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.

Wednesday, February 10, 2010

Chicken Tetrazzini

Chicken Tetrazzini

8oz spaghetti or linguine
2 cups of fresh mushrooms
1/2 cup of green onions ( I used regular and it tasted fine)
2 tbsp Margarine
1/4cup flour
1/8 tsp ground pepper
1/8 tsp nutmeg
1 cup chicken broth
1 cup milk
2 cups chopped chicken or turkey
2-3 tbsp of sherry
1/4 cup Parmesan cheese
1/4 cup almonds (optional)
2 tbsp parsley

1. cook spaghetti or linguine.
2. In another sauce pan cook mushroom and onions i margerine until tender. Stir in flour, pepper, and nutmeg. Add Chicken broth and milk all at once cook until thick and bubbly. Add chicken and sherry and half or Parmesan, toss in spaghetti.
3. Transfer to a baking dish sprinkle with remaining cheese and almonds. bake at 350 for 15 to 20 minutes. sprinkle with parsley when finished.

Prepared and tested to be yummy by Jeni, and can be found in the BHG Cookbook.

1 comment:

  1. I added my zucchini and yellow neck squash instead of mushroom and it was yummy.