Hey Joe, 

Kay and I just got back from the Iowa State Fair Monday afternoon, so I'll be getting some recipes to you in the next few days.

Hi Jim, Kay and Tommy, Welcome back!  I am sure that you guys had a super time.  Ilokk forward to your recipes.  You can send them to me to post or post them directly to the forum.  I llook forward to talk to you all soon!  best regards, Joe

Hello Classmates: I write this note in the hopes that I can answer some key questions which classmates are beginning to ask with regards to our class cookbook.  If anyone of our classmates has a question on this subject and it was not addressed in this note or was not answered thoroughly please let me know via the cookbook forum or sending me an e-mail directly. 

1.  What happens to the recipes which are sent to me directly.  I review the recipe to see if any question arise regarding ingredients, preparation, mixing, cooking or serving information and /or instructions.  I will if necessary make some edits and or comments on the recipe and ask for an answer and edit approval, from the recipe author or sender.  Once the approval is given, I will post that recipe with any additional comments to the cookbook forum page for all class of 64 classmates who wish to review it, may do so.  This posting will be very close to the actual proofed copy that will be printed in the class cookbook.  A good question was raised about someone downloading the recipes from the forum and printing them, without payment!  This may happen however, I believe that those in our Class understand that this project was started to generate funds for our class to use for class activates and or attendance assistance to these activates, for any and all classmates.  I TRULY BELIEVE our CLASS has more CLASS then to take advantage of that negitive course of action.   I personally believe that we need to post all the recipes which classmates offer so they can read the recipes and that may prompt other classmates to post their recipes. Viewing these recipes will make it a good deal easier to sell this cookbook (When ready to release) to everyone if, one knows the recipes are very good and worth every dollar invested to buy them.

2. Recipes that originate from other cookbooks, on line recipes or ones offered by neighbors or friends. 

Many Classmates, including myself, have received really great recipes form friends, neighbors or other sources.   This is great if you wish to add those recipes to our class cookbook collection.  I do ask that you get permission from your source if necessary, to publish those recipes and check to see if the recipe you plan to submit (from other cookbooks, magazines ect) is trademark protected or requires written permission for use.  

3. Use of the School Mascot (our beloved Bobcat)on our cookbook.  

We will find out from Vic what hoops we need to go through in order to use our Mascot.  I do not believe or have never heard of a sur name for our Bobcat.  If you have or know of one, let us know. All classmate should get involved in the Cookbook title and it's design.  If you know of a artist in OUR CLASS we need to find out if he or she would offer their talents in the design of the project..

 3.  You as a Class of 64 Classmate are so very important in making this Class Cookbook a HOT item!

In putting this project together,your feedback is so very important in order to make this project a successful reality!  Ask questions, offer ideas, whatever thoughts you have, offer them up on the forum.   I TRULY do believe that our class has enough CLASS, to produce a class recipe cookbook that not only looks great, but includes great recipes, all bound together, with editing comments and offered testimonials from classmates. I believe that every classmate would be proud to have this Cookbook sitting on their counter, or coffee table or poised nicely next to their other cookbooks.

I know that this Class Cookbook will be something very special that each and every classmate will be proud of, because they made a very valuable contribution to it.  I look forward to your questions, comments or thoughts regarding the above.  Thank you one and all! 

Respectfully, Joe C
 

Hi Classmates!  If you check out this forum this weekend, then I hope you are having a happy, safe and enjoyable one!  I also hope that you are reviewing a few of the recipes from your families treasure chest, some of which you plan to contribute to our Class Cookbook!  Speaking of recipes, I received 7, that's SEVEN, on Friday from JUST 1 classmate.  However, before I post that Classmates name, I would like to have a little contest to see if anyone one can guess who it is?  Can you possibly guess who this 64 Classmate is that would dare to offer 7 of her FAVORITE RECIPES for publication in THE CLASS OF 64 COOKBOOK?  Here is a clue.  She turned a lot of heads in high school, is pictured in the Class of 64 Yearbook, wore her hair long, attended the 45 Class Reunion and her initials are S. E.  The winner, along with his or her family will be driven SAFELY to the MAIDRITE by myself for LUNCH or DINNER, treated to MAIDRITES and MALTS, paid for by me, and then escorted SAFELY home by me.  ***Winners must be in town for a Class Barbie, Reunion or live in Marshalltown AND must have contributed at least 1 recipe to the Class Cookbook!  I will release this Classmates name next week, so come on classmates lets get involved, send in a recipe and play "NAME THAT CLASSMATE"!

