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PALETTEPage 2B • Thursday, September 27, 2012 The Republic-Monitor • www.perryvillenews.com
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Jack loved to disprove the adage that “you can’t teach an old dog new tricks,” constantly training his collies throughout their lives. It was a favorite pastime for Jack, working with those dogs and always teaching them some-thing new. I used to stop by his house at least once a week as a kid — even during college, I’d find time to visit my friend Jack while home on break — and now, as a grown man, I still find the time to stop and see Jack, always asking what the collie’s newest trick is upon my arrival.
Recently, I was re-turning home when I saw Jack in his driveway with the latest young collie — Sammy — and I decided it’d been too long. I slammed on my brakes and turned into Jack’s driveway, even though I was already running late. Life’s been tough the past few months and I figured that a little time with Jack was exactly what I needed.
I was greeted with that same, friendly, “Well, hey there!” that I’ve gotten since child-hood and I returned it with my faithful, “What new tricks have you taught Sammy?”
“I taught Sammy here to load up!” Jack yelled, and with that, Sammy leapt up, over the tailgate of Jack’s white Ford pickup and into its bed! I was amazed at the dog’s ability to jump — from a standing position, he was able to catch just the top of the bum-per and boost himself straight up over the gate!
A couple of weeks later, as I was driving through town and think-ing about stopping at Jack’s on the way home, I happened to look to-ward the sidewalk at the upcoming intersection, and there were Jack and Sammy, standing at the corner talking to the banker. As I inched closer, awaiting my turn at the stop sign, I watched closely to gain Jack’s attention through my truck’s windshield. As the pickup in front of me began a right-hand-
From Page 1B
From Page 1B
Little
Murraysources: sardines, canned
salmon, kale, black eyed peas, black strap molas-ses, white beans, seaweed, dried figs, turnip greens, sesame seeds, bok choy,
spinach, almonds and oranges. And don’t forget Vitamin D, it is necessary for your body to absorb calcium.
(Dianne Murray is a resident of Perry County. Email her at [email protected].)
having the choice of using different herbs and spices.
On her list of hobbies is making statio-nery. She creates these using tissue paper and dried flowers. It makes for a very spe-cial touch to a simple little note. Crocheting is also on the list. She has made plenty of afghans, among them lap throws for those in the nursing home. The one you can’t miss is her collection of antique glass. She has them displayed so beautifully.
Cozy is creating a book with her fam-ily’s recipes from different generations to share with her nephews, niece and their families. She was so nice to allow me to thumb through it and share a few with the readers. The Orange Babas are mini sponge cakes made and given as Christmas gifts. The recipe can be baked in a 9x13-inch pan. These are topped with an orange juice glaze. These also freeze well.
Another great treat for the holidays is the Chocolate Macaroons. These little gems are created using melted squares of chocolate, pecans, sweetened condensed milk and coconut. It’s very difficult to eat just one. In fact when I was mixing up the macaroons, it was hard to keep my fingers out of the batter! These can be wrapped up and given as a gift any time. This is Cozy’s favorite; it results in the best Christmas cookie.
Then there is Grandma Cashion’s cooked salad dressing. This is prepared using whatever fruit you like or happen to have on hand. It starts with the juice from a can of pears or pineapples to which an egg, sugar and flour are added and this is cooked over low heat until it thickens.
Arrange fruit on a salad plate and pour the dressing on top. This is topped off with a little shredded cheddar cheese. Chopped nuts can also be added to the fruit.
Cozy also shared her mom’s Cheese Pie. All the ingredients are put into a blender and mixed thoroughly. The cheese mixture is then poured into an unbaked pie shell, and baked for 45 minutes. The cheese in this pie is drained cottage cheese, mixing it in the blender, makes it really creamy and smooth. This is a custard type of pie, so the center will jiggle just a bit when it’s done. Test using a butter knife — when inserted in the center, if it comes out clean, the pie is done. Let it cool and it’s time to eat.
The Eggplant dressing, Cozy says, was always fixed for the holidays. It starts with a small eggplant, peeled, chopped and cooked. Onions and celery are also a part of this comfort dish. It’s topped off with bread crumbs and sautéed in butter, yum!
