Wednesday, May 16, 2012

Monday, April 23, 2012

Hamon Breakfasts

As a kid  mom or dad never had to wake me up to get ready for school.  The wonderful smell coming from the kitchen did it.  I would lay there trying to figure out by the smell which of Mom's wonderful breakfasts she was fixing.  I thought I would share the one's I remember with you.  Now remember I was born in 1935 on the farm where we butchered our own beef /hog in the winter when it was cold. 
The back porch windows were not enclosed with glass just screen.  It was cold out there.  There was a hook in the ceiling where they hung the butchered meat and Mom would wrap a sheet around it to keep it clean.  When she needed meat she just went out and sliced off what she needed (seemed to know where to slice for tenderness) for the meal she was making.  Thought I would share the ones I have recipes for and remember.
                                               HAMON (OSWALD) BREAKFASTS

1. Beefsteak, Cornbread & Gravy
2. Creamed Rice & Fried sausage patty
3. White sauce Hash on bread
4.  Rhubarb on bread
5. Chipped dried beef gravy
6. Milk Toast with cinnamon + a fried egg on the side
7. French Toast (we called fried bread) w/ a fried egg on the side


1. Beefsteak sliced very thin.  Fried in a small amount of bacon grease and make a white gravy with the juices left in the skillet.  She would have already made a pan of fresh cornbread.  We would slice a piece of   cornbread across the middle so you have 2 thin slices and pour the gravy over it when you ate it.  I had to do what my Dad did and put a drop of catsup at each place we would take a bite.  Yum, Yum.  Of course Dad put catsup on most things he ate.  Especially cooked GREEN BEANS.  He didn't like them but Mom still raised them in the garden and they would produce all summer.  Dad like my kids loved peas but you only got 1 or 2 picking's off the pea plant.  Green beans would produce all summer.  REMEMBER THIS - we always ate a bite of one food & a bite of the other thus getting the flavor of both at the same time!!

2. Creamed rice & fried sausage
     Cook the amout of rice needed for the people you are feeding.  After cooking add cream, half & half, or if you still milk and your milk is "raw milk" (not homoginzed or pasturized) skim some of the TOP cream off your pitcher of milk in the refrigerator and use it.   Cream should cover the rice and now add about 1/2 cup sugar (or sugar to taste) to two cups of cooked rice & cook over low heat till the rice has absorbed the cream.  Add a tablespoon of butter to creamed rice. Yum, Yum.  Eat the rice bite by bite, with one bite of fried sausage.  If you have some rice left add some dried raisins, cranberries or   cherries & chopped pecans and have warmed up in the microwave for dessert that night.

3.        
8. Pancakes & Ham
9. Poached egg on toast
10. Scrambled eggs, toast & fried potatoes

Hamon Breakfasts

Friday, December 30, 2011

Salmon with Chutney

Seems like all I'm doing on here lately is good recipes collected through the years from friends & family & especially from places we've visited. Here in Florida (fish country) I dug out some of the recipes we have enjoyed in fresh fish area's especially, and things grown here like the huge beautiful Florida Avacoda's, etc. Today we ate Florida Salmon with Chutney, the influence of the English at Victoria Island across the Bay from Port Angeles, WA.

Make Chutney 1st - Peel 1 large or 2 small Pears finely chopped. Do the same with a large Mango that is slightly soft when pressing with your fingers. Sprinkle the two fruits with 1/8th tsp. ginger, pinch of cayenne pepper, 1/4 cup sugar. Mix together & serve over cooked Salmon.

Now to cook the salmon. Fry 2 nice size, but not real thick. Fresh Salmon Fillet's in a skillet, on the stove. in butter/olive oil (2 Tab. each). Brush the meat side of the fillet's lightly with chili powder. It takes away the fishy smell & taste yet you do not taste it when you eat it. One of the boys we worked with at Olympic Natl. Park shared the way his mother fixes fresh salmon. 1st his mother (after salting) brushes the meat side with brown sugar against the the way the meat lays. (if I was sewing corduoy I'd say against the grain). Coat it well and fry with the skin side UP with lid on skillet about 5 minutes on med. heat till brown on the under side. Turn over and easily peel off the skin with a fork, brushing that side with brown sugar & turn back over to brown on that side. It does not take long to cook fish. Over cooking it will make it dry. Serve this delicious salmon with the chutney on top. It is SOoooo good!! Lunch today for two.

