A peaceful November hodgepodge

 

And what a good thing to know that we can have peace in our hearts no matter what.  It's the day after Election Day -- but as I write this on Tuesday afternoon, the polls are still open here in the Granite State.  We have no idea which way the election will go, but God's peace is fully available to us.  

And speaking of elections, here's something that's somewhat more reliable than polls -- it's time again for the Wednesday Hodgepodge, where Joyce poses the questions and bloggers fill in the answers.  It's great fun and also a good way to come up with an interesting blog post.  If you'd like to join in,  just head over to From This Side of the Pond and get the questions from Joyce, then answer them on your own blog. Here are the questions for this week:

1.  How do you define peace? 

To help define true peace, I would love to share these truths about spiritual peace from Elizabeth George's book on the fruit of the Spirit, God's Garden of Grace:

• Our peace has nothing to do with our circumstances and everything to do with knowing we have a right relationship with God.

• Our peace has nothing to do with daily challenges or crises and everything to do with knowing that our times are in God's hands.

• Our peace has nothing to do with the conditions of our life and everything to do with knowing that God is all-sufficient.

• Our peace is an inward repose and serenity of soul that indicates a heart at rest -- regardless of our circumstances -- as we place complete confidence in God minute by minute.

• True spiritual peace comes with knowing that our heavenly Father is continually with us ... God is omnipresent and therefore fully aware of every detail of our life at every moment and in every place.

Graphic by Abby at Little Birdie Blessings

2. November 3rd is Election Day in the US of A, but did you know it's also National Sandwich Day? Let's vote, shall we? egg salad or tuna salad? chicken salad or grilled chicken on a bun? peanut butter and jelly or a bagel with cream cheese? turkey and swiss or ham and cheddar? grilled cheese or pimento cheese? roast beef-corned beef-or make mine veggie? 

Oh yes, let's vote! I love the idea of voting on sandwiches!  So let's see:

Egg salad, providing the eggs are chopped fine and there is no raw onion.  Or even better, tuna and egg together.
Chicken salad.
Bagel with cream cheese (but I'd rather have it with peanut butter)
Ham and cheddar
Grilled Cheese
Make mine veggie

And if you want to try a really scrumptious sandwich, check out this old favorite of ours: Bacon Cheeseburger Subs.

3. When did you last say (or feel) 'no rest for the weary'? 

Oh, good question!   Probably back when we were spending hours every day clearing out the family homestead.  I certainly didn't utter that phrase in the last few days, as we have had some really good rest and relaxation time.

Another by Abby at Little Birdie Blessings

4. This time last year, where were you? 

I was busy!  You can read about it in a post from last year: Tuesday Thankfulness.  I found it in looking back in the archives to see what I was doing.  I'd forgotten, but our local daughter and son-in-law celebrated their 20th anniversary by spending a weekend in the north woods at a rustic lodge.  We stayed with the kids.  There was other busyness, too, during that time.

5. Share a favorite song, verse, or quote featuring the word 'peace'. 

"Thou wilt keep him in perfect peace, whose mind is stayed on Thee, because he trusteth in Thee."  (Isaiah 26:3)   I also love the hymn "Wonderful Peace".

Graphic from Good Morning Girls

6. Insert your own random thought here. 

We just got back from a couple of days up north with a friend at her cabin.  Talk about peaceful! On Monday we literally just sat and watched snow fall on the fir trees and a little pond.  I got a lot of crafting done too, and Mr. T caught up on some studying and reading and even took a nap!

(Photo from last winter)

Happy Wednesday, everyone!

Supper on the deck

When we got our patio set at the beginning of summer, we envisioned lots of suppers on the deck.  It hasn't worked out quite as we'd hoped, although we have eaten some meals out there.  We had one entire week where it rained pretty much every day.  We had another couple of weeks when it was just brutally hot outdoors.  Even though we don't have AC, it was cooler inside the house than out, so we ate indoors.

So last Thursday night when we were ready to eat, Mr. T suggested we eat outside.  The meal I had planned and was ready to serve was just perfect for this: some simple wrap sandwiches and a pasta salad with veggies.   I'd made some iced tea, too.

 I really doubt you need recipes for these, but I will just quickly share how I made these very simple foods that work so well for al fresco dining.

