Myrtle and Zim, East Coast Furlough, early 1940's

Earlier today, I told my daughter that one of the reasons for creating this blog was so that my memories and recipes would be archived for her. What a treasure this will hopefully be to her someday. As I share memories of my Grandma and Grandpa and growing up in their home, I often wish that I would have asked more questions, listened a little closer to their stories, taken more photos, spent more time with them. I wouldn't call this having regrets. It's more of a realization that they were truly precious people and I don't want them to be forgotten. I don't have a written journal from either of them. I've been wondering what it would have been like for my Grandma Myrtle to have a blog of her own back when she was first married and through the years that she raised her children and then me. What sort of things would she have talked about? Would she have shared her recipes and encouraged her fans to try them too? She was 52 when I came along. Old enough to have many life experiences but young enough to still be feisty and fun. She always had an adventure planned. There was never an idle day at our house. I sometimes wonder how she kept up with a hyperactive toddler while in her fifties. What an amazing woman. I do remember her saying, on more than one occasion that she was quite happy to send me off to kindergarten back in 1975. She was more than happy to have a few hours to herself while I was at school. Even back in the seventies, life was very different than it is now. There was no Facebook. And no internet. So, what did she do with her time? Well, the house was always spotless. Not a speck of dust anywhere. And I only recall a handful of times that I actually saw her cleaning. The Cleaning Fairies must have come in while we were all sleeping. There is no way that she cleaned the whole house herself, took care of half of the yard work, did all of the meal planning and grocery shopping, cooking and laundry by herself. She must've had super powers that I didn't know about. I never saw her scream, or have a tantrum. I definitely remember seeing her upset but she sure didn't behave in a way that would have been considered unladylike.  I don't remember a single time seeing my Grandparents have a marital "fight." I know they had discussions but it never escalated to the point of being rude or hurtful.

 There is something special about the women of this generation. Since I grew up in their house and they were very much parental figures to me, I knew all of their friends. And kept in touch with many of them as I grew into an adult. Men and women that were were children during the 1920's and teenagers during the Great Depression, then young adults as World War II took place had a certain strength and graciousness. The word "classy" comes to mind. Certain topics were never discussed among friends. Bad behavior was just not acceptable. This transcended their entire lives. While appearances meant quite a bit, I think that that particular generation lived through so much, they were genuinely appreciative of the blessings in their lives. There was no time to complain, or whine about what they didn't have.

The photos were taken during the early forties. My Grandfather was in the Army and on furlough in North Carolina. She rode a "Troop Train" to see him before he was sent to Europe. What an experience that must have been! She said they took many photos during their time together because they didn't know if they would ever see one another again. I cannot even comprehend what that must have been like. So many young couples were experiencing that same thing during that time in history. My Grandpa carried a photo very similar to this picture of her in his wallet until the day he passed away. He was always proud of the way my Grandma took care of herself. He wasn't the type of man to tell her on a regular basis but it was obvious in how he treated her. There was a photo of my Grandpa, taken during this time period on my Grandma's nightstand for many years. That must have been a bittersweet time for them.


What I wouldn't give to go back in time and know them throughout their entire lives, not just from 1970 on. I would have so many more stories to share! Looking at these photographs I realize how beautiful my Grandma was. She was so dainty and feminine. 5'3" and maybe 115 pounds. Adorable, sweet and classy. No wonder my Grandpa fell in love with her. He was quite a catch himself. She told me once that she always loved his auburn hair and his strong working hands. My hope is that as I share my stories with you, you'll come to know them and appreciate them as much as I do. They truly are missed. Each and every day.

Caraway Breadsticks with Salad

After my success with Rye bread, I had enough confidence to try making breadsticks. Lucky for me, and for my husband, they were a success. This recipe is from the book Low-Fat Baking by Linda Fraser. I'm really loving this book. Every recipe I've tried has turned out perfect. I also love that my creation looks like the picture in the book. It helps so much to have a photograph to guide me as I cook. Especially with bread. Success is always fun and I think that cooking should be just as enjoyable as eating. I'm finding that the more I try new recipes, the more I want to savor the food and really enjoy the meal. I think it almost creates an attitude of gratitude. I've become much more present when I cook. I want to continue learning new skills and how to prepare certain dishes. It's becoming a real adventure. Generally, I'm alone in the kitchen aside from our Pit Bull, Nalah, who can usually be found lounging on one of the rugs on the floor. I often listen to music while I'm cooking, and the type of music depends on the mood I'm in. Many times, I'm feeling a bit nostalgic, due to using so many of my Grandma's utensils and gadgets so I will listen to Perry Como, Bing Crosby or Doris Day. Other times, I rock it out with ZZ Top, Ozzy, or Guns N Roses. While listening to Stevie Ray Vaughn, I can remember realizing that I was chopping onions to the beat of the music. Yep. That's me. Dances with Knives! Cooking should be fun. If the experience lacks excitement and is mundane, I really believe that it will come out in the food somehow. Finding myself in a cooking-rut is never a good thing. I either take a break for a week or so and research new recipes while we eat out or eat easy meals like tacos or pasta. If I know I'll be sharing our food with a friend or having company, that's enough to get me inspired again. I have an enormous collection of cookbooks. I used to feel a bit guilty about the size of the collection but not anymore. It's my prized possession. I'd honestly rather look through cookbooks than any magazine. I even take them in the car on long trips. You never know when you'll find the perfect recipe. I'm always on the lookout.
Here is the recipe for these yummy breadsticks. Hope you enjoy them!

Caraway Breadsticks

* Ideal to nibble with drinks, these can be made with all sorts of other seeds- try cumin seeds, poppy seeds or celery seeds. ~Linda Fraser

Makes about 20
2/3 cup warm water
1/2 tsp active dry yeast
pinch of sugar
2 cups all purpose flour
1/2 tsp salt
2 tsp caraway seeds

1. Grease two baking sheets. put the warm water in a jug. Sprinkle the yeast on top. Add the sugar, mix well and let sit for 10 minutes.
2. Sift the flour and salt into a mixing bowl, stir in the caraway seeds and make a well in the center. Add the yeast mixture and gradually incorporate the flour to make a soft dough, adding a little water if necessary.
3. Preheat the oven to 425 degrees. Transfer the dough to a lightly floured surface and knead for 5 minutes, until smooth. Divide the mixture into 20 pieces and roll each piece into a 12 inch stick.
4. Arrange the sticks on the baking sheets, leaving room between them to allow for rising.
5. Bake the breadsticks for about 10-12 minutes, until golden brown. Cool on the baking sheets.
Calories: 45

I did turn the breadsticks halfway through cooking. My oven tends to cook a bit on the hot side so I didn't want to take the chance of any of them getting to browned. They are so tasty right from the oven!

