Nana Maier's Place: Story Teller Nana

Saturday, October 4, 2008

Story Teller Nana

I have always admired the Native American pueblo story teller figurines that are made from pottery. Now I have become one.....and you know I love it. The little boys love me to tell them stories. Most of their stories are about things that have really happened to us. Right now their favorite topics for the stories are our experiences with Javelinas....and we tell them over and over again...sometimes the boys tell them to me...and they are getting quite good at it too!

Do you see any resemblances between the two

figurines above and the picture below?

Once again the story of the javelina's in Nana's

garden is told....and once again they hear it as

if it is the first time.

1 comment:

sara said...: Oh!!! I LOVE it!!! :) So cute. They LOVE your stories. It is so sweet.; October 4, 2008 at 6:04 PM

Recipes

Carrot Cake

2 c. sugar

1 c. oil

4 eggs

Mix together

Sift/Stir together

2 c. flour

1t. soda

1t. cinnamon

1/2t. allspice

1/4 t. salt

Sift or stir well and then add to egg mixture

Then add 3 c. of grated carrots...(add 1 and a half c. chopped walnuts ....optional)

Bake 40min. @ 375 (I also have baked it at 350 form more like an hour) or until toothpick comes out clean

(This recipe was originally from Lilly Freda of the Lakeside Ward, in Lakeside, Arizona)

Frosting for Carrot Cake:

1 cube butter room temp

1 8 oz block cream cheese

1.5 lb. of powdered sugar

1 tsp vanilla

Whip together and add 1 TB milk at a time (room temp) until desired consistency is acheived....using an electric mixer.

Roll Dough

2T. yeast

1/2 c. warm water

1 T. sugar

Place into a 2 cup measuring cup and let proof for 10 min. or more...but it can bubble over...stir it down if it looks like it is going to overflow....

2 c. scalded milk (I use canned milk and scald it in the microwave...try not to boil it)....after scalding add:

1/2 to 3/4 c. sugar...depending on how sweet you like it ( for cin. rolls I add 1 c. of sugar)

1 cube butter

2 tsp. salt

Let stand until around 100 degrees....quite warm but not hot

7 c. of flour...you may or may not use all of the flour

2 eggs

Place the milk mixture into your Kitchenaid mixer and add 2 c. of flour....let beat at speed 2 for about 2 min or until the flour becomes a smooth battery consistency.

Add yeast mixture.....and mix well , then add two eggs and mix well....now add two more cups of flour...1/2 c. at a time.....mix well about 2 more minutes.

Continue and add 1 more c. of flour.....a little at a time ...all on speed 2....the dough will be more like a big wet lump....you will add dustings of the last cup of flour until it climbs the hook....it will be very wet....that is good ...it will make for very tender rolls......let it beat around for about 2 more minutes....now grease your hands with Pam, or butter.....clean the hook with your hand....and place the dough into a large oiled bowl...cover and let rise until doubled....about an hour and a half......

With well oiled hands punch down.....and shape...placing dough balls into buttered pan......leaving space so they can rise....I like to make mine about the size between a ping pong ball and a golf ball....cover with plastic wrap and let them rise again......about and hour to an hour an a half.....then bake in pre heated oven.....350 degrees......18 min.

If you make this dough into cin. rolls.....you will need to bake them for 25-30 min. @ 350....

When you pull the rolls out of the oven....brush with melted butter ....this keeps the tops nice and soft.......serve while hot and your company will love you!

This can be made by hand.....you just have to beat it with a wooden spoon....150 strokes between the first two cups of flour and the second 2cups of flour another 150...after that you turn it out a floured board and add the rest of the flour by hand, kneading for about 8 to 10 min.....it won't be as wet of a dough...but it still works.

Zucchini Bread

3 eggs

1 c. oil

1 c. sugar

1/3 c. molasses

2 t. vanilla

2 c. white flour

1/2 whole wheat flour (all white can be used)

1 t. salt

1/2 t. baking powder

1 t. baking soda

2 t. cinnamon

2 c. shredded Zucchini ( scrape out any big seeds before shredding)

1 c. raisins

1 c. nuts chopped

Beat all wet ingredients together.

Add dry ingredients and stir unti all are moistened.

Add zucchini, nuts, and raisins.

Bake in 350 oven ....makes two loaves or 1 bunt cake.

loaves bake for 40-45 min

bunt cake bakes for 1 hr

Check for doness with a toothpick.

Similar to Olive Garden’s Salad Dressing

½ c. white vinegar

½ c. water

1/3 c. vegetable oil

½ c. corn syrup

2 ½ Tbl. Grated Romano cheese

2 Tbl. Dry pectin

2 Tbl. Beaten egg or egg beaters

1 ¼ tsp salt

1 tsp mince garlic….or 1 clove

½ tsp. dried parsley flakes

A pinch of dried oregano…may add more to taste

A pinch of red pepper flakes…may add more to taste

Combine all ingredients with a mixer on med. Speed or in a blender on low speed for 30 seconds. Chill at least one hour and serve over salad…Keep refrigerated. It makes about 2 1/3 cups of salad dressing. If you want to use a whole egg…double the recipe.

