She Walks In Confidence 12

She Walks In Confidence 12

She Walks In Confidence 12
The next day Rosie spent the day with Pamela and Robert. They were going to go visit Rupert in hospital. She asked if Naomi could come along to show them where the sights were. Her parents agreed. Robert had rented an auto to get them around town. The only car they had was a jeep and it was a stick drive.
“We will not have a manual drive in until this afternoon.” said the attendant.
“I can drive a stick but I’m too young to have a license. Why not have Rosie drive. You ought to have seen her up on the flats where the plane was stuck! ” piped up Naomi.

Robert sneered “Rosie? You are now called Rosie? My word. How quaint.”

Pamela clapped her hands saying:
“Never mind my husband the stuffed shirt. Rosie I’m very proud of you. Let’s have you drive today. I know we’ll have a fun day.”

Rosie all signed in for one day’s driving took off out of the lot carefully. When she had driven a few miles Robert started in on the lecture of driving too fast, too close. Anything else he could think of to be a backseat pain in the arse.
They were driving in the direction of the hospital when Naomi asked Rosie to take a right turn. They were going down a bumpy dirt road.
Rosie looked at Naomi who gave her the thumbs up. They reached an open field. Two boys were there with an older jeep. Naomi spoke to them. She talked to Rosie. Rosie said yes. She asked Pamela for ten dollars. They paid the boys a total of twenty dollars.

Naomi knew the boys and they gave Pamela and Robert the drag race of their life! Pamela laughed the whole time while Robert turned white as a sheet.

Naomi thanked the boys and they took off gingerly to the hospital.

The story was repeated to Rupert who laughed so robustly the nurses came in to see if he was in any
danger.

After seeing Rupert the four went for lunch at a local outside Greek cafe that was suggested by Naomi. The food was delicious. They returned the jeep to the car rental. Robert got himself a Buick and was quite content to drive. He never again complained about Rosie’s driving.
Back at Rosemary’s by the Sea Robert pulled into the parking lot of the unit where they were staying.
He got out and started wiping off the car of dust.
The ladies saw Bill and Jack were busy white washing the fence at the unit next to the office.
Both men donned straw hats.
“Rosemary thinks the two of us are related to Tom Sawyer!” laughed Bill.

“Now hold still. This is so funny. Best thing I’ve seen all day. I have to get a picture of you two.” said Rosie.

“ I rather think the best thing I’ve seen all day is my husband get outmaneuvered by a woman in driving skills.”said Pamela.

The two men looked dumbfounded. Pamela said let’s go sit at the table and let Rosemary and Cynthia in on our adventures of the day. Pamela told the story and embellished and exaggerated on every detail she could at the expense of her dear husband.

Saturday the men cooked lunch all day. It was Bar B Q days. They dressed in their western clothing and some locals they knew would bring their guitars and sing and play all day or their lunches.
Rosemary, Cynthia, Rosie and Naomi took to the yard sales of the day. There were plenty going on. The clothes were cheap. Rosie found some beautiful Pendleton Skirts.
“They are not outdated. Why do people get rid of these skirts. I know this one cost eighty dollars. I have one at home just like it. They are asking two dollars!”

“They want new. The old clothes are sold and out of the way so they go buy new clothes. Not as well made but new for a while. A vicious circle. I have clothes that I bought ten years ago. They are well made and when I tire of them they go in a trunk with Lavender sachets. I reuse my clothes until I tire of them.” said Rosemary.

Rosie said she did the same thing with her clothes.
“I’m going to go through some of my shoes and boots when I get back home. My special diet for gout from Cynthia has made my feet less swollen. Who knows perhaps some of those shoes at home will still fit.
I’ll still show the items to Naomi for the Honeybee closet before I send them to you.” said Rosie with a big smile.

Naomi found some sheet music and the vendor said to take it all for one dollar. Naomi asked Rosie who said to grab it.
The ladies returned home happy with their purchases. Bill was happy he had put a big long rack up on top the Nomad.

She had a vivid imagination and would carry it on for the rest of her life.

©Julia A Knaake

The Lost Recipes of chef photogardener 20

The Lost Recipes of chef photogardener 20
RECIPE for CHILI 
~by Carolyn Ann
There are many chili recipe variations. 
Some with more meat or more beans
 but here is a great one from a dear daughter.
She did not give amounts but I’m sure she added more
as more people entered the kitchen to eat. A full kitchen
is a happy kitchen.

