Archive for October, 2015

Saturday’s Simple Recipe Page 13 Lemon Meringue Pie

October 20, 2015

Yes, I realize it is Tuesday instead of Saturday. Once again, on Saturday I was in College Station at the Texas A & M game with my husband and Todd’s family. It was great being with them, but our game against Alabama wasn’t so great.

Before I wrote my blog this week I wanted to have my Strings Block Swap Quilt complete. Seven of us who work in the Education Department at Fall Quilt Festival exchanged string-pieced quilt blocks. Our quilts will hang in the Education office, 340AB, at the George R. Brown Convention Center during Fall Quilt Festival.  Barbara Black, who takes care of registering our teachers at the shows, coordinated our swap. We received all our instructions and deadlines from her. You can find great instructions for this, if you go to her blog. Thank you, Barbara.

I received 36 blocks of red and white strips from six participants. In return I sent six blocks to each of the ladies following their requests for certain colors. I decided I wanted red and white blocks, after seeing the monumental Ruby Jubilee quilt exhibit at last fall’s show. As my blocks came in, I was also receiving many pints of blood and platelets because of my MDS.  The blocks took on a new meaning I hadn’t anticipated as I auditioned them on my design wall. Hence the name for my quilt is “Transfusions.”

transfusions

Transfusions 46″ X 46″

The border is made from some sentiments from cards, emails, letters, and Facebook comments I’ve received over the last several months. I cut and pasted them to sheets of paper and then photo copied the results on fabric. Creating those sections was not unlike doing one of my many scrapbook/memory pages.

corner

Top Left Corner

I machine quilted the small piece. Many years ago, I thought I wanted to learn how to perfect quilting by machine so it was as wonderful as a hand quilted quilt. That went by the wayside after a few years of trying and realizing the tediousness of pulling threads though and quilting without feed dogs. Hopefully, the magnificent machine quilting teachers we have on staff will forgive me for not spending the time to do it right.

Tomorrow I will move into the Hilton as my home away from home for 13 days. For many years I have stayed in the Four Seasons near the George R. Brown Convention Center. I have loved that hotel and have come to know the management and my junior suite. I will miss it. Hopefully, my room at the Hilton will be just as satisfying. I need to be near the Convention Center so I can easily go back to my room to rest, when necessary. The Hilton connects to the GRB. So I won’t be cooking for two weeks, but I know many of you will.

When we married in 1966, every bride received “Betty Crocker’s New Picture Cook Book” as a wedding gift.

book

Betty Crocker Cook Book

Just about anything I wanted to know was in that cookbook, but I used “Dinners for Two” most often. I still use both cook books.

dinners

Dinners for Two

Suzanne, my sister, and I discovered in the Betty Crocker’s New Picture Cookbook a better recipe for Lemon Pie than she had used for decades. So starting in 2012, we both started using the recipe.

Lemon Meringue Pie

Make baked pie shell

For 9″ Pie

1 1/2 cups sugar

1/3 cup cornstarch

1 1/2 cups water

3 egg yolks, slightly beaten (Save the whites for the meringue.)

3 tbsp. butter

2 tbsp. grated lemon rind

1/4 cup lemon juice

Use a whisk to stir.

Mix sugar and cornstarch in saucepan. gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir in egg yolks beating all the time. Boil 1 minute longer, stirring constantly.

Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Cover with Meringue. Bake. Serve as soon as cool. Do not refrigerate.

I still have a garment to finish, packing to do, laundry, and bills to pay before I leave the house tomorrow morning so I’d best get on with it. Just wanted to say good-bye and Happy Autumn. I know a lot of you are experiencing even cold weather and gorgeous fall foliage now. We are just happy to have our temperatures drop into the 70’s and 80’s. In our household we say, “It’s a California kinda day.” Enjoy your late October wherever you are. You know where I’ll be. Hope to see you, too. Hugs, Judy

autumn

Happy Autumn

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Saturday’s Simple Recipe Page 12 Lasagna

October 9, 2015

This week I’m a day early with your weekly recipe. Today we are going to College Station for a Letterman’s get-together of the guys who played on the first team Gene Stallings coached at Texas A & M. Needless to say there will be many embellished stories going around the next couple of days. It will be fun.

Yesterday I spent the day making another garment to wear at Fall Market and Quilt Festival. Fabric manufacturers and pattern companies, who exhibit with us, are happy to give us their new fabric line and pattern line for us to make and wear.

My latest garment is made from Vintage Modern fabric designed by Amy Barickman for RJR Fabrics. The pattern is Over the Top Tunic from Indygo Junction by Amy Barickman. Our Education staff will also be wearing a garment of their choice made in this same fabric line and color way. It will be easy to identify us on the days we wear them. Look for us on the third floor of the George R. Brown Convention Center. That’s where all the classes are held for 10 days. Come visit me in room 340AB. I would love to see you.

tunic

Over the Top Tunic Front

tunic

Over the Top Tunic Back

I have been sewing and creating since I was a little girl. Every where we have lived I have found friends who also love to create with their hands.

The recipe this week came from Emily Waldron, (from her grandmother) my best friend while Tommy was going to graduate school in 1969-71 in Boston. We each had a young son and did not work outside the home. We got together once a week, alternating our homes while our husbands were in school. We each had only one car so the husbands would come to the house where we were for dinner, and then we’d go home after dinner. It was always a fun day making crafts and dinner together while our sons napped and played with each other.

