Bacon Kettle Corn

Bacon Kettle Corn

in a Stir Crazy

 

For this yummy Kettle Corn you will need:

 

Bacon Grease

Popcorn

1/4 to 1/3  Cup  White Sugar, depending on how sweet you like your Kettle Corn

Salt, to taste

a Stir Crazy popcorn popper

 

First, put a good large dollop of cold Bacon Grease in your Stir Crazy popper, about 3 Tablespoons worth:

 

 

Plug in your popper and let the Bacon Grease melt, like this is beginning to melt:

 

Unplug the popper and add your Popcorn.  Sprinkle it all with the Sugar:

Cover with the popper lid, plug in, and let the Popcorn pop!  When the last few kernels have mostly popped (you may not want to wait for every single kernel to pop, as the Sugar can start to burn), invert the unit and Salt to taste:

Now you are ready to enjoy some really good Kettle Corn!  Don't be a bit surprised if your entire family is swiping handfuls while you're trying to finish salting it...

 

"Wisdom is the principal thing;

therefore get wisdom:

and with all thy getting get understanding."

Proverbs 4:7

 

When we were East for T's Grandmother's funeral, we stayed with his sister and her family, and this is the way they like their popcorn--except they don't make it Kettle-Style; the Sugar is my adaption to their Bacon Popcorn.

 

School is out this week: hurrah for Summer Vacation!  A few weeks ago the boys' teacher hosted a Gold Rush Night for her students and their parents at her home as a finale to the students' studies of California History.  Period costumes were required.  Here are a few of my favorite snapshots of the evening:

 

 The Trail Masters who led our wagon train West, in search of Gold

 

 It was a long, hard journey and we were weary when we reached the Golden State

 

 

 

 It was a rough looking gang of prospectors who greeted us

 

 

 

We were delighted to see the Mercantile and Dining Tent upon our arrival;

the Prospectors spent their Gold--earned by hard work and good grades throughout the year--quite quickly

 

Much work must be finished before we could eat:

Sarsaparilla to stir,

Butter to churn

 

 

 

Dinner was simple:

Stew and Cornbread, Orange Wedges, and

Apple Crisp for dessert

 

Western Games made the evening fun

 

The teachers have been seeing double for the past two years

 

Thank You, Mrs. Schaurer, for all you have done for this class!

We appreciate you!

 

 

 

 

 

 

 

 







Flying Farmer Chicken Salad

Flying Farmer Chicken Salad

5  Cups  chopped, cooked Chicken (broth reserved if using canned or if boiling is your preferred method of cooking)

1  Cup  uncooked Rice

2-1/4 Cups Chicken Broth (use reserved broth, adding water if needed to make amount needed)

1  20-oz.  Pineapple Tidbits, drained, juice reserved

1  11-oz.  Mandarin Oranges, drained, juice reserved

2  Tablespoons  Olive Oil

2  Tablespoons  Reserved Mandarin Orange Juice

1  teaspoon  Salt

1-1/2  Cups  Green Grapes, cut in half

1-1/2  Cups  diced Celery

1  Cup  Slivered Almonds, toasted

Mayonnaise, as need, to bind together

Fresh Ground Pepper, to taste

Lettuce Leaves or Pita Pockets, for serving

Cook Rice in Chicken Broth; cool.

While Rice is cooking, combine Chicken, Pineapple, Mandarin Oranges, Olive Oil, reserved Mandarin Juice, Salt, Grapes, and Celery.

When Rice is cool, stir into Chicken-Fruit mixture.  Mix in Almonds.  Stir in  reserved Pineapple and Mandarin Juices -or- Mayonnaise,  as needed, to moisten and bind Salad together.  Season with Black Pepper to taste.  Chill; serve on Lettuce Leaves or in Pita Pockets.  Makes 11 Cups.

"O Lord,

thou hast searched me,

and known me.

Thou knowest my downsitting and mine uprising;

Thou understandest my thought afar off.

