Showing posts with label Holidays. Show all posts
Celebrate America’s Independence Day!
in Holidays, Independence Day on Sunday, March 4, 2012
Toby Keith "Courtesy of the Red, White and Blue"
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Independence Day honors the adoption of the Declaration of Independence on July 4, 1776 ~ today is the birthday of the United States of America! The reason for you and me to proudly fly the American flag.
Whether you're relaxing with a day at the beach, watching a parade, attending a concert or feasting with family and friends on juicy hamburgers, hot dogs, spicy ribs and Grandma's potato salad, have a safe and Happy 4th and enjoy the fireworks display!
Unfortunately, I don’t have Grandma’s potato salad recipe but I do have a delicious lemony potato salad recipe for you that’s perfect for the 4th or anytime!
Lemony Potato Salad
Ingredients:
5 cups peeled and cubed potatoes
3 hard-boiled eggs, chopped
1/3 cup lemon juice
3/4 cup mayonnaise
2 teaspoons white sugar
1 ½ teaspoons salt
1 ½ teaspoons Worcestershire sauce
2 teaspoons dry mustard
½ teaspoon ground black pepper
3 green onions, sliced
1/3 cup chopped celery
Method:
Bring a large saucepan of salted water to a boil. Add potatoes. Cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Add chopped eggs to potatoes.
In a small bowl, combine and mix together lemon juice, sugar, salt, Worcestershire sauce, mustard and black pepper.
Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Delicious!!!
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| Our flag |
ENJOY THE DAY AND…
GOD BLESS THE USA!
Chicago-Style Hot Dogs ~ Happy Independence Day!
Give me one dragged through the garden, please! If you’re not sure what that’s all about, I’ll tell you. It’s the way to order a Chicago-style hot dog! Don’t they look like great hot dogs?
If you love hot dogs, no other style of hot dog will do! Classic Chicago-style hot dogs are legendary with their Vienna beef dogs, mustard, tomato wedges, chopped onions, juicy whole sport peppers, a dill pickle spear and celery salt sprinkled on a steamed sesame seed bun. And don’t be putting your regular pickle relish on it ~ it has to be the neon green pickle relish ~ Nuclear Relish!
A hotdog is a humble thing made into something delicious and anyone can make a Chicago-style hot dog ~ all it needs is a little preparation. Be sure to use the Vienna
Chicago-Style Hot Dogs
Ingredients:
2 Vienna Beef Franks; steamed, boiled or grilled
2 poppy seed hot dog buns, steamed
2 tablespoons yellow mustard
2 tablespoons Nuclear Relish
2 tablespoons chopped white onion
4 tomato wedges
2 dill pickle spears
4 sport peppers
2 dashes celery salt
Method:
Bring a pot of water to a boil.
Place hot dogs in water and cook 3-4 minutes until hot.
Put a steamer basket into the pot and steam the buns for 2 minutes or until warm.
Place hot dogs in the steamed buns.
Pile on the toppings in this order:
Mustard
Nuclear relish
Onions
Tomato wedges
Dill pickles
Sport peppers
Celery salt
Nestle the tomato wedges between the dog and the side of the bun.
Place the pickle on the other side.
And don’t even think about adding ketchup!
ENJOY!!!
What could be better on the 4th of July than a Chicago-style hot dog, a baseball game and watermelon?
HAPPY INDEPENDENCE
And a special thank you to all
who are serving and have served our great country!!!
May we never take our freedom for granted!
God Bless
And a special thank you to all
who are serving and have served our great country!!!
May we never take our freedom for granted!
