Uganda

Bicycles (next to walking) are probably the most popular method of transportation in all of Africa and you see pictures of several people sharing a ride.This was a recent get together when lots of people came to study the scriptures and have a great meal of Ugali, greens, potatoes and goat meat stew.

I wonder how they know which bicycle is theirs.

I wonder how they know which bicycle is theirs.

Someone sent me pictures and here are a couple more  that I especially liked.

Some deep thinking~

Some deep thinking~

Four children with their ta ta.

Four children with their ta ta.

I am pretty well running out of new stuff for my blog so I have decided to just post something ever so often when things happen to write about. I appreciate all those of you who enjoy it and even check it out on a daily basis. Special thank you to my friends Al and Pat, Dan, Austin, Linda, Ann and Sharon. I even get a phone call early in the morning if I fail to get one up ((to be sure I am OK). You are welcome to go back to the older ones you haven’t seen. I started this over five years ago. Everyone should keep a journal of some kind. It makes you realize you have been living a busy life. That is good!  Check back often~

Buttermilk Pound Cake (Revised Version)

September 20, 1953, a big day

September 20, 1953, a big day

Yesterday would have been my 64th wedding anniversary.  Here is a picture from that day. I had planned to run a picture of my Lemon Pound Cake but couldn’t find it so found this instead. Dan and I were married at 9:00 that morning in my Grandmother Christians’ beautiful front room, with 50 guests celebrating with us. Everyone was alive back then and now there are just a hand full left. Happy day, in just a little while we were off to a honeymoon in New Orleans. These were fun and exciting times. I loved that sweet boy~

Now for the recipe, I wish I had made this cake yesterday, then I could have been enjoying a slice with my coffee right now. Maybe I will have it ready tomorrow morning.

I like a pound cake because you can slice it, pick it up and eat it, or you can have it with a cup of coffee or a glass of milk. It isn’t sticky, you don’t need a napkin or a fork. But of course you can sit down and eat it quite properly if you like. The slices can be wrapped and frozen and ready for drop in company. Real pound cake is made with real butter. I like the little bit of lemon icing on it too.  Pound Cake must be good, it is in every recipe book, and has been handed down for generations from good cooks~   Note! Since I first placed this on my blog, I had a failure on one cake so this recipe has been changed slightly. After testing, it turned out very nice~

   Buttermilk Pound Cake

1 c ~soft butter (2 sticks)
2 c sugar
4 eggs
1 tsp vanilla
3 c flour
1 c buttermilk
1/2 tsp soda
Cream butter and sugar together
Add eggs, one at at time, beating well
Add vanilla
Stir soda into the cup of buttermilk
Add flour alternately with buttermilk,
batter should be smooth.
Grease bottom of tube pan, (not sides)
Bake one hour and 15 minutes at 325 degrees, test with toothpick,
it sould come out clean when pushed into center of cake
Cool for 10 minutes, then run knife around the
sides to turn cake loose, Shake pan to loosen
cake, then remove to plate.
Lemon Icing
Mix grated lemon rind, juice from one lemon and
1 1/2 c powdered sugar. If icing is too stiff, add a
few drops of water. Drizzle over warm cake~, use only
this amount of icing, don’t overdo it~

                                                                                                               

 

Pasta Dumplings Lasagna

this is a 20 minute meal, you only use two pans and a big spoon. I like lasagna but it takes a lot of time, this one is every bit as delicious. It is enough for six people and left overs~

I have a little secret about taking pictures of food for the blog. One recipe doesn’t always make a table full, it might seem a little skimpy so like on the lasagna, I turned a cereal bowl upside down in the bottom of the pot and poured the dumplings on top of that, then it makes it look like it is a heaping pot full. If the bread basket doesn’t look full, I put a wad of paper towels under the napkins and pile the bread on top. If I am going to show pictures of the food, I want it to look as generous as it really is.

This is a recipe ZZ sent me from Kenya. This morning I am going to make a batch of it for the freezer, it is absolutely wonderful. (one plate for me and 7 plates for the freezer). It makes a lot. It is easy to make and takes about 20 minutes.

