Deb & Rich's Corner |
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Mild
sunny days have replaced what was an unusual start to our exciting season here
in Prosser and Wine Country RV Park. Our record setting rain fall in the month
of June was a surprise and gave our irrigation system a boost. Our lawns and
trees sprung to life and we were off and running, grooming what has been
described by a visiting landscaper as the best looking lawns he has seen
anywhere. The wineries are in full swing and special events in the Prosser area
are bringing visitors from all parts of the country. Check out our web site for
more details. Make your reservations early. We are getting busy.
Later Deb & Rich
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Fly-In
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If you like to get up close and personal with all sorts of small planes make sure you make it to the Prosser Fly-In July 17-18th. These great little planes put on a real show!
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Recipe of the Month by Rich |
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Shredded Tex-Mex Salad with Creamy Lime Dressing
Ingredients
- Butter, for preparing 8 by
8-inch glass pan
- 1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
- 1 large egg
- 1/3 cup milk
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 packet sazon seasoning
- Salt and freshly ground black pepper
- 1 cup salsa
- 2 tomatoes, seeded and chopped
- 1 head romaine lettuce, cut into strips
- Creamy Lime Dressing, recipe follows
- 1 1/2 cups grated Monterey
jack cheese
- 1 1/2 cups grated Cheddar
- Special equipment: glass trifle dish
Directions
Preheat oven to 400 degrees F. Grease an 8 by 8-inch
glass pan with butter. Stir together the cornbread mix with the egg and milk.
Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
Remove from oven and cool in pan for 10 minutes. Remove from pan to cool
completely. Mix together the beans with the sazon and season with salt and
pepper. Toss the salsa with the tomatoes. When ready to serve, cut the
cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the
dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the
black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed
romaine and top with the cornbread croutons. Serve the remaining dressing on
the side.
Creamy Lime Dressing:
- 2 tablespoons freshly chopped
cilantro leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon lime zest
- 1/4 cup lime juice
- 1/2 cup sour cream
- 1 clove garlic, smashed
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Special equipment: blender
Blend all the ingredients except the olive oil until
smooth. While machine is running, slowly drizzle in the oil until incorporated.
Season, to taste, with salt and pepper.
Rich |
Promotions
This is a first!! No one had exactly the correct answers. It asked "Which statements are correct." 1 thru 5 were correct.
Here is this months riddle - A caveman named Unatug died in 4284 B.C. A caveman named Onotug died 120 years after Unatug was born. Their combined ages when each died was 100 years. When was Onotug born?
with RIDDLE in the subject line will recieve a free one night stay.
Check our calendar at www.winecountryrvpark.com and find out when we have Toofur Tuesday and get a second night free when you check in on one of these Tuesdays. |
On The Wine Front
I have been encouraging you to come over to Wine Country and enjoy the patio at one of our winerys but unfortunately until about three weeks ago you needed an umbrella. Well - summer is finaly here and the evenings are perfect. So come on over and enjoy.
A beautiful afternoon at Olsen Estates
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