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Growing a rainbow

June 26, 2013
By Pat Jensen , Marshall Independent

After the winter that lingered on much too long, I was eager to get into the garden. The majority of the planting was done on a very warm sunny day. It felt wonderful to be outdoors.

This season, I'm being more selective in my choices of what to plant. The garden space is limited, so I will try to grow the veggies we most enjoy.

After making a list, it was time to shop for seeds and bedding plants. I came home with bell pepper plants (green and yellow), and three varieties of tomato plants. Seeds included radishes, cucumbers, green beans, yellow squash and zucchini.

As the plants mature, there will be no lack of color. Not to mention all the flavors and health benefits that the vegetables will provide.

TATER-TOPPED CASSEROLE

1-lb. reg. pork sausage (try Jimmy Dean)

1 cup chopped onion

1 can cream of mushroom soup

3/4 cup milk

1/8 tsp. black pepper

1/4 tsp. Seasoned salt

1/4 tsp. garlic powder

1/4 tsp. Mrs. Dash (table blend)

1 can (14.5 oz.) sliced green beans, drained

1 can (14.5 oz.) whole kernel corn, drained

Frozen tater tots

8 ounces shredded cheddar cheese

In a skillet, brown sausage and onion together. Drain off fat. Add mushroom soup, milk and seasonings. Mix well. Place this mixture in a greased 9 x 13 glass baking dish. Over the top, evenly distribute the green beans and corn. Then top with tater tots (single layer) and lastly, the shredded cheese. Cover dish with foil. Bake at 350 for about 60 min. Remove from oven and let stand a few minutes before serving.

Note: 2 cups corn (frozen, thawed and drained) may be substituted for canned corn. Ground beef or turkey may be used in place of pork sausage.

STACK-UP PIZZAS

6 flour tortillas (about 7-in.)

3/4 cup pizza sauce

8 oz. part-skim mozzarella cheese, shredded

TOPPINGS...

sliced mushrooms

chopped onion (saute)

chopped bell peppers (saute)

pepperoni slices

crumbled cooked Italian turkey sausage

sliced tomatoes

olives .....

Heat oven to 350. Place two tortillas (side by side) on a baking sheet. Top each tortilla with 2 T. pizza sauce and 1/4 cup cheese. Repeat until each stack has three layers. Add desired toppings. Bake for about 15 min. or until cheese has melted. Serves 2.

VEGGIE CHEESE SALAD

1 med. red onion, coarsely chopped

12 cherry tomatoes, halved

4 cups broccoli florets

1/2 cup cubed mozzarella cheese

1/2 cup red wine vinaigrette

Combine onion, tomatoes, broccoli and cheese. Drizzle vinaigrette over all. Marinate. Serve in pretty bowl.

RHUBARB JELL-O

4 cups rhubarb, diced

1 cup sugar

2-3/4 cups water

1 (6-oz.) pkg. strawberry Jell-O

Cook rhubarb, sugar and water until rhubarb is tender. Remove from heat. Add Jell-O and stir until dissolved. Pour into serving dish and chill until thickened. Yield: 6 cups.

Note: Garnish with whipped topping and fresh strawberry slices, if desired.

CEREAL COOKIES

1 cup granulated sugar

1 cup packed brown sugar

1 cup veg. shortening

2 eggs

1 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. baking powder

2 cups flour

2 cups oatmeal (uncooked)

1/2 cup coconut

1 cup chocolate chips

1 cup corn flakes

1 cup Rice Krispies

Cream together the sugars, shortening, eggs and vanilla. Gradually add the soda, salt, baking powder and flour. Mix well. Stir in remaining ingredients. Drop by spoonfuls onto greased baking sheet. Bake at 350, about 12 min.

Variation: Omit corn flakes and add 2 cups Rice Krispies.

Food for thought: Kind words and kind deeds keep life's garden free of weeds.

 
 

 

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