Whatever happened to common courtesy or is just my age starting to show up? On Sunday, May 26 I attended the graduation ceremony at MCC and I was so disappointed in the crowd that couldn’t sit for the hour without taking a stroll somewhere. It was so annoying I started to count the number of people that made their way up and down the aisles during the program. It wasn’t just kids either but a good share of adults. The babies often were sleeping or just looking around and not making any commotion. Towards the end, I set my camera focus, etc. to take a distant picture of certain graduates only to have someone all of a sudden walk in front and therefore no picture. Do we really have business to take care of that can’t wait for a half hour or are we so important that we need to be in contact with everyone for a short time? I must admit I am as guilty as others as I forget to turn my phone off as I seldom use it. Sure enough, it rang loud and clear at a meeting just the other day. I didn’t answer it but left the meeting and returned the call later. It was a good reminder to remember to put the phone on vibrate and turn the sound off while in a meeting or other group gatherings. Technology has come a long way but we also need to focus on what is necessary and good etiquette. I recall when Mark was scheduled to go to Washington, D.C. that they had the group assemble in Chicago and reviewed the rules of etiquette before they would meet with congressmen and others. For instance, the dress was suits and ties and appropriate dresses, how to use the various utensils at a banquet, what to say when meeting elected officials and other dignitaries, etc. I know times have changed but is it for the better. Apparently, anything goes now if you are comfortable. I will say the crowd at the Memorial Day service was listening and very respectful of the occasion.
Grilled Turkey Burgers
1/2 pound sliced baby portobello mushrooms
2 cups chopped fresh spinach
Burgers:
2 egg whites, lightly beaten
1/2 cup panko bread crumbs
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons prepared pesto
1/3 teaspoon garlic powder
1 pound lean ground turkey
4 slices provolone cheese
4 whole-wheat hamburger
Combine first nine burger ingredients. Add turkey; mix lightly but thoroughly. Shape into 1/2 inch thick patties.
Lightly grease grill rack with cooking oil. Grill burgers, covered, over medium heat 4-6 minutes on each side.
Top with cheese; grill, covered 1-2 minutes or until cheese is melted. Serve on buns with mushroom mixture. Makes 4 servings
Fennel Potato Salad
8 to 10 new red potatoes, (about 1 1/2 lb.) sliced
4 hard-cooked eggs
1 medium bulb fennel, thinly sliced
1/2 cup sliced celery
1/4 cup chopped onion
Dressing:
1 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
Cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
In large bowl, mix warm potatoes, eggs, fennel, celery, and onions. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired. 16 servings (1/2 cup each).
Fresh Strawberry Pie
2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
4 to 5 tablespoons 2% milk
Filling:
1 package (8 oz.) cream cheese
2 teaspoons grated lemon peel
3/4 cup confectioners’ sugar
1/2 teaspoon lemon extract
Topping:
6 cups fresh strawberries, (about 2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon butter
1/4 teaspoon salt
1 cup water
1 package (3 oz.) strawberry gelatin
Mix flour, sugar, and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9-inch deep-dish pie plate. Trim to fit. Refrigerate 30 minutes. Preheat oven to 425º.
Bake pastry 20-25 minutes or until edges are golden brown. Cool completely.
Beat cheese, confectioners’ sugar, lemon peel, and extract. Spread carefully into crust. Refrigerate while preparing topping.
Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt, and water until blended; bring to boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours to set.
