My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, October 31, 2010

My True Ghost Story

You'll be sorry if you install that shower door, Ms. Beverly ,and leave the louvered windows in the bathroom, Mr. Monty doesn't like to be closed in, Charlie said. Who in the hell is Mr. Monty, I ask. The haint that lives here, Ms. Beverly, was Charlie's reply.

So started the 4 year adventure with my very own resident ghost. First of all I didn't believe in ghost and second Charlie had been highly recommended for renovation work. Maybe he'd been drinking that day. Not.

The shower door was installed. The next day it was cracked top to bottom. Anyone can get a faulty shower door so another was installed, same thing. Okay, a shower curtain will be fine. Too much other work to be done to dwell on that.

This was a beautiful old farm house right in the middle of some of the finest thoroughbred horse farms in the area. It had long be neglected and we were restoring it top to bottom. Well, Charlie was if I could keep him away from the ghost stories or the bottle.

Poor Charlie got blamed for everything; windows not closed or boarded up, garage door left open, lights left on all over the house. All these things after he had locked up and gone home for the night. I would go by to see the progress for the day and find everything wide open.

Finally the remodeling was finished and I moved in, but not alone. At least one window upstairs and one down would be open at all times. The shower would turn on, the upstairs hallway carpet was ice cold to the touch all the time. Any ashtrays not emptied before going to bed would be dumped on the floor by morning.

Nothing mean or bad and I never felt afraid or alone. I would actually find myself talking to Montague, in a joking way. Sometimes small pieces of furniture would be moved or a lamp. Then, one day I came home to my entire dining room completely re-arranged, table, china cabinet and buffet server. I left it alone. Who was I to question Montague's decorating, plus, I liked it.

A few years after moving I did learn there had been a tragic death in the house. Where are the Ghost Whispers when you need them. Maybe they could have helped Montague pass over.

This is a very true story plus many more little adventures maybe for a later post.

Wishing you all a safe and Happy Halloween!

Saint and Scriptures Sunday - Faith

Faith is like the air in a balloon. If you've got it you're filled. If you don't you're empty.

Being faith filled takes effort, not unlike becoming a good writer, tennis player, or pianist. Faith grows within our hearts, but we must devote time to foster this growth. Daily discussions with God are required, frequent times to hear God's messages to us-just as practice on the court, hitting balls or sitting for extended periods at the piano are necessary to attainment of these goals.

Life's difficulties are eased when we have faith. The most frightening situation, a job interview, an evaluation with our boss, a showdown with a friend, can be handled confidently when we let our faith work for us. But, we must first work for it, work to attain it and work to keep it. Like any skill, it gets rusty with lack of use.

I will make sure to add to my reserves today. We never know when we may need to let our faith direct our every action. I will make God my best friend and that partnership will carry me over any troubled time.

Please visit Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday. Have a wonderful week.

Saturday, October 30, 2010

10 Minute Cream of Tomato Soup

Did everyone see the recipe on ButterYum? I call it the best thing that's happen to me today.

I'm setting here freezing my bottom off and up pops the recipe. I'm on it so fast I didn't realize I could still move that fast. Ten minutes and I'm back at the computer with a big cup of the best cup of cream of tomato soup I've had since I was a kid. I'm not kidding.

Patricia said something about a grilled cheese sandwich with it. I have no time for that. I'll do that next time.

Everyone has ten minutes to make soup. Try it you will love it!

Happy Halloween Everyone!

Baked Apple Butter

I don't know about you, but a few years ago I decided I was not making apple butter ever again if I couldn't find a way to do it that didn't involve burns on my hands and totally cleaning the stove top after I finished. I don't care how long the spoon handle is or how deep the pot, I will get popped on and burned.

Why didn't I think of this before! The Joy of Cooking has the answer to everything. This is the easiest, and perhaps finest, apple butter of all time.

Mix at least two different varieties of apples, get the orchard people to make suggestions for the time of year you're making the butter. If you live in my area there is only one place to buy fruit and that's Reed Valley Orchard in Paris, Ky. I also buy my apple juice at the same orchard, because it's all natural.

You will be sending me flowers for this recipe.

Baked Apple Butter
about eight 1/2-pint jars
print recipe

Wash, stem, and quarter:
6 pounds unpeeled cooking apples
Combine in a large heavy saucepan with:
8 cups apple juice
Cover and simmer, stirring occasionally, until the apples are soft, about 1 1/2 hours.
Preheat the oven to 200 degrees F.
Pass the apples through a food mill or medium-mesh sieve. Return to the pan, and add:
Grated zest and juice of 1 lemon
1/2 cups sugar (half may be packed brown sugar)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Slowly bring to a boil, stirring frequently. Stir in, if desires:
(1/2 cup port or dry red wine), sometimes I do, sometimes I don't

Pour three-quarters of the puree into a deep baking dish, (I pour it all in), reserving the rest. Bake, uncovered, until thick enough to mound on a spoon, about 10 hours, This is where I go to bed. As the mixture shrinks, stir in the reserved puree, and continue baking until entire mixture is very hot.
Pack the hot fruit butter into hot 1/2-pint jars, leaving 1/4-inch headspace. Process for 15 minutes in hot water bath.

