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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (Jan. 8, 1981)
12—SANDY (O r«) POST Thur» . Jan t IW , (Sac 1) Home & Gard The SdnMyPost Rhubarb can be split now Because rhubarb grows best in cool weather, it's one of the first edible plants to appear in the spring garden Gardeners with establish ed rhubarb plants may want to consider digging and cbvidu^; the more vigorous plants in early January Simply dig up the crown and cut it in sections con taining a portion of the crown and ro o t Each section should contain several buds----- the pink sprouts — growing out of the crown. Vigorous crowns w ill usually provide five to 10 pieces suitable for planting Crowns of older plants may have only an outer fringe of buds suitable for dividing The rhubarb can be planted in the same spot occupied by the old plant However, space individual plants two and one-half feet a p a rt Rhubarb w ill grow well in any type of soil from sand to clay as long as it is well- drained and has plenty of water during hot summer months. Light sandy soils that warm up quickly provide earlier spring January growth than the colder, heavier sods Manure. if available, should be mixed in the soil at planting time Otherwise, there is no fertiliser requirement. Place the crown so the top is at the surface of the ground F ill in soil around the pieces and firm it w e lt but leave loose surface s u it or a light mulch, above and around the bud Do no pick the stalks during the first season or the year of planting Food from the leaves is needed to enlarge the roots for the next year’s growth A savory orange sauce. for exam ple, is a pleasing departure from the basic cheese or white sauce most serve w ith cooked cauliflower And touches of curry and chutney do make a difference with a lamb and zucchini dish or when used in the dressing for chicken salad. CHICKEN SALAD 1 teaspoon curry powder 1 tablespoon b u tte r or margarine 1 can (10 V* ounces) con densed cream of chicken soup 4 cup mayonnaise 4 cup orange juice 1 tablespoon chopped chutney 4 cups cubed cooked chicken or tirk e y 3 cups cooked elbow macaroni 1 cup diagonally sliced celery 1 cup orange sections 1 cup chopped green pepper In saucepan, cook curry in butter a few minutes Stir in soup, mayonnaise, orange juice and chutney In large bowl, combine soup m ixture with remaining ingredients; r «* V » »• » » • Order seed catalogs and begin to plan this year s vegetable garden. • Have soil test performed on garden plot. See your pounty Extension office for instructions • Western Oregon: where soil is well-drained and workable, plant peas. Suggested varieties: Aspen, Aurora, Corvallis, Dark Green Perfection, Green Arrow, Laxton Progress. Little Marvel, Oregon Sugar Pod. • Western Oregon: plant sweet peas. • Too early to start seeds tor vegetable transplants • Gather and store scion wood for grafting fruit and nut trees Wrap in damp media and place in plastic bag Store in cool place. • Spray cherry trees for bacterial canker; use a copper fungicide with a spreader-sticker. • Mid-January: second spray of peach trees with lime sulfur or approved fungicides to combat peach leaf curl. • Western Oregon consider planting dwarf fruit trees • Take hardwood cuttings of deciduous ornamental shrubs and trees • Dormant sprays of lime sulfur or copper fungicide on roses for general disease control. • If moss and lichen on trees and shrubs are objectionable they can be controlled with copper spray • Water landscape plants underneath wide eaves and in other spots pro tected from rain. • Watch for damage on lower trunks of trees and shrubs by field mice Control measures include approved baits. • Moss appearing in lawn means too much shade, poor drainage, low fertility, soil compaction, or thin stand of grass • Western Oregon: gather branches of quince, forsytbia, flowering cherries and bring inside to force early bloom. • Monitor houseplants for correct watering, feeding; guard against insect infestations clean dust from