Maggie the Beagle

Maggie was C-sectioned today. She had 8 (can you believe it? 8!!) puppies. One of them didn't make it, but we brought Maggie and 7 puppies home this afternoon. She's having a lot of pain and doesn't seem too interested in nursing them. I gave her some pain meds so she can hopefully relax a little. The puppies were starving when we brought them home. They are so tiny that they had a hard time finding a teat, latching on and staying latched on. I went ahead and bottle fed them so they could sleep. They are sound asleep right now in their big box under a heat lamp. Maggie is cleaning them, sniffing and counting them and comes when they cry, but she just doesn't want to nurse. I may wind up as a puppy mama. Here's a picture or 2 to share with you. They all look like their daddy, the lab.

Hair Treatments

Hair Conditioners:

Egg Conditioner

1 egg yolk
1/2 tsp olive oil
3/4 cup lukewarm water
Beat egg yolk until it is thick and light colored. Slowly drizzle drops of oil into egg, beating well. Slowly add and beat the water into the egg mixture. Transfer mixture to a container. After shampooing, massage all conditioner into hair and leave on for a few minutes before thoroughly rinsing.
Protein Conditioner
Beat 1 egg white until foamy. Add to 5 Tbsps plain natural yogurt. Apply to hair in small sections at a time. Leave in for 15 minutes. Rinse.

Split End Treatments
1) Mix 1 tsp honey with 2 Tbsps olive oil, then beat in 1 egg yolk. Massage on hair in small sections. Wrap head with shower cap for 30 minutes. Rinse and shampoo.
) Massage hair and scalp with warm avocado or olive oil. Wrap hair securly in a towel. Leave oil on hair about 8 hours or overnight. If left on overnight, put a shower cap over head to avoid staining pillows and bedding. Wash hair, then rinse with a vinegar /water solution.

Hot Oil Treatment
1/2 cup olive oil
1/2 cup boiling water
Place olive oil and boiling water into large glass bottle or jar with a lid. You may need to wrap a towel around the bottle to avoid burning yourself. Shake very well until oil is emulsified. Massage into hair, taking care not to burn your head. Put a shower cap or plastic bag over your hair and wrap your head in a hot towel that has been soaked in hot water then wrung out. Leave mixture on your hair for 1/2 hour, then shampoo as usual

Mayonnaise Conditioner
To recondition the hair, shampoo hair with homemade shampoo or a shampoo from the natural foods store. Rinse and towel dry. Apply regular mayonnaise (not salad dressing) to the hair. Massage in. Let sit for 10-15 minutes, shampoo again lightly and rinse with an apple cider vinegar and water solution.


Dandruff
1) Make an infusion of 1 ounce each of fresh or dried rosemary and sage in 2 cups of water. Let steep for 24 hours, then use daily as a hair rinse.

2) Boil 5 heaping Tbsp dried thyme in 2 cups water for 10 minutes. Strain and cool. Pour 1/2 mixture over clean, damp hair. Massage into scalp, do not rinse. Use second half of solution another day.

3) Instead of shampooing, massage handfuls of baking soda into the hair and scalp to absorb oil and to loossen dead skin on scalp. Rinse thoroughly, use no other shampoos. While initially the hair may seem dry, after several weeks, dandruff will be gone and hair will be smooth and shiny.

4) Mint Rinse
Boil:
1 cup water
1 cup apple cider vinegar
1 handful of fresh mint leaves
Strain and pour into a container. With fingertips, massage solution into the scalp, let dry without rinsing out.

5) Use the hot oil treatment recipe given on this page.

6) Soothing Herbal Hair Rinse
Combine equal parts of dried rosemary, comfrey, witch hazel leaves and nettles to make about 1/2 cup. Add to 2 cups of water in a covered pot. Bring to a boil. Remove from heat and let steep overnight. Strain. Shampoo and rinse hair then use herb tea for a final rinse to relieve itchy, flaky scalp.
Hair Coloring
Herb, Fruit & Vegetable Rinses for Color and Highlights
These rinses work over a period of time to subtlely color and add highlights to the hair. First wash and rinse hair, then pour any of these rinses over the hair 15 times catching the excess in a bowl or the bathroom basin as it runs off the hair, then pouring it over the hair again.
For Brunettes
1) Cook an unpeeled potato in boiling water. Cool slighly. Dip a pastry brush or cotton ball in the cooking water, cover and saturate hair, being careful not to get any on skin. Leave on hair for 20 minutes then rinse out.

2) Make an strong infusion of any of the following herbs and teas then use as a rinse:
Rosemary
Sage
Raspberry leaves
Parsley
Ivy Berries
Catnip
Black coffee
Black Tea (for chestnut highlights).


For Blondes
1) Marigold gives golden highlights to light hair and brings out red and gold highlights in light brown and red hair. Saffron, tumeric, calendula, mullein, privet and yellow broom in addition to any yellow blossomed herb or flower also add color and highlights for blondes.

2) Rinse hair with a solution of 1 tablespoon of lemon juice to one gallon of water after shampooing.

3) To restore hair that was once blonde, mix 10 grams of licorice root with 10 grams of oat straw, add a pinch of saffron. Cover with water and boil to make an infusion. Strain and use a s a rinse after shampooing. It should be allowed to soak into the hair and NOT rinsed out.

4) To bring out highlights and lighten blonde hair, steep 1/2 cup of camomile tea in one quart of boiling water . Strain and cool slighyly. Shampoo hair until oil free, then rinse with the tea infusion.

5) Add 4 tablespoons of chopped rhubarb to 3 cups of hot water, simmer for 15 minutes. Strain, cool, then use as a rinse after shampooing.


For Redheads
1) Use strong black coffee as a final rinse

2) Use a strong rosehips tea

3) Make a decotion of red hibiscus tea, use as a rinse

4) Make a rinse from calendula

5) Use an infusion of saffron for a rinse.


