When the sun shines and there isn’t much wind to speak of, it is time to leave the house and find new territory. One can only take so many days of cabin fever. This may be the coldest day yet at least it was this morning (Friday) but the sun had come out and it didn’t take long to decide the bills needed to be paid, letters mailed, books returned to the library and perhaps enough time to write this column. I was glad to have several books home to occupy my time in the last few days. There may have been other things to do, however, a snowstorm or such is more like a vacation day. No need to hurry to make meals on time or even to get up at the usual hour. With the inclement weather who cares if you want to stay in your pajamas all day – more than likely no one will see you. Growing up it was a day to have waffles as we had plenty of time to make enough for the eight of us. Regardless of the weather, the chores had to be done, someone had to go out and pick the eggs, and others had to be sure the wood box was full so we had heat in the house. Hey, we had it good, we had a generator so we always had electricity. How times have changed over the years since then.
Our new great-granddaughters are finally home. Briar only stayed two days after her birth but Adley had to remain in the hospital for five weeks lacking one day. Adley’s big sisters, Brealynn (3) and Lynleigh (1 1/2) didn’t get to see her except by pictures until she was home. She was in the NICU at Sanford in a private room. She had to maintain weight, be able to sit in a car seat, etc. before she was released. She also had to have a name before her mother could leave the hospital. Everything seems to be going okay and with both her mother and grandmother as nurses she will have excellent care.
Stay warm, accept the weather as we can’t do anything about it anyway. Spring will be here before long. The days are getting longer and appreciate the days we have bright sunshine.
Slow Cooker Jambalaya
1 pound smoked kielbasa or Polish sausage, sliced
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (14.5 ounces) beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic, cloves, minced
1 tablespoon dried parsley flakes
1 1/3 teaspoon s dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice
In a 4-quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. 12 servings.
Hamburger Hash
1 pound lean ground beef
4 cups frozen potatoes O’Brien with onions and peppers
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
3/4 cup water
1 teaspoon beef bouillon granules
1 tablespoon chopped fresh parsley, if desired
In large skillet cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
Stir in remaining ingredients except parsley. Reduce heat to medium; cover and cook 20 minutes, stirring occasionally, until potatoes are tender. Season to taste with salt and pepper. Sprinkle with parsley. 4 servings
Pork Chops with Apples and Stuffing
1/2 teaspoon butter or margarine, softened
2 unpeeled red baking apples, sliced
2 teaspoons all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon seasoned salt
4 bone-in pork chops, 3/4 inch thick (about 2 pounds)
1 cup apple juice or apple cider
2 tablespoons butter or margarine
1 1/2 cup stuffing mix
1/4 cup sweetened dried cranberries
1 tablespoon chopped fresh parsley
Heat oven to 375º. Brush 1/2 teaspoon butter in bottom of 9 x 13-inch glass baking dish. Spread apple slices in dish. Mix flour, brown sugar, and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples. Heat apple juice and 2 tablespoons butter to boiling. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand for 5 minutes. Mix with a fork. Scoop 1/2 cup stuffing onto each pork chop. Place greased foil over baking dish. Bake 40-50 minutes. Uncover; bake 5 to 10 minutes or until thermometer inserted in pork reads 145º. Sprinkle with parsley. 4 servings
