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Enjoy!

Ramblings...

KEEPER

Shared by Bette, Pittsburg, CA

My mother even ironed Christmas ribbons - they were rayon then. I grew up in the Forties and Fifties with a practical parent --My Mother, God love her, who ironed Christmas wrapping paper and reused it and who washed aluminum foil after she cooked in it, then reused it. She was the original recycle queen, before they had a name for it. It was the time for fixing things -- a curtain rod, the kitchen radio, screen door, the oven door, the hem in a dress. Things we keep.

It was a way of life, and sometimes it made me crazy. All that re-fixing, reheating, renewing, I wanted just once to be wasteful. Waste meant affluence. Throwing things away meant you knew there'd always be more.

But then my Mother died, and I sat in my kitchen that Sunday afternoon reading her old handmade cookbook in a binder, I was struck with the pain of feeling all alone, learning that sometimes there isn't any 'more.'

Sometimes, what we care about most gets all used up and goes away...never to return.

So, while we have it, it's best we love it....and care for it.....and fix it when it's broken.....and heal it when it's sick.

This is true..... for marriage..... and old cars.....and children with bad report cards..... and dogs with bad hips..... and aging parents.....and grandparents. We keep them because they are worth it, because we are worth it.

Some things we keep, like a best friend that moved away --or--a classmate we grew up with. There are just some things that make life important, Like people we know who are special.....And so, we keep them close!

I received this from someone who thinks I am a 'Keeper', so I've sent it to the people I think of in the same way. Now it's your turn to send this to those people that are "Keepers" in your life.

You a keeper in my book Maggie. ~ Bette

Please visit my webpage featuring my new column, the SFPNN Link of the Week at http://www.sfpnn.com/aunt_bette.htm and be sure to check out some of our other authors too.


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Did You Know?...

Cooking in Colonial Times - PART ONE

Shared by Lillian, FL

Our family used to have theme reunions each year. We planned our menu, games, costumes and decorations around a theme and this was part of our Colonial and Early America party.. I researched the time period and made a hand written cookbook for each sister and sister-in-law. My husband then made a wooden cover held together with rawhide and I painted a different decoration on each one. Some were floral , some were bread loaves with wine bottle and cloth, etc. It was a lot of work but so much fun. I am sharing some of this with you and will send more of the ???receipts and remedies??? for another installation, at Maggie??™s convenience.

If you were cooking in Colonial America, you would beat egg whites with a bundle of twigs and mash or grind foods by pounding in a mortar with a pestle. Your cooking pots would hang over an open fire and roasts would be turned slowly on roasting spits, with temperatures controlled by adjusting distance from flame. Your baking would be done in a large brick oven, which took all day to heat. You would find sugar to be scarce and so would use molasses, dark beer or stout to sweeten many dishes.

To own a cow was a sign of wealth and the family larder contained roots, vegetables that could be grown in a small garden, fruits and nuts gathered and carefully stored in dark areas to preserve them as long as possible. Meats for the table were caught by the men and consisted of wild rabbit (haire), wild turkey, pheasant, fish and deer.

The remedies to cure the ailments of your family would also be made with items found in the home or garden. Many plants in forests were used, also.

Methods of cooking have changed but, surprisingly, many favorite dishes of Colonial America are still found today on our tables. Preparations and some ingredients are now different but many dishes of Olde Englande, supplemented by foods native to North America are still being enjoyed.

So, enjoy these recipes, use your modern appliances and hold on to your admiration for those long-ago home makers who struggled hard to feed their families.

All recipes here contain the spelling and directions of those early days. Our forefathers may have been statesmen and leaders, but they were certainly not great spellers.

TO MAKE A CHICKEN PYE from "The Compleat Cook's Guide, 1683

After you have trussed your chicken, then break their Legs and Breast bones, and raise your best crust of paste, lay them in a Coffin close together with their bodies full of butter, then lay upon and underneath them Currans, great Raisins, Pruans, Cinnamon, Sugar, whole Mace and Salt; them cover all with a good store of butter, and so bake it, then pour into it white wine, rose water, sugar, cinnamon and vinegar mixt together, with Yolks of two or three Eggs beaten amongst it, and so serve it.

A WHITE FANCY OF VEALL A receipt of Mistress Guli Penn, wife of William

Take your veall and Cutt it in Indifferent thin pieces, Chop ;it a Little, Dredge it will with flouer, then fry it with butter brownish then putt a little weke broath which you may stew it in a prity wile, then beat the yolks of 4 eggs, 4 or 5 spunfulls of thicke Creme and a Little Nutmeg. When it is well beaten putt it to the fregasy, and shake it well over the fire with a bitt of butter. You may lard the veall if ye plese.