Wrap Sandwiches
Some sort of flatbread intended for wraps, or flour tortillas
Some sort of spread -- mayo, mustard, barbecue sauce, pesto, guacamole, hummus
Some sort of meat, the more thinly sliced the better
Some type of cheese; I like the ultra thin slices
Vegetables like lettuce or spinach leaves, chopped tomato, chopped or thinly sliced pickles

Lay out a sheet of plastic wrap for each sandwich desired.  Lay a flatbread or tortilla on the plastic.  Spread with whatever spread you choose.  Lay a couple slices of meat on top, then a couple slices of cheese.  Sprinkle with the vegetables.  Fold in two ends of each wrap (so now you have a circle with two straight folded edges).  Roll up the bread tightly and wrap securely in the sheet of plastic wrap that's underneath it.  Refrigerate until ready to eat.

Now the pasta salad is even easier.

Vegetable Pasta Salad
12 ounces of any pasta shape -- I like either the tricolor rotini or the tricolor ruffles
1 pkg. (16 ounces) of any frozen unsauced vegetable mixture -- I like the sugar snap pea stir-fry blend or the deluxe stir-fry blend
Salad dressing to taste -- either Italian, or Greek, or some other type of savory vinaigrette
Salt and pepper to taste, or other seasonings like herbs or seasoning blends
Parmesan cheese if you like

Bring a large pot of water to a boil.  Stir in the pasta and cook as package directs. 

Meanwhile, place the frozen vegetables in a large colander and set it in your sink.  When the pasta is done, pour it into the colander right on top of your vegetables.  Let it stand as it is for a half hour or so, then rinse with cold water.  You have just "cooked" your frozen veggies to the point where they will be just right in a pasta salad.

Let the pasta and vegetables drain thoroughly, then transfer them to a large bowl.  Add salad dressing and seasonings to taste.  This most recent batch that I made had freshly snipped chives and basil in it.  Sprinkle in some Parmesan cheese if you like.

Will probably make 4 to 6 servings or so.

When my hubby suggested eating outdoors, he quickly set the table.  I chose this pretty vintage tray to carry out the food and so I arranged the wraps, salad, and salt and pepper on it. It looked so inviting!

So there you have some no-recipe recipes that just might facilitate an outdoor supper for you as well!

We've decided we are going to eat supper on the deck whenever possible.  Just being out in God's creation, even in our own backyard, has such a calming and relaxing effect on us after a busy day.  Before we know it, the weather will be too cold to eat outside, so we plan to make the most of our deck and patio set throughout the summer and fall.

From the August archives, Part 1

Going back and looking through the archives on either of my blogs is a lot of fun for me.  Here are some of the links I'm sharing for August:

My grandmother’s cool kitchen is a memory post -- one of the first posts I ever wrote,  about something I never wanted to forget.

Flour Sack Dish Towels is one of the most popular posts ever on this blog.  Guess a lot of people are interested in knowing how to make these.
 
Another very popular post has been Building a Prayer Journal -- a practical how-to on this important topic.

Another post on prayer from 2007 may encourage you in your own prayer life: Ongoing answers to ongoing prayers.

And lastly, these Bacon Cheeseburger Subs are completely amazing.  With our avoidance of red meat, we aren't likely to make this recipe again, but it is wonderful!

Later in the month I'll share a few more links from the archives.  Meanwhile, enjoy these!

Picnic by the Pond: Crab Melt Loaf

(Photo by Taste of Home)

We had another picnic by the pond last night. No special occasion, but it was a nice evening and our meal was easily transportable.  I have been making this Crab Melt Loaf for years.  The original recipe states it can be made with tuna instead of crab and with a variety of cheeses.  Cheddar, Swiss and Monterey Jack are all good.  It also can be made using sandwich rolls or hamburger buns rather than with the loaf.  Last night I used some Portuguese rolls I had in the freezer, along with imitation crab and shredded cheddar for the seafood and cheese options.

I had also made a Rainbow Salad, which is easy enough to just describe.  You mix coleslaw dressing to taste, a bag of rainbow slaw mix, a can of pineapple chunks, drained, some sunflower seeds or sliced almonds, raisins or craisins, and, if you like, some chopped apple or pears.  I have also added blueberries and that is good too.

With a few potato chips and some cookies and freshly filled water bottles, we had our picnic.  It was sunny, cool and refreshing by the pond.  We are so blessed to have this little spot only five minutes from home!

A fun meal for the grandkids!

