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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Issue Date: December 13, 2018

Cook for the birds...



Can you believe it? Christmas is just two weeks away. Sort of envy all these people talk about being almost done with their Christmas shopping. Lots of them even have their gifts wrapped.Guess who has hardly started?

Anyway, the hustle and bustle is part of what Christmas is all about. That said, surely would like some inspiration on what would make some family members happy.

Actually, that's easy. The question really is, what would make them happy that I can afford without winning the lottery?

NO MORE DEER?

Haven't seen any deer on the roadsides since Deer Season ended, and also haven't seen any enjoying their favorite dinner of giant acorns under our giant White Oak tree. Don't know if hunters got them all, or if they're hiding out in cedar swamps to get shelter from the cold that they aren't used to any more than we are. Hope that's the case.

Our hunters deliberately harvested only one this year, but they seem to have become scarce in our neighborhood.

Do hope at least some of them come back soon. Wouldn't want Santa's reindeer to miss the chance to greet old friends on their Christmas rounds.

CHRISTMAS EVENTS

Most Christmas entertainments are planned with kids in mind, but at 4 p.m. on Saturday, Dec. 15 and 10:30 a.m. on Sunday, Dec. 16, Calvary Church Assembly of God at W1498 Hwy. 64 in Marinette will present an adult-oriented Christmas Cantata/Drama titled "Good News From Home." No charge for admission. A nursery will be provided for children under age 5. They invite anyone with questions to call 715-735-7289, and remind everyone that at Christmastime, hearts and minds long for home, but for everyone, Christmas is a time to worship the birth of Christ and relish a loving relationship with God, which is the true home for all of us.

ON THE SOAP BOX

Am trying to be good, but can't help being outraged by the liberals who lash out at President Donald Trump for trying to fulfill his major responsibility - that of handling national defense and protecting our nation from foreign invaders.

Wonder why they're working harder to cross into California than anywhere else? Someone must have told them that renegade state will disobey national laws and refuse to turn them over to the people responsible for protecting the integrity and safety of our nation.

Feel bad for those among the mob who may be truly seeking asylum from evils in their own nation. Maybe a few of them are actually willing and eager to become Americans, like the immigrants of previous generations did, but that doesn't seem to be the case.

Too bad that mob didn't stay home and work to improve conditions in the countries they came from instead of trying to come here and destroy ours!

Those who make up an armed mob carrying flags of other nations while trying to illegally and forcibly cross our border cannot be treated as refugees. They are an invading army, and need to be repelled at all costs!

Again, protecting our nation against foreign invasion is the main job of Donald Trump or any other United States President. For a president to deliberately allow an invading army to cross our borders would be the worst form of treason!

This being the Christmas season, it's too bad there isn't an uninhabited island somewhere that we could send them to and then give them a bit of help to start their own country.

Since there doesn't seem to be such an island, perhaps the kindest thing we could do is provide them with a Christmas meal and transportation back to wherever they came from. Now that they've become an invading army, perhaps once home they could gather some support to straighten things out in their home country.

BIRDIE TREATS

Whether you're still making gifts for your bird loving friends, or wanting to offer Christmas treats to your human loving birds, here are a few recipes for treats that the birds will enjoy eating while they (and the treats) decorate your yard.

A consideration, especially for folks who live in the Great North Woods, is to take the suet treats down before the bears come out of hibernation in spring. You really don't want to attract them to your yard. You can protect the seed cakes somewhat from marauding raccoons and other climbing critters by hanging them from tree limbs with clear fishing leader.

RECIPES FOR BIRDIE TREATS

Suet is especially loved by nuthatches, woodpeckers, wrens, chickadees, cardinals, and most insect-eating birds. The insect eaters don't hang out much in winter, but cardinals do, and they should show up to partake of a suet feast. Any type of fat that solidifies can be used as suet in bird treats, and you can use almost any seed or grain, mixed with beef fat, venison fat, lard, or natural peanut butter. A basic suet combines equal parts of beef fat and assorted birdseed. Melt the suet, mix in the seeds, and put into a tuna or cat food can to chill (or freeze) until it's hard enough to hold its shape. Then pop it out and put into a wire suet cage or sturdy mesh bag. Or make the suet treats into wreath shapes and decorate them prettily, as described below.

For a fancier suet, add natural peanut butter to the mix. You can also bind cornmeal or oatmeal with natural peanut butter and spread it into holes drilled in a post or log.

Since birds also like dried fruits, consider adding raisins, currants, apricots, or citron to the mix.

