Summer is supposed to be a time of relaxation and laid back activities, at least that is what we are told. So far not so much, especially last week with the Fourth on Thursday many also took Friday off and had a longer weekend. My nieces planned a family reunion for the Larson clan on the Fourth. Naturally, not all could come however, we still had about 75 in attendance, 19 were from my family. They furnished cold meats, cheese, condiments, and the beverage, the rest of us were to bring salad and dessert. The one thing they didn’t anticipate was how much everyone else brought. There were three large tables full of food. No one had to go hungry and most of the afternoon was spent eating and visiting. The weather sort of cooperated except it was hot and humid. Therefore everyone was most comfortable sitting in the shade or in the house and visiting instead of playing the games that were available.
Leah and Bart came on Wednesday evening. Bart painted the walls in my house garage early in the morning so now all the taping and nail holes are covered. There is still some finishing to do but gradually it is getting done. Leah and I prepared our food to bring. The rhubarb bars she made went over pretty good considering there were so much chocolate and sweets on the table. I made a big pot of calico beans and there wasn’t much leftover. I don’t cook much when the kids come home as it is a treat for them to eat at a couple of places they want to go to that they remember going to in past years. I did make caramel rolls and muffins for breakfast. Leah made steak and vegetables on the grill for lunch on Friday.
On Saturday we went to Mary and Tom’s. Family pictures were scheduled for 10:30 a.m. and all that could be were there. They came from Texas, Indiana, Iowa, South Dakota, Minnesota, and Sweden. Mary did the planning that started after the first of the year and they all kept it a secret until we had dinner in the afternoon on Saturday when Mary revealed they were going to celebrate my birthday, a bit early. Only three granddaughters were absent – Abby in Prague, Devin in Florida and Alexis who works at Big Trout Lake Camp at Pine River, MN. We were 47 of my family gathered for the day and with Judy (Robert’s sister), her son and two grandchildren, and several cousins of mine invited for the afternoon.
My sister Mary compiled a Larson family book with pictures, memories and much information about our family beginning with our Grandpa Frank Larson. There are several pages of my father’s time in the army and his tour of duty in France. She has his uniform, helmet and other souvenirs from that time which were on display at the reunion. We visited many times about memories over the past few months that she could include in the book. It is a treasure to keep for everyone.
I trust you all had a nice week as we did. It is always good to get the family together as it seems we get more scattered all the time. I certainly appreciated the extra effort they all made to be home for this special time. Even James who had knee surgery just a week ago and the new great-grandson 15 days old and Sarah and her significant other from Sweden.
Cheesy Kielbasa Bake
12 ounces uncooked elbow macaroni
2 pounds kielbasa or Polish sausage
halved lengthwise and sliced
1 tablespoon olive oil
2 medium onions, chopped
2 medium zucchini, quartered and sliced
2 medium carrots, grated
1/2 teaspoon minced garlic
1 jar (26 ounces) spaghetti sauce
1 can (14 1/2 oz.) stewed tomatoes
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
2 green onions, chopped
Cook macaroni. Drain macaroni and set aside. Brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots, and garlic; cook and stir for 5-6 minutes or until crisp-tender.
Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Layer a fourth of the macaroni and meat sauce in two greased 9 x 13 baking dishes. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350º for 15 minutes. Uncover; bake 15 minutes longer or until cheese melted Makes 8-10 serving each.
Peach Puff Pastry Doughnuts
Doughnuts:
1 17 ounce box frozen puff pastry (2 sheets), thawed
1 large egg, lightly beaten
2 tablespoons peach preserved
For the filling:
2 small peaches, pitted and chopped
Pinch of salt
Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons peach nectar
1 teaspoon fresh lemon juice
1/8 teaspoon vanilla extract
Crushed freeze-dried strawberries, for topping
Make the doughnuts: Preheat oven to 400º. Line a baking sheet with parchment paper. Unfold one puff pastry sheet and brush off excess flour. Brush all over with beaten egg. Unfold second puff pastry sheet on top of the first one and press to seal. Cut out eight rounds using a 3-inch cookie cutter. Cut out the middles with a 1-inch cutter. Arrange on the prepared baking sheet and bake until browned and crisp, 20-25 minutes.
Microwave peach preserves until melted. Brush on the doughnuts while still hot. Let cool completely.
Make the filling: Combine peaches, peach nectar, and salt. Cook over medium heat, until peaches are soft and most of the liquid has evaporated. Place in a blender and puree until smooth. Refrigerate until thick and cold.
Glaze: Mix together ingredients until smooth. Using a sharp knife, cut each doughnut horizontally into 3 rings. Spread peach filling on two bottom rings and top with second ring. Spread glaze on first two rings. Top with another ring. Drizzle glaze over the doughnuts. Sprinkle with strawberries. Let set 10-15 minutes.
