Dinner With Joy

Aug 4

HERE’S LILLY

The Lilly Likes to Cook books were inspired by the realization that kids start anticipating summer before the buds open and zoom into activity the second the school doors close. However, things change, along about August. It’s the peak vacation month and summer programs end to free people. For kids boredom often sets in. Summer has become routine as are the things they longed to be free to do, and at home or away they miss friends. Rainy days are the pits!

One year, when my daughter was in grade school and our swim club team’s regional meets had ended in July, empty Saturdays loomed ahead. The first one, I was baking a cake and found I had an audience, four boys and two girls begging to help and I obliged. During the week, I was casually asked if I’d be baking again on Saturday, and ‘my crew’ showed up as if summoned that morning. So began, always seemingly impromptu, ‘Cake Saturdays’. Flavor was never discussed but the pan options were vital, bunt, sheet, tube or layers and the choice of shape was a major topic in judging the finished product, which disappeared magically while discussing the verdict.

The experience sowed the seeds for the Lilly Likes to Cook series because it taught me a lot about dealing with bored children. The casual and spontaneous plan is often better than the elaborate and expensive one. A distraction works best when it involves creating or perfecting something within a short time-frame, with a welcome reward at the end. Above all avoid repetition. Even if just baking cakes, make each a bit different to keep interest alive.

I also learned these tactics fostered bonding and enhanced friendships. The action and then the memory of having worked together to create something which gave a sense of mutual satisfaction to be shared and enjoyed, was incredibly unifying and enduring. And these ploys aren’t limited to the young. They work with people of all ages anywhere, anytime, even on vacations.

The ‘Cake Saturday’ diversion for boredom was a god-send and the increased bonding a bonus outcome, but over the years, I’ve had a lot more experience cooking with children and I‘ve come to understand that cooking is a natural project for both these purposes. It only requires equipment found in most homes. The time-frame is dictated by the choice of recipe, usually only a couple hours at most. The rewards are immediate, known, eagerly anticipated and easily shared–no arguments over custody of the finished product. Plus learning some kitchen skills always comes in handy.

A few years ago, actually two years in a row, a neighbor’s children asked my help with their Mother’s Day plans. I’ve detailed the episodes in No Stress Recipes for Mother’s Day and Can I help?. Working with those children reminded me of how fun and rewarding it is to watch kids interest and confidence grow as they realize there were tasks they can do and more difficult ones they could master. Seeing their pride and pleasure at the prepared dish is priceless. That’s when I started writing the Lilly Likes to Cook series.

Although there’s room for assistance in most recipes, choosing one to share with a child narrows the field and depends, above all, on the age and abilities of the child in question. It should be something liked, difficult enough to be interesting, but simple enough to fit in a limited time-frame. Desserts are popular choices because they fit these requirements, but also because they’re not pivotal to a menu. If the dish is a flop, it can be remade or replaced but, most importantly, desserts can be easily shared, giving a child the opportunity to show off a bit and receive praise.

However, children aren’t long satisfied with only making desserts, especially if it’s an ongoing partnership. They will want to move on to more important menu items and adult pleasing dishes, which fit the requirements, don’t always leap to mind.

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee.(Book 1 is free onsite-Prices are slightly higher on Kindle

Lilly is a girl of 8, living in a suburban town with her parents, sister, Brianna 13 and brother, Brian, 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3^rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister, Bri, in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend, Jake, who is, which introduces a unisex attraction, so most bases are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a

different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon

Jul 28

EASY FRESH FRUIT DESSERTS

It may not really be easier living in summer but the longer hours of daylight make everything seem less rushed, more relaxed, and the heat does cause us to simplify tasks, which includes making meals and that involves desserts. Funny summer is THE season for fresh fruit but when people think of fruit desserts, they envision cooked items, pies and other pastries. If you mention whole or raw fruit, they think breakfast or snack. The truth is that fresh fruit desserts can be every bit as delicious and elegant as baked ones and far healthier.

They are also easier to make. Yes, most do require a baked shell, or base but those items can be made ahead in batches and stored in air-tight containers, waiting to be filled whenever you want, either for a week nigh supper or for company. Moreover, none of the fresh fruit dessert recipes below require any dough mixing. They use ready-to-bake products needing only a short time in an oven.

If you want more fresh fruit dessert recipes, I have at least 12 posts over the years with about 5 recipes each. Simply go to the home page of this site and click Blog. Using the drop down menu in the right margin of all blog pages, flipping through June, July and August of any year, you will find at least two postings about fresh fruit desserts. Some of the most recent are Strawberries June 16, 2022, Berries April 4, 2018, Peaches Aug.16, 2018, Apricots Aug.9, 2018, Melons Aug. 22, 2020, Watermelons Aug. 30, 2018 and Puff Pastry Aug. 21, 2020. However, as I said, there are several others with more recipes as well, too many to list here.

RECIPES

Fruit Pizza: Serves 6-8
1 pkg. refrigerated chilled sugar cookie dough

1 qt. blueberries or *

1 qt. strawberries or *

¼ cup all-fruit or apricot preserves + 2 Tbs. juice or water

1 can Whipped Cream

Roll out the cookie dough to a single 12 inch round. Place on a pizza or cookie sheet and bake as directed on package. Cool—can be done a day ahead. Arrange the fruit in a decorative pattern on top of the cookie leaving a 1-2 inch margin. Melt the preserves with the water over low heat and spoon it evenly over the fruit to make a glaze that covers the entire top. Chill 30 min. and serve cut in wedges with whipped cream on the side.
*Or about 2 lbs. sliced peaches or nectarines with about 1 lb. grapes-halved.

Tortilla Pizzas: Serves 4- From Betty Crocker.com
1 flour tortillas for burritos (8 inch; from 11-oz package
½ tsp. sugar
1/8 tsp. ground cinnamon
2Tbs. soft cream cheese-option-fruit flavored cheese
½ cup chopped fresh fruit, (such as strawberries, blueberries, grapes, peaches), well drained
¼ cup toasted nuts, chopped or slivered
Heat oven to 350 deg.. Place tortillas on ungreased cookie sheet. Bake about 10 minutes or until crisp. Meanwhile, mix sugar and cinnamon. Place hot tortilla on cutting board; spread cream cheese on tortilla. Sprinkle with sugar-cinnamon mixture. Arrange fruit on top. Cut into 4 wedges. Serve warm.

