Thursday Meanderings . . .

It’s already Thursday again (where did the week go!???) and I find myself with a large batch of really good-sounding recipes. You guessed it – I love to share and those will be presented soon. This week found us taking our youngest son to have four wisdom teeth removed on Tuesday. Amazingly, so far he’s not in a great deal of pain (I had 3 removed years ago and was sick for about 3 days straight). Tuesday night was Knit Night (a rather light attendance this time, about 9 people), Weds. my special needs group – they were ‘out in force’, about 29 people. The weather has been warm but not intolerable: in the mid-80’s (of course, my comment is based on the fact that I haven’t been ‘out in it’ much, only inside air-conditioned house or car (if it’s a little less warm, ‘windows-down’ car), so I haven’t really minded the heat. It’s another bright, shiny 74 degrees out; today being ‘babysitting Grandson’ day, I don’t really have any special plans otherwise.

Made an interesting discovery yesterday – using today’s “New Fangled” keys for newer cars (I’m talking the ones that don’t even LOOK like a key (blunt ended car-opener-looking things) you CAN’T put them on a key ring full of keys! Three times in less than 2 days I had my NEW car stall out at a light while awaiting the light change! Started right back up, but left me wondering what’s going on! My husband thought it was perhaps the battery in the ‘key’-(He’d driven the car several times on longer trips and had no problems) – we switched ‘keys’, then he decided to call the dealership and mention the problem to see if anyone else had reported this. Yes, it’s common, said the Service man – those particular ‘keys’ are designed to be ALONE – not on a ring, as the weight of other keys will slowly pull down on the key, causing the lack of connection – hence, stalling out the car! Imagine that! Simple solution – put that key by itself and carry TWO key rings now (sigh). I’m one of those people who carry all my keys on one ring – house key, car key, mail box key, Post Office box key, etc. Now my only problem will be to REMEMBER to always carry BOTH sets! (sigh). (was going to post a photo of these new ‘keys’ but didn’t find any and am feeling lazy right now, so I didn’t go grab my camera and take a picture of one – use your imagination!).

Craft-wise-am about to get out the squares for afghan #294 today. Been kind of lazy on that regard and need to ‘get back at it’! Working on more dishcloths for the Historical Society and more knit premie hats for “Stitches from the Heart”, although I’m not going to approach my knit group until around September for them to join me on the premie hats.

Guess that brings me to your recipes! Here they are:

=============================

Potato Soup

1/4 C. chopped onion
1/4 C. chopped celery
2 T. butter or margarine
6 medium potatoes, peeled and cut into chunks
3 C. water
1/4 C. flour
1-1/2 C. milk
4 slices American cheese
salt and pepper to taste

Saute onion and celery in butter or margarine. Add
water and potatoes. Cook 10 minutes until potatoes
are tender. In a small bowl, blend flour and milk. Add to
soup. Simmer until thickened. Add torn cheese slices,
stir until blended. Season with salt and pepper. Grind
pepper over soup.
(recipe: Joan- Marys Recipe Exchange)

————————————

Garlic Chicken Quesadillas

1/2 chicken breasts, cubed
1/4 C extra sharp cheddar cheese, shredded
1 garlic clove, minced
1 T minced onion
4 oz mushrooms, sliced
2 whole wheat tortillas
optional: green onion, crispy bacon (crumbled),
avocado, tomato

Chop up chicken, and saute with garlic, minced
onion and mushrooms. In another skillet, heat 1 tortilla
topped with cheese.  When cheese begins to
melt, add chicken mixture (and green onion/bacon/

avocado/tomato, as desired) and top with another tortillas.
Heat until warm and tortilla crisps.  Cut with a
pizza cutter into wedges and serve.
Serves 1-2 but it can easily be scaled up for more.
(recipe: Sandy -Marys Recipe Exchange)
——————————-
Melt-in-Your-Mouth Sausages (crockpot)
2 lb Italian sausage; sweet, mild, or hot
48 oz spaghetti sauce
1 cn (6 oz. ) tomato paste
1 lg green pepper; sliced thin
1 lg onion; sliced thin
1 tb grated Parmesan cheese
1 ts parsley flakes
1 c water
Place sausage in skillet; cover with water. Simmer 10 minutes;
drain. Meanwhile, place remaining ingredients in slow cooker;
add sausage (cut in hot dog lengths if using sweet sausage).
Cover; cook on low 4 hours. Increase temperature to HIGH;
cook 1 hour more. Serve on buns or slice and serve over
spaghetti. Serves 8
(recipe Sandy-Marys Recipe Exchange)
———————————————–
HONEY BUN CAKE

1 box yellow cake mix
4 eggs
1 cup sour cream
3/4 cup oil

Swirl:
1 cup brown sugar
2 tsp cinnamon

Glaze:
2 cups powdered sugar
6 TBSP milk
1 tsp vanilla

Preheat oven to 325.
By hand blend cake mix, eggs, sour cream, & oil.
Lumps are ok. Set aside. Mix brown sugar and cinnamon
in small bowl. Pour 1/2 of cake batter in greased 9 x
13 baking pan. Add 1/2 swirl mixture. Top with rest
of batter and then the rest of swirl mixture. Using a
knife, make swirl patterns along the entire cake. Bake
45-50 minutes. During the last 10 minutes of baking
make the glaze. Pour glaze immediately on HOT cake
(this is important). Tilt to evenly coat cake. Cool.
(recipe: Sandy- Marys Recipe Exchange)
-----------------------------------
Fruited Mint Tea

