Kitchen Delights 6/2/19

Every year I tell myself I’m not going to purchase so many flowers. I go to some of my favorite nurseries, and I go crazy. Oh, it has so many beautiful hanging flower baskets, and, of course, I have flowers to plant in the flower pots that are on the deck. The flowers that I got for Mother’s Day are on the porch waiting to be placed outside once it’s warmer.


Rainbow Pasta Salad

16 oz. box tricolor spiral pasta

2 c. broccoli florets

1 c. grated carrots

1/2 c. diced Roma tomatoes

1/2 c. chopped cucumber

1/4 c. chopped onion

1 c. frozen corn, thawed

6-1/2 oz. jar marinated artichoke hearts, drained & halved

8 oz. bottle Italian dressing

1-2 tsp. sugar

Salt & pepper, to taste


Cook the pasta according to package directions; just before draining off the hot liquid, I add the corn to pre-cook. Drain. Place in a large bowl; add broccoli, carrots, tomatoes, cucumber, onion and artichoke hearts.

In a small bowl, combine the Italian dressing and a little sugar, salt and pepper. Pour over vegetables. Toss together to blend flavors. Refrigerate until serving time.

Yield: 16 servings


Celery Seed Slaw

1 lg. head cabbage, shredded

1/2 c,. shredded carrot

1/2 c. chopped red pepper

1/4 c. chopped onion

1 c. sugar

1/2 c. cider or white vinegar

2 tsp. salt

2 tsp. celery seed


In a large bowl, combine cabbage, carrot, red pepper and onion. In small saucepan, bring sugar, vinegar, salt and celery seed to a boil; pour over vegetables. Cover and refrigerate.

Yield: 12-15 servings


Turkey Stir-Fry Supper

2-1/4 lbs. boneless, skinless turkey breast*

2 T. vegetable oil

3/4 c. long-grain rice

2 (14-1/2 oz.) cans chicken broth, div.

5 T. soy sauce

1/2 tsp. ground ginger

1/4 tsp. pepper

10 oz. pkg. frozen broccoli spears, thawed

4-5 carrots, thinly sliced

2-3 bunches green onions, sliced

3 T. cornstarch

14 oz. can bean sprouts, drained

Chow mein noodles


*Can use deli turkey (sliced thick).

In a wok or lg. skillet, stir-fry turkey in batches in oil for 5-7 minutes. Set turkey aside. Add rice, 3-1/2 c. broth, soy sauce, garlic, ginger and pepper; bring to a boil. Reduce heat, cover and simmer for 15 minutes, or until rice is tender.

Cut thawed broccoli into 3 in. pieces, add to rice along with carrots and onions. Simmer for 5 minutes.

Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for a few minutes. Stir in the bean sprouts and turkey; heat through.


Rhubarb Crumble

3 c. rhubarb, cut up

1 c. sliced apples

1 c. sliced strawberries

3/4 c. sugar

1/2 tsp. cinnamon


Combine rhubarb, apples and strawberries in a 7x10 inch casserole dish or 10 inch round pie pan. Sprinkle sugar and cinnamon on top.


1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

5 T. butter, softened

2/3 c. brown sugar

2/3 c. quick rolled oats


In a bowl, combine all ingredients. Sprinkle over the fruit. Bake at 350 degrees for 35-40 minutes. Serve with vanilla ice cream.


Milk Chocolate Bundt Cake

7 oz. milk chocolate candy bar

1/2 c. Hershey’s® chocolate syrup

1 c. butter (2 sticks)

1-1/2 c. sugar

4 eggs

1 tsp. vanilla

2-3/4 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk

Powdered sugar


In a saucepan, melt the chocolate candy bar, chocolate syrup and the butter. (If you prefer, you can melt in the microwave.) Cool for 5-6 minutes.

In a mixing bowl, mix sugar and eggs; beat for 4 minutes. Add the chocolate mixture and vanilla. Combine the dry ingredients, then add alternately, with the buttermilk.

Pour batter into a greased and floured 10 inch tube bundt pan. Bake at 325 degrees for 55-65 minutes. After cooling, and turning over onto plate, dust with sifted powdered sugar.


The Key to Preventing Moldy Berries:

Berries are delicious, but they’re also very delicate. Raspberries and strawberries seem to start growing mold.

When you get them home from the grocery story or farmers market, prepare a mixture of one part vinegar (white or cider) to ten parts of water. Dump the berries into the mixture and swirl the berries around in it. Drain, rinse with water, if choose. You can’t taste the vinegar even if you don’t rinse them.


A Farmer’s Love Letter

“My sweet potato, do you carrot all for me? You are the apple of my eye, with your radish hair and turnip nose. My heart beets for you. My love for you is as strong as onions. If we cantaloupe, lettuce marry, we will be a happy pear.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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