Foil Packet Dinners

Served with just regular old Wonder Bread or buttery Texas toast, this is my go-to meal.  My 17-year-old son LOVES this rendition of barbecued chicken and so does my pocket book!  I like to collect foil packet dinners for camping, but I end up making this meal all the time ‘cause it’s so easy and inexpensive.  Instead of individual packets, I throw the whole thing in a large pan and wrap tightly with foil.  You can increase or decrease the portions as you like or use chicken thighs as well as legs.  Heck, throw in a few wings. 

My favorite inexpensive sauce is Kraft’s Spicy Honey BBQ Sauce.  I also like to cook the meal a full hour ‘cause a lot of us Southerners believe in slow-cooking our barbecue.  (You can turn the oven down a little if you like).  Try this hearty, finger-lickin’ meal and see if you don’t join our fan club!  P.S.  I never defrost the corn on the cob and it turns out great every time!

Are you a fan of foil packets too?  What are your favorite ways of using aluminum foil when cooking?

Barbecued Chicken in Foil printable

8 chicken legs                                                    2 T. butter, melted

4 small ears frozen corn, thawed                      ½ c. barbecue sauce

1 t. salt                                                               1 (15-oz.) can pinto beans, rinsed and drained

½ t. pepper                                                     

Toppings: barbecue sauce, shredded Cheddar cheese, chopped green onions

This recipe can be done as follows (which is great for campouts!) or when I do this at home, I put everything in my largest pan and wrap the top tightly with foil.  This recipe also doubles very well!

Tear off 4 (18 x 12 inch) sheets of heavy duty aluminum foil; lightly grease 1 side of each.  Place 2 chicken legs and 1 ear of corn in center on lightly greased side of each foil sheet.  Sprinkle evenly with salt and pepper; drizzle corn evenly with butter.  Spoon barbecue sauce evenly over chicken; top evenly with beans.  Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds.  Double fold each end to form a packet, leaving room for heat circulation inside packet.  Place packets on a baking sheet.  Bake at 450 degrees for 40 minutes.  Carefully open packets to prevent burns from hot steam.  Serve with desired toppings.

When There's Nothing Else to Eat

So I was making a grocery list to determine what I had in the fridge and what I needed from the store.  I noticed that there was about a cup's worth of leftover turkey (or chicken, or ham), a long stalk of celery, a couple of sliced green onions, a couple of handfuls of shredded sharp cheddar cheese, and mayonnaise in the refrigerator.  Then I checked the pantry and found half-a-box of small elbow macaroni.  I never do this--I'm not creative with food, I normally must have a recipe--but for some reason these ingredients just came together in my mind as a really good salad.

I put off going to the store and cooked the macaroni, chopped the meat and diced the celery.  After rinsing the macaroni in a colander under cold water and quick-drying it on paper towels on the counter, I combined all the ingredients together with enough mayonnaise to moisten.  I didn't season it with salt and pepper, leaving that for family members to do.  Then I tried it.  Maybe I was hungry but it was the best macaroni salad I've ever had!

I'm writing this post just to remind myself how I made it.  Even though it's simple, I'm liable to forget.  This was enough for 4-6 large helpings.  (My daughter, a 115 lb. college cheerleader with a coach who will tell you you're fat, actually went back for a second large helping.  This is not normal for her!)  It just goes to show you how often we throw food out or think we have nothing to eat when the leftover and last bits of something can turn into a fabulous (if simple) dinner.  All the ingredients are "to taste."  Some might like more of one thing and less of another.  Print Recipe

Turkey Macaroni Salad
1 cup small elbow macaroni, prepared (or whatever pasta you have on hand)
1-2 cups turkey, (or chicken, or ham), cooked and chopped
1 stalk of celery, diced 
1-2 sliced green onions
1/2 cup grated sharp cheddar cheese 
1/2 cup mayonnaise (enough to moisten the ingredients)
Prepare macaroni according to directions.  Rinse in cool water and drain thoroughly.  Combine all the ingredients adding more mayo if necessary.

