Country Cousin

Issue Date: August 26, 2020

Come to the Fair...

Don't miss the fun of the Marinette County Fair, where young and old get to show off animals and produce they have raised, art works they have created, or products they have to sell. It starts on Thursday, Aug. 27 and ends on Sunday, Aug. 30.

Things might be a little different this year because of COVID-19 rules and regulations, but as always, there will be displays, competitions, food and drink, live music, rides and games.

Summer, beautiful Summer, is fading fast. The Sun is setting earlier and rising later. Leaves and fields are showing hints of Autumn hues, garden crops are ripening fast, and even goldenrod is coming to the end of its season.

Those of us without gardens of our own need to take advantage of the roadside stands that are popping up on all sorts of highways and by-ways to sell home-grown produce. One of those, Luann and Craig Bates' Raven Wood, located 13 miles north of Menominee on M-35, is offering organic produce, some of it even raised from heirloom seeds that aren't available for purchase any more.

SCHOOL DAZE

By this time next week all the kids in TiMESland who are returning to in-person classes this fall should be back in school. This year, most of them will be overjoyed to go to school again. Most haven't been there since March - the longest Summer vacation ever! And comments I've heard indicate they haven't always enjoyed that long, boring vacation. They've missed their classmates, and they've even missed their teachers, the bus rides and the homework. The fun of being back with others their age may be hampered a bit by masks and social distancing, but it will be fun anyway.

And look on the bright side. Kids with braces won't have to worry about metallic smiles, and youngsters with a hole where their front teeth used to be can smile behind that mask without advertising the vacancy! Maybe they can even stick out their tongues at teachers who scold them, but it probably would be wise not to take that chance!

OLD MEMORIES, NEW EXPERIENCES

Wrote a few weeks ago about a nightmare shortcut I tried to take on Old A from Dunbar to Athelstane and my grandson's property near Dolan Lake. It was late at night and I was returning alone from a family wedding in Iron Mountain in my little bitty 4-wheel drive Ford Eco Sport.

Old A has been allowed to return to gravel on the way south toward Athelstane, and I managed to get off on an ATV/UTV trail that looked more like a road than the real road does - for a while.

Spent over two nightmare hours totally lost somewhere on that ATV tail in the wilds of the Marinette County Forest, driving through sand traps, over ruts and around steep embankments, traveling north and west when I thought I was going south and east, and eventually - after praying hard for help - found myself right back where I started in Dunbar.

There's no cell phone service in that area, and never met another vehicle on the entire trip.

That tale brought a call from Jim Heidewald of Crivitz, who said it brought back some old, old memories for him. He called to say his family lived on County A (which is now Old A) about halfway between Dunbar and Athelstane until they moved to Crivitz in the 1940s.

Talked to him after that, and he promised to share some old memories about their home place, which is now in the midst of the vast Marinette County Forest.

Then he called back and left a voicemail message that simply must be shared. I feel vindicated! I am not a helpless old lady who managed to get lost where normal people wouldn't have a problem.

Heidewald said he and some friends had just gotten back after taking that route from Athelstane (where it starts out as Northway Road) to Dunbar, and he declared: "After that trip, I'm surprised you aren't still out there driving around - and we did it in the daytime! It took us over an hour, with so many dirt and gravel roads and trails zigging and zagging this way and that way, I wouldn't advise anybody to try to get through there!"

He added that it was a nice trip anyway, they had seen a couple of deer and a few other things in the road and they were able to stop by the place where he used to live, but then concluded, "We were never so happy to get to the cemetery in Dunbar as we were that day."

ON THE SOAP BOX - MISUNDERSTANDING?

Am a bit confused by some of the sentiments expressed by a reader who objected to last week's On The Soap Box comments in regard to "Choice: Freedom Or Slavery" and President Donald Trump's 2016 campaign promises to "drain the swamp" in Washington, DC.

Went back and read it again to find out why the reader found the comments so offensive, and how it led to his opinion that this writer was tearing down other people of different races, religions or political views so much that it "begins to sound like hate speech."

