Monday, January 23, 2006


Last night I made one of everyone's favorite dinners. Homemade chicken noodle soup with carrots and spaetzle. We also had cornbread (see recipe below). Anyway, this is so easy and most of you may have already made this type of dish. I gently boil the leftover chicken from a roasted chicken. Debone the meat, add carrots and make the spaetzle adapted from a recipe out of Joy of Cooking.
Combine them with 1 1/2 cups flour
1/2 cup water
1/2 tsp salt
1/4 tsp baking powder
samll amount of nutmeg

Beat the ingredients well. Drop small bits of batter from a spoon or use spaetzle maker (about $5 item) into boiling chicken stock. Let simmer until noodles are done, about 2-3 minutes. We generally have this meal twice a month. The spaetzle maker is worth it as the noodles come out really nice or you could use a grater. Enjoy!

Saturday, January 21, 2006

Roasted Things

A while ago, on my blog, I promised to post a little something on my experiment with roasting pumpkin seeds. Despite my fond memories of the pumpkin seeds Mom used to roast when we'd carve our pumpkins, I'd never tried to do it myself.

This year, however, Carissa and I split a farm share, and in one of the boxes of produce there was a pumpkin--which became mine when we split the box. I had a great time carving it on Halloween, and of course I had to roast the seeds. But how?

A quick Google search revealed two popular techniques. The first was simple: you wash the seeds, coat them with butter or oil and spices, and roast away. The second added a step: you boil them in a brine before cooking and roasting, which makes them crunchier. I'm a big fan of both crunchiness and complication, so I chose the latter. I based the technique on this recipe, but coated the seeds with butter, worstershire sauce, and pepper. The results made me wish I'd had a bigger pumpkin.

Today I'm roasting something entirely different: green soybeans. I tried edamame for the first time only a few weeks ago, at Blue C Sushi, a Kaiten-zushi bar (a Japanese version of fast food, a.k.a. "Sushi-go-round"--the sushi comes around on a conveyor belt). The edamame was served cold in a thickish red spicy sauce with garlic, and I loved it. I'd hoped to find a recipe for that sort of preparation, but I didn't see anything even remotely similar online.

Fortunately, though, I did find a recipe for spicy roasted edamame. I just took the dish out of the oven and had my first taste, and I'm happy to report it's quite satisfying in a different kind of way. I roasted the soybeans for a little less time than the recipe recommends; the texture reminds me of nicely roasted new potatoes, and they're spicy.

Have any of you tried edamame? I hear you can use it as a replacement for lima beans, which may or may not constitute a recommendation...



Thursday, December 15, 2005

The Anderson Recipe Exchange


I was reading through some of Christy's comments about the Spanish Rice recipe that was from Tony's Mom.

I remember that it was cooked uncovered, but I'm not sure of the temperature - probably 350 to 375. Timing is probably between 45 minutes to 1 hour. Depends on the rice and how much of the juice you put in.

Just reading through the Blog inspired me to cook the Spanish Rice for dinner tonight. I'll probably be able to give you a more defininate time after we have dinner. I just put it in the oven at 375 with a timer to check on it in 45 minutes. (The 45 minutes was quite short of done - I turned the oven up to 400 and set the timer for another 20 minutes. It's just now done.)

Instead of just Salt & pepper, I used Montreal Steak Seasoning (or grill seasoning), along with the sage. Tonight I had a red pepper rather than a green one, so will let you know how that turns out. Providing, of course, I remember my password to get back in. I almost had to clean up my desk to find where I had noted the password. I almost gave up.

Christy's coming over on Sunday & we'll be baking Christmas cookies! That'll be fun, and we can have more variety if we're both cooking and share the batches of cookies.

I most likely will be doing Laurie's Buckeyes as one of the cookies. I had a similar one the other day, but they had added rice krispies in with the peanut butter, and some other seasoning I didn't like as well. Think I'll stick with the normal recipe.

Don't know what else I'll come up with - probably raspberry bars.

Here's a recipe that was in my Mom's recipe box. I haven't made it yet, but it was earmarked to share with you when you were all here for her funeral. Somehow I never sent copies:

Apple Cake - Swedish
Bake at 350

Beat 1 egg till light & fluffy, slowly add 1 cup sugar; then add 1/4 cup salad oil and 1/2 tsp vanilla. Sift together 1 cup flour, 1/4 tsp salt, 1/2 tsp soda, 1 tsp cinnamon, 1/8 tsp nutmeg & add to first mixture. Stir in 2 cups diced apples and 1/2 cup chopped walnuts. Bake in greased & floured 8 x 8 x 2" pan - 350 degrees - about 30 minutes.

