Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 4-13 to 4-17-20 on my blog. On Tuesday was Best Potato Salad From Grandma. Wednesday was Creamy Lemon Bars GF. Thursday was Tuna Noodle Casserole. And winding up this Week of Stay at Home is Tip Friday Safely Freezing Meat and How-To make Homemade Brown Sugar.
If you missed what I served up last week please click Serving This Week 4-6 to 4-10-20.
My grandma loved to cook from scratch. We always went to her house for Sunday dinner.
When I turned 10 years old I used to cook right along side of her. One of the dishes she always made in the summer was Potato Salad.
I remember her wiping her forehead from the steam of the boiling potatoes. As a grandma myself I think of her every time I make this recipe. And now my granddaughter is 11 she makes it along side of me!
An outdoor meal served with a nice summer breeze in the background is still one of my favorite times.
I hope you can make memories too using this time honored recipe for Potato Salad.
Miss Jo wanted to make these Lemon Bars and have some Grandma time.
She had found the recipe in her Scripture Workbook and fell in love with them. We set all the ingredients on the counter as well as all tools and bowls we would need.
Reading through the recipe I realized this recipe required some skill sets she never learned. Some were ones even I had never mastered. But she was firm and wanted to make these for the family.
She did well making the crust using a Gluten Free Cake Mix. But pressing it into the pan proved to be a chore she got frustrated with. Walking away for a bit allowed the crust to harden and that made it worse. But eventually we got it passable and she was happy.
She also had to separate the yolks from the egg whites. She needed 3, but went through 11 before she had enough yolks that were white free. We had scrambled eggs for dinner and again she felt better about having to learn to separate and not break the yolk.
The filling was a snap. She had a difficult time waiting for the bars to chill.
Using that time she candied some of the lemon slices. That was her idea and her “recipe”. They added an extra tartness and texture to the bars. She decided not use the powder sugar. I think that was a good idea.
When I was a kid we ate lots of cream-of-something soup casseroles.
As much as we like to get “foodie” around here, those retro condensed soup casseroles are some of my most favorite comfort foods. I still make many of them for my family.
One of my favorites back then was tuna noodle.
I’m sure my Mom made it the same way lots of people do, with cream of mushroom soup and cheddar cheese and onions.
Since then I have added some of my own flair.
I have added cheese in the sauce as well as baked on the top. And of course my family needs to add peas.
Anyone that reads my blog regularly knows how much I dislike peas.
So my trick is to make them in a separate bowl as add them according to their taste.
It just so happens my taste is 0 peas added.
Safely Freezing Meat
The ability to freeze, defrost, and then safely eat foods has nothing to do with whether you will actually enjoy the taste and quality.
For example, some foods (such as cream sauces, lettuce, and mayonnaise) remain safe to eat after freezing but are typically not enjoyable because they just don’t freeze well.
Meat, however, does quite well if prepared properly for the freezing process. Raw meat in particular does a great job of maintaining its quality if properly protected.
One important fact to remember when freezing any food is that freshness and quality at the time of freezing will have a major impact on the condition of the food once it is thawed.
For example, foods that are frozen at the peak of freshness tend to taste better than foods that were frozen near the end of their usefulness.
Foods that are frozen at 0° F or lower retain their vitamin content, flavor, texture, and color.
Freezing food at this temperature inactivates any bacteria, yeast, or mold that may be present in the food.
Once thawed microbes can again begin to multiply leading to food-borne illness if food is not handled properly.
I love baking and cooking with a fresh package of brown sugar. It smells so good.
I also love packing it tightly into a measuring cup when I use it in a recipe.
The satisfaction I get when it flips out, perfectly molded, like sand for a sand castle always makes me smile.
Brown sugar is an integral part of baking and cooking. Most home cooks keep an ample amount of both dark and light brown sugar. I am sure we have all been in the situation where we go into the pantry to get our sugar we find it is hard as cement.
We slam it against the counter. Hit with a meat tenderizer. I have even tried an electric knife in desperation. It is just too stubborn to soften up.
With the need to stay at home and the short time dark or light brown sugar stays on the shelf we need a new way of thinking.
So we make our own. It is easy if yo have just two ingredients in the pantry. White sugar and molasses.