Grandma's Apron

I don't Think our kids know what an apron Is.
The Principal use of Grandma's apron was to protect
The dress underneath,because she only had a Few; it was easier to wash aprons than dresses And they used less material, but along with
That, it served as a potholder for removing Hot pans from the oven.
It was Wonderful for drying children's tears, and on
Occasion was even used for cleaning out dirty Ear.
From the
Chicken coop, the apron was used for carrying Eggs, fussy chicks, and sometimes half-hatched
Eggs to be finished in the warming
When Company came, those aprons were ideal hiding Places for shy kids.
And when The weather was cold, grandma wrapped it around
Her arms.
Those big Old aprons wiped many a perspiring brow, bent Over the hot wood stove.
Chips and Kindling wood were brought into the kitchen in
That apron.
From the Garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out The hulls.
In the Fall, the apron was used to bring in apples that
Had fallen from the trees.
Unexpected company drove up the road, it was Surprising how much furniture that old apron Could dust in a matter of seconds.
When Dinner was ready, Grandma walked out onto the Porch, waved her apron, and the men knew it was Time to come in from the fields to
It will be A long time before someone invents something That will replace that 'old-time apron' that
Served so many purposes.

Thursday, November 11, 2010

Banana Cream Pie


  • 1 pie crust, prebaked.
  • 1 C. sugar
  • 1/2 C. flour or 1/4 C. cornstarch
  • 1/4 t. salt
  • 3 C. whole milk
  • 4 eggs (yolks)
  • 3 T. butter
  • 1 1/2 t. vanilla
  • 3-4 ripe bananas
  • 4 eggs (whites)
  • 1 t. vanilla
  • 1/2 t. cream or tartar
  • 1/2 C. sugar
  1. Combine the sugar, flour/cornstarch, and salt in a large sauce pan. Slowly add in the milk.
  2. Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
  3. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Reduce heat and cook 2 more minutes.
  4. Remove the pan from heat. Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them. Pour the egg yolks into the sauce pan and mix in well.
  5. Place pan back on heat and cook 2 more minutes. Remove from heat.
  6. Stir in butter and vanilla until the butter is completely melted.
  7. Set aside. If you need to, place a piece of plastic wrap on the surface of the hot pudding to prevent a skin forming (for instance, if you make the pudding ahead of time).
  8. Peel the bananas and slice them into the bottom of the pie crust. You can put in as many as you want, but you should have a good thick layer.
  9. Pour the pudding on top of the bananas until it almost fills up the pie crust.
  1. Combine the egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
  2. Beat the egg whites on medium until soft peaks form.
  3. Turn the mixer on high and slowly add in the sugar.
  4. Beat on high for about 4 minutes or until you get stiff peaks. Makes sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
  5. Spread the meringue on top of the pudding, sealing the edge to the pie crust.
Bake at 350° F. for 12-15 minutes--just long enough to toast the meringue. Let cool and eat chilled.

Wednesday, October 27, 2010

Slow Cooker Chili

Joni, gave me this Recipe, it was good, but makes a TON so I would suggest splitting it in half. Also plan on having gas for a couple days.

Makes 8 (1-cup)Servings
Prep time: 10 Min
Cook Time 8 hours on low OR 4 hours on high

2 lbs lean ground beef OR ground turkey
1 package McCormick Slow Cookers Chili Seasoning
2 cans (14 1/2 oz EACH) diced tomatoes, undrained
2 cans ( 16 oz EACH) Kidney beans, drained
1 can (15 1/2 oz) tomato sauce

1. Brown ground beef OR turkey in large skillet on medum-high heat. DRAIN FAT.
2. Place beef, Seasoning, tomatoes, beans and tomato sauce in slow cooker. Stir until well mixed. Cover
3. Cook 8 hours on low OR 4 hour on High. Stir before serving Serve with shredded cheese, if desired.

Slow Cooker Tip: For best results, do not remove cover during cooking

Nutritional information
per serving

Calories ; 282
Fat: 10 g
Carbohydrates :20g
Cholesteral 69 mg
Sodium: 1057 mg
Fiber 7g
Protein: 28 g

Ok so after looking at that I'm feeling fat.... ha ha
The next day I used the chili for Navajo tacos. here's an easy recipe for the flat bread

2 cups flour
2 Tsp baking powder
1 cup water
1/2 cup olive oil

1. Mix all but alive oil
2. heat olive oil in skilit on medium high
3 flatten into 4 tortillas
4 fry until golden brown & flip

Thursday, September 2, 2010

Honey Garlic spare ribs

I Tried this recipe and I think that any meat would be great with the honey garlic sauce. (taste a little like sweet and sour sauce)

4lbs pork spareribs, cut into serving size pieces.
1/4tsp pepper
Garlic powder
1/2 c. honey
3 TBSP Cider vinegar
1/4 C. Soy Sauce
3 gloves of garlic minced

Season ribs with salt, garlic powder, and pepper arrange in a 9x13 in baking dish. Cover with foil and bake at 325 for an hour or until tender, drain off liquid. In a sauce pan combine honey vinegar, soy sauce, and garlic, bring to boil, reduce heat to simmer for 5 min. drizzle mixture on ribs and bake for 30 min at 350 degrees. baste Ribs frequently.

Thursday, August 26, 2010

Amish White Bread

2 cups warm water
2/3 cup White sugar
1 1/2 TBSP active dry Yeast
1 1/2 tsp salt
1/4 cup oil
6 cups flour

1. In a large bowl dissolve sugar in warm water and then add yeast. Allow yeast to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix flour one cup at a time. knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat cover with a damp cloths. Allow to raise until doubled in bulk about one hour.
3. punch dough down. Knead for a few min. and divide in half. Shape into two loaves and place into two well oiled 9x5 loaf pans. Allow to raise 30 mins or until dough is 1 in. about pan.
4. Bake 350 for 30 min

Zucchini cupcakes with Carmel frosting

3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
This is from a Taste of Homes Contest contestant.

Really easy bread sticks

1 cup Warm water
3 TBSP Brown sugar
1 tsp Salt
1/4 cup oil
3 cups of bread flour
2 1/2 tsp yeast

1. mix up dough using favorite method, bread machine, mixer or by hand.
2. roll out into a rectangle.
3. cut into strips
4. give each strip a twist and put on a greased cookie sheet
5. Let it rise for 20 minutes or longer if you have time.
6. Bake 375 for 10-15 min.
7. brush with butter, sprinkle with parmesan cheese, and some garlic salt.

Thursday, July 29, 2010

Salsa Chicken over rice

2 cups of cooked rice
1 TBSP vegetable oil
1 lb skinless chicken breast, cut into strips
1 medium onion
1 small red bell pepper
1 cup Chunky Salsa
1/2 cup shredded Mexican blended cheese
sour cream (opt)
chopped fresh cilantro (opt)

Heat oil in large skillet over medium heat. Add chicken, onions, and bell pepper; cook until chicken is no longer pink.

Stir in Salsa bring to boil. Remove from heat sprinkle with cheese. Cover and let stand for 5 min until cheese is melted.
serve over rice. Garnish with sour cream and cilantro.