Category: instructions



Yes, another of those famous or infamous, ‘use what you got’ recipes that I love. Leaf or garden lettuce is easy to grow, and the newer seed allows planting over a longer period of time than it used to. If you can’t grow your own, it is available at most markets and the wonderful farmers markets that provide fresh local produce in many areas. Buttercrunch or the Simpson varieties aare really good prepared this way.

Every ladie I knew growing up and many since, made ‘wilted lettuce salad’. Honestly, I have never had it that it was not good, and sometimes delicious.

Cook 4 – 6 slices bacon until pretty crisp, set aside and drain most of the grease off.

It is Leaf lettuce, (this is for 3 bunches for what I expected to be 5 servings) well washed, in a large frypan with just a bit of bacon grease over medium heat and about 4 tbsp water and a good spash of vinegar, put a lid on it, and let it cook down, stirring from time to time, about 5 or so minutes.

You can add some chopped onion or radishes and let them cook a bit before adding the lettuce. Some people sprinkle a little sugar on as it cooks. Crush up the bacon and sprinkle on top. I have eaten it with chick peas added or mushrooms sliced on top, or slices of hard-boiled egg. If you have other herbs or spices you might like, it should be fine… the possibilities reach as far as your taste and imagination and can be easily varied. It might be  a good idea to add some other wild greens like dandelion if you like them.

A note of interest here, some people do not  cook the letttuce, but puor the hot liquid over it, some cook the lettuce just long enough to heat it and ‘wilt’ and others cook it longer and the lettuce really wilts down.

Serve like spinach.

Our changes this weekend were we used sausage grease, since sausage was an ingredient in the entrée and lemon juice instead of vinegar.

I thought the lemon juice was a nice change, the citrus-y taste was good.


The morning started with a POP! then, ‘pling’, ‘shatter’ tinkle tinkle, this is the sound of one of those $ energy saver light bulbs exploding and falling from the ceiling fixture in the living room.

I don’t care much for these CFL bulbs and after reading up on the clean up, I like them even less. And honestly I am even more confused about these things. If it is ‘safe’ to use, why do we need EPA instructions to clean it up?

The EPA  instructions for cleaning up a broken CFL are here : http://www.epa.gov/cfl/cflcleanup.html here are some excerpts:

  • Before Cleanup
    • Have people and pets leave the room.
    • Air out the room for 5-10 minutes by opening a window or door to the outdoor environment.
    • Shut off the central forced air heating/air-conditioning system, if you have one.
  • DO NOT VACUUM.  Vacuuming is not recommended unless broken glass remains after all other cleanup steps have been taken.  Vacuuming could spread mercury-containing powder or mercury vapor.
  • Be thorough in collecting broken glass and visible powder.

Not sure about that, there seems to be glass all over the furniture, Miss Lily’s dog bed as well as the floor, and after I sweep once the ‘worst of it’ is cleared up, do I have to get rid of the broom?

 

 


This is another of my ‘handy, dandy’ use whatever you got type of recipes.

Here is a very simple, basic ‘how to’: for 4 servings

1 half of a boneless chicken breast  cut in 1/2 inch cubes, or about 3/4 cup of cooked chicken picked off the bone and cut up

Some diced onion, mushrooms, celery, or not,

Lightly saute the chicken and veggies. set aside.

In an 8 inch square pan

1 cup regular rice or 2 cups of instant rice

2 cups water,

1 can cream of chicken/brocolli/mushroom soup undiluted ( I like the cream of chicken with herbs, but I use whatever is in the pantry)

and around a cup of brocolli florettes cut into bite size pieces, or use frozen chopped brocolli.

Add the chicken and mix well to distribute all the good stuff. Your pan will be pretty well filled.

Cover with foil and bake 30 minutes to an hour at 350 degrees. This depends on the type of rice you are using, obviously instant is going to cook faster than regular.

Take off the foil and let cook in the oven for 10 more minutes to give the top a little crisping up or you can eat it just  as soon as the rice is done.

There is the basic idea, what you do is up to you. I can think of lots of variations, add some cheese, maybe some wine, use peas instead of brocolli or brown rice… Have fun!

 


The photo prompt is ‘the last thing I bought’:

Today it was necessary to go to the store! We were almost out of milk, needed for several reasons here on Sunrise Ridge. We got in the truck and made a test drive down a local road that is being worked on to get to town.

When we got there, discovered that the milk delivery had not arrived and the store too was almost out of milk. I grabbed the last 2 half gallons in the cooler as the manager apologized for the problem. They were expecting a delivery but did not know when it would be there.

So in an effort to make the trip worth while I decided that Hubby deserved some strawberry Jello cupcakes! Our niece Heather made him some and he instantly found a new favorite dessert. He says mine are NOT as good as Heather’s even though I have her recipe…

My path led down the baking supplies aisle for cake mix and Jello: then to the frozen foods. Frozen strawberries, already cleaned were 30 cents a pound cheaper than the fresh ones in the produce aisle.

