Summer Goodness: Homemade Ice Cream Toppings

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time. ~John Lubbock


Today I have a new article on Old Fashioned Living with recipes to make your own ice cream toppings, including:


Chocolate Sauce
Vanilla Sauce
Fruit Sauce
Strawberry Hard Sauce


All of these sauces can be used with other desserts too; such as pound cake, angel food cake, fresh fruit, pancakes or waffles.


You'll find the article and recipes here:
http://oldfashionedliving.com/Homemade-Ice-Cream-Toppings.html

~Brenda

Old Fashioned Summer Beverages

Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language. ~Henry James

Today I have a new article on Old Fashioned Living with recipes to cool you down this summer.  Two non-alcoholic recipes and two with a little pick-me-up are included. 

Iced Mint Cocoa

Raspberry Mint Lemonade

Champagne Punch

Nasturtium Punch

I'm always singing the praises of nasturtiums, and this punch is a perfect way to use the blooms, no matter what variety you grow. 

Old Fashioned Summer Beverages with recipes is available here:  http://oldfashionedliving.com/Refreshing-Summer-Beverages.html

~Brenda

A Party for 200: Part Two-What to Serve?

Figuring out what to serve for a gathering of 100-200 people isn't easy. We took several things into consideration when trying to decide the menu:

1. What dishes had been favorite in the past at family gatherings?
2. Was the food fairly easy to cook, and not overly expensive?
3. Would the food do well on a buffet table in warming trays?

We used 18 quart electric roasters to cook most of the food. We borrowed roasters from family and friends, who dropped them off at the hall that morning, or the day before the party. We went through one roaster each of the potatoes, green beans, baked beans, and the meatballs. There was a little bit of ham left at the end of the party.  My brother in law provided the fried chicken, picking it up a couple hours before the party. We kept it warm in the oven until it was time to serve the food. 

Menu items:
1 boneless ham, sliced and heated
100 pieces of fried chicken, prepared and kept warm
Cheesy Potatoes
Green Beans with Bacon
Baked Beans
Sweet and Sour meatballs
Swedish Meatballs
5-6 dozen rolls and butter

Brenda's Cheesy Potatoes

Ingredients:
8 32 ounce bags frozen shredded hash browns, thawed
10 cups sour cream
5 12 ounce bags shredded Cheddar cheese
1 cup sauteed onion
4 Family size cans (26 ounces each) cream of chicken soup
16 ounces bacon, cooked until crisp

Drain the bacon on paper towel after cooking, set aside to cool. In a large bowl combine the sour cream, and the soup, undiluted. Whisk together until smooth. Place all of the hash browns in a roaster pan, top with onion and cheese. Add the sour cream mixture, and stir with a sturdy spoon. This will be fairly hard to do, but try to mix the ingredients as best you can. Cover the roaster and set the temperature to 350 degrees F. After 20-30 minutes, stir again. As the ingredients heat it will get become easier to stir. Crumble the bacon and add to the potatoes after an hour or so. Continue to stir every 1/2 hour. When the cheese has melted, and the potatoes have heating through, turn the temperature down to it's lowest setting. Keep the lid on until ready to serve.

Notes: The potatoes ran out just as all of the guests came through the line. This dish was a huge hit, and I wouldn't change a thing. I started out with a very basic recipe for six servings, and made changes as I went along. I found shredded hash browns worked better, plus I thawed them overnight in the refrigerator before using them in the recipe. I used a sweet onion for the recipe.



The Meatballs

The meatballs come in 5 pound bags from Gordon Food Service. These are a nice quality ground beef meatball that we've used for years. We went through 20 pounds of meatballs for the party. They were divided and put into roasters. The Swedish meatballs were made with cream of mushroom soup poured over, cooked until heated through and kept on warm until ready to serve. We purchased BBQ sauce, and cans of sweet and sour sauce, which we poured over the meatballs, the same method we used for the Swedish meatballs.



I remember serving Swedish meatballs at our wedding reception, over 23 years ago. Some dishes remain popular throughout the years and never fail to please people. While cooking for almost 200 people is exhausting, it's also rewarding. I loved that our 18 and 19 year old sons helped us cooks and serve the food for the party. Working beside them is something we'll all remember.

~Brenda

A Party for 200: Part 1 Appetizers & Cold Food

Last weekend we cooked for almost 200 people at the 50th Anniversary party for my husband's parents. They have three sons, all married, and each family was responsible for a different part of the party.  Buying and cooking the food was our responsibility. My husband managed a restaurant before moving to Grand Rapids almost 25 years ago, and since then I've helped him cook food for three weddings and a retirement party, plus many small gatherings over the years. We only do this for family, and we keep the costs down as much as possible to save everyone money.  


