tag:blogger.com,1999:blog-21044185879932104842024-03-21T08:53:21.045-07:00Loving food, one recipe at a time!JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-2104418587993210484.post-38102169214425866272020-03-28T16:50:00.000-07:002020-03-28T16:50:41.425-07:00Eeeasy BBQ Franks and Beans<span style="font-size: small;">We're in the middle of a pandemic. You're living under a rock if you haven't heard of COVID-19 or novel coronavirus. Along with some other factors in our lives, we are spending a lot of time at home. This means social distancing from some of the people we love. No hugging! Check on your friends who are huggers. We are NOT ok!</span><br />
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<span style="font-size: small;">My husband, Jason, had a vision for this recipe using ingredients we have on hand. So this is a family friendly fridge and pantry dish. It's not just easy, it's "Eeeeasy" because it's not difficult and Easy Cheese is an ingredient. I grew up eating beans and franks. Or is is franks and beans? Either way, we ate franks and beans when I was a kid, so I was game!</span><br />
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<b>Eeeasy BBQ Franks and Beans</b></h3>
3 Hot Dogs, cut into bite sized pieces<br />
1/4 Cup Sweet Baby Rays Hickory & Brown Sugar Barbecue Sauce<br />
1 16 oz Can Bush's Country Style Baked Beans<br />
Easy Cheese<br />
Bread & Butter Pickles (optional)<br />
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Dice the hot dogs into bite sized pieces. Saute in a pan until golden brown. Add the baked beans and barbecue sauce. Cook until heated through. Serve with Easy Cheese and Bread & Butter Pickles.<br />
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Jason says, "Eat it in a roll or eat it in a bowl!" <br />
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<br />JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-34769069813799627322015-02-15T09:56:00.001-08:002017-06-22T20:04:07.799-07:00We call it Filling!<div class="separator" style="clear: both;">I<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">t's probably a locational thing. Some call it stuffing, some call it dressing. I come from Spring Grove, Pennsylvania of mostly German descent! We call it filling or occasionally stuffing! It doesn't matter if we stuff it into a turkey, it's still filling. Perhaps because it will fill up your belly! I was an adult before I had heard the word "dressing" to describe the side dish that we serve with a home cooked Sunday dinner!</span></div><div><br></div><div>Ours contains some very basic ingredients but it doesn't lack in flavor. Because it represents home, love and happiness, I can't remember when I learned to make this dish. I've just always known how! Is it an Emig or Dinges dish? I don't really know! Maybe it's a Spring Grove country living dish!<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><br></div><div>Filling</div><div>1 loaf of bread</div><div>1 stick of butter</div><div>1 medium onion</div><div>1-2 stalks of celery</div><div>2 big pinches of parsley</div><div>Salt & pepper</div><div>Milk</div><div>1 egg</div><div>Parsley for garnish</div><div><br></div><div>I buy a loaf of the most inexpensive sandwich bread available. If it's a new loaf, I'll let the slices sit out to dry a little before tearing the whole loaf into small pieces. This is a good kiddo or husband project!</div><div><br></div><div>Finely chop the onion and celery, equal parts of each. I use a food chopper to get them really small. Add the butter, onion, celery and two large pinches of dried parsley to a sauté pan. Simmer over medium heat for 10-15 minutes until the veggies are tender. If the butter cooks away, add a splash of water or chicken stock.</div><div><br></div><div>Sprinkle half of the cooked veggie mixture over the torn bread. Mix it together. Add the rest of the veggies and stir to evenly coat the bread.</div><div><br></div><div>Spray a 2 quart baking dish with oil to avoid sticking. Add the filling to the dish and bake in a 350* oven for 35-45 minutes. The top should be golden brown! </div><div><br></div><div>You could instead stuff it into a turkey or chicken at this point, but you're on your own! I don't care for it "in the bird" as we call it. </div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-70522841492012955042014-01-21T12:42:00.001-08:002014-01-21T12:43:00.281-08:00Pierogi Soup (with cabbage and sausage)<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">As promised, I have explored my tastebuds' imagination and invented a Pierogi Soup! It's really like runny buttery mashed potatoes with cabbage and sausage. How can that be wrong? Maybe someday I'll actually make my own pasta but in the meantime, this was pretty awesome. I used campanella pasta, which looks like baby conch shells. I have declared this soup the "Best thing I've ever made"! I won't make you wait...</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfijtRQ8BDL3fPaeUnNzJgW7fP5GejGAC2VRX04NbjWRyxinoGwkorwVE-lWJ7w_UAK3YjpUvxDvrYtisjtlq89S22xmcae_7bm_8xxXu5rUOYLmTy9DJKR0xJT_3ZqtYRi3uHgW9hXNp/s1600/IMG_4505%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfijtRQ8BDL3fPaeUnNzJgW7fP5GejGAC2VRX04NbjWRyxinoGwkorwVE-lWJ7w_UAK3YjpUvxDvrYtisjtlq89S22xmcae_7bm_8xxXu5rUOYLmTy9DJKR0xJT_3ZqtYRi3uHgW9hXNp/s1600/IMG_4505%5B1%5D.JPG" height="400" width="300" /></a><span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">2 Tbsp Extra
Virgin Olive Oil</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">8 Tbsp
Butter (1 stick)</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">2 Medium Sweet
Onions, diced</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 Small
Cabbage, diced</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">2 Cloves
Garlic, minced</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">6 large
potatoes, peeled and diced</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 Lb Sweet
Italian Sausage</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 Carton
Chicken Stock</span></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 Cup Heavy
Cream</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">2 Cups dry Campanella pasta</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">2 Cups Kale, diced</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">Salt and
Pepper</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">Remove the
sausage from the casings.<span style="mso-spacerun: yes;"> </span>Smash flat on
a baking dish and sprinkle with garlic salt and cayenne pepper.<span style="mso-spacerun: yes;"> </span>Bake at 375* for 30 minutes.</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13inhaZEwb_evnLs9dep4zP-JYJnW4b2VHMV0ZD0rrr-wsQkwIh2FHHhv-4-Ps_hECJhuWGXQujTv24yLDFFS15EZwtPrF_A3ayt8SjlLXs9DyAli88KyRiSK8isSyf6gd03CezpY2aIO/s1600/IMG_4506%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13inhaZEwb_evnLs9dep4zP-JYJnW4b2VHMV0ZD0rrr-wsQkwIh2FHHhv-4-Ps_hECJhuWGXQujTv24yLDFFS15EZwtPrF_A3ayt8SjlLXs9DyAli88KyRiSK8isSyf6gd03CezpY2aIO/s1600/IMG_4506%5B1%5D.JPG" height="320" width="240" /></a><span style="font-family: Verdana,sans-serif;">Sauté the
onions in olive oil and 2-4 Tbsp of butter (adding more if needed) in a medium
stock pot until caramelized.<span style="mso-spacerun: yes;"> </span>Add the
diced cabbage.<span style="mso-spacerun: yes;"> </span>Cook for a few minutes.<span style="mso-spacerun: yes;"> </span>Add the minced garlic and sauté briefly, it
must not burn!<span style="mso-spacerun: yes;"> </span>Add the potatoes (I used
a few gold and a few red).<span style="mso-spacerun: yes;"> </span>Add the
chicken stock plus enough water to cover. <span style="mso-spacerun: yes;"> </span>Bring to a slow boil.<span style="mso-spacerun: yes;"> </span>Simmer for 30 minutes.<span style="mso-spacerun: yes;"> </span>Add the remainder of the butter.<span style="mso-spacerun: yes;"> </span>Using a handheld potato masher, slowly mash
the potatoes while slowly pouring in the heavy cream.<span style="mso-spacerun: yes;"> </span>Leave the soup as chunky as you prefer, I
mashed about half of mine.<span style="mso-spacerun: yes;"> </span>Season with
salt and pepper.<span style="mso-spacerun: yes;"> </span>Remove the sausage from
the oven and cut into bite-sized pieces.<span style="mso-spacerun: yes;">
</span>Add the sausage to the soup.<span style="mso-spacerun: yes;"> </span>Add the pasta. Last but not least, add my favorite soup ingredient...the kale. Make sure to wash it good. You don't want any bugs in your heavenly mashed potato soup. Reduce
heat and simmer on low until pasta is soft or you are ready to serve!</span></div>
JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-55233808392686842852014-01-04T09:29:00.000-08:002015-02-15T09:40:33.525-08:00Potato Cakes<span style="font-family: Verdana,sans-serif;">Most things I think I don't like to eat, if I try again, chances are I'll become obsessed with it! Kind of like, most things I worry about never happen anyway!</span><br>
<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooFtYBvxLPZmDB4v_4IgjzwZ5-oPz7q_eLqBa1BMJBzrzymClJ6WT7a6fWyFMXWgaCZwTiBG0J1N9GEjbc1iOtzVD4IXwamwYCPrOnBNMYC587Yd2kbNuqSkf_gkvE4F4CyqqJEL7S4p0/s1600/potato+cakes+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooFtYBvxLPZmDB4v_4IgjzwZ5-oPz7q_eLqBa1BMJBzrzymClJ6WT7a6fWyFMXWgaCZwTiBG0J1N9GEjbc1iOtzVD4IXwamwYCPrOnBNMYC587Yd2kbNuqSkf_gkvE4F4CyqqJEL7S4p0/s320/potato+cakes+(8).JPG" width="240"></a></div>
<br>
<br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">The lesson here? If at first you don't succeed, try and try again! Potato cakes are one of those foods. When I was a kid, I didn't turn my nose up to much. My parents passed onto me a love of food. </span><br>
<br>
<span style="font-family: Verdana,sans-serif;">Even still, I would turn my nose up to potato cakes. Mashed potatoes mixed with other yummy goodness and fried. I was young. I was stupid. Now, my husband and I get excited about a meal if there's a chance of leftover mash taties because we know there are potato cakes in our future!</span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">Mom gave me the basic recipe. It's hard to mess these up! You can add or take away to your preference, the base is always the same. Leftover mashed potatoes, flour and egg.</span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">2 Cups Leftover Mashed Potatoes</span><br>
<span style="font-family: Verdana,sans-serif;">1 Egg</span><br>
<span style="font-family: Verdana,sans-serif;">1/2 Medium Onion (diced small)</span><br>
<span style="font-family: Verdana,sans-serif;">2 Tbsp (heaping) Flour </span><br>
<span style="font-family: Verdana,sans-serif;">Parsley</span><br>
<span style="font-family: Verdana,sans-serif;">Salt and Pepper</span><br>
<span style="font-family: Verdana,sans-serif;">Oil for frying</span><br>
<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WzXF-hQMwp6B45Wcy9nSFpjS30_UWu_epjUkxTbGT4fLW4isNDEIFI0NoWfOGE1bmFl25N0VRHphkERlk0C1qdXnBCZakh6CNI0u6tuJfYoS2i5VKAmCpkaaeEhaVd6yfGOI3q2pouYg/s1600/potato+cakes+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WzXF-hQMwp6B45Wcy9nSFpjS30_UWu_epjUkxTbGT4fLW4isNDEIFI0NoWfOGE1bmFl25N0VRHphkERlk0C1qdXnBCZakh6CNI0u6tuJfYoS2i5VKAmCpkaaeEhaVd6yfGOI3q2pouYg/s320/potato+cakes+%25282%2529.JPG" width="240"></a><span style="font-family: Verdana,sans-serif;">I store my leftover mash taties in a plastic container larger than needed and mix the cakes right in there. To the cold potatoes, add the egg, onion, flour, big pinch of parsley, salt and pepper. I've also added garlic powder or ranch seasoning. The combinations are endless! A co-worker told me the other day that she adds her leftover corn. Whatever floats yer boat!</span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">Mix all ingredients. It should not be runny, it won't hold up while frying. If it's runny, add more flour. If it's dry (like cookie dough), you can add a splash of milk.</span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98sk01TimWU__i8sV5p7FWs9hmFohpXSy9Gg1bDiWlH-rFdLEWMJVOCyE6NJEQIzmDciRXEd2qvt-P9O5iwQi2X69QZVJCh3tLtwi6zfvHXSVog-4Fu8u_uIYwkYQ_RSTzhtCqGNySDWD/s1600/potato+cakes+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98sk01TimWU__i8sV5p7FWs9hmFohpXSy9Gg1bDiWlH-rFdLEWMJVOCyE6NJEQIzmDciRXEd2qvt-P9O5iwQi2X69QZVJCh3tLtwi6zfvHXSVog-4Fu8u_uIYwkYQ_RSTzhtCqGNySDWD/s320/potato+cakes+(5).JPG" width="240"></a><span style="font-family: Verdana,sans-serif;">My parents make these pretty big, about the size of your fist. I've been making them smaller, bite sized. It's all about preference. I think the small ones stay together better and are easier to turn. </span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">Heat oil in a frying pan. Drop by spoonfuls into the grease. Fry to a golden brown before turning. Continue frying both sides until they are nice and golden brown! Enjoy another taste of my childhood (that I didn't know I was missing)!</span><br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMhKLzUwu66S7YxwSzmHvC5kijMts4ohAImYjyRImJYpz8ArF4T3QMDdF7e8Em7K1ySaNyCMR4f0saYeoyhPxHVc5VX-N9JnfQbB_GOF_b846VObGEnAnPWOgZxkDtKsVsDRFEvqPn7c9/s1600/potato+cakes+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br></a></div>
