Lucky Penny Pay Day

  • By Daphne Ross
  • August 18, 2010
  • 340
                        
Is there such a thing as a lucky penny? Most people would not consider a single penny as such a lucky find, but through the eyes of a kid, and to be honest through the eyes of this columnist, any found coin is a lucky find. But, to find a penny heads up with that Lincoln profile stamped in copper that I consider a far greater indication of luck to happen than finding a quarter. (Pennies go in my pocket, quarters go in my purse.) When I was a kid, at one of the many campgrounds where my family parked our travel trailer, the weekend was often filled with many planned activities. There were horse shoe tournaments, archery competitions, relay races, and of course Bingo. There were boat parades, tug-of-wars, hayrides, and square dances. But the best game I ever remember had all to do with a giant dump truck load of sand. The pile of sand was a mystery to all interested parties, especially to all the kids. Roped off and guarded, the perfectly peaked sand hill just cried out for barefoot climbers and downhill rollers. We all had buckets we all had shovels we took them to the beach. The sand could have been for landscaping, fresh cover for the swimming area, or maybe to over flow a giant rubber tire. All day long we wondered. All day long we rode our bikes past the mountain of grit, first damp when dumped, but dry on the top as the sun beat down. A renegade teenage camper threatened to rush the pile, drag down the ropes, and tear up the peak with his banana seat bike. In spite of our chants, he was all talk. Come evening the loudspeaker called all kids to the sandy mountain. We dropped whatever we had, jumped on our bikes, or took off in a top fuel run across the grassy sites, hurdling picnic tables, and tripping over awning ropes. Skinned knees and hurt pride, we were immune to any pain. Once in the designated area we were instructed to encircle the great pile of sand that had beckoned us for day long hours. We were told the pile was not just any pile of sand; it was a pile of sand hiding buried treasure! Prizes were covered by a mound as tall as my dad. The circle of kids took their positions some with arms stretched out as if too keep the next kid out of way. Some leaned over as if a relay gun was about to go off. The horn blew, the volume went up; all heads throughout the camping acres looked up towards the hillside clearing where a scrambling of ant children took to tearing down and digging up the sand pile. We found prizes in plastic packaging; squirt guns, beach balls, and other plastic toys. But while all the big stuff was getting grabbed, some diggers discovered amongst the dug out sand, coins were being tossed aside. A lot of lucky pennies found their way to my pocket that day. At the end of the digging frenzy when all the big kids made their way to the swim hole for a good rinsing us younger kids continued sifting way past dusk. We had pockets of coins, a far greater find than the morning after Bingo, when we sifted through the pea gravels under the Bingo tables. I don’t find coins in such great quantity anymore. Coins accumulate in the bottom of my purse, and find their way to a quart jar. But, that lucky penny a single only find, it gives me a sudden excitement for what lies ahead. When I find one in the washer, I carefully lift it out of the appliance. Yep, it’s a heads up penny. Just my luck! Some of the best concoctions are stirred up when time is short; like between games and music lessons, and when pantry supplies are limited; like between grocery trips and pay weeks. Send your great experiments to: Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Email: thewritecook@sssnet.com Baked Zucchini Casserole 2 large or 4 small zucchini in 1 inch slices 1 large green pepper, chopped 1 large onion, chopped Butter 1 or 2 tablespoons 1 (14.5 ounce) can diced tomatoes Salt and pepper to taste 1 Tablespoon brown sugar 1 tablespoon flour Grated cheese Bread crumbs Peel zucchini. Remove seeds (if desired) from large ones. Cut in 1 inch pieces, sauté in butter with green pepper and onions for 10 minutes. Add tomatoes, salt, pepper, brown sugar and flour. Mix well. Put in greased casserole, cover with bread crumbs and grated cheese. Bake at 350 degrees for 45 minutes or until bubbly. Pepper Poultry Barbecue 1 cup salad oil 2 cups freshly squeezed lemon juice 1 cup water 4 tablespoons white pepper 2 to 3 (2 1/2 pound) fryers