Category Archives: Food

Asparagus Casserole

This is a variation on the all time favorite Thanksgiving Green Bean Casserole. I was at the store and noticed a good deal on asparagus and decided to try the dish with asparagus instead of green beans. Here’s the recipe I tried and it was thoroughly enjoyed.

Ingredients:

  • 2-3 Tablespoons of butter
  • 1/2 cup diced onions
  • 2 cups asparagus pieces (I used fresh aspargus)
  • 3 cups chicken broth
  • 1 (10-3/4 oz.) can cream of mushroom soup
  • 1 (2.8 oz.) can French-Fried onion rings
  • 1 cup grated cheddar cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Melt the butter in a large skillet.
  3. Saute the onions in the butter.
  4. Boil the asparagus in the chicken broth for up to 10 minutes and drain.
  5. Add the asparagus, mushroom soup, and onion rings to the onion mixture.
  6. Stir well.
  7. Pour into greased casserole baking dish (approx. 8×8 square).
  8. Bake for 20 minutes.
  9. Carefully top the casserole with the grated cheese and bake for an additional 10 minutes or until casserole is hot and cheese is melted.

I didn’t add any extra seasoning because the broth, mushroom soup, and the cheese added enough salt for our taste. You could and probably should double this recipe and use a 9×13 baking dish because it vanished quickly.

Planning is Work Hodgepodge

Our daughter with her dad before we toured Edinburgh Castle in April of 2004.

Hello to our first September Wednesday Hodgepodge of 2024. Thank you, Joyce!

1. Something you’re working on currently? 

I am working on finalizing all the things for our trip to Scotland. Besides packing lists in my head and buying a few extras, I’m filling out 4×6 cards on the different locations we will be in with all the recommendations for sites and restaurants for that city or village. So much to see and do. We are taking this trip with our son Josh and his lovely bride, Laura.

We also are busy making some meals for my cousin’s family. Her husband is being released to Hospice care in their home today, Tuesday. She will be busy caring for him and the least we can do is to offer some meals for her and her sons so shopping for food and cooking won’t be a priority for her. Since we’ll be gone next week we wanted to do some extra meals to freeze, etc., for them to fall back on.

2. Tell us something about your first job?

My first ‘real’ job with an actual paycheck was in my senior year of high school. I was done with my required courses by noon and would get a ride from a fellow student who had a job at the same company, Link Belt. I worked in one of the offices with Dan in charge and Pat his assistant. I helped Pat with paperwork. Pat was a smoker. This was in 1967-68 so smoking was still allowed everywhere. I honestly can’t remember how I got home from this job. I probably got a ride with someone who lived close to me. I started this job to earn money for college. My first year of college was at the University of Redlands, about 60 miles from my home.

My second real job in my Cal-State LA college years was at Montgomery Ward Service Center. I worked in the Parts Department.

Was it a positive or negative experience for you?

The job at Link-Belt was a positive experience for me. Neither Pat or Dan had children and they both were so kind to me and treated me like a daughter. They took me out to lunch on my last day of working before college and they also bought me a gift. Lunch was at a nice restaurant and I remember ordering a steak sandwich.

My job at Montgomery Ward was not as positive but it was something I needed to do. I commuted back and forth to  college and to my job. I worked at least 20 hours a week and sometimes 24. My sister Vera worked there, too. Vera and I were successful in our work and had a good work ethic. One day the two of us were called into the head manager’s office and told we were being watched because we were Russian and we might be Communist infiltrators. True story!! They feared Young Communists were moving up in companies with clandestine motives. We were flabbergasted and in disbelief that we could be accused of this. We told him our parents put their lives at risk to escape Communism and flee Russia and we all were Americans who loved the U.S.A. Thinking back, it is comical to us that he or anyone felt Montgomery Ward was a worthwhile target!

Did your parents insist you work while in school (either high school or college) or did you work because you wanted to? 

My parents never insisted that me or my siblings needed to work. We worked to put ourselves through college and for extra spending money or to buy a car. Our Russian culture did not expect children to leave home until they got married. I lived at home until I got married in 1974. I never paid rent to my folks.

