Our granddaughter, Elizabeth, is now spending three days per week here this summer.
I showed her the right way to boil eggs, crack them, and make salad from sandwiches. I also explained how we could easily make the same ingredients into Deviled Eggs.
When her dad came to pick her up, she told him she now knew how to make "Deviled Egg Salad" - kids are so cute.
BEST APPLE PIE JAM
4 cups tart apples, chopped
1 1/2 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
4 cups sugar
1 cup brown sugar, packed
1 3/4 ounce box dry pectin (Sure-Jell)
1 teaspoon butter
Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4-cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.
Add sugars and bring back to a full rolling boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam.
Ladle into hot sterilized jars, leaving 1/4-inch? headspace. Put on lids, and process in water bath 10 minutes.
Good on toast or pancakes, but great heated up for a glaze on pork chops.
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder (Hershey's)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1/2 cup chopped walnuts
3/4 cup sugar
1/4 cup unsweetened cocoa powder
Preheat oven to 350ºF.
In a large bowl stir together flour, 1/2 cup sugar, the 2 tablespoons cocoa powder, baking powder, and salt.
Add milk, oil, and vanilla; stir until smooth. Stir in nuts. Turn into an ungreased 8x8x2-inch baking pan.
Combine 3/4 cup sugar and 1/4 cup cocoa powder; gradually stir in 1-1/2 cups boiling water. Pour liquid mixture evenly over batter in pan.
Bake in a 350ºF oven about 30 minutes or until cake tests done.
Serve warm or chilled in individual dessert dishes.
Makes 8 servings
12 ounce can Coca Cola
1/2 cup orange juice
Mix Coca Cola and orange juice. Add seasonings to taste.
MUSTARD MARINADE FOR COUNTRY STYLE RIBS
1/3 cup Dijon mustard
2 tablespoons red wine vinegar
1/4 cup olive oil or salad oil
1 clove garlic, minced
1/2 teaspoon thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
In small bowl combine mustard and vinegar. Beating constantly with a wire whisk, add oil, a few drops at a time.
Then beat in garlic, thyme, Worcestershire sauce and pepper.
Pour over country style beef ribs in a shallow pan. Let stand for about 2 hours.
Lift ribs from marinade and grill 4 to 6 inches above hot coals, 20 to 25 minutes.
MARINATE FOR SHISK KABOBS
2 tablespoons sugar
2 tablespoons salad oil
1/3 cup soy sauce
2 pounds meat (chicken, beef, pork, or lamb)
Seasonings: garlic, onion, black pepper
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill.
GRILLED PORK CHOPS
4 pork chops, bone-in or boneless, about 1-1/4 inches thick
1/3 cup cider vinegar
1/2 cup molasses, sorghum or cane syrup
1/2 cup prepared mustard
3 tablespoons Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
Place chops in a self-sealing plastic bag; in a small bowl stir together remaining ingredients and pour over chops, seal bag and let stand at room temperature for one hour (or refrigerate overnight).
Remove chops from marinade (discarding remaining marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning as necessary to brown evenly. Serve chops immediately.