Tuesday, July 31, 2007
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 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
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.
Friday, July 27, 2007
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....
BLUE BONNET CHOCOLATE CHIP COOKIES
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
2 tsp vanilla extract
1 cup semi-sweet chocolate chips.
- Preheat oven to 350 degrees
- Combine flour and baking soda. Set aside
- 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.
- 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
Wednesday, July 25, 2007
Tuesday, July 24, 2007
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. :)
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.
BOOKS ON EDIBLE FLOWERS
- 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
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
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:
- Group items for more impact.
- Collections needn't be big-as few as six pieces can make an attractive vignette.
- Let larger items be the backdrop for smaller things.
- Take your porcelain out of the cabinets and display it on walls.
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.
Sunday, July 22, 2007
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
Thursday, July 19, 2007
Wednesday, July 18, 2007
Sunday, July 15, 2007
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
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 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
Monday, July 9, 2007
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
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
Thursday, July 5, 2007
Wednesday, July 4, 2007
Tuesday, July 3, 2007
Monday, July 2, 2007
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
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.