August 23, 2018 - I am sitting here thinking about how fast the summer has gone by. County schools have started and there are many happy children. I remember those days and have fast they went by. I have 5 grandchildren and only one is in school. The other 4 are grown with children of their own and next year some of the greats will be in Pre-K.
I am really getting excited for cooler weather to come this way. I didn’t take a vacation during the summer, but I am going to Maine in October to visit a cousin. I went to Maine in 2016 (drove that time, flying this time) and I just loved it. The October weather in Texas is still warm but should have lows in the 30’s by October in Maine. On my trip, I didn’t see a moose and I so hope I get to see one this time around. My cousin lives on a lake and I may even fish while I am there. My vacations are usually rush, rush, rush but this time I am going to relax and eat fresh Maine lobster more than once.
Recipes
Mexican Chicken (Mother’ Favorite)
1 pkg of corn tortillas, quartered
1 chicken, boiled and deboned (or can use leg quarters)
1 large onion
1 cup chopped celery
½ cup butter
½ cup chicken broth
1 – 2 Tablespoon of garlic powder
1 can of evaporated milk (Pet)
2 cans of cream of chicken soup
3 jalapeno peppers (to taste) chopped finely
1 lb of grated cheese
2 cans of green chilies
Boil chicken, when done debone and reserve broth. In a large sauce pan combine butter, broth, onion, and celery. Cook until tender. Add can milk, peppers, and chicken. Bring to boil to blend flavors. Layer alternate with tortillas and chicken mixture. Top with cheese and bake in 350 degree oven until golden brown (abt 30 minutes).
Jewish Coffee Cake
2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups flour
2 ½ sticks butter, soften
1 large an of evaporated milk (Pet)
1 cup of pecans, chopped
2 teaspoons baking powder
1 cup of maraschino cherries, well drained
Pre-heat oven to 350 degrees. Add soften butter and sugar and cream well. Add eggs beating well after each addition. Mix dry ingredients together then add dry ingredients to cream mixer alternating flour and milk starting and ending with flour mixer. Then add vanilla. Fold in well drained cherries (coating cherries with flour will keep the cherries from settling in the bottom of the pan) adding chopped pecans last. Pour batter into well-greased and floured bundt pan (if using Baker’s Joy be sure to coat pan well). Bake in 350 degree oven for 50-60 minutes or until done. Do not overcook. Cool for a short time in pan before turning onto plate. (Don’t leave in pan too long or cake will stick).
Note: My mother cooked this cake all my life and was her go to cake; much better than just a plain pound cake. In all my years of collecting recipes, I have never found this recipe anywhere else. She got the recipe from Adell Fittz and I don’t have a clue where she found it.
Fruit Cocktail Cake
½ cup shortening
1 ½ cups sugar
2 cups flour
2 eggs
2 teaspoons baking soda
1 large (15 oz) can of fruit cocktail (don’t drain).
Mix together shortening and sugar, then add eggs. Then add dry ingredients to mixture and stir well. Add undrained fruit cocktail last. Bake in lightly greased and floured 9X13 pan in 350 degree oven for 30-35 minutes or until toothpick inserted into cake comes out clean. Do not over bake.
Icing
2 cups sugar
½ stick butter
½ cup flour
1 teaspoon vanilla
1 large can of evaporated milk (Pet)
Mix all the above ingredients together in large sauce pan and cook over medium heat until mixture is thick. Pour icing over warm cake.