<br>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-55732597434400566562014-01-03T17:42:00.001-08:002015-05-14T17:13:47.673-07:00Spaghetti Soup<div style="margin: 0px; padding: 0px;">
<div class="separator" style="clear: both; text-align: center;"><br></div>
<span style="font-family: Verdana,sans-serif;"><span style="-webkit-text-size-adjust: auto;">I grew up eating this soup! It reminds me of my childhood. It's one of Grandma Emig's recipes that Dad often made. I know that it makes my big sister Buffy smile too. I don't make it exactly like Dad. He doesn't add onions, and he adds the hamburger to the liquid after cooking the potatoes and cabbage. Plus, I add beef or chicken stock to EVERYTHING, so I added some beef stock.</span></span></div>
<div style="margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;"><span style="-webkit-text-size-adjust: auto;"><br></span></span></div>
<div style="margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;"><span style="-webkit-text-size-adjust: auto;">I'm a firm believer that cabbage makes everything better. This soup is no exception and never disappoints! Unfortunately I lost my mind this time and took no pictures! Next time I make it, I'll add pics! Promise!</span></span></div>
<div style="margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;"><span style="-webkit-text-size-adjust: auto;"><br></span></span></div>
<span style="font-family: Verdana,sans-serif;"></span><br>
<div class="text_exposed_show" style="display: inline;">
<div style="margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="background-color: rgba(255, 255, 255, 0);">1 </span><span style="background-color: rgba(255, 255, 255, 0);">Lb Ground Beef</span></span></span></div>
</div>
<div class="text_exposed_show" style="display: inline;">
<div style="margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Medium Onion (Diced)</span></span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">½ Head of Cabbage (Chopped)</span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">3 Cups Potatoes (Diced)</span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">1 Carton Beef Stock plus <span style="background-color: rgba(255, 255, 255, 0);">Water</span></span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">1 Qt. Tomato Juice</span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">14.5 Oz. Can Diced Tomatoes</span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">½ Lb Thin Spaghetti</span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">Salt and Pepper</span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">Sugar</span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;"><br></span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
<span style="font-family: Verdana,sans-serif;">Sauté the ground beef and onions in a large stock pot, breaking the meat up into bite sized pieces. Do not fry it brown. Add the cabbage, potatoes and beef stock. Refill the stock carton with water and add it to the pot, as many times as it takes to cover the cabbage and potatoes. Add the tomato products. Simmer until the cabbage and potatoes are tender. Add <span style="background-color: rgba(255, 255, 255, 0);">the spaghetti (broken into smaller sections). Salt and pepper to taste. Continue to simmer until the spaghetti is soft (the longer the better). The sugar is by preference and will depend on how tart the tomato products are. I don't think Dad adds sugar but I felt it needed some in my last batch!</span></span></div>
<div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;">
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">I hope you enjoy this family favorite as much as we do!</span></span></div><div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;"><font face="Verdana, sans-serif"><br></font></div><div style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin: 0px; padding: 0px;"><font face="Verdana, sans-serif">Updated photo!<br></font>
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JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-14014107779754056412013-10-07T19:11:00.003-07:002014-01-04T09:31:44.910-08:00Unstuffed Stuff Soup<span style="font-family: Verdana, sans-serif;">Here we are. It's been 10 months since my last recipe post! It's amazing how fast that happens. I've been a little busy with health issues, but I'm hoping that will all soon be behind me.</span><br />
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<span style="font-family: Verdana, sans-serif;">My great uncle Stan turned 75 this year! He was married to my great aunt Ruth. Stop me if you've heard this before. She died young, but not before having two amazing daughters who I love. Uncle Stan has 4 daughters who all held a birthday party for him this weekend. It was a beautiful day full of family, friends and food! He was happy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbd1dVimZdknhoeB4gZqLcDIrsVgRq5ZqD3Zql92xbnpbL4qTDDnVoZHwiRftzb4oo_gjgOg2I6ravwWYCgH000y5S8LBGg9ZOcj5kRr4RsK20NOFDX6AwH68tLXVkaC0coy2H5XA7mmM/s1600/DSC_0055.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/AVvXsEgHbd1dVimZdknhoeB4gZqLcDIrsVgRq5ZqD3Zql92xbnpbL4qTDDnVoZHwiRftzb4oo_gjgOg2I6ravwWYCgH000y5S8LBGg9ZOcj5kRr4RsK20NOFDX6AwH68tLXVkaC0coy2H5XA7mmM/s320/DSC_0055.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;">Food is good. It elicits comforting memories and helps to form new ones! Before the lids were off of the crock pots, Stan's grandson Nate had a full plate of kielbasi...the good stuff, the real stuff. Homemade. So good, you can't say kielbasa. It's kielbasi. I noticed Nate's sister Emily had a pile of them too! Their mom, my mom's cousin Lorrie, made her famous halupkies, known to most as stuffed cabbage. They are amazing.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1bsXFytfWRLkhXkJauG_AC1JgFJi6Jg0filDFoIUyOwFvQV2NkxnXNbX5SySGOVjgzqYGUSFeKHeqe3ICtsTiZhXeZ2Iv24KVi2iu3bjtfN8fQGAeFxGUTn8TQ08ks_LLlFQ3tInvjbw/s1600/DSC_0011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1bsXFytfWRLkhXkJauG_AC1JgFJi6Jg0filDFoIUyOwFvQV2NkxnXNbX5SySGOVjgzqYGUSFeKHeqe3ICtsTiZhXeZ2Iv24KVi2iu3bjtfN8fQGAeFxGUTn8TQ08ks_LLlFQ3tInvjbw/s320/DSC_0011.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;">And someone made pierogi casserole. There was pierogi casserole. If you've never had a homemade pierogi, you must. And it was in a casserole. I'll let you process that...</span><br />
<span style="font-family: Verdana, sans-serif;">I must locate this recipe. Mashed potatoes, dough and fried onions? If it's wrong, I don't wanna be right!</span><br />
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<span style="font-family: Verdana, sans-serif;">Why are we here?</span><br />
<span style="font-family: Verdana, sans-serif;">Right. I made something too! I learned a long time ago from Rachel Ray, you can make almost anything into a soup. I often envision making casseroles or other difficult dishes into a soup, because I'm lazy, and Rachel Ray is a pioneer. I have no desire to blanch and stuff a cabbage leaf, but I'll chop it into a pot for soup. Gasp ~ I should make Pierogi Soup!</span><br />
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<span style="font-family: Verdana, sans-serif;">Last week I decided to unstuff a pepper instead! I had some cabbage too, so I unstuffed that. It was beautiful and colorful. I shall call this Unstuffed Stuff Soup! </span><span style="font-family: Verdana, sans-serif;">I should mention that my great aunt
Grace adds sausage to her stuffed peppers. I stole that piece from
her. Her stuffed peppers are so amazing. I have never liked stuffed peppers, until I tried hers! Now I crave them. Her stuffed cabbage is pretty banging too. Not like Lorrie's halupkies because the Lazusky's come from a different county, but both are phenomenal! I don't know how you all can keep up with this rambling. I'm losing myself!</span><br />
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<span style="font-family: Verdana,sans-serif;">Unstuffed Stuff Soup</span><br />
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<span style="font-family: Verdana,sans-serif;">8 Cups Sweet
Peppers (red, yellow, green), approx. 6 large diced</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">2 Tbsp Extra
Virgin Olive Oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 Large
Sweet Onion diced</span></div>
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Cabbage, diced</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: Verdana,sans-serif;">1 Lb
Johnsonville Breakfast Pork Sausage Patties (Original flavor)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 28 oz Can
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 28 oz Can
Crushed Tomatoes</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;">1 28 oz Can
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Pepper</span></div>
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<span style="font-family: Verdana,sans-serif;">Mix the
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peppers.<span style="mso-spacerun: yes;"> </span>Continue to sauté until the
onions are translucent.<span style="mso-spacerun: yes;"> </span>Add the diced
cabbage.<span style="mso-spacerun: yes;"> </span>Add the tomatoes.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper, garlic powder,
parsley and brown sugar to taste.<span style="mso-spacerun: yes;"> </span>The
amount of brown sugar will depend on the tomatoes and your preference. I think the salt is important if you choose to add cabbage.<span style="mso-spacerun: yes;"> </span>Bring to a slow boil.<span style="mso-spacerun: yes;"> </span>Add rice, stirring often until soft.<span style="mso-spacerun: yes;"> </span>Reduce heat and simmer on low for at least
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<span style="font-family: Verdana,sans-serif;">Enjoy! </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-23235504344961557742012-12-08T11:30:00.002-08:002012-12-08T11:34:19.712-08:00Aunt Romaine's Pumpkin Rolls<span style="font-family: Verdana, sans-serif;">Many, many years ago, I decided that I'd be ambitious and make a pumpkin roll. This was before the days of smart phones...and the internet wasn't all it is now. I needed a recipe. What to do? I called Mom.</span><br />
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<span style="font-family: Verdana,sans-serif;">Mom remembered that Aunt Romaine and Dorty make pumpkin rolls so good that people buy them! So I called. Dorty and Romaine rattled off their recipe without hesitation. They had made so many, they knew it by heart. </span><br />
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</span> <span style="font-family: Verdana,sans-serif;">Aunt Romaine said to use fresh pumpkin. How do I do that? </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Next stop, a call to Gramma. </span>Cut a long neck pumpkin into 4 pieces, she said. Remove the seeds. Place in a baking dish with a little water. Bake until soft at 250 or 300. I remember like it was yesterday, she said "bake it til it's soft, but not too long, just till it’s soft when you stick it!" Scoop the pumpkin out of the shell.</span><br />
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</span> <span style="font-family: Verdana,sans-serif;">I've made so many pumpkin rolls since that day, I can't count! It is a Thanksgiving tradition, and my Aunt Rosie buys one every year. No matter how much I protest, she crams that money into my pocket or purse. I owe Aunt Romaine and Dorty royalties!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFiEjvdXDWO87yyhOSk486nHnYvx76-stJBrsOlBEA8IRcPHQOxVF71_Z9KQeeB_B4G3nYjzaY1_ayJOg9Y3Y4RXvvmYZgtCqEySzAmly_4BncZQdgBQItJRRhwQt5PKQ6JxgYnMtjL_u/s1600/Pumpkin+Roll+2012+(1).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFiEjvdXDWO87yyhOSk486nHnYvx76-stJBrsOlBEA8IRcPHQOxVF71_Z9KQeeB_B4G3nYjzaY1_ayJOg9Y3Y4RXvvmYZgtCqEySzAmly_4BncZQdgBQItJRRhwQt5PKQ6JxgYnMtjL_u/s320/Pumpkin+Roll+2012+(1).jpeg" width="320" /></a><span style="font-family: Verdana,sans-serif;">Thanksgiving Eve is often a late night, so I've added some shortcuts throughout the years. If you plan to make several, measure once! I measure one set of dry ingredients into a bowl, the rest into individual baggies. As the rolls are finished baking, I can move on to the next more quickly! Confession: this year I used canned pumpkin. They were good, and I don't think anyone knew the difference. I knew!</span><br />