Your Classmate, Joe C

Joe. I don' t know if my last e-mail got sent or not . If not I am guessing Susan Eker as the mystery recipe person. I am glad we are getting some recipes.  Mine will probably be sent tomorrow.  If I figure out how to do it.  I am sort of computer illiterate,  but I keep trying  Jean Detrich Woolf.

Hi Classmates.  We have a winner!!  At 9:12  this evening (Saturday night) our Classmate Jean Detrich Woolf won the contest by naming the unknown Classmate as Sue Eker!  Let's all wish her a A QUEST WELL DONE! That has to be the quickest winner I have ever seen.  It just goes to show all you Classmates that you have to check this forum all the time, know your classmates and, be quick to answer.  Again Jean, congratulations! And if you choose not to wait until the next BARBIE to collect, I will make arrange at the MAIDRITE.  Further more, you will be listed in my will should anything happen before the next visit!   As the winner perhaps you could help me with coming up with another Classmate challenge!

You're Classmate, Joe C

Joe I have sent you only 2 recipes.  I have several more that I want to send, however, again I am having trouble knowing exactly how  to do things with a Computer.  I am very aggravated right now, so I am stopping for a while.  My Cookbook Challenge is:: Can anyone tell me what number graduating class we were in 1964?  (A)   49th   (B) 89  or (C) 78.  I have the answer, does anyone else Know?  Get out your thinking caps and your cookbooks, I think classmates should have sent at least 5 or more recipes before they can answer?  How does that sound.  The person with the correct answer will receive a remembrance of Marshalltown.  It will be worth their while.

The answer is (B) 89 and I have 3 more recipes on their way to Joe.  Thanks, Linda

Hi Classmates It seems that those treasured recipe books of our classmates are coming out of hiding!  Sue Eker Steinbach/Molloy sent in 7 of her great recipes on Friday the 9th.  

Earthquake Cake

(German Chocolate Upside down Cake)

Grease a 9x13 inch pan. Sprinkle pecans on bottom of pan.  Sprinkle coconut over pecans.  Prepare the cake mix according to the directions on box.  Pour over coconut and pecans.  Melt butter and cream cheese together.  Add powdered sugar and mix well.  Pour/drizzle over cake batter.  Bake at 350 degrees for 45-55 minutes or until done.  Remove from oven and cool.  Cut into squares and serve.

Susan Molloy

Vegetable Dip

½ pint sour cream

½ pint Helman’s mayonnaise

½ package fresh parsley

1 – 2 t dry mustard

3 – 4 small green onions

½ t salt

Mix thoroughly and refrigerate overnight.  Good with all veggies—even with chips.

Susan Molloy

Cheese Ball

Mix well with hand…

8 oz Philadelphia cream cheese (room temperature)

4 oz Kraft mild shredded cheddar cheese

1 golf-ball size onion (finely chopped)

1 t Worcestershire

½ t garlic powder

1 cup chopped olives*

Roll into ball and then roll into chopped pecans.  Wrap in plastic wrap.  Chill.  Serve with crackers.

*Can make with all ingredients except the olives.

Susan Molloy

Onion Soup

Susan Molloy

What a great way to start a new week, adding more treasured recipes to our Class of 1964 Cookbook!!  We just added 7, I say again, 7 super recipes from Sue, Eker Steinback/Molloy's and now we are going to add some other treasures.

From Jean Detrich Woolf we can add the following FROZEN treat to our sweet section! 

Jeans - Cherry Pie Filling Salad:

1(8oz.) Pkg. Cream Cheese - 1 can Eagle Brand Milk - 1 Can Cherry Pie Filling - 1 Lg. can drained pineapple.   Combine and chill. Makes an 8x8 pan Frozen Salad Desert. or here is another verson of that recipe from Jean's sister, June Detrich Innis.  June hails from the class of 1949 or 1950, but is willing to donate this modification of Jean's recipe, to our Cookbook.  Thanks June!

