Salisbury Steaks

I don't know what makes Golden Mushroom soup so much different than its paler cousin Cream of Mushroom soup . . . but in my book, the difference is huge!

Cream of Mushroom soup - gross!

Golden Mushroom soup - good!

This salisbury steak recipe which uses Golden Mushroom soup has got to be one of the easiest and tastiest ground beef recipes around.

NOTE: Do not substitute cream of mushroom soup for GOLDEN MUSHROOM soup. If you do I will paddle your bottom.

Sorry, that was the mom in me coming out.

2 pounds of ground chuck

1 egg

1 sleeve of saltine crackers, crushed

1/4 cup and 2 Tbsp. catsup, divided

salt and pepper

1 can Golden Mushroom soup

In a large bowl mix ground chuck, egg, crushed saltines, catsup, and salt and pepper (to taste). Mix well then form into 8 large patties.

In sprayed skillet, cook patties over med-high heat until well browned on both sides, but not completely cooked through.

Remove patties from skillet. Drain all grease. Return patties to skillet.

In small bowl combine soup with 1/2 can of water and 2 tbsp. catsup. Mix well.

Pour soup mixture over patties in skillet. Cover and simmer over low heat for 1/2 hour or until patties are completely cooked.

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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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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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Homemade Angel Food Cake

Not a lot of cooking has been going on in our neck of the woods. Joel and I have been down with influenza for the last week.

Not pretty. Not pretty at all.

But today the snow is starting to melt and the sun has returned, and maybe renewed respiratory function with it.

In an attempt to feel better, I am making cakes today. Not one . . . but two cakes.

Cherry Cake Pudding - courtesy of the Pioneer Woman (who I like to pretend is my personal friend) and Angel Food Cake - courtesy of my mother (who I like to think is my real friend).

Let the baking begin.

Angel Food Cake

1 1/2 cups egg whites (with NO egg yolk traces)

1/4 tsp. salt

1 tsp. cream of tartar

1 cup sifted sugar

1 cup powdered sugar

1 cup sifted cake flour

1 tsp. vanilla

Put empty cake pan in 450 degree oven to heat.

Beat egg whites with salt and cream of tartar until stiff but not dry. Fold in granular sugar 2 Tbsp. at a time with wire whisk folding in slowly trying to keep the air in the egg whites.

Sift powdered sugar and cake flour together 5 times. Fold into egg white mixture 2 Tbsp. at a time raising spoon with high up-sweep motion.

Add vanilla. Remove pan from oven and pour in batter.

Bake at 450 degrees exactly 23 minutes. Invert on stand or cups until cool.

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Freezer Pies

These freezer pie recipes are from a 1979 magazine insert put out by General Foods Corporation (the makers of Jell-O and Cool Whip). I remember it like yesterday when Mother got these recipes and first made them. I think we had a new pie every night!

When Mother put together her cookbook a couple years ago, she went through all of her many checkout lane cookbooks (Pillsbury, Jell-O, Bisquick . . .) and church cookbooks in order to pull out her favorite, most used recipes. She then distributed all of these many, various cookbooks to me, my sister, and my sister-in-law.

I love the ones I got! They are so familiar - even somehow comforting. Crazy how looking through an old cookbook can make everything seem right with the world for me.

Fortunately, when the pile was distributed I landed the Jell-O freezer pie insert. Lucky me and now lucky you!

My favorite is the chocolate pie, but I remember Daddy always liked the coconut best so that is the one Mother usually made!

Milk Chocolate Pie

4 oz. milk chocolate
1/4 cup milk
2 Tbsp. sugar (for less sweet pie, omit sugar)
1 pkg. (3 oz.) cream cheese, softened
1 container (8 oz.) Cool Whip, thawed
1 graham cracker crust

Heat chocolate and 2 Tbsp. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.

Fold chocolate mixture into Cool Whip, in a bowl, blend until smooth. Spoon into crust, freeze about 4 hours. Store any leftover pie in freezer.