Crab-Stuffed Mushrooms

I'm always searching my cookbook collection for new recipes. I've had this particular book for at least 10 years and for some reason, I never really paid much attention to it. Until now. It's almost a completely new book to me. Don't you love it when that happens? When you discover something great for the second time?
The title of the book is "Secrets of Fat-Free Cooking" by Sandra Woodruff, RD. Early in our marriage, I doubt I would have even considered making this recipe. But over 20 years later, tastes change, people change and I was pleasantly surprised that my husband enjoyed this recipe so much. I love the fact that it's healthy. I made it as a main dish and served it with an Organic Bean Soup that I purchased as a dried mix from my local co-op. The two seemed to go together well. I prepared the soup before I left for work and let it sit in the fridge all day. When we arrived home, I heated up the soup and  prepped the mushrooms. And while they were in the oven, we enjoyed our soup. Timing is everything, as my Grandma continually instructed me. I will never forget the lesson of food timing that she gave me when I was seven. She had me time our entire Thanksgiving meal. It was my job to tell her when to put the turkey in the oven, when to start cooking the mashed potatoes, what time to make the side dishes. It all had to be ready at the same time with nothing burnt or undercooked. It's amazing that I was able to handle that but barely passed algebra in high school.
I did make a small but very good change to this recipe. My husband's said a few times that he doesn't really care for the taste of bell peppers. So, I substituted an Anaheim Chili Pepper. They are fairly mild but with a much more interesting flavor. And while they maintained their crunchiness in this recipe, the flavor seemed to add a lot to the overall taste. I also used parchment paper on my baking sheet rather that cooking spray. It's basically just personal preference. I've always liked the fact that clean up is much easier when using parchment paper. Plus, I'm using even less oil and butter.

Crab-Stuffed Mushrooms

40 medium mushrooms (I used baby portabello's and I ended up with 22 mushrooms)
2 cups soft bread crumbs (I used whole wheat bread)
8 ounces (1 1/2 cups) finely flaked cooked crab meat or imitation crab
1/3 cup nonfat Parmesan cheese
1/3 cup finely chopped bell pepper (or Anaheim Chili Pepper)
1/4 cup finely chopped scallions
1/2 tsp dried thyme
1/2 tsp ground black pepper
2 egg whites, lightly beaten
1/4 cup nonfat mayonnaise

1. Remove and discard the mushroom stems. Wash the mushroom caps and pat dry. Set aside.
2. Combine the bread crumbs, crab meat, cheese, bell peppers, scallions, thyme and black pepper in a medium sized bowl, and stir to mix well. Add the egg whites and mayonnaise and stir gently to blend.
3. Coat a shallow baking pan with nonstick cooking spray (or parchment paper). Place a heaping teaspoonful of stuffing in each mushroom cap, and arrange the mushrooms in the prepared pan.
4. Bake at 400 degrees for 20 minutes, or until lightly browned on top. Transfer the mushrooms to a serving platter.
Makes 40 appetizers if you use medium mushrooms.
Calories: 19 per mushroom

Classie Parker: Canning Queen of the Desert

I love this woman!
Canning is a lost art in big cities, for the most part. But not here in the small community we live in. It's as popular as ever!

El Rancho Market, 1959

While I was looking through a file box of recipes that my Grandma saved, I found this advertisement folded up and placed in with the recipes. There is a food related article written on the other side that I'm sure was the reason she saved this paper. I was actually more intrigued by the ad. It's from her favorite market in Arcadia, El Rancho. I remember shopping there with her, before it was bought by a national grocery store chain. She had two favorite places to shop, the El Rancho and the Pantry. And many years later, Trader Joe's. Boy, they loved that place. They ended up doing 90% of their food shopping at Trader Joe's. She said many times that she wished her mother could have seen that store. She would have loved it. Especially all of the convenience food. Back when my Grandma was a little girl in the 20's, women prepared almost all of their family's food from scratch. There were very few convenience items like today. Wouldn't it be fun to walk through the store that this ad came from? See the items on the shelves, and check the prices. I can guarantee that there would not be an entire aisle devoted to soda and chips and cookies like today.  Check the date on this ad and you'll understand the incredibly low prices....1959!
I would love to go back in time and spend a week just watching my Grandma plan meals, grocery shop, organize and prepare food. What fun that would be. I learned this skill from her. And since she grew up during the depression, I also learned to be as thrifty as possible. When making up a menu for the week, she would take into consideration the items she already had on hand, plus any crop from the garden that was ready to harvest. If there were zucchini or tomatoes that were ready, she'd plan to add those to some of the meals. My Grandpa was incredibly good at growing peas. And we had an avocado tree as well as several fruit trees...fig, apricot, peach, persimmon and orange. As a child, I never had a problem eating fresh fruits and vegetables. They were always on our table in one way or another. And she came from the generation that was expected to eat what was prepared without putting up a fuss. This was passed down to me as well. We dined on oysters, frog legs (which she told me were chicken, until after I finished eating!), lima beans, acorn squash, and many other foods that kids nowadays would turn their noses up at. Now that I'm all grown up, I'm so thankful that they raised me to appreciate real, honest to goodness food. I'm willing to try new things because they always encouraged that in our house. I can remember both of them saying, "How do you know you don't like it until you try? It could be one of your favorite foods and you would never know!"  Maybe I should make this a new goal. At least once a month, I need to try a new food. I have a friend that regularly will post her new food finds on Facebook. Sometimes the results are favorable. Others, a dismal failure. But, you don't know until you try.

Savory Pork Stew with Spinach and Bacon Bread

 Savory Pork Stew with Spinach & Bacon Bread


Most of the time, at least lately, I cook dinner for my husband and myself,  rather than go out to eat. We are attempting to eat healthier and so far, we're doing a pretty good job. I'm amazed at how many full flavor meals are low in calories. I've been gathering up healthy recipes so that we don't get bored with the same several meals over and over again. Food should never be boring. And I've discovered, sort of by accident, that I really like making bread. I'm no expert but it's been a fun experience so far.

I really enjoy cooking, but especially on my days off when I'm not in a rush to get dinner on the table after a long day at work. Today was one of those days that I spent hours in the kitchen and the time seemed to fly right by. I decided on two new recipes. The Savory Pork Stew was delicious. I love the flavors of the red wine and balsamic vinegar together. Another recipe that we quickly decided to keep and make again.