Simple Oktoberfest Family Meal

This meal can be cooked over an open fire or right in the oven.  Be sure to use a pan to catch possible drippings if you cook in the oven.  A great way to enjoy a beautiful fall evening at home or camping.  Print Recipe

Simple Oktoberfest Family Meal
1 lg. sweet onion, sliced
3 lg. bell peppers:  green, red, and yellow
4 medium potatoes, sliced 1/2-inch thick
6 medium carrots, sliced 1/4-inch thick
1 small cabbage, sliced
2 medium tomatoes, chopped
1 to 1-1/2 lb. cooked Polish sausage
1/2 c. butter or margarine
1 t. salt
1/2 t. pepper
Place onion, peppers, potatoes, carrots, cabbage and tomatoes on three pieces of double-layered heavy-duty foil (about 18 x 18-inch).  Cut sausage into 1/2-inch pieces and add to foil; dot with butter.  Sprinkle with salt and pepper.  Fold foil around the mixture and seal tightly.  Grill, covered, over medium coals for 30 minutes.  Turn and grill 30 minutes longer or until vegetables are tender, (if you open bundles to check, be careful of steam escaping, and carefully fold back if more time is needed, so they don't leak).  Yield:  6 servings.

Vancouver's Best Salad and Jiffy Pizza Sticks

I was so excited when I tried this recipe because it reminded me so much of the wonderful salad and bread sticks my young children and I would get at a little restaurant in Vancouver, Washington.  We lived walking distance to the downtown area and would window-shop and stop in at our favorite restaurant.  One reason it was our favorite was that for five dollars, I could get a whole tray of bread sticks for the children and a small salad for myself.  Back then we only had $50 per week to spend on groceries so this was a real treat once in a while.

Vancouver's Best Salad Print Recipe
12 cups mixed salad greens (I like the spring or herb mix)
2 large tomatoes, chopped
1 large cucumber, chopped
1 c. mayonnaise
Dressing:
1 c. Thousand Island salad dressing (any will do)
2 T. milk
2 hard-boiled eggs, chopped, optional (dressing pictured above is without eggs but it's really good with eggs!)
In a large bowl, toss salad greens, tomatoes and cucumber; set aside.  In a small bowl, combine mayonnaise, Thousand Island dressing and milk; mix well.  If desired, gently stir in chopped eggs.  Serve over salad.  Store any leftover dressing in the refrigerator.  Yield:  8 servings or 2 cups dressing.

These are just like the bread sticks we got in Vancouver--only better because there's chopped pepperoni baked inside.
Jiffy Pizza Sticks Print Recipe
1 pkg. JIFFY Pizza Crust Mix
1/4 tsp. garlic and herb seasoning (I use pizza seasoning)
1/2 cup hot tap water (not scalding)
1-1/2 pkg. pepperoni slices, chopped (or less if desired)
1/2 cup mozzarella cheese, shredded
14 cup Parmesan cheese, grated
Butter Topping:
2 T. margarine or butter, melted
1/4 tsp. garlic and herb seasoning
Preheat oven to 375 degrees.  Grease one baking sheet.  Mix Pizza Crust, seasoning, pepperoni and mozzarella cheese.  Add hot water (1 tablespoon at a time) and mix well with a fork.  Spread Parmesan cheese onto flat surface; drop dough onto Parmesan cheese and knead cheese into dough (I like to do this on a wooden cutting board cause it won't stick).  Roll to 1/2 inch thick, cut into 1 inch bread sticks.  Place about 1 inch apart on baking sheet.  Bake 18-20 minutes.  Mix together butter topping ingredients.  After removing sticks from the oven, brush tops of sticks with butter topping.

Buttermilk Blueberry Pancakes

"...Almonzo loved light, fluffy, buckwheat pancakes with plenty of molasses...The three pancakes on the griddle were holding their bubbles in tiny holes near their crisping edges.  He flipped them over neatly and watched their brown-patterned sides rise in the middle.  The good smell of them mixed with the good smells of fried salt pork and boiling coffee..."  (The Long Winter, by Laura Ingalls Wilder, ISBN # 0590488198)

Just like Almonzo Wilder, homemade pancakes are one of my favorite comfort foods.  I grew up thinking you had to buy store-brand mixes to make pancakes.  For years I tried to make good pancakes without success.  Then I grew brave enough to try pancake recipes in my cookbooks.  Making pancakes from scratch was sooo much better than store bought mixes, even if it took just a little more trouble.

The key to making pancakes is to have a consistency of a cake batter when you're ready to pour out the mixture.  They can't be too thin or too thick--it should pour easily but not too fast.  As the tops get plenty of bubbles and the edges firm up a bit, you can turn the pancakes over.

My husband is a better fry cook than I am and flips pancakes perfectly.  I have forced myself to practice until my pancakes turned out just as good.  So practice does make perfect.

