Tuesday, August 31, 2010

Family Menu: A Patio Supper from 1969

I was trying to decide on a menu to share that could be used for Labor Day, and happened to run across my beat up copy of a Pillsbury magazine from 1969. This menu is for use when "the temperature soars and cooking's out of the question". The notes, if I have any, are after each recipe.

Walking Sandwich

12 slices rye bread, buttered
6 slices Swiss cheese
12 thin slices cooked corned beef, chilled
Summer Slaw dressing(below)

For each sandwich, fill between slices of rye with Swiss cheese, 2 slices corned beef, and Summer Slaw dressing. Makes 6 servings.

Summer Slaw

1 tablespoon mustard
1/2 salad dressing
3 tablespoons cream
2 tablespoons vinegar
2 tablespoons finely chopped onion
1/4 tsp. caraway seed
3 cups finely shredded cabbage

Stir mustard into salad dressing. Add cream and vinegar. Toss onion and caraway seed with chilled cabbage; add only enough of the dressing to moisten, then toss. Pass the remaining dressing with the sandwich in the above recipe.

Notes: I like using the cabbage mix with carrots included.

Saucy Baked Beans

6 slices bacon, cut in one inch pieces
3 1-pound cans (6 cups) baked beans in sauce
1 8 ounce can seasoned tomato sauce
1 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp. mustard
1/2 tsp. salt
4 drops hot pepper sauce

Cook the bacon until almost crisp; drain. Combine the bacon and beans; add tomato sauce, onion, ketchup, brown sugar, mustard, salt and pepper sauce. Baked beans, uncovered, in 2-quart casserole at 300 degrees F. for 3-5 hours. 6 servings.

Notes: This could easily be made in the crock pot on high.

Ginger Peachy

4 cups sliced fresh peaches
1/2 cup orange juice
2 tbsp. honey
dash salt
2 tbsp. finely chopped candied ginger
vanilla ice cream

Combine peaches, juice, honey, ginger and salt; mix gently. Cover; chill thoroughly. To serve, spoon over vanilla ice cream. Makes 5-6 servings.

On OFL we have another menu for Labor Day here: http://oldfashionedliving.com/entertaining2.html

Monday, August 30, 2010

Natural Cleaning Tips

Stay, stay at home, my heart, and rest; Home-keeping hearts are happiest. ~Henry W. Longfellow

I haven't shared cleaning tips in awhile, so I thought I'd go over a few of them today. I really try to avoid toxic chemicals whenever possible, both in the house and garden. Sure, I have more weeds than some gardeners, and I learn things by trial and error, but I think it's worth it.

Homemade Scouring Powder: Use equal amounts of borax, baking powder and dry table salt on a damp sponge. Scrub and rinse. Use this on surfaces that don't have special coatings or ones that tend to scratch.

Freshen the Garbage Disposal: Grind up a lemon or an orange after using it for juice or recipes.

Mildew Remover: Combine 1/2 cup white vinegar and 1/2 cup borax in warm water. Mix this right before using. Use this paste with a brush to remove mildew on showers and other surfaces.

Easy Copper Cleaner: Make a paste of white vinegar and salt. Apply to copper surfaces with a rag, then rub clean.

Non Toxic Drain Opener: Mix 1/2 cup baking soda with 1 cup vinegar and and a few cups of boiling water. Pour immediately down the drain. Continue to run hot water from the faucet until the sink is draining better.

Stain Remover: 1/4 cup borax mixed with 2 cups cold water. Use a sponge to apply the borax mixture to stains made by blood, coffee, mildew, urine, mud or chocolate. Allow the mixture to dry, then scrub the spot with a brush or rag. You can also soak fabric in the same mixture before throwing it in the washer.

Odors: A simple bowl of baking soda left in a small area such as a car trunk, a closet, a suitcase etc. will help remove smells. Another simple thing to try with musty refrigerators, freezers or trunks is to stuff them with crumpled newspaper and close the door. I have done this, and it does help remove the smell. It does take a few days to a week though.

Carpet Freshener: Combine baking soda with a few drops of essential oil. Once it's mixed well, and dry, sprinkle this on your carpet, allow it to sit for a half hour to an hour, then vacuum. If you haven't done this before, do try a small area first to test. I've never had a problem, but it's better to be safe then sorry.

On OFL we have a great article on stain removal at http://oldfashionedliving.com/stains2.html.


Sunday, August 29, 2010

Catching Up With Readers

The summer has been so busy that I missed a few comments and questions along the way. I thought today I would catch up with readers:)

I live in northern Ohio, Huron and we are finally cooling off a little bit today. We have had some rain and everything is perking up. The sky has the fall look to it today. The prairie grass in the back is starting to bloom. The Indian Grass is starting to look beautiful and the Little Blue Stem on the front hill is starting to look beautiful too, it has not turned its bronze color yet but it is near. My ornamental grasses are starting to bloom too. I do love this time of year. But there is something nice about every season. ~Marlene

I agree with Marlene, my grasses are looking pretty too. One of my favorite things this year though were the gladiolas that I forgot to dig up last year. They came back beautifully despite my forgetfulness. I think we had enough snow that they had good insulation and I had planted them deep enough that they weren't killed off by the cold. Volunteer blooms are always the loveliest:) This is one of the gladiolas below in front of my Maiden Grass.

Salmon Burgers ~ My mom used to make these when we were kids. I asked her for the recipe and attempted to make it myself, but picking out the bones took forever! When you say to "pick out the bones," do you mean just the larger bones or every single bone there? ~topiaryrose

I should have put a note in about the bones. Sorry about that! I only pick out the round hard bones that are the vertebrae of the fish. The others are so tiny and soft that they just mix in with the salmon and the breadcrumbs. I've also read that those teeny bones add to the nutrients of the recipe.

As a retired teacher, I thank you for raising, caring children. They will be successful adults you can continue to be proud of NOW, what is a 'Johnny-Jump-Up? ~Elizabeth

You are welcome Elizabeth. I hope they grow up to teach their children about the nature around them just like I did. Below is a picture of a Johnny-Jump-Up:

The proper name is Viola cornuta (Violaceae). It looks like a cross between a pansy and a violet, and the petals are always a mixture of purple and yellow. It's much tinier than a pansy, about half the size.

Thanks everyone! Remember, you can email me with questions and comments, and even if I don't respond immediately, I will when time allows.