June's - Cherry Pie Filling Salad:

1 (14 0z.) Can Cherry Pie Filling (Blueberry or peach pie filling is also good) - 1 (12 Oz.) can crushed pineapple (drain) - 1 can eagle Brand Milk 1 (10 Oz.) - Container Cool Whip.   Fold Pie filling and pineapple together. Gently stir in milk, fold in Cool Whip until well blended. Pour into a 9x13 pan or muffin pan with liners. Sprinkle with chopped nuts. Cover with foil and freeze. Keep frozen until time serve. 

Thank you Jean for those super additions to be FOLDED into our so SMOOTH section of sweets!  OH yes Classmates, Jean won the first Cookbook challenge and has authored another for all Classmates to ponder, research and provide the answer.    

Believe it or not, Linda Sellers Goodwin has already given her answer, 89!  Is she correct?  We will continue taking other answers for the next few days.  So research it Classmates and give up your answers on this forum!  We will see who is the TRUE winner!   Not only did Linda jump on this contest with the first answer, She also uped her anti of recipes contributed with the following new ones.

Thanks Linda, that's what Bobby and I say "by getting involved"! Here are Linda's new additions.

Coffee Roast

You can use most any kind of beef roast (bone in or boneless).  The beauty is this can make a cheap roast VERY tender.  I have used chuck roast and bottom round.  Buy

one that is at least ½ pound for each person you are serving.  Three to 5 pound size is a good size for this.

Using a large sharp knife, cut several slits completely through the meat. Put the beef in a sealable bowl and pour 1 cup vinegar over it making sure the vinegar runs down into the slits.  Seal the bowl and refrigerate at least over night.  Refrigerate for 24 to 48

hours, turn it over after each day.

Before cooking, pour off the vinegar. Using a large heavy chili-type pot, brown the roast in oil until nearly burned all sides to seal in the juices.  Pour 2 cups of strong coffee over the roast.  What you want is a strong cup of coffee.  Add 2 cups of water and cover.  Put on the stove and bring to a boil.  Reduce to simmer and cook for approximately 6 hours.  Check often to be sure it doesn't cook dry, add more water as needed.

When ready to serve, pull the roast apart (it should easily full apart) and pour a small amount of the liquid over the roast to keep it moist.  You can also add a small amount of salt and pepper if desired.

Blonde Corn Chowder

2 Tablespoons butter

2 Tablespoons extra virgin oil

2 cups chopped onions

¼  cup  flour

4 cups (2 cans) vegetable broth

2 russet potatoes (about 8 oz each) peeled, cut in ¼ in dice

1 cup half and half

4 cups (2 cans) whole corn, drained

salt and freshly ground black pepper to taste

3 scallions thinly sliced

1 Tablespoons ground basil

Melt butter with the oil in a large pot over low heat.

Add the chopped onions and cook stirring until wilted, about 10 min.

Sprinkle with flour and cook, stirring for 5 min longer.

Add the broth and diced potatoes.

Continue cooking over min heat until the potatoes are tender, about 12 min.

Add the half and half, corn kernels, basil, salt and pepper.

Cook stirring occasionally, for 8 min. 

Serve immediately.

Pineapple Soufflé

1 cup sugar

1 stick margarine

4 eggs

1 large can crushed pineapple

5 slices white bread -- cubes

Beat sugar, margarine, and eggs.  Add pineapple.  Fold in bread cubes.  Put

into 1 ½ qt. casserole dish.  Bake 1 hour at 350 degrees.  Serve hot or cold. 

Great with ham!! 

This Cookbook is starting to grow in size and quality.  Let's keep it going Class!!  Perhaps one of our class CHEERLEADERS would jump in and give us a CHEER to keep our mojo going and, a good recipe to add to our collection. 

