Wednesday, May 18, 2016

Weekend with the Family!

This past weekend mom and dad came up for a visit.  As always, it was great fun!

They arrived on Thursday, and I went to Robin and Davey's after school for dinner and to see them.  Friday, Duane and I already had plans for the evening (although they got cancelled because Duane was feeling "punky"), so didn't see them again until Saturday morning.

Saturday morning, I met dad, Davey, Emilie, and Abigail, and we went to the Minneapolis Farmer's Market (my first time this season!).  Robin couldn't go because she's still in a knee brace from her surgery four weeks ago, and mom stayed home with her.   Duane was still not feeling well, so he didn't go either.  Even so, it was great fun, and, although REALLY COLD, we got some fun photos...

After the farmer's market we hung out at Robin and Davey's until it was time for Abigail to get ready for her junior formal.  She looked AMAZING!

After photos, and her delivery to the rendezvous point with her friends, Robin, Davey, mom and dad, Emilie, and I had dinner (pastitsio that I made the night before...since our plans were canceled and I had time to do so), then I went home, and went to had been a long day!

They headed home Sunday morning, and I spent the day catching up on bills, cleaning, doing laundry, and getting ready for the week ahead.

Here's hoping YOU had fun with family recently too!!!

Saturday, May 7, 2016

Delphian Cookbook- Spiralbound Cookbook #45

The LAST cookbook in my spiralbound cookbook collection is a musty one I purchased recently on eBay.  It needs to spend some time with a dryer sheet in a plastic bag in my freezer, or a few days out on the deck in the sun...we'll see which method works!

It was created by the Houston Assembly of Delphian Chapters, in 1976.  I have NO IDEA what a Delphian is...

Here's the cookbook:

The page inside the book are a very nice parchment-type paper, and there are many tasty recipes from which to choose.  For this final spiralbound cookbook post, I've chosen to feature a humorous recipe from the beginning of the "Main Dishes" chapter for ELEPHANT STEW, attributed to Shirley McKinley:

Elephant Stew

1 medium size elephant (not pink)
650 lbs. potatoes
1 small rabbit
500 lbs. carrots
your favorite seasonings

Cube and brown elephant.  Peel vegetables and place in large pot with elephant.  Add water to cover contents and simmer slowly for several days.  Season to taste.  This recipe makes enough to satisfy the average family.

If company comes, simply add the rabbit, that is if they don't mind a little hare in their stew.

Enjoy, and thanks for humoring me as I shared these many WONDERFUL cookbooks, featuring AMAZING recipes from folks across the country!

Here's hoping YOU have a collection that brings a smile to YOUR face too!!!

Friday, May 6, 2016

Palatable Remembrances- Spiralbound Cookbook #44

I think this cookbook also came from Jumbo Jacks at the Iowa State Fair.  The remainder of the title on the cover states "A Collection of Recipes by Weber-Schielke Relatives in Kansas and Nebraska.  It was edited by Jenny Gaines Margrave, in Falls City, Nebraska in 2004.

Here's the cookbook:

Here's the original Gottlieb Weber clan:

The recipe I've chosen to feature in this post is for APRICOT BRAID, attributed to Susan Rippe Nun:

Apricot Braid

5 1/2 to 6 1/2 c. unsifted flour
1 tsp. salt
1/2 c, softened margarine
3 eggs, room temp.
3/4 c. sugar
3 pkg. active dry yeast
1 c. very warm water (120 degrees)
Apricot Filling
Crumb Topping

