tag:blogger.com,1999:blog-74602459119770530142024-03-13T02:34:28.978-05:00Savor The FlavorPsalm 34:8 Taste and see that the LORD is good; blessed is the man who takes refuge in him.Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-7460245911977053014.post-42383427576596220872023-10-13T12:35:00.002-05:002023-10-13T12:35:48.414-05:00Fruit and Jello Jiggler Sea Creation<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGMDhEmb9YnWGnRxeNhjadNjVogRYUBtIJfndmvjM4HBWlwPoSBclRaOIByE2QFCw9txYCtOQnk4iwZHrOnAyputBGiAHbjkKrbHuR_LVS4BOhbleXG7_pErwHvZW6hrKVrssL1MXz_78DFUK6juNLHPstreF860ZG76sN-7lZxczm-sUxbH47oZjK7g/s4030/IMG_1174.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGMDhEmb9YnWGnRxeNhjadNjVogRYUBtIJfndmvjM4HBWlwPoSBclRaOIByE2QFCw9txYCtOQnk4iwZHrOnAyputBGiAHbjkKrbHuR_LVS4BOhbleXG7_pErwHvZW6hrKVrssL1MXz_78DFUK6juNLHPstreF860ZG76sN-7lZxczm-sUxbH47oZjK7g/w640-h480/IMG_1174.jpeg" width="640" /></a></div><br /> <i>The three year old little girl I nanny had a sea creature birthday party so I made her a Jello Jiggler treat. It took me awhile to think of edible things I could use for the treat but was happy with the results. It's a little busier than I would have liked but I know how much she would appreciate the gummy fish addition.</i><div><i><br /></i></div><h3 style="text-align: left;">Things needed</h3><div>Sheet pan</div><div>Cooking spray</div><div>2-6 oz packages of blueberry jello</div><div>1 orange</div><div>1 plum</div><div>2 or 3 mandarin oranges</div><div>Grapes</div><div>Raspberries</div><div>Black food marker</div><div>Gummy fish</div><div><i><br /></i></div><div><i><br /></i></div><h3 style="text-align: left;">Directions</h3><div>As you can see I used half of a large orange for the crab's body and part of the other half for it's pinchers. The legs and rest of it's pinchers are made with mandarin oranges, with halves of a grape for it's eyes. I used food marker for the pupils on the eyes but you could easily use a little frosting and chocolate chips. The jelly fish is half of a plum for the body and the other half cut into legs. The gummy fish came from Oriental Trading. I put the bodies of the crab and jelly fish in place after spraying the sheet pan and then carefully poured in the jello. About an hour before the jello was totally set I added the rest of the items, pushing them in a little so they would stay in place.</div><div><br /></div><h3 style="text-align: left;">Jello Jiggler Recipe</h3><div>https://www.squirrelsofafeather.com/jello-jigglers/#mv-creation-1-jtr</div><div><br /></div><div>I doubled the recipe.</div>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-45889407039725764842023-09-27T18:41:00.005-05:002023-10-22T15:28:15.078-05:00Olive Dip aka Botox Dip<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5o53DgUm-6sWlupyTFlf9Kr0ftGBmJq7YNjTUZuTj6geqF6v2fNEAXGkoQE3WoGGCjMooHqfJ62ISHa6aCL2VZV9j1MRJ0r4HDUaO3NY_b6H8XqM3uOKLWTnJGJR625wN2mNpg7PpYsVoIMiAcfMk2QHM_3siL7GfIcWRrc8c91EBSht45xmUwp7bdo/s3634/IMG_0487.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3634" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5o53DgUm-6sWlupyTFlf9Kr0ftGBmJq7YNjTUZuTj6geqF6v2fNEAXGkoQE3WoGGCjMooHqfJ62ISHa6aCL2VZV9j1MRJ0r4HDUaO3NY_b6H8XqM3uOKLWTnJGJR625wN2mNpg7PpYsVoIMiAcfMk2QHM_3siL7GfIcWRrc8c91EBSht45xmUwp7bdo/w532-h640/IMG_0487.HEIC" width="532" /></a></div><br /><blockquote style="border: medium; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: right;"><br /></div></blockquote><div class="separator" style="clear: both; text-align: left;"><i>This is a recipe I got from my sister-in-law Jean, who refers to it as Botox Dip because of the salt content, although I don’t use as much salt.. I have made a few minor adjustments. It is a real crowd pleaser and a great thing to bring to a party as an appetizer. Jean always served it with Fritos, which is also my chip of choice for this dip, but you could serve it with crackers, pretzels, or any other chip of your choice. I find this dip highly addictive, so beware!</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><h3 style="clear: both; text-align: left;">Ingredients</h3><div>Cream Cheese 8 oz (softened)</div><div>Pimento Stuffed Green Olives 5 oz (I use either Lindsay Manzanilla or Trader Joe's Manzanilla olives)</div><div>Whipping Cream 4oz</div><div>Mayonnaise 1 TBLS</div><div>Worcestershire Sauce 1 TSP</div><div>Garlic Salt 1/2 TSP</div><div>Kosher Salt 1/4 tsp (about)</div><div>Garlic Powder (to taste) </div><div><br /></div><h3 style="text-align: left;">Directions</h3><div>Chop jar of drained olives and set aside on paper toweling. Place softened cream cheese in a bowl along with a few drops of whipping cream, garlic salt, Worcestershire sauce, and Kosher salt. Use a hand mixer to whip until creamy. In another bowl whip the remaining 4 oz of whipping cream until stiff. Add half of the whipped cream to cream cheese mixture and whip together. Fold in remaining whipped cream and TBLS of mayo. Fold in green olives. Add garlic powder in sprinkles to taste.</div><div><br /></div><div> </div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><h3 style="clear: both; text-align: left;"><i><br /></i></h3><br /> <p></p>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-68282765920291147542023-02-11T17:13:00.006-06:002023-02-16T06:20:45.918-06:00Homemade Caesar Salad Dressing<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyIh_GN3cq9lQT4tZ5-tJVwvo59Nb3slg5iANOdthwDkDJxMh7fPpGEwo8k4j8ubIrPDnbyQ2sUis0st0krUOi-OL8wZEWtsUOjEbl_uG8wsqZumXGSyIv-iLxMm97lTYVap2aW8vDvxcOzaw2tc2cElp_H-vT0YyBfJDAVgXJdBoOssBCCk-kfiV/s4032/IMG-0167.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyIh_GN3cq9lQT4tZ5-tJVwvo59Nb3slg5iANOdthwDkDJxMh7fPpGEwo8k4j8ubIrPDnbyQ2sUis0st0krUOi-OL8wZEWtsUOjEbl_uG8wsqZumXGSyIv-iLxMm97lTYVap2aW8vDvxcOzaw2tc2cElp_H-vT0YyBfJDAVgXJdBoOssBCCk-kfiV/w480-h640/IMG-0167.jpg" width="480" /></a></div><br /><p><i>This delicious homemade salad dressing is from a recipe I got from my sister Miriam. It's a keepere!</i></p><p><b><span style="font-size: large;">Ingredients</span></b></p><p><span> 3 cloves garlic, minced</span><br /></p><p><span><span> 3/4 cup mayonnaise</span><br /></span></p><p><span><span><span> 3 tsp. anchovy paste</span><br /></span></span></p><p><span><span><span><span> 1/4 cup grated Parmesan</span><br /></span></span></span></p><p><span><span><span><span><span> 1 tsp. Worcestershire sauce</span><br /></span></span></span></span></p><p><span><span><span><span><span><span> 1 tsp. Dijon mustard</span><br /></span></span></span></span></span></p><p><span><span><span><span><span><span><span> 1 tbsp. lemon juice, or more to taste</span><br /></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span> salt and pepper to taste</span><br /></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span style="font-size: large;"><b>Directions</b></span></span></span></span></span></span></span></span></span></p><p>Mix all ingredients in a bowl. Refrigerate until ready to use, best overnight. I sometimes add a bit of half n half to thin down the dressing.</p><p><br /></p><p><br /></p><p><br /></p>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-64515027095019703352022-11-08T18:12:00.004-06:002022-11-09T20:55:59.432-06:00Pretty Pink Pig Pumpkin<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliZm1yZGZTxRF7hOM0eys-U2z2eRME-F2trK4onPsxLMegthZ6a2LJexLC7YDqC0oTBPyyeAEwdaOjAbOriXYvuYWB0HVhBYSaU42BCl5wi47VlQb3ft5-y4U-PRotX9fos9ypOBN2wyOg3tC0rq92x-jfPnDwfJrd0sAxLbdShMUYF_vyrFPCdon/s3024/IMG-9772.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2218" data-original-width="3024" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliZm1yZGZTxRF7hOM0eys-U2z2eRME-F2trK4onPsxLMegthZ6a2LJexLC7YDqC0oTBPyyeAEwdaOjAbOriXYvuYWB0HVhBYSaU42BCl5wi47VlQb3ft5-y4U-PRotX9fos9ypOBN2wyOg3tC0rq92x-jfPnDwfJrd0sAxLbdShMUYF_vyrFPCdon/w640-h470/IMG-9772.jpg" width="640" /></a></div><br /><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p></p><div class="separator" style="clear: both; text-align: left;"><i>This year for Halloween the little girl I nanny was dressing up as a cow and her parents and dog got in on the fun by dressing as a farmer, sheep, and pig. I decided to make a pig pumpkin to go along with the theme. I used little styrofoam balls that I cut flat on 2 ends of balls for the feet and nose.</i></div></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKR5y5yuSxMqAfuZI2PK6o8JLwyYEiSp6eQ5beoE6micYqjJxbczjdmDEjsCCq5NQa8G-daTAam5D0zKTt1k_aQL971024fqdc7-q6SrIotUxsFRlEurVISXxM6rwYvTxuAvyYMmTTw7eiR-HrlAzDmKc4oQ__EhJSiG2j2Kg5JwG4pVK_IpLlA58/s4030/IMG-9773.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="2931" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKR5y5yuSxMqAfuZI2PK6o8JLwyYEiSp6eQ5beoE6micYqjJxbczjdmDEjsCCq5NQa8G-daTAam5D0zKTt1k_aQL971024fqdc7-q6SrIotUxsFRlEurVISXxM6rwYvTxuAvyYMmTTw7eiR-HrlAzDmKc4oQ__EhJSiG2j2Kg5JwG4pVK_IpLlA58/w466-h640/IMG-9773.jpg" width="466" /></a></div><br /><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU6l-S_p7TR0qp7aTh94KkUJh-ffrD6j7CPKWHYASSEuS25qexDwIe5WI2npBuS-pLutbUZzuRWV9uhc_DfQSn3NERNA3yftE2vU-FaBksiFNJf2j6yIaIv2x7IOlztc_gcybt6KCOfnDxVP-CvhYcaskFRyM90R40xT9TiA9jJQJsAQSrljxkXF3/s4032/IMG-9776.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU6l-S_p7TR0qp7aTh94KkUJh-ffrD6j7CPKWHYASSEuS25qexDwIe5WI2npBuS-pLutbUZzuRWV9uhc_DfQSn3NERNA3yftE2vU-FaBksiFNJf2j6yIaIv2x7IOlztc_gcybt6KCOfnDxVP-CvhYcaskFRyM90R40xT9TiA9jJQJsAQSrljxkXF3/w300-h400/IMG-9776.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHo4gS9yGXKYDEW-hOYhdySw28LUAZID2MlIWkEDc5lrcKsY4puUiOXw4QBzCtMIop6FvitoVKYEC09CtWEkLmJI-D0SWWw6LrXKqpg2VZM-Ldy7kkWkfVri2NKgHdoS-tf9VuJl43-6gCHRdLmbDm7YKtOMkUlWeRu8_5awMJZrrmVWXR94bi4UV/s4032/IMG-9778.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHo4gS9yGXKYDEW-hOYhdySw28LUAZID2MlIWkEDc5lrcKsY4puUiOXw4QBzCtMIop6FvitoVKYEC09CtWEkLmJI-D0SWWw6LrXKqpg2VZM-Ldy7kkWkfVri2NKgHdoS-tf9VuJl43-6gCHRdLmbDm7YKtOMkUlWeRu8_5awMJZrrmVWXR94bi4UV/w300-h400/IMG-9778.jpg" width="300" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8CkC22mtjCZzoAWkGc1RmYTa02Jt-UwyJRqwmHEkNRcWMUPjYy-q38_iaO8tgAHNePCOnfib2RhSNEfVBufhGB2oOuhAiSrg-I_y9ZeINg3ZZY2VWiD9J1wVo4TEFU1mZd7SodMl1YXRJFgv7VsVrWI_DlYeDHm_13HRO8CrGMpFk4Npf9jRHaZd/s4032/IMG-9823.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8CkC22mtjCZzoAWkGc1RmYTa02Jt-UwyJRqwmHEkNRcWMUPjYy-q38_iaO8tgAHNePCOnfib2RhSNEfVBufhGB2oOuhAiSrg-I_y9ZeINg3ZZY2VWiD9J1wVo4TEFU1mZd7SodMl1YXRJFgv7VsVrWI_DlYeDHm_13HRO8CrGMpFk4Npf9jRHaZd/w480-h640/IMG-9823.jpg" width="480" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU6l-S_p7TR0qp7aTh94KkUJh-ffrD6j7CPKWHYASSEuS25qexDwIe5WI2npBuS-pLutbUZzuRWV9uhc_DfQSn3NERNA3yftE2vU-FaBksiFNJf2j6yIaIv2x7IOlztc_gcybt6KCOfnDxVP-CvhYcaskFRyM90R40xT9TiA9jJQJsAQSrljxkXF3/s4032/IMG-9776.