the game - the food

I was disappointed in the final score but boy did Arizona show up and give Pittsburg a run for their money.....  It was really a good game and you can tell by the picture we had a great time eating our way through it.......

Big "A" Weekend

It's Super Bowl weekend!   Though I'm not holding my breath for a win, I'll be cheering for Arizona to at least make a good showing against the Steeler's. We're having about 20 people over to watch the game with us, and in honor of the Cardinals I just had to bake a "cherry/berry" pie.

As you might assume, there is "so much more" to the story....

I had spent most of the day baking pies and preparing some other dishes in the kitchen on Dec. 23rd when I had my heart attack.   Because of the condition I was in, not only do I not remember much about baking them, I never got to eat any!    The pies were taken to the ICU waiting room where the family and some others got to enjoy them, but they didn't think there was a way to save me a piece.

When I decided to have this get together today, I was bound and determined to make another pie.   Believe me, it was a little nerve wracking to walk into the kitchen and start the process.   Would I live through it again?    It's funny how we associate certain things with events in our lives and I will never bake another pie without thinking of that day.   However; the picture serves as proof that I did survive to bake again!   I hope they taste as good as they look.

Today will also be my first time back to Church since the attack.   I just hadn't quite been strong enough until now, but I'm anxious to see everyone again.   This afternoon I'll get the hot wings ready and make some guacamole and we'll have a fun evening.   I just can't wait to cut into those pies......One thing for sure you can bet I'll enjoy them.   Not exactly "heart healthy" food, but there is nothing on the menu for today that even slightly resembles the word diet!   I hope you all enjoy the game!

The house and yard are decorated, the tree's are aglow inside and out, the presents are wrapped, the candy made, and the baking all done. All that's missing is the rest of the family who will arrive on Christmas Eve for a wonderful time together. May your hearts be filled with the joyous wonder of Christ as you celebrate his birth. May each of you rejoice the love that surrounds us and binds us together. May you have peace in your heart in the new year to come.

Oyster Soup

You asked for it!   One more recipe and the answer to those who asked how this tradition came about and how we make it living so far from the coast!   As a side note, I would like to add that I've traveled the east coast from LA to Maine, on on up through Newfoundland and Labrador, and by far the best fresh oysters are to be found in Biloxi MS.   Since the destruction of most all the oyster beds during "Katrina", they are rebuilding and once again now providing the best oysters in the world.   Having friends in Biloxi, we can get them shipped easily, but the charges are outrageous, so it can only be done when one is feeling generous.....

Oyster soup

Several of my early ancestors, many generations back, came from the New Orleans, LA area. We’re pretty sure that’s where the “oyster stew” tradition started. I can remember my great, great aunt, who died back in the early 50’s saying that “fresh oysters” were so much better, but since we couldn’t get them, the canned ones would do fine. Fresh is wonderful, but sadly, not usually available in Colorado……However; a couple of times I have been able to get fresh shipped, and have made it with fresh. It just depends on what is available to you. I was still taught by the expert, (my old aunt) to make it the same way, only using canned oysters.

Amounts of all ingredients depend on how many oyster’s you use. For a full pot to be served to 12 plus people I usually use 8 small cans…..
Pour the oyster liquor into a fair sized pot – set the oysters aside
Saute a few ribs of chopped celery, and a tiny bit of chopped onion in butter until softened.
Add the celery, onion and a stick or two of butter to the oyster liquor and warm over low heat.
When the butter is melted, add a quart or two of half & half to the oyster liquor ….then add milk if more is needed……
Add salt and pepper to taste……fresh cracked pepper is best
This is the basic stew base……Bring the soup only to a “scald” temperature.

( I was taught that a proper scald, can only be determined by holding your little finger in the cream/milk mixture until you cannot hold it there any longer). This is the only true test.  Do NOT allow it to boil, and it has to be just at the right moment, before a simmer.

Admitting there is “so much more”, taste is always the determining factor…..Add only enough cream/milk to blend the oyster liquor in proportion to your taste…..too much will kill it,, not enough will make the oyster liquor overpowering.
When the milk base reaches the scald, you add the oysters……Like with any fish, they do not need to cook a long time……
Keep the heat very low and just allow the oysters to heat thru or if using fresh oysters, cook until the edges of the oysters begin to curl…..(This should not take over 5 minutes if that long). You do not want the cream base to burn, so keep the heat low and the cream base moving…. Turn the fire off when you think the oysters have cooked enough. At this point I add a little dried or fresh chopped parsley…… Cover and let it set for another 5 minutes. Serve in a pretty bowl with a small sprig of fresh parsley and fresh cracked pepper as a garnish…… Have a big bowl of crackers on the table!.

