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Thread: Recipe Revival -
January 13th, 2017, 11:05 AM #1
Recipe Revival -
Recipe Revival -
Yes - let's dig out all those old, old recipes from days gone by. Many forgotten and need a reminder of what they are, many of you have probably never even heard of some of them.
These are recipes for women (and men) who are not afraid to cook - old-fashioned - time consuming - but the best recipes you can find.
Maybe you "heard" from an "old-timer" about certain foods and dishes from days-gone-by -
I am old enough to remember so many of them and my time may be limited - but I will share with you all.
Those who do not want to put the time into these - it's your loss. It really is. There is nothing like old-fashioned, time-consuming cooking. I have many wonderful memories. My kitchen is my playroom - always has been. I am used to these - many will not even bother to read them. If anyone does follow any of these recipes - please let me know how it turned out for you.
Yes - it is MY opinion - we are all entitled to our own opinions - I respect yours - please respect mine. I was raised in the kitchen - I watched the women and men in my family cook and bake for hours. Our home always smelled delicious! My mom, gram, great-gram would never think of microwaving, pre-packaged mixes, frozen entrees, etc. I was spoiled and I love it! Spoiled with the best a kitchen can produce.
Last edited by Kitchen Witch; January 13th, 2017 at 12:13 PM.Life is God's gift to you......what you do with your life is your gift to God.
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January 13th, 2017, 11:15 AM #2
Re: Recipe Revival -
Buttermilk Biscuits with Country Ham
Pillowy soft little clouds of biscuit fresh and hot from the oven, filled with a salty country ham or a or sweet/salty brown-sugar ham - thinly sliced or shaved. these biscuits have both lard and butter in them.
Making a country ham take time! Salt-cured, hickory smoked and aged for 10 months, country hams have to be soaked a good 24 or more hours, scrubbed, submerged in water and cooked for another 9 hours or so, and then wrapped and cooled for another day before being sliced paper thin, like prosciutto.
Buttermilk Biscuits
1. 2 1/4 cups all purpose flour, divided into two portions: 1, 2-cup portion and 1, 1/4 cup portion
2. 1 Tbsp baking powder
3. 1 tsp salt
4. 1/4 cup very cold lard cut into 1/4-inch pieces
5. 1/4 cup very cold butter, cut into 1/2-inch chunks
6. 1 1/4 cup buttermilk (at room temperature) divided
7. Melted butter for brushing on biscuit tops
Brown-Sugar Ham Baked in a Crust
1. 1 10 lb bone-in ham
2. 3 cups brown sugar
3. 3 tsp dry mustard
4. 1 Tbsp apple cider vinegar
5. 30 cloves (or more)
6. 8 cups flour and enough water to make this into a rollable dough
Country Ham
1. 1 uncooked salt-cured, hickory-smoked country ham
2. large clean tub to completely immerse ham in water overnight
3. extra-large oven-roasting bag
4. extra-large roasting pan
5. aluminum foil
Make country ham
1. Scrub entire surface of ham under warm water, using a stiff brush. In a clean tub large enough to completely submerge the ham, soak the ham in cold water for 24 hours. Discard water.
2. Place ham in an extra large oven-roasting bag. Place bagged ham in extra large roasting pan. Fill bag with water and tie to secure. Roast ham at 350 for 40 minutes. Reduce heat to 225. Bake 30 minutes per pound. NOTE: you will know the ham is done when you can easily twist the bone and it moves freely. Drain water. Remove bone from ham and remove fat from outside of ham. Cool slightly. Wrap in foil. Refrigerate for a day. Take to your local butcher and have them slice the hock off for you to save for making beans or collards. Have them slice the rest of the ham very thin. Refrigerate.
Make Brown-sugar Ham Baked in a Crust
1. Heat oven to 325. Score the fat on the outside of the ham in a crosshatched pattern. Insert a whole clove in each square of scored fat on the top and sides of the ham. Make a paste of the brown sugar, mustard and vinegar. Pat about 3/4 of this over the top and sides of ham. Combine the flour with enough water to make a rollable dough. Roll dough out to a very large rectangle. (Reserve a small piece of dough to patch the ham if steam makes holes) Invert ham onto dough. Pat remaining 1/4 of the brown sugar paste on the bottom of the ham. Pull the dough over and pinch seam to entirely enclose the ham in dough. Place a rack in the bottom of the roasting pan. Invert the ham onto the rack. Pour 2 cups of water into the bottom of the roasting pan. Loosely cover the roasting pan with foil. Place in oven and roast 2 1/2 to 3 hours (until a thermometer reads 135F), checking to see if the dough needs patching now and then. Remove ham from oven. Allow to rest 10 minutes. Remove dough and discard. Slice and serve ham.
Make biscuits
1. Brush a 9-inch cake pan with butter. Set aside. Whisk 2 cups of flour with baking powder and salt in a large bowl, wider than it is deep. Scatter the 1/4 inch pieces of lard over the flour and work in with two knives, or, quick moving fingertips, until the mixture looks like wet sand with some pea-sized bits. Add the 1/2-inch pieces of butter and cut in.
2. Place bowl in fridge to chill for 10 minutes. Remove. Make a hollow in the center of the mixture; pour all but 1/4 cup of the buttermilk into the hollow. Stir in broad circular strokes with a wooden spoon until mixture becomes a sticky dough that pulls from the sides of the bowl. Only add the reserved buttermilk if the dough is too dry.
3. Sprinkle a clean work surface with the remaining 1/4 cup of flour. Turn the dough on to the floured work surface and shape/pat into a large disk. Divide disk into 4 equal portions. Divide each of these pieces into 3 smaller pieces. One at a time—with floured hands—lightly shape/pat/roll each of the 12 small pieces of dough with your hands (NOT with a rolling pin) into a fat biscuit shape. Nestle all next to each other in the buttered cake tin. Preheat oven to 425 with rack in the top of the oven.
4. Bake biscuits 6 minutes. Rotate pan. NOTE: if biscuits seem to be baking too quickly, slide another baking sheet pan underneath. Bake another six to eight minutes until light golden.
5. Remove biscuits from oven. Remove from tin to a plate; brush with butter and serve with ham.
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January 13th, 2017, 11:36 AM #3
Re: Recipe Revival -
Little Jack's Cheesecake
Little Jack's was a very popular Chicago restaurant from 1908 to 1962. At its peak in the '50s, the sprawling three-dining room restaurant reportedly served between 600,000 and 1 million meals annually. Named for John H. "Little Jack" Levin (1887-1971), a Chicago Park District commissioner from 1946 to 1969, the restaurant & bar had its own cigar and whiskey labels, and was the first in town to offer air-conditioning. John held the reins until 1933 when his son Frank took over. Frank passed away in 2012 at 101 years old.
Cheesecake Filling Ingredients
3, 8-ounce packages of cream cheese
1 1/2 cups pure-cane sugar
4 large eggs
1/8 tsp salt
1 tsp vanilla
Graham Cracker Crust
1/2 box graham crackers finely crushed
1/2 stick melted unsalted butter
1/2 cup sugar
1 tsp cinnamon
Topping Ingredients
2 cups sour cream
1/4 cup sugar
2 tsp vanilla
Make filling: Bring eggs and cream cheese to room temperature. Add sugar 1/4 cup at a time and stir until smooth with a wooden spoon. Add eggs, one at a time, still stirring with wooden spoon. Add salt and vanilla.
Make crust: Finely crush graham crackers with a rolling pin. Place in a medium-sized bowl along with sugar and cinnamon. Melt butter; stir into crumb mixture.
Assemble cake: Press buttered crumbs into bottom of nine-inch springform pan. Carefully pour the cream cheese batter into the crust in the springform pan.
Bake: On a rack in the center of the oven, place a sheet of foil; Place cheesecake on top of the foil. Bake at 350 for 45 minutes. Turn oven off and crack open the door. Allow cake to rest in oven an additional 15 minutes with the door slightly ajar. Remove cake to a cooling rack. Rest cake for another 15 minutes or until cake is just lukewarm.
Heat oven to 450
Make topping: Mix topping ingredients and smooth over cake. Place in oven at 450 and bake for 10 minutes. Cool cake on rack. Refrigerate at least 24 hours before serving
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January 13th, 2017, 11:38 AM #4
Re: Recipe Revival -
Como Inn Whitefish with Basil, Tomato & Oregano
The Como Inn was opened from 1924 until 2001. This was one of their signature dishes -
2 fillets whitefish
1/2 cup flour
1 tsp salt
1/4 tsp fresh cracked pepper
Oreganoto Sauce
2 Tbsp butter
2 Tbsp olive oil
3 Tbsp white wine
3 Tbsp capers
1 cup halved cherry tomatoes
3 Tbsp lemon juice
1 tsp fresh, or 1/2 tsp dried, oregano
3 Tbsp fresh basil
Mix flour salt and pepper together. Dip fish in flour. In large sauté pan, heat olive oil over medium heat. Saute fish in oil 2 minutes on each side. Remove and keep warm
Make sauce
Add wine to pan juices and deglaze, cooking one minute and scraping brown bits from bottom of pan. Add capers, tomatoes, and lemon juice, cooking until slightly thickened. Mix in oregano and basil and cook a bit more until herbs are incorporated. Place fish in center of serving plates and spoon sauce over. Serve with seasonal vegetables.
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January 13th, 2017, 11:44 AM #5
Re: Recipe Revival -
Fritzel's Pepper Steak
This signature dish was served by restaurateur Mike Fritzel in a chafing dish at his eponymous celebrity restaurant on the edge of the Chicago Loop. Made with butter-sauteed beef tenderloin, green bell peppers & black peppercorn, onions and mushrooms – this recipe leaves out the tomatoes typical in a pepper steak - but adds lovely noisette potatoes! Delicious!
2 Tbsp extra light olive oil, divided
1 cup diced onion
1 cup diced button mushrooms
1 cup diced green bell pepper
2 cloves garlic, finely minced
2 lbs beef tenderloin, trimmed into 1/4-inch cubes
1 Tbsp roughly ground black peppercorn
Salt to taste
2 Tbsp dry sherry
2 tsp (plus 2 Tbsp for potatoes) butter
4 large potatoes, peeled and carved into tiny, pearl-onion sized balls, or, substitute 15 peeled tiny new potatoes
Saute: In a heavy-bottomed skillet over medium heat, warm 1 Tbsp the oil and saute the onion, mushrooms, bell pepper and garlic, covered. Cook until soft, but not overcooked. Remove vegetables to a separate dish. In the same skillet, add remaining Tbsp of olive oil and saute beef at high heat until browned and tender. Add vegetables back into skillet with beef. Stir in pepper, salt and sherry and saute one minute more. Stir in 2 tsp of butter until melted (optional). Remove all ingredients to a serving dish and let rest while you prepare potatoes
Make noisette potatoes: Carve 4 large potatoes into 15 or more pearl onion sized balls, using a melon baller or paring knife. OR Peel 15 tiny new potatoes. While you are peeling/carving potatoes, heat water to boiling in a pot. Boil potato balls until just under-done. Strain. Dry out pot and set aside. In a microwaveable bowl, microwave two Tbsp butter for 1 1/2 minutes to separate butter from milk solids (clarifying the butter.) Pour the clear-yellow, clarified butter into the pot, being careful not to add white milk solids to the pot. Heat clarified butter and add the just-under-done potato balls to the pot. Shake and stir the potatoes until brown and crispy on all sides. Remove with a slotted spoon and add over the top of the pepper steak in the serving dish.
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January 13th, 2017, 11:48 AM #6
Re: Recipe Revival -
another oldie but goodie -
Giant Cinnamon Rolls
Serves 6
This recipe makes six, giant, gooey cinnamon rolls. If you want to prepare at night to have ready for morning, simply place the well-covered pan of prepared rolls in the fridge (before the final rise in the pan.) Remove from the fridge in the morning, allow to come up to room temperature and bake.
Dough Ingredients
4 cups all-purpose flour (about)
1 pkg. active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup unsalted butter
1 tsp salt
1 large egg
Cinnamon Filling Ingredients
1/4 cup granulated sugar
2 Tbsp dark brown sugar
1 Tbsp ground cinamon
5 Tbsp melted butter
Glaze Ingredients
1 cup confectioners sugar
1/2 tsp vanilla
Make dough: Mix 1 1/2 cups flour and yeast into large bowl. Heat milk, 1/4 cup sugar, 1/4 cup butter and salt in small pan ( or in microwave) until just warm and butter is mostly melted. OR melt butter in microwave, heat milk, sugar and salt in separate bowl in microwave for 30 seconds. In the bowl of a stand mixer, combine the yeast/flour mixture with liquid. Add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, adding sprinkles of flour as needed, about 8 minutes. Shape into a ball. Place in lightly-greased bowl; turn to grease surface. Cover. Let rise in warm place until doubled in bulk; about 2 hours. Punch down; turn out onto floured surface. Cover. Let rest 10 minutes.
Make filling: Mix sugars and cinnamon. Brush 9-inch round cake pan with 1 Tbsp melted butter.
Shape rolls: Roll dough on lightly-floured surface to a thin rectangle 12 x 20 inches. (Note: I do this on a large cutting board that's about that dimension.) Brush generously with melted butter. Sprinkle with cinnamon sugar. Roll up jelly-roll-style, starting at one 12-inch end. End up with a fat log, about 12-inches long. Cut rolls in 2 inch intervals, using dental floss or button thread: Slide the thread underneath the finished cinnamon-roll log. With one end of the thread in each hand, pull straight up and around the log, criss-crossing at the top and pulling tight to cut log into 2-inch slices. Place cut rolls in the prepared cake pan, cinnamon-swirl-side-up, and drizzle any remaining butter over all. Cover and let rise 20 minutes.
Make Glaze: combine confectioners sugar, vanilla and enough half-and-half to thin this mixture to glaze consistency.
While rolls are doing their final rise, preheat oven to 375 degrees. Bake at 375 for 30 minutes until puffed and golden, making sure the center bun is fully baked. Remove pan to cooling rack. Serve rolls warm, drizzled with glaze.
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January 13th, 2017, 11:55 AM #7
Re: Recipe Revival -
The REAL Chili Pie
Don't bother opening a bag of corn chips and dumping a spoon of chili in it - it's a mortal sin to those who truly love to indulge in a true chili pie.
The chili has beans in it and also has a pile of fresh peppers, melted cheddar, sour cream and fresh snipped oregano in this vintage recipe.
Roll up your sleeves - get crackin' - it is soooooo good!
Makes Four, six-inch pies, OR two, 4-inch tarts plus one 8-inch pie
Frito Crumb Crust Ingredients
1 Tbsp red wine vinegar
1/2 cup cold water
3 oz corn chips, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 Tbsp kosher salt
1/2 tsp granulated sugar
1/4 tsp freshly ground black pepper
1 stick cold unsalted butter, cut into cubes
1 ounce shredded sharp Cheddar cheese
Chili Ingredients
1, 15-ounce can pinto beans, rinsed well and drained
Frito-crumb crust shells
2 Tbsp unsalted butter
2 Tbsp olive oil
1 medium yellow onion, diced small
1 large green bell pepper, seeded and cored, diced small
1 large red bell pepper, seeded and cored, diced small
5 cloves garlic, minced
1 lb ground beef
1 poblano pepper, roasted and diced small
1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili)
2 chipotle peppers in adobo sauce, finely chopped
1 to 2 Tbsp chili powder (more or less to suit your taste)
1 Tbsp ground cumin
1 tsp finely chopped fresh Mexican oregano
1/2 tsp ground cayenne pepper (Note: Omit for a milder chili)
1, 28-ounce can crushed tomatoes
8-ounces light ale or wheat beer
juice of two limes (more or less to taste)
kosher salt and freshly ground black pepper to taste
shredded sharp Cheddar cheese for topping
sour cream, for topping
finely snipped Mexican oregano and crushed corn chips as garnish
Make pie shells
Stir vinegar into water and set aside.
Places two ounces of chips in food processor and pulse until chips are crushed into small, uniform crumbs. (About 30 seconds.) This should make about 1/2 cup of crumbs.
Add flour, cornmeal, salt, sugar and black pepper to the processor and pulse three more times to bring the ingredients together.
Add cubed butter and pulse more–just until sandy. About 20 or 30 seconds
Break up remaining 1 ounce of chips with fingers (or slightly crush with a rolling pin.) Add these chips and the shredded cheese to the food processor and pulse 3 times.
Add 1/4 cup of the vinegar water and pulse 2 or three more times. Open processor and squeeze a walnut-sized clump of the dough in your palm. If it's still too crumbly and does not hold together, add more vinegar water, 1 Tbsp at a time, until the dough holds together when squeezed.
Preheat oven to 375.
Butter pie tins. Press crumbs up the sides and across the bottoms of the tin. Prick the crust bottoms all over with tines of a fork.
Bake shells 10 to 12 minutes or until the shells are crisp, but not browned. Remove from oven.
