tag:blogger.com,1999:blog-33786920371275050172024-02-19T07:01:09.686-08:00"Set the Table, Mabel!"Lorihttp://www.blogger.com/profile/08284961659434693102noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3378692037127505017.post-7814752741769600822010-10-25T12:18:00.000-07:002010-10-25T12:35:11.762-07:00It's soup time!<b>Mexican Chicken Corn Chowder</b><div>4 chicken breast, cut in 1/2 inch pieces</div><div>1/3 cup mexican hot sauce (I use Valentina Salsa Picante)</div><div>3 med. onions, cut 1/2 inch pieces</div><div>2 cans diced green chilies</div><div>2 quarts half and half</div><div>1/2 tsp. cumin</div><div>1/4 tsp fresh minced garlic</div><div>1/4 tsp Seasoned salt</div><div>1 (16oz.) bag frozen corn</div><div>1 can creamed corn</div><div>2-4 drops Tabasco sauce</div><div>salt and pepper, to taste</div><div>Tortilla chips & shredded cheese </div><div><br /></div><div>Cook the chicken and onions in a large skillet with the Mexican Hot Sauce, until the chicken is tender, onions clear and the hot sauce absorbed ( approximately 30 min)</div><div><br /></div><div>Slowly heat the half and half in a large stockpot. Add the chicken/onion mixture. Add all other ingredients except the chips and cheese. Simmer for 10-20 minutes for flavors to enhance and liquid to reduce. Serve with chips and cheese.</div><div><br /></div><div><b><br /></b></div><div><b>Roasted Red Pepper Soup</b></div><div><br /></div><div>Saute: (in a little olive oil)</div><div>1/2 onion, chopped</div><div>2 cloves garlic</div><div><br /></div><div>1 jar (12 oz) roasted red peppers, drained & seeded</div><div>1/4 cup flour</div><div>3 TBS butter</div><div>1 can (12 oz) evaporated milk (prefer the fat free)</div><div>1 can (14.5 oz) chicken broth (may substitute vegetable broth)</div><div>1/2 tsp. salt</div><div>1/4 tsp black pepper</div><div><br /></div><div>Blend onion, garlic and red peppers in blender til smooth. In a pan, melt the butter. Stir in the flour. Gradually stir in the evaporated milk and broth. Cook, stirring constantly until mixture comes to a boil. Stir in pepper mixture, salt and pepper. Heat through.</div><div><br /></div><div>You can roast your own peppers. To do this, bake 4 red peppers (on cookie sheet) at 450 degrees for 30 minutes (turning once at 15 minutes). Then place in covered bowl and allow to sweat. When cooled, skins slip off easily and seeds can be removed.</div><div><br /></div><div>ENJOY!!</div><div><br /></div>Lynettehttp://www.blogger.com/profile/10909294161547108376noreply@blogger.com0tag:blogger.com,1999:blog-3378692037127505017.post-39797309601620922402010-05-31T13:31:00.000-07:002010-05-31T13:31:54.099-07:00Eric's Mom's Balls<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_EZ8kuMgbKUM/TAQcjzoxzRI/AAAAAAAAA20/UUVIYL1dWHU/s1600/oreo-truffles.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_EZ8kuMgbKUM/TAQcjzoxzRI/AAAAAAAAA20/UUVIYL1dWHU/s400/oreo-truffles.jpeg" width="400" /></a></div>My friend Eric brought these delightful balls to our bookclub last week. Too good to be true - and super easy.<br />
<br />
1 package of Oreos<br />
Block of Cream cheese, softened<br />
White chocolate - I have no idea how much<br />
<br />
Scrape the filling out of about 2/3rds of the Oreos. Set aside for later use as a facial mask, or to put on mashed potatoes, or to fill in nail holes in the wall. I don't really know what you would do with it.<br />
<br />
Crush the now empty oreos and the remaining filled oreos. You want to break them down into pretty small pieces.<br />
<br />
Mix crushed oreos with the softened cream cheese.<br />
<br />
Roll into balls and chill in the fridge until firm.<br />
<br />
Melt the white chocolate.<br />
<br />
Dip the oreo balls in the chocolate and return to the fridge until firm.<br />
<br />
Eat until you enter a coma. Leave a note so the paramedics will know what you ate and know the proper way to resuscitate.<br />
<br />
I think these would be even better with Joe Joes if you can get them. I want to try them at Christmas with the candy cane Joe Joes.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3378692037127505017.post-65659867664543124432009-12-14T23:20:00.001-08:002009-12-14T23:40:38.194-08:00Baked Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNejco9-746pYohiwxY29qt6bC14KEykKcN0bzJwfTWZ7qSc9q5MonvKYsHlxot8tyrD9KK96vVrcjASnSU5ILy5gPRocNzXJMl2dqEKOIOVfYMlTyjt7RXHUC5UM5vj5NBEfX79qpjw/s1600-h/IMG_5932.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNejco9-746pYohiwxY29qt6bC14KEykKcN0bzJwfTWZ7qSc9q5MonvKYsHlxot8tyrD9KK96vVrcjASnSU5ILy5gPRocNzXJMl2dqEKOIOVfYMlTyjt7RXHUC5UM5vj5NBEfX79qpjw/s320/IMG_5932.JPG" alt="" id="BLOGGER_PHOTO_ID_5415360756029007890" border="0" /></a><br /><br /><span style="font-family: trebuchet ms;">Baked Vegetables</span><br /><br /><span style="font-family: trebuchet ms;">3 potatoes, peeled and cut in 1/2"-3/4" cubes</span><br /><span style="font-family: trebuchet ms;">3 carrots, peeled and cut on diagonal in 1/2"-3/4" pieces</span><br /><span style="font-family: trebuchet ms;">1 head fresh broccoli, cut into florets</span><br /><span style="font-family: trebuchet ms;">2 zucchini, sliced on diagonal in 1/2" slices. (Can cut into 1/2 circles if diameter is too big.)