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home : news : news
October 22, 2018

10/4/2018 3:12:00 PM
Recipes that mom would make

More apple recipes today? No-o-o-o-o. I’m not sure if you’re happy about that or not. My “apple file” is over-flowing so I think I’ll take a couple days of looking through the recipes and thin the file out! Since there is still a lot of time before the apple picking season is over I will refrain from apple recipes, for a while.

I wondered what kind of recipes I should share with you today. I thought about the foods that Mom would make that had ingredients in the kitchen or pantry, without having to go to the grocery store to buy certain items. Mom was an “on sale” person when doing her shopping and I guess the apple (oops) doesn’t fall far from the tree. My conclusion was to do recipes that you and I might want to think about and prepare….recipes we grew up with.
How about….

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MOM’S MEATLOAF
2 eggs
3/4 c. milk
2/3 c. finely crushed saltine crackers
1/2 c. diced onion
3/4  t. salt
1/2 t. sage
Dash pepper
1-1/2 lbs. lean ground beef
3/4 c. ketchup
1/2 c. packed brown sugar
1 t. Worcestershire sauce

In a large bowl, beat eggs; add milk, cracker crumbs, onion, salt, sage and pepper. Add beef and lightly mix well. Shape into an 8-1/2 by 4-1/2-in. loaf onto an ungreased shallow baking pan (with sides). Combine remaining ingredients; spread 3/4 c. over meat loaf.
Bake at 350 degrees for 60-65 minutes, or until no pink juice comes out of meat when poked with a fork. (Potatoes can be baked along with the loaf, if you wish). Let stand 10 minutes before slicing. Serve with warmed, remaining sauce.  Makes 6-8 servings.

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Mom would make bulk pork sausage, when we butchered pigs, grinding the scrap pork pieces using an old-fashioned grinder (which I still have, but rarely use). This is still one of my favorite hearty breakfast or lunch meals.

SAUSAGE AND 
GRAVY BISCUITS
1 lb.  seasoned bulk pork sausage
2 T. minced onion
6 T. flour
4 c. milk, warmed
1/2 t. each, poultry seasoning and nutmeg
1/4 t. salt
1/8 t. pepper
Dash of Worcestershire sauce
10 baking powder biscuits, purchased, home-baked or bake buttermilk biscuits, from a tube, found in the dairy dept.

Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir 4-5 minutes. Drain;  saving 2 T. of drippings. Stir in flour; cook over medium heat about 6 minutes or until mixture bubbles and turns golden, stirring constantly. Slowly stir in warm milk. Adds seasonings and Worcestershire sauce. Cook and stir until thickened. To serve, slice biscuits in half; spoon gravy over.  Makes 5 servings, using 2 whole biscuits per serving.

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If you haven’t had a veggie garden as we did, the grocery store has everything you need to make this soup. One of our daughters called and said she was making soup for supper. “Mom, guess what kind of soup I’m making? It’s one of our favorites…Grandma Skovrans’ Kalifka Soup.”  Otherwise known as….

CAULIFLOWER SOUP
2 qts. water
1 small head cauliflower, cut in bite-size pieces
2 medium carrots, coarsely shredded or diced small
1/2 t. salt
2 T. snipped, fresh parsley
3 T. butter
1/3 c. finely diced onion
2 T. flour

In a 3-qt. saucepan, bring water to a boil; add cauliflower, carrots and salt. Bring to a boil; simmer, covered, for 5 minutes. Add parsley. Continue to simmer 5 minutes. Meanwhile, in a small skillet, sauté onions in butter over low to medium heat until onions are very lightly browned. Stir in flour until mixture is golden brown. Don’t let it get dark. Remove from heat; slowly stir in 1 c. hot cauliflower liquid. Return to heat; bring to a boil over medium heat, stirring constantly to keep the “gravy” smooth. Add to soup. Bring to a boil. Lower heat and simmer 2-3 minutes.  Serve with muffins, garlic bread or bread sticks. Makes 6-8 servings.

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When we would come home from school mom would have, occasionally, this type of  bar ready to eat. It didn’t take long to make and all of the ingredients were in the pantry ready to make into something. Graham crackers were always on the shelf too but these were special, especially in the winter as the wood stove would warm up the kitchen. We called them…

GRAHAM CRACKER BROWNIES
2 c. graham cracker crumbs (about 32 squares)
1 t. baking powder                                                           
Pinch of salt                                                                          
1 – 14 oz. can sweetened condensed milk
1 c. chocolate chips

In a medium bowl, combine graham crackers, baking powder and salt, mixing well. Stir in condensed milk. Stir in chocolate chips. Spread into a greased 8x8-in. square baking pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack or set on a pot holder on the cupboard.  Makes about 12 bars.

Thought for the Day: It’s alright to hold a conversation, but you should let go of it now and then.



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