Recipes and Ruminations

Greetings and Merry Christmas to you all!!!

Christmas is nearly here and I must confess that shopping and gift wrapping still loom before me.  I am behind on many  things as usual, but have managed to get some cookies baked this year.  I hosted a  cookie exchange and so that got us all started with our baking.  This year I decided to try out several new types of recipes for candy and cookies. They were good but not especially yummy.  Then I tried some fancier cookies that required  more uncommon ingredients and more work. They were good but not anything to write home about.
 
     Now I would  like to share  with you my overall favorite cookie
recipe this season. It's so very basic, so very humble,  and so very delicious.  This is the type of cookie your Grandmother probably made too.
So once again the lesson for me is to keep it simple and walk in the old ways!!  Please try these old fashioned oatmeal cookies and watch your neighbors and friends go on and on about how good they are.  I think we are all getting tired of these new fangled ideas, and gourmet recipes and we secretly long for simpler times and basic humble ingredients. I realize that it's just a cookie recipe but It has a deeper meaning for me.  So lets all put on some Christmas music, and an old fashioned apron, and  prepare these  wholesome cookies.  Have a cozy Christmas everyone.


Oatmeal Cookies

3/4 cup softened butter
1 cup brown sugar
1/2 cup sugar (or less if your want them to be less sweet)
1 egg
1/4 cup water
1 tsp vanilla
3 cups oatmeal
1 cup flour
1 tsp salt
1/2 tsp soda

preheat oven to 350
blend together first 6 ingred.
combine and add dry ingred.
drop rounded teaspoonfuls or make into balls.
Bake for 12-15 minutes.
Allow to finish baking on cookie sheet outside of oven so
that they will stay soft and chewy.
Makes about 4 dozen.

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We may live without poetry, music and art;
We may live without conscience and live without heart;
We may live without friends, we may live without books;
But civilized man cannot live without cooks.

He may live without books-what is knowledge but grieving?
He may live without hope,-what is hope but deceiving?
He may live without love, -what is passion but pining?
But where is the man that can live without dining?
By Owen Meredith

You know,  I have a dear friend of over 25 years.  Throughout the  years we have remained  close friends even though we are states apart.  We are very comfortable with each other and can easily admit our mistakes and failures.  One area we struggle with is keeping our enthusiasm going about our meal preparations.  I'd say about every 6 months or so one of us will admit that we are doing a lousy job at our dinners again and we are in a "cooking rut".  We make jokes about our recent dinners of  "Raman" noodles or boxed mac n' cheese.   We confess our temptations to order pizza  and rationalize by talking about the great dollar menus.  Did you know that if you don't order drinks, you can feed a family of 4 for under 10 dollars!  Enough of this talk!  Doesn't this happen to us all?   I think it especially happens to those of us who are stay at home Mom's who prepare meal after meal for 20 years or so!  Anyway,  I thought I'd choose some very simple recipes that can help us get out of our cooking doldrums.  I hope you will give them a try.  Let's put some music on,  make a cup of tea and try some of these out.
Happy cooking!

Brenda
CREAMY CHICKEN CASSEROLE (5 MINUTE PREP TIME)

5 CUPS CHOPPED COOKED CHICKEN
1 CAN CREAM OF CHICKEN SOUP, UNDILUTED
1 8-OUNCE CARTON SOUR CREAM
1 TABLESPOON POPPY SEEDS
1 1/2 CUPS CRUSHED RITZ CRACKERS
1/4 CUP BUTTER MELTED

COMBINE FIRST 4 INGREDIENTS AND SPOON INTO A LIGHTLY GREASED BAKING DISH.  COMBINE CRUSHED CRACKERS AND BUTTER AND SPRINKLE OVER CHICKEN MIXTURE.  BAKE UNCOVERED AT 350 FOR 30 MINUTES. SERVES 4
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SAUSAGE-STUFFED BREAD LOAF

1 LOAF FRENCH BREAD
1/2 POUND EACH OF GROUND PORK SAUSAGE & GROUND CHUCK
1 CHOPPED ONION
1 CUP MOZZARELLA CHEESE
1 EGG, BEATEN
1/4 CUP CHOPPED PARSLEY
1TEAS. DIJON MUSTARD
1/4 TEAS FENNEL SEEDS
SALT AND PEPPER
2 TBSP BUTTER
1CLOVE GARLIC CRUSHED

