The weather this winter has been true to the old adage: “If you don’t like the weather in the Ozarks, just wait until tomorrow” – in the single digits on Wednesday and an expected high near 60 degrees on Sunday.
Among some recipes, books etc. that were recently given to me there was a copy of “The Old Farmer’s Almanac.” This was a 2019 edition but the magazine was first founded in 1792 by Robert B. Thomas.
This edition has each month and information concerning the month: history, traditions, remedies for ailments that usually accompany that month, what to do to get ready for spring, etc. It could almost be classified as a farmer’s Bible for secular information.
The first few lines really got my attention; it explains how the name of the month was decided. January was named for a Roman god, Janus. Janus is depicted as having two faces, one looking into the past, the other looking to the future. I’m sure that fits most of us with the beginning of a new year; it does me.
February comes from the Latin word februa which means to cleanse. This was the time of the monthlong Roman festival, Februalia, when people could receive atonement and cleansing of sins. Surely any month is a good time for that.
Perhaps I will remember to explain March when it gets here. Ah, spring won’t be far off then.
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I recently had a welcome letter from my grade school friend, Wilma Wolverton who lives in Grain Valley. I so enjoy hearing from her for there are so few of us to recall those days at Free Union. Thanks, Wilma, for the letter and the recipe.
AMISH BROCCOLI SALAD
From Wilma Wolverton
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise (use light if desired.)
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 lb. bacon, fried crisp and crumbled
1 cup shredded cheddar cheese
Combine chopped vegetables. Thoroughly combine mayonnaise, sour cream, sugar and salt, stirring until well blended. Pour over vegetables and toss to coat evenly.
When ready to serve, add bacon and mix well. Garnish with cheese or add cheese when bacon is added.
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I get about equal requests for soup and crockpot recipes. This one from Eleanor Marquardt fits both categories. Thanks, Eleanor.
CROCKPOT BEEF TACO SOUP
From Eleanor Marquardt
1 lb. ground beef
1 small onion, chopped
4 cups tomato juice
2 cups tomato sauce
2 cups whole kernel corn
1 envelope taco seasoning
15 oz. can chili-hot beans
In a skillet, saute beef and onion until beef loses its color; drain and place in 3-quart crock pot. Add remaining ingredients; stir well; cover and cook on low 6 hours or 4 hours on high. Serve with corn chips, sour cream and shredded cheddar cheese.
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Eleanor also included a recipe for a complete meal cooked in a crockpot. She said vary the amount of vegetables to use what you have on hand and add more vegetables to stretch the yield. Place ingredients in crockpot in order given in recipe.
WHOLE CROCKPOT DINNER
From Eleanor Maequardt
1 lb. ground beef, sauteed until it loses color; drain and set aside
In crockpot layer:
1 cup sliced carrots
1 cup sliced potatoes
Scatter on top:
1 medium onion, sliced
1 cup chopped celery
1 can tomato soup diluted with 1 can water
Scatter beef over top. Do not stir. Cover; cook 4 to 5 hours on low.
About 15 minutes before end of cooking period, scatter 1 cup sweet peas over beef.
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The following recipe is from a new contributor. I retrieved the recipe from my front porch so I don’t who the contributor is but I appreciate the wealth of good recipes included. This recipe was marked “easy and moist.” Hope you enjoy it.
CROCKPOT MEXICAN MEATLOAF
2 lb. ground beef
2 cups finely crushed corn chips
1 cup grated cheddar cheese
2/3 cup salsa
1 pkg. taco seasoning
2 eggs, beaten
Combine all ingredients in bowl, mix well. Shape mixture into a loaf and place in crockpot. Cover and cook on low 6 to 8 hours.
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The last two recipes this week are from Gladys Ball. This chili was a favorite with the women when I catered their club lunch club years ago. Thanks, Gladys.
From Gladys Ball
3 skinless, boneless chicken breasts
2 cans (14 1/ oz. each) chicken broth
1 can (4 oz.) chopped green chilies
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ceyenne pepper
3 cloves minced garlic
1 tablespoon dried onion flakes
3 cans (14 1/2 oz. each) great northern beans, undrained
16 oz. sour cream
Shredded cheddar cheese for garnish
Boil chicken until tender; cool, shred and set aside
In a large pot combine broth with next six ingredients; stir well and place over medium heat. Add chicken and bring to boil. Reduce heat to low; add beans and simmer 20-30 minutes. Stir in sour cream and remove from heat. Garnish individual servings with cheese.
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I have made this dessert many times but my original recipe called for a graham cracker crust. I prefer the wafer crust.
BANANA PUDDING SQUARES
From Gladys Ball
35 vanilla wafers, finely crushed
1/4 cup (1/2 stick) butter, melted
8 oz. cream cheese, softened
1/2 cup powdered sugar
8 oz. Cool Whip, thawed, divided
2 packages instant banana or vanilla pudding
3 cups cold milk
1/2 square grated semi-sweet chocolate, optional
Crust: Combine ingredients and press onto bottom of 13x9-inch cake pan.
Chill while preparing filling.
Filling: Beat cheese and sugar until smooth; fold in half of whipped topping. Spread evenly onto crust. Cut bananas in half crosswise and then in half lengthwise; place evenly on filling. In medium bowl, combine pudding and milk; whisk 2 minutes or until thick and smooth. Spoon evenly over bananas. Spread remaining whipped topping over pudding. Sprinkle with grated chocolate. Chill 3 hours before serving.
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If you’d like to share a good recipe with You’vah, you can write her at 320 S. Harlin, West Plains, MO 65775 or via email at email@example.com. Although she does not take recipes over the phone, she invites your questions at 256-2687.