The Cottage at Cabbage Creek

Fall-icious ~~~

2010-09-20T10:04:00.001-04:00

Fresh Tomatoe Frittata

12 fresh eggs
3/4 cup half n half
fresh thyme, parsley, oregano, basil
salt n pepper
1 chopped garlic clove
3-4 green onions (use some of the green tops for color)
2 tbs butter
2 links of Italian sausage (take out of casing)
1 large cast iron pan
1 tomatoe sliced
1/2 cup shredded cheese your choice

Fry sausage till done, then add garlic and onions and cook till almost soft, remove to paper towel to absorb grease. In bowl beat eggs with half n half, then add pinch of fresh chopped thyme, oregano and basil, salt n pepper to your taste, then add sausage, garlic and onion mixture and mix together well. Wipe out skillet with paper towel, then add 2 Tbs. butter and melt. Add the ingredients in the bowl to the skillet, sprinkle top with cheese, and lay tomatoes on top of that. Sprinkle some of the chopped onion tops along with some fresh parsley (dried will do, too) and bake at 350 degrees till done. Serve this with some Italian bread that was toasted in a skillet with olive oil, fresh fruit drizzled with sweetened condensed milk and hot coffee.

You can add black olives and substitute anchovies for the sausage but then eliminate the salt.

Tipsy Pots 09 ~~

2009-05-30T17:15:00.002-04:00

My "Tipsy Pot" 2009

January is Hot Tea Month

2009-01-07T18:39:00.005-05:00

January is National Hot Tea Month

New York, NY, January 1, 2009 - January is National Hot Tea Month and is also the height of the dreaded “cold and flu season”. The CDC estimates that there will be more than 200,000 Americans affected by the cold and flu this year, which leads to missing work, school and even social gatherings. So what can one do to avoid the cold and flu?

The CDC strongly recommends an annual flu vaccine as the best way to reduce the chances that you will get the flu. In addition, drinking hot tea may also help you stay healthy during the cold and flu season.

Published research from Brigham and Women’s Hospital and Harvard University indicates that theanine, an ingredient found naturally in tea, supports the immune system. A cup of tea contains an average of 20- 25 mg of theanine. Drinking tea throughout the day may strengthen the immune system which is something important to do during the cold and flu season.

Drinking five cups of Black Tea a day for two to four weeks boosted the body’s immune defense system by four times, according to the results of a human clinical trial. According to this study, the data suggests that drinking Black Tea boost’s the body’s natural resistance to infection.1

Tea also contains flavonoids, which are naturally occurring compounds known for their antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe damage elements in the body, such as genetic material and lipids, and contribute to many chronic diseases.

The CDC states that healthy adults have a 30% chance of contracting the flu even with an annual flu vaccination, and the vaccine may be somewhat less effective for children and the elderly. And while drinking tea may not keep you from getting sick this season, it can help your odds of staying healthy.

So why not do something good for your body while having a hot beverage…help stay healthy this cold and flu season and drink your tea every day! For more information about the role of tea in a healthy diet and lifestyle, please visit www.TeaUSA.org.

Press Release From: Tea Council of the USA

1.1 Kamath AB, Wang L, Das H, Li L, Reinhold VN, Bukowski JF. Antigens in tea-beverage prime human Vgamma 2Vdelta 2 T cells in vitro and in vivo for memory and nonmemory antibacterial cytokine responses. Proc Natl Acad Sci U S A. 2003 May 13;100(10):6009-14. Epub 2003 Apr 28.

ReVamp in progress ...

2008-09-13T13:33:00.002-04:00

Cleaning, papering, time to move things around!

Pam <><

Tipsy Pots ~~

2008-05-30T16:39:00.001-04:00

I want to make one of these in my garden ... they look really neat!

Mine's done ... very similar to this one ... I tried to get the same flowers
only I used plastic pots from Dollar General.

Some lovin' from the oven! ...

