tag:blogger.com,1999:blog-91301018758350358572024-03-13T05:35:56.751-05:00NoshtalgiaNosh- to eat, to snack, food, a little taste of...
Nostalgia- A bittersweet longing for things, persons, or situations of the past.
Put them both together and you get "Noshtalgia" where food and memories come together to create a meal that lasts a lifetime.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.comBlogger392125tag:blogger.com,1999:blog-9130101875835035857.post-74357785807482813782011-09-14T11:33:00.002-05:002011-09-14T11:37:31.120-05:00Sweet September<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mRifPBpkM98/TnDV_VIYDHI/AAAAAAAABao/uStCrBkhmNE/s1600/insidepoundstand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="http://3.bp.blogspot.com/-mRifPBpkM98/TnDV_VIYDHI/AAAAAAAABao/uStCrBkhmNE/s320/insidepoundstand.jpg" width="320px" /></a></div><br />
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When September arrives I immediately think apples and apple cider. I think most of us do while looking forward to a change from the extreme heat of summer. A nice crisp apple is synonymous with the crispness of fall. <br />
I think fall was one of my Mother's favorite times; maybe being born in September had a little to do with it. My mother would just come to life when the apple farms and cider mills went into full swing. Her great love for pork didn't hurt either, she always said that apples and pork were a match made in heaven and I would have to agree. <br />
<br />
<strong>Apple Cider Stew</strong><br />
<br />
1-2 lbs. Pork shoulder (any pork with a good amount of marbling) cut into bite size pieces.<br />
8 large carrots, chopped<br />
6 potatoes, chopped<br />
2 apples, chopped<br />
2 tsp. salt<br />
1/2 tsp. thyme<br />
1 large onion chopped<br />
2 c. apple cider<br />
<br />
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy using 2 tablespoons of cornstarch in a separate bowl mixed with a little bit of the hot gravy. Put cornstarch mixture back in pot of hot stew and bring to a boil while stirring.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com14tag:blogger.com,1999:blog-9130101875835035857.post-46157497357216167142011-08-03T14:24:00.013-05:002011-08-03T14:58:09.317-05:00The Best Of Memories<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZAAY2idXJQg/TjmnLtocjeI/AAAAAAAABXQ/hUFxp09Pre0/s1600/thanks4%255B1%255D.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="http://4.bp.blogspot.com/-ZAAY2idXJQg/TjmnLtocjeI/AAAAAAAABXQ/hUFxp09Pre0/s320/thanks4%255B1%255D.gif" t$="true" width="320px" /></a></div> <br />
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After a long much needed pause..... Noshtalgia is getting ready to take another trip down memory lane and retell the stories and share the recipes of people past and present. Before we move forward, I thought it would be nice to revisit some of the best posts Noshtalgia has shared over the years. </div> Our goal is to make today the yesterday that will bring a smile to your face tomorrow one story at a time, one delicious bite at a time...... enjoy and many thanks.<br />
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<br />
Over the years.......<br />
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<div style="text-align: left;"> <a href="http://noshtalgia.blogspot.com/2006/12/italian-pizzelles.html">2006 - Italian Pizzelles </a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> <a href="http://noshtalgia.blogspot.com/2007/01/mimis-chicken-in-potato-chips.html">2007 - Mimi's Chicken in Potato Chips</a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> <a href="http://noshtalgia.blogspot.com/2007/10/my-afternoon-dunks-with-peepa.html"> 2007 - My Afternoon Dunks with Peepa</a></div><div style="text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"> <a href="http://noshtalgia.blogspot.com/2008/02/richness-in-being-poor.html">2008 - The Richness in Being Poor</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"> <a href="http://noshtalgia.blogspot.com/2008/10/21-years-later.html">2008 - Twenty-One Years Later</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"> <a href="http://noshtalgia.blogspot.com/2009/01/cautionwomen-eating-dessertdo-not.html">2009 - Caution.... Women Eating Dessert.... Do Not Disturb</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"> <a href="http://noshtalgia.blogspot.com/2009/05/thoroughly-modern-millie-xxx.html"> 2009 - XXX Mimi</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"> <a href="http://noshtalgia.blogspot.com/2010/03/choose-laughter.html">2010 - Choose Laughter</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"> <a href="http://noshtalgia.blogspot.com/2010/04/scent-of-woman.html"> 2010 - The Scent of A Woman</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> <br />
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</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div></div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com9tag:blogger.com,1999:blog-9130101875835035857.post-51971533089870590142010-10-15T09:51:00.001-05:002010-10-15T09:54:14.571-05:00From Pumpkin Patch To Table<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/TLhoPIKgNGI/AAAAAAAABW0/6zNttoyEeCI/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="229" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/TLhoPIKgNGI/AAAAAAAABW0/6zNttoyEeCI/s320/images.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pumpkins give so much of themselves, they are decorative, they are fun, they are loaded with seeds for both snacking and replanting and all that glorious pulp to cook in a variety of ways.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We already have one very large pumpkin gracing our table with a beautifully carved witch all a glow by candle light. This very same pumpkin has given us golden toasted, slightly salty seeds to munch on. Now awaits the big hefty pumpkin sitting outside. This one is very heavy and extremely meaty and will be cut up and cooked down to be enjoyed in this recipe and probably several others by the size of it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">FYI- When preparing my fresh pumpkin, I like dividing the pumpkin into sections leaving the skin on. I then drizzle with a little oil and roast it at 400 degrees for about 45 minutes to an hour. Then just scoop out the flesh and put it into containers and store in the refrigerator. You may also cut the flesh of the pumpkin into chunks and boil but I find the roasting brings out the natural sugar of the pumkin and imparts more flavor.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><span style="font-size: large;">Pumpkin Lasagna</span></strong><br />
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1 tablespoon extra-virgin olive oil, divided<br />
2 large onions, chopped<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can (about 4 ounces) sliced mushrooms, drained (sauteed fresh mushrooms, even better)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cloves garlic, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 teaspoon dried, Italian seasoning</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Pkg. of frozen spinach thawed, squeeze out all the liquid</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups of fresh pumpkin, canned works fine as well</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 container (15 ounces) ricotta cheese, preferably whole milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 cup freshly grated Parmesan cheese, divided</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon kosher salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 teaspoon ground, black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/8 teaspoon grated nutmeg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup Alfredo sauce, jarred is fine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">15 lasagna noodles (about 3/4 pound), cooked according to package</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook time: 1 hour and 15 minutes </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350°F. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the spinach and heat through; set aside. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Let lasagna rest for about 15 minutes before cutting, the squares will hold together better.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com14tag:blogger.com,1999:blog-9130101875835035857.post-35073691201154898982010-09-28T10:23:00.000-05:002010-09-28T10:23:02.722-05:00Basil In Winter<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/TKIHuc-rBmI/AAAAAAAABWw/Bql8dln-dZE/s1600/imagesCAI4CV5W.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/TKIHuc-rBmI/AAAAAAAABWw/Bql8dln-dZE/s1600/imagesCAI4CV5W.jpg" /></a>The nights are starting to get too cold to leave the herbs outside and I don't want to lose any of them. Herbs can sometimes be difficult to keep fresh once picked. You can dry them which will intensify the flavor. Plus by drying and removing all the moisture the herbs will last for a good length of time. I will sometimes layer the herbs between sheets of wax paper, place in a container and freeze. The shelf life is not quite as long as the drying method but the flavor is a little closer to fresh. One of my favorite ways of keeping that intense basil flavor and aroma for several months is by turning the basil into a pesto. I love reaching for that jar of pesto during the winter months it gives every meal a hint of summer.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Basil Pesto</span></strong></div><br />