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU6l-S_p7TR0qp7aTh94KkUJh-ffrD6j7CPKWHYASSEuS25qexDwIe5WI2npBuS-pLutbUZzuRWV9uhc_DfQSn3NERNA3yftE2vU-FaBksiFNJf2j6yIaIv2x7IOlztc_gcybt6KCOfnDxVP-CvhYcaskFRyM90R40xT9TiA9jJQJsAQSrljxkXF3/s4032/IMG-9776.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU6l-S_p7TR0qp7aTh94KkUJh-ffrD6j7CPKWHYASSEuS25qexDwIe5WI2npBuS-pLutbUZzuRWV9uhc_DfQSn3NERNA3yftE2vU-FaBksiFNJf2j6yIaIv2x7IOlztc_gcybt6KCOfnDxVP-CvhYcaskFRyM90R40xT9TiA9jJQJsAQSrljxkXF3/s4032/IMG-9776.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU6l-S_p7TR0qp7aTh94KkUJh-ffrD6j7CPKWHYASSEuS25qexDwIe5WI2npBuS-pLutbUZzuRWV9uhc_DfQSn3NERNA3yftE2vU-FaBksiFNJf2j6yIaIv2x7IOlztc_gcybt6KCOfnDxVP-CvhYcaskFRyM90R40xT9TiA9jJQJsAQSrljxkXF3/s4032/IMG-9776.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p></p>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-74547333160072221892022-10-30T18:34:00.003-05:002022-11-01T08:47:14.501-05:00Brisket of Love<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVv4kvzuOgjy5TduLfOYykyLj1IXPjsKqMCD-HmwKzNcb3PwYHNtmP8ojlC_NIhqV8Ha3IpR5SNnB5Mh0PDrJct8bfAOo045khDbj29nadDhv-mZa8xDDHrvevkypXfurC563g740CbH4/s4032/IMG-9798+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVv4kvzuOgjy5TduLfOYykyLj1IXPjsKqMCD-HmwKzNcb3PwYHNtmP8ojlC_NIhqV8Ha3IpR5SNnB5Mh0PDrJct8bfAOo045khDbj29nadDhv-mZa8xDDHrvevkypXfurC563g740CbH4/w480-h640/IMG-9798+%25281%2529.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div style="text-align: left;"><i>This brisket makes the perfect comfort food dinner and is a family favorite! I find it a great meal to serve for guests and can be served over garlic mashed potatoes or on rolls. It tastes delicious with Trader Joe's roasted *Les Petites Carrots of Many Colors. What makes it extra nice is that it can be made ahead and frozen and brought out as needed so that you don't have to fuss if you have guests.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SlWEde3uvOjVrDDfAt-khhT2johpXofzkRCQK1W9kv3XfGa-7NLP5kqIM3jo4nTQigB4yeFkcAbZb9SluQxBp3ZJtCB8PQyw8-2VQCAC9RgqY65CCxhbCgh5D_FcKoYnohPSkZjNzzZwKi1O0VPJESP3xZO2MAxe9SO9Fy4ganjqZixFB5ER1a0j/s4032/IMG-9802.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2089" data-original-width="4032" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SlWEde3uvOjVrDDfAt-khhT2johpXofzkRCQK1W9kv3XfGa-7NLP5kqIM3jo4nTQigB4yeFkcAbZb9SluQxBp3ZJtCB8PQyw8-2VQCAC9RgqY65CCxhbCgh5D_FcKoYnohPSkZjNzzZwKi1O0VPJESP3xZO2MAxe9SO9Fy4ganjqZixFB5ER1a0j/s320/IMG-9802.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients</h3><div>5 lb. beef brisket flat</div><div>Spice Houses "Brisket of Love" seasoning</div><div>6 cups of beef broth-divided (I use Better than Bullion)</div>4 Tbls. butter</div><div style="text-align: left;">1/4 cup flour</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Directions</h3><div>1. Set oven to 350 degrees</div><div>2. Dry off all sides of brisket flat with a paper towel</div><div>3. Season all sides of brisket liberally with "Brisket of Love" seasoning</div><div>4. Place brisket in roasting pan, fat side up, and place in oven for 1 hr.</div><div>5. Take brisket out of oven and add about 1&1/2 cups of beef broth to the bottom of the pan (about 1/2 </div><div> inch of broth) and cover with foil. </div><div>6. Place the pan back in the oven and turn oven temp. to 300 degrees and roast for another 4 hours. If</div><div> using a smaller or larger roast you will need to adjust time to 1 hour per pound which includes the 1</div><div> hour at 350 degrees.</div><div>7. Trim off fat slice and then cut into chunks and put back into juices and refrigerate over night. If you</div><div> are making the same day putting it in refrigerator for a number of hours will help to allow the beef</div><div> to soak up the fat and juice which is important for flavor.</div><div>8. Make a roux by melting the butter and adding flour, stirring steadily for about 2 minutes. Gradually</div><div> add 4 cups of beef broth, stirring constantly to create a gravy. Season the gravy with "Brisket of Love" </div><div> seasoning to taste.</div><div>9. Add gravy to brisket and shred beef further to distribute flavor.</div><div>10. Cover pan with foil and return pan to oven and heat at 325 for about 45 minutes or until sufficiently </div><div> warmed.</div><div>11. Serve over garlic mashed potatoes or with your favorite rolls. Yum!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgGqYxQsaeWGR6ualxHTaepGp1NClBm_o4MlZ6p4QMM4P1S40_DuVy9BCvDm-1n9XmAYNsp-UuFCdFEwpGa_hc80tmZKaj38JY5yukfP19ufIvG6YGDUEdTUkBeUApqb69U8sUEm97pAZM-ygBdQbuvliAhhzK5iMu_wdI4b8JVY4yqQfCgyDoYYK/s3334/IMG-9805%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3334" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgGqYxQsaeWGR6ualxHTaepGp1NClBm_o4MlZ6p4QMM4P1S40_DuVy9BCvDm-1n9XmAYNsp-UuFCdFEwpGa_hc80tmZKaj38JY5yukfP19ufIvG6YGDUEdTUkBeUApqb69U8sUEm97pAZM-ygBdQbuvliAhhzK5iMu_wdI4b8JVY4yqQfCgyDoYYK/w580-h640/IMG-9805%20(1).jpg" width="580" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div style="text-align: left;"><i><br /></i></div>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-35389060816850338102021-04-02T16:23:00.001-05:002021-04-02T16:23:32.251-05:00French Canadian Split Pea Soup<p> </p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxpP-XdRFOZUBP0PQ4e1jqQr7t96DCyUk4YnGW0k3mvN9UGMOTb-QwWoYMr96EN6LHFdI4frKyuV1fpGmwyypXVISc4nnAvnPuxn4p9iojnkNt9KHETH8bR09fxENXAKKCdylG6IOCVo/s4032/IMG_7576.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxpP-XdRFOZUBP0PQ4e1jqQr7t96DCyUk4YnGW0k3mvN9UGMOTb-QwWoYMr96EN6LHFdI4frKyuV1fpGmwyypXVISc4nnAvnPuxn4p9iojnkNt9KHETH8bR09fxENXAKKCdylG6IOCVo/w480-h640/IMG_7576.HEIC" width="480" /></a></div><p></p><p><br /></p><p><i>With Easter coming upon us, it's always nice to have a good split pea soup recipe on hand to make use of that left over Easter ham. This is a recipe shared with me by my sister Gina with a few changes. I've tried a number of different recipes over the years but this is my favorite. I think I especially like it because it isn't quite as thick as some I've tried in the past, and the flavor is delicious. Enjoy!</i></p><p><i> </i></p><h3 style="text-align: left;">Ingredients</h3><div style="text-align: left;">1 pound dry green split peas</div><div style="text-align: left;">1 meaty ham bone</div><div style="text-align: left;">1 cup chopped onion</div><div style="text-align: left;">(optional) small bundle of fresh thyme <br /></div><div style="text-align: left;">1 generous teaspoon of Better Than Bouillon </div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;">1/4 teaspoon pepper</div><div style="text-align: left;">1 cup sliced carrot</div><div style="text-align: left;">1 cup chopped celery </div><div style="text-align: left;">2 slices of bacon</div><div style="text-align: left;">1/2 cup heavy whipping cream</div><div style="text-align: left;">2 tablespoons butter <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><h3 style="text-align: left;">Directions</h3><div style="text-align: left;">Rinse peas. In kettle mix peas, ham bone, onion, Better Than Bouillon, salt, pepper, thyme bundle, and 8 cups of water. Bring to boiling. Reduce heat, cover and simmer 1&1/2 hours, stirring often. </div><div style="text-align: left;">Remove ham bone and chop meat. Return meat to soup, add carrots and celery. Simmer for 30 minutes uncovered. Cook bacon till crisp, drain and crumble. Stir bacon, cream, and butter into soup, heat through. Makes 8 servings.<br /></div><div style="text-align: left;"><br /></div></div>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-34138122324262596752021-01-08T08:30:00.001-06:002021-01-08T08:32:07.979-06:00New England Clam Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhZjwcBplrHWJam1qUTDSmKYABeg_TOGZ98YdO4cZqdxkI-h4xNPmNGbB25YTjf6xFSLIo5ch9mXGUyk1V6wkCgBl6n1Js5BL6uRa_PKqFaX4Pot_5pMjxfQxKXj_giBXWm12RGpc4Bg/s2048/IMG-7044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhZjwcBplrHWJam1qUTDSmKYABeg_TOGZ98YdO4cZqdxkI-h4xNPmNGbB25YTjf6xFSLIo5ch9mXGUyk1V6wkCgBl6n1Js5BL6uRa_PKqFaX4Pot_5pMjxfQxKXj_giBXWm12RGpc4Bg/w480-h640/IMG-7044.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div>
<div style="text-align: left;"><i>This is a delicious soup I found on Epicurious. It is the best homemade clam chowder I've come across and is excellent as a cup of soup with a elegant meal or as a bowl of soup for a yummy lunch. They call for russet potatoes but I often use red potatoes instead. The russets do help to make the broth a bit thicker but I like the flavor of the red potatoes a bit more. If you like the broth a bit thicker but want the flavor of the red potatoes, simply add 1/3 cup flour instead of the 1/4 cup in the recipe.<br /></i></div><div style="text-align: left;"><i> </i></div><div style="text-align: left;"><i> </i><div class="recipe-summary"><dl class="summary-data"><dt class="yield">Yield</dt><dd class="yield" itemprop="recipeYield">Makes 8 (first-course) or 4 (main-course) servings</dd></dl></div><div class="ingredients-info"><h2 class="section-title">Ingredients</h2><ol class="ingredient-groups"><li class="ingredient-group"><ul class="ingredients"><li class="ingredient" itemprop="ingredients">3 8-ounce bottles clam juice</li><li class="ingredient" itemprop="ingredients">1 pound russet potatoes, peeled, cut into 1/2-inch pieces</li><li class="ingredient" itemprop="ingredients">2 tablespoons (1/4 stick) butter</li><li class="ingredient" itemprop="ingredients">3 slices bacon, finely chopped</li><li class="ingredient" itemprop="ingredients">2 cups chopped onions</li><li class="ingredient" itemprop="ingredients">1 1/4 cups chopped celery with leaves (about 2 large stalks)</li><li class="ingredient" itemprop="ingredients">2 garlic cloves, chopped</li><li class="ingredient" itemprop="ingredients">1 bay leaf</li><li class="ingredient" itemprop="ingredients">1/4 cup all purpose flour</li><li class="ingredient" itemprop="ingredients">6 6 1/2-ounce cans chopped clams, drained, juices reserved</li><li class="ingredient" itemprop="ingredients">1 1/4 cups half and half</li><li class="ingredient" itemprop="ingredients">1 teaspoon hot pepper sauce</li></ul></li></ol></div><div class="instructions" itemprop="recipeInstructions"><h2 class="section-title">Preparation</h2><ol class="preparation-groups"><li class="preparation-group"><ol class="preparation-steps"><li class="preparation-step"> Bring bottled clam juice and
potatoes to boil in heavy large saucepan over high heat. Reduce heat to
medium-low; cover and simmer until potatoes are tender, about 10
minutes. Remove from heat.
