Cooking Without Photos – Festive Lemon Bread

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Hello all! I’ve been focusing on trying not to melt. It’s been sooooo stinkin’ hot here. I haven’t even turned the oven on in 4 days. My family was starting to revolt so I figured I’d make more than one thing since the oven was on anyway. So, we had dinner and I made some dessert too. Score!

This week we travel to good ol’ Dickinson, North Dakota. Have I ever been there? Nope. I picked up this cookbook in Conway, AR at a thrift store. Whooop! Maybe someday I’ll get out west. There’s a lot out that way that I’d like to see. It’s just that..well, the beach isn’t that way…unless I drive super far!

I digress, Dickinson, ND. Dickinson was founded by a New Yorker named W. S. Dickinson in 1881. In just one short year, there were 100 buildings in Dickinson. Growth was helped out immensely by the railroad.

I had no idea, but a HUGE population of folks from the Ukraine settled there. They even have a Ukrainian Cultural Institute there. I’d love to see that!

On the total opposite end of the tourist spectrum is the Dickinson Dinosaur Museum. I know a little boy that would probably trade some Pokémon cards to get into that museum.

Now I read down the list of notable people from Dickinson and I only recognized one name and it was the actor who played Emmett Cullen from the Twilight movies 😬. Maybe some of you sports freaks will find their list more interesting.

On to the recipe!

This is a pretty big cookbook. I didn’t get too far at all thru, “ A Harvest Of Recipes: St. Wenceslaus Catholic Church Dickinson, North Dakota” and stumbled across Festive Lemon Bread. Puddin in bread?! Let’s do it!

Couple things:

  1. Salad oil = Vegetable oil
  2. I thought 1/4 cup of poppy seeds was too much. Turns out that it was a fine amount.

Perfect! Y’all enjoy!!

Cooking Without Photos – Glorified Chicken With Mushrooms

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Totally forgot about this one! Remember a couple of weeks ago when I talked about putting too much cayenne pepper in the zucchini with garbanzo beans? Then I said I figured out how to fix it by using part of this recipe. Let’s get into it!

Picture it. The early 90’s. You’re watching tv and a commercial comes on for “Chicken Tonight”. Then, before you know it, you start singing the jingle and flapping your arms up and down like a chicken. I can still hear it now, 🎶🎵I feel like chicken tonight, like chicken tonight. CHICKEN TONIGHT!!!🎵🎶

My mom used to make this for us and of course they stopped making it. Annoying! I’ve thought about this recipe on and off FOREVER!!! I remembered that the chicken was browned before the liquid was added and that my fave was mushroom flavored…I know you’re shocked.

Anyway, fast forward to a few weeks ago. I was flipping thru the previously shared cookbook, “What Would Zoo Like For Dinner” and came across Glorified Chicken With Mushrooms. JACKPOT!!! This was it! This was the dish straight from my childhood.

Couple Things:

  1. I used real mushrooms because we like them better.
  2. I used a big can of cream of chicken. It just made sense.
  3. Even when you pour the liquid over your chicken to serve, you will have a lot left over.
  4. This is where the zucchini and garbanzo bean recipe comes in.

I took the leftover zucchini dish and chopped it all up. Then, I took the left over chicken and deboned that. Next, I added all of that back into the liquid that was leftover from the chicken. Finally, I added a carton of chicken stock and it made the most delicious soup! Laws!!! It was delicious!

Y’all need to try it allllll!