Also, it really helps to invest in a nice, long electric griddle because the pancakes turn out better (cooks more evenly) and you can make a bunch at once and get done faster.  (I would even consider bringing one to camp outs!)

This recipe comes from my Southern Living Cookbook (ISBN # 084871816X).  It mentions you can keep the batter in the fridge for up to a week.  It also includes a homemade syrup recipe.  The recipe calls for buttermilk but I mix up powdered buttermilk instead because it's easier for me to keep on hand than buttermilk.  You can add 1cup of blueberries (like the pancakes shown above) or chopped pecans to the batter.

Buttermilk Pancakes with Homemade Maple Syrup 
Print Recipe
2 cups all purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
2 large eggs, lightly beaten
1-1/2 to 2 cups buttermilk (2 cups is always too much for my batter; start with 1-1/2 cups and add more 1 T. at a time if needed)
1/4 cup vegetable oil
Homemade Maple Syrup
Combine first 5 ingredients; stir well (be careful not to stir too much or the pancakes will not be fluffy).  Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.  For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.  (Store unused batter in a tightly covered container in refrigerator up to 1 week.  If refrigerated batter is too thick, add milk or water to reach desired consistency.)  Serve pancakes warm with Homemade Maple Syrup.  Yield:  18 (4-inch pancakes).

Homemade Maple Syrup Print Recipe
1 cup water
2 cups sugar
1/2 teaspoon maple flavoring
Bring water to a boil in a small saucepan; add sugar and flavoring.  Boil 2 minutes, stirring constantly; remove from heat.  Serve warm, chilled, or at room temperature.  (Store leftover syrup in a tightly covered container in refrigerator.)  Yield:  about 2 cups.  (Per 3 pancakes and 1/3 cup syrup:  Calories 566; Fat 11.9g; Cholesterol 77mg; Sodium 612mg)

The Lady's Chicken Nuggets

Originally a Paula Dean recipe, this has become a family favorite!  These nuggets make a great appetizer, family meal or a filling snack.  This would also work well in a sack lunch.  They are best served warm.  If you make Paula's dip, do it first so it can be chilling and thickening up while you fix the nuggets.

Paula D's Chicken Nuggets (print recipe)

6 chicken breast fillets

2 c. crushed sour cream & onion chips (I use more than I probably should)

1-2 eggs

2-4 T. milk

1/2 c. butter, melted

Preheat oven to 350 degrees F.  Spread the crushed potato chips in a shallow dish.  Beat together the egg and milk in a shallow bowl.  Dip the chicken, (cut into 1-1/2 in. cubes), into the egg mixture and then dredge them in the chips.  Place the chicken nuggets on a greased baking sheet and DRIZZLE WITH MELTED BUTTER, (sometimes I forget).  Bake for 15 to 18 minutes, or until golden brown.  The chicken nuggets can be frozen after baking.  Serve with your favorite sauce, such as ranch dressing or honey mustard. 
Honey Mustard Dipping Sauce (print recipe)
3/4 c. mayonnaise
3 T. honey
2 T. yellow mustard
1 T. lemon juice
creamy style horseradish to taste
1 T. orange juice, more or less
Combine mayonnaise, honey, mustard, lemon juice, and horseradish; stir well.  This with enough orange juice to make a pouring consistency for dressing, or dipping consistency for dip.

Quick and EASY Bierocks

I decided to share my Desperized Bierocks (or bieroch) recipe for St. Patrick's Day even though this is traditionally a Germanic food.  It essentially has the same flavors as Irish-American Corned Beef and Cabbage--both are even served with mustard. Instead of corned beef, there's kid-friendly ground beef.  To stay true to Irish-American tradition, the dish could be served with a side of potatoes as well.  

Shredded carrots have been added to this mixture.

Desperize, meaning in desperation, is taking a complicated recipe and simplifying it for a busy schedule.  Bierocks, pronounced "brocks," is a simple meat pie.  Typically, the bierock is filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown.  Some variants include grated carrots.  My recipe (found in the newspaper 6-7 years ago), combines ground beef and angel hair cabbage in a crescent roll tart.  This makes a terrific finger food (also appetizer).

A little water in the empty spaces might help.

