Wednesday, October 28, 2009

Aunt Ethel's Hot Spiced Cider

Item 38212 Apple Cup and saucer $7.95 at

Aunt Ethel was a great woman who lived into her 90's. Her philosophy was simple. She stated that God himself had made all of our bodies and we need to tend to our bodies in order to honor God and thank him for the pleasure of living. She said that our body will tell us when we are hungry and thirsty so we need to hasten to learn about ourselves first. According to her, if we tend to our body like we are supposed to, we will never need to worry about our health because like carefully tended crops, we will be well nourished and strong. Here is her recipe for cider. Enjoy!

Aunt Ethel’s Hot Spiced Cider

2 gallons cider                                                  
1 Tbsp. mace
1-cup brown sugar                                          
1 tsp. salt
1 Tbsp. Whole cloves                                      
Few grains cayenne
4 sticks Cinnamon bark                                   
Tea Bag
1 Tbsp. All spice                                              
1 Lg. saucepan

Put cider into the saucepan and place on the stove and begin to heat. Tie the spices into a tea bag. Place the tea bag into the saucepan. Bring the mixture to a boil and boil for 15 minutes. Remove the tea bag and serve the cider hot.

Monday, October 19, 2009

Chicken Waldorf Salad sent this recipe to me when I had to host several friends on a hot summer day for a bridal party. It was a great success.

1 lb skinless, boneless chicken breast                           ½ cup raisins
3 lg. red delicious apples cut into sm. chucks                ½ tsp salt
4 celery stalks cut into small slices                                ½ cup sour cream
¼ cup mandarin orange slices                                      1-cup mayonnaise
½ cup whipped cream                                                 2 tsp lemon juice
½ cup nuts (walnuts, pecans)                                       Fry pan
Crisp lettuce leaves                                                     Salad Plates

Bring 2 inches of water to a boil in skillet and add chicken. Simmer 8 to 10 minutes or until chicken is tender. Cut chicken into chunks. Place chicken into a medium sized bowl and add other ingredients reserving the lettuce. Stir mixture then toss blended mix to evenly coat the chicken and apples. Wash lettuce and wrap in paper towels and put in baggie without air. Chill salad mixture in closed bowl and baggie of lettuce until ready to serve. Place salad mixture on top of lettuce leaves to serve. Yields 8-10 servings.

Sunday, October 11, 2009

Lela’s Butter Taffy

4 c. sugar
1/3 c. butter
½ c. water
¼ tsp. Cream of tartar
1 pkg. Food coloring
Lg. Platter, buttered
Wax Paper
Mixing Bowl
Mix the sugar, tartar, butter and water into saucepan and cook at 275 degrees while stirring frequently. When the taffy is at the “hard crack” stage, pour onto the platter and cool. Once cooled, divide mixture into portions and color the desired shade. Pull the taffy until it is opaque in color and stiff. Cut into ½ x ½ inch ropes and wrap with wax paper. Makes approx. 2 ¼ lbs. of taffy.

Wednesday, October 7, 2009

Lee’s Quick Cherry Pie


1 cans Cherries
1 c. sugar
1 Ready made piecrust
2 Tbsp. Cornstarch
Medium saucepan

Preheat the oven at 400 degrees. Pour cherries into the saucepan. Add sugar and let the mix come to a boil. Mix in the cornstarch and pour onto the ready-made pie mix. Bake for 50 minutes or until the crust is brown.

Pan set Item 12129 shown is available from at 20% off through December 15, 2009 with code 4321SA

Monday, October 5, 2009

Sid’s Sour Kraut Salad

1 lg. Jar of Sour Kraut
1 c. chopped celery
1 green pepper, chopped
1 sm. Pimento jar
3 tbsp minced green onions
½ c brown sugar
½ c. granulated sugar
Utensils: Lg bowl, knife, plastic wrap, strainer and salad tongs
Pour the Sour kraut into strainer and thoroughly wash under cold running water. Use scissors to cut the kraut into small pieces and place into bowl. Add the rest of the ingredients cover bowl with plastic wrap and toss until mixed. Refrigerate over night. When ready to serve, remove from the fridge, toss again and place in salad bowl or dish to serve.
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Thursday, October 1, 2009

Broccoli Surprise from Pete


2 pkg. frozen broccoli chopped

1 cup cream of mushroom soup

8 oz cheese whiz                               

1 ½ cup Minute Rice cooked

½ small onion diced   

½ stick margarine


Baking dish


Microwave broccoli according to package directions. Sauté onions in margarine. Mix cooked rice, onions and other ingredients in pan and bake for 1 hour at 350 degrees