Monday, October 09, 2006
Picnic [NOT] by the River for October 4
This week’s picnic was a bit different! For the entire time we have been picnicking on Wednesday nights on the way to church -- probably about 6 weeks now -- we have been blessed with good weather for our picnics. This Wednesday started out nice and we planned our picnic as usual. I made Hot Ham & Cheese Sandwiches (wrapped in foil & heated) and Barbecue Butter Beans. We headed out, but the sky was getting darker by the moment, and so we turned back. We ate our picnic on our own porch, and enjoyed it very much! Then we went on to church as usual. The Picnic by the River turned into a Picnic on the Porch, but we didn’t mind a bit!
Tuesday, October 03, 2006
Fall Cleaning Challenge, Part 2
Carrie has just put up a second part to her fall cleaning challenge, over at Life on a Back Road. This part has to do with the front entry and dining room areas of the home. I'm going to join in. Here's what I'd like to get done:
* Shop-vac the front porch.
* Wash down the porch furniture.
* Put a fall tablecloth on the porch table.
* Thoroughly clean both the inner and outer front doors.
* Wash glass in both doors.
* Get Mr. T to put away his tools which are spread all over the porch.
* Wash the floor and vacuum walls in the front hallway.
* Do a little bit more fall decorating.
* Do some decluttering in the corner cupboard in the dining room.
* Declutter my "incoming mail" area and figure out a better system for it.
We'll see how far I get! We're going on vacation soon and it would be lovely to come home to a decluttered, clean, inviting porch.
* Shop-vac the front porch.
* Wash down the porch furniture.
* Put a fall tablecloth on the porch table.
* Thoroughly clean both the inner and outer front doors.
* Wash glass in both doors.
* Get Mr. T to put away his tools which are spread all over the porch.
* Wash the floor and vacuum walls in the front hallway.
* Do a little bit more fall decorating.
* Do some decluttering in the corner cupboard in the dining room.
* Declutter my "incoming mail" area and figure out a better system for it.
We'll see how far I get! We're going on vacation soon and it would be lovely to come home to a decluttered, clean, inviting porch.
Another slow cooker Sunday...
This time it was our church’s monthly potluck dinner. We do this on the first Sunday of each month, enjoying a potluck meal together following the morning service. Then we have a 2 pm service instead of an evening service that week. It works out very well, and it’s always fun to see what other people will bring. It’s fun too, to plan something special and different to bring along to share. I don’t always bring a crockpot meal, but this time I did. It came from QUICK COOKING originally, and I only adapted it a little bit, for a change. Here’s the recipe:
MEATBALL STEW
3 medium potatoes, cut in 1/2-inch cubes
1 pkg. (16 oz.) fresh baby carrots, quartered
1 large onion, chopped (or equivalent amount of frozen chopped onions)
3 celery ribs, sliced
12 to 16 ounces frozen meatballs, defrosted slightly in microwave and cut in halves or quarters
1 can tomato soup
1 can beef gravy
1 cup water
1 envelope onion soup mix (I used 5 Tblsp. of my own homemade mix)
2 tsp. beef bouillon granules
Place the potatoes, vegetables and meatballs in a 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour this over the meatball mixture. Cover and cook on High for 4 to 5 hours. Yield: 6 servings.
Of course, at a potluck people take smaller servings, so this went a long way. It was delicious -- so much so that I am going to keep a can of beef gravy in my pantry at all times! (I already keep tomato soup on hand, as well as a jar of my homemade onion soup mix. And I keep a bag of meatballs in the freezer to use in Italian wedding soup, so the basic ingredients for this stew are always around.)
I just realized, when making this stew, that frozen chopped onions are perfect when a slow cooker recipe calls for onion and you’re putting it together on a Sunday morning. No lingering onion aroma on your hands when you go to greet people!
In addition, I brought along Herbed Dinner Rolls and Luscious Apple Trifle, both from QUICK COOKING -- so you should be able to access them from TASTE OF HOME’S online Recipe Finder.
MEATBALL STEW
3 medium potatoes, cut in 1/2-inch cubes
1 pkg. (16 oz.) fresh baby carrots, quartered
1 large onion, chopped (or equivalent amount of frozen chopped onions)
3 celery ribs, sliced
12 to 16 ounces frozen meatballs, defrosted slightly in microwave and cut in halves or quarters
1 can tomato soup
1 can beef gravy
1 cup water
1 envelope onion soup mix (I used 5 Tblsp. of my own homemade mix)
2 tsp. beef bouillon granules
Place the potatoes, vegetables and meatballs in a 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour this over the meatball mixture. Cover and cook on High for 4 to 5 hours. Yield: 6 servings.
