Grandma Rosie's Texas Home
• Tue 9 Feb 2010 - Ice Cream snow
Momma used to make Ice Cream snow when I was a little girl. Not sure I would want any with the polution we have nowadays.
Ice Cream snow # 1
Ingredients:
1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk
Directions
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.
Ice cream snow # 2
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
1 1/2 teaspoons vanilla extract
3/4 cup white sugar
1 gallon snow
In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once.
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• Tue 9 Feb 2010 - Ginger Syrup
Ginger Syrup
1 (3-inch) piece fresh ginger
2 cups granulated sugar
1 cup water
Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tight fitting lid, cover, and refrigerate until ready to use.
Ginger Syrup #2
10 ounces fresh ginger, blemish free
2 cups sugar
1/4 cup water
1 Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a Mandolin Slicer will give you uniform slices with ease and quickness.
2 Toss sugar and ginger together.
3 In a large heavy bottom pan, heat water, add sugared ginger, and bring to a very slow simmer.
4 Stir over low heat occasionally for 1 ½ hours.
5 The ginger will become translucent and the sugar will crystallize on the edge of the pan.
6 Sprinkle ¼ cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
7 Place in an air tight container out of heat and light.
8 The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks, or in baking cookies or cakes.
9 And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
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Ginger Syrup #3
3/4 cup of sliced ginger root, no need to peel
1 cup sugar
2 cups water
Combine ginger, sugar and water in a saucepan.
Bring to a boil over moderate heat.
Lower the heat and simmer 10 minutes.
Remove from heat and cool to room temperature.
Strain and keep refrigerated up to two weeks.
To serve add to taste, or about two tablespoons to a glass and add sparkling water and ice. Stir gently.
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• Mon 8 Feb 2010 - Lots of free Potholder Patterns
• Sat 6 Feb 2010 - Those Old Westerns
• Sat 6 Feb 2010 - Cheese and Bacon Stuffed Tomatoes
Cheese and Bacon Stuffed Tomatoes
4 medium tomatoes, very firm
12 slices of bacon, cut into pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 1/2 cups cheddar cheese, grated
2 tbs. cracker crumbs or dry bread crumbs
1 tbs butter
Preheat oven to 400 F. Butter a 9x12 baking dish. Remove the tops of tomatoes and carefully scoop out the pulp of the tomato and set aside. Drain the tomatoes , upside down, on a rack.
Cook the bacon until it is almost done. Drain off the fat and add the green pepper and onion and saute until onion is transparent. Remove the skillet from the heat and stir in 1 cup of the cheese and tomato pulp. Fill the hollowed tomato shells with this mixture. Sprinkle remaining cheese on the top, then the bread crumbs. Dot with butter.Bake for 30 minutes. Enjoy!
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• Tue 2 Feb 2010 - Original Civil War Photos
Original Civil War Photos
It is truly fortunate that so many of these have survived. Probably a million wet plate photos were made during the civil war on glass plate. Popular during the war, they
lost their appeal afterwards and so many were sold for the glass. Many used in green houses. Over the years the sun caused the images to disappear.
These are pretty amazing considering they were taken up to 150 years ago: A compendium of photos from the Civil War era. Run the cursor over the photograph and the picture caption will pop up. Click photo to enlarge and get caption with more info.
Original Civil War Photos
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• Mon 1 Feb 2010 - Homemade Rose Dusting Powder Recipe....tipnut
Homemade Rose Dusting Powder Recipe
Ingredients:
Petals from 4 roses (medium size)
1 cup cornstarch
3 TBS baking soda
3 dried roses
Directions:
- In a small cardboard box, layer the petals and cornstarch. Fit the cover on but don’t seal tight, you want the contents to still have a bit of air. Leave for 24 to 36 hours.
- Sift the petals from cornstarch then add the baking soda (you may have to sift a few times to remove all the petals). Mix well then split the powder mixture into two batches. *See tip below
- Next take the dried roses, remove the stem and leaves and add the rose heads (petals) to one half of the powder mixture. Pour into a blender and mix until the dried roses are finely ground.
- Add the fine ground powder mixture to the other half of the powder mixture, use a wooden spoon to blend the powder by hand.
- Pour the scented powder into a decorative box or shaker jar, allow to sit for a day before using.
Tips
- If you prefer a stronger scented dusting powder, you can add another batch of fresh rose petals and allow the powder to sit another 24 hours (first sift out the first batch of rose petals).
- You can use lavender or other scented flowers instead of rose petals if you prefer
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• Mon 1 Feb 2010 - Homemade Rose Bath Oil
Homemade Rose Bath Oil
 I
ngredients:
Rose Petals
2 oz grapeseed oil
5 drops jasmine oil
5 drops ylang-ylang oil
Directions:
- Put rose petals into a glass bottle and top with the oils.