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<span style="font-family: Verdana,sans-serif;">3 Eggs 1 Cup Sugar</span><br />
<span style="font-family: Verdana,sans-serif;">2/3 Cup Pumpkin ¾ Cup Flour</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tsp Baking Soda 1 Tsp Cinnamon</span><br />
<span style="font-family: Verdana,sans-serif;">½ Tsp Ginger (Optional) </span><br />
<span style="font-family: Verdana,sans-serif;"> or Pinch All Spice (this is my change)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W6SQJxXxY4vug4WNIy-J6Zxm3KZH0vIQ3BqGl8312m9QAvBaxdjuIoYgrDvGy7H-MYl3-HhCNRqDjk7dd4XVp59ArqCh0G9XRDPRYyGjQ7Ax0ugdndmrQfVU8KW0pLMHeMlJOPrFJiZK/s1600/Pumpkin+Roll+2012+(4).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W6SQJxXxY4vug4WNIy-J6Zxm3KZH0vIQ3BqGl8312m9QAvBaxdjuIoYgrDvGy7H-MYl3-HhCNRqDjk7dd4XVp59ArqCh0G9XRDPRYyGjQ7Ax0ugdndmrQfVU8KW0pLMHeMlJOPrFJiZK/s200/Pumpkin+Roll+2012+(4).JPG" width="200" /></a><span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Preheat oven to 350*. Mix all ingredients just until combined. Spray an edged cookie sheet</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> with cooking spray</span> (I use a Pampered Chef bar pan). Lay wax paper over cookie sheet, molding to fit. Spread the batter evenly onto the wax paper. Bake 15-20 minutes or until just golden brown. If you make several, the times will shorten as the pan is hotter. I use two pans, one is going into the oven as another is coming out.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRFuOIHzjYKksLo2ycac2hAbqYUoaeBIJ1kuIsP-JH_y4AwfYvphVzDK1Ei0aNOTzHqZ4S_tJ5F04bZcWLmhfKSx2Fqov5-c-hfsvZFYKV1hqIWjWhMC81pLbs_TU7ivVIL6Ihwe0tmzE/s1600/Pumpkin+Roll+2012+%25285%2529.jpeg" 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/AVvXsEidRFuOIHzjYKksLo2ycac2hAbqYUoaeBIJ1kuIsP-JH_y4AwfYvphVzDK1Ei0aNOTzHqZ4S_tJ5F04bZcWLmhfKSx2Fqov5-c-hfsvZFYKV1hqIWjWhMC81pLbs_TU7ivVIL6Ihwe0tmzE/s200/Pumpkin+Roll+2012+%25285%2529.jpeg" width="150" /> </a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCba8_RFrInxrFfOYOIVQSUqbqZ7ryJI_OaQalaA-mnHYkbZ4KB12lksrLFz03PWjOxLPi-rbtlqMNecgGalcpY2VwiYL_gQ9alDrfcmGlzHHB9A5B8U1JpDp1FIF1dYEb1n0QPB18qJfI/s1600/Pumpkin+Roll+2012+%25285%2529.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/AVvXsEjCba8_RFrInxrFfOYOIVQSUqbqZ7ryJI_OaQalaA-mnHYkbZ4KB12lksrLFz03PWjOxLPi-rbtlqMNecgGalcpY2VwiYL_gQ9alDrfcmGlzHHB9A5B8U1JpDp1FIF1dYEb1n0QPB18qJfI/s200/Pumpkin+Roll+2012+%25285%2529.JPG" width="150" /></a></td></tr>
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<span style="font-family: Verdana,sans-serif;">Lift the cake filled waxed paper from the cookie sheet to a flat surface. Cover with another sheet of waxed paper. Then cover with a tea towel. Flip it all over so that the tea towel is on the bottom and the cake is protected on the top and bottom by waxed paper. Roll it up. Once cooled, unroll and remove the top waxed paper. Evenly spread the filling (recipe below). Re-roll in the same direction. Wrap in waxed paper. Keep refrigerated.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauev1MIM5dOvs79zEwDhYH-8SY_9v4iFfuAy4F39utXSFOpPtOPDq1JDFo3lvGesB9_2FleNoC37ZM7QdM-4uKfM3SYrGzc-V7eI7FfQjaWLlSPWTonZv39abNRZGREF69mBcxM66N7cz/s1600/Pumpkin+Roll+2012+%25282%2529.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauev1MIM5dOvs79zEwDhYH-8SY_9v4iFfuAy4F39utXSFOpPtOPDq1JDFo3lvGesB9_2FleNoC37ZM7QdM-4uKfM3SYrGzc-V7eI7FfQjaWLlSPWTonZv39abNRZGREF69mBcxM66N7cz/s200/Pumpkin+Roll+2012+%25282%2529.jpeg" width="150" /></a><br />
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<span style="font-family: Verdana,sans-serif;"><b>Pumpkin Roll Filling</b> </span><br />
<span style="font-family: Verdana,sans-serif;">8 Oz Cream Cheese</span><br />
<span style="font-family: Verdana,sans-serif;">1 Cup Confectioners Sugar (10x)</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbsp Butter</span><br />
<span style="font-family: Verdana,sans-serif;">1 Container Cool Whip (Thawed)</span><br />
<span style="font-family: Verdana,sans-serif;">½ Tsp Vanilla Extract</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr2AOeOOkYtxUIQ-bdsJFvQrevFUapU8aK5L2p1W8nWg2pEsF1h4wNBf-X77jH4YOShHQe2oJFsVg95RkHXDJfCHr5SRk8Iifri75Cu2nbBjJR1D27ug4OT7ySwr-zsvtydN_7uhP1KTb/s1600/Pumpkin+Roll+2012+%25283%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr2AOeOOkYtxUIQ-bdsJFvQrevFUapU8aK5L2p1W8nWg2pEsF1h4wNBf-X77jH4YOShHQe2oJFsVg95RkHXDJfCHr5SRk8Iifri75Cu2nbBjJR1D27ug4OT7ySwr-zsvtydN_7uhP1KTb/s200/Pumpkin+Roll+2012+%25283%2529.JPG" style="cursor: move;" width="150" /></a><span style="font-family: Verdana,sans-serif;">Place the cream cheese, butter and confectioners sugar into a bowl. Microwave for 45 seconds. Stir until all three ingredients are combined. Add the vanilla and stir. When ready to frost the Pumpkin Roll, add the cold Cool Whip to the mixture and stir. Spread the filling evenly over the cake and re-roll.</span><br />
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<br />JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-57867322148549509632012-10-02T18:05:00.002-07:002012-10-02T18:45:28.306-07:00Tomato and Sweet Peppers Gazebo Room Bites<span style="font-family: Verdana,sans-serif;">I've shared my love for Gazebo Room Dressing before. If you missed it, check it out...here, <a href="http://jillievee.blogspot.com/2012/06/gazebo-room-dressing.html">http://jillievee.blogspot.com/2012/06/gazebo-room-dressing.html</a> </span><br />
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There's more. I neglected to mention the obsession I eat several times per week. All. Summer. Long.</div>
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<span style="font-family: Verdana,sans-serif;">These little beauties are grape tomatoes. Halved and seeded, just because I'm 12 years old and don't like seeds. Keep them if you're a grownup! They're just not my thing. Actually scooping them out with a strawberry huller makes a yummy little cavern for the Gazebo Room Dressing to nestle into.<span style="font-family: Verdana,sans-serif;"> See?</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2BZiSwhixbjPe7ys-OAgTZnhrZDwcubG9W8cEAfvws5-tx_LEPwqg6QqrQkEXdVxLuMsFOsus8YDXYcByFVsKRk1GimQZGCeMMjQwlWsr_L7tL1O8abcMnIjedDfRzgAfC2US7I_nfhf/s1600/Gazebo+Room+%283%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2BZiSwhixbjPe7ys-OAgTZnhrZDwcubG9W8cEAfvws5-tx_LEPwqg6QqrQkEXdVxLuMsFOsus8YDXYcByFVsKRk1GimQZGCeMMjQwlWsr_L7tL1O8abcMnIjedDfRzgAfC2US7I_nfhf/s320/Gazebo+Room+%283%29.JPG" width="240" /></a></div>
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Give the Gazebo Room a good shake, all the happy bits sink to the bottom when you're not looking! You can use Balsamic or Greek, both are wonderful. Squirt a little all over your tomato caverns. </div>
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<span style="font-family: Verdana,sans-serif;">Grab a few basil leaves out of your garden. Please tell me you have basil in your garden! Rinse the leaves and stack them. Slice into thin ribbons and sprinkle them about so there's a ribbon or two on each tomato!</span><br />
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Sprinkle with shredded mozzarella cheese. Sprinkle with salt and pepper if you like. I like!</div>
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Bake at 350* until the cheese is melted!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSnQ8QaLVLuchd5zRsei1lcn7FWy_R-a-OpbOR8IHvsBTPSV6bd-5dG97oWEzDYCphFh3yghM5spdbs50ABOOb8kcgjuOBVpLJMcNFWo0lhJYtcx8bVAiyQ5Hje4RZMdVgxl60dZz5KSi/s1600/Gazebo+Room+%282%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSnQ8QaLVLuchd5zRsei1lcn7FWy_R-a-OpbOR8IHvsBTPSV6bd-5dG97oWEzDYCphFh3yghM5spdbs50ABOOb8kcgjuOBVpLJMcNFWo0lhJYtcx8bVAiyQ5Hje4RZMdVgxl60dZz5KSi/s320/Gazebo+Room+%282%29.JPG" width="320" /></a>Since we have been very successful in our sweet pepper production these last few years, I've adapted this snack to include peppers! Same deal, halved (or quartered) and seeded. We pick them young so they'll cook quickly. Then a squirt of Gazebo Room and some basil ribbons. The only difference is the cheese. I prefer a yellow cheese. Mozzarella just doesn't seem to "go". I use Monterey Jack. For some reason I don't use shredded cheese on these, just tear the sliced cheese into small pieces. I have never claimed to make sense!</div>
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<span style="font-family: Verdana,sans-serif;">p.s. if you're grilling, just toss them on some aluminum foil a few minutes before the rest of your food is ready. If they're melty, they're ready!</span><br />
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JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com2tag:blogger.com,1999:blog-2104418587993210484.post-58628393932323667412012-10-02T17:26:00.000-07:002012-12-08T10:49:27.889-08:00German Potato Soup w/ Homemade Noodles<div>
<span style="font-family: Verdana,sans-serif;">I know I've said this before, repeatedly, but I created this recipe based on several I found online. Then toss in a pinch of family history! Speaking of family history, I fully intend to do some new Hengst family recipes soon. It's pumpkin time so I foresee pumpkin roll and pumpkin whoopie pies in our future!</span></div>
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<span style="font-family: Verdana,sans-serif;">My co-workers are often my motivation (guinea pigs) for new recipes. We celebrate birthdays with themes. One such theme was German food! It's a creamy potato soup with lots of bacon and homemade spaetzle noodles. This was a hit and has made many recurrences!</span></div>
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<span style="font-family: Verdana,sans-serif;">1 Pound Bacon, chopped</span><br />
<span style="font-family: Verdana,sans-serif;">2 or 3 Large Potatoes, diced (some finely diced)</span><br />
<span style="font-family: Verdana,sans-serif;">1 Large Sweet Onion, diced</span><br />
<span style="font-family: Verdana,sans-serif;">1 Carton Swanson Unsalted Chicken Stock</span><br />
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<span style="font-family: Verdana,sans-serif;">4 Cups Milk</span><br />
<span style="font-family: Verdana,sans-serif;">2 cups Heavy Cream</span><br />
<span style="font-family: Verdana,sans-serif;">Salt and Pepper, to taste</span><br />
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<span style="font-family: Verdana,sans-serif;">Directions</span><br />
<span style="font-family: Verdana,sans-serif;">Chop the bacon into 1/2" pieces, I use kitchen shears because cutting bacon is nearly impossible! Fry
the bacon pieces until browned. You may have to do this in batches if you double the recipe. Stir in the potatoes and onion. Cook 10
minutes stirring often, until onions are tender. Add chicken stock and continue 10
minutes.</span><br />
<span style="font-family: Verdana,sans-serif;">Add milk, cream and salt and pepper. Simmer 20 minutes, <span class="fbUnderline">without</span> boiling until potatoes are tender. Soup will be runny until you add the noodles. I've tried skipping the noodles, because honestly they are the hardest part of the recipe. I abandoned that idea quickly. This soup needs the noodles! And no, you can't just buy them. There's a secret ingredient!</span><br />
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<span style="font-family: Verdana,sans-serif;">Noodles</span><br />
<span style="font-family: Verdana,sans-serif;">2 Cups All-Purpose Flour</span><br />
<span style="font-family: Verdana,sans-serif;">2 Eggs</span><br />
<span style="font-family: Verdana,sans-serif;">1 Cup Water</span><br />
<span style="font-family: Verdana,sans-serif;">1 Pinch Salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 Pinch All Spice</span><br />
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<span style="font-family: Verdana,sans-serif;">Bring
a separate pot of water to a boil. I use a small sized saucepan because it's easier to corral the little noodles and scoop them out! Combine all ingredients together.
