After a very quiet weekend, 8 hours of sleep last night and a nice nap yesterday afternoon, I should be as bright as a dollar. The only trouble is I am having difficulty ringing in at 50 cents! Other than a fantastic fun day with my sister on Friday, which consisted of shopping, lunch and visiting our baby sister (82) and our aunt at Laurels of DeKalb in Butler, I had no social contacts.
There was a magic moment in my shopping venture. My youngest sister said that I could not cook if they ever took cheese off the market. Here I noticed my favorite brand (Velveeta) was on an unbelievable sale. I turned around from my selection to realize a lady was talking to me. I was so engrossed in my purchase that I was not aware of anyone around me. She was telling me how much she enjoyed my ramblings and we had a brief pleasant chat. I hadn’t seen her for a long, long time but she is the daughter-in-law of a very special friend of my past. It was indeed a magic moment of my day.
Another pleasant activity was a response of a request to donate cookies for a local political rally. I responded with the offer of 4 dozen sugar cookies with white frosting and red, white and blue sprinkles.
This should have been a simple request, but my frail mind did not schedule it properly with my other obligations and I nearly forgot that I was waiting until the last evening so they would be as fresh as possible. So at eleven p.m. I was still frosting cookies. It didn’t help that I so generously offered 4 dozen because that is what I thought one batch made. Imagine my chagrin when I could come up with only three dozen. I hurriedly did a small recipe of chocolate chip cookies, only to find my supply of chocolate chips was diminished. Being raised to make do with what you have, I rummaged through my “goodies jar” and found a package of Heath Toffee Bits. They turned out exceptionally well. You should try it.
Back to the political rally. I did not attend but I find myself already tired of the finger pointing, character assassinations and "just say No" antics. If I were one of the Special 12 committee, I would start with repealing the lifetime pensions of congressmen who almost all are very wealthy in their own right. Let’s get down to what is good for our country, not just trying to get re-elected and promoting a particular party. Remember to be an informed voter, not a prejudiced one. NO party has all of the best candidates.
I am still trying to eliminate a lot of unnecessary accumulated items in my household. I contributed one bag to the garbage collection, and made one visit to Good Will. That is a good start. Going through a recipe box, I saved a couple that I thought you might be interested in. They are from clippings I saved from a flier in the weekend newspaper. They also meet my standard of simple preparation and down to earth ingredients. They both make servings for six people so I am experimenting with only a half recipe of one. I think I cam manage a whole recipe that fits into a 9-inch pie pan!
BREAKFAST PIZZA
2 cans (7 ½ oz.) buttermilk biscuits, separated
1 pound bulk pork sausage
2 cans (4 oz. each) mushroom pieces, drained
1 large onion , diced
4 ½ teaspoons butter
12 eggs
3 cups (12 oz.) shredded mozzarella cheese
Separate and cover bottom of a 9 x 13 baking dish. Set aside
Crumble sausage into a skillet. Cook over medium heat until no
longer pink. Place sausage in a bowl and set aside. In the same
skillet, sauté mushrooms and onion 3 to five minutes. Add to the
sausage. Whisk the eggs, cook and stir over medium heat until
nearly set. Add sausage and vegetable mixture, Spread egg mixture
over biscuits. Sprinkle with cheese. Cover and bake at 400 degrees
for 12 minutes. Uncover and bake10 to 12 minutes longer.
PEPPERONI CHEESE BAKE
2 cups (8 oz.) shredded mozzarella cheese
½ cup diced pepperoni
5 eggs
¾ cup milk
¼ teaspoon dried basil
In a greased 9 inch pie plate, layer the mozzarella cheese and
pepperoni. Whisk the eggs, milk and basil. Pour over the cheese.
Bake at 375 degrees for 20 to 25 minutes. Let stand for 10 minutes
before cutting.
