Tuesday, December 6, 2016

A Single Person's Holiday Tipple from Charleston Receipts

Imagine you are all alone wrapping presents in front of the fire.  You are enjoying the solitude.  You are snug and warm. You have a glass of of Egg Nog from Charleston Receipts. Life is good.

Simple Eggnog
Serves one.

1 fresh country Egg
1 cup rich Milk
1 tablespoon good Whiskey or Brandy
1 teaspoon Vanilla
1 pinch Salt
Sugar to taste

Separate the egg, beating both the yolk and the white.  Add the Sugar and Salt to the yolk, then the Whiskey or Brandy, Milk and Vanilla. Lastly add the white of Egg.  Mix and strain into a tall glass and serve cold. Grate a touch of Nutmeg on top.  -  courtesy of Mrs. Augustine T. S. Stoney  ( Louisa Jenkins). 

Charleston Receipts is the oldest Junior League cookbook still continuously in print.  No changes have been made to the original 1950 version of the cookbook, except for some minor editing and reformatting over the years. You can see a page from the book below with a recipe for Peppermint Stick Ice Cream. This cookbook has raised and is raising money for charitable causes. It can be purchased new at the Junior League's website.  I have a copy from the 13th printing in 1973.  A description from their website:
Called the Bible of all Junior League cookbooks, Charleston Receipts features recipes that have served Charleston hostesses well for decades and is considered a "must" in any cookbook collection. Described by Food & Wine as"reflecting the nostalgia for the Old-South that prevailed among low-country aristocrats during the postwar (Civil War) era," ... For its outstanding preservation of local and regional culinary customs and its benefits to the local community, Charleston Receipts was inducted into the Walter S. McIlhenny Community Cookbooks Hall of Fame in 1990.

Pennsylvania Potters - Eldreth Pottery

I am a collector of vintage American Pottery. I have over the years collected some fine pieces of McCoy and Stangl among many other American Potters. I collect both useful and Art pieces. In this era of mass production, I prize the beautiful and unique.

I make old time pickles and preserves. I want pottery crocks that will do the job and look good on the counter. I made Brandied Seckel Pears (divine and never cooked or refrigerated) in a covered clay crock from the turn of the century. The alcohol content kept all bad buggies and mold away. I am going to make natural sauerkraut in a crock as I have no room for a barrel. The best book I know on home food preservation is Marion Brown's Pickles and Preserves. Marion Brown was one of the foremost food writers of the 50s and 60s.

As I began the search for clay crocks suitable for preserving and pickling, I discovered modern Pennsylvania potters whose work is beautiful and useful. I am not the only lover and collector of American Pottery. There are Pottery Tours. Who knew? I am going to share with you what I discover about Pennsylvania's Potters and pottery lovers as I discover it.

Eldreth's Christmas Art is lovely and each piece is one-of-a-kind. Every object represented here made by Eldreth Pottery.

I found the perfect one gallon Crock. It comes from Eldreth Pottery. You can pick the design on your Crock. Your choices range from this Pig to more traditional designs. You can even have your Name on it.

Monday, November 28, 2016

Jasmine Liqueur and Organic Rum

We entertain more in the Winter Holiday Season and we go to more parties. I like to bring a unique hostess gift and make interesting new cocktails. So I am repeating this.

Corporate distillers use additives that ordinary folks would not use, if we made our own spirits. An excellent cookbook which has a chapter on home liqueur making is Spoonbread and Strawberry Wine. Making liqueur at home used to be common in American life as this scene from Arsenic and Old Lace attests:

Greenbar Organic Distillery makes their own Vodka, Gin, Tequila, Liqueurs and Bitters without additives, using classic distillery techniques and all organic ingredients.

A bottle of anything Greenbar makes would be a welcome hostess gift. I have nothing to gain from any transaction you make with Greenbar beyond the success of the company. Quality counts.
TRU Jasmine Martini                                 


1 1/4 oz TRU vodka
1 oz FRUITLAB jasmine liqueur
1/4 oz simple syrup

Glass Types: (Martini/Coupe)


Shake + strain into a martini glass
Garnish with an edible flower

Happy Holidays! 
Joy to the world.

