Maple Granola toasting away in my oven.

Granola ready and waiting to be packaged.
I can hardly wait to try this!! Yet it will be hours before I can. It is really big recipe and I am baking it out of laziness in one half sheet pan instead of the recommended two. Why??? Well I am like that, not much on two pans in a conventional oven and switching them either.

I expect I will bake them twice as long. No problem.

Since my week thus far has been every day working on taxes. Yes, we filed an extension. I just didn't find a week to devote to it before now. I was much too busy making things for the grand kids and zipping around doing whatever keeps me so busy!!

Oops. I hear the buzzer on the oven right now. Back in a minute.

OH MY GOSH!! Smells like heaven upstairs in my kitchen. Wow. Not browning yet but I did not expect it to be.

This morning I said a prayer for all of those afflicted and affected by the terrible storms that swept the south.. I told Brian, "there but by the Grace of God," It could just as easily been any of us.

It was a joy though to wake up to the sun as it has not happened much of late!! It made me grateful for my home and family and enthused about a new day and to try this new recipe for granola before I hit the adding machine one last day. I am excited about finishing the tax paperwork today and mailing them off to the CPA in Jasper for his finishing touch.
Some of the optional ingredients.
I always marvel at all of the different ways people have come up with to make granola. This one is similar to the first one I ever tried from the Deaf Smith Country Cookbook.

I found this on the King Arthur website and made it my own. Here is my version of their Crunchy Granola:

7 C. old fashioned rolled oats
1 C. organic shredded coconut (optional)
1/2 C. oat bran
1/2 C. wheat germ
1 C. sliced almonds
1 C. walnuts
1 C. sunflower seeds
1/2 C. grape seed oil ( any oil you prefer)
1/2 t. kosher salt
1 C. pure real maple syrup (not maple flavored cane syrup)
1 T. pure vanilla
3 T. powdered maple syrup, Optional
5 C. (about 20 oz.) dried fruit of your choice*

Preheat oven to 250 degrees F and lightly spray with nonstick cooking spray 1 or 2 large (half sheet if you have them) pans.

Using a very large bowl mix all of the dried ingredients, BUT NO FRUIT. Mix them well. Using a very large measuring cup (2 C. or larger) or batter bowl (one having a pour spout), combine the oil, salt, syrup, and vanilla and whisk together. Pour the wet over the dry and mix stirring and tossing until everything is very well combined and dampened evenly. OPTIONAL, at this point I sprinkled in 3 T. powdered maple syrup*, hoping to enhance the maple flavor, and stirred it well until it was absorbed into the cereal mix.

Spread evenly over the sheet pan or pans you have prepared. If you are using 2 sheet pans the recommended time is 90 minutes or until a light to medium (your taste) golden brown. Stir every 20 minutes or so moving away from the edges and pushing back from the center.
Ready to be toasted in the oven.
When the granola has finished baking cool completely in the pan. Transfer to an extra large bowl and add the dried fruit, again mixing well. Store in a tightly closed container at room temperature for several weeks or freeze for extended storage. Yield 18 C. or 4 1/4 pounds granola.

*This week I dehydrated 5 pounds of apples so I am using apples, cranberries and apricots.
*Powdered Maple Syrup as well as Granulated Maple Syrup can be ordered on the inter net.


Apricot Wine Jelly with Pineapple and Grapes

You know you can make any liquid "gel". So today I thought I wanted to use up a bottle of Apricot wine with some black seedless grapes and fresh strawberries and just see what I could come up with.
I sprinkled 4 packages of plain gelatin over 1 cup of cold pineapple juice I had strained into a glass bowl. I let it "bloom" for a minute or two as I heated 3 cups of Apricot Wine to a boil. I poured the wine into the gel mixture and stirred it until it was totally dissolved. I added 1 tablespoon of honey and stirred it well again.

It was time to pour into a 4 cup mold so I sliced a few grapes and strawberries into the bottom and covered it to the rim with the wine and juice mixture. After 3-4 hours it was set.

I dipped the mold into warm water and jiggled the mold to loosen the jelly. Fump was the noise I heard as I inverted the mold onto the plate. Perfect.