Thursday, August 25, 2011
Thursday, August 18, 2011
8/18/11
To fulfill a reader’s need to have me share a few “dumb things that I do” so she feels better about herself, I will share one of my latest ones. Please don’t tell anyone! I have this pair of slip on shoes that I especially like. In fact, I like them so well that I ordered another pair just like them because the original pair was looking a little shabby. I hadn’t worn either pair for a few weeks and decided to wear the older pair for my daily walk to the post office. I noticed a bit of discomfort in my left foot, but decided it was just my imagination and besides I really liked these shoes. I wore them most of the day wondering why they caused discomfort when they were so thoroughly broken in. I decided to let them rest for a few days. They looked so innocent sitting on my shoe rack, I decided to investigate the inner part before putting them on again. To my dismay, there was a knee high stocking crunched down in the toe of the left shoe. My favorite shoes are now back in circulation, and I do not limp anymore.
I experienced a really magic moment yesterday. I was chatting with a nearly 98 year old friend and reader. She told me that she had tried and shared my recipe for hamburger stew. She doesn’t want to get so old that she can’t try new recipes and then share them. Opal, I’m glad that I could be a part of your activities and I do so admire your spirit to enjoy life to its fullest even at an advanced age.
I am slowly getting rid of some of my “stuff” that will end up in the dumpster eventually. Last week I parted with a few things that were hidden in my spare bedroom. There was a box of magazines, some over ten years old. I sorted through them, bidding them a fond farewell. At the bottom of the box I found all but one of a by-monthly subscription to a recipe magazine. I realize now why I saved them because they are full of recipes calling for every day, ordinary ingredients that I am partial to. I sent all of the others on their way, but will pass on several recipes from one of them for you today.
BASQUE SKILLET DINNER
1 pound Italian sweet sausage
½ cup chopped onion
½ cup sliced celery
4 baking potatoes, peeled and sliced
1 can (16 oz.) tomatoes
¾ cup water
1 teaspoon lemon juice
1 beef bouillon cube
Salt and pepper to taste
½ teaspoon dried thyme
Brown sausage in skillet over medium heat. Add onion and cook
Until tender. Stir in remaining ingredients. Cover and simmer 20
Minutes, or until potatoes are tender.
To the above entrée add a green salad and the following dessert to make a tasty and different meal for your family. The dessert should be great for any time the urge for a treat captivates your mind.
CREAMY BANANA PUDDING
1 can (14 oz.) sweetened condensed milk
1 ½ cups cold water
1 package (4 serving size) instant vanilla pudding mix
1 pint cream whipped (I would use whipped topping)
36 vanilla wafers
3 bananas, sliced, dipped in lemon juice and drained
Maraschino cherries
Beat sweetened condensed milk, water, and pudding mix. Chill
five minutes. Fold in whipped topping. Spoon pudding into bottom of
a trifle dish or individual sherbet dishes. Layer with wafers and bananas.
Repeat layers. Cover and chill. Top with whipped topping and garnish
with cherries.
Somewhere recently I read a suggestion, not a real recipe, to add carrots when you are cooking potatoes to mash. Just prepare them as you do your favorite mashed potatoes. I am going to do some today. My only suggestion is an unhealthy one for some, but I like plenty of butter and whole milk! Start with your own intuition about what proportion of carrots.
I experienced a really magic moment yesterday. I was chatting with a nearly 98 year old friend and reader. She told me that she had tried and shared my recipe for hamburger stew. She doesn’t want to get so old that she can’t try new recipes and then share them. Opal, I’m glad that I could be a part of your activities and I do so admire your spirit to enjoy life to its fullest even at an advanced age.
I am slowly getting rid of some of my “stuff” that will end up in the dumpster eventually. Last week I parted with a few things that were hidden in my spare bedroom. There was a box of magazines, some over ten years old. I sorted through them, bidding them a fond farewell. At the bottom of the box I found all but one of a by-monthly subscription to a recipe magazine. I realize now why I saved them because they are full of recipes calling for every day, ordinary ingredients that I am partial to. I sent all of the others on their way, but will pass on several recipes from one of them for you today.
