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Archive for July, 2011

This is block #31 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called Empty Spools.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/07/31-empty-spools.html

This is a fairly easy block – for new quilters, this is how I assembled the block.

  • Cut the pieces according to Barbara’s instructions.  I used the template to cut the 45 degree angles on C.

  • Lay out the pieces in the proper order on a mat.

  • Stitch C to B – make 2.

  • Join A to C/B.

  • Join the center seam to complete block.
  • Piece should measure 8-½ x 8-½ inches.

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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From the time my little sister and I  were toddlers sitting with Mother on a daybed in a one-room flat on Elm Street in downtown Cincinnati, we heard her tell about her days as a teenager and how much she loved to dance.  She gloried in the days when she would go to local grange dances with her friend, Ruby, and they would dance together all night long – never mind trying to meet a boy.

Mother sat with us in her plain cotton house dress and talked about the joys of getting dressed up and going out for a night of dancing.  I remember she owned one tiny sample of Tangee lipstick in a natural tone, a small disc of rouge, and a sample bottle of Jergen’s lotion.  These were her cosmetics and she had to use those sparingly, both to save money and to keep her young husband from noticing and denouncing her as a floozie.

I remember Mother listening to my Great-Aunt Anne talking about the wonderful barn dances they used to have when she was a young girl in the early 1900s as she described in detail the fiddlers, the girls in their best dresses, the noise and fun of everybody kicking up their heels with great gusto.  In the 1970s after my father was gone, my sister talked her into taking square dance lessons.  Since she didn’t have a partner, she danced with other club members and practiced the calls in her mind constantly.  Finally, she got to the point where she was out of class and could go to easy level dances.  It was there that she met a refined, soft-spoken gentleman named Norton and they set off on a whirlwind of dances, both round and square, all over the area.

Mother loved sewing the square dance dresses and then finding matching petticoats, pettipants, shoes and even earrings.  When my youngest daughter was three years old, Mother made matching square dance skirts for them.

She absolutely glowed when she was dressed up to go dancing.  She and Norton were a close and loving couple until he died of cancer in 1983.

Mother continued to dance whenever she could, going often with her friend, Edna, and never being shy about taking the man’s part.  She survived breast cancer for five years and continued to dance three or four times a week.

When she was 72 (1989), Mother made a tape of old family stories and reminiscences:

As long as I can remember I’ve always loved to dance.  My father died of the flu during World War I and I always wondered where I got my love of dancing and Aunt Mabel said I got it from him.  He loved to dance and he would dance as long as anybody would play music.

My girlfriend and her mother liked to go to dances and she’d take us and we’d get out there on that floor – I was only about 10 years old – and we’d Charleston and we would dance and I’d go home and I’d wind up that old Victrola and put on records and I taught everybody around how to dance.  I taught Alice Mae (her older sister) and her girl friends, they’d come in and get me to teach them how to dance.  Alice Mae never could dance and she’d get so mad because I could teach them how to dance.  I guess I still love to dance to this day – I guess you never lose that.”

Mother died on July 31, 1991, and I sat under a clear blue sky in the back yard and wrote in my journal:

Mother went dancing today with her skirts swirling and petticoats flouncing, her golden red hair in perfect order and wearing her matching shoes and earrings.  She was smiling and light on her feet, happy at last to be able to promenade and do-si-do and twirl and swing.  She barely glanced back at the rest of us still struggling with our affairs.  She was going dancing!


On the 20th anniversary – RIP, Mother.

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I had a small amount of strawberries to use and wanted something for a lunch dessert that wasn’t too heavy or rich.  This recipe, adapted from one on Allrecipes worked out quite well.

SUMMER STRAWBERRY DESSERT

  • 1-1/2 cups cold milk
  • 1 (1 oz.) package of instant vanilla pudding
  • 4 oz. softened cream cheese
  • 1 cup whipped topping, thawed
  • 2 cups (1 pt.) of fresh strawberries, halved (divided)

In a large mixing bowl, combine milk and pudding mix.  Beat on low speed for 2 minutes.  Let stand for 5 minutes.

