Mom's Glop

Small Container Large Curd Cottage Cheese

3 OZ package Orange Jello

15 OZ can Mardarin Oranges- drained

15 OZ Can Pineapple Chunks- drained

1 small Jar Maraschino Cherries- drained

1 small container Cool Whip

Mix the cottage cheese and jello, stir well, add the drained fruit and fold in the Cool Whip.
Refrigerate until served.

Since mom passed away last December relatives have been asking for her GLOP recipe, because they probably miss eating at at family functions and church dinners.

Venison Stew

I'm so grateful that I live in NEPA, and a few of my brother-in-laws hunt every year. My sister gave our father a venison roast and asked me to cook it for him since I only work part-time. So finally a month later I thawed it out and made a stew with it using my trusty pressure cooker.  I grew up watching mom cook meals in her pressure cooker, so I'm not afraid of them like my one sister is. (Where did her fear come from anyway? Mom's pressure cooker never blew up!) I'm on my second Presto Pressure Cooker by the way. 
I first removed all the silver skin from the meat then cut it in small cubes under an inch square. I browned the venison well in oil in the pressure cooker, like mom always did. Then I cooked it in the pressure cooker on low setting for 20 minutes along with Better Than Bouillon Beef base and water a cup of onions and 1/2 cup of celery.
Then I brought down the pressure under cold running water to open the lid and added 4 large carrots cut in chunks and 4 large potatoes cut in roughly the same size. Then I cooked them in the pressure cooker under low pressure for 5 minutes (4 minutes would have been better), before thickening the broth with oil-rue instead of butter rue or flour and water. I also added salt, pepper and SEASON ALL to flavor it up. I hope mom approved (in Heaven)

Cocoa and Toast

I had my traditional "Cocoa and Toast" for breakfast today. This is a breakfast I ate for all of my childhood. Every morning before school I usually had this wonderful breakfast. I've improved on it a lot since the days mom made her own Hot Cocoa Mix which we added boiling hot water to.
Here's my hot cocoa recipe which I got off the Hershey's can and tweaked it for a larger mug:
1 Can Evaporated Milk
1/2 Cup Water
2 TB Hershey's Cocoa
3 TB Sugar
1/4 tsp Vanilla
Mix the sugar and cocoa well, getting out as many of the lumps as possible.
Add about 2 TB water to make a syrup and stir in the evaporated milk plus about 1/2 cup of water and stir until sugar is dissolved over low heat and keep stirring until nearly scalded add vanilla and pour into a very large mug.
Meanwhile toast some thinly sliced homemade bread and toast until brown and crispy and slather with real butter. Cut toast in half and dunk in the cocoa before taking a bite. Add a little cold milk if it's too hot of course. Spoon extra cocoa into your mouth after every bite! You won't be sorry.

Junk Food Tasting Menu by Jacques La Merde in 60 Seconds

Low Sodium Spaghetti Sauce

I have a crock pot of Low Sodium Spaghetti Sauce going. My 57 year old husband has high blood pressure and he's overweight. Yes, I'm a fatty too! Ugh! My sauce is so American! Just two large cans of tomato paste and 4 cans of water. Whisk until smooth and add herbs and spices and ground beef. A simple recipe with no salt added other than what's in the tomato paste.
Why do I use tomato paste only for my sauce? Well if you read a can of plain tomato sauce it says "TOMATO PASTE, WATER" That's it! And it costs a lot more than a 8 ounce can of sauce like I used to use when I was a young wife married for the second time to a 27 year old man with high blood pressure, (Yes even at that age!).