I also got a nice email from a fan of the website who was awaiting my slow but to post some more (and hear I thought no one cared)! Thanks Julie for the nice thoughts. It made me feel like I was not so alone here on the web.
My knee is slowly healing. I do not know WHY it is so slowly healing and my Doctor is no help at all. He says I am doing fine. Keep up the good work. No ONE told me the pain and leg fatigue would continue into the 7th month after surgery. I think Iam ok and I try to do some work (this morning I started to clean out my clothing disaster of a closet.) I had vacuumed and was vacuuming the bedroom when my entire leg started to cramp heavily and my foot. The pain shot up my leg.
I sat down on my bedroom chair, and just held my leg and tried not to cry! Then slowly I started to rub my knee then my calf and my foot. At this point I found some arnica gel in my bedside table and started to apply it to my leg and took a CVS leg cramp pill. My husband came in with a dill pickle in juice in a red bowl ( dill pickles and their juice help leg cramps!). I sat and ate the pickle
\and lapped up the juice thanking Owen for the treat. Maybe a repayment for the Lemon scones I
made him for breakfast this morning... No Owen is a great person... I love my hubby. We are thankful for each other everyday.
And here I am now posting for you all. I have been making this recipe since the 1970's. Originally it was from the Betty Crocker Cookbook, but I have changed it over time and it is my own now.
Old Fashioned Tuna Casserole
Turn on oven to 375 degrees
large egg noodles or whatever bigger pasta you have on hand (2 cps)
- 1 cp frozen peas
- 1 can mushroom soup (any works full fat - low fat) ( you can also make your own if you of that ilk -see http://www.simplyscratch.com/2013/10/how-to-cream-of-mushroom-soup.htm1/2 cup milk or milk substitute (I used almond milk in mine)
- 2 cups shredded cheese ( we like a mix heavy on sharp )
- 1/2 cup mayonnaise
- 1 -2 cans the best kind of tuna you can afford! I always use albacore.
First Cook noodles till al dente' ( almost done ) add peas to water and return to a boil then drain the lot. set aside covered.
Mix the tuna and the mayonnaise in the casserole dish then add the noodle/pea mixture stir again and set aside.
Mix cream of mushroom soup and milk or milk substitute with whip so blended well and heat. When heated slowly add the grated cheese to make a cheese sauce like below....
Next take this lovely cheesy sauce and pour it into the tuna, noodle mixture in your casserole dish
I KNOW I used bow ties. I said it doesn't matter what pasta you use as long as it is big enough. Challenge with bow ties is when to take them off. Don't want them overdone! Now mix this up good and top with the potato chips and BAKE at 375 for 20-25 minutes. Delish.
This is not done yet... bake it!
I served it with a nice fresh romaine salad from my neighborhood farmer, added golden beets and tomatoes and a yummy vinaigrette and it was superb!
Have a great Fourth of July.Stay Safe!
It is wonderful to have great friends and fun.
Our besties John and Sherry
Owen and I
Daisy in the RV having fun too....
Bert and Lucy resting up after their walk....
We swam in the pool, ate at the restaurant and BBQ'd. Had a great breakfast. I made scones.(See recipe earlier)
The scones had blueberries in them and were a hit with the crowd.
We came home today and had lunch on the way home in Benicia at a little place downtown. It was pleasant and relaxing.
Happy Fathers Day from our Blog....
Sorry I have been a bit absent lately. Life is busy and I went back to work after my knee healed....
This is a delicious salad. YOU can use whatever dressing you prefer.
I simply mix
4 tbsp Blood orange infused olive oil
6 tbsp lemon juice (rice vinegar if you do not have a fresh lemon)
salt and pepper
1 tsp sugar
1/2 tsp sriracha sauce
Shake together then put over salad
2 cooked beets cut in chunks and cooled
goat cheese crumbled
package of baby spinach
1.5 cp walnuts
Rinse the spinach and put into bowls. Put crumbled cheese on top and arrange beets. Put sugared walnuts on top.
Oh how do you make the sugared walnuts?
Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely. So do this earlier or the day before and keep in an air tight container. Do not tell anyone they are there or they WILL disappear!
Hello this is a picture of myself and my daughter in law with the quilts we made for her daughter who is so precious to us all. She started crawling last week and now she is on the move. adorable.
