tag:blogger.com,1999:blog-36383105360302260232024-02-07T17:59:50.675-08:00FrugalFeasts--All the Recipesthe recipes from our bi-weekly column in the Concord MonitorThe Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-3638310536030226023.post-11704057116241171642010-02-07T04:07:00.000-08:002010-02-07T04:11:10.974-08:00We have MovedPlease check us out at <a href="http://www.frugalfeasts.blogspot.com/">http://www.frugalfeasts.blogspot.com</a>, we are still hard at work.<br /><div align="center">Raising the kids and their Dad's.</div><div align="center"> Bringing home the bacon frying it up in the pan</div><div align="center"> and all that jazz.</div><div align="center">Come on over there is always more at the Fru-Gal's Table</div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-76403221467107852012009-03-29T04:09:00.000-07:002009-03-29T04:10:24.306-07:00Hi!<br /><br />We've reorganized our blog, if not our lives.....<br /><br />Come visit us at frugalfeasts.blospot.comThe Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-72373157082947887382009-03-25T08:20:00.000-07:002009-03-25T08:05:50.391-07:00Kinda diet jello parfaits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rFstKqBeNQERICMnCrzHGK5TmNGKTf0wwW4gyp6a-psQY2UoZ_s19pSdJ6cOuS3VJICjXmZjax5dJp4H5uX7uswYwzRwyHZV4tSlm_YEmg8pITn8hb9fMfurFm0BRrSP3QPHRjqKXFQ/s1600-h/323jello.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rFstKqBeNQERICMnCrzHGK5TmNGKTf0wwW4gyp6a-psQY2UoZ_s19pSdJ6cOuS3VJICjXmZjax5dJp4H5uX7uswYwzRwyHZV4tSlm_YEmg8pITn8hb9fMfurFm0BRrSP3QPHRjqKXFQ/s400/323jello.jpg" alt="" id="BLOGGER_PHOTO_ID_5317139482966726130" border="0" /></a>
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mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";} </style> <![endif]--> <p class="MsoNormal">Kind of Diet Parfaits</p> <p class="MsoNormal">8 servings at $.54 each</p> <p class="MsoNormal">2 packages sugar free lime gelatin</p> <p class="MsoNormal">2 packages sugar free lemon gelatin</p> <p class="MsoNormal">1 cup heavy cream</p> <p class="MsoNormal">2 single serving packages sugar free sweetener</p> <p class="MsoNormal">1 teaspoon vanilla</p> <p class="MsoNormal">Strawberries for garnish (optional)</p> <p class="MsoNormal">Make gelatin according to package directions in separate containers.<span style=""> </span>Chill 4 hours or overnight until firm.</p> <p class="MsoNormal">When ready to serve, beat heavy cream until soft peaks form.<span style=""> </span>Add two packages of sugar substitute and vanilla and keep beating until whipped cream holds firm peaks when beaters are raised.</p> <p class="MsoNormal">Spoon a layer of lime gelatin, whipped cream and lemon gelatin into 8 footed glasses.<span style=""> </span>Repeat the layers.<span style=""> </span>Garnish the top with a few slices of strawberry (if using).</p> <p class="MsoNormal">Serve immediately.</p>
<br />The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com1tag:blogger.com,1999:blog-3638310536030226023.post-4726607585214457192009-03-25T07:58:00.001-07:002009-03-25T08:02:14.211-07:00chick pea and black bean burritos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rjxZs50GiHu-H8vJyIdJU4RA-6iplwSYNxMVBq_HALEyHVFVQ4Ilgx0AX_dWmXd3kB8qxxZlrzDOH7qiu3MN8_L0iB8JLgC2VaIAc-Bh2ipJu9ApQvH3p3-6S_IisnwaIfn05c5e8Fo/s1600-h/323cheese.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rjxZs50GiHu-H8vJyIdJU4RA-6iplwSYNxMVBq_HALEyHVFVQ4Ilgx0AX_dWmXd3kB8qxxZlrzDOH7qiu3MN8_L0iB8JLgC2VaIAc-Bh2ipJu9ApQvH3p3-6S_IisnwaIfn05c5e8Fo/s400/323cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5317140457592708386" border="0" /></a>
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</w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 159 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-fareast-font-family:Calibri; mso-bidi-font-family:"Times New Roman";} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";} </style> <![endif]--> <p class="MsoNormal" style="margin-bottom: 12pt; text-align: justify; line-height: normal;"><span style="font-size: 12pt;">Chickpea and Black Bean Burritos<span style="color: black;"> <o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 12pt; text-align: justify; line-height: normal;"><span style="font-size: 12pt; color: black;">With thanks to Sue Rubin whose burritos were our inspiration.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">8 servings @ $1.68 each<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">For the burritos:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">1 ½ cups brown rice, cooked with 3 cups water and a pinch of salt.<span style=""> </span>Cool before using.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">2 cans chick peas, 14 ounce size, drained and rinsed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">12 ounces feta cheese, crumbled<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">2 green onions, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">1 red pepper:<span style=""> </span>seed and slice three rings for garnish, dice the remainder<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">For the Black Bean Sauce:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">½ cup minced onion, about ½ a medium sized onion<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">2 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">1 tablespoons olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">2 <span style=""> </span>14 ounce cans black beans, drained and rinsed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">1 <span style=""> </span>14.5 ounce can vegetable broth<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">1 chipotle pepper in adobo sauce, seeded and minced, with 1 teaspoon sauce from the can, or to taste<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">8 whole wheat “fajita style” tortillas<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">2 cups Jack or Cheddar, shredded for serving<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">To make Burritos:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Preheat oven to 350 degrees.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Spray a large rectangular casserole dish with non-stick cooking spray and set aside.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">In a large bowl gently combine brown rice, chick peas, feta, green onions and the diced red pepper.<span style=""> </span>Place a tortilla into the casserole dish and spread 4 tablespoons of rice filling in a line along the middle .<span style=""> </span>Fold both sides of the tortilla over the filling and turn to place seam on the bottom.<span style=""> </span>Slide the filled burrito to the end of the casserole dish.<span style=""> </span>Continue adding and filling and turning tortillas until you have made 8 burritos.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Set aside and make the sauce:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Heat the olive oil in a heavy skillet over medium heat.<span style=""> </span>Add the onion and the garlic and cook<span style=""> </span>until soft and fragrant.<span style=""> </span>Add the black beans, broth and the chipotle chilies and bring to a simmer.<span style=""> </span>Let cook for 5 minutes to combine flavors.<span style=""> </span>Turn off the heat and let cool slightly.<span style=""> </span>Pour contents of the skillet into a blender and pulse until mostly smooth.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Pour the black bean sauce over the center of the row of burritos.<span style=""> </span>Cover with foil and bake for 30 minutes, until bubbly.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Remove the foil and sprinkle the sauce with the shredded cheese.<span style=""> </span>Lay the reserved pepper rings onto the cheese in a decorative fashion.<span style=""> </span>Return the casserole dish to the oven for 10 minutes to melt the cheese.</span></p>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-67682169113630373942009-03-25T07:02:00.000-07:002009-03-25T08:05:16.053-07:00chick pea salad with mexican flavors<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzxbsEuo4GgT4OXfFS73zDmi4jQ9ylh98-HIrjboynEyRuQdvzyeGUYjOU2KCjOfK9cF988o60BaHcTGe8HcsS2ma6vZb60eFT7VguSKCeeWOsbA0BBEu8HWrQ7hVzYM8jusdqfE9jpU/s1600-h/325kw.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzxbsEuo4GgT4OXfFS73zDmi4jQ9ylh98-HIrjboynEyRuQdvzyeGUYjOU2KCjOfK9cF988o60BaHcTGe8HcsS2ma6vZb60eFT7VguSKCeeWOsbA0BBEu8HWrQ7hVzYM8jusdqfE9jpU/s400/325kw.jpg" alt="" id="BLOGGER_PHOTO_ID_5317141312552299234" border="0" /></a>Photo by Ken Williams for the Concord Monitor
<br /></div>
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mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";} </style> <![endif]--> <p class="MsoNormal">Chick Pea Salad with Mexican Flavors</p> <p class="MsoNormal">Inspired by <i style="">Gourmet Magazine</i></p> <p class="MsoNormal">Serves 6 @ $.82 per serving</p> <p class="MsoNormal">2 canned chipotle chilies in adobo sauce, rinsed, seeded and minced, more or less to taste</p> <p class="MsoNormal">3 fresh jalapeno peppers (optional), seeded and minced, more or less to taste</p> <p class="MsoNormal">1 medium onion, minced</p> <p class="MsoNormal">2 cloves garlic minced</p> <p class="MsoNormal">2<span style=""> </span>14 ounce cans chick peas (garbanzo beans), drained and rinsed</p> <p class="MsoNormal">1 can petite diced tomatoes, well drained</p> <p class="MsoNormal">¼ cup fresh lime juice (from 2 limes) plus more to taste</p> <p class="MsoNormal">¼ cup olive oil</p> <p class="MsoNormal">3 tablespoons minced fresh cilantro</p> <p class="MsoNormal">Freshly ground black pepper and kosher salt to taste.</p> <p class="MsoNormal">Directions:</p> <p class="MsoNormal">Combine all ingredients in a large bowl and stir gently to mix.<span style=""> </span>Chill for at least two hours and up to two days <span style=""> </span>to allow flavors to blend.<span style=""> </span>Taste and correct seasoning before serving, adding more lime juice and salt as needed.</p>
<br />The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-33699193810178441792009-03-11T06:56:00.001-07:002009-03-11T14:12:46.808-07:00Robin's Crock Pot Pot Roast with Too Big Potato :)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7D4BoxZWb4Vfoz-rqe-jkYyWvqsZeNrRIzjFj8kCsarTHxytMnjNITo9i4E1ZNwdjR1p_Grb42QpW2rpuiCAlEYyqdwRsYRJCtqcfqeCyY5FcqC9JX_T76tz_pwXabBKECIsouPGlYzM/s1600-h/blogger+2009+344.jpg"><img id="BLOGGER_PHOTO_ID_5311928990541770450" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7D4BoxZWb4Vfoz-rqe-jkYyWvqsZeNrRIzjFj8kCsarTHxytMnjNITo9i4E1ZNwdjR1p_Grb42QpW2rpuiCAlEYyqdwRsYRJCtqcfqeCyY5FcqC9JX_T76tz_pwXabBKECIsouPGlYzM/s400/blogger+2009+344.jpg" border="0" /></a>Crock Pot Pot Roast<br /><br />This is the recipe that Robin uses to make pot roast, and then Shepard's Pie with the left overs.<br /></div><div><div><br />One large pot roast, 6-7 pounds<br />6 large potatoes, peeled and cut in half<br />1 pound bag of frozen carrots,<br />10-12 mushrooms sliced<br />2 medium onions, chopped<br />1/2 cup cooking sherry<br />1/4 cup steak sauce sauce<br />2 cans beef broth<br /><br />Brown roast in heavy pan on all sides (about 5 minutes each side)<br />Remove roast to crock pot<br />Pour cooking sherry in roasting pan and scrape up all the browned bits from the bottom.<br />Add to the crock pot along with the beef broth, steak sauce and all the vegetables.