Hubby Jim has been perfecting peach pie and makes a delicious one. I don't even try to compete with him because he measures and times things exactly. I'm more the "throw it together" experimental type of cook. And I have some amazing surprises at times!
Peach season always brings back memories, too. When I was growing up on a New York State farm, we had a few peach trees, along with Father's apple trees, which yielded this delicious fruit. Mother always canned quantities of peaches for us to have for dessert in winter. She often made fresh peach shortcake during peach season.
Peaches Grown in China
Apparently peaches first were grown in China, where this was a symbol of longevity. Often actual peaches or replicas in porcelain were given as friendship and good will gifts. Chinese porcelain and paintings often were decorated with peaches or peach blossoms.
From China, the peach reached Persia, Egypt, Greece, Rome, and then northern Europe. Peach pits were brought to the Caribbean by Columbus and from there the fruit spread to Mexico.
Long before the thirteen American colonies were established, peaches in abundance were growing wild in this country.
Found in Florida
In the 16th century, Spanish colonists began growing peaches in Florida. From there peaches spread westward and northward so rapidly that the early English settlers were astonished to find them wild when they landed in Virginia.
Today, next to the apple, peaches rank among the most widely grown deciduous fruits in the United States.
Peach Shortcake - This was a treat I enjoyed as a child. Make shortcake from your favorite recipe, either biscuit or cake type. While warm, split biscuits or the cake and fill with sliced, sweetened fresh peaches. Spoon peaches over the top and served with whipped cream or sweetened heavy cream.
No-Bake Peach Pie is a quick and easy dessert. (But Jim prepares the traditional two crust baked one.) Prepare vanilla pie filling as directed on package. When cooked and cooled, fold in 2 to 3 peeled, sliced peaches. Pour into baked pie shell or graham or vanilla wafer crust. Chill until well set.
Before serving, top with whipped cream flavored with 1/2 teaspoon almond extract, if desired. Garnish with slivered almonds.
(c)Mary Emma Allen
(Mary Emma Allen has been writing cooking columns for more than 40 years. With hubby Jim and daughter Beth, she has compiled a family cookbook. (She gives workshops...online and in person...on producing your own family cookbook.) E-mail: me.allen@juno.com .
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Monday, September 26, 2011
Tuesday, June 15, 2010
Camp Cousin Cooking at KiDoosh
You might like to check out my latest post on Family Foods at KiDoosh, called Camp Cousin Cooking.
Do your youngsters enjoy cooking. It's provides additional fun and creates memories when they can do this with their cousins.
(Pancake image: sxc.hu)
Monday, April 27, 2009
Try Tempting Teasers from the Food Bloggers
Try some of these tempting teasers from the group of writers called the Food Bloggers:
Ironstone - Dinnerware with Memories Mary Emma, at Country Kitchen, relates the memories connected with the ironstone platters her mother used for serving family meals. You, too, can write down your family memories associated with dinnerware past and present.
Ironstone - Dinnerware with Memories Mary Emma, at Country Kitchen, relates the memories connected with the ironstone platters her mother used for serving family meals. You, too, can write down your family memories associated with dinnerware past and present.
Looks like Playing with Polymer Clay to Eileen Eileen challenges you to watch this great YouTube video by “fondant artist”, Robin Hassett, and tell her if it doesn’t look like playing with clay to you. Food can be art too!
Real Food Fast! Once you've tried risotto, it's hard to go back to plain rice!
Real Food Fast! Once you've tried risotto, it's hard to go back to plain rice!
Reuben Casserole A new twist on an old favorite.
What's your favorite?
Thursday, April 23, 2009
Ironstone - Dinnerware with Memories
“Here are the old white dinner platters Mother served roasts, stews, apple dumplings and roast chicken on,” I remarked, when I discovered them in a pantry closet. I was sorting belongings in the home where I’d spent my childhood.
My mom had developed Alzheimer’s, so we found it necessary to move her to our home 275 miles away. Finding these three large oval white ironstone platters, two chipped and well used, the other, a rectangular one with narrow brown border in better condition, brought back memories of foods served on them and the occasions Mother used them.
Ironstone has always interested me because I thought Mother’s large platters and a few other items she had were attractive. These were heavy and durable, and just right for serving a large family. There were seven or eight of us at meals, unless friends or relatives stopped by to add to the crowd.
History of Ironstone
This type of dinnerware, opaque earthenware, first was produced in the early 1800s. It originally substituted for costly Chinese porcelain and bone china. Ironstone, a utilitarian ware, was very durable and not easily chipped.
Much ironstone was undecorated and designed in angular and octagonal shapes popular between 1840 and 1860. Potters began making American ironstone in quantity in the 1860s.
Usually ironstone carried the name of the maker and often had the word Ironstone, Opaque china, Stone china, or Granite imprinted on the back. There is nothing on Mother’s platters. Therefore, hers must have been very ordinary ironstone.
I don’t know where Mother acquired them. Were they wedding gifts? Or were they platters Grandma once used and handed on.?
Foods Served on Mother’s Ironstone
However, I recall some of the meals Mother served on these ironstone platters. These included pot roast, beef stew, chicken and dumplings, roast chicken, apple dumplings, baked ham and other foods.
Mother cooked these meals in the oven of the wood stove or on top. Some, such as stew, simmered in the black iron pot.
As I recall these meals, I also picture in my mind, our family sitting around the kitchen table…Father, Mother, four children, the hired man, and after World War II, my uncle who boarded with us. If a friend stopped by at meal time, there always was room for an extra plate.
EASY BEEF STROGANOFF
Brown 1 pound ground beef and ½ to 1 diced onion. Add 1 can cream of mushroom soup (low salt and low fat if you’re watching these items in your diet). Simmer at least 10 minutes. Just before serving, stir in ¾ cup sour cream and heat until warm.
Place steamed rice on the ironstone platter, which has been warmed. Then pour the stroganoff over this. You also can use noodles or mashed potatoes.
©2006 Mary Emma Allen
(Mary Emma Allen researches and writes about foods and food history from her home in New Hampshire, USA or while traveling.)
My mom had developed Alzheimer’s, so we found it necessary to move her to our home 275 miles away. Finding these three large oval white ironstone platters, two chipped and well used, the other, a rectangular one with narrow brown border in better condition, brought back memories of foods served on them and the occasions Mother used them.
Ironstone has always interested me because I thought Mother’s large platters and a few other items she had were attractive. These were heavy and durable, and just right for serving a large family. There were seven or eight of us at meals, unless friends or relatives stopped by to add to the crowd.
History of Ironstone
This type of dinnerware, opaque earthenware, first was produced in the early 1800s. It originally substituted for costly Chinese porcelain and bone china. Ironstone, a utilitarian ware, was very durable and not easily chipped.
Much ironstone was undecorated and designed in angular and octagonal shapes popular between 1840 and 1860. Potters began making American ironstone in quantity in the 1860s.
