Tuesday, July 31, 2007

Honey Boy Alaska Salmon Patties

I know, it has been a couple of days. Forgive me. Both my grandbabies were sick & I cought the bug to. Not easy taking care of little ones when your sick also. Well, I raised these babies from babies and they have lived with me since birth on the exeption of Laila who lived with me since she was 6 weeks old. I attended the birth of my second grandbaby Madison (Madie). My daughter works a full time job, and attends college full time, so they are my babies. :) Sadly, though, my daughter will be moving out of town when she graduates on August 10, 2007 which is a few days away. They are headed to South Carolina to visit her real dad for a week then they are coming back to get ready to move.
This is breaking my heart as I love my grandbabies dearly & it will be like losing a limb or a part of my heart. I will have to adjust to cooking for two instead of 4 from now on.

On with the recipe.....(which I got of a label from a can of Pink Salmon)

1 can (14.75 oz.) Honey Boy Pink Salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 eggs
2 tablespoons minced parsley
1 tablespoon lemon juice
1/4 teaspoon each of salt & dill weed
Dash of pepper

Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients including the 2 tablespoons of liquid. Shape into 8 one inch thick patties. Pan-fry on both sides in 2 tablespoons oil or butter until golden brown.

Saturday, July 28, 2007

Pork Tenderloin Cubano with Mango Mojo

I don't usually put recipes in here that I get from my email, but this one looked really good, and the name was funny, on the exception of the 'pork', which we don't eat. I will have to ponder on what to substitute for the pepperoni and the chorizo etc. Since my husband is Mexican, he loves Chorizo, well, so do I. But because of his heart surgeries, we had to make some major changes to his diet, and I followed, as well as a religious thing (at least on my part, not his). Since this is a Cuban recipe, I want to tell you, I feel sorry for the Cubans, when Castro took over, he stole my Uncles land and imprisoned him and killed him. We still haven't gotten over the hurt from that. I am a forgiving person.

Get ready for some mojo magic as you prepare this sophisticated and festive dish!

Prep Time: 20 min. - Cook Time: 30 min. - Stand Time: 10 min.

1 whole pork tenderloin (1 1/2 lb.), butterflied
1 cup Pace® Chunky Salsa or Chipotle Chunky Salsa
7 1/2 oz. cooked chorizo sausage or pepperoni, chopped (about 2 cups)
1/2 cup Pepperidge Farm® Garlic Herb Croutons, crushed
1 cup orange juice
3 tbsp. chopped fresh cilantro leaves
2 tbsp. packed brown sugar
1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups) Directions:

1. Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.

2. Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.

3. Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce. Serves 6.

TIP: * The internal temperature of the pork should reach 155°F. During the standing time the temperature will continue to increase to 160°F.

For a milder flavored sauce, an equal amount of chopped parsley can be substituted for the cilantro.

Friday, July 27, 2007

Poor Kitty, Chocolate Chip cookies & todays Saturn front porch weather pic.

This picture is of one of many kitty cats that people dump off at our place when they don't want them anymore. This kitty must have belonged to someone at sometime, because this one let me pet her/him. I tried putting food in a bowl, but she wouldn't eat it, so I put it straight on the floor and she ate it. As long as she is here, I will take care of her, as well as my Dad, who is a Great Grandpa. My Dad & Mom live next door. So far to date this year, my Dad has taken a total of 18 cats to the vet to get them shots and fixed at his own expence. It is costly for him but necessary. These cats stay around our property and we feed them and keep fresh water for them all. Two cats are allowed in Dads house, and one cat is allowed in my house. The one I have, I adopted from the shelter in the next town over and his name is Panther. Solid black and loveable as can be.
We see people late in the evening stopping near our cattle guard at the end of the road, dumping pets off because they don't want to bother with them any more, or they move, and can't have pets in their new house. It is sad because they do not know how to survive in the wild. Where we live is a rural area and pretty much some wild country. I think the cats have a connection with one another to. Like if one is dumped off, the other cats will go fetch it and bring it or show it our house to get food and care.
This becomes a burden on my fathers pocket book as he is on a fixed income and my Mom is handicapped and can't take care of herself. My husband and I help out as much as we can in feeding the animals and caring for them. I can not afford to take them all to the vet, so when this problem gets out of our hands, I don't know what will become of the kitties.
The kitty you see below is a new one that showed up and is bone thin. Then one of my other favorites is a crosseyed white cat, with two different colored eyes and a deformed ear. The other cats will let it eat last, but she looks healthier than it when she first showed up here. She was half dead and near starved to death. Now she is thriving here at our place. Then there is the siamese cat. Wow, this one had some problems to, and is the shy one. She is thriving as well and is getting more weight on her.
Another one of my favorites was a cat I called 'Fang'. She sadly passed away. I had never seen a cat with fangs that hung down her face, but this one did. She had ran off and was bitten by some animal or something, and she could not survive it and passed away. On the back part of our property, we started having little animial cemetery and have two cats, one kitten, and three dogs buried there. One dog was a dog we raised from a pup and she was hit by a car. Her name was Sunshine and I miss her even today. The other two are dalmations that belonged to my sister Wendy. Denae' died of old age, and she has my angle tomb stone for her little head stone. I had that made for me for when I die, but my sister and all of us were so sad about her passing, I gave it to her. The other dalmation died of old age also.
Sadly, I have one other dog of my own and her name is Sissy. She is about 15 or 16 yrs old and grew up the better part of her life with my children, growing up together. She isn't looking to good these days and is not as active as she used to be. She used to howl with me, and now she can't howl anymore. She alsow loves to go 'bye bye' and when you say, "Sissy, want to go bye bye", she runs to the car. Now she just lays there and looks at me.

