May Garden Tips and Chores

Tomorrow is the first day of May, which is one of my favorite months. In May my lilacs and peonies bloom, as well as the chives, irises plus more wildflowers. Below is one of my miniature iris, which just started blooming.

It was the month of May, the month when the foliage of herbs and trees is most freshly green, when buds ripened and blossoms appear in their fragrance and loveliness. And the month when lovers, subject to the same force which reawakens the plants, feel their hearts open again, recall past trysts and past vows, and moments of tenderness, and yearn for a renewal of the magical awareness which is love." - Sir Thomas Malory 
        
Today I have some general garden tips for this time of year. 


-It's important to care properly for spring bulbs such as tulips and daffodils because what you do now helps the bulbs grow and multiply for next spring.  After your spring bulbs have bloomed, snip off the spent flower.  Leave the foliage alone until it yellows and turns brown. The plant won't put energy into forming seeds, instead it will go into the bulbs. This is a good thing, and worth putting up with the wilted foliage for a bit.  If you want to divide your bulbs or move them to a new spot, wait until the foliage is yellow, then dig them up carefully and move them to the new location.  Leave the foliage on the bulb even if you move it.  Again, don't trim it off until it's brown.


-It's also time to mulch around young or new trees and shrubs. We do this each year and it's made a big difference in their growth.  Don't pile the mulch up tight to the trunk, leave an inch or so of space. We put down compost first then a thick layer of mulched straw. Grass clippings can also be used as long as they are dried first. Never use the clippings while they are fresh, or if the lawn has been treated with chemicals. 


-Prune any hedges or shrubs that need to be shaped. If the shrub is spring blooming, then wait until it's finished before pruning, unless there is dead, damaged wood-that can be carefully cut out right away.


-In Michigan our chrysanthemums are just coming back, but in warmer climates, start watching for buds which should be pinched out until July. I was busy one year and forgot to do this. It made a huge difference in the blooms, which were very sparse by time the fall rolled around. 


-Now is also the time to put plant supports in place for peonies, delphiniums or other perennials that tend to become heavy and bend over when in bloom. It does make a big difference, especially with peonies.


-Even in the North it's time to direct sow calendula, bachelor button, nasturtium, marigold,  morning glory and cosmos.  


-Zone 6 and above should be able to sow cucumbers, beans, squash, corn and okra.


-Zone 3-5 should wait til June 1st for the above if they don't have protection, but we can sow peas, spinach and greens of all types.  

Lastly, be sure to enjoy the spring by taking walks, watching for the wildflowers, butterflies and new blooms.  I took this picture over the weekend when I noticed this type of butterfly on our cherry blossoms.
~Brenda

A Sunday Dinner Menu:

Today I'm sharing a nice, simple Sunday dinner menu with roast chicken, rice and vegetables. Serve with rolls, and a simple dessert. I love roast chicken, and always make homemade chicken noodle soup with the leftovers. We certainly need homemade soup this week, since we seem to be picking up every virus going around. I've had sick kids needing extra nurturing on and off all month. I was finally able to go for a walk and take some pictures today since the sun was out, the wind had died down and it wasn't raining or sleeting. I hope all of you are having a nice spring and keeping healthy. 

  Sunday Roasted Chicken 
 Ingredients:
 2 (3 1/2 lb-4 pounds each) chickens 
1/2 stick butter, room temperature 
2 tsp. dried basil 
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. salt 
1/2 tsp. pepper 
1 tsp. garlic powder 
1 c. canned chicken broth 


 Preheat oven to 400 degrees. Remove any fat and the neck/organ packet from from the chicken cavities. Rinse and pat dry. Place in a large roaster pan. Loosen the skin over the breasts. In a small bowl, mix the 1/4 cup butter, dried herbs, salt, pepper and garlic powder. Rub 1/2 of butter mixture under the breast skins. Rub remaining mixture over the surface of the chickens. Season inside and out with salt and ground black pepper. Place the chickens breast side up in a large roasting pan. Roast the chickens 15-20 minutes at 400 degrees, then reduce the oven temperature to 350 degrees. Continue roasting until juices run clear when thickest part of thigh is pierced. Baste occasionally with the chicken broth.


