My three youngest children are back in school now. The days seem very quiet. At least once each summer, we try to take the family to the Motor-Vu Drive-In Movie Theater here in Erda. The featured movies this time were Brave and The Avengers. We enjoyed both. I have been going to the Motor-Vu since I was a small child. In fact, I worked there as a teenager. The snack bar hasn't changed a bit since then. The menu, however, has expanded slightly.
This quilt is called "Summer Romance". The pattern comes from a book called The Sweet Life by Heather Mulder Peterson. She is one of my favorite quilt designers. She also designs her own lines of fabric--very talented lady! I just need to mention that I love the cropped corners and I love purple quilts!
Here are three recipes that mark the end of summer. They are some that we use frequently in the summer months.
Sizzlin’ Good Chicken and Pasta
3 T. vegetable oil 1 medium carrot, cut into strips
1 tsp. season salt 1 green bell pepper, cut into chunks
½ tsp. minced garlic 1 red bell pepper, cut into chunks
1/8 tsp. cayenne pepper 8 oz. spaghetti, uncooked
1 lb. boneless chicken, 1 C. sliced fresh mushrooms
skinned and cut into chunks 1 tsp. season salt
In medium bowl. Blend first four ingredients. Add chicken, carrot and peppers; toss to coat. Cover, marinate in refrigerator for at least 1 hour. Prepare spaghetti according to package directions; drain. In large heated skillet, combine chicken and vegetable mixture; stir-fry until chicken is no longer pink and vegetables are tender crisp. Add mushrooms, stir-fry 1 minute. Add spaghetti and season salt; toss to mix. Heat through. Arrange on warm serving platter. Garnish as desired. Serve immediately. 4-6 servings.
Tossed Greek Salad
Salad ingredients: Dressing ingredients:
2 pita breads 1 T. dried parsley
8 leaves romaine lettuce 1 tsp. garlic powder
2 green onions, chopped ¼ cup lemon juice
1 cucumber, chopped ¼ cup olive oil
3 tomatoes, cut into wedges 1 tsp. salt and ¼ tsp. pepper
1 can black olives, drained
Preheat oven to 350° and toast pitas for 5 to 10 minutes until crisp. Remove from oven and break into bite size pieces. Tear romaine lettuce into bite size pieces and toss in large bowl with pita pieces, green onions, cucumber, tomatoes and olives.
In a small jar mix the dressing ingredients together. Just before serving, pour the dressing over the salad ingredients and toss. Makes 6 servings.
Homemade Hamburger Buns
2 cups water 1 ½ teaspoons salt
1 egg white 4 ½ cups flour
¼ cup powdered milk 1 cup whole wheat flour
2 tablespoons butter 1 tablespoon instant yeast
1 tablespoon sugar 1 egg yolk
1 tablespoon water
Add all but last two ingredients in the order listed to a bread machine. Select the dough setting and let process. Punch the dough down and divide into 12 balls. Flatten each ball and place on a cookie sheet lined with parchment paper. Let rise for 30 minutes. Preheat oven to 375 degrees. Mix the egg yolk with 1 tablespoon water and brush on top of each roll. If desired, sprinkle with sesame seeds. Bake for about 15 to 20 minutes or until nicely browned.
I got such a kick out of this book, A Year Down Yonder and it's sequel, A Long Way From Chicago, written by Richard Peck. The books are actually written for older children but I think adults can enjoy them just as much as the younger generation.
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