Peaches & Pie Time

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 .

Do You Remember Aprons?

Even though I don't wear aprons much anymore, I think about those of yesteryear. Or I see pretty ones in a store or magazine. Perhaps someone has transformed an apron into another wearable item, utilizing the fabric in a unique way. Then memories of aprons surface.

In days ago, a cook wouldn't think of being seen in the kitchen without her apron. Mother had a number of these. Some were the old-fashioned, full bib ones that covered her from chest to skirt hem. Others tied around the waist and covered her skirt.

I recall both grandmothers always wearing the full coverage aprons to keep their dresses clean. Yes, they always wore dresses, never slacks.

Then when Mother or my grandmothers entertained guests, they wore aprons of finer fabric. These also might have embroidery on the hems and pockets.

Why Did Women Wear Aprons?

Traditionally ladies wore aprons to cover their dresses when working at home. In days before electricity and modern washing machines, it was very time consuming to wash clothes. So the longer one could wear a dress, the easier it was.

Also, clothing often was expensive, so an apron helped give longer wear. Young girls and their mothers wore aprons. Sometimes they had matching ones.

However, as washing methods became easier and clothing less expensive, aprons saw less use. Slacks and dungarees (jeans) became common apparel rather than dresses around the home.

Bib Aprons Had Many Uses:

*Obviously, they helped keep a lady's house dress clean.

*They often served as a towel for drying her hands.

*The homemaker used the apron for wiping her face when hot from cooking over the woodstove or doing housework.

They Had Many Other Uses:

*Aprons came in handy for carrying vegetables from the garden or fruit from the trees.

*They could be flapped to chase the dog, cats or chickens from the farmhouse door..

*If a potholder wasn't handy, a lady might use her apron for holding a pan handle.

*If a piece of furniture needed a quick swipe to remove dust, the apron came in handy.

*Aprons were good for wiping children's tears and wrapping around shoulders when a child was chilly or needed a hug.

*If you were careful, you could carry eggs in the apron from hen house to the kitchen.

Pockets in Aprons Were Useful, too:

*Of course, you could tuck a handkerchief there.

*If you were working outside, you might carry a snack in your pocket.

*This was a place for storing children's treasures (stones, feathers, odd pieces of wood) picked up on a walk.

*In a pocket, you might find extra bobby pins, safety pins, a bit of string - odds and ends you might need throughout the day.

When cooking in your apron, you might make:

BLUEBERRY MUFFINS

Sift together 1 3/4 cups sifted flour, 2 tablespoons sugar, 2 1/2 teaspoons baking powder, 3/4 teaspoon salt into a mixing bowl. Combine 1 beaten egg, 3/4 cup milk and 1/3 cup cooking oil or melted shortening.

Make a well in the center of the dry ingredients and add the liquid. Stir quickly only until the dry ingredients are moistened. Mixture may still be lumpy. Lightly fold in 1 cup fresh blueberries.

Fill greased muffin pans 2/3 or use paper liners. Bake at 400 degrees F. for about 20 - 25 minutes. (Makes 12 muffins.)

(c)Mary Emma Allen

(I write from my home in NH about cooking, quiltmaking, family history, and Alzheimer's. I also write for children and teach writing workshops. For information about my books and workshops.)

Think Green for Spring

As we approach the warmer weather of spring, which has seemed so long in coming this year, the color green comes to mind. I noticed a "green" display at our local supermarket as I entered the produce section.

The table contained green grapes, green cabbage, and pineapple with their green tops. To carry it further, they could have added limes and Granny Smith apples. Then in another section, I found various types of lettuce, celery, endive, green peppers, parsley and broccoli.

A magazine on display at the store announced "Go Green" and "Enjoy Fresh Spring Recipes." This got me thinking about the healthy foods we can enjoy this time of year (or any time of year) that are green"whether they're fresh or frozen.


