The color of the spring season is green; the grass, the trees, the forest floor, the weeds. Across the acres of Ohio farmland, green has spread from one old stone marker to the fence post over yonder. Covering the hills that roll and into the valleys that dip, the grandeur of emerald that covers them is fresh; it is definitely spring.
I anxiously await the remaining colors of the rainbow to appear as well, in addition to all the hues that branch off from the colorful curve. I found red in the geraniums I have been carefully caretaking; covering when threat of frost, holding back their planting until the soil says now is the time to plant. Until all is ready planters will display their brightness. I love welcoming red.
Outside most any store, in greenhouses, at roadside stands, and amongst early farmers markets, plants and blooms are appearing for your pleasure and wait the opening of your wallet. I plan to view all that is offered, and I might even smell a few roses along the way, but for now I will appreciate the flowers that have popped from an underground winter. I love the colorful surprise of the annuals; I just wish they would flower longer, renewing their blooms into the summer, waiting for their mum replacements in the fall. But I have learned, one must appreciate short-lived beauty, they are the most special gifts.
We have a large cluster of lilacs blooming just outside our kitchen windows. Their wonderful sweet scent surprises me with even the slightest breeze through the screens. Oh how I wish they were lilac lavender, but I will enjoy the big bouquet until the tiny white petals drop, encircling the Mason jar that holds their stems on my kitchen table.
Spring rainbows have appeared not only in the sky but also are emerging across countless sidewalk miles. Now that the walks, stoops, steps and stones are clear of snow and slush, their dry canvas is ready for small-handed chalk artists (and those for arts sake who dare to stoop onto cement) to work their magic under our feet.
Clotheslines are hanging full in backyards all across the counties. Front porch rails display freshly beaten rugs absorbing the springtime freshness. And while spring rain is inevitable, so too is the line up of mud boots at the back porch door; red, yellow, and spotted ones, too. And while mud brown is not a rainbow color, the good earth has given the children a color only they truly do love, they seek it, they find it and they trail it wherever they go.
Mail your warm weather recipe favorites to: Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Include a self addressed, stamped envelope if you request a personal reply. E-mails are always welcome to thewritecook@sssnet.com.
Ice Cream Cake (Jay Zimmerman, Shiloh)
1 box cake mix
1 (3 ounce) package instant pudding
1/2 cup oil
1 cup water
4 eggs
2 teaspoons vanilla
3 quarts ice cream
2 (3 ounce) packages instant pudding
Mix cake mix, instant pudding, oil, water, eggs, and vanilla. Divide batter into two 9-by-13 pans. Bake at 350 degrees about 15 minutes. Cool, then mix ice cream with instant pudding and spread on cooled cake. Put on desired toppings. Freeze. Remove from freezer 1 hour before serving.
Cookie Pizza (Jay Zimmerman, Shiloh)
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 cups flour
2 cups marshmallows
1 cup chocolate chips
Spread dough on greased pizza pan. Bake at 375 degrees for 12 minutes. Sprinkle marshmallows and chocolate chips on top. Bake for 5 to 6 minutes longer, or until browned.
Deluxe Bacon Burgers
2 large carrots, grated
1 large onion, grated
1 cup mashed potato flakes
2 eggs, lightly beaten
1 garlic clove, minced
1 teaspoon salt
Pepper to taste
2 pounds ground beef
8 bacon strips
8 burger buns, optional
8 lettuce leaves, optional
In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix gently. Shape into 8 patties. Wrap a bacon strip around each patty; secure with toothpicks. In a large skillet, cook burgers until meat is no longer pink and bacon is crisp. Remove toothpicks. Serve on lettuce-lined buns if desired.
Special Turkey Salad
1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon honey Dijon mustard
3 cups cubed cooked turkey
1 cup halved green grapes
2 celery ribs, chopped
1/2 cup chopped cashews
5 green onions, thinly sliced
In a bowl, combine first 3 ingredients. Add turkey, grapes, celery, cashews and onions; stir to coat.
BLT Macaroni Salad
1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled
In a large mixing bowl, combine the first four ingredients; mix well. Add the macaroni, tomato and onions and toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon, and toss to coat.
Big Batch Baked Beans
1/2 pound ground beef
1/2 cup chopped onion
1 can (55 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup ketchup
5 bacon strips, cooked and crumbled
1/3 cup sugar
1/3 cup packed brown sugar
1/3 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 3-quart baking dish. Cover and bake at 350 degrees for 1 hour or until beans reach desired thickness.
Salsa Corn Muffins
1 cup flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1 egg beaten
1/2 cup fresh or frozen corn
1/2 cup buttermilk
1/4 cup vegetable oil
1/4 cup shredded cheddar cheese
4 teaspoons pimentos
4 teaspoons salsa
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients just until moistened. Fill paper-lined or greased muffin cups two-thirds full. Bake at 375 degrees for 20 to 22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
Caramelized Apples
1 large tart apple, cored and sliced 1/2 inch thick
2 tablespoons butter or margarine
1/4 cup packed brown sugar
In a skillet, cook apples in butter until tender. Sprinkle with brown sugar. Cook until apples are golden brown and caramelized, about 5 minutes.
Lemony Tossed Salad
4 cups ready-serve salad greens
2 medium tomatoes cut into wedges
3/4 cup sliced cucumbers
1/2 cup olive or vegetable oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried oregano or mint flakes
Salt and pepper to taste
In a salad bowl, combine salad greens, tomatoes, and cucumber. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.
