SCOTTSBURG TRIP TO SORT MOTHER'S STUFF

Mother, Lucy Rogers, moved into assisted living in June or there abouts, and is enjoying the good life at The Hampton Oaks in Scottsburg, Indiana. She is 92 and enjoys having someone cook for her and look in on her and really enjoys her many visitors. She said she wanted her furniture and antiques collected over the past 70 years to go to us and to our daughters. We arranged for ABF to spot a trailer in Scottsburg and we packed, loaded and bulkheaded the treasures and they were delivered a few days later to Norfolk, Nebraska. This was so much easier than renting a truck an driving all the way to Norfolk. Well, we are all enjoying our "new" treasures and the house has been listed for sale. Here are some pictures of our packing session.

LEMON POPPY SEED BREAD

This is a great easy recipe taken from the pages of the Taste of Home Cake Mix Creations cook book (a book of east deserts that start with a mix). INGREDIENTS: 1 pkg (18-1/4 oz) white cake mix, 1 pkg (3.4 oz) instant lemon pudding mix, 1 cup warm water, 4 eggs, 1/2 cup canola oil, and 4 tsp of poppy seeds. PROCEDURE: In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Beat on low for 30 seconds; beat on medium for 2 minutes. Fold in poppy seeds. Pour into two greased 9-in. x 5- in. x 3-in. loaf pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. YIELD: 2 loaves (16 slices each). Depends on how pick a slice you cut for yourselves. Enjoy! BRIAN

FRUITY CHICKEN SALAD

I found this recipe in the September/October issue of Nebraska Life Magazine. The recipe from Dorothy Rieke from Julian NE and is GREAT. I made it tonight and it is YUMMY!

INGREDIENTS: 2 large chicken breasts cooked, cut into bite size pieces and cooled. 1 can (8 oz.) of mandarin oranges, drained. 1 cup of pineapple chunks, drained (save 1 tsp juice). 1 large eating apple, cored and diced just before serving. 1/4 cup of slivered almonds, toasted. I added the apples with the rest of the ingredients and did not toast the almond slivers. DRESSING: 2/3 cup mayonnaise, 1/3 cup whipped topping, 1 tsp grated orange peel, and 1 tsp of pineapple juice.

DIRECTIONS: In a large mixing bowl, mix dressing ingredients and fold into well-drained fruits, almonds and chicken. Chill. Wait to serve before adding apples. As I said, I don't think this is a big deal. Serves 8. Well, Rose Ann and I ate about half of it and we used 3 chicken breasts. ENJOY!

BAKED DIJON CHICKEN

This is a great, simple recipe that is really good.

INGREDIENTS: Nonstick spray, 3-4 tbs. of Dijon mustard, 1/4 cup grated Parmesan cheese, 1/4 cup of evaporated fat free milk, 1/4 cup of plain, dry bread crumbs, and 4 boneless, skinless chicken breast halves. I needed more of the Parmesan cheese and bread crumbs to get the 4 breasts coated.

DIRECTIONS: Preheat oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Combine evaporated milk and mustard in a shallow bowl. Combine bread crumbs and cheese in a separate shallow bowl. Dip chicken in the milk mixture, coating both sides, then into the bread crumb mixture. Place in prepared dish and bake for 15-20 minutes or until chicken is golden brown and no longer pink inside. We baked ours for 15 minutes and the chicken was done, but maybe not brown and crispy enough. Your call. It was very good. Enjoy! BRIAN

FAMILY VACATION ON OUTER BANKS NC

We just returned from a wonderful family vacation in North Carolina on the Outer Banks.  We all drove the many miles there, but the road trip was great driving through the mountains to get there.  We rented a wonderful large home and just had a GREAT week creating memories.  Here are a couple of pictures from our trip.  

SARA CHECKS EMAIL AT NORFOLK

I thought this was a good picture of Sara at our computer when she was here this week.  Our "office" is not real tiddy.  Ha.  

RIBS AND SAUERKRAUT RECIPE

Sauerkraut  & onions join the classic apple-and-pork combo for a sweet-salty sensation.  This is a great tasting recipe for your crock pot.  

COOK:  Low 6 hours, High 3 hours.  6-8 servings.  

INGREDIENTS:  1  14-oz can sauerkraut, drained;  1 large sweet onion, sliced (about 2 cups);  2 medium tart cooking apples, peeled, cored and sliced (2 cups);  2 lbs. boneless pork country-style ribs;  1 cup apple juice.  (I had no apple juice so I used a cup of white wine and it was good.)  

PROCEDURE:  In a 4 or 4-1/2 quart slow cooker place kraut, onion and apples.  Top with ribs.  Pour apple juice or wine over all.  Cover and cook.  Serve with a slotted spoon.  ENJOY!  We did.   P.S.  I used ribs on the bone and they were good.  In fact, I have heard that cooking meat on the bone is more flavorful.