Sat, Jul 19 2008
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Published May 13, 2008 04:37 pm - I love my birthday week. That is until my sister tells me that at 56, I’m now closer to 60 than 50. Thanks, Sue. You are right behind me. Cheryle Finley: Great eats served during birthday week What a birthday week. I had lunch with Lori Langerot at Whiskey Creek on Monday. I loved the Southwest Tootsie Rolls. Tuesday was lunch at Arde’s with my sister, Sue, Mom and Holly Joyce. I can never do those lunches justice with mere words. They’re beautiful and delicious.
Wednesday was lunch at the church after my uncle’s funeral. It was not a birthday celebration but we had our family together and the church members served us a wonderful meal. You can’t beat those homemade rolls. Thursday was Corner Deli day and I ate way too much, as usual. Saturday we had a garage sale, so that means Whisler burgers for lunch. I can still remember Charlie Whisler sitting on his counter stool and filling those bags with candy for us to take home. On Friday, my friend Carol and I started the day with breakfast at Carthage Family Restaurant. Saturday night was a cookout at the home of my brother-in-law, Bruce, and his wife, Tiffany. Coconut cream and lemon pies ... yum! I love my birthday week. That is until my sister tells me that at 56, I’m now closer to 60 than 50. Thanks, Sue. You are right behind me. I received some great mail this week. First, a voice from the past. My flower expert, Betty Dalton of Carterville, was a bowling buddy and we had some great times! Betty and I had different opinions as to what kind of flowers we saw on one of our road trips. Betty marched over to the RV carrying the bouquet and asked the startled couple to name those flowers. Betty didn’t realize who she was dealing with when she tried to prove me wrong. She wished she had never ventured over there once she found out I either knew what I was talking about or had made a lucky guess. It was good to hear that she’s become a great-grandmother but sad that they live in California and she hasn’t met Noah Michael yet. Betty saw the recent salsa recipe and wanted to share her secret for adding a little kick. Take some fresh jalapenos, dice them very small and mix them into the rest of the ingredients, PLUS add a small amount of apple vinegar and kick away! You can kick it up as much as you like, depending on the amounts used. I like quite a bit of kick so this sounds great. Carolyn Whitehead, of Diamond, and Jo Slaughter, of Joplin, both responded to the V8 column. Carolyn said she uses her leftover V8 juice in stews, chili or whatever needs tomato flavor. She can never drink a whole large container and says she’s too cheap to buy the small ones but hates to waste anything. Sounds like we came from the same mold! Jo adds anywhere from a teaspoon to a tablespoon of lemon juice to her low-sodium V8. What a good idea! I tried it and it really does work. Now, when we eat something we shouldn’t, we can hit ourselves in the head and say, “I coulda had a V8 with lemon juice.” The fourth letter was from Marilyn Sparlin, of Joplin, and she shared a new way to crimp those pie-crust edges. Here it is: “Grannie made such beautiful pies. One day I asked her how she got the crimps around the edge so even. ‘It’s a family secret so promise not to tell,’ she said. ‘I roll the dough, cut the bottom layer and place it carefully in the pie plate. Then I slowly pour the filling, making sure it’s not too full. Next I put the top layer over the filling. Finally, I take out my teeth and run them around the edge of the pie crust and they make the nicest even impressions you ever did see.’” I laughed out loud at the thought! Thank you to everyone who took the time to write. I love hearing from you! Today’s recipes are from the Farm Journal’s “Country Cookbook.” The rarebit recipe always brings a smile to my face, remembering when I was young and couldn’t understand why it was called that when there wasn’t any rabbit in it. The marshmallow/applesauce cake is fun to make when kids are wanting to bake. Push the marshmallows into the batter just before baking and they rise to the top during baking and make the topping. There’s no need to frost. And the skillet-scalloped potatoes are great with pork chops or ham. I used small chunks of Velveeta instead of the cheese spread and it worked fine. I hope you have a wonderful week and happy eating! Tomato-cheese rarebit 2 tablespoons butter 1/4 cup onion, chopped 
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