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