"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Sunday, December 28, 2008

Hearty Split Pea Soup

I received this wonderful cookbook as a Christmas present from a dear friend. I love soups and I love Taste of Home magazines and cookbooks!
This book is full of wonderful soups, chilies, chowders and mixes. I will be sharing quite a few especially during this cold winter weather.
This split pea soup is so wonderful. (the soup is a pretty green, I just do not take pictures well...sorry.{: ) It will warm you up on the coldest of days!
1 bag (1 pound) dry split peas
8 cups water
2 medium potatoes, peeled and diced
2 large onions, chopped
2 medium carrots, chopped
2 cups cooked ham
1/2 cup chopped celery
5 tsps. chicken bouillon granules
1 tsp. dried marjoram
1 tsp. poultry seasoning
1 tsp. rubbed sage
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. salt
In a dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat and simmer for 1-1/2 hours or until peas and vegetables are tender. Enjoy!

Wednesday, December 17, 2008

Frozen Fruitcake Salad

This is the most wonderful tasting salad! So easy to make and perfect for the holiday dinner.

1 cup dairy sour cream.........1/2 of 8 oz. carton of frozen whipped topping, thawed
1/2 cup sugar.........................2 tbsp. lemon juice
1 tsp. vanilla............................1 15 1/2 oz can crushed pineapple, drained
2 med. bananas, sliced..........1 cup marchino cherries chopped
In mixing bowl blend together sour cream, whipped topping, sugar, lemon juice, and vanilla. Fold in fruits. Turn into a 4 1/2 cup ring mold. Freeze overnight or for several hours. Let stand 10 minutes before serving. Enjoy!

Sunday, December 7, 2008

Some really flavorful beans

I've noticed I have put a lot of recipes using beans on this blog. Red beans are a main staple in our diet. I was raised on cornbread and beans and just about everyone else I know. This recipe for beans is just wonderful. The beans are full of flavor and go great with a backyard barbecue or an oven roast. One thing I always keep on stock in my pantry are packages of beans of course, but also, bacon grease, (drippings poured off of cooked bacon), chicken broth, and onions. The whole bacon grease thing might sound horrible to some, but for those of us who have had granny, auntie, and mom cook with it, and then cook with it ourselves, know the value of it. It is wonderful to flavor beans, blackeyed peas and even potato salad. I keep mine stored in a canning jar with the lid.
Chicken broth also adds extra flavor. For these beans you will need
1 pound bag of dry pinto beans
1 large onion chopped in large chunks
1 large can chicken broth or two regular cans
1 jalapeno pepper sliced with seeds( can be left out if you don't like spicy beans)
1/2 tsp. salt
bacon grease
Sort and wash beans. Place in large pot and pour chicken broth into beans. Water can be added to make sure there is enough to cover beans in liquid. Heat beans to boiling and reduce to simmer and cover. Cook for about and hour and then add a large heaping tablespoon bacon grease, along with chopped onion and pepper. Make sure beans do not run dry. Add water if needed. Cook for another hour or until beans are tender. Enjoy!