Beth, The Bread Lady

First Salad of 2013

2013-05-20T15:55:00.004-07:00

Our first crop of red lead lettuce - became our dinner tonight along with strawberries, blueberries and some walnuts and a little bit a swiss cheese. We had some delicious peach dressing to make it complete.

Today we picked lettuce from our garden. We started with raised beds with just onions lettuce and dill. The onions and dill are still developing, but the lettuce is ready.

All veggies/fruit are grown 'organically' with just seeds, dirty/soil and water.

The red leaf variety grew quickly.

We covered the two beds with little tents to keep out the bugs and critters - we have 3 kittens and lots of night creatures such as fox, rabbits and deer. The tents are designed to keep the critters out but allow 70% of the sunlight and rain.

As the season continues, we will be adding more photos and stories from our experiment - like potatoes in containers - they are sprouting!!

Rita's Spaghetti Sauce

2013-04-25T17:29:00.000-07:00

This is a family recipe that goes back awhile. While at college, I discovered I was working with a distant cousin (on my husband's side). Rita married an Italian and this was his family recipe - so it is rather authentic. It has been modified to my taste over the years.

Ingredients

1 pound pork steak - or hamburger - or you meat of choice.
1 large can of tomato juice - about a quart - or - 28 ounces of canned tomatoes, if you like the sauce chunky, like I do.
1 8 oz can of tomato sauce.
1 6 oz can of tomato paste.
1 T dried parsley - or 1/4 c of fresh parsley.
1 crushed garlic clove.
1/2 c chopped sweet peppers - I like to use a variety of colors, orange, yellow, red, green. Peppers are easy to freeze - I think I still have some from a year or two but are still good.
1/2 t Italian herbs - your choice - just be sure to use a lot of basil.
1 Bay leaf.

Putting it together

Brown the meat - and the garlic clove.
If you don't have the time, put it all in a crockpot on low for 6-8 hours.
Put all the ingredients together in the pot of your choice.
Check throughout the day and give it a stir.
Serve with your favorite pasta.
Freeze the leftover for future lunches.

Pepperoni Hot Dip

2013-04-14T16:54:00.000-07:00

This is a 'hot dip' that is baked - the photo doesn't look like much because it went so fast I could not get a photo at the beginning of the evening.

This was sent to me by a dear friend Barbara M. S. - we were friends 50 years ago in high school and this was one of the snacks at the first reunion party (we had 2).

Kay's Pepperoni Dip

1 8 oz cream cheese
1 can cream of mushroom soup
Pepperoni

Combine the cream cheese and mushroom soup. Stir well.
Add pepperoni (can use the mini pepperoni, or if using the regular size slices - cut into quarters). Save some to put on the top.
Put into baking dish and arrange the pepperoni on top.
Bake at 400 degrees for about 30 minutes or until bubbly.
Serve with Scoops.

Extra Tips:
This recipe seems to also do fine using light or fat free cream cheese.
You can also use turkey pepperoni to reduce calories.
If you have some left over, and it's not very pretty, you can fill scoops and heat in the
microwave.
They make yummy appetizers or snacks.
It's also fun, when people say how good it is, to say "You won't believe what's in it."

Growing Your Own Garden

2013-04-13T16:39:00.001-07:00

It has been some time since I have added to my blog. A lot has happened but I hope to be adding posts soon.

Today, my daughter and I started our garden - just 'candy' onions, red leaf lettuce and some basil. A good start. It is still a bit cold here in Missouri, USA and we can still get frost.

I hope, wherever you are, that you will put some seeds in some fresh earth and grow your own food. It doesn't have to be extensive, maybe just an herb or two - something you grew and enjoyed yourself. You will receive great satisfaction in doing this little action - growing something yourself.

We put two 'grow' boxes in last year and had great success. This year, circumstances have changed but the boxes are still there and will be giving us delicious food throughout the growing season - starting today.

We had to cover the boxes with 'critter' fencing to keep out the deer and other critters who like to snack on our greenery. We also covered it with a metal grid we will use later for growing cucumbers.

If you look closely, you will see Gracie, one of our 3 cats who had a fondness for using this box for her personal use...... not this year.

Old Fashioned Rice Pudding

2013-03-03T13:33:00.001-08:00

Rice Pudding is an old recipe that has been passed down over the generations. Here is one that I have used and modified over the years.