</li><li class="preparation-step">
Melt butter in heavy large pot
over medium heat. Add bacon and cook until bacon begins to brown, about 8
minutes. Add onions, celery, garlic and bay leaf and sauté until
vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do
not allow flour to brown). Gradually whisk in reserved juices from
clams. Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently. Season
to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate
uncovered until cold, then cover and keep refrigerated. Bring to simmer
before serving.)
</li></ol></li></ol></div></div>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-48534541079768579672020-11-09T19:29:00.000-06:002020-11-09T19:29:23.160-06:00Chicken Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CC-SdfIOVwzflCR6Y4LLFpBMxK44rUmueHttVFlhcKDaQ7TfJg-VfvppqZhqpmGt-8ncL1s-k6Iz-lRrM27_-Kl8Q2Nwngsl3MborgOXKMYRSfGpWIIM57YOcyChKUEcW6k4ZLhd03g/s2048/IMG-6789.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1793" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CC-SdfIOVwzflCR6Y4LLFpBMxK44rUmueHttVFlhcKDaQ7TfJg-VfvppqZhqpmGt-8ncL1s-k6Iz-lRrM27_-Kl8Q2Nwngsl3MborgOXKMYRSfGpWIIM57YOcyChKUEcW6k4ZLhd03g/w560-h640/IMG-6789.jpg" width="560" /></a></div><br /><p></p><p> <i>One of the most comforting soup around is Chicken Soup. Whether served with noodles, rice, dumplings, or Matzo balls, it never fails to soothe. This is the closest I can get to writing out my recipe. I make it each time to taste and according to what I have on hand.<br /></i></p><h3 style="text-align: left;"><i> </i><b>Ingredients</b></h3><p> Left over rotisserie chicken or 2 baked large chicken breast, with bone in and skin on</p><p>2 to 3 tbls. olive oil <i> <br /></i></p><p>1&1/2 cups diced onion</p><p>1&1/2 cups diced carrot</p><p>1&1/2 cups diced celery<i> </i></p><p>1&1/2 cups peas<i> </i></p><p>8 oz. sliced mushrooms, optional<br /><i></i></p><p>5 cloves of garlic<i>, </i>divided<br /><i></i></p><p>16 cups water</p><p>12 tsp.(or to taste) Better Than Bouillon chicken flavor<br /></p><p>2 Tbs. chopped fresh sage or 2 tsp. dried sage<br /></p><p>1/2 Tbs. chopped fresh thyme or 1/2 tsp. dried thyme<br /></p><p>1/4 cup chopped fresh parsley</p><p>Kosher salt to taste</p><p>Course ground pepper to taste</p><p>Egg noodles, rice, or package mix for matzo balls</p><p> </p><h3 style="text-align: left;">Directions</h3><div style="text-align: left;">Saute onions, celery, and carrots in olive oil for about 6 minutes in a large soup pot. (If using dried herbs, they should be added with the vegetables when they are sauteing.) Add 3 cloves of minced fresh garlic and saute for another minute. I place my precooked chicken, skin, bones and all, in a large colander and put it in the pot with sauteed vegetables, making sure to have the vegetables to the side of the colander. I use the colander so I am able to remove the chicken from the vegetables without worrying that the chicken will fall apart when I remove it from the pot. If you don't have a large enough pot, you can just put the chicken in the pot and remove the chicken as best as you can without leaving pieces behind. I then pour the water over chicken and vegetables, bring to a boil and simmer for about an hour. Remove chicken and then remove all of the meat from bones and skin and return to the pot. Now is the time to add the Better Than Bouillon to the pot, along with the peas, fresh herbs, and sliced mushrooms if you are using them. I simmer for another 15 minutes and then season to taste with added fresh garlic, salt and pepper, and sometimes additional bouillon.<br /></div><h3 style="text-align: left;"> </h3><div style="text-align: left;"> <br /></div><p> </p><p><br /></p><p><br /></p><p><i> </i> <br /></p>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-75443285024957436002020-11-01T08:53:00.003-06:002020-11-09T19:29:43.481-06:00Slow Cooker Beef Pot Roast With Gravy<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZNuu2Bln-PDUC2ThpYANgWJJXowTljX09W7QZHpeccdx21CbRSVqkTOAAbPSlf0MDh-IqYze0AmacfH7pltgV2EUWuIGzxh84HetkQMrC4MV6w9qUSACDTBg6qpUnqaH5M1kCisTTBI/s2048/IMG-6773.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZNuu2Bln-PDUC2ThpYANgWJJXowTljX09W7QZHpeccdx21CbRSVqkTOAAbPSlf0MDh-IqYze0AmacfH7pltgV2EUWuIGzxh84HetkQMrC4MV6w9qUSACDTBg6qpUnqaH5M1kCisTTBI/w480-h640/IMG-6773.jpg" width="480" /></a></div><br /><p><i>A favorite of mine to make in the cold month is Beef Pot Roast. I am finally taking the time to write out the recipe to share. I love how the meat is so tender when it is done that it falls apart and the gravy is full of flavor. Hope you enjoy!</i></p><p><i> </i></p><h2 style="text-align: left;"><b>Ingredients</b></h2><p> 3lb. (about) beef boneless English roast or chuck roast</p><p> 2 tbls. olive oil <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwRxnB_V4yNpINldr_HsPnkJJpRU5zxI_ZPGmIUDsvAp_Jnay3DQnePALC66PqpVGogDcM9-NcQqfTg_tH_F990BIc_hlB3Cx6m85xKAF35o8tptt545SSkOTsxk1OIVa7WA5xl8Ey0Y/s2048/IMG-6766.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwRxnB_V4yNpINldr_HsPnkJJpRU5zxI_ZPGmIUDsvAp_Jnay3DQnePALC66PqpVGogDcM9-NcQqfTg_tH_F990BIc_hlB3Cx6m85xKAF35o8tptt545SSkOTsxk1OIVa7WA5xl8Ey0Y/w240-h320/IMG-6766.jpg" width="240" /></a></div> 1lb. to 1&1/2lbs. small potatoes,<i> </i>cut up into pieces<p></p><p> 1 bag of petite carrots <br /></p><p> 1 medium onion, diced</p><p> 6 cloves of garlic, minced and divided<br /></p><p> 1&1/2 cup frozen peas </p><p> 8 oz. package of sliced mushrooms (optional) <br /></p><p> 1 cup dry red wine (I use a red blend)</p><p> 1 bundle of fresh rosemary and thyme</p><p> 4 cups (about) of beef Better Than Bouillon (enough to cover meat and vegetables)</p><p> 6 tbls. butter</p><p> 6 tbls. flour</p><p> salt and pepper to taste</p><p> </p><h2 style="text-align: left;">Directions</h2><div style="text-align: left;">Salt and pepper roast and sear on all sides in olive oil before placing in slow cooker. Mince 4 cloves of garlic on roast along with diced onion. Add all the other ingredients with the exception of the peas, mushrooms, butter and flour. Cook on low for 8 hours, add the peas and mushrooms about a half an hour before end of cooking time. Remove roast and shred. Melt butter in small sauce pan and then add butter to make a roux. Gradually add broth from slow cooker and simmer until you have a thick well blended gravy. Add gravy to remaining broth and vegetables and stir well. Add salt, pepper, and 2 cloves fresh garlic to taste. I also sometimes add a tablespoon or less of beef bouillon to gravy. I often take the potatoes out and make them into garlic mashed to eat with the gravy, beef, and vegetables.<br /></div><p> </p><p> </p><p><br /></p><p><br /></p><p><i> </i> <br /></p>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-49410820058729211232020-07-17T11:56:00.001-05:002020-07-17T11:57:25.319-05:00Baby Shark Fruit and Jello Jiggler Treat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6JMEXTasmHZA7wDJ4FXFBX4cM_DCXqk5j6BqpTRq-ymG4ohLPt7KcZ9BvXtoG_NaxEPtVuQxjlZTwOkc7icviUFMmxwrf665BD4qmaYc1JSH5BoSLEbdrvQ1QWf4GWmXNnmrvuE5cs0/s1600/Baby+Shark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6JMEXTasmHZA7wDJ4FXFBX4cM_DCXqk5j6BqpTRq-ymG4ohLPt7KcZ9BvXtoG_NaxEPtVuQxjlZTwOkc7icviUFMmxwrf665BD4qmaYc1JSH5BoSLEbdrvQ1QWf4GWmXNnmrvuE5cs0/s640/Baby+Shark.jpg" width="640" /></a></div>
<br />
<i>I came up with this appetizer treat for my grandson's Baby Shark birthday party. I started out by drawing a shark pattern to use so I could cut it out of the pan of blue jello </i><i><i>jigglers</i>,<a href="https://www.food.com/recipe/jello-jigglers-for-cookie-cutters-111982">https://www.food.com/recipe/jello-jigglers-for-cookie-cutters-111982</a>. I chose an extra firm recipe because I figured it would make cutting the shark out easier than the normal recipe. I used fruit dip for the shark's tummy <a href="https://www.dinneratthezoo.com/cream-cheese-fruit-dip/">https://www.dinneratthezoo.com/cream-cheese-fruit-dip/</a> ,oreo mini cookie opened up for the eye with decorator gel for the pupil, mint leaves, grapes, mandarin oranges, blue berries, and grapes. I laid the mint leaves on the pan before pouring the jigglers in the pan. When the jigglers were set, I used a knife to cut around my shark pattern and filled that all in with the blueberries and dip, and then added the other fruit on top of the jigglers, pressing them in slightly so they wouldn't roll around if I had to move the pan, and wallah! it's done!</i>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-86698586032045056182020-04-18T14:36:00.003-05:002022-12-11T12:43:35.748-06:00Giant Molasses Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNKDE8CYzSq90qepBDeqLd75g5zxOIZjSGUQZEKEviQZfXXslIqewl_UsbieTxqU-S_8qkCZPB4Jx7Amb2VtUDCADqPFm5zcYm48UOP_UNNZ6fDkXAOLohCDg7GMt5XAFakkjNXyRoPU/s1600/IMG-5675%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1600" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNKDE8CYzSq90qepBDeqLd75g5zxOIZjSGUQZEKEviQZfXXslIqewl_UsbieTxqU-S_8qkCZPB4Jx7Amb2VtUDCADqPFm5zcYm48UOP_UNNZ6fDkXAOLohCDg7GMt5XAFakkjNXyRoPU/s640/IMG-5675%25281%2529.jpg" width="640" /></a></div>
<br />
<i>I don't often bake but this recipe from my sister is worth it! They are easy to make and so tasty!</i><br />
<br />
<h3>
Ingredients</h3>
4 &1/4 cup all-purpose flour<br />
1 Tbs ginger<br />
1 & 1/2 tsp baking soda<br />
1&1/2 tsp cinnamon<br />
1 tsp salt<br />
1/8 tsp cloves<br />
1&1/2 cups sugar, divided<br />
1 cup vegetable oil<br />
3/4 cup molasses<br />
2 large eggs<br />
<br />
<h3>
Directions</h3>
