National Indian Pudding Day!

I'm celebrating this special day by passing on this recipe - it was given to me a number of years ago, (more than I care to number!) by a Native American.   They told me that it was an authentic tribal recipe, which was handed down for generations.  I have always been a little skeptical about that claim, but it is still a very good recipe.  If you know of it being authentic, I'd like to hear on that!

Farmer Boy Indian Pudding

Ingredients:

• 1/2 Cup of coarse ground Corn Meal
• 1 Cup of hot whole milk
• 1/4 Cup of sugar
• a pinch of baking soda
• 1/2 teaspoon of ground Ginger
• 1/2 teaspoon of ground Cinnamon
• 1/4 teaspoon of ground Nutmeg
• a scant pinch of ground Cloves
• 1/2 teaspoon of salt
• 1 Cup of Apples, finely chopped
• 1/4 Cup of raisins
• 1/4 Cup of Molasses
• 1/2 Cup of cold milk

Directions: Heat the milk in a pan.  Pour it over the corn meal in a bowl.  Stir and transfer back into the pan.  Heat and stir constantly, till it thickens.  Put aside to cool.

In a bowl, combine the cold milk and molasses.  Add the chopped apples and raisins.   Stir this mixture into the cooled corn meal mixture.   Pour this into a lightly greased quart-sized casserole dish.  Place in a 275 degree F. oven and bake for 2 hours.  (I was told that this recipe was baked in the sun for hours by the Squaws.  I couldn't figure how they would have had some of these ingredients on hand! So, I dispute the story - maybe I'm wrong!  The person who gave me the recipe is now in the "Happy Hunting Grounds" and unable to clear this up for us.)

* Note: I've found that baking it in the casserole dish and then immersed in a larger pan full of water, helps keep the pudding more moist.  But I like the crustiness on the top myself!

Even if this turns out to be a non-authentic Native American recipe, and is more like a Pioneer Recipe which Caroline Ingalls might have made, it is still really tasty! 

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

Laura's sister, Grace dies - Nov. 10, 1941

Laura experienced the death of all her immediate family.  She lost her baby brother first, in 1875, then her father died, in 1902.  Her mother died in 1924, followed by her sister, Mary, in 1928.  Next to die was Grace, the youngest, and finally, Carrie, died in 1946.

By that time, she only had left, her husband, Almanzo and daughter Rose.  It may not be uncommon to lose your parents and siblings in your lifetime, but it wouldn't have been easy for Laura. 

By the time Grace died, Laura had written 6 of her books about her early life.  So, she had immortalized them.  Just think, we wouldn't be remembering Grace today, 71 years after her death, if Laura hadn't written those books!

We are all richer, having the known the Ingalls family through the writing of Laura Ingalls Wilder. Thanks Laura!
"If we would not be satisfied until we had passed a share of our happiness on to other people, what a world we could make!" Laura Ingalls Wilder

If you haven't read Laura's account of Pioneer life, by all means, begin today to read all her "Little House" books - you'll be blessed!  The Old Man in the Bib Overalls

Election Day Sandwich!

In the Republic of the United States of America, we have democracy at work at least every 4 years!  After a long campaign year it is time to sit back, and see what the voters have come up with for newly elected officials.  It is time to have my version of an "Election Day Sandwich" a BLT.  But it is not what you might think! (Just like those politicians!)  It is made with Bologna (or Baloney) - just like most politicians!

You make it, just like you'd make a Bacon, Lettuce & Tomato (BLT), except you fry up the bologna instead of the bacon.  It is best served warm.


"People join in with what they think is popular opinion until it is almost impossible to tell where anyone stands on any subject or to do anything because one cannot tell upon whom to depend." Laura Ingalls Wilder

Hope the election turns out to suit you!  God bless America! The Old Man in the Bib Overalls

Celebrating "National Raisin Bread Month"

Usually, when you think of Raisin Bread, you think of it as a sweet treat.  But this is a Raisin Bread that you will want to use for making sandwiches!  It is a hearty bread, full of all those things that are good for you.  I'll try to include another recipe for that sweet treat type Raisin Bread in another post this month.

Since this is also "National Peanut Butter Lovers Month", after you make this loaf of bread, you can use it to celebrate this special day today, "National Sandwich Day" and make a peanut butter sandwich!  How's that for good timing?  :)

Farmer Boy Raisin & Nut Bread

(Note: You may use a bread machine to make this recipe.)