For Grey Hair
1) Potatoes: Boil potato peels in water, strain, and cool. Use the strained water as an after-shampoo rinse to darken grey hair

2) Sage covers the grey when used consistently over a period of time. Simmer 1/2 cup dried sage in 2 cups of water for 30 minutes. Steep for 2-3 hours. Strain, use as rinse on clean hair. Leave on until hair has dried, then rinse out.

3) Mix 1 oz. sage, 1oz. rosemary and 1 pint of water. Simmer for 30 minutes and strain. Massage into the scalp and grey hair.

4) Mix 1 tablespoon of apple-cidar vinegar with one gallon of warm water, use as final rinse.

5) Use an infusion of hollyhock (blue-purple flowers) to remove the yellow cast from grey hair.

6) Use betony as a rinse to cover yellow in grey hair.

For All Hair Colors
Make an infusion of any of the following for color, conditioning, highlights and shine:
Catnip: Make a rinse of catnip and water to promote hair growth and shine.
Nettle
Parsley
Rosemary: good as a hair tonic for thinning hair and dandruff and to stimulate hair growth.
Thyme: makes a great stimulating shampoo.
Yarrow: Use a yarrow rinse for mild cases of dandruff.

Shampoos:
Nana's Egg Shampoo
1 large egg separated
3 Tbsp castile soap
In a bowl, beat egg white until foamy. Blend in yolk followed by the castile soap. Wet hair with warm water. Massage half the egg shampoo into scalp. Rinse well then massage remaining shampoo into scalp. Leave on hair about 1 min. Rinse thoroughly with warm water.

Egg Shampoo #2
1 egg
1 tsp olive oil
1 tsp lemon juice
1 Tbsp castile soap
1/2 cup water or herbal tea
Drop of fragrant essential oil of your choice (optional)
Combine all in blender and whip until smooth. Shampoo with mixture using warm, not hot water for the shampoo and rinse. Store any remaining shampoo in the refrigerator for use the next day.

Herbal Shampoo
1/4 cup of your favorite herbal tea, strongly brewed
8 oz liquid castile soap
Add soap to tea. Stir over low heat until well blended. Store in a capped bottle.

Vegetable Soup, My version

½ head cabbage, shredded or chopped into bite sized pieces
2-4 stalks celery chopped into 1 inch pieces
2 cans tomatoes or 6-8 medium sized fresh tomatoes
1 onion cut into quarters and pulled apart
3-4 potatoes cut into cubes. Leave the skins on.
½ can of corn or whatever leftovers you have in the fridge
2 cans of green beans or 2 cups fresh green beans
1 Cup of sliced carrots
1 pound hamburger fried, rinsed and drained (or leftover beef roast cut up)


Add all together in a large pan and simmer until meat is tender and vegetables are cooked.. Add a couple of dashes of garlic salt, salt and pepper, a pinch of basil or oregano and let simmer for awhile (15-30 minutes).

If you want to add noodles, do so during the last few minutes of cooking. Noodles do not freeze well, so if you plan to freeze part of the soup, ladle out what you want to freeze before adding noodles.

Leftovers can be frozen and used later.

Tamales

2 1/2 pounds masa (Mexican corn meal)
1 pound lard (makes firmer tamale shells than shortening does
1 ounce salt
1 ounce baking powder
1/4 pound red chile pods (hot or mild)
1/2 gallon hot water
1 (4 pound) beef roast or ground beef
Salt and pepper to taste
Garlic to taste
Corn husks, soaked in water until softened, then drained and wiped dry

In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.

Deseed the chile pods, then soak the pods in hot water until soft. Puree the soft chile pods.

Boil roast with salt, pepper and garlic until beef is cooked through. Remove beef; shred. Reserve the beef broth.

Mix red chile puree with shredded beef. Add reserved beef broth until moist. Spread masa in a corn husk. Place about 1 1/2 ounces beef in the center of the masa. Fold over sides of tamale, then wrap tamale in wax paper. Place tamales in steamer pot, cover and steam for 45 minutes or until the tamales are firm.

Makes 3 dozen tamales.

San Francisco-Style Sourdough French Bread

1 cup sourdough starter, room temperature
3/4 cup lukewarm water (110 degrees F.)
2 teaspoons salt
1/4 teaspoon baking soda
3 cups bread flour or unbleached all-purpose flour*
Cornmeal
* The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly - add warm water (a tablespoon at a time).


Bread Machine Recipe: Add all the ingredients except cornmeal in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

Standup Mixer Recipe: In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients except cornmeal. Using dough hook, mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. NOTE: In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

After resting, knead dough on a lightly floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise).

Place the dough in a lightly oiled large bowl. Place a damp towel over the bowl and then cover with plastic wrap (the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).

Oven Bread Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

Kneading Dough Hints & Tips: Lightly dust your work surface with all-purpose flour or bread flour. Place a small mound or a measuring cup of flour near the work surface as you will use this flour to sprinkle over the dough as you knead to prevent sticking. Also lightly dust your hands with flour to keep the dough from sticking to you. Gather the dough into a rough ball and place on your floured work surface.When you knead, you will use only the heels of your hands. Push down on dough with your hand heels. Fold the dough in half. Turn the dough about 45 degrees and knead with your hand heels again. Continue to knead, fold and turn the dough for the required length of time or to the consistency suggested. Knead the dough around 5minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back.

Cool or Refrigerator Bread Rise: If you don't have the time to wait for the rise to finish or think you will be interrupted before the completed rise, do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. This is usually done after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished bread.

After dough has risen, remove from bowl, and place on a lightly floured board. Knead in flour to feed it one more time before baking. (See Kneading Dough Hits and Tips on the right.)

Shape dough into a loaf shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the new silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.

Preheat oven to 400 degrees F. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned.

A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.

Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

Makes 1 large loaf.

Sourdough Starter

2 cups all-purpose flour*
2 teaspoons granulated sugar (optional)**
1 packet (2 1/4 teaspoons) of active-dry yeast
2 cups warm water (105 to 115 degrees F.) ***

* I have also had excellent results using whole wheat flour. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. I usually add some whole wheat flour along with the white flour (I have even used some rye flour with excellent results).

** Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar.

*** If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast.

Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear).

Cover the container with a dish cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. or so will kill the yeast.

The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit. Sometimes I place the container in my sink (if sourdough spills out onto your counter, it is hard to clean off once it has dried!)

Stir it once a day. Let it sit out from 2 to 5 days. It's ready when it develops a pleasant sour smell and looks bubbly. Once your starter starts bubbling, then start feeding it daily with flour and flour according to the directions below. Then stir it, cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or in the refrigerator (your choice).


Feeding your Sourdough Starter

Your starter should be fed daily if left sitting on the counter. Every other week, if refrigerated.

Counter Stored Sourdough Starter: Daily remove one (1) cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away) and replace it with one (1) cup of warm water (105 to 115 degrees F.) and one (1) cup of flour. Let it sit out for a few hours to become active before using in your baking.

Refrigerated Stored Sourdough Starter - I find working with a sourdough starter can be very time consuming, especially if you follow what most sourdough books say and feed them everyday. Because I don't use my starter everyday, I store it, covered, in the refrigerator until ready to use.

When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with one (1) cup flour and one (1) cup warm water (105 to 115 degrees F.). I let this site eight (8) hours or preferably overnight. It is now ready to use in your sourdough recipes!

NOTE: If I have stored my sourdough starter in the refrigerator a long period of time, like a couple of months, I usually need to do the feeding process 2 to 3 times to "wake" it up and get it real active. I take it out of the refrigerator 2 to 3 days before needing to bake with it and proceed with the feeding process every day.
If you think that your sourdough is too sour, throw all of it away except 1 cup. Add 2 cups of flour and 2 cups of warm water to it, and let it ferment for a day or so.
Freezing Sourdough Starter: If you will not be using your starter for some time, freeze it. Two days before you need to use it, let it defrost. Then feed it and let it ferment for a day.

What is Hooch?
As your starter sits or goes quiet in the refrigerator, the mixture separates and a layer of liquid will form on the top. This liquid contains about 12% to 14% alcohol. Hooch is the alcoholic byproduct of the fermentation process. The hooch will have a brownish color. NOTE: The alcohol dissipates during the baking process, Stir that liquid back into the starter before using. If your sourdough starter is on the dry side, just mix the hooch back in. If your starter is already too moist, pour it down the drain.

Important: If your sourdough starter or hooch starts looking pinkish or orange color, throw it away and start over as this means that something bad or nasty has started growing in your starter.

Potato Rolls

1 ½ cup potato water (from the saved water you boiled your potatoes in)
1 cup mashed potatoes
½ cup sugar
2/3 cup oil
1 tablespoon salt
1 package yeast
1 egg
4 cups flour

dissolve yeast in lukewarm potato water. Mix in mashed potatoes, sugar, oil, salt, egg and flour. Dough will be soft. Place dough in well oiled bowl, turning to coat/ Pinch off what you want. Knead, roll and cut. Roll in melted butter. Let rise for ½ hour. Bake at 400 degrees for 10-15 minutes.

Pear Butter

Pear Butter yield about 4 pints

6 to 7 pounds pears(about 20 medium)
4 cups sugar
1tsp. grated orange peel ( I use 2tsp.I like to use more)
1/2tsp.nutmeg ( I also add a 1/2tsp. of cinnamon,it not in the recipe)
1/3 c. orange juice

To prepare Pulp:
Wash pears.Core,peel and slice pears.Combine pears and 1/2c. water in a large saucepot.simmer until pears are soft. Pure`e using a food processor or food mill, being careful not to liquefy.measure 2 quarts pear pulp.

To Make Butter:
Combine pear pulp and sugar in a large saucepot,stirring until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladel hot butter into hot jars, leaving a 1/4- inch headspace. Remove air bubbles. Adjust two piece caps. Process 10 minutes in a boiling-water canner.

Orange Brownies

1 ½ cups flour
2 cups sugar
½ teaspoon salt
2 sticks margarine (softened)
2 teaspoons orange extract
1 teaspoon orange zest (for orange zest, use the finest side of a shredder and grind
off the orange part of the orange skin. Be careful not to get the yellow under the
skin into the zest as it will make it bitter.)

Mix all together and bake in a lightly floured pan at 350 degrees F. for 30 minutes. When it’s done (the consistency of a brownie poke fork holes in the brownie and cover with orange glaze.

Orange Glaze
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest

Mix all together until smooth




This recipe was from one of my patients. Her daughter brought some for the nurses and it is WONDERFUL!

Angelina's Zydeco Creole Jambalaya

1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Uncle Ben's Converted Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined

Place sausage and ham in very heavy Dutch oven and saut until lightly browned. Remove from pot and set aside. Saut onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice.

Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cups and add to sauted vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.

Stovetop Baked Beans

1 can pork and beans
3 tablespoons brown sugar
1/3 cup catsup
1 tablespoon margarine (or bacon drippings)
2 dashes of celery seed
2 Tablespoons of finely chopped onion


Combine all ingredients and simmer, stirring VERY frequently for about 5 minutes. Mixture burns easily because of the sugar. Take off the heat and let cool for a couple of minutes stirring occasionally. This is the time that the beans will thicken.

You can add a slice of 2 of bacon instead of the margarine. The fat from the bacon or margarine is the ingredient that thickens the beans.

Potato Soup

This was another staple during my growing up years.

4-6 potatoes, diced
1 large onion chopped fine
1 can evaporated milk
couple of dashes of celery seed or 1 stalk of celery chopped fine
1 slice bacon, fried crisp and crumbled. You can use 1/2 cup finely diced ham as
well.
salt
pepper
2 tablespoons margarine



Boil potatoes in water until almost done. Add celery seed or chopped celery and onion and simmer for about 3-5 minutes. Add margarine and evaporated milk to the potato water. Add salt and pepper to taste. If you’d like thicker soup, mash a few of the potatoes or add a thickening of cornstarch and water.

