August 2007

            How has your summer been?  Mine has been busy as usual of course when you are my age it is very good to be busy.  We have apples peeled for the apple festival.  We could use about one more bushel.  If anyone has a few extra apples we could sure use them.  Jan Corsaro and I are making dumplings for the freezer on August 16 and 17 if you have some free time and would like to help let me know.  At the present time we have 467 apples.  Last year we had over 600.  Last year, Roger Wildermuth donated them all, but the late frost got his this year.  We went to Tanner’s in Speer IL and bought 3 bushel.  They were lovely apples.  Jan, Roger, Joyce (Jan’s sister) Rock and I peeled them all with the help of Bobbie and Cheryl Beal’s apple peelers.  Mine are lost somewhere in my house.  Of course the by product of apple dumplings is apple butter, we have a nice supply at Brettun and Black’s Store so stop by and pick up a few jars We also have a few pickles..  Jane Cady our great editor has a recipe for barbeque sauce using apple butter. 

JANE CADY’S BARBEQUE SAUCE

            Wanda McQready gave me a great recipe for peanut bars.  Wanda has been a friend for years.  Her folks lived in one of my grand father’s houses and I graduated from UT with her.

PEANUT BUTTER MARSHMALLOW BARS

1/3 c margarine

¾ c flour

3 T brown sugar

Mix and press into a 9x9 pan  Bake at 350 degrees for 15 minutes.

While that is baking :mix the following.

1c creamy peanut butter

1  7oz. jar marshmallow cream

Spread this on the warm cruat

Melt in microwave

½ c chocolate chips

1 T margarine.

Drizzle this over the bars.  It is good to refrigerate these for about 1 hour or until cool and set.

Then cut in bars and serve

            Last month I ask for some recipes and the next morning Audrey Bunker called and reminded me of a recipe I gave her a few years back.  I t has always been one of my family’s favorite fall recipes and also great for pot lucks because it is one that everyone doesn’t bring.

TATER TOT CASSEROLE

! Lb hamburger

1 medium onion chopped

1 package tater tots

1 can cream of celery or mushroom soup

1 can French style green beans drained

1 can sauerkraut drained

1 can French fried onion rings/

Brown hamburger and add onions and cook until translucent.  Layer in a 9x13 dish.  Start with the tater tots.  Add hamburger and onions, green beans, sauerkraut, cream soup ( if this is too thick you can thin it with some of the drained juices)  Spread on the top  and add the onion rings.  Put in the oven at 3 50 degrees and bake for 45 to 50   minutes.  It is especially good served with rye bread.

Audrey said she would send me some other recipes.  Guelda Reynolds has also said she is going to give me a recipe from her Mom Wilma Gooding, who when I was young, was one of the best cooks in Hampton along with Mrs. Etta Kipp.  Both ladies would have won prizes if they had been giving them out.  I often wish I had some of their recipes.  May be we should work on a cook book of Old Time Hampton Recipes.  I have a few of my Mom’s, Mrs. Cox, Mrs. Hoffstetter, and Mrs. Shepard.  All of you old timers think about it and call me 755-0352.