Christmas Eve Salad

This is the time of year when Folks throw office, church, garage, AA, bowling team, study group, etc. POTLUCK parties. That can be a problem if you cannot cook, or if you are too lazy to cook much, and some other fortunate Soul snags the Chips & Dip or Beer & Soda contributions.

This Salad can be your saving grace. You do not have to cook but only prepare the fruit with care and combine carefully. Everyone will think you are a whizbang gourmand. And if you are Vegan, you will have something you can eat. There is more than one way to skin a Potluck.

Happy Holidays! This was the salad served at Christmas Eve Dinner to Stanford-in-Mexico students in 1972. Recipe from Steve and Pilar Stein of Latin Studies.

Ensalada de Noche Buena

4 small Apples, cored and sliced
4 medium Oranges, peeled and separated in sections
3 cups of canned Pineapple, drained
4 small Bananans, sliced
3 tablespoons Sugar
2 tablespoons Lemon Juice
Romaine Lettuce leaves
2 cups canned Betts, drained
1/4 cup Peanuts

Combine the first six ingredients in a large bowl, cover and refrigerate until they are cold. At the moment of serving cover a salad bowl with the Lettuce leaves, mix carefully the Fruits and the Beets, and place the mixture over the Letttuce. Sprinkle Peanuts on top and serve immediately. Serves 12.
Note: Some folks are allergic to peanuts. Serve them salted and roasted as a garnish on the side.

Back Garden Dreaming in Wintry Philadelphia

SPRING will be here March 21 and I am dreaming my new garden. And we have not yet had a hard frost in Philadelphia.

I have a very small back garden. Every year I do something different. Ask me "So what is new and exciting?" and I will tell you more than you ever wanted to know about Bees.

You can grow Things to Eat and Flowers in the smallest space. If you are new to gardening and/or tend to be neat and like structure, you may find The Ultimate Guide to Square Foot Gardening of use by George Gerona. George has made his article comprehensive and his blog Loyal Gardener is one of the best gardening blogs I know. Or you may plant a Spiral Garden. Or grow vegetables in a pipe. 

Origanum Syriacum
I come from Farmer stock and I am of the "just throw it in there and see if it grows" school of garden thought. Nature is wild and so am I.

Even I dream and plan. You have to plan. Ever grow too many Zucchini? No? Never do that. Your neighbors will only absorb so much Zucchini before they run when they see you coming.

This year I am adding two new Herbs, lovely blue Borage to attract Bees and an exotic Oregano used to make a condiment called Zaatar to sprinkle on my Hummus. It is so worth it to grow Herbs. I thought I hated Oregano until I grew some and tasted the dried Herb I grew myself. Nothing like that dessicated stuff in the supermarket. And I sent for my Fig Tree.

Every warmish sunny day I am outside staring prayerfully at my Texas Star Hibiscus and hoping for that first shoot. I planted it last Summer. It is said to be hardy but it has been a long snowy Winter here in Philadelphia. Even in Texas they pamper it. We shall see. No room in a row house garden for sissy plants.

Last but not least, I am excited about the Three Sisters garden concept, so I am going to squeeze in one of them somewhere. Squash tends to spread.

I have too much shade from neighboring back gardens. So maybe I will have to borrow a garden? And so my fevered garden dreams grow and go.

Friday, November 25, 2016

Christmas Cherry Cake

This cake dates from 1709 according to Sadie Dell the Brit. Those who posted on the old AOL Comfort Food Board remember her well.  In pace requiescat et in amore.

Sadie was a WWII war bride and a famous baker. Sadie translated the British recipe into American measurements. This is a terrific alternative to Fruit Cake.

