April
Gardener
|
Recipes For The Month of April
|
April 1
"Small April sobbed
I'm going to cry!
Please give me a cloud
To wipe my eye!
Then, 'April Fool!'
She laughed instead
And smiled a rainbow
Overhead!"
-Eleanor Hammond
"All things ready with a will
April's coming up the Hill."
-Mary Mapes Dodge
Baked Alaska
back to the top
4 eggs whites
1/2 teaspoon cream of tartar
4 tablespoons vanilla
1/2 teaspoon vanilla
1 9"x13" sponge sheet cake
1 quart brick ice cream
Beat egg whites and cream of tartar until stiff, adding sugar gradually and beating constantly. Add vanilla. Cover a baking board of flat cookie sheet with white paper; arrange cake on paper. Cutting the ice cream into 3 even layers, cover cake, letting cake extend about 1/2 inch beyond ice cream. Cover ice cream and cake entirely with meringue; spread smoothly. Bake in 450 degree oven until lightly browned, about 4 to 5 minutes. Slip the cake from the paper onto a serving paper. Serve immediately.
*Baked Alaska was an original dish created by Chef Charles Ranhofer in 1867 at Delmonicos Restaurant in New York City. It seems to fit the theme of April Fool's Day, where surprises can include hidden ice cream. To add even more delight to the spirit of April Fool's Day, why not serve dinner backwards? Begin with Baked Alaska, serve Herbed Pizza Crust with Garden Veggies for the main course and finish with Firecracker Salad. No fooling with that meal, just good food and fun.
April 2
"A little seed
For me to sow...
A little earth
To make it grow...
A little hole,
A little pat...
A little wish
And that is that.
A little shower...
A little while
And then - a flower!"
-Mabel Watts
"To understand and to be understood makes our happiness on earth"
-German Proverb
Potpourri Beet Salad
back to the top
1 large beet
1 large carrot
1 large green apple
1 cup chopped pecans
1/2 cup coconut
2 tablespoons lemon juice
1 tablespoon minced ginger
1 tablespoon sesame oil
2 tablespoons chopped parsley
Peel and shred beet. carrot and apple. Combine in a bowl. Add nuts, coconut, lemon juice, ginger and oil; toss to mix. Refrigerate 2 to 4 hours; toss before serving. Sprinkle with parsley
Germans understand the happiness of a good meal. They have enjoyed the heavier foods such as Bratwurst and sauerkraut. However, they have always dined on lighter and fresher meals that are now considered very heart healthy, including the above salad. Serve with Asparagus Stuffed Steak and Sunflower Cookies.
April 3
"The Wind and the Sun once met,
And together they made a bet,
Said the Wind: "Over there, there's a man-
I can blow his cloak off, I can!
That's something I'll bet you can't do,
I'll prove I'm more powerful than you!"
He blustered and roared as he spoke.
The man shivered and drew close his cloak.
And the fiercer the fierce Wind blew,
The closer that cloak the man drew.
Then the Sun, glowing soft and mild,
Shone warmly and gently and smiled.
And the warmer he shone, what a joke!
The man took off his cloak.
Said the Sun: "Gentle warmth evermore
Will do more than bluster and roar!"
-Adapted from Aesop
Asparagus and Shrimp Augratin
back to the top
1 pound asparagus, cooked till tender crisp
2 tablespoons butter
1/2 cup sliced fresh mushrooms
1 cup deveined, cleaned shrimp
1/4 cup half-and-half
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
Place the cooked asparagus in a greased 8"x8" baking pan. In a small skillet, melt the butter and saute the mushrooms and shrimp for 5 to 6 minutes, or until shrimp is pink and cooked. Remove from heat and add the cream, salt and pepper. Pour the sauce over the asparagus. Combine the cheese and sprinkle over the dish. Broil in oven until cheese is melted and browned. Serve immediately.
*While the days grow longer, most of the country is still too chilly for planting. However, in the warmer southern climates, asparagus is shooting up in full force, and this is when it is the freshest, fullest and plumpest. Be sure you don't miss out! Excellent alone, or serve with Carrots and Leek Medley and Cherry Hazelnut Rolls.
April 4
"The history of the world is the record of man in quest of his daily bread and butter."
-Hendrik Willem Van Loon
"There will always be an England
While there's a country lane
Wherever there's a cottage small
Beside a field of grain."
-Clark Ross Parker
Bacon Muffins
back to the top
2 slices bacon
1 egg, beaten
1 cup milk
2 cups flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
2 tablespoons sugar
2 tablespoons melted bacon drippings
Chop bacon and fry in skillet until crispy. Spoon bacon pieces onto a paper towel to drain, reserving 2 tablespoons drippings. In a small bowl, combine egg, milk and bacon dripping; set aside. In large bowl, combine flour, salt, baking powder and sugar. Add bacon bits and stir until mixed. Add egg mixture to dry ingredients and stir only until all moistened. Spoon the batter into greased muffin tins. filling them 2/3 full. Bake in 425 degree oven for 15 to 20 minutes, or until golden brown. Serve hot with butter or jelly.
Bacon? Unless you are a low carb follower, you might be cringing about now. Let's consider the damage done if you were to enjoy one of these muffins. They compare to any other type of muffin in the amount of fat they contain, roughly 30% of the calories coming from fat. Granted, it is saturated fat, but 10-12 grams per day of saturated fat is till considered within healthy guidelines given by the American Heart Association. It is far better to enjoy moderate amounts of traditional food items that are slightly higher in fat, than to strictly follow very low fat, or for that mater, very low in any nutrient, such as carbohydrates. Many fat free or sugar free items have substituted salt or other unhealthy items. Often these foods heave us feeling deprived or just plain hungry and we then have a lapse of willpower and binge on those no-no foods, thus really offering no benefit and perhaps more damage through overall excess calories. So, go ahead and enjoy - just remember balance, moderation and exercise.
