Serendipitous Pumpkin Things

Fall brings a lot of pumpkin to our house.  From September through the end of the year, pumpkin reigns king around here.  The kids used to love all of those spicy pumpkin desserts and dishes so my pantry always has been stocked with lots of pumpkin cans and stuff to make these dishes.   I sometimes even make pumpkin pasta and other scrumptious dishes.  I experiment and most of the time, good things happen when I do.  Pumpkin delights!

Just up the road about 45 minutes is the Nestle USA/Libby's Pumpkin Packing factory where about 85 % of the world's pumpkin is canned.  Pumpkin is plentiful around here and lots of folks use pumpkin in recipes.  Farm fields north of here are pumpkin laden, not with the typical orange pumpkins, but rather the smaller dull beige canning type. 

Since lots of my recipes are for sweet concoctions rather than savory dishes, I use a lot of cinnamon and lots of pumpkin pie spice.  A long time ago I learned that I better have a way to make pumpkin pie spice in case my pantry was missing that important pumpkin spice.  The following recipe is a pretty close rendition to the spice you buy in a bottle.  I usually make a least a half bottle at a time.  I seal it well and stick it in the freezer (I freeze a lot of spices to keep them fresh).  Hope you find this helpful and especially when that search of your pantry shelf turns up a lack of pumpkin pie spice.

Pumpkin Pie Spice

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Mix and keep stored in a small container with a tight lid or make lots and put in cute little jars and give as gifts.


Pumpkin, Oatmeal, Cranberry, White Chocolate Chip, Nut
Cookies

That was a mouth full.  These cookies are a softer type cookie which does not flatten when cooked.  They stay moist as time goes on and should be stored with plastic wrap or waxed paper between the layers.  Also due to the moisture content, when I make these, I usually freeze some of these so that they won't mold before we eat them all as it makes about 4 dozen cookies.


2 cups all purpose flour
1 1/2 cups quick oats
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) margarine
1 cup light brown sugar
1 cup granulated sugar
1 cup pumpkin (canned)
1 large egg
1 teaspoon vanilla
1 cup white premium chocolate chips (do not use the flavored)
1 cup dried cranberries - rough chop
2/3 cup chopped nuts

 Preheat oven to 375 F.  Spray baking pans with cooking spray or use parchment paper.

Combine the margarine, brown sugar and granulated sugar and beat until light and fluffy.   Add pumpkin, egg and vanilla and mix well.  Combine flour, oats, cinnamon, baking soda, pumpkin pie spice and salt and then add to the margarine/sugar/pumpkin mixture.  Mix well then fold in cranberries, white chocolate chips and nuts. 


Drop by heaping tablespoons on sprayed baking sheet.  Bake 11 to 13 minutes.  Let cool 2 minutes on the baking sheet and then remove to either wire rack or a brown paper bag or newspaper to cool fully. 

Note these cookies do not flatten when baking.  Separate layers with plastic wrap or waxed paper.  Makes 4 dozen.  These are a moist cookie.

 

 

 

 

Bon Appetit

 

The recipes I post are a part of my family's

best and most liked.  I feel connected to cooking when I make these type of recipes.

 

Some that you will see are from past relatives  which have been passed down.  Some are recipes passed to me from friends, and some are my own personal ones which I concocted through trial and error.  Some of these at first were rather scary and like a big goblin, but they finally were big hits and some even restaurant quality.

 

 

 

Have a good Halloween week.  Holiday

planning is starting here on the farm.  

 

 

Thanks for visiting with us.

All rights reserved on all blog content.

Ham And Beans and Good Ole Cornbread

Love those ham and beans with cornbread.  But the most favorite part of that particular meal is the cornbread.  I like my cornbread sweet, pretty moist and when it doesn't crumble all over the place.

Long ago I found a Betty Crocker cornbread recipe which met all of my requirements.  It's pretty heavy and lightly sweet and sure enough it doesn't easily crumble.  And besides it tastes good too.

This doesn't take long to make and is much better than that box mix I long ago kept on my shelves.  Now I just keep corn meal in the freezer so I always have it available.

Even my other half who doesn't like cornbread, likes this cornbread slathered in butter/margarine of course.