3. Have you ever had a job that required overnight travel? How did you feel about that?

I never had a job that required any sort of travel. The jobs that Greg had did include travel to meetings and conferences around the U.S.A. and some international travel, too. Whenever I could I’d tag along for the free hotel room and go out and about on my own while he was stuck in a booth giving information to other professionals about the Oncology services/medications his company provided. I traveled with him to Chicago, Las Vegas, San Antonio, Atlanta, Washington D.C. and Milan Italy. Besides these cities, he traveled to New Orleans, Denver, Vienna and Marseilles.

Have you ever had a job that required you to wear a uniform?

If you count working hard at being a song leader in high school. A Cheer leading uniform was the only one I had to wear. I never wore a uniform for a paying job.

Do you work better in the morning or at night? 

I will go with morning. I have the most energy in the morning. I never had a night job. Greg has had the night shift in a hospital and that did not bode well with his system and having to try to sleep during the day.

4. What’s something you bake or cook that is labor intensive? Is it worth it? 

Many of our heritage recipes seem more labor intensive and they are worth it. This week my DIL and I will be making some piroshky.

Here are some photos of a Piroshky baking day we had in my kitchen in November of 2019.

Our cousin Cindy who is in the photo above on the right is the one whose husband is in Hospice at this time. For those of you who are Believers, prayers would be appreciated for her and her family.

5. One thing you’re looking forward to in the month of September? 

Our trip to Scotland! We will be in Glasgow, Stirling, Pitlochry, Stonehaven, St. Andrews and Edinburgh. Lord willing, we will visit castles, cathedrals, Highlands, Lowlands, Kenmore, the Old Course St. Andrews, universities, a soccer game, a chocolatier, pubs, good restaurants, lochs, view points, villages, monuments, and many cobbled lanes.

6. Insert your own random thought here. 

The last time we were in Scotland was in May of 2006. Here we are with our traveling friends in front of the Elephant House where J.K. Rowling spent time and had some of her inspiration for the Harry Potter series of books. (Greg is across the street taking the photo). The Elephant House is closed now and boarded up but people still visit the site and then go down to the Kirk where some of the names in her books can be found on the gravestones. In 2006 we and our friends had a meal in this restaurant.

I loaded another Hodgepodge with way more words than you might want to read. I’ll be late getting around to everyone because we left for Spokane early Wednesday morning for my annual eye exam. We’ll be getting home later than usual, too. See ya later!

Just Peachy Hodgepodge

 

A peachy sunrise on the last Saturday in June in Richland, Washington.

Joyce has some summertime Hodgepodge questions for us this week. Are you playing?

1. What is an adult problem nobody prepared you for? 

Growing old and all the things that come with that like; balance issues, getting up off the floor, bruising, hot flashes. I could have just gone with hot flashes…

2. Without mentioning any tech, what’s your most prized possession? 

One thing? Can I say my home even though there are a lot of techy things in it? Not the actual structure but the idea of my own place where I can relax and be safe and enjoy. Also a place where I can invite people in for relationship and community.

3. It’s National Peach Ice Cream Day (July 17th). Will you be celebrating? 

I could make it happen since Wednesday is Farmer’s Market in town and they might have fresh peaches.

Do you like peaches?

Yes I do but nectarines are my favorite summer fruit.

Given a choice would you prefer peach ice cream, peach pie, peach cobbler, or just hand me a peach?

Fresh Peach Pie. Way back when I enjoyed a scoop of peach ice cream in the center of half a cantaloupe, delicious!

Do you own anything that is peach in color? 

Do our day lilies count?

4. What makes a friendship successful? 

Forgiveness. The ability to say…”I was wrong, will you forgive me?”

5. Let’s give our brains a rest and do a little summertime this or that…

beach or pool? In my older age and avoidance of sun exposure I’m going with pool. You’ll find me under the umbrella or close to the pool in whatever shade is available.

ice cream or snowcone? A snowcone is fun or a slurpy which is kind of like a snowcone.

amusement park or camping? The quiet of camping sounds better to me if someone else has totally set up the camping area. I could come visit for the afternoon and then go home to my own bed.

burger or hot dog? We had the best lamb burger last night. We bought the meat from a local rancher. A good Chicago Dog is always a treat, too.

watermelon or strawberries? I’ll save strawberries for Spring and say a good sweet watermelon.

get up early or sleep in late? Get up early while it is still cool and enjoy a cup of coffee with the birds singing.

sunrise or sunset? In these parts sunset comes late in the summer and we are sometimes in bed before sunset so it’s sunrise for me!