2 Cups of Basil leaves, stalks removed and torn into pieces<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp salt</div>1/2 tsp ground pepper<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3-4 cloves garlic </div>1/4 Cup of pine nuts or walnuts<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons Parmesan</div>3 tablespoons Pecorino Romano<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 cup olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Put everything in a food processor and then slowly drizzle in the oil. You do not want this completely smooth. Serve on bread, flavor your meats or seafood or just toss some into your favorite pasta dish.<br />
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<span style="font-size: xx-small;">image WebECoist</span>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com5tag:blogger.com,1999:blog-9130101875835035857.post-67324929968134521862010-09-13T15:16:00.000-05:002010-09-13T15:16:00.467-05:00Falling Into You<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/TI6FiuAf1qI/AAAAAAAABWo/kkB7O3O_8kM/s1600/imagesCAXKG5K3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/TI6FiuAf1qI/AAAAAAAABWo/kkB7O3O_8kM/s320/imagesCAXKG5K3.jpg" /></a>Falling Leaves, falling temperatures no wonder we call this the fall season quite aptly named I would say. While things are falling steadily outside the inside temperatures are on the rise. We slowly raise our thermostats and once again begin to turn up the burners for some cold weather cooking. For me it is an automatic reflex on our very first cold, dark damp day that my soul longs for a big bowl of homemade soup. I never know which one to make first, I have so many favorites but since it is that time of year filled with crisp aromatic apples and rich velvety squash in such great abundance I believe my soup journey should begin here.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Apple Harvest Soup</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/TI6FYXoFt0I/AAAAAAAABWg/te7PIluQeIM/s1600/imagesCA2MH02N.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/TI6FYXoFt0I/AAAAAAAABWg/te7PIluQeIM/s320/imagesCA2MH02N.jpg" /></a>4 slices day old bread</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 apples, peeled, cored, and sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lg. butternut squash, peeled and sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 med. onions, sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 c. chicken stock, canned or homemade</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 tsp. dried tarragon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt and pepper to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 c. apple wine, may substitute with apple cider</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 c. heavy cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sour cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Make bread crumbs of the bread. Place in stockpot with all ingredients up to apple wine. Simmer 30 minutes until vegetables are tender. Puree the mixture and reheat to simmer. Add the apple wine and cream - do not boil. To serve, garnish with dabs of sour cream. </div>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com6tag:blogger.com,1999:blog-9130101875835035857.post-36167478210710577782010-08-23T11:39:00.000-05:002010-08-23T11:39:30.143-05:00Hot For The Picking<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/THKjfi6bv9I/AAAAAAAABWQ/1xNWWxX1Pto/s1600/images.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/THKjfi6bv9I/AAAAAAAABWQ/1xNWWxX1Pto/s320/images.jpg" /></a>This time of year is bittersweet, sweet because most of the gardens bounty is ripe for the picking and bitter because it means summer is coming to an end.</div>On a brighter note fall is just around the corner and it brings with it crisp air and an abundance of apples, corn and squash to console us through the winter.<br />
I had only planted a couple of jalapeno plants at the beginning of the season and to my surprise these plants are producing dozens and dozens of peppers. So here is a really nice salad that combines a little bit of everything; hot, sweet, tangy, crunchy but most of all delicious.<br />
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<strong><span style="font-size: large;">Jalapeno, Jicama and Mango Salad</span></strong><br />
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1 small <a href="http://www.sallybernstein.com/food/columns/ferray_fiszer/jicama.htm"><strong>Jicama</strong></a> sliced thin, adds a nice crunch to the salad but can be omitted.<br />
4 ripe mangos<br />
1 sweet onion, thinly sliced<br />
4 fresh jalapenos, seeded and sliced fine<br />
1/4 c. light oil<br />
1/8 c. of apple cider vinegar<br />
Salt & pepper to taste<br />
Dash of sugar to taste<br />
<br />
Peel and slice the mangos and Jicama and combine mango, jicama, onion slices with the jalapenos. Make a dressing by stirring the oil, cider vinegar, salt, pepper and sugar together. Mix well and let stand for at least 2 hours before serving.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com3tag:blogger.com,1999:blog-9130101875835035857.post-42399142516337961442010-08-12T13:24:00.002-05:002010-08-14T08:06:00.717-05:00Eaten Not Stirred<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/TGQ7oLfYRGI/AAAAAAAABWI/gm5PdKhf5Lo/s1600/778699705_67bb89c11b_t.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/TGQ7oLfYRGI/AAAAAAAABWI/gm5PdKhf5Lo/s320/778699705_67bb89c11b_t.jpg" /></a><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/TGQ7a03PKtI/AAAAAAAABWA/6mWTtWygFxo/s1600/4009022191_f2ac11e54f_t.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/TGQ7a03PKtI/AAAAAAAABWA/6mWTtWygFxo/s320/4009022191_f2ac11e54f_t.jpg" /></a>My mother’s great grandparents came from Russia and one of the stories that I found most fascinating was their tradition for a Bloody Mary. According to them the Bloody Mary’s that we are all familiar with stray far from its origins. There was a time when the tomato and the vodka never married together in a glass instead the tomato was eaten with a little salt and then washed down with ample amounts of vodka. Over time when the Russians introduced this tomato eating vodka drinking tradition to the United States many people started to add their own twists and created the many versions of the Bloody Mary that we are all quite enjoyably familiar with today.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Since my cherry tomatoes in my garden are red, ripe and bountiful why not pay homage to them by making some bite size Bloody Mary's.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Please make sure you have some ice cold vodka chilling to wash these down with, we wouldn’t want to break from tradition afterall.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Bite Size Bloody Mary’s</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 box ripe cherry tomatoes or fresh from the garden, even better</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 c. very cold vodka</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp. kosher salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Save the rest of the Vodka for drinking</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Poke 3 to 4 holes in each cherry tomato using a toothpick, place tomatoes in a container that has a cover. Pour vodka over tomatoes, give them a stir then cover and refrigerate over night or longer if necessary. To serve place tomatoes in serving dish, in separate dishes have toothpicks and kosher salt. To eat place tomato on toothpick, dip in kosher salt and eat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>FYI- may also provide dishes of chopped dill and some hot pepper for those who like it spicy.<br />
<br />
<a href="http://www.foodista.com/recipe/KVF6FTB8/bloody-mary" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border-bottom: #c44f50 5px solid; border-left: #c44f50 5px solid; border-right: #c44f50 5px solid; border-top: #c44f50 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Bloody Mary<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_KVF6FTB8_AAAAAAAA" style="display: none;" /></a>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com12tag:blogger.com,1999:blog-9130101875835035857.post-63532970762907075902010-07-13T10:58:00.001-05:002010-07-13T11:00:50.207-05:00Sprouts And Spuds<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/TDyNB--gQXI/AAAAAAAABV4/8MmDW3ZfipM/s1600/imagesCAURUIET.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rw="true" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/TDyNB--gQXI/AAAAAAAABV4/8MmDW3ZfipM/s320/imagesCAURUIET.jpg" width="213" /></a></div><br />
I have added Brussel sprouts to my garden this year; it will be my first time planting them. I have always loved them so it will be especially nice to enjoy them fresh picked right from my own back yard. Brussel sprouts can be prepared in a hundred different ways from simple to over the top and turn out delicious every time. I like this recipe because it reminds me a little of the English bubble and squeak (cabbage and mashed potatoes). I guess you could mash this up and pretty much have the same thing either way it is just good eating made simple.<br />
<br />
<strong><span style="font-size: large;">Brussel Sprouts and New Potatoes</span></strong><br />
<br />
About a dozen sm. red potatoes washed and quartered<br />
A dozen or so Brussels sprouts, trimmed with X cut in stem for quicker cooking<br />
Tablespoon of butter<br />
Tablespoon of olive oil<br />
3/4 c. of chicken broth or water<br />
Salt and pepper to taste<br />
