Christmas Made in the USA

Going into the 2nd week of December and happy to be able to write to you and share some insight for the holiday season. I keep going back to EXPECTATIONS. One of the worst things we do to ourselves is setting the expectations of the season to unrealistic levels. Be REAL, Be HONEST. Keep in mind that whatever your personal beliefs are, the "reason for the season" is something other than commercial shopping marathons resulting in personal debt. Remember the reason!

After writing our family newsletter, I am finishing the Christmas Cards that I have been making by Stamping card stock. Those to be sent out this weekend.

I took on a personal challenge this year by buying items Made in the U.S.A.  It has been an eye opening adventure. Keeping this in mind, I have made the majority of the Christmas gifts that I will be giving this year. It has been really satisfying putting together items and actually looking for items that have been made or grown here in the U.S.A. Gifts this year are made with love!!

On previous pages of this blog, I have demonstrated how to make jelly and pies. I have been busy making cookies and putting together Gifts in a Jar with a girlfriend (Thanks for the fun Denise!) which by itself was a gift!!! I offer these to you now.
RAINBOW BEAN SOUP

Kerr or Ball Quart size jars - Made in the U.S.A.
Dry Beans:
Kidney 3/4 C
Pea 3/4 C
White 3/4 C
Black 3/4 C
Yellow 3/4 C
Dry Spices:
Parsley 2T
Basil 1T
Minced Onion 2T
Chili Powder 1T
Garlic Powder 1T
Oregano1 T
Beef Bullion Cubes 12

Put Beans in jar in order given. Put spices in zip lock bag, take out air and seal. Put on top of beans.

Cut out a 8" round piece of fabric and place on top of lid of jar. Screw on jar band and place ribbon around the band. Attach tag with instructions to put all ingredients in a crock pot with 8 cups of water and a can of diced tomatoes. cook on low 6 hours...enjoy!

Baking Gift
 My next really fun gift is a Cookie bag. I got a plain burlap bag and used fabric paint to put my granddaughters name on the bag. Using ribbons and cookie cutters found on sale during the year, I tied the cookie cutters on the ribbons and then safety pinned the ribbons to the bag. Inside the bag was a small wood rolling pin, measuring spoons and measuring cups sprinkles, candy and frosting. Also included was the dry ingredients to my sugar cookie recipe. All my daughter had to do was add the butter, eggs and extract. This is a really sweet gift! ** Make this easy and fun by putting Betty Crocker Sugar Cookie Mix and Frosting in the bag.

 Sugar Cookie Recipe:
1 1/2 C Flour (all purpose)
1 tsp baking powder
1/4 tsp salt
1/2 C (1 stick) Unsalted Butter-softened
3/4 C granulated sugar
1 egg
1 1/2 tsp vanilla extract

Measure all dry ingredients together and set aside. With mixer on low, combine butter and sugar until creamed well, add egg and vanilla and mix until light and fluffy. slowly add flour mixture until blended. Use hands to gather the dough and pat into a round disk and wrap in saran. Let rest in fridge for at least an hour. Remove from fridge, to floured board. Flour rolling pin and beginning in center of dough roll out in even strokes until dough is 1/4-1/8 thick. Flour cutters for ease. Cut out shapes and place on cookie tray lined with parchment paper. Gather dough up and re-roll...continue as quickly as possible until dough is used up. (continue flouring board, rolling pin and cutters) Bake in preheated 350 F oven for 10 - 12 minutes just till edges are lightly brown. Cool cookies before frosting.

Frosting: 2 C Powdered Sugar (Confectioners)
1 T unsalted butter
2 tsp light corn syrup
2 1/2 T hot water

combine all ingredients in a medium bowl and using mixer, on low, mix until well blended. If it is to stiff, add a few drops of hot water. Use piping bags for special decorating. Frost cookies and sprinkle with variety of sugars, sprinkles and candy.

