space
space
Peshtigo Times
space
space
space
Perspectives
* From our readers
space
space
Sports Shorts
* Menominee Scores Big in 6th Grade Hoops
* Niagara, Suring Advance To Set Up Thursday Showdown
* Tyler Nault & Oconto Falls Boys Head To State
* 3 M&O Teams Fall; Gillett Left Standing
* Coleman Finishes Undefeated, On Top Of M-O

space
Peshtigo Fire
space
e-Edition
Now Available
For more information
click here
dot
THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
space
dot
space

Country Cousin

Easter...



Hi Folks!

April is here, and no foolin’ think this time it’s here to stay. For Easter Sunday, we’re being promised sunshine, with highs in the low 50s and lows in the mid 30s. Perfect for our new Easter outfits, and warm enough to do outdoor egg hunts if we want to. What more can we ask?

GROWIN’ THINGS

With the fine weather we had, should be planting peas on Good Friday like Grandma always said we should, and the weatherman is promising a fine mix of April showers and sunshine for the days ahead. Might consider putting in some other hardy seeds as well. Don’t know if it’s too early, but it’s worth trying, especially spinach, which tends to bolt in summer heat.

NOT GOOD ADVICE!

Sign on a cash register at a Wal-Mart says, “Save Money - Swipe Now.”

Gee!

Do they really mean that? When I was a kid, “swipe” meant “steal”!

WHAT, NO WINE?

Honey may attract more flies than vinegar, but vinegar does a better job of helping with cooking and cleaning. Vinegar is a wonderful, versatile thing, handy to have in the kitchen, and useful in many other parts of the house as well.

Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns dating from around 3000 BC. It was most likely first made by accident, when wine or some other alcoholic beverage went bad.

In the Bible, it is mentioned as something not very pleasant, but Boaz allows Ruth to “dip her piece of bread in the vinegar,” and Jesus was offered vinegar or sour wine while on the cross as stated in Matthew 27:48 and Mark 15:36.

In Islamic traditions, vinegar is one of the four favored condiments of the Prophet Muhammad, who called it a “blessed seasoning”.

Somewhere along the line, ancients discovered that vinegar, as well as salt, could be used as a preservative, and the art of pickling began.

When a recipe calls for wine, and you’re fresh out, substitute Heinz Red Wine Vinegar, diluting one part vinegar with three parts water.

If the recipe calls for buttermilk and you’re out, don’t drop everything and run to the store. Just pour a tablespoon of vinegar into a measuring cup, then add milk to fill the cup. Stir and let the mixture sit for about five minutes. You will have a curdled mixture that works just like buttermilk in all recipes

There are tons of uses for vinegar, which costs little and does a lot.

To tenderize and add flavor to meats, a mixture of one-half cup of white, cider or wine vinegar added to a cup of liquid bouillon makes a great marinade base.

Enhance the flavor of grilled fish dishes by adding a dash of Heinz White Vinegar. For firmer, whiter fish, soak your favorite filet or seafood steak for 20 minutes in one quart of water and two tablespoons of vinegar. And to clean up after cleaning fish, rinse your hands, the sink and the knife with a vinegar solution.

Want extra-shiny hair? After shampooing, rinse your hair well with one cup of water and a tablespoon of Heinz White Vinegar. It cuts the dulling soap residue and restores the shine, leaving your hair soft, shiny, beautiful.

Want a clean, shiny, fresh bathroom? Use full-strength vinegar to wipe away soapy film, mildew, and grimy buildup from your shower curtains. Or simply place your shower and bath curtains in the washing machine along with a bath towel. Add one cup of white vinegar during the rinse cycle. Dry on low for 3 minutes.

To return the like new shine to chrome, stainless steel, ceramic, or plastic fixtures, dampen a sponge or cloth with white vinegar and wipe away the dull film, then polish with a soft, damp cloth.

WASTE NOT, WANT NOT

Easter foods are so basically good that leftovers shouldn’t be a problem, but sometimes there can be too much of a good thing, and sometimes you can stretch the family budget by using parts of the meat you’d have discarded before, for example the bone, skin and pan drippings from your Easter ham.

