Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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Does your Thanksgiving always include sweet potatoes? Is it the recipe with the marshmallows on top? This sounds really good. I read the reviews and I’m glad I did. It was given a 5 star which is as good as it gets. First, the recipe says to bake the sweet potatoes and split them like a baked potato, then put the sauce on it. Most of the reviews said they cut them into cubes, and then baked them, and add the sauce. Second, the recipe called for a ¼ cup of Crisco. Most if not all said they used b...
Let’s all acknowledge that there are just some things that stand the test of time as perfect partners. Who can argue the perfection of peanut butter & jelly, bacon & eggs; where would we be without Proctor & Gamble or Johnson & Johnson? And let’s not forget perfect couples, Fred & Ginger, Simon & Garfunkel, Huntley & Brinkley (dating myself) Batman & Robin, me & George Clooney (a girl can dream). But, it’s Thanksgiving, so we pay homage to the classic duo of turkey and stuffing! In culin...
Albondagas means “meatball” in Spanish. This is considered a Mexican soup. What caught my attention originally, was I thought the description said rice meatballs, thinking it was rice balls formed like meatballs. So I mentioned to my yoga class I was going to make this soup that had rice balls. They asked, “How do they stay together?” Good question!! I then went back to actually read the recipe and of course it uses hamburger and rice, which stays together nicely. I’m also guilty of speed rea...
My fear of using the pressure cooker is rational and understandable. My first experience with this kitchen monster, was when my mother was in a rush to make chicken soup; she decided to use the stainless-steel stove top pressure cooker, so we could have the soup that evening. I’m not sure of the specifics, or what was the catalyst for the catastrophe, but suddenly my sister and I heard a loud blast from the kitchen, screams followed by colorful words I didn’t even know she knew, a loud his...
I had put a recipe in called the same, though it was a little more complicated. I found this handwritten one in my recipe drawer and it’s the one I had made before. One can’t get more “fall” than apples and acorn squash. If you would like the other version, please let me know. It made more stuffing and used sage and mushrooms. It also added an egg to the mixture. In my notes, I didn’t say whether I used one or two acorn squash. One of my downfalls when I copy a recipe is I think I will reme...
I wish I could report on the Mountain Apple Cobbler, like I said I was going to make for the church potluck. I ran out of time and energy so I just made the crescent rolls!! Honestly, I don’t know where the time goes. So now I have a bottle of Mountain Dew to drink or do something with. Here is another one I found in Clean and Dry’s pamphlet they send out. I will make this because I still have partial opened canned pumpkin to use. And it uses unsweetened applesauce and very little sugar. INGREDIENTS: 2 c. whole wheat flour 2 tsp baking powder 1...
While drinking my morning coffee, a “news story” posted by VOX Media popped up on my phone. The article asks the question “is it possible that the dinner party has died with the millennial generation?” The short answer is: No! But the times have changed, and with it, millennials have adapted the dinner party to fit their lifestyle. The article harkens back to some sage advice from Martha Stewart; i.e., parties should have a theme, cooking should commence about a week in advance, and of course,...
I am totally going to try this. We have a church potluck coming up next Sunday, and it’s a breakfast potluck, I’m declaring this to be also ok for a morning treat. I was going to put in the Pumpkin Yeast Bread that I made, but I wasn’t overly impressed with it. The recipe calls for a cup and half of pumpkin but the pumpkin taste doesn’t really come throughw. The bread was a bit heavy, maybe because I used bread flour and wasn’t able to get in the required six and half cups of flour. Anyway, a...
This recipe, or perhaps a combination of, is being shared by Joe, who makes great dinners, and I make great breads and desserts. He looks up, for instance, recipes for butternut squash soup, and takes a little of this and that from each. He made this for dinner, which was both delicious and nutritious and I made pumpkin yeast bread to go with it. All I could have added was some dollar store fall leaves for decoration!! This is what he gave me to put in, with alternatives at the bottom....
A number of years ago I was asked to cater a very formal dinner party. To be absolutely sure we didn't embarrass ourselves-or worse the hostess, I purchased a used copy of Miss Manners' Guide to Excruciatingly Correct Behavior, by Judith Martin (the updated 2005 version). I studied how to set the table, the correct way to leave & remove plates, (FYI: leave from left, remove from right), and where to place the bread plate, glasses and napkins. After digesting the chapter on "table settings," I...
Sent to me by Jean Nelson and to her “from my sister-in-law’s mother, Salma Julian” I have put this in before. It’s a great cake that doesn’t need frosting, in my opinion. It has a lot of grated apple. When I first made it, I thought there wasn’t enough dough for all the apple, but it folded in fine and seemed to disappear when baked. Another apple cake came into my email and it sounded inviting. Snickerdoodle apple cobbler. But when I checked the ingredients, it called for apple pie filling...
The holidays are approaching, and I was asked to offer some recipes for the holiday. I guess the first holiday approaching is Halloween. This is the easy one, the only thing you need is candy! So, on to the next holiday – Thanksgiving! Thanksgiving is my favorite holiday! It’s the 4 Fs; Food, Family, Friends and Football (which I still don’t like, but it’s a religion on Thanksgiving). It’s the holiday where there are no obligatory gifts. no religious connotations, just the big 4 and, as a born...
I thought I had put this recipe in before, but I don’t see that I did. If you are still getting zucchini and thinking of ways to use it, then here is another zucchini bread recipe. I’ve made it and it is very good, without being overly sweet. It comes from the King Arthur Flour web site and since I am a “Facebook Friend”, I get the recipes on Facebook. One of the descriptions is “its moist, dense and super chocolatey.” INGREDIENTS: 2 large eggs 1/3 c. honey ½ c. vegetable oil ½ c. brown sugar 1...
