Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Contact Us | Home RSS
 
 
 

Summer flavors and more

September 18, 2013
By Pat Jensen , Marshall Independent

Being involved in a farmers market requires more than just two or three hours of time each week. For those who sell craft items, they keep busy designing new creations. The ladies who do sewing or hand stitching reach for a needle and thread whenever time allows.

Gardeners tend to their plants on a daily basis - picking vegetables the day before or the morning of the market. Fresh is best!

Anyone who is bringing baked goods or other food items need to plan ahead. What shall be made? What ingredients are needed? A shopping trip usually follows. The day before, as well as the morning of the market, is spent in the kitchen.

My garden isn't doing as well as I had envisioned, so have very little surplus ... with one exception. I'm finding lots of zucchini. Luckily we enjoy zucchini in side dishes and assorted baked goods. A few zucchini have been left on doorsteps. Because of the lack of other veggies, I'm spending a lot of time baking, etc. It's been a learning process. Some items turn out to be more popular than others.

Participating in our local farmers market has required more planning and time than I had anticipated. But, I'm taking on the challenge.

The Central Park "market crew" deserves to be mentioned. They set up tables, chairs and help out in any way they can so that everything runs smoothly. It's no small feat to schedule meal providers and entertainment. In my opinion, the committee members are doing a fantastic job.

In addition to what the vendors have to offer, the tasty meals and the wonderful entertainment - there are also the sounds of children playing, people conversing and laughing. What a great place to be. See ya next week!

APPLE SALAD

7-oz. pkg. large macaroni rings

4 apples, chopped

8-oz. can crushed pineapple, undrained

2 eggs, beaten

1-1/2 T. lemon juice

1/2 cup sugar

1 T. flour

Cool Whip (about 1/2 of an 8-oz. container)

Cook pasta as package directs. Rinse with cold water and drain well. In a large bowl combine pasta, apples, and pineapple. Set aside. In a saucepan, combine beaten eggs, lemon juice, sugar and flour. Cook until thick, stirring often. Pour over macaroni mixture. Chill 1 hour. Fold in Cool Whip. Return to fridge until serving time.

VEGETARIAN VEGETABLE SOUP

10-oz. tomato juice

3/4 cup chopped onion

1/2 of a small head cabbage, chopped

1 can (14.5 oz.) french style green beans, undrained

1/2 tsp. chicken bouillon granules

1 tsp. beef bouillon granules or 1 cube

1/4 cup finely chopped green pepper

1 T. soy sauce (lite)

1-1/2 cups frozen or fresh corn

2 carrots, diced

1 potato, diced

2 ribs celery, chopped

1/2 cup frozen peas

Salt and pepper to taste

1 small bay leaf

1/2 tsp. chili powder

2 cups water

1 can (14.5 oz.) diced tomatoes, undrained

Mrs. Dash (table blend) to taste

Everything goes into the pot. Cook until all vegetables are tender. Remove bay leaf.

Variation: Substitute fresh tomatoes or use a can of stewed tomatoes (break up). One time I added a cup of frozen mixed vegetables, so omitted the fresh carrots. Yield: About 3 qts.

PORK CHOPS WITH RICE

Salt and pepper 4 pork chops. Brown in skillet. (reserve drippings).

Coat a 9x13-in. glass baking dish with cooking spray.

Spread 1 cup uncooked rice in dish. Top with pork chops.

Place ring of green pepper on each chop and some ketchup in center of each one.

Add 2-3/4 cups water to pan drippings.

Add 1 envelope onion soup mix to skillet. Bring just to a boil and then pour this liquid over the chops.

Cover dish with foil. Bake at 350 for 30 min; then at 325 for 1 hour.

COCONUT CHIP NUT BARS

1-3/4 cups flour

3/4 cup confectioners' sugar (powdered)

1/4 cup baking cocoa

1-1/4 cups cold butter or margarine

1 (14-oz) can sweetened condensed milk

1 T. vanilla extract

2 cups semisweet chocolate chips, divided

3/4 - 1 cup chopped walnuts

1/2 cup flaked coconut

1/2 cup English toffee bits

In a bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 9x13x2-in. baking pan. Bake at 350 for 10 min.

Meanwhile, in saucepan, combine sweetened cond. milk and vanilla extract. Add 1 cup chocolate chips. Cook and stir over low heat until smooth. Pour over crust. Sprinkle with walnuts and remaining chocolate chips. Top with coconut and toffee bits. Return pan to 350 oven and bake for 18 to 20 min. (until firm) Cool on wire rack. Cut into bars.

Note: I used 1/2 cup butter and 3/4 cup margarine to equal the 1-1/4 cup butter called for. These bars freeze well. You may want to hide the container under the bag of frozen broccoli.

Just a thought: The only medicine that needs no prescription, has no unpleasant taste, and costs no money is laughter.

 
 

 

I am looking for:
in:
News, Blogs & Events Web