Christmas Cherry Cake

1 cup Sugar
4 Eggs
1 cup all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1/2 pound Cherries, candied
1 pound Dates, pitted
1 pound Pecans, chopped
2 slices candied Pineapple
1/2 pound Coconut

Mix Sugar, Eggs, Flour, Baking Powder, Salt and Vanilla. Put Cherries, Dates, and Pineapple through a food grinder on coarse. Add ground fruit to the sugar mixture; then add Pecans and Coconut. You will have to use your hands to mix it. Grease and flour an angel food cake tin. Place mixture evenly in the bottom and cover with waxed paper, then brown paper. Tie with string. Bake at 350 degrees for one hour. When cake is cool, pour Sherry over it and let it sit until Christmas.

Bad Cold Soup

This is my favorite Soup when I have a bad cold. I swear this Soup works better than any antibiotic to restore health. Try it. You have nothing to lose but your stuffy nose and your bad cough. Bad Cold Soup is perfect when you feel hungry and you are too sick to cook.

Portugese Bread and Garlic Soup

4 and 1/2 cups Water
1 teaspoon Olive Oil (optional)
4 to 6 cloves Garlic, cut in pieces
1 teaspoon Salt
4 to 6 slices (6 ounces) whole grain Bread, torn into small pieces
Pepper, to taste
Parsley, minced, quantity to taste
1/4 cup of of Provolone or Mozzarella Cheese (optional)

Bring the Water and Olive Oil, if using, to a boil. Add Garlic, Salt and Bread and simmer until very soft (about 5 minutes). Mash the soup with a spoon or fork. Return briefly to a boil. Season generously with ground Black Pepper. Adjust salt to taste. Sprinkle with minced Parsley, stir and serve. If you have it, some crumbled toasted Nori will not hurt either.

Eeek! Are Cats Evolving?

“Curiosity killed the cat,” Fesgao remarked, his dark eyes unreadable. Aly rolled her eyes. Why did everyone say that to her? “People always forget the rest of the saying,” she complained. “‘And satisfaction brought it back.” ― Tamora Pierce, Trickster's Choice

Nobel Prize-winning author Ernest Hemingway was a famous aficionado of polydactyl cats, after being first given a six-toed cat by a ship's captain. Upon Hemingway's death in 1961, his former home in Key West, Florida, became a museum and a home for his cats, and it currently houses approximately fifty descendants of his cats (about half of which are polydactyl). Because of his love for these animals, polydactyl cats are sometimes referred to as "Hemingway Cats".

Some sources state that these cats are rare in Europe because they were killed as witches' familiars,[3] but other sources indicate that they are quite common in southern Britain.[2] - Wikipedia.

Indy the Smart Cat can open jars without a thumb.

Wednesday, November 2, 2016

Can City Gardens Feed Us?

I live in Philadelphia. The urban gardening movement is strong here. Just like London.

Right now I am inundated with Roma Plum Tomatoes from one plant grown in my tiny backyard. I am giving them to neighbors.

In other news, City Farmer News has received another award for their coverage of sustainable and urban agriculture and related urban planning. Greenys interested must go there for good information. 

The Christian Science Monitor has an excellent article about urban agriculture helping the working urbanite to fresh food self sufficiency. And the photo below is part of an excellent slide show that helps us understand the vastness of our food chain. Do you know that 60% of the apple juice sold in the US comes from China?

Could city farming be a solution for Bangkok’s urban poor?

A group of nutritional experts say the trend could be harnessed to improve access to food for Thailand’s growing numbers of urban poor. 

By Flora BagenalCorrespondent / August 10, 2013
The garden was set up in 2003 by a group of janitors who decided to use empty space on the building’s roof to grow food to take home to their families. In the 10 years since, it has blossomed into a fully functioning urban horticulture center, complete with trellises crisscrossed with vines and rows of potted herbs and spices. It covers an area roughly 4,000 sq. meters (about 4,300 sq. feet), that otherwise would be an expanse of unused concrete.
The guerrilla garden is one of several small city farms dotted around Bangkok. And now, a group of nutritional experts say the trend could be harnessed to improve access to food for Thailand’s growing numbers of urban poor. 

