I just returned from a meeting where we discussed the volunteer opportunities that are available in our communities. Often we aren’t aware of what we can do without being paid for it. In this area the program was formerly called RSVP and now we go by ACE. I think the interesting part is that you don’t have to be retired or even a “senior” to be part of the program although 55 is now considered to be eligible as a senior citizen. Just the other day we were mentioning how some people are old at 65 and others may appear to be young at 70 or even 80. I noticed several that were working at the Hospice rummage sale (volunteers) were well past what we consider retiring age. But then we hear remarks that they are the only ones that have time to do it. It all comes down to we do what we want to do. If you keep your eyes and ears open it isn’t difficult to find a need that can use your assistance.
Every week I wonder if it is time to start taking in the flowers for the winter. I do like perennials as they more or less take care of themselves. I have a couple of begonia plants that are in full bloom now and they have really thrived with the sun and all the rain we have had. One plant did have a couple of tumbles off the patio table but doesn’t seem the worst because of the wind. Leah and Bart gave it to me for Mother’s Day and one time when she was home thought it was much too crowded and proceeded to divide it. She took part of the plant home with her and it is doing well also. I think mine should be divided again. Ruth also gave me a begonia and it was beautiful to start with and later when the flowers were done it took a long time to come back even with leaves. I wonder what will happen when I bring it in for the winter. Right now it is flourishing and looks like it may blossom again at some point.
The combines are rolling and farmers are anxious to get out as much crop as possible. Grain wagons and combines are on the roads so please use caution and give them the space they need. After all most often it is because of the farmers that we have food on the table.
Slow Cooked Lasagna
l pound ground beef 1 tablespoon Italian seasoning
l medium green pepper, chopped 1/2 teaspoon garlic powder
l medium onion, chopped 1/2 teaspoon salt
l jar (24 ounces) herb and garlic 1/4 teaspoon pepper
pasta sauce 4 no-cook lasagna noodles
4 cups (16 ounces) shredded 2 tablespoons shredded
Mozzarella cheese Parmesan cheese
l carton (15 ounces) ricotta cheese
In large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheese, Italian seasoning, garlic powder, salt and pepper.
Spread l cup meat sauce in an oval 3 quart slow cooker. Break one lasagna noodle into three pieces. Layer l 1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1 1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce.
Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting. 6 Servings
Dill Onion Batter Bread
l package (14 ounce) active l egg
dry yeast 2 teaspoon dill seed
1/4 cup warm water 2 teaspoons dried minced onion
1 cup warm milk 1/2 teaspoon salt
2 tablespoons butter, softened 3 cups all-purpose flour
2 tablespoons sugar
In a large bowl, dissolve yeast, dissolve yeast in warm water. Add the milk, butter, sugar, egg, dill seed, onion, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about l hour.
Stir the batter down. Spoon into a greased 9×5 inch loaf pan. Cover and let dough rise until nearly doubled, about 45 minutes.
Bake at 350º for 30-35 minutes or until golden brown (cover loosely with foil if top brown too quickly). Cool for 10 minutes before removing from pan to a wire rack. Makes l loaf.
Oat Apple Crisp
7 cups sliced peeled tart apples 3/4 cup quick-cooking oats
l cup sugar 1/3 cup butter, softened
l tablespoon all-purpose flour 1/4 cup packed brown sugar
l teaspoon ground cinnamon 1/4 teaspoon baking powder Dash of salt 1/4 teaspoon baking soda
1/4 cup water Vanilla ice cream
l package (9 ounces) yellow cake mix
Place apples in a greased 2 1/2 quart shallow baking dish. In a small bowl, combine the sugar, flour, cinnamon and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the cake mix, oats, butter, brown sugar, baking powder and baking soda. Sprinkle over apples. Bake, uncovered, at 350º for 45 to 50 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream.