Usually ironstone carried the name of the maker and often had the word Ironstone, Opaque china, Stone china, or Granite imprinted on the back. There is nothing on Mother’s platters. Therefore, hers must have been very ordinary ironstone.
I don’t know where Mother acquired them. Were they wedding gifts? Or were they platters Grandma once used and handed on.?
Foods Served on Mother’s Ironstone
However, I recall some of the meals Mother served on these ironstone platters. These included pot roast, beef stew, chicken and dumplings, roast chicken, apple dumplings, baked ham and other foods.
Mother cooked these meals in the oven of the wood stove or on top. Some, such as stew, simmered in the black iron pot.
As I recall these meals, I also picture in my mind, our family sitting around the kitchen table…Father, Mother, four children, the hired man, and after World War II, my uncle who boarded with us. If a friend stopped by at meal time, there always was room for an extra plate.
EASY BEEF STROGANOFF
Brown 1 pound ground beef and ½ to 1 diced onion. Add 1 can cream of mushroom soup (low salt and low fat if you’re watching these items in your diet). Simmer at least 10 minutes. Just before serving, stir in ¾ cup sour cream and heat until warm.
Place steamed rice on the ironstone platter, which has been warmed. Then pour the stroganoff over this. You also can use noodles or mashed potatoes.
©2006 Mary Emma Allen
(Mary Emma Allen researches and writes about foods and food history from her home in New Hampshire, USA or while traveling.)
Monday, April 06, 2009
The Joys of Keeping a "Mom's" Journal
“Keeping a journal about our children is one of the best gifts we can give them,” one mother remarked. She said she was trying to preserve her family’s experiences.
Many of us have good intentions of keeping a journal about the joys and challenges of raising our children. With the first child, we often begin a baby book, then with more children, or as the years go by, we do less and less.
The same happens with a journal. I began writing about our daughter in detail, then found that life became busier, and my writing often tapered off. I got caught up in a quiltmaking business, writing assignments, helping my husband with his business, caring for ailing parents.
However, I did squeeze in some writing time…jottings in notebooks, letters to my mom (which she thankfully saved), and incidents related in my newspaper columns or travel articles. As I look back, I’m so glad I did find time to write something down.
Scrapbooking Journal
Along with jotting memories in a journal, you can incorporate this into a scrapbook with photos of memorable times and experiences. You also can add sketches to your journal and scrapbook pages.
One way I’m trying to keep a record of yearly memories is by building a scrapbook around the annual Christmas letters I write to friends and family. Some people add photos to these letters (so much easier in these days of digital cameras and computers).
This Christmas letter gives a recap of the year gone by and you can add to it as you have time. I also like to keep the letters and photos sent to me by family members and include them in the scrapbook.
Adding Recipes
You may want to incorporate recipes of favorite foods into your journal. I often collect recipes as I travel.
NAVAJO TACOS – On a business trip to the Upper Peninsula of Michigan, we were introduced to this dish. Instead of using traditional tacos, friends prepared “fry bread,” then added taco ingredients of ground beef and beans, shredded lettuce, chopped tomatoes, diced onions and green pepper, and shredded cheese.
Mix together 2 cups flour, ½ cup instant dry milk, ½ teaspoon salt, 1 tablespoon baking powder. Cut in 2 tablespoons shortening until coarse crumbs appear. Then stir in ¼ cup water and mix until the dough forms a ball.
Put the dough on a floured board and knead 2 to 3 minutes. Cut the dough into 6 equal pieces. Shape each portion into a ball and pat out until it’s about 6-inches round. Cover with plastic as you wait to fry.
Heat salad oil to 375 degrees F. in a pan at least 9-inches in diameter and 2 inches deep. Oil should be about ¾ inch deep. Cook each round of dough in this, turning once, until puffy and browned. Place cooked dough on paper towel lined cookie sheets and keep warm in 200 degree F. oven until ready to serve. (You can make these ahead, chill in air tight package, then heat on baking sheet at 375 degrees F. about 5 minutes.)
©2005 Mary Emma Allen
Many of us have good intentions of keeping a journal about the joys and challenges of raising our children. With the first child, we often begin a baby book, then with more children, or as the years go by, we do less and less.
The same happens with a journal. I began writing about our daughter in detail, then found that life became busier, and my writing often tapered off. I got caught up in a quiltmaking business, writing assignments, helping my husband with his business, caring for ailing parents.
However, I did squeeze in some writing time…jottings in notebooks, letters to my mom (which she thankfully saved), and incidents related in my newspaper columns or travel articles. As I look back, I’m so glad I did find time to write something down.
Scrapbooking Journal
Along with jotting memories in a journal, you can incorporate this into a scrapbook with photos of memorable times and experiences. You also can add sketches to your journal and scrapbook pages.
One way I’m trying to keep a record of yearly memories is by building a scrapbook around the annual Christmas letters I write to friends and family. Some people add photos to these letters (so much easier in these days of digital cameras and computers).
This Christmas letter gives a recap of the year gone by and you can add to it as you have time. I also like to keep the letters and photos sent to me by family members and include them in the scrapbook.
Adding Recipes
You may want to incorporate recipes of favorite foods into your journal. I often collect recipes as I travel.
NAVAJO TACOS – On a business trip to the Upper Peninsula of Michigan, we were introduced to this dish. Instead of using traditional tacos, friends prepared “fry bread,” then added taco ingredients of ground beef and beans, shredded lettuce, chopped tomatoes, diced onions and green pepper, and shredded cheese.
Mix together 2 cups flour, ½ cup instant dry milk, ½ teaspoon salt, 1 tablespoon baking powder. Cut in 2 tablespoons shortening until coarse crumbs appear. Then stir in ¼ cup water and mix until the dough forms a ball.
Put the dough on a floured board and knead 2 to 3 minutes. Cut the dough into 6 equal pieces. Shape each portion into a ball and pat out until it’s about 6-inches round. Cover with plastic as you wait to fry.
Heat salad oil to 375 degrees F. in a pan at least 9-inches in diameter and 2 inches deep. Oil should be about ¾ inch deep. Cook each round of dough in this, turning once, until puffy and browned. Place cooked dough on paper towel lined cookie sheets and keep warm in 200 degree F. oven until ready to serve. (You can make these ahead, chill in air tight package, then heat on baking sheet at 375 degrees F. about 5 minutes.)
©2005 Mary Emma Allen
Wednesday, March 25, 2009
Add Variety to Your Pie Crusts
Crumb, nut, and coconut pie crusts are popular variations to try with your family and friends when you tire of eating the familiar pastry made with flour, shortening, salt, and water. Many of these crust variations are baked first and used as a shell; others you fill and bake. Often these non-traditional pie crusts are used for fancy party type desserts. However, they can add a festive touch to an ordinary meal as well.
