I missed prom this year. Most years I at least try to attend the grand march as do many others. It is exciting to see the participants in their special regalia for the evening. A couple of the girls that I had done some altering for gave me quite a look of “what are going to do at the prom” until we informed then we only go to the march and do not participate in any of the activities. A sigh of relief followed. Back to why I wasn’t there. Paul had called some time ago and reminded me that was the same night as the SDSU band concert and would appreciate it if I could come. In the morning I attended the bridal shower for Liz a former neighbor. Can she really be old enough to finish college and a teacher for a couple of years already. I sort of lose my train of thought. Liana had a dance recital in the afternoon but decided not to attend as we would be leaving for Brookings about 5:30 and it would be cutting it quite close to get to Edgerton back and home and be ready for the trip. Since we had a few minutes to spare on arriving in Brookings, Tom took us through the McCrory Gardens. No flowers yet but the grounds were well taken care of.
The concert was wonderful and over two hours long. The Brookings Community band was first and very comparable with the Slayton community band. In fact they practice once a week in the spring and played similar pieces to what we do. The first four clarinet players had silver hair such as mine only they looked younger. The concert band was next. Paul plays trombone. Of course they were much better and played more difficult music. For one number the flautist guest used a flute with a section of her flute similar to a slide trombone that was especially made for her. Quite interesting to say the least. During another number there was a pianist and one that plunked the piano strings. The final section was the wind symphony. Probably more music majors although it is open to others. I don’t think I have heard symphony in person since I was in high school. Their final piece was at least a half hour long and certainly not boring. Our time was well spent.
‘The past couple of weeks have been especially busy and will continue to be so now that the weather has warmed. I finally took the leaves off the flower beds and did some raking in the garden. Haven’t decided if I should plant a garden or not but it looks tempting. The rhubarb has made much progress and it won’t be long before I can start using it.
Cheesy Canadian Bacon Quiche
1 1/2 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1 cup shredded Swiss cheese (4 oz.)
1 package (6 oz.) Canadian bacon, chopped
4 medium green onions, sliced (1/4 cup)
1 1/2 cups half-and-half
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Heat oven to 400º. Spray 9 inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough in bottom and up side of pie plate, forming edge on rim of plate.
Sprinkle cheese, Canadian bacon and onions over crust. In medium bowl, stir half-and-half, eggs, salt and red pepper with fork or whisk until blended. Pour over ingredients in crust.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. 6 servings.
Gluten Free Blueberry Pancakes
1 cup Bisquick® Gluten Free mix
1 cup milk
2 tablespoons vegetable oil
1 egg
1/4 cup gluten free sour cream
1 cup fresh blueberries
Butter, if desired
Stir Bisquick mix, milk, oil and egg with fork or whisk until blended. Stir in sour cream. Gently fold in blueberries.
Heat griddle or skillet over medium-high heat. Grease griddle with vegetable oil if necessary (or spray with cooking spray without flour before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown. Serve pancakes with butter. 4 servings
Rhubarb Cobbler
3 to 4 cups finely-chopped rhubarb
1 /2 cup milk
1 cup flour
1/4 teaspoon salt
3/4 cup sugar
3 tablespoons butter
1/2 teaspoon vanilla
1 teaspoon baking powder
Spread rhubarb in a buttered 8 inch square pan. Cream butter and sugar; combine vanilla and milk. Add alternately to the creamed mixture with sifted dry ingredients. Spread over the rhubarb and sprinkle on the topping:
Topping: 1 cup sugar, 1/4 teaspoon salt, 1 tablespoon cornstarch, 1 cup boiling water. Blend together the sugar, cornstarch and salt. Sprinkle over batter and pour the boiling water over all. Bake at 375º for 50 to 60 minutes, or until browned. Serve with ice cream.
