"In the Garden"

The beautiful old hymn "In the Garden" was one of my dad's all-time favorites.  He had a wonderful voice, and he sang a little bit of everything.  He would even make up lyrics to familiar tunes to sing to his grandchildren.  The special one was about my niece Rebecca Jill. 

Dad was a farmer who took pride in preparing the earth, planting, watching the seedlings grow, and harvesting the rewards.  He would drive daily to his fields to check the corn and beans.  I don't know how many times I heard, "Come on, Mom, let's take a ride and check the crops."

The song "In the Garden" is special to all of our family.  My grandma had one of the most beautiful flower gardens in the area.  She worked very hard at it, and I remember my sister and I always going out to take a look. It was always so tempting to pick something, but we knew better!  Grandma, of course, had a vegetable garden, but the colorful blooms caught our attention when we were little.

I love to plant a vegetable garden.  Digging in the dirt, planting, watching the seedlings, and harvesting are some of my favorite summer past times.  I sometimes go out and walk in it three or four times a day.  Maybe it gives me a sense of contentment.  When I mentioned this to my mom, she said that it was what Dad would do, and many of those memories came flooding back. That comment was special to me; perhaps spending time "In the Garden" is a trait that I inherited from Dad.  I like to think so. 

"I come to the garden alone, While the dew is still on the roses,
And the voice I hear, falling on my ear, The son of God discloses.
And He walks with me, and He talks with me,
And He tells me I am His own,
And the joy we share as we tarry there,
None other has ever known."  (C. Austin Miles)

This is the time of year that tomatoes really start to ripen and burst with flavor.  Most of the tomatoes that come from my garden go into making catsup.  Yes, that's right, I make gallons of catsup every summer and fall.  Tom and I didn't have a pre-nup ( there wasn't much to nup....hahahha); however, we joke that it was in the marriage contract that I had to make catsup.  He loves it!!!!  He eats it on just about everything.

In my opinion, it is an acquired taste because it is so sweet, but I do love to cook with it.  (I still buy Heinz for myself.) This catsup does work as a special base to several things that I make.  Baked beans, barbecue sauce, and meatloaf are not the same without this "Crosby Catsup."  The recipe came from my mother-in-law Nancy, who learned it from her mother Violet Gatewood.

The simple recipe is not the task; the process is the trick.  So here is my contribution from "In the Garden."

Barbara, this one is for you.

Crosby Catsup (or as Tom would say keeethcup ....tee hee)

1 gallon tomato juice
1 quart sugar
1 pint apple cider vinegar
salt to taste
sprinkle of cayenne pepper

• Use your own processing method for extracting the tomato juice (and hey, if it is buy the large cans at Sam's Club, no one will ever know!!!)
• Combine the juice, sugar, and vinegar in a large, heavy-bottomed stock pot.  Allow room at the top for a rolling boil.  It will scorch easily as it thickens if the pot is thin metal on the bottom.
• Throw in the salt and sprinkle on the cayenne.  I only use a minimal amount of this pepper.
• Bring the mix to a boil and let it cook down until it is a thick consistency.
• Check and stir often to prevent sticking and scorching.
• This will take hours; so plan on the timing.  It can be turned off and then back on to continue the thickening process.
• This batch makes about 4 pts. of catsup.
• I now just pack it in quart jars because I use so much in my cooking and Tom's eating.
• Use clean jars and lids ( you know the routine).  Pack it just off of the boil, and you will not even have to process it any further.  It will seal on its own.  Just screw the lids on tight and listen for the "pings." 
• Be careful; this is hot and will burn badly.  Use canning safety precautions.  Don't let the kids help with the cooking, packing, sealing.  It can spatter; so just be aware.
• Of course, let your children pick the tomatoes, help squish them, clean up the mess - it builds character!  hahahah

The following shows the process that I use and the results that are achieved.

I use a Vitamix Machine.  You may have seen these advertised on QVC, at the State Fair, or in cooking magazines.  This machine helps to create a whole food product.  In my catsup there is the flesh of the tomato, the skin, and perhaps even some seeds.

The motion of this machine is so powerful that it breaks down everything into a smooth puree.