Desperized Bierocks
Use 2 muffin tins (12 openings) use outside 8 slots
2 T. oil
1 large onion (1 c. chopped)
1 lb. extra lean ground beef
10 oz. pack thinly shredded green cabbage (3 c.)
1/2 t. salt
1/4 t. black pepper
cooking oil spray
2 (8-oz.) cans refrigerated crescent roll dough (I prefer the buttery kind)
deli style mustard for serving if desired
Preheat oven 350 degrees.  Place in skillet with lid, onion and ground beef.  Stir and cook till browned and crumbled (6 minutes).  Add coleslaw, salt and pepper.  Stir and cook until wilted (2 more minutes).  Remove from heat.  Spray muffin pan.  Place wide side of each crescent triangle over the muffin tin opening, allowing the wide part of the dough triangle to dip into the tin, (may hang over edge).  Place 1/4 cup meat filling over each triangle.  Fold point of triangle over each other to enclose, (don't need to seal).  Place in oven uncovered, 8-10 minutes or until golden brown.  Serve immediately with mustard for dipping or swirl over tops.  Makes 16.  Yield 6-8 servings.

Create your own Pot of Gold Coins and play a fun game of Scavenger Hunt for Family Night this month.

Easy Meat Pies :0)

Tater Tot Casserole

Tell me that doesn't look good to you!  I had a craving one day for tater tots, and even though I had never been much of a fan of tater tot casserole, I decided to look around the internet for recipes.  I ended up changing Deep South Dish's version of the recipe to suit my taste.  Check out the link for instructions for variations on the recipe to make a breakfast casserole and a side dish casserole.  This recipe was so easy and definitely a keeper!

Tater Tot Casserole 
1 (10-ounce) can cream of mushroom or chicken soup (see this post for homemade cream of chicken soup)
1 cup milk 
1/2 cup of chopped sweet onion 
1 pound of ground beef 
1 teaspoon of minced garlic w/bell pepper (McCormick's)
1 tablespoon of fresh basil 
1/2 teaspoon of dried thyme 
1/4 to 1/2 teaspoon of Cajun seasoning 
salt and pepper to taste
frozen peas, defrosted (drained if canned)--optional, can use green beans, corn, or mixed veggies
1/2 cup of shredded cheddar cheese, 
1 pound package of frozen tater tots 
Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.  Cook ground beef and chopped onion together until meat is browned; drain if needed and return to the skillet. Add the minced garlic/pepper, basil, thyme, Cajun seasoning, and salt and pepper (might be seasoned enough without the salt and pepper). Transfer meat mixture to the prepared casserole dish, layer peas, and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Bean Chimichangas (Baked)

This is a great vegetarian (and food storage) meal.  They are so fast and easy to make.  Plus they're very healthy because you bake the chimichangas instead of frying them.  They are seriously good!  Here are the ingredients you'll need:

Bean Chimichangas (Baked)

16-ounce can refried beans

1 cup Monterey Jack cheese, shredded

1/3 cup medium salsa

1 tablespoon taco seasoning mix

one-half of a (5-ounce) package yellow rice mix, cooked

5, 10-inch flour tortillas (Our Best Bites has a great tortilla making tutorial!)

shredded lettuce 

salsa

guacamole

sour cream

Stir together refried beans, cheese, salsa, and taco seasoning mix.  Stir in rice.  Place 1/3 cup mixture just below center of each tortilla.  Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.  

Place on a baking sheet and coat both sides of chimichangas with cooking spray.  Bake at 425 degrees 8 minutes.  

Arrange on lettuce.  Serve with salsa, guacamole, and sour cream, if desired. Chimichangas can be frozen in a heavy-duty zip-top plastic bags fro up to 3 months.  Yield: 2 to 4 servings.

Chicken Divine!

This recipe reminds me of Chicken Divan so I like to call it "Chicken Divine!"  It is a great meal to double for pot lucks.  You can also make one for your family and take one to someone in need of a good meal.  Because it's a one-dish-meal, all you need is some store-bought rolls and a bag of Chips-Ahoy cookies for dessert.  Delicious!

Chicken and Broccoli Bake
4 chicken skinless, boneless breast halves
3 (10-ounce) frozen broccoli, cooked 
(I like to steam the frozen broccoli--be sure not to cook too much)
1/2 c. milk

1 can cream of chicken soup
1/4 c. mayonnaise
1 c. Swiss cheese, grated (or Italian blend)
2 teaspoons lemon juice
1/2 cup buttered cracker crumbs 
(About 6-7 Ritz crackers crushed in a Ziploc baggie)
Either bring chicken to a boil with a sprinkling of Poultry Special Mix, then lower temperature to simmer for 30 minutes to 1 hour,
OR bake chicken in 350 degree oven, sprinkled lightly with Poultry Special Mix, for an hour.
In a casserole or 9 x 9 x 2-inch pan, layer broccoli and chicken.
In a saucepan make a sauce by combining a can of cream of chicken soup, milk, mayonnaise, and lemon juice.  Heat and stir just until boiling and smooth.  (This can be done in a bowl in the microwave.  I press the beverage button and stir well; then press the beverage button again and stir again).
Remove from heat and stir in cheese.
Pour sauce over chicken, cover with crumbs.
Bake covered for 30 minutes at 350 degrees.
Uncover and bake an additional 15 minutes.

