One more day in the hospital and then home. Leah will be coming to stay a few days before she needs to go home as school will be starting soon. It is also fair week and we will try to take in a few of the activities. Most years I would be attending the fair and entering exhibits and working in the Murray County News booth. I will miss not visiting with our subscribers.
Usually my birthday is during fair week and I have had some memorable ones because of the fair. One year I was asked to be on the state extension advisory board and that was very interesting. It involved several meetings a year at the U and also a couple of trips to Washington , DC . Another year I dressed in vintage clothing that resulted in some unusual comments especially from the younger generation. Another memory of birthdays was the year the Japanese surrendered. I was quite young and my parents hadn’t gotten my present yet and the stores were closed. I was unhappy and promptly reprimanded as I should have been happy the war was over. Kids, kids if only they knew.
Mark and Lori were pleased to take care of the tomatoes as they don’t have a garden. It is such a good time of the year for fresh vegetables and fruit. The kids pruned the pear tree within the last year and it certainly helped. The potato plants are turning and last time I was pulling weeds a few potatoes also came up. They did taste rightfully good. Lots of sweet corn being frozen for the winter months. My sister Mary put up over 500 bags -2 ½ cups each. She has eight married children and they all share the bounty.
I received a new cookbook for my birthday. It is an Amish one with lots of good recipes and writings. From time to time I shall try to quote from it. “Failure happens to those who are afraid to try. “ A brook would lose its song if it had no rocks.” More another time, I shall have to mark them as I read through the book. Very fascinating at least to me.
Freezer slaw
2 pounds cabbage, shredded 2 cups sugar
1 large green pepper, shredded l teaspoon dry mustard
3 large carrots, shredded ½ cup water
1 small onion, chopped l cup vinegar, 5% acidity
1 teaspoon salt 1 teaspoon celery seed
Combine cabbage, green pepper, carrots, and onion. Sprinkle with salt; let set l hour. Drain. In a saucepot, combine remaining ingredients. Bring to a boil; boil 3 minutes. Cool. Pour slaw dressing over cabbage mixture; let set 5 minutes. Stir well. Ladle slaw into freezer jars leaving ½” head space. Label and freeze. Yield: about 5 pints
Apple-cranberry Slaw
1/3 cup Zesty Italian dressing
2 tablespoons maple-flavored syrup or pancake syrup
l package (14 oz.) coleslaw blend
l apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onion
In another bowl, mix sugar, remaining 1/4 cup of the flour and the butter until coarse crumbs form. Sprinkle on top of batter. Bake 40-46 minutes or until lightly browned and tooth pick inserted in center comes out clean. Cool about l hour 30 minutes before serving.
Bubble Bread Lori’s Recipe
Gooey Cinnamon Rolls
2 loaves frozen bread dough or 18 frozen white dinner rolls
1/2 cup oleo
l cup brown sugar
l large package vanilla pudding mix (not instant)
1/2 cup milk
1/2 teaspoon cinnamon
Raisins (optional)
Thaw dough, do not allow to rise. Grease 9 x 13 inch pan. Cut rolls in quarters or divide loaves in small pieces. Place pieces in pan. Melt oleo and add the rest of the ingredients and beat until smooth. Pour over bread pieces. Let rise. Place in 375º fir 30 minutes. Let cool 15 minutes. May also be baked in a Bundt pan.
Chocolate Caramel Cookies
l package devil’s food cake mix
1/4 cup water
l egg
3 tablespoons canola oil
38 Rolo® candies
Chopped hazel nuts
Combine cake mix, water, egg and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape ball. Dip tops in hazel nuts.
Place 2 inches apart on ungreased baking sheets. Bake at 350º for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Cookies ‘N Cream Pie
l 4-oz. package instant pudding mix
1 1/2 cup half & half
l 8-oz. container Cool whip, thawed
l package Oreo’s
l chocolate graham cracker crust
Mix instant pudding with half & half. Let stand five minutes. Crush the Oreos in bag and add to pudding mixture. Stir in cool whip. Put into pie shell and freeze for an hour then refrogerate.
