Trader Joe's ~ one of my favorite places

I've had my nose in the Trader Joe's cookbooks all morning and just had to make a trip to the one at Easton.  The store was VERY busy for a Tuesday and I've begun to think no one works any more.  That, however, did not deter me.  I plowed through the crowd with the concentration of a fruit fly on Quaaludes. Assaults from every side...flowers blooming right next to the artisan breads, wines of every sort.  I had to pick an aisle and settle down.  The bottom of the shopping cart was filled before I got to the end of the first row.  I am going to do this post in sections so you can see and enjoy these products some of which are recipes found in the first 20 pages of the book in the picture.  I could not read on until I shopped.  By the way, it's a cooking teacher, Cherie Mercer Twohy, writing the books and in her home and in her business she uses supplies she buys  from any number of Trader Joe's (only).  I don't think the company hired her--like me, she just loves the store and its wares. During one of my first trips ever to Joe's I found those long strip cookies called dippers. I could never make these as good as Joe.  Having these in the morning with coffee or afternoon with tea...ahh, it doesn't get any more refreshing.

Trader Joe's oatmeal cranberry Dunkers with white fudge drizzle. Amen.

 

  Trader Joe's pasta sauces run a close race with Carfagna's in Columbus. The family enjoys both, but this three cheese Romano-parmesan-asiago  Pomodoro pasta sauce is kissable.
In the same picture white balsamic vinegar, a product of Italy, is a favorite and I have used many bottles of this.  Have you ever put the dark balsamic on a salad or in a dressing and the results look dirty.  No problem with this white balsamic vinegar. Pure as the driven snow. The little jar hold Joe's green olive tapenade which I got for the recipe that follows:

Warm Almonds and Olives
2 (10 ounce) containers Trader J. green olive tapenade or Greek Olive Medley, drained and drained well.
1 cup dry-roasted salted almonds (or unsalted) I get these at Joe's
3 tablespoons olive oil
several long swaths of orange and lemon peel which is removed with a vegetable peeler or channel knife
rosemary sprigs
Preheat oven to 375. In an ovenproof baking dish, combine the drained olives, almonds, olive oil, and all but a couple of the orange or lemon peel swaths and the rosemary sprigs. Place the dish in the oven and heat until warm about 10 minutes.  If the citrus peel and rosemary look too charred, replace with the reserved ones.  Serve with bread for dipping in the olive oil after the olives and almonds are gone.

     Slicing Brie.  As you can see it is a square and it is long.  Made for toppings as shown on the cover.  So easy to handle.  I can't wait to open it and start applying toppings. I bought some more of Joe's jams and jellies, one boysenberry and one raspberry.  This is for the men who get in my cupboards at night for the peanut butter and jelly treats.

                      I am saving the fleur de sel caramel sauce for the beach house in January. I have never had it but salt and caramel just seems right.  The Spanish extra virgin olive oil is new to me too, but it was such a great price I bought 2. (One liter, $5.99.) I have not had this goddess (it's not green) dressing and will let you know how it is.  Now the corn and chili goes in 'this little piggies' recipe:

Little Piggies
8 sesame seed pull-apart rolls or other rolls like Brioche buns, panini rolls etc.
1 (18 ounce) container Trader Joe's BBQ shredded pork
about 1/2 cup Trader Joe's corn and chili tomato-less salsa
1 ripe avocado
Slice the rolls horizontally and toast them. Heat the pork according to package. Pile 2-3 tablespoons of pork on each roll and top with a tablespoon of salsa. Add a slice of avocado (dipped in lemon to keep the color) to finish off the roll.

I understand these go really fast, so, for our crowd at Thanksgiving, I will double or triple this recipe.

Now the far left squat jar is a fat free spicy black bean dip.  I have several uses for this, but have not tried this product.

I am going to publish what I have done so far, but will be back to finish this post after I put away the groceries and check the stew.

                            I have had the  frozen  langostino tails from T. Joe's before.  I've used them in salads and in pasta Alfredo. They are delicious in these dishes.

Pasta Alfredo with langostino tails and Argentine shrimp from Trader Joe's.