</span><br /><span style="font-family: trebuchet ms;">2 yellow squash - same as for zucchini</span><br /><span style="font-family: trebuchet ms;">Salt to taste</span><br /><span style="font-family: trebuchet ms;">1/4 cup olive oil</span><br /><span style="font-family: trebuchet ms;">1(1 oz.) pkg. dry onion soup mix</span><br /><br /><span style="font-family: trebuchet ms;">Preheat oven to 400 F. Lightly oil a large shallow baking dish with olive oil. Combine vegetables in prepared pan and toss with olive oil till all lightly coated. Sprinkle with salt and then with onion soup mix. Bake for 30-40 minutes or until vegetables are tender. Feel with a fork when ready. Makes four generous servings.<br /><br />So good!<br /></span>Lorihttp://www.blogger.com/profile/08284961659434693102noreply@blogger.com0tag:blogger.com,1999:blog-3378692037127505017.post-45607048179578525032009-12-01T10:03:00.000-08:002009-12-01T10:23:10.783-08:00Peanut Butter-Cup Cookies...<span style="font-size:100%;">
<br /></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CUsers%5COkaa-san%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><link rel="Edit-Time-Data" href="file:///C:%5CUsers%5COkaa-san%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_editdata.mso"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:Candara; panose-1:2 14 5 2 3 3 3 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750091 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h3 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; mso-outline-level:3; font-size:13.5pt; font-family:"Times New Roman";} span.author {mso-style-name:author;} span.recipecrdt {mso-style-name:recipecrdt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1447651946; mso-list-template-ids:1678694106;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:2075007469; mso-list-template-ids:2078718426;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p class="MsoNormal" style=""><span style=";font-family:Candara;font-size:100%;" ><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" alt="" style="'width:225pt;"> <v:imagedata src="file:///C:\Users\Okaa-san\AppData\Local\Temp\msohtml1\01\clip_image001.jpg" href="http://img4.realsimple.com/images/0910/hallo-peanut-cup_300.jpg"> </v:shape><![endif]--><!--[if !vml]--></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CUsers%5COkaa-san%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><link rel="Edit-Time-Data" href="file:///C:%5CUsers%5COkaa-san%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_editdata.mso"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:Candara; panose-1:2 14 5 2 3 3 3 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750091 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h1 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; mso-outline-level:1; font-size:24.0pt; font-family:"Times New Roman";} h3 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; mso-outline-level:3; font-size:13.5pt; font-family:"Times New Roman";} span.author {mso-style-name:author;} span.recipecrdt {mso-style-name:recipecrdt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1447651946; mso-list-template-ids:1678694106;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:2075007469; mso-list-template-ids:2078718426;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--><span style="font-style: italic;font-family:Candara;font-size:100%;" >Just sharin' something that looks AMAZING...from REAL SIMPLE.</span></p><p class="MsoNormal" style=""><span style=";font-family:Candara;font-size:78%;" ><span style="">
<br /></span></span></p><span style="font-size:78%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6fB27rR5mFGWJTaWazTUFe2x7eyaycCE1rORpBgzXHyk4UsaGhrm_d8jNH6iTKq9DdN0-iYdFaExmUZBa1kbzK6cXsII_mbsNtiZhwlkSCByp2Rf0AbohNRwbL40X5Yh2_UtYMIex4o/s1600/hallo-peanut-cup_300.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6fB27rR5mFGWJTaWazTUFe2x7eyaycCE1rORpBgzXHyk4UsaGhrm_d8jNH6iTKq9DdN0-iYdFaExmUZBa1kbzK6cXsII_mbsNtiZhwlkSCByp2Rf0AbohNRwbL40X5Yh2_UtYMIex4o/s320/hallo-peanut-cup_300.jpg" alt="" id="BLOGGER_PHOTO_ID_5410331832361427154" border="0" /></a></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CUsers%5COkaa-san%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:Candara; panose-1:2 14 5 2 3 3 3 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750091 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h3 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; mso-outline-level:3; font-size:13.5pt; font-family:"Times New Roman";} span.recipecrdt {mso-style-name:recipecrdt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1447651946; mso-list-template-ids:1678694106;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:2075007469; mso-list-template-ids:2078718426;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--><p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;font-family:verdana;"><span style="font-size:85%;">