I decided this would be a great experience to share on the blog. I'll be dividing the tips and recipes into at least two posts, possibly three.  Today I'm covering the appetizers and cold food. I've listed what we served, and below that in the notes I've gone over the amounts, recipes and tips.


Cold Food
10 pound container prepared coleslaw
10 pound container prepared potato salad
Fruit salad, homemade-recipe below


We actually bought two containers each of the coleslaw and potato salad, but only used one. Fortunately, we are having an open house for our son who just graduated from high school, and will be able to use it in June.


Appetizers
Cheese Tray
2 vegetable trays with Ranch Dip
1 large relish tray
Baked Mushrooms


Salads: We actually bought two containers each of the coleslaw and potato salad, but only used one. Fortunately, we are having an open house for our son who just graduated from high school, and will be able to use it. We worried that we should have had a third salad, but decided to go with the fruit salad instead of a pasta salad. I'm going to give you an approximate recipe for the fruit salad below, but my husband changes it a little bit each time, so it's never exact. In the notes below the recipe I'll go over what doesn't work and what does.


Cheese: We bought three 2 pound blocks of cheese: Cheddar, Colby Jack and Hot Pepper. We cut each block into cubes, rather than buy it already cubed. It was MUCH cheaper. The picture below shows the tray we made with the cheese.





Vegetable Trays: We bought way too much on these, but brought them home to eat. With 2 teen boys and friends over we didn't waste too much. I'm going to list what we actually used, not what we bought.


2 pounds baby carrots
4-5 green peppers, cut into strips
1 head broccoli, cut into pieces
3-4 cucumbers
2 stalks celery
1 pound radishes
2 pounds Ranch style dip


This made two vegetable trays. We were surprised we didn't have to refill these at least two more times. The way the room had to be set up, a table was placed away from the buffet line for the cold appetizers. In the past they were placed next to or in the same row of tables as the buffet, and we used far more vegetables.


Relish Tray: We had one large relish tray with olives, dill pickle spears, bread and butter pickle slices, and pepperoncini. We only ended up needing the one tray. 


CHUCK'S FRUIT SALAD


Ingredients:
1 cantaloupe, cubed
1 mango *see note
8 kiwis, quartered and sliced
1 quart fresh strawberries
1 pound bag frozen mixed berries
3 pound bag Fuji apples
1 pound bag frozen blueberries
3 medium cans mandarin oranges, juice reserved
3 medium cans pineapple chunks, juice reserved
1 pound bag shredded coconut


Dressing:
6 eight ounce containers Yoplait Orange Cream Yogurt
2 eight ounce blocks cream cheese, room temperature





Core and dice the apples into a large bowl. Add the juice ONLY from the oranges and pineapple chunks into the bowl with the apples. Allow this to sit and soak while cutting up the other fruit. It's important to drain all the fruit, fresh, canned and frozen using a colander. Drain off the apples after everything else is finished draining, discarding the juices. Place all the fruit in a large bowl. In a smaller bowl, combine the yogurt and the room temperature cream cheese. Using a mixer, beat until smooth. Add to the fruit in the bowl, stirring gently until combined. Refrigerate until ready to serve. This made two deep foil roaster pans-- they were about 7x11 inches or so.





Notes: The mango was a huge mistake- we wouldn't use it again. My husband has been making variations of this type of fruit salad for years. Bananas, no matter how firm or fresh, never seem to work well either. Seedless fresh grapes, watermelon or cherries have all been wonderful. Substitute any of those for something in the recipe, with the same amount and it should be fine. In the picture you'll see more than one mango, but we only used one, but as mentioned they didn't do well.


CHUCK'S STUFFED MUSHROOMS


Ingredients:
1 box Herb Flavored Stuffing Mix
4 pounds regular sized mushrooms
1 stick butter
12 ounce bag finely shredded Cheddar Cheese


Prepare the stuffing as per the instructions on the package. Wipe off the mushrooms. Scoop out the mushrooms, putting aside the stems. Set the scooped mushroom tops in a 9x13 pan or a pan large enough to hold them all. Chop the mushroom stems and add to the prepared stuffing mix, stirring well. Carefully stuff each mushroom, brush the tops with melted butter. Bake at 350 degrees F. for 20-30 minutes. Sprinkle with the cheese and bake another 5 minutes to melt the cheese.


Notes: I kept wanting to add more to this recipe--herbs, spices etc. but my husband shooed me away. He was right, because these were gone VERY quickly. We could have easily doubled the recipe. People loved the mushrooms. My husband did say to mention that he sometimes adds sauteed, chopped onion and celery.


Next, I will go over the hot food we served.  


