Mary Ann's Complete Recipe Collection -
This and That
Mary Ann's Complete Recipe Collection -
This and That
2 Qts. Water
1 C. Kosher Salt
1 C. Brown Sugar
2 Tbs. Lemon Juice
3/4 tsp. Pepper
4 Cloves Garlic
Disolve salt in cold water. Add the rest.
Brine time: Coho...3 hours
King...3 1/2 hours
After brining, rinse, then air dry 1 to 2 hours.
Smoke: 2 pans alderwood chips only.
Begin checking for doneness after 4 hours.
Recipe Contributed by
Nancy
1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
Salt and ground black pepper
INSTRUCTIONS
1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard NSTRUCTIONS
1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
2. Heat butter in large. Adjust seasonings with salt and pepper. Serve hot.
INGREDIENTS
1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
Salt and ground black pepper
INSTRUCTIONS
1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
Recipe Contributed by
America's Test Litchen
3 lbs. asparagus, cleaned and trimmed (microwave for 3 minutes or blanched)
Melt 2 cubes butter. Add 1 package Lipton Dry Onion Soup Mix. Stir and pour mixture over asparagus in 9 x 13 pan. Top with 1 cup mozzarella or jack cheese.
Bake at 450 for 10-12 minutes.
Recipe Contributed by
Susan Miali
1/2 c. kosher salt
1/2 c. sugar
1 gallon water
1/2 c. molasses
1/2 c. lemon juice
1/2 c. maple syrup
1/4 c. black pepper
2 Tbl. minced garlic
The recipe calls for 2 hours brining per pound of turkey. so...for a 22 pound turkey, it is 44 hours. I did mine for 16 hours and it was great as is!
When you are ready to cook the turkey, the recipe says to remove it from the brine, pat dry and cook as usual. (Actually I rinsed all the brine off the bird, then cooked it and it was plenty salty...in fact, several people thought the dressing was too salty.
Recipe Contributed by
Mary Ann Laun
1 Bottle (12 oz.) Del Monte Chili Sauce
1 cup (more or less) C & H light brown sugar
Heinz Apple Cider vinegar (enough to make sauce proper consistancy...(1/2 c)
Cayenne Pepper to taste (1 tsp.)..we like it HOT
Mix everything in Tupperware using cayenne to taste. Sauce will keep indefinitely in frig.
The brand names of the ingredients must not be substituted. The Del Monte Chili Sauce is difficult to find. We buy it at Vons. When you find it, buy extra to keep on hand.
When Marcy went to the Colorado River with the Maddock family, Kathy always made ribs basted with this sauce because Marcy was crazy about them.
Recipe Contributed by
Kathy Maddock
Bottle or can of beer
Chopped garlic
Chopped onion
1/2 cube butter
Cook clams in this mixture until clams open. Wil and Danny like to cook them a few minutes longer after they open.
Recipe Contributed by
Sue Morgan
Eggs
Heat water to boiling in the bottom of a double boiler, vegetable steamer or bamboo steamer.
Rinse your eggs in warm water (you can use eggs you just collected that morning, if you want) and place them in the top of the steamer. Steam for 20 minutes and then plunge the eggs into a bowl of ice water until they are cool enough to peel.
