Grandma's Kitchen

This is the second week of summer that we have had our youngest granddaughter, Elizabeth here for three days. Her 9th birthday also was on Wednesday. When she arrived, we had a party for her.

The next day, with her new five one-dollar bills she got off the fan blades in our kitchen (a family tradition), she and I set of on the Mobility Scooter to go to nearby garage sales; we found four of them.

With the years, space is getting tighter on the scooter. She sits, kind of, on my left leg, and she drives the scooter while I steer.

With $2 of her money, Elizabeth bought a peach leather purse with a handle. It is a smaller purse, and she loves it. I think it will go on our "adventures" from now on, too.

I bought two white rugs, some glasses, etc. At the fourth garage sale, 4 miles from home, Elizabeth found a little girl's bent-wood chair for $2, and really wanted it. I told her I would buy it for her, but could not figure how to haul it home.

Well, I finally did. We piled all the stuff in the back basket, between my legs in front, on the handles of the scooter, and in part of the front basket.

The rest of the basket held that chair back, with the chair upside down. I know we looked like a moving garage sale. One kid laughed, and we tooted the horn and waved. Elizabeth says some people aren't smart; they spend too much money. Second-hand stuff is great. I can see we will be out there the rest of the summer, hunting for more treasures.

RANCH-STYLE TURKEY AND PASTA SALAD

2 cups penne pasta, uncooked

2 cups chopped cooked turkey

1 small zucchini, sliced

2 small yellow squash, sliced

1 small green pepper, chopped

1/4 cup grated Parmesan cheese

3/4 cup from a bottle of Ranch-style dressing

Cook pasta according to package directions; drain. Rinse with cold water; drain.

Combine pasta and all but last 2 ingredients; lightly toss.

Add Ranch dressing and toss; last, add and toss the Parmesan.

Cover and chill at least 2 hours. Toss before serving.

Serves 6 to 8.

Linda's Note: The zucchini and yellow squash should be about the size of a slicing cucumber.

HAM AND CHEESE BISCUITS

2 cups Bisquick, Jiffy Biscuit Mix, or your Homemade Mix

1/2 cup minced cooked ham

1/2 cup shredded Cheddar cheese

2/3 cup milk

Combine first 3 ingredients in a bowl, stirring well.

Sprinkle milk over dry mixture, stirring just till moistened.

Pat dough out onto a floured surface to a 1/2-inch thickness; cut with a 2-inch biscuit cutter.

Place biscuits on a greased baking sheet.

Bake at 450ºF for 8 minutes or till lightly browned.

Makes 14 biscuits.



SOUR CREAM MUFFINS

1/2 cup real butter, at room temperature

8 ounce carton sour cream (let it get to room temperature)

2 cups Bisquick, Jiffy Biscuit Mix, or your Homemade Mix

Cream butter; stir in sour cream.

Gradually add the Bisquick, stirring just till moistened.

Spoon lightly into greased muffin pans, filling each one 2/3 full.

Bake at 350ºF for 20 minutes, or till lightly browned.

Makes 1 dozen regular-sized muffins.

PIZZA CASSEROLE

1 pound lean ground beef

1 large onion, chopped

1 green pepper, chopped

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1/4 teaspoon oregano

1/4 teaspoon basil

14-ounce jar pizza sauce

8-ounce package dried macaroni, uncooked

3 1/2-ounce package sliced pepperoni

4-ounce package shredded Mozzarella cheese

Cook ground beef, onion, and green pepper in a large Dutch Oven, stirring until meat browns and crumbles. Drain well.

Add garlic salt and next 4 ingredients. Stir well, cover, reduce heat and simmer 15 minutes.

Cook the macaroni as per package directions, omitting salt; drain. Add to meat mixture; stir well. Spoon into a lightly greased 9 x 13 pan. Top evenly with pepperoni.

Cover and bake at 350ºF for 20 minutes; top with cheese and bake, uncovered, for an additional 5 to 7 minutes.

Serves 6 to 8.

BROCCOLI-SHRIMP STUFFED POTATOES

2 large baking potatoes (about 1 1/4 pounds)

1/3 cup American Cheese

2 tablespoons milk

1 cup fresh broccoli flowerettes

6 ounce can shrimp, drained and rinsed

1 green onion chopped

Scrub potatoes; prick several times with a fork. Place potatoes 1-inch apart on a towel in your microwave. Microwave according to your microwaves directions, or on High for 10 to 13 minutes, or till done.

Let potatoes stand 2 minutes on platter on counter top. Then, cut an "X" to within 1/2 inch of the bottom of each potato. Squeeze potatoes from opposite ends to open the potatoes. Fluff the white potato inside with a fork on each potato.

In a heavy saucepan, combine cheese and milk; cook over low heat till cheese melts, stirring often. Remove from heat and set aside.

Place broccoli in a 9-inch pie plate; cover and microwave at HIGH 2 to 3 minutes or till tender.

(I add a little water when I do this, and drain afterward - Linda).

Place broccoli and shrimp in the cheese sauce mix, heat till very warm. Pour over the potatoes, and sprinkle with green onions.

Makes 2 servings.://://