Pasta Dumplings Lasagna
12. oz. package of pasta dumplings or bowtie pasta
1 lb very lean ground meat
1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp garlic powder
2 T olive oil
1 large carton cottage cheese, put in strainer and run water
over it to get milky stuff off, drain
8 oz mozzarella cheese, grated
1 jar of your favorite spaghetti sauce
1 can med. black olives drained
Put the pasta in 10 cups of boiling water and 1 tsp salt, cook just until tender~ drain.
Brown meat, seasoning, garlic powder, salt and olive oil in wok or big
pan until done, about 10 minutes.
Pour spaghetti sauce on meat, get it hot then add cottage cheese,
mozzarella cheese, cooked pasta, and olives. Stir carefully with
big spoon until mixed and heated through.
Serve with sliced cucumbers or a vegetable salad.

Shish-K-Bobs

this is a picture of the meat and vegetables strung on a skewer, ready for the broiler. If you crowd them a little, they will stay put when your turn them and not roll over, don’t over cook, you want them tender~

A few days ago, I put Pinto Beans on my blog and for less that $10, there were enough beans and tortillas, cantaloupe and iced tea for 6 people. (some left for the freezer too) Today I want to show you my Shish-K-Bobs. This is a great company dinner. I served them with Armenian rice, cantaloupe, homemade French bread, and for dessert, I made a cherry cobbler with ice cream. My kids come for church and dinner on Sundays, so there were five of us~My grocery bill for  this meal  was $66. (gulp) It takes sirloin steak, lamb, red and green bell peppers, mushrooms, and a few other things. Give yourself plenty of time, it takes some preparation. You can cut up the meat, vegetables, and the cantaloupe the day before, and have all of this in the refrigerator.

I got the skewers 50 years ago, If you don’t have any, go buy them. You will want at least 10. This recipe makes enough for dinner and left overs, I always cook enough so that everyone takes a plate home for supper

 It makes a wonderful meal and is something everyone looks forward to. I call this my Greek Dinner. Anyway, I hope you will try it some time if you have an unexpected windfall~

The nutty flavor of the wine , the curry and the grated onion,makes this something you will remember. The vegetables stay crisp and the lamb and steak are tender from having been marinaded for hours..

Shish-K-Bobs

 2 to 3 lbs sirloin steak
1 lb lamb chops
6 slices thick sliced bacon
2 pkg mushrooms
3 green bell peppers
2 red pimento peppers
6 Roma tomatoes, quartered (or 20 cherry tomatoes)
2 onions, cut in quarters and separated
cut loin and lamb into 1 1/2 inch  cubes
cut vegetables  in nice size chunks
Marinade
1 large grated onion
1 1/2 tsp curry powder
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1/2 cup dry white wine
1/3 cup Canola oil
Place meat in large bowl, cover with marinade and refrigerate 12 hours or overnight, stirring several times. String meat, mushrooms and vegetables on skewers, in the same order on each one until everything is used. Drizzle any marinade left in the bowl over the shish-k-bobs. Broil in oven, 4 inches from burner. Turn after 5 minutes, then turn twice more until all sides are cooked, watch carefully and don’t over cook then. Place skewers on platter, scrape up juices left in pan,  heat and serve it in a small pitcher.
Armenian Rice
 4 cups rice
1 stick real butter
1/2 tsp celery seeds
1 1/2 tsp salt
8 cups hot chicken broth with about 1/4 cup of white wine. 
In 4 qt pan, brown rice in butter with salt and celery seeds, stir constantly until rice starts to brown,  add heated chicken broth, (careful, it will spatter when you put it in the hot rice) put tight lid on and leave for 20 to 25 minutes on med heat.

Fried Okra Salad

Here is my blog from over a year ago. I just wonder how many have actually tried this recipe for Fried Okra Salad. I am giving you another chance. It is absolutely one of the best dishes in the world. Easy too, it is OK to get frozen Okra that has been already breaded and ready to fry. It cooks up in a few minutes so cut up the onions and tomatoes first so they will be ready when the okra is done. I still go for the pork chops, mashed potatoes and gravy for a wonderful meal. I like thin cut pork chops with the ‘bone in’, they are done in a few minutes and tender and crisp.

something special about the crunchy okra, fresh tomatoes and onions. All time favorite!