The author raves about Trader Joe's frozen puff pastry which I have not tried, but going on her word, I bought four boxes for the freezer.  I had to ask where they kept their puff pastry because it looks nothing like the Pepperidge pastry that I have always used.  Trader Joe's is in a flat pizza like box.  No perforations to worry about, according to her, I have not actually opened a box since I just got them yesterday. I will let you know the first time I use a sheet.

Another thing I am eager to try, and will do so this week end, is mac & cheese bites.  They are appetizers... balls of mac & cheese. One time for a party I made these balls, but when the servers put them in the deep fryer they fell a part. So my experiment did not work.

 

Nate could not wait for the week end. He finds them delicious. I, however, find them just okay.  I see now why mine fell a part.  It takes a lot of breading, too much for me, to hold them together.  These were baked and mine were tried in a mini deep fryer.  I might try mine again, but in the oven and with a little more breading--not as much as Trader Joe's.  I think at a party, hot out of the oven, with a spicy dip for the balls, they might be a hit. (I really didn't care too much for these.  Always a first time; normally I like everything from TJ's.) NOTE: I am also not fond of the ready made pie crust.  It thaws in strips and is difficult to get in the pie dish. It tastes okay, but it is too much trouble to use. So that's a NO. So back to my other stand by in ready made.

From the English Kitchen:
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Stir. Store in an airtight container.

After reading all of this post, you won't have time to do anything but concoct this luscious recipe from An English Mum's Kitchen.

1 large cauliflower, broken into florets, cut the florets in half if they're big.
2-4 cloves of garlic, skins on
2 medium onions, quartered
Olive oil
A sprinkling of red pepper flakes
2 lemons
Chopped parsley
1 cup of toasted pine nuts
1/2 cup of black kalamata olives
2 tablespoons of unsalted butter
Salt and pepper

1 box of your favorite pasta - I used orecchietti

Heat the oven to 425F

Place the cauliflower, onions and garlic cloves on a baking sheet. Pour over a tablespoon of olive oil, sprinkle with salt and pepper, the red pepper flakes and a handful of chopped parsley. Mix so that everything is lightly coated in the olive oil.

Place in the oven and roast for approx 40-50 minutes. Stir around from time to time so that the veggies brown evenly.

Meanwhile toast the pine nuts and set aside.

In a large serving bowl place a large handful of chopped parsley, a good grinding of salt and pepper, a healthy gulg of olive oil, 2 tablespoons of butter and the juice and zest of two lemons.

Chop the olives and add them to the serving bowl.

Cook the pasta. Drain and pour into the serving bowl. Add the cooked cauliflower, onions and pine nuts and toss together.

Check the seasonings and add more salt and pepper, lemon juice and parsley if required.

Serve warm.

New Products for My Kitchen~ pears~cookbooks

 

 

 

                                                    

Source: 3.bp.blogspot.com via Santa on Pinterest

Note: This is a really interesting and fun blogspot to peruse.  Tons of wonderful recipes and pictures.

The Food Network has some new products at Kohl's.  They are all on sale right now and I am
especially pleased with their new Dutch ovens.  They are sold for $99. most places, but with all the savings Kohl's generously offers they were $69. each and in a variety of colors. (But with all my other Kohl's dollars and other savings, I got them almost free.) I am hard on cook ware but am bound and determined not to spend big money on the French line that I have used and abused for so long. I am getting ready for Thanksgiving and intend to fill all of my pots that are this size with good stews and soups. I can see little difference in these pots from the French Le Creuset Cookware line.  They weigh the same, look the same and cook the same--it's just a difference in price and name.  The Food Network also offers a line of white table and serving ware which I have many pieces of, but like to add to, as often as I see something stylish and yet practical. I am especially pleased and thankful to the Kohl's stores for their exceptional quality and generous discounts. (No, I am not getting paid to write this praise.)

LOL. I often laugh thinking about what my mother and aunts would say if I told them about a pan with a lid for $200.( In fact, $69. would be a giggle for them.)

             

 

If you have puff pastry in your freezer some apples OR pears, then you can have this luscious display very quickly and handily.