Salad on the Roof and Radishes down the Block

Food tastes best freshly picked. Imagine walking a block or two down the street from your office. You pick yourself a salad. 

And not just any salad. You get homegrown organic greens for your salad. 

Detroit is the leader in rooftop gardens and urban agriculture at the moment. 

Mexico City is not far behind. A city that was once one of the most polluted in the world is clearing up thanks to urban agriculture and rooftop gardens.

Gabriela Vargas and Elias Cattan of urban agriculture organization Cultiva Ciudad (Cultivate City), show gardening on the roof of a building in Mexico City, on November 6. A green revolution is sweeping across the car and concrete jungle, the city government has carried out a "green plan" since 2007, but many citizens have also taken it upon themselves to change.

Holiday Hospitality and Party Punch

The Holiday Party Season has arrived with Thanksgiving. Punches are elegant and perfect for Celebrations of all kinds.

These Party Punches come from Charleston Receipts. I heartily recommend this cookbook. It is the encyclopedia of Southern comfort. Proceeds from the sale of Charleston Receipts cookbook go to many worthy community projects of the Junior League of Charleston. I receive no payment.

Never forget that Punch stock should be poured over a block of ice and served cold cold cold. The only exception is the Coffee Punch below.

Coffee Punch

1 gallon strong Coffee
1 quart Cream
2 quarts Vanilla Ice Cream
5 teaspoons Vanilla
5 tablespoons Sugar

Chill Coffee. Whip Cream, add Sugar and Vanilla. Place Ice Cream and whipped Cream in punch bowl and pour Coffee over it. Mix well before serving. ( If block Ice Cream is used, slice it into thin slices before placing in the punch bowl. ) 50-60 servings.
– Mrs. S. Edward Izard Jr. (Anne Kirk)

Otranto Club Punch

1 pound loaf Sugar
1 quart strong Green Tea
Juice of 12 Lemons, strained
1-2 quarts carbonated Water
1 pint Peach Brandy
1 quart heavy or light Rum
2 quarts Brandy or Rye Whiskey

Dissolve the Sugar in the Tea; add Lemon Juice, Peach Brandy, Rum and the Brandy or Rye Whiskey. Use an abundance of ice, adding a liberal quantity of carbonated Water. 50-70 Servings.
- Louis Y. Davison Jr.

Cotillion Club Punch

1/4 pound Gunpowder (Green) Tea (makes 5 quarts)
1 quart Cherries
2 dozen Lemons, juice
1/2 pint Fruit Syrup
12 quarts carbonated Water
6-8 quarts Rye Whiskey
1/2 pint Rum
1 pound Sugar made into thick syrup

Pour 5 quarts boiling Water onto the Tea, bring this to a boil; remove from fire at once and let stand until strong enough. Strain and, when cool, add juice of Lemons, Syrup from the Cherries and also the Rye and Rum. Sweeten to taste with any Fruit Syrup; add Sugary syrup and Cherries. Bottle this stock and keep on ice until ready to serve. Pour over block of ice, add one quart Carbonated Water to one quart of stock. This stock can be kept indefinitely if bottled and sealed. Yield 275-300 servings.
- A Charleston Gentleman

Sunday, October 16, 2016

Scary Spiders and Chocolate Mice

Spider Queenby Mistiqarts

Halloween is my favorite holiday. I love to decorate. And every year I search for inexpensive dramatic decorations that cost next to nothing. Every year I find new creations on the Net. 

Spiders are a theme. One year, chicken wire Ghosts were all the rage. I think Spiders are really scary and that, after all, is the point. 

Go HERE for a Giant Spider Web made out of trash bags. I am making this for my front door.

Sure you can pay $12.00 and get a web ready made but where is the fun in that? Why shop when you have the makings of giant spiders at home already.

Last but not least, make Spider Web Cupcakes. You can find a recipe for them and Chocolate Mice at Food and Wine's Halloween Desserts. 

