Farmer Boy "Apples 'n' Onions Pie"

Farmer Boy Recipe for Mardi Gras

As we make our way through the month of February, we find ourselves in the midst of another Mardi Gras in New Orleans, Louisiana.  So, what does that have to do with Laura Ingalls Wilder?
Okay, here is the connection (without the long story surrounding it): Laura's husband was Almanzo Wilder. Almanzo had a sister, Eliza Jane.  Eliza Jane moved to Louisiana.  At some point, Rose Wilder (daughter of Laura & Almanzo), went to live with Eliza Jane, in Louisiana.
Now, for a short gastronomic history of Louisiana.  The original inhabitants were Choctaw Indians. When the people came from Europe, the first to come into Louisiana were the French.  They came with their bouillabaisse soup.  Next to arrive on the scene were the Spanish, coming up from the Caribbean.  They came with spices and changed the cuisine to their liking.  But, throughout these changes, those Choctaw peoples taught the new-comers how to thicken their soup with ground sassafras leaves, called "File'".  And thus was born what we know today as, "File' Gumbo".
Now, to get back to the present day story: here in Mansfield, (where Almanzo & Laura had their farm), you'll find an abundance of sassafras trees.  This has prompted me to put this recipe together to celebrate the Mardi Gras, right here in Mansfield!  And today I'm sharing it with you, so that you can enjoy it wherever you live!
This is a pretty basic soup. It may not be the long-winded version that they have in New Orleans, but it is tasty!
Ingredients:
1 lb. of smoked sausage, (as Andouille) cut into 1 inch pieces
2 Chickens, cut up, skinned, and deboned
4 Tablespoons of peanut oil
4 Tablespoons of all-purpose flour
4 ribs of celery, chopped
1 sweet green pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
1 large can of crushed tomatoes
1 teaspoon of thyme leaves
1/2 teaspoon of poultry seasoning
pinch of ground cloves
pinch of ground all spice
1 teaspoon of chopped basil
2 Tablespoons of file' powder
2 Tablespoons of Worcestershire sauce
1 - 2 teaspoons of Tabasco sauce
1 teaspoon of salt
pinch of black pepper
3 - 4 quarts of water or chicken stock
3 - 4 cups of cooked long-grain rice
Directions: In a large pot: heat the oil and brown the sausage.  Remove the sausage & set aside to add later.  Place the chicken into the pot & brown it.  Remove it and reserve it.  Add the celery, peppers and onions.  Heat through, till soft.  Add the flour to the pot, to make a light brown roux. (You may need to add more oil)  Add the file' powder and then the rest of the ingredients, along with the water or stock.  Put the chicken and sausage back into the mix.  Cover and cook on medium low heat for at least an hour.  (The longer it cooks the better the taste!)  
While this is cooking, prepare your rice.
Serve the gumbo in a bowl or over the rice, in a bowl.  Either way, you'll think you're in New Orleans, or at least some backwoods cabin in the heart of Louisiana! 

If you make this version of Gumbo, please leave a comment to let everyone know how it came out. Thanks.
The Old Man in the Bib Overalls

Farmer Boy Recipe - some hot soup for cold days!

It's been a while since I've had the opportunity to post a recipe on here - so I hope everyone remembers that I do that! :)
The recent cold snap had me making soup just about every day!  Most of those are found in my archives, but I don't think this one is there.

Farmer Boy Cream of Cauliflower Soup

Ingredients:

1 head of Cauliflower

1/4 Cup of water

1 Tablespoon of butter

1 small onion, finely chopped

2 cloves of garlic, minced

1/8 teaspoon of ground nutmeg

4 - 5 Cups of chicken or vegetable stock

1/3 Cup of cream or half & half

salt & pepper to taste

Directions: Place the butter into a stock pot, over medium low heat.  When the butter is melted completely, add the water.  Add in the onion and garlic.  Cover and cook till tender (about 10 minutes, stirring occasionally).  Wash and break apart the cauliflower and place it into the pot.  Add the chicken stock.  Bring to a boil.  Simmer for about 15 minutes.  Remove half of the cauliflower and puree it.  Place this back into the pot with the rest.  Stir in the cream and seasonings.  Cook for another 15 minutes or so.  

Serve with snipped chives, parsley or dill.

If this doesn't do it for you; go to my archives and find another soup - any of them are hearty and filling on a cold winter day!  :)

Thanks for reading my posting!  Please leave a comment too! Thanks.

The Old Man in the Bib Overalls

It's "Soup Season" again!

A "Veggie Tale" Recipe

Following Father's Day is, "Eat Your Vegetables Day".  Sounds like something your father would say, doesn't it?  Unless things have changed since I was a youngster, this is still the motto of the family table!  And, again, if things haven't changed, it is still a challenge for parents to get those kids to eat their veggies!

Well, this may work for you parents out there.  This is a casserole recipe.  Casseroles are good for their ability to hide all sorts of things in them.  And it might work to help disguise some of those vegetables that some of the more finicky kids refuse to eat.

