My Otterbein sisters came for lunch~

 



What a glorious afternoon we had with eleven of my sorority sisters and dorm mates from college. The day was perfect, but to be sure I had the table set in the dining room for lunch and then we had coffee and Glenda's (my sister-in-law's cake recipe which is now called a poke cake) outside on this wonderful autumn day. It is always with trepidation that I see people from long ago because I like to remember them as they were in college.  It made no difference, however, because these women were just so kind and happy. We had never had a disagreement and they were so accepting.  I adore them still.

                                             ☾ °☆ 　. * ¸.　　　★　
Laughter is timeless,
Imagination has no age,
And dreams are forever☾ °☆ 　. * ¸.　　　★　
~Tinkerbell

(These picture won't mean much to some of you but I need them here for my 3rd blog book.)

 

 

 

 

 

 

 

 

I wish I had known about this recipe from David Lebovitz before our luncheon.  I would have made the iced tea with this recipe.  I actually used crystallized ginger in the tea I served, but this would have been better and a good thing to have on hand.  I am making this right away for the week end guests that we are anticipating, with pleasure.

 

 

"Fresh Ginger Syrup (I just made this and it is wonderful!)
About 2 cups (.5l)

I don’t automatically peel ginger; if you choose not to, it will give the syrup a slightly darker color, which I don’t mind. If you wish to peel it, you can. The leftover ginger can be added to a batch of marmalade, or patted dry and chopped further, then added to just-churned ice cream or gingersnap cookie dough. If you plan to reuse it, you should peel it before making the syrup with it.

This syrup is quite spicy and if you find it a bit too zippy and want to tone it down, the next time you make it (or the first time) you can blanch the chopped ginger first in boiling water, let it simmer for a couple of minutes, then drain it and proceed with the recipe.

• 8 ounces (225g) fresh ginger, unpeeled
• 4 cups (1l) water
• 2 cups (400g) sugar
• pinch salt

1. Cut the ginger into thin slices. Run a knife over it to chop it into rough, smaller pieces. (As shown in the post.)

2. Place the ginger along with the water, sugar, and salt in a nonreactive saucepan. Heat to a boil, then reduce the heat to a steady simmer, and cook for 45 minutes to one hour.

3. Let cool, then strain the syrup through a fine-mesh strainer. Store the strained syrup the refrigerator, covered, until ready to use. The syrup should keep for at least two weeks under refrigeration.

To make ginger soda: Fill glasses 1/3rd full with syrup and add a generous squeeze of fresh lemon or lime juice. Fill the glasses with ice then top with sparkling water or tonic water (or a not-too-sweet citrus soda). Stir gently to mix the ingredients and garnish with a round of citrus or fresh mint.

Other Uses: You could also make a terrific cocktail with this as a base, using bourbon, whiskey, or rum."
Picture and recipe by David Lebovitz.

My friend, Celina, sent me this recipe.

Hot Caramel Apple cider for Grown-ups

4 mugs worth of apple cider
1 mug worth of Caramel Vodka
1 T. cinnamon
1/4 C. brown sugar

Mix all ingredients above in a large pot
Heat over med-low heat, stirring occasionally
until liquid just begins to steam
(don't over heat or else the alcohol will burn off)

While cider is warming up, take your mugs or glasses
and rim them with brown sugar

Pour cider into glass and enjoy

Whole Foods may mean whole paychecks. 

 

I have a love hate relationship with these stores.  Most of their food is outstanding but so are the prices. I was spoiled by the good prices and excellent choices when a new store opened on Sawmill. Now I see red.  However, my former cooking teacher, Betty Rosbottom, author of several well know cookbooks, wrote that there are bargains to be had there. She listed maybe five or six and that still is not enough to warrant the blood pressure issue when I view the prices of other things.  The $1.99 baguette does not take the edge off the other items in my book.  It's good, but not special. (We enjoyed a very tasty baguette from Trader Joe's for less.) I remember when a Whole Food Danish was 89 cents (each) and the next time I looked the same item was $1.89 each.  I don't know how much they are now, I have not been in the store in two years. I lust after them, but won't give in. For the savings according to Betty check out her blog: http://bettyrosbottom.com/2013/09/25/whole-foods-isnt-always-whole-paycheck/

 

 

Mushroom soup with harvest grains

Remember this? Speaking of memories:
Next Tuesday ten or more of my sorority sisters and former dorm mates are coming for lunch.  I haven't seen them for over fifty years.  They meet once every fall and I have never made the date, so I invited them here. There seems to be a set of rules for this and I am only allowed to make one dish as my contribution to my own luncheon.  This is difficult for me because I am used to cooking big.  I am trying out dishes all week much to my family's delight, although not so much today for Andy, who dislikes mushrooms with an intensity.  Maybe since he is once again a student at OSU, at age 78, his horticulture class may lend an insight to this delightful specimen. His other class is Political Science, so they may debate the issue on break. Nonetheless, today it is mushroom soup with harvest grains.