Saturday, October 15, 2016

365 Days a Year - Quick Pie with Music

This is the quickest pie I ever made. I had to try it. When you have to cook for your dear ones 365 days a year, you look for fast and good. This pie was delicious. It works. I am dreaming blueberry filling now.

The recipe comes from Kitchen Kapers a community fundraising cookbook published by St. Luke's Parish Association in 1976.

To be fair, you could just call this a Cobbler. You tell me.

I used butter. I hate oleomargarine. The first try I just slopped the filling all in the middle and it was good but lopsided. The second time I made it, I took a large service spoon and put a glop in the middle and then four glops in a square around it. Perfect. Truth in baking, I made both versions in a toaster oven. My stove has died.

I give you the recipe verbatim. Vintage cookbooks tend to be terse. Musical accompaniment by Marvin & Johnny 1954.


1 stick Oleo
1 cup Flour
1 cup Sugar
1 tsp. Baking Powder
1 cup Milk
1 can Cherry Pie Filling

Melt Oleo in the baking dish. Mix well Flour, Sugar, Milk and Baking Powder. Pour over the melted Oleo; do not stir. Then pour over the can of Fruit. Bake at 375 degrees for 35 minutes.

Sunday, October 2, 2016

Pumpkin Pie Cake

I love all the orange vegetables that come into season in the Fall. Pumpkin anything is divine.

Photograph taken in Bucks County Pennsylvania at Trauger's Farm.

This cake recipe meets all my requirements: simple ingredients, easy to make, tastes really good. I am republishing this from last year in case you missed it the first time.

I made this for a family party and even those who "do not like pumpkin" had seconds. Serve warm or cool with whipped Cream or Ice Cream.

Recipe comes from one of my go to recipe resources All Recipes.

Bea Gassman's Pumpkin Pie Cake

(18.25 ounce) package yellow cake mix        
1/3 cup butter, melted 
1 egg
1 (29 ounce) can pumpkin
1/2 cup brown sugar
2/3 cup milk
3 eggs
2 tablespoons pumpkin pie spice
1/4 cup butter, chilled
1/2 cup white sugar
3/4 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.

Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish. 

In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish. 

In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes, until top is golden.

Saturday, October 1, 2016


Click Me to Learn Halloween Animal MakeUp

HAPPY HALLOWEEN! See pet costumes HERE

Warning - some of the costumes at the linked site seem less than dignified and a bit cruel. However, most are funny and make you go AWWWW! Take your silly pictures, laugh if you must and get that damn costume off your long suffering pet ASAP. 


October's Bright Blue Weather

Helen Hunt Jackson
Fall is my favorite season. Time to make Pumpkin Pie and enjoy good Soup. Halloween will soon be here..

The colors of Fall are so rich - eggplant purple, bright blue sky, bright orange squashes. Time for children to dive into piles of golden leaves with abandon. Life is good.

October’s Bright Blue Weather
O SUNS and skies and clouds of June,
And flowers of June together,
Ye cannot rival for one hour
October’s bright blue weather;

When loud the bumble-bee makes haste,
Belated, thriftless vagrant,
And Golden-Rod is dying fast,
And lanes with grapes are fragrant;

When Gentians roll their fringes tight
To save them for the morning,
And chestnuts fall from satin burrs
Without a sound of warning;

When on the ground red apples lie
In piles like jewels shining,
And redder still on old stone walls
Are leaves of woodbine twining;

When all the lovely wayside things
Their white-winged seeds are sowing,
And in the fields, still green and fair,
Late aftermaths are growing;

When springs run low, and on the brooks,
In idle golden freighting,
Bright leaves sink noiseless in the hush
Of woods, for winter waiting;

When comrades seek sweet country haunts,
By twos and twos together,
And count like misers, hour by hour,
October’s bright blue weather.