2 tbsp. chopped fresh parsley<br />
2 tbsp. chopped fresh chives or green onion tops<br />
<br />
Place Brussel sprouts and potatoes in large sauté pan with olive oil and butter set to medium high heat. Once sprouts and potatoes are nicely coated with the butter and oil add the chicken broth. Bring to a boil for 5 minutes then lower heat, cover and let simmer for another 20 to 30 minutes. Turn off heat, add salt, pepper, herbs and onion tops, give it a good stir and serve.<br />
<br />
<em><strong>The addition of crumbled bacon or a dollop of sour cream is a welcome touch.</strong></em>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com7tag:blogger.com,1999:blog-9130101875835035857.post-4544137626124181062010-06-21T12:54:00.000-05:002010-06-21T12:54:11.940-05:00Daydreaming Garden<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/TB-nGX9vjRI/AAAAAAAABVw/9fJy-AUqkfU/s1600/imagesCABC8U5N.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" ru="true" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/TB-nGX9vjRI/AAAAAAAABVw/9fJy-AUqkfU/s320/imagesCABC8U5N.jpg" width="240" /></a></div><br />
It is that time of year when I take great pleasure in watching my garden grow. As I wait for sun, rain and nature to take its natural course, I start to daydream of all the wonderful ways that I will prepare the fruits of my labor. Right now I am focused on just how pretty the sweet peas are winding and clinging to anything and everything. Their beautiful pinkish purple blossoms letting me know that something special is yet to come. Gardening is so magical and so satisfying in so many ways.<br />
<br />
<strong><span style="font-size: large;">Sweet Pea Salad</span></strong><br />
<br />
3 to 4 cups of cooked rice, any type<br />
2 c. of fresh from the garden sweet peas, may substitute frozen<br />
1/2 c. chopped walnuts, taste much better if you toast the walnuts first<br />
1/2 c. chopped sweet red pepper<br />
1/4 c. sliced green onions (scallions)<br />
1/3 c. bottled buttermilk ranch or creamy Italian salad dressing<br />
Salt and pepper to taste<br />
<br />
In bowl combine rice with peas, nuts, pepper and onions. Add salad dressing and gently toss to coat. Chill and toss again just before serving. <br />
This salad is very pretty served in lettuce cups or over lettuce covered plates.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com9tag:blogger.com,1999:blog-9130101875835035857.post-65847888044242993702010-05-30T19:11:00.002-05:002010-05-30T19:19:38.636-05:00Holiday Heat Relief<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_TeqsRUjYrfM/TAL-OIvTniI/AAAAAAAABVo/HenpYjV6LC0/s1600/imagesCA9B14U5.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" src="http://4.bp.blogspot.com/_TeqsRUjYrfM/TAL-OIvTniI/AAAAAAAABVo/HenpYjV6LC0/s320/imagesCA9B14U5.jpg" /></a>The heat is on, the people have gathered and it is time to keep things cool this holiday weekend. Here is a last minute idea that is fun, quick and plays a double role; beverage and dessert. Plus it is easy enough to leave you free to join in on the fun.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Happy Memorial Day!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;"><span style="color: #38761d;">7-UP</span> <span style="color: red;">Fruit</span> <span style="color: #f1c232;">Freeze</span></span></strong> - It's a dessert, it's a cocktail, it's a punch, it's a <span style="color: black;"><strong>Blast</strong>!</span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1- 6 ounce can of orange juice concentrate</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1- 1/2 cups of water</div>1 cup of sugar<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup of lemon juice</div>2 pkgs. of. Frozen strawberries, using the juice as well<br />
1 can crushed pineapple with juice<br />
6 bananas, diced<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Combine all ingredients. Pour into 9 x 13 inch pan. Freeze. Take out 30 minutes to 1 hour before serving. Put a scoop of the fruit ice into glass of your choice and fill remainder of glass with 7-UP. It's just fruity, fizzy fun on a hot summer day.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com2tag:blogger.com,1999:blog-9130101875835035857.post-32975397893616887232010-05-23T14:23:00.000-05:002010-05-23T14:23:10.122-05:00Prepped And Ready To Go!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/S_l_izfYQzI/AAAAAAAABVg/oXemU2a5sIw/s1600/imagesCAVVKONG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="154" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/S_l_izfYQzI/AAAAAAAABVg/oXemU2a5sIw/s200/imagesCAVVKONG.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Isn't it funny how our fruit consumption increases when someone else has taken the time to do all the work? Prime example, my uncle and I enjoy fresh pink grapefruit segments not the ones that come in a can or jar. Sure, we could purchase the grapefruits and segment them ourselves but it is so much nicer to enjoy the corning glass container full of them that could always be found in my grandmother's refrigerator. My grandmother prepped melons, berries and grapefruit every week and kept them chilled in the fridge ready to be enjoyed at all times.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sometimes you just hate to work at your food but the rewards are great if you do and even greater when someone else is kind enough to do it for you.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I find I tend to eat more often and automatically healthier by having containers of fruit and veggie's prepped and ready to eat on hand.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I had a friend who would always have a large container filled with assorted melon balls in her fridge. In the heat of summer this was a much appreciated treat after a long day of yard work or just a day of fun in the sun. I am sure if that melon was not in the fridge we would have opted for something less than nutritious. My friend also made this sour cream dressing that went wonderfully with the melon. The dressing will add a few calories but all you really need is about a teaspoonful of dressing per serving for it is quite rich and flavor dense. Feel free to opt out of the dressing and just stick with the melon which is fine and satisfying on its own.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><span style="font-size: large;">Melon Balls</span></strong> - <em><strong>Use any type of melon</strong></em><br />
<br />
1 whole watermelon<br />
2 whole cantaloupe<br />
1 whole honeydew melon<br />
Juice of half a lemon, lime or orange helps fruit stay fresher longer while adding extra flavor.<br />
Mint sprigs, optional<br />
<br />
If you feel that your melon is not sweet enough just add a tablespoon of sugar to the cut up melon and stir in before placing in the fridge.<br />
<br />
Scoop balls from melons (for less work you may just cube the melon). Chill and serve with garnish of mint sprigs. <br />
<br />
<strong>Optional Dressing:</strong><br />
<br />
8 ounces of Sour Cream<br />
1 Tablespoon of orange juice concentrate<br />
1 Tablespoon of powdered Sugar<br />
1 Teaspoon of Vanilla<br />
<br />
Mix all ingredients together, place in covered container and refrigerate.<br />
One spoonful of this dressing is just enough to make that melon salad extra special.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com7tag:blogger.com,1999:blog-9130101875835035857.post-41093308466850048182010-05-17T01:04:00.000-05:002010-05-17T01:04:28.260-05:00Girls Just Wanna Have Fun!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S_DbyFne6HI/AAAAAAAABVY/5RXtDjhpmiM/s1600/imagesCAQ6FIUU.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S_DbyFne6HI/AAAAAAAABVY/5RXtDjhpmiM/s320/imagesCAQ6FIUU.jpg" wt="true" /></a>A thirsty girl needs to start planning for all the hot weather ahead and what better way than with a pink girly girl cocktail. This will put the blush in those pretty little cheeks and keep you smiling through the rest of the day.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These slush type drinks are the perfect thing to keep on hand during the summer months. Whether it's a party of one or one hundred, it never hurts to be prepared!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Pink Lady Slush</span></strong></div><br />
1 lg. can pink frozen lemonade<br />
1 lg. can water<br />
1/2 c. grenadine<br />
1 cup of vodka<br />
<br />
Mix well and freeze until mixture turns to slush (at least 2 to 3 hours); stir occasionally. Fill glass 1/2 full with slush. Fill remainder with 7-Up or if you want your drink to pack more punch skip the 7-Up and use sparkling wine or champagne instead.<br />
<br />