This is the Pasta Salad I made at Easter...it's actually a combo of Sara's and my friend Ida's.

Jana asked me for it...and my email wouldn't let me on....so I put it here on the blog...enjoy Jana!!! If you don't want to taste it ....have Glen do it for you!

Penne Pasta Salad

1 box penne pasta - cook according to pkg. directions, rinse in cold water(it should still be warm)...add olive oil...about 2 tbl. (drizzle over)and toss....add garlic salt....do it to taste.

Now add:1 bunch of green onions chopped (optional)

1 can of corn - drained

1 can black olives - drained

1 box of cherry tomatoes - cut each in half

1 zucchinni diced

1 bell green bell pepper - diced (optional)

1 avocado - cut into pieces in a bowl.. use the juice of one lemon over the pieces and gently turn.

Parmasean cheese- grated or shredded...as much as desired ...do it to taste....or leave it out. Add more garlic salt if needed...once again to taste.

Gently toss all ingredients together and chill...it's good for days!!

Country Tearoom Pastry - The best pie crust!! circa 1959

4 c. sifted flour

1 Tb. sugar

1 1/2 tsp. salt

1 1/2 c. lard

1 egg

1 Tbs. of vinegar

1/2 c. of cold water

- Blend flour, sugar and salt. Cut in lard until particles are the same size of peas.

- Beat egg, blend in vinegar and mix with ice cold water. Sprinkle over flour mixture, a tablespoon at a time, tossing with fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling. Makes 2 (9") two-crust pies and one (9") pie shell.

Strawberry Cake....not to be confused with strawberry short cake...this is the cake Katie wanted for her birthday...it was good! Just ask her! The first time I had this was back in the 60's...then Sara had it for part of her wedding cake...I knew the recipe was around somewhere...so I found it and it has been a favorite ever since.

Strawberry Cake

1 White cake mix

1 pkg strawberry jello - smaller size

8 oz of frozen pre sweetened strawberries defrosted ( you will also need 8 oz for the frosting so buy the 16 oz pkg)

3 eggs

1/2 c. water

1/2 c. oil

Mix all the ingredients together as you would for a regular cake mix...bake according to box directions.

Frosting

8 oz of defrosted frozen pre sweetened strawberries

1.5 lbs of powder sugar ( I used about 2 lbs for a layered cake)1 cube of margarine/butter

Cream together butter and powdered sugar...adding the defrosted strawberries with the juice a little at a time....frost cake with it when the cake is cooled....if you want the frosting thicker use less of the strawberries...if you want it thinner use less of the powder sugar....sometimes it is used as a glaze...but I wanted to frost a layered cake...so I used more powdered sugar.

Several people have asked about Lynda Lund's tamale recipe...she made the best tamales, so in honor of her and for all those who would like to continue this tradition....here is her recipe:

Tamales from Lynda Lund

Meat

Cook 5 lbs. of pork or beef

Add 2 cloves of garlic to the meat before you cook it

Save broth and shred meat while it is still warm

Sauce

½ c. lard melted in sauce pan

½ c. flour- make a rue with the lard (which means to place flour in hot lard stir and cook for a min.)

2 cups chile paste

2 to 3 cups broth

2 teas. of salt

Mix all together, after you make the rue….now add the shredded meat

If it is not hot enough add chili flakes….that will heat it up!

Optional things you can add: green chilies, chopped black olives, corn or anything you think will make it better.

Masa

1 lb of Lard (2 cups) – place in big mixer (Kitchen Aid) and whip up for awhile

Then add:

2 Tablespoons of baking powder

2 Tablespoons of salt

Mix together until fluffy

2-3 c. broth

To the above add:

5 lbs. of prepared masa a handful at a time….alternate with broth until all 5lbs have been incorporated into the above mixture of lard and baking powder. This should look like cookie dough….you can drop a teaspoonful into a glass of water, it should float…but it is not necessary that it does.

Additional things that are optional to add to the masa: chili powder to taste

Soak and wash husks….this should be done before preparing the masa

To make chili paste – simmer 1 bag of dried hot red chlies in water for about 5 min. Then let it stew for about an hour. Place in food processor and blend until it is a paste. Then strain through a sieve to get the paste separated from the skins…..or buy the paste you can get it at Food City…it’s easier! Take cleaned husks, spread the masa to the thickness of peanut butter on bread….place meat in the middle and roll – at this point the tamales can be frozen raw…or steamed and eaten….steam for about 45 min. to an hour….they can also be frozen after they have been cooked, then you can reheat them.