6. Insert your own random thought here. 

Catching up with some summertime swim lesson photos at the local pool.

Someone was brave enough to jump off the diving board in the deep pool!

Thanks for stopping by Hodgepodgers and others, too. Hope your summer is going swimmingly.

Say Cheese Hodgepodge

Joyce has a new set of questions to get our brains going for Wednesday Hodgepodge.

1. It’s National Cheese Day (June 4)…does anyone not like cheese? What’s your favorite? Last thing you ate or made with cheese? 

We do keep cheese around and enjoy it. I enjoy sharp cheddar, gouda, swiss and a specialty cheese thrown in here and there. The last thing I ate with cheese was a cheese and meat roll-up. Not too exciting. We enjoy Mexican food that seems to have a lot of cheese. Cheese filled Blintzes or cheese filled Vareniki are my favorites. We do enjoy a good cheesecake, too.

 

2. Last time you were instructed to ‘say cheese!’? How do you feel about having your picture taken? 

This probably happened the weekend we were on the other side of the mountains with our ‘coast’ kids. I’m okay with having my photo taken digitally since we can see the results immediately and know right away if we need a re-do! 🙂

3. What’s your travel packing strategy? Are you typically a light packer or do you throw in everything but the kitchen sink?

Depends on where we are going and the form of transportation. If we are driving somewhere I’m not concerned with throwing in everything we might need on the trip. When we are traveling internationally the strategy is totally different. We try to take as little as possible and only take one small rolling bag and a backpack. We purchased smaller lighter weight bags with great rolling ease for our last trip overseas and didn’t regret it.

When flying do you check a bag or aim for carry on only? 

We generally are okay with checking a bag when traveling. When there are connecting flights we try to carry-on so our bags don’t get sent off to a different location than our final destination.

4. What is it about people’s cell phone habits that you find most annoying? 

It is annoying when people talk loudly on their phones in a restaurant or other indoor public space.

5. What will be your summer mantra/slogan? 

Eat less, exercise more.

6. Insert your own random thought here. 

The end of this week we are participating in a group garage sale and I’ve been busy pricing our stuff for that. Today we deliver all of our stuff to the site and set things up. Having a group that trades shifts to man the sale is a huge bonus. Continuing in the process of downsizing our stash of stuff has great rewards. I’ll be slow getting around to everyone this week.

Happy June, Hodgepodgers!

A Rebel Hodgepodge

Joyce From This Side of the Pond has come up with an impressive group of questions for our hodgepodge this week. Click over to join in on the fun.

1. What impresses you? 

Well behaved children. Considerate people. A good meal. Old architecture. Stained glass windows. Cozy pubs. Good singing voices. Old hymns. Beautiful Worship music. Gardeners. Men with integrity. Faithful mothers. Marriages that stand the test of time. Spring. A good old cemetery. Law enforcement officers. The Military.

2.  Where are you in your family birth order? Do you fit the stereotype of that particular slot? In what way?

I was the baby (number 4) of the family for seven years and then our family grew with four more siblings. Supposedly that means I might be more adventurous and rebellious than the three older than me. I was called the black sheep at times and I made my parents worry more than my older sisters did even though unlike one of them I never tried smoking. Some of my teachers in junior high made comments like, ‘you aren’t like your sisters’. I was the first one in my family to bring home a D on my report card. There is a story that goes along with that. I was the first one in my family to ‘marry out’. I married a non-Russian. Such a rebel! I do love a good adventure.

3. What motivates you more-a reward or a consequence? Elaborate. 

I think a reward, like walking three miles to a bakery. We had a good discussion over this question. There are bad consequences in doing certain things that motivate me not to do them. I am very motivated not to break the law. I’m also motivated to do things that have a good outcome like mowing the lawn and then enjoying the beauty of it or cleaning the house and sitting down to enjoy the peacefulness of it. Right now I’m motivated to do a walking workout every day (except Sunday) so I’m in good enough shape to do a lot of walking. We are in the planning stages for a trip to Scotland in September, Lord willing. That’s what I call good motivation for a future reward.

4. May 14th is National Buttermilk Biscuit Day. Who thinks biscuits deserve their own day? Do you like biscuits? Make your own? Grab one for breakfast at a drive-through now and then? Which drive-through makes the one you like best? What do you like to put on a biscuit? What’s your favorite food or dish that calls for buttermilk? 