Just keep doubling and tripling the amounts, so your freezer never runs dry.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com4tag:blogger.com,1999:blog-9130101875835035857.post-1874868547228007442010-05-11T16:34:00.005-05:002010-05-12T09:28:39.607-05:00Black Beauty<div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TeqsRUjYrfM/S-nLfTNbukI/AAAAAAAABVQ/ySIxcyWSMf0/s1600/4bd74dd687ee3_195x145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://4.bp.blogspot.com/_TeqsRUjYrfM/S-nLfTNbukI/AAAAAAAABVQ/ySIxcyWSMf0/s400/4bd74dd687ee3_195x145.jpg" tt="true" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <a href="http://blackgarlic.com/"> <strong><span style="font-size: large;">Black Garlic</span></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For all of us who can't imagine life without garlic, there is a new stinking rose in town and she's a beauty......a black beauty. Yes you heard me right, I was watching the Foodnetwork the other night and an ingredient that was being used on one of their shows was; <a href="http://blackgarlic.com/">Black Garlic</a>. I know I nearly fell off my chair, why had I not heard of this and where do I have to go to get some. Well it turns out there is a website devoted to this amazing bulb. It almost looks like pieces of shiny black onyx cradled in antique white. I cannot wait to try it, so I am including the link to the website where you may order it direct or find a nearby location that carries it.</div>I look forward to seeing how it tastes and all the new recipes that I can create with it.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here is one of the recipes from the website using this new culinary find. If anyone has already tried this please let me know what you thought of it and more importantly....what type of dish you made using it.<br />
<br />
Here is another wonderful site for <a href="http://blackgarliclove.com/">Black Garlic</a> called <a href="http://blackgarliclove.com/">Black Garlic Love</a>, Thanks Lydia.<br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><strong><a href="http://blackgarlic.com/category/recipes/black-garlic-linguine">Black Garlic Linguini</a></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>• One portion of linguine <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 4 cloves of peeled black garlic – sliced </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• A glug of extra virgin garlic oil </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• A handful of chopped fresh herbs – chives, parsley and basil </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Freshly grated Parmesan cheese. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Salt and freshly ground black pepper </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• A few slivers of fresh mild red chilli (optional) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Instructions</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Cook the linguine according to the instructions on the packet. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Once cooked drain thoroughly. Set aside. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Heat the garlic oil in the same pan. Add the black garlic, herbs and chilli (if using). Stir. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Quickly toss in the linguine. Stir. </div>5. Season with salt and freshly ground black pepper. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. Sprinkle with Parmesan cheese. Garnish with a few whole fresh basil leaves. </div>7. Sit back, relax and enjoy!!!Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com4tag:blogger.com,1999:blog-9130101875835035857.post-2184689628752312672010-05-03T01:39:00.002-05:002010-05-03T01:45:51.083-05:00Abracadabra Watch Me Pull A Pie Crust Out Of My.........As soon as I see a recipe for any type of impossible pie it instantly reminds me of my grandmother. My grandmother loved all of those impossible pie recipes and there was actually a period of time when she was making a couple different impossible pies per week. I think besides the fact that they were easy to make and that they tasted good, I believe my grandmother derived a bit of amusement and fascination by the crust that would magically appear from nothing but a pool of wet batter. My grandmother was not alone; all of us kids loved the magic pie crust trick....especially the part where we made the magic pie disappear one tasty bite at a time.<br />
This impossible coconut pie turns out with the consistency of a crème Brulee that just happens to have a very thin crust. You could probably sprinkle some sugar on top and use a torch to melt the sugar and actually turn it into a coconut Crème Brulee pie.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/S95vR4PKiFI/AAAAAAAABVI/AdSpfoIMc-U/s1600/imagesCAWG2MDY.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/S95vR4PKiFI/AAAAAAAABVI/AdSpfoIMc-U/s200/imagesCAWG2MDY.jpg" tt="true" width="200" /></a><strong><span style="font-size: large;">Impossible Coconut Pie</span></strong></div><br />
4 eggs<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 stick melted butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup coconut</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 teaspoon salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon vanilla</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>You may substitute a 1/2 cup of Bisquick as a replacement for the flour and baking powder in this recipe.<br />
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Combine all ingredients in a blender. Blend until smooth. Pour into a greased pie pan. Bake 1 hour and 5 minutes at 350°F.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com3tag:blogger.com,1999:blog-9130101875835035857.post-27076152001380035662010-04-29T12:18:00.002-05:002010-04-29T12:27:27.109-05:00Now That's The "Spear-It"<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S9m_PPaNQzI/AAAAAAAABVA/d-yCvomkMi8/s1600/images.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S9m_PPaNQzI/AAAAAAAABVA/d-yCvomkMi8/s200/images.jpg" tt="true" width="200" /></a></div><br />
Only twenty calories in five spears, nutritionally well balanced, in season and great tasting. Only a few minutes of cooking time and I am munching those spears one after another as if they were pretzel rods. I seem to do the same thing with brussel sprouts I eat them as if they were popcorn. It's not that I can't have the pretzels or the popcorn; I actually enjoy the asparagus and the brussel sprouts and find them to be a treat and not a deprivation.<br />
Asparagus is so low in calorie that you can actually fill your plate without fretting over the portion size. This recipe is perfect if you are looking for something a little different with loads of flavor without packing on too many additional calories.<br />
If you would like to have this salad as a meal rather than a side, just add some tuna for the addition of protein. The tuna would actually make this more of a traditional Nicoise salad.<br />
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<strong><span style="font-size: large;">Asparagus Nicoise</span></strong><br />
<br />
3 lbs. of asparagus trimmed<br />
6 Tablespoons of red wine vinegar<br />
3 Teaspoons. Dijon mustard<br />
1/2 c. of olive oil<br />
3 shallots minced<br />
3 plum tomatoes, diced (any nice ripe tomato will do) <br />
1/2 c. Nicoise or Kalamata olives, rinsed and drained<br />
1 1/2 Tablespoons drained capers<br />
<br />
Place asparagus in a large pot of boiling salted water until just tender, about 4-5 minutes, then drain. Transfer asparagus to bowl of ice cold water to stop the cooking process.<br />
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Whisk vinegar and mustard in small bowl, slowly whisk in the oil until it emulsifies. Then add in the shallots, tomatoes, olives and capers, salt and pepper to taste. Drain asparagus and arrange on individual plates or on a big serving platter and let everyone help themselves. Spoon Nicoise mixture over asparagus and serve coldJuliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com2tag:blogger.com,1999:blog-9130101875835035857.post-17564713530135161302010-04-25T15:16:00.004-05:002010-04-26T17:28:28.245-05:00The Scent Of A Woman<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TeqsRUjYrfM/S9SgqsgnnqI/AAAAAAAABUY/5yyiP8V0iLc/s1600/imagesCAMQNQX5.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="174" src="http://4.bp.blogspot.com/_TeqsRUjYrfM/S9SgqsgnnqI/AAAAAAAABUY/5yyiP8V0iLc/s200/imagesCAMQNQX5.jpg" tt="true" width="200" /></a><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S9Sg20APqCI/AAAAAAAABUg/qNDS1Yt00So/s1600/limburger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S9Sg20APqCI/AAAAAAAABUg/qNDS1Yt00So/s320/limburger1.jpg" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As women choosing a fragrance that compliments our individual body chemistry is one of great importance. We match our shampoo to our hair type; our make-up must blend to match our skin tone depending on whether we are fair, medium or dark. Then their is the whole color palette thing for hair, eye shadow, blush....are you a pink or an earth tone, a blond, brunette or redhead? It can be exhausting always trying to look and smell our best working with and accentuating what God gave us. We do this not only as a form of vanity but as a way to embrace our womanhood, femininity and as a way of recognizing that girly girl inside all of us.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This feminine mystique doesn't stop at humans it can also be highly exhibited in our four legged family members. By this time, I am sure all of you are familiar with my very dear friend Christine. Christine is very much a girly girl in the very best sense and it would stand to reason that she would have a dog who reflects those same girly girl qualities. When you see Christine's dog Lena, there is no mistaking that she is female, from her long flowing silky blond hair down to the gentle sashay of her hips when she walks. As a female, Lena is meticulous about her grooming. That is also why she has always gone with very specific fragrances to enhance her natural womanly beauty; Eau De Spring Air, Eau De Flowers, Eau De Summer Breeze, Eau De Crisp Winter, Eau De Falling Leaves and Eau De Fresh Cut Grass. These fragrances have always worked well with her natural chemistry and have kept her feeling feminine and attractive to others. Unfortunately Lena decided to throw caution to the wind (literally) and go to a new perfume counter to experiment with something different. The girl behind the counter seemed nice enough with her long flowing black hair and that striking white stripe down the center of her back. Lena's curiosity to try something new drew her closer to that girl allowing the girl to take her atomizer and give her a little spray. Lena being immediately horrified by the smell asked;" What on earth do you call this, it makes a compost heap smell like a field of gardenias".