Green Leafy Vegetables
These are the ones generally known as "salad greens," although we can use some of them steamed or tossed in a pan for a few minutes with olive oil and vinegar. Most are rich in Vitamins A, C, and K. They may contain iron, minerals and fiber.

For those concerned about memory loss, one study has associated the dark, leafy greens containing folate with slowing down this decline. When selecting greens, remember that the darkest ones generally are highest in nutrients.

(Incidentally, when our grandchildren had guinea pigs, I noticed the little critters went for the dark greens before the lighter ones or white stalk ends. Do they instinctively know something?)

When I was growing up, we had to wait for spring to find greens in the wild, like dandelions and dock greens. Next were lettuce and other greenery from the garden. Nowadays, you'll find them in stores year round.

But I Don't Like Salads!

If someone in your family doesn't like salads, try including greens in the diet through other recipes.

*Use endive as a sandwich wrap. Instead of flat or pita bread, spread your sandwich ingredients on a large piece of endive and roll it for a wrapped sandwich.

*Make cabbage rolls. Use the ingredients you would for stuffed green peppers. Roll this mixture in large, green cabbage leaves. Bake as you would the green peppers.

SPINACH SALAD (You can substitute any type of salad greens for the spinach or use a combination.) Mix together 1 pound spinach, torn into small pieces, 4-8 ounces (as you desire) of fresh sliced mushrooms, and 6-8 slices crisp bacon crumbled. Serve with your favorite dressing.

(You can use smaller quantities and make an individual salad with these ingredients, too.)

BAKED ASPARAGUS

Fresh asparagus is a favorite green vegetable for Jim and me. Usually we cook it in a microwave steamer, then serve with butter or low fat Italian dressing. However, you can bake it or serve with cream sauce.

Steam 1 to 11/2 pounds asparagus until slightly tender. Lay in buttered baking dish. Drizzle with 6 tablespoons virgin olive oil and sprinkle with 1/4 to 1/2 cup Parmesan cheese, depending on how much cheese you like. Bake at 300 degrees for 6-10 minutes, until asparagus is tender.

(You also can use cheese other than Parmesan.)

(c) Mary Emma Allen

(Mary Emma Allen writes from her woodland home in NH. She also writes about Alzheimer's, quiltmaking, and Civil War research and gives workshops on all these topics. )

Memories of Cereal Box Dishware

"What has become of the prizes in cereal boxes?" a friend asked on Facebook. Then she went on to describe items she and her siblings looked for. This reminded me of the rings, toys, phonograph records and other items my brothers, sister and l anticipated, too.

Then the ensuing discussion, as her friends chimed in, brought to mind the dishes Mother collected from Mother's Oats oatmeal boxes. These consisted of cereal bowls, small plates, cups and saucers. I think the design was green on white. None of this dishware remained when I had to pack up Mother's home and move her to mine when Alzheimer's developed.   (As I did more research, I think perhaps some of the dishware was light green jadeite type.)

As I searched for this dishware on the Internet, I discovered, not the one I recall, but others that supposedly were distributed in Mother's Oats. One of these is the Fire King Bonnie Blue design. It consists of a blue flower on cup and saucer set. Carnival glassware apparently also was found in these cereal boxes.

Dishes in Soap Boxes, too

Another type of dinnerware of memory consists of the "Golden Wheat" design my mother-in-law collected from laundry soap. With eight boys in the household, often two grandmas, Dad and her, Mum used a lot of laundry powder. She gave me some of these for our everyday dinnerware when Jim and I married. I still have a few pieces after more than 50 years.

Research has revealed that these Golden Wheat dishes were promotional items made by Homer Laughlin dish company and distributed in Duz soap powder. They had a 22 k gold trim around the rim and a wheat design on white in the center. Some had the company mark, while others didn't. One source indicates that those in the soap powder didn't have the company mark, while the dishware sold independently were marked.

Do you have special memories of prizes found in cereal and other boxes? I've discovered it fun to research the background of them.

