Friday, June 29, 2007

Red, White and Blue Berry Pie -- Favorite Ingredients Friday


Here's my contribution to this week's Favorite Ingredients Friday!

RED, WHITE, AND BLUE BERRY PIE

9” baked pie crust
BERRY LAYER:
1 1/2 c. sugar
4 1/2 Tblsp. cornstarch
1 1/2 c. water
4 1/2 Tblsp. dry raspberry jello powder
1 pint fresh blueberries
1 tsp. lemon juice
1 pint fresh or frozen whole unsweetened raspberries
CREAM LAYER:
4 oz. cream cheese, room temperature
1/3 c. confectioners sugar
4 oz. cool whip

For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add jello powder; stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside. For cream layer, beat together cream cheese and sugar until smooth. Mix in the cool whip. Spread cream cheese mixture over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at least 4 hours before serving. Yield: 8 servings.

This beautiful pie is very easy to make and is just delicious. It’s perfect for patriotic holidays or any other special summer occasion.

Thursday, June 28, 2007

Slow Cooking Thursday for June 28


Here's a favorite sandwich recipe at our house. These yummy sandwiches would be good with french fries and coleslaw on the side, or with potato salad and baby carrots for a more summery meal. Hope others enjoy this as much as we have!

FRENCH DIP SANDWICHES

1 3-lb. beef chuck roast, trimmed of fat
2 c. water
1/2 c. soy sauce
1 tsp. dried rosemary
1 tsp. garlic powder
3-4 whole peppercorns
1 tsp. dried thyme
1 bay leaf
8 French rolls, split

Place the roast in a slow cooker; add water, soy sauce, and seasonings. Cover and cook on High for 5 to 6 hours or until beef is tender.
Remove the meat from the slow cooker to a bowl; shred the meat with 2 forks. Cover the bowl and keep warm.
Strain the broth and skim off as much fat as possible. Pour the broth into small cups for dipping. Serve the beef on the rolls along with a cup of broth for each person.

This great recipe is a big favorite in our family. It came from a Taste of Home magazine some years ago.

Picnic by the River for June 27



We had a lovely evening for our picnic by the river yesterday. Thunder was rumbling in the distance, but the lightning and rain held off as we enjoyed our tranquil picnic spot.

This week I made turkey subs with lettuce and cranberry sauce. I had intended to use bulkie rolls, but I found wheat sub rolls on Walmart's reduced bakery rack so used those instead. The sandwiches are simple: Just spread mayonnaise on the cut rolls, then layer on deli turkey with some lettuce and slices of jellied cranberry sauce. Of course it would be even tastier with your own sliced roast turkey or chicken.


For a salad, I made an old favorite from an early Quick Cooking magazine. Here it is:

EASY VEGGIE SALAD

1 16-ounce can kidney beans, rinsed and drained
1 16-ounce can cut green beans, drained
1 small cucumber, halved and thinly sliced
2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup sliced radishes
1/2 cup cider vinegar
1/3 cup sugar (can use brown sugar)
2 Tblsp. olive or canola oil
1 tsp. ground mustard
1 tsp. salt
Dash of pepper

In a large bowl, combine all of the vegetables. Combine the remaining ingredients in a jar with a tight-fitting lid. Shake jar to mix dressing ingredients well. Pour over vegetables and toss to coat. Serve with a slotted spoon.

Yield: 6-8 servings

I left out the radishes because I didn't have any, but the salad is good either way. I also found I was running low on sugar and didn't want to take time to run down to the pantry for more. So I just substituted brown sugar in the dressing and it worked just fine. Another time I may cut the oil down to 1 T. or leave it out completely for a fat-free salad.

How thankful we are that Mr. T had the idea last summer to picnic by the river on the way to church on Wednesday evenings! It is a bright spot in the week for us. I have fun planning what to take along for a meal, and he enjoys anticipating what we'll have. As we eat, we can sit and enjoy the peaceful view of the river and, for just a few minutes, feel as if we are 'on vacation'.

As we headed toward church after our picnic last evening, we watched jagged lightning bolts in the sky ahead of us, and before too long the rain came down in torrents. We were thankful God held off the storm until we had finished our picnic and were safely on our way!

Wednesday, June 27, 2007

From the summer devotional book...


Here's another page from this year's kids' devotional book, Riding a Mountain Railway. Today's page is the one for May 25 and is from the section called "In the Dining Car."

"Pleasant words are as an honeycomb, sweet to the soul, and health to the bones."

Today we are going to learn about a real breakfast recipe from the dining cars of a real train! The railroad was the Chesapeake and Ohio Railroad, which is also called the C&O Railroad. This is a recipe that was served in the dining cars of the C&O Railroad during the 1950s. The recipe may sound a little bit strange to us, but train passengers in the 1950s enjoyed it. The complete recipe is on this week’s Fun Page if you would like to try making it.

