It was not easy getting our children to eat vegetables, raw or cooked. And Bob was no help as you will hear in this column reading.
To get good food past our crew, it had to be hidden inside stews and soups and cut into miniscule pieces.
I allowed them to pick out one vegetable that they hated, but they had to eat the rest. Otherwise, their stew would consist of meat, potatoes, and gravy.
I hope you like this remembrance.
Copyright © 2020 by Susan Manzke, all rights reserved
I loved coming across this column where I remembered waking to the smell of stinky cheese.
I hope you enjoy this column from 1990.
I also remember a time when Rebecca, as a tiny tot, ate Limburger cheese with Grandpa Chuck. That day she loved it and she loved the attention from her grandfather. After that day she never touched another bite of stink cheese. I wonder if she’d try a taste today.
Anyone out there enjoy Limburger cheese? It has a much milder taste than the smell suggests.
Copyright © 2020 by Susan Manzke, all rights reserved
I missed one prime ingredient yesterday when I sent this recipe. I forgot the brown sugar! Please add 3/4 cup of packed brown sugar to your pie. I used a little less because that was all I had and it tasted good, but leaving it out all together would not be a good thing.
So sorry.
Easy Pumpkin Pie
Ingredients:
One 15 oz can of pumpkin; one 12 oz can of evaporated milk; 2 beaten eggs; 3/4 cup brown sugar; 1 tsp flour; 1/2 tsp salt; one TB of pumpkin pie seasoning (or substitute 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves). Mix all together and pour into 9″ deep dish pie shell.
Bake at 350 F for 55 to 60 minutes. Cool. Eat.
Pumpkin pies are easy to make, especially when you have all the ingredients AND USE THEM.
It dawned on me that I hadn’t added the brown sugar in the middle of the night. So sorry.
This is one reason I’ll never be writing a cookbook.
Copyright © 2020 by Susan Manzke, all rights reserved
I came across a can of pumpkin in my pantry and decided to make a pie. I even had most of the ingredients.
Easy Pumpkin Pie
Ingredients:
One 15 oz can of pumpkin; one 12 oz can of evaporated milk; 2 beaten eggs; 1 tsp flour; 1/2 tsp salt; one TB of pumpkin pie seasoning (or substitute 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves). Mix all together and pour into 9″ deep dish pie shell.
Bake at 350 F for 55 to 60 minutes. Cool. Eat.
My pie shell was shallow so I put the extra filling in a different oven-safe pan and baked it without a crust.
Some like to eat their pie with whipped cream, but since I didn’t have any, I had to force myself to eat it naked.
Pumpkin pies are easy to make, especially when you start with canned pumpkin. And whipped cream or not, they are yummy.
Copyright © 2020 by Susan Manzke, all rights reserved