tag:blogger.com,1999:blog-3519618529929470692024-03-13T21:28:52.340-04:00marly's recipes
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<a href="http://samplers-and-santas.blogspot.com">http://samplers-and-santas.blogspot.com</a>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-351961852992947069.post-78855700165313533722020-01-02T13:00:00.002-05:002020-01-02T13:00:42.249-05:00Manco's Harvest soupHARVEST SOUP<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients</b></div>
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1.5 - 2.0# ground beef</div>
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2 cups diced carrots</div>
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2 cups chopped celery</div>
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2 large onions, diced</div>
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28 oz can crushed tomatoes (or 28 oz can diced)</div>
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4 large potatoes, small cubed</div>
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32 oz beef broth </div>
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2 quarts water (little less)</div>
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2 Tbsp Worcestershire sauce</div>
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2 large bay leaves</div>
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1/4 cup barley</div>
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Brown and drain beef. add to large soup pot. Saute vegetables in a little oil or butter until starting to soften, add to pot. Add all other ingredients and simmer for an hour, half covered, longer if needed until potatoes and carrots are soft. Remove bay leaves. Add salt/pepper to taste.</div>
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I usually add a light squirt of ketchup as I do to any beef broth based soup. You can substitute additional beef broth for some of the water if desired, I don't.</div>
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marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com4tag:blogger.com,1999:blog-351961852992947069.post-11661714636186845732018-10-22T20:33:00.001-04:002018-10-23T13:55:18.226-04:00Halupki (stuffed cabbage rolls)<div class="separator" style="clear: both; text-align: center;">
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Also known as Golapki, Golumpkis, and a few others!<br />
One very large or two medium cabbage heads<br />
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3# lean ground beef (uncooked)<br />
2 large onion chopped<br />
2 cups of cooked rice<br />
3 eggs (less if you want the meat looser)<br />
2 tsp salt (or less)<br />
1 tsp pepper<br />
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Sauce recipe.<br />
2 -16 ounce cans of tomato juice<br />
2 regular size cans of tomato soup (concentrate, not ready to eat)<br />
1 soup can of water, more if needed during baking.<br />
Several dashes of Worcestershire<br />
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Mix together the filling ingredients and add 1 cup or more of the sauce.<br />
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Core cabbage heads and remove any damaged outside leaves. Add to high sided soup pot and add water to cover + 1 tsp salt, bring to boil. Simmer and use tongs to remove outer layer of leaves as they soften. Lay cooked leaves over a turned bowl to prevent tearing. You don't want them fully cooked and too soft. Use a sharp knife to enlarge core cut if leaves are attached.<br />
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Once cooled, leaves can be covered loosely and refrigerated until ready to roll. <br />
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Using a sharp knife, remove the thick outside vein of the leaves but don't cut through.<br />
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Put the meat mixture in a leaf at the base, fold sides in, and roll. Place in roaster or high sided casserole dish with seam down. Any extra cabbage or small pieces left can be placed in the bottom of the pan before adding rolls. I like to use two heads which gives me enough larger leaves for rolling plus extra for the bottom and also a layer over the top. Bacon can also be laid over the top and cooked with the rolls.<br />
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Pour the sauce over rolls. If you like extra sauce to add to the cut rolls, mashed potatoes, or bread, make an extra half or whole recipe and put the rolls into two pans to allow for the extra liquid.<br />
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Cover and bake at 350 for 1 hour, reduce to 325 for another 3 hours. Cover can be removed during the last hour.marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com1tag:blogger.com,1999:blog-351961852992947069.post-67662342631193310762016-10-09T17:18:00.001-04:002016-10-14T15:09:48.529-04:00PIZZARELLES!<div class="separator" style="clear: both; text-align: left;">
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WILD MUSHROOM or ZUCCHINI</div>
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We use wild mushrooms - grays or stump.<br />
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marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-5697896906210444992016-01-10T16:07:00.001-05:002017-02-03T19:32:47.172-05:00Kielbasa soupy stew<div class="separator" style="clear: both; text-align: center;">
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We use Hillshire Farms skinless</div>
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<br />marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-88125886621822121492015-12-13T10:23:00.003-05:002015-12-13T10:23:24.913-05:00Pierogi<div class="separator" style="clear: both; text-align: center;">
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marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-84202514889977037762015-01-30T16:48:00.000-05:002015-01-30T16:48:08.794-05:00Upstate Minestrone soup<div class="separator" style="clear: both; text-align: center;">
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<br />marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com2tag:blogger.com,1999:blog-351961852992947069.post-7178680063885618692014-09-20T19:40:00.001-04:002014-09-20T19:40:14.724-04:00French Market Bean Soup
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmm8DE-U_H5EYdNNRVWLoGIOBGeS53-axJOBeWsphIV_hEzMwlxY8G169jQUrJy4Xhf8-AbwNiLJwWJZ_lVKp6MFmpDfvZ4uvMiFJIjS_s1mQgnIQzxNIzj-eiu0TfW-M0iC7d8csGm-U/s1600/nov+006+(800x600).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/AVvXsEgmm8DE-U_H5EYdNNRVWLoGIOBGeS53-axJOBeWsphIV_hEzMwlxY8G169jQUrJy4Xhf8-AbwNiLJwWJZ_lVKp6MFmpDfvZ4uvMiFJIjS_s1mQgnIQzxNIzj-eiu0TfW-M0iC7d8csGm-U/s1600/nov+006+(800x600).jpg" height="240" width="320" /></a><span style="font-family: Times, "Times New Roman", serif;"><span lang="EN" style="color: #004dbb; font-family: "Times New Roman","serif"; mso-ansi-language: EN;"></span></span></div>
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<b><u><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">Simmer<span style="mso-spacerun: yes;"> </span>-<o:p></o:p></span></span></u></b></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span lang="EN" style="color: black; font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">32 - 48 oz can
chicken broth</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-layout-grid-align: none; mso-pagination: none;">
<span lang="EN" style="color: black; font-family: "Times New Roman","serif"; mso-ansi-language: EN;"></span><span lang="EN" style="color: black; font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">Fill the broth can
with water twice <o:p></o:p></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="color: black; font-family: "Times New Roman","serif"; mso-ansi-language: EN;">Large piece of
smoked ham or smoked ham hock</span><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">Cook above covered for 1 hour,
remove ham, skim off fat from broth<o:p></o:p></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">Cut ham into small pieces and
return to kettle<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<b><u><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">Add -</span></span></u></b></div>
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">4 stalks of celery chopped fine</span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><o:p></o:p></span></span><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">1 large onion chopped fine (or
more)<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">3 cloves of crushed garlic<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">1<span style="mso-spacerun: yes;"> </span>14 oz can diced tomatoes in juice<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">1<span style="mso-spacerun: yes;"> </span>28 oz. can crushed tomatoes (add 1/2 tsp
basil and 1/2 tsp oregano)<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-layout-grid-align: none; mso-pagination: none;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><u><strong>Add dried beans -</strong></u> <o:p></o:p></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">1/4 cup each -<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">yellow split peas, green split
peas, barley<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
1/3 cup each -</span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">baby lima, great northern, pinto, black eyed peas, cranberry beans, black beans</span></span></span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"></span></span></span><br />
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<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"></span></span></span><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">Rinse beans with cold water
until water runs clear and check for small pebbles<o:p></o:p></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;">When all is added to stock,
cover and simmer for almost 3 hours.<span style="mso-spacerun: yes;"> </span>We change
to half cover for the last hour.<span style="mso-spacerun: yes;"> </span>Lima
beans seem to take longer to cook so we add them to the broth and cook 15 minutes
before adding the other ingredients.<span style="mso-spacerun: yes;"> </span>You
can change amounts and substitute your favorite beans.<span style="mso-spacerun: yes;"> </span>Start checking for doneness after 2 1/2 hours
to your preference.<span style="mso-spacerun: yes;"> </span>Freezes well.</span></span><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span><br />
marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-67382170927957153942014-09-17T09:14:00.000-04:002014-09-17T13:13:17.487-04:00Chocolate Zucchini bundt cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWcAHhoduvLnAo2YATWpos_ByIum-uajRpvzJrZLnB8_GJ8ntVzPb8YBHI73sDdW_MO0ruzQNApmlUR_Lf4VE8wHL8Vb2FsneoKWWebYCSw-wgh5mEFfLZPQ_L6ETi9-awjoW4d46Qvg/s1600/sept+003+(800x716).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/AVvXsEiLWcAHhoduvLnAo2YATWpos_ByIum-uajRpvzJrZLnB8_GJ8ntVzPb8YBHI73sDdW_MO0ruzQNApmlUR_Lf4VE8wHL8Vb2FsneoKWWebYCSw-wgh5mEFfLZPQ_L6ETi9-awjoW4d46Qvg/s1600/sept+003+(800x716).jpg" height="286" width="320" /></a></div>
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Extra moist intense chocolate! Don't leave out the cinnamon! You really don't taste it but it gives the cake an irresistible flavor.<br />
<br />
<span style="color: blue;">1 Duncan Hines Dark Chocolate Fudge cake mix</span><br />
<span style="color: blue;"> or another brand of double/dark chocolate</span><br />
<span style="color: blue;">1 teaspoon cinnamon</span><br />
<span style="color: blue;">3 eggs</span><br />
<span style="color: blue;">1 1/4 cups coffee</span><br />
<span style="color: blue;">1/2 cup vegetable oil</span><br />
<span style="color: blue;">1 cup (no more) shredded zucchini</span><br />
<span style="color: blue;">1/4 - 1/2 cup mini chocolate chips</span><br />
<span style="color: blue;">1/4 cups nuts - optional</span><br />
<span style="color: blue;"></span><br />
<span style="color: black;">Preheat oven to 350.</span><br />
Combine cake mix and cinnamon, add eggs, coffee, and oil until blended, then beat for 2 minutes at medium speed.<br />
You can shred the zucchini and let it sit for a while to release moisture, or squeeze to remove excess water after measuring.<br />
Fold in and evenly distribute zucchini and chocolate chips (and nuts if adding). <br />
Pour into greased/floured or sprayed bundt pan or tube pan.<br />
Bake for 50 to 60 minutes until cake springs back and has pulled away from pan sides.<br />
I've never tried this recipe in a 9x13 or other cake pan and don't know if it would bake the same.marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com1tag:blogger.com,1999:blog-351961852992947069.post-60215006465449332282014-02-16T10:55:00.002-05:002014-02-16T10:55:31.869-05:00Strawberry punch<span style="color: blue;">2 Pkg. frozen strawberries with juice</span><br />
<span style="color: blue;">1 3 oz. strawberry jello</span><br />
<span style="color: blue;">1 Cup boiling water</span><br />
<span style="color: blue;">1 6 oz. frozen lemonade</span><br />
<span style="color: blue;">3 Cups cold water</span><br />
<span style="color: blue;">1 quart cranberry juice</span><br />