1. Heat oven to 350F. Grease large cookie sheet. Combine flour, ginger, baking soda, cinnamon, salt and cloves in medium bowl. Set aside.<br />
2. Whisk together 1&1/4 cups sugar, oil, molasses and eggs in large bowl until smooth; stir in dry ingredients. Refrigerate dough 15 minutes.<br />
3. Place remaining 1/4 cup sugar in small bowl. Using 2&1/4 inch ice-cream scoop or level 1/4 cup measure, form cookie dough into balls; roll balls in sugar. Place sugar-coated balls 3 inches apart on prepared sheet. Bake 15 to 18 minutes until golden. Cool cookies on wire racks. Repeat with remaining dough. Makes about 18 cookies. <br />
<i> </i>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-64813791444109961632020-04-13T11:03:00.002-05:002020-04-13T18:40:47.988-05:00Thyme Popovers<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobwgFuDHaEIbgQ2fY3OLrPpEE7J1WzDuUGGw3FhbDlvnJtZa8FXRtZ7YB8DuEFjvC7lfnoDOSf4ca4a2VZhaXkZlg7OIf8i9lKPnkbjvoZmSmTk4JgM8HxfPsxmCUGxHWGdF50GKRXV4/s1600/IMG-5660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobwgFuDHaEIbgQ2fY3OLrPpEE7J1WzDuUGGw3FhbDlvnJtZa8FXRtZ7YB8DuEFjvC7lfnoDOSf4ca4a2VZhaXkZlg7OIf8i9lKPnkbjvoZmSmTk4JgM8HxfPsxmCUGxHWGdF50GKRXV4/s640/IMG-5660.jpg" width="480" /></a></div>
<br />
<i>I rarely bake, but this recipe of Ina Garten's is so easy that even I like to make them! My older son loves filling them with butter and eggs. He loves that burst of butter at the end of a bite. The beauty of them is that you can fill them with just about anything.</i><br />
<br />
<h3>
Ingredients</h3>
<i> </i>Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted<br />
1 1/2 cups all-purpose flour, sifted<br />
3/4 teaspoon kosher salt<br />
1 teaspoon chopped fresh thyme leaves<br />
3 large eggs, at room temperature<br />
1 1/2 cups whole milk, at room temperature<br />
<br />
<h3>
Directions</h3>
Preheat the oven to 425 degrees F.<br />
<br />
Generously grease aluminum popover pans or custard cups with softened
butter. You'll need enough pans to make 12 popovers. Place the pans in
the oven for 2 minutes to preheat. Meanwhile, whisk together the flour,
salt, thyme, eggs, milk, and melted butter until smooth. The batter will
be thin. Fill the popover pans less than half full and bake for exactly
30 minutes. Do not peek.<br />
<br />
Serve hot.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9O3IBLG_PaX8edq9RAZ5gnNR6cJZxZOrO_dlCRti3ZxMCffx4ImnXlxwN7-LPyz23wj7fXarUDlMBoqKCdypywQCkBSBg3bGNiLgS3Ct1BtKN8RELLGRzWHumhr0XyMfLZYNsbMAE-A/s1600/IMG-5661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9O3IBLG_PaX8edq9RAZ5gnNR6cJZxZOrO_dlCRti3ZxMCffx4ImnXlxwN7-LPyz23wj7fXarUDlMBoqKCdypywQCkBSBg3bGNiLgS3Ct1BtKN8RELLGRzWHumhr0XyMfLZYNsbMAE-A/s640/IMG-5661.jpg" width="480" /></a></div>
Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-91852001288069658822020-03-28T17:27:00.003-05:002023-11-16T06:59:23.910-06:00Beer Cheese Soup<i> While hibernating during the Corona Virus, I've got plenty of time to add a couple more of my favorite soup recipes.</i><br />
<i>I have been searching for a long time for a beer cheese soup that tastes like the soup I remember eating in a restaurant in New Ulm, MN when I was in college. (Just a few years ago.) :) This is definitely the closest to what I remember. Yummy!</i><br />
<h2>
<b> Ingredients</b></h2><div><br /></div><div>1 1/2 cups diced carrots</div>
<span class="recipe-ingred_txt added" data-id="4397" data-nameid="4397" itemprop="recipeIngredient"><div><span class="recipe-ingred_txt added" data-id="4397" data-nameid="4397" itemprop="recipeIngredient"><br /></span></div>1 1/2 cups diced onion</span><br />
<span class="recipe-ingred_txt added" data-id="4397" data-nameid="4397" itemprop="recipeIngredient"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFNPaU19oB7HxRyrei_n2N-nDEvXGMb2sj7PdzQzQXduQbiBaXYv3HuTCUML6Z-RIc6xM4HXgznW1Q0hLDFWXXGiE6kZ5QzU2QUF_rb7MbgYSYlq1DeP5E7qPI1-7nv_TOwBfsJBlxLQ/s1600/IMG_5616.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFNPaU19oB7HxRyrei_n2N-nDEvXGMb2sj7PdzQzQXduQbiBaXYv3HuTCUML6Z-RIc6xM4HXgznW1Q0hLDFWXXGiE6kZ5QzU2QUF_rb7MbgYSYlq1DeP5E7qPI1-7nv_TOwBfsJBlxLQ/s400/IMG_5616.jpg" width="350" /></a><span class="recipe-ingred_txt added" data-id="4397" data-nameid="4397" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="4292" data-nameid="4292" itemprop="recipeIngredient">1 1/2 cups diced celery</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="4292" data-nameid="4292" itemprop="recipeIngredient"></span><span class="recipe-ingred_txt added" data-id="4292" data-nameid="4292" itemprop="recipeIngredient"></span><span class="recipe-ingred_txt added" data-id="4342" data-nameid="4342" itemprop="recipeIngredient">2 cloves garlic, minced</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="4342" data-nameid="4342" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="5593" data-nameid="5593" itemprop="recipeIngredient">1 teaspoon hot pepper sauce</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="5593" data-nameid="5593" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="16407" data-nameid="16407" itemprop="recipeIngredient">1/8 teaspoon cayenne pepper</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="16407" data-nameid="16407" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="16421" data-nameid="16421" itemprop="recipeIngredient">1/2 teaspoon salt</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="16421" data-nameid="16421" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="16406" data-nameid="16406" itemprop="recipeIngredient">1/4 teaspoon black pepper</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="16406" data-nameid="16406" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="16133" data-nameid="16133" itemprop="recipeIngredient">3 cups chicken broth</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="16133" data-nameid="16133" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="3452" data-nameid="3452" itemprop="recipeIngredient">2 cups beer</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="3452" data-nameid="3452" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="16157" data-nameid="16157" itemprop="recipeIngredient">1/3 cup butter</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="16157" data-nameid="16157" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="1684" data-nameid="1684" itemprop="recipeIngredient">1/3 cup flour</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="1684" data-nameid="1684" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="16278" data-nameid="16278" itemprop="recipeIngredient">4 cups milk or half and half</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="16278" data-nameid="16278" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="16215" data-nameid="16215" itemprop="recipeIngredient">6 cups shredded sharp Cheddar cheese</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="16215" data-nameid="16215" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="18873" data-nameid="18873" itemprop="recipeIngredient">1 tablespoon Dijon mustard</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="18873" data-nameid="18873" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="7428" data-nameid="7428" itemprop="recipeIngredient">2 teaspoons Worcestershire sauce</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="7428" data-nameid="7428" itemprop="recipeIngredient"> </span><span class="recipe-ingred_txt added" data-id="18805" data-nameid="18805" itemprop="recipeIngredient">1 teaspoon dry mustard</span><br />
<br />
<span class="recipe-ingred_txt added" data-id="18805" data-nameid="18805" itemprop="recipeIngredient"> </span><br />
<h3>
<b> </b></h3>
<div aria-hidden="true" data-v-2d400e42="">
</div>
<br />
<section class="recipe-directions ng-scope" data-ng-controller="ar_controllers_recipe_notes" data-ng-init="init(86274, 'recipe', 1)">
<h2 class="heading__h2--gutters">
Directions
</h2>
<span class="recipe-directions__header--toggles" id="recipe-notes"><span class="recipe-notes"><a aria-label="Add Personal Note" href="https://www.allrecipes.com/recipe/86274/wisconsin-natives-beer-cheese-soup/?lnkid=usspnt&media=https:%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F250x250%2F31866.jpg&description=Wisconsin%20Natives%20Beer%20Cheese%20Soup%20-%20Allrecipes.com&utm_medium=social&utm_content=20190113&utm_source=pinterest.com&utm_campaign=social-share-recipe"><span class="note-text ng-binding"></span></a></span></span><span class="recipe-directions__header--toggles" id="recipe-notes"><span class="recipe-notes"></span></span><div class="directions--section">
<div class="directions--section__steps ng-scope">
<ol class="list-numbers recipe-directions__list" itemprop="recipeInstructions">
<li class="step">
<span class="recipe-directions__list--item">In
a large saucepan over medium heat, stir together carrots, onion,
celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and
pepper. Pour in chicken broth and beer; simmer until vegetables are
tender, about 12 minutes. Remove from heat.
</span>
</li>
<li class="step">
<span class="recipe-directions__list--item">Meanwhile,
heat butter in a large soup pot over medium-high heat. Stir in flour
with a wire whisk; cook, stirring until the flour is light brown, about 3
or 4 minutes. Gradually stir in milk, whisking to prevent scorching,
until thickened. Remove from heat, and gradually stir in cheese. Keep
warm.
</span>
</li>
<li class="step">
<span class="recipe-directions__list--item">Stir
beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire
sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer,
and cook 10 minutes. Serve topped with popcorn.
