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

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

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

Lucille’s Heavenly Coconut Cherry Bars

 

One Cup Unsifted Flour

1/2 Cup Softened Margarine

3 Tbsp Sugar

Combine 1 Cup flour with margarine & 3 tbsp sugar. Blend well.  Press firmly in bottom of 9″ square pan. Bake 350 Deg. for 25 minutes.

Mix together

1/4 cup flour

1/2 tsp. baking powder

1/4 tsp salt

Gradually add;

3/4 cup sugar

2 eggs slightly beaten

1 tsp vanilla

Add sugar to eggs and beat well. Add vanilla.

1 1/3 Angel Flake Coconut 

1/2 cup chopped maraschino cherries

1/4 cup chopped nuts

Add to flour mixture and stir well.

Stir in coconut, cherries and nuts.

Spread over baked crust. Bake 35 minutes longer.  Cut into bars while still warm.

Makes 24 bars.

Nickie’s Down-Home Spaghetti Sauce…Mmm Good..

Visiting friends in Ohio when Nickie shared her wonderful spaghetti recipe with us. Simply done, smells great while it’s cooking and tastes unbelievably good when we can it and use it throughout the year.

40 bush tomatoes (approximately) run thru blender

12 medium onions (run thru blender)

6 green peppers (run thru blender)

Cook down and add

2 TBLSp Basil

2 TBLSp Oregano

2TBLSp Parsley

16 oz vegetable oil

2TBLSp garlic

1 cup sugar

1/4 cup salt

Cook some more…then can it

Makes 8 qts

Folks used to can every year. Some still do and it takes us back to the days of Mom and Grandma and the great smell in the house while preparations are underway.

 

Mary’s Cowboy Cookies

What is it about the cowboy scenario that speaks to us from the days when we went to the movies on Saturday afternoon to see Roy Rogers, Gene Autry and of course, Randolph Scott? As I recall, the price of admission at our local theater was 35 cents.

We listened to The Lone Ranger on the radio and can’t seem to get “hi-o Silver…awayyyyyyy….out of our memories. My friend Mary shared her cookie recipe with me and now I’ll share it with you.

1 Cup Butter

1 Cup Sugar (White)

1 Cup Brown Sugar

2 Eggs

2 Cups Flour

1/2 t. Salt

1 t. Baking Soda

1 t. Baking Powder

1 t. Vanilla

2 1/2 Cups Oatmeal

1 Cup Chips (Chocolate or any flavor)

1 Cup Rice Crispies

Cream together butter and sugars. Beat in eggs. Add flour, salt, soda, baking powder and mix well. Stir in vanilla, oatmeal, chips and crispies. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 deg. for 10 minutes.

copyright@ 2019

Photos by Mary Anne Whitchurch Tuck

Check out my other website at memoriesaremadefromthis.com

//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=aad09ad1-72f7-48dd-bfd5-451b42fb9634

Mrs. Quickel’s Apricot Squares (no. 4)

The short letter that Mrs. Quickel wrote is attached at the end of this recipe. I found it interesting.

6 cups flour

2 tabl sp sugar

3 beaten eggs

1/2 teas salt

1 lb lard

1 yst cake

3/4 cup scalded milk cooled to luke warm

Combine flour, lard, sugar & salt blended as for pie crust. Dissolve yst in warm milk, add to first mixture. Add eggs & knead to a smooth dough Refrig over nite in covered bowl.

Next..cover pie board with 1/4 cup sugar. Roll dough on sugar about 1/4 in. thick or a little thinner. Cut into 2 1/2 in. squares.

Into each square place a 1/2 teas apricot or any desired paste & fold up corners into a peak & pin with tooth picks.

Bake 15 min in 375 deg. oven. Remove tooth picks while warm. Picks can be reused.

We like cooked seasoned dried apricots best in these squares. However dried peaches or any jam is good. I’m going to try Baked Cranberries this year in the squares. The Apricot just seems to go so well with the sugared dough. We feel that ordinary jam is just too sweet. I thought the Baked Cran with less sugar would be tart too like apricots. It’s surprising how well you can pin in these squares for as soft as the dough is. Of course a few pop open during baking that’s why the paste should be sort of thick. this paste can be bought in cans too but again, we like the cooked dried apricots sweet taste.

Continuing with Mrs. Quickel’s short letter….

Hi…I’m sort of pushing the cart instead of pulling it. Ha. I thought I would only have a few min to write the recipes & I wanted you to have them before Christmas. We came home yesterday (Mon) noon & we can’t seem to get into the groove. Things sure happened since we saw you. One wonders how much wickedness we must endure. While it’s a tremendous burden for the Kennedy children I keep thinking of the Oswald children. They can never live down this tragic episode. I’m glad they live in the land of opportunity where if they lived in Russia they might be sent to Siberia.

Several Clear Lake men died last week also. A Mr. Nofsinger who had the L&M Market there next to the Beer Garden. The other man was Fred Miller. They used to have Shaw’s old cabins & gas station.

Well, I’ve got a few more things to put away etc. Here’s hoping you have a nice Holiday season. Sure was nice visiting with you folks. Hope we didn’t detain you too much.

Lovingly….Quickel

This note brings back memories of times when my Mother would receive a letter from her brothers in Illinois. It was usually a four page letter and required her to take some time, sit down and read, and find out what the family was doing. Now we have the internet. It doesn’t have that same homey quality, does it? Just remembering…..

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website…..memoriesaremadefromthis.com

  •  
  •  

 

 

Almost time for spring..