Wednesday, December 28, 2011

Another Seasonal "Local Ingredients" Recipes

I didn't get this recipe here. It's an old, old recipe I & another lady figured out the ingredients when we ate it at a restaurant in Missouri. Our husband's were Dairy Board Members for their areas and they all met in KC for a monthly meeting. Sometimes they met with other area board members from differnt areas which was this meeting. Well, now that I got that over here it is.
Lake of the Ozarks Shrimp Salad
Line a large dinner plate with lettuce. Through the years I've discovered I like the good old cut lettuce (like the kind I raised in the garden) that is much taller than I ever let mine get but it is a beautiful dark green and delicious. I cut out the hard lighter part in the middle of the leaf.which allows you to open the leaf up and will line the plate nicely. Now take 2 dinner knives and make a (+) plus, laying them across each other. Now you have 4 equal sections. Fill in each with the
Following:
1. orange sections, or Mandarin Orange slices, drained are very good. [11 oz.]
2. Crushed pineapple, drained [small can]
3. English Walnut, pieces [amout desired]
4. Small shrimp or cut up into pieces.[amount desired] You can remove the knives now.
1 [8.75 oz.] can of Fruit Cocktail, juice and all, blend till mush
add: 4 Tab. Miracle Whip
4 tsp. Marashino Cherry Juice
I add 2 tsp. Splenda because when I grew up all canned fruit was in a heavy sweet syrup & now they are in their own juice, which is great but just not as sweet as I am used to. Blend all together with a hand whip. A SPOONFUL OF SUGAR MAKES ANYTHING GO DOWN BETTER.
Serve the dressing poured over the 4 sections. I love it, and cover each of the 4 fruits VERY well.
Hope you enjoy it as much as I just did for my evening meal. This amount serves 2 very well.

