Cheryle Finley: She’s on a quest for a ‘thank You'

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February 12, 2008

Anonymous The Joplin Globe Tue Feb 12, 2008, 01:07 PM CST

I’m on a quest to find some friendly people. I’ve noticed over the past couple of months that I rarely get a “thank you” when I visit certain businesses. Sometimes I say “Thanks” when they give me back my change, and they say, “You’re welcome.” What?

Starting next week, I’m going to see how many places say “Thank you” and keep a list of where I can eat and shop. I may be taking a sandwich for lunch and ordering on line. No, I think there’s still some friendly people out there, and I intend to find them. Wish me luck because I love to eat out, and I must shop.

I realized last Sunday that it’s official. My daughter, Sarah, and her family are living in Texas. We always invited them over for Sunday dinner, and last week it hit home that they weren’t coming. I fixed meatloaf. Sarah hates meatloaf, and I would never have done that if they were here. I still have trouble talking about it without tears popping up. The night before they left, my husband, Chris, told our grandson, Atlas, that he would always be as close as a phone call and then recited his phone number for Atlas. Sarah called last week and put Atlas on speaker phone as he recited Chris’ phone number. I’m not sure he understands what it is but if he’s ever lost, they can always call Poppy.

Valentine’s Day is tomorrow. Are you dining out? I have a friend that when asked what she’s making for dinner always answers “reservations.” Or are you dining in? Maybe fixing that favorite meal that’s saved for special occasions? Either way, I hope you have a very special day. We will be spending the evening with friends and the Duke Mason Band at Granny Shaffer’s. Good food and good music — what’s not to like?

I had a wonderful visit with Carol Parker and everyone at KSN last week. One of the dishes I took was the antipasto salad from the “Favorite Name Brands Pasta Collection” cookbook. It’s really easy, and I like that it’s a little different. Most salads call for dry ranch dressing but this one uses zesty Italian. And it’s really pretty when it’s served. This makes a large amount, but leftovers are good! The vegetarian chili is from the “Biggest Book of Slow Cooker Recipes.” It’s easy to put together in the morning and ready for dinner when you get home. And who doesn’t like ice-cream sandwiches? Make your own with the chocolate cookie sandwiches recipe from “The Chocolate Cake Mix Doctor” cookbook. They freeze individually so they are ready whenever you are.

Have a wonderful week. THANK YOU for reading and happy eating!

Antipasto salad

1 cup salad dressing (Miracle Whip)

1/2 cup milk

2 (2.6-ounce) packages Good Seasons zesty Italian salad dressing mix

5 1/3 cups (1 pound) mostaccioli, cooked and drained

1 (8-ounce) package cotto salami slices, cut into strips

1 (8-ounce) package mozzarella cheese, cubed

3/4 cup thin red pepper strips

3/4 cup thin zucchini strips

1/2 cup ripe olive slices

Mix together salad dressing, milk, dressing mix and pasta in large shallow bowl. Arrange remaining ingredients over pasta mixture; cover and chill. Yields 18 servings.

Vegetarian chili

1 medium zucchini, halved and cut into 1/2-inch slices

1 medium green sweet pepper, coarsely chopped

1/2 cup chopped onion (1 medium)

1/2 cup celery, thinly sliced

2 to 3 teaspoons chili powder

1 teaspoon dried oregano, crushed

1/2 teaspoon ground cumin

2 (14 1/2-ounce) cans diced tomatoes

1 (10-ounce) package frozen whole kernel corn

1 (15-ounce) can black beans, rinsed and drained

1 cup salsa (choose your heat level)

3/4 cup shredded cheddar cheese

Sour cream

Combine all ingredients except salsa and cheese in slow cooker. Cover and cook on low for eight to 10 hours or on high for four to five hours. To serve, ladle into bowls and top with cheese and sour cream. Yields six servings.

Chocolate cookie sandwiches

1 plain devil’s food cake mix

1/3 cup vegetable oil

2 large eggs

1 pint vanilla ice cream or flavor of your choice

Preheat oven to 350 degrees. Place cake mix, oil and eggs in large mixing bowl. Blend on low for 1 to 1 1/2 minutes. Dough will be smooth and thick. Spoon out teaspoons of the dough and place 2 inches apart on ungreased cookie sheets. Bake until they puff up and are firm around the edges but still soft in the middle, eight to 10 minutes. Remove sheet from oven and immediately flatten each cookie with a metal spatula. Let cookies rest on cookie sheet for two minutes. Transfer to rack and cool completely, 15 minutes. Remove ice cream from freezer for 15 minutes to soften slightly. Place 1 tablespoon of ice cream on the flat side of one cookie and sandwich it with a second cookie, flat side in. Wrap each cookie sandwich in plastic wrap and freeze until hard, 30 minutes. Store in airtight container in freezer for up to three months. Yields 20 cookie sandwiches.

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Cheryle Finley: She’s on a quest for a ‘thank You'

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