Brown Rice and Mushrooms
Ingredients:
 2 tbsp. olive oil 
1 cup sweet onion, chopped small
1 1/2 cups sliced mushrooms, any type
1 can (14 1/2 oz.) chicken broth 
2 cups instant brown rice, uncooked 


Heat oil in a saucepan on medium heat. Add onions; cook until softened.  Add mushrooms and cook 3-4 more minutes until mushrooms are tender, stirring occasionally. Add the chicken broth while stirring. Bring to a boil, then stir in rice; cover. Reduce heat to low and  simmer 5 minutes. Remove from heat, then allow it to stand 5 minutes.  Fluff with a fork, and serve. Makes 8 servings. 


 Green Beans With Herbs 
Ingredients:
1 pound fresh green beans 
4 tbsp. butter or margarine
1/2 cup minced onion 
1 clove garlic, peeled and minced 
1/4 tsp. dried rosemary
1/4 tsp. dried basil 
3/4 tsp. salt 


Trim ends of beans, cut into 2 inch pieces. Cook in several inches of water in a covered pan for 15-20 minutes until tender. Drain beans and keep warm.  In a skillet, melt butter and saute onion and garlic for about 5 minutes. Stir in the rosemary, basil and salt. Cover and simmer for 5 more minutes. Just before serving, add the cooked greens beans to the onion and garlic mixture. Stir gently and serve.


On OFL we have another nice Sunday menu here:
http://oldfashionedliving.com/sundaydinner4.html

Recipes for Family Gatherings

My husband and I have another graduation open house to plan this year, since our middle child, Mike, is graduating from high school a year after his brother.  We are also in charge of the food for the 50th Anniversary party my husband and his brothers are giving their parents in June.  It's going to be a busy month, and no doubt you'll notice a lot of my posts will be about food for family gatherings. Since this time of year is busy for many families with graduations, weddings, family reunions and other events, I hope you won't mind:)


Today, I'm going through my recipes for salads.  Last year we had potato salad, tuna macaroni salad and Italian pasta salad.  The pasta salad was barely touched, but the other two did fairly well.  My mom made the potato salad and it's always a favorite.  Mike's open house will have almost the same people attending as last year, so I was hoping to mix things up a little bit and change some of the dishes.
I always ask myself certain questions when coming up with a dish for a gathering, especially when it's outside and during the summer. We usually use a wooden frame lined in plastic and filled with ice for the cold dishes to set in during the open house.


1. Will it hold up if it's made the night or morning before and when it's outside?

2. How much will it cost to make?

3. Are the ingredients something that most people will recognize and want to try?

4. Will it combine well with the other dishes being served?

Below are some of the recipes I'm considering in addition to coleslaw and potato salad. They are variations on classic recipes that I've always enjoyed.


Savory Bean Salad


Ingredients:
1 15/16 ounce can each: 
cut green beans 
yellow wax beans 
garbanzo beans 
red beans or kidney beans
Great Northern or Navy beans
Baby Lima beans


1 red onion, sliced thin, quartered 
1 green pepper, seeded and chopped


Dressing: 
3/4 cup sugar 
3/4 cup red wine vinegar 
1/2 cup olive or vegetable oil 
4 cloves garlic, peeled and minced 
1/8 tsp. cayenne pepper (optional)
salt and ground black pepper, to taste 


Drain the canned ingredients and discard liquid. Add the beans to a large bowl. Stir in the red onion and green pepper.  In a measuring cup combine sugar, vinegar, garlic, cayenne pepper and oil. Pour over vegetables and toss gently. Season to taste with salt and pepper if needed. Cover and refrigerate overnight.


Seven Layer Salad 


 Ingredients: 
1 head of lettuce, shredded 
1/2 c. chopped red onion 
2 c. light mayonnaise 
1 cup shredded sharp Cheddar cheese
1/2 cup chopped celery, very thin 
2 10-12 ounce packages frozen peas 
3 tbsp. sugar 
12 ounce package bacon 


 Cook the package of bacon, drain and crumble, set aside. Layer the lettuce, celery, onion, and peas in a large bowl (in that order with peas last). Spread the mayonnaise on top of the peas, sprinkle sugar over the top. Next, sprinkle with the cheese, then the crumbled bacon. Cover with foil and chill in the refrigerator overnight.  


