Recipe Wednesday

Recipe #21 - Toasted Pumpkin Seeds

Just in time for Haloween a seasonal recipe of unknown origin. What can you do with those seeds you scrape out of the pumpkin for your Jack-o-Lantern? Usually they get thrown out with the next trash. Some people may save them for planting to grow next years pumpkins. Here is a tasty and nutritious alternative. Make a batch of:

Toasted Pumpkin Seeds

Seeds of a pumpkin

Salt (to taste)

2 Tbsp. Vegetable oil

Rinse the seeds to remove strings and pulp and pat dry with a paper towel. Spread the seeds on a baking pan and let stand for several hours to dry. Preheat oven to 350 degrees F. Toss the seeds with the oil and salt to taste. Toast the seeds in the oven stirring every 5 minutes or so, until golden brown, about 25 minutes. Let them cool completely. Taste and add more salt if needed. Serve the pumpkin seeds as a snack or use as a garnish.

I found this recipe in a flyer I picked up at a local Fall Festival Pumpkin Patch sponsored by the Clear Lake U.M.C. in 2008. Here are a few pictures to chronicle that event and our Grand-daughter's visits to the Pumpkin Patch in search of the "Great Pumpkin".

We didn't find the "Great Pumpkin" here, but we did get a few good pictures of Kira.

P.S.  Be sure to follow the link for the Great Pumpkin!

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Recipe Wednesday

Recipe #20

My wife found this chimichurri sauce recipe in the newspaper one fine summer day.  I don't remember exactly why she keeps searching for a Chimichurri Sauce recipe, but she mentioned this to me when she saw it.  I determined then that we should try the recipe and I could post it to my blog.  You may want to follow the link to see the original article in the Recipes column of the Flavor section of the Houston Chronicle Chron.com .

Summer Herb Chimichurri

3 cloves garlic, peeled
½ large shallot, peeled
1½ cups packed parsley leaves
1½ cups packed basil leaves
¾ cup packed mint leaves
2 tablespoons sherry vinegar
2 tablespoons freshly squeezed lemon juice
½ cup extra-virgin olive oil
½ small red onion, minced
Kosher salt and freshly ground black pepper



Using the blade attachment of a food processor, chop the garlic, shallot, herbs, vinegar and lemon juice until well combined and slightly chunky. With the motor running, drizzle in the olive oil through the tube in a steady stream until the sauce is well blended and the herbs are finely chopped. Transfer to a bowl, stir in the red onion, and season to taste with salt and pepper. 

Serve immediately, or transfer to a covered container and press plastic wrap directly onto the surface of the sauce. Cover and refrigerate up to 1 week.



This recipe was printed in the Houston Chronicle of Wednesday, September 8, 2010 along with suggestions to try it on grilled and sliced flank or skirt steak.  Mixing with mayonnaise to spread on sandwiches or burgers was also offered as a suggestion.  Salmon might be rubbed and slow roasted in the oven.  It could also be whisked with a little extra olive oil and tossed with seasonal greens for a herb tinged salad.

Please try it.  You will like it!

Recipe Wednesday #19 (A Day Late on Thursday)

Sorry I missed my Wednesday deadline for my recipe. This week I chose not to give a specific recipe. Instead I will refer you to one of the ways I like get new recipes. I simply go to the computer and go to the "World Wide Web". One of my favorite sites is:
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You can view a number of recipes here. If you like you can even sign up for an e-mail service to have recipes and other information concerning their products and related recipes sent directly to your Inbox. Check it out and find your own recipes. Please comment if this information and the link is useful to you for finding your own recipes.

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Recipe Wednesday #18

Do you ever brew a pot of coffee and have a bit of coffee left in the pot when all have had enough coffee to drink? It always seemed so wasteful to pour all that coffee down the drain. I recently decided I would start pouring that coffee up into a pitcher after cooling. I stored this excess coffee in the refrigerator and continued to add the excess coffee when I didn't finish the pot. After a few days I had enough cold coffee to start combining and experimenting with a few ingredients to concoct an iced coffee drink like you might get at one of those popular coffee shops. Here follows my resulting

Iced Cocoa Frappucinno

2/3 cup brewed coffee, cold
1/3 cup ice cubes (5 or 6 cubes)
1/3 cup non fat dry milk
1 tsp. instant hot cocoa mix
1 pkg. artificial sweetener 1 tsp. sugar

Put all the ingredients in a blender and blend for 30 - 40 seconds or until the ice is completely crushed. Pour into a couple of tall glasses and enjoy with a friend some summer evening. You may try a variety of additions and/or substitutions to make this your own favorite iced coffee drink to enjoy with a friend. Try a shot (1 oz.) of hazelnut or caramel syrup in addition to/or in place of the cocoa mix. Try your own flavors to suit your own tastes. Enjoy!

