I telephoned Grandma Powell and got the names of her Mother and her Grandmother who pieced this and I am going to embroidery their names into this with a note that it was done in the early 1900's and that I finished it this year. Then whoever of the children or grandchildren end up with these they will know from whence thy came.
|Thick, cheesy soup, studded with bacon and potatoes.|
Ingredients for Bacon, Potato, & Cheese Soup:
3 potatoes diced
6 C. chicken stock
2 cans of evaporated milk (or 3 C. milk or half and half)
1 1/2 C. diced carrots
2 C. celery diced using tops and leaves
1/2 pound bacon diced
1/2 C. onions diced
1/2 C. flour
1 pound (16 Oz.) Kraft Sharpie Cheese ( Found in the grocery case with the American Cheese Slices in 8 Oz. pkg. of sliced cheese.)
6 chicken bouillon cubes
1 t. salt
1/2 t. black pepper
1/8-1/4 t. Cayenne pepper
Fry bacon and remove from the pan saving the fat. Combine the stock, bouillon cubes, seasonings, and vegetables in a soup kettle and cook until fork tender then reduce the heat to a simmer. When the vegetables are done heat the bacon drippings and add the flour, stirring to cook the flour over medium heat. Then pour all at once the drippings and flour into the vegetables and broth stirring constantly as it thickens. Add the milk. Keep stirring.
Chunk the cheese into pieces the size of dice and drop into the simmering soup and add the bacon. Stir altogether until melted. Taste and correct seasonings. If the soup thickens more than you like just thin with a little additional stock or milk. Ladle into mugs or bowls and serve with saltines. Yield 2 1/2 quarts soup.
|Steak, mushrooms, & onions married up in a sour cream sauce over hot noodles is a classic hit.|
1 1/2 pounds of trimmed and thinly sliced sirloin steak
1/2 pound fresh mushrooms trimmed and sliced
1 onion diced
1 clove garlic minced
2 T. butter
1 1/4 C. beef broth + 2 bouillon cubes (you fortify the stock, if using 1 1/4 C. water use 3 cubes)
3 T. ketchup
1 t. salt
3 T. flour
1 C. sour cream
2 T. chopped fresh parsley
Hot cooked noodles
Cook the noodles and keep warm on a hot platter.
|These are three layers. As I straighten them I am pinning them together.|
I have a special place in my heart for comforters made this way because as a little girl when we stayed on the Neukam farm off Limpkin Road between Logootee and Haysville, I slept in a huge Oak Sleigh bed with a tied comforter of many dark velvets. I thought it the most special and wonderful bed in the world. And, my Grandma Neukam could sew, and she made many little dresses for me as a little girl out of feed sacks. The feed companies packed the feeds for the livestock in lovely cotton prints and Grandma whipped many a little dress for me. I remember most of them very well and my favorites were what I called "Sailor Dresses" because they had a big square collar like sailor whites have. She often either lined them with a contrasting color or made the collar with a contrasting color.
|Smooth, Creamy, and Melt in your mouth Maple Walnut Fudge now and for the Holiday's.|
First be aware of the size and intensity of the burners on your range. I cannot make candy on the big burner on my stove. It is a 13,000 BTU gas burner and it is plain too hot for candy making, even when I have used it turned down. I use a mid-range burner on medium heat. Use a pan with a heavy bottom not a thin bottom. Use a good candy thermometer. Measure and follow directions exactly.
I prefer pure cane sugar when candy making rather than beet sugar.
Ingredients for Maple Walnut Fudge:
3 C. granulated sugar
1 C. powdered maple sugar (available to order from King Arthur Flour Co.)
pinch of salt
1/2 C. butter
3/4 C. genuine pure maple syrup
1 C. half and half
1 1/2 C. miniature marshmallows
1 t. pure vanilla
1/8 t. maple flavor (optional)
1 1/2 C. chopped walnuts (or nut of your preference)
|I prepared two but only needed one.|
Line the pan with parchment paper and take the paper up the sides of the pan and fold it over the edges.
