KAAN Party Line

THURSDAY APRIL 24


DIFFERENCE BETWEEN MALE AND FEMALE HOLLY BUSHES

SPIRIA BUSH WANTS

 

Most hollies are dioecious, meaning that they produce male and female flowers on separate plants and only the female flowers mature into fruits. Thus, identifying whether a holly bush has male or female flowers is important.

1.Inspect any flowers that appear on the holly bush. Female flowers have a single ovary and stigma, which look like a green or reddish, somewhat swollen berry. Male flowers lack this larger, single organ but instead feature multiple short stamens, each with a pollen-bearing anther at the end.

2.Inspect the holly bush or bushes for black or red fruits. If fruits develop on the bush it is definitely female. If no fruits develop within a few years of planting or establishment, the bush is most likely male. However, factors such as excessive nitrogen fertilizer can encourage vegetative growth at the expense of flowering. Poor health or care practices can also impact flowering and fruit development.

WEDNESDAY APRIL 23


SELF SEEDING ANNUALS (VOLUNTEERS)

Cosmos. These dainty, many coloured annuals are wonderful when planted amongst tall perennials that stop blooming early in the year. They tend to be tall although the ones I planted in full shade maxed out at 7 inches. Some staking may be needed in windy areas. Last year I grew Cosmos sulphureus for the first time and they were beautiful!! I let them go to seed in the fall, spreading them everywhere I could think of. I can't wait to see their pretty little leaves popping up all over the gardens this spring along with my regular ones.

Nicotiana. Ahhhh...the sweet scented Nicotiana. There aren't many annuals, if any, that can compare to the scent these guys exude in the evening. The scent, plus the fact that they are humming bird, and humming bird moth magnets, make them a must have annual every year.

Calendula. Lovely, bright flowers that stay short and compact. Great for containers and borders. Seeds sprout and bloom in as little as 7 weeks, then bloom all summer if kept dead-headed. No garden should be without them.

Portulaca. Wonderful little flowers that do an amazing job as a groundcover. You never know what colour you will get, always a beautiful surprise. They love full sun and bloom until frost. These little guys can also be used in hanging baskets and containers.

Cleome. I adore Cleome. Another tall annual, but sturdy enough to not need staking, as a rule. Butterflies love them. These guys are covered in blooms by mid-summer and branch out bushily. They come in a variety of colours. These lovers of full sun are reasonably drought tolerant and produce seeds by the thousands. Plant them once and you will enjoy them for many, many years to come.

HYDRANGEAS CARE

Planting

Most hydrangeas thrive in rich, porous, somewhat moist soils. Add compost to enrich poor soil.

They prefer full sun in the morning, with some afternoon shade; however, many will grow and bloom in partial shade. This is especially true for the bigleaf hydrangeas (see Recommended Varieties below).

Plant in spring or fall.

Dig a hole as deep as the root ball and 2 to 3 times as wide.

Set the plant in the hole and fill it half full with soil. Water. After water is drained, fill the rest of the hole with soil.

Water thoroughly.

Space multiple hydrangeas about 3 to 10 feet apart.

Care

For the first year or two after planting and during any drought, be sure hydrangeas get plenty of water. Leaves will wilt if the soil is too dry.

PRUNING!

When growing H. macrophylla varieties in Zones 4 and 5, don't prune unless absolutely necessary, and then do so immediately AFTER blooming. Otherwise, remove only dead stems in the spring.

If you need to prune an older hydrangea, it depends on which variety you have.

The common Bigleaf hydrangea should be pruned AFTER flowers fade (late spring/early summer). If you prune before bloom, you may not have blossoms the following spring.

Oakleaf, panicle, and smooth hydrangeas blossom on the current seasons' wood so they should be pruned BEFORE bloom when plant is dormant, i.e. late winter or early spring.

In the fall, cover plants to a depth of at least 18 inches with bark mulch, leaves, pine needles, or straw. If at all possible, cover the entire plant, tip included, by making cages out of snow fencing or chicken wire, and loosely filling the cages with leaves. (Do not use maple leaves.)

The flower color of these plants varies depending on the pH level of the soil that they live in. For example, pink flowers enjoy neutral soils while blue flowers tend to enjoy soil with a higher acidic level. Whites tend to fall into the same category as pink.

Start by testing the pH level of the soil to learn whether or not you need to increase or decrease the amount of acid to treat your soil in order to achieve the color you desire.

I hope this helps!

 

TUESDAY APRIL 22


Velvet Iris

Siberian iris blooms in late spring and early summer in many hues including purple, pink, yellow and white. Foliage forms a mound with a grassy texture.