Creamy Coconut Pie

1 pkg. (3 oz.) cream cheese, softened
1 Tbsp. sugar
1/2 cup milk
1 1/3 cups coconut
1 contained (8 oz.) Cool Whip, thawed
1 graham cracker crust

In blender, combine cream cheese, sugar, milk and coconut. Blend for 30 seconds.

In a bowl, fold mixture into Cool Whip. Spoon into crust. Top with toasted coconut. Freeze until firm, about 4 hours.

Let stand at room temperature 5 minutes before serving. Store any leftover pie in freezer.

Creamy Cheese Pie

1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tsp. vanilla
1 container (4 oz.) Cool Whip, thawed
1 graham cracker crust
topping of choice (cherry or strawberry pie topping,
fresh fruit . . .)

Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla.

Fold in Cool Whip, blending thoroughly.

Spoon into crust. Chill until set, about 4 hours. Serve topped with desired topping.

Banana Dream Pie

2 envelopes Dream Whip (can you still buy this?)
2 3/4 cups cold milk
2 pkgs. (4-serving) banana cream instant pudding
1 graham cracker crust (chocolate works well)

Prepare Dream Whip with 1 cup of the milk as directed on package, using large mixer bowl.

Add remaining milk and puddings. Blend; then beat at medium speed for 2 minutes, scraping bowl occasionally.

Spoon into pie crust. Chill at least 4 hours. Store any leftover pie in the freezer.

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Cherry Pie

Hope, Levi's fiance, has a cherry tree in her family's yard. It is a bing cherry tree if I am not mistaken.

The cherries are wonderfully plump, juicy, and tart - and I was the proud recipient of a zip lock bag full of them the other night!

They are absolutely tasty! I can eat them straight off the tree - but they are even better in a pie!

This is a recipe from the cookbook Mother made for me, my sister, and my sister-in-law. Cherries aside, it is the almond extract that makes the pie!

2 cans of tart cherries/or 4 cups of fresh, pitted tart cherries
2 1/2 Tbsp. tapioca (quick cooking)
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. lemon juice
4 drops of red food coloring (if using canned tart cherries)
1 1/4 cup sugar (I usually use less - you know the whole sugar diabetes thing)
1 Tbsp. margarine

If using canned cherries, drain cherries reserving a small amount of liquid. Add tapioca, salt, almond extract, lemon juice and food coloring. If using fresh cherries add those ingredients to a small amount of water, or squeeze a few extra cherries to make juice.

Add cherries and 1 cup (or less) sugar. Mix and let stand while making pie crust.

Fill pie crust with cherry mixture. Dot with margarine. Sprinkle with remaining sugar.

Bake at 425 degrees for 40-45 minutes.

*Note: My mom makes this pie with a double pastry crust and makes a lattice top. She can do this because her pie crust is always impeccable and never burns.

I, on the other hand, usually make all my pies into cobblers. No fluting involved.

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LaBella Lasagna

This is the lasagna we ended up eating on Tuesday night. Not the lasagna I had planned on feeding our missionary guests.

But considering on Tuesday Brian and I drove over 60 miles round trip before noon and I saw 5 complicated patients in the breast clinic - this is the lasagna we ate.

And if it hadn't been for Megan who shopped for the groceries and cooked the entire dinner - cheese cake and all - we would have ended up eating McDonalds.

I love my grown up girl!

Supper was great. Cooked to perfection and perfectly on time.

This was the lasagna we were supposed to enjoy - LaBella Lasagna recipe courtesy of my mom.

1 pound ground chuck
1 Tbsp. chopped parsley
1 Tbsp. basil
1 1/2 tsp. salt
1 No. 303 can tomatoes
2 (6 oz.) cans tomato paste
2 cups cottage cheese - or Ricotta cheese
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/3 cup Parmesan cheese
1 pound mozzarella cheese
1/2 pkg. lasagna noodles, cooked, drained and rinsed in cold water (9 strips)

Cook meat until brown, drain off excess fat. Add parsley, salt, tomatoes, and tomato paste; simmer for 1/2 hour, stirring occasionally.

Combine cottage (or Ricotta) cheese and Parmesan cheese; add eggs, salt and pepper.

