Saturday, You’re Here!

Well, here’s to the beginning of a 3-day weekend for most (for me, it’s just another day – see what happens when you’re retired?). Slow, easy start to the day, cooler temperatures – the thermometer shows 68, but it’s grey and lightly raining – great for flowers, not so great for those who might be having cook-outs, garage sales, graduation parties or weddings – but, that’s Summer, right?

Still plodding along on the baby afghan; I don’t remember if I ever really explained the ‘why’ of this project: one of the ladies in my knit group recently visited our Detroit Veterans Hospital on business. While there she spoke to someone who mentioned they had just held a baby shower for returning women ‘vets’ and she also mentioned they could always use more baby afghans for this project. My friend asked if this sounded like a good cause that we, the knit group, might want to knit/crochet for. I thought it sounded good and started, that day, working on one. I haven’t, as yet, mentioned it to the group as I’m still ‘gently encouraging’ them to knit or crochet dishcloths for the historical society event coming in four weeks. (I’ve learned, with them, don’t overwhelm them with ‘good causes’ as they just sort of ‘shut down’ – to use the old expression: “All things in due time”.) Here’s the blue afghan so far – I found the pattern on line and decided to shrink it for a baby afghan, also tweaked it a bit. My version will have a  white crocheted border (that will also help the ‘curling’ at the bottom). What I didn’t mention is: this is actually mint green – it photos as baby blue. (Too bad I don’t know how to adjust my camera to have the colors come out more ‘true’ – it’s a Kodak $100 digital, so not alot of ‘bells & whistles’ to work with).

Since we’re heading into the holiday weekend, lots more recipes to share with you! There are a few I’ve gleaned from a newspaper insert called: “Pure Michigan”:


Zehnder’s Heirloom Applesauce Cake
(Zehnder’s is a well-known restaurant in
Frankenmuth, MI – well known for their
WONDERFUL fried chicken dinners!)

2 C. flour
1 1/2 C. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 C. vegetable shortening
2 C. applesauce
2 eggs
1 C. chopped walnuts (optional)

Preheat oven 325 degrees F.
Sift flour & sugar with salt, baking
powder, soda & cinnamon; add
shortening & applesauce. Beat at
medium speed with elec. mixer for
1 1/2 minutes. Add eggs; beat 2 more
minutes; fold in walnuts (if using)
Pour batter into greased & floured
9 x 13 bakingpan. Bake 35-45 minutes
or until a toothpick inserted into center

comes out clean. Allow to cool. Sprinkle
top with powdered sugar, if desired.
NOTE: When using a glass pan, cook
for a shorter period of time.
(recipe: circa 1920’s from files
of Exec. Chef John Zehnder)

Michigan Sour Cherry Pie
(my all-time absolute favorite!)

Pastry for double crust 9″ pie:

2 1/4 C. flour
4 oz. lard (shortening), chilled
1 oz. unsalted butter, chilled
pinch of salt
ice water

Pie Filling:

4 C. sour cherries, pitted
1/4 C. tapioca (Minute brand)
1 C. sugar
1/2 tsp. almond extract 1 egg, beaten

(for top of pastry)

Preheat oven 400 degrees &
place one rack on lower third level
of oven.


In food processor, combine flour,
lard, butter & salt until it resembles corn

meal. Add 5-6 T. ice water. (flour
will be dryer in winter and moister in summer.

 Adjust ice water accordingly)
Mix on Low until just combined. Divide
into two equal discs, cover with plastic
wrap, chill for at least 15 minutes.


Mix together cherries, tapioca, sugar &
almond extract. Roll out one disc of
pastry onto a floured surface to 11 inches.

Gently place in a 9-inch pie pan; set aside.

 Roll out second piece of pastry
to the same size. Brush pastry in pie
pan with beaten egg. Pour in filling;
cover with second piece of pastry.
Turn over edges and crimp. Brush top
with remaining egg; sprinkle 1 T. sugar
to make a great glaze. With a sharp
knife, score the top crust to make
steam vents. Bake 45 minutes. You
should hear the pie ‘bubble’ when
you take it out of the oven.

(recipe: William Gruden of
Reese, Michigan, a Michigan
Sugar Co. contest winner)

Tex-Mex Chicken Casserole

2 C. (16 oz) penne pasta, cooked

accordg to pkg directions

2 C. chicken, cooked & chopped

1 (14.5 oz) can black beans,

rinsed & drained

1 (14.5 oz) can diced tomatoes

with juice

1 C. fresh or frozen corn

salt & pepper, to taste

1 (16 oz) jar salsa verde

3/4 C. sour cream

1 C. shredded Pepper Jack cheese

1/2 C. shredded Mexican Blend

cheese (Kraft)

lightly crushed tortilla chips

1/4 C. cilantro, finely chopped

Preheat oven 350 degrees F.

Spray 9 x 13 pan with cooking

spray. Place cooked pasta, chicken,

black beans, tomatoes & corn in

dish. Season with salt & pepper;

toss to mix. In another bowl, combine

salsa & sour cream; pour evenly

over chicken mixture. Sprinkle top

evenly with both shredded cheeses;

cover with foil, bake 15 minutes.

Remove foil, bake another 15

minutes or until cheese is melted

& bubbly. Sprinkle top with

crushed tortilla chips & cilantro.