cut up Combine salad oil, lemon juice, water and pepper in a large flat dish. Lay chicken pieces in marinade and let sit for at least 2 hours. Remove chicken from marinade and drain carefully. Place in hinged basket on grill over low heat; cook until meat is done, brushing often with marinade, and turning basket often to keep chicken from burning. Chicken should cook about 25 minutes. Sweet Zucchini Crunch 8 cups cubed peeled zucchini 3/4 cup lemon juice 1/2 to 3/4 cup sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Topping: 1 1/3 cups packed brown sugar 1 cup old-fashioned oats 1 cup all-purpose flour 2/3 cup cold butter or margarine In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 9x13x2 inch baking dish. For topping, combine brown sugar, oats and flour in bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375 degrees for 45 to 50 minutes or until bubbly and the zucchini is tender. Yields: 12 to 15 servings. Sizzlin’ Skillet Fried Green Tomatoes 5 green tomatoes 1/3 cup flour 3/4 teaspoon salt 1/4 teaspoon of pepper 1/4 cup shortening Slice tomatoes 1/2 inch thick. Combine flour, salt, and pepper; coat tomato slices with mixture. Heat shortening in skillet until sizzling hot. Add tomatoes; cook quickly until browned on one side. Turn tomatoes carefully; reduce heat. Cook until heated through. Red Beets & Eggs 12 large fresh beets or 2 cans (1 pound 4 ounce size) beets 8 hard cooked eggs 1 cup sugar 1 cup water or 1 cup liquid from canned beets 3/4 cup vinegar 1 1/2 tablespoons salt 1/4 teaspoon pepper 2 bay leaves 10 whole cloves If fresh beets are used, leave about 2 inches of the stems attached. Cook in boiling water until tender when tested with a fork, takes about 25 to 45 minutes depending on age and size. Drain and cover with cold water. Slip off the skins with your fingers. If canned bets are used, drain beets and save the liquid. Cut beets in slices and place in a large bowl along with peeled hard cooked eggs. Cook sugar, water or beet liquid, vinegar and all seasonings to a boil. Reduce heat; cook slowly about 5 minutes longer. Pour hot pickling liquid over beet-egg combination. Cover and store in refrigerator for at least 12 hours. Sweet Tomato Crunch 1/4 cup chopped onion 2 tablespoons butter 1 quart canned tomatoes Brown sugar 1/4 teaspoon chili powder Salt and pepper to taste 1 1/2 cups buttered bread crumbs Sauté onion in butter in skillet until golden. Add tomatoes, 2/3 cup brown sugar and seasonings. Simmer; stirring occasionally until thickened. Spoon mixture into baking dish; sprinkle with 2 tablespoons brown sugar and crumbs. Bake at 350 degrees until crumbs are browned. Zucchini Snack Bites 3 cups thinly sliced or shredded zucchini 4 eggs 1/3 cup vegetable oil 1 cup Bisquick baking mix 1/2 cup finely chopped onion 1/2 cup grated Parmesan cheese or other grated cheese 2 tablespoons parsley or flakes 1/2 teaspoon salt 1/2 teaspoon seasoned salt 1/2 teaspoon oregano leaves Dash of pepper 1 clove chopped garlic or 1/2 teaspoon powder Heat oven to 350 degrees. Grease and flour oblong pan 13x9. Beat eggs and mix in all other ingredients and spread into pan. Bake until light, golden brown about 25 minutes. Cut into small squares 2x1. Makes 4 dozen. Pizza Pie Zucchini-Style For Crust: 4 cups grated raw zucchini 1 cup mozzarella cheese, shredded (reserve half) 1 cup Cheddar cheese, shredded (reserve half) 2 eggs, lightly beaten 3 tablespoons biscuit baking mix 1 teaspoon salt Mix above ingredients thoroughly and press into a greased 11x15 jelly roll pan. Bake at 400 degrees for 15 to 20 minutes until set. Topping: 1/2 to 1 pound ground beef 1 onion chopped 1 3/4 cups pizza sauce Brown meat in skillet and drain. Stir in pizza sauce and spread over baked crust. Sprinkle reserved cheeses over top. Bake at 375 degrees for 15 minutes more, or until cheese melts. Apple-Berry Pie Pastry for a 2-crust pie 3 cups fresh blackberries 1 cup thin, peeled green apple slices 2 1/2 to 3 tablespoons quick-cooking tapioca 1 cup sugar 1/2 teaspoon cinnamon 2 tablespoons butter or margarine Pick over and wash berries in cold water. Lift out and drain. IN large bowl, combine berries, apples, tapioca, sugar and cinnamon, mixing well. Turn into pastry-lined 9 inch pie pan. Dot with butter and adjust top crust and flute edges; cut vents. Bake in hot oven (425 degrees) until crust is golden brown and juices start to bubble up in vents, 40 to 50 minutes.


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