Peppernuts!

This is such a funny little cookie....  They're great to have around during the holidays, and one recipe will make a ton of them......They're very addictive and one can't help but dip in the bowl for a handful every time you walk by.....:)  They're also in the candy picture, in the big crock behind the wrapped taffy's.

Peppernut Cookies

1 cup butter

2 cups white sugar

2 cups brown sugar

5 eggs

6 to 7 cups flour

1 tsp soda & 1 tlbs. hot water

2 tsp. ground cloves

2 tsp. cinnamon

1 tsp. cream of tarter

2 tsp. nutmeg

1 tsp. salt

1 1/2 tsp. anis oil

3 cups walnuts  (put in blender to chop fine)

1 tsp. black pepper

1 1/2 tsp. ground ginger

Mix all ingredients.  Chill dough for an hour at least or over night.  Cut a slice off the dough and roll thin like a pencil.   Slice into tiny chunks  (tip of little finger size or smaller).

Bake at 350 for aprox. 10 minutes or until lightly brown.

Candy Recipes

By request, following are three of my favorite candy recipes.   Before starting either recipe, butter the plate or pan you'll put it on, chop the nuts....and have all ingredients sitting out close by.

As with any recipe.......Practice - Practice - Practice!   If at first you don't succeed try and try again....Many things can affect candy making......weather, mixer power, time of beating, time of cooling, learning when to pour it, temperatures, etc....  I've had many failures while learning, but just don't give up! The perfect batch makes it all worth it.   One request.......Think of "tarzan" when you're eating it......:) and let me know how it turns out!

Twice Cooked Divinity

4 cups of white sugar

4 egg whites - stiffly beaten

1 cup of white corn syrup

1 cup cold water

1/2 tsp. salt

2 tsp. vanilla

1 cup chopped walnuts

To begin with you need a large very powerful mixer with a large bowl......and a reliable candy thermometer. 

Beat egg whites to very stiff peaks

Cook syrup, water, sugar & salt to a medium ball stage at 240 deg..

While beating, pour 1/3 of the syrup mixture over the egg whites, beating constantly, and continue beating thru the next step:

Cook the remaining syrup mixture to a hard ball stage at 265 deg..

Beat the remaining syrup into the first candy mixture.

Cool this for 15 to 20 minutes, stirring occasionally.  

Add 2 tsp. vanilla and nuts.....when mixture begins to stiffen, pour into pan or onto a large, buttered plate.   Let set until cool enough to cut.    

Old Fashioned Fudge

3 cups white sugar

2/3 cups cocoa

1/4 tsp. salt

1 1/2 cups half & half

1/3 cup butter

1 tsp. vanilla

1 cup chopped walnuts

Combine sugar, cocoa, & salt in a 4 or 5 quart heavy saucepan.   Stir in milk.   Cook, stirring constantly until it boils.  Then cook without stirring to soft ball stage.  Turn off heat, add butter & vanilla.   Let set - Do not stir - Let set until cool.   Beat, add nuts and when it starts to stiffen, pour onto plate.   Let cool and cut into squares.

Aunt Bill's Candy

recipe written exact as from my Grandmother's old cookbook, then rewritten and sent to my Mother probably in the early 1940's  *Difficult & Detailed

(note "cost" at the bottom).

6 cups white sugar

2 cups half & half

1/4 lb. butter

1/4 teas. soda

1 tbls. vanilla

4 cups chopped walnuts

Place 2 cups sugar in heavy skillet over low heat.  Stir with wooden spoon, keep sugar moving so it won't burn.   When sugar has begin to melt, pour the remaining sugar & cream in a deep heavy pan, place over low fire and cook slowly.

When burnt sugar is melted and a light brown color, pour into the pan of boiling milk and sugar.   Keep on very low heat and stir constantly.....pour a fine stream.  Cook until it forms a "firm" base in cold water.   turn out fire and add soda, stir hard and fast as it foams up.   Add butter & place in a cool place for 10 minutes.   Add vanilla and start beating by hand.   Beat until mixture is thick and heavy with a dull appearance.  Add nuts and pour into buttered pan.   Cut into squares and pack in a tin box.   Recipe makes about 6 pounds at 45 cents per pound.

 

Merry Christmas!