Serves 4-6



Black Bean, Mushroom &

Cheese Enchiladas

1 T. olive oil
8 oz. white mushrooms, stems
removed & chopped
1 T. ground cumin
1 tsp. chili powder
1 (15.5 oz) can black beans,
rinsed & drained
1 (4.5 oz) can diced green
1/2 C. shredded Cheddar cheese
plus more for topping
1/2 C. shredded Monterey
Jack cheese, plus more for
1/4 C. sour cream plus more
for topping
1/4 C. chopped fresh cilantro,
plus more for garnish
salt & pepper, to taste
8 large flour tortillas
1 (10 oz) can enchilada sauce

Preheat oven to 350 degrees F.
Spray 9 x 13 pan with spray, set
aside. Heat oil in large skillet
over medium-high heat. Add
chopped onion & mushrooms; saute
until just soft, about 5 minutes.
Remove from heat, stir in cumin &
chili powder. Let cool slightly,
stir in black beans, diced
green chilies, both cheeses,
sour cream & cilantro. Stir until
well blended. Season to taste
with salt & pepper. Divide
mixture between the 8 tortillas,
placing filling just off center
of each tortilla. Roll into
loose cylinders. Place, seam-
side down, in prepared pan. Pour
enchilada sauce over top & 
sprinkle with additional
cheese. Bake until bubbly & 
lightly browned, 15-20 minutes.
Let stand 5 minutes before
serving. Garnish with 
additional sour cream & chopped
cilantro. Serves 4-6

Cheese, Beef & Potato Bake
1 1/2 lb. ground beef
1 medium onion, diced
1 medium stalk celery, diced
32 oz. can tomato sauce
4 oz. mushrooms, sliced
1/2 C. water
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
3 medium potatoes, thinly sliced
4 oz. Mozzarella cheese, shredded

Preheat oven 375 degrees F.
Cook beef, onion & celery in 
large skillet until browned.
Stir in tomato sauce, mushrooms,
water, salt, sugar & pepper. Heat
to boiling; reduce heat to low.
Cover & simmer 5 minutes. Spray 
9 x 13 baking dish with nonstick
spray. Spoon 1/3 of mixture into
pan, arrange 1/2 of potato slices
on top. Repeat, ending with ground
beef mixture. Cover dish with foil,
Bake 1 hour or until potatoes are
tender. Remove from oven, remove
foil, sprinkle top with cheese,
bake until cheese melts.

(recipe: Sue - RDJ -04/13/12)
Luscious Grape Salad
1 (10 oz) tub Kraft
Philadelphia original 
cooking creme 
1/4 C. packed brown sugar
4 C. each: seedless green &
red grapes, halved
2 C. fresh pineapple chunks*
1/2 C. slivered almonds,

Mix cooking creme & sugar in
large bowl. Add remaining
ingredients; mix lightly.
Serves 12, 1 C. each

*can substitute chopped
apples for pineapple

(recipe: Kraft foods)
Quick & Easy Taco Dip
1 (8 oz) pkg cream cheese,
3/4 tsp. taco seasoning mix
1/3 C. salsa
1 (8 oz) pkg. shredded Cheddar

In medium bowl, mix cream cheese,
taco seasoning mix & salsa. Spread
mixture into shallow serving
dish or an 8 inch baking pan.
Top with Cheddar cheese & chill
1 hour before serving.

(recipe: Mary Free-Marys
Recipe Exchange)
Blue Cheese Burgers(grill)
1 1/4 lb. ground chuck
2 T. Worcestershire sauce
1/2 tsp. pepper
1/2 C. crumbled blue cheese
1 red onion, sliced
1 T. olive oil
4 sesame seed hamburger buns
1/2 C. baby spinach

Preheat grill. In a bowl, mix
ground chuck, Worcestershire sauce,
& pepper. Form into 8 thin patties;
put 1 T. cheese on 4 patties &
sandwich each with remaining patties
(makes 4 burgers, 2 patties each).
Brush onion with oil & sprinkle with
salt & pepper. Grill onion & patties
over medium 8-10 minutes, turning
once, until onions are soft and a 
meat thermometer inserted into center
of each patty registers 160 degrees F.
Line bottom of 4 burger buns with
spinach; place burgers on spinach;
top with remaining blue cheese, grilled
onion & bun top. Makes 4 burgers.

(recipe: newspaper flyer)
Grilled Parmesan Vegetables

2 each: zucchini & yellow
squash, cut into 1/2 inch
thick slices
2 each: green & yellow
peppers, cut into 1 1/2
inch wide strips
1/3 C. zesty Italian dressing
1/4 C. grated Parmesan cheese

Heat grill to medium heat.
Grill vegetables 10 minutes or
until crisp-tender, turning
occasionally. Place in large
bowl, add dressing-toss to
coat. Sprinkle top with cheese.
Serves 8

(recipe: Kraft foods)

It's raining again; a few days ago
I bought a new sand box for our
grandson. Husband just went out to
shovel out the old sand to use as
a base under the new box.(Why? Because
old sand had been wet too many 
times and had grown a green 'top',
guessing it was a type of algae?)
In the next few days we'll go visit
our local hardware store for four 50-lb.
bags of play sand to fill the new box.
I'm sure it will be well-used this 

Enjoy your day, even if it's raining!





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