To assemble lasagna pour a thin layer of tomato sauce in bottom of 13 x 9 baking dish. Cover with a layer of lasagna (3 strips). Spread half the cheese mixture over lasagna; layer half the mozzarella over the cheese mixture. Spread a layer of tomato sauce over all.

Repeat layers; top with remaining lasagna and tomato sauce.

Cover with foil and bake in a 350 degree oven for 20 minutes; uncover and bake 20 minutes longer. Let sit 15 minutes before serving.

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Celebration Cake

This is a great spring-time cake. It is refrigerated and served cold.

Another great thing is it is made with sugar-free pudding and unsweetened fruit making it great for those dieting!

1 yellow cake mix
3 egg whites
1/3 cup unsweetened applesauce
1 can (8 oz.) unsweetened mandarin oranges
8 oz. light Cool Whip
1 box (4-serving) sugar-free instant vanilla pudding
1 (15 oz.) can crushed pineapple in juice

Grease a 13 x 9 pan. Mix cake mix, egg whites, applesauce and oranges with their juice; beat for 2 minutes. Pour into prepared pan.

Bake 25-30 minutes. Cool cake completely.

Frosting: Gently fold together Cool Whip, pudding mix and pineapple in its juice. Frost the cake. Store in refrigerator. Serve cold.

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California Baked Beans

When I was in grade school I told all of my friends that my mom invented snickerdoodles. I wasn't trying to lie, I seriously thought she invented them.

She says funny words like fiddlesticks and davenport - so I thought it reasonable that she invented the snickerdoodle - the sweet, cinnamon-sugar cookie with a funny name.

Even as an adult, I am unsure if my mom invented California baked beans. I believe there is a reasonable chance that she did. But considering we have no ties to California, I am not why she named this dish California baked beans.

Origin aside, this is Megan's favorite supper. Serve good and warm with a cold side of cottage cheese and give them a little mix on your plate.

Yummy goodness.

1 large can of Bush's baked beans (original), drained
1 pound lean ground beef
1 Tbsp. ketchup
1 Tbsp. brown sugar

Brown ground beef in large skillet; drain well and return to skillet. Add drained baked beans, ketchup, and brown sugar. Cook over med. heat until bubbly. Reduce heat and allow to simmer for 10-15 minutes.

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Banana Pudding with Peanuts

There are a few taste combos that I love!

I am not quite sure if these are unique to my family or if they are a regional thing or if maybe lots of people across the country or even the world like them.

All I know is these things go really well together:

bananas and peanut butter - this is the ONLY way I will eat a banana
baked beans and cottage cheese - something about the warm beans and the cold cottage cheese
scrambled eggs and ketchup - yummy, yummy, yummy
cornbread and beans with ketchup - without ketchup cornbread and beans gag me

Given my love of bananas and peanut butter it is understandable why I think this is the best banana pudding EVER!

Mother has made this banana pudding since I was little. In fact, her mother made this banana pudding long before I was born.

Forget Nilla Wafers and meringue - banana pudding was meant to made with PEANUTS!

2 boxes of vanilla pudding (sugar free works well)
milk
bananas
1 jar of salted peanuts

Make pudding according to package directions. Slice bananas. Using meat grinder, grind peanuts.

Spoon layer of ground peanuts into pretty glass bowl. Layer sliced bananas and then add layer of pudding. Repeat layers until bowl is full.

Garnish with remaining ground peanuts.

*This pudding is best eaten the day it is made. For some reason left-overs become a little watery.

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Ham Loaf

Ham loaf reminds me of my grandpa - my mom's dad. There are a handful of things that remind me of him.

Just to name a few: the smell of Zest or Boraxo soap, this ham loaf, and any pie with meringue!

I typically make ham loaf at Easter, but it is good any time of the year!

A couple notes about this recipe:

1. You need a meat grinder to grind the ham. This is a great way to use up odd and end pieces of ham after Easter dinner. If you don't have a meat grinder, go buy one now. The next two recipes I am going to highlight require one! You won't regret it. I promise.
2. Ground pork is a little hard to find. Walmart never has it - but in a smaller grocery store you can ask someone in the meat department to grind it for you. Do not - I repeat - Do not buy pork roast and try to grind the pork yourself - no matter how nice your meat grinder is. It does not turn out well. That is all I am going to say.
3. This recipe is made basically like a regular "meatloaf" only using pork instead of ground beef.