<br /></span><span style="font-size:85%;"> <o:p></o:p></span></p> <p class="MsoNormal" style="font-family: verdana;"><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CUsers%5COkaa-san%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:Candara; panose-1:2 14 5 2 3 3 3 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750091 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h3 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; mso-outline-level:3; font-size:13.5pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1447651946; mso-list-template-ids:1678694106;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:2075007469; mso-list-template-ids:2078718426;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> </p><p class="MsoNormal" style="font-family: verdana;"><span style=";font-size:85%;" ><span style=""> </span>Makes 48 cookies Hands-On Time: 15m Total Time: 40m <o:p></o:p></span></p> <h3 style="font-family: verdana;"><span style=";font-size:85%;" >Ingredients<o:p></o:p></span></h3> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1 1/2 cups all-purpose flour<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1 teaspoon baking soda<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1/2 teaspoon kosher salt<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1/2 cup (1 stick) unsalted butter, at room temperature<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >3/4 cup dark brown sugar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1/2 cup granulated sugar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1 large egg<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1 teaspoon pure vanilla extract<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >1 12-ounce package small peanut butter cups, coarsely chopped<o:p></o:p></span></p> <h3 style="font-family: verdana;"><span style=";font-size:85%;" >Directions<o:p></o:p></span></h3> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">1.<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; font-family: verdana;"><!--[if !supportLists]--><span style=";font-size:85%;" ><span style="">2.<span style=""> </span></span></span><!--[endif]--><span style=";font-size:85%;" >Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: verdana;font-family:Candara;font-size:85%;" ><span style="">3.<span style=""> </span></span></span><!--[endif]--><span style=";font-family:Candara;font-size:11pt;" ><span style="font-size:85%;"><span style="font-family: verdana;">Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.</span></span>
<br /></span></p><p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">
<br /><span style=";font-family:Candara;font-size:11pt;" ><o:p></o:p></span></p> <span style=";font-family:verdana;font-size:85%;" class="recipecrdt" >By Kate Merker, October 2009</span><span style=";font-family:Candara;font-size:11pt;" ><o:p></o:p></span><p></p> <p class="MsoNormal"><o:p> </o:p></p>
<br /><span class="recipecrdt"><span style=";font-family:Candara;font-size:11pt;" ></span></span><span style=";font-family:Candara;font-size:11pt;" ><o:p></o:p></span><p></p> Lorihttp://www.blogger.com/profile/08284961659434693102noreply@blogger.com0tag:blogger.com,1999:blog-3378692037127505017.post-70760729250576552402009-11-12T07:04:00.000-08:002009-11-12T07:23:50.336-08:00Market Street Clam Chowder - Lynette style!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoD93A13ayFE4ryToWWstjqzxwV3JfFhyphenhyphenaGhpEdP7Q0yCUyNiHXIKpbnZF5e73T4w1pP7MQEpy2rEJErMq3KxztO20UDC-h-K5mLi4_gSoRxB_xgFboAyFndD3BN6gBKp8mP4ZdrKAtw/s1600-h/clam-chowder.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoD93A13ayFE4ryToWWstjqzxwV3JfFhyphenhyphenaGhpEdP7Q0yCUyNiHXIKpbnZF5e73T4w1pP7MQEpy2rEJErMq3KxztO20UDC-h-K5mLi4_gSoRxB_xgFboAyFndD3BN6gBKp8mP4ZdrKAtw/s320/clam-chowder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5403238153953801762" /></a><br />1 c potatoes, diced 1/2"<br />1 c celery, diced 1/2"<br />1 c onion, diced 1/2"<br />1 c green pepper, diced 1/2"<br />1 c leeks (tops & bottoms), diced 1/2"<br />3/4 c chopped clams (canned or fresh) save liquid!!<br />3/4 Tbs coarse ground black pepper <span style="font-style:italic;">( I use regular, and just to taste, maybe 3/4 tsp?)</span><br />1 1/2 Tbs salt<br />3/4 Tbs whole thyme<br />6 bay leaves<br />1 tsp Tabasco<br />2 3/4 c water<br />3/4 c clam juice (drained from canned clams) <span style="font-style:italic;">(if I don't have enough, I substitute more water)</span><br />3/4 c butter, melted<br />1 c flour<br />2 quarts half & half <span style="font-style:italic;">(I will substitute fat free half and half to help cut the fat)</span><br /><span style="font-style:italic;">6 slices bacon, cook and crumbled (or about 1/3 c <span style="font-weight:bold;">rea</span>l bacon bits)</span><br /><br />Directions:<br />In large saucepan combinge all ingredients except butter, flour and half & half<span style="font-style:italic;"> (and bacon)</span>; simmer together until potatoes are thoroughly cooked. In meantime, combine melted butter and flour in ovenproof container, and bake at 325 degrees for 30 minutes (to eliminate raw flour flavor and stabilize chowder), /stir roux (butter-flour mixture) into chowder and cook and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat; stir in half & half until blended. <span style="font-style:italic;">Add bacon. </span> Heat to serving temperature, stirring occassionally, and serve.