tag:blogger.com,1999:blog-4574735445125842152024-02-21T08:58:22.770-08:00Preparing the HarvestRecipes from the heart, from our home to yours. New ones, old classics and soon to be favorites.
Just as there is a harvest of foods at the right time of the year, there is a harvest of souls for Christ at the right time for those who are prepared and ready for the task at hand.lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-457473544512584215.post-56470286776450672282010-02-18T17:10:00.000-08:002010-02-18T19:04:27.717-08:00Sorta Swiss SteakSwiss steak is a comfort food in our home. I have a recipe I have used for years - but it requires my slow cooker and this morning I decided I wanted <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Swiss</span> steak - but my meat wasn't thawed. So I went online and did a search for a different sort of recipe using cubed steak. Most of the recipes were for "chicken fried steak" - I didn't really want that - so kept looking til I found this one and decided to give it a try. The name alone was intriguing.<br /><br /><br /><strong><span style="font-size:130%;">Sorta Swiss Steak</span></strong><br /><br /><br />1 lb cubed beef steak<br />1 cup flour, divided<br />salt & pepper to taste<br />2 tbsp oil<br />1 large onion<br />2 cups beef broth<br />3 tbsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Worcestershire</span> sauce<br /><br /><br />Our grocery store has a regular deal which is 5 meats for 19.95. The variety changes week to week and occasionally they do this and you get the 6t<span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">h</span> one free. The prices are amazing - you pay 3.99 each and on the week that the 6<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span> is free - the price is even better. I tend to watch for this deal and stock up. Last week they had cubed steak as well as other great meats included in this offer. I filled my freezer. For this recipe I used 2 lbs of meat because I was feeding 6 people . Each package had about 1 lb and 4 pieces of meat.<br /><br /><img id="BLOGGER_PHOTO_ID_5439777239090422514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZl1rmlEDeld5E80pMBqp1Un7pVDkVl-pvfIy1GLIlE6V9czyBlq_zMk4qDHe0EVitWHbexphXXm9aMRcMYm05tfJdOTjDbJhJh-jEI1w5PS89ss7siXdOi28qtuqnqnBmM-LIKP1vIU/s320/100_4248.jpg" border="0" />Preheat oven to 350 degrees. Salt and pepper the meat and dredge in flour.<br /><br /><img id="BLOGGER_PHOTO_ID_5439777240418319970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyPDXMGse48yBNpIjxulk7ynLQybHfMy14FSEzZRnhIQwg9V3Tu7rcVW4PRm91kNrbBY_vY52NQTVYE056ZsS85OYZKjI4HxdJ642RjDVwmrlpYsddBl1Ai8_HFw41GqsgYAPeNgUfr0/s320/100_4247.jpg" border="0" /> <div><div><div><div><div>Set aside and finishing dredging the rest of the meat.<br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5439776281854627954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPagpJVRqUkHXvN9W0ctvJ6Yyy46UFbdwMkzBpSqkg4DfNgl1Fy3GijkvM1lt7YVvWi2HeINGgqx5SMUSG0spc8lGeWPzORDhuudGbdjAYlItdx9-N6mfdxSz3WwPsyOnMWeZW_FWnwE/s320/100_4252.jpg" border="0" /> <div>Heat oil over medium high heat. Brown meat 4 to 5 minutes total. Not cooked - just to get a nice crust on meat. </div><div> </div><div></div><img id="BLOGGER_PHOTO_ID_5439777231250025202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YSNRJBnevDVZd6GoiSa69PS-gfprDeZqtoLci-h_YQZTT5TcRQ9JmpoAWd6ta7Ts9vovYzk_aNng2v58VxMMJreZFmtLWY5_rtLzBqyRms9spVvS5XjZ5CWMZRL7xGzXjkMDG2yxNqw/s320/100_4249.jpg" border="0" />Once meat is browned, set aside on a plate and continue to brown the rest of the meat.</div><div> </div><div></div><div><img id="BLOGGER_PHOTO_ID_5439776291867615650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQJ2uQH8f2ZfeE1iWsVFxANWOe4F49dUzzzMGY3a3VIYl4z1dHNoML8gMYxDrt02MHufi9jQy4guZViuEfG5XdHObK-9nFbrT8leFwUXhnictp8HkUullxsRjw4Gmtyqb7RHNiGLhCrw/s320/100_4251.jpg" border="0" />Slice onion into wedges. </div><div> </div><div></div><div><img id="BLOGGER_PHOTO_ID_5439777244927997106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQWzeRPCGkhg-jJ-qOyi7ntejGzHhHQ-XI9BGmUPwW1MgBIFKU_0yFYW6ZORhKzv5eaPIZCHX6bIELVkRxXcUT3psdEYufiODeAH3CI9UvPcKOarJXO35iuiDp-zegX_utfvGYHiEsmA/s320/100_4245.jpg" border="0" />Layer onion in the bottom of a roast pan and top with a layer of meat.<br /><br /><img id="BLOGGER_PHOTO_ID_5439776265818970386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIA0RbYY1yl2yAYSlO8p1XzuWyztMHWE5tRH1lr34Aa1QgfMI4Qan5W8y3UU20l0w0OVcFAvnEJhAu9a3mHzmS1hUuEJzGrAZi5PParswytFRaz8slGlTFn6G8DdGFiluC25JSPCKLw0/s320/100_4257.jpg" border="0" />Continue to layer - I had 3 layers of onion and 2 of meat. Pour beef broth and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Worcestershire</span> sauce over layers. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5439776279330891522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJsDy8dVfBNYn_zpp5uapX1-p73HTSRd8r2rb8EbsVq3z6kT3dYKFQ5ZMN1_I_b7Ysm7eteUyw9CDagoGdckvX6zYUE2_EoNNjQzgwNRziJua03cXqKxTb1S7ZWbgQekI9s2c9ZHOoRc/s320/100_4255.jpg" border="0" />Cover and bake for 2 hours. </div><div><br /><img id="BLOGGER_PHOTO_ID_5439776257206207986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLvv6NolsSOMpeqaX5dHbkq5zDWDIzxS4l0dtlKvBu9Y4CKQDiu8z72UR2g7xxJ6U-2fLWrzoZj9EYmT6Att8yWDWC2OpFsqPsL5Rk4P7h5vbFn0LmTo03tf8qSRkkrAseG4vh5m8rIo/s320/100_4258.jpg" border="0" />This is the completed dish. Everyone really enjoyed this version of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Swiss</span> steak. I am not sure if I will ever go back to the other. The meat was incredibly tender. The onion picked up some amazing flavors. My husband raved about this.<br /><br /><img id="BLOGGER_PHOTO_ID_5439758959275717490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlotwDToJ_XO7p4Bn8cl5hU8rSloSkGJgHrXxyK7FeilFFt03M2VZSZnO0NmZoUMJBYa7hg7q7M99xVQ7RKOPIXDQ82fjcj_3h8iaXtN8qFDWPnlpEBD2IIouun1SV-guovbqOHh54JM/s320/100_4260.jpg" border="0" />I served this with beets (frozen by me this summer), boiled <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Yukon</span> gold potatoes & peas.<br /><div><div></div><br /><img id="BLOGGER_PHOTO_ID_5439758952974147202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQXxb5Le6J9ZMANuHjIDCp2FYG41D-_XlxGIArbQIFAeSg5eVtiKRnAnzAF_vfGGnVOZg1kY2vymBmFA14UYFZwT9Q1zcJ01LTGQEXCzaRbkgZLh1odQU_PWyKVbJzByRgJ2dkvImahE/s320/100_4261.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5439758949751915074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxm0Y5ChsKcJF43HbRLFoHu5bb4GQ2DGh7IMoPDeOHV_8hk4cWmXET0Kq7KJ2vSCycu9KU1UTFLLiZ0f4i2M1XuT3XJK-XPvGMjbdfW_T_yYmWPcDdD2L5aUTadFmZHudLCFubhraiQk/s320/100_4262.jpg" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5439758942911276498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5I0VoWf2EloIGYGGYCPJMTO3oJaqZaHeMlT1vWCYXSyCFQCXTDBnk8gAujjSxBmfziBMq4ELH5GRGuUY2pbgGZUSpCveo3AQw5e40DeYrgYTeTfg6WI0ZC4Xjic7TJcY6aUz2t-_iWs/s320/100_4263.jpg" border="0" /></div></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-14857182090561283242010-02-16T19:22:00.000-08:002010-02-17T18:44:41.704-08:00Oven Baked Chicken, Mushroom Rice Pilaf, Tossed Salad<div><div><div><div><div><div><div><div><div><div><div>I love fried chicken - but not very often. It just isn't good <span class="blsp-spelling-error" id="SPELLING_ERROR_0">for</span> you. So.. over the years I have tried various recipes for "baked" fried chicken. Finally one that is a keeper. This was nice & crispy.</div><div><br /></div><div></div><div><strong><span style="font-size:130%;">Oven-Baked Chicken </span></strong> (serves 8 - 10)</div><div><br />1 tbsp butter</div><div>2/3 cup Bisquick mix</div><div>1 1/2 tsp paprika</div><div>1 tsp salt</div><div>1 tsp garlic powder</div><div>1 tsp Italian seasoning</div><div>1/4 tsp pepper</div><div>1 cut-up whole chicken (mine was under 3 lbs and I was serving 7 people so I bought 2 chickens)</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439396948227990882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbkiBtoX66Z0SFwwxl09Y_xwls3PMXguEqt3D4Qn2C340BAaJvrTo8ZbAcDlkoMlOrUXZm7dV8VYsG1rHfdgOgeWklRRND_4dyP5qJm7gjQcSLoPIoBP6b_oMOUEj3lLaMXh-XyD4kuQ/s320/100_4216.jpg" border="0" /></div><div> </div><div><em>My grocery store had whole chickens on for 99 cents a pound. They also had the same chickens cut-up for the same price. I bought 2 of each. I love oven baked whole chickens - and then use the leftovers for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">sandwiches</span> or on a salad.</em> <em>In each package of cut up chicken was 2 breasts, 2 thighs, 2 wings and 2 drumsticks. It also included giblets - which I tossed in the garbage. </em></div><div> </div><div>Heat oven to 425 degree. In 9 x 13 inch baking dish, melt butter in oven. (I omitted this step, didn't think I needed the butter although next time I would spray the pans for easier clean up. One reason for the butter is more about putting the chicken in an already warm dish.)</div><div> </div><div>In medium bowl, stir together Bisquick, paprika, salt, garlic powder, Italian seasoning and pepper. </div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5439395332027130306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakRgS5c6mxvbfrThplDx4JUMB57bw628-OfNb1MWT3oDZdq2Hh7hDz2usWjwkYSpQCNZC8mEtXg8RPc4-uHnz_0MyKVtwLwHFhQnprydZZvze8PRp6RFin7K1hhpa2sBsw-Ga41QVDM0/s320/100_4217.jpg" border="0" /> Coat chicken with mixture. Place skin side down in heated dish. (oops, apparently I missed this instruction....I don't think it really mattered...but will try to remember this next time and see if it makes a difference.)</div><div> </div><div></div><img id="BLOGGER_PHOTO_ID_5439394467574940386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BNzMqOt71-paL4Brtjw1kHEUMRrBVNVB9jwDnzlwTwcw9KtMqxyRb0pyg0ZdAWpmejQlZtJJHpjyiH08v6gYxvjHclnG14f63vnW06nhIUi0GWa8D803DrQdyxyKuEzNNxTNbr4nETM/s320/100_4220.jpg" border="0" /> <img id="BLOGGER_PHOTO_ID_5439394449956035634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4d7TDmym3QYGA_eFiPbuSV00RcolrIIrShBgD6VTKd0r11H-HmIrnvuu8-I36czuYkwjg7bSvdODhNCOYix5AIqaWlK8vaV6Kfyx0L8WtMLaugW2hgY81XUssse6Lmt5RJf_4P0BYps/s320/100_4221.jpg" border="0" />Bake 30 minutes, turn chicken and back another 30 minutes, or until juice of chicken is clear. <br /><br /><img id="BLOGGER_PHOTO_ID_5439394462193063874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjams-8ThvncX_aXNgS50g3wzK_w9IjGt4rSG2D58wUm9AsNoT6J__DmFnd2zikU1Lq2RpkjYPrV3f_EUw0qbSx7mqfhIVB1npDv7GuuoYSTobBT6rDPfqy3GE7hTUaug6-A6tfhDtEgYU/s320/100_4230.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5439394457650447298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77R6adMuh2JJFrrVb4q9jwLRejVc4ic3BjHPqJqChyQJginq2Slni7pjpD8ElqCvchIlm7uK2cy8Ydi_7z9Qygp74XoQ5LnnIjpT1y5JXwIJ2oHvxjRpTaQH-biIsVVMeaKZUx6BqZi8/s320/100_4232.jpg" border="0" />Isn't the color beautiful? The skin was crispy - the chicken was juicy - not dried out at all. <br /><br /><br /><div></div><br /><strong><span style="font-size:130%;">Mushroom Rice Pilaf</span></strong> (Serves 8)</div><div> </div><div>1 cup green pepper</div><div>1 cup onion</div><div>1 cup mushrooms</div><div>2 tbsp butter</div><div>4 cups water</div><div>2 cups long grain rice</div><div>3 tsp chicken bouillon</div><div>3 tsp parsley</div><div>1 tsp salt</div><div>1/4 tsp pepper</div><div> </div><div>In a saucepan, melt butter.</div><div> </div><img id="BLOGGER_PHOTO_ID_5439394440267103634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgumh6vljMa3NoLF2ndZQbYj2d6g23vbiVxu9Ps4feaXUrfsCgzN-cUf7Z6wUhGX5iLoUUgTTnUwP36DvpaRYvzgXtFliU6yeOTpNkz7aMy3z-dOhcgp7xE2NxrTNWEp2eLMBw2V4d_c/s320/100_4223.jpg" border="0" /> </div><div>Chop green pepper, onion and slice mushrooms.<br /><br /></div><div><img id="BLOGGER_PHOTO_ID_5439393181330336482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OIdQhtL0NKCNjykGWnx2J76JTPNINAF1Pg4AgeHStKIFTyon0HgCg7tGs4QK6jqh6hjjsou_8YtxpPgUEIJEAHxGyFEkpmthy0Am2-nRShrEEk9kAL3bkffBUNtDEnMjFtf7gKB535Y/s320/100_4224.jpg" border="0" /></div><div>Add vegetables in pan with melted butter, saute until tender.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5439393178256916082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_GO8sTtHquaVVgFFPxlWwA9wUah1W4KxGhvXR7XEqczNdMVK-JQGuIGqqss-xKAFPrzGrJcUkbdqcZD1KUV10z5TWZIOCgV5Uhi0qagyKvzMRWN-_pPw4l4rAbZZgbCR9avPvUUzLC0/s320/100_4225.jpg" border="0" />Stir in the water, rice, bouillon, parsley, salt and pepper. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439393173895623954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uAnfwuc1AtJBKZhbMGzJCHwH6dfvs_QXkxMa7giyMI3hUb4HzneLxCx2vrBNjskdMunVoszJLiYqvPLZo_dcbdShDaJEZrstIYFxes67dcLITctzI30fCjw6iBPCOFAX3MPm9NGHiSE/s320/100_4227.jpg" border="0" />Bring to a boil. Reduce heat. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439393168535552706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiew_Ne-O28T-jJyBCvLhrYNFcAx5a2LGkDVGDXpoS9ijltoKyz3vgZvhkBTl5ZdppzPeDpsPyfCXJW8ItrYTl0gcFtmswWXiv3KA_i5UtQPD3IqZ9Ly7zRVyOk067WA5BVSZKdNkN2lqs/s320/100_4228.jpg" border="0" />Cover and simmer for about 20 minutes on low, until liquid is absorbed and rice is tender.</div><div><br /><img id="BLOGGER_PHOTO_ID_5439393161158822802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYTCIfRXdDxZwIwW5t8uBfOl1TJZLMZk5As-Bc4dkG5fhue-l7pcW3UccWnIUdWYIvwNr8_LwILTes1d5yKJ2awlsJfUvfGQlSZ25L9XTmtt4Ef5bwpfsoPw-jPUEvIUzwa8UfJWnG7k/s320/100_4233.jpg" border="0" /> <div></div><div><em>I really enjoyed the rice dish - although next time I would switch out the green pepper for celery. The green pepper didn't really add anything to the dish - and I think the celery would add a nice crunch to the dish.</em> </div><div> </div><div>I also served tossed salad. I buy the bagged salad mix. I serve the salad mix in a bowl and then add fixings at the table. I put individual toppings in bowls, such as cucumber, mushrooms, cheese, croutons and tomatoes. The salad dressings also go on the table. I find everyone makes the salad they want to eat and what is left goes into the fridge for another day. I used to put the fixings in the salad and add the dressing - and if it didn't get eaten it was pretty much wasted as it got so soggy before the next meal. My family quite likes this and less waste is a good thing.</div></div></div></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com2tag:blogger.com,1999:blog-457473544512584215.post-56765625695973762002010-02-16T17:25:00.000-08:002010-02-16T19:21:07.144-08:00Japanese Onion Soup, Ginger Salad Dressing, Steamed Pork Buns & Shu MaiOur family are big fans of dim sum - this is a type of C<span class="blsp-spelling-error" id="SPELLING_ERROR_0">hinese</span> cooking/restaurant. I first had this when living in Ottawa way back in the mid 80's. I was a legal secretary and my boss, Michelle, would reward me for working long hours or weekends by taking me out for lunch. She took me for "dim sum" and I fell in love. You sit at a table and these C<span class="blsp-spelling-error" id="SPELLING_ERROR_1">hinese</span> ladies wander around with carts and different kinds of dishes. There are many different kinds of things - mostly tiny little parcels of food a<span class="blsp-spelling-error" id="SPELLING_ERROR_2">nd</span> on saucers of 3 or 4 of the same thing. You choose what you like - and keep doing that til you are full. When you are done eating they add up the individual little plates that the food is served on.<br /><br /><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div></div><div>Over the years - many of the places that we have lived have not been near a Dim Sum restaurant. It is something I look for when travelling/visiting different places. It is my absolute favorite type of food - hands down!! We have made some of the foods at home - but it is hard work and fiddly - and so much better when you are being served - <span class="blsp-spelling-error" id="SPELLING_ERROR_3">lol</span>. </div><div><br /></div><div>I have also discovered that many C<span class="blsp-spelling-error" id="SPELLING_ERROR_4">hinese</span> markets/groceries carry some dim sum in the freezer section - so we fill up when we can. </div><div><br /></div><div>A week ago Friday we found ourselves in Cleveland and found a sweet little C<span class="blsp-spelling-error" id="SPELLING_ERROR_5">hinese</span> grocery with a wonderful couple who run it. We bought a bunch of dim sum, steamed pork buns, dumplings & <span class="blsp-spelling-error" id="SPELLING_ERROR_6">shu</span><span class="blsp-spelling-error" id="SPELLING_ERROR_7">mai</span> (a little parcel of shrimp and other <span class="blsp-spelling-error" id="SPELLING_ERROR_8">yumminess</span>). </div><div><br /></div><div></div><div>Another restaurant I love is a Japanese Steakhouse/Hibachi style. I love the soup and the salad dressing they serve. I did some searching on the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">internet</span> and found recipes for both...so for supper tonight I decided to make soup, and salad and steam some pork buns and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">shu</span><span class="blsp-spelling-error" id="SPELLING_ERROR_11">mai</span>. </div><div><br /></div><div></div><div>Here goes - pictures and all!! </div><div><br /></div><div></div><div><strong><span style="font-size:130%;">Japanese Onion Soup</span></strong></div><div><br /></div><div></div><div>1/2 stalk celery, chopped</div><div>1 small onion,chopped</div><div>1 tsp grated fresh ginger root</div><div>1 tsp minced garlic</div><div>8 quarts chicken stock</div><div>3 tsp beef bouillon</div><div>1 cup chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_12">shiitake</span> mushrooms (our grocery store did not have fresh, I used dried)</div><div>2 cups water</div><div>1 cup Baby <span class="blsp-spelling-error" id="SPELLING_ERROR_13">portobello</span> mushrooms, sliced (we have these - if not button - or leave out entirely)</div><div>1 tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_14">minced</span> fresh chives</div><div></div><div><br /></div><div>In a pot, combine the celery, onion, ginger, garlic, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">shiitake</span> mushrooms, chicken stock, beef bouillon & water. Place the pot over high heat and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.