GRAHAM CRACKER CRUSTS are a more familiar type, made with crushed graham crackers, butter or other shortening, perhaps a dash of cinnamon or nutmeg and nutmeats. As far back as the 1800s, when the Shakers practiced their culinary arts, graham crusts were used. Vanilla or chocolate wafers or ginger snaps are substituted by some cooks for graham crackers in these fancy pie crust recipes.
GRAHAM CRACKER/WALNUT CRUST is one variation. Mix together 2/3 cup graham cracker crumbs and 2/3 cup chopped walnut meats (pecans can be substituted). Mix in 1/8 cup melted butter or margarine and 1 unbeaten egg white. Press into bottom and sides of a 9-inch pie plate. Bake at 350degrees F. for 8 to 10 minutes. Cool before filling.
CEREAL CRUSTS also are popular. Frequently CORN FLAKES are used for these. Measure 1 cup crushed corn flakes, 1/3 cup margarine, and 2 tablespoons sugar into 9-inch pie pan. Place in 350 degree F. oven for 5 minutes. Remove and mix thoroughly; then press against sides and bottom of pan; chill before filling.
COOKIE CRUST - For a festive crust, use rolled refrigerator cookies,either ones you purchase or those you've made and rolled yourself. Sugar cookies are the ones most commonly used. However chocolate and chocolate chip cookies go well with some fillings, depending on your taste.
Grease lightly and sprinkle with sugar the bottom and sides of a 9-inch pie pan. Using a roll of refrigerated cookie dough, cut cookies into1/8-inch slices. Overlap slices around sides of pan to form a scalloped edge; line bottom with more slices. Bake at 375 degrees F. for 8 to 10 minutes until golden brown. Any puffiness should flatten as crust cools.
WHEAT GERM CRUST - This may be a nutritious crust you'd like to try. Mix together 1 cup wheat germ, 3/4 cup sugar, 3/4 teaspoon cinnamon, 1/4 cup softened butter or margarine. Press the mixture evenly on bottom and sides of 9-inch pie pan. Bake at 350 degrees for 8 to 10 minutes until set. Cool before adding afavorite filling. Vanilla or banana cream is especially good.
COCONUT CRUSTS are tasty with cream and chiffon fillings. Spread 2 tablespoons softened butter or margarine evenly on bottom and sides of 9-inch pie pan. Sprinkle 1 1/2 cups shredded coconut into pan and press evenly into the butter. Bake slowly at 300 degrees F. for 15 to 20 minutes, until crust is lightly browned. Cool before filling.
(c)2004 Mary Emma Allen
(Mary Emma Allen searches for old and new recipes to share with her readers. She also writes children’s stories and cooks with her grandchildren.)________________________________________________________________
GRAHAM CRACKER CRUSTS are a more familiar type, made with crushed graham crackers, butter or other shortening, perhaps a dash of cinnamon or nutmeg and nutmeats. As far back as the 1800s, when the Shakers practiced their culinary arts, graham crusts were used. Vanilla or chocolate wafers or ginger snaps are substituted by some cooks for graham crackers in these fancy pie crust recipes.
GRAHAM CRACKER/WALNUT CRUST is one variation. Mix together 2/3 cup graham cracker crumbs and 2/3 cup chopped walnut meats (pecans can be substituted). Mix in 1/8 cup melted butter or margarine and 1 unbeaten egg white. Press into bottom and sides of a 9-inch pie plate. Bake at 350degrees F. for 8 to 10 minutes. Cool before filling.
CEREAL CRUSTS also are popular. Frequently CORN FLAKES are used for these. Measure 1 cup crushed corn flakes, 1/3 cup margarine, and 2 tablespoons sugar into 9-inch pie pan. Place in 350 degree F. oven for 5 minutes. Remove and mix thoroughly; then press against sides and bottom of pan; chill before filling.
COOKIE CRUST - For a festive crust, use rolled refrigerator cookies,either ones you purchase or those you've made and rolled yourself. Sugar cookies are the ones most commonly used. However chocolate and chocolate chip cookies go well with some fillings, depending on your taste.
Grease lightly and sprinkle with sugar the bottom and sides of a 9-inch pie pan. Using a roll of refrigerated cookie dough, cut cookies into1/8-inch slices. Overlap slices around sides of pan to form a scalloped edge; line bottom with more slices. Bake at 375 degrees F. for 8 to 10 minutes until golden brown. Any puffiness should flatten as crust cools.
WHEAT GERM CRUST - This may be a nutritious crust you'd like to try. Mix together 1 cup wheat germ, 3/4 cup sugar, 3/4 teaspoon cinnamon, 1/4 cup softened butter or margarine. Press the mixture evenly on bottom and sides of 9-inch pie pan. Bake at 350 degrees for 8 to 10 minutes until set. Cool before adding afavorite filling. Vanilla or banana cream is especially good.
COCONUT CRUSTS are tasty with cream and chiffon fillings. Spread 2 tablespoons softened butter or margarine evenly on bottom and sides of 9-inch pie pan. Sprinkle 1 1/2 cups shredded coconut into pan and press evenly into the butter. Bake slowly at 300 degrees F. for 15 to 20 minutes, until crust is lightly browned. Cool before filling.
(c)2004 Mary Emma Allen
(Mary Emma Allen searches for old and new recipes to share with her readers. She also writes children’s stories and cooks with her grandchildren.)________________________________________________________________
Wednesday, February 18, 2009
More Treats from the Food Bloggers
The Food Bloggers are a group of us who write about food, recipes and related topics. I hope you enjoy our selection this week.
A Homemade Fruit and Yogurt Parfait Use fresh or frozen fruit to make a midwinter healthy treat.
Busy Family Meals The best chocolate cookies Cyndi has ever had. Ever!
Butterfinger Buzz A review of Nestle's new caffeinated candy bar -- a twist on an old favorite!
Cooking Gadgets Cyndi has two Smith's Edge knife sharpeners to give away this weekend!
Mardi Gras Cocktail Recipe A delicious recipe for your Mardi Gras celebration
Quilled Pastry Hearts with Key Lime Curd You can make quilled hearts out of paper or get really creative and make them from frozen puff pastry.
School Lunch Variations Mary Emma at Country Kitchen chats about school lunches past and present and gives you a recipe for Mayonnaise Cake.
A Homemade Fruit and Yogurt Parfait Use fresh or frozen fruit to make a midwinter healthy treat.
Busy Family Meals The best chocolate cookies Cyndi has ever had. Ever!
Butterfinger Buzz A review of Nestle's new caffeinated candy bar -- a twist on an old favorite!
Cooking Gadgets Cyndi has two Smith's Edge knife sharpeners to give away this weekend!
Mardi Gras Cocktail Recipe A delicious recipe for your Mardi Gras celebration
Quilled Pastry Hearts with Key Lime Curd You can make quilled hearts out of paper or get really creative and make them from frozen puff pastry.
School Lunch Variations Mary Emma at Country Kitchen chats about school lunches past and present and gives you a recipe for Mayonnaise Cake.
