Summertime means eating juicy peaches and plums and buttery corn on the cob, relaxing in a hammock with an enticing book and bike riding on a summer evening. With the summer holidays coming to an end, I am savouring every moment.
On the Prairies, we have experienced a wet season so far.
For farmers at this time of year, the best sight is dust haze on the horizon, evidence of machinery working in the distance.
Part of getting back into routines is trying new menus that include local and seasonal produce.
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Blueberry kuchen
You will love the deep blue colour of the baked berries. It’s great for coffee breaks.
1 1/2 c. flour 375 mL
3/4 c. sugar 175 mL
2 tsp. baking powder 10 mL
1 1/2 tsp. grated lemon peel 7 mL
1/2 tsp. nutmeg 2 mL
1/4 tsp. salt 1 mL
2/3 c. milk 150 mL
1/4 c. butter, melted 60 mL
1 egg, beaten
1 tsp. vanilla 5 mL
2 c. fresh or frozen blueberries 500 mL
(do not thaw berries before using)
Topping:
3/4 c. sugar 175 mL
1/2 c. flour 125 mL
1/4 c. butter, melted 60 mL
In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg, vanilla and beat for two minutes.
Pour into a greased 9 X 13 inch (22 X 33 cm) baking pan. Sprinkle with blueberries.
In a bowl, mix the sugar and flour, cut in the butter and sprinkle over the berries. Bake at 350 F (180 C) for 40 minutes or until browned. Cut into 12 servings. Source: Quick Cooking Magazine.
Chicken and dilly red potato casserole
4 tbsp. flour 60 mL
1/4 tsp. paprika 1 mL
5 boneless chicken breasts
2 tbsp. oil 30 mL
5 medium potatoes, peeled and sliced
2 c. carrots, halvedand chopped500 mL
1/2 c. sliced mushrooms 125 mL
1 10 oz. can cream of mushroom soup, undiluted 284 mL
1/4 c. chopped onion 60 mL
1/4 c. milk 60 mL
1 tsp. Montreal chicken spice 5 mL
1 tbsp. fresh chopped dill leaves 15 mL
1/4 tsp. each salt and pepper 1 mL
Coat the chicken one piece at a time with flour and paprika and brown in an oiled skillet.
Place the sliced potatoes, carrots, mushrooms and onion in a slow cooker.
Combine the remaining ingredients and pour half of the mixture over the vegetables.
Place the browned chicken into the slow cooker and top with the remaining soup mixture.
Cover and cook on high for four hours or low for eight.
You can also roast this dish in the oven at 375 F (190 C) for 1 1/2 hours.
Serves five.
Peach dessert
My neighbour gave me this recipe six years ago. We cannot wait for peach season each year so we can make it.
6 c. sliced and peeled peaches 1.5 L
1/4 c. brown sugar 60 mL
2 tbsp. flour 30 mL
1 tsp. lemon juice 5 mL
1/4 tsp. nutmeg 1 mL
1/2 tsp. cinnamon 2 mL
Topping
1c. flour 250 mL
1c. sugar 250 mL
1 tsp. baking powder 5 mL
1/4 tsp. salt 1 mL
1/2 c. softened butter 125 mL
Combine the peaches with sugar, flour, lemon juice and spices.
Place the peaches in a 9 X 13 inch (22 X 33 cm) pan.
For the topping, combine flour, sugar, baking powder and salt. Cut in butter until mixture is well combined and sprinkle over peaches. Lightly press topping down onto the peach mixture.
Bake at 375 F (190 C) for 35 to 40 minutes. Serves 10.
Serve with vanilla ice cream.
Kool-Aid play clay
Take time to make this fun recipe with the children in your life.
2 1/2 c. flour 625 mL
1/2 c. salt 125 mL
2 pkg. Kool-Aid unsweetened drink mix, flavour of your choice 12 g
2 tbsp. cream of tartar 30 mL
2 c. boiling water 500 mL
3 tbsp. oil 45 mL
Combine the first four ingredients in a mixing bowl. Add the boiling water and oil, then stir for three to four minutes or until cooled. Knead with hands on a floured surface until the dough is totally blended. Add additional flour one teaspoon (5 mL) at a time if dough is sticky. Store in the refrigerator in an airtight container. Source: kraftcanada. com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com
