Tuesday, June 30, 2009
HOT NEWS! Tammy Moore (Pruitt)
Friday, June 26, 2009
Congratulations to Laurie Trondle
Jack's Quick Tomato Sauce Recipe
Nelson Cuddy-Family Tree
1920 United States Federal Census
about Nelson Cuddy
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Source Citation: Year: 1920;Census Place: St Louis Ward 27, St Louis (Independent City), Missouri; Roll T625_958; Page: 3A; Enumeration District: 551; Image: 643.
Source Information:
Note: Enumeration Districts 819-839 on roll 323 (Chicago City. Original data: United States of America, Bureau of the Census. Fourteenth Census of the United States, 1920. Washington, D.C.: National Archives and Records Administration, 1920. T625, 2,076 rolls.
Description:
This database is an index to individuals enumerated in the 1920 United States Federal Census, the Fourteenth Census of the United States. It includes all states and territories, as well as Military and Naval Forces, the Virgin Islands, Puerto Rico, American Samoa, Guam, and the Panama Canal Zone. The census provides many details about individuals and families including: name, gender, age, birthplace, year of immigration, mother tongue, and parents’ birthplaces. In addition, the names of those listed on the population schedule are linked to actual images of the 1920 Federal Census. Learn more...
Wednesday, June 24, 2009
Wednesday, June 17, 2009
love a challenge
Ingredients:
1 (1 pound) package sliced bacon
1 1/4 lb boneless, skinless, chicken breasts (about 4 breasts)
2/3 cup firmly packed brown sugar
2 tablespoon chili powder
Preheat oven to 350. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. Bake at 350 degrees for 30 to 35 minutes until bacon is crisp.
12-15 appetizer servings
Tired of BLTs...try this
8 slices multigrain bread 1/4 cup apricot preserves
8 oz. sliced deli ham 1 round (8oz) Brie cheese, rind removed and cut into four
slices
3 Tbsp. butter, softened
Spread four bread slices with half of preserves. Layer with hand and cheese. Spread remaining bread with remaining preserves. Place on top. Butter outsides of sandwiches.
In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
Chinese country-style pork ribs
4 lbs. bone-in country style pork ribs (1-1/2 in thick) 1/2 cup water
1 Tbsp. Liquid-Smoke, optional 1/2 tsp onion powder
1/2 cup chili sauce 1/4 cup hoisin sauce
2 Tbsp. honey 1/8 tsp. cayenne paper
Place the ribs, water, Liquid smoke if desired and onion powder in a 3-qt. microwave safe dish. Cover and microwave on high for 15-20 minutes or until meat is tender.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to boil. Reduced heat: simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally.
Coat grill rack with cooking spray before starting the grill. Drain ribs. Grill ribs, covered, over medium heat for 4-5 minutes on each side or until browned, basting with sauce and turning occasionally.