<span style="color: blue;">1 quart ginger ale</span><br />
<span style="color: blue;">10 orange juice ice cubes</span><br />
<span style="color: blue;"></span><br />
<span style="color: black;">Partially thaw berries and then puree in blender. </span><br />
Dissolve jello in boiling water, stir in lemonade.<br />
Add cold water, cranberry juice, and strawberries.<br />
Pour over orange juice ice cubes in punch bowl.<br />
Add ginger ale and stir right before serving.<br />
Serves 30marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-72532434931036059562014-02-16T10:46:00.001-05:002014-02-16T10:46:30.558-05:00Orange Julius<span style="color: blue;">6 oz. can frozen orange juice</span><br />
<span style="color: blue;">1 cup milk</span><br />
<span style="color: blue;">1 cup water</span><br />
<span style="color: blue;">1/2 cup sugar</span><br />
<span style="color: blue;">1 tsp. vanilla</span><br />
<span style="color: blue;">10 or 12 ice cubes</span><br />
<br />
Combine in a blender, half at a time, until smooth. <br />
Serve immediately.<br />
Makes 6 cups<br />
marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-22027110131048078602013-10-06T17:30:00.001-04:002020-07-03T12:39:11.556-04:00Peaches and Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpk0a9_ln0UP9agzp7EvyBu5UlrU3cVSWgbtNOOsnI2SggQcE-kx8xiB6z63UfjxZk1qg94dbIdSuRhk7HYfkf2AZqCUCAkTG7ryg5nCOSDAw1RRWswBsWeWnkIXSenkhUJHqerhbrCE/s1600/Peaches+and+cream-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpk0a9_ln0UP9agzp7EvyBu5UlrU3cVSWgbtNOOsnI2SggQcE-kx8xiB6z63UfjxZk1qg94dbIdSuRhk7HYfkf2AZqCUCAkTG7ryg5nCOSDAw1RRWswBsWeWnkIXSenkhUJHqerhbrCE/s640/Peaches+and+cream-.jpg" width="508" /></a></div>
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<br />marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com1tag:blogger.com,1999:blog-351961852992947069.post-63491671926046810422013-04-11T14:16:00.002-04:002013-04-11T14:18:36.777-04:00Cranberry pork roast<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKCHD7KwD7IimL1jyZbquOxTQamduJIRFAKatT_iOy1ZfQHH279904PUcK5NzGvq80BI9dWktWb9OQQK3m2BpyGG1KHVgHEOvZzEL1KRCZ8BGXojnQtOsYmi4_sXKm0Ra39CnlsxLBtE/s1600/apr+003.JPG" 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/AVvXsEivKCHD7KwD7IimL1jyZbquOxTQamduJIRFAKatT_iOy1ZfQHH279904PUcK5NzGvq80BI9dWktWb9OQQK3m2BpyGG1KHVgHEOvZzEL1KRCZ8BGXojnQtOsYmi4_sXKm0Ra39CnlsxLBtE/s320/apr+003.JPG" width="320" /></a>Lean cut of pork loin in any size. Roast pork at 325 for 45 minutes to 1 hour, drain excess liquid. </div>
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<div style="text-align: center;">
Mix together and heat in a saucepan for 15 minutes</div>
<div style="text-align: center;">
<span style="color: #0b5394;">1 can of Ocean Spray <u>whole berry</u> cranberry sauce</span></div>
<div style="text-align: center;">
<span style="color: #0b5394;">1/2 cup brown sugar</span></div>
<div style="text-align: center;">
<span style="color: #0b5394;">1/2 cup orange juice</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Pour it over the roast and continue cooking, very loosely covered, for another hour or longer if a large roast. If using tenderloins that cook quickly, shorten cooking time and add berries at start.</div>
<div style="text-align: center;">
If you want to use a crock pot, make sure it's a lean piece of meat and add everything at the start, or drain liquid after a few hours and then add <u>hot</u> berry mix. Meat can be sliced (whether oven or crock) and added back to the juices to saturate each slice for the last half hour for more flavor but not necessary.</div>
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<div style="text-align: center;">
Sauce can be spooned over rice, or thickened over mashed potatoes.</div>
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marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-1272889637442554062012-08-09T15:29:00.000-04:002014-09-17T17:04:36.709-04:00Zucchini Casserole<span style="color: blue;">Shred a large zucchini (about 4 cups),</span> salt, and put in colander.<br />
You will be using <span style="color: blue;">3 cups</span> drained for the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xHz3B6rH9XMfKZ9TmXDnHl6R5ruw_ZaOY6U2BgtRdHROUJDRiqBi5QLXjy4zlMeOzBykP_SBSNdoJt3PMYRLy6NPQJlMp-FdYIwgWXnPDHZCFiF9qHiMtVCqa6L7RhC8N9ycORDh7Fo/s1600/aug+005.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xHz3B6rH9XMfKZ9TmXDnHl6R5ruw_ZaOY6U2BgtRdHROUJDRiqBi5QLXjy4zlMeOzBykP_SBSNdoJt3PMYRLy6NPQJlMp-FdYIwgWXnPDHZCFiF9qHiMtVCqa6L7RhC8N9ycORDh7Fo/s320/aug+005.JPG" height="240" kda="true" width="320" /></a></div>
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In a large bowl mix the following -<br />
<br />
<span style="color: blue;">4 beaten eggs</span><br />
<span style="color: blue;">1 cup Bisquick (light is fine)</span><br />
<span style="color: blue;">3/4 to 1 cup chopped onion</span><br />
<span style="color: blue;">1/2 cup grated Parmesan cheese</span><br />
<span style="color: blue;">1/2 tsp garlic powder</span><br />
<span style="color: blue;">1/2 cup (I use 1/4) vegetable oil</span><br />
<span style="color: blue;">1 tsp. Oregano</span><br />
<span style="color: black;"></span><br />
<br />
After a half hour, squeeze the liquid from the shredded zucchini and measure <span style="color: blue;">3</span> <span style="color: blue;">cups</span>, add to bowl and stir to blend. Pour into a sprayed 9 x 13 glass dish and bake at 350 for about 40 minutes. It can be cut into squares or sticks and is also good cold. I'm not a fan of Oregano but it is fabulous with these ingredients and makes this dish.<br />
**This recipe can be adapted by changing the cheese or adding a meat. I added shredded cheddar and a cup of diced ham. Crumbled sausage is another good add. Parsley can be substituted for oregano.marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com1tag:blogger.com,1999:blog-351961852992947069.post-69649578361139447222012-04-02T13:49:00.001-04:002014-06-06T17:28:28.169-04:00Kugel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C2fQ2rl1EFCdUYyxvzpjXpb1kvkoqPeawKFKDZuSlf5v851hTyf6dAFBGMokYmWYsJaDRbrD3eJnHLw9NAMtWEFwseLW1vYAswfnShS25-D8miuE3aEhXI39DHlAy0v2TniXpULDmjk/s1600/march+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C2fQ2rl1EFCdUYyxvzpjXpb1kvkoqPeawKFKDZuSlf5v851hTyf6dAFBGMokYmWYsJaDRbrD3eJnHLw9NAMtWEFwseLW1vYAswfnShS25-D8miuE3aEhXI39DHlAy0v2TniXpULDmjk/s320/march+018.JPG" dea="true" height="240" width="320" /></a></div>
Cook 8 oz extra wide noodles, drain, and put into sprayed 13 x 9 casserole. The left side is my less fat version and the right is the original.<br />
Blend -<br />
<br />
<u>My lighter version</u> <u>Original version</u><br />