- Shake and allow to sit overnight.
- Add 1/4 oz. of the oil to your bath.
Source: Womans World Magazine Oct, 2007 |
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• Mon 1 Feb 2010 - How To Make A Rose Jar
How To Make A Rose Jar
Gather rose leaves when dry. Spread out in a dark room on paper and sprinkle with salt. When thoroughly dry, put 1 qt. rose petals in a pan and put this mixture over them:
- 1 tsp. oil of cloves
- 1 tsp. cassia buds
- 1 tsp. lavender
- 1 Tbls. Orris root, powdered
- 1 oz. of any good perfume (not Lily of the Valley)
Keep in covered jar. When you wish to use it, shake well and leave cover off. You can add a few Rose Geranium leaves or dried mint leaves.
Source: These directions are from the Kitchen-Klatter Magazine, July, 1952 |
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• Thu 28 Jan 2010 - A good site about Lanterns
• Thu 28 Jan 2010 - Chiles Rellenos Pie
Chiles Rellenos Pie
This is a wonderful brunch or supper dish.
- 2 7-ounce cans green chiles
- 3 cups Monterrey Jack cheese, sliced
- 3 cups cheddar cheese, sliced
- 3/4 cup all-purpose flour
- 1 cup evaporated milk
- 1 cup sour cream
- 4 eggs
- 1 cup cooked chicken or turkey, diced
- 2 cups mild salsa
Preheat oven to 350°F.
Cut chiles open and line a lightly greased 9x13-inch baking dish with them. Layer both cheeses evenly over chiles. Add any remaining chiles over the cheese layer.
Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs, one at a time, and add the diced chicken.
Pour mixture over chiles and cheese. Bake for 30 minutes at 350°F. Pour salsa over top and bake an additional 15 minutes. Makes 8 or 10 servings.
end recipe
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• Thu 28 Jan 2010 - Frito Pie...Love it!
Frito Pie
This was a real favorite when I was a kid (yes, they had Fritos back then), and it still is. With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get.
- 3 cups Fritos corn chips
- 3/4 cup chopped onion
- 1 cup grated cheddar cheese
- 2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot |
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• Thu 28 Jan 2010 - Chocolate Cream Cheese Brownies
These rich and decadent brownies are a little more trouble than the usual variety, but are more than worth it.
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/3 cup butter, at room temperature
- 2 3-ounce packages cream cheese, at room temperature
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 2 eggs
- 3/4 teaspoon vanilla extract
Preheat oven to 350°F. Grease bottom and sides of an 9x13-inch pan or Pyrex dish.
With an electric mixer, cream the 1 cup butter and 2 cups sugar. Add 4 eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla.
In a medium bowl, whisk together the 1-1/3 cups flour, cocoa, baking powder and salt. Gradually add the flour mixture to the creamed mixture, blending well. Stir in the pecans. Spread half of the mixture into the prepared baking pan.
Cream the 1/3 cup butter and cream cheese in a small bowl. Add 1/3 cup sugar and 2 tablespoons flour, blending well. Add 2 eggs and 3/4 teaspoon vanilla, and beat until batter is smooth.
Spread the cream cheese mixture carefully over the chocolate batter in the pan. Then carefully spread the remaining chocolate batter over the cream cheese mixture. Gently swirl a knife through the layers of batter for a marbled effect.
Bake for 40 to 50 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in pan before cutting into squares. Makes about 24 brownies.
Note: For an extra special touch, toast the pecans in a 350°F oven for about 10 minutes, stirring occasionally. Then let them cool before adding to the mix.
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• Thu 28 Jan 2010 - Fried Onion Rings
You can't make these fast enough.
- 3 very large onions
- cold water
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 2/3 cup milk
- 1 tablespoon canola oil
- canola oil for deep frying
Peel the onions and cut into half-inch slices. Separate into rings. Put onion slices into a container of cold water and refrigerate for half an hour. Drain well; batter will not adhere to wet onion rings.
Mix together flour and salt. Add the eggs, milk and tablespoon of oil, and beat until smooth.
With tongs, dip onion rings into batter, allowing excess to drip off. Deep fry in hot oil (375°F), turning rings, until golden brown on each side, about 4 or 5 minutes. Be careful not to overcrowd your fryer. Drain on paper towels. Makes about 4 servings.
Note: Foods fried in oil that is suitably hot, 375°F, absorb surprisingly little oil. If you are not using an electric deep fryer with a preset correct temperature or thermostat, use a candy thermometer to test the temperature of your oil.