<br /><br />Cook on high for 4-5 hours<br /><br />Serves 8</div></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com3tag:blogger.com,1999:blog-3638310536030226023.post-8874677072585336162009-03-09T08:39:00.000-07:002009-03-09T09:11:00.870-07:00irish whiskey cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB78ISC8MPbjT1gZa5zOItDdIRvBL72tmdHiaid0-ImwcHpqmnS0U37161XmhC9hDX66cf1Wrkdy8LinaXp8YiVT3UApNOsSHTNitgP7pFfJPnHy7KttGEF9EwJmWVZxHLTUHs5SsuHo/s1600-h/39whisky1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB78ISC8MPbjT1gZa5zOItDdIRvBL72tmdHiaid0-ImwcHpqmnS0U37161XmhC9hDX66cf1Wrkdy8LinaXp8YiVT3UApNOsSHTNitgP7pFfJPnHy7KttGEF9EwJmWVZxHLTUHs5SsuHo/s400/39whisky1.jpg" alt="" id="BLOGGER_PHOTO_ID_5311215535673523906" border="0" /></a><br /><div style="text-align: center;">Here's a sneak peak at part of Wednesday's column:<br />Suzanne's Pound Cake for Alcoholics.<br />Oops, I mean<br /> Irish Whiskey Cake with Chocolate Chips.<br />Delicious but a just a tad too boozy for the kids. <br />Easy because it starts with a cake mix but it tastes homemade. Either that or I am always too tipsey to notice. Or care.<br /><br />If you are looking for a family dessert, I've got the non-alcoholic version at the end.<br /><br />Preheat the oven to 350 degrees<br />Grease and flour a regular old Bundt pan. I use Crisco but feel free to use butter. Make sure you get it into all the nooks and crannies.<br /><br />Assemble the ingredients:<br /><br />For the cake:<br />4 eggs<br />1/2 cup milk<br />1/2 cup oil<br />1 cup Irish Whiskey<br />1 box yellow cake mix without pudding<br />1 box vanilla INSTANT pudding (not sugar free)<br />2/3 cup chocolate chips<br /><br />For the glaze:<br /><br />1 cup Irish Whiskey<br />1 cup sugar<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sRwr_msqP1kjEqv8zcAXpTQXTLa7q9vnOFY5OWpeMecrsux0-23b1kWiyWjrAcDQI5o3N74A9pzeap7YbcaRz8qa34i299EvRKnkST1_YxI5leVLhXOM25a2bT90XFihY9K94FWzuMA/s1600-h/39whisky4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sRwr_msqP1kjEqv8zcAXpTQXTLa7q9vnOFY5OWpeMecrsux0-23b1kWiyWjrAcDQI5o3N74A9pzeap7YbcaRz8qa34i299EvRKnkST1_YxI5leVLhXOM25a2bT90XFihY9K94FWzuMA/s400/39whisky4.jpg" alt="" id="BLOGGER_PHOTO_ID_5311215487798979826" border="0" /></a><br /><div style="text-align: center;">Put the four eggs and the rest of the liquid ingredients into a stand mixer or large mixing bowl.<br />Add the cake mix and the pudding and beat for two minutes until thick and smooth.<br /></div><br /><br /><div style="text-align: center;">I like to put the liquid ingredients in first so that you don't get clumps of the dry stuff on the bottom. Do what you will.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZTz4GlgQApkzqYNiGaxUm24wVE7o_zUEJ7KP8PVLlWEwIY9FuTBK64KSE8PxSJkXxCtKdhwuvew_dFyoG6s_kTxCBVSTS2pEu-2EKcEZLXI2fBWxQIcJPAPRFp0v9L5Nskovksaa9oY/s1600-h/39whisky+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZTz4GlgQApkzqYNiGaxUm24wVE7o_zUEJ7KP8PVLlWEwIY9FuTBK64KSE8PxSJkXxCtKdhwuvew_dFyoG6s_kTxCBVSTS2pEu-2EKcEZLXI2fBWxQIcJPAPRFp0v9L5Nskovksaa9oY/s400/39whisky+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5311215497971769762" border="0" /></a><br /><br /><div style="text-align: center;">Pour into the prepared Bundt pan and sprinkle with 2/3 cup chocolate chips.<br />Try to remember to take a photo of this step if you are posting it to your blog.<br /><br />Bake for 50 minutes until browned and cooked through.<br />Take a photo of this step too, if you're not distracted by your children and their nonsense.<br />Set the timer for 10 minutes and let cool on a rack.<br /><br />Meanwhile, make the glaze:<br />Stir together the whiskey and the sugar in a small saucepan over medium heat.<br />Bring to a boil and cook just until sugar melts.<br /><br /><br />After 10 minutes invert the cake onto a rack over a cookie sheet.<br /><br />Pour about a third of the glaze over.<br />Repeat two more times over the course of several hours.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxhtnF9zsGRTwd_rWDj00mBaDhm19wnFqKvMnH6-Gqb79r8RG81eSRtgr7QY2jFWvlTYE61-nXqKVKZ2nj967bh5gRO5n_CtM-iztdeKIgBGlI4eHU3BGVI5KSxDksNbTdFQRZz20E7k/s1600-h/39whisky2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxhtnF9zsGRTwd_rWDj00mBaDhm19wnFqKvMnH6-Gqb79r8RG81eSRtgr7QY2jFWvlTYE61-nXqKVKZ2nj967bh5gRO5n_CtM-iztdeKIgBGlI4eHU3BGVI5KSxDksNbTdFQRZz20E7k/s400/39whisky2.jpg" alt="" id="BLOGGER_PHOTO_ID_5311215531563062786" border="0" /></a><br /><div style="text-align: center;">Top with powdered sugar before serving.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB78ISC8MPbjT1gZa5zOItDdIRvBL72tmdHiaid0-ImwcHpqmnS0U37161XmhC9hDX66cf1Wrkdy8LinaXp8YiVT3UApNOsSHTNitgP7pFfJPnHy7KttGEF9EwJmWVZxHLTUHs5SsuHo/s1600-h/39whisky1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB78ISC8MPbjT1gZa5zOItDdIRvBL72tmdHiaid0-ImwcHpqmnS0U37161XmhC9hDX66cf1Wrkdy8LinaXp8YiVT3UApNOsSHTNitgP7pFfJPnHy7KttGEF9EwJmWVZxHLTUHs5SsuHo/s400/39whisky1.jpg" alt="" id="BLOGGER_PHOTO_ID_5311215535673523906" border="0" /></a><br /><div style="text-align: center;">et voila!<br /><br />Non-alcoholic Recipe:<br /><br />Substitute another 1/2 cup milk and 1/2 cup oil for the 1 cup of Irish Whiskey.<br /><br />For the glaze substitute 1 cup orange juice or water for the whiskey.<br />If you use oj, you can add a teaspoon of finely grated orange peel to the cake batter.<br /><br /></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-43418035935194350772009-02-27T04:30:00.000-08:002009-02-27T05:05:39.011-08:00Ham and Bean SoupIt all starts with a beautiful Ham<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxPO4XrG12Znn7QhDkzSysu-SjlqEdMkMOmF23gtv4IT6m5R49e-Xh2zSgI80UmLBRt5Hl20474hToxIf1maMAlgyKftHUgv03I8b06RYWeacD46zhnaCiq9Uzv5_bQsaX3gaHzrCRIU/s1600-h/blogger+2009+279.jpg"><img id="BLOGGER_PHOTO_ID_5307461496080510818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxPO4XrG12Znn7QhDkzSysu-SjlqEdMkMOmF23gtv4IT6m5R49e-Xh2zSgI80UmLBRt5Hl20474hToxIf1maMAlgyKftHUgv03I8b06RYWeacD46zhnaCiq9Uzv5_bQsaX3gaHzrCRIU/s400/blogger+2009+279.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKBi1j_Stg1PpWjwtS5BzRalD6s4kvCxP1QJzP-QeHWIFZcv9Jl184aAmbMhzlT1YnfHb5ff8BHVczlEAzu_SvAmmkWegj5tLQuNBq5nCu5NIXeAfDDzZXkokagIalh9mWSl0uVQ9uJ4/s1600-h/blogger+2009+232.jpg"></a>This meal starts with the left over Ham Bone, some dry beans, onions, beef broth and water, wallah......................... Delicious Soup!!!!!!!!!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG37Pm8DUFcTxKvB_YQUXG7wi4LiFs0UIIgFdaaLfaCQKtmDXkSTBeRBB8JE95kY-b8EU9ZYj1qGA1D3QtA420dVCQ_0s7-2FBBBdYcnZarEuzi_r-pRHliputahrqhSiXEKHF_QVJVJM/s1600-h/blogger+2009+257.jpg"><img id="BLOGGER_PHOTO_ID_5307457976293296130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG37Pm8DUFcTxKvB_YQUXG7wi4LiFs0UIIgFdaaLfaCQKtmDXkSTBeRBB8JE95kY-b8EU9ZYj1qGA1D3QtA420dVCQ_0s7-2FBBBdYcnZarEuzi_r-pRHliputahrqhSiXEKHF_QVJVJM/s400/blogger+2009+257.jpg" border="0" /></a> Photos of soup making are never very Glam, but we trudge forward just the same.....<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv65VSHoM9Rk48kCnLuWpcwFkJVudGZGKs1wixPjH2NabidSNM35nIFGG0SLLKP-Zz6UGXszZSa5dYGESkzujsR42y2mYzNV65o_kA_bqjgq1rhIBZV3q43Ow4PbaFl23HO-Bwo7tFmik/s1600-h/blogger+2009+258.jpg"><img id="BLOGGER_PHOTO_ID_5307457584470922866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv65VSHoM9Rk48kCnLuWpcwFkJVudGZGKs1wixPjH2NabidSNM35nIFGG0SLLKP-Zz6UGXszZSa5dYGESkzujsR42y2mYzNV65o_kA_bqjgq1rhIBZV3q43Ow4PbaFl23HO-Bwo7tFmik/s400/blogger+2009+258.jpg" border="0" /></a> Wash those beans and clean them out there are always a few little prizes among them<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwvfaRoshL2lDob3YbG2xwzC-P1k9LoPgh9S_kQ5r5ML9x4NeRvNBIDpqqd9qFx11RWWUBj6wYMHGT0mO_4pMGsY-ozrOQ6aBPi5Sw0yQrEgZUJDmk4ODB-WvqgS0Wqw9rk3SZNKIU4Y/s1600-h/blogger+2009+259.jpg"><img id="BLOGGER_PHOTO_ID_5307456418879337474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwvfaRoshL2lDob3YbG2xwzC-P1k9LoPgh9S_kQ5r5ML9x4NeRvNBIDpqqd9qFx11RWWUBj6wYMHGT0mO_4pMGsY-ozrOQ6aBPi5Sw0yQrEgZUJDmk4ODB-WvqgS0Wqw9rk3SZNKIU4Y/s400/blogger+2009+259.jpg" border="0" /></a> anything made with beef broth onions and beans is bound to be good, throw in the Ham bone and it is a go!!!!!!!!!!!<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kxt-BJ24uCqmOa8-fbNSKJObdnUs4j6R9bVNVIXWI-IjkW3XlGRfK3_IX2cHLy03HPYWApfVYnHk8RnALVIEuJx03FZ3P6J9IZlJzFJGw_0K1HKe54rOQtzonYWrOgfMV1x-u7pO3q8/s1600-h/blogger+2009+260.jpg"><img id="BLOGGER_PHOTO_ID_5307456222216629202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kxt-BJ24uCqmOa8-fbNSKJObdnUs4j6R9bVNVIXWI-IjkW3XlGRfK3_IX2cHLy03HPYWApfVYnHk8RnALVIEuJx03FZ3P6J9IZlJzFJGw_0K1HKe54rOQtzonYWrOgfMV1x-u7pO3q8/s400/blogger+2009+260.jpg" border="0" /></a> How easy is this, cover and wait good things are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">coming</span>!!!!<br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn43zosLHae1TflV_S40w6M9eLmL7zvf2jryzXVCIBD6sx3TL7YkIZ8RnMwvUML1LfVuws4cdOS0vjTJ6IOuN8ZxhLPnq8qC-bqVsirQ_K-TcBc8adJLhvCVSvl8WZOQZW71VXmecNI6Y/s1600-h/blogger+2009+265.jpg"><img id="BLOGGER_PHOTO_ID_5307456037430385842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn43zosLHae1TflV_S40w6M9eLmL7zvf2jryzXVCIBD6sx3TL7YkIZ8RnMwvUML1LfVuws4cdOS0vjTJ6IOuN8ZxhLPnq8qC-bqVsirQ_K-TcBc8adJLhvCVSvl8WZOQZW71VXmecNI6Y/s400/blogger+2009+265.jpg" border="0" /></a><br />Remove the bone, take the remaining meat and chop it up add the meat back to the pot and Enjoy!!!!!!!!!!! Easy, Cheap, and Delis who could ask for anything more :)<br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw-ePsxsJ4v6WSRWX6G1BD25GaiagArud9XluSKPOySlrhN2ffEXuCofCHkcCW8Q2vDpYe05nDKTRN-5wASP1flFmxUJO5HnhDLWXaN4qo2VWGe6q616utesQFUTzKqfbL4frYNbbZVw/s1600-h/blogger+2009+270.jpg"><img id="BLOGGER_PHOTO_ID_5307455854226418130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw-ePsxsJ4v6WSRWX6G1BD25GaiagArud9XluSKPOySlrhN2ffEXuCofCHkcCW8Q2vDpYe05nDKTRN-5wASP1flFmxUJO5HnhDLWXaN4qo2VWGe6q616utesQFUTzKqfbL4frYNbbZVw/s400/blogger+2009+270.jpg" border="0" /></a> White Bean Soup with Ham<br />from How to Cook Everything Mark <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bittman</span><br /><br /><br />1ham bone<br />3 cups navy,pea, or other dried beans ( washed and picked over)<br />12 cups chicken,beef, veggie stock or water<br />2 medium onions, quartered<br />salt and pepper to taste<br />minced fresh parsley leaves for garnish<br /><br />1. place ham bone, beans and stock/water in a large saucepan turn the heat to medium high:add the onions.<br />When this boils turn down to heat to medium -low and cover partially.<br />Cook stirring occasionally,until the beans are very soft and meat is falling off the bone at least one hour.<br /><br /><br />2. Turn off the heat:remove the bone from the pot and let cool slightly.<br />take all the meat off the bone chop it and return to pot.<br />Season to taste garnish Enjoy.<br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GFpN_-0T5Hi7qm662jvsvKN1lON6zrUAKEyMpd-dX4bgSOeOXg41mMgPEXsyCnz19AyMwuSJXdchKTbwmGGpEm3hkXCQ-DVW-BXd_GF406NyUXauWl_vwqg5OTuxtrSgB2cZprXJhlw/s1600-h/blogger+2009+272.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnAwwUaocFijVeEDLakPPZi2BGtOeltdYKHvBnRnIiU2AWEpqLZ7W6axTk5EwHlGOM_4MhNaIRRbQ9F-L0gynBg50Kf-Y0RfDPlVq76R3iaIJPHvJKQAp3IT94f16cWa409iFLvyE5T0/s1600-h/blogger+2009+274.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnGoZwhceNQRk_aoxQGSW852pTLjWaQH5E8GO3wH_OFNsiyZfV6sd5oI4Li053GVQswTfQQEAqtJ5GrsmgeiIq-8Qvvxf1xyJTIl2Un3e-6YGIf5K9VeerrnPbpP0YqBLcNH8o12ABno/s1600-h/blogger+2009+269.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com1tag:blogger.com,1999:blog-3638310536030226023.post-28928450913973985292009-02-23T11:02:00.000-08:002009-02-23T12:18:28.301-08:00ham cassarole<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoVcbBC8_t7NvMyvqqCk126_Hxad5BWCPeu8cLqjQSUzSd2mW1wfzoGmT_8Nq2e-KXNeNSzZBY17Z4ms9BcQDzn2kPiYHYiEHXk9JaBVQRscl2eKmcgeiufK3wG-eLM8ljvNsLOvZoY8/s1600-h/hamtastic.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoVcbBC8_t7NvMyvqqCk126_Hxad5BWCPeu8cLqjQSUzSd2mW1wfzoGmT_8Nq2e-KXNeNSzZBY17Z4ms9BcQDzn2kPiYHYiEHXk9JaBVQRscl2eKmcgeiufK3wG-eLM8ljvNsLOvZoY8/s400/hamtastic.jpg" alt="" id="BLOGGER_PHOTO_ID_5306070937172161906" border="0" /></a>In this week's column we are cooking a ham and eking three meals out of it before the bone is picked clean.