Put the bone and whatever meat and cartilage sticks to it into a kettle with cold water, bring slowly to a boil and simmer for perhaps two hours. Somewhere along the way add the skin and fat you’ve trimmed from the ham, and pan drippings if the ham wasn’t too salty. When the cooking time is done, strain the broth and chill it. The fat will rise to the top and can easily be peeled off. If you’re really pinching pennies, use that fat for making meat pie pastry, frying eggs, or frying slices of leftover ham. During World War II, when fats were collected for munitions manufacture and some foods were rationed, we never threw away any cooking grease.

(Actually, we never threw away much of anything in our family. Grease was collected and either cooked with or given to the war effort. Rags were washed and used for cleaning or saved for the rag man who came around on a regular basis. Leftover food was fed to dogs, cats or chickens or put on the worm bed. Vegetable parings and egg shells went on the worm bed. Guess we were recycling in the purest form possible, but we didn’t know that at the time. We just knew we were making the best use possible of the bounty God had given us, which after all is one of our prime responsibilities as His children.)

But back to those Easter leftovers.

Use the broth as a base for bean or pea soup. Add a spoon of pan drippings, with a small amount of fat, to green beans for a meal accompaniment, or to enhance canned pork and beans.

From leftover ham, make ham salad, chef salad or ham sandwiches. Chop and freeze it to use in potato salad, scrambled eggs, omelets, to top baked potatoes, for potato soup, scalloped or au gratin potatoes.

Top a wheat tortilla shell with ham, salsa, and cheddar cheese and warm it up for hot ham and cheese sandwiches.

Hard boiled eggs aren’t leftovers, they’re ingredients. Using them up should never be a problem. Make egg salad sandwiches, deviled eggs, potato salad, tuna salad, pasta salad, chef salad, spinach salad with eggs and bacon, or the Golden Morning Sunshine recipe in today’s Cookin’ Time.

EASTER CHICKS

You’ll find below some recipes for varieties of Deviled Eggs. Saw the cutest idea in a magazine. Take hard boiled eggs and slice off just the top part of the shell, pointed side down. Use egg holders or one of those special deviled egg dishes so they’ll stand up. Remove the yolks and make deviled egg filling with any recipe you want. Fill the bottom half of the egg white, and put the top on as sort of a little hat, tilted so part of the yellow filling shows. Use bits of black olives for eyes, and either a speck of carrot or a piece of red pimiento for a beak. If you did it right, you’ve just made a tray of cute little Easter chicks.

COOKIN’ TIME

Easter is a perfect time to have fun with food. Sometimes we have too much of a good thing, but not often. To turn leftovers into planned-overs, dress them up in new ways and serve proudly.

DEVILED EGGS

Deviled eggs are a perfect way to use excess colored eggs, or those on which the dye job went bad. Deviled eggs have their roots in ancient Roman recipes, but they were not called “deviled” until the 18th Century, in England. The first published recipes for stuffed, boiled eggs were from medieval Europe. In the 17th century this was a common way to prepare eggs. The following recipes all use the same preparation techniques. Only some of the ingredients are changed to project the ingenuity of the chef. Choose one and make it your own, or combine a few ideas with some new additions and come up with your unique version of an old favorite.

To make perfect hard-boiled eggs that are easy to peel, start with a large kettle and eggs that are at room temperature and not too fresh.

12 hard-boiled eggs

1/2 cup mayonnaise

1 teaspoon dried parsley flakes

1/2 teaspoon dried chives

1/2 teaspoon ground mustard

1/2 teaspoon dill weed

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon pepper

1/8 teaspoon garlic powder

2 tablespoon milk

fresh parsley

paprika

Slice eggs in half lengthwise,or crosswise, depending on your intended use. Remove yolks, and set whites aside. In a small bowl, mash yolks. Add the next ingredients and mix well. Evenly fill the egg whites with yolk mixture. Store in refrigerator. For easy filling, use a pastry bag, a waxed paper cone, or a plastic zipper bag from which you have cut one corner. You will squeeze the filling into the egg through that corner.

