Category Archives: Recipes

Having a tracheal tube never stopped her…

Recently, I presented at the Topeka & Shawnee County Public Library, Topeka, Kansas, on Clementine Paddleford.

At the end of the presentation, I answered questions.  Most of the questions I have been asked before.  But, one question got me to thinking…”Why don’t you focus more on the fact that Paddleford had a tracheal tube and how hard it must have been for her to do her job with it?”

I do mention in my presentation that Paddleford had throat cancer and elected for a partial surgery so that she could continue to talk with a tracheal tube.  I also talk about how hard of time she had re-learning to talk and getting used to the tube.  It took her a year with many trips back and forth to the hospital and dealing with pain.  The tube was held in place with a velvet ribbon.

Paddleford, herself, stated that because of the raspy whisper of her voice caused by the tracheal tube “people remember me.”  She also said that the only things she couldn’t do, that she liked to do, was to play tennis and go swimming.  Because of the tracheal tube she could not go on lecture circuit, the radio, or television.  These are some reasons, she is largely forgotten about today.  Otherwise, the tracheal tube never got in her way of doing what she loved: being a journalist-food writer.  Paddleford traveled wherever she wanted to go, interviewed whomever she wanted to interview, wrote about them, turned in her receipts, and got paid.

So, who is Clementine Paddleford?  She is the best known food editor, you never heard of.

December 28, 1953, Time Magazine declared Clementine Paddleford, “the best known food editor in the U. S.”

Here is the program from the Wilder Society Tea where I presented.  They put together this booklet because they wanted to share the recipes of the food served at the tea with those in attendance.  Recipes are from Paddleford’s 1960 book How America Eats.

Note, if you decide to make these recipes, remember they are from 1948 to 1960, and they are not as sweet as desserts are today.  So, if you are looking to cut back on sugar, but still want a dessert, use one of the recipes below.











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And the Winners Are!

All winners have been notified and the books are on their way!

Congratulations to:


Janice J. is the winner of Hometown Appetites!  Hope you enjoy learning about Clementine Paddleford and trying out some of the recipes.









He wrote me a note saying that he too had a nose for justice!  The winner of A Nose for Justice is James W.








Mary Z. is the winner of A Flower for My Mother. 

The stories in this book are fun for both young and old.






The winner of Both Sides of Nice is Helen R.








Thanks to everyone who participated in this giveaway.

The next giveaway is Banned Book Week Giveaway, September 15-30.  Again this is a hop that I am participating via




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Featuring Children, Tweens & YA Authors

Are you a Children’s Author?

Do you write for tweens?

What about Young Adults?

I am paying it forward in 2017 by featuring authors on my blog.

Sign up for me to feature you on the Feature Calendar page!feature-md

Occasionally, there will be bonus material, giveaways, reviews and more!


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Homemade Candy Recipes

downloadThe holiday season is upon us and it has been a tradition in many homes to make candy at this time of year.

One of my favorites is “Buckeyes.”


2 cups smooth peanut butter

1 cup (2 sticks) butter, softened

1-1/2 pounds confectioners’ sugar

1 (12 ounce) package semisweet chocolate chips


In a large bowl, combine peanut butter and butter.  Mix until smooth.  Gradually add confectioners’ sugar, stirring until thoroughly mixes.  Form mixture into 1-ince balls, place on a waxed, paper-lined, rimmed baking sheet, and chill for one hour.

In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips stirring until smooth.  Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides, except the top quarter.  Place on the prepared baking sheet and remove toothpick.  Using your finger, fill in the hole left by the toothpick.

After all the peanut butter balls have been dipped into chocolate, chill or freeze until ready to serve.

In today’s pdf cookbook – Homemade Candy Recipes 20 Old-Fashioned Recipes for Chocolate Candy Fudge More, Mr. Food adds paraffin wax to the recipe.  The wax helps to keep the chocolate from melting as fast and gives the candy a shine.

I have never used paraffin wax and these candies turn out fine without it.

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Pies and Pastries

Pies & Pastries

Did you know that “stressed” spelled backwards is “desserts”?

I love desserts.  Cherry and apple pie are at the top of my favorites list.

According to author, Janet Pittman, “Pastry has traditionally been a container for the workingman’s lunch.  Miners in England’s Cornwall left home every morning with a pastry-wrapped meat mixture in their pockets. The farmer in america came home at noon to chicken pot pie–a kind of chicken stew topped with a pastry lid.”

Restaurant chefs created puff pastries and across the Mediterranean travelers found flaky pastry sheets called filo or phyllo that were usually layered with dried fruits and nuts with lots of syrup.

Pittman states, that “a thrifty housewife in New England, trying to stretch her meager staples, discovered that a shallow pan needs less filling than a deep dish.  And that was the beginning of the basic round, shallow pie.”

