May 1 May 8 May 15 May 22 May 29
CREEPING CHARLIE KILLER (4-28-07) 5-01-10 top of page
10 oz. 20 Mule team Borax
2 gallons of hot water
TO KILL CREEPING CHARLIE (75th page 199) 5-1-10
5 teaspoons 20 Mule Team Borax
1 quart warm water
Combine and spray over 25 square foot area. Repeat as
necessary. Use on lawns only. Some garden
plants might be killed if they come in contact with the
spray. Most effective if used in October.
RHUBARB CAKE WITH CREAM (4-24-10) 5-1-10
1 box yellow cake mix
5 cups diced rhubarb
1 cup whipping cream, not whipped
1 1/2 cups sugar
Mix cake mix per directions. Pour into 9x13" pan. Mix rhubarb with sugar. Spoon on top of cake mix. Pour whipping cream over top. Bake at 350° for 45-60 minutes.
CREEPING CHARLIE KILLER 5-1-10
Dissolve 10 oz. borax in 4 oz. warm water. Then dilute 2.5 gallons water.
DO NOT USE BORAX ON CREEPING CHARLIE - Master Gardener 5-1-10
STRAWBERRY SALSA 5-1-10
1 pint strawberries, chopped
4 plum tomatoes, seeded and chopped
1 small red onion, chopped
1-2 small jalapeno peppers, chopped
2 tbsps. lime juice
1 tbsp. olive oil
2 cloves garlic, minced
Combine in large bowl. Cover and refrigerate 2 hours before serving.
MEXICAN CHICKEN CASSEROLE 5-1-10
2 whole boneless skinless chicken breasts
juice of one lime
1 cup sour cream
15 oz. can black beans, drained
1 cup shredded mexican blend cheese
12 8 inch corn tortillas, cut into 1 inch wide strips
3 10 oz. cans tomatoes with green chilis
Marinate chicken with lime juice for about 2 hours. Grill chicken. Dice. Mix chicken with sour cream, beans, 1/2 cup cheese together. In a 9x13 layer the bottom with strips of tortillas. Spoon 1/2 chicken mixture over strips. Put half the tomatoes on top. Put another layer of strips on top and top with remaining chicken mixture. Top with tomatoes.
SOFT PINEAPPLE COOKIES WITH PECANS 5-1-10
1 cup light brown sugar
1 cup white sugar
1 cup shortening
2 eggs
20 oz. can crushed pineapple, drained
1 1/2 tsps. vanilla
4 cups flour
1/2 tsp. salt
1 1/2 tsps. soda
1/2 tsp. baking powder
Mix vanilla into crushed pineapple, stir and set aside. Cream shortening, sugars and eggs. Stir in pineapple mixture and mix well. In another bowl, combine flour, salt, soda and baking powder. Mix flour mixture gradually into pineapple mixture. Add pecans or other nut of choice. Drop by spoonsful onto ungreased cookie sheet. Bake at 350° for 12-15 minutes.
ASPARAGUS LOAF (jul/aug95pg8) 5-01-10
1 cup fine cracker crumbs
2 eggs, slightly beaten
4 Tbsps. butter
1 Tbsp. grated cheese
2 cups hot milk
4 cups asparagus
1 tsp. salt
Cut asparagus into 1" lengths. Add seasonings and hot milk to beaten eggs. Fold in crumbs and asparagus. Place in oiled bread pan. Bake at 350° until set. Serve cheese on top.
WHITE CHOCOLATE AMARETTO CHEESECAKE 5-8-10 top of page
8 oz. cream cheese, softened
2 tbsps. butter
1/3 cup sugar
1/2 tsp. almond flavoring
4 tbsps. french vanilla creamer
8 oz. whipped topping
9 inch graham cracker crust
Beat cheese, butter and flavorings until smooth. Add sugar and creamer and beat until well blended. Fold in whipped topping. Put sliced almonds on top.
RHUBARB CAKE WITH CREAM (4-24-10) 5-8-10
1 box yellow cake mix
5 cups diced rhubarb
1 cup whipping cream, not whipped
1 1/2 cups sugar
Mix cake mix per directions. Pour into 9x13" pan. Mix rhubarb with sugar. Spoon on top of cake mix. Pour whipping cream over top. Bake at 350° for 45-60 minutes.
