So done with snow!

                        
As I sit and type, and turn my head to look outside, the picture I see is that of an unpainted canvas, a blank page white as the driven snow. Well, yeah, it is snow. To be truthful I’ve had enough, but the thought of a fresh spring appearing from under a freezer burnt landscape keeps me moving ahead. At this point on the weather calendar I’d much rather see the plowing of rich soil instead of the plowing of snow. The mountainous piles have nearly reached their peak and our lane is getting narrower and narrower with each push through. Where is the next drop going to be pushed? Maybe we could ship it to Green Valley, Arizona and share the pure white wealth of Ohio. The snow is so deep on our deck it appears that maybe the woodpile is just lightly covered, but truth is there is no wood underneath, it is all snow. And continuing to gently rise, more than a foot of it rests on the deck railing, blocking my view to the unblemished field to the east. From the comfort of my CEO chair I must stand to view the deer moving along the frozen tundra of the Plain Township southeast. Indoors, the wood box is filled, but the kindling is getting low. The fuel oil tank has been filled, and the furnace just kicked on. Good thing since I didn’t get a fire going yet this morning and I wore my husband’s slippers outside for the morning dog walk. The kids who came this morning ready to get on the school bus were disappointed when classes were cancelled nearly last minute; their Valentine’s Day parties have been delayed long enough. And because school was first delayed, and then later canceled no one came prepared with snow clothes. Looks like a day to clean out the game closet. As I prefer things to be neat and tidy, boots, gloves, shoes, coats, scarves, mittens, pants, socks, hats, and the like never seem to get put away; something is always hanging to dry. I am so done with winter gear clutter! Lunchtime today should be colorful. Orange baby carrots, red strawberry jam on peanut butter, yellow lemonade, green Jell-O with peaches, and golden honey crackers. Of course a bit of snow white will find its way into the meal, too; a white bread sandwich, whipped cream on the dessert and ranch dip for the carrots. Afterwards, I think I’ll fix a cup of black coffee. Let’s get some color on the dinner table. After all this snow, Ohio is starving for color. Send your bright, festive, rainbow recipes to: thewritecook@sssnet.com or 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. Snowstorm Squash Pie Unbaked 9 inch pie shell 1 3/4 cups strained, mashed, cooked squash 1 cup sugar 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 3 eggs 1 1/2 cups milk 1 tablespoon butter or margarine, melted Combine squash, sugar, salt and spices. Blend in eggs, milk and butter. Pour into pie shell. Bake in hot oven (400 degrees) 50 minutes, or until silver knife inserted in filling 1 inch from pie’s edge comes out clean. Cool and serve slightly warm or cold. Strawberry Trifle (Mabel Martin, Shiloh) 1 angel food cake 1 recipe Danish Dessert 1 pint strawberries 1 (16 ounce) carton whipped topping Danish Dessert: 1 cup clear jel 2 cups sugar 1 package cherry or strawberry powered drink mix Combine and mix well. Store this dry mix until ready to use. To each 3/4 cup dry mix, add 2 cups water. Cook and stir until thickened. Let cool before adding fruit. Tear cake in small pieces. Mix together Danish Dessert and strawberries. In a bowl, layer cake, strawberry Danish and whipped topping. Refrigerate for several hours before serving. Party Anytime Cheese Ball (Judy Black, Shreve) 2 (8 ounce) packages cream cheese 1/2 cup mayonnaise 1/2 cup walnuts 1/2 cup green olives 1/2 medium onion, chopped 3 ounces shredded mild Cheddar cheese Mix cream cheese and mayonnaise well, then add rest of ingredients. Serve with crackers. Chocolate Chip Peanut Butter Cookies 1 cup margarine 1 1/3 cups white sugar 2 cups peanut butter 2 cups brown sugar Cream all together then add: 2 teaspoons vanilla 4 eggs Beat well and then add: 4 cups flour 2 teaspoons salt Beat well, and then add: 24 ounces chocolate chips or M&M candies Bake at 350 degrees for 14 minutes. Then set on sheet 2 minutes. Amish Hats (Nolan Sensenig, Shiloh) 1 cup shortening 2 cups sugar 2 eggs 2 teaspoons vanilla 1 teaspoon salt 1 teaspoon baking soda 1 cup cocoa 3 1/2 cups flour 1/2 cup milk Large marshmallows cut in half Frosting: 4 to 5 tablespoons light cream 2 cups powdered sugar 5 tablespoons cocoa 1/8 teaspoon salt 3 tablespoons butter, melted Cream shortening, sugar, eggs and vanilla. Add remaining ingredients, except marshmallows. Bake cookies at 350 degrees for 8 to 10 minutes. Remove from oven and place half marshmallow on top. Return to oven 2 more minutes. Remove from oven and flatten marshmallows with fork. Cool and frost. Mix dry ingredients. Add butter and cream. Beat until nice and fluffy. Peanut Butter Chocolate Dessert (Yoder Family, Ashland) 2 packs graham crackers, crushed 2/3 cup white sugar 1 1/4 cup peanut butter 2 tablespoons cocoa 1 cup white sugar Water enough to boil then add: 4 cups milk Make a paste with: 4 tablespoons flour 1 cup sugar 1/3 cup milk 4 egg yolks Then add to boiling milk mixture and cook till thick. When cool put on top of crumbs and top with whipped cream. Corn Flake Cookies (Linda Zimmerman, Shiloh) 1 1/2 cups vegetable shortening 1 cup firmly packed brown sugar 1 cup granulated sugar 2 eggs 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups coconut 2 cups corn flakes Preheat oven to 350 degrees. Cream shortening with sugars using an electric mixer. Beat in eggs and vanilla. Combine flour, baking soda, salt and baking powder in a separate bowl. Stir coconut and corn flakes into dry ingredients. Stir dry ingredient mixture into creamed mixture. Drop dough by teaspoon onto cookie sheet and bake at 350 degrees for 8 to 10 minutes or until lightly browned. Soft Pretzels (Nolan Sensenig) 1 tablespoon yeast 1 tablespoon brown sugar 1 cup warm water 1 cup Soft-As-Silk flour 1 cup occident flour Dissolve yeast and brown sugar in warm water. Add flours until a soft dough forms. Shape dough into pretzels. Combine 4 teaspoons soda and 4 cups water; dip pretzels. Place on baking sheet. Sprinkle with salt. Bake at 425 degrees till light brown on the top. Remove from oven.


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