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♦ WEDNESDAY, JULY 16, 2008
End hot July days with cool summer salads
From stqffreports
These hot July days make cool salads and
fresh flavors really appealing. Here are
some to put together in the cool of the eve
ning and enjoy the next day.
Herbed Potato Salad
1 1/2 pounds quartered red potatoes
1/2 cup Italian dressing, light
1/2 Tablespoon mustard, spicy brown
1 Tablespoon chopped, fresh parsley
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
Cook potatoes in boiling water over high
heat until tender, about 10 minutes.
. Drain well and let cool.
Place potatoes in a medium bowl and set
aside.
. In a small bowl, combine dressing, mus
tard, parsley, and seasonings.
. Pour mixture over potatoes and toss
well.
. Carefully stir in bell peppers and green
onions.
Cover and chill until ready to serve.
Corn and Green Chili Salad
2 cups frozen and thawed com or fresh
com
1 can (10 ounce) diced tomatoes with
green chilies
1/2 Tablespoon vegetable oil
1 Tablespoon lime juice
1/3 cup sliced green onions
2 Tablespoons fresh chopped cilantro
Combine all ingredients in a medium
bowl.
Mix well.
Crunchy Chicken Salad
2 cups chunked cooked chicken
1/2 cup celery
1/4 cup green pepper
1/4 onion
1/2 cucumber
1/2 cup grapes
1 small diced apple (leave the peel on)
1/4 cup yogurt, plain
Use leftover cooked chicken, or cook
enough chicken to make 2 cups of chicken
pieces.
Recipe of the week
Try a Wisconsin Mooburger on the grill
1 1/2 pounds ground beef
1/4 cup dry bread crumbs
1 egg
6 s/ices tomato
6 lettuce leaves
3/4 cup (3 ounces) shredded Wisconsin Pepper Jack cheese, crumbled
Wisconsin Blue Cheese, crumbled Wisconsin Basil & Tomato Feta Cheese or
other shredded Wisconsin cheese
6 hamburger buns, sliced
In a large mixing bowl, combine beef, bread crumbs, and eggs; mix well, but
lightly. Divide mixture into 12 balls; flatten each on waxed paper to 4 inches across.
Place 1 tablespoon cheese on each of 6 patties. Top with remaining patties, carefully
pressing edges to seal. Grill patties 4 inches from hot coals, turning only once, for
6 to 9 minutes on each side or until no longer pink. To keep cheese between patties
as it melts, do not flatten burgers with spatula while grilling. Place burgers on buns
and top with tomato ahd lettuce.
Caution: Cheese filling may be very hot if eaten immediately after cooking.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
African violets stay in bloom year round
African violets are prob
ably the most popular
flowering houseplants in
America. Yet most garden
ers approach them with
a certain fear in their
hearts. They shouldn’t,
because they are among
the easiest of all flowering
houseplants, and one of
the few that stay in bloom
all year long. Anyone can
A,
Tim Lewis
Garden
grow good, healthy African violets by observ
ing a few basic rules regarding proper light
ing, temperature, watering, humidity and
fertilizing.
Allow me to share with you these basics
and other interesting facts about this week’s
subject.
Q: How did the African violet get its
name?
A: The botanical name of the African
violet is Saintpaulia, in honor of their dis
coverer, Baron Walter von Saint Paul, who
came upon them in 1893 in a warm shady
spot in what was then called German East
Africa.
Q: How much light do African violets
require?
A: They need high light levels of at
least 1,000 foot-candles, and actually prefer
brighter light. They will grow well under
special “gro-lites” if the bulbs are placed
dose to the plants.
Q: What about temperature?
A: During the months when artificial heat
is necessary, house temperatures should be
about 70 to 72 degrees F during the day and
65 degrees F at night.
Chop the celery into small pieces.
Chop the green pepper into small pieces.
Peel and chop 1/4 of an onion.
Peel and chop half of a cucumber.
Chop the apple into pieces. It’s okay to
leave the peel on the apple.
. Cut the grapes in half.
Put all the ingredients in a large bowl. Stir
together.
Notes: Serve on lettuce, crackers, or
bread.
Country Style Potato Salad
3 medium baking potatoes
1 cup chopped celery
1/2 cup minced onion
1 cup frozen peas
1 Tablespoon prepared mustard
1/2 cup mayonnaise, lowfat
1/2 cup yogurt, nonfat plain
fresh cracked black pepper to taste
Garnish: lettuce and tomato
1. Wash potatoes, leave skin on and cut in
bite-size chunks.
2. Place in pan and cover with water.
Bring to a boil, lower to simmer and cook
uncovered until potatoes are tender, about
20 mintes.
3. Drain in colander and sprinkle lightly
with cold water.
4. In the mean time, put the rest of the
ingredients in a large mixing bowl. Drain
potatoes well and add to the bowl.
5. Mix well and refrigerate until ready to
use.
6. Garnish with fresh lettuce and sliced
tomatoes.
\
Tuna Apple Salad
1 can (12 ounces) tuna, packed in water
2 Tablespoons minced red onion
1 cored and chopped apple
1 cup chopped celery
1 cup golden raisins
5 Tablespoons Italian dressing, light
2 cups salad greens
2 pita breads - cut in half
In a small bowl, stir together tuna, onion,
apple, celery, raisins, and 2 Tablespoons of
dressing.
In another bowl, toss together salad greens
with remaining dressing.
Carefully open pita breads and fill with
equal amounts of greens and tuna salad.
Q: I understand that African Violets are
very particular about their water require
ments. Is this true?
A: Yes. Proper humidity and watering can
not be overemphasized. Pots three inches or
smaller should be watered from the bottom.
Pour enough water into the plant’s saucer
and let the plant drink for a half hour; then
pour off the excess. Larger potted plants
should be watered from the top.
Plants should not be watered on
doudy days unless they are very dry. Do
not allow the soil to get too dry, since the
plant’s tiny root hairs are very sensitive.
Insufficient humidity (too dry air) causes
leaves to curl and buds to drop. To increase
the humidity, fill plant saucers with moist
gravel or place pans of water near heaters.
Q: When should I repot my African vio
lets?
A: A three-inch pot will accommodate
a plant for a long time. It is time to repot
when there is a network of root hairs and
a 9 to 12-inch plant spread. It is best to use
a specially prepared African violet potting
soil.
Tim Lewis is a Georgia Green Industry
Association Certified Plant Professional,
gardening writer, former Perry High
School horticulture instructor, and for
mer horticulturalist at Henderson Village
and Houston Springs. He and his wife,
Susan, own and operate Lewis Farms
Nursery located on Hwy 26 two miles east
of Elko, where he was born and raised.
He can be reached at 478-954-1507 or
timlewisl @alltel.net.
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Above: Herbed Potato Salad has an extra flavor punch;
below, Com and Green Chili Salad has lime and cilantro
as well as diced tomatoes.
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