This time of the year there seems to be a debate among the weather broadcasters as to who will be the correct predictor of approaching changes. Do we follow the American version or the European model? When it actually arrives it is more likely a combination of the two.
In the long run, it is best to listen to the local news or just look out the window and that will help you decide if you should venture out or prepare for extra time at home. The past weekend was typical of Minnesota weather. Although we don’t appreciate the very cold temperatures there was very little wind so shoveling some snow didn’t seem too bad, in fact, the fresh air was just that, “fresh and invigorating”. No school on Friday, Saturday wasn’t too bad then the snow came again on Sunday morning. With the streets not plowed and while watching the pickups slide around the corner at times and the snow continuing to fall, I decided it was best to stay home. Besides I wanted to listen to the Reformed Church service from Edgerton as Brinna and others were to be installed as members of the church. We are fortunate to have so many church services on the radio and TV for those that for some reason or another cannot leave their residences. We ended up with about 12 inches of light fluffy snow over the weekend. No wind until Monday but then a few drifts accumulated in the driveway. The street had been plowed making quite a pile down the center of the street. The city started hauling snow early in the morning. I wonder when it will all melt as the area where they are piling it is almost to capacity.
Ruth was lamenting how cold it was in Texas, however, they usually start planting their garden by the middle of February and unless it warms up that will probably be delayed.
My cousin Karen, missionary in Kenya, keeps up with our weather reports. We have been communicating quite a bit the last few weeks and it amazes me how we can be in contact with each other just overnight. Lots faster than writing a letter.
Citrus Chicken Stir-Fry
3 tablespoons frozen orange juice, thawed
2 tablespoons soy sauce
2 tablespoons water
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
2 carrots, cut into 1/4 inch slices
Nonstick cooking spray
1 package (12 ounces) frozen broccoli and cauliflower florets
3/4 pound boneless skinless chicken breast, breasts, cut into bite-pieces
1 1/3 cups hot cooked rice
For sauce, stir together orange juice, soy sauce, water, cornstarch, and garlic powder; set aside.
Spray nonstick wok or large skillet with cooking spray
Add carrots to skillet. Stir-fry over high heat 1 minute. Add broccoli and cauliflower. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet; set aside.
Add oil to skillet. Stir-fry chicken in hot oil 2 to 3 minutes or until no longer pink. Push chicken to side. Add sauce mixture; cook and stir until boiling. Return all vegetables to skillet; cook and stir until mixture is heated through. Serve with hot cooked rice. Makes 4 servings.
Marinated Artichoke Slaw
3 cups shredded cabbage
1/2 cup chopped red bell pepper
2 green onions, thinly sliced
2 tablespoons mayonnaise
1 (6-ounce) jar marinated quartered artichoke hearts, drained reserving liquid, chopped.
In a large bowl, combine all ingredients including liquid from artichokes; toss gently to coat. Serve immediately, or cover and refrigerate up to 6 hours before serving. 6 servings.
Salted Peanut Chocolate Caramel Squares
MARSHMALLOW LAYER:
2 1/2 cups powdered sugar and 1 (7 oz. ) jar marshmallow creme
CRUST:
1 cup crushed cream-filled chocolate sandwich cookies (about 8 to 10 cookies)
1/2 cup salted peanuts, finely chopped
1/4 cup margarine or butter, softened
TOPPING: 36 caramels, unwrapped
3 tablespoons milk
1 cup salted peanuts, coarsely chopped
1/2 cup semi-sweet chocolate chips, melted
Combine 1/2 cup of the powdered sugar and marshmallow cream; blend thoroughly. On surface sprinkled with powdered sugar, knead in remaining 2 cups powdered sugar. Shape mixture into 7 1/2-inch square. Cover with plastic wrap. Set aside.
Heat oven to 350º. Line 8-inch square pan with foil. In small bowl, combine crust ingredients. Press in bottom of lined pan. Bake at 350º for 10 minutes or until puffy. Uncover marshmallow square; immediately place over hot crust.
In medium saucepan over low heat, heat caramels and milk until caramels are melted, stirring occasionally. Pour melted caramels over marshmallow layer. Immediately sprinkle with 1 cup peanuts. Drizzle melted chocolate chips over peanuts. Cool completely. Cut into bars. 16 bars.
