Mother's Day

I emailed my friend Carrie earlier this week asking if she had a mother's day article she wanted to share. She shared this gem that had me thinking of my own mother and grandmother. I hope you enjoy not only the article but this delightful recipe for a butterscotch pie, something I've never made before.

Honoring Mothers and Grandmothers

on Mother's Day by Reminiscing About The Past

By Carrie J. Gamble

Every year around Mother's Day I begin to reminisce about past Mother's Days and my relationships with my mother and grandmother. The friendship and love the three of us share is a very special part of my life. We have confided in each other and shared the good times and the bad. They have shared so much about our family history – countless stories of days gone by and of “living life the old fashioned way.”

I was thinking about mother/daughter relationships the other day and a thought popped into my mind. Instead of thinking about MY relationship with my mother and grandmother, I began thinking about my grandmother, Elizabeth, and the loving relationship she had with her mother, Anna.

Elizabeth loved telling stories about her life and had such vivid memories of her childhood. As a naïve German girl growing up on a farm in Bucks County, Pennsylvania, she was accustomed to the ethnic foods made by her German-Hungarian mother. Anna came to America from “the old country” and raised her family on the foods they ate over there. There were lots of dumpling and noodle recipes as well as potatoes and vegetables in season. They never had much meat, once or twice a week and of course on Sundays.

Elizabeth was absolutely enchanted when she went to school and discovered “all of the wonderful things” her girlfriends brought in their lunches! She would tell her mother about them and from this they got new ideas. One such new idea was a pie! They had never heard of pies before as they were not made in the old country. Elizabeth and Anna tried their hand at their first pie – Butterscotch. Everything was baked in the old coal/wood stove which created a unique flavor. They were so pleased with themselves! This was around 1918 when Elizabeth was eight years old. And this was just the beginning of her life long love affair with cooking and baking.

For Mother's Day this year I would like to honor Elizabeth and Anna, my grandmother and great-grandmother by sharing two of their favorite and very old recipes with you – Hungarian Cheese Noodles and Butterscotch Pie. Enjoy! And Happy Mother's Day!

Hungarian Cheese Noodles

You can use store bought noodles or make your own. To make your own take 2 cups flour and make a well in the center. Add 2 eggs, pinch of salt and enough cold water to make a stiff dough. Mix until you have a stiff dough. Roll into 2 balls. Flour tabletop or cutting board and roll out each ball to about 1/8” thick. Put flakes (rolled out dough) on a clean towel and leave them to dry about ½ hour. In the meantime, mix 1 pound cottage cheese, pinch salt, dash of pepper and 1 teaspoon sugar. Set aside. When flakes are dry sprinkle with flour. Cut into 3” strips. Lay one on top of another and cut 1/2” to make noodles. Boil water with ½ tablespoon of salt. Drop noodles into the boiling water. Boil about 5 minutes. Drain. Place noodles into a bowl with the cottage cheese mixture. Combine. Using 2 or 3 slices of bread make crispies by tearing off small pieces and frying in 1 tablespoon oil or butter until golden brown. Sprinkle crispies over noodles. You may also sprinkle with some more sugar on top to bring out the flavor. A surprisingly delicious dish!

Butterscotch Pie

1 ¾ cups milk

1 cup brown sugar

2 eggs, separated

2 tablespoons flour

1 tablespoon corn starch

pinch salt

butter the size of a walnut (about 1 tablespoon)

1 teaspoon vanilla

Put 1 ½ cups milk in a pan and heat. Mix brown sugar, egg yolks, flour, corn starch and salt with ¼ cup milk. Slowly pour hot milk over this mixture. Bring to a boil. Stir until thick. Add lump of butter and vanilla. Pour into a baked pie crust.

To make meringue: Beat 2 egg whites until stiff. Slowly add 4 tablespoons sugar. Spread meringue evenly over pie filling. Bake 10 to 15 minutes at 350 degrees until meringue is light brown.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.

Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at http://www.grandmotherscookbook.com/.

Audrey :)

http://mytupperware.com/audreyoka

Win Free Tuppereware

I would like to give these brand new two Tupperware bowls away (I've put a water bottle and salt shaker in the picture to show their size). These are some of my favorite bowls at home. I use them for things like egg salad, chicken salad, and dog treats. I want to know how you'll use them if you win them.

Entering the drawing is as simple as posting a comment and letting me know how you'll use these bowls if you win them. Your answer can be a food item or a non food item. Get creative. You must live in the United States to enter and be over the age of 18. I'll choose a random winner on May 22nd. Contest ends May 21st at 11:59 p.m. pacific time. Limit one entry per person. If you'd like to blog about this contest, post a second comment with the URL where you've blogged about the contest and you'll get a second entry.

Good luck!!

Audrey :)
http://mytupperware.com/audreyoka

NOTE: If you join Blogger and don't have a blog, please update your profile with your email address. Otherwise, I have no way of contacting you if you win. This is true on all blogger contests. Please do not assume that gmail accounts are valid, you must have an email address on your blogger profile for me to see your email address.

Corn On The Cob

I read a post today from Cindy http://www.tsginfo.com/index.php?rc=CG6499 and she spoke of microwaving corn on the cob. She suggests putting two ears in the microwave for 7 minutes. She said the husks come off easily and the "hair" also just came right off.

I personally love corn on the cob on the BBQ. We spread melted butter on the ear of corn, sprinkle on some onion and garlic salts or powders, then wrap in foil and pop onto the BBQ. They have an awesome flavor.

You can also bake corn on the cob. Remove the husk and silk from the corn. Place on a sheet of aluminum foil. Dice bell peppers and pour over corn. Sprinkle with black pepper, wrap and bake for about 25 minutes at 250 degrees.

With warmer weather coming, corn on the cob is a must have in many households. Enjoy!!

Audrey :)
http://mytupperware.com/audreyoka

A Few Passover Recipes

With the Passover holiday starting in just a few days I wanted to share a few recipes for those readers who celebrate the holiday of Passover.

Matzah Lasagna

4 matzahs
1 lb. cottage cheese
1¼ cups grated mozzerella cheese
½ cup grated parmesan cheese
½ teaspoon black pepper (optional)
30-34 oz. prepared marinara or flavored tomato sauce

Grease casserole dish. Cover the bottom of the pan with marinara sauce. Place a matzah on top.
Spread tomato sauce over matza. Place some of cottage cheese on top of the matzah in the pan.
Sprinkle mozzerella and parmesan cheeses over cottage cheese. Continue layering, ending with tomato sauce. Top with the ¼ cups mozzeralla cheese and parmesan cheese not used earlier
Add 1/2 cup water. Cover and b ake at 350 for 35-40 minutes.

Apple and Matzah Kugel

4 Matzahs
1/2 tsp. salt
1/4 cup margerine for parve (you can use butter if serving dairy)
1/2 cup chopped nuts
1/2 cup raisins
3 eggs
1/2 cup sugar
1 tsp. cinnamon
2-3 apples, pared and chopped

Break matzah and soak until soft. Drain, but do not squeeze dry. Beat eggs with salt, sugar, margarine and cinnamon. Add matzah. Stir in chopped nuts and apples and raisins. Pour mixture into a greased casserole dish. Dot top with additional margerine. Bake in 350 degree oven for about 45 minutes.

Salmon Patties

1 small onion
2 cans red salmon (16 ounces each), or you can use 3-4 cups cooked fresh salmon
2 large eggs
1 cup or matzo meal
1-2 tsp. lemon juice
1/2-1 1/2 tsp. freshly ground black pepper
1/2 tsp. dried dill or 2 sprigs fresh dill
3/4 tsp. paprika
3 sprigs fresh parsley
passover oil

Coarsely chop onion in food processor. Drain salmon, and add to food processor. Pulse three or four times. Add eggs, 1/2 cup of the matza meal, lemon juice, pepper, dill, paprika and parsley. Pulse until you have a uniform mixture, but do not over-process. Put the remaining matzah meal on a plate (for coating) Form the mixture into patties. Coat the patties and then fry about 4 minutes per side. Serve hot with a dipping sauce.