CUT OFF ENDS OF LOAF. HOLLOW OUT CENTER OF LOAF. PROCESS BREAD TO MAKE CRUMBS.
COOK MEAT AND ONION, DRAIN. ADD 1 CUP OF BREADCRUMBS, CHEESE AND NEXT 6 INGRED. STIR.
SPOON INTO SHELL. REPLACE LOAF ENDS AND SECURE WITH WOODEN PICKS.  MELT BUTTER ADD GARLIC BRUSH LOAF WRAP IN FOIL AND BAKE AT 400 FOR 25 MIN.  SERVES 4
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TORTILLA-CHILI CASSEROLE

1 PACKAGE TORTILLA CHIPS (9 OUNCE)
2 CANS CHEDDAR SOUP, UNDILUTED
2 CANS CHUNKY CHILE WITH BEANS
GARNISHES: SOUR CREAM, JALAPENO ETC
.
PLACE 4 CUP BROKEN CHIPS INTO A LIGHTLY GREASED BAKING DISH. SPREAD 1 CAN SOUP OVER.SPREAD CHILI OVER SOUP AND TOP WITH OTHER CAN.  BAKE 350 FOR 15 MIN. SPRINKLE WITH REMAINING CHIPS BAKE FOR 5 MIN. GARNISH. ************************************************************************************************

QUICK AND EASY TOSTADAS

1 PACKAGE OF PRE -MADE TOSTADA SHELLS ( MISSION OR OTHER)
REFRIED BEANS, CHEESE, LETTUCE, ANY LEFT OVER MEAT OR CHICKEN
SALSA, CILANTRO, SOUR CREAM

PASS THE SHELLS OUT WITH A SCOOP OF BEANS AND /OR MEAT AND HAVE EVERYONE PREPARE THERE OWN TOSTADAS

THIS IS SO SIMPLE AND YET EVERYONE LOVES IT!  KEEP THESE ITEMS  ON HAND.
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HAM AND POTATO CASSEROLE

1 PACKAGE FROZEN SHREDDED POTATOES
1 HAM SLICE CUT INTO BITE-SIZE PIECES (2 1/2 CUPS)
1 CAN CREAM OF POTATO SOUP ( OR ANY CREAM SOUP)
PEPPER
1/4 CUP PARMESAN CHEESE
1 CUP SHARP CHEDDAR CHEESE
PAPRIKA

COMBINE FIRST 4 INGRED. AND SPOON INTO BAKING DISH.  BAKE AT 400 FOR 25 MIN. SPRINKLE WITH CHEESE AND PAPRIKA. BAKE 5 MORE MIN.  4-6 SERVINGS.
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BAKED CHICKEN NUGGETS

1/2 CUP FINE, DRY BREADCRUMBS
1/4 CUP GRATED PARMESAN CHEESE
1/2 TEAS. DRIED BASIL, THYME
1/4 TEAS SALT
4 SKINNED AND BONED CHICKEN BREAST HALVES, CUT INTO 1 INCH PIECES
1/4 CUP BUTTER MELTED

COMBINE FIRST 5 INGRED. IN A HEAVY ZIP LOCK BAG. SEAL AND SHAKE. DIP CHICKEN IN BUTTER AND SHAKE A FEW PIECES AT A TIME, INTO BREADCRUMB MIXTURE. PLACE CHICKEN ON A GREASED BAKING SHEET. BAKE AT 400 FOR 20 MIN. OR UNTIL BROWNED.  SERVES 4
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BROCCOLI AND CHEESE POTATOES
1 PACKAGE FROZEN BROCCOLI IN CHEESE SAUCE
2 LARGE BAKING POTATOES
4 OUNCES MEXICAN FLAVORED PROCESS CHEESE SPREAD
CHUNKY SALSA

BAKE POTATOES.   MICROWAVE CHEESE SPREAD  AND BROCCOLI. STIR. SPOON OVER SPLIT POTATOES TOP WITH SALSA IF YOU'D LIKE.  (VELVEETA MELTS BETTER THAN CHEDDAR AND MEXICAN VELVEETA ADDS SPICE)
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ASIAN  PASTA SALAD