INGREDIENTS:
*ground beef
*onion
*green pepper
*fresh garlic
*various fresh chili peppers (optional)

Instructions 
cook meat, pepper,garlic, peppers in a large pot with the finely chopped onions:

add:

*diced tomatoes (canned)
*whole tomatoes (canned)
*tomato sauce (canned)
*kidney beans (canned)
*black beans (canned)
*red beans (canned)
McCormick mild chili seasoning (packet)
Salt & pepper (to taste)
Lower heat and top with lid for about 30 minutes.

After cooking  and placed into bowls:
 top with shredded cheese,
sour cream,
chives and Chili cheese corn chips!

Enjoy! © Julia A Knaake

The Lost Recipes of chef photogardener 19

The Lost Recipes of chef photogardener 19
GRANNIES OATMEAL-RICOTTA BAR COOKIES
READY IN: 45mins
SERVES:24
YIELD: 24 bars
INGREDIENTS
1⁄2cup butter
1⁄2cup part-skim ricotta cheese
1⁄2cup sugar, granulated
1⁄2 cup brown sugar, packed
2 eggs, large
1 teaspoon vanilla extract
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
2 cups quick oats
1 cup raisins, any type
1 cup chocolate chips
1 tablespoon sugar, granulated
DIRECTIONS
Spray a 9 X 13 pan and set aside.
oven temperature 350.
cooking time 30 minutes.
Into a large bowl beat together until creamy
the butter,ricotta cheese and all sugars
except the 1 tablespoons.
Add eggs & vanilla beating until well blended.
Combine the flour,baking soda & salt and add.
Add the oats,chips and raisins.
The batter is thick.
Place batter into the prepared pan
and
wet your clean hands with water to press down evenly.
Sprinkle the reserved 1 tablespoons sugar on top.
Bake for 30 minutes or until done.
Remove from the oven and allow to sit for 5 minutes.
Yield 24 bars.
© Julia A Knaake

The Lost Recipes of chef photogardener 18

The Lost Recipes of chef photogardener 18

Julia’s Rhubarb Chutney
( this time I share 2 yummy recipes with the dear readers )
Prep Time: 4 hrs
Total Time: 4 hrs 40 mins
Serves: 48, Yield: 6 jars

About This Recipe
“This is a tart chutney used as to accompany to any meat.”

Ingredients
6 cups rhubarb, chopped
2 cups onions, chopped
2 cups brown sugar, packed
1 cup honey
1/2 cup dried fig, chopped
1/2 cup dried cranberries
1 cup cranberries
2 cups cider vinegar
2 teaspoons Chinese five spice powder
2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon garlic powder
Directions
Mix together in a non-corrosive bowl and let marinate for at least 4 hours.
Place into a large pot and boil down, at med. heat, for 30 minute
stirring frequently to not burn.
Place into sterilized jars and process in a hot water bath for 10 minutes
. Yield is 6 eight ounce jars.
Servings Per Recipe: 48

© Julia A Knaake

AND

Scandinavian Rhubarb Cake

Prep Time: 15 minsTotal Time: 1 hr
Serves: 24 pieces

About This Recipe
“Looking through some of my Ma’s old cookbooks I found this easy and oh so yummy recipe. I made it and the whole cake was gone in one day. It came from: Scandinavian Home Cooking ….compiled by Morry & Florence Ekstrand (from the pantries of family & friends 1976) this recipe was from Toots Sauer”

Ingredients
1 1/2 cups brown sugar
1/2 cup oleo
1 egg
1 cup buttermilk
2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups rhubarb, chopped
1/3 cup sugar
1 teaspoon cinnamon
Directions
Mix together in this order:
brown sugar,
oleo,
egg,
buttermilk,
flour,
soda,
vanilla
&
salt.
Fold in the rhubarb

Pour into a greased 9 X 13 pan.

Mix together the sugar and cinnamon and sprinkle over the batter.
Bake at 350 for 45 minutes.

NUTRITION FACTS
Serving Size: 1 (47 g)

Servings Per Recipe: 24

Calories 143 each piece
© Julia A Knaake

The Lost Recipes of chef photogardener 17

The Lost Recipes of chef photogardener 17
Anyone’s Mom’s Easy Biscotti
Prep Time: 20 mins
Total Time: 1 hr
Serves: 24, Yield: 48 cookies

About This Recipe
“I have been making this cookie for years and years.