(Photo by Taste of Home)

Recently three of our young grandchildren -- ages 3, 5, and 7 -- were here for supper and the evening while their parents enjoyed a date night. Usually I don't get too fancy with meals for them -- pizza, maybe -- but this time I decided to try something else I thought they would enjoy. In a Simple & Delicious magazine I found the recipe for Bacon Provolone Chicken Sandwiches. I had some bacon I needed to use up, so this was perfect. I left out the onion, feeling that the kids would not care for that -- and I don't enjoy raw onions myself.

The same page in the magazine featured these Banana Split Fruit Salads as a side dish and I thought they would be fun for the kids also.

(Photo by Taste of Home)

(I used unsweetened frozen raspberries, thawed, for the garnish, since I won't pay the price for fresh ones. It worked out fine.) And I left off the nuts, too. I decided to cook some frozen French fries to fill out the meal. The kids loved those too; in fact, my grandson told me I needed to rename them "Grammy's Homemade French Fries" ( a title I'm somewhat uncomfortable with!).

This fueled them up for a fun evening with Grampa. Here's some of what they did:

Julia has fun with a borrowed scooter.

Sam learns to drive the lawn mower. His passengers look as if they are enjoying the ride!
I apologize for the blurriness of this photo. They were in motion, of course, but they sure weren't moving very fast!

Ham & Cheese Stromboli ~ a delightful change of pace!

(Photo by Taste of Home)

A couple of weeks ago I spotted this recipe in an older issue of Country Woman. We love calzone at our house, and this Ham & Cheese Stromboli recipe sounded so good to me. The combination of ingredients -- including ham, cheese, and mustard -- sounded like a nice change from our usual Italian-flavored calzone. Not that the Italian flavors aren't wonderful; just sometimes one likes a change. This was it!

I used what I had on hand: chopped ham rather than sliced; pepperoni rather than summer sausage; shredded cheddar rather than sliced. Also, I spread the dough with the mustard rather than spreading the mustard over the ham, which would work fine with sliced ham, but not with chopped. I used a deli-style spicy brown mustard. I used my own recipe for calzone dough so I could make the dough in the bread machine; so easy! And I made two smaller strombolis out of this rather than one large one. I did not braid the loaf as in the Taste of Home recipe, but simply rolled it up as described in the dough recipe below. This combination of flavors was delicious and I would definitely make it again.

I am including my recipe for calzone dough here for those who would like to try it. I got the recipe from my good friend Marilyn, and it's a great one.

CALZONE DOUGH

1 cup warm water
1 Tblsp. olive oil
1 Tblsp. sugar
1 tsp. salt
3 cups flour
1-1/2 tsp. dry yeast

Filling ingredients of your choice -- shredded cheese, cooked ground beef or ham, pepperoni, cooked vegetables, etc.
Beaten egg, if desired
Cornmeal for sprinkling baking sheet

Place ingredients in bread machine* in order suggested by manufacturer. Run the dough cycle; turn the dough out onto a floured surface. Roll out and add filling to within 1/2 inch of edges. Roll up, seal, and brush with beaten egg if desired. Place on a foil-lined baking sheet sprinkled with cornmeal. Let rise 15 minutes before baking. Bake at 375º for 25-30 minutes.

Makes 1 large calzone -- about 4 to 6 servings. (Or make 2 smaller ones.)

*(If you don’t have a bread machine, use 3 1/4 to 3 3/4 cups flour and 1 Tblsp. or 1 packet yeast. In a bowl, combine 2 1/4 cups flour, yeast, sugar, olive oil, and salt. Stir in water. Mix until a soft dough forms. Add remeaining flour if needed. Turne out onto lightly floured surface; knead until smooth, about 4 minutes. Roll out, fill, let rise, and bake as described above.)

Favorite Ingredients Friday for September 21

For Favorite Ingredients Friday this week, since the theme is Sandwiches, I decided to share an old favorite of ours. This is from one of the very first issues of Quick Cooking magazine, and we enjoy this sandwich very much. The recipe originally called for a can of cheddar cheese soup, but I’ve modified it to use my homemade substitute. You can find the recipes for those here on my blog; just do a search for cream soup substitutes. (If you prefer to use the canned soup, just eliminate the flour, dry mustard, milk, and cheddar cheese, and use the soup instead.)