April 5
"Remember, every flower that ever bloomed had to go through a whole lot of dirt to get there."
-Barbara Johnson
"Quickly one of them ran and got a sponge and filled it with vinegar and tied it to a stick and gave it to Jesus to drink."
-Matthew 27:48 (NCV)
Cranberry Vinegar
back to the top
3/4 cup white vinegar
3/4 cup water
3/4 cup sugar
1 cinnamon stick
1 (12 ounce) package of fresh or frozen cranberries
In a saucepan, bring vinegar, water, sugar, cinnamon stick and cranberries to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into bottles or jars. Seal tightly. Discard cinnamon stick and cranberries. Chill vinegar until ready to use. Use in place of white or apple vinegar when making salad dressings.
Blueberry Vinegar
back to the top
3 cups fresh blueberries
2 cups rice vinegar
2 tablespoons honey
In a saucepan, bring 1 1/2 cups blueberries and vinegar to a boil. Reduce heat and simmer for 3 minutes. Stir in honey and remove from heat. Strain through a fine sieve into bottles or jars. Discard cooked berries. Add the remaining fresh berries to vinegar. Seal tightly with nonmetallic lids. Chill vinegar for up to 6 months. Discard berries when using.
*Making our own vinegar allows you to tailor to personal flavors and is less expensive than those sold at specialty markets. Using interesting bottles of different shapes and sixes makes for very creative fun. Don't neglect garage sales dollar stores and thrift shops for finding inexpensive versions. To sterilize, fill clean bottles with boiling water and let set for 10 minutes.
April 6
"Lord, you clothe the lilies,
you feed the birds of the sky,
and the deer to the waterside,
you multiplied loves and fishes,
and changed the water to wine;
come to our table as giver,
and as our guest to dine."
-Mealtime Blessing
"Under that heat haze the great garden lived like a happy beast, released from the world, far from everything, freed from everything."
-Emile Zola
Grilled Cheese Sandwich on Tomato Bread
back to the top
8 ounces canned whole tomatoes
1 package dry yeast
1 tablespoon sugar
3 1/2 - 4 cups flour
1/2 cup finely chopped onion
1/2 teaspoon salt
2 tablespoons butter, softened
Slices of American, mozzarella and Swiss cheese
Softened butter
In a blender, puree the tomatoes with their juice. Heat the puree over low heat until warm. Remove from heat and cool for several minutes and pour into a large bowl. Add the yeast and the sugar and let stand for about 10 minutes, or until foamy. In a separate bowl, combine 3 1/2 cups of flour, the onion and salt. Cut in the butter until the mixture is coarsely blended. Add the yeast mixture and beat until dough is stiff, adding up to an additional 1/2 cup flour. Turn the dough onto a floured surface and knead for 5 to 7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth and place in a warm place. Let rise for about 1 hour, until double in size. Punch dough down and divide into 2 equal parts. Shape into loaves and place in greased and floured 9"x5" loaf pans. Cover again and let rise an additional 30 to 40 minutes. Bake in 375 degree oven for 35 to 40 minutes, until hollow sounding when tapped. Let cool for 5 minutes and remove from pans. When loaves cool, cut into 1/2 - inch slices.
*For sandwiches, place cheese slices between bread and butter outsides of bread generously. Brown each side in hot skillet until toasty-golden.
April 7
"May you have a good sowing,
And a gallant cop;
May your weeds never begin,
Your flowers never stop;
May your radishes be bright,
Your new potatoes succulent,
Your leeks all gentleness,
Your roses truculent."
-Marie de L. Welch
"Cooking should never be frantic or angry or rushed because the most important ingredient is the spirit."
-Nora Ephron
Creamy Leek Soup
back to the top
1/4 cup butter
4 medium leeks, cleaned and sliced
1 medium yellow onion, chopped
2 celery stalks, thinly sliced
6 cups chicken broth
1 bay leaf
1 teaspoon salt
2 tablespoons snipped fresh parsley
1 1/2 tablespoons snipped fresh thyme
1 teaspoon white pepper
1 pound fresh spinach, washed and patted dry
1 cup half and half
In a heavy, large saucepan, melt butter over medium heat. Add leeks, onion and celery. Cook for about 10 minutes, stirring occasionally. Add chicken broth, bay leaf, salt, 1 tablespoon of parsley, thyme and pepper. Remove stems from spinach and add to saucepan. Bring mixture to boil. Reduce heat, cover and simmer 20 minutes. Remove bay leaf. Pour soup into blender in batches and pure about 15 seconds each, on high speed. Return to saucepan. Stir in half and half and remaining tablespoon of parsley. Heat over low heat; do not boil. Serve immediately.
*Serve with Herbed Croutons as an appetizer. Or add Wheat and Barley Bowl for a complete light luncheon.
April 8
"A good soil, like a good foe, must not be either too fat, or heavy, or cold, or wet, or dry, or greasy, or hard, or gritty, or raw; it ought to be like a bread, like gingerbread, like a cake, like leavened dough; it should crumble, but not break into lumps, under the spade it ought to crack, but not to squelch; it must not make slabs lumps, or blocks, or honeycombs, or dumplings; but , when you turn it over with a spade, it ought to breath with pleasure and fall into a fine and puffy tilth. That is a tasty and edible soil, cultured and noble, deep and moist, permeable, breathing and soft - in short, a good soil is like good people, and as is well known there is nothing better in this vale of tears."
