Archives for April 2012

A Grand Vegetable Dip

This is such a good vegetable dip, that any kid (or adult) who doesn’t like veggies will gobble them up when they’re paired with this:

These are the ingredients—the quantities are up to you—depending on how many you’re serving:  What is shown here would serve approximately eight to twelve people.

One Cup Helman’s mayonnaise

One Cup Sour Cream  (not low-fat)

Two tablespoons Beau Monde seasoning

Garlic Salt to taste

One half cup (or more) finely chopped green onions

Two or three teaspoons minced dill weed—fresh, if possible

One fourth cup minced parsley–fresh, if possible

Mix all together and refrigerate, covered.

Presentation:

On a large white platter, place the bowl of dip in the center, surrounded by:

Snow Peas, green beans, (blanched) mushrooms, red, yellow and orange pepper slices, brocolli, cauliflower, sliced cucumbers, carrot sticks, celery sticks, fresh asparagus (blanched), little grape tomatoes, large ripe and green olives, drained pickled beet slices.  (Arrange the beets last just before serving to prevent them from staining the other veggies!)

Devilish Deviled Eggs

I know, I know—you’re going to tell me all deviled eggs are alike—NOT!

First–Do you REALLY know how to hard-boil an egg so that it’s easy to peel?  Well, here’s how:  Use eggs that you’ve had on hand for three or four days.  Put them in a sauce pan with cold water.  Bring the water to a boil, cover, and reduce the heat to medium low.  Simmer for ten to twelve minutes, making sure the water is simmering—not a high boil,using a TIMER.  Remove from heat and drain off the boiling water, and replace it with running cold water..  IMMEDIATELY, take a teaspoon and gently tap the egg all around while holding it under cold water. Tap, tap, tap tap. tap, until there are little cracks everywhere.  Then, while still holding the egg under water, peel it.  If the peel doesn’t come off easily, you haven’t followed my directions!  When you slice the eggs, if there’s a ‘gray’ ridge around the yolk, that means the next time, lower the simmering time until you get it right!

Now you have your hard boiled eggs.  You can cover them in paper toweling and put them in a zip lock bag at this point and refrigerate.  They’ll keep for three or four days.  When you’re ready to make deviled eggs:

  Roll them until they lie flat.  then give them a quarter turn, and slice them lengthwise.  this way, after they’re sliced, they’ll lie flat. 

Next, take a small teaspoon and gently scoop out the yolks.    I like to put the yolks on a flat dinner plate.

Ingredients: (And these are approximate amounts—you can figure out how much you want, depending on how many eggs your deviling.)

Fresh dill chopped fine.  If you don’t have access to FRESH dill, then I guess the bottled variety will have to do.

Finely minced red onions

Pickle relish, WELL DRAINED in paper toweling

Mayonnaise mixed with a small amount of good grainy Dijon mustard

Salt, to taste

A couple of shakes of cayenne pepper

Procedure:

With a fork, mash the yolks until they’re smooth.  Add the other ingredients and mix.

Spoon generously into the egg whites, trying to cover all the white and mound the mixture up.

If desired, shake a TINY amount of paprika for color on top and decorate each with a sprig of FRESH dill.

Sour Cream Coffee Cake

The first time I tasted this cake, I offered to BUY the recipe from my hostess; however, she was kind enough to share it.  After my family ate it for the first time, they declared they never wanted another kind of coffee cake—this was it!  I have also served it for dessert, with a dollop of ice cream snuggled up to it. Rich, moist and yummy! A Christmas breakfast specialty.

Ingredients:

One Cup softened unsalted butter combined with 2 Cups sugar.  Beat together until soft, fluffy and light in color.

Two eggs and 1/2 tsp. real vanilla–beat into mixture one egg at  a time.

One Cup Sour Cream-FOLD into mixture

Sift Two Cups flour with 1/2 tsp. salt and 1 tsp. baking powder, then fold into mixture.