No, this does not splatter all over your oven.

Friday, October 29, 2010

Green Tomato Cake

In my next life I'm coming back as a meteorologist. You make big bucks and never have to be right. I'm qualified!. The temperature never got below 45 degrees last night and I still have these damn tomatoes.

What! You thought I was kidding about all the green tomatoes I have? This is my favorite Green Tomato Cake recipe. It's spicy and moist....and a great way to use up (get rid of) all those extra green tomatoes. I chop and freeze bags of these so I can make this cake all winter. Frost with your favorite cream cheese or brown butter frosting, or simply dust it with confectioners' sugar.

This also makes great cupcakes.

Green Tomato Cake
12 servings
print recipe

4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter
2 cups of white sugar, 1/2 cup can be brown sugar, packed
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts, English or Black

1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.

2. preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan, or a 10-12 cup Bundt pan.

3. Cream butter and sugar. Add eggs and beat until creamy.

4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.

5. Add drained tomatoes and mix well. Pour into the prepared pan.

6. Bake for 40 to 50 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Cook's Note: If using Bundt pan cool in pan for 15-20 minutes then turn out on rack to cool completely.

Feel Good Friday - I'm So Spoiled

Yesterday I'm thinking, what can I write about for Feel Good Friday? Then guess what comes in the mail! The Bread Lover's Bread Machine Cookbook. My sweet, wonderful niece Angie, The Jammie Girl has sent me a new cookbook. I'm so excited I don't know what to make first. Over 300 recipes. The book was written by Beth Hensperger, who also wrote The Bread Bible. If you own a bread maker or are thinking about owning one you need this book. Unbelievable! It even has recipes for making jams, preserves, and chutneys in the bread machine.

I know not everyone gets as excited as I do about a new recipe or cookbook, but that's just the way I am. If you had as many vegetables and fruits to preserve every year as I do you would be looking for new ideas too. I hate to see food wasted. Plus, my food never gets recalled.

I'm starting to feel bad now because my friend David still has green tomatoes and I have not one place left to store them, freeze them or can them, and thank you God we have a freeze warning tonight.

Life is good, enjoy it. See you tomorrow, probably for a green tomato recipe.

Thursday, October 28, 2010

White Bean, Ham And Sausage Stew

Long gone are the days of the old smokehouse or meathouse. The smokehouse was where we'd store almost everything we needed for the winter, including sausages, hams, salt pork and even Mom's jars of preserves.

The meathouse is still here, even though it's leaning to the right and needs to be removed and the only thing inside is, I don't know because I don't have the nerve to open the door.

This stew reminds me of something Mom or my grandmother would have put on the stove on a busy day and let simmer all morning. Good Soul Food served with a big skillet of cornbread. The more you reheat the better it gets.

I'm linking to Tasty Tuesday Parade of Foods with this wonderful stew. Check it out.

White Bean, Ham and Sausage Stew
4 servings
print recipe

1 cup dried white beans
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon thyme
2 bay leaves
1/4 teaspoon ground cayenne pepper
1/8 teaspoon freshly ground black pepper
1/2 pound smoked ham, diced
1/2 cup sliced smoked sausage
1 1/2 tablespoons minced garlic
Two 14 1/2-ounce cans chicken broth
3 cups sliced mushrooms (use white and/or a combination of wild mushrooms)

1. Soak the beans overnight, covered with water; drain.

2. In a heavy 6-quart Dutch oven or cast-iron pot, heat the oil over medium high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like chocolate), for 20 to 25 minutes. (Do not rush the process and do not stop stirring or the roux will burn.)

3. Add the onions, bell pepper, celery, salt thyme, bay leaves, cayenne pepper, and black pepper. Cook stirring for 5 minutes.

4. Add ham and sausage and cook, stirring, for 3 minutes or until the ham and sausage begin to cook. Stir in the beans and garlic. Stir in the chicken broth. Bring to a boil, reduce the heat and simmer uncovered, for 1 1/2 hours or until the beans are tender, stirring occasionally. If the stew becomes too thick, stir in more broth (Water if you don't have broth).

5. Add the mushrooms. Cook for 30 minutes longer.

Wednesday, October 27, 2010

Apple Preserves

This is sure to get you a few pats on the butt from your honey and a couple of hugs from the kids. Whip up a batch of biscuits and put these preserves in a pretty bowl and call it breakfast. Make an omelet if you think you need it.

We only have about another month of really good local apples and I need a few more jars of these.

