tag:blogger.com,1999:blog-1556995984331377902024-02-06T20:55:46.644-06:00My Grandma's Recipe BoxSSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-155699598433137790.post-44047049000238299182022-06-24T10:13:00.001-05:002022-06-24T10:13:53.537-05:00Peach Parfait Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTBfBtfnVBNWTeqjBK4yu4AIz4e5-nmnKVXJF1hZdzuqnHrD2h2WeSiDcYK3yA3Miru7tNalxbV4SwEq0EY0r-9cvVPIqHT-6v9iTwSrsFoopBwVzFMxaqhA4WTbL8viR1hV7mIG0mI8Iik00pv5C7vj1r0MU4CF9wpbO1B3-tKekzEa8SbhRagl69A/s3984/BC95DE84-2824-4F4F-9AB0-D306DDEB68CB.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTBfBtfnVBNWTeqjBK4yu4AIz4e5-nmnKVXJF1hZdzuqnHrD2h2WeSiDcYK3yA3Miru7tNalxbV4SwEq0EY0r-9cvVPIqHT-6v9iTwSrsFoopBwVzFMxaqhA4WTbL8viR1hV7mIG0mI8Iik00pv5C7vj1r0MU4CF9wpbO1B3-tKekzEa8SbhRagl69A/s320/BC95DE84-2824-4F4F-9AB0-D306DDEB68CB.jpeg" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">This recipe is from the kitchen of: Wilma. That would be my Grandmother. But I didn't find this recipe in one of her boxes, I found it in one of my Grandma's recipe boxes. Oh, the stories that have been told about these two. Late in their lives, when they were both widow's and I was a high schooler, my Grandmother moved to town. My Uncle and Dad had lived in our small town for years, and so it only made sense that one day she would move closer to a large part of her family. My two Grandma's became dear friends and to this day I believe they helped one another live long in to their 90's. Between the two of them, nobody went hungry - nobody. Churches, clubs (like Bridge, Literary, Bridge - I know it's here twice - there was that much bridge happening), family dinners, other families dinners - you get the point.</span><p></p><p><span style="font-family: arial; font-size: medium;">I don't remember this Parfait Pie, so I suppose it was saved for small groups and would have been under appreciated by her grandchildren. Speaking of under appreciation, as I was making this, I realized how little I understand and appreciate how flavors and textures can come together and make something taste just right. Lemon jello, mixed with peach juice and ice cream tastes wonderful. I used canned peaches but I would love to make this with fresh peaches.</span></p><p><span style="font-family: arial; font-size: medium;"><u></u></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAwiZG3Tmi87dB-wmFgvwrhyHjT0FQVu9xzI2qkxIjh8U4rJ0fdT7h8eX1O_nnsb2ta_izvaAGB5W8GAe8W5LFep2vIzZGy0giTP76dV39Rz-2bVjT-_KxLGkMBCYLJtpHGlrAL564ZdjIXsms_3_zsWCK_HIqti2TIQP3cpCSdf9-yX7K--I13Y4QA/s3984/A7A476C2-43A3-43E2-83DC-446E92DD1D49.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAwiZG3Tmi87dB-wmFgvwrhyHjT0FQVu9xzI2qkxIjh8U4rJ0fdT7h8eX1O_nnsb2ta_izvaAGB5W8GAe8W5LFep2vIzZGy0giTP76dV39Rz-2bVjT-_KxLGkMBCYLJtpHGlrAL564ZdjIXsms_3_zsWCK_HIqti2TIQP3cpCSdf9-yX7K--I13Y4QA/s320/A7A476C2-43A3-43E2-83DC-446E92DD1D49.jpeg" width="320" /></a></u></span></div><span style="font-family: arial; font-size: medium;"><u><br />Peach Parfait Pie (</u>Recipe from the kitchen of: <u>Wilma</u>)</span><p></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">3 1/2 C. sliced peaches sweetened or 1 29 oz. can peach slices. 1 - 3 oz. package lemon flavored gelatin. If using fresh peaches, let stand about 15 min after mixing with sugar. Drain peaches (fresh or canned) reserving syrup. 1 pt. vanilla ice cream. 1 baked 9 in pastry. 1/2 C. whipping cream.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Add water to syrup tomato 1 1/4 cups - heat to boiling. Add gelatin, stir till gelatin is dissolved. Add ice cream by spoonful to hot liquid. Stir till melted. Chill till mixture mounds lightly when dropped from spoon. Fold in peaches. Turn peach filling into cooled pastry shell. Chill till firm. Whip Cream. Top pie with whip cream.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u><br /></u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u>Pineapple Parfait Pie</u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 - 8 1/2 oz can crushed pineapple. 1 - 3 oz. pkg lemon flavored gelatin. 1 pt. vanilla ice cream. 1 baked 8 inch pastry shell cooled. Whipped cream. Follow directions above - Add water etc - <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g-Zh5xvOP6L6rHGxHRJQ5fARe3mPkRxYIrYr8cAxqvVc7ciQBc_d9ejDufmQYiAb7VxEqXhMEong-q7Vvh60btcfC_VnBdDIwppV6B-q-pzESGLh2CFPahTDWcUiuNavKWUP6TiYErjKe-Hvmkuk-q4fsoNYmLhVJQ7Z9JAWq5w3rUpXjJlTsrRB9w/s3984/3D9E1E74-6BFA-4236-8BBA-A1F47E63B99B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g-Zh5xvOP6L6rHGxHRJQ5fARe3mPkRxYIrYr8cAxqvVc7ciQBc_d9ejDufmQYiAb7VxEqXhMEong-q7Vvh60btcfC_VnBdDIwppV6B-q-pzESGLh2CFPahTDWcUiuNavKWUP6TiYErjKe-Hvmkuk-q4fsoNYmLhVJQ7Z9JAWq5w3rUpXjJlTsrRB9w/s320/3D9E1E74-6BFA-4236-8BBA-A1F47E63B99B.jpeg" width="320" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcmQy2VBrZKrNipV12muXy2nESESj_eZFK1J-gLSyHwAslOqnplHJNTCYvcDDd2oAbfBbY4KhU3sW1yJF4J72elJHieu_U44ceeDHhOOxX2hWzlBH39CCNe31qHUaf-Wrt7yeCE7Y6-9RZp_fUStjvuwHAFEgGzUGB4OSeALQNK-q3yKEMq5O3jAqbw/s3984/0AF17453-7A48-440E-9891-AAF8FA1F9B9E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcmQy2VBrZKrNipV12muXy2nESESj_eZFK1J-gLSyHwAslOqnplHJNTCYvcDDd2oAbfBbY4KhU3sW1yJF4J72elJHieu_U44ceeDHhOOxX2hWzlBH39CCNe31qHUaf-Wrt7yeCE7Y6-9RZp_fUStjvuwHAFEgGzUGB4OSeALQNK-q3yKEMq5O3jAqbw/s320/0AF17453-7A48-440E-9891-AAF8FA1F9B9E.jpeg" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">I don't have any Bubba quotes on this one, but if actions speak louder than words, and I personally believe they do, the consumption of this was a positive sign. He has long been a lover of custard pie, so to him, this was close. I didn't have the heart to tell him this parfait pie was a long long way from being a custard.</span></div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-26896853556015248252022-06-10T07:31:00.001-05:002022-06-10T09:26:53.327-05:00Spinach Balls<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93vYAKz6JbJbWzIOXQd8lZoPcknr36lX-El9sTYBmBKXo6oR9aJqyelzCMx6ONbCZh2UQBM66A1UZvmHr3BA_lPcybm-lu5xiMbuJEWoGCqZo1Er-xh9qK9qRc0fqGGYKqIw9Gg0KDQwDfl8QVBhVMLLSuFXW9U_DT3Nixfyt8BBgLO9zQ-YDrZKyoA/s3984/95A85BB8-FB5F-4AF9-BCFE-86EA874FFF97.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93vYAKz6JbJbWzIOXQd8lZoPcknr36lX-El9sTYBmBKXo6oR9aJqyelzCMx6ONbCZh2UQBM66A1UZvmHr3BA_lPcybm-lu5xiMbuJEWoGCqZo1Er-xh9qK9qRc0fqGGYKqIw9Gg0KDQwDfl8QVBhVMLLSuFXW9U_DT3Nixfyt8BBgLO9zQ-YDrZKyoA/s320/95A85BB8-FB5F-4AF9-BCFE-86EA874FFF97.jpeg" width="320" /></a></div><span style="font-family: arial; font-size: medium;">These wonderful little gems came from my Aunt's recipe box. I don't know exactly why, but they really remind me of her. I think I have said before, she was so down to earth, artistic and classy. Like so many women of her generation, I think she worked most of her life at a school, not too far from home in Kansas. But, when she entertained, it was always done with a lot of thought, planning, preparation and taste. This aunt was my dad's sister. She was the oldest of 3 children. I have many memories of time with her and my Uncle Chet. All good! On a side note, I can hear her voice today, say to my Grandmother - "now Mother". It's just those words, with her gentle tone, that make me miss her.</span><p></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">OK, let's get back to these spinach balls! Personally, I think they are fantastic. They are definitely in my "make again" category. The next Christmas, New Year's, or party that is all about an appetizer - I am making these!. They can be prepared ahead and frozen - LOVE that!! And with 15 minutes of warm up these delights are ready to be munched on. </span><span style="font-family: arial; font-size: medium;"> </span></div><p><span style="font-family: arial; font-size: medium;">I think it's possible that these might be too sophisticated and/or classy for Bubba. He loved the flavor, but for some reason he got hung up on the green color. No matter how many times I told him they were spinach, he went on and on like "yea, but they are green, and somebody might not like green!" It's safe to say - Bubba 's not built like Popeye! After the 4th or 5th "bite" (Oh yea, one spinach ball = 1 bite, one of the many reasons I call him Bubba) he did say he thought this would be good at a party - but maybe not one with a lot of other Bubba's. Oh well - he's too old to try and turn him in to a sophisticate.</span></p><p><span style="font-family: arial; font-size: medium;">Bottom Line - Make these! I think you will like them - and they are easy!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBJl90QnekZDBn6HsoT5TR4-1yIlmc2Lq-GPnE5_ZTdVELAKyHACQj0L09sBdrFaaUdw1drQuEzrXh2Lj_GcxKMBPilfj_MLbfHszKZ-FegzTOHU9TrP8LVEIq5p79Bzq_PdXjsrqYEWZMmn_ru8wFjPOiKSiveCuc2dBadW_SHNB9Gpt7ExlaFzRTQ/s3984/93D16ED4-1BC7-4359-ADC5-C540F2B45F8D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBJl90QnekZDBn6HsoT5TR4-1yIlmc2Lq-GPnE5_ZTdVELAKyHACQj0L09sBdrFaaUdw1drQuEzrXh2Lj_GcxKMBPilfj_MLbfHszKZ-FegzTOHU9TrP8LVEIq5p79Bzq_PdXjsrqYEWZMmn_ru8wFjPOiKSiveCuc2dBadW_SHNB9Gpt7ExlaFzRTQ/s320/93D16ED4-1BC7-4359-ADC5-C540F2B45F8D.jpeg" width="320" /></a></div><br /><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAsbg9lJYvpRob3P5aesTu7cYzhcceBtWwZMLkp3ZlKr_AZ-Npele5ZVZt_qeEzuzdKdlt7g1moigi4ZSK_2ryarVxNSit0MzwUNgw33Yu6QRIQlbVfHhgJeoDHTtwarfLSyXnouanoJI4aOj5TR4U9U4EjrhxS2H6rWOGY8gGFLlJFYCnea_GEZAww/s3984/88CF9138-D5B5-401A-944F-7674B74EE403.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAsbg9lJYvpRob3P5aesTu7cYzhcceBtWwZMLkp3ZlKr_AZ-Npele5ZVZt_qeEzuzdKdlt7g1moigi4ZSK_2ryarVxNSit0MzwUNgw33Yu6QRIQlbVfHhgJeoDHTtwarfLSyXnouanoJI4aOj5TR4U9U4EjrhxS2H6rWOGY8gGFLlJFYCnea_GEZAww/s320/88CF9138-D5B5-401A-944F-7674B74EE403.jpeg" width="320" /></a></div>PS: I grabbed a bag of these and took them to a friends house for an appetizer before dinner. They disappeared with some "yums" and "I want to make these" and maybe even spoiled some appetites. Jill H. - here's the recipe.</span><p></p><br />SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-31881928607628194992022-06-04T08:23:00.002-05:002022-06-04T08:23:36.661-05:00Cinnamon Tea Ring<p><span style="font-family: arial; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB27Us7tpMY_uP9goWYJuSmk51bO-x3lWiOOwc4g4UFQv3N-QTFiLfAEM4z1VwrN47BqVmOG1Vor2721VpP1OSyBMoPibKnAhasLfq0Q90QAK39OnTltlAHyIsW4fAqHH7irIzpmmRWh7v2eQJ3n1ONISGvNK_NOvidKRDBSS41ds7GbvhDwQvKpgmEw/s3984/2EDAD8DB-23D6-4EA2-B939-978F5CF8999A.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB27Us7tpMY_uP9goWYJuSmk51bO-x3lWiOOwc4g4UFQv3N-QTFiLfAEM4z1VwrN47BqVmOG1Vor2721VpP1OSyBMoPibKnAhasLfq0Q90QAK39OnTltlAHyIsW4fAqHH7irIzpmmRWh7v2eQJ3n1ONISGvNK_NOvidKRDBSS41ds7GbvhDwQvKpgmEw/s320/2EDAD8DB-23D6-4EA2-B939-978F5CF8999A.jpeg" width="320" /></a></span></div><span style="font-family: arial; font-size: medium;"><br />I found this recipe, on a jigsaw puzzle of a cut out. You'll see what I mean when you look at the picture. It's yellowed and torn and I have no idea about the date of this "publication". I do see a name on the recipe at the very top, that I think was from someone from our small town, and I am pretty sure my Grandma was her 1st grade teacher. </span><p></p><p><span style="font-family: arial;"><span style="font-size: medium;">I have no idea if she ever made any of these recipes, let alone the Cinnamon Tea Ring. I chose to make this one out of all the recipes in the cut out because the dough looked simple. I love cinnamon rolls and I love yeast bread/dough. There's just not much to day about this recipe, except it is easy. Like any good roll recipe, you have to patient with multiple rises, but it was worth it. Bubba got home from his last baseball road trip just in time to snarf these down. I call it "snarf" because one minute most of the ring was there and the next it was nothing more than a wedge.</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpY_-8HrUkSf2RW1_1PtDCDsjaXuP4ZcUFXCtDtQMuh9L8f8VvnJgXofxp_B6SaPEWa5ixIgqJ4shRZPC3_9Pb5b2KEo1GkFXM5zulAFYjhC1py9FWhF3Cs2UP04nmkHpfNnOmzNqod2FyoS4LOB2YjJkMgjVYf5Ocb2vTjCgyW_WKrG5tQn9GI4AoSA/s3984/E2C689C5-37F2-4781-8C52-E5C4D7B27DF2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpY_-8HrUkSf2RW1_1PtDCDsjaXuP4ZcUFXCtDtQMuh9L8f8VvnJgXofxp_B6SaPEWa5ixIgqJ4shRZPC3_9Pb5b2KEo1GkFXM5zulAFYjhC1py9FWhF3Cs2UP04nmkHpfNnOmzNqod2FyoS4LOB2YjJkMgjVYf5Ocb2vTjCgyW_WKrG5tQn9GI4AoSA/s320/E2C689C5-37F2-4781-8C52-E5C4D7B27DF2.jpeg" width="320" /></a></div><span style="font-family: arial; font-size: medium;"><u>Cinnamon Tea Ring</u></span><div><span style="font-family: arial; font-size: medium;">Two-thirds cup milk, scalded</span></div><div><span style="font-family: arial; font-size: medium;">1/4 cup butter or shortening</span></div><div><span style="font-family: arial; font-size: medium;">1/4 cup sugar</span></div><div><span style="font-family: arial; font-size: medium;">1 package yeast</span></div><div><span style="font-family: arial; font-size: medium;">1 egg</span></div><div><span style="font-family: arial; font-size: medium;">2 1/2 - 3 cups flour</span></div><div><span style="font-family: arial; font-size: medium;">2 tablespoons soft butter</span></div><div><span style="font-family: arial; font-size: medium;">1/2 cup brown sugar</span></div><div><span style="font-family: arial; font-size: medium;">Cinnamon</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Add butter and sugar to scalded milk; cool to lukewarm. Sprinkle yeast over milk; stir to dissolve. Add egg and half of flour; beat till smooth. Add enough remaining flour, a little at a time to make dough easy to handle; kneed until smooth. Place in greased bowl; cover and let rise till double in size. Punch down and roll out to a 15x10-inch rectangle, spread with butter, brown sugar and cinnamon. Roll up, beginning at wide side, seam side down. Shape into a ring on baking sheet. Cut slits two-thirds of the way through ring, at 1-inch intervals; turn each slice on its side. Cover and let rise until double in bulk. Bake in 350 degree F. oven 25-30 minutes. Frost, while warm, with a mixture of confectioner's sugar, milk and almond extract.</span></div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-29997473975267229732022-05-27T07:20:00.001-05:002022-05-27T07:20:20.690-05:00Hamburger Recipe - aka "Hamburger Tater Tot Casserole"<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lowBJ_BRY-T7ieMz_L7kHJcFTNut-iMwhDBnI8-Wu5gn-FWfMyr715mrL7l6tLU3h3x3YJa9v2QWOKPzXUMTw5IavfY_VrSdlZqjior4ghPPNtLzOcB2afw7QAMsVJXnBGIFiVhqd2dW6rJ6TNtW2K2r4mmmJWshjSH426WHH40HwSIRzwL_kwaahg/s3984/94C60B18-D40D-46F2-BA43-8DFA100AEAB1.