</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The girl politely replied; it is my own personal scent sugar, I call it Eau De Skunk now you have a nice day Darlin' and please don't come back!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S9XUVXYkOpI/AAAAAAAABU4/9xTeAEMSGKQ/s1600/Photo04261141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S9XUVXYkOpI/AAAAAAAABU4/9xTeAEMSGKQ/s320/Photo04261141.jpg" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Lena<br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Funny......well not so much for Christine or Lena for that matter. Happily the smell is finally starting to go away.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A stinky story deserves a stinky recipe and the very first thing that comes to mind.....Limburger Cheese of course!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Limburger cheese is undoubtedly one of the worst smelling cheeses in the world! Limburger actually smells far worse than it tastes. For many people though, the aroma is both the beginning and the end of the acquaintance. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I did not muster up enough courage to try Limburger until I was 37 years old but I must say I absolutely love it. Once you get past the smell it is one of the freshest tasting cheeses on the palate....hard to believe but true.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Limburger Cheese Sandwich</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 slices rye bread (dark, light or pumpernickel) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Prepared brown mustard or butter, I actually prefer the butter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Limburger cheese, sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thick slices of sweet onion </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To assemble sandwich, spread mustard on rye bread slices; layer with limburger cheese and sweet onion slices. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve with your favorite beer. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes 1 sandwich.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/S9ShGePzL4I/AAAAAAAABUo/TAXYAy98mMU/s1600/imagesCA5AMPPK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/S9ShGePzL4I/AAAAAAAABUo/TAXYAy98mMU/s320/imagesCA5AMPPK.jpg" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><span style="color: red; font-size: x-large;">Caution! This is not a perfume atomizer.</span></strong></div>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com1tag:blogger.com,1999:blog-9130101875835035857.post-54360921786833052742010-04-19T17:52:00.002-05:002010-04-19T17:56:31.436-05:00The Energizing SaladI am always struggling with what to eat while doing my night job cleaning at an athletic club. The hours are technically hours that most people should not be eating. I am there from 9:30 pm until 6 in the morning. It is only three nights a week but it is a physically grueling job that requires a lot of energy that quite frankly I don't always have. So what to eat that isn't too calorie laden but yet packs enough protein to give me the energy that I so desperately need. Well, eggs are great which I do often either hard boiled or I'll make a nice vegetable frittata which always travels nicely but I also would like some variety. Then I remembered a tuna and bean salad that my grandmother made and kept in a covered container in the fridge. This salad is perfect; it keeps well and is not only delicious but packed with protein. So I made myself a triple batch of the recipe below using three types of beans; cannellini, black and butter beans. This is the perfect healthy go to food to keep on hand, especially for those of us constantly watching our weight.<br />
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FYI-Tuna has always been a favorite protein source especially for bodybuilders, dieters, and other athletes. Tuna is a very inexpensive, convenient food that is low in fat and a great source of protein and omega-3 essential fats. Beans and legumes are inexpensive and a common food all over the world. Very high in calcium and iron, beans and legumes are also a great source of protein and can be a nice alternative to meat.<br />
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<strong><span style="font-size: large;">High Protein Salad</span></strong><br />
<em>Make a double or triple batch, this salad will keep for a couple weeks refrigerated. </em><em>I usually allow myself a one to one and a half cup serving.</em><br />
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1 cans of cannellini beans, (15 oz.) drained & rinsed (may use any type bean)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lg. can white tuna, drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S8zdg0enTBI/AAAAAAAABUQ/v1pffdkFO6I/s1600/imagesCA0MVGM3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S8zdg0enTBI/AAAAAAAABUQ/v1pffdkFO6I/s200/imagesCA0MVGM3.jpg" width="200" wt="true" /></a>1/2 c. chopped red onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp. fresh lemon juice</div>3 tsp. Dijon mustard<br />
1/3 c. olive oil<br />
1/4 c. chopped fresh basil<br />
1 lg. tomato, seeded & diced, optional<br />
Bell peppers, chopped, optional<br />
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Combine beans, tuna, tomato and onion in large bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in olive oil. Add to salad. Mix in basil, season with salt and pepper.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com4tag:blogger.com,1999:blog-9130101875835035857.post-38211016517737980922010-04-15T11:35:00.003-05:002010-08-18T04:28:09.564-05:00It's Really All About The Sandwich!<div class="separator" style="clear: both; text-align: center;"><img border="0" height="266" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/S8c_9AetgUI/AAAAAAAABUI/r8eP0yPvMOo/s400/1094289375_e76615ce0a.jpg" width="400" wt="true" /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Su-Lin/Flickr</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The basics of a good meat loaf seem simple at best but through the years and many a meat loaf later I can honestly say that there are some people who can take the humble meat loaf and make it taste like.....you know! Sadly my mother was one of those people, she was a really good cook with everything else but her meat loaf would make me shudder. To this day I still feel she put way too many onions in it. My mother was the queen of onions and in other recipes that was just fine but in meat loaf, not so great. My mother's meat loaf was three parts chopped onions to a little over one part ground beef. You couldn't cut a slice of this meat loaf if your life depended on it. Each slice would just fall apart; there was not enough ground beef to hold it together. I guess if she was serving some recipe called "Onion Loaf" this would have been great but when having meat loaf, I find that the meat part of the recipe should be the headliner.<br />
I realize that I am extremely fussy when it comes to meat loaf, it is just one of those foods that I tend to be quite judgmental about. To be fair, I have even made some meat loaves that I wouldn't eat.<br />
My mother liked topping her meat loaf with ketchup and bacon which is pretty common. I don't mind the bacon but I am not real big on the ketchup.<br />
I actually prefer meat loaf with brown gravy or no gravy at all as long as the meat loaf is moist. I have had a couple people who have served me meat loaf and I have actually enjoyed it and gone back for seconds, my grandmother being one and the other being my dear friend Christine.<br />
The funny thing is I could really care less about the initial meat loaf dinner, what I truly look forward to, obsess over and dream about is that meat loaf sandwich I am going to make with the leftovers! I am surprised by the number of people that feel the exact same way. I guess when it comes down to it meat loaf is less about dinner and more about the sandwich!<br />
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<span style="font-size: large;">A Simple Loaf</span><br />
<br />
1 lb. ground beef<br />
1/2 lb. ground veal<br />
1/2 lb. ground pork<br />
2 eggs<br />
1 cup of sour cream<br />
1 1/2 tsp. salt<br />
3 or 4 slices bacon<br />
3/4 c. bread crumbs or bread cubes <br />
1/2 c. parsley, chopped<br />
1/2 tsp. of onion powder<br />
1/2 tsp. of garlic powder <br />
1/2 tsp. black pepper, freshly ground<br />
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Preheat oven to 350 degrees. Place all ingredients except the bacon in a bowl. Briefly blend well and form into a loaf. Place the loaf on a rack in a 10" baking pan and cover with the bacon slices. Bake for 1 1/2 hours until the meat loaf is firm and the bacon browned. Let the meat loaf rest for 10 to 15 minutes.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com9tag:blogger.com,1999:blog-9130101875835035857.post-38333297563394443372010-04-08T16:22:00.004-05:002010-04-09T13:04:04.304-05:00A "Chili" Day in Painted Post N.Y. Sponsored by H&R Block<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/S74Skug_RRI/AAAAAAAABTY/rZv498p0yts/s1600/IMG00389-20100327-1316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/S74Skug_RRI/AAAAAAAABTY/rZv498p0yts/s640/IMG00389-20100327-1316.jpg" width="640" wt="true" /></a></div><div style="text-align: center;">A day filled with activities, balloons, baked goods , face painting, Kyle The Clown<br />
