I was raised in a dinner table family. Our dad worked in education and our mother worked various jobs over the early growth of our family, so they were home for supper. Occasionally, family member schedules would cause a ripple in the flow of our family meal time, but never a wave of interruption.
My sister and I attended Scout meetings after school. Our little brother played ball. His practices were after school and his games were right after dinner. Youth group meetings at church were in the evenings, after supper.
Television talk show hosts and their life coach guests of varying degrees of education and experience will tell you that a family that regularly comes together around the dinner table has something more than the family that never pulls up a chair, passes the platter, or talks with their mouth full at the table together.
Games, practices, and rehearsals all interrupt a family time that is necessary for healthy growth, communication, and appreciation for each other. Dinner time, suppertime whichever you want to call the meal, we need it for life. The food is good; it fuels our body and our brain, keeps all the parts in working order, and heals what has been broken, bruised, or over extended.
Family meals are for sharing experiences of the day, and even the ones that dont seem so important to another family member are given some attention. A fourth-grader, a teenager, and head of the household tell different tales, but all are heard. So are the giggles, grumbles, and good grief responses that follow.
Cooking was shared. Clean-up chores assigned. The table was kept clear after all meals, never piled high with stuff. It was a place to do school work. It was a place to open wide the newspaper, and drink a glass of sun tea. It was for eating a bowl of cereal and brown sugar toast after we got off the school bus, often times an entire box and an entire loaf would disappear.
Hardly ever did we eat in front of the television; it was downstairs in the family room where the coffee table was a place to enjoy pizza, share popcorn, and sip a Pepsi float. The kitchen table and, for special events, the dining room table were where our meals were shared.
I will admit that sometimes the sharing was not appropriate for dinner table dialogue; moms quick response and dads instant frown were immediate change the conversation orders. But coming from a family of summertime campers, family talk during outdoor meal time did have some flexibility.
My husband and I have raised our two children around the dinner table. We had our short rounds with junior high football and cheerleading and a few years in 4-H, but the best of our time was seated around a dining room table that was in the middle of the kitchen. Every meal was a special occasion, when we were all together. And now, we are back to cooking for two most of the time. But, all four chairs are still there and they do get filled; we love those special occasions.
Quick and easy, short and sweet, share your made-in-minutes recipes; send to Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Emails are always welcome to the writecook@sssnet.com.
Shrimp Patty Sandwiches (Tina Jacobs)
4 eggs
4 cans (6 ounces each) shrimp, rinsed and drained or 2 cups medium cooked shrimp, peeled and deveined
8 ounces haddock, cooked and flaked
1 cup plus 3 tablespoons pancake mix
2 tablespoons cornmeal
1/2 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 to 4 tablespoons vegetable oil
8 hamburger buns
Lettuce, tomato slices, and onion slices
In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties; coat with bread crumbs. In a skillet, over medium-high heat, cook patties in oil for 2 minutes on each side or until golden brown. Serve on buns with lettuce, tomato and onion.
Chicken French Bread Pizza (Laura Mahaffey)
1 loaf (1 pound French bread)
1/2 cup butter or margarine, softened
1/2 cup shredded cheddar cheese
1/3 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon Italian seasoning
1 can (10 ounces) chunk white chicken, drained and flaked
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
Cut bread in half lengthwise, then in half widthwise. Combine the butter, cheddar, Parmesan, garlic and Italian seasoning; spread over bread. Top with the remaining ingredients. Place on baking sheet. Bake at 350 degrees for 10 to 12 minutes or until cheese is melted. Cut into smaller pieces if desired.
Bacon-Topped Brussels Sprouts (Lynne Howard)
1 package (16 ounces) frozen brussels sprouts
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 pound sliced bacon, cooked and crumbled
Cook Brussels sprouts according to package directions; drain. Add butter, garlic salt, onion powder, and oregano; toss. Place in a serving dish. Top with bacon.
Creamy Citrus Sherbet (Maribelle Culver)
2 cups sugar
1 1/2 cups orange juice
5 tablespoons lemon juice
4 cups milk
In a large bowl, combine sugar and juices. Gradually add milk; pour into a 2-quart freezer container. Freeze for 1 hour, then stir every 30 minutes until slushy. Freeze overnight.
Steak Over Potatoes (Dennis Robinson)
2 1/2 pounds beef round steak
1 can (10 3/4 ounces) condensed cream of onion soup, undiluted
1 can (10 1/2 ounces) condensed chicken gumbo soup, undiluted
1/4 teaspoon pepper
8 baking potatoes
Cut steak into 3 1/4 inch strips; place in a bowl. Stir in soups and pepper. Transfer to a greased 2 1/2 quart baking dish. Cover and bake at 350 degrees for 30 minutes. Add potatoes to the oven. Bake for 1 1/2 hours or until meat and potatoes are tender. Serve steak over potatoes.
Peppered Green Beans (Chet Sioda)
1 medium sweet red pepper, julienned
1 medium onion, julienned
1 tablespoon olive or vegetable oil
1 package (16 ounces) frozen cut green beans
2 tablespoons cider vinegar
1/8 teaspoon crushed red pepper flakes, optional
Salt and pepper to taste
In a skillet, sauté red pepper and onion in oil until crisp-tender. Add beans; cook and stir for 10 to 12 minutes or until heated through. Remove from the heat; drain. Stir in vinegar, pepper flakes if desired, salt and pepper.
Saucy Fruit Medley (Linda Tucker)
1 can (21 ounces) cherry pie filling
1 can (15 ounces) fruit cocktail, drained
2 medium navel oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
1 medium-tart apple, peeled and diced
1 cup strawberry-cranberry or raspberry-cranberry juice
1/2 cup chopped pecans
In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.
Veggie French Bread (Janet Twig)
2 large tomatoes, chopped
1 medium cucumber, peeled and chopped
4 green onions, sliced
1/2 cup chopped green pepper
3/4 cup Italian or Greek salad dressing
1 unsliced loaf French bread, cut into 1-inch slices
In a large bowl, combine the first 5 ingredients; toss. Toast bread until lightly browned; top with the tomato mixture. Serve immediately.