Incidentally, there is also a story behind the use of the 'non fat dry milk' instead of cream or milk in this recipe. That is another item I found which was a 'leftover' item for which I was trying to find a use instead of throwing it away. Suffice it to say for now that it was another item I had in excess and I needed to find a use for it instead of throwing it out. I'll tell that story on another day in another blog post.

Recipe Wednesday #17

This week I am taking another recipe from Creative Cooking. Follow this link for the whole story concerning this Recipe Booklet:

First Recipe Wednesday for Wednesday, April 30, 2008

You may also find this page by going into the Blog Archives for 2008. Look for the Wednesday, April 30th Blog post.

Now for this weeks recipe:

Guacamole

Bobbie Horst

2 medium very ripe avocados
2 medium ripe tomatoes
1 small onion, finely grated
2 small Serrano or any hot chiles, chopped, or 2 Tbsp. chili powder
1 Tbsp. olive oil
2 tsp. lime juice
2 tsp. lemon juice
Dash paprika
2 tsp. salt (more or less)
Pepper to taste
1/2 tsp. coriander

Mash avocados with fork. Add the other ingredients and stir into paste that is not too smooth. Note: This dish is best if made immediately before serving, but if made ahead of time put avocado seed in the spread and cover tightly to prevent darkening.

This recipe was submitted to the recipe book by my mother, Bobbie Horst. Please see the Archive post for Wednesday April 30, 2008 for the story behind the cook book.

Recipe Wednesday #15

I was looking through Pam's recipes for this week. I found an old loose leaf type notebook with pages for copying recipes, tabs for separating the meal types, and envelopes for cutting and inserting recipes from magazines or newspapers. Here follows one of the recipes I found copied in Pam's handwriting onto one of the loose leaf pages in the recipe book:


Cool Tuna Noodle Salad


Ingredients:

1 Can Cream of Celery Soup
1/2 Cup mayonnaise
2 Tbsp. Cider Vinegar
2 Tbsp. chopped pimento stuffed olives
2 Tbsp. grated onion
8 Oz. corkscrew macaroni, cooked
1 Can tuna (6 oz.)
1 Pkg. frozen mixed vegetables (10 oz.)

Directions:

Mix first 5 ingredients
Add macaroni
Add tuna and vegetables
Mix, cover, and refrigerate


She confirms that it is written in her handwriting, but she does not remember where she got the recipe. Try it out and enjoy! This sounds like a great spring or summer time salad or perhaps even a light dinner or supper meal.

Recipe Wednesday: # 14

Pam's Favorite Breakfast

This is the recipe for French Toast which I believe may be Pam's favorite breakfast. I'm not really sure why! She is not French and as far as I know her primary heritage is Italian and American Indian. We have never been to France and she has never really expressed much interest in going there. I found a possible clue as I was researching a possible recipe for this week. I was looking through the Recipe Book she had as a child, Betty Crocker's Cook Book for Boys and Girls, and I found the following recipe for:


French Toast

With beater blend -----------2 eggs, beaten, 1/2 cup milk, 1/4 teaspoon salt

Cut in half -------------------6 slices stale bread

Heat frying pan or griddle moderately hot. Grease with butter or bacon fat.

Pick up bread on fork, by half-slices. Dip both sides into egg mixture and put on hot frying pan or griddle.

Brown on both sides, turning with pancake turner.

Serve hot with syrup or jelly.



