http://joannelehman.mennonite.net/New_To_My_Bookshelf en-us Sun, 22 Nov 2009 01:39:26 GMT Caravel CMS RSS App http://joannelehman.mennonite.net/New_To_My_Bookshelf:=DarwinZucchiniLoaf.html@CB8 Darwin’s Zucchini Loaf

2 ½ cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. cloves
3 eggs
½ cup oil
1 1/3 cups sugar
½ cup orange juice
1 tsp almond extract
1 ½ cups shredded zucchini
Orange Icing (recipe follows)

In large bowl mix flour, baking powder, soda, salt, cinnamon and cloves; set aside.  With whisk, beat eggs. Stir in oil, sugar, juice, extract and zucchini; mix well.  Add to flour mixture, stirring just to moisten. Pour into two greased loaf pans (8 x 4 x 2 ½ inches).
Bake in preheated 350 degree oven for 40-45 minutes or until toothpick comes out clean.  Cool in pan on rack. Store the loaves in an airtight container up to 5 days.  Before serving, frost with Orange Icing, if desired.

Orange Icing
In small bowl beat together until well blended 2 tablespoons softened butter, 3 cups confectioners sugar, ¼ cup orange juice and 2 tsp. lemon juice.  Makes about 1 ½ cups. Wed, 26 Oct 2005 02:49:34 GMT http://joannelehman.mennonite.net/New_To_My_Bookshelf:=RhondaSweetPotatoes.html@CB8 Rhonda’s Heavenly Sweet Potatoes

4-5 large sweet potatoes, about 4 cups, cooked, peeled and mashed.
1 cup whole milk
3 eggs slightly beaten
1 cup brown sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. vanilla
¼ tsp. salt
½ cup chopped pecans
1 cup miniature marshmallows

Combine all ingredients except for pecans and marshmallows; mix well.  Place in buttered two-quart casserole.  Bake uncovered at 350 degrees for 40 minutes.  Top with pecans and marshmallows and continue baking for five to ten minutes longer until marshmallows melt.  10-12 servings. Wed, 26 Oct 2005 02:51:57 GMT http://joannelehman.mennonite.net/New_To_My_Bookshelf:=MomMartinStuffing.html@CB8 Mom Martin’s Stuffing

1 ½ cups butter
1 cup chopped onion
1 cup chopped celery
1 Tbsp. chopped fresh parsley
1 ½ tsp. salt
¼ tsp. pepper
1 Tbsp dried sage leaves
1 ½ cups water

Simmer the above ingredients for 15 minutes.  Mix with 1 ½ gallon wheat bread cubes.  Add enough chicken broth to moisten.  Stuff the turkey and bake remaining stuffing in a greased casserole dish for  30-40 minutes at 325 degrees. Wed, 26 Oct 2005 02:54:12 GMT http://joannelehman.mennonite.net/New_To_My_Bookshelf:=MelLaoStir-Fry.html@CB8 Mel’s Lao Stir-fry

Place two cups of water in pan with a tight fitting lid.  Bring to boil and add one cup of white rice.  Cover pan and turn heat as low as possible.  Cook for twenty minutes without lifting the lid.

Prepare slices or chunks of various garden vegetables and place each in separate piles on plates or bowls.  Try combinations of the following:  Cabbage, Swiss Chard (stalks), green beans, snow peas, carrots, celery, onions, green peppers, cherry tomatoes.

Pour 2 Tbsp sesame oil into a large heated wok.  Add 3 (or more!) large cloves of garlic put through a garlic press; 1 tsp. sugar, 1 tsp. soy sauce and 1 tsp. fish sauce.  Add thinly sliced strips of beef, chicken or pork.  (Or chunks of marinated tofu).  Fry quickly and remove from the wok to a separate dish using a slotted spoon.

Add additional oil and seasonings if needed and stir fry each vegetable separately over high heat, beginning with those that require a longer cooking time and ending with tomatoes.  Lift the vegetables and toss them with two wooden paddles or wooden spoons as they fry.  Add meat or tofu back into the skillet.  Serve over white or brown rice.  If desired, top with chow mein noodles.  