Hope you like this recipe.  By the way, the ham and beans were made with dried northern beans, ham cubes, about 2 tablespoons of real bacon bits, chopped onion, chopped celery, shredded carrot, cajun seasoning, pinch of dried parsley, salt/pepper, and a teaspoon of beef soup base.  Wow they were really good.

Cornbread  (old Betty Crocker recipe)

1 cup milk
1/4 cup melted margarine
1 egg
1 1/4 cups cornmeal
1 cup all purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

Pre-heat oven to 400 degrees F.  Grease a round 9 inch pan or a 8 inch square pan.

Beat milk, egg and melted margarine together in a large bowl.  Stir in remaining ingredients all at once and only stir until the flour is moist....excess stirring will toughen the cornbread.  Batter will be lumpy.  Pour into greased pan.  I use a 9 inch metal pie pan.

Bake 20 to 25 minutes.  Test with a toothpick in the center.  It usually takes mine about 20 to 21 minutes but oven temps vary.



 



 



 

 

 

 

 

 

Henny Penny/Chicken Little in 1916



 

 

Thanks for coming to my blog.

All rights reserved on all blog content.

Belly Rubbin, Lip Smackin Food

The Chickens are Crowing....

 

                     



 Lip Smackin
          Good Eating

Chicken & Dumplins

 

 

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons light salad oil
1/2 teaspoon dried parsley

 

Note:  This is a smaller recipe and you may want to double the recipe for a family gathering, but make sure you adjust the size of your pan and broth amounts.

 

Mix the flour, baking powder and salt.  Mix the milk and oil together and add to the flour, but don't overmix.  Stir only until the dry ingredients are wet.    Any more will toughen the dough.

 

Let the dough set on the counter for about 8 minutes.  Use a tablespoon to scoop out the dough and drop in lightly boiling broth (makes about 6 to 8 dumplings).  Add the dried parsley to the pot.  Cover with a lid and simmer for about 15 minutes.  DO NOT LIFT THE LID.  Lifting the lid makes these tough and not cooked through.  Use a glass lid to keep yourself from lifting the lid.  The dough sitting on the counter plus the steam and boiling action cooks these dumplings to the correct light and puffy texture.

 

To get broth, boil pieces of chicken with a rough cut medium size onion, and two finely chopped celery stalks and 1/2 teaspoon salt and 1 teaspoon of poultry seasoning and 1/2 teaspoon black pepper. Take the chicken from the bone and add to the broth...I use about 4 inches of broth.   Note:  This recipe is one using lower sodium content and may taste rather bland to you, so you may need to adjust the salt and pepper or add poultry seasoning to the broth before bringing the broth to boiling and then adding raw dumplings.  Cook as shown above.

 

 

Little chick says his mama makes good chicken and dumplins!

 

 

Thanks for coming to my blog.

All rights reserved on blog content.

 

 

 

If It Wasn't Mama Teaching Me It Was Grammy

My Mama Left This Earth When I Was A Youngin!

Mama "why did you leave this earth" was something I used to ask a lot as I was trying to clean our old 9 room huge two story house plus cook for my dad and my brother.  And, I even helped my dad on the farm too.  But mama went to heaven when I was age 12, so I was on my own. 

Sure am glad my mama had the sense to teach me about cooking before she had to leave.  And after that it was Grammy, on my dad's side, who came to the rescue.  And, I was still asking Grammy about cooking when I was close to age 40.  She was still alive and willing to give me her advice.  And, now I have her recipes and her medicinal lists, and she is still with me in spirit.

Grammy was one of the most important people in my life as she helped shape me into the woman I am today.  God rest your soul Grammy.

This is a picture of my grammy before she was married around 1915.

Grammy was noted for her sugar cookies which she kept in the freezer in an old aluminum dutch oven.  And, her fondant candy was just melt in your mouth good.  These are the types of recipes which I will be posting in the future so that these recipes are never lost in the portals of time.

Today's recipe is one from my mom's family.  My mom's mother was French and I always surmised this recipe came from her but I might be wrong.  I can remember hanging around the kitchen waiting for these cookie bars to get done.  I'm showing the recipe, but I don't have pictures of these today.  If I make one more sweet recipe this week, I will gain about ten pounds.  The recipe is one of my most favorites to make and eat.  It's easy and takes very little time to make.  Here's the recipe....French Cookies - Perfect for a Tea Party

French Cookies

2 cups brown sugar
1 cup boiling water
1 teaspoon baking soda (put in boiling water)
3 cups flour
2 eggs
1 cup margarine
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup raisins (boil in water and use the water for boiling water)
1/2 cup chopped nuts

Note:  I put the raisins in 1 1/4 cups water and boil until the raisins are plumped.  Then, measure out 1 cup of the raisin water for the boiling water in the recipe.  Grease and flour a jelly roll pan.  Preheat oven to 350 degrees F.