Drop by 1/4 cup into a potato ricer or spaetzle maker and squeeze
pasta strands into boiling water. Stir to break up the little guys. When they float to the top, scoop them out with a holey spoon...did I just say holey? I think the rest of the world calls it a slotted spoon. I can't be sure. I've even found myself asking for a "getter" when what I really need is a serving spoon. I am my mother, and I wouldn't change that for the world!</span><br />
<span style="font-family: Verdana,sans-serif;">Tangent, I'm back! Dump batch by batch into the
potato soup. Continue until all dough is used! This is super good warmed up the next day. The All Spice is good stuff! It's used in good spaetzle recipes and is the reason you MUST make your own noodles! Salt and pepper to taste. I feel strongly that potatoes need lots of salt, but salt at your own discretion!</span><br />
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<span style="font-family: Verdana,sans-serif;">I suppose you could skip the noodles and do like my Gramma did. She would fry the bacon and then sprinkle in some flour. She would stir it until all of the flour was dissolved. If she wanted a white potato soup she would add the milk pretty soon after. Sometimes she would make a brown potato soup and let the flour brown a bit before adding milk. Some of my best inventions happen by mistake. I wonder if that's where the brown potato soup comes from! No matter how you make it, enjoy!</span>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-85496413490006241762012-07-11T19:37:00.001-07:002012-07-12T09:13:51.993-07:00Grilled Chicken<div style="font-family: Verdana,sans-serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0AMwu-n5ZG-IJ8XUoQDyDDZlNwKGnxhHRuOZgi4eboHy5q1BADooIphyphenhyphenjb1jK8cEXptchJJMBuMVKqZMJuSYL2g42WtvJ7WAidux_UweVfIccla1GQu-NUy6akxytsjaOhGgKreB284h/s1600/Dad%2527s+chicken+071112+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0AMwu-n5ZG-IJ8XUoQDyDDZlNwKGnxhHRuOZgi4eboHy5q1BADooIphyphenhyphenjb1jK8cEXptchJJMBuMVKqZMJuSYL2g42WtvJ7WAidux_UweVfIccla1GQu-NUy6akxytsjaOhGgKreB284h/s320/Dad%2527s+chicken+071112+%25283%2529.JPG" width="320" /></a>Bo knows baseball, my Dad knows chicken!</div>
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Tonight he made the. best. chicken. EVER. His family has always made grilled chicken, basted with a buttery worcestershirey sauce like you'd find at a fire department chicken bbq! Pap had a big pit with a grill grate across it. We'd have cookouts and Pap, my Dad and my uncles would make the chicken. Memories. </div>
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Tonight he kicked it up a notch! The traditional recipe involves a lot of dumping and approximately goes like this!</div>
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1 Stick Margarine</div>
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1 Tbsp Vinegar</div>
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1/2 Tbsp Worcestershire Sauce</div>
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Salt and Pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlNV38nDDLdhuY5QzDiUEAGG0wT_MJZRwYmRI54ZrLo2TOIyFXYyZQbr4ilTGTSi3p-hsZT4vZA7pr_epp8JIKWlCF_ThG-8kvGdLbFBmJ8Yw6CBgRKYmX2oIZUQBBKchq2flTS_f8EhQ/s1600/Dad%2527s+chicken+071112+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlNV38nDDLdhuY5QzDiUEAGG0wT_MJZRwYmRI54ZrLo2TOIyFXYyZQbr4ilTGTSi3p-hsZT4vZA7pr_epp8JIKWlCF_ThG-8kvGdLbFBmJ8Yw6CBgRKYmX2oIZUQBBKchq2flTS_f8EhQ/s320/Dad%2527s+chicken+071112+%25287%2529.JPG" width="212" /></a></div>
<span style="font-family: Verdana,sans-serif;">Combine the ingredients in a small saucepan until the butter is melted. Taste it. It should make you gasp a little when you take a spoonful. That's how you know you have enough vinegar...don't worry, it'll cook off! Grill it, preferable over charcoal, basting with the sauce until it's done! This chicken makes me smile. It makes my belly smile. It's one of Pap Emig's legacies!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Vk1vGkBgQKe3KVY4g7ibSVCjscT6jkz3Y-uzmvxEd7wJ5jpLGm-_BX877vf4sWswK5p6tFm7saWwnF4VfJ0Vjx4M8phhl-WTSrr7GvSpraxrvePzL-o1lkM06eniGzPSlvSd2aKNXSao/s1600/Dad%2527s+chicken+071112+%25288%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Vk1vGkBgQKe3KVY4g7ibSVCjscT6jkz3Y-uzmvxEd7wJ5jpLGm-_BX877vf4sWswK5p6tFm7saWwnF4VfJ0Vjx4M8phhl-WTSrr7GvSpraxrvePzL-o1lkM06eniGzPSlvSd2aKNXSao/s320/Dad%2527s+chicken+071112+%25288%2529.JPG" width="320" /></a><span style="font-family: Verdana,sans-serif;">Tonight, my Dad, he changed things up a bit. Good changes. Happy changes! The title of this post does it no justice, but what else would you call it?</span><br />
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<div style="font-family: Verdana,sans-serif;">
1 Stick Margarine</div>
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1 Tbsp Vinegar</div>
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1/2 Tbsp Worcestershire Sauce</div>
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1 Tbsp Ketchup</div>
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Cayenne Pepper</div>
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Paprika </div>
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Sugar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-ceIgICPyVH86D4AvYvNNMuONQ3FkENtX2YNv_FzL9rq6eDbFGs3pQDwLWk-xKY0k9mjRBcxkFpzJVbDuTKjH7ZptX5aHyfr4GQM9atejm2XWXicMDTCK9CZ5oFvROLGUOiL9oUsZRKS/s1600/Dad%2527s+chicken+071112+%25282%2529.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/AVvXsEhM-ceIgICPyVH86D4AvYvNNMuONQ3FkENtX2YNv_FzL9rq6eDbFGs3pQDwLWk-xKY0k9mjRBcxkFpzJVbDuTKjH7ZptX5aHyfr4GQM9atejm2XWXicMDTCK9CZ5oFvROLGUOiL9oUsZRKS/s320/Dad%2527s+chicken+071112+%25282%2529.JPG" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Combine the ingredients
in a small saucepan until the butter is melted. Add a couple of shakes of the cayenne, more if you like it spicy. Add a couple of shakes of paprika. I think the paprika is more for color than taste. Taste it. It should
make you gasp a little when you take a spoonful. The rest is history! He took something that was already wonderful and turned it into an amazing sort of barbecue sauce. Love it! Love him!</span>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-73475380319703458432012-06-27T18:11:00.002-07:002012-06-27T18:11:49.375-07:00Summer Zucchini & Tomato Casserole<span style="font-family: Verdana,sans-serif;">Zucchini is about to be in overabundance. I'm okay with that! There are lots of recipes on Pinterest. And I have a few go-to goodies up my sleeve</span><span style="font-family: Verdana,sans-serif;">! This is one that I make a lot! Like several times a week all summer.</span><br />
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<span style="font-family: Verdana,sans-serif;">I made this one with my best girlie last week. It's zucchini, butter, tomatoes, cheese, more butter! You can't go wrong!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqX44RkCFbwqYxNZmYonmuKjw_v5XYwgo1jsoa1c3n3Rn4YWGRf7x4_4iEI9U7Q3FPGRrVuvtiB7cElR4GWeeSdXXqDpA1g9xN4XbR2zrc9n0I-TI7JkIr7w_oownIHj7K3vOc6Pw70gIG/s1600/Zucchini+Casserole+062112+%282%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqX44RkCFbwqYxNZmYonmuKjw_v5XYwgo1jsoa1c3n3Rn4YWGRf7x4_4iEI9U7Q3FPGRrVuvtiB7cElR4GWeeSdXXqDpA1g9xN4XbR2zrc9n0I-TI7JkIr7w_oownIHj7K3vOc6Pw70gIG/s320/Zucchini+Casserole+062112+%282%29.JPG" width="240" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgQSjoaL-AZnheXGakm1JcF7kwyzCa_Mq_oTYdFofD3ZqtEjlf3VzT2s6ORYMvdt7eqLCKTXxlihPD7114hyphenhyphen4-bW7IQHE9_uHYlCPOgqBzLLhGOAAJXr6xR17fsAEnra0uZdSM2vzVhSu/s1600/Zucchini+Casserole+062112+%281%29.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgQSjoaL-AZnheXGakm1JcF7kwyzCa_Mq_oTYdFofD3ZqtEjlf3VzT2s6ORYMvdt7eqLCKTXxlihPD7114hyphenhyphen4-bW7IQHE9_uHYlCPOgqBzLLhGOAAJXr6xR17fsAEnra0uZdSM2vzVhSu/s320/Zucchini+Casserole+062112+%281%29.png" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">A sprinkle of cheese mid-casserole never hurt anyone!</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloM7fESqt5HuaJTkwsWqg1S-_qjDjZ2Q6vN2pGy6vNmtEpiJ3YNd7xH1uDq6x4O_bXfk_06sv86T-d-4cwA90MSawqjeGxzcDAd_bR14ByNot1av47-mwOZ9dIm2wc3gpK9PZilp7pglr/s1600/Zucchini+Casserole+062112+%283%29.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloM7fESqt5HuaJTkwsWqg1S-_qjDjZ2Q6vN2pGy6vNmtEpiJ3YNd7xH1uDq6x4O_bXfk_06sv86T-d-4cwA90MSawqjeGxzcDAd_bR14ByNot1av47-mwOZ9dIm2wc3gpK9PZilp7pglr/s320/Zucchini+Casserole+062112+%283%29.png" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: xx-small;">Not very many breadcrumbs!</span></td></tr>
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<span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">2 Medium Zucchini</span><br />
<span style="font-family: Verdana,sans-serif;">2 Medium Ripe Tomatoes</span><br />
<span style="font-family: Verdana,sans-serif;">Butter or margarine</span><br />
<span style="font-family: Verdana,sans-serif;">Seasoned Breadcrumbs</span><br />
<span style="font-family: Verdana,sans-serif;">2 Cups Shredded Mozzarella Cheese</span><br />
<span style="font-family: Verdana,sans-serif;">Salt and Pepper</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span><br />
<span style="font-family: Verdana,sans-serif;">Using a mandolin, thinly slice the zucchini and layer in a 9 x 9 pan. Shannon called an audible and had me add a layer of cheese between the zucchini. When in doubt, add cheese! Dot the top of the zucchini with butter. Slice the tomatoes into approximately 1/4" slices and cover the zucchini. Cover the tomatoes with shredded mozzarella. Sprinkle the breadcrumbs over the cheese. Not too much, don't want to hide the cheese! Dot with butter again. Sprinkle lightly with salt and pepper!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26vhLZb6mymyUuFtEHje67L5v6szmRgDFzPG2uoa8qdpZFbjZPAekWAkfHFB-Y1WD3kxIbs1LBc3BlRXWS4GxBLBlSTgupRuF08gMq0zxH4wwQ8LwUvHLhkFrrtS00RnLRBqE3IfFnTf2/s1600/Zucchini+Casserole+062112+%284%29.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26vhLZb6mymyUuFtEHje67L5v6szmRgDFzPG2uoa8qdpZFbjZPAekWAkfHFB-Y1WD3kxIbs1LBc3BlRXWS4GxBLBlSTgupRuF08gMq0zxH4wwQ8LwUvHLhkFrrtS00RnLRBqE3IfFnTf2/s320/Zucchini+Casserole+062112+%284%29.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">We sorta ate it all before I remembered to take a picture. Sorry!</span></span></td></tr>
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<span style="font-family: Verdana,sans-serif;">Bake at 375*. The butter and tomato juices will run down through and bubble under the zucchini to make it soft. Bake for 25 minutes or until the top is golden brown! Smile!</span>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-26024801827063604532012-06-27T17:35:00.001-07:002012-06-27T17:52:20.191-07:00Gazebo Room Dressing<div style="font-family: Verdana,sans-serif;">
I love summer! If I had to pick 2 things that I love most, I'd say baseball and fresh veggies! And grilling. I'll have to have 3 things! Our grill was getting cantankerous after last summer and wasn't working well when we covered her for winter much sooner than I was ready. But alas, miracles do happen! I fired her up and she works! </div>
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If you have never had Gazebo Room dressing. You must. "Gazebo Room dressing and marinade. Your taste buds will never be the same". The jingle doesn't lie! It was invented right here in South Central Pennsylvania and was the house salad dressing of the Gazebo Room Restaurant in Harrisburg Pennsylvania until the owner's sons decided to bottle and sell it! The website shows that it's available all over the east coast, even as far as Texas. AND you can order online at www.gazeboroom.com. I am not receiving any reimbursement or free dressing for this endorsement. I'm just food obsessed! </div>
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<span style="font-family: Verdana,sans-serif;">Tonight I tossed a
bunch of veggies in the grill pan with some Gazebo Room Greek.