Black-Eyed Pea Salad


Ingredients:
 2 cans black-eyed peas, drained 
1 medium red onion, chopped
1 Green Bell pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
2/3 cup Italian Dressing 
1/2 lb. feta cheese, crumbled 
Ground Black Pepper to taste 


Combine the ingredients in a large glass or plastic bowl, tossing gently. Cover and chill several hours. 


On OFL we have some great potluck recipes:
http://oldfashionedliving.com/potluck2.html

~Brenda

Easy Family Breakfast Recipes

I love breakfast dishes like the following recipes to serve on the weekend. I never know if we're going to have 2-3 extra teenagers staying the night, and they don't always wake up bright and early.  These dishes are great served later in the morning, or even closer to lunch.  Serve with biscuits, English muffins or toast plus orange juice and everyone is full and happy. Happy teenagers are a good thing:)


Breakfast Casserole


Ingredients:
1 (12 oz. package) frozen shredded Hash Browns
1/4 cup butter or margarine, melted
1 cup diced cooked ham
8 oz. sharp cheddar cheese, shredded
6 eggs
3/4 cup milk
1/4 tsp. seasoned salt
1 (6 oz.) can diced roasted green chilies (optional)


Butter or spray a casserole dish or glass pan. Spread the hash browns in the bottom of the dish. Brush with melted butter or margarine. Bake this at 400 degrees for 2o minutes. Remove from oven. On top of the potatoes, layer the ham, cheese and chillies. Combine the eggs, milk and salt. Whisk briskly until combined and beaten well. Pour on top of ham and cheese mixture. Bake at 350°F for 30 to 35 minutes.


Breakfast Pizza


Ingredients:
1 (8 oz.) tube crescent rolls
1 lb. breakfast sausage, any variety
4 oz. fresh mushrooms, sliced thin
1/2 cup very thinly sliced sweet onion
1/2 c. diced green pepper
5 large eggs, well beaten
8 ounces shredded Cheddar cheese


Grease a 12 inch pizza pan. Lay crescent rolls with points toward center in pan, press lightly to cover the entire pan. Set aside. Brown sausage, while breaking it up as it cooks. Drain any grease off the sausage.  Saute the mushrooms, onion and green pepper lightly. Top the crust with the sausage and vegetables. Pour eggs over top, as evenly as possible. Top with cheese. Bake at 400 degrees for 15-20 minutes until the cheese is melted and eggs are set. 


Notes:  You can use any type of cheese you wish; I sometimes use more than 8 ounces if I have it.  


Breakfast Quiche 


Ingredients:
 9 inch unbaked pie shell 
8-12 oz. sausage or bacon, cooked, drained and crumbled 
8 oz. shredded sharp Cheddar cheese
6 eggs, beaten
2 green onions, ends trimmed, chopped 
3/4 cup milk 
1/2 tsp. salt 
1/4 tsp. ground black pepper 


Preheat oven to 375 degrees. Line unbaked pie shell with 1/2 cup of cheese. Top the cheese with cooked sausage or bacon. Cover with remaining cheese. Combine eggs, green onion, milk, salt and pepper and beat well. Pour over ingredients in pie shell. Bake 20 to 30 minutes until knife inserted into center comes out clean. Serve hot.


Notes: The meat amount is fairly flexible. I also like to save a little out to sprinkle on the top of the quiche before serving.  This is also good with a little sauteed green pepper and onion mixed in. 


On OFL we have recipes for a lovely weekend brunch:
http://oldfashionedliving.com/brunch4.html

Spring Recipes: Greens and Herbs

Spring greens are readily available in the produce section in most grocery stores, which means we can create healthy salads year round. However, with warm weather arriving, the herbs are growing again, and the farm markets will open soon. This gives cooks many opportunities to add fresh herbs and greens to their salads and dishes. My chives, thyme and oregano have grown enough to harvest small amounts, despite our nights getting down in the 30's. If you don't spray chemicals in your yard, you can also harvest dandelions this time of year while they are young. Today I'm sharing a few recipes and tips from Salads and Herbs by Cora, Rose and Bob Brown, published in 1938.