This year I am tentatively planning for Christmas Dinner:
Prime Rib Roast
Baked Potatoes, both White and Sweet
Tossed Green Salad
|Gingerbread Kids Posted 12/5/10|
|Gingersnaps Posted 12/16/11|
Breakfast Treats for any early guests:
Doughnut Muffins and Christmas Coffee Cake
Juice and Coffee
|Doughnut Muffins posted 7/6/11|
|Spiced Pecans posted12/7/10|
|Buckeyes Posted 11/19/10|
|Crab Ball posted 11/24/10|
|Pineapple and Walnut Cheese Ball posted 11/12/11|
|Blue Cheese and Pecan Ball posted 11/20/10|
|The beer stays here until time to bottle.|
He suggested we siphon the brew into the bottling bucket so Brian installed the spigot and we washed and sterilized all of the pieces and utensils that would touch our brew. The idea was to siphon off the clear liquid then to let it sit undisturbed a bit longer to let it develop and to let it continue to clear.
We accomplished all of this in no time and felt reassured we are on the correct path in our brewing endeavor!
I must admit I was worried that we had not let the liquid cool enough before throwing the yeast. I was sure it was under 115 degrees F (the temp. for mixing yeast and liquid for bread baking) but after the fact I remembered the directions said to cool it to 65-70 degrees. What the heck is that all about?? Well anyway I had not checked the temperature because I knew we had added 14 quarts of cool water to only 6 quarts of boiling water and I knew from the feel through the side of the bucket it was not too hot had I been making bread! So I was very relieved it appears to be a good brew!
Brian brought in an adjustable low stool on casters from the garage and we positioned the bottling bucket on it and the brewing bucket on a table and it siphoned it off easily. Then we were able to just roll the pail after placing the lid on, to an out of the way corner to rest a few more days until we bottle. Until then it will just sit undisturbed.
NOTE: See Homebrewing Beer Episode ONE on 11/15/12 for the beginning of this process.
|Sliced turkey breast.|
I also do this with rump roast, pork roast, baked chicken, or anything you prepare by roasting or baking.
While visiting north of Indianapolis, in Fishers, Indiana I tasted and delighted in these light as a cloud, easy as pie, and very lemony sweet-tart rolls made with store bought or your own yeast roll dough. If you are a lemon lover you may like these also. I thought them especially good with a cup of hot tea. I have adapted the recipe a bit but it was origionally found on a blog, creationsbykara.com by family.
Ingredients for Lemon Cloud Rolls:
12 Rhodes dinner rolls, thawed but still cold* or use your own yeast roll dough
* found in the freezer section at the grocery
zest of 1 lemon or grate a frozen lemon yielding about 1 tablespoon
1/4 - 1/2 C. sugar (use more if you prefer very sweet)
1 1/2 - 3 T. melted butter
1/4 - 1/2 C. powered sugar (used more if you like sweeter
1/2 - 1 T. lemon juice
Preheat the oven to 350 degrees F. Sprinkle with the remaining lemon sugar over the tops of the rolls and bake at 350 degrees for 20-25 minutes. Remove the pan from the oven. Combine the glaze ingredients and drizzle over the rolls before serving.
Yield 12 lemon rolls.
|Delicious and Refreshing Holiday Punch.|
Saturday we visited my sister Sheree and her family and got to see the progress Jacob is making after the terrible car accident in the spring. Monday was spent with Mother and we went to a quilting specialty shop in Noblesville. Tuesday I visited with my sister Linda and her family. Each afternoon was spent with Jack and Sam and at bedtime the boys enjoyed their "sleepovers" with Grandma.
One of my discoveries was a wonderful Holiday Cocktail Punch. Chris told me about it so I put it together for Thanksgiving day and I really like it!!
Ingredients for Holiday Punch:
4 C. apple cider
2 C. cranberry juice
2 C. dark rum
Mix altogether in a 2 quart pitcher and fill with ice. Enjoy!
|Emily's Thanksgiving Pumpkin Cake.|
|BIG, Sweet, Chewy Snicker Doodles.|
Ingredients for Best Ever Snicker Doodles"
1 C. softened butter
1 C. sugar
2/3 C. dark brown sugar
1 t. vanilla
3 C. flour
1/2 t. salt
1 t. soda
1/2 t. cream of tarter
1/2 C. sugar
4 t. cinnamon
Cream the butter and sugars in a large bowl with an electric mixer. Beat in the eggs and vanilla until smooth and fluffy.
