and read reviews about the tortillas I
posted yesterday. Out of 9 reviews they
were all bad saying the dough was too sticky
so now I am looking for another recipe to try.
This one is from allrecipes.
FLOUR TORTILLAS
makes 12
this had 139 reviews
and they gave it 4.5 out of 5 stars.
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon lard (use maybe shortening)
3/4 cup water
1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 12 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
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Tortilla roll ups are a great Summer time food.
I used to make them to take for baseball games
and the race track. Easy to transport and
easy to keep chilled in the cooler.
Ingredients
* 2 packages (8 ounces each) cream cheese, softened
(I used one 8 ounce package)
* 1 envelope ranch salad dressing mix
* 3 green onions, chopped
(I think I used a little dry onion soup mix instead)
* 11 flour tortillas (8 inches)
* 22 thin slices deli ham
(the ham I used wasn't thin sliced. I found
ham slices at Aldi's that was a little thicker
so that would reduce the amount of ham slices needed)
You could half the recipe like I did.
And I didn't cut the roll ups into slices.
We ate them whole.
Lettuce leaves on the roll ups
would be good also.
I also think I added a little ranch dressing
to the cream cheese mix the last time I made
it along with the dry ranch mix to thin it
out a little to make more spreadable.
Directions
* In a small bowl, beat cream cheese and salad dressing mix until smooth. Stir in onions. Spread about 3 tablespoons over each tortilla; top each with two ham slices.
* Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-in. slices. Yield: about 7-1/2 dozen.
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Garden is looking good except for pesky ants!!
They seem to be coming out in full force everywhere.
They were even at the bus stop this morning down
the street. They were swarming all over the sidewalk.
Sure was a way to keep all the boys entertained
while waiting for the bus.
I would like to keep the garden as natural as possible
but at the same time if my home remedies don't work
I don't want to see my garden dwindle down to nothing
because of bugs! At the moment I am trying a mix
of corn meal and cinnamon. Ants are supposed to
take the cornmeal back to their nests and
it is toxic to them to eat.
I'm thinking about getting some ant killer
to put down over the yard. Never tried it
before but it's becoming a problem.
There are ant hills everywhere.
I don't know anything about this stuff
so if anyone has any input with using
stuff like this I would like to hear from you.
It needs to be safe around flowers, trees,
gardens, fruits, animals and people.
This morning I also tried to repair a couple
leaks in the water barrels pipes. I used
Mighty Putty that you're supposed to be able
to put over wet surfaces. Well let me tell ya
it wasn't as easy as it sounded. I had a hard
time getting it to stick. I'll have to check
it out the next time it rains.
Stopped in Kroger this morning.
Needed pop and milk.
Got Pepsi 2 liter bottles for .38 cents
each with coupons and sale.
They had a special on On-Cor entrees
for $1.99 compared to $3 to $4.
I got 3 of them for those nights
when I don't feel like standing in
the kitchen cooking.
Also got some cream cheese, ham and
dry ranch dressing to make up some
tortilla roll ups. Will try to make
my own tortillas to save some money.
____________________________________________________
My 2 Cents for today.
I get a call that Jonathan wasn't allowed to
ride the bus home this afternoon.
I guess he was sticking up for his brother
on the bus which was getting picked on by another kid.
Anyway I find out Christopher rode the bus home.
Soooo...
When I got to the school I asked them this
question below and got the answer "I don't know!"
If I was asked to come to the school to pick
up my son then why in the world did you leave
my other son on the bus???
If I am in the car, coming to the school,
who is home to get my other son????
Think about that one and people wonder why
Columbus Public Schools do the things they do.
I guess it is more important safety issue
to smack someone upside the head because of
someone bullying someone else than it is
to have someone home to watch over your
other child.
You start to wonder about bus drivers and schools.
Hell look at the one school in Hilliard that put
junior high students on the bus to go on a trip
to I think it was King's Island, or wherever it was,
and the bus driver was drunk and crashed!!!
Then come to find out this bus company
was suspended from being able to use buses
because they hadn't shown proof of insurance
to the school. DUH DUH DUH!!
Another incident that recently happened
at a Columbus School was that for some
reason a kid did not get on the bus in time.