BEEF-STUFFED ITALIAN BREAD

1 loaf unsliced Italian bread
1 pound ground beef
1 medium green pepper, chopped
1 celery rib, chopped
3 Tablespoons flour
1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1 cup milk
1/2 cup shredded cheddar cheese
1 Tblsp. Worcestershire sauce
4 slices American cheese, cut in half diagonally

Slice off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-inch bread shell. Cut or tear the removed bread into small pieces; set aside.

In a skillet, brown the ground beef with the green pepper and celery; cook until beef is fully cooked and brown and vegetables are tender. Drain off all but 1 Tblsp. of the fat. Stir in the flour, dry mustard; salt and pepper; cook until bubbly. Stir in the milk gradually; cook and stir until mixture is smooth and thickened. Stir in the cheddar cheese and Worcestershire sauce until cheese melts. Remove from heat. Stir in the reserved bread pieces. Spread mixture into the bread shell.

Place stuffed bread on a foil-lined baking sheet. Top the beef mixture with the triangles of American cheese, then replace the bread top.

Bake at 350º for 6 to 8 minutes or until cheese is melted.

Yield: 4 servings

Bacon Cheeseburger Subs

Photo from Taste of Home

These are for Rachel, who asked for the recipe. I found the recipe in the newest Taste of Home, but made quite a few changes, so I've written the recipe as I made it. They are delicious, but will be only an occasional treat for Mr. T and me!

Cheeseburger Meat Loaf Subs

(Adapted from Taste of Home)

* 1 egg, lightly beaten
* 1 can (8 ounces) tomato sauce
* 1 cup quick-cooking oats
* 1/4 cup chopped onion
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1-1/4 pounds ground beef
* 3 tablespoons light mayonnaise
* 2 tablespoons ketchup
* 2 medium tomatoes, sliced
* 1/2 cup shredded cheddar cheese
* bacon bits to taste
* 8 sub rolls, split and toasted (I used multigrain ciabatta rolls, but they were a bit crunchy.)

In a large bowl, combine the egg, tomato sauce, oats, onion, salt and pepper. Crumble beef over mixture and mix well. Press evenly into an ungreased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 30-35 minutes or until cooked through; drain if necessary.

Combine mayonnaise and ketchup; spread over meat loaf. Cut into eight rectangles; top each with tomatoes, 1 tablespoon cheese and bacon bits to taste. Place on a baking sheet; broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Or, if you don’t have a broiler, bake these at 425º or so until the cheese melts. Serve on buns. Yield: 8 sandwiches.

An old favorite sandwich filling

On Monday, I remembered an old friend I hadn’t thought about in quite a few years -- an old recipe I used to use for sandwich filling. I had lots of eggs on hand, so I made up some of this filling to use for Mr. T’s sandwiches this week. I thought others might like to try this as well, if there are those who never have made this combination before.

Many years ago I tasted some sandwiches made by a friend -- they were a combination of egg salad and tuna. I had never tried this before, and the sandwiches were just delicious. For quite a few years thereafter, I made this sandwich filling quite often. I have also met up with at least one other family who uses chopped hard-boiled eggs in their tuna salad.

Tuna/Egg Salad Sandwiches

You need: Hard-cooked eggs
Tuna, drained and flaked
Mayonnaise to taste
Seasonings of your choice

I like to make this with about half-and-half proportions of tuna and eggs. For 3 or 4 eggs, I would use one can of tuna. I use water-packed tuna and prefer the solid white. For years I used “chunk light” tuna because it was cheaper, but the quality of that variety has really declined over the years. (I’m sure everyone has their own preferred method of hard-cooking eggs, but I’m going to share mine anyway. Place the eggs in a saucepan, cover with cold water, and bring to a full rolling boil. Cover the pan, turn off the heat, and let the eggs stand for 15 minutes. When the time’s up, drain off the hot water and replace it with cold. I usually add 1 ice cube per egg to cool them down nicely. Let stand until eggs are cold, then use them or refrigerate them.)

Slice the eggs into a bowl. (I use an egg slicer and slice them both ways.) Add the drained tuna. Use a pastry blender or other chopping utensil to chop the eggs and tuna until quite finely chopped. Add mayonnaise to your taste and whatever seasonings you like. I use salt & pepper, onion powder, lemon pepper and dill weed. I also add a dollop of yellow mustard -- I always use mustard in egg salad. Stir it all up, cover the bowl and refrigerate until ready to make sandwiches.