*You can add finely shredded carrots at the time you add the celery and onion for more color.
*A sprinkle of shredded cheddar cheese is good on top of the individual bowls of soup
*A light sprinkle of paprika, celery salt or dried parsley in the individual bowls of soup makes it more attractive.

Bread Pudding, My version

My kids loved this when they were little. I couldn't make it fast enough. It's healthy (relatively) and is a good way to use old bread.

2 cups milk, scalded
1/4 cup butter
2 eggs
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon ground nutmeg
3 cups soft bread, torn into small pieces
1/2 cup raisins (optional)

Combine milk and butter, stirring until butter is melted. Cool to lukewarm.

Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2-quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees F for 50 minutes or until set.


Quicker cooking method: Place bread pudding in a large glass bowl and cover tightly with tin foil. Place bowl in pressure cooker and fill the pressure cooker about 1/3 to 1/2 the way up the side of the bowl with water. Place cover on pressure cooker and pressure cook on 5 pounds for 10-15 minutes. Gauge time by when the weight begine to jiggle or when the gauge states pressure cooker is at 5 pounds. Let pressure cooker cool completely before opening the lid.

Chicken or Turkey Pot Pie, My version

3 cans of mixed vegetables
3 cups or more of leftover (cooked) chicken, turkey, Popeye’s chicken or KFC,
skinned and cut into bite sized pieces.
3 medium potatoes, cubed. Leave the skins on
3-4 chicken buillon cubes
Dash or 2 of sage
½ teaspoon of salt
Couple of shakes of celery salt or celery seed
Shake of garlic
Shake of onion powder


In a large kettle, add all the ingredients. Add enough water to bring the water level in the pan to about ¾ full. Turn on low heat and simmer enough to make it boil. When it’s at a boil, make a thickening of about 2 tablespoons of flour or cornstarch and water and thicken the boiling juices. Stir quickly to keep the liquid from getting lumpy.

Take mixture off the fire and let it cool.

For pie crust:

4 cups of all purpose flour
1 teaspoon salt
1 teaspoon celery seed

Mix dry ingredients together

Cut in 1 cup lard or shortening. (more if the dough doesn’t seem to be finely crumbled) until the flour looks like small crumbles.

Add in ice cold water a few teaspoons at a time until the mixture balls up, but is still relatively dry. You don’t want gooey or gummy pie crust dough.

Divide in half. Roll out ½ thin on a floured board to ½ inch larger than the pan you’re going to bake it in. Fold in fourths and place it in the pan. Add the cooled turkey or chicken filling into the crust. Roll out the second half of the pie crust and place it on the top. Make slits for steam to escape. Bake at 350 degrees F. until pie crust is brown.

Helpful Hints for Meat

Meat may slice more thinly if sliced when it is partially frozen.

Refrigerate meat immediately when brought home from the store or after mealtime.

Marinating meats is easier if you add the meat and marinade into a ziplock bag.

Tomatoes or any other acidic foods (salad dressing, vinegar) will tenderize meat more naturally than adding meat tenderizer. It’s more economical too.

Adding paprika to the flour used to coat chicken will make it appear more brown.

Rubbing lemon juice on frozen fish before it thaws, will enhance the flavor and will help maintain the color of the fish as it cooks.

Thaw meat in the refrigerator for maximum safety. If you don’t have the time for that, thaw it in cold, cold water in the sink or thaw in the microwave on the “thaw” setting

Helpful Hints for Breads and Rolls

Helpful Hints for Breads and Rolls

Bananas that have blackened may be peeled, put in a ziplock bag and frozen until ready for use in baking.

When baking bread, put a small dish of water in the oven too. It keeps the bread crust from becoming too hard or brown.

Use shortening, not oil or butter when baking breads. Margarine and oil absorb into the bread and won’t help release the breads after baking.

If you need self rising flour, mix 4 cups flour, 2 teaspoons salt and 2 tablespoons baking powder. Mix well and store in an airtight container.

How water kills yeast. Water should be lukewarm on your forearm for use to dissolve yeast.

Sift flour when measuring unless the recipe calls for otherwise.

When baking in glass pans (for bread) reduce the oven temperature by 25 degrees F.

When milk is used in making bread, the bread will have a finer texture.

To prevent scorching when scalding milk, rinse the pan with water first,

If your biscuits seem dry, it may have been from too much handling or the oven temperature may not have been high enough.

Nut breads are better if stored 24 hours before serving.

The freshness of eggs may be tested by placing them in a large bowl of cold water. If they float, don’t use them.

Herbs and Spices

Basil: Sweet warm flavor with an aromatic odor. Used in whole or ground
beef. Good with lamb, fish, roast, stews, vegetables, dressing and
omelets.

Bay leaves: A pungent flavor. Use hole leaf, bu remove before serving. Good in
vegetable dishes, fish, seafood, stews and pickles.

Cayenne Pepper: Very strong, spicy hot herb used primarily in Oriental and Latino
cooking. Used to season salsas, chili, stews, and sauces.

Caraway: A spicy smell and aromatic taste. Use in cakes, breads, soups,
cheese and sauerkraut.

Chives" Sweet, mild flavor of onion. This herb is excellent in salads, fish,
soups and potatoes.

Cilantro: Used extensively in Mexican and Asian dishes. Used fresh, this herb
is excellent in salads, fish, chicken, rice and beans.

Curry Powder: A number of spices combined to proper proportions to give a distinct
flavor to meat, poultry, fish and vegetable dishes.

Dill: Both seeds and leaves of dill are flavorful. Leaves may be used as a
garnish or cooked with fish, soup, dressings, potatoes, and beans.
Leaves or the whole plant may be used to spice dill pickles.

Fennel: Both seeds and leaves are used. Has a sweet, hot flavor. Use in
small quantities in pies and baked goods. Leaves can be boiled with
fish.

