If you are one of the unfortunate individuals who tend to easily succumb to the winter doldrums when our melting snow loses its sterile white appearance and the earth below appears devoid of any growing activity, then take heed, for spring is just around that inevitable corner. It is not too early to get out those seed catalogs and evoke the strategy you will be employing on your wisest choice of vegetables to include in this year’s garden.

If you lack the experience in this type of endeavor, our local library has shelves of books offering help to even first-time gardeners. There is something about getting out and digging in that fertile earth that can actually be rejuvenating and the high you experience when you witness those tiny growths forcing their way up through the soil is certain to give you a feeling of accomplishment. I’ve known many a farmer to wander out into his gardens with a salt shaker in his hip pocket to enjoy the first fruits of his labor as he made his way through the tomato and radish patch!

Enjoy those family gatherings in front of the glowing hearths, for soon, very soon, winter will be nodding her head to spring and stealing quietly away, as the warm air moves in among us and we enjoy the refreshing, mild breezes of early spring.

• Since you have a smidgen of ham left, why not incorporate in it this next recipe:

Baking Powder Ham Biscuits
Ingredients:
2/3 c. chopped ham
3 tsp. baking powder
1/4 c. Crisco
2 c. sifted flour
1 tsp. salt
7/8 c. milk

Directions:
Simply sift the flour along with the baking powder and salt, then cut in the Crisco until it becomes of the consistency of rice grains. Add milk and ham and then mix just enough to thoroughly blend together. Turn onto a lightly floured board and knead it gently five or six times. Roll out the dough until it is approximately a half-inch in thickness and cut it with a two-inch biscuit cutter. Place the biscuits on an ungreased cookie sheet and bake for approximately 12 to 15 minutes at 400 degrees.

Homemaker’s Hint: Never dispose of those clear plastic milk bottles; they can come in handy for a variety of uses around the house or in the husband’s workshop.

Food Facts: The American Heart Association has recommended that adults consume no more than four egg yolks per week, and this includes those that are present in baked goods.

• Here’s a suggestion for those of you who still have some venison hidden away in your freezer.

Curried Venison
Ingredients:
2 lbs. venison
1 chopped onion
1 8 oz. can tomato sauce
1/2 clove garlic
1 bouillon cube
1 tsp. curry powder
1 1/4 c. water

Directions:
Cut your venison in to cubes, then proceed to brown these cubes in approximately two tablespoons of fat. Add the remaining ingredients and then allow this mixture to simmer for two hours until the venison test tender. Serve with rice.

• I have always made it a habit to label everything that I put into my freezer, thus was beginning to spend a small fortune on freezer tape. I learned that masking tape can also be labeled and is less costly.
• In response to the reader who questioned how I personally feel about “fad diets,” I feel they should be outlawed for the very purveyors of these diets take advantage of a persons insecurity regarding what constitutes good nutrition. Always be very wary of self-styled nutritionists.

Black Forest Walnut Torte
Ingredients:
14 eggs
12-14 oz. walnuts, ground
1/2 lb. milk chocolate, melted
2 c. granulated sugar
1/2 tsp. vanilla extract
1/2 lb. unsalted butter

Directions:
Preheat oven to 325 degrees. Separate 12 eggs, then place the egg yolks and 1 1/2 cups sugar into a bowl. Proceed to beat this egg/sugar mixture for 15 minutes or until it becomes well-thickened and lemony in color. Add the walnuts and extract. Beat egg whites until they form stiff peaks, then fold them carefully into yolk mixture. Divide batter into three springform pans and bake for one hour or until the cake tests done. Once you remove the cake from the oven, invert the cakes onto cake racks to cool. When cooled remove the cake from the pans. Place chocolate, butter and remaining sugar into a small bowl and beat until well-blended. Add remaining eggs and beat until it becomes of a spreading consistency. Spread on tops of layers and on sides, then assemble cake. Sprinkle with additional ground walnuts.

Homemaker’s Hint: It can often be troublesome removing the skin from garlic cloves, If you simply “zap” them in the microwave for approximately 15 seconds you will not have this trouble.

• If you are looking for something special to enjoy with your next coffee break, look no further.

Dutch Honey Bread
Ingredients:
4 c. flour
1/4 c. honey
1 tsp. baking powder
3/4 tsp. cinnamon
1 tsp. nutmeg
1 lb. brown sugar
1 1/2 c. milk
1 tsp. salt
1 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. cloves

Directions:
Combine honey, sugar and milk and mix these ingredients together thoroughly. Set aside while you sift your dry ingredients together, then add these to the sugar mixture. Blend mixtures thoroughly, then pour into two paper-lined and greased loaf pans and proceed to bake for one hour or until firm at 300 degrees.