Apple Preserves
about 6 half pints
print recipe

6 cups sliced, peeled, cored apples
1 cup water
1 tablespoon lemon juice
1 package powdered pectin
1/2 cup thinly sliced and seeded lemon (about 1 medium)
4 cups sugar
2 teaspoons nutmeg (use less if using freshly grated)

Combine apples, water and lemon juice in a large saucepot. Cover; simmer 10 minutes. Stir in powdered pectin. Bring to boil, stirring frequently. Add lemon slices and sugar, stirring until sugar dissolves. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove for heat. Skim foam if necessary. Stir in nutmeg. ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

Tuesday, October 26, 2010

Pumpkin Cupcakes with Orange Cream Cheese Icing

Before I start with this mouth watering recipe let me give you direction to a fabulous blog, Brair Ridge Farmhouse, that I found today. Actually she found me because I'm too dumb to look. Then I found her recipe section and I knew I had found another special blog. I made the Cranberry Crunchies 10 minutes after finding the blog. I might have a compulsive problem here.
I can not tell you how easy and delicious these are. A must try.

Do you have small children around for Thanksgiving? Given the choice between a piece of pumpkin pie or a pumpkin cupcake with frosting my guess is the cupcakes will go first. These are fabulous.

Pumpkin Cupcakes with Orange Cream Cheese Icing
12 regular size cupcakes
print recipe

1/2 cup butter
1 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup milk

Orange Cream Cheese Icing

6 ounces cream cheese
6 tablespoons butter
1 1/2 to 2 cups powdered sugar
1 tablespoon finely minced orange peel
1/4 to 1/2 teaspoon orange extract
Candy Corn (optional)

Combine butter and sugar in a mixing bowl with an electric beater. Add eggs, beating well after each addition. Add pumpkin and vanilla and mix well.

In a separate bowl combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Stir half the flour mixture into the pumpkin mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter into 12 lined muffin cups, filling each cup about three-quarters full.

Bake at 350 degrees until tops spring back when lightly pressed - about 20 minutes. Let cool in pans for 5 minutes; remove cupcakes from pans and cool at least 30 minutes.

For the frosting, beat the cream cheese and butter, both at room temperature, until well blended. Add the powdered sugar, orange peel and extract and beat until smooth. Spread or pipe icing onto cooled cakes. Decorate with candy corn, if desired.

Monday, October 25, 2010

Piccalilli or Green Tomato Relish

I never thought I would say this, but we have a frost advisory for tonight and I could not be happier. Please God kill my tomato plants. I have a zillion green tomatoes in my garden plus what my neighbor Bobby gave me. I have no choice but to make something. Plus the fall cabbage crop is ready. This is the perfect recipe and will be so good this winter. I have to remember that so I will stop bitchin'.

Piccalilli or Green Tomato Relish
about 7 pints
print recipe

4 quarts chopped, peeled, cored green tomatoes (about 32 medium)
2 quarts chopped cabbage (about 1 large head)
2 cups chopped sweet green peppers (about 4 small)
1 cup chopped onion (about 1 medium)
1/2 cup salt
1 1/2 cups brown sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoons prepared horseradish
4 1/2 cups vinegar

Combine vegetables in a large bowl. Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain; rinse and drain thoroughly. Combine sugar, spices, horseradish and vinegar in a large saucepot. Simmer 15 minutes. Add vegetables and bring to a boil. Pack hot relish into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Sunday, October 24, 2010

Saint and Scriptures Sunday - Seven Things God Hates

I love Proverbs, I don't go there often enough.

Proverbs 6:16-19

Here are six things God hates, and one more that he loathes with a passion:

eyes that are arrogant,
a tongue that lies,
hands that murder the innocent,
a heart that hatches evil plots,
feet that race down a wicked track,
a mouth that lies under oath,
a troublemaker in the family.

Let us all beware of our thoughts and actions.

More Saint and Scriptures Sunday at The Kennedy Adventures. Please stop by.

Saturday, October 23, 2010

Sunday Steak In Foil

This is another great meal that can be cooking while you are feeding your soul at church. This only takes about and hour or hour and a half to cook. You can always use your delayed bake option on your oven, like I do, because I might want to be standing around after church visiting (gossip). When you live in the country, church is where you find out all the happenings in the neighborhood for the pass week. It's better than the nightly national news.

Sunday Steak In Foil
4 servings
print recipe

1 pound round steak, cut at least 1-inch thick
4 medium carrots, quartered
3 or 4 medium red potatoes, quartered
1/2 teaspoon salt
1/2 cup (or more) water
1 envelope onion soup mix
4 stalks celery, cut in sticks
2 or 3 tablespoons butter
Parsley flakes

Heat oven to 450 degrees. Tear off a 2 1/2 foot length of heavy duty foil: place meat in center. Sprinkle with soup mix. Cover with vegetables. Dot vegetables with butter and sprinkle with parsley flakes and salt. Fold foil over and seal securely to hold juices in. Place on baking sheet. Bake for 1 to 1 1/2 hours.

This is good stuff!

Friday, October 22, 2010

Feel Good Friday - What A Great Week!

My week started out with a bang! Have you been ask for your autograph? I was on Monday. I'm in my least favorite store on earth and this little girl, about 5-6, came up to me and ask for my autograph. I was so shocked I ask why. She said her Nanna said I was famous because my picture was on the computer. This happened in Paris, okay so it was Paris, Ky. Her Nanna happened to be a friend of a friend who checks out my blog from time to time. How fun was that. I sure hope I don't have to hire a bodyguard. I was really grateful I didn't have my jammies on under my coat like I did when the picture was taken.

