I thought the two closets in our daughters room would soon be emptying so I can move into the space. Many things have indeed been removed but after two failed attempts at selling prom dresses, the bulky gowns are now back in her closet. A large tub of shoes, a big bin of purses and a box full of accessories continue to wait for moving day, not to mention two five foot rods; tops and bottoms hanging pole end-to-end.
Three trips to two different consignment shops did thin down the collection, but all that was not taken into their inventory, was put back into her closet. I am not complaining I help myself to her fashion supply; she doesnt spend much time at home anymore so I feel free, I dont even ask. I figure I have some dollar amount invested in what hangs so I give myself parental permission. Besides how many forty-something moms can wear what hangs in her twenty-two-year-old daughters closet?
This old farmhouse is lacking one closet, a closet for me. I did own one of the two in our daughters room, but when she hit high school years I got bumped and was forced to come up with another closet plan. I purchased a chrome clothing rack and assembled it in our bedroom. My husband suggested an antique armoire but again this old house could not accommodate such a large piece of furniture; our stairway is narrow and curved at the top. A built in was not even suggested.
Because of the visible contents of my open air closet, I frequently purge unwanted items. But, clothes that dont fit and hang with regularly worn pieces give the appearance of a much wider collection. Honesty, two-thirds of what hangs there is not fitting, so once again the single mom that lives near my business will be receiving yet another bag of clothes, this time twelve pairs of blue jeans. Shes a couple sizes smaller than my self, its a perfect fit.
How does someone accumulate so many pairs of denim? The word is denial, the rejection of any such notion that age, slight weight gain, and shifting curves would ever possibly deny me access into the pant leg, or heaven forbid failure to zip. If the zip is accomplished the failure to slide button through button hole is evidence enough, its time to empty hangers. And while at it, try on all your shoes, flip the flops, inventory your dresser drawers; some socks are better placed on hands for household duties, such as dusting bunnies off overstuffed dresser drawers.
Fresh is the word for the day, in fact it is the number one word for the season. Fresh from your grocers produce section, how do you toss it? Mail your recipes to; Hearth & Home, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome.
Rhubarb Crunch (Mark Hoover, Greenwich)
1 1/2 cups flour
3/4 cup uncooked oatmeal
1 cup brown sugar
3/4 cup butter, melted
Mix until crumbly; set aside.
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Cook till thick and clear; pour into a greased 9 x 16 inch pan. Sprinkle with 4 cups diced rhubarb. Cover with crumbs; bake at 350 degrees for 35 to 45 minutes. Serve warm with vanilla ice cream.
Crunchy Ice Cream Squares (Linda Zimmerman, Shiloh)
1 cup brown sugar
1/2 cup butter
2 1/2 cups chopped corn flakes
1/2 cup chopped Spanish peanuts
1/2 cup flaked coconut
1 quart vanilla ice cream, softened
Combine brown sugar and butter in a saucepan. Heat until butter melts and sugar is dissolved. Combine with corn flakes, peanuts and coconut. Press half of mixture in greased 11 x 17 x 1/2 inch baking dish. Spread with ice cream. Top with remaining crumb mixture. Freeze until firm. Yield: 8 servings.
Bonny Butter Cake (Emily Hoover, Greenwich)
2/3 cup butter
1 3/4 cup sugar
2 eggs
1 1/2 teaspoon vanilla
Beat for 5 minutes
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
Mix alternately with 1 1/4 cups milk. Bake at 350 for 40 minutes or until golden brown. This is a very good strawberry shortcake. Serve with crushed strawberries.
Double Deck Knox Blox (Linda Zimmerman, Shiloh)
4 tablespoons unflavored gelatin
1 cup flavored gelatin
3 cups boiling water
1 cup heavy cream
In a large bowl, combine unflavored and flavored gelatin. Add boiling water and stir until dissolved. Add cream and stir well. Pour in shallow 9 x 13 inch pan. Chill until firm. Cut into 1 inch squares.
Strawberry Jelly (Luann Hoover, Greenwich)
6 cups mashed strawberries
6 cups sugar
3 packages sure jell
8 tablespoons instant clear jell
Mix instant clear jell with 1 cup sugar add berries to the rest of the sugar and let stand for 10 minutes. Mix sure jell into 2 1/34 cups water and boil for 1 minutes. Pour over strawberries and stir well. Add sugar with the clear jell and mix real well for 3 minutes. Pour into jars and then its ready to freeze.
Italian Bread (Linda Zimmerman, Shiloh)
1/2 cup butter, softened
1/2 cup mayonnaise
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 cup or more shredded cheese
1 loaf Italian or French bread, unsliced
Slice bread one inch thick. Beat butter and mayonnaise until smooth. Add parmesan cheese and seasonings. Spread mixture on bread; sprinkle with cheese. Bake on ungreased sheet at 350 degrees for 8 to 10 minutes or until cheese is melted.
Strawberry Pie (Rosene Hoover, Greenwich)
1/2 cup sugar
3/4 cup water
1 cup light corn syrup
3 tablespoons clear jell
3/4 quart sliced strawberries
Red food coloring
Bring sugar, water and corn syrup to boil. Mix clear jell with a little water. Add to syrup mixture; cook till thick and clear stirring all the time; add red food coloring and sliced strawberries
Crust
1/2 bag marshmallows
2 cups or more rice krispies
Melt marshmallows and mix together; press into a greased pie pan.
Filling:
4 ounces cream cheese, softened
1 1/2 cups Cool Whip
1/2 cup powdered sugar
Mix together and spread on crust; cover with strawberry mixture. Chill and serve.
Apple Pie Filling (Ruth Leinbach, Greenwich)
6 cups apples
5 cups water
1 cup brown sugar
1 1/4 cups white sugar
3/4 teaspoon cinnamon
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
Bring to a boil then thicken with 2/3 cup clear jel. Add apples then bring to a boil. Cold pack for 20 minutes.
Rhubarb Upside Down Cake (Melisa Hoover, Greenwich)
1/4 cup shortening
1 cup sugar
1 egg
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 cups diced rhubarb
1 cups brown sugar
2 tablespoons butter
Melt butter in a skillet or heavy baking pan; add brown sugar and diced rhubarb. To make batter, cream shortening and sugar together. Add eggs and beat. Sift flour; measure and add baking powder and salt; sift again. Sift dry ingredients together and add alternately with milk. Pour batter over rhubarb and bake at 375 degrees for 40 to 45 minutes. Turn upside down on plate to serve. Serve with rich milk or cream. Makes 6 servings.