Puff Pastry Ramps: Serves 4

2 sheets of puff pastry – 1 box

1 1 pt. strawberries, raspberries, blueberries or a mixture or sliced peaches or nectarines

1 tub whipped topping, 1 can whipped cream or 3 cups vanilla ice cream

Powdered sugar
Syrup of choice-optional

Cut each puff pastry sheet into 4 equal squares and bake as directed. Cool. Put 2/3 cup of the ice cream or equal proportion of the cream or topping on each of 4 squares. Top with some of the berries, and cover with another square at a tilted angle. Put a small dab of the creams or topping on the upper squares and add the rest of the berries. Optionally drizzle syrup over. Garnish with sprinkled powdered sugar.

Tortilla Cups Serves 6- From / happyhooligans.ca/cinnamon-sugar-tortillas

1 fresh peach, chopped

1/2 cup each fresh blueberries and raspberries and/or sliced peaches or nectarines

2 Tbsp. sugar, divided

1/2 tsp. ground cinnamon

6 flour tortillas (6 inch)

3/4 cup thawed COOL WHIP Whipped Topping

Heat oven to 400 deg. Toss fruit with 1 Tbs. sugar and chill until ready to use. Combine cinnamon and remaining sugar. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugared sides up, into 6 muffin pan cups allowing to form folds. Bake 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely. Fill tortilla cups with COOL WHIP and fruit mixture just before serving.

Fruit Tortilla Wraps: Serves 6-From-recipetineats.com
8 oz. Cream Cheese softened
1 ½ cups Powdered Sugar
1 cup Blueberries
1-2 cups Strawberries
1 Large Peach
2-3 Apricots OR Kiwis
6 Flour Tortillas (10” round)
Beat the cream cheese and powdered sugar together until smooth. Spread 2-3 Tbs. of the cheese mix on each tortilla. Peel and thinly slice the peach and apricots. Cut the tops off the strawberries and slice those thin as well. Lay pieces of fruit all over the tortillas. Carefully roll up each of the tortillas as tight as you can. Slice the tortillas in half and serve right away. You can refrigerate these for a few hours before serving if you’d like.

FILLED CUPS AND SHELLS
A General Recipe: Serves 12
8 oz. lemon yogurt
1/3 cup all fruit preserves
1 ½ cups mixed berries or sliced fruit
Whipped cream or topping for garnish
Spread 1 tsp. preserves in the bottom of each shell. Mix 1 cup berries with the yogurt and divide among the shells. Top with remaining fruit and garnish with topping.

Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2^nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; These are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store airtight.
3) Tortillas: Spread each of 4 flour tortillas with cream cheese and then place about 2 soup spoons of the drained prepared fruit down the center. Reserve juice. Roll tortilla and place seam side down on a baking sheet. Bake 8 min. in a preheated 425 deg. oven. Cool, chill, optionally garnish with whipped topping and drizzle with reserved juice.
4) Cake Cups: Found in most supermarkets. Fill in any of the above ways.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin cups or custard cups which will be used for baking. Put one strip in the cup, put a dot of water in the center if the bottom and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
Wrapper Fruit Cups: Makes 12

Wonton Wrappers: Serves 12

2 cups raspberries, blackberries, blueberries, strawberries or peaches sliced

2 cups yogurt- vanilla or lemon Or 1 pkg. instant pudding and pie filling – flavor optional

2 Tbs. melted butter

Cooking oil

Powdered sugar

24 wonton wraps

With a little oil on a paper towel, lightly coat the inside of each muffin cup in two 6 cup pans. Lay one wonton wrapper on a diagonal in each cup and lightly butter it. Butter the remaining 12 wrappers and lay them on top of the first in the cups on an opposite diagonal making sure the points form sides to the cups. Bake in a preheated 350 deg. oven for 10 min. Cool and remove from pan. Mix I cup berries into the yogurt or pudding and spoon into the cups. Top with remaining berries and garnish with sugar. Serve at once.

Easy Berry Angel Cream Cake # 2: A 1 lb. loaf cake will serve 6
This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime. Any berry will work, as would peaches and nectarines.
1 purchased pound cake

(2) 8 oz. tubs of Whipped Topping

1qt. box of strawberries or mix strawberries and blueberries or 2 lb. peaches or nectarines-sliced

Save several nice pieces for decoration. Slice the rest and sprinkle with sugar. Allow to rest

few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the topping and ½ of the fruit. Spread the 2^nd layer with 1/3 of the topping and the remainder of the fruit. Spread the rest of the topping on the cake top and decorate with the reserved fruit.

Sweet and Spicy Grapes (or Blueberries): Serves 4-6
2 lb. seedless grapes, preferably red, or 2 pt. blueberries
1 cup sour cream
1-2 Tbs. sugar-or to taste
Generous sprinkles of cinnamon
Mix the sugar and sour cream until sugar dissolves and the taste is only slightly sweet. Gently toss with the fruits until well coated, adding more sour cream if needed. Divide among individual dessert saucers and chill well. Just before serving sprinkle liberally with cinnamon.

Jul 21

CROCK POT BARBEQUES

Icy treats aren’t our only food craving in summer. We don’t want to face a plate of steaming food, much less work over a stove to prepare it or deal with the formalities of eating it. We want casual meals, simply prepared, easily eaten, preferably by hand. Grilling springs to mind and the aroma of barbeque to memory but not everyone has a grill or even a backyard. For those, and I’ve been one of them, the easiest answer is a crock pot or slow cooker barbeque. All you need is some Deli Coleslaw or other salad, a bag of chips and the meal is ready.

NOTE: I favor crock pots over instant pots for this. I like the meat to be infused with the sauce while cooking, and barbeque recipes, even the sauce alone, contain too much sugar to avoid burning in the time and temperature required to cook the meat in an instant pot. The sauce must be added as a topping, rather than being a key part of the flavoring experience.

These crock-pot barbeque recipes were chosen with an eye toward results a bit more unique than just combining a bottle of sauce and meat in the pot. None of them contain ingredients which require pre-cooking, no steaming, boiling or browning. Hopefully, they will make the meals seem special and encourage repeating. To further encourage trying them, I ‘m printing a crock pot-oven conversion chart below, for those who don’t have crock pots or have grills and want an alternative way to cook in winter. To see other crock pot recipes see postings for July 9, 2015 and Aug. 8, 2019.