Combine 6 T  of sugar and 1 and 1/2 tsp. cinnamon with 1 and 1/2 Cups chopped pecans.

Procedure:

In a greased and floured Bundt pan, place 1/3 of the batter. 

Sprinkle on 3/4 of the nut mixture

Spoon in the rest of the batter

Sprinkle the remainder of the nut mixture.

Bake at 350 degrees for approx 50 minutes–remembering that all ovens are different. 

Test with toothpick—don’t overcook.  If the nuts get too dark, then you’ll know your oven should be turned down a notch. You DO NOT want the coffee cake dried out–it should be moist.

When done, invert and cool on rack.

Let sit for at least 15 minutes before slicing.

Pesto

This is a favorite recipe of my children, and one I learned in cooking school.  Fresh basil is a must, and if you can’t find it, then don’t make it.

Ingredients:

About two cups of fresh basil, washed and tightly packed into the cups.

2 garlic cloves, minced

1/4 cup toasted pine nuts

EVOO ( this is going to be drizzled slowly into the food processor until the proper consistency, so I can’t give you an exact amount.

1//2 cup Freshly grated good imported Parmesan cheese

salt and freshly ground black pepper

1 stick unsalted butter (optional–adds a certain creaminess to the pesto.  When I make and freeze pesto, I do about half of it with the butter and half without.)  If you are going to add the butter, add it–softened– right after the pine nuts)

Procedure:

Into a food processor that is running, zap the garlic, then add the basil, followed by the pine nuts. usinng a spatula, wipe down the sides of the processor. The nixture will be very thick at this point.

Add some salt and pepper (which later, you may need to adjust for taste.)

Drizzle in the EVOO until the mixture is smooth, almost like a softened butter.

Add the Parmesan cheese, and then more EVOO if needed.

I like to put the finished mixture in little containers and freeze.  It freezes so well!

Now–here’s the fun part:

Toss Pesto in with spaghetti

In a bowl, just pass some crackers and spread the pesto on—go for it!

So great spread on toasted baguettes with some pepperoni and thinly sliced tomatoes for a great hors ‘d oeuvre.

Mix some Helman’s mayo with it and use it as a dip

I could go on and on and on, but I think you get the idea.  Pesto—it’s a great thing!

As Far as Chicken is Concerned

In this day and age, it makes no sense to sweat over a hot oven baking a chicken if you plan to use the meat for chicken salad, chicken ala king,  chicken sandwiches, etc.

Sam’s Club or Costco rotisseries the best, meatiest, flavor-filled chickens in the world, and they’re only around $5.00. So save yourself the electricity, and your valuable time,  and march to that store post haste!

The Ribbon Box, Chapter Nine

          “I suppose you all’d like to know how your daddy and I took up with each other?” Jo asked Teddy and me one evening at the dinner table.  My dad was working late at the auto agency, and Jo was having her after-dinner cigarette and whiskey.

          We sat there, not particularly caring if she told us this story or not.  I would like to have said, “Who cares.”  However, flicking the ashes off her cigarette, and draining the last of her glass, she began:

          “Twelve years before I got here to Pittsville, I grew up in a little country section of Georgia.  Wouldn’t you know–during muh senior year of high school, the most mahvelous thing happened to me.  I was voted “Miss Georgia Peach of the Month.”  They presented me with a sparkly tiara, two tickets to our local cinema, four jars of peach jam, and a voucher for a bushel basket full of fresh peaches when pickin’ season began!  What’dya think of that?”

           “Hmmmm,” we both mumbled.

          “Now, when ah graduated, my aunt Polly– ah called her ‘aunt Polly’, but her real name was ‘Pollyanna’, invited me to come to Pittsville for a two week visit.  My auntie was real sophisticated.  She clerked in the handkerchief aisle at Pitts Department store.  Well, one day, she took me to lunch in the Tea Room at Pitts.  Oh, my, the specialty of the day was a big scoop of chicken salad, a ring of pineapple with cottage cheese and a sticky bun.  All for a dollar!  And you shoulda seen the waitresses.  All dressed in stiff gray uniforms with starched white aprons, frilly caps all bobby-pinned to the tops of their heads, and the ugliest sensible white shoes.  Mebbe I’ll take the both of you there some day.”