• Wash the tomatoes.
• Take out the core.
• Squish the tomato over a bowl, bucket, etc. to get out as much water and seeds as possible.
• Process the tomatoes.

Once you have 1 gallon of juice, add the remaining ingredients.

Begin the cooking.  I start my burner on High, then adjust as needed.  You know your stove.

Just keep cooking.

And cooking.....

Now it is time to put it into the jar and seal it.

The "Crosby Catsup

This is my rendition of "In the Garden."  I hope you enjoyed the stories, the song, and the recipe.

Until next time, friends

"Just tell me how to make the ...soup!!"

My mom has not only been a terrific mother to all three of her children, but she is truly my hero.  In the past year, she has undergone surgeries, chemo, hair loss, personal losses; and still she is a beautiful, vibrant woman. 

We were actually coming home from one of her doctor's appointments, and we were just yacking.  We started to talk about cooking, and for some reason, the topic wandered to my broccoli cheese soup.  She wanted to know how I made it, and with a smirk, I said, "Maybe you'll have to read my blog."  Do you know what this sweet little church lady said to me????  Are you ready for this?  Wait for it........

"Oh, piss on your blog, just tell me how to make the damned soup!!"  hhhhhhhhhhaaaaaaaaaaa
I just died!  The car was probably bouncing down the road.  We just looked at each other and laughed and laughed.

I know now that my mommy is feeling better.  Bless her heart; she is a treat!

Of course, I told her how to make the soup.  I am also going to share it with all of you.  It is one of my husband's favorites.  He could eat soup every night, and we do have it regularly, no matter the season.

The "Damned" Soup  (Oh, get over it.)

Ingredients:

One head broccoli steamed, cooled, and (head) chopped.  (Use the stems for something else or discard.)

1/2 stick butter
1/3 cup canola oil
1/2 cup flour
10-12 oz. chicken broth
10-12 oz. milk (I use whatever I have on hand, even skim.)
1 lb. Velveeta, cubed (I use the 2%.)
1 tsp. onion pwd.  (My hubby does not like onions; otherwise, I might use a little grated onion instead.)
salt  to taste
pepper to taste

Process:

In a heavy bottomed soup pot or dutch oven, melt the butter and oil together.

Add the flour to make a roux.  Make sure that the flour cooks.

While flour mix. is bubbling, pour in the chicken broth, quickly whisking to avoid lumps.  Allow this to come to a light boil to thicken.

Add the milk.

Add the cheese cubes.

Allow to lightly bubble to make certain that all of the ingredients have combined.

Add the broccoli.

Add the onion pwd., salt, and pepper.

Allow the soup to bubble slowly to make certain that flavors have combined and the flour has cooked.

There you have it.  Enjoy!

Notes:

• If the soup is not thick enough for your taste, take about 1/3 c. flour and a little broth or water (until it is pourable) and mix together really well.  Do not allow lumps to form.  Pour it into the hot soup and stir well.  Let this lightly bubble to allow the flour to cook.
• As the soup comes together, stir frequently with a rubber spatula so that it will not stick.  This could scorch if left unattended.
• Garnish with shredded cheese, croutons, herbs, etc. 

Now everyone knows how to make the "d" soup!  LOL....thank you mommy for this most amazing memory!

Carol Lee, I hope this made you giggle hysterically, and Bonnie, I hope it tickled you to your toes!
Family, Friends, Food, and Fun - it doesn't get much better than that!

Until next time, friends

Easy as 1-2-3

The easiest cream pasta sauce ever only takes three main ingredients!  This concoction can work for a variety of pastas and probably other dishes that I haven't even considered.  Other uses may come to me as I think about it. 

The three ingredients are cream cheese, milk, and butter (no, I am not Paula Dean, but I bet we are related in some way). Most of us usually have these on hand in some capacity; so it can be a last minute go-to meal. This sauce is microwave friendly; so it is a cinch to whip up on short notice. 

Since day light savings time is here, my husband and I often look at the clock and do not realize what time it actually is.  Usually it's after dinner time, and I have not even thought about a thing to prepare.  Those are the times a dish like this comes in so handy. 

1-2-3 Pasta Cream Sauce

1- 8 oz. pkg. cream cheese
1/3 c. milk
3 T. Butter


In a microwave- safe dish, cube the cream cheese.