"Give thanks for unknown blessings already on their way."~ Native American

 Did you all enjoy your long weekend? Ours started on Wednesday. Having a son in the Fire Dept makes for scheduling changes. My four children, two children-in laws, four grandchildren and Grandma Sue and Tom were all present and sitting at the dining room table...yes the 4 little ones sat at the "kids" table! It was awesome having the 10 "adults" together. (first time Gabie got to sit at the big table). Is it amazing how we define the years...

My friend Kathy posted the title to today's post, and with her permission I used it.  There is something so incredible about the meaning of this sentence. Give Thanks for unknown blessings...what a concept. We are asked to think about the many blessings we have and how truly thankful we are to have them. In today's challenging world it did not occur to me to be thankful for what is being sent. Ahhh, the true meaning of FAITH.

Thanksgiving has always been my favorite family holiday. I have learned to not expect the "Norman Rockwell Thanksgiving" image...as this does not happen in my family. And honestly it's OK! I love my kids, my grand kids and my parents! But really...after the dinner is over I am exhausted and so happy when they all leave, so I can reflect in the lovely silence (and mess) and truly give thanks that the evening was as perfect as it was going to get...spilled juice, cranberry stained table cloth, and the boys doing the dishes!!

I wish I had thought to be thankful for that blessing, as I prayed the day would go smoothly...I thanked God for each of the people sitting at my table, and now, I will be truly thankful for the blessings that will be arriving for they are on their way!!!

Making a Plan

When November starts, it seems to be a reminder of all the days that have got away from me, and things that I didn't get finished.  The holiday season can be a source of pressure that builds up and by the end of December, we feel exhausted.

Again with the expectations!!

As I moved from one room to the next today, I found myself sort of lost in the amount of "things" that I know need to get accomplished. Like many people, I allow myself to become overwhelmed by the stuff that piles up, needing to be finished or done.

So as my mom-Betty says, "Just for today" I am letting it go. I picked just one thing to finish...I made my plan on how to complete the task and DID IT.  Sounds kind of silly, but it worked.

The plan: Start the Christmas Pajamas for the grandkids. I got all 4 pairs of pajamas layed out and cut out. Since I concentrated on getting that done, I was able to save myself an extra hour of time, which I later used to clean the bathrooms...done after the sewing prep work was accomplished. (yes, I know...but it had to be done!)

Tomorrow is another day...dusting and dishes, laundry and floors...it will all get done...eventually!  A few phone calls and the Thanksgiving plans are made...will work on the list for the market tomorrow. One day at a time...the key...be flexible and make a plan B just in case plan A falls apart.

Make a Plan...sounds simple...it should be...do not get overwhelmed with to many things at once!

And just in case you need one....HUG!

Until the next time,

Momma Turner

Autumn Flavors

Welcome Autumn. Welcome crisp cool mornings and toasty evenings by the fireplace. Welcome comfort foods and the wonderful scent coming from the kitchen!!  Have you made the Apple Pie yet? You should if only to fill your home with the wonderful smell of the pie!

I have donned an apron and have begun preparing for the upcoming holiday season. First up, preparing the jars of lovely jellies and jams that will be the centerpiece of holiday gift baskets given to family and friends. To that, I offer you my Pomegranate Jelly, step by step. Grab them while you can, anyway you can. ( I have made several phone calls and trips to friends homes to gather the precious fruit.) As you pick your fruit, remember that you may need A LOT more than you think!!

The first step as with any jelly or jam is to gather all ingredients you will need so that each step is right at your fingertips and ready to go.

Sterilize your jars...use whatever method you choose, whether you do it in a pot, or your dishwasher on sterile heat. All jars, and lids should be done prior to turning on the stove!

Gather fruit and prepare it...peel, remove seeds, puree, whatever is required.

Measure sugar out and have ready to go...all of it.

Measure and have lemon juice (if required) ready to go

Open package of Sure-jell and have it ready.

