Pork and Beans Bread

I got this recipe from the book "Plum Pudding Murder" by Joanne Fluke. It taste like Zuchini Bread. Try it before you turn your nose up at it!!!!!!

1 (15 oz) can of pork and beans
4 eggs, beaten
1 cup vegetable oil
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts
3 cups all-purpose flour

Spray two 9x5x3-inch deep loaf pans with Pam. Don't drain the pork and beans. Pour them into a food processor or blender, juice and all, and process them until they're pureed smooth with no lumps. Place the beatne eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well. Add the vegetable oil and the vanilla extract. Mix well. Add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated. Stir in the chopped nuts. Add the flour in one-cup increments, stirring after each addition. Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan. Bake at 350 degrees F for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes. Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread and then tip it out onto the wire rack. Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.

Do we look like dorks or what?

Kay wears his headphones because his 4 wheeler is noisy. I wear the handkerchief to keep the dust out. We have fun!!!!

Brazilian Meat Loaf

I got this recipe from Alessandra Wortmann when she appeared on Good Things Utah. She also has a blog at http://howicook.com/. My changes were Lipton beefy onion soup, no ham, and red bell pepper. I think this can be layered in a meat loaf pan. I think it would be fun to try it with the makings of pizza inside or a hamburger foil dinner makings inside. It has very good flavor.

2 lbs ground beef

1 package Lipton onion soup mix

1 large carrot

2 boiled eggs

6-8 slices of ham

4 ounces shredded cheese (mozzarella or cheddar)

1 tablespoon mayonnaise

3-4 slices of bacon

Oil (just enough to spray on your hands)

Mix onion osup mix and ground beef together, set aside. Put a large sheet of plastic wrap on the counter and spray it with oil. Then pad the meat mixture open to about a 13x8 rectangle (just like you soul for thin hamburgers). You may need to spray your hands with a little oil to make it easier to spread the meat. You want a nice thin layer. Then top it with the ham slices, carrots, sliced eggs and cheese. Starting with the side closer to you, roll the meat. Use the plastic to help you form the loaf. Transfer it to a cookie sheet (lined with foil). Spread the mayonnaise on top. Add strips of bacon over the top, wrapping around the sides fo the loaf. Bake at 350 degrees F for 40-50 minutes.

OPTIONS: Filling ideas: Spinach and cream cheese; 3 cheeses; prosciutto, artichoke hearts and brie; vegetables (green peppers, red pepopers, carrots, spinach, olives); all meat (ham, pepperoni and sausage). Another Option is to use ground chicken, sausage or turkey instead of beef.

Buttered Noodles with Chives

I got this recipe from The Neelys on Food Network. I used what I had in the house, which was Fettuncini, sweet onion, dried chives and Mizathra cheese. We really liked this recipe!!

1 (12 oz) package wide egg noodles
4 tablespoons unsalted butter, divided
1 small shallot, finely diced
2 cloves garlic, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons minced chives
2 tablespoon grated Parmesan cheese
1 tablespoon lemon juice

Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a collander and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon. Add the noodles to the skillet and toss to combine.

Greek Pasta Salad

I decided to try this recipe because I get tired of using Italian Dressing or Mayonnaise. I rinsed the kalamata olives to reduce the salt. I did not add the 1/4 teaspoon salt. I enjoyed this salad.12 oz dried mostaccioli or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halves
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
4 to 6 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves

Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions and olvies. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, garlic, salt and pepper. Cover and shake well. Drizzle over pasta mixture; toss to coat. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

Glenn Porter Weeter

Glenn Porter Weeter was the son of Joseph Warren Weeter and Anna Belle Jones Weeter. He was born in Rushville, Nebraska on March 19, 1887. He had one sister and seven brothers. The Weeter family lived in Ohio, Iowa and Nebraska.