I happened to have some coconut sugar, grandulated coconut nectar, that I bought in New Orleans.  I simply peeled the apples, tossed them in coconut sugar and popped them in the oven at 400 degrees until browned and pretty. When they came out I glazed them with warm jam to make them sleek.

 

                                                            BE SURE TO VOTE.

If you don't have a TRADER JOES, I'm sorry. Each time I go into one of these stores I buy something I've not had in order to try it.  Not once have I been disappointed. I just bought these two cookbooks and am eager to try some of their good plans for food.

 

These small grocery stores always have something interesting to try--a new cheese, bread or vinegar.  If something is not on the shelf there will be an inspired substitute that you may like even better. The workers in each of the stores I have visited are happy and of many different ages. The stores have creative artwork in unique locations and the wines...ahhhh. As I read the cookbooks, I will let you know what I am trying and how it goes over with the family and guests.

NOTE: I am reading these cookbooks like novels. I want to make everything I read.  You know how you like, at least I do, pictures of the recipe done up? Well, with these cookbooks you don't even care, your imagination takes hold and you are eager to get to Trader Joe's for the ingredients. LOVE these cookbooks!

 

I can't seem to end this post. Don't these look good? Biscotti... so good with a cup of coffee or tea and they are easy to produce while being strong enough to hold many good and varied insertions into the thick batter.

Cranberry and Pistachio Biscotti

2 tablespoons olive oil
a heaping 1/2 cup of sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 egg
a heaping 3/4 cup of flour
a pinch of salt
1/2 teaspoon baking powder
1/4 cup dried cranberries
1/2 cup unsalted whole pistachios

Preheat oven to 300° F. In a medium-sized bowl, stir together oil, sugar, almond and vanilla extracts, then mix in egg. Stir in flour, salt, and baking powder and mix until smooth. Mix in cranberries and pistachios.

With your hands, form dough into a log, about 2 x 12-inches long, on a baking sheet lined with silpat or parchment paper. If dough is sticky, wet your hands with cold water. Bake for 30-35 minutes, until light brown. Remove pan and set aside to cool for 10 minutes. Cut the log into about 1/2-inch thick slices, or desired sizes. Lay slices back on the baking sheet and bake for about another 10 minutes, until dry. Cool before serving.

Total Time: 70 minutes
Yield: makes about 20 biscotti cookies

 

 

                                                          
         

The Comfort of Age and Family

                                                             

Why is aging so frightening for some? I find this the most comforting and happiest of times with
 family nestled around me in a secure setting.  I am sure this is not the case for everyone but someone needs to herald this time of life. It happens, so why not make the best of it.  Joe and Glenda just left after a lovely week end.  Andy and his brother were in their element preparing for and going to The Ohio State game.  It's result made it even more memorable. Glenda and I went to Plain City to the Amish stores and the Der Dutchman bakery.  She treated me to lunch at a nice Mexican restaurant and I showed her the Anderson's big store.  After many hours of shopping we came home with bags and bags of goodies.  When I heard her say beef stew was Joe's favorite dish I popped the lot of chuck roast, carrots, peppers, potatoes and spices into the crock pot and started the long creation for Sunday lunch. We got into our pajamas and settled down to the night game which was long and exciting.  Nate and Matt popped in and out to sample the delicious cheeses and deli meats from the Amish town and Mike had a glass of wine with us as he caught part of the game.  He was on call to rescue Joe and Andy in case their bus adventure to and from the game did not work out.  At 1:30 in the morning I got up to find Andy stoked and doing some Regent's work on the computer.  The game was thrilling for him and he had to settle down from the game high.  Finally, everyone was under cover, the dogs were in their nests, and all was right for  closing out football Saturday.

Sunday provided long leisurely games of cards on the porch, stew for lunch and coconut pie for a sweet ending. Writing about the pie--what on earth has happened to Der Dutchman's pies? Only the cream pies look and taste the same. Their two- crust- pies look as though they were made by zombies--pasty white and all alike with no degree of color, style or homemadeness..is that even a word?. I think their pies are brought in and not made on site any more. There were literally hundreds of people at Der Dutchman on Saturday. It was hot, humid, and down right stuffy in there and we simply bought what we needed and left. It was a relief to get out of there. The wait for the large eating area was forty-five minutes. Not for us!

