tag:blogger.com,1999:blog-77949583532496440602024-03-05T02:33:37.901-08:00Cooking With Online FriendsRecipes submitted by online friends, food/nutrition articles, kitchen stories, devotionals, nuggets of fun, doodles and poetry. Wanna join us!Unknownnoreply@blogger.comBlogger157125tag:blogger.com,1999:blog-7794958353249644060.post-24242413724021194542015-10-27T10:30:00.000-07:002015-10-27T10:37:50.408-07:00PUMPKINS! It's Top Chef Meets Alice in Wonderland<div style="text-align: justify;">
<span style="font-size: large;">My cheffy friend, <a href="http://www.authordeanne.com/" target="_blank">Deanne Davis</a>, published a short story on kindle. And, of course, her heroine, Emma Gainsfield, had to be a chef. What else would she write about (that's actually a whole other post)? In any case, this little romp through space finds our hero, Emma, leaving her posh job on Planet Pumpkin for a more ... well, you'll have to read her adventure. As it so happens, we have the image link for you right here. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.amazon.com/gp/product/B0170G5VFA/ref=as_li_tl?" ie="UTF8&camp=1789&creative=9325&creativeASIN=B0170G5VFA&linkCode=as2&tag=sarahlayne-20&linkId=2IMGKDP63G64VCFN" rel="nofollow" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0170G5VFA&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=sarahlayne-20" height="400" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only 99 cents</td></tr>
</tbody></table>
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<img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=sarahlayne-20&l=as2&o=1&a=B0170G5VFA" height="1" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<span style="font-size: large;">And when you come to the end of Emma's grand escape from gangly pumpkin heads, there's a treat for you. Oh dear, why am I craving pumpkin cookies? </span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-5578374147340260882015-09-30T12:14:00.002-07:002015-09-30T13:25:20.491-07:00INDO SOUP: SOTO AYAM<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQl01ILqIQYWLif55Ui7K-5cTbXF9xwDZft7uRXJ24ZUQj9e6gG7b9qYuGD9I_WuoSV96g0Ghzz8kpowoqy2limI_H9oUWh4PJQZiMCnTfc6fON2IauGLsXqqNc0_p0Ikp_9ahW_ENAg/s1600/Soto+Ayam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQl01ILqIQYWLif55Ui7K-5cTbXF9xwDZft7uRXJ24ZUQj9e6gG7b9qYuGD9I_WuoSV96g0Ghzz8kpowoqy2limI_H9oUWh4PJQZiMCnTfc6fON2IauGLsXqqNc0_p0Ikp_9ahW_ENAg/s400/Soto+Ayam.JPG" width="400" /></a></div><span style="font-size: large;"></span><br />
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</span> <span style="font-size: large;">Soto Ayam is a family favorite, even my kids love it. And it's soooo easy. Soto Ayam is soup, but good enough for a complete meal. However, one must follow the simple steps to put this meal together.</span></div><br />
<div style="text-align: justify;"><span style="font-size: large;">First, in order, the ...</span></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5sINaHiCOrBGScIgpkCK-U_cvtg_DFPCWi51rUrlToLNbSrEXOv8VSeNh5nVc4SdRRkvgvubwWqiqM1IIaN2Y2el5Qm0lMgNWc5Im-wKtUjDnVhxd5tw4bzXsSE4jS3hR1KpBn99Xts/s1600/Vermicelli+Noodles.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5sINaHiCOrBGScIgpkCK-U_cvtg_DFPCWi51rUrlToLNbSrEXOv8VSeNh5nVc4SdRRkvgvubwWqiqM1IIaN2Y2el5Qm0lMgNWc5Im-wKtUjDnVhxd5tw4bzXsSE4jS3hR1KpBn99Xts/s200/Vermicelli+Noodles.JPG" width="147" /></a><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i><u>Ingredients</u></i></span><br />
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<span style="font-size: large;">1 pkg. Vermicelli (cooked)</span><br />
<span style="font-size: large;">Sprouts (raw)...</span><br />
<span style="font-size: large;">or Cabbage (cooked) </span><br />
<span style="font-size: large;">G</span><span style="font-size: large;">reen onions</span><br />
<span style="font-size: large;">Fried onions (not Durkey)</span><br />
<span style="font-size: large;">Lime</span><br />
<span style="font-size: large;">Hard boiled eggs</span><br />
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</span> <span style="font-size: large;"><b><i>The Chicken</i></b></span><br />
<span style="font-size: large;">4 legs</span><br />
<span style="font-size: large;">4 thighs</span><br />
<span style="font-size: large;">Chicken Bullion to taste</span><br />
<span style="font-size: large;">Cook chicken in about 6 cups of water with Bullion</span><br />
<span style="font-size: large;">Take cooked chicken out of pan</span><br />
<span style="font-size: large;">Sift the water through a strainer into a clean pan </span><br />
<span style="font-size: large;">De-bone chicken </span><br />
<span style="font-size: large;">Cut into wonderful big chunks, set aside</span><br />
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</span> <span style="font-size: large;"><i><b>The Soup</b></i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxGu0ZcC1frA5t8D71RoDFSzcEK4wBk7niPqMhDdLVW_Pfjc-t8SZ8N1888fNK2uMZ6O_1wk5LYuoLzh1G8Wum4INRCi5PhsRzQ33Av2MXvjuhOLTZCSdGCAglhcZfN1YpPDD5y4P2Jo/s1600/Soto+Ayam+Powder.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxGu0ZcC1frA5t8D71RoDFSzcEK4wBk7niPqMhDdLVW_Pfjc-t8SZ8N1888fNK2uMZ6O_1wk5LYuoLzh1G8Wum4INRCi5PhsRzQ33Av2MXvjuhOLTZCSdGCAglhcZfN1YpPDD5y4P2Jo/s200/Soto+Ayam+Powder.JPG" width="144" /></a><span style="font-size: large;">Water from the chicken</span><br />
<span style="font-size: large;">1 pkg. of Soto Ayam Soup Powder (to taste)</span><br />
<span style="font-size: large;">Add the chicken chunks</span><br />
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</span> <span style="font-size: large;">In your soup bowl add </span><br />
<span style="font-size: large;">(in order)</span><br />
<ul><li><span style="font-size: large;">vermicelli</span></li>
<li><span style="font-size: large;">sprouts and/or cabbage (or both)</span></li>
<li><span style="font-size: large;">green onions</span></li>
<li><span style="font-size: large;">the chicken soup</span></li>
<li><span style="font-size: large;">fried onions</span></li>
<li><span style="font-size: large;">squeeze lime juice over</span></li>
<li><span style="font-size: large;">peel and cut in half a hard boiled egg, place on side</span></li>
</ul><div><span style="font-size: large;">And there you have it: Soto Ayam, Indo style.</span></div><div><span style="font-size: large;"><br />
</span></div><div><span style="font-size: large;">Some people like to eat this with white rice. Just scoop rice into the bottom of bowl and add everything else on top of that.</span><br />
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</span> <span style="font-size: large;">Here's Our Indo Food Board</span><br />
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</span></div> <a data-pin-do="embedBoard" href="https://www.pinterest.com/AltenInk/indo-food-indonesian-dutch-indonesian-recipes/"data-pin-scale-width="80" data-pin-scale-height="200" data-pin-board-width="400"> Follow Alten Ink / Debby deQ's board Indo Food (Indonesian, Dutch Indonesian) Recipes on Pinterest.</a><!-- Please call pinit.js only once per page --><script type="text/javascript" async src="//assets.pinterest.com/js/pinit.js"></script> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-30490523553275563482015-09-29T01:33:00.001-07:002015-09-29T10:55:57.266-07:00CHEAP and EASY MEAL: PIZZA BREAD<div style="text-align: justify;">
<span style="font-size: large;">This is a really over the top fattening dinner. I make this when I'm tired and lazy, and I don't feel like cooking, and want something to eat, right now. </span></div>