Now you know how much I love October Farm with Jaz and Teddy and she has the most fabulous give-aways. I won her Amish Basket from last week and received it on Tuesday. This sweet person is on vacation and is dragging this big box around with her to mail to the lucky winner. Me.

This basket is stuffed full of great stuff; 2 books on the Amish, a green leaf shaped dish, I'm using it as a spoon rest, hot buttered rum mix, maple candy,rocky road fudge, apple caramel crunch coffee, pumpkin jellies,pumpkin candle, pumpkin poop (corn candy), plus something else but I ate it and can't remember.

I'm going to read all the other Feel Good Friday post on The Girl Next Door Grows Up and see if anyone else has had as great a week as I have. I bet not!

Marinated Vegetable Appetizers

These are the Marinated Vegetables I referred to in the Drunken Cocktail Hot Dogs post yesterday. They are sooo easy and can be made the day before serving.

A nice addition to this is a small jar of those marinated roasted red peppers that you made. Okay so buy a jar then. I know I forgot to post the recipe.

Marinated Vegetable Appetizers
6-8 servings, more if you have other appetizers
print recipe

1 green pepper
1 medium head cauliflower
1 bottle of onions
2 carrots, peeled
1 can artichoke hearts
1/2 pound fresh small button mushrooms

1 1/2 cups white wine vinegar
1/2 teaspoon pepper
1/2 cup salad oil
1 teaspoon salt
2 teaspoons dried oregano
1/2 cup extra virgin olive oil

Heat wine vinegar, salt, pepper and oregano. Cool. Add salad and oils. Cut peppers into strips. Cut peeled, trimmed carrots into thin rounds. Separate cauliflower into flowerets. Drain artichoke hearts and onions. Remove stems from mushrooms. Place vegetables in marinade and cover tightly. Chill Serve on lettuce bed and garnish with roasted red pepper strips, if using.

Thursday, October 21, 2010

Drunken Cocktail Hot Dogs

It must be the weather. It seems I have been posting the strangest recipes lately. This one I found in my Thanksgiving Dinner folder. You have to have some stuff sitting around to keep everyone out of the kitchen asking "how long before we eat". A dish of these and a platter of Marinated Vegetables, posted tomorrow, and you're good for at least another hour. These are also great for football night.

Drunken Cocktail Hot Dogs
6-8 servings more if everyone is not starving
print recipe

1 pound cocktail wieners
1 1/2 cup catsup
1 tablespoon grated onion
3/4 cup bourbon
1/2 cup brown sugar
Hot pepper sauce

Mix bourbon, catsup, brown sugar and onion in saucepan. Add wieners. Spoon into ovenproof dish and bake at 325 degrees for 30 minutes. Add hot pepper sauce to taste. Transfer to chafing dish and serve with toothpicks.

Wednesday, October 20, 2010

Mama Dip's Carrot Cake

If you are ever in the Chapel Hill, North Carolina area a must restaurant to visit is Mama Dip's. Restaurateur Mildred "Mama Dip" Council makes the best Carrot Cake you will ever put in your mouth.

The cake layers can be prepared ahead and frozen up to a month. Talk about a time saver!

Mama Dip's Carrot Cake
12 servings
print recipe

2 cups chopped walnuts
2 1/2 cups self-rising flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
Parchment paper
2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
5-cups Cream Cheese Frosting

1. Preheat oven to 350 degrees. Arrange walnuts in a single layer in a shallow pan. Bake 12 minutes or until roasted and fragrant.

2. Sift together flour, cinnamon, and baking soda. Line bottoms of 3 lightly greased 9-inch round cake pans with parchment paper; lightly grease parchment paper.

3. Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Gradually add flour mixture, beating at low speed just until blended after each addition. Fold in carrots and 1 cup toasted walnuts. Spoon batter into prepared pans.

4. Bake at 350 degrees for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks.

5. Peel parchment paper off cakes cool 1 hour or until completely cool. Now is the time to wrap and freeze or continue.

6. Spread frosting between layers and on top and sides of cake; sprinkle remaining 1 cup toasted walnuts onto cake as desired.

Tuesday, October 19, 2010

Happy Birthday Dulcie - Omelet Your Way

Today Dulcie will be 39, again. I have never met Dulcie but she is a follower on the blog and a constant source of encouragement to me on writing and entering every food recipe contest she can find for me.

I worry about Dulcie because she is so busy with her church and job that she doesn't take time to cook for herself. So today's recipe is for her, Quick and easy.

Didn't your Mom tell you that breakfast was the most important meal of the day?

Left overs may be tightly wrapped and used for a fabulous sandwich later or the next morning.

Omelet Your Way
servings 4
print recipe

2 green onions, sliced
2 tablespoons butter
6 eggs
1/4 cup milk
1 cup cooked, cubed meat, corned beef, bacon, ham, sausage, steak, you get the idea
1/2 cup shredded Cheddar cheese
Dash of pepper
Salt if needed

In a large skillet, saute the onions in butter. In a bowl, lightly beat eggs and milk; pour over the onions. Cook over medium heat; as the eggs set, lift edges, letting uncooked portion flow underneath.