The taste was not sweet but dry and fruity. Quite lovely. A spring dish in contrast to the awful weather and dreadful storms that keep rolling through.

Next time I will leave out the pineapple juice and be daring. I will just gel the Apricot Wine with the fruit and maybe do them up in pretty wine glasses.......It would be much more attractive, clear and pink and shimmering.............Something to think about.


Cheeseburger Stroganoff

This recipe is just a concoction. But it is really tasty, and it offers the convince of a prepackaged diner but it is not. Although, it does use some condensed soup in the mix!!
When I make it Brian is always ready to for a redo if there is any left!

1-1 1/2 pounds of lean beef
1/2 pound egg noodles or other shaped macaroni
1 onion diced
1 can condensed undiluted tomato soup
1 can condensed undiluted cream of mushroom soup
1 C. sour cream
1 C. process cheese diced
5-6 slices process cheese for topping

Boil and drain noodles or macaroni per package directions. Set aside. Preheat oven to 325 degrees F.Butter or spray a large casserole dish and set it aside.

Using a large skillet brown the beef with the onions over medium high heat adding salt and pepper to taste. Spoon off any fat and discard.

Stir in the soups, noodles, sour cream, and diced cheese until well combined. Top with sliced cheese forming a diamond pattern.

Bake for 30-40 minutes until heated through and bubbly at the edges. Remove from the oven and serve with a crisp green salad for a hearty meal, fast and easy.


Emily's Easter Cake

I am so very proud of all of my grandchildren. I am sure that does go with the job. It is the best job I've ever had and am REALLY enjoying being Grandma.
Our oldest is 15 and she surprised us by making and decorating this beautiful cake for Easter.
I think this is only her second attenpt and she is doing just GREAT!! Oh yes, it tastes great too.


Egg Sandwich on Good Friday

Hard Boiled Egg Sandwich on Homemade Bread.
One of my very favorite sandwiches is the hard boiled egg sandwich made as my Mother made them at home. It is simple but as with so many things, the devil is in the details!! 

First you need the finest of farm eggs. I have it covered. Mike our middle son brings them to me from a local farmer and they are wonderful. The yolk stands tall when cracked open and the color is that of the yellow orange orange embers as they fade in the fire. The flavor is rich and full. 

I hard boil 2 eggs by covering them with salted water and bringing them to a boil in a covered pan. Then I turn the fire off at the boiling point and let then sit covered for exactly 10 minutes then drain the hot water from them and rinse them in cold water until they are cool enough to handle and shell.

Next I sliced the best bread I can find. In this case the last of the loaf I made yesterday. (NOTE: The previous recipe.) Slather it with mayonnaise and blanket one half with the sliced eggs and the outer side with washed crisp lettuce. Salt lightly using kosher salt and sprinkle with freshly ground black pepper. 

Ahhhh. Such a wonderful sandwich. Have a Blessed Easter.


The Best Loaf of Bread I've Ever Made

Wow. That is what I thought when I pulled this out of the oven last night!!
And after such a wild day. Monday nights storms had caused our power to go out, again.....

This time however the entire weatherhead and riser was pulled out and pulled down to the ground and one of the lines had burned all the way through. The electricians who did the repairs said had the house been wood instead of brick we might well have had a fire!! That got our attention!!

Well anyway, it took all day but the repairs were made and we are happy. 

I had started the bread early in the day without knowing I only had half power ( I have a gas range.)

I used a new recipe I found on the King Arthur site that was for use in a bread machine using the dough option and doing a final rise and baking outside of the machine. The recipe is called Walter Sands' Favorite Bread-Bread Machine Version. NOTE:  You may make the whole process in the machine,  just set up the machine to bake a basic loaf using this recipe.

By the time I got home from a trip to town it was 2 in the afternoon and the electricians had come and the power was all of the way off. The bread was ready to be punched down and taken out of the machine to do a final rise and bake. I thought, "Now what am I going to do?" I formed the loaf and covered it very loosely with plastic wrap and placed it in the refrigerator in hopes that would slow things down until the power was restored.

At 4:30 we had power. The bread looked great. I took it out and let it sit at room temperature a half of an hour and baked as directed. What a beautiful and delicious loaf of bread!!