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<span style="font-size: large;">It only takes a few minutes to put together and about 5-10 in the oven. Voila ... dinner is served. This ain't no diet food, but it's a diet for the wallet. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqGVxYJXX9fz3KhjJZzQNb0Fqu5V3J0R-8v5r7D1KWJMORml4DmDIKltoPViPlIAbHxjOmNq53YHqP8G8coWhyphenhyphen4YORO3W3VbdyI18CsGwPOP5MrnucLAn-ffjlFxiS6mFDDmyMzmKNdw/s1600/Ginger%2527s+Pizza+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqGVxYJXX9fz3KhjJZzQNb0Fqu5V3J0R-8v5r7D1KWJMORml4DmDIKltoPViPlIAbHxjOmNq53YHqP8G8coWhyphenhyphen4YORO3W3VbdyI18CsGwPOP5MrnucLAn-ffjlFxiS6mFDDmyMzmKNdw/s400/Ginger%2527s+Pizza+Bread.JPG" width="400" /></a></div>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Ingredients</span><br />
<ul>
<li><span style="font-size: large;">1 can of spaghetti sauce, the 99 cents one, </span></li>
<li><span style="font-size: large;">1 loaf of garlic bread from the bakery, the one with way too much garlic buttery goodness spread thick in the middle $1.50 </span></li>
<li><span style="font-size: large;">1 package of pepperoni $2.00 </span></li>
<li><span style="font-size: large;">1 bag of shredded cheese $2.50 </span></li>
<li><span style="font-size: large;">Onions</span></li>
<li><span style="font-size: large;">Bell peppers </span></li>
<li><span style="font-size: large;">Mushrooms, etc are all good too, use what's in the fridge. </span></li>
</ul>
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<span style="font-size: large;">Build a pizza: bread, sauce, cheese, meat, veggies, sprinkle some oregano and pop it in the oven (350º) until the cheese melts. Serves 6 easy! Serve it with salad so you don't have too much guilt! With the salad I can feed my family of 6 and have fed 8 of us for about $10 and everyone is full, fat, and happy. </span></div>
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<span style="font-size: large;">There's enough toppings for a second loaf! And if I serve on paper plates, all I have to clean is a cookie sheet! Woohoo!</span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">~Ginger Galloway</span><br />
<span style="font-size: large;">Author of <i><a href="http://www.amazon.com/What-I-Really-Want-Be/dp/1503185133/ref=sr_1_1?ie=UTF8&qid=1443515842&sr=8-1&keywords=ginger+galloway" target="_blank">What I Really Want To Be</a></i></span><br />
<span style="font-size: large;">Blogs at <a href="http://mommygalloway.blogspot.com/" target="_blank">The Ginger Bread House</a></span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-80354150096952964682015-09-20T14:42:00.004-07:002015-09-20T14:55:50.524-07:00How to Bake the Perfect Cheese Soufflé <div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAMCvuvT4CKiNZYA3D3gkv3KZZg_Tu898wZWOm_7eDFPVkCDhb7h_Qv694CZD0P8Bo061zY9EtMe_BY0ELKt5dXA03frsL8pfbmrpe_VkHuhrZqld4LW4PiH29dskCYnGEKjB43p8dDA/s1600/Cheese+Souffle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAMCvuvT4CKiNZYA3D3gkv3KZZg_Tu898wZWOm_7eDFPVkCDhb7h_Qv694CZD0P8Bo061zY9EtMe_BY0ELKt5dXA03frsL8pfbmrpe_VkHuhrZqld4LW4PiH29dskCYnGEKjB43p8dDA/s320/Cheese+Souffle.jpg" width="320" /></a><span style="text-align: justify;"></span><br />
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</span></span> <span style="font-size: large; text-align: justify;">OK, don’t panic!! It’s not that hard, it’s really delicious and is another one of those recipes that will knock people’s socks off when you say, “How about Cheese Soufflé for lunch?”</span></div>
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<span style="font-size: large;">My mother, now residing in heaven, liked Cheese Soufflé. When I was a surly teenager and doing a lot of the cooking for the two of us (she was a single working mom), we found this recipe and discovered we could make Cheese Soufflé just like any French chef, and so we did, with some regularity.</span></div>
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<span style="font-size: large;">I hadn’t made the Soufflé in a while and then, when I decided to try it again, I couldn’t find the recipe and realized I had passed it along to my daughter, Crissy, who lives in Texas with her family, when I gave her my mother’s cookbook. I emailed, she sent, and I’ve made it several times since, always successfully. If you don’t have a Soufflé dish, don’t worry about it. Just use any 2-qt. casserole dish and it will be fine. I did get myself one at Pic n’ Save (now Big Lots) and I have nice thoughts about my mom every time I make this. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i><u>Cheese Soufflé</u></i></span><br />
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<span style="font-size: large;">6 Tbsp. butter</span><br />
<span style="font-size: large;">6 Tbsp. flour</span><br />
<span style="font-size: large;">1<span style="font-family: 'Times New Roman', serif;">½</span> cups milk</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">6 large eggs separated</span><br />
<span style="font-size: large;">1 tsp. salt</span><br />
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<span style="font-size: large;">¼ tsp. pepper</span><br />
<span style="font-size: large;">¼ tsp. dry mustard</span><br />
<span style="font-size: large;">Dash cayenne pepper</span><br />
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<span style="font-size: large;">2 cups shredded cheese</span><br />
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<span style="font-size: large;">Ingredients 1-3 are step one. This, by the way, is called a “roux” pronounced “roo” as in Kanga and Roo from Winnie the Pooh.</span></div>
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<span style="font-size: large;">Melt the butter in a medium saucepan. Add the flour and cook this for several minutes over medium heat then start adding the milk, stirring constantly, a little at a time, and you’ll find you have a gorgeous white sauce. Remove from the heat, admire it, add your cheese (I like the Mexican four cheese blend which comes pre-shredded in a nice plastic bag in the cheese section of your market.) blend in till melted, and set it aside.</span></div>
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<span style="font-size: large;">6 large eggs separated. This is tricky as it’s hard to get the whites into the large electric mixer bowl without any of the yellow coming along. But YOU can do it! Put the yolks in a small bowl. Beat the whites in your mixer, with the salt, till they form stiff peaks. Set aside.</span></div>
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<span style="font-size: large;">To the yolks, add the pepper, dry mustard, and a dash of cayenne pepper if you have it. I’ve never had it, but hope springs eternal! Take your small whisk, beat this together and add it to the roux-cheese mixture.</span></div>
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<span style="font-size: large;">Now take your beaten egg whites, which are still stiffly peaking, and gently fold in the roux-cheese-egg yolk mixture a little at a time till it’s all combined. Do not use your mixer to blend these together as it’s too harsh and will ruin your perfect and practically finished soufflé.</span></div>
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<span style="font-size: large;">Pour your soufflé into your soufflé dish and make a top hat for it by making a circle about an inch or so deep in the soufflé and about an inch or so from the side of the dish. This is very classy and looks great when it’s finished.</span></div>
