Friday I didn’t think I had a lot that needed to be done at home so I visited Fran and we decided after a bit of debate to go shopping out of town. I had looked for a pair of winter gloves after I thought I had lost one and it should be replaced among some other things that aren’t available in Slayton any more. I found a pair just like I wanted and sure enough Monday morning there was the lost glove in a top shelf. I certainly don’t remember putting it there as the other one was still in my coat pocket. By the looks of the old pair they probably should be replaced anyway before winter is over. Saturday was a good day to stay home and I have been thinking about making chili for quite a while and a new crock pot to make certain it was working correctly. All was accomplished and now there is extra to freeze for another day.
Sunday was a busy day. I didn’t wear an outer coat to church but it didn’t take long to realize that when I went to the historical society annual meeting in the afternoon an extra coat was surely necessary at least for me. The speaker was very interesting talking about the history of the Dinehart/Holt family. We were served the best mixed fruit pie ever with a generous scoop of ice cream. As I was settling down for the evening, the phone rang. It was Leah but about the same time there was a knock on the door and Tom’s mother was there to pick me up and take me to the 4-H awards banquet that I hadn’t been informed about. Since I was still dressed in appropriate clothes it didn’t take more than a couple of minutes to get ready. It has been many years since I have been to this annual banquet. It was special this year as Tom was named Friend of 4-H. He has probably been more active as a leader for 22 years than he was a member when playing on the softball team was a highlight. Two other special people were honored, Margie Anderson who will be retiring in June and Dennis Opdahl for 45 years as a leader. It was a good evening with a substantial meal of pork chop on a stick, potato salad, baked beans, applesauce and ice cream sundaes for dessert. A lot of door prizes were given out besides the usual awards. The evening was well organized with the presenters ready as soon as the former ones were done. Congratulations to all the winners and especially for bringing back many memories of days gone by as a 4-H member and leader.
Parmesan-Roasted Acorn Squash
1 (2 pound) acorn squash, halved lengthwise, seeded and cut into 3/4 inch thick slices
1/4 cup grated Parmesan cheese
8 sprigs fresh thyme or 1 teaspoon dried thyme
2 tablespoons olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
Preheat oven to 400º. Toss squash slices, Parmesan, thyme, oil, salt, and pepper together in a bowl until squash is evenly coated. Arrange in a single layer on a large rimmed baking sheet. Roast until golden brown and tender, 25 to 30 minutes. Serves 4.
Pheasant Casserole with Wild Rice
2-3 cups cooked pheasant or chicken
1 1/2 cups wild rice cooked in stock
8 ounces sliced mushrooms
1 can pimento (rinsed)
1 cup blanched almonds
Salt and pepper to taste
White Sauce:
1 cup cream 2 tablespoons butter
1 cup milk 1/4 cup flour
Combine casserole ingredients and prepare white sauce. Mix together and bake at 350º for one hour or until heated through. Serves: 10
Double Streusel Coffee Cake
Streusel:
2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
Coffee cake:
2 cups Original Bisquick mix
1/2 cup milk or water
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
1 egg
Heat oven to 375º. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, Mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender, until crumbly; set aside.
In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel, spread carefully over streusel. Sprinkle remaining streusel over top.
Bake 20-24 minutes or until golden brown. Let stand 30 minutes before serving Serve warm or cool. 6 servings.