</span>
</li>
</ol>
<a aria-label="Add Personal Note" href="https://www.allrecipes.com/recipe/86274/wisconsin-natives-beer-cheese-soup/?lnkid=usspnt&media=https:%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F250x250%2F31866.jpg&description=Wisconsin%20Natives%20Beer%20Cheese%20Soup%20-%20Allrecipes.com&utm_medium=social&utm_content=20190113&utm_source=pinterest.com&utm_campaign=social-share-recipe">
</a>
</div>
<div class="directions--section__right-side">
<div class="directions--section__tipsAndTricks">
<div class="directions--section__tipsAndTricks__title">
<span class="directions--section__tipsAndTricks__title__font"><br /></span></div>
</div>
</div>
</div>
</section>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-35273430138321947472019-08-23T18:50:00.001-05:002022-01-08T08:50:24.208-06:00Three Cheese Fondue<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV5ePtiEmIndRmAg4UFXqMW2Z-jFkhqPl8fQ1MWPgCziJYmJrysajwjKMVSBEAKeyJU0Y6GzHSXcvVMokZk4qv4EbxUMoRBIMPTHi0j1mDSGNiF6PdWzRSxnKWY2oaip2FAgHGqrWFPk/s1600/IMG_4719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1390" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCV5ePtiEmIndRmAg4UFXqMW2Z-jFkhqPl8fQ1MWPgCziJYmJrysajwjKMVSBEAKeyJU0Y6GzHSXcvVMokZk4qv4EbxUMoRBIMPTHi0j1mDSGNiF6PdWzRSxnKWY2oaip2FAgHGqrWFPk/s640/IMG_4719.jpg" width="554" /></a></div>
<br />
<i>I absolutely love this fondue and it's a family favorite! It's a variation on a Melting Pot Wisconsin Trio Cheese Fondue</i><br />
<br />
<b> Ingredients</b><br />
<div class="ingredients section-body">
<ul>
<li>
<span class="ingredient">
<span class="amount">1 1/2 Cup</span>
<span class="name">shredded Butterkase cheese</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 1/2 Cup</span>
<span class="name">shredded Fontina cheese</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">3 Tablespoon</span>
<span class="name">all-purpose flour</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">3/4 Cup</span>
<span class="name">white wine</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">dry sherry</span>
</span>
</li>
<li><span class="ingredient"><span class="amount">2 Teaspoon</span>
<span class="name">chopped shallots </span></span></li>
<li>1<span class="ingredient"><span class="amount">Teaspoon</span>
<span class="name">fresh ground pepper</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">crumbled blue cheese</span></span></li>
<li><span class="ingredient"><span class="name">1/4 to 1/2 cup whipping cream </span>
</span>
</li>
<li><span class="ingredient"><span class="amount">2 Tablespoon</span>
<span class="name">chopped scallions </span></span></li>
</ul>
<span class="ingredient"><span class="name"></span></span><ul>
</ul>
</div>
<div class="ingredients section-body">
<br /><b>Directions</b><br />
<br />
<b> </b>Toss
the Butterkase and Fontina cheese with the flour in a bowl. Place a
metal bowl over a saucepan filled with 2 inches of water. You may also
use a conventional double boiler. Bring the water to a boil over high
heat. Reduce the heat to medium and pour the white wine and sherry into
the bowl. Stir in the shallots using a fork. Bring to a simmering boil and cook for 3 minutes. Add half
the cheese blend and cook until the cheese is melted, stirring
constantly. Add the remaining cheese blend in a small amount at a time,
stirring constantly in a circular motion after each addition until the
cheese is melted. Fold in the pepper and Blue cheese. Add whipping cream to thin down the fondue to desired consistency. Pour into a warm
fondue pot and keep warm over low heat. Garnish with the scallions.<br />
Serve with carrots, bread, cauliflower or any of your favorite cheese fondue dippers. My favorite is honey crisp apples. <br />
<br />
<span class="ingredient"><span class="name"></span></span><ul>
</ul>
</div>
<i> </i>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-43439594265624564152019-06-15T17:27:00.003-05:002022-07-15T14:45:17.387-05:00Shrimp Pasta Salad With Fresh Dill<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLcMjnE-BRq37NNGqKRsS3iM7XwkjcBS_OhD6dxSCXdJ3CBgbMHjg5mN-cjI3nV0VG98YndCj6mEzQY5NdA2PmwIKMP7ShNykuUlvrJgfHIbZebgDHDDTB4_ZE-E_zuyHxQP4sShLrbc/s1600/IMG_4419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLcMjnE-BRq37NNGqKRsS3iM7XwkjcBS_OhD6dxSCXdJ3CBgbMHjg5mN-cjI3nV0VG98YndCj6mEzQY5NdA2PmwIKMP7ShNykuUlvrJgfHIbZebgDHDDTB4_ZE-E_zuyHxQP4sShLrbc/s640/IMG_4419.jpg" width="640" /></a></div>
<br />
<br />
<i>I absolutely love dill and love this shrimp pasta salad! I am finally writing down the ingredients for this salad and about how much of each of the ingredients I use. I have prepared it by taste the last few times after asking my sister Miriam to refresh my memory on the ingredients she uses for the salad. Now I can just look it up!</i><br />
<br />
<b>Ingredients</b><br />
<br />
1 Pound Shrimp<br />
1 Tsp. Old Bays Seasoning<br />
Salt<br />
1/2 Lemon <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2wmhLZ4beEhO-TTXrAMq5_9hUY75ebSTZvp_AYsvjPtYM957QsIsFr5z_XGKHHPq2HQ5AXyr_l_3vKNKOAdTQQ7GGQEhahtrXqq5iNnMWk4vGOraYYkcs-kUtweJx_5QX8Bcb0kNq4U/s1600/IMG_4423.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2wmhLZ4beEhO-TTXrAMq5_9hUY75ebSTZvp_AYsvjPtYM957QsIsFr5z_XGKHHPq2HQ5AXyr_l_3vKNKOAdTQQ7GGQEhahtrXqq5iNnMWk4vGOraYYkcs-kUtweJx_5QX8Bcb0kNq4U/s200/IMG_4423.jpg" width="200" /></a>8 Ounce Medium Shell Pasta (prepared according to directions)<br />
3/4 Cup Mayonnaise<br />
1/3 Cup Sour Cream<br />
1/3 Cup Plain Yogurt<br />
1/3 to 1/2 Cup Chopped Fresh Dill <br />
1 to 1&1/2 Cups Chopped Sweet Onion<br />
3 Celery Stalks Chopped<br />
1 Red Bell Pepper Chopped<br />
1 to 1&1/2 Cups Frozen Peas or Trader Joe's English Peas found in their produce section.<br />
Season Salt and Pepper to Taste <br />
<br />
<b>Directions</b><br />
<br />
I like to start by preparing the sauce to use with the pasta salad to give it time to meld while preparing the shrimp and pasta. Combine mayonnaise, sour cream, yogurt, fresh dill, onion, and celery and then refrigerate. Chop up red bell pepper and set aside.<br />
Prepare a pound of raw shrimp by boiling water with 1 tsp. Old Bays, some salt, and half a lemon squeezed into water and throw in. Bring water to a boil and add shrimp simmering until shrimp turns pink and floats to the top, drain, and put into a ice water bath. Shell shrimp and cut into bite sized pieces. While shrimp is being prepared, start water boiling for pasta and prepare according to package directions. Rinse in cold water.<br />
In large bowl combine sauce, shrimp, pasta, red pepper, and peas. Add season salt and course black pepper to taste.<br />
<br />
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<br />Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-39111543097423714342019-03-03T16:00:00.000-06:002019-03-04T22:34:55.191-06:00Sheperd's Pie<div class="o-Ingredients__m-Body">
<div class="o-Ingredients__a-Ingredient">
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<div class="o-Ingredients__a-Ingredient">
<i>This has to be one of my all time favorite comfort food meals. Even if you don't think you like lamb, please give this recipe a try and see if it doesn't change your mind. The original recipe is from Anne Burrell. The only change I made was to top it with garlic mashed potatoes.</i><br />
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<h3>
Ingredients</h3>
</div>
<div class="o-Ingredients__a-Ingredient">
Extra-virgin olive oil, as needed</div>
<div class="o-Ingredients__a-Ingredient">
2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice</div>
<div class="o-Ingredients__a-Ingredient">
Kosher salt</div>
<div class="o-Ingredients__a-Ingredient">
1/2 cup flour</div>
<div class="o-Ingredients__a-Ingredient">
2 large leeks, white part only, cut into 1/2-inch dice<br />
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<div class="o-Ingredients__a-Ingredient">
3 ribs celery, cut into 1/4-inch dice</div>
<div class="o-Ingredients__a-Ingredient">
3 carrots, peeled and cut into 1/4-inch dice</div>
<div class="o-Ingredients__a-Ingredient">
2 cloves garlic, smashed and finely chopped</div>
<div class="o-Ingredients__a-Ingredient">
1/4 cup tomato paste</div>
<div class="o-Ingredients__a-Ingredient">
1 cup red wine</div>
<div class="o-Ingredients__a-Ingredient">
3 to 4 cups chicken stock</div>
<div class="o-Ingredients__a-Ingredient">
2 bay leaves</div>
<div class="o-Ingredients__a-Ingredient">
1 bundle fresh thyme</div>
<div class="o-Ingredients__a-Ingredient">
2 pounds Yukon gold potatoes, cut into 1-inch dice<br />
1 cup heavy cream</div>
<div class="o-Ingredients__a-Ingredient">
Chef Shamy Garlic Butter melted and to taste (garlic butter sold at Sam's Club or online)</div>
<div class="o-Ingredients__a-Ingredient">
1 cup frozen peas (I use Trader Joe's English peas found in their produce section)</div>
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<h3>
Directions</h3>
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<section class="o-Method" data-module="recipe-method" data-read-more-target="" id="mod-recipe-method-1">
<div class="o-Method__m-Body">
<ol>
<li class="o-Method__m-Step">
Coat a wide pan with olive oil and bring to a medium-high
heat. Season the lamb with salt and toss with the flour. Add the lamb to
the pan and brown well on all sides. Remove the lamb from the pan and
reserve. Ditch the oil in the pan and add a splash new olive oil.
</li>
<li class="o-Method__m-Step">
Add the leeks, celery, and carrots to the pan. Season the
mixture with salt and cook, stirring frequently until the vegetables are
soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2
to 3 minutes more. Add the lamb back to the pan and stir to combine.
</li>
<li class="o-Method__m-Step">
Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
</li>
<li class="o-Method__m-Step">
Add the wine and cook until it reduces by 1/2. Add enough
stock to just cover the surface of the lamb. Taste and season with salt,
if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a
boil and reduce to a simmer. Partially cover and simmer for 1 hour, or
until the lamb is tender. When the stock level reduces replace with more
to keep the meat submerged.
</li>
<li class="o-Method__m-Step">
Place the potatoes in a medium saucepan and cover by
1-inch with tap water. Season the water with salt and bring the water to
a boil. Boil the potatoes until they are fork tender and start to break apart when poked, about 20 minutes. While potatoes are cooking,in a small saucepan over medium-high heat,
bring the cream to a boil.
Drain the water from the potatoes and mash with a potato masher. Beat the cold butter and hot cream into the
pureed potatoes. Taste and season with salt, if needed. The potatoes
should be creamy and very flavorful. </li>
<li class="o-Method__m-Step">
Remove the lid from the lamb and add the peas. Simmer for
15 minutes more to allow the stock level to reduce. Taste and adjust the
seasoning, if needed. When done, the lamb mixture should be thick and
stew-like. Remove the bay leaves and thyme bundle and discard.
</li>
<li class="o-Method__m-Step">
Preheat the broiler.
</li>
<li class="o-Method__m-Step">
Transfer the lamb to a wide, flat flameproof baking dish.