I believe I have used this little Recipe Book on previous posts as it was the Cook Book my wife had when she was very young. I don't have any publication information like date and publishing house for the book since it is missing the first few pages. I would surely give that gredit to the original publisher if I knew. I suspect the book was printed some time in the early or mid 1950's. Pam may have had the French Toast from the Cook Book and it is now one of those "fond childhood memories". I do know that she uses a variation of this recipe and no longer uses the butter or bacon fat and now uses olive oil (that shows her Italian heritage) for greasing the pan. She doesn't use the salt in the egg and now substitutes cinamon instead. She usually uses the whole piece of bread without cutting it in half and I don't believe she is likely to use "stale" bread. She is more likely to throw that away and get the fresh stuff. I'm not so sure about the "stale" part either. I'm not sure if that would be advisable today. What if someone got sick from your French Toast. I don't suppose we could just blame it on France. That might not be politically correct. Oh well, that could be another whole story.

I hope you enjoy the French Toast!

Recipe ......day # 13

Oops! I missed the normal Wednesday Recipe again. Maybe there is something about that #13 thing. Well I'm not normally superstitious about these things, so I will proceed with the Recipe after this brief disclaimer. We were very busy on Wednesday with a trip to the airport. Kari will be participating in the wedding of one of her best friends who lives in Sweden. I'm sure she will take the opportunity for some vacation activities with her friends and family as well. Here we are at the airport just before boarding the flight to Sweden.

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When the rest of us left the airport we went back into Houston for a visit to the Farmer's Market on Airline Drive, to eat lunch at The Spaghetti Warehouse in downtown Houston, and to take a brief shopping trip before our return home. Some of the produce items we bought at the farmer's market included fresh green beans, new potatoes, and onions. I cooked the green beans, thus we get the following recipe:

Farmer's Market Green Beans

2 -3 "handfuls" of fresh green beans, snip ends and peel strings if any

8 - 10 new red potatoes, whole or cut in half

1/2 onion, sliced or coarsely chopped

4 slices bacon, cut into 1/2 to 1 inch pieces

1 clove garlic, thinly sliced or minced

1 teaspoon olive oil

1 teaspoon salt

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Prepare first 3 ingredients as described or as you prefer and set aside. Combine the remaining ingredients with the onions in a large pot and heat on medium high on your cook top. Cook these ingredients until the bacon is done and the onions are translucent (5 - 10 minutes). Add the remaining ingredients to the pot with enough water to completely cover the ingredients in the pot. Raise the heat as needed to bring the water to a boil and continue to boil until the beans are done and the potatoes are soft (20 - 40 minutes).

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This recipe is original and was not copied from any particular cook book. I did refer to several different cook books for suggested recipes and cooking ideas for fresh green beans. These are the books which I have previously cited for some of the recipes I have already shared with you in this blog. Feel free to follow this recipe or change it as you desire according to your own tastes or preferences. You may copy, edit, and share this recipe with you family and friends as you desire. Please enjoy your Farmer's Market Green Beans and reply or comment with any changes or additions you might suggest to the recipe.

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Recipe Wednesday #12

This week I found a recipe in one of those advertising inserts from the Sunday newspaper. It was one of those inserts with all the grocery and other coupons and other advertising for most national name brand products. This recipe looked like a quick and easy recipe and something which might be good to prepare and cook out on the grill for great weekend or family event. It was found in the insert with an ad and a Manufacturer's Coupon for Owens Fresh Roll Sausage. You may follow the link for more information about the Owens company, their products, and more of their recipes. Here follows a recipe for:

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Owens Backyard Burgers

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1 lb. Owens Original Roll Sausage

1 lb. ground beef

2 tbsp. Worcestershire sauce

1/2 cup grated Parmesan cheese

1/2 tsp. ground pepper

8 hamburger buns

Lettuce, sliced tomato, sliced onion (suggested toppings)

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In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10-15 minutes. Serve with buns and favorite toppings.

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Prep Time: 10 minutes

Cook Time: 10-15 minutes

Yields: 8 burgers

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I hope you have an opportinity to try this or any of my other recipes and have a pleasant eating experience with your family and friends. Enjoy!

Recipe Wednesday #11

The Unknown Recipe

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While looking for a recipe this week, I came across a handwritten recipe on a sheet of paper taken from a tablet or pad of paper. At the bottom of the recipe there was a brief note written "For Pam". I did not recognize the writing and it did not seem to be a recipe familiar to me. I asked my wife, Pam, to whom the recipe seemed to have been directed. She was not familiar with the recipe and she did not recognize the handwriting either. We are not sure where the recipe came from or who may have given it to Pam. So this week we will have the The Unkown Recipe "For Pam":

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Corn Casserole

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1 Tbs Sugar

1 Can cream style corn

1 Can whole Kernel corn, drained

1 Can Rotel, chopped & drained

1 1/4 cup cracker crumbs

1 egg

1/4 C to 1/2 C chopped onion

1/2 C chopped green pepper

1 small can evaporated milk

1 large cheese whiz or 1 lb. velveeta, cubed

1 stick butter melted

Mix well, pour into greased baking dish. Bake forty minutes at 350 degrees. (Knife inserted should come out clean.) If not done, turn off oven and leave casserole in for awhile.

