Country CousinIssue Date: November 27, 2019
We've enjoyed marvelous early winter weather so far this deer season, without the icy sleet that for several years seemed to be an opening day tradition. On the other hand, those seeking the elusive mighty white tail buck probably would have preferred a bit of snow cover so they could see where the deer trails lead and be reassured that there are still deer in dem dere woods.
All summer we've watched a dozen or more deer dining daily in a neighbor's soybean field, and all summer deer came to browse regularly in our field closest to the house, even with the family visiting outside in full view and within easy hearing distance.
Somehow this week they all seem to have gone into hiding. There hasn't even been much shooting in our area, and no one we know has gotten their buck in our neighborhood yet.
Do the deer watch the news and know that Deer Season is coming? Or have they perhaps come to equate the appearance of blaze orange garb with their season of extreme danger?
Scientists tell us deer are color blind, but do we know for sure???
CHRISTMAS IS COMING
Homes and businesses in TIMESland are quickly getting dressed in their best holiday garb for the rapidly approaching Christmas season. Some of the light displays along the highways, byways and city streets are absolutely breathtaking, and it will only get better.
Adding lights at night is especially appropriate right now. We need them to keep our spirits up. Hours of daylight here in the Northland will keep getting shorter until Sunday, Dec. 22, when winter officially arrives. Guess the cold and snow we've been having was just a forerunner to the real thing.
Hope you and yours will enjoy a wonderful Thanksgiving. Turkey with stuffing and gravy isn't the real issue. Sharing food and sharing love while giving thanks for our many blessings is what it's all about.
If you know someone who may be alone and lonely on Thanksgiving, please consider inviting them to join your family's feast.
For those who have no nearby family to share, or even for those who do, lots of area churches are sponsoring free Thanksgiving meals with good food and fellowship for anyone who wants to join in. Some will accept free will offerings, but nothing is required. Watch for signs, news articles and ads.
Generosity is rampant in this land of milk and honey ( and beer and cheese, and wine and a whole lot more). It is wonderful that no one needs to go hungry, at least on Thanksgiving.
Lots of special events are coming up in Marinette County communities, too many to single out for mention here. Saturday, Dec.7 will be especially busy. Watch ads and news in the pages of the Peshtigo Times for events and details.
There will be parades, visits with Santa, vintage snowmobile shows, craft and cookie sales, and more. Even the Grinch is expected to pop in!
CONGRATS TO MICKEY LU'S
Congratulations to Mickey Lu's, the iconic Marinette burger joint where Vice President Michael Pence and his entourage stopped for lunch after his visit to the Fincantieri Marinette Marine shipyard in Marinette on Wednesday, Nov. 20.
Sad that some intolerant folks on Facebook scolded the owners for welcoming our nation's second highest ranking official to enjoy their fabled char-broiled burgers. Sad that they have so little respect for the results of our American election process that they would deny him the enjoyment of a Mickey Lu's burger!
Mickey Lu's has been a Marinette favorite since the mid-1940s, and was certainly a popular gathering spot during my high school days.
Once had a Peshtigo Times subscriber in the State of Washington call to complain that he had not received the previous week's newspaper. Got to talking, and he mentioned that he grew up in Marinette. He asked me to do him two favors: first, go to Mickey Lu's and eat two burgers, and then go to the lunch counter at Lauerman's Department Store in downtown Marinette and enjoy a cone malt. Was happy to tell him I could comply with his Mickey Lu's burger request, but had to inform him sadly that Lauerman's Department store and its lunch counter with the fabled cone malts are gone forever. Haven't been able to find a cone malt anywhere since the Lauerman's lunch counter closed. Certainly do wish someone would get that wonderful old soft serve recipe and start making them again.
On an entirely different subject, wish someone would locate the wonderful old Poquette's Market recipe for potato sausage and start making it again. There are lots of potato sausages offered, but none seem to compare with the Poquette's version. Was told at the time that it could only be made shortly after the season's potatoes were harvested, so this would still be the proper time of year for it.
KUDDOS TO GARFIELD
Kudos to Garfield School in Marinette, where the staff and student body gathered outside to greet Vice President Michael Pence and his cavalcade as it traveled to the Fincantieri Marinette Marine shipyard.
Regardless of political preference, staff there did not pass up the opportunity to let their students witness history in the making.
Hopefully, they also took advantage of the opportunity to teach their students that here in America we respect the will of the voters as expressed at the polls, and we pay proper respect to our elected officials.