I was drawn to the bread recipe because I love Canadian bacon and adding spinach is always a good way to include more veggies to our diet. This recipe made two 9 inch round loaves. And the author of the cookbook, Low-Fat Baking, suggested that you make the full recipe and freeze one loaf for a later time. That's exactly what we're doing. I'll let you know how it tastes once thawed.

The only changes I would make, are to cook the carrots in the stew just a tiny bit more. Of course, that's personal preference. And to try a different type of cheese on top of the bread. It only calls for 1/4 cup of reduced fat cheddar cheese. All I had on hand was fat free cheddar. It does not melt that well. Other than that, dinner at our house was a delicious success. Hope you'll try these recipes and enjoy them.

Savory Pork Stew

3 tbs flour
1/2 tsp salt
1/2 tsp pepper
1 pound lean pork tenderloin, trimmed, cut into 1" chunks
2 tbs olive oil
1 medium onion, chopped
1 tsp dried basil
1 tsp dried thyme
6 cloves garlic, minced
1 can (14.5 oz) fire-roasted diced tomatoes
1/3 cup red wine
1 pound red potatoes, cut into 1/2 " cubes
2 carrots, chopped
3 tbs tomato paste
2 tbs balsamic vinegar
1 cup water

1. Combine the flour, 1/4 tsp of the salt, and 1/4 tsp of the pepper in a medium bowl. Add the pork and toss well to coat. Heat 1 tbs of the oil in a Dutch oven over medium-high heat. Add half of the pork and cook, turning occasionally, until browned, about 4-5 minutes. Transfer to a plate and repeat with the remaining pork.

2. Heat the remaining 1 tbs of the oil. Add the onion, basil, and thyme. Cook, stirring occasionally, until the onion starts to brown, 4-5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and wine. Cook for 2 minutes. Add the potatoes, carrots, tomato paste, vinegar, water, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables and pork are tender. About 1 hour 15 minutes.

4 Servings
Calories: 370
From the book: 400 Calorie Fix, by Liz Vaccariello


Spinach and Bacon Bread

Scant 2 cups warm water
2 tsp active dry yeast
pinch of sugar
1 tbs olive oil
1 onion, chopped
4 ounces Canadian bacon slices, chopped
8 ounces chopped spinach, fresh
6 cups bread flour
1 1/2 tsp salt
1 1/2 tsp nutmeg
1/4 cup grated reduced fat cheddar cheese

1. Put the water in a bowl. Sprinkle the yeast on top and add the sugar. mix well and let sit for 10 minutes. Lightly grease two 9 inch cake pans.
2. Heat the oil in a frying pan and fry the onion and Canadian bacon for 10 minutes, until golden brown.
3. Sift the flour, salt and nutmeg into a mixing bowl and make a well in the center. Add the yeast mixture. Tip in the fired bacon and onion (with the oil), then add the spinach. Gradually incorporate the flour mixture and mix to a soft dough.
4. Transfer the dough to a floured surface and knead for 5 minutes, until smooth and elastic. Return to the clean bowl, cover with a damp dish towel and set aside in a warm place to rise for about 2 hours, until doubled in bulk.
5. Transfer the dough to a floured surface, knead briefly, then divide it in half. Shape each half into a ball, flatten slightly and place in a pan, pressing the dough so that it extends to the edges. Mark each loaf into eight wedges and sprinkle with the cheese. Cover loosely with a plastic bag and set aside in a warm place until well risen. Preheat the oven to 400 degrees.
6. Bake the loaves for 25-30 minutes, or until they sound hollow when they are tapped underneath. Transfer to a wire rack to cool.

Serves 8
Calories: 172
From the book: Low- Fat Baking, by Linda Fraser

Corned Beef and Cabbage with Creamy Horseradish Sauce

Corned Beef and Cabbage with Creamy Horseradish Sauce

St. Patrick's Day was a great day around these parts. I spent the day before, cooking and baking. Which was almost as much fun as gathering with friends to celebrate. Almost. I've prepared corned beef and cabbage a few times in the past and was fairly satisfied with the results. This time, I wanted to try an actual recipe, rather than just "throw it together." I searched several of my cookbooks and nothing really inspired me. I went online to foodnetwork.com and found a great recipe that was different than others I'd prepared in the past. I loved the idea of having a homemade horseradish cream sauce to serve with it and the length of time that the meat needed to cook would insure it being tender. Too many times, I've had corned beef that was tough or inedible due to being sliced with the grain. This brisket was so tender at the end of cooking that it literally shredded as I was serving it. I prepared the brisket and the horseradish cream the day before and took it, along with all of the desserts and bread to our friends house and finished the recipe there. I actually doubled this recipe and it still turned out amazing. Our friend Bob said that it was the best cabbage he's ever eaten. I know that cabbage is pretty delicate and it can easily be overcooked so receiving that compliment really made my day! He was full of compliments that day. Good feedback is so encouraging and for me, it's important. It inspires me to want to cook and experiment even more. 

St. Patrick's day has past but I hope you'll still enjoy this recipe. It is a keeper in my house for sure. Each March 17th, we can look forward to this special meal. It's a new tradition I believe. 

Corned Beef and Cabbage

One 3 pound corned beef brisket, uncooked, in brine

16 cups cold water

2 bay leaves

2 tsp black peppercorns

4 whole allspice berries

2 whole cloves

1/2 head green cabbage (about 2 pounds), cut into 8 thick wedges

8 small new potatoes (about 1 1/4 pounds), halved

Freshly ground black pepper to taste

1. Preheat oven to 300 degrees.

2. Place the corned beef in a colander in the sink and rinse well under cold running water.

3. Place the corned beef in a large Dutch oven with a tight fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

4. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

5. Using a slotted spoon, transfer cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with horseradish cream sauce. 

Horseradish Cream Sauce

3/4 cup mayonnaise (I used fat free)

3/4 cup sour cream

1/4 cup plus 2 tbs jarred grated horseradish, with liquid

1/2 tsp grated lemon zest

2 tsp kosher salt

Freshly ground black pepper

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 tsp salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving. 

*Note: In the photo you will notice two pieces of bread. One is the Rye bread that I made and the other is a traditional Irish Soda Bread that my friend Kate made. For being her first time at baking this bread, it was absolutely delicious! I could have eaten a plate of that bread and been a happy camper for the whole day! And I'm sure that you can easily add the seasoning packet that comes with the packaged corned beef rather than use the four seasonings listed. I transported the cooking liquid in a spill proof container and skimmed the accumulated fat off the top before heating it up to add the vegetables.  All in all, this was a fantastic meal and one that I'll be making again. Happy Cooking!