RECIPES: These recipes are from Fix It and Forget It –Feasting with the Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good
As mentioned above, the most basic recipe combines about a 3 lb. piece of well-trimmed beef or pork with a 16 oz. bottle of barbeque sauce in a covered crock pot, cooked on low for 6-8 hrs. Occasionally check to see if water or broth is needed to prevent drying. When done the meat can be sliced and served with the juices or shredded and returned to the pot with juices for 30 min. to allow flavors to meld.
If serving on rolls, crusty rolls, like Portuguese, stand up to the juices better than hamburger buns but tortilla and pita pockets are also options for most of these recipes.
Many of these recipes also welcome toppings. Lettuce, slices of tomato and/or onion, and a variety of cheeses among them Cheddar, Swiss, sharp, blue and feta.

General Recipe for Crock Pot Barbequed Meat: Serves 8-12
3 lb. well-trimmed beef, pork, ribs or chicken pieces, ground meat should be browned first and drained (See Meatball Subs below)
1 cup chopped onion
1 cup chopped green Bell pepper
1 cup chopped celery
2 Tbs. Worcestershire sauce
¼ cup vinegar
¼ cup brown sugar
1 tsp. garlic powder
2 tsp. Dijon mustard
Salt and pepper
1 Tbs. chili powder-optional
Choose one:
6 oz. can of tomato paste+1/2 cup ketchup +1 cup water
12-16 oz. bottle of barbeque sauce. Depending on preference
Combine everything in the crock pot
Cook as directed above and shred as instructed.

Shredded Pork: Serves 4-6
5 lbs. country style ribs
2-3 lb. pork butt or country style ribs
1 cup water
1 pkg. dry taco seasoning mix
Place meat and water in the slow cooker, sprinkle with taco mix. Cook on low 24 hrs. Shred with 2 forks and serve in taco shell, on rolls or over rice.

Sesame Ribs: Serves 6
1 onion-sliced
¾ cup brown sugar
¼ cup soy sauce
½ cup ketchup
¼ cup honey
2 Tbs. vinegar
3 garlic cloves- minced
1 tsp. ground ginger
¼-1/2 tsp. crushed red pepper flakes*
5 lbs. country style pork ribs
Garnish: 2 Tbs. EACH toasted sesame seeds and sliced scallions or chopped chives
.Place onions in the bottom of the pot. Mix remaining ingredients, except garnish, in a bowl and add ribs to coat. Put ribs in pot and pour contents of bowl over. Cover cook on low 5-6 hrs. Plate ribs, garnish and pass sauce on the side
*Garlic and soy sauce create some heat, so start with the lower amount and taste test

Italian Beef: Serves 10-12
3-4 lb. beef roast-chuck or round
1 pkg. Good Seasons Italian Dressing mix-‘Zesty’ preferred
12 oz. can of beer
Trim roast, place in pot, sprinkle with seasoning and pour beer over. Cover and cook on low 8-20 hrs.or high 3-4 hrs. Shred meat and return to pot with juice 15-30 min. Serve on crusty rolls.

Deep Pit Beef: Serves 6-8
3-4 lb. beef roast-chuck or round
1 tsp. EACH garlic powder, celery salt, lemon pepper
1 ½ Tbs. liquid smoke
2Tbs. Worcestershire sauce
Combine last 3 ingredients in a bowl, add beef and coat. Cover and refrigerate 8 hrs. or overnight. Place meat and marinade in crock pot, cover and cook on low 6-7 hrs. Cool meat and slice. Serve with juice on crusty rolls.

Chicken with Tropical Barbeque Sauce: Serves 6
3 whole breasts –split
¼ cup molasses
¼ cup cider vinegar
2 Tbs. Worcestershire sauce
2 tsp. mustard
1/8 -1/4 tsp. hot sauce
2 Tbs. orange juice
Combine the last 6 ingredients and spread over chicken. Place meat in pot, cover and cook on low 7-9 hrs. or high 3-4 hrs. Serve on plates, or remove the bones, cut meat and serve on taco or in pita pockets.

Sweet Aromatic Chicken: Serves 4-6
8 chicken thighs or 16 drumsticks-skinned
½ cup coconut milk
½ cup water
½ cup brown sugar
2 Tbs. soy sauce
1/8 tsp. ground cloves
2 garlic cloves-minced
Grease crock pot. Mix coconut milk and water and pour into pot. Add the chicken then the other ingredients in order listed. Cover cook on low 5-6 hrs.

Barbequed Turkey Ham: Serves 6
1lb.thinly sliced turkey ham, or ham
1 small onion –in small dice
½ cup ketchup
1 Tbs; vinegar
3 Tbs. brown sugar
Grease crock pot. Place in ½ the meat, combine the other ingredients and put ½ over meat. Repeat layer. Cover cook on low 5 hrs. and serve on buns.

Ham Barbeque: Serves 6-8
1 lb. boiled ham-cubed
1 cup cola
1 cup ketchup
Place all the ingredients in the pot, cover and cook on low 8 hrs. Serve on buns.

Recipe for Meatball Subs: Makes 18 meatballs –From The Meatball Booth by Joy Wielland
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups Spaghetti or Barbeque Sauce- home-made or commercial
(6) 6” Italian rolls

Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on the sheet.
1) Place meatballs and sauce in a crock pot Cover and cook on low 2-4 hrs. (Longer cooking will not do harm)
2)Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 30 minutes until flavors meld and meat is heated through. Serve hot on rolls with sauce.

3) TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 45 minutes or add 1 hr. to crock pot time.

CONVERSION CHART FROM CONVENTIONAL STOVE-OVEN TO CTOCK POT

IF REGUAR RECIPE SAYS COOK = COOK ON LOW = COOK ON HIGH

15 to 30 minutes =4 to 6 hours =11/2 to 2 hours

35-45 minutes= 6 – 10 hours =3 – 4 hours

50 minutes to 3 Hours =8 to 18 hours= 4 to 6 hours

Jul 14

Can I help?

If you’re old enough to ask……YES

This book is based on my experiences cooking with children-preparing my own for the future, keeping the neighborhood ‘gang’ amused on a rainy day and safely distracting clients’ curious kids. Children love to hang out in the kitchen when something’s going on. I think it has to do with cooking being a process which yields quick results. The fact is, they will try to participate and safety is a major concern. These modified recipes solve those problems.

So much for my primary motive in writing the book. Then a friend was seriously injured and her husband and young daughter had to do KP. Both were total novices, the daughter willing to step up, the husband, not so much. I helped them with the basics, consequently I gave them the book and they made it through with flying colors. The husband actually became interested in cooking and active in the kitchen. Making dinner became a family bonding project they enjoyed together.