Cream sugar and margarine.  Add baking soda to boiling water but don't add to the sugar yet.    Add baking powder and cinnamon to the flour and then add the flour to the sugar/margarine and mix.  After it's thoroughly mixed add the boiling water/baking soda and stir.  Add raisins and nuts.  This mixture will be a bit thin and a little lumpy looking.  Pour into jelly roll pan and bake but check with a toothpick after 10 minutes.  This is thin and will bake fast.  Usually takes about 12 minutes.  Make a thin glaze with powdered sugar and water and pour over the hot bar cookies.

Thanks for coming to my blog.

All rights reserved on blog content.

 

 

See Y'all

Cookin on the Farm

Cooking on the farm isn't as easy as you think ...

Out in a rural area, you have to contend with being out of an ingredient or perhaps your propane is running low so you have to go easy on the cooking until you get your next load of propane.  Sometimes, if we get a bad snow or high winds, we lose electricity for several hours.  You learn to adjust to the elements when you live in rural America.

Grocery lists are long around this house.  We buy two to four weeks worth of groceries at one time.  It's not like we have a store on the corner.  We don't and must travel up to 25 miles to be able to go to our favorite discount stores in order to save as much as we can on stock up items.

Sometimes when I cook i have to use ridiculous ingredients because I'm out of something I really need to make a particular recipe.  That's what happened when I went to make the Seafood Gumbo which is my highlighted recipe today.  I didn't have what I needed so I made up my own recipe.  It worked and I've been using it for a long long time.  It's a spicy rendition of Seafood Gumbo made from an old fashion roux, but there are certain items you can omit or reduce if you think it might be too spicy for you.  Hope you like it.  Remember it's my own personal recipe I made my own recipe to fit our tastes.  If you change it, don't blame me if it tastes awful.   Just make sure you like all the ingredients before you make it.   Ha ha

Happy Cooking.

Seafood Gumbo - my personal recipe like no other's recipe

For the roux:
1/2 cup olive oil
1/2 cup flour

Add after the roux is done:
1/2 teaspoon dried thyme - crushed
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 heaping cup chopped onion
1/2 heaping cup diced celery
1/4 cup diced green pepper
4 cloves fresh garlic - minced

Final addition:
2 cans low sodium chicken broth
1 package small salad shrimp - thawed
1 can boiled oysters - do not drain- do not use smoked oysters
1/2 package chopped small smoked sausage - butterball
2 cups cooked rice
1/4 cup Heinz chili sauce
2 squirts Sriracha Sauce - can be omitted to reduce spicy
1/2 teaspoon filo spice -can be omitted if you don't have it.

3 chopped green onions for topping


Cook olive oil and flour together on medium low until the roux is light copper color.  Do not hurry and stir often to keep from burning.  The darker the color, the better the flavor of the gumbo.  This might take about 20 minutes.

Once the roux is done, add the next ingredients, from the herbs through the vegetables.  Cook about 7 to 8 minutes.  After this is cooked, let sit for about 10 minutes. 

After that, add the final addition ingredients except for the filo and rice, and cook for about 20 minutes.  Add the filo and rice right before serving.  Serve in a bowl and top with chopped green onions.  Serve with your choice of bread.

Grandma's Coffee Cake

This is an easy coffee cake which you will love.  You can make it in a 9 x 13 pan or a bundt pan.  I prefer the bundt pan cake - it's prettier to serve and you can grab a piece with your hand and eat it on the run.  This recipe came to me from a very good friend.  She definitely had a hit with this recipe.  And, I have passed it on to many of my friends and relatives and it's always a hit when I do.