-Karel Capek
Cornmeal Bundt Cake
back to the top
1 cup butter
5 eggs
1 cup lemon yogurt
2 1/2 cups flour
1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups sugar
1/2 cup honey
1 teaspoon vanilla
1 (8 ounce) can crushed pineapple, drained
Cream Cheese Frosting
Allow butter, eggs and yogurt to stand at room temperature for 30 minutes. In a bowl, combine flour, cornmeal, baking powder and baking soda; set aside. In a large mixing bowl, beat butter on high for about 1 minute, or until light. Gradually add sugar, continuing to beat on high for 8 to 10 minutes, or until light and fluffy. Add vanilla and honey. Add eggs, one at a time, scraping the sides of the bowl often. Alternately add flour mixture and yogurt to egg mixture, beating on low until each just combined. Stir in drained pineapple. Pour batter into a greased Bundt pan. Bake in 325 degree oven about 60 to 65 minutes, or until toothpick comes out clean. Cool in pan for 10 to 12 minutes, and then carefully turn out onto wire rack to cool completely. When cool, frost with Cream Cheese Frosting.
*This fancied-up version of the typical cornmeal bread is dearly loved by those who enjoy the nutty, coarse taste of cornmeal. Instead of using frosting, top a slice of cake with Brandied Hot Fruit for another delicious dessert.
April 9
"Simple and fresh and fair from winter's emerging,
As if no artifice of fashion, business, politics, had ever been,
Forth from its sunny nook of shelter'd grass - innocent, golden, calm as the dawn,
The spring's first dandelion shows it trustful face."
-Walt Whitman
"I see God's fingerprints in his handiwork:
a sunrise,
a shooting star,
a lilac bush,
a newborn's smile."
-Patsy Clairmont
Spinach and Cabbage Slaw
back to the top
8 cups shredded iceberg lettuce
5 cups shredded spinach
4 cups shredded red cabbage
3 cups shredded green cabbage
1 cup mayonnaise
1/4 cup honey
2 tablespoons milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
In a large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine mayonnaise, honey, milk, garlic powder, salt pepper and celery seed; cover and refrigerate. Just before serving, pour dressing over the salad greens and toss to coat. Serve immediately. This does not hold up for more than a day, so do not make in advance.
*If you are from one of the generations that delight in dandelion greens - either from the old school where you ate what was available, or the new school that considers these fuzzy greens to be healthy, try incorporating a handful into the slaw mix. If you aren't from one of those schools, go ahead and try it - and if you like it, think about what else you can learn for other generations handiworks.
April 10
"The Lord will guide you always; he will satisfy your needs in a sun scorched land and will strengthen your frame. You will be like a well-watered garden, like a spring whose waters never fail."
-Isaiah 58:11 (NIV)
"If you're interested in cooking, you're interested in cooking, you're also just naturally interested in art, in love, and in culture."
-Madame Jehane Benoit
Fettuccine with Avocado and Ham
back to the top
1/2 cup butter
1 tablespoon flour
1 cup heavy cream
1 pound fettuccine noodles
1/2 pound ham, trimmed and torn into shreds
3 avocados, peeled and chopped
1 tablespoon lemon juice
1/2 cup freshly grated parmesan cheese
1/2 teaspoon pepper
I In a large skillet, melt butter and stir in flour. Add cream and cook over low heat, stirring often, for about 5 to 10 minutes, or until mixture thickens. Meanwhile, boil pasta in water until tender and drain. Prepare avocados and coat with lemon juice. Arrange drained pasta in a warmed serving platter. Pour sauce over noodles; top with avocado, ham, parmesan cheese and pepper. Toss to coat. Serve immediately, garnishing with more parmesan cheese and pepper.
*How often do you find yourself standing in from of the refrigerator late in the afternoon, wondering, "What am I going to eat?!" And you panic, and either order pizza or pack everyone in the car and head out for another loud, expensive meal out . Frustrating. Exhausting. This is where planning ahead with a little menu sketch can be very helpful. For a recipe like Fettuccine with Avocado and Ham, you are not likely to keep all these ingredients on hand. But, once you have all the items, it is quite easy to make. And your taste buds, pocket book and well-being will be richly rewarded. Serve with Blessed Spring Salad.
April 11
"Thank you for the world so sweet;
Thank you for the food we eat;
Thank you for the birds that sing;
Thank you God, for everything!"
-Edith Leatham
"The three most beautiful sights: a potato garden in bloom, a ship in sail, a woman after the birth of her child."
-Irish Proverb
Mashed Potatoes and Carrots
back to the top
3 - 4 medium carrots, washed and peeled
3 - 4 medium potatoes, washed and peeled, if desired
2 tablespoons butter
2 - 3 tablespoons milk or cream
Boil carrots and potatoes together until tender. Drain and mash. Add butter and milk. Serve immediately with Italian Style Steak.
Twice Baked Potatoes and Carrots
back to the top
3 - 4 medium carrots, washed and peeled
3 - 4 medium potatoes, washed
2 tablespoons butter
2 - 3 tablespoons milk or cream
1/4 teaspoon black pepper
1/4 cup grated cheddar cheese
Boil carrots until tender, drain and mash. While carrots are boiling. bake potatoes in microwave or oven until tender. Cool slightly, until able to handle. Slice potatoes in half and gently scoop out insides, saving the peels. Mix mashed carrots, potatoes, butter, cream, and pepper together. Fill the potato peel with mixture. Sprinkle with cheddar cheese, Bake in 350 degree oven for 10 -15 minutes or until cheese is golden brown and melted. Serve immediately.
April 12
"The words of the Lord are seeds sown in our hearts by the sower. They have to fall into our hearts to grow. Meditation and prayer must water them and obedience keeps them in the light. Thus they will bear fruit for the Lord's gathering."