<br /><br />Ham, Ham Casserole, Ham and Bean Soup and Scalloped Potatoes, just because they are delish.<br /></div><br /><div style="text-align: center;">Here's our recipe for Ham Casserole.<br /><br /><br /><br />First, heat a quart of light cream in the nuker for about 4 minutes, just until hot, not boiling.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6gsIXQnSyTEgJDVlb0nCXw-0eWUg7NL9DvytJZ5qWsz-UiPRvjYUkN6mEb4DSt-s7UDzW61TEFf-sUpY1XQ9tWE51Qpmnme3ij4rPOW9oYs7VKPGHExHosXKZFE4a2N1Zj5ywwww4cY/s1600-h/hc+cream.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6gsIXQnSyTEgJDVlb0nCXw-0eWUg7NL9DvytJZ5qWsz-UiPRvjYUkN6mEb4DSt-s7UDzW61TEFf-sUpY1XQ9tWE51Qpmnme3ij4rPOW9oYs7VKPGHExHosXKZFE4a2N1Zj5ywwww4cY/s400/hc+cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5306072174934622002" border="0" /></a><br /><div style="text-align: center;">Mince one medium sized onion:<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKObyWqNvdKWBKt-3OVjBI8BL4F_J-OPVOgerZ1RGJMrTyLPIqZ1-h26nzgLdyJIj1zSYWnfeHma3l8kw2bKaG5iFvRPuR7w1OgpdKRbS5PRUDfryWP_y3YUnGLV7Y1Zx9Cf-sVzbjCE/s1600-h/hc+onion+mince.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKObyWqNvdKWBKt-3OVjBI8BL4F_J-OPVOgerZ1RGJMrTyLPIqZ1-h26nzgLdyJIj1zSYWnfeHma3l8kw2bKaG5iFvRPuR7w1OgpdKRbS5PRUDfryWP_y3YUnGLV7Y1Zx9Cf-sVzbjCE/s400/hc+onion+mince.jpg" alt="" id="BLOGGER_PHOTO_ID_5306078173103338082" border="0" /></a><br /><div style="text-align: center;">Melt a stick of butter in a large heavy saucepan or skillet over medium heat:<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJQscIyUZRrLmgkseP1lGfc8lh0ZwEyy0G-ORcr_WOh53vCuXLxqGjB9jTwW67tG0DBLehagiACu9PlH9cacuwhFFUFVxyriC1tCPNFz1TnnW7TNRy8KMUSFdDOyJvD1JuDtJs-uQ0FA/s1600-h/hc+melt.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJQscIyUZRrLmgkseP1lGfc8lh0ZwEyy0G-ORcr_WOh53vCuXLxqGjB9jTwW67tG0DBLehagiACu9PlH9cacuwhFFUFVxyriC1tCPNFz1TnnW7TNRy8KMUSFdDOyJvD1JuDtJs-uQ0FA/s400/hc+melt.jpg" alt="" id="BLOGGER_PHOTO_ID_5306071666109567650" border="0" /></a><br />Add the minced onion and simmer until onion is limp but not brown. Give it a stir or two.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqgsIjs1I81YIpAGSLCqFWhJqcfPyoertbCU4TAOIHw7x6aQkIYXFW4kPAYxgK33iOkXsNFmAG_-ci3DZc1A2OyS-XUOWzWNccqD-FqYZDhDJPgHJZwgvLVLF8Ic1vaxJ33TQ8pwwra4/s1600-h/hc+cream+%283%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqgsIjs1I81YIpAGSLCqFWhJqcfPyoertbCU4TAOIHw7x6aQkIYXFW4kPAYxgK33iOkXsNFmAG_-ci3DZc1A2OyS-XUOWzWNccqD-FqYZDhDJPgHJZwgvLVLF8Ic1vaxJ33TQ8pwwra4/s400/hc+cream+%283%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5306079311358573538" border="0" /></a><br /><br /><div style="text-align: center;">Add 1/3rd cup flour and whisk to combine with the butter. <br /><br />Cook for two minutes, whisking almost constantly.<br />Add the heated cream all at once:<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhZldFJ0Paend86zejcrf3GzHvsMBihdQqEbS0myGCDFHImHsDyus7KwGymDUe59jp46bgRrzppqFCkBKZAijEp4oHIhLQC0IQRR7c4_FGP4L49mV74dKfW8wkerKV3bHl6dxLZ4ofrM/s1600-h/hc+cream+%282%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhZldFJ0Paend86zejcrf3GzHvsMBihdQqEbS0myGCDFHImHsDyus7KwGymDUe59jp46bgRrzppqFCkBKZAijEp4oHIhLQC0IQRR7c4_FGP4L49mV74dKfW8wkerKV3bHl6dxLZ4ofrM/s400/hc+cream+%282%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5306077906601194498" border="0" /></a><br /><div style="text-align: center;">Stir until there are no lumps. <br />Let mixture come to a boil and continue whisking until mixture is thick, about 2 minutes.<br />Add a tablespoon or so of dijon mustard:<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U1SVreYgzG_f4Pz0g2jrJRGUEv5NsvEK301F4wTHQqzxIl_4o6coIubHT6nAhQn7ucpaG31yYToxPu3rjAfq6yJB59FnIFE49mORuhOd73U17QLm1XP3nrcAv-RerVdjFm88oIwjUfw/s1600-h/hc+dijon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U1SVreYgzG_f4Pz0g2jrJRGUEv5NsvEK301F4wTHQqzxIl_4o6coIubHT6nAhQn7ucpaG31yYToxPu3rjAfq6yJB59FnIFE49mORuhOd73U17QLm1XP3nrcAv-RerVdjFm88oIwjUfw/s400/hc+dijon.jpg" alt="" id="BLOGGER_PHOTO_ID_5306078045881868162" border="0" /></a><br /><div style="text-align: center;">Take 5 small red potatoes and slice thinly. <br />Put in a pot of salted water and bring to a boil. Cook until nearly done, approximately 5 minutes.<br /><br />Try not to overcook the potatoes because they will cook some more in the casserole.<br /><br />Drain the potatoes and scatter them in the bottom of a 10x13 baking pan or casserole dish.<br /></div><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9En7aKHr-_1jRpUEn9ADFlQk85Dy28L-wSgMzbTcJbUgX4U_FvANMTqQK1FMsIA-285FjGnKUmh1XU_5PZ10ViX44G8O1qkdOL6nHCF2VIidtlubJfyOXhZjr0Vg5Ds95xkdd7iHg8I/s1600-h/hc+cooked+pots.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9En7aKHr-_1jRpUEn9ADFlQk85Dy28L-wSgMzbTcJbUgX4U_FvANMTqQK1FMsIA-285FjGnKUmh1XU_5PZ10ViX44G8O1qkdOL6nHCF2VIidtlubJfyOXhZjr0Vg5Ds95xkdd7iHg8I/s400/hc+cooked+pots.jpg" alt="" id="BLOGGER_PHOTO_ID_5306077776058177474" border="0" /></a><br /><div style="text-align: center;">Rinse a 15 ounce bag of frozen pearl onions and a 15 ounce bag of frozen peas and carrots under hot water to partially defrost. Add the veggies and two cups of chopped ham to the casserole dish:<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_STHHC7nD_b4ngObqZ-kwfER2Eiv63MaGdvNO1UAVzQYPo2IvkAJUEUZSEZuPulnjn0vZRh_o2hsiwKEQpjWL_tplxb08bF5iiqqvhdBb3Ix5-oXY_GfqjfK35yFo6iV9zL_ky0e0ZA/s1600-h/hc+add+ham.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_STHHC7nD_b4ngObqZ-kwfER2Eiv63MaGdvNO1UAVzQYPo2IvkAJUEUZSEZuPulnjn0vZRh_o2hsiwKEQpjWL_tplxb08bF5iiqqvhdBb3Ix5-oXY_GfqjfK35yFo6iV9zL_ky0e0ZA/s400/hc+add+ham.jpg" alt="" id="BLOGGER_PHOTO_ID_5306077668983362002" border="0" /></a><br /><div style="text-align: center;">Smooth all of the cream sauce over the vegetables and ham.<br />Cover with a sheet of foil and place on a cookie sheet.<br />Bake at 400 degrees for about 30 minutes, until the whole thing is bubbly:<br /><br />Remove the foil....<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFtwHTvw5zH7gLYc-SOV5J-EEgcPy-DMvFXOl-Ll-_S9MCpdj3rreb7wdjn-u6DJwqQ7gWcUrOTL8Cy6kKxsKYA1vYOXe-POAe9RxcC03CBlt9Z5UlTXuiyuzNz5m8FBjMa6D8vMrcz8/s1600-h/hc+simmer+%282%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFtwHTvw5zH7gLYc-SOV5J-EEgcPy-DMvFXOl-Ll-_S9MCpdj3rreb7wdjn-u6DJwqQ7gWcUrOTL8Cy6kKxsKYA1vYOXe-POAe9RxcC03CBlt9Z5UlTXuiyuzNz5m8FBjMa6D8vMrcz8/s400/hc+simmer+%282%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5306078371997883106" border="0" /></a><br /><div style="text-align: center;">Add enough refrigerator biscuits to cover the top, approximately 1 and 1/2 packages.<br />Don't worry if there are openings between the biscuits.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLCN24Uv7SyCtoDOaFDkArld3whRGMIfQhSeBVjVpG1l8sv8FiGnBimkarx_KlX1ajJzZ68vVc3fk778XmOzkoxRTP6uRCgGrF5XTzU4cPwrk-9MQhcQBBZluxBhTaT0cNJ4mS_GaLmE/s1600-h/hc+biscuit.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLCN24Uv7SyCtoDOaFDkArld3whRGMIfQhSeBVjVpG1l8sv8FiGnBimkarx_KlX1ajJzZ68vVc3fk778XmOzkoxRTP6uRCgGrF5XTzU4cPwrk-9MQhcQBBZluxBhTaT0cNJ4mS_GaLmE/s400/hc+biscuit.JPG" alt="" id="BLOGGER_PHOTO_ID_5306071353205463778" border="0" /></a><br /><div style="text-align: center;">Brush the biscuits with beaten egg, if desired. Totally not necessary, but it makes the biscuits shiny and brown and gorge.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsA2q4ME-vzbbDMVyT8bwbTdzW6UGi1h3LGzpRZZGclsxeewunEeRTxiUXJ5AL2qNVq6VAPYWJt4NDSbXZbyqsouKEe4j41gWXBrcyYoTs2SdmOOZCM6wBAtGpdRJq5ehM-LXgD37snw/s1600-h/hc+brushing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsA2q4ME-vzbbDMVyT8bwbTdzW6UGi1h3LGzpRZZGclsxeewunEeRTxiUXJ5AL2qNVq6VAPYWJt4NDSbXZbyqsouKEe4j41gWXBrcyYoTs2SdmOOZCM6wBAtGpdRJq5ehM-LXgD37snw/s400/hc+brushing.jpg" alt="" id="BLOGGER_PHOTO_ID_5306071150330491954" border="0" /></a><br /><br /><div style="text-align: center;">Put the casserole back in the oven (uncovered) for about 20 minutes until the biscuits are brown and cooked through.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG14wV-SLY1u0-usOsrRoHgF4LzHFJPw3r2hEm_-gjSRoB4FVfHWC2qAgV0re5DCUvgpTJVbjmWH8PxMmn6DZVBKpxIGqj22nMmBA7Ak3JY4zzYP38DzngXNJCGHGZxSyrUCg8EQ-K4mo/s1600-h/h+casserole.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG14wV-SLY1u0-usOsrRoHgF4LzHFJPw3r2hEm_-gjSRoB4FVfHWC2qAgV0re5DCUvgpTJVbjmWH8PxMmn6DZVBKpxIGqj22nMmBA7Ak3JY4zzYP38DzngXNJCGHGZxSyrUCg8EQ-K4mo/s400/h+casserole.jpg" alt="" id="BLOGGER_PHOTO_ID_5306081636207281266" border="0" /></a><br /><br /><div style="text-align: center;">Easily serves 8 pigs. I was planning on serving this tonight for dinner, but it was decimated at 10:30 by the two starving teens.<br /></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com1tag:blogger.com,1999:blog-3638310536030226023.post-67826737459717972142009-02-20T06:30:00.001-08:002009-02-20T07:08:27.072-08:00On Making Turnip SoupThe <a href="http://www.blogger.com/*To%20make%20Turnip%20Soup.*">Concord Monitor</a> did a lovely job showcasing the recipes form 1809 in Wednesday's food column<br />along with the photos by Ken Williams all food looks good. My task was turnip soup I have posted the recipe and photos, the end result was quite tasty, but arriving there was another story Enjoy!!!!!!!!!!<a href="http://www.blogger.com/*To%20make%20Turnip%20Soup.*"><img id="BLOGGER_PHOTO_ID_5304890717390217730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pLZglZm_lNJ99fh-PQeGuW3SgnquA7zcA_dttH8HiKZYgS_MPbsIF6MA1q8EfbeSBCwlSUSwzM1XlravWtWeD6BWoUauaa9syLfsXV4sZyWI68tmoNS5sq3IAf8rQobWPE4tNOSLI6M/s400/turnip+soup.jpg" border="0" /></a> *To make Turnip Soup.*Pear a bunch of Turnips (save out three or four) put them into a gallon of water, with half an ounce of white pepper, an onion stuck with cloves, three blades of mace, half a nutmeg bruised, a good bunch of sweet herbs, and a large crust of bread. Boil them an hour and a half, then pass them thro’ a sieve; clean a bunch of cellery, cut it small, and put it into your turnips and liquor, with two of the turnips you saved, and two young carrots cut in dice; cover it close, and let it stew; then cut two turnips and carrots in dice, flour them, and fry them brown in butter, with two large onions cut thin, and fried likewise, put them all into your soup, with some vermacelli; let it boil softly, till your cellery is tender, and your soup is good. Season it with salt to your palate.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bNVdB7r02D2uZOFGEYoWeOTHquYu2RxGRTUO8mPOaAgApCas5n7s3ygSrRYTV0u7spjsPi2INhNYYOHM-zn8hQ3iIJvBjwYreSyER6bL2itl7kTlp92hfCKPZqaKcrGgJSXmPxQq6us/s1600-h/blogger+2009+167.jpg"><img id="BLOGGER_PHOTO_ID_5304888657079544226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bNVdB7r02D2uZOFGEYoWeOTHquYu2RxGRTUO8mPOaAgApCas5n7s3ygSrRYTV0u7spjsPi2INhNYYOHM-zn8hQ3iIJvBjwYreSyER6bL2itl7kTlp92hfCKPZqaKcrGgJSXmPxQq6us/s400/blogger+2009+167.jpg" border="0" /></a> First job determine what a turnip is ,check out the great shopping bag I carried my rutabaga/turnips home in at <a href="http://www.blogger.com/www.tgsacks.com">TG sacks, think global shop beautiful</a></div><br /><div>great bags for a new genaration.<a href="http://www.blogger.com/*To%20make%20Turnip%20Soup.