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Menu for a rainy day - Diane's Delights

Even though spring and summer meals mean a lot of grilling, the rainy cold days we have been experiencing made me hungry for a pot of Scrabble Soup loaded with hamburger, vegetables and noodles. The soup goes together rather quickly, and I simmered it for a few hours over very low heat in my electric soup pot. The blended flavors were delicious and the soup was even better served the next day.

1 pound ground beef

1 cup chopped onion

6 cups water

2 14 1/2 oz cans diced tomatoes, undrained

1 cup chopped celery

1 cup chopped carrots

1 cup chopped potatoes

1 Tablespoon dried parsley flakes

2 cubes beef bouillon

2 teaspoons chopped garlic

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

1 tablespoon Worcestershire sauce

1 cup uncooked noodles (I used elbow macaroni)

In a Dutch oven, cook beef and onion. Add water, vegetables and seasonings; bring to a boil. Reduce heat, simmer for 20 minutes, or until the vegetables are crisp-tender. Add macaroni; simmer for 15 minutes, or until the macaroni and vegetables are tender.

Serving size: 8

1 loaf French bread

1/2 cup butter, softened

1 cup mozzarella cheese, freshly shredded, or use Asiago cheese, shredded

1 cup Monterey Jack cheese, shredded

1 cup mayonnaise

1 bunch green onion, chopped

2 cloves garlic, minced

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, then place under broiler and broil until top is slightly browned, about 3-4 minutes. Cut into slices and serve.

Serving size: 12

3 cups diced rhubarb

1 cup white sugar

3 tablespoons flour

1 cup light brown sugar

1 cup quick cooking oats

1 1/2 cups flour

1 cup butter

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish. In a large mixing bowl combine rhubarb, white sugar and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats and 1 1/2 cups flour. Mix well and cut in butter until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven to 40 minutes. Serve hot or cold topped with ice cream or whipped cream.

GARY’S TIP: To make large ice cubes that will last longer use muffin tins as ice cube trays.

FOOD FOR THOUGHT: Let no one spoil your celebration of today as this day will never come again.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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