Ingredients:

• 2 1/2 Cups of Bread flour
• 1/2 Cup of Whole-wheat flour (or all-purpose flour)
• 3 Tablespoons of Toasted Wheat Germ
• 4 Tablespoons of nonfat dry milk
• 1 Tablespoon of dark Brown sugar
• 1 Tablespoon of ground Cinnamon
• 1 1/2 teaspoons of salt
• 1 Cup of tepid water
• 1 large egg
• 1 teaspoon of lemon juice
• 3 Tablespoons of regular raisins
• 3 Tablespoons of golden raisins
• 1/3 Cup of toasted Walnuts, chopped
• 1 Tablespoon of butter
• 2 1/4 teaspoons of Active dry yeast

Directions: If you aren't using a bread machine: Place all the dry ingredients in a large bowl.  Add the wet ingredients and mix well.  Form a ball and knead, till it is smooth and not too sticky. (add a little more flour if it is too sticky, more water if it is too dry.)

Place it back in the bowl, which you have lightly oiled.  Cover and let rise in a warm place for about 30 minutes.  Punch it down and re-cover it and let it rise again.

Lightly oil a bread loaf pan.  After the loaf has risen for the second time, place it in the pan.

Cover it and let it rise again, till it is within 1/2 to 1/4 inch from the top of the pan.

Bake in a pre-heated oven, at 350 degrees F. for about 40 to 50 minutes.  It should be a dark brown color on top and sound hollow when tapped on top.  Remove it from the oven and the pan to cool before slicing. 

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

Farmer Boy "Apples 'n' Onions"

If  you've ever read Laura Ingalls Wilder's book, "Farmer Boy", then you probably remember that a dish of "Apples 'n' Onions" was pretty important to Almanzo.  I've posted this recipe so that you can find out, first hand, why it was so important to him!  *Note: This is not the original recipe, which his mother made for him! (I know that, because I made the recipe up to suit myself!)

Ingredients:

• 3 Cups of tart apples, (any variety you'd like - I use Granny Smith & Fuji)
• 3 Cups of onions, (any variety you'd like - I use yellow, sweet or white)
• 1 Tablespoon of Balsamic Vinegar
• 3 Tablespoons of brown sugar
• 2 Tablespoons of bacon drippings
• 2 Tablespoons of butter
• ground cinnamon, nutmeg, cloves, (just a pinch of each)

Directions: Peel and core the apples.  Make very thin slices of them (1/8 inch or less - what I'd call "Paper thin").  Peel and slice the onions similarly.  Over medium heat, in a large fry pan, heat the bacon drippings and butter.  *Note: don't use an iron skillet - because the vinegar might interact and give you a bad taste.
Add the onions, vinegar and sugar. Cover the pan and simmer, stirring occasionally to prevent burning and sticking, till the onions caramelize and turn golden brown.  Add the apples and spices.  Cover the pan again, stirring and simmering again, till the apples become limp.

That's it!  Pretty simple, isn't it?

I served this up here with sausage and a slice of multi-grain bread, but you can serve it any way you see fit.  It goes good, as a side dish, with many foods; especially pork.  I'll bet Almanzo would have been happy to eat it all by itself!

Once you've tried this, you'll see why, "Almanzo said that what he liked most in the world was fried apples 'n' onions." (Laura Ingalls Wilder - from "Farmer Boy")

If you like this recipe, please let us all know, by leaving a comment here. Thanks. The Old Man in the Bib Overalls

"National Pasta Month" continues!

This is a follow-up to my recipe for making fresh pasta.

Add color to you meal in a special way with this idea!

Farmer Boy Multi-Color Pasta

 If you make your own pasta, following my previous posting for that, or otherwise - this suggestion is for making your pasta into different colors!  (Shown here are some noodles I made.) 

All you need to do is add the natural coloring from some vegetables.  As you prepare you pasta dough, adding the egg to the flour, just add the veggies.  To make the green color, just add this to the egg: about 2 Tablespoons of cooked spinach, (chopped or processed in a blender), for the orange color: 2 Tablespoons of tomato paste, for a deep red color: 2 Tablespoons of processed beets.  This would be a great project - to experiement with different veggies to make all sorts of colors!  I guess you could be really creative and make a rainbow of colors for a meal! 

"Those who stop dreaming never accomplish anything." Laura Ingalls Wilder

If you come up with some other colors, I hope you'll leave a comment here to let us all know about them!  Thanks. The Old Man in the Bib Overalls

Recipe for overgrown Zucchini

Still celebrating "National Dessert Month"!  Since it comes at the end of the harvest season, and most folks have those extra large, overgrown Zucchinis and don't know what to do with them - this recipe takes care of that!

