Thursday, September 17, 2015

JAMES J. HILL'S HOUSE, ST. PAUL, MINN

When my husband and I travel, we especially enjoy going to historical sites. It wasn't any different when we recently went to Minneapolis for the TCU vs UM football game. Some of his fraternity brothers were also coming to the game with their wives. We decided to go a little earlier and stay a little longer since neither one of us had been their before. We managed to visit Historic Fort Snelling  (I'll share lots of pictures of it later.) and Minnehaha Park/Falls in Minneapolis, and the James J. Hill House in St. Paul. We wanted to go in the capitol but it was closed. (Looked like they were doing some repairs.) We also went to the Sibley Historic Site in Mendota, but it was also closed.

The leaflet for James J. Hill's House refers to it as Minnesota's Downton Abby. The 42-room (36,000 sq. foot) mansion was built in 1891 and used to be the largest private residence in Minnesota. Born in Canada, James Hill came to the United States when he was 17. He eventually advanced the rail business in the midwest all the way to the Pacific Ocean. You can read more about him here. Another good site is here.

James and his wife Mary had 10 children over 18 years, 7 girls and 3 boys. When they moved into the house, the oldest daughter had married and Walter, the youngest boy was 6. His middle son Louis became president of the company in 1907. James died in 1916 at the age of 77. Mary died at 74 in 1921. Neither had completed wills. In 1922 the children gave the house to the Roman Catholic Archdiocese of St. Paul and Minneapolis. The children had professional photographers photograph all of the rooms in 1922 as Mary had left them. In 1978 the Minnesota Historical Society required the mansion, restored it, and opened it to the public. All of the furniture in the house is original furniture. Pictures hang in the rooms to show visitors what the rooms looked like when the Hills lived in the house.

Enjoy a few pictures I took.
from the front
from the back
further west from the back
the grand staircase
This staircase is in the middle of a 2,000 sq foot hall. It is opposite the front door. When guests arrived, the ladies could go upstairs through a passageway before entering the hall. They could tidy themselves from the travel and then make a grand entrance down the stairway. 

The windows on the landing allowed extra light to come into the house. I took pictures of two of the stain glass windows. 
The end two looked like this and had the most color.


The middle two were the lightest in color. This was done to allow more light in the center down the stairs.
I didn't take a picture of the ones between.
In the formal dining room was a wall safe where the silver was stored. There was another wall safe behind it that opened into the den, but the docent said they didn't know what he kept in there. (I didn't take any pictures, but found the information interesting.)

When we went downstairs, my husband noticed the ceiling and asked the docent about it. All of the ceilings in the house are made of brick arches to make for stronger support. You just don't see them, because the arches were covered by a normal looking ceiling.

Outside on the back porch you could see the unpainted brick.

For security the windows on the lowest level were covered with bars. The doors had "pocket" bar doors that could cover the doorway. (I didn't take a picture of the pocket bar doors, but found them fascinating.)

This is a picture of the Cathedral of St. Paul that was located right across the street from the house. We wanted to go in, but they were having private services.



After we left we drove to nearby Nina's Coffee Cafe for a delicious lunch.



Beautiful area of St. Paul. The houses were just fabulous.

As I said, we had planned to go in the Capitol, but it was closed. I didn't get a picture of it either. You can see a picture of it here.

I will be sharing more pictures in the next few days. Hope you will check back in.

Wednesday, September 16, 2015

STOVE-TOP MACARONI AND CHEESE

I love "mac 'n cheese", but admit I quit buying it after my sons went off to college. When they were home, you could always find several of those blue boxes in my pantry. If I tried to buy a cheaper brand, my sons wouldn't eat it. It was our "go-to" meal when nothing else was easy to do.

Well, I just found a recipe for a really easy Stove - Top Macaroni and Cheese. I really think if I had made it instead of the boxed one, they would have never wanted me to buy the boxed one again.

Recipes We Grew Up With, a little From Taste of Home Books included Imogene Hutton's recipe for this absolutely delicious "mac 'n cheese". The recipe makes 4 - 6 servings so I cut it in half. Personally, my half version had at least 4 generous servings. I did decide to add a little pepperoni to make it more filling, but that didn't add that much to it.

My half amounts are in parentheses.



STOVE-TOP MACARONI AND CHEESE

1         package (7 ounces) elbow macaroni (1 cup)
1/4      cup butter or margarine (2 tablespoons butter)
1/4      cup all-purpose flour (2 tablespoons)
1/2     teaspoon salt (1/4 teaspoon)
Pinch of pepper
2        cups milk (1 cup skim milk)
2        cups (8 ounces) shredded cheddar cheese (1 cup)
Paprika, optional (I did omit)

Cook macaroni according to package directions.


Meanwhile, in a medium saucepan, melt butter over medium heat.


Stir in flour, salt, and pepper;
cook until bubbly.


Gradually add the milk; stirring constantly. 


Cook and stir until thickened.


Stir in cheese 
until melted.


Drain macaroni and add it to the cheese sauce.


Stir to coat. 

Sprinkle with paprika, if desired. (I omitted.)
I just sprinkled some more pepper on top and added some cut-up slices of pepperoni.




When I have a post with lots of picture, I try to remember to remind readers that if you use the print icon in the bar below, you will be given the option to omit the images. I you do not see the print icon, you need to scroll back up and click on the title of the post. That will take you to just the post and the icons to print and share in various places will be at the bottom. "Home" will take you back to my blog and the most recent post.

Tuesday, September 15, 2015

PEACH DUMP CAKE

While my husband and I were in Minnesota, I missed the monthly canasta meeting with my quilting friends. Friend Janice was the hostess and she served this Peach Dump Cake for dessert. She said it looked easy (and good, of course). I asked her to take pictures so I could share it with you. 