So, life is messy and good and bad and varied. Just get on with it because there is only one other way out.

 

                                                                               

 This is a Lechler glass set made for us by Fenton in the eighties.  The opening bid was $750. and it sold for $1500.  (We sold this set for $40. originally.)

40 days and 40 nights

I am up in the middle of the night because they are working on Cooke Road IN THE MIDDLE OF THE NIGHT. I have been a patient woman even calling the company and the city (who gave out the contract) to compliment them on their workers and their dedication (the company workers, not the city workers.).  But now I am getting cranky.  What is that machine that sounds like someone is being stabbed in a horror movie eee eee eee (or like a golf cart backing up?) Everything is dirty to boot.  The cars look like they should be in the movie Smokey and the Bandit. The flower beds down by the mailbox are neglected and seemingly the ONLY place where anything will grow with wild abandonment.  The one thistle plant is as tall as the mailbox. I like clean. I like pretty. I want our lives back.  Hell I'll even take back the traffic on Cooke Road.  Make it stop...at least at night.

Fall is in the air ~

Today, Sunday, we are putting summer away.  The guys are busy outside storing umbrellas, furniture and things that go blah in the cold.  That means picking the last of the tomatoes and herbs and transplanting flowers (and herbs) to go in the conservatory for the winter. I am inside preparing a rib roast, mashed potatoes and gravy, and, of course vegetables to complete the meal.  No work, no eat, is the saying of the day.

Nate took a funny picture of he and Winston which I will share with you.  I want to get it in the second blog book which is filling up rapidly.

Note:  Matt Lechler is on the dean's list at The Ohio State University! (He still has to work to eat.)

                                                      

                                                                Reward ~

This French wine is so good with a nice rib roast: Beaujolais-Villages; Louis Jadot 1010--my reward.

Don't these wings look good?  So easy for football day.  Joe and Glenda are coming up for the game on the 6th.  I think we will have these.  Also, I am making batches of ham and bean soup one for the week end and one for them to take home.  Glenda and I are going to Plain City to the Amish stores on Saturday and then to Der Dutchman for lunch...the boys will be heading for the night game and if Andy has his way they will leave EARLY.  Right Matt?



________________________________________________
Note:
I made these today and frankly, I was not impressed.  I am going back to my old Steak and Ale recipe which I will print later for you.  These were gobbled up, but then I am living with all men and they will eat nearly anything that doesn't get them first.  We all, however, agreed that something was missing. 10/4/2012

Honey Soy Chicken Wings

Serves 4

• 2 pounds chicken wings, tips removed and drumsticks and wings separated
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds
• 1 scallion, green part only, thinly sliced

1. Preheat the oven to 375 degrees F.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper, and salt. Transfer the mixture to a large bowl or deep dish. Add the wings to the mixture and turn to coat. Cover the dish and marinate the wings at room temperature for 10 minutes.
3. Arrange the wings in a single layer on a baking sheet, reserving the remaining marinade in the bowl. Roast the wings for 25 to 30 minutes, basting with the reserved marinade about halfway through (the 15 minutes of roasting at the end will cook any of the raw juices left in the marinade). Roast until the wings are golden brown and crispy on top. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top. picture and recipe from: appetiteforChina.com

Ode to potatoes ~

I like them any way I can get them. They all appeal to me.  I need nothing else if a potato is offered.

Come, let's partake. Ode to the potato. How do
like yours? Marie of the English Kitchen likes
hers anyway they are offered and so do I.
Joe and Glenda are coming for a football weekend.
I think loaded potatoes will be on the menu. Also
our three weeks at the beach coming up pretty soon
will call for these delectable puffy concoctions.

Pizza potato

Baked potato with chili and cheese

Rarebit baked

Brie and walnut baked potato

 Taco baked

Fully loaded  

 

 

Andy's lime tree in bloom (in September.)

