Hopefully the farmers’ crops will be as good as the gardens, apple trees, and the nuts that have been falling. We have two Ohio buckeye trees in our yard and I have never seen so many nuts as this year. The squirrels have been having a hay day and carry them all over the neighborhood. Sorry I haven’t been able to keep ahead of picking them up and sending them to a burn pile or some other sort of dispensary. They probably would find the nuts regardless of where we put them. Not only that it would be nice if the nuts were good for anything but decorating and feeding the creatures. I do enjoy watching them trying to open the rough shell to get to the inside and bite and chew each one. I have heard the squirrels usually don’t remember where they buried the treasure for the winter and perhaps that is why you may find them almost anywhere. So far only one flower pot has been disturbed. Usually I put a layer of small stones on top of the dirt and they then leave the plants alone. Of course, this year it didn’t work.
School is back in session and it is good to send the kids off with a good breakfast. A quick breakfast is a toasted English muffin, a microwaved scrambled egg, cheese and a sausage pattie. They will think they went to a fast food place. Biscuits and gravy may take a bit longer but certainly are filling and tasty early in the morning.
I went to country school across the section for first and second grade. I didn’t get to go the first six weeks of first grade because we had whopping cough. The teacher boarded across the road from us so she came after school to give me my lessons. There were only two in my class so we sort of had individual lessons anyway. My sister Mary was really sick and I remember Mother taking her outside in the cool air so she would gasp for fresh air. What a change from today when children are vaccinated for this.
Biscuits and Gravy
l tube baking powder biscuits
l pound sage-flavored bulk pork sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
l quart milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Dash Worcestershire sauce
Dash hot pepper sauce
Bake biscuits according to package directions. Meanwhile make gravy. Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.
Apple Fritters
2 1/2 cups all-purpose flour 2 eggs
1/2 cup nonfat dry milk powder l cup water
1/3 cup sugar 2 cups chopped peeled apples
2 teaspoons baking powder Oil for deep-fat frying
l teaspoon salt Sugar
Combine flour, milk powder, sugar, baking powder and salt. Whisk eggs and water; add to the dry ingredients just until moistened. Fold in apples. Heat oil to 375º. Drop batter by teaspoonfuls, a few at a time, in hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Drain on paper towels. Roll warm fritters in sugar. Serve warm. Makes about 40 fritters.
Zucchini Bread
3 eggs 3 cups flour
l cup vegetable oil 2 teaspoons baking soda
2 cups sugar 1/4 teaspoon baking powder
2 teaspoons vanilla 1 1/2 teaspoons cinnamon
2 cups shredded unpeeled l teaspoon salt
zucchini 3/4 teaspoon nutmeg
1/2 cup applesauce l cup chopped pecans or
3 ounces orange juice walnuts
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients, mixing well. Pour into two greased floured 5 x 9 inch loaf pans. Bake at 350º about l hour or until toothpick inserted in center comes out clean.
