Monthly Archives: May 2010

“The issue is the same today as it has always been throughout history,
whether man shall be allowed to govern himself or be ruled by a small elite.”
“The democracy will cease to exist when you take away from those who are willing to work to give to those who are not.”

“Most bad government has grown out of too much government”
Thomas Jefferson

“A heavy or progressive or graduated income tax is necessary for the proper development of communism.”

“From each according to his abilities, to each according to his needs.”

“The first requisite for the happiness of the people is the abolition of religion.

The education of all children,from the moment that they can get along without a mother’s care,shall be in state institutions at state expense.”

Karl Marx

Monday                                  

Savory Chicken
4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9×13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
3. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine.
4. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Tuesday

HEARTY BEEF CHILI
1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1″ cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)

In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.

Wednesday

CORN CHOWDER
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. butter melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips

Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend butter and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.  Delicious with a crusty roll or corn bread.

Thursday

BEEF & VEGETABLE STIR FRY
1 beef bouillon cube
1/4 cup hot water
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry white wine or water
1 tablespoon cornstarch
1/4 to 1/2 teaspoon ground or freshly grated ginger
1/4 teaspoon ground black pepper
1/4 tablespoon olive oil
1 pound lean beef sirloin steak, cut into 2-inch strips

2 cloves garlic, finely chopped2 tablespoons water1 package (16 oz.) frozen mixed vegetables or freshly sliced celery, zucchini, pepper, broccoli etc.
1/2 cup (about 3) 1-inch slices green onions
4 cups cooked brown rice
Dissolve bouillon in 1/4 cup water in a small bowl. Stir in soy sauce, wine, cornstarch, ginger, and pepper.
Heat  oil in a large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet.
Heat 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened. Serve over rice.

Friday

ANGEL HAIR PASTA WITH LEMON CHICKEN
1 pkg. (9 oz.) refrigerated Angel Hair Pasta (or dried will work too)
1-1/2 cups cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley, (or 1 teaspoon dried parsley)
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

Prepare pasta according to package directions.
Toss pasta with remaining ingredients. Season with salt and ground black pepper.
The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed salad.

Saturday

CHEESEBURGER PIZZA
1 can refrigerated pizza crust
1/2 lb. ground beef
Onion
1 cup spaghetti sauce
1 cup shredded cheddar cheese

Heat oven to 425. Grease 12 inch pizza pan
Unroll dough, place in greased pan; press out dough from center to sides.
Bake 7-9 minutes or until light golden brown.

Brown ground beef and onion, drain any grease. Spread sauce over partially baked crust. Top with ground beef and cheese.
Return to the oven; bake an additional 12-18 minutes or until bubbly.

Sunday

Chicken In Crock Pot
1 broiler cut up or chicken breasts
1 can (10 oz.) cream of chicken soup
1 can cream of mushroom soup
1 can mushroom stems
1 bell pepper, sliced
1 onion, sliced
Dash salt, pepper & garlic powder
1/2 c. white wine

Wash and dry chicken pieces. Place in crock pot. Mix remaining ingredients and pour over chicken. Cook on low for 6-7 hours or on high for 3-4 hours. Serve with noodles or rice.

If you do not have any creamed soups on hand you man make your own using the following ingredients:

• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1/2 cup low sodium chicken broth
• 1/2 cup low-fat or fat free milk
• salt and pepper to taste

Tim Hawkins makes me laugh and sometimes I really need some comic relief!  Enjoy!!  A Homeschool Family.

The Government Can!

Tim on Parenting.

Although we are officially finished with our A Beka history book for this year, our history learning never ends.  My boys are becoming quite the history buffs and learning some civics and current politics as well.  We’ve been watching “Founding Father’s Friday’s”  on the Glenn Beck show and have gained more knowledge about Sam Adams, George Washington,  George Whitfield and others and have been entertained as well.

During lunch hour while we eat our soup and sandwiches we enjoy watching the “American Heritage Series” by David Barton.  Each episode is only about 25 minutes long so our attention does not wander much. What a painless and fun way to learn history!  I love homeschooling!

This month we are going to work on memorizing several easy and short documents. First, we will learn The Preamble to the Constitution and then the First Amendment to the Constitution.  We will also begin to learn the first two paragraphs to The Declaration of Independence.  Perhaps you will care to join us.  Happy Homeschooling dear Families! ~Anne

Preamble to the Constitution

We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America.