Old-Fashioned Bleeding Heart (Dicentra spectabilis)

A traditional shade garden favorite, old-fashioned bleeding heart features beautiful pink blossoms in mid- to late spring. Blue-green leaves tend to disappear by midsummer.

Winter Glow bergenia (Bergenia cordifolia ‘Winterglut’)

The large leaves of this perennial form a good-looking ground cover through the seasons. Bright green spring and summer color fades to reddish-purple in winter.

Jack Frost

Silver heart-shaped leaves with green veins add sparkle to the garden all season long. Light blue blooms appear above leaves in spring. Choose Jack Frost brunnera for a low ground cover

 

Daylily

Sun-loving and low-maintenance, 'Elegant Candy' is a reblooming daylily, opening flowers all season long. Give this pastel beauty full sun to part shade in moist, well-drained soil

Purple Coneflower

Purple coneflower boasts striking blooms with reflexed purple petals that surround a spiky orange-gold cone. This drought-tolerant perennial is hardy in Zone 4 to 8.

May Night Salvia

For striking dark blue to deep purple flower spikes, tuck 'May Night' salvia into your garden. Plants grow to 24 inches tall; place them in the middle of a border for a strong show.

Black-eyed Susan (Rudbeckia fulgida ‘Goldsturm’)

Tough and reliable, black-eyed Susan fills summer with cheery blooms that look good in the garden or a vase. Plants are a snap to grow—just give them average soil.

'Bright Eyes' Garden Phlox

Pastel pink blossoms with hot-pink eyes sizzle in the mid- to late summer garden on 'Bright Eyes' garden phlox. Sweetly fragrant flowers attract butterflies and hummingbirds.

Hosta

Strong white centers surrounded by green edges make 'Vulcan' hosta leaves shine in the garden. Tuck plants into partial shade for best growth. Morning sun with afternoon shade.

Blazing Star

Count on blazing star to introduce vertical interest to your garden with its purple flower spikes. Butterflies and other pollinators mob blooms. Hardy in Zones 4 to 9.

Hibiscus ‘Cranberry Crush’

Dinner-plate size cranberry blooms give this hardy hibiscus a breathtaking quality from midsummer through early fall. 'Cranberry Crush' performs best when soil stays moist.

Peach-Leaved Bellflower

Bellflower opens blue or white blooms in early to midsummer. Flower stems make great additions to garden bouquets. Give plants average soil in full sun to part shade.

MONDAY APRIL 21


The soil temperature for planting vegetables should be:

40° F or warmer: Lettuce, kale, peas, spinach.

50° F or warmer: Onions, leeks, turnips, Swiss chard.

60° F or warmer: Broccoli, cabbage, cauliflower, carrots, beans, beets.

70° F or warmer: Tomatoes, squash, corn, cucumbers, melons, peppers.

The seed germination temperature is often much warmer than the plant’s growing temperature. Once established, many veggies can handle much cooler air temperatures as long as the soil is warm enough. To get a head start on spring planting, plant seeds indoors or use plastic row covers to warm the soil more quickly.

UNIVERSITY OF MISSOURI EXTENSION MISSOURI PLANTING CALENDAR

Arugula – Sow seeds in the garden as soon as soil can be worked in spring. They will germinate in about 7 days and are ready to harvest in 3 to 4 weeks. For a continuous harvest, sow seeds every 2 weeks until temperatures heat up.

Beets – Sow seeds in early spring as soon as the soil can be worked. Beets prefer a well-drained, sandy soil. Avoid high nitrogen fertilizers as this will encourage top growth at the expense of root development. As with all root crops good soil aeration is key to uniform, robust development. Consistent moisture is also important. Keep areas weed free to avoid competition for nutrients.

Broccoli – Broccoli seed can be sown directly in the garden 4 weeks before the last frost date in your area or set out transplants 2 weeks before the last frost date. The ideal day time temperature for broccoli is between 65 and 80 degrees. Feed the plants 3 weeks after transplanting into the garden. Use a low nitrogen fertilizer.

Cabbage – Start seeds indoors 6 to 8 weeks before the last front date or plant transplants in the garden 2 weeks before that date. Direct sow in the garden immediately after the last frost date. Cabbage plants are heavy feeders that require fertile soil rich in organic matter and consistent moisture.

Carrots – Sow seeds in spring about 2 weeks before the last frost date. Carrots need deep, loose soil to form a robust root. Keep the bed weeded to avoid competition for nutrients from other plants. Too much nitrogen will result in forked roots. When the seedlings are about 2-inches tall, thin them so there is about 1 to 4-inches between them. Cover the shoulders with mulch or soil to keep them from turning green and bitter.

