Posts Tagged ‘Recipe’

Pink Ladies 001


(Grandma’s) Copper Penny Carrots

2 lb pkg fresh carrots

1 onion

1 green pepper

1 can tomato soup

3/4 c vinegar

3/4 c vegetable oil

1 c sugar

1 tsp prepared mustard and Worcestershire sauce

salt and pepper

Peel and clean carrots.  Cook until tender, drain and slice.  Place in a bowl.  Mix the rest of the ingredients in pan and cook until heated, then pour over carrots.  Let set overnight.  Salt and pepper to taste.


Grandma has been on my mind this week.  I miss her! Oddly, I do not remember these flowers ever popping up before, 3 of them did this week.  Grandma had flowers such as these in her yard.  She called them Pink Ladies.  She told me that they only bloom once a year and they bloom for only one day.  I guess I am about to find that out. 

By the way, I did a search on Pink Ladies and found Pink Ladies Slippers, which could be another variety of these flowers.  They apparently also grow on long single stems.  Whatever the true name of the flowers are, they are beautiful.

The copper penny carrot recipe was grandma’s.  Each time I visited her home she would tell me, “These are Father Pat’s favorites.  He always asks me for them when he visits.”  I would imagine he did. 

The last time I visited grandma in the nursing home, she talked to me about Mary, the grand-daughter named after herself (and her mother).  She also talked about her visit from Father Pat.  As I left she hugged me and said, “You are such a sweet lady, you will come back and see me?” That was good enough for me.  She remembered Mary, she just could no longer link her to me.

A few days later I received the call.  Grandmother was in the hospital, and it was not good.  I walked into the hospital lobby and was greeted by a man that I did not know, a pastor, a man also declared legally blind.  He really could not see me, he later told me.  He walked up to me, held my hand and said, “I am father Pat.”  I thought my heart would stop right then and there.  I thought I was too late.  “I am going to lead you to her room.  You need to pray for her, she is at peace.”  He walked me up and down the corridors.  We took the various elevators.  He knew his way around.  He talked lovingly of my grandmother.  I then knew why grandmother spoke so highly of Father Pat.  He also told me that several days before her hospitalization he had visited her and she asked him to pray with her.  She was able to recite everything that she knew, and spiritually she was ready to leave this earth apparently.  And at those words my heart was broken, but I was at peace because my grandmother did the right thing.  It gave me strength that was immeasurable.

I stayed with my grandmother until the end that day.  I held her hand and talked to her about letting go, and even though she did not answer me, we talked about where she was going.  It was beautiful.

So…there is my story about copper penny carrots (almost the color of Father Pat’s hair), big grin!!!

By the way, the recipe calls for Mazola oil.  And 3/4 C is a lot of oil…in my opinion!

Have a beautiful Tuesday!




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I am a cheese fiend. I absolutely cannot keep much cheese in the house. How about you?

In my spare time (uh huh) I make goat milk cheese. Chevre is my favorite, especially when garlic and my farm-grown fresh chives are included. I love seeing the muslin bags hanging in my kitchen for 8 hours! It feels old world, not to make little of the great a sense of accomplishment that cheese making adds.

I also enjoy feta goat milk cheese. Oh man, my diet is on the line when I make a batch of feta. I bottled it up once with dried rosemary infused in olive oil. I dipped into that jar enough frequently enough to give myself a belly ache!

One of the easiest and quickest ways to get fresh cheese into the house is to make mozzarella.

Here a quick recipe that includes some microwave usage:

1 gallon milk
1.5 to 2 tsp. citric acid
1/4 tsp. liquid rennet
1/2 C cool water (not chlorinated)
Kosher salt to taste (not iodized)

Dissolve the citric acid in 1/4 C water.

Dissolve the rennet in 1/4 C water.

Pour the milk into a stainless steel or enamel pan. Add the citric acid solution. Stir well. Slowly heat the milk to 90 degrees. You will notice the milk begin to curdle.

At 90 degrees, add your rennet solution. Stir gently, in a top to bottom motion for approximately 1 minute.

Remove the pot from the heat source.

Allow the milk to set for 5 minutes. This allows the curd to form.

Using a long knife, cut the curd in a checkered or cubed pattern, in an approximate 1″ pattern.

Scoop the curds into a microwave safe bowl.

Press the curd with your hands. The goal is to release and pour off as much liquid (whey) as possible.

Microwave the curd on high for 1 minute.

Note: Use caution, the cheese and bowl will get hot! I wear thick rubber gloves during the process.

Remove the bowl from the microwave and quickly work the cheese with a spoon or your hands. Drain off the whey again.

Microwave 2 more times, 35 seconds each. Repeat the kneading, handling and draining each time.

Knead quickly now, as you would bread dough. You will begin to see the cheese firm up and become shiny. Add salt at this time, to taste.

The cheese should now be pliable, and able to be stretched.

You can form the cheese into a ball and drop it into ice water to cool, or you can roll it out and wrap it in wax paper. I prefer the wax paper.

The cheese is ready to eat once cooled.

It will stay fresh for many days wrapped in plastic wrap (after the original cooling).

-cow milk can be used (I cannot personally attest to that statement)
-lipase powder can be added (to give a stronger Italian taste, I prefer without)
-do not use aluminum pans when making this cheese
-do not use iodized salt..that is unless you like green cheese.

Have fun!


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The Red Day

Today was the day to take something red and healthy…and make it into something warm, inviting…and not so healthy…

Fresh Apple Cake

1C vegetable oil

2 C sugar
2 eggs
1 tsp vanilla
2 1/2 C flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 C peeled, diced apples
1/2 C nuts, optional
Cream the first 4 ingredients. Add flour, baking powder, baking soda,
and the salt. Add apples and the nuts.
Bake at 350%, 45-50 minutes, in a greased/floured pan.
The house was a bit chilly today, and I had apples (which is my favorite health food) on hand. Was a good day to bake. Took the chill out of the air and made for a wonderful warm scent throughout the house. By the way, if the apples are lacking in tartness, I add a bit of lemon juice to the apples before adding them to the batter. This recipe makes a very thick batter. I had to use my hands to spread it out in the baking pan.
By the way, I have not removed the red covers from the exercise bicycle yet today, nor have I used the red weights, but I will before I climb into bed tonight!
And speaking of red, Alix of Casa Hice, recently mentioned strolling through the gift shop at Cracker Barrel. My hubby surprised me with an item from that store a few years back. One of my favorites…

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Oatmeal Cookie Recipe

This is the recipe for oatmeal cookies, re: the Nearly Forgotten Oatmeal Cookie blog post. 🙂

The cookies are soft to chewy, not crunchy.

1C butter flavored crisco (I subbed with 1/2 C butter and 1/2 C canola oil)

1 C sugar

1 C brown sugar

2 tsp. vanilla

2 eggs

3 Tbsp. milk

2C flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 c. quick oats (I used the type of oats that you normally boil/cook)

1 C chopped nuts

Add first 6 ingredients together. Mix in next 4 ingredients and fold in oats and chopped nuts. Bake at 375 degrees for 10 minutes.

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