The garden plot soil in the middle of January is cold and so are the turnips that are harvested from it. The cold soil only makes the turnips sweeter and easier to peel. You can use a potato or carrot peeler to make peeling turnips easier. Turnips make a great winter meal and can be prepared like mashed potatoes. For a hearty bowl of mashed turnips, peel and cut the turnips into half-inch cubes. Place in a pot and boil until you can stick a fork through them. Drain the water and add one stick light margarine, half pound of crispy fried bacon, drained and broken into small pieces, add one fourth cup sugar, one teaspoon salt, half teaspoon pepper and two teaspoons white Karo corn syrup. Stir and mash with a potato masher or mix with mixer. For creamy turnips, add a couple of teaspoons of Dukes mayonnaise.
We wish all of our Garden Plot readers of The Mount Airy News, The Yadkin Ripple and The Stokes News a very wonderful and Merry Christmas filled with love, joy and peace. It is our pleasure to write the column each week and share it with all of you. We thank these newspapers for publishing the column each week plus all of you who read it and we send our best to you.
The season of Christmas time is drawing near and Christmas Eve is only a little more than a week away. The approaching days before Christmas are always filled with excitement and expectations as we look forward to all the events that lead up to Christmas. It is our hope that the season of Christmas will always be near and dear to all of you and be filled with memories of love, joy and peace!
Apples and Waldorf salad go together like peaches and cream. The apples that add tartness to Waldorf salad are McIntosh apples peeled and cut into half-inch cubes stirred into two teaspoons of lemon juice and three teaspoons of sugar. Add one jar of drained red maraschino cherries and one jar of green maraschino cherries, cut the cherries into halves, one can Bartlett pears cut into cubes, one can mixed fruits, one can fruit cocktail, drained. Mix all fruits together and add one three ounce box of Jello instant vanilla pudding mix, one teaspoon vanilla extract, one teaspoon apple pie spices, one tub of Cool Whip and fold into the fruit mixture. Keep refrigerated.
On a cool autumn evening, nothing says fall like creamy mashed turnips. To prepare mashed turnips, peel about six or eight turnips and dice them into one inch cubes. Boil in water until you can stick a fork through them. Drain and mash them with a potato masher. Add a stick of light margarine, half teaspoon black pepper, one teaspoon salt, one tablespoon sugar or light Karo corn syrup and one tablespoon mayonnaise. Stir or blend until smooth and creamy.
Sweet bell peppers should be almost ready to harvest as the August sun shines down on them. Sweet bells are easy to process and freeze. All you have to do is cut off the tops, split them and remove the seed, and cut peppers into quarter inch cubes and place in pint or quart plastic containers. When you need them all during the year, pour what you need and place container back in freezer.
Sweet bell peppers should soon be ready to harvest as the midsummer sun shines down on them. Sweet bells are easy to process and freeze. All you have to do is cut off the tops, split them and remove the seeds and cut into half-inch cubes and place in quart and pint plastic freezer containers. When you need peppers for recipes all during the year, get a container and pour out what you need and place the container back in freezer.
The squash of summer are now ready for a harvest. You can enjoy them fried with onions or in a casserole or sonker. Summer squash are easy to can and enjoy in winter in sonkers and casseroles. You can use the yellow crookneck or straight neck. To process for canning, scrub the squash with vegetable brush, wash them and cut the squash into half inch cubes. Place the cubes in sterilized one quart jars and fill to within half inch of top of jar. Seal with sterilized lids and rings. Place in a pressure canner and process at ten pounds pressure for 25 minutes, when using the canned squash during winter, drain water from jars before using.
Tomatoes from the summer garden brighten any meal and they enhance the flavor of any vegetable dish they become a part of such as fried corn, with diced tomatoes mixed into the corn. Lima beans with diced fresh ripe tomatoes mixed in them is also a special taste treat. This special recipe calls for fresh tomatoes combined with other ingredients to make a tasty tomato dish on a warm summer evening. To prepare this recipe, you will need eight medium-sized firm freshly harvested tomatoes. Cut off tops of the tomatoes and scoop out the seeds and pulp and place the hollowed out tomatoes in a round glass plate. In a bowl, mix an eight-ounce pack of cream cheese (softened), three tablespoons mayonnaise, ten florets of fresh broccoli (diced), 12 strips of crispy fried bacon (diced), one peeled and diced cucumber. Mix all ingredients and spread into the hollowed out tomatoes. Cool in the refrigerator for an hour before serving. Garnish the tops of tomatoes with stuffed olives or tomato cubes.
The straight neck and crookneck summer squash should now be producing a harvest. Do not allow any of them to go to waste or get too large. Can them in quart jars to make squash casseroles and sonkers all winter long. To can the squash, wash and scrub the squash with a stiff brush. Cube the squash into half-inch cubes. Fill sterilized quart jars with the cubed squash, fill jars with hot water and seal with lids and rings. Place jars in a pressure canner and process at ten pounds pressure for 25 minutes. To use canned squash in winter, drain water from jar and use as you would fresh squash. Squash casseroles and sonkers in winter are a real treat.
You will need a package of Pillsbury nine inch pie shells, four chicken breasts (cooked and de-boned and cut into chunks), two potatoes (boiled and cubed), one cup of chicken broth, two carrots (peeled, cooked and cubed), one teaspoon salt, three fourth teaspoon poultry seasoning, half teaspoon pepper, one fourth cup plain flour, one fourth cup evaporated milk and half stick light margarine. Mix all ingredients and pour into a pie shell and cover with the other pie crust, bind the edges and cut slits in top of crust. Bake at 350 degrees for 50 to 60 minutes. Pie will serve four.
This is an easy sonker with a crust made of raisin bread slices. Peel and core 10 fresh apples. Cut the apples into half-inch chunks, add a tablespoon of lemon juice to the apple cubes. Mix in one cup sugar and half cup light brown sugar to cubed apples. Add one teaspoon apple pie spices, half cup milk, one stick light margarine, two teaspoons of corn starch, one teaspoon vanilla flavoring and half teaspoon cinnamon. Boil the apple mixture until apples are tender and the mixture thickens. Spray the bottom of a 13 x 9 x 2 inch baking pan or dish. Bake for 25 to 30 minutes or more if necessary. Make a sauce for the sonker by mixing one cup milk, half cup sugar, one teaspoon apple pie spices, one teaspoon vanilla. Mix all ingredients together to a boil on medium heat. Mix half cup cold water in a glass with three teaspoons of cornstarch. Pour a little of corn starch mixture at a time into sauce mixture until sauce gets thick as you desire. Pour sauce over the sonker. 2b1af7f3a8