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By Bev Kauffman
Hello from the kitchen!
It's August and the kitchen tends to stay hot. Hot as it is, we still like to eat, right? We enjoy breakfast foods so today I'm sharing a few things we enjoy no matter what it's like outside! Bagels, dippy eggs, quiche, dried beef gravy and homemade grape juice are a few favorites. So many choices. As a child growing up in the 60's and 70's I had never heard of bagels and quiche. We went to the henhouse and hunted the eggs and that was breakfast. And of course, the chickens eventually became our dinner. That was good eating!
Grape juice concentrate
• 1/2 bushel grapes
• 13.5 cups sugar
This juice is made with a fruit steamer. Rinse bunches of grapes and place in steamer. Steam till all the juice is out of the grapes. Mix sugar with the juice and cook gently till all the sugar is dissolved. Pour into quart jars and seal.
*leaves grapes as bunches.
Creamed dried beef
• 1/2 pound chipped dried beef
• One stick of butter
• 1/2 cup flour
• 5 cups either milk
or half & half
• Black pepper
Melt butter in large skillet and add the dried beef. Cook a few minutes then sprinkle the flour over the beef. Stir good. Will look clumpy. Slowly stir in the milk and keep stirring until thickened. Serves 8-10 people. Excellent over eggs or biscuits.
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.