Some days just seemed to be jinxed from the start and then sooner or later it all works out. Such was my day on Friday. A phone call requesting an article from quite a few years ago took time to find and then to send it on was even more challenging. Maybe I can blame it on the weather because that surely hasn’t cooperated lately. Rain and more rain. When will it ever quit? We do remember a year when we wished for rain and mowed the lawn twice before Memorial Day and never again that summer. This year the crops have not to be planted as yet and who knows when that will happen. We can only hope and pray the sunshine will come along with warmer temperatures. It is a trying time for the farmers along with businesses that are supported by them.
The asparagus has been slow coming during this wet season, however, the rhubarb is flourishing. On Memorial Day we usually go to the cabin for the afternoon. We aren’t as many as when the children were home and therefore we have more than enough to eat as we still bring our favorite dishes. Usually, I make a rhubarb torte and trust it is all gone by the time I go home.
On Friday, I and a full house of others attended the library presentation by Doug Ohman, author of several books including pictures of barns, churches, libraries, courthouses, etc. He reminded us of what our legacy is and what we will leave for the following generations. He has taken thousands of pictures across Minnesota and those shown in the slide show brought back memories of former days. Many hands were raised when he asked how many went to a country school, or lived in a Sears Roebuck house or had a round barn. We appreciate the library who sponsors these programs funded from the Minnesota’s
Arts and Cultural Heritage Fund.
Congratulations to the graduates. Don’t forget to thank the teachers and staff and parents for the education you received. As time goes on there will be many decisions to be made, use your wisdom and intelligence to do your best.
Mushroom-Stuffed Grillburgers
1 pound lean ground beef
1/4 cup chopped onion
3 tablespoons plain bread crumbs
2 teaspoons Worcestershire sauce
1 egg
1 (4.5 oz.) jar sliced mushrooms, drained
1 (1 oz.) slices American cheese
4 medium burger buns, split
Grill directions: Heat grill. In medium bowl, combine ground beef, onion, bread crumbs, Worcestershire sauce and egg; mix well. Shape mixture into 8 patties about 1/4 inch thick and 4 inches in diameter. Spoon 1 heaping tablespoon of mushrooms in center of each of 4 patties; reserve remaining mushrooms. Top with remaining patties; press edges together firmly to seal.
When ready to grill, place burgers on grill. Cook 8 to 10 minutes on each side or until beef is no longer pink in center. During last 1 to 2 minutes of cooking, place cheese slice on each burger. Place burgers on bottom halves of buns. Top with remaining mushrooms and top halves of buns. 4 sandwiches
Ramen Noodle Coleslaw
2 packages beef flavored Ramen Noodles soup mix (uncooked)
1 bag cabbage slaw mix
1 cup sliced almonds, toasted
1 cup sunflower kernels
1 bunch chopped green onions
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar
Crush noodles. Place in a large bowl. Top with slaw mix. sprinkle with almonds, sunflower kernels and green onions. Whisk together contents from flavor packets, sugar, oil and vinegar. Pour over slaw mix. Toss. Refrigerate overnight. This can be made ahead of time, but do not add dressing until just before serving.
Strawberry Rhubarb Angel Squares
2 cups chopped rhubarb
2 cups water
2 (3 oz.) packages strawberry flavor gelatin
1 (10 oz.) package frozen strawberries in syrup
1-1/2 cups whipping cream
1 (14 oz.) loaf angel food cake, cut into 1-inch cubes
Combine rhubarb and water. Cook over high heat for 8 to 10 minutes or until mixture comes to a boil. Stir in gelatin; cook an additional 2 minutes, stirring frequently.
Add frozen strawberries, stirring until strawberries break apart. Refrigerate 2 to 3 hour or until mixture begins to thicken.
In small deep bowl, beat whipping cream at high speed until stiff peaks form. In 12×8 inch (2 quart) baking dish, layer half each of cake cubes, rhubarb mixture and whipped cream. Repeat layers. Refrigerate at least 3 hours or until set. To serve, cut into squares. Store in refrigerator. 12 servings