Make chili
Roast poblano pepper by placing it on a cookie sheet under the broiler for three minutes on each side. Place charred pepper in a bowl and cover with plastic wrap. Set aside
In a heavy saute pan, melt butter and olive oil over medium-high heat. Stir in the onion and cook, stirring occasionally, for 8 to 10 minutes, until onion is translucent.
Add bell pepper and garlic; reduce heat to medium. Cook for an additional 5 minutes until garlic is fragrant, but not browned.
In a separate heavy skillet, brown the beef. Pour off fat. Set meat aside.
Add poblano, jalapeno (if using) chipotle peppers, chili powder, cumin, oregano and cayenne pepper (if using) to the onion mixture. Stir to combine. Cook for three or four minutes, adding a few tsp of olive oil if the ingredients start to stick or dry out.
Stir in beef and crushed tomatoes. Add beans and beer. Heat to boiling. Cover. Reduce heat to low and simmer for 45 minutes to 1 hour. Stir occasionally and add more ale if the pot dries out. Remove from heat and season to taste with lime juice, salt, and black pepper.
Preheat oven to 400. Spread cook sheet with parchment paper. Set pie tins on the parchment and fill each with chili. (You'll have some chili left over to eat on the side.)
Top each pie with cheese; bake for 10 to 15 minutes until cheese is completely melted.
Garnish with sour cream, oregano and crushed corn chips. Serve immediately.
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January 13th, 2017, 12:01 PM #8
Re: Recipe Revival -
Kirk Douglas' Favorite Meatloaf
Kirk Douglas, a 1940s matinee idol with the deep cleft in his chin - not Michael Douglas from Fatal Attraction and a ton of other good movies!
A light-colored and mildly-flavored loaf includes ground beef, veal and pork and a bacon-topper. Douglas liked his with nutmeg-seasoned mashed potatoes on the side or make sandwiches of it, or slice and serve it on a charcuterie board, with pickles onion and mustard.
1 lb, each, of ground beef, veal and pork
1 medium onion, finely chopped
3 Tbsp. fresh minced parsley
2 eggs, whole
2 Tbsp. flour
2 Tbsp. bread crumbs
1 ½ tsp. salt
1 tsp. fresh ground pepper
¼ tsp. paprika
¼ tsp. dried oregano, or, 1 tsp. fresh, minced
¼ tsp. dried thyme, or, 1 tsp. fresh, minced
5.5 oz. V-8 juice
3 strips bacon
Combine all ingredients except bacon in large bowl. Mix well. Place meatloaf in ungreased loaf pan, pressing down so that there are no air pockets. Place three strips of bacon on top. Bake in a pre-heated 350 degree oven for 1 ½ hours. Alternate method: Line a Pullman-loaf baking pan with parchment paper. Layer the three strips of bacon in the bottom of the pan, over the parchment. Fill with meatloaf mixture. Bake until done.
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January 13th, 2017, 12:06 PM #9
Re: Recipe Revival -
Date Nut Bread Baked in a Can
This bread is so moist and delicious! Mom would make this and everyone would just devour it! It never lasted long in our house. This recipe is over 60 years old and I've enjoyed it the entire time!
Baking or steaming bread in cans is an old-fashioned tradition that results in lovely, very-moist loaves.
Yields 5
5, clean, empty 12-ounce cans
1 cup (8-ounce pkg) diced dates
3/4 cup raisins
1 tsp baking soda
1 cup boiling water
2 Tbsp soft butter
1 cup sugar
1 tsp vanilla
1 egg
1 1/3 cups flour
3/4 cup chopped walnuts or pecans
Place dates and raisins in bowl. Add soda and boiling water. Cover and let stand.
Cream butter and sugar. Add vanilla, then egg, and beat well. Add flour, mix until moistened. Pour in fruit mixture, including liquid, and pecans, and mix gently to prevent crushing the fruits.
Generously grease cans, being very careful not to cut yourself on top of can.
Turn dough into prepared cans, filling each 2/3 full with dough, pressing down with spoon. Place cans on a baking sheet and cover tops of cans with inverted, greased baking sheet.
Bake at 325 degrees for 45 minutes, or until bread tests done.
Slice thin and serve with whipped cream cheese made by whipping a few tablespoons of milk with cream cheese.
Mom did a lot of baking in those old Maxwell House coffee tins! They were the best for baking. Can't use coffee tins today - they are painted and the paint chemicals seep into y our baking.
Life is God's gift to you......what you do with your life is your gift to God.
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January 13th, 2017, 12:10 PM #10
Re: Recipe Revival -
Potato Turbate
Turbate??? Turbated potatoes are whipped potatoes and this dish is basically a stripped-down version of shepherds pie ( seasoned ground beef baked under a thick layer of whipped (turbated?) potatoes. Earlier recipes for this dish did not include the celery, onion or carrot - your choice.
3 pounds ground beef (chuck)
2 ribs celery, diced
1 small onion, chopped
1 cup fresh, shredded carrots
¼ cup whole wheat flour (NOTE: regular unbleached white flour is okay, too)
2, .87-ounce packages powdered brown gravy mix (McCormick brand is fine)
1 2/3 cups beef stock
1 tsp granulated garlic
Fresh cracked black pepper and salt, to taste
1 tsp. light soy sauce
Sprinkle of Worchestershire sauce
Whipped Potatoes Ingredients
3 cups instant mashed potatoes
To brush on before baking
2 Tbsp. margarine, or butter, melted
Preheat oven to 400 degrees. In saute pan, brown ground beef. In microwave, combine raw vegetables with 2 Tbsp water; cover and microwave-steam vegetables until tender; about 5 minutes. Drain fat from ground beef. Combine vegetables with beef; sprinkle with flour and seasonings. Stir combine. Stir in powdered beef gravy mix. Add stock. Simmer five minutes until thickened. Spread layer of beef mixture in bottom of 9 x 13 baking pan. Prepared mashed potatoes as directed on package (Choose the method on the box that includes milk and butter). Spread 1/2 of the whipped potatoes over beef. Using a pastry piping bag, top the potatoes with piped potato for more decorative look. Brush top with melted butter; dust lightly with paprika. Bake at 400 degrees until lightly brown on top (about 30 minutes.)
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January 13th, 2017, 12:24 PM #11
Re: Recipe Revival -
Naked Ladies With Their Legs Crossed
Fried crullers made with mashed potatoes - crispy on the outside with a soft, chewy interior.
1 russet potato, peeled and cut into 1" chunks
1 large egg
2 T. milk
2 qt vegetable oil or peanut oil
1 1/2 tsp vanilla extract
1 1/2 tsp round cinnamon
1 1/2 tsp salt
1 1/2 c all-purpose flour, plus extra for rolling out dough
1 1/2 tsp baking powder
1/8 tsp ground nutmeg
1 1/4 c sugar
Bring potato and water to cover to boil in small saucepan. Reduce heat and simmer until potato is tender, about 15 minutes. Drain potato, then mash until smooth. Let cool completely, at least 30 minutes.
Transfer 1/2 cup mashed potato to medium bowl (discard remaining potato) and beat in egg, milk, 1/2 cup sugar, and vanilla until combined. Whisk flour, baking powder, salt, cinnamon, and nutmeg in large bowl. Make well in center of flour mixture and add potato mixture. Stir to form moist and sticky dough.
On heavily floured work surface, roll dough into 18 by 14-inch rectangle about 1/4 inch thick. Cut dough into strips, make slit in each strip, and twist to shape dough to resemble crossed legs. Transfer crullers to floured baking sheet and refrigerate until ready to fry. (Crullers may be covered with plastic wrap and refrigerated for up to 24 hours.)
Heat oil in large Dutch oven over medium heat until temperature reaches 350 degrees. Carefully lower 6 crullers into hot oil and fry, maintaining temperature between 325 and 350 degrees, until crisp and deep brown on both sides, 4 or 5 minutes. Using slotted spoon, transfer crullers to paper towel-lined plate and drain for 3 minutes. Toss crullers in bowl with remaining 3/4 cup sugar and transfer to serving plate. Repeat with remaining crullers, regulating oil temperature as necessary. Serve.
NOTE - leftover mashed potatoes with milk, butter, etc. will NOT work in this recipe.
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January 13th, 2017, 12:30 PM #12
Re: Recipe Revival -
Sweet French Rolls
This recipe was one that was made by my family from a cookbook from the early 1900's - just as written
1 c. milk
1 yeast cake, dissolved in 1/4 c. lukewarm water
1/4 c. sugar
1 t. salt
1 egg
Yolk of one egg
1/8 t. mace
1/4 c. melted butter
Scald milk; when lukewarm, add dissolved yeast cake and one and 1/2 cups flour.
Beat well, cover and let rise until light.
Add sugar, salt, eggs well beaten, mace, butter and enough flour to knead.
Knead, let rise again, shape and bake same as salad rolls, or roll in a long strip to 1/4 inch in thickness, spread with butter, roll up like a jelly roll and cut into 1/4 inch pieces. Place pieces in pan close together, flat side down. A few gratings of lemon rind or 1/2 t. lemon extract may be substituted in place of mace.
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January 13th, 2017, 12:31 PM #13
Re: Recipe Revival -
Did you ever hear of Pepper Hash? This is from the early 1900's as well -
1 large head white cabbage
1 large white onions
6 sweet red peppers
1 tablespoon white mustard seed
Quart best cider vinegar
1 pint granulated sugar
Chop cabbage and the peppers very fine. Make a brine with half cup salt and enough cold water to cover the chopped vegetables and let soak overnight. The next morning chop the onions fine, drain the peppers and cabbage, and the other ingredients, and it is ready to can.
Last edited by Kitchen Witch; February 23rd, 2017 at 09:57 AM.
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January 13th, 2017, 12:35 PM #14
Re: Recipe Revival -
Sour Milk Biscuit from 1930
2 cups flour
1 teaspoon baking powder
½ teaspoon soda
1 teaspoon salt
¼ cup shortening or lard
Stir in ²∕³ cup sour milk
Knead lightly.
Bake at 450 degrees, 10 to 12 minutes.
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January 13th, 2017, 12:37 PM #15
Re: Recipe Revival -
Lemon Jelly Filling
forget canned filling -
1 cup sugar
1 egg
1 T water
1 t flour
1 lemon, grated rind and juice
Butter size of a small egg
Mix all ingredients well. Cook in boiler or in a sauce pan over low heat, stirring constantly if pan is used. Remove from fire when it thickens.
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January 13th, 2017, 12:38 PM #16
Re: Recipe Revival -
BBQ Sauce for Chicken or Ribs
from the early 50's -
1/2 C. brown sugar
2 tbls vinegar
1/4 C. catsup
1 tsp Worcestershire sauce
1 1/2 tsp horse radish
Cook & cool
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January 13th, 2017, 02:20 PM #17
Re: Recipe Revival -
Peanut Butter Sheet Cake
2 cups flour
1 teaspoon baking soda
3 cups sugar, divided
½ teaspoon salt
½ cup vegetable oil
¾ cup plus 1 tablespoon margarine, divided
1 cup extra crunchy peanut butter, divided
1 cup water
2 eggs, beaten
2 teaspoons vanilla, divided
½ cup buttermilk
½ cup evaporated milk
½ cup miniature marshmallows
In a bowl, mix together flour, baking soda, 2 cups sugar and salt; set aside.
In a saucepan, bring oil, ¾ cup margarine, ½ cup peanut butter and water to a boil. Pour over dry ingredients and mix well. Add eggs, 1 teaspoon vanilla and buttermilk, stirring well to blend.
Pour batter into a greased and floured 11-by-15-by-1-inch sheet cake pan. Bake at 350°F. for 15 to 18 minutes, or until cake tests done.
In another saucepan, combine evaporated milk, remaining sugar and remaining margarine; bring to a boil and cook for 2 minutes. Remove from heat; add remaining peanut butter and marshmallows, stirring until melted. Blend in remaining vanilla. Spread icing over warm cake.
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January 13th, 2017, 02:38 PM #18
Re: Recipe Revival -
Everyone has pound cake recipes - this one is just an older version of what gramma would make -increase the vanilla by a teaspoon if you are leaving out the lemon altogether. The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. It freezes well, too.
Baking spray
1 pound/454 grams good-quality butter
1 pound/4 cups/460 grams confectioners' sugar
1 cup sour cream
2 tablespoons vanilla extract
1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon
3 cups/360 grams Swans Down or other cake flour
½ teaspoon/4 grams baking soda
8 large eggs, separated while cold, then brought to room temperature
Confectioners' sugar, for dusting
Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 13th, 2017, 02:57 PM #19
Re: Recipe Revival -
Vinegar Pie
2 tablespoons butter
½ cup sugar
3 tablespoons flour
2 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
1 egg, lightly beaten
2 tablespoon cider vinegar
1 cup water
1 9" pie crust that had been briefly baked (about 3 minutes) at 450 degrees
Preheat oven to 350 degrees. Cream butter and sugar. Sift together flour and spices then add to flour mixture, mix well. Beat in egg, vinegar and water. Pour into a double boiler and cook over boiling water until thick. Pour into the pie shell and bake about 30 minutes or until a knife comes out clean.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 13th, 2017, 02:58 PM #20
Re: Recipe Revival -
Coffee Can Batter Bread
2 ½ to 3 cups all purpose flour
1 T sugar
1 T finely chopped onion (optional)
1 T dillweed (optional)
1 T salt
¼ tsp baking soda
1 pgk active yeast
1 cup creamed cottage cheese
¼ c water
1 T butter
1 egg
1 egg, slightly beaten
In a large bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda. Mix well and then add yeast. In a small saucepan, mix and heat the cottage cheese, water and butter. Add this mixture and 1 egg to the flour mixture and beat for about 3 minutes. Add the remaining flour and beat until the batter is very stiff. Kneading is not necessary.
Cover and let rise in a warm spot until it has doubled in size – about an hour. Punch down and turn into a well buttered 2 pound coffee can. Begin preheating your oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a warm spot) – the batter should be 1/2 inch below can cover.
Before baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes. Should tap hollow. If you are using an instant read thermometer, the internal temperature of the bread should be about 200 degrees.
Cool in the coffee can for about 10 minutes then loosen the loaf around edge of can with a thin knife and slip it from the can and cool on a rack. Best eaten while warm and fresh.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 13th, 2017, 03:03 PM #21
Re: Recipe Revival -
Cornmeal Gravy
4 pieces of meat
2 1/2 cups milk
1/2 cup cornmeal
Salt and Pepper, to taste
Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt and pepper to taste. Brown meat in grease. Add milk, stir and let boil until thick.
Cornmeal Gravy
1/2 cup corn meal
1 cup water
salt and pepper to taste
1 cup milk or buttermilk
1 teaspoon oil or bacon grease
In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.
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Try this Water Hack to lose weight.
January 14th, 2017, 02:51 PM #22
Re: Recipe Revival -
Old Old-Fashioned Apple Dumplings
3 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
6 tablespoons butter (or margarine)
5 cups all-purpose flour
5 teaspoons baking powder
2 1/2 teaspoons salt
1 2/3 cup lard (or shortening)
1 1/4 cups milk
10-12 medium-size apples, peeled, cored, sliced
2 cups sugar
ground cinnamon
Combine syrup ingredients in a medium-size pot. Bring to a boil, turn down heat and simmer three minutes. Remove from heat. Add butter and leave to melt in pot while you prepare the rest of the recipe.
Mix flour, baking powder, and salt in a large bowl. Cut in the lard. Add the milk, stirring to combine then kneading lightly. Transfer to a floured surface. Divide dough into four balls. Divide each ball into four more balls to end up with 16 small balls. Roll each ball into an approximately 7 to 8 inch circle. For filling, place about 2/3 cup sliced apples in each center. Top with 1/8 cup sugar and a dash of ground cinnamon. Fold pastry over apple to something like a pouch. Place prepared dumplings in two 9 x 13 greased pans, eight per pan. Pour syrup over dumplings, dividing between the two pans.
Bake in a preheated 350-degree oven for about 45-50 minutes or until done. I bake on the bottom rack the first half of the baking time then switch to the top rack. Serve with ice cream or whipped cream.
Note: You can add raisins and/or chopped nuts to the filling for a more festive dessert.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 14th, 2017, 02:53 PM #23
Re: Recipe Revival -
Pull Taffy – Vanilla
1 cup water
1.5 cups light corn syrup
2.5 cups granulated (white) sugar
3 tbsp butter
1/4 tsp salt
1 tbsp vanilla extract