O suns and skies and flowers of June,
Count all your boasts together,
Love loveth best of all the year
October’s bright blue weather.

by Helen Hunt Jackson

Friday, September 30, 2016

Football Food - Clam Dip

Unlike a great number of Americans, I am not a football fan. However, a number of football fans hang out at my house on football days. And I feed them snacks and things. And lots of good beer. 

William Flagg's Clam Dip from The Clam Lover's Cookbook. is perfect Football Food.

I might buy this cookbook. In it is a recipe for Mushrooms stuffed with Whole Clams, I am told. I love Clams. 

Clam Dip (sic)

2 packages cream cheese (3 oz each)
1 Tbs Worcestershire Sauce
1 Tbs lemon juice
1 clove garlic, minced or 1/4 tsp garlic powder
1/2 tsp salt
1/8 tsp ground black pepper
1 Tbsp Horseradish
1/4 tsp mustard powder
1 Tbsp minced onion
3 drops Tabasco sauce (or more)
2 Tbsp clam juice (reserved from canned clams)
1/2 cup sour cream
1 can minced clams, liquid reserved
1 tsp chopped chives

Place all through Tabasco into mixing bowl. Use electric mixer at low speed until blended. Add clam juice and mix. Add sour cream, mix until consistency of whipped cream. Add clams, blend at low speed. Add chives, blend only until mixed. Pour into serving dish and mound up. Chill half hour. 

Sprinkle with paprika. Garnish with chives, parsley, pimento, sliced onion or small whole clams. I sprinkle paprika and call it good.

Serve with potato chips. Recipe says saltines or potato chips, but who are we kidding? Hell, I can eat this with a spoon. Forget the chips!

English Cottage Pie

This is another recipe from Sadie Dell. She writes
 “Proper English Cottage Pie is a delicious, very traditional mince pie topped with mashed Potato. Serve with garden or mushy peas.”

1 pound lean ground Beef
1 Onion, diced
3 Carrots, diced
2 tablespoons all-purpose Flour
½ teaspoon ground Nutmeg 
1 tablespoon Italian Seasoning
2 tablespoons chopped fresh Parsley
1 ½ cups Beef Broth
1 tablespoon Tomato Paste
Salt and Pepper to taste

4 Potatoes, peeled and diced
¼ cup Butter, softened
1 cup Milk
Salt and Pepper to taste
¼ pound shredded Cheddar Cheese


Preheat oven to 400 degrees. Place a large skillet over medium heat. Crumble in ground Beef and saute one minute. Add Onion and Carrot and continue to saute until Meat is no longer pink and Onion begins to brown, about 5 minutes.

Mix in Flour, Nutmeg, mixed Herbs and Parsley. In a small bowl, combine Beef Broth and Tomato Paste. Mix together and then add to the Beef mixture. Add Salt and Pepper to taste. Lower heat and simmer for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon the mixture into a 9 inch pie plate.

Place diced potatoes in a medium saucepan. Cover with water and boil until potatoes are tender. Drain. Mash Potatoes until smooth, and then add Butter and Milk. Whip until fluffy. Add Salt and Pepper to taste. Spread potatoes over Beef filling. Sprinkle with Cheddar Cheese. Bake for 25 minutes until top is browned and Cheese is bubbly.

Thursday, September 29, 2016

Delicious Jewelry

I was selling homemade toys at a Fall Festival in Philly. There was live Jazz and all sorts of crafts. Seated right next to me was a jewelry maker. Her name is Zoe.  She makes the most attractive jewelry out of food. I cannot tell you how charming this jewelry is. Judge for yourself.

Here is Zoe's website:


And a link to her Etsy shop:


I think this costume jewelry is modern and fun. A perfect gift for the contemporary Foody in your life or anyone who loves lighthearted modern costume jewelry.  Note. I receive no payment; I just love her stuff.

Java Sweet and Hot

Coffee is good and good for you. Hallelujah! I am celebrating with a cup of Poor Richard's blend coffee from Reading Terminal Market. Life is good.

I was so happy to read this article. How much do we love coffee? We love coffee so much that we write songs about coffee. Coffee songs below.