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lowBJ_BRY-T7ieMz_L7kHJcFTNut-iMwhDBnI8-Wu5gn-FWfMyr715mrL7l6tLU3h3x3YJa9v2QWOKPzXUMTw5IavfY_VrSdlZqjior4ghPPNtLzOcB2afw7QAMsVJXnBGIFiVhqd2dW6rJ6TNtW2K2r4mmmJWshjSH426WHH40HwSIRzwL_kwaahg/s320/94C60B18-D40D-46F2-BA43-8DFA100AEAB1.jpeg" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">Casseroles. In many ways they seem so "old fashioned". If you watch any of today's food TV shows, they might show a casserole once in a great while, but usually, they showcase yummy, pretty, tasty dishes that are called anything but a casserole. It just seems they think of them as "old school", cheap, lazy, unhealthy, boring - the list could go on. Well, while rifling through my grandma's and aunt's recipe boxes, I came across more than a few casserole recipes. In their lifetimes, feeding your family a casserole was respectable, practical, convenient and a down right good meal. In fact, I think I found this Hamburger/Tater Tot Casserole on at least 5 different recipe cards - in one box!! Must have been thought of as a good one. I also think though, my Grandma would hand write several copies of a recipe and have them ready to share at a moments notice if asked for the recipe. That must be it. I don't know how else to explain so many cards with the same recipe, in the same hand writing. This recipe card was an outlier - same recipe - different title though.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5PxIcpzuM3ho8HR2Xqj6w6mhbjQrywquTOxey6xirkfiAOoLylsdcgAqXCY8fIKe6HKrLzb-y6RTUSgKWHDFfN7lyopfMxGdD_c7v2Up5T1tNCKZ61Y96RBFCEs3OC3Yjky5hILw2iz6xOdOs0CpA6vQh19ZgZoZwUmPyvTgcHm74y4pzknDJTwwIw/s3984/2F687530-0314-4B83-87D3-FE57FE75E9E0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5PxIcpzuM3ho8HR2Xqj6w6mhbjQrywquTOxey6xirkfiAOoLylsdcgAqXCY8fIKe6HKrLzb-y6RTUSgKWHDFfN7lyopfMxGdD_c7v2Up5T1tNCKZ61Y96RBFCEs3OC3Yjky5hILw2iz6xOdOs0CpA6vQh19ZgZoZwUmPyvTgcHm74y4pzknDJTwwIw/s320/2F687530-0314-4B83-87D3-FE57FE75E9E0.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium; text-align: left;"><br /></span></div><p style="text-align: left;"><span style="font-family: arial; font-size: medium; text-align: left;">Since I have been on a casserole binge, I decided to make one for Bubba. Due to baseball travel, he missed out on the Lasagna and Tuna Casserole and grumbled about it when he came home. I actually think he had Casserole FOMO!! I honestly have been under the impression he didn't like casseroles, so I don't usually make them. I still don't think he cares for them, but he realizes my friends like them, so he is jumping on the band wagon. I was surprised that somewhere in his childhood, he hadn't had this 70's casserole. If those reading this think back, (and you were born in the 30's, 40's, 50's, 60's and 70's) you probably ate this - and probably more than once! Bubba jumped right in, stuffed his mouth full, fought off that burnt tongue feeling and mumbled something like "it's ood" with a surprised look on his face. (I think he was saying it was good - at least that's what he later claimed he was saying). </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u>Hamburger Recipe</u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u>Ground Chuck</u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 1/2 lb chuck, something I can't read, so I just broke it up and spread it on the bottom of a 9 x 13 inch pan.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Season with salt, pepper, thyme and celery salt (I used celery seed cause it's what I had. Cover with 1/2 C. chopped onion and 1/2 C. green pepper</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 can cream chicken soup</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 can cream mushroom soup</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Cover with frozen tater tots.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Bake 35 to 45 or 1 hour at 350°</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">I actually combined the soups, the onion and green pepper, spread it over the ground chuck and then topped with the tater tots.</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large; text-align: left;"><br /></span></div><p style="text-align: center;"><span style="font-family: arial; font-size: large; text-align: left;"><br /></span></p><p style="text-align: left;"><span style="font-family: arial; font-size: large; text-align: left;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-53670450396006488262022-05-21T08:01:00.004-05:002022-05-21T08:01:53.434-05:00Cream Tuna Delight<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IG5KtTOVXLyesbu_iuMaUbCdZzVTIBaRJNJ3Ap25laE9LNpU2MqUyNtIiMmH5-s6jO8JxIKO9lll2Io4BZ4YVroMt9OpPI8UwxiJPUyYYjEXVvIkhzlu0Isoy6yv4F9uAieL1r_x2NH0vKxeKKsJhmteiwK7lQBC1S4Qv2iemfn47pUDz_hIfCLu6Q/s3662/3AD7B05A-386D-457A-9431-E44D717A33D6_1_201_a.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2396" data-original-width="3662" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IG5KtTOVXLyesbu_iuMaUbCdZzVTIBaRJNJ3Ap25laE9LNpU2MqUyNtIiMmH5-s6jO8JxIKO9lll2Io4BZ4YVroMt9OpPI8UwxiJPUyYYjEXVvIkhzlu0Isoy6yv4F9uAieL1r_x2NH0vKxeKKsJhmteiwK7lQBC1S4Qv2iemfn47pUDz_hIfCLu6Q/s320/3AD7B05A-386D-457A-9431-E44D717A33D6_1_201_a.jpeg" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">By all accounts, my Grandma's probably wouldn't make the list of great cooks given today's standards. But, what I know is, that in the eyes of their families - especially their grandchildren - they just might have been the best cooks that ever lived. You see, from that lens, there is an ingredient that transcends all other ingredients in every recipe - it's the grandma ingredient. It's secret, it's sacred, it's special. It can't be bought in a store or online. That ingredient comes from within. Perhaps, it's best described as "love". Or maybe it's described as sharing, caring, giving or all of that combined. Maybe it's derived from the warmth of her hand when she stirred, whipped, beat or blended something. I can't really be sure and if anyone could ever bottle it and sell it (like vanilla, or salt, or some spice) that "anyone" would be rich!</span><p></p><p><span style="font-family: arial; font-size: medium;">So, how does all this match up with a Tuna Casserole? Maybe it doesn't. Or, maybe, just maybe it does. See, my friend had surgery yesterday. My grandma knew this friend. She taught this friend in the 1st grade. She also knew this friends husband - his grandma, was one of my grandma's best friends - and they lived across the street from each other. So, in good ole fashioned Nebraska style, when a friend is down - we come to the rescue. Ala...tuna casserole.</span></p><p><span style="font-family: arial; font-size: medium;">Now this casserole was far, far, far from great. But...the recipe came from my Grandma's recipe box. And while it's about as bland as you can get - it IS from her box. So, make it I did. The whole trip to their house, I kept telling myself - turn around, this thing is awful. It's bland, it's boring - and the only thing I did to make it "better" was bring the potato chips to go on top - contrary to the recipe.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbMOSb7Hdt0VbiaMKpxlpbkZtr7gyY_pdr6sQfBditF5wWtgVeT2mJJLs3cTwGohhCqdEB4lIXcg__LcrQ4wTnIPmwoPVJUjiSeH7opglLwqY43nziPA9DRMaHQ-qkJhI3s247P4hH7k1Na33fmMui7V01Nmi5ZnuvCbBuk_-nrhAH5W8vd7q4RhsZQ/s3984/88902B23-93B2-4587-A082-3DEBE6BD5B69.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbMOSb7Hdt0VbiaMKpxlpbkZtr7gyY_pdr6sQfBditF5wWtgVeT2mJJLs3cTwGohhCqdEB4lIXcg__LcrQ4wTnIPmwoPVJUjiSeH7opglLwqY43nziPA9DRMaHQ-qkJhI3s247P4hH7k1Na33fmMui7V01Nmi5ZnuvCbBuk_-nrhAH5W8vd7q4RhsZQ/s320/88902B23-93B2-4587-A082-3DEBE6BD5B69.jpeg" width="320" /></a></div><span style="font-family: arial; font-size: medium;">(Picture: before the potato chips - note: recipe calls for buttered crumbs - but the request was for potato chips!)</span><span style="font-family: arial; font-size: medium;"><br /></span><p></p><p><span style="font-family: arial; font-size: medium;">Sitting here, knowing I didn't turn around, I realize - my grandma's didn't get all hung up on whether their food was perfect. What they focused on was "why" they were cooking what ever it was and for who. That was all that mattered - simple. It didn't need to be picture perfect or even taste perfect. What was most important was the thought. The reason. And they knew that "grandma's ingredient" was enough.</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><u>Cream Tuna Delight</u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 can white tuna - crumbled</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 small pkg. noodles - thin - cook in salted water & drain.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 can chicken soup.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 can small peas.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Buttered crumbs on top. Bake 1/2 hour. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikimmHucHB8anB_8Sih2LouZnZqC_AMXMFtb9hvyRWKCaSq9xS_NOCeGPjeW40ayVOmRP-N_1NLBbFnNOm3R-OrysZxH3RPJ7FSXOYVlblYLKwCxS2GUTD-zS4KGmHXx9g40twRFYXBouKP4wu_IJBJsJxXiAA3ORrzM3Fvl2m6gqEaa7kXF-qVzUJoQ/s3984/210FD6EE-8BE4-46EE-962E-0673DDCC1F8C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikimmHucHB8anB_8Sih2LouZnZqC_AMXMFtb9hvyRWKCaSq9xS_NOCeGPjeW40ayVOmRP-N_1NLBbFnNOm3R-OrysZxH3RPJ7FSXOYVlblYLKwCxS2GUTD-zS4KGmHXx9g40twRFYXBouKP4wu_IJBJsJxXiAA3ORrzM3Fvl2m6gqEaa7kXF-qVzUJoQ/s320/210FD6EE-8BE4-46EE-962E-0673DDCC1F8C.jpeg" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">Photo Credit: Casserole picture is thanks to that special friend after it was baked.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Bubba Credit: Bubba didn't get to taste this one but Bubba's temporary taster gave this one a "heart" and claims he is a casserole snob!</span></div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-22459837229561956382022-05-11T15:09:00.001-05:002022-05-11T15:09:23.213-05:00Window Washing Compound<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiztKAkkxRFfnMRb1s5QUALLSg3ePoiLkERpBiYLD4HpI9yDHjjqp8rekebCQeq_vNcUKcPRgjMDIzzWQIL7dnvXWLYRJBjj8fns0IGb6Tt3woiylaz9BZJo5kqOvr9ELpOC_CLCTqJillC_yguD43ienMFsWbv9YdP76_2iACDThyUUcelA38zrSu0A/s558/DF325EFC-0712-4C2E-AFBE-CD5FC8D990E0_4_5005_c.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="348" data-original-width="558" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiztKAkkxRFfnMRb1s5QUALLSg3ePoiLkERpBiYLD4HpI9yDHjjqp8rekebCQeq_vNcUKcPRgjMDIzzWQIL7dnvXWLYRJBjj8fns0IGb6Tt3woiylaz9BZJo5kqOvr9ELpOC_CLCTqJillC_yguD43ienMFsWbv9YdP76_2iACDThyUUcelA38zrSu0A/s320/DF325EFC-0712-4C2E-AFBE-CD5FC8D990E0_4_5005_c.jpeg" width="320" /></a></div><p></p><p><span style="font-family: arial;">Nothing to see here. Well actually - maybe I should say something like - no dirt to read or see here or maybe better yet - there will be lot's to see after you use my Grandma's Window Washing Compound!</span></p><p><span style="font-family: arial;">I haven't had much time to do any cooking because I have had a bunch of yard work to catch up on. Add to that, I found myself cooking for my friends, making them pans of lasagne after one of them broke her ankle and tail bone and the other dislocated her elbow. All with in about the same week and that's more than enough cooking for a week. Now, I love these friends, but to be honest, I might keep my distance for a week or two - I don't want any of their bad luck to rub off on me - no matter how lucky I feel to have them as friends - they are just on a streak of unfortunate accidents [if you call riding big, fast horses and tangling with snakes in the wild (hehe-there's more to both these stories but to protect the innocent I'll stop here) accidents].</span></p><p><span style="font-family: arial;">I have several recipes lined up to tackle, but this one doesn't require any cooking - which is right up my alley these days. You just need a couple of ingredients and you'll have a gallon of home made window cleaner. Not such a bad idea in this time of sky-rocketing inflation.</span></p><p><span style="font-family: arial;"><u>Window Washing Compound</u></span></p><div style="text-align: left;"><span style="font-family: arial;">2 c. ammonia<br /></span><span style="font-family: arial;">1 pt. rubbing alcohol</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tsp. dish washing detergent</span></div><div style="text-align: left;"><span style="font-family: arial;">Enough water for one gallon</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">That's it! Apparently no directions needed. I may have to give this one a try. If you try it before me - send me a comment or drop me a note.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">PS. I am not gonna ask Bubba to taste test this one.😍</span></div><p style="text-align: left;"><span style="font-family: arial;"><br /></span></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-9698883972780544572022-04-29T08:54:00.002-05:002022-04-29T09:29:05.475-05:00Brazilian Black Bean Bake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaECjm5uzDeFwbLnI4Y0Tt3W1klkcGKySwcno6TEqH51AJDPLZheCsElu1eW4xLoK173QfMP1a67kF2ng8MDMk_Do8Wz4GElg6fDO2w94VbgaitQ1SOxiY7LJj-1omNBgVKGnhtdzuS1fn0dEqZxPKeUnvdtqcY1ej0I3fEZSXdDotxdx_T9meQUD-Q/s3113/IMG_3689.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2265" data-original-width="3113" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaECjm5uzDeFwbLnI4Y0Tt3W1klkcGKySwcno6TEqH51AJDPLZheCsElu1eW4xLoK173QfMP1a67kF2ng8MDMk_Do8Wz4GElg6fDO2w94VbgaitQ1SOxiY7LJj-1omNBgVKGnhtdzuS1fn0dEqZxPKeUnvdtqcY1ej0I3fEZSXdDotxdx_T9meQUD-Q/s320/IMG_3689.JPG" width="320" /></a></div><br /><span style="font-family: arial;">Since I had one of my Aunt's recipe boxes out, I decided to pick out a few recipes that might be fun and easy to make. So today's adventure is a Black Bean recipe. I have become fairly enamored with this little pea sized mild, creamy and slightly sweet variety of kidney bean. The black bean dates back some 7,000 years (yep, that's what I said - 7,000 years) as a staple of Central and South American diets. Just gotta make sure you realize, if my Grandma's were alive today - they would still only be in their 100's. They still aren't older than the black bean. Both of them lived well into their late 90's. In fact my Grandmother, on my Dad's side of the family, almost made it to 100. She was always worried about living too long. Her reason? When my Grandad died, they went ahead and put her birth year - 1899 and 19__ (expecting her to die before the century ended). She was known to talk to my dad and uncle about her concerns about her and my Grandad's grave stone. So while when she passed away, we talked about how she almost made it to 100, I know in my heart of hearts, she was relieved that she didn't create some complication that would have messed up that headstone.