Of course, at a potluck people take smaller servings, so this went a long way. It was delicious -- so much so that I am going to keep a can of beef gravy in my pantry at all times! (I already keep tomato soup on hand, as well as a jar of my homemade onion soup mix. And I keep a bag of meatballs in the freezer to use in Italian wedding soup, so the basic ingredients for this stew are always around.)
I just realized, when making this stew, that frozen chopped onions are perfect when a slow cooker recipe calls for onion and you’re putting it together on a Sunday morning. No lingering onion aroma on your hands when you go to greet people!
In addition, I brought along Herbed Dinner Rolls and Luscious Apple Trifle, both from QUICK COOKING -- so you should be able to access them from TASTE OF HOME’S online Recipe Finder.
Monday, October 02, 2006
A comforting Friday night supper
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| Tiny vintage cookbook from my collection |
ZIPPY CAULIFLOWER
1 medium head cauliflower, broken into florets (I used the bright green broccoflower)
1/2 cup water
3 Tblsp. butter
3 Tblsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground mustard
1/4 tsp. chili powder
3/4 cup milk (you may need more -- I did)
1 cup shredded cheddar cheese
2 Tblsp. salsa (I used medium)
Place cauliflower and water in a microwave-safe bowl. Cover and microwave on High for 8-10 minutes or until tender. Meanwhile, in a small saucepan, melt butter. Stir in flour and seasonings until smooth. Gradually stir in milk. (I prefer to do this off heat.) Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cheese and salsa until cheese is melted. Remove from heat. Drain cauliflower well; drizzle with cheese sauce. Yield: 4 to 6 servings.
As mentioned, I needed to use more milk. The sauce that resulted using 3/4 cup milk was way too thick to “drizzle” over anything. I think I used about 1 1/4 cups milk, and it was still plenty thick. I did use the bright green broccoflower, but I think the new purple or orange cauliflower would also be fun.
Picnic by the River for September 27
Well, I need to get busy and post about this past week’s picnic! Otherwise it will soon be Wednesday again -- it’s already a new month!
It was another nice evening by the river, and we enjoyed our supper at our favorite picnic table -- the one right beside the water. It’s so pleasant just to sit and enjoy the music of the gently rippling water while we have our supper. This week we had Pizza Loaf -- a sort of calzone with all kinds of interesting yummy stuff for the filling -- and Artichoke-Bean Salad. Both originally came from QUICK COOKING magazine. Here are the recipes, for those who would like them.
PIZZA LOAF
1 loaf (1 lb.) frozen bread dough, thawed
2 eggs, separated
1 Tblsp. grated Parmesan cheese
1 Tblsp. olive oil
1 tsp. dried oregano
1/2 tsp. parsley flakes
1/4 tsp. pepper
Garlic powder or granulated garlic to taste -- up to 1/2 tsp. powder
Sliced pepperoni to taste
Shredded mozzarella cheese to taste
Pickled banana pepper rings to taste
Sliced black olives to taste
Pizza sauce or spaghetti sauce for dipping
Roll out dough to form a 15-inch x 10-inch rectangle. In a bowl, combine the egg yolks, Parmesan, oil, oregano, parsley, pepper and garlic powder. Spread this mixture over the rolled-out dough. Sprinkle with pepperoni, mozzarella, pepper rings and black olives. Roll up the dough, jelly-roll style, starting with a long side; pinch the seam of the loaf to seal it and tuck the ends of the loaf under. Place the loaf, seam side down, on a parchment-covered baking sheet (to prevent messing up your baking sheet if the loaf leaks). Beat the egg whites lightly and brush the loaf with beaten egg whites. (You probably won’t use all of them.) Do not let the loaf rise -- you bake it unrisen. Bake at 350ยบ for 35 to 40 minutes or until golden brown. Warm the pizza sauce; serve with the sliced loaf. Makes 10 - 12 slices -- or 4 servings.
This recipe also originally called for a can of mushroom stems and pieces, drained and sprinkled on with the pepperoni, etc. I did use these the first time I made the loaf, but it’s good without. Chopped green pepper may be added at this time too -- the recipe called for that -- but I think it’s better without. But do as you think best!
Next time I make this, I’m going to skip the frozen bread dough and use the recipe a friend gave me for calzone dough. It’s far tastier and MUCH easier to roll out.
For the picnic, I wrapped the whole loaf in foil and took along a cutting board and sharp knife. It stayed nice and warm. I warmed the pizza sauce before leaving the house and took it along in a covered plastic container.
