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NEWS&VIEWS by Jacqueline Bennett

Rain Does Not Deter Unveiling of CT Trees of Honor Plaques for Gold Star Families

Posted on October 13, 2014

Article & Photos by Jacqueline Bennett newsandviewsjb.com

Photo by Jacqueline Bennett Preparing to unveil the CT Trees of honor plaques.

Photo by Jacqueline Bennett Preparing to unveil the CT Trees of Honor Memorial plaques at Veterans Memorial Park in Middletown, CT.

 

Amidst steady, sometimes heavy rain, Gold Star Families and Lt. Governor Nancy Wyman were honored guests Saturday, October 11, at the private unveiling of personalized plaques to memorialize Connecticut’s fallen in the wars in Iraq and Afghanistan.

“These are tears falling, coming down right now,” Wyman said about the raindrops during a moving ceremony at Veterans Memorial Park in Middletown, Connecticut.

LT governor Nancy Wyman, hand over heart, during the CT Trees of Honor plague unveiling ceremony October 10 in at Veterans memorial Park Middletown, CT..

Lt Governor Nancy Wyman, hand over heart, during the solemn unveiling ceremony.

Wyman not only offered words of praise to the fallen heroes and solace to those they left behind, but also her seat to a Gold Star Mother as the group gathered under a canopy to take cover from the rain.

Sue Martucci, CTHM president, gave a special thank you to Middletown Mayor Dan Drew.

Gold Star parents Ceferino and gladys Rivera stand beside their son SSG Edwin Rivera's newly unveiled plague,

Gold Star parents Ceferino and Gladys Rivera of Waterbury stand beside their son SSG Edwin Rivera’s newly unveiled plaque.

 

 

“I want to thank you for your confidence in us to get this beautiful memorial,” said Martucci.

By now the story of the CT Trees of Honor’s humble beginnings is well-known. It started with a small group of women, Martucci and friends, sitting around a table over a cup of coffee talking about their desire to bring recognition to the fallen and help ease the pain of Connecticut’s Gold Star Families, who had lost loved ones in the two wars. Among the biggest hurdles in realizing their dream of planting a living memorial grove of trees was to find a location. Enter Mayor Drew. According to Martucci, Drew embraced the idea and with his backing the CTHM Committee was able to move forward.

Lt. Gov Nancy Wyman embraces CTHM committe members Su and Gold Star Mother Diane.

Lt. Gov Nancy Wyman embraces CTHM committee members Sue Martucci and Gold Star Mother Diane DeLuzio.

 

 

 

Drew spoke Saturday of post 9/11 America.

Never forget...

Never forget…

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“We understood, we face a new dynamic in this world,” he said.

Following the “vacuum” of the end of the Cold War, Drew said there were “evil people” who did not comprehend the goodness of the United States and sought to hurt Americans. Those in the U.S. Armed Forces who stood up against that evil, and in so doing were killed in Iraq and Afghanistan, have left enduring legacies

Drew shown with

Middletown Mayor Dan Drew shown with Sue Martucci and Lt. Gov Nancy Wyman.

of courage, he added

Martucci also thanked the large presence of military personnel taking part in the ceremony, including sailors who one by one lifted the covers off the plaques adjacent to each planted memorial tree, and then saluted. The fallen’s names were read by Martucci while a bell from Engine 1 was rung. Gold Star Family members, some holding bouquets of flowers they brought, stood out in the rain to be close to the plaques. Slowly, the skies gave a reprieve, the rain subsided and the sun could be seen on the horizon.

Future Marines.

Future Marines.

Also in attendance was a unit of future Marines waiting for placement in boot camp.

Martucci explained earlier that the CTHM Committe had asked the families if they wanted to pick a rain date but their decision was to keep the scheduled day. 034

Viet Nam veterans turned out in support.

Viet Nam veterans turned out in support.

Among the Gold Star Families were CTHM committee member Diane DeLuzio and her husband, of Glastonbury, who quietly walked out hand- in- hand for the unveiling of the plaque honoring their son, Sgt. Steven DeLuzio.

For Ceferino and Gladys Rivera of Waterbury, parents of Army SSG Edwin Rivera who was killed in Afghanistan on May 25, 2010, the memorial is very meaningful.