3 cups boiling water
4 regular-size tea bags
12 fresh mint sprigs
1 cup sugar
1/4 cup fresh lemon juice
1 cup fresh orange juice
4 cups water
Garnishes: fresh mint sprigs, orange slices

Pour boiling water over tea bags and mint sprigs; cover
and let steep 5 minutes. Remove tea bags and mint,
squeezing gently. Stir in sugar and next 3 ingredients.
Serve over ice. Garnish, if desired. Makes 2 quarts.
(recipe: Desserts du Jour 6/20/11)
----------------------------------------------
Mango Bread

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/4 cup sour cream (or sour milk)
2/3 cup mashed ripe mangoes
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. lemon rind
3/4 cup white raisins
1/2 cup chopped nuts

Preheat oven to 350 F. 
Spray  8-1/2 x 4-1/2-inch or a 9 x 5-inch loaf pan
with cooking spray. Cream butter and sugar together.
Add egg, sour cream, mangoes, sifted dry ingredients,
lemon rind, raisins and nuts. Put batter into loaf pan
and bake for 50 to 60 minutes.Makes 1 loaf of bread.
(recipe: Peg - Marys Recipe Exchange)
-----------------------------
French Coconut Pie

2 eggs
1 1/4 cups sugar
1/2 stick butter, melted
1 small can Pet or Carnation evaporated milk (2/3 cup)
1 tablespoon vanilla
1 can coconut
1 deep dish unbaked pie shell.

Preheat oven to 350 degrees.  Mix eggs and sugar.  Add melted 
butter.Add evaporated milk and vanilla; mix well.  Add 3/4 of 
can of coconut; mix well.  Pour into unbaked pie shell.  
Top with remaining coconut. Bake at 350F. for 45 to 
60 minutes.

Source: Judy Britton Garrish
(recipe posted: Carolyn-Desserts du Jour 7/1/11
----------------------------------------
Grilled Fish and Peppers 

1 cup KRAFT Zesty Italian Dressing
2 tsp.  crushed red pepper
1-1/2 lb. grouper fillets**
2 each red and green bell peppers,
  cut into 6 pieces
2 T. KRAFT Grated Parmesan Cheese
2 T. finely chopped cilantro 

MIX dressing and crushed red pepper. Pour over
fish and peppers in shallow glass dish; turn fish
and peppers over to coat both sides of each with
dressing mixture. Refrigerate 15 min. to marinate.
HEAT grill to medium-high heat. Remove fish and
peppers from marinade; discard marinade.
GRILL fish and peppers on covered grill 4 min.;
turn fish over. Grill, covered, 2 min. or until
fish flakes easily with fork. Place fish and
peppers on serving plate. Sprinkle with
cheese and cilantro; let stand 3
min. Makes 6 servings.

**Can use other firm white fish fillets, such as
halibut or tilapia.
(recipe: Rhonda G - Marys Recipe Exchange)
-----------------------------------------
Classic Cookie Company Cherry Almond Muffins 

 2 3/4 C. flour
 1 t. soda
 1/2 t. salt
 8 T. butter, room temperature
 1 1/2 C. sugar
 4 eggs
 1 t. almond extract
 1 1/2 C. sour cream
 1 1/2 C. sour cherries 

Preheat oven to 400°F. Grease muffin tin cups.
Combine flour, soda and salt in a bowl; mix well. 
In a mixer bowl,cream butter and sugar well. Add eggs, 
almond extract and sour cream. Add dry ingredients; 
mix until moistened, over mixing will make muffins tough.
Fold in cherries. Fill muffin cups with batter.
Bake 20-25 minutes, or until toothpick comes out clean 
and tops are golden brown.
(recipe: Joan - Cream_Cheese_or_Sour_Cream yahoo groups)
 ---------------------------------------
That's all for now - still lots of great recipes to come.
Hope you're having a very nice summer and are able to
relax a little. One of my knit group friends made the
comment the other evening: "Can't wait for the 'Lazy
Days of Summer' - I've been so busy lately I can't
really relax and enjoy them!" Grab a good book,
something nice, light and refreshing (like iced tea)
and either sit outside, or lie on a blanket in the
shade but DON'T LET THE SUMMER GO BY WITHOUT
AT LEAST ENJOYING A LITTLE BIT OF IT! (that
last statement was said for ME, also!!!

Hugs;
Pammie
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3 CommentsLeave a comment

  1. I’m trying to get some reading and outside in right now but I can’t read and mow grass at the same time. Hope you have a good rest of the week!

  2. My keys are carried on a carabiner, which is a quick way to fasten and let loose a single key. Put myself into the habit of always hooking the rings together soon as I stop the car.
    My sister weighed her “Key Toy” at 18 ounces. She carries keys for luggage which went to the trash pile a few years ago. Says she likes the jingling noise. I say it is one reason her shoulder hurts, carrying too much history.

  3. Thanks for the compliment on my granny squares blankie. It seemed like I was going cross-eyed by the time all were in place.
    I don’t know how you manage to put together so many blocks on a regular basis and have the aphgan be so pretty.


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