Good to know that our love for that first cup in the morning is not in vain. And that drinking another two or three cups may have health benefits.

The illustration is a vintage tin sign. You can find more signs of this type HERE.

Why Coffee Is Good for You
Kris Gunnars, Authority Nutrition

It is more than just dark-colored liquid with caffeine. Coffee actually contains hundreds of different compounds, some of which have important health benefits.

Several massive studies have now shown that the people who drink the most coffee live longer and have a reduced risk of diseases like Alzheimer’s and diabetes. Read more ..

Friday, September 23, 2016

Halloween Gets Devil Sauce and a Soul Fondue

I have a charming small cookbook entitled The Gourmet Fondue Cookbook by B. Arthur Paull. This cookbook was written in the 70s during the Fondue craze. It was sold at Fante's here in Philly.

I am bringing Fondue back for my private little Halloween Party.  Mr. Paull's recipes are not long on quantities and procedure. They are terse. I produce them verbatim. The intrepid Foody will not be deterred. These two are adventurous and very good.

This is a savory Fondue in which the bits of food (chunks of bread, shrimp, cheese, tofu, veggies etc.) are individually cooked by the diner.

Soul Fondue

1/2 cup pureed Chicken Liver
1 minced Onion
1 teaspoon Cayenne
1/4 cup Brandy
1/2 cup Butter
2 tablespoons Worcestershire Sauce
1/2 cup Tomato Paste
1/2 cup Cream
1/2 cup grated Parmesan Cheese
Salt to taste.

Pan fry onion in butter. Add flour and stir fry 5 minutes. Add tomato paste, salt, cayenne, Worcestershire, chicken liver and cream. Stir constantly for 20 minutes. Remove from heat and add cheese. Stir until cheese melts. Add brandy.

Devil Sauce

Combine tomato sauce, vinegar, sugar, horseradish and garlic. Pour into a serving dish, cover and chill.

Mrs. Austine Sutton's Cider Sauce

“Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider. (“Hard” cider is a twentieth-century term, redundant before then since virtually all cider was hard until modern refrigeration allowed people to keep sweet cider sweet.)”
Michael Pollan, The Botany of Desire: A Plant's-Eye View of the World

Mrs. Austine Sutton's Cider Sauce for Ham or Pork Dishes

3 tablespoons Brown Sugar
1 tablspoon Corn Starch
1/4 teaspoon Salt
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
1 cup Apple Cider
1 tablespoon Lemon Juice

Thoroughly mix Sugar, Corn Starch, Salt and Spices together. Stir in the Cider and bring to a boil over high heat, stirring all the time. Remove from heat. Let mixture cool until it is thick and clear. Then stir in Lemon Juice. It is then ready to serve.

This recipe comes from Simpson-Fletcher's Soul Food Recipes.

Roasted Pumpkin Guts

I am seeing beautiful pumpkins in the market so I am doing this again. Note: you can roast the seeds of any hard Winter squash.

When I was a child, you could buy a box of roasted Indian Brand Pumpkin Seeds at the corner candy store. The box the seeds came in had a beautiful illustration of an American Indian in full Chief's headdress.

When you get done carving that pumpkin for Halloween or just to make a pie, you can roast your own pumpkin seeds. Roasted pumpkin seeds are so good.

Roasted Pumpkin Seeds

1 and 1/2 cups raw whole Pumpkin Seeds
2 teaspoons Butter, melted
Pinch Salt

Preheat oven to 300 degrees F (150 degrees C).

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

This recipe comes from allrecipes.com - for my money the best recipe site on the net. Cooks share their variations on the recipe and their opinions of the recipe's quality.

Cooks also share practical tips for recipe execution like this tip below. There are a lot of creative cooks in the world. This tip is from Valerie's Kitchen.

If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. My family prefers them seasoned with garlic salt in place of regular salt but you can use whatever suits your taste. So good!