*"><br /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qvWAQRAoNwBuFoalFVbVos_Y38H-5B_c2A8Gh3GS7SbyYQGnzFmJShOdpMMovjV7nijBHu3hvPJIHARwBXrUjy-S79X_T5Ff3uz9nGf5oPSMFPsYC74m_tne2zapM5JoS5rrPyY1Tds/s1600-h/blogger+2009+174.jpg"><img id="BLOGGER_PHOTO_ID_5304888434697799698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qvWAQRAoNwBuFoalFVbVos_Y38H-5B_c2A8Gh3GS7SbyYQGnzFmJShOdpMMovjV7nijBHu3hvPJIHARwBXrUjy-S79X_T5Ff3uz9nGf5oPSMFPsYC74m_tne2zapM5JoS5rrPyY1Tds/s400/blogger+2009+174.jpg" border="0" /></a> Stuffed onion with cloves<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwARFoSM6UNYQI5AY4JPst3n5daGS4oN1tR1wgdhLFeEI7ZFmMcyGp77K5MXQBoUn-w69JX4zzSxPqpCd8AA2v9_ASQUxxPe-JZHkfrJG97rUjL8aSdQIsKNec0q-4Uny0BVxYy6mUOg/s1600-h/blogger+2009+178.jpg"><img id="BLOGGER_PHOTO_ID_5304888295818028770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwARFoSM6UNYQI5AY4JPst3n5daGS4oN1tR1wgdhLFeEI7ZFmMcyGp77K5MXQBoUn-w69JX4zzSxPqpCd8AA2v9_ASQUxxPe-JZHkfrJG97rUjL8aSdQIsKNec0q-4Uny0BVxYy6mUOg/s400/blogger+2009+178.jpg" border="0" /></a><br />Add large crust of bread um yummy<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHJs5xiICzbK1vUBT9VGCb5QicwvHMB6BDax02MPmD_9LLXD23_cPtbAjvzu4xTQQbt7rDt-XCXEEbHDVCII4hAXdD8sDW03c5qmzvaNBUpndPIuxZxfxPbdyAdJL2Qdk6e3gbOk7m1M/s1600-h/blogger+2009+179.jpg"><img id="BLOGGER_PHOTO_ID_5304888167095880978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHJs5xiICzbK1vUBT9VGCb5QicwvHMB6BDax02MPmD_9LLXD23_cPtbAjvzu4xTQQbt7rDt-XCXEEbHDVCII4hAXdD8sDW03c5qmzvaNBUpndPIuxZxfxPbdyAdJL2Qdk6e3gbOk7m1M/s400/blogger+2009+179.jpg" border="0" /></a><br />This where I wanted to call it a day ,soggy swollen bread ugh!<br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJu5E1HivLwr_2k75O-wKsUYUwQyzYBbBZ-LBv8i2XfkiMIX5FB8OGGGP0mWsBHHZG68YXDBWyUGCNKpd8asIx6SJEDSFEIBXASeqUdcn0gWZI8N3DEWH7mRvz3B9VmuKVsghI2kunns/s1600-h/blogger+2009+180.jpg"><img id="BLOGGER_PHOTO_ID_5304888036158294002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJu5E1HivLwr_2k75O-wKsUYUwQyzYBbBZ-LBv8i2XfkiMIX5FB8OGGGP0mWsBHHZG68YXDBWyUGCNKpd8asIx6SJEDSFEIBXASeqUdcn0gWZI8N3DEWH7mRvz3B9VmuKVsghI2kunns/s400/blogger+2009+180.jpg" border="0" /></a><br />Add little veggies things are looking up<br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_s26lBm4B96cHhS40yvyb2g4x_-h3Lkuz_l-UiVqneLnbs2SS0mH_8cQnVS4Sgl5kM2VuhNvDW_PZlkvvQ41igxpgwT2wG4T8b7n8fMaXHIcoLgzp7uKrrebhuSyyL4XrIGx1GyO4a7Q/s1600-h/blogger+2009+182.jpg"><img id="BLOGGER_PHOTO_ID_5304887879517980930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_s26lBm4B96cHhS40yvyb2g4x_-h3Lkuz_l-UiVqneLnbs2SS0mH_8cQnVS4Sgl5kM2VuhNvDW_PZlkvvQ41igxpgwT2wG4T8b7n8fMaXHIcoLgzp7uKrrebhuSyyL4XrIGx1GyO4a7Q/s400/blogger+2009+182.jpg" border="0" /></a><br />Even better cover veggies with flour and fry them up<br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK379rr13VIa4giKykvKTN0s2cDQ6xXovDehukjmeMJxZSm8lEDgrD_txvjFyvZATNVe-VaWbf2UQQNZluNVi1xO7AsnrQ-v9HZwBpZWaX7bWgCAVl0GPeaoOzDtR5vDVTiywtvBDL4gg/s1600-h/blogger+2009+183.jpg"><img id="BLOGGER_PHOTO_ID_5304887746413313730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK379rr13VIa4giKykvKTN0s2cDQ6xXovDehukjmeMJxZSm8lEDgrD_txvjFyvZATNVe-VaWbf2UQQNZluNVi1xO7AsnrQ-v9HZwBpZWaX7bWgCAVl0GPeaoOzDtR5vDVTiywtvBDL4gg/s400/blogger+2009+183.jpg" border="0" /></a><br />Smells wonderful<br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYoW5qWqmdEzvu3BlUOZa5TBaClDjbMFJwCmF5RzNt2tjBi33tbZETYXuriVYVOqSYR8_WZosKFvsOpR_s7ysxhYdQkC1_ICIsj0If605g8uh8jfTxmrw9UDGLTNbTntqviSJabJyVjU/s1600-h/blogger+2009+185.jpg"><img id="BLOGGER_PHOTO_ID_5304887410587848434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYoW5qWqmdEzvu3BlUOZa5TBaClDjbMFJwCmF5RzNt2tjBi33tbZETYXuriVYVOqSYR8_WZosKFvsOpR_s7ysxhYdQkC1_ICIsj0If605g8uh8jfTxmrw9UDGLTNbTntqviSJabJyVjU/s400/blogger+2009+185.jpg" border="0" /></a><br />Not bad at all<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-65475564398133121722009-02-18T07:14:00.000-08:002009-02-18T07:23:59.802-08:00to boil salmon<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUIg_IK7kdsu0NjIn1ZmX-YRAtis20gZ5jP7owJAx5izxyNo9rZpUWJNp4x-kVtpToURt_zxPbc-evK0uSpkbfNtN0jhokZZmRLrqv6QtAvSXzYAuCp_0-6rlkAzYQYIn4NTN_iKVa2k/s1600-h/1809+salmon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUIg_IK7kdsu0NjIn1ZmX-YRAtis20gZ5jP7owJAx5izxyNo9rZpUWJNp4x-kVtpToURt_zxPbc-evK0uSpkbfNtN0jhokZZmRLrqv6QtAvSXzYAuCp_0-6rlkAzYQYIn4NTN_iKVa2k/s400/1809+salmon.jpg" alt="" id="BLOGGER_PHOTO_ID_5304156250661145826" border="0" /></a>Photo by Ken Williams of the Concord Monitor<br /><br />Today's monitor featured a bunch of recipes from 1809. Robin and I had so much fun doing this -- and not only because of Felice's SHRUB. <br /><br /><div style="text-align: left;">Screw the 1809 recipe -- here's how I made the salmon and it was delish. And so not boiled.<br /><br />2 pound salmon fillet<br />1/2 bottle dry white wine such as sauvignon blanc<br />1 small fennel bulb, roughly chopped<br />1small leek, white and light green parts, roughly chopped<br />3 scallions, sliced thinly<br />1/2 teaspoon kosher salt<br />8 black peppercorns<br /><br />fennel fronds and sliced lemons for garnish<br /><br />Nestle the salmon fillet into the bottom of a large heavy skillet. Surround with the chopped vegetables and peppercorns. Sprinkle with the salt. Pour the wine into the skillet and cover with two layers of foil, pressing around the edges to seal.<br /><br />Bring skillet to a simmer, adjusting heat as necessary to maintain a slow simmer. DO NOT BOIL.<br /><br />Fish is done when barely cooked through. Poke at it with a thin knife, and if nearly opaque, remove from heat.<br /><br />Plate onto a large platter and garnish with the fennel fronds and the lemon slices. This would also be great cold, on top of some crisp lettuce dressed with lemon, olive oil and salt and pepper.<br /><br />Here is the recipe for the shrimp sauce, which was great <span style="font-style: italic;">on tortilla chips</span>!<br /><br /><span class="storybodytext"><p class="storybodytext"> ½ cup mayonnaise<br />½ cup sour cream<br />3 tablespoons chili sauce<br />1 green onion, minced<br />½ teaspoon kosher salt<br />½ teaspoon fresh ground pepper<br />4 dashes Tabasco sauce<br />1 cup cooked shrimp, roughly chopped </p><p class="storybodytext"> Mix everything but the shrimp together until well blended. Add shrimp and stir. Chill for 1 hour. </p> </span><br /><br /><br /><br /><br /></div></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-18843171227039351432009-02-11T03:27:00.000-08:002009-02-11T05:08:42.025-08:00jambalaya to serve 8-10<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLy3bcsSl39Hlx6BkNwWM4cua3agrx7iKKcgwJgBt8rF38SsARwZ2tf3Mam1KxTKXMc3d-E6ptZidbftrpSNnq5ce2Id3lMA3dmXujEaD2eNITGEzopgT5XkR1LgwNYtQLw3oHiQM-oQ/s1600-h/ken+jamb.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 122px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLy3bcsSl39Hlx6BkNwWM4cua3agrx7iKKcgwJgBt8rF38SsARwZ2tf3Mam1KxTKXMc3d-E6ptZidbftrpSNnq5ce2Id3lMA3dmXujEaD2eNITGEzopgT5XkR1LgwNYtQLw3oHiQM-oQ/s400/ken+jamb.jpg" alt="" id="BLOGGER_PHOTO_ID_5301525733124931266" border="0" /></a><br />Photo by Ken Williams of the Concord Monitor<br /></div><div style="text-align: center;"><br /><br />To make the jambalaya, you first need to gather all the ingredients....<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvvfwpBEzS_zy7Y42lnxs-kqRnVnUQ0eM_0fB7xgS2FCvQbsAO1MC8b4eSLJPNWkqFrnzpyDoqix5iM2oOn5tdoLHTvw67dG_xqZ1IX2jDhfNdWZ068ZkhObqJYLRbYuYY2G7DuH7a4Q/s1600-h/jamb+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvvfwpBEzS_zy7Y42lnxs-kqRnVnUQ0eM_0fB7xgS2FCvQbsAO1MC8b4eSLJPNWkqFrnzpyDoqix5iM2oOn5tdoLHTvw67dG_xqZ1IX2jDhfNdWZ068ZkhObqJYLRbYuYY2G7DuH7a4Q/s400/jamb+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5301501621050873970" border="0" /></a><br /><br /><div style="text-align: center;">Start by heating 2 tablespoons olive oil in a large heavy pot over med/high heat.<br />Sprinkle 3 pounds boneless skinless chicken thighs with salt and pepper and brown in batches, being careful not to crowd pan.<br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2zboUuefKdXPys2Fnb4OhukwEu2McvMseS3O8b9rSGKV6NfTqqqONZNwJpnYXizJ-mD2e7MA98r3knNUpBs5b1_qzI_vmuj6kBMquFjfNZ6NTAMzzOTXyf4JWngxh-JlsQk0B2gj9BE/s1600-h/jamb+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2zboUuefKdXPys2Fnb4OhukwEu2McvMseS3O8b9rSGKV6NfTqqqONZNwJpnYXizJ-mD2e7MA98r3knNUpBs5b1_qzI_vmuj6kBMquFjfNZ6NTAMzzOTXyf4JWngxh-JlsQk0B2gj9BE/s400/jamb+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5301501516476672130" border="0" /></a><br /><br /><br /><div style="text-align: center;">Turn, using tongs when nicely browned, which takes about 4 minutes a side.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLjohfV6L7rfMV_hjFAWko0cOqSJHdNmWRDTl3WI81wM-siw9l_fEtdLdA9Wk_mHipDCtV3Uif-06bV12nWSmY727e8KvtjQOS9KbJGIuCjsv81s-4qA534b_w1Dzn40jFWywaBCBROk/s1600-h/jamb+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLjohfV6L7rfMV_hjFAWko0cOqSJHdNmWRDTl3WI81wM-siw9l_fEtdLdA9Wk_mHipDCtV3Uif-06bV12nWSmY727e8KvtjQOS9KbJGIuCjsv81s-4qA534b_w1Dzn40jFWywaBCBROk/s400/jamb+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5301501420775471122" border="0" /></a><br /><div style="text-align: center;">When all the chicken is browned, set it aside in a large bowl.<br />Add 1 pound kielbasa which has been cut into 1/4 inch slices to the empty pan.<br />Cook the kielbasa for about 5 minutes, stirring frequently, until lightly browned.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhFhxToYctWcmVxLAzAKTaTzlHJQCmu7XWw6fGm8oMPbzIh_VsTHdSHw5NScHnnPxF8KBLjxXrQ7Q8EYEApyF51j9PUcjNwQAO2ZOP98iV3RNHE1UrnBNSFEz5_hblasjd5zvKGMxXOM/s1600-h/jamb+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhFhxToYctWcmVxLAzAKTaTzlHJQCmu7XWw6fGm8oMPbzIh_VsTHdSHw5NScHnnPxF8KBLjxXrQ7Q8EYEApyF51j9PUcjNwQAO2ZOP98iV3RNHE1UrnBNSFEz5_hblasjd5zvKGMxXOM/s400/jamb+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5301501307622183666" border="0" /></a><br /><br /><div style="text-align: center;">Remove kielbasa with a slotted spoon and add to the reserved chicken.<br />Cut 2 red peppers, 4 ribs of celery and one medium onion into small dice.<br />Mince 4 cloves of garlic.<br />Turn the heat to medium low and dump all the veggies and garlic into the pot.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKVHq-ygIjrRheT35OoVVdZPUesisLbTJtcdpEymUFXBNt1jv1tP-rxh0mSlswzZipfqUUciOa_1RoFLqy5UHcolvzYrIacQK8ElpMG_Qm0U2opewy3ipORQmhuXzroEp1ollzfl9x88/s1600-h/jamb+6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKVHq-ygIjrRheT35OoVVdZPUesisLbTJtcdpEymUFXBNt1jv1tP-rxh0mSlswzZipfqUUciOa_1RoFLqy5UHcolvzYrIacQK8ElpMG_Qm0U2opewy3ipORQmhuXzroEp1ollzfl9x88/s400/jamb+6.jpg" alt="" id="BLOGGER_PHOTO_ID_5301501213111827746" border="0" /></a><br /><div style="text-align: center;">Cook over medium heat until vegetables and soft and shiny, stirring frequently.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh_tLbWDYG9Dy7EafX_aoagMGKFjhyHd2vz0-fU45lmpai2KL65WVATBxwuytbCmsFXPkjIhgMFQoOZFSfTJK_7oOwNnIFPhldYqZDWeNJe0rC8HVjnUpl9v0xGGYSqlqAsjrXGqpl7U/s1600-h/DSC_0426+%282%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh_tLbWDYG9Dy7EafX_aoagMGKFjhyHd2vz0-fU45lmpai2KL65WVATBxwuytbCmsFXPkjIhgMFQoOZFSfTJK_7oOwNnIFPhldYqZDWeNJe0rC8HVjnUpl9v0xGGYSqlqAsjrXGqpl7U/s400/DSC_0426+%282%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5301505325022267874" border="0" /></a><br /><br />Keep stirring so that the veggies don't stick to the bottom of the pot.<br />Add a teaspoon or two more oil if the veggies are sticking and the pot seems dry.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq4NUM9a_anQtHQR9ZcHG8Bv1OGS-LhyphenhyphenA5m_gZMcgQapDM-6yAbDJFPDMBxtMXWqIBqBJ2ci3bWrebE0pG7uZn2JuZpEoCxSEy4H0gwgAjmn8EVxogbFsoP0rRp4WtNT-2NjHLOKBh8s/s1600-h/jamb+7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq4NUM9a_anQtHQR9ZcHG8Bv1OGS-LhyphenhyphenA5m_gZMcgQapDM-6yAbDJFPDMBxtMXWqIBqBJ2ci3bWrebE0pG7uZn2JuZpEoCxSEy4H0gwgAjmn8EVxogbFsoP0rRp4WtNT-2NjHLOKBh8s/s400/jamb+7.jpg" alt="" id="BLOGGER_PHOTO_ID_5301500367722378178" border="0" /></a><br /><br /><div style="text-align: center;">Add one and a half cups rice and give it a good stir to get the rice nicely coated with the oil.<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZHLJ20G_qL9H11TY-3qmHTmK7gkgWiw6FQFPNLLI2gN8ErfCP4xLOI1EDq7PvT8woxeSDbVyiHH5XliV-Fcg4fGuEGQmhwkF1MY4jk4NrA1P0OjIEam_tLfTtah8NTOcXv0n8CbJpZ8/s1600-h/jamb+8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZHLJ20G_qL9H11TY-3qmHTmK7gkgWiw6FQFPNLLI2gN8ErfCP4xLOI1EDq7PvT8woxeSDbVyiHH5XliV-Fcg4fGuEGQmhwkF1MY4jk4NrA1P0OjIEam_tLfTtah8NTOcXv0n8CbJpZ8/s400/jamb+8.jpg" alt="" id="BLOGGER_PHOTO_ID_5301500255193658066" border="0" /></a><br /><br /><div style="text-align: center;">Add 2 cans of "original recipe" stewed tomatoes,<br />3 cans of chicken broth,<br />2 bay leaves and several grindings of fresh pepper.