Pies & Pastries will help the beginner pie/pastry maker in every way, from the equipment needed to making crust and how to decorate the top of the pie with a woven lattice design or how to flute the pie crust edge.  In a nut shell, this book is about the basics of creating pies and pastries.

No matter your ethnic background, there is something in this book for everyone.  There are recipes for Ratatouille Pie, Grandma’s Apple Pie, Pot Pies, Kulebiaka, Bacon-Tomato Rarebit, Calzones, Cornish Pasties, Pissaladiere, Empanadas de Queso, Sigaras, tarts, fruit pies, meat pies, Strudels, and much more.

Here is a recipe for “Baklava,” a Middle Eastern sweet.

3 cups finely chopped walnuts

1 teaspoon ground cinnamon, if desired

About 3/4 cup butter

1/4 cup vegetable oil

1 pound fresh or thawed frozen filo sheets

40 whole cloves, if desired

Honey syrup, see recipe below


Honey Syrup Ingredients:

3/4 cup sugar

3/4 cup water

1 teaspoon lemon juice

1/3 cup honey


Combine walnuts and cinnamon, if desired.  Set aside.  Melt 3/4 cup butter and stir in oil.  Lightly brush a 13 inch by 9 inch baking pan with butter mixture.  Place 1 filo sheet in prepared pan, folding to fit in pan.  Lightly brush with butter mixture.  Repeat with 5 more filo sheets. Sprinkle the last sheet with a third of the nut mixture.  Place 1 filo sheet on top of the nut layer, folding to fit in pan.  Lightly brush with butter mixture.  Repeat with 3 more filo sheets.  Sprinkle the last shhet with half the remaining nut mixture.  Place 1 filo sheet on top of nut layer, folding to fit in pan. Lightly brush with butter mixture.  Repeat with 3 more filo sheets.  Sprinkle last sheet with remaining nut mixture.  Top with remaining filo sheets, folding to fit pan and brushing each sheet with butter mixture.  Press top layer firmly all over to lightly compact layers.  Trim any pastry that sticks above top layer.  Brush top with melted butter mixture.  If necessary, melt more butter.

Preheat oven to 350 F (175 C ).  With the tip of a very sharp knife, score a diagonal line from corner to corner.  Do not cut through layers.  On the same diagonal, score a line from the center points of adjoining sides.  Score a line between first line and second line.  Score another line between the second line and the corner.  Repeat on the other side of the first diagonal line.  Repeat all diagonals in the opposite directions to make 24 full diamonds and 16 half diamonds.

If desired, insert a clove in center of each piece.

Bake 30 minutes.

Immediately after placing Baklava in oven, prepare Honey Syrup.

After Baklava bakes 30 minutes, reduce heat to 300 F (150C ).

Bake 30 to 40 minutes longer until light golden brown.

Remove from oven.  Cut pastry on scored lines.  Pour Honey Syrup evenly over cut pastry.  Cool,  Makes 40 servings.


Honey Syrup:

Combine sugar and water in a medium saucepan.  Stir frequently over medium heat until mixture comes to a full boil.  Reduce heat and simmer 5 minutes.  Stir in lemon juice and honey.  Cool slightly.




Pies & Pastries, Appetizers, Main Dishes & Desserts

Published by HP Book, 1982

You can find this book on Amazon for the price of 1 cent to $133.

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Dining on a Dime

51anxmjvlll51egubibaplDining on a Dime Cookbook by Tawra Kellam and Jill Cooper, (Temple, TX: T&L Group), 2004 was formely published under the titled, Not Just Beans.

On page 3 the authors tell you how to save money throughout the year by giving up something.  For instance, in 2004, if you gave up one pizza delivery each week (they say the cost is $20) that you could save $1040 over the course of one year.

Page 8 “Basics of Frugal Cooking” are suggestions to help you spend less on your grocery bill.  For instance, “Drink water with your meals.”  You will save on the amount you spend on milk, juice or soft drinks.

Plan your meals in advance.  That way when you go shopping you buy only what you need.

This book has tips on how to eat better and spend less, to make your own baby food, how to save on herbs, and it even has a shopping list that you use.  There is a “Freezer Guide” that tells you which recipes freeze well, the foods that do not freeze well, and several freezer tips.

No cookbook would be a cookbook without recipes.  And this book is packed with recipes for even the most pickiest eater.  And the recipes are simple and the instructions are easy to follow.

Here is a Ham and Bean recipe that will warm you up this cold winter.

2 cups dried lima or great northern beans, washed well

1 teaspoon salt

1/8 teaspoon pepper

2 cups ham, cubed in pieces

Soak beans overnight in 6 cups of water.  Drain and put in pot with 6 cups fresh water.  Season with salt and pepper.  Add ham and simmer over low heat for 2 to 3 hours or until beans are tender.  Serves 6 to 8.