When I was growing up, you would learn to eat everything on your plate.   There was no choice!  There was no such thing as saying, "I won't eat such and such a vegetable!"  We respected our parents.  We knew that they worked hard to get the food they put on our plate.  We respected them, their authority, and their guidance.  If they told us that vegetables were good for us, we'd eat them; and never questioned it!  Oh, I did know of some kids who would be rebellious.  Those kids would tell the stories of how they got punished for their disobedience!   It made us grow and mature into good citizens and I wouldn't change that for the world!  I wish and pray that these values come back in our country.  They will be the country's salvation - well, they'll be the values that will help the whole world to get along!  (Not likely, but I still pray for it!)
Okay, here's my recipe:

Farmer Boy Best Casserole Ever!

(So named to hide the veggies even more!)

Ingredients: (made in 8x8 baking dish - if you need more for a larger family, just double or triple this and use a larger baking dish.)

• 1 yellow squash
• 1 zucchini
• 1/2 onion
• 1 large tomato
• 1/2 red bell pepper
• small bunch of Kale
• 1/3 Cup of grated Parmesan Cheese
• 1/3 Cup of grated Cheddar Cheese
• 1/2 Cup of sour cream
• 2 Tablespoons of Lemon Juice
• about a dozen crushed Ritz Crackers

Directions: Spray non-stick into the baking dish.  Slice off coins of the squash and zucchini.  Layer them into the dish. Add slices of onion and tomato on top.  Drizzle the lemon juice on this.  Add dollops of sour cream.  Add the diced bell pepper.  Chop the Kale and add it.  Sprinkle half of the Parmesan on top.  Distribute the crackers.  Finish with more Parmesan and the Cheddar cheese.

Bake at 350 degrees F. for about 40 to 45 minutes.

* To make this into a one-dish meal, I added some cooked crumbled pork sausage on top and then added the crackerss and cheeses.  I served it over a bed of noodles - you could us rice instead.

If this doesn't get those kids to eat their veggies, it's probably too late - they're spoiled!  :( 

I'm not saying that your kids should become Vegetarians, but God made these things, and He said they were good for us!   And Father knows best!

(By the way, adults like this recipe too! ;)

"Children should be made to obey or shown that to disobey brings punishment.  Thus, they will learn the lesson every good citizen and every good man and woman learns sooner or later - that breaking a law brings suffering."  Laura Ingalls Wilder

If you make this recipe, please come back and leave a comment.  Thanks.

*By the way, I see that many have viewed my blog over time, but very few leave comments!  I don't know why this is the case, but I'd sure like to see more response from what I put on here!  And, for that matter, I'd like to see more people sign up as followers!  How about it, step into the flow!  Thanks.

The Old Man in the Bib Overalls

"Ice Tea Day"

What could be more refreshing in the heat of the day than a big glass of Ice Tea?  (No, don't give us your answer if it differs!)  :)  This being "Ice Tea Day", I'm offering this recipe:

Farmer Boy Sweet Tea

Ingredients:

• Tea bags or loose tea
• water, preferably clean, filtered (not bottled or distilled!)
• Sugar syrup

Directions: Brew up some tea, * by boiling water and adding it to the tea.  (I like to use tea bags - less of a mess!) You are going to want to brew it to be very strong - so use more tea than you normally would.  Let it steep up to 5 minutes, but don't over steep or it will get bitter.   Then cool it to room temperature.

While it is cooling, you can make your sugar syrup.  Take one cup of sugar and dissolve it in one cup of water, over medium heat.  Bring it to a boil and simmer 2 minutes.  Cool this to room temperature or refrigerate. (This can be stored in the refrigerator in a sealed bottle.) 

To make the ice tea, simply fill a glass with ice cubes.  Pour the cooled tea into the glass, followed by the sugar syrup (to taste).  You may wish to add a sprig of fresh mint or a slice of lemon also.

*Note: you could also use Sun Tea, (tea that is brewed by leaving the tea ball or bags in a jar of water, out in the hot sun for a few hours. This makes a really nice, smooth and mellow tasting tea!) And, for goodness sake, don't use instant tea!  :)

If you are a "Yankee", from the north, you may not be familiar with "Sweet Tea" or how to order it in a southern restaurant.  Here is the process: Simply say, "I'd like a Sweet Tea, please."  Or you don't have to be so formal, just say, "I'd like a Tea, please."  They'll know what you mean, because it is a "Southern" thing!  In fact, I don't think you could order it any other way!  :)

I hope you'll try this recipe and then leave a comment here. Thanks.  The Old Man in the Bib Overalls

National Doughnut Day

Every time I read "Farmer Boy", by Laura Ingalls Wilder, I get hungry for some old-fashioned home cooking recipes!  Why do you suppose that is the case"  :)

This time, as I read about how Almanzo's mother made those doughnuts, and I noticed that "National Doughnut Day" was on the horizon, I did something about it!  I went through my heirloom recipes and found the one that I remembered my Great Aunt making when I was but a young boy myself!  This is the recipe I'm sharing with you today.

