LIFE
JUNE 7, 2012 • ALEXANDRIA RECORDER • B3
Dress greens with hot dressing onion. Cook a couple minutes. Add everything else. Bring to a boil and turn off heat. Taste and adjust flavors. I usually add a bit more vinegar, etc.
It’s hard to believe that just a few weeks ago the baby chicks were too cute, fuzzy little balls of fluff hopping around the yard. Well, now they’re in what I call the Rita “teenage” Heikenfeld stage. They’re RITA’S KITCHEN pecking at the herbs in my herb garden and enjoyed a salad dinner by decimating the leaf lettuce planted in a colander. Yesterday, they dug through the snapdragons in my antique copper wash kettle and made a fine mid-day snack of them. So I told my husband, Frank, it’s time to put them in the “chicken condo” with the rest of the birds. That is, if we can catch them.
So many of you asked to clarify the ingredients and method, so here is the recipe again, with detailed instructions. 1 box butter pecan cake mix (18.25 oz. size) 3 eggs, large 1 stick butter, melted 1 cup water 2 14 oz. cans sweetened condensed milk* ½ of an 8 oz. bag Heath candy bits, regular or chocolate
If you have the recipe or a similar one, please share. Greyhound Tavern’s house dressing. For Susan B, who wants to make it at home. I checked and the restaurant’s recipe is proprietary. Jeckel’s baked brie in tomato aspic. For Carole S., who enjoyed this and a margarita with a friend “after a rough work day.” The restaurant is closed and Susan wonders if the owners opened others. Honeymoon pie. For Pam. “My mother used to make it for my brother and unfortunately she passed away without any of us getting the recipe. As I remember, it had a graRita’s recipe for hot bacon dressing is a great way to dress spring greens. THANKS TO RITA
ON MY BLOG
Readers respond to shared recipes, including Don Deimling’s famous salad dressing, Panera clone and Kipfel cookie.
Bake 25-30 minutes or until cake is done. Poke holes all over and while cake is still warm, pour one can milk over cake. Pour Heath candy over that. Pour other can of milk over candy. Let sit 20 minutes. Store in refrigerator. *Note: Some readers
Preheat oven to 350 degrees. Beat cake mix, eggs, butter and water well. Pour into sprayed 9-inch by 13-inch pan.
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thought the cake was soggy after it was completely made with the toppings. Know that it should be very moist. Make sure the cake is done (ovens vary) and if you like, start out with one to one-and-a-half cans milk and go from there, adding the full two cans if you want. Eileen recommends at least one-and-ahalf cans. Regardless, you’ll be using half the milk the first time you pour it on the cake and the other half is poured on after you sprinkle the candy on it.
Community Recorder The Boone County High School and Conner High School classes of 1971 and 1972 will reunite 4 p.m. to 1 a.m. at Turfway Park in Florence, in the fifth-floor Racing Club. Cost is $27 per person with early RSVP before July 1. Cost is $30 per person between July 1 and Sept. 1. There will be no door sales. For more information, go to bchs.rebels72@yahoo.com or j_a_wolfe@yahoo.com or call Winnie Jewell Walston 859-5862998.
Air National Guard Airman 1st Class Nicholas M. Glossner, son of Terrie Glossner of Melbourne, graduated from basic military training at Lackland Air Force Base in San Antonio, Texas. Glossner completed an intensive, eight-week program that included training in military discipline and studies, Air Force core values, physical fitness, and basic warfare principles and skills. Airmen who complete basic training earn four credits toward an associate in applied science degree through the Community College of the Air Force. He is a 2001 graduate of Bishop Brossart High School.
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IN THE SERVICE Glossner graduates from basic training
Hot bacon dressing One of my favorite dressings to dress spring greens. I like adding crumbled fried bacon, feta cheese and hard boiled egg to the salad, as well as any veggies I have on hand. This is good on cabbage, too.
O’Hair graduates from engineer course
Marine Corps Pfc. Sean C. O’Hair, son of Sean O’Hair of California, graduated from the Marine Corps Basic Combat Engineer Course at Marine Corps Engineer School in Camp Lejeune, N. C. The five-week course included instruction in the fundamentals of engineering support for combat units, including the procedures for building and repairing bridges, roads and field fortifications. O’Hair, who joined the Marine Corps in August 2011, also received training on demolition concepts, land mine warfare and camouflage techniques.
Rita Nader Heikenfeld is an herbalist, educator and author. Email her at columns@communitypress.com with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.
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Update on Eileen Baker’s butter pecan cake
Can you help?
ham cracker crust and three layers of creamy filling – I think they were pink, green, and yellow. It was lighter than a pudding – more like the old “whip and chill” boxed dessert. I would love to be able to make it for him again.” Silverglade’s chicken salad. For Judy S. “So good. My daughter and her husband come from Columbus and crave Silverglade’s chicken salad. The down side is getting to Findlay Market to get it and it is not inexpensive.” I have a call in to Silverglade’s now to see if they’ll share, though in the past they could not. Anyone have a clone for it?
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