Guiness Chocolate Cake with Cream Cheese Frosting

 Guinness Chocolate Cake with Cream Cheese Frosting


As most of you know, I made three desserts for St. Patrick's Day. I hope you are ready for some amazing flavors, lots of chocolate, a hint of Guinness and a luscious frosting made from cream cheese, sugar and whole cream. Oh my goodness, was this ever good! My husband actually found this recipe in the March issue of People Magazine and suggested that I make it for our friends. (and probably for him as well!) It's a good thing I took it to someone else's home because we were less likely to eat more than one portion that way. The recipe was incredibly simple and my guess is, that even the most inexperienced cook could have success with it. I am often told what a great cook I am, and while I truly appreciate the compliment, my thought is that if you can read and follow directions, you can cook; at least basic things. I wouldn't say that if we were talking about French cooking or something complicated. But ordinary, everyday meals are fairly easy if you pay attention.

 This recipe comes from Chef Brian Leth of Vinegar Hill House in Brooklyn, New York. He describes the cake as "moist, dense, but not too sweet." And I would have to agree. I am guessing that my cake was a success due to the fact that everyone enjoyed it and had positive comments. Even our friend Bob, who is not much of a dessert person, was literally scraping his plate for every last morsel and bit of frosting.

I did need to make one small change to the recipe. It calls for Guinness Stout. We live in a fairly small town and I could not locate stout. I substituted Guinness Draught. Not being a beer expert, I'm not sure what the difference would be when in the context of baking but it didn't seem to cause any major problems. I guess I always imagine an explosion in the oven if one ingredient or instruction is altered. No explosions here, just a great tasting dessert. Easy enough for a casual gathering yet elegant enough for a formal dinner party. I had a glass cake stand to serve it on but with all of the other food I was making, it got left at home. And I'm thinking that flavor of the cake is a bit more important than the plate it is served on. 

I also liked that fact that it is a single layer cake. It still serves 10-12 people. Or five incredibly hungry people. Have fun with this recipe and let me know how it turns out! Bet you don't have any leftovers...

Guinness Chocolate Cake
1 cup Guinness stout
10 tbs unsalted butter, softened
6 tbs unsweetened cocoa
2 cups granulated sugar
6 tbs sour cream
2 large eggs
1 tbs vanilla
2 cups all purpose flour
2 1/2 tsp baking soda

1. Preheat oven to 350 degrees. Butter a 9 inch springform pan and line the bottom with parchment paper.
2. Heat Guinness and butter in large saucepan over medium heat. Whisk in cocoa and sugar.
3. Combine sour cream, eggs and vanilla; whisk into cocoa mixture. Whisk in flour and baking soda.
4. Pour batter into pan. Bake 40-45 minutes or until cake is firm. Remove to wire rack; cool completely. Remove from pan. Spread frosting on top.

Cream Cheese Frosting
Beat 8 oz cream cheese until smooth; gradually add 1 1/4 cups powdered sugar, beating at low speed just until blended. Gradually add 1/2 cup cream; beat until blended.

Enjoy!
~Marna

Peanut Butter Cake Bars

Peanut Butter Cake Bars!!!!

These Peanut Butter Cake Bars are so good, they should come with a warning label! Every single time I bake them, I end up eating more of them than I should. This is such a popular recipe in my kitchen, I think I've made these at least a dozen times. I've packaged them up in individual servings in Ziploc baggies and taken them along on our motorcycle road trips with our friends. They are the perfect snack when you've ridden a hundred miles or so and everyone is ready for a break but not quite ready to stop for lunch. I've also made these for potlucks and to share with friends. And also for a catered lunch I prepared for our Highland Games Athletes. They were a huge hit at that event! If there is a pan of these in your house, do not expect it to last long. They WILL get eaten. Another plus, you can have these prepared and ready to eat in just over an hour! Super easy!
Even though the name says "cake," they have more of a  soft, chewy, cookie texture, and such an amazing peanut butter flavor!
I recently made these to share at a St. Patrick's Day gathering. I also made two other desserts, the Hollyday Mint Pie and a seriously delicious Guinness Chocolate Cake, which I'll post the recipe for later this week.  Everyone was nibbling on these cake bars all  throughout the day. Trust me, it is absolutely impossible to eat only one of these. If you are watching your calorie intake, don't bother making these unless you have intense willpower. Or just give all but one or two away. And yes, once again, I ate more of these than I should have. Hope you enjoy them as much as we do!

Peanut Butter Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 pkg chocolate chips

1. In a large bowl, cream the butter, peanut butter, sugar and brown sugar.
2. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine flour, baking powder and salt and gradually add to the creamed mixture. Stir in chocolate chips.
4. Spread into greased 9x13 pan. Bake at 350 degrees for 45-50 min.

Makes 2 dozen.

Homemade Rye Bread

 The bread actually rose! Amazing. I've had some not so good experiences with making homemade bread in the past. Which has made me shy away from experimenting with it much. But, I've been feeling especially creative lately, and almost a bit on the confident side, so I decided to give this bread-making thing another try. I did stop at our local bakery Sweet Wife Baking and ask the owner, Jenny Mowe, for a few pointers.

 She is amazing and if you ever get the chance to try any of her creations, DO IT!!! Trust me, magic happens in that place. She told me to make sure that my warm water was at least 101 degrees before adding the yeast and sugar. And she also gave me some ideas on kneading and elasticity of the bread. Things that I hadn't read in any of the cookbooks I've used. But now that I think of it, hearing these types of tips from someone, one on one, is a much better way to learn than to read from a book. At least that's the case for me.

My friend Kate was making Irish Soda Bread to go with our St. Paddy's Day meal, so I thought I'd add some rye bread to the mix. The recipe is from the book Low Fat Baking. I love this book because of the step by step instructions with pictures of the process, not just the finished product. It really does help when you aren't sure of what you're doing in the first place! I can tell you, with great pride, that the bread was a hit! Everyone loved it. I'm almost ashamed to admit it, but I didn't tell anyone that I was making the bread. In case it didn't turn out good, or didn't rise, I figured, if no one  knew about it, then I could just leave it at home and feed it to the birds. Luckily, it was perfect. The texture was just as you'd imagine rye bread, and the flavor was bold with a hint of sweetness. So good! I definitely think that I'll make this again. As long as I have a party or gathering to attend. There's no way that my husband and I could eat two entire loaves of bread! I wonder what my Grandma would think of me baking bread from scratch....I'm almost positive, she'd have a smile on her face just like I do.