TO CARBONNADE A BREAST OF MUTTON from "The Frugal Housewife", 1730

Take a breast of mutton, half bone it, knick it across. Season with salt and pepper, then broil it before the fire whilst it be enough, sprinkling it over with bread crumbs; let the same be a little Gravy and butter and a few shred capers; pit it upon the dish with the mutton. Garnish with horseradishand pickles. This is a proper side dish at noon or a bottom dish at night.

HOT BREAD GO WITH

Take one quart of milk, 3/4 of butter, some yeast and flower to make a good dough.

EMPTYIN'S

Mixe some floure, milk, salt and sugar. Set to clabber for 3 or 4 days in a warm spot. Use in biscuits and breads.

SNOW GRIDDLE CAKES

To 6 Tablespoons flouer, add a bit of salt and 6 tablespoons of light fresh-fallen snow. Stir together and add sweet milk. Bake in small cakes on a griddle using very littlIf you were cooking in Colonial America, you would beat egg whites with a bundle of twigs and mash or grind foods by pounding in a mortar with a pestle. Your cooking pots would hang over an open fire and roasts would be turned slowly on roasting spits, with temperatures controled by adjusting distance from flame. Your baking would be done in a large brick oven, which took all day to heat. You would find sugar to be scarce and so would use molasses, dark beer or stout to sweeten many dishes.

HOMEMADE SOAP

Put 20 pds. of fat and 4 gal. of water in large irom kettle, add 4 pds. lye and heat. Allow to come to a boile and boile slowly for 2 1/2 hrs. Add 1 pt. salt or more if ye need it until it seperates. Boile 1/2 hr. more.

TO WASH SILK STOCKINGS

Take week lye such as is used for washing clothes. Wash stockings in it cold very clean with soap, then soap them well, putt them in clean lye and boile them til all the old blue comes out. Chop up some soap and putt it into a pint of lye. Putt it on the fire and let it boile til the soap is melted, then take it off and add to it 2 large spoonfulls of liquid blue, strain it and putt in the stockings, whilst it is scalding hot. Rub them well in it, then take them out and rub them again well with the hands, then let them hang in the shade till about half day, then smooth them.

A pint of Lye with about 2 spoonfulls of blue will do about 4 or 5 prs. of stockings.

(Aren't we thankful for our knee highs and pantyhose? LOL!)

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COOKING TOOLS

These are helpful tools; sites (not downloads) that you could add to your desk top.

Cooking Units Converter
Converts metric, imperial, etc. units.
http://www.unitsconverter.net/

Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp

Great conversion tools on one website
Convert measurements, calculator, you name it FREE!
ConvertIt.com

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LA Toilette: A Collection of Vintage Bath and Beauty Recipes
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The Mail Box...

Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.

Subject : Today's e-zine (Pizza)

Dear Maggie,

Hats off to Larry. Two thumbs up for Larry. He has done it again.

Like fine wine he improves with age. He just gets better and better.

My husband loves pizza and is the pizza maker in the family. He wants me to save the entire e-zine.

Do you think we could talk Larry into doing one on French soup at the start of Fall? I love soup in the cold months and I'm sure Larry could teach me things that I did not know.

Love,
Barbara, Chula Vista, CA
? 

? 

Barbara---You can bet Larry is reading this saying "You are most welcome, my dear!". I will do my best ???begging??? and ask about the soup, lol.

Subject : Congratulations --

You passed the 10,000 votes mark, love....sure is a slow process.

Love ya,
Larry Holmes, Ontario, Canada
? 

Larry---WE passed the 10,000 votes mark!!!

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Discussion Forum

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Also, the Florida Bunch are planning another A to Z Family Reunion in September. Guess who the "guest of honor" is? Go to the QT and find out!

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NOTE:
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Next Monthly Theme...

Fresh Is Best!

What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.

Here is the recipe submission set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for August's theme issue is Friday, July 30th.

Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

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Crazy Corner...

The Thermodynamics of Hell

Shared by Jean, WI

The following is an actual question given on a University of Washington Mechanical Engineering mid term examination. The answer was so profound that the Professor shared it with colleagues, which is why we now have the pleasure of enjoying it as well.

Bonus Question: Is Hell exothermic (gives off heat) or Endothermic (absorbs heat)? Most of the students wrote Proofs of their beliefs using Boyle's Law, (gas cools off when it expands and heats up when it is compressed) or some variant. One student, however, wrote the following:

"First, we need to know how the mass of Hell is changing in time. So we need to know the rate that souls are moving into Hell and the rate they are leaving. I think that we can safely assume that once a soul gets to Hell, it will not leave. Therefore, no souls are leaving. As for how many souls are entering Hell, let's look at the different religions that exist in the world today. Some of these religions state that if you are not a member of their religion, you will go to Hell. Since there are more than one of these religions and since people do not belong to more than one religion, we can project that all/most souls go to Hell. With birth and death rates as they are, we can expect the number of souls in Hell to increase exponentially.

