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Summer a time to eat healthier

With Easter 2017 now stored in our memory banks, it is time to put to use some of the nice things of which we were reminded during this precious HolyDay. How easily we humans fall into the trap of “good intentions” and we should know where those intentions not acted upon will lead us. We get so involved in daily life that we forget to actually live.

Most folks make “resolutions” the first of January, but it is so cold and nasty then that we can’t really think straight. So, I tend to procrastinate and think about what I should do with my remaining days when spring comes.

Then, like the dried up flowers, I start to come to life and know there are things that I really do have to get done.

It isn’t productive for me to list those less-than-loved chores because it just makes me depressed and then, I end up doing nothing.

I usually end up doing whatever hits me in the face on any given day. If a bug flies out of a cupboard, I know that the flour bugs have invaded and everything else stops while the cupboards are cleaned. When that chore is listed on a “to do” list, it can be so depressing that the job never gets accomplished timely. When someone reminds me that there are no more clean undershirts in the drawer, I know that I need to get acquainted with the washing machine ASAP and not bother to write it down.

Now, there are things that have to be written down — like that dentist appointment and the grandkids’ birthdays. Of course, there is the problem of finding “the list”.

My family likes to tease me about the Christmas gifts that are finally found in August.

The “list” that is not getting “lost” and is serious is the list of possible visitations this coming year. That is the evening chore after a day of tending the yard and garden — a nice, quiet way to end the day. Do go to the Welcome Center in Williamstown to get a copy of attractions in our area and in the state. Most all magazines have travel sections at this time of year, so send for them and read up on things you might be interested in for you and your family. Kids always remember family vacations, and they don’t have to cost a lot of money to be enjoyable.

Of course, raising a pig for the August Community Fair is a great learning experience, too, and a good way for young folks to learn about money and how to work for it. No room for a 4-H or FFA pig? — small animals and garden projects count, too, and earn some cash for the kids. Teaching young ones about money and how to earn it is important to their future life.

A trip to a State Fair is a great way to enjoy a day or two in the summer. Encourage all in your family to make a “Bucket List”, then work on doing those “dream” activities. You do it, too — one is never too old to have a dream and you can’t have a “dream come true” if you never have that dream.

We are galloping toward that rush time toward the end of the school year. Try to get your young ones to slow down and enjoy everything — not just getting stressed out about tests and social activities and all there is to do.

Teach them to live each day — don’t be concerned about the past (which can’t be changed) or to be too concerned about the trials of the future (which may or may not happen).

Plan well, and then relax and enjoy each day.

(A cup of hot tea is a great helper.)

Changing the closet to summer attire from winter clothing is a good time to eliminate unwanted or not needed clothes and other objects.

I am going to need several cups of tea to help me through that project. The pantry is going to get it, too. Today’s recipes are for salad dressings for the salads that will be a main menu item this spring as the clothes are not all that is going to eliminated. Maybe, those better tasting dressings will encourage me to eat healthier.

Daily, hug your little ones and tell family members you love them. Help a neighbor, cheer up an elderly person, thank a “first responder”, and pray for all who are in harm’s way. Count your blessings and be thankful.

God Bless.

***

TOMATO SOUP FRENCH DRESSING

1 can condensed tomato soup

1/2 can vinegar (1/2 cup plus 2 tablespoons)

1/2 can salad oil (1/2 cup plus 2 tablespoons)

2 tablespoons minced onion

2 tablespoons sugar

2 teaspoons dry mustard

1 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients in a 1-quart jar with a tight fitting lid and shake well. Shake again before using.

Variation: Add 1/4 cup sweet pickle relish.

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TOMATO SOUP WITH MAYONNAISE DRESSING

1 can condensed tomato soup

1 cup mayonnaise

1/4 cup sweet pickle relish

1 hard-boiled egg, chopped

1/2 teaspoon grated onion

1/2 teaspoon prepared mustard

1 tablespoon lemon juice

Blend soup and mayonnaise, and then add remaining ingredients and mix well.

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FRENCH DRESSING

1/3 cup red wine vinegar

1 clove garlic, halved

1 teaspoon paprika

1 teaspoon Dijon mustard

Pinch sugar

1 teaspoon salt

Shake of freshly ground pepper

Dash cayenne pepper

2/3 cup safflower oil

Mix all ingredients except oil. Using a wire whisk, gradually beat in oil. Chill.

***

TANGY FRENCH DRESSING

1/3 cup sugar

1/2 cup salad oil

1 tablespoon lemon juice

1/4 cup ketchup

1/4 cup vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

Shake well in jar or mix in blender. Store in refrigerator.

***

BUTTERMILK DRESSING

1 quart mayonnaise

3 cups buttermilk

1 teaspoon salt

1 teaspoon coarsely ground pepper

1 teaspoon Accent

1 teaspoon garlic powder

1 teaspoon onion powder

Mix ingredients well, but do not beat. This can be used as dip, salad dressing or on a baked potato.

***

ORANGE BUTTERMILK DRESSING

2 tablespoons flour

1 1/2 teaspoons salt

3/4 teaspoons dry mustard

2 tablespoons sugar

Dash of cayenne pepper

1 2/3 cups buttermilk

1 egg

1/2 cup orange juice

1 tablespoon lemon juice

Combine flour, salt, dry mustard, sugar and cayenne pepper in top of a double boiler. Add 3 tablespoons of the buttermilk and stir until smooth. Beat egg well and stir in remaining buttermilk and orange juice in another bowl. Gradually stir this mixture into the flour mixture. Cook in double boiler over hot water , stirring constantly, until thickened. Remove from heat and stir in lemon juice, then chill. Good on vegetables and fruit salads as well as on greens.

***

LIGHT RANCH DRESSING

1/2 cup dried parsley

3 tablespoons dried minced onion

2 teaspoons chives

1/2 teaspoon garlic powder

1/2 teaspoon ground celery seed

1/4 teaspoon freshly ground pepper

1 teaspoon salt

1/4 cup reduced calorie mayonnaise

3/4 cup buttermilk

Combine parsley, onion, chives, garlic powder, ground celery seed, salt and pepper in a small jar and mix well. Store in a cool, dry place. To make dressing, combine 1 tablespoon of the dressing mix with the mayonnaise and mix thoroughly, using a wire whisk. Slowly add buttermilk, stirring constantly until well mixed. Refrigerate in a tightly covered container.

***

HONEY MUSTARD DRESSING

1/2 cup mayonnaise

1 tablespoon plus 1 teaspoon spicy brown mustard

1 tablespoon white vinegar

1 tablespoon honey

1 tablespoon prepared horseradish

Dash of paprika

Dash of hot sauce

Combine all ingredients in a small bowl and beat with a wire whisk until blended. Serve over salad greens.

***

EASY HONEY MUSTARD DRESSING

Make Italian dressing according to directions using a dry salad dressing mix. (I use Good Seasons.) Add 2 or 3 tablespoons each of honey and Dijon mustard. Shake well.

***

Patty Christopher is a longtime columnist for the Parkersburg News and Sentinel.

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