<br />Add back the reserved chicken and the kielbasa and push down to submerge into the liquid.<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfoDHcPIBY6j4Jlyc9OceId3c5JSfhUYBFSSlbtqe86SZgOHMEXOHscRH0hPEd-xDPQymTV6M5qj9UmMV7v6C4zFjj_JwZt5R5PNuqCg1N_-s5m29nbWHtxtYjfpRkPUZhIDwkfmR3yU/s1600-h/jamb+10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfoDHcPIBY6j4Jlyc9OceId3c5JSfhUYBFSSlbtqe86SZgOHMEXOHscRH0hPEd-xDPQymTV6M5qj9UmMV7v6C4zFjj_JwZt5R5PNuqCg1N_-s5m29nbWHtxtYjfpRkPUZhIDwkfmR3yU/s400/jamb+10.jpg" alt="" id="BLOGGER_PHOTO_ID_5301500153566290802" border="0" /></a><br /><div style="text-align: center;">Simmer over medium heat about 20 minutes until rice is fully cooked. Serve immediately if you like your Jambalaya soupy, or let simmer longer. The rice will continue to expand. You may need to add more chicken broth to the leftovers.<br /></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-18339329457888219482009-01-28T12:31:00.001-08:002009-01-28T12:33:45.148-08:00congrats kellie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5OboI9Xolt1KsGsmhyhU96uzaWQiOwIL08wKajVlBvm_W2-Spubu7QQzcSZmKiAyKwxpZSgIYpo6kjiSH2CXCI-VCuSy7vyIGUX18CWt9DLYXA5lboKI0V4b11shVUCGtxMCXvamD20/s1600-h/dirty+demoulas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5OboI9Xolt1KsGsmhyhU96uzaWQiOwIL08wKajVlBvm_W2-Spubu7QQzcSZmKiAyKwxpZSgIYpo6kjiSH2CXCI-VCuSy7vyIGUX18CWt9DLYXA5lboKI0V4b11shVUCGtxMCXvamD20/s320/dirty+demoulas.jpg" alt="" id="BLOGGER_PHOTO_ID_5296445090274389250" border="0" /></a>Kellie D is the winner of our $20 gift certificate to Dirty Demoulas.<br /><br />congrats!<br /></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com1tag:blogger.com,1999:blog-3638310536030226023.post-55058287188427791662009-01-26T13:13:00.001-08:002009-01-26T13:53:24.630-08:00lemon tarragon pasta with chicken<div style="text-align: center;"><br />Here's a glimpse of the finished dish.<br />It should serve about 6 with salad and bread.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkcHJXEBNUuYvsRzz3g9n72h0sFQLPl0X8JwHec9P2c6Wy-jAIteRJ53LqtyIJuMvnUed6Y1IdP3ioUr6aIe7B5EdAZSpgQzvFnEryCkDjgK_jAAC47rtm7vOe60wPCjYqLOsuIhk5fs/s1600-h/DSC_0385.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkcHJXEBNUuYvsRzz3g9n72h0sFQLPl0X8JwHec9P2c6Wy-jAIteRJ53LqtyIJuMvnUed6Y1IdP3ioUr6aIe7B5EdAZSpgQzvFnEryCkDjgK_jAAC47rtm7vOe60wPCjYqLOsuIhk5fs/s320/DSC_0385.jpg" alt="" id="BLOGGER_PHOTO_ID_5295713797834518946" border="0" /></a><br /><div style="text-align: center;">Let's start with ingredient prep...<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEgL66WnLA-4MlbY9LEysFBxcyQcxuLkw5NSXJibUTNgWCHmVgZr1e7T7V-inGCTSUGWjZcgsYOOb9fcGqMJuRSFoOtFutaE_KN5rzdQtmCsxKXBTUglWJYR7FG4nYdCcZCojLwlB5tw/s1600-h/DSC_0371.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEgL66WnLA-4MlbY9LEysFBxcyQcxuLkw5NSXJibUTNgWCHmVgZr1e7T7V-inGCTSUGWjZcgsYOOb9fcGqMJuRSFoOtFutaE_KN5rzdQtmCsxKXBTUglWJYR7FG4nYdCcZCojLwlB5tw/s320/DSC_0371.jpg" alt="" id="BLOGGER_PHOTO_ID_5295718616874667314" border="0" /></a><br />First, mince two cloves of garlic and set aside.<br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc1uC-Z-sE26AVKlBGmuZee7je0aO82W0tLXXsG1RFTvDy_b0Jf3dE3Pbgzi3XBZQ2A5NpU57BiC9LaA_meRzapw7Kt1YWLdFmPegMKFf9BmdNWcTjmJLIrhDV_vQVnkiaHRhUXWO3qc/s1600-h/DSC_0382.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc1uC-Z-sE26AVKlBGmuZee7je0aO82W0tLXXsG1RFTvDy_b0Jf3dE3Pbgzi3XBZQ2A5NpU57BiC9LaA_meRzapw7Kt1YWLdFmPegMKFf9BmdNWcTjmJLIrhDV_vQVnkiaHRhUXWO3qc/s320/DSC_0382.jpg" alt="" id="BLOGGER_PHOTO_ID_5295713927289065634" border="0" /></a><br />Take a handful of parsley...<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWjhGmnj1WXMoCdQhAm0eR9OJV8pJ2vw2c6A0yOsmTMbSew_XT21sMTuE2uLlLR3cLV3OoOitzpT8wni7pxKb0XIos2vgOWBTkycfx-3pYZ6zkq7jKUisCZ94d18kjeK589uSkSsls9U/s1600-h/DSC_0383.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWjhGmnj1WXMoCdQhAm0eR9OJV8pJ2vw2c6A0yOsmTMbSew_XT21sMTuE2uLlLR3cLV3OoOitzpT8wni7pxKb0XIos2vgOWBTkycfx-3pYZ6zkq7jKUisCZ94d18kjeK589uSkSsls9U/s320/DSC_0383.jpg" alt="" id="BLOGGER_PHOTO_ID_5295714889409037170" border="0" /></a><br />Finely chop and set it aside.<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNgwJS2zRmaElmZIi-xD-KLO1RXcc3cvbLGA2MMmjWScFAW1du5URbtPVn46UFXia3fR2UqIXf_mT0QjUebFdBl96iAmhObabFy23ikEYKA-GOF67HigWZYXBUS0JmYZzW3nELdAd-50/s1600-h/DSC_0373.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNgwJS2zRmaElmZIi-xD-KLO1RXcc3cvbLGA2MMmjWScFAW1du5URbtPVn46UFXia3fR2UqIXf_mT0QjUebFdBl96iAmhObabFy23ikEYKA-GOF67HigWZYXBUS0JmYZzW3nELdAd-50/s320/DSC_0373.jpg" alt="" id="BLOGGER_PHOTO_ID_5295714663551966018" border="0" /></a><br />Take a can of chicken broth and pour about a half a cup into a container with a tight cover. <br />Add a teaspoon of cornstarch and shake to combine. Set aside.<br /><br /></div><div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzhjaMMdUCdDLOrmtU8Nmxn9pSmCYldZAGGc713aBiOu9W3OcFQow1cHYIWojU-yo43fRg9Z8hPiJHd8LvVdYf711dAx7meJFpDH-YEFpDYKDMkpjd6HePcFVKPiFUoPtktzvseWG2f4/s1600-h/DSC_0374.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzhjaMMdUCdDLOrmtU8Nmxn9pSmCYldZAGGc713aBiOu9W3OcFQow1cHYIWojU-yo43fRg9Z8hPiJHd8LvVdYf711dAx7meJFpDH-YEFpDYKDMkpjd6HePcFVKPiFUoPtktzvseWG2f4/s320/DSC_0374.jpg" alt="" id="BLOGGER_PHOTO_ID_5295714411093719202" border="0" /></a><br />Next grab a handful of kalamata or other black olives.<br />Remove the pits by smahing the olives with the side of a heavy knife.<br />The pits will pop right out.<br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuacIYhyK4I9ILX7tr8FGsV5bTtSeJA7Qb55H3ReDvQVxybqHTFQz7jhZA5xKCClYMN97bOxRul680xohiVl33feyMop3iEQRndxLSK04_4SSe1eXewnlFygzSxcCffxTDIN_nFrJWAQw/s1600-h/DSC_0375+%282%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuacIYhyK4I9ILX7tr8FGsV5bTtSeJA7Qb55H3ReDvQVxybqHTFQz7jhZA5xKCClYMN97bOxRul680xohiVl33feyMop3iEQRndxLSK04_4SSe1eXewnlFygzSxcCffxTDIN_nFrJWAQw/s320/DSC_0375+%282%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5295714315561002818" border="0" /></a><br />Splash about a tablespoon of olive oil into a heavy skillet and warm over medium heat.<br />Add the garlic and move around for about 30 seconds.<br />Add the unadulterated chicken broth, the black olives and about a half a teaspoon of dried tarragon.<br />Simmer for a minute, stirring to combine.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mWE0BRYLlmZMjudz_miekNfIQzBJ-WVs4mtvhZ1HFH1unp7viRB6zYxBREvlQlk6Avkn9yXgAXHt_tJk5VzwiC_FdG5HkHGEz58AhSraAFjjOlgAuk41hTI3coeYp95Fwdj6OBlbvSM/s1600-h/DSC_0378.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mWE0BRYLlmZMjudz_miekNfIQzBJ-WVs4mtvhZ1HFH1unp7viRB6zYxBREvlQlk6Avkn9yXgAXHt_tJk5VzwiC_FdG5HkHGEz58AhSraAFjjOlgAuk41hTI3coeYp95Fwdj6OBlbvSM/s320/DSC_0378.jpg" alt="" id="BLOGGER_PHOTO_ID_5295721233252089986" border="0" /></a><br />Grate the lemon rind into the skillet. Add the juice of one half of the lemon and stir.<br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-TKvaQOlkqxc3Dio72J9pjaN-yrYHZZwyDXlxtiVR0GTnQjLla7c9Uin1_rfWQDsxDOufXvfQspqGEvVFUXDPZm7wxJlHe5ZPXGYjlBV_rmtdPvb9ia0U9CPAbd30niHLRkaGfBGddU/s1600-h/DSC_0380.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-TKvaQOlkqxc3Dio72J9pjaN-yrYHZZwyDXlxtiVR0GTnQjLla7c9Uin1_rfWQDsxDOufXvfQspqGEvVFUXDPZm7wxJlHe5ZPXGYjlBV_rmtdPvb9ia0U9CPAbd30niHLRkaGfBGddU/s320/DSC_0380.jpg" alt="" id="BLOGGER_PHOTO_ID_5295719517205262130" border="0" /></a><br /><div style="text-align: center;">Add the cornstarch mixture and stir to combine.<br />Add kosher salt and freshly ground pepper to taste.<br />Pour over 1 pound of hot cooked pasta.<br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkcHJXEBNUuYvsRzz3g9n72h0sFQLPl0X8JwHec9P2c6Wy-jAIteRJ53LqtyIJuMvnUed6Y1IdP3ioUr6aIe7B5EdAZSpgQzvFnEryCkDjgK_jAAC47rtm7vOe60wPCjYqLOsuIhk5fs/s1600-h/DSC_0385.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkcHJXEBNUuYvsRzz3g9n72h0sFQLPl0X8JwHec9P2c6Wy-jAIteRJ53LqtyIJuMvnUed6Y1IdP3ioUr6aIe7B5EdAZSpgQzvFnEryCkDjgK_jAAC47rtm7vOe60wPCjYqLOsuIhk5fs/s320/DSC_0385.jpg" alt="" id="BLOGGER_PHOTO_ID_5295713797834518946" border="0" /></a><br />Garnish with the chopped parsley and sliced lemons.<br /><br /><br /></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-79462400706766754842009-01-26T12:51:00.001-08:002009-01-28T09:41:43.453-08:00roast chicken 101Basic Roast Chicken. Simple, Delicious and Frugal....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6FToSfxRsj-4vPAxAgXPqKvDH6htMOx5j0nxMbBYUJk46viBWwKhNSRnmadBFxQEl125oeOUHAZqQYnvJjuitE5D9pLCylULnIyEe0_tGLMTjbyYhEyXLNsJosfzFNHVf8NA1N9GwJU/s1600-h/DSC_0386.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6FToSfxRsj-4vPAxAgXPqKvDH6htMOx5j0nxMbBYUJk46viBWwKhNSRnmadBFxQEl125oeOUHAZqQYnvJjuitE5D9pLCylULnIyEe0_tGLMTjbyYhEyXLNsJosfzFNHVf8NA1N9GwJU/s320/DSC_0386.jpg" alt="" id="BLOGGER_PHOTO_ID_5295713427094580018" border="0" /></a><br /><div style="text-align: center;"><br />Preheat the oven to 435 degrees....<br />get yourself a couple 4-5 pound whole chickens.<br /><br />Today I made three for the photo shoot recipes, and in this photo they look sort of like pets.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5N3HXtT9Wj8az8YoXPofPEA3cm_pTGm7F0xblTfaD2CfSWGB4ez95f-_76ld-kO65P2iLL_81Nfmfv-AdVj9XYtuttYjvYEluNqNbgKbNQyVwltTpH2x6eeeIHoEkcSpsmCNVVL4n1o/s1600-h/DSC_0354.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5N3HXtT9Wj8az8YoXPofPEA3cm_pTGm7F0xblTfaD2CfSWGB4ez95f-_76ld-kO65P2iLL_81Nfmfv-AdVj9XYtuttYjvYEluNqNbgKbNQyVwltTpH2x6eeeIHoEkcSpsmCNVVL4n1o/s320/DSC_0354.jpg" alt="" id="BLOGGER_PHOTO_ID_5295708195096193954" border="0" /></a>Pale, fleshy, headless pets.<br />Rinse the chickens in cold water in the sink and pat dry.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwwe-LX-ZoKOkcVZu4pXrC6oZ20t36KbC45ywnVjnRNw3Cnt7fE9bxw_N9VCGn0ggOY3bNZgiaJlCG6FRXTe6jFmpDFO8clUVj8-WJwDI42o-wBGY8IOaJf4-Oc34AC5baStaWnAFv4g/s1600-h/DSC_0357.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwwe-LX-ZoKOkcVZu4pXrC6oZ20t36KbC45ywnVjnRNw3Cnt7fE9bxw_N9VCGn0ggOY3bNZgiaJlCG6FRXTe6jFmpDFO8clUVj8-WJwDI42o-wBGY8IOaJf4-Oc34AC5baStaWnAFv4g/s320/DSC_0357.jpg" alt="" id="BLOGGER_PHOTO_ID_5295708268882167234" border="0" /></a>Tuck them breast side up into a dish or shallow roasting pan just large enough to hold them. Sprinkle liberally with kosher salt and fresh cracked pepper.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dsRzx6wbuzGVHFpljv1tQZunw2jrLKFdqUfaelxvJF-vO-_2H0MSb_eReWsZkrZSCrrt4ogvETEOAUi5BcQah2NiYoGyOg2gP_SOTN_7zJ_1MWTztyaqtOoPiepZSBV2a3GS3zkR-r0/s1600-h/DSC_0369.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dsRzx6wbuzGVHFpljv1tQZunw2jrLKFdqUfaelxvJF-vO-_2H0MSb_eReWsZkrZSCrrt4ogvETEOAUi5BcQah2NiYoGyOg2gP_SOTN_7zJ_1MWTztyaqtOoPiepZSBV2a3GS3zkR-r0/s320/DSC_0369.jpg" alt="" id="BLOGGER_PHOTO_ID_5295708099276371826" border="0" /></a>Roast for 1 hour and ten minutes.<br />Chicken is done when legs move easily in their sockets when you wiggle them, and all juices are clear yellow without any traces of pink.<br />If you tip a chicken up by shoving a wooden spoon up the open end, the juices will run out and you can check the color.<br /><br />If the juices show traces of pink, put them back in the oven for another 10 minutes.</div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-16070515389073533522009-01-14T09:01:00.001-08:002009-01-14T18:24:14.279-08:00making the panini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivR3ne-iUSaQjdDQ05HZxHTk1J4yscNojuPnLf7QxA5KdPeEuHfyfjpQRoq8iwhcl2_GwaceX-K41m7vnrdqhYTuRrUo8hQ0y4ls66e2x-bHr7JtzvqYFuOtMK5JeREMgELYainQRPqJw/s1600-h/panini+done.