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For Pam

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Well, there it is, The Unknown Recipe "For Pam", Corn Casserole. I hope that you have an opportunity to try this recipe and that you find it pleasing for yourself and your family.

Recipe Wednesday #10

While looking for a recipe this week I found a sheet printed from a computer printer which was a recipe printed from a website. The recipe is printed on the page below a brief story explaining the circumstances behind the recipe, very similar to what I do here on this blog. Instead of simply giving you a recipe, I try to give you the story behind the recipe. Rather than simply reprint the recipe directly into my blog post I thought it might be interesting to simply add a link and let you follow the links to get the recipe. (As I was typing the website into my browser I'm thinking how similar this is to one of my brothers new blog sites, Links 2 Oblivion. I believe the title makes it self evident about what the site is about so I won't explain that here. You may follow that link to learn more about Web Oblivion!) Now, back to the recipe story. . . I was completely surprised when the web page came up in my browser window. What I saw was the entry page into an Adults Only website. I quickly checked back to the the recipe page and I checked the web address I had typed into my browser. I even opened a different browser to see what would happen with the site in another browser. Oh yes, the same results. I looked again at the page I had with the printed recipe. I had typed the web site into my browser correctly but, the date was printed at the bottom of the page. It was somewhat difficult to read since the printer settings had cut it off partially because it was printing near the margin. I could just make out what appears to be the date, 10/30/00. That made this original site almost 8 years old. Knowing that things may change quickly on the internet, I figured that someone else must have acquired that URL Address. Boy, what a shock for moms with their kids who may be innocently searching for a cookie recipe! Not to be undone by this shocking glitch, I tried a different approch to see if I could find this recipe at a link for you to follow. Success! As I reread the introductory paragraph on the recipe page I noted that the recipe stemmed from an Urban Legend. (Again, I won't go into that story here. Maybe my brother will do that in his new blog.) I tried a search using the words "urban legend cookies" and I found what I was looking for:

Urban Legend Chocolate Chip Cookies

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Please follow the link above for the recipe and the story. I believe you and your family will enjoy the cookies from the recipe, as well as the story about them. Incidentally, the recipe sheet I have simply titles them as "Legendary Cookies" and a brief story about the urban legend. Enjoy!

Recipe Wednesday #9

Well let’s try to get back into a routine. This is Wednesday and I did miss a recipe day last week. More about how busy I’ve been and why I missed last week’s recipe at a later time. Let’s get right to the recipe.
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This week I have taken the recipe from Creative Cooking, you may remember that was the cookbook inspired by and dedicated to my sister, Michal. (Refer to my previous Recipe with the Creative Cooking link. [Mouse Hint (no not the mice in your attic): When you put your cursor over the link, right click and choose "Open in New Window" or "New Tab" and you will not have to keep using the 'Back Arrow' in your Browser.] The recipe this week is another one of her recipes and is entitled Five Can Stew. I don’t remember if she ever made this when I was visiting with her. She did not do a lot of cooking when I was around. I do remember her cooking once and inviting me over for a special recipe she wanted to try. As I recall that recipe was Swedish Meatballs. I can’t seem to find that particular recipe and there is an interesting story that goes along with that recipe but, that will have to be at a later time. For now, the Five Can Stew seemed to be a proper substitute. Please try this recipe and enjoy Five Can Stew with your family and friends.
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Five Can Stew
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2 lb. ground meat
1 medium onion, chopped
1 (No. 303*) can mixed vegetables
1 (No. 303) can tomatoes
2 (No. 303) can whole new potatoes, diced
1 (15 oz.) can tomato sauce (such as Hunt’s new tomato sauce special with tomato bits, onion, celery, and green peppers)
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Brown Meat and onion. Drain excess grease. Add vegetables, tomatoes, diced new potatoes and tomato sauce including all juices from cans. Bring to boil; simmer 20 minutes. Season to taste with salt and pepper. Serves 4-6 generously.
Easy and the perfect solution to what to fix quickly after work for super.