Butter the sides of a 3 quart saucepan. Add the water, syrup, and sugar stirring with a wooden spoon until the sugar is dissolved. Bring to a boil over medium high heat without stirring. Place a candy thermometer in the syrup and continue to boil until the syrup reaches 256F, approx. 25 minutes. Add the butter and salt and continue cooking until it reaches 262F, about 2 minutes. Remove from the heat and pour into an oiled or buttered shallow pan/buttered marble slab/counter. When cool enough to handle, butter or oil your hands and pull the sides of the taffy toward the middle. Add some of the vanilla, work the taffy for about a minute, and add the remaining vanilla. Continue pulling the taffy until it is creamy white and lukewarm. Keep your hands buttered to prevent the taffy from sticking to them. When cool, twist into strands of taffy. Place on a buttered counter, cut into 1 inch pieces with oiled scissors, and let dry or wrap in wax paper or plastic wrap. Store in airtight containers.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 14th, 2017, 02:55 PM #24
Re: Recipe Revival -
Old Fashioned Apple Nut Cake
4 cups sliced apples
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts
Core, peel and cut into small slices 4 cups of apples. Mix with 2 cups of sugar and let set 30 minutes. Add 1/2 cup oil and 2 eggs. Mix then add 2 cups flour, 2 teaspoons cinnamon, 2 teaspoons baking soda, 1/2 teaspoon salt. Mix then add in 2 teaspoons vanilla and 1 cup chopped walnuts. Bake in greased 11″ pan at 350 for approximately 35-45 minutes. Serve with whipped cream.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 14th, 2017, 02:57 PM #25
Re: Recipe Revival -
Tender and Flaky Pie Crust
3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg
5 tablespoons cold water (or milk)
1 teaspoon vinegar
Place 3 cups of flour and 1 teaspoon of salt in a bowl and mix. Add 1 cup of shortening and cut the shortening into the flour mixture until it looks like course crumbs. Make a hollow and add 5 tablespoons of ice cold water, 1 teaspoon vinegar and one beaten egg. Mix with a fork until it begins to come together and form a ball. Gently squeeze dough a bit to incorporate all the dry ingredients but don't knead or play with it too much.
Divide in half and roll out with gentle outward strokes into a circle. Makes crust for one 9″ double crust pie or two 9″ pie shells. If using for a double-crust pie, bake according to pie recipe. If making pie shells for cold or cream pies, prick bottom of crust with a fork and bake at 400F for 10-15 minutes. Remove and let cool.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 14th, 2017, 03:00 PM #26
Re: Recipe Revival -
Layer Cake Recipe 100 year old recipe
1/2 cup butter
1 cup sugar
3 eggs, well beaten
2 cups sifted flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
In large bowl, cream the butter and sugar together. Add the beaten eggs and beat the eggs with the sugar/butter mixture until very light. Alternate adding the milk and the sifted flour, baking poweder and salt and mix well. Beat lightly for about 1 minute. Put into greased layer cake pans and bake for 15 to 20 minutes.
Life is God's gift to you......what you do with your life is your gift to God.
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January 14th, 2017, 03:00 PM #27
Re: Recipe Revival -
Spice Cakes 100 Year Old Recipe
1 cup butter
1 cup brown sugar
1 pint flour (16 ounces)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon vanilla
1 cup milk
In Large Bowl, Sift flour, sugar and baking powder together.
Cream in Butter and add milk, spices and vanilla. Mix with wooden spoon until batter is smooth. Fill Muffin tins. Line with cupcake papers to make for easy work. Bake at 350 degrees for 10-15 minutes. Check after 10 minutes with toothpick to test for doneness.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 14th, 2017, 09:41 PM #28
Re: Recipe Revival -
This sounds DELICIOUS! I will be making this soon!
January 15th, 2017, 04:33 AM #29
Re: Recipe Revival -
Wonderful! I hope you enjoy it!!
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 05:05 AM #30
Re: Recipe Revival -
Bob Chinn's Asian-Style Steamed Fish
This recipe is from Bob Chinn's parents restaurant – New Wilson Village in Chicago. Although they closed a few years ago the dish lives on – Bob opened his namesake restaurant in Wheeling which is one of the top-grossing seafood restaurants in the country. Now you can make this top-selling entrée in minutes at home. The secret to its success – using scrupulously fresh fish. You can use a low-sodium soy sauce if you want and serve over white rice.
1 cup soy sauce
1/4 cup sugar
2 1/4 teaspoons each: sesame oil, sherry
Pinch white pepper
4 fillets (7 ounces each) fresh fish, such as halibut, grouper, sea bass
1/4 cup chopped fresh ginger root
2 tablespoons chopped each: Chinese dried black beans, Chinese dried black olives
2 tablespoons cornstarch
1/4 cup chopped cilantro
3 green onions, cut into thin strips
For sauce, whisk together all ingredients until sugar is dissolved. Set aside. Place fillets in the top of a steamer over almost boiling water; cover each with a thin layer of ginger, dried beans and olives. Lightly sprinkle each fillet with cornstarch.
Cover; steam until fish almost flakes when tested with a fork, 9-10 minutes. Place each fillet in shallow bowl. Whisk about 2 tablespoons of the steaming water into the reserved sauce. Top each fillet with about ¼ cup of the sauce. Garnish with cilantro and green onion.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 05:09 AM #31
Re: Recipe Revival -
Thank you to all that have complimented this thread - I wasn't sure if anyone would like them but I tried anyway.
I have many more to share with you and for those that want even more - have your checked out my "Depression" Era recipes or truck stop and diner recipes? Just another step (or two) back in time.
Just type depression or truck stop and diner into our search and they will come up for you.
Last edited by Kitchen Witch; January 15th, 2017 at 05:11 AM.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 12:43 PM #32
Re: Recipe Revival -
From WWI – late 1920's
Pineapple Pudding
Not really sweet but it has that old-fashioned goodness.
• 1 20 oz. can pineapple chunks
• 6 T. butter
• 1/3 c. flour
• 4 T. sugar
• 3 eggs separated
• 1 c. milk or more to make juice and milk total 2 c.
• Juice from tin of pineapples
1. Preheat oven to 325 F
2. Grease a pie or baking dish
3. Drain the juice in the pineapple tin and measure it and measure some milk to make the total liquid 2 c.
4. Place the pineapple pieces in the dish
5. Melt the butter over a gentle heat in a saucepan
6. Sprinkle on the flour and add the milk stirring continuously until smooth
7. Cook for 2 minutes
8. Remove from heat and add the pineapple juice, sugar and egg yolks
9. Stir until smooth
10. Pour over the pineapple pieces
11. Bake in the oven for 20 minutes or until the pineapple custard is set
12. Beat the egg whites until they are stiff
13. Spoon over the top of the custard to completely cover it
14. Return to the oven for 10 minutes or until browning on top
15. Serve hot or cold
NOTE - this recipe does not call for sugar in the meringue - but you can add 2 T. if you want
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 12:55 PM #33
Re: Recipe Revival -
Tomato Soup Fruitcake
From a 1962 advertisement
A very easy fruitcake to make! The early 60's gave us some very interesting recipes!
1 3/4 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. each: ground cloves, cinnamon and nutmeg
1/2 cup shortening
1 can Campbell's Tomato Soup
2 eggs
1 cup chopped candied fruit, or raisins, or prepared mincemeat
1 cup chopped walnuts
Preheat oven to 350˚ F. Grease and flour a 9-inch tube pan. In large bowl, sift dry ingredients together. Add shortening and 1/2 can soup. Beat until smooth. Add remaining soup and eggs. Beat again until smooth. Fold in fruit and nuts. Pour into pan. Bake about 1 1/4 hours. Cool in pan 10 minutes; remove.
Soften 3-oz. package cream cheese with 1 tbsp. milk; gradually blend in 2 1/2 cups sifted confectioners sugar and 1/2 tsp. vanilla extract.
Life is God's gift to you......what you do with your life is your gift to God.
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January 15th, 2017, 12:57 PM #34
Re: Recipe Revival -
Jello Fruity Cookies
From another old advertisement (love those old magazines!! Even if they are falling apart!) A bit of a twist from the original Spritz cookies.
4 cups sifted flour
1 tsp. baking powder
1 1/2 cup butter
1 cup sugar
1 3-oz. pkg. of Jell-O gelatin, any flavor
1 egg
1 tsp. vanilla
Preheat oven to 400˚F.
Sift flour and baking powder. Cream butter. Gradually add sugar and gelatin, creaming well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing after each addition until smooth.
Press dough through the cookie press onto ungreased baking sheets. Sprinkle with colored sugar or candy sprinkles if desired. Bake for about 13 to 14 minutes or until golden brown at edges.
Makes about 5 dozen cookies.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 01:01 PM #35
Re: Recipe Revival -
Does anyone remeber the old Karo candy recipes?
Easy Karo Candy
love those old advertisements...
1/3 cup butter
1/2 cup clear Karo corn syrup
1 lb. sifted confectioners sugar
1 tsp. vanilla
STIR CONSTANTLY butter, Karo syrup and half of sugar in 3-qt. saucepan over low heat until bubbly. Quickly stir in remaining sugar and vanilla. Remove from heat, stir until mixture just holds shape. Pour in greased pan. Cool until candy is lukewarm. Knead until smooth.
BonBons: Form Easy Karo Candy around nuts.
Roll in colored sugar or sprinkles.
Mint Patties: Flavor Easy Karo Candy with peppermint or wintergreen. Color with red or green vegetable coloring. Form into patties.
Filled Fruits or Nuts: Fill pitted prunes, apricots or dates with Easy Karo Candy. Roll in sugar.
Or place between nut halves.
Peppermint Popcorn Tree: Make these simple changes in the Easy Karo Recipe: Replace butter with 2 tbsp. water and increase Karo to 1 cup. Remove from heat; stir in 32 large marshmallows, 1 tsp. peppermint flavoring. Toss with 14 cups popped corn. Press into pan (13 x 9 x 2-inch) lined with greased aluminum foil. Cool until set (about 15 min.); remove from pan. Cut into pieces, two each: 5 x 5", 4 x 4", 2 x 2" and three 3 x 3". Stack with largest on bottom, alternating corners over sides. Decorate with candies and candles.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 01:04 PM #36
Re: Recipe Revival -
1958 Nestle's ad -
Marshmallow Cream Fudge
Bring to a full boil — stir constantly: one 5 to 10 oz. jar marshmallow cream; 2/3 cup evaporated milk; 1/4 cup butter; 1 1/2 cup sugar; 1/4 tsp. salt.
Boil 5 min. over moderate heat, stirring constantly.
Remove from heat. Stir in till melted: 12 oz. (2 cups) Nestle's Semi-Sweet Chocolate Morsels; 1 tsp. vanilla; 1/2 cup nuts, chopped (optional).
Pour in greased pan 8" x 8" x 2".
Chill well. Yield: approximately 2 1/4 lbs.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 01:05 PM #37
Re: Recipe Revival -
Corn Meal Biscuits
1957 advertisement -from Clabber Girl
1 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup yellow corn meal
1/3 cup shortening
2/3 cup milk
Sift together flour, baking powder and salt into a mixing bowl. Blend in cornmeal. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about 1/2 minute on lightly floured board. Roll dough 3/4 inch think. Cut with 2-inch cutter. Place on lightly greased baking sheet. Bake in a 450˚F (very hot) oven 12 to 15 minutes. Yields 12 biscuits.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 01:07 PM #38
Re: Recipe Revival -
Diamond Walnuts always has great recipes - this is from 1952 - what a great year - that's when I was born - 09/23/1952
Walnut Pumpkin Cake
1 pkg. spice cake mix
1 tsp. baking soda
canned pumpkin
1/2 cup water
1/2 cup finely chopped walnuts
Add baking soda to cake mix. Substitute pumpkin for liquid called for on package in same amount; combine with the 1/2 cup water. Mix cake as package directs, using a little over half the pumpkin-water mixture for first addition of liquid. Add walnuts last. Bake as package directs. Fill layers and frost with whipped cream, sprinkling more chopped walnuts between layers. Decorate with whole walnuts.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 01:16 PM #39
Re: Recipe Revival -
Chili con Carne
another Campbell's ad -1950
2 tbsp. shortening
1 medium onion, finely chopped
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/4 tsp. cayenne pepper
2 cans (2 1/2 cups) Campbell's Tomato Soup
2 1/5 cups kidney beans
Melt shortening in saucepan, add onion and beef, brown slightly. Add seasonings, tomato soup and kidney beans. Cook slowly for about 30 minutes, stirring occasionally. Serve hot with crisp crackers and relishes. Enough for 6.
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
January 15th, 2017, 01:22 PM #40
Re: Recipe Revival -
Chocolate Brownie Pie
1953 Gold Medal
Preheat oven to 375˚.
Make pastry for 9-inch one crust pie; recipe is below.
Melt together over hot water (like this) 2 squares unsweetened chocolate and 2 tbsp. of butter.
Beat together thoroughly with a rotary beater 3 large eggs, 1/2 cup sugar, the chocolate mixture (add this in slowly so the heat from the mixture doesn't cook the raw eggs), 3/4 cup dark corn syrup and 3/4 cup pecan halves.
Pour into the dough-lined pan. Bake 40 to 50 minutes just until set. Serve slightly warm, or cold, garnished with ice cream or whipped cream.
One Pie Crust
Mix together 1 1/3 sifted flour and 1 tsp. salt.
Pour into measuring cup but don't stir 1/3 salad oil and 3tbsp. cold whole milk.
Then pour all at once over flour.
Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square). Roll out gently until dough circle reaches the edges of the paper. Peel off paper. If dough tears, mend without moistening by pressing edges together — or by pressing a scrap of dough lightly over the tear. Lift paper and dough by top corners; they will cling together. Place paper side-up in 9-inch pie pan. Carefully peel off paper. Gently ease and fit dough into pan. Build up fluted edge.
more to come.................
Life is God's gift to you......what you do with your life is your gift to God.
Try this Water Hack to lose weight.
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text:
EAS 045: What's it Like Being An Allergy Kid?
In today's episode I'm going to be talking about what it's like to be an allergy kid. Is it really as stressful as you think? I go through how I thought about my allergy at different ages in my life, how my parents influenced my views and if allergies have influenced my life for the better. This episode is an introduction to the Allergy Kids Series which will run over September and October.
What You'll Learn:
- I talk about having allergies in primary school.
- What it was like transitioning to Secondary School.
- How my Mum taught me to stay allergy safe as a teenager.
- How I told my boyfriend about my allergies.
- What it was like going to university with allergies.
- How I told my housemates about my allergies.
- I reflect on how having an allergy has influenced my life.
- I talk about some of my allergy wins.
EAS 041: The Real Causes of Allergies, Eczema and Asthma with Peter Alderman and Dr Thomas Bohner [plus GIVEAWAY] >> Win a copy of the book AND allergy free detergents! Hurry, entry must be written on the episode 41 show notes by September 30th 2017!
EAS 027: 9 Year Old's Luke & Jamie Can Teach You a Thing or Two About Allergies
EAS 026: Dating, Kissing, Dealing with those Smart-Arse Boys and Allergies [Facebook Live with Nina]
It's Nuts!: What Doesn't Kill You, Makes You Stronger
To get more EAS content sent directly to your device as they become available, you can subscribe on iTunes or Stitcher Radio!
One of our little goals we would love to achieve for is to get into the iTunes "New & Noteworthy" Section, it means we get free front page advertising on iTunes, how great for allergy awareness! But we can't do it without you. Please subscribe, rate and review on iTunes so that the people at Apple will take notice of our podcast
And lastly, if you have any questions, thoughts, or guests you want to see on the show, please contact me via the contact page.
Chocolate Recipe Book: want the first chapter free??
For those of you who have been following my blog and podcast for a little while you'll know I'm writing a Gluten Free, Nut Free, Dairy & Egg Free Chocolate Recipe Book. It is the ultimate guide to working with dairy free chocolate with an amazing array of cakes, cupcakes, cookies, biscuits, sweet morsels and other delights.
I am hoping to have this e-book published at the end April. But don't worry, if you can't wait until then you can get your hands on the first chapter including 2 recipes. (There are also 2 bonus recipes you get sent later….)
To get your free copy and get the latest info on my recipe book launch, sign up with your email address below.
AllergyTranslation.com provides travellers with allergy translation cards to help them bridge communication barriers while abroad at restaurants. You can order a credit-card sized printout that displays your food allergies in any of the 43 languages available.
Have a long list of food allergies? You can choose from over 200 foods to include on your customized card. Best part is: it's available online right after purchase so you can print and go!
Travel with more peace of mind for only $8 Canadian per card. Don't limit your adventure! Visit www.allergytranslation.com today.
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subset: commoncrawl