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivR3ne-iUSaQjdDQ05HZxHTk1J4yscNojuPnLf7QxA5KdPeEuHfyfjpQRoq8iwhcl2_GwaceX-K41m7vnrdqhYTuRrUo8hQ0y4ls66e2x-bHr7JtzvqYFuOtMK5JeREMgELYainQRPqJw/s320/panini+done.JPG" alt="" id="BLOGGER_PHOTO_ID_5291198193409695858" border="0" /></a>These are really delish. I know, I know veggies in the grilled cheese sandwiches have a little bit of an ick factor for the rug rats, but Robin and I both got most of our kids to choke a couple of these down. And the day of the photo shoot, we stood around and devoured them bit by bit, (because as we well know, cutting anything into little pieces destroys the calories) slathered with the red pepper herb mayo.<br /><br />Note: The recipe in the paper calls for adding shredded cheese to the veggies. I didn't have any shredded cheese, and didn't feel like getting out the cuisinart and the special shredding disks, so I just sliced up some cheddar. It's all good.<br /><br />Here are the steps to make a pan of panini:<br /><br />First, lube the cookie sheet with some olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyxm3ZX7uc5ekpw5IMU9ib9BIV-B3EQMyn0oZCutcfWpY3HTCU1lbU2RalO2JTwjif5sWrgb-Ow2DL0okcyg6Nc1LnR5fx5alTSxQx2nHaisphlXdj3B3QIw3pClvbK0DRW3gwapDh00/s1600-h/panini+lube.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyxm3ZX7uc5ekpw5IMU9ib9BIV-B3EQMyn0oZCutcfWpY3HTCU1lbU2RalO2JTwjif5sWrgb-Ow2DL0okcyg6Nc1LnR5fx5alTSxQx2nHaisphlXdj3B3QIw3pClvbK0DRW3gwapDh00/s320/panini+lube.JPG" alt="" id="BLOGGER_PHOTO_ID_5291199194546059154" border="0" /></a>Add the toasted bread (and try not to notice my missing cabinet door).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2L5-_xGQkyV-qJwiPihVLOdFl0QzcfiMqghDCdKMZ9Y-U0l9bZ0F-T8t7UZzoy3eqHWOF_F4zeeVcnZ_Caq-Kj6cFEGx15pG61HMaLVXAdN254CWRUVGVicsTbDZfIYbZYyuceATW4c/s1600-h/panini+bread.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2L5-_xGQkyV-qJwiPihVLOdFl0QzcfiMqghDCdKMZ9Y-U0l9bZ0F-T8t7UZzoy3eqHWOF_F4zeeVcnZ_Caq-Kj6cFEGx15pG61HMaLVXAdN254CWRUVGVicsTbDZfIYbZYyuceATW4c/s320/panini+bread.JPG" alt="" id="BLOGGER_PHOTO_ID_5291200419155686546" border="0" /></a>Here's a look at the veggies, sauteed until fairly dry...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8hdH91x0MSD-z5JCJO6Hbq_KsKEu15aUsJVH9avUJd1B0mlcbLkLITzT1N5-mj6HdSaxAQq1cY44FUOAvM-ftIarxCBwBILt3BCSnmY9GJBxw3DU71TNvz1b-bH1Ud8KNAq4EZL4XiQ/s1600-h/paini+saute.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8hdH91x0MSD-z5JCJO6Hbq_KsKEu15aUsJVH9avUJd1B0mlcbLkLITzT1N5-mj6HdSaxAQq1cY44FUOAvM-ftIarxCBwBILt3BCSnmY9GJBxw3DU71TNvz1b-bH1Ud8KNAq4EZL4XiQ/s320/paini+saute.JPG" alt="" id="BLOGGER_PHOTO_ID_5291207476075186386" border="0" /></a>Load the cheese and the sauted veggies onto the bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTG2H3G7ia7e4DjyBq0HJYznwHxnU7PYS6MV-hoh7L2SCsUJvwg7Buf-tps7Iiga8WThLqkefSiddr86QrJipN5dnSjfd5PvYtQUfzM0UkpQ_2kfB1KUmyHRmZJonmhgB_D0MOdNiSfk/s1600-h/panini+load+%282%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTG2H3G7ia7e4DjyBq0HJYznwHxnU7PYS6MV-hoh7L2SCsUJvwg7Buf-tps7Iiga8WThLqkefSiddr86QrJipN5dnSjfd5PvYtQUfzM0UkpQ_2kfB1KUmyHRmZJonmhgB_D0MOdNiSfk/s320/panini+load+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5291202248277916194" border="0" /></a><br />Top each panini with some more cheese and another slice of toasted bread and drizzle with olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBWbzJPuU7NW7R28do2yF71lWar-qxmJsIQAsV7wuURAF0XbyyXSf_fXXKs_iLQaWzljPLFmO-ClPvqCHIkWDMLeLBN4YvzhxO28d7VRHI0lsdrSHJHXSCpkut2aOJ62ah0FL9-usi8k/s1600-h/panini+in+oven+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBWbzJPuU7NW7R28do2yF71lWar-qxmJsIQAsV7wuURAF0XbyyXSf_fXXKs_iLQaWzljPLFmO-ClPvqCHIkWDMLeLBN4YvzhxO28d7VRHI0lsdrSHJHXSCpkut2aOJ62ah0FL9-usi8k/s320/panini+in+oven+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5291203425905472242" border="0" /></a>Place another cookie sheet on top of the sammies and place on the oven rack. Top with a really heavy pot or a couple of bricks. This pot is cast iron, weighs a ton and was a super score at TJ's for forty bucks on clearance last summer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mb7n4_mlNknGd8sof7djGAg3MQ8gC9R7G4ruTP6XzuoXJQiuAIZwagS6mi6bHbT8462EU6LMCbGSaCKoxzJnzCJf6f_mRHVUQMUyzL9esuULJ65fjkBCYprXxcsPaVwDyksy1hnZf5U/s1600-h/panini+weighted.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mb7n4_mlNknGd8sof7djGAg3MQ8gC9R7G4ruTP6XzuoXJQiuAIZwagS6mi6bHbT8462EU6LMCbGSaCKoxzJnzCJf6f_mRHVUQMUyzL9esuULJ65fjkBCYprXxcsPaVwDyksy1hnZf5U/s320/panini+weighted.JPG" alt="" id="BLOGGER_PHOTO_ID_5291204774718546066" border="0" /></a><br />Cook at 425 degrees for about 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JpQpCthZAE2GD7T8cSH5l18odD33cDAYoZ29q5p8JjWd08_cbPTretH84oLY9n_YJaWDRaMNh7O3CBNBTh2G86uRHFdUN1YaTcxXJ01Qp3Al0sUJUAuSMVlDx4ZTf7tRybApkHMVJXQ/s1600-h/first+try+022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JpQpCthZAE2GD7T8cSH5l18odD33cDAYoZ29q5p8JjWd08_cbPTretH84oLY9n_YJaWDRaMNh7O3CBNBTh2G86uRHFdUN1YaTcxXJ01Qp3Al0sUJUAuSMVlDx4ZTf7tRybApkHMVJXQ/s320/first+try+022.JPG" alt="" id="BLOGGER_PHOTO_ID_5291339541274106322" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:180%;">And Voila!</span></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com1tag:blogger.com,1999:blog-3638310536030226023.post-50495804639564968422009-01-12T18:41:00.000-08:002009-01-13T06:40:36.205-08:00the dill mayo and another doctored up condiment option<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUw5S0fPXBT53Z6dPJWI8MYntv3mKynLv9gQ_KDr0VC7o2e7s6qbndb6RFBSMCuabLghkNhWStWAlOsdvNfrBHZcVzezZBeqEzpkx-dL7bo1CF1ocgyzcyOpYY5NyVwCKU5etl_Cv4ts/s1600-h/mayo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 235px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUw5S0fPXBT53Z6dPJWI8MYntv3mKynLv9gQ_KDr0VC7o2e7s6qbndb6RFBSMCuabLghkNhWStWAlOsdvNfrBHZcVzezZBeqEzpkx-dL7bo1CF1ocgyzcyOpYY5NyVwCKU5etl_Cv4ts/s320/mayo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5290785121003321474" /></a><br /><br />I was gonna make Robin's dill mayo for the column running 1/14/09 to serve with the panini, but when I untwisted the bag of fresh dill, it had turned into a slimy green ooze. Then I realized it was prolly time to clean out the fridge. Oh well. <br /><br />You can see Robin's dill mayo recipe <a href="http://http://frugalfeastsrecipes.blogspot.com/2009/01/veggie-salad-roasted-pepper-burgers.html">here</a>.<br /><br />And this is what I made instead.....<br /><br />Herb and Sweet Pepper Mayo:<br />Mix together:<br />1/2 cup mayo<br />2 tablespoons cider vinegar<br />handful of minced parsley or other fresh herb<br />2 tablespoons minced red pepper<br />1 minced clove of garlic<br />3 squirts tabasco<br />kosher salt and pepper to tasteThe Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-45159655967889337172008-12-31T10:07:00.000-08:002009-01-03T06:47:12.919-08:00market basket gift card giveaway!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmhgaFRYZlYm3Lh0Wk-9Z94cEE4-9Sx1kOWZW9lvt_E_eGZgBP1R-vMWRh_bz5_gtBi_lIOds5kQNdUjFb3dTkFnpDHiR6eGvhAOX9jc3Ad11zfV2ev6YR07sOpcY-jJiNlTN59qDXEU/s1600-h/market+basket.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmhgaFRYZlYm3Lh0Wk-9Z94cEE4-9Sx1kOWZW9lvt_E_eGZgBP1R-vMWRh_bz5_gtBi_lIOds5kQNdUjFb3dTkFnpDHiR6eGvhAOX9jc3Ad11zfV2ev6YR07sOpcY-jJiNlTN59qDXEU/s320/market+basket.jpg" alt="" id="BLOGGER_PHOTO_ID_5287077217179363698" border="0" /></a>To celebrate the launching of this new site to hold all our recipes, we are offering a $20 gift card to our favorite grocery store, Market Basket. Or, as we fondly call it:Dirty DeMoulas. We joke because we care.<br /><br />This photo, which came from a complaint site in Somerville, Massachusetts, slays me. The only thing missing are a couple of random geezers standing in the middle of the aisle contemplating the purchase of Lemon Junket while their long suffering wives do the actual shopping.<br /><br />One winner will be chosen at random from all who comment on either this site or our regular blog, <a href="http://www.frugalfeasts.blogspot.com/">frugal feasts</a>. The winner will be announced on January 20th, because I am hopeful that by that date Robin and I will have all the old recipes up and cataloged.<br /><br />Good Luck!The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com1tag:blogger.com,1999:blog-3638310536030226023.post-74274316797607034602008-12-30T09:19:00.000-08:002009-01-01T09:11:32.447-08:00december 30, 2008: frugal feasts the meatloaf recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaO9brcw3pKCE6gt4hYmLf8dDzvHS9NA95tydK_v1weW993J3y0Mjriaup_0aGorFrehM74Z-wQbbT-t7-ZgMgJ_oqQlBxmKk4jZAp1Mn5jX_DpFkGVdavYSQDEdNMOUBu3PPwPCbYViU/s1600-h/meatloaf.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaO9brcw3pKCE6gt4hYmLf8dDzvHS9NA95tydK_v1weW993J3y0Mjriaup_0aGorFrehM74Z-wQbbT-t7-ZgMgJ_oqQlBxmKk4jZAp1Mn5jX_DpFkGVdavYSQDEdNMOUBu3PPwPCbYViU/s320/meatloaf.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5286024358536182642" /></a><br /><br /><br />photo by Ken Williams of the Concord Monitor<br /><br /><span style="font-size:180%;">Suzanne's Meatloaf:</span><br /><br />Beef! Bacon! Worcestershire! What's not to like?<br /><br />2 pounds ground pork<br />2 pounds 85% lean ground beef<br />Fresh breadcrumbs from 4 slices bread<br />2 eggs<br />1/2 cup light cream or milk<br />4 tablespoons worcestershire sauce<br />1 small onion, chopped<br />3-4 sprigs parsley, chopped<br />1 teaspoon kosher salt<br />fresh ground pepper to taste -- approximately 8 grindings<br />2/3 cup ketchup<br />4-6 slices bacon<br /><br />Put the ground meats into a large bowl and set aside.<br /><br />In a medium bowl, mix together the breadcrumbs, milk, worcestershire sauce, onion, parsley, sat and pepper. Blend well and add to the meats. Using your bare hands, gently mix everything together making sure to scrape the bottom of the bowl. Mixtures should be loose and lumpy.<br /><br />Dump onto a foil lined cookie sheet and shape into a wide, low loaf shape. Frost with the ketchup and drape with the bacon. Bake at 350 degrees for 60 minutes. let rest for 10 minutes before slicing.<br /><br />Serves 8 with some leftovers for sandwiches.<br /><br /><span style="font-size:180%;">Robin's Meatloaf:</span><br /><span style="font-size:180%;"></span><br /><span style="font-size:85%;">A delicious concoction of onion soup, barbeque sauce and parmesan!</span><br /><span style="font-size:85%;"><br />This serves 10 with no leftovers at $1.30 per serving<br />Preheat oven 375<br />1lb lean ground pork<br />1lb sweet Italian sausage<br />2.5 lbs 80% ground beef<br />1 8oz. container grated parmesan cheese<br />10 slices bread, torn into dime sized pieces<br />1.5 cups evaporated milk (not sweetened condensed)<br />4 cloves garlic crushed<br />1packge dried onion soup mix<br />¼-cup barbecue sauce<br />¼-cup Worcestershire sauce<br />2tbls parsley fresh 1tbls dry<br />Barbecue sauce for top<br /><br />Place bread in large bowl and cover with the evaporated milk. Add parmesan cheese, garlic, Worcestershire, dried parsley, 1/4 cup barbeque sauce, onion soup mix and blend well. Add the meats and mix until combined. Drop into a 13x9 inch baking pan and mold into a loaf. Cover with additional barbeque sauce. Bake for 1 hour at 375 degrees until cooked through. Let rest 10 minutes before slicing.</span><br /><span style="font-size:85%;"></span>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-61149391835715148302008-12-30T04:27:00.000-08:002009-01-01T13:13:35.539-08:00december 30: frugal feasts ultimate meatloaf sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpK7fyTSHSwAEohpKjSO56jq2i1Up8fZyQa_w4CdhdMYYtEJyibQVQet8WQEOjSYNM5qHJsqLCJaMw2RA7kE0rvuY6Ww-1Al5F3saWuUwvkArnd6WeBnNjN951ZVnt6t_iggzQDZ2PJE/s1600-h/IMG00120.jpg"><img id="BLOGGER_PHOTO_ID_5285946457183739362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 206px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpK7fyTSHSwAEohpKjSO56jq2i1Up8fZyQa_w4CdhdMYYtEJyibQVQet8WQEOjSYNM5qHJsqLCJaMw2RA7kE0rvuY6Ww-1Al5F3saWuUwvkArnd6WeBnNjN951ZVnt6t_iggzQDZ2PJE/s320/IMG00120.jpg" border="0" /></a><br /><span style="font-size:130%;">For each sandwich:<br /></span><br />left over meat loaf<br />butter<br />mayonnaise<br />kosher salt<br />pepper<br />2 slices soft sandwich bread<br />ketchup<br /><br /><br />Slice the meatloaf as thinly as possible. Butter one side of each of two slices soft sandwich bread. Pepperidge Farm White is the best here, but whole wheat is delish too.