                                                                    

The harvest grains are a savory blend of Israeli couscous, orzo, baby garbanzo beans and red quinoa. This blend comes in a bag from Trader Joe's and it is going to be added to many of my soups from now on.  I created this recipe this morning and only hope I can remember how I did it because it is scrumptious and I want to be able to do it again exactly the same way. Only the grains came in the bag from Joe's, the rest is from scratch in a few easy steps.

Salty Caramel Cheesecake

                                                         

 

 

If I had a food truck I would sell only soups and cheesecakes.  There are only two more shows after tonight of the food Truck Race.  I like it but I have found something I like even more and that is Facebook's food truck game.  I only wish you could buy it out right and play it as much as you like.  Facebook keeps wanting you to spend real dollars playing this game and there are ways around spending real money, but the road is fraught with time elements that drive me crazy. The Big Fish games allows you to buy a game and play it forever without out any more money factors, but they don't offer the food truck game.  Anyway, I am enjoying the game which is difficult but not as hard as it would be putting food in that truck every day and selling it to cranky people waiting, hopefully, in line. The show is fun too because several family member drift in to watch this fast-paced hour show on Sunday nights. Togetherness. That's nice.

 

I have a pet peeve, well one of several, but hoarding recipes and not sharing bugs me.  A friend from my teaching days was a good family style cook.  I always thought it was a compliment if someone asked for a recipe but she acted as though I had asked to keep one of her children. I managed to squeeze two out of her with a promise, not quite in writing, that I would not give them out. Now that was around 1966 and I think the time limit has run out. This basic cheesecake is one of them. The salty caramel is an addition of mine which I am sure she would not approve. She always topped hers, and I did as well for years, with canned pie filling or fresh fruit or with a raspberry sauce. But anything caramel and I'm a goner.

 

Here is the recipe for the cheesecake--the other recipe I managed to get from her takes THREE DAYS TO MAKE and I am never doing that one again.

 

Bake 375 for 35 minutes and then turn off the oven and leave the door open and the cake in the oven without touching it for an hour.

 

I think it might be even better with plain caramel sauce now that I have had a piece of the salty caramel.  Put the topping on that pleases you. Swirl in what you like, you cannot go wrong here.

I may have to put the recipe on later because this computer is acting up...but I will get it on.  (Maybe it doesn't matter because I don't know if any one is reading this or not.)

• (2) 8 ounces cream cheese room temperature
• 1 cup sugar
• cream these two items together
• 3 eggs
• small pinch of salt
• 2 teaspoons vanilla
• 1/ 2 teaspoon almond extract
• beat and add these items to the above mixture
• after all combined add one pint (2 cups) sour cream and mix
• Pour over a ready made crust of crushed cookies or nut mixture or gram crackers which has been mixed with soft butter--a crumb crust of your choice in a spring form pan.
•  
• With the caramel I first pour a layer of the cheesecake over the crumb crust, then a generous drizzle of caramel and then more cheese cake mixture.  After the cake has chilled, after baking, I drizzle more caramel, either salty or plain over each slice. I like it with pie filling or fresh fruit or a fresh raspberry sauce in a puddle with the cake sitting proudly on top.

I am so making this today.  Love cauliflower and every roasted vegetable! Thank you Martha.

Visit marthastewart.com

Cauliflower Steaks with Roasted Pepper and Tomato Salad

 

                                                sweet peppers and onion jam
I have recently fallen in love with sweet peppers and sweet onions jam.  I would not have been caught dead eating that until just recently and now I am slathering it on everything, well, not cheese cake, but everything else it seems.  We have a plethora of peppers and onions on hand and one simply sautés this mixture with a little butter and olive oil, salt and pepper until it is on the thick side.  I put in a little sugar to help caramelize this mixture. I had left over brussel sprouts (if you can believe I had left overs of this wonderful dish) and I combined them with the jam, some couscous, and WOW, I had a new and delicious dish. A variations of the above.

