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Examiner
  • Dixie Ryan: Taking a moment to remember the Bear

  • It seems that our last few weeks have been pretty eventful. It is a blessing we have all been able to laugh at it all, but sometimes that is all you can do.

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  • It seems that our last few weeks have been pretty eventful. It is a blessing we have all been able to laugh at it all, but sometimes that is all you can do.
    First thing that happened was I got a low tire. A nice lady told me my tire was low and my friend, Barb Royer, filled it up with air. Believe it or not, I do not know how to do that because I had such good care from the “Bear” that I didn’t have to.
    I drove it slowly back to Odessa from Oak Grove and had it removed and repaired.
    Then I ran out of milk and had to wing it for a couple of days because I would not drive to Odessa and buy just a bottle of milk. Since I eat a bowl of instant oatmeal every morning I had to use water instead of milk. Yuck!
    Then on the Bear’s birthday my daughter and I went out and put a balloon and a rose on his gravesite. My son went the following Saturday and put a rose there also. Then on Valentine’s Day I went out with six large red roses (one from each child and one from me). The previous roses and balloon were still on the grave and looked good, so after adding six more it looked like Wally World.
    I don’t know about the rest of you, but I am really getting sick of cold weather.
    Cream of potato soup
    • 4 peeled, medium potatoes
    • 2 slices bacon, diced
    • 1/4 cup minced onion
    • 2 tablespoons butter or margarine
    • 1 tablespoon minced parsley
    • 2 teaspoons salt
    • 1/2 teaspoon nutmeg
    • Dash of cayenne
    • 1/4 teaspoon dry mustard
    • 1 teaspoon Worcestershire sauce
    • 3 cups milk
    • 2 ounces grated Cheddar cheese (1/2 cup)
    Cook potatoes tender in 1 inch boiling, salted water, covered. Drain. Meanwhile saute bacon and onion over low heat until brown and tender, stirring. Mash potatoes well. Add bacon, onion and next seven ingredients. Stir in milk. Heat over low heat, stirring. Sprinkle with cheese. Serve at once. Makes 4 servings.
    Sugarless blueberry muffins
    • 1 cup fresh berries, lightly floured
    • 1 3/4 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 2 eggs, beaten
    • 1/4 cup vegetable oil
    • 3/4 cup orange juice
    • 1 tablespoon grated orange rind
    All ingredients at room temperature. Sift flour, salt, baking powder and spices. Combine eggs, oil, orange juice and rind. Add to dry ingredients. Fold in berries. Bake at 400 degrees about 20 minutes.
    See you next week!
    Page 2 of 2 - Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
     
     
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