<br /><br />Layer the meatloaf onto one slice of bread and add some mayo, a pinch of kosher salt and a couple of grinds of fresh pepper. Close the sandwich and cut in half.<br /><br />Squirt some ketchup onto the plate for dipping.<br /><br />Please note that in order to have any meatloaf left to make this sandwich, I had to slap some hands on Monday night. I should have specified in the column that my meatloaf serves seven with some left over for sandwiches ONLY if you are ready to go to battle to keep the teenagers away from the platter. Good luck.The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-56376049272509369942008-12-30T04:16:00.000-08:002009-01-01T13:14:31.632-08:00december 30, 2008: frugal feasts party potatoesThere is no way to overstate how delicious these are.<br /><br />They are also nuclear and stay hot for a really long time--it must be the cream cheese, but whatever it is, with this recipe you never have to serve cold mashed pots again.<br /><br />Don't believe how good they are? For Christmas I had each of my five darlings write a letter and draw a picture for my Mother in Law. Three of the five mentioned her potatoes in their love letters. Seriously.<br /><br />This is her recipe and it would not be a holiday at the Ellinwoods without them.<br /><br /><span style="font-size:130%;">Party Potatoes</span><br /><br />To serve at least 10:<br /><br />1 five pound bag of yukon gold potatoes (my favorite but really any potatoes will do)<br />1 8 ounce package cream cheese<br />2 sticks butter<br />1 1/2 teaspoons kosher salt, divided<br />fresh ground pepper<br />approximately 1/2 cup light cream or whole milk<br /><br />Peel the potatoes and cut them into even sized pieces of about an inch. Cover with cold water, add a half teaspoon of kosher salt and bring to a boil. Boil in salted water until fork tender.<br /><br />Drain well.<br /><br />While the potatoes are cooking, nuke the butter and the cream cheese for about 90 seconds to heat and partially melt. Set aside.<br /><br />Beat the drained potatoes using a stand or hand mixer until completely lump free and fluffy. Scrape down the sides of the bowl a few times to make sure everything is totally mixed.<br /><br />Add the butter/cream cheese mixture and continue to beat. Add salt and pepper and mix again. Taste the potaotes. Add more salt if needed. (Doubtful). Add cream if needed to have the texture be smooth and light.<br /><br />These potatoes can be served now, or stored in an oven safe cassarole dish and reheated for 25 minutes at 350 degrees. Cover with foil to reheat. I've made these as much as 5 days ahead and they reheat perfectly.The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-33483082003649672532008-12-17T10:18:00.000-08:002009-01-01T13:16:33.185-08:00december 17, 2008: the frugal fete<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKmKr2ji5opv5PrmZDJRYj5cL64OMAVGIycte_H40-dt__44DPl2dadHw-5Va1aIPRgXMrm6sj3PXZhn_UzHk9AJsczdC42TaiKsZW9Dnf_DlX32UlalFy2nJOjV2ePgXMr5xLPe-wFE/s1600-h/frugal+fete.jpg"><img id="BLOGGER_PHOTO_ID_5286021425304090850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 248px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKmKr2ji5opv5PrmZDJRYj5cL64OMAVGIycte_H40-dt__44DPl2dadHw-5Va1aIPRgXMrm6sj3PXZhn_UzHk9AJsczdC42TaiKsZW9Dnf_DlX32UlalFy2nJOjV2ePgXMr5xLPe-wFE/s320/frugal+fete.jpg" border="0" /></a><br /><br />Photo by Ken Williams of The Concord Monitor<br /><br /><span style="font-size:180%;">Curried Eggs:<br /></span>These are so retro, so easy and so delicious, so make a bunch. A frugal classic, and the whole batch costs just $2.25.<br /><br />1 dozen jumbo eggs<br />½ cup mayonnaise<br />2 teaspoons hot madras curry powder or (other curry powder, to taste)<br />1 scallion trimmed and minced<br />1 teaspoon kosher salt<br />½ teaspoon fresh ground pepper<br />Additional minced scallion or ground paprika, as garnish (optional)<br /><br />Place the eggs in a single layer in a large stock pot. Cover by 2 inches with cool water. Cover the pot and bring to a boil over medium heat. When water starts to boil, set the timer for 6 minutes. Remove from the heat and let sit for about 15 minutes. Drain the pan and cool the eggs. When the eggs are cool, peel them and slice in half lengthwise. Pop out the yolks into a small bowl and set the whites aside on a cookie sheet in a single layer. Cover with plastic wrap if not using immediately. Mash the egg yolks with a fork until no large hunks remain. Add the rest of the ingredients and continue to mash out the lumps until you have a fairly smooth paste the consistency of frosting. If the mixture is too thick, add additional mayo by the tablespoon until it reaches the desired consistency. Spoon the mixture into a zip lock bag. Seal the bag. When ready to serve, snip the corner of the bag and squeeze the filling into the egg whites. Garnish with the scallion and or paprika if using. If you don’t have a special plate for filled eggs, use a bed of parsley to keep the eggs from rolling around.<br /><br /><span style="font-size:180%;">Spicy Sausage Bites<br /></span>Our version of a Southern Living Magazine staple with a total cost of $10.84 for about 16 servings.<br />1 28 ounce jar barbeque sauce (we like the hot ones)<br />1 18 ounce jar cherry or other preserves (the chunky kind, store brand is fine)<br />3 canned chipotle peppers, minced fine<br />1 Tablespoon sauce from the same can, or more or less to taste<br />½ cup water stirred together with 1 teaspoon cornstarch<br />2 pounds cocktail sized smoked sausages<br />2 scallions, sliced thinly as garnish (optional)<br /><br />Whisk together the first five ingredients in a heavy bottomed pot. Add the sausages and bring to a boil. Turn down heat to low and simmer, stirring occasionally for about 20 minutes. Put in a chafing dish over a small candle and serve with toothpicks.<br /><br /><span style="font-size:180%;">Chocolate Hazelnut Mousse </span><br /><span style="font-size:180%;"><br /></span>A secret recipe that tastes like way more work than it is.<br />8 ½ cup servings @ $4.00 for the batch<br />2 cups heavy whipping cream<br />½ cup Nutella (a chocolate hazelnut spread available in all Concord grocery stores, usually next to the peanut butter)<br />Chocolate sprinkles or chocolate shavings or chopped hazelnuts as garnish (optional)<br /></span><br />Whip the cream until stiff peaks form. Add the Nutella with a spatula and slowly combine the two, stirring softly until completely combined. This will take several minutes but is well worth the effort. Spoon into decorative glasses or teacups, garnish if you like and chill until serving.<br /><br /><span style="font-size:180%;">Sangria<br /></span>Dry, delicious and refreshing. The fruit juice both extends and dilutes the wine, making it perfect for an afternoon event. We made three batches and there was not a drop left!<br />For one batch @ $5.00<br />1 bottle dry red wine (we like the Five Oaks brand Cabernet)<br />1 cup of orange juice (we like the extra pulpy kind)<br />Juice from one fresh lemon<br />2 limes thinly sliced<br />2 navel oranges thinly sliced<br />1 cup club soda<br />The night before the party, combine the first five ingredients in a large pitcher and stir to combine. Refrigerate until serving time. Pour into a pretty pitcher and add the club soda. Serve in wine glasses, making sure each portion gets some of the marinated fruit.<br /><br /><span style="font-size:180%;">Slushy Punch<br /></span>One batch makes about 20 servings, at about $5.00 (without alcohol)<br />From allrecipes.com. Quirky and delicious, with rum or without!<br /><br />2 ½ cups sugar<br />6 cups water<br />2 (3 ounce) packages strawberry Jell-O<br />1 46 ounce can pineapple juice<br />2/3 cup fresh lemon juice from 3 lemons<br />1 quart orange juice<br />2 2-liter bottles lemon-lime soda<br />4 cups white rum (optional)<br />On the night before you plan to serve the punch, combine the sugar, water and Jell-O in a large stock pot. Bring to a boil and cook, stirring constantly, for 3 minutes. Add the next three ingredients and stir to combine. Pour into two lidded plastic containers and freeze for at least 12 hours. When ready to serve, put one container of frozen punch in a bowl. Pour one bottle of soda over and 2 cups rum if using. Stir together until punch is slushy. Serve in small glasses. When the bowl is empty, repeat.<br />If you forget ordon’t have time to freeze the punch, it is still delicious served over iceThe Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-76230856292643441432008-12-03T05:38:00.000-08:002009-01-01T13:17:22.815-08:00december 3, 2008: frugal feasts tortellini soup and hot rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4dA_be0SqX4Xjgbov-6rPHiQRAVz74LFCB36RVAkMDRN1UcomUBVHRNKtZqnggLS9fLdLw6c1udsA9HXckSsTcGjvrcmxqw6MDuToNm74wdX93o_uvLtBPjkWuNDivwQIS9TQ8luXvg/s1600-h/blogger+photos+264.jpg"><img id="BLOGGER_PHOTO_ID_5286319835853213202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4dA_be0SqX4Xjgbov-6rPHiQRAVz74LFCB36RVAkMDRN1UcomUBVHRNKtZqnggLS9fLdLw6c1udsA9HXckSsTcGjvrcmxqw6MDuToNm74wdX93o_uvLtBPjkWuNDivwQIS9TQ8luXvg/s320/blogger+photos+264.jpg" border="0" /></a><br /><div><br /><span style="font-size:180%;">Tortellini Soup<br /></span>Serves 6<br />1 26 ounce jar of tomato sauce with mushrooms or garden vegetables<br />1 48 ounce can low sodium chicken broth<br />2 tablespoons dried oregano<br />4 carrots, peeled and sliced into circles<br />½ pound fresh green beans cut into 1 inch pieces<br />1 small fennel bulb, cut in half and thinly sliced<br />1 can chickpeas, rinsed<br />1 16 ounce bag frozen tortellini,<br />1 tablespoon minced fennel fronds<br />Fresh grated parmesan, optional<br /><br />In a large Crock-pot combine the tomato sauce, chicken broth, carrots and green beans. Cook on low for 4-6 hours. ½ hour before serving, add the tortellini and chickpeas. Stir well and re-cover the crock-pot. Cook for an additional 30 minutes, until tortellini are floating and cooked. Garnish with the fennel and the parmesan if using. </div><div><br /><span style="font-size:180%;">Hot Rolls<br /></span>Serves 6-8<br />(2) 1 pound loaves frozen bread dough, thawed<br />3 tablespoons olive oil mixed with 2 cloves minced garlic<br />½ cup freshly grated parmesan cheese<br />1 teaspoon crushed red pepper flakes<br />Preheat oven to 350 degrees<br />Pinch each loaf into 10 pieces. Roll into balls and place in a lightly greased 13x9 inch pan. Brush tops with the oil and garlic mixture. Sprinkle with the parmesan and red pepper flakes.<br />Bake for 20-25 minutes until golden brown and cooked through.</div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-44340425648448523692008-11-19T05:42:00.000-08:002009-01-01T13:19:15.684-08:00november 19, 2008: frugal feasts make ahead side dishes for thanksgiving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsW47VONmes8ZHHh-zIxDbvMt8YKdCo6f1et5mR3b-0zGtwIIBYsbHKFf11klwFrOJUsZLhJhaZ4M7pdG1-6IYn2Dvgfo1xp4F3Zslc7KKodqxHkNT1_maoyFAl8RW5b4jQthcpo-CSY/s1600-h/thanksgiving.jpg"><img id="BLOGGER_PHOTO_ID_5286377173170035778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 228px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsW47VONmes8ZHHh-zIxDbvMt8YKdCo6f1et5mR3b-0zGtwIIBYsbHKFf11klwFrOJUsZLhJhaZ4M7pdG1-6IYn2Dvgfo1xp4F3Zslc7KKodqxHkNT1_maoyFAl8RW5b4jQthcpo-CSY/s320/thanksgiving.jpg" border="0" /></a><br /><br />Photo by Ken Williams of the Concord Monitor<br /><br /><span style="font-size:180%;">Mashed Potatoes:<br /></span>These potatoes are an Ellinwood family staple. For some reason (most likely the cream cheese) they stay hot for at least an hour, and they are so creamy and delicious we always make more than we think we could possibly need.