February Tidbits: Love and Garden Fever

It's February, which always brings to mind love for me, not only because of Valentine's Day, but it's my 23rd anniversary this year and my daughter's twelve birthday. Yes, it's a chaotic, but memorable month in our family. I thought I'd start things out with a note on some past blogs that have some great information. I especially love the party recipes.

Tea Cookies, Cake & Homemade Vanilla Sugar Recipes:
http://oldtips.blogspot.com/2010_01_31_archive.html

Homemade Frosting Goodness:
http://oldtips.blogspot.com/2010/02/homemade-frosting-goodness.html

Valentine's Recipes from 1938
http://oldtips.blogspot.com/2010/02/valentines-day-recipes-from-1938.html

Valentine's Day Party Recipes:
http://oldtips.blogspot.com/2010/02/valentines-day-party-recipes.html

GARDEN FEVER
February is also a time to start thinking about landscaping. Why so early? If you're in a warm climate, it's not too early at all. In Florida, trees and shrubs can be transplanted. Evergreens and summer flowering shrubs can be pruned, but just as in cold climates NEVER prune spring flowering shrubs until after they bloom. You'll be cutting off the future buds.

In colder climates there is something important we can be doing. Since the trees and bushes have shed their leaves it's a good time to look at them and make notes of what needs pruning. You can look at the bare branches and determine if they look properly shaped. Keep a notebook and make sketches of what you want to do when it warms up. Keep in mind that large pine trees often do better if the lower branches are trimmed so they aren't touching the ground.

It's also a great time to look at your landscape as a whole, and plan what you want to add or change this year. Again, takes notes, sketch out plans, and look through nursery catalogs and websites. Be sure to make a budget because purchases can get our of hand very quickly.

On OFL we have some tips on keeping a garden diary:

http://oldfashionedliving.com/gardendiary.html

Superbowl Potluck Recipes

We don't normally attend Superbowl parties, but in the spirit of celebration we always try to have fun food that night at our house and invite our teens friends to stop by if they don't have plans. If you are going to be with family and friends that night you might need a good potluck dish. Let's face it, we can never have too many potluck recipes:) The following are easy and delicious.

Taco Beef Soup

Ingredients:
2 pounds lean ground chuck or round
1 cup sweet onion, diced
4 cups beef broth
2 14 1/2 ounce cans pureed crushed tomatoes
1 4 ounce can chopped green chiles
2 15 ounce cans pinto beans, rinsed and drained
1 tsp. chili powder
1/2 tsp. salt
1 tsp. ground black pepper
2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. dried oregano

Toppings:
Sour cream
sliced green onions
salsa
shredded cheese
sliced jalapenos
tortilla chips, or strips

Brown the ground beef with the onions. Drain grease if there is any. Combine all of the other ingredients except for toppings. Bring to a boil in a large pan, then simmer for about 30 minutes. Serve with toppings.

Notes: to bring to a potluck, transfer to a crock pot after simmering. Plug in when you arrive, and keep it on low, stirring occasionally. Place the toppings next to the soup in small bowls, or put them in a divided platter such as ones used for relish trays. Check with hostess to see if he/she has bowls. If not, bring disposable bowls and spoons.

Black Bean and Corn Salsa

Ingredients:
1 15 oz. can black beans, rinsed and drained
1 11 oz. can corn, drained
1 tsp. minced jalapeno pepper, seeds removed
2 medium tomatoes, diced
1 green bell pepper, seeded and diced
1/3 cup chopped fresh cilantro, discard stems
1/4 cup minced red onion
1/4 cup fresh lime juice
1 tsp. salt
tortilla chips

Combine all ingredients except the chips. Cover and chill for at least two hours. Serve with chips.

Cheddar Beer Bread

Ingredients:
3 cups self-rising flour
2 tablespoons granulated sugar
12 fluid ounces beer, room temperature
3/4 cup shredded sharp Cheddar cheese
6 tablespoons butter, melted

Preheat oven to 350 degrees F. Lightly butter a 9x5 inch loaf pan. In a large bowl, stir together flour, sugar, beer, and cheese. Place batter into the prepared loaf pan, spreading the batter evenly. Drizzle the melted butter on top of the dough.Bake 50 to 60 minutes, until a toothpick inserted comes out clean.

Notes: I sometimes add a tsp. of garlic powder to the melted butter before drizzling on the dough.

Sausage and Bean Dip

Ingredients:
1 16 ounce package spicy breakfast or Italian sausage
1 (16 ounce) can refried beans
1/2 cup salsa
3/4 cup shredded sharp Cheddar cheese
1 tomato, diced
1/4 cup sliced green onions
Tortilla chips

Brown the sausage, breaking up while cooking. Drain grease. Combine the sausage, beans and salsa. Spread over bottom of 9-inch pie plate or casserole dish. Top with the cheese. Bake at 400 degrees F for 15 minutes or until hot and melty. Top with the tomatoes and green onions. Serve with tortilla chips.

