The Huron Area Master Gardeners are having a plant sale on May 16 from 9 to 11 a.m. at Horizon Hall (former Women’s building) on the SD State Fairgrounds. There will be annuals, perennials, bulbs, houseplants, vegetable plants, yard and garden items.
The Huron Area Master Gardeners (HAMG) provide assistance to SDSU Extension in disseminating ornamental horticulture and gardening information to the public. The volunteers are trained to provide research-based horticultural information to help others improve the quality of their lives and surroundings through education and activities.
Initially, each Master Gardener receives approximately 60 hours of training and gives back a minimum of 50 hours of free public service to the community. Each year thereafter, Master Gardeners attend educational activities and do volunteer service. HAMG meets every third Tuesday of the month at 1 p.m., at the Lincoln Building (former extension building).
Seven Layer Salad
From Nancy Tofflemire
Ingredients
½ head medium iceberg lettuce, shredded
½ cup celery, coarsely chopped
½ cup red or green pepper, coarsely chopped
¾ onion, coarsely chopped
½ pkg (10oz) frozen peas, cooked and drained
1 cup Miracle Whip
1 ½ cups mild cheddar cheese, coarsely shredded
4 strips bacon, crisp-cooked, chopped OR ¼ cup Bacon Bits
In large salad bowl, arrange lettuce, celery, peppers, onion and peas in layers.
Spread miracle Whip evenly over peas, then sprinkle with cheese.
Cover and refrigerate for several hours. Sprinkle with bacon just before serving
Zucchini Cake
From Donna Steele
Ingredients
3 eggs beaten
2 cups sugar
1 cup oil
3 tsp. vanilla
2 cups shredded zucchini
3/4 cup chopped dates
1 cup chopped nuts
2 cups flour
3 tsp cinnamon
1 tsp baking powder
2 tsp soda
1 tsp salt
Mix all above ingredients and bake in a bundt pan for 1 hour at 350
Frost: 8 0z cream cheese, 2 cups powdered sugar and 1/2 stick butter
Mandarin Orange Cake
From Shelly Wilson
Ingredients
1 yellow cake mix
1 cup oil
4 eggs
1 can mandarin oranges with juice (11 oz.)
Mix all together and bake at 350 degrees for 30 minutes. Cool
Topping:
1 carton cool whip
3 oz package instant vanilla pudding
13 oz. can crushed pineapple with juice
Mix and put on top of cake.
Sweet Potato Pecan Crunch Casserole
From Twyla Folk
Ingredients
4 large sweet potatoes, cooked
1 cup sugar
¼ cup milk
6 Tablespoons butter
2 eggs
1 cup coconut
Salt to taste
Cut sweet potatoes into pieces. Mix all ingredients together and put into a greased 9” x 12” casserole pan.
Topping
1 cup pecans
1 cup brown sugar
½ cup flour
6 Tablespoons butter
Combine topping ingredients. Spread over sweet potato mixture. Bake at 350 degrees for 35 minutes. Serves 8.
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