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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Issue Date: September 12, 2019

Shirley Prudhomme

Twin Towers Anniversary"

Wednesday, Sept. 11, was the 18th anniversary of the terrorist attack on the Twin Towers World Trade Center in New York City on Sept. 11, 2001 in which so many American lives were lost.

There were other attacks and attempted attacks on that day, including the plane in which the heroic passengers knowingly gave up their lives to prevent a planed attack on the Pentagon.

The tragic events of that black day for America are observed as Patriot Day in some states. Most Americans gave some thought to the the victims of the attacks and flags are generally flow at half-mast, but it is not an official national holiday. It is certainly a day that should be remembered but not celebrated.

Ironic that that tagic anniversary came exactly on the heels of an announcement by President Donald Trump that peace talks with the Taliban, Islamic terrorists in Afghanistan, are dead and that long-standing war apparently will not be ending any time soon.

The Taliban's protecton of al-Quaida extremists in Aghanistan after the 9/11 attacks led to the U.S. invasion of that country and stationing of U.S. military personnel there ever since, making it the longest war in U.S. history.

FIGHTING PIRATES

Actually, though, the U.S. has been fighting a much longer war against Muslim extremists, starting with the Barbary Coast Pirates in the late 1700s and early 1800s. Most of those pirates were militant Muslims, although a significant number were Europeans hoping to make some quick fortunes. The Barbary Coast Wars prompted expansion of the United States Navy under president Thomas Jefferson and eventually ended attacks on American ships on the high seas.

AUTUMN SHOWERS

The old saying is that April showers bring May flowers. Autumn showers not so much. They tend to produce delays in harvests, sometimes ruin forage crops, and put ground moisture deep into the soil, which leads to deep frosts once winter sets in. Forecast of the next 10 days calls for lots more rain and some warmer weather than we've been having. Once again Crivitz seems to be blessed, as one of the two mostly sunny days in the forecast is for Saturday. Sept. 14 - date of the annual Crivitz Oktober Fest.

The big Crivitz festival will start with tapping of the keg at 11a.m. and run through 11 p.m., with German Food, Bier, Live Musik and fun and games for all ages. Among contests are the  Fraulein's Beer Stein Race, Starken Mann Stein Hoistin' Contest, Yodeling Contest, Sauerkraut Eating Contest and pumpkin carving for kids.

POLISH UP THE CAR

It's almost time to give the car a good cleaning before winter. (If my poor car ever got a good cleaning it would probably die from shock. I simply can't take the chance.) However, if yours is used to being pampered, and if despite all that good care rust spots are starting to show up on the chrome, try this Cola trick. (And then think a bit before you drink the rest of it.)

Open a fresh can of cola and pour some into a dish or pan. Crumple up a chunk of aluminum foil and dip it in the cola. Rub it on the rust spots and they are supposed to come right off.

If you don't want to drink the remainder of the can, a correspondent says it makes an excellent cleaner for removing bugs and other nasty things from vehicle windshields. Simply wipe it on with paper towels or what have you. It's probably best to rinse with plain water after this treatment. Wouldn't want to attract flies.

FLY TRAPS

Speaking of flies, they are pretty active right now. And very mean. To bring some of them to their just reward, use a large type plastic soda bottle containing an inch or so of red or brown flavor soda. Cut off the funnel-shaped top and invert it into the remainder of the bottle. (Cover removed.) This creates nice sloped sides on which flies can be lured down into the bottle. Once they fall - or fly - through the opening they will be trapped inside. For some reason they are not bright enough to get out the same way they got in. Wasps and hornets also often meet their fate in these bottle traps.

HOT ROCKS

If you have a pet rock and for some inexplicable reason are tempted to microwave it - don't! Microwaves cause rocks to explode. This would not be good for the rock or the microwave.

Don't try to microwave a shot of liquor either. The glass will come out empty. The microwave drinks it. Won't go into the reasons now but we tried this once, and it was, to copy the kids, "awesome". We turned on the power and almost instantly the microwave went crazy. A whirlwind of little sparks flew around inside, bounced off the walls and disappeared. Opened the door and found nothing in the glass. Waste of a good drink. Hope the gremlins living in that microwave oven enjoyed it.

SEMANTICS

It's all in the way you look at it - or hear it.

Heard about a employee in a telephone service firm who was assigned to help conduct an opinion poll by calling people on an assigned list.

"Hello, this is a telephone poll," she said to the first person she called.

"Yeah, and this is a street light," the man who answered replied.

Reminds me of the old prank calls we made as kids - for example, call a store that sells musical instruments, and ask, "Do you carry pianos?" When they say yes, the caller exclaims,"Gee, you must be strong!"

