ClO—Lancaster Farming, Saturday, November 15,1980
Ida’s
Notebook
Ida Risser
Recently our church held a
retreat at Camp Donegal in
York County. It was a
beautiful day but my
complaint would be that we
were not allowed to enjoy it.
The theme was “Simplify
Your Life” and dealt with
three areas: energy, food
and relationships. We were
kept so busy all day with
quizzes, slides, games and
discussions that only 20
minutes were allotted for a
“quiet time”.
However, I did manage to
slip and slide down a steep
wooded area to a brook
which I knew lay below. As I
caught my breath and
watched the water rushing
over the stones, I noticed a
yellow leaf floating rapidly
downstream only to get
caught by a rock and sub
merged. After a bit it popped
to the surface again and
went on its way.
I thought it could be
compared to our lives as we
rush merrily along only to be
stopped short at a hard
place. And then, by the
power of providence, we
again rise up and continue on
our journey m the mam
stream of life.
I SANTA ' |
i SAYS ... |
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%
“Give A Gift That
Lasts All Year Long
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I dftk x •
i®Siaf® rmin g
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CLIP AND MAIL THIS COUPON TO:
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While I was away for the
day, Cindy was also away for
the day. She took the SAT
test m the morning for the
second time as some
colleges require it.
In die afternoon she was at
her school’s football game as
a member of the marching
band and in the evemng she
went to the Hershey Stadium
to compete in the Cavalcade
of Bands. Here her group
won their eighth straight
first place victory. It was a
crowning accomplishment
for her senior year and came
after many, many months of
practice. It definitely called
for a party to celebrate
In anticipation, she has
prepared pizzas the night
before and after the dough
had risen she pre-baked
them and then froze them.
Other snack foods and drinks
were purchased but at the
last moment the refresh
ments and the place of the
party were moved to another
home as they had “a stereo
and a ping-pong table”.
We expected to find our
house “jumping” when we
came from square dancing
but all was quiet and a note
explained the change.
COUNTY
Home on the Range
(Continued from Page C 8)
STUFFED MUSHROOMS PROVENCALE
5 small tomatoes (1-te It).) or- 1 can (28 oz.) whole
tomatoes ' 1
3 tablespoons butter or margarine, divided
%cup chopped omon
1 garlic clove,, crushed
Vz teaspoon salt
V* teaspoon oregano leaves, crushed
Pinch ground black pepper
1 tablespoon chopped parsley
1 pound medium-sized fresh mushrooms
If using fresh tomatoes blanch in boiling water; rinse
with cold water; peel. Cut tomatoes into quarters; remove
seeds. Coarsely chop tomatoes (makes 1-Vz cups). Or,
dram canned tomatoes, remove seeds and chop; set
tomatoes aside. In a medium saucepan melt 1 tablespoon
of the butter. Add omon; saute until tender; about 5
minutes. Add garlic; saute for 1 minute. Stir in salt,
oregano, black pepper and reserved tomatoes. Simmer,
uncovered, until mixture thickens, about 25 minutes,
stirring often. Remove from heat. Stir in parsley; set
aside. Rinse and pat dry mushrooms; remove stems (use
in soups, stews, sauces, etc.) Place mushrooms, cup side
down in a shallow baking pan. Melt remaining 2
tablespoons butter. Brush each cap lightly with butter.
Place under a prehated hot broiler, 5-mches from heat
source. Broil until barely tender, about 2 minutes.
Remove from broiler. Preheat oven to 350 F. Turn
mushroom caps over. Fill with tomato mixture. Bake
until filling is hot, about 10 minutes. Garnish with parsley
sprigs, if desired.
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1
.STATI
Mrs. Sarah Kauffman, East Freedom
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