What your seeing, is what your seeing. This is todays front porch pic. here in Saturn, Texas. It sort of reminds me of a story my sister told me about when she was in England. She was able to go to England and Germany many years ago. She was walking in the rain with no hat or umbrella and people were looking at her like she was crazy. But, she was loving it. She said, "I can't believe it, I am walking in the rain in England.". Must have been something. My little sisters name is Wendy and she is a huge fan of Princess Diana and the Queen and the all the monarchy. I am also.

Todays recipe came from the back of a blonnet Butter box. NOt sure if Blue bonnet is actually 'butter' or not....


2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 cup Blue Bonnet stick, melted and cooled
1 1/2 cups brown sugar
1 egg
2 tsp vanilla extract
1 cup semi-sweet chocolate chips.

  1. Preheat oven to 350 degrees

  2. Combine flour and baking soda. Set aside

  3. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.

  4. for each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 degrees for 9 to 11 minutes or until edges harden and centers are still soft.

Thursday, July 26, 2007

Newest Front Porch pic of sky in Saturn, & the apron I made my grandbaby.

These clouds popped up today and looks like we will be getting more rain here in Saturn, Texas.
The temperature dropped lower. It is now 84 degrees and we are not having much of a summer. Some big fat white mushrooms are growing out here now also, and I wonder if I can eat them or if they are poisonous.
This next picture is of Laila, my grandbaby, I made her an apron to help me cook & clean. You would not believe how much help she is. :) When she puts this apron on, I can get her to pick up her toys with no problem. She loves it. Grandma loves you baby.


I am a dork. I woke up this morning thinking the tea was all gone from the refrigerator and made a new pot. Went to the refrigerator to get the tea picture, and found it half full. Go figure! So I added the new brew to it & now I have some strong tea, which is good by me as I like it. I hear the t.v. broadcasting another bomb threat at an airport. My Grand baby is talking WAY to loud today for some reason and it is bothering my ears. That's funny cause I am partially deaf.

The recipe below I got off a plastic bag of Hill Country Fare Young Chicken Boneless Skinless Chicken Breasts. I am making this for supper tonight. :)

1 tbl. Veg. oil

2 pounds (2-3 pieces) Chicken Breasts, thawed & cut in half

1 cup chopped Green Bell Pepper

1 1/2 cups chopped onion

3 cloves garlic, peeled & chopped ( I use my Scandinavian garlic mincer)

1 can (23oz) chopped black olives

1 can (8 oz) Tomato sauce

1 can (26oz) Pasta sauce

Heat oil in a large skillet over medium heat. Brown thawed chicken for 10 minutes, turning once. Add bell pepper, onion, garlic and black olives; cook for 3 to 5 minutes or until tender. Stir in the tomato sauce and pasta sauce. Simmer on medium-low heat for 35-40 minutes or until chicken is done. Season to taste. Serve over hot, cooked rice or pasta, if desired. Makes 6-8 servings.

Wednesday, July 25, 2007

Storms coming!! A pic from my front porch.

Looks like we are in for it again today here in Texas. I just took a shot from my front porch a view of the oncoming storm AGAIN. I don't mind the rain. But I have a feeling the earth is going through some major changes and the public should stock up for this coming winter.
Temp right now is 78.7 degrees, we are currently under ANOTHER flash flood warning. I live close to the Peach creek and also near possum trot run and they do have tendencies to over flow and flood. Please dear Lord, keep us safe here.