Recipe Contributed by
Mary Ann Laun
Canal 8 meals
1. Sour cream casserole
http://recipes.jefflaun.com/Recipe.asp?id=2558
2. Sausage, onion and red pepper with noodles; sauce on side; salad
3. Baked potato bar (add in grated cheese, sour cream, scallions, avocado)
4. Chicken chili http://recipes.jefflaun.com/Recipe.asp?id=2614
grated cheese, sour cream, onion, tortilla chips and avocado
5. Burgers (ground beef, tomato, lettuce, onion, cheese?
6. Pork tenderloin (oven), salad, rice, green beans
7. Lemon chicken (whole chicken, lemon, garlic) http://recipes.jefflaun.com/Recipe.asp?id=2863
8. Eggplant parmesan http://recipes.jefflaun.com/Recipe.asp?id=2885
Shopping list
4 lbs. ground round
Whole chicken roasted
1 bunch green onions, sliced
Cilantro
1/2 t. garlic powder
12 oz tomato sauce
3-12 oz egg noodles (x 3)
16 oz. nonfat cottage cheese
2-16 oz light sour cream
16 oz. cottage cheese
large bag cheddar/jack cheese
6 Sweet Italian sausage
Onion
Head of garlic
2 bell peppers
2 cans chicken broth (11 oz. each)
1 small can diced green chilis
2 c. cheddar/jack cheese
Can of corn
1 t. cumin
4 cans white beans
Fresh cilantro (to taste)
Sour cream
Corn bread mix
15 oz Can Creamed corn
2 lbs (about 2 large) eggplants
1 28-oz can whole peeled tomatoes
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
I got this idea from my sister Patty who has extensive camping lists. She and Jeff head out camping in the high country for 6 weeks in the hot Arizona summer. They do have to pick up a few fresh things along the way, but mostly, their meals are covered.
I also like that she pre-cooks things like taco meat, meat sauce for pasta, enchiladas and then freezes them flat in her seal a meal bags. They fit easily in her motor home freezer!
Recipe Contributed by
Mary Ann Laun (adapted from (Cooks.com) via Charlene Potter And Renee Warren and Toni Fox (years ago!)
Xmas Eve 2017:
8 people
We determined the amount we need for our traditional ravioli dinner.
4 packs cheese raviolis
2 packs meat raviolis
1 batch of margarets ravioli sauce
large salad
garlic bread(Marcy's cheesy) - 1 french loaf would be plenty for 8 people. Increase to 2 if more than 8.
huckleberry pie
mud pie
**No need for another main entree because we eat so much appetizers.
1/2 cup almonds, ground
1/2 c. almonds coursely chopped
3 cups old fashioned oats
1/2 t. salt
1/3 c. brown sugar
1/3 c. honey
3 T. coconut oil
1/4 t. vanilla extract
1/8 t. almond extract
------------------------
Add 1/3 c. coconut if you like it. We do.
Preheat oven to 350.
In a food processor or blender, pulse 1/2 c.. almonds until finely chopped. Pour them into a large bowl. Then coarsely chop other half cup of almonds and pour them into the same bowl. Add oats, salt, and brown sugar into the bowl and stir to combine. (also add coconut here if you like it.)
In a small microwavable bowl, combine coconut oil and honey and microwave 30-40 seconds to dissolve coconut oil. Stir and add vanilla and almond extract.
Pour mixture onto a silpat or parchment lined baking sheet (helpful if it has sides). Bake 5 minutes and then stir them around. Return to the oven and bake 5 more minutes. Sometimes it needs a little more, depending if your oven runs hot or not. Should be slightly toasted brown.
Pour onto a sheet of parchment paper, or remove parchment paper from pan and spread it out. Let it cool completely. Break into clusters and store in an airtight container.
Cosmo and I love to make this together.
Recipe Contributed by
Mum Mum Mary Ann Laun
3 cup raw sliced almonds (i get them from the Armenian store)
3 cups Oats
4 1/2 c. Honey bunches of Oats
1 tsp. cinnamon
4 T butter melted
2 T. Veg oil (aids browning)
1/2 c. brown sugar
1/2 c. honey
Oops! 1 cup coconut
------
3 c. cranberries
Bake on parchment paper! Add all ingredients and bake at 350 for 10 minute intervals, tossing in between. I think it took 20 minutes. Watch it.... Do not overcook!
Add cranberries or other dried fruit.
Mindy calculated 4 points per 1/2 cup. Without coconut
Auntie Melinda and auntie Patty love it!
Makes approx. 9 two cup servings. We package it in cellophane bags for Christmas!
Recipe Contributed by
Mum Mum Laun
No tree nuts!
8 c. oatmeal
8 oz coconut
2 c. quinoa flakes
1 1/4 c. brown sugar
1 t. cinnamon
--------------------------
i cup local honey
2 t. vanilla
1/4 c. coconut oil
4 T. butter
parchment paper
Combine oatmeal, quinoa flakes, coconut, brown sugar and cinnamon.
Combine in a glass measuring cup or jar:
honey, vanilla, coconut oil and butter. Microwave to warm through and melt butter.
I use two large baking dishes or the bottom of the broiler pan. Parchment paper. Toss all together and bake at 325 degrees for ten minutes. Toss it all and then bake it about 8-10 minutes. Watch it! You don't want it too brown.
