it
1 can cream of mushroom soup (I will use one of the last of my homemade)
1 envelope onion soup mix
1 can beef broth
1/2 cup sour cream
1 tsp worcestershire sauce
1 Tbls ketchup
1/2 tsp garlic powder
salt & pepper to taste
1 can mushroom pieces
Brown meat. Throw it in a crockpot with all ingredients except sour cream and mushrooms. Cook on low 7 hours. Add sour cream and mushrooms and cook on high 15 minutes or until heated through. Serve over cooked noodles.

Visit the organizing junkie, too, for more menu ideas.

Saturday Stories: A Little About My Dad

2009-10-24T10:54:00.000-07:00

I have come to realize that I don't know a lot about my dad's childhood. He doesn't talk a lot about his home life. I think some of this stems from the fact that his dad died tragically when he was 14. I think some of it stems from the fact that his mother was damaged as a little girl by her stepfather. I think some of it stems from the fact that he was a little wild and doesn't want his sons or grandsons following in his footsteps. He has some great memories, if only I can get to them. This is what I learned this week.

He grew up on a 10 acre farm. Though his father worked for the highway department, he also raised a few animals and planted hay as well as a huge garden and orchard. Dad's dad and mom had been raised in Buffalo and were the first to move to the country. The garden, which was about 100 yds by 50 yds, became a community family garden. All of the aunts, uncles and cousins would travel out to their farm to help weed, harvest and then bottle the produce. The women worked hard while the men sat around chewing the fat. Their basement was lined with shelves filled with the fruits of their hard labors.

There were usually a pig or two, chickens, a steer and a milk cow. The milk cow's name was Girlie. One day, the cow got out of her enclosure without the knowledge of dad's family. A neighbor saw her and tried to catch her. He spent hours chasing her around the fields without any success. Finally, he went up to the house, knocked on the door and said, "Jack, your cow is out and I just can't get her back to your barn." My grandpa smiled, walked out in the yard and yelled, "Girlie! Come here, Girlie!" She lifted her head, looked at him and trotted right back into the barn where he shut her into her stall.

There was a weasel that wreaked havoc in the chicken coop. It also used to attack the litters of kittens that the farm cats had every year. What kittens escaped the weasel were given away. Dad used to put all of the kittens together and the mama cats would take care of each other's offspring.

When dad went off to college, his mom sold the farm. She lived in a single wide trailer while I was a little girl. Later, she moved into an apartment in a retirement center. My parents would drive by "the old stomping grounds" but it didn't sink in until recently that dad actually lived on a real, albeit small scale, farm. I can't wait to find out more.

Are there stories in your family that have yet to be recorded? The new year is coming, with all of those resolutions yet to be made. Why not make a resolution to capture some of those memories before they are gone forever?

Waffles

2009-10-22T19:22:00.001-07:00

Last year's Halloween participants: the Engineer went as a nerd, the Thinker went as a commando, and the Comedian went as a zombie.

I use a "motel style" Belgian waffle maker only. I like the deep divets for holding butter and syrup on our waffles. This is a wonderful recipe. Although it takes an extra bowl and the mixer, it is worth the effort.

Kristen's Waffles:

2 cups flour

2 tsp baking powder

2 Tbls sugar

2 cups milk

2 Tbls butter

4 eggs, separated

In a big glass bowl, melt butter in the microwave. Add milk, sugar, flour, powder and egg yolks. Stir until just moist (lumpy). In a separate bowl, beat the egg whites until stiff. Fold whites into waffle batter. Cook waffles according to your waffle iron's particular directions. I have to spray my iron with PAM between each waffle.

These freeze well. I reheat them in the toaster so they get crisp again.

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13 Food Phobias

2009-10-21T19:35:00.001-07:00

It's October, the movie theaters are releasing Hollywood's latest slasher movies, the neighborhood is decorated with witches who have flown into garage doors and the kids are still deciding what costumes they want to wear on the 31st. Here is a list of honest to goodness phobias people have that involve food and the kitchen and eating.

List of Food-Related Phobias

• Acerophobia- Fear of sourness

• Alektorophobia- Fear of chicken

• Alliumphobia- Fear of garlic

• Cibophobia- Fear of food

• Consecotaleophobia- Fear of chopsticks

• Deipnophobia- Fear of dining or dinner conversations

• Dipsophobia- Fear of drinking

• Geumophobia- Fear of taste

• Lachanophobia- Fear of vegetables

• Mageirocophobia- Fear of cooking

• Mycophobia- Fear of mushrooms

• Obesophobia- Fear of gaining weight

• Sitophobia- Fear of eating

Visit thursday-13.com for some great lists.