I was going to confess today, but I am truly to scared to. I can not bring myself to do it, and I hope you understand. Thats it. Finito, finished, done, over with. Rest assured I am not being abused nor am I hooked on any drugs. I may build up the curage later okay, right now, I cant.

Tuesday, July 24, 2007

Photos of some critters for Jungl to see

I had seen Jungls photos on his blog and wanted to share these two photos of a couple of critters living on my front porch and in my yard. Taken with a Samsung digital camera. (operator of camera is not a professional-that would be me)
In the one photo, is what I call a zipper spider and they get huge here in Texas. This one has been catching dirt dobbers near my wind chimes. In the other photo, is a green grasshopper, because of the rain, this one has become extremely overweight and fat. You may need to look closely.
I am not good at taking pictures but I hope you like these. You can go to Jungl's web page and see some extraordinary photos he has taken. Cheers to you my friend. :)



I found this article I had cut out of the August 1995 Country Homes magazine. It was so interesting that I want to share it. Also, tomorrow I will be making a really HUGE confession to you all. I will also be posting photos, so I hope you book mark it for the big confession tomorrow. It is about a problem I have had for years, and the time to come out with it, now. The reason I have to wait until tomorrow? My cameras batteries need charging. So, I will really be needing some help, as well as some encouragement and advice as to what to do. But please, before you make judgements toward me, please read the whole article tomorrow, before you do. Actually, I don't want negative criticism, just positive, as it will not be easy for me.

On with the article....

Take a bite of marigold muffins, and the sunny essence of summer butters your taste buds. Sip jasmine-laced punch and taste the soft perfume of flower petals. Whether you savor candied violets, hibiscus sorbet, or lavender mousse, you'll be indulging in the ancient pleasures of edible flowers.

Indeed, centuries before blossoms were appreciated for their beauty, they were prized for their delectability. In cultures as diverse as pre-Christian Rome, dynastic China and imperial Persia, flowers were a culinary staple. Not until the Industrial Revolution, when technology made more foods widely available, did the taste for flowers fade.

In the current climate for healthful eating, edible flowers have blossomed anew. Harvested from ornamentals, herbs, and vegetables, flowers now flavor appetizers, salads, soups, main dishes, and desserts. Flowers can be candied, jellied, pickled, deep-fried, sauteed, steamed, and stuffed.

Crystallize pansy and apple blossoms with egg white and sugar for cake decorations. Dip Acadia and elderberry flowers into batter for fritters and use hollyhocks as colorful cups for dips and seafood salads. Fill squash blossoms with any savory mousse and brew teas by steeping chamomile or rosemary in boiling water.

Flower cookery can be as simple as strewing basil blossoms atop sliced tomatoes, spooning scented-geranium leaves into the sugar bow, floating garlic chive rosettes in vinegar, or topping fruit with pineapple sage trumpets. Fold bee balm into soft butter or cheese for a spread, mix roses into cookie dough, and sprinkle calendula on pasta, rice and eggs.

Some blooms, such as woodruff and hoeysuckle, are sweetish; others, such as nasturtium and arugula, are pungent. Day lilies hint of chestnut, gladiolus's taste like lettuce, and tulips like asparagus. Borage is cool as cucumber, carnations spicy as cloves.

Experimentation is tempting, but first be sure the flower is edible. Many specimens, including foxglove, iris, daffodil, and sweet pea, are poisonous by nature. Also, those grown for the florist trade usually are toxic from pesticides and other harmful chemicals used in greenhouses and nurseries. If you are uncertain, consult poison control centers, horticultural organizations, or reliable reference books. The best bets are to raise flowers organically and obtain plants from specialty growers or garden catalogs. Edible flowers also are turning up at gourmet grocers, farmer's markets, and supermarkets.

It's little wonder that cooks are clamoring for these natural ingredients that are both traditional and novel.


  • Edible Flowers: From Garden to Palate, by Cathy Wilkinson Barash, Fulcrum Publishing, Golden, Colorado, 1993.

  • Flowers in the Kitchen, by Susan Blesinger, Interweave Press, Loveland, Colorado, 1991.

  • Taylor's Pocket Guide to Herbs and Edible Flowers, edited by Ann Reilly, Houghton Mifflin Co., Boston, 1990.

  • Cooking with Flowers, by Jenny Leggatt, Balantine-Fawcett-Del-Rey-Ivy Books, New York, 1987.

  • Edible Flowers, by Claire Clifton, McGraw-Hill, New York, 1984.

