Cop Car's Beat

Give 'em Hell, Harry...er...Cop Car!

Subsidizing the not-so-poor farmers

In a comment to my I've Just About Had It Up to Here posting, Cowtown Pattie wrote,

"Give 'em hell, CC!

"Right On Sistah!"

To which I replied with words concerning President Bush's speech of yesterday, and our current national situation, in general.  I started out with, "I feel like giving 'em hell, even more, following President Bush's recent address. I didn't hear the whole thing (I was driving and had to short-change the speech); but, in the part that I heard, the high price of gasoline was addressed. It is amazing to me that, when reasonable people find that they are spending too much money on entertainment and it is affecting their budget, they cut back on entertainment; but, when we find that we are paying too much for gasoline, it doesn't occur to our Prez to suggest that we use less. Oh, no. We are supposed to start drilling in Alaska. Bah! Humbug! From what I heard on the news, this morning, the American people are at least smart enough to cut down on their driving. Demand for gasoline is now low! Wouldn't it have been nice for the Prez to mention that we might conserve gasoline by driving less and conserve energy by consuming less?  [And help everything and everybody by reproducing less?]

"The Prez did say one thing with which I heartily agree. Now, when crop prices have reached an all-time high, would be an excellent time to trim the farm support that we give to "farmers" who don't need any help. It galls me that wealthy farmers/non-farmers are subsidized."

Note:  I may be putting words in The Prez's mouth.  While I didn't put the above in quotation marks, I should point out that The Prez may not have said that crop prices are at an all-time high.  I don't even know that they are at an all-time high.  I got carried away there.  (I envy Ronni's penchant for putting in the time to do research well, for zealously guarding accuracy, for giving balanced presentations, and for sticking with her code of ethics.  There's no danger of anyone's confusing the two of us!) 

Please let me, though, bring to your attention an article carried by the Kennebec Journal last November, Agricultural subsidies take
from poor, give to rich by Joseph R. Reisert.  In it, Mr Reisert wrote:

....

"In recent years, the United States has been dishing out about $25 billion per year[emphasis added] in subsidies to farmers -- at a time when farmers, as a whole, are doing very well. According to the Department of Agriculture, the average farming household has an income of $81,420 -- almost 30 percent higher than the average American family's income, and the average farming household has more than twice as much wealth (more than $800,000) as the average American household.

....

"Not only does our policy unfairly subsidize wealthy farmers, it particularly subsidizes a few commodity crops at the expense of other agricultural products. The five big crops -- wheat, cotton, corn, soybeans and rice -- rake in 90 percent of the subsidies.

"Thus we subsidize the manufacture of such things as high-fructose corn syrup and hydrogenated vegetable oils, in the process lowering the price of all those "junk food" snacks parents are supposed to discourage their kids from eating.

....

"The best course of all, however, would be to end agricultural subsidies entirely. Wealthy farmers are the last people in the world who need to be bought a free lunch on the ordinary taxpayer's dime.

"Joseph R. Reisert is associate professor of American Constitutional Law and chairman of the Department of Government at Colby College in Waterville."

Let me state right here, right now that $25 billion dollars per year would sound like the huge amount that it is were we not so inured to hearing the much larger numbers coming out of our stupid war.

Another, informative, point of view is expressed in an article that is posted by the Center for Agricultural and Rural Development at Iowa State University:  The Concentration of U.S. Agricultural Subsidies, by Bruce A Babcock.  I won't use it extensively because Mr Babcock relies upon three charts--charts that I've been unable to detect in the posting.

....

"Most of U.S. agriculture receives little or no subsidies, with 60 percent of the value of U.S. agricultural production receiving a 3 percent subsidy share in 1999. This concentration of benefits on a relatively few commodities is an artifact of the way that commodity programs were initially set up in the 1930s. Tobacco, barley, corn, wheat, cotton, oats, rice, and grain sorghum were by far the most important commodity crops that had firm political backing because production was geographically concentrated in a relatively small number of states. Livestock production was much more widely distributed throughout the states, and a significant portion of livestock products were consumed on-farm or locally. Soybeans was a relatively minor crop." ....

....

While I'm at it, I'll include the link to the Mulch blog.  It contains an amazing amount of information concerning farm subsidies.

In Appreciation of Strong Backs

For the last several weeks, Hunky Husband has been plagued by a back that gives every sign of having been abused.  That fact had kept us from exchanging the recliner that HH uses in the living room, for an older one that was kept in the basement.  Although I can bring the back of the chair up, alone, the base portion of the chair is too bulky for me to manage.  (HH has a hard time picking out a comfortable recliner.  After a few weeks, each of the two recliners had proven to be uncomfortable to him; so, we had been trading them off every few months.)  I alluded to this fact in an email to our daughters and granddaughter, a day or so ago.  Much to our surprise, we received a call from Wonderful GrandDaughter, late yesterday afternoon, asking if it was OK for her and Dudette to come down to bring the recliner upstairs for us.  After stumbling about for a bit (HH says, "I can do that!"), we agreed that they would arrive a few minutes after HH's and my dinner time--which they did--dragging Wichi Dude along with them!

Now, Wichi Dude is a wonderful guy.  He has, by all accounts, been a great husband to Dudette and father to WGD.  However, not only has he suffered from back problems in the past; but, as he reported in Pity Alert, he broke his wrist so badly several months ago, and has permanently installed rods and screws in his wrist, making him a bad candidate for too much physical labor right now.  In addition, it would never have occurred to me to ask Dudette and/or WGD for physical labor help because Dudette has, over the years, invested a lot of time and money in chiropractic sessions and, some months ago, WGD sustained an on-the-job back injury (she was a CNA, at the time--now an LPN--in a skilled nursing home.)  I have to let them judge the conditions of their own backs, I guess!

It took just a jiffy for the two women to bring the downstairs chair upstairs, and to switch chairs around in the living room.  Having decided that it would be prudent to keep both of HH's recliners in the living room, we offered a little-used rocking recliner that I had bought for myself (the noise of which bugged HH no end), to whomever.  Since Wichi Dude had brought his pickemup truck, they took the white elephant off of our hands--for WGD's use, whenever she gets into a large enough place to use it.

A huge THANK YOU to Dudette, WGD, and Wichi Dude.  Your efforts are much appreciated!

Out in the Wild--at Home

Today was nice enough (not too hot, not too cool--and sunny) to be out in the yard.  When I had put in my allotted time digging in the dirt and pulling weeds, I picked up my saw to go back to the downed tree.  I'm still (and will be for some time to come) working on getting it cut up.  Heck!  I'm still working on getting the main trunk down to the ground to make being around it a bit safer.  (The photo shows the angle of repose of the tree trunk.)  While working on the tree, a curious little chipping sparrow came over to investigate.  Pleasant visitor.  I sat midst the woods for a few minutes, then, to observe the birds.  Of course, nothing showed up!  As I was getting my tools and binoculars into the house, several purple martins flew over.  My first confirmed sightings of them this year.  Oh, and while Elegant Friend and I were out walking this fore-noon, we had a little blue heron fly across the street ahead of us.

Just to share our bounteous crop of wild violets that has been treating us for the last several weeks, I took the camera out to snap a few pics. While I was at it, I snapped a shot of a weed that I call "Creeping Charlie".  If you can tell me what it really is, please do. Of course, I had to get a shot of another wild plant that we have--one that, this spring, reminds me of buffy.  (I'll try not to duplicate her unfortunate encounter with it.     

Candies & Sweet Relishes

Cranberry Orange Relish

Boil together until skins on cranberries "pop"--about 5-10 minutes after reaching a rolling boil:

     1 pound fresh cranberries

     1 cup granulated white sugar

     1 orange (thinly sliced)

     1 cup water

This recipe was given to me by a dear friend (deceased for a few years, now) in the mid-1960s.

November 07, 2005

Grandmother H's Applebutter

Cook to desired thickness:

     8 cups apples (1/2 Jonathan & 1/2 Golden Delicious or Yellow Transparent--cored and   peeled)

     10 cups granulated white sugar

     3 teaspoons ground cinnamon

Ladle into hot, sterilized jars and cap with flats and rings.

Grandmother H and my mother always used a pressure cooker to cook the apples; but, I've always used an open kettle.

November 07, 2005

Comments

The memories this recipe brings back. My mother made applebutter when I was little. I remember helping her.

Posted by: Susan | May 14, 2006 at 03:45 PM

Ah, Susan. This blog had about died of neglect. Thanks for coming by and jogging my memory about its existence! Nothing better than home-churned butter and home-made applebutter on home-made, flaky biscuits. My mouth waters!

Posted by: Cop Car | May 14, 2006 at 03:57 PM

Foolproof Dark Chocolate Fudge

Melt together in a heavy sauce pan over low-medium flame, stirring constantly (I use a rubber or teflon spatula):

     16 ounces (weight) semi-sweet chocolate chips

     2  ounces (weight) unsweetened baking chocolate (chopped or melted in the microwave oven)

     14 ounces (fluid) sweetened, condensed milk

As soon as the lumps are melted, turn off the flame and add:

     1 1/2 teaspoons vanilla extract

     1 cup chopped walnuts or pecans

Immediately, turn out of the sauce pan into an 8"- or 9"-square cake pan that has been lined with aluminum foil.  Chill for at least 2 hours.  Turn out of the cake pan onto a cutting board and cut into small squares.  Store loosely covered at room temperature.  Makes approximately 2 pounds (weight).

I vary the fudge when preparing it for Christmas--usually making 5 or 6 variations--by substituting toffee chips, peanut butter chips, et cetera for a portion of the semi-sweet chocolate chips.  Amounts of semi-sweet chocolate chips and unsweetened baking chocolate may be traded off to obtain the darkness of chocolate preferred.  Some prefer that the nuts be omitted.

This recipe is derived from one published by the Hershey's people.  I've been using it since 1990, and it was what co-workers wished me to bring for our holiday smorgasbord, each year.

September 10, 2005

Comments

You put in a link to me under "Better Cooks than I"? Boy have I got you fooled (or you are being really nice!).

By the way, where is that recipe for cherry cake - LOL!