Classic Spinach Dip

Ingredients:
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) light sour cream
1 cup light mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped
Optional: 1/4 tsp. cayenne pepper

Combine all ingredients and chill about 2 hours. Serve with bagel or pita chips. I also like serving with bagels cut into 1 inch pieces. This is the classic recipe from Knorr, but I lightened it a bit. The cayenne adds a little extra zip.

On OFL we have recipes for hot dips that work great for potlucks:
http://oldfashionedliving.com/hotdips.html

~Brenda

Easy Herb Breads for Dinner

Quick breads are easy to make and wonderful served with soups or stews, especially on cold winter evenings. Today I have a few simple recipes to keep in mind when you need a quick bread for dinner.

Herb Rolls

Ingredients:
2 tubes butter flake rolls
1/4 cup butter
2 tbsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 tbsp. dried minced onion

Line a greased loaf pan end to end with two rows of dough. Peel apart slightly. Bring the butter with herbs to a very low boil while stirring. Pour over the bread. Bake at 350 degrees F. for 30 minutes.

Easy Herb "French" Bread

Ingredients:
3 cups Bisquick or Jiffy Baking Mix
3/4 cup water
1/2 tsp. dried oregano
1/2 tsp. basil
1 egg yolk
1 tbsp. water
Sesame seeds

Preheat oven to 400 degrees F. Mix baking mix, water and herbs until a soft dough forms; beat vigorously for 30 seconds. Form the dough into a ball on surface dusted with flour. Knead ten times, then roll into a 11 inch by 8 inch rectangle. Roll it up lengthwise, then pinch the ends to seal. Place the loaf on a baking sheet. Mix the yolk and water; brush on the loaf and sprinkle with the seeds. Bake until lightly browned for 20-25 minutes.

Herb Bubble Bread

Ingredients:
2/3 cups grated Parmesan cheese
1 tbsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. paprika
3 cups Bisquick Buttermilk Baking Mix
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F. Grease a tube or Bundt pan. Mix the cheese, herbs and garlic. Combine baking mix, sour cream and milk until soft dough forms; beat 30 seconds. Gently gather dough into a ball, then knead ten times. Divide and shape dough until 1 inch balls. Dips each ball into the melted butter, then roll in the cheese mixture to coat. Arrange the balls about 1/4 inch apart in layers in the tube pan. Sprinkle any remaining cheese mixture over the top of the dough. Bake until golden brown for 20 minutes. Cool 5 minutes, loosen edges from the sides of the pan and remove from pan.

Herb Flat Bread

Ingredients:
Crescent roll tube, 8 ounces
1/2 c. fresh basil leaves or 2 tsp. dried
2 tsp. chopped fresh rosemary leaves or 1/2 tsp. dried
1 egg, beaten
1/2 c. freshly grated Parmesan cheese
1/2 c. grated Mozzarella cheese

Preheat oven to 375 degrees F. Roll dough into 2 long rectangles. Place one rectangle on a baking sheet. Place the basil leaves on the dough, sprinkle the rosemary on top of the basil. Place second rectangle over the herbs. Flatten the double layer slightly with a rolling pin, or hands. Brush egg over the top of the dough. Sprinkle with the cheeses. Bake until golden brown, about 8 to 10 minutes.

Notes: Italian seasoning and garlic can be used in place of the rosemary and basil.

On OFL you'll find hearty stew recipes:
http://oldfashionedliving.com/stews.html

~Brenda

Slow Cooking: Pork Dishes

Pork is another favorite of mine for the crock pot. It's easy and slow cooking it makes for a nice, tender meat. My family devours the pulled pork, and it a favorite of their teen friends too. I love the Mexican version with taco spices, but don't make that as often.

The other meal that I don't have a recipe for is slow cooked pork loin. I simply place the pork loin in the crock pot, season with salt, pepper and garlic. It's cooked on high for 5-6 hours. It's very easy and doesn't dry out in the crock pot.

BBQ Pulled Pork

Ingredients
5 lbs. pork roast
1 1/2 tbsp. paprika
2 tsp. black pepper
1 tsp. garlic powder
1 18 ounce bottle barbeque sauce
hamburger buns

Place the porch in the crock pot, and season with the dry spices. Place on the lid and cook for 6-8 hours until the roast is tender and falling apart. Remove the roast to a bowl or plate. Remove all but 1/2 cup or so of the liquid. Discard or save for another use. Using a fork, remove any fat from the roast. Place the meat back into the crock pot, shredding with the fork. Add the bottle of BBQ sauce and cook on low for another 1/2 hour. Serve on buns.

Variation: Instead of adding BBQ sauce, add 2 packets of taco seasoning and the water called for. Mix into the shredded pork, cook for the 1/2 hour longer, then serve with tortillas and additions such as salsa, cheese, sour cream and green onions.