I will be back soon with more comments and hopefully more NIFTY recipes!!!!!!  Later Classmates, Joe C

Sugar Cookies

1/2 C. softened butter

1/2 C sugar

1 egg

1/2 c. cooking oil

1/2 t. vanilla

2 1/4 c. Flour

1/2 c. powdered sugar

1/2 t. baking soda

1/2 t. cream of tartar

Pinch of salt

Beat butter and sugars together until smooth.  Add egg, oil, and vanilla. in separate bowl combine flour, powdered sugar, baking soda, cream of tartar and salt.  Sift.  Add to wet ingredients.  Chill dough 1 hour. Shape into 1' balls , roll in sugar . Place in ungreased cookie sheet. Flatten to 1/4' thick with a fork, dipped in sugar.  Bake 6-8 minutes at 375 degrees.  Makes arounf 40 cookies

This is a family favorite, and very easy to make. Jean Detrich Woolf

Whoopie Pies

Cookie Dough

2c. flour

1 c. sugar

1/2 c. unsweetened cocoa

1 t. baking soda

1/4 t. salt

3/4 c. milk

6 T. melted butter, or margarine

1 Lg egg

1t. vanilla

Marshmallow Creme Filling

6 T. slightly softened butter of margarine

1 c. powdered sugar

1 (7oz) jar marshmallow creme

1 t. vanilla

Preheat oven 350 degrees.  Grease two large cookis sheets.

Cookie Dough Preparation

In large bowl , beat flour, sugar, cocoa, baking soda, salt  milk, butter and egg

and vanilla, until smooth. Drop by heaping T.    2 inches apart to form 12 cookies on each baking sheet.  Bake until fluffy and toothpick inserted in center comes out clean, 12-14 minutes.  Rotate sheets between upper and lower oven racks halfway through cooking time.  When done carefully  move cookies from cooking sheet to wire rack to cool. After cookies are cool, prepare creme filling.  In large bowl, mix at medium speed, butter until smooth.  Reduce to low speed, gradually beat in powdered sugar, marshmallow creme and vanilla until smooth.  Spread  1 rounded T. filling of flat side of 12 cookies.  Top with remaining cookies , flat side down.  Eat and enjoy.

This recipe has a special place in my heart.  My father was Pennsylvania Dutch and Whoopie Pies is something  from his growing up years and we used to have them, when I was growing up  Jean Detrich Woolf

Wild Game (Beaver, Rabbit. Coon, Squirrel, or Muskrat)

Flour

Paprika

Garlic Salt

Salt & Pepper

1 Large Sliced Onion

Be sure to defat animal.( If using beaver which I have done many times, use only the back legs. Some people use other parts, but I find the back legs to be the best for this.)Soak in salt water overnight.  Drain and soak in fresh water until ready to use.  Dry off meat.

Cut meat in serving size pieces.  Dredge with flour and spices until coated.  Cook in skillet until golden brown.  Put into roaster with 1/2 inch water.  Top with slices of onion.  Bake approximately 1 1/2  - 2 hours or until tender at 375 degrees

Some of you might laugh about eating wild game, but don't knock until you try it.  We always had Beaver, because they would build a dam at the end of our driveway and the water would backup.  We had to cross a creek to get out to the road, so we had a fella come in and trap them during beaver season.

Jean Detrich Woolf

Cocoa Gravy

1/2 stick oleo

3 T. Hersheys Cocoa

3 T. flour

1 c. sugar

2 1/2 c. milk

Put oleo, cocoa, flour and sugar in pan or skillet.  Stir until butter is melted and all is well blended.  Add milk and stir until it is as thick as you like.  This is great served over hot bis cuits.  This is a recipe I got when I lived in Missouri,  which in itself is another story.  Jean Detrich Woolf

I will submit other recipes at a later date, right now I am fighting a sore throat and a runny nose.  I know TMI Love to all.  Jean Detrich Woolf

Hi Classmates, I just finished reviewing the pictures of Jim's visit to Zeno's, with some of our other classmates and the other pictures that Vic posted of the 1st Annual Class of 64 Barbie.  THEY ARE SUPER!!!   ALSO, I saw that a tentative date has been posted for the 2nd Annual Class Barbie ("THE RECONNECTION CONTINUES") for September 16th, 17th and 18th. of 2011.