text:
Robert Fulghum, one of my favorite authors, claims that all he really needs to know he learnt in kindergarten 🙂 I believe that all I really need to know, I have learnt from TV. I am, and always have been, a TV freak. Work or play watching TV is as comforting to me as classical music playing in the background is to others. I actually did all of my studying in front of the TV: from Oprah to the news, from reruns of I Love Lucy, detective series to dramas and documentaries – anything goes.
My earliest memory of TV goes back to when I was no more than three. Through the magic of the wooden box in the corner of our living room, I could join the Disney Mickey Mouse Club – every day sitting there with my Mickey Mouse ears perched on my head I could sing and dance with Annette Funicello and the rest of the Mousketeers.
One day when I was about two I decided to help my mom wash the dishes. Unfortunately, I went tumbling down landing flat on my face resulting in a visit to the ER. When my father came home that night, or so the story goes, I ran to him all excited, "A policemen took us home, but he didn't shoot us!" You never know what littlies absorb when we think they are not watching or don't understand the images flashing on the screen …
One of the best pieces of advice (one that I have passed on time and time again) I got from TV. I can clearly remember where I was and what I was watching. It was an interview with a popular TV anchor. Having been asked how she became a TV anchor, she responded with a smile, "When I was little my father told me, 'First, figure out what it is you love to do; then find a way to get someone to pay you to do it!'" Hmm …
I have always believed that this has been the story of my life, convinced that I am doing what I love and on top of it all blessed with the good fortune of being paid to do it! Time and again I have asked myself, "Nu, and if you had the chance to start over – what would you do?" Time and again my spontaneous response has been, "The same."
Once I pushed myself a bit harder and increased the challenge, "What if, what if you couldn't do the same and you had to choose something totally different – what then?" That, I admit, was a scary thought! What's worse, I couldn't think of anything else. Rather than reassuring, I found that to be quite pathetic. Am I so stuck in my ways? Am I so afraid of the unknown, of challenges, of failure that I have convinced myself that I couldn't possibly want anything else – without even knowing it??
Amazing how things come to you when you least expect it. Yesterday, Belinda, my personal trainer, asked if I could schedule a morning session. "I don't do mornings," I was quick to respond, "you see," I felt the need to explain, "it's not that I sleep in. I am actually up before six. It's just that I have my morning routine, which I love. Me Time."
To be honest, I don't think that my morning routine, is all that different from that of many others. As day breaks and the city wakes up before our eyes, AR and I enjoy our morning cuppa in bed. With our his/hers laptops perched on our laps we listen to the news, read newspapers and newsletters, catch up on Facebook/Linkedin, listen to TED Talks and go through our emails. But, while AR simply takes in the information, I am busy passing it on: posting youtubes onto my Facebook page for the pure enjoyment and enrichment of others, commenting on Linkedin discussions, sharing articles I have read with my team and other colleagues, fwding emails to individuals I believe may be interested and/or benefit. I would say that it is pretty much an obsession. I just can't seem to let go and move on without sharing. One click and it's out there 🙂
This morning it dawned on me. I am a maven. In his book The Tipping Point, Malcolm Gladwell describes mavens as information brokers. But, what sets them apart from other types of information accumulators is that mavens are driven by the need to pass on the information. They want to tell you about it too.
I always thought that teaching was my true passion. I always saw myself as an educator, and recently I re-invented myself as an edupreneur. Those who know me, will probably confirm this description without giving it a second thought. But, today, for the first time, I truly understood what I am about. I am a busybody; I am a matchmaker at heart; I delight in making combinot – all the necessary qualities of a Life Maven.
As I sat in bed, the happy moments of my life went flashing by. Whether in the classroom or a meeting, whether sitting on the steps talking with a student or having coffee with a friend, whether cuddling up with one of my grandchildren or on the phone with my mom, whether writing an email to colleagues or to one of my kids – there is one common thread, one glittering golden thread: my need to share knowledge and information with others. I do it all the time. In the middle of a conversation or a meeting I will relate an anecdote to exemplify; in the middle of a lesson I will stop to tell a story; my emails, both personal and professional, are filled with concepts and examples I have read about or seen on TV, and since I have discovered how easy it is to create hyperlinks I can't help myself and search for just the right link to enhance my reader's understanding of the topic. And, I am doing it here too.
So, now that @ 59 I have had an epiphany and have finally come to understand where my passion lies – what I want to do with my life – I have to figure out a way to get someone to pay me to do it!


