SURPRISE SEASONING BLEND..

 

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.

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

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Mary Anne Whitchurch Tuck

Photo By Mary Anne

WHAT’S COOKIN’ AT NORMA’S HOUSE?MMM…SPICY RELISH

“Relatively” speaking, Norma is my first cousin. We go back to a time when cousins were raised in close family relationships and we all enjoyed reunions where everyone brought a dish to pass and a copy of a recipe was always being requested.  Now in the retirement years the miles have come between us, but the love in relationships remains. Check out this mouth watering recipe she gave me many years ago. I think you’ll like it!

SERVES 4

1 med. onion coarsely chopped

1 package (10 oz) frozen mixed vegetables – thawed

1/2 cup cider vinegar

1/3 cup water

3 tbsp sugar

1/2 tsp mustard seed

1/2 tsp salt

***

(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

***

1/8 tsp hot pepper sauce

In 2 cup jar or small bowl, mix onion & vegetables.  Set aside.

In small pan boil vinegar, water, salt, sugar, mustard seed & hot sauce. 

Reduce heat.  Simmer 5 minutes. Pour over vegetables.

Cover and refrigerate at least 2 hours before serving.

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.

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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