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.

Another mission trip is planned for this summer, and there will be five going this time, three of the original group and also two new ones. They will be visiting the new farm on the Nile River near Jinja where work has been going on for the past two months on buildings there. The craftsmen are amazing workers with few tools and mostly hand made bricks and mortar.

another view

Most buildings have metal roofs but one has a beautiful grass roof in keeping with the African style.

Rock work on dormitory

Rock work on dormitory

Honeymoon house, garage laundry and work shop, and dormitory

Honeymoon house, garage laundry, work shop, and dormitory

Grass roof on this cottage took several days to complete. It will last for years with only occasional upkeep.

Grass roof on this cottage took several days to complete. It will last for years with only occasional upkeep.

After their stay at the farm, the  group will then go to Soroti for mission work with John and Elizabeth. A highlight of this trip will be waiting for them in Soroti, Miss Gavirella~

Gavirella eating mango30125774_10213034090779659_1815298565_o

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~

Belgium waffles

Minolta DSC

Homemade waffles from scratch, a fast and delicious treat for once in a while occasions. I like mine with  fresh fruit and then enough butter and  syrup to the point of almost getting sick~

Around 50 years ago Mack and Danell were visiting one evening and we told them to stay and I would make waffles. I had made apricot preserves and that always goes good with waffles. I got the waffle maker down from the top shelf of the pantry and heated it up while I mixed the batter. Bacon frying, everyone getting ready for a treat ~ then I opened the lid on waffle maker and there was this green, calcified, decomposed old waffle~ left in there from months ago.  (OK, who’s  first~)    Note: you can use waffle batter to make pancakes, I saved the day.

Belgium Waffles
1 c buttermilk
4 eggs
1/2 c melted butter
2 c flour
3 tsp baking powder
1 tsp soda
1 tsp salt
beat buttermilk, eggs and butter together in mixing bowl
Sift dry ingredients together
Add to buttermilk mixture and blend
Pour about 1 cup of batter into hot waffle iron that has been sprayed with Pam
Bake until golden.  (this makes about 5 waffles or 4 servings of pancakes)

Deviled Eggs

this is a popular dish at pot-lucks, usually several people bring them and everyone likes them. I make them to keep in the refrigerator to enjoy for several days. These today are from a dinner at Debbie’s not long ago.

Living in a small town in West Texas, we will use any excuse to have  get-togethers. The church is a big part of our lives and we like to have pot luck dinners often. Everything is homemade and delicious. There are always wonderful vegetables dishes, can you imagine five different kinds of squash dishes~beautiful salads, and always hot rolls. We usually have a smoked brisket from HEB and that is the only thing bought-and-brought, the rest of the meal is built around this. The dessert table will have everything from cherry cheese cake, to pies and cobblers, and cookies, everyone brings their favorite recipe. ( the Women of the Church published a cookbook a few years ago ‘Passed and Present 1903-2003′. First Presbyterian Church of Eldorado, Texas) The dinning tables are covered with linen cloths and there will be a beautiful centerpiece on each table. We make dinners for family funerals, or when the kids graduate from school, Thanksgiving and Christmas, then dinners for no special reason. There are big hamburger picnics at ‘Church on the Waters’ at Clear Creek on the Powell Ranch to end the summer. (sometime a baptism too) When it is announced that we are having a pot luck luncheon, I get my ire up, it is not a luncheon, it is a full fledged dinner. Eldorado has the finest cooks in the world, we celebrate every occasion with our very best. And as always “Thank You Lord for our church family”.

Today I have a simple recipe for deviled eggs, you will find them at every dinner. They are one of the most popular dishes.
Deviled Eggs
Hard boil 6 or 8 eggs. It is best to use eggs after you have had
them for a couple of weeks, too fresh eggs are hard to peel.
Cover eggs with cold water and bring to a good rolling boil, then 
put the lid on pan, turn off burner and let the eggs sit in the hot
water for about 15 minutes. Drain and cover with cold water to cool.
In the meantime, you can  chop  pickles and onions, mix in with
mayonnaise, mustard and seasoning.
2 T finely chopped sweet pickles
3 T chopped onions
4 T mayonnaise
2 T mustard
small pinch of celery seeds
pinch of salt
Crack eggs and remove shell, cut in halves (if you cut them slowly with a sharp knife, they won’t tear)
Mash the yolks on a plate with a fork until they are smooth.
Add everything together and load each egg with this stuffing. Be generous, even if you end up with a coupe of extra egg whites, it needs to be full and don’t smooth the tops.
You can sprinkle a tiny bit of paprika on top~

Baked Chicken Breasts

baked-chicken-breasts

Sunday Company Dinner

this recipe came from my friend Pat Pfluger, it makes a delicious company dinner

This is one of those really easy to make dinners. It is great with hot rolls and a fresh fruit salad. For my Sunday company dinner I serve it with Debbie’s green beans and a corn dish, dinner for eight, everyone enjoys it. ~in the oven when we leave for church, ready for the table when we get home~ Always a good anytime meal but makes a special dinner for company too, simply delicious~there will be take home plates for everyone~

Baked Chicken Breasts
8 or 10 chicken breasts
1 8 oz. can mushrooms
1 can mushroom soup
1 can Pet milk
1 8 oz. carton sour cream
1/4 c. sherry
paprika 
Split breast so they will be serving sizes
Lay chicken breasts in a large baking dish, mix all
other ingredients except paprika and spread over
chicken, then sprinkle top with paprika. Do not cover.
Bake at 350 for about 1 1/2 hours

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.