Summer evenings are so peaceful. On a clear night you can see the moon and the twinkling stars, backed with the blue sky of dusk. I could just sit in my chair and gaze, but my private time is cut short because each night I hear, “Mom, we are not coming in yet, it is still daytime.”
Do my children not realize that it is approaching 10:30 in the evening and they will never get up in the morning? The beauty of it is, they are just being kids. They do not have a care in the world except what to play next.
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So why do their parents try to cut this fun short? Like generations before me, I have used the lines, “you will understand when you have children of your own” and “it is for your own good,” but they still frown at me when they come through the door. Fortunately, when they do finally hit the sheets, it is only about two seconds to dreamland. All is quiet.
I have the same trouble at mealtimes. It is so nice out that stopping playtime and coming in to eat is almost a crime. The good news is that we humans are quite adaptable. We can picnic in the backyard, eat on the deck or on the beach. Everyone wins. We stay outside and consume some food. Finger food, that is.
All you need are a few easy recipes, chilled bottled water and a cooler. You are set.
Start your picnic with this tangy fruit dip that I love with fresh strawberries and grapes. It is so fun to dip.
Tangy fruit dip
Combine:
1 4 serving pkg of vanilla instant pudding
1/2 cup milk 125 mL
Beat until smooth.
Fold in with wire whisk:
2 cups stiff whipped cream 500 mL or frozen whipped topping
2 tbsp amaretto or orange juice 25 mL
Refrigerate and serve with fresh fruit pieces.
Hamburger loaf
1 loaf of frozen bread dough, thawed (I often substitute fresh dough from the bread machine)
1 lb lean ground beef 454 g
1 tsp seasoning salt 5 mL
2 eggs, separated 2
1 tbsp parmesan cheese 15 mL
1 tbsp olive or vegetable oil 15 mL
1 tsp oregano 5 mL
1/4 tsp pepper 1 mL
1/2 cup spaghetti sauce 125 mL
2 cups mozzarella cheese 500 mL
Cook ground beef in a skillet and season with seasoning salt. Add more or less depending on your taste. Add onion or green peppers if desired.
On a greased baking sheet, roll out dough into a rectangle, making it as thin as possible but still rollable.
In a bowl, combine egg yolks, parmesan cheese, oil, oregano and pepper. Brush over the dough. Spread spaghetti sauce over the dough, sprinkle ground beef and top with mozzarella.
Carefully roll the dough, starting with a long side, jelly-roll style. Pinch the seams to seal and tuck ends under. Place seam side down and brush with egg whites. Cook immediately at 350 F (180 C) for 35 minutes or until golden. Cool slightly and slice. These treats are also good cold.
Chicken salad wraps
6 plain or whole wheat wraps
2 cups cubed cooked chicken 500 mL (I have used canned chicken)
1 cup halved, seedless red 250 mL grapes
1 cup chopped cucumber 250 mL
1/2 cup mayonnaise 125 mL
1/4 tsp Chinese five spice 1 mL
In a large bowl combine the chicken, grapes, cucumber, mayonnaise and spice.
Line wraps with lettuce if desired; fill with the chicken mixture. Place filling on the lower half of the wrap. Fold the lower third over the filling. Fold one side of the wrap over, leaving the other end open. Roll up from the bottom.
Fruit tart
Here is a decadent sweet from the Taste of Home Magazine. It’s my favourite.
1 cup all-purpose flour 250 mL
1/2 tsp salt 2 mL
1/4 cup oil 50 mL
2 tbsp milk 25 mL
1 cup diced fresh or frozen 250 mL
rhubarb, thawed
1 cup fresh or frozen 250 mL
raspberries, thawed
1 /2 cup sugar 125 mL
2 tbsp quick cooking tapioca 25 mL
Glaze:
6 tbsp confectioners sugar 75 mL
1 tsp water 5 mL
1/8 tsp almond extract 5 mL
In a bowl, combine the flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least one hour.