<br />
<span style="color: blue;">4 large eggs </span><span style="color: blue;"> <span style="color: #990000;"> 6 eggs</span> </span><br />
<span style="color: blue;">1/2 cup sugar (more!) </span><span style="color: #990000;"> 1/2 cup sugar</span><br />
<span style="color: blue;">4 Tbsp sour cream </span><span style="color: #990000;">4 Tbsp sour cream</span><br />
<span style="color: blue;">24 oz. cottage cheese </span><span style="color: #990000;">24 oz. cottage cheese</span><br />
<span style="color: blue;">4 oz. cream cheese <span style="color: #990000;">8 oz. cream</span> </span><span style="color: #990000;">cheese</span><br />
<br />
Pour over noodles and stir to blend. Cover loosely with foil and bake for 35 - 45 minutes at 350.<br />
<br />
Topping - (I usually leave off but it is really good)<br />
<span style="color: blue;">4 Tbsp melted butter</span><br />
<span style="color: blue;">1/4 cup sugar</span><br />
<span style="color: blue;">1/2 cup graham cracker crumbs</span>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-37837323730168197552012-02-05T17:55:00.000-05:002014-09-23T10:57:47.477-04:00Calico Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMJ0bb5XSofuveKsHUEkmSss2Tz5HdpvV6KfwUgYw3o22bP2eo2bU210cE-usLTSzO3maNb4JC28tXSlQeVB47adNLNyb1KFPTYFT4i8z4meyrctbNb5BAiAhLV49Z07czLl_7kZngfM/s1600/jan+006.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMJ0bb5XSofuveKsHUEkmSss2Tz5HdpvV6KfwUgYw3o22bP2eo2bU210cE-usLTSzO3maNb4JC28tXSlQeVB47adNLNyb1KFPTYFT4i8z4meyrctbNb5BAiAhLV49Z07czLl_7kZngfM/s320/jan+006.JPG" height="240" sda="true" width="320" /></a></div>
A great one dish meal or pot luck<br />
<br />
Brown <span style="color: blue;">1 - 1 1/2# Italian sausage</span> of your choice (sweet or hot)<br />
Cut into small pieces.<br />
<br />
<br />
In a large heavy casserole bowl or bean pot, mix together<br />
<span style="color: blue;">1 cup ketchup (I add another big squirt)</span><br />
<span style="color: blue;">3 tsp. <u>yellow</u> mustard</span><br />
<span style="color: blue;">2/3 cup honey</span><br />
<span style="color: blue;">4 tsp. vinegar</span><br />
<span style="color: blue;">2/3 cup finely chopped onion</span><br />
<br />
Add to that<br />
<span style="color: blue;">1 28oz can Pork & Beans ( or 2 1# cans) </span><br />
<span style="color: blue;">1 15 oz. Black beans-drained and rinsed</span><br />
<span style="color: blue;">1 15 oz. Garbanzo beans (chick peas) - drained</span><br />
<span style="color: blue;">1 15 oz. Bush's chili beans (mild or hot)</span><br />
<span style="color: blue;">1 15 oz. Lima beans - drained</span><br />
<br />
<span style="color: black;">Toss in the sausage and stir to combine. Cover and bake at 375 for an hour covered. If using a glass or lightweight dish, 350. Stir once during baking time. If you leave it in the oven for longer than an hour, reduce the heat after the hour to 300. </span><br />
<span style="color: black;">Kidney, Great Northern, or Navy beans can be substituted for the Black or Lima beans.</span>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com1tag:blogger.com,1999:blog-351961852992947069.post-37019410760418048872011-11-18T15:42:00.003-05:002019-03-17T12:14:14.515-04:00Corned beef & peaches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BHFc6AAhI_pI0lZB5NDantDPIw4_eVrcKcTuF7R5pnm_x9ArTxMLix0CNdn1PqLU-xMOjOFYzQXFA35apPAOPipHnx66LdWU7DuQAn5yqQ6eAxa5Gv-vdWNSdjvnIEOign81Qcot8-E/s1600/nov+013.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BHFc6AAhI_pI0lZB5NDantDPIw4_eVrcKcTuF7R5pnm_x9ArTxMLix0CNdn1PqLU-xMOjOFYzQXFA35apPAOPipHnx66LdWU7DuQAn5yqQ6eAxa5Gv-vdWNSdjvnIEOign81Qcot8-E/s320/nov+013.JPG" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Now that doesn't even sound good. But OMG it is. Especially if you like peaches. You won't be sorry!</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">You can cook your corned beef any way you wish, crock pot, simmering on the stove, or slowly in the oven, but always covered with water until tender. When it's cooled and sliced thinly, top with a can of drained peaches (save the juice) in heavy syrup, NOT the natural juice. Size of the can depends on how many peaches you want, but the standard 15 oz size is fine for two to four servings. Unless you're a piglet like me. </span><br />
<br />
<span style="color: blue;"><span style="color: black; font-family: "verdana" , sans-serif;">Blend well and pour over the sliced brisket -</span></span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1/3 cup of the peach syrup from a can of peach halves or slices in heavy syrup</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1/3 cup brown sugar</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 Tbsp + 1 tsp vinegar</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 tsp yellow mustard</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1/3 cup ketchup</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Pop in the oven for at least 30 minutes at 350, or longer at a lower temperature. Serve with white rice, topped with the sweet & sour peach sauce. The brisket can be made a day or two before, and it is sometimes even better reheated.</span>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com2tag:blogger.com,1999:blog-351961852992947069.post-72834966831179463172011-11-18T13:37:00.003-05:002020-11-29T09:29:11.915-05:00Sweet potato pie casserole<span face=""verdana" , sans-serif">This is so good. I could eat the whole thing myself.</span><br />
<span face=""verdana" , sans-serif">Use a 9" pie dish or an 8"x8" glass casserole.</span><br />
<span face=""verdana" , sans-serif"><br />
</span><br />
<span face=""verdana" , sans-serif">Mix the following well, and put in the pie dish.</span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1 29 oz can sweet potatoes, drained of liquid and mashed well (I use 40 oz. can works just as well)</span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1/2 cup sugar</span><br />
<span face=""verdana" , sans-serif"><span style="color: blue;">1/4 cup melted margarine or butter</span> (I use less)</span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1 tsp. cinnamon</span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1 egg</span><br />
<span face=""verdana" , sans-serif">Topping: </span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1 sleeve Ritz crackers, crushed (original calls for 1 heaping cup but I use more)</span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1/2 cup brown sugar</span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1 stick melted margarine or butter (I use 3/4)</span><br />
<span face=""verdana" , sans-serif" style="color: blue;">1/2 cup chopped walnuts ( I use more)</span><br />