Mulit-Grain Bread

2009-10-19T21:47:00.001-07:00

Today, I am sharing a recipe that my mother adapted from a Better Homes and Garden Recipe. It is a delicious bread. It is also pretty darned good for you.

Multi-Grain Bread (or Rolls)

3 cups warm water

2 Tbls yeast

½ cup molasses

1/3 cup melted butter, cooled

2 eggs

1 tsp salt

1 cup dry milk powder

½ cup rolled oats

½ cup cornmeal

½ cup sunflower seeds

3 ½ cups flour

2 cups whole wheat flour

1 cup rye flour

In a large bowl, combine the water, yeast, molasses, and salt. Let the yeast form a sponge. Add the melted butter and eggs. Combine the remaining ingredients and mix them into the wet ingredients. Knead by hand or with a mixer 6 to 8 minutes. Cover and let rise for 1 hour or until doubled. Punch dough down, divide in half and place in 2 greased loaf pans or shape into rolls and let rise in a greased 9 X 13 pan or shape into 3 artisan hand shaped loaves on greased cookie sheet. Cover and let rise another 30 minutes. Bake in a 375 degree oven: 35 minutes for loaves, 20 minutes for rolls (watch these, it may take more or less time depending on how big you made them).

This recipe is linked to Tasty Tuesdays, Tempt Your Tummy Tuesday, Tuesdays at the Table, and What Did You Bake Today.

Sweet & Sour Chicken + menu

2009-10-18T17:48:00.002-07:00

Allow me to introduce you to one of my favorite appliances: the electric pressure cooker. It is my favorite way to cook rice. I can even make risotto in this and I never have to stand over the stove pouring and stirring, pouring and stirring. I got this little baby at Target when they were clearing them out. I didn't know what a gem I was purchasing. I use it to cook meat, other grains, and vegetables. It also has a wonderful entertainment factor. There is a big gray button on top lets the steam out. My sons all love to push that button as it cools down. You can see some models here.

So, tonight The Comedian and The Engineer helped me make dinner. The Engineer fizzled out after we dredged the chicken in cornstarch. I think he was a little grossed out by the raw meat. The Comedian then took over and stayed with me all the way to serving the food. (with his ADHD, that is a huge thing!)

The recipe:

1 1/2 pounds cubed boneless chicken

3/4 cup cornstarch

2 cups oil

1 cup water

1/4 cup ketchup

1/4 cup sugar

1/4 cup white vinegar

2 Tbls cornstarch dissolved in 1/4 cup water

onions, peppers, pineapple as desired

Dredge the chicken in the cornstarch and fry in the oil

For the sauce, mix the water, sugar, ketchup and vinegar in a saucepan. When it boils, add the cornstarch/water mixture. Stir until it thickens.

If you want to add the onions, peppers and/or pineapple, cook the onions and peppers first. Add it to the sauce or serve it on the side. Serve it all with rice.

We are back to school this week (YIPEE), so lunches won't be planned. Really, it wasn't a bad week. We all slept in until 6:30am, we explored the newly opened, wonderfully stocked, brand new library, we did chores, we read books, we played games, we watched movies and we relaxed. What more can we ask from a week off from school?

Breakfasts:

Breakfast Sandwiches (sausage pattie, egg, cheese on a sesame seed bun)

Spam Casserole

Probably these Muffins

PB Toast

Donuts (found a sale and froze them!)

Cold Cereal

Dinners:

Pot Roast and all the trimmings

Grilled Cheese and Tomato Soup

Beans with Cornbread

Spaghetti and Meatballs

Hot Dogs

BBQ chicken (in the oven) with couscous

Visit the oranizing junkie for menu monday and a southern fairytale for mouthwatering mondays and visit real life for real life mondays.

Saturday Stories: Halloweens of My Youth

2009-10-17T08:10:00.000-07:00

I have had a hard time getting my parents to cough up some good stories of their Halloweens. I still have another week, though, and will keep trying. In the meantime, here are a few of my own memories.

For me, Halloween was always about dressing up. I played dress up whenever I could as a child and Halloween was the ultimate day, because I could actually leave the house and parade around in public. My parents blamed this on my being a Scorpio.

Here I am as the "Queen of Hearts" I love how my mom just cut out red construction paper hearts and pinned them on my dress. The crown was cardboard covered with foil and hearts.

My grandmother made this wonderful bridal costume for me. I wore it over and over until it no longer fit. It was my favorite dress up costume.