Posted by: bogie | September 10, 2005 at 06:30 AM

I'm testing it in my test kitchen, of course! (And there is a daisy in a bud vase on my kitchen table!) And I'm a liar.

Posted by: Cop Car | September 10, 2005 at 06:59 AM

Don't get too puffed up, Bogie. It doesn't take much to beat my cooking!

Posted by: Cop Car | September 10, 2005 at 07:07 AM

This sounds to die for!

Posted by: Susan | September 17, 2005 at 11:10 AM

Boil together until skins on cranberries "pop"--about 5-10 minutes after reaching a rolling boil:

     1 pound fresh cranberries

     1 cup granulated white sugar

     1 orange (thinly sliced)

     1 cup water

This recipe was given to me by a dear friend (deceased for a few years, now) in the mid-1960s.

Cook to desired thickness:

     8 cups apples (1/2 Jonathan & 1/2 Golden Delicious or Yellow Transparent--cored and   peeled)

     10 cups granulated white sugar

     3 teaspoons ground cinnamon

Ladle into hot, sterilized jars and cap with flats and rings.

Grandmother H and my mother always used a pressure cooker to cook the apples; but, I've always used an open kettle.

Melt together in a heavy sauce pan over low-medium flame, stirring constantly (I use a rubber or teflon spatula):

     16 ounces (weight) semi-sweet chocolate chips

     2  ounces (weight) unsweetened baking chocolate (chopped or melted in the microwave oven)

     14 ounces (fluid) sweetened, condensed milk

As soon as the lumps are melted, turn off the flame and add:

     1 1/2 teaspoons vanilla extract

     1 cup chopped walnuts or pecans

Immediately, turn out of the sauce pan into an 8"- or 9"-square cake pan that has been lined with aluminum foil.  Chill for at least 2 hours.  Turn out of the cake pan onto a cutting board and cut into small squares.  Store loosely covered at room temperature.  Makes approximately 2 pounds (weight).

I vary the fudge when preparing it for Christmas--usually making 5 or 6 variations--by substituting toffee chips, peanut butter chips, et cetera for a portion of the semi-sweet chocolate chips.  Amounts of semi-sweet chocolate chips and unsweetened baking chocolate may be traded off to obtain the darkness of chocolate preferred.  Some prefer that the nuts be omitted.

This recipe is derived from one published by the Hershey's people.  I've been using it since 1990, and it was what co-workers wished me to bring for our holiday smorgasbord, each year.

Cranberry Orange Relish

Boil together until skins on cranberries "pop"--about 5-10 minutes after reaching a rolling boil:

     1 pound fresh cranberries

     1 cup granulated white sugar

     1 orange (thinly sliced)

     1 cup water

This recipe was given to me by a dear friend (deceased for a few years, now) in the mid-1960s.

Cook to desired thickness:

     8 cups apples (1/2 Jonathan & 1/2 Golden Delicious or Yellow Transparent--cored and   peeled)

     10 cups granulated white sugar

     3 teaspoons ground cinnamon

Ladle into hot, sterilized jars and cap with flats and rings.

Grandmother H and my mother always used a pressure cooker to cook the apples; but, I've always used an open kettle.

Foolproof Dark Chocolate Fudge

Melt together in a heavy sauce pan over low-medium flame, stirring constantly (I use a rubber or teflon spatula):

     16 ounces (weight) semi-sweet chocolate chips

     2  ounces (weight) unsweetened baking chocolate (chopped or melted in the microwave oven)

     14 ounces (fluid) sweetened, condensed milk

As soon as the lumps are melted, turn off the flame and add:

     1 1/2 teaspoons vanilla extract

     1 cup chopped walnuts or pecans

Immediately, turn out of the sauce pan into an 8"- or 9"-square cake pan that has been lined with aluminum foil.  Chill for at least 2 hours.  Turn out of the cake pan onto a cutting board and cut into small squares.  Store loosely covered at room temperature.  Makes approximately 2 pounds (weight).

I vary the fudge when preparing it for Christmas--usually making 5 or 6 variations--by substituting toffee chips, peanut butter chips, et cetera for a portion of the semi-sweet chocolate chips.  Amounts of semi-sweet chocolate chips and unsweetened baking chocolate may be traded off to obtain the darkness of chocolate preferred.  Some prefer that the nuts be omitted.

This recipe is derived from one published by the Hershey's people.  I've been using it since 1990, and it was what co-workers wished me to bring for our holiday smorgasbord, each year.

Main Dishes

Stuffed Green Peppers

Having told Buffy that this recipe was included on this blog, I hasten to add it.  It is beyond understanding that I'm so late getting the recipe posted!  The basic recipe is from my late, beloved mother-in-law.  I've updated it, a bit, to make it a bit more healthful.

Combine, lightly:

     2# ground, lean beef

     1# ground, lean pork

     1 cup (uncooked) white or brown rice

     4 small eggs (or 8 egg whites)

     salt & black pepper, as desired

     1 tbsp dried, minced onion

     parsley (freshly snipped or dried)

     1 to 3 bell peppers (green, red, yellow, and/or orange)--seeded and cored

Stuff the bell peppers 1/2-full of the mixture.  Form the remaining into meat balls of desired size.  Place in large cooking kettle, covering the meat balls with cold water.  Bring to a simmer and simmer, covered, 1 1/2 hours.  Cool.  Refrigerate over-night.  De-grease, and re-heat for serving.  These are wonderful served with mashed potatoes--and the gravy, below. 

The above recipe (minus the onions and peppers) may be used to make Sodima.  Smother the meatballs in drained and rinsed sauerkraut, cook, cool, and degrease, as above. 

Gravy

Heat together:

     1 tbsp olive oil

     1 tbsp flour

     salt & pepper

Add:

     1/2 cup juices off of the stuffed green peppers

     1/2 cup tomato sauce

     1 tbsp white, granulated sugar

Heat to simmering and simmer for at least 1 minute.

August 06, 2006

Small Gumbo

Spray a 3 quart, heavy sauce pan with cooking spray.  In the pan,

Saute: 

     1/12 large onion (chopped)

     1/4 green pepper (diced)

     1/8 medium eggplant (diced)

Add:

     1 can (10  fluid ounces) chicken broth (skimmed)

     1 can (10 fluid ounces) diced tomatoes with green chilies

     4 ounces baby carrots

Simmer 10 minutes.

Add:

     1 medium-large irish potato (diced)

     4 ounces green cabbage (cut up)

Simmer 20 minutes.

Add:

     12 ounces fresh or frozen, white fish (chunks)

     8 ounces shrimp (shelled and de-veined)

Simmer to thaw and/or cook seafood.

Makes 5-6 servings.

I do not recall the source of this recipe.  I think it must have been in an advertisement since, in my hand-written copy, a specific brand of breaded fish fillets was used.  I do not use breaded fish, but you may prefer to do so.

March 14, 2006

Matt's Fetticcini Puttanesca

For 1 serving, saute (about 2 minutes):

     1 tablespoon capers (chopped)

     2 tablespoons red onion (diced)

     1/4 cup Roma tomato (diced)

     3 anchovies (cut on the bias)

     3/4 tablespoon olive oil

     garlic (crushed or in tiny dice), to taste

De-glaze pan with:

     1/4 cup vegetable stock

Add:

     Cooked pasta

     1 1/2 tablespoons green olives (sliced)

This recipe is from Chef Matt Smith of Larkspur Restaurant in Wichita KS, as published in Alive and Well, July 1998.

November 07, 2005

Fish Stew (Someone Else's Gumbo)

In a large, heavy pot, saute:

     1 small-to-medium-sized onion (diced)

     3 Tablespoons butter (or bacon grease)

Add: 

     2 to 3 quarts water

     1 pound boneless fish (cut into chunks)

     3 to 4 large tomatoes (fresh or canned--squished up)

     Celery (sliced)

     Carrots (cut up)

     Squash, eggplant, etc (cut up)

     1 pound oysters (shucked or canned)

     1/2-to-1 pound okra (sliced--fresh or frozen)

     Green pepper (diced)

Simmer over low heat for 1 or 2 hours. 

Add:

     shrimp

     1/2 of a small head of green cabbage (cut up)

Simmer an additional 20 minutes.  Remove from heat. 

Add:

     1/4 -to 1/2 teaspoon file gumbo

     Table salt (to taste)

Serve as a soup or over rice.  (Best served with freshly-baked French bread.)  Serves 6 to 10 people.

Fresh, sliced mushrooms are a good addition, and poultry or beef may be substituted for the seafood. Whatever vegetables (no legumes) happen to be in our garden or refrigerator (including spinach leaves), get thrown in--without peeling--in rather large chunks or slices.  As long as the mix of vegetables includes tomatoes, okra, and cabbage, it's nearly impossible to go wrong. 

As with many soups and stews, this dish tastes better and better as it ages.  To avoid stringiness, do not allow the stew to come to a boil when re-heating it.

I'll have to admit to having developed this recipe myself--when I lived in Florida in the early 1980s.  (No one else has to take the blame!)  Friends and co-workers seemed to enjoy the feed.  It is possible that I started out with my Aunt V's recipe for gumbo and got lost along the way.

September 28, 2005

Having told Buffy that this recipe was included on this blog, I hasten to add it.  It is beyond understanding that I'm so late getting the recipe posted!  The basic recipe is from my late, beloved mother-in-law.  I've updated it, a bit, to make it a bit more healthful.

Combine, lightly:

     2# ground, lean beef

     1# ground, lean pork

     1 cup (uncooked) white or brown rice

     4 small eggs (or 8 egg whites)

     salt & black pepper, as desired

     1 tbsp dried, minced onion

     parsley (freshly snipped or dried)

     1 to 3 bell peppers (green, red, yellow, and/or orange)--seeded and cored

Stuff the bell peppers 1/2-full of the mixture.  Form the remaining into meat balls of desired size.  Place in large cooking kettle, covering the meat balls with cold water.  Bring to a simmer and simmer, covered, 1 1/2 hours.  Cool.  Refrigerate over-night.  De-grease, and re-heat for serving.  These are wonderful served with mashed potatoes--and the gravy, below. 

