We had never grilled turkey breast before, which is probably why this wasn't our idea of a great meal. Next!
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Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Cakes
Next Recipe: Chocolate Cheese Cake - looks awesome! I'll be back after while!. Bon Appetit!
Thursday, December 22, 2011
Vacation Trip to Thunder Bay, Ontario with Arliss, Bob and Sybil Moreland: There, and Back Again
[Bob Moreland, my stepfather, writes a column ('Friends and Fancies') that is published in a number of newspapers in South Dakota and Nebraska. His September 2011 columns described the vacation trip I took with Bob, my mother Arliss, and Bob's daughter Sybil at the end of August. We had a great time and I wanted to share Bob's viewpoint (with his permission) as well as my own photos and images. I have also added some additional information and weblinks where I think it will add to the story (my comments are in italics). - DeAnn]
#412 Friends and Fancies
By Bob Moreland
September 1, 2011
By Bob Moreland
September 1, 2011
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| Bob Moreland, photo by Steve Moreland |
This has been an eventful week. Last Sunday we packed our suitcases and headed to the Fairground in Valentine. We arrived just as the Sand Painters and other exhibitors were about ready to take their paintings from the walls. They had entered some very professional paintings and photography. Dave Dorsey had the “best of show” ribbon with a painting making the use of color in an abstract painting of an outdoor scene.
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| Green Valley Ranch, near Merriman, Nebraska, to Valentine, Nebraska |
I got Pat’s likeness fairly well captured but thought she was too dark and started experimenting. By the use of pastel chalk I did get it lightened but lost the details. Realizing that I needed to present it within a period of 24 hours I wiped it out with a rag approximately 6 or 7 times trying every medium at my disposal with the hope that I could get it to look even close to resembling Pat as I had it before all the wipeouts. Knowing that I would have no other time to write this week’s Friends and Fancies I spent the whole time from supper to breakfast trying to complete both projects. I blamed near decided to scrap my portrait of Pat but it was too late for any other plan so took it and received a hug and a thank you! Had anyone asked about the media that I used I would have told them, “A combination of lead pencil, magic marker, chalk, water color, oil paints, erasers, sandpaper, ball-point pen, crayola, my jack knife and spit.”
*****
I told Arliss at the time we got married, just a month short of four years ago, several places that I wanted to take her and people that I wanted her to meet.  |
| Bob and Arliss on their sunny wedding day, October 2, 2007 |
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| Merriman to Valentine to Pierre |
We drove from Valentine to Pierre, to the home of Merlyn and Arliss’ daughter, DeAnn Hilmoe. They were expecting us! Merlyn had an outdoor cooker with deep fat at the boiling stage and was just ready to put in his last catch of Walleyes. Added to that pleasant scene were our long-time friends, Dan and Myrna Buckles, formerly from Martin, now living in Pierre, their mouths watering, witnessing.
In a short time we were enjoying Walleye, and Zucchini Stir-fry, a meal to be remembered.
In a short time we were enjoying Walleye, and Zucchini Stir-fry, a meal to be remembered.
After a good night’s sleep, DeAnn, Sybil, Arliss and I left for Benson, MN for a noon lunch with Arley Anderson. Arley was Elaine’s late brother Bruce’s wife [Elaine was Bob's first wife, who passed away about seven years ago. Arley is Elaine's sister-in-law.] Arley's son Rob and his wife Pam joined us briefly. [On our way to Benson, we stopped in Redfield, SD to get some gas - "coincidentally," my cousin Evey DeKay was just arriving at work at the next convenience store, so we got to greet her and catch up on her life. 'Next time' maybe we'll get to see her sister Marleen as well!]  |
| Pierre to Benson, Minnesota |
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| Benson, MN to Foley, MN to Duluth later that night |
After catching up on happenings since the last time we had been together we headed for Duluth, MN where DeAnn’s brother-in-law Dick Hilmoe and wife Judie live.
However, our next stop was in Foley, MN to see Randy and Donna Schaefer who worked for us a number of years ago. [To Be Continued...]
Wednesday, July 20, 2011
Carrot Salad
And I'm back to the Columbia Classics Car Club Trophy Recipes! Last evening I made Carrot Salad as a side dish. It was a hit!