In a large bowl, thoroughly mix 1 1/4 c. flour, sugar, salt and undissolved active dry yeast.  Add butter.  Gradually add water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 1/4 c. flour.  Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a soft dough.  Turn out onto lightly-floured board; knead until smooth and elastic, about 8 to 10 minutes.  Divide dough into 3 equal pieces.  Roll one piece into a 7 x 12-inch rectangle.  Transfer to greased baking sheet.  Starting at a short side, spread 1/3 prepared Apricot Filling down center third of rectangle.  Cut 1-inch wide strips along both sides of filling, cutting from filling out to edge of dough.  Fold strips at an angle across filling, alternating from side to side.  Sprinkle with 1/3 prepared Crumb Topping.  Cover tightly with plastic wrap; place in freezer.  Repeat with remaining pieces of dough, filling and topping.  When firm, remove from baking sheets and wrap each cake with plastic wrap, then with aluminum foil.  Keep frozen up to 4 weeks.  Remove from freezer; unwrap and place on ungreased baking sheets.  Let stand, covered loosely with plastic wrap, at room temperature until fully thawed, about 2 hours.  Let rise in warm place, free from draft until more than doubled in bulk, about 1 1/2 hours.  Bake at 375 degrees for 20 to 25 minutes, or until done.  Remove from baking sheets and cool on wire racks.

APRICOT FILLING:  Combine 2 1/4 c. (11 oz. package) dried apricots and 1 1/2 c. water in saucepan.  Bring to a boil; cook until liquid is absorbed and apricots are tender, about 20 minutes.  Put in food processor and process until all apricots are ground.  Stir in 3/4 c. firmly-packed brown sugar.  Cool.

CRUMB TOPPING:  Combine 1/2 c. unsifted flour, 3 T. sugar and 3/4 tsp. ground cinnamon.  Mix in 3 T. softened butter until mixture is crumbly.


Thursday, May 5, 2016

Favorite Recipes- Spiralbound Cookbook #43

This cookbook was created by Church of St. Timothy in Escondido, California in August of 2003.  I purchased it in 2004 at an AWESOME booth at the Iowa State Fair called Jumbo Jack's Cookbooks.  Jumbo Jacks brings all of their "overstock" each year to the fair, and you can get some really GREAT cookbooks for a very low price!

Here's the cookbook:

Here's a drawing of the church:

The cookbook has many lovely illustrations on each of the chapter this:

The recipe I've chosen to feature from this cookbook is for AWE-SOME BUNCO BAKE, attributed to Patty Miller.  I have NO IDEA what BUNCO is, but it looks tasty:

AWE-Some Bunco Bake

1 lb. ground beef or meat substitute (St. Ives ground round)
2 (8 oz.) cans tomato sauce
1 (14 1/2 oz.) can black beans, rinsed and drained
1 (8 3/4 oz.) can whole kernel corn, undrained
1 (4 1/2 oz.) can chopped green chilies, undrained
2 T. chili powder
2 T. dried minced onion
1 tsp. ground cumin
1 tsp. garlic salt
1/2 tsp. oregano leaves
6 to 8 flour tortillas, divided
2 c. shredded Cheddar cheese, divided

Preheat oven to 350 degrees.  In a large skillet, brown the ground beef over medium-high heat; drain.  Add tomato sauce, beans, corn and green chilies.  Stir in chili powder, minced onion, cumin, garlic salt and organo.  Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.  In a 2-qt. baking dish coated with cooking spray, place 3 tortillas to cover bottom; overlap as needed.  Layer with 1/2 of the meat mixture and 1/2 of the cheese.  Top with remaining tortillas, meat mixture and cheese.  Bake 30 minutes.  Yield:  8 servings.


Wednesday, May 4, 2016

Culinary Delights- Spiralbound Cookbook #42

This cookbook was created by the Coin (Iowa?) United Methodist Women in 1978.  It's a nice, thick cookbook, crammed with awesome recipes.  Here's the cookbook:

Here's a drawing of the church:

The recipe I've chosen to feature is for RAISIN SPICE CAKE, attributed to Lucile Rinehart Korntved:

Raisin Spice Cake

1 c. raisins
2 c. water
1/2 c. Crisco
1 c. sugar
1 3/4 c. flour
1 tsp. soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. salt
1 beaten egg
1/2 c. nuts

Add water to raisins and boil 10 minutes.  Remove from heat, add Crisco.  Let cool while sifting sugar, flour, soda, spices and salt together.  Add to cooled raisin mixture and beat well.  Add beaten eggs and nuts.  Pour into greased 9 x 13-inch pan and bake 30 to 40 minutes in 375 degree oven.


