Warning: Declaration of TarskiCommentWalker::start_lvl(&$output, $depth, $args) should be compatible with Walker_Comment::start_lvl(&$output, $depth = 0, $args = Array) in /home/turkeycreeklane/public_html/wp-content/themes/tarski/library/classes/comment_walker.php on line 109

Warning: Declaration of TarskiCommentWalker::start_el(&$output, $comment, $depth, $args) should be compatible with Walker_Comment::start_el(&$output, $comment, $depth = 0, $args = Array, $id = 0) in /home/turkeycreeklane/public_html/wp-content/themes/tarski/library/classes/comment_walker.php on line 109
Turkey Creek Lane · Recipe

Recipe

You are currently browsing the archive for the Recipe category.

hottie_33.jpg My “look” was a combination of Cher, Cleopatra and Morticia from the Adam’s Family. It took hours to get it right.

I was fifteen. It was my birthday and I was going on a “real” dinner date. 

It was also the first time I ate at a restaurant where  the person behind the counter didn’t ask if I wanted fries along with with the main course.

I’d spent hours getting ready.

My eyes were sexily ringed like Cleopatra’s. My lips were heavily coated in peppermint pink for maximum kissability. My dress was maroon with an empire waist and mini skirt. My shoes were clogs with big silver buckles. I’d poured “My Sin” by Lanvin over my pulse points every time I couldn’t smell myself.  And my long ironed hair hung down past my shoulders, like Morticia’s from the Adam’s family. Except, in my mind,  it was swinging from side to side like Cher’s did when she strutted onstage.

hottie1.jpg My, fried from being ironed, dark hair was my pride and joy. In humid weather curls still managed to sneak out.

Only “he” was 15 minutes late. Which cause me to overcomb and  flatten the top part of the hair I’d teased to perfection. My stomach was in knots.

But, I had only to smell his English Leather cologne that filled my parents front room and see his sporty, Madras plaid jacket to forget his breach. It was a wonderful start to an evening I expected to get better.

I wasn’t disappointed.

“He” took me to the M&M, a restaurant with early American maple tables, waitresses with red checked aprons and paper napkins. I’d never before had shrimp and saw the listing of breaded popcorn shrimp on the menu as proof I was in a top-rated place. Molded jello desserts on the buffet table were further evidence of sophistication.

“He” gave me a necklace with a single pearl for my birthday and his class ring. 

me_young21.jpg The pearl necklace is featured prominantly in this picture.

I had a boyfriend. 

With a ring to wear on a chain conspiciously around my neck or to cover with mohair and brush with a toothbrush in study hall, I was no longer an “unwanted”. I had a name to write over and over across my notebooks. And a “him” with wonderfully cute bad habits to complain about to those nearest and dearest.

 I will never forget that birthday. The M&M has been long gone. But, I do have a recipe that accurately replicates the cucumber mousse served on The M&M’s buffet.

It was and is still a favorite side dish.

tomatoes_and_more_tomatoes2.jpg
We have cucumbers and tomatoes in abundance. Using them up in different ways is a challenge.

CUCUMBER MOUSSE

  • 1 package lime-flavored gelatin
  • 3/4 c hot water
  • 1/4 c lemon juice
  • 1 T grated onion
  • 1 c sour cream
  • 1 cup cucumber, pared, seeded, lightly salted and chopped
  • Dissolve gelatin in water. Add lemon juice and onion. Chill until almost set. Stir in sour cream and cucumbers. Fill a wet mold with mixture and chill thoroughly. When set, invert onto a platter and garnish.

    cucumber_mousse2.jpg
    Cucumber mousse topped with a little mayonaise and served over lettuce makes a refreshing and different side salad.

    Tags: , , , , , , , , , , , ,

    blog-pictures-5-025.jpg
    The pear crisp is warm from the oven and ready to serve.

    This dessert features a wonderful, butter pecan crisp topping over fresh pears in an Old South flavored brown sugar, cream cheese sauce. It is best warm from the oven and topped with good vanilla ice cream or a whipped topping.

     INGREDIENTS

    2 tbsp. cream cheese (softened to room temperature)

    2 tbsp. brown sugar

    1/4 tsp. cinnamon

    pinch of salt

    2 large pears, peeled, cored and cut in chunks

    2 tbsp. chopped pecans

    8 crushed vanilla wafers

    2 tbsp. butter

    vanilla ice cream or whipped topping

     DIRECTIONS: Preheat oven to 350. Butter small casserole dish. Mix sugar, softened cream cheese, cinnamon and salt until well blended. Stir in pears and pour mixture into buttered casserole.

