Sorry, I haven’t gone on a safari from writing, just been a bit busy. Saturday was my friends estate sale and I had agreed to ‘work’ it, so I was there 8:45 a.m. – 5 p.m. It was a lot of fun – I LOVE doing things like that – arranging/moving items to be grouped together. For instance: she had an antique caned rocker that had a hole in the seat caning. I was looking through her hard backed books and came upon a really nice “How to Cane Everything” (or some such title) so I propped the book up on the chair seat so that they might sell together. There were large amounts of antique glassware, china and other serving dishes/vases/extra items that went together. I was really ‘good’ – I only bought one antique porcelain tea cup from Czechoslovakia (it’s now in my china cabinet). Of course, their basement was chock full of all sorts of more recent items (although most were circa 1960-now) like picture frames, various antique ladies hats (pill boxes, fascinators or, she called them ‘whimsies’ – those almost nonexistent veils with a touch of flowers things) and even a dark green fedora! Lots of old games, tons of items you would find in a desk, etc. I was able to sell her very old treadle sewing machine complete with wooden table, but not able to move her Father’s antique gramophone complete with boxes of old glass 78’s. Yes, I had a great time – came home with a color TV for middle son (for his apartment), a VCR (for us) and a DVD reader/player for us; an antique pin of her Mother’s, several music cds and a few other things all to the tune of around $50 – I thought I did really well! (Oh, and all things except the really large antique furniture was half off). She had a gorgeous very large grandfather clock with Westminster chimes, for $3,100 – it originally was over $6,000, a maple 4 poster bed, dresser & end tables, and quite a few really nice maple dressers or chest of drawers with marble tops – I would have loved them but we just don’t have the room! Ran into several people coming to the sale whom I know from other areas – that was fun; even ran into the guy who used to cut my hair in 1985! (he recognized me, I didn’t him until he mentioned it).
Along with the ‘being busy’ has been several DAYS worth of me attempting to get the hang of this tatted bracelet/bookmark thing. I got ‘almost’ halfway before dropping it and then couldn’t figure out where on the video I was, OR where on the piece I was working (it varies whether you turn the work over or just keep working on that side – sigh!). Gave up for awhile and just picked it up again about an hour ago. Got to a little past where I was before (that means I trashed the first attempt and started all over again) before calling it a night for now – my fingers are sore! I actually think I’m getting the hang of it THIS time! We’ll see – mine (of course) is not all perfect like the woman who’s teaching it. I was really hoping to make a really nice, neat one to give to my friend for her birthday (which was yesterday) but I’m not exactly sure whether that will be a good idea – we’ll see where this all turns out. Among the many, MANY items for sale Saturday were about 8 balls of crochet/tatting thread (I bought 4); it remains to be seen whether I’ll actually USE them for tatting or not – still not exactly sure I’m really ENJOYING this new learning thing!
Crunchy Chicken Salad
3 T. butter or margarine
1 (3 oz) pkg. ramen noodle soup mix
2 T. sesame seeds
1/4 C. sugar
1/4 C. white vinegar
1 T. vegetable oil
1/2 tsp. pepper
2 C. cut-up cooked chicken
1/2 C. dry-roasted peanuts
4 medium green onions, sliced (1/4 C.)
1 (16 oz) bag coleslaw mix
Melt butter in 10″ skillet over medium heat.
Stir in seasoning packet from noodles; break
block of noodles into bite-sized pieces over
skillet. Stir noodles into butter mixture; cook
2 minutes, stirring constantly. Stir in sesame
seeds & cook about 2 minutes longer, stirring
constantly, until noodles are golden brown. Mix
sugar, vinegar, oil & pepper in large bowl. Add
remaining ingredients & noodle mixture; toss.
Makes 6 servings
(recipe: Betty Crocker)
Summer Seafood Salad
5 stalks celery, finely chopped
1/4 C. red bell pepper, finely chopped
1/4 C. green bell pepper, finely chopped
1/4 C. yellow bell pepper, finely chopped
2 tsp. Old Bay seasoning
2 tsp. celery seed
1 3/4 C. mayonnaise
3 pkgs. imitation King crab meat, chopped
1 pkg. small baby shrimp (chopped, if desired)
2 tsp. sugar
In large bowl, blend salad ingredients together;
toss by hand, along with Old Bay & celery seed.
Add crab & shrimp, toss by hand. Stir sugar into
mayonnaise then mix into salad. Refrigerate 1/2 –
1 hour. Serves 10
1/4 C. ground almonds
1/4 C. grated fresh Parmesan cheese
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
2 T. milk
2 1/2 C. (1/4 inch-thick) slices zucchini
(about 2 small)
Preheat oven 425 F.