I must be hungry today.  Everything looks tasty.



*Escalloped Potatoes*
Serves 4 to 6

                                     

                                                                                   

  

 

Pumpkin oatmeal breakfast pudding

The minute I read the recipe and saw the pictures on The English Kitchen blog I got out the ingredients that I had on hand and with some variation I made this dish this morning.  It is delicious and different and a treat. I used my home made granola which the family calls crack, because I did not have plain oats having used them in the granola recipe. I used Trader Joe's sesame almonds because I had no plain pecans.

Pumpkin Pie Oatmeal* Serves 4


 Indulgent and delicious. Makes a change for breakfast! Treat your family today!

3 1/2 ounces (1 cup) old fashioned oats, not quick cook
2 1/2 tbsp brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
6 ounces (about 3/4 cup) pumpkin puree
6 ounces (3/4) cup milk

Streusel Topping;
1 ounce ( about 1/4 cup) pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a baking dish. Set aside.

Combine the oats, brown sugar, cinnamon, allspice, nutmeg, lemon zest and salt together in a medium sized bowl, stirring all together well. Whisk the vanilla, butter, pumpkin puree and milk together in another bowl. Pour the pumpkin mixture into the oats, and stir together until well combined. Pour into the prepared baking dish and then bake at for 10 minutes.

While it is baking, combine the ingredients for the topping together until crumbly. After the oatmeal has baked for 10 minutes, remove and sprinkle the topping mixture evenly over all. Bake for an additional 7 minutes. Allow to cool for 5 minutes before serving. Top with a splash of cream and some dried fruit, if desired.

 

 

                                              

Picture from The English Kitchen. She nestled her dollop in a puddle of cream, but it would be good alone or with any form of cream you like...custard, milk, ice cream, on and on. Love it!

 

Bella of the corn~

                                                         

                                                             

We are up to our hips in sweet corn since four dozen ears were forgotten on Labor Day and so I have been making chowder like crazy.  Andy took the used ears back to the compost and Bella, a dainty little dog, carried an ear back to the house for a private banquet. She is not too proud to compost dive when there are left overs to be had for the taking.

I must say sweet corn is forgiving.  Our basement is very cold and the ears kept beautifully.  I know you are to use them right as they are picked from the stalk, but hey, I am not about to throw away this lovely corn.  I started off by taking the corn off the cob.  I sauteed (is that spelled right?) it with onions and colorful peppers and we had a nice meal of that along with sliced tomatoes from the garden.  Then I got down to the business of making pots and I mean pots of chowder.  Chowder with bacon, chowder with shrimp, chowder with bacon, shrimp and Nate's potatoes from the garden.  If you come here this week, you know what you'll be eating.  I am freezing bags of it as well for the time when the snow falls and I am dreaming of an ear of corn and a slice of tomato...that time is not far off.

                                        

 

My friend, Celina, emailed this recipe for corn relish.  She took pity on me. LOL

 

Doris
I have a son that can't get enough of this "Corn Relish"
Very easy to make and goes with everything and keeps well in the jars,

Corn Relish  (makes about 5 pints)

I never made it with fresh corn or tomatoes because I didn't have them on hand
but, it could be done.

Two 1-lb cans of yellow whole kernel corn, drained
Two 1-lb cans of tomatoes, drained
1 cup chopped unpeeled cucumber
1 1/2 cups chopped onion
1 cup chopped green pepper
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon each of mustard seed, celery seed and salt

Mix all ingredients in large pot. Bring to a hard boil...remove from heat.
Ladle at once into hot sterilized jars and seal.

Got this from Stephenson's Restaurant in Kansas City

Your Bella reminds me of our Roxie; if it's food, she wants it.

