Last week Jon said they were having a soup supper on Wednesday night and since the temperature was over 80 it didn’t seem like soup weather. The next day the high was about 45 or so. As we have often said if you don’t like the weather in Minnesota, just wait it will change soon. Yes, we have had plenty of cold, windy, rainy, drizzly days of late. It’s been a tough year for the farmers in our area and now when they are anxious to get the harvest done more rain in the already wet fields. There have been other years similar to this such as in 1957 when we didn’t start the corn harvest until after the middle of November and then it was so very cold and snowy besides. Only a small canvas heat houser on the tractor for a bit of warmth. It was dark in the morning when they started and dark in the evening at quitting time and then there were still chores and milking to do. Maybe we will get Indian Summer yet.
There is certainly a difference in the fabric pillowcases are made of. I was trying to crochet an edge on one pair for Mary and the material was so strong I was having a terrible time trying to get the hook through for the first row. Finally, I took a large needle and poked about three holes, then crochet those stitches and repeated the process. It sounds like a long process but it actually went faster than trying to just use the hook. The next pair of cases was totally different as the fabric was not nearly as dense and I had no trouble just using the hook except I started the pattern several times before I was satisfied. The directions weren’t clear and it also seemed to be a much narrower pattern than I wanted to correspond with the embroidery. That first row is also the most time-consuming. Embroidered and lace edge pillowcases may not be the latest trend in fashion but they do make nice keepsakes and to use on guests beds.
Over the years I have made split pea soup although I don’t remember ever having it while growing up. It was definitely a Dutch treat after we were married. The ham bone was cooked first until the meat fell off and the peas were soaked and added to the broth. I probably didn’t use a lot of spices but it was a treat whenever we had a ham bone to use.
Hearty Split Pea Soup
1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed fully cooked bean ham
1 celery rib, chopped
5 teaspoons reduced-sodium chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender. Yield: 12 servings (3 quarts)
Cornmeal Dinner Rolls
2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package active dry yeast
1/4 cup water
2 eggs
4-3/4 to 5-3/4 all-purpose flour
Topping:
2 tablespoons butter, melted
1 tablespoon cornmeal
In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110º to 115º.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough of remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 inches apart on greased baking sheets. Cover with a clean towel; let rise in a warm place until doubled, about 45 minutes. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375º for 13 -17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Make 2 1/2 dozen.
Salted Peanut Chews
1 package yellow cake mix with pudding
1/3 cup margarine
1 egg chips
3 cups miniature marshmallows
1/3 cup corn syrup2 cups salted peanuts
1/4 cup margarine
2 teaspoons vanilla
1 12 oz. package peanut butter
2 cups crispy rice cereal
Heat oven to 350º. Combine cake mix, 1/3 cup margarine and egg at low speed. Press into a 9 x 13 inch pan. Bake at at 350º for 12-18 minutes or until lightly brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping. In large saucepan heat corn syrup, margarine, vanilla and chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows; spread to cover. Chill. Cut into bars. Store covered