This may be your favorite once you try it. My mother got this recipe at least 75 years ago from Beulah Kerr. It has been a family favorite for four generations. Simply delicious! It is especially good with summer time meals~pork chops, mashed potatoes, fresh green beans and  pickled beets~

Crunchy Fried Okra Salad  

1 pkg. sliced frozen okra   ( Or buy frozen cut okra that has been breaded, then you can put it right  in the skillet still frozen and eliminate the next two steps. Just as good either way.)
1 ½ c. flour (more if needed)
½ tsp salt
1 large tomato, chopped
½ c. chopped onion

Thaw sliced okra in warm water,
pour water off, then toss in plastic bag with
flour and salt mixture. Coat well. (okra should
be stuck together in clumps) You DON’T need to do this step if you use the cut and breaded frozen okra! I am making it really easy for you.
Heat about two inches of oil in skillet, med. hot
Fry half the okra at a time. (add more oil if
necessary on second batch). Use large slotted spoon to turn okra and cook on all sides until light golden and crisp, watch carefully so it won’t burn.
Drain on lots of paper towels, get that grease out! When ready to serve, toss okra with the chopped tomatoes and onions. Salt to taste.

Chocolate Chip Cookies

coffee and cookies or milk and cookies, either way, chocolate chip cookies are one of the all time favorites, easy to make and pure pleasure to eat~

Chocolate Chip Cookies are easy to make and most people love them. I borrowed this recipe from Elizabeth’s cooking site   ‘My Home Cooking’  check it out, some great recipes, and lots of detailed instructions. She built it as a school project 10 years ago when she was fifteen and it has been running ever since. This is a simpler version of her cookies but the results are the same. Homemade cookies are great to take on a trip,  then all you need is to find a Starbucks~)

                                       Chocolate Chip Cookies
1 c Crisco shortening
1 stick real butter
1 1/4 c white sugar
1 14 c brown sugar
1 T vanilla
2 eggs
4 c flour
2 tsp soda
1 tsp salt
12 oz.pkg semisweet chocolate chips 
1 c toasted pecans, chopped coarsely*
Cream Crisco, butter and sugars together, beat until light and fluffy. Add vanilla, and eggs and beat again until completely mixed. In another bowl, combine flour, soda and salt until well mixed. Mixing at low speed, add the flour a few tablespoons at a time to the cookie dough, stopping several times to scrape down sides of bowl. Now you can add the chocolate chips and toasted pecans and stir well. (if you freeze the chocolate chips first, they will hold together in the cookies and won’t turn the cookie a brown color)
Using an ice cream scoop or table spoon, place dough onto an ungreased cookie sheet with room between  and bake in 350 degree oven for 12 to 15 minutes. Let cool on cookie sheet for 5 minutes, then remove with spatula onto a wire rack and cool completely. *to toast pecans, place on paper plate, microwave one minute, stir and microwave another 30 seconds, watch that they don’t scorch~

Chicken Shun Gai

Sunday dinner today was an easy one to put together because most of it was ready to go last night. The only thing this morning was stir frying the vegetables, making rice and frying the little chunks of chicken. It all went on the table in about 15 minutes when we got home from church. Easy recipe and a delicious meal with plenty left to take home to enjoy again on Labor Day~

I found a wonderful Chinese cook book (with pictures!) years ago and have tried almost all the recipes in it. This is one of my favorites, in fact all of them are my favorites~

I found a wonderful Chinese cook book (with pictures!) years ago and have tried almost all the recipes in it. This is one of my favorites, in fact all of them are my favorites~

Chicken Shun Gai

Cut up about 3 chicken breasts into small pieces, dip them in a mixture of 1 egg beaten with 1/2 cup of water and then dredged in flour seasoned with salt and pepper. Fry without crowding in a skillet with just enough canola oil to half cover them. You stir to keep them turning over in the oil. Drain on paper towels.

At the same time you can make a simple sauce with 1 1/2 cups chicken broth, 1/3 cup vinegar, 1/3 cup soy sauce.1 T sugar 1 1/2 T corn starch. Just mix this up and have it ready.

