My kitchen is finished! Well, almost.. it is so finished that I smile every time I walk into the room. There are only two things to do before it is completely done and they are so small I still smile.
My built in microwave is above the new stove and the cabinet that was there had to be cut down to accommodate the microwave. Now they have to make the two doors smaller and that will be brought down on Tuesday of next week.
Also the backsplash is so awesome and has stainless steel in it. When they began returning the switch and plug plates back the old white plastic things were terrible and I went to Home Depot and bought stainless steel ones. There were none there for one plug that has a switch and plug and for the telephone cover so I ordered them and they are shipping them to me. Then it will be totally finished.
All I can say it it is an awesome room and I am excited.
My friend Linda Edson passed away last week and as I think I told you I inherited all of her many cookbooks. Now I have lots of new recipes to try out and a beautiful kitchen to work in. It doesn’t get much better than that. We now are working on other rooms in the house and soon with that and new siding I will basically have a new home.
One of the cookbooks I inherited is called Sassafras and it is filled with great recipes. One I tried this week:
1/4 cup butter, softened
2 tablespoons horseradish mustard
2 tablespoons chopped onion
2 tablespoons poppy seed
6 ounces thinly sliced ham
6 ounces sliced Swiss cheese
6 sandwich buns
Mix butter, mustard, onion and poppy seed. Spread mixture on both haves of each bun; layer a slice of Swiss cheese and several ham slices between halves. Wrap each sandwich in foil and grill or bake at 350 degrees 20 minutes. Serve warm.
This recipe makes six sandwiches so cutting it in half would be three and can be reheated the next day.
Old fashioned apple salad
2 large apples (Delicious or Granny Smith) unpeeled and cut into bite-sized pieces
1/2 cup raisins
1/2 cup pecan pieces
1/4 cup mayonnaise
2 teaspoons prepared mustard
2 tablespoons sugar
Juice of 1/2 lemon
In a large bowl, combine apples, raisins and pecans. Thoroughly mix mayonnaise, mustard, sugar, salt and lemon juice until sugar is dissolved. Pour over apple mixture and toss to coat. Serve immediately. Serves 4 to 6.
When I went to the funeral services for my friend on Friday I went early and stopped by my “Grouchy Bear’s” gravesite. That Veterans Cemetery at Higginsville is so beautiful and peaceful. I am proud he is buried there but he was not there when I visited. Guess he went fishing.
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Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.