   OK Classmates we have one year from last Friday 9/16/10  to NOT just have a cookbook to show at the 2nd annual class Barbie, BUT INDEED A GREAT COOKBOOK ready to present, and NOTHING LESS from our CLASS OF 64! 

So come on Classmates and open your recipe books and pick some a few of your families favorites, and lets get them posted on the forum.  Go ahead and give them some history, if there is some and I am sure there is!  Since Patty Duff is related to one of our greatest Presidents, LINCOLN, perhaps she could come up with one from Abe's wife.  What say you Patty? 

I am still waiting for Darlene Smith/Tomhave or one of our other beautiful Class Cheerleaders to give us a cheer and inspire those of you who are waiting to get on board with this project, to jump in with both feet.  Perhaps some of the recipes offered could be picked for presentation at our next BARBIE!  YUM!!!

I will be waiting to see what next week brings as far as recipes, Cheers and classmate feedback. 

PS I am still waiting for PAM PAUL RYNER/FORD to send us some of her recipes of GOODIES and, for SUE BERG ROZMARIN to send some of her favorites!

Until the next posting, HAVE A NIFTY WEEK Classmates of 64!  Joe C

Good Morning Classmates!  I hope that this week will be great week for everyone!  I know it started off well for me when Leo Draegert sent in a few more of his favorite recipes. Thank You Leo!

This first recipe may not be suited for our last President but it sure sounds good to me. AND no one needs to expand on how good potato and cheese soup sounds as the temps start to drop, with the exception of Arizona!

Broccoli Salad

Dressing - 1 c miracle whip

2T vinegar

½ c sugar

                3# broccoli chopped                                       ½ c cashew halves

                1 onion chopped                                              ½ c bacon or bacon  bits

                ½ c raisins and /or dates                                 grated carrots can also be added

                                Mix and let set for a couple of hours in refrigerator

                               This recipe is from good friend Marilyn Wilkening

Potato Cheese Soup

5# potatoes ( sliced like fried potatoes)           1 stick margarine

                     Carrot (grated)                                                 Celery salt (to taste )

                     Onion (diced)                                                   Salt & pepper (to taste)

                     Velveta cheese (2-inch squares)

 Cover vegetables with water. Do not drain potato water put only enough water to cover potato's. Cook all until done. Mash Potato's a little with hand masher. Add margarine, celery salt, salt and pepper.  Add cubed cheese and add a little Milk.

Recipe by late wife Hazel (Innis) Draegert class of 1965

Let's end this posting session with some FOOD trivia.

 Q: How many Coca-Colas will be consumed worldwide during the next hour: (a) 17-million; (b) 27-million; or (c) 37-million?

 While you give that some thought, have you given any more thought to what number our graduating class is?  Read this forum to get the choices and who has offered their answer!  The coke question will be answered on the next posting and the class number will be given and the winner announced on this coming FRIDAY.  

Well Classmates until the next posting, enjoy the day!  Your Classmate,

Joe C.      

Joe, I can't find your email address, so I hope it's okay to post a few recipes directly on this site. Today I'm sharing our favorite salads.

BOB'S COLESLAW (Bob Backes recipe)

1 head of cabbage or 2  16oz. package of shredded cabbage

1 cup pt sour cream

1 cup of Miricle Whip

1 cup of sugar

3 T of vinegar

1/2 t salt

1/2 t celery salt (optional)

Mix all of the dressing ingredients in a large bowl. Add shredded cabbage. Refrigerate. You'll be able to move to a smaller bowl after an hour or so. Keeps well for several days.

FRUIT COMPOTE

This recipe is from the Cornerstones Cookbook printed by the Marshalltown Assistant League.

1 cup of water

1  3 oz. pkg. of lemon Jello

1  6 oz. orange juice consentrate

1  20 oz. can of chunky pineapple with juice

2  11 oz. mandarin oranges with juice

3-4 sliced bananas

1 cup of strawberries, cut bite sized

Disolve gelatin in water. Add orange juice concentrate and stir well. Add the fruit. Chill 4 hours or overnight. Serves 12-14. Our grandchildren loves this salad!

APPLE SALAD 

My dear friend, Margie Andrews, gave me this recipe.

