The People We Meet

  • By Daphne Ross
  • December 21, 2011
  • 315
                        
Column Summary All folks like to be acknowledged by others for what they add to our daily lives. Sometimes even the people we meet when crossing short paths are worth the few moments we share. Meeting people doesn’t always include a firm handshake or a friendly how-do-you-do. Many times the people we meet we really don’t meet at all, we are just passing strangers kind enough to smile or give a friendly nod. When standing in a line, in any line; at the department of motor vehicles, the post office, or in the grocery store check-out we meet up with all kinds of people. I especially like to be in line behind a parent with a baby or toddler. The little ones, they look at you and they wonder; just what might they be wondering? Will that mommy talk baby talk to me? Will she make funny noises and get me to giggle? I love their sweet sincere smile, their eyes sleepy or bright, and their teasing turn away. I enjoy this short acquaintance. A waiting area, where in the next room a doctor examines or tires are rotated, you sit next to someone, or you sit across from someone, you don’t frown, who frowns, well maybe that eight-year-old that can’t sit still and seems to wag his tongue a lot. I just roll my eyes, and I cross my eyes, I shake my head; he stops his wagging and begins to mock me. But as his mother walks him away, he turns his head and gets in one more tongue wag. That was one ornery kid. I’ll recognize him if ever I see him again. Holding the door for others is a fine habit to be habit to, and the ages of those you befriend for a short fifteen seconds range in the ages. Respect for elders is a fine way to live, but anyone without that extra hand that we all need sometimes should be given the benefit of door holding. Sometimes that fifteen second door hold goes on for a long minute especially during a busy time of year, like right now. Say thank-you to the kind one that let’s all of us pass through. Employees that wear name tags, wear them for a reason, so they can be acknowledged by their first name. People like to hear their name said out loud but not loudly, that would border shouting at them. This person may be at a desk, behind a counter, or stocking shelves in an aisle way, if you greet them or thank them using their first name it shows an exchange of thankfulness. Consider this, within the short conversation you’ve just had you have just met another person and already you know their name. The next time, down the road or behind maybe door number two, you may once again meet up with someone you had met once before, they are familiar and so you give that, I think I know you smile. You may even greet them by their first name, because you remember something good about them. Start the New Year right; let’s give everyone something good to remember about ourselves. Happy New Year to all my readers and their families. Did you pick up new recipes over the holidays? Share your recipes with Country Cupboard; 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome: thewritecook@sssnet.com Salsa Cheesecake 2 packages (8 ounces) each cream cheese, softened 2 cups (8 ounces) shredded Monterey Jack cheese 2 cups (16 ounces) sour cream, divided 3 eggs, lightly beaten 1 cup salsa 1 can (4 ounces) chopped green chilies, drained Guacamole 1 medium tomato, diced Tortilla chips or crackers In a small mixing bowl beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. Pour into a greased 9-inch spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 40 to 45 minutes or until center is almost set. Remove from oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight. To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20 to 24 servings. Ham & Cheese Tarts 2 packages (3 ounces) each cream cheese, softened 1/2 cup French onion dip 1 tablespoon milk 1/4 teaspoon ground mustard 1/4 teaspoon grated orange peel 1/2 cup finely chopped fully cooked ham 1 tube (12 ounces) refrigerated buttermilk biscuits 1/4 teaspoon paprika In a small mixing bowl, beat the cream cheese, onion dip, milk, mustard and orange peel until blended. Stir in ham. Split each biscuit into thirds; press into lightly greased miniature muffin cups. Spoon a scant tablespoonful of ham mixture into each cup; sprinkle with paprika. Bake at 375 degrees for 12 to 17 minutes or until golden brown. Serve warm. Yield: 2 1/2 dozen. Snowball Eggnog Punch 2 quarts eggnog (commercially prepared), chilled 1 quart orange juice, chilled 1 quart vanilla ice cream Just before serving, combine the eggnog and orange juice in a punch bowl. Add scoops of ice cream. Yield: 3 quarts. Fried Cheese Nuggets 1/2 cup dry bread crumbs 1 tablespoon sesame seeds 1 package (10 ounces) extra sharp cheddar cheese 2 eggs beaten Oil for deep fat frying In a shallow bowl, combine bread crumbs and sesame seeds. Cut cheese into 3/4 inch cubes; dip in beaten eggs, then coat with crumb mixture. Refrigerate for 15 minutes or until coating is set. In An electric skillet or deep fat fryer, heat 1 inch of oil to 375 degrees. Fry cheese cubes for 1 to 2 minutes or until browned. Drain on paper towels. Serve warm. Yield: 2 dozen. Swiss Swirl Ice Cream Cake 10 to 12 Swiss Cake Rolls 2 pints vanilla ice cream, softened 3/4 cup hot fudge ice cream topping 2 pints chocolate ice cream, softened Line a 2-quart bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm. Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto serving plate. Remove bowl and plastic wrap. Cut into wedges. Yields: 12 to 14 servings. Bacon Cheddar Dip 2 cups (16 ounces) sour cream 1 cup (4 ounces) finely shredded cheddar cheese 1 envelope ranch salad dressing mix 2 to 4 bacon strips, cooked and crumbled Crackers, potato chips or fresh vegetables In a bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers, chips, or vegetables. Yield: 2 1/2 cups. Peanut Butter Cheese Ball 1 package (8 ounces) cream cheese, softened 1 1/2 cups peanut butter 1/2 cup confectioners’ sugar 1 teaspoon vanilla extract 3/4 cup chopped peanuts In a small mixing bowl, beat cream cheese until light. Add the peanut butter, confectioners’ sugar and vanilla; beat until smooth. Shape into a ball; roll in peanuts. Wrap in plastic wrap. Refrigerate until serving. Serve with vanilla wafers, shortbread cookies, or crackers. Cherry Jubilee Splash 4 cups orange juice 4 cups ginger ale, chilled 1 cup maraschino cherry juice 4 cups ice cubes Maraschino cherries with stems and fresh mint In a large pitcher, combine the orange juice, ginger ale, and cherry juice. Pour into eight tall glasses filled with ice. Garnish with cherries and mint. Yields: 8 servings.


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