Add the milk

Add the butter

Microwave on high for 2 1/2 minutes.

Use a large whisk to cream everything together.  If it is a little lumpy, put it back into the microwave for a minute or so. 

Whisk again, and it should be smooth and creamy. (If it seems a bit too thick, add a bit of milk.) That's it!  No kidding!

Seasoning:

I usually add pepper and a smidge of garlic pwd.  (Add salt if you think it needs it.  Just salt your pasta water really well, and it probably won't need much additional salt.)

Serve this with your favorite pasta.  I like linguine for this.  It can stand up to the sauce which is a little thicker than a tomato based sauce.

Ideas:

• If you like a sharper taste such as an Alfredo style, throw in a handful or two of Parm. cheese.  This will probably thicken it; so you should probably add a little more milk.
• For a light version, use low or no fat cream cheese, skim milk, and a lighter butter or marg. (It seems to make little difference in the taste or texture.)
• For a heartier main meal, mix in cooked chicken or shrimp.
• For a more elegant look for company, top it with a grilled, sliced chicken breast with some fresh herbs sprinkled on top. (Parsley or French tarragon would be great.)
• Serve with shrimp scampi on the side with herbs.
• For a meatless version, mix in slightly steamed veggies such as carrots, squash, broccoli, mushrooms, spinach.....whatever you like - make it yours!
• This also makes a great sauce to use as one of the layers in lasagna.  Wow!
• This cream can be mixed into a meat/tomato sauce.  It adds creaminess, flavor, and gives it a pretty blush color.
• If you are serving a large pasta meal to family or friends, make both the meat sauce and the cream sauce to give your guests a choice....hint....they usually want both...hahaha.

Additional thoughts:

• I have not tried this, but I bet this would make a great topping for a veg dish like broccoli or cauliflower.  Also use it for a frozen California blend.
• Oh, oh...squirt in a bit of lemon juice to make an easy hollandaise sauce!  This would be delicious on eggs benedict or grilled veggies.
• It might even be a super topping for a burger!  That sounds good; I will probably try that!

We all lead such busy lives that  having a quick go-to meal serves a great purpose.  Try this soon; I think you will really enjoy it. 

Until next time, friends



"You twist it......twist it!"

Many variations of pasta salads are found in recipe boxes, cookbooks, and even packages on the shelf at the grocery.  However, I like the flavors that are in the version that I have created.  This particular dish contains no mayo or eggs; so it is a great choice for hot weather. Have you seen the forecast for this next week?!  Also, many of you may be attending picnics or pitch-ins; so this salad would be great for Memorial Day gatherings. (In fact, the movie quote is from The Great Outdoors.) If you are asked to contribute to a meal or cookout this weekend, volunteer to bring the pasta salad! ( I just hope you are not all attending the same party!)

Trista, this one is for you!

Twisted Pasta Salad
1 box/bag tri-colored rotini (the twist)
1 bottle Kraft Zesty Italian dressing (Any brand is ok, but I really like this one.)
3 T. sugar
1 t. seasoned salt
2-3 carrots, chopped
1-2 stalks celery, chopped
1 cucumber, peeled, seeded, and chopped
1 small pkg. white button mushrooms, stems removed, sliced
1 small pkg. grape/cherry tomatoes (or chopped tomatoes)
4 green onions, chopped (use some of the green)
1 small can black olives

(Amounts can be adjusted to your own taste.

• Cook pasta to al dente  (Don't allow it to overcook and become mushy because it needs to soak up the dressing.)
• Cool the pasta
• Add 3/4 bottle of dressing (Shake this really well.)
• Add sugar
• Add salt
• Stir together well
• Add veggies
• Combine all
• Cover and chill for several hours or overnight

To serve, add the remainder of the dressing in order to moisten the salad.  I usually buy 2 bottles of dressing because the pasta keeps soaking up the liquid.  Just add more as needed.