Monday, February 02, 2009
The Fascination of Tea Infusers and Tea Flowers
I like to try different types of tea and collect tea accessories. Whenever I’ve written of tea and tea customs, I often received responses from readers who tell me about their favorite teas, tea time rituals and whether they collect items associated with tea making.
My daughter gave me a glass mug with tea infuser. I’d seen one of these…a glass tea pot with infuser when Jim and I had dinner with friends. But I hadn’t realized they came as individual tea makers.
Tea Flowers
The package also included a “tea flower” consisting of green tea scented with jasmine flowers. This made delicious tea, actually cup after cup to keep me going the whole afternoon.
In checking out information about tea flowers, I discovered they’re tea leaves hand sewn together in various bud shapes using different types of tea. When these flowers are steeped in hot water, they unfurl into attractive leafy arrangements. If you use glass tea pots or cups, you can watch the flowers take shape.
Tea Infusers
Tea infusers actually consist of almost any container that holds loose tea you can immerse in boiling water. Some of ehe more recent ones consist of glass or plastic inserts that fit into the glass, rather than metal. The one Beth gave me has small slits in the bottom for the water to seep through.
I’ve been experimenting with tea bags and loose tea, trying to decide what works best. I’ve enjoyed using some Earl Grey loose tea I had on hand.
Infuser Facts & Suggestions
In my research, I found a few facts about tea infusers.
*Infusers come in many sizes. Some fit tea pots and others are made for individual cups.
*Infusers are made in many materials.
*Infusers should be fairly large for your teapot or cup.
*To make good tea, the tea needs to have space to “swim” and the water to circulate.
*Tiny infusers made in novelty shapes will crowd your tea so the water doesn’t circulate through the tea leaves well.
*You should have at least twice as much space as utilized by a heaping teaspoon of dry loose tea leaves.
Now I wonder about those cute little tea infusers (sometimes called “tea balls”) I’ve been collecting. Some are no larger than a teaspoon of loose tea. One that I have is shaped like a teaspoon with a snap over top and will only hold a teaspoonful of tea.
Tea Time Accompaniments
CRANBERRY NUT BREAD - Grate rind of 1 orange and squeeze out all the juice into a measuring cup; add enough boiling water to make ¾ cup. Add the orange rind and 2 tablespoons butter, stirring to melt the butter.
Beat 1 egg in another bowl and gradually add 1 cup sugar, beating well. Add dry ingredients (2 cups white flour, ½ teaspoon salt, 1 ½ teaspoons baking powder, ½ teaspoon baking soda), 1 cup chopped raw cranberries, ½ cup chopped walnuts, and the orange mixture; blend well.
Spoon into a greased, floured loaf pan or 8 x 8 x 2-inch pan. Bake for 1 hour at 325 degrees for loaf pan and 30-40 minutes for other pan, or until bread tests done. Remove from the pan and cool on a rack.
©2007 Mary Emma Allen
(Mary Emma Allen writes from her multi-generational home in NH. )
My daughter gave me a glass mug with tea infuser. I’d seen one of these…a glass tea pot with infuser when Jim and I had dinner with friends. But I hadn’t realized they came as individual tea makers.
Tea Flowers
The package also included a “tea flower” consisting of green tea scented with jasmine flowers. This made delicious tea, actually cup after cup to keep me going the whole afternoon.
In checking out information about tea flowers, I discovered they’re tea leaves hand sewn together in various bud shapes using different types of tea. When these flowers are steeped in hot water, they unfurl into attractive leafy arrangements. If you use glass tea pots or cups, you can watch the flowers take shape.
Tea Infusers
Tea infusers actually consist of almost any container that holds loose tea you can immerse in boiling water. Some of ehe more recent ones consist of glass or plastic inserts that fit into the glass, rather than metal. The one Beth gave me has small slits in the bottom for the water to seep through.
I’ve been experimenting with tea bags and loose tea, trying to decide what works best. I’ve enjoyed using some Earl Grey loose tea I had on hand.
Infuser Facts & Suggestions
In my research, I found a few facts about tea infusers.
*Infusers come in many sizes. Some fit tea pots and others are made for individual cups.
*Infusers are made in many materials.
*Infusers should be fairly large for your teapot or cup.
*To make good tea, the tea needs to have space to “swim” and the water to circulate.
*Tiny infusers made in novelty shapes will crowd your tea so the water doesn’t circulate through the tea leaves well.
*You should have at least twice as much space as utilized by a heaping teaspoon of dry loose tea leaves.
Now I wonder about those cute little tea infusers (sometimes called “tea balls”) I’ve been collecting. Some are no larger than a teaspoon of loose tea. One that I have is shaped like a teaspoon with a snap over top and will only hold a teaspoonful of tea.
Tea Time Accompaniments
CRANBERRY NUT BREAD - Grate rind of 1 orange and squeeze out all the juice into a measuring cup; add enough boiling water to make ¾ cup. Add the orange rind and 2 tablespoons butter, stirring to melt the butter.
Beat 1 egg in another bowl and gradually add 1 cup sugar, beating well. Add dry ingredients (2 cups white flour, ½ teaspoon salt, 1 ½ teaspoons baking powder, ½ teaspoon baking soda), 1 cup chopped raw cranberries, ½ cup chopped walnuts, and the orange mixture; blend well.
Spoon into a greased, floured loaf pan or 8 x 8 x 2-inch pan. Bake for 1 hour at 325 degrees for loaf pan and 30-40 minutes for other pan, or until bread tests done. Remove from the pan and cool on a rack.
©2007 Mary Emma Allen
(Mary Emma Allen writes from her multi-generational home in NH. )
Monday, January 26, 2009
Soups & Stews & Winter Foods
With the weather below zero the past few days in our part of New Hampshire, thoughts turn to warm, easy to prepare meals. Soups and stews long have been a winter tradition in my family. They’re filling, easy to prepare, a good way to use up leftovers and a method of stretching the budget.
So leftover meats (chicken, turkey, beef and pork) go into the brew, along with veggies that may be left from a meal. My soups never taste the same nor follow an exact recipe.
That’s the way my mother made soups and stews…using what she had on hand. Usually they taste delicious except when we try a new ingredient so may not turn out just the way we envision.
Main Meal Pies
I also like to make chicken and beef pies with leftover foods. Usually I simply prepare them with only a top crust. This results in fewer calories and eliminates a soggy bottom crust. (Actually my hubby often makes the crust while I stir up the filling for the deep-dish pie. He’s perfected this phase of cooking!)
I like to serve cole slaw or tossed salad with meat and vegetable pies. For anyone who doesn’t like a meat pie, simply use vegetables and perhaps some tofu.
Soups from Leftovers
Soups provide a good way to use leftovers so they don’t go to waste. One friend keeps a container in her freezer. Into this go leftover vegetables and meats. When the container is full, she thaws the contents to make soup.
