Finally! I understand why I don't know how to do anything.

My whole life, I have struggled to learn from my Mother, Judy.  First there was the sewing lessons.  I remember sitting in front of the Singer, trying to learn the basics.  I just wanted to learn how to follow a pattern, but Mom knew of a much better way to sew whichever stitch.  My little brain wouldn't remember all of these sneaky, tricky little ways to "properly" assemble a skirt or whatever.  Sewing became a deep, dark mystery that I just wasn't meant to figure out.  Next came making bread.  Again, I just wanted to learn the process, but no, more secret combinations were required.  First, there was the temperature of the water.  It needed to be "not too hot, not too cold, but just right" to dissolve the yeast.  (I insisted on using a thermometer to learn this secret temperature.)  Then there was the process of adding just enough flour for the dough to "look right" and "feel right."  I tried to take a mental picture of this perfectly crafted dough that the master baker had created.  The rest of the process went alright, but then it was time to put the bread in the oven.  Instead of just making sure the temperature had been properly set and oven was heated, she opens the door, puts her hand in towards the center and declares, "That feels about right.  It's time to put the loaves in."  I won't even comment on rolls and pie crust.  

After reading this...recipe(?)...written by my beloved Grandmother, I now understand that this wasn't Mom's fault.  She comes from what is probably a long line of these mystical women who knew how to turn a few garden vegetables into a feast, or a couple of yards of clearanced fabric into a beautiful gown.  I thought the secret was just to learn how to follow the directions and the magic would happen.  Now I realize that you should never settle for "simple" when there is really a better way, to not be afraid to wing it, and make do with what you have.  That's magic.

I'm sure there is a story behind this gem that Mom will share with you.  Much love to you all.

Shannon Ann

My New Recipe

We ate every crumb so there is nothing left to take a picture.
So easy and so good if you like peppers.  Enjoy!

3 Pepper Quesadillas
1 cup each thin strips peppers:  green, red & yellow  (or whatever you have)
1/2 cup thin onion slices  ( used more)
1/3 cup butter
1/2 t. cumin ( didn't use any)
1 pkg (8oz) cream cheese
1 cup (8oz) shredded cheddar
10 flour tortillas
thick & chuncky salsa (forgot to use that)

Cook veg in butter for 4 min. Drain . Save butter.

Spred 1/2 tortilla with soften cream cheese.  Sprinkle grated cheddar.  Top with cooked peppers and fold in half.  Place on cookie sheet.  Brush top with remaining butter.
Bake 425 degrees for 8 mins.  Don't burn your mouth

Get Cookin'.

Mother's Chili Sauce

We all know that Mother (Grandma Minnie Blood) was a wonderful cook. She could take a bunch of leftovers from the tiny frig she had, and concoct something delicious for supper. Ann gave me this recipe the second summer I lived in Olympia, and I used to follow it to the letter. (Count out the 12 tomatoes, etc., etc., etc.) Finally, the supply of ingredients would vary, so the recipe would turn out a little different each time. Now, it's a matter of throwing this in and that in. I no longer peel the tomatoes first - just slice them, throw on some sugar - (That's from Ann, who alters and changes, just like Mother.) She told me to just skim off the skins as they rise to the top. Now, after more than a few years' hiatus, I decided to make the sauce again. Now, Ann has another change. Use the crock pot. Talk about easier. No more standing by a hot stove, stirring for hours - just throw everything in, stir every once in a while, and wait for things to happen. I didn't even reduce the first juice on the stove - it does take a while to do it in the crock pot, however. This procedure started yesterday morning, and this afternoon, it's still cooking away. I had so much sauce makings that it took a 6.5 quart and the old 5 quart crock pots, and they were almost running over. I was up in the middle of the night adding the chopped apples, because I couldn't get them in earlier. Now, the house smells heavenly, the chili sauce might be done by tomorrow morning, and then, instead of canning it as Mother did, it will go into containers in the freezer. Hurrah for modern conveniences and a sister who thinks outside the box. Try it, Judy, you'll like it.

Classic Recipe - Carrot Pudding and Ginger snaps

Mother's directions on recipes were mostly non-existent. She knew what needed to be done and just wanted to make sure she had the correct measurements.
This is not the original recipe card. That recipe is almost unreadable with smears and streaks. Evidently Mother thought the same thing as she copied it over onto this paper.
Dwight, this clipping has an interesting bread recipe, using salt as the raising medium. Not sure how that would mix with someone with blood pressure issues, but it is an interesting recipe. Click to enlarge.
In case you can't tell, I am excited about the "opportunity to share some of Mother's recipes that I have in my possession.

How Do I Make Whole Wheat Bread?

O.K., here is a diversion from ancient history.  Now that the price of Great Harvest whole wheat bread has gone up to $5.50, I am investigating how to make whole wheat bread.  I have lots of recipes, but I know the dear sisters know how to make it so I thought I'd ask for instructions.   I bought a little wheat mill four years ago which is still in its original box, since it was one of several kitchen gadgets I bought my dear wife thinking she would be exuberantly happy to use them all.  So we need a forum on making bread here.