1 1/2 pounds ground ham
*buy 1 1/2 pounds of already cooked ham steaks or use left over cooked ham - use meat grinder to grind this cooked ham
1/2 pound ground pork
*purchase it already ground (like ground beef - only pork)
1 cup milk
1 cup bread cubes (2 slices) cut or broken into very small, fine pieces
1 egg, beaten

Sauce:

1 Tbsp. dry mustard
1/2 cup brown sugar
1/4 cup vinegar
2 Tbsp. water

Combine meat, milk, bread, and egg. Mix lightly and form into loaf. Place in sprayed shallow baking pan.

Combine sauce ingredients and pour over meat. Bake at 375 degrees for 1 1/2 hours.

*I would feel negligent if I didn't add the following disclaimer: Be sure to thoroughly cook this ham loaf as it contains ground pork.

The first time Mother gave me this recipe she left out the ground pork. She was afraid I wouldn't cook it long enough which would result in salmonella loaf instead of ham loaf. The cookbook she made us girls contains the true recipe - ground pork and all. I guess she feels I am old enough to make it now!

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Raisin Pie (and the story Cinnamon the Cat and the Raisin Pie)

This is one of my all time favorite pies! I have loved it since I was a little girl.

To me this is a spring pie - if there is such a thing. I guess because Mother would sometimes make it for Easter.

But I can't write a post about raisin pie without telling the story of our cat, Cinnamon.

Back when we lived at the little house Mother baked a raisin pie one Sunday morning before church . . .

. . . okay, stop right there.

Does this not tell you something about my mother? She baked a pie BEFORE church WHILE getting two young girls dressed and ready for Sunday School.

In fact, she probably hung three loads of clothes out on the line and painted the north side of the barn before church as well.

Somehow still managing to leave on time with the two of us girls in matching dresses she made the night before - all without Daddy sitting in the car honking for her to hurry up.

Okay, back to the story about the cat . . .

Mother pulled the pie out of the oven and left it on the counter to cool. We would have it for dessert after we ate the Sunday roast beast - as Daddy would always call it.

I am not sure if I got jerked from the pew and whisked away to the side bathroom for some parental instruction during the sermon that particular Sunday - but if I did, it was probably because I was thinking about eating that raisin pie. That or picking my nose.

After listening to the Pastor sing Ship Ahoy - all six verses - we finally left for home.

When we got home, we found that our cat, Cinnamon, had eaten the crust from off of half the pie! Mother was afraid that Cinnamon had licked the pie itself or perhaps even done worse to the pie . . . you know, raisins being brown and all.

She refused to take a chance. She threw the whole pie out!

What a travesty! What a waste of precious, plump, sweet raisins!

And that, my friends, is the story of Cinnamon the Cat and the Raisin Pie.

2 cups raisins
2 cups water
1/2 cup brown sugar
2 Tbsp. cornstarch
1 tsp. cinnamon
1/8 tsp. salt
1 Tbsp. vinegar
1 Tbsp. butter

Pastry for double crust pie

Boil raisins in 1 3/4 cups water for 5 minutes.

Combine sugar, cornstarch, cinnamon, and salt; moisten with remaining 1/4 cup cold water and add to raisins, stirring until mixture boils.

Remove from heat and add vinegar and butter. Pour into pie crust and cover with strips of pie crust.

Bake 25 minutes in a 425 degree oven.

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Chili with Fritos

I love this chili.

It was passed down to my mom from a lady at church and then to me. We have enjoyed it for several years now.

It is a nice switch from the traditional chili with spaghetti - you know, the kind that necessitates the dipping of peanut butter sandwiches. I can't eat regular chili without a . . . who am I kidding . . . without several peanut butter sandwiches!

Although no peanut butter sandwiches are required with this chili, it is a favorite of mine.