1 yellow cake mix with pudding in the mix
(ONLY if you can't find a yellow cake mix with pudding, add a small box of vanilla pudding to the dry cake mix in your bowl)
1/2 cup oil
(in order to cut the fat grams I use 1/4 cup cinnamon applesauce and 1/4 cup of canola oil)
4 eggs - slightly beaten
1 cup water
1 teaspoon vanilla

Topping:
1/2 cup sugar
2 1/2 teaspoons cinnamon
1/2 cup chopped nuts

Preheat oven to 375 degrees F.  Spray a bundt pan with cooking spray (or use a sprayed 9 x 13 pan).  Put a small amount of chopped nuts in the bottom of the bundt pan....just a few - not many.

Mix the cake mix, oil, eggs, water and vanilla with a wire whisk for about 3 minutes.    Pour about 1/3 of the mix in the bottom of the bundt pan and spoon 1/3 of the cinnamon, sugar, nuts mixture over the top.  Repeat two more times.  End with cinnamon, sugar and nuts on top.  Use a butter knife and run through the cake/cinnamon mixture to swirl the cake.  I usually run it twice through the cake.  Bake 30 to 32 minutes at 375.    Test with a toothpick. 


Oven times can vary oven to oven.  As soon as it comes out, brush with about 1.5 tablespoons of melted margarine.  Let cake cool for about 10 minutes before removing from pan.  I always run a long slender bladed knife around the edge and middle of the cake in the bundt pan.  Turn out onto cake platter.  Keep covered.

 

Thanks for visiting.

 

All rights reserved on all blog content.

 

See Ya!

 

 

Note:  When you get to the end of my blog, if a note saying Older Posts appears on the right hand side, hit that to get more older posts.  Also you can click on my pictures to get an enlarged view of most pictures.  

Soil Maintenace On The Farm Yard

Poor Soil Results in Poor Growth

The soil out in this rural area unfortunately is non-draining clay.  Poor is an understatement.  When our house was built, the soil which was pushed up against the house was rocky and lots of yellow clay.  Big hard chunks which were hard to break up.  Water wouldn't absorb.  I was anxious to plant beautiful showy plants.  Wrong.  I planted those nice plants with excitment but they were soon ugly dried up straggley looking plants which died soon thereafter.  The soil was just too poor to grow much of anything around the house.

I knew I couldn't afford to replace all of the soil around this huge house, so I knew I had to do something to help the soil.  What better way than on-the-spot composting.  The result of composting is called Black Gold by gardners.  I started hoarding every potato peel, every piece of brown or otherwise discarded lettuce and just about anything else except for meat products.  I even saved the egg shells to put calcium back into the soil.  And banana peels are just wonderful to put under a rose bush when planting. But they also add potassium to the general soil content.   I just cut them up in smaller pieces before taking them out to the soil.

Coffee grounds including the filter, tea bags (remove the staple holding on the string), plain pasta, stale cereal, stale crackers, old spices, onion skins, even the paper from your paper shredder.  All of these can be composted.  Put it on top of the ground, dig it down into the ground or throw soil over it to get the decomposition started.  I turn this compost soil pile about once every two weeks.  Just dig down and redistribute the soil.  I add peelings, grounds, etc about three or four times a week and everytime I throw a bit of dirt over the new additions.  And the best thing is to throw your unused fishing worms into the pile when you come home from fishing.  Worms really help the soil.

So far I've done this is in three large places in our yard and I have begun to have nice healthy plants in the places where I started compost piles.  Note, I stop the composting when I start planting in that spot.  Then I move to another new spot.

Here's some pictures of the latest compost pile.  I started this one about two months ago so it has a long time to go.  But over the winter, it should begin to really produce some nice soil.   As you can see, some black gold soil is beginning to show, but there are still big amounts of yellow clay. By next fall, I should be ready to plant some fall bulbs in this spot.

Hope this helps if you need to improve the soil in your yard.  Don't be afraid to start a compost pile.  It's fun to watch your soil turn a different texture and color.  And, eventually your flowers will show how appreciative they really are that you took the time to help them have a better soil to live in.

 

 

Hope to see you again.

All rights reserved on all blog content.

 

See Ya'll

Deep South Comes To The Farm

Wish we could grow Shrimp on the farm! 

Farm life sometimes get a bit boring when it comes to eating just food known to the midwest.  Sometimes we have to call upon the foods from our southern friends.  One of those foods we love to cook and eat frequently on the farm are southern style BBQ shrimp made from a dear southern friend's recipe.  A spicy au jus livens up the dinner we call "one for the gods".  