<span face=""verdana" , sans-serif" style="color: black;">Mix the topping ingredients well - I use my hands.</span><br />
<span face=""verdana" , sans-serif">Spread over top of pie - try not to taste because if you're like me, there won't be enough left for the pie.</span><br />
<span face=""verdana" , sans-serif">Bake for 30 minutes at 325-350.</span><br />
<span face=""verdana" , sans-serif">Can also be made in advance, kept in fridge for a day or two before baking, and reheats well. Bake a little longer if put in oven cold.</span>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com4tag:blogger.com,1999:blog-351961852992947069.post-11875058484186324722011-11-18T13:37:00.002-05:002015-11-20T19:40:20.862-05:00A better green bean casserole<span style="font-family: "verdana" , sans-serif;">This is such a wonderful rich casserole and if I could find the picture of it, you could see how good looking it is. </span><br />
<span style="font-family: "verdana" , sans-serif;">Blend in medium casserole dish -</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 1/2 cups sour cream</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">3/4 cup shredded Cheddar cheese</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 Tbsp brown sugar</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 Tbsp flour</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 tsp salt</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1/4 tsp pepper</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 4 oz can mushroom pieces, drained/squeezed</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 4 oz jar diced pimentos, drained well</span><br />
<span style="font-family: "verdana" , sans-serif;">Stir in until blended - </span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 15 oz. cans French style green beans drained/squeezed</span><br />
<span style="font-family: "verdana" , sans-serif;">Top with </span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">3/4 cup bread crumbs (seasoned or not) </span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">mixed with 3 Tbsp melted butter</span><br />
<span style="font-family: "verdana" , sans-serif;">Bake at 350 for 40 - 45 minutes</span><br />
<span style="font-family: "verdana" , sans-serif;">Can be made ahead and kept in fridge until ready to bake.</span><br />
<span style="font-family: Verdana;">Serves 6 , can be doubled.</span><br />
marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-79138606020212955802011-05-27T08:23:00.001-04:002015-06-26T20:11:09.371-04:00Rootin' Tootin' Bean Salad<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">This is one of the best bean salads! Make it the day before and toss it a few times to marinate.</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhrEfHmazOlQEJ72c2TyFA0IC9KuS-3X-AAS9OKyBu_AdAO1EJSm3wjQJd42z1K780TDE3fAKe6XMTpSW-ucNr37ZWKgrmq53yrJkmhC53LRdzFCo0nNxJlS7CUiE09VmYktveh-jo6c/s1600/944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhrEfHmazOlQEJ72c2TyFA0IC9KuS-3X-AAS9OKyBu_AdAO1EJSm3wjQJd42z1K780TDE3fAKe6XMTpSW-ucNr37ZWKgrmq53yrJkmhC53LRdzFCo0nNxJlS7CUiE09VmYktveh-jo6c/s400/944.jpg" t8="true" width="400" /></span></strong></a></div>
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Chop - </span></strong><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">You can increase these to your taste-<br />
I usually use more than 1 cup</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 cup chopped celery</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 cup chopped onions</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 cup diced red bell pepper - must be red - no green</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Rinse in colander and drain well -</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 can black beans</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 can garbanzo beans</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 can navy beans</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 can black eyed peas</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 can lima beans</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmKOhLCP_5lc636Kv7skGVs7c14hpmAmI2hqZvaLZgxm_FZgEbYB3gSgW1kYQBOMDthqn2daM1qdrCdf96zfaF4NrtXtd719IORDjhFYqWgPsIs-Rbcck6X_ygUeH9_ezBSzVVeSaAf8/s1600/942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmKOhLCP_5lc636Kv7skGVs7c14hpmAmI2hqZvaLZgxm_FZgEbYB3gSgW1kYQBOMDthqn2daM1qdrCdf96zfaF4NrtXtd719IORDjhFYqWgPsIs-Rbcck6X_ygUeH9_ezBSzVVeSaAf8/s640/942.jpg" t8="true" width="640" /></span></strong></a></div>
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">To make sure the dressing doesn't watered down, I usually lay the ingredients on a large cotton or linen towel to dry a bit, then fold the towel and drop them all in the bowl.</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Dressing -</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1/3 cup cider vinegar</span></strong><br />
<strong><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #073763;">1/3 cup red wine vinegar</span> (I use all red wine instead of cider)</span></span></strong><br />
<strong><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #073763;">1/3 - 1/2 cup sugar</span> (I use 1/2 cup)</span></span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1 tsp salt</span></strong><br />
<strong><span style="color: #073763; font-family: "Trebuchet MS", sans-serif; font-size: large;">1/2 cup canola oil</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="font-size: large;">Blend above with a stick blender or whisk until oil is incorporated, </span></strong><strong><span style="font-size: large;">and pour over beans/veggies. Toss gently, cover, refrigerate. Toss </span></strong><strong><span style="font-size: large;">or stir several times during marinating. Best after at least 12 hours so make the night before.</span></strong></span>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com4tag:blogger.com,1999:blog-351961852992947069.post-59706559868021920082011-04-27T20:04:00.000-04:002011-11-18T00:05:08.304-05:00cwikla! Polish beet relishThis is so simple to make but what a mess! Originally, we made mom's old recipe from canned (not pickled) beets and added vinegar and the rest to grated beets. I bought the wrong beets one year and ended up never going back. You'll need<br />
<br />
1 jar 12 -15 oz. <u>Pickled</u> whole beets<br />
Bottled grated horseradish in the cold dairy section<br />
Sugar<br />
<br />
