While I was on the Lincoln Highway (Old Route 30) Buy-Way Yard Sales a couple weeks ago, I uncovered many treasures to sell in my shop, found some sweet things just for me, and discovered more decorative items to use for our daughters autumn wedding. Overall, it was a successful trip west. The next days trip east, not as much.
I stopped at yard sales, garage sales, rummage sales, porch and patio sales, fundraiser sales, storage units, flea markets, and even checked out tailgates down parked along the roadside. So many people were taking advantage of this annual event; wanting to put a few extra dollars in their pockets and some folks truly wanting to clean out their clutter.
Whatever the reason these individual sales had behind them, one thing is for certain; they could be considered a small business, but only a temporary small business. Some towns and villages have specific regulations regarding signage, hours, and repeated sales; best to check out that information before setting up your sale.
One of the best things I came across over two days and 300 miles was the countless lemonade stands in business at nearly two-thirds of the sales I stopped at. And the small business folks were actually small business folks; they were children, and they were very excited children.
Each time I would pull over or park in a driveway, young children would scurry to their little chairs next to a little table set up with cups and cookies. Some cups were tall and plastic, some were small and Dixie. Some cookies were store bought, some were picture perfect, and some were flat and nearly melted, like the No-Bake Cookies; they are easy for little hands to prepare, but dont hold up well in the heat of day.
Lemonade was the most popular dispensed drink, red fruit punch followed. The cost was minimal at 25 to 50 cents; the cookies were 50 cents each or two-for-a-dollar (go figure). And some kids even advertised a special value snack, one price for two cookies and a drink! I supported many of these small stands along the way, they were so cute, and I loved their handwritten signs, so innocently misspelled.
Seemed like everyone had coolers with bottled water. It was a great deal for a buck and a great money maker for the one in charge of stocking the cooler. The only expenses were ice and bottled water; a 24-pack costs less than $3. Cans of soda pop sold quickly, too, even the generics; 75 cents to a buck.
Support small business in your neighborhood and away from home as well; a lot of good folks are making this country great once again, me included!
Send recipes to; Country Cupboard, 5973 Blachleyville Rd., Wooster 44691.
To read more Country Cupboard, visit Daphne at WayneBargainHunter.com.Chicken Salad in Pita Pockets
2 cups shredded cooked
chicken, or canned chuck
chicken
3/4 cups sliced celery
3/4 cups Ranch salad
dressing
4 pocket breads, pitas,
cut in half
Tomato slices
Shredded lettuce
In a large bowl, combine chicken, celery, and salad dressing. Fill pocket breads with tomatoes, lettuce, and salad mixture. Great lunch or summertime dinner.
Mexican Pocket Pitas
1/2 pound ground turkey,
cooked and drained
1/2 cup chopped onion
1 (16 ounce) can pinto
beans, undrained
1/2 cup salsa or picante
sauce
3 whole wheat pita pock-
ets, halved
2 cups shredded lettuce
1 cup chopped tomato
1 cup grated Alpine-lace
nonfat Cheddar cheese
1 package taco seasoning
Brown turkey and onion about 3 to 4 minutes in microwave; drain. Add taco seasoning, beans and salsa and heat. Spoon mixture into each pita pocket. Add lettuce, tomato and cheese. Dollop sour cream.
Avocado Pocket Sandwiches
1 avocado
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/2 cup chopped cauliflower
1/2 cup sliced fresh mushrooms
1/2 cup shredded Monterey Jack cheese
1 cup Italian dressing
4 pita breads
1 teaspoon fresh lemon or lime juice
1/2 cup chopped tomato
Dice one half of the avocado, saving the other half for later. Toss the diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with the Italian dressing. Slit the pita breads and separate them halfway around by pulling the edges apart to form a pocket. Fill each with one quarter of the mixture. Mash the remaining half of the avocado with a fork and stir in lemon juice; spoon inside each sandwich. Garnish with chopped tomato.
Grilled Chicken Pockets
4 chicken breasts
1 green pepper
1 onion
1 banana pepper
2 potatoes, chopped in cube size
Aluminum foil
Olive oil spray
Salt and pepper
Garlic powder
Parmesan cheese
Mayonnaise
Grill
Use enough foil to make a square big enough to make a folded pocket. Spray foil with olive oil spray. Place 1 chicken breast on each square of foil. Spread mayonnaise on top of each piece. Put all vegetables on top of chicken or close around it. Sprinkle each chicken piece and vegetable with salt, pepper, garlic powder and ground Parmesan cheese. Fold foil and seal the edges so the steam wont escape. Cook about 20 to 30 minutes on the grill rack.
Potato Pockets
3 large potatoes
2 sticks of butter
1 onion
Salt and pepper to taste
Garlic powder, to taste or fresh garlic
Seasoned salt, to taste
Wash and slice potatoes thinly and place 1 potato in the middle of a piece of heavy duty foil. Slice the onion and place on top of the potatoes. Add 2 to 3 tablespoons of butter. Sprinkle with salt, pepper, garlic, and seasoned salt, to taste. Then just meet the long sides of the foil in the middle and roll together. Clamp the ends together and roll, creating a pocket with a tight seal. Place on the grill. When the burgers are done, so are the potatoes.
Pizza Pockets
Pizza Dough:
1 cup flour
1/3 cup milk
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
Beat flour, milk, oil, baking powder, salt in bowl until dough leaves side. Turn onto lightly flavored surface and gather into ball. Knead 10 times. Cover with a bowl. Let stand 15 minutes.
Pockets:
1/4 cup pizza sauce
1/2 cup Mozzarella cheese
1/2 cup Italian sausage
1 tablespoons finely chopped onion
1/8 to 1/4 teaspoon garlic powder
1/4 (3 ounce size) package sliced pepperoni
2 to 3 tablespoons pizza sauce
1/2 cup Mozzarella cheese
Heat the oven to 425 degrees. Lightly grease cookie sheet with shortening. Take prepared dough and roll into a 12 inch circle. Fold loosely in half. Place on cookie sheet and unfold. Brush with oil. Layer remaining ingredients in order on half of the circle. Fold dough over filling. Turn edge of the lower dough over edge of the top dough. Pinch edge to seal. Prick top with a fork. Bake until golden brown 20 to 25 minutes.
Chocolate Ice Cream Sandwiches
(Eunice Leinbach, Greenwich)
1/3 cup butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
3/4 cup plus 2 tablespoons flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1 pint vanilla ice cream
Cream butter and sugars, add egg and vanilla. Mix well then add rest of ingredients, except chocolate chips and ice cream. Drop by rounded tablespoons 2 inches apart onto greased cookie sheets. Form 16 cookies. Flatten slightly. Sprinkle with chocolate chips. Bake at 350 degrees for 8 to 10 minutes. To assemble; place 1/4 cup ice cream between cookies and freeze.
Bar-B-Q Sauce – Bulk Recipe
(Ruth Leinbach, Greenwich)
10 quarts ketchup
5 pounds brown sugar
1 (14 ounce) bottle mustard
2 (18 ounce) bottles Worcestershire sauce
Mix ingredients well. Refrigerate.
Fruit Pizza Crust
(Lorene Leinbach, Greenwich)
1/2 cup butter
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Mix together and bake on greased cookie sheet until done.
