As I drove through my city square the other morning, white petals of spring were falling gently onto the walk. These planted trees, blooming along the cement trail gift a soft touch of nature to the hard city street. At first glance it seemed to be a different season entirely, but sweet was this snow, its landing, its scent. I was happy to witness the showering, a true spring fling to the warming earth.
He loves me, he loves me not. One by one the petals of wild daisies are plucked away, caught by the breeze, tucked by tall grasses. A quick pick or a slow select, the count of the petals is the same either way; maybe start with a fuller flower next time. So many blooms to choose from as you walk through the flowering fields. Tall standing greens reach to your grasp, sway in the breeze and tickle your hands; they all want your attention.
A true flower girl, once that was me; wearing a simple dress of shimmer pink, a little pixie tossing handfuls of petals along Aunt Dianes wedding path. How precious they said, how sweet the picture; a bridal princess leading the way, long love was sure to follow. And many family years later that little princess introduced her own to another aunts wedding path, again how precious, again how sweet.
The story read, runaway Dorothy and her misfit friends had run through a field of poppies; poisoned by the wicked witch. They soon tired and fell asleep amongst the blooms. Here in this land of rural countryside, kids and their pups roam free through the grassy fields. At first they stomp in their run through the blooming weeds. They huff and they thirst, but before long they just sit. No doubt as they giggle and laugh, soon they will be sporting buttery chins from a dandy rub.
Children love flowers, and their appreciation of their colorful beauty holds no boundaries, yet mother and the neighbor lady would indeed appreciate firm floral boundaries. In mothers flower beds, blooms are not meant for popping off. (Uh-oh did I do that?) In the neighbor ladies meticulous plots, blooms are groomed for showcasing. They are grown for buzzing bees and fluttering butterflies, not for little hands with happy hearts working on a beautiful bouquet for mom. (OK, who did that?)
There is always evidence of when blossoms fall; and the Mason jar bouquets on the kitchen table are the sweetest, even if picked out of bounds; soon fall the sweetest tears.
How sweet and fresh spring can be! Send Country Cupboard recipes to serve during spring occasions, such as baby and bridal showers, anniversaries, graduations, womens clubs, and home parties, to 5973 Blachleyville Road, Wooster 44691. Emails are always welcome to thewritecook@sssnet.com.
Peachy Carrots
3 cups fresh baby carrots
1/3 cup peach preserves
2 teaspoons butter
Place the carrots in a shallow microwave-safe dish. Cover and microwave on high for 10 to 12 minutes or until crisp-tender; drain. Add preserves and butter; cover and microwave for 30 to 60 seconds or until melted. Stir to coat.
German-Style Hamburgers
1/2 cup frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 pound ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices
In a bowl, combine potatoes, onion, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into 4 patties, about 1/2 inch thick. In a skillet, cook patties over medium high heat for 10 to 12 minutes or until no longer pink, turning once. Serve on buns with lettuce and tomato.
Chicken n Noodle Skillet
2 packages (4.3 ounces each) quick-cooking chicken flavor noodles and sauce mix
1 1/2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 tube (12 ounces) refrigerated buttermilk biscuits
In a large skillet, prepare the noodles and sauce mix according to package directions. Stir in chicken and mushrooms; cook over medium heat until heated through. Meanwhile, bake the biscuits according to package directions. Transfer the noodle mixture to a serving bowl; top with biscuits.
Cantaloupe Chicken Luncheon Salad
1 1/2 cups diced cooked chicken
2 celery ribs, sliced
1/3 cup mayonnaise
2 tablespoons diced pimentos
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 small cantaloupe
Lettuce leaves
3 tablespoons lemon juice
In a bowl, combine the first 7 ingredients; stir well. Cut cantaloupe in half; discard seeds. Cut in 1-inch wide wedges; peel. Place cantaloupe on four lettuce lined plates; sprinkle with lemon juice. Serve chicken salad alongside melon.
Spring Occasion Fruity Punch
2 1/2 cups unsweetened pineapple juice
1 cup ginger ale, chilled
1 cup vanilla ice cream, softened
1 cup orange sherbet
In a small punch bowl, combine the pineapple juice and ginger ale. Top with scoops of the ice cream and sherbet. Serve punch immediately.
Basil Caesar Salmon
4 salmon fillets (8 ounces each)
1/4 cup creamy Caesar salad dressing
Pepper to taste
1 cup Caesar salad croutons, crushed
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil
Place salmon in a greased 15-by-10-by-1 inch baking pan. Spoon salad dressing over fillets; sprinkle with pepper. Combine croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until fish flakes easily with a fork.
Crock Pot Pizza (Sandy Denes)
1 pound small rotini pasta
1 pound ground sausage
1 onion, chopped
1 pound shredded mozzarella cheese
1 (3 1/2 ounce) package pepperoni slices
2 cans or jars pizza sauce
1/2 cup water
Brown sausage with onion (and peppers if you like). Cook and drain rotini. Pour water into crock pot then layer: rotini, sausage, sauce, pepperoni, and cheese. Layer until crock pot is full. Cook 1 hour on high and 2 hours on low.
Berry Soda Teasers
2 packages (3 ounces each) strawberry gelatin
3/4 cup sliced fresh strawberries
3/4 cup fresh berries
3/4 cup fresh blueberries
6 drinking straws
Prepare gelatin according to package directions. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into 6 tall drink or soda glasses. Insert a straw into each glass. Refrigerate until set.
Cauliflower Cashew Salad (Darcy Dougherty)
1 medium head cauliflower, broken into florets
4 medium carrots, halved and thinly sliced
1 cup frozen peas, thawed
1 bottle (8 ounces) ranch salad dressing
1/2 cup cashews
In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews.
