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  • Mom’s Rhubarb Pie

    6-7 stalks [1 3/4 pounds] fresh rhubarb,
    peeled and cut into 1/2 inch thick slices [about 5 cups]
    1/2 teaspoon fresh squeezed lemon juice
    1 teaspoon grated lemon rind
    1 1/2 cups sugar
    1/3 cup flour
    Pinch salt
    1 [15 ounce] box refrigerated piecrust
    2 tablespoons butter, cut into pieces
    1 egg yolk
    1 teaspoon cold water

    Preparation

    Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

     

  • Navy Bean Soup

    Navy Bean Soup

    Navy Bean Soup

    One of the staples for dinner was Navy Bean Soup.  With 9 kids, I mean 9 hungry kids and two adults to feed, Navy Bean Soup was seen a lot at our house.  Being the eighth kid, it was always good.  Mom would serve it with her freshly baked bread and fresh butter.  One of my chores as a child was to shake a quart jar of heavy cream until it formed into butter.    My arms felt like they would fall off, but I learned to not complain.  Just do it.  I still love these beans.  If we started to tire of the bean soup, Mom would convert them to Chili Beans and serve that up with corned bread.  I remember having white rice served with our beans here and there also. 

    Ingredients

    • 1 (16 ounce) package dried navy beans
    • 7 cups water
    • 1 ham bone
    • 2 cups diced ham
    • 1/2 cup minced onion
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 1 bay leaf
    • 1/2 cup sliced carrots
    • 1/2 cup sliced celery

    Directions

    1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
    2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
    3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

     

    Mom's Navy Bean Soup
  • Baking Powder Biscuits

    Baking Powder Biscuits

    Biscuits and Gravy

    My sister Wanda would always make the best light fluffy biscuits.  I am sure she learned from my Mom, but she got it right.  She would whip them up and have them served with a bit of gravy in no time at all.  Wanda was also known as “Peaches”, her handle on the CB Radio – if you remember those good old times.  Her son Jeromy was “Peach Pit”.  Great memories.  In honor of my sis.

    2 cups flour

    2 tsp baking powder

    1/2 tsp salt

    6 T shortening

    2/3 cup milk

    Combine and mix all dry ingredients, cut in shortening until consistency of meal.  Add milk all at once.  Knead one minute on floured board. Roll out to 1/2 inch thick, cut and transfer to baking sheet. Bake 450 degrees for 12 minutes.

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  • Macaroni and Cheese

    My kids always liked Kraft Mac and Cheese.  Yes, the powdered cheese kind that reminds me of Cheese Whiz.  This is a more adult version that most will like.

    2 c macaroni

    2 T olive oil

    4 T butter

    1 T minced garlic

    1 T finely minced shallot

    4 c heavy cream

    1 c gouda cheese shredded

    1/2  blue cheese or parmesan cheese shredded

    Pinch Nutmeg, Salt and Pepper to taste.

    Garnish with julian sliced ham, chopped chives, fried onions.

    Boil pasta until 1/2 done, interior slightly raw.  Add olive oil and toss after draining. In saucepan add butter, garlic and shallots sweat for 5 minutes. Add cream, bring to boil, then reduce heat to simmer. Cook until cream is reduced by one quarter and coats the back of spoon. (Can be refrigerated for later completion. Stop here.)

    Return cheese sauce to pan over low heat and add already cooked pasta.  Simmer a minute or two until pasta is  warm.

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