8 OUNCES DRIED LINGUINE NOODLES
3 CUPS BROCCOLI FLOWERETTS
12 CHERRY TOMATOES, HALVED
4 GREEN ONIONS, SLICED
2 LARGE CARROTS SLICED DIAGONALLY
1/4 CUP SOY SAUCE
2 TBSP SESAME SEEDS, TOASTED
1 TBSP BROWN SUGAR
2 TBSP DARK SESAME OIL
1 TBSP LEMON JUICE
1/4 TEAS. HOT SAUCE
1 CLOVE GARLIC, MINCED

COOK PASTA. DRAIN. RINSE WITH COLD WATER. DRAIN. ADD BROCCOLI AND NEXT 3 INGRED.. TOSS WELL. COMBINE SOY SAUCE AND REMAINING 6 INGREDIENTS IN A SMALL JAR. COVER AND SHAKE. POUR OVER PASTA.  SERVES 4
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Thank you for reading my ramblings.
Brenda

I truly appreciate it when my children or husband remembers to thank me for the meal. Sometimes my dear husband even thanks God for " all of Mom's hard work" when he prays. I appreciate this and it lifts lifts me up. So if I value the thanks and acknowledgment for my efforts, I think our family should remember to also thank our creator who has so abundantly blessed us. Sometimes when we pray we just say what is on our heart. Other times we sing a prayer or recite a memorized prayer. I like to add some variety especially for the children. I would like to share some of my favorite prayers with you. I hope you will share them with your family.

One of my favorite prayers I found in a Mennonite poem book called "poems for memorization". We sing it to a popular hymn melody. "We fold our hands that we may be..... from earthly work and play set free. We bow our heads as we draw near....the king of kings our Father dear. We close our eyes that we may see.....nothing to take our thoughts from thee. Bless now this food before we take....and this we ask for Jesus sake. Amen "

"Come, Lord, and with us dine, Into our darkened hearts please shine, direct our speech to all things pure, that we may live steadfast and sure. Amen"

"For life and health and common things, which every day and hour brings, for home and love and happiness, we thank thee Lord, Amen"

"Be present at our table, Lord, be here and everywhere adored, these mercies bless and grant that we, May strengthen for thy service be. Amen."

"Bless, O Lord, this food to our use... and us.... to Thy service, Through Jesus Christ our Lord. Amen."

The Hebrew Blessing: "Barukh atah Adonai, Elohaynu Meleku ha-olom, ha-motzee lechem meen ha-aretz." "Blessed art Thou, O Lord our God, King of the universe, Who brings forth bread from the earth.

" Barukh atah Adonai, Elohaynu Melech ha-olom, boray pri hagafen." "Blessed art Thou, O Lord our God, King of the Universe, Who creates the fruit of the vine.

" Children's Prayers: "Come, Lord Jesus, be our Guest, and let your gifts to us be blessed.Amen"

"Bless this food, dear Lord, we pray. Make us thankful every day. Amen"

"For warm, safe homes, for clothes to wear, for food to eat and food to share---Thank You, Lord. Amen."

"Dear Jesus, now I bow my head, Before I eat this daily bread. To you, O Lord, my thanks I say, For food and drink another day. Amen."

"Dear Lord, hear us pray, Bless our food today. Lord, we pray again: Bless us too. Amen."

"We thank you, Lord, for happy hearts, for sun and rainy weather. We thank you for the food we eat, and that we are all together. Amen.

" The Johnny Apple seed Song: "O, the Lord is good to me, and so I thank the Lord, for giving me the things I need, The sun and rain and the apple seed, the Lord is good to me." Amen

I hope you and your family can enjoy some of these blessings. Whether we use spontaneous prayers, memorised prayers....whether we express our thanks before during or after the meal is not really so important but just than we all continuue to have grateful hearts. We are so blessed.

Thank you for reading my ramblings.
Brenda

Hello Everyone. I came across this poem and I wanted to share it. Although it is so simple it touched my heart deeply.

DEFINITION

"MOTHER"---A WORD THAT HOLDS THE TENDER SPELL
OF THE DEAR ESSENTIAL THINGS OF EARTH;
A HOME, CLEAN SUNLIT ROOMS,
AND THE GOOD SMELL
OF BREAD, A TABLE SPREAD, A GLOWING HEARTH,
AND LOVE BEYOND THE DREAM OF ANYONE...
I SEARCH FOR WORDS FOR HER....
AND THERE ARE NONE.

