From the dress and hat, I would say this photo was taken no later than 1900. I think it is one of the Daniels cousins on the other side of my great aunt Annie’s family through her husband’s Forkner family.
My mother made salmon cakes for dinner occasionally when I was growing up. She used a basic recipe with cracker crumbs and an egg. Over the years, I get a desire to have salmon cakes but usually when I don’t have a can of salmon on hand and don’t feel like going out to buy one. Here is an easy alternative because I almost always have cans of tuna on hand and a box of Stove Top Stuffing Mix.
2 cans light una in water, drained and flaked
1 package Stove top stuffing mix for chicken
1 cup shredded cheddar cheese
3/4 cup water
1 carrot, shredded
1/3 cup mayonnaise
2 tablespoons sweet pickle relish
Mix all ingredients and refrigerate for at least ten minutes. Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream or other scoop to add 1/3 cup portions of tuna mixture, in batches, to skillet Flatten into patties with back of spatula. Cook 6 minutes or until golden brown on both sides, carefully turning patties after 3 minutes.
My great aunt married Walter Tweddell in 1923, after his first wife, Edna, died. Aunt Annie had divorced her first husband, Lon Forkner, in 1918. This is Edna Tweddell, Uncle Walter’s first wife, as a girl.
This recipe can also be made as a casserole if you don’t want to go to the trouble of putting the stuffing back into the potato skins.
TWICE BAKED SWEET POTATOES
2 large sweet potatoes (1-1/2 pounds)
2 oz. cream cheese, cubed
2 tablespoons fat free milk
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
Heat oven to 425 degrees F. Cut potatoes lengthwise in half; place, cut side down in foil lined pan. Bake 35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4 thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh, mash until well blended. Fill shells with potato mixture, top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.
NOTE: These can be stuffed ahead of time and placed in refrigerator. Increase baking time to heat through after being in the refrigerator.
No information about this photo other than it was taken by Speake Studio in St. Joseph, Missouri and is a cabinet photo, so I think it’s sometime in the 1890′s. They resemble the baby whose photos I posted yesterday. I think the child on the right is a boy because of the hair style.
Everything I have read indicates that you get more nutrition from tomatoes if they are cooked, so I like to find new ways to use them once they get really ripe and can be cooked in some way or other.
CHEESE TOPPED GRILLED TOMATOES
4 plum tomatoes, cut lengthwise in half
1/4 cup Italian dressing
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh herbs (basil, chives and/or parsley)
Heat grill pan on top of stove to medium-high heat. Place tomatoes, cut sides up, on the grill pan (spray it first with a little cooking spray). Drizzle the tomatoes with dressing, top with cheeses. Cook on medium heat until the mozzarella is melted and the tomatoes are heated through. Sprinkle with herbs and serve.
I have no information whatsoever about these photos. However, I am putting up tomorrow a photo of two older children, who do seem to resemble this baby a little, and the photo was taken in St. Joseph, Missouri. That’s all I know about tomorrow’s photo.
This dish serves a crowd, at least 18 large servings. I have halved it a time or two and added chunks of ham to make a one dish casserole.
BUFFET SCALLOPED POTATOES
1 8 oz container chive and onion cream cheese
2 cups fat free reduced sodium chicken broth
1 cup milk
10 slices bacon, cooked, crumbled and divided
4-1/2 pounds Yukon gold potatoes (about 12), cut into 1/4 inch slices
1 onion, thinly sliced
1 cup shredded cheddar and Monterey jack cheese mixed
Heat oven to 400 degrees F. Cook first 3 ingredients in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with a whisk. Reserve 2 tablespoons bacon. Layer half each of the potatoes, onions and remaining bacon in 13 x 9 inch baking dish; repeat layers. Add cream cheese sauce and cover. Bake about 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 minutes. NOTE: I also sometimes add some bread crumbs.
I found this photo today among some I had not posted. It’s at least 2 years old (Conor wears his hair much longer now). It was either November or December, and he won this big stuffed Frosty the Snowman shooting baskets. And guess who got to carry it around all day? Photo below shows all the guys on Christmas Day with Frosty. That’s Charlie with Conor, Charlie’s dad and Charlie’s other half brother, Tyler.
Here is another salad side dish for the holidays, and soooooo easy to make!
TROPICAL FRUIT SALAD
4 kiwis, peeled and sliced
3 navel oranges, peeled, sliced and cut in half
2 mangos, peeled, cubed
1 pineapple, cut into bite size pieces
2 cups seedless red or purple grapes
1/2 cup reduced fat sour cream
2 tablespoons honey
1 teaspoon orange zest
Combine fruit and put on a platter. Mix remaining ingredients, then drizzle over the fruit just before serving. Garnish with thinly sliced fresh mint.
The spire on the right is the CAtholic church, and the one on the left is the Protestant (Church of Ireland) church. The four-story building of middle (on the skyline) is the Grand Hotel before it had wings added on each side.
We are still getting fresh strawberries in California, so this is a nice, fast salad as a holiday side dish…or in the early spring when the local ones start appearing again!
