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Odessa, MO —
Our family had a great week! The First Annual Spooktacular Reunion was a big success.
After attending the Celebration of Life for Grouchy Bear, it was agreed by all that we need to get together more often. So my sweet niece, Rita Bennett Davis, and several others put together the gathering and it was well attended. Lots of hugs, good food, great fellowship and even our adopted daughter, Donna Dearman Gregory, flew in from Louisiana. Great day.
Jeff, the head cook, was ill and it was fortunate that a lot of “female cooks” brought lots of great food or we would have been in big trouble. Two “little ones” kept everyone jumping as Zada, age 4 and Lauren, (not sure of the age) had a fall but otherwise thoroughly enjoyed themselves.
The next generation, which were teenagers and above, were my grandchildren, which I thoroughly enjoyed, and their boyfriends and then my children, sisters, (their children and grandchildren) and many more. Why families don’t do this more often I cannot explain, but I am sure we have started a family tradition.
Blueberry Cream Cheese Pie
1 (9-inch) baked pie shell
1 (3-ounce) package cream cheese, softened
1⁄2 cup confectioners sugar
3⁄4 teaspoon vanilla
1⁄2 pint whipping cream
2 cups blueberry pie filling
Mix cheese, sugar, and vanilla. Whip cream and add to cheese mixture. Pour into baked pie shell. Cover top of pie with blueberry pie filling. Chill overnight before serving.
Date Nut Pie
1 9 inch pie shell
1 cup boiling water
2 (8-ounce) packages chopped dates
2 eggs
1-1⁄2 cups dairy sour cream
1 cup brown sugar, packed
1 cup coarsely chopped walnuts
1 tablespoon ground orange peel
2 tablespoons orange juice
1⁄4 teaspoon salt
3⁄4 teaspoon nutmeg
Prepare pie shell. Refrigerate until ready to fill. Pour water over dates in a medium bowl; let stand 10 minutes and drain. In a large bowl with rotary beater, beat eggs until fluffy. Blend in remaining ingredients, except dates. The final step, is to stir in dates. Pour into unbaked pie shell. Bake at 375 degrees for 45-50 minutes or until filling is set in center when pie is gently shaken.
Sauerkraut and Ribs
6-8 boneless, country-style ribs
1 large can sauerkraut
Roll ribs in flour and place in well oiled skillet. Brown ribs and remove from skillet, placing on plate. Allow to cool and then cut into smaller pieces. Place meat pieces into a large pan, add any skillet drippings and cover with water. Cook on low for several hours until well done.
Add sauerkraut, including juice (a second can of sauerkraut may be added but making sure you have plenty of water. Mix well and allow to continue cooking for another two hours on low. Stir occasionally. About 30 minutes before serving mix up a batch of dumplings (made from Bisquick) and drop into the sauerkraut for 10 minutes uncovered and then 10 minutes covered. When dumplings are finished the dish may be served.
See you next week.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and tips with readers for many years.
Our family had a great week! The First Annual Spooktacular Reunion was a big success.
After attending the Celebration of Life for Grouchy Bear, it was agreed by all that we need to get together more often. So my sweet niece, Rita Bennett Davis, and several others put together the gathering and it was well attended. Lots of hugs, good food, great fellowship and even our adopted daughter, Donna Dearman Gregory, flew in from Louisiana. Great day.
Jeff, the head cook, was ill and it was fortunate that a lot of “female cooks” brought lots of great food or we would have been in big trouble. Two “little ones” kept everyone jumping as Zada, age 4 and Lauren, (not sure of the age) had a fall but otherwise thoroughly enjoyed themselves.
The next generation, which were teenagers and above, were my grandchildren, which I thoroughly enjoyed, and their boyfriends and then my children, sisters, (their children and grandchildren) and many more. Why families don’t do this more often I cannot explain, but I am sure we have started a family tradition.
Blueberry Cream Cheese Pie
1 (9-inch) baked pie shell
1 (3-ounce) package cream cheese, softened
1⁄2 cup confectioners sugar
3⁄4 teaspoon vanilla
1⁄2 pint whipping cream
2 cups blueberry pie filling
Mix cheese, sugar, and vanilla. Whip cream and add to cheese mixture. Pour into baked pie shell. Cover top of pie with blueberry pie filling. Chill overnight before serving.
Date Nut Pie
1 9 inch pie shell
1 cup boiling water
2 (8-ounce) packages chopped dates
2 eggs
1-1⁄2 cups dairy sour cream
1 cup brown sugar, packed
1 cup coarsely chopped walnuts
1 tablespoon ground orange peel
2 tablespoons orange juice
1⁄4 teaspoon salt
3⁄4 teaspoon nutmeg
Prepare pie shell. Refrigerate until ready to fill. Pour water over dates in a medium bowl; let stand 10 minutes and drain. In a large bowl with rotary beater, beat eggs until fluffy. Blend in remaining ingredients, except dates. The final step, is to stir in dates. Pour into unbaked pie shell. Bake at 375 degrees for 45-50 minutes or until filling is set in center when pie is gently shaken.
Sauerkraut and Ribs
6-8 boneless, country-style ribs
1 large can sauerkraut
Roll ribs in flour and place in well oiled skillet. Brown ribs and remove from skillet, placing on plate. Allow to cool and then cut into smaller pieces. Place meat pieces into a large pan, add any skillet drippings and cover with water. Cook on low for several hours until well done.
Add sauerkraut, including juice (a second can of sauerkraut may be added but making sure you have plenty of water. Mix well and allow to continue cooking for another two hours on low. Stir occasionally. About 30 minutes before serving mix up a batch of dumplings (made from Bisquick) and drop into the sauerkraut for 10 minutes uncovered and then 10 minutes covered. When dumplings are finished the dish may be served.
See you next week.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and tips with readers for many years.