You should wear a latex glove to prevent staining but it's not important. Drain the beets, (save the liquid and throw in a few shelled hard boiled eggs for a few days), shred them into a bowl with a small holed shredder.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoapnjs1ChGb5K8p7ximsLDt7Kw8HixObNaWKkvulPpZOQu8uzyom186cxGMXqgpkW1_mK8cBhiDtGdwEs7eoOsjMC_FnTxKKb2G69P_tMV27XRIsJJyzZohbVmEwb70stkwtDHlsL-DA/s1600/april+017.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="308px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoapnjs1ChGb5K8p7ximsLDt7Kw8HixObNaWKkvulPpZOQu8uzyom186cxGMXqgpkW1_mK8cBhiDtGdwEs7eoOsjMC_FnTxKKb2G69P_tMV27XRIsJJyzZohbVmEwb70stkwtDHlsL-DA/s400/april+017.JPG" width="400px" /></a></div>The box grater holes are a little big if you want a fine relish but you can use them if you want.<br />
<br />
<br />
The small one is what I prefer. Grating the beets instead of shredding makes a real mess so we switched to this method. Once they're shredded, drain any extra liquid from the bowl, and add anywhere from 1 - 3 tablespoons of the horseradish, squeezing out the liquid. Start with one since all brands are different as is our tolerance of horseradish<span style="font-family: Arial, Helvetica, sans-serif;">!</span> Add 1 - 2 teaspoons of sugar. Stir to blend - that's it!! Great with ham, as a side dish, spread on bread, or with cheese. I found a brand from Poland named Agrosik and it is wonderful. Our Ethnic section quit carrying it so I'm back to making it again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEUbJiN_yXipbo1rGZQcaJzcVGtywMvDS6wmwbyaGnnqBCeE5qmf6lneL7ZDbA5DXaDkBLr3Nhe_qWLAWDmm-QWgicLVHIJAU950Hnu226ePUw3JIkMncCjNEUhUra8KH_28Ja_JjLlI/s1600/april+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEUbJiN_yXipbo1rGZQcaJzcVGtywMvDS6wmwbyaGnnqBCeE5qmf6lneL7ZDbA5DXaDkBLr3Nhe_qWLAWDmm-QWgicLVHIJAU950Hnu226ePUw3JIkMncCjNEUhUra8KH_28Ja_JjLlI/s400/april+021.JPG" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com1tag:blogger.com,1999:blog-351961852992947069.post-15714383376056983422011-03-09T10:52:00.002-05:002011-11-18T00:04:55.998-05:00Fried Glazed Donuts<strong>When my Nona came to this country, she had very little, but giving her family treats was important to her. One "dessert" was stale dry bread torn into pieces and put in bowls along with handfuls of walnuts from their tree. Warm milk sweetened with sugar was poured over and tossed. She couldn't afford the fresh pastries that were so different from her Italian goodies, so she bought day old donuts for special occasions and fried them. Our local hospital coffee shop (now long gone) would throw the stale glazed donuts on their griddle and they were a big seller. It's the only way my family eats glazed donuts. Unless of course it's the one I consume on the ride home from the store because I'm a pig.</strong><br />
<strong><br />
</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkG_6lY4_p52NgQNdK9Itvx5Q5OFsxAWYek0XsdHx_glflviZl0Y6gSJc3niQm63XRJWGxDiglYqSb1YVAFw_OwkaLhjdcvIVEjZTzuq804bUQunVCpRAJ0VjGjEVc0Ke4GrzL8wDwfs/s1600/march+002.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkG_6lY4_p52NgQNdK9Itvx5Q5OFsxAWYek0XsdHx_glflviZl0Y6gSJc3niQm63XRJWGxDiglYqSb1YVAFw_OwkaLhjdcvIVEjZTzuq804bUQunVCpRAJ0VjGjEVc0Ke4GrzL8wDwfs/s320/march+002.JPG" width="320" /></strong></a></div><strong>Heat a non-stick pan med-high to high, then smear with the butter stick, or add more if you'd like. Throw in the glazed donut. </strong><br />
<strong><br />
</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfxa0rsVfLMj_ir-3B-3oA5SV-LccLqsnm7bpsZsa767wInGKUFlc1fsquxb4rk2Y_vwqu9hR7HwIHUCVUUKoCRfdNzyreaj4oeIzKEFBBhQeMY6M865nV2lblijclwvcGq92HcUXmuU/s1600/march+005.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfxa0rsVfLMj_ir-3B-3oA5SV-LccLqsnm7bpsZsa767wInGKUFlc1fsquxb4rk2Y_vwqu9hR7HwIHUCVUUKoCRfdNzyreaj4oeIzKEFBBhQeMY6M865nV2lblijclwvcGq92HcUXmuU/s320/march+005.JPG" width="320" /></strong></a><strong>It will sizzle and the glaze will bubble and start to melt.</strong></div><strong><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W7eFR3JgjhkOHRfO1mHhQbVtvcJuNJN-I67hIY7iYH3IKx3oCYPJYcNalggVG8QqvGM8m9Mwd8rT3GIvs733ehABJwoXn6DVxJeLRx52I_ppvGGK53-0aoGD1bmNH7aNY_OUDeJZAUw/s1600/march+004.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W7eFR3JgjhkOHRfO1mHhQbVtvcJuNJN-I67hIY7iYH3IKx3oCYPJYcNalggVG8QqvGM8m9Mwd8rT3GIvs733ehABJwoXn6DVxJeLRx52I_ppvGGK53-0aoGD1bmNH7aNY_OUDeJZAUw/s320/march+004.JPG" width="320" /></strong></a><strong>Smash that baby down a little with the spatula so it's all touching the pan.</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fT6Hgm5cFxj2jryYKuQ_4uiP6KYI9WidHcgGM_14HhN7ucwkRizGSB5gi7M73wY-hNheq5kSV13owQGe2YDTwwbyNpoO21E2jRd5nwXip8Cfm1NBVCj0udK1KOInCTOB3Z0j2UXP33c/s1600/march+003.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fT6Hgm5cFxj2jryYKuQ_4uiP6KYI9WidHcgGM_14HhN7ucwkRizGSB5gi7M73wY-hNheq5kSV13owQGe2YDTwwbyNpoO21E2jRd5nwXip8Cfm1NBVCj0udK1KOInCTOB3Z0j2UXP33c/s320/march+003.JPG" width="320" /></strong></a><strong>Check the bottom and as soon as it starts to brown, flip it over. Swirl it in the melting glaze so you don't lose any. </strong></div><div class="separator" style="clear: both; text-align: center;"><strong></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZF6tPRbvqNjuC-BODn50It_vpH9ndFDDqln8YFzKP8CIryzJu9Vbf2OqlVnsnVzOETySQYMuaO4-LvpAyp2awcqPPynU0Fm-FJbdYclHll7E9fG6hxXSS_fIzhNui_pfZ5RECBj3Am5o/s1600/march+007.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZF6tPRbvqNjuC-BODn50It_vpH9ndFDDqln8YFzKP8CIryzJu9Vbf2OqlVnsnVzOETySQYMuaO4-LvpAyp2awcqPPynU0Fm-FJbdYclHll7E9fG6hxXSS_fIzhNui_pfZ5RECBj3Am5o/s320/march+007.JPG" width="320" /></strong></a><strong>Let it cool. We always use a knife to cut it - I get it really crispy. But if not, it makes it back to the pan for a little more high heat.</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4q2BCLwuamT2JPgni_DKcHwjhJxE9wJIKQwGJpGPwlIki6wdAYt6FhyphenhyphenEDNX2-d06-P3W7d6bcECLttVPGzt0tOfE8JrPnxUTK59HApkw_eN9l1ULBfqlEz2BAM4c5wcl3ckBOK_AkaY/s1600/march+008.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4q2BCLwuamT2JPgni_DKcHwjhJxE9wJIKQwGJpGPwlIki6wdAYt6FhyphenhyphenEDNX2-d06-P3W7d6bcECLttVPGzt0tOfE8JrPnxUTK59HApkw_eN9l1ULBfqlEz2BAM4c5wcl3ckBOK_AkaY/s320/march+008.JPG" width="320" /></strong></a><strong>Just make sure to pick donuts that have a lot of glaze. If there is only a little on the bottom side, fry the top side first.</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com1tag:blogger.com,1999:blog-351961852992947069.post-73799407251154308912011-03-03T20:08:00.000-05:002019-03-02T10:21:30.310-05:00Meat stuffed manicotti<span style="font-size: x-small;"> <em><span style="font-family: inherit;"><span style="font-size: large;"><br />
1# lean ground beef</span></span></em></span><br />
<em><span style="font-size: large;">1 pkg frozen chopped spinach</span></em><br />
