Tried and True Side Dishes

March 21, 2020, 8:22 a.m.

I thought I would be teaching these recipes to you in person, but since that is not possible because of the quarantine, I wanted you to still have the recipes since you will have a lot of extra time to cook :) 

These recipes are my tried-and-true, made-them-for-many-years recipes....

serves 4-6

2 cups yellow squash, chopped, boiled and drained very well
¼ cup Cheddar cheese, grated
½ cup cracker crumbs, crushed
2 eggs, lightly beaten
1 teaspoon sea salt
2 tablespoons milk
1 tablespoon sugar
2 tablespoons butter, melted
1 tablespoon onion, grated
black pepper

Mix all ingredients together and pour into a baking dish.
Bake at 400 degrees until set.

serves 4-6

1 can whole kernel corn, drained
1 can cream corn
3 eggs
4 tablespoons flour
pinch of sea salt
1 tablespoon sugar...


Sewing Kit in a Jar

March 10, 2020, noon

These basic sewing kits are very handy to keep in your home for quick fixes.  They make great gifts too!

Supplies you will need:

Clean quart-size jar with flat and ring lid
Any fabric
Glue gun
Protractor (or something to help you draw a circle)
Sewing supplies – needles, pins, thread, small scissors, buttons, needle threaders, thimbles, etc.

Take the lid – both parts – off the jar.
Set the protractor to 1 inch wider than the flat jar lid.
Take a piece of fabric and turn it pattern-side down onto a surface.
Trace a circle on the fabric with the protractor.
Cut out the circle.
Lay the fabric pattern-side down onto a surface. Put a bit of stuffing in the middle of the fabric. Then place the flat lid silver-side down onto the stuffing.
Place a line of hot glue along the red outer rim of the jar lid and...


Homemade Pasta

March 4, 2020, 2:15 p.m.

Following is a basic recipe for the dough for whole egg pasta, used for making homemade spaghetti, tagliatelli, papparadelle, and all stuffed pasta shapes.

I have been making this pasta using Einkorn flour for about 6 years. It makes a beautiful dough. If you don't have Einkorn, try to get the “OO” flour. You can usually find it at the grocery store.


2/3 cup of all-purpose flour or 3/4 cup “OO” Italian flour
1 egg

(So, for 6 people, I would use 2 cups of all-purpose flour and 3 eggs.)

Place flour in the bowl of a food processor and add egg. Pulse until the dough comes together and pulls away from the bowl. Flour reacts differently on different days. You may need to add a little more flour or a little water or it might be perfect.

Dump the dough onto a floured work surface and bring it together into a flat round. Cut it into four pieces and wrap all but one in plastic wrap.



Feb. 4, 2020, noon

According to Fine Cooking Magazine, meringue is a whipped mixture of sugar and egg whites,. Meringue is used to lighten soufflés, mousses, and cake mixtures, to make pie toppings, and to make desserts like baked Alaska and crisp baked meringues and pavlovas.

There are three types of meringue; their differences lie in when and how the sugar is added:

French Meringue  - This uncooked meringue is the one most people are familiar with. The sugar is gradually beaten into the egg whites once they have reached soft peaks, and then the mixture is whipped to firm peaks. (It’s best to use superfine or a mixture of superfine and confectioners’ sugar for this, because they dissolve quickly.) This type of meringue is the least stable but also the lightest, which makes it perfect for soufflés.

Italian Meringue - The most stable of all the meringues, this is made with a sugar syrup that has been heated t...