I am very grateful for my visit with Cozy. She is a ray of sunshine! In fact as I was leaving her house the rain had stopped and there was a double rainbow! A big thank you to the person who sent me an email with Cozy’s name and phone number!
(Vickie Hunt is a resident of Perryville. Email her at [email protected].)
SALAD DRESSING – COOKEDGrandma Dora Tucker Guth Cashion
1 egg2 Tbsp. sugar1 Tbsp. flour1 (#303) can of pear halves or
sliced pineapplesapple – slicedbananasorangesMaraschino cherrieslettuce leavesshredded cheddar cheese
In a small saucepan slightly beat till foamy. Add sugar and flour and mix till smooth. Add the juice from 1 can of pears or pineapples. Cook over low heat stirring constantly until thickened.
On salad plate line with lettuce leaves, arrange pears/pineapples pieces, sliced apples, bananas, oranges, cherries, (any fruit combination) and top with warm dressing. Sprinkle with shredded cheddar cheese over the top. If you like, add some chopped pecans, almonds, walnuts or sunflower seeds.
From Page 1a
Hunt
EGG PLANT DRESSINGGrandma Dora Tucker Guth Cashion
1 small eggplant – peeled and cubed
1 egg & ¼ cup milk mix to-gether
Sauté -1 small onion – chopped & 3 stalks celery – chopped
Add ½ cup cracker crumbs½ cup bread crumbsSalt & pepper to taste½ tsp. poultry seasoning¼ tsp. sage
Cook eggplant in boiling water till soft. In a large bowl fold everything into softened eggplant and mix well. Put into 1 ½ quart baking dish and cover with bread crumbs sauted in butter. Bake 45 minutes at 350 degrees.
SALMON CAKESMakes 8-10 cakes, depending on size
2 cans salmon (with bones, but drained) —Always choose wild salmon, never farmed. You can use pink salmon, which is cheaper, although my strong preference is for red sockeye salmon.
2 free-range eggs1 cup bread crumbs
(any bread works)1/2 small onion,
minced OR 1 tsp dried onion powder
2 cloves minced garlic OR 1/2 tsp. garlic powder
2 Tbsp mustard (dijon or regular)
1 Tbsp lemon juice1 Tbsp organic soy or
tamari sauceSea salt and fresh
ground pepper to taste
Drain canned salmon, dump into a medium sized bowl. Using the back of a
fork, break salmon apart and crush bones. Mix in eggs, then bread crumbs, and lastly, all of the sea-sonings.
Preheat a cast-iron pan to medium heat, and add a few pats of butter and some extra virgin olive oil (you can do just one or the other, or even use coconut oil instead, but the mix gives such a great flavor).
You’ll have to use your hands to shape these patties as you go to make them. I just put a big dollop in my hands, shape it best as I can, and flatten slightly once in the pan if needed.
Once cooked halfway through and nicely browned (2-3 minutes), flip over and allow to cook all the way (another couple minutes).
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turn from the sign, I tooted the horn and raised my arm out the window and yelled, “Hey Jack! What tricks have you taught Sammy lately?!”
“We’re still working on load up!” he yelled back to me.
Unfortunately, the pickup in front of mine was white like Jack’s and, as Jack yelled to me, it was halfway through it’s right-turn from the stop sign — right next to Sammy. There seemed to be a look of confusion on the dog’s face for a split second, but the hours of training took over and Sammy did as he was told. He loaded up.
As he always did while walking the dog in town, Jack had Sammy’s leash tightly wound around his own wrist to keep the dog from going out into traffic. That leash quickly tight-ened as the truck picked up speed. The banker, not
yet realizing what was happening, looked terror stricken toward me since old Jack had just taken off running as I pulled up. Meanwhile, I was jumping from my running truck, racing around the front toward the other truck that was unknowingly dragging away my friend.
We got the truck stopped halfway up the block and you’d bet that guy was confused. Being chased by an unexplainably fast old man, a younger guy in his 40’s and the town banker, all yelling about him stealing a dog he didn’t know he had … well, it was all just a little perplexing. But, we got it all straightened out in the end and Jack and Sammy are doing fine, although Jack’s a bit sore … and, a bit more careful about the commands he teaches Sammy.
(Bill Little owns a busi-ness in Perryville. Email him at [email protected].)
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