Hey, good morning out there!!!!!!!!!!
How was your Memorial Day weekend??
We went camping at Nelson Dewey State Park in Wisconsin as you know and had a great time and some great eats. Camp grub can be pretty simple but every once in a while you get to try something that is really so tasty. When we go like we did this past weekend, there are usually a couple of folks that take on the cooking for one meal with everyone taking a turn. One of the thinks that I especially liked was Joyce's Breakfast Dish. It is kind of like a bread pudding in the way it's made but tastes nothing like any bread pudding I have ever eaten. Bare in mind that Joyce and her husband have a big 5th wheel camper with an oven so this wasn't baked out of doors.
Breakfast Dish
from the John Deere cookbook and made by Joyce Mc Carthy
1 # pork sausage, browned, crumbled and drained of grease
9 eggs, slightly beaten
3 C. milk
1 1/2 tsp. salt
1/2 tsp. dry mustard
3 slices of bread, torn into pieces
1 1/2 C. shredded cheddar cheese (Did you know that cheddar cheese is not yellow naturally? Yep, they add color in the process to make it that color. The things you learn when you go to buy fresh cheese curds.)
1 small can of mushrooms, drained
Mix all together and pour into a greased (or I would use PAM or other non-stick spray) 9x13 baking dish. Cover and refrigerate over night.
Bake uncovered @ 350F for 1 hour.
When this comes out of the oven it will be a bit jiggly, like bread pudding is, this and the way you mix all of this together and let it set for a time is what made me think of bread pudding.
Anyway Joyce allowed this to cool slightly as she toasted some split English muffins. When the muffins were toasted, she cut the egg dish into 12 servings and served 1 serving on each English muffin. Throw in a dish of fresh fruit and cup of hot tea or coffee and you got yourself a hearty breakfast.
Thanks, Joyce for sharing this tasty start to the day.
OH, one other morning Craig and Nancy made quesadillas for everyone. They used flour tortillas and on one side of each one they placed some thinly sliced ham and either Swiss or pepper jack cheese, we got to choose, and then folded the other side of the tortilla over to form a half circle. This was heated on a grill or fry pan until the cheese was melted and the meat heated through. Tasty and simple. Served with juice, fruit and coffee or tea and again we had a feast.
I love the way everyone comes up with a new twist on things and it is always a treat.
Well, time is getting away from me here and I have to be at Betty's at 10:30 and need to gather flowers for plate garnishing so I should let you all go. Have a great day and have some fun.
God Bless and Hugs To All,
Linda
Thursday, May 28, 2009
Monday, May 18, 2009
Cheddar Cheese Pie Crust
3 Cups Sifted flour
1 Teaspoon Salt
1 Cup chilled lard
¼ tsp. baking powder
½ tsp. sugar
3/4 Cup Shredded sharp cheddar
5 Tablespoons Cold water (or more)
Directions
1. To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan.
My dad loved his desserts and he loved his dairy products. Maybe that was because growing up they were in short supply, I don't know. However, my husband sometimes has a bit of trouble seeing the vision, so to speak. Dad loved his apple pie with a slice of cheddar cheese. He always said that the sweet of one and the sharp bite of the other were meant for each other. I went on a search for pie crusts that use cheddar in them and found many but this one sounded the best and after giving Betty Kruse a call made some modifications and it is in the oven as I write this. You might like to give it a try. I will say that the cheese changes the way the product handles so just be for warned.
I made my usual 4 cups of fruit apple pie filling used half granny smith and half brayburn. Will let you know how it turns out.
God Bless and Hugs To You All,
Linda
1 Teaspoon Salt
1 Cup chilled lard
¼ tsp. baking powder
½ tsp. sugar
3/4 Cup Shredded sharp cheddar
5 Tablespoons Cold water (or more)
Directions
1. To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan.
My dad loved his desserts and he loved his dairy products. Maybe that was because growing up they were in short supply, I don't know. However, my husband sometimes has a bit of trouble seeing the vision, so to speak. Dad loved his apple pie with a slice of cheddar cheese. He always said that the sweet of one and the sharp bite of the other were meant for each other. I went on a search for pie crusts that use cheddar in them and found many but this one sounded the best and after giving Betty Kruse a call made some modifications and it is in the oven as I write this. You might like to give it a try. I will say that the cheese changes the way the product handles so just be for warned.
I made my usual 4 cups of fruit apple pie filling used half granny smith and half brayburn. Will let you know how it turns out.
