This column encourages readers’ recipe contributions and requests, helpful hints and timely trivia. Simply phone them to 683-7266 or mail to 527 Philip Rd., Niles, MI 49120. Thank you!

We have entered that time of year when we are about to bid adieu to the scented airs of August gardens, those gardens from which we have reaped an untold abundance of healthy, fresh foods these past few months. Who can put a price on the fresh garden peas, snap beans, crispy lettuce, enticing, sturdy heads of cabbage and juicy tomatoes?
Do you notice that some of our healthy bounty still clings tightly to its vines, as though unwilling to depart from its God-given creator?
We have reached that time of year when both radio and television will be warning us of forthcoming rains, winds and thunderstorms, and advising us to take preventative measures to assure our safety. Take heed to be very grateful for their advice, for this is being done in your best interest.
There was a time many moons ago when our ancestors were not awarded this word of advice, thus, lives were inadvertently seized from our presence. Perhaps they could have been saved had they been forewarned and able to instigate some immediate preventative measure.
I feel very grateful and humbled to be a member of today’s world, for as I weed my flower garden, outside an open window I can hear the television news with its prediction of the forthcoming weather. A brightly colored bluebird lands upon my trellis, which is a little over an arm’s length away froma me, but seems undaunted by my presence as we eye one another cautiously.
Could it be that the wildlife views me so frequently on my hands and knees withdrawing seeds from the soil, or seated in their midst with a chilled soda in my hands that they realize I am no threat to them? We can only marvel at their bravery and ability to tolerate us so closely nearby. Perhaps they are endowed with a special comprehension of whom to trust and whom not to trust. I can only say that time spent with my feathered and four-legged friends rewards me with the most splendid memories that I could ever hope to attain.

Tasty Cream Dip

Ingredients:
1/2 c. dairy sour cream
2 tbsp. prepared mustard
1/2-3/4 tsp. onion, very finely chopped
1/2 c. mayonnaise
Dash salt
Tiny dash pepper

Directions:
Combine all of these ingredients together, then immediately place in a refrigerator to chill. It can be a tasty experience whether served with crackers, raw vegetables or on some fresh shrimp.

Homemaker’s Hint: As compatible individuals — the majority of who are probably parents — we have the full-time responsibility of cooking for our families. Whether you are around burners, hot places, ovens, etc., you are, like it or not, flirting with the possibility of burns. It is not something we seek out; it is something we inherit when our life on Earth begins. Please waste no time in purchasing a first aid booklet. Each and every home should own such an edition, for not only do they instruct you on what to do with burns, but also how to deal with choking, heat exhaustion, nausea, bruises, bleeding, fainting, etc.

Baked Sea Bass

Ingredients:
2 lb. sea bass fillets
1 very large sweet onion
1/2 c. dry white wine
1 can cream of mushroom soup
2 tbsp. butter
Several ripe tomatoes, sliced
Grated cheese
Salt and pepper

Directions:
Preheat oven to 400 degrees. Add butter to a shallow baking dish; place in oven to melt. Arrange fish in dish, then cover with onions and tomatoes. Season with salt and pepper, then add wine. Bake for 10 minutes. Drain off juices and use to dilute soup. Cover bass with juices, then sprinkle cheese over top. Return fish to oven and bake for additional 20 minutes.

• Many years ago, when my children were quite tiny, I introduced them to homemade prepared shrimp. From a safe distance on the other side of the kitchen, the children watched spellbound as I lowered the batter-covered fish gently into the deep fryer, then cooked it, withdrew the basket and allowed it to drain while I preceded to cook the homemade french fries in the same manner. No sooner were these fries and shrimp placed on the table than the contents of each container began quickly diminishing.
The youngsters quickly learned how to dip the shrimp in the sauce provided, consume the shrimp, then dispose of the tiny tail.
It was rewarding to see how quickly even their accompanying homemade fries and hot mixed veggies were consumed when shrimp led the menu of the day.
With a meal such as this, I always served cocktail sauce for dipping, as it was lower in calories and fat than tartar- and mayonnaise-based dips. Since I have never been an advocate of fry cooking, meals of this type were, and still remain, few and far between.
Our family enjoyed their share of eggs, but generally in the form of either poached, hard- or soft-boiled or deftly concealed within a homemade meatloaf or baked goodies. If the children experienced any regrets — as the manner of cooking that nourished them during their childhood — they never verbalized their feelings, with the exception of when I placed lima beans on the menu. For whatever the reason might be, none of them were advocates of this particular variety of beans. I therefore endeavored to refrain from passing this issue to any extent, since they generally complied to eating pretty much every other food that was placed before them.
• In reply to a reader’s question, the fish commonly referred to as sole is actually a European flatfish that is actually related to our American flounder. It is exclusively available in northern Europe and then flown to its destination here in our states. The flesh of this fish tends to be firm, white in color, extremely digestible and rather more delicate flavor-wise than that of flounder. as for whether or not you find it to your particular liking, only you can make that determination. Here is the recipe; you should test it for yourself.

Fillets of Sole in Wine Sauce

Ingredients:
8 med. fillets of sole
Several fresh mushrooms, chopped
1 tsp. green onions, chopped
2 tbsp. olive oil
1 c. white wine
1 stalk celery, chopped
1 tsp. parsley
1/2 c. consomme
Liberal sprinkling of grated Parmesan

Directions:
Place oil in skillet and lightly brown parsley, onions, celery and mushrooms. Add bay leaf, consomme and wine and bring mixture to boil. Allow to simmer for 10 minutes. Place sole into greased casserole. Set aside and cook sauce until reduced to a cup of liquid, then pour over sole. Sprinkle with cheese and bake at 450 degrees for 10 minutes. If desired, you may wish to fancy it up a bit by garnishing with some fresh parsley and slices of freshly sliced lemon.

• In reply to the homemaker who wished to know if there was really nourishment in beets, I would definitely answer in the affirmative. They are not only a good source of vitamins but also quite rich in potassium, iron and beta carotene. For those of you watching your calories, you will be pleased to know that they are low in that respect.

Ground Beef Filled Squash

Ingredients:
3 fresh acorn squash
1/2 c. herb-seasoned stuffing mix
Several tbsp. onions, minced
1/2 tsp. pepper
1/2-3/-4 c. fresh mushrooms, sliced
1 lb. ground chuck
2 tbsp. fresh parsley, minced
1 tsp. salt
3/4 c. beef bouillon
Butter as needed

Directions:
Cut squash in half lengthwise, then thoroughly remove all seeds. Place with cut side down into baking pan. Add approximately one-fourth inch boiling water to the pan holding this squash. Bake at 350 degrees for approximately 30 minutes or until squash is almost tender. Saute ground chuck until it becomes somewhat crumbly, then add stuffing mix and parsley, onions, salt, pepper and bouillon; toss lightly. Turn squash with cut sides up. Fill with beef mixture, return to oven and bake for an additional 20-30 minutes. Sauce mushrooms in butter and arrange evenly over stuffed squash.