By Alice Woodhull
---- — The saga continues... What are we going to do about this winter weather?
I am sure you are just as tired of it as everyone else. It isn’t doing any good to complain about it. The Good Lord is going to send it no matter what we think. We just need to find a coping mechanism to get us through it. A good book, something to keep our hands busy, a good attitude, these are all the things I try to use to get me through it. I don’t go out in it unless I just have to.
There has been an incorrect date given out for our Madison District Spring Meeting. it will be March 13 in Brown County. The rest of the details are the same. You need to get your reservation made as soon as possible. The ladies from Brown County are planning a picnic in the park. Let’s hope we are in a spring mode by then.
I’m sure we will have a good time, whatever the weather. This is the time we hear from our state officers about what is going on at the state level. We will be finding out what will be happening at our annual Home and Family Conference in June. I can’t tell you a lot of the details, but I do know this will be the last year we go to Purdue for the conference. This has been in the works for a long time, and it will be moving to a more central location in the state, Indianapolis. The ladies from the toe of the state have complained long and loud about how they have to drive so far, and with them being on “slow” time, they have to leave really early to get there or spend an extra night there.
Remember, April 7 will be our International Night and we will be going to Indonesia for the evening. Don’t forget the Cultural Arts contests. The regular contest will include any hand made item, using any medium, including a painting or photograph. The special contest is a purse. The winners will be chosen by popular vote.
COTTAGE MEAT LOAF
1 1/2 pound lean ground beef
1/2 cup catsup
1/3 cup tomato juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon red pepper (optional)
2 eggs, beaten
3/4 teaspoon fresh bread crumbs
1/4 cup chopped onion
2 teaspoons mustard
1/4 cup catsup
1/2 teaspoon mustard
2 teaspoons brown sugar
Fresh herbs, for garnish(optional)
In large bowl, combine catsup, tomato juice, salt, pepper, eggs, bread crumbs, onions, and mustard. Mix until well blended. Add beef. Mix gently, but thoroughly. Line a 5 x 9-inch loaf pan with foil. Press in beef mixture.
In a separate bowl, combine the topping ingredients. Mix well. Spread topping over the meat loaf. Bake at 400 degrees for 35 to 45 minutes, until done. Drain off fat. Rest meat loaf five minutes before serving. Garnish with fresh herbs, if desired. Yield: five to six servings.
1 pound ground beef
1 onion, chopped
1 tablespoon chili powder
1 medium can ranch-style beans
1 can cream of chicken soup
1 can tomatoes with green chilies
1 package flour tortillas, quartered
Shredded Cheddar cheese (approximately 2 cups)
Brown hamburger; add onion, chili powder, beans, soup, and tomatoes. Mix well and heat until warm. In a 9 x 13-inch pan, alternate quartered pieces of tortillas and meat mixture. Let tortillas come up sides of baking dish about 1/2 inch. Sprinkle top with ample amount of shredded cheese. Bake for 15 to 20 minutes at 350 degrees. Yield: eight servings.
CHICKEN - BROCCOLI BAKE
1 10-ounce package frozen, chopped broccoli, cooked and drained
2 cups cooked, chopped chicken
1 can mushroom soup
1/4 cup milk
6 slices American cheese
1 cup baking mix
1 1/2 tablespoon margarine
Boil chicken, and cut up for the casserole. Spray baking dish and put chicken in dish. In a bowl, mix soup, milk and broccoli; place over chicken. Arrange cheese on broccoli. In another bowl, mix baking mix and margarine together until crumbly. Sprinkle over all and bake at 400 degrees for 30 minutes.
CHICKEN AND POTATO CASSEROLE
4 boneless chicken breasts
1 32-ounce package frozen hash browns, shredded
1 can cream of chicken soup
1 1/2 cans milk
4 - 6 ounces shredded cheese
Cook chicken breasts; cube. mix chicken, hash browns, chicken soup, milk and cheese all together. Put in slow cooker and cook on low heat for approximately two hours, or bake one hour in a 350 degree oven in a 9 x 13-inch casserole dish. Yield: 20 servings.