Cool completely. Makes about 20-24 cups. I package two cups in a cellophane bag.
Note: If you don't want clusters, break it up when it is cool to the touch.
1 can coke
1 can beer
1 can bottle palmolive green dish soap
1 can ammonia
6 habeneros blended and strained
Apply before blooming
Recipe Contributed by
Mary ann laun
1 1/3 cup salad oil
3/4 cup soy sauce
1/4 cup worchestershire sauce
1/2 cup wine vinegar
3 tsp dry mustard
1 Tbsp pepper
1 1/2 tsp dry parsley
dash garlic
Mix and marinate in a sealed Zip-Lock bag overnight
My recipe is dated 2000 but the Kuchenski family has used it as a family favorite for birthdays, family dinners, etc. as long as I can remember since I have been married to Jeff. Curt does the BBQ'ing on the back patio.
We usually marinade flank steak in a combination of 1/2 soy sauce and 1/2 teriyaki sauce with a little garlic and onion added but for a really special taste, try this. I guarantee it will become one of your family favorites as well.
Recipe Contributed by
Patty Kuchenski from Rose Kuchenski
2 Egg Whites
1 tsp. Lemon Juice
3 - 4 c. powdered sugar
Recipe Contributed by
Melinda
2 garlic bulbs
1.5 cups water
(makes a concentrate...)
Instead of using store-bought chemicals, organic gardeners take a simpler approach to fertilizers, pesticides and fungicides. Very effective versions of each can be mixed up using ingredients already close at hand and a basic kitchen blender.
Liquefy two bulbs of garlic and 1-1/2 cups of water to create concentrated garlic tea, a good all-purpose insecticide that makes crops undesirable to pests. Strain any solids out of the mixture and add enough water to make a gallon. Use this concentrate right away, or freeze in 1/4-cup muffin tins to use later.
Garlic tea can be used in conjunction with seaweed fertilizer. Mix 4 Tbsp. seaweed concentrate, 1 Tbsp. vinegar and 1 frozen garlic-tea cube in a gallon sprayer. This can be applied weekly in spring to everything in the garden, then once every two to three weeks in the summer.
Habanero peppers make a good contact insecticide when blended with water. It too can be frozen in concentrate form. It can be added to the seaweed-garlic mixture but should be applied only where an active pest problem is observed.
To cure black spot, mildew or brown patch, make an effective fungicide from 4 Tbsp. baking soda, 1 tsp. gentle soap and 1 gallon water. Use sparingly and keep it off the soil, since this blend can affect soil pH.
Other kitchen items can help tomato plants. Aluminum foil wrapped around plant stems and kept above grade at planting deters cutworms. Broken eggshells can also be planted with tomato plants; the calcium will help prevent blossom end rot.
Recipe Contributed by
Fresh from the Garden (HGTV) via Mary Ann Laun
2 decks of cards
One deck for every two people. I like to play two decks with two people.
Deal eight cards each. Flip top card next to draw pile.
Everyone puts four down without looking at them.
First person takes their turn by putting their remaining four cards down (rememborize them!)
They take the flipped card and either replace one of their cards or put it back and flip one over. Either way one card gets flipped over.
Ace through 10 are face value (plus points) (when they are paired = zero)
Except 2s = minus 2
K and J are free
Q = Plus 20
The object of the game is to have the lowest points at the end of 10 rounds.
On the 10th round if someone gets 2 Q's = minus 40
the next person does the same.
Recipe Contributed by
Susan Miali
Preheat oven to 350 degrees
2 Cups Oatmeal (not instant)
3/4 Cup Sliced (or slivered) Almonds
1/4 Cup each of Ground (or Whole) Flax Seed, Sunflowere Seeds & Pumpkin Seeds
1 1/2 Cups Shredded Coconut
1/2 Cup Toasted Wheat Germ
1 Tbs. Unsalted Butter
1 Tbs. Canola Oil
1/3 Cup each of Honey & Peanut Butter
2 Tbs. Brown Sugar
1 1/2 tsp. Vanilla
2 tsp. Cinnamon
1/4 tsp. Kosher Salt
On large cookie sheet (Pam sprayed and lined with parchment paper), toast the oatmeal, almonds, seeds, and coconut for 15 to 20 minutes. Stir occasionally until lightly browned. Transfer mixture to large bowl and stir in toasted Wheat Germ.