A very little girl asked an aging great-grandmother if she was young or old. "Honey," the octogenarian replied, "I'm not old. I've just been young for a very, very long time.

Deep philosophers say the length of "a minute" is determined by which side of the bathroom door you're on.

DIET TIPS

We've all heard the saying that inside every fat person, there's a thin person screaming to get out. But that struggling fat person can usually be sedated with a heavy dose of chocolate brownies or an ice cream sundae.

TUPPER TIP

Spray your plastic storage dishes with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains. Especially if there's a lot of oil or butter in the sauce let it cool a bit before puttin it into a plastic container.

HARVEST HERBS

If you have some fresh herbs to harvest, you can dry them, or you can preserve the fresh flavor and texture by freezing them. Easy to do, and when the time comes, easy to use. Simply mince the leaves finely and put a tablespoon or so in each ice cube tray, depending on how much your favorite recipe calls for.

I find it safest to put one teaspoon in each ice cube section. Then there's no need to remember how much you put in. Most recipes use a teaspoon or more of fresh herbs anyway. Remember, that teaspoon of fresh herbs equals only about 1/3 teaspoon of the dried variety.) Anyway, add enough water to fully submerge the herbs and pop into the freezer. When the cubes are solid take them cubes out of the ice cube trays and store them in plastic bags - one type of herb per bag. When it's cooking time, just toss the frozen cube into a kettle of boiling soup, sauce, etc., or thaw and use. The herbs will be limp, but will have the fresh flavor.

When substituting fresh herbs for dried, the proportions are about 3 to one. If the recipe calls for 1 teaspoon of say, dried basil, substitute 1 tablespoon of fresh. (Incidentally, one tablespoon equals 3 teaspoons, so if you've frozen teaspoon quantities of fresh herbs in your frozen herb cubes, add three if the recipe calls for a teaspoon of the dried variety.)

A word of caution: Know how much you put in each cube in the first place and do NOT try to drain the frozen herb cubes and measure the amount. Freezing makes the herb limp and measurements will be way, way off!

STALKING THE WILD MUSHROOM

Wrote last week about the benefits of eating mushrooms, and over the weekend, grandson Dan, who doesn't even like to eat mushrooms, brought in bags of varieties he had found in our woods, including beautiful bright orange Chicken of the Forest, which I had heard about but never tasted. Haven't cooked mine yet, but he cleaned his, cut it into strips as directed, breaded and fried them according to some recipes he found, and decided he may like mushrooms after all - at least this variety.

Looks like the damp weather this summer and fall has resulted in a bumper crop of mushrooms of various autumn varieties. Just be sure, if you're new to the mushroom game, to confer with someone who knows how to identify the safe ones before you eat them. And if you have any doubt even after doing that, cook and eat just a few bites to be sure how your body reacts to them before trying a full meal. Incidentally, there's almost no way to confuse Chicken of the Woods with any dangerous variety of mushroom.

COOKIN' TIME

We get to continue enjoying the fruits (and vegetables) of our labors. Tomatoes are plentiful even if some are afflicted by blight. Summer squash and zucchini always seem to over-produce, and apples are dropping by the bushel. Eat, preserve, enjoy! Winter lasts a long, long time around here, no matter what the global warming believers try to tell us.

ITALIAN HARVEST SALAD

This is the best possible time of year to make this salad because most of the ingredients are in season. It will keep for several days in the refrigerator. Makes a bunch, though, so unless you're having a party you might want to halve the recipe or share the salad with a friend - or a few friends.

3 cups fresh broccoli florets

3 cups cauliflower pieces

4 plum tomatoes, chopped

1 medium cucumber, peeled and sliced

1 medium sweet onion, thinly sliced (if the onion is strong, only use half)

1 carrot, peeled and shredded

1/2 cup sliced pitted ripe olives

1/2 cup sliced stuffed green olives

3/4 cup bottled Italian salad dressing

3/4 cup creamy Italian salad dressing

Fresh ground black pepper (optional)

1 1/2 cups shredded Mozzarella cheese

In large bowl, combine all the vegetables. (Shred the carrot in food processor or cut into curls with a potato peeler.) Shake the salad dressings before measuring and mix well into the salad mixture. Chill for at least 4 hours. Add the cheese shortly before serving. It's OK to put it away for a day with the cheese mixed in, but if you know you won't eat it all at one meal take out the portion you will use and add a proportionate amount of cheese to that and save the rest for next time. If you have fresh basil, add a few snipped leaves. Excellent.

QUICK CHICKEN RICE DINNER

Here's a quick, easy and economical meal. Serve with sliced fresh tomatoes, sliced fresh cucumbers and a fruit dessert, maybe peaches and cottage cheese. The meal will be delicious, nutritious and beautiful, with a perfect contrast of textures, colors and flavors. What more could you want?

