When I’m An Old Lady
 

Then I’ll live with my children and bring them great joy

To repay all I’ve had from each girl and boy.

I shall draw on the walls and scuff up the floor

Run in and out without closing the door.

I’ll hid frogs in the pantry, socks under my bed

Whenever they scold me, I’ll just hang my head.

I’ll run and I’ll romp-always fritter away

The time to be spent doing chores every day.

I’ll pester my children when they’re on the phone

As long as they’re busy, won’t leave them alone.

Hide candy in closets, rocks in a drawer

And never pick up my clothes from the floor.

Dash off to the movies and not wash a dish,

I’ll plead for allowance whenever I wish.

I’ll stuff up the plumbing and deluge the floor,

As soon as they’ve mopped it, I’ll flood it some more.

When they correct me, I’ll lie down and cry

Kicking and screaming, not a tear in my eye.

I’ll take all their pencils and flashlights, and then

When they buy a new one, I’ll take them again.

I’ll spill glasses of milk to complete every meal

Eat my banana and just drop the peel.

Put toys on the table, spill jam on the floor,

I’ll break lots of dishes, as though I were four.

What fun I shall have, what a joy it will be

To live with my children like they lived with me…..
 

                        Source Unknown

 Special Days In November

            Don’t forget on Veterans Day to take the time when you see a veteran to say Thank You  for giving of their time to serve in one of the many branches of the Armed Forces. They really are a great group of Men and Women.

            Thanksgiving will be at the end of the month. This a good time to reflect and be thankful for everything that we have. We are very lucky to be living where we are at.

Getting Ready For The Flu Season

            Flu season is rapidly approaching! It’s important that you see your health care provider about the need to vaccinated for flu. People with chronic medical conditions like heart disease, asthma, and diabetes can suffer far worse from the flu and its complications.

            Since the flu virus is constantly changing, I is important for you to receive a new vaccination every year. The vaccine is updated annually to include the most recently identified influenza virus strains, which is another reason you need to be vaccinated every year.

 Instead of mailing your gifts in a cardboard box why not purchase a plastic storage container with a snap on lid. They are great for storing and also gives the receiver   an extra storage bin. They come in various sizes and are easy to pack.

Rubbing Alcohol

• Grout grime-getter. Tired of taking a toothbrush to the caulking around your tub? Smooth off soil and smell (and say so long to those pesky germs!) with a cotton ball dipped in disinfecting, fast-evaporating rubbing alcohol.
   

• Instant odor-eater-Spritz away that summertime shoe smell with a squirt or two of rubbing alcohol. This quick dry technique kills the mold and bacteria that cause sandal stinks in the first place.
   

• Pat-on patina Pearls are picky when it comes to cleaning and don’t do well with regular jewelry cleaners, so dab your deep-sea showstoppers with alcohol to restore them to their original luster.

Broccoli with Mustard Sauce

4 cups fresh or frozen broccoli florets

1/2 cup water

1/2 teaspoon salt, divided

1 tablespoon butter or oleo

1 tablespoon all-purpose flour

1/2 cup plus 2 tablespoons milk

1 1/2 teaspoons prepared mustard

1/4 teaspoon dill weed

            In a large saucepan, bring the broccoli, water and 1/4 teaspoon salt to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and keep warm.

            In a small saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mustard, dill and remaining salt. Drizzle over broccoli. Makes 4 servings.

           Use a clothes dryer sheet to pick up pet hair on furniture and clothes.

        Clean your pet’s bed without having to launder it. Simply give it a good rubdown with a few baby wipes. They contain alcohol that destroys germs and leaves the bed smelling fresh without harming Fido.

Seafood Chowder

4 pounds haddock fillets, cut into 3/4 inch pieces

1/4  pound uncooked medium shrimp, peeled and deveined

1/4 pound bay scallops

4 bacon strips, diced

3 medium onions, quartered and thinly sliced

2 tablespoons all-purpose flour

2 cups diced peeled potatoes

4 cups milk

2 tablespoons butter

1 tablespoon minced fresh parsley

2 teaspoons salt

1/2 teaspoon lemon-pepper seasoning

1/4 teaspoon pepper

            Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer; uncovered for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.

            In a soup kettle, cook bacon over medium heat until crisp; drain  on paper towels. In the drippings, sauté onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.

            Add the milk, seafood, butter, parsley, salt. Lemon-pepper; heat through. Sprinkle with bacon. Makes 15 servings.

Cheery Chocolate Zucchini Cake

1 package devil’s food cake mix

3 eggs

3 cups shredded zucchini

1/3 cup vegetable oil

1 package (3 oz.) black cherry flavored gelatin

1 can (16 oz.) vanilla frosting

1/4 cup chocolate morsels, melted

            Heat oven to 350 degrees. In bowl of mixer, combine first 4 ingredients; beat on low 1 minute. Increase speed to medium; best 2  minutes more. Pour into a greased 12-cup Bundt pan; bake 40 minutes, or until toothpick comes out clean. In bowl, pour I cup boiling water over gelatin and stir to dissolve. While cake is still hot, prick all over with a skewer. Brush liquid gelatin over cake until all of the mixture is absorbed. Refrigerate until completely cool; unmold. In microwave on high heat warm frosting (lid and foil removed) 40 seconds and spoon over cake. Drizzle with melted chocolate.

Frosted Cranberry Salad

1 can (20 ounces) crushed pineapple

1 envelope unflavored gelatin

1 package (3 ounces) cherry gelatin

1 cup chilled ginger ale

1 can (16 ounces) jellied cranberry sauce

1 package (8 ounces) cream cheese, softened

1 envelope whipped topping mix

1/2 cup milk

1 teaspoon vanilla extract

8 pecan halves, toasted

8 fresh cranberries

            Drain pineapple, reserving juice in a I cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set.

            Whisk in the pineapple and cranberry sauce. Transfer to an 11 X 7 inch dish coated with nonstick cooking spray. Refrigerate until set.

            In a large mixing bowl, beat cream cheese until smooth. In a small mixing bowl; beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares, garnish each with a pecan half and cranberry. Makes 8 servings.

 Southwestern Turkey or Chicken Casserole

2 cups chopped cooked turkey or chicken

1 (10 3/4 oz) can cream of chicken soup

1 cup milk

1 (4 oz.) can chopped green chilies

1/4 cup sliced black olives

2 cups crushed corn chips

1 cup chopped onion

1 cup (4 oz.) shredded Monterey Jack cheese

1 cup (4 oz) shredded Cheddar cheese

            Heat oven to 375 degrees. In saucepan combine turkey, soup, milk, chilies  and olives; heat slowly, stirring until bubbly. Sprinkle 1/3 cup corn chips on bottom of 2 quart casserole; pour in 1/2 of meat mixture, 1/2 cup onion and 1/2 cup cheese. Layer another 1/3 of corn chips, remaining meat mixture onion and cheese; top with remaining corn chips. Bake at 375 degrees for 46 minutes. Serves 6.

Mallow-Topped Sweet Potatoes

6 cups mashed sweet potatoes (about 5 large)

1 cup milk

6 tablespoons butter or margarine, softened

1/2 cup packed brown sugar

1 egg

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

3/4 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

18 large marshmallows

            In a large mixing bowl, combine the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth. Transfer to a greased shallow 13X9 inch baking dish.

            Bake uncovered at 325 degrees for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallow just begin to puff and brown. Makes 10-12 servings.

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."