I had a pork tenderloin in the freezer I needed to use up. I sliced half of it and cooked the medallions in a skillet with garlic powder, pepper, and a little soy sauce for supper one evening. I used the other half to make some chop suey. Here's the recipe:

Pork Chop Suey

1 Tbsp. oil
1/2 - 1 lb. cubed boneless pork (pork loin, pork steak, country style ribs, or pork chops)
1/2 onion, diced in large (about 1/2") dice
1-2 stalks celery, sliced
1/4 c. red pepper, chopped
1 1/2 cups water
2 Tbsps. finely chopped or shredded carrot (I used my julienne peeler)
1 cup bean sprouts
4 oz. sliced mushrooms
pepper
garlic powder
1/4 cup soy sauce
1 Tbsp. cornstarch

Heat a large skillet. Add the oil and let heat. Add the cubed pork in a single layer and cook until nicely browned. Add the onion, celery, and red pepper and cook until slightly browned and wilted. Add the water, cover, and simmer 5-10 mins. or until meat is thoroughly cooked and the vegetables are cooked as tender as you like them. Season with garlic powder and pepper. Dissolve the cornstarch in the soy sauce and add to the skillet. Bring to a simmer and then let boil for about a minute. Add the bean sprouts, carrot, and mushrooms and cook for a few minutes more. Serve with rice.

Sauté the pork:

Add the vegetables:

Thicken the sauce:

If you are really in a hurry and don't have all these vegetables on hand you can just cook the pork (and onions and celery if you have them) and then add a can of drained oriental vegetables. You can also substitute other vegetables such as baby corn, bamboo shoots, more mushrooms, water chestnuts, etc. About 2 cups of vegetables would be a good amount to aim for.

Chop suey was one of the first meals I ever cooked as a teenager. I used a recipe from an old edition of Better Homes and Gardens called Speedy Chop Suey. It was a speedy recipe because you were supposed to make it in a pressure cooker. We did not have a pressure cooker, so I had to simmer it a bit longer, but it was still pretty good.

When I taught high school home economics we could borrow educational films through the county library system to show in our classes. I tried to preview them before class, but one week I ordered a film called "How to Buy Pork" to show to my class and it arrived late and I was unable to preview it. When I showed it to my class I was dismayed to find that it was a film about how to purchase hogs! It was an old black and white film showing farmers examining the pigs at a market. Fortunately I have never had to buy that kind of pork.

Becka

I got this recipe many, many years ago from my friend Sue. Over the years my daughters and I have made hundreds of these big cookies. One year DD, Nora, made these cookies in heart shaped pans for every room on her hall in the dormitory!

You can put all the dough in a 9" x 13" pan and cut them into bars or you can bake the dough in two 8 or 9 inch round cake pans. The round "big cookies" can then be turned out onto a paper plate or cake board and these make really nice treats, especially for hungry college students. They are also a nice dessert to include when you are taking supper to someone.

Here are the ingredients:

Here's the recipe:

Big Cookies

1 box yellow cake mix
1/2 cup oil
1 egg
1/4 cup water
1tsp. vanilla
1 cup chocolate chips
1/2 cup chopped pecans (optional)

Mix cake mix, oil, water, egg, and vanilla until well blended. Stir in chocolate chips and nuts. Spread in two 8 or 9 inch round cake pans that have been greased and floured and lined with parchment or waxed paper. Bake at 350 degrees for 20 mins. Cool in pans for 10 mins. and then turn out onto a cooling rack covered with a towel. Immediately turn right side up onto a plate or cake board. Cut into wedges to serve.

If you are baking in a 9" x 13" pan you don't need to line the pan with waxed paper. Bake the same way and cut into bars. You can decorate these with the person's name and a border of icing for a birthday or other event. You can also use a chocolate cake mix for a brownie like version. You can also drop the dough onto cookie sheets and bake as you would bake regular chocolate chip cookies.

Here I'm tracing the pan onto waxed paper:

Here is the pan greased, floured, and lined:

Here's the cookie dough ready to go into the oven:

This picture shows how to flip the cookie out onto a towel lined cooling rack:

Here's the important step of peeling off the waxed paper before flipping the cookie right side up onto a plate:

One of DD Megan's friends made a batch with a lemon cake mix one time -- I don't recommend the lemon.