<div><br /></div><div>* My changes are in italic... just incase you were wondering. Also, I always add extra veggies, usually more like 1 1/2 cups instead of only 1 cup. I like it a little chunkier!</div>Lynettehttp://www.blogger.com/profile/10909294161547108376noreply@blogger.com0tag:blogger.com,1999:blog-3378692037127505017.post-61686509137742734152009-09-02T08:06:00.001-07:002009-09-02T08:08:00.401-07:003 great apple dip recipes for your enjoyment!<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="text-decoration: underline ; letter-spacing: 0.0px">CRAZY APPLE DIP</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">8 oz. cream cheese, softened</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/2 c packed brown sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/4 c white sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1 tsp. vanilla</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/4-1/2 tsp cinnamon (start with 1/4 and increase to your liking)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/2 -1 c chopped nuts, optional</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Mix first 5 ingredients until smooth and creamy. Mix in nuts if desired. Let sit at least one hour before serving. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="text-decoration: underline ; letter-spacing: 0.0px">PEANUT BUTTER APPLE DIP</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">8 oz. cream cheese, softened</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/2 c peanut butter</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/2 c packed brown sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">2 TBS milk</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Combine all ingredients. Mix well. Serve with apples. Store in refrigerator.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="text-decoration: underline ; letter-spacing: 0.0px">CARAMEL APPLE DIP</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">8 oz. cream cheese</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/4 c sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/3 c caramel ice cream topping</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Combine ingredients, mixing well. Spread on a plate. Drizzle additional caramel ice cream topping on top. Sprinkle with chopped Heath bar or chopped Skor bar.</span></p>Lynettehttp://www.blogger.com/profile/10909294161547108376noreply@blogger.com0tag:blogger.com,1999:blog-3378692037127505017.post-24467879615238407142009-07-22T10:16:00.000-07:002009-07-22T10:22:27.761-07:00Gingerbread Waffles with Pear Sauce<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CUsers%5COkaa-san%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:applybreakingrules/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:usefelayout/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:SimSun; panose-1:2 1 6 0 3 1 1 1 1 1; mso-font-alt:宋体; mso-font-charset:134; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 680460288 22 0 262145 0;} @font-face {font-family:"\@SimSun"; panose-1:2 1 6 0 3 1 1 1 1 1; mso-font-charset:134; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 680460288 22 0 262145 0;} @font-face {font-family:Candara; panose-1:2 14 5 2 3 3 3 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750091 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:SimSun;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:507015812; mso-list-type:hybrid; mso-list-template-ids:1171785050 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p class="MsoNormal"><span style="font-family:Candara;"><span style="font-style: italic;">I have yet to make the pear sauce...next time. The waffles were amazing, even with ordinary maple syrup. </span></span><span style="font-style: italic;font-family:Candara;" >I might be making these on a very regular basis. </span></p><p class="MsoNormal">
<br /><b><span style="font-family:Candara;"><o:p></o:p></span></b></p> <p class="MsoNormal"><span style="font-family:Candara;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">"These homey waffles add up to an awfully good reason to get up in the morning. The pear sauce is easy and delicious, but for a quick substitute try applesauce, sautéed apples or pears, or maple syrup."</span></p><p class="MsoNormal">
<br /><span style="font-family:Candara;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">Make about 6 large waffles, to serve 3-6</span></p><p class="MsoNormal">
<br /><span style="font-family:Candara;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">For the pear sauce:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">4 ripe pears, peeled, cored and diced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">¼ cup wildflower or other medium-color honey<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">juice of ½ lemon</span></p><p class="MsoNormal">
