Today in My History

2000:  Gay Pride #1
2001:  Get Rich Quick
2002:  Nothing's Too Good for Dear Ol' Dad
2003:  Time on My Hand(s)
2004:  H.R. Buff 'n' Stuff
2005:  Butterflies and Cool Breezes
2006:   Meeting Old Friends for the First Time

2007:  One Month Already
2008:  I Know You're Speaking English, but...
2009:  Bones and Izzy
2010:  Zappos
Blogging the Tonys
2012: Sunday Stealing
2013: Mercury in Retrograde

2014: A Cali Vacay
2015: Today at Logos
2016: Sunday Stealing
2017: Comey the Leaker
2018  Cookies
2019: More Oddities

Theater Reviews
Updated 3/10

Books Read in 2020
 Updated 3/30
"An Echo in the Bone"

COVID-19 Movie Marathon
Updated 5/8
The Bookshop

Personal Home Page

My family

Books Read in 2020
Books Read in 2019
Books Read in 2018

Books Read in 2017
Books Read in 2016
Books Read in 2015
Books Read in 2014
Books Read in 2013

Books Read in 2012
Books Read in 2011
Books Read in 2010

updated 7/16

(you know how to fix it)

Some Background Links:
The Philosophy of Juice & Crackers
The story of Delicate Pooh
The story of the Piñata Group
Pumpkin pies
Who IS this Gilbert person anyway?


mail to Walt / mail to Bev  


12 June 2020

It's my night to cook.  Ned brought in a pound of hamburger from the freezer and I was trying to think of something "different" with hamburger that I haven't cooked a hundred times before.

I checked out "Trifles from Tiny Tots" and found Walt's mother's recipe for 7 layer casserole, which I always liked, and had forgotten about.  That is our dinner tonight.

Put each of these ingredients in a casserole in the order listed:

1 cup rice
1 can corn (undrained)
salt, pepper, 1 8 oz can tomato sauce and 1/2 can water
1/2 cup onion
3/4 lb hamburger
1 8 oz can tomato sauce and 1/4 can water

put 4 strips of bacon on the top.  Bake at 350, covered, for an hour.  Uncover and bake another 30 minutes.

When our kids went to Tiny Tots nursery school, we decided to put out a cookbook for a fund raiser.  Char and I were thrilled about the idea because it was a place where we could put all of our favorite recipes and have them all together.  It's a great collection of recipes.  Everyone gave us their best and we got our favorite recipes from our relatives too.

Char's Velvet Hammer is a great punch.  1 bottle champagne, 1 bottle soda, 1 bottle white wine, 1/2 pint of vodka and 1 oz orange curacao.  It tastes lovely and you don't realize how strong it is until you are very drunk.

My father's "Banshee" (creme de banana, white creme de cacao, and half and half, run through a blender with shaved ice) is the reason why Tom exists.

My grandmother's Mayonnaise-cheese appetizers (1 cup mayonnaise, 1 cup Parmesan cheese, 1 bunch scallions, spread on slices French Bread rounds and broiled) were the hors d'oeuvre that we had at every family gathering.

Char also put in her "stuffing bread" (recipe too long to post) that she made up to use for turkey stuffing.  It has also the right spices and everything you need which, when cooked just needs to be sliced, moistened with water or broth, and stuffed in the turkey.

Our friend Michele had the best mushroom recipe:

1 lb fresh mushrooms
1/2-1 cup white wine
1/2 cube butter
3 Tbsp Worcestershire sauce
3 Tbsp soy sauce

Wash mushrooms and dry with paper towels.  Sauté 3 minutes in melted butter.  Add wine, Worcestershire and soy sauce.  Salt and pepper lightly.  If desired add 2 Tbsp minced onion flakes, 1/4 tsp oregano, and a few sprinkles of garlic salt, rosemary and parsley.  Simmer gently until tender, about 1/2 hour. 

The main reason we wanted to do this book was so that everyone would have our recipe for Mexican Won Ton, which we got from Sunset Magazine (again, too long to print here), which was everyone's favorite hors d'oeuvre.  With the recipe in the book, we'd never lose it again (which is great because I checked Google for a recipe and none of their "Mexican won ton" recipes are the ones we used.

The one thing this book tells me, as I look through all these recipes, is how much more we all cooked than we do now.  Everything just looks like the sort of things that are more complicated than we'd make now -- or that I would make now.

We decided to let the kids submit recipes too (remember, these are preschoolers).  Ned's recipe for orange juice is "you pour it in and then you put water in and then you put the top on and then you shake it up and then you drink it."

Paul gave instructions for sugar cookies:  "take some flour and some sugar and some dough and some more flour and some more sugar and mix it all together and put it in the oven.

Eric Havel submitted several recipes, one of which was for pumpkin pie ("make curst and put pumpkin in it.  I don't know what else") and another was for pizza ("make pizza, put some chicken on it, and then fry it.")

Fun thumbing through this cookbook today.  It brought back all sorts of memories, especially the fun of writing and putting it together.



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