GRACE NOIL CROWELL

I really miss my dear Mom. This poem brings me back to the days when I'd arrive home from school tired and hungry. My mom usually had something just out of the oven. It was not fancy. Usually just muffins or a quick bread or cake. She used to make an apple cake that was really good.....almost like a coffee cake with apple slices on top. Let's keep on making delicious treats for our families so they will have some happy memories too.

APPLE CAKE WITH HOT CARAMEL SAUCE

1/2 CUP SHELLED PECANS
2 LARGE COOKING APPLES
1 CUP SUGAR
1 EGG
1 TEAS. BAKING SODA
1/4 TEAS. SALT
1 TEAS CINNAMON
1 TEAS NUTMEG
1 CUP FLOUR
WHIPPED CREAM
FRESH APPLE SLICES

 

CARAMEL SAUCE:

1/2 CUP BUTTER
1/2 CUP BROWN SUGAR
1/2 TEAS SALT
1 TEAS VANILLA
1/2 CUP EVAPORATED MILK

 

PREHEAT OVEN TO 350. CHOP PECANS AND SET ASIDE. CHOP APPLES TO EQUAL 2 1/2 CUPS. CREAM BUTTER, ADD SUGAR AND BEAT TIL FLUFFY. ADD EGG AND BEAT TIL BLENDED. ADD BAKING SODA, SALT, CINNAMON AND NUTMEG. ADD THE FLOUR AND STIR JUST UNTIL BLENDED. STIR IN APPLES AND NUTS. POUR INTO AN OILED 9 INCH ROUND CAKE PAN AND BAKE FOR 30 MINUTES .

PREPARE SAUCE. MELT BUTTER, BROWN SUGAR AND SALT. BRING TO A BOIL AND WWHISK IN VANILLA AND MILK. (THIS SAUCE COULD BE PREPARED AHEAD OF TIME AND THEN REHEATED OVER HOT WATER) TO SERVE, LADLE 2-3 TBSP HOT SAUCE ONTO 8 SERVING PLATES. CUT CAKE IN 8 WEDGES AND PLACE ON TOP OF SAUCE. GARNISH WITH A DOLLOP OF WHIPPED CREAM AND 2 THINLY SLICED APPLE WEDGES, PEEL LEFT ON. CAKE SHOULD BE SERVED WARM.

PLEASE LET ME KNOW IF YOU LIKED THIS RECIPE. I GOT IT OUT OF A GREAT COOKBOOK CALLED "COOKING FROM QUILT COUNTRY" THIS BOOK HAS A COLLECTION OF AMISH AND MENNONITE RECIPES AS WELL AS LOVELY PICTURES OF AMISH COUNTRY LIFE.

BRENDA

It seems that every summer I wish it away. I dream of cooler days when I can once again wear a cozy sweater and make a big pot of hearty stew or chicken pot pie. I long for that chilly morning feeling when I enjoy my first cup of tea curled up under a blanket. I feel a bit guilty though and know I should be thankful for these days. Life is way to short to wish any of them away. I should be happy to have this time to enjoy some of the lazy days of summer with my dear family. I must also confess that I do not enjoy cooking as much during the summer months. I really love to make soups and hearty meals but not when it is 100 degrees outside. I realize that I am not having a grateful heart and am not thanking God for these days he has given me....these very warm days. I should be glad in all of them and try to make some great memories for my family. There....that's my confession. I am now on the hunt for some quick and easy summer recipes to try. Here are a few that I have found. Happy summer everyone!! May we all be truly grateful for these days.

Brenda

OPEN FACED CUCUMBER TEA SANDWICHES
1/2 SMALL CUCUMBER
4 OUNCES CREAM CHEESE (SOFTENED)
1 TEAS FINELY CHOPPED CHIVES OR GREEN ONION TOPS
SALT AND GROUND WHITE PEPPER
6 SLICES OF FIRM WHOLE-WHEAT BREAD
24 THIN SLICES UNPEELED CUCUMBER( I PREFER THE ENGLISH HOTHOUSE)

PEEL 1/2 SMALL CUCUMBER: CUT IT HALF LENGTHWISE AND DISCARD THE SEEDS. FINELY CHOP AND LET IT DRAIN.MIX CHOPPED CUCUMBER WITH CREAM CHEESE AND CHIVES.SEASON WITH SALT AND PEPPER. TRIM CRUSTS OFF BREAD SLICES.SPREAD ONE SIDE OF EACH SLICE WITH CREAM CHEESE MIX. CUT AND SLICE INTO QUARTERS. TOP EACH SQUARE WITH A CUCUMBER SLICE. ARRANGE ON PLATTER AND SERVE IMMEDIATELY.

