Sunday, May 26, 2013


                                  HAPPY MEMORIAL DAY!

While this weekend seems to be known to most of today's folks as a long weekend to picnic and party and indulge, the real meaning of remembering our soldiers and veterans seems to have been lost for the most part. So lest you forget, the reason we can celebrate and share a nice picnic with family and friends without fear is thanks to our service men and women, past and present. Freedom isn't free.

Del "Abe" Jones

A time for picnics, time off work -
Vacations and the "Indy" -
A holiday, too often times
We forget what, it should be.

A time to pay respect to those
Who rallied to the battle cry -
Who gave their lives for liberty -
Those freedoms for you and I.

Such a waste of brave young souls -
Some still struggling through their youth
Who faced and fell willingly
Before wartimes' awful truth.

So as we share this holiday
With our friends or family -
Take a moment to give thanks to
Those who died so we'd stay free.

Let us strive for world peace -
For the end of greed and hate -
For next time, after "the war"
It just may be too damned late.
OK, now for the food part.  I am working this weekend, but I and my 
co-workers still found a way to not miss out. So, we made host sausage 
sandwiches with peppers and onions in tomato sauce with fresh 
rolls from Dalo's Bakery ( 1201 freas Ave., Berwick PA), baked beans, 
macaroni and cheese, coleslaw, watermelon and red beet eggs.

I am also going to share some recipes here from one of my Favorites, 
The Amish Cook. Today's feature is a Memorial Day menu with BBQ
 chicken, dutch potato salad etc.  Kevin runs an awesome blog and  could 
use some support, please hop over there and give him a hand.


2 c water
1 Tbsp garlic (or to taste, less can be used)
1 1/2 tsp Worcestershire sauce
4 tsp sugar
1/2 tsp pepper (or to taste)
1/2 c butter
1 Tbsp salt (or to taste)

Heat together in a pan until butter melts. Allow to cool. Soak chicken in this overnight in a baggie in the refrigerator. Grill until done.

1 medium head cabbage, cored and shredded
 1 medium onion, finely chopped
 1 cup white sugar
 1 cup vinegar
 1 teaspoon salt
 1 teaspoon celery seed
 1 teaspoon white sugar
 1 teaspoon prepared mustard
 3/4 cup vegetable oil

 In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar,
 salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool
 completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.


4 slices bacon
½ cup chopped onion
½ cup chopped green pepper
¼ cup vinegar
1 teaspoon salt
3 hard boiled eggs
⅛ teaspoon pepper
1 teaspoon sugar
1 egg
1 qt. hot, cubed, cooked potatoes
¼ cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper,
 sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. 
Blend and serve hot.


4 slices lean bacon
1/2 cup finely chopped onions
1/4 cup chopped celery
1 tablespoon flour
1/4 cup hot water
1/2 cup heavy cream
2 tablespoon boiled dressing
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups diced, hot, boiled potatoes
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chives
Additional heavy cream (optional)
2 hard-boiled eggs, sliced

Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 tablespoon, 
return to medium heat, add onions and celery. Stir in flour to coat the vegetable. Add water, stir and 
cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and 
pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. 
Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish 
with the sliced hard-boiled eggs.


2 cups raw spinach, finely chopped
1 thinly sliced peeled cucumber
4 green onions, chopped
1/2 cup sliced radishes
2 cups cottage cheese
1 cup sour cream
2 teaspoons fresh or bottled lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika, to taste
1/2 cup minced fresh parsley

Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.

Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad
 bowl and place a mound of cottage cheese in the middle.

Blend the sour cream with the lemon juice, salt and pepper and pour over the salad. Sprinkle the paprika
 in the middle and the parsley all around. Toss when ready to serve.

3 eggs, beaten
 1 cup sugar
 1 1 /2 cup melted margarine
 3 /4 cup sweet milk
 3 teaspoons baking powder
 2 cups flour
 1 teaspoon vanilla
 Pinch of salt
 2 cups rhubarb
 1 cup sugar
 1 cup boiling water
Cut and put rhubarb on bottom of pan.  Put sugar over rhubarb and then pour boiling water over rhubarb. 
Do this first then mix cake batter and pour over rhubarb. Bake at 350. Serve warm with milk and sugar if 
not sweet enough.


1 cup all-purpose flour
 1 /2 cup nuts
 1 stick margarine

 Mix well and spread in a 9 X 13 inch pan.  Bake for 15 minutes at 350 and cool.

 1st layer:
 1 cup Cool Whip
 1 cup powdered sugar
 1 8 ounce cream cheese

Cream together and spread over crust

2nd layer”

2 cups well drained crushed pineapple
 4 or 5 sliced bananas
 3rd layer
 12 ounces Cool Whip
 Chopped nuts on top of Cool Whip
 1 can Cherry Pie filling
 Hershey’s syrup drizzled over top

Refrigerate 24 hours before serving.

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