I have posted many photos of Croagh Patrick near Westport in County Mayo. Here is some information about the annual last-Sunday-in-July pilgrimage made today and an earlier post about the mountain. Click on the link below.
The recipe for this sangria says it is restaurant style, but I think it’s unusual because of the blackberries and orange flavored liqueur.
RESTAURANT STYLE RED SANGRIA
On a tray, freeze two cups grapes and 12 oz blackberries and raspberries. In a large pitcher, mix one 750 ml bottle dry red wine, one cup orange juice, 1/2 cup tequila, 1/4 cup orange flavored liqueur, 3 tablespoons sugar and one orange, sliced. Chill one hour or up to one day; to serve, add frozen fruit.
NOTE: I always serve sangria with sparkling water and lots of ice cubes.
Here is a good sangria recipe without any alcohol. Kids especially like this one.
TROPICAL FAUX SANGRIA
IN a large pitcher mix 4 cups pineapple juice, 2 cups each orange juice, cream soda and pineapple chunks; one sliced medium orange and one half sliced green apple. Chill at least one hour and up to one day.
Another summer sangria recipe.
In a large pitcher, mix one 750 ml bottle dry white wine with 1/2 cup each gin and packed mint leaves, 1/2 English cucumber, sliced; 1/2 honeydew melon, cubed; and 3 tablespoons sugar. Chill at least one hour or up to one day, serve topped with one cup seltzer.
My grandchildren loved breaded and fried (even sauteed) zucchini when they were small. One of them still eats them but only this recipe. This is much less expensive than buying the frozen ones, and of course, these are not processed. I also sometimes bake these in the oven…just spray a baking sheet or oil well with olive oil, place the breaded zucchini on the sheet and spray again with cooking spray.
Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, one cup water and one egg in a bowl. Combine two cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of oil at 350 degrees until golden. About 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.
If you can get either White Lily or Martha White flour for this recipe, it’s just that much better!
QUICK AND EASY SOUTHERN BISCUITS
3-1/2 cups all purpose flour
1-1/2 tablespoons baking powder
1-1/2 teaspoons baking soda
1-1/2 tablespoons sugar
3/4 teaspoon salt
6 tablespoons butter, cut up and cold
2 cups buttermilk, cold
2 tablespoons melted butter
Preheat oven to 500 degrees F. Grease a 9 inch square baking pan and 1/3 cup measuring cup. Sprinkle 1/2 cup flour on rimmed baking sheet. In a food processor, pulse 3 cups flour, baking powder, baking soda, sugar and salt; add butter. Pulse to form coarse crumbles; transfer to bowl. With rubber spatula, stir buttermilk into flour mixture until just combined. With greased measuring cup, scoop dough onto floured baking sheet (makes about 9 biscuits). Lightly dust mound with flour from baking sheet. With floured hands, gently arrange mounds in 9 inch pan in three rows of three. Brush with melted butter. Bake 5 minutes. Reset oven to 450 degrees F. Bake another 15 minutes or until golden brown. Cool in pan two minutes. Carefully invert onto wire rack. Serve warm. Or cool, wrap tightly and store at room temperature up to 3 days. To serve, reheat at 350 degrees for 10 minutes.
I have been scanning Westport photos and sending them to the Westport Historical Society as they are putting together a book on the town’s history. Let me know if any of you have anything to contribute and I will put you in touch. Michael Cusack’s shop is there on the left. I think this may be the same Cusack family that produced Michael Cusack, the cyclist.
This is a photo from the 1940′s, after Aunt Annie’s husband, Walter Tweddell, passed away. Ednah left San Francisco, where she worked in a beauty salon, and came to live with her mother in the little house in Highland Park. Ednah opened her own salon there and worked full time until the early 1960′s. Aunt Annie passed away in 1953 and is buried next to her husband at Forest Lawn Cemetery in Glendale, California.
I really like curry, and I don’t make it often enough. Here is a great casserole dish which calls for two teaspoons of curry powder; as most of you know, there are many types of curry powder. I prefer a mild madras, and sometimes I add another teaspoon.