-Georger MacDonald
"Oh, it was a glorious morning! I suppose the best kind of spring morning is the best weather God has to offer. It certainly helps one to believe in Him."
-Dodie Smith
Blueberry Wild Rice Muffins
back to the top
3 tablespoons butter, softened
3 - 4 medium potatoes, washed and peeled, if desired
1 cup sugar
1/2 cup water
1/2 cup evaporated milk
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 cups blueberries
1 cup cooked wild rice
Blend softened butter and sugar. Add water, milk, flour, salt and baking powder. Stir until smooth. Fold in blueberries and wild rice. Pour into greased or papered tins, about 2/3 full. Bake in 350 degree oven for about 20 - 25 minutes. If muffins like those on the Seinfeld show are desired. where Elaine only eats the muffin tops use the largest muffin tins and spray the sides and top of the tins well with vegetable spray. Fill the muffins cups almost full and bake 35 - 40 minutes, or until nicely browned. Serve immediately or freeze.
*When I see this recipe, I think of leftovers. Why? Because of the wild rice in the refrigerator, the remnants of a previous meal. Now, don't get me wrong, leftovers can be great. Or they may be extremely disliked. Either way, it can be both thrifty and fun to use your imagination with leftovers. Try using strawberries instead of blueberries or adding a a handful of raisins. Serve these mildly nutty muffins warm along side Spinach Quiche or Walnut Salad.
April 13
"Show me your garden and I shall tell you what you are."
-Alfred Austin
"Show me your ways, O Lord,
teach me your path;
guide me in your truth and teach me,
for you are God my Savior,
and my hope is in you all day long."
-Psalm 25:4-5(NIV)
Everyday Enchiladas
back to the top
1 pound ground turkey
1 pound ground beef
1 onion, finely chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 pound cheddar cheese, grated
1/2 pound mozzarella cheese, grated
2 teaspoons vegetable oil
1 dozen corn tortillas
1 (32 ounce) can green chili enchilada sauce
Sour cream
Guacamole
Salsa Verde
Brown the ground turkey, ground beef, onion, bell pepper, garlic, salt and pepper in a large skillet. Saute until meat is browned and vegetables softened. Drain if needed and set aside. In small bowl, mix cheeses and set aside 1/2 cup. Using a small skillet, heat 1/4 of the vegetable oil at a time and warm the tortillas in skillet. Warm the enchilada sauce. Dip warmed tortilla in enchilada sauce and place on a plate. Spoon ground turkey mixture and cheese in the center of the tortillas. Roll tortillas and place in a greased 9"x13" baking pan. Pour remaining enchilada sauce over top of enchiladas ad sprinkle with remaining cheese. Bake in 350 degree oven for 20 to 30 minutes, or until bubbling and lightly browned. Serve immediately with sour cream, guacamole and Salsa Verde.
To make pretzel crumbs, place 1 - 1 1/2 cups pretzels in a heavy re-sealable plastic bag and crush with a rolling pin. Bits should be no more than 1/4-inch. Any variety or combination of berries may be used, such as blackberries and raspberries. Be sure that fruit is patted or air dried.
April 14
"Sorrow is a fruit. God does not allow it to grow on a branch that is too weak to bear it."
-Victor Hugo
"Sudden and magnificent, the sun's broad golden disk showed itself over the horizon facing them; and the first rays, shooting across the level water-meadows, took the animals full in the eyes and dazzled them. When they were able to look once more, the vision had vanished, and the air was full of the carol of bird that had hailed the dawn"
Kenneth Grahame
Berried Delight
back to the top
3/4 cup graham cracker crumbs
3/4 cup pretzel crumbs *
1/2 cup butter, melted
1/4 cup sugar
8 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons milk
3 cups non-dairy whipped topping, divided into 2 portions
2 pints strawberries, hulled and halved
2 small packages vanilla instant pudding
3 1/2 cups milk
Strawberries for garnish
Mix graham cracker crumbs, pretzel crumbs, melted butter and 1/4 cup sugar. Press firmly into bottom of ungreased 9"x13" pan, chill for 15 minutes. Meanwhile, beat softened cream cheese, 1/4 cup sugar and 2 tablespoons milk until smooth. fold in half of whipped topping. Spread over chilled crust. Top with strawberries. Refrigerate again while preparing pudding with milk. Pour over berries. Cover and chill several hours or overnight. Shortly before serving, spread remaining half of cool whip over pudding. Garnish with fresh strawberries.
*To make pretzel crumbs, place 1 to 1 and 1/2 cups pretzels in a heavy re-seaable plastic bag and crush with a rolling pin. Bits should be no more than 1/4-inch . Any variety or combination of berries may be used, such as blackberries and raspberries. Be sure that fruit is patted or air dried.
April 15
"We plough the field, and scatter the good seed on the land,
But it is fed and watered by God's almighty hand;
He sends the snow in winter, the warmth to swell the grain,
The breezes and the sunshine, and the soft refreshing rain
He only is the maker of all things near and far,
He points the wayside flower, He lights the evening star.
The winds and waves obey him, by him the birds are fed;
Much more to us, his children, He gives our daily bread.
We thank thee, the, O Father, for all things bright and good,
The seed-time and the harvest, our life, our health, our food;
Accept the gifts we offer for all thy love imparts,
And, what thou most desirest, our humble, thankful hearts.
All good gifts around us are sent from heaven above;
Then thank the Lord, O thank the Lord, for all his Love."
