Parking was at a premium this past weekend with the Autumn Boutique in full progress. I assisted in the office on Thursday afternoon as the vendors were checking in and getting ready for the sales on Friday and Saturday. Most of them, in fact, I think all of them spent many hours just setting up. Tote after tote was unloaded and placed on shelves and walls to make pleasing displays of their crafts. On Friday morning I had to make a stop at the courthouse and there was no place to park except in the parking lot between the court buildings which I could do as I was only there for a few minutes. As I left I drove through the fairgrounds and cars were parked down to the south end by the horse barns and this was early with many cars arriving on all the streets leading to the site along with all those that were parked downtown. There were vehicles from all the surrounding states and several passengers in many of them. With 90 vendors there was plenty to see, buy and get new ideas for future projects.
What a time to have the streets being readied for new coating and whatever else they plan to do. One would think that should be done in the summer before the fair, school starting and the first few weeks of September when it is the busiest time for this area. With the thousands of visitors for the three large events, we hope they are understanding that they may have to walk and park a distance before entering the vendor displays. The weather of this past summer may have a bit too with the timing and with that in mind, we look forward to next year.
One other event that seems totally out of place this year is the school’s homecoming events. I don’t remember homecoming ever being this early in the school year. At least it shouldn’t be as cold as sometimes. Why do they call it homecoming as it is for the present students more so than those that graduated and return for reunions, etc.? There were a number of class reunions and get-togethers during the fair, some who participated in the parade. Perhaps we should start a new tradition for that time. It is always good to see returning alumni even if they weren’t in your class.
Not much left in the garden for another year. A few tomatoes and onions to pick and occasionally a few strawberries. I was thinking about how much our palates have changed over the years. Growing up it was meat and potatoes, corn, beans and whatever else we planted. I was in college before I had my first taste of chow mein. Lasagna, tacos, and other ethnic dishes were surely not on the menu like we sometimes crave for now. It is always good to try something new before we make a decision as to what we like.
Burrito Lasagna
2 pounds ground beef
2 cans (10 oz.) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package ready-to-serve Spanish rice
1 can (15 oz.) refried beans
4 cups shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
12 flour tortillas (8 in.), warmed
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning, and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13×9 inch baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake at 350º for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings
Zucchini “meatballs” and Spaghetti
2 teaspoons oil
1 1/2 pounds zucchini, (about 3), shredded
1 1/4 cup dry Italian- style bread crumbs
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 egg, beaten
1/2 cup tightly packed fresh basil leaves, chopped, divided
1/2 pound whole-grain spaghetti, uncooked
1 jar (24 oz.) traditional pasta sauce
Heat oven to 400º. Heat oil in skillet. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Drain. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 minutes.
Place zucchini in large bowl Add bread crumbs, cheese, garlic, egg and 1/2 cup basil, mix well. Shape into 18 “meatballs” using about 2 tablespoons zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
Bake 15 minutes. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 minutes before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through stirring occasionally.
Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil. Make 6 servings.
Butterscotch Peanut Bars
1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 cups salted peanuts
Topping:
1 package (10 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water
Line 15×10 inch pan with foil. Coat the foil with cooking spray. Set aside.
Cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.
Press into prepared pan. Bake at 350º for 6 minutes, sprinkle with peanuts.
In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars. Yield: 4 dozen bars.