I had realized the book could be a training manual for those starting out and the modified recipes could help a pinch-hitter in a strange kitchen. I also intended it to be a way to bond with children but hadn’t thought of it as a family bonding tool before. Everyone doesn’t have to develop an interest in cooking as my friend’s husband did, just understand that there’s a way to lend a hand and produce something of value together. If anything, the past few years have shown the importance of sharing and doing things as a family, especially when there’s no one else to do them for us, like preparing a dinner, or lunch or breakfast.

There are over 100 recipes in Can I help? ranging from personalizing frozen or take-out waffles or cake with special toppings, like Easy Berry Cakes #1 & #2 (below) and simple can openers like Tuscan Tuna Salad (below), Sausage, Bean, Potato Casserole to more challenging ones like Double Punch Lasagna Roll-Ups (below) and Cornish Hens with Wild Rice and Grapes. Every recipe is adult, and child, pleasing while still having lots of safe tasks for little, or novice, hands, without loss to ego. The hope is that most people will realize cooking can be interesting, creative and FUN but above all it can link people by giving them something to share.

Summer, when there is no homework, fewer organized activities and the longer hours of daylight make evenings less hectic, is the perfect time to begin this process. Dinner can be a little later, last a little longer and interacting with other family members given more time. If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. It could become a tradition which carries into fall, winter and on.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options. To read more about Can I help? Go to July 6, 2016, June 22, 2017, July 5, 2018, .May 28, 2020 and June 3, 2021

WELCOME to CAN I help?

Breakfast: Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet . Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth. Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

Lunch: Some other options are Greek Pita Pockets, Shrimp and Spinach Salad, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. Then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Monte Cristo Sandwiches: Serves 4

Anyone who likes French Toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice; top with ham, then 1/3 cheese; then the turkey, then the last 1/3 cheese, and cover with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture then gently fry them in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot.

Dinner: Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Salad Nicoise:

Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…

1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dessert: Here there are three recipes to show the variety. Some other choices in the book are Baked Alaska Pie, Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2

1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze until firm. Process again until smooth, pour into a bowl and freeze until solid-overnight is best. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

Jul 7

Ice Cream Sodas_ Awful Awfil Shakes and Banana Spits in 2022

ICE CREAM SODAS, AWFUL AWFUL SHAKES and BANANA SPLITS UPDATED FOR 2022

If July 4^th had an iconic food, it would be ice cream. The date also opens the short season when ice cream is an acceptable, guilt-free, cooling snack at any time of day. The common delivery methods are cone, pop and cup, and they do the job. But their results fade compared to the ultimate satisfaction derived from any of the 3 traditional classics, the Ice Cream Soda, the Awful, Awful Shake and the Banana Split.

Unfortunately, between the disappearance of soda fountains and our obsession with dieting and low-cal food, people have forgotten ice cream sodas, Awful Awful shakes and banana splits, much less realized they’re simple to make at home, in so many more flavor combinations as well as nutritional alterations. There’s a huge variety of ice cream flavors as well as frozen yogurt and sherbet-not just water ice. If you can’t find what you want, DIY is an option too. See post on flavoring frozen yogurt Aug.13, 2020 and making ices on July 26, 2018. Moreover, a vast array of toppings, syrups, frozen fruits and juices are now available and flavored seltzer water is sold in every market.

Using these options cuts the caloric content and fat content of sodas Awful Awfuls and Banana Spits in half, about the same as a slice of cake or piece of pie and less than most sandwiches. The splits using cheese and fresh fruit can go even lower. The total amount of calories and carbohydrates depends on the specific ingredients chosen for each confection.

Today, every home has freezer space and a blender, the 2 original objections to DIYing these treats. All you need are spoons, glasses and/or dishes, straws and an ice cream scoop is helpful. Create-your-own parties are great ideas, especially for kids. Just put ice cream containers in a cooler and put out optional toppings and flavorings.

I’m a huge fan of these treats, as you will be if you give them a try. To earn how simple they are to make and how popular you can be by doing so, read on….

RECIPES: Frozen yogurt s an option in each of these recipes. To learn how to create your own individual flavors see my post for Sept.1,2016 and Aug. 13, 2020

Ice Cream Soda: Sodas are not only easy to make but to clean up as I’ve written in other posts

detailing ‘building’ them and discussing different flavor and caloric options. (See June 28, 2018, July 4, 2019, July 30, 2020 and July 15, 2021.) Not only is there frozen yogurt now, but sherbet which melts at the rate of ice cream and is creamier than the old water ice. This opens the door to fruit flavored sodas using thawed concentrated fruit juice as syrup and flavored seltzer water. There are more syrups and frozen fruit products in markets then there ever were in soda fountains.

In its heyday, sodas were only offered in chocolate and vanilla, except in ice cream parlors. The most popular choice was a combination nicknamed ‘A Brown Cow’.

Basic Ice Cream Soda Recipe: Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste (or concentrated frozen juice-thawed)
¼ cup milk
2 scoops of ice cream, frozen yogurt or sherbet
About 1 cup chilled club soda, seltzer water plain or flavored(Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add milk, about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾full, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

Awful, Awful, Shake: The main difference between the Awful, Awfuls (awful thick, awful good) and regular milkshakes (both recipes below) is that they contain iced milk. Iced milk was developed by Bonds Dairy in New Jersey in the 1940s and became very popular in the ‘50s-‘60s. Bonds created the Awful Awful as a promotion and licensed it to Newport Creamery in Rhode Island, where it is considered a local icon. Friendly’s copied it, calling it the Fribble, until they purchased the Awful Awful name years later. As a child allergic to cream, a Bonds ‘Burger and Shake’ shack near Atlantic City was life altering.
Ice Milk is now labeled Low-Fat Ice Cream and available even In Walmart. The criteria are the product contains less than 10% butterfat, which opens the door to using frozen yogurt. The fat in frozen yogurt comes from cultured milk instead. Full fat frozen yogurt typically contains 3–6% milk fat, while low fat frozen yogurt contains 2–4%, taking the Awful, Awful into the ‘healthy(ier) food’ category.
As with sodas, the original Awful, Awfuls were chocolate or vanilla, but they, too, are open to a wide variety of flavors, flavorings and frozen items on the market. They do require a blender-the only one of these 3 classic treats to need an appliance-that should be no problem in today’s homes.