~Matthias Claudius
Honey Rye Loaf
back to the top
1 cup white flour
1 cup rye flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup milk
1/2 cup honey
1/2 cup vegetable oil
1 egg
Combine white and rye flours, baking powder, baking soda. salt ginger and cinnamon in mixer. In another bowl combine milk, honey, oil and egg; beat well. Add to dry ingredients. Pour well mixed batter into greased 9"x 5" loaf pan. Bake in 350 degree oven for 45 to 50 minutes. Cool and slice into 1/2-inch thick slices. Store the loaves in an airtight bag in refrigerator.
*Dress this bread up by rolling it out, sprinkling with sugar, cinnamon and raisins, rolling back up and baking as above. Slice warm and dress with soft cream cheese!
April 16
"We were enclosed, O eternal Father,
within the garden of your breast.
You drew us out of your holy mind like a flower
petaled with our soul's three powers
and into each power you put the whole plant,
so that they might bear fruit in your garden,
might come back to you with the fruit you gave them.
And you would come back to the soul,
to fill her with your blessedness.
There the soul dwells-
like the fish in the sea in the sea in the fish"
~Catherine of Siena
"Too many gadgets in the garden, as in the kitchen, are the sign of an amateur..."
~Josephine Saxton
Fruit Pizza
back to the top
1 box yellow cake mix
1/4 cup water
2 eggs
1/2 cup walnuts, chopped
1/4 cup brown sugar
1 pound cream cheese, room temperature
1/2 cup milk or fruit juice
1/4 cup sugar
1 teaspoon vanilla
Fruit of choice; strawberries and all berries, kiwi, peaches, mandarin oranges; all cleaned, patted dry and cut into slices or cubes
Whipped cream for garnish
Combine cake mix, water, eggs, walnuts and brown sugar to make a crumbly crust. Spread and press onto two 12" pizza pans that have been greased and floured. Bake in 350 degree oven for 15 to 20 minutes. Take our and cool. Meanwhile, combine cream cheese, milk or fruit juice, sugar and vanilla. Spread on baked, cooled crusts. Top with fruit, starting in the center and forming a circle with each fruit. Cut into pie shapes. Dab each slice with whipped cream.
*This is excellent serve as a dinner appetizer, luncheon dessert or at afternoon coffee. For a lighter (and easier) version, replace the cream cheese filling with nondairy whipped topping.
April 17
"I went into my grandmother's garden,
And there I found a farthing.
I went into my next door neighbor's;
There I bought a pipkin and a popkin,
A slipkin and slopkin,
A nailboard, a sailboard,
And all for a farthing."
~James Orchard Halliwell
"We plow the fields and scatter the good seed of the land.
But it is fed and watered by God's Almighty hand."
~Jane Montgomery Campbell
Creamed Kohlrabi
back to the top
6 - 8 small kohlrabi and leaves
2 cups water
1 tablespoon butter
2 tablespoons cream
1/4 teaspoon black pepper
1/4 teaspoon onion salt or seasoned salt
1 tablespoon fresh chopped parsley
Cut off, rinse and cop the kohlrabi leaves. Rinse, peel and dice the kohlrabi bulbs. In medium sauce pan, bring the water to boil and add the chopped bulbs. Cover and simmer until almost tender, 6 to 7 minutes. Add the chopped leaves. Cover and reduce heat to low-medium and simmer until no water remains. Toss with the butter, cream and seasonings.
*Kohlrabi was developed by the Germans during the nineteenth century. It is considered an "overwintering" plant, as it grows better in cool climates. If you happen to live in an area that receive only light frost, kohlrabi can be an interesting and hearty addition to our garden this fall. If you already grow it, you are probably just finishing your harvest and hopefully enjoying many happy meals. Serve with Saged Pork Chops and Potatoes.
April 18
"The lion and the unicorn
Were fighting for the crown;
The lion beat the unicorn
All around the town
Some gave them white bread,
And some gave them brown;
Some gave them plum cake
And drummed them out of town."
~Nursery Rhyme
"He that tilleth his land shall be satisfied with bread:
but he that followeth vain persons is void of understanding"
~Proverbs 12:11 (KJV)
Pumpkin Cinnamon Rolls
back to the top
1 1/3 cups milk
1/2 cup butter
2 cups cooked mashed pumpkin
1/2 cup sugar
1 1/2 teaspoons salt
4 eggs
2 packages yeast
8 cups flour
1/2 cup melted butter
1 cup brown sugar
4 teaspoons cinnamon
Heat milk and 1/2 cup butter just until warm. Combine pumpkin, sugar and salt; add milk. Beat in eggs and yeast, and then gradually ad flour. Mix, cover and let rise until double in size. Turn out onto floured surface and knead until smooth. Roll out into two rectangular shaped pieces. Brush on melted butter, sprinkle with brown sugar and cinnamon. Roll dough jelly-roll fashion. Slice into 1-inch circles. Place in greased round cake pans with rolls almost touching each other. Let rise in a warm place until double in size. Bake in 350 degree oven for 18 to 22 minutes, until browned. Let cool several minutes before turning out of pan. If desired, generously frost with Cream Cheese Frosting. Instead of letting rise a second time, you can freeze rolls in the pans. When desiring fresh warm, yummy rolls in the morning, pull out of the freezer and refrigerate. Early the next morning bake and frost as directed.
April 19
"I take a sun bath and listen to the hours. formulating and distegrating under the pines, and smell the rising hardihood of the high noon hours. The world is lost in blue haze of distances, and the immediate sleeps in a thin and finite seen."
~Zelda Fitzgerald
"Love is like a beautiful flower which I may not touch.
but whose fragrance makes a garden a place of delight just the same."