“He had just turned 28,” said Gladys Rivera, “He was always the guy with good humor. He was the one who kept everybody laughing here and in his unit. He loved children – that is why he wanted to go to Afghanistan, to help the families. He had a good, warm heart.”

As she touched her hand to her own heart, Mrs Rivera reflected on the significance of the memorial to her and her husband, “This means that I know for a fact that Edwin will not be forgotten. It is a place for us to come.”

 

(More work is needed to complete the CTHM project. Go to cttreesofhonor.com for more information.)

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Categories: 9/11, Afghanistan War Memorials, Iraq War Memorials, Patriotism, Veterans

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Mom’s Recipe Box: Karen’s Farm Fresh Cole Slaw

Posted on October 10, 2014

 

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Farm Fresh Coleslaw from her granddaughter-in-law Melane’s sister Karen has been added to Mom’s Recipe Box

 

 

 

 

 

 

Karen’s Farm Fresh Coleslaw

My recipe for “Mom’s Recipe Box” is : Karen’s Farm Fresh Cole Slaw. This is my Grandmother, Mimi’s recipe. Since her passing, I have carried on her tradition of making it for all special occasions, holidays, and every day mealtime.

The magic in this recipe is using farm fresh vegetables and spices.

This recipe is easy to make and very tasty – your family will be pleasantly surprised! –

Karen Poirier

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS 026

1 small head green cabbage thinly shredded; 2 carrots peeled and shredded; one half cup Hellmann’s mayo; 2 teaspoons dijon mustard; 1 tablespoon cider vinegar; 1 teaspoon celery seed; one half teaspoon dried basil; salt and pepper to taste.

 

PREPARATION

Combine all ingredients and chill for 2 hours and enjoy!

 

 

 

 

 

 

 

 

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes, the Cecelia G. Bennett Collection. – JB

Categories: Cooking, Family, NEWS, Recipes

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Destination: Pure Charm – Sadler’s Restaurant*Bakery in Marlborough, Connecticut

Posted on October 7, 2014
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Sadler’s has an unassuming exterior – what waits inside is pure charm!

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Article & Photos by: Jacqueline Bennett newsandviewsjb.com

 

 

Sadler’s Restaurant * Bakery in Marlborough, Connecticut has an unassuming, Colonial looking exterior – what waits inside is pure charm.

Quaint, cozy. warm, unpretentious. Sadler’s is all of that and more. With its wood floors, beamed ceilings, working two-sided stone fireplace, hanging baskets, 016Early American reminiscent furniture, lanterns and authentic cooking, the extraordinarily lovely Sadler’s is quintessential New England. Not only is the ambiance and staff welcoming, but the food is quite enjoyable. Our group of five could not have chosen a better place to partake of Sunday breakfast on an October morning. We were fortunate enough to cross paths with Chef/Owner Kevin Haggerty and found him to be equally as delightful as the restaurant he runs.

Chef/owner Kevin Haggerty shown with his son Bryan.

Chef/Owner Kevin Haggerty shown with his son Bryan.

On October 5, Haggerty was celebrating turning 60, 35 years of marriage, and twenty years at the helm of Sadler’s.

“It’s a labor of love,” he said.

Group photo graciously snapped by a Sadler's staff member.

Group photo graciously snapped by a Sadler’s staff member.

And to think, Sadler’s is right in our own backyard here in Connecticut. The restaurant is easy to reach off of Route 2 or a pleasant drive on beautiful back, country roads.

“It’s like a visit to Sturbridge Village but without the road trip,” said one person in our group.

“Their food presentation is perfectly pleasing,” said another.

Breakfast is only served on Sundays, starting at 8 a.m. Calling ahead for reservations is a good idea because it is popular. 032033034

"The Mess."

“The Mess.”

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I enjoyed their homestyle French Toast with a side of sausage and wedge of fresh cantaloupe which I topped with maple syrup – additional French Toast options were a cinnamon-raisin selection, or a pumpkin special. Receiving good reviews as well, were the buttermilk pancakes sprinkled with confectioner’s sugar and a side of ham, and egg combinations – including one humorously called “The Mess.”