Combine first 5 ingredients in a medium bowl,
stirring with a whisk. Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in dry mixture.
Place coated slices on an oven proof wire rack coated
with cooking spray; place rack on a baking sheet.
Bake at 425 for 30 minutes or until browned and crisp.
Serve immediately. Serves 4
Roasted Sweet Potatoes
3 Sweet potatoes, peeled &cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Preheat oven 350 degrees F.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size
cubes and place in the baking dish.
Melt butter in the microwave and pour over
the potatoes along with the olive oil, brown sugar,
cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly; bake 60 minutes
Stir the sweet potatoes once or twice during roasting.
Lemonade Layer Cake
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350°
To prepare cake, place first 5 ingredients in a large bowl;
beat with a mixer at medium speed until well blended
(about 5 minutes). Add eggs and egg whites, 1 at a time,
beating well after each addition. Lightly spoon flour into
dry measuring cups; level with a knife. Combine flour,
baking powder, salt, and baking soda; stir well with a whisk.
Add flour mixture and buttermilk alternately to sugar
mixture, beginning and ending with flour mixture; beat
well after each addition.Pour batter into 2 (9-inch) round
cake pans coated with cooking spray; sharply tap pans once
on counter to remove air bubbles. Bake at 350° for 20 minutes
or until wooden pick inserted in center comes out clean. Cool
in pans 10 minutes on a wire rack; remove from pans. Cool
completely on wire rack.
To prepare frosting
Place 2 tablespoons butter and the next 4 ingredients
(2 tablespoons butter through cream cheese) in a large bowl;
beat with a mixer at high speed until fluffy. Add powdered sugar,
and beat at low speed just until blended (do not overbeat).
Chill 1 hour.Place 1 cake layer on a plate; spread with 1/2 cup
frosting. Top with remaining cake layer. Spread remaining frosting
over top and sides of cake. Store cake loosely covered in
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper
Cook beef and onions over medium heat; drain.
Add tomatoes, carrots, celery, potatoes, water,
rice, salt and pepper; bring to a boil. Reduce heat;
cover and simmer for 30 minutes until vegetables
and rice are tender. Uncover; simmer 20-30 minutes
longer or until thickened.
Serve with buttered cornbread
1/2 C. sugar
1/2 tsp. cinnamon
4 C. thinly-sliced pared apples
1 C. flour
1 C. sugar
1 tsp. baking powder
1/4 tsp. sa.t
1 egg, well beaten
1/2 C. evaporated milk
1/3 C. butter, melted
Preheat oven 325 degrees F.
Place apples in bottom of a
greased 8 1/4 X 1 3/4 inch
round baking dish. Sprinkle
with a mixture of sugar & cinnamon.
Mix dry ingredients together. Combine
egg, milk & butter. Add dry ingredients
all at once; mix until smooth. Pour
over apples. Bake 1 hour or until
a toothpick inserted in the middle
comes out clean. Serve warm.
(recipe: Rhonda G-Marys Recipe
Summertime Fruit Salad
2 C. fresh strawberries, sliced
2 C. pineapple tidbits
1 1/2 C. seedless green or red grapes,
1 1/2 C. peaches or nectarines, diced
1 C. fresh blueberries or raspberries
1/4 C. sugar
leaf lettuce (optional)
Pineapple Cream Cheese Dressing:
1/3 C. sugar
4 tsp. cornstarch
1/4 tsp. salt
1 C. pineapple juice
1/4 C. orange juice
2 T. lemon juice
2 eggs, lightly beaten
2 (3 oz, ea) pkgs. cream cheese, softened
Day before Serving:
In small saucepan, combine sugar, cornstarch &
salt; stir in juices until smooth. Bring to boil; cook &
stir 2 minutes or until thickened, remove from heat.
Stir a small amount into the eggs; return all to pan,
stirring constantly. Cook & stir until mixture reaches
160 degrees F. and is thickened; remove from heat
& cool slightly. In small mixing bowl, beat cream
cheese until smooth. Add juice mixture; mix well.
Cover & refrigerate overnight.
In large bowl, combine fruits. Sprinkle with sugar;
toss to coat. Cover & refrigerate overnight.
Just before serving:
Combine dressing & fruits; toss lightly. Can garnish
bowl by lining with lettuce leaves, if desired.
