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

Have you ever noticed how persistent human nature can be in dwelling on our misfortunes, yet very neglectful of the ability to be mindful of our blessings? To this day, many are those who reminisce about the blizzard that befell our Niles community back in February 1967, when the heavens opened and dumped an unusual accumulation of a good21 inches of snow on our trusting, but unprepared and thoroughly surprised, citizens.

The drifts were momentous to what we are generally accustomed, yet we put our shoulders to the shovels, exerted an extra bit of strength and managed to clear our way through. As I recall, I believe that was a prosperous year for the Bengay people, but I’m sure that must have been just a coincidence.

According to our current calendar, spring is due to roll in the by March 20 this year, so you don’t have that much longer to wait before “cherry-picking” time. Living as we do in the lower peninsula along the shores of Lake Michigan, our area’s sandy, fertile soil as well as the moderating influence of the lake temperatures make us the top spot for fruit production. Soon homemakers throughout the area will no doubt be up to their elbows in soapy water as they freshen up their fruit jars for forthcoming canning season.

The numerous “repast recipes” shared with me by many readers are a pleasure to receive. It’s definitely rewarding when you are privileged to bring a reader together with the information he or she is seeking. It brings about a sense of satisfaction that warms your heart.

With this in mind, let’s put a smile on the face of another reader who is searching for an evasive recipe called Orange Candy Cake. Could this perhaps have been a batter incorporating those rather large crescent-type candies that felt almost “foamy” when you bit into them, or even the old-fashioned large gumdrop-consistency candy that was also a crescent type in appearance? There was also a favorite candy known as candy corn, although I cannot ever remember having seen or tasted it incorporated in a cake batter.

Please keep me informed M.L.H., for I will be interested in learning whether or not you are ever able to come across a recipe. Should any of our readers have a recipe by this name, I should greatly appreciate if you could share it with us.

• In reply to Nadine R., who was interested in trying a different type of spaghetti sauce for a change, this is one which I have tried in the past; and my family seemed to find it quite tasty.

Spaghetti Sauce

Ingredients:

2 1/2 lbs. ground chuck

2 1/2 c. onions, finely chopped

1 c. green peppers, finely chopped

1/2-3/4 c. fresh parsley, chopped

2 tsp. thyme

1 crumbled bay leaf

18 oz. tomato paste

(3) 2.2 lb. cans Italian plum tomatoes

6 cloves garlic, very finely minced

2 tbsp. salt

5 tbsp. oregano

5 tbsp. basil

1 1/2 c. dry red wine

1 1/2 c. water

Ground pepper to taste

1/2 lb. bacon

Directions:

Begin by frying bacon crispy in large, wide pan, then remove bacon; drain well, then crumble and set aside. Reserve bacon drippings, then return just two tablespoons back into pan. Add ground chuck, then cook the chuck just until browned. Stir in beef and green pepper, onions and garlic and allow mixture to cook for 10 minutes. Pair this spaghetti with a crispy salad and some homemade garlic toast, and it should put some smiles on all who partake.

Food Facts: The aroma of food can be responsible for as much as a good 90 percent of its taste, and who can deny that a meal of homemade spaghetti and garlic toast can be like a magnet to draw you to the table. Having said this, what can we do to “wean” our young people into a more nutritious mode of eating? Perhaps the answer needs to be placed squarely in front of the homemaker. Has our lifestyle become so busy that we seldom anymore prepare meals from scratch? Oh, there is definitely some odor that escapes from these “heat-and-eat meals” for the busy homemaker, but certainly not nearly the delightful essence that seeps forth from leisurely-cooked vegetables and meats whose fragrances have enjoyed a gradual blending and literally permeated our atmosphere.