STRAWBERRY PIE 5-15-10 top of page
1 quart strawberries, sliced
3/4 cup sugar
1 1/2 cups water
3 tbsps. corn starch
1 box (3 oz.) strawberry jello
Combine sugar, water and corn starch in a saucepan and bring to a boil. Boil until thick and clear. About 5 minutes. Remove from heat. Add jello and stir. Let cool. Put strawberries in a baked crust of your choice and pour the mixture over the top of the strawberries. Serve with ice cream or cool whip. Optional: take away 1/4 cup of white sugar and add 1/4 cup brown sugar instead.
STRAWBERRY PIE 5-15-10
Glaze:
1 cup sugar
1 cup water
3 tbsps corn syrup
3 tbsps corn starch
Bring to a boil, stir in 3 tbsps. strawberry jello. Let cool and pour over berries in pie crust.
Crust:
1 cup flour
1 stick margarine
3 1/2 tbsps powdered sugar
Mix and pat into pie pan. Use foil inside the pie pan to keep crust from sticking. Bake for 15 minutes at 350°.
STRAWBERRY PATCH PIE (may/jun79pg7 from Denver, Colorado) 5-15-10
3 egg whites
1 cup sugar
1/8 teaspoon mace (optional)
1 teaspoon vanilla
12 soda crackers, crushed
1 teaspoon baking powder
¾ cup chopped nuts (walnuts or pecans)
Beat the in whites until stiff. Combine the sugar and the mace and add one tablespoon at a time to the egg whites, beating well after each addition. Add vanilla. Then, combine the baking powder, cracker crumbs and nuts. Fold this into the egg white mixture. Spoon into a greased, 9 inch or 10 inch pie pan, pushing mixture to conform to the shape of the pan. Bake at 350º for 30 minutes. Cool completely.
Filling:
1½ cups crushed strawberries
¼ cup sugar
1 teaspoon Lemon peel
1 package unflavored gelatin
¼ cup cold water
30 whole strawberries, washed and hulled
Combine the crushed strawberries, sugar and lemon peel. Soften the gelatin in the cold water; then melt the gelatin mixture over hot water. Add to the crushed strawberries and chill until mixture begins to thicken. Then, spread half of the crushed strawberries over the bottom of the cooled crust. Add the whole strawberries, stem side down (close together) to fill the pie. Carefully spoon the remaining strawberry mixture around the whole strawberries. Chill until firm.
Tip: Turn a pie pan over, press foil to the shape, turn back over, put crust in pie plate, put foil on top of the crust and pour dried beans into it to hold the shape of the crust when baking without filling. 5-15-10
Tip: Add knox gelatin to strawberry pies that don't have gelatin to help them set up. 5-15-10
PIE CRUST 5-15-10
1 1/2 cups flour
2 tbsps. sugar
2 tbsps. milk
1/2 cup oil
Mix together and bake at 350° for 15 minutes.
PIE CRUST 5-15-10
1 cup flour
1 stick margarine
3 oz. pkg. cream cheese
Mix together and pat into pie pan. Bake 350° for 15 minutes.
PERFECT HARD BOILED EGGS 5-15-10
First make sure that you are using eggs that are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. (See the reference to using old eggs in Harold McGee's On Food and Cooking). Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then.
Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.
I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.
Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.
STRAWBERRY CAKE (4-17-10)5-22-10 top of page
1 pkg. white cake mix
1 pkg. jello strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
Mix jello and cake mix together. Add water and oil. Mix on medium, adding eggs one at a time beating well after each addition. Add berries. Bake at 325° for 30-45 minutes in greased and floured 9x13 pan.
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
Cream together and spread on cooled cake.
Tips, hints and helps: Grilling vegetables, Use olive oil, italian seasonings, sea salt, balsamic vinegar, garlic, parmesan cheese. Wrap in prosciutto or bacon. 5-22-10
ASPARAGUS SOUP TRICKS (Farmer's daughter) 5-22-10
Use a chicken based stock with cream cheese. Cook onion and asparagus in a pan with a little water. Puree in a blender then add cream cheese and stock. Add milk.
PIE CRUST (5-15-10) 5-22-10
1 1/2 cups flour
2 tbsps. sugar
2 tbsps. milk
1/2 cup oil
Mix together and bake at 350° for 15 minutes.
WINDOW WASHER 5-22-10
2 cups rubbing alcohol
1/2 cup ammonia
1 tsp. dish detergent
Add water until you have a gallon.
