- 1 cup Water
- 1 cup Sugar
- 4 heaping Tbsp. Corn Starch
- Yellow Food Coloring
- ¼ cup fresh Lemon Juice
- Pinch of Salt
- ¼ cup Butter (1/2 stick)
- 6 Peaches, peeled and sliced
- Precooked 9 inch Pie Shell
Peach Pie (in a pre-baked pie crust)
Carrot Soup-Cynthia Parker
Ingredients:
2-4 T butter
8 medium carrots, chopped
8 stocks celeray, chopped
1 onion, chopped
2 cans chicken broth
3 c. water (to desired consistency)
4 cubes boullion
Saute in butter the carrots, celery, and onion. Add broth, boullion, and enough water to just cover. Simmer 20 minutes. Puree, and add salt and pepper to taste.
Top with parsley, chives, lemon rind, sour cream, dill, if desired
2-4 T butter
8 medium carrots, chopped
8 stocks celeray, chopped
1 onion, chopped
2 cans chicken broth
3 c. water (to desired consistency)
4 cubes boullion
Saute in butter the carrots, celery, and onion. Add broth, boullion, and enough water to just cover. Simmer 20 minutes. Puree, and add salt and pepper to taste.
Top with parsley, chives, lemon rind, sour cream, dill, if desired
Butternut Squash and Apple Soup-Elisa
Butternut Squash and Apple soup-Barefoot Contessa
Ingredients:
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups chicken stock
Directions: Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup coarsely in the bowl of a food processor fitted with a steel blade, or with an immersion blender.
Pour the soup back into the pot. Add the chicken stock and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
*You can top this with cashews, flaked coconut, a splash of cream, or sliced scallions.
Ingredients:
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups chicken stock
Directions: Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup coarsely in the bowl of a food processor fitted with a steel blade, or with an immersion blender.
Pour the soup back into the pot. Add the chicken stock and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
*You can top this with cashews, flaked coconut, a splash of cream, or sliced scallions.
Pumpkin Pie Squares
Crust: Combine 1 pkg of yellow cake mix (reserve 1 cup for topping)
Add 1/2 c. melted butter or margarine
1 egg
Press into 9 x 13 pan (grease bottom of pan)
Filling: 3 c. pumpkin pie mix (large can, 29 oz)
2 eggs
2/3 c. milk
Combine until smooth and pour over crust.
Topping: 1 cup reserved cake mix
1/4 c. sugar
1 t. cinnamon.
Mix and sprinkle over filling
Bake 350 for 50-60 minutes. Serves 12-16
Serve with cream
Add 1/2 c. melted butter or margarine
1 egg
Press into 9 x 13 pan (grease bottom of pan)
Filling: 3 c. pumpkin pie mix (large can, 29 oz)
2 eggs
2/3 c. milk
Combine until smooth and pour over crust.
Topping: 1 cup reserved cake mix
1/4 c. sugar
1 t. cinnamon.
Mix and sprinkle over filling
Bake 350 for 50-60 minutes. Serves 12-16
Serve with cream
Red Lentil Soup
Red Dal Soup
1 TBS olive oil
2 small red onions, chopped
3 cloves garlic, minced
1 TBS fresh ginger, minced
1 tsp cumin
1tsp coriander
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp cinnamon
1 cup red lentils, rinsed
sea salt to taste
5 cups water
1/2 cup fresh cilantro, chopped
Heat the oil in a large pot and add the onions. Cook for about 4-5 minutes. Add the garlic, ginger, cumin, coriander, turmeric, pepper, and cinnamon. Cook for about 1 minute. Stir in the lentils. Add the water and bring it to a boil. Reduce the heat to low and simmer for about 1 hour. Stir in the chopped cilantro and serve.
1 TBS olive oil
2 small red onions, chopped
3 cloves garlic, minced
1 TBS fresh ginger, minced
1 tsp cumin
1tsp coriander
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp cinnamon
1 cup red lentils, rinsed
sea salt to taste
5 cups water
1/2 cup fresh cilantro, chopped
Heat the oil in a large pot and add the onions. Cook for about 4-5 minutes. Add the garlic, ginger, cumin, coriander, turmeric, pepper, and cinnamon. Cook for about 1 minute. Stir in the lentils. Add the water and bring it to a boil. Reduce the heat to low and simmer for about 1 hour. Stir in the chopped cilantro and serve.