In another large mixing bowl, beat cream cheese until smooth.  Add whipped topping on low speed until blended.  Add the pudding mix and mix on low speed until smooth.

Fold in 1-3/4 cups of halved fresh strawberries.  Transfer mixture to a large bowl or individual dishes.  Cover and refrigerate for at least 2 hours.

When ready to serve, top pudding with reserved strawberries.

Makes 5 servings.

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This is block #30 in the Civil War block-of-the-week series presented by Barbara Brackman.  It is called Peterson’s Stars and Stripes.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to the block.

http://civilwarquilts.blogspot.com/2011/07/30-petersons-stars-stripes.html

I’m not good at applique and used an easy fusible web technique for the star.  The star could also be appliqued by hand or machine.  For new quilters, this is how I assembled the block.

  • Cut the pieces as directed on Barbara’s blog.  Becky’s tip is a good one to cut the strips 9 inches long and to cut the top and bottom strips 2-¼ inches wide so the piece can be trimmed to 8-½ inches after the star is appliquéd.
  • If the link to the star pattern doesn’t work, copy the url and paste it in the browser to pull up the right page.  Allow a ¼ inch seam allowance if you are not fusing the star.  I chose to use light double-stick fusible web.   Cut a square of star fabric and a square of fusible web 5-1/4 inches x 5-1/4 inches.


  • Place the square of fusible web on top of the star pattern and trace the design.


  • Remove the paper backing from the square of fusible web and place the sticky side down on the back of the star fabric.  Press according to manufacturer’s directions.


  • Cut out the star.
  • Lay the pieces out on a mat in the proper order.


  • Sew the strips together to form the background.  Press toward the dark fabric.


  • Remove the paper backing from the star and place it on the striped background – press.


  • Using a zigzag or other decorative stitch, sew the star in place.
  • Trim piece to measure 8-½ x 8-½ inches.  To be sure I trimmed it correctly, I folded the piece in half and measured 4-¼ inches from the fold to trim.


  • Then, I folded in the other direction, measured 4-¼ inches and trimmed.


Block should measure 8-½ x 8-½ inches.


See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

This is my version of my favorite dish at The Works Brick Oven restaurant in Loveland, Ohio.  It’s very flavorful and tasty and I like to stir the spinach leaves into the hot mixture to steam them.  My version is a good substitute and low in fat/calories, but there’s nothing like being in the old building in historic downtown Loveland (Ohio) enjoying the real thing.

TERIYAKI CHICKEN ON BED OF SPINACH

  • 1 tsp olive oil
  • Large sweet onion, sliced
  • 1 cup mushrooms, sliced
  • 2 cups broccoli florets, steamed fork tender
  • 1 cup cooked chicken breast, cubed
  • ½ tsp. sesame oil
  • Dash or two of Mongolian Fire Oil (optional)
  • 1/4 cup teriyaki sauce
  • 5 oz. fresh baby spinach leaves
  • 4 tsp. roasted sunflower seeds
  • 2 Tblsp. dried cranberries

In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.

Add mushroom slices and cook until mushrooms start to soften.  Sprinkle lightly with salt and pepper.

Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.

Divide spinach leaves among 4 plates…

…and spoon piping hot chicken mixture on top of the spinach to allow it to steam.  Sprinkle with sunflower seeds and dried cranberries.  Serve immediately.

Based on 4 servings, nutritional count per my DietPower software is:  148 calories, 5.5 g fat, 17.5 g carbs, 1.1 g fiber, 10 g protein.

Weight Watchers Plus/Points:  4

For dessert, we had an old favorite – Apricot-Nut Cookies with Amaretto Icing

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This recipe comes from two sources – the fruit portion is from a Crisco flyer, American Pie Celebration, and the cobbler topping is my favorite from Farm Journal’s Complete Pie Cookbook.  The Farm Journal stresses dropping the cobbler dough onto piping hot fruit.