BASQUE SKILLET DINNER
1 pound Italian sweet sausage
½ cup chopped onion
½ cup sliced celery
4 baking potatoes, peeled and sliced
1 can (16 oz.) tomatoes
¾ cup water
1 teaspoon lemon juice
1 beef bouillon cube
Salt and pepper to taste
½ teaspoon dried thyme
Brown sausage in skillet over medium heat. Add onion and cook
Until tender. Stir in remaining ingredients. Cover and simmer 20
Minutes, or until potatoes are tender.
To the above entrée add a green salad and the following dessert to make a tasty and different meal for your family. The dessert should be great for any time the urge for a treat captivates your mind.
CREAMY BANANA PUDDING
1 can (14 oz.) sweetened condensed milk
1 ½ cups cold water
1 package (4 serving size) instant vanilla pudding mix
1 pint cream whipped (I would use whipped topping)
36 vanilla wafers
3 bananas, sliced, dipped in lemon juice and drained
Maraschino cherries
Beat sweetened condensed milk, water, and pudding mix. Chill
five minutes. Fold in whipped topping. Spoon pudding into bottom of
a trifle dish or individual sherbet dishes. Layer with wafers and bananas.
Repeat layers. Cover and chill. Top with whipped topping and garnish
with cherries.
Somewhere recently I read a suggestion, not a real recipe, to add carrots when you are cooking potatoes to mash. Just prepare them as you do your favorite mashed potatoes. I am going to do some today. My only suggestion is an unhealthy one for some, but I like plenty of butter and whole milk! Start with your own intuition about what proportion of carrots.
Thursday, August 11, 2011
8/11/11
How could 18 years pass so quickly? It seems such a short time ago that he came into our lives. Yesterday we experienced a mixture of emotions as we sent my youngest grandson out into the world where he is entering his years long desire to enter the military forces. There was joy in seeing him accomplishing his dreams and a heaviness in our hearts, both from separation of his presence and the unknown factors of his decision. When I asked him if he were going to miss us, he looked at me with his special smile and held his thumb and index finger a nice small space apart and said, “Just enough!” I got a smile from him as I told him I just came over to inquire about the sign in his parents front window “Room for Rent!” There was a question in his mind how I would acclimate myself to his bunk beds.
Yesterday brought back so many vivid memories of the time approximately 45 years ago when we sent our oldest son, at the same age, out into the world to a transportation school in Minnesota, then to O’Hare field in Chicago. We took him to Baer Field to catch a plane. At that time we had to walk outside the terminal to the plane and the passengers ascended a metal ramp into the plane. As we stood on the ground with heavy hearts and tears falling on my shoulders, his face appeared in a plane window with a mile wide grin and his hand waving us a cheery good bye!
I have been talking to myself the past 24 hours and have convinced, ( I think) myself that I will have to adapt the scripture and the homily from Sunday’s services about our need to plug in our faith, as Christ taught Peter when he tried to walk across the water to him and he reprimanded him with “Oh, ye of little faith”. We have been given our kids for only a few years to love, teach, mold, guide and prepare them for their independence, similar to the wildlife birds who eventually shove their young from the nest. Then we have to be supportive from a distance with much love and many prayers. May God keep him in His hands and lead him to a great future, with all of his family cheering him on with love close by on the sidelines.
It is too difficult to go from the sublime to the ridiculous, as I had originally planned. So I will save those thoughts for next week, if I can remember where I put them.
I had picked two recipes before I decided what I would base this column around. They are both a little different from my usual choices, but I think they might complement each other to give you a change in your meal planning. I resorted to an old Taste of Home annual cookbook. Maybe some of you have already tried them.
