Pie – Ritz Cracker – Mock Apple LHC from late 1940’s or 50’s
2 cups Water
1 ½ cups Sugar
2 tsp Cream of tartar
24 Ritz crackers
2 Tbsp Butter
1 tsp Cinnamon
Boil water, sugar, cream of tarter
Add crackers and simmer for 2 min.
Add butter and cinnamon
Put in raw shell
Cover with crust
Bake at 400 for 25 min.
Cookies – Pumpkin Squares
As copied from a publication in 1984
[Modifications by NCC & TWC]
1 29 oz can Pumpkin pie mix [use 29 oz plain Pumpkin (no MSG)]
1 5 oz can Evaporated Milk
3 Eggs lightly beaten
1 cup Sugar [1 cup too sweet – use up to 1/3 cup Brown Sugar]
½ tsp Salt [1 ½ tsp]
2 tsp (up to) Cinnamon [use ¾ tsp nutmeg, 1 tsp ginger, ¼ tsp mace]
Line 9 x 14 pan with wax paper
Mix above together
Pour into pan
1 pkg Yellow cake mix with pudding in mix
1 cup chopped Nuts
½ lb butter or margarine
Sprinkle cake mix over the top
Distribute nuts over cake mix
Drizzle melted butter overall
Bake at 350 for 65 – 75 min.
Invert and cut into bars. Small bars can be eaten with fingers. Larger bars can be served on a plate, topped with a dollop of whipped cream.
Muffins – Blueberry NCC
1 ¾ cup Flour
1/2 cup Sugar
2 tsp Baking powder
½ tsp Salt
¾ cup Milk
1/3 cup real butter (salted or unsalted)
1 cup Blue Berries
Bake at 400 for 20 – 25 min.
Pork – Orange Dijon – Slow cooker TWC
1 ½ lb. Pork chops (boneless loin)
Salt to taste
Black pepper (ground) to taste
½ tsp dried Thyme, crushed
¼ cup Grey Poupon (dijon mustard, any works)
1 cup Orange juice
1 cup Brown Sugar (packed)
1 orange (peeled and torn into chunks)
Cut pork into ½ to ¾ inch cubes into cooker pot
Add salt, pepper, thyme and toss to coat in bottom of pot
In small bowl, combine mustard, O.J. & sugar – pour over pork
Cook on low 6-7 hours or on high for 3-3 ½ hours
Stir occasionally to break up clumps of meat cubes
Discard liquid and serve
Pecan crusted chicken
2 boneless skinless chicken breast cut in ½ width wise
½ cup maple syrup (can use pancake syrup but not quite as good)
½ cup plain bread crumbs
½ cup chopped pecans
Salt and pepper to taste
Veggie oil to cook in.
Mix bread crumbs with pecans, salt and pepper, cover chicken breast with syrup press into pecan mixture turn over and repeat. Fry until golden brown and turning once be sure chicken is cooked all the way through. (I cut in half at the thickest point and make sure it is all done) that’s it great with baked sweet potatoes and a veggie. This is an impressive meal to serve guest and easy too.
One Chicken Three Meals
Start with one whole chicken approx. 5 pounds remove and discard skin or cook it up and serve it to your pets. Rinse the chicken well with warm water and place in roasting pan. Cut up carrots, celery, onion, potatoes and whatever other veggies you family likes. Stuff some inside chicken and place the rest around the bird in the roasting pan Season; I like Knorr Garlic Parmesan & Italian Herb roasters (they come with a bag to cook the chicken in but I throw it away). Use whatever seasoning you have on hand. Cover the roasting pan with foil and bake for 2 hour in a 350 degree oven. Remove from oven and let sit for 5 minutes. Then carefully pour off liquid and reserve. Melt 2 tablespoons of real butter in a sauce pan add 2 tablespoons flour then stir in the liquid that you reserved from the roasting pan. I found using a whisk works best mix until gravy forms. Serve chicken breast with the veggies and gravy. This is meal #1. Next remove all meat from the chicken bones (don’t throw the bones away though) cut up into bite size chunks and use in chicken alfredo, cheddar broccoli rice with chicken, chicken tacos, etc. This is meal #2. For the third and final meal take whatever chicken you have left and the bones and put into a large sauce pot add water to cover and boil until reduced by half. Add any leftover veggies from the first meal and some fresh to fill out the soup cook until veggies are soft add cooked rice or cooked noodles and you have chicken soup for meal #3. So 1 chicken = 3 meals and money saved. I usually have enough to send some of the first meal with my husband to work for his lunch and can still make the other 2 meals.