Slow Cooking Thursday for August 2

Here is a great recipe that makes a delicious sandwich. It would be good with French fries or chips alongside, or a pasta salad or potato salad, and baby carrots. I found this recipe in Cook & Tell (see link in sidebar), my favorite cooking newsletter.

EASY ITALIAN BEEF

A pot roast that will fit in your crockpot
1 envelope dry Italian salad dressing mix*
1 16-ounce jar mild pepper rings (find them in the pickle aisle)
Water if needed

Put the pot roast in the crockpot. Sprinkle with dressing mix. Pour the pepper rings (including all their liquid) over the top. If needed, add water to come halfway up the sides of the roast.

Cover and cook on High for 4 hours; then turn to Low for 2 to 3 hours more. Shred the meat with 2 forks and serve, using a slotted spoon, on crusty rolls.

* I use my own dry Italian dressing mix. I’ve shared this recipe before, but for your convenience am including it here again.

ZESTY ITALIAN DRESSING MIX

1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. each: pepper, oregano, onion powder, garlic powder, sweet red pepper flakes
Pinch of paprika

In a custard cup or small bowl, mix all together. Whirl briefly in a blender if you like a finer texture (I skip this step). Makes the equivalent of 1 packet Italian dressing mix. May double or triple the recipe if you need more than one packet of mix in whatever you’re making.

Favorite Ingredients Friday for July 27

Okay, now this Friday it really is the appetizer and snack theme at Favorite Ingredients Friday. I have lots of appetizer recipes I could share, but I chose this one because it's light and summery and so good with the fresh garden cucumbers. Enjoy!

CUCUMBER SANDWICHES

8 ounces cream cheese
1 pkg. dry Italian salad dressing mix
Party rye bread (about 1 loaf)
Cucumber slices (1 to 2 cucumbers)
Paprika or salad seasoning, optional

Combine the cream cheese and salad dressing mix. Spread the mixture on slices of party rye bread. Top each open-face sandwich with a cucumber slice. If desired, sprinkle each with paprika or dry salad seasoning. Refrigerate until serving, and be sure to refrigerate any leftovers.

These little sandwiches make a great appetizer. They also work very well as a tea party type of sandwich.

If, like me, you prefer to make your own dry Italian dressing mix, here is the recipe I use.

ZESTY ITALIAN DRESSING MIX

1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. each: pepper, oregano, onion powder, garlic powder, sweet red pepper flakes
Pinch of paprika

In a custard cup or small bowl, mix all together. Whirl briefly in a blender if you like a finer texture (I skip this step). Makes the equivalent of 1 packet Italian dressing mix. May double or triple the recipe if you need more than one packet of mix in whatever you’re making.

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!

Picnic by the River for June 20

The Lord gave us a beautiful evening for our picnic by the river this week. It was warm and sunny, but so breezy that I needed a sweater down by the water. We were able to get to our picnic spot about 10 minutes earlier than usual, too, which gave us time for a walk along the riverbank after we ate.

For this week’s picnic, I made hot ham & cheese sandwiches, sweet potato oven fries (an experiment that turned out well!) and also brought along 3-bean salad. I’ve discovered the 3-bean salad in a can, and it’s really very good. I believe Del Monte makes this, but I haven’t been able to find that in the stores here. I buy the Read brand at our local Super Walmart. It’s around 90¢ per can and we find that one can is just enough for the two of us. For the picnic, I transferred it to a covered plastic bowl and just brought along a slotted spoon.

For the sandwiches and fries, I didn’t really use a recipe, so I’ll just tell you what I did.

HOT HAM & CHEESE SANDWICHES

The amount of ingredients really depends on how many people you want to serve. These are the ingredients I used for 4 sandwiches:

1 1/2 Tblsp. light butter spread
1 Tblsp. horseradish mustard (I used the kind containing whole mustard seeds)
1 tsp. dried instant minced or chopped onion
6 slices deli ham (8 slices would be better, but 6 is what I had)
Approximately 1/2 cup shredded Swiss cheese
4 hamburger buns

In a custard cup, stir together the butter, mustard and onion. Divide this equally among the cut sides of the hamburger buns. On one side of each bun, layer 1 1/2 slices of ham, folding slices if necessary to better fit the bun. On the other side, sprinkle about 2 Tblsp. of shredded Swiss. Put the 2 halves of the bun together and wrap in foil. Place on a baking sheet and bake 20-30 minutes at 350º.