Spread the mashed potatoes over the lamb mixture in an even layer. Place
the baking dish under the preheated broiler. Broil until the potatoes
are golden brown and crispy. </li>
</ol>
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It's not the prettiest but it sure tastes delicious!</div>
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Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-44172333830188921802019-02-04T11:30:00.001-06:002020-09-27T10:10:10.460-05:00Spicy Tuscan Soup<div class="separator" style="clear: both; text-align: center;">
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<i>Our church celebrated the Super Bowl last night by having a Souper
Bowl party in our Gathering Space. I made this recipe that I got from my niece along with my
Cream of Potato recipe that I got from a friend.. They were both a hit.</i><br />
<br />
<i>This is such a delicious and easy soup to make. Be sure to use spicy breakfast sausage and not spicy Italian sausage, it definitely makes a difference. I made this same recipe using Italian sausage and regular potatoes instead of red potatoes, and it just wasn't as good. </i><br />
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<h3>
<b>Ingredients</b></h3>
<ul class="ingredients" id="ingredients-25428">
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">1 pound</span> <span itemprop="name">Spicy Breakfast Sausage (I use Jimmy Dean's Hot)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">1 whole</span> <span itemprop="name">Medium Red Onion, Diced</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">3 slices</span> <span itemprop="name">Bacon, Diced</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">3 cloves</span> <span itemprop="name">Garlic, Minced</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">3 whole</span> <span itemprop="name">Medium Potatoes (I use 6 small red potatoes)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient">5 cups <span itemprop="name">Warm Water </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">5 cubes or 5 tsp.of</span> <span itemprop="name">Chicken Bouillon (I use Better Than Bullion brand)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">¼ bunches</span> <span itemprop="name">Kale, Roughly Chopped</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Heavy Cream</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="name">Salt And Pepper, to taste</span></span></li>
</ul>
<h3>
<span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="name"><b>Directions</b></span></span></h3>
Crumble
sausage into a Dutch oven and heat over medium-high heat until cooked
through. Drain off the grease and set the sausage aside.<br />
<span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="name"></span></span><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="name"></span></span><span itemprop="ingredient" itemscope="" itemtype="https://schema.org/RecipeIngredient"><span itemprop="name"></span></span><span itemprop="instructions">
Add bacon into the Dutch oven and cook until almost crispy, then add onions. Cook until onions are clear. Add minced garlic and cook for 1 minute. <br />
Cut potatoes into edible sized cubes. Add warm
water, bouillon, and potatoes to the Dutch oven and simmer for 15
to 20 minutes until potatoes are almost done.<br />
Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Serve with warm garlic breadsticks.</span><br />
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<br />Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-37713439506402404362019-01-08T18:46:00.003-06:002022-06-22T21:02:17.102-05:00Champagne Chicken<div class="separator" style="clear: both; text-align: center;">
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<i>I absolutely love the sauce that goes on this chicken, I find it addicting. I like it better without the Grand Marnier added but that's just me. I need to give credit where credit is due. This recipe is from a cookbook I purchased at the Old Ritten House Inn in Bayfield, WI. It's just one of many recipes of delicious meals that they serve at their B&B.</i><br />
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<br />
<b>Ingredients </b><br />
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4 to 6 chicken breasts, boneless, skinless<br />
1 tsp. fresh garlic<br />
1/4 tsp. black pepper<br />
1/2 tsp. fresh thyme leaves as well as 2 sprigs of thyme for sauce<br />
4 tbls. olive oil divided<br />
8 oz. prosciutto , julienned<br />
4 oz. baby bella mushrooms<br />*1 bottle brut champagne <br />
2 bay leave<br />
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10 peppercorns<br />
2 shallots roughly chopped<br />
2 cups heavy whipping cream<br />
1 tbls. chicken base<br />
1/4 cup Grand Marnier (optional) *ABK6 Orange Liqueur<br />
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<b>Instructions</b><br />
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Combine first 5 ingredients with the exception of 2 tablespoons of olive oil, and the 2 sprigs of thyme in a large bowl. Place chicken in the refrigerator for 2 hours to marinate. While chicken is marinating, prepare champagne sauce. To prepare sauce combine 1 bottle of champagne, 2 bay leaves, 10 peppercorns, 2 sprigs of thyme, and 2 shallots roughly chopped. Simmer until reduces by 75% (takes about 60 minutes). Add cream and chicken base and simmer for an additional 60 minutes. If you would like to add the Grand Marnier, this would be the time to do it. 🙂 Pour sauce through a sieve.<br />
To cook chicken, preheat saute' pan with tbls. of olive oil on medium heat. Sear chicken breast for 6 minutes on each side until done. Take chicken breast out of pan and place on a platter and cover with foil for 5 minutes before slicing and plating. Pour champagne sauce over chicken. I like to serve with garlic whipped potatoes, roasted mushrooms and the julienne d prosciutto as garnishes, and asparagus on the side.<br />
To roast the mushrooms, add cleaned whole mushrooms to baking sheet and roast in 350 degree oven for 7- 10 minutes. Coat with olive oil, add salt and pepper.<div><br /></div><div>* I found a very good brut sparkling wine at Costco, Mumm Napa Brut Prestige. It’s very good and reasonably priced.</div><div><br /></div><div>* I found the ABK6 Orange Liqueur to be a very good, less expensive, substitute for the Grand Marnier.<br /><div><br /><div><br />
<br /></div></div></div>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-11565860819138830252018-12-30T14:37:00.000-06:002019-01-05T16:44:54.142-06:00French Onion Soup<h2 class="section-title">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO3gWw17K9XfVxkJx0w2dks8Br1ykZabTcSPQDlCCZ5DqeTflGfdtdrAsiVSOcSHCq4KRyhrhveIebIKsxJ8__0iyohRc6tj01JoXQe5XhyphenhyphenO8pCLsCfTBBdaxr0sB3JrNmeWCH__OeRw/s1600/IMG_3706.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1327" data-original-width="1600" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO3gWw17K9XfVxkJx0w2dks8Br1ykZabTcSPQDlCCZ5DqeTflGfdtdrAsiVSOcSHCq4KRyhrhveIebIKsxJ8__0iyohRc6tj01JoXQe5XhyphenhyphenO8pCLsCfTBBdaxr0sB3JrNmeWCH__OeRw/s400/IMG_3706.jpg" width="400" /></a></div>
<span style="font-weight: normal;"><i> </i></span></h2>
<h2 class="section-title">
<span style="font-weight: normal;"><i><br /></i></span></h2>
<h2 class="section-title">
<span style="font-weight: normal;"><i>I've
tried many different types of French onion soup, but this is currently
my all time favorite! I've made a few changes to the original recipe
below. </i></span></h2>
<br />
<h2 class="section-title">
</h2>
<h2 class="section-title">
<span style="font-weight: normal;"><i> </i></span>
<span style="font-weight: normal;"><i><a href="https://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680">https://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680</a></i></span></h2>
<h2 class="section-title">
</h2>
<h2 class="section-title">
Ingredients</h2>
<ol class="ingredient-groups">
<li class="ingredient-group"><ul class="ingredients">
<li class="ingredient" itemprop="ingredients">5 tablespoons unsalted butter, divided</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon olive oil</li>
<li class="ingredient" itemprop="ingredients">3 pounds yellow onions (about 4 medium), halved lengthwise, peeled, and thinly sliced</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon freshly ground black pepper</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon granulated sugar</li>
<li class="ingredient" itemprop="ingredients">1 1/2 cups dry vermouth </li>
<li class="ingredient" itemprop="ingredients">6 cups <a href="https://www.epicurious.com/recipes/food/views/51260700">beef broth</a> (I use Better than Bouillon brand) </li>
<li class="ingredient" itemprop="ingredients">10 sprigs thyme</li>
<li class="ingredient" itemprop="ingredients">2 bay leaves</li>
<li class="ingredient" itemprop="ingredients">1 baguette</li>
<li class="ingredient" itemprop="ingredients">1 garlic clove, cut in half lengthwise</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons sherry, preferably <a href="http://fave.co/2BteUcp">Fino</a> or <a href="http://fave.co/2BvEFJ1">Manzanilla</a></li>
<li class="ingredient" itemprop="ingredients">4 ounces or more Gruyère cheese, grated </li>
</ul>
</li>
</ol>
<h2 class="section-title">
</h2>
<h2 class="section-title">
Preparation</h2>
<ol class="preparation-groups">
<li class="preparation-group"><ol class="preparation-steps">
<li class="preparation-step">
In a large Dutch oven or other
large pot, melt 3 tablespoons butter over medium heat. Add the oil and
onions; cook onions are until softened, stirring occasionally, about 15
minutes. Add the salt, pepper, and sugar; continue to cook, stirring
occasionally, until onions are deep golden brown and caramelized,
reducing heat slightly if onions seem to be browning too quickly, 35 to
45 minutes more.
</li>
<li class="preparation-step">
Add vermouth and raise heat to high.
Cook until almost all liquid has evaporated, 8 to 10 minutes.
</li>
<li class="preparation-step">
Tie thyme and bay leaves into a
bundle with twine. Add broth and herb bundle to pot with onions. Bring
to a boil, reduce to a simmer, and cook, uncovered, until broth is
thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in
remaining 2 tablespoons butter. Taste and adjust seasoning.
</li>
<li class="preparation-step">
Heat the broiler. Cut two 1/2-inch
baguette slices for every serving of soup. Place baguette slices on a
rimmed baking sheet and toast in oven until crisp and dry but not
browned, about 1 minute per side. Rub one side of each toast with the
garlic clove and set aside.
</li>
<li class="preparation-step">
Place ramekins or ovensafe bowls
on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of
each, place a little of the Gruyère cheese in the bottom of the bowl and
ladle soup on top. Top each serving of soup with two or three
garlic-rubbed toasts. I also like to saute' a cubed baguette in garlic
oil until crispy and then sprinkle with salt and top off the soup with
croutons instead of garlic toast. Divide cheese among the servings,
covering the
bread and some of the soup. Carefully transfer baking sheet to oven and
broil until cheese is melted and bubbling, 4 to 8 minutes.
(Alternatively, if using regular soup bowls: Top each garlic-rubbed
toast with some cheese and return to broiler to melt, about 2 minutes
more. Divide sherry and soup among bowls, sprinkle with remaining
cheese, and top each serving with two cheese toasts.)