Best Ever Lasagna

Makes two 9″ X 13″ casseroles

Instructions

Brown 

2 lbs. ground meat

4 crushed garlic cloves

Add

12 oz. can tomato paste

28 oz. can tomatoes diced with juice

½ tsp. salt

¼ tsp. pepper

2 tablespoons Oregano

Cover and simmer 30 minutes until slightly thickened.

Cook

1 lb. Lasagna noodles. Drain.

Mix 

3 eggs

dash salt and pepper

¼ cup dried parsley

30 oz. Ricotta cheese

Fill casseroles with alternate layers of 

Meat sauce

Noodles

Egg and Ricotta cheese mixture

Cheeses (2 pkgs. Grated Mozzarella and 2 pkgs. Parmesan)

Start with a thin layer of meat sauce. End with sauce and cheese. Cover with foil. Bake at 375 degrees for 1 hour. Remove foil last 20 minutes of baking.

This is a great recipe to make for a group of 12. Serve with a green salad and chocolate dessert.

It’s my birthday this month, and I plan to celebrate every opportunity I get. My chemo treatments are working, and I’m thrilled to have another birthday.

birthday

Happy Birthday to Me

Lots of love, hugs and kisses until next week, Judy

 

 

 

Saturday’s Simple Recipe Page 11 King Ranch Chicken Casserole

October 3, 2015

For most of my adult life, I crammed as much as possible into every day and often well into most nights. I was on deadline day after day. For many years I drew income from four different sources: teaching quilting/wearables, writing books, crafting to sell, and running the Education Department for Quilts, Inc. When this page showed-up in my Mary Engelbreit calendar one day last month, I thought, that’s me!  It’s so true.

Me

That’s Me!

I don’t even like to go to the grocery store any more. My husband is the shopper in our home now. The family has always joked that he gets antsy staying home all day. He has to be out and about. So he is happy to run all our errands. I love it!

I started feeling a little guilty.  I needed to plan and cook a few meals each week. Several friends recommended Hello Fresh, a company that delivers ingredients to your front door once a week to make three healthy dinners. We received our first box this week. Last night Tommy, my husband, chopped while I sautéed our first dinner. We fixed a Thai noodle dish called Shrimp Pad See Ew with broccoli, mushrooms, and peanuts. I left out the Thai chili pepper, but included the garlic, basil, shallot, and ginger. It was good, and there was enough to serve a third person. Tommy asked if the meal was healthy enough to off-set the Chicken Fried Steak he’d had for lunch earlier at Tip-Top in San Antonio. Ha-ha.

shrimp

Shrimp Pad See Ew

But this is not Page 11 for your recipe book. It’s King Ranch Chicken Casserole. My cousin, Mary Jane Fawver Nyberg, sent me this recipe she received from my mom. I didn’t have Mom’s recipe, but used one from another friend. After I received this one, I combined the two recipes.

Growing up, Mary Jane lived in Austin, Minnesota, where my mom and dad grew-up. Mary Jane, my mom’s sister’s daughter, is my age.  Every summer my parents would pile us all into our car and drive to Minnesota for Daddy’s two weeks of vacation. They both had many brothers and sisters to visit, who were still in the area. Mary lived on a dairy farm. What a special experience it was for me to stay with her those two weeks. We were little kids playing outside, and then we were teenagers interested in boys. We corresponded throughout the year, and she also visited us in San Antonio. I still get to see her occasionally at Fall Quilt Festival. Yes, she’s a quilter, too. The pictures below are of us swimming at Mary Jane’s friend’s house. I’m the one without a cap. Mary Jane is to my left. Such fun.

summer

Summertime in Austin, Minnesota

King Ranch Chicken Casserole

Ingredients

4 lbs. chicken white meat with skin

12 corn tortillas

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel tomatoes

1 cup chicken broth

2-3 cups shredded cheddar cheese

3 garlic cloves chopped

1 tsp. chili powder

1 small can diced tomatoes

1 onion cut into 4 pieces

3 stalks celery cut into 3 pieces each

Instructions

Low boil chicken with skin on and garlic, onion and celery added to water. Cook until chicken starts to fall away from bone. Remove chicken to cool. Strain onion and celery from broth. Puree in blender with 1/3 cup chicken broth. Refrigerate until ready to use. Strain 1 cup chicken broth and reserve in refrigerator. Discard chicken skin. When chicken is cool to touch debone chicken and cut into chunks.

One hour before serving, combine the following in medium saucepan: pureed mixture, soups, Rotel tomatoes, and chicken broth to make a sauce. Heat to a slow boil.

In a large rectangular casserole 13 X 9 X 2 pan/dish, alternate layers of heated sauce, torn tortillas, chicken, and cheese. End with cheese. Bake uncovered in 350 degree oven for 35-45 minutes. It should be bubbling before removing from oven. Serve with green salad, tortilla chips and salsa.

We are off to another A & M football game in College Station. We’ll tailgate and sit with our son Todd, and his wife, Julie, and see our granddaughter, Madison. Family…what could be better or make me more happy? Nothing. Love you all, Judy

 


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