The Remembrance Quilt

      It’s been a year since I lost my best friend, my husband.  It has not been easy and in many ways it seems like a lifetime; and then in many ways it seems just yesterday.  I’ve traveled many new paths and sometimes wondered where they would end.  I’ve found out that I’m a lot tougher than I thought and learned to stand up and let a person know if you bitterly object to what they have said.  Through it all I've had great support from my family and friends and for that I am truly grateful.

My Daughter-in –Law

      Lisa, spends much of her spare time cutting out quilt squares for the ladies of her church, who take these squares and forms a masterpiece.  She asked me for Myron’s shirts when I was ready to give them away and I gladly sent them home with her.  Mike, my son, came in during a recent visit carrying a package for me.  Inside was a quilt that Lisa made using squares from the shirts. Opening it up, a flood of memories came to life.  The boys re-hung my wall quilt rack and we draped the quilt on it.  It is truly, truly treasured.  It really is special.

Porch Swing Musing

A sleepy summer afternoon

Here on my back porch swing;

Bees buzz among the marigolds

A soft breeze whispering…..

Petunias-purple, pink and white-

Nod to a butterfly;

A mockingbird calls to his love

Against a clear blue sky.

I’m in a peaceful country world

Here on my back porch swing-

As back and forth with creak and groan

It almost seems to sing.
 

            Source Unknown

Rice and Barley Hints

• To store leftover cooked barley, place the barley into muffin cups, then freeze. Once the barley is frozen, remove it from the muffin cups and place in a re-sealable freezer bag. Keep the bag in the freezer until you need some barley to fortify a soup or stew.
   

• Give a little zip to your chicken and rice bake by adding garlic powder or Parmesan cheese to the recipe.
   

• Medium or short grain rice works best for rice pudding.
   

• Garnish wild rice soup with toasted almonds. To toast 1/2 cup slivered almonds, in a skillet, sauté almonds in 1/2 teaspoon melted butter over medium heat until almonds are golden brown. Watch carefully, since the almonds will quickly go from golden to burnt.

Grilling Tips

• To save time and energy, clean the grill rack while it’s still warm after each cookout. Scrubbing the rack with a wire-bristled brass brush is the best method.
   

• While preparing a meal on the grill, keep a dishpan of soapy water in the sink and clean as you go. This saves time and effort at the end of the meal.
   

• Wood chips or chunks add a wonderful smoky flavor to meats and also keep the fire from burning too quickly. First soak wood chips in water for an hour (chunks for 2 hours); then drain thoroughly before placing them on the burning coals.
   

• When making kabobs, sometimes the vegetables do not get done. After cutting the veggies, microwave them, until they are tender crisp. This way, they are all ready at the same time and take only a few minutes to grill. To save time buy a whole pork should to make kabobs. After cutting all of the meat into chunks freeze it in meal-size portions in heavy-duty re-sealable plastic freezer bags.
   

• Since sugar has a tendency to burn, wait until the last 15-20 minutes of grilling before basting with a sauce that is high in sugar.
   

• Use fudge-striped cookies if you are making s’mores for a crowd. You won’t have to juggle graham crackers and chocolate bars. Also, for an added chocolate hit, press a couple of chocolate chips into the center of each marshmallow before toasting them.

Fun With Ice Cream

• To make a perfectly easy and beautiful dessert, spoon ice cream into individual meringue shells and top with fresh or frozen peach slices and raspberry sauce.
   

• If you’d like to prevent a sticky coating, put plastic wrap directly on top of ice cream in the container when you freeze it.
   

• To give flavored gelatin a different twist, substitute the same amount of any flavor of ice cream for the cold water. Stir until the ice cream melts, then refrigerate as usual.
   

• To make an old-fashioned root beer shake, pour 6 ounces of root beer into a blender. Add four scoops of vanilla ice cram; cover and mix until smooth. (By putting the root beer in first, the shake won’t foam as much.)
   

• Use crushed candy bars in the topping of your desserts. First freeze the bars, then put them in a plastic bag and crush them with a rolling pin. You can do the same with cream-filled sandwich cookies. This is a great topping for ice cream.
   

• Use one part angel food cake chunks blended with two parts softened ice cream. Serve with a topping of your choice.

Chocolate And Turtle Rice Pudding

3 cups milk

3 cups cooked rice

1/2 cup packed brown sugar

3 tablespoons butter or oleo

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup flaked coconut, toasted

1/4 cup English toffee bits or almond brickle chips

1/4 cup miniature semisweet chocolate chips

1/2 cup whipped topping

7 maraschino cherries

            In a large saucepan, combine the milk, rice, brown sugar, butter and salt, bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla. Cool. Spoon half of the pudding into dessert dishes. Combine the coconut, toffee bits and chocolate chips; sprinkle half over the pudding. Repeat layers. Refrigerate until serving. Garnish with the whipped topping and cherries. Makes 7 servings.

