FROMONLINE | 2013-07-03

  • By Daphne Ross
  • July 3, 2013
  • 464
                        
River days in hot July Column Summary Memories of many Mohican River trips come back to mind on any hot summer day; it’s time to make some new ones this summer. One of the best ways to cool off on a hot July day is to head down the river, and in my neck-of-the-woods that would be an afternoon adventure on the Mohican River. We grew up camping and some of the campgrounds were settled along this nearby waterway. Once our firewood was removed from the doorway of our hardtop (and stacked), and three bikes were pulled from the camper aisle, and after we each held an awning pole until dad hammered the stakes in, we were then permitted to go. In fact our parents were eager for us to be on our way and get out of theirs. We jumped on our bikes and rode to the river where the canoes came in. Wearing our oldest pair of tenna shoes we would wade into the river water, up to our knees, sometimes up to the hems of our shorts. But if they were polyester knit shorts that our mom had sewn well then we didn’t wade in too far. (However I was good at rolling them up at the waist and up my leg.) Small pea size gravels were at riverside where the canoers would come into shore, but when you ventured deeper into the water larger rocks were at the bottom. Sometimes when a dry spell caused the water level to be lower than normal, a small boulder would stand out in the middle of the river; we would wade our way out there and just stand. A small piece of land seemed to have broken away from the shore and became an island, causing canoes to choose a fork in the river. On low water days we would cross over on large stepping stones peeking out of the water. We became pirates for the day, we were a Gilligan’s Island for the afternoon; we were small adventurers, that when tired of the deserted isle life went back to camp to play Barbies on a blanket in the grass. On occasion we did as a family along with the other camping families, rented canoes and went on a two-hour ride. The four hour distance was not for a family with three young kids; it was the fear of fast moving water, the fear of tipping when dad would have to get out and push us off the bottom, and the fear when we got too close to a low branch stretching out from the bank. It caused loud river drama trauma. And no canoe steering dad would want others canoers to be distracted by three screamers and whiners, sporting soggy bottoms. As I grew up and canoe trips were long afternoons spent with school and church friends, the fear was gone, and more laughter than screaming filled the Mohican air. Of course there was always a group of mischievous boys pulled over up ahead ready to tip us, it was tradition, and yes we did scream, loudly. As an adult I do not canoe anymore, not because I fear fast river water, or the fear of tipping and taking on water, or the fear of a low lying branch. I do not canoe because kayaking is my choice for river tripping. I would even choose inner tubing down the river over canoeing, any day. I just don’t need someone in the back of the canoe, steering my way down the river. I want to control my own destiny down the Mohican, less stress when there’s no back seat paddler. Homemade ice cream is a great treat; I would eat it for breakfast! Send your recipes for ice cream and sherbet to Hearth & Home, 5973 Blachleyville Rd., Wooster, Ohio, 44691. Emails are always welcome: thewritecook@sssnet.com Chicken Fried Rice 1 (6.2 ounce) package fried rice mix 2 cups cubed cooked chicken 1 1/2 cups cooked broccoli florets 1 (8 ounce) can sliced water chestnuts, drained 1 (4 ounce) cup shredded mozzarella cheese Cook rice according to package directions. Stir in chicken, broccoli, and water chestnuts; heat through/ Sprinkle with cheese. Yield: 4 servings. Chocolate Cherry Cupcakes 1 (18 1/4 ounce) chocolate cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 (21 ounce) can cherry pie filling 1 (16 ounce) can vanilla frosting In a mixing bowl combine cake mix, water, oil and eggs; mix well. Spoon batter by 1/4 cupfuls into cupcake papers in muffin pan. Spoon a rounded teaspoon of pie filling onto the center of each cupcake. Set remaining pie filling aside. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional pie filling with cupcakes or refrigerate for another use. Makes 2 dozen cupcakes. Watermelon Jell-O Cups 1 (3 ounce) package watermelon Jell-O 1 cup cold water 4 large limes 1/4 cup miniature chocolate chips In a bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for1 hour or until slightly thickened. Meanwhile, slice limes in half lengthwise. With a small scissors or sharp knife cut the membranes at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell (discard pulp or save for another use). Fold chocolate chips in gelatin; spoon into line shells. Refrigerate for 2 hours or until completely set. Yields: 8 servings. Crustless Zucchini Pie 1 large onion, finely chopped 1/2 cup vegetable oil 1/2 cup grated parmesan cheese 4 eggs beaten 1 tablespoons minced fresh parsley 3 cups grated zucchini 1 cup biscuit baking mix 1 cup (4 ounces) shredded Cheddar cheese In a bowl, combine the first 5 ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into greased two greased 9 inch pie plates. Bake at 350 degrees for 35 minutes or until golden brown. Chicken Ranch Potatoes 2 1/2 cups cubed, cooked chicken 1 package (10 ounces) frozen mixed vegetables Salt and pepper to taste 3/4 cup ranch salad dressing 4 hot baked potatoes Place chicken and vegetables in a 2 quart microwave safe dish; cover and microwave on high for 6 to 7 minutes, stirring once. Add salt and pepper. Let stand for 2 minutes. Fold in salad dressing. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture. Yields: 4 servings. Pinto Bean Casserole 1 package (9 ounces) tortilla chips 2 cans (30 ounces each) pinto beans, rinsed and drained 1 can (15 ounces) whole kernel corn, drained 1 can (14 1/2 ounces) diced tomatoes, drained 1 can (8 ounces) tomato sauce 1 packet taco seasoning 2 cups (8 ounces) shredded Cheddar cheese Shredded lettuce, sour cream and salsa Crush tortilla chips and sprinkle into a grease 9 x 13 inch baking dish. In a large bowl, combine beans, corn tomatoes, tomato sauce and taco seasoning; mix well. Pour over chips. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 18 to 25 minutes or until heated through. Serve with lettuce, sour cream and salsa. Fruit Cocktail Salad 2 cans (16 ounces each) fruit cocktail in juice, undrained 1 can (20 ounces) unsweetened pineapple tidbits, drained 1 can (11 ounces) mandarin oranges, drained 1 tablespoon lemon juice 1 package (1 ounce) instant sugar-free vanilla pudding mix 2 medium firm bananas, sliced IN a bowl, combine the fruit and lemon juice. Sprinkle with the pudding mix. Stir gently for 1 minutes or until mixture is thickened. Fold in bananas. Refrigerate until serving. Yields: 12 servings. Bacon Quiche 3 eggs 1 1/2 cups milk 1/4 cup butter, melted 1/2 cup biscuit baking mix Dash pepper 8 bacon strips, cooked and crumbled 3/4 cup shredded cheddar cheese In a blender, combine eggs, milk and butter. Add biscuit mix and pepper; cover and process 15 seconds. Pour into a greased 9 inch pie pan. Top with bacon and cheese. Bake at 350 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 to 8 servings.


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