Ingredients:

1/2 c uncooked rice - use your favorite. I find the Arborio Rice to make a creamy pudding but use your favorite.
4 c milk - I use skim milk but use your favorite.
3 eggs - use large or extra large.
3/4 c sugar - use your favorite. I sometimes use Splenda and it doesn't change the flavor. You can also use honey and agave - just use a little less agave.
1 t vanilla, use the real stuff, not artificial.
1/4 c real butter.
1/4 t salt.
1/2 t ground nutmeg or cinnamon or a favorite spice.

Putting it together:

In the top of a double boiler, combine the rice and 2 cups of milk.
Cook, stirring occasionally, over the boiling water until the rice is tender and creamy - most of the liquid will be absorbed by the rice. Usually takes about 45 minutes - don't let it get dry.
Add the butter and sugar and stir until the butter is melted.
Beat the eggs, the remainder of milk, vanilla and salt.
Pour into lightly butter casserole - a 2 quart size- is best.
Add the rice/butter/milk mixture and stir completely.
Top with the nutmeg or spice.

Baking:

Bake at 350 for about an hour.
Put the casserole in a 9x12 baking pan of water. I keep a pan on hand just for all custards.
Be sure to check to make sure it is done by inserting a clean knife in the pudding - if it comes out clean, it is done.
Can be served cold or warm.

Vintage Promo Cookbooks

2012-11-03T15:12:00.001-07:00

Here are some more old promotional cookbooks put out by companies to advertise their food product. They are all for sale on my store.

This latest batch has a recipe from each book - I think. http://www.aunttheresasmusic.com

Send me a note if you have ever used these products - I think the Spry (no copyright date found) shortening is not being produced - maybe not. The Rumford (1935) baking powder is still around and Avon still has many products around - this book is from 1980.

Cookbooks I recently found

2012-10-27T17:22:00.000-07:00

http://www.aunttheresasmusic.com

Time to branch out. for years I have been selling on ebay (see the link above) and have decided to mention the cookbooks on this site. Here are three that I added today.

Better Homes and Garden, Holiday Inspirations - food, decorating, crafts. Excellent condition, as are all three of these books. Hardback.

Pillsbury set of 5 books in a box/case - specializing in Light & Easy Cooking Collection - about 94 pages each. Paperback.

The Recipe to Healthy Living - with - Diabetes, to Healthy Bones & Joints, to a Low Allergen Life - to Digestive Health, to Healthy Aging - to a Healthy Heart and to a Healthy Heart Part II.

This set is sponsored by Sav-on Albertsons Osco - brought to you by Sav-On & Osco Pharmacists.

There are other cookbooks that I have listed on that site so just do a search.

Pumpkin Spice Recipe

2012-10-22T09:02:00.002-07:00

Making your own Pumpkin Pie Spice is very easy and a lot less expensive than buying it.

Here is the quick recipe.

Make it in small batches to keep it fresh.

4 t Cinnamon
2 t Ground Ginger
1 t Ground Cloves
1/2 t Ground Nutmeg

NOTE: If available, grind the spices yourself for even better flavor.
Store is a darkly-colored jar or tin.

Fresh Apple Cider

2012-10-05T10:04:00.000-07:00

Cider made from freshly picked apples is wonderfullllllll.

Tonight is our church's annual Chili Cookoff and I usually take some cider. Instead of having chili, I have a glass or two of cider and a light dessert.

Making it is not difficult, if you have a juicer. Some high-powdered blenders might do the same thing.

I usually quarter the apples and then put them directly into the juicer. The variety of apple does not matter. The juice will have a lot of 'sludge' so I do strain it through cheesecloth or other similar fabric at least twice first.

The difference between juice and cider, is the clarity or how clear the liquid is. Juice is wonderfully clear; whereas, cider, is cloudy because it still has a residue of the apple pulp.

I prefer it plain. Others might want to add cinnamon or other spices or even hot cinnamon candy pieces. There are 'mulling spices' that will make this a very tasty mulled cider.

Hot or cold - enjoy!

Applesauce w/honey/agave

2012-10-04T12:27:00.001-07:00

Very few things are as good in the fall as fresh applesauce. This one is made in the crockpot so it is cooking overnight. I played with the ingredients and it turned out pretty good - already taste-tested by a friend.