In another bowl, combine fruit, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment lined baking sheet. Cover with waxed paper and roll dough into an 11 inch (28 cm) circle. Removewaxed paper.
Spoon the fruit mixture over the dough, leaving two inches (five centimetres) around the edges. Fold edges over the fruit, leaving the centre open. Bake at 400 F (200 C) for 25 to 30 minutes or until the crust is golden.
Combine glaze and drizzle over the warm tart. Makes two large servings.
You can substitute seasonal fruit like peaches, apples and blueberries for the rhubarb. If using frozen fruit, measure frozen and thaw completely. Drain in a colander, but do not press the liquid out.
Sweet tooth picnic cake
2 squares of unsweetened chocolate
11/4 cups flour 300 mL
1/2 tsp baking soda 2 mL
1/2 tsp salt 2 mL
1 egg
1 cup sugar 250 mL
3/4 cup cold water 175 mL
1/3 cup oil 75 mL
1 cup chocolate chips 250 mL
Melt chocolate squares and cool for 10 minutes. Combine flour, soda and salt; set aside. In a mixing bowl, beat the egg and sugar. Beat in water and oil. Stir in melted chocolate and dry ingredients; mix until blended. Pour batter into a greased eight inch (20 cm) square baking pan. Sprinkle with chocolate chips. Bake at 350 F (180 C) for 30 to 35 minutes until an inserted toothpick comes out clean.
You can also sprinkle butterscotch chips, Skor chips or chopped pecans on top for variety. They are all delicious.
Recipe request
Dear TEAM: I have been searching for a ham lasagna recipe. I had it years ago, and remember it being a very creamy, cheesy lasagna. – J.S., via internet
Dear J.S.: Here is a ham lasagna that I have enjoyed. It also contains chicken.
Creamy lasagna
11/2 cups fresh mushrooms, 375 mL
sliced
1 large onion, chopped
1 green pepper, chopped
1/4 cup butter or margarine 50 mL
1/2 cup flour 125 mL
11/2 cups milk 375 mL
11/2 cups chicken broth 375 mL
11/2 cups frozen broccoli, 375 mL
thawed and drained
2/3 cup parmesan cheese 150 mL
1/2 tsp salt 2 mL
1/2 tsp pepper 2 mL
1/8 tsp nutmeg 0.5 mL
12 lasagna noodles, cooked
and drained
2 cups cubed, cooked ham 500 mL
2 cups Swiss cheese 500 mL
2 cups cooked chicken 500 mL
In a large skillet, sauté mushrooms, onion and green pepper in butter.
Stir in flour until blended, gradually add milk and broth. Bring to a boil; cook and stir for two minutes or until thickened. Stir in broccoli, parmesan, salt, pepper and nutmeg.
Spread two cups (500 mL) of the broccoli mixture into a greased nine x 13 (22 x 34) pan. Top with four noodles. Layer with two cups (500 mL) of the broccoli mixture, 11/2 cups (375 mL) ham, 2/3 cup (150 mL) Swiss cheese, four noodles, two cups (500 mL) broccoli mixture, chicken, 2/3 cup (150 mL) Swiss cheese, four noodles and remaining broccoli, Swiss cheese and ham. Cover and bake at 350 F(180 C) for 35-45 minutes. Makes 12 servings.
Removing odour
Dear TEAM: My cat in her old age forgot where the litter box was and we can’t get rid of the smell. I’ve tried scrubbing bleach, Mr. Clean and Febreze but nothing seems to help. Do you have any suggestions other than burning down the house? -M.M. via the Internet.
Dear M.M.: Pet odour is a protein-based problem. You must use an enzyme product to digest the proteins. Specialized products such as these are available at pet supply and some hardware stores. Spray the area and place plastic over. Then cover with something heavy. Leave for 24 hours and lift off. Allow the area to dry thoroughly and dry test the spot for smell. You may have to repeat if the odour lingers. Once eliminated, treat the spot with a carpet cleaner like Spot Shot. Another cleaner that I like is TKO, available in grocery and hardware stores. You can use it after you have used your enzyme spray.
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.