This recipe was provided to the cookbook by Rita Nehls, and this is her note with the recipe: "This was my Mother's recipe. She used 4 cups of carrots; instead of dicing her onions she slices them so they can be eaten in rngs and puts her peppers in chunks. Then she reuses the dressing as a salad dressing when the carrots are all gone. TALK ABOUT FRUGAL...a depression child, you know! Anyway, enjoy it whichever way you want. You have seen mine and I chop everything as most men don't like a salad that has large green pepper chunks or onion chunks in it. ENJOY."
After supper someone suggested that very thing: saving the leftover dressing to use on green salad. It is reminiscent of a Dorothy Lynch dressing - very good.
The recipe from the cookbook suggests cider or red wine vineger, so I used red wine vineger; and calls for a slightly smaller amount of olive or vegetable oil (1/3 cup), in addition to specifying the amount of salt and pepper - 1 teaspoon each.
The main dish with this meal was Fettucine Alfredo con Pollo (fettucine with jar sauce and chicken breasts) and it was also terrific. I must have gotten the recipe from a friend, as I had it saved in my Word document recipe list of favorites. (I name the documents by type of recipe so they are easy to find, like Recipes - Main Dishes - Fettucine Alfredo con Pollo.) This one was easy to make and delicious. I looked at cheaper brands alfredo sauce but they all substituted soy ingredients for cream, so I went with Bertolli as the recipe recommends.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Main Dishes
Next Recipe: Barbecued Marinated Firebird (turkey breast)I'll be back after while!. Bon Appetit!
This recipe was provided to the cookbook by Rita Nehls, and this is her note with the recipe: "This was my Mother's recipe. She used 4 cups of carrots; instead of dicing her onions she slices them so they can be eaten in rngs and puts her peppers in chunks. Then she reuses the dressing as a salad dressing when the carrots are all gone. TALK ABOUT FRUGAL...a depression child, you know! Anyway, enjoy it whichever way you want. You have seen mine and I chop everything as most men don't like a salad that has large green pepper chunks or onion chunks in it. ENJOY."
After supper someone suggested that very thing: saving the leftover dressing to use on green salad. It is reminiscent of a Dorothy Lynch dressing - very good.
The recipe from the cookbook suggests cider or red wine vineger, so I used red wine vineger; and calls for a slightly smaller amount of olive or vegetable oil (1/3 cup), in addition to specifying the amount of salt and pepper - 1 teaspoon each.
The main dish with this meal was Fettucine Alfredo con Pollo (fettucine with jar sauce and chicken breasts) and it was also terrific. I must have gotten the recipe from a friend, as I had it saved in my Word document recipe list of favorites. (I name the documents by type of recipe so they are easy to find, like Recipes - Main Dishes - Fettucine Alfredo con Pollo.) This one was easy to make and delicious. I looked at cheaper brands alfredo sauce but they all substituted soy ingredients for cream, so I went with Bertolli as the recipe recommends.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Main Dishes
Next Recipe: Barbecued Marinated Firebird (turkey breast)I'll be back after while!. Bon Appetit!
Wednesday, June 22, 2011
You Can Ask!
I visited the AAUW book sale at the very end of the day - just when they were selling an entire bag of books for $1. Serendipitously, I found several books I've always wanted to read, and several others that were favorites in the past. I so love finding something extremely valuable while you are looking for something else. Love that multi-tasking.
The first one I found was "The Gold of Troy" by Robert Payne, which tells the story of Heinrich Schliemann, 1820-1890, a self-made man and scholar who discovered the archeological site of Troy by using Homer's Iliad as a travel guide. I don't remember how old I was when I first read it - probably middle school. In those days I was very interested in Greek mythology as well as history (as I continue to be) and I think I will enjoy rereading it every bit as much.
I also found a copy of James Michener's book Caravans, which was a bargain I couldn't resist. I remember reading it the first summer I lived in Pierre (1974) as a college student working at the State Library. Last year I read it again and gave my copy to Dawson Lewis, whose son Michael was then with the Marines in Afghanistan. He sent it to Michael, and Michael actually was in the same area described in 'Caravans' and saw these 'khettaras', man-made subterranean tunnels used for water transport. I'm glad to have it back in my library.
