Greek Summer Salad

Light, refreshing and a recipe that allows us to use garden produce. I halved this recipe and serviced it with sandwiches for a light summer supper. 

 Assembed salad, ready to refrigerate.

Salad Dressing mixture.

Greek Summer Salad

Vegetables:

1 English cucumber

1 orange, yellow or red bell pepper, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup pitted kalamata olives

A few torn pieces of fresh oregano, optional

Salad Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 lemon, juiced

3 cloves garlic, minced

1 teaspoon Dijon mustard 

2 to 3 teaspoons fresh oregano, chopped or 1 tsp. dried

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

1. Vegetables: Slice the cucumber in half lengthwise and then into chunks.
2. Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, and oregano leaves.
3. Dressing: Whisk together all of the ingredients for the dressing and taste for flavor. Adjust seasonings to taste. 
4. Assemble: Pour dressing over the vegetables and toss to combine.
5. Cover and refrigerate for one hour or longer to allow flavors to develop. 
6. Serve cold or at room temperature.

Hot Polenta Bowl topped with Chimichurri

Let's begin with the SAUCE — Bright and vibriant, Chiichurri is a sauce that originates in Argentina. It’s great drizzled over sautéed mushrooms, grilled vegetable, grilled meats such as chicken, steak and fish. Also a great addition to rice or grain bowls. One of our favorite restaurants in Wichita, KS (Sabor) serves it as a dipping sauce with their fried plantains. So EASY and Versatile! The ingredients can also be blended until they are smooth, creating a tasty marinade that adds a pop of flavor.   

Chimichurri Sauce

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon smoked paprika

1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

1. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
2. Season to taste and serve as a sauce over roasted or grilled vegetables.

Note: Save the flavor of fresh garden herbs by making extra chimichurri and then storing it in the freezer in ice cube trays; pop out the cubes once frozen and store in a freezer-safe bag. When ready to use, thaw as many cubes need at room temperature.

----------------------------

The following recipe is a remake of one I made earlier: Polenta Spoons with Caramelized Mushrooms. Instead of an appetizer the components are turned into a main dish . . . and the extra addition of Chimichurri takes this creamy, comforting dish over the top! 

Mushroom Topper

Hot Polenta Bowl topped with Chimichurri

Batch of Creamy Polenta

Batch of Sautéed or Caramelized Mushrooms (I used crimini)

Batch of Chimichurri Sauce

1. Assemble hot polenta in bowls. 
2. Top with sautéed or caramelized mushrooms and drizzle generously with chimichurri.
3. Serve with additional chimichurri on the side.
   
   
   

Creating Legacy — Munson Dutch Meatloaf in a 9x13” baking dish

The latest edition of KANSAS! Magazine (vol 79, issue 2, 2023) features an article about Abilene, Kansas' Legacy restaurant — a fusion of the historic Brookville chicken dining establishment and Munson’s Prime. An ongoing labor of love taken on by Deanna Munson and her husband Chuck who passed away right before the magazine’s release. In a Facebook tribute to the family, the staff of KANSAS! allowed access to the article that tells the generational story about Munson beef and how they became involved in their latest venture. See it @  https://www.travelks.com/kansas-magazine/articles/post/creating-legacy-in-abilene

The Taste section always includes a recipe, and Deanna shared a family favorite that sometimes shows up on the Legacy menu. 

Munson Dutch Meatloaf — This meatloaf recipe features the natural flavors of Munson’s premium ground beef, available at Legacy Kansas. With just enough fat to add a buttery taste, their prime ground beef ups the ante for meatloaf. Deanna adapted this recipe from a traditional Pennsylvania Dutch meatloaf recipe and originally prepared it for church potlucks. For that reason, the recipe is baked in 9x13-inch casserole dishes to serve a crowd, but it could easily be cut in half. 

Yield: 24 to 30 servings

4 cups fresh bread crumbs

2 large onions, chopped

2 (8 ounce) cans tomato paste 

4 eggs

2 tablespoons salt

1 teaspoon black pepper

7 to 8 pounds Munson premium ground beef

1.   Preheat oven to 400 degrees F.

2.   Pulverize all ingredients but ground beef; hand-fold pulverized ingredients into ground beef. 

3.   Press meat mixture into two greased or sprayed 9x13-inch baking dishes. Using fingertips or a wooden spoon, press many holes into meat mixture.

Sauce

3 cups water

6 tablespoons prepared mustard

6 tablespoons white vinegar

6 tablespoons packed brown sugar

 

1.   Mix together water, mustard, vinegar, and brown sugar. Pour 3/4 of the sauce over the meat. 

2.   Cover and bake 10 minutes at 400 degrees. Reduce oven temperature to 350 degrees and bake for 1 hour 50 minutes, adding more sauce as needed. Remove cover last 10 minutes of baking.