GRANNY’S DEVILED EGGS

4 hard-boiled eggs

1 1/4 teaspoon prepared mustard

1/4 teaspoon salt

1/8 teaspoon pepper

* 3 teaspoon mayonnaise

* black olive slices

* pimento strips

Cut eggs in half crosswise, using knife or cutter to give scalloped edge. Sieve egg yolks. Add mustard, salt, pepper and mayonnaise. Mix well. Spoon into pastry bag filled with rose point. Press yolks mixture into egg whites. Garnish with olive slice of pimento strips, or lightly sprinkle with paprika. Cover loosely with plastic wrap and let chill for at least an hour.

DIVINE DEVILED EGGS

6 hard cooked eggs, peeled and cut lengthwise

1/4 cup mayonnaise (not salad dressing)

1 teaspoon yellow mustard

2 to 3 teaspoons coarse grated horseradish, drained (more

or less to taste)

2 tablespoons real bacon bits

1/8 teaspoon salt

1/4 teaspoon white pepper

Paprika for garnish

See instructions above

DEVILISH EGGS

1/3 cup mayonnaise

1 large shallot, minced

6 slices bacon, cooked until crisp and finely chopped

6 hard-cooked eggs, peeled and split lengthwise

1 heaping teaspoon Dijon mustard

1 teaspoon white wine vinegar

Salt and freshly ground black pepper to taste

12 drops Tabasco sauce

See instructions above.

GOLDEN MORNING SUNSHINE

A version of this was the first recipe our Home Ec teacher taught us more than 50 years ago. She called it Goldenrod Eggs, and used butter and whole milk. The recipe involved removing the yolks and crumbling them, and cutting the whites into petal-shaped slices. The buttered toast was then covered with the cream sauce, and on that we arranged the egg white slices to resemble a flower. We piled the crumbled egg yolks in the center, then sprinkled a little paprika on the yolks only. Today we’d garnish the “flower” with a parsley sprig, but in those days parsley wasn’t easy to come by unless you grew your own. Incidentally, most of us did. Can’t really understand why more of us don’t grow it today, because it’s really easy and stays nice year round with just a little attention.

2 cups white sauce

4 eggs, hard boiled and chopped

Make white sauce. Once the white sauce has thickened, add eggs. Serve on toast.

WHITE SAUCE

Almost fat free, and extremely economical. Add a couple spoons of cheese spread or melt in some shredded Swiss or Cheddar cheese for a quick and easy cheese sauce. Or add cubes of ham for color, flavor and protein.

1/4 cup dry milk

2 tablespoon. flour

dash salt

1 cup cold water

1 tablespoon. margarine

In a covered jar, combine dry milk, flour and salt and mix well. Add water. Shake until all the ingredients are dissolved. Melt margarine in a 1 quart sauce pan. Stir in flour/milk mixture and cook over low heat until mixture thickens and starts to bubble. Keep stirring until thickened completely. Recipe reprinted from www.LivingOnADime.com.

CHOCOLATE BANANA EGGS

A cross between pudding, cake and candy, these luscious morsels would make a delicious addition to any Easter basket, or as an edible centerpiece for the Easter table. Coat the egg-shaped filling with white or dark chocolate, and decorate with Easter-themed candies for an extra-special touch. Best made only a day or two in advance. They can sit out for a few hours, but in general, once made, they should be refrigerated until serving time. Recipe makes about 36 candy-coated eggs.

1/2 cup cold milk

1 package (3.4 oz.) Vanilla Flavor Instant Pudding

1 small fully ripe banana, mashed

1 10.75 ounce frozen pound cake, thawed

3 packages (4.4 oz. each) milk chocolate bars, chopped, or equivalent white chocolate or almond bark

Multi-colored sprinkles or other candy decorations

Crumble cake into fine crumbs. Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs and mix well. Shape into 36 (1-inch) balls and form into egg shape by rolling gently in your hands until you achieve the shape you want. Place on waxed paper-covered rimmed baking sheet. Freeze for an hour or more. Melt chocolate in medium microwavable bowl on high for 1-1/2 minutes, stirring after 1 minute. Dip eggs in chocolate; return to baking sheet. Top immediately with sprinkles or lightly press in other candy decorations. Let stand until coating is firm.