</span><p></p><p><span style="font-family: arial;">I am not surprised to find a recipe like this among my Aunt's recipes. Her recipes just have a kind of style about them - many of them are rather simple, yet loaded with flavors. Adding ginger to jalapeño's and thyme isn't something I do often in my cooking, but when I think about how she cooked, dressed, laughed and always made you feel so warm and welcome - this matches who she was.</span></p><p><span style="font-family: arial;">At dinner, I gave Bubba a history lesson about black beans. The food critic in him responded...I would eat these for 7,000 years. I guess that means they were good!</span></p><p><span style="font-family: arial;"><u>Brazilian Black Bean Bake</u></span></p><div style="text-align: left;"><span style="font-family: arial;">1 Cup chopped onion</span></div><div style="text-align: left;"><span style="font-family: arial;">1 T chopped jalapeno pepper</span></div><div style="text-align: left;"><span style="font-family: arial;">2 tea minced ginger (I buy chopped ginger in the jar so I always have it)</span></div><div style="text-align: left;"><span style="font-family: arial;">2 can black beans (I drained them)</span></div><div style="text-align: left;"><span style="font-family: arial;">1 can diced tomatoes undrained</span></div><div style="text-align: left;"><span style="font-family: arial;">1/4 cup honey </span></div><div style="text-align: left;"><span style="font-family: arial;">1/4 cup packed brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 tea dried thyme</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tea salt</span></div><div style="text-align: left;"><span style="font-family: arial;">Bake 350 covered 30 min.</span></div><div style="text-align: left;"><span style="font-family: arial;">Uncover and bake 1 hour</span></div><div style="text-align: left;"><span style="font-family: arial;">Makes 4 1 cup servings</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTd-6-bL5xp1-bySYEHwVOpz43_DUqquxfeiyp74sQe-SSt8AoK7s56yizzyIz71qc-WO_eW1rb4pso7KFC3pj8oCWrQBwH7YIDKDXqSzMTkaZfS7f-8DDCP8VnvBN0Bqe9Jq66Q9_78OxJ8hoMqWzprW1RMPtuDldB4SCwoK8IwBcdWPkPWNOX9cQaA/s3984/IMG_3701.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTd-6-bL5xp1-bySYEHwVOpz43_DUqquxfeiyp74sQe-SSt8AoK7s56yizzyIz71qc-WO_eW1rb4pso7KFC3pj8oCWrQBwH7YIDKDXqSzMTkaZfS7f-8DDCP8VnvBN0Bqe9Jq66Q9_78OxJ8hoMqWzprW1RMPtuDldB4SCwoK8IwBcdWPkPWNOX9cQaA/s320/IMG_3701.JPG" width="320" /></a></div><br /><p><br /></p><p><span style="font-family: arial;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDrxaWSGS5Y-BvdB2m4t023bod68xqnVslTKkVtlbaQ81CF0RcTBVGHQyVtr1HFLuYkx78pUnoLtghVUvWPaqpDVONJxYX2H5kzkGhTYsnbGktcoSoTCggWBUGb-E5zzPWertt-m8W1HSMJbbdUHP_BCIG7Ob0ovsq3nmF8SrgbuJ9ZyJq7Ku1AKubg/s3984/IMG_3700.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDrxaWSGS5Y-BvdB2m4t023bod68xqnVslTKkVtlbaQ81CF0RcTBVGHQyVtr1HFLuYkx78pUnoLtghVUvWPaqpDVONJxYX2H5kzkGhTYsnbGktcoSoTCggWBUGb-E5zzPWertt-m8W1HSMJbbdUHP_BCIG7Ob0ovsq3nmF8SrgbuJ9ZyJq7Ku1AKubg/s320/IMG_3700.JPG" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><span style="font-family: arial;"> </span></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-5537334100172753552022-04-22T07:30:00.001-05:002022-04-22T07:34:06.985-05:00Carrot Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbKv9YzBG_PFJaZWGsO9ZLSYJQCJBePAaJVKpwgvMNfXQXHpW3G4aKpbenFMcyxm1Euv0buIBywx-PZ0lDT3AeV-eVCMJxrod60-WicxqL16MdSxz-hlzNSCDIYFJftOVF7VVbc-hrXNTAwYUjuzFbkWtcq56FU99FLmlQyd5XmbYD9ImvR3TW4mK0w/s3984/F168C5D4-FCD2-4142-9835-942E000974EA.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbKv9YzBG_PFJaZWGsO9ZLSYJQCJBePAaJVKpwgvMNfXQXHpW3G4aKpbenFMcyxm1Euv0buIBywx-PZ0lDT3AeV-eVCMJxrod60-WicxqL16MdSxz-hlzNSCDIYFJftOVF7VVbc-hrXNTAwYUjuzFbkWtcq56FU99FLmlQyd5XmbYD9ImvR3TW4mK0w/s320/F168C5D4-FCD2-4142-9835-942E000974EA.jpeg" width="320" /></a></div><span style="font-family: arial; font-size: medium;">I found this recipe for Carrot Soup in one of my aunt's recipe boxes. She was always such a good cook, if for no other reason than the fact that she just plain <u>loved</u> to cook. Her recipe boxes contain a bunch of recipes that would be great for entertaining. I think a difference in generations is that my Grandma's recipes are for entertaining, no doubt, but there are also many (and I mean many) that are just simply recipes for feeding the family. I have to make a few guesses about this recipe - primarily, I am assuming my cousin - Karla - made this and my aunt copied the recipe from her - as her name is at the top of the recipe card. We all know - many of the recipes we have, were "copied" from someone else. Pretty sure that's the case here. Let me just say up front - I would make this again - as an appetizer for some fancy dinner.</span><p></p><p><span style="font-family: arial; font-size: medium;"><u>Carrot Soup</u></span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">2# carrots clean & cut into sliced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">4 C. stock or water & 2 Bouillon cubes</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 cubed potatoe 1 1/2 tea Salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Cook 15-20 Min. until tender - Cool & the Puree in Blender. This may be done ahead then add the rest when ready to eat.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">In 3 or 4 T Olea Saute 1 or 2 cloves garlic, 1 C. Chopped onions 1/3 c. slivered Almonds. Add to above & 1 3/4 C. sour cream or yogurt. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">2 C. Milk</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">1 1/2 tea. each - sweet basil - thyme - marjoram -</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Reheat very slow - do not Boil - as soon as hot serve.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">I cut this recipe in about 1/2. I used vegetable stock and 2 chicken bouillon cubes and a whole potato. I sautéed the garlic and onions in butter - omitted the almonds - and added my spices to the garlic and onions to bring out the spice flavor. I then poured the pureed carrots & potato in to the sautéed garlic and onions. Since I didn't have marjoram on hand, I substituted oregano. I also chose to use greek yogurt.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Bubba's not in town, so this was a good choice, as I am not too sure he would enjoy this soup - but then again - perhaps he would. I thought it was really good. The seasonings and the Greek yogurt really cut through the sweetness of the carrots.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeplJ9JcK35dQJXWlaSBSPzxF1NQn56KF1aEJfH5zMkGfI5BmQHnqFjRSDIVd1NtMiuB7f8tsjRs5TsE6SWQ2JrWeN77_JRxxBnhXHMNBZ2x_H1XGg5zaViWrT6ew3kr5gPD90k1l2g-qZ-bx4-16eHdEqDfa4bIRq2MDJfpnO4F_e2V4Ee2SuAeZQA/s3984/A3FDFBDC-14AA-43DB-B1E5-A3E272E729BB.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeplJ9JcK35dQJXWlaSBSPzxF1NQn56KF1aEJfH5zMkGfI5BmQHnqFjRSDIVd1NtMiuB7f8tsjRs5TsE6SWQ2JrWeN77_JRxxBnhXHMNBZ2x_H1XGg5zaViWrT6ew3kr5gPD90k1l2g-qZ-bx4-16eHdEqDfa4bIRq2MDJfpnO4F_e2V4Ee2SuAeZQA/s320/A3FDFBDC-14AA-43DB-B1E5-A3E272E729BB.jpeg" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><p><span style="font-family: arial; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuV9WsYEdVpXOwb6YV9yQdQ_jJzehyZI2vlb8snT_VcMZSVGrxIqCnrsyVsJWx7UmNYlcwm7rMV_ciWj56DAQ72-DdD8sA-Nml9kcOWC9qn1Tx0h56M99ZpJcZU_OBjRolLOXtgaFRRgfi1PoaBEZeGdjazsgEn8myrQarTGiL5tFcy3qcBuBgqm1nug/s3984/65A8C4A4-6640-4B97-B404-EAF6FFEA637B.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuV9WsYEdVpXOwb6YV9yQdQ_jJzehyZI2vlb8snT_VcMZSVGrxIqCnrsyVsJWx7UmNYlcwm7rMV_ciWj56DAQ72-DdD8sA-Nml9kcOWC9qn1Tx0h56M99ZpJcZU_OBjRolLOXtgaFRRgfi1PoaBEZeGdjazsgEn8myrQarTGiL5tFcy3qcBuBgqm1nug/s320/65A8C4A4-6640-4B97-B404-EAF6FFEA637B.jpeg" width="320" /></a></span></div><span style="font-family: arial; font-size: medium;"><br /> <br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-17588029308649403282022-04-15T07:30:00.001-05:002022-04-15T07:30:00.177-05:00Honey Chews<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnhktx1adyYTw6i-ZjV1a-t7cLJXsm_YiAUR2gNQkTjZL1yrqOMMWFNrL5hpt-LK-NZ7QYqyfYBr9foSwilMJzRT_xnnU5KlOd434jzpjqSb1Py3MJxB9lKiqZ2KinqgLFCWRXy22PMkJDuAei3q5-7IYLTTKoUMXVTx5Ktm4Pk0ITGCPAxFisKbnqA/s3984/619D667D-CED2-4B6F-9F93-42820615B7B3.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnhktx1adyYTw6i-ZjV1a-t7cLJXsm_YiAUR2gNQkTjZL1yrqOMMWFNrL5hpt-LK-NZ7QYqyfYBr9foSwilMJzRT_xnnU5KlOd434jzpjqSb1Py3MJxB9lKiqZ2KinqgLFCWRXy22PMkJDuAei3q5-7IYLTTKoUMXVTx5Ktm4Pk0ITGCPAxFisKbnqA/s320/619D667D-CED2-4B6F-9F93-42820615B7B3.jpeg" width="320" /></a></div><br /><span style="font-family: arial;">This recipe, another yellowed newspaper tear out, has been sitting in my pile for a while. It's difficult to tell where this recipe actually came from. It appears to be from a food column called "Good Things to Eat". This column is a culmination of recipes sent to the Cookery Editor, for Capper's Weekly, published in Topeka, KS. The newspaper was published from 1913 to 1986 and it seems the geography it covered was limited, so perhaps she got this while traveling or someone ripped it out and sent it to her. As I tasted these Honey Chews, the first thought that came to mind was how much our tastes have changed. "Back in the Day" I think people had an appreciation for food on a different level. Perhaps my thoughts are influenced by the fact that the recipe references the scarcity of sugar. Most of us don't know what that is, what it feels like or even how to accept it. There are so many ways to make these better, I am sure of it. But they reflect the times she lived in...today, we are spoiled whether we acknowledge it or not.</span><p></p><p style="text-align: center;"><span style="font-family: arial;"><u>Honey Chews</u></span></p><p style="text-align: left;"><span style="font-family: arial;"> A little bit of "sweetin' desserts' will still be welcomed, even tho sugar is scarce. Use 1 tablespoon melted shortening, add 1 cup warm honey and 1 egg and beat well. Add 2 1/2 cups quick oats, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup flour, 1/4 cup chopped nuts and 1/2 cup raisins. Drop by teaspoons on a greased baking sheet and bake at 350 degrees F. Makes about 40 "chews". </span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_Y5Je7dRmVoJ7WDixME_cMOnht3MIR1Pqm49IfzscivEyAKm13vO5Rlde6rFoDVBoC9OBVyC0qbPMdnyv290LKHfpp7o_WtRTCU4RfTq_eTAJaZOHdYmmkgysg_OrBaaYWAzImLwUtlPQW7AnMJ13-6TJjg9eVCwhR1ZnjoiCz-wrkM61QKlpWxYjw/s3368/0977E000-2406-4BE5-A637-B207C3FC03D5_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2650" data-original-width="3368" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_Y5Je7dRmVoJ7WDixME_cMOnht3MIR1Pqm49IfzscivEyAKm13vO5Rlde6rFoDVBoC9OBVyC0qbPMdnyv290LKHfpp7o_WtRTCU4RfTq_eTAJaZOHdYmmkgysg_OrBaaYWAzImLwUtlPQW7AnMJ13-6TJjg9eVCwhR1ZnjoiCz-wrkM61QKlpWxYjw/s320/0977E000-2406-4BE5-A637-B207C3FC03D5_1_201_a.jpeg" width="320" /></a></div><span style="font-family: arial;">It's a pretty simple recipe. Bubba says "well, they ARE chewy". I would maybe add a little cinnamon to these to give an additional flavor to them. They just aren't sweet...despite all the honey! Pretty healthy.</span><br /><span style="font-family: arial;"><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-79697608002886467752022-04-08T10:52:00.000-05:002022-04-08T10:52:30.996-05:0014 Carat Cake<div class="separator" style="clear: both; text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb6gxextE92yTSmiuYCvluV9oK9DzQdVmL_dDDlBW9hQOEMIk6vWLj9KqGLvxk0EzbEQlE_nRiOb7HIixia9POv8DZVBXAOj65xQ1GqO40aMODAB-tKdrPmexCsZVvnRDgBXRRGmJWyi3/s1600-h/IMG_1378.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb6gxextE92yTSmiuYCvluV9oK9DzQdVmL_dDDlBW9hQOEMIk6vWLj9KqGLvxk0EzbEQlE_nRiOb7HIixia9POv8DZVBXAOj65xQ1GqO40aMODAB-tKdrPmexCsZVvnRDgBXRRGmJWyi3/s400/IMG_1378.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Another "rerun". Big difference is this time around - no New Years commitment (not saying I shouldn't have made the same commitment again - but I am wiser now - I only make commitments I plan on keeping).</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">I have to admit, it is a little difficult balancing a New Year commitment to eating healthier and having a food blog. Add to it that my food blog isn't about gluten free, sugar free, fat free, meat free, cheese free, carb free, need I go on. It's about my Grandma's Recipe Box(es) and her recipe's are loaded with all the stuff we probably shouldn't eat...but did I mention that my Grandma lived well in to her 90's? So maybe the secret to a long life isn't about a diet "free" of all the good stuff...maybe the secret to long life IS about eating all the good stuff. At least it's something to think about..specially after I think about how I just made this really great Carrot Cake that uses, oil and sugar galore...topped off with that ever loving Cream Cheese frosting...Yum...my mouth waters just thinking about it...and I know today, that the smell of that cake baking in my kitchen surely found it's way to my Grandma's kitchen in heaven. This recipe was found neatly folded and tucked in the "cake" tab. Due to the way it is folded, it didn't stick out and I have missed it several times as I looked for something sweet to make. This one is a typed recipe...with "red" marks...you know, the kind a teacher makes when a word is mis-spelled. Yep, it looks like my Grandma (the first grade teacher) used her red pencil to make corrections. It starts with the title where "Carrot" is spelled wrong (if you are referring to the vegetable vs a "gem"...although the title would reflect the gem...she was sure to point out this cake was about the vegetable), corrected in red, and it's noted that "nut"s are missing as an ingredient (in red)... and the oil needed a correction (in red) as well. In my mind, I imagine that my Grandma was sitting at her kitchen table, multi-tasking. Making a cake to take somewhere and correcting papers...and while she was using this recipe, she just couldn't help herself.</span><br />