The above recipe (minus the onions and peppers) may be used to make Sodima.  Smother the meatballs in drained and rinsed sauerkraut, cook, cool, and degrease, as above. 

Gravy

Heat together:

     1 tbsp olive oil

     1 tbsp flour

     salt & pepper

Add:

     1/2 cup juices off of the stuffed green peppers

     1/2 cup tomato sauce

     1 tbsp white, granulated sugar

Heat to simmering and simmer for at least 1 minute.

Spray a 3 quart, heavy sauce pan with cooking spray.  In the pan,

Saute: 

     1/12 large onion (chopped)

     1/4 green pepper (diced)

     1/8 medium eggplant (diced)

Add:

     1 can (10  fluid ounces) chicken broth (skimmed)

     1 can (10 fluid ounces) diced tomatoes with green chilies

     4 ounces baby carrots

Simmer 10 minutes.

Add:

     1 medium-large irish potato (diced)

     4 ounces green cabbage (cut up)

Simmer 20 minutes.

Add:

     12 ounces fresh or frozen, white fish (chunks)

     8 ounces shrimp (shelled and de-veined)

Simmer to thaw and/or cook seafood.

Makes 5-6 servings.

I do not recall the source of this recipe.  I think it must have been in an advertisement since, in my hand-written copy, a specific brand of breaded fish fillets was used.  I do not use breaded fish, but you may prefer to do so.

For 1 serving, saute (about 2 minutes):

     1 tablespoon capers (chopped)

     2 tablespoons red onion (diced)

     1/4 cup Roma tomato (diced)

     3 anchovies (cut on the bias)

     3/4 tablespoon olive oil

     garlic (crushed or in tiny dice), to taste

De-glaze pan with:

     1/4 cup vegetable stock

Add:

     Cooked pasta

     1 1/2 tablespoons green olives (sliced)

This recipe is from Chef Matt Smith of Larkspur Restaurant in Wichita KS, as published in Alive and Well, July 1998.

In a large, heavy pot, saute:

     1 small-to-medium-sized onion (diced)

     3 Tablespoons butter (or bacon grease)

Add: 

     2 to 3 quarts water

     1 pound boneless fish (cut into chunks)

     3 to 4 large tomatoes (fresh or canned--squished up)

     Celery (sliced)

     Carrots (cut up)

     Squash, eggplant, etc (cut up)

     1 pound oysters (shucked or canned)

     1/2-to-1 pound okra (sliced--fresh or frozen)

     Green pepper (diced)

Simmer over low heat for 1 or 2 hours. 

Add:

     shrimp

     1/2 of a small head of green cabbage (cut up)

Simmer an additional 20 minutes.  Remove from heat. 

Add:

     1/4 -to 1/2 teaspoon file gumbo

     Table salt (to taste)

Serve as a soup or over rice.  (Best served with freshly-baked French bread.)  Serves 6 to 10 people.

Fresh, sliced mushrooms are a good addition, and poultry or beef may be substituted for the seafood. Whatever vegetables (no legumes) happen to be in our garden or refrigerator (including spinach leaves), get thrown in--without peeling--in rather large chunks or slices.  As long as the mix of vegetables includes tomatoes, okra, and cabbage, it's nearly impossible to go wrong. 

As with many soups and stews, this dish tastes better and better as it ages.  To avoid stringiness, do not allow the stew to come to a boil when re-heating it.

I'll have to admit to having developed this recipe myself--when I lived in Florida in the early 1980s.  (No one else has to take the blame!)  Friends and co-workers seemed to enjoy the feed.  It is possible that I started out with my Aunt V's recipe for gumbo and got lost along the way.

September 28, 2005

Stuffed Green Peppers

Having told Buffy that this recipe was included on this blog, I hasten to add it.  It is beyond understanding that I'm so late getting the recipe posted!  The basic recipe is from my late, beloved mother-in-law.  I've updated it, a bit, to make it a bit more healthful.

Combine, lightly:

     2# ground, lean beef

     1# ground, lean pork

     1 cup (uncooked) white or brown rice

     4 small eggs (or 8 egg whites)

     salt & black pepper, as desired

     1 tbsp dried, minced onion

     parsley (freshly snipped or dried)

     1 to 3 bell peppers (green, red, yellow, and/or orange)--seeded and cored

Stuff the bell peppers 1/2-full of the mixture.  Form the remaining into meat balls of desired size.  Place in large cooking kettle, covering the meat balls with cold water.  Bring to a simmer and simmer, covered, 1 1/2 hours.  Cool.  Refrigerate over-night.  De-grease, and re-heat for serving.  These are wonderful served with mashed potatoes--and the gravy, below. 

The above recipe (minus the onions and peppers) may be used to make Sodima.  Smother the meatballs in drained and rinsed sauerkraut, cook, cool, and degrease, as above. 

Gravy

Heat together:

     1 tbsp olive oil

     1 tbsp flour

     salt & pepper

Add:

     1/2 cup juices off of the stuffed green peppers

     1/2 cup tomato sauce

     1 tbsp white, granulated sugar

Heat to simmering and simmer for at least 1 minute.

Spray a 3 quart, heavy sauce pan with cooking spray.  In the pan,

Saute: 

     1/12 large onion (chopped)

     1/4 green pepper (diced)

     1/8 medium eggplant (diced)

Add:

     1 can (10  fluid ounces) chicken broth (skimmed)

     1 can (10 fluid ounces) diced tomatoes with green chilies

     4 ounces baby carrots

Simmer 10 minutes.

Add:

     1 medium-large irish potato (diced)

     4 ounces green cabbage (cut up)

Simmer 20 minutes.

Add:

     12 ounces fresh or frozen, white fish (chunks)

     8 ounces shrimp (shelled and de-veined)

Simmer to thaw and/or cook seafood.

Makes 5-6 servings.

I do not recall the source of this recipe.  I think it must have been in an advertisement since, in my hand-written copy, a specific brand of breaded fish fillets was used.  I do not use breaded fish, but you may prefer to do so.

For 1 serving, saute (about 2 minutes):

     1 tablespoon capers (chopped)

     2 tablespoons red onion (diced)

     1/4 cup Roma tomato (diced)

     3 anchovies (cut on the bias)

     3/4 tablespoon olive oil

     garlic (crushed or in tiny dice), to taste

De-glaze pan with:

     1/4 cup vegetable stock

Add:

     Cooked pasta

     1 1/2 tablespoons green olives (sliced)

This recipe is from Chef Matt Smith of Larkspur Restaurant in Wichita KS, as published in Alive and Well, July 1998.

In a large, heavy pot, saute:

     1 small-to-medium-sized onion (diced)

     3 Tablespoons butter (or bacon grease)

Add: 

     2 to 3 quarts water

     1 pound boneless fish (cut into chunks)

     3 to 4 large tomatoes (fresh or canned--squished up)

     Celery (sliced)

     Carrots (cut up)

     Squash, eggplant, etc (cut up)

     1 pound oysters (shucked or canned)

     1/2-to-1 pound okra (sliced--fresh or frozen)

     Green pepper (diced)

Simmer over low heat for 1 or 2 hours. 

Add:

     shrimp

     1/2 of a small head of green cabbage (cut up)

Simmer an additional 20 minutes.  Remove from heat. 

Add:

     1/4 -to 1/2 teaspoon file gumbo

     Table salt (to taste)

Serve as a soup or over rice.  (Best served with freshly-baked French bread.)  Serves 6 to 10 people.

Fresh, sliced mushrooms are a good addition, and poultry or beef may be substituted for the seafood. Whatever vegetables (no legumes) happen to be in our garden or refrigerator (including spinach leaves), get thrown in--without peeling--in rather large chunks or slices.  As long as the mix of vegetables includes tomatoes, okra, and cabbage, it's nearly impossible to go wrong. 

As with many soups and stews, this dish tastes better and better as it ages.  To avoid stringiness, do not allow the stew to come to a boil when re-heating it.

I'll have to admit to having developed this recipe myself--when I lived in Florida in the early 1980s.  (No one else has to take the blame!)  Friends and co-workers seemed to enjoy the feed.  It is possible that I started out with my Aunt V's recipe for gumbo and got lost along the way.

September 28, 2005

Pastries & Puddings

Date Pudding

Part I

Mix together:

     1/2 cup granulated white sugar

     1 tablespoon butter (softened)

     1/2 cup milk

     1 teaspoon baking powder

     pinch of table salt

     2/3 cup all-purpose flour

     1 cup dates (chopped)

     2/3 to 1 cup pecan meats (chopped)

Pour into a deep baking dish.  (I use a Corning Ware® casserole that is 8 inches square and 4 inches deep.)

Part II

Bring to a boil in a 2-quart sauce pan:

     1 cup brown sugar

     2 1/2 cups water

Boil for about 10 minutes, then pour over the dough.

Bake, uncovered, for 35 minutes at 370 degrees Fahrenheit (more or less).  A browned crust forms on the top during baking.  After removing from the oven, I like to break the crust up a bit and submerse it in the syrup. The crust rises to the top, again, but has a wonderful glaze.

This is an old family recipe that I recall the younger of my mother's two sisters's making.  However, I believe that Aunt V told me that she obtained the recipe from the middle sister, Aunt G.  Regardless--this is the traditional dessert for Christmas dinners in our family.

December 30, 2005

Paul Newman Pie

This is chocolate, Susan!

For the crust, mix to make a crumbly dough:

     1/2 cup all-purpose white flour

     1/4 cup unsalted butter (softened)

     1/2 cup of Mouli-grinder grated pecans

Press into a pie plate and bake for 15-20 minutes, or until lightly golden, @ 350 degrees Fahrenheit.  Cool.

For the Filling, cream together:

     1/4 pound unsalted butter (softened)

     1/2 cup white, granulated sugar

Add and beat for 5 minutes:

     1 ounce (weight) unsweetened chocolate (melted)

     1 Tablespoon rum

     1 egg (room temperature)

Add and beat for 5 minutes:

     1 egg (room temperature)

Fold in:

     1 cup sweetened heavy cream (whipped)

Pile mixture into the cooled crust.  Top with additional whipped cream and chill for several hours before serving.  Serves eight or nine people.

