The Whirlwind of June & Recipes

Since Memorial Day we've had two birthdays, a week of graduation festivities and a cousin's wedding. It's been a whirlwind of activity. I'm not sure how I feel about having an 18 year old who's heading off to college in the fall. The time has flown by since he and his brother were toddlers running around the house. We're planning a July open house for him, and I think that's when it will really hit home for me. I thought today I would share some recipes I used during the last couple of weeks.

Graduation Day Menu
My son picked a menu for the dinner we had before graduation which was at 7 p.m. My parents and my husband's parents plus his girlfriend joined us, and we ate outside. There were 10 of us for dinner.

Ground Chuck for burgers
Seasoning Salt, pepper to season
Two 12 ounce packages of bacon, cooked and drained
Cheese slices
Tomato, Vidalia Onion-- both sliced
Ketchup, Mustard and Mayonnaise
Hamburger Buns
Hotdogs plus Buns
Two bags of chips
1 pound coleslaw
2 pounds potato salad
1 large watermelon

We never buy bacon, especially for burgers, at our house so that was a big treat for the kids. My 17 year old fried that up while my husband grilled the burgers. I sliced the vegetables and set the table. Everyone had a chance to visit before the graduation and helped me clean up when it was time to start getting ready for graduation.

Summer Birthday Menu
The next day was my son's 18th birthday. Yes, the day after graduation and his Senior All Night Party. He asked for steak sandwiches with provolone cheese, French fries and an ice cream cake. It's nice to know that just because he turned 18 doesn't mean he's too grown up for cake:) We only had two extra people for dinner since everyone was so tired from the graduation festivities.

Steak Sandwiches

3 pounds of steak sizzlers or sandwich steak like Steak-umm
1 green pepper. sliced thin
1 sweet onion, sliced thin
mushrooms (fresh or canned), sliced
Submarine sandwich buns
1 pound Provolone cheese
seasoning salt
Creole seasoning (Tony Chachere's)

I lay the steak flat on a heated griddle pan, season on one side with the seasoning salt and the other side with the Creole seasoning. I flip the steak and only cook until it's no longer pink. Don't over cook. While these are cooking, I also saute the green pepper and onions in one pan with a tiny bit of oil. In another pan I saute the onions. How many you use depends on how many people like them- 1/2 pound to a pound.

When everything is cooked it's time to assemble the sandwiches. Halve a piece of Provolone, place the two pieces on the bun lengthwise. Place one or two pieces of steak on each bun, on top of the cheese, then top this with onion, green pepper and onion. Serve immediately, or you could wrap in foil until they are all assembled. You can also lay it all out on the table and let everyone assemble their own.

~Brenda

In the Garden: June Tips

June is the time to get serious about your garden and landscape if you haven't already. A lot is going on, and if you get a head start on your planting, weeding and pruning you'll be glad you did later in the summer.

-Shrubs and bushes that flower in the spring can be pruned after they bloom. lilacs, flowering almond, spirea, viburnum, and forsythia are some that may need pruning.

-Chrysanthemum buds should be pinched off until July. The blooms will be later in the fall that way when you'll appreciate the autumn colors.

-Remove the stems and leaves from your spring bulbs such as tulips and daffodils only when they wilted and turned yellow and/or brown. Before this point they are storing up energy from the sun for next year's blooms.

-After a good spring rain is the perfect time to weed. It's SO much easier, and even those long rooted weeds will come out whole when pulled after a rain.

-Once ALL frost has passed it's time to plant dahlias and gladiolas. Don't wait too long because they will need the growing time to give you a good set of blooms.

-Irises can multiply rapidly, and the crowding will hinder their growth. After they bloom they can be carefully dug up, divided and replanted. Cut the old bloom off but leave the foliage if it's still green.

-As your peonies bloom and the flowers fade, cut off them off and throw in the compost pile or discard. They look unsightly, but also there is a chance with the old blooms bunched together as they drop could cause mildew. Clipping off the old blooms keeps the plant neater looking and healthier.