<em><span style="font-size: large;">4 eggs</span></em><br />
<em><span style="font-size: large;">3/4 cup grated parmesan</span></em><br />
<em><span style="font-size: large;">1 1/2 cups shredded mozzarella</span></em><br />
<em><span style="font-size: large;">2 Tbsp butter</span></em><br />
<em><span style="font-size: large;">1 box manicotti shells (14)</span></em><br />
<em><span style="font-size: large;">Sauce</span></em><br />
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tlaBpxI5qavXCnSr9HvLz4woJYtGVYldpnw_T_2U63CDQzilDoE6TKHSn6PDHL9MzWxeuvGLnL34LE58cePH5lGNWFXq_jdv1nrE-fj4FsKPEPk6Py65qTWqHHSfUmZq_Nt2B6kIHqQ/s1600/march+015.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><em><img border="0" height="250" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tlaBpxI5qavXCnSr9HvLz4woJYtGVYldpnw_T_2U63CDQzilDoE6TKHSn6PDHL9MzWxeuvGLnL34LE58cePH5lGNWFXq_jdv1nrE-fj4FsKPEPk6Py65qTWqHHSfUmZq_Nt2B6kIHqQ/s320/march+015.JPG" width="320" /></em></a><em>Cook the shells until center of pasta is a little firm, not hard. Drain. I rinse in cool water and then lay out on a linen towel to dry. </em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Vk4yetzCJ-OSYD8v4RFYTARD8zRgsyp-mkESxTMZ0LkkCKp2F6XkPSygKe1btq8fT662otpG4Hx1wboqcBmYdoGNFH1vxh-Yxa7jRkJZKeByZLpEP8CxuKU9SRZccIHEdqDX9F65pKY/s1600/march+011.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><em><span style="font-family: inherit; font-size: large;"><img border="0" height="246" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Vk4yetzCJ-OSYD8v4RFYTARD8zRgsyp-mkESxTMZ0LkkCKp2F6XkPSygKe1btq8fT662otpG4Hx1wboqcBmYdoGNFH1vxh-Yxa7jRkJZKeByZLpEP8CxuKU9SRZccIHEdqDX9F65pKY/s320/march+011.JPG" width="320" /></span></em></a><span style="font-family: inherit; font-size: large;"><em>Cook spinach as directed, save liquid. Brown ground beef, drain, add 2 Tbsp. butter (I omit), 1/2 tsp. salt, and 1/4 tsp. pepper. When spinach is cool, squeeze out liquid and add to meat, continue cooking for 3 minutes. </em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWrSJ05TQKwVMcCar8Gr0ROlHWEuQdxKU6RkRC8W3-5dKuYk9eeE-5dXFQEinDFiTgyT47YLQvCMa0n9SfhP_JmZN8ORO2nACQ8BjH3LfKCceqHwoPNf7O65YZpbKh7N_lwMG1BJ1WiE/s1600/march+032.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><em><span style="font-family: inherit; font-size: large;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWrSJ05TQKwVMcCar8Gr0ROlHWEuQdxKU6RkRC8W3-5dKuYk9eeE-5dXFQEinDFiTgyT47YLQvCMa0n9SfhP_JmZN8ORO2nACQ8BjH3LfKCceqHwoPNf7O65YZpbKh7N_lwMG1BJ1WiE/s320/march+032.JPG" width="320" /></span></em></a></div>
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<em><span style="font-size: large;">Turn off <span style="font-family: inherit;">heat. Beat 4 eggs in a bowl and add the parmesan. Blend into meat and then fold in mozzarella. Stuff the manicotti. Spread you favorite tomato sauce into the glass casserole.</span></span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideXqjla_B6RI6UWtXVf-sZXLhagCd-rOPWZtBXHTH2qYMs2qoY0mkMhXgP1ySP_DUUR8GbNedGo21_IFamoIZk8LQlz2lgxlRbThDdnyPeLLxDNHt1b02onuRh3ne5J5lT8xbuoBXDEM/s1600/march+033.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><em><span style="font-family: inherit; font-size: large;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideXqjla_B6RI6UWtXVf-sZXLhagCd-rOPWZtBXHTH2qYMs2qoY0mkMhXgP1ySP_DUUR8GbNedGo21_IFamoIZk8LQlz2lgxlRbThDdnyPeLLxDNHt1b02onuRh3ne5J5lT8xbuoBXDEM/s320/march+033.JPG" width="320" /></span></em></a><span style="font-family: inherit; font-size: large;"><em>Lay in dish, spoon 1 tsp. spinach liquid over each one (or not). Pour your favorite spaghetti sauce over shells, but not more than halfway up sides. Save some sauce to pass around at meal.</em></span></div>
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<span style="font-family: inherit; font-size: large;"><em>Lay a sheet of foil loosely over dish. Remove for last 15 minutes, but check during baking for too much liquid or too thick sauce. To cover or not depends on the consistency of your sauce.</em></span></div>
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<span style="font-family: inherit; font-size: large;"><em>Bake at 325 - 350 about 40 - 45 minutes. </em></span></div>
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<em><span style="font-family: inherit; font-size: large;">You can make this filling for shells instead of manicotti and also use as a layer in lasagna. Filling can be made ahead of time or assembled (without the sauce) and covered a day before baking. Take out of fridge an hour before.</span></em></div>
</span>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-30809955036688270052011-02-26T14:17:00.001-05:002020-11-25T09:59:08.835-05:00Cranberry Walnut Salad<span style="font-size: x-small;"> </span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtByk5NjflCI7t4441jms-1mhm5CSu026I4l2atTGnhTfAmVct6lBJPivfx7KkddmOfCjey-_9vEcrS9P9hu4UEvCxuRcYKcU0p5J8dsN0y561AUTmhmFLuRfHZhNhyphenhyphenFfN27QvZ4ztSI/s1600/cranberries+016.JPG" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="300" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtByk5NjflCI7t4441jms-1mhm5CSu026I4l2atTGnhTfAmVct6lBJPivfx7KkddmOfCjey-_9vEcrS9P9hu4UEvCxuRcYKcU0p5J8dsN0y561AUTmhmFLuRfHZhNhyphenhyphenFfN27QvZ4ztSI/s400/cranberries+016.JPG" width="400" /></em></a></span></div>
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<span style="font-size: xx-small;"><span style="font-family: inherit; font-size: large;"><em>This is a really nice dish for holidays but we love it year round. I've tried adding apples and/or oranges, and apples worked OK, but not the orange with the celery so I use a different recipe for orange/cranberry. The original is still the best for these flavors.</em></span></span></div>
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<span style="font-size: xx-small;"><span style="font-size: large;"><em><span style="font-family: inherit;"><em><span style="font-size: large;"><span style="font-family: inherit;">2 pkg cherry Jello (can be sugar free)<br />
</span><span style="font-family: inherit;">2 cups boiling water</span></span></em></span></em></span></span><div><span style="font-size: xx-small;"><em><span style="font-family: inherit; font-size: large;">1 cup cold water</span></em><br />
<em><span style="font-family: inherit; font-size: large;">2 cups sugar</span></em><br />
<em><span style="font-family: inherit; font-size: large;">2 cups chopped fresh cranberries</span></em><br />
<em><span style="font-family: inherit; font-size: large;">1 cup chopped celery</span></em><br />
<em><span style="font-family: inherit; font-size: large;">1 cup chopped walnuts</span></em><br />