Garlic: A pungent, strong herb used primarily in Italian, Greek, Latino and
Oriental cooking. Used to flavor meats, tomatoes, soups, potatoes,
beans, chili and salsas.

Ginger: A pungent root, this aromatic spice is sold fresh, dried or ground.
Used in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram: May be used both dried or green. Used to flavor fish, poultry,
omelets, lamb, stew, stuffing and tomato juice.

Mint: Leaves are aromatic with a cool flavor. Excellent in beverages,
fish, cheese, lamb, soup, peas, carrots and fruit desserts.

Oregano: Strong aromatic odor. Use who or ground to spice tomoto juice, fish,
eggs, pizza, omelets, chili, stews, gravy, poultry and vegetables.

Paprika: A bright red pepper, this spice is used in meat, vegetables and
soups. Can be used as a garnish for eggs, potatoes or salads.

Parsley: Best when used fresh but can be dried as a garnish or as a
seasoning. Try in fish, omelets, soup, meat, stuffing and mixed
greens.

Rosemary: Very aromatic, can be used fresh or dried. Season fish, stuffing,
beef, lamb, poultry, onions, eggs, potatoes and bread. Great in
dressings.

Saffron: Orange-yellow in color, this spice is used to flavor or color foods.
Use in soup, chicken, rice and fancy breads.

Tarragon: Leaves have a pungent, hot taste. Use to flavor sauces, salads,
fish, poultry, tomatoes, eggs, green beans, carrots and dressings.

Thyme: Sprinkle leaves on fish or poultry before broiling or baking. Throw
a few sprigs directly on coals shortly before meat is finished
grilling.

Fried Potato Cakes

Another frugal side dish that mom made with leftovers

2 cups mashed potatoes ¼ cup milk
6 tablespoons flour 1 medium onion chopped
1 egg ¼ cup oil

Mix potatoes, egg, milk, onion and flour in a bowl. Take approx. ½ cup mixture (or less if desired) and pat into small cakes. Fry on both sides in the oil, until nicely browned. Drain on paper towels.

Chop Suey

Growing up as a kid, there wasn't alot of money. My mom raised my brother and I on minimum wage back in the 70's. We learned to make do with a lot less. This dish made enough food to serve the 3 of us for at least several meals.


1 pound cooked meat (chicken, pork, or beef roast)
2 tablespoons of soy sauce
2 cups chopped celery (chop into 1 inch pieces)
2 cups chopped onions (chop these large too)
1 can chop suey vegetables
1 carrot, shredded (optional)
1 can bean sprouts
1 tablespoon corn starch
1 tablespoon brown gravy sauce (optional, just makes the gravy darker)
½ cup water (you can add more water if you like more gravy.)
salt to taste

Add 1 tablespoon soy sauce to the meat, continue to cook until well mixed. Add celery, onion, vegetables and bean sprouts and water. Cook until the water is bubbly or beginning to boil. Make a thickening of 1/3 cup water, cornstarch and the brown gravy mix (if you use it) and add to the meat/vegetable mixture stirring constantly. If the gravy is too thick, add a little more water.

Serve over rice.

Chicken with Flat Dumplings

This recipe is from my Filipino ex mother-in-law. She was a great cook and had a different twist to her many homemade dishes.

1 large washed chicken
1 large onion, quartered
3 stalks celery, cut into large chunks
pepper to taste
2 1/2 teaspoons salt

Place chicken in a 6- to 8-quart stockpot. Add remaining ingredients. Bring to boil. Simmer until chicken is done, about 2 hours.

When cool, remove bones and fat from chicken. Cut into pieces, and return to pot.

Noodles: In a bowl, mix together 2 cups flour and 1/2 teaspoon salt. Make a well in the center, and gradually work 4 eggs into the flour until stiff dough is formed, adding water a little at a time if necessary. Knead until smooth. Divide dough in half. Roll each half as thin as possible then cut into thin 1-2 inch squares.

Bring the broth back to rolling boil. Drop noodle squares one at a time, making sure each are drenched in broth. Reduce heat, cover and continue to cook until noodles are done, about 8 minutes. DON'T PEEK!

Gingerbread

Do you know that ginger has anti-nausea properties? Ginger tea, gingerbread, ginger cookies are wonderful for combating nausea. I used to work as an RN in oncology. We'd give our patients gingerbread or ginger cookies and warm tea. It cut down on the nausea meds we'd have to give them by over 50%. CAUTION: If you give raw ginger, DO NOT give more than 1/4 teaspoon/day. It can be toxic to the liver if ingested in large amounts.
2 ½ cups flour ½ cup sugar
1 ½ teaspoons baking soda 1 egg, beaten
½ teaspoon salt 1 cup molasses
1 teaspoon cinnamon 1 cup hot water
½ cup soft margarine

Combine all dry ingredients in bowl. In another bowl, cream margarine and sugar until light and fluffy. Beat in egg and molasses. Add flour mixture and mix well. Add hot water, beat until smooth. Pour into greased, baking pan and bake at 325 degrees F. for 35 minutes

German Potato Salad

This is like my grandfather used to make. It's a recipe handed down from his German immigrant father

6 medium boiled potatoes 2 tablespoons flour
2-3 stalks celery, chopped ¼ cup vinegar
1 green bell pepper, chopped ¼ cup water
2 hard-boiled eggs, chopped ¼ cup sugar
4 slices bacon salt and pepper to taste
1 medium onion, chopped
bacon drippings

Peel and slice potatoes. Place in a large bowl. Add celery, green pepper and eggs and stir gently. Fry bacon until crisp: partially drain skillet (leave some of the bacon drippings in the skillet. Saute onion in the bacon drippings. Crumble bacon and stir into the onion. Add flour, vinegar, water, sugar, salt and pepper. Mix well. Cook until the mixture has thickened, stirring constantly (mixture scorches easily). Add more water if the mixture is too thick. It should be the consistency of thick syrup. Pour over the salad and stir gently.

