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A keen sense of smell

November 14, 2012
By Pat Jensen , Marshall Independent

While listening to Prairie Home Companion on the radio, I heard Garrison Keillor say, "God made farts smell so deaf people can enjoy them as well." I had never thought of it that way before; and I don't know of anyone who really enjoys that particular odor.

The special powers of the body and mind (our senses), play a vital role in our lives. It's been said that if one sense is lost, the others become stronger. Since my eye sight and memory aren't what they used to be, that might explain my keen sense of smell.

The sense of smell is one that I'm happy to have. I may be subjected to farts from time to time (names shall remain anonymous to protect the guilty), but that's what room deodorizer is for!

We use our sense of smell in so many ways - we might smell smoke and save a life or get a whiff of baby's diaper and realize it's time for a change.

When walking among flowers in a summer garden, our sense of smell is very much appreciated. Even the scent of a single rose makes one smile.

Then, there's the smell of food cooking indoors or out. Just smelling food can make us feel good (and hungry). I think one of the reasons I enjoy cooking and baking is that I'm given the opportunity to smell foods as they are cooking. It's so comforting. I also derive a great deal of satisfaction from feeding others and love to see smiling faces and empty plates.

At this time of year, many of us especially enjoy the smell of chicken soup, roasted turkey, ham, hot biscuits, apple crisp or cider. But tasting it is even better!

Quick to make and very satisfying


7-1/2 cups water

1-1/2 cups sliced celery

1 cup thinly sliced fresh carrots

2-1/2 to 3 cups cubed cooked chicken

1 pkg. (6.9 oz.) chicken-flavored rice and vermicelli mix (Rice-A-Roni)

3 to 4 tsp. chicken bouillon granules

In a large saucepan, bring water, celery and carrots to a boil. Stir in the chicken, rice mix and bouillon. Return to a boil. Reduce heat; cover and simmer for 15 to 20 min. or until rice is tender.

Note: May substitute 2 (10-oz.) cans breast of chicken for cubed chicken.

Using a biscuit mix saves time


2 cups biscuit/baking mix

4 tsp. dry ranch salad dressing mix (Hidden Valley)

2/3 cup milk

2 T. butter or margarine, melted

1 tsp. dried parsley flakes

1/8 tsp. garlic powder

In a bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop from spoon 2 in. apart onto a greased baking sheet. Bake at 425 for 10 to 15 min. or until golden brown. Transfer to wire rack to cool.

In a small bowl, combine the butter, parsley flakes and garlic powder; brush over warm biscuits.

Yield: 9 biscuits

Note: Biscuits may be made smaller, but will need to adjust baking time.

Enjoy the sweet goodness of apples


7 cups sliced apples

2-1/2 tsp. flour

3/4 cup sugar

1-1/2 tsp. cinnamon

Combine to coat apple slices. Put in bottom of greased 10x15-in. glass baking dish.


1 cup quick oatmeal (dry)

1 stick marg. (cold)

1 cup packed brown sugar

1 cup flour

1/4 tsp. baking powder

1/4 tsp. baking soda

Pinch of salt

Combine in a bowl, mixing as you would pie crust. Spread the crumbly mixture evenly over apples in baking dish. Bake in a 350 oven for 35 min. or until browned.

You'll feel warm all over


2 qts. apple cider

1/2 tsp. lemon flavoring

1 (1-inch) stick cinnamon

3 T. honey

1/2 cup packed brown sugar

1/2 cup orange juice

5 whole cloves

Maraschino cherries

1 orange, sliced

Combine apple cider, lemon flavoring, cinnamon, honey, brown sugar, orange juice and cloves. Simmer for 20 min. Remove cinnamon stick and cloves. Serve hot. Garnish each serving with a cherry and orange slice.

A dash of humor

The teacher was explaining to her youngsters where the heart was - pointing to her chest. A little boy from the back of the class replied, "Mine is where I sit down." "Whatever gave you that idea?" asked the teacher. "Well," the youngster explained, "every time I do something good, my Grandma pats me there and says, "Bless your little heart."



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