    Mix pecans, wafers and butter in another bowl. Sprinkle over cream cheese with pear mixture. Bake 30 minutes or until pears are bubbling and crispy topping is golden brown.

    Serve with ice cream or whipped topping.

    Makes 4 small or 2 very large servings.

    dsc00407.jpg
    Getting the ingredients together.

    dsc00410.jpg
    A zip lock bag makes crushing crumbs and cleaning up a breeze.

    ANOTHER VERSION: Ellaella of  made this dessert with some Yankee touches. One of the changes she made was to substitute gingersnaps for the vanilla wafers. She also made individual servings instead of using one casserole dish. AND …according to Ellaella the crisp was outstanding. You can find Ellaella’s version here: http://foodpluspolitics.com/

    Tags: , , , , , , ,

    dsc00375.jpg
    Tomatoes and cucumbers from the garden have become part of our kitchen decor.

    Horse manure!

    DH brags about the power of his horse manure compost as if he invented it and got a nobel prize for the invention. “George Washington swore the secret to good farming was horse manure,” says DH.

    “You just wait,” he said last summer, “George Washington knew his stuff, you’ll see.”

    We added dried manure to our compost pile of grass clippings and shredded leaves last fall. This spring DH tilled it into our garden. Then we used more grass clippings and shredded leaves for mulch on top.

    I was hoping the mulch would prevent unwanted plants from popping up, resulting in a no till, weedless garden. That didn’t happen. We had weeds. But, DH was so right about horse manure producing garden miracles. Our one cucumber plant has produced 60 cucumbers…so far.

    dsc00294.jpg
    Our onions shortly before they were pulled up and cured.

    dsc00296.jpg
    The first watermelons we found. There are at least 15 on that plant now.

    zuchini.jpg
    An 11 pound zuchini that came from a volunteer plant on our compost pile. We didn’t find it until it had grown to this size.

    dsc00326.jpg
    A basket full of Yukon Gold potatoes. I had no idea potatoes could be so good.

    dsc00388.jpg
    Browning the meatballs and simmering the tomato basil sauce.

    Dinner tonight featured home grown tomatoes and basil.

    MY MEATBALLS

    Soak in milk, water or stock;

    1 slice of bread, 1 inch thick

     Beat:

    2 eggs

    Add eggs to:

    1 1/2 lb. ground meat/I used ribeye

    Saute until golden brown:

    1/4 cup finely chopped onion

    Add to the meat. Wring the liquid from the bread. Add the bread to the meat and then add:

    3 tablespoons chopped parsley

    1 1/4 tsp. salt

    1/4 tsp. paprika

    1/2 chopped clove garlic

    3 tablespoons grated parmesan cheese

    1/4 tsp. oregano/I’ve used Italian Herbs

    Mix and form into balls. Brown lightly in:

    2 tablespoons butter

     Cover your frying pan and simmer on low until the meatballs for 1/2 or until the meatballs are firm and no longer pink in the middle.

    dsc00392.jpg
    Cooking down the sauce.

    SPAGHETTI SAUCE WITH FRESH TOMATOES AND BASIL
    6 peeled, seeded and cut up tomatoes
    2 (8 ounce) cans tomato sauce
     garlic, minced to taste or pinch of garlic powder
    1 tablespoon white sugar
    2 tablespoons fresh basil (more or less to taste)

    DIRECTIONS
    In a large skillet or saucepan combine the tomatoes,  tomato
    sauce, garlic, sugar and basil. (Other herbs may be added. I really like basil and prefer just that with tomatoes.) Stir all together and simmer over low heat until thickened. More sugar and a tablespoon of butter may be added if the sauce is too acidic. Flour (1 to 2 tablespoons) may be added if you prefer a thicker sauce. Stir frequently to prevent burning.

    dsc00396.jpg
    Homemade spaghetti sauce with fresh tomatoes and basil over meatballs & spaghetti. It was sooooooo good!

    HOW TO PEEL TOMATOES

    Put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 – 45 seconds is usually enough)

    dsc00381.jpg

    then….

    Plunge them into a waiting bowl of ice water.

     

     

    This makes the skins slide right off of the tomatoes!  If you leave the skins in, they become tough and chewy in the sauce…not very pleasant.