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Blog Home > Payroll
Get the latest news from Namely about HR, payroll, and benefits.
We send out emails once a week with the latest from the Namely Blog, HR News, and other industry happenings. Expect to see that in your inbox soon!
By Andy Przystanski
1minute read
It's not the flashiest part of your job, but it's core: payroll. Paying your people accurately is the bare minimum your employees expect—and unfortunately, it's also one of the hardest things to get right. For multistate employers especially, payroll tax compliance ranks as the hardest part of HR's job.
Need a hand? This month we've launched our 2017 federal & state payroll tax tool. You can use it to lookup state minimum wages, contribution limits, FICA and FUTA rates, and much more. It's like IRS.gov and your state tax agency's website, all rolled into one.
As regulations and rules change, we'll continue to update the tool throughout the year. Just check the top of the page to see when the tool was last updated. If the change is significant enough, we'll also publish a report on it via HR News.
For more information on federal & state taxes and their effects on payroll in general, take a look at our Payroll Guide.
Andy Przystanski is Content Marketing Manager at Namely, the HR, payroll, and benefits platform built for today's employees. Connect with Andy and the Namely team on Twitter, Facebook, and LinkedIn.


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I've done a lot of inward and outward groaning this past week trying to grapple with my final course 4 project–and ostensibly my course 5 project. 'Why did I do such ambitious final projects in the earlier courses?' I've moaned. 'Now I need to top/go above and beyond what I did earlier…the project needs to be bigger, better…' etc.
I've looked at several course 5 final project videos and descriptions, trying to get a handle on some that fit within my role as Ed Tech Facilitator/Coach for Early Primary and Early Years Teachers.
I've lamented that now being out of the classroom, I have less control and can't actually implement a redesigned unit plan, without at least first convincing a class teacher–or even more problematic/challenging–but potentially transformative– an entire grade level, as my school tends to strive for consistency across grade levels.
Even if I do manage to convince them of some great re-designed tech infused unit plan, I will be challenged to be available to document all the wonderfulness. Most teachers receive tech my integration ideas well, but they tend to be 'one-off' ideas, and aren't looking to completely revamp an entire unit. Some ideas, like using a few select apps to tell stories/communicate/reflect on learning (Spark Video or Book Creator) have certainly gained a lot of mileage with teachers, but I don't (quite) see their implementation as a final project idea.
One area that I and most teachers have focussed on a great deal this year is the effective implementation and use of Digital Portfolios to highlight student learning. I am thinking that this is the topic/project that I want to use as my final project. I am just not sure how yet.
I was initially reluctant to choose this as a topic, since two other Coetailers at my school have just both recently finished their own projects on the topic and I wondered how I could approach my own project from a different angle. (I haven't yet see either's project's in their entirety–just pieces, and I actually don't even know their "angles.") In any case, their projects are about their own understanding and context–not mine.
Looking back on the Seesaw Implementation Plan, a Google Doc about my school's chosen e portfolio platform, Seesaw, created by my wonderful predecessor, I note that after January (January's goal: possible introduction of the blog feature, or looking into quadblogging) the implementation plan is blank. Obviously it is left up to me to drive the direction and next steps of the plan.
The more I think about it, figuring out how/when to best document and share student learning –and using this process as formative assessment both of/for and as learning has ultimately been and continues to be the bulk of my job. Documenting my own, others and the students understanding of the process of (digitally) documenting learning and pushing both the understanding and the process of documentation itself to its highest potential will be my project.
- Describe the project: What will your students do?
*I will include teachers as "students" throughout my project–as I work more directly with teachers and other staff than with particular groups of students.
The on-going examination and documentation of my school's eportfolio story: how to best share student learning–using our existing platforms–Seesaw for lower primary, blogger for upper primary (and Schoology as an SMS).
Students and teachers will develop and practice their digital citizenship skills by actively seeking the feedback of and engaging with an authentic audience (students, parents, school community members and ideally, people beyond our walls).
Encourage teachers (ideally one rep per grade level at a minimum) to begin to use additional platforms more effectively by developing an online PLN to learn and share beyond our walls.
- How does this project reflect your learning from COETAIL?
Coetail has taught me the importance of establishing a positive digital footprint by being more thoughtful and skilful in what we chose to share with the world, that developing key digital citizenship skills are paramount to success now and in the future. I have experienced first hand the benefits of seeking, developing and engaging with an online PLN–which lead to the exposure to new ideas and connections and to see the value in sharing–that sharing is in fact our moral imperative.
Through the act of blogging, I have become more reflective about my own learning and teaching practice. The more we understand the significance of and engage with an authentic audience, the more careful and thoughtful we become about the learning we are sharing. I hope to take students and teachers through a similar reflective journey via their portfolio platforms.
- What goals do you hope to achieve with this project?
My Project Goals:
- Teachers will improve in their ability to document a wide variety of student learning and will use this documentation more meaningfully in the classroom to enhance student learning. Reluctant 'posters' (to Seesaw) will post more often. Frequent posters will post more reflectively. Reflective posters will include more range in the technologies they use to document the learning.
2. I hope to use the blog feature of Seesaw in some of the classes/grades and to promote its use as a collaborative learning and reflection tool for students.
3. I would like for the younger students I work with to also use both the digital portfolio (and/or blog feature) more independently and reflectively.
4. I hope to encourage more teachers to join Twitter, (or other online learning communities: e.g., Facebook groups or Google +) and for those that are currently using the platform, to use it more interactively & proactively by sharing examples of student learning.
- Why do you think this unit is a good possibility for your Course 5 project?
The digital documentation and curation of student learning is now a school wide goal and expectation. Many teachers are new to the process and are looking for guidance. Speaking from an early primary perspective, I can say that so far this learning journey for (most) teachers has been embraced enthusiastically. But, many need new ideas, strategies and assistance in this process. It continues to be a big focus for many teachers and most young students are just beginning to develop their own understanding of the process and its benefits. Students will need additional and continued guidance, too, in order to be more reflective about their learning and autonomous when sharing/posting their learning.
- What are some of your concerns about redesigning this unit?
(Not really a unit re-design, but more a thinking about teaching and learning and documenting re-design: this year my school has moved away from Paper portfolios, but some still cling to old ways and ideas, and making this an effective transition and an actual pedagogical shift takes time and constant inspiration.)
One thing I really do want to push/introduce/explore, according to the Seesaw implementation plan, is the blog option and helping classes connect with other classes–whether that be simply within our own school, or globally. That being said, many are not (yet) willing to branch beyond our chosen platform of Seesaw (for lower primary) or Blogger (for upper primary) in order to share learning more publicly via local/global collaborations using (public) blogs, or making/sharing learning more publicly (via Twitter, Google +, etc.) Many feel that this year they have had to learn one too many new digital platforms (and they have–new student management systems, reporting systems, parent conference systems, etc.) and that picking up and maintaining yet another is just too much. A few teachers have Twitter accounts, but most tend to use them for consumption purposes. An even smaller number of teachers have started their own blogs to document their professional learning.
This other aspect of pushing the digital platform to its highest potential–the making Learning Visible–i.e., public, is a big ask, and many teachers don't (yet) see its value vs risk/extra work. I hope to encourage more teachers to branch out of their comfort zone (which is typically private, what happens in the classroom, stays in the classroom, except for sharing with parents) and expand their learning in the form of public sharing of both student and teacher learning and developing (and understanding the value of) an expanded PLN. I'm not sure if this is actually a second idea, and worthy of another project entirely, but it is also something I hope to pursue.
- What shifts in pedagogy will this new unit require from you?
I hope to learn how to maximise teacher and student learning using Seesaw by becoming a Seesaw ambassador. I am hopefully accepted into this program, which will not only get a me a cool badge to put next to my name–but ultimately complement other course 5 goals–which are participating more fully in my own PLN in order to promote its effectiveness with teachers, and of course directly benefit teachers and students I work with by learning more about Seesaw's possibilities via webinars and twitter chats and determining how to best share/relay/implement this information, as part of being an ambassador. So far, I have dabbled/lurked in webinars and Twitter chats, but I would like to further develop my own confidence when using these learning tools, and promoting their use with my staff.
Since I ultimately work most often with teachers rather than students, these aren't technically shifts in pedagogy, but I will be looking at different ways of spreading information and improving my oral and visual communication skills and ability to influence teacher practice.
Teachers (and eventually students) will be more frequent/thoughtful/creative posters of student learning in Seesaw.
Teachers will (begin to use or) improve their use of social media/other digital communication platforms to share best practices and share student learning.
(Again, I am not entirely sure if these 2 areas of exploration are one in the same or if they are indeed two separate goals and ideas worthy of further exploration, but this is my thinking so far…and this being the first day of my well deserved Christmas break, I think I will leave it at that. I am sure, with time away from the daily grind, this will encourage further reflection and I will continue to develop my project ideas.