When we returned home, I made the cupcakes.  Here is how:

First of all make cake, pour into cupcake pans and bake following directions. While they bake make your Jello using the package directions.

Soon I had a batch of  cupcakes, twenty of them all dressed in pretty paper cups.

Place the cupcakes on a cookie sheet and poke them several times with a fork and carefully spoon Jello onto then allowing it to run into the holes. (You may need to squeeze the cake a little to open up the holes)I used about three tablespoons of the liquid Jello for each cupcake.

Put them on a cookie sheet in the fridge for two hours, or more so the Jello can set. That is where they are right now

Frost them with Cool Whip. And enjoy.

If, like it is here, 20 or so cupcakes are too many for your household, you can freeze them before topping and then put the Cool Whip on when you are ready to serve.

Or as in the case tonight, we will top with strawberries and then Cool Whip.

Hubby likes them!


I recently discovered Kraft PHILADELPHIA Cooking Creme.  There was a recipe on the back of the container for Easy Lasagna Skillet. http://www.kraftbrands.com/philly/recipes/Pages/default.aspx.

I did not have all the required ingredients and Hubby won’t eat lasagna so I made some modifications and came up with an oven meal that everyone liked. I tried it over at my sisters house with a bunch present and it passed on the ‘nothing left over’  scale.

Brown 3/4 lb. ground beef or turkey and 1/4 cup chopped onion. Drain and add 1 4 oz. can mushrooms, drained and a 24 oz. jar of spaghetti sauce, 2 1/2 cups water, Stir in one 10 oz.  container of Philadephia Cooking Creme (I used the tomato& basil and 3 cups of pasta. ) We used egg noodles, but I think shells or other pasta would also work just fine.

Put it in a 350 degree oven for 40 minutes. Sprinkle with some mozzarella cheese and bake 5 more minutes.

 

 

 

 


Hubby is not one to compliment food often. Twice in one week, the cook has recieved compliments. I had planned a chicken caserole for dinner today, the original plan was to use stuffing mix and some additions, but after thinking about it, I modified it into something quite different.

Hubby had two servings and said it was “pretty good”, which translates here to ‘WOW, let’s have that again and often!”

So here is my ‘chicken ole’ casserole:

3 cups of chopped cooked chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 can Rotel

1/2 cup chicken broth

1/2 cup chopped onion

6 corn tortillas, torn into small pieces, toasted in over to crisp a bit

1/2 to 1 cup, Montery or pepper jack cheese or combination.

Cook soups Rotel, onion and broth together for a few minute.

In greased (sprayed or nonstick) 8X12 baking pan, layer tortilla pieces, then chicken then soup and another layer of tortilla pieces.

Bake at 350 degrees for 30 minutes, top with cheese and bake another 5 minutes, Until the cheese is nicely melted.

That’s it, a rave review from the Hubby and an easy to fix meal.

FYI, over half of it was gone when he finished, defitely a winner!


Of course, as a young woman, I did not pay enough attention to many of Granny Shipman’s remedies. I took them for granted.
I have had to check sources in the neighborhood, and that is getting hard to do. I was made to realize (once again), that I have become become one of the ‘older folk’. Here are two of the ones I was able to find.  These sound a lot like the flavors and ingredients that Granny used, so I am willing to pass the knowledge on to you. These are given for relief of chest congestion, coughs and cold symptoms.
If you need help finding the plants named here, that I can do, but we will have to wait for Spring and Summer to collect them.

Cherry cough syrup
2 tsp powdered or chopped wild cherry bark
2 tsp chopped echinacea root or crushed dried mullein leaves
2 cups or water
2 cups of honey or maple syrup (yes, white Karo will work)
briing the first 3 ingredientsto a boil in an enamel pot, lower heat and simmer for 20 minute, strain and add the hot liquid to the honey or syrup.
1 teaspoon ful for small children / 1 tablespoon for adults every 4 to 6 hours.

elderberry strawberry gargle
1 tablespoon crushed dried strawberry leaves
1 tablespoon dried elder flowers
2 cups of boiling water
steep the herbs in boiling water for 10 minutes.
let cool to lukewarm
Using about half a cup, gargle and swallow.
can be repeated every 2-4 hours


My friend Bonnie Hunter has a give away going on her Quiltville blog. Entry open til Sunday. That is not far off.

A chance to win requires a comment posted on HER blog. Here is the link http://quiltville.blogspot.com/

Her blog is quite interesting, whether you win or not. Please check it out.

Thanks Bonnie! Have fun in Florida…


>I received permission from Gloria Massard to post a link to her site for quilting for beginners. She has great information there, for supplies, making a quilt and picking/matching colors.

I recommend it, not just for beginners, but for those of us who have been quilting for awhile and still have our quandries.

Her information is to the point, clear and her instructions were great. Check it out!
http://www.sewaquilt.com/index.html