Here is the recipe: Note it can be prepared on the dough cycle or prepared and baked in a 1 1/2 pound or larger machine.

1 1/4 C. to 1 1/3 C. water, depending on the time of year (more in winter, less in summer)
1 heaping T. honey or sugar (I use honey)
1 1/2 t. instant yeast
1/2 C. nonfat dry milk granules
2 T. butter
2 t. salt
4 C. King Arthur Unbleached All-Purpose Flour

Place the ingredients in your bread machine in the order recommended by the mfg., and program the machine for the dough cycle and start the machine. 

After the cycle is complete, allow the dough to continue to rise until doubled in bulk. Remove the dough, shape into a loaf, place it in a 9" x 5" buttered loaf pan. Let rise until doubled. Bake in a preheated 350 degree F oven for 35 - 40 minutes. Cool and enjoy!!


Four Fabric Easter Bunnys all done.

Being Grandma is absolutly the best job I have ever had. You know, I always knew it would be. Well anyway the 4 bunnies are all done. Pink for my girls and blue for my boys. What fun for me.
I remember when I thought other things were so important. Well the are not. Just family and friends, God and country. That is about it.


First Two Easter Bunny Baskets

First two Easter Bunny's done and two to go!!
This afternoon I managed to finish the first of 4 Easter Baskets I am making for the Grandchildren. I have them all cut out and the embroidery finished.  Note, I edited this posting Tuesday morning and added this picture when the second bunny basket hatched out!!

Embroidery Finished Faces.
Two are in pink and two are in blue. I expect tomorrow it will go by quickly and I will finish. I really do think they have turned out nicely. They are made of white felt my wonderful neighbor and friend Doris gave me. The contrasting fabric is pink and white checked flannel and blue plaid shirting.

Big Floppy Ears Tie to Form Handle.
I told Chris it would at least be something they would have fun dragging around! I adore the big floppy ears that tie to form the handle.

White Felt and Pink and Blue Contrasting Fabrics.
I found the pattern on Martha Stewart's web site and I just put in fabric Easter Basket and it pulled this up as well as some other things along the same line.

It really amazes me what I can get free of charge just by clicking onto the computer.

Tapioca Pudding

Fluffy Tapioca Pudding
I remember my Mother making this when I was a little girl as well as I made it for my children. I had to increase the recipe 3 or 4 fold because the boys loved it and gobbled it down like hungry orphans.

It seemed a good thing to fix with homemade cookies on the side for Sunday diner.

Honey Fleur De Lys
Here is what you will need for tapioca pudding:

18 T. sugar divided in half
3 eggs separated
9 T. instant tapioca
6 C. milk
pinch of salt
1 T. vanilla

Beat the egg whites and salt until they are foamy then start slowly adding half of the sugar as you continue beating until they form peaks. Then set them aside.

Using a heavy bottomed medium pan mix together the second half of the sugar, the egg yolks, and the milk. Stir well enough to break up the yolks and mix together. Let this sit undisturbed for 5 minutes. Heat the egg, sugar, and milk mixture over medium high heat to a full rolling boil you cannot stir down as you continually stir. When it has reached this point remove from the heat and combine the egg whites and the custard and fold them together until they are well mixed. Add the vanilla and fold it in too. 

This can be served warm or chilled. To store it must be kept refrigerated.

The cookies are Honey Fleur De Lys also called Cinnamon Honey Cookies and the recipe was given on 1/11/11.

Sausage Gravy

Fresh Pork Sausage Gravy
Last week "DR. OZ" featured a PHD. who accidentally found the cause of Alzheimer's. She was looking for something else completely and found it by mishap. Long story short, it is nitrates in processed foods. When I spoke of this with Mother she immediately replied that her Dad ate smoked meats all of his life and never had a problem. I reminded her that Grandpa Neukam had his own smoke house and they "cured" their own bacon, and hams there with smoke, not chemicals. Enough said.

So.......I called our butcher, Mr. Randy Pearson who with his beautiful wife and children own and operate Rivertown Butcher Shop and asked if there were any hams or deli meats not containing nitrates that he knew of. After doing a double check the answer was no.