  • The Forgotten Art of Flower Cookery, by Leona Woodring Smith, Harper & Row, New York, 1973.

  • A Feast of Flowers, by Francesca Tillona and Cynthia Strowbridge, Funk & Wagnalls, New York, 1969.

Recipes with edible flowers

Try these recipes from Lane Furneaux, author of Heavenly Herbs, Love Letters Edition (Ladybug Press, Dallas, 1994.)


1/2 cup shortening

1/2 cup butter

1-2 fresh-snipped lavender leaves

2 1/4 cups all-purpose flour

1 1/2 cups sugar

2 eggs

1 tsp. baking powder

1 tsp. vanilla

Sprinkling of lavender blossoms

In a mixing bowl beat shortening, butter, and lavender leaves with electric mixer on medium to high speed for 30 seconds or until softened. Add about half of the flour, the sugar, eggs, baking powder, and vanilla. Beat until combined, then beat or stir in remaining flour. Gently stir lavender blossoms into mixture.

Drop dough from teaspoon 2 inches apart onto ungreased cookie sheet. Bake in 375 degree oven for 8 to 10 minutes or until edges are golden. Remove cookies and cool on wire rack. Makes about 40 cookies.

  • Article was originally written by Rosemary G. Rennicke

Monday, July 23, 2007


Technorati Profile
Interior and funishings designer Charlotte Moss gives step-by-step decorating advice in her latest book, Creating a Room, Penquin Books, New York, 1995. Some of her tips:
  1. Group items for more impact.
  2. Collections needn't be big-as few as six pieces can make an attractive vignette.
  3. Let larger items be the backdrop for smaller things.
  4. Take your porcelain out of the cabinets and display it on walls.


To tell the truth

Between 1983 and 1991, fake English pottery- from figures to candlesticks- entered the antiques market. Said to date between 1740 and 1798, the items had been distressed to imitate age and use. Many were handled by respected dealers and auction houses.

Twenty-six fake pottery pieces from teh collection of Mr. and Mrs. Henry H. Weldon, paired with 30 originals from the Colonial Williamsburg Foundation, make up teh exhibit "Designed to Deceive: English Pottery Fakes" on display at DeWitt Wallace Gallery in Williamsburg, Virginia, through 1995.

Books on fakery: Fabulous but Fake, Vol 1, by Norman S. Young, Fake Publications, Inc., Albany, New York, 1993.

Fake, Fraud, or Genuine?, Myrna Kaye, Bulfinch Press, New York, 1991.


This recipe I got from a recipe book called '100 Years of Recipes & Remembrances- First Baptist Church Boerne, Texas'. It was contributed by Peggy Robinson. The cookbook is copyrighted 1999.

2 lbs. ground beef

1 med. onion, chopped

2 (14 1/2 oz.) cans diced tomatoes, undrained

1 can Ro-Tel tomatoes and green chiles, undrained

1 can whole kernel corn, undrained

1 can pinto beans, undrained

1 can Ranch-style beans, undrained

1 pkg. dry taco seasoning mix

1 pkg. dry original Hidden Valley Ranch dressing mix

Brown ground beef with onion. Drain off excess fat. Put ground beef, onion and all remaining ingredients in a slow cooker and simmer 2 hours or longer. The longer it simmers, the better the seasonings are mixed. You do not need to add water to the soup, although you can rinse out the bean cans with a small amount of water and add to soup if desired. If you do not have a slow cooker, use a Dutch oven over very low heat, stirring often. Freezes well.

Sunday, July 22, 2007


As a youngster, I recall my Grandmothers, one who hailed from Sweden, the other, Pennsylvania... and their remedies for cures and ailments. My Swedish grandmother would put mint in tea that she grew outside near the house, so did my Pennsylvania grandmother. Honeysuckles scented the yard at Grandma's house along with other things a kid would have no problem sniffing, smelling or tasting. I would always get the warning though, "Don't touch those red berries, they are poisonous.". There was ALWAYS aloe Vera in every house for burns, and also because they were easy and low maintenance to take care of, and looked nice.

Who out there now, can tell their children what is poisonous and what is not? We aren't in tune with mother nature like we used to be. I am though. I have pomegranate trees, plum trees, wild mustang grapes, honeysuckles, and many more things for my grand babies to test and taste. I also know what not to test or taste. Start a small corner herb garden for you children or grandchildren and teach them about the nature that the good Lord gave us. Here below, I posted some good remedies.