Another of my Mom's recipes (I haven't made this one, either):

Beer Biscuits

4 cups biscuit Mix
3 tbsp sugar
1 (12 oz) can of beer, room temperature.

Mix as usual - Drop Biscuits - Bake 15 minutes at 425 degrees.

Here's a recipe I used quite a bit - probably quite fattening, as we tended to keep eating it. I haven't made it for quite a while. I got the recipe from a friend of Marilyn's and mine we knew from high school, maybe even grade school days. Maribel lived on Mercer Island and Marilyn & I used to get together with her for the Mercer Island Home Tour when our kids were small & probably in school.
Maribel had some of the greatest recipes. This recipe makes a good show if you do the full recipe in an angel food cake pan. In later years I cut it down to using 1 loaf of bread dough and did it in a loaf pan. Not as showy, but still tasted great and we didn't eat so much of it.

I think the recipe came from the local paper on Mercer Island. I'll copy the comments about the recipe as well.

Cheese Monkey Bread:

This bread is easy to do, fun to do and spectacular looking on a table with Italian dishes, such as spaghetti or lasagne. It's also good with roasts or beef dishes and makes a lively accompaniment to leftover turkey.

Judges saw this recipe as a creative way to use a convenience food. It puffs out over the pan and brown to a delightful size. Irene Fukano's recipe is a winner: Serves 4 - 10 (makes one large loaf.)

1 package of Rhodes Frozen bread, thawed (3 loaves per package)
1 cube margarine, melted (I suggest real butter)
chopped onions
Parmesan cheese
garlic powder

Form bread dough into golf ball sized rounds and roll first in melted margarine; then roll in chopped onions; and finally in Parmesan cheese. The onions and cheese will stick to the butter.

Layer into a 10-inch tube pan and sprinkle each layer with garlic powder. Let rise in a warm place until level with rim of pan (3-4 hours)

Bake at 350 degrees for 40-45 minutes. Serve hot with butter.

(I never served extra butter with it - it's not needed).

One hint - I found that there was also frozen dough for rolls - already formed into the balls. You could try substituting that. I hope the frozen bread dough is still on the market - I haven't looked for it lately.

Also, as I recall, you might want to put something under the pan to catch drips, as I think some of the butter ended up on the oven floor. Also, check for wayward pieces coming up over the pan & falling off - you might have to tuck some back down before they fall.

Hmmm - maybe I'll have to try this one again - it's been a long time.

Have a great Christmas & Happy New Year!


Tuesday, June 07, 2005

What's Been Keeping Me Going Lately

1. Mom's good cooking.

2. The notes I got (directly or through Mom) from all of you.

3. Lentils! Yes, I'm posting about legumes at last. I've been supplementing the food Mom's been bringing me with my two favorite lentil recipes. You'll find the first, Greek fakes as interpreted by Adriana Shum, here (scroll down until you see "Bottomless Lentil Soup Pot"). I make the version with cinnamon and swirl a bit of sundried tomato paste into each serving. The second, apricot-lentil soup, is available here. They're both easy and both really, really good.

Speaking of good: Mom made some fantastic lasagne a week or two ago. Perhaps she'll post the recipe...

I have more to say about lentils, and I haven't even touched beans yet--but I think this will have to do for tonight. I miss you guys.



Monday, May 02, 2005

Dad's (Charlie's) Pumpkin Dessert

Great Pumpkin DessertThis is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream. Makes 1 - 9x13 inch pan (24 servings). Printed from Allrecipes

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar (plain old white sugar)
4 teaspoons pumpkin pie spice
1 (18.5 ounce) package yellow cake mix (this was shocking, my father purchasing a cake mix!)
3/4 cup butter, melted
1 1/2 cups chopped walnuts

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

with a bit of creativity, this could be considered health food, if mental health counts cause it is so yummy all your troubles go away while eating it. I suppose you could sprinkle some wheat germ amongst the nuts. :-)

EnjoyLove, Dad

Sunday, May 01, 2005

Spanish Rice with Pork Chops for Mom

Hmmm. Still no legumes. Don't worry, I am planning to go on at great length about lentils sometime soon.