Saturday Brian and I went to their meat market as I have always bought my meat from them. (I have done so since the first day they opened and always had wonderful service and the freshest and best meat you could hope to have.)

Brian made it a point to buy his fresh made pork breakfast sausage because he wanted me to make sausage gravy for him Sunday morning. I wanted it because I knew unlike bacon, ham, or processed rolls of sausage there would be no nitrates in this sausage.

Actually I would not have ever put how to make this as it not something I even measure the ingredients for as I just "make" it and have for a lifetime. Brian insisted I put it on as it might be his favorite food and he thought there might be some folks who would enjoy trying it.

I think it might be the best breakfast alternative for all of those country boys out there not wanting to partake of so many nitrates!

Here is my way of making it:

1 pound fresh bulk pork sausage
1 C. all purpose flour
salt and pepper to taste
5 C. milk

Brown the sausage over medium high heat in a heavy bottomed frying pan stirring as you go to break up the meat.  When this is done and the meat is well browned sprinkle the flour across the entire top of the skillet and stir to incorporate the meat juices, meat, and flour.  Keep cooking and stirring as you want the flour to cook a bit for better flavor.  The pan may be a bit dry.  That is fine.  It may be like a thick paste.  It all depends on how much fat was in the meat.  It is OK either way.  Just keep stirring.

Add about 1/2 t. salt and 1/2 t. black pepper and milk and stir with abandon.  Use a large whisk if you have one.  It will help keep you from having a lumpy finished product.  You cannot walk away from making gravy.  You have to do it rather quickly and you need to keep stirring for a great gravy!  Taste it and add more salt and pepper if needed.

Serve hot ladled over bread, toast, hot biscuits, or even over your eggs.  For some strange reason all of the men in our family love this.  It is easy to make after you do it a few times.  If there is gravy left over it can be stored in the refrigerator in a sealed container and reheated in the microwave the next morning and it will be just great.


Palm Sunday at our house.

White Dogwood
Wonderful sunshine!  Oh how happy I am to see the sun once again.  These long tedious stretches of gloomy rainy day after so long a gloomy winter are getting on my last nerve.

Our power was off early, before Brian was up and the coffee was made so I lit the gas stove with matches and brought my whistling kettle to a boil and made coffee in the two French Presses I have for just these occasions.   They make wonderful coffee.  Really the best coffee I make is made in these.  They are not expensive and if you have an opportunity to buy one go for it, makes good tea too.

White Azalea
We had spoken about going to Church this morning but Brian took off to the shooting range so I just watched TV services and decided to go outside and relish the loveliness of the day and the beautiful blooming trees and flowers in our yard.  This is a day the Lord made.

Burke Woody Viburnum
I started out front and reveled in the beauty of the blooming white dogwood trees all over our yard and neighborhood.

Woodland Hyacinth
It amazes me to think of all these things we have planted over the years.  The first Viburnum we bought the first year our neighbors went into the nursery business and the second was a Mother's Day gift from my sons.

Virginia Bluebells
When I look around it gives me a lot of wonderful memories.  The Bluebells and the woodland Phlox were given to me by Diane my best friend years ago from starts one fall when we rooted the Ivy that is here.

Pink Azaleas
I love all of the Azaleas too.  We have them in pink, white, and red.

Red Dogwood
There is also a red Dogwood in bloom, right now it is just starting.

Old Fashioned Lilac
Red Azalea
Brian planted a lilac that is just starting to bloom.  It just smells like heaven out here right now between all of the lovely bloosoms.  I love springtime.


Potato Soup for a cold rainy night at home.

We had planned to go out Friday night but is was pouring down rain, cold, and late by the time Brian had gotten home and gotten cleaned up. As he headed down the stairs to get into the whirlpool tub.

I asked if I should make something up instead of going out on such a "crappy" night?
He thought it a good idea too so I headed to the refrigerator. I had not thawed anything out and my smallest pkg. of hamburger was 3 way did I want to go there. There was the fresh chicken broth from a couple of days ago. That is a great basis for a comforting mug of hot steaming soup on a dreary cold and wet night.
1 lg. onion diced
1-2 carrots diced
2-3 stalks of celery sliced
1 1/2 C. fresh chicken stock
3 C. chicken stock, canned or instant
3-4 lg. potatoes peeled and diced
1 1/2 C. milk
black pepper
Combine the vegetables and stock in a heavy bottomed medium saucepan and bring to a boil. Reduce to a simmer and cover. Cook for 20-30 minutes until the vegetables are tender stirring occasionally.