It has been so darn hot here, I have not done a lot of cooking that is a fact. When it is this hot we Barbecue some, eat easy stuff like salads and go out for burritos.
Tonight I will make taco salad. I just rip up some romaine lettuce. fry a half pound of ground turkey with mexican seasonings. Serve warm over lettuce and chips. Add guacamole, sour cream, kidney and garbanzo beans and tomatoes and olives and taco chips and it is delicious.
Saw several great quilts today.
There will be a class coming up on this one at Village Sewing in Santa Rosa.http://www.villagesewing.com
Had a great time with Sherry my dear friend in all things. She just retired and is quilting all the time.
We went to the Legacy. It is in Sebastopol, CA; It is a thrift shop for crafters. Everything sewing and crafting donated goes there I believe. Sherry and I are considering volunteering there. It would be
fun work. You can buy fabric by the pound there.
Then we went to Village Sewing. I leaned that I have a problem with my machine so I guess in it goes. Got some new ideas to try then it needs to go to the shop for at least a hundred bucks....
We had lunch at HopMonk in Sebastopol and it was ok. Buns were burned but Catfish BLT was good.
Well that is all that is happening now except I am swimming every day which is great. I need the exercise.
I made an adorable monkey quilt for my beautiful grandson Kieran and I often work on quilts for everyone I love. When my son married his beautiful wife I made them matching quilts in different colors for the couch.....
I really enjoyed making it. It was an appliqué project. I do not do hand appliqué because I have arthritis in my hands so I use heat and bond or any other light weight iron on product to get the appliqués to stick and then I machine embroider around the edges in a blanket stitch or a cross stitch in a matching or attractive color. It looks pretty darn good I think. I also like to back my baby quilts with minkee type fabrics to get an extra snuggle for the sweet baby and mommy.
I found this gorgeous turquoise furry minkee online at one of my favorite stores. There are many and anything you want is available. I machine quilted it on my large machine quilter that I will get a picture of for you later. It is not the largest or the best available. It was moderately priced at the Viking store and I had to have it one day and just bought it. Now I wish I had a better one....
Oh well. perhaps later I will get one so I can quilt for others. I am not sure.
Perhaps I will talk about how I make binding as I am pretty sure it is not a commonly known trick and everyone seems to do it differently. I make french binding a lot because it is stronger.
I love to quilt and sew almost everything. I have two projects going right now and I will show them to you when they are finished at the end of the week.
The pattern for this comes from this book:
It is a great book for the nursery and I have made several items from it. It is fun and cheerful.
This is a close up so you can see the monkey, the meandering quilting and the pinwheel block
This is the finished quilt in the babies home in the nursery.
Here you can see the beautiful furry minkee I put on the back and the cute label I made.
The binding for this quilt involved pulling the back to the front so the edges would be soft and furry. Baby K loves it so much!
this is my favorite breakfast and it is easy to make, quick and keeps you full till noon!
Thomas English muffins
eggs ( 1 per sandwich)
1 slice of american or cheddar cheese per sandwich
Morningstar vegetarian patty sausages (frozen) 1 per sandwich
Slice the muffins and put into toaster. Toast when eggs are nearly done.
Put vegetarian patty into microwave for 30 seconds to defrost and warm slightly.
Use a frying pan and melt a tablespoon of butter in it. When melted add egg. Fry over medium so the yolk is either done or however you like it. Add sausage patty on top of egg and slice of cheese on top of that.
Butter one side of the toasted english muffin and add the egg/sausage/cheese to it. Salt and pepper to taste.
Now eat it!!! You will love this because it is super yummy!
What a great weekend...
So what to do with all the ham.....
Last night we had reheats of all of it.
For lunch I made a really good ham salad for sandwiches.
ham 1 cup of ham pieces
Mayonaise 2-3 tbsp ( add more if dry)
Dijon mustard 1 tbsp
pickle relish 3 tbsp
2 celery (cut in pieces)
Put ham in food processor first to chop to consistency you want then add all other ingredients. Onion is good also unless you have an onion hater around.
Put in a bowl and spread on bread. Can be kept in refrigerator for several days.
Then tonight I made my favorite easy breezy Potato soup. This is so good you will want more honestly!