"Besides the common use as greens for a spring tonic, dandelion leaves can be blanched by inverting flower pots over them...and used as a snappy seasoning to pep up milder lettuce salads. In France the dandelion is so esteemed that a cultivated form resembling endive actually rivals it for crispness and fine flavor and is eaten fresh with gusto and French Dressing. "

Wilted Dandelion Salad

Salt and pepper about a pound of fresh, crisp dandelions. Dice 1/4 pound bacon, fry and pour fat and all over dandelions; stir a tablespoon or two of vinegar in pan, dash it over and stir everything well together.

Dandy Sandwiches

Young dandelion leaves make dandy sandwiches. They should be torn to pieces, rather than cut, in order to bring out their full flavor. Tender young leaves in this fashion are laid between slices of bread and butter and sprinkled with salt. The addition of a little lemon juice and pepper, or paprika, varies the flavor pleasantly.

Mixed Green Salad

6 lettuce leaves

6 romaine leaves

6 escarole leaves

1 cup thinly sliced Chinese cabbage

1 tablespoon minced onion

French dressing

Rub bowl with garlic; arrange the greens in layers and sprinkle with minced onion; add dressing and toss. Drop a four-leaf cover on top for luck.

Lastly, I wanted to share the following tips on chives from the book. I'm not sure I could ever pick just one herb as my favorite, but chives come close. They are easy to grow, ornamental, and a great addition to salads, egg dishes, potatoes and so much more. The flowers can be broken apart and used in salads or dips. They are very peppery, and delicious.

"The tender green tops of this delicate yet snappy onion should always be clipped with shears, very fine, for sprinkling over sandwiches, chops, hamburgers, tomatoes, cucumber, salads, mashed potatoes, on wilted lettuce salad, omelettes, croquettes, sausages, tomato cocktails, French dressing, Thousand Island dressing, or in tartar sauce with fish. The breezy, springlike flavor of chives is the making of almost any spread of soft cheese, such as cream or cottage, by simply mixing it in. Cook string beans with chives and half as much parsley, removed before serving. Try clipped chives on buttered new potatoes in place of parsley and to give color to light soups such as potato and celery. "

On OFL we have an article on growing and using garlic chives:

http://oldfashionedliving.com/garlic-chives.html

Easy Fish Recipes for Dinner

I won't deny that I love fried fish. When I married my husband he introduced me to fish dipped in white cornmeal and fried in vegetable oil instead of coating it in a batter. That was a first for me, and we still fry fish this way once a year or so. Over the years I changed to yellow cornmeal seasoned with ground black pepper, seasoning salt and a little bit of Cajun seasoning. It's still a treat to fry up a few pounds of perch, catfish or tilapia using this method. Most of the time though we go for baked, grilled or sauteed fish in an attempt to eat healthier. Today I'm sharing a few recipes I've tried over the years that have been favorite alternatives to frying.

Baked Tilapia

Ingredients:
4-6 tilapia fillets
Italian dressing, any brand
1 tsp. garlic powder
ground black pepper
2 tablespoons lemon juice
1 teaspoon Italian seasoning

Place the fish in a baking pan in a single layer. Mix the remaining ingredients together and pour over the fish. Marinate for 30 minutes. Bake at 350°F for 20-30 minutes until the fish is flaky.

Notes: This is really good served with rice and a salad.

Garlic Butter Catfish

Ingredients:
1 lb. catfish fillets
flour
1/4 cup butter
1/4 cup vegetable oil
2 garlic cloves, peeled and minced
Lemon

Rinse the catfish in cold water and pat dry. Place a small amount of flour in a pie plate or dish. Very lightly coat the fish with flour. In a heavy skillet, heat butter and oil on medium heat. Add the garlic. Saute 1 minute. Add the fish fillets. Cook over medium high heat about 10 minutes or until fish is cooked through, turning once. Serve with lemon wedges. Makes 4 servings.

Baked Perch With Herbs

Ingredients:
2 lbs. fresh (or frozen) perch
2 tbsp. melted butter
1/4 c. lemon juice
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. seasoning salt
1/2 tsp. ground black pepper

Thaw fish if frozen. Preheat oven to 400 degrees. Spray a 13 x 9 x 2 inch pan with baking spray or coat lightly with butter. Place fresh fish in the pan. Mix together the butter, lemon juice and seasonings. Drizzle over the fish. Bake uncovered 30-40 minutes or until fish flakes easily with fork.

