I don’t know where the saying came from “raining cats and dogs” but today I think I will add chickens, pigs, cows, alligators and any other kind of animal you can think of. We probably wouldn’t notice it so much if we hadn’t gotten five inches earlier in the week and expected to have a football game this evening and especially for the farmers who now will have to wait a few days for the fields to dry out again. I understand some did take out the low spots anticipating the wet forecast. On Thursday I picked quite a few tomatoes even if they weren’t quite as ripe as they should be for canning. They will ripen better in more constant temperatures and warmer than outside. Lots of green ones yet on the vines. The rest of the garden is pretty well finished for the year.
This morning I had an A.C.E. of Southwest Minnesota, formerly RSVP, meeting. The name was changed because of funding regulations but still a part of RSVP. Like anything else it takes a bit of getting used to calling it by a different name. The functions of volunteering remain basically the same. The cost for the volunteering is about $1.50 an hour. There are many avenues for volunteering and a variety of activities for seniors. Some of the classes are caregivers (how to take care of yourself if you are the caregiver), exercise groups – bone builders and tai ji quan, diabetic class, telephone assurance, respite care, etc. Volunteers are needed for school, meals on wheels, senior center, museum and a host of other places. Check out the website: www.aceswmn. org. The office in Slayton will be moving after the first of the year, however, you can all 507-360-4205 and offer your services or request a place to do volunteer work. It is a good feeling when you can share your talents and make life easier for someone.
The rain has stopped again at least for a while, but what a muddy field it will be for the game. We had to wash our own kids football jerseys after a game and finally when Jon was a senior I got him to put the uniform in old water when he got home and most of the mud and stains came out the next washing. Oh, the good old days. Wash day was always on Saturday to be certain the uniforms, gym clothes and school outfits were ready for Monday.
Beef-Stuffed Cabbage Rolls
12 cabbage leaves
1 cup cooked brown rice
1/2 cup finely chopped onion
1 egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
Sauce:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Cook cabbage in boiling water 3-5 minutes or until it is crisp tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V shaped cut.
In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
Place six rolls in a 4 or 5 quart slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls; top with remaining rolls and sauce. Cook, covered on low 6-8 hours or until a thermometer inserted in beef reads 160º and cabbage is tender.
Carrots in Almond Sauce
1 pound carrots, julienned
1/2 cup thinly sliced green onions
1/4 cup butter
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds toasted
Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain. Transfer to a serving bowl and keep warm.
In the small pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add the bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat. Yield: 6 servings.
Pumpkin-Caramel Spice Latte
1/2 cup ground coffee
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup milk
1/2 cup caramel ice cream topping, divided
3 cups water
1/2 cup thawed whipped topping
Place coffee and spices in filter in brew basket of coffee maker. Add milk and 1/2 cup caramel topping to empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete stir until blended. Pour coffee into mugs; top with whipped topping and remaining caramel topping. Makes 4 servings