DIJON GFREEN BEANS
1 ½ pounds fresh green beans
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and pepper to taste
1 cup grape tomatoes, halved
½ small red onion ,sliced
2 tablespoons grated Parmesan cheese
Cover beans with water. Bring to a boil. Cook, uncovered,
for 10 minutes or until crisp tender. For dressing, whisk
the vinegar, oil, mustard salt and pepper. Drain beans. Add
tomatoes and onion. Drizzle beans with dressing and toss to
coat. Sprinkle with cheese.
ALMOND CHICKEN CASSEROLE
2 cups cubed, cooked chicken
1 can( 10 ¾ oz.) cream of chicken soup, undiluted
1 cup sour cream
¾ cup mayonnaise
2 celery ribs, chopped
3 hard cooked eggs
1 can (8 oz.) water chestnuts, chopped
1 can (4 oz.) mushroom stems and pieces
1 tablespoon finely chopped onion
2 teaspoons lemon juice
Salt and pepper to taste
1 cup (4 oz.) shredded cheddar cheese
½ cup crushed cornflakes
2 tablespoons melted butter
¼ cup sliced almonds
Combine all ingredients except cornflakes, butter and almonds.
Spread into 9 x 13 baking dish. Sprinkle with cheese. Toss cornflakes
with butter, sprinkle over cheese. Top with almonds. Bake uncovered
at 350 degrees for 30 minutes or until heated through.
Yesterday brought back so many vivid memories of the time approximately 45 years ago when we sent our oldest son, at the same age, out into the world to a transportation school in Minnesota, then to O’Hare field in Chicago. We took him to Baer Field to catch a plane. At that time we had to walk outside the terminal to the plane and the passengers ascended a metal ramp into the plane. As we stood on the ground with heavy hearts and tears falling on my shoulders, his face appeared in a plane window with a mile wide grin and his hand waving us a cheery good bye!
I have been talking to myself the past 24 hours and have convinced, ( I think) myself that I will have to adapt the scripture and the homily from Sunday’s services about our need to plug in our faith, as Christ taught Peter when he tried to walk across the water to him and he reprimanded him with “Oh, ye of little faith”. We have been given our kids for only a few years to love, teach, mold, guide and prepare them for their independence, similar to the wildlife birds who eventually shove their young from the nest. Then we have to be supportive from a distance with much love and many prayers. May God keep him in His hands and lead him to a great future, with all of his family cheering him on with love close by on the sidelines.
It is too difficult to go from the sublime to the ridiculous, as I had originally planned. So I will save those thoughts for next week, if I can remember where I put them.
I had picked two recipes before I decided what I would base this column around. They are both a little different from my usual choices, but I think they might complement each other to give you a change in your meal planning. I resorted to an old Taste of Home annual cookbook. Maybe some of you have already tried them.
DIJON GFREEN BEANS
1 ½ pounds fresh green beans
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and pepper to taste
1 cup grape tomatoes, halved
½ small red onion ,sliced
2 tablespoons grated Parmesan cheese
Cover beans with water. Bring to a boil. Cook, uncovered,
for 10 minutes or until crisp tender. For dressing, whisk
the vinegar, oil, mustard salt and pepper. Drain beans. Add
tomatoes and onion. Drizzle beans with dressing and toss to
coat. Sprinkle with cheese.
ALMOND CHICKEN CASSEROLE
2 cups cubed, cooked chicken
1 can( 10 ¾ oz.) cream of chicken soup, undiluted
1 cup sour cream
¾ cup mayonnaise
2 celery ribs, chopped
3 hard cooked eggs
1 can (8 oz.) water chestnuts, chopped
1 can (4 oz.) mushroom stems and pieces
1 tablespoon finely chopped onion
2 teaspoons lemon juice
Salt and pepper to taste
1 cup (4 oz.) shredded cheddar cheese
½ cup crushed cornflakes
2 tablespoons melted butter
¼ cup sliced almonds
Combine all ingredients except cornflakes, butter and almonds.
Spread into 9 x 13 baking dish. Sprinkle with cheese. Toss cornflakes
with butter, sprinkle over cheese. Top with almonds. Bake uncovered
at 350 degrees for 30 minutes or until heated through.
