Author: maryannetuck

The future is right ahead of me and new projects seem to beckon... Friends and memories of times past remain with me today. I love to share my stories along with comments and opinions (of course) of today's challenges. Photography is my hobby and opportunities to capture the scenes before me are mine for the taking. Born and raised in Michigan, the peaceful woods and wildlife trails have always attracted me. Graduating from high school in the early fifties, college was of no interest to me. I have learned one important fact about life; whover decided when a person becomes "old"...didn't know what they were talking about...My theory is; you're as old as you think you are....(I'm thinking about it..haven't decided yet.)

MOM’S CHOCOLATE CAKE..HEAVENLY!

October 9, 2021February 11, 2022 by maryannetuck, posted in Cakes, Desserts, Mother's Favorite Recipes

Mother’s Day is every day to me. My Mother was a registered nurse and a wonderful cook. Friends and family enjoyed her company. A smile and laughter were always with her as well as her funny jokes. Everyone enjoyed them too, almost as much as her cooking. Time passes, memories stay with us.

Ingredients

2 cups cake flour

1/2 tsp salt

1 tsp vanilla

1 tsp soda

1 tsp vinegar

1/2 cup shortening

1 1/2 cups sugar

2 eggs

(The Egg And “You”…)

To test the age of an egg, place in deep pan of cold water. If it lies on its side, it is fresh. If it stands at an angle, it is probably 3-4 days old. If it stands on end upright, it is over 10 days old. If it floats to the top…get rid of it!

1 cup sour milk

2 squares bitter chocolate

* * *

Sift and measure flour. Add salt and sift 3 times. Cream shortening, add sugar and one egg (unbeaten).

Mix well – add another egg & beat 2 minutes.

Add vanilla, flour and sour milk.

Add melted chocolate and mix.

Lastly, dissolve soda in vinegar and add to batter. Beat a few seconds.

Bake for 30 minutes (or more) in 350 deg. oven. (11×13 Pan)

* * *

Icing

2 cups powdered sugar

1 sq. chocolate

3 tbsp butter

6 tbsp cream

1/4 tsp Black Walnut Extract

1/2 cup nutmeats

Dissolve chocolate and butter in double boiler.

Add other ingredients and beat until creamy

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photos By Me

http://www.thatremindsme.chat (Memories & Observations)

http://www.thatremindsme.blog (Recipes)

http://www.treasuresbyMaryanne.me (Note Cards)

“HOUSE” AND “SENATE”.. BEAN SOUP…NO SUBPOENA REQUIRED..

April 29, 2019February 11, 2022 by maryannetuck, posted in Casseroles

Found these in a newspaper article from a 1987 clipping. I’ve read and reread. I know there’s a message in here somewhere. There seems to be an aroma of truth.

HOUSE BEAN SOUP

2 pounds number 1 white Michigan beans

1 smoked ham hock

Water

Salt and Pepper to taste

Cover beans with cold water; soak overnight. Drain. Recover with water. Add ham hock simmer slowly about 4 hours until beans are cooked tender. Add salt and pepper to suit taste.

Just before serving, bruise beans with large spoon or ladle, enough to cloud.

Serves about 6 persons.

* * * * * * * * * *

SENATE BEAN SOUP

1 pound dry navy beans

1 meat ham bone or 1 1/2 pounds ham hocks

1 cup chopped onion

2 garlic cloves, minced

1 cup celery

1 1/2 cups mashed potatoes*

1/4 cup chopped parsley

1 1/2 tsp salt

1 tsp pepper

1 tsp nutmeg

1 tsp oregano

1 tsp basil

1 bay leaf

*Two-thirds cup mashed potato flakes may be substituted.

Wash and sort beans. In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil. Remove from heat, cover and let stand 1 hour. Add another 2 quarts cold water and ham bone. Bring to boil, simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham bone, trim off meat, return to soup. Serve hot. Freeze any leftovers if desired.

Makes about 3 quarts.