2007-12-18T21:27:00.000-05:00

Gram's Raisin Drop Cookies ...

This recipe is from my Gram who lived along Cabbage Creek. The recipe is marked "1939 Grama Sell's recipe" which would make her my Great-Great-Grandmother.

Take one box of raisins (15 oz) put in pan, cover with water and cook till plump. Water should be down to about 4 tbs. Set aside and cool completely.
Then take:
2 cups sugar
2 eggs
1 cup shortening
Cream together well.
Mix together 1 cup evaporated milk, 3 tbs. vinegar and 1 tsp. baking soda.
(this foams up so put it in big enough bowl - it will more than double).
Add this mixture to the above creamed mixture.
Add 3 cups of flour sifted. Mix well.
Then add the pan of raisins - water and all.
Fold in lightly.
Then add two handfuls of coconut. May also add nuts if desired.

Batter is to be fluffy but not too stiff. Let stand 1/2 hour and then add more flour if need be.

Drop by tablespoons on greased sheet and bake in pre-heated 350 degree oven for 18 minutes.

Layer between waxed paper in container with tight fitting lid. Cookies soften as they set.

Bake up a batch, put on the coffee and have a very Merry Christmas!

Christmas Blessings!

Pam

Drink Recipes ...

2007-12-01T12:16:00.000-05:00

Drink Recipes Wanted ...

I am seeking recipes for Hot Chocolate, Russian Tea,
frozen slushes, eggnog, spiced cider,
mixes to put in jars for gifts,
mixes to serve guests during the Holidays.
Do you add anything special to your pot of coffee
like cinnaomon, orange peel, etc?
What special tea do you like for the Holidays?
Your help would greatly be appreciated!

Leave a link in your comments so that
others can come to your blog for your special recipe.
Pictures would be nice!

Looking forward to some great ideas!

Holiday Blessings to you and yours!

Pam

This is surprising ...

2007-11-07T16:09:00.000-05:00

Check your blog out with the link above ...

Pam

Recipe RoundUp ...

2007-10-20T09:18:00.000-04:00

Recipe RoundUp found here for the month of October ....

My recipe is for Venison Stew

Ingredients

2 pounds of venison, cut up in 1 1/2 cubes

(can also substitute beef, elk, bear, muledeer, moose, etc.)

2 tbs. of olive oil

1 teaspoon Worcestershire Sauce

1 clove garlic, minced

1 medium onion, sliced

1 or 2 bay leaves

1 tablespoon salt

1 teaspoon sugar

1/2 teaspoon paprika

1/4 teaspoon pepper

Dash ground allspice or cloves

10 carrots quartered

10 potatoes, pared and quartered

3 tablespoons all-purpose flour In a Dutch oven, thoroughly brown venison in olive oil, turning often. Add 2 cups of hot water and next nine ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep mixture from sticking. Remove bay leaves. Add vegetables. Cover and cook for 30 to 45 minutes or until vegetables are tender. Slowly blend 1/3 cup of cold water into flour and stir mixture slowly into hot stew. Cook and stir until bubbly. Cook for five minutes longer. Makes 6-8 servings. Freezes well, make double batch and freeze one. I like to serve my stew with homemade baking powder biscuits recipe from Susan Branch ....

Enjoy the work of your hands, seasoned with your love!

Pam <><

The Aroma of Coffee ...

2007-08-27T19:00:00.001-04:00

Gram's coffee ... I can just smell the aroma of her kitchen. Pap's big, old, clunky white mug, Gram's much smaller brown one, always a plate of cookies and a can of Evaporated milk setting on the kitchen table. They were the ones who started me on Coffee. Remember coffee soup? A lightly toasted piece of white bread, some sugar, a pinch of nutmeg, half a cup of coffee and half a cup of milk.