</div><div><br /></div><div></div><div><img id="BLOGGER_PHOTO_ID_5439033554885988994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPmJ8lZJmp5ov54bo-puBYgA_HjMJ4Ptzr2rex8ZJA2rbQf_48H168co2fFw3M4CLgsr1tRnM38kOmqxxmZhjWJXNLPfT97_MkHWBziX12KgJUASpqCvDRTfYVil_Tr181QUwZPuGx1A/s320/100_4195.jpg" border="0" /></div><div>Here is the package of the dried s<span class="blsp-spelling-error" id="SPELLING_ERROR_16">hiitake</span> mushrooms I purchased. I just broke them apart as they can't really be sliced when dried out. Normally you rehydrate them in hot water and then they can be sliced etc... Because they were being boiled and cooked for quite a while I decided I didn't need to worry about them. They were fine. </div><div></div><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5439033196235411330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3NbH3BvxedVIAts_hJwxRPmwG54zhpblX6blD_Ss47d0HYiKIXLnDmmEXKvM3ILdBtOpCJzQNPgbMt1jAWE3l_DHrG-1nK5XDwnn3wTa83x0TZDnkImi5vT1VPXuyVvAKmGE4FtACT8/s320/100_4202.jpg" border="0" /></div><div>Slice the baby <span class="blsp-spelling-error" id="SPELLING_ERROR_17">portobello</span> mushrooms. </div><div></div><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5439033176984669618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOMXbC6Z5yLh_77sYtajq6cZIbpJFZt62PRY9gLkHsYS-GQKugZj-wFhpurRVQ6S6RJnO_GZN0PBfPmaIkV7eV2DxUw56tsZzvz41DM-j43ZZw_nGuiCJIWW_lv7Dhz7Xg7BL8XDexwM/s320/100_4206.jpg" border="0" /></div><div>Place them in a pot.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439039973097478802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUL5tCYmw2qwYEMsW7Wzk4M9jMjmKR8dTly4DcNjz4SgmC3yeuQwkE3tQO1MNI5DE9zsAxay3qNjqLi1takM1zHJtLhmZ03sem2OOehmxIvf4tj8Q4bvsBcS28flJTh0ErPYvv597AgXc/s320/100_4205.jpg" border="0" /></div><div>Slice the chives and place in bowls - waiting for the soup to finish. </div><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5439033159972658898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgwwWSGmYSOLOktXTRnJBuB1p1EQ3ENAp8RwL7Z2YShohqX2bb3gVNMqphnaANmKPFYOCB2hDwTPula4BNtXOJcSv2kHofGoqTiCdtQ6kaONmtiXuTJ6gHOF8bzWqKkcxglU9tsX05Qw/s320/100_4208.jpg" border="0" /></div></div><div>When soup is finished cooking the 45 minutes drain over a sieve into the pot with the baby <span class="blsp-spelling-error" id="SPELLING_ERROR_18">portobello</span> slices. You have basically made a stock from the original soup mixture. The soup is now ready to serve into individual bowls.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439033165647452834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKf07dRgaBZaeXFfF51MK4Va7Wg49bG7AyuGTDtYNrFxdgxg_hCQa9Y7hIr7X0jG4mMkLfN_oYd-RfrfhFR63DtOb2JHSiNNGv9Xt98BDLTjhL8D1afPKjnhszQaPOdFPBO_hKMk21ME/s320/100_4209.jpg" border="0" />Here is my bowl of soup - <span class="blsp-spelling-error" id="SPELLING_ERROR_19">sooo</span> yummy-I love this!! And yes even without the mushroom it would be awesome!!<br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5439032307336919314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f0j6SdLBCaIR9Xzf3W_oGSIFamU9aSVAv08VMQdk51b4uMW55fvaL4EBIkCee35wsxCGOI0qg1BtWK5FPtOcMhO016uAtUgWjBli34EPuUhFocfsLbUXCkRdo81kt2Vwb-3fkrwKpGM/s320/100_4210.jpg" border="0" /></div></div><div><strong><span style="font-size:130%;"></span></strong> </div><div><strong><span style="font-size:130%;">Ginger Salad Dressing</span></strong></div><div> </div><div>1/2 cup minced onion</div><div>1/2 cup peanut oil</div><div>1/3 cup rice vinegar</div><div>2 tbsp water</div><div>2 tbsp minced ginger</div><div>2 tbsp minced celery</div><div>2 tbsp ketchup</div><div>4 tsp soy sauce</div><div>2 tsp sugar</div><div>2 tsp lemon juice</div><div>1 tsp minced garlic</div><div>1/2 tsp salt</div><div>1/4 tsp black pepper</div><div><br /><img id="BLOGGER_PHOTO_ID_5439032301513377890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTu4PI506-hLc8VAuOaP6BBKlKJSSTN0WQr2hOhSV20ZLLG3ZwXlAUwrRamN7Eib-q6SfuCVL8nnsyaJ8Z22cy2OaWnbOSVOtRpC-PG6eL49z-WUrvjQwg1WoCI5y68Y8YW1Fj-kxCcG4/s320/100_4198.jpg" border="0" /></div><div>Combine all ingredients in a blender.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439032296644852178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZitAksOW41Nf17izipV9KzIwUDUsX2Ij0741Cqrm9CwUM55wkT8-s-BqUk_3bpQMxjgdMJU36U2vxNkopUBipzV7mIBbuQ33-BupfubpL2T4VZ-EmBejFG96MEMdWXAlBEHAtKg0VZbk/s320/100_4199.jpg" border="0" /></div><div>Blend on high speed for about 30 seconds or until all of the ingredients are well pureed.</div><div> </div><div></div><div><img id="BLOGGER_PHOTO_ID_5439032292631696258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmITyw3ddgM9QLjsFD2QUeOg65KLjhLQdT7xPenlIkKHVd3us3gHqsWhf28ZnKHUrJUsBNCvWN79BZkm_8KYgDeO2a0iYwwUrthjvHfHTP9UkPQQ2ZCRcDJJe1sn-Rk0jpooouivHamg/s320/100_4200.jpg" border="0" /></div><div>Serve on a tossed salad. I made this once the soup was boiling so the dressing had time for the flavors to mingle. Very yummy. Leftovers ...yeah me!!</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439031416870212274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46z9R6hy8cvK8BcNUKcj8H5cgtu1efptl0wA29bNuZolxOptN4R5yDGAQZScpgRyTnAQw-H_qZzuuJGtcV4YnH4Lpr9r_GCaJmJOJeoLNRX60yuTIZcxNWgpi-oj0XHpwxaco5kp-aUI/s320/100_4211.jpg" border="0" /></div><div>The picture below shows my bamboo steamer - there are 2 layers here - and each one has cabbage leaves on the bottom and the dim sum sits on the cabbage. Place the steamer, with lid, over a pot of boiling water. The cabbage (lettuce also works) keeps the contents of the steamer from sticking. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439032286505024642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-dUdsU27q3_T2-rRLwFUaSd8O8pI5BlF2Tzj1GMtXD064_12OjcbbXlJfZ5IbQDi5stXwQivafkEmCENmT1JPSXAMP0Rqib5ud2GZIRU_zPfEB_eEiISeQjSGSarZip3w5l3v24CxH0/s320/100_4204.jpg" border="0" /></div><div>Here is a close up of the pork buns - these are mini - normally they are about the size of your fist. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439031414016005442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPzilvgOqkD4s89z9-z94VaVxgRg3s3XieZ7ANnkLBSmbAGdUyRsbyCMjq-FOCMTh2lnjIwbZg14Rk7LwZ6EPBdBV4hlT6vsy1BFDWUFaQS7_iFb9VGtzPuUJjW_dnrlEFaqoLENxoyk/s320/100_4203.jpg" border="0" /></div><div>Here they are after they have been steamed. These are more like a dumpling rather than a steamed pork bun. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5439031406208727330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5KjHQy9fFue9S2VYoRyGReBCiLWQbzoT2fz7PwRDjM4dJ_Cf-BgrNII0qgts0kSdIOHCx03tYXF6RVASl6RpXwHa3j3JzS3oX2RA5sYOBh37iiRsLRfKUL7LPxxzGwr6YNLfd_JSsH4/s320/100_4213.jpg" border="0" /></div> Here is the packaging f<span class="blsp-spelling-error" id="SPELLING_ERROR_21">rom</span> the Shrimp <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Shumai</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_23">prounced</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_24">sue my</span>)<br /><br /><img id="BLOGGER_PHOTO_ID_5439031398892076146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3sWrX9PUPuyU-RQBVQ3SYCmK32o_2_w9hmgM2S6RaUnkbPaSl8RPteShq9AbCLW9Vncvb5_WneYU0GLzmospPvZ61ubcurOOAfMXAuBBgiza021dmT9BViUKRAnEzAzuXmXqE5I0fQE/s320/100_4207.jpg" border="0" />Here are the shumai after steaming - and almost gone too!!<br /><br /><div><img id="BLOGGER_PHOTO_ID_5439031392851827442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTndhoFQvh69GD1tXp4DiKIE2ztDXqaPb_dV0X3kl2NTLppn7HB7ZG5lOoM5cj3F-CQ0aUtJ4Bb23R2fyIxgBMjl_egdBuhUtAug1UpA9IJpJhJpw3JLKsKHprOmryizKtgrNnlqSgTRE/s320/100_4215.jpg" border="0" /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><br /><p>Yummy - if I do say so myself doesn't quite replicate Dim Sum or Japanese Steakhouse - but not bad for home!!</p><p>Let me know if you give these recipes a try!!</p>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com1tag:blogger.com,1999:blog-457473544512584215.post-18838256557392719012010-02-10T22:30:00.001-08:002010-02-11T07:26:47.433-08:00Banana BreadWhat do you know...more overripe bananas...<span class="blsp-spelling-error" id="SPELLING_ERROR_0">hmmm</span>, banana bread time. I made this yesterday and when I got back from picking up my husband at the airport it was gone!! I didn't even get a try. Fortunately I did get a couple of the banana oatmeal chocolate chip muffins this week!!<br /><br /><span style="font-size:130%;"><strong></strong></span><br /><span style="font-size:130%;"><strong>Banana Bread</strong></span><br /><br /><br />1/2 cup butter<br />1 cup sugar<br />2 eggs<br />1 cup mashed very ripe bananas<br />1 3/4 cup flour<br />1 tsp baking soda<br />1/2 tsp baking powder<br />1/2 tsp salt<br /><br /><img id="BLOGGER_PHOTO_ID_5437003602246301602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_PWoi8zPtrfR6bHmTXnWc5WgNV8g532gQ-W557nUytSbmvSC5JuEW1ZekNW55grfUk6YrGJNcI9uoqyYPsaB9IhV3FSnuKNG2mtk9z1LiUqOxhJaeRBO2hXnLFJP25ooeCuIXsGVSOQ/s320/100_4140.jpg" border="0" />Combine butter and sugar in mixing bowl.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5437003594632731202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHsCoLGSn5ib5RV9rf6GnXd-4pjsDDVkKc36bGs4x-bwmtSeo-HivOxmg8P__sShsYrDyHcqdj8_oeHLBz7-FyBaUH3JgbKC1QAA5Ta0kW92roGLUX0cDOUa-5KaFUEteKiB2Fr-CyC8/s320/100_4141.jpg" border="0" />Cream together.<br /><br /><img id="BLOGGER_PHOTO_ID_5437003267171895090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwozGuHuWk39a2xp6eOFz_b2R1BXfAb38Xc9pYbdto8ZCyQTnnqunSpuhjYoGzuJKqY6F7q08vh8IqmNsdrjAhgzlDMG5wkIEmn3OwVWEOXa9ID5f_bKDuJ7jtV1EYIYi7r4HOCjeuDc/s320/100_4143.jpg" border="0" />Add first egg and beat until smooth.<br /><br /><img id="BLOGGER_PHOTO_ID_5437003253919604370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaUOAbDf8W8xX4e_qUNex195S4UTGvxebA3mrFFrdrZDiOMe97hfX5bZ3L4rN_fL_Obo0PAKsjsoXw3bqmBFVbA0As1kkDGf2w0HdinXNX7CNyoGKSRkMElGgthyHnMEXMx5sQ93JCjo/s320/100_4145.jpg" border="0" />Add second egg and beat until smooth.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5437003252147703330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStIXNCE31q21PBywPEDqMHvPacOEMtLwwi_JDyFRA-YJUn_-rx_5PWo5_KRV67bkw8aTSw3Kwf7Nolqd2CpnqiectOUyguVHV6hl-FM5rVTISoqoievuE2NDhhC0EQ0ewPjiWraB4esk/s320/100_4146.jpg" border="0" />Add mashed bananas and blend in.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5437003248640280626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vvEYXV0p8PnOTO5ZeObos01GL02ZLoTxg-I67FMm-soCsyXCtKiTtzwKFbyyQ_7KdIEYiVd8WtGgHxVT6M-QplLJrHnV1faClZwhVLxPJ0RNmDZKsYltICT3-cxophYN_MCP5czxgIs/s320/100_4147.jpg" border="0" />In second bowl, stir in flour with baking soda, baking powder and salt.<br /><br /><img id="BLOGGER_PHOTO_ID_5437002566677697698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXdzWuU0bzhNaaKX3mWP1GXN_qyltrAdBjXe8mFN_KcJhZkZiIUOeNhwFLTao9YUvBi0aXyK3KYWzPajjPIkScKsC1RDOJ1ySdH5Hoi61-tjIrlHxMwSLopLcFlNrLCVYP1Hh9gdulJY/s320/100_4149.jpg" border="0" />Add dry mixture to liquid mixtures.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5437002563098317474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7M5Y1LR6uvKqKXXLTxkvpP4oHf-QW5l-z7CZ6NtJiNjtSPkVswc83f6WvROR44gWTndg91rMNshhVyjvt1zWyJhyeNkoWv93sLM5iWRcln85iFfYC-epEE1hyBURfUERzLU0huffWQ5s/s320/100_4150.jpg" border="0" />Stir just to combine.<br /><br /><img id="BLOGGER_PHOTO_ID_5437002553915995890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmONScpLQTLSYtYUl7DtMPgcPUlrdYg-5VjpzUZLXU-cS0RBQe5uVsfZPs5MojKP3c1u2knK9crx3vQH3fYzFaKaZqTQc5YCTqokt-Rp9RExPo9KybFoZdteRfrgw-7eb11PX7FKpdg6Y/s320/100_4151.jpg" border="0" />Transfer batter to greased loaf pan. <div><br /><div><img id="BLOGGER_PHOTO_ID_5437002547476306050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlL7FfFp32HX7BzvsLTVI4hv72RiZL-osgHrn8AFGJI8nEgVSp3L-_cm5O32IIVhxw-afIgIJc5lwCMVZtX_OJzM5V_IecCzm4uEhuRhyphenhyphenjkMSetKkJeE91c3va1nyVrPKCwHRZ6EFeK0/s320/100_4154.jpg" border="0" /></div></div><br /><br /><br /><br /><br /><br /><p>Bake at 300 degrees for one hour. Insert toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on cake rack to cool. </p><p>Unfortunately I didn't get a picture of the finished product - and like I said when I got home last night there were only crumbs!! </p>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-35002889753906646142010-02-10T22:30:00.000-08:002010-02-11T07:26:01.662-08:00Hearty Beef StewMy middle child, Nelson, loves stew. It is one of his favorites. Not so with my husband. Since my husband was away this week on business I decided to make some. I love stew from a slow cooker. The meat cooking for 8 or 9 hours really does just fall apart. This was a new recipe - and it calls for h<span class="blsp-spelling-error" id="SPELLING_ERROR_0">oisin</span> Sauce (used in oriental cooking). I liked the addition.<br /><br /><strong></strong><br /><span style="font-size:130%;"><strong>Hearty Beef Stew</strong></span><br /><br /><br />2 tbsp butter<br />2 lbs beef stew meat<br />1 tbsp minced garlic<br />12 oz pkg of mushrooms , cut in half<br />1 1/2 large sweet onion, cut into 1 inch pieces<br />3 parsnips, cut into 1/2 - 1 inch slices<br />3 carrots, cut into 1/2 - 1 inch slices<br />1 rutabaga, peeled and cut into 1 inch pieces<br />1 - 1 1/2 lbs baby potatoes, quartered, about 10 potatoes<br />2 - 14.5 oz cans diced tomatoes<br />2 - 14 oz cans beef broth<br />2/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hoisin</span> sauce<br />2 tsp dried thyme<br /><br /><img id="BLOGGER_PHOTO_ID_5436997949538846594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyVQ0lFbsrkmK2TKD4dwqagFocI-dIIIXb_PosrUegce_1gVvXktp1XoVUcpADGgzgw85Q-gWSb0p652Rpud1_A8lmq853lwn_9PJCte_c-vCHU1npled367kzvlIsUXv1oohW-wao-A/s320/100_4124.jpg" border="0" /><br />Melt butter in skilled until sizzling, add beef and garlic. Cover over medium-high heat until beef is browned (4 - 5 minutes). You might need to do this in batches. Put all ingredients into slow cooker with rest of vegetables.<br /><br />In a medium bowl combine tomatoes, broth, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">hoisin</span> sauce and thyme and pour over slow cooker ingredients - stir to combine.<br /><br />Cook on low for 8 - 9 hours. I did turn it to high for the last hour or so. Not sure if it was necessary.<br /><br /><img id="BLOGGER_PHOTO_ID_5436997971901911522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QvuGz4lx64xDVAfB6nDazn5VqfEEvJ8ez5vnULpd_3O3XiII-qeBD2MnbDNfyrP3kXh19mA3FmS_OHmBZ2UF9a6X8B7ljsOmyuB7uyoYlIGF8EBoTskBO3CnH7K42SP590_TcDq0nLg/s320/100_4127.jpg" border="0" /><br />Here is the finished product. This was most definitely a heart stew. Great flavors. A little soupy. Next time I would try flouring the beef just before frying. The flour will then mix with the liquids and help <span class="blsp-spelling-error" id="SPELLING_ERROR_3">thickening</span> things up as it cooks.<br /><br /><img id="BLOGGER_PHOTO_ID_5436997974939001362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaUgiyRgfKzh583hNIWAj51_NoJIgi6iLmfKx9Pag8HzoC-xUZHvMT3CZ2MOnXGqc6c8GXpgnRtt64M78is9TYqhP0HVgJARrScvjxNzsVrmdO4Tab0Bo6xRgeDzZaWMOhRuvsKFMq0c/s320/100_4155.jpg" border="0" />The nice thing about stews is you can throw in whatever vegetables you have on hand. I love the root veggies so plan ahead and make sure I have them on hand when I make stew.lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-83413864508625056242010-02-09T19:30:00.000-08:002010-02-11T07:24:32.725-08:00Banana Oatmeal Chocolate Chip MuffinsI have tried several recipes...banana, banana chocolate chip and banana oatmeal...this time I decided to combine two of them and came up with this recipe!! I love banana and oatmeal together and the chocolate chips are just perfection!!<br /><br /><div>Banana Oatmeal Chocolate Chip Muffins</div><div><div><br /><div></div><div>1 1/2 cups flour</div><div>1 cup rolled oats</div><div>1/2 cup sugar</div><div>2 tsp baking powder</div><div>1 tsp baking soda</div><div>1/2 tsp salt</div><div>1 1/2 cup chocolate chips</div><div>2 eggs</div><div>1/4 cup canola oil</div><div>1/4 cup milk</div><div>1 cup mashed bananas </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5436992772657427394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnr1CV1ADcN4JUCYCeNkkT5D7FWwDzPUQBB-Yaq1oPGU4u-Lyg-44vda9jD3bklBSfjE_4-qrNtn28zkOpUe1xUYJQbJceC4D_ZZtrHq5iY1tjy96RPGZ7pxJZyZE5Bz4ScxrNTsmgWAg/s320/100_4130.jpg" border="0" />In large bowl measure in flour, oats, sugar, baking powder, baking soda, salt & chocolate chips.<br /><br /><img id="BLOGGER_PHOTO_ID_5436992765934053250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOGQu0woXFHc6hmgydCktgMXyFo6lpMrrSQ_wZIoa6qy9-NmEpFS5dUbxV9_-tOZozR0Xl8gfiUoCLqEE2SZdIIMGE3iFDeWBfGfPBgaA_3ftf9kyW8aTair4L3B_oSkSSc5oFiyZF7Q/s320/100_4131.jpg" border="0" />Mix well and make a well in the center.<br /></div><img id="BLOGGER_PHOTO_ID_5436992225714866802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKw3Z-tdGb6f8dUBil4a6RiUkNkNIxb1oVzPY13embZs65dWw00h02zPU8AvLCNCARbjyh5xxC4cxHTIv8HFK9b_J4aeBxypxYFOlOfUhfs1rH9deNCiQf_iEFeprHhAc7jRMbhf_8T0/s320/100_4135.jpg" border="0" />In small bowl mash bananas. I do this with a fork - it seems to separate the banana better than a spoon.<br /><img id="BLOGGER_PHOTO_ID_5436994198380238498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHW5sbz8-TkrKTSRbxrE_sQZY3_Z684OPj8VeSL27BDA3Cp_sT0P2H2XRAjXNjMDHEcRH5t3HgXoEv2YYAOavl2AL2empTuhhFH5Njv6dhNMC2MYpnNf9XxojrQTimIjwaGQX0X1K3AI/s320/100_4132.jpg" border="0" /></div><div>In small bowl combine eggs, oil, milk and bananas.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5436992759772016818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVcdGZoFmMdPmxgMZdD7BEu19p1oXIvE_apIpxYZgJscl7LXnx7ub2FBGh2ActYZxayxRRQ8GM_fDUYCtfphQH880wQqEevowhRUAxQ4Xsf89GLb4GNSKf5y84O_eYn6WaIp4McyKAOg/s320/100_4133.jpg" border="0" /><br />Mix well.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5436992229300513858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NS99Y5knUt1_WAeYdKUYz6Ab7ZGx-z4tYvAZ5TeNWPVLW1mLFuFOBIgJpIDgJ1IfA7e7PJGqOhdymSQbcH2uZKsU7dFrzsAYI0gJvpAl8MyJz1MEhuK518CC_WVAUOnK9l0xj6vtBfI/s320/100_4134.jpg" border="0" /><br />Pour liquids into the well in the dry ingredients.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5436992219485442770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJNQpmdvXa-PZTlyQRY3t7ze__Wioxj5EyRDnQXSzXWGKRv3MjSME1v0iQKi2ZVBePsLP9c-oCXW9CVaoXGwK0EfRRmWnKall2hVs2CqjSEhrjFXoT3Z43Uh43f5Fo3xl0ciAdocUUJY/s320/100_4136.jpg" border="0" /> Stir just to moisten. The batter will be a little lumpy. Fill greased muffin cups.<br /><br /><img id="BLOGGER_PHOTO_ID_5436992214497441282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pJlyXg3XwgwkRoYEH7pRVF19vFJj_8ifUJgICs1aK3AiiyMNnuggGMvKC7goaivrpQOUyG12MuMOFBjGaGELlFLhJlAt7kw3RmDxFUmwHfOCyjc4mrz8xLwMYrnkBtuMXzwkoNFr1QE/s320/100_4139.jpg" border="0" />Bake at 400 degrees for 20 - 25 minutes. This makes 12 full muffins. I prefer them a little larger.<br /><img id="BLOGGER_PHOTO_ID_5436995666071797250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUmgWi8iIuZ4y7pezhr5ZBpWpzhrxZN4-eQenFCttXB6V5a9wRxcTkvz0b3xgtvOmjxxJDDn0JI3Z6nokucpRYqFoDcuXFtrVaaR-HR4ec9OATX4vBLhVeRUyy0tbGoQaN6mSmy7EhNo/s320/100_4148.jpg" border="0" />Here is the muffins all warm and toasty brown. By far the best recipe I have tried.