                                                                                         

Football Saturday

Today is football Saturday. Andy is equipped with his birthday (tomorrow) binoculars that the boys and I got him. He is so happy. He says they are so strong that he can pick tomatoes (with his eyes) from the house back to the garden without making the trip. He and Matt have great seats at the game but it is C deck and the binoculars come in handy so he does not miss a beat. I try to have something good for them to eat when they get home. The prices at OSU are incredible with water at $4. a bottle and I shutter to think what a hot dog costs. Marie, from The English Kitchen always has something special for the day and iced coffee and walnut cake fits the bill. Her pictures and recipes always please and I have a nice box of walnuts from Andersons to make this easy cake.

*Iced Coffee and Walnut Cake*Makes 8 to 10 servings

Picture and cake from The English Kitchen.

125ml of whole milk (1/2 cup plus 1/2 TBS)
75g of butter chopped (1/3 cup)
1 tsp instant coffee granules
110g caster sugar (1/2 cup plus 1 TBS)
60g of chopped toasted walnuts (1/2 cup), plus extra whole walnut halves to decorate
1 medium egg, at room temperature and beaten
150g of self raising flour, sifted (1 1/3 cup plus 1/2 TBS)

Coffee Butter cream Icing:
7 Tbs butter, softened
1 tsp vanilla extract
160g of icing sugar, sifted (1 cup)
1 tsp instant coffee granules, dissolved in 1 tsp boiling water
splash of milk, if needed

Preheat the oven to 160*C/325*F/ gas mark 3. Butter an 8 by 3 inch loaf tin and line with baking paper, allowing it to drape over the sides, for ease of removal.

Put the milk, butter and coffee granules in a large saucepan. Cook and stir over medium heat until the butter is melted and the coffee granules dissolved. Remove from the heat and stir in the sugar and chopped walnuts with a wooden spoon. Stir in the egg until thoroughly combined. Stir in the flour gradually, until just combined. Pour the batter into the prepared pan and smooth the surface over with the back of a metal spoon.

Bake for 40 to 45 minutes, until well risen and a skewer inserted in the center comes out clean. Leave to cool in the tin for 5 minutes before removing to a wire rack to cool completely.

To make the butter cream, using an electric whisk, beat the butter and vanilla together in a small bowl, until pale and creamy. Gradually beat in the icing sugar, a bit at a time, until well combined. Dissolve the coffee granules in 1 tsp boiling water and then cool. Beat into the butter cream. If the butter cream is too thick, you may beat in a little milk, only adding 1 tsp at a time until it reaches the desired consistency.

The Lechlers have many birthdays in September and luckily, this year Kohl's 50th anniversary sale hits the spot.  Nate and I went there yesterday for a birthday shopping spree and if you can believe this, we got just over $500. worth of items for $181. Plus $30. of Kohl's dollars, plus 15% (discount) for when I take Matt for his spree. I don't know how they do it, but I appreciate their quality and pricing.

Well, I had better get to baking.  Go bucks!

Note:
This week has been a nightmare 'bundle' wise.  I am not sure it is a good idea to bundle the phone, alarm, TV, computers all with one company.  First the electric went out due to the construction workers knocking down the transformer.  Eight hours later AEP had it back on but CUT and left all the cable wires for our house and our neighbors across the street, thank you very much.  We have Insight, they have WOW (and they are still not fixed.) So for days, nearly a week, we were without a lot of safety backups and this makes me uncomfortable. We've gone with a new system and reduced some of the items we were paying for that are not worth it like turbo Roadrunner--which is not 'turbo' at all and Showtime--NOT worth the money.  Insight used to be great and fast and concerned.  Now that they have 'bundled' with Time Warner, not so much.

Mustard Potatoes

While the guys are at the OSU football game, I caught the Barefoot Contessa's cooking show. 
Usually Saturday mornings are a trip, but today with Cooke Rd. closed down there is less activity.  Andy did manage to get to the game having given the diligent workers a reminder not to block the driveway on game day. Anyway, Ina commented she had made truck loads of these potatoes for her speciality shop in the Hamptons and they sounded and looked good, so I made them.  She used whole grain mustard and though I have six jars of different mustards, none were whole grain, so I used Jim Beam mustard. I had a couple of steaks marinating so Nate and I had those with the mustard potatoes and declared the meal to be very nice.  I had several potatoes left over, so Andy and Matt will have a tasty potato salad to enjoy when they get home. Having left at 8:00, they will be starved when they get home.                                    