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Among the other breakfast offerings are:

Sides of bagels, toast, English muffins, homefries, and ham, bacon or sausage; “From the Griddlle”, blueberry pancakes, Granny Smith Apple Cakes, Belgian waffles; under “Eggs ETC”, one or two eggs any style with homefries and a choice of toast (white, wheat, rye) or English muffin, Three Egg Omelette, NY Steak & Eggs, Eggs Benedict; and a list of gourmet “Specials”, Breakfast Burrito – filled with scrambled eggs, peppers, onions, tomatoes and cheese that comes with fries and salsa; New Orleans Omelette – with andouille sausage, peppers, onions, tomatoes and cheddar cheese; “Brendan’s” Belgian Waffle – hot-ironed and topped with bacon and warm cinnamon apples; Crabcakes Benedict – poached eggs atop bay-seasoned cakes with hollandaise and homefries; Quiche of the day with homefries, cantalope and toast; Cream Cheese-Sunflower French Toast – thick-cut bread, cheese-filled and stuffed with berries; Cheddar, Tomato, Spinach and Egg Bagel; and Bacon, Egg & Jack Croissant – served with homefries. All are modestly priced.

Immediately inside the main entrance is a small bakery and a few counter seats. In addition, there is an outdoor patio.

Served Monday through Sunday, Sadler’s has lunch and dinner menus that sound just as inviting as the breakfast fare. I can’t wait to go back!

Sadler’s Restaurant* Bakery is located on 61 North Main Street, Marlborough, CT Go to eatatsadlers.com or call 860-295-1994.

 

Categories: Bakeries, New England, Restaurants

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Apple Fritters Big Attraction at 46th Annual Apple Harvest Festival in Southington, CT

Posted on October 6, 2014

 077Write-Up & Photos by Jacqueline Bennett newsandviewsjb.com

Apple Fritters were obviously a big attraction at the Apple Harvest Festival in Southington, Connecticut. On Sunday, October 5, it looked as if the entire population of the town of Southington and then some had turned out for the event, with a good many of them waiting in a line about two blocks long to scoop up those apple fritters. Now in its 46th year, the fritters have been made by the local Zion Lutheran Church since the fair’s inaugural year. They are so much a part of the fabric of this festival that “The Story of the Apple Fritter” can be found posted on the fritter booth with bountiful credit given to the original cook, Dot Czarnota, and Pastor Steinke’s wife, who suggested the congregation sell apple fritters at “Southington’s New Apple Harvest Festival” back in 1969.

Making the fritters.

Making the fritters.

The Story of the Apple Fritter.

“The Story of the Apple Fritter”.

On sunday, October 5 the line for apple fritters stretched about two blocks length.

On Sunday, October 5, the line for apple fritters stretched about two blocks in length.

Apple Fritters!

Oh those Apple Fritters!

 

 

 

 

 

 

 

 

 

 

The central part of downtown Southington around the town green is closed off during hours for the festival that draws 100,000 attendees each year, according to organizers. Although rain caused it to be cancelled the day before – Sunday’s attendance was huge.

Lawn chairs had been set up on the streets by festival-goers holding their places for the 2 p.m. parade as they mulled about enjoying all kinds of food – including hot dogs and hamburgers made by the Southington Fire Department – carnival rides, crafts, kid’s games and more.

The Apple Harvest Festival runs two weekends in autumn, Friday through Sunday. Anyone who missed this past weekend can pencil it in for this coming weekend, Friday, October 10, 5 p.m. to 9 p.m., Saturday, October 11, 9 a.m. to 9 p.m. and Sunday- noon to 5 p.m. Admission and musical entertainment is free. There is shuttle service in order to take advantage of free parking but it does not run on Friday. There is a limited amount of parking in downtown private lots for a fee. 074083089

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As for those ever popular apple fritters – a half dozen sell for $5 and a dozen for $7. The Zion Lutheran Church Apple Fritter booth is scheduled to be opened all week, right through to next Sunday: October 6 to October 10 from 6 a.m. to 9 p.m.; October 11, 9 a.m. to 9 p.m.; and October 12, 8 a.m. to 5 p.m. or for as long as the supply lasts on that last day. For more information go to http://www.Southington.org/AHF and click on – what else – apple fritters.