I realized, though, that Mom had asked me about the Spanish rice and pork chops recipe that's in my recipe box and that perhaps posting it here would be a good way to get it to her. It's not my recipe, really; it came from my Dad's mother, and I inherited it when I inherited the recipe box. Mom only realized she didn't still have it when she went to make Spanish rice the other day and had to improvise.

Here's the old recipe, with a couple of comments from me:

Spanish Rice with Pork Chops

Brown pork chops in butter and oil [in an ovenproof pan]. Add sage. Take out and lay aside. Brown 1 cup brown rice and 1 large onion or 2 small onions [chopped] and 1 large green pepper (chopped) until tender. Pour tomato juice (one large can) over rice and onions and green pepper. Season with salt & pepper and about 1 Tb brown sugar. Add pork chops to top and bake till rice is done. [There's no information about temperature or time in the recipe. Fannie Farmer suggests 375 deg F for 1 hour, but she's using long-grain white rice that hasn't been pre-browned. And should the pan be covered? I am besieged by questions.] Add more tomato juice if necessary, or when adding tomato juice at first, omit some if too moist.


I was so lucky as to benefit from Mom's creativity, and her version was absolutely delicious. I remember this one as being good, too, but her version had more kick. Perhaps she'll post some comments here to tell us what she did. :-)

I'm sorry I haven't been posting. I have, alas, been sick again--this time (we think) with an upper respiratory infection. I'm on the mend again, but way behind on my schoolwork. I'll be spending this afternoon reading about urban planning in the sun. It doesn't sound like a half-bad fate, really--and then I'm off to Monroe for Sunday dinner, which is even better. I think I'll even get to taste the new pork roast recipe!

I hope you are all well. How's Spring where you are? It's beautiful here today.



Monday, April 25, 2005

Pork Loin with Fig and Port Wine Sauce

Pork Loin with Fig and Port Sauce
(see my changes at the end of the recipe - I didn't have the right things on hand)
Recipe courtesy Giada De Laurentiis

See this recipe on air Sunday May. 08 at 12:00 PM ET/PT.

Recipe SummaryDifficulty: Easy Prep Time: 15 minutes Cook Time: 45 minutes Yield: 4 to 6 servings User Rating:

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Episode#: EI1F09Copyright © 2003 Television Food Network, G.P., All Rights Reserved

I didn't have the port wine or figs, so I used what I had left of a bottle of Merlot and made a half recipe of the sauce. I used mixed dried fruit I had in the cupboard - 5 prunes, 2 apricot halves and 2 peach halves. Turned out great. Tony even liked it!

Spinach Strawberry Salad

Hi all,

I wanted to share this recipe for spinach salad that is so good. I've never been a fan of spinach until I tried fresh uncooked spinach. Andi and I had this salad at our book club meeting and both loved it. I've made it a dozen times and still love it. It makes a big bowl which does not keep overnight. So I usually make it twice using half the dressing for each night.

Spinach Strawberry Salad

1 lb. spinach
1 pt strawberries or more!
1/2 c. crumbled bleu cheese
1/2 c. walnuts
1/2 cup sugar
2 T. sesame seeds
1 T. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Dale sauce or substitute Worchestershire sauce
1/4 tsp. paprika
1/4 c. cider vinegar
1/2 c. vegetable oil

Mix all dressing ingredients and refrigerate for at least one hour. Clean and quarter strawberries. Roughly chop walnuts. Toss spinach, strawberries, walnuts and bleu cheese with dressing, just before serving. I don't use the bleu cheese as several people at our house won't eat it. Enjoy! This is a really fun salad for summer.

Sunday, April 24, 2005


I know, I know: I promised you legumes, and here I am writing about a grain. I can't help myself--I just had an interesting conversation with my friend Warren about barley. He cooks up barley and uses it as a side dish in place of rice, then throws the leftovers into soups and stir-frys. The subject came up, in fact, because he was cooking a stir-fry while we were on the phone. I'm intrigued. I don't think I've ever had barley except in soup.

Now back to 1) studying, 2) laundry, and 3) making up a pot of lentil soup to eat during the week. (See, I knew I'd get a legume in here somehow.) The lentil soup is a new recipe with ginger and garlic--I'll let you know how it goes.