Thou compasseth my path and my lying down,

and art acquainted with all my ways.

For there is not a word in my tongue,

but lo, O Lord,

Thou knowest it altogether.

Thou hast beset me behind and before,

and laid Thine hand upon me.

Such knowledge is too wonderful for me;

it is high, I cannot attain unto it!"

Psalm 139:1-6

Recently I needed to prepare lunch for a gluten-free, dairy-free, egg-free young man.  My intent was to prepare this with egg-free mayo--the original recipe called for 1-1/2 Cups!  By cooking the Rice in slightly more Broth (2-1/4 cups instead of 2 cups) and by stirring in extra Juice, I was able to eliminate the need for any Mayo.  I call this a win-win situation!  This young man said it was very good and wanted more when he came home with the boys from school.  If it passes critique of a teenager, it's good!  My Grandmother submitted the original recipe to the "Seasoned With Love" cookbook.  If you're looking closely at the photos and comparing to the recipe you'll notice I used Red Grapes (green grapes were a dollar more per pound!) and there are no Almonds.  I was out of them, but they do add a nice crunch.  Make sure you have some on hand--at least enough to sprinkle on top.

Sorry.

I had fun playing with my camera.
Again.



Sweet Lemon Scones

Sweet Lemon Scones

 

2  Cups  Flour

1  teaspoon  Salt

1/4  Cup  Sugar

1  Tablespoon  Baking Powder

3-1/2  Tablespoons  Butter

1  Cup  Lemon Yogurt

2  Eggs, separated

1  teaspoon  finely minced Lemon Zest

Heavy Cream, as needed, about 3 Tablespoons

 

Raw Sugar, if desired, for sprinkling

 

Powdered Sugar

Milk

Lemon Juice

 

Devonshire Cream or Lemon Curd, for serving

 

Preheat oven to 425*.

Mix dry ingredients together.  Using a  pastry blender, cut Butter into Flour mixture until it resembles coarse crumbs.  Place in refrigerator.

In a small bowl, stir together Lemon Yogurt, Egg Yolks, and Lemon Zest.  Gently fold into Flour mixture, stirring lightly with a fork.  Add Heavy Cream, 1 Tablespoon at a time, until dough begins to clump together.

Gather dough on a lightly floured surface and knead 3 to 4 times or until the dough holds together.

Pat dough into a rectangle 3/4-inch thick; cut as desired into 1-1/2 to 2-inch triangles or with a cookie cutter.  Place scones on parchment paper on baking sheet and brush with beaten Egg White and sprinkle with Raw Sugar, if desired.

Bake at 425* until a light golden brown, about 9-10 minutes.  Transfer to cooling rack.

 

When cooled, glaze with a mixture of Powdered Sugar, Milk, and a wee squeeze of Lemon Juice.  Serve with Devonshire Cream or Lemon Curd (or both!).  Makes about 16 scones.

 

 

"the grace of our Lord was exceedingly abundant

with faith and love which is in Christ Jesus.

This is a faithful saying,

and worthy of all acceptance,

that Jesus Christ came into the world to save sinners..."

1 Timothy 1:14 & 15

 

 

 

 

Last Saturday I had the pleasure of baking a triple-batch of these Scones for a friend who was hosting a Bridal Shower.  As you can tell, I had fun playing around with my camera, too!  To make it easier in the morning, I prepped the Flour Mixture and the Yogurt Mixture the night before.  In the morning all I had to do was stir it together, cut, and bake.  Very simple! 

 

I don't remember where I first came across this recipe, so I can't give the proper credit where it is due.  I can tell you that I didn't create the recipe myself.