<br /><div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-15261805968496266452010-02-08T20:00:00.000-08:002010-02-11T06:16:43.950-08:00Simple Chicken BakeThis is a nice simple recipe - throw together - put it in the oven and relax...or do one of the other 100 jobs that there is for us mom's to do ;0)<br /><br />Simple Chicken Bake<br /><br />1 1/2 cups long grain rice, uncooked<br />3 lbs chicken parts, skin removed<br />1-10 oz can Cream of Mushroom Soup<br />2 cups water<br />1 pkg of dry onion soup mix<br />1 tsp paprika<br /><br /><img id="BLOGGER_PHOTO_ID_5436987294565123842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQuvGXhbN8OtCrZue6QLFMTazXvkeRHqLxXmykv856vo5RSCZ73o51-GSSI3EPimrxjqEfRc68W1jOULlQbsemIqpmRa7fd1BC6yYfAdBkt97fb6EH1O2ar3Z4c1t5NdZBe7kGAUTkeo/s320/100_4114.jpg" border="0" />Put rice into a 3 quart casserole.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5436987292011655554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2qP9qpJB0h0KIUe7MU5H1XAB5yie5bJwnK82DohLsv1rDbE3uWECZpPvf4T6mUBUe7Ux_bOjIslq0Aqy_LzIMtXwopaRSC2GgQcY4XfBL_JokvBa5pPLq6jCN7y7KERbJc6K8vsoY38/s320/100_4116.jpg" border="0" />I purchased chicken legs with the backs attached and cut them apart into the backs and the drums. I then pull the skin off. </p><p><img id="BLOGGER_PHOTO_ID_5436986904084316914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQfRNOdjdYTs4qcEemotLLr5-xm_tSW1jj465m3NITLiF7C56vP2N7S8pJtaNjMIY5XBLqfjq9iurGnSKHl0oDVj3oZPpmTE5c037nYHRo6t74h9w111cJg5lXmnyC135122fa0FOvfc/s320/100_4117.jpg" border="0" />Lay chicken parts on top of the rice. </p><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeqlIAwZWpLsom0aXzYk8wnlB8GNPqu3qCNm0grBkIw-xAwZJOfAtJliCB9PZpWxXRjCJ_qZ5DtDOcplc6zYXlaVi3Na__fKDXB4NrYY4wGB7BYFUtr-r638nz_m4fJf0qFns8aOFwiI/s1600-h/100_4118.jpg"><img id="BLOGGER_PHOTO_ID_5436986898197958850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeqlIAwZWpLsom0aXzYk8wnlB8GNPqu3qCNm0grBkIw-xAwZJOfAtJliCB9PZpWxXRjCJ_qZ5DtDOcplc6zYXlaVi3Na__fKDXB4NrYY4wGB7BYFUtr-r638nz_m4fJf0qFns8aOFwiI/s320/100_4118.jpg" border="0" /></a>In medium bowl stir the soup, water, soup mix and paprika until mixed well.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDoJShbx2_vzZE4GVz9suOljrhfWfkUdzsYCgfLUr5PxdLVnl8unmF9ax1jNBzwp962039ZaxebWN9zDOeKusbGPZYQvwfNAsFaU22ssqMkO3_bvKW-ttDOuwAXpj0dV_-0IHLFGFrzc/s1600-h/100_4120.jpg"><img id="BLOGGER_PHOTO_ID_5436986894105657954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDoJShbx2_vzZE4GVz9suOljrhfWfkUdzsYCgfLUr5PxdLVnl8unmF9ax1jNBzwp962039ZaxebWN9zDOeKusbGPZYQvwfNAsFaU22ssqMkO3_bvKW-ttDOuwAXpj0dV_-0IHLFGFrzc/s320/100_4120.jpg" border="0" /></a> Pour over chicken.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcL6MvQEW903tr7sAWYsF1FcC__jS6zkfTCZb3AYp07bDr4JtTH0amVFhpFkIGfQg0L0Opv6I6FW74VUp7C-SilE_b55z0T2KksmqsXrAB8wBUdg-92vIFuv3MAQz5f8gVmMEe51XdhUI/s1600-h/100_4121.jpg"><img id="BLOGGER_PHOTO_ID_5436986893592326258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcL6MvQEW903tr7sAWYsF1FcC__jS6zkfTCZb3AYp07bDr4JtTH0amVFhpFkIGfQg0L0Opv6I6FW74VUp7C-SilE_b55z0T2KksmqsXrAB8wBUdg-92vIFuv3MAQz5f8gVmMEe51XdhUI/s320/100_4121.jpg" border="0" /></a>Cover and bake at 325 degrees for 1 1/2 hours til rice and chicken are cooked through.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1PMCVDVXh1OO0pzpkJcUG3k8t0kvhiBr1zEzxLDMQSnCieeDQlu4uzbpGQPobBU2lQqqPVkzMuJ1JpD-4PywbinlNEFsub5jqaROuz1e_jOOPrwuTOTAlGOXP1A3RgjZXziERihCNfE/s1600-h/100_4123.jpg"><img id="BLOGGER_PHOTO_ID_5436986886163472626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1PMCVDVXh1OO0pzpkJcUG3k8t0kvhiBr1zEzxLDMQSnCieeDQlu4uzbpGQPobBU2lQqqPVkzMuJ1JpD-4PywbinlNEFsub5jqaROuz1e_jOOPrwuTOTAlGOXP1A3RgjZXziERihCNfE/s320/100_4123.jpg" border="0" /></a> Here is the finished dish. </div><div></div><div>I had less than 3 lbs and I fed 5 on this with 1 piece of chicken and some rice left over. </div><div></div><div><br /><br /><br /><br /><br /><br /><br /></div><div></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-27496911304917339992010-02-04T15:24:00.000-08:002010-02-04T16:32:22.263-08:00Stuffed Round Steak, Broccoli with Toasted Garlic & Smashed Potatoes with Sour Cream<strong><span style="font-size:130%;">Stuffed Round Steak</span></strong> <div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div> </div><div>Serves 6</div><br /><div>2 lbs boneless beef top sirloin steaks (about 1 lb each)</div><div>4 bacon strips, diced (I had part of a bag of bacon bits and use this instead)</div><div>1 tsp olive oil</div><div>1 medium onion, diced</div><div>1 1/2 cups unseasoned stuffing cubes</div><div>1 tbsp minced parsley</div><div>1/2 ts salt</div><div>1/2 tsp celery salt</div><div>1/4 tsp sage</div><div>1/4 tsp black pepper</div><div>1 cup beef broth</div><div>1 - 8 oz can tomato sauce</div><br /><div></div><div>Recently while trying to pound out meat I tried putting the meat between 2 flexible cutting boards. In the past I have used plastic wrap or waxed paper. Both rip and get into the meat and make a mess. The flexible cutting boards are perfect. You can pound the top layer - you can lift the cutting board and see if the meat is pounded enough. And when you are done -the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">cutting</span> boards go into the dishwasher. So easy and cost saving too. </div><br /><div></div><div><img id="BLOGGER_PHOTO_ID_5434537309904286274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2RTTFcsoeDWIqBL94UTasoG4OTr1y3umT2R04ZIsLKJjeTEjR4BsSmfpKUf_qd5P44wGd2KyoBj2m7l6uH6hVy3kLXRaAQyUGOZgb_paeRKdStY6Wg2YaVnMx0Iu_8OJUq3sU_4YVCs/s320/100_4041.jpg" border="0" /></div><div>Here are the two steaks after they have been pounded out.</div><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5434537303250844466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQot13XsUpDpqnfGnW76NZGVdczpu_U7Z-l0dR43lAAJykOb20f25EMT_W1jzBKfUhRdjcbS8qUhUINGrMzE80MOYqiZ8Ye-1Ycb7BYKbBuPDdu5W5GnhvNls0MO3sJRsXiLSvRYQug_E/s320/100_4042.jpg" border="0" /></div><div>Saute onion in a tsp of olive oil. </div><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5434536693076887970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclXSSy3U-4G9gE8Ow8kZ0V02E_0r_q-Kes1PI368uY3ZeStfn70zWQD7JeucECtpSBn11GyCEn_4CEP4Ij2kZIA37AnsM_Zg7hwkGwLUwt4Mav6IWBqarELGFlXct-cbLssaLEFpP0oY/s320/100_4044.jpg" border="0" /></div><div>Combine stuffing cubes, parsley, salt, celery salt, sage & pepper in a bowl.</div></div><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5434537298124333890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 263px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlmgflG2decPKtUCNsikDxiKouITl-NXjNWCsWh_pagSkZiEbIVhwoaGQXbJwnPB8EbOzIOkyHpuKnlN4dko7s0v7JkAirggd7RNgL0INPbvpiKIWNmMlPWtrQnvMbrgoY4op8sqLNvg/s320/100_4043.jpg" border="0" />Add bacon - as I mentioned - I had a partial bag of bacon bits that I keep on hand for salads etc... I decided rather than open a package of bacon - I would use up this bag which equaled about 4 slices of bacon. Add onion once is cooked, add to stuffing mixture. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5434536683822096626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAURnwrI0RKnaOCQRTzrE-Fny73rdSH3nR5iExLCglqcVyCPIH7gNQi12MxMZysJflmFIsFCK5VYniyVYXqvZWaGGokZV0Ba4pD7kWMDuoSs0IBpBRMDew2bLucj86XqHCG3tK4Bk2Mk/s320/100_4046.jpg" border="0" />Spread stuffing mixture over each steak with within 1 inch of edges.<br /><br /><img id="BLOGGER_PHOTO_ID_5434536677282426354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFxca3dRpOMxk5eW_NN95cYlTfaQ5X2l471Yu_uFpOp6T1XnLiKTMyTLTCFmjQME4tYZJkPpT1ouk_qkJTBI3HP-yxTxGjLS_3ZaR9T9VuWbJj7Csa2bILs9plb0m_Dt7E0jP9ZL6L78/s320/100_4047.jpg" border="0" />Roll up jelly-roll style, starting with a short end. Tie with kitchen string. Place in a greased 9 x 13 inch pan.<br /><img id="BLOGGER_PHOTO_ID_5434536674463603490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWRsGByITjUES_8JYGmlQpsaG4KK-AI0l_RxSXrP4NQ3whDkz5nirOWtYf-5pFIa3sXVClqD-lDjlUE4cKI3ADB0Y9HQhyphenhyphencxXe7kDoEtJMUofoOkyixmzNgZD_widHbJlje3FO70r5WQ/s320/100_4048.jpg" border="0" /></div><div>Pour beef broth over steaks. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5434536692093338674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVyoFVr-8VnDgrB8hRzgXCcW8H1q0b2WPi1J2edTHSE9SKfuERQobV8xvRWH8xqQBoMUNkwG4u-OOmnFCvxzCIUoCegJVvqnuPEI_26mANyadhZusMpEdZKZ2GBQvlsmCkJ7qk7Hrnbs/s320/100_4045.jpg" border="0" />Cover and bake for one hour at 325 degrees.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5434535839941462034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBrt0_lkrZJjEc0ypTHTw5oXVs0uUJ-pcaGNUT15tXE2kpq4XoYfiA5qXb8fyAjAHRjshm1yGXHaeBv-8WG4Z_IVa5FS_6wq-4AC1kK3n4zAQQ9ZJzqDzrBsWD-vYTSv-wSzsDSfDkFQ/s320/100_4049.jpg" border="0" />After one hour, remove from oven and uncover.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5434535834152877522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQLZE1q6dNg83plk6LwU1NvRaQsLFj9RyoP7U7rdcJ97Dv6l7YmqHl-H0rxTPa28FNRRZWrk0_Rp78AkWteVlfKUcmkuofsHzADwDmD7FGJQAJS5QPZiBsy_76lQVaz4DY72tfzF1WUs/s320/100_4050.jpg" border="0" />Take tomato sauce and pour over rolls.<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5434535825001049650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1Ja7WHVr3HF0NQuqXy-pnidbphtsjZphEU3GSl43v9Yw4882fCKCFRHyJuInxSFH4fjCXeQpbK79pRXWTkRI_xx3BWiIr8vTPjB5h2p_Pjsj_6twYNGSMaq_LFdLZcM7rhm49gP6nQY/s320/100_4052.jpg" border="0" />Bake another 45 minutes or til cooked through.<br /><br /><img id="BLOGGER_PHOTO_ID_5434535824030294690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoqgqm15ds-QqbXPpHYp1hDJVGsaPsKIdpUZYJ6BEYWMnbIacDWbnz0YCeTFTnYed6FSld_7sWbkLbll5_wfQcUf4hXcVAXN8Yfd_Bkz0h0ncTDKWn9OT_j8P-_kz6R2gJeAP1Gs6XQ8/s320/100_4055.jpg" border="0" />See finished meat product at the end of the recipes. </div><br /><div></div><br /><div></div><br /><div><strong><span style="font-size:130%;">Broccoli with Toasted Garlic</span></strong></div><div></div><br /><div>1 bunch of broccoli</div><div>1 cup of water</div><div>2 tbsp olive oil</div><div>3 cloves garlic, thinly sliced</div><div>salt and black pepper, to taste</div><div> </div><div>Cut broccoli into florets an put in a steamer basket in a pot of water. Steam til tender.</div><br /><div><img id="BLOGGER_PHOTO_ID_5434542946232637202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpxz3m55sleI3QLJrAElaMCjZhipf_vXqTCPQaJnqb9wRnAqmE6HkUKdEKoMGUNhWApQ-MVxpTj0rtZ0s_MpALTN84sivbqk8j5GCSUWvHOz2Z9ftVmFvoYl_hZ5LIlC3mMMLY2SYzgo/s320/100_4059.jpg" border="0" />I have dried garlic chips and decided to try to rehydrate them in the oil. This didn't work - it was a dismal failure and the garlic burned quickly and was bitter smelling. I use minced garlic and I added that to the oil and just cooked til the garlic flavor was infused in the oil.<br /><br /><img id="BLOGGER_PHOTO_ID_5434534992504513570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKhs_YUnQd7fg00oqTtAp-sizxRcil6TyM0cLcDuvHqbt9jsa5Az_Ydea0YT2d2fva-0gjWIGAKAE9adqlIxBB4zp4k_7cV-L64uqeDOOb8jB5fgImvSqxFpP8yjhSk9pv4P0a413mU4/s320/100_4060.jpg" border="0" /> </div><div>Once broccoli is cooked add the garlic and oil to the broccoli and salt and pepper to taste.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5434534983857210610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXifvA9K_qibvYCc-dbuEuoW06RiP7kCfSPc_ESXzQKg_Qm6Dd-c2nz1thGoEc42vwfoDWfp0vFvBjvhiB-oI8hgvzXbp7jVy3NqQ23sDaWQ0qS-Lnn-0Nv_oEOr1Tib8DC85pG3zfFI/s320/100_4063.jpg" border="0" /> </div><div><strong></strong> </div><div><strong>Smashed Potatoes with Sour Cream</strong></div><div> </div><div>1 1/4 lbs potatoes unpeeled</div><div>1/4 cup chicken broth, warmed</div><div>1/4 cup fat-free sour cream</div><div>salt and black pepper to taste</div><div> </div><div>Boil potatoes until cooked. Smash in the skins and add both the chicken broth and sour cream. </div><div> </div><div><em>I had potatoes left over from the low country boil so used these and a full can of chicken broth. Just heat til the potatoes are warmed through. I drained the potatoes and reserved the broth. I added the 1/4 cup broth back in and smashed the potatoes in their skins. Add the sour cream. I added a little more of the reserved broth - and season to taste with salt and pepper.</em></div><img id="BLOGGER_PHOTO_ID_5434534981202639506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIBJeO0AwMsZvvc2imYqQkTrNFC_l2f__OVQjp2JObKA6V3YINs2uZF9RhJeWMQYT9Q7U7CfWbbDlyT6jqKHGr8wphzTgqDMOW-3KmDEVMT1ZT0f9dI6xz0KUt_0bGJWeiuJOw5KueyFc/s320/100_4057.jpg" border="0" /> </div><div>Here is the finished potatoes.<br /><br /><img id="BLOGGER_PHOTO_ID_5434534975843556466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdoki5OEzVegMlM19MGMY_3ovhpU-emeEKuuXH0wr4A_jt_fmvh5xxPG-rEy8OGAC8LAxU0g4bK1P9BLQYZ9u7UoRTfLFv8OOOhIpmsM9Y2JkgCT2OVUt0dfw_0tSQ0eotPFyPn31pvA/s320/100_4061.jpg" border="0" /><br />Here is the complete meal - <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lol</span> - sort of :0) Most important is the meat so you can see what the finished product looks like after the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">string is</span> removed and it is sliced up. The family really enjoyed this meal. It was a definite comfort meal. <br /><br /><div><img id="BLOGGER_PHOTO_ID_5434534973651438162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47BJjrQREWm3kB8MDoU_MWVnCjBSkO26saEvJpUmMgP3tsmG0alRvfVjyEO3-qxfNj-F2poTn67dy1YKxitFicddym4a3u-_D61zYtw7pwvH5SYd-WrtlTarkrBQrnFKwg5So-u85xGk/s320/100_4064.jpg" border="0" /></div></div></div></div></div></div></div></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-51041842484227457622010-02-02T15:02:00.000-08:002010-02-04T15:23:35.365-08:00Low Country BoilWe lived in Georgia for 2 1/2 years. While there we were introduced, fell in love and cannot resist...Low Country Boil. Such a simple meal - but such yummy food and wonderful memories every time we eat this meal. <div><div><div><div><div><br /></div><div></div><div><span style="font-size:130%;"><strong>Low Country Boil</strong></span></div><div><strong></strong> </div><div>2 lbs frozen little ears of corn, thawed (they are regular ears that are cut into about 3 pieces)</div><div>2 lb raw shrimp</div><div>1 lb kielbasa</div><div>2 lb new baby potatoes</div><div>1 bag Old Bay Crab Boil</div><img id="BLOGGER_PHOTO_ID_5434530123791665506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59SoX8cLCLMUNQoRRUI5A2OWeRDXM3OmgRbyTNXimKGhunamfb5xeUj8t2_-uTY_ykHPAPOuReAWfBsiUf7CnX0p_efk06AuTv_ndAWkxOFyZzYi1q9znYOsU3j9OY6WRzd2LCbgdK14/s320/100_4034.jpg" border="0" />Bring Water and Crab Boil seasoning bag to a boil. Add potatoes and boil 20 minutes. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5434529590025979202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QXM2lYSNbpXynriYsVRAeusLFSm0Gs5lWZQIlwB90ctVx43LOlH3bfGOcz2uGYmgxt6beR1zewiwlzQwD_vUS88clLYoHDyjxO32nrTPeOjkQedIDiC6kEVgKqOaKM-AF3RwgFB_W0w/s320/100_4036.jpg" border="0" />Cut kielbasa into pieces and add to potatoes. Boil 5 minutes.<br /><br /><img id="BLOGGER_PHOTO_ID_5434529585864026866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr7D5sv6a-SULE7NUdYdeQZ3AExTK9eP11gkQR6Oi0FTUGuVOup2lAgl6ZWpIhuTl16YGU58d4fQoxG9t-veNGDgv2sv3npTruply8WCAOEQetwew5ObsUeZhBUVblDQ5Mch-muci5KQ/s320/100_4037.jpg" border="0" /> <div></div>Add mini corn cobs to potatoes and kielbasa and boil for 5 minutes.</div><div><br /><img id="BLOGGER_PHOTO_ID_5434529582937170594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZhvIzvRkGnEl-2Qo5MhnKdc3_U-yHqC0aBq_9odpXYVDG7ZS2-LslS2XUBViNh0nxfXo84oG_U4h95xxF9r8Crk0ftvyaL5iV6vW9u3Ik5B3ET7F2y4G4PfXDXSeEorR_-fjEkpEYGA/s320/100_4038.jpg" border="0" />Add shrimp to the pot and cook just until cooked. <br /><br /><img id="BLOGGER_PHOTO_ID_5434529574352007362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3iJ0Lx5O4zU1Mt0_Zb_hmgF8Ulk43zLfQLpDbsXjM7NJOG2kuvN-hTBL4ZzOQfuFqZv-Z7RffxsleGnDjWRuI9hgXUOvyWPy5vDC2kPs0cbEpGE0j6YzsGUInz_nh0brmFiqWr_-Joc/s320/100_4039.jpg" border="0" />Drain food and put onto platters and serve. <br /><br /><div><img id="BLOGGER_PHOTO_ID_5434529568882023394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Lxx8aJ29MDuOp8ni07cIW8eojlPm0FAEiaeLX2TWDbIG5Ylo9TZqr1x4SzAMxgcviKyyNnl29NZCw0PKbmMcnICzyA71fzBirvY3e0jON2tBmN4jDtMy0yhPOqy-9bkgaE_waYujE_Y/s320/100_4040.jpg" border="0" /></div></div></div></div><br /><p>This is a feel good meal. Yummy corn, especially on the cob in the winter!!! Great tasting shrimp. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kielbasa</span> that is bursting with flavor and those beautiful little red potatoes that remind me of summer. This meal is one that you can play with the ingredients. Cook more or less of what ever you prefer. We serve it with seasoning salt and Old Bay seasoning. Enjoy.</p><p> </p>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-5130803236244901182010-02-01T11:25:00.000-08:002010-02-04T15:01:16.027-08:00Turkey Stroganoff, Balsamic & Parmesan Roasted Cauliflower, Salad & Pillsbury BreadsticksTonight we had 11 for supper. Our oldest son was in a band and we had the band with their new members for supper and hang out time. It was nice to reconnect with these young adults again. Along with them our family and a friend of my daughters. One of the band members is sort of vegetarian - but she eats turkey/chicken. I did turkey version of Beef <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Stroganoff</span>. It was a low calorie version that turned out very nice. <br /><br /><strong><span style="font-size:130%;">Swedish Meatballs with Egg Noodles</span></strong><br />(This recipe serves 2 people. Because I was feeding more I multiplied the recipe by 6)<br /><br />1 1/2 cups egg noodle<br />1 slice whole-wheat bread torn<br />2 tbsp skim milk<br />8 oz. ground turkey<br />1 egg yolk<br />1/2 cup grated onion<br />1/4 tsp salt<br />1/8 tsp black pepper<br />Pinch of nutmeg<br />1 tsp canola oil<br />2 tsp butter<br />1 tbsp flour<br />3/4 cup chicken broth<br />1 tsp brown sugar<br />1/2 tsp dried thyme<br />1/3 cup skim milk<br /><br />Prepare noodles according to package directions.<br /><br />Take bread and cut into small pieces<br /><br /><img id="BLOGGER_PHOTO_ID_5434517349394098898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 258px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VnquFiJVUI5AWc7VNK2tQdb6JaaHqp7sbSvm-au4VkK2fHkAn85Vc-1uoQMEo3_Ll6vx1UOKHxe5tEIdalhumOIY5sq6l-4P2JA1BbAns-0yo-5ts82d5uLg5I8IGpqGfn8LX2M8lqc/s320/100_4001.jpg" border="0" />Soak bread in milk.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxUZHaaL43RCcjwOZ86QpvZEMi5cP9jwT16LA0lv13_ZWAzMDmE12pbT2WKpfHR6voZlsXQmA2f-nYC6M7TPtQnADWb69MDNysIekorFZRdX2itMPIlrphZwx4lRFRzYe99ydlBdbG64/s1600-h/100_4002.jpg"><img id="BLOGGER_PHOTO_ID_5434516899056862754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxUZHaaL43RCcjwOZ86QpvZEMi5cP9jwT16LA0lv13_ZWAzMDmE12pbT2WKpfHR6voZlsXQmA2f-nYC6M7TPtQnADWb69MDNysIekorFZRdX2itMPIlrphZwx4lRFRzYe99ydlBdbG64/s320/100_4002.jpg" border="0" /></a> Combine turkey, egg, onion, salt, pepper and nutmeg in a large bowl.