Mama you crack me up!!!- now I remember reading here somewhere that you love chickens and strawberries in your kitchen decor, have you sewed an apron with a rooster or chicken pattern? If so when you post your photo you must wear it!

I bought a Singer sewing machine here a while back, but I am so disappointed to realize that with the cost of material I am better off buying my clothes. But curtains I did make and saved a bundle on.

My Singer died after all these years - so I found a new one. Love it! I'm going to make draperies for my bedroom, then I'll do the kitchen and continue from there.

Yes - I love chickens and strawberries - yes I have aprons - and get this - I even have a quilted bedspread (I purchased - I did not make it) that is all strawberries and strawberry blossoms! It actually matches one of my large serving platters!

So I can fix a dish of goodies - cannoi, gnocchi, Italian cookies, meatballs - fill my serving platter and lay on the bed and enjoy it! LOL

It was so funny when I found that spread - I just had to buy it. I made white ruffled curtains with white tie backs and I made red plain curtains under them - and it really looked so nice! I had a strawbery bank on my nightstand - berry nice!!! LOL

When I get my new puter and one of those new-fangled gizmo type cameras (cripe I sound like Granny from the Beverly Hillbillies!) I'll get some pics.

My Singer died after all these years - so I found a new one. Love it! I'm going to make draperies for my bedroom, then I'll do the kitchen and continue from there.

Yes - I love chickens and strawberries - yes I have aprons - and get this - I even have a quilted bedspread (I purchased - I did not make it) that is all strawberries and strawberry blossoms! It actually matches one of my large serving platters!

So I can fix a dish of goodies - cannoi, gnocchi, Italian cookies, meatballs - fill my serving platter and lay on the bed and enjoy it! LOL

It was so funny when I found that spread - I just had to buy it. I made white ruffled curtains with white tie backs and I made red plain curtains under them - and it really looked so nice! I had a strawberry bank on my nightstand - berry nice!!! LOL

When I get my new puter and one of those new-fangled gizmo type cameras (cripe I sound like Granny from the Beverly Hillbillies!) I'll get some pics.

Try this mixture on your burgers:

1 tsp horseradish
4 tbls Mayonnaise
1 tsp catsup
1 tbls diced dill pickle
1 tbls diced sweet onion

Combine.



Burgers:
1 pound good quality bulk pork breakfast sausage-preferably sage
1/2 pound ground ham
3 tablespoons snipped chives
1 egg, slightly beaten
2/3 cups soft bread crumbs
Black pepper to taste
2/3 cup chopped pecans
2 teaspoons Worcestershire

French-Toasted Bread:
12 slices French or sourdough bread, 1" thick
2 eggs, beaten
2/3 cup milk
Salt, pepper to taste
1 teaspoon Worcestershire

Cranberry Orange Mustard:
1/4 cup finely chopped dried cranberries
1/4 cup Dijon mustard
2 tablespoons snipped chives
2 tablespoons chopped pecans
1/4 cup orange marmalade
1 teaspoon grated orange rind

To Serve:
2 Granny Smith apples, pared, cored and sliced into 1/4" slices
3 tablespoons orange juice
1/4 pound cheddar cheese, thinly sliced
Fresh chives

For Burgers: lightly mix burger ingredients together and shape into 6 oval burgers. Grill over hot coals until cooked through.

For French-toasted Bread: Slice bread. With a fork, mix the eggs, salt, pepper, milk and Worcestershire. Dip bread in mixture and grill on grill sprayed with cooking spray until toasted on one side. Grill until golden.

For Cranberry Orange Mustard: mix ingredients together, set aside until needed.

To Serve: Brush apple slices with orange juice and grill until just tender. For each serving, place a slice of French toast, add a burger, 2-3 apple slices, 1-2 slices cheddar cheese, a dollop of the cranberry mustard and a few blades of chives. Lean the remaining slice against the stack.

Optional serving suggestion: garnish plate with thin slices of melon and a sprinkling of fresh berries. Serves 6.



BREW BURGERS
Yield: 4 servings


1 1/2 pounds ground beef
1 large sweet onion, 1/2-inch slices
4 (1 ounce) slices Swiss cheese
4 crusty white or whole wheat rolls, split
Lettuce

Brew Sauce:
1/4 cup Heinz 57 sauce
1/4 cup beer

In 1-cup glass measure, combine sauce ingredients. Microwave on HIGH
for 1 1/2 minutes until bubbly; set aside. Shape ground beef into
four 3/4-inch thick patties. Place onion slices on grid over medium,
ash-covered coals. Grill onions, uncovered, 5 minutes. Add patties;
continue to grill, uncovered, for 13 to 15 minutes or until onions
are tender and burger centers are no longer pink, turning
occasionally. Season burgers with salt after turning, if desired.

