Heart of the Home
(Page 2 of 4)
July 2008
By Capper's Readers
Grandpa would drive out from town to join us, and we always hoped harvest would be over by then, so Dad could be in early from the fields. Our meal was the same as usual - fried chicken and fresh garden vegetables.
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If there was ample cream, we might have homemade ice cream, a treat usually reserved for Sundays.
As soon as it would get dark, the fireworks began. There was a box of sparklers for me, and firecrackers for my brother. The grand finale was a few Roman candles set off by my dad.
We all had a good time, except for our dog, who hid out in the barn until the next day.
Enterprise, Kan.
Fall celebrations Fall is a welcomed season. It's the beginning of cooler weather and the end of the season's harvest. When you were growing up, did your community or neighborhood do anything special to celebrate the season? Did the community hold a fall festival for the families in the area? Were there gunnysack races and bobbing for apples? Was there a barn dance with live music? Maybe the community didn't have a celebration, but your neighbors got together for a potluck dinner and family fun. Do you do anything these day to celebrate fall? How do your celebrations of today differ from those of days gone by?
Tell us your stories about fall celebrations and traditions. Send your letters (and photos) by Aug. 13 to CAPPER'S, Kate Marchbanks, 1503 S.W. 42nd St., Topeka, KS 66609-1265. |
Summer days are great for grilling steaks
The sizzling days of summer are perfect for serving up steaks on the grill. Whether your favorite is filet mignon or a strip sirloin, a juicy, grilled steak is sure to please your family's summertime appetites.
Filet Mignon with Compound Butter
4 filet mignons (8 oz. each)
2 tablespoons canola oil
Salt and pepper
Compound Butter, recipe follows
Rub steaks on all sides with oil; season with salt and pepper. Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium, or to desired
doneness.
Remove steaks from grill and let rest for a few minutes. Place a slice of compound butter on top of each steak and allow it to melt slightly before serving. Yields 4 servings.
To make Compound Butter:
½ cup unsalted butter, at room temperature
1 shallot, minced
1 tablespoon minced fresh parsley
1 teaspoon freshly squeezed lemon juice
Salt and pepper
Combine butter, shallot, parsley, lemon juice, salt and pepper in the bowl of a food processor fitted with a metal blade. Process to blend.
Transfer mixture to a sheet of plastic wrap. Roll into a log about 1½ inches thick; twist ends of plastic wrap to close.