Take care,   Celina

Full, in more ways than one~

If it's going to happen, it will happen to our son David.  He came to Columbus to celebrate his 50th birthday bringing his son, JD. We had a glorious long week end with over twenty guests coming for the day on Sunday. (The pictures are on after this post.)  Today Andy took the guys to the airport around 5:30 in the morning and it is a good thing they went early.  Look what happened! His suitcase was so full it exploded. I have the picture, I am having trouble getting it on here.  Twenty-five packets of Cincinnati Chili flew hither and yon to say nothing of the rest of the items packed so tightly in the one suitcase.  Luckily JD's new bat was secure in his bat case, or so I hope.  So much for male packing.         
                                          

Sunday could not have been better.  The food and family coupled with the perfect weather was another memory to hold near and dear. The food hit was the salty caramel cheesecake, a new invention of mine, using salty caramel sauce that Barefoot Contessa raved about on her blog. I bought it on line to try and intend to stock up on that. I have also made this new recipe, of three-bean (or more) salad with herbs, from Cook's Corner.  The addition of fresh herbs such as rosemary and thyme and sweet corn cut closely from the cob so it nestles in squares in the salad add such color and spark--and, it is good the next day.

Caramel and salt. Yum
Chocolate is the ideal foil for salt – as is caramel – both are richly flavored and fill your mouth with the best tastes you can imagine. And a generous pinch of salt works to balance them out like nothing else can. Because all salt isn’t the same (nor are people’s tastes), it’s not always possible to tell people exactly how much salt should go into something. (David Lebovitz) But Trader Joe knows--buy some today and put it in your cheesecake recipe.       
                                                     

I will put the recipes and hopefully the suitcase picture on as soon as my computer allows it.  Enjoy this glorious day.

Oh, I was about to cancel the sorority sister/dorm mates get together until I found out at least fifteen are planning to attend from all over the USA. (That's a lot considering our ages.)  I thought only two or three signed up, but was informed late last night that twelve have responded and more are planning their busy lives around a visit for the day here at Many Branches.  I haven't seem them for fifty odd years, so it will be fun. Life is good and it is FULL!



Recipe tested by Dispatch staff  Three bean salad with herbs and fresh corn
Vegetarian recipe
Makes 6 to 8 servings
The addition of fresh herbs such as rosemary and thyme gives this standard bean salad a fresh flavor. And, even with the sugar in the dressing, it contains less sugar than most baked beans recipes.
1 can (15 ounces) cannellini or other white beans, drained
1 can (15 ounces) kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/2 red onion, finely chopped
1 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Salt and pepper
I also added corn off the cob, cut closely from the cob so it would be in squares of sorts.
Rinse all the beans. Drain well. Transfer to a large bowl. Add onion and herbs. Toss to combine.
Whisk vinegar and sugar in a medium bowl until sugar dissolves. Gradually whisk in oil. Add to bean mixture. Toss to coat. Season generously with salt and pepper.
Cover and refrigerate at least 4 hours or up to 3 days.

They are eating high on the hog (cow) this morning as I have 'come to' after the long busy week end and decided to send the crew off to work and school with left over steak, peppers, and onions in just a touch of wine sauce.

                              

                                          

Labor Day at Many Branches 2013

 JD,Mary, David and Glenda Lechler

 Mary, David, Jd Lechler

Glenda, Joe, Nate, David, Jd Lechler

 Mary and Kathy just arriving.

David and Posy

 Marvin, JD and David

Pat, Kathy, Joe, JD, Joe, Jim

Over view of party's beginning.

Hooray It's Fall ~

                                                         


I used to get so sad at this time of year for I loved summer and fall meant the end to so many things. Now I consider it a beginning, so I like it more. I have not had time to get sad with all the  preparations afoot for the company that's coming our way.  Every day the soup pots are burbling and I seem to have worn out two crock pots at the same time.  One has an iffy dial that makes me unsure if it is on high, low, or not at all.  The other, my favorite and the one that goes to the beach house, lost its knob lifter and it is a devil prying that lid up with a knife and burning myself in the process.  (New and previously unheard of cuss words frighten the dogs or so it seems.) So far I have six soups and stews made and in the freezer.  I have two sets of meatballs, and two casseroles completed as well. This next picture is a pretty one of the soup based on the chicken from today.

                                                          

 

Chicken/ roasted vegetables and grilled chicken ravioli.

 

 

In case you missed David Lebovitz, here are his autumnal offerings: hot tomato soup with corn relish adornment, and rustic bread--we would probably serve it with grilled cheese sandwiches.

 

Andy will bring home a load of corn from tomorrow's outdoor market.

