Silly you. This evening Mr. Big Food made Cucumber Cream Dressing for our salad of cherry tomatoes, cucumbers, immature yellow squash, and purple peppers. I have to say, this was the most interesting salad dressing I’ve ever had. Grated cukes, a carton of whipped whipping cream… . Delightful.
I told you! That’s 4 quarts (left) and 8 pints (right) of two different types of dill pickles. The pickles on the left are (mostly) “homemade pickle” cucumbers– is that circular or is it me?– with dill from the garden, pickling salt, distilled white vinegar, etc. The pickles on the right are made from (mostly)
In case you haven’t noticed, here on The Shire, The Farm, we like to eat. Some years ago, Daughter C painted some of the kitchen walls with chalkboard paint. Genius. It makes for a nice mix of old & new. (Just to the left of Bilbo’s door you can see the Morton Salt Girl’s umbrella.
In case you missed them yesterday. These were Miss M’s creation– “breaded” with potato chip crumbs, I do believe– and served over a bed of greens and onions et cetera. I’m sorry to say that the squash garden is not doing well. But the tomatoes and peppers are coming into their own. And you should
This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock. CHICKEN
And a salad! Is it wrong to refer to adults as “the kids?” Whatever. The kids have taken to preparing dinner one night each week. For supper this Meatless Monday they made pizzas and a salad. That’s homemade from scratch crust. Yeast. Sugar. Flour. Water and Whatnot. If you had passed through the kitchen on
This was our Memorial Day supper, served with Potluck Potato Salad. You can use any kind of frozen juice concentrate to change the flavor. There are two variations: smoked on the grill or cooked in a cooking bag. We had the the cooking bag version– still grilled and glazed about 30 minutes. ORANGE GLAZED LOIN
This recipe is from Kathy Mulligan, Maryland Heights, Missouri. It appears in Keyes Gateway Presents Culinary Classics, a pamphlet-style cookbook Mr. Big Food is currently working his way through. If I’m not mistaken, Keyes Gateway is a real estate company in Dayton, Ohio. I have no other information at this time other than that this is a
EASY CARROT CASSEROLE Serves 6-8 4 C carrots, peeled and cut into lengthwise slices 2 C medium White Sauce (see recipes in Basics section) 2 C potato chips, crushed Preheat oven to 375o. Place layers of carrots, White Sauce, and chips in a greased baking dish, ending with chips. Bake 45 minutes.
I called it “Pinwheel Quiche.” YELLOW SQUASH QUICHE WITH A RICE CRUST Serves 4 as a main dish Working time: about 30 minutes; Total time: about 1 hour 15 minutes Calories 319; Protein 17g; Cholesterol 158mg; Total fat 11g; Saturated fat 5g; Sodium 287mg 3 yellow squash, halved lengthwise, seeded, flesh grated (about 3 C)
Another recipe from Royal Recipes from the Cajun Country— a fun cookbook to read! Mr. Big Food used goose stock rather than beef and used shrimp and sausage– it’s gumbo, after all, you can do your own thing! “This is one of King Culinary’s specialties, and when he prepares it, he cooks it in a
Now, before all y’all get your knickers lederhosen in a knot, we know the word is eintopf with an ‘f’ not an ‘e’. Apparently the person who entered this recipe in whatever crappy old cookbook Mr. Big Food found it in did not know this– he or she might even have though she was correcting
This recipe makes three loaves. It’s moist and dense and freezes very well. It is nice to have a couple loaves of pumpkin bread stashed away, isn’t it? “From the Monastery of the Angels in Hollywood, CA” MONASTERY PUMPKIN BREAD Makes 3 loaves 3 ½ C flour 3 C sugar 2 tsp baking soda 1
MEXICAN LASAGNA Serves 4 to 5 1 lb ground beef ½ C chopped celery ½ C chopped onion 1 can Ro*tel 1 ¼ C (10 oz) enchilada sauce (preferably homemade—see recipes in this section) ¼ C sliced ripe olive ¾ tsp salt Dash pepper 1/3 C cooking oil 8 tortillas 1 C shredded yellow cheese
This is a variation– cherry Jell-o and chocolate pudding. We know J-e-l-l-o salads are so old fashioned but we love them. What better to have as a snack when you take a break from doing a little science in your own back yard? ORANGE JELL-O SALAD AND VARIATIONS 6 oz box orange jell-o Water 8
“This casserole may be made in any amount desired. It is juicy and delicious!”—Mrs. Lou Sessums, Drew, Mississippi ZUCCHINI CASSEROLE WITH TOMATOES AND MOZZARELLA CHEESE Zucchini, sliced, parboiled in boiling salted water 15 to 20 minutes, or until tender, drained Onions, chopped Bacon grease Tomatoes, fresh sliced or stewed (the latter preferably homemade—see recipes in
STUFFED MUSHROOMS AND VARIATIONS 12 oz mushrooms, crowns separated and kept whole, pieces chopped to make 3 Tbsp 1 Tbsp onion, chopped fine 1 tsp oil ¼ C salami, chopped fine ¼ C finely shredded smoked cheese 1 Tbsp catsup or chili sauce (preferably homemade—see recipes in Basics section) Fine soft brad crumbs (for topping
This Broccoli Florentine together with the herbed minute steaks and a salad tossed with homemade French dressing were a Fancy Night supper a while back. Delicioso! Pictured is the Broccoli Roman Style variation (below). BROCCOLI ALLA FIORENTINA AND OTHER ITALIAN VARIATIONS Serves 4 1 lb broccoli, washed and trimmed, heavy stalks (over ½ inch thick)
Served with a salad tossed with homemade French dressing and Broccoli Florentine. “Marinating in a wine and herb sauce before grilling does wonders for minute steaks and the topping of sour cream and paprika dresses up what otherwise might be considered a plain cut of meat.”—The Garlic Lovers’ Cookbook (1980) HERBED MINUTE STEAKS Makes 6
Evidence. Testify. That’s cherry jello down there on the bottom. With a small can of pineapple mixed in. And then a layer of whipped cream with cream cheese– I’m not kidding– and then chocolate pudding. There are variations. What other jello-pudding combinations can we think of?