CURRY CHICKEN AND RICE CASSEROLE
3 tablespoons olive oil
1 – 8 oz container sliced baby portobello mushrooms
1 red bell pepper, chopped
1 large yellow onion, chopped
1 tablespoon minced garlic
8 cups chopped cooked chicken
6 cups cooked jasmine rice
1 – 10 oz packaged frozen chopped broccoli, thawed
1 – 16 oz container low fat sour cream
1 – 10 oz pkg can cream of mushroom soup
3 cups shredded sharp Cheddar cheese, divided
1 cup shredded Swiss cheese
1 tablespoon fresh lemon juice
2 teaspoons curry powder
2 teaspoons salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F. Lightly grease a 3 quart baking dish with nonstick cooking spray, set aside. In a large skillet, heat olive oil over medium heat. Add mushrooms, bell pepper, onion and garlic; cook 10 minutes, stirring occasionally. In a large bowl, combine chicken, mushroom mixture, rice, broccoli, sour cream, soup, 2 cups Cheddar cheese, Swiss cheese, lemon juice, curry powder, salt and pepper, stirring to combine. Spoon chicken mixture into prepared pan, and top with remaining one cup Cheddar cheese. Bake 45 minute or until browned and bubbly. Serve immediately.
This is my mother’s first cousin on the right, the daughter of her aunt, Anna L. Tweddell. Ethyl married William Roscoe Rodgers in 1908 in Stevensville, Montana and in a few years they moved to Spokane, Washington where they lived until their deaths. Bill (or Roscoe as he was sometimes known) was a master carpenter. Interesting old truck on the right. I think this has to be l940′s or maybe late 1930′s. They had two children, Billy and Ritzanna Rodgers.
Summertime is Sangria time!
ROSE – WHITE PEACH SANGRIA
In a large pitcher, mix one 750 ml bottle dry rose wine, 1/2 cup elderflower liqueur such as St. Germain, 1/4 cup brandy, 1 cup raspberries, and two medium white peaches, sliced. Chill at least one hour or up to one day.
I think this photo was taken about 1928-1930, maybe even a little later. That’s Ednah on the left, her brother Oscar Faulkner, then Ednah’s daughter Ruthanna Lewis, and finally Aunt Annie, Anna L. Tweddell by this time, having married Uncle Walter in 1923. They appear to be standing in front of a boat or something…cannot figure out what that is in the background to the left of Ednah’s arm.
My mother and Larry in California, 1938. There’s the Taylor Tot again, and my mother is wearing that dress she made the year before. She certainly got a lot of mileage out of it as it’s in a lot of the photos from that period.
Another way to serve pork tenderloin.
SCALLOPINI ALLA MARSALA
1 head radicchio, halved, cored and sliced into eighths about 3/4 inch thick
1 pound portobello mushrooms, stemmed, caps cut into 1/4 inch thick slices
1 tablespoon olive oil, plus more for drizzling
slat and pepper
1 pound pork tenderloin, cut on the bias into 1/3 inch slices and pounded to 1/8 inch thickness
1/3 cup fresh sage leaves
1 tablespoon unsalted butter
2/3 cup Marsala wine
Preheat oven to 425 degrees F. Spread radicchio on half of a rimmed baking sheet and mushrooms on the other half. Drizzle with oil; season with salt and pepper. Roast until barely tender, about 10 minutes. Lightly dredge pork in flour. Heat a large straight-sided skillet over medium heat. Swirl in oil and cook sage until just crisp, one minute. Remove from skillet. Swirl in butter and cook pork in two batches until lightly browned around edges, one to 2 minutes on each side. Return all pork to skillet. Pour in wine and simmer until reduced to a glaze, about one minute. Add radicchio and mushrooms, coat with sauce and serve.
It was clear in Ireland for several days in June, no clouds, no wind, and warm weather…as high as 77 degrees…a real heatwave for them. This was taken by a friend standing on Sandycove Beach at sunset, looking towards the Dun Laoghaire Pier. You can see the two church spires on the horizon.