2 large can of stewed tomatoes
*I like to use whole tomatoes and break them up with my hands - leaving fairly large pieces of tomatoes
1 pkg. chili mix (McCormick's)
1 can chili beans (optional)
1 lb. hamburger, browned and seasoned
Fritos
shredded cheese
sour cream

In large skillet, brown ground beef - seasoning with salt and pepper. Drain and set aside.

In stock pot add tomatoes, chili mix, browned ground beef, and beans (if using). Bring to boil and then reduce heat and simmer for 15 minutes.

Serve chili with shredded cheese, Fritos, and sour cream.

This recipe is easily doubled - and as with any chili, it is even better the next day.

Programming Note: I will highlight turkey breast with cranberry sauce another week and not this week.

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Frank-Bacon Bats

This is another recipe from the cookbook my mom made. With a big football weekend coming up, this recipe might come in handy.

Football, hot dogs, bacon, a full case of Pepsi Throwback . . . sounds like a game plan.

16 frankfurters (or hot dogs if you're a Hoosier)
1 1/2 c. pickle relish
1 Tbsp. mustard
16 slices of bacon
16 hot dog buns

Make lengthwise slits in hot dogs. Mix relish and mustard. Spoon into slits in hot dogs. Wrap each with bacon slice and fasten with toothpick. Place on baking sheet.

Bake at 425 degrees for 30 minutes, turning occasionally.

Comment from Mother: We used to make these hot dogs when we lived at the little house on St. Rd. 44. Diane and Elaine were in grade school when we fixed these.

I have made these a couple times and they are TASTY!

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Carolina Autumn Salad

This recipe was given to me by my mom. It was one of the many recipes included in the cookbook she made for me and my sister-in-law last Christmas.

What a treasure. If you are a fan of cookbooks, I have to say that this one would probably evoke a little envy if you were to see it.

This cookbook deserves a post all its own. It is chocked full of wonderful recipes - recipes that were staples in our home growing up. And the neat thing is that Mother included little personal notes about most of the recipes - like who liked what recipe best and who passed down certain recipes to her.

I love this particular recipe. It is so different. It is akin to Waldorf salad but without the sweetness.

1 cup chopped cabbage
1 cup chopped celery
1 large red apple, diced
1/2 cup raisins
1/4 tsp. salt
1/4 cup salad dressing (ie. Miracle Whip)

Combine all ingredients and chill.

Note from Mother: Don't chop the cabbage too coarse. Slice the celery very thin. This has a very good taste. All ingredients blend well. This may have come from the MoorMan's restaurant in Illinois.

*MoorMan's was the brand of hog feed Daddy fed in the 70s and 80s. They were a large corporation with their corporate office in Quincy, Illinois. My parents visited the corporate office on different occasions and obviously ate in their restaurant a time or two. I remember going there once when I was pretty young.

Adjustments I make to this recipe: I usually double the cabbage and probably cut in half the celery - just because I really don't care for celery.

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Bread Pudding with Lemon Sauce

Bread pudding evokes many memories with me.

It was a frequent dessert at our house growing up. Mother would make it in the same round glass baking dish every time. This was the glass dish that she would use the lid to bake potatoes.

Growing up bread pudding was always made with chocolate chips. Melted chocolate with the warm milk soaked bread was, and still is, quite a treat!

Aunt Ann made her bread pudding spiced with cinnamon, raisins, and apples. It is good as well, but a different kind of good.

Although I truly love bread pudding with chocolate chips, I think I like it best with lemon sauce. Smooth, buttery lemon sauce. I could eat the sauce with a spoon straight out of the sauce pan.

Actually, I have eaten the sauce with a spoon straight out of the sauce pan. I have also eaten cold, leftover bread pudding for breakfast.

If I haven't already said it - I love bread pudding.

The History of Bread Pudding -

Bread pudding was born in the 13th century. Known as "poor man's pudding" it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and/or spices were added, and then it was baked. Sometimes the mixture was housed in a "sop," a hollowed out loaf of bread. Modern bread pudding is made by pouring custard and other flavorings over cubed bread and then baking it.