Sipping this infusion will relieve nausea and stomach upset, and lessen menstrual cramps. Do not drink more than 2 cups a day. 2 teaspoons dried German chamomile flowers1 cup boiling water Steep the flowers in the boiling water, covered, for 15 minutes. Strain, then slowly sip the infusion.
A standard infusion is prepared by adding 1 to 2 teaspoons of dried herb (or 2 to 4 teaspoons of fresh herb) to a cup of boiling water. Infuse for 10 minutes before straining. If the herb is left too long, the infusion will become bitter. It's best to use a ceramic pot with a lid.
The standard dosage is one cup three times a day. It may be taken hot or cold, but infusions prepared for colds and flu should be taken hot. Never prepare the infusion more than 24 hours in advance.

Saturday, July 21, 2007


For my birthday, (which is in Feb. by the way) my daughter bought me a new cast iron skillet. For Mother's Day, she bought me 'The Cast Iron Skillet Cookbook - Recipes for the Best Pan In Your Kitchen by Sharon Kramis & Julie Kramis Hearne'. I always love cooking in my cast iron skillets and dutch ovens. It gives me the feeling of tradition and days gone by. I don't use Teflon pots and pans, because over time, they start to flake off and it worries me that some of that Teflon will end up in the food I am cooking and possibly be harmful to my family. So, Teflon is a no-no in my house. I stick with traditional old time cookware. Although I am not selling my own cookbook that my daughter got me, you can purchase one here if you like... They start from $11.53 and can go as high as $16.95 depending on who you buy it from... http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=1570614253 and now, on to the recipe.

This is a recipe meant for the cast iron skillet. Just a few ingredients produce an amazing puffed pancake that looks as though it might rise right out of the pan. We like to serve this puffed pancake on lazy Saturday mornings and, even more, we love getting it served to us on Mother's Day.


2 tbs butter

4 extra-large eggs

1/2 cup all-purpose flour

1/2 cup milk


3 tbs butter

Juice of 1 lemon

1/2 cup powdered sugar

Preheat the oven to 425. To make the Dutch baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.

Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.

To clarify the butter for the topping, melt it over low heat in a small saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, about 5 minutes. Pour through a strainer into a glass measuring cup.

When the Dutch baby is done, drizzle the clarified butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.

Thursday, July 19, 2007


This recipe I clipped from the April 20, 2004 edition of Family Circle. I remember when Calzones became popular here in America. I believe it was in one of the Seinfeld comedy shows when the world over was making Calzones. LOL. I had heard of them before that, but never had made one. This recipe is an easy one to make, and I love spinach and hope you all do to. I think the spinach is safe to eat now, isn't it?? In this recipe, I substituted turkey for the ham as we do not eat pork.

1 package (12 ounces) frozen spinach souffle, thawed in refrigerator overnight

1/4 pound sliced cooked ham, coarsely chopped

1/2 cup shredded Swiss cheese (2 ozs)

1 tube (10 ozs) refrigerated pizza crust

Heat oven to 400 degrees. Coat baking sheet with nonstick cooking spray. In large bowl, combine thawed spinach souffle, ham and cheese

Unroll tube of refrigerated pizza crust into 10-inch square; if necessary roll out with rolling pin. Cut into four 4-inch squares. Spoon 1/2 cup spinach mixture onto each square; spread into a triangle to cover half. Fold dough over filling to form triangle. Roll edge over once to seal. Invert onto prepared baking sheet. with fork, press edges to seal. Repeat with remaining filling and dough.

Bake in 400 degree oven until calzones are browned and filling is hot, about 20 minutes. Let stand 5 minutes before serving.

Wednesday, July 18, 2007


Moist and faintly spicy, the rabbit is garnished with buttery-tasting apple slices.

1 2lb rabbit, cut into 6 serving pieces

1 cup apple cider

2 tbsp. Dijon mustard

2 tbsp. green peppercorns

1 1/2 tbsp. chopped fresh thyme leaves plus more for garnish or 1 tsp. dried

1 tbsp. crushed peppercorns

1/2 tsp. crushed red-pepper flakes

2 tsp olive oil plus more for oiling roasting rack

1 firm apple, unpeeled

1 tbsp. fresh lemon juice

2 tsp. butter

1 tbsp. brown sugar

Place rabbit pieces in a non aluminum shallow dish. In a small bowl, whisk together cider, mustard, green peppercorns, thyme, black peppercorns and red pepper flakes and pour over the rabbit, turning to coat well. Cover and marinate in the refrigerator for 24 hours, turning occasionally.

