Little by little, we are finally getting some warmer days and hopefully no more snow until next winter. I remember my dad telling us he remembered one time they had snow every month during the year. I know we have had some very cold days in June and July but never any freezing weather. As of this writing, the perennials are making an appearance and although there is still a lot of snow to melt in places, the yard and garden certainly need some care. Lots of sticks to pick up and leaves to dispose of and the grass is getting greener by the day. Maybe we should have the
Easter egg hunt first so the eggs are easy to be seen. No matter how hard the kids hunt invariably we find an egg much later tucked away in the plants.
I sometimes wonder how families and especially the students can cram so many activities into the time left for the school year. For those that have both boys and girls in sports – baseball, softball, golf, etc. and also the speech, knowledge bowl and music it can be a very busy time. We live in a small school district and the students like to participate in as many activities as possible. Some of my grandchildren had to select one or maybe two activities to be a part of because there were so many students in a class such as Hanna’s class of 480 or Sarah’s of 800 when she graduated. Hanna runs cross country in the fall and the regular track events in the spring but usually only two events and occasionally a third. Every day she is out running four to eight miles and that has paid off as she does well as does her team. I do know around here it has certainly been cold for the track events and outdoor sports.
On Saturday evening the Mesners met for a “surf and turf” supper. The shrimp was “fried” in an air-fryer. The 10-pound roast looked monstrous compared to the 1.5 roasts I usually made. If we have questions on cooking issues we usually call James as he is a food director for Grace College in Indiana and is well versed on cooking large quantities. The roast was at room temperature to make certain the middle was the same as the outside layer. Then put in the oven at 450º for 15 minutes and then a temperature of 325º for 3 hours. Of course, it is necessary to rest before cutting. Paul was in charge of slicing and the slices looked like small steaks. Very tender and tasty. I ate my share and even a small second piece.
Vegetable-Cheddar Quiche
1 refrigerated pie crust, softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 ounces)
2 tablespoons all-purpose flour
2 cups frozen bell pepper and onion stir-fry, thawed, drained and patted dry
1 can (4 ounces) mushroom pieces and stems, drained
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 425º. Place pie crust in 9-inch glass pie plate for one-crust filled pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of a wooden spoon.
In a large bowl, toss cheese and flour to coat. Add stir-fry vegetables and mushrooms; toss to mix. Remove partially baked crust from oven; reduce oven temperature to 375º. Spoon cheese mixture into partially baked crust. Beat remaining ingredients with a wire whisk until well blended. Pour over cheese mixture.
Bake at 375º for 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving. 6 servings.
Ham and Cheese Strata
12 slices white bread, crusts removed
1 pound fully cooked ham, diced
2 cups (8 ounces) shredded cheddar cheese
6 eggs
3 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup butter, melted
1 cup crushed cornflakes
Place six slices of bread in the bottom of a 9 x 13-inch baking dish. Top with ham and cheese. Cover with remaining bread.
In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper, and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350º for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 8-10 servings.
Cherry Cheesecake Dessert
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
Filling:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs, lightly beaten
1 can cherry pie filling
In a small bowl, combine the cracker crumbs and sugar; stir in the butter. Press into a greased 8-inch square baking dish. Set aside.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add the eggs, beat on low speed just until combined. Pour into crust. Bake at 350º for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top. Makes 9 servings