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*Please note: A No. 303 can is a measurement of 2 cups or 16 oz.

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Disclaimer: Please remember that I type these things in just as they are printed from the original source in order to retain the original flavor (more than obvious reference to recipes and food) of the recipe as printed. Please note super at the end of the recipe. I guess this is supposed to be supper. I guess it could be a reference to a super supper or perhaps a super husband for whom you are preparing this supper. When I type these recipes the ‘spell checker’ and ‘grammar checker’ go wild. Recipes seem to be filled with phrases, incomplete sentences, and run-on sentences. I guess I need a ‘Recipe’ setting in the word processor which will allow these kinds of phrases which appear to be numerous in older recipes. At any rate, I hope you will try this recipe from my sister Michal. I’m sure she would hope that it will bring you and your friends and family a bit of enjoyment and fellowship at your next meal whether it is super or supper!

Recipe Wednesday #8

This is Wednesday and it's on schedule for this recipe. This is a recipe which I found in a small, brown ring binder with 4x6 inch pages. Some recipes are handwritten and some are newspaper or magazine cut-outs of recipes which have been pasted onto the pages. This notebook of recipes is another one of those items found when we cleaned up the house after my mother-in-law passed away. The recipe this week is obviously a yellowed newspaper clipping. I have no idea where or when it was originally printed. Please try the recipe. I'm sure your family will enjoy:

Lemon Chess Pie

6 eggs

2 cups sugar

4 tablespoons butter

juice of 2 lemons

pinch of salt

Put eggs in blender and let whirl for a few rounds. Add 1 cup of sugar and turn blender on and off. Add 2 cup sugar and to the same. Add melted butter, salt and juice and whizz it a bit more. Pour into an unbaked 8 inch pie shell and bake in a 350 oven for 35 minutes.

Please note! The word choice and all spelling is exactly as printed on the original clipping. I'm not sure about the technical or official cooking definitions for "whirl" and "whizz". I'm not real sure but, I think you should "do" something with the sugar not "to" the sugar. I guess this newspaper article was probably done without a spelling or grammar checker. Maybe the Food Editor was having a bad day. At any rate, I hope you will enjoy the Lemon Chess Pie!

Recipe Wednesday #7 - Oops, It's already Friday!

I guess this will have to be 'Recipe Friday #1' or maybe 'Late Recipe Wednesday #1' or perhaps it should just be 'Recipe Wednesday #7 - Oops, It's already Friday!'

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I apologize for the late Recipe posting. I was extremely busy with close out procedures and other duties at my place of work. Some of you may know that I work in the field of education. For those who do not know, I work at a large public high school as a counselor and some of my duties include such things as preparing student schedules for next school year as well as grade and credit verifications for all grade level of my high school students, especially for those senior students who are graduating from school. This does include the unhappy task of helping those students with the upset of failing grades and incomplete credits. These students will either not promoting in grade level or will not graduate. They must plan for summer school or some other means of recovering the grade and credits required. As you can imagine the end of the school year can be one of the busiest times of our year. For another perspective and for a look at a different level of education and how busy the school year can be for educators you might be interested in my brothers Blog post "It's Always a Learning Experience" or "The End of an Era-Sort Of". These give his "perception of the world" as another educator. He is a kindergarten teacher at his current school assignment in Central Texas.

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Well, whatever the reason for the tardiness (more than obvious reference to the classroom and education) and whichever title you prefer, here is the Recipe for today:

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Aunt Dora's Pulled Mints

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2 cups sugar, 1/2 stick butter, 1 cup water, 1/8 tsp. oil of peppermint.

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If color is used, add at the first and cook in coloring. Combine ingredients. Put on stove and boil to 264 degrees F (hard ball). Pour out on marble. Cool 2 or 3 minutes. Make a fingerprint in the center of the candy and put in it 1/8 tsp. of peppermint. Fold all edges over. Pull until stiff, with little ridges. Stretch out on the edges of marble, away from the hot-spot. Cut with scissors. Leave on marble and cover with wax paper for the night. Store in airtight box. Might need to put a little butter on hands for pulling.