1  20 oz can of crushed pineapple

2/3 cup sugar

1  3 oz lemon Jello

1  8 oz softened cream cheese

1 cup diced unpeeled apple. For company, I like using part green and part red apple for color.

1/2 cup chopped pecans

1 cup Cool Whip

1 cup chopped celery

Combine pineapple and sugar in a sauce pan. Bring to boil and remove from heat. Add Jello and stir until dissolved. Add cream cheese until blended. Cool. Fold in remaining ingredients. Pour into a 9 inch square dish. Chill until firm.

MOSTACOLLI

This is Jim's favorite salad, but I don't make it very often because it makes such a large amount. Great for funeral dinners and potlucks.

1-1/2 cups oil

1-1/2 cups sugar

1-1/2 cups apple cider vinegar

2 T onion flakes

1 t salt

1 t pepper

2 t mustard

1 t Accent

1 t garlic powder

1 t parsley flakes

1 cucumber, peeled and sliced

2 tomatoes, diced

1 green pepper, sliced

1 med onion, sliced

1#  box of mostacolli noodles

Mix all of the dressing ingredients. Add veggies and cooked mostacolli noodles. Best if refrigerated overnight.

BERRY SPINACH SALAD

Tone's Spice's Iowa State Fair Winner

Dressing:

1/2 cup sugar

1 tsp Tone's dry mustard

1/2 tsp salt

2 tsp Tone's poppy seeds

1-1/2 Tone's minced onion

1 cup vegetable oil

1/2 cup raspberry vinegar

Salad:

1 bag washed spinach

1/4 cup toasted pecans

1/4 cup red onions, chopped

1/2 cup dried cranberries

For dressing, mix sugar, mustard, salt, poppy seeds and onion well. Gradually add oil and vinegar. Chill at least 4 hours before serving. Combine, spinach, pecans, red onion and cranberries. Toss with 1/3 cup dressing.

Well, that's it for today. My next catagorie will be soups, my personal favorite.

Thank you so much, Joe, for coordinating this project! So looking forward to seeing you and hopefully your beautiful wife, at next year's barbie!

Goooooood Morning Class of 64!  What a wonderful way to start off a Tuesday.  I opened up my e-mail this am and lord and behold, there was a message from Kay Momberg-DeGrado that included 5 really great recipes.  I might add that one of the recipes (MOSTACOLLI) is Jim’s favorite!  I’ll bet Kay had to wrestle with him to get that one posted!   It’s ok Jim; hopefully only a few thousand will buy the recipe book and have access to it!  Get this Classmates, Kay said she will soon post her favorite category of recipes, SOUP!! 

Yesterday I offered up a FOOD TRIVA QUESTION.

 Q: How many Coca-Colas will be consumed worldwide during the next hour: (a) 17-million; (b) 27-million; or (c) 37-million?

A: b-27million and that’s 600 million per day!!

Now, for the next FOOD TRIVIA QUESTION. 

Q: Pepperoni is America’s favorite pizza topping. What Is Japan’s favorite pizza topping: (a) eggs; (b) pickled ginger; or (c) squid?  Let’s NOT tell Terry @ ZENOS about this question, or it’s ANSWER.

I will post the answer tomorrow, BUT ONLY AS LONG AS WE GET A RECIPE!  NO RECIPE, NO ANSWER!
 Well for now that’s all I have.  Hopefully I will be back with another recipe later today or tomorrow morning!  Have a great and wonderful day Classmates, keep checking the forum and, don’t forget that next year’s Barbie is only 12 months away, so plan your plan to come!!!   You’re Classmate, always, Joe C.

Hello Classmate and thanks for clicking in to visit the Class of 64 Cookbook Forum. 

I know you have heard the saying "Soups On"!  Well that's what Kay Momberg-DeGrado will be saying to Jim and Tomi this week when she whips up 2 of her favorite soup recipes.  Kay, as promised has offered them up for posting to our Class Cookbook, while She and her family enjoy them this week! Thanks Kay and ENJOY.

Joe, I'm watching Dancing With the Stars, but I'll type during commercials. Both of these soups are favorites and very tasty. We're making both of these this
week.