God Bless
Happy Father's Day!
in Father's Day, Holidays on Monday, February 20, 2012
What Makes a Dad
God took the strength of a mountain,
The majesty of a tree,
The warmth of a summer sun,
The calm of a quiet sea,
The generous soul of nature,
The comforting arm of night,
The wisdom of the ages,
The power of the eagle's flight,
The joy of a morning in spring,
The faith of a mustard seed,
The patience of eternity,
The depth of a family need,
Then God combined these qualities,
When there was nothing more to add,
He knew His masterpiece was complete,
And so,
He called it ... Dad
~~Author Unknown.~~
God took the strength of a mountain,
The majesty of a tree,
The warmth of a summer sun,
The calm of a quiet sea,
The generous soul of nature,
The comforting arm of night,
The wisdom of the ages,
The power of the eagle's flight,
The joy of a morning in spring,
The faith of a mustard seed,
The patience of eternity,
The depth of a family need,
Then God combined these qualities,
When there was nothing more to add,
He knew His masterpiece was complete,
And so,
He called it ... Dad
~~Author Unknown.~~
This Father's Day I congratulate all of the father's out there; especially Bill, the love of my life!
HAPPY FATHER'S DAY!
My Dad and Father's Day Humor
in Dad, Father's Day, Holidays on Sunday, February 19, 2012
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| My Dad with his grandson, Billy ~ February, 1971 |
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| My Dad with his grandson, Matt ~ 1974 |
I want to take time on this special day to remember my wonderful dad, Bud French, who passed away on February 15, 1994 and to wish my loving husband Bill, Happy Father’s Day!
And, I wish a Happy Father’s Day to all the fathers and others out there who are helping to guide kids on their way ~ keep on keepin’ on and have a fantastic day!
Remember Memorial Day
in Holidays, Memorial Day on Monday, January 30, 2012
Here’s to taking time off to observe one of our most sacred holidays. It is the day to reflect on the sacrifices and services of the American soldiers and veterans. From Arlington National Cemetery
Memorial Day strives to stir the patriotic sentiments of every American citizen and remind us that we owe our freedom and liberty to the finest of young men and women who laid down their lives for us ~ they paid the extreme price for the freedom we enjoy today.
Bill, my favorite veteran:
Bamberg, Germany ~ early 1967
Instructor at 1st Engineering Training Brigade
Ft. Leonard Wood, MO
fall of 1967
God Bless all service members and God Bless the U. S. A.
Have a happy, safe Memorial Day, everyone!
Memorial Day Tribute
in Holidays, Memorial Day on Sunday, January 29, 2012
Memorial Day is a time for us Americans to take a moment and reflect on the sacrifice and honor shown by our men and women in military uniform ~ this day is for ALL who served this great country.
Memorial Day strives to stir the patriotic sentiments of every American citizen and remind us that we owe our freedom and liberty to the finest of young men and women who laid down their lives for us ~ they paid the extreme price for the freedom we enjoy today.
Here’s the love of my life and my favorite veteran, Bill:
 | ||||
| Home from basic training as a Private ~ 1965 |
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| Bamberg, Germany ~ early 1967 ~ Sergeant |
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Instructor at 1st Engineering Training Brigade Ft. Leonard Wood, MO fall of 1967 ~ Sergeant E5 |
God Bless all service members and God Bless the U. S. A.!
Have a happy, safe Memorial Day, everyone!
Happy Mother's Day!
in Holidays, Mother's Day on Monday, January 9, 2012
Your Mother Is Always With You
Your mother is always with you...
She's the whisper of the leaves
as you walk down the street.
She's the smell of bleach
in your freshly laundered socks.
She's the cool hand on your brow
when you're not well.
Your mother lives inside your laughter.
She's crystallized in every tear drop.
She's the place you came from,
your first home...
She's the map you follow
with every step that you take.
She's your first love
and your first heart break...
and nothing on earth can separate you.
Not time, Not space...
Not even death...
will ever separate you
from your mother...
You carry her inside of you...
Author Unknown
Here's wishing you all a wonderful Mother's Day!
Recipe for a Happy New Year!
Recipe for a Happy New Year!
