Why is it when you plan activities months ahead of time and expect the weather to “perfect” that a quick change in weather patterns throws off all your carefully made plans. At least we didn’t have the terrible storms than some not too far from this area experienced during the past week. The month of June can be quite unpredictable, however, I surely do like the warmth the sun brings forth. Much needed rain fell and the crops look great and the gardens look better than usual, at least my does. Maybe it was the extra compost that was spread last fall. I planted some pole beans and they are starting to climb. The potatoes are flowering. If the healthy plants are an indication of harvest there will be some to share. It usually isn’t too difficult to find someone looking for fresh vegetables. I did plant some heirloom beans that looked very similar to the beans Grandma B. had. She saved seed each year. We still have the bean slicer she used for them. It is one of our favorite vegetables for special dinners. The sliced beans seem to freeze much better. We will see about this year’s crop.
The week has been unusually busy again with meetings, band concert, a parade on Saturday, etc. The families all made it home again after the school reunion. James and family will be coming in a couple of weeks on their way to the Black Hills for a family get-together on Amy’s side.
I should have found some ice cream recipes for dairy month but I doubt anyone would make them anyway. Homemade ice cream is not a favorite of mine although growing up, it was too icy for me. Mother always made lemon flavored ice cream for our birthdays. That was really good except we lost the recipe. We have found similar recipes but they are just not quite the same as we remember. Maybe it was the fresh lemon juice, the walnuts or more than one beating to make it creamier or her special touch of love that made it better. We shall continue to look for a similar recipe for our special treat.
Chicken Casserole
2 (3 ounce) cans chow mein noodles
2 cans mushroom soup
1/2 cup water
2 cups diced chicken, cooked
3/4 cup cashews
2 cups sliced celery
1/2 cup chopped onion
Combine all ingredients, except 1 cup noodles. Pour into casserole and sprinkle remaining noodles on top. Bake at 350º for 40 – 45 minutes.
Creamed Corn with Bacon
1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
3/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
Saute` onion in butter for 3 minutes. Add corn; saute` 1-2 minutes longer or until onion and corn are tender. Stir in cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. 6 servings.
Lemon Pound Cake Muffins
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
2 cups confectioners’ sugar
3 tablespoons lemon juice
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to the creamed mixture just until moistened. Fill greased muffin cups three-fourths full. Bake at 400º for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Makes 1 dozen muffins