ON THE SOAP BOX
SICK AND TIRED OF IMPEACHMENT
Am growing increasingly irritated with the Democrats in Congress who are neglecting our nation's important business in their never ending pursuit of a way - any way - to get President Donald Trump out of office.
The impeachment proceedings might appear to have more validity if attempts to overthrow results of the 2016 Presidential election hadn't stared even before the winner - President Donald Trump - was sworn into office.
The current impeachment hearings are just another attempt by never-Trumpers to thumb their noses at those who voted him into office. Like spoiled brat children they apparently will keep screaming and kicking the floor until they get their way. Maybe it would be a good thing for all of us if they held their collective breaths instead.
Am encouraged by results of a recent Marquette University poll that shows only 40 percent of Wisconsinites support the impeachment. Last month it was 44 percent.
At the same time, am disillusioned that 40 percent of those polled obviously do not believe that one of the responsibilities of any United States president - Republican, Democrat or Independent - is to ensure that our taxpayer dollars, in the form of foreign aid, do not go to support graft and political payoffs instead of being used for their intended purpose. Congress in years not too long past approved two bills requiring the President to do just that.
It's unfortunate - and very questionable- that the son of former Vice President Joe Biden accepted a very highly paid job from a Ukraine oil company, but apparently none of the Democrats, and not even many of the Republicans, seem to care about getting that investigated!
FUN WITH WORDS
Let's take time for a little fun with words, sort of like Scrabble, only different. When you rearrange the letters,the results can be somewhat accurate, even frighteningly so. Maybe you can come up with some new ones.
Here are a few for starters:
PRESBYTERIAN: Rearrange the letters: BEST IN PRAYER
ASTRONOMER: Rearrange the letters: MOON STARER
DESPERATION: Rearrange the letters: A ROPE ENDS IT
THE EYES: Rearrange the letters: THEY SEE
GEORGE BUSH: Rearrange the letters: HE BUGS GORE
THE MORSE CODE: Rearrange the letters: HERE COME DOTS
DORMITORY: Rearrange the letters: DIRTY ROOM
ELECTION RESULTS: Rearrange the letters: LIES - LET'S RECOUNT
SNOOZE ALARMS: Rearrange the letters: ALAS! NO MORE Z'S
SLOT MACHINES: Rearrange the letters: CASH LOST IN ME
A DECIMAL POINT: Rearrange the letters: I'M A DOT IN PLACE
THE EARTHQUAKES: Rearrange the letters: THAT QUEER SHAKE
Some of you reading this will still be deciding what to cook for Thanksgiving dinner, others will be thinking about what to do with the leftovers after Turkey Day has come and gone, and some lucky folks will be deciding what to cook first with the results of a successful deer hunt. Keep reading for a suggestion in each category.
3 tablespoons butter
1 pound venison, cubed
1 pound mushrooms, sliced (optional)1onion, chopped
2 cans (10.75 ounces) condensed cream of mushroom soup
1 tablespoon A-1 sauce
Salt and pepper to taste
1/4 teaspoon garlic powder, or to taste
1 (8 ounce) container sour cream
1 (16 ounce) package uncooked wide egg noodles
Clean the venison well, being sure to remove every bit of fat and sinew. Season with some of the salt, pepper and garlic powder and set aside. Melt butter in a large skillet and add onion and sliced mushrooms. (The recipe says mushrooms are optional, and they are, except that without mushrooms it's good but isn't really stroganoff.) Anyway, once the onions are tender add the venison and cook until it is lightly browned, or at least no longer pink. Stir in the soup, then bring to a boil. Reduce heat, cover, and simmer while you cook the noodles in a large separate kettle of boiling salted water according to package directions until they are done as you like them. Drain the noodles and toss with a little butter and parsley. Stir the sour cream into the meat mixture and serve over the cooked noodles, letting everyone add as much as they want at the table.
OLD FASHIONED GIBLET STUFFING
1/2 cup butter
1 sack giblets from turkey
1 pound ground pork sausage
1 cup diced celery
1/2 cup chopped onion
1 teaspoon poultry seasoning
8 cups dry bread cubes or coarse bread crumbs
1 tablespoon parsley
Salt and pepper to taste
1 cup chicken broth or milk with an egg beaten into it, more or less as needed.
