Kitchen Delights 6/23/19

When the temperature is just around 80 degrees with no humidity, that’s the weather I like. I’ve had three major projects on my to-do list, and I just finished the last one. What a great feeling. I’m going to reward myself by going shopping to my two favorite stores. Because I don’t drive anymore, I have this amazing “taxi lady” named Connie. Thank you Connie!

Superstar Spinach Salad

1 cantaloupe half, seeded & peeled

7 c. torn fresh spinach

1-1/2 c. cubed fully cooked ham

1 c. thinly sliced red onion

1/2 c. halved green grapes

1/2 c. halved red grapes

DRESSING:

3 T. sugar

2 T. orange juice

2 T. vinegar

1 T. grated onion

1 tsp. poppy seeds

1-1/2 tsp. orange zest

1/8 tsp. pepper

1/3 c. vegetable oil

1/3 c. chopped pecans, toasted

Cut melon half into rings. Cut rings with a 1-1/2 in. star-shaped cookie cutter, or into 1-in. pieces; place in a bowl.

Add spinach, ham, onion and grapes. Chill at least 2 hours. In a blender or food processor, combine sugar, orange juice, vinegar, onion, poppy seeds, zest, pepper and oil; blend until smooth. Chill.

Just before serving, pour dressing over salad. Top with pecans.

Yield: 6 servings

Cornmeal Cheese Muffins

1-1/2 c. flour

1/2 c. yellow cornmeal

1/3 c. sugar

1 T. baking powder

3/4 tsp. salt

1/2 c. small-curd cottage cheese

3/4 c. milk

1/4 c. vegetable oil

1 egg

1/2 c. shredded cheddar cheese

1 tsp. dill weed

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add milk, oil and egg. Add to dry ingredients; stir just until moistened. Fold in cheese and dill weed.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 20 minutes. Dark colored pans, bake at 350 degrees.

Yield: 1 dozen

Crispy Fried Chicken

4 c. flour, divided

2 T. garlic salt

1 T. paprika

1 T. pepper, divided

2-1/2 tsp. poultry seasoning

2 eggs

1-1/2 c. water

1 tsp. salt

2 broiler/fryer chickens, 3-1/2 to 4 lbs. each, cut up

Cooking oil for deep fat frying

In a large resealable plastic bag or shallow bowl, combine 2-2/3 c. flour, garlic salt, paprika, 2-1/2 tsp. pepper and poultry seasoning.

In another bowl, whisk eggs and water; add salt and remaining flour and pepper. Dip chicken in egg mixture, than shake or dredge in flour mixture.

Heat oil in deep-fat fryer to 365 degrees. Fry chicken, several pieces at a time, for about 10-12 minutes, turning once, frying until golden brown and crispy.

Place in a pan; transfer pan to 325 degree oven, to keep warm as you finish frying the chicken pieces.

Yield: 8 servings

Creamy Banana Lettuce Salad

1 large firm banana, sliced

1/2 tsp. fresh lemon juice

3 T. mayonnaise

1/2 tsp. sugar

2 c. torn mixed salad greens

5-6 strawberries, sliced

1 T. salted peanuts, chopped

Lightly toss banana slices with lemon juice. Add 1/4 cup of the banana slices to a small bowl; stir in mayonnaise and sugar.

In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing. Sprinkle with peanuts.

Yield: 2 servings

Triple Fudge Brownies

3.9 oz. pkg. instant chocolate pudding mix

18-1/4 oz. pkg chocolate cake mix (dry mix)

12 oz. pkg. semi-sweet choc. chips

Powdered sugar

Vanilla ice cream, optional

Prepare pudding according to package directions. Whisk in cake mix immediately. Stir in chocolate chips. Pour into a greased 10x15 inch baking pan. Bake at 350 degrees for 25-30 minutes. Dust with sifted powdered sugar. Serve with ice cream.

Yield: 4 dozen bars

Graham Cracker Bars

No Baking & Yummy

Graham crackers

1-1/2 c. dry roasted peanuts, chopped

12 oz. bag milk chocolate chips

1 c. butter (2 sticks)

1 c. light brown sugar

2 T. white corn syrup

Spray a 9x13 inch pan with no-stick spray. Line with graham crackers to cover bottom of pan. Sprinkle on peanuts and chocolate chips.

In a quart saucepan, melt butter, add brown sugar and syrup. Bring to a rolling boil, cook for 3 minutes while stirring. Drizzle mixture over the top. Let cool before cutting into bars. Don’t refrigerate!

Yield: 3 dozen bars

Helpful Hints:

• Most outside flowers need fertilizer every two weeks, except impatiens. Too much fertilizer and impatiens will only produce more green leaves.

• Hang hummingbird feeder above your rose bushes to keep aphids away.

• Once you see melons appear on the vines, place on small tin can turned upside down (empty tuna cans work great). This keeps the melon off the ground, the metal soaks up the sun’s heat. It also helps the melons to ripen faster.

• After peas stop producing, cut them down with the lawnmower. Water several times and watch them start to produce again.

• To protect plants from cut worms, sprinkle a ring of cornmeal around each plant.

• To keep ants from following a trail into the house, wipe the trail area with vinegar.

• To protect apple trees from gray fruit flies, place one banana peel, 1 cup sugar, 1 cup white vinegar with 1/2 gallon water in a gallon jug. Shake well, open, place on a sturdy low branch.

“Be specific in your prayers if you want specific answers.”