Slow Cooked Pork Chops

Ingredients:
4-5 medium potatoes, peeled, chunked
3-4 carrots, sliced (or use baby carrots)
1 medium sweet onion
5-6 pork chops (boneless or with bone)
1 can cream of mushroom soup or French onion

In bottom of crock pot place potatoes, then carrots and onions, then top with pork chops. Pour soup over top. Do not use water. Cook on low heat 8 to 10 hours. Serve with noodles or rice.

Slow Cooker Sweet and Sour Pork

Ingredients:

2-3 pounds cubed pork (boneless chops work great)
3 tablespoons soy sauce
1/4 cup white or cider vinegar
1 large sweet onion, sliced thinly
2 tablespoons cornstarch
2 cloves garlic, peeled and minced
2 tablespoons pineapple juice
1 tsp. ground ginger (mix into the juice)
1/4 cup brown sugar

1 can pineapple chunks, drained (reserve)
2 green peppers, cored and chopped

Combine soy sauce, juice, and cornstarch with the brown sugar. Place the pork into the crockpot and stir in remaining ingredients. Cook on high for about 4-5 hours. Add the tomatoes and peppers, cook about 15-20 minutes longer. Serve with white or brown rice.

On OFL we have an article on using herbs with pork:

http://oldfashionedliving.com/herbs5.html

~Brenda

When to Start Seeds Indoors

I'm sure you've been getting seed catalogs since December as I have, and it's time to make decisions on what, if any, seeds you'll start indoors. If you don't have a lot of space, one packet might be more than you need. If so, partner up with a family member, friend or neighbor and swap seed packets once you've taken out what you need. Below are suggested times for starting various flowers, herbs and vegetables. Use this to give you an idea of what you may want to sow indoors this year.

January:

-Lisianthus takes up to 17 weeks indoors...it has beautiful blooms in white, and various shades of pink, lavender, or deep purple. It's also known as Texas bluebell, Prairie Gentian or simply bluebells. Gerbera daisies also need a lot of time to grow, and should be started in January.

Early February:
-geraniums, pansies, violas or wax begonias

-onions, leeks

Mid February:
-impatiens, larkspur, fountain grass, lobelia and stocks

-celery

Early March:
-coleus, dahlia, gazania, heliotrope, petunias, rudbeckia, snapdragons, verbena

-broccoli, cabbage, cauliflower, head lettuce

Mid March:
-bells of Ireland, candytuft, cleome, pinks, hollyhock, African marigold, nicotiana, phlox, salvia, statice, strawflower, sweet alyssum

-peppers, eggplant

Early April:

aster, babys breath, bachelor buttons, balsam, calendula, cornflower, four o'clocks, marigolds, morning glory, nasturtium, moss rose

Tomatoes

Mid-April:
cosmos, sweet peas, zinnias,

Obviously I didn't include all flowers, herbs and vegetables in this list. I tried to get the most popular plants included. I do have to say that there are flowers I always sow outside without fail as soon as the heavy frosts have left. They are: nasturtium, morning glory, calendula, bachelor buttons, sunflowers, and zinnias.

This should give you an idea of which seeds you can start indoors and when you need to do it. I've also blogged on previously on seed starting:

Seed Starting Tips

Starting Tomato Seeds Indoors

Damping Off Solutions

Sowing Tiny Seeds

~Brenda

Slow Cooking: Chicken Dishes

Everyone has their favorite kitchen tools, and mine is the crock pot. I received my first slow cooker almost 23 years ago as a wedding gift, and I've went through four of them in that time. Today I thought I would share my favorite chicken dishes made in the slow cooker.

Whole Slow Cooked Chicken

Ingredients:
1 whole chicken
salt
ground black pepper
Italian seasoning
garlic powder

Rinse the chicken and place in the crock pot. sprinkle with salt, pepper, Italian seasoning and garlic powder. Add one cup of water to the bottom of the crock pot. Cover with the lid and cook on low for 8-10 hours or on high for 4-5.

Notes: Serve this with noodles, mashed potatoes or microwaved "baked" potatoes, and a salad.

This is one of the easiest recipe for crock pots, and it's delicious. Some people are put off that it doesn't brown like when it's roasted, but it's so moist that it really isn't a concern of mine. You can change the spices to give it a different flavor if you wish. It's a very flexible recipe, and will always give you nice broth to use for gravy, noodles or soup.

Boneless Chicken Breast
I have quite a few recipes that use boneless chicken breast. I use frozen or fresh, whichever is the better price at the time. It's much better to thaw the chicken before using in the recipes so they don't water down the dish.

