FROMONLINE | 2013-03-13

  • By Daphne Ross
  • March 13, 2013
  • 334
                        
Have you heard the signs? Column Summary We all want to wake up from this long winter’s nap. When the birds sing and the alarms bark, we will be notified. The signs of the entering season are quickly increasing as the hours of daylight savings time have increased. I am so happy to have a longer daylight view of our countryside surroundings. I enjoy my evening, put–my-feet-up sit so much more when I can scan the acres into dusk. Another home place resident also likes the longer days, Buddy our Bassett Hound is right on; with his keen eyes he lets us know when any creature crosses his eye path. A white-tailed deer brings on the loudest and the most tail banging bark. It is our failure to try and hush such a hound, but still we scold his natural instincts. Commercial breaks would be timelier for us but it never works that way. This dog barks at squirrels and chipmunks. This dog barks at my barn cats, his familiar friends, I guess they are to stay near the barn not venture close to the house. This dog barks at dogs barking in the distance, could it be canine conversation? And this dog barks at birds, butterflies, and the maple tree helicopters twirling in the down breeze. Buddy is an over-worked alarm system notifying us when a familiar and unfamiliar vehicle comes back the farm lane. I am certain the UPS man causes Buddy to break out in a doggy sweat with each delivery; he barks, he pants, and then he drinks. The truck delivering our fuel oil causes Buddy to shiver and shake; this delivery is longer than package deliveries so the over kill barking is exhausting, to us all. Another sure sign of spring is the appearance of the robin, that familiar brown, red-breasted symbol of better weather days to come. And if you follow weatherman Dick Goddard he includes the red-winged black bird into the list of sure signs of spring days ahead. I have always wanted to find a lost red feather of this blackbird, but that yard walk treasure has never been found, by me. Collections of blue jay and the gray-brown feathers of others are a more constant discovery. The robin, I have not noticed yet, though a close friend who had been purposely looking for this sign had just stepped outside my shop, and landing to perch just next to her, was the robin, otherwise known as the grandpa bird. The grandpa bird you ask? Roxanne, another creative soul I met over the weekend shared the story of how her grandson spotted a grandpa bird in the bush. She questioned his naming of this familiar bird and the youngster explained it simply, “Grandpa’s first name is Robin”. The robin has now been renamed The Grandpa Bird; such a sweet story. May your days, your trees, and your yard soon be full of Grandpa Birds, and may your hound let you know when they arrive, ours certainly will. Bringing color to the dinner table is a great way to take the gray days of a late winter into the early days of spring; send recipes to Hearth & Home, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com Pineapple Chicken 1 can (8 ounces) crushed pineapple with juice 3 tablespoons Gravy Master 1 tablespoon prepared mustard 1/4 cup wine vinegar 1/4 cup water 1 chicken (2 1/2 to 3 pounds), quartered or 4 chicken breasts In a small saucepan, combine pineapple with juice, Gravy Master, mustard, vinegar and water. Simmer 5 minutes, stirring frequently. Remove from heat. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with prepared pineapple sauce and continue grilling for 15 minutes longer, brushing frequently with sauce. Remove from grill and serve immediately. Heat and serve remaining sauce separately. Makes 4 servings. Pineapple Inside-Out Cupcakes 1 (16 ounce) package angel food cake mix 1 teaspoon vanilla extract 2-1/4 cups fat-free pineapple ice cream topping, like Smucker's Prepare cake mix according to package directions. Stir in vanilla extract. Place 33 foil, muffin cup liners on large baking sheet. Divide batter evenly among liners fill about two-thirds full. Bake at 375 degrees for 17-18 minutes or until they are golden brown. Caramel Glaze: 3 cups packed brown sugar 3/4 cups fat-free half and half 1 tablespoons butter 1 tablespoons vanilla extract In saucepan, combine brown sugar and half and half, stir with a whisk. Bring to boil over medium heat. Cook 2 minutes or until sugar dissolves. Stir in butter and vanilla extract. Cut a deep slit in top center of each muffin to form a pocket. Spoon about 1 tablespoon pineapple topping into each warm muffin. Spoon about 2-1/2 teaspoons caramel glaze evenly over each muffin, serve. Slow-Cooked Glazed Carrots 1 1/2 cup orange juice 1/2 cup light brown sugar 1/2 teaspoon salt 1/8 teaspoon ginger 2 tablespoons quick-cooking tapioca 1 tablespoon real butter 