To make dipping easy, remove the inner tines of a plastic disposable fork and set aside. Add cake eggs, in batches, to the bowl of melted chocolate. Use a spoon or rubber scraper to evenly coat with chocolate, then remove with the prepared fork and place on waxed paper or a clean cookie sheet. If too much chocolate collects on the pan, scrape it up and re-melt to continue dipping the eggs.

Thought for the week: Have a Blessed and Happy Easter. May the old, old story, ever new, bring hope to our lives and joy to our hearts. We have God’s promise that whatever bad we have done will be forgiven, if only we ask sincerely, with pure intent. Jesus died for us so that could happen, and rose again to prove it. Rejoice, for He is risen!

COUNTRY COUSIN


Recent stories, opinions and photos

Issue Date Department Headline
10-29-2014Obituaries
David A. Varklick Sr.

10-29-2014Obituaries
Joan Y. Timm

10-29-2014Obituaries
Edna C. Rusch

10-29-2014Obituaries
David J. Rosenfeldt, Sr.

10-29-2014Obituaries
Bruce D. Robinson

10-29-2014Obituaries
Audrey Rietz

10-29-2014Obituaries
Margaret Pelkey

10-29-2014Obituaries
Mabel Konell

10-29-2014Obituaries
Doris R. Hardrath

10-29-2014Obituaries
Francis D. Froze

10-29-2014Obituaries
Bernice L. Darne

10-29-2014Obituaries
Harold A. Techmeier

10-29-2014Obituaries
Neil H. Shively

10-29-2014Obituaries
Elizabeth J. Polzin

10-29-2014Obituaries
Elden J. Outcalt

10-29-2014Obituaries
Maryann E. Longrie

10-29-2014Obituaries
Geraldine L. Lambrecht

10-29-2014Obituaries
Rusty Holman

10-29-2014Obituaries
Christian Deckert

10-29-2014Obituaries
Jacqueline M. Dashut

10-29-2014Obituaries
Ronald J. Cubalchini

10-29-2014Obituaries
Sherry S. Carviou

10-29-2014Obituaries
Helen C. Buyarski

10-29-2014Obituaries
Donald G. Bice

10-29-2014Obituaries
Ellen M. Beyer

10-29-2014Sports
Menominee Scores Big in 6th Grade Hoops

10-29-2014Sports
Niagara, Suring Advance To Set Up Thursday Showdown

10-29-2014Sports
Tyler Nault & Oconto Falls Boys Head To State

10-29-2014Sports
3 M&O Teams Fall; Gillett Left Standing

10-29-2014Perspectives
From our readers

10-29-2014Perspectives
Tales from the old-timer

10-29-2014Perspectives
Country Cousin

10-29-2014News
Legion To Host Trick or Treaters

10-29-2014News
Lake Fire Hosts Trick, Treaters

10-29-2014News
Blood Drive at STAA on Nov. 7

10-29-2014News
Zion Trunk or Treat Oct. 31

10-29-2014Community - Wausaukee
Post 66 To Meet Nov. 1

10-29-2014Community - Wausaukee
Wausaukee Library E Books Class Nov. 5

10-29-2014Community - Wausaukee
Change Date of Wausaukee Blood Drive

10-29-2014Community - Wausaukee
WEA Trick or Treat for Canned Goods

10-29-2014Community - Crivitz
Crivitz Board Approves School $8.62 Mill Rate

10-29-2014Community - Crivitz
Retired Judge To Speak at Loomis

10-29-2014Community - Crivitz
Crivitz Women’s Club Holiday Auction Nov. 13

10-29-2014Community - Crivitz
Crivitz VFW Gun, Knife Show Nov. 1

10-29-2014Community - Coleman
Senior Club To Meet at Pound

10-29-2014Community - Coleman
Village Pound Trick or Treat Oct. 31

10-29-2014Community - Coleman
CCBA at 141 Ribbon Cutting

10-29-2014Community - Coleman
Coleman Village Board Nov. 3

10-29-2014Front Page
Coleman Elementary World Series Reading Night Scores “Home Run”