The original Awful, Awful recipe from the 1950s: Per serving

6 oz. of whole milk
2 oz. of syrup
3 scoops of ice milk
Blend until incorporated and serve with an ice cream spoon and a jumbo straw

Regular Milkshake: Serves 2*

1 pt. ice cream
2/3 cup milk-preferably whole milk but any fresh milk is acceptable
Blend until smooth. Serve with a straw.
*NOTE: There is no syrup in a regular shake; the flavor comes from the ice cream alone. For a thicker shake use 2 cups ice cream to ½ cup milk

Banana Split: This is the oldest of the 3 treats, dating from an Ohio ice cream parlor in 1907.It’s also the one whose name has constantly stayed in public awareness. The blending of ingredients creates so pleasing a flavor that it’s led to a whole category of desserts-everything from cakes, puddings, pies, to pizza and salad. However, we’re only concerned with the ice cream version and its offshoots.

Banana Splits are easily altered because the ingredients are presented unchanged. A banana is split lengthwise and the haves laid along the edges of an oval dish. 3 scoops of ice cream, originally chocolate, vanilla and strawberry, are placed in the center, toppings are added, usually hot chocolate syrup, wet nuts and whipped cream. 3 cherries are placed on top as garnish. Obviously, more than the flavors can be changed. The center has been filled with frozen yogurt, sherbet, yogurt, even cottage cheese. Fruit compotes or berries have replaced the toppings. (See Aug. 13, 2020)
Recipes for the original Banana Split and a healthy version are below.

Banana Split: 1 Serving
Traditional Recipe

1 banana
3 scoops of ice cream-chocolate, vanilla, strawberry are traditional
¼ cup chocolate sauce- hot fudge is an option
3 Tbs. wet nuts
@1/4 cup whipped cream
3 cherries
Split the banana lengthwise and place each half along the long side of an oval dessert dish. Place the ice cream scoops in the center. Pour on the sauce and the nuts; top with the whipped cream and garnish with a cherry on top of each scoop.

Healthy Version
1 banana
3 scoops frozen yogurt*
¼ cup blueberry topping** or other fruit compote***
2 Tbs. toasted slivered almonds
3 Tbs. lite whipped topping
3 strawberries

Follow the directions above substituting the updated ingredients.
* This can be made even healthier by replacing the Fro-Yo with 3 scoops of chilled, plain or vanilla Greek yogurt or 1 cup cottage cheese.
**Berry Topping: Yield about 1¼ cups
(1) 10 oz. pkg. frozen berries of choice in syrup-thawed
¼ cup jelly or jam made from chosen berries OR equal amount apple, mixed fruit or red currant.*
1 Tbs. cornstarch
Drain 2/3 cup syrup from berries, adding water, juice or ginger ale to make up the difference if there isn’t enough syrup. Combine syrup, jam and cornstarch in a saucepan and cook over low heat until cornstarch is dissolved and mixture thickens. Remove from heat, stir in berries and chill until serving.

Serve in spoonfuls on top of dessert.
*For frozen bagged blueberries, place frozen blueberries with 1/3 cup water in a saucepan and cook over low heat until berries thaw, adding sugar to taste until sugar dissolves, then remove berries and proceed as above.
***The healthiest choice of all is simply to scatter berries over the top, slicing the very large ones

Jun 30

HOT DOGS WITH TOPPING BARS-BETTER THAN BURGERS

The 4^th of July has conjured images of grilled food ever since WWII when outdoor grills became standard backyard features. The picture of a grill over flames, loaded with burgers on one side and hot dogs on the other became an icon for this American holiday. But about 1970, hot dogs began to fade from that scene. Probably, those little glass boxes with them rotating on spits which appeared on every lunch counter, played a part. Hot dogs became considered a cheap snack.

However, they still had public appeal as proven by a beach snack bar which opened in the 1980s, and has become tradition, in an exclusive New Jersey resort. It serves nothing but pricy hot dogs, offering, in addition to ‘specials’, over 40 toppings mix-and-match. It’s always crowded with a line waiting to be served. People still want ‘dogs’, they just want good ones dressed up-‘gourmatized’ if you will.

This is something to consider today, with the 4^th and the summer ahead. Hamburger has doubled in cost since 1999, no longer with the choice of cut, just fat content. If your celebration includes small children who abandon, drop and throw finger foods, that’s an expensive waste. Hot dogs offer a reasonable alternative. To see more recioes for hot dogs go to Sept. 26, 2013.

So give your wallet a break and get credit for innovation. Serve hot dogs with a toppings bar at your next cookout. Some of the recipes below suggest specific types of hot dogs, but there are so many varieties on the market, vegan, chicken, beef, classic, that there should be no dietary restriction problems in choosing which one, or ones, to serve.

Hot dogs are now made in so many varieties, classic with pork, beef, turkey, chicken, even veggie, that dietary restrictions no longer apply. Some of the recipes below suggest specific dogs, but use your own judgement. Just pick a brand which can hold its own with the topping flavors.

Buns are another option. The traditional side-split is most popular, but I’ve always liked the New England style- a slice of bread about 2 inches thick, toasted on both sides and sliced almost through in the center. I think Pepridge Farm carries them. Another option is tortillas. They can be kept in the grill warmer and they were created to hold lots of toppings, so they’re perfect here. I can verify they’re less filling and a lot neater than buns.

Two tips on buns:1)If the recipe includes melted cheese, prepare several hot dogs and it them snugly into a pan. Place the pan I the grill warmer or a 250 deg. oven for 5-7 min. The cheese evenly melts and the buns crisp.
2) To make a ‘boat’ which holds more toppings, open a bun and laying it flat, make 2 shallow slits on both sides about 1 inch up from the bottom and ending about 1 inch short of the ends. Fold the sides up and the curved ends to meet, pressing them closed with wet fingertips.

Finally the toppings; they do take thought at first but if you know the number you’re serving and their general taste preferences, (Do they like spicy? Love cheese? Choose Italian or Mexican?) you’ll soon have the favorite toppings narrowed down. You can always expand for a change or for guests, but the basics of a toppings bar will become pantry staples for quick meals. Once you feel secure, adding extras is easy. See he list of favorite, pantry stable toppings below.

RECIPES

These first 6 recipes are from: https://www.ballparkbrand.com/recipes

Late Summer Dog

15 oz. pack Beef Hot Dogs

1 peach, sliced

8 slices cooked bacon

8 ounces grape tomatoes, halved

¼ cup crumbled goat cheese

Prepare your franks however you like.