<br /><span style="font-family:Candara;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">For the waffles:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">2 cups all-purpose flour<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">1 Tbs baking powder<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">½ tsp salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">½ cup packed brown sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">½ tsp ground cinnamon<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">1/8 tsp ground dried ginger<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">1 cup milk<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">1/3 cup molasses<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">¼ cup canola oil or corn oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;">1 egg</span></p><p class="MsoNormal">
<br /><span style="font-family:Candara;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Candara;"><o:p> </o:p></span></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-family:Candara;">Make the sauce: Place the pears, honey, and ¼ cup water in a saucepan and bring to a boil over medium heat. Reduce the neat and simmer, covered, for 10 minutes, or until the fruit is soft. Add the lemon juice and mash with a potato masher. Transfer to a serving bowl.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:Candara;">Combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger in a medium bowl. Add the milk, molasses, oil, and egg, and stir until well combined. Cook in a waffle iron, for about 90 seconds. (The cooking time will vary with your waffle iron and with your preference for doneness.) Serve immediately, with the pear sauce. <o:p></o:p></span></li></ol> Lorihttp://www.blogger.com/profile/08284961659434693102noreply@blogger.com0tag:blogger.com,1999:blog-3378692037127505017.post-49662852385514203402009-07-08T15:28:00.000-07:002009-07-08T15:31:49.027-07:00Tortilla<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; color: rgb(51, 51, 51); line-height: 20px; ">Got the recipe from <a href="http://orangette.blogspot.com/">this</a> blog</span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFfbrrmyIGMYfcPtxogMqjotqULTQ5WLng54w0BYzJOL-yZdvGsipC6H9EM-VkjVKESHpqIn86DxOVTzxEenxTJH0HA0HKcUY3XNHnvo0mHHd0xPakWOIq9JU3RLBbiFLGsXDmY9ow_IY/s1600-h/Tortillas_center_curved.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFfbrrmyIGMYfcPtxogMqjotqULTQ5WLng54w0BYzJOL-yZdvGsipC6H9EM-VkjVKESHpqIn86DxOVTzxEenxTJH0HA0HKcUY3XNHnvo0mHHd0xPakWOIq9JU3RLBbiFLGsXDmY9ow_IY/s320/Tortillas_center_curved.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5356220560590778338" /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFfbrrmyIGMYfcPtxogMqjotqULTQ5WLng54w0BYzJOL-yZdvGsipC6H9EM-VkjVKESHpqIn86DxOVTzxEenxTJH0HA0HKcUY3XNHnvo0mHHd0xPakWOIq9JU3RLBbiFLGsXDmY9ow_IY/s1600-h/Tortillas_center_curved.jpg"></a><br /><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size:small;"><strong><div>Flour Tortillas</div></strong>Adapted from <a href="http://www.amazon.com/exec/obidos/ASIN/0811821609/qid=1119555003/sr=2-1/ref=pd_bbs_b_2_1/102-1274064-2961714" style="color: rgb(85, 102, 170); text-decoration: none; "><em>Saveur Cooks Authentic American</em></a><br /><br />I’d always thought I was more of a corn-tortilla girl than a flour one, but this recipe has solidly converted me. Once you get a feel for the dough and settle into the rhythm of rolling and cooking it, you might never want to buy tortillas again.<br /><br />4 cups unbleached, all-purpose flour<br />1 ¼ tsp salt<br />6 Tbs vegetable shortening (preferably a non-hydrogenated type, such as Spectrum)<br /><br />In a small saucepan, bring about 2 cups of water to a boil.<br /><br />In a large bowl, stir the flour and salt together with a whisk. Mix in the shortening with your fingers until the mixture resembles a coarse meal. Stir in enough boiling water (about 1 ¼ to 1 ½ cups) that the dough holds together; you will want to begin by stirring with a spoon, since the water is scorching hot, but you should finish by working the dough with your hands.<br /><br />Turn the dough out onto a lightly floured surface, and knead until smooth, 2-5 minutes. Do not overwork it. Form the dough into a ball, cover it with plastic wrap, and allow it to rest for 30 minutes.<br /><br />Set a well-seasoned 9" cast-iron skillet over medium heat. Place the ball of dough on a lightly floured surface, and cut it into 6 wedges. Cut each wedge into 3 smaller wedges, for a total of 18 wedges. Use a rolling pin to roll out a wedge into a very thin circle—as thin as you can make it, like a sheet of fabric—roughly 7 ½ to 8 inches in diameter. When the skillet is hot but not smoking, cook the tortilla until slightly puffed, about 20-30 seconds. Flip, then cook for 20-30 seconds more, or until flecked with golden or brown (whichever you prefer) spots. Place on a cooling rack. Repeat the process with the other 17 wedges. Allow each tortilla to cool completely before stacking them.<br /><br />Freshly made tortillas are soft and perfectly delicious at room temperature, but to reheat them, you can warm them briefly in a low oven. These keep well in the fridge, wrapped in paper towels and sealed in a plastic bag, and they also freeze nicely.<br /><br />Yield: 18 tortillas</span></div>beccyhttp://www.blogger.com/profile/13506059921086100108noreply@blogger.com1tag:blogger.com,1999:blog-3378692037127505017.post-21865993077123449932009-06-09T21:44:00.001-07:002009-06-09T21:49:11.307-07:00Rhubarb Bread I Recipe from Allrecipes.com<div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial; font-size: 11px; ">You asked for it... here it is! This bread is requested by all my neighbors each year. I usually increase the flour by 1/4 cup. Enjoy!