Farmer Boy Cinnamon Donuts

Ingredients: (should make about 1 1/2 dozen, depending on thickness)

• 2 Cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1 egg
• 1 Cup of sweet milk (although my Aunt probably used Goat Milk)
• 1 teaspoon of vanilla
• a pinch of ground nutmeg
• Lard for frying (or vegetable oil - I used Peanut Oil)
• sugar and cinnamon for coating

Directions: Place about 1/2 cup of sugar and cinnamon mixture into a paper lunch bag and set aside.

Place the flour, salt and baking powder into a large bowl.  In another bowl, cream the egg and sugar.  Add the milk, and vanilla to the egg mixture.  Add all the wet mixture to the flour and stir.  Add more flour as needed, to make a thick batter.

Dump the batter onto a floured surface to roll out.  Roll out to about 1/2 inch thick.  Cut into 1/2 by 8 inch strips.  Using your floured hands, roll each into ropes.  Finding the center of each rope, twist or braid them, sealing the ends.

In a kettle, heat the lard or oil to 375 degrees F.  Gently lower each twisted rope into the kettle to fry them. (Don't crowd them!) Fry each till they are golden brown.

Remove them to paper toweling.  Then, one at a time, shake gently in the paper bag of sugar/cinnamon to coat them.

I don't know if this is anything like the recipe that Mrs. Wilder used, but it is certainly what gave me my happy childhood memories of doughnuts!

I once saw this sign in the window of a bakery, "Seven days without doughnuts, makes one weak! (week)" :)

I hope you'll try this recipe and then come back here to leave a comment. Thanks. The Old Man in the Bib Overalls

"So many recipes, so little time!"

When you have literally hundreds of heirloom recipes, and there are only a few minutes in a day in which to look through the pile, you might miss something!  Well, this is the case here, with this recipe.  At some point I'd like to be able to organized all these recipes.  I don't see that happening any time soon, but it is one of those things you put on a "To Do" list.

As a result of not having them organized or categorized, I'm not always sure what the recipe makes! So many times I've come across something that was written a century or more ago, and it has a list of ingredients but no directions.  Others, like this one, have no name!  So where do I go from there? Well, in most cases, with recipes like that, they get put aside for further investigation at some time in the future.  If I'm on a quest to find a certain recipe or type of dish, I end up sorting through half of them each time!

I've been looking for a recipe which was mentioned in Laura's book, "Farmer Boy".  In the book it is called, "Rye 'n' Injun Bread".  Well, I figured it should be in my heirloom recipes somewhere.  But I haven't come across it yet.  Then, the other day, I happened to look at one of those, which was probably written down by my great grandmother, over a century ago.  It didn't have a recipe name, but as I looked at the list of ingredients, most of them are those associated with "Rye 'n' Injun Bread".  I say, "most" because there are some extra ingredients, like all-purpose flour, raisins, currents and chopped nuts.  So, I scratched my head in wonder.  But then it dawned on me - this was probably an altered "Rye 'n' Injun Bread" recipe.  Barbara M. Walker, in her "Little House Cookbook" talks about how the recipe changed over the years. And it probably changed from one locale to another as well.  My great grandmother had her roots in the Germanic settlements of Ohio and Pennsylvania.

The only way I'd know for sure what I had in my hand was to make it.  Then, as I looked more at this old, handwritten recipe, I noticed that some of the directions didn't quite make sense. (Some of these recipes are written in "Broken English" - a cross between German and English.) So I had to spend some time, using my culinary knowledge, to figure out how I could make this recipe.
This is what I came up with:

Farmer Boy Rye 'n' Injun Brown Bread

Ingredients:

• 1 Cup of all-purpose flour
• 1 Cup of Rye flour
• 1 Cup of yellow cornmeal
• 2 teaspoons of baking soda
• 1/2 teaspoon of salt
• 1 Cup of buttermilk
• 2 eggs
• 3/4 Cup of molasses
• 3/4 Cup of raisins
• 1/2 Cup of currents (optional)
• 1/2 Cup of Pecans, roughly chopped

Directions: In a large bowl, combine the cornmeal, flours, salt and baking soda.  Stir into this, the buttermilk, eggs and molasses.  When this is thoroughly mixed, stir in the raisins and pecans.  Pour this mixture into a greased loaf pan.  Bake in a pre-heated oven, at 300 degrees F. for about 1 1/2 hours. (Test with a probe.)  My recipe called for the use of a water bath in the oven, but I think you'd do best to avoid too much moisture when baking it.   I took the bath out after an hour, and it seemed just right!  It won't rise like most sweet breads, and might seem dry to you if you aren't familiar with "Brown Breads".