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

MACK’S PLUM PUDDING..for last minute holiday entertaining…

April 29, 2019February 16, 2022 by maryannetuck, posted in Desserts, Friends Sharing Recipes, Grandma's Recipes, Mother's Favorite Recipes

Not sure who Mack might be, but his recipe found its way into my recipe collection. Sounds simple and quick. Just a thought though, I really wouldn’t wait until the last minute to try it. You can always make it again for a special holiday.

INGREDIENTS

1 small lemon jello

1/2 tsp Cinnamon

1/4 tsp Cloves

3/4 Cup Ground Raisins

3/4 Cup Ground Dates

3/4 Cup Grape Nuts cereal

3/4 Cup Chopped Nuts

Make jello using “boiling” water

Add cinnamon & cloves & cool slightly

Grind raisins & dates & add to above & mix well

Stir in Grapenut cereal & mix well

Cool slightly so nuts will not soften & add nut meats.

Set overnight.

Serve with whipped cream or ice-cream

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

http://www.thatremindsme.chat (Memories & Observations)

http://www.thatremindsme.blog (Recipes)

http://www.treasuresbyMaryanne.me (Note Cards)

MY PLATE IS FULL…SALADS

April 24, 2019February 16, 2022 by maryannetuck, posted in Salads

My friend, Dixie, is helping me out with recipes. It all sounds so good and I can’t wait to try them.

BEEF SALAD

Ingredients:

1/2 cup sour cream

2 round tbsp prepared horseradish

1/2 Lemon, juiced

About 2 tsp Worcestershire sauce

Handful chives, fine chopped

Handful dill, finely chopped

1 1/2 tsp coarse black pepper

About 1 pound deli roast beef, leftover, roast, pot roast or steaks

Watercress or arugula to serve

Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.

DEVILED HAM

1 pound deli ham sliced (cooked ham)

2 small ribs celery with leafy tops

1/2 red onion

2 cloves garlic

2 tbsp thyme

1 tbsp cayenne pepper sauce, (more to taste)

1 tbsp Worcestershire sauce

About 2 round tbsp yellow mustard

3 tbsp pickle relish

Romaine or Bibb lettuce to serve

Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10-12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.

CHICKEN SALAD

1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container

2 small ribs celery

1 large shallot

1 large clove garlic, crushed

4 sprigs tarragon

salt and pepper

1/2 lemon

2 round tbsp Dijon mustard

Romaine or Bibb lettuce

About 2 tbsp small capers

Chopped cornichons serving

Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.

To Serve

Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toast from corner to corner. Quarter eggs lengthwise. Cut cheese into portions.

Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

CAULIFLOWER SALAD..EASY AND DIFFERENT..

April 24, 2019February 16, 2022 by maryannetuck, posted in Mother's Favorite Recipes, Salads, vegetable salad

Written on a piece of note paper and in my Mother’s handwriting. I always trust Mother not to lead me astray. Let’s try this one.

1 Head Cauliflower

1/4 Cup grated onion

1/2 Cup Miracle Whip Salad Dressing

8 oz pkg Cream Cheese

Whip onion, salad dressing & cheese until it coats cauliflower & carrots. Let refrigerate overnight.

Let me know how you like this. Sounds interesting. Looks to me like the cream cheese will make the difference.

copyright@2019

Photography By Mary Anne Whitchurch Tuck

http://www.thatremindsme.chat (Memories & Observations)

http://www.thatremindsme.blog (Recipes)

http://www.treasuresbymaryanne.me (Note Cards)

APPLE BROWNIES…MMM..SOUNDS GOOD ENOUGH TO EAT

April 24, 2019February 16, 2022 by maryannetuck, posted in Brownies, Desserts

Another recipe from “Toots”, my Mother’s friend, who also happened to be a registered nurse. Toots was not only a great nurse, but also a good cook. This recipe in her handwriting says, “it’s good”. I believe her.

Cream 1/2 cup melted oleo with 1 cup sugar.

Add one egg.

Sift 1 cup flour, 1/tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon.

Add to cream mix and mix well.

Stir in 3 medium apples peeled & sliced thin & 1/2 cup nuts.

Place in 9×9 pan-greased.

Bake @ 350 deg. 40-45 minutes.