10-29-2014Front Page
Judiciary Denies Request for School in Industrial Park

10-29-2014Front Page
Voters To Decide Nov. 4 State, Local Referendums

10-29-2014Front Page
Town of Peshtigo To Buy Tractor/Mower, Not Truck

10-29-2014Front Page
Seven Apply For Cemetery Board

10-23-2014Obituaries
Joyce A. Zorn

10-23-2014Obituaries
Genevieve Van Iten

10-23-2014Obituaries
Susan J. Tetzlaff

10-23-2014Obituaries
Ralph J. Schoch

10-23-2014Obituaries
Francis D. Menacher

10-23-2014Obituaries
Paul R. Madary

10-23-2014Obituaries
Kyle Adam Kobrow

10-23-2014Obituaries
Frances L. Hammersley

10-23-2014Obituaries
William Fumelle

10-23-2014Obituaries
Lucille M. (Opper) Dietzen

10-23-2014Obituaries
Betty E. Bourassa

10-23-2014Obituaries
Ruth J. Bolander

10-23-2014Obituaries
Kenneth Behnke

10-23-2014Obituaries
Lenore M. Teige

10-23-2014Obituaries
Arlene Smolander

10-23-2014Obituaries
Richard R. Moore

10-23-2014Obituaries
Cecil E. Kuhnle

10-23-2014Obituaries
Mabel Konell

10-23-2014Obituaries
Rev. Ralph J. Gillis

10-23-2014Obituaries
Lorraine Fritz

10-23-2014Obituaries
George E. Belaire

10-23-2014Obituaries
Mary F. Baron

10-23-2014Sports
Coleman Finishes Undefeated, On Top Of M-O

10-23-2014Sports
Maroons Make It Six Straight Over Marines

10-23-2014Sports
Free Basketball Clinic For Boys Grades 3-6

10-23-2014Sports
Michigan Muskies Fit To Fight In Wisconsin

10-23-2014Perspectives
Country Cousin

10-23-2014Perspectives
From our readers

10-23-2014Perspectives
Tales from the old-timer

10-23-2014News
Lake Fire Hosts Trick, Treaters

10-23-2014News
4 Area Students Graduate UW-L

10-23-2014News
Lioness Raffles at Equity Nov. 7

10-23-2014News
Karla Blohm Benefit Oct. 25

10-23-2014Community - Wausaukee
Pembine Senior Class Craft Fair

10-23-2014Community - Wausaukee
Remove Decorations Wausaukee Cemetery

10-23-2014Community - Wausaukee
Wagner Acts On Budget, Pumper Truck, Old Tires

10-23-2014Community - Wausaukee
Acts On Mobile Home Variance, ATV Route

10-23-2014Community - Crivitz
Loomis Historical Thanksgiving Meal

10-23-2014Community - Crivitz
FAB Event & Planning Business Opens in Crivitz

10-23-2014Community - Crivitz
Dr. Nichols To Speak At Cornerstone Nov. 2

10-23-2014Community - Crivitz
CBA Lists Events, Seek New Director, Secretary

10-23-2014Community - Coleman
Red Arrow Snowmobile ATV Club Booyah Party

10-23-2014Community - Coleman
Lena Fall Craft, Bake Sale Oct. 26

10-23-2014Community - Coleman
Lena School Hires Worker, Names Delegate

10-23-2014Community - Coleman
Coleman-Pound Library Open House, Renovated

10-23-2014Front Page
LCS Detroit Launch Makes Big Splash

10-23-2014Front Page
Bill Reynolds Gets Tentative Nod As County Administrator

10-23-2014Front Page
Hwy. 141 Expressway To Give DOT Access Control

10-23-2014Front Page
Town of Peshtigo Works Out “No Increase” Budget

10-23-2014Front Page
Anderson, Pazynski Chair, Vice Chair At Twin County

10-15-2014Sports
Marinette County Deer Advisory Council Second Meeting Oct. 28

10-15-2014Sports
Another Big Invite, Another Strong Bulldogs Showing

10-15-2014Sports
Season Coming To Close, Badgers Still On Top Of M-O With Perfect 14-0 Mark