This is not the "definitive" Brown Bread recipe, but it is one that my family passed down for over a century.  I can only vaguely remember having it as a child; but I do remember having a store-bought "Brown Bread" that came in a can.  If my memory is working good, this recipe tastes better than the canned one!  My recipe called for "a slow oven", which might have been about 200 degrees and baking time was hours long!  But I don't think it would be completely safe to do it that long at such a low temperature, because of the eggs. (But maybe I'm wrong!)  I hope you'll try this recipe, if for no other reason, to have something like Almanzo ate as a boy!  If you make it, please come back here and leave a comment.  Thanks.  The Old Man in the Bib Overalls

Chilly for the end of May!

Oops!  I meant, "Chili"!   Well, actually, it should be "Chili Sandwich" for the end of May!  :)

This is what I like to do with that small amount of left-over chili (with beans) - simply make a sandwich with it!

You may rather make this sandwich with a soft tortilla, but I like it with a couple slices of toasted bread.  Anyway, it's just that simple - just place the cold chili in there and off you go!

Now, you may want to be a little more creative and add some shredded cheese in there and maybe some sour cream.  So, just consider this the start!

As for the weather at the end of May: it seems to have gotten over being cold here!  And now we are experiencing some summer-like weather.  (I welcome that!)  :)  The Old man in the Bib Overalls

Farmer Boy, "Chickens in the Orchard"

If you have ever raised chickens, then you'll understand the importance of keeping them from getting into the vegetable garden or even the orchard!  They have a tendancy to peck and eat those things that they shouldn't!  Even "Free Range" chickens need to be fenced in, away from crops!

Evidently Laura knew how to keep her chickens in line!  When she and husband, Almanzo, came to live on their farm in Mansfield, she was so successful at raising chickens that she was known here as "The Chicken Lady"!  In just a short time, she supplied almost all eggs for the town!

From the title of this posting, you might wonder where this is going.  This is not a story about how the chickens got out of their yard and into the orchard, nor is it a "How To" on raising chickens.  But it is actually a recipe that I've called, "Chickens in the Orchard"

Ingredients: (for each sandwich filling)

• 2 Tablespoons fo cooked chicken, diced
• 2 Tablespoons of chopped Pecans
• 2 Tablespoons of chopped, peeled and diced Apple
• 2 Tablespoons each of: sour cream and mararine or softened butter
• 2 slices of bread

Directions: Simply combine the chicken, pecans and apple.  Mix together the sour cream and butter.  Mix all these together.  Spread onto the slices of bread.  *You could also use a Pita Bread, opened up.  (I used some homemade Sour Dough Bread here.  I have a recipe in the blog archives for the Sour Dough Bread.)

Some people, (like Laura) get inspiration to write poetry or stories.  I get inspiration to write recipes. (Well, actually I do get inspired to write other things too!  Watch for those on my blog from time to time also.)
If you make this sandwich, please leave a comment here about it. Thanks.  The Old Man in the Bib Overalls

The "Melting Pot" of my youth

This recipe is one from my childhood, and is one from the old neighborhood.  Looking back, I guess I was blessed by living in a large city, with all the different ethnic foods available to me.  It certainly broadened my culinary appetites and skills!   But, right now, I'm glad I don't live in a big city anymore! (Way too much stress associated with that!)

Farmer Boy Italian Meatball Sandwich

Ingredients:

• 1 lb. ground round steak
• 1/4 Cup of finely chopped onion
• 3 Tablespoons of seasoned bread crumbs
• 1 Tablespoon of Italian flat parsley
• 2 Tablespoons of grated Romano Cheese
• 1 - 2 Tablespoons of water
• pinch of salt & pepper
• 1 egg
• Pasta sauce (or, as the local Italian Americans called it, Gravy!)
• 1 yellow onion, sliced or chopped
• 1 Red Bell Pepper, sliced into 1/2 inch strips
• Sliced Provolone cheese
• shredded Mozzarella cheese
• Hard Rolls or Hoagie Rolls

Directions: In a skillet, over medium heat, saute your Red Pepper and yellow onions; set aside.   In a large bowl, combine the ground meat, chopped onions, bread crumbs, parsley, Romano cheese, and salt & pepper; adding a little water as you go, for the right consistency.

With olive-oiled hands, form into balls, about 1 1/2 inches in diameter.

In a medium hot skillet, braise the meatballs all around.

Slice open the roll.  Place the roll on a sheet pan, ready to go into the broiler.

Place a slice of Provolone cheese on each open face of the rolls.  Place in a hot broiler, only long enough to melt the cheese.

Take out of the broiler.  Place your meat balls on top of the cheese, then smother them with the gravy, followed by the Red Peppers & sliced onions.   Top this with some shredded Mozzarella.  Place the sandwich back into the broiler to melt the cheese.  Serve warm.  Makes about 4 sandwiches.

Finisci di mangiare! (Eat up!)