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbUfFwaeA0yjU5J_SOiOVE0F3alP9Xdi03zCaZecCLH-RgVJly95iZmbbHY7RcPkmsp10DxndaMtbxjhBo5n0uOoZG7XpCCyOam4XVdu627iSSy1zLhZjfXfyf5zRn2Jtkh2gN1pD6F0/s1600-h/100_4003.jpg"><img id="BLOGGER_PHOTO_ID_5434516888345303474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbUfFwaeA0yjU5J_SOiOVE0F3alP9Xdi03zCaZecCLH-RgVJly95iZmbbHY7RcPkmsp10DxndaMtbxjhBo5n0uOoZG7XpCCyOam4XVdu627iSSy1zLhZjfXfyf5zRn2Jtkh2gN1pD6F0/s320/100_4003.jpg" border="0" /></a> Stir in soaked bread. Form mixture into 8 meatballs [obviously I made many more :0)]<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgj3TjmGkB9AGqVo_1u3e1eGQjKtrrK7QuqJkbihUx1jwwU0He5CI07Px8ho1q8LN-STd6TgWEEVPBNfQotEYY1gJw_3unAmo-zFCxqFNS9uXQl5crzBkwIRWJxeaa_h8CFrzw3osaFw/s1600-h/100_4008.jpg"><img id="BLOGGER_PHOTO_ID_5434516883834442050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgj3TjmGkB9AGqVo_1u3e1eGQjKtrrK7QuqJkbihUx1jwwU0He5CI07Px8ho1q8LN-STd6TgWEEVPBNfQotEYY1gJw_3unAmo-zFCxqFNS9uXQl5crzBkwIRWJxeaa_h8CFrzw3osaFw/s320/100_4008.jpg" border="0" /></a> Heat oil in a large nonstick skillet over medium-high heat. Brown meatballs on all sides, 5 minutes; remove meatballs and set aside.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6GTFX3LT_Qza0baoTMGeQLg0Pux8MxT_Q7vnVLXAM2840lxFZw9VY-Lwn6WC4PldCLj2FeQjM1Qn0lVrcMO-HBGCy_Ihyphenhyphenw0utFtK2W44fWAfVlxBmRjNttSOBRormlgtyeJhSvAjNyk/s1600-h/100_4011.jpg"><img id="BLOGGER_PHOTO_ID_5434516883733667762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6GTFX3LT_Qza0baoTMGeQLg0Pux8MxT_Q7vnVLXAM2840lxFZw9VY-Lwn6WC4PldCLj2FeQjM1Qn0lVrcMO-HBGCy_Ihyphenhyphenw0utFtK2W44fWAfVlxBmRjNttSOBRormlgtyeJhSvAjNyk/s320/100_4011.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoX90UXdS7sBJbERC-45zm6cOA45q3VkkFCtagHOTnGSlqrLoAGo3tGPBkoj7tlK6zsFpC4SYiJHu2kWbNneKRgd8uOcjvRQdK4TTtthzTbACuMUQStRer3wytpCB6hdOIGi0n9rlI1-o/s1600-h/100_4015.jpg"><img id="BLOGGER_PHOTO_ID_5434516876115829570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoX90UXdS7sBJbERC-45zm6cOA45q3VkkFCtagHOTnGSlqrLoAGo3tGPBkoj7tlK6zsFpC4SYiJHu2kWbNneKRgd8uOcjvRQdK4TTtthzTbACuMUQStRer3wytpCB6hdOIGi0n9rlI1-o/s320/100_4015.jpg" border="0" /></a> Melt butter in the skillet and stir in flour; cook 1 minute. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5434515913045118962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-sa10OB_m-PXgBNnVYiZFWS6pc1BCa7poLwI3TAnHoUZ5GSKpPPzSLy6rsNn6HOvRnbXluHKCRHy-U5F7XGeU5lZUtfiGTTRPeKBiW78smYEgJ7-YC5y2_WSq3wr8kz1BX2uCITlXh4/s320/100_4021.jpg" border="0" />Whisk in broth; reduce heat to medium. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5434515916552715298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YMkGwHJq_8jRtiig0c5XDO_7c5bXb2ibuPBHJ1QNunANfeQRk_UbbfA6Bza-llqQqJ5aVFcuAtf4AEFvvG5B3wH_7LyWw2NR9Z7oo5Ab0pg9mrLYRQmoG3gFnImGzmR4PiUXnRAhgiA/s320/100_4020.jpg" border="0" />Whisk in milk.<br /><br /><img id="BLOGGER_PHOTO_ID_5434515920468632994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZfS_DEhlXdvpYp6DZH3NWpL8nuWagBksL9-UIEtiHQfSs4ZXK58DfzHlCe_NXhiBiUILDgHVL3ulPdhaAjsB-nsiqKH7MraUZgmcPXUtmeTUvoReCU83VU_7JruM31TmaNIsT4IhKSo/s320/100_4022.jpg" border="0" /></div><div>Mix together brown sugar and thyme.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKDsv95OeBel9jzr1eGKAyGaf7RvLqn7PERgqTxu_lY-y_J9rf3F03nigA2ainzZgK6BD-cuTODKgMl-gzJ0COfjBju3F7jk863Y1VetJASU233m-ALuGOVYSCvlBWY_bHxVcaGrTW1I/s1600-h/100_4019.jpg"><img id="BLOGGER_PHOTO_ID_5434515925745847746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKDsv95OeBel9jzr1eGKAyGaf7RvLqn7PERgqTxu_lY-y_J9rf3F03nigA2ainzZgK6BD-cuTODKgMl-gzJ0COfjBju3F7jk863Y1VetJASU233m-ALuGOVYSCvlBWY_bHxVcaGrTW1I/s320/100_4019.jpg" border="0" /></a> Add sugar/thyme mixture into cream sauce.<br /><br /><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCcZO4YeD8p5LUudAcl4ubFbYrId0eHAhHr0ZeELHaFt5F0Ew55eQOJPkYTYrChJC2hnDdZLyKV2dMFBvWXKQIbtRQUDbYhZfjszSJhMO-d1Y-kg357bEVcJ3FnMrYMW5KelpYSVOH9w/s1600-h/100_4028.jpg"><img id="BLOGGER_PHOTO_ID_5434515902848012018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCcZO4YeD8p5LUudAcl4ubFbYrId0eHAhHr0ZeELHaFt5F0Ew55eQOJPkYTYrChJC2hnDdZLyKV2dMFBvWXKQIbtRQUDbYhZfjszSJhMO-d1Y-kg357bEVcJ3FnMrYMW5KelpYSVOH9w/s320/100_4028.jpg" border="0" /></a>Return meatballs to sauce; <span class="blsp-spelling-error" id="SPELLING_ERROR_1">simmer</span>, covered, 5 minutes. Serve over meatballs.<br /><br /><img id="BLOGGER_PHOTO_ID_5434473030619039330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2Tc10thOPcrs10f0m4BsuD0Ra69DlBS0FlBWvZUulJJkPKuC4iQbbpNS0rxfsKKS4RC8oT3-a6USiB1n3KvSlPBG_TKtc7KJ1kG1NgF0Ny0M3ZKaJtuD0fGiQve11cRIm6W1GaNa8cM/s320/100_4032.jpg" border="0" /><br /><strong><span style="font-size:130%;">Balsamic & Parmesan Roasted Cauliflower</span> </strong></div><div>(I have made this recipe several times, but I think this is the first I have shared it. The flavors in this side dish are amazing - sweet, rich, yummy)</div><div> </div><div>8 cups (about 1 large head) cut into florets</div><div>2 tbsp olive oil</div><div>1 tsp dried marjoram</div><div>1/4 tsp salt</div><div>1/8 tsp black pepper</div><div>2 tbsp balsamic vinegar</div><div>1/2 cup shredded P<span class="blsp-spelling-error" id="SPELLING_ERROR_2">armesan</span> cheese</div><div> </div><div>Preheat oven to 450 degrees.</div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ejWE4F-yNq2t1YPTqAjloAs7-Rqs5T7v7KufcIiYh5ezigUcG93mS_pDoRt9YEA8JhX2tYyOHXbBKca_9pq8WSi8E-oGnliCE8QbOEv1Br9WJWYVj9jtjDM1WjQ1LEjpWrQvS7XYAnk/s1600-h/100_3997.jpg"><img id="BLOGGER_PHOTO_ID_5434473063007057746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ejWE4F-yNq2t1YPTqAjloAs7-Rqs5T7v7KufcIiYh5ezigUcG93mS_pDoRt9YEA8JhX2tYyOHXbBKca_9pq8WSi8E-oGnliCE8QbOEv1Br9WJWYVj9jtjDM1WjQ1LEjpWrQvS7XYAnk/s320/100_3997.jpg" border="0" /></a> Put cauliflower in baking pan.</div><div> </div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2EKmkXo25S3ZnK_at7mgrz3ANSQhLW4zHQlO8RTEVhU2adB5rNDXzVnD-b2UMr4gC8byDULpLFedRBcA6GmRytrcfo6ajoG_zmtVxogXcXg8bu-WPLAfklGlOeBhufzpaWJMT1rissM/s1600-h/100_3998.jpg"><img id="BLOGGER_PHOTO_ID_5434473054842720802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2EKmkXo25S3ZnK_at7mgrz3ANSQhLW4zHQlO8RTEVhU2adB5rNDXzVnD-b2UMr4gC8byDULpLFedRBcA6GmRytrcfo6ajoG_zmtVxogXcXg8bu-WPLAfklGlOeBhufzpaWJMT1rissM/s320/100_3998.jpg" border="0" /></a>Toss cauliflower with oil, marjoram, salt and pepper. Roast for 15 - 20 minutes. Toss with vinegar and P<span class="blsp-spelling-error" id="SPELLING_ERROR_3">armesan</span> cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.</div><div> </div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T7Tf99XZ0tJuxZrPFF_8W5ZK5KMA6fxzjnnYL1uhyphenhyphenc8hZcB3QC0sG351Plo-c7f64QwAGc5fAQPHj9dOK6xGbaJFYKroaCTyvj7wVW57hn7UdJ8TkUS4EFW4wzyB__sJMwArsL7JUEk/s1600-h/100_4030.jpg"><img id="BLOGGER_PHOTO_ID_5434473049159688258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T7Tf99XZ0tJuxZrPFF_8W5ZK5KMA6fxzjnnYL1uhyphenhyphenc8hZcB3QC0sG351Plo-c7f64QwAGc5fAQPHj9dOK6xGbaJFYKroaCTyvj7wVW57hn7UdJ8TkUS4EFW4wzyB__sJMwArsL7JUEk/s320/100_4030.jpg" border="0" /></a><strong><span style="font-size:130%;"> Salad</span></strong></div><div> </div><div>I take romaine hearts and slice them in about 1/2 inch slices. Pull the slices apart and mix together in a large bowl. To serve I put an assortment of dressings, croutons, bacon bits and cheese on the table for a serve yourself salad. Any salad less is stored in a Z<span class="blsp-spelling-error" id="SPELLING_ERROR_4">iploc</span> bag. I have found it lasts longer by not mixing it with other ingredients and dressing. It also means the lettuce is ready for a quick lunch salad for me without much work. </div><div> </div><div><strong><span style="font-size:130%;">Pillsbury Bread Sticks</span></strong></div><div> </div><div>2 packages of Pillsbury Bread Sticks </div><div>olive oil</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Parmesan</span> cheese</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Italian</span> seasoning</div><div> </div><div>I take them apart and twist each one onto the baking pan. I sprinkle them with olive oil, I<span class="blsp-spelling-error" id="SPELLING_ERROR_7">talian</span> seasoning and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Parmesan</span> cheese. Bake according to directions. They are a dressed up version -easy to do. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqr4eA5DFil4WcSHnnTcKBHaXOSz126htdRoDS3J_FgNbB5C3zm8HjSRhivasm_FDbJxAzSDdhwoytT_WE3ZGpD60DfFOrEXsywGet0Jpd7lPlDhUOz3K6Od9_eUDs5uqUnoPGFkOzz_w/s1600-h/100_4029.jpg"><img id="BLOGGER_PHOTO_ID_5434473034292485842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqr4eA5DFil4WcSHnnTcKBHaXOSz126htdRoDS3J_FgNbB5C3zm8HjSRhivasm_FDbJxAzSDdhwoytT_WE3ZGpD60DfFOrEXsywGet0Jpd7lPlDhUOz3K6Od9_eUDs5uqUnoPGFkOzz_w/s320/100_4029.jpg" border="0" /></a> </div></div></div></div></div></div></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-71391918274472332972010-01-18T16:40:00.000-08:002010-01-18T18:33:20.979-08:00Busy, Busy, BusyI am helping out a friend who works out of the home full time. She struggles with getting nutritious, home cooked meals on the table at night. I am preparing some ready made freezer meals that can be baked, slow cooked or stove top prepared. I did some research on Once A Month Cooking blogs/websites and found some interesting ideas.<br /><br /><strong><span style="font-size:130%;">Don't Mess With Texas Soup Mix in a Jar<br /></span></strong><br />1 pkg brown gravy mix<br />2 tbsp chili powder<br />2 tsp dried oregano<br />1 tsp ground cumin<br />1 tsp dried minced onion<br />1 tsp garlic powder<br />10-12 tortilla chips, crushed<br />1 cup small uncooked pasta noodles<br /><br /><img id="BLOGGER_PHOTO_ID_5428258046566723842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWVnAx68jZ0Xan8p7RUgUrWOKl_BUiEXmmJed6QV83QYWhxv7v3va4ZZXHmH4DbF2XG3LSwXMu_az9jBWRkNC1gJxnuvf5hH3W-3B2Z_aieBTuPhvmfv8bLFstLWzEVq7HMQ8xgKu8Ic/s320/100_3953.jpg" border="0" /><br />Add gravy to a pint sized jar. Combine chili powder, oregano, cumin, minced onion and garlic powder. Add to jar in a layer. Add crunched tortilla chips then top with pasta. Press down if needed. Tightly <span class="blsp-spelling-error" id="SPELLING_ERROR_0">seal</span> with lid.<br /><p><img id="BLOGGER_PHOTO_ID_5428256019964213746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVdOluTt0ADm0kOhhSPXsHUQYYOdsPWr0ijraq6tdsY7OaxjC4pyOHJfE-gfJnGIK0IJ5oSKyjE8HC5MRrgrIw0mnyW3S7yO158PVFXRzq_bY_viw4xz-6T4i2PVrtuP3vAeIoBRN2sg/s320/100_3958.jpg" border="0" />Brown 1/2 lb ground beef in saucepan. I took this ground beef and put it in a Z<span class="blsp-spelling-error" id="SPELLING_ERROR_1">iploc</span> bag and froze it. It is ready to go when the meal is used. </p><p><img id="BLOGGER_PHOTO_ID_5428252537667335970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhdv2HeE5yXtbKbsBlz7oYiA_naKwGi796pQKJmOTb16YHA5jPnQ8R4cWyb_1Vt5A0f9lCrac8yUbTJMn6IUsIMVmuk3_Dq1EaGx2_cqUBrjxCDtdGiGGvBUJuF_TqPwdDIEQm3vb94o/s320/100_3960.jpg" border="0" />Instructions for Preparing Soup. Add ground beef, jar contents and 7 cups of hot <span class="blsp-spelling-error" id="SPELLING_ERROR_2">water. </span> Heat to boiling. Add a 15 oz can of corn (preferably with bell peppers) and a 14 oz can diced tomatoes. Reduce heat. Cover and simmer for 20 minutes or until pasta is done. Stir regularly to prevent sticking. Serve with more tortillas and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Monterey</span> Jack cheese. </p><p>* I made 2 jars - one for me and one for my friend. Will report back when I make the soup up.</p><p></p><p><strong><span style="font-size:130%;"></span></strong> </p><p><strong><span style="font-size:130%;">Potato Soup Mix in a Jar</span></strong></p><p>1 3/4 cups instant mashed potatoes</p><p>1 1/2 cups dry milk</p><p>2 tbsp instant chicken bouillon</p><p>2 tsp dried minced onion</p><p>1 1/2 tsp seasoning salt</p><p>1 tsp dried parsley</p><p>1/4 tsp ground white pepper</p><p>1/4 tsp dried thyme</p><p>1/8 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">turmeric</span></p><p>Put mashed potatoes in bowl </p><p><img id="BLOGGER_PHOTO_ID_5428258034795270130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30iby9_gJhfBmdI_jRjSqQRcPvwRXBKmdWPL8pkcICt7CjOo03z4VQsnaUDyT8kRyPPiironlhpxCqoCFLRaP7OTY0TnwiABn2zA_OkE7O_-qrR42iRwfnWTiXF4p2miCy44RSQPwcrQ/s320/100_3954.jpg" border="0" /> Add instant milk.</p><p><img id="BLOGGER_PHOTO_ID_5428258032845522754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHqHyIJoryJy2eaB-u_cdv2paG9Ar5R9zivclAQElekBJtL-mx7szhO40CK_D-GIZ0JtnK8SkCBf_U8VcM4qVc7KhyphenhyphenA8ZwLdsGTIClRR-KZIJg_TUniuSyv7go4ModRh3PtBpLMJbT58/s320/100_3955.jpg" border="0" /> Add remaining spices and mix to combine. Add to quart jar, sealing tightly.</p><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUgSOcsAkxwR75WC59PcgYpD20N6qs-an7tQoqRrDcMnzsHvxTq8uFqxT4Jt883Rnsm3kjk2qAWV3YmkFZoDvooc9-D2oTnT-XcQdsbuWfzM7sqX265mJivapvZ1hkl7fctLJHB1IAoU/s1600-h/100_3956.jpg"><img id="BLOGGER_PHOTO_ID_5428258027752932802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUgSOcsAkxwR75WC59PcgYpD20N6qs-an7tQoqRrDcMnzsHvxTq8uFqxT4Jt883Rnsm3kjk2qAWV3YmkFZoDvooc9-D2oTnT-XcQdsbuWfzM7sqX265mJivapvZ1hkl7fctLJHB1IAoU/s320/100_3956.jpg" border="0" /></a> Instructions for Potato Soup: Place 1/2 cup of soup mix in a bowl and add 1 cup of boiling water. Stir or whisk until smooth. Serve immediately.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev_A7VCHE6-xknIuqUapndcax0xV_-4unyk_Cd2v1hrPO07Ukb1v09ZPZuwniONOw11qFJvCIb-SnfbwuKwGQkSbca5uA08ddJXlPTnfCh_XwuZh0r7oOse-s8UEDAQALZvt2UH2_sJ4/s1600-h/100_3957.jpg"><img id="BLOGGER_PHOTO_ID_5428258023744961538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev_A7VCHE6-xknIuqUapndcax0xV_-4unyk_Cd2v1hrPO07Ukb1v09ZPZuwniONOw11qFJvCIb-SnfbwuKwGQkSbca5uA08ddJXlPTnfCh_XwuZh0r7oOse-s8UEDAQALZvt2UH2_sJ4/s320/100_3957.jpg" border="0" /></a> * I made 3 jars of this soup. Again, will report back once I give this a try.</div><div> </div><div> </div><div><br /><strong><span style="font-size:130%;">Caesar Chicken Casserole</span></strong></div><div> </div><div>3 cups cooked chicken, cut into pieces</div><div>1/2 cup red bell pepper, chopped</div><div>1/2 cup green onions, chopped</div><div>1/3 cup light cream <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Caesar</span> dressing</div><div>1/2 cup chicken broth</div><div>1 1/2 cups grated mozzarella cheese</div><div>1 - 12 oz pkg of tube pasta (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">penne</span> or macaroni) cooked and drained. </div><div>1 cup croutons</div><div> </div><div>Combine all ingredients but croutons, mixing well. </div><div> <img id="BLOGGER_PHOTO_ID_5428256016928662418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsz6kfOJXPn4NGh3p65oSVKH4Wc37ZG_7AVwd9ClHkhI3JE61vFU3mYamxuBLgOkVq0y2zAAqHyDwlmvTTq-6eaVdnkFE21kFDMxIeLg2wmXEVXmDTm5OHlcOvoG82XWG2ms2PEB5WIho/s320/100_3975.jpg" border="0" />Put casserole contents into a <span style="BACKGROUND-COLOR: #ffff00">Ziploc </span>bag. flatten out evenly (for easier freezing) and get out as much air as possible. <br /></div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnrg5Ihf33d38yuI4MXOBRwzXIsm_69o2pSqOr4IA3MhxyEuhl8SkG61IAQZ2esvlPThthNR-kBcF94vV9xjYLu4mzITuLSTYQsykKhvB_-WcHlRO01cQbp_NBFmjQ6IdyPntDtq2tyw/s1600-h/100_3976.jpg"><img id="BLOGGER_PHOTO_ID_5428256015351612786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnrg5Ihf33d38yuI4MXOBRwzXIsm_69o2pSqOr4IA3MhxyEuhl8SkG61IAQZ2esvlPThthNR-kBcF94vV9xjYLu4mzITuLSTYQsykKhvB_-WcHlRO01cQbp_NBFmjQ6IdyPntDtq2tyw/s320/100_3976.jpg" border="0" /></a> From Freezer Instructions:</div><div> </div><div>Thaw casserole. Place in a 2 qt casserole dish. Top with crushed croutons. Bake at 350 degree preheated oven for 30 minutes or until topping is browned and casserole is bubbly.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPeB_c96ui62rLAFoQleKMLTroVNPAIiDLwlle0x0c0rVcrQbpqxDL9M85fIxCFtiWXQiC5dw7EEI2b4uzSPvuAIKhkuP12OScFZM8Bh33zI5o2ZNUacr2KL9Q36mE9sg0mLUPzCAJG0/s1600-h/100_3980.jpg"><img id="BLOGGER_PHOTO_ID_5428256007936154546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPeB_c96ui62rLAFoQleKMLTroVNPAIiDLwlle0x0c0rVcrQbpqxDL9M85fIxCFtiWXQiC5dw7EEI2b4uzSPvuAIKhkuP12OScFZM8Bh33zI5o2ZNUacr2KL9Q36mE9sg0mLUPzCAJG0/s320/100_3980.jpg" border="0" /></a><br /><strong><span style="font-size:130%;">Slow Cooker Saucy Meatballs</span></strong></div><div> </div><div>1-6oz pkg stove top stuffing mix for Turkey</div><div>1 1/2 lb lean ground beef</div><div>1 egg, lightly beaten</div><div>1/2 cup water</div><div>2 cups mushrooms</div><div>2 medium green peppers, sliced (about 2 cups)</div><div>4 cups spaghetti sauce</div><div>1 - 1lb pkg spaghetti</div><div>1/3 cup grated Parmesan Cheese. </div><div> </div><div>Combine stuffing mix, meat, egg and water. Shape into 1 inch balls. Place on cookie sheet and flash freeze<br /><br /></div><img id="BLOGGER_PHOTO_ID_5428252547150110370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXtw0EKjS7IIH57p77Ku922bl91zeQAmU37kSTEJp1dp1-oqCuu8TQLzdNAF6skts69Sm-N2bT2UGr3j5_9Sowl_JHR8b-CWiO0f9KqK3e9d_egXyuzHfwD9_FzPGfOQSJ6RxyQK0gYE/s320/100_3969.jpg" border="0" />Once frozen, place meatballs in freezer bag and layer flat for easy freezer storage.</div><div><br /><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzlgjgHjyWsICQIiG_ld8WZZDcZwL3lbt_Bn3LpDyUBP6dhcgBKGYdzf2jrnOlACeiZi5IgXfJQCjTapqWI-NLcKNEJImkGhzjfy6696cET_uG-k80jQ9Sr_ikrqVlCNcX0FEw9cNFW4/s1600-h/100_3977.jpg"><img id="BLOGGER_PHOTO_ID_5428252542821034210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzlgjgHjyWsICQIiG_ld8WZZDcZwL3lbt_Bn3LpDyUBP6dhcgBKGYdzf2jrnOlACeiZi5IgXfJQCjTapqWI-NLcKNEJImkGhzjfy6696cET_uG-k80jQ9Sr_ikrqVlCNcX0FEw9cNFW4/s320/100_3977.jpg" border="0" /></a> To Make Meatballs: Thaw and put in slow cooker, top with mushrooms, peppers and spaghetti sauce. Cover with lid. Cook on low 6 - 8 hours or high for 3 - 4 hours. Cook spaghetti as directed. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.