 

CHICKEN SALAD PITAS

4 PITA BREADS
2 CANS OF CHUNK CHICKEN, CHILLED
2/3 CUP MAYONNAISE
1/2 CUP CELERY
1/2 CUP GRATED CARROTS
SALT AND PEPPER
2 SMALL RIPE TOMATOES
1/2 SMALL CUCUMBER
2 CUPS ALFALFA SPROUTS(IF YOU LIKE SPROUTS!)

WARM PITA BREADS IN OVEN OR MICROWAVE. WRAP UP TO KEEP WARM WHILE YOU MIX ALL THE INGREDIENTS TOGETHER. EACH PITA IN HALF AND OPEN UP THE POCKETS. FILL THE WITH THE CHICKEN MIXTURE, TOMATOES, CUCUMBER SLICES AND SERVE IMMEDIATELY. TOP WITH SPROUTS IF YOU'D LIKE.

 

TOMATO AND MOZZARELLA SALAD
3 LARGE RIPE TOMATOES, SLICED
1 POUND OF MOZZARELLA CHEESE
1 CUP RED CHERRY TOMATOES OR PEAR SHAPED YELLOW TOMATOES
1/4 CUP FRESH BASIL LEAVES

OLIVE OIL DRESSING
1/2 CUP OLIVE OIL
3 TBS[ RED-WINE VINEGAR
SALT AND PEPPER 

CUT LARGE TOMATOES ITO 1/4 INCH THICK SLICES, AND CUT MOZZARELLA INTO 1/4 INCH THICK SLICES, CUT CHERRY TOMATOES IN HALF. ON A SERVING PLATTER, ARRANGE ALTERNATING SLICES OF TOMATOES AND MOZZARELLA CHEESE AROUND THE EDGE OF PLATTER. PLACE THE CHERRY TOMATOES IN THE CENTER. COVER AND REFRIGERATE THE SALAD FOR 30 MINUTES. PREPARE DRESSING. COVER AND SHAKE THE DRESSING UNTIL MIXED. JUST BEFORE SERVING TEAR BASIL LEAVES INTO SLIVERS AND SPRINKLE THEM OVER THE TOMATO SALAD. DRIZZLE IT OVER THE SALAD, AND SERVE.

This week I've decided to prepare a weekly dinner menu plan. I don't know why I've been avoiding this very necessary part of homemaking.....but I have. When I was a little girl, life seemed so simple. My sister and I would walk to the grocery store with my mom once a week. She'd have about 20 or 30 dollars to spend on groceries for the family. To my embarrassment she'd always have to give some of the groceries back to the cashier because she did not have enough money on her. I was ashamed of being "poor" and also secretly prayed that she would not put back the cookies. Anyway, all the this reminiscing is just to say that my dear mother did a menu plan...sort of. As we walked around the store she'd say. "Let me see....Monday....pork chops, Tuesday..... spaghetti, Wednesday.....chicken, Thursday..... meatloaf and Friday...... franks and beans". She would pick out something special for Sunday dinner too. It was just so simple. We never ate out and rarely used prepared items. It seemed she always had a hot meal on the table and it was delicious. It was never gourmet for sure but we all liked it. These days we have more variety, big stores like Costco and Sam's club as well as wonderful Farmers Markets to choose from. We have more modern conveniences and yet we struggle with knowing what to prepare for our families. What's wrong with us? Perhaps I am trying to make it more complicated than it is. Anyway, I decided to share with you my plan for the week if you are interested. Whatever I prepare I usually add an extra vegetable side dish or a salad to accompany the main dish. Most of these dishes are on the website. I hope you'll check them out and then let me know what you think. Happy cooking everyone!! Brenda

Monday........Lemonaide chicken and rice
Tuesday........Vegetable Lazagna (prepare 2 and freeze one)
Wednesday...Hashbrown dinner (crockpot)
Thursday.......Broccoli Chicken/ Rice/Steamed broccoli
Friday...........Corned Beef in Beer(Crock Pot )
Saturday........Soup and Sandwiches
Sunday...........Danish meatballs, red potatoes and green beans

