Children ask many questions
As we all know, children are full of curiosity about different things, but at the same time, the only way they can find out if something is right or wrong is by you telling them the truth. It is easy for them to ask their friends at school, but then the problem arises if their friend will actually know the correct answer themselves. Kids are full of various questions about everything and the only way they have to find out is to ask their parents, teachers, grandparents that probably knows the correct answer. If they rely on their friends’ response, they can never be 100% sure they are getting the correct answer to their question. Certain things are really not right or wrong — for instance they may like chocolate ice cream more than vanilla or even cool days more than hot days depending on the child. Then also they may have two different toys to play with and they prefer playing with one of them more than the other, but then at other times they have to choose between what is good or what is better and what is best for them. None of those choices would be bad or wrong, but it would be wise to choose what would be best for them,
So as parents we need to be careful how we use the word “wrong”. The word telling them it is wrong to cross the street when the light says not to as to telling them that it is wrong to steal or say bad words etc.
We as parents and grandparents need to develop character in our children and moral principles so they will know themselves what is right or wrong without depending on someone else’s opinion.
Till next month.
Frosty Strawberry Salad Circles
1 8-ounce can crushed pineapple packed in juice
1 8-ounce container reduced-fat soft-style cream cheese, at room temperature
1 cup reduced-fat sour cream
1/4 cup sugar
1/2 teaspoon vanilla
2 cups chopped strawberries
1/2 cup chopped pecans or walnuts, toasted
Drain pineapple, reserving 2 tablepsoons of the juice. In a medium-sized bowl, with an electric mixer on high, beat the reserved juice, cream cheese, sour cream, sugar and vanilla until smooth and fluffy. Fold in the pineapple, strawberries and pecans. Spoon the mixture in to three 12-ounce juice concentrate cans, or spoon the mixture into a 9x5x3 loaf pan. Cover and freeze for 6 hours or until firm. Tear off the paper from the juice cans and let the salad stand at room temperature for 35-45 minutes sto thaw slightly. Or let the salad in the loaf pan stand for 15-20 minutes. Cut into 9 round slices or cut the loaf pan salad lengthwise in half, then crosswise to make 8 equal pieces. To serve, place on salad plates lined with butterhead lettuce.
4 cups sliced fresh strawberries
2 cups freh or frozen and thawed blueberries
1 cup sugar
1 cup orange juice
1 teaspoon grated orange rind
3 cups fresh or frozen and thawed rhubarb, cut into 1/2-inch pieces
12 slices dried home-style bread, crusts removed
1 1/2 cups reduced-fate frozen and thawed whipped dessert topping
In a large bowl, toss strawberries and blueberries with 1/4 cup sugar; set aside and allow berries to form juice. Meanwhile, in a large saucepan, combine the remaining 3/4 cup sugar, the orange juice and orange rind. Bring to a boil over moderately high heat, and simmer, covered, for 5-7 minutes or until rhubarb is very tender. Remove from heat. Stir in the strawberry-blueberry mixture. Set aside. Halve the bread slices diagonally to make triangles. Line the bottom of a 2-quart bowl (preferrably a glass one) with some of the bread triangles, fitting the pieces close together by carefully arranging and trimming as needed (reserve the trimmings.) Completely line the side of the bowl with some of the remaining bread triangles and fit reserved trimmings into any open spaces. Using slotted spoon, lift the fruit mixture from the juice and carefully spoon the fruit into bread-lined bowl. Completely cover fruit with the remaining bread triangles and fit reserved trimmings into any open spaces. Slowly pour the juice around the edge and over the bread. Cover surface with wax paper or plastic wrap. Set the bowl onto a dinner plate, then invert a plate that is slightly smaller than the diamter of the bowl on top of the wax paper; press down firmly. Place a light weight on top of the inverted plate. Refrigerate for 12-24 hours. To serve, remove the weight, inverted plate and the wax paper. Loosen the side of the pudding from the bowl with a narrow metal spatula; unmold pudding onto a serving platter. Spoon some of the dessert topping onto each serving.
4 medium-size oranges
2 small bananas, sliced
1 1/2 cups fresh pineapple chunks or 1 can pineapple tidbits or chunks packed in juice, drained
2 tablespoons sifted confectioners’ sugar
2 tablespoons coconut
Grate 1/2 teaspoon orange rind. Peel and section oranges over a bowl to catch the juice. Measure the juice. If necessary, add enough additional orange juice to measure 1/4 cup. Set aside. Dip the banana slices into a little orange juice, turning to coat. To serve, evenly divide the oranges, bananas and pineapple among 6 sherbet dishes. In a small bowl, stir together the orange rind, the 1/4 cup orange juice and the confectioners’ sugar. Spoon some of the juice mixture over each serving. Cover and refrigerate for 1-2 hours. Sprinkle with coconut before serving.
Peach Ice Cream
4 large egg yolks
1 cup sugar
2 cups low-fat milk
3 cups pureeed fresh or frozen and thawed, peeled peaches
1 tablespoon vanilla
1/2 teaspoon salt
2 cups half-and-half
In a large heavy saucepan, whisk together the egg yolks and sugar until pale, smooth and creamy. Whisk in the milk. Cook over moderate heat, whiking constantly, for 8-10 minutes or until mixture coats a metal spoon. Remove from heat. Place saucepan in a bath of ice water for 2-3 minutes, stirring constantly. Transfer the milk mixture to a large bowl. Stir in the peaches, vanilla and salt. Cover surface with plastic wrap; refrigerate for 30 minutes, stirring occasionally. Stir in half and half. Freeze according to ice cream maker directions.
Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.