</div><div> </div><div> </div><div> </div><div><strong><span style="font-size:130%;">Shepherd's Pie with Cheesy Mashed Potatoes</span></strong></div><div> </div><div>3 lbs potatoes, peeled and quartered</div><div>1 cup milk, hot</div><div>2 tbsp butter</div><div>1 cup grated cheddar cheese</div><div>2 onions, chopped</div><div>2 cloves garlic, minced</div><div>2 lbs lean ground beef</div><div>2 tbsp flour</div><div>1 cup milk</div><div>1-19oz tomatoes, diced</div><div>1/4 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Tabasco</span> sauce</div><div>1 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Worcestershire</span> sauce</div><div>1 tsp thyme</div><div>3/4 cup breadcrumbs</div><div>1/2 cup frozen peas</div><div>1 tsp paprika</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5428256006442752978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqo5OAekcX_53AVvAAKIb_99nlLJiRDyH1HsWV1HSa09FqjGhULGqgFrDIMi7ypBl2Cmu6WOpV1itSaKfc2ghnCndc4-LdKzRFhgyKbxaomBx8fl5kLmPAHZCetzeZIKYE-Ep6eFOHzKo/s320/100_3959.jpg" border="0" />Cook potatoes in boiling salted water til tender. <br /><br /><img id="BLOGGER_PHOTO_ID_5428248642239110162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 242px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziAI76V1g19T6KYgsgRD1tTU8H5ZQ0cNDe-6z9nDM9RkOypmW1ThBzA7Q1WPqPWlB8eo-znZxU0p8ZEgkhBIyiUKWWGDm26KdvAai9eIn56o-frfS8MuH9-cUylcqfKbT-OG-hsQ6VIo/s320/100_3964.jpg" border="0" />Mash potatoes. <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Combine</span> with milk, butter, salt, <span class="blsp-spelling-error" id="SPELLING_ERROR_11">pepper</span> and cheese. Reserve.<br /><br /><img id="BLOGGER_PHOTO_ID_5428248632674974050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tzo9F6TjC2DZA9-AGL0e9dfzR2qdN1Ew8P5ItTv7kgCuuRys-69nfxxYOE9NZ-SrmxkI9QEXqBDvPzQ8sPO8AuFre-W8YY7Q9atwtQiesDtTgnknq0232zaDWy3X4dhbmDUxYOSXuR0/s320/100_3970.jpg" border="0" /></div>Meanwhile, cook onion, garlic and beef. Brown lightly, drain any grease. <br /><br /><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDO-D3waE3MufytDxO1hyphenhyphenwC8UDjymf8fw4PgcKkQvgkR-lq6lJy3IsG6DjhTlUU-ql0NM5G-__ppXpsoOu1RWpWTkvLXvx-5csw5YNTDz4wtizsfWps1eONpZSvs-MmBwHrlkH5-W1mo/s1600-h/100_3962.jpg"><img id="BLOGGER_PHOTO_ID_5428252532935048546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDO-D3waE3MufytDxO1hyphenhyphenwC8UDjymf8fw4PgcKkQvgkR-lq6lJy3IsG6DjhTlUU-ql0NM5G-__ppXpsoOu1RWpWTkvLXvx-5csw5YNTDz4wtizsfWps1eONpZSvs-MmBwHrlkH5-W1mo/s320/100_3962.jpg" border="0" /></a> Add tomatoes. Cook until thickened slightly, about 10 minutes.<br /><br /><img id="BLOGGER_PHOTO_ID_5428252526490433746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRqdAln_OCajeoXy00UIsdhp9HWufghsrcinefXHBxBfUoO4BZzu4uPuM__9JbyE7bi_WHWip48-PufmPoFoOmbm08bqhFCBnieL5hfgm9iuk6w5QZ_GaB-PtH2oePJPryGB_lYHEFQw/s320/100_3963.jpg" border="0" />Add seasonings, breadcrumbs and peas. Season to taste with salt and pepper. <br /><br /><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFY-LKx44LiqJWcomn9v-UbtNnzzVmyuSFYgTiB5h26aSLpa1CwXbLRgBVo_DGtntXnOIYJHCOcE5FgGPg5tFTBsxjk5a6rspQmQbup3WbouW_OKw_aLbItg6RQw_GCVrPTWzR7-ly1A/s1600-h/100_3965.jpg"><img id="BLOGGER_PHOTO_ID_5428248638114792178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFY-LKx44LiqJWcomn9v-UbtNnzzVmyuSFYgTiB5h26aSLpa1CwXbLRgBVo_DGtntXnOIYJHCOcE5FgGPg5tFTBsxjk5a6rspQmQbup3WbouW_OKw_aLbItg6RQw_GCVrPTWzR7-ly1A/s320/100_3965.jpg" border="0" /></a>Transfer mixture to a buttered casserole. Spread mashed potatoes over the top. Sprinkle lightly with paprika. <br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H8y23lYwAlGvKvwMBIB6eHScadUL5WDi3TrXItx0U9C5SDeqfaKljFbnOuqFAH2p_QFrkegdGOKE_8-sh_mIo_vxHFCG7vVhKbRzmGqgRCzQi02XSOE-WFCP2ZrPONDbKqhUtSfXXso/s1600-h/100_3974.jpg"><img id="BLOGGER_PHOTO_ID_5428248629433008034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H8y23lYwAlGvKvwMBIB6eHScadUL5WDi3TrXItx0U9C5SDeqfaKljFbnOuqFAH2p_QFrkegdGOKE_8-sh_mIo_vxHFCG7vVhKbRzmGqgRCzQi02XSOE-WFCP2ZrPONDbKqhUtSfXXso/s320/100_3974.jpg" border="0" /></a> Bake at 400 degrees for 30 minutes. Let set for 10 minutes before serving.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbYj1BiTPbvA8Iq4hJScuXe9MiQa8l0L_irT2Pnb2wJEsPTqQE6ATDhBJhYV-7suVmzN-GNSyIIKjDPgCVDRiMVEvQfYaV2Bg9t3ttqujmd_sYydXsbspgpE3hD0vUNRMNCh_ELFv8HQ/s1600-h/100_3978.jpg"><img id="BLOGGER_PHOTO_ID_5428248625711168322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbYj1BiTPbvA8Iq4hJScuXe9MiQa8l0L_irT2Pnb2wJEsPTqQE6ATDhBJhYV-7suVmzN-GNSyIIKjDPgCVDRiMVEvQfYaV2Bg9t3ttqujmd_sYydXsbspgpE3hD0vUNRMNCh_ELFv8HQ/s320/100_3978.jpg" border="0" /></a> </div><div>* This is one of my family's favorite meals. I have been using this recipe for about 20 years. The only shepherd's pie recipe I have ever used. The recipe came from a Canadian Milk Calendar. Hope you enjoy this comfort food as much as my family has over the years. I made a double batch. On for my friend and one for our supper tonight - it was as good as ever!! <div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com1tag:blogger.com,1999:blog-457473544512584215.post-42899505261745225892010-01-15T13:01:00.000-08:002010-01-15T13:46:19.591-08:00Moo Goo Gai PanHappy 2010! It has been awhile - but I am back and looking forward to sharing some more recipes with you. My husband and I have made a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">commitment</span> to lose some extra pounds that we have found lately ;0) So some of our recipes are calorie reduced. I will provide the calorie count on recipes as often as possible. <div><div><div><div><br /></div><div></div><div>So...without further ado....</div><div><br /></div><div></div><div>MOO GOO <span class="blsp-spelling-error" id="SPELLING_ERROR_1">GAI</span> PAN</div><div><br /></div><div></div><div>A dish that is quite commonly found at any Chinese Restaurant. I served this with steamed long grain white rice. This recipe is nice because change out vegetables to what you have on hand - or ones that you prefer. </div><div></div><div>1/4 cup chicken broth</div><div>2 tsp cornstarch</div><div>2 tbsp sherry (I use cooking sherry)</div><div>1 tbsp minced garlic</div><div>1 tbsp soy sauce (we only use <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kikkoman</span> - it has a much better flavor)</div><div>1 tsp sesame oil</div><div>1/2 tsp minced ginger</div><div>3/4 lb boneless, skinless chicken breast halves (about 3), sliced 1/4" thick and cut julienne</div><div>2 tbsp oil (not olive - smokes too easily)</div><div>1 cup shredded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Chinese</span> cabbage (<span class="blsp-spelling-error" id="SPELLING_ERROR_4">napa</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">bok</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">choy</span>)</div><div>1 cup sliced mushrooms</div><div>1/2 cup celery</div><div>1-8 oz can bamboo shoots, cut julienne</div><div>1-8 oz can water chestnuts, sliced</div><div></div><div>Stir broth into cornstarch in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">small</span> bowl. Add next 2 ingredients. Stir and set aside.</div><div></div><div><img id="BLOGGER_PHOTO_ID_5427079881530099266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg_ff5dGLylZJcQCbcaJ4aptZFCsdIIvJnLbvr0hAF9e7Vqo6i-OXllcSSk_Du4QOR_DPX1htTc4iW69H1-3194W1X4XoJS6cTAQRyxuXhdJTG-xU2qElO8tKS1Pmts72ZnnWsoclYSA/s320/100_3944.jpg" border="0" /></div><div>Combine soy sauce, sesame oil and ginger in a bowl. Add chicken. Stir until coated. Cover and marinate at room temperature for 15 minutes. </div><div></div><img id="BLOGGER_PHOTO_ID_5427079290131101762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Su_3tdD6DNSgSCZeSTumUXGRrhp5o3Tbr_OTB3sY8EowZCXc-pQ1_VjKnC57Lzw6tQOUQPbb0o5iG-JYGMJcxWJ0DXWJabJl2B2YA1Gi06cUVI_dbZZb-JVNTliPU5iywY_yBWr7smo/s320/100_3946.jpg" border="0" />Heat wok on medium-high heat until very hot. Add 1 tbsp oil. Add chicken and marinade. Stir-fry for 2 or 3 minutes until chicken is no longer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">pink</span>. Transfer to a bowl - keep warm.</div><div><br /></div>Heat second amount of cooking oil in wok. Add vegetables. Stir-fry for about 2 minutes until vegetables are tender-crisp. </div><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5427079277191252194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittJYBVRW_jsf4vCu_rEUhYd63YljAXjA62iR79F4A_lihCAGj0rU90MAr836lgcQ5vogvTovezqiduvgYLSuf8yzcnX8Y2icDSJN_s02v7B9QDkTN8vqJa7QHhTyG4ULCKPxH7OiPqB4/s320/100_3947.jpg" border="0" /></div><div>Stir broth mixture. Stir into vegetable mixture for about 1 minute until boiling and thickened. </div><div>Add chicken. Stir until heated through. </div><div></div><img id="BLOGGER_PHOTO_ID_5427079282156908466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwjmUZbIDyCJqt3wLKRREKYc1rhY5eqXWCbgRpgEJ0sMnXju8MP1HIvCfNzCJn9QwXzZMhxvhFMq4wIIOqLvFgkNI2rWLxsYtX4BPQ4HsLg1nV42PaJvulFtNkLTSrpR8CCIpBzwLeQ0/s320/100_3949.jpg" border="0" /><br />Serve over rice or noodles. This recipe is to serve 4. I doubled it and it served 6 comfortably. There was a very small serving left over. So...4 small servings - or 3 large servings. The dish is rather bland looking - but yummy to eat. Sprinkle with soy sauce before serving.<br /><br /><img id="BLOGGER_PHOTO_ID_5427079270502039026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwHj2CY9o5b9N4ZouPlk1ucdNkTfJvRhlcQ44Tc9Ydp2YumcuU0wDvvRAmAfVgtZNPmPujPkEA2dcwAkJP-VrqXj5qqGRXwoB0XwQXaYxlXRrC8y84NXPfAudQdvtSdCxnTIWKc0Aw0A/s320/100_3952.jpg" border="0" />So...if you give this recipe a try - let me know what you think.<br /><br /><br /><div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com1tag:blogger.com,1999:blog-457473544512584215.post-67474033349139823862009-11-16T19:00:00.000-08:002010-02-11T08:03:26.366-08:00Mushroom Turkey TetrazziniSorry JD - <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lol</span> - just couldn't resist. I know you dislike mushrooms as much as I love them. Thanks for trying one the other day :0) eventually you WILL like them - I promise. I appreciate that many people don't like them at all - this recipe is forgiving - try using onion, celery, peas - let me know what you try!! Would love to hear what you think of this recipe. This is one of my husband's favorites. He is not a casserole fan - but this is an exception.<br /><br /><span style="font-size:130%;"><strong>Mushroom Turkey <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tetrazzini</span></strong></span><br /><strong><span style="font-size:130%;"></span></strong><br />1 - 12 oz pkg of spaghetti - I use whole wheat - good fiber and great flavor<br />2 tsp chicken bouillon<br />1/2 lb sliced fresh mushrooms<br />2 tbsp butter<br />2 tbsp flour<br />1/4 cup sherry<br />3/4 tsp lemon pepper<br />1/2 tsp salt<br />1/8 tsp nutmeg<br />1 cup fat-free evaporated milk<br />2/3 cup grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Parmesan</span>, divided<br />4 cups cubed cooked turkey<br />1/4 tsp paprika<br /><span style="font-size:130%;"></span><br />Cook spaghetti according to directions on package. Reserve 2 1/2 cups of cooking liquid.<br /><br /><img id="BLOGGER_PHOTO_ID_5437009632427233218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIinAUiRdCV-Sb4GuAe75MNqo1UR6wGvhbrzby9a0qxeBWSm9r2tZjpHdQSb9Z05NQ9vvcU8mRaRmY5iXUDVstoCKMj7MXCzhay8xofdXUMLN1uncWeogFoGYab-ueYfqV38A0r4Wp4T0/s320/100_3266.jpg" border="0" /><br />In large skillet, saute mushrooms in butter until tender.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5437009619074670674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lWl7kksWN5j-poqVrutPv9oNnH3jNMp1gBxEyDlXnnPoXFWkiVdtfrYUr9gZ1Nn1kGBdpvkMnhG11HfuRqomTEwaG-8S-HurehzECrAN3wbuWFG6MVYS3wE-1hVv4POL0YUy8oe3Vgg/s320/100_3268.jpg" border="0" />Stir in flour until blended.<br /><img id="BLOGGER_PHOTO_ID_5437009019893313506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeBv7tIHM3aPyr1lRLEgSclvk3j3Mx655kbz-RiOpiWYYj1651uZMKe4m4xhpSq9QXniDPMhoBiL_64gQi00SUlgyUdgcQNYLknhQK_aa_Jcatrs8NRXcPQGuC_GPS_-6kEC2_9sfGtM/s320/100_3272.jpg" border="0" />Gradually stir in sherry and reserved cooking liquid.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5437009614312723154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAWzEnE0Uv1TIASRKd6ybEOdVdzfRUeCj-bEaKKxktfrh_9tqwapyhFJ4V5_MKgmTJlXsPFi4j_ztHeziStM7X4xoCeAHp0mLmzHyA2jTsVaF7PwTYoaanfA5dadsvCk8dIV6ewVOxYo/s320/100_3269.jpg" border="0" />Add lemon pepper, salt and nutmeg. Bring to a boil, stir and cook for 2 minutes until thickened.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5437009014843464162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkLZMyrDsvHL8bYtODdlMdsLxKCnXJf8O7ZvOtu4t9dE4qhI3BPeIc5cuf3Xowoir1HssCC6NfMLVOMl-pLZVtHNJRDYXA1CSYjNsJu95YFDDOprIh5brSS52CpQ8CqMTitCy8Sb0zo4/s320/100_3273.jpg" border="0" />Reduce heat to low; stir in milk.<br /><img id="BLOGGER_PHOTO_ID_5404856896937917234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXxIAdPmv1KtGlDGHuQqndAhksdbVLMLX-GlL8gRdsX7Pv6cgARlEZQZ28ZGIhdddiWRvt6EXF0PfhdwDjTrn4iMIPS5wyFfO99Ta68uq1AyfXO9vtgCIq63KGoPwsVTc-dlTLzn02_M/s320/100_3277.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5404856890100065122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJSlx3QKdswg2Cv9KKwyHZa2nwWCi2vkAH8S23nzfSfCSUgUMSevrpZ7btGIs-EBE60M55wNn0sOqZBQjXCGqUUDe06P8faATN0ncfXoxe_PGDpL3Cyo8DUeAvE5zT9owiFuQbGMEwxg/s320/100_3279.jpg" border="0" />Add 1/3 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span> cheese until blended.<br /><br /><img id="BLOGGER_PHOTO_ID_5404856896018790370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTWtxawwuwN1HniS86UOfhTWI4j2Fghi0FAhIUjttgKsvMjRSi5v87piVlSm27HWodybFZ0YMOE-lrIAc0Wjjfdn5b4WGqBGJ6JYwgquqilH3nr8yxsH0zDBg654ZNUxYZUa7rjHIJYU/s320/100_3278.jpg" border="0" /><br /><br />Add sauce to bowl with spaghetti and turkey - stir to combine. Pour mixture into a greased baking dish. Sprinkle with paprika.<br /><br /><img id="BLOGGER_PHOTO_ID_5404856887033646306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCG4561WZr3PfOXoovLKc4Ud7F7f_2ipUP-4dEMpZWti8MlVsIDyUk3jA0LXNv963UQtHH_jZV82OWIvKH6hZG8MkKgQ5xwf8a0cBSHia8dF3QZ6KAqJvOoRaJsRr4-9fVyTU_Epj47MQ/s320/100_3281.jpg" border="0" /> Bake at 375 degrees for 30 minutes. Serves 8.<br /><br /><img id="BLOGGER_PHOTO_ID_5404856879127989346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47rMIWo0dl08NZxF-W9ol5SWh2c6oeYHbMPrHj1v2HE-dQIfI1oTHaDZfnLVENlUDiqS8xkfHpYPlStfXJX-IJXsGCtpXgctE78rEdHVkT9Il1v0MtxC4b65tAYhdxBlsY10xuAlkaGc/s320/100_3282.jpg" border="0" />lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-24983042097729408102009-11-07T17:26:00.000-08:002009-11-08T19:08:54.678-08:00Mincemeat, Christmas (Fruit) Cake, Hamburger Soup, LasagnaToday was quite a day. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jolaine</span> (JD) is visiting from Canada and it is wonderful to have her here for a few days. We decided to stick around home today - I had some cooking/baking plans and all my kids were home with assorted friends coming and going - a wonderful day. Also...Tia - a friend of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">JD's</span> from "<span class="blsp-spelling-error" id="SPELLING_ERROR_2">blogworld</span>" drove from Michigan to come and officially "meet" JD. Such neat things today - an absolutely beautiful day.<br /><br /><br /><br /><div></div><div><strong><span style="font-size:130%;">Light Orange Almond Fruitcake</span></strong><br /></div><div>I grew up with my mom making fruitcake or Christmas cake every year. I never cared for it - candied fruit was too sweet....just not my thing...Until I found this recipe that is. I purchased The Canadian Living Christmas Book in 1993 and saw the picture for this fruitcake and knew I needed to give it a try. I have made it every year since - and it is something our family looks forward to at Christmas. (Canadian Living is a Canadian magazine)<br /></div><div>One cute story about this cake. When we lived in Canada I would make this cake in mid October and store it in Tupperware in our storage shed. It kept it cold, dry and away from the "critters". One year we had an extra loaf left and Tim went out in the spring only to find the lid off and the wrappers empty with some crumbs left. At supper that night we were talking about it over supper when I noticed our middle child - Nelson - with a sheepish look. We asked him about it - come to find out - he had discovered the treat and had eaten a little at a time til it was all gone.</div><br /><div><br />3 cups mixed candied fruit</div><div>2 cups golden raisins</div><div>1 1/2 cups halved candied cherries</div><div>1 1/2 cups coarsely chopped candied pineapple</div><div>1 1/2 cups whole blanched almonds</div><div>1 cup candied citron peel</div><div>2 cups all purpose flour</div><div>2 tsp baking powder</div><div>1/2 tsp salt</div><div>1/2 cup butter, softened</div><div>1 cup sugar</div><div>3 eggs</div><div>1 tbsp coarsely grated orange rind</div><div>1 tsp almond extract</div><div>1/2 cup orange juice</div><div><br />In large bowl, combine mixed candied fruit, raisins, cherries, pineapple, almonds and citron peel; toss with 1/2 cup of the flour and set aside.</div><br /><div><img id="BLOGGER_PHOTO_ID_5401546955383273970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bj602vfR4ipboAzPCSmYlCCrUqwdYUVBkiCb6Ahdorx2S7XDsabHqz7DXm9UmsIk8T-ulgPx6N3i3a9Z5i21cZNA1nHsXRxPSzmKkgf7F-TDLKVnlD48XPJZLOYCYPwJbmZREOkm9ME/s320/100_3187.jpg" border="0" />Stir together remaining flour, baking powder and salt; set aside.</div><br /><div><img id="BLOGGER_PHOTO_ID_5401545925119711010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTA4wt4LGf9cikN4YkK4y-s1awGYJHcdag-kZeOK74eAb83WI7dava7FwcevFVMsHv8zbv4hkBzo5ZZW15GZapJnfuuBfHeeYjM2g2MiT7NzA7WfRZaorVnOzrvao1pcxbx4j8UNRswg/s320/100_3192.jpg" border="0" /></div><div>In large bowl, beat butter with sugar until fluffy; </div><div> </div><img id="BLOGGER_PHOTO_ID_5401546951695715218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XAQmLCep-FnrWiReFc4Yav4KPbZB1N06RZaTxC7HIp3QRzOzu2E4JghvGQOXOOKM6S9TJ8Ggl5bJIMczLlXRCkqVwNQ8-C78jqbku20A-hSi8h-YkKA06ADwgkD4_kpICNp4KXvxOV8/s320/100_3190.jpg" border="0" />Beat in eggs, one at a time, mixing well after each addition.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5401545916960771890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fV1bs_dnDre_tI7CSomJiTcwoisvuZ3hY9F8yebbw07_IW14JPTxgaQAxcWJkvA6m1e2qtf6zQACUEHshReLELTSgFXxp8QJsG3VAsMy7tBcoPPMQUqSzVatXk8H-FHhmhME7xoK24A/s320/100_3194.jpg" border="0" />Add orange rind and almond extract, beating well. Add flour mixture alternately with orange juice, making three additions of dry and two of juice and mixing just until the flour is incorporated.<img id="BLOGGER_PHOTO_ID_5401545910869819602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8V2HJtOXHzRyi_bMf2N3rVcB9I-PB_s6nw4CBzBwHgS0s0yhYxnycWT8Y-0SAFbD7BZWnfxkx0ToSoryFXOeVANX24cBIcmbQmgWSfrYuouFpy5CIIXE-yDEJMLyzUso3XhI0MXikQk/s320/100_3196.jpg" border="0" /> Fold in fruit mixture. Harley was willing to lend a strong arm to get the fruit good and coated with the cake batter.