</div><span style="font-family: arial;"><span style="color: orange;"><i><u>14 Carat Cake</u></i></span><br />
<span style="color: orange;"><i>2 cups flour 2 cups sugar</i></span><br />
<span style="color: orange;"><i>2 tsp Baking Powder 1 1/2 cups oil</i></span><br />
<span style="color: orange;"><i>1 1/2 tsp soda 4 eggs</i></span><br />
<span style="color: orange;"><i>1 tsp salt 2 cups grated raw carrots</i></span><br />
<span style="color: orange;"><i>2 tsp cinnamon 1 8 1/2 oz pineapple, drained</i></span><br />
<span style="color: orange;"><i>chopped nuts (I used walnuts) Cream Cheese Frosting</i></span><br />
<span style="color: orange;"><i><br />
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<span style="color: orange;"><i>Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs and mix well. Stir in carrots, drained pineapple and nuts. Turn into 13 x 9 inch greased and floured pan and bake 350 degrees for 35 to 40 min., until the top springs back when touched lightly with a finger. Cool a few minutes or until cool enough to frost.</i></span><br />
<span style="color: orange;"><i> <u>Cream Cheese Frosting</u></i></span><br />
<span style="color: orange;"><i>1/2 cup butter </i></span><br />
<span style="color: orange;"><i>1 8 oz pkg cream cheese, softened</i></span><br />
<span style="color: orange;"><i>1 tsp vanilla</i></span><br />
<span style="color: orange;"><i>1 lb. powdered sugar, sifted</i></span><br />
<span style="color: orange;"><i>Combine butter, cream cheese and vanilla and beat until well blended. Add sugar gradually, beating vigorously. If too thick add a small amount of milk to thin to spreading consistency.</i></span></span><br />
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Bubba has declared that he is going to eat ALL this cake and as he enjoyed this as dessert last night, I heard him thank Fyrne for this one. I guess that means this one scored high. He has asked me to make sure I keep this recipe out and make it again. Good thing it's baseball season because I truly believe Bubba will eat as much of the cake as he can!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gQUEEow09YDz2e0JlcVvHqwhDIWF1bFURLRWxiHtqj0hsrQqoSgaW_NqRkNFs116M6LfOm4IWyG17V16rLD4I_i39ytNpdTDLqjhhr4R2Xtv34_8rvUDwva2GcpvPDx3-3Dmc6b74XQX/s1600-h/IMG_1365.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gQUEEow09YDz2e0JlcVvHqwhDIWF1bFURLRWxiHtqj0hsrQqoSgaW_NqRkNFs116M6LfOm4IWyG17V16rLD4I_i39ytNpdTDLqjhhr4R2Xtv34_8rvUDwva2GcpvPDx3-3Dmc6b74XQX/s320/IMG_1365.JPG" /></a><br />
</div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com8tag:blogger.com,1999:blog-155699598433137790.post-24705746929949902022022-03-30T07:16:00.000-05:002022-03-30T07:16:59.795-05:00Blueberry Pudding de Luxe <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LrGtVT_hCKm4wZLjw0hF6GLGl048VOOejwGuL7F_wohQztNVP_p-j4dvAC6SM1nvHsjwVuTr2xjtJj9CK55FLKV4vg33-xPt2IeQMPjdI_tgLGb40GiuvUNGsm0ptUiK83o5SIQ3xMmG/s1600/IMG_2325.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LrGtVT_hCKm4wZLjw0hF6GLGl048VOOejwGuL7F_wohQztNVP_p-j4dvAC6SM1nvHsjwVuTr2xjtJj9CK55FLKV4vg33-xPt2IeQMPjdI_tgLGb40GiuvUNGsm0ptUiK83o5SIQ3xMmG/s320/IMG_2325.JPG" width="320" /></a></div><span style="font-family: arial;"><div><span style="font-family: arial;">This was originally published July 25, 2010. Decided it was time for a "rerun".</span></div><div><span style="font-family: arial;"><br /></span></div>I walked past my Grandma's house the other day. Time has changed a lot of things, but it hasn't changed the memories. And although the white picket fence that surrounded their backyard is gone, the house still stands. Just for a moment, I pictured her in that quaint little kitchen of hers that generated at least a million meals (ok, maybe not a million, but a whole bunch of them.) When I think about my Grandma's kitchen, I recall the red metal table with the linoleum top and the plastic covered metal chairs. The small countertops, the simple oven/stove and the nice white freezer/fridgerator...none of this Sub-Zero stuff. Just off my grandma's kitchen was a porch - not a big one, in fact, calling it a porch probably isn't fair to all the other porches in the world. HER porch had a fold-up ledge that I remember holding fudge and cakes and pies and during the holidays, it held the turkey, the ham and all the other goodies too. The porch also had what seemed like a huge cupboard (it WAS huge if you were 6 yrs. old) that had all her canned goods, boxes of dream whip and jello. It's this jello thing that got me back to searching her recipe boxes again and leads me to today's recipe.</span><br />
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Don't ask me how this recipe get's Pudding de Luxe in it's title. It has nothing to do with pudding - not even Jello pudding and I'll be honest, I didn't even end up making a jello recipe. I promise one of these days I'll dive in to some jello (recipes, that is - you know I think I have heard about college antics where they really do "dive" in to jello). <br />
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This Blueberry Pudding de Luxe is refreshing and easy (Bubba said it passed - yea!!). I'll admit - we didn't do as the recipe suggested and eat it warm with whipped cream - I am sure it would have been wonderful that way, instead, I put it in the refrigerator after cooling. OK, we're strange, we ate it for breakfast, but it's ok - it isn't pudding! It isn't a crisp! I don't know what it really is, but it's good. This recipe is from 1961 so I don't know if my Grandma ever made this one - it's super easy, super tasty and I could imagine how it would create a sweet fragrance in my Grandma's kitchen when she did make it. <br />
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<span class="Apple-style-span" style="color: purple;"><i><u>Blueberry Pudding de Luxe</u></i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>To Prepare: 15 min To Bake: 45-50 min</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>2 12 oz pkgs. frozen blueberries</i></span></span><br />
<span style="font-family: arial;"><span class="Apple-style-span" style="color: purple;"><i>4 teaspoons lemon juice</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>1/2 teaspoon ground cinnamon</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>2/3 cup sifted flour</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>1/2 cup sugar</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>1/2 cup butter, softened</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>1. Thaw blueberries according to directions on package. Drain one package. ( I cut this recipe in half and did not drain any - didn't seem to change the texture at all)</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>2. Empty undrained package of blueberries into a 1-qt. baking dish and add the drained blueberries. Sprinkle evenly with lemon juice and cinnamon. (I added just a little sugar to this).</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>3. Sift the flour (I didn't) and sugar together into a bowl. Stir in butter until blended. Turn onto a sheet of waxed paper. Cover with another sheet of waxed paper and gently roll out dough to fit size of baking dish. Peel off one sheet of the waxed paper, through prick dough with fork and gently lay over blueberries. Peel of remaining waxed paper.</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>4. Bake at 375 degrees for 45 to 50 min., or until top is lightly browned and blueberry mixture is bubbly. Serve hot with with sweetened whipped cream. About 6 servings.</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>Note: Blueberry mixture will not completely fill baking dish, thus allowing room for bubbling of mixture.</i></span><br />
<span class="Apple-style-span" style="color: purple;"><i>Family Weekly, January 8, 1961.</i></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7UIwIAJl_a3wGMY3I_4rAJAVM0cbs7zfQoJB1tt-3AcgSzG1S1Em_KF9gE0klhUoqVxILcexGpMUwxMM50CgUhBocgZPWsaMU5t75WeQrXN-wBS7TEAXHMSRisGHHrKWyKdYhcW70DJy/s1600/IMG_2357.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7UIwIAJl_a3wGMY3I_4rAJAVM0cbs7zfQoJB1tt-3AcgSzG1S1Em_KF9gE0klhUoqVxILcexGpMUwxMM50CgUhBocgZPWsaMU5t75WeQrXN-wBS7TEAXHMSRisGHHrKWyKdYhcW70DJy/s320/IMG_2357.JPG" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: purple;"><i><a href="http://www.foodista.com/recipe/YSN3QM63/blueberry-freeze" style="background-attachment: scroll; background-color: transparent; background-position: 0px -10px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px -10px; display: block; padding: 10px 0px 0px; text-decoration: none; width: 260px;"><span style="background-color: #c44f50; display: block; overflow-x: hidden; overflow-y: hidden; overflow: hidden; padding-bottom: 0px; padding-left: 10px; padding-right: 10px; padding-top: 0px; padding: 0px 10px; text-indent: 0px;"><img alt="" src="http://dyn.foodista.com/content/images/68522d3c223fca36984a5814460434bfeb749e28_240x180c.jpg" style="border: none; height: 180px; margin: 0px; padding: 0px 0px 5px; width: 240px;" /><span face="arial, helvetica, clean, sans-serif" style="background-color: #c36c6d; border-bottom-left-radius: 5px 5px; border-bottom-right-radius: 5px 5px; border-radius: 5px; border-top-left-radius: 5px 5px; border-top-right-radius: 5px 5px; color: white; float: left; font-size: 15px; overflow-x: hidden; overflow-y: hidden; overflow: hidden; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; padding: 5px; text-align: left; width: 155px;">Blueberry Freeze</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0px; padding: 0px; width: 70px;" /></span><span style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: url(http://cf.foodista.com/static/images/widget_red.png); background-origin: initial; background-position: 0px 0px; background-repeat: no-repeat no-repeat; clear: both; display: block; height: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; padding: 0px;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_YSN3QM63_AAAAAAAA" style="display: none;" /></a> </i></span></div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com3tag:blogger.com,1999:blog-155699598433137790.post-48890852800502673092022-03-25T07:00:00.001-05:002022-03-25T07:00:00.180-05:00Vanilla Cookies DeLuxe<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc9MktG23d5r6tWQh-EgNavQKP--XbUN7U5mQF_wtqVpXAZrVfzVwAFLS5NsXiHDss-Zgb11RYFQsM_DcuwJvbVG5qJ9Muw75S22RzolvQrdOHvh41arTX1IPcr6qsq-Ijcw16nrxid3vGmUUC-DtDcC-GmPzbs7ZPEqE_XnV__RCqGaiLuXupeSbPA/s3984/F45D8C9B-84D1-4AA7-BD84-33A70B1C0EFC.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc9MktG23d5r6tWQh-EgNavQKP--XbUN7U5mQF_wtqVpXAZrVfzVwAFLS5NsXiHDss-Zgb11RYFQsM_DcuwJvbVG5qJ9Muw75S22RzolvQrdOHvh41arTX1IPcr6qsq-Ijcw16nrxid3vGmUUC-DtDcC-GmPzbs7ZPEqE_XnV__RCqGaiLuXupeSbPA/s320/F45D8C9B-84D1-4AA7-BD84-33A70B1C0EFC.jpeg" width="320" /></a></div>I think I found this torn out recipe in the green box. I loved these cookies, not because they are the best tasting cookies I've ever had, but because of their originality. The way these are made, no two cookies end up looking alike. To me, they really are kind of old fashioned💛</span><p></p><p><span style="font-family: arial; font-size: medium;">This one is another yellowed and torn newspaper recipe. It suggests these Vanilla Cookies DeLuxe should be a part of a Porch Snack. That in and of itself drums up visions of the days when homes had porches, often with a swing and couple of chairs. (They never looked comfortable to me.) People would actually gather on those porches and smile and wave as kids, neighbors and strangers walked or drove by. I remember sitting in my Grandmother's carport (neither of them had homes big enough for a porch) a time or two in my small town - with my two Grandma's, learning the art of chatting, gossip, eating a cookie and waving.</span></p><p><span style="font-family: arial; font-size: medium;">I think the comment at the top of the recipe is what draws you to it. "Nuggets of semi-sweet chocolate and pecans give this rich little vanilla cookie special flavor." The Porch Snack menu includes Cheddar Cheese Spread and Sliced Tomato Sandwiches, Vanilla Cookies DeLuxe, Iced Tea or Coffee. Can't you just see it?</span></p><p><span style="font-family: arial; font-size: medium;">This article is by Cecily Brownstone, who according to Wikipedia and several other sources on the internet says she was </span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-style: inherit; font-variant-caps: inherit;"><span style="font-family: arial; font-size: medium;">a food writer, who wrote several cookbooks and articles about food over a period of 39 years. Canadian-born, Brownstone was the Associated Press Food Editor from 1947 to 1986—for thirty-nine years. During that time she was the most widely published of syndicated food writers. </span></span></p><p><span style="caret-color: rgb(34, 34, 34); color: #222222; font-style: inherit; font-variant-caps: inherit;"><span style="font-family: arial; font-size: medium;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFqEBn69OgqFJ5vLWKVjIxltar0T9PJxhhaKMLPl1NJL29Dht1uNbTUfJF8pv5TTag7ZnfHVXg_fTlkopOZ7B9eEJA_SgoE9WMlxcMhZ4PR2neuEq9QpidF0VsouHZWPEQ0s-y_VR_GlDnJH5NjPiXOijzThPByaZuL8Lmq1j6N8eTh06JcgAZX7bAQ/s3984/16831695-7F58-4CD6-ACB7-44CBE09C3045.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2656" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFqEBn69OgqFJ5vLWKVjIxltar0T9PJxhhaKMLPl1NJL29Dht1uNbTUfJF8pv5TTag7ZnfHVXg_fTlkopOZ7B9eEJA_SgoE9WMlxcMhZ4PR2neuEq9QpidF0VsouHZWPEQ0s-y_VR_GlDnJH5NjPiXOijzThPByaZuL8Lmq1j6N8eTh06JcgAZX7bAQ/s320/16831695-7F58-4CD6-ACB7-44CBE09C3045.jpeg" width="213" /></a></span></div><p></p><p><span style="caret-color: rgb(34, 34, 34); color: #222222; font-style: inherit; font-variant-caps: inherit;"><span style="font-family: arial; font-size: medium;"><u>Vanilla Cookies DeLuxe</u></span></span></p><p><span style="caret-color: rgb(34, 34, 34); color: #222222; font-style: inherit; font-variant-caps: inherit;"><span style="font-family: arial; font-size: medium;">Ingredients: 1 1/4 cups sifted flour, 1/4 teaspoon salt, 1/2 cup butter or margarine, 1-3 (1/3) cup sugar, 1 egg, 1/2 </span></span><span style="color: #222222; font-family: arial; font-size: medium;">teaspoon vanilla, 1/2 cup semi-sweet chocolate pieces, whole small pecans.