Pomegranate Jelly

3 1/2 cups Pomegranate Juice
1/4 cup Lemon Juice
1 pkg Sure-jell Powder
4 1/2 cups Sugar

Remove seeds from Pomegranates by gently hitting the back of a wood spoon on the outside of the fruit. Moving around the entire surface of the fruit. This loosens up the seeds from the membrane of the fruit. (yes it does work) Over a bowl, slightly slice with sharp knife and allow juice into bowl. Break open the fruit and turn inside out and remove seeds.

"Beating the Pomegranate and slicing...Turn it inside out and
remove seeds into bowl.

After all the seeds have been removed from the fruit it is time to juice.  I have personally used several methods to do this, but honestly there are really only 2 that work well without hours of work. You can use an electric juicer or you can use a food mill. Here I have selected a food mill with the medium grate in the mill used.  Fill the bottom of the mill with the seeds (I don't over fill) Turn the mill handle several times to get the juice extracted from seeds. Reverse motion and spread seeds again throughout the bottom and turn again making sure all juice is extracted. I then reverse motion again and remove the "dry" seeds to the trash bin. Continue with the procedure until all but a cup of seeds have been juiced. **I always keep a cup of seeds to sprinkle in the jars** Your juice should measure 3 1/2 cups!!!

At this point it is important to set out the jars where you will be filling them (I place mine on the counter next to the stove so that I don't have to move the hot pot.) Place jars on a towel (one that you don't mind being stained!)

Put all 3 1/2 cups of juice in a 8 qt pot add lemon juice and cook over medium high heat, stirring occasionally. Once juice comes to boil, add Sure-Jell powder and stir until fully dissolved and juice once again returns to full boil.(if the juice looks like a little foam is on top you can add 1 tablespoon of real butter to dissolve the foam)

Add sugar and continue stirring constantly, making sure all sugar is dissolved and incorporated fully. Do Not go away from stove! Stir continually and bring mixture to full rolling boil **A Rolling Boil is defined as mixture that can not be stirred down while boiling**


You must continue stirring and when the Rolling Boil starts, time 1 minute (only 60 seconds!!) stirring continually!!! After 1 minute TURN OFF the heat and continue stirring until mixture calms down.  The jelly is EXTREMELY HOT!!! Take care to protect hands from liquid! This is the reason I put jars close to stove so I do not have to move the pot.

 Put a sprinkle of seeds (from reserved cup) into bottom of jars. Ladle jelly into jars filling to just under the top of jar (Do Not fill to very top) Fill each jar in the same way.

You will probably have some left in the pot, this is yours to  enjoy- put in jar even if it only fills part way. (I get 6 - 8oz jars filled with some left over)  After all jars are filled, place lids over top, and place lid bands on jars. After all bands are on, put on oven mitt, and hold jar in mitted hand (this protects you from burning your hand on hot jar) and with other hand tighten band. Turn the jars upside down for 30 minutes (this aids in the removal of air and allows fruit seeds to move to bottom of jar) After 30 minutes turn jars right side up and re tighten bands while pressing the center of the lid. This keeps all air pressure from building up. Seeds will begin to float to top. Store jars in cool place.  If you are making more jars than you are giving away in the next month, you may want to use the Paraffin Wax method of sealing. (Read up on this on the wax box)  Your jars should be a beautiful clear burgundy color with just a glance of the seeds.  This jelly is wonderfully delicious and a precious gift to give! Enjoy!

This is the start of many busy kitchen days in my house. Usually I make 4 batches of jelly. Then I start the Cranberry Jam using fresh Cranberries when they are delivered to the market. (usually a few weeks before Thanksgiving) Bags of Cranberries can be frozen until you are ready to use. As with any berry, DO NOT rinse with water before freezing to avoid burning fruit. The recipe sheet enclosed in the Sure-Jell box gives you many ways and fruit types to jam or jell.