Amendment 1 – (Ratified 12/15/1791)
Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances.

from The Declaration of Independence

When in the Course of human events it becomes necessary for one people to dissolve the political bands which have connected them with another and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature’s God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation. We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness. — That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, — That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness.

My beloved mother passed away three year’s ago this January. As I reminisce about her, I am realizing more and more that she had her priorities in order.  My mom was not a very organized person, nor did she have an immaculate house. She would say that our home was “lived-in”. She did not have a schedule book or even a calendar hanging in the kitchen. In spite of this, she always practiced hospitality. She would never “schedule” someone in to invite for dinner, but welcomed all who crossed her path to come in , relax and eat.

For certain, practicing hospitality was a lifestyle for her. I’m really not sure how this was accomplished but we seemed to always have folks over. If mom made a pot of chicken soup, or spaghetti, she would make extra to share with someone in our neighborhood. She was not a fussbudget about her table and our dishes were not lovely or even matching. I don’t think she even noticed. She was just so delighted to have a full house. (well I should say, a fuller house because there were already 6 of us in a small 2 bedroom apartment). Nearly every Sunday she made a special dinner. Often it was her “New England Boiled Dinner.” She’d boil a ham or corned beef, add cabbage, potatoes, some small onions, carrots, a bay leaf and a turnip or two. The aroma of the beef and vegetables boiling seemed to make it a special day. You just knew it was Sunday because something especially yummy was on the stove. Most of the folks who ate with us were not actually invited in a formal way. Neighbors would drop by from our apartment complex, or my brothers college friends would be over.

One neighbor Evelyn would stop in every time my mom was frying liver and onions. My mom would warmly welcome her. On occasion, my dad would have a friend from work whom we called “Uncle Bill.”  If she did not have supper started when folks come over she’d just “throw” something together. One time my brother had several of his friends over who were visiting from Japan. I was old enough then to worry a bit about how to entertain them. I wanted to make an impression. I wanted to serve on pretty dishes a “highfalutin” meal.  My mom was not concerned at all but just happy to have them in her home.  Before I knew it out came last nights spaghetti…bread was buttered….vegetables warmed….maybe a salad with Thousand Island dressing prepared.  Whatever she had, it was on the table and the guests seemed pleased. They loved sampling American cuisine and ate plenty. I remember feeling relieved that my mom could pull this off and began to delight in the company as well. Bless her heart. I don’t think any of us children realized then that she was the one who had her act together.  She cared about people more than anything else. It was not a chore for her but a joy to open her humble home and her heart to others. I miss those days. I miss my dear mom and her hospitality.

All of a sudden I have a strong urge to prepare a “New England Boiled Dinner.” This Sunday I think I will. Hopefully we will have folks over too. I hope you will join me in preparing this delicious and comforting meal. If only my beloved mom could join us.  Here’s the recipe.

New England Boiled Dinner:     
4 pound corned beef roast
4 quarts cold water
3 large onions
2 large turnips
1 medium size head of cabbage
5 large carrots
5 potatoes

Rinse the roast in cold water. Peel the potatoes, carrots turnips, and onions and cut them and cabbage into quarters. Cover the beef with the water, bring to a boil, and drain. Discard this water, which will be very salty. Cover the meat again with four more quarts of water and let it simmer until tender (several hours). Add vegetables the last 30 minuets or so and cook until tender. Remove the vegetables from the broth with a slotted spoon and place on a large platter with the meat in the middle. This will prevent the vegetables from getting soggy. You can butter the vegetables if you want and add some nice fresh ground pepper. I like to put on some nice music while I cook but it should be just as good without it.

My dear children are big soup eaters. From the time they could manage a spoon,  I gave them soup often…..usually several times a week.  Now whenever I have a pot of bubbling soup on the stove they are delighted and look forward to a savory bowl of hot soup for lunch.

It seems there is nothing more comforting, more stress relieving and more satisfying than soup.  Also, we are sure to get plenty of vegetables in our diet when we include soup routinely in our menu.  Whether I make a creamy chowder, a chicken noodle, or a hearty bean soup we all enjoy and usually go back for seconds.

