Aunt Meanie's Spinach Balls

My dad's sister, Harmena--or "Aunt Meanie" to me and my brothers--often made these spinach balls for us when we were kids.  She shared the recipe with mom, and so each time we enjoy them now, they remind me of being a kid, when Aunt Meanie would make them.  Simple to make and very handy to have in the freezer!  They can be used as appetizers or a main dish.

20 oz. spinach, chopped, frozen
2 small onions, finely diced
2 cups seasoned stuffing crumbs
1 teaspoon thyme
1 pound bulk sausage
6 eggs, beaten
1/2 cup grated parmesan cheese

Thaw & drain spinach.  Mix all ingredients together and chill for a couple of hours.  Shape into walnut-sized balls.  Bake at 350 for 30 minutes.

Enjoy!

Corn & Potato Chowder Recipe

Fast, simple, frugal recipes are good to have handy for times when you need to put a wholesome meal on the table in a hurry.
The following recipe for corn chowder is simple, and comes from the Great Depression time period, when folks needed to make the most of what they had.  These days, I know so many of us try to be good stewards of what we've been given, seeing how far our grocery budget can stretch, all while filling our family's tummies with good, wholesome food. 
Pair this soup with some homemade bread, and a green salad, and you have a simple, budget-friendly meal.  Yesterday we enjoyed this chowder with homemade cheesy beer bread and fruit/veggie smoothies. 

Corn & Potato Chowder 

• 2 (14.5 ounce) cans chicken broth
• 2 (15 ounce) cans whole kernel corn
• 1 large white onion, diced
• 4 to 6 potatoes, peeled and diced
• 2 (12 fluid ounce) cans evaporated milk
• 1/3 cup butter
• salt and pepper to taste

In a heavy soup pot, combine broth, corn, onion and potatoes.  Over medium heat, bring to a boil.  Reduce heat, cover, and simmer 15 to 20 minutes, until potatoes are just tender.  Stir in butter and milk, season with salt & pepper to taste.
Note:  I like to add finely diced celery and carrot to this, at the same time I'm adding the onion, corn & potatoes to the broth. 

Ch-Ch-Ch-Changes

Changes are happening...we're beginning to see the sunshine on a more regular basis, and I'm working from home now.  While I really enjoyed my full-time "real job", it's nice to be home again. 

With more time at home, I've been enjoying trying out some new recipes, and making some old favorites, too.  My family certainly has been appreciative of the additional baking and cooking!  A few days ago I tried out a different recipe for baked potato soup...Baked Potato Soup, found on Allrecipes.com.  All of us really enjoyed this soup, a change from the creamy, cheese-laden version I normally make.

The bread maker has been steadily humming away on the pantry counter, filling our home with the aroma of fresh baked bread.  Preparing different mixes ahead of the time saves time when I want to get a loaf going.  Honey Wheat, Honey Oatmeal, and Spicy Raisin are a few of what we've had this last week--I think the oatmeal is my favorite!

I'm really hoping to blog on a more regular basis!  Thank you for stopping by to take a peek!  :)

Mandarin Orange Cake Recipe

This cake is a favorite of my younger brother, I cannot bake it without thinking of him. My sister-in-law Michele used to make this often, making it a family favorite. I appreciate her sharing her recipe, so now we can enjoy it often at our house! I baked this cake to be served at tonight's Mission 1250 meal, a new Feeding Ministry in Willard, Ohio.

Mandarin Orange Cake

2 eggs
2 11oz. cans mandarin oranges, well drained
2 cups flour
2 cups sugar
2 tsp. baking soda
1/2 tsp. salt

Topping:
3/4 cup brown sugar
3 T milk
2 T butter

Beat eggs. Add oranges & dry ingredients. Beat 4 minutes with electric mixer on slow speed until oranges flake through the batter. Pour into greased 9" x 13" cake pan.

Bake at 350 degrees for 35-40 minutes. Cake will get quite dark. Before removing from the oven, press top with finger tip to see if it bounce back. If it doesn't, bake a bit longer, taking care that it doesn't burn.

While cake is baking, prepare topping by combining topping ingredients and bringing to a rolling boil.

Remove cake from oven. Pour topping over. Return cake to oven and bake 5 minutes longer.

Enjoy!

Calico Beans Recipe

I'm often asked to bring these Calico Beans to family functions and cookouts. Today I'd like to share the recipe with you, so you and your family can make them a favorite!

This recipe freezes so well, I like to freeze them in ziploc freezer bags so they can be thawed and baked or put in the crock pot.

Since this hearty bean recipe contains so much meat, it can also be served as a main dish, perhaps with some cornbread and a salad.

Calico Beans
by June Billman,
www.RubyJunes.com

Serves at least 16...a good-sized batch!

1 pound ground beef
1 pound ground turkey ( you can use 2 pounds beef or 2 pounds turkey, whatever you prefer)
2 c chopped onion
44 oz pork 'n beans
30 oz kidney beans
30 oz butter beans
1 c ketchup
2 t prepared mustard
1 T + 1 t cider vinegar
1 1/2 c brown sugar
1 pound bacon, cooked and crumbled

Cook ground beef, turkey and onion until meat is cooked through and onion is tender.
Drain grease. Set aside.
Open cans of beans, draining juices from each can into a large bowl, don't add beans yet.
Add the ketchup, mustard, vinegar & brown sugar to the juice.
Using a whisk, stir juice mixture until well mixed.
Add the beans, ground meat/onion and bacon to the juice mixture.
Stir to mix well. Salt to taste, if desired.

If freezing, now is the time to put mixture into freezer bags...push out any extra air from the bag, seal, label & freeze.

To serve: Thaw. Put into a casserole dish. This recipe will fill TWO 2-quart casserole dishes. Bake at 350 degrees for 40 minutes. Serve hot.

If desired, you can add shredded cheddar cheese to top before serving.
If your mixture seems too "juicy", feel free to skim some of the juices off after baking.
If you prefer to prepare them in the microwave after thawing, bake before freezing, being sure to cool completely before packaging for the freezer.

Enjoy!

Tart Cherry Pie

Baking is something I enjoy doing...not always when it's 90+ degrees out with 90% humidity, but I do enjoy it. Busying myself in the kitchen to make something tasty and satisfying for family and friends. Pies are always enjoyed, and my father-in-law loves the tart cherry pie I always bake him for his birthday. He said it reminds him of the cherry tree that was in the backyard of his childhood home, and the pies Mom Snook made using cherries from that tree. It's one of my favorite pies, too....brings back memories of the spindly tart cherry tree in our front yard, my brothers and I helping pick the cherries, and the shiny aluminum pie pans dad would hang in the tree to (hopefully) scare away the cherry loving birds. Thought I'd share the recipe with you all here...

Tart Cherry Pie

1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk

Preheat oven to 425 degrees F (220 C).

Make pastry and refrigerate, or use pre-made refrigerated crust.

Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt.

Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries.

Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle.

Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle.

With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie , (I weave mine together like a basket)and lightly brush with egg yolk.

Bake 30 to 35 minutes, and cool before serving.

Enjoy!

Dad B. likes his with vanilla bean ice cream!