Back in the day Gram perked her coffee on the stove. Never had ground coffee, she ground her own. Never had coffee filters, she used an egg. You're thinking an EGG? Yes, an egg. Start with a pot of cold, fresh water. Add the amount of coffee you desire directly into the water. Add a dash of salt. Perk on medium heat until you see the perking coffee through the glass on the top of the pot. Turn heat to low. If it foams you have to turn up the heat a little. Allow it to perk until desired color/strength. Turn off the heat, leave the pot on the burner and crack an egg into the pot and let set for a few minutes. Don't move the pot. The egg congeals the coffee grounds into itself as it cooks. The kitchen/camp has never smelled better! And yes, sometimes you might get a stray piece of cooked egg but you will live - just fish it out with a spoon!

The coffeemakers today are nothing like stove perked coffee. Electric perk pots are ok too. I have Gram's old pots. Small and large, glass, enamel, stainless steel and aluminum. She had one electric perk pot and I have it too.

My Mom has the coffee grinder. I have an electric one I use. There is nothing like grinding your own beans and making your coffee however you choose to brew it. Fresh ground coffee beans are the best! Yes, I do keep my beans in the freezer in tight containers. I tried keeping coffee out on the countertop but there was no aroma and the taste was different. So many places online tell you not to store in the freezer but my tastebuds disagree.

I like to use the perk pots with the coffee strainers along with the wrap around filters. This works best for me. Next time lets talk about your favorite coffee brand.

I found this pic on line. I laughed to myself and agreed ...

I recently read an article from the Goverment about Coffee.

I work as a Manager for the local Senior Center in my town and I am always looking for Health Related information. Here is two links to read ...

http://seniorjournal.com/NEWS/Health/2007
/7-01-22-SeniorCitizensFind.htm

http://seniorjournal.com/NEWS/Nutrition-Vitamins
/2007/7-08-07-OlderWomen.htm

So get out those old percolator's and try coffee the "old fashioned" way. Let me know your thoughts ...

Grandma's Apron ....

2007-08-16T21:02:00.000-04:00

The principal use of Grandma's apron was to protect
the dress underneath, but along with that, it served
as a holder for removing hot pans from the oven;
it was wonderful for drying children's tears, and on
occasion was even used for cleaning out dirty ears.

From the chicken-coop the apron was used for
carrying eggs, fussy chicks, and sometimes half-hatched
eggs to be finished in the warming oven.
When company came those aprons were ideal hiding
places for shy kids; and when the weather was cold,
grandma wrapped it around her arms.

Those big old aprons wiped many a perspiring brow,
bent over the hot wood stove. Chips and kindling
wood were brought into the kitchen in that
apron. From the garden, it carried all sorts of vegetables.
After the peas had been shelled it carried out the hulls.
In the fall the apron was used to bring in apples
that had fallen from the trees.

When unexpected company drove up the road,
it was surprising how much furniture that old apron
could dust in a matter of seconds. When dinner
was ready, Grandma walked out onto the porch,
waved her apron, and the men knew it was time
to come in from the fields to dinner.

It will be a long time before someone invents
something that will replace that "old-time apron"
that served so many purposes.

Remember this!

"Grandma use to set her hot baked
apple pies on the window sill to
cool. Her granddaughters set theirs
on the window sill to thaw."

MeMe .. for Me from Kim at Hiraeth ...

2007-07-13T15:58:00.000-04:00

I finally was able to set down and write these out.
This was fun!
Thanks Kim for including me...

