Too often we complain and complain about some simple task or wish that isn’t done. Often times it is just a matter of setting a priority and getting the job accomplished. Thursday night at the band concert we were greeted with a fix to the bottom step on the north side that had been remedied. Thank you parks department and mayor for making it a safer, an easier rise and eliminating a mud hole after a rain.
Last week it was difficult to remember what day of the week it was. Seemed like two weekends in a row with a holiday on Tuesday and each morning I woke spent a moment to make certain I had the right day and what needed to be accomplished. I like the summer although it sometimes becomes a bit busy. The week continued with various activities such as band, sewing to finish, a birthday party for sister in-law Rosella at Shakopee and preparations for James’ family visit this week. After visiting with Rosella at her birthday party she remembered well the days of picking cucumbers. They actually had a quarter of an acre and they did it for several years. She still sighed thinking of the hard work and said the proceeds were divided among their eight children for school clothes.
The way the garden is growing it won’t be long before there will beans and cucumbers to harvest and hopefully some ripe tomatoes. I did notice the raise in the dirt around the potato plants and with a bit of scratching it away there were small potatoes ready to use. Farmers’ Market has started on Thursday mornings in Slayton with just a few vendors.
Vegetable Beef Casserole
3 medium unpeeled potatoes, diced
3 carrots, sliced
3 celery ribs, sliced
1 medium onion, chopped
2 cups fresh or frozen green beans
l pound lean ground beef (90% lean)
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup (4 oz.) shredded cheddar cheese
In a casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme, salt and pepper. repeat layers. Top with tomatoes. Cover and bake at 400º for 15 minutes. Reduce heat to 350º; bake about 1 hour longer or until the vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted. 6-8 servings.
Herbed Onion Focaccia
1 package active dry yeast
1 1/2 cup warm water, divided
1 teaspoon sugar
6 tablespoons olive oil, divided
2 teaspoons salt
4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoon minced fresh oregano
3 tablespoons finely chopped green onions
1 1/2 teaspoon minced fresh rosemary
1 1/2 teaspoons small fresh sage leaves
Dried herbs may be used in place of fresh.
Seasoned olive oil or additional olive oil, optional
In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand 5 minutes. Add 4 tablespoons olive oil, salt, 2 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled. Punch dough down. Divide into three portions; cover and let rest for 10 minutes. Shape each portions into an 8 inch circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4 inch indentations in each loaf. Brush with remaining oil. Sprinkle with green onions, rosemary, sage and oregano. Bake loaves at 400º for 20-25 minutes or until golden brown. Remove to wire racks. Serve with olive oil for dipping if desired.
Strawberry Cheesecake Ice Cream
1 (8 oz.) package cream cheese, softened
1/3 cup refrigerated French vanilla nondairy creamer
1/4 cup sugar
1 teaspoon grated lemon peel
l carton (16 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
In a large bowl, beat the cream cheese, creamer, sugar and lemon peel until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. Makes 2 quarts.
