SURPRISE SEASONING BLEND..

Another recipe from the kitchen of my Mother’s friend….”Toots”

1 Tbsp each of the following;

Salt

Pepper

Onion Powder

Garlic powder

Oregano

Thyme

Parsley

Paprika

Put in layers in a glass jar. Shake until mixed.

Use for salads, stews, popcorn, chip dips, veggie dips etc.

(Add 1 tsp to 1/2 cup mayonnaise for using as salad dressing)

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

“HOUSE” AND “SENATE”.. BEAN SOUP…NO SUBPOENA REQUIRED..

Found these in a newspaper article from a 1987 clipping. I’ve read and reread. I know there’s a message in here somewhere. There seems to be an aroma of truth.

HOUSE BEAN SOUP

2 pounds number 1 white Michigan beans

1 smoked ham hock

Water

Salt and Pepper to taste

Cover beans with cold water; soak overnight. Drain. Recover with water. Add ham hock simmer slowly about 4 hours until beans are cooked tender.  Add salt and pepper to suit taste.  

Just before serving, bruise beans with large spoon or ladle, enough to cloud.

Serves about 6 persons.

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SENATE BEAN SOUP

1 pound dry navy beans

1 meat ham bone or 1  1/2 pounds ham hocks

1 cup chopped onion

2 garlic cloves, minced

1 cup celery

1 1/2 cups mashed potatoes*

1/4 cup chopped parsley

1 1/2 tsp salt

1 tsp pepper

1 tsp nutmeg

1 tsp oregano

1 tsp basil

1 bay leaf

*Two-thirds cup mashed potato flakes may be substituted.

Wash and sort beans.  In large kettle, cover beans with 6 to 8 cups hot water.  Bring to a boil.  Remove from heat, cover and let stand 1 hour.  Add another 2 quarts cold water and ham bone.  Bring to boil, simmer 1 1/2 hours.  Stir in remaining ingredients.  Simmer 20 to 30 minutes until beans are tender.  Remove ham bone, trim off meat, return to soup.  Serve hot.  Freeze any leftovers if desired.

Makes about 3 quarts.

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copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

FRIENDSHIP TEA…UNIQUE IDEA!

From the recipe memories of my Mother’s friend…Violet “Toots” DeNio

2 Cups Tang

1/2 Cup instant tea

1 tsp cinnamon

1 tsp ground cloves

1 1/2 sugar-optional

1 pkg Lemonade mix..unsweetened.

USE 1/2 TSP.  OF ABOVE MIX OR MORE TO TASTE – TO 1 CUP BOILING WATER

You may acquire so many new friendships with this lovely offering, you’ll have to bake some cookies.

copyright@2019

Mary Anne Whitchurch Tuck

Photo By me

Check out my other website…memoriesaremadefromthis.com

APPLE BROWNIES…MMM..SOUNDS GOOD ENOUGH TO EAT

Another recipe from “Toots”, my Mother’s friend, who also happened to be a registered nurse.  She was not only a great nurse, but also a good cook. This recipe in her handwriting says, “it’s good”. I believe her.

Cream 1/2 cup melted oleo with 1 cup sugar.

Add one egg.

Sift 1 cup flour, 1/tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon.

Add to cream mix and mix well.

Stir in 3 medium apples peeled & sliced thin & 1/2 cup nuts.

Place in 9×9 pan-greased.

Bake @ 350 deg. 40-45 minutes.

“Will be moist & good”

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me – (Model “Ziggy”)

Take a moment to visit my “other” website at memoriesaremadefromthis.com

DIXIE’S DEVILED CHICKEN -(We could call it Dixie’s chicks)

My friend Dixie and I met in a 60+ Chatroom in 1998. We’ve been internet friends ever since. She is a lovely lady and a great cook from what I hear, but for me, that’s not as important as the wonderful friendship between us. Thank heaven for the internet. One of us is living in Florida and one in Michigan, meeting once in Oklahoma face to face in the nineties when my family was on a trip through the West. Many friends were made during that chatroom experience over a ten year period. As the years go by, it pays to try some of the new inventions…maybe you should try Dixie’s recipe too. (She got it originally from the Rachel Ray show. There goes that internet again.)

