WATER COLOR COURSE

anna mason art.com A challenge and a joy.

                               WATER COLOR COURSE

Though I  started painting later in life, I have painted for several years. I never had any professional training, only books, and plenty of trial and error. I have a latex allergy preventing me from using any masking fluid to make my backgrounds more presentable. Lately I have been drawn to the Oriental style of painting, which uses no backgrounds. It is completely different  in brush holding technique etc., which is more than a little challenging. It feels like starting over.

Over the years I have purchased a considerable number of books to help me. I finally found two books that I was immediately drawn to by Anna Mason, a British botanical artist. Her illustrations seemed to leap out at me. They were pure, detailed flowers without  backgrounds and they were beautiful. I also learned she had a school (on line) with tutorials teaching her unique style of art work.

Now I debated, ‘what to do?’ I wanted to join. But I felt so inferior. I also considered my age…86 is not exactly ‘school age.’ My family encouraged me. After much soul searching, I took the plunge! It has challenged me to be a better painter…and even my family thinks I have been improving.

Each Wednesday for the next several weeks my Blog will be devoted to commenting on the classes and showing  some of my efforts, sharing my pictures.

The school is Anna Mason School of Art. You can find it on the internet, even though it is based in U.K. The pictures are two of my first  efforts from her tutorial courses beginner  course.           anna mason art.com
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RECIPES FROM THE PAST: APPLE FRITTERS

A tasty treat. A touch of the Dutch!

                                  APPLE FRITTERS

Here’s a treat I enjoyed growing up in a PA Dutch family, but haven’t savored it in years. It’s ‘as old as  the hills,’ as my Mom used to say.

APPPLE FRITTERS

  • 1 cup flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup milk
  • 1 beaten egg
  • 2 apples cut  into small strips
  • 3 Tbsp. Sugar

   Blend milk and egg and then dry ingredients and apples.  Drop by Tbsp. into hot deep fat  2 – 5 min. Drain on paper towel. Sprinkle with conf. sugar.

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RECIPES FR OM THE PAST; CORNSTARCH CUSTARD

An easy comfort food.

                                       CORNSTARCH CUSTARD

Here is an old fashioned comfort food.

 

CORNSTARCH CUSTARD

  • 2 Tbsp. butter
  • 1/4 cup cornstarch
  • ¾ cup sugar
  • ½ tsp. salt
  • 2 cups milk egg yolks beaten
  • 1 tsp. vanilla

Melt butter. Blend in cornstarch, sugar and salt. Gradually add milk. Heatto boiling over direct  heat  Stir small amount into egg yolks. Return all to heat and cook 2 min.. Add vanilla. Cool.  Can also be used to fill cream puffs.
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RECIPES FROM THE PAST: ZESTY BAKED CHICKEN

A great chicken dish!

                                   ZESTY BAKED CHICKEN

This is one meal you will want to repeat. It can be used with any side dish and is sure to be a pleaser.

 

ZESTY BAKED CHICKEN

  • 1 cup dry bread crumbs
  • 1/3 cup parmesan or romano  dry cheese
  • ¼ cup minced parsley
  • 1/2 tsp. pepper
  • pinch salt
  • 1 stick margarine melted
  • 1 clove minced garlic
  • 3 lb. chicken  cut and skinned

Mix crumbs with cheese, parsley, pepper and salt. Combine marg. and garlic and dip chicken into the mix. Then roll each piece thoroughly  in

crumbs. Place in single layer in shallow baking pan. Sprinkle with remaining crumbs. Bake til tender at 350 for about 1 hour.
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RECIPES FROM THE PAST: CHICKEN IN BUNS

A nice addition to any meal or gathering.

                                                 CHICKEN IN BUNS

For your family or for  gathering of  family or friends,  this is a pleasing part of a meal.

 

CHICKEN IN BUNS

 

  • 2 cups chicken,, chopped
  • ¼ lb. sharp cheese, grated
  • 3 hard boiled eggs, chopped
  • Olives, onion, to taste  chopped
  • Salad dressing to moisten

Put mixture in 6 hot dog buns and wrap in foil. Bake at 350  for 20 min.

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RECIPES FROM THE PAST: APPLE DUMPLINGS

An old fashioned delicious meal.

                                       APPLE DUMPLINGS

Here’s a different meal…A TASTE OF T HE A DUTCH. Easy to make and delicious to taste.

 

APPLE DUMPLINGS

  • 6 – 8 apples pared and quartered
  • Pie dough, or Pillsbury pie crust (unbaked)

Cut circle of unbaked pie crust into quarters. On each section place half  or 2 or 3 pieces of apple. Pinch dough together, completely enclosing apples

inside. Place in baking pans and Bake at 375 about 45 min or until slightly browned. Serve while hot  with sugar cinnamon and milk

A taste of the Dutch!

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RECIPES FROM THE PAST: JOSH’S FAVORITE MUFFINS

A delicious way to top off breakfast muffins.

                                           JOSH’S FAVORITE MUFFINS

Everybody has their favorites. This was one of my grandson’s when he was very little and still is

 

JOSH’S FAVORITE MUFFINS

  • 1/3 cup but ter or marg.
  • 1/3 cup sugar
  • 1 egg
  • 1 ½ cup flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. nutmeg
  • ½ cup milk

Blend ingredients. Bake 12 muffins at 350  for 20 min.

Remove from oven and poke each muffin twice with fork.

Pour lemon syrup over muffins.

Lemon Syrup:

    • 1/3 cup lemon juice
    • 1/3 cup sugar
    • 3 tsp. water

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RECIPES FROM THE PAST: BABY PIGS IN BLANKETS

A nice addition to your party.

                                        BABY PIGS IN BLANKETS

This was one of  our New Year’s eve traditions. It is easy, tasty and good for parties or for  family.

 

BABY PIGS IN BLANKETS

  • 8 oz. pkg. cocktail franks
  • Small slivers of cheese and pickle
  • 8 oz. pkg. crescent rolls

Partially slit franks. Insert cheese and pickle pieces. Cut each rectangle of dough diagonally into quarters, Cut each quarter in half ( 8 pieces of each  rectangle) Wrap dough in spiral around each frank. Place on cookie sheet . Baake15 min at 350. Makes 32

COPYRIGHT 2018 `15 min at 350. Makes 32

RECIPES FR OM THE PAST: RICE kRISPIE CANDY

A welcome treat for all.

                                          RICE KRISPIE CANDY

Always a favorite with the kids. Want to make it special for the holidays? Add some colored sprinkles, chocolate bits, or something from your own imagination. It will still spell fun!

 

RICE KRISPIE CANDY

  • ¼ cup butter
  • 6 – 10 oz. bag marshmallows or 4 cups mini marshmallows
  • 5 cups rice krispies

Melt butter in 4 qt. saucepan, add marshmallows and cook until syrupy. Add cereal and mix til well coated. Put in buttered pan. W hen cool, cut int o squares.

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RECIPES FROM THE PAST: TACO SOUP

A hearty dish you will enjoy.

                                       TACO SOUP

This fine recipe was recently given  to me by a friend but I know she has been making it for a long time. I hope you will enjoy it, too.

 

TACO SOUP

  • 2 LB. hamburger
  • ½ cup chopped onion
  • 3 cans chili beans
  • 3 cans water
  • 1 env. Taco mix
  • 1 env. Ranch dressing mix
  • 1 can chopped tomatoes
  • 1 can corn
  • ½ tsp. chili powder

Add together and simmer 45 min. before  serving.

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