8 to 10 fresh carrots Combine orange juice, sugar, salt, ginger, butter and tapioca in a small bowl. Place carrots in electric slow-cooker. Add orange juice mixture and stir well. Cover and cook at low for 8 to 10 hours or at high 4 to 5 hours. Stir well before serving. Reheat leftovers in saucepan on very low heat so sauce remains thick. Additional tapioca or a more concentrated orange juice mixture can be used to make a thicker sauce. Great with ham. Serves 6 to 8. Cooked Carrot Soufflé 1 pound cooked carrots 3 eggs 1/2 cup sugar 3 tablespoons flour 1 teaspoon baking powder 1 teaspoon vanilla 1 stick melted butter Dash nutmeg & cinnamon 3 tablespoons brown sugar 2 tablespoons melted butter 1/2 cup chopped walnuts Dash nutmeg & cinnamon Combine the cooked carrots with 3 eggs in food processor or blender. Add 1/2 cup sugar, flour, the baking powder, vanilla, melted butter (1 stick) and nutmeg and cinnamon. Blend well then pour into 1 1/2 quart soufflé dish. Mix the brown sugar, 2 tablespoons melted butter, nuts and nutmeg and cinnamon and sprinkle on top of carrot mixture. Bake 45 minutes in preheated 350 degree oven. Makes 6 servings. Marinated Mushrooms Combine in a glass or stoneware bowl: 1 pound mushrooms, cleaned 1 tablespoon chopped chives or scallions In a small bowl, combine: 2 tablespoons red wine vinegar or cider vinegar 5 tablespoons extra virgin olive oil 1 teaspoon Creole or coarse German mustard 1/2 teaspoon salt 4 to 5 drops of Tabasco 1 tablespoon fresh basil, minced 1 teaspoon dried parsley 1/2 teaspoon dried oregano 2 cloves garlic, pressed Pinch red pepper flakes Whisk together ingredients for dressing; pour over the mushrooms and marinate for one hour, turning occasionally. Serve at room temperature. Keeps well in refrigerator. Baked Garlic Mushrooms 12 large mushrooms 2 tablespoons extra virgin olive oil 1 tablespoon butter 1/2 cup coarse dry bread crumbs, preferably from Italian bread 2 garlic cloves (minced with a garlic press) 1/2 teaspoon fresh thyme or 1/4 teaspoon dried) 1/8 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon ground black pepper Wipe mushrooms clean with a damp paper towel. Cut lengthwise through the stems into 1/4 inch thick slices. Lightly spray or wipe a baking dish with about 1 teaspoon of the olive oil. Heat the remaining olive oil and butter in a medium skillet. Add the bread crumbs and cook over medium heat, stirring until the crumbs are coated and begin to brown, about 5 minutes. Stir in the garlic, thyme, salt, paprika and pepper. Stir over medium heat until the garlic is translucent, 1 to 2 minutes. Sprinkle the crumb mixture evenly over the mushrooms. Bake at 400 degrees for 25 minutes, or until the mushrooms are tender. Serve hot or at room temperature. Yield: 4 servings Spicy Deviled Eggs 6 hard cooked eggs 1 tablespoon fresh parsley 1 tablespoon scallions, minced 1 small jalapeno pepper 1/4 cup Miracle Whip 1/4 cup shredded cheddar cheese 1 teaspoon Dijon mustard 1/2 teaspoon cilantro (optional) Pinch cayenne pepper Pinch chili powder 1/4 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon horseradish, grated 1/4 teaspoon celery seed Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine. Spoon approximately 1 tablespoon of the yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley. Crockery Pot Beef with Mushrooms 1/2 cup flour 1 teaspoon salt 1/8 teaspoon pepper 4 pounds beef sirloin tips 1/2 cup chopped shallot 1/2 pound mushrooms, sliced 1 can beef broth 1 teaspoon Worcestershire sauce 2 teaspoon tomato paste 1/4 cup dry red wine 3 tablespoons flour Buttered noodles Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockery pot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours. One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockery pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles. Red Beet Jelly 1 1/2 pounds red beets 2 boxes Sure-Jell 1/2 cup lemon juice 8 cups sugar 1 (6 ounce) box red raspberry Jell-O Scrub raw beets well. Cover with water and boil until tender. Drain off juice. Put red beets aside and use the juice to make jelly. Beets cans be pickles or buttered. Bring 6 cups beet juice, lemon, and Sure-Jell to hard boil; add sugar and Jell-O all at once and boil 6 minutes. Skim, pour into glasses and seal. The beet juice can be kept in refrigerator for some time. Red Beet Cake 1 3/4 cup flour 1 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup sugar 3 eggs, large 1 cup oil 1 1/2 cups pureed cooked fresh beets 6 tablespoons carob or chocolate 1 teaspoon vanilla Mix flour, baking soda, salt and set aside. Combine sugar, eggs, oil in mixing bowl. Beat in beets, chocolate and vanilla. Gradually add dry ingredients, beating well. Bake in a preheated 350 degree oven for 25 minutes.


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