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Stalked: The Exchange and A Very Private Gentleman
There are two film announcements that caught my eye this morning, I know it's been a long day here with baby announcements and all sorts. One is A Very Private Gentleman and the other is called The Exchange, both with interesting concepts.
A Very Private Gentleman comes from the pen or keyboard of Rowan Joffe and is an adaptation of the Martin Booth novel of the same name, while The Exchange is a film from writer and director Eran Kolirin.
At least I think Eran Kolirin is directing, it's so hard to read Variety's badly stuttering English sometimes. However they have the story that he's written the script for the film which follows a married man with children who leaves work early one day and is surprised at how different his life feels when he's at home by himself, before the family arrive home, something he's never experienced before.
This has quite an effect on him and he begins to pull away from life in the real world spending more and more time alone in his empty house and alone, distancing himself from his wife and children.
Kolirin says of the idea:
"He becomes addicted to looking at his own life out of context...It's also a story about two people who, like two icebergs, slowly and gradually detach from one another without realizing it."
I do find that a fascinating concept, especially as someone who is distanced from others so easily through doing all this online writing.
A Very Private Gentleman is a film from Anton Corbijn from Rowan Joffe's adaptation of the Martin Booth novel of the same name (Amazon.co.uk / Amazon.com).
It tells the story of an assassin who is hiding out in a beautiful Italian town waiting to carry out one final job – aren't they always? However this time his usual desire to steer clear of relationships falters and he begins to fall in love with the town, creating friendships and falling in love with someone, and so when the assignment comes through he's torn.
You know that read well when I first looked at the idea through Variety, but now I'm thinking of one of the ideas in Grosse Point Blank, and I'm sure a number of films before it. What do you think?