Anonymous
Take twelve fine, full-grown months; see that these are thoroughly free from old memories of bitterness, rancor and hate, cleanse them completely from every clinging spite; pick off all specks of pettiness and littleness; in short, see that these months are freed from all the past—have them fresh and clean as when they first came from the great storehouse of Time.
Cut these months into thirty or thirty-one equal parts. Do not attempt to make up the whole batch at one time (so many persons spoil the entire lot this way) but prepare one day at a time.
Into each day put equal parts of faith, patience, courage, work (some people omit this ingredient and so spoil the flavor of the rest), hope, fidelity, liberality, kindness, prayer, meditation, rest (leaving this out is like leaving the oil out of the salad dressing—don't do it), and one well-selected resolution.
Here’s wishing the best to all of you for a wonderful 2011 filled with good health, joy, success and peace!
Happy New Year!!!
Happy New Year!
Once in a blue moon there is a blue moon on New Year’s Eve but it won’t really be blue. A blue moon is the second full moon in a month and we will see it in all its glory as the countdown begins. The blue moon will be brilliant and I hope it is a clear night for good viewing and let there be no howling!
New Year’s Eve and speaking of the blue moon makes me think of moonshine and moonshine makes me think of whiskey. The best bourbon whiskey in the world is produced at Maker’s Mark Distillery in Loretto, KY. (Is that kind of like “6 degrees of separation” thinking?) Those who know Bill undoubtedly know that when imbibing, his elixir of the gods is Maker’s Mark. Maker’s Mark is smooth, gentle and very easy to drink. It is termed a “wheatie” because any rye is replaced with wheat, making it milder and sweeter than rye whiskies.
If you should get the chance to visit Maker’s Mark, you should! It is beautiful out that way in the countryside (I really mean way out in the country, on very narrow back roads!) with its bold black and red buildings, black fences and fields surrounding it. The tour is truly interesting and you will see how the red wax seal is hand-dipped and applied to the bottle.
Not only does Bill enjoy drinking it, he is also a Maker’s Mark Ambassador. As an ambassador, Bill had a barrel in the warehouse with his name on it that aged for 7 years. When his barrel reached maturity, the people at Maker’s Mark invited him to come for a visit for the honor of applying the traditional label bearing his name, then hand dipping his bottles in the red wax and finally, stamping the top of the bottle, reading 2009. It made for an interesting unique visit!
Back to New Year’s Eve! It would not be complete without a glass of Champagne and we’ll throw in a Manhattan Manhattan Club in New York City
Ingredients:
1 ½ ounces Maker’s Mark
¼ ounce Sweet Vermouth or Dry Vermouth
dash Angostura Bitters, optional
Combine all ingredients in a cocktail shaker filled with ice. Shake well and strain into a cocktail glass and drink straight up or serve it on the rocks in an old-fashioned glass.
Garnish with Maraschino cherry.
Cheers!
Happy New Year to you all!!!
Prosciutto Mozzarella Roll-ups
in Appetizers, Cheese, Holidays, Italian, Mozzarella, New Year, Proscuitto, Tomatoes on Friday, December 30, 2011
Antipasto
Anton Arkhipov
This unique appetizer combines several great Italian flavors into a single bite for a tasty appetizer! It includes mozzarella balls, fresh basil leaves and cherry tomatoes wrapped up in a slice of prosciutto, the heavenly spicy Italian ham. They are so very easy to make and so very delicious!
If your grocery store has an antipasti or olive bar, you should be able to find the mozzarella balls there. But, if it is your lucky day and you come across marinated mozzarella balls, that is even better and you better rush out and buy a lottery ticket! However; if you can not find them, just cut the mozzarella into bite-size chunks the size of half of a cherry tomato.
Using lean prosciutto makes them hold together easier as you roll them and depending on the size, it may be better to slice the prosciutto into thirds lengthwise, thereby giving you more servings also. The sliced prosciutto should be about the width of the cherry tomatoes and the mozzarella balls.