This is one of the few "store bought" costumes I ever had. Usually, mom made something or I dug something out of the dress up box.

I am the one on the left. I was wearing my mom's old band cape and an old dress she wore to a dance. That yellow dress was another of my all time favorites. It was all lace and poofs.

This pirate costume was a combination of normal clothes and a little make up and a bright scarf.

This was probably my most memorable Halloween, simply because I ended up not being able to pull off the costume. I went to a church party where everyone was dressed up and then went to a friend's house where no one was. I spent the night in the bathroom trying to look normal, but ended up looking terrible. So much for my punk look.

Finally, this is me with my little brother in the 1980s. I was at the age where dressing up was not cool. He and my other brother went as clowns that year. Mom made the costume. I still laugh at the wig.

To Die For Cheesecake Recipe

2009-10-15T19:15:00.003-07:00

This was originally posted in December of 2008, but is such a good recipe that it bears a repost.

To Die For Cheesecake:
Filling:
3 pounds cream cheese (that is 6 8 oz packages)
1 1/2 cups sugar
4 eggs
2 tsp vanilla
1 Tbls lemon juice
Crust:
1 1/2 cups ground graham crackers (that's one of those sealed packages within a box)(I use whatever I have on hand: graham crackers, animal crackers, vanilla wafers, store bought crispy cookies, etc)
1/2 tsp cinnamon
1/2 cup crushed nuts (again, almost any kind works: pecans, hazelnuts, walnuts, almonds)
1 stick butter, melted
Combine crust ingredients and pat into a large springform pan. Bake 10 minutes at 375 degrees. Remove from oven to cool a bit while you make the filling. Turn down the oven to 300 degrees.

For filling, beat cream cheese and sugar until smooth.

Scrape down any that gets to high up the bowl. Add vanilla and eggs and beat. (I like to add the eggs one at a time and then scrape down the bowl). Add the lemon juice and beat for a few minutes until nice and fluffy.

Pour into the waiting springform pan.

Fill another pan (I use a 9X13) with water and place on the bottom shelf of the oven. Put the cheesecake on the top shelf.

Bake for 75 minutes. Let cool for a while on the counter and then refrigerate overnight or at least 5 hours. Serve with fruit or caramel or chocolate or plain. Make sure to keep the leftovers in the fridge.

Visit: What Did You Bake Today

Foodie Friday

Friday Feasts

Food on Friday

Grocery Cart Challenge Recipe Swap

Dry Mixes You Can Make For Your Pantry

2009-10-14T19:57:00.001-07:00

Here are 13 different mixes that you can make and put in jars to give away. Or. Here are 13 different mixes you can make for yourself to put in the pantry. Or. Here are 13 different mixes you can make and decide later where to put them.

1. Potato Soup Mix 1-3/4 cups instant mashed potatoes 1-1/2 cups dry milk 2 Tb. instant chicken bullion 2 tsp. dried minced onion 1 tsp. dried parsley 1/4 tsp. ground white pepper 1/4 tsp. dried thyme 1/8 tsp. turmeric or curry 1-1/2 tsp. favorite seasoning salt Measure all ingredients in a canning jar or vacuum seal bag.

To Use: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
Possible Variations:

Add small dehydrated potatoes or bacon bits Or small amount dehydrated broccoli or dehydrated corn or celery

2. Split Pea Tortellini Soup Mix
3 ounces dried cheese-filled tortellini (2/3 cup) 1/4 cup dried tomatoes 1/3 cup dried split green peas 1/2 cup dried chopped carrots 1 tablespoon instant chicken bouillon granules 1 tablespoon dried minced onion 1 1/2 teaspoons dried basil -- crushed 1 1/2 teaspoons dried thyme -- crushed 1/2 teaspoon garlic powder 1/4 teaspoon ground pepper Add a couple Table spoons Tomato Powder

Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions.

Attach Tag:
1 pkg mix
Add 5 cups water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender.
(Option: Add 1 cup chopped cooked ham or sausage or add imitation bacon bits to the mix above ahead of time for bacon flavor)
Serves 4.

3. Texas Two-Step Soup Mix 1 (1.61-ounce) package brown gravy mix 2 tablespoons mild red chili powder 2 teaspoons dried oregano leaves 1 teaspoon ground cumin 1 teaspoon dried minced onion 1/2 teaspoon garlic salt

10 to 12 regular-size tortilla chips, coarsely crushed 1 to 1 1/4 cups uncooked small to medium-size pasta Dehydrated corn, Dehydrated red and green bell pepper. Layer ingredients in a jar.

