Why are fire trucks red?

I have several recipe requests to fill…but first…I want to share something that I came across. It is a strange form of logic that reminds me of some of the logic that we hear today. Take care and I’ll be seeing you around…Agnes.

 Why are fire trucks red?

Fire engines have eight wheels and four men. Eight plus four is twelve. Twelve inches is one foot and a foot makes a ruler. The QE11 is named after a ruler. It sails the seven seas. Seas are filled with fish. Fish have fins. The Finns fought the Russians (known as the Reds). Fire trucks are always rushing…so that is why fire trucks are red. Does this answer the question?

 Recipe Request:

Fried Onion Rings

(serves 4 to 6)

2 large onions cut into ¼ inch rings

2/3 cup cornmeal

1/3 cup flour

1 teaspoon salt

1 egg, beaten

2 tablespoons vegetable oil

½ cup milk

½ cup flour

Oil for frying

Place onion rings in a large bowl and cover with ice water. Let stand for 20 minutes and drain. Mix the cornmeal, 1/3 cup flour and salt in a bowl. (I use a whisk to mix.) Beat in the egg, milk, and oil. It will make a batter. Put the remaining ½ cup of flour in a zip lock bag or tightly covered container. Coat onion rings with the flour and dip into the batter. Deep fry in the hot oil until golden brown. Drain and serve.

Chocolate Chip/Oatmeal Cookies

1 cup butter

1 and ¼ cups brown sugar

½ cup granulated sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla

1 and ¾ cup plain flour

1 teaspoon baking soda

½ teaspoon salt

2 and ½ cups Oatmeal

1 package (12 ounce size) semisweet chocolate chips

1 cup chopped nuts

Preheat oven to 375 degrees. Beat butter and sugars until creamy. Beat in eggs, milk and vanilla and mix well. Whisk together flour, salt, and soda to blend. Add to mixture and mix well. Remove bowl from mixer and mix in oatmeal, chips, and nuts. Using a ½ cup measuring cup or an ice cream dipper put dough onto ungreased baking sheets. Bake in preheated oven for 9 to 10 minutes.

Chocolate-Oatmeal No-bake cookies

1 stick butter

4 tablespoons cocoa

½ cup milk

2 cups sugar

½ cup regular peanut butter

3 cups uncooked oatmeal (I use the quick cooking.)

Whisk the cocoa and sugar together and set aside. Measure other ingredients and set aside. Melt the butter in a large heavy pan. Stir in the cocoa/sugar mixture and the milk. Heat slowly to bring to a rolling boil. Remove from heat and stir in the peanut butter. Stir to blend into the mixture. Quickly mix in the oatmeal. Press into a wax paper lined baking pan or drop by spoonful onto waxed paper. Let sit to firm up and cool. Makes about 2 dozen bars or patties.

Scalloped Potatoes and Ham

1 bag frozen hash-browns with onions and peppers (24 ounce size)

¾ cup water

1 and ½ cups cubed cooked ham (about ½ pound)

Pepper to taste

1 can low-salt condensed cream of celery soup

In a large skillet (with a lid) combine potatoes and water. Bring to a boil, reduce heat and cook over medium heat until potatoes are tender. Stir in remaining ingredients and mix well. Cover and cook, stirring occasionally, until it is thoroughly heated.

Tartar Sauce

1 cup good mayonnaise

½ cup sweet or dill pickle relish

1 medium onion, minced

1 tablespoon Worcestershire sauce

Combine ingredients in a small bowl and mix well. Cover and store in the refrigerator until ready to serve with seafood.

Hot Milk Cake

4 eggs

1 teaspoon vanilla

1 cup milk

¼ cup butter

2 cups sugar

2 and ½ cups plain flour

2 teaspoon baking powder

¼ teaspoon salt

Heat milk and butter to just boiling, remove from heat and set aside. Beat eggs until thick and light. Gradually beat sugar into eggs. Sift flour, baking powder and salt together and gradually beat into egg mixture, using low speed. Beat well. Beat in the hot milk and butter mixture. Beat until well mixed. Batter will be thin. Pour into 2 greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until done (about 35 minutes. Let cakes rest in pans for a few minutes. Remove to a rack to cool. When cool, split layers to make 4 layers. Put the layers together with whipped topping or whipped cream and fresh fruit (such as strawberries or peaches). Cover the top and sides with whipped topping or whipped cream and fresh fruit.

(This is how I like to stack the cake. Make a mixture of ½ can sweetened condensed milk, ¼ teaspoon vanilla, 2/3 cup coconut milk, and ½ cup un-whipped whipping cream. Put one layer on a plate, cut side up. Cover with 1/3 on the mixture. Cover with a mixture of sliced strawberries, blue berries and sliced peaches. Prepare a small package of French vanilla instant pudding according to package directions. Put 1/3 over the fruit layer. Repeat with 2 more layers…always cut side up. With the remaining layer, place it cut side down so that you will have a smooth top. Mix the remaining sweetened condensed milk with a small carton of thawed, frozen whipped topping and cover the top and sides of the cake. When serving, add fresh fruit to the plate for decoration.) Store left-overs in the refrigerator.