WINDOW WASHER 5-22-10
1 gallon water
1/4 cup vinegar
1 tsp. dish detergent
Tips, hints and helps: Freeze and flavor of yogurt (whips are best) to make a sherbet like dessert. 5-22-10
SHERBET 5-22-10
1 cup sugar
1 envelope unsweetened orange sauce
favorite flavor of drink mix
3 cups milk
In a bowl, stir sugar, drink mix and milk until sugar is dissolved. Pour into shallow freezer container. Cover and freeze for 1 hour or until slightly thickened. Transfer to mixing bowl, beat until smooth, return to freezer container and cover and freeze until firm.
CRUMPETS 5-22-10
1/2 cup warm water
2 tsps. sugar or honey
1 tbsp. active dry yeast
2 1/2 cups all purpose flour, or bread flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 cups milk
In a large bowl, stir sugar or honey into warm water. Sprinkle yeast over top and let sit until it bubbles, about 5 minutes. Stir in remaining ingredients. Cover and let sit for 1/2 hour in a warm place. Grease griddle or frying pan and crumpet rings. Place crumpet rings on cooking surface and preheat all. Pour about 3 tbsps. of batter into each 3 inch ring. Cook over medium low heat until set, about 10 minutes. Top should be full of holes when ready to turn. Remove rings from crumpets and turn over to brown the other side for 1 minute. Repeat until all the batter is used. Serve warm with butter and jam or clotted cream.
STRAWBERRY CAKE (4-10-10) 5-22-10
Spray a 9x13 pan. Line bottom of pan with large marshmallows. Mix a white cake mix per directions. Pour cake over marshmallows. Put Strawberry pie filling on top of cake. Bake at 350° for 50-55 minutes.
PINEAPPLE SMORES 5-29-10 top of page
Slice pineapple, or use sliced, canned pineapple in natural juice and spray lightly with cooking spray. Grill the pineapple then place it on a graham cracker with 2 tbsps. of marshmallows, slightly melted.
Tips, hints and helps: Grilling vegetables, Use olive oil, italian seasonings, sea salt, balsamic vinegar, garlic, parmesan cheese. Wrap in prosciutto or bacon. (5-22-10) 5-29-10
STRAWBERRY PIE (5-15-10) 5-29-10
Glaze:
1 cup sugar
1 cup water
3 tbsps corn syrup
3 tbsps corn starch
Bring to a boil, stir in 3 tbsps. strawberry jello. Let cool and pour over berries in pie crust.
Crust:
1 cup flour
1 stick margarine
3 1/2 tbsps powdered sugar
Mix and pat into pie pan. Use foil inside the pie pan to keep crust from sticking. Bake for 15 minutes at 350°.
STRAWBERRY CAKE (4-17-10) 5-29-10
1 pkg. white cake mix
1 pkg. jello strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
Mix jello and cake mix together. Add water and oil. Mix on medium, adding eggs one at a time beating well after each addition. Add berries. Bake at 325° for 30-45 minutes in greased and floured 9x13 pan.
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
Cream together and spread on cooled cake.
STRAWBERRY PIE 5-29-10
1 cup sugar
1 cup water
2 tbsps. corn starch
1 small box jello
Mix together and bring to boil and boil for 1 minute.
1 quart chopped strawberries
Pour cooked glaze over berries before putting in pie shell. You can line the pie crust with a mixture of 8 oz cream cheese and 8 oz sour cream. (this amount will line 2-3 crusts) Then add berry mixture. Top with whipped topping.
GRILLING FRUIT 5-29-10
Cut a fresh peach in half, place cut side down on grill, flip when heated and add some brown sugar where the seed was. Sprinkle with cinnamon. You can use some fat free vanilla yogurt on top as well.
FREEZING EGGS (http://www.ochef.com/56.htm, didn't give) 5-29-10
You can, but we’re not sure it’s worth it. Yolks don’t take to freezing very well. They become very gelatinous and you usually mix separated yolks with a bit or salt or sugar before you freeze them to keep them from turning to rubber (and you label them well so you don’t have to guess if you mixed them with salt or with sugar). Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery after freezing).
If you’re going to freeze whole eggs, remove them from the shells, and mix them well before freezing. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them. You might try freezing a few eggs and see if the results are acceptable to you.
Purchased from a busy store (that has lots of turnover), stored in the bottom of the refrigerator (where it's colder), not in the door (where they are subject to more temperature fluctuation), eggs should remain fresh for four or five weeks from the date of purchase. That comes out to about two eggs for each of you each week. That doesn't strike us as an unreasonable egg-consuming quota. You can probably skip the freezing step, and if you become concerned about freshness, you can bake a cake once a month or so to use up any lingering eggs.
CHERRY PIE 5-29-10
Cover bottom of pie crust with american cheese slices. Add cherries and bake.
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