Becka

If I plan to cook a lot of beans ahead for a salad or for freezing I like to use the crockpot. For this method just pick over the dried beans, wash them, and then soak them overnight. In the morning drain off the soaking water and then place them in the crock pot and add water to cover by about 2" above the dried beans. Cook on low for about five hours and then check to see if the beans are tender. If not, cook a while longer.

When I am making bean soup, here is the method I like to use:

Pick over the dried beans and then wash them. Place in a large pot and then cover with water by a couple of inches. Let soak overnight. In the morning drain off this water and add fresh. Bring the beans to a boil and simmer for about two minutes. Cover the pot and let sit for a few hours. (I let them sit while I am at work.) When you return in the late afternoon drain the beans and add fresh water. (You can also add ham broth or drippings if you have any available.) Simmer the beans gently until they are tender. Normally I find this takes less than an hour.

Here's the recipe for the bean soup:

1 lb. great northern beans
1 medium onion (sliced or diced)
2 stalks celery, sliced (with the leaves)
ham broth if available
1-2 cups diced ham
2 potatoes, diced
2-4 carrots, peeled and sliced
1 pinch Italian seasoning
1/4 cup catsup
black pepper

Cook the beans until tender. In the final cooking you can add the ham broth if you have any. (If not, use water or vegetable stock or even chicken broth.) For a pound of beans I would add 6-8 cups of liquid. It depends how "soupy" you like your soup. Add the potatoes and carrots to the beans and continue simmering them.

In a skillet saute the onion, celery, and diced ham in a small amount of oil until the vegetables are wilted. Add these vegetables to the beans.

Simmer until all the vegetables are tender. Add the catsup (the secret ingredient!) and season with black pepper and salt, if needed. The ham and ham broth are often pretty salty, so you may find that you don't need much salt.

Here are the beans, potatoes, and carrots simmering together:

Here are the onions, celery, and ham being sauteed:

Years ago I read a tip about adding a bit of catsup to bean soup to improve the flavor. I was a bit skeptical since I'm normally not a big catsup fan, but it really does perk up the flavor and adds just a hint of tomato taste and color to the soup. The herbs also add a bit of zip.

If you want to freeze part of your soup take out the part you want to freeze before adding the potatoes. Potatoes generally do not freeze well. It's best to add them to the soup right before cooking. You can also add leftover mashed potatoes or some instant potato flakes to this soup as a thickener.

Enjoy your delicious bean soup!

Becka

The Ham Slice

This nice little slice of ham costs about $4-5 dollars but can provide at least three meals for two people. I like to cut it into about five pieces. The meatier pieces can be browned in a skillet for a quick, easy meat serving and the piece with the bone in it can go into soup (such as corn chowder, ham and bean soup, or potato soup) or it can be diced up and used in scrambled eggs, egg casserole, or scalloped potatoes.

Here are a couple of pieces which have been browned in a skillet:

Here's a slice ready to be eaten:

This is delicious with a baked sweet potato!

Here's a bowl of bean soup:

So, keep this in mind the next time you get a hankering for ham.

Becka

Here are the filled shells:

Here are the shells right out of the oven:

Stuffed Shells

1 egg
15 oz. cottage cheese (about 2 cups)
1 heaping cup mozzarella cheese
1/2 cup parmesan cheese, divided
1/4 cup chopped fresh parsley or 1 Tbsp. dried
1/2 tsp. salt
dash white pepper
20 jumbo shells, cooked and then rinsed with cold water
about 3 cups prepared spaghetti sauce

Beat egg lightly. Stir in cottage cheese, mozzarella cheese, 1/4 cup parmesan, parsley, salt, and pepper. Spoon approximately a heaping tablespoonful into each cooked shell. Arrange in a 9" x 13" baking dish. Top with sauce. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 30 mins. Serves 4-6.

This recipe can easily be doubled. If baking from the refrigerator or freezer you will need to increase the baking time. Store in the refrigerator or freezer without the sauce. Add the sauce and final dusting of parmesan cheese just before baking.

You can also add some cooked spinach to the filling if desired. This makes a tasty meal served with salad and garlic bread. Enjoy!

