Those lazy, rainy days of summer are here!

Meals with Marge Petts

I should say those rainy days are here – finally! I don’t know about you, but I’m enjoying the hot weather and the rain, both of which we needed to make it feel like summer.

Our family picnic last week was a success despite the rain and heat, but now it’s time to start thinking about meals again. I made calico beans for the picnic and have included the recipe this week, along with a favorite casserole.

I received a request from Ann Harvey of Plymouth. She is looking for a recipe for old fashioned Scotch Scones. I have to admit, that is something I’ve never made, but I’m sure there is someone “out there” who has and who might be kind enough to send me a recipe so we can print it for Ann. I did look through many of my recipes and found two. Hopefully, this will help you, Ann, and we’ll hope some of our readers will share their recipes.

At times, we all worry that our children will not continue the tradition of sharing recipes, trying new recipes and collecting recipes, but will instead be satisfied to buy ready-made food, frozen food and fast food. I am happy to report that this is not necessarily true! This past week I heard through my oldest daughter Melissa, who is 26, that one of her friends, Becky Rentmeester of Plymouth, loves my recipes, reads the column every week and makes a lot of the recipes. Then I ran into Angie Paape, another friend of Melissa’s, who says she reads my column every week. She admits she hasn’t made any of them yet, but she loves to keep up on what Melissa is doing!

I like to think there are things in the column (and our paper) that interest everyone. So for whatever reason you read this column, let me hear from you and tell me what you want to hear and what kind of recipes you would like to see. I’ll try to keep you happy!
Makes 8
3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk (or half and half)

Directions: Preheat oven to 400 degrees. Lightly grease a baking sheet.

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter. Mix the egg and milk in a small bowl, stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a ½-inch thick round. Cut into 8 wedges, place on prepared baking sheet.

Bake 15 minutes in the preheated oven, or until golden brown.

• • • World’s Best Scones

1-3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants, raisins and/or nuts
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Directions: Preheat oven to 400 degrees.

Sift flour, baking powder, sugar and salt into large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea-sized lumps. Stir in the currants. In a measuring cup, mix together milk and sour cream. Pour all at once into the dry ingredients, stir gently until well blended. (Overworking the dough results in terrible scones!) Flour hands and pat scone dough into balls 2-3 inches across, depending on t size you want. Place on the baking sheet, flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes. Bake for 10-15 minutes in preheated oven, until tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter, jams or eat plain.

• • • Following is one of my favorite casseroles. Makes a good meal in one dish and is good served with fresh Italian bread.

• • • Surprise Casserole

2 large onions, sliced thin
6 large potatoes, sliced thin
1-1/2 pound pork sausage
2 cans cream style corn
1 can tomato soup

Directions: Spread onions in bottom of casserole dish. Lay potatoes on top of onions.

If sausage is in link form, squeeze out, or use bulk sausage. (I buy mild pork sausage meat.) Make sausage into small balls. Place over potatoes. Pour corn and tomato soup over all. Do not season.

Bake at 350 degrees for almost 2 hours. Cover for the last 20-30 minutes.

• • •

The last recipe, but an important one to have in your collection, is my Calico Beans recipe. These are great to make for company coming over, graduation party, etc. or a potluck. Once you’ve got everything in your pan and in the oven, you’re done!

• • • Calico Beans

2 large cans pork and beans
1 can lima beans
1 can kidney beans
1/2 pound bacon, fried and crumbled
1 pound ground beef, browned and drained
1/2 of an onion, chopped
1/2 cup ketchup
1 teaspoon salt
3/4 cup brown sugar
2 teaspoons vinegar
1 teaspoon mustard

Directions: Fry bacon, pour off grease; add onion and ground beef. Cook until onion is limp. Put all ingredients in a large Nesco or other large casserole and cover. Bake for 1 hour at 325 degrees, or 40 minutes at 350 degrees.

• • •

Tip of the week: Scones can be reheated if not eaten promptly by wrapping them in aluminum foil and heating in the oven until warmed through; or split them in half and toast them.

• • • Send your favorite recipes to The Review, P.O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays or Thursdays at 920-893-6411, ext. 32

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