Monday Musings: Thoughts And A Keto Recipe

Good morning! I hope everyone had a delightful weekend? Ours was quiet, which is always nice. Didn't go anywhere or do anything of note on Saturday. Sunday was Church with all my dear sisters and brothers. 

Afterwards we shopped at a new place called Warehouse 203 in Blackshear. They have "train wreck" items: second hand products sold at bargain basement prices. Unfortunately, it's super hot and humid here and they had no A/C in that metal shed. Even with the fans blasting away I wilted after about 5 seconds. I subsequently scooted back out to the truck, turned the A/C on full-blast, and waited on Steve to finish his purchases. Thanks to underactive thyroid my thermostat does not work too well.

On Sunday, we all learned that Jill Biden will not seek a re-election this November. Read that again. Y'all know that's true since according to sources she is the one that's been signing Bills and running the show for the dementia patient. So I hear the Democrats want to run the Queen of Word Salad, Kamala, instead. Good luck with that.🤣  

I made the above dish a couple of days ago. It is pure heaven in a dish. This recipe is a true keeper. Trust me, it doesn't taste keto. It's rich, satisfying and tasty. 

Keto Reese's Lava Brownie (link)

Ingredients
1 large Egg
1/3 cup Cottage Cheese 
3 tablespoons unsweetened Cocoa Powder
1 serving sugar-free Chocolate Baking Chips
1 tablespoon softened sugar-free Peanut Butter

Directions
Blend all ingredients except peanut butter or chocolate chips.
Pour into a small greased glass dish. Stir in chocolate chips gently.
Microwave for 1.5 or 2 minutes. Watch closely. 
Remove. Whilst warm drizzle softened peanut butter on drop. Enjoy!

Serves 2-4 depending on size of slices. 

May what I share give God the glory and edify the Saints. Sunday, I woke up with a start. I dreamed(?) that Jesus Christ our Lord was standing at the door knocking with uncountable amounts of small lights before Him. Everything around the lights was in total blackness. Suddenly, He stopped. Then all the lights gathered together and shot straight up into the Heavenlies. I had to think about it for awhile because it was so startling. (I'm a slow thinker) During Bro. Bob's sermon it all together in my head. Jesus is giving everyone one final chance, then all of us who trust and believe in Him will be gathered up and removed. No, I don't know when and I'm not going to guess. That's up to Him. But, we are close. 

Today it's laundry, clean house and yard before it's 100*, straighten this and that. The same 'ol same 'ol. 

Thanks for stopping by and leaving a comment. I hope the rest of your day is delightful. Keep witnessing, praying and looking forward to that glorious resurrection that is to come. Love ya.

💓🙏💓🙏💓

It's Whats For Supper

Chocolate Chunk Zucchini Bread

This was my first attempt, so, I'm not sure if this is how it was supposed to look or not. Kinda looks like a refugee from a tootsie roll factory, doesn't it. Anyway, above is a snap of what we had for dessert last night, after the cooked mouth-watering yellow squash, zucchini, and green beans with basil from the garden. The bread was also very yummy. (Thank you Simply Linda for the idea!) The recipe is from the Pioneer Woman's website (Ree's recipes are the best) and it is super easy to make.

We're off to a far off land dubbed by Indians the Okefenokee Swamp to do a little bird watching before the weather turns too miserable to enjoy.

I do apologize for not responding more to y'alls comments. My laptop is in the shop making computer access a bit difficult. Hopefully, this will be rectified by week's end.

'Til then, have a blessed day folks.

Very Cool Pizza

Fox Trot

Gosh, it's been hot! The heat index has been well over 100* now for several days. And our area needs rain desperately, not California desperate, but badly nonetheless.

A few days ago, a dear lady at A Haven For Vee, posted a recipe for Very Cool Pizza by The Pampered Chef. Hubby and I tried it this past weekend, and this is what we ended up with:

It's quite good! Served up with beer, it's just like regular pizza only doesn't add to the heat index. What's really fun about this recipe is one can take it's liberties with the ingredients. One secret we learned is to make the bread part at least an hour before wishing to dine. That way the bread is nice and cool. Oh, and also, next time Hubby said he wants to make four small pastry's instead of one large one and cut the cream cheese part in half. It might be less messy that way.

