Posts Tagged ‘recipe’

Saturday’s Simple Recipe Page 23 Tortilla Soup

February 22, 2016

A couple of weeks ago, I went on a little retreat to Bide-a-While in Dickenson, Texas with Vicki Mangum

Vicki

Vicki Mangum

and Willie Hart.

willie

Willie Hart with Studio Cat

Teresa Duggan was supposed to complete our foursome, but she came down with the flu. We carried on without her, but truly missed her. We spent our two and a half days creating in Miss Sue’s Studio.

studio

Miss Sue’s Studio

We spent our nights a few steps away in The Cottage. We each had our own unique bedroom.

The Cottage

The Cottage

The proprietor, Sue Bown, fed us morning, noon, and night. We had scrumptious meals in her large kitchen served on beautiful place settings complete with vintage linens. In the evenings she laid out an array of yummy snacks and treats in the Studio. We were well cared for in a shabby chic surrounding with so much to see and admire inside and out.

miss

Miss Sue

My goal was, with instruction from Vicki, to complete several pieces of jewelry I had started in classes with Kaari Meng, the owner of French General. Vicki also directed me in remaking some jewelry pieces and repairing others.

necklace

Another Necklace Complete

I was in the middle of my tenth round of chemo during those three days, but it wasn’t a problem since I can take the drug on my own. Note one day’s dosage of chemo tablets in a dish along with my beading supplies.

IMG_2341

Six Chemo Tablets

I’m so thankful that the chemo treatment continues to work for controlling my MDS. Because of that, I’ve been able to continue enjoying family, friends, creating, and working for Quilts, Inc.

As a thank-you for the weekend, I sent Miss Sue a complete copy of my family cookbook that you’ve received in small doses over the last several months. She said she wants to try each recipe. I hope she does, as she’s an excellent cook. After the addition of your recipe today, there are just two more for you to receive to make your cookbook complete.

Tortilla Soup

Andra Hrdlicka, from Victoria, Texas, at the time, served this recipe to our 4-member Canton Bunch during a retreat at her lake house. Several years ago Andra, Betty Jo, Michelle, and I also got away to create, shop, laugh and eat. Andra is always a great hostess with lots to teach about entertaining.

Ingredients

3 cups cubed, cooked chicken

1 medium onion, chopped

3 garlic cloves minced

1 jalapeno, seeded and chopped from a can

1 large can stewed red ripe tomatoes diced

1 can tomato soup

6 cups chicken broth

¼ cup chopped cilantro

1 tablespoon Corn oil

1 tablespoon Worcester sauce

When serving

2 limes, juice

Shredded Cheddar cheese

Tortilla strips or broken tortilla chips

Chopped avocado

Instructions

Sauté onion, garlic & jalapeno in corn oil until tender. Add remaining ingredients and simmer one hour. Makes 6 servings.

To serve

Place cheese in bottom of soup bowl. Sprinkle tortilla strips on top of cheese. Ladle soup over all. Sprinkle with lime juice and top with chopped avocados, cheese, and cilantro.

Andra served this with a Caesar salad and the flavors were yummy together.

I’m looking forward to the next get-away, the end of April, for a retreat with women from our church. Last year was the first time it was held and I heard it was lots of laughs, enlightenment, and fun. So I was one of the first to sign-up for this second year. Hope you have some time planned in the future to get-away with your girlfriends. Would love to hear about it. Keep on living life to its fullest. Love to you all, Judy

 

 

 

Advertisements

Saturday’s Simple Recipe Page 22 Taco Soup

February 13, 2016

Hello Everyone,

Sorry it has been a couple of weeks since you heard from me. When I’ve been home, I have spent time in my studio every spare minute. I had a big order from the Texas Quilt Museum that I finally finished yesterday.

I made 20 collage greeting cards,

birthday

Happy Birthday, Jennifer

thanks

Thanks

thirteen Design Packets,

design

Thirteen Design Packets

and twelve mug rugs or hot pads.

pads

Twelve Mug Rugs or Hot Pads

I loved every minute of the hours in my studio. There are only a few other places I would rather be.

Now let’s think about cooking. We are getting near the end of my family cookbook. Here is the fourth from the end.