~Helen Keller
Carrot and Leek Medley
back to the top
1 pound carrots, peeled and cut into strips
1 pound leeks ( about 4 medium) cut into quarters, lengthwise
1 can vegetable broth
3 tablespoons lemon juice
1 small bay leaf
1/2 teaspoon salt
1 teaspoon chopped fresh thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Prepare vegetables as instructed above. In large skillet, combine broth, lemon juice, bay leaf, salt, thyme, pepper and garlic powder. Bring to a boil, reduce heat and simmer 5 to 10 minutes, depending on how tender vegetables preferred. Remove bay leaf and serve immediately.
*There has been a growing awareness toward what is referred to as companion planting. The Farmer's Almanac has been teaching it for years. Master Gardeners swear by it. The theory is certain plants grown in close proximity to each other promote healthy, stronger plants by warding off pests and disease. I have found that regardless of whether all this is true or not, my garden looks more interesting and I have a healthier and stronger brain by trying to keep up with it all. So, carrots and leeks are not only tasty when cooked together, but may start off healthier if grown together. As you draw up your garden plans, refer to "Carrots Love Tomatoes, " by Louise Riotte for further information.
April 20
"A man of words and not of deeds
Is like a garden full of weeds"
~Old Proverb
"April hath put a spirit of youth in every thing"
~William Shakespeare
Crazy Spicy Corkscrew Pasta
back to the top
1 (16 ounce) package corkscrew pasta
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated horseradish
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
1 pound lean ground beef
1 can Italian stewed tomatoes
1/2 cup raisins
1/4 cup black olives, chopped
Parmesan cheese
In a large saucepan, repair pasta according to label directions; when draining pasta, reserve 1 cup of the water. Meanwhile, in a large skillet, heat oil and add onion. Saute the onion over medium heat for 4 to 5 minutes, or until tender. Stir in garlic, horseradish, cinnamon, black, cayenne and crushed red pepper. Add ground beef and cook until well browned. Drain off grease if needed. Add tomatoes, raisins and olives and cook for another 5 minutes, out until sauce is thickened. Add pasta and the cup of reserved pasta water to the beef mixture and toss well. Garnish with Parmesan cheese and serve immediately.
*You'll keep Shakespeare's promise by serving this pasta dish at your next meal. Take the edge off with Cheese Bread and Old Fashioned Butter Cream Pudding or Walnut Fudge Cake.
April 21
"There are fields and fields of flowers," she began, forgetting herself as usual, when she began, and talking rather as if she were in a dream - "field and fields of lilies - and when the soft wind blows over them it wafts the scents of them into the air - and everybody always breathes it, because the soft wind is always blowing. And little children run about in the lily fields and gather armfuls of them, and laugh and make little wreaths."
~Frances Hodgson Barnett
"Ask, and it will be given you; seek, and you will find; knock, and it will be opened to you."
~Matthew 7:7 (NIV)
Apricot Nectar Cake
back to the top
1 package yellow cake mix
1 (3 ounce) package lemon gelatin
1 cup apricot nectar
3/4 cup vegetable oil
4 eggs
2 tablespoons lemon juice
3/4 cup powdered sugar
4 tablespoons apricot nectar
In a large mixing bowl, combine cake mix, gelatin powder, apricot nectar, oil and eggs. Blend on low for 1 minute, then on medium for 3 to 4 minutes, or until mixture is well blended, Scrape sides often. Pour batter into a greased and floured Bundt pan. Bake in 325 degree oven for 40 to 45 minutes, our until cake is firm to touch. Remove from oven and place on wire rack to cool After 10 minutes, loosen sides of cake with a knife and invert onto a serving plate. Poke holes deep into the top with a skewer. In a small saucepan, combine the lemon juice, powdered sugar and apricot nectar. Heat over low-medium heat, stirring for a bout 3 to 4 minutes, or until sugar dissolves. Spoon the hot glaze over cake. Let cool before slicing.
*This is such a nice cake. Pleasing in every way. Enjoy the spring, enjoy your senses. Serve after Green Bean Casserole or Chicken and Black Bean Salad. Or, now that the spring is in full swing, enjoy in the afternoon with a tall glass of Golden Day Punch
April 22
"There are bugs from which you cower,
There are bugs you squeeze with ease,
There are bugs that bugs devour,
There are bugs that bite your knees,
There are bugs you hate with passion,
There are bugs at which you scoff
But the bugs that eat your flowers
Are the bugs that tick you off."
~Texas Bix Bender
Herbed Cheese Balls
back to the top
8 ounces cream cheese
Chives
Parsley
Basil
Rosemary
Thyme
Sage
Other herbs of choice
Shape cheese into small balls, about the size of a dime. Combine chipped herbs to make 1 cup. Roll balls in chopped herbs, gently pressing into cheese. Refrigerate until needed. Serve as a spread for toasted bagels or with gourmet crackers and breads.
*As noted earlier on April 19 the theory of companion planting has become increasingly popular. Planting certain herbs with selected vegetable is thought to ward of pesky bugs and improve the quality of the plants. Below is a brief listing of the most common combinations according to the Herb Society of America:
- Savory: Beans, onions
- Basil: tomatoes, asparagus
- Borage: tomatoes, squash, strawberries
- Garlic and Onions: roses, berries, tomatoes, lettuces, carrots
- Sage: cabbage, carrots
- Chamomile: cabbage, onion
- Parsley: tomatoes, asparagus
- Rosemary: cabbage, beans, carrots
April 23
"Now another day is breaking,
Sleep was sweet and so is waking.
Dear Lord, I promised you last night,
Never again to sulk or fight.
Such vows are easier to keep
When a child is sound asleep.
Today, O Lord, for your dear sake,
I'll try to keep them when awake."
~Ogden Nash
"In those vernal seasons of the year when the air is calm and pleasant, it were an injury and sullenness against nature not to go out and see her richness, and partake in her rejoicing with heaven and earth."