</span></p><p><span style="color: #222222; font-family: arial; font-size: medium;">Method: Sift together flour and salt. Cream butter and sugar; beat in egg and vanilla well. Stir in flour until smooth, then chocolate pieces (I used chocolate chips). Drop from tip of teaspoon onto greased baking sheet about 1 1/2 inches apart . Flatten slightly with spatula dipped often in water; press a pecan on top of each cookie. Bake in moderate (375 degrees) oven about 10 minutes or until edges are lightly browned. Cool on wire rack; store in tightly covered container. Makes about 3 dozen cookies.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonDp6j8tVQjnoaZ744V8RSkOJYvOoabcdGW_Xi-tAnnOX2FdoY4UXUd_A6kAqe8XLCWHRsP06C2mAKQs8kcuSlR9WGUsLdPX1eAwm-myTwEuf-GDAQKdu1kmylSqWlyrTHctkhPklIxUhwr9y3L1sKQfnywChrI8HF1Xotda5RvYvw0HJQbJdp85JAQ/s3984/12D8A70F-BE15-41EA-ABC5-4E290F628BEC.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonDp6j8tVQjnoaZ744V8RSkOJYvOoabcdGW_Xi-tAnnOX2FdoY4UXUd_A6kAqe8XLCWHRsP06C2mAKQs8kcuSlR9WGUsLdPX1eAwm-myTwEuf-GDAQKdu1kmylSqWlyrTHctkhPklIxUhwr9y3L1sKQfnywChrI8HF1Xotda5RvYvw0HJQbJdp85JAQ/s320/12D8A70F-BE15-41EA-ABC5-4E290F628BEC.jpeg" width="320" /></a></div><br /><span style="color: #222222; font-family: arial; font-size: medium;"><span style="caret-color: rgb(34, 34, 34);">Bubba is busy with baseball so he wasn't around to provide a review, so I'll give you mine. These cookies aren't at all sweet and honestly don't hold a lot of flavor. Simple ingredients, simple flavor. Maybe these are a sign of the times - (oh, and the flour is sifted) today we load up our foods with sugars, fats and all kinds of stuff. No regrets making these. It leaves me with a sense of the times and days gone by.</span></span>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-9506102811602838572022-03-18T11:50:00.001-05:002022-03-18T11:50:00.205-05:00Butter Balls - not what you think<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidG0_R_hyC6R4QjfQsCiBg8EMLR_rppMgMjADnV0gytPQ0KIMRh5XPMUrq1iruHN3U6P8qoGf2wMkv1TtvSfWeroJqLYw15B2tojRV4EsM6CKksLSXYBe6U-ElnkWiZhm1Ae0XioOsGMSNMHsqSoYRgqR4Q0ynvHmknSaWggS86tH5Sqo-rpagPhEfDw=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEidG0_R_hyC6R4QjfQsCiBg8EMLR_rppMgMjADnV0gytPQ0KIMRh5XPMUrq1iruHN3U6P8qoGf2wMkv1TtvSfWeroJqLYw15B2tojRV4EsM6CKksLSXYBe6U-ElnkWiZhm1Ae0XioOsGMSNMHsqSoYRgqR4Q0ynvHmknSaWggS86tH5Sqo-rpagPhEfDw=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;">Cookies!!!! And these are fantastic!! OMG!! OK - maybe I was hungry. I started to comment that these are super easy, then I remembered I had to sift the flower TWICE. I find several of my Grandma's recipes call for sifted flour. Today's recipes hardly ever call for sifting flour. Perhaps it's one of the things that have changed over time. I am not sure if we have gotten lazy or the flour has changed. Honestly, I see a difference and think we are just inconvenienced by the extra step.<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEibzjA-5ucmzS3zJC6oDS7ZKl4kXtXLAhWPGMYhZqOKodogcAW7fLCE3xSbkElg_7T5w8zf01nHU7OCdh3_GupHOodWmRsTP6fWhfRteHaT3Kz9w2FMmi0N3vwl2wwCd1Cj5143xRjJFzxlhNIWLZViN3pUJUrIHg4rNiih7kj7mdEbpowgH3dgLTWRzQ=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEibzjA-5ucmzS3zJC6oDS7ZKl4kXtXLAhWPGMYhZqOKodogcAW7fLCE3xSbkElg_7T5w8zf01nHU7OCdh3_GupHOodWmRsTP6fWhfRteHaT3Kz9w2FMmi0N3vwl2wwCd1Cj5143xRjJFzxlhNIWLZViN3pUJUrIHg4rNiih7kj7mdEbpowgH3dgLTWRzQ=s320" width="320" /></a></div><div style="text-align: left; text-decoration: underline;"><u>Butter Balls</u></div><div style="text-align: left;">Cream 3/4c. butter with 1 cup brown sugar. Stir in 1 egg. Measure 2 cups sifted flour and resift into butter mixture with 1 tsp. baking powder. Add 1 tsp. vanilla. Roll dough into long roll, cut off piece size of hazel nut dip in granulated sugar, roll in hand until round, dip in sugar again and place on cooky sheet. Baking in 400° oven for 10 minutes. Watch carefully because because the balls brown quickly. Store dough in refrigerator. Makes 4 dozen.</div></div><div class="separator" style="clear: both; text-align: center;"><u><br /></u><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4R-wApn4cv3WxPxEgxFj04q0YThAP7sJC6-DM62uuGq-zMHzzuJGNHB-3g8UK0yg0tH-ftUP1X7zWWoPXzgwSXzi0cTHNEocjFCFnoxKuPTAA7-uoD6MOhE6yiOUcNLybMYdb8Ef5J4cYPBvMr2eWY9k6oiHxrl8_iXqwd-p3n-Iw5h_HmIKZCqVgmg=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4R-wApn4cv3WxPxEgxFj04q0YThAP7sJC6-DM62uuGq-zMHzzuJGNHB-3g8UK0yg0tH-ftUP1X7zWWoPXzgwSXzi0cTHNEocjFCFnoxKuPTAA7-uoD6MOhE6yiOUcNLybMYdb8Ef5J4cYPBvMr2eWY9k6oiHxrl8_iXqwd-p3n-Iw5h_HmIKZCqVgmg=s320" width="320" /></a></div>As you can see, this is yet another recipe on a bridge tally. I have written the recipe to reflect exactly what is on the tally. The use of "because because" cracks me up. Even teachers make mistakes and misspell words, like cooky! Bubba didn't have much to say about these - I sent him a couple dozen on a baseball road trip and he didn't have much to say. I think he gave them all away.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhE3XQNQ4fTH6a4dzl1JjpfFeidVVF6J9g1j3KM2lCpp1McKsO8eSPD3s_evAMfWY2nMjY2yRs3au9mGSGa8oFhbvZLLzTCj0TNZbh8iC2tg9fstYKw4WkFxvrCEGnyic2ECnF1igtnB_aow-ogcqF0YJCJMA2AGXvqwWbgUy09EZ6i1tkhJYtd3oYBiw=s3984" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhE3XQNQ4fTH6a4dzl1JjpfFeidVVF6J9g1j3KM2lCpp1McKsO8eSPD3s_evAMfWY2nMjY2yRs3au9mGSGa8oFhbvZLLzTCj0TNZbh8iC2tg9fstYKw4WkFxvrCEGnyic2ECnF1igtnB_aow-ogcqF0YJCJMA2AGXvqwWbgUy09EZ6i1tkhJYtd3oYBiw=s320" width="320" /></a></div><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-59058271758549016862022-03-11T09:00:00.001-06:002022-03-11T09:00:00.193-06:00Tuna Broccoli Casserole<p><span style="font-family: arial; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTiQHx7UtnlcENNIiTwnVLyCH0fQ6qsXTk0j_CRDvwhRD95SdX7Pf6vhm0qPcZ9bjDO3pnV1S25WIvRNTaSrG2fqoOFMD1mkLxFfll-szOK3zYuWRLvaMTIblkoTYXLeM3uQPxActSNwMNLn7p0APfHn9hulOcLtu52yonhX1BbYEzdXA3cv5viaIajw=s3984" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTiQHx7UtnlcENNIiTwnVLyCH0fQ6qsXTk0j_CRDvwhRD95SdX7Pf6vhm0qPcZ9bjDO3pnV1S25WIvRNTaSrG2fqoOFMD1mkLxFfll-szOK3zYuWRLvaMTIblkoTYXLeM3uQPxActSNwMNLn7p0APfHn9hulOcLtu52yonhX1BbYEzdXA3cv5viaIajw=s320" width="320" /></a></span></div><span style="font-family: arial; font-size: medium;">Yet another casserole. This one is taken from a newspaper clipping. I had a feeling it was relatively "old" based on the yellowed appearance. As I do with many of these recipes that have been cut (or torn - see the edges on this one) from a paper or magazine, I look at what is on the back, or still attached to the recipe for some hints about when it was cut out. In looking at this recipe, I did some detective work to get an idea of how old this must be. Admittedly, I am guessing a bit, but this recipe is from a paper that was published somewhere between 1940 and 1955. I narrowed it down, based on what I could pick up from an article on the backside of the recipe. Interestingly enough, at issue in this article was whether it was appropriate for a telephone to be mounted on the press table in the Nebraska Legislature. It was determined that the placement of the phone was with the consent of the lieutenant governor and was paid for by a newspaper, not with legislative funds. Sen. Williams, of Kearney made a motion that the telephone be removed, but withdrew it. In hunting down Sen. Williams, I determined that this recipe must have been published in the 40's or 50's, matching up with his term.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgt9uTqpXAai6dw3A6nNxCbYblMMFV7TLrdR2anLaSjHvO2wEygmzy5dY36NjBkM0o9TAOhh5DIun477XuUeFiip2dICVOyoHWfR4weZ08E35w7TYGThW47100Qiwwn3PA0b0t5vBT1pkrqpdFbsjdwgTb5yiRbGfpyjJbi2LjfqZtv1_1cUO1lqiooLg=s3984" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgt9uTqpXAai6dw3A6nNxCbYblMMFV7TLrdR2anLaSjHvO2wEygmzy5dY36NjBkM0o9TAOhh5DIun477XuUeFiip2dICVOyoHWfR4weZ08E35w7TYGThW47100Qiwwn3PA0b0t5vBT1pkrqpdFbsjdwgTb5yiRbGfpyjJbi2LjfqZtv1_1cUO1lqiooLg=s320" width="320" /></a></div>So, about the casserole...it kind of reminds me of my mom. Whenever my dad was out of town, there were some foods she would make for us that she would never make if my dad was home. One of those was "Creamed Tuna on Toast". This is kind of like that...only different. Haha...the broccoli and the parmesan cheese weren't part of my mom's recipe (which by the way - there is no recipe for her tuna on toast). I made this while Bubba was out of town (just following in my mom's foot steps.) He would have probably had some cafeteria comments for this one too. Actually, this wasn't bad. I don't buy tuna in oil, so I had to make the cream sauce with butter. It tasted "fine". That's about the best I can offer on this one. If I make it again, I would add some flavor, maybe some onion or some mushrooms - just a little something. When looking at the newspaper clipping, you'll see a fully recommended menu. This one probably hits the majority of the key food groups.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXPRUFRoktPsKez7fBxyEPI37KUW-hmTrDVKOq28mCHEJ55W1vitNsYjuEOOj1M2utMzWZ_ey9h5InFrfekLltD93899JClwxcHtDRsKB16HVmx1_6mTWfn0GN826q3S4lkVCDRXBdrjtbkCIkXnf-uqawxQEdCo40k_eIb7WHl0hHkqpb_RTmG1rB3w=s3984" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXPRUFRoktPsKez7fBxyEPI37KUW-hmTrDVKOq28mCHEJ55W1vitNsYjuEOOj1M2utMzWZ_ey9h5InFrfekLltD93899JClwxcHtDRsKB16HVmx1_6mTWfn0GN826q3S4lkVCDRXBdrjtbkCIkXnf-uqawxQEdCo40k_eIb7WHl0hHkqpb_RTmG1rB3w=s320" width="320" /></a></div><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-63744992788250113652022-03-04T11:00:00.001-06:002022-03-04T11:00:00.164-06:00Strawberry Jello Cake - or a "Make Believe Hawaiian Guava Cake"<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEid4QmEErj4qxENwX5hw9tj7V_kezTOlIvCVBOt4Z4yxeccMrcpE8Y1D-2NS4pRh4-J5b2Mmrgmcr48aUJYlxvJlpCfMG70RA89xmuvL_ENHGT3Sfz1a7KbWjgHdPxtUq2Nrm2aDYmMtWWaAgDWbPsCcWim_RA0jjBUo3DRmmJZlcvXx2w6PTH46N4o7g=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEid4QmEErj4qxENwX5hw9tj7V_kezTOlIvCVBOt4Z4yxeccMrcpE8Y1D-2NS4pRh4-J5b2Mmrgmcr48aUJYlxvJlpCfMG70RA89xmuvL_ENHGT3Sfz1a7KbWjgHdPxtUq2Nrm2aDYmMtWWaAgDWbPsCcWim_RA0jjBUo3DRmmJZlcvXx2w6PTH46N4o7g=s320" width="320" /></a></div><br /> <span style="font-family: arial; font-size: medium;">I can see why my Grandma had this recipe - it's a definite yummy, better in warm weather cake that is bright and flavorful. What she didn't know about this cake is that according to Bubba, it reminds him of a Hawaiian favorite - Guava Cake. See, my Grandma dreamed of going to Hawi'ia (yes, she pronounced it kind of funny). If I have any regrets in life (and I do have a few), one of them is that we never were able to help her make that trip of a lifetime. When I go through pictures, I've seen a few of her dressed up as if she was going to a luau with the biggest smile and bright red lips you've ever seen. She would have been pleased with herself to know she was making a Hawaii-like kind of recipe. Bubba ate about 3 pieces (oh dear), before he finally gave me a top rating, thumbs up - you name it, all he could mumble between mouthfuls was "it's good!". I would make this again! I might even try to Guava-ize it. At a minimum, I would gussy it up a bit with a cool-whip topping versus the pudding/dreamwhip topping and put some fresh sliced strawberries on top! </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgI_rYSICr4f1REqbJLqF3Vg6Dn_iV7m8-SdT4QgbTShRjyKg47LtQOGe_plUe1jx1ap1d8NoHO4uYOCwzbCMpuUTvYkd_0wSsUg2TP099AHz4opx-pHmvSflNEpF-A7A5A3wCydgyl6x_IMu9U9DaQbsaGfjRC37iNRe7kogH7P_sb5-UZyY9km2j_8g=s3984" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgI_rYSICr4f1REqbJLqF3Vg6Dn_iV7m8-SdT4QgbTShRjyKg47LtQOGe_plUe1jx1ap1d8NoHO4uYOCwzbCMpuUTvYkd_0wSsUg2TP099AHz4opx-pHmvSflNEpF-A7A5A3wCydgyl6x_IMu9U9DaQbsaGfjRC37iNRe7kogH7P_sb5-UZyY9km2j_8g=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;"><p>So, I just had to take a picture of the boxes. This recipe involves lots of boxes, but they are so colorful. I bet these didn't look this bright when my Grandma made this desert. Marketing has come along way! </p><p>The recipe card for this one is easy to read and I am pretty sure this is someone else's handwriting.</p></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgj60-g9NWmgQai5GaGiBxVQorIi-uY6kJelNl5fd32pCxOKJyXhruNm9yrmnELbj-229yRvenflspD_SGr6CzRO1k8Gya0HgwUz0phTGiVWic673jPOjJreOtUIf5QiPAxOpXuo61I1zSOSFYh2Na5W7yvy59cCeGc-HXBsaI_YgIEa_nmYn_URBqGcA=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgj60-g9NWmgQai5GaGiBxVQorIi-uY6kJelNl5fd32pCxOKJyXhruNm9yrmnELbj-229yRvenflspD_SGr6CzRO1k8Gya0HgwUz0phTGiVWic673jPOjJreOtUIf5QiPAxOpXuo61I1zSOSFYh2Na5W7yvy59cCeGc-HXBsaI_YgIEa_nmYn_URBqGcA=s320" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisQTQ-CT74mvD-CKSMlNV6vpFSAaqeKSIqyJrNRfP4RDLd5QF3bKAOz6DLusNyV4XfU8uq2T2tYy7s3tqDgAeIfbWZeZnGS-K_LmUdDHTIBceJG-osrzhITqFXRHgXd_TS85MsxCkxH-EV6Mcg2EuHm5g8wMRsSTJ2N3kBu9S9r31WV1cToIS09oySYQ=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEisQTQ-CT74mvD-CKSMlNV6vpFSAaqeKSIqyJrNRfP4RDLd5QF3bKAOz6DLusNyV4XfU8uq2T2tYy7s3tqDgAeIfbWZeZnGS-K_LmUdDHTIBceJG-osrzhITqFXRHgXd_TS85MsxCkxH-EV6Mcg2EuHm5g8wMRsSTJ2N3kBu9S9r31WV1cToIS09oySYQ=s320" width="320" /></a></div><br /></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><span style="font-family: arial; font-size: medium;"><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com1tag:blogger.com,1999:blog-155699598433137790.post-48545641076946349442022-02-25T07:00:00.004-06:002022-02-25T14:57:46.580-06:00Sloppy Joe's<div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVYzvUxzjtxwSAG0gYo3cPDz5BYfzzdzSzLIzYWbOSRTrAzb698q41F2HWA1KWt9l_B4s6Tq_xtgp_f5LV19H0CQXoHlzddKPbGPuw4eQoymoGzz11dkN9r2zjWT3UEIFhDTeijZeBurXh6WTHO2K18A_XYw09ppLtKHiKAUhifTPV-uRScZKsrOkbdA=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVYzvUxzjtxwSAG0gYo3cPDz5BYfzzdzSzLIzYWbOSRTrAzb698q41F2HWA1KWt9l_B4s6Tq_xtgp_f5LV19H0CQXoHlzddKPbGPuw4eQoymoGzz11dkN9r2zjWT3UEIFhDTeijZeBurXh6WTHO2K18A_XYw09ppLtKHiKAUhifTPV-uRScZKsrOkbdA=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;">Seems fitting to find a recipe for Sloppy Joe's in a teacher's recipe box. Both of my Grandma's were teachers, and so I am assuming they ate a bunch of cafeteria Sloppy Joe's over the many years they taught. We all did - at least those of us who went to school in rural America in the 60's and 70's. Slap (or slop) some of that tomatoey, beefy mixture on a bun, add some green beans, a carton of milk and maybe a bag of chips and you had the Wednesday lunch special.