Just prior to making the Pomegranate Jelly I actually picked a dozen Jalapenos from my garden, simmered them in 3 1/2 cups of water for 20 minutes, removed them, sliced them in half, removed seeds and chopped them finely. Added the chopped peppers back into the water, added 1/4 cup Apple Cider Vinegar, brought to a boil, added Sure-Jell, brought back to a boil and then added 5 cups of sugar. In the same manner of cooking, I made the BEST Jalapeno Jelly ever!!! It is delicious and so lovely!! Great spread on Ritz Crackers with Cream Cheese!!!

Let the Holidays begin!!!

Life goes on...

I was reminded this last week just how incredibly precious this life is. The loss recently of two lives that touched mine, if even for a brief fleeting moment.

Our neighbor, we just met recently, and so sadly will not be able to know better. A nice man who loved football, working on the yard, and his family. In a split second gone.

A 15 year old boy, just becoming a young man; a son, brother, grandson, nephew and friend. Trying so hard to handle the pressure of the bullying, but ultimately giving in. So many hearts broken at a life that will not be lived out. Forever Young.

We will never know just how many people we touch...each time we smile or say hello that little drop into the pond starts a ripple that goes on and on... each life so important for the time that is shared.

People come in and out of our lives, at different times of our lives. Some stay for our entire lives...if we are really lucky it will be those that we want to share our lives with!  But for those who are just passing through... know that I am grateful to have known you, to have spent time with you, and to have shared a special time of your life with you.

Each life is a GIFT...enjoy your PRESENT.

A Great-Grandmothers Love - Her Lasting Pearls

One of my sweetest, longest memories is of my great grandmothers cooking.  I was very blessed to have had so much time with 2 of them.  My mothers' maternal grandmother Dora Geller, whom we called Boubie and my fathers' maternal grandmother Rebecca Friedman, whom we called Grandma Nana.  These two women shaped the person I became. We had Boubie in our lives until I was 12.  Her passing was very traumatic for me, as it was actually the first loss I ever experienced.  Grandma Nana remained a part of my life until after I was 20. We have a lovely picture of 5 generations, with my Great Grandmother holding my oldest child Danielle in her arms. Their love and lessons will be with me always, and I am happy to share my first memory of Boubie's cooking lessons.

Boubie was a petite Polish woman who fled Eastern Europe at the onset of World War I. She settled in Quebec, Canada, where my grandmother Ethel was born. Keeping traditions alive was very important to her and she carried out each meal with reverence. She passed on her knowledge of cooking and baking to each generation after her, showing all of us the love and simple steps to her recipes.

I remember making apple pie with her when I was so little that I had to stand on a chair.  Her tiny 2 room apartment had the smallest kitchen.  A stove with 2 burners, 1 oven door, a sink with a cover to use as a work space and a 3 cubic foot refrigerator.  Boubie would peel an apple top to bottom in one long cork screw shape.  When the two different types of apples were peeled and thinly sliced they were sprinkled with sugar..."not to much" she would say, "as the apples are sweet enough".  She would then squeeze a whole lemon over the apples to keep them fresh.  Then would come my fun part.  She would wipe down her board, literally throw flour over it and hand me the rolling pin.  Out of her little frig came a bundle of dough that was wrapped in wax paper,  She would laugh at me trying to squish the dough...forget the rolling.  Then she took over and within a blink there were 2 nine inch circles waiting for the tin pie plate.  I always wondered why her pie tin had holes in it, and years later was told Boubie put those in the pie plate with an ice pick herself to help the crust get brown.  Boubie would plop the bottom crust in the tin and then grab the apple bowl.  She let me sprinkle cinnamon and a dash of flour into the apples. Pouring the apple mixture into the pie crust was done carefully and with great appreciation as to the placement of the apples. Then she would get some butter in her fingers and crumple that onto the top of the apples. The second pie crust was laid ever so gently on the lovely mound of apples, gently patting the dough around the shape of the apples.  With quick gracefulness, she would pinch shut the edges, fluting them as she turned the pan in a circle. The most awesome part was when Boubie handed me the fork to make the little "bird tracks" into the crust.