10-15-2014Sports
Playoff Picture Taking Shape

10-15-2014Perspectives
From our readers

10-15-2014Perspectives
Tales from the old-timer

10-15-2014Perspectives
Country Cousin

10-15-2014Obituaries
Nancy L. Trepanier

10-15-2014Obituaries
Donna L. Rowley

10-15-2014Obituaries
Clarence W. Retlick

10-15-2014Obituaries
Douglas J. Payette

10-15-2014Obituaries
Beverly A. Johnson

10-15-2014Obituaries
Marie P. Holquist

10-15-2014Obituaries
John (Jack) E. Voyle

10-15-2014Obituaries
Roger C. Utke

10-15-2014Obituaries
Betty L. and Lloyd Tuma

10-15-2014Obituaries
Jackie Teteak

10-15-2014Obituaries
Anne C. Smith

10-15-2014Obituaries
Eunice C. School

10-15-2014Obituaries
Phyllis M. Rothlesberger

10-15-2014Obituaries
Gladys K. Rhoades

10-15-2014Obituaries
Emily M. O’Connor

10-15-2014Obituaries
Robert L. Ness

10-15-2014Obituaries
Eunice F. Meinert

10-15-2014Obituaries
Joseph F. McAuliffe

10-15-2014Obituaries
Betty Ann Kress

10-15-2014Obituaries
Norbert J. Jaworski

10-15-2014Obituaries
Agnes M. Hoffman

10-15-2014Obituaries
Marie A. Harris

10-15-2014Obituaries
Marilyn P. Graham

10-15-2014Obituaries
Marjorie E. Chaney

10-15-2014Obituaries
John P. Butts

10-15-2014Obituaries
Irene M. Brekke

10-15-2014Obituaries
Penny L. Berger

10-15-2014Obituaries
Wesley W. Anderson

10-15-2014Obituaries
Gene H. Albers

10-15-2014Community - Wausaukee
Wausaukee Library Digital on e Books

10-15-2014Community - Wausaukee
Wagner Clerk is Institute Grad

10-15-2014Community - Wausaukee
SC Fire, Rescue Plans Bake Sale

10-15-2014Community - Wausaukee
Big Crowd Attends Fall Fest at Wausaukee Oct. 4

10-15-2014Community - Crivitz
Halloween at Assisted Living

10-15-2014Community - Crivitz
Crivitz Kindergartners Take Part in “Flat Stanley” Project

10-15-2014Community - Crivitz
Haunted Hallways, Bingo at School Oct. 30

10-15-2014Community - Crivitz
MI Special Meet To Finalize Budget

10-15-2014Community - Coleman
Coleman-Pound Lions List Coming Events

10-15-2014Community - Coleman
T/Pound Board Asks Plan Unit To View Lot Coverage

10-15-2014Community - Coleman
Kickers Halloween Party at Equity


space
Peshtigo Times
WEB Poll!
Do you think the Republicans will take control of the U.S. Senate in the November 4 election?
space Yes
No
Undecided
space
TO VOTE CLICK
YES, NO or UNDECIDED

Suggest a Question
space .
space
FRONT
space
.
space
CLASSIFIEDS
space
.
space
COMMUNITY
space
.
space
GUEST BOOK
space
.
space
NEWS
space
.
space
OBITS
space
.
space
PERSPECTIVES
space
.
space
SPORTS
space
.
space
SUBSCRIBE
space
.
space
.
space
PESHTIGO FIRE
space
.
space
CUSTOM PRINTING
space
.
space
TIMES' SAVER
space
.
space
Click for Peshtigo, Wisconsin Forecast
FORECAST
space
Quick...
News or Ad Search
Enter News key words.
Enter Ad key words.



Peshtigo Times
841 Maple St
PO Box 187
Peshtigo, WI 54157
Phone: 715-582-4541
Email:
News@
PeshtigoTimes.com

space
Fax: 715-582-4662
© 2000-2014
All right reserved
space
Powered by
WEB Media
Interactive
COMMUNITY
WEB sites