Garden Relish

8 bell peppers, red and green, ground or finely chopped in food processor
4 cups ground green tomatoes, or finely chopped in food processor
4 cups ground pickling cucumbers, or finely chopped in food processor
3 cups ground onions, or finely chopped in food processor
3 1/2 cups cider vinegar
2 cups sugar
2 tablespoons pickling salt
2 tablespoons mustard seeds
1 teaspoon celery seeds
2 tablespoons mixed pickling spices in a tied cheesecloth bag

Funnel Cake

3 eggs, beaten
2 cups milk
1/4 cup granulated sugar
4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt

To beaten eggs, add milk and sugar.

In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.

Heat oil to 375 degrees F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, then sprinkle with powdered sugar and serve warm.

Filled Angel Food Cake

1 angel food cake, already prepared 1 small container Cool Whip
Sifted powdered sugar (about 1 ½ cups) Cocoa(about 1/3 cup)
½ cup slivered almonds (opt) ½ teaspoon almond flavoring

Horizontally, slice off the top layer about 1 inch down from the top. Gently cut out the center of the angel food cake. You can tear it out in small pieces if you choose. Leave about 1 inch on the sides and bottom of the cake to form a “wall” for the filling.

Filling:
Sift powdered sugar and cocoa together. Gently fold into the Cool Whip until mixed well. Add flavoring and slivered almonds.

Spoon into the cake and gently place the top of the cake back on. Use remaining filling to cover the top of the cake and let drizzle down the sides. Refrigerate until serving time. Cut cake with a serrated knife. Keep remaining cake refrigerated. When it slices, you will have a nice “square” of chocolate/almond filling in the middle.

You can use other fruits (peaches, oranges, strawberries drained and folded into the powdered sugar if you’d like. Use a little of the fruit juice as a substitute for the almond flavoring.

Louisiana Dirty Rice

1 pound giblets (chicken, or turkey), chopped fine
2 cups raw white rice
1/2 pound loose pork sausage
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 cup scallion tops
Salt and pepper, to taste

Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm.

In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the meat which you are serving. Do not let parsley and scallion tops become scorched.

Creamy Pralines

Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla
1/2 to 1 teaspoon almond extract

Grease waxed paper sheet with butter, then set aside.

Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.

Makes 4 dozen.

Craker Jacks

Cracker Jack


3 quarts popped corn
1 cup peanuts
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar

Heat oven to 200 degrees F.

Cook all except popped corn and peanuts over medium heat to 260 degrees F or hard ball stage. Boil slowly. Pour over popped corn and peanuts. Bake for 1 hour, stirring 3 times during baking. Let cool.

Cottage Cheese and Orange Salad

1 small container, small curd cottage cheese, for fewer calories, use 2% or 4%
milkfat cottage cheese
1 small can of crushed pineapple
1 small can of mandarin oranges
1 small box of orange jello
1 small container of Lite Cool Whip


Mix all the ingredients EXCEPT the jello together. Sprinkle the jello onto the top of the mixture and fold in. Refrigerate for about 2 hours before serving.

Corn Pudding

Corn Pudding
2 cups canned or fresh corn
2 eggs
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter (1/2 stick)
Dash cayenne

Heat oven to 350 degrees F. Lightly grease a 1-quart baking dish.

In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well. Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.

*If using canned corn, make sure all liquid is drained

Coconut Pecan Frosting

½ cup sugar ½ teaspoon vanilla
½ cup evaporated milk 2/3 cup flaked coconut
½ cup margarine ½ cup chopped pecans (or others
2 egg yolks as desired)

Mix sugar, milk, margarine and egg yolks in a 1 quart saucepan over medium heat. Add vanilla. Stir occasionally until think, about 12-15 minutes. Stir in coconut and pecans. Beat until frosting is of spreading consistency.

Chicken wiht Peach Raspberry Salsa

4 boneless skinless chicken breasts
1 can peaches. Save juice
1/3 cup chopped onion
1 cup raspberry blush wine
¼ cup chopped fresh mint leaves
1 10 ounce package raspberries, thawed and drained

Blend peach juice and ½ cup raspberry wine. Pour over chicken breast and marinate 30 minutes. Combine peaches, onion, mint leaves and ½ cup raspberry wine. Set aside. Cook chicken. Gently stir raspberries into peach mixture. Spoon immediately over chicken and serve.

Chicken Salad

2 cups cooked, chicken chopped into small pieces
1 cup chopped celery
½ to ¾ chopped onion
1/3 to ½ cup pickle relish
¾ or so cup of salad dressing
dash of garlic salt
dash or 2 of pepper


Combine celery, chicken, onion and pickle relish in a glass bowl.

Combine salad dressing, garlic salt, pepper together and add to chicken.

Keep refrigerated until serving time.

*You can use leftover turkey this way too.

Chicken Gumbo

2 tbsp Vegetable shortening
2 tbsp Flour,all-purpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cups Warm chicken broth
8 Tomatoes,peeled/chopped
1/2 lb Okra,cut into 1/4" pieces
1 1/2 tbsp File' Gumbo
1/2 cup Uncooked rice
2 Ribs celery,chopped
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Thyme
1 Bay leaf
1 Broiler-fryer chicken,cooked
Preparation:
In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).
Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
Slowly add warm broth; stir until broth reaches a boil.
Add tomatoes, okra, rice, celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil.
Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
Stir and cook, covered, 20 minutes longer.
Serves 6.

Chicken Creole for 2

Chicken Creole

2 teaspoons olive oil
3/4 pound boneless, skinless chicken breast,
cut into 1-inch cubes
1/2 medium onion, sliced (1 cup)
1/2 green bell pepper, sliced
1 stalk celery, sliced
4 garlic cloves, crushed
2 cups canned chopped tomatoes
2 teaspoons dried oregano
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
Hot pepper sauce

Heat olive oil in a medium nonstick skillet over high heat. Add cubed chicken and brown on all sides for 3 minutes. Remove to a plate, lower heat to medium high. Add onion, green pepper, celery and garlic and saute 3 minutes. Add tomatoes, oregano, Worcestershire sauce and cayenne pepper and return chicken to pan. Simmer 3 minutes. Add salt and pepper to taste.