Chicken Pillows (aka Chicken Packets)

Here's a great Once-A-Month Cooking Recipe (also known as freezer food storage).

Chicken Pillows (Packets)
2 cups chopped chicken or 1 large can chicken
3 to 8-ounce cream cheese, to liking
green onions or chives, if desired
2 tablespoons milk
salt to taste
2 cans crescent rolls
1/2 cup crushed crouton crumbs, (optional)
1/4 cup margarine or butter, melted

Mix chicken, softened cream cheese, green onions, milk, and salt in a medium bowl, (mixing with hands works best) to make filling, (can be frozen at this point for later use-thaw before using). 

Roll out the crescent rolls into the triangles.  Fill on triangle with mixture and then place another triangle on top.

Mash the sides together with a fork.  Continue with all the rolls.  Place on baking sheets and bake in a preheated 350 degree oven for 20 minutes or until golden brown.  Serve either hot or cold.

I prefer to pinch two triangles together.  

Place the filling on one end.

If desired, dip each packet in melted margarine or butter.

Coat with crushed, seasoned crouton crumbs.  Place on baking sheets and bake in a preheated 350 degree oven for 20 minutes or until golden brown.  Serve either hot or cold.

Here's the triangle pillows.

Here's the packets.

Steve's Perfect Sweet Potato Pie

2 lbs. sweet potatoes, peeled and sliced
1/2 c. butter or margarine
3 large eggs
1 c. sugar
1/2 c. sweetened condensed milk
1/2 c. evaporated milk
1 t. ground nutmeg
1 t. vanilla extract
1 t. lemon extract
1 (12-oz) package frozen deep-dish piecrusts, thawed
Garnishes:  whipped cream, grated nutmeg
Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.  Beat sweet potato and butter at medium speed with an electric mixer until really smooth.  Add eggs and next 6 ingredients, beating well.  Pour mixture evenly into each piecrust.  Bake 350 degrees on lower oven rack for 45 to 50 minutes or until set.  Garnish, if desired.  Yield:  2 9-inch pies.

The Best and Prettiest Slaw for A Lighter Thanksgiving Menu

A healthy alternative at the Thanksgiving table is our family's favorite slaw.  I wanted to show the clipping because the presentation is so pretty.  I learned this in a Weight-Watcher's class, but the recipe is Southern Living Magazine.  I call it Sweet and Crunchy Slaw because it has cider vinegar in it, unlike the other vinegar slaws I've tried.  

Three Day Chili

Instead of cooking the week of Thanksgiving, I fix a big pot of chili that will last for days.  Then it's easier to get ready for our Thanksgiving Feast.  

The first day I made a big thing of rice in my rice maker to go with the chili (one way to rotate rice in my food storage).  I place chili on top of rice and sprinkle grated cheddar on top so it melts.  It's very filling and you can use brown rice for a healthier dish.  

The second day I had chili with corn muffins.  The corn muffins fill you up so you don't eat too much chili.  

The third day I made taco salad using the last of the chili (chopped lettuce, tomato, corn chips or tortilla chips, sour cream, grated cheese, etc.).  See my Tacos in a Frito's Bag.

It was also time to get Scrap Happy!  I had to make room in the refrigerator for my make-ahead Thanksgiving dishes.  I used extra eggs, scraps of cheese, 3 pieces of leftover bacon, toasted some bread, and whipped up the last of the instant grits from the pantry to make scrambled eggs with cheese and bacon tossed in, and toast and grits.  That took about 15 - 20 minutes.  We also have been eating on paper plates all week to cut down on the dish washing.