Farmer Boy Zucchini Cobbler

Ingredients: (filling)

• 8 Cups of Zucchini, peeled, seeded and diced
• 2/3 Cup of lemon juice
• 1 Cup of sugar
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg

(Crust):

• 4 Cups of all-purpose flour
• 2 Cups of sugar
• 1 1/2 Cups of cold butter, diced
• 1 teaspoon of ground cinnamon

Directions: After preparing the Zucchini, cook in a saucepan, over medium heat, along with the lemon juice, till it is tender (15 - 20 minutes).  Stir in the sugar, cinnamon and nutmeg.  Simmer another couple minutes.  Remove from the heat.

In a large bowl, combine the flour and sugar.  Cut in the butter.  Stir 1/2 cup of the mixture into the zucchini mixture. 

Press half of the rest of the crust mixture into a greased baking pan (11 X 13 inches).  Spread the zucchini mixture over this and then sprinkle the remaining crust mixture over the top.  Lightly sprinkle the cinnamon over the entire top.

Bake at 375 degrees F. for 35 minutes, till golden and bubbly.

Just for fun, when you serve this, don't tell anyone what it is - they will guess it to be some sort of fruit cobbler.  Once they have eaten and enjoyed it, you may wish to tell them and they will be quite surprised!  I think everyone will be pleased!

When you make this, please leave a comment here to let us all know how it went.  Thanks. The Old Man in the Bib Overalls

Recipe for "National Nut Day"

Well, here I am again, this time combining "National Dessert Month": along with this special day!  I just couldn't resist passing along this great and simple dessert!

This is one I made up a while back, but it gets pulled out every now and then, because it's just a favorite of so many folks.

Farmer Boy Chocolate Walnut Cream Pie

Ingredients:

• 3 eggs
• 1 1/2 Cups of sugar
• 1/3 Cup of corn starch
• 1/4 teaspoon of salt
• 2 Cups of whole milk
• 2 oz. melted semi-sweet chocolate
• 1 Tablespoon of vanilla extract
• 1 1/2 Cups of walnuts, roughly chopped
• 1 pre-made pie crust

Directions: (I used a store bought Oreo Crust & brushed the inside with egg white, then baked it at 375 degrees F. for 5 minutes. You could make your own, by crushing the cookie part of the Oreos and mixing it with butter, like a graham cracker crust.  Or you may wish to use a conventional flour crust. Either one works great!)

In a large saucepan, cream together the sugar and eggs.  Stir in the corn starch, salt, milk, chocoate and vanilla.  Cook over medium heat, stirring constantly, till it thickens. (Bubbles should break and craters remain.)

Stir in the walnuts (reserve some for topping).  Pour into pie crust.  Refrigerate for at least 2 hours.

You may wish to serve this with whipped cream topping or you could do a meringue topping.

Hope you'll make this and then leave a comment here.  Thanks. The Old Man in the Bib Overalls

Farmer Boy Recipe for "National Dessert Day"

You may wish to use this recipe to continue your celebration of "National Dessert Month", or "National Dessert Day", or for "National Nothing Special Day"!   :)
Now, I've tried all varieties of Coconut Cream Pies - from "Pudding Mix Pies" to those made from "Scratch" and those topped with a ready-made topping, to those topped with meringue.  This recipe is my, "Made from scratch" version.  If you like those others, go for it!  If you are counting calories or sugar grams, this probably won't be for you!  But if you want to jump into a pie with both feet, and come up licking your chops, then maybe this is for you!

Farmer Boy Coconut Cream Pie

Ingredients:

• 8 Tablespoons of sugar
• 5 Tablespoons of all-purpose flour
• 1/4 teaspoon salt
• 2 Cups whole milk
• 1 Cup heavy cream
• 3 egg yolks (save the whites for the meringue)
• 1 Cup flaked coconut
• 2 teaspoons vanilla extract
• pinch of ground nutmeg
• 1 pre-baked pie shell (9 inch)

Directions: In a heavy saucepan, stir together the sugar, milk, cream, flour and egg yolks.  Heat over medium heat, stirring constantly, for about 5 minutes.  Add the vanilla and nutmeg, then the coconut.  Continue stirring, till the mixture is thick - probably another 5 minutes or so.  *Note: it should be slightly thicker than pudding.  Remove from heat to cool slightly.  Then pour it into the pre-baked pie shell. (You may use a store bought pie shell if you'd like.  But, I make mine from scratch ahead of time!)

Go on to make the meringue.  Using an electric mixer and the whisk beater, beat the egg whites with 4 Tablespoons of sugar, till stiff, with peaks.  Spread this over the pie, up to the edges.  Sprinkle coconut on top and place in a 425 degree F. oven to bake for about 10 to 14 minutes. (The meningue should begin to brown on the peaks and the coconut should begin to get a light brown color also.) *Note: if you have a browning element in your oven, you can bake at 375 degrees F. and then use the browning element to finish it up.

