by Debbie Dance Uhrig
This evening is another busy night at our home. I usually come home on a Sunday evening and sorta crawl into hiding. Keep in mind that I work most weekends so Sunday night is my Friday night! My husband’s mom called last night and she’s having some treatable health issues. I’ve decided to prepare fruits, vegetables, salad fixins, meat, etc. to take up to Springfield in the morning. Sometimes doing a bit of meal prepping can keep someone off their feet. You don’t realize how long it takes to wash all the fresh produce and fruit unless you’re an avid cook. Grandma Annette and her husband, Ed, try to lead a very healthy lifestyle, so I’m trying to make that happen in what I prepare for them.
So, I’m making Grandma Stewart Uhrig Lakin’s marinated vegetable salad in just a few minutes. I’m serving this salad at Silver Dollar City presently and it never fails to receive accolades every time it’s served. In fact many couples have told me over the years how they will re-create this salad practically every week during the summer. The base dressing is provided but the vegetables don’t have to be the same. You can also forget the canned goods and use only fresh in this salad. My palate enjoys the vibrancy of the vegetables. Whether you’re retired and living alone or taking your lunch every day to work, this salad is a keeper.
Everyone always wants to know what I’m up to so here goes the past week:
Eighth grade is over and I now have a freshmen in high school!!!!! I’m still trying to catch this past week by the tail and tack it down in my memory. We had a little too much freedom at my son’s Jr. High and several students did not get to participate in awards/graduation this past week. I am very proud to say our son was not amongst this messy situation. I was on the steering committee for the big dance and reception following graduation. Presently I still don’t know if I am coming or going? We decorated, served food, encouraged and supported our students 100% plus.
On a personal note I finished my last photo shoot for my new cookbook and I’m back to tying up loose ends on the recipe forefront. The pressure cooker class I’m teaching at the ‘city’ is meeting with tons of success. We’re really taking the ‘fear’ out of cooking with a pressure cooker.
Phillip starts his summer physical education class and some football work in the next week. He also started his first part-time job at one of our local delis.
I had a ‘big’ surprise today when I started asking everyone in class where they called home. I got to this gal on the corner front and she said, ‘Lewistown’, Missouri. I looked at her again and jumped up and hollered and ran to her seat. It was my good friend, Gari Haines Johnson, from the Republic area. We hadn’t seen each other in a few years and she brought her daughter, Kasi, with her from Washington State. We had a quick visit and promised each other we would get together soon. I had started class and looked right at her twice and it just didn’t register. I know some of you know how this can go. What a wonderful surprise!
This week I’m praying for less rain and a slower speed in my life. I’m going to embrace what’s around me with more respect instead of passing through like a speed of light. Challenge yourself friends and enjoy the week. Simply yours, The Covered Dish. www.thecovereddish.com
Vegetable Salad Marinade
1 can French style green beans, drained
1 can white shoe peg corn, drained
1 can small petite peas, drained
1 cup finely chopped celery
1 medium onion, finely chopped
1 green pepper, finely chopped
1 jar of pimentos or roasted red peppers
3/4 cup sugar
1 teaspoon salt
1/2 cup white wine vinegar
1/2 cup oil of choice
Mix the first 7 ingredients together. In a saucepan cook the sugar, salt and vinegar, bringing to a boil; cool. When cooked stir in the oil. Pour over veggies and keep in the refrigerator for several days. Best when made ahead of serving time.