The first photo is when I filled the crockpot. The second one is the next morning after the sauce cooked down. The third is the finished product/

10 c fresh apples, peeled and sliced.
2 c water.
1/4 c lemon juice.
1/4 c honey.
1/4 c agave.
This makes about 8 pints plus a little leftover for snacking.
I usually use a peeler that is designed to peel, core and slice apples at the same time.
I just kept going until all the apples were gone - the number of cups of apples is just a guess. The crockpot was really filled.
As you are peeling the apples, drop them in a big bowl of water with lemon juice to keep them from darkening too soon.
Add the remainder of ingredients and cook on 'high' for 2 hours.
Reduce to 'low' until bedtime.
Before going to bed, put the pot on 'warm' if you have the setting.
I prefer a lumpy or textured sauce - no too smooth.
You can add any spices you prefer.
To can the sauce, run the jars through the dishwasher (or boil on the stove top).
Ladle the hot sauce directly into the hot jars.
Put the lid and ring on gently - don't tighten the ring until after sealed.
The 'ping' should tell you when the jars are sealed.
This makes an excellent hostess gift when visiting a friend during the upcoming holiday parties. Just put a pretty bow on it and it is ready to go.

Apple Cranberry Sauce

2012-10-02T17:59:00.000-07:00

Combining apples with cranberries is a natural combination in fall/autumn recipes. This is one I modified to my taste. Feel free to do the same.

I have three large apple trees and this year they came on strong - no apples for the last 3 years. They are small due to the extreme drought in our area but are marvelous to the taste.

Here is what I put in the sauce:

8-10 c peeled and sliced and cored apples. I used an apple peeler and it cut and peeled and cored at the same time so you will notice the evenly cut apples in the first photo.
2 c cranberries - use about 4:1 or 4 cups apples to 2 cups cranberries.
1 c water.
2 T frozen orange juice - no need to dilute it.
1 t cinnamon, or your favorite spice such as nutmeg or allspice hot cinnamon candy.
1/4 c lemon juice.
1/3 c sugar or sweetner of your choice.
1 t orange peel.
Put the lemon juice in a large bowl and add the apples as they are peeled and sliced and cored.
I used a large crockpot but you can use what you have or cook in a large pot on the stove - but watch for burning on the stove.
Drain the lemon juice/water and put the apples in the crockpot on 'low.
Stir frequently.
Add all the other ingredients.
Put on low on the crockpot and cook until the desired consistency. I did put it on 'warm' overnight and back up to 'low' in the morning.
I like my sauce a little lumpy so it is not reallllly smooth.

Tips:
You can freeze this easily. Just wait until it is cooled before putting it in the freezer.
Or, you can 'can' it - one technique would be using a 'canner' and processing it for 20 minutes.
Another technique for canning is to have really hot jars, such as directly out of a hot dish washer, add the hot sauce and seal. The jars will 'ping' as they cool and you can then tighten the jar lids, but not too much, just snugly.

Refreshing Green Smoothie

2012-09-11T14:59:00.004-07:00

Super, or lunch in a glass. Light, colorful, and very tasty. Just check your fridge for these ingredients - or similar - and enjoy.

I c green grapes - use red if you need to. Use seedless if possible.
1 c packed greens - I had some 'salad' mix left.
1/2 apple, seeded but not peeled.
1 c ice cubes.
Put all in a blender in the order shown.
You might need a 'tamper' of some sort to push the ingredients down.
Let blend for about 30 seconds or until smooth.
Try a variety of ingredients - just check the fridge and see what you have. Experiment!

Blueberry Buckle

2012-08-22T13:31:00.000-07:00

What is a buckle you might ask? A buckle is an old-fashioned, single-layer cake with a topping. Similar to a coffee cake.

Ingredients

2 c. flour of your choice - white, brown rice, all purpose, etc.
2 t. baking powder.
1/2 t. salt.
1/4 cup unsalted butter.
3/4 cup sugar or your choice.
1 large egg.
1/2 cup milk.
2 1/2 cups fresh blueberries. You can substitute your favorite berry.

Topping:
1/2 c. sugar.
1/3 c. flour.
1/2 t. ground cinnamon.
1/4 c. unsalted butter, softened.

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.
Sift 2 cups flour, baking powder, and salt into a bowl.
Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth.
Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter.
Gently fold in blueberries and spread batter into prepared springform pan. Putting waxed paper or parchement paper in the bottom really helps to get it out neatly.
Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.
Serve warm with whipped cream or ice cream - yummy!

'Fridge Smoothie

2012-08-06T12:32:00.000-07:00

A smoothie is one of the quickest and easiest drinks to make - other than pure water (filtered, of course).

I looked in the fridge and noticed the raspberries were looking a little soft - such as past their prime. So I started gathering and this is what I came up with.

1 c fresh fruit - I had raspberries. Exact amounts are not necessary, just whatever you have will do.