SUET CAKE RECIPE

2 parts melted fat (beef fat or lard)

2 parts yellow cornmeal

1 part natural peanut butter

Dried fruits, optional

Mix all ingredients together and cook for a few minutes. Pour into small containers (tuna fish cans are good), and refrigerate or freeze until needed. Mixture can also be stuffed into 1-inch holes drilled in small logs to hang from trees. The recipe can be made all year long as long as you accumulate fat. Fasten containers securely to trees or feeders.

JACK DUDLEY'S WOODPECKER PUDDING

8 pounds suet

2 pounds peanut butter

8-ounce bottle corn syrup

2 pounds rolled oats

Melt the suet in a canning kettle or other large container, pouring the melted fat into another kettle as it cooks down. While the fat is still hot, add the peanut butter, corn syrup, and oats, stirring constantly until mixture is well blended. Put the pudding into old soup cans to cool and harden, and store in a cool place. To use, warm the can until the pudding is soft enough to handle. Drill a number of 1 inch holes in a 4 inch diameter birch log (leave the bark intact to provide good toeholds for the birds), spread the pudding into the holes, and hang the log outdoors where it is accessible to the birds.

CORNBREAD FOR THE BIRDS

2 cups cornmeal

2 teaspoons baking powder

1/2 cup fat (meaning drippings or lard)

3 cups water

Mix all the ingredients together and bake in a deep pan at 375F for 30 to 35 minutes. Reduce heat if bread looks as if it is forming a hard crust. May be doubled or halved. Place in mesh bags and hang outdoors.

BIRDIE BUNDT WREATH

No suet or fats in this one. Makes one 8-inch wreath in a full-size Bundt pan, or several smaller wreaths in smaller pans. You might want to hang the full size Bundt wreath on the side of your house or garage rather than in a tree. Decorate the wreaths with ribbons, evergreen twigs, etc. if you like. Just don't add anything likely to give the birds indigestion. The gelatin in this recipe provides some needed protein for the hungry birds, while the other ingredients provide the calories they need to keep warm.

Don't have a Bundt pan of the size you want? Find a somewhat straight sided round dish of the size you do want, and then find a glass of the right size for the opening in the center of the wreath, maybe a shot glass or even a thimble, depending. Stick the glass in place with melted candle wax, then spray the entire container with non-stick cooking spray. You could also line it with plastic wrap held in place with cooking spray before packing in the feed mixture.

1 packet (1/4 ounce) unflavored gelatin

1/2 cup warm water

3/4 cup flour

3 tablespoons light corn syrup

4 cups birdseed mix

1/2 cup dried red fruit like dried cherries or cranberries.

In a large bowl, mix gelatin and water. Add flour and corn syrup; stir with rubber spatula to form a thick paste. Add bird seed; mix to coat all seeds.

Spray top and side of a 12-cup Bundt pan with non-stick food spray. Distribute dried fruit artistically on the bottom of the pan. Press seed mixture into pan, using hands to firmly pack.

Place pan in cool area; let dry for 2 to 3 days. The outside may appear dry, but the inside takes some time to completely set up. Carefully flip pan and remove wreath. If you've used plastic wrap, remove that and let it dry for another day or so. Tie ribbon on top of wreath. Hang on tree branch for birds to enjoy.

A 5 pound bag of bird seed will yield enough for three birdseed wreaths. Smaller seed wreaths can be prepared in miniature Bundt pans or mini-Jello ring molds.

COOKIN' TIME

These are recipes for real people food of the sort that fits in wonderfully during this season of Christmas Cheer.

SLOW COOKER VENISON STEW

If your hunters weren't successful, this can also be very nicely made with beef. Serves 6 to 8 hungry people. Wonderful for times when you're busy with holiday preparations. Just fix, mix, and let it cook on its own.

1-1/2 pounds venison (or beef) stew meat cut into 1-1/2 inch pieces

1/2 cup flour

1 1/2 teaspoon salt,divided

1/2 teaspoon black pepper

1 tablespoon vegetable oil

3 garlic cloves, peeled and finely chopped

2 cups Yukon gold potatoes, washed and unpeeled, cubed into 1 inch pieces

2 cups turnips, peeled and cubed into 1/2 inch pieces

1 cup onion, 1/4 inch dice

1 cup celery, 1/4 inch dice

1-1/2 cups carrots, cut into 1/4 inch slices

3 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried sage

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1 cup brown ale

1 (14-ounce) can beef broth

1/4 cup chopped fresh Italian parsley

Place the flour in a large Ziplock bag. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Place meat in the bag and shake to coat. Heat a large sauté pan with the vegetable oil. When hot, add the venison. Cook, stirring occasionally until meat is lightly browned. Add the chopped garlic and cook for one more minute. Add the onion and cook another two minutes or so. Stir in any remaining flour mixture. Place the venison and all remaining ingredients, except the fresh parsley and the remaining 1/2 teaspoon salt into a slow cooker. Mix to combine. Cover and cook on low heat for 7 hours. A bit more time won't hurt. When ready to serve, taste to see if it needs the remaining salt and stir in the chopped fresh parsley.

