‘Globe-trotting’ friends welcomed home by Dee Dee

Posted Tuesday, Aug. 06, 2013  comments  Print Reprints

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Mike and I had a busy week visiting our Frisco family, and that's always a treat. When we returned home, we made dinner for friends who just returned from an extended vacation; I knew they would be ready for a home-cooked meal. It was so wonderful to hear about their travels around the world, but even more fun to laugh and visit with Jim and Sue. Welcome home.

The garden has slowed down and I'm still getting a few smaller tomatoes and peppers. After this summer, I am going to dismantle the plot and start a new garden area to refresh the earth. Coming in September are more show iris and then tulips - this fall and winter should be fun and quite different than warm weather veggie gardening.

Thank you to Beth Aami, of Fort Worth, who sent me her very nice dessert recipe she had entered in the "Sweetie Pie" contest July 4 in Lost Creek. When we entertained, I made this marvelous dessert and everyone raved about it...way to go Beth.

This is the menu I put together for our "globe-hopping" friends. I made everything a day ahead except the pork ribs.

The Salad

I bought triple washed Romaine lettuce and broke up all three heads in small pieces. I cut up some garden cherry tomatoes and sliced a purple onion on top. My dressing was 1/4 cup balsamic vinegar and 1/4 cup extra virgin olive oil and a teaspoon of honey. I chilled 4 salad bowls and the salad and put the dressing over right before we ate.

Dee Dee's Squash Pie

Let's take advantage of all the beautiful squash that is arriving daily at the farmer's market.

Sauté together for 10 minutes:

4 cups thinly-sliced squash, both yellow and zucchini. Add 1 cup chopped sweet onion and 1/2 stick of butter.

Stir in 3/4 cup chopped fresh parsley OR 1 Tablespoon dried parsley flakes, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried basil, and 1/2 teaspoon dried oregano.

Mix two beaten eggs and 2 cups shredded cheeses, like Italian blend or medium cheddar.

Pour into a 9 inch pie shell and bake at 375 degrees for 30 minutes or until done.

I baked this a day ahead and simple warmed it up before dinner.

Crock-pot Baby Back Ribs

I buy one large or two smaller racks of baby back ribs. I cut the slab in thirds and brown them in a small amount of peanut oil.

Place in the slow cooker; pour over one jar of Stubb's Original All-natural Bar-b-Q sauce. The jar is 18 ounces. I put his on LOW in the morning and let it cook all day. It's done when the bones fall away from the meat, or nearly do.

I really like Stubb's and it's made in Austin. We like this brand. I told the Mikester I think I could get a straw and drink it out of the jar, it's that good.

Beth's Éclair Dessert

1 (one pound box) graham crackers

2 small boxes instant French vanilla pudding

3 and 1/2 cups of milk

1 regular sized container of Cool Whip


Two one ounce squares of unsweetened chocolate-melted

2 teaspoon white corn syrup

2 teaspoons vanilla

3 Tablespoons softened margarine

1 and 1/2 cups powdered sugar

3 Tablespoons milk

Butter a 9 x 13 inch pan, or baking dish. Line with whole graham crackers. Mix pudding with the milk and beat at medium speed for two minutes. Blend in cool whip. Pour 1/2 mixture over crackers. Add remaining pudding and cover with crackers. Refrigerate for 2 hours. Combine the ingredients for the frosting-it will be runny. Spread over the top layer of crackers. Refrigerate for at least 24 hours. Beth says "it improves with age, if you can leave it alone."

Next week, I'll provide my Gazpacho cold soup recipe I have been working on for years, and I'm going to tell you about an exciting and fun Saturday in October. What could it be?

Have a wonderful week in Parker County and be sure and visit your favorite farmer's market.

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