Rye Bread

3 cups whole-wheat flour
2 cups rye flour
1 cup bread flour
1 1/2 tsp salt
2 tbs caraway seeds
2 cups warm water
2 tsp active dry yeast
pinch of sugar
2 tbs molasses

1. Put the flours and salt in a bowl. Set aside 1 tsp of the caraway seeds and add the rest to the bowl.
2. Put half the water in a bowl. Sprinkle the yeast on top. Add the sugar, mix well and let sit for 10 minutes.
3. Make a well in the flour mixture, then add the yeast mixture with the molasses and the remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.
4. Transfer to a floured surface and knead for 5 minutes, until smooth and elastic. Return to the clean bowl, cover and set aside in a warm place for about 2 hours, until doubled in bulk. Grease a baking sheet.
5. Turn out the dough onto a floured surface and knead for 2 minutes. Divide the dough in half, then shape into two 9 inch long oval loaves. Flatten the loaves slightly and place them on the baking sheet.
6. Brush the loaves with water and sprinkle with the remaining caraway seeds. Cover and set in a warm place for about 40 minutes, until well risen. Preheat the oven to 400 degrees. Bake the loaves for 30 minutes, or until they sound hollow when tapped on the bottom. Cool on a wire rack. Serve the bread plain or slice and add a low-fat topping.
Makes 16 servings
Calories: 156

Hollyday Mint Pie for St. Patrick's Day

St. Patrick's Day is here! What a great day for cooking, and sharing a meal with friends and family. Of course, we are having Corned Beef and Cabbage. I'm trying a new recipe. We'll see how it goes. I've made several desserts as well. When I asked my husband what he'd like me to make, I was surprised that he chose this pie. This recipe goes back to our first year of marriage. 21 years ago! We were only 20 when we got married and while I had watched my grandma cook and had also prepared many meals for my family while growing up, I still lacked experience and knowledge. We had our own apartment and planned on having my grandparents and his mom over for Christmas. Looking back, it was a pretty pitiful meal. So simple, it's actually embarrassing now. I'm all for simple and easy, but I honestly didn't have a clue about technique or creativity. I only knew the basics. Guess that's not a bad place to start though. I found this recipe on the back of a package of Keebler Grasshopper Cookies. It is called Hollyday Mint Pie and actually calls for Spearmint Leaf Candies and Red Hots to resemble holly. I changed it up a bit since this is not being served as a Christmas dessert. I also wondered why my husband suggested this recipe since he doesn't like mint flavor all that much. He never eats Mint & Chip ice cream, it's one of my favorites. The flavor of this pie resembles Shamrock Shakes from Mc Donalds'! Even with all the sugar, cream cheese, whipped cream and cookies, I'm sure that this pie is still healthier than one of those shakes!
A little story about the book in the photo. It is one of those blank journal books you can buy practically anywhere. The year I met my husband (1989), I started writing favorite recipes in this book. In addition to lots of my own, there are recipes from Grandma Myrtle, Grandma Ina, my mother in law and my aunt. I could never part with this little book. There was a six month period that I thought I had lost this book. I searched the entire house! This was the only place that I had some of these family recipes written down. It's irreplaceable. I was in a panic and not very happy with myself for being so careless and unorganized. We finally found it behind a bookcase. What a relief. Eventually, I will post every recipe in this book, except for cheesecake. That one stays a secret. We all have those recipes that we could never share, don't we?
So, here's the recipe for Hollyday Mint Pie. Reminds me of my 20 year old self, attempting to be a good cook. Sort of brings a smile to my face that I'm still cooking and still loving it after 21 years.

Hollyday Mint Pie

1 cup crushed Keebler Grasshopper Cookies
3 tbs hot water
graham cracker crust
1 8 oz package cream cheese
1/.3 cup sugar
2 tbs milk
1/4 tsp peppermint extract
3 1/2 cups whipped topping (Cool Whip)
6-10 drops green food coloring

Mix cookies and hot water. Spoon into crust. Gently spread to cover bottom of pie shell. Beat cream cheese until smooth. Beat in sugar, milk and peppermint. Fold in whipped topping. Stir food coloring into half of the mixture. Fill pie crust with white mixture, then green. Chill 3 hours.
Garnish according to season. I used three Grasshopper Cookies and a sprinkling of cookie crumbs.

Enjoy!

Hearty Turkey Chowder and Sage Soda Bread

 Friday is my day off. And today, I decided to spend the day cooking and baking. Last night, I made Sage Soda Bread. I don't have that much experience with bread making, other than using a bread machine but I guess I almost feel like that would be cheating. I wanted to try my hand at "real" bread. Bread that you have to knead yourself and hope that it rises correctly. Since I'm doing my best to incorporate low fat and healthier foods into our

 diet, I used a recipe from a cookbook I bought years ago, called Low-fat Baking, by Linda Fraser. I bought this cookbook because, not only was it on sale but almost all of the recipes appear to be easy. When trying something new, easy is always good. No point in getting discouraged right from the start. This bread was much easier than I thought it would be. It didn't actually require kneading. And it turned out looking almost exactly like the photo in the book!

The bread has a dense chewy texture, perfect to serve with a soup or stew. Along with this tasty  bread, I prepared Hearty Turkey Chowder. Another lower calorie recipe from the book Great Taste- Low Fat by TimeLife. This soup came together in no time and made the house smell so good as it was cooking. Thick and creamy, loaded with veggies, and herbs. And of course, there is enough for leftovers. There always is.


Sage Soda Bread

1 1/2 cups whole wheat flour
1 cup bread flour
1/2 tsp salt
1 tsp baking soda
2 tbs shredded fresh sage or 2 tsp dried sage
scant 1 1/4 cups buttermilk

1. Preheat oven to 425 degrees. Sift the dry ingredients into a mixing bowl.
2. Stir in the sage and add enough buttermilk to make a soft dough.
3. Shape the dough into a round loaf with your hands and place on a lightly oiled baking sheet.
4. Cut a deep cross in the top. Bake for about 40 minutes, until loaf is well risen and sounds hollow when tapped on the bottom. Allow to cool on a wire rack.

Serves 10
Calories: 125
Fat: 9.2 g
(I ended up using about 2 cups of buttermilk to get the right consistency of the bread.)