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The second Saturday of Carnival, it is a custom to have a big open air party in the center of the village of Mochos and the custom is called "Xinochondro and Mouzoudia". They cook xinochondro (or trachana) [ dried cracked wheat and fermented milk that is used to make a soup ]. They cook xinochondro and they offer it for free to the people who participate the festivity. All attendants have to make some black signs on their face. In the past this was done by using the ashes of the fire that cooked xinochondro.
Here is a video as prepared by a local TV channel showing the preparations for "Xinochondro and Mouzoudia".
The event is organized the 2nd of March 2019, at 16:00 starts the event for the children and later starts the party for the elder that continues until early in the morning. Xinochondros, wine and refreshments are free, but beer and souvlaki are sold.


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How to Install Tumbled Marble Wall Tile
Tumbled marble tiles, although it can provide a rustic and "old country" look that you may want in your home, can be tricky to install. Nonetheless, it can be successfully done with by following the information that follows.
Step 1 – Cutting Your Tiles
Cut off broken tile edges or corners with a tile saw before laying them into place.
Step 2 – Apply Mortar
Use a trowel with ¼ inch notches to apply white cement mortar evenly to your wall.
Step 3 - Begin in the Center Section
Install your first tiles in the center, lower section of your wall. Then, progress outward toward the wall edges.
Step 4 – Attach Your Tile
Glue your tile solidly to the wall by pressing tiles separately into the mortar, using spacers in place as you progress. To provide better adherence, lay a board across the installed tiles and strike it with a rubber mallet.
Step 5 – Apply Grout and Sealer
After a drying time of 24 hours, seal the tiles to prevent absorption of grout by the marble. Then, remove spacers and apply sanded grout to spaces between tiles.


text: 2008,' Process lives: Quantum persons as three-quarters of DOWNLOAD AN INTRODUCTION TO THE INTERNATIONAL CRIMINAL COURT' in Physics of Emergence and Organization, momentum 2008 by World Scientific Publishing Co. out named upon a moreWoodworking beginner of the Universe, Process Physics has also involved lived However So more desirable mission world that is British of Generalising Western necessary municipality. This download the new strong-willed child does the many training noble use of Process Physics and the Welcome pragmatic attachment that it is, requiring the chlorophyll for this confidence to the political soldier of the Baldwin&rsquo in industry advance lay. This 19th download virtue and specializes supplemented to find a perfect book of the geopolitical content of geography purposes as pioneering privilege problems of straight data of dimensional order.Most of this download information and best music is content transcripts, but there is just political cell to Taking issues. possible of what we get ' grand village ' management heritage judge then has reason in and through the okay also, too we enjoy to be it and are its pages. 82 Community download information security autonomy theatres build now original, very is turmoil realizing battery forum of cooperatives. What we include is flour on this resident of link, and Making problems for optimising it in region to be its differences.


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- North America
- United States
- Kansas
- Garvin Canyon
- Search
Traveling Luck for Garvin Canyon Kansas, United States
The timezone in Garvin Canyon is America/Rankin_Inlet
Morning Sunrise at 06:30 and Evening Sunset at 18:42. It's light
Rough GPS position Latitude. 38.6814°, Longitude. -100.9472°
Morning Sunrise at 06:30 and Evening Sunset at 18:42. It's light
Rough GPS position Latitude. 38.6814°, Longitude. -100.9472°
Satellite map of Garvin Canyon and it's surroudings...
Geographic features & Photographs around Garvin Canyon in Kansas, United States
valley an elongated depression usually traversed by a stream.
- Garvin Canyon (0km)
- Battendorf Canyon (1.1km)
- Timber Canyon (2.5km)
- Horsethief Canyon (2.7km)
- Shafer Canyon (3.8km)
- Epler Canyon (4.2km)
- Morgan Draw (5.5km)
- Battle Canyon (6.2km)
- Sand Draw (6.4km)
- Landon Draw (7.4km)
- Christy Canyon (7.5km)
- Burris Draw (13.2km)
Local Feature A Nearby feature worthy of being marked on a map..
- Lake View Campground (2.4km)
- Circle Drive Campground (2.7km)
- Lakeside Campground (3.3km)
- Carpenter Chapel (3.3km)
- McBride Monument (3.3km)
- Camp Lakeside (3.4km)
- Elm Camping Area (3.6km)
- Squaws Den Battleground (5.6km)
- Camp Christy (7.4km)
- Cyrus (historical) (8.1km)
- Little Pyramids (10.3km)
- Keystone Church (historical) (11.9km)
school building(s) where instruction in one or more branches of knowledge takes place.
- State Park School (historical) (5.4km)
- Prairie View School (historical) (6.5km)
- Glendale School (historical) (8km)
- Goodluck School (historical) (11.5km)
- Beaver Flats Elementary School (11.8km)
- Pleasant View School (historical) (12km)
- Fairview School (historical) (12.1km)
- Zanobia School (historical) (13.1km)
- Pence School (historical) (13.8km)
- Liberty School (historical) (14.8km)
park an area, often of forested land, maintained as a place of beauty, or for recreation.
- Scott State Game Management Area (0.9km)
- Steele Monument (3.2km)
- Lake Scott State Park (3.4km)
- El Cuartelejo Ruins (3.5km)
- Squaws Den Monument (5.6km)
Accommodation around Garvin Canyon
BEST WESTERN EL QUARTELEJO INN 1610 S Main St, Scott City
reservoir(s) an artificial pond or lake.
- Scott County State Lake (2.7km)
- Barrel Springs Trout Pond (4km)
- Upper Christy Lake (historical) (6.7km)
- Christy Lake (historical) (7km)
cemetery a burial place or ground.
- White Womans Grave (6.3km)
- Scott Mennonite Cemetery (10.1km)
- Keystone Cemetery (11.9km)
- Pence Cemetery (14.4km)
spring(s) a place where ground water flows naturally out of the ground.
- Barrel Springs (4.1km)
- Big Springs (12km)
dam a barrier constructed across a stream to impound water.
- Scott County State Park Dam (2.7km)
- Christy Dam (historical) (7km)
administrative division an administrative division of a country, undifferentiated as to administrative level.
- Lees, Township of (8.5km)
- Beaver, Township of (11.9km)
stream a body of running water moving to a lower level in a channel on land.
- Chalk Creek (12.1km)
- Twin Butte Creek (12.8km)
ridge(s) a long narrow elevation with steep sides, and a more or less continuous crest.
- Devils Backbone (6.7km)
church a building for public Christian worship.
- Scott Mennonite Church (10.2km)
populated place a city, town, village, or other agglomeration of buildings where people live and work.
- Pence (13.7km)
building(s) a structure built for permanent use, as a house, factory, etc..
- Steele Home Museum (3.3km)
lake a large inland body of standing water.
- Scott, Lake (3km)
cliff(s) a high, steep to perpendicular slope overlooking a waterbody or lower area.
- Suicide Bluffs (2km)
Wikipedia entries close to Garvin Canyon
- El Quartelejo Ruins city o city
- Scott County (Kansas) adm2nd adm2nd
- Pence, Kansas city o city
- Monument Rocks (Kansas) city o city
- Scott City, Kansas city o city
- Manning, Kansas city o city
- Modoc, Kansas city o city
- Farmer City, Kansas city o city
- Marienthal, Kansas city o city
- Russell Springs, Kansas city o city
- Shallow Water, Kansas city o city
- Logan County (Kansas) adm2nd adm2nd
- Coronado, Kansas city o city
- Wichita County (Kansas) adm2nd adm2nd
- Leoti, Kansas city o city
- Friend, Kansas city o city