Tips:

• This makes a large bowl of salad. If you are making this for a medium sized family, you might want to cut the amounts in half unless you want to eat it for a week!
• A really light version can be made by using "light" dressing and Splenda or another sugar substitute. (My friend Chrystal tried this, and she thought it was great.)
• If 3 T. of sugar sounds like too much, add gradually and taste as you go.  The sweetness is needed though in order to round out the flavor of the dressing.  The same is true if you are using artificial sweetener.  (or you could use a combo of both)

Ideas:

• To make this a main dish, add Italian style meats such as pepperoni/salami or even turkey/ham.  Cubed cheese would be good as well.
• Add any other seasonings or fresh herbs that you enjoy. (basil, oregano, etc.)
• If there is something that you do not like in the list of ingredients, leave it out and throw something in that you do like.  (peppers, broccoli, cauliflower, green olives, capers, etc.)
• If you do not care for Italian dressing, use a different kind or mix 2 or 3 kinds together....sure!  go for it! 
• Other shapes of pasta could be fun too.  However, the tri-colored type does give extra flavor in my opinion.

Hopefully, readers are enjoying my writings.  I love doing this and really feel that I'm in my element.  I love to mess around in the kitchen and to help people.  If you ever have any questions, please feel free to use my facebook account. 

Also, please send comments whether good, bad, or ugly.  If there is something you don't like, let me know; I won't cry too hard-- I promise! 

The fun about doing this blog is that you, my friends, can try all kinds of dishes.  I don't always find success, and if I don't, there is always the country garbage disposal (throwing it over the fence or putting it in a dog dish...hahahahahah.)  My father-in-law used to joke that he'd let his dog try it first, and if she liked it, then he probably would too.


This may be the only offering I have this week.  I will add articles whenever I can.  This summer should be full of food ideas.  Just check every couple of days. Thanks so much for reading and participating in something that I am thoroughly enjoying.

Until next time, friends

"I like pizza, Steve."

Everyone I know likes pizza.  (Even #4 likes pizza. If you have not seen the movie Multiplicity starring Micheal Keaton, it would be a good weekend choice.)  The "pie" can have almost any type of toppings; so there should be something for everyone!

The pizza idea that I am going to share is quick and easy.  (Using a pizza crust mix works as a shortcut.) This makes a great weekend treat and would make a fitting accompaniment to the movie that I have suggested!

This idea is not totally mine.  I saw just a snippet about this on TV somewhere....I caught the final result; so I had to figure out the process.  Giving credit where credit is deserved is important to me; so the brief look from TV is all that I know about this dish.

The Deep Dish Pizza Pot Pie can be rich; however, the ingredients can be altered a bit which will be addressed later.

Deep Dish Pizza Pot Pie

Ingredients:

• 1 lb. bulk sausage
• 1 jar/can pizza sauce (about 14 oz.)
• 1 pkg. pizza crust mix (I used the "Martha White" brand: thin and crispy- 6.5 oz.)
• cheese of choice (This is really cheesy which you can modify if you want to cut it down.)
• toppings of choice - anything could work here

Process:

• 2 oven- proof bowls:  For those of you who know "Longaberger" lingo, I used two small "low bowls."  They were perfect; they measure 5 1/4" d x 2 1/4" h - 14 oz.  This was a perfect size; so Pyrex or anything like this should work.  If you are interested in acquiring some "low bowls," let me know, and I can probably hook you up. (They are $14 dollars each plus tax and shipping.  They bake like a dream.)

Once you have selected the baking dish, the real fun begins!

• mix the crust according to pkg. directions  (Any brand should work, or you can make your own; but since this is a weekend movie night theme, I chose the easy way.) Set this aside to rest.
• Brown the sausage and drain really well.  Mix this with the pizza sauce.
• Spray the bowls on the entire inside with cooking spray.  Also spray the outside rim about an inch down all the way around the bowls.
• Place the cheese in the bottom of the bowl.  I used 1 round slice of provolone in the bottom, then I put in 2 pieces of muenster kind of overlapping in the middle and a bit up the sides, then I threw in some shredded mozz. (maybe half a palm full)
• Put in the toppings.  I used fresh sliced mushrooms and chopped onions for mine. 
• Ladle the some of the sauce on top.
• Divide the dough in half and make a round that will cover the top and come down the outside of the bowl an inch or maybe a bit more.  It needs to make an adequate deep dish edge.
• Poke a small hole in the top so the steam can escape. 
• Put the bowls on a cookie sheet for stability in the oven.
• Bake at 350 degrees until the top is browned and the contents are hot enough.  I would say about 20 minutes.  Just watch it - you know what to do.

