Use these recipes while hurricane season is in full swing

There is much to the hurricane season. It is decision time. It all begins with preparation, and then it is wait and see; do we stay or do we leave?

Those of us who have lived here for many years sort of play it by ear. We prepare, and we pray. We pray that all people in hurricane regions will be spared, and then we get a bit selfish and ask for a little more protection for those in our region.

When the names of the hurricanes are released, I begin to wonder which names I will remember because of their closeness to us. I think of a few memorable ones -- Hazel, Gracie, Hugo, Floyd and Katrina.

When Hurricane Hazel came through Myrtle Beach, I was still living in Columbia, and I remember my parents talking about how terrible it had been. Being young, that was just talk. It was different with Gracie. I was a new teacher when Gracie hit Beaufort. My housemates and I did not know what to expect.

It was our week on bus duty as teachers at St. Helena High School. It was Friday, and high winds were blowing. Sand was everywhere. It was payday -- our first real check. During those years, Beaufort County schools issued a check at the end of the first week of in-service. It was just enough to shop and get ready for the school year. In those days, teachers did not have much of a budget for supplies, let alone equipment. Adding to this, we were young and knew nothing about hurricanes.

It was a weekend, and we would not be able to go home. We decided to have a wonderful time playing games and enjoying food in our house on Meridian Road.

There was just one bridge to connect Lady's Island to Beaufort, and it was wooden. At some points on the bridge, one could see the river underneath. There was talk that we might become isolated, so we went shopping. Never did we think we would lose power, so we purchased food that we could prepare with our gas stove.

Were we excited? Yes, and as we sat at the window and watched pine trees bend like matches, we said to each other, "The hurricane must be passing." We watched the movement of trees as the wind and rain provided drama right in front of us as if we were in the Breeze Theatre. There was action but no lights, and we did not have cameras or telephones-- just a gas stove, a freezer full of food and loving care. Old folks would have said we were "wet behind the ears."

When the hurricane season is announced, I start getting things in order, still hoping the storms will stay in the waters and everyone will be safe. The season is long and unpredictable.

Plans have been discussed about what my family would do if a hurricane hits and where we would go. Hopefully, we could just stay at home.

When Hanna became a tropical storm, I thought we could stay home, and that we did. A mild wind can cause the loss of electricity, so we prepared for it.

I began by checking on a few friends and decided to spend the day reading magazines that carry recipes.

Each month, my friend Mary St. Louis shares Bon Appetit magazine with me. The September issue is quite interesting as I've been experimenting with sandwiches. Usually, I try different meats and breads rich in fiber.

When I shared this idea of sandwich making with friends, I was reminded not to forget my roots and make a few bologna and cheese sandwiches. I promised that I would and planned to share them.

So, Hanna gave me time for reading, relaxing and fixing new foods. As you watch and pray in the next few months, try a few new things. Hurricane season can be stressful.

Smoked Turkey, Blue Cheese and Red Onion Sandwiches

1 1/2 tablespoons olive oil

2 (8 to 10-ounce) red onions, cut into 1/2-inch thick rounds

2 1/2 tablespoons red wine vinegar

6 cups trimmed arugula leaves, divided

3/4 cup mayonnaise

8 1/2 inch thick slices seeded wheat bread

12 ounces thinly sliced smoked turkey

3/4 cup coarsely crumbled blue cheese

Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.

Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 1 1/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

Sweet Cole Slaw

Shredded cabbage for slaw

1 can fruit cocktail

1 1/2 bananas

Mayonnaise

Sprinkle of sugar

Juice of fruit cocktail

Mix cole slaw with drained fruit cocktail and banana slices. Mix mayonnaise and juice to taste with sugar. Mix all together and refrigerate.

Buttermilk Salad

1 large package orange gelatin

1 large can crushed pineapple

2 cups buttermilk

Whipped topping

Heat gelatin and pineapple with juice until gelatin dissolves. Let cool and add buttermilk. Let set until almost congealed. Stir in large container of whipped topping and serve.