About 2 minutes before burgers are done, brush generously with Brew
Sauce; top with cheese. Line bottom half of each roll with lettuce.
Top each burger with grilled onion and Brew Sauce. Close sandwiches.


Add a splash of hot sauce to the brew sauce, if desired.


Barbecued Bacon-Wrapped Shrimp

9 thin slices of lean hickory-smoked bacon (about 1/2 pound)
2 teaspoons imported sweet paprika - sweet is key
1/2 tsp cayenne pepper-vary according to who is served and their tolerance
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp freshly ground black pepper - needs to be fresh and finely ground
1 tablespoon olive oil - virgin
2 tablespoons sugar
2 tablespoons fresh lemon juice
18 jumbo shrimp (2 pounds) shelled and deveined - 10-12 count per pound will be OK, but not smaller

1. Cut the slices of bacon in half, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp, about 1 minutes on each side. Remove the slices as they are done and drain on paper towels.

2. Combine the paprika, curry powder, cumin, coriander, salt and black pepper; stir in the olive oil and lemon juice. Add the shrimp. Toss well to coat; let marinade at room temperature for at least 30 to 60 minutes. I've also let marinate in refrigerator several hours.

3. A charcoal fire is good, but you can use a gas-powered unit. Fire it up now to warm up. Remove the shrimp from the marinade reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Toss in the marinade to coat.

4. Set a grill rack about 5 inches from the heat for 5 minutes. Put all the shrimp on the grill and brush half the remaining marinade over them. Grill for 4 minutes; turn, brush with the remaining marinade and grill for about 4 more minutes longer, or until the shrimp are just opaque throughout. Serve hot or warm.
GRILLED PINEAPPLE BACON SHRIMP KEBABS

1/2 C. soy sauce
1/2 C. pineapple juice
2 T. brown sugar
1/2 tsp. fresh ginger, chopped
Pinch of crushed chiles
1 T. cornstarch
1 T. cold water
10 extra-large shrimp, peeled and cleaned
1/2 ripe pineapple, cubed
2 slices bacon, blanched for 2 minutes and cut into inch-long pieces
2 bamboo skewers, soaked in water for 30 minutes

Place the first 5 ingredients in a small saucepan and cook over
medium heat for 10 minutes. Slowly add the water-cornstarch
mixture and cook for 1 1/2 minutes, stirring continuously. Remove
from heat and set aside.

Alternate the shrimp, bacon, and pineapple on each skewer. Place
the skewers on the barbecue and cook for 3-4 minutes per side, or
cook in a saute pan over medium-high heat for 3-4 minutes per
side.

Place the skewers on serving plates and top with sauce.


Barbecued Cornish Hens

3 cloves garlic, minced
1 tablespoon seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper to taste
1 teaspoon crushed thyme
4 rock cornish hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequently while cooking. Serves 8.



Country Green Beans

1 lb. fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.


Better Burgers

1 Lb. Hamburger or turkey burger
3 Tbsp. Horseradish
3 Tbsp. Softened cream cheese
Salt to taste
Pepper to taste

Make a thin burger. Make well in center, then place creamed cheese and horseradish creamed together. Make another thin burger, place on top and seal around edges and barbecue. You can add sauteed onions and peppers in the mixture.



use this for whatever -

1/2 cup sour cream
1/3 cup ketchup
1 (4.5-ounce) can chopped green chiles
1 tablespoon minced fresh cilantro

Stir together all ingredients. Cover and chill until ready to serve.

1 cup

Use on burgers, or as a dip for veggies, tostitos

You described everything to a T! I could just picture you on that quilt lounging back, feet resting on a nice plump pillow, eating delacasies off the matching platter! And the curtains sound georgeous!

You know of late I have been getting this interest in quilts, that I have never had in my life. I do not know why, maybe it is the new sewing machine calling out to me! I do crochet, but it takes me forever and a year to finish anything these days! And sewing a quilt I could get the fiance involoved in helping me with that one, he is a good seamstress! Funny to see this big burly guy with a needle in hand mending, but he does! I am glad too!

Mama I love anything with horseradish, thank you for the sauce recipe!

Cathy