Measure the flour, salt, soda, and cream of tarter onto a sheet of waxed paper and stir with a fork. Add the flour mixture to the butter mixture and mix well.
Cover the bowl and refrigerate for about an hour. Preheat the oven to 300 degrees F and prepare the cookie sheets with parchment or silpat mats.
Combine the sugar and cinnamon in a small bowl and set aside.
Bake 14 minutes and then let them sit in the pan 3-4 minutes after removing them from the oven. They continue to develop after leaving the oven.
When the cookies are cooled they should be soft and chewy in the middle. They are a little moister than the traditional and a just a scootch sweeter. I like they are chewy and less cake like.
Yield 26 large cookies. Bet all of my Grandchildren will like these!
PS : This is my 600th post on this blog. I can't believe it.
|This is the label from our can of extract.|
|The Home Brewing Kit.|
We went to the Farm Bureau and purchased everything we should need last Saturday. A knowledgeable fellow, Al, helped us and is also a home brewer so we felt good about his advice. We didn't want to start this too soon and run it into having to process some part of it on Thanksgiving day! We should be OK until at least Wednesday of next week.
|The kit contained everything except the extract, sugar, caps, and bottles.|
ZERO HOUR. First thing, we set about to dip 3 quarts of our prepared water into a stock pot and turn on the heat as it must be brought to a boil. Next we drew a dishpan of hot water and after removing the label from the can of extract submerged the can in the water to warm it to make it more free flowing. The next step was to mix 1 T. of the beer equipment disinfectant with 1 gal. of very warm water and disinfect everything that will touch the beer. (You needn't worry about the water or pans because of the boiling and keeping them covered with their lids.)
We are making a 5 gallon batch rather than the 6 as specified by the kit as Al recommended cutting back the water only for a deeper flavor. Hay Brian wants big flavor don't you know!
|Dissolving the extract in the boiling water.|
As soon as we complete this task we fill the brewing pail to the 5 gallon line with the room temperature and previously boiled water stirring away as we go. They have a special lingo that goes along with this and if I recall correctly we now have "wort". I think that is what they term the mixture before you "throw the yeast".
|"Throwing the Yeast."|
|Tucked away in a dark place.|
|Homemade noodles ready to freeze until Thanksgiving Day.|
Thanksgiving Menu (tentative) Recipe Given on:
Baked Ham Apple Butter Ham 9/24/11
Sweet Potatoes Sweet Potatoes 11/26/11 or 11/11/10
Green Bean Casserole Fresh Green Bean Casserole 2/29/12
Chicken and Noodles Make Egg Noodles 11/19/11
Vegetables and Dip
Potato Rolls Potato Rolls 11/18/11
Cranberries Cranberry Sauce 11/21/11
Pumpkin Pie Pumpkin Pie 10/5/10
Pecan Pie Pecan Pie 9/4/11
Sweetened Whipped Cream
Iced Tea and Lemonade
Munchie treats: Chex Mix, Toasted Pecans, & Maple Fudge
Spiced Pecans 12/7/10, I am making the fudge for the first time this year and plan to post the recipe as soon as I do this one!
So I made this huge list on my I-phone and I am clicking things off as I get them done. Today I have been carrying the parts to the two antique quilting frames down the stairs to the family room where I will ultimately use them. Also I have two batches of noodles done and in the freezer and two more on the Hoosier Cabinet drying.
|Tender and delicious homemade potato rolls partially baked and ready to freeze.|
|Flaky pie crust disks ready for the freezer will become pies next week.|
Next I have to scrub my 4 gallon stock pot and boil 4 gallons of water for Brian and I to start a batch of BEER. Yes, he wants to start brewing our own beer. So, this week we will start and I will keep you posted on how this turns out. I for one am clueless and not a big beer drinker.
Tomorrow the cleaning people are scheduled in the morning to clean the upstairs carpeting and I will clean the downstairs bathroom and family room while they are here. Then I would have to check the list to see what is left!!