3.   Cut in squares; serve with a spatula tucked fully under one piece for easy removal.

Michael Symon’s Chunky Cucumber Salad

Sometimes it's the little things that make a difference! I grew up eating cucumbers and onions -— they are a summertime staple. Mom always prepared them in vinegar and water solution. Over the years, I've parted them with tomatoes for a refreshing salad, even added them to  sour cream and  yogurt based dressings. But, I've always either sliced them thinner diced until I tried them Michael Symon's Chunky Cucumber Salad. It was one of those small differences that packed a punch! This was such a yummy, refreshing salad.  

Michael Symon’s Chunky Cucumber Salad     4 servings

1/2 cup sour cream or use part plain Greek yogurt

1 tablespoon white wine vinegar or rice wine vinegar

3 tablespoons chopped fresh dill weed

1 English cucumber, cut into chunks (quarter and then cut into 1 to 2” chunks)

1/2 medium red onion, thinly sliced

Kosher salt and ground pepper 

1. In a large bowl, whisk to combine the sour cream, vinegar and dill. 
2. Add the cucumber and red onion, season with salt and pepper and toss to combine.
3. Cover and refrigerate for a couple of hours or up to a week. Cucumbers will release some of their liquid during this time and the sauce will be a little thin. 

Almost No-Knead Rye Bread

While Marbled Rye is a favorite, it is labor intensive. This simple-to-made Almost No-Knead Rye Bread was very good in our Reuben sandwiches. 

Almost No-Knead Rye Bread

2 cups (1o oz.) bread flour

1 cup (5.5 oz.) rye flour

1 1/2 teaspoons table salt

1/4 teaspoon instant yeast

3/4 cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1. Mix the flours, salt, and yeast together in a large bowl.
2. Add the water, beer and the vinegar. Using a rubber spatula, fold the mixture to combine ingredients, scraping up the dry flour from the bottom of the bowl.
3. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
4. Lay an 18x12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
6. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6” long, ½” deep slit along the top of the dough.
8. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
9. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
10. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely, about 2 hours.

Deviled Eggs . . . kind of like the ones Phyllis used to make

Mom always made the Deviled Eggs for Easter . . . they were basic but the BEST! She never really measured but I know the basic ingredients she used so this is my attempt to replicate her recipe. I served the eggs in her egg dish.

Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
   
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
   
5. Garnish with paprika and add some chopped chives if desired.

Recipe without photos . . . Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
5. Garnish with paprika and add some chopped chives if desired.

Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

 

Martha Scott's Hot German Potato Salad

After writing the story on church dinners for KANSAS! Magazine fall 2019, vol. 75, issue 3, Barry and I attended quite a few of them across the state. Fort Scott’s Trinity Lutheran Church hosted an Octoberfest and Martha Scott was my story contact an organizer of the event. When I mentioned that Barry raved about the German Potato Salad, she proclaimed that was her grandmother’s recipe. By the time I was back in Abilene, she had emailed the recipe.

Time passed, we made our usual version of German potato salad but yesterday I pulled out this recipe. Barry made it to accompany bierocks, and we were reminded why we both liked this version of Hot German Potato Salad.

Oh course, Barry has his way of doing things so I’m including the original recipe along with a few of his adjustments that are located in parenthesis.  

HOT GERMAN POTATO SALAD   4 to 6 servings   -- Martha Scott’s grandmother’s recipe; served at Ft. Scott Octoberfest church dinner.

 

6 medium potatoes, boiled in jackets (Or, peel, cube and boil in water just until tender)

Real bacon bits (2 to 3 slices of crisply cooked bacon, cut into chunks)

2 tablespoon vegetable oil

2/3 cup chopped onion

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

1/2 teaspoon celery seed

Dash pepper

1/4 cup water 

1/2 cup white vinegar (or use 1/4 cup vinegar and an additional 1/4 cup water for a less vinegary taste)

1. Peel potatoes and slice thin or cube. Or if used peeled, cubed & boiled potatoes, just drain and cool 
2. Put vegetable oil in pan and add onion. Sauté onion until yellow (transulent).    
3. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.   
4. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute.     
5. Pour over potatoes, add bacon bits and stir carefully.     
6. Remove from heat, cover and let stand keeping warm until ready to serve.      
7. It can be made ahead and reheated.  It’s actually a dish best made ahead and reheated!

