Greensburg Daily News
It seems time flies faster all the time, next month it will be fair time again. I hope everyone is planning to exhibit and also participate in some of the activities.
If your club needs an idea for a tour or going to a seminar the Decatur County Historical Society is the place to go to learn about gardening. Their exhibit through June 30 is Gardening Through Time. The museum is opened Tuesday, Thursday and Saturday from 10 a.m. to 2 p.m. and on Sundays from 1 to 4 p.m. If your group wants a special time just give them a call. They would be glad to work with you.
They also have a seminar June 9 beginning at 10 a.m. There will be several speakers. Hank Martin on Bonsai, Mrs. Miller on Herb Gardens, Sarah Nahmias on Water Gardening and other speakers. Just call them for more info.
I have couple of quick and easy recipes.
Penny Savers Casserole
6 hot dogs, cut up
4 medium potatoes, partially cooked
2 T. onion, chopped
1 can cream of mushroom soup
1 c. peas or corn
1/4 c. butter
3 to 4 slices cheese
2 Tsp. mustard
Combine all ingredients except cheese. Put in casserole and bake at 350 degrees for 30 minutes. Top with cheese when putting in oven.
Quick and Easy Cranberry Chicken
6 chicken breast
1 can whole cranberry sauce
1 pkg. dry onion soup mix
6 oz. western dressing
Spray 9X13 pan with cooking spray. Place chicken in pan. Mix cranberry sauce, soup mix and dressing. Spread on chicken. Bake at 375 degrees for 30 minutes. Makes six servings.
I went to a baby shower for my granddaughter on Sunday. I will share a couple of the recipes they served.
Cranberry Feta Pinwheels
1 carton (8 oz.) whipped cream cheese, softened
1 c. crumbled feta cheese
1/4 c. chopped green onions
1 pkg. (6 oz.) dried cranberries
4 flour tortillas (10 inch)
In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 c. mixture over each tortilla and roll lightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll into 10 slices.
Layered Island Dip
1 pkg. (8 oz.) cream cheese, softened, divided
1 8 oz. can crushed pineapple, drained
2 c. thawed whipped topping, divided
2 T. powdered sugar
1 T. lime zest
2 tsp. rum extract
1/2 c. chopped macadamias
1/2 c. coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
Beat 4 oz. cream cheese, pineapple and 1 cup whipped topping with whisk until blended. Spread onto bottom of a pie plate. Mix remaining cream cheese, powdered sugar and lime zest. Spread over pineapple layer. Mix remaining whipped topping and rum, spread over lime layer. Refrigerate at least 1 hour before serving. Top with nuts, coconut, kiwi and mint. Serve with vanilla wafers or graham crackers.