Now is the perfect time to plant sunflower seeds and I have an article with tips on OFL: http://oldfashionedliving.com/sunflowers.html

~Brenda

Memorial Day Food: Salads

I love pasta salads for potlucks, family gatherings or weekend meals. I also like making up a salad and keeping it in the refrigerator for lunches instead of sandwiches. I always look for recipes that I can change the ingredients in, depending on what the sales are that week. The salads below use bottled dressings, but if you have a homemade version that would work just as well.

Bacon Spinach Salad

Ingredients:

6 cups fresh spinach leaves, rinsed and dried

2 cups large Caesar or Italian style croutons

2 cups sliced fresh mushrooms

1/2 red onion, sliced very thin

1 can garbanzo beans, rinsed and drained

6 slices bacon, cooked, drained and crumbled

Combine the ingredients, tossing gently just before serving. On the side, to drizzle over the salad serve a Blue Cheese dressing, and a Poppy Seed dressing. Allow people to add their own dressing.

Italian Pasta Salad

Ingredients:
8 oz. (1/2 lb) rotini or other pasta, cooked
1 cup chopped green pepper
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
1/4 cup Feta cheese
1 cup Italian dressing, any variety
Optional: Olives

Cook the pasta according to directions. Rinse with cold water, drain well and add to a large bowl. Add the vegetables, toss with the dressing and sprinkle the Feta cheese on top before serving.

Chicken Pasta Salad

Ingredients:
8 ounces uncooked bow-tie pasta
2 cans (10 ounces) chunk breast of chicken, drained and flaked
2 cans (8 ounces) mandarin oranges, drained
1 cup sliced green onion, trim off both ends first
1 cup sliced celery
1 cup chopped green pepper
2 cups poppy seed dressing, any brand

Cook the pasta according to directions. Rinse under cold water, and drain well. Combine all the ingredients. Chill until ready to serve.

Note: Leftover chopped chicken breast is wonderful in this recipe. I also like using tuna instead of the chicken.

On OFL we have some great macaroni salads to try:

http://oldfashionedliving.com/pastasalads.html

~Brenda

It's Potluck Season: Dishes to Share

I always think of this month as the start of Potluck Season. First we have Memorial Day, then graduations, Fourth of July, family reunions and weddings, then lastly Labor Day. A person can never have too many potluck recipes. Today I was looking through a copy of the charity cookbook from the Ladies Auxiliary in Flint, Michigan. I've had this cookbook around 20 years or so. I've made small changes to the recipes to reflect my family's tastes.

Big Bean Pot

12 ounce package bacon

3 medium onions, diced or sliced very thinly

1 tsp. garlic powder

1/2 cup firmly packed brown sugar

1/3 cup vinegar

1/4 cup ketchup

1 (15 ounce) can kidney or red beans, drained

1 (15 ounce) can butter beans, drained

2 (16 ounce) can maple baked beans

Heat the oven to 350 degrees F. Cook the bacon until crispy, drain on paper towel, and when cook enough, crumble. Drain most of the bacon grease out of the skillet and saute the onions until lightly browned. Add all of the other ingredients to a Dutch oven, roaster, or large casserole dish, and stir til combined. Bake, uncovered for 60-70 minutes or until hot and bubbly.

Hash Brown Casserole

(this is quite different from the one I usually make.)

2 cups shredded Cheddar or Colby cheese

1 (10 3/4 ounce) can condensed cream of chicken soup

1 cup sour cream

1/2 cup finely diced onion

1/2 cup finely diced green and/or red pepper

1/4 cup butter, melted

1/4 tsp. ground black pepper

1 32 ounce frozen, shredded hash browns, thawed partially

1 cup crushed corn flakes

1 tbsp. butter

Grease 9x13 baking dish. In large bowl combine cheese, soup, sour cream, onion, peppers, 1/4 cup butter, pepper and mix well. Fold in potatoes. Turn the mixture into the pan. Toss together the corn flakes and 1 tbsp. butter. Sprinkle over potato mixture. Bake in 350 degree F. oven for one hour or until the casserole is browned and the potatoes are tender. Serves 8-10

Sauerkraut Casserole

Ingredients:

2 pound kielbasa links, cut into 1 inch sliced

1 large sweet onion, sliced very thinly

1 27 ounce can sauerkraut, undrained (or a bag)

1 cup water

1/2 c. packed brown sugar

2 tsp. caraway seed

In a skillet cook sausage and onion until sausage is lightly browned and onion is tender; drain off any grease. Stir in sauerkraut, water, brown sugar and caraway. Transfer to a casserole, cover and bake at 350 degrees F. for an hour. Makes 6-8 servings.