CELEBRATION PEACH COBBLER

Fruit Mixture

  • 4 cups sliced fresh peaches
  • ½ cup granulated sugar
  • 1/3 cup water
  • 1 T cornstarch
  • ¼ tsp. cinnamon
  • Dash of nutmeg

Cobbler Topping:

  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1-½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup vegetable shortening (Crisco)
  • ½ cup milk

Preheat oven to 400 degrees F
Have a 9-inch square baking pan or 2-quart baking dish at hand.

To Make Fruit Mixture:
In a large saucepan, combine peaches, sugar, water and cornstarch.  Cook over medium heat, stirring occasionally, until mixture comes to a boil.  Reduce heat to a simmer and continue to cook, stirring constantly for one minute.  Stir in cinnamon and nutmeg.  Pour into a 9-inch square baking dish or a 2-quart baking dish.

To Make Cobbler Topping:
Sift together the flour, sugar, baking powder and salt.  Blend in the shortening until the mixture resembles coarse cornmeal.  Stir in the milk to make a soft dough.

Drop tablespoons of cobbler topping over surface of piping hot fruit mixture.

Bake @ 400 degrees F for 20-30 minutes until fruit is bubbly and topping is golden brown.

6 servings.  Serve in bowls with cobbler juices.


This is a wonderful cobbler served warm.  I try to time it so it’s coming from the oven  to  cool for 20 minutes or so while we’re eating dinner.  It’s a lovely dessert  plain or topped with a little cream or whipped topping.

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A reader of my post for Easy Italian Bread asked for a series of pictures showing the work in progress.  I made a fresh batch this morning and have posted pictures that I hope will be of some help in making this very easy bread.  It’s essential that you use a fast-rising yeast (Fleischmann’s Rapid Rise in the U.S., Quick Rise in Canada).  Click on a picture to enlarge it.

Dry ingredients in the large bowl of an electric mixer:

After adding 130 degree F water and oil, insert dough hook and beat at medium speed for 3 minutes.

Add remainder of flour gradually until dough is elastic and not sticky.  You may need a bit more flour.

With floured hands, place dough on a floured board.  Add enough flour to shape into a mound and cover with a towel to rest on the board for 10 minutes.

Divide dough in half and roll each into a long, narrow loaf.

Place loaves on greased baking sheet, allowing room on all sides of each loaf.

Cover and let rise in a warm place that is free of drafts.  I set mine on my microwave which is under a cabinet overhang.

After 30 minutes rising time, the bread should have doubled in height. 

Brush with water, cut diagonal slashes with a serrated knife and bake in a preheated 375 degree F oven for 20-25 minutes. 

Cover with a towel and allow to cool on a wire rack.

This makes two very good, fast and easy rustic loaves of bread.

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This is block #29 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called Railroad Crossing.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/07/29-railroad-crossing.html

For new quilters, this is how I assembled the block:

  • Cut pieces according to Barbara’s directions.  Note:  I change square D to 3-3/8 x 3-3/8 so it would be the proper size for the length of the C rectangles.  If fussy cutting center square D, cut the piece on point.  You can make a template of clear plastic so you can see clearly how to cut out the piece..

  • Lay out pieces in the proper order on a mat.

  • Make 4 squares from the C rectangles. Press toward medium fabric.   Piece should measure 3-3/8 x 3-3/8 inches

  • Make one strip joining two C squares on either side of the center square D, with the seams in the C squares horizontal.  Press seams toward center square.
  • Make two units adding the B triangles either side of the C squares (vertical seams in C squares).  Press seams toward triangles.  Trim tails.

  • Add these pieces to the top and bottom of the center strip.  Press toward center strip and trim tails.
  • Add an A triangle to each corner to complete the block.  Piece should measure 8-½ x 8-½ inches.

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

This recipe is adapted from one in a favorite cookbook, Elsah Landing (Grafton, Illinois).  Their recipes are from their restaurant menu, so attention is paid to making the dish look pretty.