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Now, for the story behind this recipe. No, I don't have an Aunt Dora and neither does my wife! I was looking through one of our family recipe books for this weeks recipe. I found a piece of paper with a recipe printed on each side of it. This is not a hand written recipe. It was printed for public distribution by some individual or group. There is no other identification or reference to anyone or anything other than the two recipes. Neither my wife nor I are familiar with the recipe or the paper and where it might have come from. The cook book in which I found the paper is entitled "The Family Cookbook". I have not used this book for any recipe yet. The paper looks like it might have been cut or torn from another part of some kind of circular or advertisement. I simply thought the recipe looked good and it seemed like it might be easy to try. Please enjoy "Aunt Dora's Pulled Mints".

Recipe Wednesday #6

This week I’m going to give a recipe for another one of my all time favorites, a Grilled Cheese Sandwich. Rather than give the simple and quick version of this all time favorite, I decided to look at some of my recipe books and see what kind of recipes might be suggested for the plain and simple Grilled Cheese Sandwich. This recipe is taken from the following source: The Modern Family Cook Book, by Meta Given. The copyright date is 1953 and it was previously published in 1942. The recipe is for ‘Cheese Toasties’ on page 175. I believe we got this book from my wife’s mother after she passed away. As you can see by the date it is no longer so “modern” but I’m sure it was for my mother-in-law when she first got the cook book. I found the recipe to be an interesting variation on one of my own personal favorites, the grilled cheese. Here follows the recipe for “Cheese Toasties” which you may share with your family and friends for a delightful summer snack.

Cheese Toasties

½ pound American cheese, grated
1 teaspoon prepared mustard
2 to 4 tablespoons milk
Dash salt
6 hamburger buns
Butter

Mix grated cheese with mustard, milk and salt. Split buns in half, toast or not as desired, and spread cut surfaces with butter and cheese mixture. Place under the broiler and toast until cheese is puffy and golden brown. Serve hot. 5 or 6 servings.

Recipe Wednesday #5

This week I would like to share one of my favorite recipes with you. This recipe is found in one of my recipe books. The recipe book is America's Best Recipes: A 1994 Hometown Collection, published by Oxmoor House, Inc. Book Division of Southern Progress Corporation.

These recipes are submitted by different clubs, groups, and organization from across the country. This recipe is found in a section of the book entitled 'Quick and Easy Recipes' on page 13. I hope you and your family enjoy this recipe as much as I do. Here is one of my favorite recipes for:

Breakfast

1 pound mild bulk pork sausage

1 (8-ounce) can refrigerated crescent dinner rolls
2 cups (8 ounces) shredded mozzarella or Monterey Jack cheese
4 large eggs, beaten

3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper


Brown sausage in a skillet, stirring until it crumbles; drain. Place crescent roll dough in bottom of a greased 13- x 9- x 2-inch baking dish; press perforations and pinch seams to seal. Sprinkle reserved sausage and cheese over dough. Combine eggs and remaining ingredients; pour over mixture in dish. Bake, uncovered, at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving. Yield: 8 servings.

Roaring Springs Recipes & Memories

Roaring Springs Volunteer Organization

Roaring Springs, Texas

Recipe Wednesday #4

Sometimes I find simple, easy recipes on the package or box for some food item I have bought at the local grocery store. The following recipe sounds like it would be very good and seems to be a simple as could be. This recipe was found on the side panel of a box of 'Kroger' brand 'Boil-in-Bag Rice'. With a little variation in ingredients and amounts the recipe could be easily changed to fit your own personal or family tastes or needs. I have not tried this recipe but I plan to soon make a:

"Quick Chicken Dinner"

1 bag Boil-in-Bag Rice

4 boneless, skinless chicken breasts

1/2 teaspoon thyme

Salt and pepper to taste

1 tablespoon vegetable oil

1 can (14 1/2 oz) stewed tomatoes

1 medium green pepper, cut into strips

1 cup chopped celery

1 teaspoon garlic powder

Prepare rice while chicken is cooking. Sprinkle chicken with thyme, salt, and pepper.
In a large skillet, brown chicken in oil. Stir in all ingredients except rice. Simmer, covered, for about 10 minutes, until chicken is done. Serve chicken mixture over hot cooked rice. Serves 4. Refrigerate any leftovers.

See below:

Recipe Sunday! Or is it Mothers Day Sunday?