Chop giblets somewhat finely and cook in butter in a medium skillet over medium heat for three or four minutes. Crumble in sausage and cook until it loses its color. Keep the fork moving to break up clumps as much as possible Stir in celery and onion and cook until tender but not brown. Remove from heat and stir in salt, pepper, parsley and poultry seasoning. Place bread cubes in a large bowl. Pour the giblet/sausage mixture over them and toss, adding enough broth or milk/egg mixture to lightly moisten the bread. Use to stuff an 18-pound turkey, or place in a buttered 2-quart baking dish and bake separately, covered, for 45 minutes in a 375 degree oven, or an hour in a 350 degree oven.
GRANDMA'S GREEN BEAN CASSEROLE
8 cups cooked green beans
2 (10.75 ounces) condensed cream of mushroom soup
1 cup milk or half and half
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
1 large can French's French Fried Onions, very slightly crushed
You can use frozen green beans, or canned drained green beans for this if you wish, and French style are also excellent. Lightly crush the onions with your hands just enough so they aren't in rings. Stir soup, milk, soy sauce, pepper, beans and 1-1/3 of the onions together in a well buttered 3-quart casserole dish pretty enough to serve them in. Bake in 350 degree oven for 25 minutes or until hot all the way through. Stir, and then top with remaining onions and bake for another five minutes or so, or until the onions on top are hot and crispy.
LEFTOVER TURKEY CASSEROLE
If you have no leftover turkey, use cooked chicken, sliced, shredded or cubed. If you have lots of leftovers this is no work at all. You could even use leftover green bean casserole instead of the canned green beans if you want. Serve with leftover cranberry sauce or cinnamon apple rings for a great flavor and color contrast, or with a tossed lettuce salad with French or Russian dressing.
1 pound cooked turkey meat, shredded
1(14.5 ounce) can green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces cubed or coarsely shredded Cheddar cheese
8 ounces regular shredded Cheddar cheese
4 cups prepared mashed potatoes
Preheat oven to 350 degrees. Place turkey in an even layer on the bottom of a buttered 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the beans, then sprinkle with shredded cheese. Stir together the cubed or coarsely shredded cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover. Bake for 30 to 40 minutes in the preheated oven, until heated through and lightly browned on top. (P.S. If you want it works almost as well to use a full pound of coarsely shredded cheese, half of it on the casserole and half mixed into the mashed potatoes.
HEALTHY FRUIT AND NUT CANDY
Here's a confection you can enjoy yourself or feed to the youngsters with a clear conscience. It's even gluten free if you get your nuts from a gluten free source. Good sustenance for hunters in a tree stand, too, and deer are likely to go crazy for the smell. Haven't tried this yet, but plan to do so before Deer Season is over and have the hunters test it for me. That way, if they get their buck, I can take the credit for it.
1 cup slivered almonds
1 cup pecans
1/2 teaspoon salt
1/2 cup nut flour
1/2 cup unsweetened dried coconut
1/2 cup almond butter
1/2 cup coconut oil
1/4 cup honey
2 teaspoons vanilla
1 cup dried fruit, preferably cranberries or crancherries, or other fruit, diced
Preheat oven to 350 degrees and toast the nuts until golden brown, stirring occasionally. Watch closely so they don't burn. Nuts are far too costly to waste these days. (Actually, they always were too expensive to waste.) Anyway, once the nuts are toasted nicely toss them into the food processor and give a few pulses till they become a coarse meal. Stir this into the nut flour and salt in a medium bowl. In another medium bowl microwave the coconut oil and almond butter for about 20 seconds, or use a double boiler to warm them until they melt. Add the honey and vanilla and stir until everything is creamy. Fold the nut mixture into the honey mixture and then stir in the dried fruit. Pat into an 8" x 8" baking dish and stick in the fridge for an hour or more till solid. Cut into squares. Wrap individually if you like to keep them from sticking together, or place separately on a plate at serving time.
Happy Thanksgiving to one and all!
Thought for the week: Let us all bow our heads on Thanksgiving in a prayer of gratitude to the One who created it all, the One who put us in this world and provided us with everything we need to keep us fed, housed and clothed, provided we are willing to work for it.
Thank You, Lord, for everything You have given us. Thank You for leading my family forefathers to settle in northern Wisconsin, where the forests still flourish, where the air is pure, where lakes and streams run clean, where food and game abound, where families love one another, and where we are free to live our lives as we wish, and to worship You as we see good and necessary. Please Lord, let us not be foolish enough to throw all that away!
(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 email@example.com.)
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