SWEET POTATO OVEN FRIES

Again, this is what I did to serve the 2 of us. You could surely double, triple or quadruple the ingredients to serve your group.

1 large sweet potato
1 Tblsp. olive oil
1/4 to 1/3 cup flavored dry bread crumbs
1 Tblsp. Parmesan cheese
Dash or two of salt
Dash of cayenne pepper

Peel the sweet potato and cut into wedges. The sweet potato I had was quite large, so I cut it into thirds horizontally and then cut each third into 8 wedges. Place the wedges in a ziplock bag -- I recommend the gallon size -- with the olive oil; seal the bag and shake well to coat the wedges with oil. Then add the remaining ingredients to the bag; seal and shake again so the wedges are coated lightly with the crumb mixture. Arrange on a foil-lined baking sheet and bake at 350º for 50 to 60 minutes.

For the picnic, I wrapped up the finished fries in their foil, and placed them and the foil-wrapped sandwiches in a small insulated bag. It kept them nice and hot.

So that is this week’s picnic. What a breath of fresh air it was in the midst of a busy week to just sit by the river and take in the beauty of God’s creation!

Picnic by the River for June 6

Last summer and fall, Mr. T and I started a fun tradition of bringing our supper to a nearby picnic spot near a river on the way to church on Wednesday nights. It was really a lot of fun to plan what to bring and to enjoy a few minutes relaxing at a picnic table by the river. Tonight we had our first Wednesday night picnic of 2007!

It was cool and breezy, so I was glad I'd chosen to make sausage subs for our picnic supper. I wrapped them in foil right out of the oven and brought them in an insulated container. They stayed nice and hot. I also made a salad with black-eyed peas -- really good! I'll share the recipe for the salad tomorrow.

Here's the sub recipe -- I used turkey Italian sausage for these and it worked out fine.

ITALIAN SAUSAGE SUBS

1 lb. sweet Italian sausage links
1 c. water, more if needed
1 Tblsp. olive oil
1 large onion, thinly sliced
1 large green pepper, thinly sliced
2 c. spaghetti sauce
4 crusty sub rolls
4 oz. shredded mozzarella

Prick the sausages in several places. Place in large skillet and add water. Simmer over medium heat, uncovered,turning occasionally, for about 10 minutes or until nearly cooked through. (If water begins to boil away, add a little more to keep sausages simmering.) Remove to a cutting board and slice 1/2” thick.

Pour off any liquid and add the olive oil to the skillet. Return the sausages to the skillet, and add the onion and green pepper. Saute´over medium heat, stirring often, for 10 minutes or so.

Preheat the broiler. Put the spaghetti sauce in a small saucepan and heat it to a simmer. (Or place it in a microwave-safe bowl and warm it in the microwave.)

Cut the rolls in half and place, cut side up, on a foil-lined baking sheet. Divide the sausage mixture among the roll bottoms, then top with sauce and cheese. Broil for about 30 seconds.
Replace the tops on the rolls, cut in half, and serve at once.

Yield: 4 servings.

These sausage subs are so easy to make! They taste like those you might purchase at a country fair and are a favorite in our home.

A tasty sandwich recipe

I made these sandwiches on Wednesday night to serve with potato salad as a quick supper before prayer meeting. We liked them a lot! Maybe someone else would like to try these, too.

AUNT NED’S HAMBURGERS

4 English muffins (we use wheat ones)
1 pound ground beef (85 to 90% lean is good)
2 tsp. ketchup
2 tsp. mustard, any kind
1 tsp. Worcestershire sauce
Garlic powder to taste
Thyme to taste (substitute another herb if you prefer)
Pepper to taste

Split the English muffins and place them on a foil-lined baking sheet. Bake them in a 425º oven until lightly toasted, probably 8 to 10 minutes or so. Meanwhile, combine the remaining ingredients. Divide the meat mixture into 8 equal portions. Form each portion into a ball and flatten it into a patty that will be just a little larger than the English muffin. Press the patties onto the muffin halves. Set the oven control to Broil and broil the burgers to the desired doneness. (My broiler doesn’t work, so I cooked these at 450º for about 15-20 minutes and they were fine.)

Yield: 4 servings.