Taco Soup

In the middle 90’s, I went to Seattle to teach several of “That Patchwork Place” employees how to make the second five Jazz jackets. The jackets were pictured in my second book Jacket Jazz Encore. Marta Estes made this soup for our lunch one day. My husband loves this and will eat it for several days. Thank you, husband. I don’t feel guilty when I’d rather be creating in my studio than cooking in the kitchen. The soup is very easy.

soup

Taco Soup

Ingredients

1 ½ lbs. hamburger

16 oz. can diced tomatoes

15 oz. can kidney beans and juice

1 pkg. taco seasoning mix

15 oz. can chicken broth

1 can corn

1 chopped onion

1 small can rotel tomatoes (mild)

1 can hominy

Toppings

Tortilla chips

Grated cheddar cheese

Chopped avocado

Sour cream

Sliced black olives

Fresh cilantro

Instructions

In large kettle sauté meat and onion, breaking up with a spatula as it cooks.

Add taco seasoning and stir. Add tomatoes, beans, corn, hominy and broth. Stir and simmer for at least ½ hour or up to a few hours.

Serve by mounding broken tortilla chips in the bottom of the bowl; add a dollop of sour cream, then the soup. Top with grated cheese, sliced olives, and chopped avocado and cilantro.

Ummm…I think I’ll make a pot this week. Those of you who are looking out your window at snow would love this hot, tasty soup.

Happy cooking and creating to you until we meet again, Judy

Saturday’s Simple Recipe Page 21 Grammy’s Sugar Cookies

January 26, 2016

Hello Friends,

I know it isn’t Saturday, and I know I am two weeks behind in my blog posts to you. I’ve thought of you, though. My every free moment at home has been at our kitchen table going through many interesting teaching proposals for our 2016 International Fall Quilt Festival.

files

Teacher Selection Files for Scheduling

I’m happy to report I completed the class and curriculum selection at midnight Sunday. The four crates went with me to the office yesterday. Our Education staff is busy now getting everything in order to send out teaching contracts. Those of you who eagerly await the class catalog will be happy to know you will have well over 100 qualified teachers with over 400 special events, classes, lectures, and luncheons from which to make your selections. I’m excited now with the line-up, and it’s still 9 months away. That’s like waiting for a baby to be born once you know it’s going to happen.

office

On the Way to the Office

February is soon approaching. What better recipe to offer you this week than my tried and true sugar cookies. I make these sugar cookies at least every Valentine’s Day and Christmas season. Last fall, I added another occasion and that was our whole family tail gate party before the first Texas A & M football game. Todd’s family thought Grammy should make “Gig ’em” Aggie cookies for this momentous get-together. Of course I did.

madison

Madison Murrah Freshman at A & M

This recipe is my most requested recipe from friends. I got the recipe with some Tupperware cookie cutters when Tommy was a Lieutenant in the Army. We were stationed in Joliet, Illinois, at the Army Ammunition Plant during the Viet Nam War. Lucky us, he stayed at APSA for his whole tour of duty.

You’ll find this same recipe in one of my early posts. I thought about referring you to it, but decided to be consistent with the page numbers for those of you who are keeping count.

Grammy’s Sugar Cookies

cookies ready for tea

Please come for tea.

Ingredients and Instructions

Cream together:    

1 cup butter

2 cups sugar

Blend in:

2 whole eggs

Sift together and add to mixture:

1 tsp. salt

2 tsp. baking powder

4 cups flour

Add to mixture:

1 tablespoon vanilla

After mixing, do not refrigerate. Divide into 3-4 balls. Roll one ball at a time. Use left-over dough from each rolling all together for last ball and roll.

Dough part

Turn Dough on Floured Cloth

Roll out dough 1/8″ thick on floured pastry cloth using a floured sock on rolling-pin. Cut with cookie cutters. Place on cookie sheet. Sprinkle with sugar. Bake at 350 degrees for 8-10 minutes. Some fans will request baking cookies until they are barely browned. Others want theirs crispy, and some others like them slightly burned. Go figure? Cool on waxed paper.

bake and cool on waxed paper

Crispy or Barely Browned

With teacher selection complete, I have earned some time in my studio. It’s all set for making collage greeting cards and design packets for a Texas Quilt Museum order. Oh, be still my heart.

studio

My Studio with Work in Progress

Love you all, Judy

 

 

Saturday’s Simple Recipe Page 20 Pecan Pralines

January 9, 2016

Mom loved her sweets. You can’t get more sugary than these pralines. She would make a batch and eat it all herself over several days and she was a tiny woman. If I was lucky, she would make a batch while I was there for a visit. Mother died several years ago at age 89, but she lives on through her recipes and the love of a large family.