leaves • Propagate split-leaf philododendrons by air-layering Seasoning changes dishes A change of seasonings and the use of a prepared soup- sauce base make a d if ference in old standards such as chicken salad or fresh vegetables such as cauliflower and zucchini I • » , t • I • * o chill. Serve on crisp salad greens Makes about 9 cups SAVORY ORANGE SAUCE 1 teaspoon curry powder 1 tablespoon b u tte r or margarine 1 can (10 4 ounces i con densed cream of chicken soup 4 cup orange juice 1 tablespoon chopped chutney In saucepan, cook curry in butter a few minutes. Add soup, orange ju ic e and chutney. H e a t; s tir oc c a s io n a lly . Serve over cooked cauliflower. Makes about 14cup6 January a good time for garden checklist January is a good tim e for home gardeners to do some checking Plant materials, garden chemicals and garden tools should all be checked at least once during the w inter to prevent spoilage by cold, wet weather. Plants, bulbs, tubers and corms that have been stored should be checked to make sure they are in good con dition. Gladiola corms and dahlia tubers, for example, could rot or dry out in storage Fuchsias and geraniums that have been moved inside may need watering to keep the roots alive. Plant storage is a good way to keep tender plants from one year to the next, but too often the plants are neglected in storage I f stored tubers, bulbs or corms show signs of mold, thé storage conditions are too wet and too warm Take out the affected plant parts. Then m ix in some dry sawdust with the storage medium and put the storage box in a cooler area. On the other hand, if the plant parts are shriveled, the storage is too dry. In this case, add some water to the packing medium. Stored plants should be watered infrequently, but often enough to keep the roots alive and slowly growing. A ll dead leaves and stems should be removed to prevent mold from forming. In late January and early February, move fuchsias and geraniums into warmer conditions so normal growth can begin. Gardeners should also check the storage area where garden chemicals are kept. Be sure the area is dry and the temperatures stay above freezing Freezing can affect the usefulness of liquid pesticides. The different materials in liquid emulsifiable con centrates w ill separate if left too long in a place where they are subject to freezing temperatures Sometimes the contents can be blended again by vigorous shaking, but chances are they w ill stay separate. Pesticides in the form of wettable powders must be kept dry until it is tim e to use them Gardeners should store pesticides in their original container and placing them in an area protected from rain and cold weather. The top shelf in a shop or work area would be ideal as they would also be out of reach of children. Also check garden tools for rust. I f you find rust spots on any tools, remove them with steel wool or fine sandpaper and then coat the rusted area w ith o il Just about any type of oil w ill work for this purpose, he said. can Creative cookery is a m atter of ap plying a little imagination and ef fectively using a few different ingredients that add Bair and distinc tion to meals Brandy is one ingredient that can add subtlety and depth of flavor to many foods, and mastering the art of cooking with spirits is easy if you follow a few simple rules Remember that brandy cookery is not a complicated secret n tual lim ited to top chefs at fancy restaurants I t is easy enough, for almost anyone to master with a mmimum of tune and effort Yet tne results are spectacular Chilled Brandied Avocado Soup 1 ilO 4 ounce can condensed chicken broth 1 medium-iarge avocado 4 cup light cream or half-and-half 4 teaspoon salt one-sixtertth teaspoon white pepper 4 cup brandy 2 teaspoons lemor. juice Sour cream Paprika C hill chicken broth in can; skim off and discard any fa t Combine peeled and seeded avocado w ith the clear broth, light cream, salt and pepper m blender ja r; blend smooth. S tir in brandy and lemon juice. Cover and chill well. Serve topped w