Enjoy!

Recipe: Peanut Butter Energy Balls

This recipe was received from a local dear friend the other day. At first I thought, this sounds dreadful. Dry oatmeal? But, Hubby was a brave soul and made a batch. Now I'm hooked! Please don't be put off by the sorry photo. It looks like something the dogs left for me on the front lawn, I know, but they really are good, low in sugar and salt, and are a life saver if one has low blood sugar as I do.

Peanut Butter Energy Balls
by Vicki D.

1 cup dry, uncooked oatmeal
1/2 cup flax seed
1/2 cup low sugar peanut butter (I recommend Simply Jiff)
1/3 cup honey
1/2 cup raisins (optional) and/or chocolate chips, etc.

Wet hands. Roll into bite size balls. Refrigerate on cookie sheet for at least 30 minutes. Keep refrigerated until eaten.
Makes 12 or more depending on size, amount of ingredients, etc.
Enjoy!

Ride Safe,

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

We had this for supper tonight. It was really easy to fix and excellent for a cold night. I recommend serving it with fresh baked bread too.

Enjoy!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
4 servings

Use leftovers for sandwiches the next day. Place shredded chicken, garbanzos, and tomatoes in pita bread and top with yogurt sauce.

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°F. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Pork Chops With Roasted Sweet Potatoes And Brussel Sprouts

We had this tonight. It's especially appetizing on a cold winter's eve. Enjoy!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Ingredients:
2 Sweet Potatoes, peeled and diced small

1/2 lb Brussel Sprouts, washed and trimmed

4 Thick cut boneless Pork Chops

Salt and Pepper to taste

1 tsp Sage

Canola oil

1/2 cup Honey

1/4 cup Spicy Mustard

Directions:

Add some Canola oil to a large fry pan, add the small pieces of diced Sweet Potatoes and Brussel Sprouts, salt and pepper to taste and stir fry until they start to brown and tenderize.

Transfer the tenderized veggies to a mixing bowl, and a bit more Canola oil to the fry pan and brown the Pork Chops on one side.

Transfer the browned Chops to an oiled baking dish, browned side up and sprinkle the sage on the chops along with salt and pepper to taste.

Add the veggies to the baking dish.

Mix the Honey and Mustard in a bowl then pour over the mixture in the baking dish.

Bake at 375 for 35 minutes or until the Sweet Potatoes are tender to a fork.

Remove from oven and let set for 5 minutes.

Serves 4

A New Way Of Eating

"Now go and get some wheat, barley, beans, lentils, millet, and emmer wheat, and mix them together in a storage jar. ….”  Ezekiel 4:9 (partial) New Living Translation

I know this is the wrong time of year to discuss [gulp] a diet! The first three letters are D-I-E after all. [lol] But I have to share how Hubby and I have been eating a certain way (I won’t use the “d” word again) that has helped us keep the weight off, increase energy levels, and just be healthier all around. It’s also helped us save a lot money on groceries.

One thing we had to face was we really had to give up eating so much red meat and the sugar. Very nearly everything processed has sugar these days. Sugar not only adds pounds, it also causes temporary memory loss, and has been proven to be the primary cause of heart failure and Alzheimer’s. My step-mother died from the ravages of Alzheimer’s. Trust me, you do NOT want to contract this devastating disease. It was awful to watch her mentally disappear from me day by day. It was heart wrenching and has stayed with me all these years. She was skinny as a rail and quite ’healthy’ but would cook with sugar like it was being banned. I’m convinced in my own mind that too much sugar is what helped contribute to her early demise.

A very dear sister-in-law is handicapped with a tumor on her spine. Daily she has to take mind numbing pain killers just to keep from screaming. Poor thing is trapped in her own body. All the pain killers and cycle of pain caused her to have a hard time eating regular meals. She was reduced to eating only one meal a day and only at a specific time and even then hopefully, it wouldn‘t make her sick. Then on top of that, she was plagued with repeating kidney stones. A trusted pain doctor suggested she go vegetarian. So she started experimenting with different vegetarian diets, including giving up dairy products. Turns out, on top of everything else, she has a mild lactose intolerance (I’m severely lactose intolerant myself) and a wheat allergy. Who knew?