Wed, 26 Oct 2005 03:03:39 GMT http://joannelehman.mennonite.net/New_To_My_Bookshelf:=AngiePotatoSoup.html@CB8 Angie’s Baked Potato Soup

Here’s a way to use up cold baked potatoes.  Bake your own or pick them up after work at a fast food place.  (That’s what Angie does!)

In a large saucepan, melt 2/3 cup butter.
Sauté one small chopped onion
Add: 2/3 cup flour
Cook until bubbly,  then add 6 cups milk
1 cup sour cream
8 oz. shredded sharp cheddar cheese
9 slices of pepper bacon, fried and drained or cooked in the microwave
Scoop out the centers of cold baked potatoes and chop coarsely.  Chop peels and add to soup for texture as desired.  Season with salt and dried or fresh herbs, if desired.  Heat to a slow boil or place in the slow cooker on low until ready for serving. Wed, 26 Oct 2005 03:06:09 GMT http://joannelehman.mennonite.net/New_To_My_Bookshelf:=AngieAuntiesCake.html@CB8 Angie’s Aunties’ Cocktail Cake

2 cups un-drained fruit cocktail
½ tsp. salt
1 tsp. soda
1 1/3 cups flour
½ cup sugar
1 egg, beaten

Stir ingredients together lightly.  Pour in un-greased pan.  Top with ½ cup brown sugar and ½ cup chopped walnuts or pecans.  Bake 40 minutes at 350 degrees.  Serve warm with vanilla ice cream.

Wed, 26 Oct 2005 03:09:25 GMT http://joannelehman.mennonite.net/New_To_My_Bookshelf:=CranberryRelish.html@CB8 Note: Here is an original poem that contains a recipe you can make for Thanksgiving Dinner.  Follow all instructions to the letter! 

Cranberry Relish:  The Recipe

I know you have a new food processor
his sister gave for your wedding
but you’ll need one of those old grinders like I have—
the one with the clamp like grandma martin fastened
to the edge of her kitchen table—well
I guess you wouldn’t remember her. . .

The only place mine fits is the seat of a chair—
that old one on the back porch.
There’s actually a dent where I fasten it.  
Anyway, you need that kind of grinder.
They prob’ly don’t have them at Target.

Go down to the old Garvers Store in Strasburg,
where they have that big flea market on Saturday?
I think there was one in a booth in about the middle aisle
where a vendor has a bunch of old kitchen tools;
just up from where we saw the size 12 hockey skates
& those ladies’ hats with the veils you liked—
you will see where I mean.

You can get a grinder like mine there for three dollars, prob’ly.
& after you get it, wash it up real good.
It might need some oil—make sure you get one that isn’t
missing any parts.  Don’t use WD-40 or anything—
just some Mazola & get your cranberries at the IGA,
they always have them two-for-a-dollar this time o’ year.

Did you know you can freeze them?  
Get some extra for the freezer.
Wash & sort out the bad ones but usually they’re pretty good.
Then drain off the water and put them in the grinder.
I don’t know where you’ll fasten it on
but you can find something in your apartment,
even a window sill if it’s wide enough.

You need a low dish for under the grinder
since it isn’t tall enough for a mixing bowl.  
I put a towel on the floor ‘cause the juice leaks out . . .
careful, it stains.  The cranberries pop like popcorn
when you grind them. (Remember how you used to like that?)

You can also grind up an orange with the peel on.  
(No Stanza Break here)

Naval oranges are best because they don’t have seeds—
wash it first really good to get off the spray
& cut it up in about six or eight sections—
I always worry about spray on fruit like that.  
Some would put in an apple too
but I never do.   And then you just add sugar—
maybe a cup or so, depending, and stir it up really good.
It has to set awhile to be good though,
so make it a couple days ahead.

It’s an easy thing to take if you go to his family
on Thanksgiving but I guess this year you’re coming here.  
A lot of them don’t want to go to the bother
& just buy that canned cranberry jelly stuff
but it isn’t near as good, and really, cranberry relish
is no problem at all to make.
But you don’t need to bring it to my place
next Thursday; I already made some.

Wed, 26 Oct 2005 02:09:57 GMT