Autumn in the Country

Autumn chill is in the air,

Golden leaves are everywhere.

Apple trees with bright red fruit,

Scarecrow has a brand new suit.

Fields of pumpkins, orange and green,

Children everywhere thinking Halloween.

Haystacks standing straight and tall,

Waiting for the Harvest Ball.

Picking berries, making jam,

Baking pies, baking ham.

Busy days full of cheer,

Oh, how I love this time of year!

                        Pat Wyatt

Carrot Trivia

• Wild rabbits do not eat carrots.
   

• The wild carrot is called Queen Anne’s lace.
   

• Carrots have the highest vitamin A content of any vegetable.
   

• Carrots are members of the umbelliferous family, which includes parsley, celery, parsnips, caraway, fennel and dill.
   

• According to tradition, all brides should be given carrots –it supposedly brings luck in the kitchen!
   

• In the Middle Ages, feathery carrot leaves were placed in a woman’s hair as decoration. In those times, carrot juice was used to enhance the color of butter.-Originally carrot roots were white, yellow, green or purple in color. Orange carrots were developed by the Dutch in the 1600s.
   

• Their first use was medicinal. Ancient Greek physicians prescribed carrot roots and juices to treat cancer, indigestion, snake bites and skin ulcers.
   

• Carrots originated 3,000 years ago in Central Asia in the area of Afghanistan.

Tips for Potted Plants

Container: As long as it can hold soil and withstand frost, it can be used as a container for plants. Old shoes, tin buckets, etc are just some examples of containers that veer from the traditional terra cotta.

            Plastic pots are fine too; just make sure the plastic is sturdy. Drainage is vitally important so if your container doesn’t have a drainage hold, you’ll have to drill one in it.  Always start with a bigger pot than you think you need.

Soil: Use a good commercial potting soil. Garden soil is generally too heavy.

Mix: If you will be grouping plants in a container, first choose the plant you’ve cast in the leading role and give it a central position. Then fill in with the other plants. Think of ground covers and draping plants as the understudies.

Good To Know: Trees and shrubs will attain roughly half their normal mature size when they are potted in containers. “When you see the roots at the top of the container, it’s time to replant.

A handy tip for cleaning potatoes for baking. If you don’t have a potato brush, use a brand new scouring pad instead. It does a terrific job.

            When you are making your favorite hot cereal and find that someone would rather have the chocolate. Just prepare as direction then take their serving out and stir in 4 teaspoons of hot cocoa mix. This way you don’t have to buy two different boxes.

Core an apple easily. Cut apple in half and use a sturdy 1 teaspoon measuring spoon or melon baler to scoop out the core.

            Peel ginger with the edge of a spoon. The think skin comes off easily, getting into the crevices, is safer than using a knife and there’s less waste.

Carrot Cake Pancakes

2 cups pancake mix

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 eggs

1 cup milk

1 cup finely shredded carrots

Cinnamon Syrup:

1 cup maple syrup

2 tablespoons butter

1/4 teaspoon ground cinnamon

1 carton (4 ounces) whipped cream cheese

1/2 cup chopped pecans or walnuts

            In a bowl combine the pancake mix, cinnamon, nutmeg and cloves. In another bowl, beat eggs and milk, stir into the dry ingredients just until moistened. Stir in carrots.

            Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

            For the syrup, in a small saucepan, combine the maple syrup, butter and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. Serve pancakes with cream cheese and syrup, sprinkle with nuts. Makes 1 dozen cakes and I cup syrup.

Pear Dessert

2-1/4 cups all-purpose flour

5 tablespoons sugar, divided

3/4 teaspoon salt

3/4 cup cold butter

3 egg yolks

4-1/2 teaspoons lemon juice
 

Filling:

1/2 cup sugar

4 tablespoons cornstarch, divided

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup water

2 tablespoons plus 1-1/2 teaspoons lemon juice

2 tablespoons butter

1 teaspoon vanilla extract

5 cups chopped peeled ripe pears

            In a bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice, stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping.

            Press remaining crumb mixture onto the bottom and up the sides of a greased 8-inch square baking dish. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned.

            Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla.

Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack. Makes 9 servings. This dessert turns out moist, firm and fruity.

Carmel Apple-Pear Crisp

3 medium pears, peeled and sliced

2 medium tart apples, peeled and sliced

2 tablespoons sugar

1/4 teaspoon ground allspice

1/3 cup sugar-free caramel topping
 

Topping:

1/4 cup quick-cooking oats

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

3 tablespoons cold reduced-fat butter

1/4 cup chopped walnuts

3/4 cup reduced-fat whipped topping

            In a large bowl, combine the pears, apples, sugar and allspice. Transfer to an 8 inch square baking dish coated with nonstick cooking spray. Drizzle with caramel topping.

            For topping in a small bowl, combine the oats, brown sugar and flour. Cut in butter until crumbly; stir in walnuts. Sprinkle over fruit mixture.

            Bake at 375 degrees for 40-45 minutes or until topping is golden brown and fruit is tender. Let stand for 15 minutes. Spoon cooking juices over each serving; garnish with whipped topping.

Mandarin Orange Chicken Salad

3/4 pound boneless skinless chicken breasts, cubed

1/4 cup teriyaki sauce

8 cups torn mixed salad greens

1 can (11 ounces) mandarin oranges, drained

1 medium carrot, shredded

1/4 cup slivered almonds, toasted

3 tablespoons thinly sliced green onions

Dressing:

2 tablespoons white wine vinegar or cider vinegar

2 tablespoons olive or canola oil

1 tablespoon soy sauce

2 teaspoons sugar

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon pepper

            In a large resealable plastic bag, combine the chicken and teriyaki sauce.  Seal the bag and turn to coat; refrigerate for 1-2 hours. Drain and discard the marinade. In a large nonstick skillet coated with nonstick cooking spray, cook and stir the chicken for 5-7 minutes or until no longer pink. Refrigerate until chilled.

            In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad and toss to coat. Makes 4 servings.

Orange Bundt Cake

1 package (18-1/4 ounces) yellow cake mix

1 envelope whopped topping mix

3/4 cup orange juice

3/4 cup fat-free mayonnaise

3 eggs

1 tablespoon grated orange peel
 

Glaze:

1-1/2 cups confectioners sugar

2 tablespoons orange juice

            In a large mixing bowl, combine the first six ingredients; beat on medium speed for 2 minutes. Coat a 10 inch fluted tube pan with nonstick cooking spray and dust with flour. Pour batter into pan.

            Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients, drizzle over cake.

                        Ideas for Salsa

Lightly toast sliced French bread in the broiler. Top with shredded taco cheese, broil until melted. Top with salsa and cilantro leaves.

Cook macaroni and cheese according to box directions. Two minutes before pasta is done, add frozen cooked peeled shrimp. Cook, stirring until shrimp are hot. Drain, toss with cheese packet with salsa.

For an easy rice salad. Mix cooked chilled rice with black beans, corn, chopped avocado and salsa.

            If you don’t have balsamic vinegar use this idea. For each tablespoon needed, use I tablespoon cider vinegar or red wine vinegar plus 1/2 teaspoon sugar.

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."