My dear children are big soup eaters. From the time they could manage a spoon, I gave them soup often.....usually several times a week. Now whenever I have a pot of bubbling soup on the stove they are delighted and look forward to a savory bowl of hot soup for lunch. It seems there is nothing more comforting, more stress relieving and more satisfying than soup. Also, we are sure to get plenty of vegetables in our diet when we include soup routinely in our menu. Whether I make a creamy chowder, a chicken noodle, or a hearty bean soup we all enjoy and usually go back for seconds. When I prepare soup I rarely use a recipe. If I do use one it is only a guideline to be modified and "tweaked" to suit our palates. We like our soups flavorful and hearty so we often add more vegetables, more garlic, more cumin, more celery, more "whatever" than the recipe calls for. I mean why bother adding 1 clove of garlic? I don't get it. I usually decide what soup to prepare based upon what I see when I open my refrigerator and cupboards. What do I have on hand? What leftovers? What vegetables? What legumes? I always keep a supply of good chicken broth or at least a flavorful bullion in the pantry at all times, so making a pot of soup is so very simple. It reminds me of the children' s story of "stone soup" minus the stone of course. A delicious and satisfying soup is simply a matter of combining the ingredients you have on hand with a good broth. It's experimental , but I don't think I've ever prepared a bad soup. They've all been good, just some have been "yummier" than others. Secondly, I think about what we are in the mood for. If I have leftover rice in the refrigerator, I'll consider chicken with rice or maybe a Mexican rice and meatball soup. Perhaps a creamy wild rice soup would be a good choice. If I have any ham left over I'd almost always make a split pea soup or navy bean. If I am craving a hearty chowder, I'll combine potatoes, corn, onion, and peppers, and make up some cornbread on the side. If I feel like Mexican I'll combine chicken, celery, black beans, corn, plenty of garlic and cumin and serve this with warmed tortillas. You can even garnish this with some cilantro, cheddar cheese and fresh onion. YUM! If you ever have any left over tortillinies or pasta you can make a delicious minestrone type soup by adding some beans and canned tomatoes with your chicken broth. Garnish this with some good parmisan cheese. The possibilities are endless and never boring. When I make soup our home smells delicious, our tummy's are full and we are warmed and comforted. I don't think we'd get all of this from peanut butter and jelly sandwiches or chicken nuggets. Making a pot of soup is a blessing for you and your family. I hope you'll make some today. Here are some ideas to try. For cream of Broccoli soup combine frozen chopped broccoli with chopped onion, chicken broth, and milk...thicken with flour. You can even add a can of cheese soup to make it a broccoli cheese. Don't let this boil once you've added the milk. Experiment and taste. For vegetable soup I add carrots, celery, onion, any other vegetables I have on hand with chicken broth. If I have any rice or pasta I'll add these. You can even make a creamier soup by adding milk and thickening with flour or instant potatoes. Easy and good. For split pea soup Ill chop up leftover ham or even bacon and fry with garlic, onion, I'll add chopped up carrots. and celery. Then chicken broth and about 2 cups of split peas...an inch of water over the peas too. Bring to a boil and then simmer for about an hour. Taste and season to taste. Get some more ideas on the recipe site and don't forget to give me your ideas for more soups!!!