Biscuits weren’t a thing in my Russian heritage growing up. The first biscuit I had was probably at Knott’s Berry Farm with their Fried Chicken meal.  I’ve made biscuits using Bisquick and maybe from scratch once. I have never had one in a drive through. I have had them at breakfast at a restaurant if I knew the restaurant was known for having great biscuits. Butter and berry jam would be my choice to put on a biscuit. Dear would choose biscuits and sausage gravy. I have made biscuits and gravy at home but not with homemade biscuits. Buttermilk pancakes would be my favorite food that calls for buttermilk.

5. Are there any weddings on your summer calendar? What’s your favorite part of a wedding/wedding reception? 

No summer weddings on our calendar. I love a good traditional wedding with the traditional Biblical vows and not made up ones. My favorite part is when the bride enters and everyone stands up. At the reception I enjoy getting to chat with folks I haven’t seen in a long time. I have to admit that I dread the toasts by the Best man and maid of honor  because we’ve been subjected to some really strange ones. That said, I appreciate the toasts when they are well thought out and appropriate and short.

6. Insert your own random thought here.  

Speaking of weddings, our home will host some special guests for a wedding this weekend at our church. We will be on the other side of the mountains enjoying time with our ‘Coast kids’.

Joys and Woes Hodgepodge

Speaking of Kentucky this photo is of the Historic Boone Tavern Hotel in Berea, Kentucky. We stayed there on a roadtrip to North Carolina in September of 2021.

Time for this weeks questions for Wednesday Hodgepodge. Thank you, Jo!

1. Did you watch the Kentucky Derby this past weekend?  No

Have you ever been to a horse race? No

Ever ridden a horse? Did you enjoy it?

I just barely remember riding a horse once in my early adult years and it was intimidating.

Have you ever been to Kentucky?

Yes, in 2021 on our road trip to a wedding in North Carolina we drove through Kentucky making stops in Louisville, Shelbyville, Williamstown for The Ark Encounter and on our way out we stayed in Berea at the Historic Boone Tavern Hotel on a college campus.

Do you like Bourbon? 

The bourbon aficionado in the family is Dear and he enjoys it in all it’s forms. Straight or on the rocks or an Old Fashioned, a Black Manhattan, or with a touch of Amaretto. He is not a big fan of the mint julep.

While we were in Kentucky we did schedule one tour at the Bulleit Distillery and enjoyed it and we got the best recommendation for barbecue at the Red State Barbecue in Lexington.

2.  What’s something you wish you’d placed in a time capsule fifteen years ago? 

My very first little white flip phone that was kind of smart.

3. Are you adventurous? Elaborate. 

I am adventurous with conditions. Although I’ve managed to get around on my own in Milan, Italy, while Greg was there for business, foreign countries that are not English speaking are not in my comfort zone. When and if we are able to travel for pleasure, we will always choose the United Kingdom, Canada and the U.S.A. I can comfortably travel to places I’ve never been to before in those countries.

I can be adventurous in the kitchen with trying new things.

Truth be told, the older I get the less adventurous I’m becoming.

4. Something you want to make this year? It can be a new recipe, craft, diy project, a milestone you’ve set for yourself…anything at all. 

I’d like to make more of our Russian heritage recipes and pass them along to the next generation.

5. Cinco de Mayo was also celebrated this past weekend…do you like Mexican food? If so what’s your favorite dish?

Mexican food is comfort food for me. I have lots of favorites starting with good salsa. I enjoy street tacos, burritos, chimichangas, carne asada, chile colorado, and other dishes. My favorite is whatever I’m in the mood for that day.

Have you ever been to Mexico? 

Yes. I’ve only been to Tijuana and Tecate along the border with the U.S.A. and there is a long story as to why and what we did there.

Growing up in the suburbs of Los Angeles we enjoyed Mexican culture and friendships. My elementary school celebrated Mexican cultural days and one of our field trips was to Olvera Street. I can also remember the smell of pinto beans being cooked on the burner in our Mexican neighbor’s kitchen.

Olvera Street, commonly known by its Spanish name Calle Olvera, is a historic pedestrian street in El Pueblo de Los Ángeles, the historic center of Los Angeles.