Stay with me. I am gong somewhere with this. [lol]

Through her experimenting, she has found a diet that works and keeps her from feeling hungry. Plus she has lost SO much weight! It’s amazing. So she has turned us on to making Almond Milk “blends” (made in the blender).

Here’s an example. Blend the following throughly:
Unsweetened Almond Milk (about 2 cups)
Banana
Flax Seeds
Pumpkin Seeds
Chia Seeds
Brazil Nut
Fresh Apple, cored and peeled
Bee Pollen
Blue Berries (can be frozen)
Grapes
Chard

This blend specifically helps people with diabetes and aids in weight loss. I add frozen strawberries to mine. I also add 2 teaspoons of Splenda to add a little sweetness (but I‘m a Sugar-holic).

One can also blend vegetables. Here‘s an example:
Spinach
Parsley
Plum Tomatoes
Garbanzo Beans
Pumpkin Seeds
Flax Seeds
Lemon Juice
Salt/Pepper to taste
Olive Oil

There’s many, many more and in any variety one can think of.

Sister-in-law also shared with us about eating a brand of bread called Ezekiel 4:9 Bread which has no added sugar.

Granted, it’s a bit bland compared to ‘regular‘ bread, but using this instead of our usual Whole Wheat has helped us keep the pounds off. I didn’t know that eating Whole Wheat was no different than eating a piece of cake! Yipes! The Cinnamon Raisin is especially good.

So hope this helps others, not only to lose weight but also to save money.

Happy New Year!

~ Ride Safe ~

Sparky

Pre Thanksgiving Day Preparations

I absolutely love Thanksgiving Day! It’s hands down my favorite holiday of the year. For me it’s all about family and friends. None of this silly exchanging of gifts. It’s all about just getting together, feeling thankful and building happy memories.

According to the Holy Scriptures, thankfulness pleases God. I liken our praises and thankfulness unto a sweet smelling aroma on the altar of sacrifice to Him. He has given us so much. It is always a fitting time to openingly express our thanks for all the multiple blessings we have through the year. And like all of my readers, I have lots to be thankful for this year too. I’ve been exceedingly blessed this year. First of all, we all have been blessed with a loving Lord and Saviour who by His grace has granted all who believe eternal salvation through His shed blood. Money can’t buy that kind of security! And the most important thing we can do as believers, is share this knowledge of eternal love with those that are perishing. To be someone who is openingly thankful, thoughtful, and kind helps show how much He cares about us all.

Also, my health is much improved over the previous four years. I am thankful to have a safe, comfortable, secure home, a husband that adores me, and access to some of the best food on this planet. We may be poor but we’ve been eating good doggone it! I never was interested in food preparation but retirement changed all that. Hubby is teaching me how to cook like he does. I’m really getting into the planning and cooking of meals, thoroughly enjoying myself along the way.

Since it’s just us tomorrow, we’ve down-sized the turkey day menu. It will still be the traditional Butterball with Cornbread Dressing and the green beans. But instead of a “regular” salad I decided to fix Cucumber Salad. And because of our low-carb diet, I’ve opted for cooked, mashed cauliflower instead of mashed potatoes. We’ve been doing a lot of experimenting using vegetables in place of  other foods. I recently was sent a recipe for Kale baked just like sliced potatoes to make chips. Can’t wait to try it!

Here’s the menu that’s planned for tomorrow:

Butterball turkey stuffed with cooked Cornbread Stovetop Dressing (our one “bad“ carb). Save the drippings for the gravy.

Green beans thoroughly cooked with garlic, basil and coconut oil. They taste as good as if they where boiled in sugar!

Cauliflower:
    Two heads, chopped fine, thoroughly cooked until soft.
    Mash and serve just like potatoes. No bad carbs and even
    tastes better than the “real” thing!

Cucumber Salad:
    4 cucumbers, thinly sliced        ½ cup water
    1 cup white vinegar                 1 tablespoon dried dill
    1 small white onion, thinly sliced

    Toss together the cucumbers and onion in a large bowl.
    Combine the vinegar, water and Splenda in a saucepan
    Over medium-high heat. Bring to a boil. Pour over the
    Cucumber and onions. Stir in dill, cover, and refrigerate
    until cold. Serve next day.