It started out when a daughter at 9 pm said

I forgot to tell you I need 3 dozen cookies for school tomorrow.

It is not only an easy recipe but makes so many variations.”

Ingredients
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
8 eggs
1 3/4 cups sugar
1/2 cup vegetable oil
2 teaspoons real vanilla extract
1/2 cup walnuts, finely cut

Directions
Sift together flour,baking powder and salt and set aside.

Beat the eggs with the sugar until you get a smooth pale yellow color.

Add oil and vanilla then add the flour mixture. Add the nuts.

Spray a 12 X 16 sided jelly roll pan with vegetable spray and pour in the batter.
Dust lightly with cinnamon.

Bake at 300 for 35 minutes.
Cool in pan and cut into 1″ X 4″ bars.
You will have 48 cookies ( 4 dozen).

If you want a soft version this is it
but
if you want a harder version
then place the separated cookies directly
on the oven rack and bake again for 5 – 8 minutes
watch carefully.

Also if you want to make variations dip the ends in chocolate bark and more nuts.

NUTRITION
Serving Size: 1
Servings Per Recipe: 24
Calories 185.

© Julia A Knaake

The Lost Recipes of chef photogardener 16

The Lost Recipes of chef photogardener 1 6

My Kids Coconut Squares

Prep Time: 15 mins
Total Time: 40 mins
Serves: 24,
Yield: 6 cookies

About This Recipe
“My kids loved helping me make these cookies so much that one of them taught her children to make them so they have been a family tradition for 45 years.
They are excellent shippers and keepers.”

Ingredients
1/2 cup soft butter
1/2 cup packed light brown sugar
1 cup sifted flour
2 slightly beaten eggs
1/2 teaspoon salt
2 teaspoons vanilla
4 ounces flaked coconut
1 cup chopped walnuts
1/4 cup sifted flour
1 cup packed light brown sugar
Directions
Into a large bowl put:.
1 / 2 cup soft butter.
1 / 2 cup packed light brown sugar.

beat until fluffy then add:.
1 cup sifted flour
mix well then pat into a greased 12 X 9 X 2 pan
and bake this cookie dough at 350 for 10 minutes.

While the above is baking using that same bowl:.
place.
2 slightly beaten eggs
1/2 teaspoon salt.
2 teaspoons vanilla.
4 ounces of flaked coconut.

Directions
1 cup of any liked nut but I use walnuts
1/4 cup sifted flour
1 cup packed light brown sugar.

Mix well and spread over the warm cookie dough that just came out of the oven
and return to the oven for 15 minutes.

As soon as it comes out of the oven ( and is still hot) score it into
1 inch squares and this should make 6 dozen one inch cookies.

leave in the pan to cool then take out and separate — Freezes well and ships well.

NUTRITION FACTS
Serving Size: 1

Servings Per Recipe: 24

Calories 170
© Julia A Knaake

The Lost Recipes of chef photogardener 15

The Lost Recipes of chef photogardener 15

Claudia’s Zucchini Bread

TOTAL TIME
1hr 15mins
PREP 15 MINS
COOK 1 HR

Daughter Claudia and I made up this recipe when neighbors
brought us their extra zucchini Now they ask us for this moist recipe !

INGREDIENTS
SERVINGS
20
YIELD
20 lg pieces

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups zucchini, grated
2 teaspoons vanilla
3 cups flour, sifted
1⁄4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
3⁄4 cup nuts, chopped or 3/4 C dry cranberries or raisins *
DIRECTIONS
spray two 9×5 loaf pans and set aside.
Start the oven at 325.

Mix together:.
eggs,sugar,oil,zucchini and vanilla.
Add all the dry ingredients and mix well. Mix in the nuts or dry fruits.
Divide batter evenly between the two pans.
Bake at 325 for 60 minutes.

The 2 loaves make 20 servings.

  • sometimes I will use a finely chopped apple

© Julia A Knaake

The Lost Recipes of chef photogardener 14

The Lost Recipes of chef photogardener 14
Karen’s Open Plum Kuchen

Prep Time: 15 mins
Total Time: 1 hr
Serves: 12

About This Recipe
“Friend Karen makes this wonderful dessert for family & friends and has given me the recipe…it is so good.”

