and sometimes I’m just plain wrong . . .

Today, while driving home from picking up my car at the dealership, I encountered a horse-drawn ‘old tyme’ wooden hearse going in the opposite direction. This is a 5 lane road – I operated under (what I thought was Michigan Law) pulled over to the side of the road and stopped. (I was under the assumption that Michigan, like Canada, had the same rules when it comes to funeral processions – I was wrong.) After a good 35+ cars in the procession passed, a very irate driver somewhere behind me gunned their engine & sped by me, followed by others. My husband was about 4 cars behind me and didn’t know it was ME that stopped. After the speeders passed, I started up slowly & continued driving. When I got home I asked my husband if I was right – and, NO, he told me in Michigan you just drive slowly by but don’t stop. The last funeral I attended in Canada was for my Aunt. While the procession was on the roads going to the cemetery other cars pulled off the road – in some cases, men got out of their cars (took off their hats if they had them on) and put their hands over their hearts until the procession passed – now THAT’S RESPECT! Oh well – you live & learn, right?

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

More summer recipes for your holiday weekend:

Fluffy Strawberry Pie w/Pretzel Crust

Crust:
1 1/4 C. crushed pretzels
1/4 C. sugar
1/2 C. butter (or marg), melted

Pie:
3/4 C. boiling water
1 (4 serving size) Strawberry Jell-O mix
1 tsp. grated lime peel
1/4 C. lime juice
1 1/2 C. heavy whipping cream
3/4 C. powdered sugar
2 C. strawberries, slightly crushed

chocolate-covered strawberries,
if desired, for garnish
=
In medium bowl, mix all crust
ingredients; press onto bottom &
up sides of a 9″ pie plate

In large bowl pour boiling water on
dry Jell-O; stir until gelatin has dissolved.
Stir in lime peel & juice. Refrigerate about
1 hour until very thick but not set
=
Chill a large bowl in fridge.
Beat Jell-O mixture using elec. mixer on
high speed about 4 minutes until thick &
fluffy. In chilled bowl beat whipping cream &
powdered sugar on High speed until stiff
peaks form. Fold whipped cream & crushed
strawberries into Jell-O mixture & pour into
crust. Refrigerate about 8 hours until set.
Garnish with chocolate-covered strawberries,
if desired. Store, covered, in fridge.

(recipe: allfood.recipes.com)
—————————
Corn Salsa

1 (15 oz) can yellow corn, drained
1 (15 oz) can white corn, drained
1 (4 oz) can chopped green chiles,
drained
1 (2.5 oz) can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded/chopped
3 T. white vinegar
1/3 C. olive oil
kosher salt
1 T. finely chopped fresh cilantro

In large bowl mix all ingredients
except cilantro. Chill at least 1 hour.
Just before serving, add cilantro.
Makes about 5 cups

(recipe: foodnetwork.com)
—————————–
Spicy Asian Lemon Shrimp Skewers

6 lemons
kosher salt
1 stalk lemongrass, finely chopped
3 T. olive oil
3 T. Sriracha (Asian chile sauce)
2 cloves garlic, minced
1 T. fish sauce
2 tsp. light brown sugar, packed
30 extra-large shrimp, unpeeled

vegetable oil for the grill
2 T. chopped fresh mint

Finely grate zest from 4 lemons, then
pulse in a food processor with 3 T. salt.
Squeeze juice from 2 of zested lemons,
into a large bowl. Add lemongrass, olive
oil, Sriracha, garlic, fish sauce, brown
sugar & 1 tsp. lemon salt (made above).
Thinly slice the 2 remaining lemons &
add to bowl. Using kitchen shears, cut
through shrimp shells along outer curve,
leaving shells on. Remove veins & rinse
shrimp – add to bowl with lemongrass
marinade & toss. Cover & refrigerate
1 hour. Soak 12-15 wooden skewers in
water.
=
Heat grill to medium high. Thread shrimp
onto skewers. Brush grill with vegetable
oil then add lemon slices & grill until they
begin to char, turning once (about 2 minutes),
transfer to a platter. Stir mint into remaining
marinade. Add skewers to grill & cook, brushing
with marinade/mint mixture until shells begin
to char, 2-3 minutes per side. Transfer to platter
& sprinkle with lemon salt, to taste.
Serves 6

(recipe: foodnetwork.com)
——————————

Cheesy Pepper Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1/4 lb. (4 oz) Velveeta cheese, cut
into 1/4″ cubes
3 jalapeno peppers, seeded/chopped fine
12 butter crackers (Ritz), crushed
1 T. butter, melted
1 green onion, sliced

Crackers, for dipping

Preheat oven 350 degrees F.
Spray a 9 inch pie plate with nonstick
cooking spray. In small bowl mix
crushed crackers & melted butter.
In medium bowl beat cream cheese &
mayo until blended. Stir in Velveeta
& peppers & spread on bottom of
prepared pie dish. Top with butter/
cracker mixture & bake 20 minutes
until heated through. Top with
chopped onions. Makes approx.
18 servings.

Suggestion: substitute cream cheese
with (Kraft) Bacon Cream cheese
spread

(recipe: myfoodandfamily.com)
—————————
Crockpot Hawaiian Chicken

1 1/2 lb. boneless skinless chicken
breasts
5 slices bacon, sliced/cooked
1 green bell pepper, diced
1 C. BBQ sauce (poster uses Sweet
Baby Rays)
2 tsp. soy sauce
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 (20 oz) can crushed pineapple,
drained very well

Suggested ways to serve:
Over cooked white or brown rice
(to serve 6) or on hamburger buns
=
Add chicken & remaining
ingredients to crockpot – stir to
combine. Cover & cook on Low
6 hours without opening lid
during cooking time. If desired,
shred chicken. Serve over about
suggested items. Serves 6

(recipe: themagicalslowcooker.com)
——————————–

Butterfinger Poke Cake

1 box fudge marble cake mix plus
ingredients needed to make cake (eggs/
oil/water) (can also use Devil’s Food
cake mix)
1 (14 oz) can sweetened condensed milk
1 (12 oz) jar caramel ice cream topping
1 large Butterfinger candy bar, crushed
1 (8 oz) tub Cool Whip, thawed
(optional) chocolate syrup to drizzle on top

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Prepare cake as directed on
box & bake accordg. to cooking times on box.
Cool cake just a few minutes. In medium bowl
combine sweetn’d con’d milk with caramel
topping. Poke holes all over top of cake using
a fork – lots of holes. Drizzle caramel mixture
over cake. Refrigerate cake to finish cooling.
Once cooled, spread Cool Whip over entire
cake & sprinkle with crushed Butterfinger
candy bar. (drizzle chocolate syrup over
cake before serving, if desired)  Serves 12

NOTE: Keep cake refrigerated until ready to
serve

(recipe: thecountrycook.net)

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

No particular plans for the holiday –

Hope you enjoy this day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Blessings! Good recipes!! I’ll have to try!!
    Lisa!!


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