made animal balloons and played with the children. Kinder-printing was also available. Drawings were held for various prizes, including a free income tax return and free second looks. </div><br />
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<div style="text-align: center;"><a href="http://www.hrblock.com/">H&R Block</a> Painted Post, 90 Victory Highway sponsored its 1st Annual Chili Cook-off between the volunteer fire departments of <a href="http://www.bathfire.org/">Bath</a>, <a href="http://listings.allpages.com/bc-0002000947-savona.html">Savona</a> and <a href="http://ads2.firehouse.com/region/departments/coopers-plains-long-acres">Coopers Plains Long Acres</a> on March 27th, 2010. All proceeds of the event being directly donated to those volunteer fire departments that participated</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/S747Zxh2zDI/AAAAAAAABUA/t3F_kO8El1M/s1600/IMG00343-20100327-1205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/S747Zxh2zDI/AAAAAAAABUA/t3F_kO8El1M/s640/IMG00343-20100327-1205.jpg" width="640" wt="true" /></a></div> Steuben County Legislator Carol Ferratella and Julie DelMastro making the rounds.<br />
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<div style="text-align: center;">All winners will be selected by a panel of judges and the public. Joining the celebrity panel of judges this year were: Frank Coccho, the former mayor of Corning; Matthew Fregoe, <a href="http://www.hrblock.com/">H&R Block</a> district manager, Julie DelMastro, owner of Noshtalgia Food Blog and Steuben County Legislator Carol Ferratella. Unfortunately Jeevan Vittal of WENY-TV news reporter got called away on assignment and was unable to join the judge's panel.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S747CWZ_nSI/AAAAAAAABT4/x9lF9Q6x0zs/s1600/IMG00348-20100327-1208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S747CWZ_nSI/AAAAAAAABT4/x9lF9Q6x0zs/s640/IMG00348-20100327-1208.jpg" width="640" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Being such a cool day tasting piping hot bowls of chili was just the ticket for warming things up. Each of the three fire departments came up with very different recipes for their chili. All three were quite good with very distinct flavors, textures and aromas. <br />
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</div><strong>Coopers Plains Long Acres</strong> chili captured that traditional taste that I think most of us can associate with. It was very flavorful with a nice mix of meat and beans that left you with a very mild tickle of heat at the back of your throat. Bill and Byron, the Chili Chefs for Coopers Plains had admitted to watching the Foodnetwork and learned that presentation is important. So the guys added a nice presentational touch with the addition of a little shredded cheese and chive garnish<br />
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<strong>Bath's </strong>chili was delicious and hearty with a nice bit of kick; it was definitely the chunkiest of the three chili's entered. This chili had loads of bell peppers and something you don't often see in chili; big pieces of celery. I have to say the celery was a nice addition and just added to the textures and flavors. Bath's team also made mini corn muffins to accompany their chili and also offered a garnish of shredded cheese and sour cream.<br />
I asked their team who was responsible for cooking the chili and they insisted it was a team collaberation along with the help of their spouses and children.<br />
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<strong>Savona's</strong> chili was quite different from the others; their chili was actually quite sweet. It mainly consisted of meat and beans and some of us thought we detected a hint of cinnamon or some other unusual spice. It was really quite good and we appreciated that they stepped outside the box a little in terms of flavors. Dawn Phenes, CSP for H&R Block Painted Post shopped for the ingredients while Joe Rotsell, Volunteer Firefighter did the cooking.<br />
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<br />
Even though we (the judges) loved each of the chili's that we tasted, we were quite unanimous when it came to the chili that we felt stood out as being the best.....And the winner was....Congratulations to the Bath Volunteer Fire Department.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/S7439KQl-yI/AAAAAAAABTw/3CF41ydFNZM/s1600/IMG00387-20100327-1304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/S7439KQl-yI/AAAAAAAABTw/3CF41ydFNZM/s640/IMG00387-20100327-1304.jpg" width="640" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Karen Buck, Office Coordinator of H&R Block Painted Post and Matt Fregoe, District Manager of </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">H&R Block presenting the award.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">FYI - This blog is all about food and tradition and I just wanted to let everyone know a new tradition has been formed. That's right, mark your calenders because March 26th, 2011 get ready for the 2nd Annual Chili Cook-Off, sponsored by <a href="http://www.hrblock.com/">H&R Block</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Firefighters start your burners!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<strong><span style="font-size: large;">Kicked Up Con Carne</span></strong><br />
<span style="font-size: large;"><em><span style="font-size: small;">This is not one of the recipes from the chili cook-off but I am sure it is one you will enjoy.</span> </em></span><br />
<br />
<br />
2 lb. ground beef<br />
1 lb. ground pork<br />
1 bunch celery, diced<br />
2 lg. onions, diced<br />
4 fresh jalapeno peppers, sliced<br />
2 green peppers, diced<br />
2 red peppers, diced<br />
1 Yellow pepper, diced<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S742d0TVSvI/AAAAAAAABTg/1-gcPwHbr8c/s1600/imagesCAB0CESV.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S742d0TVSvI/AAAAAAAABTg/1-gcPwHbr8c/s200/imagesCAB0CESV.jpg" width="200" wt="true" /></a>4 cloves garlic, chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 tbsp. flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp. liquid smoke flavoring</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 oz. chili powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp. cayenne pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 (1 lb.) cans tomato puree</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb. can ground tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cans dark kidney beans, drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can red beans, drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt and pepper to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In large pot sauté onions, all peppers, and garlic in small amount of oil until tender. Add beef and pork. Stir around until cooked. Add flour to meat juices and mix well. Add 3 ounces chili powder, cayenne pepper, and liquid smoke and stir together. </div>Add tomato puree and ground tomatoes. Mix all together and simmer slowly for 1 1/2 hours. After 1 hour, add remaining chili powder and salt and pepper to taste. Also add drained beans and finish simmering for 30 minutes.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com2tag:blogger.com,1999:blog-9130101875835035857.post-36499952357709779122010-03-22T02:55:00.001-05:002010-03-23T09:43:52.317-05:00Eating For The Fun Of It!Sometimes food should just be fun, carnival fun, food on a stick fun, fried ooey gooey fun. Hopefully leaving behind no regrets, nothing more than a full stomach and a sticky lipped smile. Save sensible for the remaining eighty percent of the week or ninety percent if you have to be really, really careful. <br />
Sure sensible foods can be made to be fun like riding a Merry-Go-Round fun but sometimes you just need the exhilaration only a Roller Coaster can deliver!<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Deep-Fried Chocolate Chip Cookie Dough</span></strong> (This one is from the Food network and it is a definite keeper)!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><em>Recipe courtesy George Duran</em><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/S6chJHMVsgI/AAAAAAAABTA/JaALD64AMV4/s1600-h/hs0213_cookie_balls1_med.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/S6chJHMVsgI/AAAAAAAABTA/JaALD64AMV4/s200/hs0213_cookie_balls1_med.jpg" vt="true" width="200" /></a><strong>Dough:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 2 1/2 cup all-purpose flour </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 teaspoon baking soda </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 teaspoon salt </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 cup (2 sticks) unsalted butter </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 1/2 cups brown sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1/2 cup sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1/2 cup pasteurized eggs or 2 whole eggs </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 teaspoon vanilla extract </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 2 cups (12-ounce package) chocolate chips </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Batter:</strong> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 2 cups all-purpose flour </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 2 tablespoons sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 teaspoon baking powder </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 large egg (or 1/4 cup pasteurized eggs) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1/2 cup seltzer water or club soda, plus more if needed </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Vegetable oil, for frying </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Directions</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>To form the cookies:</strong> Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the batter:</strong> In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>To make the cookies:</strong> Heat the oil in a deep-fat fryer to 350 degrees F. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/S6ch4J8JfbI/AAAAAAAABTI/IUFIWLdJFOA/s1600-h/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/S6ch4J8JfbI/AAAAAAAABTI/IUFIWLdJFOA/s320/images.jpg" vt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">DEEP-FRIED CANDY BARS</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon vegetable oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup all-purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pinch of salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Candy bars (Mars, Snickers, Almond Joy, Kit Kat or Twix work well; use mini versions if you wish) </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Chill or freeze the candy bars.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Combine egg, milk and vegetable oil in a cup. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. In a bowl, combine flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a wire whisk. Cover and chill for a few minutes while the oil heats.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Remove batter from the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening to 375 degrees F. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Dip the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool for a minute as the inside can easily burn your mouth.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><span style="font-size: large;">Deep-Fried Stuffing on a Stick</span></strong><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>This recipe courtesy of who else but Miss Paula Deen</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Stuffing:</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 5 tablespoons butter, divided </div>• 1 pound breakfast sausage, bulk <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 cup diced onion </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1/2 cup diced carrot </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/S6ciFIiA-pI/AAAAAAAABTQ/W4M4cRcCAok/s1600-h/IP0307_Fried_Stuffing_on_Stick_med.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/S6ciFIiA-pI/AAAAAAAABTQ/W4M4cRcCAok/s320/IP0307_Fried_Stuffing_on_Stick_med.jpg" vt="true" /></a>• 1/2 cup diced celery </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 bag unseasoned bread cubes, for stuffing </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 sleeve saltine crackers, crushed </div>• 1 tablespoon poultry seasoning <br />
• 2 tablespoons dried parsley flakes <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 2 teaspoons ground sage </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Salt and freshly ground black pepper </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 1 quart chicken stock </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 4 eggs, beaten </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For Frying:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Oil, for frying </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• 2 cups all-purpose flour </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Special equipment: 12 wooden ice cream sticks or skewers </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Directions</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and sauté until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sautéed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Preheat oil in the deep-fryer to 350 degrees F.</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the Popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com6tag:blogger.com,1999:blog-9130101875835035857.post-16434956194153661272010-03-18T12:00:00.000-05:002010-03-18T12:00:28.410-05:00Jack AttackChocolate, coffee and Jack Daniels made into a cake is it any wonder we were all asking for the recipe! There always seems to be at least one dish at every gathering that gets everybody buzzing. This cake was that very dish, I was pleasantly surprised. I am not a big fan of cake unless of course it is cheesecake. I really liked this one because it was exceptionally moist, had really deep rich flavors and the addition of pecans gave it a nice textural balance.<br />
Just think you could serve this cake with a cup of hot coffee or a shot of Jack Daniels to wash it down and not worry about the flavors clashing.<br />
You make this cake and people will be begging you for the recipe.<br />
<br />
<strong><span style="font-size: large;">Jack Daniels Cake</span></strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_TeqsRUjYrfM/S6Ja97qe6cI/AAAAAAAABS4/DkicJspbF-8/s1600-h/imagesCA3AAF2W.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 122px; margin-bottom: 1em; margin-left: 1em; width: 184px;"><img border="0" height="143" src="http://2.bp.blogspot.com/_TeqsRUjYrfM/S6Ja97qe6cI/AAAAAAAABS4/DkicJspbF-8/s200/imagesCA3AAF2W.jpg" vt="true" width="200" /></a>1 box dark chocolate cake mix</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 eggs, lightly beaten</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup Jack Daniel's Whiskey</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup black coffee</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup broken pecan pieces</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 very ripe banana</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 stick butter, softened</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350°F. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Using an electric mixer combine all the ingredients, except the pecan pieces. Mix on medium-high 1-2 minutes until ribbon like consistency is achieved (do not over mix or cake will be tough). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spray a Bundt cake pan with Pam to coat lightly. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put pieces of nuts in the bottom. When cake mix is mixed well, pour batter into the pan, level off in center, and bake 45-50 minutes or until toothpick inserted in center is nearly clean.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Let cool for at least 15 minutes before removing it from pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Feel free to ice or glaze this cake with a nice drizzle of melted chocolate or a light dusting of powdered sugar or cocoa powder.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com4tag:blogger.com,1999:blog-9130101875835035857.post-67064209109565670882010-03-14T16:20:00.003-05:002010-03-14T18:21:45.598-05:00Choose Laughter<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/S51Shqj10aI/AAAAAAAABSw/cQoUAEO52xQ/s1600-h/Elliott+Disc+Photos+108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/S51Shqj10aI/AAAAAAAABSw/cQoUAEO52xQ/s640/Elliott+Disc+Photos+108.jpg" vt="true" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"> Me with my Mother and Grandmother - September 2008</div><br />
<br />
At times we get a glimpse into what might be while spending time with older relatives. You become an observer to what waits for you as you approach the end of life's road. It can be a very sad and painful time but luckily as with all other times in life it to can be fraught with joy and laughter as well. Thank God, we can laugh even through insurmountable sadness.<br />
My mother spent her last several years of life living in a nursing home a potential existence most of us view with fear and dread. In my mother's case this was a welcome and much needed chapter in her life and fortunately in my mother's case her time in the nursing home was a very good, loving and nurturing experience.<br />
My grandmother's road in life has lead her to an assisted living facility, considered to be a step up from a nursing home but in the eyes of many who are living there it is another cruel act of life that rids us of our independence and ability to choose.<br />
What I have observed so far in my 51 years on this earth is; we live to gain as many chronological years as possible hopefully filling those years with love, laughter, hope and our God given free will of; "choice". Choice, the freedom to think independently and choose between what you deem right or what you deem wrong, what you feel that you need or that you don't need, what you want or don't want, who you love or don't love.....How you wish to be cared for, who will be doing the caring and where you will call, home.<br />
What I have learned as I lovingly observe all these potential " future me's" is as we forge through this life with all its joy, hardship and never-ending changes. As we gain years our list of choices becomes smaller and the unpleasant choices seem to out number the pleasant ones.....except for one choice that is always ours to make no matter how old we are or where we are on this road in life and that is to laugh. Laughter will always help us to rise above the gloom and shine down on us with a light that lets us know that we will and can survive this moment and any moment that life can throw our way.<br />