 

Flank Steak Pinwheels

Flank Steak Pinwheels

 

Prep:  30 minutes

Grill:  10-15 minutes

 

8  Bacon Strips

1-1/2  pounds  Beef Flank Steak or Skirt Steak

4  Cups  Fresh Baby Spinach

1  7-oz. jar  Roasted Red Peppers, drained and patted dry

Cream Sauce for Steak

 

 

Place Bacon strips on a microwave-safe plate lined with paper towels.  Cover with another paper towel; microwave on high 2-3 minutes or until partially cooked; set aside.

 

Cut Flank Steak horizontally from the long side to within 1/2-inch of opposite side.  Open meat so it lies flat; cover with plastic wrap and pound if needed to flatten to 1/4-inch thickness; remove plastic wrap.

 

Place Spinach over Steak to within 1 inch of edges; top with Red Peppers.  With the grain of the meat going from left to right, roll up jelly-roll style.  Wrap Bacon strips around Steak; secure with toothpicks.  Slice across the grain between Bacon into eight slices.  (Depending on how the meat is shaped, you may find that you'll need more Bacon--sometimes it can take 9 or 10 slices.  Try to keep the slices at 1-inch thickness.)

 

Grill, covered, over medium heat for 5-7 minutes per side or until meat reaches desired doneness (for medium-rare, thermometer should read 145*, medium, 160*, well-done, 170*).  Remove to serving platter, discard toothpicks.

 

Serve with Cream Sauce for Steak and a nice Baked Potato (I think Baked Potatoes are nice, don't you?).  Serves about 6, and is very impressive and very simple.

"Be ye, therefore,

followers of God,

as dear children;

And walk in love,

as Christ also hath loved us,

and hath given Himself for us

an offering and a sacrifice to God

for a sweet-smelling savor."

Ephesians 5:1 & 2

 

here you can tell I was in a hurry and didn't flatten

the Steak properly

don't be like me--it takes longer to grill

looks like I put my Cream Sauce on my nice Baked Potato...

 

From Simple & Delicious magazine, May-June 2006.

Easter Reflections

 

 

Easter.

The highlight and high point of our year.

When Jesus suffered and died for our sins, rising again the third day.

 

Redemption.

Cleansing.

The Lamb has been slain, the ransom price paid.

"He is Risen" and echoing back, "He is Risen Indeed!"

Rejoice Evermore!

 

Our entire family is eagerly looking forward to this upcoming Easter weekend and our Church Communion.  I have been thinking back to the excitement and anticipation I felt as a child:

 

Palm Sunday:  Hosanna in the Highest!  The week before Easter; a week of preparation.  The church congregation meeting Tuesday morning to clean the meetinghouse inside and out.  Preparation at home--reading the blue Bible Story books about our Lord's last week.  Cleaning the house.  Preparing for company to come; perhaps overnight visitors, perhaps Saturday Afternoon company.  Maybe both!  Making certain that aprons are washed, pressed, spotless.  Checking and rechecking candy supply: if I ration it just right, I'll have enough to last all weekend.  Off to bed early Friday night.

 

Saturday Morning:  Worship Services at 10 am.  Hearing again the reading of Isaiah 53.  "He is despised and rejected of men, a man of sorrows and acquainted with grief...He hath born our griefs, and carried our sorrows; yet we did esteem Him stricken, smitten of God, and afflicted.  But He was wounded for our transgressions, He was bruised for our iniquities; the chastisement for our peace was upon Him, and with His stripes we are healed."  Smelling the food in the basement kitchen.  Slipping out to set the tables.  The hymn and prayer before the meal.  Helping to serve the noon meal.  The hymn and prayer after the meal.  Washing dishes; resetting the tables for second table.  Finally, hungrily getting to sit at the table.  Beef, soup, bread and apple butter.  Sweet pickles, beets, peaches and applesauce: it all tastes so good!  Giggling and watching the boys compete to eat the most apple butter sandwiches.

 

Heading home with Mom to help get ready for company between services, or maybe staying with Dad for the short Afternoon Service.  Company coming over for a light snack and rest before the Communion Service.

 

Communion.  Sitting with Mom and the women at the tables, or maybe with Dad and the men, switching half-way through with my sister, or perhaps sitting along the wall with the other girls.  Self-Examination.  I Corinthians 11.  Foot-Washing Service; getting the chance to help another mother with her toddler. The simple Lord's Supper meal: Beef, White Bread, Soup and Water.  Mom slipping me a sandwich, or perhaps taking a packed lunch to eat on the front porch steps with other girls.  Watching the Holy Kiss passed; I Peter 5:14.  Hearing the minister read on the suffering and death of our Lord.  Watching, silently, as the Bread is broken to the communicants, hearing the familiar words "Beloved, this bread which we break is the Communion of the body of Christ."  The supporting minister slipping a piece of the communion bread to the young children sitting with their parents.  Joyful singing as the Cup is passed: "It is finished!" and the reminder that "as often as ye eat this bread, and drink this cup, ye do show the Lord's death till He comes." 1 Corinthians 11:26.  Then some final announcements.  The minister speaking directly to the children with thankfulness for the quiet observation and encouraging words looking forward to the time we, too, will sit around the table.  The final hymn and dismissal.  Lining up in the kitchen for a sandwich and milk--milk always tastes so good in the half-pint cartons!  Staying to help clean up and set tables for Breakfast.  So sleepy...  Time to go home and to bed; Morning Worship comes early!  Crawling into bed feeling tired and somewhat down, remembering that this is the night Jesus was left in the tomb.

 





 

Easter Morning!  He is Risen!  Quickly dress in new Easter clothes, rubbing the sleep from my eyes.  Going to Church, happy and sleepy and hungry.  Slipping into the Basement with Mom to deliver pies to the kitchen.  Greeting others with "He is Risen!" and the reply, "He is Risen Indeed!"  The happy, joyful, solemn Morning Worship service.  Breakfast.  Helping to wash dishes, then off with girls to play and admire each other's new dresses before Worship Service.  Slipping out of service early to help set tables and prepare for Lunch.  Going back upstairs with the other children, lining up on the front steps to walk into the sanctuary for ministers to pass out leftover communion bread to the children.  Serving tables--two or maybe three table settings.  Slipping into the kitchen to watch Grandpa cooking the meat in the giant vats.  Hoping that there is some 'good' pie left (there always is!).  Mothers in the kitchen, portioning out the leftovers.  Final cleanup.

 

And Easter weekend is over.

But yet it's not over.

We carry in our hearts the joy of knowing that our Lord, the Risen Savior, lives!

 

He Lives!

 

And He has through His death conquered over death and sin to wash away sin--MY sin, so that I might live with Him eternally!  How can I not love and serve and praise Him?  For His has taken away my sin!  I serve a risen Savior!

 

 

 

 

 

Communion Bread

-or-

Unleavened Bread

 



 

1  Cup  Butter, room temperature

2  Tablespoons  Sugar

1/4  teaspoon  Salt

1-1/2  Cups  Half-and-Half

5 to 5-1/4  Cups  Flour

 

Mix together the Butter, Sugar and Salt.  Gently stir in the Half-and-Half, alternating with the Flour, adding up to 1/4-cup more Flour, if needed, to achieve a firm, soft, not sticky ball of dough.  Gently knead or 'play with' the dough until it is smooth.  Divide in half; place each half on an un-greased baking sheet.  Roll to 1/4-inch thick.  Using a clean ruler, score lines lengthwise on the sheet of dough.  Using a fork, prick at one-inch intervals.  Bake at 325* for 25 minutes.  Allow to cool completely before breaking into sticks and then into two-inch pieces.  Makes two sheets of unleavened bread. 

 

Eat quietly, while reflecting on all Our Lord did to atone for our sins:  "He paid a debt He did not owe, I owed a debt I could not pay, I needed Someone to wash my sins away.  And now I sing a brand-new song: Amazing Grace!  Christ Jesus paid the debt that I could never pay!"