The recipe is called C&O Railroad Jelly Omelette. Have you ever tasted an omelette (also spelled “omelet”)? Probably you have. An omelette is made with beaten eggs, similar to scrambled eggs. The difference is that when making an omelette, you do not stir the eggs as you do when making scrambled eggs. Instead, you lift up the sides of the omelette with a spatula as it cooks. That way, the uncooked eggs flow under the omelette and continue to cook.

For the C&O Jelly Omelette, when the omelette is almost cooked you spread jelly or jam over the top. Then you fold the omelette over. The jam or jelly adds a sweet touch to the omelette.

Our verse talks about something else that can add a sweet touch to life. That something is our words. If our words are kind and nice, they will make life sweeter for those whom we speak with. Mean, angry words are not sweet. But the Bible tells us that kind, pleasant words are an encouragement to others. Not only that, but words that are kind and nice are also pleasing to God. The Bible has much to say about our words. What we say, and how we say it, is very important to God.

* Thank God for His Word which tells us how He wants us to live. Ask Him to help you always speak kind, pleasant words. Ask Him to help you encourage other people with your words.

Monday, June 25, 2007

Edging back toward what passes for normalcy...




Whew! The great Vacation Bible School Craft Caper is over!

Due to other responsibilities, I didn't feel that I could take a hands-on, everyday part in VBS this year. So instead, I volunteered to plan and coordinate all of the craft projects for the entire week, including purchasing and preparing the craft components and materials.

I've done this before, but in those years I also taught the craft portion of each day as well. So just the behind-the-scenes stuff would, I thought, be relatively easy. I was wrong.

In other years I've tried to use some recycled materials which people in the church could save for me. I tried that this year -- I asked for baby food jars ( or votive candle holders), 12-oz. juice cans (without the lids), unwanted CDs, and assorted colors of yarn and ribbon. I got no jars (but did eventually get some votive holders)and only one juice can and a few CDs. Over the weekend I received a bunch more CDs, but by then it was nearly too late. (I did scrounge up enough CDs at home to do the project.) I had to scrap the juice can project, but fortunately the Lord pointed me to the materials right in my craft closet for another craft that would be easy and quick to pull together.

What a busy couple of weeks it has been! I've had to do lots of planning and prep work -- since there is only a limited time slot allowed for the craft each day, much of the work for the little kids' crafts has to be done ahead of time. For instance, they are making turtles out of foam bowls turned upside down. I painted the outside of each "turtle shell" green, then when that was dry sponged it with brown. The kids will add pre-cut feet, heads, and tails made from yellow cardstock. They'll also glue on googly eyes and stick a verse sticker on the top of the shell. I was very blessed that another lady in the church, who works full time, volunteered to cut out stuff for me. I may have given her more work than she bargained for, but oh, what a help it was to me!

In addition, I had to figure out and write up directions for each of these crafts!

You should have seen my living room on Saturday night! The coffee table was covered with glued-together CDs laid out to dry, and another table was filled with drying turtle shells. Every other available surface seemed to be laden with some sort of craft component. But I went to bed at a decent hour, and by 8 or so on Sunday morning, it was all sorted into bags, one for each day, to take to the lady who is actually teaching the crafts.

And so -- unless I receive a desperate cry for help! -- the great craft caper is over. I said to Mr. T last night, "Now I can begin to get the house back to normal." But you know what? It's not going to happen in a day. Babysteps! Today so far I've changed the sheets, washed and hung out 2 loads of laundry, put away a sinkful of dishes, planned my menus for the week, put away a few craft items, and made a pitcher of iced tea. I've also ordered the books for the next study our ladies' Sunday School class will do, and made plans to order a few more study books (for my own research) from Amazon or CBD. So I have accomplished a lot, and hope to do a lot more before the sun sets.

But what is normalcy, anyway? This summer, it is not particularly normal around here. I don't see us taking a vacation or getting away for a weekend to go camping, or even going out to breakfast. Mr. T. is heading up a building project at church which takes every Saturday and some evenings as well. He projects that will probably take 2 to 3 months.

In addition, I have some writing tasks (rewriting some of my older devotional books for kids) that will take a lot of my time. We have 3 wedding gifts to think about, and I hope to make a personalized cookbook for each couple. I haven't done a craft or sewing project just for fun in eons. But I'm edging back toward normalcy -- I hope!

Cookies, cookies everywhere!


Cookies, cookies everywhere!

