Tip of the Week:
Wash fresh strawberries, raspberries and other berries in a diluted vinegar bath made from one part vinegar and three parts water to elongate their shelf life for days or even weeks. This works because vinegar is a natural disinfectant and mold killer. Just make sure to dry the berries thoroughly and store in a clean, paper towel-lined container.
Wide-mouth glass canning jars are a smart and inexpensive way to store food in your refrigerator. They’re airtight, leak-proof and safe for reheating in the microwave. Since they’re see-through, you’ll know exactly what’s inside and how much you have left.
Recommended online links:
(Coming Soon)
Last week's recipe:
Chicken Casserole
1 6-8 oz. pkg of noodles
1/2 cup chopped onion
2 T. margarine
1 can cream of mushroom or cream of celery soup
1 can cream of chicken soup
1 small jar pimientos
Salt and pepper, to taste
2 cups diced, boiled chicken or turkey
2 cups shredded Cheddar cheese
Heat oven to 350 degrees. Cook noodles as directed and drain. In large skillet, cook and stir onion in margarine until tender. Stir in 2 cans soups, pimientos, salt, and pepper. In greased casserole, layer 1/2 noodles and 1/2 chicken. Top with 1/2 of soup mixture and 1/2 of the cheese. Repeat layers. Bake uncovered about 45 minutes.
Save this recipe soon... it will be removed next week)
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Vickie's Blog - May 16, 2013
  Good morning, I love this weather, not to hot and not cold. The weather man is predicting a 70% chance of rain today and I hope it is like yesterday, slow.
My garden looks so fresh and the vegetables are finally starting to grow. I have been harvesting broccoli, spinach, lettuce and green onion for  several weeks now. The cabbage is ready and I am going to try the bake cabbage recipe that I have seen on the internet. I have tomatoes on some of the plants and I have a few baby green beans. I will also dig some new potatoes to go with the beans. There should be some good eating of fresh vegetables at the Martin house next week.
With the rain we have received and the rain that is predicated for today, it is a good time to side dress your vegetables.
Boost of Fertilizer
As the plants grow, a second boost of fertilizer will be needed to supply the plants with essential elements through the remainder of the growing season. Use the same type of fertilizer you used when planting, but this time apply it as a side dressing to the plants. With a hoe, make a four-inch deep trench along one side of the row, taking care not to disturb the plant's roots. Apply the fertilizer in the trench and then cover the trench with the dirt you removed. Be conservative with the fertilizer as using too much will burn the plants. Water the plants so the fertilizer will dissolve into the ground.
Don't forget to side dress your onions. Fertilize when tops are 6 to 8 inches tall and again when bulbs start to swell. Side dress your potatoes, summer squash and peppers when plants start to bloom. Cucumbers when they begin to spread and run. Side dress the okra when the plants bloom and again about a month later.
Remember a little goes a long way and it is best to give the plants a small dose of fertilizer a couple of times during the growing season rather that one heavy doze. Too much fertilizer can kill your plants.
Until next week!! I would enjoy hearing from anyone else on gardening tips or your favorite recipes. Email tips to info@shelbycountytoday.com att: Vickie's This and That. |
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Most of the recipes I will be sharing are recipes from the 40's,50's, & 60's that were my mother's.
This week's recipe:
Potato-Beef Bake
Ingredients:
1 pound ground beef
1 medium onion, diced
1 can sloppy joe sauce
1 tsp of garlic (powder of fresh)
1 (32 ounces) package frozen hash browned potatoes, thawed
2 cups shredded Mexican cheese blend
Directions:
In a skillet cook beef and diced onions over medium heat until meat is no longer pink; drain. Add sloppy joe sauce, garlic and cheese, reserve about 3/4 cup of cheese. Place hash browns in a greased 9 x 13-inch baking dish. Top with beef mixture. Cover and bake at 400°F for 25 minutes. Uncover, add reserved cheese and bake 10 minutes longer. |
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