In California we studied the California Missions in fourth grade. The elementary school that our sons attended in Ventura, California was named after Father Junipero Serra. He is credited with being the founder of the California missions.

Margarita-yes or no?

On the rocks, no salt, please.

6. Insert your own random thought here. 

I’m slowly going through my blog posts and weeding out photos so that I can to get down below my photo limit. OYE! If that wasn’t enough, now my blogroll on my sidebar has disappeared from view.  I get a failed to load plug-ins message. This is very inconvenient and takes a lot of time to try to remedy.

Hope all is well in your corners!

 

Butterflied Leg of Lamb Roast

My parents were born in the area of Southern Russia between the Black and Caspian Seas and then with their families escaped into Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.

You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.
Ingredients:

  • 1 leg of lamb (4-6 pounds) boned and butterflied.
  • 4 red potatoes
  • 1 large onion
  • Olive Oil

Seasoning Mixture:

  • 1-1/2 Tablespoon Kosher Salt
  • 2-Tablespoons minced fresh rosemary
  • 4 garlic cloves, minced
  • 1/2 cup Dijon Style mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  1. In food processor add the salt, rosemary, garlic, and process as fine as possible.
  2. Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
  3. Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
  4. Let sit at room temperature for 1 hour.
  5. In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
  6. Quarter the large onion.
  7. Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely.
  8. Place the rack with the lamb over the vegetables.
  9. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.
  10. Roast the lamb at 450 degrees for 20 minutes.
  11. Turn the lamb over carefully and roast an additional 20 minutes.
  12. Let the roast stand for 15 minutes and then slice on the grain and serve.
  13. Serves 4 to 6.

If you use a 6 pound leg of lamb add more potatoes to serve more people.

Breakfast Casserole

This a tasty breakfast casserole that will feed about 8 people.

Ingredients:

  • 30 ounce package of frozen hash brown potatoes
  • 1/2 cup butter, melted
  • 1 (10-ounce) can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup scallions/green onions
  • 1/2 cup cilantro (optional)
  • 1 or 2 jalapeno peppers seeded and chopped (optional)
  • 2 cups cheddar cheese, grated
  • 7 ounces ham, farmer’s sausage or other breakfast meat, chopped into bite size pieces
  • 8 eggs beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare an 11 x 14 baking dish with cooking spray.
  3. Mix all the ingredients together adding the hash browns last and place in prepared pan.
  4. Bake for 45 minutes or until cooked through.
  5. Your baking time could take up to 70 minutes depending on the type of pan you use.
  6. Check the casserole initially at 45 minutes and continue cooking till cooked through.

Antipasto Pasta Salad

 

This recipe will feed approximately 12 people or more as a side dish. Make it up ahead of time when you know company is coming.

1 lb. cooked pasta shells or bowties drained and cooled
16 oz. Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
12 oz. marinated artichoke hearts
1 cup baby spinach leaves, julienned or whole
1/2 cup thinly sliced red onion,
1/2 cup Italian salami of your choice, cut into strips or cubed
1/2 cup shaved or grated Parmesan cheese
White balsamic citrus basil dressing or any Italian dressing you prefer to taste
Salt and Pepper to taste
Fresh chopped parsley to garnish
Garbanzo Beans (optional)

Mix all ingredients together. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours. If you have ingredients that are your antipasto favorites go ahead and add them to the salad. If you like a meatier salad add more than 1 type of Italian salami to the bowl. Be creative to your families taste buds! This can be made a day ahead. After it has sat in the refrigerator you might want to add more dressing before you serve it…

 

Seernaya Paska ~ Sweet Cheese Spread for Kulich (Paska)

My Russian heritage affords me some really good Easter eats. Every year we look forward to having our Easter Bread which we call Kulich in Russian and my Mennonite Friends called Paska.

We also make this yummy cheese spread to spread on this Easter Bread!

Seernaya Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)

paska class 005

 

Seernaya Paska  (Сырная пасха)

Ingredients:

18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) If you find a very small curd cheese you won’t have to do this to the cheese. I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer or another container to mold into shape. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

I have used different shaped plastic flower pots to drain and mold the cheese into a higher domed result. If you choose to use a flower pot make sure there are enough holes in the bottom of the pot so the liquid can drain well.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

Here are examples of the Seernaya Paska I have made over the years.