I’ve adapted this recipe from my favorite cooking newsletter, Cook & Tell. I have no idea who Aunt Ned is, but her burgers are very tasty! If you don’t care for thyme, substitute another herb or even a seasoning blend like Montreal Steak, etc. I haven’t tried doing this, but the recipe states the burgers can be frozen before broiling and then kept in the freezer for later use.

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 350º 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!

Picnic by the River for September 13

Last night, in spite of threatening skies, we decided to try and have our picnic by the river again this week on the way to prayer meeting. God graciously allowed the rain to hold off -- the first sprinkles fell as we returned to our car. This week, some friends met us at the picnic area and we enjoyed a nice time of fellowship along with our picnic suppers!

It was a bit chilly this week, so along with our sandwiches -- instead of the pasta salad I had planned, I decided to bring along a Thermos of soup. I found a very simple recipe that just served two and brought along styrofoam cups to serve it in, along with a snack-size ziptop bag of oyster crackers and a little container of shredded cheddar. The soup really hit the spot on a cool evening.

Here are the recipes:

SALMON DILL SANDWICHES

1 8-oz. pkg. light cream cheese, softened
1 pouch of salmon (approx. 7 ounces)
1/4 cup mayonnaise (I use Hellman’s Light)
1 Tblsp. lemon juice
1 Tblsp. chopped chives
1 tsp. prepared horseradish
1/2 tsp. dill weed
Dash of salt
1/4 tsp. garlic powder
6 wheat sandwich buns, split
1 cup shredded lettuce

In a mixing bowl, beat the cream cheese until smooth. Stir in the next 8 ingredients and combine thoroughly. Divide into 6 equal portions and spread over the sandwich buns. Top with lettuce and replace bun tops. Yield: 6 sandwiches

This recipe (which I have changed a lot) was intended to be used on croissants. That sounded like it would be just too rich for my tastes, and indeed it would have been. I think the next time I make these (and there will be a next time -- they’re delicious!) I’ll add some chopped celery and shredded carrot to the filling and use baby spinach leaves instead of the shredded lettuce.

SPICY TOMATO SOUP

1 can tomato soup
3/4 of a soup can milk
1/3 cup medium salsa
Shredded cheddar cheese

In a small saucepan, combine the soup, milk and salsa until well blended. Cook and stir over medium heat until heated through. Sprinkle with cheese (and oyster crackers if you like) when serving. Yield: 2 servings.

The original recipe called for a 4-oz. can of chopped green chilies rather than
 salsa. I happened to be out of green chilies, but decided to substitute salsa. It worked beautifully. A great warming soup for a chilly night! You could easily double or triple the recipe for more servings.

And that was this week’s picnic!

September 6 Picnic by the River

We had another lovely evening for our picnic by the river on Wednesday on the way to church. All day the weather had seemed to threaten rain, but by evening things were clearing and quite pleasant.

This week’s menu was Caesar Chicken Wrap sandwiches and Broccoli Salad. The plan had been to have an Artichoke Bean Salad (made with kidney beans) but I had some broccoli that needed to be used, so we went that route. The only problem that created was that everything on our plates was basically green, since I had used spinach wraps for our sandwiches. But it all tasted yummy anyway, and it was relaxing to just sit by the river and enjoy a few tranquil moments as we enjoyed our supper.

I’ve shared the broccoli salad recipe in a previous post, so will just share the wrap recipe here. It came from a QUICK COOKING magazine, but I made a couple of changes to suit our tastes and to use what I had on hand. (I often change recipes, even the first time I prepare them, so it’s best if I write the changes down somewhere before I forget what I did. If you’d like to try the original recipe, I suggest you check out TASTE OF HOME’s online Recipe Finder.)

CAESAR CHICKEN WRAPS

1/2 cup Caesar salad dressing (I used the fat-free variety, from Kraft)
1/4 cup grated Parmesan cheese
1 tsp. lemon juice
1/4 tsp. pepper
1 pkg. (8 oz.) cream cheese, softened (I use the lower-fat Neufchatel)
3 cups shredded romaine (I just shredded up a medium head of romaine; didn’t measure it)
1/2 cup salad olives, drained*
1 3/4 cubed cooked chicken
5 spinach sandwich wraps
Additional Parmesan if desired

In a measuring cup combine the first 4 ingredients. In a small mixing bowl, beat the cream cheese until smooth. Add half of the salad dressing mixture and mix well; set aside.