Rotini Pasta Salad

1 8 ounce bottle Italian dressing, any type

3/4 cup mayonnaise

1 tsp. Italian seasoning

2 cups rotini, cooked, drained and rinsed in cold water

1 cup broccoli flowerets

4 ounces shredded mozzarella cheese, or tiny cubes

1/2 cup chopped red pepper

1/2 sliced or shredded carrots

1/2 c. thinly sliced and halved red onion rings

Optional: 1/4 cup sliced olives

Mix dressings and seasonings in large bowl. Add the other ingredients and mix gently. Chill. Makes 12 servings.

Coconut Cake

1 package butter/yellow cake mix

1 1/2 cup milk

1/2 cup granulated sugar

2 cups flaked coconut

8 ounce container whipped topping

Prepare the cake as directed in a 13 x 9 inch pan. Cool 15 minutes then poke holes in the cake with a fork. Meanwhile combine the milk, sugar and 1/2 cup of the coconut in a pan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon this mixture over the warm cake. Cool. When cool fold 1/2 cup of the coconut into the whipped topping. Spread over the cake evenly. Sprinkle with the remaining coconut. Chill overnight or all day if made in the morning. Store any leftovers in the refrigerator.

Triple Treat Torte

2/3 cup chopped peanuts, dry roasted

1 cup flour

1 stick butter, cut in pieces

1/3 cup peanut butter

8 ounces cream cheese, softened

1 cup confectioners' sugar

1 cup frozen whipped topping

1 (4 1/2 ounces) instant vanilla pudding

1 (4 1/2 ounces) instant chocolate pudding

2 3/4 cup cold milk

Mix peanuts, flour and butter till it resembles crumbs. Press into a greased 9x13 inch pan and bake at 350 degrees for 20 minutes. Cool. Blend peanuts, cream cheese, powdered sugar and whipped topping. Pour over cooled crust. Mix the puddings with the milk til smooth and spread over the peanut layer. Top the cake with more whipped topping and garnish with shaved chocolate.

On OFL we have a nice Memorial Day menu:

http://oldfashionedliving.com/Memorial-Day-Menu.html

Cool Beverages from 1949

Warm weather seems to be here to stay, so I thought I'd share some beverage recipes from Meta Given's The Modern Encyclopedia of Cooking.

Cider Cooler

Put 1 cup chilled cider, 1 tsp. sugar, pinch salt and 1 large scoop vanilla ice cream into mixing bowl and beat until ice cream is half melted. Serve at once. Makes 1 serving.

Coffee Cooler

Put 1 cup fresh strong coffee into mixing bowl. Add pinch of salt, 3 to 4 scoops vanilla ice cream and 1 1/2 to 2 tablespoon sugar. Beat until ice cream is half melted. Serve at once. Makes 1 serving.

Lemon Shake

Put 3 cups chilled buttermilk , 1/2 cup cold lemon juice, pinch of salt, 1/2 cup sugar, 1/2 tsp. lemon rind, 2 small scoops ice cream into mixer. Shake or beat thoroughly. Serve at once with a dash of ginger. Makes about 1 quart.

Fruit Buttermilk

1 1/2 cups canned fruit juice or juice from canned fruit

3 tablespoons sugar, or suit to taste

3 cups chilled buttermilk

Combine all ingredients and stir until sugar is dissolved. Serve well chilled. Will not curdle on standing. 4 to 5 servings.

Red cherry, apricot, pineapple, peach, and grape juice all combine well with buttermilk; or mixed juices may be used. The addition of a little lemon juice is often desirable to pep up the flavor of bland fruit juices.

Grape Lemonade

1/2 cup lemon juice

3/4 cup orange juice

1/4 cup sugar or sweeten to taste

1 1/4 cups chilled grape juice

1 3/4 cups ice water

1/4 tsp. grated lemon rind

Remove seeds from lemon and orange juices, but do not strain. Add sugar and stir until dissolved. Add remainder of the ingredients. Place 2 tablespoons of crushed ice in each 8 ounce glass and fill with lemonade. Garnish with a lemon slice over the rim of each glass and add a marachino cherry. 5 servings.

