FROMONLINE | 2014-03-05

By Daphne Ross
March 5, 2014
411

Where was the winter fun? Column Summary Winter fun in a winter wonderland is an amusement park I just dont enjoy anymore. But I did enjoy the Winter Olympics on television and the winter fun in my childhood memories. . Winter fun is so over for me now. In fact I really cant remember any fun the season may have presented to me, and it wasnt because I didnt look for it, I just chose to ignore any possibilities. All the opportunities for me to have winter fun would have turned into bad decisions, mapping any ending to a hospital visit destination. And if you include all the multi-car accidents; the Ohio drivers that I forgot how to drive in winter, the emergency room wait time would have put me on long list. A fall on the ice sore bottom is always at the bottom of the examination list. Funny, but not so funny. I remember the days being towed down a snowy back road on an inner tube, grinning up to my granddad driving his tractor, shouting not to stop.If he kept going we would speed bump over the railroad tracks, a real excitement boost to our winter fun. By the time we traveled the country loop Egypt Road to Rohrer to Leichty and got back to the farmhouse, our face covering scarves were frosted, our gloved hands frozen, our three sock boot covered feet were toe paralyzed. But it was so much fun. Playing Fox and Geese with my siblings and the neighbor kids was a fun time in the snow. We trampled a safe zone, the hen house, and from there walked all kinds of snow trails spread out amongst the yard acres. Any type of tag play in the snow was a winter definition of falling in the snow, but playing as a close to the ground kid anyways, falling in the snow wasnt such a hard fall. I am not up for that kind of snow play anymore. I would be happy to trample the trail and then go inside to stove heat real hot chocolate. The best part of sled riding was the actual sledding down the hill. No one wanted to drag that big piece of wooden slats and metal runners up the hill, a round metal disk, better yet a plastic disk was not so hard a trek back up. The most fun was one downhill slide trail, many kids on constant repeat. That pasture snow slide on the ground was slicker than; well it was certainly slicker than something., I have fallen twice this winter, no major injuries, nothing to call mom about, but I certainly didnt like it. A bruised knee and a dented shin were tolerable, it hurt, my eyes watered but I didnt cry, though I wanted to. I didnt even look to see if my fall was observed. The good part, yes the good part, my large Cappuccino was still upright in my left hand, not a lost drop. I got up and walked away. Like it never happened, but boy did it. When it comes down to it great recipes are rated at the family dinner table not on a televised cooking show. Share you great recipes with Country Cupboard, 5973 Blachleyville Rd., Wooster, Ohio, 44691. Emails are always welcome: thewritecook@sssnet.com Orange Cheesecake (Juliann Ringler, Greenwich) 14 graham crackers, crushed 1/4 cup butter 6 ounces orange Jell-O 2 cups hot water 2 (8 ounce) packages cream cheese 1 cup sugar 1 teaspoon vanilla 1 can evaporated milk Mix cracker crumbs and butter; press into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes; cool. Dissolve Jell-O in hot water, set aside to cool. Beat cream cheese, sugar and vanilla. Whip evaporated milk. Add cooled Jell-O and cream cheese mixture. Pour over crust. Chill then enjoy. Blueberry Delight (Juliann Ringler, Greenwich) 2 cups graham cracker crumbs 1/2 cup margarine, melted 2 cups powdered sugar 8 ounces cream cheese 1 package whipped topping Blueberry pie filling Mix cracker crumbs with margarine and press into a dish. Mix sugar with cream chess and fold in topping. Pour mixture into cracker-lined dish. Top with blueberry filling. Creamy Chicken and Noodles 3 tablespoons butter 2 tablespoons olive oil 1 (12 ounce) package white mushrooms, sliced 1 teaspoon thyme 2 leeks, thinly sliced 1 small carrot, finely chopped 1 small rib celery, finely chopped Salt and pepper 3 tablespoons flour 2 cups chicken stock 1/2 cup heavy cream Dash nutmeg 2 to 3 cups cooked chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed 1 (8 ounce) package extra-wide egg noodles 2 tablespoons Dijon mustard 1 teaspoon dill Heat the butter and olive oil in a large, deep skillet over medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, while partially covered, until the vegetables soften, about 10 minutes. Sprinkle in the flour and stir 1 minute. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through. Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and herbs. Hearty Potato Soup (Amanda Ringler, Greenwich) 3 medium red potatoes 2 cups water 1 small onion 3 tablespoons butter 3 tablespoons all-purpose flour Crushed red pepper flakes Ground black pepper 3 cups milk 1/2 teaspoon sugar 1 cup shredded Cheddar cheese 1 cup cubed cooked ham Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently until onion is translucent and tender but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes; reserved 1 cup cooking liquid, milk, and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator. Sausage, Chicken, and Bean Pot 2 tablespoons olive oil 3/4 pound bulk Italian hot sausage 3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle 1 1/2 pounds boneless, skinless chicken thighs cut into large chunks Salt and pepper 1 large onion, quartered and thinly sliced 2 carrots, shredded 3 to 4 ribs celery, thinly sliced 1 fresh bay leaf 2 (15-ounce) cans white cannellini beans 1/2 teaspoon sage 3 cups chicken stock 1/2 loaf baguette 3 tablespoons butter, melted 1/2 teaspoon parsley 1/2 teaspoon thyme Heat a Dutch oven over medium-high heat with olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the Andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Turn broiler on and set rack in the middle of the oven. Coarsely chop the bread in food processor into large crumbs; toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Remove bay leaf. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Saucy Baked Meatballs Meatballs: 1 1/2 pounds ground beef 3/4 cup quick oats 1 cup milk 3 tablespoons very finely minced onion 1 1/2 teaspoons salt Plenty of ground black pepper 4 tablespoons canola oil 1/2 cup all-purpose flour Sauce: 1 cup ketchup 4 to 6 tablespoons minced onion 3 tablespoons distilled white vinegar 2 tablespoons sugar 2 tablespoons Worcestershire sauce Dash of hot sauce, such as Tabasco Directions For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Mexican Chicken Bake 1 (10 3/4-ounce) can cream of chicken soup 1 (10 3/4-ounce) can cheddar cheese soup 1 (10 3/4-ounce) can cream of mushroom soup 1 (10-ounce) can tomatoes 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken Unsalted butter, for greasing pan 1 (11 1/2-ounce) package flour tortillas 2 cups shredded Cheddar Spray a 13 by-9-inch pan with the cooking spray. In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes. Loaded Baked Potatoes 4 large baking potatoes 12 slices thick-cut smoked bacon 1/2 cup flour 6 cups 2 percent low-fat milk, heated 5 ounces sharp Cheddar, grated Salt and pepper 4 ounces sour cream 3 tablespoons finely chopped fresh chives Place the potatoes on a roasting tray and bake at 350 degrees for 45 minutes. Slice the bacon into thin strips and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon and set aside, leaving the drippings in the pot. Add the flour to the drippings in the pot and stir to combine. Cook until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes. Scoop out the potato pulp from the skins and add to the milk mixture. Mash, leaving it a little bit chunky. Add the cooked bacon, 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat. Ladle the soup into bowls, dollop with sour cream, sprinkle with remaining bacon bits, grated cheese and chives. Buttermilk Ranch Dressing 3 scallions, white and green parts, chopped 1/2 cup chopped fresh basil leaves, lightly packed 2 tablespoons lemon juice 11/2 tablespoons Dijon mustard 1 tablespoon olive oil 2 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 teaspoon pepper 1 cup mayonnaise 1/2 cup Greek-style yogurt 1/2 cup buttermilk, shaken 3 small Bibb lettuces cut in half through the core 2 large ripe tomatoes, thickly sliced 1 red onion, sliced Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor. Puree for 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop. Arrange the lettuce, tomatoes, and onion on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.

FROMONLINE | 2014-03-05

Schrock's Heritage Furniture

Amish Country Theater