Prosciutto Mozzarella Roll-ups
Ingredients:
8 thin slices lean prosciutto, halved lengthwise
8 large basil leaves, torn in half or 16 smaller ones
8 small, 1” diameter, mozzarella balls, preferably marinated
8 cherry tomatoes, halved
Kosher salt and freshly ground pepper
2-3 tablespoons extra-virgin olive oil, optional
Place a slice of prosciutto on a cutting board, lay a basil leaf on top at one end of the slice.
Top the basil with a mozzarella ball and tomato, matching the cut sides to make a ball.
Sprinkle very lightly with salt and liberally with fresh ground pepper.
Roll up the ball in the prosciutto.
Secure the ball with a toothpick.
Repeat as above with the remaining prosciutto, mozzarella and tomatoes.
Arrange them on a serving plate, drizzle with the olive oil and serve.
(They will keep at room temperature for an hour before serving.)
Note: This recipe does not require marinated mozzarella balls but, since they really add to the flavor, do the following to make them yourself: Mix together, Italian vinaigrette, a little pimento or roasted red pepper and add the mozzarella. Let the mixture marinate in the refrigerator for a day or two before serving.
This will be a great appetizer for your New Year’s Eve party!
Enjoy!
Italian-Style Stuffed Mushrooms
in Appetizers, Holidays, Italian, Mozzarella, Mushrooms, Onions, Pepperoni on Thursday, December 29, 2011
New Year's Eve in Dogville
Cassius Coolidge
My, gosh! It sounds like we have been cheated of a good thing! Four thousand years ago, the ancient Babylonians were probably the first group of people to celebrate New Year’s Eve and they had 11 days of celebrating, beginning with the first crescent moon after the spring equinox. Then in the late 1500’s, the Gregorian calendar changed all of that.
Whoopee!!! The biggest party day/night of the year is fast approaching. How do you celebrate New Year’s Eve? Do you go out for the big bash, have a party at home, watch a movie or just go to bed early? So many options…
I love appetizers and New Year’s Eve is the perfect time to serve a tempting array of them. They are fun to make, delicious to eat and they could be the main meal if you serve a variety of them. Italian-Style Stuffed Mushrooms is my favorite appetizer!!! They are delicious with the added bonus that they can be prepared the day before, refrigerated and then baked just before serving the next day. They are the best!
Mushrooms for Sale at a Market in Napoli, Italy
D Evans
Mushrooms for Sale at a Market in Napoli, Italy
Italian-Style Stuffed Mushrooms
Ingredients:
1 pound large button mushrooms
Ingredients:
1 pound large button mushrooms
1/3 cup butter, divided
1/3 cup onion, chopped
1/3 cup pepperoni, chopped
1/3 cup mozzarella cheese, shredded
1 tablespoon red wine vinegar
½ teaspoon Italian seasoning
¼ teaspoon garlic salt
1/8 teaspoon black pepper
1/3 cup Italian seasoned breadcrumbs
Clean mushrooms with damp cloth. Remove stems.
Clean mushrooms with damp cloth. Remove stems.
Chop stems and brush caps with melted butter. Set aside.
Sauté onion and mushroom stems in remaining butter.
Add remaining ingredients. Combine well.
Fill caps.
Place in buttered dish.
Bake 375 degrees for 10-15 minutes until hot and bubbly.
Place on plate and watch them go!
Yum!!! Savory delicious!!!
Yum!!! Savory delicious!!!
When you make these, please invite us over!
Bill’s Christmas Goose
in Bill's recipes, Entree, Goose/Duck/Turducken, Holidays on Wednesday, December 28, 2011
Is what’s good for the goose, good for the gander? It could be true in some houses but, not quite in this one. Bill has fond memories of Christmas when he was a kid and seeing a platter filled with a golden goose on the dinner table. According to him, it was a delicacy with a sweet rich taste from his childhood. I even grew up on a farm in Pickerington , Ohio
Roasted goose was the rage on the Christmas dinner table in Victorian England, as you may recall from Charles Dickens’s A Christmas Carol, but it did not become popular on this side of the pond until the early 1900’s. These days, Americans consume less than one third of a pound per person yearly.