WINTER WHITE CHILI

I found this recipe in one of those little cook books by the check-out in the
grocery store, titled "Hearty Soups & Stew", copyright 2001. It is a favorite
from the National Pork Producers Council. I will give the original recipe and
how we have changed it in parenthesis.

1/2 # boneless pork loin 02 2 boneless pork chops, cut into 1/2 inch cubes.
(We use 1# because we like it meaty.)
1/2 cup chopped onion (I use more)
1 teaspoon vegetable oil
1 16 oz can of navy beans, drained (Undrained)
1 16 oz can of chick peas, drained (Undrained)
1 16 oz white kernel corn, drained (Undrained)
1 14-1/2 oz can of chicken broth
1 cup cooked wild rice (We use white rice.)
1 4 oz can of diced green chilies, drained (Undrained)
1-1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/8 teaspoon hot pepper sauce (We don't use.) Chopped parsley (We don't use.)

In a 4-quart saucepan, saute' pork and onion in oil over medium-high heat
until onion is soft and pork slightly browned, about 5 minutes. Stir in
remaining ingredients except parsley. Cover and simmer for 20 minutes. Serve
each portion garnished with parsley.
Makes 6 servings.

CHICKEN TORTILLA SOUP

This recipe was in the TR, long enough ago to be very yellowed.

2 T olive oil
4-5 cloves garlic, chopped
3/4 cup chopped onion
8 cups chicken broth
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp cumin
1 tsp oregano
1 Tbs dried cilantro
1 15 oz can of chopped tomato-garlic-onion flavor chopped tomatoes (2 cups
fresh tomatoes can be used.)
2 cans black beans, drained and rinsed (We don't rinse.)
1 bag frozen mixed vegetables
12 oz cooked chicken breasts, diced

Saute garlic and onion in olive oil in a large soup pot. Add the chicken broth
and remaining ingredients. Bring to a boil and simmer for 20 minutes.

The recipe says to cut 3 flour tortillas into thin strips. Place on baking
sheet. Bake for 10-15 minutes at 350 degrees. Add to soup bowl when serving.

The tortillas get soft in the soup and taste much like a noodle. We were out
of tortillas once, so we used Fritos, liked it much better, easier and keeps a
crunch longer.

That's in for tonight. Mama's getting tired, but we still have other
categories to contribute.
Kay
 

As stated, we get a recipe, we give up the ANSWER to the FOOD TRIVIA QUESTION. 

Q: Pepperoni is America's favorite pizza topping. Is Japan's favorite pizza topping: (a) eggs; (b) pickled ginger; or (c) squid?
 A: Squid. Australians prefer eggs; pickled ginger is #1 in India. The French like fresh cream. 

I think at next years BARBIE, I will introduce Carole (the better half) to a Mushroom and sausage Pizza at ZENO's

I can't sign off until I have offered another FOOD trivia QUESTION!

Q:  What do These 2 words pertain to; "EAT IT"  1,  Something your parent's use to say when you did not want to eat something?  2.  What upper classmates use to say to us?  3. The name of a Cookbook?  4. A game?

The RULES, we get a recipe and you get the ANSWER! 

Thanks again to Kay and all those GREAT 64 Classmates who are offering up their recipes!  You are WINNERS!!!!!  You Classmate, signing out, Joe C.

Joe, Joe, you’re mother says that breakfast will be on the table in 15 minutes, MOVE IT!  I remember hearing my Dad saying those very words, many times during my high school days.   Most of you remember my Dad, good sized guy and when he said MOVE IT, he was serious about it!  As I made my way down the stairs and towards the kitchen, I knew from the smell of cinnamon that Mom was whipping up one of our favorites, FRENCH TOAST!  OH YA!!!  Over the MANY years since then, I have made that recipe for my kids, guests and now for me every once in a while!  And, yes this morning was one of those FRENCH TOAST DAYS.

Since we received nothing in recipes following Kay’s posting yesterday am I thought it might be nice to add this OLD TIME recipe to our “GROWING” Class Cookbook!   

Here is what you will need!

Prep Time: 15 Minutes

Ingredients:

2 eggs, 1 Teaspoon Cinnamon, 1 quarter cup of milk, 1 Teaspoon of Sugar, 4 to 5 slices of bread, ( you can use  white, whole wheat, French or Cinnamon), soft butter, syrup, powered sugar and Fresh fruit (optional).