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)

Collecting Recipe Cards While You Travel

As you travel, you may find interesting postcards and note paper with recipes. These are fun to send to friends and relatives who enjoy cooking and collecting recipes. You also may want to accumulate them yourself.

When I tour various areas of the country, I often look for post cards with regional recipes on them. Some are tasty and others are "far out." Some cards I add to my collection; others I send to friends who want to try new recipes.

Auntie's Note Cards

My aunt, who loved cooking and

recipe collecting, often seemed to find stationery and note paper with recipes and pictures of food. Years ago, when my husband was an Air Force pilot and we lived far from the area where I'd grown up, my aunt wrote me frequently.

So many of her notes contained these pictures of food, cooking utensils, and recipes. "I've tried this one, " she might add. "It's good." These were just like the notes I later found in the margins of her cooking notebook I acquired.

Recipes and Booklets, Too

In addition to cards and note paper, you may find yourself looking for regional cookbooks, with recipes typical of that area. I often discover these and add to my collection or give as gifts to those who enjoy such items.

Each area of the country has its unique foods and cultural customs. As you travel, check out the postcards with regional foods and recipes or note cards and stationery with a culinary theme. Sometimes by combining these with a jar of jelly, cookie cutter, or special tea cup you'll create a thoughtful gift for someone in your life.

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.

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!

Reuben Casserole A new twist on an old favorite.

What's your favorite?

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.)

Spring Ideas from The Food Bloggers

20 Last Minute Spring and Easter Party Treat Ideas Check these out, they're not just for Easter several will work for a Spring celebration.

Nighttime Noshing: Success of Sorts Jean hasn't lost any more of those ugly extra pounds, but she has some major good news to share from the "battle of the bulge" battlefront.

Real Food Fast! What's in season now?

The Joys of Keeping a "Mom's" Journal Mary Emma, here at Country Kitchen, tells of her enjoyment when journaling about her experiences as a mom.

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

Help for Your Cooking Blog Just a Book Away

Do you want to write a cooking blog? However, you feel you need more guidance in doing this. Or you may want to enhance the blog you already have.

Check out Susan Gunelius's Google Blogger for Dummies. Here you'll find helpful instructions for setting up your Blogger blog, as well for enhancing blogs you already have. Learn about monetizing your blogs, too.

Read more about Google Blogger for Dummies in my review at Blisstree.

Since blogging is the wave of the present and future, you'll join in the excitement by establishing a blog of your own...with Susan's assistance.

Growing Your Victory Garden

I recently read that the term "victory" garden (used during World War II) is so outdated. Instead, we need to refer to our gardens this year as "recession" gardens as we try to recession proof our food budgets by growing foods.

I still like to use the term "victory." We are going to be victorious. Our gardens will help our budgets and aid us on the way to victory.

If we continue to program our minds with "recession, recession, recession," we have no chance of getting out of the present economic downturn. So by continually referring to our gardens as "recession" ones, we'll only dig ourselves deeper into a hole.

So grow yourself a garden to victory!

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.)________________________________________________________________

Food Blogger Delights for You to Try

Take a look at these delights contributed by the Food Bloggers. There also are some cooking gadget ideas.

Chicken in Red Curry An easy, delicious curry with chicken and vegetables, served with rice.

Cooking Gadgets Would you like to get your pressure cooker out of the box? Sign up with Cooking Gadgets to win a free DVD!

Finding Food Memories in Community Cookbooks Mary Emma at Country Kitchen reminisces about food memories she finds in cookbooks of earlier days.

Nighttime Noshing: Getting Back on Track Jean had her first slip in the battle to lose the six ugly extra pounds she put on last year. And it was a biggie!

Plan Now For Summer Grilling With the proper planning your garden can be a great source for delicious summer grilling.

White Chocolate Chip Cranberry Cookies Delicious, easy cookies with white chocolate chips,cranberries and pecans

ENJOY!