Tuesday, September 20, 2016

Sacred Gardens

I must make amends for my long absence, Cher Readers. I have been recovering from a bad fall. I offer you a look at the work of a Sculptor, Gardener and Mystic. I think, given the beauty of the work, I will consider myself forgiven.
Gardens and Gardening...is how we honor the Divine. I have taken the challenge of doing industrial strength Gardening, I see it from every angle. Being a Sculptor, I have created what I believe to be living spaces where Earth is as Important as the work.
Please visit my instagram feed at @jkott333.
A Story of Healing 

Date Pie

This Pie recipe comes from Simpson-Fletcher's Soul Food Recipes. Seems like the perfect Pie for Winter when there is no fresh native Fruit.

Dates have been a staple food of the Middle East and the Indus Valley for thousands of years. Date Palms are believed to have originated around Iraq, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE.

Miss Melvina Price's Date Pie

1 cup chopped Dates
3/4 cup of Sugar
2 Eggs, separated
1/2 cup chopped Pecans
1 cup Butter
1/4 cup Milk
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 unbaked Pie Crust

Cream Butter and Sugar together until light and fluffy. Add beaten Egg Yolks. Blend in milk. Beat well. Stir in Pecans and Dates. Beat Egg Whites until stiff. and fold into the Date mixture. Bake at 350 degrees until set and browned. This Pie is good served with Whipped Cream, Ice Cream, or Custard Sauce.

Tuesday, September 13, 2016

Zucchini Bread and Butter Pickles

I love Bread and Butter Pickles. I have always made them made with Cucumber. This is the perfect recipe for those who have so many Zucchini in the garden that the neighbors refuse to take anymore and hide when they see you coming. 
The origin of the name and the spread of their popularity in the United States is attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark Fanning's Bread and Butter Pickles in 1923 (though the recipe and similar ones are probably much older). The story attached to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter. - wikipedia
Zucchini Bread and Butter Pickles 

1 large Onion, sliced 1/8 inch thick
6 cups small Zucchini, sliced 1/8 inch thick
1/4 cup Salt
2 cups Cider Vinegar
1 cup Sugar
1 teaspoon Turmeric
1 teaspoon Celery Seed
1 teaspoon Mustard Seed 

Place the Zucchini and Onion in a large bowl. Salt thoroughly.  Cover and leave overnight. Combine all other ingredients and bring to a boil. Add Zucchini and Onions  to the pickling brine. Bring to a boil, reduce heat and simmer 15 minutes. Pack pickles into hot sterilized pint jars. Fill jars to 1/2 inch of the top with pickling brine and seal. These pickles make excellent bread and butter sandwiches.

Peanut Butter Pie for National Peanut Day

George Washington Carver was an American botanist and inventor. The exact day and year of his birth are unknown; he was born into slavery in Missouri, either in 1861 or January 1864.

Carver's reputation is based on his research into and promotion of alternative crops to cotton, such as peanuts, soybeans, and sweet potatoes, which also aided nutrition for farm families. The most popular of his 44 practical bulletins for farmers contained 105 food recipes using peanuts.

I found this recipe in Simpson-Fletchers Soul Food Recipes. Thank you, Miss Moore for saving it for us. 

Miss Agnes Moore's Peanut Butter Pie a la Carver

1 1/4 cups Chocolate Cookie crumbs
1/4 cup white Sugar
1/4 cup Butter

1 (8 ounce) package Cream Cheese, softened
1 cup Confectioners Sugar
1 teaspoon Vanilla extract
1 cup heavy whipping Cream
1 cup creamy Peanut Butter

Preheat oven to 375 degrees. Combine Cookie Crumbs, Sugar, and Butter; and then press into a 9-inch pie plate. Bake 10 minutes and cool.
In a mixing bowl, beat Cream Cheese, 1 cup Sugar, and Vanilla until smooth. Then beat in the Peanut Butter in small amounts until well mixed. Whip the cream and gently fold into the peanut butter mixture. Spoon filling into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours or freeze (best choice) before serving.