Instruction Tag:
Brown 1/2 pound ground beef.
In a crockpot combine the following:
Browned ground beef
Contents of jar
8 c. water
Simmer a couple hours or until macaroni is fully cooked.

4. Sun Dried Tomato & Penne Soup 2 c. penne pasta dried tomatoes dried mushrooms 1/4 c. onion flakes 1/4 c. parsley flakes 1 T dried minced garlic 1 1/2 tsp dried crushed thyme 1 1/2 tsp dried minced basil 1/2 tsp dried crushed red pepper Vegetable Broth powder Salt Pepper Dried Green Beans. Combine all ingredients in lg Jar or vacuum seal Bag.

Attach Tag:
1 Jar Mix
8 cups water Good with a little sausage.
Combine all except beans in large saucepot. Soak for an hour. Bring to a boil, reduce heat, cover & simmer in Thermo cooker.

5. Cream of "Anything" Soup Mix 4 c. powdered milk 1 1/2 c. cornstarch 1/2 c. instant chicken bouillon granules 4 tsp. dried onion flakes 2 tsp. dried thyme 2 tsp basil - crushed dried 1 tsp. pepper Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

To Use:
1/3 C mix
1 C water
Cook over low/med heat until thickened.

Variations: add 1/2 c. minced or chopped *_________*
*Choose One*:
Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

6. Creamy Wild Rice and Mushroom Soup 2.75-ounce pkg. Country Gravy Mix (regular or no-fat) 1 tablespoon chicken bouillon granules 2 teaspoons dried minced onion 2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes 1/4 cup uncooked wild rice 1 cup uncooked white rice
2 tablespoons coarsely chopped dried mushrooms from the produce section (shiitake, chanterelle or oyster)

Attach gift tag with following directions:
Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Or, place in crockpot in the morning with 7 cups of water and let it simmer all day until you get home.

7. Dreaming of a White Christmas Soup Mix 1 package (2.75 ounces) regular or no-fat country gravy mix 2 tablespoons chicken bouillon granules 2 tablespoons dried minced onion 2 tablespoons dried celery flakes 2 teaspoons dried parsley flakes 2 1/2 to 3 cups uncooked wide egg noodles or other pasta

Gift tag directions:
Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water; heat to boiling on high. Reduce heat to medium; add one 10-ounce or two 6-ounce cans cooked and chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally.

8. Farmhouse Soup 2 tablespoons dried minced onion 2 tablespoons dried parsley flakes 2 teaspoons salt
1/2 teaspoon lemon pepper 2 tablespoons beef bouillon flakes 1/2 cup quick cook barley 1/2 cup dried split peas 1/2 cup rice, uncooked, do not use instant 1/2 cup dry lentils 1/2 cup alphabet pasta, uncooked
1 cup flavored spiral, macaroni, uncooked ½ cup dehydrated carrots ½ cup dehydrated celery 1 cup dehydrated tomatoes ¼ cup dehydrated cabbage, 3 table spoons tomato powder.

Attach Tag:
Farmhouse Soup
1 pkg Mix
3 quarts water Boil then simmer. Add Beef ground or chunks if available.

9. Winter Bean Soup Mix 1/3 cup dried yellow split peas 1/3 cup dried green split peas
1/3 cup dried lima beans 1/3 cup dried pinto beans 1/3 cup dried kidney beans 1/3 cup dried great northern beans 1/4 cup instant minced onion 2 teaspoons chicken bouillon granules 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder

Layer all ingredients in a 1-pint glass jar.
On gift tag put recipe for Winter Bean Soup Mix as follows:
8 cups water
Winter Bean Soup Mix and the following fresh or already have dehydarated and include in jar:
2 medium carrots, chopped (1 cup) or 2 medium stalks celery, chopped (1 cup)
2 pounds smoked ham shanks or meaty ham bone
Heat water and Winter Bean Soup Mix to boiling in 4-quart Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Stir carrots and celery into bean mixture. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut ham into 1/2-inch pieces. Stir ham into soup. Heat until hot.

10. Vegetarian Black Bean Soup Mix 3 cups black beans, sorted 3 tablespoons dehydrated onion
3 tablespoons granulated garlic 1 teaspoon crushed oregano 2 teaspoon salt 1/4 to 1/2 teaspoon cayenne pepper (do not omit) Dried Cilantro Dried chopped Onion dried limeslice

Attached the following instructions on a gift tag:
Put in pot. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.
Serve over Rice.