Try this warm weather menu we have on OFL:

http://oldfashionedliving.com/grill.html

~Brenda

More Victory Garden Wisdom

Companion crops are a great way to save space and have more variety in your garden. The Victory Garden Manual from 1943 shares some tips on this along with some other great advice.

A mixture of radishes with the seeds of slow-germinating vegetables, such as parsnips, parsley, and carrots, is an excellent way to get enough yearly radishes to supply the average family without sowing a special row. Be sure to mix in very few radish seeds, not more than 5 or 10 per cent. The radishes will germinate and mature before the slower companions have begun to grow well.

A short season crop such as radishes or spinach can be sown between parsnips and chard to save space.

Here are a variety of tips I thought were interesting and helpful:

Carrots need not be thinned until they have reached an edible stage. When they are about a thick as a pencil they can be pulled and thinned at the same time.

Beets always grow in clusters because a beet seed is really many seeds together and they can be thinned when the young roots have just begun to thicken. Be sure to thin them or they will suffer from crowding.

Lettuce can be used from the time a leaf is 2 inches wide but growth is much faster if thinned earlier.

Reading through this helpful book I enjoyed these frugal ideas, which I summarized in my own words.

-If you don't have a seed spreader simply poke holes in the bottom of a coffee can and shake to spread seeds.

-Use a metal file to sharpen hoes and other garden tools and they will work much better than when they are dull. They should also be washed off and rubbed with an oily rag.

-Dried grass clippings can be used as mulch. After mowing, gather up clippings and allow them to dry before using around plants to avoid mold or mildew.

-Disease can be prevented at least most of the time by providing sunshine, plenty of air circulation and a clean garden. Never leave debris of any type (such as pulled weeds) in the garden. Keep it well maintained and watered on a regular basis. Always remove any plants or leaves that look like they could be diseased.

On OFL we have a nice article on growing peas this spring:

http://oldfashionedliving.com/The-Spring-Garden:-Growing-Peas.html

~Brenda

Tea and Sandwiches For Mother's Day

Who ran to help me when I fell, and would some pretty story tell,or kiss the place to make it well? My mother.
~Ann Taylor

Mother's Day is a wonderful time to plan a simple afternoon tea for your mother or grandmother. Serve tea sandwiches, cake or cookies and their favorite tea with cream and sugar. Give each guest a flower or small gift to take home. If you have little ones attending make sure to allow time to read a story too. I found this little tidbit on "Dainty Sandwiches" in my copy of The Ladies Union Cook Book from 1903.

Fashion has approved of the sandwich--probably because it is so English. Both white and fine grained brown bread are used and the sandwich is either rolled and tied with ribbon or cut in some fancy shape. Here are a few of the most popular sandwiches of the present moment.

Peanut sandwiches are perhaps the newest. Spread the thin slices of white bread with mayonnaise dressing and cover well with ground peanuts that have been well roasted. Served with sherry they are delicious.

Raisin sandwiches are quite the thing to serve with lemonade or sweet punch and are made by cutting large raisins in half with scissors and removing the seeds. Lay the fruit closely together between the thin buttered white bread and moisten with a suspicion of brandy or sherry, but not enough to reach the bread and make it soggy. Cut the bread in fancy shapes.

Hot cheese sandwiches are particularly nice for Sunday evening tea and are a great favorite with men. Slice the bread very thin and cut it round with a large biscuit cutter. Put a thick layer of grated cheese between the two forms, sprinkle with salt and a dash of cayenne pepper, and press the round pieces of bread well together. Fry them to a delicate brown on each side, in equal parts of lard and butter, and serve very hot.

(This is my favorite)

Between thin slices of white bread, buttered, place tender nasturtium leaves well covered with mayonnaise dressing. These are to be eaten soon after being made, as the leaves soon wither.

On OFL we have an adorable plan for a Mommy and Me Tea:

http://oldfashionedliving.com/teaparty2.html

I hope you all have a very special Mother's Day.

~Brenda