By now the robins have surely walked in the snow at least three times. In fact, that happened in just one day last week or doesn’t that count. Last week was one of those times that the weather changed almost from moment to moment. Usually, I don’t hear the wind during the night but the sound was much more than falling rain. Lights out, hail hitting the house, thunder, lightning, you name it we had it all. Next time with more predictions I will take some extra measures like making certain there are batteries in the flashlights and radio. We are so dependent on electricity we forget some of the basics. With the kind of winter we had and the expenses of removing the snow we certainly understand the crews will let nature take its course and let the warm temperatures do their job. It will take more than a few days to get rid of the snow piles, however, it will happen just as before.
I recall one year when my brother David returned home from Korea in the early 50s and had to report to camp in Wisconsin when the leave was concluded. On Easter Sunday my parents decided we could take him back to the camp and as the weather was so beautiful here it wouldn’t be a problem so we started soon after church was over. Of course, us girls went along dressed in our Easter dresses, mine was a green organdy and a very summer style. About halfway across the state on I-90 the weather changed considerably. It started with rain, then snow and the farther we went the worse it got. By the time we arrived in Rochester late evening, Dad decided to see if there was a bus heading in the right direction for David to continue on. As it was a bus was going to leave shortly and it didn’t take long before we were headed back home although it took much longer than usual and finally arrived home about 6:00 a.m. with time for a quick snooze before the school bus came at 8:00.
There have been other incidents of storms this late and we learn from each one how to survive. Living on the farm was more trying when the animals needed tending also. One time the cattle started to wander during a storm and ended on the far side of the farm where the fence stopped them. They stood in a huddle with the cows surrounding the calves. It took coaxing to get them to go back to the barn but when they saw it from a distance they ran as they knew there would be hay and water. We were pleased to know we only lost one calf. There will be more stories of survival tactics this time and the good news no lives were lost.
We are grateful for those that have worked so diligently to restore the electrical power we all depend on so much. Hopefully, it will be a long time if ever we should experience such an outage again.
This is Holy Week a time to remember the sacrifice of our Lord and Saviour. It is a time for many families to get together. As we meet on Sunday and celebrate the risen Saviour it is a joyous time for Christians around the world. We have much to be thankful for – sunshine, green grass, flowers and meeting together.
Perfect Mashed Potatoes
3 pounds potatoes, peeled, cut into 1-inch pieces
2 teaspoons salt
1/3 cup butter
1/3 cup half-and-half
4 oz. cream cheese, cut into cubes
3/4 teaspoon coarse ground black pepper
In a 4 quart Dutch oven, place potatoes and enough water just to cover potatoes, add 1 teaspoon of the salt. Heat to boiling over medium-high heat; reduce heat to medium-low. Cover; cook 16 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.
Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on one side of Dutch oven, add butter, half-and-half, cream cheese, pepper and remaining 1 teaspoon salt to other side. Cook 1 to 2 minutes or until butter is melted and mixture boils.
Remove from heat. Beat with mixer 30 seconds to 1 minute or until as smooth and desired (do not overbeat).
Makes 12 servings. May be frozen for up to a month. To reheat, bake frozen covered casserole at 350º for 1 hour 15 minutes or until bubbly.
Carrot Coin Casserole
12 medium carrots, sliced
1 large onion, cut into 1/4 inch slices
2 cups frozen peas
1-1/2 cups (6 ounces) shredded cheddar cheese
4 tablespoons butter, softened, divided
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 1/2 cups milk
1 cup crushed butter-flavored crackers
Place carrots and a small amount of water in a saucepan; cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain. Add peas and toss.
Place 4 cups in a greased shallow 3-quart baking dish; sprinkle with cheese. Top with remaining vegetables. In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper, and nutmeg until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the vegetables.
In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole. Bake, uncovered, at 350º for 30-40 minutes or until bubbly. Yield: 12 servings.
Lemon Pudding Dessert
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup butter, melted
1 tablespoon sugar
Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
3 package (3.4 ounces each) instant lemon pudding mix
In a small bowl, combine the flour, pecans, butter, and sugar. Press onto the bottom of a greased 13-inch x 9-inch baking dish. Bake at 350º for 12 to 15 minutes or until edges are lightly browned. Cool completely on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled. Yield: 20 servings.