ARTICHOKE BEAN SALAD
1 can (16 oz.) kidney beans, drained and rinsed
1 can (14.5 oz.) cut green beans, drained
1 jar (6.5 oz.) marinated artichoke hearts, undrained
2 to 3 Tblsp. dried minced onion
1/2 c. chopped green pepper
1/2 cup Italian salad dressing
In a large bowl, toss together all ingredients. Cover and refrigerate until serving time. Yield: about 6 servings.
This was tasty, but not the most attractive salad I’ve ever made. I was out of cut green beans so used French style, and that gave it a sort of messy appearance. Then, I used balsamic vinaigrette since I was out of bottled Italian dressing, which added an unappealing murky look. (I could have made homemade Italian dressing, but Wednesdays are a hugely busy day for me and there was no time.) Here’s what I would do next time to increase the attractiveness of this salad: 1) Use white kidney, or cannellini, beans; 2) Use red pepper instead of green; 3) Be sure I have cut green beans and Italian dressing on hand to use.
In talking with the attendant at the rest area, we learned it is slated to close for the season November 1. Not much time left for picnics -- especially since we will be away for 2 weeks in October. But it’s been fun!
It was another nice evening by the river, and we enjoyed our supper at our favorite picnic table -- the one right beside the water. It’s so pleasant just to sit and enjoy the music of the gently rippling water while we have our supper. This week we had Pizza Loaf -- a sort of calzone with all kinds of interesting yummy stuff for the filling -- and Artichoke-Bean Salad. Both originally came from QUICK COOKING magazine. Here are the recipes, for those who would like them.
PIZZA LOAF
1 loaf (1 lb.) frozen bread dough, thawed
2 eggs, separated
1 Tblsp. grated Parmesan cheese
1 Tblsp. olive oil
1 tsp. dried oregano
1/2 tsp. parsley flakes
1/4 tsp. pepper
Garlic powder or granulated garlic to taste -- up to 1/2 tsp. powder
Sliced pepperoni to taste
Shredded mozzarella cheese to taste
Pickled banana pepper rings to taste
Sliced black olives to taste
Pizza sauce or spaghetti sauce for dipping
Roll out dough to form a 15-inch x 10-inch rectangle. In a bowl, combine the egg yolks, Parmesan, oil, oregano, parsley, pepper and garlic powder. Spread this mixture over the rolled-out dough. Sprinkle with pepperoni, mozzarella, pepper rings and black olives. Roll up the dough, jelly-roll style, starting with a long side; pinch the seam of the loaf to seal it and tuck the ends of the loaf under. Place the loaf, seam side down, on a parchment-covered baking sheet (to prevent messing up your baking sheet if the loaf leaks). Beat the egg whites lightly and brush the loaf with beaten egg whites. (You probably won’t use all of them.) Do not let the loaf rise -- you bake it unrisen. Bake at 350ยบ for 35 to 40 minutes or until golden brown. Warm the pizza sauce; serve with the sliced loaf. Makes 10 - 12 slices -- or 4 servings.
This recipe also originally called for a can of mushroom stems and pieces, drained and sprinkled on with the pepperoni, etc. I did use these the first time I made the loaf, but it’s good without. Chopped green pepper may be added at this time too -- the recipe called for that -- but I think it’s better without. But do as you think best!
Next time I make this, I’m going to skip the frozen bread dough and use the recipe a friend gave me for calzone dough. It’s far tastier and MUCH easier to roll out.
For the picnic, I wrapped the whole loaf in foil and took along a cutting board and sharp knife. It stayed nice and warm. I warmed the pizza sauce before leaving the house and took it along in a covered plastic container.
ARTICHOKE BEAN SALAD
1 can (16 oz.) kidney beans, drained and rinsed
1 can (14.5 oz.) cut green beans, drained
1 jar (6.5 oz.) marinated artichoke hearts, undrained
2 to 3 Tblsp. dried minced onion
1/2 c. chopped green pepper
1/2 cup Italian salad dressing
In a large bowl, toss together all ingredients. Cover and refrigerate until serving time. Yield: about 6 servings.
This was tasty, but not the most attractive salad I’ve ever made. I was out of cut green beans so used French style, and that gave it a sort of messy appearance. Then, I used balsamic vinaigrette since I was out of bottled Italian dressing, which added an unappealing murky look. (I could have made homemade Italian dressing, but Wednesdays are a hugely busy day for me and there was no time.) Here’s what I would do next time to increase the attractiveness of this salad: 1) Use white kidney, or cannellini, beans; 2) Use red pepper instead of green; 3) Be sure I have cut green beans and Italian dressing on hand to use.
