Being dependent on others any time I need to go someplace has been a bit of a difficult adjustment to make but it works. Maybe it is good to learn to rely on others and a lesson to be learned if the situation was reversed.
Quite a few years ago I determined that my college age grandchildren would not go to school without an afghan, therefore when Leah was home we sorted through the stash of yarn for the next one. Riley will be graduating next spring and although James works at the college she will be attending she will live in the dorm about 15 minutes from home. No they don’t get to pick specific colors, as I use colors I have on hand and I need to use up the yarn before I buy more. Chevron seems to be the style they prefer. Riley’s will be orange, cream, shades of green, brown, etc. and whatever else needed to produce some sort of pattern. No pick of blue or red for her. The most used afghan at our house was the one with many colors and no specific pattern – just stripes. Granny squares are also a good way to use up small quantities of yarn. There are enough baby shawls made that way for the three great-grandchildren expected this coming winter.
It must be getting close to fall as the gardening is winding down. The potato vines have dried up and need to be dug before they start to grow again. Carrots are in no hurry as they often are sweeter if a light frost happens. Tomatoes are slowing up but still plenty to eat fresh.
It has been quite a while ago that I made chow mein. I was first introduced to it in college and being fresh from the farm in southern Minnesota it was indeed a different experience to my taste. After we were married I made it occasionally only I used hamburger and for sure not mushrooms. We usually used chow mein noodles in place of rice and often added extra soy sauce to suit each one’s taste. It makes me hungry thinking about it again.
(Recipe for Apple Oatmeal cookies published last week- Bake approximately 18 minutes or until golden brown.)
Quick and Easy Chicken Chow Mein
2 cups uncooked regular l (14 oz.) can chicken broth
long-grain white rice 3 tablespoons soy sauce
4 cups water l (2 oz.) jar diced pimientos,
3 cups cubed cooked chicken drained
breast 8 oz. fresh bean sprouts, rinsed
1 1/2 cups sliced celery 1/3 cup cold water
l medium onion, chopped 1 to 2 tablespoons cornstarch 3 cups sliced fresh mushrooms
Cook rice in water as directed on package.
In large nonstick skillet, combine chicken, celery, onion, mushrooms, broth, soy sauce and pimientos. Bring to a boil. Reduce heat, cover and simmer 10 minutes. In small bowl, combine 1/3 cup water and cornstarch, blend until smooth. Over medium-high heat, gradually add cornstarch mixture to chicken mixture, stirring constantly until thickened. Serve over rice. 6 servings.
Garden Bean Salad
2 cans green beans l jar Pimento (2 ounces)
l can Lima beans l bunch green onions, chopped
l can Kidney beans 2 cups vinegar
l can Wax beans 2 cups sugar
l can Garbanzo beans 1/2 cup water
l large green pepper, chopped l teaspoon salt
3 stalks celery chopped
Drain beans. Bring vinegar, sugar, water, and salt to a boil. Boil for 5 minutes. Pour over vegetables, chill over night. Serves 10-15 people.
Country Apple Streusel Cake
Streusel topping:
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter or margarine
Cake:
1 1/2 cups whole wheat flour 3/4 cup butter or margarine,
1 1/2 cups all-purpose flour softened
1 1/2 cups granulated sugar 1 1/2 teaspoons vanilla
3 teaspoons baking powder 3 eggs
l teaspoon salt 4 cups very thinly sliced 1 1/4 cup milk peeled apples
Heat oven to 350º. Spray 9 x 13 inch pan with cooking spray. In small bowl, mix topping ingredients with pastry blender or fork until crumbly; set aside.
In large bowl, beat all cake ingredients except apples in mixer for three minutes, scraping bowl frequently. Spread batter in pan. Arrange apple slices evenly over batter. Sprinkle evenly with topping.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream or whipped cream.
15 servings.