In small saucepan, bring to boil (over med. heat) butter,Canola oil, honey brown sugar, cinnamon & salt. Pour over toasted ingredients & toss.
Reduce oven temp to 300 degrees.
Pour mixture back onto cookie sheet. (Spread out and flatten.) Bake for 15 minutes being careful not to get too brown.
Cool and break into pieces.
Recipe Contributed by
Nancy Acocks
2 Cups Oatmeal (not instant)
3/4 Cup slice (or slivered) Almonds
1/4 Cup each of ground (or whole)Flax Seed, Sunflower Seeds & Pumpkin Seeds
1 1/2 Cup shredded Coconut
1/2 Cup toasted Wheat Germ
1 Tbs. unsalted Butter
1 Tbs. Canola Oil
1/3 Cup each of Honey & Peanut Butter
2 Tbs. Brown Sugar
1 1/2 tsp. Vanilla
2 tsp. Cinnamon
1/4 tsp. Kosher Salt
On large cookie sheet (Pam sprayed & lined with Parchment)TOAST the Oatmeal, Almonds, Seeds & Coconut for 15 to 20 minutes, stirring occasionally until lightly browned. Transfer mixture to large bowl and stir in toasted Wheat Germ.
In small saucepan, bring to boil over medium heat) Butter, Canola oil, Honey, Brown Sugar, Cinnamon & Salt. Pour over toasted ingredients & toss.
Pour mixture back onto cookie sheet (spread out and flatten. Bake for 15 minutes being careful not to get too brown.
Cool and break up into pieces
Recipe Contributed by
Nancy Acocks
1 (750 ml) bottle high-quality vodka
1 1/2 cups washed wild huckleberries,
1 lemon washed
1 1/2 cups sugar
1 cup water
Makes 5-6 cups
1. Divide the vodka and washed berries between 2 clean glass quart jars with lids.
2. Zest a lemon making sure you don't get the white pith. Divide zest between two jars.
3. Cap the jars and shake well. Let sit at room temperature for 2 weeks, shaking the jars every couple of days. After 2 weeks, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes and then let cool to room temperature.
4. Using a fine strainer, strain vodka mixture catching every drop. Solids will remain in the strainer. Press all the liquid you can from the berries before you discard them. Mix the cooled sugar syrup into the strained liquor. Stir to combine. Bottle it in fancy bottles! Cork and store for up to one year.
May be served as an after dinner liqueur in small cordial glasses or on the rocks. If you like your liqueur a bit sweeter, increase the sugar to 2 cups.
Recipe Contributed by
Robin Watts
2 Tbsp. paprika (preferable Hungarian)
2 Tbsp. chili powder (preferably Gebhardt)
1-2 teas. cayenne pepper (may use more or less if you like it hot)
2 Tbsp. granulated garlic or garlic powder
2 Tbsp. brown sugar
1 Tbsp. ground cumin
1 Tbsp. dry mustard
1 tsp. ground sage
1 tsp. dried oregano
1/4 t. salt
1 Tbsp. ground black pepper
2-4 servings...can easily be doubled or tripled
Mix akk the ingredients together in a small bowl or jar. Make a double or triple recipe if you like and store it for up to 2 months in a tightly sealed jar.
This lively mix of herbs and spices is the secret to a great barbeque. It makes about 1 cup. Sprinkle a little on meat next time you grill steaks, pork chops or ribs. For best results, let themeat marinate in the rub for 2 hours at room temperature or overnight in the refrigerator.
Merry Christmas 2000!
Jeff and Patty Kuchenski
We dedicate this recipe to Dad, Robert Pruett, who passed away this year, who loved to barbeque, including breakfast!
Recipe Contributed by
Mary Ann Laun
1/4 C. Oil
1/4 C. White sugar
1/2 C. Popcorn
Over medium to high heat, heat oil (include a couple of kernels)in a large cooking pot. When kernel begin to pop, add popcorn and sugar. Agitate pot as the popcorn pops. Pour into large bowl. Add salt to popped corn. Cool before eating.
Recipe Contributed by
Eric
3 Tablespoonsful borax
3 Tablespoonful washing soda
2 T. Original Dawn dishwashing liquid...not blue
Fill a one gallon container with borax, soda and dawn. Add 2 cuos if very hot water and shake till the borax and soda has dissolved. Now fill container with cold water. Label the container and you are done.