<br /><table width="100%" border="0" cellpadding="0" cellspacing="0"><tbody><tr><td><div style="font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 16px; ">Rhubarb Bread I</div></td><td width="102" align="right" valign="top"><div style="height: 36px; width: 102px; "> </div></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" width="100%" style="margin-bottom: 4px; margin-top: 12px; "><tbody><tr><td valign="top"><img src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/38324.jpg" alt="recipe image" height="140" width="140" style="margin-right: 12px; font-size: 10px; " /></td><td><br /></td></tr></tbody></table><div style="padding-top: 12px; padding-bottom: 4px; ">"Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific."</div><div style="margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; "><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 13px; ">INGREDIENTS:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td width="50%" valign="top"><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 cup milk</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 tablespoon lemon juice</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 teaspoon vanilla extract</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 1/2 cups brown sugar</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">2/3 cup vegetable oil</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 egg</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">2 1/2 cups all-purpose flour</div></td><td width="50%" valign="top"><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 teaspoon salt</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 teaspoon baking soda</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 1/2 cups chopped rhubarb</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1/2 cup chopped walnuts</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1/4 cup brown sugar</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1/2 teaspoon ground cinnamon</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; ">1 tablespoon butter, melted</div></td></tr></tbody></table><div style="margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; "><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 13px; ">DIRECTIONS:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 11px; ">1.</td><td valign="top" style="padding-bottom: 8px; ">Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.</td></tr><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 11px; ">2.</td><td valign="top" style="padding-bottom: 8px; ">In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.</td></tr><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 11px; ">3.</td><td valign="top" style="padding-bottom: 8px; ">In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.</td></tr><tr><td valign="top" style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 11px; ">4.</td><td valign="top" style="padding-bottom: 8px; ">Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.</td></tr></tbody></table></span><br /><br /></div>Lynettehttp://www.blogger.com/profile/10909294161547108376noreply@blogger.com3tag:blogger.com,1999:blog-3378692037127505017.post-33720899554051031712009-06-07T17:42:00.000-07:002009-06-07T18:06:19.990-07:00Lemon Pull Aparts...<div style="text-align: center;">I am joining the BLOG.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kB587nOaL8c/Sixgnu4hsjI/AAAAAAAAAMM/mOZsTkhnKdk/s1600-h/lemon+pull-aparts.jpg"><span style="font-weight: bold;">I have made this recipe more than once and I LOVE it!</span></a><br /></div><p align="center"><span style=";font-family:Cataneo BT;font-size:180%;" ><u>Lemon Pull- Aparts</u></span></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kB587nOaL8c/Sixgnu4hsjI/AAAAAAAAAMM/mOZsTkhnKdk/s1600-h/lemon+pull-aparts.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_kB587nOaL8c/Sixgnu4hsjI/AAAAAAAAAMM/mOZsTkhnKdk/s320/lemon+pull-aparts.jpg" alt="" id="BLOGGER_PHOTO_ID_5344753093498221106" border="0" /><span style="font-family:verdana;">12 Rhodes Dinner Rolls, thawed but still cold</span> <span style="font-family:verdana;"><br />zest from 2 whole lemons</span> <span style="font-family:verdana;"><br />1/2 cup sugar</span> <span style="font-family:verdana;"><br />1/4 cup butter, melted</span> <span style="font-weight: bold;font-family:verdana;" ><br /><br />Citrus Glaze</span><span style="font-family:verdana;">:</span> <span style="font-family:verdana;"><br />1 cup powdered sugar</span> <span style="font-family:verdana;"><br />1 tablespoon butter, melted</span> <span style="font-family:verdana;"><br />2 tablespoons fresh lemon juice</span> <span style="font-family:verdana;"><br /><br />Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size, about 1 hour. Remove wrap. Sprinkle on remaining mixture. Bake at 350F for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts</span>.