Saturday, November 22, 2014

November Foodie Holidays: Week 4

Nov. 22: Cashew Day, Cranberry Relish Day
Nov. 23: Espresso Day
Nov. 24: Sardines Day
Nov. 25: Parfait Day
Nov. 26: Cake Day
Nov. 27: Bavarian Cream Pie Day
Nov. 28: French Toast Day
Nov. 29: Chocolates Day, Lemon Cream Pie
Nov. 30: Mousse Day

I got this recipe from my dad, who made it when Mom was either out of town or under the weather and not cooking, I don't recall which. (She was appalled.) The directions are a bit scanty, but "simmer until done" is about par for the course for chili, really.

Sardine Chili
1 tin sardines (plain)
1 can chili beans w/ seasoning
1 can tomato chunks
1 bottle tomato juice
1 envelope chili seasoning
Directions: Simmer until done.

Saturday, November 15, 2014

November Foodie Holidays: Week 3

Nov. 15: Bundt Day, Raisin Bran Cereal Day
Nov. 16: Fast Food Day
Nov. 17: Baklava Day, Homemade Bread Day
Nov. 18: Vichyssoise Day
Nov. 19: Caffeinated Soda Day
Nov. 20: Peanut Butter Fudge Day
Nov. 21: Gingerbread Day

Another recipe from Mamaw's recipe box, a pair of them, in fact: "White" Fudge and Peanut Butter Fudge:

Saturday, November 8, 2014

November Foodie Holidays: Week 2

Nov. 8: Cappuccino Day, Harvey Wallbanger Day
Nov. 9: Scrapple Day, Cook-Something-Bold Day
Nov. 10: Vanilla Cupcake Day
Nov. 11: Sundae Day
Nov. 12: Pizza with Everything Day
Nov. 13: Indian Pudding Day
Nov. 14: Spicy Guacamole Day, Pickle Day

From my paternal grandmother's recipe box:

Saturday, November 1, 2014

November Foodie Holidays: Week 1

November is National Peanut Butter Lover's Month, Pepper Month, Pomegranate Month, Raisin Bread, and World Vegan Month.

Nov. 1: Bison Day, Deep Fried Clams Day, World Vegan Day
Nov. 2: Deviled Egg Day
Nov. 3: Sandwich Day
Nov. 4: Candy Day
Nov. 5: Doughnut Day, International Stout Day
Nov. 6: Nachos Day
Nov. 7: Bittersweet Chocolate with Almonds Day

I really don't know why some of these food holidays were picked for the months/days they were. I don't associate Deviled Eggs with November at all, but ok. (shrug) This is Mom's recipe for for them, usually served at cookouts in the summertime, or at Easter when she had to do something with all those colored eggs we made.

Deviled Eggs
6 hard-cooked eggs
3 Tbsp. mayonnaise
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper

Directions: Cut peeled eggs in half lengthwise. Slip out yolks; mash with fork. Add other ingredients; mix thoroughly. Fill egg whites with this mixture, heaping slightly. May be refrigerated, covered, for up to 24 hours.