     

     

     

     

    After you have peeled the skins off the tomatoes, cut the tomatoes in half. 

    Now you need to remove the seeds and excess water. Wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don’t need to get fanatical about it; removing just most will do.

    dsc00385.jpg

    Toss the squeezed tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You’ll end up with a thicker spaghetti sauce in less cooking time!

    Tags: , , , , , , , , , , , ,

    dsc00345.jpg
    Skipper being led to the riding enclosure by DH’s nephew.

    Skipper reared today.

    I’ve had him for almost 3 years and he’s been a dream. He is 15 years old. A former child’s 4-H pleasure champion with perfect gaits, he’s child safe and has good sense. Or at least that’s what I thought. 

    My other horse, Summer, is six. She’s flighty and nervous. She loves DH, tolerates me and is wary of everyone else. I also saw her buck like a bronc soon after I got her. 

    A birthday present from DH the first year we were married, she was by far, my best birthday present ever. Perfectly proportioned, with a tiny head and ears, intelligent alert eyes and a typical quarter horse rump, Summer is a gorgeous bay. Her red coat gleams, her muzzle sock, mane and tail are coaly black. Her eyes are are exotically rimmed in black. I fell in love immediately. However, it was soon apparent that she needed work. She didn’t neck rein. She was nervous and spooked easily.  She stomped her feet, turned her rear toward me in the stall, crowded people, used them for scratching posts and worse sometimes flattened her ears and threatened if approached. 

    blog-pictures-5-020.jpg  Summer & I.

    I hired a horsetrainer who said she had an attitude problem and took her off to his farm for two months of schooling. That’s where I saw her buck. DH and I were at the trainers  watching her being schooled. The trainer was showing us what they’d been working on. Summer saw us by the fence and decided she’d had enough training. She bucked. She bucked as viciously and hard as any rodeo horse being spurred and abused. The trainer, whose hobby is rodeo contesting, stayed on. He got her calmed down, rode her until she was tired and then I forced myself to get on her back and rode her around the ring as instructed. I pretended to be calm because I didn’t want to show misgivings and hurt the trainer’s feelings. Or appear anything but thrilled with my birthday present. But, I was afraid.

    Summer graduated from Training School and returned home. But our relationship was changed. Because I knew if she ever bucked that hard with me, I’d be a goner.

    Today DH’s family joined us on the farm for a barbeque and DH’s nephews wanted to ride the horses. Marc, is an experienced rider and he rides Summer on every visit. I think he likes knowing of her wicked past and knowing he is skilled enough to deal with it.

    Steven rode Skipper, formerly known as the “one anybody can ride”.

    Steven was holding Skipper to a walk and Summer got ahead. Which wouldn’t have been a huge problem except Marc wanted to go faster and Steven still wanted to walk. That’s when disaster struck. Skipper wanted to run too. He reared and did some wimpy bucks. There was no danger of Steven being thrown. But, he was nervous and done riding.

    Steven got off. Now Skipper was proud as punch. Nostrils flaring, he pranced when I lugged myself up into the saddle cursing (in my head) that I was wearing my too tight skinny jeans.  But, no way was I going to reward him for his antics. Skinny jeans and hot sun notwithstanding, we were going to walk, trot and canter around the enclosure until Skipper didn’t care which horse was first.

    And we did.

    Summer, I am proud to say, was a perfect lady the whole time.

    blog-pictures-5-021.jpg Summer talks & gives kisses.

    For dinner we had grilled pork chops, pasta salad with tomatoes, cucumbers and onions with sour cream, green beens from the garden, sweet corn from Mrs. Weaver’s vegetable stand, coleslaw (from the grocery deli) and cherry pie (from our farmer’s market).

    dsc00320.jpg Getting the cucumbers and onions ready.

    SOUR CREAM CUCUMBERS

    Sour cream cucumbers are a popular dish at midwest family gatherings. They always make me think of summer and my mother’s garden.

    2 large cucumbers peeled and sliced

    1 onion sliced into rings

    3/4 cup sour cream

    3 tablespoons cider vinegar

    2 tablespoons sugar

    salt and pepper to taste

    In a bowl combine the cucumber and onion. Combine remaining ingredients and pour over cucumbers. Mix well. Chill.

     UPDATE: Rockyroadoflove has suggested an old southern method to make these cucumbers more crisp and flavorful. She uses salted ice water and says it works wonders for cucumbers. My cucumbers were good as they were, but I think Rockyroadoflove’s technique will make them even better.