In talking with the attendant at the rest area, we learned it is slated to close for the season November 1. Not much time left for picnics -- especially since we will be away for 2 weeks in October. But it’s been fun!
Update #3 on Fall Cleaning Challenge Part 1
Well, I have finally managed to almost completely finish the Fall Cleaning Challenge Part 1, as set by Carrie at Life on a Back Road (see link in sidebar). Yesterday was a bit different at church, since the first Sunday of every month we share a potluck meal and then a 2 pm service rather than our usual 6 pm service. After making a few stops, we were home by 4:30 and I decided to pitch into the fall cleaning I was doing in the master bedroom. Here’s what I got done:
* Thoroughly vacuumed floors, including under the bed
* Pulled out all remaining undusted furniture -- a nightstand, a bookcase, a glider rocker and a small table -- and vacuumed and washed floor where they had been.
* Swiffered the walls behind each item of furniture, then vacuumed, dusted, and thoroughly cleaned each piece with Murphy Oil Soap.
* Put a fresh doily on the small table and the nightstand.
* Decluttered top of bookcase.
* Washed mirrors.
* Sorted out the magazines in my hubby’s bedside reading basket, and tossed the outdated ones. Vacuumed out the basket before replacing the “keeper” magazines.
L had asked about finding time for such housecleaning projects, and truly they can be done 15 minutes a day, a la FlyLady. However, some weeks I just can’t seem to do it that way and need to have a larger block of time. (Or feel like I do, anyway.) I thought the gift of several hours on a Sunday afternoon might provide a great time to finish this project, and it turned out that way.
I do still need to declutter 2 totes of craft materials that are in this room, but I’m very happy with what I’ve accomplished via this challenge. Looking forward to seeing what Carrie’s Fall Cleaning Challenge, Part 2 will look like!
* Thoroughly vacuumed floors, including under the bed
* Pulled out all remaining undusted furniture -- a nightstand, a bookcase, a glider rocker and a small table -- and vacuumed and washed floor where they had been.
* Swiffered the walls behind each item of furniture, then vacuumed, dusted, and thoroughly cleaned each piece with Murphy Oil Soap.
* Put a fresh doily on the small table and the nightstand.
* Decluttered top of bookcase.
* Washed mirrors.
* Sorted out the magazines in my hubby’s bedside reading basket, and tossed the outdated ones. Vacuumed out the basket before replacing the “keeper” magazines.
L had asked about finding time for such housecleaning projects, and truly they can be done 15 minutes a day, a la FlyLady. However, some weeks I just can’t seem to do it that way and need to have a larger block of time. (Or feel like I do, anyway.) I thought the gift of several hours on a Sunday afternoon might provide a great time to finish this project, and it turned out that way.
I do still need to declutter 2 totes of craft materials that are in this room, but I’m very happy with what I’ve accomplished via this challenge. Looking forward to seeing what Carrie’s Fall Cleaning Challenge, Part 2 will look like!
Menu Plan Monday
Here's my plan for this week! Again, there are some repeat menus due to using up leftovers, etc. and menus being unused for last week.
MONDAY: Florentine Egg Bake, Apple Salad, Biscuits or Cinnamon Rolls
TUESDAY: Pork Chop/Apple Bake, Buttercup Squash, Coleslaw
WEDNESDAY: Hot Ham & Cheese Sandwiches, Barbecue Butter Beans
THURSDAY: Baked Fish Chowder, Biscuits or Cornbread
FRIDAY: Pasta with Greens ' n' Beans, Tossed Salad
SATURDAY: Mexican Egg Casserole, Cheddar Potato Wedges, 2-Bean Salad
SUNDAY: Hearty Pasta Tomato Soup, Whole Wheat Bread
And there you have it! Looking forward to seeing others' menu plans.
MONDAY: Florentine Egg Bake, Apple Salad, Biscuits or Cinnamon Rolls
TUESDAY: Pork Chop/Apple Bake, Buttercup Squash, Coleslaw
WEDNESDAY: Hot Ham & Cheese Sandwiches, Barbecue Butter Beans
THURSDAY: Baked Fish Chowder, Biscuits or Cornbread
FRIDAY: Pasta with Greens ' n' Beans, Tossed Salad
SATURDAY: Mexican Egg Casserole, Cheddar Potato Wedges, 2-Bean Salad
SUNDAY: Hearty Pasta Tomato Soup, Whole Wheat Bread
And there you have it! Looking forward to seeing others' menu plans.
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