If you serve a bowl of this ham and bean with corn bread you have a low cost hearty meal that keep you warm while the weather outside is either cold or swirling with snow.



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Dwight D. Eisenhower’s Vegetable Soup

When I was researching Dwight D. Eisenhower and his hometown, I came across some of his favorite recipes.

Here is “Recipe of Dwight D. Eisenhower for Vegetable Soup”

“The best time to make vegetable soup is a day or so after you have fried chicken and out of which you have saved the necks, ribs, backs, un-cooked.  (The chicken is not essential, but does add something.)

“Procure from the meat market a good beef soup bone–the bigger the better.  It is a rather good idea to have it split down the middle so that all the marrow is exposed.  I frequently buy, in addition, a couple pounds of ordinary soup meat, either beef or mutton, or both.

“Put all this meat, early in the morning, in a big kettle.  The best kind is heavy aluminum, but a good iron pot will do almost as well.  Put in also the bony parts of the chicken you have saved.  Cover it with water, something on the order of 5 quarts.  Add a teaspoon salt, a bit of black pepper and, if you like, a touch of garlic (one small piece).  If you don’t like garlic put in an onion.  Boil all this slowly all day long.  Keep on boiling till the meat has literally dropped off the bone.  If your stock boils down during the day, add enough water from time to time to keep the meat covered.  When the whole thing has practically disintegrated pour out into another large kettle through a colander.  Make sure that the marrow is out of the bones.  I advise you to let this drain through the colander for quite a while as much juice will drain out of the meat.  (Shake the colander well to help get out all the juice.)

“I usually save a few of the better pieces of meat to be diced and put into the soup after it is done.  The rest of it can be given to your dogs or your neighbor’s chickens.  Put the kettle containing the stock you now have in a very cool place, outdoors in the winter time or in the ice box; let it stand all night and the next day until you are ready to make your soup.

“You will find that a hard layer of fat has formed on top of the stock which can usually be lifted off since the whole kettle full of stock has jelled.  Some people like a little bit of the fat left on and I know a few who like their soup very rich and do not remove more than about half of the fat.

“Put the stock back into your kettle and you are now ready to mak your soup.

“In a separate pan, boil slowly about a third of a teacupful of barley.  This should be cooked separately since it has a habit, in a soup kettle, of settling to the bottom and if your fire should happen to get too hot it is likely to burn.  If you cannot get barley use rice, but it is a poor substitute.

“One of the secrets of making good vegetable soup is not to cook any of the vegetables too long.  However, it is impossible to give you an exact measure of the vegetables you should put in because some people like their vegetable soup almost as thick as stew, others like it much thinner.  Moreover, sometimes you can get exactly the vegetables you want; other times you have to substitute.  Where you use canned vegetables, put them in only a few minutes before taking the soup off the fire.  If you use fresh ones, naturally they must be fully cooked in the soups.

“The things I like to put into my soup are about as follows:

1 qt. of canned tomatoes

1/2 teacupful of fresh peas.  If you can’t get peas, a handful of good green beans cut up very small can substitute.

2 normal sized potatoes, diced into cubes of about half-inch size

2 or 3 branches of good celery

1 good-sized onion (sliced)

3 nice-sized carrots diced about the same size as potatoes

1 turnip diced like the potatoes

1/2 cup of canned corn

A handful of raw cabbage cup up in small pieces

“Your vegetables should not all be dumped in at once.  The potatoes, for example, will cook more quickly than the carrots.  Your effort must be to have them all nicely cooked but not mushy, at about the same time.

“The fire must not be too hot but the soup should keep bubblings.

“When you figure the soup is about done, put in your barley which should now be fully cooked, add a tablespoonful of “Kitchen Bouquet” and taste for flavoring, particularly salt and pepper and if you have it, use some onion slat, garlic salt and celery salt.  (If you cannot get “Kitchen Bouquet”, use one teaspoonful of Lee and Perrin’s Worchestershire Sauce.

“Cut up the few bits of the meat you have saved and put about a small handful into the soup.

“While you are cooking the soup do not allow the liquid to boil down too much.  Add a bit of water from time to time.  If your stock was good and thick when you started, you can add more water than if it was thin when you started.

“As a final touch, in the sprintime when nasturtiums are green and tender, you can take a few nasturtium stems, cut them up in small pieces, boi them separately as you did the barley, and add them to your soup.  (About one tablespoonful after cooking).”


This recipe was found while researching at the Dwight D. Eisenhower Library, Abilene, Kansas.  It was such a long time ago, that I have lost the box and file number of the original document, yet, I wanted to be sure to give the library credit for this recipe.




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