As a general rule I think I am a very light sleeper, however after the phone rang about 11:00 p.m. informing us of a severe storm approaching I had already heard the thunder and saw the lightning, I promptly went back to sleep. Was I surprised in the morning to find out we had almost 2.5 inches of rain during the night. To make sure I heard right I went to the garden and sure enough that is what the gauge said. We needed it. Any time you get that kind of rain this time of the year we will take it.
I can’t say I am a good gardener but this year I have done a better job of keeping the weeds out and with better soil the garden looks pretty good. I have a tendency to try to put things much too close together so it looks rather crowded. I had one cucumber plant and decided it should have a companion. Ruth asked if there was any thing I needed so I informed her I could use another cucumber plant. Well, the box she bought had four plants and I just couldn’t throw a way a growing plant. The one I already had would have been enough anyway as it already has cucumbers showing. Years ago, Robert’s brother’s family raised them for a pickling processor and it was quite a chore to pick every day or so especially to harvest the small ones as they commanded a better price. I don’t think they did it more than one year.
No plans as yet for the Fourth. It sounds like it will be rather warm and a trip to the cabin may be in order. The temperature seems to be somewhat cooler by the lake even if you don’t go swimming. Wishing you a good safe weekend. The fireworks get better each year and as of now I wonder what the new displays will be.
Salmon Loaf
1/2 cup bread crumbs
1 tablespoon butter, melted
1/2 cup milk
1 can salmon, drained, bones and skin removed
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons onion, minced
1 tablespoon parsley, minced
Mix bread crumbs and butter. Add the rest of the ingredients and mix as you would for meat loaf. Put in greased loaf pan. Bake at 350º for 45 minutes. In desired, heat a can of undiluted cream of mushroom soup and use as a sauce for the salmon loaf.
Buttery Almond Green Beans
2 pounds fresh green beans, trimmed
2 cups water
1 envelope onion soup mix
2/3 cup slivered almonds, toasted
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
6 tablespoons butter, melted
In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until beans are crisp-tender. In a mall bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat. 8 servings.
Cherry Rhubarb Crisp
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/2 cup margarine
4 cups diced rhubarb
1 can cherry pie filling
1 cup sugar
1 cup water
2 tablespoons cornstarch
Red food coloring
1 teaspoon almond flavoring
Mix oatmeal, brown sugar, flour and margarine with pastry blender Put 2/3 cup of crumble in a 9 z 13 pan. Boils sugar, water and cornstarch until thick. Add food coloring and almond flavoring. Add pie filling and mix. Put rhubarb in crust, then cherry pie mix. Top with remaining 1/3 of crumbs. Bake at 350º for 35 minutes.
