July 31, 2020 - Good evening, I thought I would share some recipes on This and That today. I know it has been hot this summer but if you are like me and stayed inside it hasn't been too bad. With the rain we have gotten, everything is still very green; not the normal dryness we usually have in late summer. I hope everyone is staying well during this craziness. I am ready for life to get back to normal and I don't mean the "new normal." I am old fashion and want my life back and I am sure most of you do too.
Everyone needs to say a prayer as schools start back. This will be hard on the students, the teachers, and the parents.
My verse for today is "Know ye not that ye are the temple of God, and that the Spirit of God dwelleth in you?" I Corth 3:16.
May God bless each one of you tonight!
Best Fruit Salad
1 (29 oz) can peach slices
1 (20 oz) can pineapple chunks
1 (3 1/8 oz) box of dry vanilla pudding mix (unsweet)
1 lb of strawberries, quartered
1 banana, sliced
1/2 pint blueberries
1 bunch of grapes (green or red)
1 - 2 tablespoon sugar (optional)
In a large bowl, combine peaches, pineapples, and vanilla pudding mix including juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes and sugar if desired. Chill
Mother's (Avis Sample) Berry Pie
3 cups of berry juice
1 1/2 cups of sugar
1/4 cup of butter
2 big heaping Tablespoons of flour
Crust (enough crust, homemade or bought, for 2 pies)
To juice the berries, place berries in a pan and cover with 3 1/2 cups of water. Bring to a boil; then reduce heat to simmer, cooking until berries are lighter in color. Roll out the crust and bake in a 450 degree oven until the crust is light golden brown. Sprinkle a little sugar on the crust used for the top before baking. (I usually let juice set overnight and cook the crust). In the morning remove seeds/berries from juice and set aside. In a large pot, blend flour and sugar together, and then add to juice. Add butter and cook until thickened. Once berry juice is thickened, turn off fire and break the crust into medium size pieces adding to juice. Place the sugared piece of crust on top (I cut to fit the pan). I like the pie/cobbler to be a little juicy so if you like drier pie/cobbler add more crust to juice.
Note: For berries in pie, just add some fresh berries to the juice. I usually double the recipe and never have much leftover.
Meat and Potato Casserole
6 lg potatoes, sliced crossways
1 1/2 lb hamburger meat
1 medium onion, finely chopped
2 cans cream of mushroom soup
1 -1 1/2 c. grated cheese
salt and pepper to taste
garlic powder or chopped garlic
First boil potatoes until almost done but still firm in salted in water. Drain and set aside. Then brown hamburger meat and onion together until meat is done, drain well. Next add both cans of mushroom soup to the meat mixture. If the meat mixture is thick, add a little milk to thin. In a greased casserole dish, place a layer of cooked potatoes, layer of meat mixture, and then grated cheese alternating layers until all ingredients are used. Top with cheese and bake at 350-degree until cheese is melted and mixture is well heated, about 20-25 minutes.
Nanny's Mexican Chicken
1 pkg of corn tortillas (quartered)
1 chicken, boiled and then debones (thighs are great)
1 large onion, chopped finely
1 c. celery, chopped
1 can chopped green chilies
1/2 c. butter
1/2 c. chicken broth
1 Tablespoon garlic powder
2 cans cream of chicken soup
3 jalapeño peppers (more or less to taste)
1 lb Mexican blend cheese or Monterey jack cheese
Preheat the oven to 350 degrees. Boil chicken, when done debone (boneless/skinless are good), and reserve broth. In a large saucepan combine butter, broth, onion, and celery cooking until tender. Add milk, chicken, peppers and green chilies; Bring mixture to boil to blend flavors. Spray casserole dish and cover bottom with quartered tortillas, milk mixture, cheese then alternate layers until all ingredients are used ending with cheese. Bake in a 350-degree oven until golden brown for about 35-40 minutes.
