Kitchen Delights 8/4/19

(Editor’s Note: Darlene Dixon has graciously agreed to write two additional columns.)

I will retire soon!


Oven Crisp Fish

2 lbs. fish fillets

1 c. dry bread crumbs

2 T. Parmesan grated cheese

2 tsp. paprika

2 tsp. lemon zest

3/4 tsp. marjoram

1/2 tsp. thyme

1/8 tsp. garlic powder

2 T. squeezed lemon juice

2 T. white wine


Heat oven to 425 degrees. Spray bottom of a 9x13 inch baking pan with cooking spray. Rinse and pat fish dry.

In a deep dish or bowl, combine bread crumbs, cheese, paprika, zest, marjoram, thyme and garlic powder. In another dish combine lemon juice and white wine.

Dip each fillet into the liquid mixture, then roll into the dry mixture, “coating well.” Place fish into pan. Spray top with cooking spray. Bake at 425 degrees for 20-25 minutes, or until fish flake (will depend on how thick the fillets are).

Yield: 4-6 servings


Spinach Strawberry Salad

2 bunches baby spinach

1 pint fresh strawberries, cut up

1/2 c. sugar

2 T. sesame seeds

1 T. poppy seeds

1-1/2 tsp. grated onion

1/4 tsp. Worcestershire sauce

1/4 tsp. paprika

1/8 tsp. salt, opt.

1/2 c. vegetable oil

1/4 c. rice wine vinegar


Place spinach and strawberries in a large bowl. In another small bowl or jar, combine the rest of the ingredients; stir or shake (in the jar) until ingredients are well blended. Pour over the salad. Gently toss together.

Yield: 6-8 servings


Cheesy Spinach Stuffed Meat Loaf

1-1/2 lb. ground beef

3/4 c. soft bread cubes

2 eggs

1/4 c. milk

1 tsp. marjoram

3/4 tsp. seasoning salt

1/2 tsp. pepper



10 oz. pkg. frozen chopped spinach, thawed & squeezed dry

1/2 c. shredded mozzarella cheese

3 T. grated Parmesan cheese

1 tsp. Italian seasoning

1/8 tsp. garlic salt or powder



1/3 c. ketchup

3/4 tsp. mustard

2 T. brown sugar

1/4 c. shredded mozzarella cheese


In a large bowl, combine all meatloaf ingredients, mix thoroughly. On wax paper, pat a 10x14 inch rectangle.

In a bowl, combine filling ingredients; mix well. Spread over the meat layer, leaving 3/4 inch around edges. Roll up jelly roll fashion. Press meat mixture over filling on ends to seal. Place the meatloaf, seam side down, on a small rack in a roasting pan.

Combine topping ingredients (except cheese); spread over the top. Bake at 350 degrees for 1-1/2 hours. Sprinkle the cheese over the top, then slice and serve.

Yield: 6-8 servings


Swedish Spice Cookies

1-1/2 c. sugar

1 c. butter

2 eggs

3 T. dark corn syrup

1 tsp. baking soda

1/4 c. hot water

1 tsp. ground ginger

1 tsp. cloves

1 tsp. cinnamon

3-1/2 c. flour


In mixing bowl, cream sugar and butter. Beat in eggs and syrup. Measure 1/4 cup hot water in measuring cup, add baking soda. Add to sugar mixture; add the spices and as much flour as needed. Chill dough only 15 minutes.

On lightly floured board, roll cookie dough out to 1/8 to 1/4 inch thickness. Press out cookies with a round fluted cookie cutter, or you can roll into balls and press flat with a glass dipped into sugar. Bake at 350 degrees for 6-8 minutes.

Yield: 5 dozen


Darlene’s Golden Peach Pie

(Recipe is also in my “Sharing

The Best” cookbook, pg. 218)


Pastry for a 2 crust pie

5-6 med. size peaches

2 T. brown sugar

3/4 c. white sugar

2 T. cornstarch

1/2 c. crushed pineapple, drained

1 tsp. orange zest

3 T. quick tapioca (or flour)

1-1/2 tsp. butter

1/2 tsp. almond extract


Scald peaches in boiling water; peel and slice thin. Place in a bowl, add sugars and pineapple; let stand 5 minutes, drain in a colander, reserving juice. Mix cornstarch into the liquid; cook in microwave until thickened. Let cool slightly.

Roll out a bottom crust, place into 9 inch pie pan. Add peaches, cooked mixture, orange zest, tapioca and extract. Dot top of filling with butter. Place a pastry crust on top. Cut slits in top, crimp edges. Sprinkle top with a little sugar. Bake at 375 degrees for 15 minutes, lower temperature to 350 degrees and bake for 35-40 minutes.


Summer Outdoor Hints:

Homemade mosquito trap: You need an empty plastic 2 liter soda bottle, 1 c. warm water, 1/4 c. brown sugar, 1/4 tsp. yeast (the kind you use to make bread), and strong black electrical tape. Cut the soda bottle in half. In the bottom half, mix the water, brown sugar and yeast. Take the top half of the bottle (cap removed), place it inside the bottom half, top side down, making sure that the top of the bottle is immersed in the liquid, but not touching the bottom of the bottle. (You want the mosquitoes to be able to fly into the liquid.) Secure the 2 halves of the bottle with the tape, continue wrapping the bottle to cover as much of it as possible, while leaving the top open. Set the mosquito trap where you know mosquitoes will find it...and they will! Make new traps as the old ones fill.

To relieve the itch from chigger bites: Mix together some Vicks VapoRub® and table salt to make a soothing ointment. You want to make sure you have a few grains of salt directly on each bite for the best relief. Keep the ointment on as long as possible.

Easy remedy if you’re stung by a bee or yellow jacket: Wash and dry a penny. (Yes, a penny!) Place the penny on the sting and place a bandage over. Keep the penny taped on for several hours. Will take the pain away.

Aloe vera plant is the best plant to have in your home. The juice from a leaf, can be used on a cut, burn, even on sunburned skin.

“To know God puts a song in your heart and a smile on your face.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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