Greensburg Daily News, Greensburg, IN

March 19, 2014

Eileen Fisse: Spring can't make up its mind

By Eileen Fisse
Daily News

---- — It seems spring can’t make up its mind whether to come to stay, but we will enjoy each warm day.

Our yard was full of robins the other day, so I guess that is a good sign.

It seem there are plenty of things for the Homemakers to do. If you are planning to attend International Night April 7, your reservations need to be mailed to Barb Smiley by March 27. The cost is $10. Send to Barb at 891 S. County Rd. 700 W. Greensburg, IN 47240. Make checks payable to Decatur County Extension Homemakers.

Also, bring your Cultural Arts item to International Night and also sign up to work at the fair.The Kitchen Kookies and the Twilighters are the hostesses for this program.

Another reminder: Your dues of $10 is due by May 1 along with a list of your officers for the coming year.

Please send your dues to Paulette Duerstock at 2004 E. County Rd. 700 S. Greensburg, IN 47240 and make your checks out to Decatur County Extension Homemakers.

Recently, 14 members attended the Spring District day hosted by Brown County extension Homemakers.

Speakers were State President Joanna Sell, State President-elect Marcia Dodge and State Vice President-elect, Jeannie Armett.

The Homemakers Conference will be June 11 to 13 at Purdue. Next year the conference will be held in Indianapolis.

Fall Retreat will be Sept. 17 and 18 at Camp Higher Ground. The theme this year is State Fair.

Each county decorated a gallon jar and the money collected went to cancer research. Our county’s won and will go to conference. It sounds like everyone had a very worthwhile day.

Before we know it, the dandelions will be out. Here are some recipes:

Dandelion Salad

1 T. canola oil

1 tsp. lemon juice

2 c. torn dandelion greens

2 green onions, thinly sliced

2 hard-cooked eggs, sliced

1/2 c. grapefruit sections

In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion grees and onions. Drizzle with dressing; toss to coat.

Arrange eggs and grapefruit sections over greens. Makes two servings.

Turkey Biscuit Bake

1 can condensed cream of chicken soup, undiluted

1 c. chopped cooked turkey or chicken

1 4oz. can mushroom stems and pieces, drained

1/2 c. frozen peas

1/4 c. 2 percent milk

dash each of ground cumin, dried basil and thyme

1 tube (12oz.) refrigerated buttermilk biscuits

In a large bowl combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-inch square baking dish; arrange biscuit over top. Bake at 350 degrees, uncovered 20 to 25 minutes or until biscuits are golden brown.

I Love You Cake

1 yellow cake mix

1 pkg. instant coconut cream pudding mix

1/4 c. poppy seeds

1/2 tsp. coconut extract

Filling

2 c. milk

1 pkg. instant vanilla pudding mix

topping

1 8oz. carton of whipped topping, thawed

1/4 c. instant coconut cream pudding mix

3 T. milk

1/2 tsp. poppy seeds

Grease a 13 by 9 inch baking pan. Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and coconut extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs. Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix two minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes.

For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving.