The garage sale was held in our spacious garage during the Polish Day weekend (Aug. 8 and 9) here in Ivanhoe. It took over two weeks to prepare for the sale. Many items belonged to my mother. She had to give up her apartment as she is now a resident of the nursing home.
As my sister and I priced the various items, we were often reminded of years past. A single object could trigger a memory. It was sad to see some of those items go, but the family just doesn't have the space to keep them. We all have our own homes and our own "stuff" to contend with.
Since moving to Ivanhoe, I've had to downsize. I was able to sell the majority of things I put on the sale. It makes me feel better to know some one else will make use of them. Remaining items were donated to various thrift shops in the area. The trash bin is a last resort.
While I put some of my recipe books on the sale, I also picked up a few that belonged to my mom - couldn't help it. I have an addiction to cook books. I'm looking forward to trying some new recipes; especially those that mom had marked with a sticky note to draw her attention to them.
The garage sale featured a wide variety of stuff, covering the many tables that had been set up inside the garage. Floor space was also put to use. The rain didn't stop too many from attending the two-day sale.
I heard one person remark that if there was something we didn't have, she didn't need it!
From daughter, Sue
PORK CHOP SUPPER
4-6 pork chops
5-6 med. potatoes, unpeeled and cut into wedges
2 cups baby carrots
1 med. onion, cut in wedges
2 cans cr. of mushroom soup
1 soup can of water
1 soup can of milk
Brown chops in skillet with small amount of oil. Season with onion powder and pepper. Transfer chops to a greased baking dish. Add the vegetables. Combine soup with water and milk. Pour over vegetables and chops. Cover. Bake at 350 for 1-1/2 hours.
Variation: Use two large pork steaks and only 1 can of soup (diluted).
Love my pasta, veggies make it even better
ITALIAN VEGETABLE PASTA
6 oz. uncooked angel hair pasta
2 cups chopped zucchini
1 cup chopped fresh mushrooms
2/3 cup chopped green bell pepper
2/3 cup chopped sweet onion
2 cloves garlic, minced
4 tsp. olive oil
1 can (14.5 oz) diced tomatoes, undrained (Italian style)
14 pitted ripe olives, halved (med. size)
1/4 tsp. pepper
1/2 cup crumbled reduced-fat feta cheese
2 T. shredded parmesan cheese
Cook pasta according to package directions. Meanwhile, in large skillet, saute zucchini, mushrooms, green pepper, onion and garlic in oil until veg. are crisp-tender (cover part of the time). Stir in tomatoes, olives and pepper; heat through. Drain pasta. Top with vegetable mixture and cheeses. Yield: 4 servings.
Have leftovers? This is even better the second time around.
My brother, Cisco, shares a favorite recipe
EASY GRILLED VEGGIES
2 green bell peppers, cut up
1 red bell pepper, cut up
1 yellow or orange bell pepper, cut up
1 pkg. mushrooms, sliced
1 large sweet onion, sliced
Distribute vegetables in a greased 9 x 13 pan. Drizzle 1 (16-oz.) bottle of Italian dressing (oil based) over the vegetables. Cover pan with foil. Place on grill (med. heat) and cook for about 25 min.
Variation: May add pieces of cooked chicken.
No baking required
CORN FLAKE NOUGAT BARS
3 T. butter
32 large marshmallows
4 cups corn flakes
1/2 cup coarsely chopped walnuts
1/2 cup coconut
1/2 tsp. salt
12-oz. pkg. chocolate chips, melted
Melt together the butter and marshmallows over low heat, stirring constantly. Remove from heat and fold in cereal, nuts, coconut and salt. Press mixture into buttered 9 x 13 pan. Frost with melted chocolate chips.
End result: happy kids!
Food for thought: Nothing is impossible to the people who don't have to do it themselves.