Grill the peach slices over high heat. Look for a golden color on all sides. It takes about 30 seconds per side. Nestle the hot dogs and bacon into the buns. Top with peaches, tomatoes and crumbled goat cheese.

Guacamole Dog

15 oz. pack Beef Hot Dogs

2 avocados

½ cup diced red onion

1 lime, juiced

1 tablespoon diced jalapeno

2 tablespoons freshly chopped cilantro

½ cup diced tomatoes

Prepare your franks however you like. Mash the avocados in a mixing bowl. Stir in onion, lime juice, jalapenos, cilantro and tomato. Put the hot dogs in the buns and top with a (generous) scoop of that homemade guacamole

Sweet and Spicy Dog
1 (15 ounces) pack Classic Hot Dogs

1 (13.5 ounces) pack Hawaiian-style hot dog buns

8 slices cooked bacon

1/2 cup pineapple and pepper jelly or relish

1/4 cup crumbled blue cheese

Prepare your franks however you like. Put the hot dogs in the buns. Layer with bacon, jelly and blue cheese, and chow down!

Chopped Salad Dog

15 ounces pack Lean Beef Hot Dogs

1 head romaine lettuce

½ cup diced red onion

½ cup diced tomato

2 hard-boiled eggs, diced

¼ cup crumbled blue cheese

¼ cup balsamic dressing

Prepare franks however you like. Clean the lettuce and separate the leaves. Place the hot dogs into the lettuce leaves and top with onions, tomatoes, eggs and blue cheese.

Finish with a drizzle of balsamic dressing, and enjoy.

Caramelized Onion Dog

15 oz. pack Beef Hot Dogs

1 yellow onion, thinly sliced

4 slices Havarti cheese, cut in half

1 tablespoon freshly chopped thyme

Prepare franks however you like.

Heat a well-oiled skillet over medium-high heat. Cook the sliced onions until tender. Add small amounts of water as you go so they don’t burn. Place the hot dogs in the buns. Layer on the onions and cheese. Finish with a sprinkle of thyme.

Chef’s tip: For a fast solution for caramelized onions, look for sautéed or caramelized onions in your grocery store’s freezer

Chicago Dog

15 ounces pack Bun Size Classic Hot Dogs

1 (13 ounces) pack Ball Park® hot dog buns

1 tablespoon yellow mustard

1 tablespoon green relish

1 tablespoon chopped raw onions

1 tablespoon fresh tomato

1 pickle spear

Celery salt (to taste)

1 tablespoon sport peppers

Prepare the franks however you like. Put the hot dogs in the buns. Place tomato slices and a pickle spear between the dog and the bun. Load them up with relish, yellow mustard, onions, sport peppers and celery salt.

Here are more recipe suggestions from: https://weekendatthecottage.com/best-hot-dog-recipes/

The I Wish We Were in Hawaii Hot Dog! Grilled pineapple, red onions, and teriyaki sauce.

The Italian-American Hot Dog! Grilled onions and bell peppers, ketchup, and pepperoncinis.

The I Wish We Were in Mexico Hot Dog! Grilled corn, cotija cheese, cilantro, and mayo.

The Chicago Dog! Pickled peppers, diced tomatoes, yellow mustard, and chopped onions

The Deli Dog. Sauerkraut, curry mustard (stir together a little curry powder + Dijon mustard), and everything bagel seasoning.

The Banh-Mi-But-Make-It-A-Hot Dog Dog. Sriracha mayo (literally just stir together sriracha and mayo), jalapeño, pickled carrots, and cilantro.

Tex-Mex. jalapinos, lime-cilantro mayo, Monterey jack cheese, corn salsa

Country Fare. ketchup, mustard, relish, shredded cheddar, dill pickles, beef chili-optional beans

Pizza Dawg. pizza sauce, mozzarella, sliced green olives, mushrooms onions &peppers –mixed

Bacon Mac&Cheese.bacon, mac &cheese, coleslaw, blue cheese crumbles

Sloppy Dawg.Sloppy Joe sauce, cheese, onions and other sloppy Joe toppings optional

Suggested supplies to have on hand for impromptu hot dog nights when a quick dinner is needed, from: https://themodernproper.com/hot-dog-toppings

BBQ sauce! Any kind will do.

Chili + hot dog = chili dogs!

Baked Beans with or without bacon, mustard and ketchup

Coleslaw. A quick version can be made with shredded lettuce, mayo, mustard and celery seed

Cheese. Just cheese, any cheese. Shredded. And lots of it.

BLT Dog. Bacon, lettuce, tomato on a hot dog. Don’t skimp on the mayo!

Bacon. Just bacon. Well, maybe some mayo, too.

Sauerkraut. mustard optional

Jun 23

Stocking a Vacation Kitchen 3 Days to 3 Months 2021 (1)

3 DAYS or 3 MONTHS-VACATION CHEAT SHEET

It’s great to be able to plan a vacation again and the hospitality industry is doing everything it can to make the experience a pleasant one. However, vacations, whether for three months, three weeks or three days, have always required packing articles to make the stay more enjoyable. Having lived through the Covid experience we’re also now aware of the need to include things which will keep us healthier and safe.

Additionally, this year we have another concern, rising prices. Gas will restrict travel and food may make renting an efficiency more practical than booking hotel accommodations. Moreover, we’re not totally clear of social distancing precautions, even if self-imposed. Many people, especially families won’t just depend on ‘maid service’ but insist on cleaning kitchens and food areas themselves.

This presents a dilemma especially for those who always put K.P. duty on hold during vacation. Fortunately, cars, if traveling by road, leave more leeway for luggage and dollar stores are everywhere, but there’s still the question of what, and in what quantities, actually needs to be packed.

Of course each person’s, or family’s, needs will differ according to their ages, number and destination but there are some general guidelines. As a veteran of decades facing this problem annually for accommodations which changed, as the family did over the years, from owning a house, to renting one to motel efficiencies for long weekends and then back to a house, I’ve had experience dealing with it. Each year I offer this advice with updates to fit our current situation. (Posts June 21,2018 & July 18,2019)

However, before I get into my outline for stocking a vacation kitchen, there are a few new facts for consideration due to current circumstances. Unprepared tourists, those who haven’t thought ahead, can cause shortages in vacation towns and right now, there are items you definitely will need in stock. So it’s best to be well supplied. The underlined things you will want to take, the others, buy as soon as you arrive.

