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Wednesday, July 27, 2011

Recipe Wednesday! Corny ideas for you...

This wonderfully EASY recipe is from a tearoom, where it was a customer FAVORITE! Try it at home with some FRESH corn off the cob!

(Made in the Microwave!!!)


2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
3 cups shredded Cheddar cheese
2 (14.75 ounce) cans cream-style corn
1 cup cooked fresh-off-the-cob corn


Place water in a 2-qt. microwave-safe dish; cover and heat until boiling. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until vegetables are crisp-tender; set aside (do not drain).
Meanwhile, in a 3-qt. dish, microwave butter on high for 50-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted. Stir in the corn and reserved vegetables. Cook on high for 2-3 minutes or until heated through.


TIP: Make these for breakfast with the corn from those leftover ears you boiled from last night's dinner!



3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablepoons sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 1/2 cups cooked corn off-the-cob (OR: 1 - 12. oz. can kernel corn, drained)


Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field."
~Dwight D. Eisenhower

Wednesday, July 20, 2011

Recipe Wednesday! Ingredients for FUN this week, not FOOD!

So, these aren't EXACTLY food recipes, but I'm sure you'll use them nonetheless!
As an art teacher, I collected LOTS of inexpensive recipes for art supplies. One of these is for BUBBLES and one is for PLAY CLAY, so grab the ingredients, round up your curtainclimbers, and have a blast. Three cheers for CHEAP summer fun!



6 cups water
2 cups Dawn dishwashing liquid
3/4 cup light corn syrup


Mix all ingredients together in a LARGE container of empty water bottle, milk jug, etc. Shake everything up and let sit for a few hours. Pour into empty bubbles containers or dishes and go wild with your bubble wands!!

(Many thanks and credit goes to for the recipe! Check out her cool site, too!)


Make-Your-Own PLAY CLAY!

(This makes a soft and squishy clay that can be used over and over again and will remain pliant for weeks, but dries eventually.)


1 cup flour
1 cup water
1/2 cup salt
1 tsp. vegetable oil
1/2 tsp. cream of tartar
Food coloring, optional


Mix all ingredients together in a saucepan and cook over medium heat until the mixture holds together. (Keep mixing or it will stick to the bottom of the pan!)
When the clay is cool enough to touch, your child can knead it on a floured board. This recipe's long drying time makes it most satisfying as a play dough (it's easy to roll into ropes and balls), but sculptures will dry eventually. If stored in an airtight container, this dough will last, refrigerated or unrefrigerated, for 2 to 4 weeks.

"Work consists of whatever a body is obliged to do. Play consists of whatever a body is not obliged to do."
~Mark Twain

Friday, July 15, 2011

BONUS Recipe: Great-Grandma's Black Rasberry "Pudding" (Cobbler)

An added BONUS recipe for your black rasberries! This is a VERY old family recipe, that was passed down to my great-grandma, Florence Lucy Kyler. Serve it hot in a bowl, with fresh milk poured over the top. Not overly sweet, just perfect comfort food! Bon appetit!



1 quart sweetened black rasberries
2 eggs
1 c. sugar
1 c. milk
1 Tbsp. melted butter
2 Tbsp. baking powder
2 c. flour
1 tsp. vanilla
cinnamon sugar for sprinkling on top


Put rasberries into a 9 x 13" greased baking dish. Mix the rest of ingredients gently, and pour over berries. Sprinkle cinnamon sugar over the top. Bake @ 350 degrees F until lightly browned on top. Serve hot in bowls, with 1/2 cup milk poured over the top. Or be decadent and use whipped cream or ice cream!

"We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day."
~Mario Batali

Wednesday, July 13, 2011

Recipe Wednesday! Wahoo! Black Rasberries, my absolute FAVORITE!

I think this is quite possibly - Yes, most definitely - my favorite fruit of ALL!
Those perfect little black clusters of juicy goodness are ripe and ready to pick! Black rasberry bushes are currently loaded down, so grab 'em before the birds do! Get yourself out there and scope for bushes. Old fencelines are perfect places, as are streambeds, runoff ditches, and spaces underneath where wild birds perch - that's how those bushes got planted in the first place! I know, I know - TMI, right? Don't forget to stash some away in your freezer - nothing tastes better in the middle of winter!

BLACKBERRY SYRUP (for pancakes!)


4 cups blackberry juice
4 cups white sugar
1/3 (2 ounce) package powdered pectin (optional)


Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch of lid, adjust lids and process in boiling water canner for 10 minutes.


AND>>> to serve with your yummy syrup, try these!
Make your own mix and save mucho money!!



4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda

Additional ingredients for pancakes:
1 egg
3/4 cup milk


In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve warm with butter and syrup!

"Thanks. Rasberry. Great."
~Bill Murray in Groundhog Day

Wednesday, July 6, 2011

Recipe Wednesday! Konnichi Wa! Chicken, Japanese-style!

Zooming around the world today, here are some JAPANESE chicken recipes for you! My son loves all things Japanese, and he is a sushi freak - he even wants to move there to study! So, in honor of Kyler, here are some easy, yummy takes on "niwatori"!



2 boneless, skinless chicken breasts
1 onion
4 eggs
4 Tbsp. soy sauce
4 Tbsp mirin (you can substitute sake, with a pinch of sugar added, or use sweet white wine)
1 1/2 cups chicken stock
4 bowls of steamed rice


1. Cut the chicken into bite-size pieces and thinly slice the onion.
2. Place the stock, soy sauce and mirin into a saucepan and bring to a boil.
3. Add the chicken and onion slices and simmer for 5 minutes.
4. Beat the eggs in a small bowl.
5. Bring the soup to a boil, then pour the eggs over the mixture in the pan.
6. Reduce the heat and put on a lid.
7. After one minute, turn off the heat.
8. Divide the mixture into four parts equally, and serve on top of the steamed rice bowls.




4 chicken breasts, whole
4 Tbsp soy sauce
2 Tbsp. sake
4 Tbsp mirin
2 Tbsp sugar
1 tsp. grated ginger
toasted sesame seeds for garnish, optional


1. Poke the chicken all over with a fork.
2. Mix the rest of the ingredients in a bowl.
3. Marinate the chicken in the mixtur for 30 minutes.
4. Heat oil in a frying pan.
5. Grill the skin side of the chicken first, on medium, then turn and grill the other side.
6. Pour the marinating sauce into the pan, then cover and steam cook the chicken for five minutes.
7. Remove from heat, and slice the chicken. Sprinkle with toasted sesame seeds, and serve over rice - serves four.




8 boneless chicken thighs
4 Tbsp. soy sauce
4 Tbsp. sake
2 tsp. grated ginger
1/2 cup cornflour


1. Cut the chicken into bite-size pieces.
2. Mix the ginger, soy sauce and sake.
3. Marinate the chicken in the mixture for 30 minutes.
4. Heat oil to 340 degrees.
5. Pat the chicken dry with a paper towel, and coat generously with cornflour.
6. Deep fry the chicken for about 5 minutes, until crisp and golden.


"As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything."
~Martin Yan