Lemon Garlic Chicken

Ingredients:
2 lb. chicken breast halves, bone in or boneless
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. water or chicken broth
3 tbsp. lemon juice
2 cloves garlic, minced

Place chicken in crock pot. Combine the other ingredients and pour over the chicken, coating all the pieces. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is done. Serve with pasta.

Easy BBQ Chicken

Ingredients:
2.5-3 pounds boneless, skinless chicken breast
1 bottle of BBQ Sauce

Drain the thawed chicken and add to the crock pot. Do not add water or liquid. Pour in about 2 cups sauce, and stir so the chicken is coated. Cook 3-5 hours on low. If you cook on high it only takes about 2 hours.

Notes: I serve this with French Fries, fried potatoes or potato wedges.

EASY VARIATIONS
-Spaghetti sauce instead of BBQ sauce, then top the chicken with Parmesan cheese and serve on top of pasta.

-Soups instead of BBQ sauce- cream of chicken, cheese, broccoli, etc.

-Italian dressing instead of BBQ sauce.

On OFL we have an article on choosing a slow cooker:

http://oldfashionedliving.com/Choosing-&-Using-a-Slow-Cooker.html

~Brenda

Old Fashioned Baking Tips and Recipes

I'm in a baking mood today, since the snow is covering the ground, the trees and the bushes for the first time this year with no melting in sight. It was 16 degrees F. this morning, but then we've been having warmer than usual temperatures this winter, and I knew the cold days were coming. Last night I made homemade pizza for my family, plus three extra teenagers. The house was toasty warm since the oven was on 450 F. for quite awhile as I rolled out crust and made five pizzas. I've shared my recipe for the crust on a past blog: http://oldtips.blogspot.com/2011/04/homemade-pizza-for-six-or-more.html . I tripled this recipe last night and topped the pizzas with pepperoni, onions, mushrooms, sausage, bacon, cheese and ham. I did one pizza meatless since one of our teen visitors is vegetarian. That pizza I topped with the sauce, sauteed green pepper, onions, mushrooms and then I sprinkled it with oregano, basil and Parmesan cheese on top of the mozzarella.

Today's tips are from All About Home Baking, which was published in 1933. I love this cookbook, and actually ended up with two copies, one of which belonged to Grandma Dorothy, my husband's grandma who passed away this fall. Thumbing through it always reminds me of her:) The baking tips are almost better than the recipes.

Measuring Baking Powder

Don't heap the teaspoon, for a heaping teaspoon may be 3 or 4 level teaspoons. Don't level off the spoon against the side of the can (I'm guilty of this one! -B.) ; the rounded edge gives you a rounding, and not a level teaspoon. Don't fill the spoon "about right" and shake off the excess; use your spatula to level off. Don't guess at fractions; use the small sizes of your measuring spoons to measure 1/4 or 1/2 amounts.

Penalties of Improper Baking Soda Amounts

Too much: batter running over edge of the pan; cake falling in the center; crackle, gummy, tough crust; coarse, crumbly texture.

Too little: undersized products; peaked, dull crust; heaviness; leathery streaks

Measuring Other Ingredients

Melted shortening or margarine: Melt shortening over hot water (Microwave can be used -B.). Then measure by level tablespoons.

Granulated Sugar: fill the cup and level off with a spatula or straight edge of knife. Never heap the cup or "scant" even a little bit.

Brown Sugar: pack into the cups firmly so it will keep the shape of the cup when turned out.

Thick, Sticky Liquids: pour into spoon from the container or another spoon. Don't dip the spoon into sticky liquids to measure. Too much will end up clinging to the underside of the spoon.

Cheese Roulettes

2 cups sifted cake flour

1/2 tsp. salt

2 tsp. baking powder

4 tbsp. butter or shortening

2/3 cup milk

melted butter

1 cup grated American cheese

salt

paprika

Sift flour once, measure, add baking powder and salt, sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out on slightly floured board and knead for 30 seconds. Roll into oblong sheet, 1/8 inch thick. Brush with melted butter. Spread cheese evenly over dough. Sprinkle with salt and paprika. Cut into strips, 6x1/2 inches, roll each strip, and place in greased muffin tins. Bake at 425 F. 15 minutes. Makes 24.

Aladdin Chocolate Cake

1 1/3 cups sifted cake flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1 cup sugar

4 tbsp. softened butter or shortening

2 eggs, well beaten

1/2 cup milk

1/2 tsp. vanilla extract

2 squares unsweetened chocolate, melted

Sift flour once, measure, add baking powder, salt and sugar, and sift together three times. Add butter. Combine eggs, milk, and vanilla and add to flour mixture, stirring until all flour is dampened. Add chocolate and blend. Then beat vigorously 1 minute. Bake in a greased pan, 8x8x2 inches, in moderate oven (325 F.) for 1 hour. Spread with frosting when cool, over the top and sides.

On OFL we have recipes for old fashioned tea breads:

http://oldfashionedliving.com/teabreads.html

~Brenda