Correct the seasonings adding salt and black pepper as desired. Stir in the milk and bring just to the boiling point and serve steaming hot with saltine crackers in large mugs or bowls.
We snuggled down into our chairs for a cozy evening watching TV and talking about our days. It was very nice.

Bunny Baskets for Easter

This will be the first year that I haven't made up at least 11 big Easter Baskets chocked full of candy and and eggs. It seems like just too much candy and too many eggs and too much expense for what it is.
Instead I am thinking I will again visit Lib's candy store and get each son, daught-in-law, my hubby and each grandchild one special treat and buy a little outfit for each of the little boys and a special little something for our granddaugters. Then I saw these darling little baskets handmade to look like bunny heads with big floppy ears that tie to make the handle. So there I go again.
My lovely neighbor Doris just gave me a sack of felt and there was enough for the basic white part for the bunny basket. I found in my "stash" of leftover fabrics enough pink houndstooth flannel to line the baskets and ears for the girls' baskets and enough baby blue and white men's shirting to line the ears and baskets for the little boy baskets and I have them cut out and started.
I got into my embroidery case and found a lovely pink floss for the mouth that comes off of a pink nose. I purchased blue and pink felt and fabric glue for the eyes and mouth.
Can you get pinking sheers sharpened? I had a time trimming the basket tops as I wanted to. Mine are old and probably dull.
I am not done, maybe half finnished. I found the pattern on Martha Stewart's website after typing in "fabric Easter Basket." I will show them again when I have them finnished.

Juice for my soul.

Since I am having a time of it this week I got out the Breville Juice Extractor and got myself juicing again. Today is the third straight day and I think the fog might be lifting. I intend to keep it up a while and see if it doesn't help at any rate.
It also seems to me that it is probably the only way we could possibly get 5-7 servings of fresh fruit and vegetables in each day. Otherwise we probably only get in 3. I started out this week with my old standby, probably because I almost always have all of the ingredients.
Parsley, about 1/4 th of a bunch (I ran out of this the second day)
6 carrots
4 stalks celery
4 apples
1/2 beet
Wash it and chunk it to fit the feed tube and let go with it. This yields enough for 2 servings. Drink and refresh yourself. Some people prefer to mix this 50/50 with carbonated water but we just drink it as is.
I would love to hear of some other combinations people use and would love to try something new if anyone has any suggertions.

Chicken Enchiladas

I have thought it a weird week in terms of what I could get done and in terms of my moods. For instance I can't really say what is up but things have not "flowed" in their normal fashion. I never had a clear thought of what to cook so I just thawed out a chicken and figured something would come to me, as it did.
I took to vacuming like a mad woman one day and not only vacumed the entire second story of the house but vacumed the entire ceiling and a lot of the walls. Sounds a bit like spring fever now that I sit here and think about it. That was as far as I got though.
There are 3 hummingbird feeders all washed and waiting to be filled and hung and the food mixture is on the kitchen cabinet and still waits for me to, DO SOMETHING WITH IT!!
All of those dozens of house plants I wanted to move outside are still sitting inside.....I could go on but won't.
Back to the chicken. I stuck him in a dutch oven, seasoned him up good, and added 1 C. of water. I covered the pan and baked him at 325 degrees F. for about an hour and a quarter until his legs moved easily and the juices ran clear. After he cooled a bit I placed hi in a plastic bag and deposited him into my refrigerator and forgot him until the next day as my lovong husband called and said he was picking up a pizza on the way home and I didn't need to cook. Sweet man of mine.
The next day I boned the chicken and strained off about 1 1/2 C. of lovely broth which I refrigerated for another day.
I set about to make the enchiladas:
1 boned chicken
1 pkg. corn tortillas (16 or 18)
1 chopped onion
1 clove garlic mashed
2 T. olive oil
32 oz. canned tomatoes
15 oz. tomato sauce
2, 4 oz. cans green chopped chilies
1 T. sugar
1 t. cumin
1/2 t. oregano
1/2 t. basil
1/2 t. cilantro
1/4 t. salt
8 oz. shredded cheese
Saute the onion and garlic in the oil then set aside. Place the tomators in a blender or processor and puree. Add the onion mixture, sauce, chilies, sugar, and seasonings and process until blended and smooth. Transfer to a medium sized heavy bottomed sauce pan and bring to a boil, reduce heat to a simmer. Simmer for 1 hour stirring occasionally.
Spoon a tablespoon and a half of both chicken and cheese into each tortilla and roll it placing the seam side down in a buttered 9" x 13" x 2" baking dish. Pour the sauce over the enchiladas and sprinkle with additional cheese. Bake uncovered at 350 degrees F for 35-40 minutes.