Collards – Collard transplants can be planted 4 to 6 weeks before the last frost date in your area. Plant in fertile, well drained soil with a pH of 6.5 to 6.8. Rich soil encourages rapid growth and tender leaves, which are the best tasting collards.

English Peas – Direct sow in the garden 4 to 6 weeks before the last frost date in your area. They will germinate in soil temperatures as low as 40 degrees F. Seedlings will survive a late snow and short periods of temperatures down to 25 degrees F.

Kale – You can plant kale in early spring, about 3 to 5 weeks before the last frost date. Cover with frost blankets during severe cold. Similar to collards very fertile soil is ideal to encourage rapid growth and tender leaves.

Kohlrabi – Kohlrabi is similar to a turnip, but is actually related to cabbage. Set plants out 4 weeks before the last frost date. Protect young plants from freezing temperatures with a frost blanket. Cool temperatures enhance the sweet flavor.

Lettuce – Sow lettuce any time in spring when the soil is workable. Lettuce is more sensitive to cold than other cool season vegetables and should definitely be covered during cold snaps. The ideal day time temperature is between 60 and 70 degrees. Fertilize with fish emulsion, which is high in nitrogen. Lettuce will grow in partial shade and actually appreciates the shelter from intense late spring sun.

Onions – Onions can be grown from sets, small bulbs, or transplants, which look like scallions and come in a bundle of 60 or so. Either method should be planted in early spring as soon as the soil is workable. Long-day varieties are suitable for Northern gardens and short-day varieties can be planted in the South. Place time release fertilizer in the planting hole so that it is close to the roots. Follow the fertilizer's label directions.

Potatoes – Greening of grass is a good indicator of when to plant potato sets, dried potato pieces with 2 to 3 eyes. In my zone 7 garden that occurs in March. Soil should be loose, fertile and well drained. As the tubers mature, cover with soil to prevent burning.

Radish – Sow radish seeds in the garden about 4 weeks before the last frost date in your area. No feeding necessary, but soil should be fertile and well drained. They are quick to mature so check them regularly. They are ready to harvest as soon as they are of edible size.

Spinach – Spinach seeds can be sown over frozen ground to germinate as the soil thaws. Transplants can be set out 4 weeks before the last frost date in your area. Fertilize when the plants are about 4 inches tall.

Spinach prefers very fertile soil to encourage rapid growth and tender leaves. Once the days get long and warm it will bolt, meaning that it grows tall, blooms and becomes bitter tasting. For grit-free leaves select plain leaf varieties such as Giant Nobel and Olympia.

Swiss Chard – Swiss Chard is one the more beautiful vegetables in the garden. Bright Lights and Ruby are favorites for adding color to the garden and the dinner table. Plant or sow seeds 2 weeks before the last frost date in your area. Thin to 6-inches apart when seedlings are 3-inches tall. Water regularly. Turnip – Plant 2 weeks before the last frost date. Any well-drained soil will do. Consistent moisture is key for healthy root development. Although it is not necessary, the greens will be the most tender if you plant in a fertile soil.

THURSDAY APRIL 17


GREEN BEAN CASSEROLE

2 CANS CREAM OF MUSHROOM SOUP NORMA

1 CUP MILK

2 TSP SOY SAUCE

1/4 TSP BLACK PEPPER

8 CUPS COOKED GREEN BEANS

2 2/3 CUP FRENCH FRIED ONION RINGS

COMBINE ALL THE INGREDIENTS AND 1 1/3 CUP ONIONS

POUR INTO 3 QT CASSEROLE

BAKE 350 FOR 25 MINUTES

ADD REMAINING ONIONS ON TOP

BAKE ANOTHER 5 MINUTES

ALICES STICKY ROLLS

1 PKG FROZEN ROLLS

1 PKG BUTTERSCOTCH PUDDING

SPINKLE PUDDING OVER THE ROLLS DRY

ALLOW TO RISE

BAKE 350 FOR 20-30 MINUTES

BLANCHES CORN CASSEROLE

2-3 CUPS WHOLE CORN DRAINED

2 EGGS BEATEN

1 CUP MILK

2/3 CUP CRACKER CRUMBS

1 TBP FINELY MINCED ONION (OPTIONAL)

3 TBP MELTED BUTTER

1/4 TSP SALT

1/4 TSP BLACK PEPPER

1 TBP SUGAR

COMBINE ALL THE INGREDIENTS

MIX WELL

POUR INTO A GREASED CASSEROLE

BAKE 350 FOR 40 MINUTES UNTIL BUBBLEY

JACKS GREEN BEAN CASSEROLE

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1 teaspoon sugar

1/4 cup onion, diced

1 cup sour cream

3 (14.5 ounce) cans French style green beans, drained

2 cups shredded Cheddar cheese

1/2 cup crumbled buttery round crackers

1 tablespoon butter, melted

Preheat oven to 350

large skillet over medium heat. Melt butter Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.

Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

MACARONI AND CHEESE

8 ounces uncooked elbow macaroni

2 cups shredded sharp Cheddar cheese

1/2 cup grated Parmesan cheese

3 cups milk

1/4 cup butter

2 1/2 tablespoons flour

2 tablespoons butter

1/2 cup bread crumbs

1 pinch paprika

Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 for 30 minutes.

CROCK POT MACARONI AND CHEESE

1/2 pound elbow macaroni

4 cups shredded Cheddar cheese, divided

1 (12 fluid ounce) can evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Coat the inside of the slow cooker with cooking spray. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking

BEVS GOLDEN SALAD

1 PKG LEMON OR ORANGE GELATIN

3 0Z PKG CREAM CHEESE SOFT

12 LARGE MARSHMALLOW CUT IN FOURTHS

2 CUPS BOILING WATER

1 CUP DRAINED PINEAPPLE ( TIDBITS OR CRUSHED)

1 CUP GRATED CARROTS

1 CUP CHOPPED PECANS

1 CUP CREAM WHIPPED OR 2 CUPS WHIPPED TOPPING

DISSOLVE GELATIN IN HOT WATER

ADD CHEESE AND MARSHMALLOWS AND STIR TILL MELTED

ALLOW TO CHILL TO SYRUP STAGE

ADD PINEAPPLE, CARROTS, AND PECANS

FOLD IN THE WHIPPING CREAM

POUR INTO A 9 INCH PAN AND CHILL TILL SET

JACKS BAKED BEANS

8 slices bacon, halved

1 medium onion, cut into small dice

1 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup cider vinegar

2 teaspoons dry mustard

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve

CROCK POT BAKED BEANS

6 to 8 strips bacon, cut in 1-inch pieces

3 cans (16 ounces each) baked pork and beans

1/4 cup light brown sugar, packed

1/2 teaspoon dry mustard

1/2 cup ketchup, or use part barbecue sauce

Fry bacon until crisp; drain well on paper towels. Combine all ingredients; transfer to crockpot; cover and cook on LOW for 4 to 5 hours.

SCALLOPED CORN

1 (15 ounce) can creamed corn

1 (15.25 ounce) can whole kernel corn

1 (8 ounce) container sour cream

2 eggs

1/2 cup butter

2 tablespoons sugar

1 (8.5 ounce) package corn muffin mix

Preheat oven to 350 Grease a 9 x 13 inch baking dish. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

 

WEDNESDAY APRIL 16


BUTTER CRUNCH CHOPS

1 cup crushed butter crackers

dash of garlic

dash of salt to

dash black pepper

3 eggs, beaten

4 pork chops

1/2 cup butter

Preheat oven to 350

In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.

Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Remove cover and back for 10 minutes

PORK CHOPS AND MUSHROOM SOUP

6 PORK CHOPS

FLOUR

2 EGGS WHISKED

1 CAN MUSHROOM SOUP

1/4 CUP MILK

SALT AND PEPPER

DREDGE PORK CHOPS IN EGGS

DREDGE IN FLOUR AND SHAKE OFF EXCESS

SEASON AND SEAR IN SKILLET ON BOTH SIDES

PLACE IN BAKING DISH

COMBINE MILK AND MUSHROOM SOUP

POUR OVER PORK CHOPS

BAKE 350 FOR 45 MINUTES UNTIL TENDER

ALICES'S PORK CHOPS

MAKE A BOX OF STUFFING MIX

PLACE HALF OF STUFFING IN BOTTOM 9X13 BAKING DISH

PLACE 4 CHOPS ON TOP OF DRESSING

PLACE REMAINDER OF STUFFING ON TOP OF CHOPS

BAKE 350 FOR 40-50MINUTES

EASTER EGGS

3/4 CUP CREAMY PEANUT BUTTER

1/2 CUP SOFT BUTTER

1/2 TSP VANILLA

2 1/4 CUPS POWDERED SUGAR

1 CUP GRAHAM CRACKERS CRUSHED FINE

1 1/2 CUPS DARK CHOCOLATE CHIPS

2 TBP BUTTER OR SHORTENING

COMBINE PEANUT BUTTER, BUTTER, VANILLA, POWDERED SUGAR, AND GRAHAM CRACKERS

MIX WELL AND SHAPE INTO EGG SHAPES

PLACE IN REFRIGERATOR AND CHILL

COMBINE CHOCOLATE AND BUTTER AND MELT TOGETHER.

