Jadite Alice pattern

Surprise, surprise . . . I have gotten myself in a bit of a spot - you can read about it here.

But after a trip Friday to an albeit over-priced antique store, my collection of jadite has grown some. While not my . . .

#1 choice - Fire King jadite restaurant ware

(the thickest and heaviest of the Fire King jadite); or even my

#2 choice Fire King jadite Jane Ray pattern

(a thinner version of restaurant ware meant for home use); it is my

#3 choice Fire King jadite Alice pattern

(a frillier version of the Jane Ray pattern).

After searching the ENTIRE store twice, Brian spotted 8 Alice pattern saucers! I snatched them quicker than lightning and headed to the check-out with 2 minutes to spare before closing!

My heart is still beating fast just thinking about it.

Now I only need 8 matching dinner plates and 8 matching cups.

Oh, and the silver. . . and a pretty cloth tablecloth . . . and a few serving platters.

Details, details.

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Why are they SOOOO good?

Seriously, they should be illegal.

Eggs Benedict

Hollandaise sauce is an emulsion of egg yolk and butter,

usually seasoned with lemon juice, salt, and white pepper.

It is tasty, but boy is it high fat!

Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.

6 slices lean Canadian bacon

3 whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.

Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.

Serve immediately.

Mock Hollandaise Sauce:

3/4 cup plain low-fat yogurt, divided

1 large egg yolk

1 Tbsp. lemon juice

1/4 tsp. salt

1/8 tsp. dry mustard

Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).

Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).

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Low sugar peach-oatmeal bars

Diane and a rather plump Me

It is hard to stay away from candy and chocolates this time of year.

Christmas candy is still on the shelf when stores bring out the Valentine's Day chocolates . . . and the chocolate hearts are still on the shelf when the Cadberry eggs are put on display!

What's a girl to do?

This recipe is a low sugar, sweet-tooth satisfying dessert which even has a healthy amount of whole grains thrown in!

1 1/4 cups flour

1 1/4 cups uncooked quick oats

1/2 cup sugar (or Splenda equivalent)

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, melted

2 tsp. vanilla extract

12 ounces no sugar added or sugar free peach preserves

Combine flour, oats, sugar, soda and salt in large bowl; blend well. Add butter and vanilla; mix until crumbly.

Reserve 1 cup of the mixture.

Press remaining crumb mixture into greased 13 x 9 pan. Spread peach preserves on crust within 1/4 inch from edge of pan. Sprinkle with remaining crumb mixture.

Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool and cut into bars.

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2/21/11 Menu

Daddy and Me on Uncle Gene's horse, Kansas.

One of two times I have ever been on a horse!

Monday - Fish fillets, macaroni and cheese

Tuesday - Fried chicken strips, gravy, dinner rolls, broccoli florets

Wednesday - BBQ beef sandwiches, scalloped potatoes, peas

Thursday - eat out on way to away game

Friday - chili with Fritos

Saturday - Eggs Benedict (low cal version), low sugar peach-oatmeal bars

Recipes I will highlight this week: low sugar peach-oatmeal bars and low cal eggs benedict

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Sweet and Sour Meat Loaf

Three goobers - just like their Dad!

Another yummy recipe from my mom. Levi loves this meat loaf so much that my mom would have to shut him off at the table when he was little!

1 1/2 pound ground beef (ground chuck is best)

1 cup cracker crumbs

1 tsp. salt

1/4 tsp. pepper

2 eggs

1 tsp. instant minced onions

1 can (15 oz.) tomato sauce, divided (catsup will work too)

Sauce:

remaining tomato sauce from meat loaf - again catsup will work

2 Tbsp. brown sugar

2 Tbsp. vinegar (apple cider)

1/2 cup sugar

2 tsp. prepared mustard

Mix together beef, cracker crumbs, salt, pepper and eggs. Add onions and 1/2 of tomato sauce. Form into loaf in pan.

Bake at 350 degrees for 50 minutes or until done.

In saucepan, combine sauce ingredients; bring to boil. Pour over meat loaf. Bake 10 min. more.

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2/14/11 Menu

Monday - salsbury steak, mashed potatoes, green beans, fresh baked bread

Tuesday - salsbury steak, buttered bread, cottage cheese

Wednesday - Hot Pockets before church

Thursday - salsbury steak, biscuits, applesauce

Friday - salsbury steak, bread sticks, corn

I think we are in a rut.

Recipes I will highlight this week: salsbury steak . . . I am kidding!

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Jelly Roll

Me c. 1973

"What do you mean the jelly roll is all gone?"

For some reason I have a specific memory of Mother making this jelly roll while wearing her pretty pink housecoat. I think it was on a Sunday morning.

Yes, only my mother would or could manage to make Sunday dinner (usually roast, potatoes, and carrots), bake a jelly roll from scratch, and get two little girls ready for church on Sunday morning. But she did - every Sunday.

Well, maybe not the jelly roll part.

*Note: The following has nothing to do with cooking, but is worthy of posting.

One of the things for which I am most grateful to my parents is their faithfulness to the Lord - faithfulness in church attendance and church service. Never did we have to ask if we were going to church on Sunday. It was a given. We were there.

Although we may not be as industrious as them (I have NEVER baked a jelly roll on Sunday morning), our parents' pattern of faithfulness has been passed down to me, my sister, and my brother. Praise God for godly parents!

Now back to the jelly roll!

This is a recipe that is in the cookbook Mother made for me, my sister, and my sister-in-law. Under the comment section she added that she would often make this jelly roll using her grandmother's homemade jelly.

Maybe that is why it was always so good!

This is a very simple recipe that is SOOO much tastier than the store bought versions!

1 cup Softasilk flour

1 tsp. baking powder

1/4 tsp. salt

3 large eggs

1 cup sugar

1/3 cup water

1 tsp. vanilla

powdered sugar

jelly of choice

Beat eggs until very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low speed.

Slowly mix in dry ingredients, just until smooth. Pour into jelly roll pan which has been greased and floured (jelly roll pan=15"x10" pan with 1" sides).

Bake 12-15 minutes at 350 degrees. Turn baked jelly roll onto clean dish towel that has been sprinkled with powdered sugar. Trim edges. Roll cake and towel into roll. Allow to cool.

Unroll and spread with jelly. Roll cake again. Sprinkle with powdered sugar. Slice into 1" slices when ready to serve.

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Mother's Swiss Steak

Brian and Me c. 1985 - Back when I thought winter was fun!

I love everything about this recipe - it is easy, it is quick, it is hardy, and it is tasty! Mother has made this recipe for years and it has always been a favorite of mine . . . and Brian's.

During my senior year of high school Brian started coming over every night after work to see me and he would stay for supper. I never thought about it then, but looking back on it that was a little bit of pressure on my mom.

We always had classic meat and potatoes suppers, and there always seemed to be enough to go around. But one night supper prospects must have been looking a little skimpy. My mom said something to me about Brian coming over every night for supper.

My response to her was the following romantic, impassioned plea: "I won't eat then. Let him eat mine; he needs it."

Never again did Mother say anything about Brian coming over for supper. She knew I had it and had it bad! I loved him and wanted to take care of him!

Now almost 24 years later, I can't help but think about that when I make this swiss steak.

2# cubed steak

salt and pepper

4 Tbsp. flour

cooking oil

1 can cream of celery soup

1/4 cup water

1 Tbsp. A-1 steak sauce

Cut meat into serving portions. Season meat with salt and pepper and dredge in flour.

Heat oil in skillet. Brown meat on both sides.

Mix remaining ingredients and pour them over meat.

Cover and simmer over low heat for one hour or until tender.

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