Aug. 4—GREENSBURG — It’s already August, college is beginning, and the State Honest is occurring.
We hope all of the 4-Hers exhibiting on the State Honest do properly.
As for college beginning, it’s time to be careful for that large yellow college bus when driving. Simply keep in mind to decelerate in class zones and out on the freeway in addition to proceed to look out for all of the farm gear. it appears some folks assume the county roads are the Interstate. I hope college goes properly for all the scholars and everybody continues to be secure and look out and care for everybody else.
If anybody is enthusiastic about becoming a member of the Extension Homemakers, simply name the Extension workplace for data. We at all times welcome new members to affix and study our actions and become involved locally.
Nicely, I assume it’s time to get again to gardening and canning. Till the final couple of years, we have now at all times had an enormous backyard. I miss it, however not the work, so we depend on the Farmers Markets and my youngsters. Most of them have gardens of their very own and at all times share their produce. I hope they discovered from us. All of them helped within the backyard at dwelling and in addition took gardening in 4-H. It’s good that they proceed to make use of their abilities and do a superb job of gardening.
Listed here are a number of recipes to share.
Beef Stroganoff in a Crock Pot
1 to 1 1/2 lb. of cubed beef
1 can mushroom soup
1 7 oz. can of mushrooms (stems and items)
1 1/2 tsp. salt
pepper to style
1 ( 4-serving-size) pkg. brown gravy combine
1 c. water
Put beef in crock pot. Add soup, mushrooms, salt and pepper. Sprinkle gravy combine over meat and different elements. Stir in water. Cook dinner on low for 8 hours, stirring often. Serve over rice or noodles. Makes 4 to six servings.
Chipped Beef Casserole
2 (6 oz. pkg ) dried beef, diced
1 7 oz. pkg. macaroni
2 can mushroom soup
2 cans of evaporated milk
1 med. onion, chopped
1/2 lb.sharp cheese, diced
4 hard-boiled eggs
1/2 tsp. garlic powder
Combine all elements and refrigerate in a single day. Bake in a 9 by 13 -inch baking pan for 1 hour at 350 levels. Makes 10 servings.
Zucchini -Carrot Casserole
1 c. water
2 lb. cubed zucchini (about 6 cups)
1/4 c. chopped onion
1 can cream of hen soup
1 c. shredded carrots
1 c. bitter cream
1 c. melted margarine
2 ( 6 oz.) pkg of hen flavored stuffing combine
Boil zucchini and onion in 1 c. water for five minutes; drain. Stir in soup, bitter cream and carrots. Toss stuffing combine with melted margarine. Unfold 1/2 of the stuffing combine within the backside of a 9 by 13 inch baking dish. Spoon vegetable combination on prime. Sprinkle the remainder of the stuffing combine over all. Bake at 350 levels for 25 to half-hour. Makes 4 to six servings.
Summer season Shock Dessert
1 c. seedless grapes — sliced
1 c. complete contemporary blueberries
1 c. sliced contemporary strawberries
1 c. contemporary peaches, diced
1 c. firmly packed brown sugar
2 c. bitter cream
In a 9 by 12 inch glass dish, mix all of the fruit and blend properly. Sprinkle brown sugar over all of the fruit. High with bitter cream, cowl with plastic wrap and refrigerate for 3 to 4 hours or in a single day. The bitter cream will seep by the brown sugar to the fruit. To serve, gently stir the fruit. Any combos of contemporary fruit can be utilized.
5-Minute Blueberry Pie
1 graham cracker crust
1/2 c. sugar
2 T. cornstarch
3/4 c. water
4 c. contemporary blueberries
Mix sugar and cornstarch. Stir in 3/4 c. water and stir till easy. Carry to a boil over medium warmth and prepare dinner and stir for two minutes. Add blueberries and prepare dinner for 3 minutes, stirring often. Pour right into a graham cracker crust. Chill. Makes 8 servings.
Decatur County resident Eileen Fisse could also be contacted by way of this publication at news@greensburgdailynews.com.
