I was reminded this week of the saying “What goes ‘round, comes around’. Over the years the styles have changed such as long skirts or short ones, curly hair or straight, wood floors or carpeted, etc. These thoughts came to me as I was reading in one of my latest magazines featuring the use of the color pink for decorating for springtime gatherings – Mother’s Day, May Day, graduation, Easter, and other occasions. I then recalled a set of dishes we received as a wedding gift and which we used for several years. The plates and cups were pink, and I still have them although they haven’t been out of the box for many years. When I was in college the instructions were not to use pink plates as it would clash with the food being served. Well, it was either the pink plates or the yellow-orange ones in our house until we could afford to replace them. Both sets are now collector’s items. Perhaps I should get them out and pair them with a pink flowered tablecloth as the magazine suggested. The listed price is now
$32 for four dinner plates. I doubt the set cost much more than $2 to $5 as that was the usual wedding gift in those years. I don’t recall when we replaced those dishes with the Corelleware, also a no-no as the pattern is blue, that I still use but when the family increased there weren’t enough pink plates for everyone. All in all, it is the food on the plate or togetherness of family and friends that is most important and the color can be overlooked if you are hungry. To make your next occasion in style and don’t have access to pink serving pieces that may be available and are in style now a bouquet of pink, peach and white flowers will spruce up the table and appear to be ready for spring.
The snow is disappearing, however, there are still quite large snowbanks in places. The ice skating rink behind my house was completely covered in water last week
Wednesday but by morning with warmer temperatures and the wind, the grass was showing and only a small spot still had water in it. March came in like a lion and goes out like a lamb. Ruth planted radishes on the 22nd and the plants were showing on the 25th. I think it will be a while before anything gets planted around here.
Country Biscuits & Eggs
7-1/2 oz. tube refrigerated buttermilk biscuits
6 eggs, beaten
3 cups milk
1/4 cup onion, chopped
1 teaspoon salt
Pepper to taste
3 slices bread, cubed
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
Mix together all ingredients; pour into a well greased 13-inch x 9-inch baking pan. Cover and refrigerate overnight. Bake at 350º for 45 minutes. Serves 8.
Chicken Crunch Supreme
2 cups chicken, cooked and cubed
1/4 cup celery, diced
1 teaspoon dried, minced onion
10-3/4 oz. can cream of mushroom soup
1-1/2 cups prepared thin egg noodles
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
1 8-oz. can water chestnuts
Salt and pepper to taste
2 cups corn flake cereal, crushed
1/3 cup sliced almonds
1/4 cup butter, melted
Mix together chicken, celery, onion, soup, noodles, cheese, mayonnaise, water chestnuts, salt, and pepper; place in an ungreased 9-inch x 9-inch baking pan. Top with cereal and almonds; drizzle with butter. Bake, covered, at 375º for 50 minutes; uncover and bake for an additional 10 minutes. Serves 4 to 6.
Alabama Biscuits
4 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
5 cups all-purpose flour
1 cup shortening
2 packages active dry yeast
2 cups room temperature buttermilk
1 cup butter, melted
Mix sugar, baking soda, salt, and flour together; cut in shortening. Dissolve yeast in buttermilk; add to sugar mixture. Knead dough; roll out to 1/4 inch thick. Cut with a biscuit cutter. Drop each roll in melted butter; sandwich 2 biscuits together. Place biscuits on a lightly greased baking sheet. Let dough rise in a warm place until double in bulk. Bake at 325º for 15 to 20 minutes. Makes about 2 dozen.