ROLL OUR EGGS IN THE CHOCOLATE TO COVER

PLACE WAX PAPER TO DRY

LEMON KOLACHES

2 packages active dry yeast

3/4 cup warm milk

1/2 cup sugar

1/2 cup butter, softened

1 teaspoon salt

3/4 teaspoon grated lemon peel

3 eggs

4 - 5 1/2 cups Flour

FILLING:

(8 ounces) cream cheese, softened

1/4 cup sugar

1 egg

1/2 teaspoon grated lemon peel

In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 1 hour

In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack

NEVER FAIL SCALLOPED POTATOES

2 tbp butter

3 tbp flour

1 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups fat-free milk

1/2 cup shredded reduced-fat cheddar cheese

1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)

1 medium onion, halved and thinly sliced

Directions

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.

GLAZED ORANGE CARROTS

2 pounds fresh carrots, sliced

2 tablespoons butter

1/4 cup thawed orange juice concentrate

2 tablespoons brown sugar

2 tablespoons minced fresh parsley

Directions

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.

Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

TUESDAY APRIL 15


LEMON POUND CAKE

1-3/4 cups flour

1 tsp. grated lemon peel

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

1 cup sugar

4 EGGS

1/2 cup sour cream

1 tsp. lemon juice

Directions

Step 1 HEAT oven to 325. COAT bottom and sides of 9 inch loaf pan with cooking spray. DUST bottom and sides of pan with flour

Step 2 COMBINE flour, lemon peel, baking soda and salt into medium bowl; set aside.

Step 3 BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs one at a time, sour cream and lemon juice. Reduce speed to low. ADD flour mixture, ½ cup at a time, just until blended.

Step 4 POUR batter into prepared pan. BAKE in 325 oven until cakes begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack 10 minutes. LOOSEN cake from sides of pans with thin knife. Remove from pan and cool compl

STRAWBERRY SHORTCAKE DESSERT

1 white cake mix

1-1/3 cups water

1/4 cup unsweetened applesauce

2 egg whites

1 egg

1 package (.6 ounce) strawberry gelatin

2 cups boiling water

1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced

1 carton (16 ounces) frozen whipped topping, thawed

10 fresh strawberries, halved

In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.

Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.

 

Spring Salad

3 cups washed baby spinach leaves

3 cups washed and torn salad greens

1 cup sliced strawberries

2 kiwi fruit, peeled and sliced

1/4 cup sliced almonds

1/4 cup sliced mushrooms

1/4 cup snow pea pods

1/4 cup mandarin orange slices.

1 medium red onion, thinly sliced

Dressing:

1/4 cup orange juice

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 teaspoon poppy seeds

Salt

Pepper

2 tablespoons olive oil

Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. for dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.

Pineapple Easter Salad

1 (3 1/2 oz.) pkg. pistachio pudding

1 (16 oz.) container Cool Whip

1 small can crushed pineapple, drained

2 to 3 bananas

Mix pistachio pudding and cool. Whip gently. Add drained pineapple to mixture. Cut bananas into bite-size pieces and add immediately to salad.

 

Pink Easter Salad

1 (20-ounce) can crushed pineapple, drained

1 (21-ounce) can cherry pie filling

1 (14-ounce) can sweetened condensed milk

1 1/2 cups toasted almonds

2 1/2 cups whipped topping

Mix all ingredients together and chill before serving.

CHOCOLATE POKE

1 GERMAN CHOCOLATE CAKE MIX

PREPARED BY THE DIRECTIONS

1 CAN SWEET AND CONDENSED MILK

1 JAR CARAMEL ICE CREAM TOPPING

8 OZ COOL WHIP

2-3 HEATH CANDY BARS CRUSHED OR ENGLISH TOFFEE BITS

PREPARE CAKE IN A 9X13 BAKING DISH

REMOVE FROM OVEN AND POKE HOLES WITH WOODEN SPOON

POUR SWEET AND CONDENSED MILK IN HOLES

POUR CARAMEL TOPPING OVER CAKE

ALLOW TO COOL

FROST WITH WHIPPED TOPPING

SPRINKLE THE TOFFEE BITS OVER TOP

REFRIGERATE AND ENJOY

MONDAY APRIL 14


EASTER PIE

CRUST:

1-2/3 cups Flour

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 cup butter

1/4 cup shortening

2 eggs, lightly beaten

FILLING:

1 carton (15 ounces) ricotta cheese

1 cup sugar

1 tablespoon Flour

1/4 teaspoon grated lemon peel

1/4 teaspoon grated orange peel

Dash salt

4 eggs

2 teaspoons vanilla

1/3 cup semisweet chocolate chips

1/8 teaspoon cinnamon

Dash nutmeg

In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.