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<span style="font-size: large;">Now, you can bake your soufflé at about 370-375 for about 50 minutes and have a very crusty outside and creamy interior or you can bake it at about 335 centered in a pan of hot water for about the same amount of time, maybe 5-10 minutes more. This makes for a firmer texture with less crusty outside. Either way is terrific.</span></div>
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<span style="font-size: large;">Be sure everyone is ready to dine, napkin in lap, fork in hand, salad on the table, when you remove your soufflé from the oven. Bear it to the table with great ceremony and enjoy the applause, the admiration…….and the soufflé!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfwHOioNwo9vF3YbAAW2VIp-FL8ctx9lvZWj8sMyEvs74MbyJJrzkGYjGFXABLIyCqP2IxVZqeEzqa400ew88dTDe4O7p-erB-7qVba6kDaY3c4MtAj8MoneslmYw9T_BhcL_txvVTes/s1600/1194984475469717011ink_ff77_01_svg_med.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfwHOioNwo9vF3YbAAW2VIp-FL8ctx9lvZWj8sMyEvs74MbyJJrzkGYjGFXABLIyCqP2IxVZqeEzqa400ew88dTDe4O7p-erB-7qVba6kDaY3c4MtAj8MoneslmYw9T_BhcL_txvVTes/s320/1194984475469717011ink_ff77_01_svg_med.png" width="320" /></a></div>
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<span style="font-size: large;">Our chef, Deanne Davis, blogs at <a href="http://www.authordeanne.com/" style="text-align: center;" target="_blank">A Tablespoon of Love</a><span style="text-align: center;">. and her book, </span><i style="text-align: center;"><a href="http://www.amazon.com/Tablespoon-Love-Laughter-Cookies-Casseroles/dp/0615935702/ref=as_sl_pc_tf_cw?&linkCode=waf&tag=sarahlayne-20" target="_blank">A Tablespoon of Love, A Tablespoon of Laughter</a></i><span style="text-align: center;">, is available on</span><a href="http://www.amazon.com/Tablespoon-Love-Laughter-Cookies-Casseroles/dp/0615935702/ref=as_sl_pc_tf_cw?&linkCode=waf&tag=sarahlayne-20" style="text-align: center;" target="_blank"> Amazon</a><span style="text-align: center;">.</span></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-18422131890753334092015-09-14T11:43:00.002-07:002015-09-14T11:54:20.807-07:00How to Make a Healthy Grilled Cheese Sandwich<div style="text-align: justify;">
<span style="font-size: large;">I love spending an afternoon with my friend <a href="http://www.julieannecave.blogspot.com/" target="_blank">Julie</a>. She always whips up the perfect, healthy, lunch or snack. And then we go swimming right afterward. I'm up to 60 laps a day. No, really, I am! It's like the perfect days of summer.</span></div>
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<span style="font-size: large;">Here's Julie's healthy Grilled Cheese Sandwich. I videotaped it for <a href="https://youtu.be/R_yn8UkLO1Q" target="_blank">Youtube</a>.</span></div>
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<span style="font-size: large;">Visit our <a href="https://www.pinterest.com/AltenInk/grilled-cheese-recipes/" target="_blank">Grilled Cheese Sandwich Board</a> on Pinterest ... hundreds and hundreds and hundreds of different recipes. Who knew there were so many different ways we could conjure up Grilled Cheese? Right? Trust me, the pictures will make your mouth water, not at all cliche.</span></div>
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<a data-pin-board-width="400" data-pin-do="embedBoard" data-pin-scale-height="200" data-pin-scale-width="80" href="https://www.pinterest.com/AltenInk/grilled-cheese-recipes/"><span style="font-size: large;"> Follow Alten Ink / Debby deQ's board Grilled Cheese Recipes on Pinterest.</span></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script> </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7794958353249644060.post-6737547749525867002013-08-11T03:03:00.000-07:002015-09-15T00:39:19.281-07:00Cupcake, the Bulldog, Can Smell the SatayCupcake is no longer with us but we shall never forget her. She was a very talkative dog ... just trust me. Of course, we could never get her talking on video. <br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/LOjaScCH8c0?list=FLcsnN2TRjaevm5r6ENpqFIA" width="560"></iframe><br />
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And here's the recipe for <span style="color: purple; font-size: large;"><i><b>Satay </b></i></span><br />
<br />
Satay (or Saté)<br />
You'll need:<br />
10 lbs. chicken thighs (don't use the legs; cut away all the fatty parts of the thighs)<br />
<br />
<br />
<u>Ingredients for Marinade Sauce:</u><br />
<u><br /></u>
⅔ C. soy sauce<br />
1 Tbsp. lemon juice<br />
2 tsp. ground coriander<br />
1 large onion, chopped<br />
2 tsp. chicken bouillon<br />
7 cloves of garlic<br />
Marinade the meat and freeze, protected with aluminum foil<br />
<br />
<br />
<u>Ingredients for the Barbecue Sauce</u> (yes, more sauce: brush on while barbecuing)<br />
<br />
1 bowl (medium size breakfast cereal bowl) of sweet soya sauce<br />
3 Tbsp. sugar (we tried raw this time and it was pretty tasty)<br />
2 Tbsp. lemon juice (we used the juice of real lemons, like from our tree)<br />
2 Tbsp. vegetable oil<br />
1 Tbsp. granulated garlic powder<br />
<br />
<br />
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<u>Let's Cook</u></div>
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Cut chicken into bite-size cubes. Mix ingredients of
marinade sauce together and marinate the chicken. Refrigerate overnight. Put
about 5 pieces of chicken cubes on each bamboo skewer. Then mix the ingredients
of the barbecue sauce and baste chicken generously while on the barbecue. We
use a paint brush ... a clean one.<o:p></o:p></div>
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The cutting and the sticking takes a long time, but it's worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYj3___yP-aSm7NV119Gi32MEEipCqRZnmYWg_hiVPTZDFGyg2qf3jKjsdli_O3eEQfZ7DQkpnoVOfJjXbLkbFl-gStND7DudjbesuTyyWe8xJiJ3EoYHr0N0hH1Ne1rgmvuBEzNify9w/s1600/Satay.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYj3___yP-aSm7NV119Gi32MEEipCqRZnmYWg_hiVPTZDFGyg2qf3jKjsdli_O3eEQfZ7DQkpnoVOfJjXbLkbFl-gStND7DudjbesuTyyWe8xJiJ3EoYHr0N0hH1Ne1rgmvuBEzNify9w/s400/Satay.png" width="400" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-1759163558692902013-02-08T15:43:00.002-08:002013-02-08T15:58:53.151-08:00Fumi Salad<center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUlD4LcX2IFu2rrCBB6nZ1SgTt2kUCRp-fXLWkmaob_IKkwI8n64h0jXytDyMP2ZeA70X_rcdXnMRXcNcV7im2GQWgHKCRJVTMd8yH8Ewgx8NozWJQ-wFOrfC83u6AgrjjiYTUl4Q4gQ/s1600/Fumi+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUlD4LcX2IFu2rrCBB6nZ1SgTt2kUCRp-fXLWkmaob_IKkwI8n64h0jXytDyMP2ZeA70X_rcdXnMRXcNcV7im2GQWgHKCRJVTMd8yH8Ewgx8NozWJQ-wFOrfC83u6AgrjjiYTUl4Q4gQ/s320/Fumi+Salad.jpg" width="320" /></a></div>
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My friend, Jane, brought this amazing salad called Fumi Salad for my potluck birthday party. Best party ever! This salad is not only refreshing, tasty and healthy ... it's a meal unto itself. Here's the recipe:<br />
<br />
Ingredients <br />
1 head of cabbage, chopped <br />
8 green onions, chopped <br />
½ C. slivered or sliced almonds <br />
½ C. sesame seeds (about 2.5 oz.) <br />
2 pkgs. dried Ramen noodles (don't use the flavoring/seasoning in pkg.) <br />
<br />
Option: Add 2 cups of chopped cooked chicken for a main dish salad. And flax seeds can be substituted for sesame seeds.<br />
<br />
Directions <br />
In a large bowl, mix together chopped cabbage* and green onions. Toast almonds and sesame seeds, with no oil, until just browned. Right before serving, mix almonds and sesame seeds into salad; crush Ramen noodles and add to the salad. Add dressing and toss. Depending on the size of the cabbage, this should serve 10.<br />
<br />
Dressing <br />