Preheat oven to 450 degrees. Brush marinade off the rabbit pieces, reserving it. Heat oil in a nonstick skillet over medium-high heat, and sear the rabbit pieces for 1 to 2 minutes per side, or until lightly browned. Place them on a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting occasionally with the reserved marinade, until the juices run clear when the rabbit is pierced with a skewer.

Meanwhile, core and slice apple into 1/2-inch slices. Toss with lemon juice. Heat butter in a nonstick skillet over medium heat. Add apples, sprinkle with brown sugar and cook for 3 to 4 minutes, or until golden, turning once. Arrange rabbit on a serving platter and garnish with apple slices and fresh thyme, if using. Serves 4.

Sunday, July 15, 2007


Here is a really good recipe from Woman's Day, August 1975. They used to have these little inserts in their magazine you could tear out with alot of recipes in them. Have the little children help you with these. Something children will always remember, is the time spent helping to make cookies in the kitchen. I made my granddaughter, Laila, a little apron to wear when baking or cooking. If she is picking up her toys and helping me clean, she runs for her little apron, and she is only three. :)


2 cups quick-cooking rolled oats

3/4 cup sugar

1/2 cup butter or margarine, melted and cooled

1/4 cup flour

2 egg whites, stiffly beaten

In mixing bowl stir together oats, sugar, butter and flour. Fold in egg whites until well blended; drop by heaping teaspoonfuls on greased cookie sheets. Bake in preheated 350 degree oven until golden, about 12 minutes. Remove to rack to cool. Store in airtight container. Makes about 3 dozen.

Wednesday, July 11, 2007


SMA KOTTBULLAR (Small Swedish Meatballs)

1 tbls butter
4 tbls finely chopped onion
1 large boiled potato, mashed (1 cup)
3 tbls fine dry bread crumbs
1 lb. lena ground beef
1/3 cup heavy cream
1 tea. salt
1 egg
1 tbls. finely chopped fresh parsley
2 tbls. butter
2 tbls. vegetable oil
1 tbls. flour
3/4 cup light or heavy cream

In a small frying pan, melt the tablespoon of butter over moderate heat. When the foam subsides, add the onions and cook for about 5 minutes, until they are soft and translucent but not brown.
In large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg, and parsley. Knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 1 inch indiameter. ARrange the meatballs in one layer on a baking sheet or a flat tray, cover them with plastic wrap and chill for at least 1 hour before cooking.
Over high heat, melt the 2 tbls of butter and 2 tbls. of oil in a heavy 10 - 12 inch skillet. Whe the foam subsides, add the meatballs, 8 - 10 at a time. Reduce the heat to moderate and fry the ballson all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 - 10 minutes the meatballs should be brown on the outside and show no trace of pink inside when one is broken open with a knife. Add more butter and oil to the skillet as needed, and transfer each finished batch to a casserole or baking dish and keep warm in a 200 degree oven.
If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juice. Remove from the heat, pour off all of the fat from the pan, and stir in 1 tbls of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 - 3 minutes, stirring constantly, until it is thick and smooth. Pour over the meatballs and serve.
If the meatballs are to be served as an hors d' oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the suace.

Tuesday, July 10, 2007

SILLSALLAD (Herring Salad in Sour Cream Sauce)

One of the finest seafood treats of Scandinavia is smoked Baltic herring, and nowhere is it quite so delicious as on the Danish island of Bornholm. Here the herring are caught, cleaned and smoked on the same day, and then shipped by fast boat to Copenhagen, often arriving still warm, with juices and flavor intact. It is their tender fragility, however, that is the "Bornholmers" greatest drawback, for they do not travel well and must be sampled in Denmark or not at all.(recipe from the book,The Cooking of Scandinavia - Time Life Books)


1 cup finely chopped herring (salt, matjes, pickled, Bismarck)

1/2 pound finely chopped cooked tongue or veal (optional)

1/2 cup finely chopped cold boiled potatoes

3 cups finely chopped apple, cored and peeled

1/3 cup finely chopped onion

1/2 cup finely chopped dill pickle

4 tablespoons finely chopped fresh dill

2 tablespoons white wine vinegar


Freshly ground black pepper


3 chilled hard-cooked eggs

1 tablespoon prepared mustard

2 tablespoons white wine vinegar

1/4 cup vegetable oil

2 to 4 tablespoons heavy cream


1 cup sour cream

3 tablespoons beet juice

1/2 teaspoon lemon juice

In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, Apple, onion and pickle. Mix three tablespoons of the dill with the vinegar, and add salt and pepper to taste. Pour over the salad ingredients and toss gently with a wooden spoon.