By adding chicken or beef stock, some noodles, potatoes or rice, seasonings, and other vegetables if necessary, she had a filling meal for autumn and winter days. You might call this a modern day version of my mom’s black pot into which she stirred leftovers.
Chicken Soup
For my chicken soup, I cut up the leftover chicken breast and added it to four cups of water. Then I stirred in cut up carrots, a diced potato, a diced onion, a handful (about ½ cup) of brown rice and ½ cup frozen green peas. I added seasonings…salt and pepper and a dash of poultry seasoning to taste.
Because the soup seemed too thick as it simmered, I added more water until it was of the desired consistency. Cook until vegetables are tender. This is good made ahead (early afternoon in my case) and set in the refrigerator until supper/dinner time. Then reheat.
This is the type of recipe that you can vary depending on what you have on hand and what ingredients you like to eat. For instance, I simply couldn’t tolerate (I guess, unless I was starving) beets in my soup. Someone else might not like the carrots or onions Jim and I do in our soups.
What are your favorite soups for winter?
©2009 Mary Emma Allen
(Mary Emma Allen writes from her multigenerational home in NH. This morning she’s contemplating warm foods to cook today when the temperature is hovering around zero at mid-day. )
So leftover meats (chicken, turkey, beef and pork) go into the brew, along with veggies that may be left from a meal. My soups never taste the same nor follow an exact recipe.
That’s the way my mother made soups and stews…using what she had on hand. Usually they taste delicious except when we try a new ingredient so may not turn out just the way we envision.
Main Meal Pies
I also like to make chicken and beef pies with leftover foods. Usually I simply prepare them with only a top crust. This results in fewer calories and eliminates a soggy bottom crust. (Actually my hubby often makes the crust while I stir up the filling for the deep-dish pie. He’s perfected this phase of cooking!)
I like to serve cole slaw or tossed salad with meat and vegetable pies. For anyone who doesn’t like a meat pie, simply use vegetables and perhaps some tofu.
Soups from Leftovers
Soups provide a good way to use leftovers so they don’t go to waste. One friend keeps a container in her freezer. Into this go leftover vegetables and meats. When the container is full, she thaws the contents to make soup.
By adding chicken or beef stock, some noodles, potatoes or rice, seasonings, and other vegetables if necessary, she had a filling meal for autumn and winter days. You might call this a modern day version of my mom’s black pot into which she stirred leftovers.
Chicken Soup
For my chicken soup, I cut up the leftover chicken breast and added it to four cups of water. Then I stirred in cut up carrots, a diced potato, a diced onion, a handful (about ½ cup) of brown rice and ½ cup frozen green peas. I added seasonings…salt and pepper and a dash of poultry seasoning to taste.
Because the soup seemed too thick as it simmered, I added more water until it was of the desired consistency. Cook until vegetables are tender. This is good made ahead (early afternoon in my case) and set in the refrigerator until supper/dinner time. Then reheat.
This is the type of recipe that you can vary depending on what you have on hand and what ingredients you like to eat. For instance, I simply couldn’t tolerate (I guess, unless I was starving) beets in my soup. Someone else might not like the carrots or onions Jim and I do in our soups.
What are your favorite soups for winter?
©2009 Mary Emma Allen
(Mary Emma Allen writes from her multigenerational home in NH. This morning she’s contemplating warm foods to cook today when the temperature is hovering around zero at mid-day. )
Thursday, November 06, 2008
Country Kitchen's Squash Recipes
Recipes
As mentioned, you can prepare squash in a great variety of ways…soup, casseroles, desserts, and breads.
MASHED SQUASH - Simply cooked (boiled or baked), scooped out and mashed, served with butter and a dash of cinnamon, makes an easy to prepare vegetable dish.
SQUASH PIE – Substitute cooked, mashed winter squash for the pumpkin in a recipe. It’s tasty. I usually can’t tell the difference, but some people claim they can.
BAKED ACORN SQUASH with APPLE FILLING - Wash 2 acorn squash, cut into halves lengthwise; scoop out the seeds and fiber. Place in a baking pan with the cut side down. Add ½ inch boiling water. Bake at 400 degrees F. for about 20 minutes.
Using 3 tart apples, peel, core and dice them. Mix with ¼ cup melted butter and ½ cup maple syrup or honey.
Take squash from oven, and turn cut side up. Brush with melted butter. Fill squash with apple mixture. Cover the pan with foil, and then continue baking at 400 degrees F. for 30 minutes, or until the apples and squash are tender.
ACORN SQUASH VARIATION – Many people serve the squash plain. Turn them right side up and sprinkle with cinnamon, possibly a little sugar, and a dab of butter. Finish baking until tender. You also can substitute maple syrup or honey for the sugar.
MORE VARIATIONS - Some cooks make bread stuffing, like that used for turkey, chicken or pork and fill the squash with it instead of apples. You also can add cranberries to the apples (recipe above) or to the bread stuffing. In the South, cooks might use cornbread stuffing.
©2008 Mary Emma Allen
As mentioned, you can prepare squash in a great variety of ways…soup, casseroles, desserts, and breads.
MASHED SQUASH - Simply cooked (boiled or baked), scooped out and mashed, served with butter and a dash of cinnamon, makes an easy to prepare vegetable dish.
SQUASH PIE – Substitute cooked, mashed winter squash for the pumpkin in a recipe. It’s tasty. I usually can’t tell the difference, but some people claim they can.
BAKED ACORN SQUASH with APPLE FILLING - Wash 2 acorn squash, cut into halves lengthwise; scoop out the seeds and fiber. Place in a baking pan with the cut side down. Add ½ inch boiling water. Bake at 400 degrees F. for about 20 minutes.
Using 3 tart apples, peel, core and dice them. Mix with ¼ cup melted butter and ½ cup maple syrup or honey.
Take squash from oven, and turn cut side up. Brush with melted butter. Fill squash with apple mixture. Cover the pan with foil, and then continue baking at 400 degrees F. for 30 minutes, or until the apples and squash are tender.
ACORN SQUASH VARIATION – Many people serve the squash plain. Turn them right side up and sprinkle with cinnamon, possibly a little sugar, and a dab of butter. Finish baking until tender. You also can substitute maple syrup or honey for the sugar.
MORE VARIATIONS - Some cooks make bread stuffing, like that used for turkey, chicken or pork and fill the squash with it instead of apples. You also can add cranberries to the apples (recipe above) or to the bread stuffing. In the South, cooks might use cornbread stuffing.
©2008 Mary Emma Allen
Friday, September 19, 2008
Traveling, Meeting Authors & Finding New Food Ideas
My love of traveling translates into discovering new places (or revisiting old ones), meeting new people (or seeing friends again), learning about new foods and collecting recipes. On a recent trip to Wisconsin and the Upper Peninsula of Michigan, I experienced all of these.
I met in person for the first time, two authors I’d been corresponding with via an Internet group and e-mail. Janet Elaine Smith and Billie Williams live side-by-side on a street they call Authors’ Row, in a small town in northeastern Wisconsin. Their homes were right on Jim’s and my route to Iron Mountain, Michigan, on the Wisconsin/Michigan border.