Remove and serve with sour cream if desired as well as a green salad. Yield 6-8 servings.


Margarita Ice Cream

Today I am a little bit excited to have found this specific little dessert!! Our friends Mindy and Mike love Margarita's and we often go to dinner with them to a local haunt here in our little town to enjoy them.   So I am looking forward to their next visit to serve them this "find".   Bet they love it. 

So while tuned in to one of my two favorite cooking shows, The Barefoot Contessa, Ina Garten, she whipped up this dish.  I had everything except the cream and so I put it on last weeks grocery list and made it up yesterday.

It was easy, it tastes great, has a lovely consistency, and I would give it a for sure "10" on my spring dessert list.  I expect I will keep this made up and in my freezer most of the coming months as I can see it coming in very handy.

So here is my version:

1/2 C. fresh squeezed lime juice
2 T. gold tequila
3 T. Triple Sec
1 1/4 C. powdered sugar
2 C. cold heavy whipping cream

Pour the lime juice, tequila, triple sec, and powdered sugar into a bowl and stir until the sugar is dissolved.

Add the cream and whip carefully watching until you achieve and soft mounding, smooth, but NOT stiff mixture.

Spoon into an airtight container to freeze overnight.  This ice cream does not need ripening (softening before serving), as it will not freeze to hard and melts speedily and voluptuously.  Garnish with a thin slice of lime or candied lime peel.

It is really good.


Berry Berry Granola Bars

Yard work is calling me and my jungle in the family room wants to be moved outdoors. Brian thinks I am early but I can't stand it anymore!!!! They are going outside today. I hope. They just take over.

Well anyway enough about that.

Mother is home from the hospital as of last night and I spoke with Chris our oldest son yesterday afternoon and he still has the bug his young sons have passed him. My sisters, Linda and Sherree said there was nothing in Mom's refrigerator and Chris was going to the market as his cabinets were bare.
Thought I would make some very tasty and nutritious granola bars to send them both. I adapted a granola bar from Ina Garten the Barefoot Contessa I have made in the past. Here is my version.

2 C. old-fashioned oatmeal
1 C. sliced almonds
1 C. shredded coconut
1/2 C. oat germ
3 T. butter
2/3 C. local honey
1/4 C. light brown sugar packed
1 1/2 t. Tahitian vanilla
1/4 t. kosher salt
1/2 C. dried blueberries
1/2 C. dried strawberries
1/4 C. dried cranberries
1/4 C. diced dried figs

Prepare a baking pan, ideal would be a 8" x 12", by buttering it then lining it with parchment paper and set it aside.

Preheat the oven to 350 degrees F.

Toss the oatmeal, almonds, coconut, and oat bran onto a sheet pan and stir them up a bit spreading it out evenly. Bake for 10-12 minutes stirring occasionally. When lightly browned transfer the mixture to a large mixing bowl.

Reduce the oven temperature to 300 degrees F.

Place the honey, butter, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the fruit and stir together well.

Pour the mixture into the parchment lined pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25-35 minutes, until a golden brown. Cool for at least 2-3 hours before cutting into bars. Serve at room temperature.

I wrap all of the bars in waxed paper so they each have their own wrapper. Then I place them in an air tight container.