DRESSING: Remove the yolks from the hard-cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consistency of heavy cream. Pour over the salad, mix lightly but thoroughly, cover, and chill for at least two hours.

Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and the remaining chopped dill.

SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.

Monday, July 9, 2007


Scandinavia. Ahhh. This is where my roots are. My grandmother Singne Olivia Nordberg Vivians family is from Sweden. So anything Scandinavian, is near and dear to my heart.

Egg cake, a traditional Danish favorite, is cooked slowly on top of the stove until it has set to a custard like consistency. It is served with a topping of crisp bacon and chopped chives.

1/2 pound bacon, preferably Danish

6 eggs, lightly beaten

1 tablespoon flour

1/2 teaspoon salt

1/2 cup milk

3 tablespoons chives, finely cut

Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12-inch skillet. Do not let them get to crisp. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree oven. Remove all but a tablespoon of the clear bacon fat from the skillet.

In a mixing bowl, beat the flour and salt into the eggs only long enough to combine them, and then slowly beat in the milk. Warm the fat in the skillet over moderate heat and pour in the egg mixture. Turn the heat down to low and without stirring let the eggs set into a firm custard. Since this will take about 20 minutes, an asbestos pad placed under the skillet will help to prevent the bottom of the egg cake from burning. Arrange the bacon slices and chives over the top of the finished cake. Serve directly from the pan, as a first course, brunch or late-supper dish.

Sunday, July 8, 2007


Fish cooks very quickly; it should be cooked at a high temperature for a short period of time. No tenderizing is necessary...all fish is naturally tender!

BAKING: Bake fish uncovered in a 450 degree oven for 10 minutes per inch of thickness. If baking a fillet that is thin at one end and thick at the other, tuck the thin end under itself so that the fish is about the same thickness overall when it bakes. Fish is done when it turns form translucent to opaque and just begins to flake.

PAN-FRYING, SAUTEING: On medium heat, add fish to oil or butter, and turn halfway through the cooking process. Or "pan-broil", using a non-stick skillet and no oil.

MICROWAVING: Place fish in a shallow dish, and cover with plastic wrap with one corner left open for venting. Microwave on High power for only 3 minutes per pound of fish. Remove and let stand; the fish will continue to cook for a minute or two.

BROILING: Broil fish 2 to 5 inches from heat source. The thinner the fish, the closer it should be to the heat for quick cooking. Broil for 10 minutes per inch of thickness, turning once halfway through cooking time.

GRILLING: Start with a clean and oiled grill grid. Thicker, firmer pieces of fish work best (for example: halibut, tuna, swordfish and salmon steaks). Preheat gas grill for about 10 minutes and prepare charcoal fire about 30 minutes in advance. Grill fish 4 to 6 inches above coals at Medium to High heat. Cook until fish turns opaque, about 10 minutes per inch of thickness.

DEEP-FRYING: Use a wok or a large skillet. Heat oil first, then add small pieces of fish, tossing carefully until fish turns opaque. Remove to plate, stir-fry vegetables until crisp-tender, add fish back to pan to combine, and serve. Any sauce should be added to the vegetables before the fish is added back in.

POACHING: Start with the poaching liquid (wine, stock, water, or a combination) and any flavorings such as herbs or garlic. Bring liquid to a boil; reduce heat to Low so that liquid is barely simmering. Carefully lower fish into liquid and cook for 10 minutes per inch of thickness. A large wide patula will help you remove fish from poaching liquid.

STEAMING: Use a steamer rack in a saucepan, or a bamboo steamer, and about 1 inch of water in the bottom of the pan. Cover and steam fish for 10 minutes per inch of thickness.

Friday, July 6, 2007


I clipped this Tarragon Chicken & Rice Stuffing recipe from a magazine. It is dated June 1975. I can not recall the magazine though. It had a plethora of marvelous recipes as I have many from this magazine in the same batch. When I pick a recipe to add here, I sort through them and see what peeks my interest and what may be good & useful for you to use as well. This recipe seemed easy, yet has flavor. ENJOY!


1 egg

2 cups cooked rice

1 1/2 cups cooked chicken cut in 1/2 inch chuncks

1 1/2 cups chopped tomatoes

1/4 cup olive oil

1 3/4 teaspoons tarragon leaves, crushed

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. In a large bowl lightly beat egg; add rice, chicken, tomatoes, oil, tarragon, salt & pepper, stirring until combined. Spoon into desired vegetables. Bake, uncovered, until vegetables are tender and stuffing is hot, about 25 minutes. Bake any extra stuffing in a small covered baking dish along with the stuffed vegetables. Makes 4 portions.