Mushrooms are the best because they absorb the yummy goodness. I used
onions, mushrooms, carrots and green beans! Cut the mushrooms in half and quarter the carrots (I use real ones, not "baby" carrots). The thicker the pieces, the longer the carrot will need to cook. Cut the tips off of the fresh green beans. Saute for 15 minutes or so over a medium grill until they start to soften up and brown a bit. I recommend adding the onions a little later or they'll burn. Like mine did...do as I say, not as I do!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzkJP-mToQmvD4j540gLBUCWPen8S7wgQ33qH-D9WRyvgRjERXBX0g-cIY-4Z_6Vs6iH91E3n-chjBqUYOZ1ORXkA9rX7XlfCdov2hLHlWVTBtUixvO28Pun0micfO0B7_7LD1qloaOpR/s1600/Grilling+062712+%281%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzkJP-mToQmvD4j540gLBUCWPen8S7wgQ33qH-D9WRyvgRjERXBX0g-cIY-4Z_6Vs6iH91E3n-chjBqUYOZ1ORXkA9rX7XlfCdov2hLHlWVTBtUixvO28Pun0micfO0B7_7LD1qloaOpR/s320/Grilling+062712+%281%29.JPG" width="240" /></a></div>
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<span style="font-family: Verdana,sans-serif;">It's also wonderful on chicken! Thaw and flatten some chicken tenders in a zipper bag. Then, dump some Gazebo Room Balsamic Vinaigrette (Greek is good too) in there for a few minutes while the grill gets hot. Grill for just a few minutes on each side. Easiest meal ever! </span><br />
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They also sell a Greek Lite version. I haven't tried it, don't really plan to. I never said I was a role model!</div>
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<span style="font-family: Verdana,sans-serif;">When my cucumbers come in, watch out! I'll be living on a salad of cucumber, tomato, basil, feta cheese and Greek dressing! My mouth is watering just thinking about it!</span><span style="font-family: Verdana,sans-serif;"> Oh and it's really good on grilled zucchini. Had that last night!<br />
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<br />JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com4tag:blogger.com,1999:blog-2104418587993210484.post-87537783045406780062012-06-25T19:16:00.000-07:002015-02-15T09:42:18.650-08:00Green Bean Casserole<span style="font-family: Verdana,sans-serif;">This is my version of Green Bean Casserole! I'm ashamed to admit that I was grown and married before I ever tasted a Green Bean Casserole. I wasn't impressed. I thought it was salty and runny. Then my brother-in-law's girlfriend Magan made it for a family holiday dinner. I liked it. I was inspired!</span><br>
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<span style="font-family: Verdana,sans-serif;">I compared a few recipes. I picked the parts of each that I like the most, blah bling blah...and I added cheese. </span><br>
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<span style="font-family: Verdana,sans-serif;">Confession: I can eat half of this recipe in one sitting. It's a vegetable though, so it's diet food! </span><span style="font-family: Verdana,sans-serif;">My casserole, my rules!</span><br>
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<span style="font-family: Verdana,sans-serif;">This is serious. Do not use canned green beans. I beg you! There's cheese and there's soy sauce. Plenty of salt! You will ruin this deliciousness with salty beans! None of us needs to retain extra water. </span><br>
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<span style="font-family: Verdana,sans-serif;">This ends today's public service announcement!</span><br>
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1 Bag Frozen Green Beans (16 oz steam bag) </div>
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1 Can Cream of Mushroom Soup</div>
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¼ Cup Milk</div>
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2 Tbsp Lite Soy Sauce</div>
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1 - 2 Cups Shredded Monterey Jack or Colby Jack Cheese </div>
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1 Small Can French Fried Onions</div>
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Pepper</div>
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Preheat
oven to 350. Microwave the bag of frozen green beans according to the
instructions on the bag. If not a steamer bag, it’s okay but the dish
will need to bake much longer. In a 9 x 13 baking dish, mix ¾ of the
soup with the milk and enough soy sauce to make it appear a light
caramel color. I'm guessing at the 2 Tablespoons. I actually shake the soy sauce about 6 to 8 times. Add the green beans and cheese, mix to combine. Give a couple of shakes of pepper. Cover
with a layer of French fried onions ~ don't skimp! Those puppies aren't cheap, so buy the store brand. They're exactly the same!</div>
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Bake
for 25-30 minutes, (15 minutes more if the green beans were frozen, even longer if they were fresh), or
until green beans are tender. Increase temperature to 400 until the
French fried onions are a golden brown.</div>
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<span style="font-family: Verdana,sans-serif;">Every time I see the broccoli in my
freezer, I think that one day I'll dare to make a Broccoli Casserole
with this recipe. If I do, you'll be the first to know!</span><br>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">This is the color of the "dressing". Like muddy creek water!</span></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sAfN2Nw9FUMsfo5FwwEmbZr1Tyex5Ec13mJPCvIPTNP2uwU_kNR50D4g-z293rD-V3xwdtyD-XLC9dJ8xox24m_wkOe6eEVp0BCSsXIKVeQh3Eenf6HCX7Rz7nL6zWi0Wzw1RqYU2HUi/s1600/Green+Bean+Casserole%283%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sAfN2Nw9FUMsfo5FwwEmbZr1Tyex5Ec13mJPCvIPTNP2uwU_kNR50D4g-z293rD-V3xwdtyD-XLC9dJ8xox24m_wkOe6eEVp0BCSsXIKVeQh3Eenf6HCX7Rz7nL6zWi0Wzw1RqYU2HUi/s320/Green+Bean+Casserole%283%29.JPG" width="320"></a></div>
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<br></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-74216967729215758502012-05-13T19:43:00.001-07:002012-05-13T20:32:10.870-07:00White Chocolate Fruit DipHappy Mother's Day to the old moms, new moms, soon-to-be moms, to those that love like a mom, and to those who wish they could be!<br />
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I have nothing profound to say about this recipe. It was passed on from a friend many years ago as a semi-sweet chocolate fruit dip and I altered it (go figure). I'm not sure what it is about recipes, it's a compulsion of mine to change at least one thing!<br />
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Don't get me wrong, the original version is off the chain! It is amazing with strawberries or bananas or graham crackers. I'm not sure that there's anything you couldn't dip in there! But, I'm not so much of a traditional chocolate girl. Gasp! I know! I don't hyperventilate when there are brownies in the building. I like chocolate, but it's not my fave. Give me savory any day!<br />
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I've found lately that white chocolate is a little more my speed. It's funny, Aunt Romaine cannot eat dark or milk chocolate but white chocolate does not make her sick. I was curious, so I did some research! White chocolate consists of cocoa butter, sugar, milk solids and salt. It does not contain cocoa solids. During the manufacturing process, the dark-colored solids of the cacao bean are separated from its fatty content. In traditional chocolates, the cocoa solids are added back in. Some people have a sensitivity or allergy to the cocoa solids and liqueur!<br />
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I changed this recipe from semi-sweet chocolate to white chocolate. Also instead of dipping it as usual, today I treated it as a sauce and served it drizzled over strawberry shortcake! I planned to try amaretto flavoring in place of the vanilla but I couldn't find it at our small local store. You could substitute strawberry fluff and make a pink fruity version. Wait, I just had a great idea...add some cinnamon chips with the white chocolate for a yummy twist! It would be so good drizzled over zucchini bread or pears!<br />
<br />
1 Bag White Chocolate Chips<br />
1 Small Can Sweetened Condensed Milk<br />
1/2 Cup Milk<br />
1 tsp Vanilla<br />
1 Jar Marshmallow Fluff (7 oz)<br />
<br />
Mix all but the fluff until combined using a Double Boiler (I improvise and place a glass bowl over a large saucepan with boiling water. Do not allow bowl to touch boiling water.) Continue whisking until the chips are dissolved. Add in the fluff and continue whisking until smooth. Store at room temperature for best consistency. This makes it a perfect picnic or camping snack because it doesn't hurt to let it sit out! Serve with strawberries, bananas, graham crackers, etc. Bananas are my favorite!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuC1AZzpDdYw5NTkOz_PlyPSjL02KaMDr5gyl4mq-PjjywgQDMBxhgIpDB4O_DUrYDcdskjidiUeITWRWpUHg5aHxKNwHMFcvx2rRiOPyLAk8Bw6K-j1jSbkOIjwNmHPM6LiTREIJrr_a/s640/blogger-image--1625305747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuC1AZzpDdYw5NTkOz_PlyPSjL02KaMDr5gyl4mq-PjjywgQDMBxhgIpDB4O_DUrYDcdskjidiUeITWRWpUHg5aHxKNwHMFcvx2rRiOPyLAk8Bw6K-j1jSbkOIjwNmHPM6LiTREIJrr_a/s640/blogger-image--1625305747.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEMkEu5eyU72K9ULKZ9qn0fpSPPYscotiXW5MSpysSYSQxkk0HJ1y9U0_JcVpJSxkhxa1rXBMOR5LCOoJm8Hs258xuvUzNrxhCxUpNuo-0W9xJas1HXiGWwH0ilmPLsFBdOX8lEsWwlEq/s640/blogger-image--1712438840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEMkEu5eyU72K9ULKZ9qn0fpSPPYscotiXW5MSpysSYSQxkk0HJ1y9U0_JcVpJSxkhxa1rXBMOR5LCOoJm8Hs258xuvUzNrxhCxUpNuo-0W9xJas1HXiGWwH0ilmPLsFBdOX8lEsWwlEq/s640/blogger-image--1712438840.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOsvQmBRFcQ2kXbVk9tXJL6hGE4FM11WY1-UtZApwW63rW3yK0o20vLFA9N95U8F7fKQJscBeCpnKdOGptgYHuKzW6hAPL4fjGo3zUhPVb-EiGiLRcyzICiAJR4FipVb016enPS-lVnS7/s640/blogger-image-1783473979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOsvQmBRFcQ2kXbVk9tXJL6hGE4FM11WY1-UtZApwW63rW3yK0o20vLFA9N95U8F7fKQJscBeCpnKdOGptgYHuKzW6hAPL4fjGo3zUhPVb-EiGiLRcyzICiAJR4FipVb016enPS-lVnS7/s640/blogger-image-1783473979.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojhhdZW2g7vqoDEle89dP3SM3-dDJ8ev5fa4sI_qY5l1ZfM4IqObHDxEzDoEagrEbeh1HhtrRfJd3UnR9zpHXgQmMSe8y_Amv5I1tFQKb0mDH0ftxVxYcQu5dOBVK4daYiaSA7nDZ_Xv9/s640/blogger-image-1940311051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojhhdZW2g7vqoDEle89dP3SM3-dDJ8ev5fa4sI_qY5l1ZfM4IqObHDxEzDoEagrEbeh1HhtrRfJd3UnR9zpHXgQmMSe8y_Amv5I1tFQKb0mDH0ftxVxYcQu5dOBVK4daYiaSA7nDZ_Xv9/s640/blogger-image-1940311051.jpg" /></a></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-85473714119380013222012-05-09T18:49:00.001-07:002012-05-09T19:54:45.033-07:00Individual Apple CrispFirst, let me say that I can take no credit for this dessert. Except for the part where I don't measure anything and use way too much sugar and butter! I owe it all to Iowa Girl Eats. I may have a food crush on her. Her version is only 250 calories. If you'd prefer that better-for-you version or if you would like some actual measurements, I won't be offended if you want to leave and make IGE's Individual Toffee Apple Crisp recipe instead. It can be found here... http://iowagirleats.com/tag/apple-crisp/<br />
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For all of you who stuck around, there's butter. And brown sugar. And very little measuring and a whole lot of dumping! We snack on these a lot at our house. I guess the diet-friendly part is that when it's all, it's all. That's very York County of me, I know. <br />
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Here goes!<br />
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1 Apple<br />
Half a spoonful of Flour, Sugar & Cinnamon (equal parts)<br />
Brown Sugar<br />
Quick Oats<br />
Cold Butter<br />
Toffee Bits<br />
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Preheat oven to 375*. Spray a small individual-sized baking dish with cooking spray. Peel and dice the apple into the baking dish. Toss with flour, sugar and cinnamon.<br />
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Next I get all lazy on this recipe. You "should" mix and combine and do the right thing by the remaining ingredients (including flour). I don't. <br />
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Here's what I do! Sprinkle some toffee bits over the apple pieces. I make sure there will be at least a few bits in each bite. Very scientific, I know! Next, sprinkle with the quick oats until the top is just covered and there's oats in the little nooks. Brown sugar, sigh. I crumble brown sugar over the top of the oats. It must cover the oats! Okay, next is the butter. It must be cold. I use a sharp knife and make extremely thin shavings until I've covered all of the brown sugar. My goal is to keep it to 1 tablespoon but it never happens. If you want diet food you're in the wrong neighborhood!<br />
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Bake for 20 minutes. Then I broil on low (about 6" from the broiler) to get a little crunch on the brown sugar. Do this for about 5 minutes. Do. Not. Walk. Away. You do not want to burn this wonderful caramelly crunchy sweet goodness! You'll know it's ready when the edges are bubbly and it makes a tapping sound when you tap it with a spoon.<br />
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We eat this from oven mitts. It's too good to wait, and that's just how we roll ~ renegades!<br />
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I realize that most of my posts are about soup. Today is no exception! Soup is one of my favorite things. It's comforting and brings back so many memories of cooking with my mom and dad. Chicken corn soup is one of the big ones and my all-time favorite. I remember my mom and aunts sitting at Gramma's kitchen table picking the meat from the bones. I remember my Aunt Mary picking the chicken neck. Aunt Sue eats the organs, blech! (I toss the neck, but only after I cook it for broth and the organs go straight in the trash!) I believe my mom went into labor with me on the way to Gramma's for chicken corn soup! </div>
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For many years, mom and dad, my sister and her family, and Jason and I would
visit Ocean City. On the first day of our trip, we would make a
big pot of chicken corn soup for the family to eat during the week. Every year at the Hengst family reunion, Aunt Betty and her family make
chicken corn soup for our whole family to share. There are as many as
200 Hengsts in attendance. I've heard that they put butter in theirs, but it may be an urban legend. I've tried it and it doesn't taste like Aunt Betty's! Speaking of the Hengst reunion, Linda says that Uncle June's turtle soup recipe is made the same as chicken corn, just with ground turtle and cloves. From Linda Sleeger-Williams:</div>
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"<span class="commentBody" data-jsid="text">He made it like chicken corn soup, except the meat was </span><span class="commentBody" data-jsid="text">ground turtle meat, and then
the cloves. That's what made it grey in color. So, cook turtle, diced
potatoes, corn, (he always liked shoe peg), hard boiled eggs, salt,
pepper, and cloves. I think what made it the best was the butcher kettle
he cooked it in. Maybe once he put some carrots in it."</span></div>
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It's funny how a food can be such an important part of your life, but somehow it is. Chicken corn soup is special to me. It's comforting, in more ways than one. I learned the make this soup the way my family always did. Over the years, I've made it my own. My aunts and mom add a can of creamed corn. You could, but I don't. Probably because I never remember to buy it! I add extra hard boiled eggs. The yolks break down and my broth gets creamy. Do not add the eggs if you intend to freeze it, they'll get rubbery! I set aside a big bowl to freeze before I add my eggs.</div>
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Today's version was especially good so I thought I'd update my recipe and share! Frozen or fresh corn is a must. I cannot stand canned corn! I used 5 ears of fresh corn and 1 bag each of white and yellow frozen corn. I cut the corn off the cob and then scraped the cob to get the extra juices. Then I tossed the empty cobs right into the soup to get every last bit of flavor. Around here, we have Cope's corn. It's almost as good as corn on the cob! I also add kluski noodles instead of regular egg noodles. They don't break down the way regular egg noodles do!</div>
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<span style="font-size: 14pt;">4-5 Chicken Leg Quarters or Bone-in
Breasts (or a whole chicken)</span></div>
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<span style="font-size: 14pt;">3 Bags Frozen White or Yellow Sweet
Corn</span></div>
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<span style="font-size: 14pt;">4 Large Diced Potatoes</span></div>
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<span style="font-size: 14pt;">6 Eggs Hard Boiled Chopped
(optional—doesn’t freeze well)</span></div>
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<span style="font-size: 14pt;">½ Bag Kluski Noodles</span></div>
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<span style="font-size: 14pt;">2 Cartons Swanson Unsalted Chicken
Stock</span></div>
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<span style="font-size: 14pt;">Chicken Bouillon or Chicken Base </span></div>
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<span style="font-size: 14pt;">2 Cups Chopped Fresh Parsley or ½ Cup
Dried Parsley</span></div>
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<span style="font-size: 14pt;">Salt and Pepper or Seasoned Salt </span></div>
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<span style="font-size: 14pt;">Cover chicken in water. Sprinkle with Salt and Pepper or Seasoned Salt (or Mrs.
Dash Table Blend for less salt) and boil for at least 1 hour or until tender
and juices are clear when stuck with a fork (or in a Crock Pot on low for at
least 6 hours). Remove meat from the
bone and tear into bite-size pieces.