The pie went into her little oven and in no time the amazing scent of that pie filled the tiny apartment. It didn't matter that I was only 6 years old, I knew that I had witnessed the best thing to be made.  And to have shared that with such a great cook was priceless.  To this day, I still use her recipe that she gave me.  I now share it with you...please give credit due to Dora Geller, my beautiful Great Grandmother!!

4 Pippin Apples (can also use Gala)
4 Granny Smith Apples - Peeled, cored and thinly sliced
1/4 cup white sugar
1/2 cup brown sugar
1 lemon - juiced with seeds removed
2 tablespoons flour
1 tablespoon cinnamon

Mix all ingredients in a bowl. Allow to sit until just before ready to put in pie crust.

You can make your own pie crust (recipe below) or use store bought, which ever you prefer, (or have time for) You will need 2 crusts approximately 9" (top and bottom) Place the first crust in your pie pan, molding it to the edges and bottom. Place apples in crust, arranging nicely and then put several small pats of butter ( approximately 2 tablespoons) around the apples. Place the top crust on and mold the crust around the mound of apples.  Seal the edges and use a fork to make the bird tracks. Place a few fork stabs in the top of the crust to allow for steam to leave the crust. Use a simple egg wash (egg & a bit of water beaten together) and brush the top of the pie. Sprinkle with Cinnamon and Sugar. Bake 375 degrees for approximately 45-60 minutes until top crust is nicely brown.  I usually place the pie plate on a baking sheet to keep any juices from messing up my oven.

Pie Crust: 3 cups All Purpose Flour, 1 cube (1/2 c) Butter, 1 cube (1/2 c) Nucoa Margerine, (can also use Crisco) dash of salt, 1 tablespoon Sugar, Ice Water (add as needed, 1 tablespoon at a time). Put all dry ingredients in the bowl of food processor, and pulse until texture of sand. Add 1 tablespoon of ICE water through top of food processor and continue 1 at a time until mixture comes together, and away from side of bowl. Sometimes takes 4 sometimes takes 6 or 7...all depending on time of year!. Pour out on floured surface and shape into 2 disks...wrap in saran and put in refrigerator for 1 hour. When needed, put one disk at a time on floured board and roll out with floured pin.

I hope you enjoy this wonderful pie. As the leaves begin to turn colors, the days shorten and the air getting that crisp coolness, Apple Pie is the perfect dessert to serve those you love.  And just in case you need something to sip on while the pie is cooking...my truly wonderful tradition of Spiced Cider...

1 /2 Liter Apple Cider
1/2 Liter Grape Juice
1 Bottle of Sangria Wine
Peels from Apple (about 2 apples worth)
2 cinnamon sticks
Simmer until nicely warmed and your home smells wonderful!!! Enjoy!!

The finished product

Egg wash sprinkle with Cinn/Sugar

putting the bird tracks on

Fill the crust with apples

Roll the crust out to fit the pan

Boubie's "holey" pan

Take the dough out of fridge

Taste test to make sure!

Make good use of apple slices in Cidar

Peel and Slice..Bourbie's Great Great Granddaughter
and Great Great Great Grandaughters!!

The Girls!

Let's get going...all ingredients are together
and we are ready to bake!

2 disks wrapped in saran ready for
fridge...get real cold!

pulse the water in til mixture comes
away from the sides of the bowl.

Add one tablespoon of ICE water at
a time.

Mix should be crumbly

All ingredients with butter. Pulse

Cut butter and margerine into cubes

All ingredients ready to go!

"Do not depend on anyone or anything to make you happy".  The first time I heard that from my Psychiatrist I thought not only was I wasting my time, but my money as well. I now trust that she had an insight into human nature far deeper than I would ever have. It was 1977 and Lee told me that it is far to much responsibility for any one person to be the provider of my happiness, and extremely selfish of me to expect someone else (or something else) to provide the means to make me happy. Oh...expectations...the means to disappointment...the end result of expecting to much.  Wow...that pearl should make a GREAT ring all by itself...don't you think?!