Deconstructed Strawberry Pie

I love to have things at hand for quick or unexpected or just laziness!! Sunday diner took a bit of work as there was a lot of prep in the diner so I was ready for an over the top but easy desert.

This deconstructed pie was just the trick although I want to credit my Mother, Joan for planting the seeds for it. Mother is in the hospital in Noblesville Indiana this weekend for tests and we are all hoping her issues are resolved and we are Blessed to have her around for many years to come.

Anyway she used to sugar fresh berries and then dock and bake a pie shell. Then at dinner she cut the pie shell in regular pie wedges and carefully placed them on a desert plate as she spooned the sweetened berries onto the crust and topped each with a swirl of fresh sweetened cream.

My inspiration has been to prepare the pastry rolling and docking it, but then cutting it into shapes with a biscuit cutter or cookie cutter. Bake in a hot oven on a cookie sheet until golden brown. Cool and store in the freezer until just such a occasion as they can be pulled out and laden with a wonderful filling like these beautiful berries.

Note: 10/29/10 Pastry for three crusts or 9/15/10 Lemon pie for 1 or 2 or more.
So here is my lovely strawberry pie in a snap!!

Kabobs of Chicken and Pork with Zucchini

Our Granddaughter Emily asked for fried rice for Sunday diner and I thought that was easy enough and fixed pork fried green beans and pork and chicken kabobs to round out the meal.

Katie was with me all day on Friday as there had been trauma that morning before she was to have gone to school and she was extremely upset, as anyone would have been. Her other Grandmothers dog, they were dog sitting, died unexpectedly right before her young eyes. 

Any way we went to Sam's Club and got fresh green beans, fresh sugar snap peas and lots of other good produce. I blanched half of the peas and green beans as well as some carrots and planned to use them Sunday.


Marinade for Chicken and Pork:

2 lemons juiced and peel grated
8 cloves of garlic chopped
2" fresh ginger grated
4 red chilies seeded and diced
3 T. honey
1/2 C. Vermouth or dry white wine
salt and pepper

Combine all of the ingredients and place 1/2 of the marinade in each of 2 zip lock bags with 1 1/2 pound of trimmed pork tenderloin and 1 1/2 pound of trimmed chicken breast cut into 1" chunks for kabobs. Refrigerate. Place a dozen or so bamboo skewers in a long dish with water to soak.
Marinade 4-6 hours.


Using a mandolin or very sharp peeler make long very thin slices top to bottom of an average size zucchini. Thread a piece of meat onto the end of the first kabob then the end of a slice of zucchini add another piece of meat pushing the first piece down only enough for the next part of the zucchini to be threaded onto the skewer. The intent is to continue to tread on the alternating pieces of meat while threading the zucchini between them. This helps greatly in keeping the meat from becoming overly dry but does not lengthen the cooking time.

Fried Rice with Pork

1 garlic clove
2 T. grape seed oil or other high smoke point oil
1/4 pound sliced pork tenderloin
3 T. soy sauce
2 eggs
1 T. tomato paste
1 T. sugar
6 green onions sliced with tops
1 1/2 pounds cold cooked rice (about 1 C. raw)
8 oz. blanched peas
8 oz. blanched carrots

Crush the garlic in a pestle and mortar. Heat oil in wok and stir fry garlic for 1 minute until golden brown.

Add the sliced pork tenderloin with 1 t. of the soy sauce and stir fry for 5 minutes over medium heat.
Break the eggs into the wok and cook for 2 minutes. Stir continuously. Add the tomato paste, sugar, remaining soy sauce, and sliced onion. Stir-fry briskly for 1 minute.

Add the rice, peas, and carrot and keep stir-frying for 5 minutes. Transfer to a shallow serving dish. Garnish with thin sliced green onion and serve.

Pork fried green beans:

2 T. thinly sliced pork sliced again into small strips
1 pound thin young fresh green beans with stem removed and blanched and chilled
2 T. oil
3 T. soy sauce
black pepper

Heat oil in wok or flat bottomed pan until smoking hot and add pork stir-fry until browned and add beans. Stir-fry -3-4 minutes until tender crisp. Stir in soy sauce and pepper and serve warm in shallow dish.