Oatmeal Bread

This is a soft bread that is easy to make. It makes great toast or grilled cheese.

Shmooey On Toast

I do not remember ever having biscuits and gravy growing up.  However, my parents would make us “Shmooey on Toast”.  It is the same idea as creamed chipped beef on toast–S.O.S. as soldiers called it according to my dad– but without the chipped beef.  A little research and I learned if you use a chopped hard boiled egg, it is called Eggs à la Goldenrod.

I asked Dad where the name “Shmooey” came from.  He said that shmooey sounded a lot better than “S.O.S”.  With a little more research, I discovered why my parents swapped names for us kids.  I agree… shmooey is a lot more kid friendly!

Following is the recipe we always followed for Shmooey, along with some variations.

English Muffins

While overseas, we often could not get some of our favorite foods. Most of the time it did not matter, but occasionally we wanted comfort food from home. Not only are English muffins easy to make, but use ingredients that were found easily while we traveled.

They are good plain, but English muffins are much better toasted. They are good eaten in so many ways; with eggs and cheese, as hamburger rolls, smothered in butter, or as a base for peanut butter and jelly.

Daddy’s Pasties

Pasties are popular in Calument where Daddy spent a lot of time growing up.  He said that Petila’s taxi in Calumet would often take his family to McLain park and then come back at a prearranged time to take them home. His grandmother made them also. There are many recipes for pasties, but all are similar.

Feel free to experiment with the basic recipe. We often make the pasties with cubed meat instead of ground.  Be careful not to overstuff the crust, it is much better to have leftover filling!

When serving, I like them best with a little extra butter. Some people serve them with gravy. My mom eats them with ketchup.

Chocolate Chip Cookies

August 4th is National chocolate chip cookie day.

For some reason, I did not bring a chocoate chip cookie recipe when we moved to Slovakia.  My friend, Joan Britton, gave me this recipe and told me the dough was really thick (her recipe called for one egg), but was the best recipe.  I could not find chocolate chips there, so I just cut up chocolate bars.

We took them to work to share and I often left out the chocolate for our friend who was allergic to it.  The cookies are still very good without it!

When we moved overseas again, the eggs were smaller and we discovered two eggs worked very well.  We also could not find brown sugar, so we started using molasses instead.  Even though we can get brown sugar here, we prefer being able to adjust the molasses to our own personal tastes.

Auntie Kristi’s Alfredo Sauce

Aunt Kristi gave Andrea this recipe.  She also included the directions for making a huge pot for camp 🙂  This is one of Andrea’s favorite ways to eat noodles.

If desired, add some cooked chicken pieces.  Serve with garlic bread and a colorful salad.

This is also great on zucchini noodles or your favorite steamed vegetables.

Old Fashioned Saltine Cracker Toffee

Andrea loves Saltine crackers.  She was very happy to discover this easy candy recipe that uses the crackers to add a nice crunch.

These double easily, but Andrea recommends not making more than you want for the day because they are very addictive and you will easily eat more than you plan. 

Venison Stew

I asked Mark what he wanted for dinner when he was home for Spring break.  He really wanted a good stew.  He gets it at school, but it is often salty and served with noodles.

Stew is a very flexible meal.  Add more or less vegetables or add other favorites.  Serve with a lettuce salad and maybe some bread, and you have an easy meal.

If you have frozen stew meat, you can still cook it in the crock pot. Skip browning the meat.  Start cooking the stew on high in the morning and cook for 8 hours.  We prefer to cook the frozen meat for 3 or 4 hours with pepper, garlic and onions, then add the remaining vegetables and spices for the last few hours of cooking.

 

Luphuftu (Mealie Pap)


A simple dish we learned in Swaziland.  It is a little tricky to master the perfect cooking time, but once made a few times, you can tell if it is done by how it smells.

If you have leftovers, reheat the next day for breakfast.  We enjoy it with butter and maple syrup.