11. Turkey Noodle Soup Mix 1 cup Uncooked fine egg noodles 1 tablespoon instant minced onion
2 and 1/2 tablespoons chicken-flavored bouillon granules 1 and 1/2 teaspoons pepper 1/4 teaspoon dried whole thyme 1/8 teaspoon celery seeds 1/8 teaspoon garlic powder 1 bay leaf Add: Dried Turkey or chicken Dried Carrot Dried Celery Dried Corn

To make the soup:
Combine soup mix, 8 cups water, in a large pot. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Discard bay leaf

12. Minestrone Soup Mix 1/4 cup dried split peas 1/2 cup dried kidney beans 4 crumbled beef bouillon cubes 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley 1 1/2 teaspoons salt 1/2 teaspoon ground pepper 1 cup elbow macaroni dried carrots dried celery dried onion dried corn dried tomatoes 3 Tbls. dried tomato powder
Attach Tag:
8 cups water
1 jar minestrone soup mix
1 pound sweet Italian sausage
Place water into a large stockpot. Add the minestrone soup mix and simmer for 1 1/2 hours. Remove the skin from the sausage.
In a medium skillet, brown the sausage, breaking it into small pieces. Add to soup.

13. Bean Soup Mix 1/4 cup dried garbanzo beans 1/4 cup dried navy beans or lima beans 1/4 cup dried red kidney beans or pinto beans 1/4 cup dried whole or split peas 3 Tablespoons minced dried onion 2 Tablespoons whole wheat berries 2 Tablespoons pearl barley 2 Tablespoons dried celery flakes 2 tsps. instant beef bouillon granules 1/2 tsp. dried basil, 1 bay leaf Salt , dehydrated onion, tomato powder

Layer all ingredients.

To use:
Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings. To make chilli add chilli powder and tomatoes, and beef if available. To make cheesy bean soup remove bay leaf, and use 4 cups water…mash a little add mild and cheese.

If you have not considered freeze dried vegetables or fruits for your pantry, here are a few links of places that sell them.
Emergency Essentials, Walton Feed, Amazon,

Visit thursday-13 for more 13 lists.
Visit Life as Mom for Frugal Friday.

Italian Meatballs in the Crockpot

2009-10-13T20:21:00.000-07:00

Meatballs are surprisingly tricky little guys to make, They fall apart in the pan all of the time. But, if you either bake them on a wire cooling wrack over a cookie sheet or throw them in the crockpot, they keep their shape and take no thought. Here is a tasty slow cooker version:

Meatballs in the Crockpot:
1 lb ground beef
2 Tbls dried parsley
1/2 onion, minced fine
2 Tbls oregano
2 Tbls basil
3/4 cup Italian bread crumbs
1 egg
1 clove garlic, minced
salt & pepper
Your Favorite Spaghetti Sauce

Combine all the ingredients except the spaghetti sauce. Roll into meatballs. Throw in the crockpot with the sauce for 8 hours. Easy peasy.

Visit crockpot Wednesdays, works for me Wednesdays, what's cooking Wednesdays

Ham Bonaparte or My Favorite Casserole Ever

2009-10-12T20:29:00.001-07:00

If you Google 'Beef Bonaparte' you will find a delicious recipe made with ground beef. When I was a little girl, my mom changed the meat to ham and "KAPOW!!" It became something altogether different and wonderful.

1 pound of cubed ham

1 16oz (or whatever the size is nowadays) can diced tomatoes, drain, but reserve juice

1 8 oz can tomato sauce

2 cloves minced garlic

2 tsp sugar

2 tsp salt

black pepper and Tobasco sauce to taste

1 bay leaf

1 pkg egg noodles, cooked

1 8oz pkg cream cheese

6 green onions, chopped

1 cup sour cream

1 cup grated Cheddar cheese

1 cup grated mozzerella cheese

Brown ham and tomatoes and garlic lightly in a skillet. Add the reserved juice and tomato sauce, sugar, salt, pepper, bay leaf and Tabasco. Lower the heat to simmer for 30 minutes. Combine the cooked noodles with the cream cheese, green onions and sour cream. Grease a 9 X 13 pan and alternately layer noodle mixture, tomato mixture and combined grated cheeses. Bake covered for 30 minutes or until heated through and bubbly. (Freezes well).

I ate way too much of this tonight.

Visit the great Tuesday memes: Tasty Tuesday, Tuesdays at the Table, Tempt Your Tummy Tuesday, $5 Dinner challenge (you'd have to hit some pretty good sales, but you may be able to do this for $5 - use leftover ham)