And then there's What Happens When Women Pray, Evelyn Christensen's little book that has had a revolutionary effect on prayer groups in every decade since the 1970s. I overheard my mother's prayer group when they were studying the section on specific prayers from the chapter "Methods - the Six S's'. She was telling them a story from my life: during one holiday vacation, while home from the University of South Dakota, I wanted something from my Dad, or wanted him to do something. He knew I wanted it, and I knew he knew I wanted it. I'm not sure whether he knew that I knew he knew I wanted it. OK, enough of that.
I don't actually remember now what it was I wanted; maybe I wanted to drive my brother's car back to school? At any rate, Dad did not do or provide whatever it was. When Mom asked him why he didn't, since he knew I wanted it, he simply said, "She never asked."
How many times do we miss out because we don't actually say what we want in so many words, but just drop hints? This happens in prayer as well as in personal interactions. Just come right out and ask!
The first one I found was "The Gold of Troy" by Robert Payne, which tells the story of Heinrich Schliemann, 1820-1890, a self-made man and scholar who discovered the archeological site of Troy by using Homer's Iliad as a travel guide. I don't remember how old I was when I first read it - probably middle school. In those days I was very interested in Greek mythology as well as history (as I continue to be) and I think I will enjoy rereading it every bit as much.
I also found a copy of James Michener's book Caravans, which was a bargain I couldn't resist. I remember reading it the first summer I lived in Pierre (1974) as a college student working at the State Library. Last year I read it again and gave my copy to Dawson Lewis, whose son Michael was then with the Marines in Afghanistan. He sent it to Michael, and Michael actually was in the same area described in 'Caravans' and saw these 'khettaras', man-made subterranean tunnels used for water transport. I'm glad to have it back in my library.
And then there's What Happens When Women Pray, Evelyn Christensen's little book that has had a revolutionary effect on prayer groups in every decade since the 1970s. I overheard my mother's prayer group when they were studying the section on specific prayers from the chapter "Methods - the Six S's'. She was telling them a story from my life: during one holiday vacation, while home from the University of South Dakota, I wanted something from my Dad, or wanted him to do something. He knew I wanted it, and I knew he knew I wanted it. I'm not sure whether he knew that I knew he knew I wanted it. OK, enough of that.
I don't actually remember now what it was I wanted; maybe I wanted to drive my brother's car back to school? At any rate, Dad did not do or provide whatever it was. When Mom asked him why he didn't, since he knew I wanted it, he simply said, "She never asked."
How many times do we miss out because we don't actually say what we want in so many words, but just drop hints? This happens in prayer as well as in personal interactions. Just come right out and ask!
Saturday, May 14, 2011
Baked Omelet for Saturday Night Supper
It has been such an interesting challenge to incorporate the recipes that will be next in line in the cookbook challenge into our meals. It means looking ahead far enough that we have ingredients for several recipes at all times, so that I can make one or more at a moments' notice as time (and interest) and appetite allow. It's a juggling act - finding time to cook, at a time when I feel like cooking and Merlyn feels like eating what's on the menu. Saturday night turned out to be the 'sweet spot' in last week's juggling act.
Saturday nights are always special in my mind. In my childhood, Saturday nights were when we took our baths. I'm sure we took them at other times, but my strongest memory is of the Saturday night bath, in anticipation of Sunday morning church, with clean body, hair, and clothes. It's such a strong a metaphor of the way we'd like to approach God - with clean hands and a pure heart.
When I was 5, we moved to a house with a real bathtub!!! There were lots of other new and wonderful things but the bathtub really stood out to me. Fast forward to the present, and I'm a morning shower person, and only occasionally soak in the tub. I still think hot water is one of God's greatest gifts! Again, it's a metaphor for His gifts to us - God requires us to come before Him in purity, and then gives us the means to do it!
Saturday night was a great time to try this Baked Omelet. It's simple and filling! I couldn't find a similar recipe online so will reproduce it below.
BAKED OMELET
1 lb. bacon, ham or sausage meat (cooked and drained). Line bottom of 13 x 9 pan with meat; top with sliced cheddar cheese and sliced mushrooms.
Beat together:
1 1/2 dozen eggs (18)
1 1/2 cups milk
Salt and pepper to taste
Pour over cheese and bake at 400 degrees for 30 minutes.