Cranberry sauce: chilled.

Pumpkin Pie:
    1 prepared pie crust                 2 tbsp. Corn Starch
                                                 ½ tsp. Cinnamon
    Filling                                     1 ½ tsp. Pumpkin Pie Spice
    1 can Pumpkin Puree                 1/8 tsp. salt
    ¾ cup Splenda granular             2 eggs
    1/3 cup Half & Half                   1 egg white
    3 tbsp. Heavy Cream                 1 tbsp. Vanilla
    1 tsp. Sugar-Free Maple Syrup    REAL Whipped Cream!

    Preheat oven to 400 degrees F.
    Blend pumpkin puree, Splenda, corn starch, spices
    and salt in a medium bowl. Blend well. In separate bowl,
    mix together remaining ingredients. Stir well. Add to pumpkin
    mixture and stir well.
    Pour pumpkin filling into pie crust. Bake for 35-40 minutes
    or until set in the center and the crust is golden brown.
    Serve warm or chilled with real whipped cream. YUM!


                               Happy Thanksgiving Y‘all!


Psalm 107:1 (NIV) -”Give thanks to the LORD, for He is good; His love endures forever.”

1 Thessalonians 5:18 (NIV) – “Give thanks in all circumstances, for this is God’s will for you in Christ Jesus.

Colossians 4:2 (NIV) – “Devote yourselves to prayer, being watchful and thankful.”

Colossians 3:15 (NIV) – “Let the peace of Christ rule in your hearts, since as members of one body you were called to peace. And be thankful.”

Psalm 69:30 (NIV) –“I will praise God’s name in song and glorify him with thanksgiving.”


                                      ~ Ride Safe ~
                                            Sparky

Recipe: Simple Lemon Chicken Piccata

We had this one-dish wonder tonight. Hubby served it with a side dish of fresh, cooked spinach in garlic. Oh my gosh, it was heavenly! And there's no vampires in our home! [ha ha]

Enjoy.

CHICKEN PICCATA
Recipe by Fabio Viviani
Yield: 2 servings
[link]

Ingredients:
2 medium boneless skinless chicken breasts
2 eggs
1 teaspoon salt
1/2-3/4 cup flour
2 tablespoons butter, divided
2 teaspoons plus 1 tablespoon extra-virgin olive oil 2 tablespoons minced garlic
1/2 cup chicken stock
1/4 cup dry white wine
1 large lemon
2 tablespoons drained capers
1 tablespoon chopped fresh parsley
Freshly ground black pepper to taste

Method:

Cut the chicken breasts in half horizontally: With the blade of the knife horizontal to the work surface and with your free hand pressing down slightly on a chicken breast, slice horizontally through the breast so that you have 2 same-size pieces. Repeat with the remaining breasts, so that you have 4 pieces.

Place the 4 pieces of chicken between 2 pieces of plastic wrap and pound them to about 1/3-inch thickness.

Beat the eggs and salt in a shallow bowl large enough to hold a piece of chicken. Place the flour in another bowl.

Coat the chicken first with the egg and then with the flour, tapping off the excess. Discard any unused egg and flour.

Over medium heat in a nonstick skillet large enough to hold all 4 pieces of chicken in a single layer, melt 1 tablespoon of the butter and add the 2 teaspoons of olive oil.

Add the chicken and saute until it is golden brown, 3 to 5 minutes on each side.

Remove the chicken from the skillet and set it aside.

Add the remaining 1 tablespoon of butter and the 1 tablespoon of olive oil to the skillet.

Add the garlic and capers; saute for 15 seconds.

Add the chicken stock, white wine, and the juice of the lemon.

Boil the sauce to reduce it, about 3 minutes.

Return the chicken to the sauce, and simmer over medium-low heat until the sauce thickens a little more, about 10 minutes. Transfer the chicken to a serving plate.

Add the parsley and pepper to the sauce. Bring it to a boil, and remove it from the heat.

Spoon the sauce over the chicken, and serve.