<br /><br /><span style="font-style: italic;font-family:verdana;" >Servings 12, one serving equals: calories 210, fat6gm, cholesterol 13mg, sodium 189mg, carbohydrate 36gm, dietary bier 0, sugar 20gm, protein 3gm.</span></a></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kB587nOaL8c/Sixgnu4hsjI/AAAAAAAAAMM/mOZsTkhnKdk/s1600-h/lemon+pull-aparts.jpg"><span style="font-size:180%;">P.S. Grandma, I think it's funny that you are called Lynda The Mom.</span></a></p><p align="center"><br /></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kB587nOaL8c/Sixgnu4hsjI/AAAAAAAAAMM/mOZsTkhnKdk/s1600-h/lemon+pull-aparts.jpg"><span style="font-size:100%;">PPS. Aunt Melissa, what is that soup you are preparing to post. I went to edit one of my posts and then...</span><span style="font-family:verdana;"><br /></span></a></p><br /><p class="MsoNormal"><span style="font-size:8;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-size:8;color:red;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:8;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-size:8;color:red;" ><o:p> </o:p></span></p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3378692037127505017.post-41581730021781626972009-06-05T13:02:00.000-07:002009-06-05T13:37:40.232-07:00Time for something really unhealthy...<span style="font-weight: bold;font-family:trebuchet ms;" >Soft Chocolate Sandwich cookies...<br /><br /></span><span style="font-family:trebuchet ms;">I saw a photo, wanted to eat these, and thought everyone else might want to eat these. I do love me some unhealthy baked goods.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZzkbxX9db2o5S-7H6WiDfu4KKkYJ_h9uXc_t2UeLsm9mUmny71lCwMG8wVZOydBcPBSYu4XX8Y0lfs89xcbslvEsLkkqRt1EhG02lanVEYKyTyjq4Bn0xyaNijLEnFTjDyRQB7UyNBk/s1600-h/soft+chocolate+sandwich+cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 275px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZzkbxX9db2o5S-7H6WiDfu4KKkYJ_h9uXc_t2UeLsm9mUmny71lCwMG8wVZOydBcPBSYu4XX8Y0lfs89xcbslvEsLkkqRt1EhG02lanVEYKyTyjq4Bn0xyaNijLEnFTjDyRQB7UyNBk/s320/soft+chocolate+sandwich+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5343939308899422434" border="0" /></a><br /><span style="font-family:trebuchet ms;">Makes: 20 cookies</span><br /><span style="font-family:trebuchet ms;">Prep time: 15 minutes, plus 1/2 hour to chill</span> <span style="font-family:trebuchet ms;">(...that's it?)</span><br /><span style="font-family:trebuchet ms;">Cooking time: 5 to 8 minutes per batch</span><br /><br /><span style="font-family:trebuchet ms;">1 cup butter (2 sticks)</span><br /><span style="font-family:trebuchet ms;">1 cup granulated sugar</span><br /><span style="font-family:trebuchet ms;">1 egg</span><br /><span style="font-family:trebuchet ms;">1 cup cocoa powder</span><br /><span style="font-family:trebuchet ms;">1 cup plus 3 Tbs. all-purpose flour</span><br /><span style="font-family:trebuchet ms;">3 Tbs. water</span><br /><br /><span style="font-family:trebuchet ms;">Cream butter and sugar until fluffy. Add egg and mix together. Gradually mix in cocoa powder and flour. Stir in water.<br /><br />Form dough into a flattened disk; chill for 30 minutes<br /><br />Preheat oven to 325F. Carefully place dough on parchment paper; roll out approximately 1/4" thick. Cut into circles using a 1 1/4" round cookie cutter. Place on cookie sheets. Bake about 5 to 8 minutes, until the cookies are firm at edges and no longer doughy in the middle. Cool completely. Spread cream cheese frosting on the cookie bottoms; assemble to form a sandwich cookie.<br /><br /><span style="font-weight: bold;">Cream cheese frosting: </span><br />In a bowl, combine 1/4 cup low-fat cream cheese, 1 1/3 cup powdered sugar, and 6 Tbs. softened butter. Mix well.<br /><br /><span style="font-style: italic;">Actual suggestion from recipe</span>: To reduce the amount of calories in each, make mini cookies using a 3/4" cookie cutter. Wha...that way I might eat less, resulting in fewer calories?<br /><br />*I love that it asks you to use low-fat cream cheese. What is the point...note the other ingredients.<br /><br />Enjoy. I will.<br /></span>Lorihttp://www.blogger.com/profile/08284961659434693102noreply@blogger.com4tag:blogger.com,1999:blog-3378692037127505017.post-15090088359967730212009-06-03T09:45:00.000-07:002009-06-03T09:58:14.731-07:00Dill Cream Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyw6CPFbZyUmYSzbKmMKXptoszMiIyEmsF6T-KzsXj1tb0FSvBCd-2l2UPiKaroSS1yFVH9CjHmCaXDWZObfLvuo-xErmqN8KIA0mIQvuPPKE2Ig9H231zBvrCWwT_N-BpKQpckRYqkN2w/s1600-h/Pan_Seared_Salmon_with_Dill_Sour_Cream_Sauce.jpg"><img id="BLOGGER_PHOTO_ID_5343146067621595378" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyw6CPFbZyUmYSzbKmMKXptoszMiIyEmsF6T-KzsXj1tb0FSvBCd-2l2UPiKaroSS1yFVH9CjHmCaXDWZObfLvuo-xErmqN8KIA0mIQvuPPKE2Ig9H231zBvrCWwT_N-BpKQpckRYqkN2w/s400/Pan_Seared_Salmon_with_Dill_Sour_Cream_Sauce.jpg" border="0" /></a>Disclaimer: Yes, salmon is healthy. Yes, it is a little less healthy with cream poured over the top but I, for one, don't care. This sauce is so savory and yummy and you only need a little bit. I broil or grill the salmon and then I top it with this bit of heaven. And now I give you my beloved...dill cream sauce.