~George Washington Carver
Stuffed Almond French Toast
back to the top
1 loaf soft French bread
8 ounces cream cheese softened
5 eggs, slightly beaten
2 tablespoons sugar
1/8 teaspoon salt
2 cups milk
1 teaspoon almond extract
Slice bread into 1 1/2 to 2 inches thick wedges. Along the flat side of each piece of bread, which was the bottom of the loaf, carefully slice a "pocket". Into that pocket, gently spread a 1/4 inch layer of cream cheese. Combine eggs, sugar, salt, milk and almond extract in a flat dish. Dip bread into egg mixture, and grill on a hot greased grill. Serve with a homemade butter or syrup.
Strawberry Butter
back to the top
1 (10 ounce) package frozen strawberries, thawed, drained
1 cup butter, softened
1/2 cup powdered sugar
Combine all ingredients in food processor or blender until smooth. Pat into serving bowl. Refrigerate if not using same day. Use a butter curling knife for decorative butter pats.
April 24
"The beauty of the trees, the softness of the air.
The fragrance of the grass, speaks to me.
The summit of the mountain, the thunder of the sky.
The rhythm of the sea, speaks to me
The faintness of the stars, the freshness of the morning.
The dewdrop in the flower, speaks to me.
The strength of the five, the taste of the salmon,
The trail of the sun, and the life that never goes away.
They speak to me.
And my heart sours."
~Chief Dan George, Creation
Marinated Salmon Steaks
back to the top
2 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon honey
1 tablespoon sesame oil
1/2 teaspoon ginger
2 cloves garlic, pressed
4 salmon steaks
Chopped cilantro
Combine soy sauce, lime juice, honey, sesame oil, ginger and garlic in a tight sealing container. Shake well. Place salmon steaks in a glass dish; spoon marinate over steaks. Refrigerate 10 to 30 minutes. Place salmon on a lightly greased broiler pan. Brush steaks with excess marinate. Broil 10 minutes per inch thickness of fish. Turn once and baste again. Serve immediately, garnishing with cilantro.
*Salmon steaks are also great grilled. Wrap marinated steaks in a tinfoil and place over hot coals. Grill for 10 to 15 minutes, turning once. Fish should flake when thoroughly cooked. Your favorite fresh vegetables can also be marinated and grilled along with the salmon steaks. Most vegetables will not take as long as the meat, so be sure to put on later. Serve with Indian Summer Salad or Jewel Studded Rice. For a fantastic finish, serve Chocolate Kiss Towers.
April 25
"Love is a questing spirit,
Seeking where to find
A human frame to live in,
A human heart to bind.
A human heart to bind, dear love,
And so I offer mine.
Accept this heart and, if you will,
Use it as bread and wine."
~Pearl S. Buck
"That's something I've noticed about food; whenever there's a crises if you can get people to eat normanllly, things get better."
~Madeleine L 'Engle
Onion Cake
back to the top
4 medium onions, thinly sliced
3 tablespoons butter
1 (10 ounce) package refrigerated buttermilk biscuits
1 1/2 cups sour cream
2 eggs, slightly beaten
1/2 teaspoon pepper
1/4 teaspoon salt
Saute onions in butter in skillet over medium heat for about 10 minutes. or until browned and softened. Meanwhile, operate the biscuits and press into bottom and slightly up sides of a greased 8"x 8" baking dish. Spoon the sauteed onions on top. Whisk sour cream and eggs in small bowl until blended. Add salt and pepper and pour over onions. Bake in 375 degree oven for 35 to 40 minutes, or until topping is browned and set. Serve warm. Refrigerate leftovers, and warm before reserving.
*You may be thinking this is a lot of onion to cut up! How am I going to get through these without crying my heart out? The following tips may help temper the spirit of the onion. First of all, cry chilling onions up to 30 minutes before cutting to reduce tearing. To further reduce tearing, peel and slice the onion from the top and avoid cutting on the bottom until the last possible moment. Be sure to whistle while you work to gentle blow the fumes away. Finally, to remove the smell of onion, rub hands and cooking utensils with lemon juice. I hope these help!
April 26
"Oh, the Lord is good to me,
and so I thank the Lord
for giving me the things I need,
the sun and the rain and the apple seed.
The Lord is good to me.
Amen, Amen, Amen, Amen, Amen, Amen."
~Traditional Pray
"He that would eat the fruit must climb the tree."
~James Kelley
Apple Bars
back to the top
1 cup shortening
2 1/2 cups flour
1 teaspoon salt
1 egg, separated
1/2 cup milk
6 tart apples, peeled and sliced
1 cup sugar
1 teaspoon cinnamon
1 cup powdered sugar
1 teaspoon vanilla
Spot of milk
Cut shorting, flour and salt together like a pie crust. In a 1 cup measuring cup, beat the yolk of the egg slightly. Add enough milk to make 2/3 cup. Add to crust mixture. Pat half of crust into a 9" x 13" pan. Layer sliced apples over crust. Mix sugar and cinnamon and sprinkle over apples. Spoon second half of crust over apples so that it is even. Beat egg white until peaks form and spread over crust. Bake in 400 degree oven about 40 minutes. While bars are cooling, mix powdered sugar, vanilla and enough milk so that it drizzles over cooled dessert. Cut into bars. These are best served at room temperature.
*If you haven't celebrated "High Tea" lately, maybe it's time! Whether you're sharing with adults or children, these Apple Bars make a wonderful, fun addition. Hopefully, you have a new spring garden to sit beside. or gaze at from indoors. Serve with fresh fruit, Carrot Cookies, Chocolate Halo Sugar Cookies and, of course, hot Herbal Tea with milk and sugar.