God Bless and Hugs To You All,
Linda
Ronneburg Rhubarb Pie and Ronneburg Cottage Cheese
Hey, everyone. Hope the weather for those in the Midwest has kind of dried out and warmed up a bit.
We took a drive Saturday headed to the Greeley, Iowa fireman's pancake breakfast and a Civil War reenactment over near Elkader. It was windy and there was a frosty bite to the air that made you not want to be out of doors too long with out a good jacket. Saturday was just not our day. Den had the wrong day for the pancake breakfast, that would have been yesterday, Sunday, and we had other plans. So we took off for Elkader only to be told that the man that was organizing things had taken ill and it was cancelled until next year. So we drove into Edgewood and stopped for coffee and a cinnamon roll at Cafe Rose' and visited with Mr. and Mrs. Fudge as we enjoyed our treats.
Sunday worked out better. We took off early for the Amanas and had an early lunch at The Ronneburg Restaurant. The Amana Colonies were settled back in the mid 1800's but some German Lutherans who had fled Germany for religious issues and settled in Ebenezer, New York and soon out grew that area and found a home in the area that we know as the Amana Colonies. The group known as the"Community of True Inspiration" was a communal group to the fullest extent. No one's home had it's own kitchen. In the Amana community the building that is now the Ronneburg was the communal kitchen and dining hall. The communities were very nearly completely self sufficient in every way, requiring and having very little contact with the outside world. Well, being America, that culture was taken over by capitalism and now all of the homes have kitchens and the Ronneburg charges for the food that they provide. Good German fare, by the way.
On the table's placemats they shared a couple the recipes and I thought that I would pass them on to you as well.
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Ronneburg's Old Fashioned Rhubarb Pie
To start you need your favorite single crust ready, prepped and in the pan.
Filling:
4 C. rhubarb, diced
2 eggs
1 C. sugar
1/2 C. milk
1 Tbsp. flour
pinch of salt
Evenly distribute the rhubarb in the pie shell.
In a mixing bowl with an electric mixer, beat eggs and sugar until thick.
Add milk, flour and salt. Beat until well blended.
Pour over diced rhubarb.
Bake at 350F for 1 hour or until firm in the center
If you are using this recipe to make other fruit pies, reduce the fruit to 3 cups.
I haven't tried this one yet but did have their strawberry/rhubarb pie. The waitress asked me what I thought of it and I told her that she should tell the cook to add a teaspoon each of vanilla and cinnamon and it would be even better. Hey, she asked and I always tell the truth as I see it.
******************************************
The other recipe that we picked up was for Ronneburg Cottage Cheese. Now I love good cottage cheese. I don't like it to taste sour or bitter and brands like Land of Lakes, Well's Blue Bunny and Shamrock make the best. Den had never eaten cottage cheese in his life, never. His dad had him convinced that it was something rotten. Yes, and this is the person that delights in Maytag Blue Cheese, now you tell me the logic in all of that reasoning. I think that I will have to roll up my pant legs a bit to get through it. I talked him into trying this and really thinks that I should have it on hand. Being a cottage cheese lover myself, I really liked this one.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ronneburg Cottage Cheese
1 16 oz. carton cottage cheese, go for the good stuff, please
1 scallion, chopped and use some of the green (yesterday's had chives in it instead of the scallion which made the taste a bit more subtle. I would say a good tablespoon for the amount of cottage cheese)
2 Tbsp. buttermilk
dash of salt
It had a nice taste and as I said Den liked it and had prior to this point in his 62 years not eaten and swore it was evil rotten stuff.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The point of the trip was the tickets that Den had gotten to see "Always........Patsy Cline" at the Old Creamery Theatre. The show was great. Molly Hammer nailed the tonations and tempo of Patsy Cline. There wasn't a bad seat in the house. Great small theater and yes we enjoyed ourselves.
Well, the washer has stopped and I have a ton of things to get done today, so I should let you all go and talk to you next time.
God Bless and Hugs To All,Linda
We took a drive Saturday headed to the Greeley, Iowa fireman's pancake breakfast and a Civil War reenactment over near Elkader. It was windy and there was a frosty bite to the air that made you not want to be out of doors too long with out a good jacket. Saturday was just not our day. Den had the wrong day for the pancake breakfast, that would have been yesterday, Sunday, and we had other plans. So we took off for Elkader only to be told that the man that was organizing things had taken ill and it was cancelled until next year. So we drove into Edgewood and stopped for coffee and a cinnamon roll at Cafe Rose' and visited with Mr. and Mrs. Fudge as we enjoyed our treats.