Thursday, August 4, 2011
8/4/11
First of all, let me admit to a grave error last week. Ordinarily, I carefully check the ingredients of each recipe. My only excuse is that the little old lady that is always messing up my ordinarily highly rated percentage of perfection messed with my computer and deleted a very important word. Hopefully you were interested in the turkey meatballs. I pray that you did not do your shopping and purchase a whole turkey and have it ground! The recipe should read “ 1 pound of ground turkey”! A former editor (I have now worked for four of them) told me not to rehash mistakes, because it made it look as if you did not know what you are doing, but what does issuing a recipe calling for “1 ground turkey” do for your creditability?
Last week, from Thursday until Sunday evening, was so full of magic I know I cannot do it all justice in one issue. I had to make some difficult choices because I missed most of the Festival of Flags. For the first time since before I moved into Edgerton 28 years ago, I missed the parade. I did go Friday evening to the program at the park. Besides brief visits with several special people, it was inspiring to see the “older” ladies given special attention, congratulations to our new “Citizen of the year” and the great performance of the community choir. Thanks to Kevin Riehle who came from Texas to honor his dad for his dream of forming the choir and conducting it for many years. Great job, Kevin. Also, thanks go to the choir members. You are very necessary with your time and talents to make it a successful venture.
Friday morning three of my kids , a sister-in-law and a son-in-law and I went to Pittsburg, Pennsylvania to a nephew’s wedding. We stayed overnight, met a niece and her husband from near Harrisburg, the groom’s parents from Toledo for breakfast at the hotel. Three hours later we were on our way back to Edgerton! It was a great experience, since it is a Sanders’ idiosyncrasy to be the last to leave most all social events and we do enjoy each other’s company. Thanks for your presence and congeniality, Marty and Rich. Also congratulations and best wishes for a happy marriage To Mr. and Mrs. Kirk Sanders.
When I arrived home Saturday, I had a phone message from my two youngest granddaughters asking if they could come to my house to bake the traditional Grandma Max’s sugar cookies. Most of you know that for years and years I hosted a Christmas cookie bake for all grandkids. These girls were young enough that by the time they could participate, the tradition had fallen away. They came Sunday afternoon and I help them make a single batch. Then I said, “O.K, girls, let’s see if you were paying attention. Now you do a batch without my help.” By this time a great granddaughter had arrived to participate. Either they are really smart kids or I am an excellent teacher, because we could not tell the difference between the two. They frosted and decorated at least six dozen. Their creative talents gave me some ideas in decorating. I was behind the door when artistic talents were passed out. Brittany, Aubrie and Hannah, here is a great big “Thank you” for creating a very magic day for me! Incidentally I insisted that they take ALL of the cookies home with them.
This week to help you increase your intake of fruits and vegetables, I found a couple of different ways to prepare them. Hope they intrigue you. I purchased some fantastic nectarines at the tent at CVS in Bryan. I purchase only eight since I was going away. They were on the counter when I got home and were at the perfect stage, so I immediately ate three of them. I am the same way with cookies, so I just get rid of them very quickly.
SESAME BROCCOLI
1 cup water
1 pound fresh broccoli, cut into spears
1 tablespoon sesame seeds
4 teaspoons olive oil
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
Bring water to a boil. Add broccoli. Reduce heat, cover and simmer
for 5-7 minutes., or until crisp tender. Meanwhile, sauté sesame seeds
in 1 teaspoon oil until lightly browned. Stir in the sugar, lemon juice,
soy sauce and remaining oil. Drain broccoli. Toss with sesame seed mixture.