That pretty much describes my kitchen yesterday afternoon. I had a plan to bake 9 dozen cookies for Vacation Bible School which is being held by our church this week. (Most people buy cookies for this to serve as snacks for the kids each day -- and, in fact, I would buy cookies myself if I actually had to be physically present at VBS this week.) I wanted to bake homemade cookies, but also wanted to bake a bunch of them as quickly and easily as possible. So I turned to a recipe I hadn't used in years -- Angel Cookies, from an old Farm Journal Cookie Cookbook. This is a big recipe that is supposed to make 9 dozen, and you can divide the dough up to flavor it in different ways to make several different-tasting cookies all from the same batch of dough. I haven't a clue as to why these are called Angel Cookies, but I imagine it may have something to do with their light, melt-in-the-mouth texture -- which, I think, is a hallmark of cookies made with cream of tartar.

ANGEL COOKIES

1 cup butter or real margarine, softened
1 cup butter-flavor crisco
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
4 1/2 cups flour
2 tsp. baking soda
2 tsp. cream of tartar
2 tsp. salt
Optional ingredients/techniques*
Sugar for dipping tops

Cream together the butter, crisco, and sugars. Beat in eggs, one at a time, to mix thoroughly. Add vanilla.

Sift together the flour, baking soda, cream of tartar, and salt. Add to creamed mixture to blend well. If you like, divide the dough up and add some optional ingredients to each section to make different flavors of cookies. Chill dough for 1 hour or until it is easy to handle, if necessary.

Shape dough into 1-inch balls and dip tops in sugar. Place cookies about 2 inches apart on a parchment-lined baking sheet. Sprinkle 1 or 2 drops of water on each cookie (to make them crackle nicely). Bake at 350º for 15 minutes.

Remove cookies and cool on racks. Makes 8 to 9 dozen cookies.

(Recipe may easily be divided in half to make fewer cookies.)


* Optional ingredients: chopped peanuts, coconut, toffee bits, chocolate or butterscotch chips, etc. Optional technique: Dip tops of cookies in cinnamon-sugar for a Snickerdoodle effect.

I really didn't want to mess around with dividing the dough into separate bowls, etc. So here's what I did:

1) Made 3 dozen of the cookies to approximate Snickerdoodles by simply dipping the tops into cinnamon-sugar.

2) Added 1 cup toffee bits to the remaining dough and made 2 dozen toffee cookies

. 3) Added 1/2 cup butterscotch chips and 1/2 cup chocolate chips to the remaining toffee dough and made about 3 dozen chip-filled cookies.

As you can see, the recipe let me down and did not produce the 9 dozen cookies I needed. So I turned to another old favorite, Double Chocolate Oatmeal Cookies, which I remembered as being easy and good. Here's that recipe:

DOUBLE CHOCOLATE OATMEAL COOKIES

1 1/2 cups sugar
1 cup butter or real margarine, softened
1 egg
1/4 cup water
2 tsp. vanilla
1 1/4 cups flour
1/3 cup unsweetened baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 cups quick-cooking oats
1 cup chocolate chips

Heat oven to 350º. Mix sugar, margarine, egg, water, and vanilla to blend well. (Mixture will appear curdled; don’t panic.) Sift together flour, cocoa, baking soda and salt. Stir into sugar mixture to blend well. Stir in oats and chocolate chips to blend thoroughly.

(At this point you have a choice. These are a drop cookie, but I don’t like the messy look of most drop cookies. If you choose to drop them, use a cookie scoop and drop by rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets.

OR, for molded cookies, chill the dough for an hour or so [or place in the freezer for 15 minutes] and then form the dough into 1-inch balls and place, 2 inches apart, on the parchment-lined baking sheets.)

Bake the cookies at 350º for 10 to 13 minutes. Remove immediately to cooling racks. Yield: 5 1/2 dozen cookies.

I must hasten to add that neither of these recipes are "to-die-for" cookies. They are good, sort of old-fashioned, family-style, cookie-jar cookies. Kids usually like them quite a lot.

So that was my cookie-baking adventure for yesterday! Today I'm heading back toward "normalcy" and hope to post more about that later.

Menu Plan Monday for June 25


Another Monday! They seem to come around so fast!


Here's my menu plan for the week. A few of these are repeat meals that didn't get used last week for one reason or another.

MONDAY: Eggplant-Tomato Bake, Tossed Salad, Ranch French Bread

TUESDAY: Crab & Shrimp Salad, Potato Salad, Green Beans

WEDNESDAY: (picnic) Turkey/Cranberry Sandwiches on Bulkie Rolls, Easy Veggie Salad

THURSDAY: Pork Chops with Cider & Apples, Mashed Potatoes, Asparagus Stir-fry Veggies

FRIDAY: Sloppy Joe under a Bun, Mixed Vegetables, Coleslaw

SATURDAY: Garlic Lime Chicken, Sweet Potato Fries, Coleslaw

SUNDAY: (potluck at church) Spinach Tortellini Salad, Ranch French Bread, Red, White & Blue Berry Pie