    Rockyroadoflove’s cucumber article is here:
    http://rockyroadoflove.wordpress.com/2007/08/14/marinated-cucumbers-in-sour-cream/

    dsc00323.jpg
    Sour cream cucumbers with mixed herbs sprinkled over them.

    dsc00328.jpg
    Pasta salad with fresh tomatoes and creamy parmesan dressing.

    I cheated with my pasta and used a box of Betty Crocker’s Suddenly Pasta mix. I followed the directions on the box and then added fresh, lightly salted cut up tomatoes. I sprinkled herbs over them also, hoping they would look more homemade.

    dsc00333.jpg
    The green beans are snapped and ready and the corn is being shucked.

    helens_chocolate_pudding.jpg
    DH’s grandmother’s cookbook.

    Does anyone know what the second ingredient is in the chocolate pudding recipe?

    I guessed sugar.

    DH thinks the word is Snickers.

    DH’s guess is supported by the correct spelling of the word sugar in the vanilla sauce recipe on the opposite page. But, I am still skeptical.

    DH talks a lot about what a good cook his Grandmother Helen was. So I wanted to do something special for him and to make him something from her cookbook. 

    Only I wasn’t sure about the recipe’s second ingredient.

    DH was. 

    Once I asked for his help and showed him the cookbook he had a craving for Snicker pudding. He offered to run down to the closest convenience store.

    There is no way I would ever turn down an opportunity to get Snickers bars into our house. I agreed to make the pudding if DH would get the candy.

    Six cups of milk sounded like too much pudding for two people so I halved the recipe. We still had two day’s worth of dessert. It was good. DH loved it.

    (I did decrease the cornstarch to  1/4 cup instead of 1/2 cup and the pudding was still thick. I also added some sugar along with the snickers.)

    dsc00257.jpg
    Preparations for Snicker bar pudding.

     DH’s Grandmother’s Chocolate Snicker Pudding

    Mix in a saucepan:

    2 cut up Snicker’s bars

    1/4 cup cornstarch

    1/2 cup sugar

    1/4 cup cocoa

    pinch of salt

    Slowly add 3 cups of milk, stirring the whole time. Bring to a boil.

    dsc00260.jpg The pudding is done and in the bowl.

    peach-pie.jpg
     According to my husband this was the best peach pie, ever.

    I made changes in the recipe because the peaches were so juicy. I also wanted my top crust to stay crispy. So, I mixed 2 tablespoons of flour with 1/4 cup of sugar. I put the sugar/flour mixture over the filling before dotting with butter and adding the top crust. (Don’t worry the top mixture of sugar and flour will cook into the pie. And, it will keep your top crust from becoming soggy.)

    PEACH PIE FILLING:

     5 to 6 cups of peaches

    1/2 to 2/3 cup white or brown sugar (I used 2/3 cup of white)

    1/8 tsp. salt

    1 1/2 tsp. cornstarch

    1/4 tsp. cinnamon

    1/8 tsp. nutmeg

    1 tablespoon lemon juice

    Dot with 1 1/2 tablespoons of butter

    DIRECTIONS: Bake the pie in a preheated 450 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake 35 to 40 minutes or until golden brown. The middle should be bubbling.

    dsc00223.jpg How to peel peaches: dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice. The skins will easily slide off.

    Healingmagichands of  http://healingmagichands.wordpress.com/, kindly added it is important to make sure the peaches are ripe before peeling. Otherwise the peels may not slip off.

    Thanks for your help, Healingmagichands!

    Tags: , , , , , , , ,

    dsc00221.jpg
    Peaches ripening in a sunny window.

    After a couple of days in a sunny window the peaches, saved from the beetles, were ripe and ready. I had enough to make a peach cobbler and a peach pie, plus some for the freezer. 

    I love peach pies, crisps and cobblers, BUT with freshly ripened organic ones, this dessert is one of my favorites. Especially topped with vanilla ice cream.

    dsc00224.jpg Getting ready to make peach cobbler.