Recipe Sunday? Wait a minute, I think I have something wrong here. Recipe day in this Blog is supposed to be Wednesday. Well this will be a variation on that weekly Blog Post to commemorate my sister, Michal, and Mothers Day Sunday. As previously mentioned Michal passed away after a brief battle with cancer. This was also after she gave birth to her first and only child, Meredith. As I explained earlier I am getting some of my recipes from the cookbook, "Creative Cooking" published for a young women's group from her church, West University Baptist Church. Instead of a recipe I have chosen to take an excerpt from a page entitled

"FOOD FOR THOUGHT"

"(Some of Michal's favorite scriptures)"

"You are the world's seasoning, to make it tolerable. If you lose your flavor, what will happen to the world? And you yourselves will be thrown out and trampled underfoot as worthless. You are the world's light - a city set on a hill, glowing in the night for all to see. Don't hide your light! Let it shine for all; let your good deeds glow for all to see, so that they will praise your heavenly Father."

Matthew 5:13-16

Please note the obvious reference to flavoring or seasoning - that is the recipe connection. What I noted was the positive message and thoughts of praise. That was my sister, Michal. Positive and thoughtful for all of those around her, even in her most trying of times.

You may see a picture of my sister, Michal, on my Second Recipe Wednesday.

Here is a picture of my daughters, Janna and Kari, with Michal's daughter, Meredith.

Here we have my wife, Pam, and my daughters, Kari and Janna.

Happy Mothers Day! (Pam, Kari, Meredith, and Michal)

and also to Britt, Thomas' mother (Kari's mother-in-law)

Recipe Wednesday #3

We need to get a main course meal for the weekly recipe.

The recipe this week came from a cook book we got from my wife's parents house after her mother passed away. The copyright date for this cook book is 1953. The recipe itself was not one of the recipes from the book. Instead, it was a recipe clipping from a newspaper or magazine which I found in the book with some other handwritten recipes and other papers. The date on one of these papers was May 11, 1965. I believe the following recipe was a clipping from the late fifties or early sixties which may have been found and cut out to be kept in the cook book for later use. I don't know if this recipe has ever been used by my wife or her mother. Pam did not remember the recipe either. Please try this recipe and see if it is right for you and your family. Enjoy!

Swiss Steak – Hunt Style

1 ½ lbs. round, chuck, or rump; Flour
1 medium sized onion, sliced; 3 tbsp. chopped green pepper
3 tbsp. fat; 1 can Hunt’s Tomato Sauce
1 cup water; 1 ½ tsp. salt; ¼ tsp. pepper
1 tsp. Worcestershire sauce

Pour flour into steak and pound it in with edge of plate. Cook onion and green pepper in fat until tender. Brown meat on both sides in fat. Add delicious, spicy hunt’s Tomato Sauce, water, salt, Worcestershire sauce, and pepper. Cover and simmer about 1 ½ hours or until meat is tender. Your family will rave . . . and you will save!

The following is a scan of that original newspaper or magazine clipping:

Recipe Wednesday

As I mentioned last Wednesday, I will endeavor to bring you a new recipe every Wednesday on the HORST ONLINE Blog. This week I will again take the recipe from the 'Creative Cooking' cookbook published by the West University Baptist Young Women in 1978. This week I will use one of the recipes submitted by my sister, Michal Cook. She was a member of West University Baptist Church and part of the W. U. B. Young Women group. My sister passed away in March of 1977 after a brief battle with cancer and this cook book was dedicated to her. The dedication began with:


"This book is dedicated to Michal Cook, whose Christian spirit and faith under severe trial deeply affected our lives for our eternal good."


Please try, and enjoy the following recipe from Michal. This sounds like another good recipe for some summertime enjoyment.






CREAM OF CUCUMBER SOUP


Michal Cook


In the container of a blender combine:


2 c. peeled cucumbers, coarsely chopped
1 c. chicken broth
1 c. light cream
¼ c. chopped chives
¼ c. chopped celery leaves
3 sprigs of parsley
3 Tbsp. soft butter
2 Tbsp. flour



Cover the container and blend the mixture until smooth. Season with salt and pepper. Serve either hot or cold. If served hot garnish with a very small amount of dill weed. If served cold, garnish with finely chopped cucumbers and a bit of grated lemon rind.