Curried Chicken Barley Salad

5 1/3 cups water

1 cup uncooked medium pearl barley

2 cups frozen peas and carrots

2 cups cubed cooked chicken

3/4 cup salted dry roasted peanuts

1 celery rib with leaves, finely chopped

1 green onion, thinly sliced

Dressing:

1/2 cup mayonnaise or salad dressing

1/2 cup plain yogurt

7-1/2 teaspoons orange marmalade

1-1/2 teaspoon spicy brown or Dijon mustard

1-1/2 teaspoons curry powder

            In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove from the heat; et stand for 5 minutes. Drain and cool. Place 1 inch of water in another saucepan, add peas and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain and cool.

            In a large bowl, combine the barley, peas and carrots, chicken, peanuts, celery and green onion; mix well. In a small bowl, whisk together the dressing ingredients, pour over barley mixture and toss to coat. Cover and refrigerate for 2-3 hours. Makes 5-7 servings.

Grilled Veggie Mix

2 medium zucchini, cut into 1/2 inch slices

1 large green pepper, cut into 1/2 inch squares

1 large sweet red pepper, cut into 1/2 inch squares

1 pound fresh mushrooms, halved

1 large onion, cubed

6 medium carrots, cut into 1/4 inch slices

2 cups small broccoli florets

2 cups small cauliflowerets

Dressing:
1/4 cup olive or vegetable oil
1/4 cup butter or oleo, melted

1/4 cup minced fresh parsley

2 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

            Place vegetables in the center of two pieces of double-layered heavy –duty foil (about 18 inch square). Combine dressing ingredients; drizzle over vegetables. Fold foil around mixture and seal tightly. Grill, covered; over medium heat for 30 minutes or until vegetables are tender; turning once. Makes 10 servings.

Very Good Ice Cream Sauce

1-3/4 cups sliced fresh or frozen rhubarb

2/3 cup pureed fresh or frozen strawberries

1/4 cup sugar

1/4 cup orange juice

2 cups sliced fresh or frozen strawberries

vanilla ice cream

            In a saucepan, combine the first four ingredients. Cook over medium heat until rhubarb is tender, about 5 minutes. Stir in the sliced strawberries. Store in the refrigerator. Serve over ice cream. Makes 3-1/2 cups.

Chocolate Peanut Ice Cream Dessert

1 cup vanilla wafer crumbs

1/2 cup finely chopped peanuts

1/4 cup butter or oleo, melted

2 tablespoons confectioners sugar

6 cups chocolate ice cram, softened, divided

Filling:

1 package (3 ounces) cram cheese, softened

1/3 cup crunchy peanut butter

3/4 confectioners sugar

1/4 cup milk

1/2 cup whipping cream, whipped

            Line the bottom and sides of a 9 X 3 inch loaf pan with heavy-duty aluminum foil. Combine the first four ingredients; press half onto the bottom of the pan. Freeze for 15 minutes. Spread half of the ice cream over crust; freeze for 1 hour or until firm. Meanwhile for filling, beat cream cheese and peanut butter in a mixing bowl. Add sugar and milk; mix well. Fold in whipped cream. Spread over ice cream; freeze for 1 hour or until firm. Spread with remaining ice cream (pan will be very full.) Press remaining crumb mixture on top. Cover and freeze for several hours or overnight. Remove from the freezer 10 minutes  before serving. Using foil; remove loaf from pan; discard foil. Cut into slices using a serrated knife. Makes 10-12 servings.

Cantaloupe Sherbet

1 medium ripe cantaloupe

1 can (14 ounces) fat-free sweetened condensed skim milk

2 tablespoons honey

            Cut cantaloupe in half, discard seeds. Peel and slice cantaloupe; cut into large pieces. Place in a blender container. Add milk and honey; cover and blend until smooth. Pour into a freezer-proof container. Freeze overnight or until firm. Serves 9.

Mary Hoff worked at the Platteville Journal  before she got married.  After a few years, she started a column at the Tri-County Press and also covered Cole Acres Notes. When the Tri-County Press was sold to Bill Hale in Lancaster,  he asked to carry the column in the Grant County Independent.  Mary says she writes, "just to keep my mind from getting rusty." 

mjandmjh@pcii.net

"Be sure to send me your comments, recipes, or helpful tips."