First, I made the zucchini soup this weekend, adding potatoes like Wendy did. The crockpot was full. I added a lot of fresh tomatoes we needed to use up and added water, as the can of tomatoes didn't have a lot of juice. We also added, besides the sausage, a few bratwurst, cooked and frozen, into it. I got a late start so I had to put it all in a large soup pan on the stove top to finish. Very good and so good for you. This tuna recipe came to my email from Allrecipes.com. I like...
I ran this recipe in 2017, but Julie B asked me for it again. A while ago, I accidently deleted my recipe file, then deleted my recycle bin file. I was able to find it in our Dropbox application, so score one for technology! I was going to make it for dinner, but we had to use up some chicken so I will make it later. Like most, we have an abundance of tomatoes to use plus a large gifted zucchini. Julie said the soup is very tasty and freezes well. We are on the downside of light dinners but not...
Now that summer has dropped off into a very abrupt fall, it's time for warm cozy comfort foods, and more importantly, pie. I had a few delicious bites at the Pioneer Fall Festival and now I want more. And even though national pie day is March 14, it's never too late to celebrate. Usually when I make pie filling, it's done by feeling, or by random amount of fruit I happen to have on hand. I end up with too much filling for one pie, but not enough for two and thus how the sweet potato pie and...
While Teeny's away I'm tipping open my recipe box to share one that never ceases to amaze. My Honeybee thought this up many years ago in Seattle and suggested it for dinner one night when I, skeptical, said sure. Our first attempt wasn't pretty, that was before we realized toothpicks would be necessary to hold it all together while the bacon cooked up. We like spicy, but for those who aren't into spicy food, jalapeno peppers can be traded out for anaheim or white peppers that look the part, but...
This is on my dinner menu tonight so I will be able to tell you if it’s any good. Or if it isn’t, find another recipe. It has all the ingredients that go well together and I have an over-large zucchini that needs to be used. Then I will be out of zucchini and I will have to resource more. I don’t do a lot of baking with zucchini but I do have my favorites. Chocolate Zucchini Cake, because it’s moist enough not to need frosting and Chocolate Zucchini Bread, which I have put into the column....
Before I share this recipe (again) I will share with you a feedback I received in the email. When I copy recipes off any website, I read a few of the reviews which are helpful. So this would be like a review for the recipe. I have had several conversations with those who have tried the recipes, but made a “tweak,” but I haven’t been diligent about getting them in the paper. This was from Suzanne. “A while back you showed the above. (Skewered Grilled Potatoes) I tried it and it was AWESOME...
I've never heard of a bread with peaches so this caught my eye. I decided I'd better try the recipe first. I had everything I needed except the cream cheese, which is not often in my refrigerator. I even had yogurt, because I have another recipe that calls for it. I had just bought four peaches, this recipe called for three peaches or two cups. **Measure after two peaches (suggestion). This is a winner. Very moist. I am going to toast it for breakfast. I did not put the glaze on. And next time...
I tasted these at our church potluck and asked for the recipes. I received them last Sunday, handwritten on a bright yellow sheet of paper, without a lot of detailed directions, as you find in today’s recipes. Love it! So, since I have a limited space, I’m not going to do a lot of chatting. There will be no directions, per se, but just a few of the included notes. DRESSING: 1 package Uncle Dan’s Dressing or Ranch Mix with 16 oz sour cream or mayonnaise Dressing will be enough to make both salads...
I’m sure I have shared this before, but I didn’t see it in my recipe file. A while ago, I accidently deleted my file, then deleted the trash file. Joe was able to retrieve most, but I think some never made it back. First, at this time of year, when dinner comes around, we are hungry, but we want lighter fare and we eat later. So I haven’t shared many dinner ideas because what I have been fixing hasn’t been any recipes. For instance, today I made a large pasta salad with fake crab, boiled...
I debated about whether or not to rerun the recipe for the Lemon Refrigerator Cake, which is light and served chilled and always a hit, but this recipe showed up in my feed. Joe will tell you I prefer potatoes over pasta. For those who barbeque, I thought this would be a great accompaniment but it would go with any entrée. If the day is cool enough, it would be easy to make in the oven. I haven’t tried it yet, but we have small Yukons in the refrigerator. Red potatoes are coming on and those ar...
Since we had picked some fresh peaches that were “bend-over” peaches (so good), this caught my eye. I was torn between something pertaining to wheat harvest, then decided on this one, which I guess falls into fruit harvest. And it would be great for the harvest crew. It looks to be easy-peasy. INGREDIENTS: 1 box 5.1 oz vanilla pudding 32 oz container vanilla yogurt 8 oz container Cool Whip thawed 6 large peaches, peeled and chopped. DIRECTIONS: In a large bowl, combine the pudding mix and the...
Chickpea Crunch 1 can or 1 ½ cups fresh chickpeas ½ teaspoon paprika ½ tsp chili powder ½ tsp garlic powder 1 pinch coarse sea salt 1 tbsp canola oil Preheat oven to 375 °F. If using canned chickpeas, drain and dry them with paper towels. Combine spices, then add oil. Toss the chickpeas in the mixture. Spread evenly over a flat baking sheet covered with parchment paper. Bake for 40 minutes or until crunchy, stirring at the halfway point. Cool before serving as a...
