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Examiner
  • Great weather, a fun trip and some scrumptious recipes  

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  • This week has been great! One of the best I have had in a year or so. The weather has been great and things have been good in general and I have enjoyed myself more than I have for a long time.
    We are leaving on Monday for a mystery trip with the Elderberries and I am really looking forward to that. They don’t know where they are going, and it is so fun for to try to trick me into telling them.
    Since this does not come out until Wednesday and we shall return on Tuesday night I can tell you what we did. We started out on Monday at Warm Springs Ranch in Boonville where we will have a great tour and enjoy the Budweiser youngsters on the ranch. Then to Cafe 87 for a great meal and then to Sedalia where we will have a tour of the Missouri State Fairgrounds. Then we will check into our hotel and later have a meal of Gooberburgers.
    On Tuesday we shall visit Katy Depot Museum, Carolyn Miller's museum and old time fashion show and a meal. Next we visit a lodge and museum, head home and have supper at Settlers Inn at Arrowrock exit. It will be a great time. My remodeling on the house is at last taking place and things are looking up. I am going to do the kitchen next and then I can concoct all kinds of new recipes. A friend of mine gave me a sack of cucumbers from her garden and a great recipe. You need to try this recipe out as it is great.
    Freezer Pickles
    7 cups unpeeled, sliced cucumbers 1 cup thinly sliced onions 1 cup thinly sliced green pappers 1 1/2 cups sugar 1 cup vinegar 2 teaspoons salat 2 teaspoons mustard seed Mix all together. Cover and refrigerate overnight. Next morning put into containers with tight lids. Leave head space and freeze.
    Parmesan Butter
    1 stick butter or margarine 1/4 cup Parmesan grated cheese 1/8 teaspoon garlic powder 1/2 teaspoon oregano 1/4 teaspoon basil Mix and spread on Italian bread and heat in oven. Great just for snacks or with spaghetti.
    Freezer Slaw
    1 medium head cabbage, shredded 1 large green pepper, chopped 1 carrot grated 1 teaspoon salt Mix salt with cabbage, let stand 1 hour. Drain excess moisture. Add to carrot and green pepper, set aside.
    Dressing 1 cup vinegar 1/4 cup water 2 cups sugar 1 teaspoon celery seed 1 teaspoon mustard seed Mix all ingredients, boil 1 minute. Cool completely. Pour over slaw. Mix well, place in airtight containers. Freeze.
    Even though it is only July (almost over) I am going to put some great local sweet corn in the freezer for winter. Also plan to make several containers of freezer pickles and other produce that is given to me. My mind is still fresh with the horrors of being snowed in for five weeks last winter and I want plenty of food just in case. See you next week.
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    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
     
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