Love to all,



Hi, Christopher!

I don't know what a blog is or how it works, or how private it is -- I suspect not private at all, so I'll watch what I say.

I see you mentioned sapasui (David spelled it sapacui). Of the two links, the second is closer to what I learned to make than the first. It has a few more ingredients, but sounds good.

Well, I think I'll see how to close this and then see what happens with it.

Just entered

Just got the invite and created a blog profile... not many of my own recipes but I may use a few of Jodi's...if she'll let me.

Saturday, April 23, 2005

Anderson Recipe Exchange Redux

Hello everyone!

I've been thinking a lot lately about how much I miss all of you, and how much I enjoyed our short-lived (but spirited) Anderson Recipe Exchange. Finally, it hit me: why not a blog? It would be easy, fun, and perhaps even less demanding than our e-mail version--and we'll get an online archive out of the deal.

I still had a bunch of our old e-mails saved, so I've dug them out and posted them here. I'm not sure I saved all of them, however--in particular, I remember some discussion of sapasui, of which I'd never heard at the time, but which I think I'd like to try to make. Any suggestions? I found one recipe here and one here, but I don't know which one is closest to the recipes you all remember.

It was a lovely Spring day here, and I spent a fair amount of it buying plants and gardening--I have a bunch of containers on windowsills and on a little rooftop outside one of my living room windows. I planted a "cut-and-come-again" leaf lettuce mix in a windowbox in early spring, and today I ate my first homegrown salad, which was very exciting (and tasty).

I'll be back soon with recipes. I've been eating a lot of lentils and beans lately, so I expect it will be Fun with Legumes from my end for a while--but I'm also hoping to tempt Mom into posting a link to the new pork loin recipe she discovered last week. I haven't had a chance to try it yet, but it sounds fantastic.

I love you guys!



P.S. It's the purest coincidence that I found time to put this together four years to the day after the last post I had saved--but I think it's kind of neat.

Shortbread and Cornbread from Laurie (April 23, 2001)

Hi Christy,

Here are the recipes you asked for:

Easy Cornbread

1-1/4 cups all purpose flour
3/4 cup yellow corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil (I like peanut oil for this)
1 egg beaten

Heat oven to 400. Grease 8 or 9 inch baking pan (I always use my cast iron pan). Combine dry ingred. Stir in milk, oil and egg, mixing just until dry ingred. are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden tooth pick comes out clean. Serve warm.

I have used this recipes for years and we all love it. One time I was out of regular oil so I used peanut oil and it gave it a nice flavor and softer texture.

Brown Sugar Shortbread

1 cup butter
3/4 cup brown sugar
2 1/4 cup flour

Cream butter and sugar. Add flour. Roll into 1 inch balls. Flatten slightly with a decorative glass. Bake on ungreased cookie sheet at 325 for 10-12 minutes. These are so good and so easy to make. I sampled them at a friend's house and asked for the recipe.

Hope all is well. We have another busy week of soccer practices, swim lessons, volunteering at the school, career shadow day, violin lesson, backpacking class, garden class, a friends birthday party, soccer games, Girl Scout camping overnight, Jr. Winds band evening rehearsal, company meeting, etc. The following week will be a little less crazy. Andi will be leaving for St. Louis with the band and some of the above mentioned activities will be over.

take care, love, Laurie

Shortbread from Christy (April 3, 2001)

This just keeps getting better and better! Laurie, I can't wait to try your sausage recipes. I think I might be able to tempt James into eating beans if there's sausage involved. Could I get you to send out your cornbread recipe? I've tried dozens of recipes, but I've never found one I liked.

I think the cast iron skillet should work well for the pork recipe. I have a cast iron skillet that I love, but unfortunately it's small. I used it every day when I lived alone, but it's usually not big enough for meals for two.

Katie's recipes sound good too. I'd especially like to have the biscuits and gravy if she's willing to share.

Mom, thanks for the Texas casserole recipe. I love that stuff.

Ed, I wanted to ask where you sign up for the recipes you get over e-mail. That sounds like an awfully good idea to me. I, too, have trouble finding time to try new things. If I do try something, it's usually on the weekend; we're lucky to get a homecooked meal during the week, let alone an innovative one.

