One Foot on a Banana Peel

I think I’ve recovered from my weekend….the Avon Open House and watching the Steelers lose again.  My boys just can’t seem to get it together this season.

The Open House went really well.  I sold a good bit of stuff I had on hand and several people placed orders.  I still have a lot of things left, but as Tim says they’re paid for and they aren’t eating any hay.  When someone wants something I have on hand it’ll be one less thing to order.

Everyone enjoyed the social aspect of the afternoon, too.  I was surprized at how long most people stayed.  The snacks were a hit as well.  Two new cookie recipes I tried out went over really big, so I’m going to share those.  I’m just glad the whole thing’s over and done with.  There was so much to do to get ready and then big event itself and then cleaning it all up.  I was exhausted by Sunday evening and still dragging around yesterday.

Applesauce Cookies

1 c. applesauce

1 tsp. baking soda

1/2 c. shortening

2 eggs

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. salt

2 c. all-purpose flour

1 c. sugar

1 c. chopped nuts (optional)

12-oz. pkg. semi-sweet chocolate chips

*Blend applesauce and baking soda together; set aside.  In a second bowl, combine shortening, sugar, and eggs; set aside.  Blend together flour, cinnamon, cloves, nutmeg and salt in a large mixing bowl; blend in shortening mixture with flour mixture.  Add applesauce mixture; stir in nuts and chocolate chips.  Drop by teaspoonfuls onto ungreased baking sheet.  Bake at 350 degrees for 10 to 12 minutes.  Makes 2 to 3 dozen.

Molasses Sugar Cookies

1-1/2 c. brown sugar, packed

3/4 c. margarine

2 eggs

3 Tbsp. molasses

2 tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1 tsp. cinnamon

1/2 tsp. salt

2-1/2 c. all-purpose flour

Garnish: sugar

*Combine brown sugar, margarine, eggs and molasses; blend well.  Stir in remaining ingredients and refrigerate dough for one hour.  Form dough into one-inch balls and roll in sugar.  Arrange 2 inches apart on ungreased baking sheet.  Bake at 350 degrees for 8 to 10 minutes.  Makes 4 to 5 dozen.

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*I saw the bear again today.  Same spot.  Just later in the morning so the elementary kids got to see him.  Still no picture.  The kids made so much noise he took off running.

It’s zucchini season and we’ve got fruit coming out our ears….and those jokes about not being able to give the stuff away?  After a while it’s true.  People see you coming with an arm load and they go into a red alert akin to the one brought on by a Jehova’s Witness approaching the door.  We love the stuff, but there’s only so much of it you can eat fresh.  My mom makes zucchini bread and zucchini relish.  We like it fried and sauted mostly, but it’s good in soups and stews, too, but who wants that when the temperature is closing in on 100 degrees?  So, here’s my zucchini tip of the day, brought on by the fact that this is what I’ve been doing.

Cube unpeeled zucchini (removing seeds) and par boil in lightly salted water for 3 minutes.  Cool.  Freeze.  Use later in those soups and stews.  Below is our favorite recipe.

Zucchini Dumpling Stew

6 slices bacon, cut in small pieces

1 onion, diced

1 green pepper, diced

1-2 stalks celery, diced

8 cups stewed tomatoes

4 cups zucchini, unpeeled, diced, cooked

1 1/2 tsp. salt

1/2 tsp. pepper

2 cups Bisquick baking mix

2/3 cups milk

*Dice zucchini and cook until tender in salted water, drain. 

Brown bacon in 4-qt pan until crisp.  Add onion, celery and green pepper.  Cook 10 minutes.

Add tomatoes, zucchini , salt and pepper.  Bring to a boil.

Mix Bisquick and milk together until a soft dough forms.  Drop by Tbsps. into boiling stew.  Lower heat and simmer uncovered for 10 minutes.

Cover and simmer an additional 10 minutes.

Serve over dumplings.

I found this recipe in a cookbook from Gooseberry Patch and made it for my family reunion yesterday.  I, myself, don’t like wings at all, but these were super easy and they got rave reviews from all my wing-loving cousins.

HONEY-GARLIC CHICKEN WINGS

3 lbs. chicken wings, cleaned and halved

salt & pepper to taste

1 cup honey

1/2 cup soy sauce

2 Tablespoons oil

2 Tablespoons catsup

1 clove garlic, minced

Sprinkle chicken with salt and pepper.  In a mixing bowl, combine remaining ingredients and mix well.  Place chicken in a 4-quart slow cooker and pour sauce over.  Cook on low for 6 to 8 hours.  Makes 8 to 12 servings.