Hopeful Homemaker

Pink Ticking Tablecloth

January 27, 2010 jennifer Linens

I love vintage linens. Among my favorite things is my collection of printed tablecloths, which make me smile when I look at them. I’ve always wanted to find a good way to catalog these lovely pieces, so I’ve decided to post pictures of one each day (or as often as possible) until I have them all photographed. I’m hoping this will also accomplish the task of driving away the winter blues.

So, since Valentines day is approaching, I’ll start with a pink one.

This is one of my favorites (but I say that about every one of them). I love the way it resembles vintage ticking, but on a larger scale.

The inner section has a scalloped border that is so cute!

The pattern continues around the outer border.

This tablecloth measures 41 inches wide by 52 inches long. It has a few flaws and tiny stains, but nothing that detracts from it or makes in any less lovely to me. It has no markings on it, and if anyone knows anything about it, I’d love to hear!

This is a fun cloth to use at a baby shower for a little girl. What would you use it for?

Black Bean Casserole

January 26, 2010 jennifer Main Dishes

This has been a favorite family standby for years. It’s healthy, meatless, and inexpensive.

Chop 1/2 cup onion and one green pepper, and saute in 1 tsp oil until crisp-tender.

Rinse and drain two cans of black beans.

When the veggies are tender and the onion is translucent and just beginning to brown, add one can diced tomatoes, the black beans, and 1 1/2 cups of your favorite salsa.

Mix together and add 1 tsp. cumin.

Cover the bottom of a 9×13 inch baking dish with corn tortillas. Then layer with 1/3 of the bean mixture. Sprinkle 2/3 cup mozzarella cheese over the beans. Then repeat the layers twice more.

Sprinkle the top with some sliced olives if you like them. Bake at 350 for 20 minutes or until casserole is heated through and cheese is melted. Serve with sour cream.

Black Bean Casserole 1/2 cup onion, chopped 1 green bell pepper, chopped 1 can diced tomatoes 2 cans black beans, rinsed and drained 1 1/2 cups salsa 1 tsp. cumin 18 corn tortillas (I usually use 6 per layer, and have them overlap a bit) 2 cups shredded mozzarella cheese sliced olives sour cream In pan, saute onion and bell pepper in 1 tsp. olive oil. Add tomatoes, black beans, salsa and cumin. Cover bottom of 9×13 inch pan with tortillas. Spread 1/3 bean mixture over the tortillas, then layer 2/3 cup cheese over beans. Repeat layers twice more, ending with cheese. Sprinkle with sliced olives, if desires. Cover and bake at 350 for 20 minutes or until casserole is heated through and cheese is melted. Serve with sour cream.

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Almond Rice Pilaf

January 26, 2010 jennifer Sides and Salads

This rice has been a favorite for many years. It’s simple, pretty, and has a nice texture due to the almonds.
Begin by chopping one onion and mincing a clove of garlic.

Put onion, garlic, and 2 cups long grain white rice in a pan with 2 Tb. butter.

Saute, mixing often, until rice is beginning to brown.

Pour 2 cups water and 2 cups chicken broth into pan. Bring to a boil, then reduce heat, cover and cook 20 minutes or until rice is tender. While the rice is cooking, toast 1/2 cup sliced almonds in the oven until just beginning to brown. Chop 2/3 cup of fresh parsley. When rice is tender, stir in almonds and parsley.

Serve immediately.

YUM! This rice is the perfect complement to my Tomato Topped Chicken .

Almond Rice Pilaf 1 medium onion, chopped 1 clove garlic, chopped 2 cups long-grain white rice 2 Tb. butter 2 cups chicken broth 2 cups water 1/2 cup toasted sliced almonds 2/3 cup chopped fresh parsley Chop onion and garlic. Place onion, garlic, rice and butter in large saucepan and saute 4-5 minutes or until rice is beginning to brown. Add water and chicken broth. Bring to a boil, then reduce heat and cover. Cook for 20 minutes or until rice is tender. While rice is cooking, toast almonds and slice parsley. Stir into cooked rice and serve immediately.

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