Food Facts: Our food suppliers are coming out with more and more types of spreads to tease our taste buds. They feature everything from chocolate-flavored nut butters and whipped marshmallows to soft processed cheese products. The majority of all the cheese products do provide small amounts of vitamin A and calcium, but take heed because they are also high in fat, sodium and cholesterol.

Homemaker’s Hint: If you long for a nice, fluffy omelet, try adding one-quarter of a teaspoon of cornstarch for each egg you are beating.

• I am frequently questioned by other homemakers as to my honest opinion regarding additives that we know are being used to enhance our foods. My first impulse would no doubt lean in favor of eliminating them because there are some individuals who are highly allergic to them. However, by the same token I do realize that additives can also serve a valuable service in preventing spoilage, enhancing flavor and often boost the nutritional content. Given the choice between these two extremes, I would prefer the additives be omitted and individuals bear the responsibility of choosing nutritional food.

• Being rather adventurous, I often deviate form my normal procedure in food preparation and fix a dish in an entirely new manner. Such was the case in this next recipe, and I must admit the result was quite tasty.

Ham Baked in Wine
Ingredients:
1 small ham
6 tbp. brown sugar
Pinch cloves
Dash thyme
1 bay leaf
1 1/2 c. white wine
Pinch of garlic powder
1 tbsp. dry mustard
Dash marjoram
A bit of chopped fresh parsley
1/4 c. herb wine vinegar

Directions:
Combine all of the ingredients (with the exception of the bay leaf, wine and ham) and mix to a smooth paste. Place bay leaf in bottom of baking pan, then lay ham directly on top. Spread the smooth paste over top of the ham, then pour twine all around ham. Bake at 300 degrees, averaging 15 minutes for each pound of your ham. Baste frequently with pan juices while ham is cooking.

Homemaker’s Hint: I find that regular “twisties” do an excellent job of adhering your plants to a stake. Just avoid twisting them to tightly to the plant, so that it allows for some growing space.

• One of my readers is obviously already thinking spring, as she requested this next recipe:

Tomato Catsup
Ingredients:
1 gal. chopped ripe tomatoes
2 red peppers, finely chopped
1 to 1 1/4 ground cloves
1 tsp. cinnamon
2 c. white vinegar
2 tbsp. salt
2 c. granulated sugar
1 tbsp. dry mustard
Dash white pepper
Dash paprika

Directions:
Place tomatoes into large, heavy kettle and bring to a boil, while stirring constantly. As soon as they reach boil, reduce heat and allow to simmer until all tomatoes test tender. Remove from heat and sieve, then return the puree to cooking kettle. Stir in sugar, salt, mustard, red peppers, cloves, cinnamon, paprika and white pepper. Mix together well and keep stirring mixture until it comes to a boil. The minute it reaches the boiling point, reduce heat and allow mixture to simmer for an hour. Add vinegar; simmer until thickened while stirring frequently. Immediately pour into hot, sterilized jars and seal.

Food Facts: For the reader who phoned me in a dilemma for her recipe calls for an ingredient called Chinese parsley and she cannot find it anywhere. Upon investigation I have read that coriander, cilantro and Chinese parsley are relatively the same thing.

Oven Fried Garlic Potatoes
Ingredients:
4 medium-sized potatoes
Salt as needed
Garlic salt
2 tbsp. cooking oil
Pepper as desired
Parsley flakes

Directions:
Brush potatoes with a bit of oil, then sprinkle lightly with salt, pepper, garlic salt and parsley. Place into a lightly-greased pan and bake for approximately 45 minutes at 350 degrees.
If my prayers are answered we should be seeing spring before too long, and to the majority of us this becomes bird watching time! Did you know that you can easily convert an old fish tank into a bird feeder? Simply turn the tank on its side, place some birdseed inside and you have created your own glass-enclosed restaurant.

A Touch of Levity: England’s West Country is known for its charming cottage like shops. While visiting the area, my friend peered in through one window to see shelf after shelf of interesting looking books, so she went inside. A woman appeared through a beaded curtain and asked, “Can I help you?” ” No, just browsing,” said my friend. “Fine,” came the reply, “but so you know, around her most people knock before entering someone’s home.”