One of our neighbors has a strawberry farm. He brought us a flat of berries because he’s a nice guy. I spent today dealing with the berries.
When my kids were in elementary school their school had an annual pie social at the end of the school year. Each family was expected to bring 2 pies, preferably home-made. If they weren’t home-made you would receive the big stink eye from more than one PTA lady. Some families donated money in lieu of home-made pies.
I usually made fresh strawberry pies for the pie social. They looked so pretty, tasted delicious, and disappeared quickly.
The first thing I made with my lovely free berries was strawberry pie.
1 pie shell, 8 or 9 ”
4 cups sliced fresh strawberries
3/4 cup sugar
2 Tbls corn starch
1 pk strawberry jello ( can use sugar-free)
1 cup water
Bake your pie shell until golden brown, about 13 minutes
When pie shell is cool pour the sliced berries into it and level them off.
Mix water, sugar, and cornstarch in a saucepan and cook until thickened.
Remove from heat and mix in jello powder until dissolved. Cool about 20 minutes.
Strawberry freezer jam
Pour the strawberry filling over the strawberries in the pie shell.
Refrigerate. Serve with whipped cream or Cool Whip.
I also made freezer jam today, and had berries left over so I froze a couple of containers for strawberry shortcake next winter.
My son lives in OKC, and he recently traveled here to Wisconsin on a work related trip. He was here for a week, so we were able to enjoy his company every evening after work and I tried to keep him well fed. On the Friday night that he was here we went out for a delicious local bar fish fry.
One of the dishes I didn’t have time to make for him is called Yumasetta. It’s an Amish recipe and it was one of his favorites when he was a kid. This recipe makes a large amount, suitable to take to a pot luck or for feeding a bunch of kids. Because it uses canned soups it’s difficult to halve the recipe, but I make the whole thing and freeze half of it. I hate using canned soups but when I do, I use the low fat, low sodium soups. Some of these old recipes just don’t taste good with modern substitutions.
2 lbs ground beef or turkey
2 tbsp brown sugar
1/4 c chopped onion
1 can tomato soup, undiluted
1 can cream of mushroom or chicken soup, undiluted
1- 16 oz pk egg noodles
8 oz grated cheddar. The recipe asks for Velveeta but I try to steer clear of processed cheese.
Brown ground meat with onions and salt and pepper to taste.
Add brown sugar and tomato soup.
Cook and drain noodles
Add cream soup to noodles.
Spray a 9×13 pan.
Layer 1/2 of noodle mixture into pan and 1/2 of cheese on top of noodles.
Spread all of meat mixture on top.
Spread last 1/2 of noodle mixture on top of meat and end with the last of the cheese.
Bake covered at 350 degrees for 35-45 minutes.
Eating lighter is usually a priority after all the heavy foods of the holidays. There is a delicious vegetable soup that pretty much anyone who has ever dieted has made or at least eaten. The recipe has been around for decades and it has many names. I just call it Healthy Veggie Soup.
The nice thing about making this soup is that you can put in the veggies that you like, and leave out the ones you don’t. It’s a very flexible and forgiving recipe. The idea is to use this soup to fill you up. You can’t live on it because it has no (or not much) protein and hardly any carbs. It’s not a balanced diet. It’s perfect for lunch, snacks, whenever you feel hungry and don’t want to eat junk. And you’ll definitely get all of your vegetable servings!
*To make the soup, use a huge soup pot. You’ll need at least 6 kinds of vegetables, fresh or frozen. Cabbage should be one of the veggies. Use broth or stock, beef or vegetable work best plus a large can of crushed tomatoes To season the soup you can use any of these dry mixes: onion soup mix, ranch dressing mix, vegetable soup mix, or just season the soup to your taste. Just fill up your soup pot with all of the goodness and simmer until the vegetables are tender. Eat it all week, or freeze some for later. Sorry for the lack of precise measurements. It’s all up to you and your taste.
Choose from this list of vegetables. Don’t use starchy veg.
I was browsing through my zillions of recipes the other day and found this one which I remember fondly, but haven’t made in years. I have all of the necessary ingredients, so I decided to make it. OK. I didn’t have any crusty rolls so I had to use hamburger buns, but they worked fine.
I don’t have any idea why these sandwiches have such a silly name, and I can only give vague credit to a long ago farm wife who shared her recipe in a farming publication. I’ve google searched ’til I’m blue in the face and I can’t find any mention of this recipe.
Pee Wee sandwiches freeze well, and this makes a big batch, so make them all up and wrap the extras individually and freeze them.
