The Singing Tree

  • By Daphne Ross
  • January 31, 2011
  • 316
                        
When our daughter was in kindergarten, some sixteen years ago, she came home with a pine seedling no taller than a foot high. Its roots were moist, tucked into a plastic bag, wrapped in brown paper toweling. The perfect spot for this Arbor Day souvenir was planted in the center of our circle drive. Today it is the centerpiece of our property. In its planted place several years before, a small dogwood was planted. A traditional gift of wood for our fifth anniversary, it was a thoughtful gesture from my parents to fairly new property owners. Our little dogwood, it struggled, yet survived an Ohio winter. But after a summer drought and a wandering nanny goat, our dogwood was done-for, dug from its place, the spot mowed over for many seasons. April’s tree stands majestically tall, perfectly pointed, and is perfectly shaped. It is solid and for-ever-green. And everyday when the breeze is low and the light of day is upon us, that perfect pine sings, and chirps, and whistles. The entire tree vibrates through the choruses; stickly branches quiver and shake as the feathered choir shift their branched positions. When our landowner, property manager decided the lowest branches of the perfect pine needed to be clipped for ease of mower access, the owner of the tree, she squawked. “Don’t cut anymore branches, don’t trim any more of me tree!” Since that mild moment of devastation, the only blade cutting was to the green blades of grass in its shade. Each morning as I step outside and the weather is calm, the singing begins. Though distracting to a hound dog’s fine-tuned hearing, his shift does move on to another area of the yard. But while I wait for him, I enjoy the tunes presented from April’s Singing Tree. What a way to start my day; happiness spreads in a song that echoes across the acres. What encouragement the birds present; that spring will indeed come and winter will be done. There is always a song of the season, and the notes I hear today will send me on my way, humming into town. Sharing is an action of heart, exercise your heart and send family favorite recipes to Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com Noodle Soup 2 cups diced celery 1 tablespoon minced onion 1/4 cup grated carrots 2 large (46 ounce) cans chicken broth 1 (8 ounce) bag Inn Maid “fine” noodles Cook the celery, onions and carrots in a little water for 30 minutes. Add the chicken broth and bring to a boil, then add noodles. Boil gently for 20 minutes. (Leftover cooked, diced chicken may also be added.) Pull-A-Parts 1 (10 count) can biscuits 1/4 cup melted butter 2 tablespoons parsley flakes 1/2 tablespoon onion flakes 1/2 teaspoon celery salt (or seed) Parmesan cheese Cut biscuits in 4 pieces. Place melted butter, parsley, onion flakes, and celery seed in bottom of pan. Fit in biscuits and sprinkle with Parmesan cheese. Bake at 425 degrees for 20 minutes in a 9-inch pie or 8x8 inch square pan. Potato Cheese Soup 6 to 8 potatoes, peeled and diced 2 to 3 carrots, sliced 1 to 2 stalks celery, sliced 1 onion, chopped 1 (8 ounce) package cream cheese 1/4 cup butter or margarine 1 (10 3/4 ounce) can cream of chicken soup, undiluted 2 cups milk Salt & pepper top taste 4 bacon strips, fried and crumbled High Fiber Bread 2 teaspoons baking soda 1 cup molasses 3 cups sour milk (or milk with 3 tablespoons vinegar) 2 1/2 cups whole wheat flour 2 1/2 cups bran 1 cup wheat germ 1 cup seedless raisins Dissolve baking sod in molasses. Add remaining ingredients; mix. Pour into 2 greased loaf pans. Bake at 350 degrees for 45 minutes. Place potatoes, carrots, celery and onion in a large kettle; cover with water. Cook until tender. Meanwhile, in a mixing bowl, combine cream cheese, butter and soup; stir well. Add milk seasoning and bacon; add to vegetables and heat through. Yields: 10 to 12 servings. Cheesy Chicken Chowder 1 quart chicken broth 1 quart milk 4 tablespoons butter 3/4 cup flour 1 tablespoon chicken base 1 teaspoon salt 1/4 teaspoon pepper 2 cups Velveeta cheese 2 cups peas, carrots and potatoes cooked 3 to 4 cups chicken, cooked and cut up Cook together broth, milk, butter, flour, chicken base, salt and pepper. Add cheese to melt. Last add cut up vegetables and chicken. Apple Rolls 2 cups water 1 1/2 cps sugar 1 recipe Bisquick shortcake 2 cups pared, sliced or chopped apples 1 teaspoon cinnamon Boil water and sugar for 5 minutes. Pour into 9-inch square pan. Prepare shortcake according to recipe on Bisquick box. Roll into 1/3-inch thick oblong. Sprinkle with apples and cinnamon. Roll up, cut into 6 slices, and lay cut-side-down in syrup. Bake in 450 degree oven for 25 minutes. Hodge-Podge Soup 1 1/2 pounds hamburger 3/4 cup chopped onion 1 clove garlic, minced 3 cans minestrone soup 1 (31 ounce) cans pork & beans 3 cups water 1 1/2 cups chopped celery1 tablespoon Worcestershire sauce 12teaspoon oregano IN a large saucepan cook hamburger, onion and garlic until brown and tender. Stir in minestrone soup, pork and beans, 3 cups water, celery, Worcestershire sauce, and oregano. Simmer on low, covered, for 30 minutes. Coffee Cake 1 box yellow cake mix (without pudding) 1 small package French vanilla instant pudding 1 13cups milk 1/2 cup oil 4 eggs 1/2 cup sugar 1 cup nuts 1 teaspoon cinnamon Mix cake mix, pudding, milk, oil and eggs. Set aside. Combine sugar, chopped nuts and cinnamon. Alternate cake batter with filling mixture in well-greased tube pan; alternate layers beginning and ending with batter. Bake in 350 degree oven for 60 minutes. Amish Cabbage Soup 2 (10 1/2 ounce) cans condensed beef broth 2 1/2 cups water 1 (8 ounce) can tomato sauce 2 teaspoons lemon juice 2 cups diced apples 1/3 cup sliced onions 1 tablespoon caraway seed 1/4 teaspoon garlic powder or 1 fresh clove crushed 1 teaspoon sugar 1/8 teaspoon black pepper In large saucepan, combine broth, water, tomato sauce and lemon juice. Bring to boil. Add remaining ingredients. Cover and simmer for 30 minutes or until cabbage is tender.


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