For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

FULL PORK LOIN

SOAK THE PORK LOIN IN SWEET TEA WATER

COMBINE 1 CUP SUGAR AND 1 CUP SALT OR EQUAL AMOUNTS OF SALT AND SUGAR ACCORDING TO THE SIZE OF THE LOIN

ENOUGH WATER TO COVER THE LOIN

ALLOW TO SET OVERNIGHT

RINSE OFF NEXT DAY

SEASON WITH SEASONINGS.

BAKE 350 FOR 1 HOUR AND 30 MINUTES

ALLOW TO REST AND THEN SLICE

CARAMEL PECAN POKE CAKE

1 (18.25-ounce) box chocolate cake mix, prepared according to package directions

1 (14-ounce) can sweetened condensed milk

1 (14-ounce) can caramel topping

1 (16-ounce) container coconut pecan frosting

1/2 cup chopped pecans

Preheat oven to 350 . Coat a 9- x 13-inch baking dish with cooking spray. Pour batter into baking dish.

Bake 28 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes, then poke holes in top of cake using a wooden spoon handle.

In a medium bowl, mix sweetened condensed milk and caramel topping. Pour mixture slowly over cake while still warm.

Cover and refrigerate 8 hours, or overnight. Spread frosting over cake, sprinkle with pecans, and serve.

BANANA FROST CRUNCH CAKE

(1 stick) butter, softened

1 1/2 cups sugar

2 eggs

2 3/4 cups mashed ripe banana (about 4 bananas)

1/4 cup light or dark rum

1 teaspoon vanilla

2 cups flour, divided

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup chopped pecans

1/4 cup packed brown sugar

Preheat oven to 350 . Coat a 12-cup Bundt pan with cooking spray.

In a large bowl, beat together butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Mix in bananas, rum, and vanilla extract.

In a separate bowl, combine 1-1//2 cups flour, the cornmeal, baking powder, baking soda, and salt; blend well. Add flour mixture to butter mixture and stir just until blended. Pour mixture into prepared Bundt pan.

In a small bowl, combine remaining ingredients to make streusel topping. Sprinkle top of cake batter with streusel topping.

Bake 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool 10 to 15 minutes. To remove cake from pan, first loosen sides, then invert onto a serving tray, and remove pan.

PUDDING PECAN PIE

1 (4-serving size) package instant or regular vanilla or butterscotch pudding and pie filling

1 cup light corn syrup

3/4 cup evaporated milk

1 egg, slightly beaten

1 cup chopped pecans

1 unbaked 9-inch pie shell

Preheat oven to 375

In medium-sized bowl, blend pudding mix with corn syrup, using an electric mixer on low speed. Gradually add evaporated milk and egg, beating until well blended. Stir in pecans.

Pour mixture into pie shell and bake about 40 minutes or until top is firm and just begins to crack.

Remove from oven and cool at least 3 to 4 hours before serving.

