I know what lies ahead. I know what is right around the corner, and that corner is closer than I would like it to be; its just ahead.
I have heard folks say they love fall. They love the colors, the smells, the landscape, the harvest, and all the festivities included in the autumn calendar. But these same folks always add, But, I know what is soon to follow. I will not define what they refer to but I will say this, if you live in Ohio, you know, you surely know.
I want to simmer soups. I want to bake 9-by-13 desserts (cookies just take too much time). I want to slow roast a roast and bake potatoes at the same time. I want to bake a casserole and biscuits at the same time as well.
I want to multi-task even more than I do now. I want to stretch out in my recliner, watch a little television, cover up with a quilt, and let my kitty curl up on my lap, for at least an hour before bed. But, always a but, when the time changes again, fall back will take my daylight, and my body will want to slow down when just a hint of dusk whittles away my day.
Projects for fun and projects required for preparedness of the next season should already be in the planning stage. While green is the corn still standing all around me, corn in southern Ohio is already crisp tall and brown. Their soybeans have begun to yellow.
Farmers are tinkering on their equipment, if they havent already, for the harvest miles ahead. Once again their wives are planning the tailgate meals to be taken to the field; they may include something refreshing and something warm.
Fruit trees and gardens are giving their greatest bulk of produce; the increasing number of seasonal stands along our road is proof of the abundant harvest. And now they include pumpkins, gourds, Indian corn, and mums. Adding to late summer stock are the products of the second wave of harvest work; jams, jellies, and pickles are price-tagged as well. And if my neighbor wants to heat up her kitchen on an Indian summer day and bake apple pies, I will gladly present it to my family; its a husband request.
I will hang on to the green for as long as I can, and the summer flowers still blooming will cheer me on through the changes of the days ahead. I will gladly drive the clear road before and take in all the countryside has to offer my eyes; green grass, green corn, green trees, black and white cows, and the red tomato hanging on my dads vine.
Have you purposely wrapped your hands around your coffee cup yet? Have you felt a warming spoonful of hot soup heat your inside yet? Cool nights are predicted ahead, so will be the mornings. Send in your warming recipes to Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Emails are always welcome to thewritecook@sssnet.com.
Easy Biscuit Squares (Marilou Robinson)
3 cups biscuit/baking mix
1 cup yellow cake mix
3/4 cup water
In a bowl, combine biscuit and cake mix. Stir in water just until moistened. Turn onto a floured surface; knead 10 to 12 times. Pat into a greased 9-inch square baking pan. Score the surface, making nine squares. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Break biscuits apart at score marks.
Pear Zucchini Bread (Gwynee Fleener)
2 cups flour
1 cup whole wheat flour
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3 teaspoon vanilla extract
2 cups finely chopped peeled ripe pears (about 3 medium)
1 cup shredded zucchini
1/2 cup chopped pecans or walnuts
In a large bowl, combine the first 8 ingredients. In another bowl, beat eggs, oil and vanilla. Add the pears and zucchini. Stir into dry ingredients just until moistened. Fold in nuts. Pour into two greased 9-by-5-by-3 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Creamy Monterey Jack Soup (Shannette Matlock, Louisville)
2 1/2 cups water
1 medium tomato, chopped
1 can (4 ounces) chopped green chilies
1 can (12 ounces) evaporated milk
1 can (10 3/4 ounces) condensed cream of onion soup, undiluted
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 ounces bulk Monterey Jack cheese, cut into 1-inch cubes
In a large saucepan, combine the water, tomato and chilies. Bring to a boil; boil for 5 minutes. Stir in milk, soups and garlic salt. Cool and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.
Apple Cartwheels (Miriam Miller)
1/4 cup peanut butter
1 1/2 teaspoons honey
1/2 cup miniature semisweet chocolate chips
2 tablespoons raisins
4 medium unpeeled Red Delicious apples, cored
In a bowl, combine peanut butter and honey; fold in the chocolate chips and raisins. Fill center of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-inch rings.
Streusel Strawberry Pizza (Karen Bland)
1 package (18 1/4 ounces) white cake mix
1 1/4 cups quick cooking oats
1/3 cup butter or margarine, softened
1 egg
1 can (21 ounces) strawberry pie filling or flavor of your choice
1/4 cup chopped nuts
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
In a mixing bowl, combine the dry cake mix, oats and butter until blended; set aside 3/4 cup for topping. Add egg to the remaining crumb mixture and mix well. Press into a greased 12-inch pizza pan. Build up edges and flute if desired. Bake at 350 degrees for 12 minutes. Spread pie filling over crust to within 1 inch of edges. Combine the nuts. Brown sugar, cinnamon, and reserved crumb mixture; sprinkle over filling. Bake for 15 to 20 minutes or until lightly browned. Cool on a wire rack. Refrigerate any leftovers.
Squash Waffles (Sue Gronholz)
2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 eggs
1 1/2 cups milk
1/2 cup mashed cooked acorn squash
2 tablespoons butter or margarine, melted
Maple syrup
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the eggs, milk, squash and butter; stir into the dry ingredients just until combined. Bake in a preheated waffle iron according to manufacturers directions until golden brown. Serve with syrup.
Buffalo Chicken Wing Soup (Pat Farmer)
6 cups milk
3 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken, about 1 pound
1 cup (8 ounces) sour cream
1/4 to 1/2 cup hot pepper sauce
Combine all ingredients in slow cooker. Cover and cook on low for 4 to 5 hours.
Zucchini Fries (Debbie Brunssen)
1 medium zucchini
1/2 cup flour
1 teaspoon onion salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 egg, lightly beaten
1/3 cup milk
1 teaspoon vegetable oil
4 cups corn chex cereal, crushed
Oil for deep fat frying
Cut zucchini in half widthwise; then cut each half lengthwise into 8 wedges; set aside. In a bowl, combine the flour, onion salt, oregano, and garlic powder. Combine the egg, milk and oil; stir into the dry ingredients just until blended. Dip zucchini wedges in batter, then roll in crushed cereal. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry zucchini wedges, a few at a time, for 3 to 4 minutes or until golden brown. Drain on paper towels; keep warm.
