The final countdown has begun, and for our district two weeks plus one day is all that remains of the school year. Summer vacation is just around the corner and the school kids can just taste it, and wear it.
Slight changes have already begun to prepare kids for the summer months. First change in place was a more relaxed dress code. Shorts were added back to the okay to wear list, and the kids took full advantage even when the snow was still flying. And while I will never understand wanting to wear flip-flops in cold weather, those, too, are a returning fashion statement. But, if I recall, I did see some high school girls flippin their flops when I chose to wear two-layered socks, sheep skin boots and heat packs under each foot.
The flavors of summer change as well. Breakfast isnt a fast food morning anymore; juggling Pop-Tarts while sprinting to catch the bus is over. No longer will kids rush down the sidewalk after finding their bike tires flat in the morning. No more huffing and puffing runs to beat the final bell. Sleeping in is a returning reward, more than welcome to be accepted, unless, of course, you are a daycare kid. For you your morning routine will still be a rush out the door, your breakfast will still be a Pop-Tart juggle; you must still get up and get dressed. And what does this all mean? You probably still have a specific bedtime.
If youre a summer kid at home, eating can be anytime and just about anywhere. Same with drinking. No more raising your hand to ask permission to step into the hallway and slurp at the fountain. You can get a glass, a juice box and milk anytime you want it and you can carry it with you; such freedom. You can get a cracker, some cheese, or nibble at some pretzels right from the bag, in between meals; and you dont have to wait for a ticking wall clock to set off the lunch bell.
You can go the bathroom anytime you want, again without raising your hand, asking an adult in charge for permission to use the restroom, and no more signs girls or boys on the door.
Two of the best days of my stay-at-home mom years were always the last day of school and to be honest, I cannot deny, it was always the first day of school, too.
E-mail your favorite recipes to: thewritecook@sssnet.com or send by mail to: Country Cupboard, c/o Daphne Ross, 5973 Blachleyville Road, Wooster 44691. Include a self addressed, stamped envelope if you request a personal reply.
Grape Salad (Doris Winter, Rittman)
4 pounds red seedless grapes (halved if desired)
8 ounces cream cheese
8 ounces sour cream
8 ounces Cool Whip
1 1/2 cups powdered sugar
1 teaspoon lemon juice
Wash grapes and drain well. Mix rest of ingredients except grapes and mix well; add grapes. Apples, peaches, or fresh strawberries can be used instead of grapes.
Easy Roast
3 pound beef roast
1 package onion soup mix
10 3/4 ounce can cream of mushroom soup
Place roast on heavy foil. Sprinkle dry soup mix over roast, spread mushroom soup over top. Wrap tightly in foil. Bake at 325 degrees in roasting pan for 3 1/2 hours. To prepare gravy, add milk to pan drippings, stir well and heat through.
Orange Salad (Doris Winter, Rittman)
1 (3 ounce) package tapioca pudding
1 (3 ounce) package instant vanilla pudding
1 (3 ounce) package orange gelatin
1 can mandarin oranges
1 cup whipped topping
2 cups hot water
Mix pudding and gelatin together, then add the hot water. Boil for 3 to 5 minutes. Then cool and add oranges and whipped topping.
Festive Black Bean Salad (Lori Meece)
2 cans (15 ounces each) black beans, rinsed and drained
1 pint grape tomatoes, halved
1 medium sweet yellow pepper, julienned
3 green onions, chopped
3 tablespoons minced fresh parsley
Dressing:
3 tablespoons lemon juice
2 tablespoons olive or canola oil
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until ready to serve.
Apple-Berry Pie
Pastry for a 2-crust pie
3 cups fresh blackberries
1 cup thin, peeled green apple slices
2 1/2 to 3 tablespoons quick-cooking tapioca
1 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter or margarine
Pick over and wash berries in cold water. Lift out and drain. In large bowl, combine berries, apples, tapioca, sugar and cinnamon, mixing well. Turn into pastry-lined 9 inch pie pan. Dot with butter and adjust top crust and flute edges; cut vents. Bake in hot oven (425 degrees) until crust is golden brown and juices start to bubble up in vents, 40 to 50 minutes.
Gobbler Joes (Mary LaRue)
1 pound ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can (10 3/4 ounces) tomato soup, undiluted
1/2 cup ketchup
1 tablespoon brown sugar
2 tablespoons prepared mustard
1/4 teaspoon pepper
In a large saucepan coated with non-stick cooking spray; cook the turkey, onion, celery and green pepper over medium heat until the meat is no longer pink; drain if necessary. Stir in soup, ketchup, brown sugar, mustard and pepper. Transfer to a slow cooker. Cover and cook on low for 4 hours. Serve on buns.
Picnic Cake
1 1/4 cups chopped dates
1 cup water, boiling
3/4 cup margarine, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
6 ounces chocolate chips
1/2 cup chopped nuts
Mix dates and boiling water. Set aside to cool. Cream margarine and sugar, then add eggs. Alternately add flour, baking soda and salt with date/water mixture to creamed mixture. Add vanilla and 1/2 cup chocolate chips. Spread in greased 9-by-13 inch pan. Top with remaining chocolate chips and nuts. Bake at 350 degrees for 30 minutes or until done.
Raspberry-Choco Chunk Bars
1/3 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
1 3/4 cup (10 ounce package) semi-sweet chocolate chunks, divided
1 egg
1 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup seedless raspberry preserves
1/2 cup chopped nuts
In a medium saucepan, combine sugar, butter and water. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat, immediately add 1 cup chocolate chunks, stirring until melted. Stir in egg and vanilla until blended. In a separate bowl, stir together flour, baking powder and salt; add to chocolate mixture. Stir in remaining 3/4 cup chocolate chunks; spread into prepared pan. Place pan in freezer 10 minutes. Stir raspberry preserves to soften; spread over chilled batter. Sprinkle chopped nuts over top. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.
