THURSDAY --- DECEMBER 4, 2014

Frankie 1952

Just the name “Buckeye” brings back special memories of my sister, Frankie.  Every Christmas, she would make hundreds of these.  She’d bring Shillitos (local department store) shirt-boxes full of them to Mom’s for everyone to enjoy over the holidays.

They were Frankie’s specialty, but also a Christmas Tradition for the whole state of Ohio.  Since Ohio is The Buckeye state, that would only seem natural.  But really, they are loved all over the country.

Frankie & Nancy at Coney Island 1966

BUCKEYES

1 stick margarine                           

1-1/2 c. peanut butter                    

1 lb. powdered sugar

1 tsp. vanilla

Mix well.  Shape into balls; chill. 

In double boiler, melt 6 oz. chocolate chips and 2 oz. Paraffin wax (or 2 T. Crisco)

Using toothpick, dip peanut butter balls into the chocolate, leaving small area at top undipped.  Smooth over the hole from the toothpick.  Cool on waxed paper.

 

MY BROTHER-LAW

What wonderful memories Mom, Linda & I made on our many visits to the Navajo Reservation in Kayenta, Arizona and Monument Valley, Utah.  Visiting the trading posts and even attending all-Indian rodeos!  We developed a friendship with an Indian family which continues to this day. 

Somewhere along the line, my sister Linda met and married a local from the Reservation.  Although they divorced about two years later, they met up again after thirty years and remarried in 2007 and today they live on the Navajo Reservation in New Mexico. 

  My brother-in-law is Native American actor-now-minister Wil Yazzie.  Like me, Wil is a football fan AND a Diabetic, and I have chosen some fun Holiday Diabetic recipes which I think he will love.

First, this fry-bread recipe came from the reservation newspaper, The Navajo Times.  We had it at every meal we ate in Arizona and New Mexico.

NATIVE AMERICAN (NAVAJO)FRY BREAD

1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

Diabetic Butter Cookies

1 c. butter
3/4 c. splenda
1 egg
2 1/2 tsp. vanilla
2 1/4 c. flour

Preheat oven to 400 degrees. Cream together the butter & Splenda, mix well.   Add egg and vanilla, mix well.  Blend in flour until dough forms, 2-3 min. cover & chill dough for 45 min. 

Sprinkle flour onto counter & rolling pin.  Roll dough to 1/4 inch thickness 

Cut out shapes with cookie cutter.  Place cookies on an ungreased cookie sheet for 5 min.  Cool cookie sheet between batches

Diabetic Cocoa Mix

2 c. nonfat dry milk powder
1/2 c. lower-fat powdered nondairy creamer
1/2 c. unsweetened cocoa powder
10 packets Splenda or 1 tablespoon Splenda Measure
1 tsp. ground cinnamon (optional) 

Mix together all ingredients. Transfer to a self-sealing plastic bag. 

When ready to use, place 1/3 cup of the mix in a heat-proof mug. Add 3/4 cup boiling water and stir. (Makes 2-2/3 cups, enough for eight 3/4-cup servings) 

Per serving: 104 calories, 8 g protein, 7 g carbohydrate, 2 g fat 

Diabetic exchanges: 1 carbohydrate (nonfat milk)

MORE FROM MY AUNT DONA

Aunt Dona with my cousins, Dona Marie & Michael

Aunt Dona has always shared with me some of her most special recipes.  This is one of the best.  It’s a frozen peanut butter pie and it’s absolutely over the top when it comes to desserts!  She is one of the best cooks around, and I know my cousins (Gary, Cathy, Michael, Randy and Dona Marie) back me up on that. 

Make two of these pies and store one n the freezer to have on hand for unexpected guests.  This recipe is a keeper!

Aunt Dona & her daughters, Cathy & Dona Marie

 AUNT DONA’S PEANUT BUTTER PIE

8 oz cream cheese, soft

1/2 c. peanut butter              

1 c. powdered sugar

1/2 c. milk

9 oz. Cool Whip, thawed

1 graham cracker crust

Finely chopped peanuts (opt)

Chocolate syrup (opt)

Whip cream cheese until soft & fluffy.  Beat in peanut butter & powdered sugar.  Slowly add milk, blending thoroughly until well-mixed.  Fold Cool Whip into mixture.  Pour into crust.  Sprinkle with chopped nuts, or graham cracker crumbs.  Freeze until firm.  At serving time, you might like to drizzle a little Hershey’s Chocolate Syrup over each slice.  Store leftovers in freezer.

HAPPY VETERANS DAY

Hope everyone is having a beautiful day today.  It’s Veterans Day, and of course, I’m thinking of my Dad.  A World War II Navy Seabee, Daddy was a true HERO.  I honor him every day of my life, but today is just special for remembering him.  He was so proud of his service record, and although it must have been difficult for him to be so far from home and family, he was proud to serve and he always made sure that his children respected all military from every branch.

Thinking of World War II reminds me of my Uncle Johnny and Aunt Dona.  My Mom’s younger brother was I the Navy and stationed in California.  It was there that he met a beautiful woman named Dona Lake.  Needless to say, he never returned home.  They were married and began their family in San Diego.  Aunt Dona was gorgeous.  As beautiful as a movie star of the era.  And she was (and is) so sweet to everyone.  I adore her and always have.

There’s one in every family – a special someone who’s presence makes everyone feel good.  My Uncle Johnny was just that.  He’s always had a bit of the Gypsy wanderlust in his blood, so there were times we’d go for a few years without a visit.  But a child never questions things like that; and when I was growing up, nothing excited me more than when Uncle Johnny came to town.  He would come in carrying Pepsi and potato chips, and ordering White Castles for everyone.  We’d play games, watch basketball or boxing on TV, laugh and just have the greatest time ever.  Then, as quickly as he had breezed in, he’d be gone – and things seemed a thousand times more gloomy without him. 

Uncle Johnny is gone now and Aunt Dona lives in San Diego still.  But sometimes a strange car will pull up in front of my house, and for just a second, I’m that little girl once more … wishing it would be my Uncle Johnny blowing into town.

Today’s recipe is one that Aunt Dona shared with me for Chicken Divan.  It’s now one of my favorite meals.  Creamy and comforting.  I hope you’ll love it, too!

DONA’S CHICKEN DIVAN

3 or 4 chicken breasts, boned

2 (10 oz) pkg. frozen broccoli

1 cup water

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. lemon juice

1/2 tsp. curry powder

1 cup sharp American cheese, shredded

1/2 cup soft bread crumbs, mixed with 2 T. melted butter

Simmer chicken n water until tender.  Arrange broccoli in greased casserole dish.  Place halved chicken breasts (skin removed) on top of broccoli.

Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Sprinkle cheese and bread crumbs on top.

Bake at 350 degrees for 25 minutes.  Serve with rice.