WARM CHICKEN SALAD WITH CANTALOUPE

  • ½ cup mushrooms, sliced
  • 2 cups cooked, shredded chicken breast, warm
  • 3 green onions with tops, diced
  •  8 Kalamata olives, pitted and sliced
  • 1/4 cup light mayonnaise (Hellman’s Olive Oil)
  • 1/2 Tblsp. soy or teriyaki sauce
  • ½  tsp Greek seasoning
  • ¼ tsp pepper
  • 1 ripe cantaloupe melon
  • Leaf lettuce – 4 pieces

Spray a small non-stick skillet and saute mushrooms until tender, drain.  Place mushrooms in a medium bowl, Add chicken, onions and olives.

In a small bowl, whisk together the mayonnaise, soy/teriyaki sauce, Greek seasoning and pepper.  Gently fold the dressing into the chicken mixture.

Cut chilled melon into rounds, remove seeds/rind.  Place lettuce leaf on each plate.  Put melon round on top and fill center with warm chicken salad.

4 servings

It’s really great to take a bite of cold melon along with some of the warm chicken salad.

Nutritional count according to my Diet Power software:  169 calories, 6.8 g fat, 12.7 g carb, 1.3 g fiber
Weight Watchers PointsPlus:  4

To round off the meal, we had Toffee Angel Food Dessert – 5 Weight Watchers PointsPlus.

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I started making zucchini dishes in 1982 when my husband, 12-year-old daughter and I were living in Blue Jay, Ohio, on the Indiana border.  We had two acres which my husband had filled with every kind of plant, tree and bush that would produce something edible – barely leaving room for a small house in the center.  He loved to grow zucchini because he was rewarded with basket after basket of them and as a novice country dweller, I tried to make use of every single piece of fruit or vegetable he brought in the house.

By 1987, I had tried a lot of zucchini recipes and was looking for something different to take to our Hamilton County Fair (Cincinnati).  I decided to take a favorite recipe from the Bear Wallow Zucchini cookbook and change it from a spicy zucchini bread to a chocolate one.  The bread not only won the blue ribbon at the fair, but also won the Best of Show rosette.  It’s a delicious zucchini treat.

BEST OF SHOW CHOCOLATE ZUCCHINI BREAD

  • 3 eggs
  • ¼ cup cocoa
  • 1 cup vegetable oil
  • 1-¾ cup granulated sugar
  • 3 tsp. vanilla
  • 2 cups grated zucchini (unpeeled)
  • 2 cups all-purpose flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 cup chopped toasted walnuts

Preheat oven to 350 degrees F.
Grease and flour loaf pans of your choice

In a large mixing bowl, whisk eggs; add cocoa and whisk until smooth.  Whisk in oil, sugar and vanilla.

Stir in zucchini.

In a medium bowl, sift together the flour, soda and salt.  Stir into zucchini mixture.  Stir in walnuts.

Pour into greased/floured pans, filling about 3/4 full, and bake @ 350 degrees F.

Loaves are done when a tester inserted in the center of a loaf comes out clean

  • Two 9×5 loaves – bake for approximately one hour
  • Two 7-1/2×3-¾ loaves and one 5×2-1/2 mini-loaf  – bake for approximately 50 minutes (check mini-loaf at 35 minutes).
  • Six 5×2-1/2 mini-loaves and one 7-1/2×3-¾ loaf for approximately 50 minutes (check mini-loaves at 35 minutes).

Allow bread to cool in pans for 5 minutes, then remove to cool completely on a rack.

This is one quick bread that could easily be a dessert.  It’s rich, chocolatey, moist and full of crunchy nuts.  But the most important thing to me in 1987 was that it used 2 cups of zucchini.

My picture was taken for the fair’s publication, “The 132nd Annual Hamilton County Fair Salutes its 1987 Best of Show Winners”.  (I had won Best of Show with three different items that year.)


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