Its time for a hike to explore the deep woods, a walk through the trees before the green floor grows; the trillium pop, the may apples spread, and sponge morels sneak up just as you pass by.
I am searching for deer sheds. After all these years, Ive never found a single antler, but I am hoping for the big rack this year. Discoveries wait to be nudged by my walking stick, I just know it.
I am also searching for a new digging spot. So many old farm dumps lay under deep, dark soil. I am excited at the first glimpse of a blue canning jar and its bent and rusted zinc lid. Too bad the bottom is broken off, but the history remains with the piece. I wonder what preserves once filled that sealed jar, perhaps garden fresh green beans, popped-from-the-pod green peas, or an abundance of zucchini that growing year.
I want to follow tracks indented in the soft green floor. Rain and snow thaw are both perfect for holding a set of wildlife tracks. I know when I follow a deer path, I know when I follow a raccoons scamper, I know when I follow my cats meander, but what am I following now; dog, coyote, or a fox? The wildlife identification guide is just waiting for its pages to be flipped through again and again.
As I hike, my tracks become a wider and wider shape. My sneakers pick up more soggy mud and soft dirt with each step. The next hiker into this corner of the wooded acres may be confused and wonder like I did: what am I following now?
With the winter freeze hopefully behind us, the green grass of home now requires routine maintenance, in addition to all the other springtime clean-ups our outdoor spaces require. Slow cooker foods are ideal for late day meals. Send your recipes to: Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Send a self addressed, stamped envelope if you request a personal reply, or e-mail thewritecook@sssnet.com.
Miss Marys Brownies (Mary H. Stutzman, Homerville)
1 cup butter
2 cups sugar
4 eggs, well beaten
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1/4 cup cocoa
Pinch of salt
1 cup chopped nuts
1 teaspoon vanilla
Cream butter and sugar; add eggs and vanilla. Sift the dry ingredients and blend together; add walnuts. Spread thin in a greased paper-lined pan. Bake in a 400-degree oven for 15 to 20 minutes.
No-Bake Cheesecake Bars (Doris Winter, Rittman)
1 cup vanilla chips
2 packages (8 ounces each) cream cheese, cubed
1 (8 ounce) whipped topping, thawed
1 (9 inch) graham cracker crust
1/3 cup toffee bits
In a heavy saucepan, melt chips over medium low heat, stir until smooth. Remove from heat, stir in cream cheese until smooth. Fold in whipped topping. Pour in crust. Cover and refrigerate overnight, sprinkle with toffee bits.
Spiced Walnut Bread (Doris Winter, Rittman)
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 1/4 cup unsweetened applesauce
1 cup sugar
1/2 cup canola oil
3 tablespoons milk
1/2 cup chopped walnuts
Topping:
1/4 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
In a large bowl, combine the flour, baking soda, baking powder, salt and spices. In a small bowl, combine eggs, applesauce, sugar, oil and milk; add to the dry ingredients just until moistened. Fold in the walnuts. Put in a 9-by-5 inch pan. Combine the topping ingredients; sprinkle over top of the batter. Bake at 350 degrees for 1 hour until done. Cool 10 minutes before removing from pan.
Cheesy Potato Soup (Daphne Ross, Wooster)
3 cups potatoes
1/2 cup celery, sliced
1/2 cup carrots, sliced
1/4 cup onion, chopped
1 cup water
1 teaspoon parsley
1 cup chicken broth
1 teaspoon salt
Dash pepper
1 1/2 cups milk
2 tablespoons flour
1/2 pound processed cheese slices or 8 American cheese slices
1/4 cup ham, diced small, optional
Put first nine ingredients in cooking pot. Cook until vegetables are tender. Remove from heat and mash vegetables with potato masher. Mix together milk and flour. Add to vegetables. Return to heat and cook until thick. Cut cheese into cubes and add to soup along with ham, if desired. Cook until cheese melts.
Raspberry Bars (Daphne Ross, Wooster)
3/4 cup butter
1 cup packed brown sugar
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon soda
1 1/2 cups quick oats, uncooked
1 (10 ounce) jar raspberry preserves
Cream butter until light and fluffy. Add combined dry ingredients; mix well. Press half of crumb mixture into greased 13-by-9 inch baking pan. Spread with preserves. Sprinkle with remaining crumb mixture. Bake at 400 degrees for 20 to 25 minutes. Cool and cut into bars.
Taco Munch Mix
6 tablespoons butter or margarine
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon seasoned salt
4 drops bottled hot pepper sauce
6 cups corn squares cereal
2 tablespoons grated American cheese, similar to mac and cheese powder
Place cereal in large bowl; set aside. Melt butter; add seasonings and hot pepper sauce. Pour over dry cereal; toss to coat evenly. Heat in 300 degree oven for 20 minutes; stirring after 10 minutes. Remove. Sprinkle evenly with cheese powder; toss to coat all pieces. Spread on absorbent paper towel to cool.
Supreme Fish Bake (Daphne Ross, Wooster)
1 1/4 cups ranch dressing
Potato chips, crushed
3/4 cup cheese, cheddar or colby, shredded
1 1/2 pounds freshwater filets
Pour ranch dressing in a 9-by-13 inch baking pan. Roll fillets in dressing, coating well. Cover filets with shredded cheese. Top with crushed potato chips. Bake at 375 degrees for 20 to 25 minutes or until fish is flaky. Then broil 2 to 3 minutes until topping is crunchy.
Steakhouse-Style Grilled Steaks (Daphne Ross, Wooster)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons brown sugar
1 teaspoon ground pepper
4 (6 ounce) steaks
Vegetable oil
Mix together seasonings and brown sugar. Brush meat with oil. Sprinkle seasoning mixture over both sides; press into meat. Grill meat on medium-hot grill, 6 to 8 minutes on each side or until cooked to desired doneness.
Salisbury Steak (Daphne Ross, Wooster)
1 1/2 pounds hamburger or ground venison
3/4 cup quick oatmeal
1/4 cup chopped onion
1 teaspoon salt
1 egg, slightly beaten
1/2 cup tomato juice
1 (10 ounce) can cream of mushroom soup
1/4 cup water
Mix all ingredients thoroughly, except for soup and water. Shape into pieces like steak. Fry until brown on both sides. Mix soup and water. Pour over meat. Bake at 350 degrees for 1 hour.