Barley Torte
| | |||
6 eggs
1/4 cup olive oil, plus 2 tablespoons
2 bunches steamed asparagus, cut in 14 inch pieces
3 cups ricotta cheese
1 onion chopped
2 garlic cloves,chopped
1 cup golden raisens
1/2 cup pine nuts
2 tablespoons chopped fresh parsley
1/2 to 3/4 cup fresh grated parmisan cheese
Salt and pepper
1/4 cup olive oil, plus 2 tablespoons
2 bunches steamed asparagus, cut in 14 inch pieces
3 cups ricotta cheese
1 onion chopped
2 garlic cloves,chopped
1 cup golden raisens
1/2 cup pine nuts
2 tablespoons chopped fresh parsley
1/2 to 3/4 cup fresh grated parmisan cheese
Salt and pepper
Directions
In saute pan, saute onion and garlic in 2 tablespoons olive oil. In large bowl add ricotto and eggs, mix well and add all ingredients and mix again. Pour into large cassarole pan, sprayed with non stick spray. You can coat with bread crumbs to add a crispy coat if desired. Bake in a 375 degree oven for about 20 minutes or until a golden brown. Apricot Chicken
Now we are finding recipes to use the yummy apricot jam.
- 4 (6-ounce) skinless boneless chicken breast halves
- 5/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup sliced almonds
- 1/2 cup apricot preserves
- 1 1/2 tablespoons soy sauce
- 1 1/2 t. Dijon mustard
- 1 tablespoon unsalted butter
Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
Apricot Jam
It's time to make apricot jam. Here's how great grandma did it, and we love it!
6 c. apricots
1 T. vinegar
1 c. crushed pineapple
Boil together 1 minute then add
3-4 c. sugar
Boil about 20-25 minutes. Should start to get thick. Grandma used to say it would come off the spoon in two drips. Stir occasionally. Bottle in clean, sterile jars. Clean off tops. Boil lids and put on each bottle. Screw on lids. Process for 15 minutes after it starts to boil.
6 c. apricots
1 T. vinegar
1 c. crushed pineapple
Boil together 1 minute then add
3-4 c. sugar
Boil about 20-25 minutes. Should start to get thick. Grandma used to say it would come off the spoon in two drips. Stir occasionally. Bottle in clean, sterile jars. Clean off tops. Boil lids and put on each bottle. Screw on lids. Process for 15 minutes after it starts to boil.
Cottage Cheese Pancakes with Raspberry Sauce -- Kristen
From The Inn at the Round Barn Farm at Waitsfield, VT
1 cup cottage chees
4 eggs
½ cup flour
6 T butter, melted and cooled
2 T lemon juice
A pinch of lemon zest
With a mixer, blend cottage cheese in large bowl. With mixer running, add eggs and flower, then slowly pour in the butter. Stir lemon juice and zest in by hand. Mixture should be thick.
Cook on hot greased griddle until golden, but be careful not to overcook. Pancakes should be moist and spring back to the touch. Serve with Raspberry Maple Syrup (and don’t skip the syrup – it makes it!)
Syrup –
1 cup maple syrup
2/3 cup raspberries (fresh or frozen)
2 T raspberry jam
Combine ingredients in saucepan and bring to boil, stirring constantly. Remove from heat and let sit for a few minutes until the mixture has thickened.
Garbanzo Bean Salad
| YUMMY----(The parsley, onions, and garlic came out of my garden) | ||||||||
| ||||||||
1 T Dijon Mustard | ||||||||
1/2 T each: marjoram, oregano, paprika | ||||||||
1 Tsp sea salt | ||||||||
black pepper to taste | ||||||||
| Mix together all ingredients and serve or refrigerate. This salad tastes even better the next day, after all the flavors have had a chance to seep into the beans. Prep time; 10 minutes | ||||||||
Earthquake Preparedness
1. Good article on earthquake preparedness: http://beprepared.com/article.asp?ai=20&name=Earthquakes 2. Cell phone helps and hints:1. The emergency number worldwide for cell phones is 112. If you find yourself out of the coverage area of your service provider
and there is an emergency, dial 112 and the phone will search any existing network and connect you.
and there is an emergency, dial 112 and the phone will search any existing network and connect you.
2. Hidden battery power: If your cell phone battery is very low, press the keys *3370#. Your cell phone will restart with this reserve.
3. If you lock your keys in your car and have a spare remote keyless entry fob at home, call home and have some one hold the fob up to the cell phone and have them press the “open” button. Hold your cell phone about a foot from the car door. The car will unlock.
4. How to disable a stolen cell phone: To check your phone’s serial number, key in the following digits: *#06#. A 15 digit code will appear on the screen. This number is unique to your phone. Write it down and keep it somewhere safe. If your phone is stolen, you can contact your service provider and give them the numbers. They can then block your phone from being used so even if the thief changes the SIM card, your phone will be totally useless.