</li>
</ol>
</li>
</ol>
<div class="chef-notes">
<div class="chef-notes-header">
Do ahead:</div>
<div class="chef-notes-content">
Soup
can be made up to 3 days ahead (without toasts or cheese) if
refrigerated, or up to 6 months ahead if frozen. Toasts can be made
(without cheese) and kept sealed at room temperature for up to 3 days.</div>
</div>
<h2 class="section-title">
<span style="font-weight: normal;"><i><br /></i></span></h2>
<br />
<h2 class="section-title">
</h2>
Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-72250976535028084382018-12-30T12:05:00.001-06:002020-02-05T19:31:34.076-06:00Mini Candied Pecan French Toast Bundt Cakes<div class="wprm-recipe-ingredients-container">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zzqn8Fi6Ly6-PijiJSi2ivB2cpVw9Q6BOAVY0f9L28y_hr5tupVol8uuhSzx3l1a-Q6eiNwtmfQlDdZyqmKEYZfK8PW6pYb9FzuV0f2KhLdqyb_P9OTeHutJzMQIXrqPd80NDKPOuHE/s1600/IMG_3728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zzqn8Fi6Ly6-PijiJSi2ivB2cpVw9Q6BOAVY0f9L28y_hr5tupVol8uuhSzx3l1a-Q6eiNwtmfQlDdZyqmKEYZfK8PW6pYb9FzuV0f2KhLdqyb_P9OTeHutJzMQIXrqPd80NDKPOuHE/s640/IMG_3728.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA8aky9Yv94AvXXgcGLb0tReHotfHKjAO0dIScp8WXcosINmhm9nyzUzurQyNdhrGgMQ0jDM4z0lS7rv74kBr1zFMQXyrdO8Dji_x3e5qqOOGdpZf2ulFHcFF4JdQ4HO7kl1Hwezl2_M/s1600/IMG_3752.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA8aky9Yv94AvXXgcGLb0tReHotfHKjAO0dIScp8WXcosINmhm9nyzUzurQyNdhrGgMQ0jDM4z0lS7rv74kBr1zFMQXyrdO8Dji_x3e5qqOOGdpZf2ulFHcFF4JdQ4HO7kl1Hwezl2_M/s400/IMG_3752.jpg" width="300" /></a></div>
</h3>
<h3 class="wprm-recipe-header">
</h3>
<h3 class="wprm-recipe-header">
</h3>
<h3 class="wprm-recipe-header">
<i>These mini bundt French toast cakes are the easiest and tastiest way to make a breakfast or brunch special for guests or just to have when you just want something yummy!</i></h3>
<h3 class="wprm-recipe-header">
<i>This recipe makes 8 but you can easily reduce it to make 2, 4, or 6 mini bundt cakes.</i></h3>
<h3 class="wprm-recipe-header">
</h3>
<h3 class="wprm-recipe-header">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYnXnjXn3stS68JVer4dcEhrWVYOuWp0UFj-BBCarmN6CcadDt_mV6ugTMwuTifqrtWQEyNOdSkERbuoyuYlJKzreEN4EF-lyKHQL1Hv_lH1iF1B2Yh5fCk7lR_6WECLENNC7z1G_-Y4/s1600/IMG_3758.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYnXnjXn3stS68JVer4dcEhrWVYOuWp0UFj-BBCarmN6CcadDt_mV6ugTMwuTifqrtWQEyNOdSkERbuoyuYlJKzreEN4EF-lyKHQL1Hv_lH1iF1B2Yh5fCk7lR_6WECLENNC7z1G_-Y4/s400/IMG_3758.jpg" width="300" /></a></div>
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<h3 class="wprm-recipe-header">
</h3>
<h3 class="wprm-recipe-header">
</h3>
<h3 class="wprm-recipe-header">
Ingredients</h3>
<div class="wprm-recipe-ingredient-group">
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient wprm-list-checkbox-container"><span class="wprm-list-checkbox"></span> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">loaf Challah or brioche bread</span><span class="wprm-recipe-ingredient-notes"> (Found Challah bread at Trader Joe's)</span></li>
<li class="wprm-recipe-ingredient wprm-list-checkbox-container"><span class="wprm-list-checkbox"></span> <span class="wprm-recipe-ingredient-amount">8</span> <span class="wprm-recipe-ingredient-name">eggs</span></li>
<li class="wprm-recipe-ingredient wprm-list-checkbox-container"><span class="wprm-list-checkbox"></span> <span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">milk</span></li>
<li class="wprm-recipe-ingredient wprm-list-checkbox-container"><span class="wprm-list-checkbox"></span> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">vanilla extract</span></li>
<li class="wprm-recipe-ingredient wprm-list-checkbox-container"><span class="wprm-list-checkbox"></span> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">cinnamon</span></li>
<li class="wprm-recipe-ingredient wprm-list-checkbox-container"><span class="wprm-list-checkbox"></span> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">ground ginger</span></li>
<li class="wprm-recipe-ingredient wprm-list-checkbox-container"><span class="wprm-recipe-ingredient-name">candied pecans (I bought mine at Trader Joe's but you can make your own.) </span></li>
</ul>
</div>
</div>
<div class="wprm-recipe-instructions-container">
<h3 class="wprm-recipe-header">
Instructions</h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 1. Preheat oven to 400 degrees.</span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 2. </span><span style="font-weight: normal;">Generously spray a mini bundt pan with cooking spray.</span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 3. Place 5 to 6 candied pecans in the bottom of each mini bundt pan.</span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 4. </span><span style="font-weight: normal;">Tear bread into tiny bits and fill the bundt pan. You want to press the bread down </span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> </span><span style="font-weight: normal;">gently in order to fill the whole space.</span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 5. </span><span style="font-weight: normal;">Whisk together eggs, milk, vanilla, cinnamon and ginger. Pour evenly over bread.</span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 6. </span><span style="font-weight: normal;">Bake for 10 minutes until set.</span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 7. </span><span style="font-weight: normal;">Gently turn the bundts out of the pan. I had to give mine a little shake to get them </span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> </span><span style="font-weight: normal;">out.</span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"> 8. </span><span style="font-weight: normal;">Serve with syrup and extra candied pecans.</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWotbsoiJ-NoxabKRi8DYEyUtigo4a2DLsa8kN8jNU-2XYplv6oGl1UhacMwhncybFNfiatHAyx0GXk9y0d5CS0ON5Qrxoy2ROFohBRUMTR_8Q5GbYhywF2cdn4XRzL8CDHjin1DrsiCA/s1600/IMG_3748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWotbsoiJ-NoxabKRi8DYEyUtigo4a2DLsa8kN8jNU-2XYplv6oGl1UhacMwhncybFNfiatHAyx0GXk9y0d5CS0ON5Qrxoy2ROFohBRUMTR_8Q5GbYhywF2cdn4XRzL8CDHjin1DrsiCA/s400/IMG_3748.jpg" width="300" /></a></div>
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<span style="font-weight: normal;"><br /></span></h3>
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<span style="font-weight: normal;"><br /></span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"></span></h3>
<h3 class="wprm-recipe-header">
<span style="font-weight: normal;"></span></h3>
</div>
Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-73407284233390297922018-07-11T17:40:00.000-05:002019-06-24T09:56:42.096-05:00Homemade Pesto Pizza <div class="_0 _3r _2u _2">
<div class="_0 _3r _2u _z _3z">
<div class="_0 _3r _2u _q1">
<div class="_0 _3r _2u">
<div class="_0 _3r _2u">
<div style="text-align: left;">
<h2>
<br /></h2>
<i>Every year come spring, I purchase multiple basil plants because I use them so much once the tomatoes and summer squash are coming in. Before it's time to harvest squash and tomatoes I love to make pesto from the basil. We also plant arugula from seed and it is the very first thing to come up every year. Arugula makes for great pesto! There are times that I combine both basil and arugula in a pesto, so yummy either way.</i><br />
<br />
<i>Pizza is one of the ways I love to use pesto, but pesto and pasta is a close second</i><br />
<br />
<i>. </i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzlqdpE5oxtJhikpQfWjSXU6A_RECJ-k254Ru2GksIwWAItnCK9v9-TnOYMcqXj6P9y2u5tqo4sBTxekKn6bznat2xwR42iOvSw0roe49R-hnRXGVGgBhe_kuUnIFRGbIBmUSnMxBFZw/s1600/IMG_3016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzlqdpE5oxtJhikpQfWjSXU6A_RECJ-k254Ru2GksIwWAItnCK9v9-TnOYMcqXj6P9y2u5tqo4sBTxekKn6bznat2xwR42iOvSw0roe49R-hnRXGVGgBhe_kuUnIFRGbIBmUSnMxBFZw/s640/IMG_3016.jpg" width="480" /></a></div>
<h3>
<b> </b></h3>
<h3>
<b> </b></h3>
<h3>
<b>Pesto</b></h3>
<h3>
<b> </b><b> </b></h3>
</div>
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</div>
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<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _si">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14VGsGK_q0NkEDetNw4Fc8xSn8F0ztXLWPfSVgICyS9tAIjTy9XjFyTGBUuKDyl_49xnx7ktPMNrR46SmTYTpta9IMQHhh9GRS7vwV6oojR2njKETv1oVnf8x2jLUzzIQhStbdOS889s/s1600/IMG_3012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1547" data-original-width="1600" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14VGsGK_q0NkEDetNw4Fc8xSn8F0ztXLWPfSVgICyS9tAIjTy9XjFyTGBUuKDyl_49xnx7ktPMNrR46SmTYTpta9IMQHhh9GRS7vwV6oojR2njKETv1oVnf8x2jLUzzIQhStbdOS889s/s320/IMG_3012.jpg" width="320" /></a></div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _si">
<i>The great thing about pesto is that after it is made it can be frozen to use months later.</i></div>
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<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _si">
<br />
<b> Ingredients</b></div>
</div>
</div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
1 cup basil or arugula, firmly packed leaves</div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
2 cloves garlic</div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
1/2 tsp. salt</div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
1/4 tsp. pepper</div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
1/2 cup extra virgin olive oil</div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
1/3 cup pine nuts</div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
1/2 cup grated Parmesan cheese</div>
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</div>
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<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
<br />
<b>Directions</b></div>
<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
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<div class="_tf _sc _sd _se _tj _5s _sf _sp _sn _sh">
<span class="recipe-directions__list--item">Place </span><span class="recipe-directions__list--item"><span class="recipe-directions__list--item"> basil, </span>pine nuts,
salt, pepper, garlic, and Parmesan cheese into a </span><span class="recipe-directions__list--item"><span class="recipe-directions__list--item">food
processor</span> or </span><span class="recipe-directions__list--item"><span class="recipe-directions__list--item">blender</span>. Turn the food processor on, and add the olive oil in a slow, steady
stream. Continue processing until a soft paste has formed. Store in the refrigerator or jar and place in the freezer for future use.