Do admit, freely, that this column has often expressed deep concerns about radical Islam attacks on America and the American way. Other than that, am personally quite open to other religions.

Also am offended by suggestions of being racist. Some of my most treasured friends are Native Americans. A long-time best friend is a Mexican-American. One of my son's best friends was half Japanese, and he and his family remain good friends of our family. Like most Wisconsin people, we're generally welcoming and friendly to newcomers. Have had lots of folks say that about this part of the country.

This is not an ethnically diverse community, but that's mainly because until about the last two decades, people seldom moved to Marinette County. Most children who grew up here in fact moved to the city to find jobs after they completed their education. Life here was hard, and pay in general used to be low. That has changed now, but it takes time for the word to get around.

My main concern and confusion about the letter, however, is his objection to the "rant": "Are you willing to sell out all the heroes that made our nation great by sending us in the direction of eventual slavery for all under a Socialist/Communist regime?" and to "racist dog-whistle phrases" like "Civil War," "sell us out," "henchmen," "bottom dwellers," and "enslave." So what words can be used? Since when is objection to Communism and Socialism racist? Those political philosophies - to me unworkable and certainly undemocratic - are not attached to any particular race or color. They can be adopted by anyone, anywhere.

COOKIN' TIME

It's harvest time. Let's put the season's bounty to good use.

FRENCH TOAST IN A CUP

This tasty breakfast treat is easy enough for the kids to make - or as a treat for yourself even when you're almost late for work. Good made with plain white or whole wheat bread, but even better if you make it with raisin bread. To make it still better, butter the bread and sprinkle it with a mixture of cinnamon and sugar before you cut it into cubes.

1 tablespoon butter

� cup milk

1 egg, beaten

1/4 teaspoon ground cinnamon

1/4 teaspoon white sugar

1/4 teaspoon vanilla extract

2 slices bread, cut into cubes

More cinnamon, optional

More sugar, optional

Melt butter in the bottom of a large microwave-safe mug in the microwave, about 30 seconds. Tilt mug to coat all sides with melted butter. In the mug stir up the milk, egg, cinnamon, sugar, and vanilla extract. Press bread cubes into the milk mixture. If you wish, sprinkle some more cinnamon on top of the bread cubes, and then sprinkle about a teaspoon of sugar over that. Microwave on High until set, about 90 seconds.

OMELET IN A MUG

Have everything cut up and ready to go the night before, and treat yourself and the kids to to quick hot and healthy breakfast on the run.

1 tablespoon butter

1 tablespoon diced green bell pepper

1 tablespoon diced onion

Pinch of black pepper

Dash of salt, optional

2 large eggs

2 tablespoons shredded Cheddar cheese

2 tablespoons diced fully cooked ham

Melt butter in a large heat-proof mug and swirl it around a bit. Add the onion, green pepper and black pepper. Set a saucer or paper plate on top and microwave for one minute. Add the salt, eggs, Cheddar cheese, ham and salt, if you're adding any. Microwave on high for one minute; stir. Return to microwave and cook until eggs are completely set, probably another minute or two.

BEET RELISH

Beautiful and delicious anytime, but especially at Christmas. Put up some summer goodness now for the cold months ahead.

4 pounds beets, cooked and peeled

4 large onions

3 large green peppers

1 tablespoon whole cloves or allspice

1-1/2 cups sugar

1-1/2 cups vinegar

Grind beets, onions, and green peppers. Tie cloves or allspice in cheesecloth bag. (If you don't have cheesecloth, use a tea ball or tie up in a clean coffee filter.) In large kettle combine vegetables, spice bag, sugar, vinegar, 1/2 cup water, and 1 tablespoon salt. Bring to boil; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Remove clove bag. Ladle into hot jars; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath (half pints) 15 minutes. Makes 13 half pints.

MOCK STRAWBERRY JAM

Made with Zucchini. Doesn't need to be strawberry. Try peach, apricot, cherry, blueberry, whatever. It's all good, even lemon. Try half lemon, half blueberry. Makes six half-pints.

5 cups peeled and shredded zucchini

5 cups white sugar

3 tablespoons lemon juice

2 (3 ounce) packages strawberry flavored gelatin

Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly. Ladle the hot jam into six hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by two inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.