1 C. vegetable oil <br />
6 Tbsp. rice vinegar <br />
3-4 Tbsp, sugar, to tast <br />
2 tsp. salt <br />
1 tsp. pepper <br />
<br />
Put all ingredients in a jar and shake thoroughly. <br />
<br />
<div style="text-align: left;">
*The benefits of cabbage: maintains strong bones in the elderly (as it's an outstanding source of Vitamin K), it's a very good source of fiber, vitamin B1, B2 and Omega 3 fatty acids which according to the American Heart Association is very good for the heart. I hear it will also do wonders for those of us entering the menopausal stage of our lives. So eat up. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-91128424087892872962012-08-15T15:42:00.000-07:002015-09-14T11:15:23.384-07:00Cookbooks On A Budget<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcookingwithonlinefriends.blogspot.com%2F2012%2F08%2Fcookbooks-on-budget.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-o7_T74Vx1K8%2FUCwpt2Y1hTI%2FAAAAAAAAElM%2F4cQksCWhFbw%2Fs1600%2Famazon%252Bcook%252Bbook.jpg&description=Cooking%20with%20Online%20Friends"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cNxULGY3kkm4SdXeVF0RY391-FiPSo3ndXitl7KYzKrEnhoQ3pYj5y1C9SefQOarIAmd3l9YkcKZBys3UU8Tdbxxy5uWNjCMfKEZ6CdIrhNdEG4QKJk8Rx9tWt0evK7Pp4QbbL3G16A/s1600/amazon+cook+book.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cNxULGY3kkm4SdXeVF0RY391-FiPSo3ndXitl7KYzKrEnhoQ3pYj5y1C9SefQOarIAmd3l9YkcKZBys3UU8Tdbxxy5uWNjCMfKEZ6CdIrhNdEG4QKJk8Rx9tWt0evK7Pp4QbbL3G16A/s200/amazon+cook+book.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.amazon.com/dp/B008C3W0XC/ref=as_li_tf_til?tag=sarahlayne-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B008C3W0XC&adid=1SDWSY2W33P952Q33076&&ref-refURL=http%3A%2F%2Fcookingwithonlinefriends.blogspot.com%2F" target="_blank">Buy Here</a></td></tr>
</tbody></table>
Cookbooks on a budget and apparently the recipes are too. Main dishes with 2 ingredients only? Check out <i>Scrumptious 2 Ingredient Main Dishes (Master Collection Scrumptious 2 Ingredient Soups, Salads, Main Dishes, Breads, Side Dishes, Desserts, Snacks, Dips & Appetizers).</i> It's $2.99 for your Kindle or if you're a prime member it's FREE. Win/win all the way round. <br />
<br />
*****<br />
<a href="https://www.pinterest.com/AltenInk/cook-books/" target="_blank">Check out our Cookbooks on Pinterest</a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-36588298130234882992012-04-23T10:10:00.001-07:002012-04-23T10:10:19.222-07:00Rotti Koekoes: Indonesian Steamed Sweet BreadIngredients<br />
<br />
5 eggs<br />
<div class="MsoNormal">
1<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅔ C. sugar</span></div>
<div class="MsoNormal">
<span>2 C. flour</span></div>
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<div class="MsoNormal">
<span style="font-size: large;"><span>⅓ <span style="font-size: small;">C. 7-Up or Squirt</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;">2 tsp. Ovalett</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;">1 Tbsp. rice vinegar</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;">Dash of salt</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;">2 Tbsp. vanilla or 2 8g vanilla flavored sugar</span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;">Directions</span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;">With electric mixer, mix eggs, sugar, vanilla, and salt for 15 minutes, then mix in flour and slowly pour in 7-Up/Squirt. Line a rice steamer with aluminum foil and pour in mixture. Fill steamer with water and preheat for 10 minutes. The lid needs to be covered with a kitchen towel from the inside out. steam for 1 hour on medium heat. Make sure you have enough water to steam for one hour. Do not open lid while steaming.</span></span></span></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSW-s21PPEbX97ZuRbaCY_gPp-v7bEsMCLmtICkXmUWnvN2ixmKO4Bp05Hdhyphenhyphen9lwJ77Or4L8MvRTkspQ7Epb1pMv64uGYFea6oAXOGUVDALBACTTkfZoTXCMxh6dW7x9m7zv-4tlRZnQs/s1600/rotti+koekoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSW-s21PPEbX97ZuRbaCY_gPp-v7bEsMCLmtICkXmUWnvN2ixmKO4Bp05Hdhyphenhyphen9lwJ77Or4L8MvRTkspQ7Epb1pMv64uGYFea6oAXOGUVDALBACTTkfZoTXCMxh6dW7x9m7zv-4tlRZnQs/s400/rotti+koekoes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rotti Koekoes Cupcakes</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;"> </span></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span><span style="font-size: small;"> </span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-41619468890629949452012-04-06T16:51:00.000-07:002012-04-06T16:51:29.725-07:00Turkey Sandwich with Pesto<b>Ingredients:</b><br />
Ciabatta or Foccacia rolls, cut in half (or other crusty roll.)<br />
Mayonnaise<br />
Pesto (I purchase prepared pesto)<br />
Turkey<br />
Brie (or other yummy cheese)<br />
<br />
<br />
<b>Directions:</b><br />
Spread bread generously with mayo and pesto—many, many layers of turkey on one side<br />
and cheese on the other. Broil open faced until cheese melts. Serve warm.<br />
<br />
<a href="http://en.wikibooks.org/wiki/Cookbook:Pesto" target="_blank">Recipe for homemade Pesto. </a><br />
<br />
Recipe submitted by Barbara Gildi and included in <a href="https://www.createspace.com/3472044" target="_blank"><i>If I Can Cook It You Can Cook It Cookbook. </i> </a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.createspace.com/3472044" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8jQogfY62RN8uS1cWAOejHUfoACyQ2Ti3c-CLLqKpZUvVS5K0h4Jh1HlT6-9j5cqjOHnSQH4-tdBnqBXBkFtOlr-T_UV_SrzKOtRknw4QYFiWBxDRn0D5Qm3216rPcXkZGkh6l7AKg4/s1600/If+I+Can+Cook+It.jpg" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-82504621077362131292012-03-06T23:34:00.005-08:002012-03-06T23:34:26.385-08:00Watermelon Fire and Ice Salsa<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKjbV4AK1iFlQlrt144GECzBkTMhuretikOk5_7CVU2_7gaYFaWAQLjG8nWSs6frm8LG3VgtG7jZMvJhVL4NYsZPHJQbzMulqHYKhzcYDLfCRbAQPvHnzRUPdFI5ACn-VCSUaspQJWRQ/s1600/Watermelon+Fire+and+Ice+Salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKjbV4AK1iFlQlrt144GECzBkTMhuretikOk5_7CVU2_7gaYFaWAQLjG8nWSs6frm8LG3VgtG7jZMvJhVL4NYsZPHJQbzMulqHYKhzcYDLfCRbAQPvHnzRUPdFI5ACn-VCSUaspQJWRQ/s320/Watermelon+Fire+and+Ice+Salsa.jpg" width="320" /></a></div>
<br />
<br />
<b>Ingredients</b><br />
<br />
3 cups chopped watermelon<br />
1/2 cup chopped green bell pepper<br />
2 Tablespoons fresh lime juice<br />
2 Tablespoons chopped fresh cilantro<br />
1 Tablespoon chopped green onions<br />
1 Tablespoon chopped Poblano pepper (may use jalapeno if you like hot peppers)<br />
1/2 teaspoon garlic salt <br />
<br />
Mix all ingredients well, enjoy with chips--or makes lovely summer accompaniment to fish,Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-32970950540603692482012-03-06T19:58:00.000-08:002012-03-06T19:58:35.240-08:00Mas HuniMas huni is one of the signature dishes of the Maldives. The name literally means "fish/coconut" (specifically scraped coconut), since tuna and coconut are the two main ingredients. It can be eaten at any time of day, but is particularly popular at breakfast. Maldivians typically eat mas huni with a flour-based flat bread called roshi, similar to a tortilla or chapati. Eating with their right hand, they use torn pieces of roshi to scoop up the tuna mixture. Of course, no one says you can't eat it with a fork or spoon!<br />
<br />
Mas huni (sometimes spelled as one word) is a versatile recipe. You can eat it alone or with roshi, or use it as filling for another dish. If you don't have a lime, a lemon will do in a pinch. Fresh or smoked yellowfin tuna is considered the best, but even Maldivians these days don't hesitate to use canned tuna for convenience. You can add other ingredients--pumpkin mas huni is a popular variation, adding about a cup of mashed pumpkin/squash.<br />