They came to Utah in 1895. Glenn was eight years old at that time. Glenn and his father came before the rest of the family. They brought a car load of cattle with them. They first settled in Park City where Mr. Weeter worked for his brother J.C. in the lumber yard. When the rest of the family came out they settled on the outskirts of Park City. They sold milk.

They moved to Provo in May 1898. Glenn received his education in Park City and Lincoln School and Proctor Academy in Provo. He also studied Law, Mathematics and Bookkeeping through a corresponding school.

For several years he lived at the present home (1669 Jordan Ave) and worked on different farms in Grandview. He worked at the Summit Lumber Co in Park City in 1902 for 10 months. He left home at the age of fourteen and went to Pocatello, Idaho and worked at the Weeter Investment Co, a lumber yard, in 1903 for his Uncle J.C. Weeter. He started as a janitor, then yardman and finally a bookkeeper.

He went to Yellowstone for the first time in 1905 and built cabins and other buildings. He came back down to the lumber yard in 1905, and then did cement work. He laid many sidewalks and foundations in Pocatello, Idaho and three farms in Montana.

In November 1908 he went to work on the railroad as a brakeman. He was 20 years old. He worked on the railroad during winter and cement work in the summer.

He had his jaw broken in the year 1910.

In the spring of 1911 he drained ten acres of his Father's farm west of Nelson's Grove. Then he went to Yellowstone in the summer of 1911 and on into Gardner, Montana, then Livingston working on the railroad in 1912 and 1913. Then went back to Yellowstone and hired out to Milwaukee, Chicago and St. Paul in 1914.

He married Laura M Jacobson, May 3, 1915 in Salt Lake City.

They moved to West Yellowstone for one year. He had six horses and rove a stage coach for tourist.

Then moved 8 miles south of Ashton to Squirrel, Idaho and farmed on the Highland Ranch till 1920. On eight hundred acres, he raised grain. They lived there for five years. Then moved to Marysvale, Idaho and farmed on two hundred acres, irrigating. They lived there for two years.

He was always interested in public buildings and roads. While in Idaho, he and several neighbors built a road from Squirrel, Idaho to Drummond, Idaho in order to make shorter distance to haul their gran to elevators.

He came to Provo in November 1922 and bought the old Weeter home at Grandview. In 1923 he built a grocery and feed store on his property. He handled a great deal of fruit which was trucked out of Provo.

In 1928 he bought the Bean property on 1300 North 500 West and built the Riverside Motel which he rebuilt several times. Also built and ran a Cafe for five years, which was moved when the State road went through his property. He operated until his health caused him to retire.

Glenn was always very active and ambitious. He never started from capital. He earned all by hard work and good management. He loved to work and see progress.

He was very devoted to his family. To him, his grandchildren were his pride and wealth. Together we have three children and fifteen grandchildren.

Brown Sugar-Glazed Potatoes

I found this in a Scandinavian Cookbok I have. I used regular potatoes because that's what I had in the house. We loved it!!

Cook 12 to 16 small new potatoes (about 2-inch diameter) in boiling salted water to cover about 20 minutes or until tender. Drain and peel. Heat 3/4 cup firmly packed brown sugar, 1/4 cup butter or margarine and 3 tablespoons milk in large frying pan, stirring to blend. Add potatoes; shake pan over medium-high heat until potatoes are coated with some of the sauce. Makes 6 to 8 servings.

Spicy Onion Sauce

I found this on Food Network. Brian Boitano made it called "What's Up Dog". Since this was a last minute decision to make it I did not have the hot sauce or tomato paste. I used a little bit of ketchup in place of the tomato paste. I also added a red bell pepper. So mine was sweet rather than spicy. We liked it alot!!!!

2 tablespoons canola oil
2 onions, sliced
1 clove garlic, chopped
1 tablespoon hot sauce
1 tablespoon tomato paste
2 tablespoons white vinegar
2 tablespoons brown sugar
1 teaspoon paprika
Pinch salt and fresh ground black pepper

Serve on a hotdog with mustard.