Elaine and I had a marvelous conversation Friday about what we remembered from our youth. (Which for both is a decade over a half-century ago!).
Green Jell-O at church gatherings came up.
Her preference was for the Jell-O with cottage cheese. Mine? Green Jell-O with a (drained) can of mixed fruit cocktail in it. Topped with a thick layer of marshmallow-cream cheese topping.
Odd – tastes, memories, and gatherings. Brings us back to grounding.
I sometimes wonder what a “food free Church” would be like? The Danish Lutheran church in Seattle our family attended was heavily based on food fellowship. Which ran the gamut from a cup of coffee and a cookie (after a service). To some multi-course amazing dinners of Danish food done in the commercial kitchen downstairs from the sanctuary.
Good times? Good food? The kind of “mental video tapes” to play back on an Easter weekend morning.
Treats from Nancy!
The Saturday Gourmet is a little behind schedule, so our guest chef today is Nancy. Who checks in with her…
“Here are my recipes for blueberry pound cake and cherry pound cake.
One box of pound cake mix, one stick of melted butter, either two large eggs or three small eggs, and some whipping cream. Mix in a bowl all ingredients. Cinnamon is optional. Add as many fresh blueberries as you possibly can. I use a lot, and I get them from Costco. I use a Bundt pan. Bake it at 350 degrees for nearly an hour. Check on the cake at 45 minutes so cake does not get too brown. Spread either vanilla icing or cream cheese icing on top when cake is cooled.
One box of pound cake, one stick of melted butter, either two large eggs or three small eggs, and some whipping cream. Mix in a bowl all ingredients. Cinnamon is optional. Add a jar full of Maraschino cherries and slice each cherry in half. Add most of a jar of cherry preserves. I use a Bundt pan. Bake at 350 degrees for nearly an hour. Check on the cake at 45 minutes so cake does not get too brown. Spread either vanilla icing or cream cheese icing on top when cake is cooled.
I live at an elevation of 7,000 feet, so my cake mixes are on the thick side so they rise correctly.”
As long as we’ve set her loose in the kitchen, here’s her baked beans recipe, too!
“Soon, it will be time to cook meat on the BBQ grill; time to clean the patio and get the grill ready for cooking. Along with corn on the cob, baked potatoes, and veggies, baked beans make a very popular side dish to hamburgers, franks, ribs, steaks, chicken, and brisket. Here’s my recipe for baked beans that will feed a crowd of folks.
In a large pot, pour three to four cans of assorted baked beans and one can of pinto beans. Finely chop one large, whole white onion, Vidalia if possible, and a few cloves of garlic. Place them in a small skillet along with some extra virgin olive oil and a lot of real butter and let simmer. In another skillet, cook several slices of bacon. Add the following ingredients to the pot of beans: red chile powder, diced green chile that has been previously roasted, salt, black pepper, oregano, liquid bbq sauce of your choice, cumin, a bit of honey, cilantro, and a bit of Jack Daniels whiskey. Jalapenos and liquid smoke are optional.
These ingredients are all added in specific quantity to the taste of the cook, and also depending upon how spicy the guests are accustomed to eating their food. When the onion and garlic are done, add them to the pot, along with the olive oil and butter that they cooked in. When the bacon is done, break into pieces and add to the pot. When cooking a pot of chili, the cook may place the pot either upon a large burner on top of a gas stove or place the pot in the oven at 325 degrees for three hours. Thanks!”
When she’s not sharing recipes, Nancy is a rock star among gemstone designers.
Next weekend, I will try to get the SatGourmet out earlier. LOOB is going to teach us how to make home-made cornflakes. (Flaky as I am, this should be fun!)
Tomorrow, ShopTalk looks at ShopSmith tools and the art of the “right toolbox.”
Now, I have to excuse myself and go toss a largish honey-baked ham in the slow cooker…
Write when you get rich,