Our taste buds were tickled many years ago when our oldest child lived in the deep south.  Many trips to see our grandson gave us reason to eat shrimp cooked like this.  And love it we did.  But of course, we like any type of seafood and especially that which is spicy and heavy with flavor.  I hope you like this shrimp dish.  Serve it with a nice wedge salad and a side dish of a vegetable medley and a big chunk of french bread to dip in the au jus.


Spicey BBQ Shrimp

1 pound of raw shrimp - deveined/unpeeled
1 teaspoon cayenne pepper
3/4 teaspoon crushed red pepper
1 teaspoon crushed dried thyme
1 teaspoon crushed dried rosemary
1/2 teaspoon dried oregano
2 cloves garlic - minced
2 Tablespoons worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
1 can beer

Mix ingredients well and pour into 9 x 9 pan and place raw shrimp in the pan.  Bake 30 minutes and turn off the oven and let sit for 30 minutes. 
Save cooking fluid as au jus. 

 

 

Hope to see you again.

 

All rights reserved on all blog content.

 

See ya'll

Hello from Chicken Land!

Cluck Cluck....
              Roosters are crowing too!

 

 

 

 



It's a dark and grey and a rainy morning in the Midwest.  Storms overnight but, we really needed the rain to replenish the water tables in the ground. Depending upon a well this summer was not the best thing.  Hauling water became the thing to do...because the well kept going dry if we didn't haul water.  City folks probably can't imagine turning on the water faucet and "Presto" no water.  But, country folks get used to that and especially during dry periods.




I'm including a couple of pictures to show how it looks on the farm this early morning.  Taken at about 7:30 am.  Dark and gloomy.

 

 

 

Breakfast is Ready...Come And Get It!

 

This morning's breakfast included what my mama always called Denver Omelet Sandwiches.  She  would take chopped onions and fry them a bit, chopped up some cooked bacon and chopped some ham and browned that too. Cool a bit and dump the goodies in the scrambled eggs and pour a small amount in a stick-free pan and keep swirling around so the thin omelet doesn't get thick in places.  When it looks a bit brown on the bottom, flip it and cook on the other side. 

 

What a sandwich.  And, when you pair it with good old fried potatoes, seasoned with cajun seasoning salt and paprika to make 'em brown, you just can't wait to sit down to eat the whole thing.

 

 

I was raised on these and so were my kiddies and now my grandkiddies are the recipients of their mama's cooking skills.  Denver omelets are just the thing to get you going out in the country.  Especially when the weather gets colder.  Stick to the ribs goodies.

 

 

 

Before long the hunt for the perfect Christmas cookie and candy recipes will begin out on the farm.  Presents from this farm always include a big plate of cookies and various candies.

 

You haven't tasted rural life until you bite into a big fat home made caramel or a piece of peanut butter fudge.  Made the old fashioned way and not from a box mix.

 

So stick around to see all that happens out in the sticks.  You might learn how to click the sticks to light a fire or how to make your soil better or just about anything else that helps Mother Nature be better.

 

Hope your day is full of good times and good things.  Until we meet again folks!

 

Ya'll come back again!

 

 

 

 

 

Hope you had a good time here in the country.  All rights reserved on all blog content.  See Ya!

Hello to all.  I'm not new to the blogging world, I just decided to do a new country type happenings as well as recipes blog, using tried and true recipes.  I was getting tired of finding recipes on the internet which didn't turn out when I made them.  This thought prompted me to start a new blog for country type recipes and other country related things.  Nothing really fancy, just good cooking and with some wanderings around the country added in for good measure.

Perhaps you will enjoy the recipes I post.  I hope you do.  Let me know if you like this new blog.

 

 

 

 

 

 

 

 

I live in the country on a quasi type small farm.  It may not be the typical farm, but at least we call it "the farm".  We like to eat homegrown stuff.  Veggies, fruits and down home meat are the best.  What we can't do ourselves, comes from local farmers so, it's always tender and fresh.  We have plenty of wild game wandering around the property but deer meat is about the only wild meat we eat.  I would love to have about 100 chickens running around, but that many would be the target of those darn coyotes.   I like chickens so much that I painted my blog's barnyard chicken scene on my kitchen wall. 