Chop the following vegetable is nice size pieces:  2 green and  2  red bell peppers, 3 ribs of celery sliced, 1 medium size onion, quartered  and broken apart, then 1 can of pineapple chunks, a can of water chestnuts and 1 cup of cashew nuts. 4 roma tomatoes quartered. (You don’t stir fry tomatoes, just add at the end to warm them). To stir fry put into a wop or large skillet with 3 T canola oil and cook while you stir until the vegetables are tender but crunchy. They need to be crisp~ Now add the chicken, tomatoes and sauce which you have given a big stir with a spoon before adding it. It will thicken in just a minute or two and your are done.

I cook about 3 cups of rice and use chicken broth for half of the liquid.

 

Moist Rich Carrot Cake

with pineapple, raisins and toasted pecans, then the tart lemon icing, this cake is wonderful~

I can just think of a cup of coffee and a slice of cake and I want to start singing~ It is good to have something sweet in the freezer when the cravings hit you. This cake is easy to make and easy to eat, you don’t even need a plate and fork.

Carrot cake is one of the best cakes around. It is moist and full of flavors. The lemon icing makes it extra special. It is one of the easiest cakes since you dump it all in the bowl and mix it up. When you are taking it out of the pan, run a sharp knife around the edges and then shake it loose from the sides before you flip it out on to a rack. Put wax paper under the rack to catch any icing that drips.

CARROT CAKE

Heat oven to 350 degrees

2 c sugar
1 c Canola oil
3 eggs
1 flat can crushed pineapple (drained)
2 c grated carrots
1 c white raisins
1 tsp vanilla
2 c coarsely chopped pecans (toast in microwave about 2 minutes, stir after a minute)
1 c shredded cocoanut
Beat this all together in mixer

Mix next 5 ingredients together and then pour into first mixture..
3 c flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp soda

Spray bundt or tube pan with Pam. Pour in batter. Bake at 350 for 1 hour, test with a tooth pick for doneness .
Cool for about 10 minutes then carefully remove from pan onto wire rack.

Lemon Icing
Grate lemon peel,
squeeze juice from one lemon into small bowl
¼ tsp lemon extract
1/8 tsp vanilla
Mix  with 2 c powdered sugar.
Drizzle or spread on top and sides of warm cake
(this cake freezes well)

Chicken Pasta

A good summer time dinner

This dish is bursting with flavor, you can spread garlic butter on the bread and toast it, everything just goes together~

I got this recipe from my friend Christy Brown. It is one of the very best. She told me later that she only made it once but it is listed in my recipes as Christy Brown’s Famous Chicken Pasta.  I serve it with hot rolls or French Bread and a big vegetable salad, it is all you need for a great company meal. Make a list of the ingredients and pick them up at the store so you will always be ready. This recipe serves six or more~

CHICKEN PASTA

6 oz. cooked egg noodles (med. size)
3 c cooked chicken
1 can Cream of Celery Soup
1 can Pet Milk
½ tsp salt  (or to taste)
½ can black olives, cut in halves
1 c diced celery
1 c Longhorn Cheddar cheese
¼ c pimentos
1 small can green chilies
1 small can water chestnuts
1 c toasted slivered almonds (save half for topping)
Mix these ingredients and put in a Pyrex baking dish
that has been sprayed with Pam.
Top with remaining almonds and some buttered breadcrumbs.
Heat in 325 oven, loosely covered with foil for 15 min.
then remove foil and heat another 15 minutes or until it is bubbling hot.