FRESH CUKE SALAD

2 quarts sliced cucumbers

2 tablespoons salt

1 lg. onion, sliced

1/4 cup sugar

1/2 cup white vinegar

1/2 cup water

1 tablespoon snipped fresh dill

Combine cucumbers, salt, onions, and enough water to cover. Refrigerate for 24 hours. Next day; drain. Add sugar, water and vinegar. Serve as is, or if you want to freeze these for winter enjoyment, let them stay in fridge for another 24 hours and then put into freezer container and freeze.

SUMMER SQUASH CASSEROLE

Garden running over with summer squash? This is a good side dish with an oven-baked meal, if it ever cools off enough to turn on the oven again. Goes extremely well with meat loaf, a green salad, and red, ripe tomato slices. Also is a very nice side dish for chicken cooked on the grill, or a baked ham.

6 cups of sliced zucchini or yellow summer squash

(about 2 pounds)

1 cup chopped onion

1 can cream of chicken soup

1 cup sour cream

1 cup shredded carrots

1/2 cup butter (divided)

1 package herb seasoned stuffing mix (4 cups dry)

In a very large heavy frying pan melt about two tablespoons butter and to it add the onions. Saute until they turn translucent, but do not let them brown. Add the squash slices, cover and simmer two or three minutes. Add the shredded carrots and cook perhaps another minute, covered. Stir in the soup and sour cream. Melt the remaining butter. Put the stuffing mix in a large mixing bowl and toss with the melted butter. Spread half of this mixture in a 12"x9"x2" baking dish and on top of it put the squash mixture. Top with the remaining stuffing mixture. Bake at 350 degrees for 25 to 30 minutes or until nicely browned.

SUGAR-FREE IMPOSSIBLE CHEESECAKE

So often we forget to provide desserts for our diabetic friends. This is a great easy-bake sugar-free version of a great old classic recipe that takes the guilt out of eating. Serve with a topping of artificially sweetened fresh berries or sliced peaches if you like. Diabetics will need to count the ingredients in their total meal allocations, but it's certainly more edible for them than cheesecakes made with crusts and sugar.

3/4 cup milk

2 teaspoons vanilla

1 cup Splenda

1/2 cup Bisquick

2 eggs

2 packages cream cheese, 8 ounce size, cut into about

1/2" cubes and softened

Topping:

1 cup sour cream

2 tablespoons Splenda

2 teaspoons vanilla

Preheat oven to 350 degrees. Grease a pie plate. Put milk, vanilla, eggs, Splenda and Bisquick in blender or food processor and blend for 15 seconds. Add cream cheese, blend on high for additional 2 minutes. Pour into pie plate and bake 40 to 45 minutes, until center is firm. Mix topping and keep cool. Let cheesecake cool and spread on the topping. Refrigerate.

CREAMY CUKE SALAD

Had a lovely e-mail from a reader in need of cucumber recipes. Hope one of these is what you were looking for. Am now gathering recipes for small new potatoes. Hope I get them to you before the potatoes grow up.

Cucumbers, young with tender skins and small seeds

Sweet slicing onions

Salt

Snipped fresh dill weed, or dried, crumbled

Mayonnaise, the real thing, not salad dressing

Wash cukes, and peel off skin in stripes, so some stays on and some comes off. Slice thinly into bowl. Slice onions and add to the bowl, about half as many as there are cukes. Add a teaspoon or two of salt and mix through with well washed hands to be sure some of the salt gets on everything. Cover and let sit in fridge or on counter for at least an hour. Overnight is okay. Drain well and taste. If they're too salty, rinse with cold water and drain again. Put in serving dish, add dill weed and then stir in enough mayonnaise to make it the texture you like. We much prefer Hellman's. Some people like to add sugar with the mayo. We prefer not.

Thought for the week: Sometimes it's good to be a bit skeptical. Sometimes we should do more thinking for ourselves instead of letting others do the thinking for us. Don't forget that untrained amateurs built the Ark, while expert professionals built the Titanic.

(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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