If you like this sandwich recipe, please leave a comment here. Thanks. The Old Man in the Bib Overalls

Cinco de Mayo

Here we are again, celebrating the Mexican culture with a taditional recipe.  I'm not sure where or when I got this recipe.  I think it may have come from a fellow worker, way back when.  That fellow gave me a number of recipes that he brought with him from his homeland of Mexico.  His recipes may have reflected the town where he grew up and not neccessarily the whole country.  He said that most of the home cooking did not have really hot, spicy dishes.  This recipe is like that; but if you want to make it hotter, you can add more chili powder or crushed red pepper flakes.

Farmer Boy Chicken Fajitas

Ingredients:

• 1 lb. of boneless, skinless chicken (cut into 1/2 inch strips)
• Marinade made of: 2 Tablespoons of Lime Juice, 1/2 teaspoon of chili powder, 1/4 teaspoon of ground cumin, 1/4 teaspoon of Mexican Oregano, 1 teaspoon of celery salt, and 1/4 teaspoon of crushed Red Pepper flakes
• 1 Red Bell Pepper & 1 Yellow Bell Pepper (seeded & cut into 1/4 inch strips)
• 1 white onion, thinly sliced
• 2 Tablespoons of Olive Oil
• a small bunch of Cilantro leaves, minced
• 1 Tablespoon of minced Garlic
• Flour Tortillas
• 1/2 Cup of shredded Mexican Cheeses

Directions: Marinate the chicken in a bowl, placed in the refrigerator, for at least a half hour. (You may wish to sear the marinated chicken on a grill, to give it some extra flavor and those nice looking grill marks.)

Then, in a sauce pan, over medium heat, saute the meat in the oil, along with the onions and peppers, till they are limp and cooked through. (About 5 minutes)  Combine all this, with the Cilantro leaves, garlic, and shredded cheeses and place into the middle of a flour tortilla.  Roll the tortilla up.  Serve each, topped with a dollop of sour cream.  Side dishes of Black Beans, Salsa, Spanish Rice, and Guacamole with Tortilla chips make for a great meal!*  (If you wish, you may also toss the tortilla in the oil for a few seconds to saute it a little, before filling it.)  You should be able to make about 4 servings with this recipe, depending on how much you stuff into each tortilla, and what size torilla you use. 

*Hint: if you are going to make this whole meal, as suggested, you'll want to prepare the side dishes in advance to the fajitas.  It is easier and better tasting to keep those warm, rather than try to keep the fajitas warm while preparing the sides.

I hope you enjoy this meal on Cinco de Mayo!  If you make this recipe, please leave a comment here. Thanks. The Old Man in the Bib Overalls

Spinach/Artichoke Hummus Grilled Cheese

Okay, so how does "The Old Man in the Bib Overalls" come up with a sandwich recipe like this?  That's a long story!  Here is the shortened version: My grandmother (on my mother's side), had a second marriage after having my mother.  The fellow she married was of unspecified ethnic origin.  He would never admit to any in particular, but what I could weasel out of the family was that he might have family in Turkey.

Now the second part of this story covers the fact that at one time he had a diner somewhere.  All this took place before I came on the scene, so details are all sketchy!

Growing up I had the opportunity to visit my Grandparent's home in another state a few times, during summer vacation times.  Grandpa always did the cooking (once a chef, always a chef, I guess!).  I always enjoyed the meals that he served.  Had I been older and wiser, I would have asked for his recipes!  As a result of all of this, I only have a few of his recipes, which were passed on to me through others in the family.

This is one of those. I have no idea if it was his invention or one of many recipes he collected and used while cooking in his diner.  But, with the use of Hummus, it seems likely that it was something that he might have had from his family.

Farmer Boy Spinach/Artichoke Hummus Grilled Cheese

Ingredients: (This makes enough Hummus for a number of sandwiches or for use in other dishes)

• 1 lb. of Chick Peas, soaked and prepared (or use canned, drained)
• 4 Cups of fresh Spinach, finely chopped, then gently cooked
• 1/2 Cup of Artichoke hearts, chopped
• 1 Tablespoon of Red Bell Pepper, finely diced
• 2 Tablespoons of Lemon Juice
• 1/4 teaspoon of Sesame Paste (Tahini)
• 2 Cloves of Garlic, minced
• 2 Tablespoons of Olive Oil
• 2 - 4 Tablespoons of sharp Cheddar Cheese spread, or use shredded cheese (for each sandwich)
• 2 Slices of bread (any variety)
• melted butter

Directions: To prepare the Hummus: use a food processor.  Simply process the cooked peas.  Add the chopped spinach, artichokes, and peppers, along with the juice, garlic, oil and Tahini. (You can save the Hummus in a sealed container in the refrigerator to use in other dishes, if you'd like.)

Sandwich assembly: Lay out 2 slices of bread (I prefer using whole wheat bread), and spread both with cheese.  Next, place 2 - 4 Tablespoons of the Hummus on one of the slices of bread. Combine both slices to make a sandwich. Brush melted butter on top.  Place the sandwich onto a medium hot griddle or skillet.  Cook till lightly browned.  Brush the top with more butter and turn over to brown the other side.  Serve warm.