PEACH DUMP CAKE

1       can (14-1/2 oz) can peach pie filling, chopped
1       18-oz orange cake mix
2      eggs, beaten
1/2   cup sour cream
Optional : vanilla ice cream

Preheat oven to 350 degrees F.

Combine the pie filling, cake mix, eggs, and sour cream in an ungreased 9 x 13 - inch baking pan.

Mix with a fork until well blended.

Smooth top with a rubber spatula.

Bake for 40 to 45 minutes.


Serve with ice cream, if desired.

Monday, September 14, 2015

APPLE CAKE

After being gone for a week and coming back home to a house that had nothing "sweet" in it to eat, I had to find something in my new cookbook, The Farmhouse Kitchen, Amish Community Cooking from Greenville, PA. It actually didn't take me long to settle on James and Ida Lehman's Apple Cake recipe.

As soon as we finished eating dinner, I started getting everything out to make it. My husband asked me if I was making something....it was already 6:30 p.m. I told him I was going to make an apple cake that looked pretty easy and wouldn't take too long.

The only substitution I made was using my truvia sugar/stevia blend for the sugar. I considered using whole wheat pastry flour, but decided to just use the all-purpose flour. I think it would have been okay though. The directions just said to mix ingredients. I did fall back on my traditional way to mix ingredients to make a cake and that is what I am sharing. It said to serve warm with whipped topping. My husband and I did eat it when it was warm but without the whipped topping as I didn't have any. We didn't miss it....the cake was fabulous just "plain". I also ate a piece cold the next day and it was still fabulous...a little heavier tasting, but still "out of this world" delicious.



APPLE CAKE

1          cup sugar (I used 1/2 cup sugar/stevia blend)
1/2      cup shortening
2         eggs
1-1/2  cups flour
1          teaspoon soda
1          teaspoon cinnamon
1          teaspoon salt
1          teaspoon vanilla
3         apples, shredded

TOPPING:

1          tablespoon butter
1/2      cup brown sugar
2         tablespoons flour
1/2      cup chopped nuts (I used pecans)

Preheat oven to 350 degrees F. Grease or spray a 9 x 13 - inch pan. ( I used my homemade Pan Grease.)

Mix ingredients:


Cream sugar and shortening til light and fluffy.

Add the eggs and vanilla.


Combine the flour, soda, cinnamon, and salt in a small bowl.


Add to creamed mixture.

Add the shredded apples 
(I peeled and cored the apples and then grated them.)


Spread evenly in pan using a rubber spatula.


Combine the ingredients for the topping and sprinkle evenly over cake batter.


Bake for 40 - 45 minutes (40 was perfect for me).


Serve warm with whipped topping or not.



Friday, September 11, 2015

FAREWELL TO SARA AND SHELLEY

This summer the handbell choir at Platte Woods United Methodist Church said farewell to our director Sara and her daughter Shelley who was also a member of the choir with a pool party and potluck. While they are moving on to different chapters in their lives, we know that they will find their way back to Kansas City and the choir when those chapters are over. When that happens, we will be welcoming them with open arms.

Friend Judy had us all over to her house to enjoy her pool and grilled burgers. Everyone else bought a delicious dish to go with the burgers. I shared my Amish Home Baked Beans earlier this summer but was waiting for the others to send me their recipes. Two did and I am finally getting around to sharing them with you. (Sorry Jean and Krystle that it took me so long.)




JEAN'S SPAGHETTI SALAD

1       lb. spaghetti  - cooked and rinsed in cold water
1       green pepper chopped (red or yellow also, add color)
1       bunch green onions chopped
2      medium tomatoes chopped
1       small can chopped mushrooms (Jean omitted)
1       small can chopped black olives
1       jar McCormick's Salad Supreme seasoning
1       large bottle Wishbone Robust Italian Salad dressing (Jean said she doesn't always find the Robust so she uses a spicy or bold flavor one)

Mix all together and chill 8 hours, if possible.

Jean says the vegetables can be added or omitted according to your taste but that the colors make a pretty salad.

Krystle made this really delicious potato salad that she said was a Croatian dish. She adds everything to taste (when I asked for amounts). She makes it often and has developed her taste buds for it perfectly. You can experiment with the ingredients and come up with a side dish you and your family will enjoy.


















HUNKY POTATO SALAD

potatoes (any variety, but Krystle prefers red potatoes)
salt
pepper
oil (olive oil or any kind of vegetable oil
vinegar (white, cider, balsamic, rice, etc) 
sugar
onions/onion powder

Here are some more pictures from our party.






These were my baked beans,

Everyone in the handbell choir wished them the best and promised to stay in touch, at least through Facebook.

Thursday, September 10, 2015

SWEET AMBROSIA SALAD

When I was a kid, my mother made ambrosia. I loved it! So when I saw this recipe for Sweet Ambrosia Salad from Gooseberry Patch's 101 Homestyle Favorites cookbook, I knew I had to make it. 

The recipe called for pastel mini-marshmallows but you could just use white ones. I am sure if you are making this with children in mind, they would love the colored marshmallows. You could also use plain or vanilla yogurt in place of the sour cream.


SWEET AMBROSIA SALAD

1       20 - oz can pineapple chunks, drained
1       14-1/2 oz jar maraschino cherries, drained
1        8 oz container sour cream
1        10-1/2 oz pkg pastel mini marshmallows
1/2    cup sweetened flaked coconut



Combine fruit in a large bowl;

add the sour cream 


and stir until coated.

Fold in coconut 
and marshmallows; cover and chill overnight in refrigerator.

Makes 8 to 10 servings.