Strain the broth for bones.
Return the meat to the broth. Add
the corn, potatoes and eggs. Add chicken stock (more or less to as needed for taste and liquid).
Add chopped fresh parsley or dried parsley. Simmer for 15 minutes. Bring to a boil. Add the noodles, breaking them into smaller
pieces. Cook according to package
instructions or until tender. </span></div>
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<span style="font-size: 14pt;">Taste the broth and add chicken base or salt as needed, or stock and water if needed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhy0N5jIFfYITPgInKhh2g0Fe_qaLqZm5VxEsJvCBsRrXUhv_Q4zL2CqzyGALtpP7TLHAGgvgJQfPZI1ZG6akiO8S6KMHdnTnZm828CHZ8B7B_IIK5NycH0yBMlTS4DUxwvRxJc16Xovn/s1600/032412+cooking+dandelions+%2822%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhy0N5jIFfYITPgInKhh2g0Fe_qaLqZm5VxEsJvCBsRrXUhv_Q4zL2CqzyGALtpP7TLHAGgvgJQfPZI1ZG6akiO8S6KMHdnTnZm828CHZ8B7B_IIK5NycH0yBMlTS4DUxwvRxJc16Xovn/s320/032412+cooking+dandelions+%2822%29.JPG" width="320" /></a></div>
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<span style="font-size: small;">My story starts on Friday, with dinner at Grammy's. She's not my Grammy, she's my great Aunt Grace (Hengst) Smith. I love to listen to Grace and Aunt Romaine as they talk about when they were kids. This week I learned that Uncle June used to steal bread out of the neighbor's bread box on the way home from school. Sounds like Uncle June was the mischievous one! Aunt Grace also loves to feed people. There is some mix of at least 15 of her kids, grandkids, brothers, sisters, nieces or nephews that come for dinner every Friday. I'm so thankful to have experienced dinner at Grammy's! </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXsA2nsdaQfWqd8bMzQakWtKKF3depwh41HqMLbj7uEMiChSUOK5qBMMk3I21eSeWzNlvYXY7OIchCoE4vVtGl2qzWNTb8XbE8_Iv6HbVepkL-3ALk3Lzo7hc3COqQJHyWh75BglvucA1/s1600/032312+picking+dandelions+%281%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXsA2nsdaQfWqd8bMzQakWtKKF3depwh41HqMLbj7uEMiChSUOK5qBMMk3I21eSeWzNlvYXY7OIchCoE4vVtGl2qzWNTb8XbE8_Iv6HbVepkL-3ALk3Lzo7hc3COqQJHyWh75BglvucA1/s1600/032312+picking+dandelions+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXsA2nsdaQfWqd8bMzQakWtKKF3depwh41HqMLbj7uEMiChSUOK5qBMMk3I21eSeWzNlvYXY7OIchCoE4vVtGl2qzWNTb8XbE8_Iv6HbVepkL-3ALk3Lzo7hc3COqQJHyWh75BglvucA1/s200/032312+picking+dandelions+%25281%2529.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpPTpbBcQgw4AWg58vfBnYJA1mJ9s6hyphenhyphenev2umzHVld5CB2j1jj-fMcK9287iefrJpQ4qD_UC-J2wmWt7HmrzVCb_QY8o4NPXCH6I9X5Q9VbcX8le1_6MyV8onzqN45RWxPkLlgmBsfKQW/s1600/032312+picking+dandelions+%281%29.png" 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/AVvXsEikpPTpbBcQgw4AWg58vfBnYJA1mJ9s6hyphenhyphenev2umzHVld5CB2j1jj-fMcK9287iefrJpQ4qD_UC-J2wmWt7HmrzVCb_QY8o4NPXCH6I9X5Q9VbcX8le1_6MyV8onzqN45RWxPkLlgmBsfKQW/s200/032312+picking+dandelions+%281%29.png" width="150" /></a><span style="font-size: small;">Uncle Don mowed early in the week so we weren't sure what the
dandelion bounty would be. We did great! Mom's cousin, John Hengst
came for dinner this week. He helped Aunt Romaine and I dig for dandelions! </span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx9IF_pqAges-0liXLuulumcDkReCjs7Qro9jZZB2N7D-tqXa40g7O5_AdtzvKBE4YOGydDmMrxNHiXez7j06QGVCOSjTT85dddQEw-wroDnqr9ix7mBOXgSus2NtPzSP3F3WBiKDj0Py/s1600/032312+picking+dandelions+%282%29.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx9IF_pqAges-0liXLuulumcDkReCjs7Qro9jZZB2N7D-tqXa40g7O5_AdtzvKBE4YOGydDmMrxNHiXez7j06QGVCOSjTT85dddQEw-wroDnqr9ix7mBOXgSus2NtPzSP3F3WBiKDj0Py/s200/032312+picking+dandelions+%282%29.png" width="150" /></a></span></div>
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<span style="font-size: small;">PICKING AND
CLEANING THE GREENS</span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Using a paring knife, cut down into the dirt
around the young dandelion at an inward angle.
Peel the lower "ugly" leaves and dirt away with the paring
knife and cut the very bottom of the root away, being careful to keep the plant
intact. If the leaves come loose, it's okay.
It's also okay if there are buds down close to the roots. These are
edible! </span></span></div>
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<span style="font-size: small;">On Saturday, Mary and I learned to cook the dandelion greens with hot bacon dressing, served over fried potatoes. It was such a great way to spend a rainy afternoon with two
of my favorite girls! We laughed, we cried. It was </span></div>
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<span style="font-size: small;">special!</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcldps3i1K6IpQh6CNdbL1fyqLhihdpn36kBeldFE8lRq56iKvZccrkwpOJRG7ldQQ7djuZlTHbF-CwxJxryUzUYHiVLnsi-S2Hs1AsDwpHPXAI4ngs4gd39VGQmzocxgo0CldBSZ0jnY/s1600/032412+cooking+dandelions+%282%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcldps3i1K6IpQh6CNdbL1fyqLhihdpn36kBeldFE8lRq56iKvZccrkwpOJRG7ldQQ7djuZlTHbF-CwxJxryUzUYHiVLnsi-S2Hs1AsDwpHPXAI4ngs4gd39VGQmzocxgo0CldBSZ0jnY/s200/032412+cooking+dandelions+%282%29.JPG" width="200" /></a></span><span style="font-size: small;"> We had Pumpkin Whoopie Pies as appetizers. You'll be seeing that recipe on here someday!</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieueG62FG5Yr7mBKCkxiIxyRDySFX-snqWDbKu0BBC6SZOyoFbOErdA3aB15Dp2FoGb8r9p_Zq9JJiP12AcLZ5KNVTaYatZZZCPahZ9rmCUffynud9R1rtGQ6MOWgudygHkBcqMomuT_P2/s1600/032412+cooking+dandelions+%285%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1QqY1ja9j74m11lKQnJW0f7Jv-mlcBgKfLUlW7Di5TVFRYoGH0aPYKJMCoh9AYnt6Gmq9cH8rXYkE59x_JHw1v0euA12UUN8E1iOkf6Ht-BEQ1ORKo2gi2FHth1W9-eZAKLx7Rd6TRpO/s1600/032412+cooking+dandelions+%286%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1QqY1ja9j74m11lKQnJW0f7Jv-mlcBgKfLUlW7Di5TVFRYoGH0aPYKJMCoh9AYnt6Gmq9cH8rXYkE59x_JHw1v0euA12UUN8E1iOkf6Ht-BEQ1ORKo2gi2FHth1W9-eZAKLx7Rd6TRpO/s200/032412+cooking+dandelions+%286%29.JPG" width="132" /></a></span><span style="font-size: small;">Aunt Romaine sampled hers while she tossed potatoes into the fryer! </span></div>
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<span style="font-size: small;">We enjoyed the greens, but it's not the reason we went. She is such a special lady and reminds me so much of my Gramma, her sister. I wish she were here with us, sitting around the kitchen table eating whoopie pies and peanut butter eggs and telling stories about the old days...</span></div>
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<span style="font-size: small;">INGREDIENTS:</span></div>
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<span style="font-size: small;">6 Qts Fresh
young dandelion greens, cleaned and squeezed dry (26 Cup Tupperware bowl full)</span></div>
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<span style="font-size: small;">1 lb bacon</span></div>
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<span style="font-size: small;">5 Lbs Russet
Potatoes, peeled, sliced thin</span></div>
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<span style="font-size: small;">Crisco or
vegetable oil</span></div>
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<span style="font-size: small;">2 or 3 Eggs,
hard boiled shelled and chopped</span></div>
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<span style="font-size: small;">1 Egg,
beaten</span></div>
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<span style="font-size: small;">1/2 Cup Sugar</span></div>
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<span style="font-size: small;">1 1/2 Tbsp
flour</span></div>
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<span style="font-size: small;">1/2 cup
water</span></div>
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<span style="font-size: small;">Apple Cider
vinegar - 2 "dumps" from the bottle</span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> Soak the greens in cold water until ready to use to prevent them from
drying up. Wash the greens several
times. They may be gritty, so this is
very important.</span></span>
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<span style="font-size: small;">Fry the sliced
potatoes in Crisco or vegetable oil over medium heat. Turn occasionally until most of the potatoes are
golden brown. </span></div>
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<span style="font-size: small;">Meanwhile, cut
the bacon into 1 inch pieces. Fry in a heavy
pot or large fry pan until crispy. Drain
on paper towels. Discard bacon grease or
use for another purpose, leaving the bacon bits on the bottom of the pan. Note:
Romaine's daughter Dorty fries her potatoes in this grease!
I like the way Dorty thinks!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7pvPbksPFW8qMlHqYUiAjzxOshdXsvGyGbdWj-8SmZ9VeaX81VWiVMZhPMgc_DSO7LL0CjUN52dY5XTFM5rNhC0lmFipPBK7W4DhZHF0V-t7NhqHpjRxHFJA4ZFzmITGc-ePPEV6bf1a/s1600/032412+cooking+dandelions+%2817%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7pvPbksPFW8qMlHqYUiAjzxOshdXsvGyGbdWj-8SmZ9VeaX81VWiVMZhPMgc_DSO7LL0CjUN52dY5XTFM5rNhC0lmFipPBK7W4DhZHF0V-t7NhqHpjRxHFJA4ZFzmITGc-ePPEV6bf1a/s200/032412+cooking+dandelions+%2817%29.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTWlK-x6y7i2Z25I-7vqmqSTeGYk-gZbzsRqj5hB-Glhdm_m1xPC5PPOOJcdI_thkNhXo8nVfTqKqz5vszFJp9zjadUidgUOBHt63Mm7N8mdFacEXlsLZNX9WLsREPLL61OInFGpLDqnQ/s1600/032412+cooking+dandelions+%2818%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTWlK-x6y7i2Z25I-7vqmqSTeGYk-gZbzsRqj5hB-Glhdm_m1xPC5PPOOJcdI_thkNhXo8nVfTqKqz5vszFJp9zjadUidgUOBHt63Mm7N8mdFacEXlsLZNX9WLsREPLL61OInFGpLDqnQ/s200/032412+cooking+dandelions+%2818%29.JPG" width="200" /></a><br />
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<span style="font-size: small;">Blend the
beaten egg, sugar, flour, water and vinegar. Taste the dressing for good balance of sweet / sour.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJwatPrlSUnuIOya1yZbMMa4i9vZ6YM7Cwhe60j8fhJM0I6Oj2C_s5abc8b6UouM2zebCTAyJNSS5tCjBeytXJ4IDMwjF2aJJ8yPouDrCmtKgq0Xx36Qu0qgYCCmL0teDbvhxTdLsgF2q/s1600/032412+cooking+dandelions+%2812%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJwatPrlSUnuIOya1yZbMMa4i9vZ6YM7Cwhe60j8fhJM0I6Oj2C_s5abc8b6UouM2zebCTAyJNSS5tCjBeytXJ4IDMwjF2aJJ8yPouDrCmtKgq0Xx36Qu0qgYCCmL0teDbvhxTdLsgF2q/s200/032412+cooking+dandelions+%2812%29.JPG" width="200" /></a><span style="font-size: small;">Use the pot
or fry pan from the bacon to heat the dressing. Cook on medium-high, stirring continuously to
keep flour and eggs smooth, until the mix starts to bubble. </span></div>
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<span style="font-size: small;">Squeeze the dandelion greens to remove the
water. Stir the greens into the dressing until well
blended and the greens are wilted, 5 minutes. Add more: water
and vinegar if the dressing starts to get dry, and adjust the sugar as needed.</span></div>
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<span style="font-size: small;">Add crispy cooked bacon and hard boiled eggs. </span></div>
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<span style="font-size: small;">Serve over fried potatoes. Yum! Enjoy with your best girlies...and look forward to the little beauties flowering so we can make wine! </span></div>
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<span style="font-size: small;">To be continued...</span></div>
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<span style="font-size: small;"><br /></span></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com1tag:blogger.com,1999:blog-2104418587993210484.post-55771173726899930052012-03-25T08:33:00.000-07:002012-03-25T08:37:28.164-07:00Mary's Spaghetti Sauce & Meatballs<div style="font-family: Verdana,sans-serif;">
<span style="font-family: Verdana,sans-serif; font-size: small;">Yesterday was Aunt Romaine's day. Meem and I spent the day learning about her life and the big events of her 88 years. There were some tears and a lot of giggles. We wrote down lots of recipes and sampled lots of treats. She loves to feed people. I guess that's where I get it from!</span><span style="font-family: Verdana,sans-serif; font-size: small;"> We had pumpkin whoopie pies as appetizers, fried potatoes, dandelion greens and hot bacon dressing for dinner, and peanut butter eggs for dessert!</span></div>
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<span style="font-size: small;">Romaine's recipes and the dandelion greens will <span style="font-family: Verdana,sans-serif;">come soon</span></span><span style="font-family: Verdana,sans-serif; font-size: small;">. Mary did the writing and I did the photos, so I can't write that post until I copy them from her. Soon!</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">Today, let's talk about my Aunt Mary (Dinges) Williams. </span><span style="font-family: Verdana,sans-serif; font-size: small;">Mary is one of my mom's sisters. She has four sisters, Mary, Sue, Judy and Sharon and a brother named Ronnie. They are the children of David and Dorothy (Hengst) Dinges. Many, many years ago Aunt Mary moved to Virginia to follow love. She has grown a beautiful family</span><span style="font-family: Verdana,sans-serif; font-size: small;"> with the slightest of a southern accent.</span></div>
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<span style="font-size: small;">Today I have her recipe for Spaghetti Sauce and Meatballs. I haven't found the time needed to make it, but thought I'd share anyway. I'll add pictures when I've had the chance to make it! </span></div>
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<span style="font-size: small;">Meanwhile,
here's a sneak peak at our day with Aunt Romaine. She's enjoying her
"appetizer" while tossing potatoes into the fryer!</span><span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><u>Spaghetti
Sauce</u></span></div>
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<span style="font-size: small;">1 Small Onion</span></div>
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<span style="font-size: small;">1 Tbsp Garlic</span></div>
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<span style="font-size: small;">Olive Oil</span></div>
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<span style="font-size: small;">2 Cans Italian Style Diced Tomatoes
(14.5 oz can)</span></div>
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<span style="font-size: small;">1 Can Italian Tomato Sauce (14.5 oz
can)</span></div>
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<span style="font-size: small;">4 Cans Tomato Paste (6 oz can),
plus 4 cans of water</span></div>
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<span style="font-size: small;">1 Tbsp Sugar</span></div>
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<span style="font-size: small;">1 Tbsp Oregano</span></div>
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<span style="font-size: small;">1 Tbsp Basil</span></div>
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<span style="font-size: small;">1 Tbsp Parsley</span></div>
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<span style="font-size: small;">Pinch of Red Pepper</span></div>
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<span style="font-size: small;">Saute the onion and fresh garlic in
olive oil. Add the diced tomatoes,
tomato sauce, tomato paste and water.