April 27
"I wanted no one lifted a finger in that garden unless he loves doing it. What if Fred had hired a man to dig those trenches and it had turned out he didn't love to dig? Who could eat that kind of asparagus?"
~Ruth Stout
"Roast Beef, Medium is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things a'la though you know that the Roast Beef, Medium, is safe and sane, and sure."
~Edna Ferber
Asparagus Stuffed Steak
back to the top
2 1/2 pounds flank steak, butter-flied open
2 tablespoons horseradish
2 tablespoons minced garlic
1 tablespoon black pepper
1 teaspoon onion powder
3 1/2 pounds baby red potatoes
1 tablespoon butter, melted
Cook asparagus in boiling water for 2 minutes, drain and cool. Place steak in large roasting pan; spread with horseradish, garlic, pepper and onion powder. Arrange asparagus spears in a single row over steak, with the tips just peeking out one of the ends. Roll steak tightly and tie. Place cleaned and pierced potatoes in a separate baking dish, drizzling with melted butter. Place both pans in 350 degree oven and bake 1 hour. Remove from oven and let stand 5 to 10 minutes before slicing steak. Serve immediately.
*A wonderful dinner dish that allows us to savor that early summer produce of the South. However, if baby red potatoes are still not readily available at a reasonable price, try Cheesy Scalloped Potatoes instead. Serve with Whole Wheat Butter Bread or Raisin Puffs and try Pumpkin Squares for a bit of a sweet to complete the meal.
"The strength and happiness of a man consist to finding out the way in which God is going, and then going in that way too."
~Henry Ward Beecher
April 28
"He who plants a tree plants a hope."
~Lucy Larcom
"Trees are the earths' endless effort to speak to the listening heaven."
~Rabindranath Tagore
Norwegian Nuts
back to the top
2 pounds salted mixed nuts
2 egg whites
2 tablespoons minced garlic
2 cups sugar
1 teaspoon cinnamon
Beat egg whites until soft peaks form. Add nuts, sugar and cinnamon. Spread evenly on 2 cookie sheets. Bake in 325 degree oven for 5 minutes. Stir and repeat this three times. for total baking time of 20 minutes, or when all nuts are dry. Let cool and store in air tight container.
Pecan Balls
back to the top
1 cup butter, softened
1/2 cup sugar
2 cups flour
1 cup broken pecans
1 teaspoon vanilla
1 teaspoon salt
Powdered sugar
Mix butter, sugar, flour, pecans, vanilla and salt in large bowl and chill for about 1 hour. Roll into small balls, about the size of large grapes. Place on cookie sheet and bake in 325 degree oven for about 30 minutes. Roll in powdered sugar while hot. Cool and store in air tight container.
*If you don't have some type of nut tree in your yard. National Arbor Day is a great day to plant one. And after the hard work is over, enjoy some nutty treats.
April 29
"For the Lord God is a sun and a shield:
the Lord will give grace and glory:
no good thing will be withhold
from them that walk uprightly."
~Psalm 84:11 (KJV)
"Curlylocks, Curlylocks,
Wilt thou be mine?
Thou shalt not wash dishes
Nor yet feed the swine;
But sit on a cushion,
And sew a fine seam,
And fee upon strawberries,
Sugar and cream."
~Nursery Rhyme
Strawberry Rice Custard
back to the top
1 cup uncooked long grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 cup heavy cream
1 teaspoon almond extract
1 (10 ounce) package frozen, sliced strawberries
Cook the rice in milk in top of double boiler until tender, stirring occasionally, about 1 hour. Add sugar and salt. Add a little hot rice mixture gradually to beaten eggs. Stir this into remaining hot rice mixture. Blend well and let cool. Using a cold metal mixing bowl, whip cream; add almond extract and fold gently into rice mixture. Chill until reaches desired temperature. Some prefer warm, some like mixture a little more set and cool. Meanwhile let strawberries partly thaw and serve over rice.
*A friend of mine, Elizabeth, enlightened me to the trick of using almond extract in place of vanilla. The almond extract offers a subtly different, slightly nutty flavor for a mysterious change of pace.
April 30
"Is it so small a thing to have enjoyed the sun, to have lived light in the spring, to have loved, to have thought, to have done?"
~Matthew Arnold
Chunky Chicken Salad
back to the top
3 corn tortilla, cut into 1/4 inch strips
1 teaspoon vegetable oil
1 pound boneless skinless chicken breast, cut into strips
6 cups torn salad greens
2 oranges peeled and cut into segments
2 cups jicama, peeled and cut into strips
1 can pinto beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 cup diced red and yellow bell peppers
1/2 cup celery
1/2 cup sliced green onions
3 tablespoons sour cream
3 tablespoons orange juice
3 tablespoons lime juice
3 tablespoons vegetable oil
2 tablespoons vinegar
1 tablespoons sugar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Spray tortilla strips lightly with cooking spray. Place in a baking pan with sides and bake in 350 degree oven for 8 to 10 minutes, string occasionally. Cool. Meanwhile, heat 1 teaspoon oil in a skillet; add chicken and cook over medium heat for about 15 minutes. Refrigerate. In a large bowl, combine greens, orange sections, jicama, pinto and garbanzo beans, peppers, celery and green onions. Refrigerate. In a small jar with lid, combine cilantro, sour cream, orange juice, lime juice, vegetable oil, vinegar, sugar, chili powder, cumin and pepper. Shake dressing well and refrigerate. When ready to serve, take bowl with salad greens, and chicken and drizzle with dressing. Garnish with tortilla strips.
*To close the meal on a sweet note offer Watermelon Ice Cream or Mango Cinnamon Crisp.
Recipes For The Month Of
January , February , March , April , May , June , July , August , September , October , November , December
 |
 |
 |