Thinking of the ‘good old days’

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

I do a lot of thinking of my younger days. We didn’t have video games, cell phones, and color TVs. I didn’t see as many kids outdoors this summer as I usually do. When I was young, my neighborhood was full of kids playing red rover, hide-and-seek, kick-the-can, and baseball.

There was lots for us kids to do back then. When we were in our teens we could go to the “Teen Canteen,” which was held at the Wellington town hall. There were refreshments and music to dance to on Friday or Saturday nights. Then we had Danceland on East Herrick Avenue with pool and ping pong tables. Upstairs was a dance floor where bands played. They had a “Battle of the Bands” on Sundays to see who was the favorite.

We also had two nights of trick-or-treating. We seven kids would go to the “rich” section of town one night and the other the next night. You wouldn’t believe how much candy we got. We had certain houses we would go to every Halloween, as they gave out candy apples, big popcorn balls, and some invited you in for cider and donuts. One house gave out money.

Families were real families. They ate together, did things together. Kids didn’t get into trouble like they do now.

Until next time, please enjoy these recipes.

Venison Stromboli

• 2 loaves (1 pound each) frozen bread dough, thawed

• 1 pound ground venison

• 1 medium chopped onion

• 1/2 medium chopped green pepper

• 1 can (4 oz.) mushroom, stems and pieces drained

• 2 tbsp. olive or vegetable oil

• 1 tbsp. Italian seasoning

• 3 tbsp. prepared Italian salad dressing, divided

• 1 cup (4 oz.) shredded cheddar cheese

• 1 cup (4 oz.) shredded mozzarella cheese

• 2 packages (3 oz. each) sliced pepperoni

• 1/4 cup grated parmesan cheese

• Spaghetti sauce, warmed

Let dough rise in a warm place until doubled. In a skillet over medium heat, cook venison, onion, green pepper, and mushrooms in oil until meat is no longer pink. Drain. Stir in Italian seasoning; set aside. On a lightly floured surface, punch down dough. Roll out each loaf into a 16-by-8-inch rectangle; cut in half width wise. Brush 1/2 tbsp. Italian dressing over each square to within 1 inch of edges. On half of each square, mound a fourth of the venison mixture, cheddar and mozzarella cheese, and pepperoni. Fold dough over filling and seal edges well.

Place on greased baking sheet. Brush with remaining dressing; sprinkle with parmesan cheese. Bake at 350 degrees for 30-35 minutes or until golden brown. Slice, serve with spaghetti sauce.

Yield: 4 loaves (1-2 servings each).

Venison Meatballs

• 1 medium onion, finely chopped

• 1/2 cup uncooked minute rice

• 1 tsp. salt

• 1/4 tsp. black pepper

• 1 pound ground venison

• 3/4 cup water

• 1/3 tsp. packed brown sugar

• 1/3 cup ketchup

• 1/3 cup condensed tomato soup, undiluted

• 1 tbsp. ground mustard

• 2 tsp. paprika

In a bowl, combine the first four ingredients. Crumble venison over mixture. Mix well. Shape into 1 1/2 inch balls. Place in a greased 8-inch square baking dish. Combine remaining ingredients; pour over meatballs. Bake uncovered at 375 degrees for 35-45 minutes or until meat is no longer pink.

Yield: 4 servings.

Simple Brownie Mix Dessert

Prepare a box of brownie mix as directed and put in chopped walnuts. Bake at 350 degrees until done. Let cool. Layer sliced bananas over brownies. Fix two boxes of instant vanilla pudding with three cups milk until thickened. Fold in a whole container of whipped cream and spread over bananas. Sprinkle chopped walnuts or pecans over the top. Keep refrigerated. Cut in squares when ready to eat.

Note: Put mix in 9-by-13-inch pan. Use family-style brownie mix.

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