Now, we look at the rate of change of the volume in Hell because Boyle's Law states that in order for the temperature and pressure in Hell to stay the same, the volume of Hell has to expand as souls are added. This gives two possibilities: 1. If Hell is expanding at a slower rate than the rate at which souls enter Hell, then the temperature and pressure in Hell will increase until all Hell breaks loose. 2. Of course, if Hell is expanding at a rate faster than the increase of souls in Hell, then the temperature and pressure will drop until Hell freezes over. So which is it? If we accept the postulate given to me by Teresa Banyan during my Freshman year, "... that it will be a cold day in Hell before I sleep with you." and take into account the fact that I still have not succeeded in having sexual relations with her, then, #2 cannot be true, and, thus I am sure that Hell is exothermic and will not freeze."

This student received the only A.




Anticipation?

Shared by Jean, Syracuse, NY

A sister and brother are talking to each other when the little boy gets up and walks over to his Grandpa and says, "Grandpa, please make a frog noise."

The Grandpa says, "No."

The little boy goes on, "Please...please make a frog noise."

The Grandpa says, "No, now go play."

The little boy then says to his sister, "Go tell Grandpa to make a frog noise."

So the little girl goes to her Grandpa and says, "Please make a frog noise."

The Grandpa says, "I just told your brother 'no' and I'm telling you 'no'."

The little girl says, "Please...please Grandpa make a frog noise."

The Grandpa says, "Why do you want me to make a frog noise?"

The little girl replied, "Because mommy said when you croak we can go to Disney World!"



The Parrot

Shared by Bette, Pittsburg, CA

A guy named David received a parrot for his birthday. The parrot was fully-grown, with a bad attitude and even worse vocabulary. Every other word was a swear word. Those that weren't expletives were, to say the least, rude. David tried hard to change the bird's attitude and was constantly saying polite words, playing soft music, and doing anything he could think of to try and set a good example. Nothing worked. He yelled at the bird and the bird yelled back. He shook the bird and the bird just got angrier and ruder.

Finally, in a moment of desperation, David put the parrot in the freezer. For a few moments he heard the bird squawk and kick and scream. Then suddenly there was quiet. Not a sound for half a minute.

David was frightened that he might have hurt the bird, and quickly opened the freezer door. The parrot calmly stepped out onto David's extended arm and said, "I believe I may have offended you with my rude language and actions. I will endeavor at once to correct my behavior. I really am truly sorry and beg your forgiveness."

David was astonished at the bird's change in attitude and was about to ask what had caused such a dramatic change, when the parrot continued, "May I ask what the chicken did?"

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Love is not blind.
That's why they make lingerie...

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FUDGY BROWNIE TRIFLE - TNT

~Submitted by Nyala, Calhoun, GA

1 pkg. Betty Crocker fudge brownie mix
1/4 c. water
1/2 c. vegetable oil
2 eggs
1 T. freeze-dried instant coffee (dry)
2 (4-oz) pkgs. chocolate fudge instant pudding mix
4 c. cold milk
1 (10 oz.) pkg. English Toffee bits
1 large carton frozen whipped topping, thawed

Preheat oven to 350??. Grease bottom only of rectangular 13X9X2-inch pan. Prepare brownie mix according to pkg. directions, using water, oil and eggs. Stir coffee into batter. Spread in pan. Bake as directed; cool completely. Cut brownies into 1 inch squares. Place 1/2 the squares in the bottom of a 3 qt trifle or glass bowl. Prepare pudding mix as directed, using milk. Pour 1/2 the pudding over the brownies in bowl or trifle dish. Top with 1/2 of the toffee bits and whipped topping. Repeat with remaining ingredients. Cover and refrigerate at least 4 hrs.

CORNBREAD LANDIS

~Submitted by Tena, MO

2 cups yellow cornmeal
1 teaspoon salt
?? teaspoon baking soda
2 large eggs at room temperature, beaten lightly
2 cups buttermilk
?? cup unsalted butter, melted and cooled

Combine cornmeal, salt and baking soda. In another bowl, combine the eggs and buttermilk and stir into cornmeal mixture. Stir in the butter just until combined. Pour into well greased or buttered 10??? cast-iron skillet and bake at 425F for 15-20 minutes or until it has pulled away from the sides and a tester comes out clean. Serves 6-8.

HONEY PUMPKIN (OR SQUASH) CHIFFON PIE

~Submitted by Jessica, Corfu, Greece

PERFECT PIE SHELL:
[Makes two 9 inch double pie crusts and one pie shell or 20 tarts.]