Sunday worked out better. We took off early for the Amanas and had an early lunch at The Ronneburg Restaurant. The Amana Colonies were settled back in the mid 1800's but some German Lutherans who had fled Germany for religious issues and settled in Ebenezer, New York and soon out grew that area and found a home in the area that we know as the Amana Colonies. The group known as the"Community of True Inspiration" was a communal group to the fullest extent. No one's home had it's own kitchen. In the Amana community the building that is now the Ronneburg was the communal kitchen and dining hall. The communities were very nearly completely self sufficient in every way, requiring and having very little contact with the outside world. Well, being America, that culture was taken over by capitalism and now all of the homes have kitchens and the Ronneburg charges for the food that they provide. Good German fare, by the way.
On the table's placemats they shared a couple the recipes and I thought that I would pass them on to you as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ronneburg's Old Fashioned Rhubarb Pie
To start you need your favorite single crust ready, prepped and in the pan.
Filling:
4 C. rhubarb, diced
2 eggs
1 C. sugar
1/2 C. milk
1 Tbsp. flour
pinch of salt
Evenly distribute the rhubarb in the pie shell.
In a mixing bowl with an electric mixer, beat eggs and sugar until thick.
Add milk, flour and salt. Beat until well blended.
Pour over diced rhubarb.
Bake at 350F for 1 hour or until firm in the center
If you are using this recipe to make other fruit pies, reduce the fruit to 3 cups.
I haven't tried this one yet but did have their strawberry/rhubarb pie. The waitress asked me what I thought of it and I told her that she should tell the cook to add a teaspoon each of vanilla and cinnamon and it would be even better. Hey, she asked and I always tell the truth as I see it.
******************************************
The other recipe that we picked up was for Ronneburg Cottage Cheese. Now I love good cottage cheese. I don't like it to taste sour or bitter and brands like Land of Lakes, Well's Blue Bunny and Shamrock make the best. Den had never eaten cottage cheese in his life, never. His dad had him convinced that it was something rotten. Yes, and this is the person that delights in Maytag Blue Cheese, now you tell me the logic in all of that reasoning. I think that I will have to roll up my pant legs a bit to get through it. I talked him into trying this and really thinks that I should have it on hand. Being a cottage cheese lover myself, I really liked this one.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ronneburg Cottage Cheese
1 16 oz. carton cottage cheese, go for the good stuff, please
1 scallion, chopped and use some of the green (yesterday's had chives in it instead of the scallion which made the taste a bit more subtle. I would say a good tablespoon for the amount of cottage cheese)
2 Tbsp. buttermilk
dash of salt
It had a nice taste and as I said Den liked it and had prior to this point in his 62 years not eaten and swore it was evil rotten stuff.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The point of the trip was the tickets that Den had gotten to see "Always........Patsy Cline" at the Old Creamery Theatre. The show was great. Molly Hammer nailed the tonations and tempo of Patsy Cline. There wasn't a bad seat in the house. Great small theater and yes we enjoyed ourselves.
Well, the washer has stopped and I have a ton of things to get done today, so I should let you all go and talk to you next time.
God Bless and Hugs To All,Linda
Saturday, May 16, 2009
Tea Cozies and More Tea Cozies
I have made 3 tea cozies for the Betty's Bread Basket and Tea Room. Nothing really too significant until the last one. I didn't picture it before I put it in to service but have made 2 since then and one is for sale at the tea room. I used old fashion embroidery along one side of several of the branches to form the quilting needed to stablize the batting. I was just going to give it to Betty for the tea room but she wanted it put out for sale as a customer or two have asked if we see them.
Today I completed this one.
It is too look like a slice of watermelon. I used "stich witchery" to applique the pink onto the green and then used my decorative stitches on my machine to trim it out. Small black buttons stand in for the seeds and add to the stability of the batting. Sold today 5/29/09 at Betty's Bread Basket and Tea Room for $15.00.
I have a plan worked up for a thatch roofed cottage and possibly a bisto one with a black and white checker board background and an appliqued wee chef in the middle. I also think that this one could work up onto an orange or lemon if you chose your colors, right and the thread to do the sections.
This one took 2 "fat quarters" for the outside and 1 for the lining. The yellow one took 2, one for the outside and one for the lining.
Once I get one started I have trouble sleeping so I think maybe I should leave them sit for a while. I get like this when I am working on a recipe idea to. I just can't leave it alone and sleep on it. I just have got to finish it.
Your feed back is welcome as are your ideas.
Wednesday, May 13, 2009
Strawberry/Rhubarb Crunch
I received my latest copy of the Pensey's Spice catalog. They had some incredible sounding things in there this time. I saw this one and just had to try it.