</span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiARoeblfU1p9MbMEfv4Q6DZN9p6gN4FBrfy-MWb96IgvRbwhy6-hnWDyDIrWBr_ovMFVQIchdDxrMPLmyi4WrN2y9wfMC7rVlS_GDntN5ZGfBb6uInm8hxj8Bp05uRXfrqlfxp8p7vc4UwzmZBK6u1YijPBlkwQZdgdHxePGgdKX4qTDzBBPNHre6xAw=s3984" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiARoeblfU1p9MbMEfv4Q6DZN9p6gN4FBrfy-MWb96IgvRbwhy6-hnWDyDIrWBr_ovMFVQIchdDxrMPLmyi4WrN2y9wfMC7rVlS_GDntN5ZGfBb6uInm8hxj8Bp05uRXfrqlfxp8p7vc4UwzmZBK6u1YijPBlkwQZdgdHxePGgdKX4qTDzBBPNHre6xAw=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;">This is the simplest recipe I have found in the boxes so far. Easy to read, simple directions and a young life of consuming these made it a near no brainer. I didn't use the tapioca to thicken this batch of Sloppy Joes (not something I keep hanging around the kitchen) but I did use just a little bit of corn starch. Probably didn't need to even bother with that.</span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: medium;">Bubba wasn't around for a taste test, but he'll get his chance. I taste tested this by myself, decided they are <u>exactly</u> a cafeteria knock off. Pretty bland, perfect for youngsters who don't like spicy foods and good cover for a bun. Plain and simple! Just so Bubba didn't miss out, I froze some for him and will "treat" him to these someday soon.</span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-size: medium;">If and when I take another shot at Sloppy Joe's, I think I'll play around and come up with a grown-up version 😀<br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><br /></div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-82284176610419634602022-02-18T11:55:00.003-06:002022-02-18T11:59:35.264-06:00All Bran Muffins<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9qAxlxo-o6OBK0KOR7V6DtaGyUsFsdDZc0HqzbJ5-haEI0C9fko-3qRyJzX5fjkTIvE2n5a5UOBPx2u8yXvd4myHYz-uSNzKhTyxK1lxnr9m9lsYL4PTs5KQq9yKy-4jJohlZ0kjxFDdYF1ELkktJPacs_Y1_kS6G90l04BhxUigmjFj3oVzZqymP5Q=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9qAxlxo-o6OBK0KOR7V6DtaGyUsFsdDZc0HqzbJ5-haEI0C9fko-3qRyJzX5fjkTIvE2n5a5UOBPx2u8yXvd4myHYz-uSNzKhTyxK1lxnr9m9lsYL4PTs5KQq9yKy-4jJohlZ0kjxFDdYF1ELkktJPacs_Y1_kS6G90l04BhxUigmjFj3oVzZqymP5Q=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;">These All Bran Muffins were a pleasant surprise. It could be because I made them with butter, rather than shortening (Crisco) or it could be that I used an Oatmeal Bran cereal. This cereal is much finer than oat meal and is kind of like a heavy, fiber rich flour. This recipe indicates that you can save the batter, something I didn't do. I baked the entire batch and elected to freeze some of the baked muffins. These were so yummy consumed warm, but were just as good, when cool. By about the 3rd day, Bubba said something like "these Bran muffins are Better with Butter!". Well, butter is kind of like bacon, what isn't better with butter. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjXwsj_scgmqE0WhHecnThusYV-uimhG8EU3G1YxzAwB-6cgsbDBirGPv9OKazFq9ryyO6xYmCr6fCZAFpoXkDTIExplAvWPbLz0ChbMv6yG4kRXrEX53XnqRbNLw-50YpHFZkeKL6QPqCiExbLSU9LrycPBBN0LaDrusjWZX7AiyA69GYwzHcT856_lQ=s3984" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjXwsj_scgmqE0WhHecnThusYV-uimhG8EU3G1YxzAwB-6cgsbDBirGPv9OKazFq9ryyO6xYmCr6fCZAFpoXkDTIExplAvWPbLz0ChbMv6yG4kRXrEX53XnqRbNLw-50YpHFZkeKL6QPqCiExbLSU9LrycPBBN0LaDrusjWZX7AiyA69GYwzHcT856_lQ=s320" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8MjggrMR1iZMIX8R42VjDR1llJdBb4g8u72d-dhzu_dDuUuDKsnnA3JdaSBAQz1nlXsEwRSAFR2A0UPuY0HbXQiSOWVPaq_wbZr8w869RMLHIOlpFUYMmSXlnzV1w0_e23B9SVh7Dg_FzpWvqjhYy1QkYWWXruubN6oXjcwR5eU7pYrAZ0iepgm63Rw=s3984" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8MjggrMR1iZMIX8R42VjDR1llJdBb4g8u72d-dhzu_dDuUuDKsnnA3JdaSBAQz1nlXsEwRSAFR2A0UPuY0HbXQiSOWVPaq_wbZr8w869RMLHIOlpFUYMmSXlnzV1w0_e23B9SVh7Dg_FzpWvqjhYy1QkYWWXruubN6oXjcwR5eU7pYrAZ0iepgm63Rw=s320" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: arial; font-size: medium;">I decided to just let the reader read from my Grandma's recipe card. This one is not that hard to read and it actually includes some directions. Reading a handwritten recipe card is something too many never do any more. I hope you enjoy it.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhM138H_VzVHzQcC53QtgDQ_Zh01hJNm1x_-hrHJYxsiQ7ALXB-EsMRRclFkp0ROvF-6UXgqI4tuMrHWDVUKN0aAoEV9ho-04cUmzL04PZDL71rxBJBC9mU6GkFeQF4e5mrs_19B5an0XBV4PKVtkKxBts0YAPh0TeY93FjmeQ2uzFglWTHlFPKIM5SIA=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhM138H_VzVHzQcC53QtgDQ_Zh01hJNm1x_-hrHJYxsiQ7ALXB-EsMRRclFkp0ROvF-6UXgqI4tuMrHWDVUKN0aAoEV9ho-04cUmzL04PZDL71rxBJBC9mU6GkFeQF4e5mrs_19B5an0XBV4PKVtkKxBts0YAPh0TeY93FjmeQ2uzFglWTHlFPKIM5SIA=s320" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><br /><span style="font-family: arial; font-size: medium;"><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com2tag:blogger.com,1999:blog-155699598433137790.post-83742218207032675202022-02-11T08:00:00.014-06:002022-02-11T10:00:00.637-06:00Chocolate Dessert (Good)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGAI7tr4mR5GbdsZmermEzbSU4NNFl46Su4xxcYl97IVo2Btjx0_prH5x5MpWJNF15GPXlwc3LIzocqerHW8pdNtHFBKfXpb5RrkJ-666K6BnFZeLNEp0RXy8voxaXNyqy3Du4Zz7OkxybWtUCjqi9qMtiG9HrUVJwaeSY0U7Q2LMBZymznXGqqewQIQ=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGAI7tr4mR5GbdsZmermEzbSU4NNFl46Su4xxcYl97IVo2Btjx0_prH5x5MpWJNF15GPXlwc3LIzocqerHW8pdNtHFBKfXpb5RrkJ-666K6BnFZeLNEp0RXy8voxaXNyqy3Du4Zz7OkxybWtUCjqi9qMtiG9HrUVJwaeSY0U7Q2LMBZymznXGqqewQIQ=s320" width="320" /></a></div><p></p><span style="font-family: arial; font-size: medium;">Yet another chocolate dessert in my Grandma's recipe boxes. Oh, and there are a bunch more. I can't decide if this is a good thing or a bad thing. We do have to taste every one of these!! Bubba seems to be just fine. It's me I am worried about. </span><p></p><p><span style="font-family: arial; font-size: medium;">So this chocolate gem is more like a large lava cake. It cooks up crunchy on top, with a molten, gooey middle layer. The reason why I don't have a picture that shows it is I took the dog for a walk and I let the dessert "over cool". The recipe says "Good" up in the right hand corner. I have to believe that she actually made this one and noted it's goodness!</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><p></p><p><span style="font-family: arial; font-size: medium;">I have never "poured a cup of cold water" over a batch of brownies or a cake, but that's what you do with this dessert. And, once again, no given temperature. We are seriously spoiled these days!</span></p><div style="text-align: left;"><span style="color: #6fa8dc; font-family: arial; font-size: medium;"><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjx8z3fTJNWRCD246m3qMaQaBc-StW1pLLIM0Cgb9CKLdEPYF43vGrHM1o4dpURQ3lfTPzBWre3w7YqhVOqf713pqz4tgihyex_7wyClSqHIM2yqpzZEAKZzlceMcDuHIueSeV5UUBTX2u1ID3huCsTrAjhfFJXCDjwHUrX065_euFeDhT4CbREkogYSw=s3984" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjx8z3fTJNWRCD246m3qMaQaBc-StW1pLLIM0Cgb9CKLdEPYF43vGrHM1o4dpURQ3lfTPzBWre3w7YqhVOqf713pqz4tgihyex_7wyClSqHIM2yqpzZEAKZzlceMcDuHIueSeV5UUBTX2u1ID3huCsTrAjhfFJXCDjwHUrX065_euFeDhT4CbREkogYSw=s320" width="320" /></a></div><br />Chocolate Dessert</u></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(111, 168, 220);">Sift together 1C sifted flour, 1/4 tsp salt, 3/4 C sugar, 2 tsp baking powder, 1 1/2 tbs cocoa.</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(111, 168, 220);">Add 1/2 C milk, 2 tbsp melted butter, 1 tsp vanilla, 1/2C nuts</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(111, 168, 220);">Pour out in a deep 9 in square cake pan. <u>Greased </u>and <u>floured.</u></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(111, 168, 220);">Mix together 1/2 C white sugar, 1/2 C brown sugar and 3 tbsp cocoa and cover batter with mixture. Then pour 1 cup cold water over all.</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(111, 168, 220);">Bake 1 hour in medium over (I used 350°). Let stand in pan till moderately warm before turning out. Grease and flour pan.</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaKRrLYOZ74OZIHhjpaP4pgXE8pd4HSycaeWw1xBKIZh7tse5PGpObQ5ipmrVt9YW3qF7LypOsuyxX7CrQQ6WE9yUfFgk7Spfe20xpo3GYo4FMke9C5R4X9Bm8kaKPT0QV9yfXXRvm8f0MrfGmgFDJ604dUYzfT1ikW033fDgTYHN9A8wlroibIqwomQ=s3984" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaKRrLYOZ74OZIHhjpaP4pgXE8pd4HSycaeWw1xBKIZh7tse5PGpObQ5ipmrVt9YW3qF7LypOsuyxX7CrQQ6WE9yUfFgk7Spfe20xpo3GYo4FMke9C5R4X9Bm8kaKPT0QV9yfXXRvm8f0MrfGmgFDJ604dUYzfT1ikW033fDgTYHN9A8wlroibIqwomQ=s320" width="320" /></a></div><br /><span style="caret-color: rgb(111, 168, 220);"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(111, 168, 220);">Here is where I think the recipe should have said more. I believe this is meant to be served warm, scooped out on a plate with a spoon. I will make this one again, serving it warm and I will give Bubba a scoop or two of ice cream with this. He heated it up in the microwave and gave it a thumbs up.</span></span></div><div style="text-align: left;"><span style="color: #6fa8dc; font-family: arial; font-size: medium;"><u><br /></u></span></div><p><span style="font-family: arial; font-size: medium;"><br /></span></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-56995825307123744552022-02-04T10:30:00.001-06:002022-02-04T10:30:00.195-06:00Jiffy Potato Casserole/Scalloped Potatoes/Funeral Potatoes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaW63A91OPUyuvplbaguyVB9A37aNuAvYU2mgS4dBUGwtJMoW_i9LTyz_5KcHnmPkYP7TneAv18iUtCucDz3yITtEQqWrnV3iRMPVFa7bYZtUULV5M2TB7SQEONJTclRahVhPoptuhaQ5vgFItkTw4ejQsRjKAw74-bLQw478rUmYRz2DIuzV8WaMKvw=s3984" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaW63A91OPUyuvplbaguyVB9A37aNuAvYU2mgS4dBUGwtJMoW_i9LTyz_5KcHnmPkYP7TneAv18iUtCucDz3yITtEQqWrnV3iRMPVFa7bYZtUULV5M2TB7SQEONJTclRahVhPoptuhaQ5vgFItkTw4ejQsRjKAw74-bLQw478rUmYRz2DIuzV8WaMKvw=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;">I have come to the conclusion that hamburger and potatoes make up a good portion of the recipe boxes - 2nd only to a gazillion desserts. Today's recipe is another good one that is found often on the internet. I guess you could say it has stood the test of time. I actually found at least 3 similar versions of about the same thing in the recipe boxes I looked through recently. It's easy, comforting and delicious. I didn't actually find a recipe titled "Funeral Potatoes" but I know for a fact that many of you reading this will understand the reason I added this. These warm and comforting potatoes have been delivered to many a home in my neck of the woods when a family is mourning the loss of a loved one. While I don't know this as fact, I feel I can safely assume both of my Grandma's delivered this dish to a family or church before or after a funeral. When I told Bubba the history of funeral potatoes, he was ready and willing to go to a lot of funerals. After a good laugh about his new found willingness to attend more funerals, I decided that this must have been his way of saying he really liked them! (That was easy, as I seriously doubt he really wants to go to more funerals.)</span><p></p><p><span style="font-family: arial; font-size: medium;">Here are the versions found in the recipe boxes. Of course, one is on a bridge tally!!! The basics are the same in all three, hash browns, couple of cans of soups, milk, sour cream, onion salt ( I used minced onion), cheese and maybe a crunchy topping. One version called for cornflakes, which I didn't have. Another called for some melted butter - I added that - who skips butter???</span></p><p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhY8MS8Q9JbUznW2tJ3AzTl-xpM5Z_yO8EgzUejFQVn6KjZefytPCJCseiAPP1bdGp3qP1nSJiqjIXS81IKUDGMGORH7eFW15wnJ_5vIUm9AvLiWv6ihXIreGM-EfZXEzmvPUlecrCo-NQBqPA_lfJTk7HPquDy993TNK0DFlZTD-tlF3Xu3iPQRd4XHg=s3984" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3984" data-original-width="2656" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhY8MS8Q9JbUznW2tJ3AzTl-xpM5Z_yO8EgzUejFQVn6KjZefytPCJCseiAPP1bdGp3qP1nSJiqjIXS81IKUDGMGORH7eFW15wnJ_5vIUm9AvLiWv6ihXIreGM-EfZXEzmvPUlecrCo-NQBqPA_lfJTk7HPquDy993TNK0DFlZTD-tlF3Xu3iPQRd4XHg=s320" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial; font-size: x-small;">Jiffy Potato Casserole</span></td></tr></tbody></table><span style="font-family: arial;"></span></p><div style="color: #3d85c6; text-align: center;"><span style="font-family: arial;"><u>Jiffy Potato Casserole</u></span></div><div style="color: #3d85c6; text-align: center;"><span style="font-family: arial;"><u><br /></u></span></div><div style="text-align: left;"><span style="font-family: arial;">1 can (10 3/4 oz) cream of potato soup</span></div><div style="text-align: left;"><span style="font-family: arial;">1 can (10 3/4 oz) cream of celery soup</span></div><div style="text-align: left;"><span style="font-family: arial;">1 cup milk</span></div><div style="text-align: left;"><span style="font-family: arial;">1 carton (8 oz) dairy sour cream</span></div><div style="text-align: left;"><span style="font-family: arial;">1 package (2 lbs) frozen hash brown potatoes - thawed</span></div><div style="text-align: left;"><span style="font-family: arial;">Salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: arial;">Grated cheddar cheese (optional)</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Combine soups, milk and sour cream. Mix until smooth.</span></div><div style="text-align: left;"><span style="font-family: arial;">Add potatoes, salt & pepper.</span></div><div style="text-align: left;"><span style="font-family: arial;">Mix lightly but throughly, put mixture in pan, 9x13 inches.</span></div><div style="text-align: left;"><span style="font-family: arial;">Bake covered in 350° preheated oven about 1 1/2 hours. Sprinkle top with cheese if desired during last 30 minutes baking time. Twelve Servings.