Many of our current Christmas traditions, including culinary ones, can be traced back to Victorian age England. Various puddings, including bread pudding became classic Christmas fare. In Charles Dickens' Christmas Carol, Christmas dinner is highlighted by the presentation of Mrs. Cratchit's plum pudding, which Bob Cratchit proclaimed "the greatest success achieved by Mrs. Cratchit since their marriage." Hmmmm. Well I can't guarantee your spouse will feel the same, but this bread pudding recipe will at least make their tummy happy.

(taken from www.reluctantgourmet.com)

This recipe makes my spouse's tummy happy!

Basic Bread Pudding -

4 cups bread torn into bite size pieces
2 cups milk scalded with 1/2 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 tsp. salt

Place bread pieces in 1 1/2 quart baking dish. Blend remaining ingredients. Pour milk mixture over bread being careful to soak every piece of bread. Do not stir.

Place baking dish in a plan of hot water (1 " deep). Bake 40-45 minutes at 350 degrees.

Serve warm with lemon sauce.

Lemon Sauce -

3 Tbsp. lemon juice
2 egg yolks
1 cup sugar
2 1/2 Tbsp. cornstarch
1/2 tsp. salt
1 1/2 cups water
4 tsp. butter

Beat egg yolks lightly and set aside. In a separate bowl blend together sugar, cornstarch, and salt.

Heat water in saucepan; gradually add sugar mixture into the water. Heat over medium-high heat, stirring until mixture boils to a clear consistency and sauce thickens.

Remove from heat. Whisk a small amount of the hot mixture into the egg yolks. Return yolk mixture to saucepan.

Cook, stirring constantly for about 2 minutes. Remove from heat. Add lemon juice and butter.

Bread Pudding with chocolate chips -

Make Basic bread pudding adding chocolate chips to bread before adding milk mixture. Bake as directed.

Enjoy!

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Potato Soup with Beans

My mom gave me this recipe and then loaned me the Taste of Home Heart Warming Soups magazine where she got the recipe.

Winter now seems a little less foreboding.

This potato soup has quickly become our family's favorite potato soup. It is fairly quick and easy and the sour cream and dill add just enough twist to keep your spoon busy!

2 medium carrots, shredded
1 Tbs. butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1 1/2 tsp. dill weed
1 can (15 1/2 ounces) great northern beans, rinsed and drained
4 1/2 tsp. all purpose flour
3/4 cup sour cream
Pepper to taste

In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.

With a slotted spoon, removed half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream, and pepper; add to soup. Cook over low hear for 5 minutes or until heated through (do not boil).

Yield: 6 servings

Although not on the menu for tonight, we had this for supper tonight along with some crusty French Bread and some warm chocolate chip cookies for dessert.

Now to go soak in a hot bath. Ah, life is good.

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More than what's for supper

I started making menus in 1987 as a young bride and newly minted eighteen year old. It was a suggestion from my mom.

One I actually followed.

To me menus are invaluable. Menus help me plan my grocery list and keep me from standing in the kitchen at 5:00 pm wondering what I can make out of a can of tuna and a tub of cream cheese frosting because that is all I can find in the pantry.

Menus also keep me out of the McDonald's drive-thru on my way home from work. Menus also ensure that we eat vegetables on a regular basis and not just those found under the cheese on a pizza.

I wish I had all of the menus I have prepared over the years. It would be comical to say the least. When Brian and I were newlyweds it was not unusual for supper to be peanut butter and jelly sandwiches with a side of peas.

It's all about eating healthy.

As the kids were born and life became more complicated, so did my menus. As I would sit every week and prepare our menu, I would include on it what was going on that week. Church events, home school gym and swim, library outings. These things later changed to include nights I would be gone at nursing school, classes Brian took at Bible College, basketball games, school programs, piano recitals . . .

My weekly menus have grown from just what we were going to eat to a blue print for our life each week. Crockpot dishes are planned for days I work. Quicker meals are planned on basketball game nights. Lunch menus have been added to accomodate Joel's hollow leg and Levi's high caloric need for working at FedEx.

As life has changed, my menus have chronicled it. My regret -

I should have kept them all.

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