We haven’t gone so far as to serve a side dish of roasted chestnuts along side of the goose but, who knows, it just might happen next year!
Bill’s Christmas Goose
Ingredients:
9 pound goose
4 carrots, coarsely chopped
2 medium Vidalia onions, quartered
2 celery stalks, coarsely chopped
Salt and pepper, to taste
Olive oil
1 stick butter, melted
Wash the goose thoroughly, removing innards.
Cut all excess fat out of the goose. It will come out in large clumps.
Place vegetables inside goose.
With a meat fork, penetrate the skin on an angle about every 2 inches, trying not to go deep into the meat. This will take a while but, it will help eliminate the fat.
Rub it generously with olive oil.
Sprinkle with salt and pepper.
Place in a roasting pan.
Roast in 375 degree oven.
Cook for one hour.
Remove the goose from the oven. With a baster, remove all the fat from the bottom of the roaster.
With a brush, baste the goose liberally with butter.
Return to oven for 1 hour.
Remove the goose from the oven.
Drain all fat.
Baste the goose again liberally with the remainder of the butter.
Your golden brown goose should be fully roasted in another hour.
Remove the vegetables and discard.
Place goose on platter and serve.
Yum!!! Enjoy while thinking of Tiny Tim!
Bill’s note: do you know the difference between a tame goose and a wild goose? A wild goose is two inches off center!
Turducken for our Christmas Dinner
in Chicken, Entree, Goose/Duck/Turducken, Holidays, Turkey on Tuesday, December 27, 2011
For real? I always thought turducken was a gimmick!
It is turkey duck chicken — three birds and no bones with the exception of 2 turkey wings and 2 duck legs. Turducken is a boneless chicken stuffed into a boneless duck into a deboned turkey ~ separated by a savory dressing ~ then sewed all together into one mighty package of meat and dressing.
I was amazed to see an article about it in the December issue of Southern Living magazine. We enjoy our Christmas dinner on Christmas Eve and it is almost always prime rib, my favorite. But, after reading about turducken in the magazine, Bill and I discussed it and decided to buy the turducken from Cajun Ed at Hebert’s Specialty Meats (pronounced A Bears) in Tulsa, Oklahoma. It didn’t take long to win Bill over as he, along with Bubba and Matt, are huge fans of turkey, duck and chicken.
Oh my gosh! It was delicious! Cajun Ed makes many different versions of turducken and we ordered Turducken with Andouille sausage and cornbread dressing. Really spicy dressing with the meat so very tender and juicy, it was no effort to cut with a fork!
After researching on the internet, we were boggled with the many different methods for roasting in regards to cooking time and temperature. We followed the instructions that came with the turducken that in no way resembled all of those on the internet.
Here’s Cajun Ed at Hebert’s Specialty Meats recommended method:
“Defrost first. Remove plastic wrap. The 14-16 pound turducken cooks at 375° F for 4 hours covered and 1 hr. uncovered, breast down or until the internal temperature exceeds 165° F”.
It is stressed that it has to be completely thawed, which took 4 days in the refrigerator. That is 14-16 pounds of solid meat with a bit of dressing! The instructions tell you exactly how to slice it.
The pictures were taken before it reached the dinner table as I knew there would no hope of taking a picture once it reached the table.
It will be prime rib for New Year’s dinner here, foregoing the traditional pork roast! It has been a great year of change here for sure, you know, if you follow my blog!
As I am writing this, Bill is drooling thinking about the leftover turducken in the refrigerator in the garage that he says is calling his name!
It's delicious!!!
Just a reminder, today is the last day to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17th!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
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