THURSDAY APRIL 10


WEDNESDAY APRIL 9


TUESDAY APRIL 8


MONDAY APRIL 7


WEDNESDAY, APRIL 2


TUESDAY APRIL 1


MONDAY MARCH 31


THURSDAY MARCH 27


WEDNESDAY MARCH 26


TUESDAY MARCH 25


MONDAY MARCH 24


THURSDAY MARCH 20


WEDNESDAY MARCH 19


TUESDAY MARCH 18


MONDAY MARCH 17


THURSDAY MARCH 13


WEDNESAY MARCH 12


TUESDAY MARCH 11


MONDAY MARCH 10


THURSDAY FEBRUARY 6


TUESDAY MARCH 4


MONDAY MARCH 3


FRIDAY FEBRUARY 28


THURSDAY FEBRUARY 27


WEDNESDAY FEBRARY 26


TUESDAY FEBRUARY 25


MONDAY FEBRUARY 24


THURSDAY FEBRUARY 20


WEDNESDAY FEBRUARY 19


MONDAY FEBRUARY 17


THURSDAY FEBRUARY 13


WEDNESDAY FEBRUARY 12


TUESDAY FEBRUARY 11


MONDAY FEBRUARY 10


THURSDAY FEBRUARY 6


WEDNESDAY JANUARY 5


TUESDAY FEBRUARY 4


MONDAY FEBRUARY 3


FRIDAY JANUARY 31


THURSDAY JANUARY 30


WEDNESDAY JANUARY 29


TUESDAY JANUARY 28


MONDAY JANUARY 27


FRIDAY JANUARY 24


THURSDAY JANUARY 23


WEDNESDAY JANUARY 22


TUESDAY JANUARY 21


MONDAY JANUARY 20


FRIDAY JANUARY 17


THURSDAY JANUARY 16


WEDNESDAY JANUARY 15


TUESDAY JANUARY 14


MONDAY JANUARY 13


FRIDAY JANUARY 10


THURSDAY JANUARY 9


WEDNESDAY JANUARY 8


TUESDAY JANUARY 7


MONDAY JANUARY 6


FRIDAY DECMEBER 3


THURSDAY DECEMBER 2


TUESDAY DECEMBER 31


MONDAY DECEMBER 30


FRIDAY DECEMBER 27


THURSDLAY DECEMBER 26


MONDAY DECEMBER 23


FRIDAY DECEMBER 20


THURSDAY DECEMBER 19


BETTY CROCKER WASHBOARD COOKIES

1/2 CUP SHORTENING

1/2 CUP BUTTER

2 CUPS BROWN SUGAR

2 EGGS

COMBINE AND MIX WELL

STIR IN :

1/4 CUP WATER

1 TSP VANILLA

SIFT TOGETHER:

4 CUPS FLOUR

1 1/2 TSP BAKING POWDER

1/2 TSP SODA

1/.4 TSP SALT

STIR INTO ABOVE MIXTURE AND MIX WELL

ADD:

1 CUP SHREDDED COCONUT

CHILL DOUGH FOR 2 HOURS

ROLL INTO BALLS SIZE OF WALNUTS

PLACE 2 INCHES APART ON UNGREASED BAKING SHEET

FLATTEN WITH FINGERS

1 1/2 INCHES OBLONG ABOUT 1/4 INCH THICK

PRESS EACH COOKIE WITH TINES OF FORK TO GET THE WASHBOARD LOOK

BAKE 400 FOR 8-10 MINUTES

 

CHRISTMAS RIBBON DESSERT

2 packages small lime gelatin

5 cups boiling water, divided

4 cups cold water, divided

2 packages small lemon gelatin

1 package (8 ounces) cream cheese, cubed

1 can (8 ounces) crushed pineapple, undrained

1/4 cup chopped ecans

2 cups whipped topping

2 packages (.3 ounce each) sugar-free cherry gelatin

In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.

In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.

In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

LEMONADE DROP COOKIE

1 C. butter, softened

1 C. sugar

2 eggs

2 3/4 C. sifted flour

3/4 t. soda

1 6-oz. can frozen lemonade concentrate, thawed

1/2 C. chopped pecans (optional)

Additional sugar for topping

Cream butter or margarine and sugar together until light and fluffy. Add eggs, one at a time, beating until mixture is smooth and pale in color.

Sift flour and soda together. Add to butter mixture alternately with 1/2 cup lemonade. Fold in nuts. Drop by tablespoons, about 1 1/2 inches apart, onto ungreased baking sheets.

Bake in a preheated 400° . oven for 12 - 15 minutes, or until edges are brown. Remove to wire cooling racks and lightly brush warm cookies with remaining lemonade concentrate and sprinkle lightly with sugar.

ICED PUMPKIN COOKIES

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla

2 cups powdered sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla

Preheat oven to 350 Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine powdered sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

 

PEANUT BUTTER CUPS

1 3/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

 

WEDNESDAY DECEMBER 18


TUESDAY DECEMBER 17


COCONUT BON BONS SUE

2 1/2 CUP FLAKED COCONUT

3/4 CUP WHITE SYRUP

GET THE SYRUP HOT BUT DO NOT BOIL

POUR OVER COCONUT AND MIX WELL AND ALLOW TO COOL

DAMPEN HANDS AND ROLL IN BALLS

WITH A TOOTHPICK, DIP IN MELTED CHOCOLATE OR ALMOND BARK

SET OFF ON WAXED PAPER

MONDAY DECEMBER 16


FRIDAY DECEMBER 13


THURSDAY DECEMBER 12


WEDNESDAY DECEMBER 11


TUESDAY DECEMBER 10


MONDAY DECEMBER 9


FRIDAY DECEMBER 6


THURSDAY DECEMBER 5


WEDNESDAY DECEMBER 4


TUESDAY DECEMBER 3


MONDAY DECEMBER 2


WEDNESDAY NOVEMBER 27


TUESDAY NOVEMBER 26


MONDAY NOVEMBER 25


FRIDAY NOVEMBER 22


THURSDAY NOVEMBER 21


WEDNESDAY NOVEMBER 20


TUESDAY NOVEMBER 19


MONDAY NOVEMBER 18


FRIDAY NOVEMBER 8


THURSDAY NOVEMBER 7


WEDNESDAY NOVEMBER 6


TUESDAY NOVEMBER 5


MONDAY NOV. 4


FRIDAY NOVEMBER 1


THURSDAY OCTOBER 31


WEDNESDAY OCTOBER 30


TUESDAY OCTOBER 29


MONDAY OCTOBER 28


WEDNESDAY OCTOBER 23


TUESDAY OCTOBER 22


MONDAY OCTOBER 21


FRIDAY OCTOBER 18


MONDAY OCTOBER 14


FRIDAY OCTOBER 11


THURSDAY OCTOBER 10


WEDNESDAY OCTOBER 9


TUESDAY OCTOBER 8


MONDAY OCTOBER 7


FRIDAY OCTOBER 4


THURSDAY OCT 3


WEDNESDAY OCTOBER 2


TUESDAY OCT 1


MONDAY SEPT 30


FRIDAY SEPT 27


THURSDAY SEPT 26


WEDNESDAY SEPT 25


TUESDAY SEPT 24


MONDAY SEPT 23


FRIDAY SEPT 20


WEDNESDAY SEPT 18


TUESDAY SEPT 17


MONDAY SEPTEMBER 16


FRIDAY SEPT 13


THURSDAY SEPT 12


WEDNESDAY SEPT 11


MONDAY SEPT 9


FRIDAY SEPT 6


WEDNESDAY SEPT 4


TUESDAY SEPT 3


THURSDAY AUGUST 29


WEDESDAY AUGUST 28


TUESDAY AUGUST 27


MONDAY AUGUST 26


WEDNESDAY AUGUST 21


TUESDAY AUGUST 20


MONDAY AUGUST 19


FRIDAY AUGUST 16


THURDAY AUGUST 15


WEDNESDAY AUGUST 14


TUESDAY AUGUST 13


MONDAY AUGUST 12


FRIDAY AUGUST 9


THURSDAY AUGUST 8


WEDNESDAY AUGUST 7


TUESDAY AUGUST 6


MONDAY AUGUST 5


FRIDAY AUGUST 2


THURSDAY AUGUST 1


WEDNESDAY JULY 31


TUESDAY JULY 30


MONDAY JULY 29


FRIDAY JULY 26


THURSDAY JULY 25


WEDNESDAY JULY 24


TUESDAY JULY 23


MONDAY JULY 22


FRIDAY JULY 18


THURSDAY JULY 18


TUESDAY JULY 16


MONDAY JULY 15


FRIDAY JULY 12


THURSDAY JULY 11


WEDNESDAY JULY 10


TUESDAY JULY 9


MONDAY JULY 8


FRIDAY JULY 5


WEDNESDAY JULY 3


TUESDAY JULY 2


MONDAY JULY 1


FRIDAY JUNE 28


THURSDAY JUNE 27


WEDNESDAY JUNE 26


TUESDAY JUNE 25


MONDAY JUNE 24


FRIDAY JUNE 21


THURSDAY JUNE 20


WEDNESDAY JUNE 19


TUESDAY JUNE 18


MONDAY JUNE 17


FRIDAY JUNE 14


FRIDAY JUNE 14


THURSDAY JUNE 13


TUESDAY JUNE 11


MONDAY JUNE 10


FRIDAY JUNE 7


THURSDAY JUNE 6


WEDNESDAY JUNE 5


TUESDAY JUNE 4


MONDAY JUNE 3


FRIDAY MAY 31


THURSDAY MAY 30


WEDNESDAY MAY 29


TUESDAY MAY 28


FRIDAY MAY 24


TUESDAY MAY 21


MONDAY MAY 20


THURSDAY MAY 16


WEDNESDAY MAY 15


TUESDAY MAY 14


FRIDAY MAY 3


THURSDAY MAY 2


WEDNESDAY MAY 1


TUESDAY APRIL 30


MONDAY APRIL 29


THURSDAY APRIL 25