It was a busy two weeks of late along with all the usual events and then trying to fit in those that were scheduled but had to be moved because of all the stormy weather. There are still some piles of snow around although they are much smaller than a few days ago. The expected snow this past weekend did not amount to much as the ground is warmer now. Each day I see a few more tulips blooming as well as other flowers. The grass is green and will need mowing soon. So far I haven’t seen any asparagus shoots.
On Wednesday evening granddaughter Janna and family stopped on their way from the cities after visiting Kadrian’s grandparents. Being farmers in Iowa it was a good time to take a few days off before spring work starts. Janna is a nurse in Orange City and Kadrian also substitutes teaches on occasion. They have three daughters the newest born in January five weeks early and in the hospital for five weeks. She is a healthy 13 pounds now and doing very well. Knowing they wouldn’t be staying long I made BBQ, coleslaw, fruit, and chips. It was ready whenever we decided to eat. Kadrian put the coleslaw on the BBQ in the bun and he must have thought it was okay as he did the same for the second helping.
Thursday night was the table settings sponsored by the Chamber. The tables were elegant and beautifully decorated with a variety of themes. I appreciate the hostesses that bring out their fine china and centerpieces to make the occasion so memorable. The food was – chicken salad on croissants, fresh fruit, chips, and homemade bread and butter pickles and a table full of tasty desserts.
On Friday evening the Chamber held their banquet at Painted Prairie by Dovray. Snowstorms prevented the original date. So often when events are postponed plans are already made for other occasions. It is always a common courtesy to let the host or those in charge know well ahead of time that you cannot make it as food and accommodations are planned for the invited guests according to their RSVP or tickets purchased. Catered meals are charged according to the number of guests you tell them, whether the guests show up or not.
Sour Cream Coffee Cake
Topping:
2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
Mix together and set aside.
Batter:
1 cup butter
2 cups sugar
2 eggs 1/4 teaspoon soda
1/2 teaspoon vanilla extract
1 cup (8 ounces) sour cream Confectioners’ sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350º. Cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream. Pour half of batter in a greased and floured 10-inch tube pan. Sprinkle with half of the pecan mixture. Gently top with the remaining batter and pecan mixture.
Bake 45-50 minutes. Cool 10 minutes before removing from the baking pan to a wire rack to cool completely. Sprinkle with confectioner’s sugar. Makes 16 servings.
Hot Chicken Salad
4 cups cooked chicken, cubed
2 cups chopped celery
3 tablespoons lemon juice
2 cans cream of chicken soup
1/2 cup sliced ripe olives
1 teaspoon salt
2 teaspoons minced onion
1 small jar chopped pimento
2 cups shredded Cheddar cheese
2 tablespoons lemon juice
1/2 cup chopped almonds
2 cups chow mein noodles
3/4 cup mayonnaise
1 can water chestnuts, drained and sliced
1/3 cup slivered almonds
1 box Triscuits
Mix all ingredients, except cheese and Triscuits. Crush Triscuits and put half in bottom of a greased 9 x 13 pan. Cover with filling. Sprinkle almonds, remaining Triscuits and cheese over top. Bake covered at 350º for 1 hour, then 15 minutes uncovered.
All Occasion Punch
8 cups cold water
3 cans (6 ounces each) frozen lemonade concentrate, thawed
2 liters ginger ale, chilled
1-liter cherry lemon-lime soda, chilled
Ice ring, optional
Combine water and lemonade. Stir in ginger ale and soda. Top with ice ring. Yield: 5 1/2 quarts