Basil Chicken Linguine Recipe

 Basil Chicken Linguine
By my husband

INGREDIENTS

2 chicken breasts, chunked
1 large onion, chopped
½ cup Virgin Olive Oil
1 teaspoon garlic or 1 garlic glove minced
2 tablespoons spinach Brushetta
1 teaspoon Basil
½ cup white wine
2 Roma Tomatoes, chopped
Grated Parmesan Cheese
Linguine noodles
Salt to taste


DIRECTIONS:

Put olive oil in pan. Add garlic and onion. Cook on medium heat until onion is tenderized. Add chunked chicken breasts, basil and salt. Stir cook until chicken is no longer pink. Add brushetta, tomatoes, cheese and wine. Continue simmering about 20-25 minutes until moisture is cooked off.

Separately cook Linguine per instructions, drain with cool water.

Pour cooked ingredients over Linguine noodles and serve.

Serves 4 to 6 people.

Just For Fun ~ Our Day In Pictures

A Banded NetWing beetle

landed on the office window.

(Sorry, it's a little blurry.)

Hubby was greeted by a baby Hognose snake

in the workshop this morning.

And we enjoyed zucchini lasagna for supper. YUM!

(our receipe here)

~ Ride Safe ~

Sparky

Hamburger Vegetable Surprise

Ingredients

¼ cup Olive Oil
1 tbsp Garlic, minced
1 Sweet Onion, chopped
1 tsp Basil
1 tsp Oregano
1 lb lean Ground Beef
1 can diced Basil Tomatoes
3 cups frozen mixed vegetables
1/3 package of DaVinci Bucatini (pasta)


In a large fry pan at medium heat cook the olive oil, minced garlic, chopped onion, basil and oregano. Cook until onions tender. Then add the lean ground beef, continue cooking on medium heat. When beef is evenly browned add the can of diced Basil Tomatoes and frozen mixed vegetables. Let simmer.

In a separate pot, bring water to boil and cook the pasta or noodles of your choice until tender (we used DaVinci Bucatini). Then add pasta to the beef mix.

Simmer mixture on medium heat until most of the water cooks off.

Good served with grated parmesan cheese and garlic bread as a side.

Serve hot. Serves about 4-6 people.

~ Ride Safe ~

Sparky

Italian Sausage Ricotta Casserole

Hubby and I have been losing weight on a new diet. No, check that, let's call it a new life-style choice. I have just GOT to lose weight! So, together we decided to cut down on, or completely cut out, the "bad" carbo's. You know potatoes, white rice, gravy, refined sugar, etc. One thing I know, my husband is a fantastic cook! And an absolute genius at creating healthy meals. If we ever decided to open a restaurant, it would blow people away. And he's all self taught too.

Anyway ...

Below is another new scrumptious, healthy, easy recipe that he came up with tonight and he calls it:

Italian Sausage Ricotta Casserole

Ingredients:

(5) zucchini, sliced thin
(1) lg onion, chopped
(1/4) cup canola or olive oil
(1) garlic clove minced
Salt and pepper to taste

(1) pound sweet Italian sausage (not links)

(1) 14 oz. can Del Monte diced garlic basil tomatoes, drained

(3) cups ricotta cheese
(3) eggs, beaten
(1/2) cup grated Parmesan
(1) tablespoon parsley flakes

Optional: canned or fresh mushrooms

Directions:

Sauté onions, zucchini and garlic in the oil until tender.

Separately cook Italian sausage until done and drain.

Add cooked sausage, diced tomatoes, salt & pepper to the sautéed zucchini and onions. Continue simmering until all the liquid cooks off.

In a mixing bowl, blend remaining ingredients until creamy.

Place zucchini and sausage mixture in a large baking dish. Pour ricotta mixture on top.

Bake at 350 degrees for 30-35 minutes until ricotta is firm.

Remove from oven and let set for about 20 minutes before serving.

Makes about 8 servings.

Italian Sausage Ricotta Casserole
Sorry about the lousy picture. We dug into it before I could capture how good it looked before chowing down.

Looks Like We've Gotta Bug And Other Things

Our household has been inundated with a rhino virus this week. I've been so out-of-sorts, I felt like ...