          “Sunshine and me have been there before,” Teddy bragged.

          Hardly stopping to take a breath, Jo continued.  “My ‘ol home town, Porter, Georgia didn’t have a department store, and let me tell you, I wandered about all wide-eyed at the wondrous sights:  rack upon rack of fancy ladies clothing, an entire shoe department with displays of the latest in foot fashion, and my God—you wouldn’t believe the underwear section. Mannequins wearin’ brassieres in all sorts of colors, and panties almost too shocking to behold; sorry, Teddy if I’m embarrassing you, but it’s the damned truth!”

          “Teddy and I have been to Pitts a few times,” I stated.

          This fell on deaf ears, for she proceded to rattle on.  “There was an elevator leadin’ to the lower level where the Men’s Clothing Department was found, a mezzanine where chocolates, sodas and the Tea Room were located.  On the second floor there were all kinds of electrical appliances and kitchen gadgets. The third floor had children’s clothing, the fourth floor was loaded with furniture, and they even had a piano department.  You could buy a piano, or even just a sheet of music which a lady would play for you on one of the Baldwins.”

         ” Yeah, we’ve heard the music,” we both said in unison. 

          Lighting another cigarette, and barely hesitating, she went on with her story of how she loved the elevator operators’ stunning uniforms of soft green gabardine with brass buttons parading down the front, and red epaulets on the shoulders, with the ‘captain’ of the elevators distinguished by epaulets of gleaming gold.  “Now get this–in addition, the operators wore immaculate white gloves, and a fresh boutonniere was pinned to their lapels.  And every Monday before the store opened, they were given a manicure and a wave at no cost, plus a five percent discount on any one item purchased from the Ladies Fashion Salon–once a month.” 

          After this long-winded speech, I looked over and noticed that her cigarette had burned so close to her fingers, I was deciding if I should run and get the first-aid kit just in case, but darn it, she noticed, and stubbed it out just in time.

          “Those operators would sit inside their cages on three-legged stools just waitin’ for the passengers to file in.  When the time was right, the captain would saunter by, and if the elevator was full, she’d snap the little yellow clicker in between her fingers.  Then that there operator would close the doors, pull the lever, and announce to all her passengers as they went up, what merchandise was on each floor. ”

          Jo went on and on.  I looked over, and Teddy’s head was propped up by his fist, and his eyes were closed.  I wasn’t so lucky.

          “Those ladies had their noses up so high in the air, there was frostbite on ’em,” Jo commented.  “Why it’s a true bonus if they as much as smile or even speak to you.  I must confess, that’s part of the reason ah loved it so.  I wanted to be jes like them.  I wanted to feel like ‘somebody””!

          Jo continued in rapturous tones about the haughty elegance of those women, how she aspired to be one, and how, after her two-week visit had ended, she traveled back to her little town in Georgia just long enough to bid her parents ‘goodbye’.

         ” My mama  said, “Sugah, I wish you’d a change your mind, but if you’ve got a hankerin’ to see the world, I guess there’s no way we’re gonna stop you.  Just remember what I been preachin’ to you since you was a young’un–you got to hang on to that virginity of yours ’til your weddin’ day.  No man wants to find out on his weddin’ night that he’s latched onta sum’un else’s used goods.  I shouldn’t a told you that part, Sunshine, but it looks like Teddy’s fallen asleep.”

          “Anyways, my daddy looked heavenward and sang out “Amen”!  The very next day, I gathered up muh baby doll shoes, some pretty clothes, muh high school diploma, and the jeweled tiara; packed ’em all into a little ‘ol cardboard suitcase, walked the ten blocks to the train station and purchased a one-way ticket to Pittsville.  That’s when I took up livin’ at the YWCA.”