<br /><div></div><br /><div>1 Tbsp. finely diced onions</div><div>1 Tbsp. butter</div><div>1/4 C. chicken stock (or white wine but I doubt you have that on hand)</div><div>1/2 C. heavy cream</div><div>1 Tbsp. fresh chopped dill</div><div>Juice of 1/2 lemon (or 1 1/2 T juice)</div><div>Salt and white ground pepper to taste</div><br /><div>Lightly saute onions in butter over medium heat</div><div>Deglaze pan with chicken stock<br />Reduce to half and then add cream<br />Simmer until sauce starts to thicken<br />Add seasoning and lemon juice</div><br /><div></div><div>Serve over salmon. So freakin' good.</div>tookiecramerhttp://www.blogger.com/profile/12433024959628361322noreply@blogger.com5tag:blogger.com,1999:blog-3378692037127505017.post-1812388704619417812009-06-02T17:48:00.000-07:002009-06-03T22:25:34.119-07:00Dutch Oven Stuffed Pork Chops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPPcmuCHaRDl1Y9C2CPhpSdPjqnHrisd3k1W6xtmHWt1vd7Kq3E4g31uvXqNEeZ3L6aSpFhzvOqXoCnRxemGP_G8E1HLaUDWD_90MFVwmIvLHMFCH9mwXD7hgts8CWV195-Lweiv_khIa/s1600-h/2896233857_c873eb2126.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPPcmuCHaRDl1Y9C2CPhpSdPjqnHrisd3k1W6xtmHWt1vd7Kq3E4g31uvXqNEeZ3L6aSpFhzvOqXoCnRxemGP_G8E1HLaUDWD_90MFVwmIvLHMFCH9mwXD7hgts8CWV195-Lweiv_khIa/s320/2896233857_c873eb2126.jpg" alt="" id="BLOGGER_PHOTO_ID_5343338644090196434" border="0" /></a><br />OK, I'll start this off with a favorite recipe that our Scout team has won prizes with at several Dutch Oven contests, even though I've let Scouts prepare it. Credit for this recipe goes to Dad, I learned it from him, but I know he'll never post it so here you go. Very easy and yummy.<br /><br /><br />Ingredients:<br />• Boneless pork tenderloin about 8-12 inches long or so: half of one of the really big ones you can get at Sams usually works about right.<br />• 1 bag of craisins, a 4 oz bag or whatever they come in. CRAISINS ARE THE KEY!<br />• A box (or sometimes I use 2) of Stove Top Stuffing pork flavor.<br /><br />Directions:<br />• Slice the pork loin into slices about 3/4"-1" thick or whatever looks good. Then, using a sharp knife, cut a pocket into the middle of each slice, going as deep as you can without making a hole all the way through. About 12 chops will fill a normal dutch oven about right.<br />• Brown both sides of the pork slices on a hot grill or skillet, don't need to cook all the way through, just sear the outside.<br />• Make the stuffing by the directions on the box, you just need hot water and some butter.<br />• Mix the craisins in with the stuffing.<br />• Stuff the chops with as much stuffing as you can. Arrange them standing up in a Dutch oven with the pocket up. Put any extra stuffing over the top.<br />• Cook in Dutch oven for about an hour and the meat will be cooked through and tender.<br /><br />After tasting it I think you'll agree that the craisins add a lot and make it a slamdunk. The photo above is not original but they should look sort of like that, you can do the toothpick thing if you want but I don't think it's needed.Jaredhttp://www.blogger.com/profile/16227430536216659938noreply@blogger.com1tag:blogger.com,1999:blog-3378692037127505017.post-66848287822352630162009-06-02T08:22:00.000-07:002009-06-02T08:24:21.976-07:00Comments don't workI tried with 2 different web browsers but can't get posting comments to work on this blog. I clicked "post a comment" and the screen refreshed but nothing happened. Not much fun without sarcastic comments! Can we get Blogger to fix this?<br /><br />I was going to comment that Richard needs to post a photo posing naked behind a giant rhubarb leaf. We should have some big enough in a couple of weeks.Jaredhttp://www.blogger.com/profile/16227430536216659938noreply@blogger.com7tag:blogger.com,1999:blog-3378692037127505017.post-40833023631306338662009-05-30T23:37:00.001-07:002009-05-30T23:39:53.035-07:00Did someone say, 'Strawberry-Rhubarb pie?'<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_Z7k9yKrNrSM/SiIl0THToVI/AAAAAAAAAC8/rgxPXUyUrH4/s320/rhubarb.jpg.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5341873688429175122" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Z7k9yKrNrSM/SiIl8kwnl_I/AAAAAAAAADE/_WY9xUDkcXk/s1600-h/photo.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_Z7k9yKrNrSM/SiIl8kwnl_I/AAAAAAAAADE/_WY9xUDkcXk/s320/photo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5341873830604806130" /></a><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>the juice boiled out a little too much, but it was tasty. for recipes, click <a href="http://www.elise.com/recipes/archives/001137strawberry_rhubarb_pie.php">here</a>...and <a href="http://www.marthastewart.com/recipe/best-pate-brisee?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food">here</a>!</div>Richardhttp://www.blogger.com/profile/07811868917585136634noreply@blogger.com0tag:blogger.com,1999:blog-3378692037127505017.post-38232145217143530072009-05-30T12:56:00.001-07:002009-05-30T17:07:30.952-07:00A blog is born.To begin...<br />What recipe is worthy of the first post on the new "Set the Table, Mabel" blog?<br /><br />P.S. Check out the tiny toast thumbnails to the left...fancy!Lorihttp://www.blogger.com/profile/08284961659434693102noreply@blogger.com0