Monday, June 20th ~ Friday, June 24th
Patriotic Frozen Delight
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
2 tsp. grated lemon peel
2 c. (16 oz.) plain yogurt
2 c. mini marshmallows
1/2 c. chopped pecans
1 c. sliced fresh strawberries
1 c. fresh blueberries
In large bowl, combine milk, lemon juice and lemon peel. Stir in yogurt, marshmallows and pecans. Spread half of mixture into ungreased 11x7x2 inch dish. Sprinkle with half of the strawberries and blueberries. Pour remaining yogurt mixture over top; sprinkle with remaining berries. Cover and freeze. Remove from freezer 15 minutes before serving. Yield: 12 servings. *For a lighter dessert, use fat-free sweetened condensed milk and nonfat yogurt.
1/2 c. (1 stick) unsalted butter, room temperature
1 c. sugar
3 large eggs
1 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 3/4 c. raspberries
Preheat oven to 350. Butter a 2 quart glass baking dish. Cream butter and sugar with electric mixer until fluffy. Add eggs one at a time. Beat water each to combine. Whisk flour, baking powder and salt together. Add to butter-sugar mixture; gradually and slowly. Spread batter in dish. Scatter berries on top. Bake 45-50 minutes. (Try adding a tsp vanilla or almond extract with blueberry version.) You can use any berry, cherry or stone fruit with this recipe.
Strawberry Spinach Salad
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1/2 c. white sugar
1/2 c. olive oil
1/4 c. distilled white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. minced onion
10 oz. fresh spinach-rinsed, dried and torn into bite-size pieces
1 quart strawberries-cleaned, hulled and sliced
1/4 c. almonds, blanched and slivered
In medium bowl, whisk together sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worchestshire sauce and onion. Cover and chill for one hour. In large bowl, combine spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10-15 minutes before serving.
Gardening Tools: Spray each tool with WD-40. Dip each tool in and out of bucket full of sand until grime is gone. Brush off sand and let air dry.
After every use: rinse off tools with a hose. Dry fully with a cloth and store in bucket of sand, handle facing up. The sand will absorb moisture and work away the remaining gunk as the tools are pushed through.
Find out where "JUNE THE DAIRY COW" will be this month; see a listing of all the FARM BREAKFASTS and all the other events happening around the state!
(Just click on the link below)
BURNT FOOD TIP:
To clean saucepan with burnt food:
Fill pot 2/3 full with water. Add 3-4 Tbsp. baking soda (or 2-3 Tbsp. dishwasher detergent). Bring to boil; Remove from heat; let water cool. Scrape off crust with metal spatula. (If necessary, repeat process several times). Use a plastic scrubbie with scouring powder or baking soda to get the last bits of black off. Rinse, and clean as usual.
Not all small red and white potatoes are new. The distinction guest o freshly harvested immature potatoes which have a creamy waxy texture and less starch than full grown potatoes
Delicate skins mean you don’t need to peel. Be gentle when you clean; scrub too hard and you’ll rub the skin right off
Because of thin skin, they are more perishable than mature potatoes like russets or Yukon golds. Store in paper bag in cool place and sue within a few days of purchase