5. Free directory service for cell phones: (800) FREE411.Four Grain Waffles
Four-Grain Waffles
1 1/2 cups buttermilk
2 large eggs
1/4 cup vegetable oil plus extra for greasing
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour
1/4 cup cornmeal
2 Tbs sugar [which I reduced to 1 Tbs, you can probably omit altogether]
1Tbs baking powder
Preheat a waffle iron to medium heat.
Combine the buttermilk, eggs and oil in a large bowl.
In a separate bowl, combine the flours, cornmeal, sugar and baking powder. Add the liquid ingredients to the dry ingredients and mix by hand with a wooden spoon just until the batter is evenly moistened.
Lightly brush the preheated waffle iron with vegetable oil. Ladle about 1/3 cup of batter (check the waffle iron manufacturer’s instructions, since sizes may vary) into the waffle iron and cook until the waffles are golden brown and the iron opens easily without tearing the waffles, about 3 minutes. If necessary, keep warm in a 200°F/ 90°C oven while you finish cooking the remaining batter.
Creamy Guacamole (goes well with Turkey and Yam Spicy Tacos)
Ingredients
1 Avocado
1/4 c. Plain Yogurt (I like Dannon or Greek)
2 T. tomato salsa
2 green onions, chopped
2 T. fresh cilantro or parsley, chopped (optional)
1/8 t. salt or to taste.
Cut the avocado in half and remove the pit. Spoon out the avocado flesh and place into a small bowl. Mash the avocado, when smooth, add the yogurt, salsa, green onion, cilantro or parsley, and salt to taste.
1 Avocado
1/4 c. Plain Yogurt (I like Dannon or Greek)
2 T. tomato salsa
2 green onions, chopped
2 T. fresh cilantro or parsley, chopped (optional)
1/8 t. salt or to taste.
Cut the avocado in half and remove the pit. Spoon out the avocado flesh and place into a small bowl. Mash the avocado, when smooth, add the yogurt, salsa, green onion, cilantro or parsley, and salt to taste.
Turkey and Yam Spicy Tacos
http://allrecipes.com/recipe/turkey-and-yam-spicy-tacos/Detail.aspx
Ingredients
- 2-3 yams, peeled and diced
- 1 tablespoon olive oil
- 1-2 pounds ground turkey
- 1 cup chopped sweet onion
- 2 cloves garlic, minced
- 4 jalapeno peppers, seeded and minced
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1/2-1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1-11/2 cup tomatillo salsa
- 1/2 cup chopped parsley or fresh cilantro
- 16 warm flour tortillas
Directions
- Put the diced yam in 400 degree oven for about 20 minutes and roast. Before roasting pour on a little olive oil and kosher salt and pepper from a mill. You could just put it in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
- Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with cheese, Creamy Guacamole (recipe follows), lettuce, tomatoes, cilantro, etc.. Serve with the warm tortillas.
Pasta Pizza Casserole
- 2 pounds ground beef
- 1 large onion, chopped
- 2 jars (28 ounces each) spaghetti sauce
- 1 package (16 ounces) spiral pasta, cooked and drained
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 8 ounces sliced pepperoni
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
- Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.
- Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
- To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each). Taste of Home
- http://www.tasteofhome.com/Recipes/Pizza-Pasta-Casserole
Pita Bread
1 T. yeast
1 c. warm water
3 c. flour
1 t. salt
1/4 c. olive oil
Dissolve yeast in warm water and mix thoroughly with other ingredients. Knead dough for about 10 minutes or until smooth. Let it rise in covered bowl at 80 degrees about 1 1/2 hours. Divine into 5 pieces and roll into balls. Flatten the balls and roll them into thin circle about 8" around. Place on greaed cookie sheets. Let rise 30 minutes. Bake at 500 degrees for 5-8 minutes until light brown. Cool. Cut in half and fill.
1 c. warm water
3 c. flour
1 t. salt
1/4 c. olive oil
Dissolve yeast in warm water and mix thoroughly with other ingredients. Knead dough for about 10 minutes or until smooth. Let it rise in covered bowl at 80 degrees about 1 1/2 hours. Divine into 5 pieces and roll into balls. Flatten the balls and roll them into thin circle about 8" around. Place on greaed cookie sheets. Let rise 30 minutes. Bake at 500 degrees for 5-8 minutes until light brown. Cool. Cut in half and fill.
Curried Carrot Soup-Elisa
Curried Carrot Soup-Racheal Ray
Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
Coarse salt
1 cup sour cream (lowfat)
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces (optional)
*2 celery stalks chopped(I added these to make it healthier and more flavorful)
Directions
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim.
Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
Coarse salt
1 cup sour cream (lowfat)
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces (optional)
*2 celery stalks chopped(I added these to make it healthier and more flavorful)
Directions
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim.
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