Thanks again to Chari at Happy to Design for hosting Sunday favorites. Here is one of mine:
One of my very favorites titled “Daddy-isms”
Since I posted Mama-isms, one of my two beautiful sisters requested that I give equal time to Daddy-isms. My Daddy died in 1992 at the age of 54 of cancer. Daddy was a big, lovable man, full of integrity and loved by all who knew him. He laughed a lot and smiled a lot and I am very blessed to have had such a great Daddy. He was a very optimistic and positive man who had sayings that deserve equal time as well as a few funny memories.
When asked how are you his response was invariably, “If I was any better I couldn’t stand it!”
You can’t go through life looking in the rear-view mirror.
About anyone who was a good cook – You’re a good cooker.
About Marriage – Love is important but commitment is equally important.
The Bible is a book that is meant to be understood by reading.
When we were kids, my younger sister had a slumber party on March 31st one year. The following morning, my Daddy woke all of the sleeping girls and told them to be calm but to hurry outside because the house was on fire. When they were all safely outside he called to them from the door “April Fools.” He loved to pull April Fools jokes but that was one of the best.
Daddy loved to swim and he made sure we all had swimming lessons. He would take us to the pool and delight us by throwing us high in the air. We would wear him out by begging him to throw us again.
He would wake us up in the morning by turning on the light and singing (loudly)
Good morning to you,
Good morning to you,
We’re all in our places
With bright shiny faces.
For this is the way,
To start a new day.
If we didn’t wake up after the singing, he would stand at the end of the bed and say chop, chop, chop (as he was falling forward) to give us time to get up before he said TIMBER and fell on top of us. To my recollection, he never actually fell on top of any of us.
I could go on and on. As you can see, Daddy was a fun guy.
Today’s Lagniappe: Recipe for Spinach Madeleine or Crawfish Spinach Dip
I spent the afternoon yesterday with my friend Darlene planning our upcoming Mardi Gras party and it put me in mind of something with a little New Orleans’ Flavor. This is copied from Chef John Folse & Company Website. If you don’t have the River Road Cookbooks, look for them, they are great.
Prep Time: 30 Minutes
Yields: 5-6 Servings
This traditional Louisiana recipe was first presented in River Road’s cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft’s Velveeta line introduced a similar Mexican cheese.
* 2 packages chopped spinach, frozen
* 4 tbsps butter
* 2 tbsps flour
* 2 tbsps chopped onions
* ½ cup evaporated milk
* ½ cup reserved spinach liquor
* ½ tsp black pepper
* ¾ tsp celery salt
* ¾ tsp garlic salt
* 6 ounces Velveeta Mexican cheese, sliced into ¼-inch cubes
* salt and red pepper to taste
* 1 tsp Worcestershire sauce
Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight.
This traditional dish can be spruced up for the holidays by adding ¼ cup diced red bell peppers when the onions are sautéed.
There are other great dishes that can be made with this versatile recipe, such as:
Crawfish Spinach Dip: Add 1 pound of Louisiana crawfish tails when you add the cheese and serve warm with tortilla chips or crackers