STRAWBERRY CANDIED PECAN SALAD
1 5 oz package baby greens, washed
3/4 cup sliced fresh strawberries
1/4 cup shredded Parmesan cheese
1/4 cup sliced red onions
1/4 cup coarsely chopped candied pecans
1/4 cup Balsamic Vinaigrette dressing
Combine all ingredients except dressing. Ross with dressing just before serving.
NOTE: If you want to candy the pecans yourself instead of buying them, combine nuts and 2 tablespoons sugar in a skillet and cook and stir on medium heat 5 minutes or until sugar is melted and evenly coats the pecans. This method can be used for any nut.
This photo is of my father’s first cousin, Eva Lee Ferrier, I think taken when she was about 13 or 14. Her parents were Bertie and Lawrence Ferrier, whose photo I put up yesterday. Eva Lee married a man named Campbell Goodall and lived in LaCrescenta, CA for many years.
Another candy recipe for the holidays, It makes about 4 dozen “turtles”.
SALTED CARAMEL TURTLES
8 cups pecan halves
2 – 12 oz bags semisweet chocolate morsels, melted
3 cups sugar
2 cups heavy whipping cream
1-1/2 cups light corn syrup
Coarse kosher salt
Combine pecan halves and chocolate in a large bowl, stirring to coat. Drop pecan mixture by rounded tablespoonsfuls 2 inches apart onto parchment paper. Let stand for one hour, or until chocolate is set. In a large heavy bottomed Dutch oven, combine sugar, cream and corn syrup over medium high heat. Stir constantly until mixture reaches 240 degrees F. Remove from heat, let cool until sugar mixture reaches 190 degrees F. Spoon mixture over top of each pecan cluster, and sprinkle with kosher salt. Let stand for one hour or until completely cool. Store in an airtight container.
This recipe makes about 3 to 4 dozen pieces, and they are REALLY good!
2 cups sugar
2 cups firmly packed light brown sugar
2 cups heavy whipping cream
1/2 cup butter, softened
3 cups chopped pecans
In a large heavy bottom large Dutch oven, combine sugars and cream over medium heat. Stir constantly until sugar mixture registers 228 degrees F on a candy thermometer. Add butter and pecans, and continue to stir until mixture registers 240 degrees F on a candy thermometer. Remove from heat and beat vigorously with a wooden spoon until mixture just begins to thicken and lose its glossy appearance (3 to 4 minutes). Working quickly, drop by rounded tablespoonfuls 2 inches apart onto parchment paper. Let cool completely, and store in an airtight container.
Sorrento Terrace in Dalkey, Ireland, is famous as being the most expensive piece of real estate in Ireland. There are house houses connected into one terrace, and Number 8 has a terrace along side it. I was leaning over the fence, taking this photograph on my last full day in Ireland looking toward Killiney Bay and that’s the Sugar Loaf Mountain sticking up with a point to the very left.
The only time consuming part of this recipe is cutting the potatoes. If you manage to slice through, you can still bake the potatoes in smaller pieces. They come out looking like a “fan” on top.
CHEESE & HERB POTATO FANS
8 medium potatoes
1/2 cup butter, melted
2 teaspoons salt
1/2 teaspoon pepper
2/3 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
2 tablespoons minced fresh chives
2 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
Preheat oven to 425 degrees F. With a sharp knife, cut each potato into 1/8 inch slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13 x 9 inch baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes. Bake 50 to 55 minutes or until potatoes are tender. Toss cheese with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.
This photo was taken in 1939 at the Cumberland Presbyterian Church in Phillipsburg, Missouri. This is one of the Sunday School classes with their teacher. However, I have no idea who any of the people are in this image.
Except for baking the crust, this pie requires no other baking or cooking.
OREO MUD PIE
22 Oreo cookies, finely crushed (about 2 cups with the middle removed)
3 tablespoons butter, melted
1 quart (4 cups) coffee ice cream, softened
1 cup hot fudge ice cream topping or sauce
Mix cookie crumbs and butter until well blended; press onto bottom and up sides of 9 inch pie pan. Spread ice cream into crust; top with duge topping. Freeze at least 6 hours or until firm.
NOTE: I once put this in the freezer and forgot the topping. When I went to serve it (with a bunch of people waiting on dessert), I simply warmed the fudge topping and poured it over each slice and added a dollop of whipped cream.
This photo shows my mother’s aunt, Blanche Bennett Shank, and her daughter, Ruthene Shank. Taken in 1930 when Ruthene was about three years old. At this time, they lived in a house that was across the road from the Phillipsburg Schoolhouse in Phillipsburg, Missouri. Blanche’s husband, Ed Shank, was my grandfather’s brother.
Now that we’ve officially moved into the holiday season (where does the time go?), I thought I would post this old standby recipe for eggnog pancakes. You can turn that last bit of leftover eggnog into a really different and festive breakfast treat. Use it instead of milk when mixing up your favorite pancake batter, and it can also be used for making waffles. Here is one that I use when making it from scratch.
Mix together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 2 slightly beaten eggs, 2 cups eggnog, and 1/4 cup canola oil. Cook pancakes on a griddle one to 2 minutes or until golden brown on both sides. You can look for bourbon maple syrup if you like in specialty food stores.