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Country Cousin

Happy New Year!...

A New Year"A brand new page!

Christmas has come and gone and the end of 2017 is fast approaching. By this time next week we'll have started a brand new year, full of wonderful possibilities.

Old Man Winter officially arrived just a week ago, but he sure has been showing that he means business. We've had snow, and more snow. And now the cold.

Santa is lucky his Christmas deliveries were finished up here in the frozen northland before the bitter cold blew in on Christmas Day.

KEEP THE LIGHTS UP

Christmas is over, but why not let your lights shine and keep those decorations up until the entire Christmas Season ends, which is Epiphany - the Feast of the Three Wise Men - on Jan. 6, the Twelfth Day of Christmas. Remember those 12 drummers drumming that were given on the 12th day of Christmas in the final verse of that old Christmas song?

Originally Christians began their Christmas celebration on Christmas, Dec. 25, and ended 12 days later, with Epiphany, on Jan. 6, the day the divinity of Christ was revealed by the arrival of the Magi - named Melchior, Caspar and Balthazar - with their gifts of gifts of gold, frankincense and myrrh. Those gifts symbolized the importance of Jesus' birth. Gold represented His royal standing; frankincense His divine birth; and myrrh His mortality. Traditionally, those kings represented the Gentiles of Europe, Arabia and Africa, and symbolized the fact that Jesus came to all the peoples of the world, not just the Jews.

In many countries, Christmas itself is strictly a religious holiday, and the day for gift giving is the Feast of the Three Kings.

And yes, those Three Kings, or Magi, must have been very wise men indeed. They followed that star across the dessert, expecting it to lead them to a great king, and it led them instead to a poor babe born in a stable to inconsequential parents who were in Bethlehem only because Caesar's census ordered them to be.

But because the star led them to that stable, they accepted the Babe, and worshipped Him as the king they knew him to be!

According to the Bible, because of the prophecies told by the Magi, evil King Herod had all boy babies under age two in Bethlehem murdered to be sure the person they identified as the Great King did not eventually displace him on the throne. Feast of the Holy Innocents, honoring those murdered babies, is on Thursday, Dec. 28.

Some historians have expressed doubt that the massacre of the innocents actually took place because no records of it were found. Others theorize that in light of the other horrific things Herod is known to have done, the deaths of those babies was perhaps not even regarded as noteworthy.

According to archaeologists, Bethlehem at the time was a small community, with perhaps 300 residents. Estimates are that fewer than 20 of them would have been boy babies killed by that order from Herod, who was known to be responsible for hundreds and thousands of deaths for various other reasons, real or imagined by him in his deranged mental state. Herod even had three of his own sons murdered.

Anyway, on to happier things. Those babes and their parents are surely all in Heaven by now, so let's keep celebrating the beautiful Christmas season. Keep the Christmas lights on for a while to brighten up these darkest days of the year in the northern hemisphere.

Celebrate the New Year, on Sunday and Monday, and then, next weekend, celebrate the Feast of The Three Wise Men.

COLD SNAP

According to the National Weather Service, temperatures fell to about 6 degrees above zero in the evening hours of Christmas Day, but wind chills hit 25 to 35 below, and the big freeze continued until about noon on Wednesday. Maybe not an all-time record, but pretty close.

Temperatures eased up a bit on Wednesday, and the winds slowed down, but guess what? A new batch of cold, along with more snow, is supposed to blow in on Friday and last through the weekend, just in time to put a damper on New Year celebrations. Any kind of travel gets a bit iffy in frigid conditions.

National Weather Service warns that wind chills of 20 below and more can cause frostbite in less than 20 minutes on body parts that aren't adequately protected. Dress warm, in layers, button up, and wear a hat, scarf and gloves.

HOW COLD?

An old timer claims that years ago there was a winter so cold that words froze in the air. If you wanted to hear what someone said, you had to grab a handful of sentences and take them in by the fire!

He was a dairy farmer, and claims that when they tried to milk the cows they got ice cream instead. When they milked the brown cows they got chocolate ice cream.

Says their snowman knocked on the door. Wanted to come in and warm up.

Snowflakes were freezing in the air, and birds were hopping on them to get from tree to tree. They were too cold to fly.

In the city, dogs were getting stuck to fire hydrants and the SPCA had to send out emergency rescue teams to break them free.

ON THE SOAP BOX

GLOBAL WARMING


Where, oh where, is that Global Warming they were promising us a few years ago?