Martha Scott

St. Andrew's Ham Loaf and Spicy Mustard Sauce

Portion sizes at the annual St. Andrew’s Catholic Church Ham Loaf Dinner are huge. Yet, after we finished leftovers, we hadn’t had quite enough. So, we headed for Zey’s Market, the grocery store that prepares the three-meat mixture used in the church’s famous loaf. Their family size version even includes a recipe. After preparing the loaf, I divided it in between two smaller loaf pans and put both in the freezer to enjoy later. When it was time for ham loaf, I also prepared some the church’s standard sides—Creamed Potatoes, slaw, rolls and of course the requisite mustard sauce. Jill’s Mustard Sauce originated with Jill Royer, the force behind the church dinner that began in the early 1960s.  

St. Andrew's Ham Loaf     Make 1 large loaf or 2 smaller loaves

2 eggs

1 cup milk

1 cup (after crushing) corn flakes

1 (3-lb.) ham loaf mix (made up of 1 lb. each ground beef, pork & ham)

1 tablespoon brown sugar

1 teaspoon dry mustard

1. Mix eggs and milk. Stir in crushed corn flakes and let soak until mixture is very soft.
   
2. Next mix in ham loaf mix, brown sugar and mustard; mix thoroughly without over mixing. 
   
   
   

   
3. Add to greased or sprayed baking pan(s) or dish. 
   
4. Bake large loaf for 1 hour; smaller loaves for about 45 minutes in a preheated 350° oven — Ham loaf is officially done baking when a meat thermometer inserted in the center of the loaf reads 160°.  
   
   
   

   

   Ham Loaf & Spicy Mustard Sauce served with Mom's Slaw w/ Celery Seed Dressing, Creamed Potatoes (made by adding White Sauce to boiled potatoes) and Fluffy Rolls.

A word or two about the Mustard Sauce — I knew I had a hand written recipe card in my recipe box this sauce. Details of where it came from or who gave it to me are long gone. As I reviewed the recipe I was rather astonished at the amount of dry mustard in proportion to the rest of the ingredients. Dry mustard by itself has no flavor or taste but when combined with liquid, it releases the essential oil responsivle for its piquant zing of flavor—which is a nice way of saying “the stuff is HOT”! Worried that perhaps the zing might be a bit much, I checked with a couple of church members and they verified amounts; I even found a similar recipe online that used 1 1/4 cups of dry mustard instead of 1 cup. So I proceeded according to the directions that follow. 

HOWEVER, IF I MAKE IT AGAIN, I WILL DEFINITELY CUT THE MUSTARD DOWN BY AT LEAST A FOURTH (maybe more). Although it is the perfect sauce for ham loaf, it is just a bit hot even for me . . . and I welcome hot and spicy! 

 

Jill’s Mustard Sauce  Makes 1 1/2 pints (could be cut in half for smaller batch)

1 cup dry mustard (such as Coleman’s® brand)

1 cup white vinegar

2 eggs

1 cup granulated sugar

Pinch salt

1 jigger sherry (2 fluid ounces)

1. In a large heatproof saucepan, mix dry mustard and vinegar. Cover and let set overnight.
2. Next day, mix in eggs, sugar and a pinch of salt.
3. Place heatproof saucepan on top of a saucepan of boiling water to create a double boiler (water should not touch bottom of saucepan). 
4. Boil mixture, stirring often, until it’s the consistency of a thin custard and coats a metal spoon—about 10 minutes.
5. Add a jigger of sherry.
   

Ham Loaf recipe without photos . . .

St. Andrew's Ham Loaf     Make 1 large loaf or 2 smaller loaves

2 eggs

1 cup milk

1 cup (after crushing) corn flakes

1 (3-lb.) ham loaf mix (made up of 1 lb. each ground beef, pork & ham)

1 tablespoon brown sugar

1 teaspoon dry mustard

1. Mix eggs and milk. Stir in crushed corn flakes and let soak until mixture is very soft.
2. Next mix in ham loaf mix, brown sugar and mustard; mix thoroughly without over mixing. 
3. Add to greased or sprayed baking pan(s) or dish. 
4. Bake large loaf for 1 hour; smaller loaves for about 45 minutes in a preheated 350° oven — Ham loaf is officially done baking when a meat thermometer inserted in the center of the loaf reads 160°.  

Creamy Italian Dressing

A tasty dressing to have on hand. We've been using it on some of our Salads-in-a-Jar.

1 1/2 teaspoons of dried Italian seasoning may be used in place of the dried basil, oregano and thyme. 