Inspiration for Novel
Having tea with Janet and Billie and chatting with them, inspired me to get going again on my Civil War era novel for youngsters, Papa Goes to War (http://www.mandycivilwardaughter.blogspot.com/ ). Janet has written one for youngsters, My Dear Phebe, based on letters from this period connected with her family.
My novel, still in draft form, centers around ancestors (my grandmother’s uncles) who fought in this war. In researching more about them and their lives, I discovered the Mandy of my novel, whose mother had died. Her father felt he needed to fight for the Union. So his new wife took care of the children. In my story, Mandy experiences the turmoil of a father away, a new stepmother, and a world (the world she knew) at war.
Foods of the Area
As I began thinking again of getting back to work on this novel, we traveled further north to Iron Mountain, where we had business meetings. However, while there, friends introduced us to new recipes.
Food in this area is influenced by the Scandinavians who settled here to work in the lumber camps. Lumbering still is a big part of the economy of the region.
Baking on the Grill
Since our friends’ oven wasn’t working, they were doing much of their baking on the grill. I was amazed at how much can be cooked this way.
She purchased pizza that needed baking. It turned out delicious on the grill. Her son made chocolate chip oatmeal cookie bars and baked them on the grill, too. Another tasty treat.
Potatoes in Foil – Combine thinly sliced potatoes, cut-up green beans fresh from the garden, and diced onion. Sprinkle with salt and pepper and dot with butter. You can add sliced or julienne carrots. Wrap mixture in foil and cook over the grill until done. (This dish also could be baked in an oven, preferably in a dish but covered with foil.)
KRUPSUA, a recipe with Norwegian origins, is a family favorite they wanted to make for us for supper. Wisk briskly together in a medium bowl – 3 eggs, 2 cups milk, 1 cup flour, ½ cup sugar. Slice ½ stick butter into cast iron skillet . (Our friend used an 8-9-inch one. You also can use a round cake pan.)
Put pan in oven preheated to 400 degrees F. (She used her toaster oven.) Remove pan when butter is melted. Pour the krupsua batter into it. Put back into oven and bake 20 minutes until set in the middle. (It will rise something like a soufflé.)
Slice into wedges and serve warm or cold. We enjoyed it with mashed strawberries and whipped topping, although you can eat it without. Delicious!
©2008 Mary Emma Allen
(Mary Emma Allen enjoys traveling, collecting new recipes, and meeting with friends. Visit her new travel blog, http://greenvagabondtraveler.blogspot.com .)
I met in person for the first time, two authors I’d been corresponding with via an Internet group and e-mail. Janet Elaine Smith and Billie Williams live side-by-side on a street they call Authors’ Row, in a small town in northeastern Wisconsin. Their homes were right on Jim’s and my route to Iron Mountain, Michigan, on the Wisconsin/Michigan border.
Inspiration for Novel
Having tea with Janet and Billie and chatting with them, inspired me to get going again on my Civil War era novel for youngsters, Papa Goes to War (http://www.mandycivilwardaughter.blogspot.com/ ). Janet has written one for youngsters, My Dear Phebe, based on letters from this period connected with her family.
My novel, still in draft form, centers around ancestors (my grandmother’s uncles) who fought in this war. In researching more about them and their lives, I discovered the Mandy of my novel, whose mother had died. Her father felt he needed to fight for the Union. So his new wife took care of the children. In my story, Mandy experiences the turmoil of a father away, a new stepmother, and a world (the world she knew) at war.
Foods of the Area
As I began thinking again of getting back to work on this novel, we traveled further north to Iron Mountain, where we had business meetings. However, while there, friends introduced us to new recipes.
Food in this area is influenced by the Scandinavians who settled here to work in the lumber camps. Lumbering still is a big part of the economy of the region.
Baking on the Grill
Since our friends’ oven wasn’t working, they were doing much of their baking on the grill. I was amazed at how much can be cooked this way.
She purchased pizza that needed baking. It turned out delicious on the grill. Her son made chocolate chip oatmeal cookie bars and baked them on the grill, too. Another tasty treat.
Potatoes in Foil – Combine thinly sliced potatoes, cut-up green beans fresh from the garden, and diced onion. Sprinkle with salt and pepper and dot with butter. You can add sliced or julienne carrots. Wrap mixture in foil and cook over the grill until done. (This dish also could be baked in an oven, preferably in a dish but covered with foil.)
KRUPSUA, a recipe with Norwegian origins, is a family favorite they wanted to make for us for supper. Wisk briskly together in a medium bowl – 3 eggs, 2 cups milk, 1 cup flour, ½ cup sugar. Slice ½ stick butter into cast iron skillet . (Our friend used an 8-9-inch one. You also can use a round cake pan.)
Put pan in oven preheated to 400 degrees F. (She used her toaster oven.) Remove pan when butter is melted. Pour the krupsua batter into it. Put back into oven and bake 20 minutes until set in the middle. (It will rise something like a soufflé.)
Slice into wedges and serve warm or cold. We enjoyed it with mashed strawberries and whipped topping, although you can eat it without. Delicious!
©2008 Mary Emma Allen
(Mary Emma Allen enjoys traveling, collecting new recipes, and meeting with friends. Visit her new travel blog, http://greenvagabondtraveler.blogspot.com .)
Wednesday, September 10, 2008
Glove Boxes & Tea Parties
MaryEmma'sCountryKitchen
“Those were glove boxes,” the gentleman remarked when I showed him two wooden boxes (about 5 x9x2-inches) connected by a 24-inch piece of wood.
They had set on the dresser in the guest room of the farmhouse where I grew up. I’d always thought they had been used for storing jewelry and handkerchiefs.
Apparently ladies stored their several pairs of gloves in these boxes. Probably the ladies also placed hankies here, too, as my aunt did when she visited and used the guest room.
Why Mention Glove Boxes?
Why am I writing about gloves boxes in Country Kitchen? This reminded me of Victorian tea parties when ladies and young girls wore gloves and hats if they visited someone’s home. When I was a girl, we weren’t considered well-dressed for church and formal occasions unless we wore gloves and hats.
No, I’m not of the Victorian tea party era, but I grew up with a tea tradition in my family. It was a sign of hospitality to offer a cup of tea. Even after Mother lived in the nursing home with Alzheimer’s, she enjoyed the tea parties when my grandchildren (her great grands) and I visited her.
So…when the gentleman, who was looking at some of my other old furniture, noticed the glove boxes and told me about their use, I was reminded of tea parties and tea time traditions.
Tea Parties Popular Topic
I’ve also discovered that tea and tea parties and accompanying recipes are popular topics here at Country Kitchen. One lady remarked that reading my column was like sitting down and chatting with me over a cup of tea. I hope I make you feel welcome and that you enjoy our weekly “chats” on the many and diverse topics I discover to share with you.