</div><div></div><br /><div align="center"><span style="font-size:85%;">Courtesy of guest photographer <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Jolaine</span> (JD)</span></div><br /><div><img id="BLOGGER_PHOTO_ID_5401914248962774098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 212px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkNAGYFqAt_HV9gVpsAFyqlDno-C3UI_hV6TUojJ5qvYZhe9B_XEwzTnPtkFvOz_3oXRHskoBWa0umxW0CBeem6kZCJL1xFLglZ16QwzUhdPYeZct8UnaX1Kq0g02jn5oefdMxz-1ISA/s320/Harley.jpg" border="0" />Scrape cake into pans lined with parchment paper. </div><span style="font-size:85%;"></span><br /><br /><span style="font-size:85%;"></span><br /><br /><div align="center"><span style="font-size:85%;">Courtesy of guest photographer <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Jolaine</span> (JD)</span> </div><div align="center"> </div><img id="BLOGGER_PHOTO_ID_5401914248378962114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 212px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgFGBq_KuWm808AmuWuzkvSDlCk5n7gqRSKK8IZDgTmAaISAaAp2wGHgABulkmKQBpgVw42RVxfcyfKTliVQfhXL1YjbSf-AalL6KMcB44UfAky5TH_jiB2ToxQ4UYDqxoWcv6sknR40/s320/Me.jpg" border="0" />The recipe suggests 2 full size loaf pans. I used 2 mini pans and 3 medium size pans. I prefer the smaller sizes - that can be given as gifts.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5401545907900881202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtktYrTNqZ6myuHE4yPMthKwz-fsBaw-5HzATE33nazK0xXwN4otCtlo7dEYjQ5Ic-PoV0k9-q40Cew_hCgPnJWtLddNgy8JBVvw4kLSyURb21S8L4p7sTJx-d6-xipnokMbQqfeXUoo/s320/100_3198.jpg" border="0" /><br />Bake cakes on center rack in 250 degree oven for 2 1/2 hours or til cake tester inserted into center comes out clean. Let cakes cool completely in pans on racks. Once cooled I wrap them in plastic wrap then foil and store either in cold storage or the freezer til Christmas.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5401545902678842834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8qz9Uun5XHqOyNMjCrP_NmbyWizndlAnfFXTJt245ZT-sfdS_6mAL33C6bCCyFjXtDCmkO4EM_-rYDYQ7mr6zpdxVRiMMlyU4LiD5pNUAxn1vhepCTxp72TAufjTPTiEmc03YzWEuCA/s320/100_3206.jpg" border="0" /><br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Mincemeat</span></strong><br /><br /><br />Another Christmas tradition - and unfortunately another taste/flavor I just didn't enjoy. My husband, Tim, loves mincemeat...so this year I decided to spoil him a little. I did a search online for a recipe - wow...so many - but I came across one that intrigued me - a recipe that dates back to 1910. I liked the idea of a recipe with a long history.<br /><br /><br /><br />3 cups golden raisins<br />3 cups dark raisins<br />3 cups currants<br />2 1/2 lbs apples<br />1 lb ground beef, cooked<br />3/4 cup citron<br />1 1/2 tbsp grated cinnamon<br />1/2 tbsp grated cloves<br />2 tsp grated nutmeg<br />1/2 tsp allspice<br />3 cups brown sugar, packed<br />2 tsp salt<br />1/2 tsp pepper<br />1 quart apple cider<br />1/2 lb beef suet, minced<br />3 lemons, juice and *zest<br />3 oranges, juice and *zest<br /><br /><br />Peel, core and chop apples into half inch dice.<br /><br /><br />Put all ingredients into a large pot. Mix well, and bring to a simmer.<br /><br /><br />Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Pack into sterilized jars and **process for 30 minutes.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5401546959389803538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hhyyOftNhiLPAp63_MEKbNul7MpeGrxva9SwnSNRTFQNW0PAzXD3G1UChVBPn1C6WQrCAFzesgJ7RNoet4K12ir-kDMSfe6d6AtRekLnM0rc8omK3teGgjS8KPVr04iaMNxanC4vw-g/s320/100_3204.jpg" border="0" /><br />*To zest is to remove the outer skin of the fruit - not the whole rind - just that light outer layer. I have a tool that helps to do this...called a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">zester</span>.<br /><br /><br /><span>**To process put lids on jars, do not tighten, and place in pot of boiling water for 30 minutes. Remove from pot and tighten lids.</span><br /><span></span><br /><span>I have to say...I think I have grown up or at least my <span class="blsp-spelling-error" id="SPELLING_ERROR_6">taste buds</span> have :) because the smell of the mincemeat cooking was wonderful and I found myself looking forward to making pies/tarts with this mixture. This recipe made 5 quart jars.</span><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><strong>Hamburger Soup</strong></span><br /><br /><br />1 1/2 lbs ground beef<br />2 cups diced onions<br />1 cup diced carrots<br />1 cup diced celery<br />3 garlic cloves, minced<br />3 cans (14.5 oz each) chicken broth<br />1 can (15 oz) crushed tomatoes<br />2 tbsp Worcestershire sauce<br />1 tsp hot pepper sauce<br />1/3 cup barley<br /><br /><br />In a large pot, combine the beef, onions, carrots, celery and garlic.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5401544230456272450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEBGQg37xD34MAsyiICKAMBW9Jxz9JRN7Dr_ijDE_DV8sI9_ohD5dda-p4MPdz9go7e9LJWU31IW3W2hUon36blFcIAc-Nt2EGONKwHo4uqyXZGvwKcYMRaSAOn0P4Z_2EOvvSrUBHwM/s320/100_3185.jpg" border="0" /><br />Cook over medium heat until meat is no longer pink and vegetables are tender. Stir in broth, tomatoes, Worcestershire sauce, hot pepper sauce and barley. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the barley is cooked.<br /><br /><img id="BLOGGER_PHOTO_ID_5401544226187184290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9paQMmg9_czSMnJuKbC2PHj_0rgm92RbSUv1QfIs5bMbPTdCOXGcs1ZJBR0fPT4E5XYEi1xJe3yF3v3d3yBXBceUvz72V2jJNYIAKYgmw-DQd2D25Ho8Ck1dvf_HuEutxPCMPiju0fKk/s320/100_3199.jpg" border="0" /><br />I think this has become my new favorite soup. Simple and easy to make...such nice flavors on a cold winter day. Although today was in the 60's here - <span class="blsp-spelling-error" id="SPELLING_ERROR_7">lol</span>. I like the combination of the ground beef and chicken broth - the veggies are good - the Worcestershire sauce always gives a nice touch too. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">mmmm</span> soup...<br /><br /><br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Lasagna</span></strong><br /><br /><br />I haven't made lasagna for quite awhile - but Tim, my husband asked me last week if I would make it sometime. I decided today was a good day since there were lots of people around. I combined two recipes and liked the results. One recipe is from Paula <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Deen's</span> restaurant, Lady & Sons and the other was from the lasagna noodle pkg by <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Barilla</span>.<br /><br /><br /><br />1 1/2 lb ground beef<br />no-bake lasagna noodles<br />12 oz cottage cheese<br />1 egg, beaten<br />1/2 cup P<span class="blsp-spelling-error" id="SPELLING_ERROR_11">armesan</span> cheese<br />2 cups grated S<span class="blsp-spelling-error" id="SPELLING_ERROR_12">wiss</span> cheese<br />2 cups grated sharp cheddar<br />1-8 oz. pkg cream cheese, cubed<br />1 1/2 cup grated mozzarella<br />2 jars of spaghetti sauce (I used 2 quarts of homemade)<br /><br /><br />Mix cottage cheese, egg and P<span class="blsp-spelling-error" id="SPELLING_ERROR_13">armesan</span> cheese - set aside.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5401925877257894114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDGDLXDEAah4kU2X8GZIgk0hiIrGRARBE3Wl96uQ-rjliUAsQycwMKMGijfolrztSROu0Bse3GDhbEO4JC3Nqk4fRB74SlTv_EqJgFhqxxHeS9QbLOaVrrnjJ9oqS_YMrRTB0uiDgk24/s320/100_3209.jpg" border="0" />Mix Swiss and cheddar together, set aside.</p><p><img id="BLOGGER_PHOTO_ID_5401544216586481506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTC4fAV8D8UnQY-XIOQr4rFXQUON6OqJiwiWZETYmoUQ2lzkJcAr4DybsHxoAxjPVmRPTg458li-tZI8qVMG_N3dZLpCF5Sje4TV-pSYF3mFbxiWbLd-w22ZfjLuGB2bDMkyackhq8mU/s320/100_3212.jpg" border="0" />Crumble ground beef and cook til no pink is left. Set aside.</p>To put together the lasagna here are the steps.<br /><br />1. Spread 1 cup of sauce in bottom of baking dish.<br /><br />2. Layer as follows: lasagna noodles, 1/3 of cottage cheese mixture, 1/3 of cubed cream cheese, 1/3 of browned beef, 1/3 of cheeses, 1 cup of sauce.<br /><br />3. Repeat layers 2 more times. <br /><br />4. One more layer of lasagna noodles, finish with remaining sauce. <br /><br />Bake at 350 degrees for 45 minutes. Sprinkle with mozzarella cheese and bake another 15 minutes. Remove from oven and let set for 15 minutes before serving.<br /><br />This was a wonderful recipe...there were so many things I like about this. The egg in the cottage cheese mixture gave nice texture. I had never tried cooking lasagna without the cheese from the beginning of cooking. I preferred this to using foil and having the cheese stick to it. This gave opportunity for everything to cook - add the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">mozzarella</span> and let it melt and brown. One thing I would change the next time is to leave out the cream cheese. I did not find it added anything to the lasagna either in flavor or texture. I believe I have found my new go-to lasagna recipe...thanks Paula and <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Barilla</span><br /><br /><br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5401544214312175698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinM4VWA96js6mjP07886lv2yvA9CS6d0kEmPAc1o1zeZ_ZG6-KIWoCtMTQyft4OP1rU3YzOLvxy5dbjgnpBDGkX0NBKfQNhZtjrJ6GE3DeNzlFrVrzBhnmZG-uDM6K3vIlaCbmCXVBPro/s320/100_3213.jpg" border="0" /></p><p>Today was a blessing. Our goal is to have our home a haven for family and friends. A place they can come for rest, food, laughter, tears, long chats, or quiet times and always a warm hug. God has blessed us and we pray we use it to bless others. That is my prayer.</p>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com5tag:blogger.com,1999:blog-457473544512584215.post-1814090203582745962009-11-05T17:48:00.001-08:002009-11-05T19:01:11.870-08:00Inside-Out Stuffed Cabbage Meatballs, Roasted Potatoes with Rosemary & Nutty Broccoli Slaw<strong>Inside-Out Stuffed Cabbage Meatballs</strong> <div><div><div><div><div><div><div><div><div><div><div><br /></div><div></div><div>3 tbsp butter</div><div>2 lbs green cabbage, shredded</div><div>1 tbsp maple syrup</div><div>1 tbsp caraway seeds</div><div>salt and pepper</div><div>1 1/2 lbs ground beef</div><div>1/2 cup breadcrumbs</div><div>1 large egg, beaten</div><div>1/2 tsp ground allspice</div><div> </div><div>Slice cabbage or put through the food processor. (I just sliced with a knife)</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5400807500945450418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytcCCXWXeCOgNsgFyX2gopFnNbLl9oZXHNAwQKID2xScpNVS27tdDIvhmEAyUsuLSXXxVzdbYDhwV4CVKrhi2AoAqj6MFo4ySNNIAbsXTpn9ZN9Yi3x_4U6Hco66yHEBPPjhLoqQo7mw/s320/100_3156.jpg" border="0" /></div><div>In a large skillet, melt the butter over medium-heat. Add the cabbage and 1/4 cup water and cook, stirring frequently, until wilted, about 5 minutes. Stir in the maple syrup and 1 tsp caraway seeds; season with salt and pepper. Lower the heat to medium-low, cover and cook, stirring occasionally, until the cabbage is tender, about 5 minutes. Transfer 1 cup cabbage to a bowl and let sit until slightly cooled. </div><div> </div><img id="BLOGGER_PHOTO_ID_5400807494959357810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lLAfhyH1quNgaJ-TbAUB9n6SO7uk6ip9M4hMg_00YvP1xTaQEBfAnl_JCAgTSJgGcPer8ctvRHMqc_7kbiprVo7BSypPti9HLk8L-lXLOY00I02jCLPPjh_Xok_XyhEF4BQT0tDA6E0/s320/100_3158.jpg" border="0" />Meanwhile, in a bowl, combine the meat mixture with the breadcrumbs, egg, allspice and remaining 2 tsp caraway seeds. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5400807493081593522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 241px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8dokXBP7CZ2UfO-wNAx1OWGg3-mLQfOXb89-ilezzfoLxnn4DozC4-TNjNvdBhFTkIeB6bk8PwdpwNgR0tLV2zJu1X7-73w-etU6FI7d2HhQvpqupqzfadM4v2KL_jEoDHgjD2YFDmM/s320/100_3159.jpg" border="0" />Divide the mixture into 12 mounds. (I learned a trick to doing this - spread the meat into a rectangle of even thickness on a piece of wax paper. Using a knife cut the mixture into the desired number of squares - I added some extra because I was serving 6 - not 4 for this meal)</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5400807488451065698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinYnpK1qG27LRsiiLEtWlidGH_2Nf5LCi9zqIV1QRfm16slx01DhV5ClubtF7kRgmL-WDU08qW0-J9B3S5kxCsZkxC0C9eDx9UnGSkNHw7j-bl-UuTv0S1duqouGK58SvRu3dELpnER0/s320/100_3161.jpg" border="0" />Hold 1 mound in your hand and press a heaping teaspoon of the cooled cabbage mixture into the center; shape the meat around the cabbage to form a meatball. Repeat with the remaining meat and cooled cabbage.<br /><br /><img id="BLOGGER_PHOTO_ID_5400806309921851442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBN3cPE3ZcIplb8NzGmBpvdSnu_kGp1JQsgYSdaqiQK1SBG2lpSBbd9BdCwlYeViEUO0JFrWXFmfKBwyVor0w-PmuIg0GSF_y2fiS-romzGBv79CSlHnT6LqKsfzGBEIcEIJb87ZU7co/s320/100_3162.jpg" border="0" />Add 1 cup of water to the cabbage in the skillet; nestle the meatballs in the cabbage. Bring to a simmer over medium heat; cover and cook, turning the meatballs once, until cooked through - about 15 minutes. <br /><img id="BLOGGER_PHOTO_ID_5400806302210479746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Hzq_pcX1lGSWwHl8zgmcDiGxw4NhwJl2OcY-N3MmxMzqXdcHQuQdIGV8ym6KayfR9ykxRQv8_0BM-gTBnCEaNvuMMgTrDtQ2vijgDSA5dj5nPS1TMwVKW010nGfMuFDPtKo-cld0UUk/s320/100_3165.jpg" border="0" />Season with salt and pepper. Serve the meatballs on the cabbage. <br /><br /><img id="BLOGGER_PHOTO_ID_5400806298189512562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcc1qHoegOG14GhW0Akz36je2hqWsiSNcFtEnjM4_vP14S_JNDLcKMn-bWQ3VhAYeqjf3AgYBA94c0XQUftmew2bZV_QWZD6TOzrtCLeuWnEEvVYV3YRvrxGr05fbLGPLRzqb2s-K2qE/s320/100_3168.jpg" border="0" /><br />Serves 4</div><div> </div><div>This was a nice meal. Although it was decided that the meatballs don't really need the cabbage inside them - just extra work that doesn't change the flavor at all. I will definitely try this again. <br /></div><div></div></div><div><strong>Roasted Potatoes with Rosemary</strong></div><div> </div><div>3 tbsp olive oil</div><div>1 tbsp fresh rosemary</div><div>1/2 tsp garlic powder</div><div>salt and pepper, to taste</div><div>2 lbs. potatoes, cut in quarters<br /></div><img id="BLOGGER_PHOTO_ID_5400806291764831570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgtAJlXa7mDrhI0xK0b7gzFFVbDUw3jBLrLK92crmtxrnHIftmU4rAI2xcFsoAh5G1bNPSGiZt51BnHvLrhqSxLHnpOMU3U6XZvZB4fSIs3yxx6zC-7Z1RDHMzPrwYRwpxpWWmT_7SCs/s320/100_3163.jpg" border="0" /> </div><div>Heat over to 425 degrees. Spray a baking dish with non-stick spray. Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan. </div><div> </div><div>Bake 30 - 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5400806289409543026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaIDYzXT-tHFRdcpI4xi_7jXQAePEsKWfuQnEONiPQqTGnRDYiaOvc2lnz_hyDtMLOGDDfrOMCZtQc67g_7qLCAl1milWGP1w_v6_hlv_zpAJPX_AA55heiMleV4MtNiZNvlVGActM0M/s320/100_3172.jpg" border="0" /><br />Serves 4</div><div> </div><div>Also YUMMY - I have used this recipe with assorted herbs and spices. This mixture was nice. <div> </div><div> </div><div> </div><div><strong>Nutty Broccoli Slaw</strong></div><div> </div><div>2 pkg chicken flavored R<span class="blsp-spelling-error" id="SPELLING_ERROR_0">amen</span> noodles</div><div>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lg</span> pkg broccoli slaw (or 2 small)</div><div>2 cup diced onions</div><div>1 cup sunflower seeds (or more to taste)</div><div>1 cup slivered almonds (or more to taste)</div><div>1 small can sliced black olives </div><div> </div><div>Dressing:</div><div> </div><div>1/2 cup sugar</div><div>1/2 cup cider vinegar</div><div>1/2 cup olive oil</div><div>2 R<span class="blsp-spelling-error" id="SPELLING_ERROR_2">amen</span> noodle chicken seasoning <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pkg</span></div><div> </div><div>Mix salad ingredients together.</div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5400804938295328914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaq7L8KUsJ8U8A3_ogEguoslLSCunuJR6PEb-b8sA65FLLCENuWN_1Li5T1hTU_rupH2qKv0uAocjm3PvV_bJts-uBWOOkVh1jidOqu9BJYYO8UDl5m1thgfOcwxcGxhtOBxKlhIZp7g/s320/100_3146.jpg" border="0" />Mix dressing ingredients together and blend well. </div><div><br /><img id="BLOGGER_PHOTO_ID_5400808238032032226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCgoTiASCHlSlHnbKZe0sh1UtthaRDawBnCBhMaeHX4yRTqUCrz07h5gP2m2NrQhdL6LYE3W9KjUhqPapIe7_YcQ8lBXhWF4W_1eHSi3UkwULOUHeyDmX_C81DcPpEMp1B0EBG7Sq6Ig/s320/100_3151.jpg" border="0" />Combine all in a large bowl with a lid. Cover and refrigerate overnight.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5400804937795493378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fjC9cKiFycsjue4EeJl78mdUI8RVIE1kXg9n3D4kQtdfr-NwekJlbZ4PuAnnhaL_T5oSApUuqvXNZI7g7o1Sp_GcTL2LSrMZLg1SzDHoDmlXkfrf1QWNjrGWVWC5_oid8-JamzgYa5k/s320/100_3167.jpg" border="0" /></div></div></div></div></div></div><br /><p>First - I didn't add the black olives. I am not a fan so left this ingredient out. This recipe is going in the keeper binder.</p><p>My dear friend <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Jolaine</span> (or JD) arrived today for a visit. All the way from the East coast of Canada. I am so blessed that she would come all this way for a visit. She was here this summer with her kids and arrived in time for the 4<span class="blsp-spelling-error" id="SPELLING_ERROR_5">th</span> of July. We have a picnic with our small group from church and then head to the park to watch the fireworks. This salad was brought by a friend to the picnic - and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Jolaine</span> was a big fan. She has been asking me for ages for to try to get the recipe. I finally followed through and got the recipe last week. I got all of the ingredients together and made it so JD could enjoy the salad tonight - her first night here in Ohio again :) It did make her smile!! </p><p><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Jolaine</span> and I are planning lots of cooking during our time together. I am looking forward to spending time together sharing some of my traditions - Christmas Cake, Christmas Pudding, Mincemeat, Beef Jerky and MORE Grape Juice. </p>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com1tag:blogger.com,1999:blog-457473544512584215.post-37545828611141696602009-11-04T15:15:00.000-08:002009-11-04T17:24:44.736-08:00Home-Style Shrimp Curry, Basmati Rice and Pan-Roasted Brussel Sprouts<strong>Home-Style Shrimp Curry & <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Basmati</span> Rice</strong> <div><div><div><div><div><br /></div><div></div><div>1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Basmati</span> rice, rinsed</div><div>1 1/3 cup water</div><div>2 tsp Madras-style curry powder</div><div>kosher salt</div><div>3 1/2 tbsp olive oil</div><div>1 medium onion, quartered</div><div>3 cloves garlic, minced</div><div>2 tsp ginger, minced</div><div>1 - 15 oz can tomato sauce</div><div>1 cup water</div><div>1 lb medium shrimp, peeled and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">deveined</span></div><div>1/2 cup plain yogurt</div><div><br /></div><div></div><div>Combine the rice, 1 1/3 cup water, 1 tsp curry powder, 1/4 tsp salt and 1/2 tbsp oil in a saucepan. Cover and cook undisturbed over medium-low heat, about 15 minutes; keep warm.