FOOD MEMORIES IN COMMUNITY COOKBOOKS

Often we're asked to participate in cookbook projects organized by our church, a community organization, a nursing home, a literacy association,or some other group as a fund raising project. When you participate in these endeavors, you'll help your organization or cause, see your name and recipe in print, and leave memories for your family.

I realized I have food memories in several community cookbooks in my collection. These books include recipes contributed by my mom, my mother-in-law, my aunt and myself, along with friends of my childhood.It was enjoyable to see our names and recipes in print when the cookbooks were produced. However, now that my mom, aunt, and mother-in-law are no longer living, I appreciate these cookbooks for the memories they evoke.

Mother’s Church Cookbook

I remember my mom’s excitement when she asked me for contributions to the 1974 Poughquag Cookbook, compiled by members and friends of the church she attended. I was living halfway across the country but responded to her request with a recipe for Apple Cake.

Now as I browse through Mother’s copy, well-used with stains and drops of batter, I come across names of friends from the town (Poughquag, NY) of my youth. A best friend’s mother contributed recipes. She was a great cook and meals at her home were fun times.

I see a recipe of my aunt’s which brings back memories of visits to her home and the family get-togethers we enjoyed there. Another lady was one of my Sunday School teachers. Her Poppy Seed Cake topped the list of my favorites at community suppers.

Parish Potpourri

My mother-in-law was thrilled when her favorite recipes appeared in the cookbook compiled by her church called Parish Potpourri. She knew of my interest in food and cooking so gave me a copy as a Christmas gift that year.

This, too, is a treasure because of Mum’s recipes. Browsing through the cookbook evokes memories of Mum’s excitement at being published, stories of her friends who contributed, and new recipes she tried from the cookbook when we visited.

Nursing Home Collection

Family Favorites Cookbook brings back memories of my mom’s days at the nursing home. Although this could have been a sad time in our lives as she journeyed through Alzheimer’s, I have fond recollections of visits with my grandchildren to bring my mother happiness.

For this cookbook, recipes were collected from residents, their families,and the staff. Contributors’ favorites and the stories accompanying them leave a legacy for friends and future generations of family.

I felt honored when asked to write the introduction for this cookbook. If you have community cookbooks in which family members have contributed recipes, stop a moment and write down the memories connected with them. Save the cookbooks as part of your family heritage.

Try this SAUSAGE/MACARONI CASSEROLE - Cook one 8-oz. package elbow macaroni in salted water about 8 minutes; drain well. Brown 1 pound bulk sausage and drain off excess fat.

Sauté 1/2 cup chopped onion 1/2 cup green pepper strips in 2 tablespoons sausage fat. (Or spray frying pan with spray butter.) Stir in 3 tablespoons flour, 1/2 teaspoon salt. Slowly add 2 cups milk; cook over low heat, stirring until mixture has thickened. Add 1/2 the sausage and 11/2 cups shredded cheddar cheese. Combine this with the macaroni.

Pour into a greased casserole. Top with remaining sausage and 1/2 cup cheese. Bake at 400 degrees F. for 25 minutes, until heated through and top has browned.

(c)2004 Mary Emma Allen

(Mary Emma Allen enjoys researching food history and collecting family recipes. She also has compiled a family cookbook and is writing an instructional manual on how others can do this. If you're interested leave a message in the comments below.)

Country Kitchen Blogger Published in Anthology

Country Kitchen blogger, Mary Emma Allen has stories featured in the new release, Eternally Yours, an anthology of poetry, light essays, devotions and meditations, edited by Mary Ellen Grisham and published by Xulon Press.

Featuring some of the best Christian writers on the Internet, this book represents work that has appeared in the Eternal Ink E-zine since it’s inception in 1999.

In addition, Mary gives presentations and teaches workshops at schools, libraries, writers’ conferences, and for other groups. Some of her talks include topics such as Alzheimer's and caregiving, quilt history and quiltmaking, New Hampshire history, and writing.