Hearty Turkey Chowder

1 tbs olive oil
6 tbs chopped Canadian bacon (2 ounces)
1 large onion, chopped
2 leeks, halved lengthwise and thinly sliced
3 cups reduced sodium chicken broth
3 cups water
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 1/2 lbs red potatoes, cut into 1 inch cubes
2 lbs skinless, boneless turkey breast, cut into 1/2 inch chunks
1 cup frozen peas
1 small can water chestnuts, drained
1 1/2 cups evaporated skimmed milk
2 tbs cornstarch mixed with 3 tbs water

1. In a large Dutch oven, heat oil until hot but not smoking, over medium heat. Add the Canadian bacon, onion and leeks and cook, stirring frequently, until the onion is softened, about 7 minutes.
2. Stir in the broth, 3 cups of water, rosemary, thyme, pepper and salt and bring to a boil. Add the potatoes and turkey, reduce the heat to a simmer and cook until the soup is richly flavored and the vegetables are tender, about 10 minutes.
3. Stir in the peas, water chestnuts, and evaporated milk and return to a boil. Add the cornstarch mixture and cook, stirring constantly until the soup is creamy, about 1 minute.

Sharing Food

Sharing.
One of my favorite things to do is to share what I create in my kitchen. While I enjoy cooking for myself, it's much more fun to cook for a friend or relative, to know that someone besides yourself is going to enjoy the food you've prepared. It could be possible that I enjoy the attention. Yes, that's highly likely. Honestly not trying to brag here, but very seldom do I get anything but positive reactions from the food I prepare. To me, following recipes just isn't that difficult. Of course, I don't choose those that are difficult to begin with. I enjoy the occasional challenge but for the most part, I cook comfort food. Simple food that is tasty and authentic tends to please my friends way more than a gourmet meal with dainty little sauces drizzled on the plate. You know the kind I'm talking about, from fancy big city restaurants. They bring you a plate that costs as much as your utility bill and you wonder where the rest of the serving is. Nope. I don't cook like that. I once thought of trying a recipe from Bon Appetite Magazine until I realized that I couldn't even find some of the ingredients in the small town I live in. No thanks. I will gladly stick with comfort food.
Luckily, I married a man that enjoys entertaining as much as I do. If we weren't so busy, and our friends had the free time to just come and hang out at our house, we would have gatherings several times a month! We've hosted family dinners for the holidays, potlucks for groups we've been involved in, simple back yard barbeques, and birthday parties. For my daughter's 16th birthday, I hosted a dessert party. My entire dining room table was filled with about 10 different desserts. I had a complete blast in the kitchen in the days leading up to that party. And even though quite a few people showed up to the party, we still managed to have enough left over that we could have had another party the following night! Never thought I'd get sick of eating sweets!
When I know that I'll be cooking for an event or a specific friend, I will start to get excited days in advance. Sort of silly I guess. I'll start looking through cookbooks to get ideas, and then come up with a menu, write out a grocery list and head to the store. Even putting away the groceries that are designated for a party or gathering is an exciting thing to do. Funny how different things will make all of us happy. I have some friends that would cringe at the thought of putting groceries away.
Now that we are "empty-nesters' and our daughter lives on her own, I'm having to struggle with cooking for just two. I've always cooked way too much food, even when she was home. I can't manage to cook just the right amount. You'd think I had a family of 10 kids or something. Lucky for me, we have friends that actually enjoy our leftovers. If I make a pot of soup or a stew, I'll drop off a portion to a couple of our friends for lunch the next day. Like my grandma, I really dislike wasting anything. Sharing just makes me happy. If I have enough, that's what I do. Sure, I could probably force myself to cook only two portions. But then I would miss out on the blessing of giving. I think I'll stick with giving. It's much more fun.

BBQ Pot Roast

I found the BEST recipe for Pot Roast! While on a day trip with my husband, I found this particular book in a thrift store. I'm always on the lookout for cookbooks, new, used, vintage. Doesn't matter, I just love cookbooks. And it is one that I didn't have in my collection of Taste of Home books and magazines. "Low Fat Country Cooking." This roast was so tender and the flavors were amazing. Definitely something I will make again. I prepared it the day before and shredded the meat before putting in the fridge for the night. My Grandma would sometimes do this, saying that the flavors would be much more intense the next day. And I believe she was right. As I was cooking this, my husband could barely contain himself. He was going crazy because of the aromas wafting through the house. I'll have to admit that it was pretty tough to keep the lid closed on the pot and not sample and taste as I was cooking. This recipe makes enough for two meals, so tonight, we'll use the remaining meat for shredded beef burritos. Yum!


Barbequed Pot Roast


1 boneless chuck roast (3 lbs) trimmed
1/4 tsp pepper
1 8 oz can tomato sauce ( I used a larger can, just because I knew I'd need the extra sauce since I was serving it with brown basmati rice)
1 cup water
3 tbs dried minced onion
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup ketchup
2 tbs brown sugar
1 tbs Worcestershire sauce
1/2 tsp ground mustard

Sprinkle roast with pepper. In a Dutch oven coated with nonstick cooking spray, brown roast on all sides. Add tomato sauce, water, onions, and garlic. Cover and simmer for 30 minutes. Combine remaining ingredients, pour over meat. Cover and simmer for 3-4 hours or until meat is tender.
Makes 6-8  servings


So tasty. I'm sure this would be great with mashed potatoes as well. The rich sauce is a perfect gravy. I actually used some of it to add some flavor to my side dish. Green beans and caramelized onions with Paula Deen's House Seasoning. Pretty awesome dinner. Nothing fancy or gourmet but it sure did taste good!