 

Categories: festivals, New England festivals, NEWS

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Mom’s Recipe Box: Pumpkin Whoopie Pies & “Of Course” Chocolate Chip Cookies from Jackie

Posted on October 3, 2014
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Pumpkin Whoopie Pies and chocolate chip cookies from her daughter Jackie have been added to Mom’s Recipe Box.

 

 

 

Pumpkin Spice Whoopie Pies & “Of Course” Chocolate Chip Cookies from Jackie

To make redundancy redundant, autumn is my favorite season and I adore the beauty of October in New England. With that in mind, I am pleased to share my contribution for the “Mom’s Recipe Box” family project this month. I wanted to add not only the tried and true but something fun and new.

What could be more fun than making whoopee (?) – oops, that’s whoopie, as in Whoopie Pies.

It was during a visit to Belltown Hill Orchards in South Glastonbury, Connecticut two years ago that I first spotted Pumpkin Whoopie Pies in their bake shop. The idea tickled my fancy and it turned out they were delicious. When I came across a Whoopie Pie Maker recently at the local Christmas Trees Shops store, immediately I knew I wanted to try my hand at making a pumpkin version. I searched out recipes on-line and came across one that sounded especially good made with cream cheese filling.

Then I stumbled upon a Limited Edition DECADENT Duncan Hines pumpkin spice cupcake mix which also sounded good, and easier. I opted to use that. It came with pumpkin spice frosting I could have used for the filling but I wanted to try Marshmallow Fluff inside. The reviews have been positive.

Now for the cookies. Among my family and friends the baked goods I am best known for making are chocolate chip cookies. I began baking them to bring to family get-togethers in my early teens and they were enjoyed. In college, I would bake them for our (informal) 5/9 card ‘tournaments’. I am most proud to say that some of my chocolate chip cookies made their way to our soldiers fighting in Iraq and Afghanistan, with care packages mailed from the “SEND HOMETOWN WINDSOR TO THE TROOPS” community service program out of Windsor, Connecticut.

Over time I have literally baked hundreds of chocolate chip cookies. Occasionally someone will say to me, “We haven’t had any of your chocolate chip cookies for awhile Jackie”. That’s my cue to pull out the cookie sheets.

Truth be told, I use the Toll House recipe that can be found on the back of packages of Nestle Morsels. I’m sure most anyone can make them as well as I. However, there are a couple of things that may set mine apart. When I began making them the recipe called for the dry ingredients to be sifted together – it no longer does – but I still sift. More importantly, I bake each batch with a pinch of TLC –tender loving care. – Jackie

 

 

Pumpkin Spice Whoopie Pies with marshmallow filling.

Pumpkin Whoopie Pies with Marshmallow Fluff filling inside.

 

Pumpkin Whoopie Pies – from Very Best Baking by Libby’s Pumpkin (Here’s the recipe I found, however, I have not yet tested it.)

Making whoopie pies.

Making whoopie pies.

 

INGREDIENTS

2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 half teaspoon ground ginger; one half teaspoon salt; one half cup (1 stick) butter, softened; one and one fourth cups granulated sugar; 2 large eggs – at room temperature – lightly beaten; 1 cup Libby’s 100 percent Pure Pumpkin; 1 teaspoon vanilla extract.

Cream Cheese Filling: 4 ounces cream cheese at room temperature; 6 T butter, softened; one half t vanilla extract; one and a half cups powered sugar.

 

PREPARATION

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl; beat butter and sugar in large mixer bowl on medium speed for 2 minutes; add eggs, one at a time, beating well after each addition; add pumpkin and vanilla extract, beat until smooth; stir in flour mixture until combined.

Preheat oven to 350 degrees F and lightly grease or line four baking sheets with parchment paper and drop by heaping spoonful onto prepared baking sheets; bake for 10 to 13 minutes, cool for 5 minutes then remove and place on wire racks to cool completely.

For the filling: beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy; gradually beat in powered sugar until light and fluffy.

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Or: Add 2 eggs, three fourths cup of water, and one fourth cup oil to Duncan Hines Pumpkin Spice Cupcake mix; beat at medium speed for 2 minutes. Baking time in an oven set at 350 degrees F is 18-23 minutes and the yield is a dozen, but with the Whoopie Pie Maker I found the baking time to be be shorter and the yield to be fewer. A can of cooking oil is needed to lightly spray the Whoopie Pie Maker before baking. Remove from the Whoopie Pie Maker, using only a wooden or plastic spatula, and let cool. Open 7 and a half ounce jar of Marshmallow Fluff then spread a heaping teaspoon onto one of the the flat sides, gently press together with the second flat side. Voila – a Whoopie Pie.