Ham and Potato creamy soup
6-7 potatoes (Yukon gold taste the best)
1/2 sweet onion chopped
2 sticks celery chopped
1 tbsp Better than Bouillion Chicken flavor
Chopped ham as desired ( or not as it is perfect without it too)
2 cups water
2 cups of milk
5 tbsp butter
1/3 cup flour
Boil all the vegetables and meat together in the water for about 10 minutes or until the potatoes are tender. Add bouillon now.
Make a roux by melting the butter in a sauce pan and then slowly stirring in the flour until it is thick and golden color. Then pour in the milk a little at a time as it thickens. When it is all in and thick pout the milk into the soup and stir. Voila ! A wonderful soup is born.
Eat and enjoy!
I did made a yellow cake but as my friend from childhood says " It just seems right that it should be a Carrot cake"! I agree Kathy but my grandkids would not eat a carrot cake especially since Shayne is allergic to nuts and I love nuts in carrot cake :( Maybe later... I do like that.
So I whipped up a vanilla cake. Used the recipe my mom always used that is on the side of the cake flour box. Made a ton of icing, bought as pink decorator tube.. I could NOT find licorice whips ... and I used white chocolate for the teeth so they would be more visible. I suggest you try a marshmallow for a tale because their idea of crumbling cake into a ball is sketchy..
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Anyway it is pretty cute:
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2 cps white all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/3 cup sugar
2 lemons and lemon zest from one
1 stick of butter (salt free if possible) (8 tbsp) FROZEN
1/3 cup sour cream (european style if possible)
1 large egg
Heat oven to 400 degrees, cook on middle shelf for about 20 minutes
Mix all dry ingredients together in a large bowl. Grate the butter in the food processor, then add the flour mixture and spin with regular blade in processor till looks like coarse meal. Add sour cream, juice and zest from one lemon and egg and mix till a large ball forms in food processor.
Remove from food processor and press into a circle and cut into 8 pie shaped wedges.
Bake 20-25 minutes until golden yellow.
Mix powdered sugar and lemon juice from second lemon until lemon glaze is made and can be dribbled onto lemon scones.
This is my moms recipe exept... She used salad dressing instead of mayonnaise ( gross) I have also picked up so techniques I think are important along the way I want to share with you all so here you are .
Nana's Potato Salad
7-10 med golden potatoes ( red are ok but nothing else will be as good) 6 eggs chopped 4-7 small sweet pickles chopped fine 3-4 thinly sliced french radishes (or regular if none available but french taste mild and crisp) 2 stalks of celery chopped 2 tbsp chopped fine cilantro dash of paprika on top when done
4 tbsp Best Foods Mayonaise (or more as needed for size of potato salad) 3 tsp sweet mustard ( see following for what I use) salt and pepper to taste
Boil the potatoes in a large pan with a lid over medium whole without peeling them. Peel when cooled. Boil eggs until hardboiled (on hard boil for 5 minutes turn off and let set for 5 minutes-done)
While these are all cooking you can chop veggies so get going. Chop chop. Slice the radiches, chop the celery, pickles and cilantro and mix together.
When potatoes are cooled Chop them into good sized chunks.
Then use your pastry blender to chop your eggs up fine as well (peel first of course)
I love scones and I love yellow raisins. They are so much better than the brown ones. You can use brown ones but soak them in warm water first so they will plump up good. Scones are fairly easy to make. It is the waiting for them to be done that is hard. They are also good with a light glaze made with powdered sugar and whatever tempts you.... plain milk, water, lemon juice, orange juice
Grandma's Sour Cream (sweet biscuits) Scones
This soup is incredible. I found a recipe for a similar soup that used that seaweed in it. I rewrote it and here it is. This is incredible!
This winter stew is a great way to sneak kale into a recipe; If you do not overcook it, it is delicious. The spices seemed odd to me but they were super good so go for it!
1 Tbs. olive oil
1 Potato chopped in ½ inch squares
1 small yellow onion, diced (½ cup)
2 small carrots, diced (½ cup)
1 celery rib, diced (¼ cup)
1 15-oz. can cannellini beans, rinsed and drained
1 ½ cups frozen baby lima beans, thawed
6 cups low-sodium vegetable broth
1 bunch kale (12 oz.), trimmed and chopped (6 cups) (any kind) no stems.
¼ tsp. dried oregano
⅛–¼ tsp. ground nutmeg
⅛ tsp. cayenne pepper
1. Heat oil in saucepan over medium heat. Add onion, carrots, and celery, and sauté 3 to 5 minutes, or until tender. Stir in oregano, nutmeg, cayenne, Add cannellini beans, lima beans, and broth. Bring to a boil, reduce heat to medium-low, and simmer, covered, 15-25 minutes or until slightly thickened and flavors are mixed.
2. Transfer half of soup to food processor or mixer, and purée until smooth. Stir mixture into remaining soup in pot, and add kale. Cook just until the kale is bright green and slightly tender (3-4 minutes). Serve with a crusty bread. We love sourdough.
Even my husband loved this. He cleaned his bowl with his bread so I was pleased. He normally will not eat a lima bean! It is super good. I served it with sour dough french bread, arugula and spinach salad with tomatoes and a vinaigrette dressing. YUMMY.
Perfect for all the cold weather that is back for April.
It is so delicious....crunchy, cheesy, spicy and yummy.
try it you will be hooked....
My recipe for roasted Cauliflower-- spice it up or down.
I will take a better picture next time I make it. I borrowed this one because it was eaten so fast. It looked like this....
Preheat oven to 400 degrees
1-2 heads of cauliflower (use 1 for every 2-3 people)
1/4 cup extra virgin olive oil per head
1/2 cup fresh shredded parmesan cheese per head
2 chopped cloves of garlic per head
salt and pepper
cayenne pepper as desired or chili powder (both work)
Break head into small morsels and put into bowl with all the other ingredients and mix well. Spread on a rimmed cookie sheet and COVER with a sheet of parchment paper.
Put into Oven and cook for 20 minutes. When return, remove the parchment and roast for another 10 minutes till tender and golden brown on top.
OMG it is delicious. Only calories come from cheese and garlic so the entire recipe has only 632 calories so split it with your family and enjoy!
Did you all have a good day ?
I had a great day until I returned home to have a call to tell me I did NOT get the job I was hoping for. I think this is for a reason and there is another place I should be right now. I will be happy instead of sad and not let this ruin my day.
I still have plenty of joy in my life. Thanks for reading my blog.....
I was so happy when my hubby said when are you going to roast more of those tomatoes? I said hey I can do that while we are gardening. I was fresh out of best kind of tomatoes to use unfortunately which are the romana bell shaped ones that have less juice but I had a carton of not so sweet hot house cocktail tomatoes so I sliced them up, drizzled them with olive oil, garlic, salt pepper and fresh thyme leaves and put them in the oven on 200 degrees and headed out to garden.
When we were ready for cooking dinner I came in and go started and boy did I. We also got a lemon meringue pie even though I was short a quarter cup of lemon juice, it was good.
I took the tray of roasted tomatoes (they were tiny but yummy and juicy) and scraped them and all the oil and juices from the tray into my large pasta sauce pan, added 3/4 cup of PASTA water (the water the pasta was cooked in that was salted first), a half cup of fresh parmesan, a little olive oil, and stirred it over medium heat while the pasta finished cooking and voila ! A really delicious and easy pasta dish.
I also baked this:
I will admit I used a Betty Crocker recipe for the base...
I did NOT use food coloring though but here is the link for the recipe http://www.bettycrocker.com/recipes/luscious-lemon-meringue-pie/8f991b88-55b0-4740-b12c-251958d663a6
The salad on the table behind the yummy pasta is arugula topped with radishes, tomatoes, and whatever veggies on hand. I made the dressing with this yummy blood orange flavored olive oil that was a gift from a friend. Mixed it with vinegar and salt pepper and whatever looked good and it was delicious....
I hope you are enjoying my posts and trying some of my recipes. I especially love the roasted tomatoes as they are so versatile....
Have a great day and Please remember to talk to me HERE. Your emails are never posted!
love you all....
Just one Spring Picture ? Check out the azalea in my backyard.....
I understand if you have been too busy or it has been too cold where you live to care if I have Spring in California. In fact you are so sick of it you are not even going to grace me with a comment. Fine. I will stop.
How are you all doing ? Do you have a favorite soup ??
I have several but the one I have been making lately is made from butternut squash which I can buy already cut up in the Grocers produce aisle if I am too lazy to do it myself (I know it is hard)
Anyway I found the best recipe that is my favorite from a fellow blogger named Elise on Simply recipes
It is called
Butternut Squash Apple Soup
I have been making this butternut squash soup for many years. The recipe originally was from another blogger named Elise in Simply recipes. It does not get any better. Wonderful on a cold evening with a crusty bread and caesar salad. The white cream in the soup is Creme Fraiche which can be obtained at Trader Joes or any specialty grocer.
- 1 medium yellow onion, chopped
- 1 rib of celery, chopped
- 1 carrot, chopped
- 2 Tbsp butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
- 3 cups chicken broth (or vegetable broth if vegetarian)*
- 1 cup water
- Pinches of nutmeg, cinnamon, cayenne, salt and pepper ( I sometimes use paprika instead of cayenne)
*If cooking gluten-free, use gluten-free broth.
1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3 Add salt and spices to taste, and garnish with chives or parsley.
Good luck and try this. It is so good and will warm your innards. attach your favorite soup recipes in the comments and I will try them. Have fun when you cook.
These pictures I took from my front yard today. Things are starting to bloom. It has been in the 70's all weekend. The sun is warm and lovely. It is supposed to stay warm this entire week. I was hoping for a bit of rain but do not see any chances in the weather report.
I bought some beautiful artichokes at Safeway the other day and decided to cook them. I remembered that I have a better way to cook them now because I have a pressure cooker. Last year I bought one of the kind that are self enclosed electric units. It works very well and I am pleased with it despite hearing I should buy the stove type kind. I like my cuisinart.
These were pretty large so I trimmed them and put them into my pressure cooker with about an inch of water and a pinch of garlic powder and salt.
Putting into cooker
Set it for 15 minutes at high pressure. When the timer goes off let the steam off manually. Your artichokes will be tender and ready to serve. Serve with Lemon Aioli or plain mayonnaise.
to make lemon aioli just add lemon juice from a lemon into a half cup of mayonnaise , salt and pepper to taste and it is yummy.
My biggest tip today is go and buy yourself a pressure cooker.
My son and his wife and baby girl are here for a visit. My granddaughter is so precious.
She is a beautiful little ball of energy. I am so in love with all 4 of my grandchildren. It is a relationship that is wonderful when allowed to be tended properly.
We have been having a great time. Out to dinner last night at The Central Market in Petaluma where I had a great Chick under a brick. That is an amazingly good preparation for chicken. If I find a recipe worthy of sharing I will share it.
I did find an easy idea regarding tomatoes and I know it is too early to worry about too many tomatoes because the good ones are not even in the supermarkets yet let alone your backyard gardens. BUT.. I had to share it because it is so amazing and makes any tomato taste amazing!
I found the recipe in a book called "A Homemade Life " by Molly Wizenberg. She also has a blog called Orangette. I naturally loved her recipe but I cannot see a recipe and not change one ingredient. She wanted to season with coriander I think but my hubby hates that and its plant cilantro... I would probably like it and will buy some and try it next time. I am in love with the flavor of fresh thyme right now so I used that. Here is my recipe based on Mollys... Thanks Molly, it is great..
Slow roasted Tomatoes
Oven 200 degrees
Roast for 6-8 hours (take out of oven when chewy in center and wilted and curled on edges)
- 36 -40 ripe roma tomatoes ( cut into halves) or whatever amount you want to make
- garlic 3 cloved chopped or Trader Joes garlic powder 1-2 tablespoons
- fresh thyme leaves
- Olive oil (flavored is ok whatever is good to you) I use virgin olive oil
- salt and pepper to personal taste
Put cut side up on cookie sheet with sides and Drizzle with olive oil. Sprinkle and press into the tomato flesh the thyme and garlic . Sprinkle with salt and pepper
Put in oven and take out 6-8 hours later.
These are the most delicious tomatoes you will ever eat. Good on pasta, sandwiches, salads. Super amazing.
Yes I left the leaves on the sprigs but it did not work as well as taking them off and pushing them into the flesh. Flavor was not as distinct.
They are good at this point but cook a little longer till center is only chewy not juicy.
I made a delicious chicken sandwich with colby cheese/jack and these tomatoes arugula, mayo and golden mustard! YUM. Make a great pasta sauce too with just a little of the pasta water, spices , lemon juice and olive oil.....
Come on put them on your grocery list. You will thank me next week if you do!