Brenda

My beloved mother passed away one year ago this January. As I reminisce about her, I am realizing more and more that she had her priorities in order. My mom was not a very organized person, nor did she have an immaculate house. She would say that our home was "lived-in". She did not have a schedule book or even a calendar hanging in the kitchen. In spite of this, she always practiced hospitality. She would never "schedule" someone in to invite for dinner, but welcomed all who crossed her path to come in , relax and eat. For certain, practicing hospitality was a lifestyle for her. I'm really not sure how this was accomplished but we seemed to always have folks over. If mom made a pot of chicken soup, or spaghetti, she would make extra to share with someone in our neighborhood. She was not a fussbudget about her table and our dishes were not lovely or even matching. I don't think she even noticed. She was just so delighted to have a full house. (well I should say, a fuller house because there were already 6 of us in a small 2 bedroom apartment). Nearly every Sunday she made a special dinner. Often it was her "New England Boiled Dinner." She'd boil a ham or corned beef, add cabbage, potatoes, some small onions, carrots, a bay leaf and a turnip or two. The aroma of the beef and vegetables boiling seemed to make it a special day. You just knew it was Sunday because something especially yummy was on the stove. Most of the folks who ate with us were not actually invited in a formal way. Neighbors would drop by from our apartment complex, or my brothers college friends would be over. One neighbor Evelyn would stop in every time my mom was frying liver and onions. My mom would warmly welcome her. On occasion, my dad would have a friend from work whom we called "Uncle Bill." If she did not have supper started when folks come over she'd just "throw" something together. One time my brother had several of his friends over who were visiting from Japan. I was old enough then to worry a bit about how to entertain them. I wanted to make an impression. I wanted to serve on pretty dishes a "highfalutin" meal. My mom was not concerned at all but just happy to have them in her home. Before I knew it out came last nights spaghetti...bread was buttered....vegetables warmed....maybe a salad with Thousand Island dressing prepared. Whatever she had, it was on the table and the guests seemed pleased. They loved sampling American cuisine and ate plenty. I remember feeling relieved that my mom could pull this off and began to delight in the company as well. Bless her heart. I don't think any of us children realized then that she was the one who had her act together. She cared about people more than anything else. It was not a chore for her but a joy to open her humble home and her heart to others. I miss those days. I miss my dear mom and her hospitality. All of a sudden I have a strong urge to prepare a "New England Boiled Dinner." This Sunday I think I will. Hopefully we will have folks over too. I hope you will join me in preparing this delicious and comforting meal. If only my beloved mom could join us. Here's the recipe.

New England Boiled Dinner:
4 pound corned beef roast
4 quarts cold water
3 large onions
2 large turnips
1 medium size head of cabbage
5 large carrots
5 potatoes

Rinse the roast in cold water. Peel the potatoes, carrots turnips, and onions and cut them and cabbage into quarters. Cover the beef with the water, bring to a boil, and drain. Discard this water, which will be very salty. Cover the meat again with four more quarts of water and let it simmer until tender (several hours). Add vegetables the last 30 minuets or so and cook until tender. Remove the vegetables from the broth with a slotted spoon and place on a large platter with the meat in the middle. This will prevent the vegetables from getting soggy. You can butter the vegetables if you want and add some nice fresh ground pepper. I like to put on some nice music while I cook but it should be just as good without it.

Brenda

If someone peeked into your window at mealtime what would they see? Would your table be empty...or perhaps full of paperwork, or an ongoing project? Hopefully, it would have a family gathered around sharing a meal together. I jealously guard my favorite time of the day, our family dinner hour. We are not running to lessons or soccer practice in the evenings but have made this time a priority in our day. It is always worth the effort to make something nourishing and delicious for my family to enjoy and is almost always a happy time for us. It seems that this preparation time of cooking, setting the table, lighting a candle and whatever else is the most "authentic" thing we do all day. I mean its so dependable, it's calming, its "down-to-earth". Sometimes the children help me cook, and we often add music to the mix and even end up dancing in the kitchen a bit. We call Dad to ask what his E.T.A.(estimated time of arrival) is so we can plan accordingly. Our home begins to take on the aroma of garlic or onion, and with the music playing in the background, our spirits begin to pick up a bit. My children are excited about what's cooking, and really happy that Dad's on his way home. All this preparation is never a waste of time but a delightful routine we've established. Our food is rarely gourmet and usually just very simple fare like Mom used to make. You know, a starch, a protein and a vegetable with bread on the side, but when we sit down, hold hands to pray, and talk about the day, it seems as though we are nourishing our souls as well as our bodies. When we take this time out of each day it slows us down and connects us. I feel like we are doing so much more than satisfying our hunger. We are in a sense establishing a lifestyle that hopefully will be passed on to our grandchildren and great grandchildren.

You know, I have a jar filled with slips of paper with questions on them. I thought we could use these questions at dinner time to spark conversations and extend the dinner hour to make it even more meaningful. I've only used it a few times though because we already have so much to say. My children are so anxious to talk to Daddy after not seeing him all day, and I am happy to just listen and watch them eat and laugh and talk. I am so thankful for this time and wouldn't trade it for anything. So we don't play soccer or have lessons in the evenings as to not interrupt this time. It is jealously guarded and if we were to give it up, I'm not sure we would even feel as "human" as we do now. I don't think we would be as close or as nourished physically or spiritually. Blessings to you all......enjoy your dinner hour.....enjoy your family. Brenda