One doesn’t realize how quickly time passes until you start talking about the “Good Ol’ Days”. The past weekend I had the privilege to ride along with friends to go to another 70th-anniversary reception. The Beukhofs lived in this area years ago on their arrival from the Netherlands after World War II and settled in the Chandler area. You can imagine how difficult it was with no money, Minnie was eight months pregnant, and not knowing the language. They eventually had three sons about the same age as our older children and we visited often with them. The first thing each of the boys, now men, said was I remember the fire at your house. One night as we were sharing our time together somehow a lit candle was tipped and immediately the curtain burst into flame. Robert jumped from his chair and pulled it down and stomped on the flames. The only loss was to the curtain and a good lesson learned not to have candles lit where children might be playing. Martin, the oldest told how his father didn’t have any money and asked if he could buy a scoop for $6.00 on time and was assured that would be okay. By the end of the day, he had scooped enough sidewalks in Chandler to pay for the scoop which they still have. He also told of how Minnie had ridden her bike, with a garden hose for tires, 40 kilometers to visit Guys on his return from serving the Dutch army. Both have taken the time to write about their lives and have shared the copies with many. Guys and Minnie made many friends here in America as was surely seen by the crowd that gathered to congratulate them that afternoon. The sons are now retiring age and with children and grandchildren. All in all it was a very good afternoon as we were able to visit with a host of others that have moved from this area and made the effort to share the time with the Beukhofs.
Too much rain as can be seen in the gardens and cropland although I have gotten a few ripe tomatoes and green peppers. At least some of the water is receding. Lots of grass mowing, however, it has been difficult for the farmers to make hay. A rather unusual July this year.
Southwestern BLT Taco Salad
1 pound lean ground beef
1 package taco seasoning mix
2/3 cup water
1/2 cup southwest ranch sour cream dip
1/2 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup chopped precooked bacon
1 cup chili cheese flavored corn chips
1 can (2 1/4 oz) sliced ripe olives, drained
4 plum (Roma) tomatoes, each cut into 8 pieces
1 bag (10 oz) ready-to-eat romaine lettuce
1 cup shredded Cheddar cheese, (4 oz)
Cook beef over medium-high heat stirring occasionally until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat. Cook uncovered 2 to 4 minutes, until most of liquid is absorbed.
Mix together sour cream dip and salsa, Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
Divide salad among 4 plates. Sprinkle with cheese and chips. Serve immediately.
Balsamic Green Bean Salad
2 pounds fresh green beans, trimmed and cut into 1 1/2 inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
Cook beans for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard, and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving stir in tomatoes and cheese. Yield: 16 servings
Cornbread Salad
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 eggs, beaten
2/3 cup 2% milk
1 can (4 ounces) chopped green chilies
2 cans (15 ounces) black beans, rinsed and drained
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium green pepper, chopped
1/2 cup chopped red onion
3 cups (12 ounces) shredded sharp cheddar cheese, divided
1/3 cup water
1/3 cup cider vinegar
1/3 cup canola oil
1 envelope taco seasoning
In a large bowl, combine the cornbread mix, eggs, milk and chilies until blended. Pour into a greased 9×13 inch baking pan. Bake at 400º for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. Whisk together water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Cut cornbread into 1-inch cubes. In a large serving bowl, layer the cornbread, beans mixture and remaining cheese.
Serve immediately Yield:18 servings.
