The sisters are coming, the sisters are coming~

At least I hope they are.  For six or more years my sorority and
dorm mate sisters from Otterbein have been meeting once a year, just for the day, to catch up and to stay tuned. I had always taught and then I traveled for business a third of the year every year and when I finally landed at home, home is where I wanted to be. So, I never attended these get-togethers. I received pictures and updates and it was fun to receive both. This September, I hope they come here.  We are waiting for a head count, but I have a feeling fun is in the air. In the past the gracious hostess has been Mary Kay, and she kindly provided the location and the basics and every one else brought salads.  Since they come from far and not so near, I don't want them to trouble themselves with hauling dishes across the country.  I'd like to treat them, so I hope they will allow this.

Today it's fall that's in the air and having just received the magazine Food and Family, which this blog is all about, I have several pictures and some recipes for you to enjoy. These are quick and comforting or long and luscious, take your pick.

I know, I know, this is sooo decadent and I probably won't serve the sisters this, since salad has always been on the agenda--but maybe they need shock treatment and this might just do it. lol This potato thing has made a come back in this form and in a breakfast dish with frozen potatoes in different forms.
Smothered French fries:

1 pound frozen French fried potatoes
1/4 cup sour cream
1/4 cup Ranch dressing
2 cloves garlic, minced (I leave this out, garlic kills my stomach, though I love it.)
1/4 cup blue cheese
4 slices cooked, crumbled bacon
2 green onions sliced and diced
Bake the French fries as directed
mix the other stuff together and put it over the potatoes after the potatoes come out of the oven

My sister-in-law does the following:
a bag of frozen tater tots or home fries
a can of celery or mushroom, or cream of chicken soup
a cup of sour cream
shredded cheddar cheese 2 or more cups
buttered crushed corn flakes on top
combine and bake till bubbly

This is actually on my stove burbling away right now.  Not exactly this, because I am using our own tomatoes which we have a ton of... and I am using ground chuck and Bob Evans zesty sausage instead of pulled pork. But you get the idea. It's thick and goes well over corn chips, Fritos, or in taco shells with the usual taco trims and enhancements.

Twisted sisters

1 can Crescent dinner rolls
1tbsp melted butter
basil leaves
1 tsp garlic powder
2 tablespoons grated Parmesan cheese
1/4 cup shredded five cheese with a touch of Philadelphia (These are Kraft products.)
Oven 375.
Cut the dough in strips (you will have 8 short strips) and twist each strip. Place 1 inch a part on baking sheet, brush each twist with butter, sprinkle with the remaining ingredients. Bake 9-10 minutes until they look like this picture.

There's more, but that's enough for today. Enjoy.

pictures: Mennonite Girls Can Cook (flowers and corn)

 

 

Labor Day party--we are using this method.

Cooler Corn

• Picnic cooler
• Shucked corn cobs
• Boiling water (several kettles)

1. Place corn cobs in clean picnic cooler
2. Carefully pour boiling water over the corn (to cover) and close the lid immediately.
3. Allow to sit for at least thirty minutes...with no peeking.
4. Serve with butter and seasonings.

The corn will keep its temperature for several hours as long as the lid remains closed. Do not drain. Perfect and simple!