TOTAL TIME  30 MIN

ACTIVE   30 MIN

YIELD  4 SERVINGS

LEVEL   EASY


Deviled chicken recipe

INGREDIENTS

4 pieces boneless, skinless chicken breast (no tenders)

   Salt and Pepper

   AP flour, about 1 cup

3 Large Eggs

1 scant tbsp Dijon mustard

3 tbsp milk

3 tbsp Pecorino Romano (Various cheeses of Italian origin made from sheep’s milk) or Parmigiano-Reggiano cheese

1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)

2 lemons

3 tbsp butter

2 large cloves garlic, 1 crushed or chopped, 1 halved

About 3/4 cup white wine

1 tbsp Calabrian chili paste, harissa or sriracha

About 1 1/2 cups chicken stock

A handful flat-leave parsley, for serving

1 loaf ciabatta bread, 12 to 14 inches long, halved

EVOO, for drizzling (extra virgin olive oil)

Flaky sea salt, for sprinkling

1 large bundle arugula, cleaned, or boxed leaves

  1.  Gather your ingredients and a gel board to prepare chicken.
  2.  Halve the chicken breasts horizontally and butterfly them.  Use a mallet to thin meat or even it out if needed–it depends on the size of the chicken breasts.  Season meat with salt and pepper.
  3. Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
  4. Preheat the oil in skillet over medium to medium-high heat.  Coat chicken 2 at a time in flour, shake off excess to drip off.  Cook chicken 3-4 minutes on each side.  Repeat, removing cooked chicken to wire rack.  Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken.  Wipe excess oil from pan, return to heat and add butter.   When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce abut 3 minutes.  Add stock and reduce 5 minutes more.  Pick and chop the parsley.
  5. Char the bread over gas burner or under broiler.  Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
  6. Add the chicken back to sauce and heat the meat, through, 3-4 minutes, turning occasionally.  Add the sliced lemons and coat with sauce.  Add parsley and transfer to plates.  Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.
  7. (Recipe as seen on Rachel Ray Show-Food Network)

Mary Anne Whitchurch Tuck

  1. Please visit my other website..memoriesaremadefromthis.com
  2. Pears and Barn adobe

Ella’s Cherry Cheese Dessert…

ELLA’S RECIPE

2 C. Graham Cracker crumbs

1 Cup Chopped Pecans

1/2 Cup Melted Butter

1 tsp Vanilla

1  3 oz pkg Cream Cheese (1  8oz pkg. (same)

2 tbsp Sugar

1 Cup Cream (whipped)

1 Cup Powdered Sugar

2 tbsp Milk

1 Can Cherry Pie Filling

1/2 tsp. Almond flavoring

Combine crumbs and butter, press into 8 inch square cake pan.

Beat sugar and cheese and milk until smooth.

Spread over crust.

Then spread cherry mix over crust.

Top with pecans.IMG_0103 (1).jpg

Fold vanilla and sugar into cream with almond flavoring.

Pour over all.  Chill overnight.

copyright@2019

Mary Anne Whitchurch Tuck

Photography By Mary Anne Whitchurch Tuck

 

 

Stella’s Date Pinwheel Cookies..Top Of The Line

My favorite cookies. Takes a bit of time but they’re worth every moment you  spend. I call them “the Cadillac” of the cookies.

FILLING

2 1/4 Cups pitted chopped dates

1 cup sugar

1 cup water

1 cup chopped nuts

(Boil slowly 10 minutes, mixing constantly.. let cool until warm)

MIX TOGETHER

1 cup shortening

2 cups brown sugar

3 eggs (beaten)

4 cups sifted flour

1/2 tsp salt

1/2 tsp soda

Roll out dough on floured surface about 3/8″ thick.  Spread thickened filling on it.

Roll up into roll and wrap with waxed paper. Refrigerate several hours or until firm enough to slice.

Bake 10-12 minutes at 400 deg.

copyright@2019

Photo By Mary Anne Whitchurch Tuck

Check out my other website ….memoriesaremadefromthis.com