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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (July 21, 1983)
IO— SANO» (Or» ) r o s i Thur« July 21. 1903 (S»c I) ________ The Sdnäy Post What's Cooking? Home & Garden Ground beef perfect for dinner guests KARA SEW ELL For The Po»t 2 pounds ground beef 1 8-oz can water chesnuts. sliced 3 tablespoons cornstarch Soy Sauce 1 4-oz can sliced mushrooms 2 cups water Salt and pepper to taste Divide ground beef into 10 patties Heat non-stick skillet and pan fry patties after adding salt and pepper During cooking, sprinkle on each side with one-half teaspoon soy sauce After cooking, remove meat from pan, add w a te r chesnuts and m u sh ro o m s S tir u n til h eate d through Disolve cornstarch in water with one tablespoon soy sauce, then a d d to w a t e r c h e s n u ts and mushrooms Cook on medium heat until m ixture begins to thicken Pour this over meat and serve im m ediate ly to 10 hungry people Serves 8-10 With cooked rice and a salad, this makes a nourishing meal - F r o m the files fo Faye Bryant. Gadsden. Ala The following recipe makes a delicious crunchy salad I ate it last year at a Christian Church tasting luncheon It was so good I got the teaspoon pepper 4-6 slices bacon, fried, drained and crumbled or cup bacon bits Toss gently and refrigerate at least two hours or overnight Add bacon bits just before serving Serves six. —From the files of Edith Thomas of Portland recipe B R O C C O L I-C A U L IF L O W E R SALAD M ix: 2 cups chopped broccoli flowerlets 2 cups chopped cauliflowerlets 2 green onions, sliced thinly H cup frozen peas, thawed and drained M ix, then pour over the above begetables three-fourths cup mayonnaise ■n cup sour cream h teaspoon garlic powder teaspoon salt The following recipe is a "m ust" for your appetizer file It was served recently at a wedding reception which I helped serve Mrs. Porter was happy to share the recipe with me. Thanks very much. SPINACH QUICHE SQUARES 2 10-oz pkgs frozen chopped spinach 3 tablespoons m argarine or butter 4 eggs 1 small onion, chopped '« cup fine dry bread crumbs 1 can (10 and three-fourths oz.) cream of mushroom soup *« cup grated Parmesan cheese one-eighth teaspoon each pepper, dry basil, oregano '« lb fresh mushrooms, sliced Place spinach in wire strainer. rinse under hot water to thaw, then press out all water Set aside Melt butter in frying pan, over medium heat, add onion and mushrooms and cook, stirring, until onion is lim p In a bowl, beat eggs with a fork, then stir in bread crumbs, mushroom soup, two teaspoons of the Parmesan cheese, pepper, basil, oregano, drained spinach and onion Mix until blended Turn into a well-greased, nine-inch square pan Sprinkle with remaining Parmesan cheese Bake uncovered in a 325-degree oven for 35 minutes or until set when lightly touched. I usually cook this 10-15 minutes longer Cool Cut into one-inch squares and serve cold or reheat in 325-degree oven for 10-12 minutes. —From the files of Shirley P rte r of Boring Summer pruning O K for water sprouts Many home gardeners have the mistaken impres sion that pruning of fruit trees should only be done in the sp rin g This is n 't necessarily so. according to extension agent Ray McNeilan "A light summer pruning will help many fruit trees produce better next year, but the home gardener should keep in mind that this pruning should be light." he says. ‘"Heavy pruning of fru it trees should always be done in the spring ." McNeilan also reminds home orchardists that sum mer pruning in most cases should be restricted to h e a lth y , vigorous f r u it trees Pruning a slow grow ing fru it tree during the s u m m e r m o n th s m a y severely stunt the tree » One of the p rim ary goals of sum m er pruning is to e lim in a te w a te r sprout growth on the fruit tree W ater sprouts are small branches growing upward from the tree's main limbs Cutting this excess tree growth out enables the tree to channel its vigor into fruit-bearing tree limbs "H o m e o r c h a r d is ts should re m e m b e r th at pruning a tree later in the growing season lessens the likelihood that regrowth w ill o c c u r,” M c N e ila n says “ This means that water sprout growth prun ed in August will have little ch an ce to g ro w b ack because the tree w ill soon be dormant ” Another important goal of summer pruning is the training of the fruit tree "Training is forcing the tree to grow the way the home orchardist wants it to," he says. “ In pruning to train the tree, weak limbs and those limbs growing in undesired directions should be removed " The gardening specialist adds that this w ill cause the o ther branches to e x perience more growth than usual, and as a result, it may be necessary to head them back once or twice during the summer The goals of sum m er pruning are the same as those of spring pruning to help the tree develop as desired and to control its s ize But th e hom e gardener should keep in mind that any pruning done now should be light and selective, M cNeilan notes M a jo r pruning a c tiv ity should be reserved for the early spring when fruit trees are still dormant CROWN CARPETS SAVE 26% to 60% Every roll and remnant in stock on sale! 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