INSTANT BREAKFAST

MINI FROZEN OMELETTES MAKE QUICK BREAKFAST

Recipe  -  Makes 13 omelettes

18 Eggs, lightly beaten

1/2 t. Salt

1/2 t. Pepper

1/2 t. Garlic Granules

1/2 t. Onion Granules

1 t. Smoky Paprika

7 T. Butter, each pat cut in half

6" to 8" non-stick frying pan

Preheat pan on medium heat. Beat all ingredients together well. drop 1/2 of a tablespoon of butter into pan and tip pan to cover. Pour 1/4 to 1/3 cup egg mixture into pan to just cover the bottom. When edges cook, draw them to center and tip pan to spill runny egg out to edges. cook about 1 minute and fold in half,then in half, again. Remove to a plate. Center may be a little soft but that's okay. Continue as before until egg mixture is all used up.Cool, wrap in waxed paper and freeze in an airtight container. To serve, nuke on speed defrost 45 to 90 seconds until hot on both sides, good with salsa and sour cream.

Cook until edges are a little dry, then draw them toward center and tip pan so runny eggs go out to edge. Cook about a minute more.

Fold in half and cook about 30 seconds. then, in half again and cook another 30 seconds.

Remove to a plate.

Let cool, wrap lightly in waxed paper and place in an airtight container to freeze. To serve, Nuke 45 to 90 seconds on Speed Defrost, until hot on both sides and serve alongside ham and pancakes or toast.

Almond Apricot Shortbread

Well, this a yummy thing to make.....and not too difficult....Almond Apricot Shortbread

Tonight is our quilt guild meeting and I needed something kind of special, so I had this idea and decided to give it a whirl. I figured, if it didn't work, I could always make a spice cake (my default setting)!

But it worked, so I'm sharing it with you.

It's basically, shortbread and apricot jam or preserves....

Here's the recipe:

Almond Apricot Shortbread

For the Shortbread and Topping:

3 3/4 c. All Purpose Flour

1 1/4 c. Sugar

1 1/2 c. Butter

1 t. Almond Extract

Sift Flour and Sugar together into a mixing bowl. Sprinkle evenly with Almond Extract and stir with a fork. Cut butter into small squares and add the flour mixture, tossing to cover each piece. Work with fingers all through the mixture until is looks like fairly small bread crumbs and will stick together when squeezed. Remove 1/3 of the mixture to a small, separate bowl to make the topping and add (to the small bowl):

1/2 c. Rolled Oats

Work the Oats in well and set aside.

You will need a 16 oz. jar of Apricot Jam or Preserves

Or, you can make your own:

2 c. Dried Apricots, cut in eighths

Water to cover

1 t. Almond Extract

1/2 c. Sugar

2 t. Corn Starch, dissolved in 1/4 c. Water

Place all ingredients, EXCEPT the Corn Starch mixture, in a 2 quart saucepan and cook and stir on the stove (medium heat) until fruit is completely rehydrated and soft, with just a bit of "tooth" to it. 

I cooked mine in the microwave in 2 minute increments. In either case, ADD WATER AS NEEDED to keep it moist. There should be a little water in the bottom of the pan after cooking. When the fruit reaches the desired consistency, add the Corn Starch mixture. Cook another minute or two to take away the raw taste and set aside.

Place 12 paper liners in a muffin tin and add a heaping tablespoon of shortbread into each cup. Press the dough in firmly. Use all of it. Spoon the apricot mixture in using the tablespoon and spread evenly. Use all of it.

Spoon the topping over all, using all of it, and pressing it down gently.

Bake at 325 degrees F. for 30 minutes. Allow to cool in the tins, then remove and serve.

Seems like a nice dessert for an Easter tea......

Chili Rellenos Casserole

Chili Rellenos Casserole

1 can Enchilada Sauce, Mild

2 small cans Green Chilies

2 cups Shredded Cheese

6 Crepes

Gather your ingredients.  I made my crepes a few weeks ago and froze them.  I will show you, soon, how to make crepes.  I know this is a little different approach to Chili Rellenos but it is my attempt to duplicate the dish as it was presented to me years ago by a Mexican cook in a little restaurant I used to visit.  I like the egginess of the crepes and they're a little lower in carbs than flour or corn tortillas.

Rinse and drain the chilies.  You can remove all the seeds, if you like.  I leave some in because I like how spicy they are.

Put a couple of tablespoons of sauce on a plate.

Place the crepe on the sauce and swirl it around to coat it....

then, flip it and swirl it some more.  This gets pretty messy, so keep a damp cloth close by to keep your fingertips clean....especially if you are trying to snap pictures while you work, ha, ha.

Open the chili and lay it on the crepe.

Sprinkle some cheese on it.  You could also use a slice of cheese, if you like.  I didn't have slices today.

Roll it up and.....

place it in your dish, seam side down....

and keep going until you fill the dish.

Pour the remaining echilada sauce over the top....

and sprinkle on the rest of the cheese.  You're all done.

Today, we're having these with Warm Bean Salad and lettuce greens.  Just heat the Rellenos until they are hot and bubbly at about 325 degrees F. for about 30 minutes.  We love these and hope you will enjoy them too.  If you don't want to make crepes (who does when its 90 degrees outside?), just use flour or corn tortillas.  

A Calming Tea

Sometimes I need a really calming tea to help me relax.  In our rather isolated community, 40 miles from everywhere, so to speak, I can't always buy what I want at the moment.  So, much of the food we eat, we also store, either dried, canned, or frozen.  Most of the calming teas on the market include the ingredients we put together for our product.  Here's the mix in our big stainless steel mixing bowl:

Calming Tea Recipe

Ingredients, above, clockwise from the left:

3 c. Dried Spearmint

1 c. Dried  Lemon Grass

1 c. Dried Passion Flower

1/4 c. Dried Orange Peel

1/4 c. Dried Rose Petals

1/4 c. Dried Cascade Hops

2 c. Dried Chamomile 

We bought most of the ingredients from San Francisco Herb Company.  They didn't have hops, though.  I Googled the hops and found a company in Oregon, where they grow a lot of them.  I've seen them growing in the fields on huge networks of wires some 20 feet high.  They grow on vines that go on and on.  When you break the cones apart, they leave a kind of sticky substance on your fingers....like sugar.  My herb books says they have a relaxing effect.  No wonder beer used to make me so sleepy!

Hops come in small cones.  We break them apart for use in the tea.

Measuring the Spearmint.  Yum.

Measuring the Passion Flower.

Lovely Rose Petals

Mix.....

And Mix....

And Mix...

Put it in a 2-quart canning jar...

....and store it away.

Left to right:  Passion Flower, Orange Peel, Hops, Chamomile, Lemon Grass, Calming Tea, Spearmint and Rose Petals.

To make your cup of tea - Take up a teaspoon or so of the mixture in a tea ball.  Put the ball in your cup and pour very hot water over it.  We have a water machine that uses bottled water which also quick-heats it, and I use that.  I add sweetener to my tea but the spearmint makes it wonderfully mellow and sweet all by itself.  When I have company, I make this tea in a pot.  The stronger the tea, the more calming the effect.  It's great as a sleep aid.  Enjoy!

Aaaaaaah.........

St Patrick's Day Feast - Vermont Style

Sons of John Donahue and Ellen McCarthy


A little Irish music.....click to it and come right back....Anthony Kearns, Boolavogue, a song of the 
first Irish Revolution.  The last two verses.......

At Vinegar Hill, O'er the pleasant Slaney

Our heroes vainly stood back to back

and the Yeos at Tullow took Father Murphy

and burnt his body upon a rack

God grant you glory, brave Father Murphy

And open Heaven to all your men

the cause that called you may call tomorrow

in another fight for the Green again 

Our Irish family side, the Donahue's came out from County Kerry to Vermont during the Famine Years, the 1840's.  They settled in the Burlington area and ran a dairy and cheese factory for many years there.  Their favorite St. Patrick's Day dinner was New England Boiled Dinner.

Here's the recipe.......

New England Boiled Dinner

For the broth, in a large stock pot:

One Ham Bone
1 carrot, cut in half
1/2 onion, root end attached to keep it together
1 stalk celery, cut in half
Water to come 2/3 of the way up the pot


Simmer until the broth is tasty, about 2-3 hours. Remove bone and veggies and bring up to a boil. 


Add the following ingredients in the order given, allowing them to boil 5 minutes between each addition:


6 Rutabagas, peeled and cut in bite-sized pieces

6 to 12 Carrots, peeled and cut in bite-sized pieces 

6 Potatoes, peeled and cut in bite-sized pieces

1/2 to 1 whole Cabbage, cut in wedges, 1 per person to be served

When the Cabbage is fork-tender, add:


Ham slices 1/4" to 1/2" thick,  to serve 6 to 8 people, or however many you have 

Let cook just until the meat is heated through.  Turn off heat.  Warm a soup tureen with hot water.  Spoon the dinner into the tureen and place it in the center of the table with a slotted spoon, ladle and tongs for serving.

Some people like the broth with the dinner, others like the dinner, dry.  It's all a matter of taste, so I keep the ladle handy, just in case.  We serve this on pyrex pie plates....it's been a tradition in our little family for all the time we've been together!  

We like it that way because it can be a little messy when you're trying to sort out the taters from the 'bagas and carrots and the ham and cabbage.

----------------------------------------------------------------------------------------- 

Great Aunt Abbie Donahue Carey - About 1900

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 Family of John DONAHUE, Son of Michael Donahue and Mary Boyles, probably, of County Kerry, Ireland

First Generation

      1. John DONAHUE  was born about 1832 in , , Ireland. He died on 24 Jul 1915 in Essex Jct, Chittenden, Vermont. He was buried on 27 Jul 1915 in Essex Jct, Chittenden, Vermont.

 His parents are  Michal and Mary Denuhu. Found on the 1850 Census

 Milton Township State of Vermont, Chittenden County page 211.

The term " Lost Nation " is an area between the towns of Essex and Colchester

In Chittenden County, Vermont. This is the area where the Donahue home place is

located and where John Donahue and Ellen  Mc Carthy raised their family. The

following found in the Burlington Archives Church  St. Mary's  now The

Cathedral of Immaculate Conception; translated from the Latin-

    "On April 21, (1863) Ijoined in marriage John Donahoe, age 27 born in

Ireland and living in Colchester,son of Michael Donahoe and Mary Boyle and

Ellen McCarthy, age 24, born in Ireland and living in Colchester,daughter of

Daniel and Ellen Lynch. Witnessed by Charles Mc Carthy and Margaret Reagan.

Signed Rev. J.M Cloraec.

Relative to the property owned in Essex,the following are found in town records

Vol. 32 P.,218-19 Dated October 28, 1915. a deed conveyed by Sarah and Rachel

Oliver to John Donahue dated May 3, 1873(Vol., 16 pp.,71-72 ) reads partially

as follows"All and Same land conveyed to us by Probate Court as heirs of

Alexander Oliver......Said land is 50 acres a part of Lot #11, set aside for

support of schools according to Charter(Origiinal 1763) . There is an annual

rent of$7.50 so long as wood grows and water flows.Also all the tools and

equipment thereon.

Certificate of Death of John Donahue died July 24 1915, Essex, Chittenden,Vermont. Buried July 27,

1915,

Essex Junction, Vermont. According to his death certificate, John was 78 years old. This means he was

born

in 1837. Certificate # 28.(203)

Cause of death: Myrocarditis-Chief coontributing to old age.

Obituary:  Burlington Free Press 27 Jul 1915, page 4; age 79 years; died at home.

John married Ellen MC CARTY  daughter of William MC CARTY and Ellen LYNCH on 21 Apr 1863 in Burlington, Chittenden, Vt. Ellen was born about 1840 in , Ireland. She died on 3 Apr 1914 in Essex Jct, Chittenden, Vt. She was buried on 6 Apr 1914 in Essex Jct, Chittenden, Vt.

Death Certificate of Ellen (McCarty) Donahue: died April 8, 1914, Essex,Chittenden,Vermont. She was

about

69 years old but not aboslute.

Cause of Death: Myocarditis- Chief- contributing to old age. Buried in Essex Junction, Vermont, April 6,

1914.

Certificate # 28(136).

Obituary:  Mrs. John Donahue; Burlington Free Press; 4 Apr 1914; born County Cork, Ireland; came

to this country as a young girl; buried Holy Family Cemetery; Essex Jct., Vermont.

John and Ellen had the following children:

               2 M        i.  Thomas DONAHUE  was born on 11 Jan 1864 in Essex, Chittenden, Vt. He died on 1 Dec 1936 in Essex Jct, Chittenden, Vt.

Death Certiificate of Thomas Donahue died December 1, 1936 at 4 a.m. Pearl Street,

Essex Junction, Vermont.

Thomas was 72 years, 10 months,  23 days old. Certificate #184

Thomas married Josephine CHAMPAIGNE  on 6 Jun 1887 in Burlington, Chittenden, Vt.. Josephine was born about 1864 in Burlington, Chittenden, Vt..

               3 M        ii.  Daniel DONAHUE  was born on 13 Oct 1866 in Essex, Chittenden, Vt. He died on 5 Nov 1866.

This child is a twin of child #3

               4 M       iii.  No Name DONAHUE  was born on 13 Oct 1866 in Essex, Chittenden, Vt. He died on 5 Nov 1866.

 This child is twin to child #2 and has no recorded name.

               5 F       iv.  Abby DONAHUE  was born on 26 Oct 1867 in Essex, Chittenden, Vt. She died on 24 Jul 1956 in Colchester, Chittenden, Vt. She was buried on 26 Jul 1956 in Holy Fam Cem, Essex Jct, Chittenden, Vt.

Death Certificate of Abbie (Abby)(Donahue Carey died July 25 1956, Colchester,

Chittenden, Vermont

Abbie was buried on July 26, 1956, Holy Family Cemetery, Essex Junction, Vermont.

Certificate # 155.

Cause of Death: Acute Pulmumnary Edema- 6 months.

Abby was a retire nurse.

Abby married Mahlon CAREY .

               6 M       v.  William C DONAHUE  was born on 3 Oct 1869 in Westford, Chittenden, Vt. He died on 29 Dec 1944 in Colchester, Chittenden, Vt. He was buried on 2 Jan 1945 in Essex Jct, Chittenden, Vt.

Death Certificate of William C Donahue died December 29 1944, Essex, Vermont.

Buried January 2, 1945,

Essex Junction,Vermont, William C. was 75 years 2 months 26 days old at his death.

Certificate #155.

Birth Certificate of William C. Donahue, born October 3, 1869, Westford, Vermont.

William married Martha MC CUEN .

               7 M      vi.  Michael Frank DONAHUE  was born on 5 Jan 1872 in Essex, Chittenden, Vermont,USA. He died on 11 Aug 1946 in Colchester, Chittenden, Vermont,USA. He was buried on 13 Aug 1946 in Holy Family Cem., Essex Jct, Chittenden, Vermont,USA.

Copy of the Death Certificate of Michael Frank Donahue died Agust 11, 1946 at

Fanny Allen Hospital,

Clochester, Chittenden, Vermont. Buried August 13, 1946, Essex Junction, Vermont.

My great grandfather

was 76 years old when he died.

Volume 30 Page 97J

Disease or condition directly leading to death: Congestive Heart Failure- 5 weeks.

Antecedent Cause: Arteriosclerotic Heart Disease- 10 Years.

Burial: August 13, 1946, Essex Junction, Vermont.

Birth Certifiate: Michael Donahue born Jan. 5, 1872, Essex,Chittenden,Vermont.

Michael married Elizabeth C PILON  daughter of Phillip PILON and Sarah LASHUA OR LEJOI on 1 Sep 1898 in Ferrisburg, Addison, Vt. Elizabeth was born on 5 Sep 1877 in Charlotte, Chittenden, Vermont,USA. She died on 7 Jun 1944 in Jericho, Chittenden, Vermont,USA. She was buried on 10 Jun 1944 in Holy Family Cem., Essex Jct, Chittenden, Vermont,USA.

The following information was found in Elizabeth`s prayer book that she had

recorded about her son`s birth`s ;

           Wm. Charles born Tues. 12 Dec 1899 at Ferrisburg, Addison Vt.

           Robert John born Sat. 23 May 1903 Ferrisburg, Addison, Vt.

           Harold Bernard born Mon. 5 Mar 1906 at Essex, Chittenden, Vt.

           Richard Michael born Wed 20 Dec 1911 at Essex, Chittenden ,Vt..w

           Robert Earle, grandson, 7 June 1923 Essex Chittenden Vt.

Death Certificate of Elizabeth C.(Pilon) Donahue, died June 7, 1944, Jericho Corners,

Chittenden, Vermont.

Buried June 10 1944, Essex Junction, Vermont. Volume 30 Page 89.

Cause of death was due to Carcinoma of large bowels acsending colon.- 3 years.

GreatGrandma Donahue was 67 years old at the time of her death.

Birth Certificate of Elizabeth C. (Pilon) Donahue, born September 5, 1877, Charlotte,

Chittenden, Vermont.

Her parents were Phillip Pilon and Sarah Lashway.

               8 M      vii.  David George DONAHUE  was born on 3 Sep 1874 in Essex, Chittenden, Vt. He died on 12 Sep 1918 in So Hero, Grand Isle, Vt.

Death Certificate of David George Donahue died September 12, 1918 at 11 p.m..

David George was killed by

train 52 on the Rutland Railroad at Keelers Crossing. David was 42 years 7 days old

at the time of untimely

death. He was a creamery manager. His place of death was South Hero, Grand Isle,

Vermont.

David married Lillian BESSETTE  in Hinesburg, Chittenden.

               9 M     viii.  James DONAHUE  was born on 15 Aug 1876 in Essex, Chittenden, Vermont. He died on 9 Jun 1931 in Burlington, Chittenden, Vermont. He was buried in Prospect Cem, Vergennes, Vermont.

The info. Found under Bapt. End. SP are Batch #

763441481,

Obituary; Burlington Free Press (death notice) 7 Jan 1933, Saturday, page 5; age 56

years; former resident of Vergennes and Ferrisburg, VT; leaves his widow, one son,

John; buried Prospect Cem, Vergennes, VT, prob. 10 Jan 1933.

James married Lena MINER . Lena was born on 27 May 1881 in Lincoln, Addison, Vt.. She died on 21 Sep 1960 in Hudson Falls, Rensselaer, N.Y.. She was buried in Vergennes, Addison, Vt..

            10        M         ix.       Charles DONAHUE  was born on 24 Oct 1878 in Essex, Chittenden, Vermont. He died on 5 Jan 1880.