June 2007

        Well June is busting out all over.  It seems to me most of the flowers that are blooming are all yellow or orange.  I noticed by John Deere they had yellow flowers and with the green foliage they seemed very appropriate.  I don’t think I have a single flower blooming that I didn’t plant in a pot for my porches.  Of course, I always say I have a white thumb and not a green thumb.

      Back when I used to teach I used to make crepes.  My husband and son Marc are both very partial to Swedish Pancakes which are a cousin to crepes.  My grandfather Henry McNeal always liked thin pancakes and that is also  how I  think crepes can be classified.  I have various  pans but I find a small rounded side frying pan is the best.  I also have one that is oval  and you dip it into the batter and then it cooks the crepe and you peel it off.  I have not had great success with it. I would rather use the small skillet and a small metal spatula.  I have used several recipes.  I also like the Swedish Pancake mixes they sell.  I don’t have any on hand. But I think it is either Lind or Krustez or both.  This is a recipe from my “Everyday Food” magazine.

CREPES

1 ½ c milk

1 c all-purpose flour (spooned and leveled)

2 large eggs

2 t sugar

1/4t salt

1 T butter melted plus more for pan

1, In a large bowl, whisk together milk, flour, eggs, sugar, salt and butter.  Cover and refrigerate at least 1 hour.  Meanwhile, prepare (the apple topping)

2. Heat a skillet over medium heat.  Dip a folded paper towel into melted butter wipe bottom of skillet.  Pour 1/3 c of the batter :swirl skillet so batter coats  bottom with a thin even llayer.  Cook until edges are dry about 1 minute.  Using a spatula gently lift one edge of crepe and grasping with your fingers flip crepe over; cook 30 seconds( don’t worry if the first one or two aren’t perfect)  It takes a little practice to get the heat, thickness, and a gentle touch.

3. Slide cooked crepe out of skillet onto baking sheet.  Repeat with remaining batter, stacking crepes on sheet.  I usually put a sheet of waxed paper in between.

APPLE FILLING

1 T butter

5 Gala apples, peeled cored and cut into 12 wedges each.

1 T fresh lemon juice (one lemon)

2 T sugar

½ t cinnamon

¼ c dried cherries or cranberries

reduced fat sour cream ( optional)

1. In a large skillet, melt butter and add apples, lemon juice, sugar , cinnamon and ½ c water.  Cook until apples are soft about 15 minutes.

2. Add cherries and cook until they are plumped ( about 2 minutes).

      Last year the Republican Women of Rock Island County had a pot luck supper and we all brought our favorite recipes.  I thought they make a nice mix of dishes with the pot of Chili I made.  Here are a couple of the recipes.

GRUNER SALAD(ORIENTAL SALAD )

1 Bunch or head Napa cabbage Wash, drain well and slice into thin shreds

1. bunch green onions- Slice, including green tops, Mix with cabbage and chill

Dressing

1/3 c oil

1/3 c white vinegar

1/3 c sugar or splenda

1 T soy sauce

Mix and boil one minute.  Cool to room temperature.  Store in refrigerator if not using right away or to cool.

Topping

1 package Ramen noodles, chicken flavor( Set aside chicken flavor packet to use later.

1 package sliced almonds

Sesame seeds ( you can find these already done at the grocery store they are called salad accents0

½ stick butter 4 T

Melt butter in baking pan with sides in a 325 degree oven.  Add raw noodles which have been broken into bit size or smalled pieces, almonds and sesame seeds.  Stir to coat pieces and brown in oven, stirring every 5 minutes or so.  This takes about 20 minutes.  Remove from oven and let cool to room temperature.

When ready to serve, mix dressing with cabbage.  Add cooled topping and mix Sprinkle with the chicken flavor packet and mix again.  I sometimes carry each part in separate bags and mix when I get to a pot luck.  This was from June Harroun and I also have the same recipe from Roger Wildermuth

FRESH MUSHROOM CASSEROLE  BY ARLIS ENBURG

1 lb fresh button mushrooms, sliced

½ c hot water

4 T granulated chicken boullion

1 T flour

1 c commercial sour cream

dash of pepper

3 T grated Parmesan cheese

½ of a 6 oz package of chicken flavor Stove Top stuffing

1 ½ sticks of margarine, melted.

Add the granulated bouillon to the hot water, dissolve and cool.  Mix the flour, pepper and Parmesan cheese into the sour cream.  Stir the cooled bouillon into this mixture, Put the mushroom into 1 ½ quart casserole dish and pour the sour cream mixture over the mushrooms.  Top  with Stove Top stuffing and pour the melted margarine over.  Bake uncovered in a 350 degree oven for about 35 minutes.

        I have three more recipes which I will use next month.  They are all vegetable dishes.  I also have a great Strawberry Pie.  Have a nice summer.