Pretty Chili 
(Yield: 5 servings--can be doubled or tripled)
1 lb. ground beef
1 c. onion, chopped
1 c. green pepper, chopped
1 can (16-oz.) chili beans, undrained
1 can (16-oz.) dark red kidney beans, undrained
1 can (6-oz.) tomato paste
1/2 c. water
1 T. chili powder
2 t. oregano
2 cloves garlic, minced
Garnish with chopped green onions and sour cream, if desired
In a large pan cook beef, onion and green pepper until meat is browned.  Drain excess grease.  Stir in remaining ingredients except green onions and sour cream.  Bring to a boil.  Cover; reduce heat and simmer for 20 minutes.  Add salt and pepper to taste.  Garnish with green onion and a dollop of sour cream.

UPDATE:  I decided to include my favorite 1980's Taco Salad recipe.  This is the best taco salad and the secret is the refried beans and taco sauce:
1 lb. ground beef
1 pkg. taco seasoning mix
1 (16 oz.) can refried beans
1 (16 oz.) jar taco sauce, DIVIDED
8 c. lettuce, torn in bite-size pieces
1/2 c. sliced black olives
1/2 c. onion, chopped
1 lg. tomato, diced
1 ripe avocado, diced
1 c. shredded cheddar cheese
1 c. tortilla or Frito's chips
Prepare ground beef according to directions on seasoning mix package.  Add refried beans and 3/4 c. taco sauce.  In large serving bowl, arrange half the lettuce.  Add beef and bean mixture.  Top with remaining lettuce, olives, onion, tomato, avocado, cheese and chips.  Serve with remaining taco sauce.  Yield:  6 very hungry servings.

Writing My Cookbook

Since childhood, I have always enjoyed creating in the kitchen and trying family recipes.  I wanted to preserve this heritage of cooking, and also provide an opportunity for the other sisters in my church to do the same.  I invited everyone to contribute at least five recipes.  The result is The Fruit of the Spirit, 27th Anniversary of Locust Fork Branch Cookbook.  I also recorded a brief history of the branch as the introduction.  

At one time women "cooked out of necessity, but with pride and confidence,"  (Lynn Anderson, Country Woman, J/F '00).  I think that's what's missing in a lot of homes today.  I enjoy seeing women and men and children take pride in their cooking and develop confidence in this skill.  For years I heard folks belittle real cookery, and yet some of the most famous (and wealthy) people in the world are chefs!  Our family loves watching Master Chef.  Cooking really can seem like magic.  To a small child, mixing a soupy concoction and pouring it on a hot griddle which turns it into chocolate chip pancakes is no less than a small miracle!

One of my favorite things is to collect cookbooks from the past.  I especially like old books on preserving food.  Some of the information in these old books are all but lost.  Just today I found another book on this subject and thought, if the economy crashes at least I'll be able to learn how to cook from scratch--without a grocery store and modern conveniences if necessary.

Whenever possible, I like to get copies of recipes written by my friends and relatives in their own handwriting.  It's especially poignant when the recipes are from loved ones who have passed on.  I like to make notations next to every recipe I've ever tried in each of my cookbooks (usually smiley or frowny faces or I might suggest less or more of an ingredient or omit it completely).  These help me know what I have tried and whether the recipe was worth trying again.  Who knows, maybe some great grandchild one day will try the very same recipe and follow my advice.  Below is a recipe from my late Aunt Phala.

Sometimes I challenge myself to try every recipe that sounds interesting in each of my recipe books.  I could while away the hours just sitting quietly, reading my cookbooks.  I also have an "Idea Book" that is full of recipes clipped out of old Southern Livings, Taste of Homes, etc.  I look at this book for my weekly menus before going to the grocery store.  Then I try the recipes.  If I don't like the dish, I throw the recipe away.  If I love the dish, it goes into a 3 x 5 recipe file.  If I use the recipe enough, then I type it into my latest recipe book I'm creating on the computer using Typensave (more on that in a minute).

Sometimes I'm looking for a new peanut butter cookie recipe to try, or meatballs, or picnic sandwiches.  These are filed in my extremely obese "Idea Book" under Cookies, Appetizers, and Special Meals (or Lunches).  Of course I have a Large Crowds section complete with wedding cake recipes and ideas.

Typensave is a computer program that I got from Morris Press Cookbooks (www.morriscookbooks.com). At their website they give you step-by-step instructions.  I made sure my church cookbooks would sell for $5 each.  I was not trying to make any money off this project so I did the typing myself and used every coupon and cost-saving tip they offered.  I looked at a lot of different companies, but Morris had the best-looking cookbooks and the easiest set-up.  You can even arrange for contributors to go on-line and type in their own recipes!  It couldn't be any simpler.