Creamy Italian Dressing      Makes about 1 1/4 cups

1/4 cup white vinegar

2 tablespoons lemon juice

1/3 cup olive oil

1/2 cup mayonnaise

1/2 teaspoon dried basil or about 1 1/2 teaspoons fresh chopped basil

1/2 teaspoon dried oregano or about 1 1/2 teaspoons fresh chopped oregano

1/2 teaspoon dried thyme or about 1 teaspoon fresh thyme leaves

2 teaspoons honey

1/4 cup finely grated Parmesan cheese

Salt & pepper to taste

A few tablespoons of water (only if needed) to thin the dressing

1. Add all ingredients except water to a jar with a tight-fitting lid. Add lid and shake well to combine. Taste and adjust seasonings as desired.
2. Store in the refrigerator for up to 5 days. 
3. Shake well before serving and add water if dressing is too thick. 

Bread & Butter Pickles, Refrigerator-style

Barry's garden is lush and the cucumber plants are very productive . . . so that means its time for Bread & Butter Pickles. We used small cucumbers and prefer fresh versus canned pickles for this refrigerator-style recipe fit the bill. Tart yet sweet, and crisp -- we add them to sandwiches but also serve them as a salad, too.

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
   
   
   
   
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
   
4. Add onion to the bowl and toss with the cucumbers.
   
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
   
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.
   

Recipe without photos . . .

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
4. Add onion to the bowl and toss with the cucumbers.
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.

Last minute 4th of July centerpieces . . . from the kitchen

A friend needed some last minute 4th of July decorations . . . so in just a about an hour we colored rice and arranged it in jars to create  . . .

Colored Rice 4th of July Centerpieces
White rice
White vinegar
Red & blue food coloring

1. To a large plastic bag, add 1 cup rice, 1 teaspoon vinegar and drops of food coloring (enough to achieve desired color.) Double or triple amounts if you choose.
   
2. Seal bag and shake (add more food coloring if needed.
   
3. Spread rice on cookie sheets and air dry . . . or if you are in a hurry (like we were) — place tray in 200° oven for about 5 minutes.
4. Layer red, white and blue rice in a jar and top with a candle! 

   

   We filled six canning jars (above) and then I layered the leftover rice into an oversized stemmed glass (below).

   

Instructions without photos . . . 

Colored Rice 4th of July Centerpieces

White rice
White vinegar
Red & blue food coloring

1. To a large plastic bag, add 1 cup rice, 1 teaspoon vinegar and drops of food coloring (enough to achieve desired color.) Double or triple amounts if you choose.
2. Seal bag and shake (add more food coloring if needed.
3. Spread rice on cookie sheets and air dry . . . or if you are in a hurry (like we were) — place tray in 200° oven for about 5 minutes.
4. Layer red, white and blue rice in a jar and top with a candle! 

Texas Broiler Barbecued Chicken

I discovered this recipe in a high school home economics class at Stafford High School. Miss Yoxell was our teacher; the assignment was to look through recipe books and handwrite our favorites onto recipe cards.

Our kitchen group ended up making this recipe and then I shared it with my mom and its been a family favorite ever since.

Please notice that the recipe is correctly written starting with name followed by number of servings. The ingredients are listed in order of use and correspond exactly with the descriptive preparation steps that even include tips such as "bake 2 hours or until tender."  

Texas Broiler Barbecued Chicken   Makes 8 servings

2 large, or 3 small, ready-to-cook fryers, cut up               

1 teaspoon salt                                                                               

1/8 to 1/4 teaspoon pepper                                                                       

1/2 cup (1 stick) butter or margarine                                             

1/4 cup granulated sugar                                            

2 tablespoons all-purpose flour                                                                     

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/4 teaspoon dry mustard      

1/4 teaspoon pepper  

1/3 cup white vinegar         

2 tablespoons Worcestershire sauce  

Dash liquid hot pepper seasoning (such as Tabasco)                    

3 tablespoons hot water

1. Preheat oven to 300°.
2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
   
3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.

   

   Spoon excess juices over chicken (above)
   and then drain excess (below)

   
4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.
   
   
   
   
5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.
   

Recipe without photos . . .

Texas Broiler Barbecued Chicken   Makes 8 servings

2 large, or 3 small, ready-to-cook fryers, cut up               

1 teaspoon salt                                                                                

1/8 to 1/4 teaspoon pepper                                                                        

1/2 cup (1 stick) butter or margarine                                              

1/4 cup granulated sugar                                             

2 tablespoons all-purpose flour                                                                      

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/4 teaspoon dry mustard       

1/4 teaspoon pepper   

1/3 cup white vinegar          

2 tablespoons Worcestershire sauce   

Dash liquid hot pepper seasoning (such as Tabasco)                     

3 tablespoons hot water

1. Preheat oven to 300°.
2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.
4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.
5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.