3/4 c Greek yogurt - this is the 6 ounce variety - any yogurt is okay. This one happened to be strawberry.
1/2 c skim milk or other nonalcoholic liquid of your choice.
6 ice cubes.
1 T sweetener, is optional. Taste the smoothie first to see if you really need a sweeter taste.
Use a Smoothie Maker or blender to make this completely smooth.
Add the ice cubes last and let it blend awhile.
This combination made 3 glasses that I drank throughout the day when I 'just had to have something.'
Other things you can add might include carrots, nuts, veggies that are looking like they need to be eaten soon.
Go wild and enjoy!!

Summer Squash Marmalade

2012-07-28T16:52:00.003-07:00

Squash is a vegetable that is easily grown all over the world in the spring and summer months. Bountiful varieties include zucchini, yellow, crook-neck, straight-neck. The varieties are endless, but usually have a soft skin that is easily 'dented' with a fingernail. Colors are often yellow or green.

Here is a good way to use the excess now and enjoy later.

Squash Marmalade/Jam

2 pounds young summer squash.
Juice from 2 lemons.
1 t fresh grated lemon peel.
1 can (13.5 ounces) crushed pineapple, drained.
1 package powdered pectin - you might also try the liquid pectin.
5 c sugar.
2 T chopped crystallized ginger.
Directions
Peel squash and slice.
Place in kettle with lemon juice, lemon peel and drained pineapple.
Bring to a boil.
Lower heat and simmer uncovered for 15 minutes.
Add pectin and bring to a boil.
Stir in sugar and ginger at full rolling boil for 1 minute, stirring often.
Remove from heat; skim off foam.
Allow mixture to cool for 5 minutes.
Skim off any more foam and ladle into hot sterilized jars and seal.
Marmalades are very similar to jams but have more 'texture' or chunks of the main ingredient - in this case, summer squash.

Zucchini - Too Many? - Freeze

2012-07-18T08:49:00.000-07:00

Zucchini is one of those vegetables that is very versatile. Here is one way to freeze it and use it later.

Basic Zucchini-Vegetable Mixture

1 c chopped onion
1 chopped celery.
2 T melted butter.
2 chicken stock or bouillon.
2 c chopped carrots.
2 c chopped zucchini.
1 c corn from the cob.
1 c chopped green pepper
Salt and pepper to taste.
Saute onion and celery in melted butter until softened.
Add broth and carrots and simmer for 20 minutes.
Add zucchini, corn and green pepper and simmer 10 minutes more.
Add seasonings to taste.
Pour into freezer containers/bags.
Use in stews, soups, casseroles or squash fillings.
Be sure to mark the bag/container before you freeze.
Also, if you love zucchini bread - just shred the recipe's recommended amount and freeze for later use.

Stewed Cucumbers

2012-07-16T18:16:00.001-07:00

This truly an unusual recipe that I found in my Aunt T's very old cookbook.

Steam medium sized sliced cucumbers until tender - peeling is optional.
Add a minced onion, salt, pepper.
Add butter the size of an egg
And a dusting of flour to the liquor that has formed to thicken.
Serve hot with a dash of paprika.
Cucumbers may be steamed with small onions and served in the same way.

Peaches Aith a Titch of Nutmeg

2012-07-14T15:04:00.001-07:00

This peach smoothie is easily adaptable to the quantities you have. Don't go out and get something if you are a little short on an ingredient. Just add something from your fridge to make the correct measurements.

2 c. peaches - I had a few more so I added them.
2 cartons of vanilla yogurt - about 12 ounces.
Titch of nutmeg (a pinch).
1 c orange juice - I did not have quite enough so I added water.
1/4 t real almond extract - substitute your favorite flavoring if you don't have the almond.
Makes 5 cups - more or less.
I added a little nutmeg to the top for decoration.
Blend and enjoy.

Blueberry Citrus Smoothie

2012-07-11T15:22:00.000-07:00

Only three ingredients for this luscious smoothie.

The secret to this one is to make sure the berries are very frozen. Wild blueberries have a tad (means just a little) more nutrition - they are smaller but stronger in flavor.

No added sweetener.

2 c frozen berries.
3/4 c vanilla yogurt - a little more won't hurt. I use the 'light' variety.
1/2 c orange juice - more is okay.
Blend until smooth.
Ingredients are just suggestions.
Be sure to try different combinations.
This is so thick I did not use any ice.
If too thick, add a little more orange juice.
Makes about 3 cups.