Steak Fingers

It is fine to eat these with your fingers, one thing I almost always serve at ever meal is cantaloupe, to me it just says ‘summer time’~

Steak Fingers  are a good summer time meal. They are easy to fix, easy to eat and everyone likes them. Today I served them with gravy, fried okra salad, mashed potatoes, hot biscuits, cantaloupe and red, yellow and orange peppers and radishes. I made a chocolate cake last night so that with ice cream and coffee was dessert. I have the recipes for the cake, the fried okra salad and biscuits in earlier blogs~

Steak Fingers
1 1/2 lbs tenderized round steak, cut it in 3/4 inch strips
1 c flour, seasoned with salt, garlic powder and pepper
Roll the strips in flour and lay on a sheet of wax paper
let sit a little while until meat absorbs the flower, then roll
it again in more flour.
Heat canola oil in skillet,(about 1 inch deep) set on Med.
When hot, add the steak fingers and turn after a few minutes
It doesn’t take long to cook them, don’t overcook, you want them
just crunchy on the outside and soft and tender inside.
To make cream gravy, pour off all but about 3 T of the oil
add 3 T flour, cook for a minute, then add 1 1/2 c milk. Cook
until thickened, salt and pepper to taste.  

Homemade Corn Tortillas

there is no end to the things that can go into a taco, scrambled eggs,cheese,lettuce,alfalfa sprouts, tomatoes, cottage cheese or sour cream~

This recipe for homemade corn tortillas is fast and easy. You mix the batter, pour it in a small 8″ skillet, much like making a crepe or pancake, and cook it in a minute. Repeat until you have used all the batter, It should make 12 nice size corn tortillas. You cook the tortilla twice, once to make it and then the second time is to soft fry it in oil to cook it and make it a little crisp around the edges, it gives it a wonderful flavor. You can roll up whatever you like inside, here I have grated cheese, cottage cheese, shredded lettuce, scrambled eggs and tomatoes. Everyone can build their own. Since the batter has an egg in it, don’t heat it in the microwave or it will taste “fishy”. ( I sent this recipe to Elizabeth since she likes Mexican Food and there are no tortillas in Africa, and no masa flour to make them. They do have corn meal so she will be able to make enchiladas and tacos now).

Homemade Corn Tortillas
1 1/2 c water
1 c flour
1/2 c yellow corn meal
1/4 tsp salt
1 egg
Beat all of this in a blender until it is completely mixed.
Heat small 8″ skillet that has been sprayed with a little Pam
Pour 1/4 c batter (measure, no more than this) in heated skillet and tilt pan to cover whole bottom of pan with the batter, it needs to be thin.
Cook about 15 or 20 seconds on each side, take out and do another one
until all the batter is used. Stack the tortillas as you cook them.
Now, add about 1/2″ corn oil to skillet and one by one, cook
the tortillas (med heat) 30 seconds on each side. Lay each one’
on several thickness of paper towels, patting tops to get the
grease off. Stack and keep warm.
 You will have the platter of scrambled eggs, lettuce and stuffing
done ahead of time so you are ready to eat when you finish the
tortillas. My favorite is a little bit of scrambled eggs, lots of lettuce
and some cottage cheese. Sour cream is good, alfalfa sprouts are good,
but I always want the scrambled egg too. One scrambled egg is enough for about three tacos.

Breakfast Tacos

Today is Friday so you have time to go to the grocery store for avocado, sour cream dressing, tortillas and cilantro and be ready to fix everyone a nice weekend breakfast. They will love you for it!

fry a few extra tortillas to finish up on, you’re going to love this! Break off chunks and eat with your fingers, that’s how it is done ~

These crisp breakfast tacos are a real treat. I always keep small packages of pinto beans cooked and in the freezer. I also freeze packages of corn tortillas and when I need them, I can just slip a knife between them and pop out however many I want. This is a good supper time meal too. Forget the fork, break them apart and eat them with your fingers, a little messy  but just don’t look~

Breakfast Taco
Hard fry corn tortillas, (two per serving) 
1 c cooked pinto beans, mashed and seasoned with garlic powder & salt
2 scrambled eggs (add slice of American Cheese while cooking)
1 large avocado mashed and seasoned with garlic powder & salt
shredded cheddar cheese
1 c  shredded lettuce
1 chopped tomato
sour cream dressing
Fry the tortillas in half an inch of oil until crisp (not browned), drain well
Spread the mashed beans on tortilla, lay another tortilla on top
put 2 T scrambled eggs on next, sprinkle on some shredded cheese , then
lettuce and tomatoes,scoop some avocado on and then top it all off with a spoon
of sour cream dressing.  A sprig of cilantro for a grand finish~