Spoon chicken and sauce over rice and pass the hot pepper sauce.

Makes 2 servings.

Chicken Cacciatore

1 Tablespoon flour Large can (12 ounces) canned tomatoes
1 oven cooking bag ¼ cup flour
1 chicken, cut up ¼ teaspoon basil
¼ teaspoon salt 1 teaspoon oregano
¼ teaspoon pepper ½ teaspoon garlic powder
1 teaspoon paprika 1 teaspoon parsley flakes (or fresh parsley)
1 cup thinly sliced onion 1 bay leaf
1 cup chopped green pepper 1-1/2 teaspoons sugar
½ cup dry red wine

Sprinkle 1 tablespoon flour into cooking bag. Place bag in a 9x13 baking pan. Season chicken wiath salt and pepper. Sprinkle with paprika. Place onion, green pepper, and chicken into bag. Drain tomatoes but save juice. Arrange tomatoes around chicken. Combine the rest of the flour and reserved tomato juice in a bowl and mix well. Stir in seasonings, bay leaf, sugar and wince. Pour into cooking bag. Seal bag and cut several ½ inch slits in top of the bag. Bake at 350 degrees F. for 1 hr and 20 minutes. Remove chicken and sauce from the bag. Discard the bay leaf. Serve with hot wild or brown rice.

Chicken and Fruit Salad

2 cups cooked, chicken chopped into small pieces
1 cup finely chopped celery
1 medium apple peeled, cored and chopped
½ cup of seedless grapes cut in half
¼ cup salad dressing
½ cup chopped walnuts


Combine all ingredients and keep refrigerated until serving time

This is good rolled up in a flour tortilla. (The same as an Arby’s Chicken Wrap)

Chex Party Mix

½ c. margarine
1 ½ teasp. Seasoned Salt
4 teasp. Worcestershire Sauce
¾ C. tiny pretzels
2 C. each: Rice Chex, Wheat Chex, and Corn Chex
1-12 oz. Can salted peanuts

Melt margarine in bottom of 9x13 inch pan. Add seasoned salt and Worcestershire sauce and mix in. Mix in rest of dry ingredients and coat well. Bake at 250 degrees F. for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight container. Yield: 9 Cups.

Cheesy Hashbrowns

1/2 cup sour cream
1/3 cup condensed cream of chicken soup, undiluted
2 1/2 cups frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper

In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Cajun Spice (homemade)

Cajun Spice

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder

Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place. Makes about 2/3 cup.

Cajun Hash

Cajun Hash

(We lived in New Orleans for a year and became acquainted with Cajun cooking. There's nothing like it! It is wonderful!)

5 to 6 tablespoons olive oil
4 cups green onions, finely chopped, divided
3 cups diced ham
2 cups red bell pepper, finely chopped
6 cups frozen hash brown potatoes or finely cut potatoes.
4 teaspoons dried thyme
1 1/2 teaspoons Cajun seasoning

Heat large nonstick skillet over medium-high heat. Add 3 cups green onions, the ham and the bell pepper. Saut until vegetables begin to soften, about 7 minutes.

Add potatoes, thyme, and Cajun seasoning; stir to combine. Reduce heat to medium. Cover and cook 8 minutes.

Uncover and continue cooking until potatoes are tender and crusty, occasionally scraping up browned bits. (add more oil if necessary).

To serve, sprinkle with remaining 1 cup green onions.

Cajun Chicken Bake

Cajun Chicken Bake
(Yes this recipe uses processed foods, but you can substitute fresh)

4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans cajun style or regular stewed tomatoes (I use 1 quart jar of
canned tomatoes)
2 tablespoons chopped fresh parsley

Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.

Sprinkle chicken with Cajun seasoning; place in baking pan.

In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.

About 4-6 servings

Broccoli Salad

Broccoli Salad

1 large head broccoli, broken into small florets
1 medium onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup granulated sugar
2 to 3 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)

Cut bacon into bits and fry crisp.

Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.

Apple Walnut Cake

Apple Walnut Cake

3 eggs 2 teaspoons vanilla
½ cup oil 1 teaspoon baking soda
2 cups sugar ½ teaspoon salt
2 cups flour 4 cups sliced apples
1 teaspoon cinnamon 1 cup walnut pieces

Mix eggs and oil, beat until foamy. Add sugar, flour, cinnamon, vanilla, soda and salt. Mix until smooth, then add apples and walnut pieces. Bake at 350 degrees F. for 45 minutes in a 13 x 9 inch pan. When cake cools, spread topping evenly over the top.

Topping:
8 ounces cream cheese 3 teaspoon margarine
1 teaspoon vanilla 1 ½ cups powdered sugar

Mix until smooth.

Baking Powder Biscuits

Baking Powder Biscuits

1 cu whole wheat flour
1/2 tbsp baking powder
1/8 tsp salt
2 tbsps lard
1/3 cup milk -- or as needed.

Heat oven to 450F.
Stir together dry ingredients.
Cut in lard til it looks like small crumbs. You can use an egg
beater to do this.
Add milk and mix it in. The result will be damp and sticky. You may
need slightly more or less milk than 1/3 cup.
Turn onto floured board, flour your hands and kneed 8-10 times.
Roll out 1/2 inch thick. Cut into pieces using a cookie cutter,
drinking glass/cup or knife. I cut them into rough squares.
Lay separated on ungreased pan and bake about 10 minutes. When done,
they will be lightly browned on top and not damp inside. Depending
on oven, this may take 9 - 12 minutes.

Variations :
Oatmeal - replace 1/2 flour with oatmeal.

Cheese - Add 1/2 cup grated cheese before adding liquid.