This is soooooo good and the aroma as it is baking is heavenly.
Strawberry/Rhubarb Crunch
Penzey's Spices website
· 1 Cup flour
· 1 Cup brown sugar, firmly packed
· 3/4 Cup oatmeal, uncooked
· 1/2 Cup butter, melted
· 2/3 Cup sugar
· 1-2 tsp. CINNAMON (we used CHINA)
· 2 Cups diced rhubarb (about 2 good sized stalks)
· 2 Cups strawberries, sliced
· 1 Cup water
· 2 TB. cornstarch
· 1 tsp. PURE VANILLA EXTRACT
Preheat oven to 350°. In a roomy bowl, combine the flour, brown sugar, oatmeal, butter, sugar and CINNAMON and mix until crumbly. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries. In a small saucepan, heat the water, cornstarch and VANILLA over medium-low heat until thick and clear, stirring often. This takes about 5 minutes. Pour over the rhubarb/ strawberry layer. Top with the remaining crumb mixture and bake at 350° for 60 minutes. Prep. time: 15 minutes Baking time: 60 minutes Serves: 10-12
Penzey's Spices website
· 1 Cup flour
· 1 Cup brown sugar, firmly packed
· 3/4 Cup oatmeal, uncooked
· 1/2 Cup butter, melted
· 2/3 Cup sugar
· 1-2 tsp. CINNAMON (we used CHINA)
· 2 Cups diced rhubarb (about 2 good sized stalks)
· 2 Cups strawberries, sliced
· 1 Cup water
· 2 TB. cornstarch
· 1 tsp. PURE VANILLA EXTRACT
Preheat oven to 350°. In a roomy bowl, combine the flour, brown sugar, oatmeal, butter, sugar and CINNAMON and mix until crumbly. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries. In a small saucepan, heat the water, cornstarch and VANILLA over medium-low heat until thick and clear, stirring often. This takes about 5 minutes. Pour over the rhubarb/ strawberry layer. Top with the remaining crumb mixture and bake at 350° for 60 minutes. Prep. time: 15 minutes Baking time: 60 minutes Serves: 10-12
This is soooooo good and the aroma as it is baking is heavenly.
You have got to try this. The only thing that I changed was to add just a touch of salt. Add vanilla ice-cream and you are in 7th heaven.
God Bless and Hugs To All,
Linda
God Bless and Hugs To All,
Linda
You can check out Penzey's site http://www.penzeys.com/cgi-bin/penzeys/shophome.html
These folks are a great resource for spices, herbs and great recipe suggestions.
Friday, May 1, 2009
Strawberry Vinaigrette
Strawberry Vinaigrette
This one isn't as sweet as the Raspberry Poppy Seed Dressing but is very taste. I used 2 Cups of sliced strawberries when I made it this evening and will use the dressing tomorrow night on a salad of baby spinach with strawberries and honeyed almonds.
This one isn't as sweet as the Raspberry Poppy Seed Dressing but is very taste. I used 2 Cups of sliced strawberries when I made it this evening and will use the dressing tomorrow night on a salad of baby spinach with strawberries and honeyed almonds.
Strawberry Vinaigrette
Ingredients:
1 c. olive oil
1/2 pint strawberries, with tops cut off (I used 2 C. sliced strawberries when I made this)
Ingredients:
1 c. olive oil
1/2 pint strawberries, with tops cut off (I used 2 C. sliced strawberries when I made this)
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper
1/4 t. dried leaf tarragon, crumbled
1/4 t. sugar
Directions:
Combine oil, berries, vinegar, salt, pepper, tarragon and sugar in food processor. Whirl until berries are pureed. The vinaigrette dressing can be prepared ahead of time and refrigerated. Stir before using.
Directions:
Combine oil, berries, vinegar, salt, pepper, tarragon and sugar in food processor. Whirl until berries are pureed. The vinaigrette dressing can be prepared ahead of time and refrigerated. Stir before using.
Makes about 2 cups of dressing.
Per Tablespoon: 82 calories, 0 g protein, 9 g fat, 0 g carb, 45 mg sodium, 0 mg cholesterol. Exchanges: 1 3/4 fat
Per Tablespoon: 82 calories, 0 g protein, 9 g fat, 0 g carb, 45 mg sodium, 0 mg cholesterol. Exchanges: 1 3/4 fat
Chicken Valenciano
This one I tasted yesterday and while I have had my fill of "Southwest" flavors for a year or more yet, this one I like quite well. It is both sweet and tangy at the same time and works well together. I have added my own take on what it seemed to need. Hope you like it. It comes from American Lifestyle magazine.