"Edgar Suit" in Men In Black
... yeah, like "we've gotta bug" and I got stuck with the Edgar Suit. But time, and enough drugs, heals all wounds. Hubby had a mild version and my knock-me-to-my-knees-and-cry-Uncle is quickly dispelling.

Onwards and upwards.

I've had time to think and that's not always a good thing. I start reminiscing when I'm not distracted by modern life. I miss having a waist. I miss old friends. I miss having energy. And I miss my little dog Sammy. My dad's miniature schnauzer suffered from congestive heart failure for many months and then finally succumbed to renal failure. He passed on June 10th. Poor little guy. Sam could be a pain in the behind but I miss him. He had so much personality.

Now my other little mini, Maxie, has suddenly taken sick. After a trip outside to take care of "busines", she was attacked by mysterious forces and had a terrible reaction to something. Poor thing was sick! We have yet to find the culprit. From that she contracted a UTI (Urinary Tract Infection) and needed antibiotics. Then even with treatment, she kept wetting at inopportune times. Now it seems she has a hormone deficiency (welcome to my world kid!) and is on medicine for that. Good grief! So much for saving money this month ... NOT!

In the “has anybody else tried this“ catagory: Hubby and I have pretty much given up carbo's. We’re losing weight like crazy and not having any trouble with hunger pains. Yesterday, he made lasagna. For the recipe, he substituted zucchini for the noodles. IT IS SCRUMPTIOUS!! And totally quilt free. One cuts up about 10 zucchini length-wise, pre-bake them in the oven, then use that instead of noodles. Oh, be sure to add a little fennell seed or it won't taste Italian. I wonder what wonderful creation he’ll come up with next.

I’m praying that Hurricane Irene will drop some of that lovely rain on us. Or, better still, maybe the Lord will send a Tropical Storm or two to the Texas Hill Country. They need it desperately!

Well, I’m tired again. This thing is kickin’ my backside. Hope y’all are having a good week and not thinking too much. :)

Sitting Alone Digging Up Bones

Myra and Dad
Early 1990's
Bostic, Rutherford County, NC

I was thinking [and that's dangerous for me] last night, that seven years ago, I got the cellular call from Dad that my step-mom of 36 years, Myra, had died. Hubby and I were up in Atlanta, GA, at one of the annual International Motorcycle Shows. I remember it as clear as if it was just yesterday. Poor thing had been in a nursing home for several months prior to this. We were expecting it but not this soon. Dad had had to put her in the home because of the Alzheimer's, which is such a horrible, devastating disease, and while there she contracted pneumonia. Dad's health was failing too and he couldn't take care of her properly anymore. That must have been a very difficult decision, not one that I would relish making. I'm so glad that she didn't have to spend years in that depressing home. Jesus was extra merciful and took her home with Him quickly that she may be in Glory.

Among Myra's many talents of sewing, crafting, painting, and housekeeping, she was first and foremost a superior cook! Her meals where always to be desired. And it's funny too because that was her maiden name. She was related to the famous Cook's who came over on the Mayflower. I still have many of her recipes and use them frequently.

Here's one of my favorites. This is really good! One can also substitute ground beef for the turkey. It actually tastes like pizza with no crust. It yummy and no heavy carbo's. [drool]:

Myra's Pie Pan Turkey

2 cups chopped turkey
1 1/2 cups diced sweet onions
1 cup shredded mexican cheese ~ or swiss or provolone, any you prefer
4 1/2 ounces mushrooms
1/2 teaspoon salt

Topping:
1 1/2 cups skim milk or any milk preferred
3/4 cups Bisquick
2 eggs

Combine topping ingredients. Let sit.
Combine turkey or meat, onions, cheese, mushrooms and seasonings in large baking dish. Mix. Pour topping over turkey, etc.
Bake at 375 degrees for 35 to 40 minutes or until golden brown.


If you're a member of Findagrave [it's free], won't you please take a moment to leave a virtual flower on her grave? The obituary I wrote for her is there also. I know she'd say Thanks and I do too.

Have a blessed day y'all.

Happy Thanksgiving!