Hand sanitizers and wipes –and if longer than 3-4 days a bottle of alcohol and one of Clorox
2 bath-sized bars of soap-one for kitchen, one for bath –to wash hands
1 bottle of dish detergent and a dish cloth in place of a sponge for dishes
Large roll of towels and a pack of paper napkins which, with Clorox or alcohol, work as wipes for surfaces
Disposable hot-cold cups-if longer than 3-4 days think disposable plastic glasses
Plastic place mats-easy to wipe down-skip tablecloths
Disposable plastic utensils

The lists below may seem long and excessive, but they are complete, designed to cover stays from 3 days to 3 months. Use them as a general guide and check off the items, noting what you need for this trip. As for food staples, flour sugar etc. you may want to take small supplies you think you’ll need for a few days, but dollar stores do sell 1lb.packages of most and, though it’s more expensive per unit than the supermarket, it is a convenience.

Of course a prime concern in a DIY vacation situation is to have a breakfast plan for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. If only a short car trip is involved, fresh fruit is an option.

As stated, the other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

Regarding electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Optional appliance choices– determined by your personal cooking habits.

Hand beater– Don’t forget these can be used with one head or two

Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food

Coffee maker– Obvious choice and many places do provide one so check first

Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first.

Small microwave- Actually an either/or with the above. Again check on space

Blender- an option to the chopper, but the better choice if you’re into smoothies

Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than clean a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.
Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.
Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.
Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy as/if needed and leave favorites at home.
Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.
Measuring spoons*- Dollar store
Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.
Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them
Knives– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well. Dollar Stores carry packs of 4 steel knives which can multi-task for short stays.*
Hand held knife sharpener-Because no knife is worthwhile if it can’t cut
Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.
Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.
Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often packs are also sold in dollar stores.
Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays,2 are needed-a 2 qt. and a saucepan
2 Skillets- One large, one small, both non-stick
Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.
Corkscrew*- Obviously useful
Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof
Table ‘linins’*- Dollar store available
Table settings*-Check what’s provided, and fill in from a dollar store.
Seasonings*- Dollar stores carry a surprising variety of herbs and spices
Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have none of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then head for a dollar store. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even re-arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!

Jun 16

FRESH STRAWBERRIES ARE HERE

I’m from Southern New Jersey, which considers itself the ‘garden’ part of the Garden State. Whether you’re an urban, suburban or country dweller there’s always a ‘Pick Your Own’ farm nearby. The definitive announcement that school was ending and summer had begun were the notices ‘Strawberry fields now open’. Picking them was a rite of passage in grade school and every household had a t least 2 pails. Needless to say, strawberry recipes became a major topic of conversation. I’ve written several posts on this subject June 11, 2014, May 6,2015, May 12,2016, May 18, 2017, April 12, 2018, April 9, 2020 If you want more information on and recipes for strawberries, check them out .

Fresh strawberries are available all year now but even in buying a couple of quarts from the market, there will be a difference in size and condition. They bruise easily, even from their own weight. The ones on the bottom are usually smaller and blemished, no matter the quantity. The question becomes how to best use and/or showcase them in that condition.

The recipes below are arranged to solve that problem. The first are for the best berries and the following ones for the less presentable. First a few tips on handling strawberries.

Sort the berries and lay them out flat on one or more cookie sheets or similar containers and store chilled
Don’t wash or hull the berries until ready to use them
If you’re dealing with berries in bulk and short on space, or buying in small quantities and want to save excess for later use, over a period of time, you can slice or chop them for a recipe below and refrigerate or freeze them in containers until ready to use. Strawberries are too high in water content to freeze well whole. They become a pulpy mass when thawed.

RECIPES

For Large Whole or Sliced Strawberries

Strawberries Romanoff: Serves 6-8 A traditional, elegant dessert, but so easy it seems like cheating.
2 pts. Ripe strawberries
2 cups + 2 Tbs. sugar
1/3cup Grand Marnier or Cointreau
Peel of 1 orange- with no pith attached, in thin 1 inch long strips
¾ cup heavy cream
Wash, hull and dry the berries; place in a bowl with 2 cups sugar, orange peel and liqueur. Stir gently and refrigerate for several hours. Whip the cream with the 2 Tbs. sugar and chill. Serve berries in individual dessert dishes and pass the cream on the side.

Berry Napoleons: Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar

Angel Nests: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then the
flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form. Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill
the circle, with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest. Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight. To serve, fill the center with fresh berries.
* The Nests can also be made in single serving size and filled with sliced berries. Or simply cook the meringue in 6-8 inch circles and layer with sliced or whole berries and whipped cream or ice cream.
**To learn more uses for Meringues go to the post for May 16, 2019

Strawberry Pizza; Serves 14-16
7 cups fresh strawberries – washed and hulled
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

Strawberry Shortcake
Biscuits: Yield 12
2 cups flour
1 cup milk
2 ½ Tbs. softened butter
4 tsp. baking powder
1/3 cup light brown sugar
2 Tbs. granulated sugar
Cinnamon
Mix first 5 ingredients well with a spoon. The dough will be moist and sticky. Drop by soup spoons onto a lightly greased baking sheet in 12 well separated mounds. Sprinkle top with granulated sugar and cinnamon. Bake in a preheated 400 deg. oven 15-17 min. until bottoms have tanned edges. Remove from pan with a spatula and allow to cool completely on a rack. Store covered.
Filling
Strawberry: Allow 1>1 ½ cups berries per serving. If serving soon, reserve a few berries for decoration. Slice berries in a bowl, add enough sugar to sweeten and leave to marinate at room temperature until juices form syrup, then chill until serving. If making ahead, per 2 cups berries, combine berries with ½ cup apple juice, 3 Tbs. lime juice and just enough sugar to sweeten in a saucepan. Stir over to low heat just until berries soften, cool and chill until serving.