Just as a guess, follow the money. Look into who made a profit from all the doomsday prophecies. Consider who profited, and who lost on the laws the doomsayers told us were needed to save the Earth.

One small example: they took away our good old cheap light bulbs, the 100 watt ones anyway, and made us replace them with "new and improved" (and very pricey) energy saving versions, and for what? Bet some investors made a bundle, while other factories went under, not because their technology was outdated, but because it was outlawed.

When legislators get busy passing laws that will put some honest folks out of business, we voters should get busy looking at who they are helping, and start asking "Why?" Then we should keep asking loud and long until we get some answers.

LOOKING AHEAD

On a happier note, folks in leadership positions in TIMESland seem to be focused on moving this area toward greater prosperity. Kudos to them! Folks in TIMESland have been content for too long to accept sub-standard pay as the price we pay to live in the area we love, where we can do the things we love to do in the great outdoors.

This area has everything needed for a booming economy. We have readily available facilities for air, rail and maritime transportation to move raw materials in and finished products out; plenty of electricity, an ample supply of good water, and plenty of hard workers eager to get back home if they could get jobs here that pay as well as those in the city.

Now TIMESland schools are getting on the economic development bandwagon. They have begun training students for jobs that need to be filled in this area, instead of educating them to move away to jobs in the Big City.

Marinette County leaders have been seeking other ways to help stimulate economic growth. A recent speaker at County Board advised the best thing they can do is make sure there is adequate land available, "shovel ready," with barriers to development already moved out of the way.

"Barriers" in this case means zoning regulations and such. Once an industry decides to build, investors want to start promptly, not spend months jumping through hoops and trying to break down barriers set up by the DNR and local and county governments. Those investors won't wait. They will pick a location where everything is ready to go.

Loss of the paper mill at Niagara years ago is just one example of how costly government foot dragging can be. Niagara community leaders tried hard to speed things up. State officials stepped in to help. The DNR, publicly at least, promised to expedite decisions for that mill. But things moved too slowly, the new mill was built elsewhere, and the one at Niagara was closed, which was an economic disaster from which that city has not yet fully recovered.

COOKIN' TIME

If your house is like ours, the Christmas feast means lots of great leftovers to turn into more great food. Once the holidays are over, we'll probably all need to go on diets for a while, but now is not the time!

BEEFY BITES

These mini Yorkshire puddings stuffed with roast beef and horseradish make an excellent savory New Year's Eve treat. A Christmas feast that included prime rib may mean enough leftovers to make for these. If there's no leftover roast beef, you can make them anyway, with sliced roast beef from the deli. They are delicious served hot with au jus, and that you can buy in a can if you must.

Ingredients

5 eggs

1 cup milk

1 cup all-purpose flour

1 teaspoon salt

3/4 cup canola oil

4 ounces cooked roast beef, thinly sliced (may use leftovers or from deli)

1/4 cup prepared horseradish

1 cup canned au jus gravy, heated

Whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. Set aside to rest for 20 minutes. Preheat oven to 400 degrees. Meanwhile, place 1 tablespoon oil (or beef fat) in each cup of a muffin pan. Place the pan in the oven while the batter is resting. Whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil or fat should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup. Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on paper towels before serving.

PRIME RIB SOUP

Always buy a prime rib with the bones in because it makes the roast better tasting and the ribs are a bonus not to be missed. No prime rib? Bones from any other cut of roast beef will do, provided there are enough of them.

4 beef ribs, trimmed from a cooked prime rib roast

2 cups beef stock

1 potato, peeled and cut into 3/4 inch pieces

1 (8 ounce) package sliced fresh mushrooms

1 teaspoon salt

1 teaspoon black pepper

1/4 cup chopped fresh chives

Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top. Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve. This is great for breakfast with fried eggs, or when it's browned most to your liking, make holes in the hash, break an egg into each, then cover and cook slowly until the eggs are done to your liking. If you have no leftover cooked potatoes, use about three cups frozen diced hash browns, thawed, or dice two medium potatoes and put them in a saucepan. Cover with cold water. Add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium, cover the pan, and cook for about 15 minutes, or until they are just tender when pierced with a fork. They will finish cooking in the skillet. Or use 3 to 4 cups frozen diced hash browns, thawed.