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Chicken Valenciano
IngredientsFor the Salsa
3 navel or Valencia oranges, peeled and segmented (Mandarin orange segments can be used if you find that fresh oranges aren’t available or too costly at the time)
1/2 red onion, minced and soaked in 1 cup water, then drained (this takes some of the bite out of the onion, I would suggest getting the flattest onion in the bin, as they are reportedly sweeter than the round ones)
2 scallions, diced
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 clove garlic, minced
It doesn’t call for it but I would add ¼ Cup each of chopped seeded tomato and chopped red bell pepper
Suggested additional sauce ( am adding this as I find that this dish needs a wee bit of sauce with it.
1 tbsp. Good orange marmalade
½ C. Freshly squeezed orange juice
1 tbsp. corn starch
Cook it just until it begins to thicken.
For the chicken
6 boneless chicken breasts halves, lightly pounded, or 6 (7-ounce)
1/4 cup olive oil
1 tablespoon kosher salt
1 teaspoon cracked pepper
1 tablespoon ground cumin
12 small red potatoes
Cooking Intructions
Make the salsa: In a medium-size bowl, toss together the orange segments, onion, scallion, cilantro, oil, and garlic. Allow to marinate for 20 to 30 minutes before serving.
Make the chicken: Preheat the oven to 400 (degrees) Fahrenheit
Brush the chicken breasts with 2 tablespoons of the oil and season with salt, pepper, and cumin. Place the batches in a large, heavy ovenproof skillet over medium heat.
Cook until well-browned on both sides. Place in the oven and roast until the chicken is cooked through, about 15 minutes for boneless breasts, about 20 minutes for airline breasts**. Remove the chicken from the pan and set aside, keeping warm.
Place the red potatoes and the remaining 2 tablespoons of oil in the same skillet, and roast in the oven for 30 to 35 minutes, or until golden and tender.
Slice the boneless chicken breasts and arrange on a serving platter, family style; serve the airline chicken breasts on individual serving plates. Either way, top with the salsa, and garnish with roasted red potatoes.
This dish is really pretty served with a green veggie to give the plate a red/yellow/green color pallet. I would suggest a salad that has a sweeter dressing to start the meal.
I have added my own comments in pink.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Valenciano
IngredientsFor the Salsa
3 navel or Valencia oranges, peeled and segmented (Mandarin orange segments can be used if you find that fresh oranges aren’t available or too costly at the time)
1/2 red onion, minced and soaked in 1 cup water, then drained (this takes some of the bite out of the onion, I would suggest getting the flattest onion in the bin, as they are reportedly sweeter than the round ones)
2 scallions, diced
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 clove garlic, minced
It doesn’t call for it but I would add ¼ Cup each of chopped seeded tomato and chopped red bell pepper
Suggested additional sauce ( am adding this as I find that this dish needs a wee bit of sauce with it.
1 tbsp. Good orange marmalade
½ C. Freshly squeezed orange juice
1 tbsp. corn starch
Cook it just until it begins to thicken.
For the chicken
6 boneless chicken breasts halves, lightly pounded, or 6 (7-ounce)
1/4 cup olive oil
1 tablespoon kosher salt
1 teaspoon cracked pepper
1 tablespoon ground cumin
12 small red potatoes
Cooking Intructions
Make the salsa: In a medium-size bowl, toss together the orange segments, onion, scallion, cilantro, oil, and garlic. Allow to marinate for 20 to 30 minutes before serving.
Make the chicken: Preheat the oven to 400 (degrees) Fahrenheit
Brush the chicken breasts with 2 tablespoons of the oil and season with salt, pepper, and cumin. Place the batches in a large, heavy ovenproof skillet over medium heat.
Cook until well-browned on both sides. Place in the oven and roast until the chicken is cooked through, about 15 minutes for boneless breasts, about 20 minutes for airline breasts**. Remove the chicken from the pan and set aside, keeping warm.
Place the red potatoes and the remaining 2 tablespoons of oil in the same skillet, and roast in the oven for 30 to 35 minutes, or until golden and tender.
Slice the boneless chicken breasts and arrange on a serving platter, family style; serve the airline chicken breasts on individual serving plates. Either way, top with the salsa, and garnish with roasted red potatoes.
This dish is really pretty served with a green veggie to give the plate a red/yellow/green color pallet. I would suggest a salad that has a sweeter dressing to start the meal.
I have added my own comments in pink.
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