<br />
<b>Mas Huni</b><br />
<br />
<b>Ingrediens</b><br />
2 cans tuna (about 1 cup)<br />
1 cup freshly grated coconut (packaged unsweetened coconut will do if it's fresh)<br />
1 onion, finely diced (about 1/2 cup)<br />
3 small green chiles, chopped<br />
juice of 1 lime<br />
salt to taste<br />
<br />
<b>Directions </b><br />
Crush the onion and chiles together in a bowl with the lime juice and salt. (One recipe says, "Squeeze the onions until juices flow.") Flake the tuna into the bowl, add coconut, and mix well. Adjust seasoning if needed. Enjoy with roshi (flat bread). Makes 4 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-77738970043821619842012-03-02T16:46:00.000-08:002012-03-02T16:46:19.675-08:00Grandma's Bread Pudding, Brood KoekThis is my Oma's (grandma’s) recipe for Brood Koek which really translates to Bread Cake or Bread Cookie (I think). The closest thing in English would be Bread Pudding. This recipe is amazing and you really don’t have to use fresh bread.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiejc46TrQVCLa1vBY6ey-6XiO3TSVLttwMhRXpKRCLwQS1rC7VUIUelX_I0OwF26j3ssI43gSpTw11j10JzGlF-f-pgtCsVVe6B-j4xBTHNqvsA7gPDAp-cfu2gOMpd6n_0lCbifjb4/s1600/800px-The_bread_pudding_I_made_for_my_father_on_his_birthday.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiejc46TrQVCLa1vBY6ey-6XiO3TSVLttwMhRXpKRCLwQS1rC7VUIUelX_I0OwF26j3ssI43gSpTw11j10JzGlF-f-pgtCsVVe6B-j4xBTHNqvsA7gPDAp-cfu2gOMpd6n_0lCbifjb4/s320/800px-The_bread_pudding_I_made_for_my_father_on_his_birthday.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File:The_bread_pudding_I_made_for_my_father_on_his_birthday.jpg" target="_blank">Pic by Shawn Lea</a></td></tr>
</tbody></table>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<br />
7 slices white bread<br />
Dash of vanilla<br />
1 Liter milk (4 Cups)<br />
4 Tbsp. butter<br />
6 eggs<br />
½ C. raisins<br />
1 C. sugar<br />
Rum<br />
<br />
<span style="font-size: large;"><b>Preparation:</b></span><br />
<br />
Soak raisins in rum overnight. Cut bread into small squares and place in warm milk. Beat eggs; add sugar, vanilla, and butter to eggs. Mix all ingredients together. Bake at 350°F for 1 hour.<br />
<br />
Here’s a scripture while you work: "Now He who supplies seed to the sower and bread for food will also supply and increase your store of seed and will enlarge the harvest of your righteousness"<br />
(II Corinthians 9:10 NIV).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-12553559122001598522012-02-26T21:37:00.000-08:002012-02-26T21:37:54.536-08:00Chef Oscar Dog Works For His Treats<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrg4QN82i6ogpm77Myv7yRIum2oXFMo7JBbiRbEUKAXA-G5xV31gJU2HnMqH_3iuIO9n6mftxu8na8zkwUtYYupX9LsGstITAP206zm7AyCYJPMI74tZmSfHqvp68SRAtlFBafZY7Kqeo/s1600/The+Dog+Chef+Oscar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrg4QN82i6ogpm77Myv7yRIum2oXFMo7JBbiRbEUKAXA-G5xV31gJU2HnMqH_3iuIO9n6mftxu8na8zkwUtYYupX9LsGstITAP206zm7AyCYJPMI74tZmSfHqvp68SRAtlFBafZY7Kqeo/s400/The+Dog+Chef+Oscar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oscar Cooks up Trouble, and belongs to, <a href="http://maryricehopkins.blogspot.com/" target="_blank">Mary Rice Hopkins</a>.</td></tr>
</tbody></table>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-25391421979924939372012-02-22T13:06:00.000-08:002012-02-22T13:45:46.505-08:00Taco Soup<div style="text-align: center;"><b>From the Kitchen of</b></div><div style="text-align: center;"><b>Author Sandra Schoger Foster</b></div><div style="text-align: center;"><a href="http://www.amazon.com/gp/product/1404103503/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=sarahlayne-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1404103503" target="_blank">Daddy, Will You Dance with Me?</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=sarahlayne-20&l=as2&o=1&a=1404103503" style="border: none !important; margin: 0px !important;" width="1" /></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JZOSEZeujuWlCmOq0QnmDX-MyaKGgJEP9zVog8R7l4Mif1H1UrT8gfcXHkWzYlG0dCaIevh-QYvQ5yUI554wn8kgaAr9XgEukImdQjnWp5YHVktYBlTSgrDZwjPopPDtUjiX21h8v4Y/s1600/Taco+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JZOSEZeujuWlCmOq0QnmDX-MyaKGgJEP9zVog8R7l4Mif1H1UrT8gfcXHkWzYlG0dCaIevh-QYvQ5yUI554wn8kgaAr9XgEukImdQjnWp5YHVktYBlTSgrDZwjPopPDtUjiX21h8v4Y/s400/Taco+Soup.jpg" width="400" /></a></div>INGREDIENTS:<br />
1 lb. ground beef<br />
1 large onion<br />
1 can 15 oz Black beans <br />
1 can 15 oz White Northern beans<br />
1 can 15 oz Pinto beans<br />
1 can 15 oz white corn (or hominy) <br />
2 can 15 oz Rotel tomatoes w/chilis<br />
1 pkg Lawry's taco mix<br />
1 pkg envelope dry Ranch dressing<br />
<br />
<br />
DIRECTIONS:<br />
<ul><li>Brown ground beef in large skillet, break it up with large spoon as it cooks</li>
<li>Place beef mixture in big pot</li>
<li> Put cut-up onion in same skillet and brown, keeping the residue of the beef for onions</li>
<li> Place grilled onions in pot with beef mixture</li>
<li> Add to big pot, all canned goods above. Only drain black beans.</li>
<li> Water, keep adding as needed, also add can of beef or vegetable broth</li>
<li> Add the envelope dry Ranch dressing and envelope of Lawry’s Taco mix. Stir.</li>
</ul><br />
Let simmer for 20-30 minutes over medium/low heat. Stir occasionally.<br />
Serve with grated cheese or sour cream, and Santitas white corn chip<br />
<br />
Sandra's Blog: <a href="http://sandraschogerfoster.blogspot.com/" target="_blank">Sandee Says What? </a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-70028473952083607262012-02-15T18:53:00.000-08:002012-02-22T12:26:32.571-08:00Enchiladas Tacuba Style and Other Recipes by Author Pat Stockett Johnston<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJsR0gGuJZXsbY5eC48ALP1WoQqb54EQTNNV6vWlUw-EjUzK646bgye2-5sC_V0vvm_thOQ-b__6Bl0W2k8RIvvyluD9FzGo7QSM9HAtZDvXjXEZNdKOstvT-PmHpjvFF7t_hcXV994U/s1600/PatStockettJohnston.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJsR0gGuJZXsbY5eC48ALP1WoQqb54EQTNNV6vWlUw-EjUzK646bgye2-5sC_V0vvm_thOQ-b__6Bl0W2k8RIvvyluD9FzGo7QSM9HAtZDvXjXEZNdKOstvT-PmHpjvFF7t_hcXV994U/s200/PatStockettJohnston.jpg" width="138" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://patstockettjohnston.blogspot.com/p/my-books.html" target="_blank">Pat's Books</a></td></tr>
</tbody></table><li><a href="http://voices.yahoo.com/how-enchiladas-especiales-tacuba-style-with-10968206.html?cat=22" target="_blank">Enchiladas Especiales Tacuba Style with Poblano Chiles</a></li><li><a href="http://voices.yahoo.com/quick-easy-no-flour-bar-cookie-recipe-10524711.html?cat=22" target="_blank">Quick, Easy, No Flour Bar Cookie Recipe</a></li><li><a href="http://voices.yahoo.com/play-dough-recipe-using-betty-crocker-7905340.html?cat=25" target="_blank">Play Dough Recipe Using Betty Crocker Classic Jell Food Colors</a></li><li><a href="http://voices.yahoo.com/article/9375410/sauteed-swiss-chard-bacon-10976814.html?cat=22" target="_blank">Sauteed Swiss Chard Bacon</a></li><li><a href="http://voices.yahoo.com/sweet-spicy-pumpkin-pie-recipe-7523808.html?cat=22" target="_blank">Sweet Spicy Pumpkin Pie</a></li><li><a href="http://voices.yahoo.com/how-quick-easy-christmas-7331108.html?cat=22" target="_blank">Quick and Easy Christmas Pretzel Cookies</a></li><br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7794958353249644060.post-82095146119073700272012-02-04T22:07:00.000-08:002012-02-07T12:09:22.890-08:00Fresh Broccoli Toss Salad<div style="color: #45818e; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<i><b>Bring it to your Super Bowl party!</b></i></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKJvkKPORFTFHVWCR-lcmhn7toSsjQ5kgZWdnqy2T0e8Pl28qkGEcTjzsxmZTuxZfE5PYceNbmUDjhmvt6KBAYW9TPrfZT2WTWkouc2PNCShyphenhyphenAwErP-1yClT0ZMWbYDodSZZVCL9DRV0/s1600/Broccoli+Salad+Toss.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKJvkKPORFTFHVWCR-lcmhn7toSsjQ5kgZWdnqy2T0e8Pl28qkGEcTjzsxmZTuxZfE5PYceNbmUDjhmvt6KBAYW9TPrfZT2WTWkouc2PNCShyphenhyphenAwErP-1yClT0ZMWbYDodSZZVCL9DRV0/s320/Broccoli+Salad+Toss.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File:MayoBroccoliSalad.jpg" target="_blank">pic by jonathunder</a></td></tr>