Vegetable Wreath

Christmas Eve Supper

And so much more..... Ham, Oyster stew, salads, desserts

A Table full of Christmas Candy

and so much more, Aunt Bills, Divinity, Fudge, Peanut Brittle

Apple Pie

Apple Pie...I wish I could share this with all of you.  I baked a fresh apple pie last Saturday, to serve friends coming for dinner.    I had it covered with a towel as we ate our meal, then after I cleared the dinner plates,  I brought it forth and placed it in the middle of the table....I told them we had to set there and contemplate it's worthiness while waited on the coffee to finish.

I love anticipation....... especially of home baked goodies.   I, being the cook, never knows how a particular dish will turn out as food has a way of having it's own mind.  All apples are different, some more tart, some juicier, some tough, and some tender.......did I add enough sweetening and spices?   Did the apples get done?   Is the crust flaky enough?   

As the first piece was sliced and lifted on to the plate, warmed in the microwave and topped with ice cream and set before my guests, I held my breath as each took a taste.......

Watching the expression on their faces, told me this one was a success.    (I have had my failures) but they did not discourage me, I have always kept trying in life to reach perfection.   I've never completely enveloped it, but this came close.  

 Is there really so much more to life than apple pie?   I might have to argue that point..... In my mind, nothing gives my inner soul as much satisfaction as completing a home made meal. Putting simple items together....flour and shortening, rolling it out smooth, peeling fruit, adding sugar and spice and combining it all together, and ending up with dish full of pride.   If you've never baked an apple pie, or made a batch of cinnamon rolls, or a loaf of bread, or baked a cake from scratch.......I urge you to try.   It is the end to all means........

I send you a piece of my pie and my love, I can't think of a better way to express it.

Pineapple Cookies

Frank & Elsie lived right up the road from us. When I say “right up the road”, I mean that it was a narrow, oiled path, just nearly wide enough for two vehicles to pass if both kept their outer wheels in the ditch. It was a “lease road”, carved thru the middle of the section to provide access to the wells that were producing in that field and covered with oil to keep the dust down and make it able to travel on when it was muddy.  You didn’t want to drive on it when it had just been freshly oiled, but after the work trucks had used it for a few days, it was passable. It also had a cattle guard, which could cause problems for a little girl on her bike. Inevitably, if the rider was not watching, the front tire would turn sideways and fall between the joints of pipe that formed it. Believe me, I took a lot of spills on that cattle guard and always felt like the hardest part of the journey was behind me when it was crossed.

Frank & Elsie were transferred to our area from “oil city” PA when the company they worked for moved their drilling and production operations to our town. They also lived in a little lease house, one mile north of us, but they had an outdoor shower!  It was a large “cistern” tank that set next to the house with a shower house under it. It had no top, so it seemed like you were outdoors when you used it.  It was a wonderful place to scrub the dirt off me when I went to visit and before I returned home after one of those bike trips.

Elsie was like a surrogate grandmother. She and my Mother were very good friends. Since Elsie was older and had been married to an oil field worker much longer and had grown children, she was always there when Mom needed some advice or just someone to talk to. She told me once that she would have been a millionaire if she could have saved all the oil she had washed out of Frank’s clothes. Frank was a dear, kind gentleman and was always there when my Dad could not be, to fix a bicycle tire, teach me a new card game, or haul me home when I was too tired to ride back. Though Frank was known to drink a little too much, he was nevertheless a “happy drunk” and someone I loved very much.  My Dad was called often to take Frank home from the pool hall when he had been there a little too long.

The greatest treat was when Elsie would call and say that she had just baked a fresh batch of pineapple cookies. They were my favorite then, and still are today. There is so much more to Frank & Elsie’s story but following is Elsie’s recipe for that which always provided me with love.  They make everything better!

Pineapple Drop Cookies

1 cup shortening
1 tsp. salt
1 tsp. lemon juice
1 ½ cups sugar
2 eggs
1 9 oz. can of crushed pineapple
3 ½ cups flour
1 tsp. soda

Blend salt, & lemon juice with shortening, Cream in sugar until fluffy, beat in eggs one at a time, add pineapple & sifted flour & soda. Drop by spoonful onto a greased cookie sheet & sprinkle with sugar. Bake at 400 deg. for about 12 min. Wash cookie sheet each time and re-grease. Makes 4 doz. Cookies.

Just as an add on, you may want to reduce the over temp. If you use a modern “coated” cookie sheet, and with today’s bake ware it probably would not be necessary to wash and re-grease after each batch.