Pie – Cranberry-Apple TWC
1 9” 2 9” Size of pie plate
2 ½ 5 cups Apples – peeled and sliced
2 ½ 5 cups Cranberries
5/8 1 ¼ cups Brown sugar packed
1/3 2/3 cup Flour
½ 1 tsp ground Ginger
½ 1 tsp Nutmeg
<¼ <½ tsp Mace
Pour into pastry lined pie plate
Add cover crust and slit
Place on cookie sheet (to catch any drippings)
Bake at 400 for 15 min.
Bake at 350 for another 45 min.
Cranberry Sauce TWC
12 oz pkg Cranberries – Fresh or frozen
¾ cup Orange juice
½ cup Water
1 ¼ cup Sugar
Wash and sort berries – removing any bad berries, stems and any foreign matter
In a large saucepan, add juice, water and sugar – bring to a boil stirring to dissolve sugar
Add washed berries & continue at high heat
When returned to a boil, turn down heat with almost constant stirring (to prevent boiling over)
for at least 8 to 10 min.
Even though the package says 6 to 8 minutes, I find the skins are not done enough.
If you prefer the sauce a little less thick, use ¾ cup of water rather than ½ cup.
Grated orange rind is good added after sauce is cooked.
Canning with the Mennonites
What do you learn when you can with old world Mennonites? First you have to have the courage to ask them to teach you, that’s hard enough. Walking into the local Mennonite owned farmers market to ask if someone can teach you to can you have to wonder what they are thinking of you. Silly English woman doesn’t know the basic stuff about a kitchen, her mother must not have taught her anything. Well at least that’s what I figured was going through the young women’s head as I stood there. Just two weeks earlier I had walked into a Mennonite owned bakery not far from my home to ask if anyone could hem a dress for me, which turned out nice too. So I was hoping that I would have a similar experience. The young lady took my name and number and said she would ask around and get back to me. About a week later I got a call from a wonderful older woman who was willing to teach me. We started with salsa, she grew the tomatoes herself and we used Mrs. Wages salsa mix for the rest because she said when she makes it from scratch it doesn’t taste as good. She showed me how to blanch and peel tomatoes and that plumb tomatoes are the best for canning. She showed me how to scald the jars and set up your water bath canner which she just uses a pressure canner without the seal. As we worked we talked about gardening, children, family size and what all I wanted to learn about. She had nine children only one of whom still lives at home. This turned out to be the nice young lady from the farmers market I spoke to a week earlier. She used to can a lot more when all the kids were still at home now she only does a few things. We talked about gardens, I went on about mine explaining that this was my first year and it wasn’t nearly big enough, she talked about hers which was huge but provides for her family and some of her children’s families that share the same property. She mainly tended the flower gardens now and left the food growing, up to the younger people. We found we have more in common than we thought; we have the same views about TV, and cooking from scratch and living a more simple life when you value the land.
A mini lesson in patients
As wonderfully delicious as it smells you can’t drink it before it cools or you get burned. This applies to our lives in many ways, you don’t always get physically burned but there are always consequences for impatience. For example if you lose your patience with you child you will have the consequence of a grumpy baby. Have you ever tried to rush through baking? You end up with an underdone mess. The main issue here is to be patience and wait stop trying to rush though life and enjoy what each day brings like the cup of coffee in the morning it’s worth it.