Slip Covers for Oven Mitts

I have two oven mitts and a pot holder that are at least 15 years old, in good shape, but stained and unsightly.

I thought maybe a “slipcover” for each would solve the problem.

I used recycled gift wrap to make a pattern.  Just trace around the mitt and add 1/2″ (1/4″ seam and 1/4″ to allow for thickness) along the sides.  At the top, add 1″ for a hem and for the cover to extend a little above the pad/mitt.

Whenever I have a quilting or sewing project, I collect all of the small pieces of fabric and sew them together in coordinating colors to make a flat piece of material.  Place whatever fabric you are using right sides together and pin the patterns in place.  Cut out the pieces and stitch together using 1/4″ inch seams, leaving the top open.  Turn down the top 1/4″ and again 1/4″ and stitch in place.  Clip in the space where the thumb joins (be careful not to cut into the stitching) so the mitt will be smooth in that area.

Turn the covers, press and place over the mitts and pad, allowing the hanging tab on the originals to protrude.  A good way to get the mitt cover on is to put the original mitt on your hand and then pull the cover over it as you would a mitten.

The covers stay in place very well and can be removed for washing or for replacing with new covers – maybe even with  seasonal or holiday themes.

I love to recycle something and get some extra wear out of it!

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Pork BBQ and Strawberry Glaze Pie

Today’s lunch menu included an easy Pork Barbecue and an equally easy Strawberry Glaze Pie.

I like to buy about 2 lbs. of lean boneless pork ribs (called Pork Loin Gourmet Ribs in my store).  The ribs are cooked overnight in a slow cooker, then the next day the meat is pulled, combined with a sauce and baked in a 300 degree oven for 2 hours.  I like the slow cooker for cooking the pork but prefer the flavor and consistency of the barbecue when it’s baked after the sauce is added.

MOM’S PULLED PORK BARBECUE

• 2 lbs. boneless country style ribs

Trim any fat from meat and place in slow cooker.  Let cook 8-10 hours on low.

Preheat oven to 300 degrees F

Remove meat from slow cooker, drain and allow to cool until it can be pulled apart.  Place the pulled pork in a 9×9 baking pan.

Make the sauce:

• One 24 oz. bottle of catsup
• 2 Tblsp. dark brown sugar
• 2 Tblsp. Worcestershire Sauce
• 2 tsp. chili powder
• 2 Tblsp. dried minced onions
• 1 tsp. minced garlic
• 1/2 cup white vinegar

Pour the above sauce  ingredients directly on top of the pork in the baking dish.

Mix well and place in preheated 300 degree F oven.  Bake uncovered for two hours, stirring occasionally.  Barbecue is ready at this point but can be covered and kept in a 170 degree F oven until ready to serve.

Serve on buns with coleslaw on top or on the side.

STRAWBERRY GLAZE PIE

Preheat oven to 410 degrees F.

Roll out pastry for a single crust, 9″ pie (see my Sure-Fire Crust recipe).  Prick the crust with a fork on the bottom and sides.

Put a piece of aluminum foil loosely on top of the crust and fill with dry beans.  I keep a jar filled with a pound of dry beans which I use over and over again.

Bake crust @ 410 degrees F for 10 minutes.  Remove from oven and lift out foil with beans.   Place the pie plate back in the oven and bake for an additional 10 minutes or until crust is golden brown.  Remove from oven and let cool on a wire rack.

Strawberry Filling and Glaze

• 5 cups of fresh strawberries, divided
• 1 cup water
• 3/4 cup granulated sugar
• 3 Tblsp. cornstarch

Hull strawberries and if they are small they can be left whole.  Otherwise, cut in half to make fairly uniform pieces.   Place one cup of strawberries in a small saucepan. Crush berries with a big spoon or potato masher.  Add water.  Bring to a simmer over medium heat and continue simmering for 2 minutes.  Pour the berry mixture through a sieve into another small saucepan.

In a small bowl, combine the sugar and cornstarch – slowly whisk this mixture into the berry/water mixture and place on medium heat.  Cook and whisk constantly until mixture is thick and clear – about 2 minutes.

In the baked pie shell, place one-half of the strawberries and top with one-half of the glaze. Repeat with remaining berries and glaze.

Chill for at least an hour – an inverted pie plate makes a good cover.

Serve with whipped cream or topping.

A really tasty lunch – and the leftovers are good, too!

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Strawberry Rhubarb Pie for Mother’s Day

I like to cook and my daughters don’t, so I’m the one who fixes dinner for every holiday, including Mother’s Day.  Our traditional meal is Chicken Parmesan with bowtie pasta, homemade garlic bread and Strawberry Rhubarb Pie (with apple pie for my son-in-law and grandson).

STRAWBERRY RHUBARB PIE

• Pastry for 9″ two-crust pie (see my Sure-Fire crust recipe)
• 1-1/2 cups granulated sugar
• 3 Tblsp. quick cooking tapioca
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• One pound of rhubarb cut into 1/2″ pieces (3 cups)
• 1 cup sliced fresh strawberries
• 1 Tblsp. butter
• 1 Tblsp. milk

Preheat oven to 375 degrees F

Line a 9″ pie plate with half of the pastry dough.

In a large bowl combine the sugar, tapioca, salt, nutmeg, rhubarb and strawberries.  Mix gently and let rest for about 20 minutes.

Turn the fruit into the pastry-lined pan.

Dot with butter.  Roll out remaining pastry dough for top crust.  Place top crust on fruit, crimp edges and brush with milk.  Place pie pan on a larger sheet to catch spills and bake @ 375 degrees F for 45-50 minutes until crust is nicely browned.  Cool on a wire rack.

In 2004, I made an apron to enter in the Warren County Fair (Lebanon, Ohio) and it won a blue ribbon.  It’s a simple cobbler style apron with snowball blocks and vintage fabric showing mothers hard at work.

On the pocket is the old adage … “A mother’s work is never done”.

Every year, I wear the apron to serve Mother’s Day dinner and thank heaven that it’s true a mother’s work is never done, even when all of the children have grown and left home.

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Favorite Granola

I found this recipe in a library book back in 2001.   I enjoy it as my morning cereal especially when the weather is warm.  It’s very filling and satisfying with some healthy ingredients.

FAVORITE GRANOLA

• 3/4 cup honey
• 1/2 cup peanut oil
• 7 cups old-fashioned oats
• 1-1/2 cups wheat bran
• 1/2 cup wheat germ

I use a huge vintage graniteware pan that is about the equivalent of two 9×9″ pans.  Spray pans with non-stick spray.

Preheat oven to 250 degrees F.

In a small saucepan, heat honey and oil over medium heat for about 4 minutes.

In a large bowl mix oats, wheat bran and wheat germ.  Drizzle the honey/oil mixture over and mix well.

Spread mixture in sprayed pans about 3/4″ thick.

Bake uncovered in 250 degree F oven for one hour, stirring about every 20 minutes.  Note:  Use a pan with sides to avoid having cereal crumbs all over the oven when you stir.

Cool granola, then spoon into one-quart containers.  Refrigerate if not used within 2 weeks.

Makes approximately two quarts of granola (8 cups).

I like to add some walnuts and dried fruit with each serving along with some good cold milk.

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