Use 1 to 2 cups depending on size of load and soil level.
Recipe Contributed by
Mary Ann Laun from Pat Tiep and onegoodthingbyjillee.com
2 c. Mild, scalded. Set aside
3 eggs beaten till lemon colored
1/2 t. salt
3 T. sugar, beat together
Add 1 t. vanilla
Scald milk and set aside. Beat eggs until lemon colored. Add sugar and salt. Gradually add scalded milk, tempering it so as not to scramble eggs. Fill custard cups and place custard cups in a dish of water and bake at 300 degrees for about an hour. To test doneness, insert a knife. If done, it will come out clean. Makes 4 custard cups.
My grandmother Gala Pruett used to make this for my grandfather after he had his teeth pulled (for false teeth!)
3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut chips
1 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/4 cup Truvia Baking Blend
1/4 teaspoon coarse salt
Preheat oven to 300 degrees.
Combine oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, Truvia, and salt in a large bowl and mix until well combined. Divide mixture between 2 rimmed baking sheets and spread in an even layer. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.
http://www.marthastewart.com/951768/homemade-granola/@hub/952629/countdown-christmas?xsc=eml_hol_2012_11_30&om_rid=NsgNa8&om_mid=_BQuK7AB8vSQRjP
Recipe Contributed by
Mary Ann from Martha Strewart.com
Egg white
3 cups pecans
2/3 c. sugar
2 t. kosher salt
1 t. cayenne
2 t. cinnamon
Here is the recipe for 3 cups of pecans, so you can double or triple accordingly:
Whip one egg white w/1 tablespoon of water until frothy.
Mix the nuts with the egg white until coated.
Strain the nuts in a colander for a few minutes, shaking around to get the excess egg white off. (I didn't do this step for the party and wish I had.)
In a larger bowl, mix 2/3 cups sugar, 2 teaspoons kosher salt, 1 teaspoon cayenne and 2 teaspoons of cinnamon. (Adjust to your tastes)
Mix nuts around in powder mix. Spread in a single layer on a cookie sheet.
Bake at 250 for 40 minutes. Stir and spread them out again. Bake another 30 minutes. Take them out of the oven and stir around, but let them cool on the cookie sheet. Eat them all at once before your husband gets home.
Recipe Contributed by
Susan Miali
4 oz baking soda
2 oz cornstarch
2 oz Citric acid
2 oz epsom salts
1-1/2 teaspoon water
1 1/4 teaspoon oil
1-2 drops food coloring
Recipe Contributed by
Mindy Sherman
1 large bottle blue peppermint mouthwash (from dollar store)
3 stale beers
3 cups epsom salts
Pour beer and mouthwash into a container (an old saucepan, a bucket), stir and add the salt. Mix up the stuff properly until salt is dissolved. Pour the mixture into a spray bottle. Shake well before use.
Application directions of Paul Harvey anti mosquito spray
Spray your backyard areas where you sit or spend lots of time outside: on decks, in patios and in alcoves around benches, on and around front porches, around pools, ponds and fountains. If you are camping out, spray directly on the lawn grass, around and on the tents. The stuff won’t do any harm to children, pets, flowers and vegetable plants. Do not allow anybody in the treated area until the spray is dried out. Homemade mosquito repellent wipes out blood-sucking insects from sprayed areas for about 60-80 days. In tropics and subtropics, where mosquito season is longer, it is required to spray twice a summer.
It works! A week before my daughter’s wedding we were getting eaten alive by mosquitoes at 6 PM. We sprayed the next day, the day before the wedding and we only heard of one mosquito bite!
Recipe Contributed by
Paul Harvey via Mary Ann Laun
Homemade Hand Balm
This homemade moisturizing balm is perfect for anyone who's into gardening or who just wants to take better care of their hands. It's a soy hand balm, and it's really easy to make. You can get the ingredients at a hobby store or health food store.
Materials:
6 ounces of soy wax
9 ounces of coconut oil
6 ounces of cocoa butter
6 ounces of sweet almond oil
Lavender essential oil
You begin by melting six ounces of soy wax on a double boiler.
Once it melts, add nine ounces of coconut oil and six ounces of cocoa butter.