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• Thu 28 Jan 2010 - Diet Crock Pot Slimming Swiss Steak
Diet Crock Pot Slimming Swiss Steak
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds beef boneless round steak - cut into 6 pieces
2 tablespoons vegetable oil
1 large onion - sliced
1 large bell pepper - sliced
1 14.5oz can diced tomatoes - un-drained
2 cloves garlic - finely chopped
Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in skillet over medium heat. Cook beef 15 minutes until brown. Place in 3 1/2 to 5 quart crock pot, and top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 6-10 hours.
1 serving = 190 calories Fat 7g/Cholesterol 60mg/Sodium 340mg/Carbohydrate 10g/Fiber 2g/protein 24g Weight Watcher's Points: 4
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• Thu 28 Jan 2010 - Free Canning Jar Labels
• Thu 28 Jan 2010 - Tigress in a Jam
• Wed 27 Jan 2010 - Miss Farmer's Chocolate Nougat Cake Recipe
Miss Farmer's Chocolate Nougat Cake Recipe
1/4 cup of butter,
1-1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,
2 squares of chocolate - melted,
1/2 cup of powdered sugar,
2/3 cup of almonds blanched and shredded.
Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans till done. (Try 300°F) Put between layers and on top of cake White Mountain Cream sprinkled with almonds.
--Boston Cooking School Cook Book by Fannie Merritt Farmer |
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• Wed 27 Jan 2010 - Kerosene Lamp Info
Kerosene Lamp Info
Fuel:
Use #2, water-clear kerosene; tinted/scented lamp oil gives
less light, can gum up the wick or smoke up the chimney
excessively. Lower grades kerosene with higher number will work
but may cause similar problems with wicks and the chimneys will
be dirty sooner.
Cost of Fuel:
May cost as much as $2.00/gal. Using 5 traditional lamps and a lantern 5 hours /night in the winter will use about 1 gallon/month.
Transferring the fuel:
Use a cheap bulb siphon and ONLY use it for kerosene (gasoline residues in a kerosene lamp is extremely dangerous). Try not to siphon any of the sludge and throw away the last 1/2 cup in the can. Siphon outdoors to minimize problem spills. If you spill over several thickness' of newspaper, do not burn in wood burning stove (chimney fire).
Lamp:
Do not overfill kerosene reservoir. You need air space between the bottom of wick holder and top of the kerosene for good wicking. When installing a new wick, soak it in kerosene first. You will then burn the kerosene and not the wick. If the top of the wick is dry only ht wick will burn. Trim the wick occasionally while using it and the first time you use it. A wick trimmed straight across will give a wide, flat-topped flame and will smoke excessively; too pointy of a wick produces a thin flame and little light. You should cut off the corners, and round the top of the wick a bit. After many hours of burning, the top of the wick will get ragged and charred. The flame may even have two lobes. Trim the char off into the shaped that works best for your lamp. There are two kinds of lamp owners: those who've burned themselves and those who will. Always check before touching the chimney. You cannot see heat.
To light a kerosene lamp, remove the chimney, turn the wick up a bit, and light and replace the chimney. As the wick begins to smoke, turn it down, just enough to keep from smoking. Adjust the wick for max light without smoking.
Extinguish a kerosene lamp by holding your hand just behind and above the chimney top. Adjust the angle of your palm to direct your breath straight down the chimney. Blow against your palm and a quick puff will blow it out.
Maintenance:
Cleaning the chimney. Remove soot with a facial tissue and wash in hot, soapy water(Dawn?). Rinse in very hot water, to which baking soda has been added to eliminate spotting and then air dry. Wicks: Take stub of wick with you when buying a new one. There are circular wicks, and flat wicks, which come in different widths and thickness'. One that is too thick or thin will not feed through the wick adjuster and may even damage it. It is better to use one that is too narrow than one that is the wrong thickness or width. A narrow wick will not produce as much light, obviously.
Chimneys:
Keep spares on hand. A lamp without a chimney is worthless. Thin glass cost less but break easier; frosted diffuse the light but are less bright. Tall, thin straight chimneys produce a thin, very bright flame, while bulbous chimneys produce wider flame and maybe more total light. Different chimney styles means adjusting to trimming the wick differently. You may eventually have to put on a new wick adjuster through normal usage or by damage by improper wick. You will have to replace the whole burner. Keep an extra one or two on hand. The best lamp has a heavy glass base which allows you to see how much kerosene is left. The weight of the base gives stability.
Aladdin Lamps:
They are more expensive than traditional lamps. They use pressure to volatilize the kerosene and a mantle to distribute and intensify the flame. They use twice as much kerosene as a traditional lamp and the mantles have to be replaced frequently. The parts of one model of Aladdin lamp may not be interchangeable.
http://www.i4at.org/surv/kerolamp.htm
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• Wed 27 Jan 2010 - Starting a home business
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