I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of those boxes. It was written with real ink so is probably about 50 or so years old.
BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans
Preheat oven to 350˚.
Spread Beans on each slice of bread.
Roll bread up and secure with 2 slices of bacon with toothpicks.
It’s still very warm and humid with a chance of thunderstorms ALL week, but a bit more tolerable than it has been. I ran to Costco and did some errands on Saturday and got caught in one of the worst thunderstorms I’ve ever been in. I think partly because the people around me were so panicked and unable to cope. Gheesh people, it’s just water.
ON THE BREAKFAST PLATE
BOOST Nutritional drink and coffee
AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS
LAUNDRY… just a couple loads
LIVING AREAS… mostly tidy, but need to do floors AS ALWAYS
KITCHEN… NOT quite clean, but just a little tidying will do
STUDIO… Just don’t know where to start this week in here
YARD… hubby needs to mow and edge, bit nothing for me to do 😀
BLOG… some recipe updating and planing for future posts
MONDAY – APPOINTMENTS & ERRANDS TUESDAY – PAPERWORK, CLEANING WEDNESDAY – EBAYING, SORTING and PACKING THURSDAY– PAINTING TOUCH UPS FRIDAY – ?? SATURDAY – WORK AROUND HOUSE, FOOTBALL & RACING SUNDAY – WORK AROUND HOUSE, FOOTBALL & RACING
CURRENTLY READING & TELEVISION / DVR
With being under the weather and being cooped up so much I’ve been watching a bit more TV. Rented a few movies the past couple weeks too.
READING: I switched over to Marie Force’s #10 book in the Fatal Series.
GREAT BRITISH BAKING SHOW – I just love this show and I’m not ready for it to be over! SPOILER ALERT! – I do think Candace winning was the best though.
MIDNIGHT TEXAS
THE NIGHT SHIFT
SALVATION
ZOO
FOOD NETWORK STAR – I LOVE Jason and Matt and Rusty. Jason was so funny on the Holiday Baking Championship which he won against professionals. He is pretty innovative with flavor combos and I just love his country accent and euphemisms.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon and love that Laverne Cox golden buzzered Celine this past week – such a grown up voice out of such a cute little girl.
MASTER CHEF – there are some interesting characters this season and some I can’t wait to see go home as well as a couple I thought I was NOT going to like that are growing on me, but JEFF HAS TO GO!
THE “F” WORD – I love this fun new side of Gordon Ramsay.
I literally dread having to call customer service ANYWHERE! I had to call AT&T as well as AMAZON several times this week. Lately every customer service I have had to call is outsourced to the Philippines and they are reading from a script, don’t truly understand what they are doing and don’t seem to really care. I spent over an hour on hold with AT&T to deal with a rude and obnoxious man who told me “to deal with it”. When I asked for a supervisor, he said he was the supervisor. I told him he reported to someone so I wanted to talk to them. At the 2 hour mark I was transferred to the customer loyalty department who was 1) in the USA 2) completely apologetic and said I should have been informed from the get go that the computers had been down most the day and that no one could have helped me. They gave me a direct dial number to use the next day which also got me a wonderful man here in the states who took care of my problem in nothing flat.
FAVORITE PHOTO FROM THE CAMERA
This is only my favorite photo because I had a wonderful customer service representative at Amazon who finally made a week’s worth of horrible interactions with not so nice customer representatives right in the end. The new plates should be here before the end of the day.
This picture popped up on Facebook yesterday as a memory though so ALL is good in the favorite photo department.
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**
In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
Pour over the vegetable mix.
Toss well and chill 24-48 hours before serving.
NOTE 1*: add another 1 1/2 cups broccoli florets if omitting cabbage. NOTE 2**: can use pineapple juice instead
This is another recipe from crazy aunt Louise – loved that lady! We all remember the Corn Flake Wreaths she made us for Christmas, but she always made this Blueberry Lemon Sauce Cake for 4th of July. She was a serious creature of habit. Thanksgiving always brought her cheesy garlic grits, but I’m still working on perfecting that one – maybe I’ll have it ready for the next Thanksgiving. I make this in an 8×8 baking dish, but it easily doubles for a 9×13. My sauce turned out quite pale today so I added a little yellow food coloring. LOL I say a little, but from the looks of that picture I added a little too much.
BLUEBERRY LEMON SAUCE CAKE CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries
Preheat oven to 350˚.
Sift together the flour, baking powder and salt.
In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
Add egg and beat until light and fluffy.
Add the flour mixture alternately with the milk and blend until smooth. Batter will be thicker, like a coffee cake consistency.
Fold in blueberries.
SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons
Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
Add the butter and allow to melt.
Add the sugars and salt, stirring until dissolved.
Add lemon juice and rind.
Bring to a boil, lower heat and simmer until desired sauce consistency.
Over at Tide & Thyme she had a recipe for Mermaid Margaritas. They’re really good, but hubby wanted to amp it up a bit so we made our own version and are calling them Wave Rocking Mermaids. They are so pretty and all the fruit makes a nice snack too.
WAVE ROCKING MERMAIDS – 4 margaritas.
1 cup margarita mix
1/3 cup Triple Sec
3/4 cup LIME Tequila
1/2 cup Pineapple rum
1/3 cup BLUE Curacao
1 tablespoon sugar
1 tablespoon Margarita rim salt
1 tablespoon sanding sugar
1 drop green food color
1 drop blue food color
1 LARGE lemon zested, then juiced
1 lime, zested then sliced
Pineapple slices
Maraschino cherries
Combine sugar and lemon zest on a small plate. Add 1 drop of food coloring. Mix well using a fork.