    SOUTHERN PEACH COBBLER FOR TWO

    (Can be doubled)

    FILLING:

    2 cups peaches

    1/2 tsp. lemon juice

    2 tablespoons brown sugar

    1 tsp. cornstarch

    TOPPING:

    1/4 cup + 2 tablespoons flour

    2 tsp. sugar

    1/4 tsp. baking powder

    Pinch of salt

    Pinch of cinnamon

    Pinch of nutmeg

    1 tablespoon butter cut into pieces

    2 tablespoons whipping cream

    dsc00227.jpg DIRECTIONS:

    Grease small casserole dish with butter. Preheat oven to 375 degrees. Peel & cut up peaches. Mix peaches and lemon juice. Mix cornstarch, brown sugar and cinnamon with peaches and put peaches into greased casserole dish.

     In another bowl, mix flour, sugar, baking powder, salt. cinnamon and nutmeg. Cut in butter until mixture is crumbly. Add the cream and toss with flour mixture just until the dough is combined.

     Turn the dough out onto a flour surface and knead a few times to smooth it. Then roll it out into the shape of the casserole dish. Place the dough over the filling and sprinkle with 1/4 tsp. of sugar. Bake until the top is golden and the juices are bubbling. 25 to 30 minutes.

    peach_cobbler.jpg
     The cobbler is ready to eat.

    Tags: , , , , , , , , ,

    dsc00174.jpg
    Salad preparation…the basil, onion and cucumber are from my garden.

    Tonight DH found a cucumber. The first of the season from our garden. I had a head of lettuce, broccoli and tomatoes from Mrs. Weaver’s vegetable stand. Plus the herbs in our garden are thriving.

    What better way to enjoy summer’s bounty than with a garden salad tossed in a classic French vinaigrette?

    Tonight’s salad was outstanding. Really.

    DRESSING W/GARDEN HERBS

    2 tablespoons Balsamic, red wine or white wine vinegar or lemon juice

    To taste Salt and freshly ground pepper

    3 tablespoons Extra virgin olive oil

    1 to 2 tablespoons Minced shallots or green onions or onions

    1/2 to 3/4 teaspoons Dijon mustard

    1 clove garlic or 1/8 teaspoon garlic powder

    A pinch or 2 of sugar

    1 or more tablespoons Chopped fresh herbs from your garden ( I used basil and oregano)

    dot-with-butter1.jpg
    My raspberry pie is dotted with butter and ready for the top crust.

    It was a bit tart.

    The next time I make this I will add more sugar. But still, two people ate the whole pie in two days.

    amish-sign2.jpg
    Mrs. Weaver’s Produce Stand

    I live in Amish country…entrepreneurial Amish country. My neighbors sell eggs, vegetables, fruit, quilts, vitamins, bread, home baked food, dried noodles, handmade furniture and flowers from their homes.

    Saturday, Mrs. Weaver had one pint of red raspberries. I had already gathered two cups of black raspberries from the wild bushes in our woods. With the red raspberries from the vegetable stand I had enough berries for pie.

    dsc00163.jpg Red & Black Raspberry Pie

    4 cups fresh berries

    1 cup or more sugar (you will need more)

    ¼ cup flour

    2 teaspoons tapioca

    1 tablespoon lemon juice

    pinch of salt

    2 tablespoons butter

    Mix all of the ingredients except for the berries & butter.

    Sprinkle sugar and flour mixture over berries and stir gently. Let stand for 15 minutes. Preheat oven to 450 degrees. Turn the fruit into a pie shell. Dot with butter. Cover the pie with top crust. Prick holes and design in crust. Bake the pie at 450 for 10 minutes. Reduce the heat to 350. Bake an additional 35 to 40 minutes or until the pie is golden brown.

    raccoon-in-a-tree.jpg 

    Raccoon in the mulberry tree…

    Our mulberry trees are loaded. Not only with the purple, juicy fruit, but also with songbirds and raccoons. But, even with the wildlife gorging themselves, we still have mulberries by the ton. 

    It seemed to me that mulberries could be substituted for other berries in pies and desserts, so I started experimenting. This is what I came up with. I would increase the flour a little next time as it was a little runny. But, other than that, it was very good.

    I would definitely make it again.

    Mulberry Pie

    INGREDIENTS

    4 cups mulberries

    3/4 cups white sugar

    1/3 cup all-purpose flour

    1 recipe pastry for a 9 inch double crust pie

    2 tablespoons butter

    1 tablespoon milk

    DIRECTIONS

    Preheat oven to 400 degrees. In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Sprinkle crust with a little sugar and cinnamon. Let pie rest in refrigerator for 30 minutes. Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

    Serve with ice cream.

    « Older entries § Newer entries »