Author: maryannetuck

The future is right ahead of me and new projects seem to beckon... Friends and memories of times past remain with me today. I love to share my stories along with comments and opinions (of course) of today's challenges. Photography is my hobby and opportunities to capture the scenes before me are mine for the taking. Born and raised in Michigan, the peaceful woods and wildlife trails have always attracted me. Graduating from high school in the early fifties, college was of no interest to me. I have learned one important fact about life; whover decided when a person becomes "old"...didn't know what they were talking about...My theory is; you're as old as you think you are....(I'm thinking about it..haven't decided yet.)

Mom’s Chocolate Cake..Heavenly

Mother’s Day is every day to me. My Mother was a registered nurse and a wonderful cook. Friends and family enjoyed her company. A smile and laughter were always with her as well as her funny jokes. Everyone enjoyed them too, almost as much as her cooking. Time passes, memories stay with us.

Ingredients

2 cups cake flour

1/2 tsp salt

1 tsp vanilla

1 tsp soda

1 tsp vinegar

1/2 cup shortening

1 1/2 cups sugar

2 eggs

(The Egg And You…)

To test the age of an egg, place in deep pan of cold water. If it lies on its side, it is fresh. If it stands at an angle, it is probably 3-4 days old. If it stands on end upright, it is over 10 days old. If it floats to the top…get rid of it!

1 cup sour milk

2 squares bitter chocolate

* * *

Sift and measure flour. Add salt and sift 3 times. Cream shortening, add sugar and one egg (unbeaten).

Mix well – add another egg & beat 2 minutes.

Add vanilla, flour and sour milk.

Add melted chocolate and mix.

Lastly, dissolve soda in vinegar and add to batter. Beat a few seconds.

Bake for 30 minutes (or more) in 350 deg. oven. (11×13 Pan)

* * *

Icing

2 cups powdered sugar

1 sq. chocolate

3 tbsp butter

6 tbsp cream

1/4 tsp Black Walnut Extract

1/2 cup nutmeats

Dissolve chocolate and butter in double boiler.

Add other ingredients and beat until creamy

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photos By Me

http://www.thatremindsme.net

“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.

* * * * * * * * * *

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.

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

http://www.thatremindsme.net

MACK’S PLUM PUDDING..for last minute holiday entertaining…

Not sure who Mack might be, but his recipe found its way into my recipe collection. Sounds simple and quick. Just a thought though, I really wouldn’t wait until the last minute to try it. You can always make it again for a special holiday.

INGREDIENTS

1 small lemon jello

1/2 tsp Cinnamon

1/4 tsp Cloves

3/4 Cup Ground Raisins

3/4 Cup Ground Dates

3/4 Cup Grape Nuts cereal

3/4 Cup Chopped Nuts

Make jello using “boiling” water

Add cinnamon & cloves & cool slightly

Grind raisins & dates & add to above & mix well

Stir in Grapenut cereal & mix well

Cool slightly so nuts will not soften & add nut meats.

Set overnight.

Serve with whipped cream or ice-cream

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

http://www.thatremindsme.net

MY PLATE IS FULL…SALADS

My friend, Dixie, is helping me out with recipes from Rachel Ray’s Food Network. It all sounds so good and I can’t wait to try them.

BEEF SALAD

Ingredients:

1/2 cup sour cream

2 round tbsp prepared horseradish

1/2 Lemon, juiced

About 2 tsp Worcestershire sauce

Handful chives, fine chopped

Handful dill, finely chopped

1 1/2 tsp coarse black pepper

About 1 pound deli roast beef, leftover, roast, pot roast or steaks

Watercress or arugula to serve

Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.

DEVILED HAM

1 pound deli ham sliced (cooked ham)

2 small ribs celery with leafy tops

1/2 red onion

2 cloves garlic

2 tbsp thyme

1 tbsp cayenne pepper sauce, (more to taste)

1 tbsp Worcestershire sauce

About 2 round tbsp yellow mustard

3 tbsp pickle relish

Romaine or Bibb lettuce to serve

Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10-12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.

CHICKEN SALAD

1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container

2 small ribs celery

1 large shallot

1 large clove garlic, crushed

4 sprigs tarragon

salt and pepper

1/2 lemon

2 round tbsp Dijon mustard

Romaine or Bibb lettuce

About 2 tbsp small capers

Chopped cornichons serving

Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.

To Serve

Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toast from corner to corner. Quarter eggs lengthwise. Cut cheese into portions.

Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

http://www.thatremindsme.net

CAULIFLOWER SALAD..EASY AND DIFFERENT..

Written on a piece of note paper and in my Mother’s handwriting. I always trust Mother not to lead me astray. Let’s try this one.

1 Head Cauliflower

1/4 Cup grated onion

1/2 Cup Miracle Whip Salad Dressing

8 oz pkg Cream Cheese

Whip onion, salad dressing & cheese until it coats cauliflower & carrots. Let refrigerate overnight.

Let me know how you like this. Sounds interesting. Looks to me like the cream cheese will make the difference.

Photography By Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

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”

Mary Anne Whitchurch Tuck

Visit my other website when you have time.

http://thatremindsme.net

Photo By Me – (Model “Ziggy”)

Mother’s Day is every day to me. My Mother was a registered nurse and a wonderful cook. Friends and family enjoyed her company. A smile and laughter were always with her as well as her funny jokes. Everyone enjoyed them too, almost as much as her cooking. Time passes, memories stay with us.

Ingredients

(The Egg And You…)

Icing

Another recipe from the kitchen of my Mother’s friend….”Toots”..both were nurses in my home town of West Branch…

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.

HOUSE BEAN SOUP

SENATE BEAN SOUP

3 tbsp sugar

(Salt note; Salt enhances sweet flavors. Proper function of salt is to develop and bring out natural food flavors, not to make foods taste salty. Sprinkle small amount on or in fruit juices. It increases sourness of acids and increases sweetness of sugars.)

2001 Household Hints and Dollar Stretchers copyright@1957