It’s STILL a hot one out there!


Just got home from a multi-store shopping/delivery/pick-up trip – when I started my car thermometer said 79 degrees F. About a little over an hour later it said 83 – so it’s climbing, glad I’ll be home for a good while before going to knit night. We haven’t had any of the thunderstorms they predicted for this week – last one was almost all day Saturday (day of the Ice Cream Social) – the flowers/plants could use the rain.

Also on my trip I noticed that our local Clark gas station has regular gas at $2.16/9 – WOW! I’m only about a 1/4th tank down on my car, so maybe I’ll just wait.

Stopped at the library to pick up more books by my favorite authors; noticed that our local produce stand is now open so I bought a box of BIG tomatoes and their “seconds” of fruit for $5.00 – that had peaches, plums & nectarines – all a little bruised, but still great eating. I perused the fruits (not ‘seconds’) first and decided that $5.00 was a great price for all those (there are, probably, 9 big fruits for that price).

Yesterday was my regular doctor check up – I’m down 8.4 lb. now and starting to feel a little less sluggish (boy, today I woke up with a huge case of “GOTTA CLEAN/ORGANIZE”! That doesn’t happen too often but I was really happy with what I got accomplished. Finally delivered the 65 baby hats to the local hospital (been procrastinating on that for about a week), picked up the library books I had on hold (I knew if I didn’t do that soon, they would be put back on the shelves – not too bad a deal but these particular ones were ordered from another library!). Decided, after FINALLY finding the ‘marked down’ bakery aisle at our local Kroger, that we’re having spaghetti & garlic bread for dinner. Our local Kroger is undergoing a HUGE overhaul – when they’re done it will look really nice (right now they’re in the middle of it and you kind of have to dodge cables, empty cases, etc. – it’s ok – it’s all for the good – eventually!).


Peach Slab Pie

1 box refrigerated pie crusts,
softened as per directions on box
3/4 C. packed brown sugar
1/4 C. cornstarch
2 T. lemon juice
9 C. frozen, sliced peaches, thawed/
drained (from four 10 oz bags)
1/2 roll refrigerated sugar cookies

Preheat oven 375 degrees F.
Remove pie crusts from pouches. On
lightly floured surface, unroll & stack
crusts one on top of the other. Roll out
to 17 X 12″ rectangle. Fit crust into an
ungreased 15 X 10 X 1″ pan, pressing
into corners. Fold extra crust even
with edges of pan & crimp edges. In
large bowl mix brown sugar, cornstarch &
lemon juice. Stir in peaches to coat; spoon
mixture into crust. Break cookie dough half
into coarse crumbs & sprinkle evenly over
filling (wrap & refrigerate other half for
another use).
Bake 55-60 minutes until crust is golden
brown &filling is bubbling. Cool on a
wire rack 45 minutes, then cut & serve.
Makes 24 servings


Zucchini Fritters

4 C. zucchini, shredded
2/3 C. flour
2 large eggs, lightly beaten
1/3 C. sliced scallions (green &
white parts)
vegetable oil
sour cream, for topping (optional)

Place shredded zucchini in a colander set
over a bowl & sprinkle salt lightly over; allow
to stand 10 minutes. Using your hands, squeeze
out as much liquid from zucchini as possible.
Transfer to a large bowl. Add flour, eggs, sliced
scallions, 1/4 tsp. salt & 1/8 tsp. black pepper,
stirring until combined. Line a dinner plate
with paper towels. Liberally coat bottom of a
large saute pan with vegetable oil & place on
medium-high heat. Once oil is hot, scoop 3 T.
mounds of zucchini mixture into pan, pressing
lightly with spatula into rounds – space them
at least 2 inches apart. Cook 2-3 minutes, then
flip over & cook an additional 2 minutes until
golden brown & cooked through. Transfer to
paper towel-lined plate & immediately
sprinkle with salt – repeat process for rest
of zucchini mixture. Makes about 14 fritters


Crab Cakes

1 lb. crab meat, jumbo lump
1 large egg
3 T. mayonnaise
1 tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
3-4 dashes hot sauce (optional)
1/4 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
3 T. red bell pepper, finely diced
1/3 C. green onion, finely sliced,
about 3-4
1 T. parsley, fresh chopped, or dried
2/3 C. cracker crumbs, crushed,
butter flavored or saltines
oil, for frying

Transfer crab meat to colander then
set in sink to drain excess liquid. In
medium bowl stir eggs, mayo, mustard,
Worc. sauce, hot sauce (if using), garlic
powder, paprika & salt until completely
combined. Add peppers, onions & parsley-
stir to combine. Gently fold in drained
crab meat until well coated. Add cracker
crumbs, gently folding until crumbs are
completely mixed in. Try to leave crab
chunks as intact as possible. Cover
bowl & refrigerate at least 30 minutes.