I'm going to send out from memory a recipe that I think I managed to burn into my brain this weekend. I ended up going to New York--yes, New York--for the express purpose of baking a cookie. The Center for Book Arts there has an Edible Book Tea every year. It's a fundraiser for them; a jury selects several artists to make books out of edible materials, and then they auction them off and the funds go to the Center. I sent them a proposal for a book made out of shortbread, and they accepted it! (I was thrilled.) We were able to get reasonably-priced tickets at the last minute, so I spent Saturday and Sunday baking in my friend Barbara's kitchen in Brooklyn, and my book was auctioned off Sunday afternoon.

This recipe makes a nice rich cookie. It held together pretty well, even though I made huge pages (two batches of dough each).

1/2 cup unsalted butter
1/2 cup confectioner's sugar
1/2 cup sifted flour (I don't usually sift, but it's important for this recipe)
2 Tb cornstarch
1/8 tsp salt

Preheat the oven to 325. Cream the butter. Add the sugar slowly and cream until fluffy. Mix the dry ingredients together; use a pastry blender to combine with the butter and sugar, mixing well. The dough will be a bit crumbly, but should hang together when formed into a ball with your hands. You can either pat it out into a round or roll it out and cut into shapes; in either case, don't roll it too thin. Put the prepared dough onto a cookie sheet and prick it all over with a toothpick or a fork. If you're making a round, score it into eight or sixteen wedges. Turn the oven down to 300 degrees and bake the cookies, watching carefully. They should turn slightly golden but should not brown. The round could take up to 40 minutes; smaller shapes may take 15 minutes or even less.

Hope you're all well. It's crazy here, too--Spring Quarter has started.



Texas Casserole from Mom/Sis/Aunt Maggie (March 27, 2001)


I wanted you to know that I tried Laurie's Butterscotch brownies and Katie's Chocolate Lush on some Garden Club members who came to lunch today. We nibbled (or gobbled) the brownies with tea while we had our meeting, then had a chicken salad for lunch. We finished it all off with the Chocolate Lush.

We're stuffed but feeling goooood!

The recipes were both very easy and I had everything on hand to make them. I shared the recipes at the meeting. The Garden Club members were very enthusiastic. One is making the Lush tonight for her husband, and is planning on making the brownies for the April Garden Club meeting.

Thanks very much for your great recipes.

Here's a recipe I used to make all the time, but have lost. I think I've remembered it correctly.

Texas Casserole

This recipe was from the Seattle Times about 25 years ago or so. I used to make it quite a bit, but have lost the recipe. It was a favorite of ours. This is my recreation from memory.

4 slices bacon, chopped
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
1 can pork'n' beans (about 30 oz.)
1 or 2 cans (15 oz) chili
1/2 lb chunk bologna, diced, or 1/2 lb hot dogs, sliced
1-1/2 cups shredded cheddar cheese

Sauté bacon in ovenproof frypan until almost crisp. Add green pepper, garlic, onion and hot dogs or bologna and sauté until onions are tender. Spoon out some of the grease in the pan, if there's very much. Add pork'n'beans and chili. Mix. Top with cheese and put in a 350? oven for about 20 minutes, or until cheese is bubbly.

You can vary the amount of the ingredients according to what pleases you. There may have been a dash of hot sauce in there, too.

Bye for now.

Aunt Maggie/Mommie/Sis

Laurie's Sausage Recipes (March 25, 2001)

Hi there,

Christy, the pork dishes you made sound so good. I made a pork roast once and was not happy with the results but I made it in the oven in a big pan. I'm going to try your pork roast recipe on top of the stove. And the pork chops sound good also. I usually flour thin pork chops and fry on top of the stove and then stick them in the oven to get tender. Sometimes they're very tender sometimes not. So I'll try your way next time I make them also. I have a cast iron pan with a tight fitting lid, what do you think about using that or should I use revere ware? I love my cast iron pans. Do you have one?

It's fun to have some new recipes to try that are easy. I get bored with making similar stuff all the time but wwith our busy schedule I don't have as much time to spend on cooking as I used to. Kate has an easy recipe for pork ribs and saurkraut. You can use the inexpensive shoulder ribs and it works just fine. I'll let her send that one. And she makes the best sausage gravy and biscuts I've ever had. Better than Bob Evans!!

The apple crisp Aunt Maggie made when we were out there in 1999 was delicious and so was the dutch baby. One night when we were downtown sightseeing late and rolled into Aunt Maggie and Uncle Tony's house we were hungry and she had several dishes all made up that just had to be microwaved. Yum Yum!!