Memories of Grandma

Sometimes remembering my Grandma's smile just makes my whole day better. This photo was taken at the Santa Anita Race Track in the early 80's. We used to go watch the horses morning warm ups. This is something she really enjoyed. On race days, we could hear the announcer from our front yard. What a fun place to grow up. My Grandma was really good at planning fun activities and adventures. There were many times that she'd pack a picnic lunch and my Grandpa would bring along his thermos of coffee and off we'd go in the Suburban. Living in Southern California had many benefits. Within a few hours drive, we could go to the beach, the desert, or the mountains.
Growing up, I didn't eat out that often. I don't remember even eating at Mc Donald's till I was almost a teenager. Grandma was from the generation that just didn't spend money that way. Eating out was considered a real treat. She later told me that she received compliments many times on my behavior in restaurants. She taught me good manners at home and I was generally around adults more than  other children my own age. I don't think that I felt deprived by not getting to stop for lunch at a fast food place. I actually thought it was fun getting to eat a picnic lunch someplace new. I can't even remember how many times we'd be driving and find a place to pull off the road. We'd find a shady spot under a tree and have our lunch. She'd always bring a table cloth with us. She said that some picnic tables were so dirty that you shouldn't eat off of them. They'd drink their coffee from the thermos and I'd have either milk or soda. I thought that soda was such a treat. I loved sharing a Canada Dry Ginger Ale with my Grandpa. Either that or Orange Crush. Root Beer was a favorite too. Our picnic lunches we pretty creative. Anyone that knew my Grandma, knew that she'd find a way to use any leftovers and any ingredient. She very rarely wasted anything. We had an avocado tree, so we'd often have avocado sandwiches with fresh garden tomatoes, onions and romaine lettuce. And maybe a slice of Muenster cheese. That cheese is still one of my favorites! She would mash the avocados, add some garlic powder, lemon juice, Worcestershire sauce and salt and peper.  Fritos Corn Chips, Apples, and some mixed nuts would complete the meal. I can almost smell the food as each package was opened. She wrapped our sandwiches in Saran Wrap. This was before the time of Ziploc baggies. And because she didn't want me to waste anything, she'd cut my apple in half and share it with me. Each half had the core taken out and was then wrapped in Saran Wrap. I think she enjoyed using that product. Partly because her mother never saw that invention. Great-grandma Hattie would use waxed paper to wrap sandwiches. Grandma Myrt would tell me stories about her mother and how much she missed her. Now, I'm sharing my stories of my Grandma and how much I miss her. Sure would love an avocado sandwich today.

Cowboy Boots and Crab Legs, 2011

I wrote the following article one year ago. It appeared in two local newspapers. Thought it would be fun to share it again, since it is crab season, after all. What a fun time we had at the Halfway Crab Feed! 

Cowboy Boots and Crab Legs

by Marna Fahrney on Sunday, 13 March 2011 at 09:53

With tickets to the Crab Feed given to me by a friend/client, how could we not attend? I have heard from several people about this event and how large it is. My friend explained a few things to me, about there being a line to get in, that it is an 'all you can eat' affair and that I should bring a wet washcloth in a Ziploc baggie or wet wipes of some kind. This had me interested.

We invited two friends to join us. Not knowing anyone else attending the Crab Feed, we thought it would be more fun to experience this with another couple. The drive to Halfway from town is about an hour. During that time we visited, laughed and anticipated the evening's festivities. Arriving in Halfway, we knew exactly where the Feed was being held due to the main street being lined with cars for blocks. I knew this was a popular event, they hold the dinner from 1 o'clock in the afternoon until 8:00pm. I don't think any of us were prepared for the incredibly long line that was already in place. We thought, by arriving in the afternoon, we would slip in before the 'dinner rush.' We were wrong. I can tell you with certainty that my husband, after seeing that line would have driven right on by if we did not have our friends with us. I am thankful that they agreed to spend the evening with us because we would have missed out on a true adventure!

Standing in line I noticed several things right away. The assembled crowd was a joyful, enthusiastic bunch! And the majority of them were wearing Cowboy boots and 'ranch type clothes.' This was after all, a rural town with many farms and ranches. There were also numerous ice chests being carried, filled with the alcoholic beverages of choice, which was generally beer. I wouldn't say that the crowd was out of control, just a bit loud from all of the visiting and laughing.  Moving here from Southern California almost four years ago, this was a very different experience. I was thoroughly intrigued. I noticed something else. People were friendly. I do believe that for many, the Lions' Club Crab Feed in Halfway, Oregon is a yearly tradition. Can you think of anything better to do on a cold Saturday afternoon when we are all eagerly anticipating Spring?

As the line slowly moved forward, at one point, we all ran into people that we knew or were acquainted with. This really is life in a small town. No chance of remaining anonymous as we once were when we lived in a big city. The sky grew darker by the time we reached the front of the line and drops of rain began to fall. Looking back on the line, it was still as long as it was when we arrived. I was to find out that it was very much, worth the wait!

A smiling Lion's Club member awaited us at the door, ready to stamp our hands with a very appropriate Red Crab. We joined a large crowd in a warm waiting room where beer and sodas were being poured. Our name was called in a very short amount of time and we entered an expansive room with rows of tables. This had to be one of  the most organized fundraisers I have ever seen. Crab legs in large buckets, bowls of creamy potato salad, hot buttered garlic bread, tangy coleslaw and some of the best baked beans I have tasted in ages! There were bowls of different sauces for dipping the succulent crab into and the soda and beer kept flowing.And of course, stacks and stacks of extra napkins! The room was teeming with excitement. Each of us commented that we received better service from the Lions than we had in many restaurants. I can't even count the number of times our bucket of crab was refilled or our basket of bread was replaced with a new basket of piping hot bread. While enjoying the company of our friends and the amazing meal that was in front of us, I observed that each person in that room had something in common, the desire to really live and experience life. This was not an elegant affair where you were required to don a gown or tie and needed to keep your checkbook handy. And you were certainly not going to be asked to leave if you were disruptive or noisy. This was true rural living, with down to earth, truly nice folks. Cowboy boots and Crab Legs.

You can bet, that if you choose to attend next years' Crab Feed, you will find us standing in line. Of course, we will have an ice chest and a thermos of hot chocolate with peppermint schnapps and a Ziploc baggie with a damp washcloth. Who knew that Crab Legs were so messy? This is definitely on our list of yearly traditions.

Thank you, 1/2-Way Lions' Club, we had a blast!

Chicken Breasts wth Hearty Mushroom Sauce

 Food Scents

There is nothing quite like the aroma of a home cooked meal being prepared. As a child, I recall coming home from school to a house filled with wonderful scents. Garlic, onions, a slow cooking sauce, or a simmering stew.. And even now, if I've put a meal in the crock pot before we head out to work, the aroma when you walk in the door in the evening brings a smile to my face. What is it about food that is so comforting? A good home cooked meal has the potential of turning a bad day into something wonderful.
A few weeks ago, on my quest to find healthy recipes, I searched one of my Grandma's cookbooks, titled "Great Taste- Low Fat.....Over 200 Delicious Recipes Under 400 Calories" by TimeLife. I love cookbooks with photos. I think it is much more inspiring to see the food before you cook it and it gives you an idea of what the meal is supposed to look like. Since I was given this cookbook, I think I have made at least 8 recipes from it. And every one of them turned out great. I found this great recipe that tasted so good, my husband wanted me to make it again later in the week. The chicken was tender, the sauce flavorful and of course, the aroma while cooking was out of this world! Give it a try and let me know what you think.

