Welcome to my world...

Let me begin by telling you I’m not a nutritionist, dietician, or Cordon Bleu Chef. I’ve never even worked in a restaurant. What I am is a wife of over 30 years, a mother, and a grandmother who loves to cook. I have, at times, needed to use all “101 Ways to Cook Hamburger”, made tuna casserole and split pea soup until my husband begged for mercy…and had fun doing it.

As times and finances improved, so did my repertoire. I had the freedom to try more exotic fare, like pork chops. By the time the kids were in high school, I had progressed as far as shrimp and crab. Now the kids are all grown up, it’s just the two of us, and I’ve had to re-learn to cook yet again. Of course, trying new foods and new recipes is part of the fun. My motto is “I’ve never met a recipe I didn’t change.”

That’s what this blog is about, sharing recipes, stories and memories. So, enjoy your food, enjoy your life. And most importantly, don’t forget to have fun, playing with your food.

Sunday, November 23, 2014

A Tiny Christmas Tree

There is a place on Orcas Island, where a giant Douglas fir once stood. About six feet in diameter, it must have been massive, stretching its top high into the sky. Many years ago, a windstorm toppled the tree, leaving the trunk splintered and broken about ten feet above ground level. Along a quiet country road, the stump was in no one's way, so it was left alone. Years passed, and nature being what it is, from the inside of the shattered wound a new seedling grew.

The first time I noticed the sapling, it was about two feet tall. I had passed that way twice daily for several months, but it never caught my eye until that afternoon...the tiny tree was decorated.

I slowed to get a better look. A strand of red and gold tinsel wound neatly through the branches, twinkling in the rustling breeze. I smiled. How cool that last night's wind had blown it just that way. The tinsel stayed on all through the holidays until one night in early January, the tinsel was gone.

I gave it no more thought until the following winter. Then one night, the little fir was again dressed for the holidays. This time it had red bows tied on the branches, and a gold star on top. Okay, the wind didn't do that. Again, the finery disappeared after the New Year. I was delighted. Every year since, and probably for many before, the little tree has been decorated. I never found out who decorates the tree. Actually, I never asked. The fantasy of Christmas magic is just too much fun.

Each year at this time, I would begin watching, waiting for my sure sign of the Christmas season. One year, there was nothing. Thanksgiving weekend came and went, and the first weekend in December. Nothing. It had never gone as late as the 10th before. I was beginning to worry.

Then, one morning, I thought I caught a glint of tinsel in my headlights as I came down the hill. Too dark to really see, I hoped I was correct. Sure enough, in the light of day the small tree was covered with glass balls, red bows and silver tinsel. It brought a smile to my face, and brightness to an otherwise dreary, rainy day.

I hope the tradition continues for many years to come.

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Here are two hot appetizers, nice on a cold winter night. Fresh seafood makes these just heavenly. Both can be done in the toaster oven.
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Angels on Horseback

Pre-heat the broiler to 450°
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1 dozen fresh oysters, shucked   or  1 jar small fresh oysters
1 lb. thin sliced lean bacon
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Cut the oysters into bite size pieces. Cut each bacon strip into thirds.
Roll the bacon strips around the oyster pieces and secure with wooden picks.
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Place on an ungreased broiler pan or baking sheet. Grill under broiler until browned. Turn over and broil the other side. Watch carefully as it will cook fast and may burn .When bacon is done, drain on paper towels. 
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Transfer to serving plate. Serve warm with cocktail sauce for dipping.
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Crab Stuffed Mushrooms 
           
 
 
 
 

Use extra large mushrooms
Heat oven to 325°
20 fresh Crimini mushrooms (or white button)
¾ cup Dungeness crabmeat (or 1 - 6oz. can)
3 tbsp. red onion, diced fine
Dash of cayenne
1 tbsp. olive oil
2 tbsp. butter
1 - 3oz. brick of softened cream cheese
2 tbsp. Italian seasoned bread crumbs
½ tsp. dill
½ cup sharp cheddar cheese, shredded
Fresh parsley for garnish
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Wipe mushrooms with paper towel to remove dust. Do not rinse with water. Pop out stem, leaving cap intact. Hollow out cap slightly, if needed.
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Lay caps hollow side down in a baking dish. Bake at 325° for about 15 minutes until mushrooms are cooked but still firm. (Alternately: Line a microwave safe dish with paper towels. Arrange caps, hollow side down, on paper towels. Microwave on high, covered loosely, 30 seconds at a time until mushrooms are no longer raw, about 1½ to 2 minutes total. Do not over cook or the mushrooms will start to shrivel.) Allow to drain on paper towels for a few minutes.
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Chop stems finely. Coarsely dice the crabmeat. Heat the butter and olive oil in a small skillet. Saute the onions until golden. Add the chopped stems, the crab and the cayenne. Continue to cook until most of the liquid evaporates. Remove from heat. Stir in the cream cheese, the dill and the breadcrumbs. The mixture should cling together when molded, so adjust the crumbs accordingly.
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 Fill each cap generously with stuffing. There should be enough to have a good mound in each. Place back in the same baking dish. Top each with a nice bit of cheese.
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Heat at 325° for about 5 minutes or until the cheese melts. Sprinkle with parsley and serve hot. (You can re-heat in the microwave - about 30 seconds for 6.)