One of my favorite things to do when making spaghetti is to use sausage (the kind that comes in a link or two and is usually one pound). I use one link or half a pound and chop it up and fry it. Then I warm up the sauce in the same pan. You really only need a little bit of meat to flavor it and it makes for a less fattening dinner. Then I use the other link for white beans. I fry up the meat with chopped carrots and onions and add to great northern beans that I soaked overnight. Even the kids eat this especially if I make corn bread in my cast iron skillet. In fact I'll probably make this tommorrow if I remember to soak the beans tonight!!

Tomorrow the crazyness starts again. We've had a nice spring break though. We spent several nights in a cabin. And we've gotten some shopping done. We got an instrument repaired so it's ready for all the concerts coming up, etc. etc. OK, I just got off the phone talking with Kate to find out now Andi's other instrument, her violin, needs a repair. ARGGGHHH!!

Hope everyone is doing well.

love, Laurie

Artichoke Note from Katie (March 19, 2001)

Just use the canned artichokes. They work fine.


Italian Braised Pork from Christy (March 19, 2001)

Wow! So many yummy-sounding recipes! I can't wait to try them all. I remember Laurie's butterscotch brownies from my last trip East; they were delicious. Everything else sounds equally good. I can vouch for the dutch baby too, of course. It's one of my favorite things. Mom made corned beef hash with fresh corned beef Friday night, which is another of my favorites.

I don't know if any of you got the message I tried to send on Friday. I seem to have hit a hotmail glitch, and I'm assuming you didn't. I wanted to tell you all that I've discovered the wonders of braised pork. It doesn't dry out! What I tried to send on Friday was an italian stovetop pork roast recipe. Using a saucepan that has a tight-fitting lid and that is only slightly bigger than the roast, you brown the roast well on all sides in a mixture of butter and olive oil, salt it, and add a half-cup of red wine vinegar, three bay leaves, and six to eight peppercorns to the pan. Turn the pork fatty-side up, cover the saucepan, and let it cook for two hours or voila! You end up with a tender roast and nice pan juices. I was worried about the seasonings (three bay leaves?) but it had a good flavor.

Last night, I braised pork chops. I browned them slowly over medium heat in a skillet, then added some balsamic vinegar, some red wine vinegar, a bay leaf, peppercorns, and a couple of crushed cloves of garlic. I let them simmer in that for an hour or so, turning them over once. The skillet didn't have a very tight-fitting lid, so the pan ran almost dry a couple of times, and the pan juices ended up very dark. The chops were even better than the roast, and easy too! I served them with mashed potatoes and steamed carrots. I'd like to try them braised in apple cider and/or calvados, perhaps with some white wine.

I bought chili oil last night so that I can try the noodles sometime this week. Looks like I'll have to buy artichokes too. I swore that I wouldn't eat chocolate until Easter...let's hope I can resist the "mudpie" recipe until then.

And now, back to work for me. Hope you're all having good days.



Comments on Sesame Noodles from Aunt Maggie (March 17, 2001)


We tried Laurie's Noodle salad tonight - delicious!

I served the noodles on a bed of romaine lettuce seasoned with chives and garlic. I fried a port steak and thin sliced it and served the pieces on top of the noodles. Great dinner.

We'll probably add this to our specials here.

My knees are acting up today - I went to the exercise training yesterday and hadn't been exercising since my injury, so even though the amount of exercise we did wasn't great (2/3 of the class was lecture), I'm feeling it. So back to my heating pad. I'm sure tomorrow will be much better. It's hard to decide when to exercise and when to lay low.

Bye for now.

Aunt Maggie/Mommie/Sis

Artichoke Dip from Katie (March 17, 2001)

Here is one more I already had typed. It is the weirdest recipe but quick, and yummy with wheat thins, pumpernickel bread (cut into cute little toasted shapes), or any kind of crunchy cracker.

Artichoke Dip

1 can artichoke hearts
1 cup Hellmann's mayonnaise
1 cup parmesan cheese
garlic powder to taste

Chop artichoke hearts and mix with all other ingredients. Put in 8- or 9-inch piepan or other similar oven-proof dish. Sprinkle with paprika. Bake at 350 degrees for approximately 25 minutes. Can be prepared ahead of time and refrigerated until time to bake. Serve warm with crackers.