When eggs are nearly set, sprinkle with the meat, cheese and pepper. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted. Cut into wedges.

You can do this Dulcie! Have a wonderful birthday and thanks for all your encouragement.

Monday, October 18, 2010

Brunswick Stew

I am a huge fan of "good" Brunswick Stew and this recipe is straight from Virgina and Edie. I was going to post mine but hers is so much easier not to mention healthier and every bit as tasty. All the ingredients are the same except I do add 2cups of frozen or fresh okra to mine. She also doesn't have all the chicken fat in hers that I do. I think I made the right choice.

This makes a big pot so invite friends and don't forget the Cornbread/Spoon Bread.

This freezes beautifully!

Brunswick Stew
8-10 servings
print recipe

4 boneless, skinless chicken breast boiled and shredded
2 large potatoes, peeled and cut into large cubes
1 10-ounce package of fordhook lima beans, fresh or frozen
2 cans shoepeg corn, or use yellow if you don't have shoepeg
1 large onion sliced
2 14-ounce cans chicken broth
1 28-ounce can tomatoes
1 small can tomato paste
1 1/2 teaspoons salt
2 tablespoons sugar
Black and cayenne pepper to taste

Mix all ingredients in a large pot or dutch oven. Cover and cook until potatoes are tender. You can let this simmer all day or in a slow cooker if you like. The longer it cooks the better it gets.

Edie's says "the celery seed and cayenne pepper are what makes this so dang good".

Sunday, October 17, 2010

Saint and Scriptures Sunday

I know I should get back to the scriptures and quote from Matthew, Mark, Luke or John, or something. But sometimes you come across something that you feel is important enough to share with others.

The following made me think of two women in my life that have had a great influence on who I am today. Both were strong in their Catholic faith.

Character contributes to beauty. It fortifies a woman as her youth fades. - Jacqueline Bisset

How common it is for us to be overly concerned with our looks. The culture encourages it through our families, our friends, the media.

Perhaps it's time for us to take special note of the women we admire for their achivements. We should emulate them, honor them and celebrate their particular beauty - a beauty generally enhanced by dignity, perserverance, courage.

We can cultivate our special interests. They'll contribute to our achievements which will add depth to our soul - the home of true beauty. Mature persons who achknowledge this true beauty are those we wish to attract into our lives. How fickle is the beautiful face! And even more fickle is the one who can see no deeper.

Youth and its beauty are fleeting. Not so the beauty of the developing character; time strengthens it.

I will remember, it's who I am inside that truly counts in the lives of others.

Please visit Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday.

Saturday, October 16, 2010

Sunday Chicken and Rice Casserole

I love this dish because I can make it in the morning and put it in the oven before I go to church. Always growing up our big meal, dinner, was in the middle of the day. Supper was lighter and if we were really lucky we might be allowed to have sandwiches on Sunday night. Sandwiches at our house were meatloaf, cold roast beef or chicken, ham, usually country ham. Never anything wonderful like bologna. We could have grill cheese if we were sick.

This might be something Mom would have allowed as a light supper dish. She still would have had to have 3 or 4 vegetables to balance it out. Me, I'm lucky to have one or a salad.

Sunday Chicken and Rice Casserole
6 servings
print recipe

1 cup uncooked rice, white or brown
1 can cream of chicken soup
1 frying chicken, cut up, or your favorite parts, about 2 1/2-3 pounds
Salt and pepper or House Seasoning
1 can cream of onion soup
1 soup can water
Worcestershire sauce

If you think of it wash and pat dry your chicken and season with salt and pepper the night before. If not don't worry about it.

In a casserole dish mix together rice, onion, soup, chicken soup and water. Brush chicken pieces with Worcestershire sauce, then salt and pepper if you didn't do it the night before. Place on top of the rice mixture. Cover and bake at 325 for 2 hours.

Friday, October 15, 2010

Feel Good Friday - Who Says

Well we all know how I feel about cleaning. Comes right after ironing sheets. It's not going to happen, or so I thought. I have used the leaving the vacumn and cleaning supplies in the middle of the floor, leaving get well cards, from myself, all over the house. But the jig is up and I've been caught.

My friend Judy, little miss Martha Stewart, stopped in the other day and had the nerve to say, "Where did you get all the get well cards. You haven't been sick." Crap. Do you know she totally cleans her refrigerator once a week!

So, for the pass week I've been cleaning, windows, baseboards, two inches of dust off everything. No one has the nerve to come around me for fear of beening put to work, or having me snap their head off.

Tuesday was interesting. I decided to use the pressure washer on the patio and outside windows. I really should have known not to do this. Ten minutes into this and I'm soaking wet, clothes, hair, shoes, everything, laughing my butt off. Then I forgot to put the window down that my little Mazzy doggie likes to lay in and totally blew her right out of the window. Thank heavens she wasn't hurt. But if we ever have a hurricane in Kentucky she will know what to expect.

