Spring is bustling all over

Spring is here!

Gardens are being planted and outdoor activities have increased, even with social distancing. It is the beginning of salad season, but one more requested soup recipe from earlier soup suppers to start us off.

Stuffed Pepper Soup is another of the spaghetti sauce recipes I tried and it has been added to my permanent collection. Plain spaghetti sauce is a versatile staple in my kitchen. With a few spice and herb additions, it substitutes well for pizza sauce, soup base, even salsa.

Stuffed Pepper Soup

2 cans (32 ounces each) spaghetti sauce

1 pound ground beef, browned and drained

2 bell peppers, seeded and chopped

1 can (12 ounces) beef broth

1/2 tsp. crushed dried basil

1 onion, chopped

1 cup uncooked, long grain rice, cooked, drained and set aside.

Combine all ingredients in slow-cooker crock. Cook on high 8 hours or low 12 hours. Add cooked rice last half hour of cooking. Yield: About 1 gallon of soup.

Spring greens invite salad recipe preparation. Salad can be as simple as lettuce with vinaigrette dressing or as complex as a mixture with no lettuce.

Chicken Salad as served at the Odessa Quilt Show in past years is attributed to the late Betty Lybbert of Moses Lake. Green grapes and pineapple tidbits give a note of spring to traditional chicken salad.

Chicken Salad

4 cups, cooked, diced chicken

2 cups pineapple tidbits, very well drained

2 cups green grapes, cut in half

1 cup finely diced celery

1/4 tsp. finely chopped fresh tarragon

Chopped fresh basil, to taste

1cup mayonnaise

2 Tbsp. lemon juice

2 Tbsp. pineapple juice

Optional:

3/4 cup chopped salted peanuts

Salt and pepper

In a large mixing bowl, toss all ingredients together until well combined. Keep well chilled. Serve as a salad or sandwich filling. Note: if you choose to add the peanuts, do it just before serving or they will become soggy. Peanuts, salt and pepper were not included as served at the quilt shows.

Tuna Waldorf is main dish salad great for outdoor dining. Accompany with sourdough rolls or bread for a complete meal.

Tuna Waldorf

2 apples, cored and diced

1 apple, cored and sliced very thin

1/2 tsp. lemon juice

1 cup 1-inch long, julienne strips celery

1 - 2 cans (7 ounces each) well drained tuna, flaked

6 cups salad greens, chopped

Dressing:

1/4 cup mayonnaise

1 tsp. cider vinegar

1 tsp. granulated sugar

Combine all the salad ingredients in a large salad bowl and set aside.

In a small bowl combine dressing ingredients, blending until smooth and sugar is dissolved.

Pour dressing over salad mixture just before serving and toss gently to evenly distribute. Yield: 4-6 main dish servings.

Note: The apples prepared in two different ways help keep the ingredients evenly distributed when combining.

With eggs rivaling the price of gold lately, traditional potato salad is not as economical a choice as it used to be.

Tote-Along Salmon Salad is a potato-based mixture of layered savory ingredients that travels well for picnics and other outdoor activities. Use a clear salad bowl for serving to show off the pretty layers.

Tote-Along Salmon Salad Dressing:

1/2 cup vegetable or olive oil

1/4 cup red wine vinegar

1/2 tsp. salt

1/4 tsp. ground black pepper

1 clove garlic, peeled and crushed

Salad:

2 pounds potatoes

Water

1 can (15 1/2 ounces) or 2 cans (7 3/4 ounces each) canned salmon

2 cups frozen peas, thawed or 2 cups fresh peas blanched 3 minutes in boiling water.

1/4 cup thin-sliced green onions

1/3 cup minced fresh parsley

Combine all dressing ingredients and let stand at least 30 minutes. Remove garlic pieces before using. Makes about 3/4 cup dressing. Set aside.

Meanwhile, boil potatoes in water to cover for about 25 minutes or until tender. Drain and cool slightly until easy to handle. Peel potatoes and cut into ¼-inch slices.

Drain salmon well and break into small chunks. Layer half the potatoes slices, peas, green onions, salmon and parsley in a 2 1/2 to 3-quart serving dish.

Drizzle evenly with half the dressing. Repeat layers using the remaining ingredients. Cover and chill at least one hour or over night. Yield: 4 to 6 main dish servings.

Note: 2 cups tender crisp cooked asparagus, cut in 1-inch pieces, may be substituted for the peas in this recipe.

Most items that grocery stores were out of during panic buying earlier this year have come back into stock, though like eggs, some things are at a much higher price. Dollar-cost averaging, is a term we most closely associate with the stock market and 401K plans, but the concept works well in running a household.

While you need to keep track of use-by dates, buying on sale and rotating supplies can keep you ahead of the game during shortages and seasonal high cost times.

Buying at sale prices and keeping a bit ahead (not hoarding unreasonable amounts) can help you weather the storm. And no, I do not have a recipe for making toilet paper from cauliflower.

Now is a good time to take inventory. What were you in need of that you couldn’t find on the wiped out shelves? How much do you use?

What would be reasonable to have ahead and work toward that goal for the future, taking note of proper storage for longevity? If it spoils before you can use it, it is not a cost-saving purchase.

Share your favorite springtime recipes and pantry-stocking tips by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office.

Call ahead if you plan to drop off recipes. Follow Welcome to My Kitchen on Facebook. Herbs planted in patio pots and harvested will add the fresh touch to your recipes.