Wednesday, December 21, 2011

DECEMBER - BACK IN FLORIDA

It's almost hot today 80 degrees high. Wonderful breeze so we don't need to use the air-conditioner. DisneyWorld at MGM (now Hollywood) Studios Park Sunset Blvd. (one of the 4 parks in DisneyWORLD). We worked there 3 days a week Jan., Feb., & Mar. 1998 & 1999 after retirement. After 14 years we came down for the winter last year to see it again & how much it had changed. It was so nice to be in this beautiful weather all winter while Kansas is freezing, snowing, raining, etc. we came back again this winter. This time we are not visiting Disney except for FREE Downtown Disney. It has a wonderful restaurant, Fulton's Crab House and we have reservations to eat there at noon on Christmas Day. I've ate Ham or Turkey for Christmas in Kansas my whole life. We are spending our time (after I spent hours & hours on Google & picking up brochures, maps, etc. at the Visitor's Center as we crossed the border coming down. We have already seen some great places here in Central Florida we hadn't seen before. We didn't plan to get out on the highway this week before Christmas but I found a couple things close by that we had to see before Christmas and one was only on that day. We go to church on Sunday at Haines City (15 min. south of our campground) and after church last Sunday at 2pm was "Music in the park" & the 1st Calvary church had a "Walk through Bethlem" at 6:30pm.
We found a wonderful place here in the past, on the way back home from church on Sunday to our campground (Mouse Mt.). The wonderful place called Manny's owner is an old timer like us but always at the door to greet everyone lined up on both sides of the entrance door to the end of his bldg. I've tryed to get him to open one up in Topeka, KS but haven't got the job done yet. Not only is the steak exactly how you want it. Medium is really pink but no blood running & TENDER. But what keeps us all flocking back Sunday after Sunday is his wonderful dinner rolls & butter which (I think) has cinnamon & brown sugar in it. REAL BUTTER!!! Our church gets out at 11am & he doesn't open till 12pm but usually (with those long lines waiting) he opens about 10 min. till. 12pm all of us that have been sitting in the car in the parking lot start for the line about 15 min. . I walked up last Sunday and (of course) started talking to the couple next to me. When we were let in, the couple of us were seated almost across the aisle from us. Half way through our meal he came over and invited us to follow them when we finished eating and come to their house just down the road about 4 miles out of the city. There we were in 10 acres of beautiful fruit trees filled to overflowing with fruit. They looked like oranges but are really Murcott - Honey Tangerines. They peel like a tangerine but look and tast like an orange. Delicious orange!!!! His wife went and got the golf cart and we drove out into the beautiful fruit grove of trees. He pulled out 3 - bushel mesh fruit bags and started picking. I got to pick some, too. When he told us he was giving them to us and started filling the second bushel bag we pleaded with him to stop because we can't eat that many before they might go bad. He said,"Then past them out to your neighbors & friends at the park." Then he grabbed the 3rd bag and we drove back to their driveway where he has planted a few pink grapefruit trees & yes, we got a bushel of grapefruit, too. He would absolutely not hear to it that we pay for them. They are a gift. So we tryed to send some to our family back home but Florida will not let us mail them out. Post Office said, NO NO. So we started doing what he told us and pass them out to neighbors & friends we've made in the park since we got here Dec. 1. There just isn't anything like a fresh tree picked fruit.. Not gased at the Orange Plant so they are a beautiful orange color for the public. When I gave them out to people from Minnesota, Michigan, Massachusetts, Up-State New York, etc. I tell them next year at this time start bugging their grocery store to get some wonderful Murcott Honey-Tangerines. I am trying to help out Jerry's price for his fruit Marketing Marketing --Supply & Demand. As farmers in Kansas we know how we have no control over what we will get paid for our products. Two men that grew up as kids on farms, one in Florida in Orange Groves & one in Kansas -corn, wheat, alfalfa, dairy, beef, pigs, chickens, etc. had such a wonderful time comparing experiences. We learned so much from each other. Why doesn't everyone talk to strangers? I have learned & seen so much in my life because I talk to strangers. Next page I'm going to tell you some of the places we have gone to and plan to go to while we are here. Tourist stuff.

Monday, November 21, 2011

PEPPERNUTS - German cookie but our spelling

CHRISTMAS TRADITION: I was given this recipe in 1965 and it has been made every year since. My 4 children grew up with it every December. You make it after Thanksgiving and whenever you use the oven in December you get out the cookie sheet (saving on electricity or gas) & your dough from the refrigerator, bake a few to keep the bowl full till Christmas. Place the bowl where everyone can grab a handful as they go by and eat them like a handful of nuts. The original recipe was double (14 cups flour) the amount I am giving you. I found by making 1/2 the recipe I could make it in my Electric Mixer large bowl, using the dough hooks, it sure beat doing it by hand!! Of course I still had to make it twice (the full recipe) to keep that bowl full till Christmas.

1 cup sugar, granulated
1 cup butter (I mean BUTTER not that other stuff)
1 cup honey
1 cup Dark Syrup
1/4 cup sour cream
1/8 tsp pepper
1/2 tsp. soda
1/8 tsp. Allspice
1/4 tsp cloves, ground
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. Oil of Anise, flavoring
pinch of salt
7 cups of all purpose flour, 1 cup at a time