1. What is your favorite OUTDOOR memory, before Kindergarten

We had a cottage at the Raystown Dam near Huntingdon, PA. I loved the bugs, the water, the outdoors, everything! My brother, who is four years younger than I, HATED (feared) the bugs, the water, the outdoors, everything! That changed after a while … he wouldn’t touch the water, not with one little piggy! One time I pushed him in and he bawled and spit and sputtered around. Yep, I got in trouble but that ended his fear … he lived. (We had life-jackets on – remember those big orange things that made the back of your neck sore and was always up around your cheeks in or out of the water?) UPDATE: I found THE Pictures!!! There is now over 100 ft of water in depth at the place where our cottage once was. Seven Points Marina is directly across from the mountain side of the old Dam. You can tell where our cottage once was by the powerline up the side of the mountain. We were 3 cottages on the right side of the Old Fink's Bridge that once crossed the river. What sweet memories that place holds ... here is a pic of my brother, now a real river rat, going swimming. Notice we graduated to the waist type life jackets! That was a big deal back then! The boat we had was called the Sheila II. It had a huge Chrysler engine in it and we used to go skiing. Dad had made us a 'surfboard' out of plywood with rope handles and he would run us up and down the river. When the waves would come it would slap hard and almost bounced us off. Oh to go back ...

2. Do you find history fascinating and if so, which historical period are you most likely to explore?

I was born in the wrong time … I would have loved to live during the Civil War era and the Colonial Williamsburg time period. Gettysburg, Colonial Williamsburg, touring the battlefields, are a love of mine. The Blue and The Gray is a favorite read/watch of mine. The cooking/home-making fascinates me. The high culture was so different from the lower culture in their ways of life. I’m not talking about the slavery but the living style. I would have been a log cabin gal for sure. Shoot my own food, walk the Appalachian Trail, live by your teeth so to speak. Or I probably would have been a good side-kick to a Trapper in the Klondike … or to have been with Lewis and Clark wondering what was around the next bend.

3. What period of art do you prefer and who is your favorite artist?

The Little Soldier by Eastman Johnson

I do not know much about art periods but I will share with you who I like …

I like Eastman Johnson, he was an artist known as America's Rembrandt. He lived from 1824 – 1906. He was most known for his painting of everyday life. His later paintings has some influence from 17th century Dutch and Flemish artists. When you look at the pictures he created they just draw you into them, you can see, hear and smell what they are about … I just love this above pic …

I also enjoy today’s artist’s like Jack Paluh. He is an Outdoor painter. Again he just draws me into his works. www.jackpaluh.com.

This is titled "Close Encounter" ...

And then Terry Redlin ... amazing artist ... this is titled "God Shed His Grace on Thee"

4. What kind of vacuum cleaner to you own and would you recommend it to someone who is looking for a vacuum cleaner that is strong enough to pick up little red Vizsla hairs without locking itself to the expensive oriental rugs in the process. (not that I know anyone looking for a new vacuum cleaner solution. . .)

I have a Sears vac, nothing great but it does clean up the dog hair well for me. It is the canister type with the beater-bar brush on the end. This is my second one.

5. Tell me about your favorite pan, if you have one. Speaking of pans, have you ever made crepes? If so, what is your favorite filling?

I do not make creps so can’t share with you there. BUT my pan – why cast iron of course! The one’s that I have, have been in my family for four generations. I have one that my great-great-grandmother used. I have all sizes. I even have a round pancake pan, fish shaped pans for cornbread, dutch ovens, square pan for grilling, an old, old griddle that I bought at a public auction sale. I have a set of Thermo-Sentinal Stainless Steel waterless pans that I had bought before we were married that are as nice as the day I bought them. Cast iron is not hard to take care of. If cared for properly it lasts forever and is just like a Teflon pan. You can’t beat cast iron pans.

Recipe Roundup: Salads ...

2007-07-12T17:13:00.000-04:00

(Click on the Icon above to go to home of the Roundup!)

SPAGHETTI SALAD

1 lb. cooked spaghetti al dente
1/2 jar of McCormick Salad Supreme
1 16 oz. bottle of your favorite Italian Salad Dressing
1 large cucumber cut up in large dice
1 large green pepper diced
1 red pepper diced (optional)
1 onion diced
1 large tomato diced
1 can large black olives sliced thick
1 small block (1/2 lb.) mozzarella cheese chunked
1/2 stick of Pepperoni chunked
(or you can use the already sliced)

Toss all ingredients, cover and put in fridge.
Best made the night before but if you do I
use 1/2 of the 1/2 jar of Salad Supreme
and add the other 1/2 before serving.
I have also used fancy pasta's instead
of the long spaghetti noodles.
I also break the noodles in half
before cooking.

