Every afternoon this past week I spent some time at the fairgrounds sorting clothes for the Hospice rummage sale. One wonders where it all comes from and this year it appears to be more than usual. As we sort we come across some very nice “stuff” and perhaps even the price tag still on them. I’m certain there is enough for everyone and most everyone can find a bargain at the prices that are charged. The tables are stacked high, the racks are full and much sorted and placed in boxes and will fill the tables again later. The sale continues through the week with bag day on Saturday. Leftovers are trucked to other distributing centers such as Goodwill.
Thunder, lightning, and a few drops of rain, hopefully that is all as it is homecoming with the parade in the afternoon and the game and other activities later this evening. The rain is better than the snow we had on my senior homecoming. It was also the first date with Robert and it is a wonder he ever came back. Can you imagine what happens when your wool coat gets wet and you have a new Toni, in case you don’t know that was a home permanent. Some of you probably don’t recall or know the odor that went with both of them. He was a farmer and farm smell really didn’t bother him or else he was very polite and knew the circumstances couldn’t be helped. College, the Korean war and five years later we were married. I have always been grateful for the phone call I made asking him to be my date for homecoming. We had mutual friends that helped arrange the meeting.
The gardens continue to produce and most have all they need for the winter and are willing to share the bounty. I was given some strawberry plants for Mother’s Day and although they aren’t real prolific this year a fresh berry or two certainly tastes good when I go out to get the beans and tomatoes.
Pizzawiches
2 pounds ground beef
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
12 hamburger buns, split
3-4 tablespoons butter, melted
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, oregano, chili powder and garlic salt. Bring to a boil. Remove from the heat; stir in cheeses. Place about 1/3 cup meat mixture on each bun. Brush tops of buns with butter.
Place on ungreased baking sheet. Bake at 375º for 7-9 minutes or until cheese is melted. Or wrap sandwiches in foil and freeze for up to 3 months.
To use frozen sandwiches: Place foil-wrapped buns on an ungreased baking sheet. Bake at 375º for 35-40 minutes or until heated through.
Gazpacho Salad
4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1 teaspoons pepper
1/2 teaspoon salt
Dressing:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/4 teaspoon ground cumin
In a 1-1/2 quart bowl, layer one third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.
In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon. 10-12 servings.
Apple Walnut Cake
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground mace
3 cups chopped peeled tart apples
2 cups chopped walnuts
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts (batter will be very stiff).
Spoon into a greased and floured 10 inch tube pan. Bake at 325º for 1 hour and 25 minutes or until a toothpick inserted near the center of cake comes out clean. Cool 10 minutes in pan before removing to a wire rack to cool completely. Yield: 16 servings.