This is good served with a side of rice pilaf, made with raisins and nuts!  And a glass of apple juice, tops it off good too!

I occasionally  think back upon those times spent with my grandfather.  I remember how many schemes and dreams he talked about, that he either attempted or wanted to attempt in his lifetime.  Most of them were spurred on by his selfish ambitions.  And those were mostly unfulfilled or unsuccessful!  But I do believe it was his example of entreprneurship that most encouraged me to pursue my dreams.  But, being led by my relationship with the Lord, was what gave me the focus and not give in to selfish ambitions.

"Those who stop dreaming never accomplish anything."

"If we would not be satisfied until we had passed a share of happiness on to other people, what a world we could make!"  Laura Ingalls Wilder

I hope you'll try out this great recipe!  If you do, please come back here and leave a comment about it. Thanks.    And, if you wouldn't mind, share this blog site with some other folks too!

The Old Man in the Bib Overalls

Good dog, Jack!

Today we celebrate "Bulldogs are Beautiful Day"!

Laura Ingalls Wilder wrote, in her books, about the family dog, named Jack.  Jack was a Brindle Bulldog.  He was the family dog as long as Laura could remember.  She felt very close to Jack.  He protected her family and was a good, loyal companion, especially to her.  He walked under their covered wagon, mile after mile, as they moved from one place to another.  Laura wrote a story about the end of Jack's life, in "By the Shores of Silver Lake".  According to the story, Laura was leaving on a train and had to say goodbye to Jack.  She spent the afternoon caring for him and telling him, "Good dog, Jack."  It was to be the last time she would see him.  This was a very sad time for her and all her readers, as they followed along with this story!  In Jack's honor I am posting this recipe during "Grilled Cheese Month".

Farmer Boy "Good dog, Jack"

Ingredients: (for each sandwich)

• 1 large hot dog, cooked and split to fit the bread
• 2 slices of bread
• 2 slices of Pepper Jack Cheese
• melted butter

Directions: Place one slice of cheese on a slice of bread. Place the split hot dog on top of that.  Cover with the other slice of cheese and then the other slice of bread.  Brush the top with melted butter.  Place the sandwich upside down on a griddle or skillet, over medium heat.  As it cooks, brush the top with butter.  When lightly browned, turn it over and cook the second side.  Serve warm.

If you make this and enjoy it, please leave a comment here. Thanks.

The Old Man in the Bib Overalls

Farmer Boy's "Lucy, the pig"

If you've read the Laura Ingalls Wilder book, "Farmer Boy", then you probably enjoyed the story about Lucy, the pig!  Keeping with my celebration of "Grilled Cheese Month", I have designed this sandwich in honor of Lucy.

Farmer Boy's "Lucy's Apple/Cheddar Griller"

Ingredients: (for each sandwich)

• 4 or more slices of bacon, cooked
• 1/2 of a medium-sized apple, sliced thinly
• 2 - 4 Tablespoons of Cheddar Cheese, grated (or you can use "Cheez Whiz" or the like)
• 2 slices of bread
• melted butter

Directions: Lay out 2 slices of bread. Coat one slice with the cheese.  Place the cooked bacon on top of that and the sliced apple on top of that.  Cover with the remaining cheese and the other slice of bread. Brush the top with butter.  Place the sandwich upside down on a griddle or skillet, over medium heat. As it cooks, brush the top with butter. When lightly browned, turn it over and cook the second side.  Serve warm.

I'm reminded of the story about the discussion had between the chicken and the pig.
It seems the chickens on the farm went to see the pig, in his pen.  They were bragging about how the chickens were the most important animals on the farm. "We give the farmer and his family eggs for his breakfast every day" they bragged.  The pig thought about this for a moment and then said, "Yes, that is important, but your contribution is small compared to that sacrifice which I make to contribute to that breakfast meal!"   This is so true - the eggs were a sacrifice, but could be replaced the next day.  But the pig would have to give up his life to provide the bacon!

I guess the moral of this story is for us to keep in mind our committment to causes.  Are we just wishing others the best, letting them do all the work towards success, or are we putting forth full effort ourselves to make the endeavor a success?  We should always do our best; and that, not just for acclaim!

If you make this recipe, please leave a comment here. Thanks.
The Old Man in the Bib Overalls

Farmer Boy Recipe - Not a BLT, but a BCT!

Still celebrating "Grilled Cheese Month" here!  So this is my next recipe to help with the celebration:

Farmer Boy BCT (Bacon, Cheese, Tomato)

Ingredients:

• 2 Slices of bread
• 1 Slicing tomato
• 4 - 6 slices of bacon, cooked crispy
• 2 - 4 slices of American cheese
• 2 dollops of Thousand Island Dressing
• melted butter

Directions: Lay out your slices of bread.  Spread dollop of dressing on each face. Place the cheese on top of the dressing.  Slice the tomato and place that on one slice of dressed bread. Arrange the bacon on top of that. Combine the 2 slices of bread.  Brush the butter on top.  Place the sandwich, upside down onto a medium hot griddle or skillet. While the first side is cooking, brush the top side with more butter. When the bottom is lightly browned, turn it over and cook the other side. Serve warm.