3 tablespoons butter

2 medium potatoes, peeled, cooked and diced

1 small onion, finely chopped

1 cup finely diced cooked ham

1/4 teaspoon salt, or to taste

1/4 teaspoon black pepper

1/4 teaspoon crumbled thyme

1 tablespoon crumbled or minced parsley

Melt the butter in a large heavy skillet over medium heat. When the butter has melted and stopped foaming, add the onion and bell pepper and cook until the onion turns translucent.Then add the diced potatoes and ham; mix well. Cook the hash until well browned, stirring and turning frequently. Season with salt and freshly ground black pepper, to taste, and add the dried crumbled thyme.

Replace the chopped onions with sliced green onions, especially you have some left from the veggie tray.

If you like it hot, spice the hash up with some Cajun or Creole seasoning instead of the salt and thyme.

RASPBERRY WALNUT RUGELACH

If you're running low on cookies and having a New Year's feast, you might want to make these. Recipe is long, and there's a lot of chilling time, but it's really easy. Make the dough and filling the day before baking if you want to. This traditional Jewish Rugelach recipe comes from The Old Farmer's Almanac "Everyday Baking" cookbook. It's a traditional Hanukah food, but there's no reason we Christians can't enjoy it every much as our Jewish brethren (and sisteren) do. "Rugelach" means "little twists" in Yiddish. The filling can be as simple as a sugar cinnamon mixture, if you like, or chocolate, or any sort of jam, but this recipe is outstanding as is! Makes 40 to 48 cookies.

Rugelach Dough:

1 cup (2 sticks) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

teaspoon salt

cup sugar

2 cups all-purpose flour

Rugelach Filling:

1 cup walnuts

1 cup raisins

cup packed light-brown sugar

1 teaspoon cinnamon

Big pinch salt

1 tablespoon cold butter, in several pieces

cup seedless raspberry preserves

To assemble:

1 egg lightly beaten with 1 tablespoon milk, for egg wash

3/4 cup sugar mixed with 1 teaspoon cinnamon, for coating

Make the dough:

Using an electric mixer, preferably a large stand model, cream the butter and cream cheese until soft and smooth. Beat in the salt and sugar. Blend in the flour, on low speed or with a wooden spoon, about cup at a time, incorporating each measure before the next one is added. Scrape the dough out onto a lightly floured surface and divide into thirds. Shape each portion into a rectangle about -inch thick. Wrap separately in plastic wrap and refrigerate for at least 1 to 2 hours, or until firm. Longer is okay.

Make the filling:

While the dough chills, put the walnuts, raisins, brown sugar, cinnamon, and salt into a food processor. Pulse the mixture repeatedly, until everything is coarsely chopped. Add the butter and continue to pulse until the mixture is finely chopped and still separate (not clumpy). Transfer to a bowl and refrigerate.

To Assemble:

Working with one piece of dough at a time, roll the dough into the best 12x7-inch rectangle you can manage on a sheet of lightly floured waxed paper or parchment paper. (If the dough gets too soft or delicate at any point, slide it onto a small baking sheet and refrigerate for 10 to 20 minutes, until it firms up and it becomes easier to handle and roll.) Trim all of the edges with a pastry cutter or paring knife, removing as little dough as possible. Stir the preserves briskly, to smooth. Spread one third of the preserves evenly over the dough, leaving a -inch border on all sides. Sprinkle one third of the nut filling onto the dough evenly. Press the nuts gently, to embed. Starting along one of the long sides and using the paper to help you, roll up the dough like a carpet. Keep it snug, but not too tight or you'll force the filling out at the seam. Pinch the ends to seal. Wrap the filled dough in the paper and refrigerate. Repeat for the remaining two pieces of dough. Refrigerate for 2 to 3 hours. Again, longer is okay.

Preheat the oven to 350 degrees. Line one or two large baking sheets with parchment paper or waxed paper. Unwrap one log at a time and brush lightly with the egg wash. Using a sharp serrated knife, slice the log into -inch-thick pieces. Roll the pieces in the cinnamon sugar and place them on the baking sheet, spiral side up, leaving 2 inches in between. Bake one sheet at a time on the center oven rack for 25 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Thought for the week: May you and yours have a New Year's weekend that's filled with love and joy, and then may that continue all through the coming year, with a lot of health, happiness and prosperity thrown in as the year progresses. Thank You, God, for a wonderful New Year. You've given us all a brand new page to write the next chapter in the story of our lives. Please help us to fill it well!

Country Cousin

(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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