Becka

I have been working on my little on-line quilt-along project that I mentioned in my post called Winter activities. I strayed a little bit from the posted directions, but not too far. The blocks went together quickly and the piecing was fun. I decided to go with black for the sashing because of all the other colors that were involved. I am now working on the machine quilting and am using a variegated thread called antique Christmas and am doing some outline quilting and hope to do a little bit of free motion quilting as well. I've been doing a lot of reading and some practicing in preparation for this step.

Rob has been working on a very cute knitting project. Shortly before Christmas we found this self-striping yarn. He just finished this adorable little baby sweater. I think it is pretty amazing how the yarn forms stripes all on its own. We found the sweater pattern as a free leaflet near the yarn in the store. Here is a link to a .pdf of the pattern.

How about you - have you been doing any crafting during the month of February?

Becka

Toasted Almonds

Just spread the almonds on a cookie sheet and toast in a 375 degree oven. I like to toast them for about 10 mins. and then stir them and toast for about 5 more minutes. Let them cool completely before storing.

Let me know your opinion if you try this!

Becka

I was intrigued because I had never seen or heard of one before. It is a julienne peeler. I asked for one for Christmas that year and have enjoyed using it ever since.

It is very useful for cutting small shreds of vegetables such as cucumbers, zucchini, and carrots. I find it quite handy for garnishing and adding just a bit of color to salads, etc. It is very handy since I'm usually just cooking for the two of us. I can use this little gadget instead of the food processor or some other larger tool.

Another handy gadget that I use frequently is this plastic lettuce knife.

DD Megan gave it to me one year for Christmas. I confess that it was several months before I got around to trying it, but it since has become one of my favorite kitchen tools. To use the lettuce knife you cut the lettuce into bite sized pieces, place them in the bowl of the lettuce spinner. Cover with cold water and then drain into the slotted basket. Then spin the lettuce and it is ready to use for your salad. The plastic knife prevents the cut edges of the lettuce from turning dark. After the lettuce is prepared this way it will keep for a day or two.

Do you have any favorite kitchen tools that make your work in the kitchen easier? Sometimes just one little implement can make a task so much more pleasant. Please comment if you have an idea to share.

Becka

I've been wanting to post this recipe for baked fruit for a while. It's a nice recipe to have on hand because it can function as a dessert or a side dish. You can make it with either regular brown sugar or the Splenda brown sugar if you are cooking for a diabetic.

Pear-Apricot Bake

2 Tbsps. butter or margarine
1 16 oz. can of pear halves, drained
1 16 oz. can of apricot halves, drained
1/3 cup brown sugar
1/2 tsp. cinnamon
Cream or ice cream

Melt butter or margarine in a shallow baking dish in a preheated 350 degree oven. Arrange fruit, rounded side up in the baking dish. Sprinkle with the brown sugar and cinnamon. Bake for 30 mins. Serve warm with cream or ice cream as a dessert or plain as a meat accompaniment. Makes approximately six servings.

Enjoy and stay warm this weekend!

Becka

As many of you know, we had some snow and ice this past weekend. Rob and I stayed busy around the house working on a variety of little projects. One thing I have been doing this past month was trying to get a little more organized.

Many bloggers spent the month of January trying to feed their families from the pantry and freezer. I decided to join the crowd and at least try to organize and use up some of my freezer food. I removed all the food from the freezers (I have two refrigerators with freezers on the top), cleaned the freezers, got rid of a few items, and then tried to put things back in a better organized fashion. I used an idea I had gleaned from Brenda about storing like items individually bagged and then put into a larger bag in the freezer. I now have bags of nuts, cooked chicken, cooked ground beef, etc. I also made an excel chart to help track what I have in the freezers. I keep a tablet on the refrigerator and mark down what goes in and what comes out.

Another area that I have been working on organizing is my fabric stash. I got a lot of ideas from the Quiltville website. I have been working on cutting my scraps into strips and ironing and folding larger pieces of fabric so I can more easily see what is on hand. This is something I hope to continue working on as time permits.

After reading Deb's post about starting in on an on-line quilt-along I found some fat quarters that I thought would work for this project and have been making a few blocks. I recently bought a free-motion quilting foot and hope to practice on this little project.

Have any of you been cleaning and organizing any corners of your home this winter?