Form patties using about 1/3 C. mixture
for each patty. When forming patties,
compress mixture well but don’t mash
them together or they will become too
dense. Mixture will be moist but should
hold together; if it doesn’t, add a bit more
cracker crumbs. In large skillet over medium
heat add just enough oil to barely cover the
bottom of pan; heat until oil is shimmering.
Gently place patties in pan – do not over-
crowd; working batches fry patties until
dark golden brown, about 3-5 minutes per
side. Remove from pan to paper towel-
lined plate. Serve hot. Makes 8 crab cakes


Crockpot Vintage Chicken Paprika

2 1/2 lb. bone-in, skin-on chicken thighs
1 tsp. salt
1/4 tsp. pepper
2 T. butter
1 large onion, sliced
1 (14 oz) can chicken broth
2 tsp. Hungarian sweet paprika
3/4 C. sour cream (add at end)

Cooked egg noodles for 5

Spray insides of crockpot with nonstick
spray. Sprinkle chicken with salt/pepper.
Heat a large skillet on medium heat; add
butter – when pan is hot, brown chicken
on both sides (don’t fully cook). Remove
from heat; add onion, chicken broth &
paprika to crockpot & stir. Using tongs,
add chicken to crockpot. Cover & cook
on Low 5 hours without opening lid during
cooking time. When cooking is done, cook
noodles accordg. to pkg. directions. Remove
chicken to a plate; stir in sour cream until
smooth. Add chicken back to crockpot &
stir sauce. Serve over noodles. Serves 5


Hawaiian Pasta Salad

8 oz. rotini or bow tie pasta
1 (14 oz) can pineapple tidbits,
reserve juice
1 red pepper, diced
2 C. cooked diced ham
1 green onion, thinly sliced

1/2 C. mayonnaise or Miracle Whip
1/4 C. sour cream
1 T. Dijon mustard
1/3 C. pineapple juice
1 tsp. cider vinegar
1 tsp. honey
1/4 tsp. garlic powder
black pepper, to taste

Cook pasta accordg. to pkg. directions;
drain & rinse under cold water. Whisk
all dressing ingredients together until
smooth. Combine all ingredients in large
bowl, gently toss with dressing. Chill
2 hours before serving. Store, refrigerated,
up to 5 days. Serves 8


Oven Baked BBQ Ribs

4 lb. country-style pork ribs
1 1/2 C. barbecue sauce
1 C. orange juice
1 vidalia onion, sliced

Preheat oven 300 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray & arrange ribs
in pan – top with sliced onions.
Whisk BBQ sauce & orange juice –
pour over ribs & onions. Cover
tightly with heavy duty foil & bake
3 hours. Uncover, increase oven
temperature to 350 degrees F.
Bake 1 hour longer, turning once
after 30 minutes. Remove ribs to
a warm platter; cover & let stand
15 minutes. Spoon fat off sauce &
serve with ribs. Serves 6


White Cucumber Gazpacho

1 1/2 lb. cucumbers (3 medium-
1 clove garlic, crushed
3 T. sweet onions, chopped
1 C. chicken broth
2 C. plain yogurt
1 T. lemon juice
1 tsp. kosher salt
1/2 tsp. white pepper

Possible garnishes:
chopped parsley, cilantro, or
fresh grated Parmesan cheese or
any other hard cheese desired,
such as sharp cheddar

Place garlic, onions, cucumbers &
1/2 C. chicken broth in food processor
or blender; blend until somewhat
smooth with some chunks of cucumber
remaining (or blend to consistency
desired). Place in large bowl. Add yogurt,
remaining chicken broth, lemon juice,
salt/pepper & whisk until well blended.
Season to taste, adding more broth, if
necessary to achieve desired consistency.
Pour into tightly covered container &
refrigerate several hours (or overnight).
Serve cold with desired garnishes.
Serves 10


Root Beer Float Pie
(overnight recipe)

1 (8 oz) tub Cool Whip, thawed/
3/4 C. cold root beer (diet, if you prefer)
1/2 C. milk
1 (1 oz) pkg. instant vanilla pudding mix
1 (9 inch) graham cracker pie crust
maraschino cherries (optional)

Set aside & refrigerate 1/2 C. Cool Whip
for garnish. In large bowl whisk root beer,
milk & pudding mix 2 minutes; fold in half
of remaining Cool Whip & spread into pie
crust. Spread remaining Cool Whip over
pie & refrigerate at least 8 hours or over-
night. Dollop reserved Cool Whip over each
serving & top with a maraschino cherry
(if desired). Serves 8



Among the many ‘extra’ things I got done this
morning was weaving in the ends on the latest
baby blanket. I’m going to go through the ones
I have finished and sort out a few to give to
Crisis Pregnancy Center; the rest will go to the
Detroit Vet’s Baby Shower in September. I have
one more baby headband to knit then I’m done
with what I’m donating to the shower (that will
probably make about 5-6 blankets and 10 head-
bands). Here’s the latest blanket (the middle
stripe has the other blues/greens/white color
in the variegated yarn).


That’s about it for now – going to go
put my feet up and knit on the NEXT

Hope you have a great, cool, day!




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One CommentLeave a comment

  1. You do make lovely blankets!!!

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