On OFL we have an article on figuring out seating for parties:
http://oldfashionedliving.com/hospitality4.html

~Brenda

June Gardening Tips

We are heading into prime garden season in June and July, when it's important to keep up on maintaining flower, vegetable and herb gardens. A week or two of neglect can make all the difference in a garden. Below are some reminders and tips for the month of June.


-It's time to start deadheading. I know this is a dreaded chore for many gardeners, but make it part of your routine as you take morning or evening walks. Pinch off the finished blooms of annuals and perennials as you walk around your flower beds. It makes a huge difference!


-Weeds never take a rest, especially this time of year. The best time to weed is after a rain, but like with deadheading, make it a routine and it won't get out of control.


-Shrubs that have bloomed already such as spirea, viburnum, lilac and forsythia can now be pruned now, and should be done as soon as possible.


-Blossom-end rot on tomatoes, peppers, squash and watermelons is often a problem this time of year. It's important to keep the soil watered on a regular basis- not letting it become too dry or too wet. It's always better to water on a schedule for a longer period of time rather than a quick watering that doesn't go deep enough. Also, avoid working up the soil near the plants. Weed by hand, and carefully.


-Rhubarb can be harvested through June, but watch for flower stalks as they appear, snipping them off the plant.


-Peonies should be trimmed of the dead blooms when they are finished. Leave the foliage alone, only cutting out the flower stems and dead flowers.


-Cutworms can ruin seedlings and transplants very quickly. You can protect melons, tomatoes and cucumbers by placing a cardboard collar around the base of the plant. Use the rolls from toilet paper or paper towel when empty for an inexpensive solution. Cut the roll so it's stuck into the soil 1-2 inches and 2-3 inches above the soil. Cut the roll on one side lengthwise, then slip it around the stem of the plants.


JUNE PLANTING & SOWING
-June is the month to plant dahlias, gladiola and canna bulbs. All three need a fertile, well drained soil in a location with full sun.


-Sow seeds for cucumbers, pumpkins, squash, zinnia, morning glory and basil. If you are in Zone 3-5 you may have been waiting until it was frost free, and we should be safe at this point.

On OFL we have instructions for a self fertilizing container garden:
http://oldfashionedliving.com/vegetablegarden.html

~Brenda

Summer Grilling Recipes

I think we can consider it Summer, even though our morning temperatures are still dipping a bit here in Michigan. We've already grilled a lot with charcoal and gas this year, and I love meals that are cooked on the grill. Below I have some recipes for fish, beef and chicken plus vegetables. The grilled onions are good with just about anything, but especially the burgers. Brew a jar of iced tea, and enjoy!


Grilled Herb Chicken


Ingredients:
2 1/2 - 3 lb. chicken pieces
3/4 c. vegetable oil
3/4 c. lemon juice
2 tsp. seasoned salt
2 tsp. ground paprika
2 tsp. dried basil
2 tsp. dried thyme
1/2 tsp. garlic powder

 Place chicken in a container with a lid. Combine remaining ingredients, whisking together, and pour over the chicken. Cover the container and marinate in the refrigerator several hours or overnight. Grill the chicken over prepared coals, or gas grill medium heat until the chicken tests done.  Probably about ten minutes per side if using boneless chicken pieces, longer if the bone is in. Baste with marinade, and turn often.

Lemon Dill Grilled Fish


Ingredients:
1 1/2 lb. firm fish fillets (perch, tilapia, cod etc.)
1/2 c. butter
1 tbsp. chopped parsley
1 tbsp. minced, fresh dill
2 tbsp. lemon juice
2 tsp. salt
ground black pepper to taste


Cover the grill grate with aluminum foil. Place fillets on the foil over moderate heat. Combine the rest of the ingredients and brush on the fish. Continue to brush it as it cooks. Cook the fish about 4-5 inches from heat for 8-10 minutes, turning and cooking for the same amount of time or until the fish flakes easily with a fork.


Greek Style Burgers


Ingredients:
1 1/2 pounds ground beef, lamb or pork *see note
1/4 c. minced onion
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
4 to 6 pita breads, split
1 c. shredded lettuce
1 tomato, chopped
2 green onions, chopped


Cucumber Sauce:
1/2 cup Greek style yogurt, plain
1/4 cup cucumber, chopped
1/4 tsp. dried dill, or 1 tsp. minced fresh dill


Mix together the items for sauce and set aside. Combine the ground meat, onion, oregano, salt and pepper. Form into patties.  Grill until meat is no longer pink inside.  Serve on the pita bread with lettuce, tomato, green onion and the cucumber sauce.  


Notes: Lamb is the traditional meat used in Greek dishes, but any combination of ground meat works well. 


