Dinner In A Roll

I guess one could look at this Dinner In A Roll recipe as making some kind of a sandwich. Compare it to wrapping one of those small wieners in a crescent roll if you want, only it’s a lot tastier.

2 c ground meat
2 Tbsp chopped parsley
3/4 tsp salt
2 Tbsp water or tomato juice
1/2 onion, minced
1 Tbsp melted butter
1/4 tsp pepper
Biscuit dough

Make a dough as for biscuits adding 1/2 cup of mashed potatoes to the flour when mixing. Mix the ground meat, chopped parsley, salt, water/tomato juice, onion, melted butter and pepper together. Roll out the dough and spread with the meat filling. Roll up as for a jelly roll. Bake in a very hot oven, 450 degrees, for 30 minutes. Either cooked of uncooked meat can be used.

Keep your fork

Advertisements

The Vet

There are getting to be more veterinarian shows on TV all the time. It all started with ‘The Incredible Dr. Pol’ followed by ‘Dr. Jeff: Rocky Mountain Vet’.  Now there is ‘The Adventures of Dr. Buckeye Bottoms’ and at least one other where a lady vet flies all over Alaska or Canada, but, for the life of me, I can’t remember its name. While watching Dr. Jan (Pol) the other night, an older lady brought in a cat for doctoring. (I’d swear that some people just want to be on TV). Seeing that cat reminded me of this story.

Every Sunday a little old lady placed $1,000 in the collection plate. It went on for weeks until the priest, overcome with curiosity, approached her.

“My dear, I couldn’t help but notice that you put $1,000 a week in the collection plate,” he said.

“Why yes,” she replies, “every week my son sends me money, and what I don’t need I give to the church.”

“That’s wonderful. How much does he send you?” the priest asked.

“He sends me $2,000 a week,” she replies proudly.

“Your son is very successful,” said the priest. “What does he do for a living?”

“He is a veterinarian,” she answered.

“That is a very honorable profession,” the priest assures her. “Where does he practice?”

“Well,” she replies, “he has one cat house in Kansas City and another in New Orleans.”

Keep your fork

Baby Chicks, A Sure Sign of Spring

Spring is the time of year when most farm supply stores have baby chicks huddled together in the wood shavings under heat lamps in stock tanks. I still have fond memories of my Mother working with her ‘babies’ out in the brooder house. It’s been quite a few years since the Pickle Queen and I have raised chickens. When we lived on the farm near Pierpont, SD we had a small laying flock that supplied not only our needs but the needs for many neighbors as well. We had the White Leghorn as it was the only breed that the hatchery in Aberdeen hatched out. Any of these eight ‘standard bird’ breeds are excellent choices for your laying flock. Watch for future posts on ‘Rare Birds’ for egg production, Meat Birds and other poultry for your consideration.

Amberlink – is a hybrid part of the ISA Brown family (another layer, see below) which is slightly larger when mature. It is a strong producer of large, dark brown eggs, is an excellent egg producer and is hardy. The Amberlink  is your best choice for butchering after egg production stops.

Barred Rock – is a long time favorite for the backyard flock. It has reliable hardiness, consistency of brown egg production and lovely plumage. Its large body and a calm demeanor makes it an excellent choice to add to your flock.

Black Australorp – is a very good brown egg producer with a quiet disposition. It has a large body with lovely black plumage with a green sheen. Being an excellent choice for a dual purpose flock, its cold and heat tolerance along with its early maturity, the Black Australop deserves consideration for inclusion in your flock.

Black Sex Link – is the best of two breeds, the Barred Rock and Rhode Island Red. It is an excellent brown egg producer with a large body making it another dual purpose breed. It is fairly hardy and has a calm temperament. It would make an excellent addition to any flock.

ISA Brown – All other egg laying breeds of chickens are compared and judged to the ISA Brown which produces about 60% of the worlds brown eggs. They are brown in color, have excellent egg production, low feed conversion, excellent egg size, are very hardy and are docile although they can get pecky with age.