</tbody></table>
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<br />
<b>For the Salad:</b><br />
5 cups of broccoli, cut up (about 2 bunches)<br />
¾ cup golden raisins<br />
1 cup sunflower seeds<br />
1 pound bacon, fried and crumbled<br />
½ cup (or less) red onion, thinly sliced<br />
<br />
<b>For the Dressing:</b><br />
1 cup mayonnaise<br />
1 tablespoon white or red wine vinegar<br />
¼ cup sugar<br />
<br />
<b>Directions:</b><br />
Combine all salad ingredients together.<br />
Combine all dressing ingredients together and mix well.<br />
Pour dressing over salad and mix well.<br />
Let set for a few hours before serving.<br />
<br />
<div style="text-align: center;">
<span style="color: #cc0000; font-size: x-large;"><b>*****~~*****~~*****</b></span></div>
<br />
Add a cup of soup and this is good for any season. The Broccoli Toss was submitted by Bobbi Gilde. You can find it, and other simple recipes, in our cook book, <a href="http://www.amazon.com/gp/product/1453723439/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=sarahlayne-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1453723439">If I Can Cook It You Can Cook It Cookbook.</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=sarahlayne-20&l=as2&o=1&a=1453723439" style="border: none !important; margin: 0px !important;" width="1" /><br />
<br />
<br />
<div style="text-align: center;">
<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sarahlayne-20&o=1&p=8&l=as1&asins=1453723439&ref=qf_sp_asin_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-19800525301004306112012-01-05T14:04:00.000-08:002012-01-05T14:06:43.325-08:00Public Domain Recipes: Banana Cake with Jelly Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjjg2ozpsNzLLWGD5x3hXwJyK4Z9U-h9_K0wkLUhhE3xXpZvLNJxM0K0tf5fwKkhXA4MQlcxTKW5v9qU3RwZPzBH_8_0JMPL5phdZs7iUiKrR7NFb1Kmv92qPliCqg_SX0SFmQ62J_O8/s1600/Almeida_J%25C3%25BAnior_-_Garoto_com_banana%252C_1897.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjjg2ozpsNzLLWGD5x3hXwJyK4Z9U-h9_K0wkLUhhE3xXpZvLNJxM0K0tf5fwKkhXA4MQlcxTKW5v9qU3RwZPzBH_8_0JMPL5phdZs7iUiKrR7NFb1Kmv92qPliCqg_SX0SFmQ62J_O8/s200/Almeida_J%25C3%25BAnior_-_Garoto_com_banana%252C_1897.jpg" width="146" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artist: <a href="http://commons.wikimedia.org/wiki/File:Almeida_J%C3%BAnior_-_Garoto_com_banana,_1897.jpg" target="_blank">Almeida Junior (1850-1899)</a></td></tr>
</tbody></table>
<b>Ingredients:</b><br />
<br />
1 cup flour<br />
2 teaspoons Royal Baking Powder<br />
2 tablespoons sugar<br />
1/4 teaspoon salt<br />
3/4 cup milk<br />
1 egg<br />
4 bananas <br />
<br />
Sift together the flour, baking powder, sugar and salt; add milk and beaten egg; mix well. Peel and scrape bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve with ...<br />
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<br />
JELLY SAUCE<br />
<br />
1 cup water<br />
2 tablespoons jelly<br />
1 tablespoon sugar<br />
1 teaspoon corn starch <br />
<br />
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add corn starch wet with a little cold water; boil 3 minutes.<br />
<br />
From the cook book, <i><a href="http://www.gutenberg.org/files/38193/38193-h/38193-h.htm" target="_blank">The New Royal Cook Book</a>,</i> online <a href="http://www.gutenberg.org/files/38193/38193-h/38193-h.htm" target="_blank">here</a>.<br />
Or get the Free copy for your <a href="http://www.amazon.com/New-Royal-Cook-Book-ebook/dp/B006IZ5PG0/ref=sr_1_fkmr1_2?s=books&ie=UTF8&qid=1323921891&sr=1-2-fkmr1" target="_blank">Kindle here</a>. <br />
<br />
<a href="http://www.amazon.com/gp/product/B006IZ5PG0/ref=as_li_qf_sp_asin_il?ie=UTF8&tag=sarahlayne-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B006IZ5PG0"><img border="0" src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&Format=_SL160_&ASIN=B006IZ5PG0&MarketPlace=US&ID=AsinImage&WS=1&tag=sarahlayne-20&ServiceVersion=20070822" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=sarahlayne-20&l=as2&o=1&a=B006IZ5PG0" style="border: none !important; margin: 0px !important;" width="1" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-17133422477327431462011-12-26T17:46:00.001-08:002011-12-27T00:17:42.806-08:00Parchment-Baked Salmon with Orzo or Brown Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIBM7Uj0zna0a5RozURtDunN7dWX6nni3sP4PuXh_2CvXpx24apqM_0PpxJvk54nLmsqhM8Bew0h6Ri7AP4PZVmzBLrTL_b78GOhDiePaYjHSFECk8FaOVN27VpJmUUYwAZqTKebHeEc/s1600/SalmonWithBorder.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIBM7Uj0zna0a5RozURtDunN7dWX6nni3sP4PuXh_2CvXpx24apqM_0PpxJvk54nLmsqhM8Bew0h6Ri7AP4PZVmzBLrTL_b78GOhDiePaYjHSFECk8FaOVN27VpJmUUYwAZqTKebHeEc/s200/SalmonWithBorder.jpg" width="200" /></a></div>
An invitation to Marilyn Woody's (my friend, mentor and author) lovely home means gourmet meals--breakfast, lunch and dinner. She has a wonderful knack of making gourmet, simple.<br />
<br />
On my last visit I was treated to an amazing baked salmon dinner and I even got to help.<br />
<br />
This baked-salmon recipe was published in the <a href="http://www.twincities.com/food/ci_17625793?source=rss&nclick_check=1" target="_blank">Detroit Free Press by Susan M. Selasky</a>. She gently warns us that the parchment paper cannot be replaced with aluminum foil. But I will also tell you that when Marilyn and I went shopping for the ingredients we could not find Orzo, so we used brown rice. I'm not sure what orzo is or what it tastes like but the brown rice was delicious.<br />
<br />
Here's the recipe for<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<i><span style="font-size: large;"><b>Parchment-Baked Salmon with Orzo or Brown Rice</b></span></i></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<span style="font-family: inherit; font-size: large;">Ingredients:</span><br />
<div class="MsoNormal">
1⅓ Cups uncooked Orzo or Brown Rice</div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">4 Salmon Filets (about 6 oz. each), skinned, de-boned and fat trimmed</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 small red onion, peeled and cut into strips</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">2 tomatoes, peeled, seeded and chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">16 Asparagus spears, washed, tough ends removed, cut in half diagonally</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Salt and pepper to taste</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Paprika to taste</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">2 Tbsp. dried dill</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 lemon cut in widges</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Olive oil for drizzling</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "Arial","sans-serif";">Directions:</span></span></div>
Cook Orzo or brown rice according to directions on package. Drain and stir to keep from sticking. Divide into four mounds and set aside. Preheat oven to 350 degrees.<br />
<br />