Continue to heat and stir the mixture until everything is in liquid state, then add in six ounces of sweet almond oil.
As a final step add about 20 drops of lavender essential oil to give the balm a nice fragrance.
Pour the solution into a small container with a snug-fitting lid.
http://www.pallensmith.com/articles/homemade-hand-balm
Recipe Contributed by
Mary Ann Laun via Allen Smith
Mary Ann’s Party Planner
One Week before:
Set timeline (when to serve)
Plan menu and hors d’ouevres
Plan tables, tablecloths, flowers, centerpieces
Get paper goods: napkins, paperplates, plastic silverware, plastic cups for drinks and shorties for wine
Dessert plates?
Make ice
Jeff… Spider detail
Pool and Spa check!
Three days before:
Declutter home
Have Rosa come
Check toilet paper supply in bathrooms
Set up play area for kids
Umbrellas
Make ice
Two days before:
Get out cooler or bucket for drinks
Power wash outside
Powerwash chairs and tables
Make ice
Clean chicken coop
Flush waste line (jeff)
Order food (if ordering out)
Make ice!
One day before:
Make lemonade concentrate
Freeze floating center for punch
Buy: Water bottles, beer, wine, sodas?
Prep food for salads, etc.
Set up tables inside
Set tables if inside
Set up tables outside
Water glasses
Wine glasses
Day of:
Flower Mart
ICE and ice bucket
Empty trash cans throughout home
A/c in Outside Inn for guests?
A/c in home?
Parking passes needed for overnighters?
Set up coolers
Set tables (if outside)
Other:
Set up coffee station; caf and decaf
Sugar, creamers etc
Salt pepper?
Recipe Contributed by
Mary Ann and Jeff Laun
8 oz vaseline
8 oz vitamin E cream
16 oz lavender baby lotion
Mix with electric mixer. Jars can be purchased at Joanne’s or Michaels
Vitamin E cream can be purchased at WalMart in two large tubs which you can then reuse.
Recipe Contributed by
Patty Kuchenski via Mary Ann Laun
This recipe makes approximately 5.25 lbs. of pollen patties.
Ingredients:
2.6 lbs. sugar
1 lb. of HOT (boiling) water = 2 cups
1/4 cup of oil (vegetable, corn, canola, etc.)
1.7 lbs. Ultra-Bee pollen substitute
Add sugar and HOT water to mixing bowl, add oil, then as it mixes slowly add the pollen substitute.
Mix well and store in an airtight container.
First of all you need a sturdy electric mixer. I use a Kitchen Aid mixer I got from my sister when she redid her kitchen and the color no longer matched the rest of her kitchen stuff.
I mix the water, sugar, and oil in a pan on the stove. I heat the mixture on the stove until the sugar is well dissolved in the water. I then allow the mixture to cool to a point where it is just warm and NOT HOT. The reason for this is that I know that protein can be damaged by heat, and I don't want the protein in the pollen substitute to be damaged.
I put the water, sugar & oil mixture into the mixing bowl and slowly add the pollen substitute until everything is thoroughly mixed. Note: I use coconut oil in my pollen patties.
I then cover the mixing bowl with plastic wrap and place it in the refrigerator to cool and thicken a little. One has to be careful not to leave the mixture in the refrigerator too long or it will get too stiff to easily make your pollen patties.
To make the pollen patties, tear off several (about 10) pieces of waxed paper 10"-12" long. Spoon a small amount of the patty mixture onto the waxed paper. Role the waxed paper around the patty mixture like you are making a burrito. (you don't need to fold in the ends) As you role up the patty gently press down on the mixture until it has a thickness of about 1/2".
Place the fresh pollen patties in an airtight container and store the container in the refrigerator.
In the August 2020 edition of American Bee Journal is an article in, Notes from the Lab: comparing Pollen, Pollen Substitute, Dry Spirulina and Fresh Spirulina. If you recall El Ray mentioned this article in one of our recent LACBA Zoom meetings.
Spirulina is the microalga Arthrospira Platensis and it is very rich in protein and nutrients. The ABJ article suggests that Spirulina could be a beneficial addition to Pollen Substitute Recipes. If you get a chance read the ABJ article.
I plan to experiment with the use of Spirulina in my pollen patties. I will probably try using a 50/50 mixture of Pollen Substitute and Spirulina to start with.