Cream your butter and sugar together in the mixing bowl with beaters. Then put in the dough hooks and add all the rest of the ingredients mixing well. If you do not have dough hooks for your mixer you have to stir it all together by hand. It gets really tough the last couple cups of flour. It's a very stiff dough. But it must be to make the crispy, hard, delicious, tiny cookies.
Put the dough into a large bowl with lid in the refrigerator (where you will keep it) overnight before using. Very lightly dust your hands with flour and rub across the counter where you will roll the cookie dough. Too much flour will not let it roll gently under your fingers. Take out 1 heaping Tablespoon of dough and rubbing hands together start the dough into a rope but to get it the size of a lead pencil put down on counter and using your fingers rolling along making the rope get longer and smaller. With a sharp knife cut the rope into little pieces approx. 1/2 inch long. Lay on a heavy greased baking pan about 1/2 inch apart. It may take a few times doing it to get the cookies the right size that they are not soft inside. You want them hard all the way through so they are crunchy like a nut. Don't be surprised if you have 100 on your cookie sheet. I use my old heavy thick aluminum grill pan that came with the oven years ago so mine will bake and be the same color top and bottom. Bake (depending on oven) 325 to 350 degrees 13 to 14 minutes on the rack at center of oven. Do not wait till they look brown in oven or they are too brown. Take out when the color has turned a little browner but not brown. Experiment - you will get on to it after doing several pans full. If baking several pans at once I usually set my pan out in the cold a few minutes to cool between batches. You can be rolling & cutting while it cools. In December it should be cold enough to cool it down pretty fast. Good luck. It may sound like alot of trouble but it really gets to be fun and I look forward to it once a year. Keeping the dough in the refrigerator and just baking a sheet or so once in awhile. SLIDE SHOW IS NOT MINE

Friday, November 18, 2011

HAM & APPLE PIE

I mentioned in the last entry about my ole' southern cookbooks I have. I counted and in the 3 books are 207 recipes and so far I have only tryed 13. First of all being born in the free state of Kansas and my great grandfather coming here from Kentucky in the Civil War, era. I feel like some of my language is a little southern and friends say as I read these cook books it's getting more so. I don't want to offend anyone if I said, "I've always thought the southerner's took life easy, maybe a little slower than Northerner's." I've found several recipes that taste ALOT better 4 hrs., a night, or day & night later. You kinda have to read between the lines on some of the recipes. I found one that I don't think my granddaughters could cook when it says put in Ice Box they would think they have to get a box and put ice in it. The first "refrigerators" were called "Ice Boxes." Just think if you had lived your life and never had anything to keep things cold except straw and a hole in the ground, a well, or dug a "cave" and someone invented a box [appliance] that would MAKE ICE! Laudy what a thing!!
Well, I made this the other day for lunch and the daughter-in-love dropped in so I sent some home with her. I didn't like it too well at lunch, my husband thought it was OK [that's about all you ever get out of him], BUT 4 hours later my sweet daughter-in-law called and wanted the recipe because she thinks it was DELICIOUS. I thought she was teasing but finally convinced me she REALLY did like it so here's the recipe.

HAM AND APPLE PIE Each time you see ( ) it is the 1/4 amount I made.

2 lbs cooked ham, cubed small, I used (8 oz.) sliced & I chopped; it was on sale.
4 or 5 tart apples, pared & sliced I used (2) small Gala
1/4 cup brown sugar I used (1 Tab.)
1/2 tsp. salt I used (1/8th tsp.)
1/2 tsp. pepper I used (1/8th tsp.)
1 tsp. cinnamon I used (1/4th tsp.)
2 Tab. butter I used (1/2 Tab.)
2 Tab. lemon juice I used (1/2 Tab.)
1/4 cup apple cider I didn't have any,what is 1 Tab. gonna do anyway?)

[later]
1 egg, slightly beaten I use large eggs so beat one up and it measured 1/4th cup I used (1 Tab.)
1/2 cup milk cup I used (2 Tab.) since there's 8 Tab. in 1/2 cup
2 Tablespoons shortening melted I used (1/2 Tab) I lived on a farm with milking cows all my life so my recipes say BUTTER. They'll find out how good it is for you one of these days!!!

Arrange 1/3 of the ham in a deep greased baking dish; (I used a 5'X9" bread pan for my 1/4th) cover with 1/3 of the apple slices and sprinkle with 1/2 the brown sugar, salt, pepper and cinnamon. Dot with 1 Tab. (?) butter. Repeat the process with another layer of ham, apple, brown sugar seasonings and butter, then continue until ham and apple slices are all used, leaving a layer of apple on top. Pour over all 2 Tablespoons (?) of lemon juice & ?apple cider. Cook covered, in a moderate oven 350 degrees about 20 minutes. Uncover and pour batter {below} over the top.
Batter: the last 4 items in the list of ingredients- egg, milk, butter & flour.
Bake uncovered in a modern oven 325 degrees about 25 minutes until crust is nicely browned.