Harvest has been progressing this week as the weather has cooperated. How nice it is to have no moisture falling, less wind and bright sunshine. I haven’t heard much about the yields but that is probably my fault as I haven’t asked. Most would say you take what you get and hope for better next year. We were reminded of how many farm accidents that happen this time of the year. I was visiting with Jon and he remembers a presentation when he was in grade school given to the students about farm safety. With all the turning motors and anxiousness to get things done sometimes, we aren’t quite as careful as we should be. When things get clogged up, stop, shut the engines off and then proceed to get rid of the debris. I was thinking about the strings on sweatshirts and how easy it is to have them hanging down and perhaps get too close to turning equipment. Maybe we should encourage leaving off the ties and replace them with velcro or elastic for closure. Fatigue and pressure to get done often lead to carelessness. Take your time, it will get done eventually and certainly time for healing or losing a limb or your life are not worth haste.
No such luck as I haven’t found the address book yet, however, I did discover a couple of recipes that weren’t where I expected them to be. How they were separated from the rest of those I intended to save I don’t know. Later I also found the recipes that I most often used and was happy to find those that are family favorites. I don’t bake much anymore and I have often thought I should put together a family recipe book. I doubt I will ever do that although many others do so. I also discovered I should have been putting names on the back of pictures especially of baby pictures as it is difficult to identify as babies often look alike. My scrapbook of written columns is up to date, now what do I do with them and who will read them in years to come. I still have my 4-H scrapbook with ribbons and records. Many pleasant memories.
Cheesy Potato Casserole
1 32-ounce package hash browns
1/2 cup plus 2 tablespoons butter or margarine
1 can cream of chicken soup
1 pint sour cream
1/2 cup milk
1/2 cup chopped green onions
2 cups grated Cheddar cheese
1 cup crushed corn flakes
Melt 1/2 cup butter and pour into 9 x 13-inch pan. Then add 1/2 package hash browns. In separate bowl, mix soup, sour cream, milk and green onions. Pour 1/2 of this mixture over hash browns. Sprinkle 1 cup cheese on top. Add remainder of hash browns and cover with remaining mixture. Sprinkle cheese over. Cover with corn flakes. Pour 2 tablespoons butter (melted) over mixture and bake for 45 minutes at 350 degrees.
May be baked in microwave: Prepare as above and cook 16 to 20 minutes, turning dish 1/4 turn flour times during cooking.
Apricot-Pineapple Salad
1 17-ounce can apricot halves
1 16-ounce can crushed pineapple
1 3-ounce package each orange and cherry gelatin
2 cups boiling water
1 cup miniature marshmallows
1/4 cup sugar
1 tablespoon flour
1 egg, slightly beaten
1/4 teaspoon salt
1 tablespoon margarine
1 1/2 tablespoons mayonnaise-type salad dressing
1 cup whipping cream, whipped
3/4 cup shredded Cheddar cheese
Drain apricots and crushed pineapple, reserving 1 3/4 cups mixed juice. Dissolve orange and cherry gelatin in boiling water in bowl. Add 1 cup mixed fruit juice; mix well. Chill until partially set. Fold in apricots, pineapple, and marshmallows; mix well. Pour into 9×13 inch dish. Chill until firm. Combine sugar and flour in saucepan; mix well. Add egg and salt; mix well. Stir in 3/4 cup mixed fruit juice. Simmer until thickened, stirring constantly. Remove from heat. Stir in margarine until melted. Cool to room temperature. Fold in salad dressing and whipped cream. Spread over congealed salad. Sprinkle with cheese. Chill until firm. Yield: 12 servings.
Pumpkin Bars
4 eggs
1 2/3 cup sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Icing:
1 package (3 ounces) cream cheese, softened
2 cups confectioners’ cream cheese
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to tablespoons milk
Beat together the eggs sugar, oil, and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda, and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 x 1-inch pan. Bake at 350º for 25-30 minutes or until set. Cool completely.
For icing, beat the cream cheese, confectioners’ sugar; butter and vanilla in a small bowl. Add enough milk for spreading consistency. Spread over bars. Store in the refrigerator. Makes 2 dozen bars.