 

Original Toll House Chocolate Chip Cookies

INGREDIENTS

2 and one quarter cup all-purpose flour; 1 t baking soda; 1 t salt; 1 cup (2 sticks) butter; three fourths cup granulated sugar; three fourths cup packed brown sugar; 1 t vanilla extract; 2 large eggs; 2 cups (12 oz pkg) Nestle Toll House Semi Sweet Chocolate Morsels; optional 1 cup chopped nuts.

PREPARATION

Preheat oven to 375 degrees F; makes about 5 dozen.

Combine flour, baking soda and salt in a small bowl (these are the dry ingredients that I sift together); beat butter (which I allow to soften slightly), granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy; add eggs one at a time, beating well after each addition; gradually beat in dry ingredients; stir in morsels; drop by rounded tablespoon onto ungreased cookie sheets; bake 9-11 minutes, cool on cookie sheets for  two minutes, then remove and place on wire racks to cool completely.

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB

Categories: Baking, Family, NEWS, Recipes

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Destination: Skippers at Niantic Bay

Posted on September 30, 2014

Write-Up & Photos by Jacqueline Bennett newsandviewsjb.com011

Although autumn has officially arrived, temperatures in the 80’s extended summer’s reach this past weekend. I spent my “extended summer” the way I began the season, enjoying a restaurant in Niantic, Connecticut near Niantic Bay and Long Island Sound. In this case, a seafood shack called “Skippers”.

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Skipper’s is a pleasant year round spot with indoor and outdoor seating – the latter is most likely seasonal – and a friendly staff. The food is good. Be sure to try the spicy relish available at the self-serve condiment corner. 004003

Be sure to try the spicy relish available at the self serve condiment corner.

Be sure to try the spicy relish available at the self- serve condiment corner.

 

 

 

 

 

 

 

 

 

 

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008Using “cholesterol free” oil, fried is the focus for seafood dinners here, such as the Fisher Man’s Platter ($23.50 with whole clams/ $22.50 with strip clams) shrimp, scallops and fish, sea scallops ($19.99) calamari rings ($13.24) and Skipper’s House Special Fish & Chips ($12.99). “Hand battered every time”, they are all served with french fries and “homemade” coleslaw – curly fries or onion rings can be substituted for an extra $1.50. As well, they offer a fried chicken wing, thigh leg dinner ($11.99).

Under rolls, along with fried choices they also serve a “100 percent real lobster roll”- hot or cold ($13.99) , seafood salad ($4.99) or tuna salad ($5.35).

For those who like them, I do not, oysters are served seasonally.

Unlike menus where the heart sign indicates heart healthy, at Skipper’s it signifies top sellers such as the Fresh Fish Skipwich ($6.75). Other sandwiches are burgers made with sirloin meat, hot dogs, cheese dogs, chili dogs, grilled chicken breasts with lettuce & tomato and tuna melts – all moderately priced from a low of $2.49 for a hot dog to $7.99 for a double cheeseburger.

Grinders – yes grinders not subs, after all this is New England – include steak, chicken, and the gyro option made with a lamb and beef slices mixture in the range of $6.75 – $7.29.

They have: two “homemade” soups – All Beef Chili and New England Clam Chowder; a list of sides from whole clams, crab cakes, and clam fritters to fried mushrooms, curly or French fries and onion rings; salads; and Kid’s Meals for age 12 and under.

For dessert there are shakes with a malt option, rice pudding and hard cones or soft serve – however, I was told the soft serve ice cream had been shut down for the season.

Along much of Niantic’s Main Street a view of the water is slightly obstructed by a link fence bordering the railroad tracks. Nonetheless, the water is easily visible and makes for a nice panorama. On this day a sailboat regatta could be seen in the distance.

All and all, a pleasing way to wrap up the “extended summer” season.