VEGETABLE MEDLEY
2 cups quartered small red potatoes
1 medium zucchini, cut into ¼ inch pieces
1 cup fresh baby carrots
1tablespoon butter, melted
½ cup water
1 ½ teaspoons Dijon mustard
½ teaspoon chicken bouillon granules
½ teaspoon dried thyme
2 cups fresh asparagus (2 “ pieces)
¼ teaspoon salt
Bring potatoes, carrots, water and bouillon to a boil. Reduce heat, cover and simmer
for 10 minutes. Add the asparagus and zucchini and simmer for 10 minutes. Combine
mustard, butter, thyme and salt. Pour over vegetables and toss to coat.
Last week, from Thursday until Sunday evening, was so full of magic I know I cannot do it all justice in one issue. I had to make some difficult choices because I missed most of the Festival of Flags. For the first time since before I moved into Edgerton 28 years ago, I missed the parade. I did go Friday evening to the program at the park. Besides brief visits with several special people, it was inspiring to see the “older” ladies given special attention, congratulations to our new “Citizen of the year” and the great performance of the community choir. Thanks to Kevin Riehle who came from Texas to honor his dad for his dream of forming the choir and conducting it for many years. Great job, Kevin. Also, thanks go to the choir members. You are very necessary with your time and talents to make it a successful venture.
Friday morning three of my kids , a sister-in-law and a son-in-law and I went to Pittsburg, Pennsylvania to a nephew’s wedding. We stayed overnight, met a niece and her husband from near Harrisburg, the groom’s parents from Toledo for breakfast at the hotel. Three hours later we were on our way back to Edgerton! It was a great experience, since it is a Sanders’ idiosyncrasy to be the last to leave most all social events and we do enjoy each other’s company. Thanks for your presence and congeniality, Marty and Rich. Also congratulations and best wishes for a happy marriage To Mr. and Mrs. Kirk Sanders.
When I arrived home Saturday, I had a phone message from my two youngest granddaughters asking if they could come to my house to bake the traditional Grandma Max’s sugar cookies. Most of you know that for years and years I hosted a Christmas cookie bake for all grandkids. These girls were young enough that by the time they could participate, the tradition had fallen away. They came Sunday afternoon and I help them make a single batch. Then I said, “O.K, girls, let’s see if you were paying attention. Now you do a batch without my help.” By this time a great granddaughter had arrived to participate. Either they are really smart kids or I am an excellent teacher, because we could not tell the difference between the two. They frosted and decorated at least six dozen. Their creative talents gave me some ideas in decorating. I was behind the door when artistic talents were passed out. Brittany, Aubrie and Hannah, here is a great big “Thank you” for creating a very magic day for me! Incidentally I insisted that they take ALL of the cookies home with them.
This week to help you increase your intake of fruits and vegetables, I found a couple of different ways to prepare them. Hope they intrigue you. I purchased some fantastic nectarines at the tent at CVS in Bryan. I purchase only eight since I was going away. They were on the counter when I got home and were at the perfect stage, so I immediately ate three of them. I am the same way with cookies, so I just get rid of them very quickly.
SESAME BROCCOLI
1 cup water
1 pound fresh broccoli, cut into spears
1 tablespoon sesame seeds
4 teaspoons olive oil
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
Bring water to a boil. Add broccoli. Reduce heat, cover and simmer
for 5-7 minutes., or until crisp tender. Meanwhile, sauté sesame seeds
in 1 teaspoon oil until lightly browned. Stir in the sugar, lemon juice,
soy sauce and remaining oil. Drain broccoli. Toss with sesame seed mixture.
VEGETABLE MEDLEY
2 cups quartered small red potatoes
1 medium zucchini, cut into ¼ inch pieces
1 cup fresh baby carrots
1tablespoon butter, melted
½ cup water
1 ½ teaspoons Dijon mustard
½ teaspoon chicken bouillon granules
½ teaspoon dried thyme
2 cups fresh asparagus (2 “ pieces)
¼ teaspoon salt
Bring potatoes, carrots, water and bouillon to a boil. Reduce heat, cover and simmer
for 10 minutes. Add the asparagus and zucchini and simmer for 10 minutes. Combine
mustard, butter, thyme and salt. Pour over vegetables and toss to coat.
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