Sunday, July 31, 2011

A FOREVER FEAST, CONTEMPLATING ETERNITY






My mind is drawn to eternity these past few days as the family of
Eli Stahl ... June 14, 1956 - July 21, 2011...
grieved, celebrated a life, said good-bye and laid him to rest.

Birth ... life ... death .. We ponder three questions ...
Where do we come from  ... ?
Why are we here .... ?
Where are we going ... ?

You are worthy, our Lord and God,
to receive glory and honor and power,
for you created all things,
and by your will they were created
and have their being.
Revelation 4:11



Now we see but a poor reflection as in a mirror;
then we shall see face to face.
Now I know in part; then I shall know fully,
even as I am fully known.
I Corinthians 13: 12


Eli sought and found the answer to life's most important questions.
A striking cloud formation passed by as he was laid to rest.


I am Alpha and Omega, the beginning and the end,
the first and the last.
Blessed are they that do his commandments,
that they may have right to the tree of life,
and may enter in through the gates
into the city.
Revelation 22:13, 14

Saturday, July 30, 2011

ST IGNATIUS QUILT AUCTION II


I promised to post pictures of the remainder of the quilts I was
able to photograph at the auction sale in St Ignatius, MT.
Someday I would like to sit throughout the entire quilt auction and
admire the wonderful works of art.
The pattern names and selling prices were intriguing.
But I was there as a vendor selling my cookbook-
'At Home in the Kitchen', and watched the bidding only briefly.

























This was my favorite because of the colors ... soft greens and
shades of brown.
It was exceedingly more beautiful than my picture shows.



This interesting scene will be repeated next year.
A warm welcome awaits visitors and bidders.

Friday, July 29, 2011

S'MORES RICE KRISPIE BARS


Rice Krispie bars are a favorite all around. 
Add a s'more layer in the middle for even more taste to enjoy
around the campfire.


These treats begin with two pans of rice krispie bars.


One pan gets the chocolate and graham cracker cover.


The other pan gets a thin layer of marshmallow creme.


Put them together and let the wow begin.


This is a big chunk .... just for the picture.
If you want to watch the calories, cut a dainty slice.

S'MORES RICE KRISPIE BARS

¼ cup butter or margarine
1 pkg. (10 oz.) marshmallows
(about 35 large)
½ tsp. vanilla

In a microwavable bowl, melt butter.  Add marshmallows
and microwave on high for 1½ to 2 minutes until melted,
stirring once.  Add vanilla; stir until smooth.

6 cups Rice Krispie cereal

Stir cereal into marshmallows until well coated.  Press mixture
into greased or parchment-lined 9 x 13-inch baking pan.

Prepare a second pan of bars as above.

1 ½ cups milk chocolate chips
whole graham crackers
marshmallow creme

Melt chocolate chips at 50% power in microwave until soft
enough to blend smoothly.  Spread over one pan of bars.
Place whole graham crackers over chocolate before it sets.
Spread a thin layer of marshmallow creme on the second pan of bars.
Carefully invert one of the pans onto the second pan.
Press together lightly.  Allow to set for 20 minutes or longer
before cutting.





Thursday, July 28, 2011

NEW POTATOES with PEAS and CARROTS


This is my favorite summertime feast when new vegetables are
available from the garden or the local Farmer's market.


New potatoes, baby carrots, green onions and fresh peas....


Top with white sauce ... simple and delicious.


NEW POTATOES with PEAS AND CARROTS

12 small new potatoes
3 small green onions
1/2 tsp. butter
1/2 tsp. sea salt

Wash potatoes and leave in their papery skins or gently scrape
with a knife so that only the thin shell is removed.
Cut green onions to 3-inch lengths.
Cook potatoes and onions in a small amount of water with butter
and salt until soft.

1 cup sliced baby carrots
2 tsp. chicken bouillon granules
1/2 tsp. sea salt
1 1/2 cups fresh peas
fresh parsley

Combine carrots, bouillon granules and salt in medium saucepan.
Add 1/3 cup water and cook over low heat until carrots are tender crisp.
Add peas and continue to cook until peas are tender.
Drain; combine with potatoes and onions in serving dish.
Top with white sauce.  Garnish with snipped fresh parsley.