Tear off four 16-by-12 inch sheets of parchment. Fold the first sheet in half, then reopen. Place a mound of cooked Orzo or brown rice in the center on one-half of sheet. Top with a salmon fillet. Put ¼ of the onion, tomato and asparagus on the salmon. Season with salt, pepper and paprika. Sprinkle with dill.<br />
<br />
Fold the parchment in half and seal the edges by folding and crimping. Once the edges are crimped, the packet will have almost have a half-moon shape. Repeat the procedure with the remaining three parchment sheets.<br />
<br />
Place the packets on baking sheets and bake on the bottom rack until parchment is puffed and brown, 15 to 20 minutes. Place on plates and serve with lemon wedges and olive oil to drizzle on the salmon.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-3018585256850133202011-12-15T22:40:00.000-08:002012-03-05T03:33:05.404-08:00Grandma's English Trifle, A Christmas TreatEvery Christmas, when our writers' group meets for the last time of the year, our friend Marilyn graces the table with her Mom's famous English Trifle. It has become a tradition. Well, this year she got pretty busy with life, and our meeting place was sort of a last-minute thing, therefore, no trifle. But, she forked up the recipe for which I am forever grateful. So please, enjoy!<br />
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<b style="color: #cc0000;"><span style="font-size: x-large;">**********</span></b><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHN_7DxCiYZeRu01GNVtx2T3Rqrq6VTnpWHmDW2M4OPs_lEvP8dHjjDV-zsijP7PIRV5fjita_UPN6qAuiB-Hm7ua-SQ34VdGwVahTZ1kG9ahxWXQ0HqITqWT3DEeQnKQ_Mftw0UnOB7k/s1600/490px-Trifle_4layer.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHN_7DxCiYZeRu01GNVtx2T3Rqrq6VTnpWHmDW2M4OPs_lEvP8dHjjDV-zsijP7PIRV5fjita_UPN6qAuiB-Hm7ua-SQ34VdGwVahTZ1kG9ahxWXQ0HqITqWT3DEeQnKQ_Mftw0UnOB7k/s200/490px-Trifle_4layer.jpg" width="163" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File:Trifle_4layer.jpg" target="_blank">pic by Dlublink</a></td></tr>
</tbody></table>
<b>Ingredients: </b><br />
<br />
Jello (large size - any flavor) Strawberry or black cherry are good<br />
Lady Fingers or pound cake<br />
Jam or Jelly (any flavor) I like raspberry<br />
Wine (Non-alcoholic Ariel)<br />
Frozen strawberries or Berry Medley<br />
Fruit cocktail<br />
banana<br />
Peaches<br />
(I like fresh orange or tangerine too)<br />
Vanilla pudding (Bird pudding) or homemade<br />
Cool Whip - large size<br />
maraschino cherries (well drained)<br />
nuts<br />
Walnut bits<br />
Mint leaves<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWZUsPXpHfu2SxR4o42xuIWCo9m8aI2f9xGbLubMTxDNMxQdrgog6noqkkjVuPdqN6bPUwpSOddTmYJm0iWXZnz6HhZjSrTpq3w0Ee43lrXjMYRvG823lLPEpn0b3OpkhO8sotGn3e0c/s1600/PicturesAndVideo+280.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWZUsPXpHfu2SxR4o42xuIWCo9m8aI2f9xGbLubMTxDNMxQdrgog6noqkkjVuPdqN6bPUwpSOddTmYJm0iWXZnz6HhZjSrTpq3w0Ee43lrXjMYRvG823lLPEpn0b3OpkhO8sotGn3e0c/s1600/PicturesAndVideo+280.gif" /></a></div>
<br />
<b>Directions:</b><br />
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Split lady fingers and spread with jelly, drizzle with two tablespoons wine over this (to lighten).<br />
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Line a large glass bowl with lady fingers. Make jello according to recipe on box (using juice from fruit cocktail for part of liquid). Refrigerate until slightly thickened then pour over lady fingers. Let set until quite firm then add the fruit.<br />
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Over this pour the cooled pudding. Spread with Cool Whip and decorate with the maraschino cherries, nuts and mint leaves. Cover tightly with Saran Wrap and refrigerate until serving time. When serving use a long handled spoon that can reach to the bottom permitting each serving to have some of each ingredient.<br />
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My friend from England made this delicious dessert for us one Christmas. It has been a favorite in our family ever since. I sometimes make it for other special occasions and it never fails to receive raves.<br />
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<div style="color: #990000;">
<span style="font-size: x-large;"><b>*****</b></span></div>
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You can use lots of different kinds of fruit, I believe the term "trifle" came from English ladies using a trifle of this and a trifle of that. When I make it I usually put some jello, then some fruit, then more jello, etc. I use whipping cream instead of Cool Whip.<br />
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<b style="color: #45818e;"><span style="font-size: x-large;">***** </span></b><br />
<b>Ingredients </b><br />
1 cup butter<br />
1 cup sugar<br />
1 teaspoon vanilla extract<br />
1 teaspoon lemon extract<br />
5 eggs<br />
2 cups flour<br />
1 teaspoon Royal Baking Powder<br />
Reserve 2 egg whites for icing <br />
<br />
<b>Directions</b><br />
Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting, page 16, made with the two remaining egg whites.<br />
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<span style="color: #45818e; font-size: x-large;">***** </span><br />
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<br />
<i style="color: #38761d;"><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ornamental Frosting </span></span></b></i><br />
<b>Ingredients</b><br />
<blockquote>
1-1/2 cups granulated sugar<br />
1/2 cup water<br />
2 egg whites<br />
1 teaspoon flavoring extract<br />
1 teaspoon Royal Baking Powder </blockquote>
<b>Directions </b><br />
Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl. Spread on cake saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube, or, through a cornucopia, made from ordinary white letter paper.<br />
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<br />
You can read <i><a href="http://www.gutenberg.org/files/38193/38193-h/38193-h.htm" target="_blank">The New Royal Cook Book</a>,</i> online <a href="http://www.gutenberg.org/files/38193/38193-h/38193-h.htm" target="_blank">here</a>.<br />
Or get the Free copy for your <a href="http://www.amazon.com/New-Royal-Cook-Book-ebook/dp/B006IZ5PG0/ref=sr_1_fkmr1_2?s=books&ie=UTF8&qid=1323921891&sr=1-2-fkmr1" target="_blank">Kindle here</a>. <br />
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<a href="http://www.amazon.com/gp/product/B006IZ5PG0/ref=as_li_qf_sp_asin_il?ie=UTF8&tag=sarahlayne-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B006IZ5PG0"><img border="0" src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&Format=_SL160_&ASIN=B006IZ5PG0&MarketPlace=US&ID=AsinImage&WS=1&tag=sarahlayne-20&ServiceVersion=20070822" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=sarahlayne-20&l=as2&o=1&a=B006IZ5PG0" style="border: none !important; margin: 0px !important;" width="1" /><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-13886513623499277472011-11-15T11:14:00.001-08:002011-11-15T11:23:19.362-08:00Sweet Spicy Pumpkin PieIt's Thanksgiving season in the USA, that means Turkey, sweet potatoes, pumpkin pie and all the other trimmings. Cooking with Online Friends will hunt down the best homemade recipes. Here's one from author, <a href="http://patstockettjohnston.blogspot.com/" target="_blank">Pat Stockett Johnston</a> called <a href="http://www.associatedcontent.com/article/6178996/sweet_spicy_pumpkin_pie_recipe.html?cat=22" target="_blank">Sweet Spicy Pumpkin Pie. </a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.associatedcontent.com/article/6178996/sweet_spicy_pumpkin_pie_recipe.html?cat=22" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZRTG3zOTMr1JnAxYxoli1xgoO1lvrRS2vzR1v008WeBWCVPfAf4HdVFrlQ-iERGH2gOuX380FKwFjVjvON4FvSNVZ96UItkvNamgE-1Fq0JRshPj-X7Js8PTtetFiQA4RqOconWLiTo/s320/PatPumpkinPie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.associatedcontent.com/article/6178996/sweet_spicy_pumpkin_pie_recipe.html?cat=22" target="_blank">Pat's Sweet Spicy Pumpkin Pie</a></td></tr>