Becka

One thing that you can do with the dough is to make pigs in a blanket. For ten hot dogs I would use about half a batch of the pizza dough. Just cut the dough into ten pieces, roll each piece into a "snake" and then wrap it around the hot dog (make a cut down the length of the hot dog to prevent it from bursting in the oven) and place it seam side down on a baking sheet or stone. Bake at 375 degrees for about 15 mins. or until browned.

The second idea is for Ham and Broccoli Loaf. For this you will need:

one recipe for pizza dough
2-3 cups cooked broccoli, cooled and chopped into bite sized pieces
2 cups cubed ham
1 1/2 cups shredded cheddar cheese
2 Tbsps. melted margarine or butter
1 tsp. poppy seeds

Grease a cookie sheet with sides (jelly roll pan) or spray a pizza stone. Roll out half of the dough to fit the pan or stone. Layer the broccoli, ham, and cheese on this crust. Roll out the remainder of the dough just slightly larger and place on top of the filling. Crimp the edges together like you would a pie. Brush the top with the melted butter and sprinkle with the poppy seeds. Bake at 350 degrees for 35-45 mins. or until golden brown. This makes about six main dish servings. It reheats well for lunch and is a good way to use up leftover ham and broccoli.

DD Nora asked if I would post the recipe I have been using for a no-knead (artisanal) pizza dough. Here it is:

Artisan Pizza Dough (makes two crusts)
3 cups bread flour
1/4 cup cornmeal
3/4 Tbsp. yeast
3/4 Tbsp. salt
1/2 Tbsp. sugar
2 Tbsps. olive oil
1 cup plus 6 Tbsps. very warm tap water

Place all ingredients in a bowl with a lid (I use Tupperware). Stir together thoroughly with a spoon or spatula. At this point you can place it in a warm place for two hours (I put mine in the microwave with the light turned on) or place it directly in the refrigerator. Do not put the lid on tightly -- just rest it on top of the bowl. The two hour rise will help to develop the flavor in the dough, but sometimes it just won't work into the schedule. After the two hour rise refrigerate the dough.

The dough will be ready to use in about 24 hours. It will be stickier than the usual pizza dough. Just coat it will a little flour and be patient as you work with it. The convenience of having this dough in the fridge will be worth a little fussiness. Your finished pizza will look a bit more "free form" and "artisanal". Throw those terms around and your family will be impressed! (Just kidding!) This dough will keep for about a week in the refrigerator, although I think it works better if you don't keep it more than three or four days. Sometimes I just make the crust and pre-bake it and keep it for a couple of days or if I won't be using it for awhile I wrap and freeze it. So, give this a try sometime -- all you have to lose is a little bit of flour.

Becka

I made some tea wallets for some friends and family members who are tea drinkers. They were fun to make and hopefully will be useful for the recipients. I hadn't made covered buttons in quite a while and found that the little tool that you use to help cover the buttons (it is included with the button forms) has been greatly improved since I last made some. I found this tutorial for the tea wallet.

I also made some table runners for a few people. I took a class at one of our local fabric stores to learn how to make these, but I was able to find some instructions for the basic technique at this source. These were fun to make and I hope to make myself one for next Christmas!

Here are a couple of pictures of completed table runners:

Here's a close up:

I don't always have time to make as many gifts as I did this year, but I started early and enjoyed making them.

How about you, dear readers -- did you make any gifts for Christmas this year? I know of one family where the siblings all make something for each other each year, rather than purchasing something. They have become really creative and learned some new skills over the years.

Becka

One thing I noticed that has changed in the quarter century since my last visit is that there are a lot more interactive exhibits now. There seem to be more things that are of interest to children. Katie was a little dismayed to see that they had some of the toys on display she had played with as a little girl!

Here are a few pictures of things that we saw that day:

There was a large special exhibit of things built from Legos, such as this dragon:

There was a model of downtown Detroit made from Legos complete with a running train:

There were many, many old bicycles, cars, airplanes, and trains, such as this one:

We saw the chair that Lincoln was sitting in when he was shot:

They also have an Oscar Mayer Wienermobile:

Here is a boy experiencing what it is like to be a hot dog:

You can actually eat a hot dog in the museum but we chose to eat lunch at the Michigan Cafe instead:

We saw many, many other interesting things at the museum. I would definitely encourage you to go if you are ever in the area. It is very well organized and enjoyable.