Stir and bring to a slow boil.
Add the sugar and stir, then add all of the spices. Let the spices cook into the sauce, being careful
that the mixture doesn’t stick.</span></div>
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<span style="font-size: small;">Simmer as long as possible, at
least 5 hours. Add meatballs and simmer
for another hour. Add water as needed.</span></div>
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<span style="font-size: small;"><u>Meatballs</u></span></div>
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<span style="font-size: small;">1 Lb Ground Pork 1 Tbsp Garlic</span></div>
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<span style="font-size: small;">1 Lb Ground Chuck 1 Tbsp Parsley</span></div>
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<span style="font-size: small;">1 Lb Italian Sausage (mild) 1 Tbsp Basil</span></div>
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<span style="font-size: small;">Worcestershire Sauce 2 Slices of Bread</span></div>
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<span style="font-size: small;">2 Eggs Milk</span></div>
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<span style="font-size: small;">Salt & Pepper Pork Bones or
Olive Oil</span></div>
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<span style="font-size: small;">Mix the meats, salt & pepper to
taste. Add the spices and sprinkle the
mixture with worcestershire sauce. Soak
2 slices of bread in milk until the bread is soft and most of the milk has been
absorbed. Add to the meat mixture. Add 2 eggs.</span></div>
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<span style="font-size: small;">With your (clean) hands, work the
mixture until the bread is not visible.
Grease your hands with olive oil and shape into balls. Fry or bake (350*) with pork bones until done
and add to the spaghetti sauce. This
makes enough meatballs for 2 batches of sauce, approximately 50 meatballs. Freeze half in freezer bags!</span></div>
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<span style="font-size: small;">p.s. I asked Mary about the pork bones. She said that you can find them in most
grocery stores. She no longer uses the
pork bones because olive oil is healthier!</span></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-80785096706655504152012-03-21T17:01:00.000-07:002017-06-22T20:07:09.129-07:00Mary's Magical Healing Soup<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Get ready people, this is the first family recipe!</span></div>
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<span style="font-size: small;">I come from a very large family. My maternal great grandmother Mary (Molly) Joseph was one of eleven children. Her daughter, my gramma, Dorothy (Toot) grew up with 8 brothers and sisters. There are lots of "cousins". Even if you're not MY cousin, you're probably a cousin to someone! </span></div>
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<span style="font-size: small;">In the world of cousins, our family calls them "removed". There are varying degrees of being removed. First cousin once removed, or second cousin once removed. I do not know who is what, so I call them all cousin!</span></div>
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<span style="font-size: small;">My cousin Mary is the daughter of Ruth (Rudy). Rudy and
my gramma were sisters. Mary is one of the most kind, generous and
loving people I know. I've heard that she is her mother's daughter.
I'm sad that I never knew Rudy. </span><span style="font-size: small;">I am lucky to know Mary and have her in my life, my Mimi. Many years ago, she was on a business trip and had a bad cold. She had this wonderful soup in a restaurant and knew she needed to recreate it at home. It probably should have a real name, perhaps Rosemary Chicken Soup, or Carrot and Rosemary Soup. I call it Mary's Magical Healing Soup because it truly does make you feel better. Always curious, I wanted to know why it makes me feel better. Why does this soup make my head feel clearer and my breathing easier?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_ikfdrj2f-Lr4ba2gkUXELEnJWvWWVO5SZoasnbdQAewyGsMvBT1arHTHbQFxynIAxkv0QRcMq8VcljPGTQ6WqvPLpFNishPw24AUS48wS18_CL3EtG_nJiu0iFGc2EXvN_Mj_tJC4UD/s1600/Mary's+Magical+Healing+Soup+031912+%281%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_ikfdrj2f-Lr4ba2gkUXELEnJWvWWVO5SZoasnbdQAewyGsMvBT1arHTHbQFxynIAxkv0QRcMq8VcljPGTQ6WqvPLpFNishPw24AUS48wS18_CL3EtG_nJiu0iFGc2EXvN_Mj_tJC4UD/s320/Mary's+Magical+Healing+Soup+031912+%281%29.JPG" width="320"></a></div>
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<span style="font-size: small;">The internet is educational...I learned that rosemary has a long history of medicinal uses. It has been used to treat a wide range of ailments, including stomach upsets, digestive disorders and headaches. Carrots contain high levels of vitamin A, a vitamin that helps improve the strength of your immune system. Carrots are also believed to prevent heart disease, cancer and macular degeneration, improve eyesight, and a reduced risk of stroke and diabetes. Chicken is a good source of iron and protein, two nutrients that can help build your immunity. Iron is important for your immunity because it helps ensure that your
blood cells receive the oxygen they need to protect you from viruses or
bacteria that could make you sick. A diet with sufficient amounts of
protein helps your body create antibodies that can fight off illness.</span></div>
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<span style="font-size: small;">This is good soup! The carrots are sweet and the rosemary is so flavorful. It simmers together to become a creamy wonderfully warming and relaxing dish! </span></div>
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<span style="font-size: small;">8 Chicken Leg Quarters ½ Box Orzo Pasta</span></div>
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<span style="font-size: small;">5
Lbs Carrots (from market are sweet) Chicken
Stock</span></div>
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<span style="font-size: small;">3
Onions (diced) Chicken
Bouillon</span></div>
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<span style="font-size: small;">6
Celery Stalks (diced)</span></div>
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<span style="font-size: small;">Rosemary
– Plastic Container in Produce Aisle</span></div>
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<span style="font-size: small;">In a large stock pot, cover the
chicken with water. Boil for at least 1
hour until cooked through. Remove the
chicken from the pot (reserving this homemade broth) and remove the meat from
the bone. Cut or tear into bite sized
pieces. Return the chicken to the broth. (Strain the broth to make sure it's free of bones and other gunk)</span></div>
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<span style="font-size: small;">Shred 3 carrots into the stock pot
and add the celery and onions. Add the
remaining carrots into the pot cut into large pieces. Smash the carrots into smaller bits as they get
soft. Add all of the rosemary leaves or
keep some aside in an herb strainer to remove before serving. Add the pasta and follow the cooking time on
the box. Add chicken stock and extra
bouillon as needed for liquid and taste!</span></div>
</div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-1738634780909051952012-03-17T09:27:00.001-07:002012-03-17T09:27:11.645-07:00Zuppa Toscana (Olive Garden Soup)I love Zuppa Toscana. It is happiness in a bowl, and a soup from Olive Garden. I have developed a sort-of addiction to it, friends have offered to stage an intervention. I'm game, as long as they serve Zuppa Toscana there! It's so bad, if I get hungry for it and my freezer stash is empty, I head straight to OG for a fix! I searched Pinterest for a recipe that sounded like a winner, and I didn't change it too much! Special thanks to Bless This Food http://blessthisfood.blogspot.com/2010/10/zuppa-toscana.html for bringing this recipe into my life! I made this about 2 weeks ago. The picture below was my lunch today! I love freezing my happiness and busting it out whenever I have a craving!<br />
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<strong>You Need:</strong><br />
2 Lb Hatfield Sweet Italian Sausage</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
6-8 slices of bacon (cooked &
crumbled)</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 ½ Lb Red Potatoes<br />
2 Tbsp butter<br />
3 or 4 Cloves Garlic</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cayenne Pepper</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Pam Olive Oil Spray</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 Bunch of Kale (love), about 10-12 Cups chopped</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 Cartons Swanson Unsalted Chicken
Stock</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 Cartons Water (equal parts to
chicken stock)</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 cups heavy whipping cream</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Salt & Pepper<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</div>
Directions:<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
Pre-heat oven to 375*. <span style="mso-spacerun: yes;"> </span>Cut each sausage link almost in half (long
ways) & spread minced garlic down the center of the sausage.<span style="mso-spacerun: yes;"> </span>Sprinkle the sausage with cayenne
pepper.<span style="mso-spacerun: yes;"> </span>Spray the top with Pam olive oil
spray.<span style="mso-spacerun: yes;"> </span>Bake for 30 minutes.<span style="mso-spacerun: yes;"> </span>I highly recommend making extra of this sausage
for another meal.<span style="mso-spacerun: yes;"> </span>It is heavenly!</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
While the sausage cooks, cut the
bacon into small pieces and brown it (I give mine a head start in the microwave
on some paper towels to absorb the fat – don’t walk away!<span style="mso-spacerun: yes;"> </span>It will burn.<span style="mso-spacerun: yes;">
</span>Just trust me on this one; I speak from a very stinky experience.)<span style="mso-spacerun: yes;"> </span>In a large stock pot, mix the butter &
bacon (crumbled or chopped) and cook until the bacon is crispy.<span style="mso-spacerun: yes;"> </span>Add the garlic and cook for 1 minute.<span style="mso-spacerun: yes;"> </span>Remove the bacon & garlic from the pot
& set aside in a small bowl.<span style="mso-spacerun: yes;"> </span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
To the soup pot, add the chicken
stock and water.<span style="mso-spacerun: yes;"> </span>Meanwhile, wash and cut
the potatoes, in half first, then into ½ inch slices. <span style="mso-spacerun: yes;"> </span>Bring to a boil, then reduce the heat to
medium & simmer for about 15 min or so (until potatoes are tender).</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
While the soup cooks, remove the baked
sausage from the casings. <span style="mso-spacerun: yes;"> </span>Cut or tear it
into bite sized pieces and drop it straight into the broth.<span style="mso-spacerun: yes;"> </span>I use gloves because the cayenne burns! Wash the kale (love) and remove the large fibrous stalk. Tear or cut into bite sized pieces.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Once the potatoes are tender, add
the bacon & garlic, kale & 2 cups of whipping cream to the pot. <span style="mso-spacerun: yes;"> </span>Allow the soup to simmer for another 10-15 min
or so.<span style="mso-spacerun: yes;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNtKJKF4E8iBjbfnk1_oV0lRq26KdEraRF8XC2kEXLCpewzZ98PsBif0AaNBPHTteVbGn7EPPFHm6hexykV-_Qxr_K5bXh3xCtu3OuiUNngTCK8RR3n-51HXTtqv3h5iHkIH6qBDmXGVV/s1600/Zuppa+Toscana+%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNtKJKF4E8iBjbfnk1_oV0lRq26KdEraRF8XC2kEXLCpewzZ98PsBif0AaNBPHTteVbGn7EPPFHm6hexykV-_Qxr_K5bXh3xCtu3OuiUNngTCK8RR3n-51HXTtqv3h5iHkIH6qBDmXGVV/s320/Zuppa+Toscana+%282%29.JPG" width="320" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-14944838787666958852012-03-15T16:54:00.001-07:002012-03-16T16:31:06.306-07:00Creamy Root Veggie & Sausage StewI'm planning to get to the family recipes soon, I promise. So far, I've mostly posted my own invented recipes. Today is no exception. We had a food celebration at work today. We do that a lot. We're good at it! Today was the Hanover Concrete Chef, a little play on Iron Chef paver style. The secret ingredients were cranberries for the appetizer, root vegetables for the main course and bread for the dessert.<br />
<br />
I chose to make a Main Course. As usual, I couldn't find a recipe that I liked on it's own, so I read several and made my own inspired dish! Creamy Root Veggie & Sausage and Chicken Stew. I'm thinking of ditching the chicken in this recipe; the sausage is wonderful and adding chicken just seems unnecessary. Plus, it makes the title much too long!<br />
<br />
It's heavenly sausage, root veggies, kale (love)...oh and cream! There's Cream! Our house smelled like scary boiled turnips, but this was a big hit in my book. A co-worker today gave a vote of confidence when he said that he liked "the one with the weeds." That'd be my kale (love)!<br />
<br />
Let's talk about rutabaga, aka the waxed turnip. This thing is the size of a softball, hard as a rock, and pumpkin colored on the inside. I struggled to peel the thing and when I couldn't cut through it, I tossed the whole thing in the pot. After about 15 minutes, I could cut into it. I still couldn't cut through the middle. It may or may not have a core, so I cut around it and moved on. Bizarre food. On the left is a rutabaga. It really is waxy. Turnips are on the right.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4iDGuLzVdxCVYPWPx8lc1IHR8Q43Xehk2hkuQowYnhJM2IMrzio1k6zoJDW0dR535Dtme9PhhuxzH77nVDaoritLpkzgl7hafNbSp1poJyJ8SK1KMvCDvPrjS2Ss04N7g_RxBlgLuphX/s1600/Rutabaga+&+Turnip+031412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4iDGuLzVdxCVYPWPx8lc1IHR8Q43Xehk2hkuQowYnhJM2IMrzio1k6zoJDW0dR535Dtme9PhhuxzH77nVDaoritLpkzgl7hafNbSp1poJyJ8SK1KMvCDvPrjS2Ss04N7g_RxBlgLuphX/s320/Rutabaga+&+Turnip+031412.JPG" width="320" /></a></div> So, there's my softball sized rutabaga of steel! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisctr2BUfxwcyZA8LqU5AKGNVOM1bmPxnBhMVm62tVWkhbQpi0XkoBPUfBiq_klMH-2uCJufsPx1G6UqFHRpbsjbLk7UZLdUWKZCXpU35_5_Np1i-Ql2CYifww1GGwdvkdrR3Z0Z23ZHmi/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisctr2BUfxwcyZA8LqU5AKGNVOM1bmPxnBhMVm62tVWkhbQpi0XkoBPUfBiq_klMH-2uCJufsPx1G6UqFHRpbsjbLk7UZLdUWKZCXpU35_5_Np1i-Ql2CYifww1GGwdvkdrR3Z0Z23ZHmi/s320/photo.JPG" width="240" /></a></div><br />