Grilled Vidalia Onion


Ingredients:
Large Vidalia onion
3 tablespoons Italian dressing
1 tsp. butter
ground black pepper


Peel onion and slice fairly thin. Place in the center of a piece of foil big enough to wrap the onion. Drizzle with the Italian dressing, add the butter in the center. Sprinkle with pepper and wrap tightly. Place on a hot grill and cook for approximately 20-30 minutes over medium heat.  Remove from heat, cool slightly and open foil. Serve with meat.


Marinated Grilled Chuck Steak


Ingredients:
1/2 cup chopped onion
1/2 cup lemon juice
1/4 cup oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, peeled and minced
2 1/2 lbs. chuck steak, 1/2 inch thick


Combine all ingredients except steak. Place the meat in a plastic or glass container, and pour over the marinade. Cover and chill for 3 hours in refrigerator, turning several times. Drain. Broil steak on grill over hot coals or medium heat. Cook about 15 minutes on each side, or less, depending on how done you like it. Makes about 4 servings.


Grilled Parmesan Potatoes


Ingredients:
4 large potatoes, peeled, cut into thick strips
1 medium onion, sliced very thinly
4 tbsp. butter, cut into pieces
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. ground black pepper
Grated Parmesan cheese


Season the potatoes with garlic, salt and pepper. Add the minced onions, stirring. Place the potatoes on a large piece of heavy-duty aluminum foil. Sprinkle with Parmesan cheese. Dot with butter. Seal the foil around potatoes, adding more if necessary. Place on the grill over medium heat. Cook 35 minutes, turning several times.


On OFL we have tips for backyard grilling:
http://oldfashionedliving.com/holidays/grilling.html

Herbs to Direct Sow in Your Garden

Some of us in colder climates are still getting low temperatures in the evening, but for the most part, we are in the clear for sowing seeds at this point.  Today I wanted to talk about herbs that are easy to sow and care for in the garden.


Nasturtium:  It's at the top of my list because it's ornamental, useful, easy to grow and has a lovely variety to choose from.  The seeds are quite large, so they are perfect for children to plant.  They need a sunny location but can take just about any soil.  Nasturtium is known as being drought tolerant but I've found over the years it does much better if watered on a regular basis.  The seeds germinate in about 12 days from sowing, and is very dependable. I've planted a lot of the varieties out there but these are my favorites:


Alaska:  The foliage is almost as pretty as the blooms. It's green and a creamy white mixed in splotches with the  flowers usually shades of orange and yellow.  


Cherry:  This variety grows a bit smaller than the others with a pretty muted red bloom that has a light, lovely fragrance. The bloom is the same size as the others, but the plant itself sprawls less than the other varieties.


Moonlight:  A creamy yellow nasturtium that grows big and full with a lot of blooms.  The soft yellow is lovely in window boxes, raised beds, containers or planted around the garden in the corners.


Empress of India: A deep red nasturtium with a medium sprawl that works great as a border plant in a flower bed or a vegetable garden.


Calendula:  In the past it was known as "pot marigold" and didn't really find the popularity it's cousin, French marigold, did as an annual flower.  It was known more as an edible flower and herb because the petals of the blooms can be used in salads, soups and other dishes much like saffron.  It germinates in about a week, and grows fairly quickly.  If the flowers are kept deadheaded it will continue to bloom until a heavy frost in the fall.  I prefer calendula over marigolds, and already have some coming up from seeds dropped last season.  


Touch of Red:  A mix of yellows, oranges and a blending of cream and red with dark centers.

Bon Bon Calendula: A dwarf mixture of oranges and yellows in different shades.

Flashback:  This is a neat variety that offers softer and brighter colors with some double blooms.  It's an especially nice mix.

Basil:  It can be a bit tricky to grow inside and transplant but if you wait until the temperatures are above 50 degrees F. at night, it's fairly easy to sow.  The only thing to remember about Basil is if you want to keep it going until fall, it's important to pinch off the buds if it starts to form flowers.  The leaves are the culinary treasure, and flowering will stop production.   The seeds are very tiny, so sow carefully, cover lightly with soil and water gently. The following are good varieties to grow.

Sweet basil:  The standard basil which is still the best overall variety and always easy to find.

Lemon basil: A lovely lemon scented basil.

Cinnamon basil:  I different scent and flavor to try.

Globe Basil: this one has a very compact shape more like a small bush. Works well for containers or small spaces.

Large Leaf Basil:  If pesto is your goal, then this is a perfect variety because the leaves grow large and are easy to handle.

On OFL we have an article with more basil tips and recipes:

http://oldfashionedliving.com/basil.html