Tea party foods are varied. There are traditional English teas. Then Americanized versions. My grandmother and aunt might have freshly baked bread with churned butter and homemade jelly. Auntie usually had cookies, too.
At the nursing home, Mother enjoyed muffins we picked up at a fast food restaurant. The grandchildren liked them or cookies we might bring with us.
CRAZY QUILT BREAD might be a fun recipe to try for serving with tea. Mix together ½ cup sugar, 1 egg, 1 ¼ cups milk, 3 cups biscuit mix; beat quickly for 30 seconds. Batter should be somewhat lumpy.
Stir in ½ cup mixed candied fruit and ½ cup chopped nuts. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees F. for 45-50 minutes or until inserted toothpick comes out clean. There probably will be a crack on the top. Cool before slicing.
(Variation; You may want to bake it in a 9-inch square pan at same temperature but for less time.)
©2008 Mary Emma Allen
Mary Emma Allen researches and writes from her NH home or during her travels. Visit her latest blog The “Green” Vagabond Traveler (http://greenvagabondtraveler.blogspot.com).
“Those were glove boxes,” the gentleman remarked when I showed him two wooden boxes (about 5 x9x2-inches) connected by a 24-inch piece of wood.
They had set on the dresser in the guest room of the farmhouse where I grew up. I’d always thought they had been used for storing jewelry and handkerchiefs.
Apparently ladies stored their several pairs of gloves in these boxes. Probably the ladies also placed hankies here, too, as my aunt did when she visited and used the guest room.
Why Mention Glove Boxes?
Why am I writing about gloves boxes in Country Kitchen? This reminded me of Victorian tea parties when ladies and young girls wore gloves and hats if they visited someone’s home. When I was a girl, we weren’t considered well-dressed for church and formal occasions unless we wore gloves and hats.
No, I’m not of the Victorian tea party era, but I grew up with a tea tradition in my family. It was a sign of hospitality to offer a cup of tea. Even after Mother lived in the nursing home with Alzheimer’s, she enjoyed the tea parties when my grandchildren (her great grands) and I visited her.
So…when the gentleman, who was looking at some of my other old furniture, noticed the glove boxes and told me about their use, I was reminded of tea parties and tea time traditions.
Tea Parties Popular Topic
I’ve also discovered that tea and tea parties and accompanying recipes are popular topics here at Country Kitchen. One lady remarked that reading my column was like sitting down and chatting with me over a cup of tea. I hope I make you feel welcome and that you enjoy our weekly “chats” on the many and diverse topics I discover to share with you.
Tea party foods are varied. There are traditional English teas. Then Americanized versions. My grandmother and aunt might have freshly baked bread with churned butter and homemade jelly. Auntie usually had cookies, too.
At the nursing home, Mother enjoyed muffins we picked up at a fast food restaurant. The grandchildren liked them or cookies we might bring with us.
CRAZY QUILT BREAD might be a fun recipe to try for serving with tea. Mix together ½ cup sugar, 1 egg, 1 ¼ cups milk, 3 cups biscuit mix; beat quickly for 30 seconds. Batter should be somewhat lumpy.
Stir in ½ cup mixed candied fruit and ½ cup chopped nuts. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees F. for 45-50 minutes or until inserted toothpick comes out clean. There probably will be a crack on the top. Cool before slicing.
(Variation; You may want to bake it in a 9-inch square pan at same temperature but for less time.)
©2008 Mary Emma Allen
Mary Emma Allen researches and writes from her NH home or during her travels. Visit her latest blog The “Green” Vagabond Traveler (http://greenvagabondtraveler.blogspot.com).
Tuesday, August 19, 2008
VICTORY GARDENS POPULAR ONCE AGAIN
MaryEmmasCountryKitchen.com
In the days of my childhood, during World War II, Victory Gardens were the height of popularity and patriotism. Now Americans’ thinking has come full circle, and I see and hear the term “victory garden” frequently.
Victory gardens, where Americans raised their own fruit and vegetables, often the first time for many, were popular during those war years. Some also planted flowers for cheer in an uncertain world of black-outs and food shortages and rationing.
Our Victory Garden
Although I grew up on a farm where we had a garden anyway, my mom planted one with flowers she called our Victory garden. She painted a large tub red and blue with large white V’s on either side. This, filled with geraniums, she positioned in the center of the plot.
You found Victory Gardens in city and country. They were planted in any space one could utilize, if you didn’t have a traditional garden plot. You might see vegetables in window boxes, front yard, back yard, or side yard.
Victory Gardens Today
Today, with gas and food, not rationed, but definitely at higher prices, more people have been thinking about raising and preserving their own food this summer. The term of 65 years ago came to someone’s mind, so they’re referred to as Victory Gardens again, as people, who have never done so or rarely, begin planting gardens.
Some of these may be no more than herbs, tomato plants and pepper plants in window boxes or tubs. Others may spade up a small plot in their yard. Others might be community garden, whereby residents pay a small fee for a plot to plant in larger acreage.
Do you have Victory Garden memories? .
World War II Foods
The recipes of the war years often had to be altered to reflect the scarsity of butter, eggs, milk and other items. That’s when margarine or oleo came into use (the type we had to mix with yellow coloring so it didn’t look like lard).
ONE EGG CAKE – Although we had plenty of eggs on our farm (we raised chickens and sold eggs as well as the milk from dairy cows), many people didn’t. So recipes using fewer eggs or no eggs were devised. Also, less sugar and shortening often were called for.
Cream 2/3 cup sugar and ¼ cup shortening; add 1 egg and mix well. Sift dry ingredients (1 ½ cups flour,1/4 teaspoon salt, 2 teaspoons baking powder). Add these to shortening mixture alternately with ½ cup milk and ½ teaspoon vanilla added. Beat well.
Bake in 8-inch square or round pan at 350 degrees F. for 25 to 30 minutes until tests done. Frost with desired icing.
©2008 Mary Emma Allen
(Mary Emma Allen writes memories, cooking columns, and stories from her NH home. She also teaches memory writing workshops. Visit www.onebooktwobook.com or www.quiltingandpatchwork.com )
In the days of my childhood, during World War II, Victory Gardens were the height of popularity and patriotism. Now Americans’ thinking has come full circle, and I see and hear the term “victory garden” frequently.
Victory gardens, where Americans raised their own fruit and vegetables, often the first time for many, were popular during those war years. Some also planted flowers for cheer in an uncertain world of black-outs and food shortages and rationing.
Our Victory Garden
Although I grew up on a farm where we had a garden anyway, my mom planted one with flowers she called our Victory garden. She painted a large tub red and blue with large white V’s on either side. This, filled with geraniums, she positioned in the center of the plot.
You found Victory Gardens in city and country. They were planted in any space one could utilize, if you didn’t have a traditional garden plot. You might see vegetables in window boxes, front yard, back yard, or side yard.
