Lookin’ for an apron

One of those necessities in life for one who spends time in the kitchen is an apron. Now, I’m sure if you polled various women (and some men) you would find there are many different opinions on what kind/type/style of apron serves them best. Working the church’s Easter breakfast had me getting out my trusty old apron – this is a 15+ year old bib apron made (I’m guessing) out of oilcloth. I bought it at a T.J. Maxx store on a whim – it was on sale and I chose the ‘least ugly’ of the bunch. It’s served me well all these years but is still (in my humble opinion) ugly! It has retro fruit for it’s design and, over the years, the oilcloth has cracked in places allowing some change in the original background color (cream) – to put it mildly – it’s time to replace it. I remember, probably about 5 years ago, going on line and finding all sorts of aprons somewhat like my original but, at the time, money was tight and I just couldn’t justify spending the extra money on it, so I didn’t. I well remember, at that time, there were all sorts of really CUTE designs for the oilcloth-like bib aprons – well, as I discovered yesterday, times have changed. There aren’t that many CUTE oilcloth BIB aprons out there! Oh, if I wanted a chef/green grocer/waitress/seafood salesman utility apron, they’re in great abundance – but a CUTE bib apron – not so much so. I finally located a company called Jesse Steele that features all sorts of really cute aprons – and some are oilcloth, to boot! Now I have several designs to chose from!

So, there you see some of the cute choices! I’m thinking of going with the first one which has little cupcakes with cherries on top. (If you might be interested in this site, they feature oven mits, short aprons, and the like, here’s the site name:

http://www.jessiesteele.com

—————————–Now – on to the recipes!————–

Crunchy Tuna/Almond Salad

3/4 C. light mayonnaise
1 tsp. grated lemon rind
1 T. fresh lemon juice
1/2 tsp. curry powder
1/8 tsp. garlic powder 1 (13 oz) can solid white
tuna in water, drained &
flaked
2 celery ribs, chopped
1/4 tsp. salt
1/8 tsp. pepper
1 (10oz) pkg. mixed salad
greens
1/4 C. slivered almonds,
toasted
1/2 C. chow mein noodles

Stir together first 5
ingredients in large bowl
until well blended. Add tuna
and next 4 ingredients; toss gently to coat. Serve mixture
over greens. Sprinkle top
of servings with almonds &
chow mein noodles. Makes
4 servings.
(recipe: RDJ 04/12/12)
———————-

Horseshoe Cookies
 
1 C. butter or margarine
1 C. shortening
4 C. flour
1 3/4 C. sugar
1 C. finely chopped almonds
1 T. vanilla
(granulated sugar for coating)

Preheat oven 400 Degrees F.
Combine all ingredients (except
sugar for coating); knead
thoroughly. Form into horseshoe
shapes & place on ungreased
cookie sheet. Bake 15-20 minutes
Roll in sugar.
(recipe: Susan- Marys Recipe
Exchange)
------------------
Italian Sausage Burgers 
(on grill) 

3/4 lb. Italian sausage 
3/4 lb. ground beef 
1 1/2 C. Kraft shredded Italian 
Five Cheese with a touch of 
Philadelphia, divided 
1 egg 
6 hamburger buns 
2 T. thinly sliced fresh basil 
2 T. balsamic salad dressing 
6 romaine lettuce leaves 
1 large tomato, cut into 6 slices 

Heat grill to medium heat. Mix 
sausage, beef, 3/4 C. cheese & 
egg; shape into 6 (1/2 in thick) 
patties. Grill 5-6 minutes on 
each side or until done. Toast 
cut sides of buns on grill 1 
minute. Combine remaining 
cheese, basil & dressing. Fill 
buns with lettuce, tomato, 
burgers & cheese mixture. 
Makes 6 burgers. 
(recipe: Kraftrecipes) 
---------------------

Slowcooker Black Eyed Peas

 
1 lb. black-eyed peas, rinsed
4 carrots, peeled & chopped
1 large onion, chopped
4 slices bacon, chopped
2 (14.5 oz) cans chicken broth
1 (10 oz) can diced tomatoes &
green chilies, undrained
1 C. water
1 (7 oz) pkg. (Oscar Mayer
Carving Board) slow cooked ham
1 1/2 tsp. ground cumin
6 C. hot cooked long-grain
white rice

Place peas in large saucepan.
Add enough water to cover by
3 inches. Bring to boil; simmer
on medium-low heat 2 minutes;
remove from heat. Let stand,
covered, 1 hour.
Cook & stir carrots, onions
& bacon in skillet on medium
heat 8 minutes or until onions
are crisp-tender. Bring broth,
tomatoes & water to boil in
saucepan. Drain peas; place
in crockpot. Add cooked 
vegetables, broth mixture,
ham & cumin; stir. Cover &
cook on Low 5-6 hours or 
High 2 1/2 -3 hours. 
Serve with rice.
Serves 12
(recipe: Kraft foods)
-------------------
Garlic, Spinach & Feta Fondue
 
1 T. butter
4 cloves garlic, minced
3/4 C. dry white wine* 
2 (8 oz., ea) (Kraft)shredded
Triple Cheddar Cheese with a 
touch of Philadelphia
2 tsp. cornstarch
1/4 C. cream cheese spread
1 1/2 C. fresh spinach, finely
chopped

Melt butter in medium saucepan
on medium heat. Add garlic, cook
2 minutes, stirring frequently.
Stir in wine; bring just to a
simmer. Toss shredded cheese with
cornstarch. Add, 1/2 cup at a time,
to wine mixture; cook 1 minute after
each addition or until cheese is
completely melted, stirring
constantly. Stir in cream cheese
spread; cook & stir 2 minutes
or until melted. Add spinach,
cook 2 minutes or until heated
through, stirring constantly.
Serve in fondue pot or small
slow cooker.

*can substitute chicken broth 
for wine
Makes 3 Cups or 24 2 T. servings
(recipe: Kraft foods)
---------------------------
Fluffer-Nutter Bites
 
1/2 C. peanut butter
1/2 C. honey
1 C. nonfat dry milk
36 mini marshmallows
1 C. chopped peanuts

In medium bowl, combine peanut
butter, honey & dry milk. Stir
until well combined & resembles
cookie dough. Take 1/2 T. dough
and wrap around each mini-
marshmallow, creating a ball
with a marshmallow center. Roll
each ball in crushed peanuts to
coat. Makes 36 bites.
(recipe: Sandy-Marys Recipe
Exchange)
-------------------
Cheesy Bacon Fries
 
16 oz. frozen french fries
10 slices bacon, fried crisp &
cut up small
1 C. shredded Cheddar cheese
1/4 C. green onion, sliced small

Preheat broiler.
Cook fries according to pkg. 
directions; place in oven-proof
dish. Sprinkle top with bacon,
cheese & onions then place 4-6
inches under preheated broiler 
for 1-2 minutes until cheese
melts. Serves 4.
(recipe: Star-justapinch.com)
============================
That's it on the recipe scene for today;
had my 4 month cancer check up today and
it seems I'd doing GREAT! Next check-up
is in August. He said he's predicting I'm
going to pull through all of this with
flying colors - that's always a good thing
to hear. 
It's a balmy 58 degrees, sunny with a 
slight breeze - very nice Spring day!
Hope you're having a good day - ENJOY!
Hugs;
Pammie (the Domestic Diva!)

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One CommentLeave a comment

  1. I keep saying –got to buy or make an apron but regretfully I never do. Either what I see is ugly, too small, or expensive so I continue to go bare bellied and messy.


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