Audrey :)
http://mytupperware.com/audreyoka

Cookies

Who doesn't love cookies? Over the years we have baked thousands of cookies. We often give them away, take them to our favorite places such as Blockbuster and of course enjoy them ourselves. I'd like to share a few cookie recipes:

Chocolate Chip Peanut Butter Cookies

1 1/4 cups flour
1/2 cup creamy peanut butter
1 egg
2 cups chocolate chips
1 teaspoon vanilla
1/2 cup chopped peanuts
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar

In a small bowl combine flour, baking soda, salt and cinnamon. In a seperate bowl, beat together the butter, sugars and peanut butter. Beat in the egg and vanilla. Slowly add in the flour mixture. Stir in the chocolate chips and peanuts. Drop by spoonfull onto baking sheet. Press to create 2 inch circles. Bake at 375 for 7-10 minutes.

Pumkin Spice Iced Cookies

2 1/4 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup solid pack pumpkin
2 eggs
1 teaspoon vanilla
1 cup butter, softened
1 cup sugar
2 cups chocolate chips

In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl beat the butter and sugar until creamy. Beat in pumpkin, eggs and vanilla. Slowly beat in the flour mixture. Stir in chocolate chips. Drop by rounded teaspoonful onto baking sheets. Bake at 375 for 15-20 minutes. Cool completely before adding glaze.

Vanilla Glaze

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Mix well and drizzle over cookies.

Audrey :)
http://mytupperware.com/audreyoka

Cheese

I am a cheese lover. If I could, I would live on cheese enchiladas, grilled cheese and even cheese lasagna.

I wanted to share some tips on cheese. These tips were found at http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=5

1. Always rewrap cheese in fresh wrapping, preferably in waxed or parchment paper, after the cheese has been opened to avoid having the cheese dry out or pick up other flavors. Remember that natural cheese is a living organism, with enzymes and bacteria that need air and moisture to survive. Thus, rewrapping the cheese in paper and then in plastic wrap to create a microenvironment for the cheese is the preferred storage treatment. However, you should not leave cheese in the same wrappings for extended periods of time.

2. The recommended temperature range for storing cheese is between 35 and 45 degrees Fahrenheit, at a high humidity level, preferably in the bottom vegetable/fruit bin. To avoid accidentally freezing the cheese, don’t store it near the freezer compartment or in the meat bin.

3. Double wrap strong, pungent cheeses, such as blue, aged brick, or washed rind varieties, to avoid having their aromas permeate other foods. It is best to place these cheeses in an airtight container for extra assurance against aroma leakage. And it’s best to store cheeses separately if possible, especially blues, washed rinds and milder cheeses, as they will pick up each other’s flavors.

4. If cheeses other than fresh cheeses and blues have surpassed their expiration dates (imprinted on the packaging) or if the cheese develops a blue-green mold on the exterior, make a cut about a ½ inch below the mold to ensure that it has been entirely removed; the remaining cheese will be fine.

5. In general, never freeze natural cheeses, as they may lose their texture, and in some cases their flavor profiles will be seriously altered. If you must freeze cheese, allow the cheese to thaw slowly in the refrigerator and use it for cooking, as the texture will become crumbly and dry after it is defrosted.

6. If stored and wrapped cheeses are overly dry, develop a slimy texture, exhibit ammoniated or any off odors, it’s best to discard them. If you find these characteristics in cheeses at your local shop, do not purchase them, as they are past their prime. If a retailer’s offerings consistently display the above characteristics, it’s best to find another resource for your cheese.

And now, some cheese recipes:

Cheese Bread

1 3/4 cups all-purpose flour
1/4 cup white sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup shredded Cheddar cheese
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Lightly grease a loaf pan. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.

Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Cheese and Vegetable Pie

1 tablespoon butter
1 cup frozen onion seasoning blend or sliced onion
1 tablespoon butter
salt and pepper to taste
2 tablespoons flour
1 1/2 cups shredded Swiss cheese
1 9-inch pastry crust (pre-baked)
2 eggs (beaten)
1 cup half and half
1 cup sliced zucchini

Sauté onion and zucchini in butter in skillet until tender, about five minutes; season with salt and pepper and stir in flour. Cool; toss with cheese and arrange in bottom of crust. Beat eggs. Add half and half to eggs and mix. Pour into pie shell.

Bake at 350 degrees until pie is browned and set, 40 to 45 minutes.

Cheese Enchilada Casserole

2 dozen (6 inch) tortillas
1 can cream of mushroom soup
1 small can diced chilis
1/2 pound grated Monterey Jack
1 pint sour cream
1 can cream of chicken soup
1/2 pound grated cheddar cheese
1 medium bunch green onions, chopped

Fry tortillas in oil until soft and pliable; drain and pat dry. Spray 9 x 13 inch pan with Pam or grease lightly. Mix soups, sour cream and chilies. Take a tortilla and put a dollop (a heaping tablespoon) of mix, a bit of cheese and a pinch of green onion and roll; place in pan. Fill the pan with tortillas, placing them close together. Take remaining mix and spread over all the tortillas. Garnish with remaining cheese and onions. Bake at 350 degrees for 25 to 30 minutes.

Audrey :)
http://mytupperware.com/audreyoka

Bananas

I love bananas. I enjoy them plain or in bread and who doesn't love banana cream pie? Here are a few banana tips:

• Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it
• Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
• You can also store your bananas in a plastic bag to keep them from ripening too quickly.
• You can store your ripe banana in the refrigerator. While the skin does turn black, the fruit is not ripening as quickly as it would've outside the refrigerator.
• Do not throw out bananas that are over ripe. Freeze them instead, with the peel on. You can then use them in cakes, breads and pies.

And now a few banana recipes:

Chocolate Chip Banana Bread

2 1/2 cups all-purpose flour
2 cups white sugar
2 cups mashed ripe bananas (depending on size of banana, it will take about 4 to make 2 cups)
1 cup canola oil
1 cup chocolate chips (most recipes call for semi sweet, I always use milk)
4 eggs
2 teaspoons baking soda
1 teaspoon vanilla
1/4 teaspoons salt
nuts (optional)

Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda, and salt.

In a large bowl, using an electric mixer, beat the oil and sugar together. Add the eggs to the oil and sugar mixture, one at a time. Beat after each addition. Add bananas and vanilla, mixing well. Add the flour mixture, beating just until smooth. Stir in chocolate chips and nuts.

Spread batter into two greased loaf pans. Bake for 60 to 65 minutes, a toothpick in the middle should come out clean. Allow bread to cool slightly then transfer to wire racks to cool completely.

Banana Pancakes

1 cup all-purpose flour
3/4 cup soy milk
1 tablespoon sugar
2 teaspoons vegetable oil
1 3/4 teaspoon baking powder
3/4 teaspoon salt
2 large ripe bananas
2 large eggs

In a large bowl, combine the flour, baking powder, salt and sugar. Mix to blend.

Puree bananas in a food processor. Transfer puree to a mixing bowl. Add milk, eggs and oil. whisk to blend well. Add dry ingredients. Mix until blended. Fry on griddle. Serve with maple syrup.

Banana Cake

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time. Mix in the bananas by hand. Add flour mixture alternately with the buttermilk to the creamed mixture. If you are adding walnuts, add them last. Pour batter into casserole dish or two round pans. Bake for 30 minutes. Toothpick should be clean when inserted into middle.

You can serve this as is or frost as desired.

Audrey :)
http://mytupperware.com/audreyoka