It is nice to have an alert about the weather but also a bit disturbing to get the call before you wake up. A week ago the call came early and I debated to I get up or stay in bed and wait out the impending storm. I don’t get real excited when they say thunderstorm and don’t mention high winds with it. There is usually a timeline and I did get up and decided to take in a few plants or move them to where they would have more protection from wind or hail. It must have worked as when the hail did come it was anywhere from dime size to almost golf ball size. It quickly melted but I salvaged some to show to the family when they arrived for the weekend.
A couple of times a week the Mesners come as the guys are playing whiffle ball. The game isn’t quite as intense as softball or baseball but they have a good time. The other games that hold our interest are the Hadley Buttermakers as Paul and Jayden (grandsons) are members of that team.
Friday and Saturday were very busy as the family had several opportunities to be together. We did some shuffling trying to find sleeping space for all. Ruth and Terry and their family were here for the all-school reunion in Chandler-Lake Wilson. Sarah was home from Sweden so her brothers made it a point to come to Slayton to visit with her and the rest of us. All my children made it except James who will be coming in July. On Friday evening we went to Mary and Tom’s for supper and of course lots of reminiscing. Saturday there was a baby shower for Jason and Breanna who are expecting a baby this fall and in the afternoon we celebrated Ruth’s special birthday this year although it doesn’t happen until November. The Schmidt’s were also invited so we had quite a crowd. The weather was beautiful so the men had a pontoon ride at Lake Shetek while the women went to the shower. Then all assembled at my house for the birthday party. Early evening those of us that had a connection to the school reunion went to Lake Wilson. What a good time meeting former classmates, teachers, and families we haven’t seen for a long time. Sunday afternoon lunch all left for home and it was rather quiet and time for a nap and later a ride to Hadley only find out the game had been canceled. It was good to have Highway #30 open instead of detouring or going on gravel to get there.
The latest news is we have a new great grandchild. Mason Thomas was born on June 8 to Lydia (Mesner) and Brandon Diekmann. All are doing well and Morgan is a big help and although she was certain she wanted a sister has completely changed her mind and is very accepting of a brother. Lydia will be taking a few weeks off from the dental office.
Bacon and Double Cheese Quiche
Crust:
1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup butter
2-3 tablespoons cold water
Filling:
10 strips lean bacon
4 large eggs
1 1/2 cups light cream
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/2 cup shredded Gruye`re Cheese (about 2 ounces)
1/2 cup shredded white Cheddar cheese (about 2 ounces)
Mix together the flour and salt. Cut in the butter until coarse crumbs form. Add water, l tablespoon at a time, until a dough forms. Shape into a dish, wrap in plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 375º. On a lightly floured surface roll dough into an 11-inch circle Fit into 9-inch pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form stand-up edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
Prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8-10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, and cheeses. Bake until golden and custard is set, about 30 minutes. Serve warm. 8 servings.
Cheese Stuffed Burgers
1 cup soft bread crumbs
1/2 cup milk or beef broth
1/2 cup seasoned fine dry bread crumbs
2 tablespoons Worcestershire
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds lean ground beef
12 slices American, Swiss and or Colby cheese cut into quarters
6 large hamburger buns
Assorted condiments, such as ketchup, chopped pickled peppers, chopped or sliced tomatoes or pickled relish
Combine soft bread crumbs and milk. Let stand 5 minutes. Stir in dry bread crumbs. Worcestershire sauce, salt and pepper. Add ground beef. Combine lightly with a fork. Shape meat mixture into 12 1/2-inch thick patties, about 3 1/2 inches wide.
On six patties, arrange and slightly overlap 8 cheese quarters to with 1/2 inch of edge. Top each with the remaining 6 patties. Pick edges together to form one large patty, sealing all holes. Chill for at least 1 hour. Grill about 14 minutes. Turn and continue grilling for 10-12 minutes. Lightly toast buns on grill. Serves 6.
Chicken Tater Bake
2 cans condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1 1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (32 ounces) frozen Tater tots
Combine the soup, milk, and butter. Cook and stir over medium heat until heated through. Remove from the heat. Stir in the chicken, peas and carrots, and 1 cup cheese. Transfer to two greased 8-inch square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350º for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
To use frozen casserole, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350º for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each)