In my next post I want to show you something I made for Christmas.

Becka

Step #1: Gather your supplies
a fresh pineapple
cutting board
sturdy knife
flexible knife (a friend who lived in Hawaii for a few years gave me this special pineapple knife. It is really great for cutting pineapples and melons.) You could use any thin-bladed knife, like a boning knife.

Step #2: Cut the ends off the pineapple.

Step #3: Cut the pineapple into four pieces, cutting from top to bottom.

Step #4: Using the flexible knife cut the core (the hard, pithy middle section) out of the pineapple. Note: The edges of the core are good for nibbling!

Step #5: Using the flexible knife cut the outer peel off of the pineapple. (If any of the eyes remain you can use the tip of a vegetable peeler to remove them.)

Step #6: Cut the pineapple into cubes.

Enjoy your delicious pineapple!

Becka

One thing I have been wanting to blog about is our time up in Michigan. We rented a van and Nora, Mark, and Katie, Rob and I all drove up to Michigan together. The days flew by while we were up there. We were blessed with pretty good weather and clear roads which made the trip more pleasant. There was a large rock slide in NC in the fall that has caused a road closure that added about an hour to our trip each way, but other than that we had clear roads and no ice and not much snow.

While visiting Meg, Jim, and Drew we spent quite a bit of time visiting on the Isle of Sodor (where Thomas the train lives with his many train friends.) Drew had some Thomas trains before Christmas and received many more for Christmas gifts. One of his favorite new additions was Cranky the Crane.

He also received this workbench and tool kit, complete with goggles.

In my next post I will tell about another place we visited in Michigan, The Henry Ford Museum.

Becka

It is about 20 degrees cooler than normal here this weekend, so it's a good week to pull out all the recipes for soups and stews.

I made couscous for our supper last night. It is a dish that originates in North Africa and that we have been served many times in France. They even have a special piece of cooking equipment that looks kind of like a percolator to prepare it in called a couscoussière. The stew cooks in the bottom part and the pasta steams on the top.

The name couscous refers to both the grain and the stew that is served on top of the grain. The pasta is available just about everywhere now and is very versatile. You can find larger boxes of it at Middle Eastern grocery stores. You can use the grain as a side dish as you would use rice or potatoes, in salads, and even in desserts -- sort of like a rice pudding. It is very easy to cook -- sort of like you would cook minute rice. You just add the grain to boiling water with some butter or oil then place the lid on the saucepan and let it steam for about five minutes. Then you fluff it with a fork and you are good to go.

The stew probably has as many variations as there are recipes for chili here. Here is how I make it:

Couscous
1 medium onion, coarsely chopped
2 small turnips, peeled and diced into 1/2" cubes
6 carrots, peeled and cut into about 1 inch pieces
1 can chick peas, drained or 2-3 cups cooked chick peas
1/2 pound kielbasa, sliced about 1/4" thick
2 chicken breast quarters or 4 thighs, skinned, but bone in
2-3 small zucchini, sliced about 1/2" thick
4-5 cups water
salt and pepper
garlic powder
hot sauce and chicken soup base
1/4 tsp. tumeric
1 tsp. cumin

In large crock pot place onions, turnips, and carrots, seasoning with the salt, pepper, tumeric, cumin and garlic powder. Top with the water, the sliced kielbasa, and the chicken breasts. Cook until the vegetables are tender and the chicken is done (about 4 hours on high.) Remove the chicken to a plate to cool. Test the vegetables for doneness and season the broth with chicken base and hot sauce to your taste. At this time add the zucchini and chick peas and cook for an additional hour or until the zucchini is tender. Bone the chicken and add back in right before serving.

This should have quite a bit of broth. To serve you ladle the stew on top of the couscous and serve with additional hot sauce on the side if desired. It's definitely an acquired taste, but I love the sweetness of the carrots, the slight bitterness of the turnips, the nuttiness of the chick peas and the salty smokiness of the sausage and chicken.

So, if you are in an adventurous mood, give it a try.