2 tablespoons salad oil or butter

4 skinless boneless chicken breast halves (about a pound)

1 1/2 cups water

1 can (10 3/4 ounces) condensed Cream of Chicken soup

1/4 teaspoon each paprika and black pepper

1 1/2 cups minute rice

2 cups fresh or thawed frozen broccoli florets

1/4 teaspoon salt

Heat oil in large nonstick skillet on medium-high heat. Add chicken, sprinkle on salt and pepper. Cover and cook 4 minutes on each side. This should be long enough to cook them through. Remove the chicken and add water, soup and seasonings to the pan. Stir. Bring to boil and stir in the broccoli and rice. Bring quickly back to a boil. Top with the chicken. Cover and cook over low heat for 5 minutes. It's ready to serve.

CARAMEL APPLE CHEESECAKE

Apologies to anyone who tried making an Apple Cheesecake from the recipe printed in this column last week. As printed, it called for 3/4 of a cup of vanilla. Should have been 3/4 of a teaspoon. Experienced cooks would know this, but newbies might not, and would have wasted a whole lot of good vanilla and other ingredients on a totally inedible dessert. Here's the correct recipe in case you want to save it for future reference. Be sure to throw last week's copy away, or at least change the amount of vanilla. By the way, one caller said she did cut the vanilla to the 3/4 teaspoon, and also added a tablespoon of cornstarch to the filling mixture. Results were fine.

Crust:

1 cup graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon cinnamon

1/4 cup melted butter

Preheat oven to 350 degrees. Mix and press into the bottom of a lightly greased pie pan or spring form pan. Bake for 10 minutes. Cool while making the filling and topping.

Filling:

3 packages cream cheese (8 ounces each)

3/4 cup sugar

3 eggs

3/4 teaspoon vanilla

Beat cream cheese and sugar until smooth. Add eggs and vanilla and beat on low just until combined. Pour over the crust.

Apple Topping:

2 1/2 cups chopped peeled apples

1 tablespoon lemon juice

1/4 cup sugar

1/2 cup cinnamon

Mix together and spoon over the cream cheese filling. Bake for about an hour in 350 degree oven.

Final toppings:

6 tablespoons caramel topping, divided

Whipped cream, sweetened

2 tablespoons chopped pecans

While still hot, drizzle on 3 tablespoons caramel topping. Chill several hours or overnight. Just before serving garnish with whipped cream, drizzle with remaining caramel topping and sprinkle with pecans. Refrigerate any leftovers.

CANNED APLE PIE FILLING

The tapioca makes a nice clear filling, thickened just enough to not be runny, and with absolutely no floury taste. Recipe makes a quart jar of filling, enough for one nice pie. Best made with a mixture of juicy apples, some sweet and some tart. When it's time to bake the pie, pour into prepared crust and dot top with butter before adding top crust. Or make a one-crust pie and add a crumble topping.

5 cups thinly sliced apples, peeled and cored

1 cup white sugar

2 tablespoons quick cooking tapioca

1/2 teaspoon vanilla (optional)

1/2 teaspoon ground cinnamon

Small pinch salt

1 teaspoon lemon juice (unless the apples are very tart)

Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently. Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Stir in vanilla. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid. Place a rack in the bottom of a large stock pot or canning kettle and carefully set in jar or jars of pie filling, lids on and tightened. Leave a 2-inch space between jars. Add boiling water until tops of jars are covered by at least 2 inches of water. Bring water to a full boil, then cover and keep simmering for 30 minutes. Use a jar lifter to remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. (If you don't have a jar lifter, ladle out water until it's below lid level and then let cool a bit so you can safely use a hot hot pad to lift the jars out.) Once cool, press top of each lid with finger to be sure the seal is tight. The center of the lid should not move up or down at all. Like other home canned treats, this can be stored up to one year in a spot where it won't freeze or get too very hot. A basement shelf is perfect. If the jar isn't properly sealed, use the contents to make a pie in the next day or two.

P.S. In our famly where everything usable was used, if they made a batch of pie filling Mom and my aunts would boil the peelings and cores, strain the mixture through a jelly bag, and then add other ingredients to make a most delicious apple jelly at almost no cost and very little extra work.

The Country cousin

Thought for the week: Passed along by a friend, author unknown: "Real friends are people who, when you have messed up, don't feel that you have made a permanent job of it." How often do we ask forgiveness for our own occasional poor decisions or thoughtless words or acts, and then deny that same forgiveness to others?

(This column is written by Shirley Prudhomme of Crivitz. Views expressed are her own and are in no way intended to be an official statement of the opinions of Peshtigo Times editors and publishers. She may be contacted by phone at 715-291-9002 or by e-mail to shirleyprudhommechickadee@yahoo.com.)


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