Tuesday, May 3, 2016

The First United Presbyterian Church of Fairfield, Iowa Cookbook- Spiralbound Cookbook #41

This cookbook was created to celebrate the "135th year of service to the community" in 1976.  Here's the cookbook:

The chapter dividers all feature a Chef-Boy-Ardee type character carrying something that would be found in that flowers (candy?)...

...and fruit...

...and eating utensils...

The recipe I've chosen to feature for this post is for CANTON-TEASE BALLS, attributed to Mrs. Robert Baird:

Canton-Tease Balls

1 lb. ground beef
1 egg
1 T. corn starch
1/2 c. onion (chopped)
salt, pepper and MSG (to your taste)
1 T. cooking oil
1 c. pineapple juice
3 T. corn starch
1 T. soy sauce
3 T. vinegar
6 T. water
1/2 c. sugar
1 can pineapple bits or chunks (drained)
2 large green peppers (cut in strips)

Combine beef, egg, corn starch, chopped onion and seasonings.  Form into 1 1/2 inch balls.  Fry in small amount of oil and drain.  In another pan, heat oil and pineapple juice.  Mix together corn starch, soy sauce, vinegar, water and sugar.  Add to oil and juice.  Cook until sauce thickens, stir constantly.  Add meat balls, pineapple and peppers.  Do not cook or the color and crispness of peeper and pineapple will be lost.  May serve on rice.  Serves 4 to 6.


Monday, May 2, 2016

Cook Book!- Spiralbound Cookbook #40

Apparently, we put out a previous version of a Kaposia cookbook in 2003.  I have NO recollection of this, but, have several recipes in it.  No idea why we put it together, but here's the cookbook:

Here are a couple of the section dividers:

The recipe I've chosen to feature is for PICCALILLI CORN SALAD, attributed to student Sam Kraus:

Piccalilli Corn Salad

6 medium size ears of corn
1 c. diced (1/4 inch) seedless cucumber
1 c. cored, seeded and diced (1/4 inch) green pepper
1 medium-sized tomato, seeded and cut into 1/4 inch dice
1/4 c. finely chopped red onion
1 scallion (wiht 3 inches of green left on), thinly sliced on the diagonal
3 T. olive oil
2 T. cider vinegar
1/2 tsp. Dijon style mustard
1/2 tsp. minced garlic
1/2 tsp. sugar
pinch of curry powder
salt and freshly ground black pepper, to taste
2 T. chopped flat leaf parsley

Cut corn off cob.  Cook kernels in boiling water for 2 to 3 minutes, refresh under cold water; drain.

Mix corn, cucumber, bell pepper, tomato, red onion and scallions.

Combine oil, vinegar, mustard, garlic, sugar, curry powder, salt and pepper.  Pour over corn salad.

Combine well.  Before serving, toss with parsley.


Sunday, May 1, 2016

Play Pump Families Kaposia Cook Book- Spiralbound Cookbook #39

The school at which I used to work was part of the International Baccalaureate Primary Years Programme.  As part of the units of inquiry, action is required.  The 3rd grade team wanted to provide a play pump (a merry-go-round that drills into the ground to provide water) for a village in Africa. 

To help raise funds, we created a cookbook of recipes from students and staff.  Here's the cookbook:

We, of course, had a contest for the dividers for each section.  Some of the winners included:

The recipe I've chosen to feature is for my friend Kris's EASTER of my FAVORITES when we had "birthday treats" each month to celebrate staff birthdays:

Kris's Easter Rolls

16 Hungry Jack biscuits, quartered
8 oz. cream cheese
1/2 c. powdered sugar
1 stick butter
1 c. chopped pecans
3/4 c. brown sugar
2/3 c. maple syrup

Line 9 x 13-inch pan with nuts, brown sugar, maple syrup and 1/4 stick melted butter.  Divide each biscuit into quarters and roll each out like a pancake to 2- or 3-inches diameter.  Mix cream cheese, powdered sugar and 3/4 stick of soft butter.  Put 1/2 tsp. of mixture on each pancake.  Roll and put in pan over brown sugar mixture.  Bake at 350 degrees for 12 to 15 minutes.