Greensburg Daily News, Greensburg, IN

February 5, 2014

Making the best of the winter weather

By Eileen Fisse Daily News
Greensburg Daily News

---- — I don’t think the ground hog saw his shadow here but I guess we will have more winter weather and make the best of it.

It will give more time to work on those winter projects and think about spring. I see the garden seeds are out in the stores, so you can make your plans now.

Well, don’t forget the Spring District meeting March 18 and our International Night April 7.

We will have sign-up sheets at International Night to sign up to work at the fair, so be thinking when you would like to work and with what class will interest you.

Well, since it seems winter is still here, I have a few hints you may want to try.

Keep an old paintbrush at the back door. It is handy for brushing off dirt, leaves, grass and now snow from your shoes.

Make an all-purpase cleaner by mixing 2 cups water with 1/4 cups white distilled vinegar and 1/2 teaspoon dish soap. Put it in a spray bottle and shake.

Use denture cleaner tablets to clean jewelry and rings. Simply drop a tablet into a cut up water, let it dissolve and place your jewwlry in for a couple of minutes.

Used dryer sheets are great for dusting. Keep in a plastic bag near the dryer as needed.

Use WD-40 to clean gum off cushions and floors.

A tablespoon of distilled white vinegar in a cup of hot water makes the best carpet cleaner. Put in a spray bottle, lightly spray on stain and wipe with a clean cloth.

Pick up broken class with a sticky lint roller. It will pick up even the tiniest pieces.

Use rubbing alcohol to clean sticky glue left on glass, plastic or aluminum. When trying to get the label off, use a cotton ball.

To keep from slipping on ice put a pair of non slip socks over your shoes.

Small marks on painted walls can be removed with a clean pencil eraser.

Here are a couple of recipes I tried this week:

Chicken Dill Soup

2 large skinless, boneless chicken breasts cut in 1-inch cubes(about 1 pound)

1 T. oil

2 quarts of chicken broth

1/2 c. uncooked brown rice

1 large sweet potato, peeled and diced (about 2 cups)

3 medium carrots, peeled and slices(about 1 1/2 cups)

1 c. frozen cut green beans

2 small bunches green onion, chopped (about 1 c.)

1 T. dillweed

salt and pepper to taste

Brown chicken in hot oil in a dutch oven until browned. Remove from pan and set aside. Add chicken broth to pan, bring to boiling. Add rice, reduce heat and simmer covered 10 minutes. Add sweet potato and simmer covered 10 minutes. Add browned chicken, carrots and green beans; simmer covered 10 minutes Add green onions and dill weed. Simmer covered one minute or until vegetables and rice are tender. Season to taste. Makes eight servings.

Cherry Nut Cobbler

1 12-14 oz pkg. frozen mixed berries

1 can cherry pie filling

3/4 tsp. cinnamon

1/2 tsp. ginger

16.5 oz. package blueberry muffin mix or your choice

1/3 c. water

1/4 cl chopped nuts

2 T. oil.

Lightly coat the inside of a 3 1/2 ro 4 quart. Slow cooker. In the cooker, combine frozen berries, pie filling, cinnamon and ginger.

Cover and cook on low for two hours. In a medium bowl, stir together muffin mix, water, nuts and oil. Spoon over berry mixture in cooker. Turn to high. Cover and cook one hour or until a toothpick inserted into the center comes our clean. Turn off cooker. Remove liner and place on wire rack. Uncover and cool for 20 minutes. Serve warm with ice cream; makes six servings.