I appreciate your words of support for this new adventure I have undertaken. I am still recovering from my total knee replacement and this blog has kept me sane. I plan to continue it even after I return to work teaching at the junior college and being a nurse at the clinic. I am a busy grammy with beautiful grandchildren and a wonderful husband. Owen has gotten me through this latest surgical terror. Knee replacement surgery HURTS very much. For the first two weeks I was an invalid. Owen was my full time nurse and he was fantastic. HE EVEN COOKED for me. Do you know that we have been married for 15 years and were dating for 7 years before that and I had no idea he even knew HOW to cook!!! I said " I thought you did not know how to cook" He said " No, I just like your cooking better"..... I love this man... He was so good to me and still is. I am very blessed. I was considering early retirement and just blogging away but boy I miss my work and my friends.
I had lunch with one of my dearest friends at the JC today. It was such a joy to see her and we had such a good time. I had a spinach salad with bacon and egg on it. It was good but I did not eat much of it. I was simply too excited to see Anna. I stopped at Kaiser to get my TB skin test done so I can go back to work there to. Everyone wanted to talk to me and said they missed me and I looked so rested and great..It was my first day out on my own after surgery and my first day to drive my car. My knee is hurting tonight and swollen but I would not trade my outing for anything. It was so wonderful...
Anyway, I promised to tell you about my mom's salmon patties. They were tremendous. Very crispy and so delicious. After I discovered how she made them I refused to eat them for years until I could figure a way to make them less gross. She always used canned salmon and used every bit of it skin and all . Have you ever opened a can of salmon??? Now I can even make them using the canned salmon (sockeye only and not cheap) BUT I scrape out all of the skin and some of the tiny soft bones but they are actually good for you. I sometimes use fresh salmon if I cook a large fish and have some left because it is a great place to put cooked salmon but canned is still most convenient.
Momma Lorrie's Salmon Patties
Ingredients Makes 6 4 inch salmon patties
- 1 16 oz can of sockeye salmon (see directions above)
- 1/2 to 3/4 of a sleeve of saltine crackers ( run them through the food processor till fine crumbs)
- 1 large egg
- 1/2 chopped onion
- 1/4 to 1/2 cup milk
- 1 tsp kosher salt
- 1/2 tsp pepper
- 3 tbsp Butter or margarine or whatever to fry in (butter is best)
Put Salmon into large bowl.
Now it is time to take all that skin off!!! So get your hands dirty or wear gloves but you have to do it! Next put crackers into bowl of food processor and spin till they are finely ground. Next dump the crackers, egg, onions and 1/4 cup milk into bowl.
Mix well till looks like below. If too dry add rest of milk.
Now it is time to melt the butter in the skillet and make the patties by hand. When butter is hot and before it turns brown ( TURN IT DOWN TOO HOT) put the patties in the skillet and fry till brown and crunchy on the edges. You will be glad you did. My husband likes them with lemon. I like them plain. My kids always ate them with ketchup ( The garnish of all children and some adults...) I served them the other night just like mommy did with pan fried potatoes and fork tender green beans.
They are actually quite good. They are ok if you fry them in a pan with Spam but not nearly as good as with butter. It really makes a big difference so cut the fat somewhere else. I served more green beans than potatoes. That helps. Anyway, Let me know how you do with the recipe and if you have any to share with me please do. I love family recipes.
I made the tarts below for my dear sweet husband Owen for Valentines day in February. They were wonderful and amazingly easy! He loved them. I ate 2 and he ate the rest!
Jams ( you pick flavor)
colored sugar as desired
Make your favorite pie crust or buy a refrigerator one at the grocer. Use a cookie cutter to cut out the shapes you want them to be. (not too small or it will be hard to put them together)
Spray a cookie sheet with cooking spray or olive oil
Put the back halves on the cooking sheet
Put a teaspoon of jam in the center of each ( I loved boysenberry without seeds) Lemon curd would also be yummy
Put the top half on the tart and pinch the edges together so the jam does not get out. It works to use a fork also.
take the egg white and beat it a little then brush it over each tart
Bake at 425 degrees for about 10 minutes
Mix up a glaze with powdered sugar and milk till it is consistency of slightly runny frosting
Dip each tart into the frosting after cooled then put colored sugar on it
These are so delicious so enjoy them and let your family enjoy these yummy treats and tell me all about it.