This is just a starting point! You can always change the variety of bread, cheese, or dressing.  I used a wheat bread here.  I enjoy a BCT, using Blue Cheese dressing too! If you desire, experiment, and then come back here and leave a comment on that. Thanks.  If this is your first time viewing my blog, please on to be a follower. And tell others too!  Thanks.

The Old Man in the Bib Overalls

Farmer Boy Recipe - "Apples 'n' Onions Grilled Cheese"

This is "Grilled Cheese Month", and I hope to share a number of grilled cheese recipes to celebrate.
This one would probably be the favorite of Almanzo Wilder!

If you plan on trying this recipe, you'll need to go into my blog archives to find the "Farmer Boy Apples 'n' Onions" recipe.  After you make a batch of that recipe, you'll use that to make this grilled cheese sandwich.

Farmer Boy Apples 'n' Onions Grilled Cheese

Ingredients for each sandwich:

• 3 - 4 Tablespoons of the "Apples 'n' Onions"
• 2 slices of bread (I prefer to use Sour Dough Bread - you'll find a recipe to make that in my archives. Rye Bread also goes good - or use any variety you'd like!)
• Butter, melted
• 3 - 4 Tablespoons of sharp cheddar cheese spread (I use Merk's, but Cheez Whiz works good too.)

Directions: Spread the cheese onto one side of each of the matching slices of bread. 

Spread the "Apples 'n' Onions" onto one slice of the bread.  Put both slices together.  Brush melted butter onto the top.  Place this upside down on a hot griddle. Cook till lightly browned. As it cooks, brush the top with melted butter, then turn it over to cook the second side.

Serve warm.

Almanzo made a success of his farm by overcoming his disabilities and getting down to work.  He followed the Biblical example, set forth in Proverbs 16:9, "A man's heart deviseth his way: but the Lord directeth his steps."  If you would also hope to succeed in this world, you might consider to do likewise.  Some people will tell you that, "Whatever the mind of man can conceive and believe, he can achieve."  But if you approach it that way, where is God in that equation?  How do you think you can do something worthwhile without God's permission and blessing?  But, once you get those, go out and put in the hard work behind it!  And if you took the time, in the first place, to allow God to inspire you and then teach you, you can't go wrong!  Laura Ingalls Wilder, (Almanzo's wife) had this to say, "We must first see the vision in order to realize it; we must have the ideal or we cannot approach it. But when once the dream is dreamed, it is time to wake up and 'get busy'. We must 'do great deeds, not dream them all day long'. "

You may really be surprised at what you can accomplish, if you give God all the credit!

Long ago, I made Proverbs 3:5,6 my life's verses to live by.  Try it for yourself, see if you won't live a more content life!  You may not accomplish every dream you dream, because God may not want that for you. God with the flow of God's Will! He knows what is best for you!

If you make this sandwich, please leave a comment here. Thanks. The Old Man in the Bib Overalls

"National PB & J Day"

Today, being "National Peanut Butter and Jelly Day", I decided to provide this recipe.  It isn't the usual way that I make a PB & J sandwich, but it is a recipe that I hold in my arsenal of recipes.

You may use any brand of peanut butter that you'd like and any flavor of jelly or jam that you'd like, and even any variety of bread, for this recipe!  What's left?  Well, let's see...
Here are the basics:

Farmer Boy PB & J

Take 2 slices of bread for your sandwich and lay them out on your workspace.

In a bowl, mix together 2 - 4 Tablespoons of your peanut butter, with the same amount of jelly.

(I've found that this seems to give it a more velvety taste!)

Smooth the mixture onto one slice of bread.  Place the other slice on top.

Brush the top side of the sandwich with melted butter.

Lay the buttered side down on a medium hot griddle or skillet. Cook till the bottom is lightly browned.  Brush the exposed top with melted butter and flip the sandwich over.  Cook till the second side is lightly browned.  Serve warm - or cold - (If you refrigerate it for a few minutes, it won't ooze out so much!)

Oh, and don't forget: a glass of milk goes good with it!

This time I chose to use rye bread and blackberry jelly. For an extra treat, you could top the sandwich with a dollop of whipped cream - but then you'd want to eat it with a knife and fork!

As I hinted before, my usual way to make a PB & J, would be to use a Pita bread, (cut in half and opened up) and fill it with this combination of peanut butter and jelly.  I just like the way the pita makes an envelope for the filling.  :)

Did Laura Ingalls Wilder eat PB & J's growing up on the prairie?  I don't think so, because peanut butter wasn't invented until around 1890; and not put into mass production till a decade or two after that time.  But, Laura, Manly and Rose may have included it in their menu when they lived in Mansfield!