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjk6Gynr3Xcv_8FmLfLnKwAp9M_oBGy8enW_89mw8Z-fOizSdZmQLH83Ffak1n7BfR1Jss0O7pC5u0IbQAuA5yFNQZ-esLVi0L5-YPL-LnPuNUDb0KrGbMMxc1aMwVbVjV7as7y6P6ApUQX44boYNkgqMQF-Q5vaIYHLH4wx8qOOubFGlTkSh3mQX56Vg=s3984" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3984" data-original-width="2656" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjk6Gynr3Xcv_8FmLfLnKwAp9M_oBGy8enW_89mw8Z-fOizSdZmQLH83Ffak1n7BfR1Jss0O7pC5u0IbQAuA5yFNQZ-esLVi0L5-YPL-LnPuNUDb0KrGbMMxc1aMwVbVjV7as7y6P6ApUQX44boYNkgqMQF-Q5vaIYHLH4wx8qOOubFGlTkSh3mQX56Vg=w213-h320" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial; font-size: x-small;">Scalloped Potatoes</span></td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3TyXWPMsVkrPi1sSFcCIDWe7ttIaklE2N64TjOz-EYOX0r_vni-B1L7SQ6hLq9CTErU_MB-OtfXT5M5L3RQ1DFz6jRtmbEiMIiveDgAcxl90KB7bX4UR07fv7sVTFL7xIl9tZvJwQ1vAKRFG8Ygg9HkvdHlHzpG3WBY0WCJmkUOLkYqJuu-Z6eGDVPQ=s3984" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3984" data-original-width="2656" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3TyXWPMsVkrPi1sSFcCIDWe7ttIaklE2N64TjOz-EYOX0r_vni-B1L7SQ6hLq9CTErU_MB-OtfXT5M5L3RQ1DFz6jRtmbEiMIiveDgAcxl90KB7bX4UR07fv7sVTFL7xIl9tZvJwQ1vAKRFG8Ygg9HkvdHlHzpG3WBY0WCJmkUOLkYqJuu-Z6eGDVPQ=s320" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial; font-size: x-small;">Calling these Funeral Potatoes</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWjQyco7uC7peUaLdzD41vXNwIMy3NCTB_rZ5aaLhWKnRJD9wlsRQ7ZNgAtVHDJ5IlPkeXfuj2Q_0CpFswVycguqMiASkzCNMxFYfytPq89_SITdrdyOioxyYBQWrdr666sAed2oNc7vkZNReL0WwHxnFrX6IM-oBA7bKBm82foCaMpUh0t3bzhGKYgw=s3984" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWjQyco7uC7peUaLdzD41vXNwIMy3NCTB_rZ5aaLhWKnRJD9wlsRQ7ZNgAtVHDJ5IlPkeXfuj2Q_0CpFswVycguqMiASkzCNMxFYfytPq89_SITdrdyOioxyYBQWrdr666sAed2oNc7vkZNReL0WwHxnFrX6IM-oBA7bKBm82foCaMpUh0t3bzhGKYgw=s320" width="320" /></a></div><br />SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-41298628393720437262022-01-28T07:00:00.001-06:002022-01-28T07:00:00.181-06:00Hollywood Hash<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgzedYH1RvPQRUGJj8w1itloNYiB-rpZ3y_wSa7t4uMUlIWrpPA1BzfbH5nhf2_o7YwfT_JDKEOlUZJh8KdzsiQ95dM_LH42MQr6Pdh1HGKFcnf6ZwLKCN6yo1L9he4hJc9zjmnUJRn10AgkAXHJiCrSstpbA4m2nav9p-w_KKXmZ-wkNKyUUz5fWcROw=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzedYH1RvPQRUGJj8w1itloNYiB-rpZ3y_wSa7t4uMUlIWrpPA1BzfbH5nhf2_o7YwfT_JDKEOlUZJh8KdzsiQ95dM_LH42MQr6Pdh1HGKFcnf6ZwLKCN6yo1L9he4hJc9zjmnUJRn10AgkAXHJiCrSstpbA4m2nav9p-w_KKXmZ-wkNKyUUz5fWcROw=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;">Hollywood Hash - now that's kind of a flashy name, and this recipe (on the back of bridge tally) came straight from the pink recipe box. My Grandma was always kind of enamored with the stars, the kind from Hollywood. I'm pretty sure, all those first graders that passed through her classroom, would never have guessed how much she enjoyed reading "The National Enquirer" - her source for all things Hollywood gossip. Let me just say, there is nothing Hollywood about this recipe. In fact, Bubba used words like "hamburger helper" and "school cafeteria" to define this 60's/70's casserole. The whole time he chowed down on this meal, he reminisced of his own school days, and of eating stuff like this off a plastic tray...many reading this probably have a similar memory.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmWFx3I1r5VQnsDZhuPu_bI0g6BhXrPWWmCYfSalFDa4xSUpp0nkoLgsBWRBeKnLCja7yC4TMdZBvt8nClFPzukFtrhZTFxyibWXrA20cNaPd38qH3Z7UuhB8oTdfi0MPDOXA-9Mi44n0W3RbOxGTxzHakvuJaC-UPKthX8rgq19pH9DCkWGJ_2xaOTw=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><u style="color: #3d85c6; font-family: arial; text-align: left;">Hollywood Hash</u></a></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">1 1/2 lb round steak ground</span></div><div><span style="font-family: arial;">1 can mushrooms</span></div><div><span style="font-family: arial;">1 can tomato soup</span></div><div><span style="font-family: arial;">1 can peas</span></div><div><span style="font-family: arial;">1 small pkg noodles</span></div><div><span style="font-family: arial;">Brown round stk in butter</span></div><div><span style="font-family: arial;">Cook noodles & drain</span></div><div><span style="font-family: arial;">Place all in a baking dish & bake 1 1/2 hrs</span></div><div><span style="font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi050rUxrmyl9BiY7CPtbe9lXVWBtNFH1xOHrbaK3UG6CQxi-DMuqRvSTxkrKvQLTnvYDUuHfgmGG8ek_y5vemEPkcIuXQ8RU6tIAVZ22lBjqJXACVEhiDRSzMs-dE3nKPn83mQaAtTW5p9oQfR_LzJ1aate6BYyANvz3K6lHoXKmY_Vt0xmJGyfhJRnA=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEi050rUxrmyl9BiY7CPtbe9lXVWBtNFH1xOHrbaK3UG6CQxi-DMuqRvSTxkrKvQLTnvYDUuHfgmGG8ek_y5vemEPkcIuXQ8RU6tIAVZ22lBjqJXACVEhiDRSzMs-dE3nKPn83mQaAtTW5p9oQfR_LzJ1aate6BYyANvz3K6lHoXKmY_Vt0xmJGyfhJRnA=s320" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">This is a pretty simple recipe and honestly it tastes "simple". I used angus ground beef, drained the peas and mushrooms and seasoned with salt & pepper and added a little water. That's it. If I make this again, and I doubt I will (Bubba will be ok with that decision), I wouldn't drain the peas and I wouldn't add water. If you search the internet, you can actually find versions of this recipe and they all seem to "spice" this up with ingredients like onion, green pepper, etc (more goulash type things) and they don't have the peas. I am guessing that this is a budget meal that goes along way. </span></div><div><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjNk7KqqMdPPjl8LhA4HSnuv0Zb_N9CYYI0niNCqi0-20ogmyqtlQYm5A1-mvNDBKCJBIe3ca9ibm-zOTnUFVAr5Jk6WhHfT5hbnNOHgevdmFiFYGSRtunPKAOkJktQ6tjuEJaUNhHeTGbg3sYgeYrtSBJvfavBVWU-E3fNGjMGvC25fx1b08Z8Hxr4A=s3984" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjNk7KqqMdPPjl8LhA4HSnuv0Zb_N9CYYI0niNCqi0-20ogmyqtlQYm5A1-mvNDBKCJBIe3ca9ibm-zOTnUFVAr5Jk6WhHfT5hbnNOHgevdmFiFYGSRtunPKAOkJktQ6tjuEJaUNhHeTGbg3sYgeYrtSBJvfavBVWU-E3fNGjMGvC25fx1b08Z8Hxr4A=s320" width="320" /></a></div><br /> </span></div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-13876399278590478912022-01-21T07:30:00.001-06:002022-01-21T07:40:55.092-06:00Chocolate Brownies (circa 1939)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwBm0AVBMkXql5tUCXWuj-mtbVvIjxMgDnYadLhQ_8f-vIr9MM3EK38tGSrBk-fNhLAc7NzGhzb6kUkag7jR2tba9UOD0WHgBICbH0x3KgOkkEduS6QYOZic0vtyc9R7ZIztNHCbIojEEL58oFOs3fR_bI_qeQ45yOnNfSy5vm1G-J_uZ0Yf_141UPEA=s3984" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwBm0AVBMkXql5tUCXWuj-mtbVvIjxMgDnYadLhQ_8f-vIr9MM3EK38tGSrBk-fNhLAc7NzGhzb6kUkag7jR2tba9UOD0WHgBICbH0x3KgOkkEduS6QYOZic0vtyc9R7ZIztNHCbIojEEL58oFOs3fR_bI_qeQ45yOnNfSy5vm1G-J_uZ0Yf_141UPEA=s320" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">Yep, this recipe is dated Oct 3, 1939. The backside references another "baker" from the old home town and it has this date on it. I don't often find dates on the hand written recipes so I found it unique about this one. I must admit - this was another good one, and could even become a favorite when making brownies. Bubba says these are too good for a truck stop (I guess that's high praise!). The recipe calls for Chocolate <strike>Iciing</strike> Icing. I guess the pencil didn't have an eraser and the teacher had to make sure it was spelled correctly, although, I don't believe this recipe is in her hand writing. I didn't frost this pan of brownies per the recipe, they were so good they didn't need it. Bubba got so involved in the process with this recipe, he even chipped in a picture.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEZfBAvXlDr1ZXoQWaWsP7X5_9ZYAO_nlsqYr8JWg7mYjUs5pU-067MM_DOnuIEeYmKmGKTzfpBfyhWIaawTTJG-lzHt0GWInHhIL_T6kLEbkj4PHU-roIUDSzgqXiG-oRwWy55l1C6MEcFw9BIleIAcTWnec08Qc9TkKfUNWYgExOTNYaQIJhvXhaRw=s2908" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2908" data-original-width="2181" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEZfBAvXlDr1ZXoQWaWsP7X5_9ZYAO_nlsqYr8JWg7mYjUs5pU-067MM_DOnuIEeYmKmGKTzfpBfyhWIaawTTJG-lzHt0GWInHhIL_T6kLEbkj4PHU-roIUDSzgqXiG-oRwWy55l1C6MEcFw9BIleIAcTWnec08Qc9TkKfUNWYgExOTNYaQIJhvXhaRw=s320" width="240" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">(Seriously, I think it was an excuse to add some ice cream and chow down a brownie). Here is the recipe typed out, as the blue paper/pencil written recipe is pretty hard to read.</div></span><p></p><div style="text-align: left;"><span style="color: #6fa8dc; font-family: arial;"><u>Chocolate Brownies</u></span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 Cup melted Butter</span></div><div style="text-align: left;"><span style="font-family: arial;">1 Cup Sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">6 T.B.S. Cocoa</span></div><div style="text-align: left;"><span style="font-family: arial;">2 eggs</span></div><div style="text-align: left;"><span style="font-family: arial;">1 Cup Walnuts</span></div><div style="text-align: left;"><span style="font-family: arial;">1 teasp Baking Powder</span></div><div style="text-align: left;"><span style="font-family: arial;">1 teasp Vanilla</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 cup flour</span></div><div style="text-align: left;"><span style="font-family: arial;">Pinch Salt</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Beat eggs, add butter and slowly add sugar. Sift flour and then measure (oops - I skipped this part). Add nuts and flavoring. Bake in moderate oven 20 - 30 minutes. (I baked at 350°). Use Chocolate </span><strike style="font-family: arial;">Iciing</strike><span style="font-family: arial;"> Icing. Tressa Lou Ludden</span><span style="font-family: arial;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzrqSPoblxeuBWKOq0IEONaCoRG4Gfsnjknc1ENhr6RzBB_fYhQ7rAWHveAPvUWjZ43nUx4EJ6QzOBr_r-74MIMcjB8TPbuPijJ0Yoj65VNLxJAj1oINwhr_vbkzCZb0f2NfOQgCP4n1nhh45--IwxOfczPLCVhBNRt5SX2byFvm9y_9ts03xu4sAGRQ=s2729" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="2729" height="311" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzrqSPoblxeuBWKOq0IEONaCoRG4Gfsnjknc1ENhr6RzBB_fYhQ7rAWHveAPvUWjZ43nUx4EJ6QzOBr_r-74MIMcjB8TPbuPijJ0Yoj65VNLxJAj1oINwhr_vbkzCZb0f2NfOQgCP4n1nhh45--IwxOfczPLCVhBNRt5SX2byFvm9y_9ts03xu4sAGRQ=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial; font-size: medium;"><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com2tag:blogger.com,1999:blog-155699598433137790.post-62520830534031837502022-01-14T08:00:00.001-06:002022-01-14T08:00:00.173-06:00Layer This (Ham and Potato Casserole)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEju860llVczR5AmKqECTYMYRepuq1s22pzo4SK3263KYPUIuPW6kQRhs0hacEz0rdoEDN11QMCKKLXzt1DcoElIYBl2s88-ttQJJPJrHQrKneMVZhrtX-Mn7xtVygvSCom_qwqFmQ0hfFWb9a8-hY0XkG4HEaxcTE6heSPfpszLoF4rjG8G3lxx0T4GHw=s3984" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEju860llVczR5AmKqECTYMYRepuq1s22pzo4SK3263KYPUIuPW6kQRhs0hacEz0rdoEDN11QMCKKLXzt1DcoElIYBl2s88-ttQJJPJrHQrKneMVZhrtX-Mn7xtVygvSCom_qwqFmQ0hfFWb9a8-hY0XkG4HEaxcTE6heSPfpszLoF4rjG8G3lxx0T4GHw=s320" width="320" /></a></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;">I think I have mentioned that both of my Grandma's played bridge. But my Grandma on my mom's side played ALOT of bridge (and this is an understatement). Not surprising, there are plenty of recipes written on bridge score cards. Actually, there are recipes on just about anything paper. I have called this one "Layer This" because these are the first words you see. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;">Actually, I decided "Layer This" is the directions for <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZTiPaO1999feB0DtH2khKDwfCn1Ht5y7HylftSgbBMsnfiAHzRM3bPw8hbTYXeSHPlwOlmgTHPBzjJQhnX6rm95QviGcxneGsmm1OY5xANRi95UlQtoVm_hy4pnqzkA8TXYm3w9jBIzz9qkFnhwq_vW9QiScilgnMTmc8qBGSfMN0-w-obiGsu7CUXw=s3984" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZTiPaO1999feB0DtH2khKDwfCn1Ht5y7HylftSgbBMsnfiAHzRM3bPw8hbTYXeSHPlwOlmgTHPBzjJQhnX6rm95QviGcxneGsmm1OY5xANRi95UlQtoVm_hy4pnqzkA8TXYm3w9jBIzz9qkFnhwq_vW9QiScilgnMTmc8qBGSfMN0-w-obiGsu7CUXw=s320" width="320" /></a></div>this recipe - plain and simple. The cook has to make some assumptions about time and temperature, but honestly, I think all casseroles cook at the same temperature and for about the same amount of time. 350 degrees, 30 minutes. I didn't have Cheese Soup, so I substituted Cream of Celery - it turned out fantastic. I also cut this recipe in half, which was easy to do.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgE63GMPI6VEQBuxOTSn1dy2eWMc8zUzB5FqKiGH5qF8QRQy6e8A6mtxKJwBIj-Gc7mofi1H-A7YfeCGzr3JhK26trSqIX5ssQngOQc5CJOgObiUjvp7LezQqG53TOR-y8F8b5F5rDr6NJ89GNNnPfJ5UmfFUeeGUCGfoI1hqSidDpmA2C4xLEzdPMbpA=s3984" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgE63GMPI6VEQBuxOTSn1dy2eWMc8zUzB5FqKiGH5qF8QRQy6e8A6mtxKJwBIj-Gc7mofi1H-A7YfeCGzr3JhK26trSqIX5ssQngOQc5CJOgObiUjvp7LezQqG53TOR-y8F8b5F5rDr6NJ89GNNnPfJ5UmfFUeeGUCGfoI1hqSidDpmA2C4xLEzdPMbpA=s320" width="320" /></span></a></div><span style="font-family: arial; font-size: medium;">About that "score" on the tally. Looks pretty impressive to me. But then again, I <br />don't really know a whole lot about bridge - or who she was playing with on this day, etc.</span><p></p><p><span style="font-family: arial;"><span style="font-size: medium;">Bubba called this comfort food. He wondered if this was a German dish...no idea where that came from. Perhaps it was just so good he was speechless. Truth is, he was so focused on that disastrous chocolate cake I made he was unable to really to think about something good. I made both of these on the same day. I think he once again said something like "You really aren't a baker."