If memory serves me correctly (and there is no one who can prove me wrong, I'm betting), the filling recipe is based on a recipe given me by a dear friend (deceased for a few years, now) in the mid-1960s.  I think that the crust recipe was in the Los Angeles Times in the early 1980s, for a pie that a reader sent in.  It was called Better than Paul Newman Pie.  Their pie filling was similar to my friend's.

October 01, 2005

Plum Dumplings

Mix together to form a dough:

     1 part all purpose flour (I use approximately 3 cups for 18 plums)

     1 part mashed potatoes (unseasoned)

     1 or 2 eggs

     1 Tablespoon butter

     1 Tablespoon table salt (sodium chloride)

Roll the dough out to a thickness of approximately 1/4 inch.  Cut into squares (approximately 3").  Place in the center of each square:

     1 pitted prune plum (small, blue--with skin on)

     1/2 to 1 teaspoon granulated white sugar (to taste)

     1/2 teaspoon or so, bit of butter (to taste)

Form dough into a ball around each plum.  Cook in a large pot of boiling salt water for 15 minutes.

Separately, prepare mixture of:

     3 parts bread crumbs

     1 part brown sugar

     butter

     cinnamon

Roll/cover cooked, hot dumplings with the crumb mixture.  Dumplings may be served hot or cold.  Makes a good accompaniment to garlic-roasted pork roast.

This recipe was given me by Hunky Husband's mother who was born in Serbia.

September 12, 2005

Snowflake Pudding

Mix together, well, in a heavy sauce pan:

     1 cup granulated white sugar

     1 envelope gelatin (plain)

     1/2 teaspoon table salt (sodium chloride)

Slowly add to the mixture, stirring:

     1 1/4 cups milk

Cook over low to medium flame until the solids dissolve into the milk.  Cool in the sauce pan.  Chill in the sauce pan until partially set.

Add, stirring, to produce a homogeneous pudding:

     1 teaspoon vanilla extract

     1 1/3 cups (4 ounces by weight) shredded coconut

     2 cups heavy creamed (whipped)

Pour into a 1 1/2 quart mold.  Chill for at least 4 hours.  Serve with berry sauce.

Berry Sauce

Thaw and crush:

     10 ounces (weight) frozen berries

Place berries into a non-reactive sauce pan and add:

     1 1/2 Tablespoons corn starch

     1/2 cup currant (or other) jelly

Bring berry mixture to a boil, stirring constantly.  Boil and stir until the mixture takes on a clear appearance and thickens slightly.  Cool.

This recipe is derived from a recipe found in the Better Homes and Gardens New Cook Book, Revised Edition of 1963.  It has been a traditional dessert for our New Year's Day dinner (Hunky Husband's and my original wedding anniversary day).

September 11, 2005

Comments

Yes, but does the pudding "set" or does it act like your jello? LOL

Posted by: bogie | September 17, 2005 at 05:57 AM

Dixon Chocolate Pie

Beat until frothy:

     4 (large) egg yolks

Mix in a separate bowl:

     2 cups granulated white sugar

     6 Tablespoons cocoa

     6 Tablespoons cornstarch

To the egg yolks add:

     1/4 cup of cocoa mix

Place 2 cups of water into a heavy sauce pan. 

Add: 

     egg yolk/cocoa mix

     1 teaspoon vanilla extract

     2 Tablespoons butter (softened or melted)

Heat over low to medium flame to a full boil.  Cook over low flame until thick and smooth (caution:  thickens suddenly).  Pour into a dish, for pudding, or into two 8"-diameter prepared pie crusts.  A meringue topping may be added to pies, and browned in the oven.

This is an old family recipe, most notably made by my maternal grandmother (who married a Dixon).  Note that it, unlike many chocolate pie fillings, uses water rather than milk, making for a stronger-tasting chocolate pie filling or pudding.  I don't do well at making pie crusts (I don't need the shortening in a crust, anyway), and I normally substitute Eggbeaters for the egg yolks.

September 11, 2005

Elder Brother's Flim Flan

AKA:  Texas Buttermilk-Pecan Pie

Blend in a blender for 3 minutes:

     1 cup buttermilk

     1 cup sugar

     1/2 cup biscuit mix

     3 eggs

     1/4 cup butter (softened or melted)

     1 teaspoon vanilla extract

     1/4 teaspoon ground nutmeg

Pour into a greased, 8-inch-diameter layer cake pan.

Top with: 

     2/3 cup chopped pecans.

Bake 45 minutes (more or less) at 350 degrees Fahrenheit.

Cool before serving.  Top with Rum Sauce, if desired.

Rum Sauce

Boil together:

     1 cup powdered sugar

     1 tablespoon butter

     1 tsp vanilla extract

     Rum to bring to desired consistency.

Drizzle over Flim Flan.

This dessert is derived from a recipe printed in the Los Angeles Times newspaper, submitted by Wayne Davis.  Dates from the mid-1980s.

September 10, 2005

Part I

Mix together:

     1/2 cup granulated white sugar

     1 tablespoon butter (softened)

     1/2 cup milk

     1 teaspoon baking powder

     pinch of table salt

     2/3 cup all-purpose flour

     1 cup dates (chopped)

     2/3 to 1 cup pecan meats (chopped)

Pour into a deep baking dish.  (I use a Corning Ware® casserole that is 8 inches square and 4 inches deep.)

Part II

Bring to a boil in a 2-quart sauce pan:

     1 cup brown sugar

     2 1/2 cups water

Boil for about 10 minutes, then pour over the dough.

Bake, uncovered, for 35 minutes at 370 degrees Fahrenheit (more or less).  A browned crust forms on the top during baking.  After removing from the oven, I like to break the crust up a bit and submerse it in the syrup. The crust rises to the top, again, but has a wonderful glaze.

This is an old family recipe that I recall the younger of my mother's two sisters's making.  However, I believe that Aunt V told me that she obtained the recipe from the middle sister, Aunt G.  Regardless--this is the traditional dessert for Christmas dinners in our family.

December 30, 2005

This is chocolate, Susan!

For the crust, mix to make a crumbly dough:

     1/2 cup all-purpose white flour

     1/4 cup unsalted butter (softened)

     1/2 cup of Mouli-grinder grated pecans

Press into a pie plate and bake for 15-20 minutes, or until lightly golden, @ 350 degrees Fahrenheit.  Cool.

For the Filling, cream together:

     1/4 pound unsalted butter (softened)

     1/2 cup white, granulated sugar

Add and beat for 5 minutes:

     1 ounce (weight) unsweetened chocolate (melted)

     1 Tablespoon rum

     1 egg (room temperature)

Add and beat for 5 minutes:

     1 egg (room temperature)

Fold in:

     1 cup sweetened heavy cream (whipped)

Pile mixture into the cooled crust.  Top with additional whipped cream and chill for several hours before serving.  Serves eight or nine people.

If memory serves me correctly (and there is no one who can prove me wrong, I'm betting), the filling recipe is based on a recipe given me by a dear friend (deceased for a few years, now) in the mid-1960s.  I think that the crust recipe was in the Los Angeles Times in the early 1980s, for a pie that a reader sent in.  It was called Better than Paul Newman Pie.  Their pie filling was similar to my friend's.

Mix together to form a dough:

     1 part all purpose flour (I use approximately 3 cups for 18 plums)

     1 part mashed potatoes (unseasoned)

     1 or 2 eggs

     1 Tablespoon butter

     1 Tablespoon table salt (sodium chloride)

Roll the dough out to a thickness of approximately 1/4 inch.  Cut into squares (approximately 3").  Place in the center of each square:

     1 pitted prune plum (small, blue--with skin on)

     1/2 to 1 teaspoon granulated white sugar (to taste)

     1/2 teaspoon or so, bit of butter (to taste)

Form dough into a ball around each plum.  Cook in a large pot of boiling salt water for 15 minutes.

Separately, prepare mixture of:

     3 parts bread crumbs

     1 part brown sugar

     butter

     cinnamon

Roll/cover cooked, hot dumplings with the crumb mixture.  Dumplings may be served hot or cold.  Makes a good accompaniment to garlic-roasted pork roast.

This recipe was given me by Hunky Husband's mother who was born in Serbia.

Mix together, well, in a heavy sauce pan:

     1 cup granulated white sugar

     1 envelope gelatin (plain)

     1/2 teaspoon table salt (sodium chloride)

Slowly add to the mixture, stirring:

     1 1/4 cups milk

Cook over low to medium flame until the solids dissolve into the milk.  Cool in the sauce pan.  Chill in the sauce pan until partially set.

Add, stirring, to produce a homogeneous pudding:

     1 teaspoon vanilla extract

     1 1/3 cups (4 ounces by weight) shredded coconut

     2 cups heavy creamed (whipped)

Pour into a 1 1/2 quart mold.  Chill for at least 4 hours.  Serve with berry sauce.

Berry Sauce

Thaw and crush:

     10 ounces (weight) frozen berries

Place berries into a non-reactive sauce pan and add:

     1 1/2 Tablespoons corn starch

     1/2 cup currant (or other) jelly

Bring berry mixture to a boil, stirring constantly.  Boil and stir until the mixture takes on a clear appearance and thickens slightly.  Cool.

This recipe is derived from a recipe found in the Better Homes and Gardens New Cook Book, Revised Edition of 1963.  It has been a traditional dessert for our New Year's Day dinner (Hunky Husband's and my original wedding anniversary day).

Beat until frothy:

     4 (large) egg yolks

Mix in a separate bowl:

     2 cups granulated white sugar

     6 Tablespoons cocoa

     6 Tablespoons cornstarch

To the egg yolks add:

     1/4 cup of cocoa mix

Place 2 cups of water into a heavy sauce pan. 

Add: 

     egg yolk/cocoa mix

     1 teaspoon vanilla extract

     2 Tablespoons butter (softened or melted)

Heat over low to medium flame to a full boil.  Cook over low flame until thick and smooth (caution:  thickens suddenly).  Pour into a dish, for pudding, or into two 8"-diameter prepared pie crusts.  A meringue topping may be added to pies, and browned in the oven.