Tartlets: Makes 12

1 box Puff Pastry- -2 sheets (2) 6 cup muffin tins Roll the pastry out to the point where (6) 5 inch circles can be cut from each. Place a circle in each muffin hole. Cut (12) 5 inch circles of parchment or waxed paper and place on top of the pastry. Weigh them down with dried beans or rice. This is the way to maintain the cup shape as the pastry cooks and rises. Bake in a preheated 400 deg. oven 10 – 15 min. until pastry is golden. Remove paper and weights and cool pastry cups on a rack.
Fill with fresh berries mixed with a bit of sugar and topped with whipped cream

Other Shell Choices-To learn how to make and/or use these suggestions go to May 24, 2018.
1) Wonton Cups
2) Puff pastry shells or phyllo cups
3) Tortillas:
4) Cake Cups: Found in most supermarkets.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual
Tart Shells

Glazed Strawberry Tart:
(1) 9 inch cooked tart shell or (6) 2 ½ inch tart shells
6 cups washed and hulled strawberries—divided in 2 parts= 3cups of the best berries and 3 cups regular
1/3 cup sugar
1Tbs . lemon juice
1Tbs.cornstarch
Drop+ red food coloring—as needed to give a rich color
Arrange the 3 cups of the best berries in the pastry shells and mash the others well. Strain through a fine sieve, pressing down to release juice. Cook the juice with the other ingredients over low heat until they form a thick, clear sauce. When slightly cool, pour the sauce over the berries in the shells. Serve chilled, optionally with whipped cream.
NOTE: See tip above for using this recipe all year

For Mixed Strawberries

Strawberry-Cream Cheese Pie; Serves 6-8
9 inch baked pie shell—commercial is fine
(1)3 oz. pkg. cream cheese
2 pts. Strawberries- washed and hulled
¾ cup sugar
3 Tbs. cream
2 Tbs. cornstarch
Pineapple juice
Blend the cheese and cream until smooth and spread over the pie shell. Select the best berries and slice them. Chop the rest and let stand with the sugar until juicy, then mash and rub through a sieve. Mix the mashed berries with the cornstarch to a paste and add enough pineapple juice to equal 1 ½ cups. Cook stirring constantly over medium heat, until thick and transparent. Cool and pour ½ the mixture into the pie shell. Cover with the sliced berries and pour on the rest of the cornstarch mixture. Chill well.

For Smaller or Bruised Strawberries

Strawberry Mousse; Serves 6
1 pkg. frozen sliced strawberries**
1 envelope unflavored gelatin
1 cup heavy cream
½ cup sugar**
1 tsp. vanilla
2 Tbs. Curacao – optional
Thaw berries and drain, measuring liquid. Add Curacao, if using and enough water to equal 1 cup. Add gelatin and soften for 5 min. then add 1 cup boiling water and stir to dissolve. Add berries and cool the mixture for 30 min. until slightly thickened. Beat the cream until slightly thickened; add vanilla and gradually add the sugar beating ‘til thick. Fold the cream into the berry mix and pour into a fancy mold*. Freeze until firm. Kept frozen this mousse lasts as long as ice cream.

* Rinse the mold with water first leaving a light coating on the inner surface.
**If using fresh fruit, wash, hull and slice or chop an equal size into a bowl. Try to get the pieces of comparable size. Allow to stand in 2 Tbs. sugar until juices are released and proceed as directed. Optionally deduct the extra 2 Tbs. sugar from the ½ cup listed in ingredients.

Strawberry Ice; Serves 6
2 quarts strawberries
3 cups sugar
2 1/2 cups water
1 Tbs. lemon juice
Dash cayenne pepper
Wash, hull and chop berries. Place in a bowl with the sugar and let stand for 3 hrs. to draw the juice. Buzz blend and drain by squeezing through a double thickness of cheese cloth. Mix in remaining ingredients and freeze in refrigerator trays until almost frozen, stirring occasionally. Pour into a chilled bowl, and beat well. Return mixture to trays, or if preferred a mold, cover with a wrap and freeze until firm. Like the mousse, this dessert keeps as long as ice cream in the freezer.

Strawberry Soufflé: Serves 6 -This is really a cinch, but very impressive.
1 pt. berries
8 eggs separated
½ cup + 1/3 cup sugar
½ lemon –juiced
1 Tbs. Cointreau – optional
Butter to grease the soufflé dishes
Powdered sugar for garnish
Wash, hull and drain the berries and process to a fine puree . Scrape the puree into a bowl. Add the egg yolks, ½ cup sugar, liqueur and beat thoroughly until light and fluffy. With clean, dry beaters whip the egg whites to stiff peaks and fold into the yolk mixture. Spoon mix into 6 well-greased soufflé dishes and place on a baking sheet in a pre-heated 450 deg. oven Bake 7 min. reduce heat to 425 deg. and bake 7 min. more. Serve hot garnished with powdered sugar

Yogurt Berry Cups: Serves 6
2 pints fresh berries – frozen to make 3 cups, or 3 cups frozen
8 oz. plain Greek yogurt
2 Tbs. powdered sugar
The important thing is that the berries be frozen to start this recipe. Place all ingredients in a processer and blend until mixed but still very chunky. Place in ¾ cup custard cups and cover with plastic wrap. Freeze until serving. TO SERVE: dip cup briefly in a pot of hot water and quickly invert onto plates. Chill again to firm. Garnish with whipped cream, fruit or herbs.

Strawberry Crisp: Serves 18-20 Recipe courtesy of The Cake Doctor by Anne Bryn
6 cups fresh strawberries, or (2) 16 oz. bags whole frozen
1 box plain yellow cake mix
1 cup butter – cut in ½ inch pieces
Whipped Cream or ice Cream for topping –optional
Hull strawberries and place in the bottom of a 9 X 13 inch baking pan* Sprinkle ½ the cake mix over the berries and scatter ½ the butter pieces over that. Repeat the layers. Place the pan on the center rack in a preheated 350 deg. oven and bake 60-65 min. until crisp on top. Remove and cool on a wire rack for 10 min. Spoon warm into bowls and top with cream or ice cream.
* Leftovers will keep in glass, covered and refrigerated for 1 week, but only 1 day in metal. If baked in metal, transfer to a glass or ceramic container within a day.

6 Minute Preserves: Yields 5-6 cups preserves- A simple colonial recipe that still works
6 cups strawberries- hulled
6 cups sugar
4-6 Tbs. lemon juice
Wash the berries by placing in a colander and dunking up and down in a large pot of water. Do not let water run over the berries. Place the colander in a large container and cover with boiling water and let stand 1 min. then drain well. This allows the berries to absorb the sugar. Place the berries in a 6-8 quart kettle with half the sugar and lemon juice. Bring to a rolling boil, one that can’t be stirred down and cook 3 min. Remove pot and skim. Add the rest of the sugar, repeat the process. Remove from the heat and allow to stand overnight, occasionally pushing the berries down into the syrup. If the growing season was rainy, or the syrup seems too thin, boil again for 1-2 min. When completely cool, seal in sterilized jars or paraffin covered jelly jars. Keeps for months in a cupboard.
NOTE: This can also be used as a compote or sauce.

HERE’S LILLY

EASY FRESH FRUIT DESSERTS

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