Instead of calling the parent, the principal
put the kid in a car with another parent and child,
with whom this other child did not know,
and took them home. The mother was irate
about not calling her to come pick him up
and sending him home with a stranger.
Other bus drivers have been on dope, beat
kids up, crashed buses and the list goes on and on.
But when my kids get bullied and takes some
action because nothing is done about it,
they get kicked off the bus for the day.
SOMETHING IS WRONG WITH THIS PICTURE!!!
I even asked the principal of the school
the same question and got the same answer,
I don't know.
___________________________________________________
7:30PM
This is the reason I love my 10x's zoom camera.
Get those up close shots of the kids playing
across and down the street without them knowing.
____________________________________________________
8:35PM
Sitting here browsing through my Taste Of Home
magazine before we head out to close up the pools
at Tony's work. He's on call this week and whoever
has the pager this time of year has to close all
three pools at 9pm.
Anyway I saw this canning recipe for
Zucchini Pickles #1
8 cups sliced zucchini
4 large onions, sliced
1 large green pepper, sliced
3 Tablespoons canning salt
1 quart white vinegar
2 cups sugar
2 teaspoons celery salt
2 teaspoons ground tumeric
1 teaspoon ground mustard
Directions
* In a large bowl, combine the zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.
* In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand for 2 hours.
* Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 pints.
Nutrition Facts: 1/4 cup equals 31 calories, trace fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
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Zucchini Pickles #2
Ingredients
* 2 pounds firm fresh zucchini, cut into 1/4-inch slices
* 2 small onions, sliced
* 1/4 cup canning salt
* 3 cups white vinegar
* 2 cups sugar
* 2 teaspoons mustard seed
* 1 teaspoon celery seed
* 1 teaspoon turmeric
Directions
* Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.
* In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand for 2 hours.
* Transfer to a large saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Carefully pack hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: about 4 half-pints.
Nutrition Facts: 1 serving (1/4 cup) equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 1,772 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.
___________________________________________________
Had to go close a pool at Tony's work this evening.
I guess they only have one out of three pools
open at the moment. It's so much fun running people
out after dark and I'm saying that sarcastically.
Two girls in the pool had to be told about 4 times
the pool was closing. I finally got to the point
of going up and telling them they NEEDED TO GET OUT NOW!
They got out but moved slow as molasses getting
things rounded up. I finally made the comment
I was gonna light a fire under people's asses because
I didn't feel like being there all night.
What worries me about closing pools is telling
a bunch of drunks they have to leave.
We haven't had any problems yet, but other maintenance
guys have. If they don't leave then we will
call police to have them removed. It just worries
me because you know how college students can be
with getting drunk and partying.
___________________________________________________
Get outta here. Sitting here watching the 10PM
news on channel 28 about the Hilliard student
who drowned. I'll be damned if they didn't interview
my nephew, Tony's brother's son, who lives in Hilliard.
They didn't post his name but you know a face.
He goes to Hilliard Davison
High School and also plays football.
___________________________________________________
This sounded good for a Summer treat.
I have included what my variations would be.
Grilled Pineapple Butterscotch Sundaes
6 servings
Ingredients
* 2 fresh pineapples (can of pineapple slices)
* 6 tablespoons plus 1/2 cup butter, divided
* 2 tablespoons sugar (Splenda)
* 1/4 teaspoon ground nutmeg
* 1 cup packed brown sugar
* 1/2 cup heavy whipping cream
* 1/2 teaspoon vanilla extract
* Dash salt
* 3 cups vanilla ice cream
Directions
* Peel, core and cut each pineapple into six spears. In a small saucepan, melt 6 tablespoons butter with sugar and nutmeg. Brush over pineapple. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes or until lightly browned, turning occasionally.
(my version: take pineapple slices and grill on
George Foreman)
* For sauce, in a small saucepan, melt remaining butter. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla and salt. Serve sauce with ice cream and grilled pineapple. Yield: 6 servings.
Nutrition Facts: 2 pineapple spears with 1/2 cup ice cream and 3 tablespoons sauce equals 667 calories, 41 g fat (26 g saturated fat), 126 mg cholesterol, 264 mg sodium, 76 g carbohydrate, 2 g fiber, 4 g protein.