This is an old family recipe, most notably made by my maternal grandmother (who married a Dixon).  Note that it, unlike many chocolate pie fillings, uses water rather than milk, making for a stronger-tasting chocolate pie filling or pudding.  I don't do well at making pie crusts (I don't need the shortening in a crust, anyway), and I normally substitute Eggbeaters for the egg yolks.

AKA:  Texas Buttermilk-Pecan Pie

Blend in a blender for 3 minutes:

     1 cup buttermilk

     1 cup sugar

     1/2 cup biscuit mix

     3 eggs

     1/4 cup butter (softened or melted)

     1 teaspoon vanilla extract

     1/4 teaspoon ground nutmeg

Pour into a greased, 8-inch-diameter layer cake pan.

Top with: 

     2/3 cup chopped pecans.

Bake 45 minutes (more or less) at 350 degrees Fahrenheit.

Cool before serving.  Top with Rum Sauce, if desired.

Rum Sauce

Boil together:

     1 cup powdered sugar

     1 tablespoon butter

     1 tsp vanilla extract

     Rum to bring to desired consistency.

Drizzle over Flim Flan.

This dessert is derived from a recipe printed in the Los Angeles Times newspaper, submitted by Wayne Davis.  Dates from the mid-1980s.

Date Pudding

Part I

Mix together:

     1/2 cup granulated white sugar

     1 tablespoon butter (softened)

     1/2 cup milk

     1 teaspoon baking powder

     pinch of table salt

     2/3 cup all-purpose flour

     1 cup dates (chopped)

     2/3 to 1 cup pecan meats (chopped)

Pour into a deep baking dish.  (I use a Corning Ware® casserole that is 8 inches square and 4 inches deep.)

Part II

Bring to a boil in a 2-quart sauce pan:

     1 cup brown sugar

     2 1/2 cups water

Boil for about 10 minutes, then pour over the dough.

Bake, uncovered, for 35 minutes at 370 degrees Fahrenheit (more or less).  A browned crust forms on the top during baking.  After removing from the oven, I like to break the crust up a bit and submerse it in the syrup. The crust rises to the top, again, but has a wonderful glaze.

This is an old family recipe that I recall the younger of my mother's two sisters's making.  However, I believe that Aunt V told me that she obtained the recipe from the middle sister, Aunt G.  Regardless--this is the traditional dessert for Christmas dinners in our family.

December 30, 2005

This is chocolate, Susan!

For the crust, mix to make a crumbly dough:

     1/2 cup all-purpose white flour

     1/4 cup unsalted butter (softened)

     1/2 cup of Mouli-grinder grated pecans

Press into a pie plate and bake for 15-20 minutes, or until lightly golden, @ 350 degrees Fahrenheit.  Cool.

For the Filling, cream together:

     1/4 pound unsalted butter (softened)

     1/2 cup white, granulated sugar

Add and beat for 5 minutes:

     1 ounce (weight) unsweetened chocolate (melted)

     1 Tablespoon rum

     1 egg (room temperature)

Add and beat for 5 minutes:

     1 egg (room temperature)

Fold in:

     1 cup sweetened heavy cream (whipped)

Pile mixture into the cooled crust.  Top with additional whipped cream and chill for several hours before serving.  Serves eight or nine people.

If memory serves me correctly (and there is no one who can prove me wrong, I'm betting), the filling recipe is based on a recipe given me by a dear friend (deceased for a few years, now) in the mid-1960s.  I think that the crust recipe was in the Los Angeles Times in the early 1980s, for a pie that a reader sent in.  It was called Better than Paul Newman Pie.  Their pie filling was similar to my friend's.

Mix together to form a dough:

     1 part all purpose flour (I use approximately 3 cups for 18 plums)

     1 part mashed potatoes (unseasoned)

     1 or 2 eggs

     1 Tablespoon butter

     1 Tablespoon table salt (sodium chloride)

Roll the dough out to a thickness of approximately 1/4 inch.  Cut into squares (approximately 3").  Place in the center of each square:

     1 pitted prune plum (small, blue--with skin on)

     1/2 to 1 teaspoon granulated white sugar (to taste)

     1/2 teaspoon or so, bit of butter (to taste)

Form dough into a ball around each plum.  Cook in a large pot of boiling salt water for 15 minutes.

Separately, prepare mixture of:

     3 parts bread crumbs

     1 part brown sugar

     butter

     cinnamon

Roll/cover cooked, hot dumplings with the crumb mixture.  Dumplings may be served hot or cold.  Makes a good accompaniment to garlic-roasted pork roast.

This recipe was given me by Hunky Husband's mother who was born in Serbia.

Mix together, well, in a heavy sauce pan:

     1 cup granulated white sugar

     1 envelope gelatin (plain)

     1/2 teaspoon table salt (sodium chloride)

Slowly add to the mixture, stirring:

     1 1/4 cups milk

Cook over low to medium flame until the solids dissolve into the milk.  Cool in the sauce pan.  Chill in the sauce pan until partially set.

Add, stirring, to produce a homogeneous pudding:

     1 teaspoon vanilla extract

     1 1/3 cups (4 ounces by weight) shredded coconut

     2 cups heavy creamed (whipped)

Pour into a 1 1/2 quart mold.  Chill for at least 4 hours.  Serve with berry sauce.

Berry Sauce

Thaw and crush:

     10 ounces (weight) frozen berries

Place berries into a non-reactive sauce pan and add:

     1 1/2 Tablespoons corn starch

     1/2 cup currant (or other) jelly

Bring berry mixture to a boil, stirring constantly.  Boil and stir until the mixture takes on a clear appearance and thickens slightly.  Cool.

This recipe is derived from a recipe found in the Better Homes and Gardens New Cook Book, Revised Edition of 1963.  It has been a traditional dessert for our New Year's Day dinner (Hunky Husband's and my original wedding anniversary day).

Beat until frothy:

     4 (large) egg yolks

Mix in a separate bowl:

     2 cups granulated white sugar

     6 Tablespoons cocoa

     6 Tablespoons cornstarch

To the egg yolks add:

     1/4 cup of cocoa mix

Place 2 cups of water into a heavy sauce pan. 

Add: 

     egg yolk/cocoa mix

     1 teaspoon vanilla extract

     2 Tablespoons butter (softened or melted)

Heat over low to medium flame to a full boil.  Cook over low flame until thick and smooth (caution:  thickens suddenly).  Pour into a dish, for pudding, or into two 8"-diameter prepared pie crusts.  A meringue topping may be added to pies, and browned in the oven.

This is an old family recipe, most notably made by my maternal grandmother (who married a Dixon).  Note that it, unlike many chocolate pie fillings, uses water rather than milk, making for a stronger-tasting chocolate pie filling or pudding.  I don't do well at making pie crusts (I don't need the shortening in a crust, anyway), and I normally substitute Eggbeaters for the egg yolks.

AKA:  Texas Buttermilk-Pecan Pie

Blend in a blender for 3 minutes:

     1 cup buttermilk

     1 cup sugar

     1/2 cup biscuit mix

     3 eggs

     1/4 cup butter (softened or melted)

     1 teaspoon vanilla extract

     1/4 teaspoon ground nutmeg

Pour into a greased, 8-inch-diameter layer cake pan.

Top with: 

     2/3 cup chopped pecans.

Bake 45 minutes (more or less) at 350 degrees Fahrenheit.

Cool before serving.  Top with Rum Sauce, if desired.

Rum Sauce

Boil together:

     1 cup powdered sugar

     1 tablespoon butter

     1 tsp vanilla extract

     Rum to bring to desired consistency.

Drizzle over Flim Flan.

This dessert is derived from a recipe printed in the Los Angeles Times newspaper, submitted by Wayne Davis.  Dates from the mid-1980s.

This is chocolate, Susan!

For the crust, mix to make a crumbly dough:

     1/2 cup all-purpose white flour

     1/4 cup unsalted butter (softened)

     1/2 cup of Mouli-grinder grated pecans

Press into a pie plate and bake for 15-20 minutes, or until lightly golden, @ 350 degrees Fahrenheit.  Cool.

For the Filling, cream together:

     1/4 pound unsalted butter (softened)

     1/2 cup white, granulated sugar

Add and beat for 5 minutes:

     1 ounce (weight) unsweetened chocolate (melted)

     1 Tablespoon rum

     1 egg (room temperature)

Add and beat for 5 minutes:

     1 egg (room temperature)

Fold in:

     1 cup sweetened heavy cream (whipped)

Pile mixture into the cooled crust.  Top with additional whipped cream and chill for several hours before serving.  Serves eight or nine people.

If memory serves me correctly (and there is no one who can prove me wrong, I'm betting), the filling recipe is based on a recipe given me by a dear friend (deceased for a few years, now) in the mid-1960s.  I think that the crust recipe was in the Los Angeles Times in the early 1980s, for a pie that a reader sent in.  It was called Better than Paul Newman Pie.  Their pie filling was similar to my friend's.

Mix together to form a dough:

     1 part all purpose flour (I use approximately 3 cups for 18 plums)

     1 part mashed potatoes (unseasoned)

     1 or 2 eggs

     1 Tablespoon butter

     1 Tablespoon table salt (sodium chloride)

Roll the dough out to a thickness of approximately 1/4 inch.  Cut into squares (approximately 3").  Place in the center of each square:

     1 pitted prune plum (small, blue--with skin on)

     1/2 to 1 teaspoon granulated white sugar (to taste)

     1/2 teaspoon or so, bit of butter (to taste)

Form dough into a ball around each plum.  Cook in a large pot of boiling salt water for 15 minutes.

Separately, prepare mixture of:

     3 parts bread crumbs

     1 part brown sugar

     butter

     cinnamon

Roll/cover cooked, hot dumplings with the crumb mixture.  Dumplings may be served hot or cold.  Makes a good accompaniment to garlic-roasted pork roast.

This recipe was given me by Hunky Husband's mother who was born in Serbia.

