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It’s hard to say good bye!
This has been a hard week for those of us who called Marsha Evans friend. We recently lost Marsha to a long illness. She worked at Mayo Health Care Systems for more than 30 years as an ER nurse. Marsha never had children, but she was a real mother, mothering members of her large family, her co-workers/friends and the many patients she cared for over the years. I have always believed in the old saying, “what goes around, comes around.” I witnessed this saying in action in the past few weeks. As Marsha’s health declined, she needed the care of Hospice, her friends/coworkers nurses signed up to spend time and care for her around the clock, helping her family enable Marsha to stay in her own home. Those friends considered it a privilege to care for her. Marsha lived her last weeks with such grace always expressing her love and appreciation to those visiting and caring for her.
I will remember Marsha for her compassionate heart, for her great love for her nursing profession and her indomitable spirit!
During one of the days I was spending time with her, Marsha shared this recipe story with me: Marsha had made a new dip for a family gathering (among other talents, she loved to cook). One of her great nephews said, “this dip is really yucky looking, but it tastes really good!” This yucky dip has been a must have at every Evans’ family gathering since and is known as “Yucky Dip.”
Today I am sharing my friend’s dip recipe. It makes a very large amount and is perfect to feed a crowd during this holiday season. You can serve it with taco chips, crackers, veggies...anything you want to dip!
Marsha’s Yucky Dip:
2 pkg. (8 oz each) cream cheese, room temperature
2 cups sour cream
2 cups salsa (I use medium )
2 cups shredded cheese (I use finely shredded Mexican blend)
Mix cream cheese and sour cream until smooth, then add salsa and cheese; chill until serving.
Have a great Thanksgiving! Remember to tell your loved ones how much they mean to you...life is short!
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Deer Hunting is over for another year!
Both husband and son got their bucks so we have a happy home!! There is already talk about next year. I think planning the hunt is as much or more fun than the actual hunt!
Diane Watters, a member of our exercise group, brought this spiced hot fruit to share as part of her birthday treat one morning! I thought it would be perfect to make over the holidays! It can be made the night before, feeds a large group, can be kept warm in a crock pot and best of all it was very good! At least one of our sons and family stays over so this is going to be on my menu. Thanks Dianne for sharing the recipe!
Spiced Hot fruit, serves 20:
2 cans pineapple chunks (1- 20 oz & 1- 8 oz) drained and save juice
2 cans apricots, (15 1/4 oz) drained and quartered
1 can sliced peaches (29 oz), drained
1 can pear halves (29 oz), drained and quartered
3/4 cup packed brown sugar
1/4 cup butter
2 cinnamon sticks (3 inches)
1/2 tsp round ginger
Put all fruit in ungreased 3 1/2 quart baking dish. Combine sugar, butter, ginger, and cinnamon sticks and reserved pineapple juice in a sauce pan, bring to a boil and simmer 5 min. Pour over fruit, bake @ 350 degrees for 30 min. Can be kept warm in crock pot or refrigerated and put in crock pot in the morning to heat and serve. Stay warm, drive carefully and have a great week!!
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Almost Holiday Time!
As you read this week’s recipe, I will be up north near Wadena, MN. Pa Lloyd is deer hunting with our son John. Maggie and I are hanging out with grandkids Hunter and Taylor! I will also be doing some cooking, of course. They requested homemade cinnamon rolls which I made at home and took along!
This time of year I am starting to think about the holiday baking and cooking. I love to look through my cookbooks and recipes and plan what I am going to bake. I came across my favorite recipe for sweet potatoes. Unfortunately I like sweet potatoes better than anyone else, but it wouldn’t be Thanksgiving without them on the table. My mom likes them, too, so even though they aren’t too popular with the masses, I make them every year!
Sweet Potato Casserole:
4 medium sweet potatoes, baked, peeled and sliced (don’t over cook them, just ‘til barely fork tender)
Put sweet potatoes in a buttered casserole.
Mix the following ingredients together and pour over the sweet potatoes:
1 cup packed brown sugar
1 cup apricot nectar (if you don’t like apricot use orange juice)
1/4 cup butter
2 tsp grated lemon rind
1 tsp cinnamon, dash of nutmeg
Mix together and boil 2 min, pour over sweet potatoes, sprinkle with chopped or whole pecans. Bake at 350 degrees for 30 min.
Think holidays and have a great week!!
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A delicious luncheon recipe!
This week I was at a luncheon at Joyce Jorgenson’s home. She served this wonderful Hot Chicken Salad! Everyone requested the recipe. I realized that I had the recipe but hadn’t made it for a long time. This was served at the First Congregational Church at their Holy Hot Dish dinner a couple of years ago. I have made it without the hard boiled eggs and used cream of mushroom soup instead of the cream of chicken soup. It is delicious either way. Make sure you use real mayo instead of Miracle whip.
4 cups cooked, diced chicken
2 Tbsp. lemon juice
3/4 cup mayo
1 tsp salt
2 cups diced celery
4 eggs, hard-boiled & diced
1 can cream of chicken soup
1 Tbsp grated onion
1 small jar pimento, chopped and drained
1 cup shredded cheddar cheese
Mix ingredients together and place in a greased 9x13 inch baking pan. Bake 20-35 minutes at 375 degrees.
1 1/2 cup crushed potato chips
2/3 cup toasted, sliced or slivered almonds
Add topping during the last few minutes of baking. Have a great week!