“Will be moist & good”

Mary Anne Whitchurch Tuck

Photo By Me – (Model “Ziggy”)

DIXIE’S DEVILED CHICKEN -(We could call it Dixie’s chicks)

April 18, 2019February 16, 2022 by maryannetuck, posted in Chicken, Friends Sharing Recipes

My friend Dixie and I met in a 60+ Chatroom in 1998. We’ve been internet friends ever since. She is a lovely lady and a great cook from what I hear, but for me, that’s not as important as the wonderful friendship between us. Thank heaven for the internet. One of us is living in Florida and one in Michigan, meeting once in Oklahoma face to face in the nineties when my family was on a trip through the West. Many friends were made during that chatroom experience over a ten year period. As the years go by, it pays to try some of the new inventions…maybe you should try Dixie’s recipe too.

TOTAL TIME 30 MIN

ACTIVE 30 MIN

YIELD 4 SERVINGS

LEVEL EASY

INGREDIENTS

4 pieces boneless, skinless chicken breast (no tenders)

Salt and Pepper

All Purpose flour, about 1 cup

3 Large Eggs

1 scant tbsp. Dijon mustard

3 tbsp. milk

3 tbsp. Pecorino Romano (Various cheeses of Italian origin made from sheep’s milk) or Parmigiano-Reggiano cheese

1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)

2 lemons

3 tbsp. butter

2 large cloves garlic, 1 crushed or chopped, 1 halved

About 3/4 cup white wine

1 tbsp. Calabrian chili paste, harissa or sriracha

About 1 1/2 cups chicken stock

A handful flat-leave parsley, for serving

1 loaf ciabatta bread, 12 to 14 inches long, halved

EVOO, for drizzling (extra virgin olive oil)

Flaky sea salt, for sprinkling

1 large bundle arugula, cleaned, or boxed leaves

Use a gel board to prepare chicken.
Halve the chicken breasts horizontally and butterfly them. With a mallet thin meat or even it out if needed–it depends on the size of the chicken breasts. Season meat with salt and pepper.
Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake off excess to drip off. Cook chicken 3-4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce abut 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
Add the chicken back to sauce and heat the meat, through, 3-4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.
(Recipe as seen on Rachel Ray Show-Food Network)

Mary Anne Whitchurch Tuck

Ella’s Cherry Cheese Dessert…

April 15, 2019February 16, 2022 by maryannetuck, posted in Desserts

ELLA’S RECIPE

2 C. Graham Cracker crumbs

1 Cup Chopped Pecans

1/2 Cup Melted Butter

1 tsp Vanilla

1 3 oz pkg Cream Cheese (1 8oz pkg. (same)

2 tbsp Sugar

1 Cup Cream (whipped)

1 Cup Powdered Sugar

2 tbsp Milk

1 Can Cherry Pie Filling

1/2 tsp. Almond flavoring

Combine crumbs and butter, press into 8 inch square cake pan.

Beat sugar and cheese and milk until smooth.

Spread over crust.

Then spread cherry mix over crust.

Top with pecans.

Fold vanilla and sugar into cream with almond flavoring.

Pour over all. Chill overnight.

Check out my other websites sometime…

http://www.thatremindsme.chat (Memories & Observations)

http://www.treasuresbymaryanne.me (Note Cards)

http://www.thatremindsme.blog (Recipes)

Mary Anne Whitchurch Tuck

Photography By Mary Anne Whitchurch Tuck

Ingredients

(The Egg And “You”…)

Icing

A tasty recipe from the kitchen of my Mother’s friend….”Toots”..both were nurses in my home town of West Branch…

1 Tbsp each of the following;

Salt

Pepper

Onion Powder

Garlic powder

Oregano

Thyme

Parsley

Paprika

Put in layers in a glass jar. Shake until mixed.

Use for salads, stews, popcorn, chip dips, veggie dips etc.

Check Out All My Websites

HOUSE BEAN SOUP

SENATE BEAN SOUP

3 tbsp sugar

(Salt note; Salt enhances sweet flavors. Proper function of salt is to develop and bring out natural food flavors, not to make foods taste salty. Sprinkle small amount on or in fruit juices. It increases sourness of acids and increases sweetness of sugars.)

2001 Household Hints and Dollar Stretchers copyright@1957

ELLA’S RECIPE