For the salsa
2 cups (300g) fresh or frozen corn kernels (warm or char the corn kernels first)
1 tablespoon olive oil
1 small tomato, diced (We have plenty of those.)
1 small red onion, diced
½ bell pepper, diced
1 small fresh chili, seeded and chopped
½ cup chopped flat-leaf parsley or cilantro
generous pinch of ancho or chipotle chili powder
juice of 1 to 2 limes
salt
 mix and adjust to taste

 

 

Roasted vegetables using Andy's tomatoes (soups)

I have two slow cookers going this morning on Andy's first day of class at The Ohio State University
 where he once taught, got a Masters, and worked.  Today, at 77, he is starting classes again. What a man! Also, he still works part time for the Regents.

I am making this soup, one pot of which will be turned into cold gazpacho, and one pot, for Pam, of roasted tomato soup with caramelized vegetables. Cooking is not always pretty but usually smells so good you can excuse some of the mess. This is a busy day with the rug cleaners coming and Andy leaving and the dogs sniffing the air waiting for a morsel to drop from the counter.

I have used every vegetable I had on hand in these two pots including butternut squash, also from our garden.  I also used that squash in the beef stew that I've prepared for the company that will be rolling in during September and October.

I used five large trays for roasting everything.  Cook's Corner had a recipe for this in today's paper which made me want to work on this, but I did not follow their recipe.  I used everything but the kitchen sink and it smells so good.  I will run it all through a food mill in the end.  The herbs from the garden roasted with all the other goodies in two different pots.

              

 

 

 

 

 

Vegetable Pies ~

NOTE: The season begins Sunday night at 9:00--the Food Truck Race season is starting.

The summer has ended and company galore will be coming to Many Branches in September and October.  David and JD arrive on the first day of the OSU football game and that is also Labor Day's long holiday week end. Andy and Joe will be at the game and Glenda will be here with me.  They will all be spending the night too, because Sunday is a big family and friends get together. New to me allrecipes sent me their magazine.  I love it! (I don't remember ordering it.)  They have the very best fall recipes  and I want to make them all starting with this beauty.  Is there anything prettier than the combination of toasty mushrooms and bright green broccoli? (Andy would say yes. He does not care for mushrooms.)
Broccoli Cheese Pie:
1 head of fresh broccoli, chopped
1 cup shredded cheddar cheese
3/4 cup plus 2 tablespoons all-purpose flour1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup melted butter
1 tablespoon butter
1 chopped onion
1/4 pound fresh mushrooms, sliced
1 cup half-half
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 beaten eggs

oven 400
Blanche the broccoli
In a bowl mix: cheddar, 3/4 cup flour, salt, mustard. Mix in melted butter until evenly moist. Press into bottom and sides of 9-inch pie dish.
Saute mushrooms and onions then stir in remaining 2 tablespoons flour and then the half and half. Add salt and nutmeg. Bring to boils and cook one minute. Remove from heat and stir in chopped blanched broccoli. Gradually and carefully stir in eggs. Transfer to pie crust.
Bake 15 minutes in preheated oven. Then reduce heat to 375 and bake 20 minutes or until a knife inserted in center comes out clean. Lovely!

Everyone seems to bring salads to potlucks.  How about bringing vegetable pies?

                                       

 

Sweet onion pie:
I first tasted onion pie in New Orleans.  Beth's family make this and it is sooo good!
1 1/2 cups Ritz crackers crumbled
6 tablespoons soft butter
2 cups thinly sliced sweet onions
2 cloves garlic
2 eggs
3/4 cup whole milk
1 tablespoon chopped chives
1/2 teaspoon  salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley
oven 350
In a bowl mix the crumbled crackers and 4 tablespoons of soft butter and then press it into a crust on the bottom and sides of a pie dish. (chill till needed)

Melt 2 tablespoons butter and sauté the onions and garlic for about 12 minutes.  arrange this mixture on to the cracker crust.
Beat eggs, milk, chives and salt in a bowl and pour this over the onions. Sprinkle with cheddar and paprika. Bake 35 minutes until knife comes out clean. Serve hot or room temp.

I can never get the lemon bars to come out right although I do enjoy other people's offerings.
I think I can pull this one off to assuage my lemon craving.

 photo: www.beckycharms.com

Lemony Lemon Brownies


Ingredients:

The "Brownie" Batter:

• 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
• 3/4 cup granulated sugar
• 1/4 teaspoon salt {Sea Salt}
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Tart Lemon Glaze:

• 1 rounded cup powdered sugar
• 4 tablespoon lemon juice
• 8 teaspoons lemon zest

Instructions:

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not over bake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

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!