I am frantically mowing the yard, picking weeds and trimming the hedge. All of this work needs to be done before the weekend so we can go to the lake and have some fun before harvest begins. It seems so strange to me that we exhaust ourselves preparing for a holiday.
I must keep in mind that the work is not going anywhere, the jobs will be waiting for me when I get home. The one job that I cannot put off is picking raspberries since after the weekend the fruit will be past ripe. The taste of summer raspberries is second to none and they won’t wait. Enjoy the fresh summer flavours.
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Spinach pasta salad
2 tablespoons lemon juice 30 mL
1 tablespoon cooking oil 15 mL
1 clove garlic, minced
(or 1/4 teaspoon powder) 1 mL
1/2 lb. boneless, skinless chicken 225 g
breast halves
2 cups pasta 500 mL
8 cups boiling water 2 L
1 teaspoon salt 5 mL
4 cups fresh spinach, stems removed 1 L
1 cup chopped tomato 250 mL
1/2 cup crumbled feta cheese 125 mL
1/3 cup black olives 75 mL
Parsley pesto dressing
1/2 cup chopped fresh parsley 125 mL
1/3 cup grated parmesan cheese 75 mL
1/3 cup oil 75 mL
1/4 cup pine nuts, toasted 60 mL
1/4 cup red wine vinegar 60 mL
2 cloves garlic, minced
(or 1/2 tsp. powder) 2 mL
1/4 teaspoon salt 1 mL
1/8 teaspoon pepper 0.5 mL
Combine lemon juice, oil and garlic in medium bowl. Add chicken. Turn until coated.
Preheat grill for five minutes or gas barbecue to medium. Cook chicken on greased grill for about five minutes per side until no longer pink inside. Transfer to large plate. Let stand for 10 minutes. Cut into 1/8 inch (three millimetre) slices. Cover to keep warm.
Cook pasta in boiling water and salt in large uncovered pot for 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to large bowl.
Add chicken and next four ingredients. Toss.
Dressing: Process all the ingredients in blender or food processor until smooth. Makes about 2/3 cup (150 mL) dressing. Drizzle over salad. Toss gently. Serves six.
Note: Chicken may be broiled in the oven instead of grilled.
Source: Most Loved Salads & Dressings by Company’s Coming Publishing.
Raspberry cream pie
Crust:
1 cup graham cracker crumbs 250 mL
1/2 cup sugar 125 mL
5 tablespoons butter, melted 80 mL
Filling:
1 package (8 ounces/250 g) cream cheese, softened
1/4 cup icing sugar 60 mL
2 teaspoons milk 10 mL
1 teaspoon vanilla 5 mL
Topping:
3/4 cup sugar 175 mL
3 tablespoons cornstarch 45 mL
11/3 cups cold water 325 mL
1/4 cup raspberry gelatin powder 60 mL
3 cups fresh raspberries 750 mL
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased nine inch (22 cm) pie plate. Bake at 350 F (180 C) for 10 minutes or until set. Cool on a wire rack.
For filling, in a small mixing bowl, combine the cream cheese, icing sugar, milk and vanilla. Carefully spread over crust.
For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.
Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Serves six to eight.
Saskatoon berry cake
2 cups all-purpose flour 500 mL
11/2 cups sugar 375 mL
1/2 cup cold butter or margarine 125 mL
1 teaspoon baking powder 5 mL
1 cup milk 500 mL
2 eggs, separated
2 cups saskatoons or blueberries, 500 mL
fresh or frozen
In a mixing bowl, combine flour and sugar. Cut in the butter until crumbly. Set aside 3/4 cup (175 mL) for topping. Add the baking powder, milk and egg yolks to remaining mixture and mix well. Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 9 x 13 inch (22 x 34 cm) pan. Sprinkle with berries and reserved crumb mixture. Bake at 350 F (180 C) for 30 to 35 minutes. If you are using frozen berries, do not thaw before using.
Zucchini cookies
1/2 cup butter, softened 125 mL
1 cup sugar 250 mL
1 egg
2 cups all-purpose flour 500 mL
1 teaspoon baking soda 5 mL
1 teaspoon cinnamon 5 mL
1/2 teaspoon salt 2 mL
1/4 -1/2 teaspoon cloves, optional 1-2 mL
1 cup finely shredded zucchini 250 mL
1 cup raisins 250 mL
1 cup chopped walnuts or pecans 250 mL
Frosting:
1/4 cup butter, softened 60 mL
4 oz. cream cheese, softened 125 g
1 teaspoon vanilla extract 5 mL
2 cups icing sugar 500 mL
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for two hours.
Drop by heaping teaspoonfuls two inches (five cm) apart onto lightly greased baking sheets. Bake at 375 F (210 C) for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small mixing bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in icing sugar until smooth. Frost cooled cookies. Yield: five dozen.
Source: Taste of Home magazine
Keep safe from lightning
Thunderstorms are commonplace in hot weather. During the summer months, lightning flashes occur about once every three seconds in Canada. There is nothing like listening to the rumblings of a powerful storm. My son asked me about where to be when lighting strikes. I got his answer from the Canada Safety Council.
In Canada, lightning kills six or seven people every year and seriously injures 60 to 70. The number of strikes is highest in southern Ontario.
Lightning usually strikes higher ground and prominent objects, especially those that conduct electricity. Anything metal poses a risk.
Lightning can strike several kilometres from its source, so early precautions are crucial.
Victims of lightning strikes may be suffering from burns or shock. Call for immediate medical help. Victims will not carry an electric charge and can be safely handled. If breathing has stopped, administer mouth-to-mouth or
cardio-pulmonary resuscitation.
During a thunderstorm
- Stay clear of high ground and open spaces.
- Seek shelter in a house, large building or motor vehicle. Don’t stand under a tree.
- If you are in an open field, bend down and put your hand on your knees. Maintain minimum contact with the ground. Don’t lie down.
- Avoid contact with metal. Stay at least 30 metres away from metal fences and take off shoes that have metal cleats.
- Stay away from water, including lakes and puddles.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team
Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
