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
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Tomatoes can be tied to
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When staking, leave one
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