Mix together, well, in a heavy sauce pan:

     1 cup granulated white sugar

     1 envelope gelatin (plain)

     1/2 teaspoon table salt (sodium chloride)

Slowly add to the mixture, stirring:

     1 1/4 cups milk

Cook over low to medium flame until the solids dissolve into the milk.  Cool in the sauce pan.  Chill in the sauce pan until partially set.

Add, stirring, to produce a homogeneous pudding:

     1 teaspoon vanilla extract

     1 1/3 cups (4 ounces by weight) shredded coconut

     2 cups heavy creamed (whipped)

Pour into a 1 1/2 quart mold.  Chill for at least 4 hours.  Serve with berry sauce.

Berry Sauce

Thaw and crush:

     10 ounces (weight) frozen berries

Place berries into a non-reactive sauce pan and add:

     1 1/2 Tablespoons corn starch

     1/2 cup currant (or other) jelly

Bring berry mixture to a boil, stirring constantly.  Boil and stir until the mixture takes on a clear appearance and thickens slightly.  Cool.

This recipe is derived from a recipe found in the Better Homes and Gardens New Cook Book, Revised Edition of 1963.  It has been a traditional dessert for our New Year's Day dinner (Hunky Husband's and my original wedding anniversary day).

Dixon Chocolate Pie

Beat until frothy:

     4 (large) egg yolks

Mix in a separate bowl:

     2 cups granulated white sugar

     6 Tablespoons cocoa

     6 Tablespoons cornstarch

To the egg yolks add:

     1/4 cup of cocoa mix

Place 2 cups of water into a heavy sauce pan. 

Add: 

     egg yolk/cocoa mix

     1 teaspoon vanilla extract

     2 Tablespoons butter (softened or melted)

Heat over low to medium flame to a full boil.  Cook over low flame until thick and smooth (caution:  thickens suddenly).  Pour into a dish, for pudding, or into two 8"-diameter prepared pie crusts.  A meringue topping may be added to pies, and browned in the oven.

This is an old family recipe, most notably made by my maternal grandmother (who married a Dixon).  Note that it, unlike many chocolate pie fillings, uses water rather than milk, making for a stronger-tasting chocolate pie filling or pudding.  I don't do well at making pie crusts (I don't need the shortening in a crust, anyway), and I normally substitute Eggbeaters for the egg yolks.

AKA:  Texas Buttermilk-Pecan Pie

Blend in a blender for 3 minutes:

     1 cup buttermilk

     1 cup sugar

     1/2 cup biscuit mix

     3 eggs

     1/4 cup butter (softened or melted)

     1 teaspoon vanilla extract

     1/4 teaspoon ground nutmeg

Pour into a greased, 8-inch-diameter layer cake pan.

Top with: 

     2/3 cup chopped pecans.

Bake 45 minutes (more or less) at 350 degrees Fahrenheit.

Cool before serving.  Top with Rum Sauce, if desired.

Rum Sauce

Boil together:

     1 cup powdered sugar

     1 tablespoon butter

     1 tsp vanilla extract

     Rum to bring to desired consistency.

Drizzle over Flim Flan.

This dessert is derived from a recipe printed in the Los Angeles Times newspaper, submitted by Wayne Davis.  Dates from the mid-1980s.

Salads & Dressings

Chicken & Black Bean Salad

Mix together, lightly:

     2 chicken breasts (cooked and cubed)

     20 ounces (volume) pineapple chunks (fresh is better, but canned is OK)

     14 to 16 ounces black beans (cooked or canned and rinsed)

     1 1/2 cups cooked wild rice (or white)

     1 medium green pepper (chopped)

     1/2 cup chopped celery

     1/2 cup sliced green onions (use green part, too)

     1/2 to 3/4 cup fat-free Honey-Dijon salad dressing

Refrigerate over night before serving.  Provides about 8 servings.

Variation:  substitute whole kernel corn for the rice

This recipe is one of my more recently-acquired recipes, its having been given me by our health class instructor (Toni) in 1997.  Each serving provides approximately 260 kilo-calories and 2 grams of fat.

September 25, 2005

Salsa (as Practiced in Derby KS)

Put through a screw-feed grinder with a course blade (all items should be pre-cut into chunks that will fit into the chute):

     1/2 bushel vine-ripened tomatoes (skins slipped)

     7-8 Anaheim (chili) peppers (without seeds)

     3 large, white onions (peeled)

     2 cloves garlic (peeled)

     3 green, bell peppers (without seeds)

     3-7 jalapeno peppers (without seeds)

     1/4 cup salt

     1 1/2 teaspoon crushed red pepper flakes

    1 bunch cilantro (chopped leaves of)

    ground cumin (to taste)

    ground chili pepper (to taste)

Cook 1-2 hours to reach desired thickness, skimming foam if required.  Adjust seasonings to taste.  Place in hot, sterilized jars--filling to within 1/3" of the top, and cap with hot, sterilized flats.  Apply rings and tighten hand tight (rings will tighten as they cool).  Put through a water bath process, if you are so inclined.  This recipe produces approximately 1 dozen pint jars of salsa.

This recipe is posted by the generosity of Elegant Friend who avers that the recipe did not originate with her, anyway!  She and I usually make two batches at a time--one using only 1/3 or 1/2 of the stated numbers of jalapenos, the other using from 1 to 1 1/2 times as many as stated.  EF prefers not-so-spicy food, while I enjoy the heat.  EF judges the seasonings by taste...and does an excellent job of it!  Thank you, EF.

September 17, 2005

Comments

Grinding the salsa - what a travesty! Salsa should always have large chunks or it's just plain old taco sauce (so sayeth the expert on her high and mighty pedestal).

Posted by: bogie | September 17, 2005 at 05:55 AM

Welcome to food blogging!
Love the chocolate recipes, keep them coming!
I will add you to my blogroll!

Posted by: Susan | September 17, 2005 at 11:01 AM

Bogie--The chunks aren't huge, but the salsa is chunky--not at all like taco sauce (so there--take that--lol!)

Susan--Don't put the pressure on me. As a non-cook, being added to a blogroll for my recipes is astounding! I'll give you more chocolate so that it won't be a complete waste for you.

Posted by: Cop Car | September 18, 2005 at 09:51 AM

Not to worry!
My recipe blog started out small also!
I don't cook that much either, but I love to collect recipes, thinking someday I will try to make something.

Posted by: Susan | September 26, 2005 at 07:38 PM

For anyone who cares: I just corrected the recipe. For some reason, I had input 1 bushel of tomatoes. That would make for a very bland salsa! One-half bushel of tomatoes is the correct amount. Sorry for any inconvenience I may have caused you.

Posted by: Cop Car | August 10, 2006 at 05:10 PM

Mix together, lightly:

     2 chicken breasts (cooked and cubed)

     20 ounces (volume) pineapple chunks (fresh is better, but canned is OK)

     14 to 16 ounces black beans (cooked or canned and rinsed)

     1 1/2 cups cooked wild rice (or white)

     1 medium green pepper (chopped)

     1/2 cup chopped celery

     1/2 cup sliced green onions (use green part, too)

     1/2 to 3/4 cup fat-free Honey-Dijon salad dressing

Refrigerate over night before serving.  Provides about 8 servings.

Variation:  substitute whole kernel corn for the rice

This recipe is one of my more recently-acquired recipes, its having been given me by our health class instructor (Toni) in 1997.  Each serving provides approximately 260 kilo-calories and 2 grams of fat.

September 25, 2005

Put through a screw-feed grinder with a course blade (all items should be pre-cut into chunks that will fit into the chute):

     1/2 bushel vine-ripened tomatoes (skins slipped)

     7-8 Anaheim (chili) peppers (without seeds)

     3 large, white onions (peeled)

     2 cloves garlic (peeled)

     3 green, bell peppers (without seeds)

     3-7 jalapeno peppers (without seeds)

     1/4 cup salt

     1 1/2 teaspoon crushed red pepper flakes

    1 bunch cilantro (chopped leaves of)

    ground cumin (to taste)

    ground chili pepper (to taste)

Cook 1-2 hours to reach desired thickness, skimming foam if required.  Adjust seasonings to taste.  Place in hot, sterilized jars--filling to within 1/3" of the top, and cap with hot, sterilized flats.  Apply rings and tighten hand tight (rings will tighten as they cool).  Put through a water bath process, if you are so inclined.  This recipe produces approximately 1 dozen pint jars of salsa.

This recipe is posted by the generosity of Elegant Friend who avers that the recipe did not originate with her, anyway!  She and I usually make two batches at a time--one using only 1/3 or 1/2 of the stated numbers of jalapenos, the other using from 1 to 1 1/2 times as many as stated.  EF prefers not-so-spicy food, while I enjoy the heat.  EF judges the seasonings by taste...and does an excellent job of it!  Thank you, EF.

September 17, 2005

Comments

Grinding the salsa - what a travesty! Salsa should always have large chunks or it's just plain old taco sauce (so sayeth the expert on her high and mighty pedestal).

Posted by: bogie | September 17, 2005 at 05:55 AM

Welcome to food blogging!
Love the chocolate recipes, keep them coming!
I will add you to my blogroll!

Posted by: Susan | September 17, 2005 at 11:01 AM

Bogie--The chunks aren't huge, but the salsa is chunky--not at all like taco sauce (so there--take that--lol!)

Susan--Don't put the pressure on me. As a non-cook, being added to a blogroll for my recipes is astounding! I'll give you more chocolate so that it won't be a complete waste for you.

Posted by: Cop Car | September 18, 2005 at 09:51 AM

Not to worry!
My recipe blog started out small also!
I don't cook that much either, but I love to collect recipes, thinking someday I will try to make something.

Posted by: Susan | September 26, 2005 at 07:38 PM

For anyone who cares: I just corrected the recipe. For some reason, I had input 1 bushel of tomatoes. That would make for a very bland salsa! One-half bushel of tomatoes is the correct amount. Sorry for any inconvenience I may have caused you.