Yes, I feel good today, mainly because I'm not cleanin' nothin'.

More Feel Good Friday at The Girl Next Door Grows Up. Check it out.

Thursday, October 14, 2010

Scalloped Corn

Another quick and easy Southern dish. I can remember my Mom making something like this. It could be her recipe, I have not idea.

Scalloped Corn
4 servings
print recipes

2 eggs, beaten
4 crushed saltine crackers
1/4 cup milk
1 regular size can cream corn
1/2 teaspoon baking powder
Salt and Pepper or House Seasoning

Mix all ingredients together. Put into baking dish and crush a few more crackers on top. Dot with butter. bake at 350 degrees for 25 to 30 minutes.

This is just flat good!

Wednesday, October 13, 2010

Smashed Panfried Potatoes

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty Parmesan. Easier than french fries and no peeling the potatoes.

I believe this was a Gourmet recipe from sometime ago. They can also be kept warm in a sheet pan in a 200 degree oven for up to 30 minutes.

Smashed Panfried Potatoes
makes 4 servings
print recipe

8 medium red potatoes (about 2-inches long; 1 3/4 pounds)
1/2 cup extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano or any good Parmesan

Generously cover potatoes with cold water in a 3-4 quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4-inch thick with a potato masher, keeping potatoes intact as much as possible.

Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

Tuesday, October 12, 2010

Quick Mushrooms and Green Beans

Today is the day that my niece Angie at The Jammie Girl is the guest blogger on SITS. She works so hard on her blog and does an amazing job. Please visit SITS today to see what an wonderful talent she is. If you don't know what SITS is just press the button on the sidebar and you will be right there.

Sadly it is the time of the year when I'm lucky to find a pound or two of fresh green beans from the produce stand. But when I do this is a fast and delicious way to enjoy them. Grill a few pork chops and make some of those Smashed Fried Potato things from the other day and dinner is ready in a flash.

See how easy these recipes are getting. I must be getting tired. No sometimes quick and easy if just as good as complicated and all day cooking.

Quick Mushrooms and Green Beans
6 servings
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2 Tablespoons butter
1 (3-0z) can mushrooms, chopped
1 teaspoon salt or House Seasoning
1/2 cup chopped onion
1 pound beans, cut in 1/2-inch pieces

In a 8-inch frying pan melt butter. Add onion and cook gently until golden. Add drained mushrooms, saving liquid. Add enough boiling water to liquid to make 1 cup; turn into medium saucepan. Add beans and salt. Boil vigorously, covered, until tender, about 8-10 minutes. Drain. Add onion-mushroom mixture to beans and reheat.

Monday, October 11, 2010

Two Fat Ladies' Bubble and Squeak

Remember this show? This recipe is too much fun. I got this last year from Recipezaar, it's recipe number 32216. The fun part is when people ask you what it is, and they will because it really is good. Very English of course. The Brussels sprout haters in your family will never know they are there. When you tell the kids the name of it they will love it.

Two Fat Ladies' Bubble and Squeak
Serves 4
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1 pound cold cooked potato
2 ounces meat drippings or lard (I usually use bacon grease)
1 onion finely chopped
1/2 pound Brussels sprout, cooked and chopped
Salt and freshly ground black pepper

1. Finely chop the potatoes and crush slightly.
2. In a frying pan, melt half the fat and lightly fry the onion.
3. Mix in the potato and sprouts and season well.
4. Add more dripping or lard.
5. Press the potato/sprout mixture into the hot fat and fry over a moderate heat until browned underneath.
6. Turn the veggie mixture over, add the last of the fat and fry until the other side is browned.

Sunday, October 10, 2010

Saint and Scriptures Sunday- Love One Another

I am charged with only one responsibility today: to love someone, dearly and wholly.

Love soothes, encourages, inspires. Without the expression of love we are severed from our family and friends. It's the bond that strengthens each of us, giving us the courage to tackle what's lying ahead.

Loving must be unconditional. And when it is, it will be returned tenfold. Loving attracts itself, and it will heal us, soften the hard edges of our lives and open us up to receive the blessings of God.

It is such a simple thing asked of us-to love one another. Unconditional love of our sisters, our lovers, our children breaks down the barriers to our achievements and theirs. Loving frees us to enjoy life. It energizes us and makes all goals attainable. We carry God's message through our love of one another.

Please visit Dianna at The Kennedy Adventures - Saint and Scriptures Sunday. Have a wonderful week.

Saturday, October 9, 2010

The Mammogram Song

As we all know October is Breast Cancer Month no one needs a reminder to get their mammogram if it's time. But this is so cute and only takes about one minute to watch for those of you that have not seen it.

This was sent to me by my friend Edie, who does mammograms for a living, plus all other x-ray related stuff. Can you tell how little I know about her job.

Thanks Edie and take a minute to enjoy the Mammogram Song.

Fajita Burgers

And you thought grilling season was over. I stop grilling when the snow starts flying. To be honest I don't think I have made these all summer. I forget until something calls my attention to it, like no hamburger buns in the house.