<br />For ten servings:<br />5 pound bag of Yukon gold potatoes, peeled and cut into 2 inch chunks<br />8 ounces regular cream cheese<br />8 ounces of butter (2 sticks)<br />¼ cup heavy cream<br />2 teaspoons of salt (or to taste)<br />1 teaspoon fresh ground pepper<br />Put the potatoes into a big pot of cold water and bring to a boil on the stove. Cook, stirring infrequently, until the potatoes can be easily pierced with a fork. Drain and return to the pot.<br />Meanwhile, put the remaining ingredients into a microwave safe bowl and nuke for 1 minute at high power to soften the butter and the cream cheese. Set aside.<br />Using a hand mixer, mix the potatoes until they are creamy and completely lump free. Add the butter and cream cheese mixture and beat until well mixed and fluffy—5 or 6 minutes to really whip them up. Spoon into an oven safe covered dish. Refrigerate for up to 3 days. When ready to cook, place in 350 degree oven for 1 hour. Dot top with more butter to serve.<br /><br /><span style="font-size:180%;">Make Ahead Gravy<br /></span>Enough for 10 servings, plus some leftovers<br />Making gravy on Thanksgiving is a nightmare. Everything else is ready to go, people are wandering through the kitchen picking at the turkey platter and the clock ticks as you frantically try to get the gravy thickened. Forget that. Make this on Tuesday, and as the roasted turkey is resting on the counter, all you’ll need to do is nuke the gravy and put it into the boat. And it is so delicious, you’ll never want to crack open a jar again.<br />2 turkey wings (the markets are full of them this time of year)<br />1 medium onion, roughly chopped<br />2 tablespoons softened butter<br />3 cans turkey broth (or chicken broth in a pinch)<br />3 heaping tablespoons cornstarch<br />3 tablespoons brandy (optional but really delicious)<br />Salt and pepper to taste.<br />Smear the turkey wings with the butter, and sprinkle with salt and pepper. Roast in a small pan along with the onions, in a 375 degree oven for an hour or until the wings are dark and cooked through. Remove the wings from the pan and place the pan on the stove top. Remove the wings from the pan and set aside for another use – like turkey salad or soup.<br />In a small jar with a lid (take one from your recycling) mix together the cornstarch and about a half a cup of cold turkey broth. Shake hard for about 45 seconds until the mixture is smooth and lump free.<br />Add the remaining broth to the pan and cook on medium heat until it simmers, scraping the bottom of the pan with a wooden spoon to release all the drippings. When the mixture is starting to bubble, add the cornstarch mixture and whisk the gravy until it thickens. Taste and adjust the salt and the pepper to taste. Add the brandy and cook for 1 additional minute. Refrigerate for up to 2 days. To serve, reheat covered in the microwave for about 3 minutes on high. Stir before filling the gravy boat.<br /><br /><span style="font-size:180%;">New Hampshire Style Sweet Potato Puree</span><br />A Broadbent Family Classic!<br />For 10 servings:<br />6 large sweet potatoes<br />8 ounce tub of whipped cream cheese, softened<br />½ cup real maple syrup<br />Roast the sweet potatoes at 350 degrees for about one hour, until potatoes are very soft.<br />Remove from oven and scrape from skins into the bowl of a food processor. Process for about one minute until very smooth. Add the remaining ingredients and process for another 30 seconds until well mixed and velvety. Keeps in the fridge for about a week, so make this one today! Reheat in the microwave for 2 minutes on high power, stirring once. Dot with butter before serving. If you don’t have a food processor, use a hand mixer and mix for about 3 minutes before adding the other ingredients. Mix for another minute or so, scraping the bottom of the bowl with a spatula to make sure everything is incorporated.<br /><br /><span style="font-size:180%;">Becky’s Truly Delicious Turnip Casserole</span><br /><br />This comes from a good friend. If turnips are a tradition at your house, try this. It is sweet and a wonderful combination of flavors and textures. And since turnips are just the worst things in the world to cut and peel, this is a great one to do ahead!<br />10 small servings<br /><br />3 pounds turnips or rutebegas, peeled and cut into 1 inch chunks<br /><br />3 tablespoons butter<br />½ cup sugar, divided<br />2 large eggs, beaten<br />¼ teaspoon salt<br />½ teaspoon pepper<br /><br />1 ½ cups soft bread crumbs from 4 slices fresh bread<br />1 tablespoon melted butter<br /><br />Put the turnips into a large pot of cold water and sprinkle in ¼ cup sugar. Boil until turnips are tender, and drain well. Mash by hand until pretty well broken up – some lumps are ok. Mix with the eggs, the remaining ¼ cup sugar, salt and pepper. Put into an oven safe dish. Keeps for about a week in the fridge.<br />When ready to cook, mix the breadcrumbs with the butter and sprinkle on the top of the turnips. Bake for about a half hour until hot and browned.<br /><br /><span style="font-size:180%;">Jaime’s Apple Cranberry Bake<br /></span><br />Have the kids make this. Really!<br />4 granny smith or other apples, cored and sliced into about 8-10 slices each. (a wheel shaped apple corer/slicer is perfect for this, but if you don’t have one, help the kids with this task.)<br />1 can whole berry cranberry sauce<br />1 package oatmeal or sugar cookie mix<br />1 egg<br />1 stick of softened butter.<br />2 tablespoons decorative or sanding sugar, optional<br />Vanilla ice cream, optional<br /><br />In a pie plate or other shallow baking dish mix the apples and the can of cranberry sauce. In a medium bowl, sitr together the cookie mix, egg and butter until it forms a sticky dough. Make sure to scrape to the bottom of the bowl to get everything combined.<br /><br />Use a spoon to drop clumps of the sugar cookie mixture on top of the apples and cranberries. Use all the dough, and don’t worry if there are cracks and spaces in the topping. Sprinkle with the decorative sugar if using.<br /><br />Bake at 350 degrees for about an hour, until the cookie topping is crisp and cooked and the apples have bubbled up. This can sit, uncovered, on the counter for 2 days. Reheat for 15 minutes before serving if desired.<br /><br />Serve with Vanilla ice cream.The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0tag:blogger.com,1999:blog-3638310536030226023.post-88002767066673738072008-11-05T05:49:00.000-08:002009-01-01T13:22:30.077-08:00november 5, 2008: frugal feasts red state/blue state stews<div align="center"><span style="font-size:180%;"></span> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1Wd5wbzzAP7coUqYipY4z_UAhR8xnEIpHPA-ueekXuCjEFSCae0E3JRUv9lpBRcikLvdAWASnuLZRI7RXDGJa9TTVy14zX63DzOwwhyphenhyphenbKSy0NHF08SHpwxRumf8ErCOVwtsoazrzLM0/s1600-h/blogger+photos+005.jpg"><img id="BLOGGER_PHOTO_ID_5286323251340923586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1Wd5wbzzAP7coUqYipY4z_UAhR8xnEIpHPA-ueekXuCjEFSCae0E3JRUv9lpBRcikLvdAWASnuLZRI7RXDGJa9TTVy14zX63DzOwwhyphenhyphenbKSy0NHF08SHpwxRumf8ErCOVwtsoazrzLM0/s320/blogger+photos+005.jpg" border="0" /></a><span style="font-size:130%;">beef with baby vegetables</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwOiYn-FD48dQaQeKGaLPEzdYxbyu-ezGBQ-ZPA4n9jjJSeEpcQEkYfWz8HgBhh_-1jVJPqBBdG9E25_6SAGk95Z8Sdc3nuTGxIDCLg7rkzTdAIOb3zDbS_LgQVlvWJ00chSKay4ZwTo/s1600-h/blogger+photos+014.jpg"><img id="BLOGGER_PHOTO_ID_5286323127051003378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwOiYn-FD48dQaQeKGaLPEzdYxbyu-ezGBQ-ZPA4n9jjJSeEpcQEkYfWz8HgBhh_-1jVJPqBBdG9E25_6SAGk95Z8Sdc3nuTGxIDCLg7rkzTdAIOb3zDbS_LgQVlvWJ00chSKay4ZwTo/s320/blogger+photos+014.jpg" border="0" /></a>Hearty Pork Stew<br /><div align="left"> </div><div align="left"><span style="font-size:180%;">Pork Stew<br /></span>Serves 6 at $1.75 per serving<br /><br />1 ½ lbs pork butt, cut into 1 inch pieces<br />1 teaspoon dried sage, crushed<br />1 teaspoon dried mint, crushed<br />1/4 cup of butter, divided<br />8 ounces fresh button mushrooms halved or quartered<br />2 medium onions, chopped<br />4 cloves garlic minced<br />1 14 ounce can chicken broth<br />1 bay leaf<br />1 pound bag frozen crinkle cut carrots<br />3 tablespoons all -purpose flour<br />1 tablespoon Worcestershire sauce<br />salt and pepper to taste<br /><br />For Serving:<br /><br />Hot buttered noodles<br /><br />Preheat oven to 350. Sprinkle pork with sage and mint. Melt 1 tablespoon of the butter in a 12 inch oven proof skillet with lid or other heavy lidded pot over medium heat. Brown the pork in the butter, turning often. Remove the pork from the pan and set aside. Add the mushrooms, onions and garlic to the skillet and cook for about 5 minutes until the onions are tender. Stir in the chicken broth, and add the bay leaf, salt and pepper and the browned pork. Cover the pan and place in the preheated oven for 30 minutes. Stir in the carrots and return to the oven for another 20 minutes until the carrots are tender.<br /><br />Melt the remaining butter in a small sauce pan over medium-low heat. Whisk in the flour and the Worcestershire sauce. Cook, stirring constantly for one minute and remove from heat.<br /><br />Transfer the pan from the oven to the stove top and bring the pork to a boil over medium heat. Add the flour mixture and stir well. Reduce heat to a simmer and cook uncovered for two minutes or until sauce is slightly thickened. Remove bay leaf and serve over hot buttered noodles.<br /><br /><span style="font-size:180%;">Beef Stew with Baby Vegetables</span></div><div align="left">Inspired by our favorite blue state cook, Ina Garten. <br />6 servings at $2.00 per serving<br />2 strips uncooked bacon, cut into small dice<br />2 lb package beef chuck for stew , cut into bite sized pieces, approx ½ inch.<br />1 teaspoon fresh ground pepper,<br />1 teaspoon kosher salt, divided<br />2 cloves of garlic, minced<br />1 teaspoon rosemary, chopped<br />1 bottle red wine, 1 can beef broth or a mixture of both<br />1 can diced tomatoes<br />1 teaspoon dried rosemary, plus more for garnish<br />1 cup frozen peas, thawed and drained<br />1 cup frozen pearl onions thawed and drained<br />1 cup frozen baby carrots, thawed and drained<br />For Serving:<br />1 medium sized loaf of skinny French bread, cut into thin slices<br />1 clove of garlic, peeled and cut in half<br />Cook the bacon in a heavy lidded pot over medium heat until the bacon is crisp. Remove the bacon with a slotted spoon and set aside.<br />Sprinkle the beef with the salt and the pepper. Working in batches, brown the meat in the bacon fat over medium heat. Cook for 1-2 minutes stirring occasionally until at least one side of each beef piece is brown.<br />Add the minced garlic and stir around with the meat for one minute. Add the wine and broth if using, and the can of tomatoes. Bring to a simmer and cover the pot. Keep the meat at a simmer for approximately 1 hour, until the beef is tender when pierced with a fork. Add the thawed vegetables and simmer for another 10 minutes, until the vegetables are warmed through.<br />Rub the bread slices with garlic. Put two slices in the bottom of each of 6 soup bowls. Ladle the beef and vegetables over the bread. Garnish with some additional rosemary and serve hot. </div></div>The Fru-Galshttp://www.blogger.com/profile/13367013012146626542noreply@blogger.com0