Yellow Squash, Tomato & Onion Packets
(GRILL or Oven)
1 medium onion, chopped
2 medium yellow squash, cut into
1/4 inch thick slices
4 large plum tomatoes, quartered
1/4 C. chopped fresh basil
1/3 C. shredded Parmesan cheese
Preheat grill to medium-high heat. Place
onions in center of (24 X 18 inch) sheet
of foil; top with squash & tomatoes. Sprinkle
with basil. Bring up foil sides; double fold top
& ends to seal, leaving room for heat
circulation inside. Grill 15 minutes or until
vegetables are tender. Open top of packet;
sprinkle vegetables with cheese; let stand
3 minutes or until cheese is melted.
Preheat oven 450 degrees F.
Assemble foil packets as directed, place
on baking sheet. Bake 15 minutes or until
vegetables are tender. Open top of packet,
sprinkle veggies with cheese & let stand
3 minutes or until cheese is melted.
(recipe: Kraft foods)
Mini Taco Bowls
8 flour tortillas (6 inch)
1 lb. ground beef
1 C. thick & chunky salsa
1/2 C. shredded Cheddar cheese
2 C. chopped lettuce
1 tomato, chopped
1/4 C. ranch salad dressing
(sour cream for topping, if desired)
Preheat oven 350 degrees F.
Microwave tortillas on High 30 seconds.
Line 8 muffin cups with 1 tortilla, each.
Carefully fold back edges of tortillas,
leaving opening in centers for filling. Bake
10 minutes. Brown meat in large skillet;
drain. Stir in salsa, bring to boil. Simmer
on medium-low heat 10Â minutes. Spoon
meat mixture into tortilla bowls, top with
remaining ingredients. Makes 8 bowls
(recipe: Kraft foods)
Chili Dog Casserole
2 (15 oz, ea) cans chili with beans
1 (16 oz) pkg. beef hot dogs
10 (8 in) flour tortillas
1 (8 oz) pkg. shredded Cheddar cheese
Preheat oven 425 degrees F.
Spread 1 can chili & beans in bottom of a
9 X 13 baking dish. Roll up hot dogs inside
tortillas & place in dish, seam side down, on
top of chili. Top with remaining can of chili &
sprinkle top with cheese. Bake 50-60 minutes.
(recipe: Mary Free-Marys Recipe Exchange)
GARLIC PARMESAN PULL APART BREAD
1 can refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning
Preheat oven 350 degrees F.
Place cold butter in Bundt pan, place in oven
& let butter melt. While the butter melts, cut
biscuits into quarters. In a bowl, toss the biscuit
pieces, garlic, Italian Seasoning, & Parmesan cheese
together. Once the butter is melted, add the biscuit mixture,
sprinkling with any cheese and garlic that gets let behind
in the bowl. Bake 20- 22 minutes until golden brown.
Turn out on a dish and enjoy!
7 whole graham crackers, finely crushed
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy
12 large marshmallows
Preheat oven to 350. Place graham crackers
into a large resealable plastic bag. Finely
crush into crumbs. Combine graham
cracker crumbs, powdered sugar and butter
in small bowl. Mix well with fork.
Place small scoop of crumb mixture in each
cup of a mini-muffin pan. Press crumbs to
form shallow cups. Bake 4-5 minutes or until
edges are bubbling While the crust is in the oven,
break two of the candy bars into rectangles.
Remove pan from oven; place one rectangle into
each cup. Cut marshmallows in half crosswise
using shears dipped in cold water. Place one
marshmallow half, cut-side down, into each cup.
Return to oven 1-2 minutes or until marshmallows
are just slightly softened. Remove from oven;
cool 15 minutes. Carefully remove cups from pan.
Cool completely. Break remaining candy bars and
place in (1-cup) prep bowl. Microwave on HIGH 1
minute-1 1/2 minutes or until melted and smooth,
stirring every 20 seconds. Dip the top of each
marshmallow in melted chocolate. Turn top-side up
and let stand 40 minutes-1 hour or until set.
Yield: 24 cups
Our weather has been really strange lately – definitely NOT typical almost-end-of-July temps! I would say the highest it’s been here lately is in the ‘almost 70’s; right now it’s almost 8 p.m. and it’s 67 outside. Quite a few of our friends have reported that they’ve turned their house heat back on – us, too. It’s CHILLY out there, folks! Just checking the upcoming weather, it’s supposed to be 79 Thurs & Friday, BUT it’s also supposed to rain – sigh. I guess I can’t complain – at least it isn’t SNOW!
Not much else to report, our grandson will be here tomorrow – first time in 2 weeks. He’s been on vacation with the other set of grandparents to Minnesota; hope he had fun! (That 2 weeks was too quick!).
Enjoy your day/evening – week!