If you make either sandwich, please leave a comment here. Thanks!

The Old Man in the Bib Overalls

Special Farmer Boy Sugar Free Recipe

Here is a special recipe that I converted from regular to diabetic, by using "Sugar Twin" sweetener.
It is also special (for me anyway!) because I got to use a very fresh lemon.  A friend in Arizona sent me a fresh-picked lemon from their lemon tree!

Farmer Boy Sugar Free Lemon Poppy Seed Loaf

Ingredients:

• 2 1/2 Cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 Cup of Sugar Twin*
• 1/4 Cup of poppy seeds
• 1 Tablespoon of lemon zest
• 2/3 Cup of applesauce
• 1 egg
• 2 egg whites, slightly beaten
• 2 Tablespoons of cooking oil
• 1 teaspoon of vanilla extract
• 1/2 Cup of milk
• additional for topping: 1/4 Cup of lemon juice & 1/4 Cup of sugar twin*

Directions: In a large bowl, combine the dry ingredients.  In another bowl, whip the egg whites slightly.  Add in the egg, milk vanilla, oil and applesauce.  Stir the wet ingredients into the dry and mix well.

Pour the batter into a lightly greased loaf pan.  Bake at 350 degrees F. for 40 to 45 minutes.  Remove from the oven, leaving it in the pan to cool for 10 minutes.  Remove from pan.  Pierce the top of the loaf with a fork and brush with the lemon juice and sugar twin mixture.  Cool completely and slice to serve.

* If you don't need to make a diabetic loaf, you can use regular sugar in place of the sweetener.

It was really nice for my friend to send me that lemon!  Thanks.

"By the sacrifice we make in giving we show our love for humanity, our pity for the helpless, and our generosity toward those less fortunate than ourselves." Laura Ingalls Wilder

If you make this loaf, please come back here and leave a comment about it.  Thanks.

The Old Man in the Bib Overalls

Farmer Boy Recipe - Scrapple

Since this is "National Hot Breakfast Month", I figured I'd include this great recipe!
There are probably as many recipes for Scrapple as there are towns or villages in the world!  From the best I can gather, it has its origins in Germany. This is where my ancestors came from, and they brought their version of it along with them.  In my heritage recipe collection, I have at least 5 different versions!  Some of them are so old, that the paper is just about to crumble. And some make me wonder what these people were thinking when they put their recipe on paper! But, I urge you to try this recipe, I think you'll like it.

So, sorting through all this, I came up with my own version of Scrapple.  I present this to you, with the hope that you'll try this recipe and give me some feedback. I haven't found anywhere in my research, that any of the Wilder or Ingalls families ever recorded a recipe for Scrapple.  But that doesn't mean that they didn't have one or that they didn't eat it!

All my family Scrapple recipes, (those really old ones) call for a labor intensive operation.  I won't get into the details on those here, but they involve a hog's skull and lots of parts from a hog, which aren't readily available today; unless you buther your own livestock!  My recipe is much less labor intensive and uses ingredients that you can find just about anywhere.

Farmer Boy Scrapple

Ingredients:

• 1 Cup of corn meal*
• 1 Cup of cold water
• 1 Cup of hot water
• 2 Tablespoons of bacon drippings
• 1/4 Cup of cream
• 1 small onion, minced
• 1/2 lb. of groudn pork, or pork sausage
• 1/2 teaspoon of ground sage & poultry seasoning
• 1/4 teaspoon of groudn black pepper

Directions: (the preparation is similar to making Gruel and Fried Corn Meal Mush - see my recipes in the archives) *Note: One of my ancestors made this with Oats, instead of corn meal.  (I've not tried that ... yet!)

In a skillet, melt the bacon drippings.  Add the onions and brown the meat.  Mix in the seasonings and pepper.  In another pan, boil the cup of water.  Add the cornmeal.  Add the cream and cold water.  Stir the meat mixture into the pan of corn meal.  Bring to a boil and simmer for about 5 minutes, till it gets very thick.

Remove this mixture to a greased loaf pan and refrigerate overnight.

To make the scrapple, just slice into 1/2 inch slices, dredge in flour and fry in butter.

None of the recipes from my family ever give a serving suggestion with the recipes, and I'm not sure what traditions they had for accompanying dishes.  I've seen people eat scrapple alone, without any sides.  I've also seen it eaten with eggs, or pancakes.  And it can be served with or without syrup. Some serve it doused in applesauce or honey.  It can be eaten as a side dish at dinner or supper meals.  So, I'm not going to tell you what you should do with it, other than enjoy it!  :)

"The world is the beautiful estate of the human family passing down from generation to generation, marked by each holder while in his possession according to his character." Laura Ingalls Wilder

Please be sure to leave your comment here.  Thanks.  And I welcome new followers to my blog.

The Old Man in the Bib Overalls