and also:

BROCCOLI & CAULIFLOWER SALAD

2 bunches of Broccoli
cleaned & cut into bite size pieces
1 head Cauliflower
cleaned & cut into pieces
1 lb. Bacon
fried & crumbled
8 oz. shredded Sharp Cheddar Cheese
1 cup Mayonnaise
1/2 cup sugar
3 Tbs. Vinegar
Salt & Pepper to taste

Combine: vegetables, bacon and cheese.
In separate bowl make dressing by combining
mayo, sugar, salt, pepper and vinegar and beat very well.
Pour dressing over other mix of ingredients.
Chill well.
(I have also added frozen peas and it was really good, too)

Tuesday Ironing Day ~~

2007-07-03T14:37:00.001-04:00

Monday's was Wash Day ...

and

Tuesday's was Ironing Day at Gram's home ...

When I was small I had my own wooden ironing board and iron.
I remember standing beside Gram's ironing board
and doing what she did. We even wore aprons!
I still have mine. I have some that my Great-Grand-
Mother made for me. I should get them out and
take some pictures and share them with you.
I started out with hankies, aprons and pillowcases.
Then graduated to T-shirts, work shirts and cotton petticoats.
BUT some of the clothes came off the wash line,
then they were sprinkled with a special pop bottle
with a sprinkling lid that made them damp,
rolled up and put in a plastic bag
which was then put into the refrigerator.
Then on Ironing day these were removed
one at a time, sprinkled a little more,
then ironed out beautifully.
I can still remember the fresh smell
when the iron did its work of pressing.
No need for starches, nor sprays.
I can still see her pinning out her doillies she
hand crocheted, and ironing them dry.
Oh what memories ...

Garden Goodies ~~

2007-07-01T21:17:00.001-04:00

Our garden is flourishing with the recent rains we have had. It has been dry here in PA. Cabbage Creek is flowing a little low with the drought.

These past few days have been wonderful! Light breezes, misty rain showers, cool temps and fresh smell permeating the house. The curtains have been billowing in the breezes during the nighttime. At twilight this evening I heard a chirp of a cricket and watched the lightning bugs start their dance. We like to lie in bed and listen to the crickets sing their songs thru the night. I am a light sleeper so often in the early hours of the night I set on the porch and listen to their sing-song while sharing my heart with my Lord and Savior.

Our zucchini are producing well this year. I had not checked on them for a few days and when I went down to the garden today - WOW - I was surprised! We had fried zucchini to eat today. (And probably tomorrow and the next few weeks!) There are a lot of recipes around but here is a family favorite of ours ~~

fried zucchini blossoms

2/3 cup all-purpose flour
2/3 cup club soda or beer (not dark)
1/4 teaspoon salt
About 4 cups vegetable oil for deep-frying
18 zucchini blossoms
a deep-fat thermometer

Whisk together flour, club soda or beer, and salt in a bowl until smooth.
Heat 1 inch oil in a 3-quart wide heavy saucepan over moderate heat until it registers 375°F on thermometer. Working in batches of 3, dip blossoms in batter to coat, brushing them against side of bowl to remove excess batter, and fry, turning occasionally with a slotted spoon, until golden, 1 to 2 minutes per batch. Transfer to paper towels to drain and sprinkle lightly with salt. (Return oil to 375°F between batches.) Serve warm.

( Batter can be made up to 2 hours ahead and chilled, covered. Bring to room temperature and whisk again before using.)

First batches of fried blossoms can be kept warm on a baking sheet in a 350°F oven until all of blossoms are fried.

Blossoms can also be panfried, but they will not be as crisp. Instead of making batter, stir together 1/2 cup all-purpose flour and 1/2 teaspoon salt and toss blossoms in flour mixture, shaking off excess. Heat 2 tablespoons unsalted butter in a 12-inch heavy skillet over moderately high heat until the foam subsides. Add blossoms in batches and cook, stirring, until they just begin to wilt, 1 to 2 minutes.

