Walking the autumn trail

Walking the autumn trail
                        
Every evening I take my walk, down a well-traveled path, and back again, repeating until my evening mile is complete. I used to walk with music in my ears, but now, I prefer to listen to the truest country music there is, the concert of nature; God is the director of this performance.

I have companions, my four-legged friends, siblings of the last litter meowing all the way, tripped over as they try to be right under my forward step; they catch on quickly, then walk along or trail behind.

Every walk I walk requires step-by-step attention. Large walnuts have dropped and continue to drop, so like caution under a ladder, caution under the walnut trees; don’t step on one either or you’ll get a good twist on the ankle. Other trail hazards include smaller hickory nuts, they, too, drop and roll. The hard fruit of the quince tree rolls down the front yard bank and cause a guarded step.

Puddles happen, yet fewer than previous years; there is far less traffic back our country lane to expand the puddle pool base and shoot good gravel to the edge. The wormy packs have blown loose from their tree branch strong-holds, causing a slippery step as well.

Even if my steps are in cautious walk, sudden surprises still make my heart beat faster. Startling the white-tail startles me, too. I freeze, they freeze. I stare in a barely breathing frozen state. They, too, stare at me straight on, but ultimately they twist about and amazingly fly away into the towering cornfield that stretches sky high on each side of the lane. A wooded escape is close by, too, but it always seems they choose the cornfield way out.

I hear my basset hound barking at the kitchen window as he watches me walk out of view. When the leaves fall his sight distance will increase, his barking time will then lengthen, irritating the man of the house in the next room to a dog directed holler. The barking minimizes to a whine, yet still irritates.

So what if I talk out loud to those that follow at my ankle height? So what if I speak to a bird that swoops from the utility line or sings and chirps from his post? So what if I sing out loud, if I pray out loud, or if I talk on my cell phone (my connect time to my sister in Michigan). I may even put a little spunk in my stride, no one can see me until the corn comes down, even then the tune I hear in my ear from a song that cannot be captured will giddy-up my step.

I walk with no timer, no counter, no watch. I walk down the lane in the after-supper hour, when I return I walk into dusk of night. All I see and all that I cannot see is what has been gifted to us all. Some folks never see any of it because their own little world is way too small. Take a larger piece of the earth for yourself, it truly is free to breathe and live on God’s great piece of here-we-are.

Trick-or-treat! Soon the little monsters will be knocking at your door; what neat treat do you make for your Halloween beggars? Send your recipes to: Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Emails are always welcome to thewritecook@sssnet.com.



Old-Fashioned Apple Cider

3 quarts apples, cored and thickly sliced

4 tablespoons cream of tartar

3 quarts boiling water

1 cup sugar

2 cinnamon sticks

Place apple slices in a large saucepan; sprinkle with cream of tartar. Pour boiling water over apples; stir and cover for 24 hours. Strain the juice from the apples and discard apple solids. Bring juice to a boil; add sugar and cinnamon. Boil for 10 minutes longer; serve either hot or cold. Makes 1 gallon.



S’More Muffins

1 cup shortening

4 eggs

1 cup sour cream

2 cups sugar

4 tablespoons baking cocoa

2 teaspoons salt

3 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 cup graham crackers, crushed

1 cup mini marshmallows

1 cup chocolate chips

Garnish; marshmallow crème, graham cracker crumbs



Sweet & Tart Baked Apples

4 red delicious apples, cored

1 cup brown sugar, packed

1 teaspoon cinnamon

1 cup cranberries, chopped

1 cup bananas, chopped

Place apples upright in a baking dish; set aside. Mix remaining ingredients together and spoon into the cored apples. Bake at 375 degrees for 45 minutes or until apples are tender.



Mushroom Beef Skillet

1 pound fresh mushrooms, quartered

1 cup sliced green onions

2 garlic cloves, minced

3 tablespoons butter or margarine

1 can (15 ounces) tomato puree

1 can (14 1/2 ounces) beef broth

2 tablespoons tomato paste

1/2 to 1 teaspoon dried thyme

1/2 teaspoon pepper

3 bay leaves

Salt to taste

3 cups cubed cooked beef

Hot cooked rice or noodles

In large skillet, sauté mushrooms, onions and garlic in butter until tender. Add tomato puree, broth, tomato paste and seasonings. Cover and simmer for 30 minutes, stirring occasionally. Add beef; heat through. Discard bay leaves. Serve over rice or noodles.



Corn Salad

2 cups canned corn

3/4 cup celery, diced

1/4 cup green pepper, diced

1/4 cup red pepper, diced

1 1/2 tablespoons onion, minced

Mix ingredients together and set aside. Prepare dressing and pour over corn mixture. Refrigerate for 1 hour before serving.

Dressing:

1 cup oil

1/4 teaspoon pepper

1 teaspoon paprika

1 teaspoon sugar

1/3 cup vinegar

Salt to taste

Stir all ingredients together and shake to combine.



Fall Snack Mix

6 cups caramel corn

2 cups salted cashews or peanuts

1 1/2 cups candy corn

1/3 cup raisins

In a large bowl, combine all ingredients; mix well.



Apple-Pumpkin Butter

1 3/4 cup canned pumpkin

1 cup apple, peeled, cored and grated

1 cup apple juice

1/2 cup brown sugar, packed

3/4 teaspoon pumpkin pie spice

Combine all ingredients in a medium saucepan; bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally.



One Pot Ham Dinner

1 fully cooked ham slice (1 to 1 1/2 pounds)

4 medium potatoes, peeled and sliced

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups frozen cut green beans

1 medium onion, thinly sliced

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup water

In a large skillet over medium heat, brown the ham slice. Arrange potatoes over ham; sprinkle with salt and pepper. Top with beans and onion. Combine soup and water; pour over all. Cook for 2 minutes. Reduce heat; cover and simmer for 45 to 50 minutes or until potatoes are tender.



Glazed Lemon Bread

3/4 cup shortening

1 1/2 cups sugar

3 eggs

2 1/4 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

Zest of one lemon

Cream shortening and sugar; add eggs one at a time, beating well after each addition. In a separate mixing bowl, combine flour, baking soda and salt; add to sugar mixture. Stir in buttermilk and zest. Divide into two 9-by-5 inch greased loaf pans; bake at 350 degrees for 30 to 35 minutes. Pour glaze over the tops while still warm.


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