 

167 Main Street, Niantic CT 06357; 860-739-3230 or visit http://www.SkippersSeafood.com.

Categories: Connecticut Shoreline Vacations, New England, NEWS, Restaurants, Seafood, Tourism

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Mom’s Recipe Box: “Maryann’s Mixology” Autumn Cider/Beer

Posted on September 26, 2014
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Autumn cider/beer mixology from her great-granddaughter Maryann has been added to Mom’s Recipe Box.

 

 

 

 

 

 “Maryann’s Mixology”

I love the Summer, but the Fall Season has so much to offer too. I like the colorful leaves; jeans and a sweatshirt; orange pumpkins and yellow mums; picking apples and drinking fall beers/ciders!

Nana loved the Big E. Last weekend I went to the Big E and sampled some ciders/beers. Yummmmm, I had to try and recreate my unforgettable experience with one particular beer. – Maryann Larned

 

 

 

 

 

Sip away!

Sip away!

 

INGREDIENTS 

2 bottles of Woodchuck Fall Beer; one eighth cup of Comte’s Pure Maple Syrup (Grade B); one half t sugar; one half t cinnamon; one half t pumpkin pie spice

 

                                                                       PREPARATION 

Looks inviting.

 

In a bowl, mix together sugar, cinnamon, and pumpkin pie spice. In a separate bowl, pour the maple syrup to cover the bottom.

Take a glass and dip the rim into the maple syrup, then dip the rim into the bowl with the spices.

Pour the beer into the glass and sip away! Enjoy  the aromatherapy and delicious new way to enjoy a fall favorite beer.

 

 

 

 

 

 

 

 

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB

 

Categories: Family, Mixology, NEWS, Recipes

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Destination: New Building for Johnny Appleseed’s Farm Stand in Ellington, CT

Posted on September 23, 2014
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Photo by Jacqueline Bennett A new home for the Johnny Appleseed’s Farm stand in Ellington, Connecticut.

Write-Up & Photos by Jacqueline Bennett newsandviewsjb.com

 

I revisited the Johnny Appleseed’s Farm stand in Ellington, Connecticut because their canopy/tent set-up has been replaced by a new home – a freestanding building. Also, I like this as an autumn spot. Consistently, they have pretty pumpkins, tasty fruit and pick-your-own opportunities.004

Johnny Appleseed’s remains perched on the hillside along Route 83, adjacent to its former site, with a lovely view of some of the many planted fields in Ellington, which may be aptly described as an upscale farming community. In nearby Ellington Center there are well kept Colonial style houses and beautiful turn of the 20th Century farmhouses, in addition to a sweet little gazebo on a small town green, a First Congregational Church, Hall Memorial Library, a tiny plaza, and schools (one where my brother taught for many years then served as a reading consultant and an administrator). Getting to the farm stand is a pleasant drive.

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Apples galore.

Apples galore.

The 2014 pick-your own schedule.

The 2014 apple picking schedule.

The new and improved Johnny Appleseed’s at this Ellington location ( a second stand can found on 13 Schoolhouse Road) is much more spacious with brighter lighting. However, it continues to have an elaborate outdoor display of mums and pumpkins, bins filled with gourds of every shape and size, as well as, a chalkboard posting of their apple picking schedule. Inside too, they continue to have a wide selection of fruits and vegetables, including apples of numerous kinds, their own Johnny Appleseed’s Cider,  an assortment of pies, local honey and the list goes on.

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All those blue ribbons!

All those blue ribbons!

Highlighted are the multiple first place blue ribbons Johnny Appleseed’s has won at the annual Four Town Fair for best farm exhibit.

 

This remains a nice place to stop this time of year. Down the road is a relatively new restaurant I’m looking forward to trying,  the clever name makes it sound intriguing – The Hidden Still!

For more information go to http://www.johnnyappleseedfarmct.com or call 860-875-1000.

Categories: Connecticut Farm Stands, New England, NEWS, Pick Your Own Apples

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Mom’s Recipe Box: “Wonderful Memories” Chicken Enchiladas from Donna

Posted on September 19, 2014
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Chicken enchiladas from her granddaughter Donna have been added to Mom’s Recipe Box.

 

 

 

 

“Wonderful Memories” Chicken Enchiladas from Donna

 

I came across the chicken enchilada recipe when I was a waitress at Sizzler. There was a wonderful family named The Wachters that would come in and sit in my section often. They gave me such a warm family feeling, which was nice, because my family was all spread out in different states.