Combine salt and lime zest on a small plate. Add 1 drop of the opposite food color. Mix well using a fork.
Combine sugar and salt on a small plate. Mix well using a fork, and set aside.
In a large pitcher combine the margarita mix, Triple Sec, lime tequila, pineapple rum, Blue Curacao, lemon juice and tablespoon of sugar, stirring to blend well.
Wet the rim of each glass using a lime wedge.
Dip the rim into the sugar-salt combo.
Fill glasses with ice, and then the margarita mixture.
Skewer a pineapple wedge, lemon slice and maraschino cherry onto your bamboo pick and stick it into the margarita for garnish.
NOTE: For a sweeter punch, add a Grenadine float just before serving.
NOTE:To keep your drink from watering down with ice melt, chill your pitcher for an hour or so before serving.
Mason jar dressings are all the rage on the internet right now. With being a scratch cook, I have made my own for years now. The only similarity is the mason jar LOL.
ZESTY BUTTERMILK RANCH DRESSING
1 cup sour cream
⅓ cup Duke’s mayonnaise
2 tablespoons fresh dill, minced or 1 teaspoon dried
1 tablespoon fresh thyme, minced or 1 teaspoon dried
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons fresh parsley, minced or 2 teaspoons dried
Juice of 1 large lemon juice
Fresh ground Himalayan Salt, to taste
Fresh ground black pepper, to taste
¼ cup buttermilk
Add ALL the ingredients into a mason jar or shaker.
Screw the lid on tightly and shake vigorously.
The dressing will keep in the fridge for 2 weeks.
Pour over your favorite salad ingredients and enjoy!
NOTE: If using dried herbs, make the dressing several hours before you need it so the flavors can absorb into the dressing.
I needed a few things from the grocery store earlier and they had the most gorgeous strawberries that I just had to have some and I had the instant desire to make a pie. I was surprised to find that the rhubarb was gorgeous too. I had never made a Strawberry Rhubarb Pie before so here we are making a pie and I have to tell you I am soooooo glad I did, this was so good. With just the two of us, I made it into 4 small 5 inch pies this time so I could freeze a couple for later.
CRUST
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening (CRISCO), cut into pieces
10 tablespoons chilled unsalted butter, cut into pieces
+/- 10 tablespoons ice water
Combine flour, sugar and salt in processor.
Using on/off turns, cut in shortening and butter until coarse meal forms.
Blend in enough ice water 2 tablespoons at a time to form moist clumps.
Gather dough into ball; cut in half.
Flatten each half into disk.
Wrap separately in plastic; refrigerate until firm, about 1 hour. The dough can be made 1 day ahead, but keep it chilled. Let dough soften slightly at room temperature before rolling.
FILLING
3 1/2 cups trimmed rhubarb pieces about 1 1/2 pounds untrimmed*
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)*
1/2 cup packed golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon salt
Toss fruits together to mix.
Whisk together the sugars, cornstarch, cinnamon and salt.
Sprinkle sugar mixture over fruit and toss gently to blend well.
GLAZE
1 large egg yolk beaten
1 teaspoon water
Preheat oven to 400°.
ASSEMBLY
Roll out 1 dough disk on floured work surface to 13-inch round.
Transfer to 9-inch-diameter Glass pie dish.
Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round.
I’m still trying to get a grip on losing my Whiskey girl. Today would have been her 15th birthday and the grief is still overwhelming even 2 months later.
We knew when we rushed her to the emergency vet on Memorial Day that the decision we had been grappling with for a few months had made itself that day and that we would be saying goodbye to our sweet girl. The emergency doctor laid out our options as I’m sure she’s required by law to do, but in the end was sure to let us know she agreed with the decision we made and thought it was best.
I have so many favorite pictures of her, but these were some of the last ones I had taken. I will ALWAYS miss the best dog in the world.
KRAB & PEA FRITTERS
1 cup sour cream
1 small bunch green onions, whites and greens, finely minced and divided
2 large eggs
3/4 cup whole milk*
12 ounces krab, minced
1 cup frozen peas
1 1/4 cups flour
2 teaspoons baking powder
Sea Salt
red pepper
Frank’s Hot sauce
Juice of 1 lemon
1/4 teaspoon white pepper
1 1/2 cups vegetable oil
*I only had heavy cream and 1% milk on hand, so I used 1/2 cup heavy cream and 1/4 cup 1% milk and they were perfect.
In a medium bowl mix together the sour cream and half the green onions.
Add in lemon juice, salt, pepper and hot sauce to taste.
Set aside.
In a large bowl whisk the eggs until frothy.
Whisk in the milk.
Add the flour, baking soda, salt and pepper to taste, blending until combined well.
Fold in the krab, the other half of green onions and peas until well blended.
Using a deep skillet (at least 2 inches) heat the oil over a medium high heat until it shimmers.
Add the batter to the oil 1 heaping tablespoon at a time.
Cook the fritters in batches, 2-3 minutes per side. Use a slotted spoon to turn them. Be sure not to crowd the pan.
PICKLED EGGS
I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of those boxes. It was written with real ink so is probably about 50 or so years old.
WARM BACON VINAIGRETTE
TERIYAKI BEEF STIR FRY