Thursday, November 20, 2014

Pumpkin Cheesecake Pie



Last year for Thanksgiving we made our first "from scratch" pumpkin pie. It was a fun experience. We purchased a special "pie" pumpkin. With no clue how to proceed, we just quartered the pumpkin, cleaned out the seeds and other "pumpkin guts" (to quote Connor) placed cut side down on a cookie sheet, and baked until soft. Once cooked, I scraped the meat into the food processor bowl and pureed until smooth. Not happy with the not-orange-enough color of the puree, I added a cooked carrot to the mixture. It didn't change the flavor, but made the color more appetizing. I actually ended up with more than I needed, so I froze the remained to use in future pies or pumpkin bread.

My plan was to use the puree in place of canned pumpkin in my favorite pie recipe, but thought it deserved a homemade crust. Since I rely on frozen pie crust, I called on my son James, the chef, to make the pastry. He made a rustic, French style crust, rich with butter and sugar. It was delicious. We will definitely be doing this again.

This is my old "go to" recipe. Adjust accordingly if you bake your own pumpkin.

Pumpkin Cheesecake Pie
Heat oven to 425°

2 Crusts for 9" deep dish pie
16 oz. cream cheese, softened
1 ½  cup firmly packed brown sugar
4 eggs
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 can pumpkin (29oz.)
Whipped cream for garnish
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Beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time.

Stir in cinnamon, nutmeg and pumpkin until smooth. Pour mixture into prepared crust. Place on cookie sheet in preheated, hot oven.
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Immediately lower temperature to 350°.
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Bake 35 - 45 minutes or until center is almost set
Cool completely on wire rack. Serve topped with whipped cream
 

Thursday, November 13, 2014

Holiday Traditions

           With Thanksgiving less than two weeks away, I need to get out my old recipe file. It's a whicker basket, a mother's day gift from years ago. The cards inside are tattered, stained, and treasured. Each year, I have to look them up, to help me write my grocery list, and again to reference as I cook. These are recipes I only make for Thanksgiving and Christmas, even though they are family favorites.
            The kids used to ask me why we ate some foods only at holiday time. My answer was usually "that way it stays special, and we don't get tired of it."
            That being true, up to a point, the real reason is much more practical. Most of those dishes were a lot of work, or expensive to make. This fruit salad falls into the first category. It takes time and prep work, but it's worth the effort. It's been in the family forever, and is one of my few "don't cheat" recipes. Normally, I'm all for labor saving shortcuts, but not here. If you use fruit cocktail and cool-whip, for instance, it just isn't the same.
            Great-Grandma swore you had to use full size marshmallows, and cut them into quarters with kitchen shears. (Note: It's easier if the marshmallows and shears are both chilled.) According to her, that way they could soak up the dressing. Grandma too, was obstinate about it, and to this day, I haven't dared change anything. That would feel like cheating. So, I've passed the superstition, I mean tradition, on to a fourth generation. Now it's Laura's turn.
             I did have a friend once, though, whose mother made it with colored miniature marshmallows...and the world didn't end.
            Known regionally as 24-Hour Salad, Overnight Salad, or "that salad with the little marshmallows", this is one of my husband's favorites:
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Ambrosia
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2 cups Royal Ann cherries, halved
2 cups pineapple tidbits
2 cups mandarin oranges
2 cups quartered marshmallows
1 egg
1 ½ tbsp. sugar
¼ cup lemon juice
½ cup orange juice
1 cup heavy cream, whipped
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Combine well-drained fruit and marshmallows.
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Beat egg until lemon colored. Gradually add sugar, lemon juice and orange juice. Mix well. Cook in double boiler until smooth and thick, stirring constantly.
Allow to cool completely. Stir in whipped cream.
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Pour over fruit and fold in. Chill 24 hours before serving. Do not freeze.
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           Going from the labor intensive, to the beautifully easy, I still only make it a couple of times a year. It's a way to dress up your cranberry sauce. You still need to plan ahead a little, but the prep time is minimal. It's a jell-o salad that even cranberry-shy kids like, and the shape is a departure from the classic "can mold" of my youth.
            I've used various size and shape molds, but my favorite is a 3-cup copper ring. This makes two of those, or one 6-cup Tupperware mold.
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Cranberry-Orange Wreath
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1 - 6oz. box red jell-o, raspberry, cran-raspberry, or cranberry
2 cans whole-berry cranberry sauce
2 small cans mandarin oranges, drained well
¼ tsp. each, cinnamon, nutmeg and allspice
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Dissolve jell-o in hot water, per box directions. Add spices. Stir in cranberry sauce in place of cold water. Chill for and hour until partially set. Gently fold in mandarin oranges, and pour into 6-cup mold. Allow to set at least 6 hours, preferably overnight.
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To make un-molding easier, dip mold to the rim in very hot tap water for 10 seconds. Immediately flip onto serving plate and re-refrigerate until ready to serve.
Garnish with whipped topping just before serving, if desired