Spring may be dragging her feet a bit, but it is indeed here. The buds on my lilacs were visible even when coated with snowfall. Wild daffodils scatter-rooted in the rock pile, at woods edge, and one lonely bunch along the field stream are not only straight and green, yellow blooms have petal popped. Just yesterday I drove past a back-to-work landscaper and caught my first whiff of fresh cut grass. It was so nice, that April fresh scent, one that cant be bottled. I cant wait to smell the flowers.
While at my desk, I look out our back door and the only gray I see is the peeling stain on our deck. Through the rails I see a field of the greenest green, the richest shade best seasoned by spring. Just beyond, corn stubs have been plowed under, awakening a rich, dark brown soil.
The wildlife woods east a bit more, stands tall yet remains bare branched; buds I cannot see from this distance, but faith says the trees are indeed working on their leaves. However, without focus I spot a hawk perched high and ready for flight; little critters have awakened as well and are in scurry across the ruts.
Above the swaying tree tops, where branches crack and click, is a brilliant blue, brightened only by the bring-of-spring. The sun shines; it radiates a wonderful heat through the glass and warms my sweater wrapped body. The whitest cloud of the fluffiest kind slowly moves across my view, a reminder that sprinkles may fall when the cloud heavies and begins to gray. I can accept this; the way it has been said April showers bring May flowers. (I wonder what birds and bees think when on-the-ground crowds open their umbrellas in unison; a field full of over-fertilized blooms; fair warning.)
I want to pick all the flowers that first appear, but I know they will only bloom for a few times and I will have to wait for a warmer month, for my own plantings. In the meantime, I enjoy my pickings; arranged in an old blue Mason jar, a country-style bouquet filled with daffodils and long stemmed dandies, yes even dandelions are vase approved.
Welcome spring to Ohio, but remember, just remember, this is Ohio and sometimes Ohio forgets, if you know what I mean: again, fair warning.
Crock-pot cooking is a great way to prepare your evening meal, especially when the daylight hours keep you outside longer for work, play, or practice. Send your recipes to: Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome: thewritecook@sssnet.com
Taco Chicken Rolls
1 cup finely crushed cheese-flavored crackers
1 envelope taco seasoning
6 boneless skinless chicken breast halves (about 2 pounds)
2 ounces Monterey Jack cheese, cut into six (2 inch x 1/2 inch) sticks
1 can (4 ounces) chopped green chilies
IN a shallow dish, combine the cracker crumbs and taco seasoning; set aside. Flatten chicken between 2 sheets of waxed paper to 1/4 inch thickness. Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up; secure with a toothpick. Coat chicken with crumb mixture. Place in a greased 13 x 9 inch baking dish. Bake, uncovered, at 350 degrees for 35 to 40 minute
Apple Tapioca (Dorothy Pritchett)
4 medium tart apples, peeled and sliced
2 cups water
1 cup packed brown sugar
1/2 cup quick-cooking tapioca
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Arrange the apples in a 2-quart baking dish coated with nonstick spray. In a saucepan, combine the water, brown sugar, tapioca, lemon juice, salt and nutmeg. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour over the apples. Cover and bake at 350 degrees for 30 to 35 minutes or until apples are tender. Serve warm Yield: 8 servings.
Bacon Tater Bake
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1 1/3 cups sour cream
1 large onion chopped
1 pound sliced bacon, cooked and crumbled
1 package (32 ounces) frozen Tater Tots
In a large bowl, combine the soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined. Transfer to a greased 13 x 9 inch baking dish. Cover and bake at 350 degrees for 5 o minutes. Uncover and bake 8 to 10 minutes longer or until golden brown. Yield: 10 servings.
Caramel Oat Bar Mix
3 cups all purpose flour
3 cups quick cooking oats
1 cup packed brown sugar
1/2 cup sugar
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups shortening
Additional ingredients:
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup (6 ounces) semi-sweet chocolate chips
1 jar (12 ounces) hot caramel ice cream topping
In a large bowl, combine the first 6 ingredients. Cut in shortening until crumbly. Store in airtight container in a cool dry place for up to 6 months. Yields: 3 batches (about 8 1/3 cups total.)
To prepare bars: In a mixing bowl, cream butter and sugar. Gradually add 2 3/4 cup oat mix, beating until combine. Press 1 1/2 cups into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with the chips. Drizzle with the caramel topping and carefully spread evenly to within 1/4 inch of edges. Crumble remaining oat mixture over the top. Bake 15 to 18 minutes longer or until bubbly and lightly browned. Cool before cutting. Yields: 2 1/2 to 3 dozen bars per batch.
Frozen Fruit Fluff
3 medium firm bananas, sliced
1 can (29 ounces) peach halves, drained and diced
1 can (21 ounces) cherry pie filling
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
In a large bowl, combine the bananas, peaches, pie filling and milk; mix well. Fold in whipped topping. Pour into a 9 x 13 inch dish. Cover and freeze for 8 hours or overnight. May be frozen for up to 1 month. Yields: 12 to 16 servings.
Angel Hair Tuna
2 packages (5.1 ounce each) angel hair pasta boxed dinner mix with Parmesan
1 can (12 ounces) tuna, drained and flaked
1/2 teaspoon Italian seasoning
3/4 cup crushed butter-flavored crackers (about 15)
1/4 cup butter or margarine, melted
Prepare pasta dinner mixes according to package directions. Stir in the tuna and Italian seasoning. Transfer to a serving bowl; cover and let stand for 5 minutes to thicken. Toss cracker crumbs and butter; sprinkle over the top. Serve immediately. Yields: 4 servings.
Pork Chops with Apples
4 bone-in pork loin chops (3/4 inch thick)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 tablespoons Dijon mustard
1 tablespoon brown sugar
In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove from and keep warm. In the same skillet, sauté onions and apple wedges until crisp tender. Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear. Yields: 4 servings.