pralines

Yummy Pralines

Suzanne, my sister, and I had both written our own instructions from Mom for making her pralines, but they were slightly different. On one of Suzanne’s visits to my house we collaborated and successfully made Mom’s Pralines. Our collaboration is the recipe below.

suzanne

Suzanne and I

Mom’s Pecan Pralines

Ingredients

2 cups light brown sugar (packed)

1 cup white sugar

2/3 cup Pet canned milk

3 tablespoons butter or margarine

¼ cup Karo syrup

1 teaspoon vanilla

1 heaping cup coarsely chopped pecans

ingredients

Ingredients

Instructions

Put all ingredients, except pecans, in heavy saucepan.

in pot

Everything in Pot

Stir and bring to soft boil. Cook for approximately 10 minutes stirring all the time. Stir in nuts. Cook 5 minutes longer while still stirring.

boil

Slow Boil

The test to see if it’s ready:

Drop a spoonful of candy in a cup of cold water. If you can move it with your finger so it sticks together to form a ball it is ready.

test

Test If Candy is Ready

When test indicates it’s ready, let cool in pan for 10-20 minutes as you beat by hand.

beaten

Beaten and Cooled

Drop by spoonfuls on waxed paper. It should firm-up immediately.

spoonfuls

Spoonfuls

Recipe makes approximately 44 small candy pieces.

drop

44 Spoonfuls

Like Mom, I’d like to eat the whole batch. Today was Day 3 of Chemo by tablet. I can’t eat two hours before or after I take the tablets. So I consciously did not start this candy-making until I had passed the 2-hours-after mark. You can’t eat just one. I dare you. Much love and much sugar to you today, Judy

 

 

Saturday’s Simple Recipe Page 19 Easy Cheesy Potatoes

January 2, 2016

Since Thanksgiving is so close to Christmas, each year I choose to have a Honey Baked Ham for Thanksgiving and Turkey for Christmas. These potatoes are easy and go well with baked ham and Green Bean Bundles.

The recipe came from members of my Stitch and Bitch group in Victoria, Texas. I was one of the original members of this stitching group and active for about 25 years.

judy

Michelle, Judy, Judy, Judy, & Betty Jo

The membership changed many times over the years, but it was always nice to get together once a month for stitching, talking and lunching.

nell

Una Mae, Judy, Michelle, Nell

We tried to keep 12 members in the group so each member took a turn once a year to host our group.

tanya

Tanya, Jimmie, Carol, Michelle, Judy

I moved back to Houston from Victoria nine years ago, but the group continues on today. I miss those relationships.

andra

Judy, Andra, Michelle, and Betty Jo many years ago.

Easy Cheesy Potatoes

potato

Potato Ingredients

Ingredients

32 oz. frozen hash brown potatoes

8 oz. carton of sour cream

1 can cream of mushroom soup

12 oz. grated Cheddar cheese

½ tsp. salt

¼ tsp. pepper

1 small onion chopped into small pieces

2 cups crushed corn flakes            Put these in a zip-lock bag and mash with your hand.

½ cup melted butter

Instructions

Place hash brown potatoes in 9″ X 13″ Pyrex dish sprayed with Pam. Stir in chopped onions. Mix together sour cream, soup, cheese, salt, and pepper. Spread mixture over potatoes and onions. Top with the crushed corn flakes. Drizzle the melted butter over the corn flakes. Bake at 350 degrees for 1 hour. Everyone will go back for seconds. What is left over is good the next day heated in the microwave.thanksgiving

Did you make any New Year’s resolutions? I used to make resolutions every year, and they were always the same. Now I think of a word for the year. This year my word  is “courage.” I need courage for serious things and those that aren’t so serious.

On the less serious side this year, I want the courage to try to create wearables again, but different from the Jacket Jazz flavor.  I plan to make little dresses and tops using the vintage lace, embellishments, and garment pieces I’ve collected over the years.

Yesterday I started designing a little dress using a pattern from Simplicity called Dottie Angel. I noticed this cute pattern when visiting Michele Muska in her booth at Fall Quilt Market. She said she’d send the pattern to me. The pattern was waiting for me when I went to the office after Christmas. The timing was perfect.