Anyway Beekeepers, I hope you find this helpful.
Take care and stay safe my friends,
Warren
Recipe Contributed by
Warren Carl
Shopping list for these 6 Laun family favorite meals
1. Sour cream casserole
http://recipes.jefflaun.com/Recipe.asp?id=2558
2. Mary Ann’s taco meat (mild) http://recipes.jefflaun.com/Recipe.asp?id=2571
3. Crustless Quiche http://recipes.jefflaun.com/Recipe.asp?id=3042
4. Laura’s Lasagne http://recipes.jefflaun.com/Recipe.asp?id=2564
5. Turkey meatloaf http://recipes.jefflaun.com/Recipe.asp?id=2501
6. Macaroni salad http://recipes.jefflaun.com/Recipe.asp?id=2878
Meats
• 2 lb. ground beef
• 1/2 lb. Italian sausage
• 3 ½ lb. ground turkey
Veggies
• Mushrooms
• Scallions/green onions
• Peppers
• Spinach
• Onions
• Celery
• Tomatoes
• carrots
Dairy
• 2 x 16 oz cottage cheese
• 8 oz sour cream
• 8 oz Mozzarella cheese grated
• 8 oz sharp cheddar grated
• 8 oz shredded parmesan (don’t use the stuff in the green can)
• dozen Eggs
Spices:
• Salt
• Pepper
• garlic salt
• garlic powder
• dry parsley
• mustard
• mayonnaise
• ketchup
• seasoned salt (or use salt and pepper)
Other:
• 8 oz Pace salsa or picante sauce MILD
• 16 oz. Spaghetti or pasta sauce
• 2 x 8 oz tomato sauce
• medium/wide egg noodles 8 oz needed
• Lasagna noodles
• Macaroni salad dry noodles
• Sweet pickle relish
• Seasoned bread crumbs
Pandemic time saver and recipe guide/list for Carmelita AND me!
1 quart 3 percent hydrogen peroxide
1/4 cup baking soda (sodium bicarbonate)
1 teaspoon liquid soap or dish detergent Dawn!
* For spray in the eyes, flush with water as soon as possible.
Mix these together and bathe ("shampoo" in or rub down) the spray victim thoroughly. Be sure to use this mixture immediately after it is created, as it is unstable. Rinse with tap water afterward, and repeat if necessary.
* For spray in the eyes, flush with water as soon as possible.
Recipe Contributed by
Mary Ann Laun
1 lb flour
4 eggs
1-2 tsp. salt
1/2 pint water
Mix flour and eggs and water in a bowl. Use spatzle press(same as a ricer) for pressing the dough into a pot of boiling water with salt and oil.
The spatzle are well cooked when they come back up on the surface.
Cheese suggestions to be grated on top: edam, gouda, emmental, appenzeller, or gruider
Recipe Contributed by
Bernd
1/2 cup sweet pickle relish
1/2 cup brown onion, chopped fine
3 slurps mayonnaise
1/2 tsp garlic powder
1/2 tsp yellow mustard
1 tsp vinegar
Combine ingredients and chill before serving. These are approximate measurings, experiment to your own taste, depending on how many you serve.
"This is our favorite tartar sauce recipe for the fish we catch in the Pomona Valley Lady Anglers club." Edith Braida
It is 2007 and this recipe is dated November 16, 1994. It was truly a favorite at Edith's backyard BBQ's where we had a traditional summer BBQ with fish we caught. Edith's bacon wrapped wahoo was the best and it was so good with this tartar sauce.
Recipe Contributed by
Patty Kuchenski
(for dipping shrimp and deep frying)
1 1/2 c. flour
1 egg, well beaten
1 1/4 c. ice water
Blend and dip before frying.
Olive's note: ?Very Good!!! Rosamond did this for Curt's birthday and I don't know who enjoyed it more-Curtis or Patty! Ha!?
This recipe was a family tradition for birthday dinners.
Recipe Contributed by
Rose Kuchenski
1 gallon vinegar
1c. Salt
1Tbsp. Dawn dish detergent
Mix and pour into spray bottle for spot weeds
Recipe Contributed by
Mary Ann Laun
2 Qts. Water
1 C. Salt
1 C. Brown Sugar
2 Tbs. Lemon Juice
3/4 Tsp. Pepper
4 Cloves Garlic
Dissolve salt in cold water. Add the rest of ingredients.