Fajita Burgers
Serves 4
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2 tablespoons oil
1 1/2 teaspoons chili powder
1 red pepper, quartered
4 4-ounce beef burgers
4 8-inch flour tortillas
Sour Cream
Sliced avocados

Preheat grill to medium-high. Mix the oil and chili powder. Grill the pepper, turning once, 12 minutes. Grill burgers until done. Brush one side of the tortilla with the chili and oil. Grill, oil-side down, 1 minute. Turn over and cook 1 more minute. Thinly slice the pepper. Place the burger on the tortillas and add the accompaniments.

Friday, October 8, 2010

Feel Good Friday- Where Is My Life Going?

Maybe if I try being depressed the time will not go so fast. Nah, to much good stuff going on to be depressed.

A little update on the results of our church auction. Unbelievable is the only word that comes to mind. People were spending money like crazy. $100.00 for a pound of Bourbon Balls, 2100.00 for a quilt, 37.50 for a pint of my Roasted Tomato and Black Bean Soup, actually that Scotty's soup. $375.00 for a yard decoration of dried up corn stalks, with pumpkin and squash around it. It really was beautiful. People were buying Jam Cakes like they were never going to get another one as long as they live.

It was a perfect day, beautiful weather and all. Our total was right at $9,000.00 dollars. We were all very happy at church on Sunday. It wasn't all about the money. It was everyone working together and having fun, seeing people you haven't seen since last year or longer. Some people I hadn't seen since I was a kid. Old boyfriends from the third grade.

Some guys is introducing me to people I went to grade school with and I didn't even know who he was.

I was so busy visiting I missed 4 items I wanted to bid on. Yes, I live in a wonderful little country community that I wouldn't take anything for. Old Union Christian Church's Lords Auction has been going on each year since 1947. I know this how...because Louise(92) told me so.

Yes I feel good just being a small part of this.

For more Feel Good Friday please visit The Girl Next Door Grows Up.

Thursday, October 7, 2010

Ham Chowder

I'm such a Pollyanna, I really believed the weather people when they said the end of this week would be beautiful and the temperatures would be back in the 70's. Not.
It is soup weather and I might as well get use to it. I love soup, just hate cold weather. Yes, I will whine about the cold until next June.

This is another Lucy recipe and it is wonderful. A word of caution. This makes enough to feed the neighborhood so you might want to reduce it by half.

Ham Chowder
about 4 quarts plus
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8 cups of ham or chicken stock
4 cups ham, cubed
2 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions , diced
3 leeks, diced
3 garlic cloves, minced
6 green onions, diced
6 large potatoes
1 pound carrots, cubed
1 1/2 cups heavy cream

Pour stock into large pot and set over medium heat. Stir in ham and rosemary.

In a large skillet over medium heat, cook diced bacon until crisp. Remove bacon from skillet with a slotted spoon and add to pot. Drain off 1/2 of the bacon grease. Don't throw that away, save it for seasoning. Return to heat and add onions, leeks, garlic and green onion. Cook until tender and add to the pot.

Put potatoes and carrots in the pot and simmer until the vegetables are tender, about 15 minutes. Turn off heat and add heavy cream.

Wednesday, October 6, 2010

Grilled Calf's Liver

Why am I posting this! Not one person will make it, but that will be your loss. This is one of the best calf's liver recipes I have ever used. Yes, I said CALF'S liver not beef liver. The secret here is don't overcook. This only takes a few minutes on each side.

Grilled Calf's Liver
Serves 4
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2 pounds calf's liver, cut 1 inch thick
1 large onion, cut in 4 slices
1/2 cup melted butter
Salt and Pepper
Juice of 1/2 lemon

Preheat the grill to medium-high. Dip liver and onion slices in the melted butter. Place on the grill about 4 inches above the fire. Grill until liver and onion are browned. Turn once. Place the onion on top of liver and grill until meat is done. Remove from grill and sprinkle with salt, pepper and lemon juice.

Tuesday, October 5, 2010

Southern Greens

This is the real deal folks. I know I've had mustard, kale, collards, etc. posted before but this is different. I think I need to tell you why I'm making this for Bible study this week. First, when I was helping my friend move last week she had two 6 packs of beer in the refrigerator that she gave me. You can only make so much beer bread right. Second, my friend David has a fall crop of kale and mustard greens. Got to have some of those. Third, my grocery was having a sale on bacon, buy one get one, can't pass that up. Now we are ready to make the best Southern Greens you have ever tasted.

Don't forget the cornbread!

Southern Greens
8 servings
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1/2 pound bacon, chopped
3 cups sliced onions
2 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoons freshly ground black pepper
1 tablespoon chopped garlic
1 can or bottle (12-ounces) beer
1/4 cup distilled white vinegar
1 tablespoons molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale or spinach, or mix them. Rinsed well, picked over, and stemmed.

Fry bacon in a large heavy pot over medium heat until slightly crisp. Add the onions and cook for about 7 or 8 minutes, or until wilted and golden. Add the salt, cayenne, black pepper, and garlic and cook for about 2 minutes. Add the beer, vinegar, and molasses. Mix well.