Posted by: Cop Car | August 10, 2006 at 05:10 PM

Chicken & Black Bean Salad

Mix together, lightly:

     2 chicken breasts (cooked and cubed)

     20 ounces (volume) pineapple chunks (fresh is better, but canned is OK)

     14 to 16 ounces black beans (cooked or canned and rinsed)

     1 1/2 cups cooked wild rice (or white)

     1 medium green pepper (chopped)

     1/2 cup chopped celery

     1/2 cup sliced green onions (use green part, too)

     1/2 to 3/4 cup fat-free Honey-Dijon salad dressing

Refrigerate over night before serving.  Provides about 8 servings.

Variation:  substitute whole kernel corn for the rice

This recipe is one of my more recently-acquired recipes, its having been given me by our health class instructor (Toni) in 1997.  Each serving provides approximately 260 kilo-calories and 2 grams of fat.

September 25, 2005

Put through a screw-feed grinder with a course blade (all items should be pre-cut into chunks that will fit into the chute):

     1/2 bushel vine-ripened tomatoes (skins slipped)

     7-8 Anaheim (chili) peppers (without seeds)

     3 large, white onions (peeled)

     2 cloves garlic (peeled)

     3 green, bell peppers (without seeds)

     3-7 jalapeno peppers (without seeds)

     1/4 cup salt

     1 1/2 teaspoon crushed red pepper flakes

    1 bunch cilantro (chopped leaves of)

    ground cumin (to taste)

    ground chili pepper (to taste)

Cook 1-2 hours to reach desired thickness, skimming foam if required.  Adjust seasonings to taste.  Place in hot, sterilized jars--filling to within 1/3" of the top, and cap with hot, sterilized flats.  Apply rings and tighten hand tight (rings will tighten as they cool).  Put through a water bath process, if you are so inclined.  This recipe produces approximately 1 dozen pint jars of salsa.

This recipe is posted by the generosity of Elegant Friend who avers that the recipe did not originate with her, anyway!  She and I usually make two batches at a time--one using only 1/3 or 1/2 of the stated numbers of jalapenos, the other using from 1 to 1 1/2 times as many as stated.  EF prefers not-so-spicy food, while I enjoy the heat.  EF judges the seasonings by taste...and does an excellent job of it!  Thank you, EF.

September 17, 2005

Comments

Grinding the salsa - what a travesty! Salsa should always have large chunks or it's just plain old taco sauce (so sayeth the expert on her high and mighty pedestal).

Posted by: bogie | September 17, 2005 at 05:55 AM

Welcome to food blogging!
Love the chocolate recipes, keep them coming!
I will add you to my blogroll!

Posted by: Susan | September 17, 2005 at 11:01 AM

Bogie--The chunks aren't huge, but the salsa is chunky--not at all like taco sauce (so there--take that--lol!)

Susan--Don't put the pressure on me. As a non-cook, being added to a blogroll for my recipes is astounding! I'll give you more chocolate so that it won't be a complete waste for you.

Posted by: Cop Car | September 18, 2005 at 09:51 AM

Not to worry!
My recipe blog started out small also!
I don't cook that much either, but I love to collect recipes, thinking someday I will try to make something.

Posted by: Susan | September 26, 2005 at 07:38 PM

For anyone who cares: I just corrected the recipe. For some reason, I had input 1 bushel of tomatoes. That would make for a very bland salsa! One-half bushel of tomatoes is the correct amount. Sorry for any inconvenience I may have caused you.

Posted by: Cop Car | August 10, 2006 at 05:10 PM

Put through a screw-feed grinder with a course blade (all items should be pre-cut into chunks that will fit into the chute):

     1/2 bushel vine-ripened tomatoes (skins slipped)

     7-8 Anaheim (chili) peppers (without seeds)

     3 large, white onions (peeled)

     2 cloves garlic (peeled)

     3 green, bell peppers (without seeds)

     3-7 jalapeno peppers (without seeds)

     1/4 cup salt

     1 1/2 teaspoon crushed red pepper flakes

    1 bunch cilantro (chopped leaves of)

    ground cumin (to taste)

    ground chili pepper (to taste)

Cook 1-2 hours to reach desired thickness, skimming foam if required.  Adjust seasonings to taste.  Place in hot, sterilized jars--filling to within 1/3" of the top, and cap with hot, sterilized flats.  Apply rings and tighten hand tight (rings will tighten as they cool).  Put through a water bath process, if you are so inclined.  This recipe produces approximately 1 dozen pint jars of salsa.

This recipe is posted by the generosity of Elegant Friend who avers that the recipe did not originate with her, anyway!  She and I usually make two batches at a time--one using only 1/3 or 1/2 of the stated numbers of jalapenos, the other using from 1 to 1 1/2 times as many as stated.  EF prefers not-so-spicy food, while I enjoy the heat.  EF judges the seasonings by taste...and does an excellent job of it!  Thank you, EF.

September 17, 2005

Comments

Grinding the salsa - what a travesty! Salsa should always have large chunks or it's just plain old taco sauce (so sayeth the expert on her high and mighty pedestal).

Posted by: bogie | September 17, 2005 at 05:55 AM

Welcome to food blogging!
Love the chocolate recipes, keep them coming!
I will add you to my blogroll!

Posted by: Susan | September 17, 2005 at 11:01 AM

Bogie--The chunks aren't huge, but the salsa is chunky--not at all like taco sauce (so there--take that--lol!)

Susan--Don't put the pressure on me. As a non-cook, being added to a blogroll for my recipes is astounding! I'll give you more chocolate so that it won't be a complete waste for you.

Posted by: Cop Car | September 18, 2005 at 09:51 AM

Not to worry!
My recipe blog started out small also!
I don't cook that much either, but I love to collect recipes, thinking someday I will try to make something.

Posted by: Susan | September 26, 2005 at 07:38 PM

For anyone who cares: I just corrected the recipe. For some reason, I had input 1 bushel of tomatoes. That would make for a very bland salsa! One-half bushel of tomatoes is the correct amount. Sorry for any inconvenience I may have caused you.

Posted by: Cop Car | August 10, 2006 at 05:10 PM

Earth Day 2008, International Geophysical Year 1957-1958

Earth Day received great play, not only here in Kansas USA, but around the world.  I was somewhat puzzled, however, by a blog entry (that shall remain anonymous) recounting how the blogger had spent the day cleaning up about their property in observance of the day, culminating in burning a large pile of brush and tree remnants that had been gathered in the cleaning.  Have I gone daft?  It seemed a bit surreal, to me.  Isn't Earth Day supposed to be about conservation and learning to lessen the imprint of mankind on our environment--including lessening the accumulation of carbon in the atmosphere-stratosphere?  On the bright side, the occasion hearkened back to International Geophysical Year, for me.

A junior in college during the International Geophysical Year of 1957-1958, I was an eager observer (you see:  I didn't just "go green", yesterday, to the extent that I am green, at least!)  Long ago, I lost any notes taken on the subject during that year, and my mind's notes have kept no better.  However, for anyone interested, The National Academies (National Academy of Sciences, National Academy of Engineering, Institute of Medicine, and National Research Council) website has articles concerning the International Geophysical Year,  and Earth Day 2008--among their many others.  I highly recommend a visit.

A Chicken Post Script

The Wichita Eagle has published several articles concerning prairie chickens in Kansas.  (For photos and more on prairie chickens, please go to Booming birds face bust times and Kansas a longtime haven for chickens.) In Loss of prairie chickens worries scientists they wrote,

"Studies from the Kansas Department of Wildlife and Parks show the number of prairie chickens in the Flint Hills' eastern edge has fallen 90 percent in the past 30 years and 50 percent throughout the rest of area.

....

"Prairie chickens are a robust species, able to roost in snow drifts in freezing weather and fly several miles between their nests and feeding areas. But they do require tall grass for their nests and privacy - they won't nest anywhere near trees or man-made structures.

"But annual prairie burning, cattle grazing and other changes are making it tougher for the birds to find a home.

" 'We have a lot of annual burning now, and we don't have any (nesting) cover,' said R.J. Robel, a biologist and researcher for Kansas State University. 'It's a sad situation.'

....

"...[R]anchers have increasingly begun relying on annual prairie burns to rejuvenate the land for cattle grazing. Kansas State University has recommended the burns to increase cattle weight since the 1960s.

"Eureka rancher Wayne Bailey said he's been burning his prairie land every year for 40 years and sees his animals pack on an additional 25 to 55 pounds each. He said he doesn't believe the burning it [sic] hurting the prairie chicken.

"Robel, however, said the grass in burned areas reaches only a few inches tall by nesting season, far shorter than the 18 to 20 inches favored by prairie chickens. He said hens that do lay eggs in the taller tufts of cover are in greater danger as predators have learned to look for that shelter on blackened prairies.

"In addition, a study at Fort Riley in the 1990s found that the number of raccoons, opossums, skunks, pack rats and other mammals likely to prey on eggs or young prairie chickens was 10 times what it had been in the 1970s.

....

"Sam Fuhlendorf, a fire ecology specialist and wildlife professor at Oklahoma State University, said studies show rotating burns on designated areas of grassland every year, a practice called 'patch burning,' seems to provide enough land for cattle grazing and chicken nesting.

"Jane Koger, who owns a ranch near Matfield Green, said she does patch burning but also tries to leave residual cover on some of her fields for prairie chicken nesting.

" 'I don't look at owning a pasture, I look at owning a natural resource,' Koger said."

Here's hoping that more ranchers and farmers learn to manage their lands without dooming the wildlife. 

Soups

Small Gumbo

Spray a 3 quart, heavy sauce pan with cooking spray.  In the pan,

Saute: 

     1/12 large onion (chopped)

     1/4 green pepper (diced)

     1/8 medium eggplant (diced)

Add:

     1 can (10  fluid ounces) chicken broth (skimmed)

     1 can (10 fluid ounces) diced tomatoes with green chilies

     4 ounces baby carrots

Simmer 10 minutes.

Add:

     1 medium-large irish potato (diced)

     4 ounces green cabbage (cut up)

Simmer 20 minutes.

Add:

     12 ounces fresh or frozen, white fish (chunks)

     8 ounces shrimp (shelled and de-veined)

Simmer to thaw and/or cook seafood.

Makes 5-6 servings.