WISCONSIN CRANBERRY SWIRL COOKIES

Mix these up now, and keep on hand to have freshly baked cookies whenever you want them throughout the Christmas season.

Dough:

1/2 cup butter

3/4 cup sugar

1 egg                          

1 teaspoon vanilla

1-1/2 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Filling:

1/2 cup cranberries, finely ground

1/2 cup walnuts, chopped 

1 tablespoon orange zest

1 tablespoon crystallized ginger, finely chopped

Additional ingredients:

2 teaspoon milk

3 tablespoon brown sugar

Green colored sugar (optional)

Cream butter and sugar; add egg and vanilla and mix. Add flour, baking powder and salt. Form into a ball, wrap in plastic wrap and refrigerate for 1 hour.

In a medium bowl mix cranberries, walnuts, orange zest and crystallized ginger.

Roll dough into a 10-inch square. Sprinkle with milk and brown sugar to within 1/2-inch of dough edge along one side. Sprinkle with cranberry and walnut mixture.

Starting on the opposite edge, roll into a log. Wrap in foil and freeze overnight or up to 2 weeks. Heat oven to 375 degrees. Slice log into 1/4-inch pieces. Place on baking sheet covered with parchment paper.  Sprinkle with green colored sugar. 

Bake 15 minutes. Cool on tray before removing.

CHERRY STAR COOKIES

1 cup butter, softened

1 cup powdered sugar

2 teaspoons maraschino cherry juice

1/2 teaspoon almond extract

5 drops red food coloring

2-1/4 cups flour

1/2 teaspoon salt

1 10-ounce jar maraschino cherries, drained and chopped

Chocolate stars

Heat oven to 350 degrees.

In a large bowl use a whisk to combine butter, powdered sugar, cherry juice, almond extract and food coloring.

Stir in flour and salt.

Mix in cherries with a wooden spoon.

Form dough into 1-inch balls and place 2-inches apart on ungreased baking sheet. (If dough is too sticky, allow it to set at room temperature for 15-20 minutes.) Bake until lightly browned around bottom edges. Top each cookie with a chocolate star and place on brown grocery bag (interior side up) to cool.

SANTA CINNAMON SURPRISE COOKIES

These are real Wisconsin cookies - real butter, real cream cheese, and real maple syrup. Wonderful, and surprisingly easy!

1/2 cup unsalted butter, softened

3 ounces cream cheese, softened

1-1/2 cup powdered sugar

1 egg

1/2 teaspoon baking powder

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

Pinch of salt

1-3/4 cup flour

1/2 cup Heath "Bits o' Brickle" toffee bits

Icing

4 tablespoons butter

1/2 cup whole milk

1/2 cup real maple syrup

1-1/2 cups powdered sugar

In a mixing bowl, cream together butter and cream cheese until smooth. Add powdered sugar slowly until combined. Add egg, baking powder, vanilla, cinnamon and salt. Mix to combine. Mix flour in slowly until combined. Stir in Heath toffee bits. Chill in refrigerator for 1 hour. In a small sauce pan, add butter, milk and real maple syrup. On low heat, bring to a low boil, stirring constantly. Cook for 2 minutes, stirring constantly. Pour mixture in a medium glass bowl to cool completely. Heat oven to 350 degrees. Roll cookie dough into 1-inch balls. Place on parchment lined cookie sheet about 2 inches apart. Bake for 9 to 10 minutes, just until set. Let cookies cool on baking sheet for 10 minutes. Transfer to cooling wire rack. Finish maple drizzle icing by whisking in powdered sugar and vanilla until creamy. When cookies are cooled completely, use a spoon to drizzle icing on cookies. Immediately sprinkle a pinch of toffee bits on icing.

Thought for the week: Dear God, as Advent continues, let us remember and treasure the true Gift of Christmas - the Gift of Yourself. Give us hope as we wait for your coming again. When we are tempted to be proud that we have found you even though others are lost, send us out into the darkness in search of those who need you most. And please, God, if you do lead us to someone who needs help, help us find the right things to do, the right things to say, to touch their hearts with Your beautiful message. And help us always to treasure that message in our own hearts. Amen.

(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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