The Traveling Apron

My time with the Traveling Apron is coming to a close....before sending it on to the next Sister I made a favorite recipe, Onion Casserole.

I first made this casserole in the 1980's 

I've seen it made with crackers but my recipe calls for toasted bread.  I even entered and won a recipe contest in my little town with this casserole!

First of all you do a coarse chop on the onions and brown them in butter.  Layer in a casserole.  Toast bread and tear into small pieces.  Mix with shredded cheese.  Layer over sauteed onions saving one cup of bread/cheese mixture.

Mix a can of cream of mushroom soup and milk and pour over casserole.  Sprinkle last cup of bread/cheese mixture on top.  Bake!

This casserole is great with ham and for those church suppers!  
(Using Vintage Pyrex makes it taste better also!!)

I cut this recipe in half for just the two of us and it was great!  Every time I take this somewhere I get asked for the recipe.  I hope you enjoy it!

I have enjoyed my time with the Traveling Apron!

I've met some great blogger 'Sisters' and made some new friends.  I enjoyed thinking about cooking and how it connects us to our friends and families; past, present and future.  Remembering times cooking with my Grandmother and my Mom.  Times teaching my girls to cook.  Baking Christmas cookies and Banana nut bread that we would take to neighbors.  This apron is magical and I've been blessed to have shared in it's journey.

When I questioned 'how do you know who is next' I was told the apron will tell you.  It did!  The next Sister of the Traveling Susan Apron is

Diane of  Lavender Dreams

She is a wonderful blogging friend and will be a great new 'sister'~ she lives in Florida so the apron will travel to a new state this week!  I hope you will visit her and get to know this sweet and fun lady!  I just might sneak in one more time cooking with the apron tomorrow~it's magic is powerful!

Hugs,

Linda

Cock-a-doodle-do!

The Sisterhood of the Traveling Apron
(read the post by clicking the above)

Inspired this tablesetting! 

Chickens and Roosters!

I found these large chicken bowls at a thrift shop

They are made by Blue Sky and were .50 each

I started with a red charger plate and added a black Fiesta plate....both thrifted

These napkins are a recent thrift shop find and were 2 for $1

The white handled flatware is some I've had for a long time

Of course I had to use the white chicken napkin rings....yard sale finds .25 each

I kept the centerpiece pretty simple

Two large spindles of rick rack and a rooster!

Brightly colored rooster salt and pepper shakers found at an Estate Sale

I like how they add another splash of color

These matching mugs were .75 each and I love them and drink my coffee from them often

Inside the rim is 'Cock-a-doodle-do' in several languages!

My friend Denise gave me these great coasters for my birthday

and they are perfect for this tablescape

This is a fun breakfast table!

This also inspired me to make one of my favorite recipes....Banana Nut Muffins!

This is the recipe I've used for over 30 years

It makes bread or muffins

2 c. Bisquick
1 c. butter
1 c. sugar
2 bananas, mashed
1 egg
2/3 c. milk
1/2 c. nuts (optional)

Heat oven to 350 degrees. Melt butter. Mix in sugar. Beat in egg. Stir in bananas and milk. Stir in Bisquick, stir in nuts. Bake in loaf pan (sprayed with Pam) or divide batter into muffin tins. For loaf, bake approximately 45 minutes. For muffins bake approximately 15 minutes or until golden brown.

I like to add a sprinkle of nuts on top before they are completely done....I like nuts!  

I used walnuts here but pecans are also wonderful!

I hope you'll join me over at 

Let's Dish  with the amazing Cuisine Kathleen

My time with the Traveling Apron is coming to a close....I'll be posting my last recipes inspired by the apron before I pass it on to a new sister!

Hugs,

Linda

PAULA DEEN & PORK CHOP PINEAPPLE PIE

I am not much for cooking these days. Just the two of us and we don't eat the same things so I usually keep it very simple when I cook.  This recipe looked easy and good!  I wanted to join

Lynn @ Happier Than A Pig In Mud 

for her fun celebrity cook along party!

This month with Paula Deen

I really enjoy Paula and have a two of her cookbooks.  She is so Southern and down home.  I have also read her book

It Ain't All About the Cookin'

It is an amazing story of how she got started selling brown-bag lunches with her two teenage sons and ended up with an amazing career including owning two Restaurants, writing cookbooks and TV shows.  I have an enormous respect for this woman.

The recipe I choose was 

Pork Chop and Pineapple Pie

Servings: 1 pork chop per person
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients

1 tablespoon teriyaki sauce per person
2   canned pineapple slices per person
1   slice green bell pepper per person
1   slice red onion per person
1   boneless pork chop per person
1 tablespoon margarine or butter per person
salt and pepper

Directions

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.  Top each chop with the onion, green pepper, and pineapple slices.  Drizzle with the teriyaki sauce.  Top with the margarine and sprinkle generously with salt and pepper.  Wrap tightly in the foil, rolling ends to completely seal the package.  Freeze or refrigerate.
When ready to eat, place packages directly in coals for 15-20 minutes.  Check to see if the pork chop is cooked through; rewrap and cook a little longer if necessary. 

Now I'm not sure why it has word 'pie' in the recipe but it looks good so here goes

I had regular center cut pork chops and used two, each in it's own packet

I did not have red onion so used some sweet Vidalia onion instead

no green pepper this time

I also did not have Teriyaki sauce so I made a version of my own using soy sauce, sesame oil, garlic powder and brown sugar...it wasn't bad

I also used pineapple tidbits instead of slices.  I added enough to cover the chop, added a couple of tbsps of the terikayi mixture and a pat of butter

These are made to do on your grill but can be baked in your oven for  45 minutes at 400 degrees

Served with rice it was delicious! 

I also had steamed broccoli on the side

I love an easy recipe that can adapt to what is in my kitchen cabinets

I am not good at food photos I've discovered and will try to improve next time.  So here is a picture from Paula's website showing how this dish should look

OK so maybe I see a little bit why they call it a pie??  

I hope you will stop by and visit Lynn and see all the fun recipes from the wonderful and talented Paula Deen!

Hugs,

Linda