FROMONLINE | 2014-04-30

  • By Daphne Ross
  • April 30, 2014
  • 371
                        
My gloves are out of my coat pockets Column Summary I am happy the calendar says spring has arrived, I would be happier if spring knew this. By now coats should be off their grab and go hooks and caved into the closet. I have not worn sandals or flip-flops yet, I am still wearing boot socks and boots, and have worn my tenna-shoes three or four times, that’s it. I put away the wide red shovel that scoops cold white stuff and my giant salt shaker will not be refilled until later, much later. I have tossed crocheted wrap tight neck scarves into a storage bin. My gloves are put away, but are on top the pile. What does this all mean? It means we are now living within the seasonal transition that residents of Northeast Ohio know all too well. The season of spring does not move as quickly as the verb of spring does, but it does bounce back and forth, a lot. Eighty degrees today, 22 degrees tomorrow, you understand. One warm spring day last week, or so, my husband hung up his large, heavy rope hammock between the designated trees. We sat down together, and talked; about how many more times we will have to pick up sticks, about the first chance we get to nap in the shade and how we both don’t like waking up to a face licking dog. I have put into the back of a deep dark closet our thick and heavy, movement constricting coats, and I have cleaned all the pockets; found a small handful of change, tissues, receipts, and, a pair of gloves in every coat I wear. After I tossed the tissues, reconciled my checkbook, and laundered the gloves I felt good to go, onto my next chore. Our umbrellas are now quite handy, hanging on a nail for quick out the door access. My pretty paisley rubber boots are ready for mud, wet grass, and puddles. My fur lined boots will now begin their hibernation. I wish I could say the same for my gloves, but when heading out before the rooster even thinks about his morning crow, it is in my best interest to keep glove inventory out the door handy as well. While my husband and son have done some outdoor grilling for supper, most of our evening meals are still oven baked or stove top simmered. Biscuits and chicken stew were on the table last night; tomorrow we might have grilled burgers and macaroni salad, who knows. I don’t consult Mother Nature before planning meals, but I do check in with Dick Goddard on the six o’clock news. I welcome the transition into the new season. I am careful not to complain, because I know my words are always overheard, and after the repeated tests of a season gone by we best keep complaints to ourselves. Ohio has how many seasons? I am celebrating the one I am in right now. Sweet is the spring we live in, and sweeter yet will be our summer. What will be on your picnic menu? Send recipes to Hearth & Home, 5973 Blachleyville Rd., Wooster, Ohio, 44691. Emails are always welcome; thewritecook@sssnet.com Seafood House Cheese Biscuits 2 cups Bisquick baking mix 2/3 cup milk 1/2 cup cheddar cheese, shredded 1/4 cup butter, melted 1/4 teaspoon garlic powder Mix baking mix, milk, and cheese until a soft dough forms; spoon beat for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Mix butter and garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12 biscuits. Fresh Strawberry Spinach Salad 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoons minced onion 10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces 1 quart strawberries, cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered In medium bowl, whisk together the sesame seed, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving. Strawberry Pie (Sarah Yoder, Ashland) 6 cups water 2 1/2 cups sugar 1 box Danish dessert 6 heaping tablespoons clear jel 2 tablespoons strawberry Jell-O Few drops red food coloring Cook together until clear and bubbly. When cooled add 3 quarts strawberries. Makes 4 pies. Quick Skillet Supper (Ella Yoder, Ashland) 2 pounds ground beef 1 cup onion 1 tablespoon fat 3 cups noodles or macaroni 3 cups tomato juice 1/2 cup cream 2 teaspoons salt 1/8 teaspoon celery salt 1/2 cup water 3 tablespoons sugar Brown first 3 ingredients. Put 3 cups of noodles or macaroni over top and pour rest of ingredients over all, taking care to moisten noodles well. Turn heat on low. Cover and simmer 30 minutes or until noodles are tender. Also delicious if cheese is added the last few minutes of simmering. Noodles may be cooked before adding to the rest. Moist Chocolate Cake (Ella Yoder, Ashland) 2 cups flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 2 cups brown sugar 3/4 cup cocoa 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 eggs 1 teaspoon vanilla Mix dry ingredients in a bowl Add oil, coffee, and milk. Stir, then add eggs and vanilla last. Mix well. Bake at 350 degrees for 30 to 40 minutes or until cake tests done. Fresh Peach-Berry Pie 1 cup sugar 1/3 cup flour 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon salt 4 cups sliced peaches (3 to 4 large) 2 cups sliced strawberries (1 pint) 2 teaspoons lemon juice 2 (9 inch) pie crust For filling combine sugar, flour, cinnamon, nutmeg, and salt in large bowl. Add peaches and strawberries. Drizzle with lemon juice. Toss to coat fruit with sugar mixture. Spoon into pastry-lined 9-inch pie plate. Add top crust. Bake at 375 for 30 minutes. Not-the-Kitchen Sink Cookies 1 cup butter, softened 1 cup butter 2 cup sugar 2 cup brown sugar 2 teaspoon salt 2 teaspoon soda 4 eggs 1 tablespoons vanilla 1 cup flour 4 cups old-fashioned oats 1 cup coconut 1 cup nuts 1 cup raisins 2 cups any flavor baking chips Cream softened butter, butter, and sugars. Add eggs and vanilla, then sift together the flour, soda, and salt. Add oatmeal and remaining ingredients. Drop by teaspoons on greased cookie sheets. Bake at 350 degrees until brown. Makes a big batch of cookies. Kicky Maple Fruit Kabobs 1 tablespoon brown sugar 2 tablespoons maple syrup 1/4 teaspoon cinnamon Dash of ground red pepper 2 kiwi fruit, peeled and quartered 2 bananas, sliced 8 cubes watermelon, seeded 8 chunks fresh pineapple Vegetable cooking spray Combine first 5 ingredients in a small bowl; stir well and set aside. Thread 2 kiwi fruit quarters, 2 banana slices, 2 watermelon cubes, and 2 pineapple chunks alternately onto each of 4 (8 inch) skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Spray the grill rack with cooking spray. Place kabobs on rack over medium-hot coals and cook 3 minutes on each side. Remove from grill and drizzle with remaining syrup. Fried Pickle Appetizer 1 egg, beaten 1 cup milk 1 tablespoon flour 1 tablespoon Worcestershire sauce 4 drops hot sauce 3/4 teaspoon salt 3/4 teaspoon pepper 3 1/2 cup flour 1 quart sliced dill pickles Oil for deep frying Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. Drain on paper towels. Twice-Baked Sweet Potatoes 4 medium sweet potatoes 1 tablespoon butter 1/2 teaspoon salt 1 tablespoon milk 1 can (8 ounces) crushed pineapple, drained, save liquid 6 large marshmallows Bake sweet potatoes at 450 degrees until soft. Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.


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