Another great idea for publishing a cookbook for your own family is to blog your family favorite recipes and then use a site like the following to print the blog:
http://blog2print.sharedbook.com/blogworld/printmyblog/cutestblog/index.html.

Dian Thomas Rules!

My Homemakers Journal would not be complete without a list of Dian Thomas' church magazine articles and books.  Sister Thomas helped to shape my idea of a homemaker, mom, and Scout leader.  She taught preparedness in a clever and interesting way.  Most of the ideas recorded below have been field-tested by my clan and me (and the folks at church and scouts who participated in these activities with us).  I start with great outdoor dinner tips, and then a short sample article.  There's also a list of articles to read, bio articles and her books.

Tacos in a Frito's Bag
I love Dian's Instant Taco idea in "Backyard Dining," (New Era article sourced below).  Southern Living magazine had the same idea and used single-serve Frito's eaten directly in their little pouch--so cute! 

Dian has a great idea for using embroidery hoops and plastic wrap to put over bowls of food and keep the insects out, and to blow a fan on the food to keep insects away and the rest of us cool.  I can totally visualize her Wheel Barrow Salad Bar--I can't wait to try it!  Plus she includes recipes like apples on a stick--tastes like apple pie--great for autumn fires.  And everyone has to try making icecream in a can even if you're not a scout :0)

"When Children Play Indoors," Ensign, Feb. 1981 (scroll down some)
Do children challenge your normal good nature on a stormy day by whining, "What can I do?"  A few well-planned activities will help restore order and good cheer.
Sit-down Scavenger Hunt:  Give each child an old catalog or magazine, a pair of scissors, and an envelope to organize his "finds."  Then give each a list of ten to fifteen specific items to find.
If not all of your children read, divide into teams with a reader on each team, or give the group as a whole o ne list of items that everyone must find, and have the older children read the list aloud.  The first child to cut out pictures of all the items on the list wins.
Front Room Olympics: Hold a series of indoor games.  Some activities might include--
Discus throw, using a paper plate
Shot put, with securely tied, blown-up paper bags or balloons
Javelin throw, using a plastic drinking straw
Fifty-yard dash, blowing a ping-pong or cotton ball a designated distance
Relay, using two foot-sized pieces of cardboard. One person "runs" by hopping from one piece of cardboard to the next, while his partner moves the pieces into place as fast as he can.
Collage Decorating:  Let children cut pictures and words from magazines that express their interests, and arrange and paste the cutouts on pieces of butcher paper.  For a permanent remembrance, shellac or frame the collages and hang them on bedroom doors or walls.

More of Dian's Church Magazine Articles

“Dutch Oven Cooking,” New Era, Jul 1974
"Tall Can Grill," New Era Sep 1974
"Rock Cooking," New Era July 1975
"Non-utensil Cooking," New Era May 1976
“Stick Cooking,” New Era, Jul 1977

“Backyard Barbecue,” New Era, May 1979

“Backyard Dining,” New Era, Jun 1985
“Tin Can Cooking,” Ensign, June 1974

“Tin Can Date,” New Era, Jul 1982

“Tricky Treats,” New Era, Oct 1982

“Make-It-Yourself Christmas,” New Era, Dec 1982

“Pizza with Pizzazz,” New Era, Jun 1984

“Incredible Edible Valentines,” New Era, Jan 1985

“Creative Birthday Cakes,” New Era, Mar 1987

“(Plastic) Bag of Tricks,” Ensign, Feb. 1980
“All-Family Shopping Trip,” Ensign, July 1979

Dian's Bio
"Unusual as Usual," Ensign Dec. 1990
"The Combustion Point," Ensign June 1984

Dian's Books

Backyard Roughing It Easy

Many of those who enjoy the outdoors are already familiar with New Era contributor Dian Thomas’ Roughing It Easy series. Her latest work, however, will open her world of creative cooking to a new crowd—the backyard, back porch, and patio picnickers who can’t always break away to the hills. The volume is full of recipes, ideas for cleaning up, and tons of energy savers (both for the cook and the pocketbook), as well as thoughts on unique party ideas and family activity suggestions. Imagine ironing a burrito or pizza made with pocket bread for your father on family night, or using a wheelbarrow as a charcoal grill! Those are only two of hundreds of ideas in this exciting cookery guide.