WHITE SAUCE

2 tbsp. butter of margarine
1 1/2 tbsp. flour
1 tsp. chicken bouillon granules
1 1/2 cups milk

Melt butter in small saucepan; whisk in flour and chicken granules.
Gradually add milk, stirring constantly over medium heat until smooth
and thickened.  Season with salt and pepper to taste.








Friday, July 22, 2011

GRAPE NUT CEREAL


Welcome to the incredibly tasty, healthy world of Grape-Nuts.
That is what the makers of 'POST' cereal have to say about their
100% natural grape-nuts.
You can make them too quite easily.


The batter is primarily whole wheat, brown sugar, buttermilk and oil.


It is whipped up in a matter of minutes.


Divide the batter and spread out on two baking sheets.


Bake to a light golden brown.


When slightly cooled, cut into squares.


Whiz the chunks in a food processor.


Spread the soft crumbs onto a baking sheet and pop back into the oven.


Crisp and dry, crunchy goodness all around.


It is evening and I did not pour cold milk into this bowl of grape nuts
for the picture.
In the morning it will make a delicious old fashioned breakfast.

Grape Nut Cereal

4 ½ cups whole wheat flour
1 ¾ cups brown sugar
1 tsp. baking soda
1 tsp. salt

In a large mixing bowl, combine flour, brown sugar, soda and salt.

2 ½ cups buttermilk
 ¼ cup vegetable oil
1 tsp. maple flavoring
½ tsp. vanilla

Add buttermilk, oil and flavorings to dry mixture; beat until smooth.
Spread batter in 2 greased 10 x -15-inch rimmed baking sheets.
Bake at 350° for 20 to 25 minutes or until golden brown.
(Switch sheets around after 15 minutes of baking)

When cooled, cut into small squares.  Grate into coarse crumbs
using a grater or food processor.
Spread crumbs in shallow layer on rimmed baking sheets.
(I do this step in two batches of 2 sheets each)
Heat in 325° oven for 12 minutes.  Remove from oven and stir.
Switch sheets around and continue heating for another 12 minutes
or until crisp and dry.
Cool and store in airtight container.
Makes about 8 cups cereal.



Wednesday, July 20, 2011

STRAWBERRY TART


Colorful locally-grown strawberries shine in this delectable open-faced tart.
You can prepare this well ahead of serving to allow time to chill.


I like to use a 10-inch fluted tart pan but a pie plate
would work as well.
I use my food processor to prepare the crumbs.



Bake crust until golden, cool and spread with a thin layer
of sweetened cream cheese.  Refrigerate until the filling is ready.



Wash and stem berries; cut into chunks.


Simmer the berries in water for 3 minutes only.  If you do it longer
the juice becomes cloudy.
For those who are not familiar with 'clearjel', it is available
in Mennonite and Amish bulk food stores in the US.
I stock up on it when I can because it makes a very clear
glaze that does not thicken any more after it is cooked and cooled.



Fold cooled glaze into sliced berries.


Spread strawberries evenly on the crust.
Looks very edible ... but needs something else.


Pipe an edge of sweetened whipped cream around the tart.
If possible, refrigerate for 3 hours or longer.


Slice and serve to 8 appreciative guests.


STRAWBERRY TART

1 cup plus 2 tbsp. all-purpose  flour
1/2 cup butter or margarine
1/4 cup powdered sugar

 Using a food processor or hands, combine flour, butter and sugar until
mixture is crumbly.  Pat onto bottom and up side of 10-inch tart pan
or 10-inch pie pan.  Bake in preheated 350° oven for
20 minutes or until golden.  Cool on a wire rack.

4 oz. cream cheese, softened
1/4 cup powdered sugar

Beat cream cheese and sugar together; spread over bottom of
cooled crust. Refrigerate.

5 to 6 cups strawberries, rinsed and hulled.
1 cup water, divided
3/4 cup sugar
3 tbsp. cornstarch or clearjel
1/2 tsp. lemon juice

Chop enough berries to measure 1 cup.
Simmer strawberries and 3/4 cup water for 3 minutes.
  Strain mixture through sieve and discard pulp.
Blend sugar, cornstarch, lemon juice and 1/4 cup water in small
saucepan.  Add strawberry juice and bring to a boil.
Boil for 1 minute stirring constantly; cool.
Fold cooled glaze into 4 cups sliced strawberries.
Spread onto cool crust.  Chill at least 3 hours or until set.
Garnish with sweetened whipped cream.