Easy - right!  Of course, now comes the tricky part.  When you remove them, invert each onto its own plate. 

• Take a thin knife - I used a paring knife.  Gently run the paring knife between the crust and the bowl, trying not to break the crust.  Then take the tip of the knife between the crust and the bowl and gently lift the edge of the bowl.  You should then be able to grab the bowl with a hot pad and lift it entirely off the pizza.  Be very careful; the contents are extremely hot. 

Allow the pizza to set up a bit because some of the toppings that you choose may have water content in them like the mushrooms; so it helps for all of that juice to settle down.  However, Tom and I ate ours right away....haha.

This makes a perfect deep dish ( more than) personal pan pizza. 

Suggestions:

• Vegetarian
• Mexican style - taco meat, maybe some salsa, beans, (even some kernel corn would be great in this). Brush the top with some egg or spray it with cooking spray and sprinkle on some corn meal-serve with taco-like toppings.
• minis made in ramekins for the little ones
• let the kids make their own.....just don't allow them to "unveil" them
• lighten it up with fat free or reduced fat cheese and ground turkey or chicken
• use other meats that you like on a pizza
• traditional pot pie ingredients like chicken and vegetables with some type of white sauce/gravy
• The possibilities for this are many.

My husband really liked this; so that is a very good recommendation.  If sometimes, one is enough to share, the other should freeze really well.  I can't guarantee what freezing would do the trick of loosening the crust from the bowl, but it should work.

Hopefully, you will enjoy this new twist on a favorite.  Although it seems I have written a great deal, this idea is really fast and easy.

*Note:  There is at least one more movie that has the title of Multiplicity. Just make sure to see the funny one! 

Have a great weekend, everyone.

Until next time, friends

"If it was green, she'd cream it!"

My grandma was one of those wonderful country farm cooks.  She made everything from scratch, and her kitchen always smelled of something warm and welcoming.  I spent many hours with her and my grandpa, and after he passed, I spent even more time with her.  She was always cooking or baking.  In fact, she used to cater weddings with my aunt Marjorie (her sister).  If you (yes, the English teacher is using "you" because I am talking to you all as friends) are from Shelby County or a nearby area, she may have made wedding cakes, birthday cakes, cookies, mints, and/or noodles for your relatives or acquaintances.  Her name was Maxine Adams. 

My mother Betty is also a great cook.  She bakes like an angel!  She, too, bakes her pies and cakes from scratch, and they are amazing.  We can always expect a birthday cake or pie on our special day.  Favorites are her amazing white cake, which was also the recipe that my grandma used for her wedding cakes, a German chocolate, a chocolate sheet cake and her peach or apple pie.  Those treats are truly special.

Now, back to the title of this page.  Grandma was a huge fan of game shows, which I will have to admit drove me a bit crazy at times.  However, I did enjoy Hollywood Squares, and my favorite star was Paul Lynde (for those of you who are old enough to remember his sense of humor). On one show the emcee commented to Paul that his (Paul's) mother was a great cook, and he rolled his eyes and said, "If it was green, she'd cream it."  Grandma and I looked at each other, and we both just about fell out of our chairs.  We cracked up!  Why?  That is exactly how my grandma cooked!!!  The creamier and richer, the better we liked it.  That says a lot for our ample girlish figures. 

I owe my mom and grandma so much of what I know today.  This blog is dedicated to both of them. 

My blog title "Scratch 'n Sniff" should make sense by now.   I also cook mainly from scratch.  I learned to cook by watching, listening, tasting, and sniffing.  My philosophy is that recipes are to be read as guidelines but not necessarily followed.  I just cook.  However, if I am sharing something with you, I will try my best to explain amounts.  I  am mainly about the technique and the process.  Anything can be adapted to accomodate different tastes. 

It is my sincere hope that you find this entertaining and informative.  Try some of the things that my family and friends enjoy.  They may become a favorite at your table. 

Watch for my next post that will include how to make a quick and easy deep dish pizza pot pie.

Until next time, friends!