Roughing It Easy, II
She’s done it again! Dian Thomas has written another fun, informative, timely book about the art of outdoor living. It’s called Roughing It Easy, II.What the first Roughing It Easy didn’t have (and we thought it had it all), the second has. It includes sections on car camping, recipes for different sources of heat, how to create sanitary living situations, the preparation of TV dinners in the out-of-doors, and the latest method of cooking: solar heat cooking. Dian has collected ideas that are easy, fun, and practical, making out-door-living living rather than constant work. With her suggestions you can spend your time enjoying the scenery instead of fighting to survive. Roughing It Easy, II is written with humor and is easy to read. Even if you have Dian’s first book, you’ll probably want her second, too.  ("FYI," New Era Nov. 1977)

Weight Watchers 4 Ingredient, 10 minute Recipes

Sausage and Summer Vegetable Skillet: It's Really This Pretty

It's a proven fact, the fewer ingredients, the cheaper the meal and the less time it takes to prepare.  These recipes don't even heat up the kitchen.  Here are a few of my favorites so far.  The first one I used as a lunch while camping--a no dish meal cause it's in a wrap!

I've actually made this twice already... Chicken Caesar Salad Wrap Points Plus value: 7 3 c. sliced romaine lettuce 2 c. shredded skinless, boneless rotisserie chicken breast 1/3 c. light Caesar dressing (Marketside Classic Caesar dressing from Walmart--couldn't find light) 4 light Italian herb wraps (we used La Tortilla Factory Soft Wraps made with extra virgin light olive oil from Walmart) Combine first 3 ingredients in a large bowl, tossing until coated.  Spoon 1 c. chicken mixture onto 1 end of each wrap.  Roll up; secure with wooden picks.  Cut in half, if desired.  Serve immediately.  Yield: 4 servings (serving size: 1 wrap). (256 calories, 9 grams fat)  Note:  This is pretty filling!
Perfect use of fresh produce that's readily available right now! Points Plus value: 7 Sausage and Summer Vegetable Skillet Cooking Spray 1 (14-oz.) package turkey polska kielbasa (such as Hillshire Farms), cut diagonally into 1/2 inch slices 2 c. chopped zucchini (about 2 small) 2 c. fresh corn kernels 2 c. grape tomatoes 1/4 c. water  1/4 t. pepper Heat a large nonstick skillet 2 min. over med-high heat.  Coat pan with cooking spray; add kielbasa.  Cook 5 min. or until browned, turning once.  Remove kielbasa from pan; keep warm.  Coat pan generously with cooking spray; add zucchini and corn.  Cook 4 min., stirring frequently.  Stir in tomatoes, water, and pepper, scraping pan to loosen browned bits.  Cover and cook 4 min. or just until tomatoes begin to burst.  Return sausage to pan; cook, uncovered, 2 min. or until liquid almost evaporates.  Yield:  4 servings (serving size: 1-1/4 c.). (248 calories, 10.1 grams fat)  Note:  This made a lot!
We had this tonight and inspired this post... Grilled Tilapia Tacos with Ranch Slaw Points Plus value: 6 Cooking spray 1/4 c. light Ranch dressing (such as Hidden Valley) (We just used some more of the Caesar dressing we had bought for the chicken wraps) 3/4 t. bottled hot chipotle sauce (optional) 2 c. packaged coleslaw (such as Dole) 1 lb. tilapia fillets  (I never made fish until I discovered frozen tilapia fillets, individually wrapped--I just follow the thawing instructions on the bag) 1/4 t. kosher salt 1/4 t. freshly ground black pepper 8 (6-in.) corn tortillas (we used wheat cause I don't like the corn) lime wedges (optional--but GOOD!) Heat a grill pan over med-high heat for 2 min.  Coat pan with cooking spray.  While pan heats, combine dressing and, if desired, hot sauce in a med. bowl, stirring with a whisk.  Stir in coleslaw; set aside.  Sprinkle fish evenly with salt and pepper.  Add to pan.  Cook 3 to 4 min. on each side or until fish flakes easily when tested with a fork.  Wrap tortillas in damp paper towels.  Microwave at HIGH 30 seconds or until warm.  Flake fish into bite-sized pieces.  Spoon fish evenly onto 1 side of each tortilla; top each with 1/2 c. coleslaw mixture.  Fold tortillas over filling.  Serve with lime wedges, if desired.  Yield: 4 servings (serving size: 2 tacos)  (239 calories, 5 grams fat) Note:  Easier to eat if you roll it up like a burrito.
My 18-yr-old daughter made the 2nd two meals all by herself and they turned out just like the pictures--beautiful!