*I have enjoyed this particular recipe with various kinds of fish, but I find it particularly tasty with—

Halibut

Ingredients:

1 lb. halibut

1 onion, chopped

(1) 14 oz. can crushed tomatoes or tomato puree

1/2 c. mild picante sauce

1 tsp. fresh cilantro, chopped

1 tbsp. olive oil

Parsley

2 tbsp. minced fresh parsley

3 tbsp. dry red wine

1/2 green pepper, sliced

Directions:

Warm oil in large, non-stick frying pan on medium heat. Add onions and peppers and cook for 5 minutes. Stir in the tomatoes or puree, wine and the sauce. Immediately reduce heat to medium-low; place lid on pan and simmer for 20 minutes. Place halibut, parsley and cilantro in pan and spoon some over seafood. Place lid on pan and cook for approximately 10 minutes or until seafood flakes apart very easily if nudged with a fork. Be sure to taste this fish with the sauce several times during the cooking period; then when ready to serve, serve fish and sauce over rice.

Note: I am certain that you will notice what an important part fish can play in so many of our menus. Fortunately, fish actually has a nutritional equal to some of the best cuts of meat and actually in some cases even superior.

Food Facts: When you are purchasing fish, the skin should appear brilliant, the eyes bright and clear and the gills bright red. It should be firm with a fresh, salty odor.

*How long has it been since you enjoyed a nice—

Pork Tenderloin

Ingredients:

2 medium tenderloins

1 cooking apple

3/4 c. water

Dash of pepper

12 dried apricots

2 tbsp. butter

1/2 tsp. salt

Directions:

I prefer to soak the apricots overnight. Trim any excess fat from tenderloin, then split it very carefully right down center without cutting it in half. Drain water from apricots. Peel and slice apple. Arrange apricots and apple slices inside tenderloin, then simply draw edges together and tie with a string. Melt butter in skillet and use to brown meat on both sides, then season with salt and pepper. Add water, place cover and allow meat to simmer for a good hour or until it tests tender. Be certain to remember to remove string before serving meat. When meat is fully cooked, slice the tenderloin and serve with gravy that has been made by the thickening of the meat juices in skillet.

Food Fact: I have read where Denmark is said to produce some of the finest ham and bacon in the world, and also excellent pork.

• In response to a request for dark bread with a good hearty wheat flavor, I believe this recipe might really appeal to you. Bear in mind that when using this type of flour, it will create a much denser, less fluffy loaf than if you were using white flour. I’m sure that you will find this bread more truly resembles a European-style country bread, as opposed to something you would find here in our own bakeries.

Farmhouse Bread

Ingredients:

5-6 c. whole wheat flour

1 tbsp. active dry yeast

1 tbsp. honey

2 tbsp. butter

2 c. milk

2 tsp. salt

1/2 c. water

Directions:

Combine the milk, water, butter and honey and heat to approximately 110 to 115 degrees. Pour mixture into bowl, then sprinkle yeast on top. Set aside to rest for approximately 5 to 10 minutes. Add salt and stir in just 2 1/2 cups flour. Beat mixture vigorously for several minutes, then turn out onto floured surface and proceed to kneed in enough of the remaining flour to form a soft, but not sticky dough. Knead for a good 10 minutes until it becomes very smooth and elastic before you form it into a ball. Place into a good-sized bowl that has been very lightly coated with oil. Turn ball of dough to coat it with the oil, then securely cover bowl and set it aside in a warm place. Allow this to raise for at least an hour, or until it has completely doubled in size. Next, very lightly oil a large baking sheet and sprinkle it with flour. Punch dough down and shape it into the form of a round loaf, then place this loaf onto a prepared baking sheet. Brush top of the loaf lightly with water, then dust with flour and make some very small gashes on the top from end to end. Cover loaf very, very lightly and place it into a warm place to rise for a good 45 minutes or until it has actually doubled in size. Preheat oven to 375 degrees, then slide loaf in to bake for approximately 35 to 40 minutes until loaf has browned. Check loaf when you remove it from the oven and if it sounds rather hollow when you tap it, then it should be done. Once you remove baked loaf from the oven, place it onto wire rack to cool.

Note: This should produce one pretty good-sized loaf that will yield a good 16 to 18 slices. Could there be anything tastier than some homemade buttered bread with a steaming hot cup of coffee? Especially delicious if you’re relaxing before a roaring hot fireplace!

Keep warm, keep dry and keep those recipes coming in!

— Lou