</tbody></table>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7794958353249644060.post-57020978576163067122011-11-09T14:14:00.001-08:002011-11-09T14:14:59.286-08:00Thanksgiving Traditions: Pumpkin Corn ChowderThis is a recipe from our cook book, <i><a href="https://www.createspace.com/3472044" target="_blank">If I Can Cook It You Can Cook It Cookbook</a>, </i>which is available on our <a href="http://www.g8press.com/" target="_blank">G8Press</a> online store as well as Amazon. It's good for the ego, I guess, to be on Amazon.<br />
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In any case, this is a recipe (a Thanksgiving Tradition) from Marilyn North. Marilyn actually throws a dinner party around this time of year that she calls "Chowder Fest." It started out as a potluck and has grown into quite the annual event--now only an invite gets you through her doors. Here's the recipe for . . .<br />
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<i><b><span style="font-size: large;">Pumpkin Corn Chowder</span></b></i></div>
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3 Tbsp butter or olive oil<br />
1 medium onion, peeled and chopped<br />
2 -3 garlic cloves, minced<br />
1/2 cup of well scrubbed sweet potatoes (cut into half-inch chunks)<br />
6 cups vegetable broth<br />
1 cup pumpkin puree<br />
1 cup corn, frozen or cut from the cob<br />
1/2 tsp dried thyme<br />
1/2 tsp crumbled dried sage<br />
1/2 cup light cream or half and half (you can also use low fat yogurt)<br />
Salt and freshly ground pepper to taste<br />
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1. Heat butter or olive oil in a large soup pot over medium heat; add onion, garlic and sweet potato. Saute, stirring to coat the vegetables with the butter until onion is translucent, just a few minutes.<br />
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2. Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered for 30 minutes, until sweet potato is tender.<br />
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3. Add pumpkin puree, corn and herbs. bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream and remove soup from the heat.<br />
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4. Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.<br />
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Serves 6: Marilyn serves this with a Winter Salad (also in the cookbook), fresh baked bread and for those carnivores out there, Trader Joe's chicken and spinach sausage is a great compliment to the chowder.<br />
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Happy Thanksgiving</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-22428211039744109732011-08-14T21:15:00.000-07:002011-09-05T15:27:50.256-07:00Recipe From Our Cookbook: Gluten-Free Buckwheat Pancakes<div style="font-family: Georgia,"Times New Roman",serif;">
<i><span style="font-size: large;"> Ingredients:</span></i></div>
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1 C. Buckwheat flour¹<br />
1 C. Oat flour¹<br />
½ tsp Celt Sea Salt<br />
2-3 Bananas²<br />
2C. Almond Milk³<br />
2tsp Coconut oil (liquefy)<br />
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Instructions: </span></span></i><br />
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Mash the bananas and add liquid ingredients, stir till well combined. Mix dry ingredients in a separate bowl. Add liquid ingredients to dry, mixing as you combine. Ladle mixture onto a hot, ungreased, nonstick griddle. The quantity you ladle will be about the size of the pancake. Watch closely as they will brown fairly quickly.
For variation, add fresh fruit to the individual pancake or into the batter. You can also add ground flax seeds or nutritional yeast.<br />
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Notes
¹ I like to make my own flour by buying the grains whole, and grinding them fresh and as needed in a coffee grinder I reserve for milling. There is some debate as to how gluten free oats are, since they are often processed in facilities that also process wheat, rye, and other grains.<br />
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² The bananas replace eggs, and function as a thickener. Two bananas are usually sufficient to thicken; three make for more banana flavor.<br />
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³ I make my Almond Milk fresh in the blender once or twice a week. It takes only a moment. The ratio of almonds to water is 1:3. One cup of almonds to three cups of water for example, makes about 4 cups of milk. Replace some of the water with ice if you want cold milk immediately. The milk will remain fresh in a glass jar in the fridge for about 4 days, maybe a bit more.<br />
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Leftover pancakes store well in the fridge and heat up nicely in the toaster. Enjoy!<br />
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Susan Skommesa from the cook book <a href="https://www.createspace.com/3472044%20" target="_blank">If I Can Cook It You Can Cook It Cookbook.</a>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794958353249644060.post-31670576978167632452011-06-16T14:37:00.000-07:002011-06-16T14:41:59.985-07:00Mokka TaartHere's Mom's recipe for Mokka Taart (Coffee Cake, sort of) requested by a few people. You can also find it in <a href="https://www.createspace.com/3472044" target="_blank"><i>If I Can Cook It You Can Cook It Cookbook</i></a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://www.createspace.com/3472044" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBazCZBiESjNIHLuSddINqX_n3PsWxhqIG5ILVeVl8gy-FLt45bPULO-gbi2spxtsvho0etxcyzhyphenhyphenLHsSXm8kKm13_mjYrkMsP8tnje0f5wciPWeV73lavt1n37Tt1WvYL6sD86mW0gk/s320/MokkaTaart.jpg" width="320" /></a></div><b>Ingredients:</b><br />
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10 eggs<br />
300 grams of sugar<br />
200 grams of all-purpose flour (or Silk)<br />
2 pkg. vanilla sugar<br />
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<b>Directions: </b>Separate yolk from egg. Mix yolk and sugar together for 20 minutes with an electric mixer. Mix the white with vanilla sugar for 5 minutes and then mix in the flour. Now, gently, by hand, mix all the ingredients together (electric hand mixer is allowed). Bake in oven at 325 F for 40 minutes. Cool on rack. Cut in half only after it's cooled.<br />
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<b>Filling for Cake:</b> (Do this the night before.)<br />
Strawberry jam, enough to spread across the whole cake. Add rum to taste and refrigerate.<br />
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<b>Cake Frosting:</b><br />
115 grams of butter or "I Can't Believe It's Not Butter"<br />
Confectioner's sugar (As much as your sweet tooth will allow.)<br />
1 tsp. instant coffee, melted in a little bit of hot water<br />
Rum (optional, but very tasty, unless you're using the jam/rum filling)<br />
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<b>Enjoy!</b><br />
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Recipe from: <a href="https://www.createspace.com/3472044" target="_blank"><i>If I Can Cook It You Can Cook It Cookbook</i></a>Unknownnoreply@blogger.com0