Orange Juice Drink

Grandpa Bert Whitney served this often because so many people did not like the water and you really needed to drink a lot to stay hydrated in the desert. I think either Kenn or Jill introduced it to Dad.

1 can frozen orange juice concentrate
3/4 cup sugar
1 tsp vanilla

Put ingredients in a gallon jar and fill with water and ice. Stir until mixed.

Cornmeal Mush (or pudding)

This is more like pudding than a typical mush. When I eat this I really miss my dad. It takes me back to the kitchen table in Logandale, the sun is streaming in the windows and dad is moving about the kitchen getting toast and pomegranate jelly to go with the mush. The orange juice drink was generally served with this.

From Grandpa Bert Whitney

Serves about 3

2 cups cold water

½ tsp salt

½ cup cornmeal (I store my cornmeal in the freezer to keep it fresh)

2 egg whites

½ tsp vanilla

Pour water and salt into saucepan. Sprinkle cornmeal a little at a time into water and salt stirring in each addition until smooth. Cook on medium high heat stirring constantly until mush thickens and boils. Turn off the heat and cover, leaving it on the burner to keep it hot.

The consistency is pretty thick after cooking

In a separate bowl, beat egg whites until stiff. Add hot mush a spoonful at a time, mixing after each addition. The hot mush cooks the egg whites as it is stirred in. Stir in the vanilla and serve hot with canned milk and sugar (white or brown).

Add cooked mush to egg whites

Ready to serve

Corn off the Cob

When there is left over corn on the cob, just cut it off the cob and serve it for a side the next day.

Here is one way to do it:
Cut the corn off the cob, slice a zucchini, chop 1/2 bell pepper and 1/4 an onion.
Heat 1/2 tsp butter in a fry pan and add the vegetables. Stir on medium high heat for 4 - 5 minutes.
Salt and pepper to taste. It only takes a little butter for lots of really good flavor.

Taco Salad

This is one of those meals that just pleases everyone, even the pickiest eater, because they can put what ever they want into their salad. I have some eaters that just skip the lettuce completely.

I serve each ingredient in a separate bowl:
Lettuce
Grated cheese
Salsa
Sour cream (or plain yogurt)
Tortilla chips
Kidney beans or black beans (15 oz can drained and rinsed)
Bell pepper (chopped)
Corn
Avocado
Fresh Cilantro

If you don't have all the ingredients, just leave some out. I might not have a ripe avocado or some cilantro on hand, but it doesn't stop me from serving taco salad.

This is an idea that I served yesterday along with the above ingredients (it replaced the pepper and beans) and it was well received.
In a fry pan heat 1 tsp olive oil. Add 1/2 chopped green pepper, 1/4 chopped onion and 1 can red beans (drained and rinsed). Add a dash of cumin, cayenne pepper and chili powder. Stir and heat for 3 or 4 minutes and serve.

Pasta Salad

I made this pasta salad tonight and it turned out pretty good. It has lots of cheese in it because I made it for Lindy and she is a cheese lover. Here is what I did.

Serves about 5 people

Bring 6 cups water and 1/2 tsp salt to a boil. Add 2 1/2 cups pasta. I used bow tie, but any kind will work.
Boil for about 10 minutes.

While the pasta is cooking; Whisk the following together in a serving bowl:
1 Tbs. mayonaise
1 Tbs. ranch dressing
2 Tbs. plain yogurt (substitute milk or sour cream if desired)
1/2 tsp. salt
1/4 tsp. pepper
1 shake of season salt or celery seed

Add:
3 baby zucchinis (sliced) I like my zucchini very small, like 4 inches long.
1 cup sweet peas still in the pod (cut into bite sized pieces) (can substitute 1/2 cup frozen peas)
1 avocado (chopped)
1 small can chopped black olives (or about 10 whole olives sliced)
1 1/2 cups cheddar cheese cut into cubes

Stir until coated with dressing.

Drain pasta and rinse. Stir into salad and serve.

Note:
Other vegetables can be substituted for the ones above. Use what you like to eat or what is in season.
Some suggestions are:
Corn, broccoli, carrots, cauliflower, green onion, celery, bell pepper, cherry tomatoes, sunflower seeds, boiled eggs, anything you like.
I'm thinking some fresh chopped basil would be a good addition. I'll try that next time.

Note:
I served this with breadsticks tonight, but I changed the size of the pan I cooked them in. I liked them better this way. I used a flat 18" X 13" jelly roll pan.

Banana Nut Bread

I'm still using those bananas I got on sale.

(Originally from Rosemary Markham in “Making Eat a Part of Wheat”)

I've changed it a little from her recipe. 

3 bananas (very ripe)

2/3 cup brown sugar

½ cup vegetable oil

2 eggs

2 ½ cup whole wheat flour (from soft wheat)

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 Tbs. yogurt (or milk or sour cream)

½ cup chopped nuts (I added 1/4 cup pumpkin seeds to the chopper too)

Preheat oven to 350° F  (325° convection oven). Put bananas in bowl and mix until mashed. Add brown sugar, oil and eggs. Mix until thoroughly combined. Add the rest of the ingredients and mix. Grease 1 large or 2 small loaf pans.  Pour batter in pans and cook for 45 – 60 minutes.

Dried Bananas

Ripe bananas were on sale Thursday at Ridley's for 15 cents a pound. I thought it would be a good time to get some to dry.

Peel the banana, cut into about 1/8 inch slices. Place on food dehydrator and dry at 135 degrees until dry, about 8 - 10 hours.  After 4 hours I change the order of the trays, putting the top one on the bottom. Start checking them for doneness at 8 hours.
I put the dehydrator outside on the porch when I use it in the summer to keep the house a little cooler.

Jaynann likes these mixed with almonds for a yummy healthy snack.

Labeled for the pantry