                                                               
                                                               Roasted mustard potatoes turned into potato salad--the only way to fix potato salad from now on. (My new camera took this picture.  What a difference!)

The mustard potatoes are easy: She used Yukon Gold cut in quarters with a mixture of olive oil, salt, pepper and 2 tablespoons of whole grain mustard.  I added fresh herbs to the mix and sliced onions.  I put mine in the oven for 45 minutes at 350 and they were a crusty golden color and simply delicious. With the left overs, just use your favorite potato salad recipe--mine is never the same because I use what is on hand and what seems to be tasty.  I will pair this salad with brats to greet the guys.

                                                  Something good for breakfast ~ 

 

 

This breakfast casserole is forgiving and delicious.  First, butter the sides and base of an oven proof dish.  Lay frozen hash brown patties side by side until the base of the square dish is covered. Salt and pepper the potatoes and you can put a little more butter on each if you want.  This time I used thinly sliced deli ham to sprinkle over the hash browns, but bacon, sausage or any meat (or no meat) works as well. Put this in a 350 oven for 20 or so minutes--until brown and a little crispy. While that is working, put six or eight eggs in a bowl with fresh herbs of your choice, a splash of milk or cream, salt pepper and grated cheese of your choice.  When the hash browns are ready, pour the egg mixture over the top and sprinkle with more cheese.  It takes about 20 more minutes in the hot, 350, oven to complete this dish.  It just needs to bake to firmness--or how ever you like your egg dishes.  You cannot ruin this dish and it is good for extending the meal to accommodate late risers, especially on the week ends.

 

As you can see, we started without you.

 

 

Someone has invented a garlic card to take the place of a garlic press.  Just rub the garlic across the raised surface.

 

 I received the new Lee Child book Wanted Man.  I should have waited for paper back.  I have read all seventeen of his books and have liked all but three, including this one.  It was very disappointing, so save your money and borrow mine. It's like another person writes the ones I don't care for; there is just a different ebb and flow or else I am just tired of him.

                                                      

If I ever cook again ~

After each big party I swear I am off cooking for a long time.  Then, along comes Cook's Corner, on time, every Wednesday morning and it presents me with some tasty recipes, in case I decide to enter the kitchen.  It's like some cookbooks hit a person just right and others stay on the shelf with nary a second  glance, well, Cook's Corner is the same way.  I always look at the recipes, but select only a few to try.  An interesting feature of this section of the paper is something called Classic Corner which features, once a week, recipes from ten years ago.  Today the crazy crust pizza recipe intrigued me. Also, the open-face cheese and onion canapes and the easy peach cobbler caught my eye. Sadly, the outdoor market peaches are finished for the year, so I will have to wait for the peach one.  The recipe is from the famous local fruit market and I bet it is good, although my Bisquick recipe (with sour cream) is still a favorite to fall back on in case this one is not up to snuff.

                                                        

I have no (cooking) pictures to show you because my new camera has not arrived.  Cooke Road is closed for 40 days for all kinds of goings-on in the way of updates and new lines and  repairs and inserts, so it is hard to tell when the mail or packages can get to my door.  Anyway, the camera has been ordered and should arrive soon. A note about the work on Cook Road.  It is certainly easy to tell when a big contract has been given to a private company.  Their workers start early each day and finish late and even work in the rain. They do not stand around or lean on a shovel to chat.  They are very accommodating to the local traffic but they keep out any other traffic that tries to get through.  This is unlike the state and county workers who tend to stand around and find excuses  not do this or that for the property owners who pay property taxes at inflated rates which in turn pays their salaries.  BIG DIFFERENCE. (We pay either way, private or not, but at least we see progress and workers in action in this case.)

Sometimes the Cook's Corner shines and today was one of them. Here are three recipes that appeal to me, in case I ever want to cook again--which is likely, but not soon.

Makes 6 servings

Crazy Crust Pizza

1 pound ground beef
1 cup flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground pepper
2/3 cup milk
2 eggs
1/4 cup chopped onion
1 can (4 ounces) mushroom pieces and stems, drained
1 can (8 ounces) pizza sauce
1 cup shredded mozzarella

Arrange rack at lowest part of oven. Preheat oven to 425 degrees. Grease a 12-by-18-inch pan with a rim.

