by Templa Melnick | Apr 28, 2014 | Templa's Trivia
Front Cover
So, why a blog? Well, because after a lot of hard work and relentlessly following a crazy dream, my first novel is debuting in just a few short months! That’s right. I am a finally a real, honest to God author.
It seems to me that the reality of a fulfilled dream isn’t always quite what I envisioned from the fluffy, hot-air-balloon view of my imagination. So I’ll share the adventures of living MY dream with you here. It’s been a long time coming, and to be honest, I’ve almost given up more times 
than I can count. I’m incredibly thankful for my amazing husband and children for believing in me even when I stopped believing in myself. And for giving me the opportunity to make my dream become reality.
I will also share some of the random historical trivia that I dug up for my book. I find this stuff incredibly fascinating. Maybe a few of you will too. I can still dream, cant I?
by Templa Melnick | Apr 4, 2014 | Recipes
Emma’s Stew
Ingredients:
- 1-2 pounds of meat, cut into 2” cubes (venison, elk or beef)
- ½ cup flour
- salt and pepper
- ¼ cup oil
- 4 cups of water
- 2 onions, chopped
- ½ cup cream
- 4 potatoes, peeled and cut into 2” cubes
- 2 cups carrots, cut into bite sized pieces
- 1 cup celery, chopped
- 1 cup corn (fresh or canned)
- 1 cup green beans (fresh if in season)
- (You can also add peas or other vegetables you have on hand)
- 1 tablespoon garlic
- 3 bay leaves
- 2 teaspoons beef bullion
- Optional: ¼ cup of uncooked barley
Directions:
Place flour and salt and pepper in a bowl and mix. Add meat chunks and coat evenly. In a large pot, heat the oil. Add the onion and cook over low heat until the onion is transparent. Place the coated meat in the large pot. Brown the meat, turning with a wooden spoon until all sides are browned. Add a little more oil if needed. If there is excess oil when the meat is browned, drain it off.
Add the water and stir. Add all other ingredients except cream and cook over medium low heat until all ingredients are tender. (Approximately one to two hours.) Stir frequently. Remove the bay leaves and stir in the cream just before serving.
Serves 4 – 6 people, or 3 of Emma’s boys.
by Templa Melnick | Apr 3, 2014 | Recipes
Ingredients:
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 6 Tablespoons lard
- 1 Cup milk
- 1 tablespoon sugar
Directions:
Mix dry ingredients. Cut in lard with a fork or a pastry cutter. Add milk and blend lightly. Roll to ½ “ thick. Cut with floured cutter.
Bake at 450 degrees for 12 minutes.
Note: Modern day – substitute Crisco for the lard
by Templa Melnick | Apr 2, 2014 | Recipes
Ingredients:
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Combine these ingredients.
Mix 1/3 cup oil and 2/3 cup milk together.
Add all at once to the dry ingredients and stir lightly to blend.
Place between sheets of wax paper to knead gently.
Roll to about ¾” thick.
Cut and place on baking sheet. If time allows, let them rest for 15 minutes.
Bake at 475 degrees for 10-12 minutes.
by Julie Norman | Apr 1, 2014 | Please Pass the Parafin
- 2 lbs. confectioners’ sugar
- 1 can condensed milk
- 1 tsp. vanilla
- 1 qt. pecan pieces
- 1 stick butter
- 2 cans coconut
- 7 squares semi sweet chocolate
- 1/2 block paraffin wax
Mix sugar, condensed milk, vanilla, pecans, soft butter and coconut. Chill mixture. roll into balls and chill again until hard. In double boiler melt chocolate and paraffin together. Dip chilled balls in this mixture and place on wax paper to dry and cool.