4 c. unsifted flour (1/2 wheat, 1/2 white)
1/2 tbsp. honey
2 tsp. salt
1 3/4 c. butter or shortening at room temperature
1/2 c. cold water
1 tbsp. white or cider vinegar
1 lg. egg

Stir until all ingredients are moistened. Divide dough in 5 portions - shape each in flat round patty. Wrap each in plastic or waxed paper and chill at least 1/2 hour. When ready to roll, lightly flour both sides of patty.

OR
PIE SHELL:
1 c. rolled oats
1/2 c. walnuts, chopped
1/2 c. brown sugar
1/3 c. butter, melted

Make pie shell first: Spread oats in shallow pan and bake at 350 degrees for 5 minutes. Add nuts and toast 5 minutes longer. Combine toasted oats and nuts with brown sugar and butter. Press into 9" pie pan. Chill before filling.

FILLING:
3 eggs, separated
1/2 c. honey
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 c. milk
1 1/2 c. cooked squash or pumpkin
1 env. gelatin
1/4 c. cold water

Beat egg yolks slightly, add 1/4 cup honey, squash, milk, salt and spices. Cook until thick. Pour cold water over gelatin and add to squash mixture and cool. Add remaining honey and stiffly beaten egg whites. Fill pie shell and chill.

BARBECUED SLICED BEEF
(With all of that outdoor flavor!)

~Submitted by Larry Holmes, Ontario, Canada

2 medium onions, chopped (1 ?? cups)
2 tablespoons butter
1 ?? cups catsup
?? cup firmly packed brown sugar
2 tablespoons lemon juice
1 tablespoon dry OR 2 tablespoon prepared mustard
1 ?? teaspoons salt
?? teaspoon pepper
1/8 teaspoon ground cloves
1 tablespoon Worcestershire sauce
12 thin slices cooked beef
6 hamburger rolls

In skillet, cook onion in butter until tender. Stir in remaining ingredients except beef and buns. Bring to a boil and simmer 30 minutes. Add beef and simmer 10 to 15 minutes longer until beef is heated through.

Serve on warm buns.

Makes 6 servings.

ASPARAGUS AU GRATIN SANDWICH

~Submitted by Barbara, Chula Vista, CA

2 tablespoons chili sauce ( I use Heinz)
1 tablespoon prepared mustard
6 slices rye toast, buttered
2 cups cottage cheese
1 (9 ounce) package frozen asparagus spears, cooked
1/2 cup crushed saltine crackers
3 tablespoons butter, melted
3/4 cup shredded Cheddar cheese

Mix together chili sauce and mustard; spread on buttered toast. On each slice of toast, spoon 1/3 cup of cottage cheese and top with 4 asparagus spears. Brown cracker crumbs in melted butter and sprinkle 4 teaspoons over each sandwich. Finally, top each with 1 1/2 tablespoons of Cheddar cheese and place under broiler just until cheese melts.

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Heart Healthy...

BUTTER BEANS, MOSTACCHILI, AND HAM

~Submitted by Jean, Syracuse, NY

INGREDIENTS

- 1-1/2 cups frozen, thawed small butter beans
- 2 cans (14 ounces each) reduced-sodium fat-free chicken broth
- 4 ounces Mostaccioli
- 4 ounces lean reduced-sodium ham, diced
- 1/2 can (2-ounce size) anchovies, rinsed, drained, mashed
- 2 teaspoons garlic
- 1 small mild chili pepper, chopped
- 1/2 cup sliced scallions
- 1/4 cup grated Romano cheese

DIRECTIONS

Combine beans, broth, Mostaccioli, ham, anchovies, and garlic in large saucepan. Heat to boiling; reduce heat and simmer, covered, until pasta is tender, about 7 minutes. Add remaining ingredients; cook 1 minute.

Yield: 4 servings
Nutritional Information Per Serving (1/4 of recipe):
Calories: 289, Fat: 4.9 g, Cholesterol: 28.4 g,
Sodium: 783 mg, Protein: 23.5 g, Carbohydrate: 36 g
Diabetic Exchanges: 2-1/2 Bread/Starch, 2 Meat

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For Two...

ROSEMARY CHICKEN

~Submitted by Lillian, FL

Source: Southern Living Cookbook for Two

Salt and pepper to taste
2 whole chicken breasts, split and skinned
1/4 tsp. dried rosemary leaves, crushed
?? Cup butter or margarine

Salt and pepper chicken; place in a shallow baking dish. Sprinkle with rosemary, and drizzle with butter. Cover and bake at 325 degrees for 40 to 45 minutes or until chicken is tender.

Serves: Two

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Publisher's Choice...

CREAM CHEESE FRUIT SALAD

Makes 8 servings.

2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
1/2 lemon, juiced
8 ounces fat-free strawberry cream cheese
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 tablespoon ground cinnamon
1 cup fat-free pretzels, broken

Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.

Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.

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