 

Fall is here, so right now we all need recipes which are "stick to the ribs" type food.  Some of us might also need recipes to take to fall cookouts and parties.

 

Today's recipes follow the rule of being good with lots of calories and good taste.  Happy eating!

 

 



 

Pumpkin Pie Cake Bars

 

1 large can pumpkin (made into pie as directed on the can)

1 yellow cake mix

1 cup chopped nuts
1 1/2 sticks margarine

 

Make pie as directed on the can.  I use the big can of Libby's.    Pour the pie mixture into a lightly greased jelly roll pan or a large lasagna pan (10 x 14).  Sprinkle the dry yellow cake mix evenly over the pie mixture.  Sprinkle the chopped nuts evenly over the dry cake mix.  Melt the margarine and spoon over the dry cake mix.  Be sure to spoon it over the entire cake or any dry areas will show after cooking. 

 

Bake at 350 degrees F for 60 to 70 minutes.  Test with a toothpick.  Cut into squares and serve with cool whip.  Taste like pumpkin pie!

 

 

 

 

 

 

 

 

Mini Pumpkin Pie Croissants

 

These are sure good for a cold fall morning or even great to take to a fall cookout.  Filled with spicy pumpkin and cream cheese filling, they just can't be beat.  You won't regret making these.

 

 

 

2 tubes crescent rolls

4 oz cream cheese (1/2 of big block of cream cheese)

1 cup canned pumpkin (not pumpkin pie mix)

2 tablespoons pumpkin pie spice (I also add 1/2 teaspoon cinnamon)

4 Tablespoons granulated sugar

 

Unroll the crescent rolls. 

 

Mix the cream cheese, pumpkin, spice and sugar together.  Beat until creamy.  Place a couple of tablespoons of the mix on each dough piece.  They are better when they are full of mixture and are very messy to roll!  Roll up starting from the wide side to th point. I find it best if you put the mixture on all the dough pieces and then do the roll-up.  That way you can add or take away the pumpkin mixture as needed.

 

Mix 4 Tablespoons sugar and 1 tablespoon of pumpkin pie spice and 1 teaspoon of cinnamon in a small bowl.  Roll each roll-up in the sugar mixture and then put on a baking sheet.  Bake at 350 for about 15 to 18 minutes or until they are browned.  Remove to wire rack to cool.  Enjoy!

 

 

 

 

Spicy Chicken Parmesan With Bow Tie Pasta

Long ago I found a recipe for Chicken Parmesan with Bow Tie pasta but it was plenty dull.  I decided it needed a pep-up so I made it again using mild Ro Tel tomatoes.   It was so much better.  This recipe makes a lot so you will have lots for a family dinner or a covered dish to take to a get together.
 
1 1/2 pounds or more chicken breast cut in cubes
1 small onion - chopped
2 cloves garlic - minced
1  1/2 cups  large chopped celery or fresh broccoli florets
1 can mild Ro Tel tomatoes - drain (or 1 cup petite diced plain to reduce spice)
2 tablespoon olive oil
10 oz. Bow Tie Pasta
1/2 cup Parmesan Cheese
1 cup or more of pasta water
Salt and Pepper

Boil the pasta as directed on the box.  Most boxes of Bow Tie Pasta are 12 oz but I don't use all the pasta as I think it makes too much for the amount of chicken.   When the pasta has been boiling for about 5 minutes add the celery (or during the last 3 minutes if using broccoli).  Drain and reserve a couple of cups of liquid.

While cooking the pasta, cook the chicken, onion and garlic in one tablespoon of olive oil.  Salt and pepper.  Cook for 5 minutes.  Add tomatoes and cook for 2 minutes - note I drain the Ro Tel tomatoes and also pick out some of the chilies to reduce the spice).  Toss in the pasta, celery and parmesan cheese and add one cup of pasta water.  Add more fluid if it looks dry.  Add more salt and pepper if needed.

Spicy Peaches (Vintage Recipe)

Pickling syrup:
1/3 cup sugar
2 Tablespoons cider vinegar
1 tablespoon whole cloves
3 inch cinnamon stick

Drain large can peach halves and add to hot syrup and simmer 5 minutes. Take out the whole cloves and cinnamon stick. Chill and serve.

 

 

 

All Rights Reserved On Blog Content.

 

 

See ya'll later.