Connie's Kitchen

As a sign of welcome, the front door at our home holds a large dried-arrangement wreath. Last week, long strands of grasses and lengths of twigs appeared lying across the top, against the door. With empathy toward a mother wren, possibly, her painstaking assembly was removed. The next morning, away four to five hours, I returned to a new nest in the works. Once again, removing the nest-building material made me think, “Oh mama, this is a risky place to raise your babies.” The wreath hung inside our house for a week. Back out now, it seems mama bird has chosen a much wiser site than a front door constantly in motion.

Easy is the rule for today’s recipes.

Stir Fry Serves 4 - 6
2-3 tablespoons
olive oil
1/4-1/3 pound meat
4-6 cups vegetables
1-2 garlic cloves,
crushed
2-3 shakes of dry
ginger
2-3 tablespoons soy
sauce

If adding beef, pork or chicken, a ratio of 1/4 meat to 3/4 vegetable is adequate. Most favorite, colorful vegetables will blend to create a pleasing entrée. Begin by preparing meat. Semi-frozen is easiest to slice to 1/4 inch across grain. Next, prepare all vegetables, separated according to length of cooking time needed.

Method: Put oil in large fry pan. Heat to mediumhigh. Add meat, if used, stirring to desired doneness. Lift out and set aside. Begin cooking vegetables; add according to denseness. For instance, add tomatoes last. With vegetables cooked, add the seasonings. Check for taste, then add meat, and toss well. To stretch entrée, serve over rice.

Strawberry Pie Store-bought crusts work great for busy cooks. 1 pie crust shell (pre-baked) 1 cup water 1 cup sugar 3 tablespoons cornstarch 4 tablespoons strawberry Jello 2 cups strawberries

Stir together the next four ingredients and cook over medium heat until thickened. Cool. Put washed and sliced berries into pie shell, cover with cooled Jello mixture. Top with whipped cream, Cool Whip or serve with ice cream.

Use same recipe for raspberries with raspberry Jello.

Strawberry-Carmel Dip

Brown sugar mixed with sour cream makes a delicious dip.

Connie’s Kitchen runs the last Tuesday every other month.