Directions:  In a large bowl, add eggs, cinnamon, milk and sugar, gently whisk all ingredients until they are blended well.  I like to use cinnamon bread and cut the crust off.  Then set the stove to medium heat.  Use a non stick pan or griddle.  Place a slice of your chosen bread in the bowl and let it absorb the ingredients, than flip the bread to the other side.  When the pan or griddle is hot, place the bread in the pan or on the griddle and let it brown, the flip and brown on the other side.

Serve: Place the toast on a plate, sprinkle powered sugar over it and add strawberries or fruit of your choice, which is in season.  Have the soft butter and Log Cabin syrup at the ready.

We all loved this morning treat back then, just as much as I have over the years and, that include this morning! 

Servings:  This recipe will make   4 to 5 decadent pieces of FRENCH TOAST, the Mama Childs way.

And since we did observe the rule about giving up the answer to the TRIVA FOOD QUESTIONS, if we received a recipe, the answer to yesterdays question; Q:  What do These 2 words pertain to; "EAT IT"  1,  Something your parent's use to say when you did not want to eat something?  2.  What upper classmates use to say to us?  3. The name of a Cookbook?  4. A game?

A:  If you said 1 I think we could all say that happened at one time or another.   The second option was one which I heard occasionally, but probability not you.   The correct answer I was looking for is number 4!   There is indeed a game that a family can play, called “EAT IT” !

Finally, someone wised up and created a game that plays into our obsession with snacks and sweets. As much as other trivia games tap into our awareness of history and culture, Eat It! hits us much closer to home. The 2000 questions in this game span the history of packaged goodies from their beginning to present day. Having played and tested this game with a range of ages, it became apparent that although the age limit is set at teens and up, even younger kids can play. Because, while adults may be able to answer questions about the nostalgic snacks from our youth, younger kids have us beat on the current array of goodies on the shelves. Questions range from historical origins, to ingredients, to advertising jingles.

Playing this game will make you nostalgic for those goodies from your youth. But there's also the danger that it will send you running to the store for the treats of today! The play can get a bit slow if you don't set limits on players who know the answer is "on the tip of their tongue" but can't quite locate it. And, of course, someone who doesn't buy commercially manufactured sweets and snacks won't enjoy the game. But for the rest of us who love going to the movies for the sake of the goodies, who can't resist a vending machine, or who never got past feeling like a kid when entering a candy store, this game will be a treat to share at your next party.

I bet you are all wondering how much this game costs and where to get it!

Well , I will answer those questions tomorrow FRIDAY 9/24/10.  Also Jean will announce the winner's name of (what is the number of our graduating class) along with the prize! 

So Classmates, be sure to log in tomorrow and be amazed with the answers, winners and prizes!  Until Friday Classmates, may you have calm seas and fair winds!  Your classmate, Joe C. and Mascot, Bobby the Bobcat.  

Hi Classmates, as promised I have a few locations and their prices for the game EAT IT.  Go ahead and order it to satisfy your sweet tooth with this delightful “Eat It” Snacks & Sweets Trivia game.  A great way to bring a batch of delicious trivia to your table or as a gift for your sweet friends!

Sears - $37.25   Amazon - $28.53   (Snacks & Sweets extra)

Be sure to click in on your Class Cookbook forum later so you can see who gave the right answer to Jean’s class number question and, the prize they received for participating!  While you are in here, drop off a recipe, post some words of wisdom or cheer the forum on to success.

Talk to you all great Classmates later.   Have a great FRIDAY and KEEP RECONNECTING WITH EACH OTHER!  You Classmate, Joe C

Hello Fellow Classmates: As promised I am revealing the Winner of the latest Cookbook Challenge.  The winner is Linda Sellers Goodwin.  I am now handing her the chance to give us another question.  MY source for my question was the program from graduation night.  I am going to consult Linda regarding her prize.  As soon as I hear from her I will let you know what her prize was.  Remember keep those recipes coming.  But most of all KEEP IN TOUCH!!  As Ever, Jean Detrich Woolf