They had me over for my birthday one year and served me the chicken enchiladas. They are on the gourmet side when it comes to enchiladas, but they are awesome!

I will always cherish the wonderful memories I shared with the Wachter family.

My son Tommy is in town, on leave from the Marines, and I made these enchiladas for him. It is another recipe he always requests! –

Donna Bennett Martin 

Preparation.

Preparation.

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS 

 

4 boneless, skinless chicken breasts (if small, use 6-7 breasts); 2 garlic cloves; 1 cup heavy cream; 1 tsp salt; Canola oil; 1 small can diced green chilies; 1 can green chili sauce; 1 bag of Mexican style shredded cheese; flour tortillas ( at least 12).

 

PREPARATION

Her family enjoying Donna's chicken enchiladas.

Her family enjoying Donna’s chicken enchiladas.

 

Boil chicken in water with garlic cloves about 20 minutes, until cooked; drain, let cool, then shred; mix the green chilies and green chili sauce into the chicken – set aside; heat oil in pan, about one half inch deep; medium to low heat.

Next get your heavy cream in a bowl, with 1 tsp salt, mix, set aside; after you heat the oil, you lightly toast the tortilla on both sides, then immediately dip it into the heavy cream – shake off excess – then place in a 13 inch by 9 inch pan and fill with some of the chicken, then roll.

Be careful not to get the heavy cream into your oil, or it will spit at you.

You will have an assembly line going – after you fill your pan, pour the remaining heavy cream on the enchiladas – then cover with cheese. (I don’t always use all of the heavy cream, you don’t want them too moist).

Bake at 350 degrees for about 10 minutes or until the cheese is melted. Let cool some before serving.

 

 

 

 

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Categories: Cooking, Family, NEWS, Recipes

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Harbinger of the Seasons

Posted on September 16, 2014

By Jacqueline Bennett newsandviewsjb.com

Harbinger of the seasons - my potter's bench.

Harbinger of the seasons – my potter’s bench.

 

One of my prized possessions is a potter’s bench I bought for a song a few years ago. Its light-colored, lattice pine wood is now darkened in spots, weathered from being outdoors. It has a bottom shelf where I store potting soil, a watering can and remnants of the passing months. It also has a row of pegs, a larger main shelf and a narrow top shelf where I rotate in the news of which time of year is coming. My potter’s bench has become my own personal corner of the world to decorate as I please and herald in the changes that accompany life in New England – a harbinger of the seasons.

Each winter I move a small, old-fashioned style red lantern to the narrow shelf, accented by placing next to it a small clay pot with two pine cones. These are magical pine cones. They are the last two my mother collected before her passing in 2010. Collecting pine cones was an annual ritual for her – most were used on homemade wreaths but then there were a precious few she held on to as mementos. With the arrival of the first snowfall it has become an annual ritual of my own, to peer outside my back window and watch the flakes gradually cover the potter’s bench, and settle on the lantern and Mom’s pine cones. By January both the lantern and pine cones are covered by inches of snow. But that’s alright, winter was Mom’s favorite season and she loved snow.

Come springtime I clear away the winter debris and move its accessories to the lower spot to wait their turn until the snow flies again.

Spring and summer are busier on my potter’s bench, filled with seedlings and later plants that strike my fancy cradled inside pots of varying sizes – some clay, some designed and a couple big ones in solid blue, as well as, a tall, talisman tone metal daisy that I stick in the ground to stand as a sentinel on the right side of the bench.

Now of course summer is drawing to a close. Cooler temperatures have already arrived, some trees have begun “to turn” in patches of color and one in my backyard is shedding tiny “leaf- ettes”. So, this past Sunday morning seemed the perfect time to pull on my “Connecticut Football” sweatshirt, clear away the signs of summer from the potter’s bench and replace them with calling cards of the approaching season, my favorite.

Now when I glance out the back door as the sun rises, I am greeted by a lovely auburn colored planter of mums. Sitting nearby is a recent find, a rather coy, ceramic pumpkin – winking “good morning”. Welcome autumn!

 

Categories: Harbinger of the seasons, New England, NEWS, Seasons, Signs of autumn

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