Victory Gardens Today
Today, with gas and food, not rationed, but definitely at higher prices, more people have been thinking about raising and preserving their own food this summer. The term of 65 years ago came to someone’s mind, so they’re referred to as Victory Gardens again, as people, who have never done so or rarely, begin planting gardens.
Some of these may be no more than herbs, tomato plants and pepper plants in window boxes or tubs. Others may spade up a small plot in their yard. Others might be community garden, whereby residents pay a small fee for a plot to plant in larger acreage.
Do you have Victory Garden memories? .
World War II Foods
The recipes of the war years often had to be altered to reflect the scarsity of butter, eggs, milk and other items. That’s when margarine or oleo came into use (the type we had to mix with yellow coloring so it didn’t look like lard).
ONE EGG CAKE – Although we had plenty of eggs on our farm (we raised chickens and sold eggs as well as the milk from dairy cows), many people didn’t. So recipes using fewer eggs or no eggs were devised. Also, less sugar and shortening often were called for.
Cream 2/3 cup sugar and ¼ cup shortening; add 1 egg and mix well. Sift dry ingredients (1 ½ cups flour,1/4 teaspoon salt, 2 teaspoons baking powder). Add these to shortening mixture alternately with ½ cup milk and ½ teaspoon vanilla added. Beat well.
Bake in 8-inch square or round pan at 350 degrees F. for 25 to 30 minutes until tests done. Frost with desired icing.
©2008 Mary Emma Allen
(Mary Emma Allen writes memories, cooking columns, and stories from her NH home. She also teaches memory writing workshops. Visit www.onebooktwobook.com or www.quiltingandpatchwork.com )
Wednesday, July 30, 2008
The Cook's Secrets Revealed
I blew up the eggs and the odor lingered throughout the house all day no matter how much deodorizer I sprayed. I couldn’t hide this cooking error! My family calls this the trials of living with a writer.
I put six eggs on to boil and sat down at the computer to write. I forgot to set the timer, so the next I was aware…the odor of sulphur enveloped the kitchen and wafted toward the office where I was working.
So…don’t think I’m the perfect cook. My family will tell you otherwise. When I’m busy with a writing project, my husband knows he may need to cook our meal if he wants it to perfection.
(Does he think I do this on purpose so he will cook the meals? Incidentally he’s a great chef.)
Another Cooking Secret
Let your children cook when they express a desire to mess with ingredients in a mixing bowl. It’s worth the patience to have them “help” when they’re young. They may do much of the cooking for you when they’re older.
I was a news reporter when my daughter was a teen, so my schedule often was erratic as I covered stories throughout the area. Beth often called me after school and discussed the supper menu. It was great to come home and find the meal ready. Since then she has become a very good cook.
What fun when a family cooks together and shares the meal preparation tasks. Each may develop their specialty and add it to the menu.
Desire for Simpler Meals
I find, as I grow older, I have less desire to cook complicated and time consuming recipes. Perhaps it’s because I like eating simpler foods. Do our tastes change from one stage of life to another.
I think back to some of the foods we prepared on the farm when I was growing up. And I recall how my mother-in-law talked more about the foods of her youth as she advanced in years.
This, too, is a way we can carry on the family food heritage by preparing some of these for our family and copying them down in cookbooks.
PRETZEL SALAD is a dish Beth makes that I enjoy. Although it’s called a salad, you actually can use it as a dessert. You make it in layers.
1st layer – Mix together 2 cups crushed unsalted pretzels, 4 tablespoons , ¾ cup melted butter or margarine. Spread in a 9 x 13-inch pan at 400 degrees F. for 6 minutes. Cool.
2nd layer – Mix together 8 oz. cream cheese, ½ cup sugar, and 8 oz. whipped topping. Spread over cooled crust. (You can use lower fat cream cheese and lite whipped topping, and you can cut back the sugar somewhat if you’d like it less sweet.)
3rd layer – Dissolve 6 oz. package strawberry gelatin in 2 cups boiling water. Stir in 10-oz. package frozen strawberries. Chill until almost congealed. Spread on top of cheese mixture. Continue chilling until set. Cut into squares.
This Pretzel Crust makes a nice base for other desserts or jelled salads.
©2008 Mary Emma Allen
(I write from my multigenerational home in NH. Visit my other blogs at http://www.quiltingandpatchwork.com/ , http://www.alzheimersnotes.com/ , http://www.homebiznotes.com/, http://www.onebooktwobook.com/, http://)
I put six eggs on to boil and sat down at the computer to write. I forgot to set the timer, so the next I was aware…the odor of sulphur enveloped the kitchen and wafted toward the office where I was working.
So…don’t think I’m the perfect cook. My family will tell you otherwise. When I’m busy with a writing project, my husband knows he may need to cook our meal if he wants it to perfection.
(Does he think I do this on purpose so he will cook the meals? Incidentally he’s a great chef.)
Another Cooking Secret
Let your children cook when they express a desire to mess with ingredients in a mixing bowl. It’s worth the patience to have them “help” when they’re young. They may do much of the cooking for you when they’re older.
I was a news reporter when my daughter was a teen, so my schedule often was erratic as I covered stories throughout the area. Beth often called me after school and discussed the supper menu. It was great to come home and find the meal ready. Since then she has become a very good cook.
What fun when a family cooks together and shares the meal preparation tasks. Each may develop their specialty and add it to the menu.
Desire for Simpler Meals
I find, as I grow older, I have less desire to cook complicated and time consuming recipes. Perhaps it’s because I like eating simpler foods. Do our tastes change from one stage of life to another.
I think back to some of the foods we prepared on the farm when I was growing up. And I recall how my mother-in-law talked more about the foods of her youth as she advanced in years.
This, too, is a way we can carry on the family food heritage by preparing some of these for our family and copying them down in cookbooks.
PRETZEL SALAD is a dish Beth makes that I enjoy. Although it’s called a salad, you actually can use it as a dessert. You make it in layers.
1st layer – Mix together 2 cups crushed unsalted pretzels, 4 tablespoons , ¾ cup melted butter or margarine. Spread in a 9 x 13-inch pan at 400 degrees F. for 6 minutes. Cool.
2nd layer – Mix together 8 oz. cream cheese, ½ cup sugar, and 8 oz. whipped topping. Spread over cooled crust. (You can use lower fat cream cheese and lite whipped topping, and you can cut back the sugar somewhat if you’d like it less sweet.)
3rd layer – Dissolve 6 oz. package strawberry gelatin in 2 cups boiling water. Stir in 10-oz. package frozen strawberries. Chill until almost congealed. Spread on top of cheese mixture. Continue chilling until set. Cut into squares.
This Pretzel Crust makes a nice base for other desserts or jelled salads.
©2008 Mary Emma Allen
(I write from my multigenerational home in NH. Visit my other blogs at http://www.quiltingandpatchwork.com/ , http://www.alzheimersnotes.com/ , http://www.homebiznotes.com/, http://www.onebooktwobook.com/, http://)
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