There isn’t much news from Extension Homemakers right now.
Club Presidents, remember the next Council Meeting will be June 2, so mark it on your calendar right now.
It is so pretty just to drive around the countryside and take in all of nature’s beauty at this time of year. The flowers continue to bloom, and will be pretty until frost comes this fall. As some fade, others continue to come on and take their place.
The farmers were working hard until the rains came and let them rest for a few days. You could always tell where they were working – just look for a fog of dust and right in the middle was a tractor pulling something along. The garden is beginning to produce. We’re eating lettuce, radishes and onions right now. The rain helped that along. I have been saving asparagus and have about enough to cook. Once a year is good enough for me.
I have some recipes that I received after going to a couple occasions where they were served. Whenever I come across something different, I try to get the recipe. I attended a Derby Party where there was a continuous buffet with abundant food all day long. A couple that I needed recipes were Kentucky Hot Brown Sliders and Oreo Fudge. I hope you like them as much as I did. The other was served at a ladies church meeting and were so good.
KENTUCKY HOT BROWN SLIDERS
1 package (12 ounces) King’s Hawaiian sweet rolls, split
1/2 cup mayonnaise
12 slices deli turkey
12 slices cooked bacon
6 slices Gruyere cheese ( haven’t seen this around here, so try Swiss)
1/4 grated Parmesan cheese
1/4 cup diced pimientos
1/2 butter, cubed
2 tablespoons finely copped onion
2 tablespoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
Spread roll bottoms with mayonnaise. Layer with turkey, bacon, a few diced pimientos, and cheese. Replace tops. Arrange sandwiches in a single layer in a greased 9-inch square baking pan. In a small skillet, melt butter over medium heat. Add onion; cook and stir 1 - 2 minutes or until tender. Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved. Pour butter sauce over sandwiches. Cover with aluminum foil and refrigerate for several hours. Preheat oven to 350 degrees. Bake, covered, 25 minutes. Remove foil and bake uncovered, for an additional five minutes or until golden brown.