Unhappily, <hangs head> I was not successful in my quest to follow the recipe exactly. Since there were just the two of us, we elected to cut the recipe in half and use a 9 x 9 pan. We had ham on hand for this recipe (from a post-Easter spiral-cut ham that we slow-cooked), and added about 4 oz. of sliced fresh mushrooms. Because I am often assaulted with the comment "needs more *flavor*," I chose to use pepper jack cheese to add some spiciness.
This is a delicious baked omelet and I will use this recipe for overnight guests expected in the fall. It's easy, filling, and should be universal in its appeal.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Main Dishes: Cakes
Next Recipe: Chocolate Caramel Cream Cake
I'll be back after while!. Bon Appetit!
Saturday nights are always special in my mind. In my childhood, Saturday nights were when we took our baths. I'm sure we took them at other times, but my strongest memory is of the Saturday night bath, in anticipation of Sunday morning church, with clean body, hair, and clothes. It's such a strong a metaphor of the way we'd like to approach God - with clean hands and a pure heart.
When I was 5, we moved to a house with a real bathtub!!! There were lots of other new and wonderful things but the bathtub really stood out to me. Fast forward to the present, and I'm a morning shower person, and only occasionally soak in the tub. I still think hot water is one of God's greatest gifts! Again, it's a metaphor for His gifts to us - God requires us to come before Him in purity, and then gives us the means to do it!
Saturday night was a great time to try this Baked Omelet. It's simple and filling! I couldn't find a similar recipe online so will reproduce it below.
BAKED OMELET
1 lb. bacon, ham or sausage meat (cooked and drained). Line bottom of 13 x 9 pan with meat; top with sliced cheddar cheese and sliced mushrooms.
Beat together:
1 1/2 dozen eggs (18)
1 1/2 cups milk
Salt and pepper to taste
Pour over cheese and bake at 400 degrees for 30 minutes.
Unhappily, <hangs head> I was not successful in my quest to follow the recipe exactly. Since there were just the two of us, we elected to cut the recipe in half and use a 9 x 9 pan. We had ham on hand for this recipe (from a post-Easter spiral-cut ham that we slow-cooked), and added about 4 oz. of sliced fresh mushrooms. Because I am often assaulted with the comment "needs more *flavor*," I chose to use pepper jack cheese to add some spiciness.
This is a delicious baked omelet and I will use this recipe for overnight guests expected in the fall. It's easy, filling, and should be universal in its appeal.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Main Dishes: Cakes
Next Recipe: Chocolate Caramel Cream Cake
I'll be back after while!. Bon Appetit!
Sunday, May 8, 2011
Best 'Broccoli Salad' in the World
While some of the recipes we've attempted have been surprisingly good or surprisingly - not good, I have been blind-sided by a couple of eventualities. One is that I have taken some of the recipes out of sequence! I am a 'by the book' girl, and it's shocking to me that I've changed the rules in the middle of the 'game', to accomodate time pressures, meal schedules, and/or items on hand.
Not only that, I have actually had a difficult time preparing the recipes exactly as written! When I research recipes on the web, I have often found myself thoroughly disgusted with the posters who go on and on about how they added this or substituted that, wondering, "why can't they just make it the way it's supposed to be done????". But now I find myself doing the *very* *same* *thing*! And seemingly unable to stop!
I did prepare this 'Broccoli Salad' as it appears below, except that I used Oscar Meyer Ready to Serve Bacon instead of frying my own (since I had some on hand). A Good Housekeeping Taste Test calls it one of the best-tasting precooked bacons. Also, I forgot to put in the slivered almonds until we brought it out for the second meal. It made enough for 3-4 meals for the 2 of us. AND WE LOVED IT.
Karen Hilmoe, one of our favorite cooks, contributed this recipe for the cookbook, and attributes this recipe to our collective niece, Patty Hilmoe. Per her note on this recipe: "Our niece, Patty Hilmoe, of the Bismarck Hilmoes, was kind enough to share this with me. We love it, and I get many requests for it. I realize many of you already have it, but for those who don't... Enjoy!"
BROCCOLI SALAD
1 bunch broccoli cut up (4 cups or eore and you can mix broccoli and cauliflower)
1 cup celery chopped
Green onions chopped (Karen use 3 to 4)
1/2 # bacon fried crips and broken up (I used half a package of precooked bacon)
1 cup slivered almonds
2 cups red grapes, cut in half
Dressing:
1/4 cup sugar
1 Tablespoon vinegar
1 cup mayonnaise (not Miracle Whip)
Blend the dressing well and toss with the salad. Let sit one hour before serving to blend flavors.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Main Dishes
Next Recipe: Baked Omelet
I'll be back after while!. Bon Appetit!
Not only that, I have actually had a difficult time preparing the recipes exactly as written! When I research recipes on the web, I have often found myself thoroughly disgusted with the posters who go on and on about how they added this or substituted that, wondering, "why can't they just make it the way it's supposed to be done????". But now I find myself doing the *very* *same* *thing*! And seemingly unable to stop!
I did prepare this 'Broccoli Salad' as it appears below, except that I used Oscar Meyer Ready to Serve Bacon instead of frying my own (since I had some on hand). A Good Housekeeping Taste Test calls it one of the best-tasting precooked bacons. Also, I forgot to put in the slivered almonds until we brought it out for the second meal. It made enough for 3-4 meals for the 2 of us. AND WE LOVED IT.
Karen Hilmoe, one of our favorite cooks, contributed this recipe for the cookbook, and attributes this recipe to our collective niece, Patty Hilmoe. Per her note on this recipe: "Our niece, Patty Hilmoe, of the Bismarck Hilmoes, was kind enough to share this with me. We love it, and I get many requests for it. I realize many of you already have it, but for those who don't... Enjoy!"
BROCCOLI SALAD
1 bunch broccoli cut up (4 cups or eore and you can mix broccoli and cauliflower)
1 cup celery chopped
Green onions chopped (Karen use 3 to 4)
1/2 # bacon fried crips and broken up (I used half a package of precooked bacon)
1 cup slivered almonds
2 cups red grapes, cut in half
Dressing:
1/4 cup sugar
1 Tablespoon vinegar
1 cup mayonnaise (not Miracle Whip)
Blend the dressing well and toss with the salad. Let sit one hour before serving to blend flavors.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Main Dishes
Next Recipe: Baked Omelet
I'll be back after while!. Bon Appetit!
Saturday, May 7, 2011
Candied Brie with Apple Wedges - It's a Hit!
Back when it was cold and snowy, Merlyn coerced some friends (who had never seen it) to watch the entire Star Wars series of movies. Part of the coercion was that they would bring food with them and join him on Sunday afternoons when I was working. Star Wars, wonderful friends and great food - what's not to love!
They were such good sports about that I invited them to watch "A Year in Provence" with us, which of course required each of us to produce some French food to share. A Year in Provence is a miniseries that I first saw at Thanksgiving in 1993. What actually happened was that there was a Thanksgiving blizzard which meant that my family couldn't come to town and have dinner with us. This was our first Thanksgiving after my Dad passed away in August, so I was understandably depressed and couldn't really keep my mind on the series. Merlyn spent the whole day moving snow and pulling people out of snow drifts. I spent the day tryiing to watch "A Year in Provence." It was on A & E three times that day, so whenever he came into the house, it was still playing, and he thought it was at least 12 hours long.
A few years later I received the video series (a mere 6 hours long) for Christmas, and we watched it and enjoyed it - even learned some things! During the past winter I ran across it as I was cleaning out our video cupboard and wanted to view it again.
A few years later I received the video series (a mere 6 hours long) for Christmas, and we watched it and enjoyed it - even learned some things! During the past winter I ran across it as I was cleaning out our video cupboard and wanted to view it again.
It took us two evenings to watch the whole thing. And the food was fabulous: we had two kinds of quiche, madeleines, salade nicoise, lobster risotto, chicken cordon bleu, French apple tart, homemade ice cream ... We spent so much time with the marvelous food that we had to do an encore a few days later to finish the last quarter of the miniseries.
That time, we had madeleines, French apple tart and homemade ice cream again, as well as several appetizers like this one, candied brie with apple wedges,' provided for the Tri Cities cookbook by my sister-in-law Karen Hilmoe (a fabulous cook).
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Soups, Salads, & Condiments
Next Recipe: Broccoli Salad
I'll be back after while!. Bon Appetit!
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