Thursday, July 5, 2007


Here is another Tombstone Epitaph recipes from days gone by. A hearty pancake indeed. Breakfast is important. Did you eat breakfast today?

6 eggs, lightly beaten

2 pounds flour (8 cups)

1/2 gill yeast (1/4 cup)

1 teaspoon salt

Milk to make thick batter (about 6 cups)

Stir flour, yeast, salt and milk into the eggs. Drop the batter by large spoonfuls onto a hot griddle. When bubbles appear, turn the cakes. Cook until golden brown. Butter them and send them hot to the table after the family is seated. Serve with a topping such as greengage plum preserves.

These pancakes can be served for breakfast or made later in the day for serving at an afternoon tea.

When I used to make pancakes for my children, I would take a bananna and some honey or maple syrup and mix it well in a blender, then add this mixture to the pancake mix. They loved it. :)

Wednesday, July 4, 2007


I am posting another GREEK RECIPE from the Greek Cook Book. This one is for Mackerel and it tastes so scrumptous. I had made this one time for a small get together and ended up writing the recipe down 3 times for 3 different women friends. Hope you and yours enjoy it. :0)



3 lbs mackerel

salt & pepper to taste

1 lemon

4 tea. chopped garlic

4 tea. chopped onion

2 tbl. chopped parsley

2 tea. chopped green pepper

1 cup oil

1 lb. ripe tomatoes, peeled & strained

1/2 cup white wine

Clean & wash the fish; season with salt & pepper. Place in a pan. Squeeze the lemon over the fish, then refrigerate for 30 minutes. Sprinkle the garlic over the fish, then the onion, parsley, and green pepper. Pour the oil over it, then add the tomatoes. Bake in a preheated 250 degree oven for 15 minutes. Add the wine. Baste the fish with the pan sauce, and bake 30 minutes longer, until most of the liquid is absorbed. Serves 6

Tuesday, July 3, 2007

Another Greek Recipe- Psari Vrasto Me Patates (Boiled Fish with Potatoes)

Fish is very good for you, especially if you can get it fresh. Here is another Greek recipe and this one is from the book THE GREEK COOK BOOK BY SOPHIA SKOURA Translated and adapted from the Greek by Helen Georges. copyright 1974. (NOT SELLING IT, I AM KEEPING MY BOOK). But you can find one by clicking the title link above and search the books title.


3 lbs fatty fish (1 large or 2-3 small)

1 1/2 lbs small, round potatoes

2-3 onions, thickly sliced

2-3 carrots, sliced

3 stalks celery, chopped

1 cup oil

water as needed

salt & pepper to taste

1-2 lemons, juice only

Clean and peel potatoes; leave them whole. Put the potatoes, onions, carrots, and celery in a wide pot; add the oil and 1 cup water. Simmer over medium heat 30-45 minutes.

Clean the fish. Cut it into 6 portions, season with salt & pepper. When the vegtables are almost tender, add the fish to the pot, laying it on the potatoes. Add the lemon juice. Cover the pot and cook for 15-20 minutes, or until most of the liquid is absorbed but the oil remains. Serves 6.

Monday, July 2, 2007


Today I thought I would try some Greek recipes. I have always been interested in old recipes and collect as many as I can. There is a book called 'The Greek Mama's Kitchen, it is a celebration of the fascinating and diverse culinary traditions from different Greek communities as continued by families today. Focusing on the mother of the household, it catches a glimpse of how the old and new worlds meet and marry. Rosemary Barron shares her favorite everyday recipes and those popular for special occasions as they have been passed down through the generations. She records the cooking skills she learned from her mother and grandmother, and divulges family secrets that give certain dishes an extra zest to set them apart.

You can find it here: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=1592234216 I don't know how to make a link right.


3 cups lentils
12-15 cups hot water
1 cup oil
4-5 cloves garlic
1 onion, minced
2 stalks celery
2 medium carrots, minced
1 sprig rosemary
1 1/2 pounds tomatoes, peeled & strained (or 1 - 1lb 14 oz. can of tomatoes)
Salt & Pepper to taste
vinegar (optional)

Soak the lentils overnight in cold water. Rinse and place in a large pot with plenty of water. Bring to a boil. Drain off this water and replace it with the 12 to 15 cups hot water. Add the remaining ingredients except the tomatoes and salt and pepper. Simmer for 45 minutes, then add the tomatoes and cook for about 20 minutes longer (until the lentils are soft). Season. Serve hot. Serves 6-8.