When I prepare soup I rarely use a recipe.  If I do use one it is only a guideline to be modified and “tweaked” to suit our palates.  We like our soups flavorful and hearty so we often add more vegetables, more garlic, more cumin, more celery, more “whatever” than the recipe calls for.  I mean why bother adding 1 clove of garlic? I don’t get it. I usually decide what soup to prepare based upon what I see when I open my refrigerator and cupboards. What do I have on hand? What leftovers? What vegetables? What legumes? I always keep a supply of good chicken broth or at least a flavorful bullion in the pantry at all times, so making a pot of soup is so very simple. It reminds me of the children’ s story of “stone soup” minus the stone of course. A delicious and satisfying soup is simply a matter of combining the ingredients you have on hand with a good broth. It’s experimental , but I don’t think I’ve ever prepared a bad soup. They’ve all been good, just some have been “yummier” than others. Secondly, I think about what we are in the mood for. If I have leftover rice in the refrigerator, I’ll consider chicken with rice or maybe a Mexican rice and meatball soup. Perhaps a creamy wild rice soup would be a good choice. If I have any ham left over I’d almost always make a split pea soup or navy bean. If I am craving a hearty chowder, I’ll combine potatoes, corn, onion, and peppers, and make up some cornbread on the side. If I feel like Mexican I’ll combine chicken, celery, black beans, corn, plenty of garlic and cumin and serve this with warmed tortillas. You can even garnish this with some cilantro, cheddar cheese and fresh onion. YUM! If you ever have any left over tortellini’s  or pasta you can make a delicious minestrone type soup by adding some beans and canned tomatoes with your chicken broth. Garnish this with some good parmesan cheese. The possibilities are endless and never boring.

When I make soup our home smells delicious, our tummy’s are full and we are warmed and comforted. I don’t think we’d get all of this from peanut butter and jelly sandwiches or chicken nuggets. Making a pot of soup is a blessing for you and your family. I hope you’ll make some today. Here are some ideas to try. For cream of Broccoli soup combine frozen chopped broccoli with chopped onion, chicken broth, and milk…thicken with flour. You can even add a can of cheese soup to make it a broccoli cheese.  Don’t let this boil once you’ve added the milk. Experiment and taste. For vegetable soup I add carrots, celery, onion, any other vegetables I have on hand with chicken broth. If I have any rice or pasta I’ll add these. You can even make a creamier soup by adding milk and thickening with flour or instant potatoes. Easy and good. For split pea soup Ill chop up leftover ham or even bacon and fry with garlic, onion, I’ll add chopped up carrots. and celery. Then chicken broth and about 2 cups of split peas…an inch of water over the peas too. Bring to a boil and then simmer for about an hour. Season to taste. Enjoy!

This is an adorable clip from a Shirley Temple movie.  Enjoy!!!

Finally, brethren, whatsoever things are true, whatsoever things are honest, whatsoever things are just, whatsoever things are pure, whatsoever things are lovely, whatsoever things are of good report; if there be any virtue, and if there be any praise, think on these things. Phil 4:8

Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things

Cream colored ponies and crisp apple streudels
Doorbells and sleigh bells and schnitzel with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things

Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver white winters that melt into springs
These are a few of my favorite things

When the dog bites
When the bee stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad

Let’s start at the very beginning,  A very good place to start
When you read you begin with – A – B – C
When you sing you begin with DO – RE – MI
DO – RE – MI , DO – RE – MI
The first three notes just happen to be DO – RE – MI
DO – RE – MI
DO – RE – MI – FA – SO – LA – TI…
(Oh let’s see if I can make this easier)
DO – a deer, a female deer…. RE – a drop of golden sun
MI – a name, I call myself…..  FA – a long long way to run
SO – a needle pulling thread….. LA – a note to follow SO
TI – a drink with jam and bread
That will bring us back to do oh oh oh
Doe! – a deer, a female deer…. Ray! – a drop of golden sun
Me! – a name I call myself….. Far! – a long long way to run
So! – a needle pulling thread…..La! – a note to follow SO
Tea – a drink with jam and bread
That would bring us back to do!
A deer, a female deer…..RE, a drop of golden sun
MI, a name, I call myself……FA, a long long way to run
SO, a needle pulling thread…..LA, a note to follow SO
TI, a drink with jam and bread…..That would bring us back to do…
DO – RE – MI – FA – SO – LA – TI – DO! – SO – DO!

Would you like a mini-vacation….a few minutes to escape?  Enjoy these scenes from one of my favorite movies.  Even though I’ve seen it many times before these scenes still touch my heart. ~Anne