“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.

* * * * * * * * * *

P9140002

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

FRIENDSHIP TEA…UNIQUE IDEA!

From the recipe memories of my Mother’s friend…Violet “Toots” DeNio, who lived in my “home-town”..West Branch, Michigan

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

Check out my website of memories and observations..

http://thatremindsme.net

Mary Anne Whitchurch Tuck

t

Photo By me

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

Mother used to make these cookies and they are definitely my favorite cookie recipe. Takes a bit of time but they’re worth every moment you  spend. I call them “the Cadillac” of the cookies. Folks will love them!

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

http://www.thatremindsme.net

Tender Chicken & Rice Casserole

This little recipe is written on a piece of note paper and it’s all ragged around the edges as if it’s been handled a bit. However, it’s in my Mother’s handwriting, so I know it’s a good one.

1  7 oz pkg Minute Rice

1  Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Can Milk (soup can)

Mix together & pour into 9×13 dish.

Over the top, lay pieces of uncooked chicken.  Sprinkle 1 pkg. dried onion soup mix over the chicken.

Cover with aluminum foil & seal the edges.

Bake 2 hours @ 350 Deg.

copyright@2019

Photo By Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Home-style Noodle Bake…A Casserole

Cook and drain 2 1/2 cup fine noodles.

Add…

1 Cup Cream style Cottage Cheese

1 Cup Dairy Sour Cream

1/4 Cup finely chopped onions

1 clove garlic (minced)

1 TBLSp Soy Sauce

1 TBLSp Poppy Seeds

Put in casserole.  Sprinkle with Paprika and Parmesan Cheese

Bake 30 minutes at 350 Deg.

copyright@2019

Photo By Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Evelyn’s Classic Beef Jerky

This recipe card is dated December 10, 1989. Aunt Evelyn was a farmer’s wife and a good cook. I haven’t tried this Beef Jerky but here’s the recipe for you just in case your man loves this stuff as much as mine does.

3-5 lbs very lean round steak

1 tsp onion powder

1/2 tsp black pepper

2 TBLSP liquid smoke

1 TBLSP salt

1 tsp garlic powder

A1 sauce…a little bit

1 cup warm water..mix together

Slice beef into strips 1/4 ” thick 1/2″ wide and about 4-5 ” long. Roll it thin with a rolling pin. Cut across grain of meat for crisp jerky.

Marinate in covered container several hours or overnight. Drain and pat dry w/paper toweling. Heat dry (about 175 deg) until it gets crispy according to your wishes. (Check it often) Seal in plastic bags.

copyright@2019

Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

 

 

Jeanette’s Perfect Veggie Pizza

When the next door neighbor is a good friend and a good cook, you’ve got it made.

2 pkg Crescent rolls (Unroll & line jelly roll pan. )Bake at 350 deg.

8 – 12 minutes. Press gently if puffed up.

Mix together

1 # Cream cheese

1/2 Cup Mayonnaise

1/2 Cup Sour Cream

1 envelope Hidden Valley Ranch Dressing

Spread on Crust

Chop Fine 1/2 Cup each of the following;

Cauliflower, Broccoli, Carrots, Green Pepper, Green Onions, (Tomato & Mushroom if desired)

Mix the above vegetables together and sprinkle over the top

Sprinkle 3/4 to 1 Cup sharp grated cheddar cheese over top.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

 

 

 

 

 

Rum Balls…Mmmm

Haven’t made these in a long, long time. My recipe dates back to the forties. Might be just what you’d like to try. Let me know how it works out for you.

1/2 lb. Vanilla Wafers

1 Cup pwd. Sugar

2 TBLSP Cocoa

1 Cup finely chopped nuts (preferably pecans)

1/2 Cup Light Corn Syrup

1/4 Cup Rum

DIRECTIONS

Roll wafers into very fine crumbs. Mix with cup of pwd. sugar & cocoa. Add chopped nuts, syrup, and rum. Stir until blended with a stiff texture. Shape into 1 inch balls. Let stand 1 hour and roll in pwd. sugar and put nut on top. Put sugar on hands when shaping balls. Keep in tightly closed can for three days before using.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Mrs. Quickel’s Orange Fluff Pie

Do just as she says, and everything should come out just right.

1 can frozen Orange juice. Add 1 can cold water, 1/2 cup sugar. Heat to near boiling point. Pour over 1 pkg lemon Jello. Let this partly set. Add 1 can (tall) chilled Carnation Milk (whipped). Fold whipped milk gently into partly set Jello. Pour into baked pie shell & place in refrig for a few hours to set up.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Mrs. Quickel’s Baked Cranberries

Florence Quickel and her husband were friends of my parents when I was a young girl. I remember going to their home on a little lake called Ambrose Lake north of the town where I grew to adulthood. The handwritten letter that contained four recipes and a note to my Mother was apparently written at or near the time of the assassination of John F. Kennedy. I will post her note after the last recipe which will be Apricot Squares. Hope you take the time to read it. I will record her recipes just as she has written them.

*************************

In a shallow pan place 1 lb Cranberries, 2 1/4 C. sugar. Place in oven about 375 deg. & bake till soft. (watch carefully)

Take shallow small pan & take 1 tablsp creamery butter & toast 1 cup broken pieces of walnuts. (this can be done in oven at same time you bake cran.) This needs watching because it will burn very quickly.

When cran. are cooked, add the nuts, 1 cup orange marmalade, juice of 1 lemon.

copyright@2019

http://www.thatremindsme.net