The Ribbon Box, Chapter Eight

          My daddy loved to tell Teddy and me of his friendship with our ‘Uncle Tap’.  Theodore Alan Pitts, of the founding Pitts family was known to all as ‘Tap’, and my dad, Patrick Alvin Tucker was nicknamed ‘Pat’ — not only because it was his first name shortened, but, like uncle Tap, they were his initials.

          They had been best friends since their earliest memories when they attended grade school together.  Both were outstanding athletes and leaders among their friends.  Over the years they shared their love of sports, their homework assignments, and their girlfriends.  One, in particular, ( and my father didn’t divulge this until after our mother’s death,)  Annie Noreen Donahue, was liked by both.

          In the summertime, Tap and Pat hired themselves out for the usual summer jobs–washing cars, mowing lawns, life-guarding at Tarpin Lake. Tap could have relied on his family’s wealth to pad his wallet, but he insisted on earning his own spending money.  In my dad’s case, the meager amount he was able to acquire during the summer was meant to last him for the entire year.

          Annie’s family had known my daddy’s family all of their adult lives, for they had moved  to our street within six months of each other.  Her parents had produced five sons, and Annie was their only daughter.  She was the youngest of the brood.  Her mother had died during Annie’s birth, and consequently, by the time she was ten, Annie became the ‘mother’ to her older brothers who adored her.  When she was in high school, her brothers had married and moved away.

          Annie was known to be the area’s most responsible baby-sitter.  She never left her charges unattended, and was painstakingly patient in teaching each and every child in her care the appreciation of nature and art.  From the time she was very young, she never had any aspirations beyond being married to a good man and raising a healthy and happy family.

          In their free time, the three would ride their bicycles to the lake with Annie bringing along her sketch pad, and a picnic basket with their lunch.  While the boys tossed the football around, wrestled, or swam, she would sit on the blanket and sketch.  Annie was in love with both of them, I found out much later.  Although Annie thought she was just a ‘pal’ to the two of them, this was not so either.  I found that out later as well.

          Annie and my dad would sometimes meet up with Tap, who lived in a better section of town at Pitts Movie Theatre on Saturday afternoons.   The three would sit in the back row watching the serial westerns and cartoons, sharing one bag of popcorn, and occasionally tossing some of it at unsuspecting patrons in the dark.  One afternoon, they were caught and asked to leave until they could conduct themselves in an adult manner.  Later that same night, they sneaked back to the theater where they pasted popcorn over the entire window of the box office.  This was a story that even as adults, they would double over in laughter each time they told and retold the tale. Teddy and I heard it more than once.

          By the time they entered high school, they were still enjoying each other’s company.  Annie graduated, received a part-time scholarship to a near-by university where she majored in art, and later graduated with honors.  Within six months of coming back home, her father died suddenly, and her generous brothers insisted that she continue to live in her father’s small house.    Tap attemded an Ivy League school in the East, and majored in business.  My dad received a four-year scholarship to a small college in Iowa.  During his sophomore year, he met a sweet girl, fell in love with her and after a ‘whirlwind romance’, married her–my mother, Sally Tyndale.  Neither finished college and the two of them came back to Pittsville where they took up residence on the street where my dad had grown up.

          Teddy and I had been students of Annie Donahue at Pitts Grade School.  She taught there since her college graduation, although I heard that she had skipped a year of teaching, but that was before I was even born.  She was beloved by all the students; however outside the school’s premises she was unusually aloof.  In particular, to me.  This always made me feel sad, and I could never explain it away, except for the fact that although only a first grader, even ‘stick-figures’ were beyond my artistic grasp, and my paint smock always had more dribbles on it than anyone else’s.