Ingredients
1 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
1 egg yolk
2 tablespoons milk
1/4 cup breadcrumbs
4 cups chopped plums
1 tablespoon lemon juice
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon butter

Directions
Combine unsifted flour, sugar and salt in a bowl.
Using a pastry blender, cut butter into the flour mixture.
Beat egg yolk and milk lightly;
blend into flour mix.

Press to the bottom and sides of an 8″ square pan (or pie dish).

sprinkle crumbs over dough.

toss plums with lemon juice; press into dough.

sprinkle with sugar and cinnamon mixture;.
dot with butter.

Bake at 375 for about 45 minutes,
until the crust browns and fruit is tender.
Cool a little before serving.
Best served warm.

NUTRITION FACTS

Servings Per Recipe: 12
222.2 Calories
© Julia A Knaake

The Lost Recipes of chef photogardener 13

The Lost Recipes of chef photogardener 13
Uncle Abe’s Crumb Cake

Prep Time: 20 minsTotal Time: 1 hr
Serves: 8

About This Recipe
“A simple crumb cake that I used to make for my Uncle Edwin in Oregon,Ohio”

Ingredients
2 cups flour
1 cup sugar
1/2 cup butter or 1/2 cup Crisco
1 teaspoon salt
1 whole egg
3/4 cup water (or anything you drink) or 3/4 cup milk (or anything you drink) or 3/4 cup apple juice ( or anything you drink)
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon clove
1/2 cup chopped walnuts

Directions
Using a pastry blender cut The first 4 ingredients
into “pea size” pieces & save 1/2 cup for final topping.

to the remaining “pea size pieces” make a well in the middle of the bowl
& add and mix lightly all the remaining ingredients.
Pour into a lightly greased or sprayed 9 inch pan
and sprinkle that reserved 1/2 cup topping all over.
Bake at 350 for 40 minutes.

© Julia A Knaake

The Lost Recipes of chef photogardener 12

The Lost Recipes of chef photogardener 12

Carrie’s Yummy Skillet Fried Cabbage

Prep Time: 15 mins
Total Time: 1 hr
Serves: 8

About This Recipe
“This was our Granny Carrie’s favorite dish.
We sure miss going over to her house
for this comforting feast but
we are so glad she wrote it down
for us in her memory cookbooks.”

Ingredients
2 medium heads of cabbage
1 vidalia onion, medium chopped
salt and pepper
1/3 cup sugar
1/2 cup butter
1/2 lb bacon

Directions
Cut and core cabbage. Cut cabbage like you.
would for coleslaw. Rinse cabbage.

Cut onion into thin slices.

While cabbage is draining
cook bacon, leaving the fat in the skillet,
reserve bacon to a dish .

Layer cabbage, onion, salt,pepper, sugar
(to help caramelize cabbage),
and butter until all of the cabbage is in the pan.

Cook under medium to low heat until cabbage begins to.
shrink.
Every 5-10 minutes, stir cabbage.

When cabbage has shrunk, turn the heat up to high and fry.

Cabbage will caramelize a little, that is ok.
Crumble reserved bacon on top Serve hot!

Calories 324 Calories each for 8 servings

© Julia A Knaake

The Lost Recipes of chef photogardener 11

The Lost Recipes of chef photogardener 11
Birthday Caramel Chicken

Prep Time: 15 mins

Total Time: 1 hr 15 mins

Serves: 6, Yield: 6 pieces

About This Recipe
“A birthday treat presented to me

for my 6oth birthday.

This is really good with a large salad.”

Ingredients
2 lbs skinless chicken breasts
1/2 cup real butter
1 1/2 cups white sugar
2 cups medium chopped leeks

or

chopped sweet onions
1 teaspoon fresh parsley
1/2 teaspoon lemon pepper
1/2 teaspoon garlic salt
1/4 cup lemon juice

Directions
Clean the chicken and cut into 6 serving pieces. Pat chicken dry and place into a long glass baking dish. Set aside.

Using a cast-iron fry pan melt butter on medium and quickly stir in the sugar stirring constantly until melted and caramel color.

Lower heat and add the onions or leeks. Cooking until glossy.

Stir well to coat onions then pour directly over the chicken.

Add the parsley,lemon pepper, garlic salt and lemon juice.
Bake at 350 for 60 minutes.

© JULIA A KNAAKE