Begin adding the greens, a third at a time, pressing down on the greens as they wilt. They will wilt considerably as they cook. Cook, uncovered over medium heat, stirring often, for about 1 hour and 15 minutes.

Serve immediately.

Monday, October 4, 2010

Pasta Carbonara

I love this dish any time of the year. My friend Kat makes the best Pasta Carbonara ever, but I lost her recipe and have been using this one which I find is at least equal to hers.

Pasta Carbonara
Serves 6
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6 ounces sliced bacon
2 garlic cloves, minced
3/4 pound spaghetti, cooked and drained
1/4 cup Parmesan cheese, or more
2 tablespoons parsley, chopped
1/4 teaspoon black pepper
1 cup whipping cream
4 egg yolks

Brown the bacon in a large skillet until crispy. Remove the bacon and place on a paper towel to drain. Add the garlic to the pan and cook in the bacon fat for only 20 seconds. Reduce the heat to low and add the cooked spaghetti. Toss the spaghetti in the skillet; add the Parmesan cheese, parsley and pepper. Combine the cream and egg yolks in a mixing bowl and stir well. Pour mixture into the skillet with the spaghetti and cook until the mixture thickens - about 3 minutes. Adjust seasoning to taste and serve.

Sunday, October 3, 2010

Saint and Scriptures Sunday

We had such a wonderful day yesterday at our annual Lord's Auction, wish you had been there. The weather was perfect and people were certainly opening their wallets.

I'm digging in the archives for today's post on Saint and Scriptures Sunday. There were no comments on this one so I assumed no one read it or you didn't like it. I'm giving you another chance. To be honest I'm too tired to do another one. I'll try to do better next week.

Have a wonderful week and visit The Kennedy Adventures for more Saint and Scriptures Sunday.

Saturday, October 2, 2010

Chipotle Pinto Beans

When the weather starts to get a little nip to it, and I'm sick of looking at green beans for a while it's time for pinto beans. I will have to say they are one of my favorite dishes, plus there are so many ways to prepare them.

If you like a little kick to your beans these will be perfect. All you need with this is a pan or skillet of cornbread. If you have time to make these a day or two ahead of serving they will be even better.

Chipotle Pinto Beans
Serves 8
print recipe

1 pound dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup onion, chopped
1 teaspoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chili in adobo

Drain beans. Place in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 10 minutes. Add the remaining ingredients, cover and bring to a boil. Remove and set aside the chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed. Salt to taste and return the chipotle pepper to pot.

Country Ham Salad

Here in Kentucky we eat a lot of country ham. No one I know buys the slices, we all buy the whole ham. Of course your beautiful center slices are saved for company or special dinners, the smaller slices for breakfast and the ends for country ham salad.

This recipe is from a local restaurant, The Kitchen at Chevy Chase, owned and operated by Mary Parlanti. It is truly wonderful.

Mary says to finely chop everything, but it's plain to see that it is more of a medium fine chop. You should be able to tell what each ingredient is, as in chicken salad.

Country Ham Salad
Makes about 5 cups
print recipe

4 cups cooked country ham
1 large Granny Smith apple, unpeeled
1 cup celery, finely chopped
1 bunch green onion, sliced, using about 2 inches of green tops
1 1/2 teaspoons coarse-ground black pepper
1 1/4 cups real mayonnaise
3 tablespoons Dijon mustard

Chop country ham in a food processor and place in a large mixing bowl. Add the chopped apple, celery and green onions. Stir in the black pepper, mayonnaise and Dijon mustard. Mix thoroughly and chill for at least 1 hour. Longer is better. Spread on small baked party rolls or serve on crackers.

Friday, October 1, 2010

Feel Good Friday - How Could That Be

I have a friend that always says, "It's Friday and then it's Friday". That is certainly the way this week has been. Remember last week we packed up my friend Linda for her move. Which went great and she is doing great. This week I helped a friend of a friend pack on Wednesday. I wonder if Mayflower Moving and Storage needs any help. I am over the moving business. I'm back to cooking and blogging.

This week we are getting ready for our annual church auction. We call it The Lord's Auction. The church has held this auction every year for 60 years. There will be so many cakes, pies, candy, quilts, shawls, crafts, country hams, home canned vegetables, pickles and preserves, etc. you will not know what to buy first. The Jam Cakes always seem to bring the most money in the food department. I have seen them bring $200.00 for one cake. I wish everyone of you could come. We always seem to have a picture perfect fall day. Everyone is outside eating hot dogs and pimento cheese sandwiches.

This year my contributions will be Apple Cakes In a Jar, Roasted Tomato and Black Bean Soup, Tomato Preserves, Blackberry Cobbler and Peach and Blueberry Cobbler.

Each year the item that I look forward to most is Mr. Fuller's Creamed Candy. Mr Fuller was my first Sunday School teacher. He is in his 80's and still makes the best candy there is, among other things.

It just makes me feel good to be able to be a part of all these wonderful old traditions. Wish you were all here. If you have time stop by.

More Feel Good Friday at The Girl Next Door Grows Up.