In a large bowl, combine the romaine, olives and chicken. Add the remaining salad dressing mixture and toss to coat. Spread about 1/5 of the cream cheese mixture on each wrap. Top with about 1/5 of the romaine mixture. Sprinkle with more Parmesan if desired. Roll up; cut in half to serve. Yield: 5 servings.

* The recipe called for 1/2 cup diced red pepper and a small can of sliced ripe olives, drained. I had neither on hand, but I did have salad olives in the fridge and they worked admirably. I think these would be good either way.

To picnic on these wraps, I wrapped each sandwich tightly in plastic wrap and took along a small cutting board and a sharp knife. They were really delicious and I will be making them again. We had enough left over for lunch the next day, too!

Mushroom Crab Melts

Last Saturday night I tried this recipe, and we enjoyed these fabulous melts along with canned vegetable soup. The original recipe came from QUICK COOKING, but I made a good number of changes, so will share it here as I prepared it.


MUSHROOM CRAB MELTS

8 ounces sliced Baby Bella mushrooms
1/4 cup chopped onion
1 to 2 Tblsp. olive oil
1 cup chopped imitation crabmeat
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
3 Tblsp. real bacon bits ( I use Hormel)
1/3 to 1/2 cup mayonnaise (I use Hellman’s Light)
6 wheat English muffins, split
Paprika
Cayenne pepper

In a skillet, saute´the mushrooms and onion in the olive oil until tender. Stir in the imitation crab, cheeses, bacon bits and mayonnaise. (You may find the lesser amount of mayonnaise to be enough to hold the mixture together well.)

Arrange the English muffin halves on a foil-lined baking sheet; spread the mushroom mixture evenly over each muffin half. Sprinkle the muffin halves with a dash each of paprika and cayenne. Bake at 400º for 10 to 15 minutes or until lightly browned. Yield: 4 to 6 servings.

Picnic by the River -- August 30

The Lord gave us another beautiful evening for our picnic by the river on the way to prayer meeting this week. It was sunny, yet cool and breezy, a reminder that fall is on the way. From here on out we’ll need a sweater or jacket on our picnic nights.

This week I planned a more picnic-type meal -- Cashew Chicken Wraps and Ranch Pasta Salad. Both were very good, especially the wraps. I made some changes to the recipes, which were both originally from QUICK COOKING, so I’ll share them here. (I tend to make changes to recipes without noting down what I did -- then next time I make that recipe, I can’t remember what I did!)

Here are the recipes:

CASHEW CHICKEN WRAPS

1/2 cup mayonnaise (I use Hellman’s Light)
4 Tblsp. Dijon mustard (I used the pub-style, with mustard seeds)
1 Tblsp. honey
1 Tblsp. apple cider vinegar
Onion powder to taste
Freshly ground pepper to taste
2 to 3 cups cubed cooked chicken
2 celery ribs, thinly sliced
1/2 cup chopped cashews
4 flour tortillas (6 inches) or 3 of the larger wraps made specifically for this purpose -- I used spinach ones!

In a bowl, combine the mayonnaise, mustard, honey, vinegar and seasonings. Stir well until a creamy dressing forms. Stir in the chicken, celery, and cashews and mix well. Spoon a fourth of the mixture down the center of each tortilla ; roll up. If you are using the larger wraps, use one-third of the mixture in each. Yield: 3 to 4 sandwiches.

For picnicking, I rolled each wrap snugly in a large piece of plastic wrap. I brought along a small cutting board and sliced the wraps in half to serve. For children, you might prefer to slice them in thirds.

RANCH PASTA SALAD

3 cups uncooked tricolor rotini
1 cup finely chopped fresh broccoli florets
3/4 cup chopped seeded peeled cucumber*
1/2 cup chopped seeded tomato
1/2 cup chopped green pepper*
1 cup ranch dressing**
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine the pasta and vegetables. Drizzle with ranch dressing; toss to coat. Sprinkle with cheese. Yield: 6 to 8 servings.

* I didn’t have a cucumber, so I used chopped green pepper instead. But I think it would be good with both!

** I made my own ranch dressing; just stirred it up in the salad bowl before adding the other ingredients. I mixed together: 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/2 Tblsp. dried minced onion, 1/2 tsp. dill weed, and 2-3 drops of hot pepper sauce.

Hope others who try these recipes enjoy them as much as we did. They would taste just as good at a dining table as they did by the river!