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5400421853005771986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1h2kBuOIy98g_ckEQD9CsFLQHalGIx3mN3jVSfQ7Sau11hmpJ2PV1y70MfOSWtYGbnGsvW6NwrUXSX1r4wZxyDKFTpGnejk3ZtcWnl_1PaYb6xN739nIN26oQLUA7HXnDXTjXYZ6xBGQ/s320/100_3132.jpg" border="0" /> <div></div><div>Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. </div><br /><div></div><div>Heat the remaining 3 tbsp oil in a deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic, ginger, 1 tsp salt and 1 tsp curry powder and stir fry until slightly browned, about 3 minutes. Add the tomato sauce and water and simmer until thickened, about 8 minutes. </div><div></div><div><img id="BLOGGER_PHOTO_ID_5400420808061403442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU10TNc-jESUNSpOP4r_3nQjk2BX1NSrbyKjjU5ZYNjxd-HTEvii0zfNmd3IcE03jIwctC4NFtMCx540QBBcxCfaxwM0WDAyWlShpsbIFT1pVxwS8hwe-KBdCsf-6hNnnR-kSmRY4c2X4/s320/100_3129.jpg" border="0" />Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, about 3-4 minutes. <img id="BLOGGER_PHOTO_ID_5400420810244344290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmE88V4CjVa10OdVqXxKmNiQ9pcaLRzeA0vS94xW0MbWfJrZYdspHT8_kE4xxJTlTmVS2pJ5fqZhrZ7zAJGGpWi7DisNyYLVGdi-ehHVvIxmuIyuxoisSzxElz_69mT5ZplhsmQDywdns/s320/100_3125.jpg" border="0" />Remove from heat, then stir in the yogurt. Serve with rice. </div><br /><img id="BLOGGER_PHOTO_ID_5400420802752080370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkt0aPTtzJstWLEjFoOUJbXBUdRJp_ZgIUkZfTA6Aepxw-IYBUYzLiB8vF1uI7jqjMTcngrZwQqWcTVgue7do9rjXnIzBDqWi2KMfqHcT3ZCC7vqdA_ull7UnL_mNAk4dWVAwB5fYJnc/s320/100_3136.jpg" border="0" />Serves 4<br /><br /><div></div><div>This was very nice - next time I would add some chilies for a little more heat. But nice texture and flavor.</div><br /><br /><br /><div></div><div></div><div><strong>Pan-Roasted <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Brussel</span> Sprouts</strong></div><br /><div></div><div>2 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Brussel</span> sprouts, halved lengthwise</div><div>1 tbsp olive oil</div><div>7 cloves garlic, minced</div><div>3 tbsp butter</div><div>1 large sprig fresh rosemary</div><div>2 tsp fennel seeds</div><div>1 tsp salt</div><br />In a large saucepan cook <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Brussel</span> sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes, drain well. </div><div><br /><div></div><div>Place a large heavy skillet over high heat for 1 minute. Reduce heat to medium, add oil and garlic. Cook and stir for 2 minutes and then add half the butter. Increase heat to medium-high; carefully arrange half of the sprouts, cut-side down, in the hot skillet. Top with half of the rosemary, fennel and salt. Cook, uncovered for 4 minutes or til sprouts are well-browned. </div><div></div><div><img id="BLOGGER_PHOTO_ID_5400420799309735234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURjBkIZ1mNxBtKsWfsa-NwZJGcfh-QBSYK4maOrXJLXPnH9776zqss81aV6llfFuZ3ufiCUfvGcbvObFJwrF9TjgBYCvO_rzTlBKSrx3JJY9qtqFDrGl5Db3S-JAxyocXQ4hk6Qchwwc/s320/100_3127.jpg" border="0" />Remove sprouts from pan. Repeat with remaining butter, sprouts, rosemary, fennel and salt. </div><div></div><img id="BLOGGER_PHOTO_ID_5400420789290988386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufe-HUctoTyXt02yluKVVjmT73WJFAVxcp_ZqYv1T-_HJ4slJ0OLu5_ll7wb39so8FO8Krk2zVSFHHjY1ZWHVRIBJ8XQCTHWKPBKsJcU8vbmOCvzm6NxUFIZamVYiAeUaWsMWJhc46Rc/s320/100_3130.jpg" border="0" />Serves 6<br /><br /><div></div><div>This was also tasty - but lots of fiddly work. Not sure the taste is worth the time involved. </div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0tag:blogger.com,1999:blog-457473544512584215.post-80637121971115761632009-11-03T20:00:00.000-08:002009-11-04T05:30:01.315-08:00Super-Sticky Chicken, Holy Haluski and Creamy Garlic Dressing<div>Sorry I haven't posted in a while. I have been struggling with headaches for longer than I want to think about. Last week my husband was travelling. As a result of him being gone, I had a busier week and my headaches were worse - so my kids fended for themselves at mealtimes.<br /><div><br /><div><div><div> </div><div>If I haven't mentioned it before - I am collector of recipes, recipe books and recipe magazines. I love them all. I love to try new recipes on a regular basis. I knew I needed to get back into the swing of cooking meals and blogging. So...here we are. </div><br /><div></div><br /><div></div><br /><div><strong>Super-Sticky Chicken</strong></div><br /><div></div><div>2 lbs of chicken pieces (I used quarts - legs with the back attached)</div><div>3 garlic cloves, crushed (I used minced garlic in the jar)</div><div>3 tbsp sesame oil</div><div>3 tbsp maple syrup</div><div>2 tbsp tomato paste</div><div>2 tbsp soy sauce</div><div>1 tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_0">hoisin</span> sauce</div><div>1 tbsp ground ginger</div><div></div><br /><div>Place chicken pieces in large dish/roasting pan.</div><br /><div></div><div><img id="BLOGGER_PHOTO_ID_5400231249793708178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRMcUu6KVI5Yx1uPfyCcc4YesvzrkcGKt39ze8o0AV1YDeNUgMz4JhjvNJzmmNK2lGpxeMb4PpAaozh8BZjIcUKGcH-veeLpmUa6oVTPq8-Yd6d47KLUOAFzMw7rvADODzmQTzvMZq2E/s320/100_3115.jpg" border="0" /></div><div>Mix remaining ingredients in a bowl and whisk together. Pour over chicken, turn and coat. Leave to marinate for 1 hour. <img id="BLOGGER_PHOTO_ID_5400233524236542834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsy55qLWs-Hiqh_kP8sBnBcbPb4Yz0BeCh67VaDXuj6UX8qsCzrK17_SS5C4ks5P4dBrUU_x7OURbhMR1ufD5-MOTUq4PW4fWBm4Cl61MB2nJrKAWmijSgUBbYuwtrInnXfAgrkrYB3E/s320/100_3119.jpg" border="0" /></div><div>Preheat oven to 400 degrees and back <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chicen</span> for 30 minutes. Turn to coat and bake another 30 minutes. Check for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">doneness</span>. May need a few more minutes depending on size and number of chicken pieces.<br /></div><img id="BLOGGER_PHOTO_ID_5400231233845244194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB93fmMxnAvZ7-gaWJbuKSRx5zqbXMn_ZOqgK-U7IIojYG6L5Qz81YvHG6m4IrUQIHcwZWvJPsG5VMePQYulpN8znT8ym-7q8gR7OSXRTYIijMKY52k_AdpQxwG_u1epItP5_VGhwpRFg/s320/100_3122.jpg" border="0" /></div><div>Because of my busy day, I was unable to marinate the chicken for an hour. In the future I would marinate it at least an hour - and possibly overnight. It wouldn't hurt. This has nice flavor.</div><div> </div><div><br /><strong>Holy <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Haluski</span></strong></div><div> </div><div>This recipe is from the November issue of Food Network Magazine. My husband and son are fans of the show, Diners, Drive-Ins and Dives with Guy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Fieri</span>. This is a traditional Polish recipe he experienced while visiting Kelly <span class="blsp-spelling-error" id="SPELLING_ERROR_5">O's</span> Diner in Pittsburgh, PA. He made some adjustments and I did the same. I left out a couple of ingredients and was very happy with the results. </div><div> </div><div>3 tbsp butter</div><div>4 oz thinly sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pancetta</span>, diced (bacon can be used - but I like the flavor of the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pancetta</span>)</div><div>2 large onions, sliced</div><div>1 medium head of cabbage sliced 1/2 inch thick</div><div>1 cup carrots, cut in 1/4 inch julienne</div><div>1 tsp kosher salt (regular salt works the same)</div><div>2 tsp black pepper</div><div>8 oz. wide egg noodles</div><div>3 tbsp minced garlic (again, I used the minced in a jar)</div><div>1/4 cup while wine</div><div>1 tbsp lemon juice</div><div> </div><div>Bring a large pot of salted water to a boil for the noodles.</div><div> </div><div>In a large pot, melt 1 tbsp of the butter over medium heat and add the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pancetta</span>. Cook, stirring, until crisp - 12 to 14 minutes. Remove the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pancetta</span> to a paper-towel lined plate to drain. </div><div> </div><div>Add 2 tbsp butter to the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">pancetta</span> fat and melt. Add the onions, cabbage and carrots. Season with the salt and pepper. Stir to coat the vegetables with the butter. Cover and cook til the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer til the cabbage is very tender, about 10 more minutes. </div><div> </div><div>While the cabbage cooks, add the noodles to the boiling water and cook according to the directions on the package. </div><div> </div><div>Increase the heat to high , stirring until the cabbage and onions are golden, 10 - 12 minutes. Add the garlic and cook for 1 minute. Add the white wine to <span class="blsp-spelling-error" id="SPELLING_ERROR_11">deglaze</span> the pan (stirring to release the yummy bits that have stuck to the bottom of the pan). Stir in the lemon juice. Add 3/4 of the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">pancetta</span>, combine well and remove from heat. </div><div> </div><div>Drain the noodles and add to the pot with the cabbage. Toss well to coat the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">noodleswith</span> the cabbage mixture. Sprinkle with the remaining <span class="blsp-spelling-error" id="SPELLING_ERROR_14">pancetta</span> and serve immediately. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5400231230726436994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqPgsX_zTEKeqaUrc83PKQUrnnoq7H-rnUj47o8_fP-MW3uHAHxj920EUk0t9X90LOe9xVoAQXknRNot9R63eabkh3ddpxrq1AZhRMg0Cis7PrSUzxoLKRocZVs9MjqIqhSfFx7XgKGc/s320/100_3121.jpg" border="0" /> </div><div>This dish was amazing. There are very few recipes that I make that all 5 of us love. I encourage everyone to "critic" a new recipe. What would they change, add, take away...They are not so much critical of the cooking - but the recipe. For this one - they all loved. It is an interesting dish...unusual - but <span class="blsp-spelling-error" id="SPELLING_ERROR_15">sooo</span> yummy. Definitely a keeper - one for the binder JD.<br /></div><div><br /><strong>Creamy Garlic Dressing</strong></div><div> </div><div>1 cup olive oil</div><div>1/2 cup sour cream</div><div>1/4 cup heavy whipping cream</div><div>1/4 cup cider vinegar</div><div>1 tsp salt</div><div>1 tbsp minced garlic - yes, from the jar :0)</div><div> </div><div>In a jar with a tight-fitting lid, combine all ingredients; shake well. Chill. </div><div> </div><div>Refrigerate leftovers. Makes 1 2/3 cup.</div><div> </div><div>I used a dish and whisked the ingredients. I used about 1/3 of the dressing on romaine lettuce with some chopped mushrooms (yes JD mushrooms) and cucumber. Any lettuce mixture and add -ins can be used. Nice flavor. <br /></div><div><img id="BLOGGER_PHOTO_ID_5400231226206124370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKEUzFKVRyUlMkQQnlAA11rtnCef1yvGJmXejwiBuUp_ImOa_SNBlWfWhM9i91vthOmXheWtCylEkbCTfJ6WPmjC-SKzZ1_D9KDO2G84-5m4jA2dCbO3NpX4kpdJa87Td4YFybX8UGHE/s320/100_3123.jpg" border="0" /></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com2tag:blogger.com,1999:blog-457473544512584215.post-16156350123958228752009-10-26T15:36:00.000-07:002009-10-26T16:05:04.055-07:00Sausage, Potato and Cabbage StewThis recipe creates more of a "stoup" - a cross between a soup and a stew. <div><div><div><div><br /></div><div></div><div>1 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_0">kielbasa</span>, sliced</div><div>1/2 red onion, chopped</div><div>2 tbsp spicy brown mustard</div><div>1 1/2 tbsp white wine vinegar</div><div>4 cups chicken broth</div><div>1 1/2 lbs red potatoes</div><div>3 cups (1/2 pkg) store-bought coleslaw mix</div><div>salt and pepper to taste</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5397044598819536386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrYK8QAx2Vr_LagTaJTnOca7IJRctRXIv4CM_PG49f4TSh0WOx_x5lIM-ppZc6B-ckiB0dFdmZzHE946ITSMc4Hlkgo-180_1JJ9D4u_9T-zrGXabZtrBWZe-tv22y0HCnwIhh1IXnlk/s320/100_3092.jpg" border="0" />In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes.<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5397044591503069282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnFcz9O1hukbJmeAKGkDya5P1p40-E3qg1i0u0YNwy-yfCay-ttzTBjwoajdTCrFagT9ganCI7s27U_zQdiUdY0ET-ez7cLgF60aj2jzR-yOEQ_T3U3fSpxFYrUA8z2esIhzmT8zK1MA/s320/100_3094.jpg" border="0" />Stir in the mustard and vinegar; then add chicken broth.<br /><br /><img id="BLOGGER_PHOTO_ID_5397044587715312834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2miR5goTSd-Fv5QrmhihiE0u0efxNBAe0zneYyOSAH0tEvqhi4z8JXHNyXCRh4LAs40iFsXlWnC82uFNB6Gtno0b3NkUuPF58XkUvr1fxfZTklaqUlIl_irH_yuK_C_2tJCAMcHuQ6nI/s320/100_3096.jpg" border="0" />Cut potatoes into 1/2 inch cubes and add to pot, along with the coleslaw mix. Season with salt and pepper.<br /><br /><img id="BLOGGER_PHOTO_ID_5397044582978114866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5Kg3n5EQJwfPW0dJ_bHDuEfTZHNfUgc_fWT6hbC7rKmXsedVw9t6M0f-_uI4kKiIvWCyxucuzLabyYa10ahAC1tKyBBVI5yTl_rsjs9UrjwRKlz5MTbHsF31gJ-6ETy9eSGxWG29pFE/s320/100_3099.jpg" border="0" />Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. </div><div><br /><div> </div><div><img id="BLOGGER_PHOTO_ID_5397044579108358066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BfdYZX2jasNKQtcyG2HiY7HKV6mf41y4UvxGXNVmQkF67DEldSc_cOJlT2j9mY1y7LXctmWOnZ1b74X3keLtII26bypPh5K8-ZLgBgzuFBa-bpMTtE5_0hLkiOJCaZp290hpDukT8WQ/s320/100_3104.jpg" border="0" /></div><div>This recipe serves 5. Serve with fresh bread. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Yummy.</span></div><div> </div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com4tag:blogger.com,1999:blog-457473544512584215.post-35528786505224860862009-10-25T04:19:00.000-07:002009-10-25T10:09:33.079-07:00Cinnamon Nut Coffee CakeOur adult small group meets on Sunday mornings at church while our kids have their own small groups. When I wake up early on Sundays (which doesn't happen as often as I would like!!) I get up and make something to bake for our small group. I had been thinking about it this week and how I would like to take something - and what do you know - at 6 am I was wide awake. I decided to try a new recipe - here goes.... <div><div><div><div><br /><div></div><div>1 1/2 cup flour</div><div>1 cup sugar</div><div>2 tsp baking powder</div><div>1/4 tsp salt</div><div>1/4 cup butter, softened</div><div>2 eggs, lightly beaten</div><div>1/2 cup milk</div><div>1 tsp vanilla extract</div><br /><div></div><div>Topping: </div><div>1 cup chopped pecans</div><div>1 cup packed brown sugar</div><div>2 tbsp flour</div><div>2 tsp cinnamon</div><div>2 tbsp butter, melted</div><br /><div></div><div>In a large bowl, combine the flour, sugar, baking powder and salt. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5396503004769338754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuWaXkpo5Fm2257o5q5kZriaVTZidNOVSP2nQ3VGn5qgMJv6WlJDujemSixYCfLR73u4W_NrNDyIKDpulixmYxg6W5tj2aSjrkDeUWktMb_CE1kC6CtWSyWeFTvjD2zmNmb0iI6lqD1U/s320/100_3081.jpg" border="0" /></div><div> </div><div>In a small bowl whisk the butter, eggs, milk and vanilla. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5396503003293009218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4awTR4FmbimPe24Sq7ExQrxQzS8-P3786NKquVsXXLTKFPP6vfftvIZdtaTHNY1Q0ecM9RwnQFgHoEKTuY5AltxTwHOAzIAtvsss9nKhk9k8aST7UuQnhaUcWcPNbFZFRXYOa_bds1Dw/s320/100_3082.jpg" border="0" /></div><div> </div><div>Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients.</div><br /><img id="BLOGGER_PHOTO_ID_5396502995875046274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgILGNzj_-H8go97oJy4T3DDeXQkbG7K9A6cJjiOY7MC-UqyrtEPiTdJpPhez4RQupb6AOshogZdqt7avuc8-fMYB4aX-elV0_bE7LG96VtLVmkV7Gj1ZBAiFXxOkyIOJmy5JoLu4FoU/s320/100_3083.jpg" border="0" /><br /><div></div><div>Spread half of batter into a greased 9 x 13 baking pan. Sprinkle with half of the topping. Carefully spread the remaining batter over top; sprinkle batter with the remaining topping.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5396502993582901122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0gQfgp-G-00vPOHN8PlSZlTQj_bzOtsKzJzinT8BZHBsw2wqMuwNVDkD27JNWt9Eh_gpY5MGn6rj7fdjVGtTXtrsmdYqPkcmehbnxk5KSr8mr2P7gD_Av9heqKL3w_6dWodTrNcEzak/s320/100_3084.jpg" border="0" /><br /><div></div><div>Bake at 375 degrees for 25 - 30 minutes or until a toothpick comes out clean. Serve warm.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5396502983018089618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nhLDqCqqRt6I9dNP-5C5wzqKFrsmzfaRplMRuPsZrdslWpCB7Bpnx1HRnpEKId3CsUkP031DDhaGhXUwAQkaon3WvPdLFBpu5TLUmxWmRryMf0VWi6uMAYTK0aHjDEgkP9TSeQFC70A/s320/100_3090.jpg" border="0" /><br /><div></div><div>Serves 12 - 15 pieces.</div><div> </div><div>Home from Church and the coffee cake was yummy. This will go in the keep pile :0></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com2tag:blogger.com,1999:blog-457473544512584215.post-78399840269046230972009-10-24T06:14:00.000-07:002009-10-24T07:08:58.418-07:00Halloween<div align="left"> I grew up in a very strict Christian home. There were a lot of things we were not allowed to do as kids, no <span class="blsp-spelling-error" id="SPELLING_ERROR_0">television</span>, homework or sports on Sunday. We reserved Sunday for Church, family and friends. I saw my first every theater movie at the age of 18. My boyfriend (now my husband) took me - Raiders of the Lost Ark- wow what an amazing first movie! I didn't tell him til afterwards that it was the first time I had been to the "show". He was appalled - figured my parents wouldn't be impressed. I don't think they ever knew. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Anyway</span>, something we DID do was celebrate Halloween. My parents hosted Halloween parties in our home for their friends. My husband grew up in Africa on the mission field...and they celebrated Halloween. Somewhere along the way...Halloween for Christian's become a bad thing. Somehow we lost the "fun" part of just being able to let our kids use their "imagination" and have fun. Dressing up and visiting friends. It seems a shame that we as Christian's "give" our holidays away - allow <span class="blsp-spelling-error" id="SPELLING_ERROR_2">satan</span> or evil to take over something that could be innocent - and even an opportunity to share Christ - wow, your church has a Halloween Party? </div><div align="left"> </div><div align="left">I did a lot of sewing when my kids were young and made all of my kids Halloween costumes - the first ever was a bee costume - he was just a year old - so sweet. From there I continued until about 4 years ago. Every year - a new costume - it become quite a tradition - the kids and I would go and pour over the pattern books and decide "who" they wanted to be that year. We have had Zorro (my absolute favorite), a mermaid, Rapunzel, Robin Hood, a dinosaur, the kids loved those times. </div><div align="left"><br />Over the years I have had many conversations with many people about this subject. I lose the battle when I don't have information to back it up - my memory isn't great for dates, etc... But I still feel strongly that we have to look at this differently. This post was brought on by the fact that we did pumpkin carving last night. Another think I love is doing neat designs - yes I use patterns and special tools - i guess it is that jigsaw puzzle lover in me :) </div><div align="left"><br />We have a friend - she is the same age as my oldest - and we have "adopted" her as part of our family. She goes to church with us and is usually at the house several times a week - for a quiet (?) place to study, join us for a meal, hang out with my daughter, or just to chat with me. We love Erin...she has never carved a pumpkin before and was looking forward to it. So yesterday we went to the grocery store and picked out our pumpkins, came home and decided on a design and started cleaning out pumpkins. </div><div align="center"> </div><img id="BLOGGER_PHOTO_ID_5396162632143687346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5hCpWzvNgoJ01KthLZ30WQ86SuiMkwEOb0ovhsntiMr5McNfPa-4eMGrvvpyxDihI-yAUwRlJJ4YWEPyFVtZ3mXMHm6Hv99w7C7ogJJXdKM-SjJgl5Rrf1fiKKx8PTpu0nzereUn9js/s320/100_3065.jpg" border="0" /> <div align="center">This is Erin cleaning out her Pumpkin<br /><br /></div><img id="BLOGGER_PHOTO_ID_5396162055280520642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAtoM4WQAZLq-ARfHUnpdnXRyNouB2Ig84Cl3DQcSxCgxABGcjKPkdwLPzdyaCv766EXEUzqK7WdSoiK4mAjNixhQN_PIPFmbu_td0gYNRzWro8grGU34RDhgrtCnFLu_AV0ds1X_zT8/s320/100_3066.jpg" border="0" /> <p align="center">My 16 year old daughter, Sadie - making faces while she cleans out her pumpkin.</p><p align="center"><img id="BLOGGER_PHOTO_ID_5396162052219298530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBINgJmQxws5XpRj-UNiK3i9Wc_pRfM3nKslHoG1-jyL-POQ7213pLdEv91s3ywZh0l3sQ9U1kA5FdmUezOoJWGjXsT7E5tiytlLtcaTLMyLufORH-xgEpwzNVGFAdWYiu0X1oeS3WPE/s320/100_3067.jpg" border="0" />Look at all those pumpkin guts. Almost done cleaning.</p><p align="center"><img id="BLOGGER_PHOTO_ID_5396162046911233490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_CnleP1hRimctBCwSCWKPVJ8xwHkTUrAxuGwUXK-JhFLw4jFZVZKHL4N3SdIGDtqq_zGY_243nJbp7yfbIcuwdE_OMWQncy1K1dSRAgH61MY-Ab0QpzMzra9zvrNdC_Mn0QK3-vBzQA/s320/100_3068.jpg" border="0" />Erin working on her design - laughing at something Sadie said - these two laugh a lot.<br /><br /><img id="BLOGGER_PHOTO_ID_5396162041603070978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfbpZgMcsbnSuyrSWdjvZL-vMIjITkGvAjXUvjkxNXll_6210rm7yZvK3lo1YUSfiPjcl4cxCALE30kN4c85ft0udZfnTDopJmhNBBxRSj5ZFxuKLNv7hyphenhyphenf_nxizZhv83nDdAZBzo03k/s320/100_3069.jpg" border="0" />Sadie "posing" for me - she is "poking" her way around her design.<br /><br /></p><p align="left">There are restrictions to our Halloween - no witches, warlocks, skulls, etc... nothing that depicts evil - just good clean fun. </p><div align="left"><img id="BLOGGER_PHOTO_ID_5396162036362344482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRB0TqVMvV1Iwg4CG21lK0UVY1YbED6riIxlF7Qjd9KPeh-MOlPzCWioelh5eGiIUoh60GVjV7USukp92EYqED99rjVB6Dc6bCVE9TDywdEJau4qke7IkK7ihP_NgUg8D77M4F1K46YeM/s320/100_3080.jpg" border="0" /><br />Here are the finished designs, all lit and ready to go :0) Mine is the first one, a cute little<br />Boo Ghost". The second is Erin's - a "Cross-Eyed Happy Face". Erin did an amazing job for her first ever pumpkin carving. The 3rd one is Sadie's - he was called "Bugaboo" .</div><div align="left"> </div><div align="left">This morning I was sitting here thinking of posting the pictures of us carving pumpkins and got thinking more about the concept of Halloween being a secular holiday. I did a quick search on google and what did I find - wow - some fascinating information. </div><br /><br /><span style="font-family:trebuchet ms;color:#ff6600;"><em>Halloween DID begin as a Christian Holy Day! No matter what you have heard before the truth of history and the understanding of the word Halloween is quite Christian. Halloween broken down is the eve (evening) before the Holy (Hallow) day. It was first called All Saints Day or Hallows Day in 610AD and was celebrated on May 13. So the very first step is to understand the meaning of the word. Halloween means the Holy Eve. Happy Halloween means Happy Evening before Holy Day!<br /><br />The church moved Hallows Day from May 13 to Nov 1 on 741AD to place it on the same day as the Pagan (unbelievers) Festival of Death. <strong>This was very common in the early church because they moved </strong></em></span><a class="StrongLink" href="http://www.ehow.com/christmas/"><span style="font-family:trebuchet ms;color:#ff6600;"><em><strong>Christmas</strong></em></span></a><span style="font-family:trebuchet ms;color:#ff6600;"><em><strong> and Easter already to coincide with Pagan celebrations so that Christians had something Christian to celebrate when everyone</strong> <strong>else was celebrating.<br /></strong><br />Hallows Day was a day to honor all the martyrs that died from Christ's death and resurrection until 311 AD when Constantine made it against the law to persecute Christians. The church picked one date to celebrate all the people who willingly and often joyfully followed Jesus and refused to deny their faith. </em></span><br /><br /><span style="font-family:trebuchet ms;color:#ff6600;"><em></em></span><br /><span style="font-family:trebuchet ms;color:#ff6600;"><em>Recognize that we have been ignorant of our Christian history and did not understand that the Pagans took their celebration known as <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Samhain</span> (festival of death) to be one with Halloween. Instead of continuing to call their day <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Samhain</span> over the years it got mixed into being called Halloween for both celebrations.<br /><br />As a Christian we don't need to run from Halloween, but to redeem it and embrace it as a Holy Eve Celebration to remember all the martyrs that have died and that continue to die in our generation for their faith. We really have something to celebrate because our faith could not be destroyed or mowed down because Christians are not afraid of death but embrace it..."For to me to live is Christ and to die is gain." The sting of death was taken away after Jesus died on the cross and was resurrected.<br /><br />Now the choice is yours. Be creative! Find a way to celebrate your Holy Day! And be set free by the truth and know your can really cheerfully say, "Happy Halloween!" guilt-free!</em></span><br /><p>This article came from <a href="http://www.ehow.com/">www.ehow.com</a> when I searched "How to Celebrate Halloween as a Christian"</p><p><br />So...what is your take on this holiday that we celebrate? Would love your feedback. <br /></p>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com7tag:blogger.com,1999:blog-457473544512584215.post-65121920116902728032009-10-22T11:14:00.000-07:002009-10-22T11:34:18.745-07:00Chicken in a Cashew Nut Sauce<div><div><div><div>Our family likes to try different foods from different cultures. Something we enjoy is curry. I have a recipe book - Best Ever Curry Book (over 150 great curries from India and Asia). The author is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mridula</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Baljekar</span>. I have been trying to get in the habit of taking pictures of the meal as it progresses...but last night I got so into the cooking that I didn't remember until I was sitting at the table enjoying the food...oops. I did manage to remember to take a picture of the finished dish. I also cooked <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Basmati</span> rice to go along with the rest. </div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEh9hN6e6iOrXU-FHpIP4yh5e-MOPSozoxYAPEPUXc0LZwAjsgmSRTtO_2-AjY7IbWn4TYiAKr0KDKTcrSLkrpW19-w6qNDgWJ0olZ3RTtTaCLuV5zZ2wWS3_CkWndwh2NiBxU4Ikya5k/s1600-h/100_3049.jpg"><img id="BLOGGER_PHOTO_ID_5395492484868796994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEh9hN6e6iOrXU-FHpIP4yh5e-MOPSozoxYAPEPUXc0LZwAjsgmSRTtO_2-AjY7IbWn4TYiAKr0KDKTcrSLkrpW19-w6qNDgWJ0olZ3RTtTaCLuV5zZ2wWS3_CkWndwh2NiBxU4Ikya5k/s320/100_3049.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzJ2UTosM7chyphenhyphen2mSXHV5TrUO46-SBT0vVL5FsJt18y3uc1Og6-zZynPcWa0MpGFps_PyLK5ZCBiEOf16K-MoLlNlEOKbxVUw_3h076lnn0dpYfnUBsmNxaDMkUIioUD5ymV1nZh7olNk/s1600-h/100_3051.jpg"><img id="BLOGGER_PHOTO_ID_5395492748292762098" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzJ2UTosM7chyphenhyphen2mSXHV5TrUO46-SBT0vVL5FsJt18y3uc1Og6-zZynPcWa0MpGFps_PyLK5ZCBiEOf16K-MoLlNlEOKbxVUw_3h076lnn0dpYfnUBsmNxaDMkUIioUD5ymV1nZh7olNk/s320/100_3051.jpg" border="0" /></a><br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRYnAvk9J44elFjtawLtYH0MKWC0gq-ULrP-Aitm91l0yDectvp1NPmJWiVpu0EQKevpXUdmZHfAMXZ2nEd-9oMXn6x1NzbM_EY-v0P5eWD3Xb9WH4FGalOhZbM4XG0nqupM0zxH-u-k/s1600-h/100_3051.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-Nbkf7XimDnVzAlpKpw9uLD2OHB1ltRAdWAMvBhBSX12JwPlLc2R-Fg8CpDQ5ZsNblQj1nCNfpNtQnlSf15dYeEo3zbKdQJc6uGcK5YyjeWLEOb9rmJKI7D9s-rm8KKTs-_JQA-9pIo/s1600-h/100_3049.jpg"></a><br /><br /><br /><br /><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>2 onions</div><div>2 tbsp tomato paste</div><div>1/3 cup cashew nuts</div><div>1 1/2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_3">garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">masala</span></div><div>1 tsp minced garlic</div><div>1 tsp chili powder</div><div>1 tbsp lemon juice</div><div>1/4 tsp ground turmeric</div><div>1 tsp salt</div><div>1 tbsp plain yogurt (I used a G<span class="blsp-spelling-error" id="SPELLING_ERROR_5">reek</span> yogurt - it has a nice texture)</div><div>2 tbsp olive oil</div><div>1 tbsp chopped fresh cilantro</div><div>1 tbsp sultana (golden) raisins</div><div>1 lb boneless, skinless chicken breasts or thighs, cubed</div><div>6 oz mushrooms </div><div>1 1/4 cup water</div><div> </div><div>Cut the onions into quarts, then place in a food processor or blender. Process for 1 minute. </div><div> </div><div>Add the tomato puree, cashew nuts, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">masala</span>, crushed garlic, chili powder, lemon juice, turmeric, salt and yogurt to the onions and process for a further 1 1/2 minutes.</div><div> </div><div>In a wok or large pan, heat the oil, lower the heat to medium and pour in the onion and spice mixture from the food processor or blender. Fry gently, stirring frequently, for about 2 minutes, lowering the heat if necessary. </div><div> </div><div>Add the fresh coriander, raisins and chicken to the pan and continue to cook for a further minute.</div><div> </div><div>Add the mushrooms, pour in the measured water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes.</div><div> </div><div>After this time, check that the chicken is cooked through and the sauce is thick. Continue to cook for a little longer if necessary.</div><div> </div><div>Served over rice. </div><div> </div><div>Serves 4</div><div> </div><div>This was a big hit. Everyone enjoyed. It is not a hot curry. Nice flavor with just a little bite. We will definitely try this again. Well worth the time of spending with the food processor/blender to make the sauce. What do you think? Was it worth it?</div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com5tag:blogger.com,1999:blog-457473544512584215.post-40382996992187604422009-10-22T08:21:00.003-07:002009-10-22T08:53:24.423-07:00Scooter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXY6DZqfiUveSuFtbmiR14avjQ1ZyynvlwUOWzYDt386Z-xrOYuoo2Fe9T7IwMMjdKDscUKcowL7gh8mJUTB_WYQE1XA2XbYps0yLsiniwm-2NKbqL054fHPsjrQY7qcZ0vcuFtbW9sU/s1600-h/100_3058.jpg"><img id="BLOGGER_PHOTO_ID_5395446947926275954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXY6DZqfiUveSuFtbmiR14avjQ1ZyynvlwUOWzYDt386Z-xrOYuoo2Fe9T7IwMMjdKDscUKcowL7gh8mJUTB_WYQE1XA2XbYps0yLsiniwm-2NKbqL054fHPsjrQY7qcZ0vcuFtbW9sU/s320/100_3058.jpg" border="0" /></a> This is my two year old dog, Scooter. He is a labradoodle - but a mini - so smaller than most people expect. Scooter has two favorite toys. Both are stuffed animals from my 16 year old daughter that Scooter has "stolen" and adopted for his own. One is a black cat and the other is this dog. One or both join Scooter in bed along with our other dog, Abby. When Scooter is in bed he lays his head on the dog or cat. Last night he was laying on the ottoman (that he has called his own also) and gently chewed/played with his dog/puppy friend. I couldn't resist getting photos. So, indulge me and take a look at my sweet Scooter. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPL7QLLCCEg9Y1BwQDQS-2bDQpo3buiVcAWla1aBPz9ZDF2V7xHiD09H926dG2JkqMDiqMwOr7W-_HcVsUJ7Tc-o3sJRFQNCyhQIGlBYcb2ZyXhlJCLYmJ1Mr7D7UCXEzx7GPyuKxYUkE/s1600-h/100_3060.jpg"><img id="BLOGGER_PHOTO_ID_5395446944920912546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPL7QLLCCEg9Y1BwQDQS-2bDQpo3buiVcAWla1aBPz9ZDF2V7xHiD09H926dG2JkqMDiqMwOr7W-_HcVsUJ7Tc-o3sJRFQNCyhQIGlBYcb2ZyXhlJCLYmJ1Mr7D7UCXEzx7GPyuKxYUkE/s320/100_3060.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhte0Y-T6Qvld2Q_mfCF7KjmP7D6ntyt4d0PPXqhEqtJp9aVFwzU8lY14vGTQvwtMQGI5tARufBoCzBaypiaHu7fnrKVhzA_RyqFCuPZhw32mQABqF-nCE0PW3LM_YTtb2g4RifCC-stoc/s1600-h/100_3063.jpg"><img id="BLOGGER_PHOTO_ID_5395446932948981250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhte0Y-T6Qvld2Q_mfCF7KjmP7D6ntyt4d0PPXqhEqtJp9aVFwzU8lY14vGTQvwtMQGI5tARufBoCzBaypiaHu7fnrKVhzA_RyqFCuPZhw32mQABqF-nCE0PW3LM_YTtb2g4RifCC-stoc/s320/100_3063.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKm0rJGcLoucPtz8C-xrJMcTvJvDl6Glrsp53bzHRGEJN-D86lfnnb3_-XM-u4XMa0n0tj8KPJwmZHCUhwm8gGKDshyphenhyphenf4yIl2IZuvrdqmQ0AJRHfLT3Utg9bYaxz82URPJw0B-IWlw6k/s1600-h/100_3054.jpg"><img id="BLOGGER_PHOTO_ID_5395446931394370530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKm0rJGcLoucPtz8C-xrJMcTvJvDl6Glrsp53bzHRGEJN-D86lfnnb3_-XM-u4XMa0n0tj8KPJwmZHCUhwm8gGKDshyphenhyphenf4yIl2IZuvrdqmQ0AJRHfLT3Utg9bYaxz82URPJw0B-IWlw6k/s320/100_3054.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWS7euxac8WrD8zyTiZOiOcIjruNr_A1WiWlv9NZKXm_XQvbkveVv6idcZNm1x-UCy8dzBiGeZFB4sCfEqxOR8seLfzE-aglO1Y9WgfkmBH7lN-m8u28z-8nzyYglfnq_WGjrZqgwpoQ/s1600-h/100_3052.jpg"><img id="BLOGGER_PHOTO_ID_5395446921381677202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWS7euxac8WrD8zyTiZOiOcIjruNr_A1WiWlv9NZKXm_XQvbkveVv6idcZNm1x-UCy8dzBiGeZFB4sCfEqxOR8seLfzE-aglO1Y9WgfkmBH7lN-m8u28z-8nzyYglfnq_WGjrZqgwpoQ/s320/100_3052.jpg" border="0" /></a><br /><br /><br /><br /><br /><div></div></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com5tag:blogger.com,1999:blog-457473544512584215.post-91440984850704823452009-10-22T08:21:00.001-07:002009-10-22T08:21:11.559-07:00lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com1tag:blogger.com,1999:blog-457473544512584215.post-37576867470540459292009-10-19T15:43:00.001-07:002009-10-19T16:06:56.029-07:00Mushroom Barley SoupI love soup. I can - and often do - eat soup every day. I love creamy, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">brothy</span>, about the only kind I don't love is cold soup - to me the whole point of eating soup is it warms me up. Next to my love of soup - is mushrooms - sorry JD :) Today I tried a new recipe - it turned out yummy - give it a try - did you love it? <div><div><div><div><div><br /></div><div></div><div>8 cups (2 quarts) beef broth</div><div>1/2 cup raw pearl barley</div><div>2 large carrots, sliced or diced</div><div>1/4 tsp dried sage</div><div>1 tbsp butter</div><div>1 onion, chopped</div><div>10 oz. fresh mushrooms, sliced</div><div>2 cloves garlic, minced</div></div><div>salt and pepper to taste</div><div> </div><div>Combine the broth, barley, carrot and sage in a pot. Bring to a quick boil; reduce the heat and simmer slowly for 40 minutes. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5394448074006636530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGbOXkGcoV7dnFOl9Aas7o5H2e4i_D5XFwziOMR_OeoOir8VnZ9yDhM2-tHY86mBpIMfL7ScmNPWmjrwGGYS-WpT33XGOZ45LspeQWC9OSOYP4UFhVjQLjbMpsT7ktPLb2osNH_otAVU/s320/100_3040.jpg" border="0" /></div><div><img id="BLOGGER_PHOTO_ID_5394447463563085730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HJ8tEr53GsAD6dK4YtDwrUCE2o_ILrp5eYrZI15gq50t84GB_7RkehTI-wP8_sS9cMhFG9BI5RW6jKSRcqPOwyBLYumx6VHTE3yQIk0zchHrtH4f2zCeM3nfzag-tYbbeYCSyeKBwm8/s320/100_3041.jpg" border="0" /></div><div>In a saucepan, melt butter over medium heat. Add the onion and cook until wilted. Add the mushrooms and cook for another 10 minutes. Add the garlic and cook 5 minutes more.<br /><br /><img id="BLOGGER_PHOTO_ID_5394447453586161890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlV7oKEftP1WoGajltMiuofDU1dhYCPLsH3HDusbTxevXATBd4cJm0U0ZGtJR6-j8e6wHPOzlgDX9LA5IngU8e0Jg44zAZeix2FaM5NlWbzqdoQLwN7LA2gxQGH-ameA1R44U6xCZAg6w/s320/100_3043.jpg" border="0" />Stir the mushroom mixture into the broth. Simmer partially covered 10 minutes longer. </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5394447429594097746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY5XHrAnUIxIGMHP6MAwpMDvj5K-j3OFWDK4hJcY-eySvUXQaAbjPNMimOZNa0CXdxFRw80qvSSh7pp0JlRPjHngsrCcWQmyPqHyKDKcATdk1gUujp8bophpqUqDiGile0aPGxq4LYO8/s320/100_3046.jpg" border="0" /></div><div> </div><div>Taste for seasoning and add the pepper and salt. Serves 4.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5394447413508478034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PvgGdakxD6U5yfVf2Y0dyDhyphenhyphenbZ9SXbOY9WIoG5pP4_RhD_z9zgODUmbSihlLlzay7UEQiFjmA2YbJcY5jrxxnXoA-ZtS7Ha5QUGFdskfCw5gBm2RJxZq-4iwVwBTzz-BFhyJpbQ5TQU/s320/100_3047.jpg" border="0" /></div></div></div></div>lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com1tag:blogger.com,1999:blog-457473544512584215.post-42693263774651390312009-10-18T15:39:00.000-07:002009-10-22T08:20:59.823-07:00Beef JerkyJust a note regarding the Beef Jerky recipes. I would suggest not adding the salt in the New Recipe. Mine was a tad salty. I also noticed that because the jerky cooked quickly - maybe more salt was absorbed in the meat?lizzie3http://www.blogger.com/profile/12242489815450713280noreply@blogger.com0