DRESS

The Start of a Little Dress Using a Vintage Apron

I worked on the dress most of today. It’s almost finished. I’ll send you a picture later in the week with it complete. Would love to have your input.

In closing:

The following was a wish on a birthday card I received in 2013. I saved it because I thought the sentiment was a good message for a new year, too. Here it is for you.

May you have a moment to reflect on the past year and all you’ve accomplished and to look forward to all that may be waiting for you in the year ahead…

But mostly, in that moment, may you realize here and now what a gift your life is–not just to you but to everyone who knows you.

You are a gift to me. Thank you for being part of my life. Happy New Year! Judy

 

Saturday’s Simple Recipe Page 17 Pecan Pie

November 28, 2015

My husband and I started our Thanksgiving dinner preparations at 6:30 AM on Thursday. We were ready to sit down to dinner at 1:30, shortly after our  daughter and her family arrived. As a friend of mine said, “You still have to prepare everything no matter if your group is large or small.” We were happy to have one of our families with us. It was extra nice to have Lindsey, Sydney, and Ashton stay with us for a couple of days when their mommy and daddy left after dinner.

huebners

The Huebners with Grammy and Granddaddy

We served a Honey Baked Ham, Cheesy Potatoes, Green Bean Bundles, Jello Salad, and Sister Shubert rolls. We didn’t make the traditional turkey or pumpkin pie. I made Pecan Pie and Lemon Meringue Pie, which are more popular with this group.

Pecan Pie

My sister, Suzanne, comes for a treasured visit each summer, and we sew and cook. She usually brings a new recipe for us to try. She’s a great cook, and I love her Pecan Pie recipe. It’s so easy.

Ingredients

Ingredients

Ingredients

¾ cup sugar

2 tablespoons flour

1 cup white Karo

2 eggs

2 tablespoons of butter

1 teaspoon vanilla

1 cup whole pecans

Instructions

Blend sugar and flour in a bowl. Add other ingredients one at a time, mixing with a spoon. Pour into unbaked pie shell and bake for 50 minutes at 350 degrees. It should be done when a knife inserted comes out clean. Be careful not to over bake.

Pecan Pie

Pecan Pie ready to serve

If you plan to enter my Christmas recipe and/or project contest, please note the deadline is December 1. I will post the winners that day. Two lucky winners will receive a pack of 24 Christmas fat quarters. Good luck.

stack

Stack of 24 Fat Quarters

Good luck with your Christmas shopping and decorating, too. All our Christmas lights went up and on today. I love Christmas lights.

From Our Home to Yours

From Our Home to Yours

Tomorrow, after church, we have a friend from the Quilts, Inc. office coming to help us with putting up decorations in our house. We have a group of 44 people from church coming for a sit-down dinner next Saturday. Should start off the Christmas season for us in a special way.

Make your week special. Hugs, Judy

 

Saturday’s Simple Recipe Page 16 Peach Cobbler

November 20, 2015

Hello everyone,

Just want to get your Saturday recipe sent before I’m off to Disneyland today. Yes, Disneyland in California. We are visiting our son, Troy, and his family here for a long weekend. I got to hold Thompson, and play with him most of the day yesterday. He’s still a sweet, happy baby at almost 6 months old. Troy and Michelle are also very sweet, happy parents.

Thompson

Loving Thompson Murrah

 

Peach Cobbler

This was one of the first recipes our granddaughter, Madison, could make by herself. She won our home rendition of Iron Chef contest with this recipe. I was the other contestant and Granddaddy was the judge. You can’t get much easier than this recipe and it’s yummy, yummy, yummy.

Ingredients

¼ lb butter (1/2 cup)

1 cup flour

1 cup sugar

1 tablespoon Baking powder

¾ cup whole milk

1 qt. pealed peaches or canned peaches drained

ingredients

Ingredients for Peach Cobbler

Instructions

Melt butter in 1 ½ qt. baking dish. Mix flour, sugar, baking powder and milk. Pour over butter, but do not mix.

Pour fruit over the mixture, but do not stir. Bake 1 hour in 350 degree oven.

bake

Ready to Bake

Serve warm with ice cream. Scrumptious.

cobbler

Peach Cobbler Ready to Serve

So that’s it. So easy.