Kool-Aid Ice Cream

2012-07-09T17:46:00.000-07:00

I found this in my Aunt Theresa's cookbook and just had to share it.

1 pkg Kool-Aid - any flavor.
1 c sugar.
1/2 c water.
Mix all and freeze overnight.
Chill 1 can of Pet evaporated milk.
After well-chilled, whip it like whipped cream.
**********you might actually whip up some real heavy cream instead -- probably about 1 cup of cream.
Mix with frozen Kool-Aid and freeze again.
Might be an interesting treat for the kids to make - if they can wait that long.

Fruit & Veggie Smoothie

2012-07-06T16:15:00.000-07:00

Summer is here and here are a couple of veggies that might be coming around now or soon - depending on where you live.

This does call for apples/applesauce which will come later - but if you have some from last year, here is the perfect smoothie for it.

1 c. apple juice.
1 c . sliced apples.
1/4 c applesauce.
1/2 c. sliced carrots.
1/2 c. peeled and sliced cucumber.
2 c. ice cubes.
Nutmeg or cinnamon, option, and just a titch (similar to a pinch).
The veggies are very sweet so try doing without any sweeteener.
This is really healthy - enjoy!
Sometimes, I leave out the ice and just enjoy the thick smoothie as a snack. - especially in this hot weather when you don't always feel like eating very much.

Limey Watermelon Smoothie

2012-07-04T15:28:00.001-07:00

This is the 4th of July and what do we all like - watermelon!

Here is the perfect drink for this holiday, and any other day, with just a little extra taste.

4 c cut watermelon chunks.
1 T lime juice.
1 T sweetener of your choice.
4 ice cubes - more or less.

Mix all but ice until smooth and then add the cubes.
Makes about 3 cups.
This would also be a good basic melon recipe - change the fruit and citrus juice - lemon or another choice.
To make a slush, make smoothie early and then freeze but not too much - just until it is very thick and icy.

'Punch Up' Your Smoothie

2012-07-02T17:58:00.000-07:00

You can greatly increase the nutritional value of your smoothie with just a few add-ons. Here are a few tips on making the smoothie into a nutritious meal - more or less.

1-2 tablespoons of:
Hemp seeds - high in omega-g and omega-3 fatty acids and a bit of protein.
Flaxseed - fiber, omega 3, 2 grams of protein.
Wheat germ - a gram of dietary fiber.
Sunflower - preshelled, copper, magnesium, selenium, and other vitamins and minerals.
Chia - soluble fifer help stabilize blood sugar, increase fullness and improve digestive health. Good source of omega-3 fatty acids and protein. --- these seeds tend to absorb water quickly, thickening the smoothie.
Whey protein - makes any smoothie a complete meal.
Tips to make your smoothie great:
Freeze the bananas, peel first and slice or put the whole banana (peeled) in a freezer bag - makes smoothies thick like soft-serve ice cream.
If you don't have frozen fruit, add a cup of ice.
Order counts - first, milk, yogurt or juice or preferred liquid. Next, drier ingredients such as leafy greens. Finally, heavy ingredients such as fruit pieces.
Layering well speeds up the smoothie process.

Cake in One Minute - really!

2012-06-30T17:35:00.002-07:00

Almost-Instant Cake for One is marvelouuuuus. Really. I was doubtful at first, but my sister-in-law sent me this recipe and it is really good.

The cake turned out perfectly cooked - it does look like a sponge but tastes great.

I used a Red Velvet cake mix that had cherry topping that I put on after it was 'baked.'

Decorate as you feel inspired.

Recipe for Instant Cake

1 box of Angel Food cake mix, any brand.
1 box of flavored cake mix of your choice.
2 T water
Mix both cake mixes together in a large ziplock bag thoroughly.
Take 3 T of the cake-mixture and put in a ramekin or other microwave-safe container.
Mix 2 T water directly into the cake mix in the container.
1 minute in the microwave on high.
That is it.
Texture is like the angel food cake.

Zucchini Smoothie

2012-06-27T16:37:00.000-07:00

Do you have too many zucchini? This quick smoothie will help.

1 medium zucchini cubed or sliced.
1 c orange juice.
2 T sweetener or to taste.
3/4 t vanilla extract.
5-6 ice cubes.
Blend all but the ice cubes first.
Add ice cubes and blend until smooth.
Nutrition: Fat 0.4 g - Sodium, 9 mg - Carbs 19.1 - Fiber 0.9 g - Protein 1.6 g ---- this is more or less, of course.