I am posting a recipe for shrimp croquettes because they became a source of laughter while having a dinner visit with my grandmother. Let's just say a woman that was seated two tables away from ours took great issue with her croquettes and it just grew into being comical. My grandmother who was in a crabby mood (which is most of the time) even began laughing, she looks so much better with a smile on her face......so here is to the power of laughter, smile and enjoy!<br />
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<span style="font-size: large;"><strong>Shrimp Croquettes</strong></span><br />
<br />
3/4 lb. frozen cooked shelled shrimp<br />
3 tbsp. Crisco<br />
1/3 c. flour<br />
1/2 c. milk<br />
2 tbsp. finely chopped onion<br />
1 tbsp. snipped parsley<br />
Dash of pepper & paprika<br />
2 tsp. lemon juice<br />
1/4 tsp. salt<br />
3/4 c. fine dry bread crumbs<br />
1 egg, beaten<br />
2 tbsp. water<br />
1 pkg. (8 oz.) frozen peas with cream sauce<br />
<br />
Defrost shrimp, devein if necessary. Chop finely (about 2 cups). Melt 3 tablespoons Crisco. Blend in flour. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat. Add onion, parsley, lemon juice and seasonings; stir in shrimp. <br />
Preheat Crisco for deep frying to 350 degrees. Shape shrimp mixture into 8 cones. Roll in crumbs. Combine egg with water. Dip cones in egg mixture roll in crumb again. <br />
Deep fry a few at a time until brown, about 3 minutes. Turn if necessary, drain on paper towel<br />
Prepare peas according to directions on package. Spoon creamed peas over croquettes. <br />
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Makes 4 servings.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com8tag:blogger.com,1999:blog-9130101875835035857.post-45979827777456843612010-03-08T16:47:00.001-05:002010-03-08T17:56:58.933-05:00From Mashing To Smashing<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_TeqsRUjYrfM/S5VvjZyvjBI/AAAAAAAABSo/O4mrOHehIRs/s1600-h/220px-Aligot.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="http://4.bp.blogspot.com/_TeqsRUjYrfM/S5VvjZyvjBI/AAAAAAAABSo/O4mrOHehIRs/s200/220px-Aligot.jpg" width="151" /></a>My mother and I had been making our mashed potatoes like this for years just because we liked them that way. Who knew that it was actually a traditional French preparation called Aligot and a very popular one at that. I am sure that my mother and I may have strayed a bit from what is considered the authentic preparation but ours is pretty darn close. These potatoes are so rich you could almost get away without serving anything else. From what I have read Aligot is traditionally served with sausages or beef but from my point of view Aligot can be served with just about anything quite nicely.</div>Aligot is kind of like putting the fancy on plain old mashed potatoes.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<strong><span style="font-size: large;">Aligot (pronounced Ah-Lee-Go)</span></strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 lbs. potatoes</div>4 Tbsp. of heavy cream <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt and pepper to taste</div>2 tbsp. butter<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large cloves of garlic, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 oz. Brie or Camembert with rind removed, sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chopped chives or green onion tops</div><br />
<br />
Cook potatoes in boiling salted water in large saucepan for 20 minutes or until tender. Drain; peel. Mash the potatoes with the heavy cream in a large bowl, season with salt and pepper. Meanwhile, melt the butter in a small saucepan. Sauté garlic in butter for about one minute, do not allow garlic to brown. Add Brie; stir until completely melted. Stir the melted cheese mixture into the mashed potatoes. You want to keep stirring the mixture until it has a gummy silky texture (may use mixer to accomplish this more easily, garnish with the chopped chives. <br />
<br />
Serve immediately.<br />
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<strong>FYI</strong> - We have also experimented using shredded Swiss cheese instead of the brie and it worked exceptionally well giving the Aligot a more nutty taste.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com5tag:blogger.com,1999:blog-9130101875835035857.post-91323015773526347042010-03-04T19:25:00.003-05:002010-03-04T20:17:47.485-05:00Blue Passion<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_TeqsRUjYrfM/S5BOl4sjdgI/AAAAAAAABSg/XUmjHzjc4jc/s1600-h/imagesCAH72NRS.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" kt="true" src="http://1.bp.blogspot.com/_TeqsRUjYrfM/S5BOl4sjdgI/AAAAAAAABSg/XUmjHzjc4jc/s200/imagesCAH72NRS.jpg" width="200" /></a>I could eat blue cheese by the crumble, by the chunk or by the wheel. I am telling you it is genetic my entire family magnetizes to blue cheese. I love stinky strong cheeses, to me the so called stink just speaks to the high level of flavor. </div>The other night I made a big batch of blue cheese dip/dressing which can be used for just about anything. That night it was used as a dip for homemade Buffalo wings . It was so delicious, more so because I added probably triple the amount of blue cheese one would normally use....what I can say. I am the same way with garlic as I pointed out in the previous post. Some may say that I have severe issues with certain foods; I like to think of it more as having tremendous passion about certain foods.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I am also passionate about soup one of life's most perfect dishes and by adding blue cheese this dish is way over the top! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><span style="font-size: large;">ONION AND BLUE CHEESE SOUP</span></strong><br />
<br />
4 lg. onions, sliced thin<br />
3/4 stick (6 tbsp.) butter<br />
4 c. canned beef broth<br />
1 c. dry white wine<br />
1/4 lb. blue cheese, crumbled (about 1 c.)<br />
<br />
1 baguette, for croutons. (Just slice, butter or drizzle a little olive oil on each slice and put in 400 degree oven for 5 to 8 minutes). Spreading with blue cheese is optional but really, really good!<br />
<br />
In a large saucepan, cook the onions in the butter over moderate heat, stirring occasionally, for 10 minutes, or until they are softened. Sprinkle the onions with salt and pepper, stir in the broth and the wine, and bring to a boil. Reduce heat and simmer the soup, covered, for 1 hour. <br />
Remove the pan from the heat and add 3/4 cup of the cheese and stir the soup until the cheese is melted. Ladle the soup into bowls and garnish it with the remaining 1/4 cup cheese and the croutons.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com6tag:blogger.com,1999:blog-9130101875835035857.post-75060604894297456932010-02-28T19:18:00.002-05:002010-03-04T09:51:42.343-05:00I Stink, Come Closer.......<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TeqsRUjYrfM/S4_I4uJT3GI/AAAAAAAABSY/M1SB560aKwE/s1600-h/images.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="189" kt="true" src="http://3.bp.blogspot.com/_TeqsRUjYrfM/S4_I4uJT3GI/AAAAAAAABSY/M1SB560aKwE/s200/images.jpg" width="200" /></a></div>If and when I actually follow a recipe while cooking you can be guaranteed that if the recipe calls for fresh garlic that I will double or triple the amount called for. I absolutely adore that stinking rose it has such a multi-faceted flavor personality. It can be bold, sweet, gentle and sometimes a little unkind in certain situations but always gets along well with any dish it touches<br />
In my neighborhood I have at times been referred to as the "Queen of Garlic" since on any given day the exterior pores of my home would excrete garlic's hypnotizing perfume beckoning people to my door. My table has seen many gather round it for many a year filling many with the contentment a good meal and good company can bring. Whoever said garlic keeps people away, if it wasn't for all the darn lights I bet even Dracula himself would be knocking at my door!<br />
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<strong><span style="font-size: large;">Garlic Hot Wings</span></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_TeqsRUjYrfM/S4sHGrQQQDI/AAAAAAAABSQ/5gVu1HJNjps/s1600-h/gw.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_TeqsRUjYrfM/S4sHGrQQQDI/AAAAAAAABSQ/5gVu1HJNjps/s320/gw.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 to 6 chopped fresh garlic cloves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 stick butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 tbsp. olive oil</div>6 oz. Frank's hot sauce (Frank's isn't quite as spicy but I think it has one of the best flavors. If you prefer more heat add some crushed red pepper or cayenne or just use a more intense hot sauce).<br />
18 or more med. to lg. chicken wings (wings may be baked, if you prefer)<br />
<br />
Heat butter in small saucepan add olive oil and garlic sauté garlic until tender (do not let brown or garlic becomes bitter), heat large pan of vegetable oil (2 to 3 inches). <br />
Cut chicken wings into 3 sections, discard wing tips. Add hot sauce to the butter, olive oil and garlic, keep warm. Deep fry wings until desired shade of brown. Remove, drain on paper towels and place in medium bowl, cover with hot garlic sauce and serve.Juliehttp://www.blogger.com/profile/14614309577904580614noreply@blogger.com6