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Wednesday August 25th, 2010
It's Fair Season!!!
New Hampshire Fairs
Maine Country Fairs
- Fryeburg Maine Fair dates: Oct 3-10, 2010- HAVE to go to this country fair at least once in your life.
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- The Oxford Maine Fair dates: Sep 12-18, 2010 –
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- Acton Fair in Acton, Maine - dates: Aug 26-29, 2010
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- Farmington Fair in Farmington, Maine - Sept 19-25, 2010
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Massachusetts Fairs
Country Fairs in Other States
Tuesday August 24th, 2010
Back to School Prep Tips:
Use the internet!
You can search for your school website
On it you can find the lunch menu
The summer reading lists
School supply lists
Classroom wish list
Student supply needs
You can search for your bus routes
I found mine on the website for the Citizen it told me what time the buss comes and what time they drop off.
Call your school with any questions people have been in the office all summer!
Talk to your neighbors they might have info you can’t get anywhere else like there maybe 2 bus stops near you and one is mainly older kids and one is mainly younger children.
Start practicing getting up and going to bed a week or two before it can take kids longer to readjust to the back to school schedule.
Friday July 16th, 2010
Best of the BBQ, recipes to share!
An idea for burgers: Take one patty add cream cheese & jalepno's then put another patty on top and seal. Then grill and enjoy!
Barbeque baked beans are always a welcome addition at any barbeque event. It's a shame that, in most cases, the host just opens a can of beans and heats them up and serves.
This recipe punches up the flavor and still makes it an easy dish easy to cook. Buy quality baked beans such as Bush's or Campbells.
Now if you really want to be ambitious you can cook your beans from scratch by getting the dry white beans. Be advised that cooking them yourself produces a superior bean but it takes a while to cook. So allow yourself the time to get it done.
Ingredients
1 large Vidalia onion, diced
2 cans of Bushes Baked beans (16 oz)
3 tablespoons of French's yellow mustard
1/4 cup Maple Syrup
1/4 cup light brown sugar
4 tablespoons Ketchup
1 tablespoon lemon juice
1/2 pound maple falvored bacon, cut into 1/2 inch pieces
Directions
Preheat oven to 350 degrees
Mix all ingredients with exception of the bacon in a Dutch oven
Top the beans with the bacon pieces
Bake covered for about 45-60 minutes
Basic & Easy Cole Slaw
INGREDIENTS:
* 1/2 head cabbage
* 1 large carrot
* 1 medium onion
* 1 1/2 cup mayonnaise
* 3 tablespoons sugar
* 3 tablespoons vinegar
* 1/2 teaspoon salt
DIRECTIONS:
Finely shred the cabbage, carrot and onion. combine well. Mix together the mayonnaise, sugar, vinegar, and salt. Add to shredded cabbage mixture and chill.
Decadent Banana Pudding
This recipe is based on an excellent dessert from Paula Dean of the Food Network. It's different because it uses Pepperidge Farm cookies instead of vanilla wafers.
We've served it several times and it's always a hit. I think the French vanilla pudding and creamed cheese make the difference. It's the best banana pudding I've ever had.
Ingredients
2 bags of Pepperidge Farm Chessmen Cookies
2 cups of milk
1 box of French Vanilla Pudding (5 oz)
6-8 bananas, sliced
1 package of softened cream cheese (8 oz)
1 can of sweetened condensed milk
1 container of thawed whipped topping
Directions
Using a 13 X 9 inch pan, line the bottom with 1 bag of cookies and then layer with bananas.
Combine pudding mix and milk in a bowl and blend together.
In another bowl mix the creamed cheese and condensed milk until it's smooth.
Fold the whipped topping into the creamed cheese mixture.
Add the creamed cheese mixture to the pudding mixture and stir gently.
Pour the mixture over the cookies and bananas.
Cover with remaining cookies.
Refrigerate until ready to serve.
Texas Mustard Potato Salad
INGREDIENTS:
6 large potatoes - peeled
3 eggs
1 onion, finely chopped
2 stalks celery, diced
3 teaspoons sweet or dill pickle relish(whichever you like)
1/4 cup chopped red bell pepper
2 tablespoons prepared mustard
3 tablespoons creamy salad dressing or mayo
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
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