I do not recall the source of this recipe.  I think it must have been in an advertisement since, in my hand-written copy, a specific brand of breaded fish fillets was used.  I do not use breaded fish, but you may prefer to do so.

March 14, 2006

Fish Stew (Someone Else's Gumbo)

In a large, heavy pot, saute:

     1 small-to-medium-sized onion (diced)

     3 Tablespoons butter (or bacon grease)

Add: 

     2 to 3 quarts water

     1 pound boneless fish (cut into chunks)

     3 to 4 large tomatoes (fresh or canned--squished up)

     Celery (sliced)

     Carrots (cut up)

     Squash, eggplant, etc (cut up)

     1 pound oysters (shucked or canned)

     1/2-to-1 pound okra (sliced--fresh or frozen)

     Green pepper (diced)

Simmer over low heat for 1 or 2 hours. 

Add:

     shrimp

     1/2 of a small head of green cabbage (cut up)

Simmer an additional 20 minutes.  Remove from heat. 

Add:

     1/4 -to 1/2 teaspoon file gumbo

     Table salt (to taste)

Serve as a soup or over rice.  (Best served with freshly-baked French bread.)  Serves 6 to 10 people.

Fresh, sliced mushrooms are a good addition, and poultry or beef may be substituted for the seafood. Whatever vegetables (no legumes) happen to be in our garden or refrigerator (including spinach leaves), get thrown in--without peeling--in rather large chunks or slices.  As long as the mix of vegetables includes tomatoes, okra, and cabbage, it's nearly impossible to go wrong. 

As with many soups and stews, this dish tastes better and better as it ages.  To avoid stringiness, do not allow the stew to come to a boil when re-heating it.

I'll have to admit to having developed this recipe myself--when I lived in Florida in the early 1980s.  (No one else has to take the blame!)  Friends and co-workers seemed to enjoy the feed.  It is possible that I started out with my Aunt V's recipe for gumbo and got lost along the way.

September 28, 2005

Spray a 3 quart, heavy sauce pan with cooking spray.  In the pan,

Saute: 

     1/12 large onion (chopped)

     1/4 green pepper (diced)

     1/8 medium eggplant (diced)

Add:

     1 can (10  fluid ounces) chicken broth (skimmed)

     1 can (10 fluid ounces) diced tomatoes with green chilies

     4 ounces baby carrots

Simmer 10 minutes.

Add:

     1 medium-large irish potato (diced)

     4 ounces green cabbage (cut up)

Simmer 20 minutes.

Add:

     12 ounces fresh or frozen, white fish (chunks)

     8 ounces shrimp (shelled and de-veined)

Simmer to thaw and/or cook seafood.

Makes 5-6 servings.

I do not recall the source of this recipe.  I think it must have been in an advertisement since, in my hand-written copy, a specific brand of breaded fish fillets was used.  I do not use breaded fish, but you may prefer to do so.

In a large, heavy pot, saute:

     1 small-to-medium-sized onion (diced)

     3 Tablespoons butter (or bacon grease)

Add: 

     2 to 3 quarts water

     1 pound boneless fish (cut into chunks)

     3 to 4 large tomatoes (fresh or canned--squished up)

     Celery (sliced)

     Carrots (cut up)

     Squash, eggplant, etc (cut up)

     1 pound oysters (shucked or canned)

     1/2-to-1 pound okra (sliced--fresh or frozen)

     Green pepper (diced)

Simmer over low heat for 1 or 2 hours. 

Add:

     shrimp

     1/2 of a small head of green cabbage (cut up)

Simmer an additional 20 minutes.  Remove from heat. 

Add:

     1/4 -to 1/2 teaspoon file gumbo

     Table salt (to taste)

Serve as a soup or over rice.  (Best served with freshly-baked French bread.)  Serves 6 to 10 people.

Fresh, sliced mushrooms are a good addition, and poultry or beef may be substituted for the seafood. Whatever vegetables (no legumes) happen to be in our garden or refrigerator (including spinach leaves), get thrown in--without peeling--in rather large chunks or slices.  As long as the mix of vegetables includes tomatoes, okra, and cabbage, it's nearly impossible to go wrong. 

As with many soups and stews, this dish tastes better and better as it ages.  To avoid stringiness, do not allow the stew to come to a boil when re-heating it.

I'll have to admit to having developed this recipe myself--when I lived in Florida in the early 1980s.  (No one else has to take the blame!)  Friends and co-workers seemed to enjoy the feed.  It is possible that I started out with my Aunt V's recipe for gumbo and got lost along the way.

September 28, 2005

Spray a 3 quart, heavy sauce pan with cooking spray.  In the pan,

Saute: 

     1/12 large onion (chopped)

     1/4 green pepper (diced)

     1/8 medium eggplant (diced)

Add:

     1 can (10  fluid ounces) chicken broth (skimmed)

     1 can (10 fluid ounces) diced tomatoes with green chilies

     4 ounces baby carrots

Simmer 10 minutes.

Add:

     1 medium-large irish potato (diced)

     4 ounces green cabbage (cut up)

Simmer 20 minutes.

Add:

     12 ounces fresh or frozen, white fish (chunks)

     8 ounces shrimp (shelled and de-veined)

Simmer to thaw and/or cook seafood.

Makes 5-6 servings.

I do not recall the source of this recipe.  I think it must have been in an advertisement since, in my hand-written copy, a specific brand of breaded fish fillets was used.  I do not use breaded fish, but you may prefer to do so.

In a large, heavy pot, saute:

     1 small-to-medium-sized onion (diced)

     3 Tablespoons butter (or bacon grease)

Add: 

     2 to 3 quarts water

     1 pound boneless fish (cut into chunks)

     3 to 4 large tomatoes (fresh or canned--squished up)

     Celery (sliced)

     Carrots (cut up)

     Squash, eggplant, etc (cut up)

     1 pound oysters (shucked or canned)

     1/2-to-1 pound okra (sliced--fresh or frozen)

     Green pepper (diced)

Simmer over low heat for 1 or 2 hours. 

Add:

     shrimp

     1/2 of a small head of green cabbage (cut up)

Simmer an additional 20 minutes.  Remove from heat. 

Add:

     1/4 -to 1/2 teaspoon file gumbo

     Table salt (to taste)

Serve as a soup or over rice.  (Best served with freshly-baked French bread.)  Serves 6 to 10 people.

Fresh, sliced mushrooms are a good addition, and poultry or beef may be substituted for the seafood. Whatever vegetables (no legumes) happen to be in our garden or refrigerator (including spinach leaves), get thrown in--without peeling--in rather large chunks or slices.  As long as the mix of vegetables includes tomatoes, okra, and cabbage, it's nearly impossible to go wrong. 

As with many soups and stews, this dish tastes better and better as it ages.  To avoid stringiness, do not allow the stew to come to a boil when re-heating it.

I'll have to admit to having developed this recipe myself--when I lived in Florida in the early 1980s.  (No one else has to take the blame!)  Friends and co-workers seemed to enjoy the feed.  It is possible that I started out with my Aunt V's recipe for gumbo and got lost along the way.

September 28, 2005

In a large, heavy pot, saute:

     1 small-to-medium-sized onion (diced)

     3 Tablespoons butter (or bacon grease)

Add: 

     2 to 3 quarts water

     1 pound boneless fish (cut into chunks)

     3 to 4 large tomatoes (fresh or canned--squished up)

     Celery (sliced)

     Carrots (cut up)

     Squash, eggplant, etc (cut up)

     1 pound oysters (shucked or canned)

     1/2-to-1 pound okra (sliced--fresh or frozen)

     Green pepper (diced)

Simmer over low heat for 1 or 2 hours. 

Add:

     shrimp

     1/2 of a small head of green cabbage (cut up)

Simmer an additional 20 minutes.  Remove from heat. 

Add:

     1/4 -to 1/2 teaspoon file gumbo

     Table salt (to taste)

Serve as a soup or over rice.  (Best served with freshly-baked French bread.)  Serves 6 to 10 people.

Fresh, sliced mushrooms are a good addition, and poultry or beef may be substituted for the seafood. Whatever vegetables (no legumes) happen to be in our garden or refrigerator (including spinach leaves), get thrown in--without peeling--in rather large chunks or slices.  As long as the mix of vegetables includes tomatoes, okra, and cabbage, it's nearly impossible to go wrong. 

As with many soups and stews, this dish tastes better and better as it ages.  To avoid stringiness, do not allow the stew to come to a boil when re-heating it.

I'll have to admit to having developed this recipe myself--when I lived in Florida in the early 1980s.  (No one else has to take the blame!)  Friends and co-workers seemed to enjoy the feed.  It is possible that I started out with my Aunt V's recipe for gumbo and got lost along the way.

September 28, 2005

National Women's History Museum

Appropriately, following my posting of yesterday, the day's USPS delivery brought the periodical newsletter put out by the National Women's History Museum (NWHM), which I have supported since first learning of it (I was a charter member).  It recounts a couple of tales under the heading of "The Missing Part of History".  The first starts out:

'NWHM developer, Judy Renfrew, overheard two of her daughters talking about Hillary Clinton's 2008 presidential campaign.  Ellie, her 6-year-old, declared, "Women aren't allowed to be President."  Judy was horrified to hear this, and told Ellie that women can be whatever they want to be--including President of the United States.  Ellie then asked, "Then why haven't there been any women Presidents?" '

There is a wonderful online presentation "FIRST BUT NOT THE LAST: Women Who Ran for President", which presents wonderful mini-biographies of 12 of the 35 women who have run for President of the United States.  The lead paragraph is below.

"Gender is probably the most restricting force in all aspects of American life, most recently noted by numerous pundits and commentators during the 2008 presidential election. Compared with other democracies, the United States in fact has been slow to use the abilities of the majority of its citizens – the majority born female.  Although Americans think of ourselves as leaders in all things progressive, the fact is that 26 countries granted women the vote before the U.S. did, and the same is true of electing women as national leaders.  The U.S. falls behind many others in setting this precedent, including Australia, Britain, Canada, Germany, India, Ireland, Israel, and even Pakistan."