Greensburg Daily News, Greensburg, IN

Columns

September 12, 2012

Woodhull: Dryness gives way to green

Greensburg — Do you think the drought has been solved?

It looks like it is when I look at the yard. It is so pretty and green and the brown spots are slowly filling in with green grass.

Of course, the weeds are flourishing, but they never did really stop growing. I believe they like dry weather. The cooler nights are good for sleeping, too.

Do you have your reservation made for our annual Achievement Night?

It will be Oct. 4 with registration beginning at 5:30 p.m. and the meal at 6 p.m. Reservations need to be made by Sept. 24 and sent to Janet Bedel. They are $8.50. The speaker will be Jeff Keihl. I have heard that he is very interesting, so it sounds like a good time is in store.

We lost two very dedicated members of our clubs recently which will leave a spot that cannot be filled very easily.

Alice Grimes had been a member of the Forest Hill Club for more than 60 years. Her smiling face was always there when we had a program and she assisted many times when we had special projects going on.

Also, Rosemary Wenning was a member of the St. Maurice Community Club. She was always busy making articles for our Voluntary Community Support projects.

She made countless walker bags for our local hospital. If you have been a patient and used a walker bag there, chances are Rosie made it. She was also busy making articles for Riley Hospital, such as pillow puppies, pinafores, and tote bags. These ladies will surely be missed.

Since Indiana Extension Homemakers will be celebrating their 100th anniversary this year, the Decatur County Museum will be having an exhibit of Decatur County Homemakers during October.

You will want to stop in and see what we have been doing for the last 100 years, well not that many for our county, but for many years.  It sounds like there will be some interesting things on display.

How about some vegetable casserole recipes now that it is cooler.

Baked carrot cake

8 carrots, sliced thin

1 8-ounce jar cheese

1 can mushroom soup

1 can water chestnuts, sliced and drained

1 can mushrooms, sliced

Cook carrots. Use the liquid from mushrooms by mixing with the mushroom soup. Add the cheese and sliced chestnuts and mushrooms. Mix together and pour over hot cooked carrots in casserole. Bake at 325 degrees until hot and bubbly.

 

California Blend casserole

2 packages California blend vegetables, cooked

1 stick butter or margarine

1 cup butter cracker crumbs

4 ounces grated Cheddar cheese

8 ounces grated Mozzarella cheese

Grease an 8 x 11-inch casserole. Layer vegetables and crackers. Dot with butter. Sprinkle the cheese on top. Bake until cheese bubbles.

 

Broccoli and rice casserole

1 10-ounce package chopped broccoli

1 10-ounce can cream of mushroom soup

1 8-ounce jar cheese

3/4 stick margarine, melted

1/2 cup chopped onion

1 small can water chestnuts, sliced

1 1/2  cup instant rice, uncooked

1/2 cup celery, chopped

1/2 soup can milk

Defrost broccoli. Combine remaining ingredients in greased 2 or 3-quart casserole. Add broccoli, drained. Bake at 350 degrees for 40 minutes.

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