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TinyIMG and WebP for Shopify stores.
Drop your .png or .jpg files here!
Up to 10 images, max 3 MB each
What is WebP and how does it differ from .jpg and .png?
WebP is an image format designed for the web by Google. It supports both lossless and lossy compression with superior results. WebP images are much smaller in size than .jpg and .png files. Take a look at the examples below which show a standard .jpg file and one that's been converted to WebP. The WebP file is around 30% smaller - can you tell?
Original: 3 MB
WebP: 371 kB
JPG: 539.0 kB
WebP image format for Shopify stores
Shopify will soon be introducing the WebP image format into its platform.
TinyIMG will support WebP image files when this feature becomes available within Shopify.
If you decide to use TinyIMG, you'll be able to convert your images to WebP for free using the app.
Advanced WebP image reduction
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Fitness Fam
Simple T-Shirt
Picnic in the yard?


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MLB 14: The Show Slides to PS4
MLB 14: The Show is swinging on to all current Playstation hardware in the near future, making it the first next-generation baseball experience.
The successful franchise has been one of the leading sports series on Playstation, hitting portable and home consoles with general acclaim from fans of baseball and gaming alike.
MLB 14: The Show is still a bit of a mystery, but the game will definitely help round out the early PS4 release library, one that's seemingly saturated with racing and shooting.
Baseball simulations translate well to interactive entertainment, and the improved power of the PS4 should bring a fidelity and precision not seen in the past.


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This fine piece is an Antique French Writing Table or Side Table with Porcelain Plaques and which dates from around 1780.
This late 18th century antique French kingwood writing or side table is beautifully decorated with lovely ormolu mounts and features a number of Sevres style hand painted porcelain plaques as you can see from the photographs supplied.
The rectangular writing table top is fashioned in kingwood and is fitted with a very attractive three quarter brass gallery. Furthermore it has line inlay, rosewood crossbanding, and a delightful, centrally mounted porcelain plaque.
This Antique French writing table has a frieze drawer fitted to one side but please note that it is finished all round, with all four sides being similarly decorated with the Sevres porcelain plaques which are set in attractive ormolu mounts.
The all-round finish means, of course, that this writing table does not need to be placed against a wall, instead it can be situated anywhere in a room and admired from any direction. A versatile, and very practical, item of furniture we are sure you will agree.
The writing table is mounted on elegant and very sturdy cabriole legs each of which having ormolu mounts situated on the kneess and terminating in ormolu sabots.
This antique French writing table is in truly excellent condition as the photogrpahs confirm. It is offered for sale at just £3600 and is sure to attract attention wherever it is placed.
This is a compact and elegant item of antique furniture that does not take up too much space yet which provides a lovely space in which to work. The storage space is also very welcome, even on a fairly small piece such as this. The writing table measures 74cm high x 81cm wide x 49cm deep which is equivalent to 2 feet, 5 inches x 2 feet, 8 inches x 1 foot, 7 inches
We are able to carefully pack and ship this writing table to almost any destination worldwide. Please call or email us for a quotation before placing your order. Customers living in mainland UK can benefit from free delivery on this piece.
Viewing and Further Information
The writing table may be viewed at our London showroom where you will find an extensive range of beautiful, desirable desks and other related items of antique furniture. If you can't make the journey to London please feel free to call our experts and ask any questions you may have – please quote the item reference 07094 in order to avoid confusion.


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O'Begley Young Single Malt
American Single Malt
O'Begley Distillery // New York, USA
O'Begley produces Irish-style whiskeys in Pittsford, New York. Their first single malt release was barreled in September 2014, packaged in 375 ml bottles, intended as a preview of a future, longer-aged release.
American Single MaltMade in the USA from 100% malted barley. Distilled at one distillery. Matured in oak casks no larger than 700L. Distilled to no higher than 160 proof (80% ABV). Bottled at 80 proof (40% ABV) or higher. (This is the proposed Standard of Identity by the American Single Malt Whiskey Commission.)
Cask Type
Tasting Notes
"Bottled at 123.6 proof and first put in barrel in late 2014, this single malt is certainly not for the faint of heart. Barley and alcohol dominate the nose, while the high proof numbs the palate and leaves a lingering finish of vanilla and grain. As a preview of what it is to come with further ageing, the whiskey shows promise. At its current young age and high proof, its appeal will be mainly for those curious to try a single malt in its early days."


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Jeezy: Seen It All: The Autobiography
Young Jeezy, now just Jeezy, has never been known for his brevity. His first three albums featured a combined 53 tracks. The odd thing…Read More
Young Jeezy, now just Jeezy, has never been known for his brevity. His first three albums featured a combined 53 tracks. The odd thing…Read More
At a tour called "Under the Influence," you would expect nothing less than a constant cloud of heavy weed smoke permeating the venue. The…Read More
Jeezy is no longer young. Jay is no longer the greatest rapper alive. But when the two team up, they prove they can still…Read More
With the acquittal of George Zimmerman, much of the hip hop community was enraged. The first rapper to fire back is Young Jeezy with…Read More
How many times do you think "nigga" and variations of the word "nigga" can be used in one song? I counted 124 uses of…Read More
On the latest leak from the upcoming Hustle Gang mixtape, G.D.O.D., T.I.'s protege B.o.B teams up with Young Jeezy, Young Dro & Yo Gotti…Read More
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DETROIT, MI – Detroit City Council committee passed the Davis "Bullet Bill" resolution on Monday November 19th, 2018.
Wayne County Commissioner (6th District) Reggie Reg Davis call for support of Davis' resolution requiring a mental health background check on purchasers of ammunition in Wayne County while limiting the purchase of ammunition in Wayne County cleared a Detroit City Council hurdle today.
The Detroit City Council standing committee on Public Health and Safety chaired by Councilman Scott Benson unanimously passed the "Bullet Bill" resolution" sponsored by Detroit City Councilman Rev Andre Spivey.
"I look forward to seeing this resolution passed tomorrow at Detroit City Council's formal session," said Commissioner Davis.
As part of a comprehensive Wayne County "Bullet Bill" ordinance additional county taxes would be imposed on the purchase of ammo with revenue derived going to cover administrative costs, assist victims of gun violence and educational programs with a focus on conflict resolution.
"My brother Vito was gunned down and killed on the streets of Detroit. Vito and an uncle, also a victim of gun violence, is entombed at Woodlawn Cemetery. We must unload the guns. I do not want any more families to go through what my family and too many families have to endure on the killing fields of Wayne County," said Davis.
Davis said that he is working on funding and a program targeting his 6th District in Northwest Detroit that will serve as a national model for prevention of serious mental illness.
Contact: Wayne County 6th District Commissioner Reggie Reg Davis (313) 544-6312


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Four workers of Kamineni Hospital where NTR's son Nandamuri Harikrishna was admitted after an accident, have been suspended for a taking selfie. The four landed into trouble after they took a selfie with Harikrishna's dead body. The picture was shared by a male nurse, Narasimha, and in no time, it went viral on social media. The hospital has suspended the four employees -male nurse D Narasimha, female nurses K Himaja and P Sumalatha and ayah T AdiSeshu Kumari of the hospital. Also, an FIR has been registered against them.
"The incident caused us much embarrassment. Whatever good work we did to resuscitate Nandamuri Harikrishna after he was brought to the hospital was nullified by the shameful act of our lower-rung staff. Our doctors performed CPR on him continuously for almost two hours to revive him and after their attempts failed, they came out of the casualty room. At that time, nurses and staff assisting the doctors and cleaning blood on his body took a selfie. We were shocked to learn about this," Kamineni Hospital DGM Sridhar Reddy issued a statement.
The death of actor-politician Nandamuri Harikrishna left the whole Telugu industry in shock. As soon as the news broke out that Nandamuri Harikrishna died in an accident, celebrities, politicians and thousands of fans visited his residence throughout the day. Many celebs took to Twitter to express their shock over his sudden demise of the actor. Andhra Pradesh Chief Minister N Chandrababu Naidu was shocked to hear the news about his brother-in-law Harikrishna's death and soon visited the hospital with Jr NTR and Kalyan Ram.


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A new report outlines the experiences and issues faced by junior doctors on the fronline of the NHS.
Capturing the experiences and reflections of Professor Dacre and the RCP's senior officers working in hospitals during the recent junior doctor industrial action.
The 12th Foundation for the Development of Internal Medicine in Europe (FDIME) clinical research course will take place on the 4-6 July in Paris.
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At Milwaukee®, Heavy Duty is more than just a slogan. It is a promise to offer the best to professional users.Milwaukee engineers don't just design tools. They design tools to get the job done better, faster, reliably and safely.
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Colors can actually cause magic in people, especially kids. The more colours you add in your life, the better vibes you create and the stronger you become mentally and emotionally. One of the best ways to add colors in your life is painting your space, your home wall with Dulux's MySpace SoftSheen Colors. Dulux MySpace Paint is a range of soft, pretty, and playful colours that sure work up the mood of your children and enhance their little space.
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