          After mother’s murder, Annie was the first person to offer my father her condolences.  To my brother and me, she gave a hastily painted, but beautiful portrait she had painted of our mother, and much to my surprise, she embraced me with such tenderness, that I thought perhaps I had only imagined her reticence toward me. 

          As I sit here writing about my past, and trying to tie all of this together, it is significant to note how generous Annie’s gesture truly was.

Regret Too Late

I was my parent’s daughter,

I was my husband’s wife,

I was my children’s mother;

I yearned to have my life.

Now, too late, I realize

some dreams should ne’er come true,

For I’d excise

those hands of time

to be once more with you.

 

                                                                 Jan Chapman,

                                                                 March 9, 2010

Fresh Herbs

There is nothing like a fresh herb or two to enhance a dish.

I have maintained herb gardens for over thirty years and they never cease to bring me comfort, a sense of accomplishment and a better meal.

The herb garden I have now is not large, but it’s quite pretty with about eight round stepping stones to prevent me from trampling on the herbs, and the stones also keep my feet dry from the mud and dirt.

In this small area, I grow:

one fairly good sized Sage bush——- Sage butter, in between the skin and meat of chicken and turkey, gravies

three Rosemary plants (annual)——- add a few sprigs along with a lemon and some slices of onion into the cavity of a chicken.  What an aroma!

three Italian Parsley plants (annual–at least for me, I can never get them to survive over the winter) ——- We all know how many recipes call for parsley, but the intensity of it freshly picked from the garden is outstanding.

one dozen Basil plants (annual)  I can never grow enough basil. ——- I pluck the leaves and leave some whole and chiffonade others for Caprese salads, but the basic use is for my never ending supply of Pesto—recipe under the category of  “Dressings, marinades and Sauces.”

four chive plants—  chives go into tabbouli , enhances any egg dish, and is a must with sour cream on baked potatoes.  Also, the purple flowers can be broken down and sprinkled over green salads,.

about six different types of thyme——- goes in almost anything from soup to herb butters, to salads, fritattas

two lavender bushes——- I pick this, sew it up into little cheese cloth bags, and put it in my pillow cases.  The fragrance is wonderful and lasts for months.

two marjoram plants (annual) milder than oregano,——- goes nicely with any Italian dish

one oregano plant ——- Any good spaghetti sauce begs for it

Dill weed (annual)——-  Deviled eggs wouldn’t be deviled eggs without it  (Devilish Deviled Eggs, under “Eggs and Cheees.”

Tarragon,——- looks like a long weed, but it has an almost licorice flavor which pairs well in fish sauces

In another area, which is surrounded on all four sides with concrete, I grow the mint–which if not confined, would travel to the far reaches of the earth.  Every Kentucky Derby Day the bed is plundered to make the best Mint Juleps ever!  The remainder of the summer, it is the main ingredient in tabbouli.  Recipe under the category “Pasta, Grains and Legumes.

SOME OR ALL OF THESE HERBS CAN BE SPRINKLED IN YOUR SALADS

ANY OF THESE COMBINATIONS, ALONG WITH SOFTENED BUTTER, A SPLASH OF SALT, AND FINELY MINCED SHALLOTS –VOILA!  A GREAT HERB BUTTER

DO YOURSELF A FAVOR—EVEN IF YOU HAVE TO PLANT THEM IN POTS, ADD HERBS TO YOUR LIFE!

Pork and Beef Barbecue

A great crowd-pleaser.  Freezes well and can be pulled out at a moment’s notice for a ‘go-to’ meal, and oh, so easy!

Ingredients:

One pound pork, cubed and trimmed

One pound beef , cubed (I use stew meat)

One small bottle catsup

Two teaspoons sage

One large onion, chopped

One half cup cider vinegar

One cup beer

Salt and pepper to taste

Brown meats in a small amount of oil

Add the onion, sage, salt and pepper and vinegar. 

Simmer covered for about one hour.

Add the beer, and catsup and simmer covered until thick and you can shred the meat.

Serve in toasted buns.