Grandma Sue's Split Pea Soup
- 2 cups dried peas
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 2 tsp. salt
Combine all ingredients in stock pot and cover with water about 3 to 4 inches above the peas. Cook 1 and 1/2 hours or so stirring frequently.
Monthly Archives: February 2014
Grandma Sue’s Deviled eggs
Grandma Sue's Deviled Eggs
Place raw eggs in large pan or stock pot. Add water until 1″ above eggs. Simmer 20 minutes on medium. Drain. Run cold water over eggs.
Peel while still warm. Rinse eggs. Dry eggs.
Cut eggs in half, placing yolks in large bowl.
Filing
Mash egg yolks with a fork or blender.
Add minced sweet pickle or sweet pickle relish, about 1 Tblsp per 12 yolks.
Add mayonnaise to taste, about 1/4 cup per 12 yolks.
Add about 1/2 tsp. dry mustard per 12 yolks, if desired.
Sprinkle with salt and pepper to taste. Mix well.
Use a teaspoon to fill egg white halves.
Sprinkle lightly with paprika.
You know what comes next!
Sweet dessert Crepes
Crepes
- 4 Tblsp melted butter
- 4 eggs
- 1/2 tsp salt
- 1/2 cup sugar
- 2 1/2 cups flour
- 2 cups milk
- 3/4 to 1 cup water +
- 1 to 2 tsp vanilla extract
- Melt 4 Tblsp butter in microwave-safe bowl. Cool somewhat.
- Add 4 eggs to bowl and beat.
- Add 1/2 tsp salt, 1/2 cup sugar, and 2 1/2 cups flour.
- Add 2 cups milk, 1/2 to 1 cup water, 1 to 2 tsp vanilla extract, and mix.
- Preheat a large, teflon or ceramic-coated skillet at 4.0 to 4.5 on an electric stove or low-medium on a gas range. You may need to adjust this warmer and lower as you cook.
- Melt a very small dab of butter to coat the pan. Use a paper towel to spread the butter around the pan and remove any excess.
- Pour about 1/4 cup batter into the center of the preheated, lightly greased pan and swirl the pan around to distribute a thin, round layer of batter across the bottom of the pan.
- Once the edges begin to brown and you can see browning on the center through the crepe, gently lift up one edge with a thin-edged spatula, then work the spatula under and toward the center of the crepe. Carefully flip the crepe over and cook on bottom side until you notice light browning (usually 10 to 20 seconds). Gently lift the edge of the crepe with the spatula to check for doneness. When the bottom side of the crepe shows some browning, gently lift it out of the pan and place it on a flat surface to cool. You can stack your crepes.
- Your crepe should be quite thin, almost rubbery, and, after cooking, it should be semi see-through. If your crepe is more like a thin pancake, add more water in 1/4 up increments until mixture is thin and soupy and cooks up semi-transparent. If you are in a very humid environment, cover bowl of crepe batter while cooking to avoid evaporation.
- Serve with fruit, cream, or cheese filling and abundant whipped cream or sweetened sour cream.
- For savory crepes that you fill with cheese and/or meats, simply omit the sugar and vanilla and add some spices, such rosemary, sage, etc.
Grandma Sue’s Mac and Cheese
Grandma Sue's Mac and Cheese
- 3 cups macaroni
- 3 cups extra sharp cheese*
- 12 oz cans) evaporated milk
- 2 tsp salt
- 1 tsp pepper
- 1 tsp mustard powder
- 1 Tblsp vegetable oil
Large soup/sauce pan
Baking dish with at least 6 to 8 cup capacity
Bring 6 to 8 cups water, 1 tsp salt, and 1 tablespoon vegetable oil to a boil.
Add 3 cups elbow macaroni. Cook about 7 minutes, until al dente.
Drain all water off of mac and then put cooked macaroni into baking dish.
Using same soup pan, add evaporated milk, 1 tsp salt, 1 tsp pepper, 1 tsp mustard powder (1 tsp paprika is optional), and 3 cups cheese. Cook over low heat until cheese melts.
Pour melted cheese sauce over pasta and stir in. Optionally, add about 1/4 cup shredded cheddar cheese topping and or bread crumbs. Optionally, sprinkle with paprika.
Cook in 325′ oven for 30 minutes.
You may want to put it under the broiler for a few minutes to brown up the top.
Serve after cooling a few minutes.
* Substituting sharp for extra sharp cheddar leads to heaping plates of disappointment.
Ariana’s Orange Honeysuckle Dry Oil Perfume Spray Recipe (8 ml)
Ariana’s Orange Honeysuckle Dry Oil Spray recipe
Ariana's Orange Honeysuckle Dry Oil Spray
Supplies for single 8 ml spray:
- 8 ml PET spray bottle
- Cyclomethicone
- Artisan perfume base
- Fragrance and/or essential oil
- pipettes, 1 for each fragrance
– – –
Fill spray bottle 75% to 80% with cyclomethicone.
Add 5% artisan perfume base
Using pipettes, one for each fragrance, add the following scented oils:
- 20 drops Mandarin Orange
- 20 drops Heavenly Honeysuckle
- 1 drop Ylang Ylang
Attach spray top, shake, use as body mist, clothes/linen, or room spray. The scent will meld over the next 3 to 30 days.
Ariana’s Peach Bear Claw Dry Oil Spray Recipe (8 ml)
Ariana's Peach Bear Claws Dry Oil Spray
Supplies for single 8 ml spray:
- 8 ml PET spray bottle
- Cyclomethicone
- Artisan perfume base
- Fragrance and/or essential oil
- pipettes, 1 for each fragrance
– – –
Fill spray bottle 75% to 80% with cyclomethicone.
Add 5% artisan perfume base
Using pipettes, one for each fragrance, add the following scented oils:
- 30 drops Fresh Peach
- 15 drops Carmel Sensation
- 5 drops Almond Cream
Attach spray top, shake, use as body mist, clothes/linen, or room spray. The scent will meld over the next 3 to 30 days.
Ylangy Lemon Petals Dry Oil Spray Recipe (8 ml)
Ylangy Lemon Petals Dry Oil Spray
Supplies for single 8 ml spray:
- 8 ml PET spray bottle
- Cyclomethicone
- Artisan perfume base
- Fragrance and/or essential oil
- pipettes, 1 for each fragrance
– – –
Fill spray bottle 75% to 80% with cyclomethicone.
Add 5% artisan perfume base
Using pipettes, one for each fragrance, add the following scented oils:
- 25 drops Lemon Verbena
- 18 drops Ylang Ylang
- 15 drops Neroli
- 14 drops Ginger
- 10 drops Rose Petals
- 10 drops White Jasmine
- 8 drops carnation
- 8 drops hyacinth
- 6 drops vanilla
- 5 drops honeysuckle (“Heavenly”)
- 1 drop Almond (“Cream”)
Attach spray top, shake, use as body mist, clothes/linen, or room spray. The scent will meld over the next 3 to 30 days.