My day is starting off easy. Here’s our view from our room at the Hyatt Regency Long Beach.

view

Room with a View

It’s going to be a beautiful day. Make this cobbler and make everyone and yourself happy. Hope you have a beautiful day. Love you, Judy

 

 

Saturday’s Simple Recipe Page 15 Meringue

November 14, 2015

The party’s over, but my studio is still suffering from the projects before and after Quilt Market and International Quilt Festival. I’m embarrassed to say that I just move things over or onto the floor or another table to make room to create.

studio

Messy Studio

The shows were full of color, classes, shopping, events, and friends. Whenever I could, I spent time in classes taught by Julie Craig from Wichita, Kansas, where she has a dreamy Attic Heirlooms Needlework Shop. She never stops coming up with new ideas using patchwork, trinkets, trims, buttons, and lace. I love all her classes. I had the opportunity to take her big “Crazy Tomato Pincushion” class. Students love Julie’s classes. Everything you need is provided in a kit. Often the machine sewing is done for you before class, so you can start creating immediately.

tomato

Crazy Tomato Pincushion

Maria Shell, from Alaska, taught for International Quilt Festival for the first time this fall. I enjoyed spending Saturday in her “Blogging for Beginners” class. She taught us a few tricks for streamlining our blogs or starting one. I enjoyed the interaction with group discussion and one-on-one consultation with Maria.

catalog

Class Catalog

My thoughts now are focusing on the holiday season. I put some new Christmas items in my etsy shop today including Christmas stockings. I hope you will take a look.

stockings

Stockings made from a Vintage Quilt

stockings

Red and Green Patchwork Stockings

It’s time to get out my boxes of Christmas fabrics, trims, and ephemeral to create more. My sister wants me to make stockings out of this crazy quilt vest. Should be fun to do.

vest

Crazy Quilt Vest

What will you be creating for the Christmas holidays? Will it be a special recipe or a new project?

For Thanksgiving and Christmas, I always make two or three pies. Everyone has their favorite. At least one of them will be topped with meringue using my mother’s recipe.

MeringueIMG_2065

People told my mom she should make pies to sell because she was a superb pie maker. It took me many tries before I could make a good. tall meringue. 

Ingredients

3 egg whites

¼ tsp. cream of tartar

½ cup sugar

Instructions

Separate egg whites from yolks. Let set out at room temperature while you make pie. Beat egg whites on high speed with heavy mixer and blade. Add cream of tartar once you have started mixing. When egg whites are just starting to get thick, slowly add sugar as whites are beating.

Continue beating until soft peaks form. Stop beater when you think meringue is ready, and lift with spatula. If peaks remain for a couple of seconds, then it is ready. It’s hard to over beat, but very easy to under beat the egg whites.IMG_2051

Spread on pie filling all the way out to crust with spatula. Lift meringue with spatula to form peaks.

Place on middle rack in pre-heated oven set to 350 degrees. Check after 10 minutes that it is lightly brown all over. If not, bake up to 15 minutes total.

Try making meringue for your cream pie. Your family will be so impressed with the magic you create for their Christmas dinner.

Christmas Table

Christmas Table set for 14

I have an idea. I think it would be fun to share your favorite holiday recipe or Christmas project with our friends on my blog. What do you think?

I’ve created two stacks of 24 fat quarters of Christmas fabric. I made them from a variety of some of my collectible Christmas fabrics. Some I couldn’t part with because I didn’t have enough to share. There were many that I had plenty of yardage and could share with you.

stack

Stack of 24 Fat Quarters

ready

Ready for a Creation

Send me your favorite holiday recipe or Christmas project. I will have a small committee to choose one of each as our favorites. The winners will receive one of the fat quarter bundles. If it’s OK with you, I will post the winners on my blog with reference to you. I’ll let you know the results on December 1, 2015.

Soon my husband and I will be going to Long Beach to see our younger son and his family. We haven’t seen our new grandson for two months. I know he has changed and grown so much. Can’t wait to kiss those fat cheeks and get all that sugar in his neck.

murrah

Thompson Murrah

We will go to Disneyland while we’re there. I can’t wait. I was 14 years old the first time I went to Disneyland. I loved it then and still do. The photo below is me in the hat holding my nephew Jimmy D. My sister, Joanie, is holding his brother, Timmy. They are now in their 50’s. My mom is in the center. Family get-togethers are the best.

disneyland

First Visit to Disneyland

Make plans for some family or friend time. What could be more special? Blessings and hugs to you all, Judy

 

 

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

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

 

 

 


%d bloggers like this: