The picture above includes my first cousins – Rose (on the left) and Diane (on the right) – and my Uncle Charlie (in the middle). Even though we are first cousins, I haven’t seen them since we were kids…with one exception. That one exception was when my father died in 1996 at 64 yrs old. Diane, Rose, and my uncles attended the funeral. At that time, my parents were divorced so my father’s new wife handled all the arrangements. I didn’t realize it at the time, but the lines of communication between my father’s side of the family and his children ended when my parents divorced.
February is Black History month. It’s a great time to provide an update on the Historic Barnes House – see initial post here.
The Barnes House, home of Eppa and Amanda (Lambert) Barnes, was built in 1797, and originally owned by Moses Copen, a slave owner at the time. Mr. Copen owned Eppa (born in 1852), his siblings and his mother (Jane). By the end of the Civil War, Eppa was freed and Mr. Copen had passed. After Mr. Copen’s death, his daughter Permilia Copen, gave the house to Jane (Eppa’s mother) along with seven acres. Eppa married Amanda “Mandy” Lambert in July 1875. Over the years they purchased approximately 160 acres of land, raised 11 children and expanded their home as their family expanded.
My husband loves this recipe and suggested I share it with the world! It’s very easy to make. If you like chicken soup, this version includes drumsticks versus chicken pieces which makes it fun to eat! For our Weight Watcher community, it’s 6 smart points for one cup of soup minus the rice or pasta. To serve, add soup in a bowl first, and the chicken drumsticks last. Don’t forget a separate place setting for your chicken bones. 🙂
- 12 Chicken drumsticks
- 10.5 oz of fat free condensed cream of chicken and/or cream of celery soup
- 4 cups of water
- 1-16 oz bag of frozen corn
- 1-16 oz bag of frozen green beans
- 1-48 oz container of liquid Chicken broth
- season to taste with seasoning salt, pepper, poultry seasoning, onions, 2 bay leaves, and celery
- 1/2 cup of your favorite pasta or rice (optional)
- Use paring knife and pull back skin to remove from chicken drumstick
- Place raw chicken drumsticks, water and chicken broth in 6 quart pan and boil until done (can be cooked in a crock pot) about 45 to 60 minutes
- Add remaining ingredients to pot – corn and green beans (use the vegetables of your choice. I generally used frozen mixed veggies but I was out.) – simmer for 20 min.
- Measure out one cup of soup, minus the chicken drumsticks, and pour over rice or pasta (I cook separately).
- Ensure you have a plate to put the chicken bones while eating. Enjoy!
Serves 6 (assumes two drumsticks per person)
This is so easy to make and so satisfying. It’s also a treat for those who do not like mayo. Serving size is one cup, and 3 Weight Watchers smart points!
- 2 large fresh apples – pick your favorite – about 2 cups
- 4 cups of cooked, skinless, boneless chicken breast, chopped
- 8 oz Dannon Oikos plain greek nonfat yogurt
- 1/2 cup dried cranberries
- 4 tsp lemon juice, bottled
- Place cooked chicken breast*, apple, and cranberries in a bowl and stir to combine
- In a small bowl, stir together the yogurt and lemon juice
- Add to chicken mixture and stir to mix well
- Stir in parsley if desired
- Salt and pepper to taste
*Note: I season my chicken breast and boil in crock pot until done. Makes 8, 1 cup, servings. You can serve on a bed of lettuce and garnish to your heart’s desires!
Joanne, my sister-in-law, provided me the following recipe. She is a fantastic cook! Enjoy and Merry Christmas!
Ingredients for Cannoli Shells:
- 3 Cups flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp shortening
- 2 eggs well beaten
- 2 tbsp white vinegar
- 2 tbsp cold water
- 1 egg white slightly beaten (for sealing)
- vegetable oil for frying
Directions for Cannoli Shells:
- Sift together flour, sugar, cinnamon, and salt
- Cut shortening in with a pastry blender until the size of small peas
- Stir in eggs
- Blend in vinegar and water
- Turn dough onto a lightly floured surface and knead until smooth and elastic about 5 minutes
- Add additional flour, if needed, to get a smooth dough
- Wrap in plastic wrap and refrigerate for 30 minutes
- Set out 6 cannoli tubes
- Heat oil to 360 degrees
- Cut an oval-shaped pattern out of cardboard about 6 x 4 inches or you may use a cookie cutter of this size
- Roll dough on a lightly floured surface to 1/8 thickness
- Place the pattern on dough and cut out as many as will fit on the dough
- Wrap dough loosely around tubes, slightly overlapping opposite ends
- Seal ends by brushing with egg whites and pressing together
- Fry only as many shells as will float uncrowded in the hot oil
- Fry until golden brown 3-4 minutes
- Remove shells to paper towels to drain
- Cool slightly and remove tubes, then cool shells completely
- Fill shells with ricotta filling (see recipe below) either a small spoon or pastry bag from both ends no more than one hour before serving. Otherwise, the shell will become soggy
- Sprinkle the ends with nuts and powdered sugar.
Ricotta Filling (or you may use custard filling in lieu of ricotta):
- 4 1/2 cups of ricotta cheese
- 1 cup of sugar
- 1 tbsp vanilla
- Optional: 1/2 cup of mini chocolate chips, candied fruit or maraschino cherries
- 1/2 cup nuts coarsely chopped
- After filling cannoli shells, dust with powered sugar on top. Sprinkle the nuts on each end.