All these years later, I still try to practice what I learned so long ago. The pressure and stress of providing to those we love their happiness or what we believed would make them happy created the multi-tasking, can't do enough, not good enough mentality that we struggle with each day. Admit it now...when was the last time you didn't feel a twinge of disappointment at a party or holiday gathering when what you "expected" didn't happen?  Certainly the term "Holiday Blues" was coined as a result of feeling let down.

So as Lee told me, quit putting your happiness in the hands of others...make yourself happy. Unselfishly do what makes you feel better about the world around you...whatever that is. Volunteer to help others, cook, sew, clean, garden, whatever makes you feel good. In turn that makes others feel good as well when they see you happy...it is a rolling stone.  Oh and stop taking the weight of others happiness on your shoulders...that shoe doesn't fit either!!!

What makes you feel good? As for me, cooking is a great outlet. Gardening is extremely relaxing (unless I come across a nest of ants!) and sewing is an incredible escape into a very wonderful world of creativity.

And I'm sure you have all heard this before, but it is worth repeating: "We usually say what we need to hear most".  Pay attention to what you are saying to others...it just might be what you need to hear yourself!

Chili is on the agenda today...getting the boys ready to go deer hunting. The smell of onions sauteing fills the kitchen, and a little trip to the garden to pluck a few jalapeno peppers should really make the difference!!  Use that base sauce recipe and add the love of outdoors to flavor it for the chili.

Tomorrow, the apple pie and the story that started it all.

Until then, hugs!

Mama Turner

"One pearl at a time...that is how the necklace will be made". That is what I was told by my wonderful (step) mother Betty at the age of 12. At the time I thought it was strange, but 42 years later, I respect the wisdom of the statement.

So here we are...thanks for joining me today. I would like to say right off that many of the tips and hints are not my original ideas. I am passing along information that was given to me, or that I learned from others that I personally loved. If in fact I give you something that was actually mine...I will own up to it.

I would love this "conversation" to be interactive as well, so please feel free to let me know if there is anything at all you would like to talk about or learn about.  My only request would be the same as all family gatherings...no politics. So with that said...let's talk!

I was scrubbing the glass casserole dish (13x9) that I made the Lasagna in the other day. (did you like that recipe?)  When we heated it up the 2nd night, the empty part kind of got black in the oven. So of course I soaked it over night. Even using the scrub sponge it was not coming out...then I remembered a cleaning trick my Nana taught me.  When needing to scrub off burned on food from glass, use lemon juice and salt.  Ah-ha! Was that woman smart...all the black burned areas came off with a lot less elbow grease than I thought was going to be necessary.  So here you go, squeeze some lemon juice onto the area you want to clean and then use kosher salt over the juice. The juice being a natural acid, breaks down the food and the salt acts as a natural abrasive. Rinse when done.  No harmful chemicals and it  totally works!!

Along those same lines...make your hands feel better after all those dishes by mixing about 2 tablespoons of sugar with a teaspoon of EVOO. Lightly rub the mixture on your hands (OK, feet too!) The sugar will help remove dead skin and the olive oil actually helps cuticles to remain soft. Plus your skin will be incredibly soft after you rinse.

On another day I will share with you a memory I had of learning to make apple pie with my Great-grandmother Dora. Also the gardening tips from my Great-grandma Nana Rebecca...could that woman grow things!!! My mom -Sue taught me handy money saving ideas for the kitchen which I will share as well. I have been fortunate (extremely blessed!) to have had some pretty fantastic role models...I have learned that listening and watching and not be afraid to ask questions is the best way to learn...so I will be showing as well as telling in the future. 

Until then...hugs!
Mama Turner

This is my first post...Thanks to my friend Ursula, and Nieces, Bri & Christina, who have encouraged me to write. So here we go.