Grilled Fish Fillets

Ingredients:
1 1/2 lb. fish fillets, any firm variety
1/2 cup butter
1 tbsp. chopped parsley
1 tbsp. fresh dill
2 tbsp. lemon juice
2 tsp. salt
Ground black pepper to taste

Cut fillets into serving size portions if they are large. Cover grill grate with aluminum foil. Spray the foil with nonstick pan spray, or brush lightly with oil or butter. Place the fillets on the foil over medium heat. Combine the rest of the ingredients and baste fish with a brush. Cook about 4 inches from heat for 8-10 minutes. Turn with a spatula and baste again, cooking for an additional 5-7 minutes or until fish flakes with fork.

Notes: I've used tilapia, salmon, catfish, lake trout, perch, blue gill or bass.

On OFL we also have an article with more seafood recipes:

http://oldfashionedliving.com/seafood.html

Spring Recipes: Lovely Desserts

I hope everyone has a wonderful Easter tomorrow. My son is home from college and we're hanging out at home, watching Mary Poppins after breakfast and having an egg hunt after dinner. The weather was lovely today, and hopefully will be tomorrow as well. Today I'm sharing several dessert recipes that can be served after Sunday dinner, or with afternoon tea.

Pineapple Banana Cake

Ingredients:
3 cups all purpose flour
2 cups granulated sugar
3 large eggs
1 1/2 cups vegetable oil
1 tsp. baking soda
1 tsp. salt
1 (8 oz) can crushed pineapple
1 tsp. ground cinnamon
1 tsp. vanilla extract
2 cups mashed bananas

Preheat oven to 350°F. Butter or spray a Bundt pan. Mix together dry ingredients (flour, sugar, baking soda, salt, cinnamon) until combined. Make a well in the center and add eggs, pineapple, oil, vanilla and bananas. Stir batter with a large spoon, mixing well. Some lumps will remain; do not overmix. Spoon the batter into the pan and bake until a toothpick inserted in center comes out clean (about 65-75 minutes). Cool on wire rack for 5 minutes before removing cake from pan.

Frosting: Frost with a vanilla frosting, or sprinkle with confectioners' sugar. A light glaze is also nice.

Pineapple Upside Down Cake

Ingredients:
2 tablespoons butter, melted
1 cup brown sugar
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 teaspoon ground ginger

Heat butter, sugar, and ginger until thick. Put into the bottom of a 9x13 pan. Place pineapple slices on top of the brown sugar mixture; put one cherry inside each of the pineapple centers. Set aside.

CAKE:
1/4 cup butter
1 cup sugar
2 eggs, separated
1 1/2 cup all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon or almond extract
1/2 cup milk

Cream the butter with sugar. Beat the egg yolks and add to sugar mixture. Sift flour, baking powder, and salt together. Add alternately with milk to the sugar mixture. Beat egg whites until stiff (but not dry) and fold into batter. Pour over the pineapples. Bake at 350°F for 45 minutes or until done. Cool 5 minutes. Turn upside-down onto a serving plate or tray to serve.

Pistachio Cake

Ingredients:
1 devil's food cake mix
2 small pkgs. pistachio instant pudding
1 large container Cool Whip

Mix cake according to directions on box. Bake per instructions for a 9x13 pan. Cool completely. Mix together the container of Cool Whip and the 2 small packages pistachio instant pudding mix. Do not add water or any other ingredients except the whipped topping and pudding. Frost the cooled cake. Sprinkle with crushed pistachio nuts, colored sprinkles, or coconut.

Optional: We've always used Devil's Food cake mix for this dessert, but you can also use white or yellow cake mix if you wish.

Lemon Cake

Ingredients:
1 box white or yellow cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/2 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs
Glaze:
2 cups powdered sugar
1/3 cup butter, melted
3-4 tablespoons lemon juice

Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, afterwards beating the entire mixture for 2 minutes. Pour into Bundt pan and bake at 325 degrees for 50-60 minutes. When cool, drizzle glaze over cake.

To Make Glaze:
Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice. Drizzle over cake and cool.

Happy Easter! ~Brenda