LIST OF OLD TIME SAYINGS

This is a list of some old-time sayings I have gathered from old cookbooks. Hope you will enjoy them.

Willingness without action is like a cloud without rain; there may be lots of thunder and lightening but no parched ground is watered.

Too little to save, Too much to dump. That's what makes the housewife plump.

"A smile is a light in the window of the face by which the heart signifies it is at home and waiting. A face that cannot smile is like a bulb that cannot blossom." Henry Ward Beecher

You find yourself refreshed by the presence of cheerful people. Why not make earnest effort to confer that pleasure on others?

"Whatever is set before you eat, asking no questions for conscience sake." 1 Cor. 10:37

Be grateful for your doors of opportunity--and for the friends who oil the hinges.

I set out to find a friend, but couldn't find one; I set out to be a friend, and friends were everywhere.

"We may live without poetry, music and art,
We may live without conscience, and live without heart;
We may live without friend, we may live without books;
But civilized man cannot live without cooks."

"He may live without books--what is knowledge but grieving?
He may live without hope--what is hope but deceiving?
He may live without love--what is passion but pining?
But where is the man that can live without dining?"
By Owen Meredith

There is no indigestion worse than that of trying to eat your own words.

We do not know how inexpensive the seeds of happiness are or we should scatter them oftener.

Little acts of kindness are stowed away in the heart like bags of lavender in a drawer to sweeten every object around them.

Strive always to be like a good watch--open face, busy hands, pure gold, week regulated, full of good works.

BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

TURKEY NOODLE CASSEROLE

2 cups cooked, drained noodles 1 tbsp margarine, melted 5 tbsp grated Parmesan 4 to 5 slices cooked turkey 1 cup milk 1 cup shredded Cheddar cheese Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

clipart

ARGO CORNSTARCH LIGHT BATTER FOR FRYING MEAT AND VEGETABLES

This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford's. And try these easy and delicious recipes. You'll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters."

LIGHT BATTER

3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten

In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.
BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.