</span></span></p><p></p><div><span style="color: #3d85c6; font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);"><u><br /></u></span></span></div><div><span style="color: #3d85c6; font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);"><u>Layer This</u></span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">2 1/2 C Ham</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">6 - 8 potatoes</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">2 onions</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">1 green pepper</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">1/2 tsp. dry mustard</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">1 can Cheddar Cheese Soup</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">1/2 c. cheddar cheese</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">Salt & Pepper</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">1 tbsp water</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="caret-color: rgb(61, 133, 198);">Here's what I did - Used Cream of Celery soup (it's what I had) - cut this recipe waaay down in size. Baked at 350° for about 50 minutes (to get the potatoes nice and soft). </span></span></div>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-19244566782368800512022-01-07T08:00:00.001-06:002022-01-07T08:00:00.169-06:00Chocolate Sour Cream Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjObY-qsxldO6210u6aeKa_VjdpfDACamhV6bJi-g8nz87c3FtW54hdY2JWmRXxajluWA12SUX5_8ONKDhLL23EIOodr0GfeEm8Nc58q8V9jHpONfJ6gMjdqs7_Bf5jEqJqbCjMjNh1XUS9XQ5zlTpxLP7ogTOoNpyQN3-KvLJdpnidhGy4owbP74fO5g=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjObY-qsxldO6210u6aeKa_VjdpfDACamhV6bJi-g8nz87c3FtW54hdY2JWmRXxajluWA12SUX5_8ONKDhLL23EIOodr0GfeEm8Nc58q8V9jHpONfJ6gMjdqs7_Bf5jEqJqbCjMjNh1XUS9XQ5zlTpxLP7ogTOoNpyQN3-KvLJdpnidhGy4owbP74fO5g=s320" width="320" /></a></div><span style="font-family: arial; font-size: medium;">Real food bloggers would never post a picture like this. Who wants to look at people's kitchen disasters? Maybe they never have failures (yea, right). Well, when you work from the kinds of recipe cards I am working from (actually I consider it play), failures happen ALOT! This Chocolate Sour Cream Cake is a perfect example. Honestly, it tastes terrible (of course it does, there's no "fat" or yummy stuff in it) and it came out looking even worse. I probably used the completely wrong pan for it (seriously? I used a cake pan) and I clearly didn't cook it long enough. I used exactly the ingredients listed on my Grandma's recipe card, but once again - no clues what to do with those ingredients. I thought Bubba would laugh and he kind of did. He said it tasted ok and it reminded him of some day old stuff he bought at a truck stop. Then he launched in to his memory about the day old bakery we would shop at years ago in HI. Haha! On his second bite, he scooped from the undercooked middle, mumbled more stuff about truck stop food and encouraged me to throw it away. I have no shame, truth is, I am sure every cook has had at least one disaster. I had to share - not everything is rosy when you are working through a bunch of recipe cards like I have.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiLYe8t_dAKgXWPWMxLsk0ttP2Z9CyY-jr0XarW61oJIhHbUz5Etgo7AJvwUV3t5JeRdh0gXuXVPVp2awKSXZXz__poVoilYvq_s51OON7mlKyXJQxmycgpsbGeuiHzbEd_cewWatVRuJS0nnf-AKULGXtrZN2Np_SlGh-tFfnrV-I5QRvXsjos6zJUtA=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLYe8t_dAKgXWPWMxLsk0ttP2Z9CyY-jr0XarW61oJIhHbUz5Etgo7AJvwUV3t5JeRdh0gXuXVPVp2awKSXZXz__poVoilYvq_s51OON7mlKyXJQxmycgpsbGeuiHzbEd_cewWatVRuJS0nnf-AKULGXtrZN2Np_SlGh-tFfnrV-I5QRvXsjos6zJUtA=s320" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">I am thinking who ever gave her this recipe told her what to do, so she didn't need to write instructions, and I also think she skipped something - guessing she never really made this one.</span><p></p><p><span style="font-family: arial; font-size: medium;">For the record, it looked good for a few minutes, before it sunk and before I tried to break it free from the pan. I know better, but it's kind of fun to just do what the recipe card says.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDAInCXx5WRuJauOYOvROFlSnFPHCa6zXTesjyjBYnA2XG08SCCIPiZIAmFXUBPiYOS8xWQlfNkQvvTvuipd1Y9_cphA_VyCQgDxldrJp-zRWJPoC1l0veA6lMCL4IiyjZnh7MZ1FYRTSH8bHbnmuuYESGRabFyAAZHV4xOLGE09RIasTHM1yolSC0jw=s3984" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDAInCXx5WRuJauOYOvROFlSnFPHCa6zXTesjyjBYnA2XG08SCCIPiZIAmFXUBPiYOS8xWQlfNkQvvTvuipd1Y9_cphA_VyCQgDxldrJp-zRWJPoC1l0veA6lMCL4IiyjZnh7MZ1FYRTSH8bHbnmuuYESGRabFyAAZHV4xOLGE09RIasTHM1yolSC0jw=s320" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">See what I mean?</span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-10976302897907662992022-01-03T08:00:00.001-06:002022-01-03T20:55:10.917-06:00Red Chili Pork Tamales (courtesy of Food Network)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijLX8sUSYiQFCJhsQqonOgLCIkIcaKRw2b7kwOXJJApVOkTuVYWoUHzJjN0DX-1aXTp2xMhqI-Q3xPM4WMFcAxTERXCPhH0MAnaX8N-fQvv0rUzXVUr5068UKZ_ceP9sE0x841SFQGa62dL-MKX-MQNsKDrD4nAcHrB61Sddu5q44ceS6QqAk9bjwmqA=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEijLX8sUSYiQFCJhsQqonOgLCIkIcaKRw2b7kwOXJJApVOkTuVYWoUHzJjN0DX-1aXTp2xMhqI-Q3xPM4WMFcAxTERXCPhH0MAnaX8N-fQvv0rUzXVUr5068UKZ_ceP9sE0x841SFQGa62dL-MKX-MQNsKDrD4nAcHrB61Sddu5q44ceS6QqAk9bjwmqA=s320" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;">It may not seem like it, but cooking from my Grandmas' & Aunt's Recipe Box(es) isn't as easy for me as it might be for some. For one thing, the majority of the recipes are for desserts. If I make all those, Bubba and I will weigh a ton by the end of 2022. Don't get me wrong, we like our sweets, but in moderation. Another thing, some of them are hard to read, lack directions and the brain power it can take to decipher the recipe can be exhausting. Specially when you are just an average (or worse) cook to begin with. I don't have aspirations of becoming a Julia Child, Martha Stewart, Ree Drummond or even one of the less famous, yet totally awesome cooks/bloggers that roam the earth and load the internet with recipes, pictures, stories and step by step instructions. I just like to cook, try new things, take horrible pictures, taste the food I make and then write about it. It's the writing that can be fun. Trying to describe what it is I have done, good or bad, to prepare something we can have for dinner, dessert or JFTHOI (Just for the heck of it).</span><p></p><p><span style="font-family: arial; font-size: medium;">Hense - tamales! I saw the Food Network post of their 100+ Best Christmas Recipes and decided I wanted to try their tamale recipe. I made these exactly per the directions, didn't add anything beyond what was called for - just like it was listed. I went to a market that would have things I honestly don't stock in my kitchen and since making tamales is a holiday tradition for many, most of these things had a prominent front end spot in the store. When I got into the masa making, I was really wishing I could have called up one of the grandma's (or their daughters or granddaughters) who I saw in the store and ask them a bunch of questions. In fact, I would love the opportunity to make tamales with them. </span></p><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYfc5HhnO25GMDrJMlDvziHqh-giADcS9zpf56IWC7j_c55N2Cpbl6MfH_Te5W0fp_yBD7NmFZFRgmilMtS_EBFJsxzrwfz5inuSKeHqy-ftO8jCVOMJhGrc6Tp0Ksi5eZYi-ewQ-oRVWy3BiCARC8ovEGXk32vMFHb12HuzdLrufINDLKzMRupY2IQA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1504" data-original-width="2048" height="235" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYfc5HhnO25GMDrJMlDvziHqh-giADcS9zpf56IWC7j_c55N2Cpbl6MfH_Te5W0fp_yBD7NmFZFRgmilMtS_EBFJsxzrwfz5inuSKeHqy-ftO8jCVOMJhGrc6Tp0Ksi5eZYi-ewQ-oRVWy3BiCARC8ovEGXk32vMFHb12HuzdLrufINDLKzMRupY2IQA=s320" width="320" /></a><span style="font-family: arial; font-size: medium;">I made the pork the day before. I read that this was a way to break up the length of making tamales and it makes the meat easier to handle when assembling the tamales. In my opinion, this was an EXCELLENT piece of advise. When I make these again, and I definitely will, I will cut my pieces of pork bigger than what I did. I also removed some of the sauce that the pork cooked in before shredding it. Also another excellent piece of advice from someone who had made this recipe before.</span></div><p></p><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgwh_t0VWzi0EN0BkAICYHV06Y33_5ia69JqxE8M7qljI78Z747eB4FAdhhvYt3xGdh0RJfAF6g9HgJ5broY6Tzp7dTM6t8iwyUaUeXoGPM9Ub8e8MQT6yXZc5Hvb6cTqkk_n4ZNqW2FbIBpC3HF3Y1oSJ7JVFARkDvISVXNUriEPsZM1ZUbx3H6yKVwQ=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgwh_t0VWzi0EN0BkAICYHV06Y33_5ia69JqxE8M7qljI78Z747eB4FAdhhvYt3xGdh0RJfAF6g9HgJ5broY6Tzp7dTM6t8iwyUaUeXoGPM9Ub8e8MQT6yXZc5Hvb6cTqkk_n4ZNqW2FbIBpC3HF3Y1oSJ7JVFARkDvISVXNUriEPsZM1ZUbx3H6yKVwQ=s320" width="320" /></a><span style="font-family: arial; font-size: medium;">When it came to making the masa, I struggled a bit at first. I couldn't get my little 1/2 tsp. of masa to float in the water. I kept adding broth, which I had read elsewhere was how you addressed "sinking masa". This just wasn't working for me, so I turned to my Grandma substitute (the internet) and found that what I should do is add more lard. So lard it was, and sure enough - floating masa. Joy!!! Everything says, if the masa doesn't float, the tamales will be awful. I know now that my masa dough was too wet - another lesson for the next time.</span></div><p></p><p><span style="font-family: arial; font-size: medium;">Next, I began the process of filling the corn husks. Honestly, this is where the art form of tamales comes in to play. It's not easy. Things like how much masa do I put down, how much filling, how do I roll them up? Oh yes, the recipe includes directions on quantity of masa and filling, but knowing how to spread it and roll them up, that's the tricky part. I will admit - I produced some of the ugliest tamales I have ever seen. After a few, things started looking better, but I know there is a great "hint" or "family secret" that I may never know about this part of making tamales.</span></p><p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgL2zhVEjd0lN-z9UH4SHjbUPqkhtclCio_1itOYuVsgG_H6_mHCXNEYKMWI65PXsgFPELr5UXDbuxAvGya35IPII4Q0Nqk8ZwdFc3wRIiFSuPeWII6qVJ464kpp0XWs7YgK8pKUqGFUW63DMOMXtQiQm5OuoP23TFGOWt8gPCqsO8qPUIR615pRezgnA=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1756" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/a/AVvXsEgL2zhVEjd0lN-z9UH4SHjbUPqkhtclCio_1itOYuVsgG_H6_mHCXNEYKMWI65PXsgFPELr5UXDbuxAvGya35IPII4Q0Nqk8ZwdFc3wRIiFSuPeWII6qVJ464kpp0XWs7YgK8pKUqGFUW63DMOMXtQiQm5OuoP23TFGOWt8gPCqsO8qPUIR615pRezgnA=s320" width="320" /></a><span style="font-family: arial; font-size: medium;">Next, to steam these bad boys. I have one of those big steamers and it came in handy today. Clearly, knowing how long to steam the tamales comes with experience. These were not ready per the timing referenced in the recipe. I think it has everything to do with how many tamales, how thick and/or wet the masa is and how hot the steam is.</span></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;">Bubba's thoughts on the tamales go something like this..."I would order these in a restaurant." I'll take it. By the way, some times I think he thinks my kitchen is a restaurant. Mostly when it comes to the dishes part - he thinks someone will pick up his plate, take it to that magic place where the dishes get cleaned and put away. He covered his tamales with some of the red sauce and sour cream. He's already planning how he'll consume his next tamale meal. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;">Here's a picture of the final product. Not necessarily the best you have seen, after all - I am not a pro (cook, photographer or blogger), I am just a granddaughter having some fun in the kitchen. Wish I could experience making tons of tamales with my Mom, my Grandmas and my aunties for the holidays. What a great tradition!<div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0tag:blogger.com,1999:blog-155699598433137790.post-53615458961064048312021-12-29T09:00:00.004-06:002021-12-30T21:44:06.391-06:00Meat Loaf<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhmZQw77CFRqcfjz3U3EBBH6SiBZwb-YIYlTJlhaugMfDJLRFpP_NkRmbEsWQ7JqYV0V4Jv2leJ-1iOG6OG_UwPNU84YVyuJm8-4ZH0oF34wnfurOW_c3vwU3ozY9WueU4ZaMI1zF9xZQ3G7cNg1uskw2mvpbwhcKzHpZcbiim6bHpVSUbGIOsJF8ioVA=s3444" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2212" data-original-width="3444" height="258" src="https://blogger.googleusercontent.com/img/a/AVvXsEhmZQw77CFRqcfjz3U3EBBH6SiBZwb-YIYlTJlhaugMfDJLRFpP_NkRmbEsWQ7JqYV0V4Jv2leJ-1iOG6OG_UwPNU84YVyuJm8-4ZH0oF34wnfurOW_c3vwU3ozY9WueU4ZaMI1zF9xZQ3G7cNg1uskw2mvpbwhcKzHpZcbiim6bHpVSUbGIOsJF8ioVA=w400-h258" width="400" /></a></div><span style="font-family: arial; font-size: medium;"><div><br /></div><div>To me, Meat Loaf is one of the ultimate comfort foods. The smell and warmth of a slice of meat loaf just hits the spot. On this days search through the many recipe boxes, I found a stained, dirty blue, type written recipe card that seemed perfect to go with a Scalloped Potato recipe I was making. My mom used to make what seems like a lot of meat loaf when we were growing up. Strangely enough, I don't remember either of my Grandmothers ever making it for us. Probably because their job as Grandma's was to spoil us and make us things our mom didn't.</div></span><p></p><p><span style="font-family: arial; font-size: medium;">This meat loaf recipe is different than anything I remember my mom making, in a good way. I don't have a "recipe" for my mom's meat loaf - she basically used the same approach to her meat balls as well - you know - multi-purpose hamburger with bread, egg, milk, maybe some onion, maybe some rice, salt and pepper - topped with ketchup - shape, bake and done!</span></p><p><span style="font-family: arial; font-size: medium;">This meat loaf - juicy and moist, so the card says, was just that. The recipe calls for tomato juice and oats instead of bread and milk. And the glaze/topping which includes mustard, brown sugar and horseradish, along with the usual ketchup really kicked the flavor up a notch. (I thought I heard Emeril say that once - haha!)</span></p><p><span style="font-family: arial; font-size: medium;">I can honestly say I would make this recipe again - it might even become my new "go to" meat loaf. I hope my mom understands. Bubba didn't say much about the Meat Loaf, but the fact that he ate it as a left over - twice - says mountains. The dude doesn't typically eat leftovers.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYnZV1HrBo7TpSxkW5IezUpP2zO_gsm7g3VYYBowzAR7n-83vbL44EbGRvv0E80Irq2B3axP5UejeJy6ITfYQgpe3sS8eQCJMRB2pKcJlNH1q7FfisMeJ4yIcCxAcYPz5JT1GijBNc006zGlNMXbQtQLPV1Q6AbRFcVMowZ3jw1_6iMSJgQyC49QIbbw=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYnZV1HrBo7TpSxkW5IezUpP2zO_gsm7g3VYYBowzAR7n-83vbL44EbGRvv0E80Irq2B3axP5UejeJy6ITfYQgpe3sS8eQCJMRB2pKcJlNH1q7FfisMeJ4yIcCxAcYPz5JT1GijBNc006zGlNMXbQtQLPV1Q6AbRFcVMowZ3jw1_6iMSJgQyC49QIbbw=w400-h266" width="400" /></a></div><br /><p><br /></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEji8N5cJLK5R5LB74-AjiuMowG6Ba7GelLEo9wJf80aqyfjt5jJ1FQwgcBBdX_vLksbJ_ckHANM4iST56TyHckWWBA2NRAqP9qaLsXffemq5GyGkGchCjL2z46f3gl0QxPMGIdnbSJMVlRulHeTVkd2s1NErJi_Cmte7uOlIUTvNjsTV_bTBVVOLT9ZjA=s3984" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2656" data-original-width="3984" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEji8N5cJLK5R5LB74-AjiuMowG6Ba7GelLEo9wJf80aqyfjt5jJ1FQwgcBBdX_vLksbJ_ckHANM4iST56TyHckWWBA2NRAqP9qaLsXffemq5GyGkGchCjL2z46f3gl0QxPMGIdnbSJMVlRulHeTVkd2s1NErJi_Cmte7uOlIUTvNjsTV_bTBVVOLT9ZjA=w400-h266" width="400" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><p></p>SSIhttp://www.blogger.com/profile/02330084880301198591noreply@blogger.com0