<em><span style="font-family: inherit; font-size: large;">Add boiling water to Jello, whisk, add sugar and blend till dissolved. Add the last cup of water. Pour into 9x13 glass dish.</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCS2-4pdr6S8tzq335NT5uItjQjemdIukClCgEdMZRBomUMGssyDgIRF81pu05C789tdCKa19NafdoRdOKh4w03LJqgmu25Xud48Y8__rFpOZsCdMzs87fUuWiKeERb3K3mHAoaz67qKU/s1600/cranberries+002.JPG" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit; font-size: large;"><em><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCS2-4pdr6S8tzq335NT5uItjQjemdIukClCgEdMZRBomUMGssyDgIRF81pu05C789tdCKa19NafdoRdOKh4w03LJqgmu25Xud48Y8__rFpOZsCdMzs87fUuWiKeERb3K3mHAoaz67qKU/s320/cranberries+002.JPG" width="320" /></em></span></a></div>
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<span style="font-family: inherit; font-size: large;"><em>Wash 1 pkg. fresh cranberries. </em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AFnNCBwftX2P7yW2T8fo3SH_Zs4Q82_CpnkGtaFNlrT0J4vUYWzdceW2dO_SS34NcBiiULSxln99_TMO1EK2T02QCNqV82B2lwBZcPL0sAaohggZORKbtlobbgTIaxLLEYltDmB2ZC8/s1600/cranberries+005.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><em><img border="0" height="276" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AFnNCBwftX2P7yW2T8fo3SH_Zs4Q82_CpnkGtaFNlrT0J4vUYWzdceW2dO_SS34NcBiiULSxln99_TMO1EK2T02QCNqV82B2lwBZcPL0sAaohggZORKbtlobbgTIaxLLEYltDmB2ZC8/s320/cranberries+005.JPG" width="320" /></em></span></a></div>
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<span style="font-size: x-small;"><span style="font-family: inherit; font-size: large;"><em>Toss into processor and chop into small pieces. </em></span></span></div>
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<span style="font-family: inherit; font-size: large;"><em>I use the whole bag instead of measuring 2 cups.</em></span></div>
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<span style="font-family: inherit; font-size: large;"><em>Add to Jello</em></span></div>
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<span style="font-family: inherit; font-size: large;"><em>Chop celery fine (by hand or machine) and add the 1 cup or more to Jello. Do the same with the walnuts.</em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBc8RBD6-jAjeUuwDJRsLjDilAK4WDBxzwG4FnSPfRRhMljGy82nVFfl3XPGdLluHrt8j9Ec608q0NWIV29NEbbdZc3T2UqemjbKY9vFJ5esI3iOVaQZnLCkWKyudC4uFZFF5C-COsBY/s1600/cranberries+011.JPG" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit; font-size: large;"><em><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBc8RBD6-jAjeUuwDJRsLjDilAK4WDBxzwG4FnSPfRRhMljGy82nVFfl3XPGdLluHrt8j9Ec608q0NWIV29NEbbdZc3T2UqemjbKY9vFJ5esI3iOVaQZnLCkWKyudC4uFZFF5C-COsBY/s320/cranberries+011.JPG" width="320" /></em></span></a><span style="font-family: inherit; font-size: large;"><em> </em></span><div style="border: currentcolor;">
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<span style="font-family: inherit; font-size: large;"><em><span style="font-family: inherit; font-size: large;"><em>Stir to distribute evenly and refrigerate until, best overnight. Cover with plastic wrap. You can use one cranberry or one strawberry Jello with one cherry, instead of two cherry. I usually add more celery and nuts than the recipe calls for.</em></span></em></span><br /></div>
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</span></div>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0tag:blogger.com,1999:blog-351961852992947069.post-28045834136829276472011-02-17T14:30:00.002-05:002011-11-18T00:04:42.581-05:00SPINACH GARLIC SOUP<span style="font-family: "'Coming Soon', arial, serif;"><strong>This is a really healthy soup, easy to make, and one of our favorites. </strong></span><br />
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</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1ZQ1tCOWDbFPwIRuTev1vGw6ku-09fB_T8cLOyS4y8IWTnB72DPXDK5rOY8dahMg_LM4WboPRuGYQSaPwkf16Y5PFofj08OODpVxAkNUC9wweDsaSeTUJicnmg_fUuNNwWETUcDWAyA/s1600/soup+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" h5="true" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1ZQ1tCOWDbFPwIRuTev1vGw6ku-09fB_T8cLOyS4y8IWTnB72DPXDK5rOY8dahMg_LM4WboPRuGYQSaPwkf16Y5PFofj08OODpVxAkNUC9wweDsaSeTUJicnmg_fUuNNwWETUcDWAyA/s320/soup+004.JPG" width="320" /></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Coming Soon', arial, serif;"><strong>32 oz Swanson/College Inn fat free chicken broth</strong></span></div><span style="font-family: 'Coming Soon', arial, serif;"><strong>1 cup or more shredded or diced carrots </strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>3/4 cup or more chopped onion</strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>8 garlic cloves</strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>Simmer above until carrots are soft.</strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>Add 10 oz bag spinach, simmer until spinach is wilted.</strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>Add 1/8 tsp ground nutmeg, fresh cracked pepper to taste.</strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>Remove from heat and let cool slightly. </strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Coming Soon', arial, serif;"><strong>Puree batches in processor or blender until smooth.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Coming Soon', arial, serif;"><strong>Cook 1/4 cup butter & 1/4 cup flour for a few minutes to make roux.</strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>(I use 3 Tbsp or less instead of 1/4 cup)</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Coming Soon', arial, serif;"><strong>Blend 1 - 2 ladles of spinach soup in roux until smooth.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Coming Soon', arial, serif;"><strong>Add roux mix to pot and whisk in.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: 'Coming Soon', arial, serif;">Add 1/2 cup fat free milk and 1/2 cup half & half or </span><span style="font-family: Trebuchet MS;">use all milk if you prefer, or less for stronger flavor.</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Coming Soon', arial, serif;"><strong>Heat to serve. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: 'Coming Soon', arial, serif;"><strong>Sprinkle with your choice - Romano...Parmesan...seasoned croutons</strong></span><br />
<span style="font-family: 'Coming Soon', arial, serif;"><strong>You can add another 14 oz. can of broth if the soup is too thick or too strong, also a teaspoon or so of sugar if spinach is a little bitter. For freezing, don't add the milk until defrosted and ready to heat.</strong></span></div>marlyhttp://www.blogger.com/profile/05252451302831115791noreply@blogger.com0