In early autumn of 1621, the 53 surviving Pilgrims celebrated their successful harvest, as was the English custom. During this time,

"Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, Many of the Indians coming amongst us, and among the rest their greatest King Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others. And although it be not always so plentiful as it was this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty."

From this we know that the feast went on for three days, included ninety Indians, and food was plentiful. In addition, to the venison provided by the Indians, there was enough wild fowl to supply the village for a week. The fowl would have included ducks, geese, turkeys and even swans.

Martha Stewart Tablesetting

Some Fun Facts About Thanksgiving:

• President George Washington issued the first national Thanksgiving Day Proclamation in the year 1789 and again in 1795.
• The State of New York officially made Thanksgiving Day an annual custom in 1817.
• Sarah Josepha Hale, an editor with a magazine, started a Thanksgiving campaign in 1827 and it was result of her efforts that in 1863 Thanksgiving was observed as a day for national thanksgiving and prayer.
• Abraham Lincoln issued a 'Thanksgiving Proclamation' on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving. Whereas earlier the presidents used to make an annual proclamation to specify the day when Thanksgiving was to be held.
• President Franklin D. Roosevelt restored Thursday before last of November as Thanksgiving Day in the year 1939. He did so to make the Christmas shopping longer and thus stimulate the economy of the state.
• Congress passed an official proclamation in 1941 and declared that now onwards Thanksgiving will be observed as a legal holiday on the fourth Thursday of November every year.

This is supposedly an ancient (1600's) recipe you might enjoy. It is a wheat pudding on the order of an Indian Pudding [just sounds like a lot of work to me]:

Furmenty

Ingredients1 cup cracked wheat
1/8 tsp. ground mace
1 quart milk
1/2 tsp. ground cinnamon
3/4 cup milk
1/4 cup brown sugar
1/2 cup heavy cream
2 egg yolks
1/2 tsp. salt additional brown sugar

Directions:In a large pot, bring the water to a boil and add the wheat. Lower heat to simmer, cover, and continue to cook for 1/2 hour, or until, soft. Drain off all the water and add the milk, cream, salt, mace, cinnamon and sugar. Continue to simmer, stirring occasionally, until most of the liquid is absorbed (20 to 30 minutes). In a small bowl, beat the egg yolks and slowly stir 1/2 cup of the wheat mixture into the yolks. Then stir the yolk mixture into the pot, and continue cooking for another 5 minutes, stirring frequently. Serve sprinkled with brown sugar.

I hope that everyone out there in Blog Land has a blessed day and that you’re surrounded by lots of loved ones.
.
Happy Thanksgiving Y'all!

♥ ∞

A Thanksgiving Recipe From My Home

Before The Thanksgiving Meal

The one thing I do miss about this time of year, is traveling to western North Carolina and consuming mass quantities of my step mother's cooking. She was *the* best, bar none, in the kitchen. Myra could have been a gourmet cook easily. She tried to teach me her ways in the kitchen but too no avail. Poor dear went prematurily grey from it! I'm hopeless. But I managed to save some of her recipes after she passed away in January 2004.

Below is one of her receipes that was absolutely to die for ... not literally, of course. Sweetie fixes it nearly every year (good thing he can cook or I'd starve). I thought I would share it with my bloggy buddies since we'll all be knee deep in turkey leftovers after Thursday, searching for some way to 'dispose' of all that yummy turkey! This is one tasty way that we use up those tasty remainders.

Myra's Pie Pan Turkey
2 cups chopped turkey

1 1/2 cups diced onions

1 cup shredded Swiss cheese

4 1/2 ozs mushrooms

1/2 teaspoon salt

Topping:

1 1/2 cups skim milk

3/4 cup Bisquick

3 eggs

Combine topping ingredients first, let sit. Combine turkey, onions, cheese, mushrooms and seasonings in large baking dish. Pour topping over turkey mixture. Bake at 375 degrees for 35 to 40 minutes or until golden brown.

What we'll all look like after the meal!!
"Oh MY goodness, I am soooo stuffed!!"

Do you have any receipes for using leftover turkey or whatever? Share it here or at your blogs. I'm sure we'll be all ears!

Enjoy!
♥ ∞