Becka

It was cold and blustery and we saw all sorts of weather including snow, rain, sleet, and fog! It was nice to get back home to warmer temps, but we will certainly miss our family up there.

One thing we try to always do when we are up in Michigan is to go to the thrift store. We found lots of treasures this time including some clothes, some books, a big bag of new towels with the tags still on, and a big bag of Tupperware for $4.00!

Here is a picture of what was in the bag:

Here is my favorite piece:

I'm not exactly sure what this little sifter was intended for, but I think I will use it for powdered sugar. It seems like it would be perfect for sifting on top of cakes, cookies, etc. and then for storage afterwards.

I hope you are having a wonderful start to this new year full of the Lord's blessing.

Becka

Snowballs
1 cup (or 2 sticks) butter
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups flour
1 cup chopped pecans or walnuts
Additional powdered sugar for rolling

Cream butter and then add powdered sugar and vanilla. Mix in flour and chopped nuts. Form into small balls a little smaller than a walnut. Bake at 350 degrees for about 20 mins. Cookies should be brown on the bottom only. Let cool slightly and then roll in additional powdered sugar. After they cool a bit more roll in the sugar a second time to give them a more "snowy" appearance. Makes about three dozen.

Another family favorite is this peanut butter fudge. This is another recipe I got years ago from that recipe program on the radio. It, too, is very simple, but very good. Mrs. Pra---, who used to teach in the RTV department at school gave this recipe and said that her boys called pieces of this fudge erasers because it looks like those brown art gum erasers. It is good plain, but over the top with the chocolate layer added. Sorry there's no picture--haven't made this one yet.

Peanut Butter Erasers
2/3 cup evaporated milk
2 cups sugar
1/2 cup peanut butter
1 cup chocolate chips

Combine evaporated milk and sugar in a saucepan and cook to softball stage (a drop of the mixture with form a ball when dropped in a cup of cold water. The ball will be soft and will flatten when you try to pick it up on your finger.) Stir constantly while this mixture is cooking and be sure to use a big enough pan as the sugar mixture will froth up.
Remove the pan from the heat and then add the peanut butter. Stir the fudge until it is about the consistency of runny mashed potatoes and then quickly pour it into a buttered 7" x 11" pan. Immediately sprinkle the chocolate chips on top and let sit for about 5 mins. until the chips soften and you can spread them on top of the fudge. Let cool completely and cut into pieces. Enjoy your delicious fudge!

Becka

Last weekend I made these butter pecan cookies. I didn't have any of the unusual flavorings so I just used 1 Tbsp. vanilla. The combination of the butterscotch chips, toasted pecans, and the sugar/salt coating is very good.

I also made this Mandelbrot, which my husband, the former German teacher,told me means Almond Bread. These cookies are like biscotti. The recipe on the blog uses walnuts, but since I had a large bag of almonds I used those along with the chocolate chips. These are delicious!

I also recently tried these Cranberry Pistachio cookies from a blog called Joy of Baking.

My friend, Cheri, shared some fresh pistachios received as a gift from a relative in California. The green pistachios and red cranberries made a very pretty and tasty cookie. These are a refrigerator cookie and the dough can be made well advance of when you bake the cookies and refrigerated or frozen. I can remember my Aunt Hazel making refrigerator cookies when I was a little girl -- long before you could buy refrigerated cookie dough in the grocery store.

How about you out there in blog-land -- have you tried any new cookie recipes this year that you are willing to share?

Becka

DD Megan posted a link for this recipe for delicious Cheeseburger Soup on her blog a while back. I tried it during the time she and her family were here visiting a couple of weeks ago and made it again this morning. I made a few changes to lighten it up just a bit. Here's my version:

Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
1 tsp. Italian seasoning
3 cups water
1 Tbsp. chicken soup base
4-5 medium size potatoes, peeled and diced
3/4 cup instant potato flakes
8 oz. diced velveeta cheese (or cheese of your choice)
1 cup milk
dash of pepper

Brown beef in soup kettle. Drain off fat and then add onion and cook until it wilts. Add water, Italian seasoning, soup base, and potatoes. Cook about 10 mins. or until potatoes are tender. Stir in the potato flakes and cook a minute or two to thicken. Add the milk and heat through. Add the cheese cubes and stir until they melt. Serve and enjoy!

Becka