<br />
p.s. Make extra sausage because it is too good to put it all into the soup. My husband is a picky eater so he was having no parts of this mess, but he loves the sausage. I can make dinner and soup for work with the same ingredient! Perfect!<br />
<br />
<br />
<div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">2 lb Sweet Italian Sausage</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">Ground Cayenne Pepper</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">2 Large Chicken Breasts</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">Salt & Pepper</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">2 Tbsp Olive Oil</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">2 Tbsp Butter</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">1 Medium Onion, diced</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">5 or 6 Cloves Garlic</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">2 tsp Chopped Fresh Rosemary</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">2 1/2 Lbs Yukon Gold Potato, peeled &diced</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">1 Large (softball sized) Rutabaga, peeled& diced</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">2 Medium Turnips, peeled & diced</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">3 Parsnips, peeled & diced</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">4 Medium Carrots,diced</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">1 ½ Cartons Swanson Chicken Stock (regular orunsalted)</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">1 ½ Cartons Water (equal parts as chickenstock)</span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">6 Cups Kale Greens,remove the large fibrous stalks</span><span style="font-size: 12pt;"></span></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 12pt;">1 ½ Cups Heavy Whipping Cream</span></div><div class="MsoNormal" style="margin-left: .25in;"><br />
</div><div class="MsoNormal"><span style="font-size: 12pt;">Pre-heat oven to 375*.Cut the sausage down the center, almost in half (long ways). Spread 2 or 3 cloves of minced garlic intothe cut part of the sausage. Sprinklewith cayenne pepper. Spray with Pamolive oil spray. Bake for 30 minutes.</span></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 12pt;">Cut the chicken into bite-sized pieces,sprinkle with salt and pepper. In alarge stock pot, heat oil and butter over medium heat. Sauté the onion for 5minutes or until tender, stirring occasionally. Add the chicken and sauté until slightly browned. Add the remaining cloves of minced garlic androsemary; cook 1 minute. Add the stockand water. Rutabaga, turnips, parsnipsand carrots. Bring to a simmer. Cook for 20 minutes. Remove the sausage from the casings and cutor break into small pieces (if doing this by hand, consider gloves for the cayenne). Add the potatoes, cook for another 20 minutesor until all vegetables are tender. Using<a href="http://www.blogger.com/blogger.g?blogID=2104418587993210484" name="_GoBack"></a> a hand-masher, mash the contents several times to thickenthe broth. Add the Kale greens that havebeen torn into bite sized pieces. Stirin the heavy cream.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPYYt22JOaBM43AmGFwlq56T7nt0ttqbl5be3oSURFaTLpEHc4aTTKBbybrpdfZuXJaTMEUOhecNbYiyC1-KAFzc-dS2uw723CSqEYCPffEUIHHYcsYvePzINzD2IekRs3fdnDhplQCAM/s1600/Creamy+Root+Veggie+Stew+031412+%283%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPYYt22JOaBM43AmGFwlq56T7nt0ttqbl5be3oSURFaTLpEHc4aTTKBbybrpdfZuXJaTMEUOhecNbYiyC1-KAFzc-dS2uw723CSqEYCPffEUIHHYcsYvePzINzD2IekRs3fdnDhplQCAM/s320/Creamy+Root+Veggie+Stew+031412+%283%29.JPG" width="320" /></a></div><br />
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JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-9151293395701678222012-03-12T18:06:00.001-07:002012-10-02T16:47:50.517-07:00Chicken Meatball Soup<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I'll call this the un-wedding soup. I love all food, especially soup. I love soup a lot! Italian Wedding Soup, however, is one that I just can't do. I've tried. So I thought that if I make it, surely I'll like it too. (I'm that conceited to think that I could make it better than any restaurant)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I couldn't do it! I couldn't bring myself to even try it at home. I made the meatballs and then I bailed. I felt like such a failure until my resulting concoction turned out pretty good...and then the leftovers were even better. So, tonight I tried to re-create my un-wedding soup. It's about like I remember, and now we're looking forward to the leftovers!</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Ingredients</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Meatballs</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 Lb Ground Chicken Breast 2
Tbsp Grated Parmesan Cheese </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">¼ Cup Panko Bread Crumbs ¼
Medium White Sweet Onion</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">½ Cup Seasoned Bread Crumbs 1
Egg </span><br />
<span style="font-size: small;">Update: I now add a clove of garlic, minced (Yum!) </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"> </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Soup</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">2 Tbsp Margarine or Butter 2
Packages Baby Bella Mushrooms</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">¾ Medium Sweet Onion 1 Tbsp Parsely</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">½ Cup Marsala Cooking Wine 1
½ Cartons Unsalted Chicken Stock</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif; margin-left: 3in; text-indent: -3in;">
<span style="font-size: small;">1
½ Cartons Water </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">½ Lb Medium or Broad Egg Noodles</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-family: Verdana,sans-serif; font-size: small;">Preheat oven to 400*. Finely dice ¼ of the onion, </span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">should be about ½ cup</span>. Mix the meatball ingredients and shape into
small balls. Mine were the size of a
quarter and could have been smaller.
Bake for 20 minutes (less if your meatballs are smaller), rolling them over with 5 minutes remaining. </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Dice the remaining onion. Saute the onion and mushrooms in margarine until
the onions are translucent. Add the marsala
cooking wine or sherry. Feel free to use
the real thing here, but I’m a big fan of the cooking varieties. Simmer for several minutes until the wine has
cooked down some. Add the chicken
stock. Use the empty carton to add equal
parts of water.</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ph2TcYg6yk8h5M7vnDqs0aUCONlJICaQlmVfKMlupZ4SA3sRDjL3pzGSPcQqc8Vg2-du_ugiNECm8udRXRWF4tefQnMj8N0edj5j4Yv-6i_B8-UzxVJFzLJLr9vIyPTf7uQyhSI5uofi/s1600/Chicken+Meatball+Soup+031212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ph2TcYg6yk8h5M7vnDqs0aUCONlJICaQlmVfKMlupZ4SA3sRDjL3pzGSPcQqc8Vg2-du_ugiNECm8udRXRWF4tefQnMj8N0edj5j4Yv-6i_B8-UzxVJFzLJLr9vIyPTf7uQyhSI5uofi/s320/Chicken+Meatball+Soup+031212.JPG" width="320" /></a></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Add the meatballs to the
broth. Bring to a healthy boil for at
least 5 minutes to extract some flavors out of the meatballs. Reduce to a medium boil and add the egg
noodles. Cook according to package
instructions and then a few minutes longer.
They’re never soft enough to absorb the flavors when you follow the
package! Enjoy, and get ready for the
leftovers, they’re the best part!</span></div>
JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-49074387731171970832012-03-11T11:23:00.001-07:002012-03-15T16:56:19.912-07:00Green Chicken Soup<br />
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I tend to alter recipes. Matter of fact, I have a REALLY hard time following them. I take things out...I add things in. If there's butter in there, stand back because I'm going to double it! Someone special once told me that if I had my own cooking show it should be called "Adda Sticka Butta". </span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">This is not a family recipe, yet. I created this soup from several others. I picked the things about each that I loved and created a soup that has been a big hit with my guinea pigs at work (and loved by some of their young children as well)!</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Ingredients</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">4-5 Chicken Leg Quarters or Small
Whole Chicken</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 Medium Onion Diced</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">3 Large Potatoes Diced</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">3 Stalks Celery Diced</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 Cup Orzo Noodles</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1 Carton Swanson Chicken Broth</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">3 Cubes Chicken Bouillon</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">4 Cups Mustard Greens Diced</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">4 Cups Turnip Greens Diced</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">½ Small Cabbage Diced</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Garlic Pepper Salt (to taste)</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Water</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Cover chicken in water. Sprinkle with Garlic Pepper Salt (or just
salt and pepper) and boil for at least 1 hour or until tender and juices are
clear when stuck with a fork (or in a Crock Pot on low for at least 6
hours). Remove meat from the bone and
tear into bite-size pieces. Strain the
broth for bones. Return the meat to the
broth. Add the chicken stock and
bouillon as needed for taste and liquid.</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Add the onion, celery and
cabbage. Simmer until tender. Add the potatoes, simmer for 15 minutes. Add the greens and pasta. Simmer until the greens are wilted and the
pasta is tender…the longer the better!</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Variation: Any combination of greens will work – chard,
spinach, escarole, or kale. The cabbage
is the best part!</span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
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<br /></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-59419810028175422952012-03-11T09:12:00.001-07:002012-03-12T18:08:13.921-07:00Potato & Rivel (sick day soup)<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">When I was a little girl, my parents would make this soup for me when I was sick. It goes back to my dad's mom, maybe before. Now that I'm married, I make it for my husband. He loves it, and has even requested it when he's not sick. But that's just blasphemy! </span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: Verdana,sans-serif; font-size: small;">Important: Serve with raw onions on top! This is what makes you better!</span><span style="font-size: small;"> </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"> </span>
</div>
<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif; font-size: small;"><u>Soup</u></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">4-5 Potatoes, peeled & diced</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">1 Medium Onion</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">Water</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">Chicken Stock</span><br />
<br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><u>Rivels</u></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">1 Egg, beaten</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">1 ½ Cups Flour (approximate)</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">Salt & Pepper</span><br />
<br />
<span style="font-family: Verdana,sans-serif; font-size: small;">Mince ½ of the onion and set aside
for later. Dice the rest of the onion
and place in a pot with the diced potatoes.
Cover with half water and half chicken stock. Bring to a boil and continue until the
potatoes are tender. </span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">
</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">
</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">On wax paper, mix the Rivel
ingredients with your fingers until the egg is no longer sticky. Pinch the dough into small bite-sized bits
and drop into the soup. Continue cooking
a few minutes longer. It’s okay if the
potatoes start to break down.</span><span style="font-family: Verdana,sans-serif; font-size: small;"></span><span style="font-family: Verdana,sans-serif; font-size: small;"></span></div>
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<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif; font-size: small;"><br /></span><br />
<a name='more'></a></div>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0tag:blogger.com,1999:blog-2104418587993210484.post-83229960657457530412012-03-11T09:05:00.000-07:002012-03-11T09:05:11.161-07:00Giving it a go...<div style="background-color: #cccccc; color: #444444; font-family: Verdana,sans-serif;">
I love food. And I love sharing food. I especially love learning new recipes from my family and friends! I created this blog to, hopefully (if I don't get too lazy), share some of our family recipes and make them available for all of the Hengst and Joseph family and friends to enjoy! We'll see how this goes!</div>
<div style="background-color: #cccccc; color: #444444; font-family: Verdana,sans-serif;">
<br /></div>
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<span style="background-color: #cccccc; color: #444444; font-family: Verdana,sans-serif;">Hooray for Spring! Windows are open and we're enjoying some fresh air! I'm getting excited for the tulips to bloom!</span>JillieVeehttp://www.blogger.com/profile/06800588965883680188noreply@blogger.com0