What started this was a challenge from my husband to feed our family (2 teens and 2 adults) on a budget of $100 a week...  My trick, I make a menu for dinners for the week, make sure there is plenty of staples in the frig and pantry (flour, sugar, eggs, butter, milk, bread, cereal, etc) and then make my shopping list to make the meals. You would be surprised just how many of the same items are needed for many meals. Buy 10# of potatoes only .25 more than a 5# bag!! Buy meat on sale and freeze immediately. Use your coupons for store items. When you cook from scratch, it is not necessary to have "name brand" because you are putting in the flavors. (and LOVE)

I am happy to say that for the last 2 weeks I have accomplished that task. Not easy when a third of the funds the first week went to laundry soap, bath soap and floor cleaner!! Well it got done. Now let's be honest, without the help of my freezer it would be even harder to do.  For the sake of argument suffice it to say that I have been grinding much of my own "burger" meat.  (I have the attachment to my Artisan Mixer to grind meat...I grind chicken breasts bought on sale, London broils bought on sale and even Venison and Elk straps)

Hint: If your weekly menu has 2 or 3 meals with ground meat...do it all at the same time.  Ground cooked meat lasts for days in the frig...Cooking 3-4 pounds at a time, saves time the rest of the week. All you have to do is take out the amount of meat you need, add in the flavors for your meal and it is done in no time!!

So for you Ursula, the first recipe posted...fast and easy little momma, just for you!

Base Sauce:

1 lb ground meat (you chose the type: beef, venison/elk, or poultry)
1 large onion (I like yellow sweet ones) diced small
2 cloves garlic diced small
2 ribs of celery diced small
1 16 oz can fire roasted diced tomato
1 24 oz can tomato sauce
1 tablespoon fresh oregano, parsley, basil (or if fresh unavailable, use 1 teaspoon of dried)
Salt and pepper
16 oz container Ricotta cheese
8-16 oz grated Mozzarella cheese

Heat a Large skillet pan over medium high heat. Brown meat. Remove meat from pan, leaving juice and fat. Lower heat to medium and put onion and celery in pan to soften. add a touch of EVOO if needed. (about 5 minutes)  Add garlic. Saute for 1 minute. Return meat to pan and combine with veggies. Add the tomatoes and sauce and herbs. Allow to simmer for 1-2 hours, stirring every 10-15 minutes.

I usually make a double batch so I have plenty for another meal. Cook once, eat twice...

For Lasagna:  Layer "no cooking required" noodles in the bottom of pan, pour 1/3 sauce over noodles, spoon Ricotta cheese in dollops (8) and spread grated Mozzarella cheese, repeat again, ending with 1/3 sauce on top, with cheese.  Bake for 45-60 minutes on 350 in the oven. Serve with garlic toast and a salad for a balanced meal. There will be enough left over for another nights meal as well.

This sauce can be used for a variety of meals...I made Lasagna, but you can use it with spaghetti or Ziti, adding a spoonful or two of Ricotta to sauce will cream it up too!  Add more meat and use as Sloppy Joe. Put in a Teaspoon of Chili powder, 1/2 teaspoon Cayenne powder and a can of red and white kidney beans and you have chili.

I usually make this early in the morning while the kitchen is still cool. In the afternoon all I have to do is "put it together". The actual cooking time to make the sauce is about 15 minutes. Then of course it simmers on low while I clean up and have my coffee.

Now out of the kitchen and into the Laundry room...what a week. Washing machine is still not working, so I bundled up 2 loads and washed them at my daughter's house. It is very hard to find a good repairman... make lemonade from lemons...I sat with my granddaughters and watched Mulan while the wash was being done...lucky me!!!

So there you have it...Please let me know what you think.  This is a work in progress.  I will channel my Great-Grandmothers lessons given to me as a child, my Grandmothers words and my mothers (yes both of them) pearls of wisdom...many generations of love..

hugs til then...Mama Turner