Chicken Breasts with Hearty Mushroom Sauce

2 tbs flour
1/2 tsp salt
1/4 tsp ground black pepper
3/4 lb skinless, boneless chicken breasts, cut into 1 inch chunks
2 tsp olive oil
3 cloves garlic, minced
1/2 lb mushrooms, quartered (I used baby portabellos)
1 yellow or red bell pepper, cut into 1/2 inch squares
1/2 tsp dried rosemary
1 Cup reduced sodium chicken broth, defatted
1/4 Cup balsamic vinegar
1 tbs tomato paste
1/2 cup chopped fresh basil

1. On a sheet of waxed paper, combine the flour, 1/4  tsp of the salt and the black pepper. Dredge the chicken in the flour mixture, shaking off the excess.
2. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 6 minutes. With a slotted spoon, transfer chicken to a plate.
3. Add the garlic, mushrooms, bell pepper, rosemary, and 1/3 cup of the broth to the pan and cook until the mushrooms and bell pepper are softened, about 7 minutes. Add the vinegar and cook for 1 minute, scraping up any browned bits that cling to the bottom of the pan.
4. Stir in the tomato paste, the remaining 2/3 cup broth, and the remaining 1/4 tsp salt, and bring to a simmer. Return the chicken to the pan and cook until just cooked through, about 4 minutes, Stir in the basil. 
Serves 4 
Calories: 166


I served this with brown Basmati rice and a salad. 


Happy Cooking!! And even happier eating!

 

Tortilla Soup (Low Calorie)

Yummy Tortilla Soup (and low calorie too!)

You know that time in the late afternoon that your stomach starts grumbling and you feel like you could eat five plates of food at your local buffet? Dinner isn't ready yet and you don't want to ruin your day of good eating by filling up on high calorie snack. What to do? Well, I have read in several nutrition books that even a small amount of food, nutritious of course, can satisfy your hunger. And a soup packed with vegetables and great flavors seems to work for me. I searched for a twist on the famous Weight Watcher's Zero Points Soup and found the following recipe. It is so good! I serve it in a coffee mug for two reasons. It makes your brain think that you are getting a larger portion. And using a cup rather than a bowl will limit how much you actually eat.
I made this soup and let it set in the fridge for a day. The flavors became much more intense the second day. It's lasted us all week. So, no more snacking on candy, crackers or chips while preparing dinner. I have my yummy cup of homemade soup and feel satisfied and content. And who doesn't like to feel content?  Hope you enjoy it!

Ingredients:

1 Cup Onions
2 garlic cloves, chopped
3 green onions, chopped ( I switched it up and used shallots instead)
2 (12 oz) cans diced tomatoes
4 Cups low-fat chicken broth (I used fat free)
1/3 Cup Salsa
1/2 Cup red peppers, chopped
1/2 Cup green peppers, chopped
3-4 celery ribs, chopped
1/3 cup fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp basil
4 Tbs fat free sour cream
4 Tbs flour

Directions:

Simmer onions, garlic and green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.
Makes 9 Servings (more if you serve it in a coffee mug like I do)
Calories: 51.5

Weber's Lunch Box Menus, 1943

A fun little recipe booklet from Weber's Bread, 1943. Inside, I found my Grandma's handwritten note with recipes she liked. Lunches sure were different years ago.

Keeping America Strong

Wonder if the working folks of today would enjoy anything listed on this page. My guess is probably not. Times have changed.

Can you imagine the amount of time it would take to prepare a lunch like these? What would your children's reaction be if you sent them to school with one of these meals?

"Dedicated to the Kitchen Engineers...Helping to keep America Strong" I just love that Patriotism was such a part of life back then. It was 1943 after all. It would be interesting to see how many of the recipes in this booklet my Grandmother actually prepared. My Grandpa always loved her cooking. I'm sure he would have eaten anything she sent him to work with.

Grandma Myrtle's Blender Custard Pie

My Grandma Myrtle had an enormous effect on me, in many ways. My love of cooking comes directly from her. As I share recipes and stories with you, on this wild journey of my new blog, my hope is that you will get to know her and appreciate her as much as I do. I was fortunate enough to be raised by her and my  Grandpa Zim. Two wonderfully amazing people that I miss everyday. This blog was actually inspired by all four of my Grandmothers, Myrtle, Anna, Maryon and Alexanderina (Ina). Each of them has had a part in creating who I am, how I cook and my entire kitchen "attitude." We all have one. Some of us experiment, some stick to recipes and follow them to a "T," while others will do anything to stay out of the kitchen. If you think about it, the cooks in our lives, the ones we grow up watching, whether men or women, really do influence our style. The older I get, the more I appreciate food. And the process of meal planning, shopping, preparing and eating. I love sharing food with friends. And my husband and I enjoy entertaining. Although our style is much more laid back than anything that my grandparents did. They were from the generation that would have dinner parties. Guests were expected to dress up bring a hostess gift and basically be on their best behavior. It was a different world back then. One that I would like to visit. I'm thankful that I have so many memories and gifts from these women. And I'm excited to share them with you. 

In honor of my Grandma Myrtle, I'd like the first recipe I share, to be one of her favorites. I really have no idea where she found this recipe. I'm guessing from a Bisquick booklet but with her, you never know. She was always clipping recipes from newspapers and magazines, sharing recipes with friends and even making up her own. I loved when she'd surprise Grandpa and I with a dessert that we didn't know that she had made. Oh, to be a little girl again and see her walk into the den with a large black tray with three pretty glass dessert plates on it. Each with a piece of this yummy custard pie! I have made this pie more times than I can count. It's a bit on the addictive side because it's so light tasting. Don't say I didn't warn you. I've had one of these pies disappear in less than 24 hours!

                            Grandma Myrtle's Blender Custard Pie

1/2 Cup Sugar
4 eggs
1/2 stick margarine
1 1/2 tsp vanilla
2 Cups Milk
1/2 Cup Bisquick
dash of salt

Blend all ingredients for 3 minutes. Pour into greased pie pan. 
Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes.

Enjoy! (And I won't say how many servings this makes. If my grandma were serving it, we would each get a small piece and there would be enough for the next two evenings. If I made it and my daughter still lived at home with us, I can guarantee that it would be gone the next day. We eat it for breakfast too!)