I like to chill my pie completely before serving, but warm is OK too!

Just one more hint: Try using 1/2 cup of toasted coconut, combined with the flaked, when making the filling.  And, for an even richer pie: substitute some of the milk with coconut milk!

"Just a little thread of gold, running through a fabric, brightens the whole garment, so women's work at home, while only the doing of little things, is like the golden gleam of sunlight that runs through and brightens all the fabric of civilization."  Laura Ingalls Wilder

I hope you'll try this pie and then let us all know, by leaving a comment here. Thanks.

The Old Man in the Bib Overalls

Farmer Boy Recipe - Fresh Pasta

What better way to celebrate "National Pasta Month", than to make fresh pasta?
Like so many, I have spent years buying dried pasta at the grocery store.  I never knew how much better fresh pasta was, till I finally decided to make it for myself!

I have coupled the process of making pasta along with a spaghetti sauce recipe that I got from an Italian lady years ago.  But, let me first say this: there are probably as many recipes out there for "Authentic Italian Sauce" as there are villages in Italy and maybe those even vary according to the traditions of each family!  This recipe is one that Maria gave me.  She came from northern Italy.  I watched her make it and have tried to duplicate everything. But there is still some variance between hers and mine.  She made a very large pot of sauce, because she was taught that way by her mother, who came from a large family.  Her mother learned it from her mother and so on down in their ancestry.  So I have adopted the basic recipe to fit my needs, not having a large family to cook for - if you, on the other hand, have a large family to cook for, then you'll need to adjust the amounts of ingredients to fit your needs.  And, as I've said, this is only one cook's interpretation of authentic Italian sauce.

First the instructions for making fresh pasta: *Note: If you like making bread from scratch, you'll like this too!  It is more of an art than a science!

• Using flour (Whole Wheat, or other - I use Semolina Flour), make a mound (maybe about a cup) on a clean large bread board or hard surface, like a counter top
• Make a well in the center of the flour
• Add an egg (or eggs, depending on how much flour you are using) in the well
• Gently loosen the yolk, but don't beat vigorously
• Using a fork or your hands. gradually bring the flour into the egg from all sides
• Using your floured hands, begin to mix and knead the mixture
• As you knead, - you'll be looking to create a dough that is smooth, not too sticky (This may take about 10 minutes)
• Once your dough is smooth, use a rolling pin and roll it out (you may need to divide the dough into smaller portions to do this)
• At this point, the dough needs to be cut into the desired pasta - you can do this with a pasta cutting machine or with a pizza or pastry wheel or even a sharp kitchen knife - then it can be used immediately or dried

Fresh pasta cooks in about half the time, or less, than dried pasta (you'll have to experiment with that).
Also, if you use wheat flour it is lower in glycemic index, higher in fiber and protein.
For spaghetti noodles: you'll want to cook them in boiling water, "al dente" (this is Italian - it is translated as "to the tooth" and means to cook the noodles so that they are not too hard and not too mushy, just cookable).

Now the sauce recipe:

Farmer Boy Spaghetti Sauce

*Note: this is the basic recipe & can be used for a variety of dishes

Ingredients: *Note: the amounts of each will vary, according to the total amount of sauce needed (this recipe reflects my personal usage, for 6 to 8 servings over spaghetti noodles or Ravioli)

• 2 Tablespoons of olive oil
• 1 medium sized green pepper, finely chopped
• 1 medium sized yellow onion, minced or finely chopped
• 1 rib of celery, finely chopped
• 1 large can of tomato puree
• 1 can of crushed tomatoes
• 1 small can of tomato paste
• 1 clove of garlic, minced
• 1 Tablespoon of chopped basil
• 1/2 Tablespoon of chopped, dried oregeno
• 1 Bay leaf
• 1 teaspoon of chopped parsley
• 1 teaspoon of fennel seed
• 1/8 teaspoon of mint extract
• salt & pepper to taste
• Optional: 2 links of Italian sausage, without the casing (mild or hot flavor)

Directions: Heat the oil in a saucepan over medium heat.   Drop in the peppers, onions, and celery to sweat. (if you are using the meat, brown it at the same time)

Add all the rest of the ingredients, cover and simmer for at least 1/2 hour. (If you like a little kick to your sauce, you can add 1/2 to 1 teaspoon of crushed red pepper seeds.)

"We eat too much! Everyone says so! But we keep right on eating." Laura Ingalls Wilder

"Some people eat to live, others live to eat!" The Old Man in the Bib Overalls

You are welcome to tweak this recipe to suit your own tastes.  If you make this recipe, please let us all know, by leaving a comment here.  Thanks.  The Old Man in the Bib Overalls