Rye - replace 1/2 flour with rye flour, add 1/4 tsp caraway seeds

Herbed - add 1 1/2 T herbs

Raisin - soak 2 Tablespoons raisins in warm water for 5 minutes, drain and add
before liquid.

Buttermilk - replace milk with buttermilk

Sour Cream - replace milk with sour cream.

Orange - replace ½ milk with orange juice and add 1 tsp grated
orange peel.

Poppy Seed - add 1 - 2 tsp poppy seeds

Sesame Seed - add 1 - 2 tsp sesame seeds

Onion - Soak 2 Tablespoons dried onion in warm water, drain and add before liquid.

Applesauce Cake

Applesauce Cake

1/2 cup butter
1 cup granulated or brown sugar
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
1/4 cup chopped nuts (optional)

Cream butter; add sugar, beat until light. Add egg; beat until fluffy. Add applesauce; mix well.

Sift together flour, salt, baking powder, soda, cloves, cinnamon and allspice. Add nuts and raisins. Combine two mixtures. Bake in a greased 8-inch square pan at 350 degrees F for 40 to 45 minutes.

Frost with vanilla or sour cream frosting, if desired.

Apple Butter

Apple Butter

3 quarts sweet cider
8 pounds ripe, well-flavored apples
2 1/2 cups brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon allspice
2 teaspoons cloves
1/2 teaspoon salt

Cook cider over high heat, uncovered, about 30 minutes or until it is reduced to half.

Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve, returning the pur e to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely.

Makes 4 jars.

Apple Dumplings

Apple Dumplings

1 1/3 cup flour 4 apples, peeled and cored
1 ½ tsp baking powder 4 T. brown sugar
¼ tsp salt 4 T. sugar plus 1 cup
1/3 cup shortening 4 T. margarine
¼ cup milk 2 ½ tsp cinnamon

Sift flour, baking powder and salt, cut in shortening. Add milk and blend into soft dough. Roll into 12-in square and then cut into 4 squares. Place 1 apple onto each square. Put 1 tablespoon brown and white sugar into each apple. Top with 1 tablespoon margarine and ½ teaspoon cinnamon. Bring up corners and pinch together. Combine 1 cup sugar, ½ cup water and ½ teaspoon cinnamon. Boil for 5 minutes. Pour over dumplings. Bake for 30 minutes on 400 degrees F.

Oatmeal Cake...my mom's recipe

Oatmeal Cake

1 cup white sugar 1 teaspoon baking soda
1 cup brown sugar ½ cup oil
1 1/3 cups self rising flour 1 ½ cups hot water
1 cup quick cooking oats 2 eggs
1 teaspoon cinnamon

Pour hot water over oats and let stand. Mix sugars, flour, baking soda and cinnamon. Add eggs and oil. Add oatmeal mixture. Mix well. Pour into a greased 13 x 9 inch pan and bake at 350 degrees F. until done (toothpick inserted in the center comes out clean) (about 45 minutes).

Let set uncovered overnight for the top to become gooey. You can put frosting on this cake but it's better left unfrosted and the top gooey.

And the best plans...

Somehow become thwarted. It was so nice out today that I decided to go for a walk. I need to lose about 20 pounds and today was as good of a day to start the exercise routine as any. I started down the lane behind the church next door and went through the field behind our house and the church. As anyone would know, fields are safe places to walk, or SHOULD be safe places to walk. I found the only hole in the entire field, about 2-2 1/2 feet deep and big enough to step in. I did, lost my balance and went headfirst into the field of 2 foot tall grass. Thankfully it was warm enough out that I wouldn't have frozen to death had I not been able to get up. It took a few minutes to be able to even sit upright. I got my shoe out of the hole but couldn't get it on. Needless to say, I limped with sock on one foot and shoe on the other, the 2 blocks back home. I am sitting at the computer desk now, with my right foot up on the desk and posting on this blog. You wouldn't think a 55 year old woman could be so limber...ha! I can't bear weight on it so I am a little concerned. My husband will be home in a couple of hours, so if the pain isn't less, I may go to the ER to see if there's an issue that needs attending. Bummer! Don't have time for such follies. There's too much to do like working on this blog spot, crafting, learning to knit, cooking and cleaning and sewing and washing, and the list goes on. I suppose that walking on the treadmill will have to wait.

Another Day, Another Year, Another Decade

Hello Everyone! We're 5 days into the new year already. It's hard to imagine how fast time flies. It is sooooo cold out, 23 degrees at this writing. I don't EVEN want to know what the wind chill factor is. I finally got the chickens combs and wattles vaseline'd. They are getting frostbitten in this cold. Four of them took the treatment like a man, the other 2 had to act out. MonkeyBoy didn't want to be touched, and Monk, Jr had to put up a fight. I want to tell you that there were no animals harmed in the process. I had some scratches and Monk, Jr got smacked. The indignant look on his face was one that should have been on Kodachrome. It was hilarious. I've been perusing blogspots the past couple of days and want to tell you that they are an inspiration for me to get this one done. If this turns out half as nice as some of those I've seen, it will be a blessing to share it with everyone.

My business, Country Creations, is also 5 days old. The only problem is that the only item I have for sale right now is handmade soap. It's luxurious and feels s good when you bathe with it. There just needs to be other things to add along with the soap. I'm thinking about adding other spa/bath type items like bath salts, body butter and potpourri. Also want to add some hand sewn items and wood crafts. Just country type items, you know. I must get busy, I must get busy.

Can't wait until spring. We've been buying organic/non GMO seeds to start early. We're going to grw a BIG herb garden this year and sell produce from it at the farmer's market and we're planning an even bigger garden than last year. With my retirement, it'll be easier to maintain the garden than in years past. It's going to be an exciting year.

It's going to be homemade ravioli for supper tonight. Can't find the noodle maker so I am going to make it by hand. We have a ravioli hand press that's never been used. It will get a workout this evening.

So long for now. Have a blessed and glorious evening! Till later!