</span></div>
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</div>
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<b>Ingredients</b></div>
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Packaged 12" pizza crust (I prefer thin crust)</div>
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1/3 cup pesto</div>
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1/3 lb. (about) raw shrimp and a couple of slices of Prosciutto julienned<br />
or 1/3 lb.Chicken Caprase Sausage<b> </b></div>
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1/4 cup chopped onion (red onions, shallots or onion of your choice)</div>
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1/4 cup Kalamata olives (coarsely chopped) if using shrimp/Prosciutto<b> </b></div>
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1/4 cup sliced black olives if using Caprese Sausage<br />
Thin slices of tomato according to taste<br />
8oz. fresh mozzarella or shredded mozzarella </div>
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1/4 cup grated Parmesan<br />
Fresh basil or arugula to top off the pizza <br />
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Obviously you can add or eliminate ingredients as you like. I like Kalamata olives and Prosciutto with shrimp because the shrimp needs something salty to go with it. I also cut the shrimp in two so that it cooks through on pizza.<br />
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<b>Directions</b><br />
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Spread pesto evenly over pizza crust. Add meat, onions, slices of tomato, mozzarella,<b> </b>olives and sprinkle Parmesan over entire pizza. Bake in oven using crust instructions provided.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdUJOD2X8o_JGCk8BNwDet-1Y3iCC8TiTPbTrQFmg7BB6KP2GNyvzCuZ9CteiFl-Qlqbr9F-X34EFH4a2W1h-QYjA7VOhPzaE2kUuAzpqrjAcSd_0HuIe4zr3t0X-p-E6rIzZL_eqEJQ/s1600/IMG_3013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdUJOD2X8o_JGCk8BNwDet-1Y3iCC8TiTPbTrQFmg7BB6KP2GNyvzCuZ9CteiFl-Qlqbr9F-X34EFH4a2W1h-QYjA7VOhPzaE2kUuAzpqrjAcSd_0HuIe4zr3t0X-p-E6rIzZL_eqEJQ/s400/IMG_3013.jpg" width="300" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJ45gcKq_Fo5YqNLT_2FADTKU1sz5uiM_GjCwl1CgT3BxN8zKHIvyT2RIDP4TT80Rx81L5Z5JaoRyoxXpReVxNdkPnxiCnZKlULPA7p_qvcwFQ4FiyKQg20dKLanvuP2BLygVsAuT-U4/s1600/IMG_3014.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJ45gcKq_Fo5YqNLT_2FADTKU1sz5uiM_GjCwl1CgT3BxN8zKHIvyT2RIDP4TT80Rx81L5Z5JaoRyoxXpReVxNdkPnxiCnZKlULPA7p_qvcwFQ4FiyKQg20dKLanvuP2BLygVsAuT-U4/s400/IMG_3014.jpg" width="300" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBYg51ssOt9szgm0MBu5Rldal7uCj2Gv4ZprA5B3pXV0yd2clxO4HwwmiarhTak62X8u-rX493r0csAL9OdsQeU21WBpnwEA5m-j7zvq4ia3SPj4Ckubwzo5iIVEY95jfHk5feb-qUdA/s1600/IMG_3015.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBYg51ssOt9szgm0MBu5Rldal7uCj2Gv4ZprA5B3pXV0yd2clxO4HwwmiarhTak62X8u-rX493r0csAL9OdsQeU21WBpnwEA5m-j7zvq4ia3SPj4Ckubwzo5iIVEY95jfHk5feb-qUdA/s320/IMG_3015.jpg" width="240" /></a><br />
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<i>I just have to sing the praises of the chicken caprese brats that I
use on the pizza. I found these brats at our farmer's market in
Brookfield, WI and absolutely love them! I squeeze the meat out of their
casings in little blobs onto the pizza just as you would pizza sausage. </i><br />
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<b><i>It's time to sit down and enjoy the pizza and the beautiful weather!</i></b></div>
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Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-42646999488571968232018-03-05T09:34:00.000-06:002018-03-05T09:34:25.789-06:00Buffolo Plaid Birthday Party<i><b>We had a great time celebrating our grandson's first birthday yesterday! It's such a blessing to have him close by and to watch him grow. I just thought I'd share some of the decorations we used to celebrate.</b></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisc04pT4fnmkE5T21iJGwI_UYc4JnkaeVQLUCn6PhS4mQqQ1RwEq_GeFNObc_0EHL3RCIaRXwOwSiWMdbmYDby86_tMr-2K1qkSoomJwgYFbla8jI12549u1-4mIZN510wD-vn7ty1TxI/s1600/IMG_2423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisc04pT4fnmkE5T21iJGwI_UYc4JnkaeVQLUCn6PhS4mQqQ1RwEq_GeFNObc_0EHL3RCIaRXwOwSiWMdbmYDby86_tMr-2K1qkSoomJwgYFbla8jI12549u1-4mIZN510wD-vn7ty1TxI/s640/IMG_2423.jpg" width="640" /></a></i></div>
<i><b>I went to my favorite butcher and picked up some yummy garlic beef sticks to build a cabin. I used food coloring to tint my dill dip blue for the sky and green for the dip behind my "grass". I cut pieces of green pepper and celery for the grass. As you can see, pea pods make great pine trees and cauliflower are perfect for clouds.</b></i><br />
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<i><b> I copied this idea from a banner found on Etsy. I was able to find the paper backed burlap at Joann Fabrics. I printed the lumber jack plaid patterns onto card stock using a link I found online and then cut the letters out with my Cricut machine.</b> <a href="https://www.bing.com/images/search?q=Lumber+Jack+Pattern&FORM=IRIBIP">https://www.bing.com/images/search?q=Lumber+Jack+Pattern&FORM=IRIBIP</a></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh51vi4YOnn3fpSExT_lY4B04GDFzc-9r85uxJfI4G11ydIKa4pkTeMxy4ohgR_aKfKj3YeAhvZqhjEORIcL9DHD3XlR0Es_yj3IKYXtcdlAZ_gVjXAUlsbJCgtSQ6bJBEYIJ0TkAK6E/s1600/IMG_2427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1175" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh51vi4YOnn3fpSExT_lY4B04GDFzc-9r85uxJfI4G11ydIKa4pkTeMxy4ohgR_aKfKj3YeAhvZqhjEORIcL9DHD3XlR0Es_yj3IKYXtcdlAZ_gVjXAUlsbJCgtSQ6bJBEYIJ0TkAK6E/s640/IMG_2427.jpg" width="470" /></a></div>
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<b><i> Marek as a lumber jack!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEmJHbYY2SpkqunMWfoCW_wS1PXAfQbrMAWfb6kdYMnblo2iwhWpicD68OPLBZS3elVMSOEoDW9hejCODDVOoGAVHDdr7-v2Jq__use1E3VzXpkHM65oG1arziy-Q4i13folj5XE9KTg/s1600/IMG_2462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1267" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEmJHbYY2SpkqunMWfoCW_wS1PXAfQbrMAWfb6kdYMnblo2iwhWpicD68OPLBZS3elVMSOEoDW9hejCODDVOoGAVHDdr7-v2Jq__use1E3VzXpkHM65oG1arziy-Q4i13folj5XE9KTg/s640/IMG_2462.jpg" width="506" /></a></div>
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<b><i> </i><i>Not the clearest picture, but the banner I made for his high chair, also using the lumber jack plaid I printed onto card stock and the paper backed burlap.</i></b></div>
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<i><b> The sign thanking all those who attended the party. I used a link to print the free sign. </b><a href="https://amylanham.com/lumberjack-birthday-party-decor/">https://amylanham.com/lumberjack-birthday-party-decor/</a></i></div>
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<b><i> And finally a picture of us with the birthday boy! Happy birthday Marek!!!</i></b></div>
Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-90496360171017580992018-02-27T17:10:00.000-06:002018-02-27T19:23:43.839-06:00Easy Mexican Lasagna<br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFARW72zRSUl4VE9T5CCkRyseitPKALXSukjXUreMMCw3cksaPAeApYumWMjAyWR2Un5689SC6fFhOE7fYlaZk21WSHv4yeSyEWA1V53LFWems7lWxLaZEgjrnoty2ZsPCB-xW5cQpKLE/s1600/IMG_2402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFARW72zRSUl4VE9T5CCkRyseitPKALXSukjXUreMMCw3cksaPAeApYumWMjAyWR2Un5689SC6fFhOE7fYlaZk21WSHv4yeSyEWA1V53LFWems7lWxLaZEgjrnoty2ZsPCB-xW5cQpKLE/s640/IMG_2402.jpg" width="480" /></a></i></div>
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<i>I recently needed to bring a dish to a church potluck and decided to go to my favorite cookbook, Southern Livings All-Time Favorites, and pick out a new recipe. The dish was a hit and super easy to make, especially if you use a rotisserie chicken. I've decided to make it again for a family that is dealing with cancer treatments to help out with the grind of chemo. Since I'm making one for them I might as well make one for us! 😊</i><br />
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Ingredients<br />
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3 cups chopped cooked chicken breast<br />
1 (15-ounce) can black beans, rinsed and drained<br />
2/3 cup canned diced tomatoes and green chilies (or 10-ounce can of Rotel)<br />
1 tsp. garlic powder<br />
1 tsp. cumin<br />
1/2 tsp. black pepper<br />
1 (10 3/4-ounce) can cream of chicken soup<b> </b><br />
1 (10 3/4-ounce) can cream of mushroom soup<br />
1/2 cup milk<br />
1 (10-ounce<b>) </b>can enchilada sauce<br />
cooking spray <br />
10 (6-inch) corn tortillas<b> (</b>it's important that they are corn so the top layer crisps up)<br />
1 cup (4-ounces) shredded cheddar cheese (I'm sure I use more)<br />
1 cup (4-ounces or more 🙂) shredded Monterey Jack cheese<br />
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Toppings: shredded lettuce, tomatoes with green onions and cilantro, sour cream, guacamole, basically anything you enjoy on a taco...<br />
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Directions<br />
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1. Cook first 6 ingredients in a sauce pan over medium heat for about 10 mins. or until heated through.<br />
2. Stir together chicken and mushroom soups, 1/2 cup milk, and can of enchilada sauce in a sauce pan and heat over medium heat for about 10 mins. or until heated through.<br />
3. Spoon 1/3 of the sauce into the bottom of a 13x9-inch baking dish coated with cooking spray, top with 3 tortilla shells. Spoon 1/2 of the chicken mixture and 1/3 of the sauce over the tortillas then top with half the Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce and remaining Cheddar cheese and tortillas, ending with tortillas. *Look at pictures below to see how I place the tortillas in the layers. Top with Monterey Jack cheese.<br />
4. Bake at 350 degrees for 30 to 40 minutes of until lasagna is bubbly. If you assemble the lasagna ahead of time and bake the next day, leave in for 40 to 50 minutes. <br />
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<i>I cut one of the 3 shells in half and alternated the side I put the half shells in the next layers. </i><br />
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<i>The first time I made this I really liked the way the corn tortillas crisped up on the top so I decided to quarter a fourth tortilla and added 3 quarters of it to the last layer.</i><br />
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Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-79986893264663799702017-05-11T13:26:00.001-05:002017-05-11T13:26:57.028-05:00Mother's Day Craft <div class="separator" style="clear: both; text-align: center;">
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<i>For Story Hour this week we made a flower pot with some dessert cups and straws I picked up at Tuesday Morning, and I also made use of my Cricut to make the flowers and leaves for the kids to use on their project. If you don't have a Cricut it would be simple to make a flower template using free clip art from online. Since I'm working with a large group of young kids (most who are unable to handle a scissors as of yet), it just makes it easier for me and the moms.</i><br />
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<i>I simply turned the dessert cups upside down and punched a hole in the center of the cup using a sharp tool. I printed up labels for the kids to apply to their flower pots.</i><br />
<i>It works best to glue the two sides of the flower together with the straw in the middle. You can cut the straw to the height you'd like. After the flower is glued the kids can add their thumb prints to the flower and then add the leaf and put the flower in the pot to dry. Adding candy to the top is optional. They can also color the top of the cup as shown below.</i><br />
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<i> </i>Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0tag:blogger.com,1999:blog-7460245911977053014.post-61537790165473227702016-11-02T14:47:00.000-05:002018-05-15T10:27:17.944-05:00Cream of Asparagus Soup<br />
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<i>We are big asparagus fans in our family, and I love to cook up some asparagus soup when the weather gets cooler. I've adapted this recipe from one I used from my mother's 1943 edition of, The Boston Cooking School Cook Book, that she used when she was a live in maid and cook.</i><br />
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<b>Ingredients</b><br />
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About 2 lbs. of asparagus (After woody ends are removed and asparagus is cooked, it will come to about 3 cups. )<b> </b><br />
3 cups chicken broth<br />
2 cups asparagus water (Reserve water after cooking asparagus.<b> </b>If it doesn't come to 2 cups, add <br />
enough water to bring it to the 2 cup level.)<br />
<i> </i>1 large yellow onion, thinly sliced<br />
4 Tbs butter<br />
4 Tbs flour<br />
1 cup half n half or milk <br />
kosher salt and course ground pepper to taste <br />
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Cook asparagus just until tender. After cooking asparagus, reserve asparagus water and asparagus tips. Return 2 cups of asparagus water back into the soup pot along with 3 cups of chicken broth. Add stalk portion of asparagus along with the thinly sliced onion into the pot and simmer until tender, about 25 mins. While asparagus is cooking, make roux from butter and flour and set aside.<br />
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Once asparagus is tender, I like to use a potato masher to mash the onion and asparagus, and then use a hand held blender sparingly to get just the right consistency. Add roux to pot until soup is thickened. Then add whipping cream, asparagus tips, and salt and pepper to taste.<br />
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<br />Peggy Prekophttp://www.blogger.com/profile/02578571770664448321noreply@blogger.com0