I was pleased when Ms. Grisham selected some of my stories for inclusion in this anthology. It's exciting to encourage and inspire others with my writing.

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.

Happy Valentine's Day from Country Kitchen

Happy Valentine's Day!

May this be a special day for you.

We have been enjoying Valentine's Day flowers, cards and candy. This was a fun day at school yesterday with the Valentine parties.

Today the children in our household are enjoying it, too.

Have you made anything special for Valentine's Day?

Discovering Stories Behind Culinary Memorabilia

Salt shakers, mixing bowls, egg beaters. refrigerator dishes, rollingpins, spice tins, and juicers may seem rather ordinary kitchen items. However, it’s usually not a monetary value that’s important (althoughthis could be there), but the memories they evoke.

Sometimes you'll come across these items in an antique shop, auction, ora book on collectibles. Or you may be cleaning out a home when a parent must move to a smaller abode. Immediately they'll bring back memories of family occasions....dining,cooking, gift giving....which can be humorous, nostalgic, or bittersweet.

Green Jadite

When I came across a green Jadite salt shaker my mom had saved, I recalled this set we'd used throughout my childhood. These were round, about five inches high with an metal screw top. Raised ridges decorated the lower half of each shaker. The glass was an opaque milky green.

We used them every day and didn't value them as we did the gold coloredglass ones my grandparents received as a 50th Wedding Anniversary gift .Those were kept for "company."

However, when I saw the Jadite shaker it brought back memories of meals around the farmhouse kitchen table. I wondered where to find a matching pepper shaker and discovered one in an antique shop. Then I became curious to learn more about these items and found they probably were made by the Jeannette Glass Company.

I also discovered there were many other Jadite items for kitchen use...other shapes of shakers, canisters, juicers, butter dishes, refrigerator dishes, mixing bowls, match holders, and pitchers. The same designs were made in other colors. While attractive, they don't evoke the memories the Jadite does.

Green Mixing Bowls

I received a set of Fire-King green ribbed mixing bowls as a wedding shower gift 49 years ago. Although actually rather plain to look at, they served in our kitchen for years.

One by one, they got broken and now we're using more modern ware. However, when I see these bowls in shops or books of collectibles, I recall that wedding shower of kitchen gifts my aunt and future mother-in-law planned. They took me completely by surprise.

Collecting Memories

As I look through antique shops (a pasttime my daughter and I enjoy) and books on collectibles, I come across other items we used in our home orthose of friends. Some of these I collect for our home today as part of our culinary heritage. Others I include in my memory writing and scrapbooking.

Not that we're going to live in the past, but pull from it joys and lessons learned we can pass along to future generations.

Memories Among the Recipes

CHICKEN DIVAN is a dish my family enjoys. My daughter mentioned not long ago that someone had asked her for the recipe.

Cook 2 small or one large package broccoli spears until just tender.Either cook 4 whole chicken breasts or use the equivalent of leftover cooked chicken cut into pieces. Lay broccoli in a 9 x 13-inch bakingdish. Lay chicken over broccoli.

Mix together 1 can cream of mushroom soup, 1 can cream of chicken soup,1/4 cup grated cheddar cheese, 1/2 cup sour cream, 1 small can mushroom pieces. Pour over chicken and broccoli.

Bake at 350 degrees F. about 45 minutes, until heated through and bubbly.(For lower calorie meal, use low fat soups, cheese, and sour cream.)

(c)2004 Mary Emma Allen

(I encourage my readers to record their memories for their family heritage. I also teach classes in "Writing Your Family Stories" and "Scrapbooking.")

Will Obama Popularize Tea?

Apparently Obama prefers tea, hot and cold, to other beverages. Will this increase tea drinking and tea sales?

According to the Bigelow Tea blog, President Obama Favors Organic Tea, especially chilled Berry Teas. So they and other tea companies apparently are introducing new organics.

Now I have questions...How are organic teas different? What's so special? Where are they raised? How are they processed?

If you have answers, let me know.