In a large skillet, cook beef until thoroughly cooked, crumbling with a spoon. Drain.

In a small bowl, combine flour, Italian seasoning, salt, pepper, milk and eggs. Stir until smooth. Pour batter into prepared pan, tilting pan so it covers the bottom. Sprinkle beef over. Top with onion and mushrooms.

Bake 25 to 30 minutes or until crust is deep golden brown. Spoon sauce over pizza. Top with cheese. Bake 7 to 12 minutes longer or until cheese melts.



This is the easiest peach cobbler recipe I have ever found. It is originally from Lynd’s Fruit Farm in Pataskala.

1 stick butter or margarine
1 cup self-rising flour
1 cup sugar
1 cup milk
4 cups pitted, peeled, sliced peaches

Preheat oven to 375 degrees. Put butter in a 11/2- to 2-quart baking dish. Place in oven until melted.

Stir together flour and sugar. Add milk. Stir just to blend.

Spread melted butter evenly in bottom of baking dish. Pour half of the batter into the dish. Arrange peaches over batter. Pour remaining batter over, spreading evenly over peaches. Bake until lightly browned, about 45 minutes.



Open-Face cheese and onion canapes



1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon Beau Monde seasoning (see Note)
1/8 teaspoon garlic salt
1 small Vidalia onion, diced
1/2 cup mayonnaise

Thin sliced white bread

Combine all ingredients except bread.

Preheat broiler.

Cut crusts off bread. Cut 2 circles out of each slice using a cookie cutter or glass. Arrange on baking sheet. Lightly toast 1 side of each slice under broiler.

Turn bread over. Spread cheese mixture on un toasted side. Place under broiler briefly until just lightly toasted.

Serve immediately.

Note: Beau Monde is a seasoning salt available in the spice section of some supermarkets.

I have been neglecting Mennonite Girls Can Cook (blog), so when I checked it today, wouldn't you know, a recipe and picture for a peach loaf that looks scrumptious.  I think I will make it for the guys on the crew doing Cooke Rd.  They are the best team of workers I have ever seen--here before dawn and still here after 8:00 pm. I am sure the project will be finished on or before time and it will be well done.  It looks choreographed--this dance of large equipment.  It is fun to watch and Bella and Andy and I do a lot of watching. 9/7/2012
                                                        

                                  

Peach Loaf

Ingredients:

• 2 cups peaches, peeled and finely chopped
• 1 tablespoon lemon juice
• 2 cups white flour
• 1/2 cup whole wheat flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/4 cup oil
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1/4 cup pecans, toasted and chopped
• 1/3 cup coconut

Method:

1. Peel and chop peaches, stir in lemon juice and set aside.
2. In a large bowl combine dry ingredients.
3. In another bowl, combine eggs, milk, oil and flavorings.
4. Add wet ingredients to the dry ingredients just until combined. The batter will be thick.
5. Fold in the peaches, pecans and coconut.
6. Pour into a greased loaf pan and bake at 350º for 1 hour or until inserted toothpick comes out clean.
7. Allow to cool in pan for a few minutes before turning out on a rack to cool completely before slicing.

Recipe and picture from the blog Mennonitegirlscancook
Thank you.
 

Labor Day 2012

I am posting before having a drink so that I can get the festivities recorded.  Happy Labor (less) Day.

                                                 

 

Our beautiful dinner roast.  George is our carver. Ten pounds of prime rib served over twenty people with all the trimmings and beef and noodles with the left overs on Tuesday.




Day after: Hovering between rain and no rain we were able to have a normal holiday with swimming, games and, as you can see, plenty of food.  Not a rain drop fell after weeks of forecasting that the tropical storm was coming to visit. It was HOT and humid, however. The only other snag was now my camera has decided after taking only three pictures at a time then its memory is full.  Time for a new camera.

 

BJ Lechler in from California with Pam.

 Everyone left with a big bag of Andy's tomatoes and containers of various soups to get them through the work week ahead.

 

 

Nate's morning glories after a good rain.

The last  hurrah until Thanksgiving.