I was out to dinner with my mother-in-law on one of our more recent visits to Ohio....She suggested I try this cake....It was a cake I had never had before...maybe it is a mid-west thing...but it is delicious, easy and very moist.....I couldn't figure out what was in it...and the surprise ingredient when I got the recipe was the pineapple....it doesn't taste like pineapple in the finished product...this is a keeper!

Swedish Nut Cake

2 cups white sugar

2 cups of all-purpose flour + 2 TBs

2 eggs

½ c. chopped walnuts

2 t. baking soda

2 t. vanilla

1 (20 oz) can of crushed pineapple with juice

Frosting

1 8oz pkg of cream cheese

1 ¾ c. of confectioner sugar ( I usually add more…almost a cup more)

½ c. of chopped walnuts

½ c. or one cube butter

1 t. vanilla extract

(1 or 2 T. milk – adjust consistency to your liking – I added this to the recipe because I cool the cake and use more confectioner sugar.)

1. Preheat oven to 350- degrees. Grease and flour 9x13 baking pan.

2. In large bowl mix: flour, sugar, ½ c. walnuts and baking soda – add eggs, pineapple and 2 t. vanilla. Beat until smooth and pour into 9x13 baking pan.

3. Bake at 350 degrees for 40 to 50 minutes.

4. For icing: cream butter or margarine, cream cheese, 1 tsp. Vanilla with confectioner sugar until light and fluffy – fold in ½ c. chopped walnuts.

5. Spread icing on hot cake - (I like to cool my cake until it is just barely warm, that’s why I make more frosting)

Mother Gridley’s Banana Nut Bread…

The Best Ever!

3 ripe bananas smashed

1 cup sugar scant (means minus 2 T.)

1 cube melted butter or margarine

2 eggs beaten

1 ¾ c. flour

( I like to use 1 c. white and ¾ c. whole wheat…but that is optional)

¼ t. salt

1 tsp. Soda

3 T. sour milk (3 T. regular milk…add 1 t. of vinegar to it to sour it)

Mash bananas add sugar and melted butter …mix well. Now combine soda, and soured milk together in a large cup…it will bubble….immediately begin to add the sour milk and the flour into the wet mixture…adding half the soda mix….then half the flour …repeat until all is combined to the banana mixture. Place into a buttered or Pam’d bread pan.

Bake at 375 degrees for 45 min to an hour…..should be firm on top without any wet spots or until a

Another Soup Recipe.....Katie found this one and it has become one of our favorites....It makes up about 5 quarts...but we eat 3 and freeze 2...then we always have soup for cold wet days!

Minestrone With Italian Sausage -

1 pound of bulk Italian sausage

1 large onion - chopped (white is best)

2 large carrots - chopped

2 celery stalks - sliced

1 medium leek ( white portion only - chopped)

3 cloves of garlic - minced

1 medium aucchini - cut into 1/2 inch pieces

1/2 bag of frozen Italian green beans - found in frozen veg. dept of store

6 cups of beef broth

2 cans ( 14.5 oz. each) diced tomatoes with garlic, oregano and basil...Plain diced tomatoes can also be used

3 cups of shredded cabbage

1 t. of dried basil

1 t. of dried oregano

1/4 t. of black pepper

1 can of garbanzo beans - or white northern beans - drained

1/2 c. of small shelled pasta

3 T. of chopped parsley

1/3 c. of grated Parmesan cheese

In a soup kettle, cook sausage and onion over med. heat until meat is no longer pink; drain. Stir in carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 min. longer.

Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil - cover and simmer until veggies are at the desired tenderness that you like.

Stir in beans, pasta and parsley - boil for 6- 9 more minutes - serve with parmesan cheese as a garnish.

A winter storm is coming in...so how about some wonderful soup?

Corn/Potato Chowder

Originally from Sylvia Johnson

1 lb. Bacon, diced in large pieces

1 large white onion, diced

4-5 stalks celery, cleaned and sliced

8-10 potatoes, peeled and diced

1 can cream style corn

5-6 cups milk (preferably whole)

3-4 Tblsp. Flour

to Taste Salt, pepper, dried parsley flakes

1-2 cups grated cheddar cheese (optional)

Cook diced potatoes in salted, boiling water until tender (but not overcooked) and drain. Saute bacon in large, deep pan until nearly done. Add celery and saute for a few minutes, then add onions and continue sauteing until onions become almost translucent. Add salt, pepper and parsley flakes during the last couple minutes of sauteing. Sprinkle flour over mixture, stirring well until bubbly and fairly thick.

Gradually add the milk and continue stirring until well heated. If desired, add grated cheddar cheese at this point. Add a bit at a time, stirring thoroughly to make sure the cheese melks and integrates with the soup. Finally, add potatoes and cream corn. Heat thoroughly and taste for seasoning. If needed, add more salt, pepper or milk.