Pee Wee Sandwiches
⦁ 1 lb ground beef
⦁ 1 lb ground sausage (pork or turkey)
⦁ 1 cup grated cheddar cheese
⦁ 1/3 cup grated parmesan cheese
⦁ 1/2 cup finely chopped onion
⦁ 1 cup fresh bread crumbs
⦁ garlic butter
⦁ 16 vienna or French or hard rolls
Brown meat, add onion. Fully cook. Add bread crumbs and simmer for 5 minutes.
Add cheeses and spoon into rolls.
Spread garlic butter lightly on inside and outside of buns. Bake at 350 for 10 minutes.
We have a family member who has celiac disease so it’s important to offer gluten free options for her Thanksgiving dinner. It’s easy enough to make gluten free turkey, ham, gravy and sides. Desserts have to be made especially for her. Pumpkin pies can be made crustless. She likes mochi, so this year I’m trying a recipe for Pumpkin Mochi. The recipe doesn’t call for any spices. I made it according to the recipe. It’s pretty good, very rich and sweet. Next time I’ll add some pumpkin pie seasoning and see how it tastes. I might roll the pieces in cinnamon sugar before serving, or flavor some whipped cream with cinnamon.
2 1/2 cups mochiko (glutinous rice flour)
2 teaspoons baking powder
2 cups white sugar
1 (29 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 cup butter, melted
2 teaspoons vanilla extract
Preheat oven to 350 degrees Lightly grease a 9×13 pan.
Mix together dry ingredients
Mix together remaining ingredients, then combine the 2 mixtures.
Pour into prepared pan, bake in preheated oven for 1 hour. Cool before serving.
I was so happy to eat some of the foods I remembered from my early years as a child in Hawaii. I have 2 good resources for those delicious Hawaiian foods.
Hawaiian Food Online is an online store where you can buy many of the delicious foods that are found pretty much exclusively in the islands. There you can find poi, lau lau, the luau leaves to make your own lau lau, guava and lilikoi jams and jellies, li hing mui, kona coffee, the list goes on.
The other website I really like is Cooking Hawaiian Style. Lots of authentic recipes here. Even Zippy’s Mac Salad!
I’ll just tempt you with pictures of some of the foods we enjoyed while we were there last month. Most of these pictures were taken by my son JD. Please do not use them without permission.
Blogging has gone by the wayside lately, so it’s time for a little update.
This has been another late spring, due to very cold temperatures. Lee has just finished planting corn, and got a start on soybeans but then the rains came. We got so much rain that Lee is concerned about the bean seeds washing out. That’s the way farming goes. We just have to roll with it.
Our little Charlie is doing well. We know there’s cancer growing somewhere inside him, but he seems fairly normal and isn’t showing any pain. We keep a very close eye on him. We don’t want him to suffer.When Charlie had his surgery he was shaved on his belly, and one leg, and a large patch on his back. The back shave was to facilitate the placement of a fentanyl patch for pain. Oddly, not one bit of hair has grown back. There just isn’t any new growth. The surgery was in early April, so it’s been 2 months! Just an odd little bit of trivia for you.
In about a month my kids and I will be embarking on my bucket list trip to Hawaii. For me it will be a return to my birth place and a reunion with my mother’s family. Some of those family members I know and remember. Others I don’t recall having met. The main reason I haven’t been connected with this side of my family is that my mother didn’t stay connected with them and wouldn’t talk about them. I actually had to search for them and found them through a query on a genealogy forum. I was able to hook up with a cousin through that forum and then used Facebook to find and connect with the rest. One of the people I’m excited about is my half sister, who I haven’t seen since I was 11 years old. Well anyway,it’s going to be a fun and rewarding trip and I can’t wait for my kids to see the island where I was born and spent part of my childhood.
I’m planning to blog daily while we’re on our vacation, so that family and friends will be able to see and read about what we’re up to.
How about a recipe? We’re trying to eat more salads as entrees. It’s hard to get all those veggies into our daily diet.
Here’s a salad we like a lot. It’s a taco salad. You can substitute lower fat ingredients wherever you want to and it will still be great.
1 pound ground beef, extra lean, cooked and cooled
1 medium onion, chopped
1 head iceberg lettuce, broken
15 ounces black olives, sliced
15 ounces red beans, drained
1 cup of grated cheese
1 cup tomato, chopped
8 ounces tortilla chips, crushed
8 ounces thousand island salad dressing, low-cal
8 ounces taco sauce
Tip: substitute romaine, or spring mix. Iceberg just doesn’t have any nutritional value
Mix the thousand island dressing and the taco sauce together.
Mix all ingredients. Toss with the dressing.