Brine Time: Coho...3 hours
King...3 1/2 hours
Smoke: 2 Pans Alder, only
Begin checking after 4 hours
Recipe Contributed by
Al (Acock's Burma Road Neighbor)
2 cups (1 pint) huckleberries
1 cup water
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoons cornstarch
2 Tablespoons water
1 Tablespoon butter
Bring hucks, water sugar and salt to a simmer. Simmer 20-30 minutes, mashing hucks slightly with a potato masher. Mix the cornstarch and water and then remove hot mixture from stove and add it in. Add 1 T. butter. Voila!
Yield is about 2 cups.
Made to serve with Marcia's cheesecake on Christmas Eve, 2009
Recipe Contributed by
Mary ann Laun
4 Turkey wings (about 3 or 4)
2 mdium onions peeled and quartered
1 c. water
8 cups chicken broth
2 medium carrots, cut in chunks
2 medium ribs celery with leaved, chunks
4 sprigs fresh thyme
3/4 c. flour
2 T. stick butter
1 tsp. Freshly ground pepper
Heat oven to 400. Put wings, onlins in roasting pan. Roast 11/2 hours or until wings are browned.
Put wings and onions into 5 qt. Pot. Add water to roasting pan and stir to scrape up any brown bits. Add to pot. Add 6 cups broth, carrots, celery, thyme. Bring to a boil, reduce heat and simmer uncover 2 hours. Remove turkey parts, remove skin and save for later use.
Strain broth into saucepan. Discard veggies. You can refrigerate now and then skim off fat.
Whisk flour into 2 cups brothuntil blended and smooth.
Bring broth to a gente boil in saucepan. Whisk in flour mixture and boil 4-5 minutes to thicken. Stir in butter and pepper. Makes 8 cups.
Preserved lemons are a staple of Moroccan cuisine, adding bright, delicious flavor to a wide range of dishes, from sauces and stews to salad dressings and marinades. It is a great condiment to have in your arsenal, and so easy to make. Simply marinate fresh lemons in additive-free coarse kosher salt for three weeks. Preserved lemons keep in the refrigerator for up to one year. For more information, see Pantry and Produce.
Makes 1 quart
Ingredients:
5 to 6 whole medium-small lemons, scrubbed clean
1 1/2 cups (about) kosher salt, divided
2 bushy thyme sprigs
1 bay leaf
4 whole black peppercorns
1/2 cup (about) fresh lemon juice
One 1-quart glass jar
Holding the lemon with the stem end on the cutting board, cut three-fourths of the way through the lemons, forming an X and making sure the lemons are still attached at the stem end. Do not cut all the way through the lemons. Open each lemon slightly and pack the inside of the lemons with about 1/2 cup of salt.
Sprinkle half of the remaining salt into a sterilized 1-quart glass jar. With the cut ends facing downward, pack half of the lemons tightly in the jar. Scatter most of the remaining salt over the lemons and arrange the thyme sprigs, bay leaf and peppercorns in the jar.
Pack the remaining lemons in the jar, pushing them down firmly to release their juices. Sprinkle with any remaining salt. Add enough lemon juice to nearly cover the lemons. Close the jar tightly.
Set the jar aside at room temperature until the lemon rinds soften, at least 3 weeks. After the first 3 days, the lemons should be completely immersed in lemon juice. If not, add more juice to cover the lemons (they must be completely submerged at all times). After 1 week, turn the jar upside down to redistribute the juices. Keep the jar upside down for a day or so, and then turn it over again. Refrigerate the preserved lemons for up to 1 year.
To use, remove a lemon from the jar, discard the seeds, and rinse it thoroughly in water to remove the salt.
Zov's Kitchen Note: If you want to increase the amount of preserved lemons, just use a larger container, packing in as many lemons as the jar allows. Add enough salt to completely coat the slices. Lemons must be covered with lemon juice at all times or they will turn moldy. Just refrigerate and use whenever a recipe calls for preserved lemons.
Try using it in your own recipes. This delicious condiment is so versatile; the possibilities are endless.
Zov was at Roger's Gardens and made these... yummy!
Recipe Contributed by
Zov Karamardian (Chef and Restaurant owner of Zov's)