Red Cross – This color sex-able breed (female chicks are red while male chicks are yellow) is a cross between a Rhode Island male and a Columbian female. The Red Cross is fairly hardy, a quiet, easy to handle breed that are excellent producers of rich brown colored eggs

Rhode Island Red – is an old-time favorite for poultry producers with their impressive body size, consistent brown egg production. They are both hot and cold tolerant. The females are considered to be docile while the roosters may be aggressive. The Rhode Island Red is perfect for an all around flock and is an excellent choice for a cross breeding program.

White Leghorn – is a breed that gives you high, consistent quality, optimal egg weight along with good shell strength egg production. This white egg producer has a somewhat flighty temperament but is heat tolerant. Its modest feed conversion along with all the good qualities mentioned with its eggs makes it a profitable egg producer for your flock.

Keep your fork

Hungarian Pork Chops

Hungarian goulash seems to be a favorite dish for a lot of people. If you are one of those, try this Hungarian Pork Chops recipe.

4 pork chops
Salt and pepper to taste
1/4 c all-purpose flour
1 c sour cream
1/4 c dry sherry
1/4 c ketchup
1 tsp Worcestershire sauce
1/4 tsp paprika
1 bay leaf

Season the pork chops with the salt and pepper. Dredge the seasoned chops in the flour. Heat the oil in a large skillet and brown the seasoned chops, using a lid if so desired. Pour off the fat. In a medium-sized bowl, combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix these ingredients together and pour the mixture over the chops in the skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through (145 degrees F internal temperature).

Keep your fork

Signs of Wear

We all have those days when we “feel our age” as my Dad used to say. Here are some signs that we may be getting older.

When your sweetie says, “Let’s go upstairs and make love,” and you answer, “Pick one, I can’t do both!”

When your friends compliment you on your new alligator shoes and you’re barefoot.

When a sexy babe catches your fancy and your pacemaker opens the garage door.

When going bra-less pulls all the wrinkles out of your face.

When you don’t care where your spouse goes, as long as you don’t have to go along.

When you are cautioned to slow down by your doctor instead of the police.

When ‘getting a little action’ means you don’t need to take any fiber today.

When ‘Getting Lucky’ means you find your car in a parking lot.

When an ‘all-nighter’ means not getting up to pee.

When you find that you get the walking farts just going to the refrigerator during a TV commerical.

When you can stay up late enough to see the sun set.

When you would rather save $100 than the world.

When you actually start to enjoy elevator music.

Keep your fork

Radish Salad

One of the first vegetables to grace our table in the spring is the radish. I would guess than the most common method of consuming these delightful morsels is somehow getting table salt to stick to them and popping them in your mouth. Myself, I always enjoy a good radish sandwich. Just slice them, add them to a slice of buttered bread, sprinkle a little salt on them and sit back and savor the experience. If you want another way to eat radishes, try this radish salad.

1 pkg sweetened lime-flavored gelatin
1 Tbsp chopped pimento
Few grains of salt
1/2 c sliced radishes
1/4 c chopped sweet pickle
2 c water

Combine the gelatin and water following package direction as for temperature of the water. Cool until partially set. Add the remaining ingredients. Mix thoroughly. Chill until firm. Cut in squares. Serve on crisp salad greens. Garnish with mayonnaise and paprika.

Keep your fork

Signs From Seattle

Here are some signs seen in Seattle.

  • Frog parking only. All others will be toad.
  • Ants are healthy because they have little antibodies.
  • Is there ever a day that mattresses are not on sale?
  • What happens if you get scared to death twice?
  • I was addicted to the hockey pokey but I turned myself around.
  • Went to the air & space museum but there was nothing there.
  • Hold the door open for a clown. It’s a nice jester.
  • The second mouse gets the cheese.
  • My reality check bounced.
  • If pride comes before a fall, humility should come by winter.
  • All those who believe in psychokinesis raise my hand.
  • Between two evils I always pick the one I’ve never tried.
  • Cure for an obsession; get another one.
  • I’m still hot. It just comes in flashes now.
  • The first five days after the weekend are the hardest.
  • I child proofed my house but the kids still get in.
  • Ban pre-shredded cheese. Make America Grate again.
  • If attacked by a mob of clowns, go for the juggler.
  • The past, present & future walked into a bar. It was tense.
  • A clean conscience is the sign of a fuzzy memory.
  • Does seven days without meat make one week?

Keep your fork