They can also be stuffed with a mixture of ricotta cheese, mozzarella cheese, egg, dash of nutmeg, s & p, and parsley flakes. Tie the stuffed flower with a long piece of sliced green onion top. Also can be stuffed with an anchovy & cream cheese mixture.

For those of you who have zucchini, give this recipe a try and let me know what you think!

Gram's Montgomery Pie & RR Tramps

2007-06-28T20:25:00.000-04:00

This was Gram's favorite pie, along with her apple pie.

I have this easy recipe written in her hand dated Feb. 6th, 1980.

Montgomery Pies
for 2 pies

First part:
1 egg
1/2 cup syrup
1/2 cup sugar
1/2 pint hot water
1 TBS. flour
lemon extract

Second part:
1 Lemon cake mix
mix according to directions on box

Pour liquid mixture into 2 unbaked pie shells
Then add cake batter

Bake 350 degree oven till done.

She has another version I will post later when I find it that
is not using a boxed cake mix.

Gram's home on Cabbage Creek has a railroad track running in her back yard. When I was small we used to wait for the small train to come by because there was a man who was always in the caboose who threw us candy! One time we flagged the train to slow down and Pap walked up to the man and gave him a gift from all of us kids. Pap worked for the railroad and found out his name. He was a kind man. Once a week we watched for him then one day he retired. He would wave to us with his red hanky, a smile on his face always and the most gentle eyes. We really missed him. Now that train had at times Tramps as they were called backed then, homeless men who rode on it. Gram's home was known to be kind to these men. The Tramps told her it was marked somehow. The Tramps who rode by saw the mark, would hop off the train and they knew they would be welcomed to a warm meal with hot coffee, a chair to set in and warm soap and water to wash up with. These men all had a trade or knack to fix things. There were men who repaired shoes, fixed umbrella's, repaired bicycles, all kinds of skills. One played a harmonica, another a banjo, another a mandolin and yet another played spoons. They only ever told her their first names and they called her Miss Anna. She said these Tramps of the Railroad all were gentlemen, never a harsh word. Some would set and talk a spell yet others would hardly speak a word. They mostly came during the warm months with only one or two in the winter. Gram was a nurse and she also would sometimes supply iodine, Cloverine sauves and clean linen bandages. She would sometimes give them thread and a needle to repair their clothes or she would sew for them. They would leave as quietly as they came, always they told her "God
Bless you, Miss Anna."

Welcome to my New Blog Start ...

2007-06-04T20:31:00.000-04:00

Welcome to my new blog addition! I have decided to keep my postings on home and hearth at "Cottage at Cabbage Creek" separate from my "a rustling of leaves ..." thoughts and musings on the Christian Life. Please peruse them both. I think you will find them both thought provoking and enjoyable! I chose the name "Cottage at Cabbage Creek" because of the many years while growing up that I spent playing in Cabbage Creek which flowed thru the property of my Grandma Anna and Pap Fred's home. Pleasant, enjoyable years with many warm memories. The home is now owned by a young couple newly married with a babe on the way! Children will again be running the stairs of this home and that brings a joy to my heart! I drive past this home when I go to my Mom's. The young woman has brought life back into the home. There are lights around the door with a grape vine twine. Candle lights in the windows, a garden has taken up residence in a corner that invites you in for a closer look. She decorates with the seasons ... something my Gram always did and we continued to do for her till she had to sell her home and move in with Mom. And, she has put up a porch swing!!! Joy of joys! I remember the swing my grandparents used to have hanging there, along with a metal glider. Only thing missing is the green striped canvas awning Pap used to always put up in the spring and take down in the fall. Mom had planted a three color Butterfly bush in the corner near the drive way and it is still blooming away. So stayed tuned for my memories of life at a dear home along Cabbage Creek.