This is a great dish to serve with rice or rice pilaf.
1 pound large shrimp, peeled and deceined, tailes on
3 large eggs, beaten
1/2 cup finely grated Parmesan cheese
all purpose flour for dredging
1/2 cup chicken broth
1/4 cup dry white wine
2 lemons, one juiced and one sliced
1 tablespoon olive oil, plus more as needed
1 tablespoon unsalted butter
1/4 cup packed fresh flat leaf parsley leaves
Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.
Whisk together broth, wine and lemon juice; set aside. H Heat a large skillet over medium heat. Swirl in oil, then butter. Cook shrimp in 2 single layer batches, adding more oil between batches as needed, until golden, about 1-1/2 minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.
This little photo has a lot of writing on the reverse side, but it’s very hard to read. I can decipher that this was the cabin of Ethel Hersht, Detroit (I assume Michigan). I think that’s a lake in the background. Does look a lot like a lake cabin, doesn’t it?
I love all kinds of cornbread. Here is a recipe that uses whole grain flour as well as cornmeal.
WHOLE GRAIN CORNBREAD
1-1/4 cups yellow cornmeal, preferably whole grain
3/4 cup white whole wheat flour or all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup corn, fresh or frozen, thawed
1 large egg
3/4 cup low fat milk
3 tablespoons canola oil
3 tablespoons honey or sugar
Preheat oven to 350 degrees F. Coat an 8 inch square baking pan with cooking spray. Whisk cornmeal, flour, baking powder and salt in large bowl. Pule corn and egg in a food processor or blender until almost smooth. Add milk, oil and sugar (or honey), pulse until combined. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly. Bake until a toothpick comes out clean, about 25 to 30 minutes. Let cool in the pan on a wire rack for at least 10 minutes. Serve warm or at room temperature.
This is an old photo from the 1920′s of Westport House, n Westport, County Mayo, Ireland. Westport House is the home of the Browne Family, Earls of Sligo. The site was once the home of O’Malley Castle, Grace O’Malley, lady pirate, being the most famous of the bunch in this area.
Here you get a view of two old cars. That may have been my parents’ 1929 Chevy on the left but not sure. Their first car had a rumble seat! That’s Larry on the left, then with four unknown little boys, though one may have been a cousin. That’s Loretta Hill in front looking to her left.
I add about one cup of mixed vegetables to this recipe, just to get more vegetables into it.
MEXICAN SHEPHERD’S PIE
1 pound extra lean ground beef
1/2 cup sliced green onions
1 cup thick salsa
1-1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can (11 oz) mexicorn, drained
2 cups mashed potatoes (or use one pouch of loaded mashed potato mix) mixed with butter
1 cup milk
1/2 cup shredded cheddar cheese
1 medium tomato, sliced in thin wedges
Cook ground beef in 10-inch skillet with 1/4 cup of green onions over medium heat about 7 minutes, stirring occasionally until beef is cooked, drain well. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until thoroughly heated. Spoon potatoes over corn in skillet, spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover, cook over low heat for about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes; Garnish with tortilla chips around outside edge of skillet.
This recipe takes about ten minutes to prep and about thirty minutes to cook.
EASY WEEKNIGHT CHICKEN PARMESAN
8 oz cooked spaghetti
1/3 cup panko bread crumbs (Italian flavor)
1/3 cup shredded Parmesan cheese
4 boneless skinless chicken breasts, flattened slightly
2 cloves garlic, minced
1 – 18 oz jar tomato cooking sauce or spaghetti sauce
1 cup shredded mozzarella cheese
Cook and drain spaghetti as directed on package. In a large plastic resealable bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mix, set aside. In a large skillet, heat 2 tablespoons oil over medium heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts, cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover, reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear (at least 165 degrees F) and cheese is melted. Serve with spaghetti.
Another one of the images I am submitting for the upcoming history of Westport book being published later this year by the Westport Historical Society. Click on the image for a larger view and you will be able to see the two men in the boat and the man and woman to the left of the hotel. She has on a long dress.