tih sour cream and a sprinkling of paprika Makes about 2- 4cup6 (4 or 5 servings I. Brandied Cream of Curry So one-third cup brandy 1 cup water 1 teaspoon curry powder 1 teaspoon, onion powder 4 teaspoon, oregano, crumbled 2 (104 ounce» cans condensed cream of chicken soup 4 teaspoon salt Dash garlic powder Dash white pepper 2 teaspoons lemon juice 1 cup heavy cream 4 cup finely chopped parsley 4 cup finely chopped puniento Heat brandy, water, curry powder, onion powder and oregano to boiling Remove from heat and blend into soup Add salt, garlic powder, pepper and lemon juice Cool, then s tir in cream Cover and chill. Add parsley and puniento before serving Makes about 4 -4 cups (6 servings i Brandy Beefburgers 1 pound ground beef 1 teaspoon seasoned salt 4 teaspoon thyme 4 teaspoon pepper 2 tablespoons instant minced onions 4 cup soft bread crumbs 1 egg. beaten 4 cup brandy 4 cup water 1 tablespoon oil Brandy Mushroom Sauce 4 green pepper rings 4 puniento rings Combine beef with seasonings, onion, bread crumbs, egg. brandy and water , M ix well Shape into 4 patties (3 4 diam eter). Cook in heated skillet in oil, until meat is desired degree of doneness, turning to brown evenly Remove and keep warm while preparing Brandy Mushroom Sauce. Return meat patties to sauce, and heat a minute or two longer. Top each patty w ith a green pepper and puniento ring Makes 4 servings • • Brandy Mushroom Sauce: S tir 2 tablespoons butter into drippings rem aining in pen from cooking m e a t Add 2 to 3 cups sliced fresh mushrooms and saute lig h tly Combine 14 tablespoons cornstarch, one-third cup brandy. 1 (10 4 ounce» can condensed beef broth and one-third teaspoon pepper Pour over mushrooms Bring to boil, and sim m er until thickened. Brandy Pour Over Cake 3 cups sifted cake flour 3 teaspoons baking powder 1 teaspoon salt 1 cup soft shortening (half butter or m argarine I 2 cups sugar 3 large eggs 2 tablespoons lemon juice 1 tablespoon grated orange peel one-third cup brandy one-third cup orange juice one-third cup milk ••B ra n d y syrup Resift flo u r with baking powder and salt Cream shortening sugar, eggs and lemon juice together at high speed of electric m ixer for 3 minutes (or, beat vigorously 300 strokes by hand». Add orange peel. Add dry ingredients alternately w ith liquid using low speed. Turn batter into well greased and floured 10-cup Bundt or tube pan. Bake in moderate oven (350 degree F .) 50 to 60 minutes, until cake tests done. While cake is baking prepare Brandy syrup. Cool cake 10 minutes in pan then with cake tester or long narrow pick poke holes in cake. Slowly spoon half of Brandy syrup evenly over cake Unmold onto serving plate. Poke holes in top and drizzle on remaning syrup. Let stand until cool. Makes 1 large cake. • • Brandy syrup: Combine 4 cup brandy and 4 cup sugar in a saucepan. Warm gently , stirrin g until sugar is dissolved. Brandied Bean And Sausage Soup 1 cup slivered carrot 1 cup chopped celery 4 cup chopped onion 1 tablespoon butter 1 (104 ounce) can condensed con somme or bouillon 4 cup brandy 4 large garlic sausages or frankfurters (about 4 pound» 1 <30 ounce) can chili beans 1 (1 pound) can stewed tomatoes Saute carrot, celery and onion slowly in butter 5 minutes. Add consomme and 4 cup brandy. Heat to simmering, cover and cook 5 minutes. Make 3 or 4 diagonal cuts in each fra n kfu rte r <or, cut into generous slices, if desired). Add to soup and cook 5 minutes. Coarsely mash 1 cup of the beans. Add to soup, along with remaning 4 cup brandy. Simmer 5 minutes longer. --------------------------------------------- — Enter the Sandy Post’s Recipe Contest! V W 7 VALUABLE P R IZ E S 1st - ’25 cash prize! 2nd - Cookware! 3rd - Home giftware! HURRY — Send your recipes to: • Entries will be evaluated weekly with week's best recipes printed in the newspaper. • Delivery of actual prepared entree to The Post at 17270 SE Bluff is preferred, so we can photograph it -----............ 6 ^ a a s a a a i iB L ........ I SANDY POST P.0. BOX 68 SANDY, OR 17770 SE B luff
