tag:blogger.com,1999:blog-85769901715176168712024-03-13T08:08:41.612-07:00PondKitchenWellfleetRecipes to share with friends and familyLiz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-8576990171517616871.post-30131637528475175882016-08-11T05:08:00.000-07:002016-08-11T05:08:24.163-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwco_ktEtj6KJdwp1iHz6QLZCwBh94DCHX5rYAGeLl2oP4IiNWQ_GGX3TJTzAOma9JjJYLsFkWbB4_yJAm1WboxHJmzJKTASyrL-0FmpW7F1eorMca4yEMt4eeISme8fpHH3JzbGaNEc/s1600/IMG_0859.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwco_ktEtj6KJdwp1iHz6QLZCwBh94DCHX5rYAGeLl2oP4IiNWQ_GGX3TJTzAOma9JjJYLsFkWbB4_yJAm1WboxHJmzJKTASyrL-0FmpW7F1eorMca4yEMt4eeISme8fpHH3JzbGaNEc/s320/IMG_0859.JPG" width="320" /></a>Oysters Bienville <br />
<br />
Ingredients:<br />
<br />
24 Shucked Oysters, Liquor, and 24 deep shells<br />
3/4 cup chicken stock<br />
4 TBS butter<br />
1/4 cup finely chopped mushrooms<br />
1/4 cup finely chopped shallots<br />
2 TBS flour<br />
2 egg yolks<br />
1/2 cup light cream<br />
1 cup chopped cooked shrimp or back fin crabmeat<br />
3 TBS dry Sherry<br />
Salt and freshly ground pepper<br />
Cayenne pepper, Paprika (if desired)<br />
1 cup panko bread crumbs<br />
<br />
Procedure:<br />
Preheat oven to 450 degrees<br />
1. Shuck Oysters, drain and reserve oyster liquor (1/4 cup) Add it to the stock and<br />
heat in a small sauce pan.<br />
2. Melt butter in another saucepan and saute mushrooms and shallots until tender.<br />
Stir in flour and cook until bubbling. Remove from heat and whisk in the stock mixture.<br />
Return to heat and boil, stirring constantly, unti the sauce thickens. Simmer for 3 minutes<br />
3. Whisk egg yolks and cream in a bowl. Whisk in 1/2 cup of the hot sauce, a spoonful at a time. Then slowly beat in the reaming sauce. Transfer the enriched sauce to the saucepan. Place over moderate heat and, stirring carefully, bring to a simmer.<br />
4. Add the shrimp or crabmeat, and sherry. Season to taste with salt, pepper, and cayenne.<br />
5. Arrange oysters in their shells on a baking sheet, lined with aluminum foil. Distribute the seafood mixture over the oysters and lighlty sprinkle with panko and paprika (if desired)<br />
Bake from 5-10 minutes until the sauce is bubbling and the bread crumbs are lightly browned.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-60676481081245558302013-07-03T04:07:00.002-07:002013-07-03T04:07:14.795-07:00Sausage, Peppers and Onions<b>Ingredients</b><br />
<b><br /></b>
Chicken Sausage -4 packages<br />
Sweet Peppers (red, yellow, green, orange) 5<br />
3 Red Onions<br />
4 sprigs of Rosemary<br />
6 cloves of Garlic<br />
1/3 cup Olive Oil<br />
<br />
<b>Preparation</b><br />
<br />
Slice sausage in 1/2 inch chunks<br />
Slice peppers in 1/2 inch chunks<br />
Slice onions in chunks<br />
Remove Rosemary from stems<br />
Mince Garlic<br />
<br />
Toss all ingredients in 1/3 cup olive oil in deep pan. Add salt and pepper to taste. Bake at 375 degrees for 45 minutes, stirring frequently to keep from over browning. (If using convection oven, bake at 350 degrees for 30 minutes, stirring frequently).<br />
<br />
Serves 15-20<br />
<br />
Photo: Truro after the Blizzard of 2013<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Sp8JqeindBrNg-88GSbrlS3GA5brCs5mPDlVWv5KsQH-Y2Gn-gBECfJsVwc6NCjZtN2v3pxSopaC-vdgT1XJ1COSYkQ7BM8yzj-PztQQiZVULr_1BlsI8y0UkZ1EAXgcOxDGi7633xY/s1600/Balston+breach2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Sp8JqeindBrNg-88GSbrlS3GA5brCs5mPDlVWv5KsQH-Y2Gn-gBECfJsVwc6NCjZtN2v3pxSopaC-vdgT1XJ1COSYkQ7BM8yzj-PztQQiZVULr_1BlsI8y0UkZ1EAXgcOxDGi7633xY/s320/Balston+breach2.JPG" width="320" /></a></div>
Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-55663712643949407512012-11-16T09:03:00.002-08:002016-08-11T05:10:25.667-07:00Herb Butter<b>Ingredients</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTF07PqiawbemykvuM7HxwSnqLKCWNMXT-g6JRgmGBAy83an4v-YKFQ85606QZNFw5R70tXQespTpNmZJyuAgp_OQJsSWoiXe9BT1QyEMjz4f5lxSFZJL42DpP4xP_HSEscpNiOb4DRqQ/s1600/redflower.bmp" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTF07PqiawbemykvuM7HxwSnqLKCWNMXT-g6JRgmGBAy83an4v-YKFQ85606QZNFw5R70tXQespTpNmZJyuAgp_OQJsSWoiXe9BT1QyEMjz4f5lxSFZJL42DpP4xP_HSEscpNiOb4DRqQ/s320/redflower.bmp" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Palm Gardens, Florida</td></tr>
</tbody></table>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 lb butter, room temperature</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3/4 cup chopped herbs </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
(Basil, Garlic, Sage, Parsley-choose one or two)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Combine in food processor </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
or use mixer to blend thoroughly</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Press into square or oblong pan</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
lined with plastic wrap</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Refrigerate until solid</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Cut into squares and freeze in </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
plastic containers with tight fitting lids</div>
Use for roasting meats, vegetables and breads<br />
<br />
A convenient seasoning for cooking a variety of meats, fish, vegetables or breads. Sage Butter is very good for pork chops and sweet potatoesLiz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-49510338373502530262012-04-15T06:19:00.000-07:002012-04-15T06:19:06.641-07:00Spanish Lemon Cream<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin4Xs0f1UURIFF3cpwvBWrWaNG3Bbah3ZJ337pqDKXrxP1f3BdJFNCpegXOolwIXxDh0W-Aqp6R16_Y1fom2SD5xUFeMchYjh6MP1EQEMD3hoH2LT8-AWMEk-uRDi6BS3En6zhiybX5bw/s1600/IMG_4085.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin4Xs0f1UURIFF3cpwvBWrWaNG3Bbah3ZJ337pqDKXrxP1f3BdJFNCpegXOolwIXxDh0W-Aqp6R16_Y1fom2SD5xUFeMchYjh6MP1EQEMD3hoH2LT8-AWMEk-uRDi6BS3En6zhiybX5bw/s320/IMG_4085.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dogwood in Williamsburg VA</td></tr>
</tbody></table><b>Ingredients</b><br />
<b><br />
</b><br />
3 8oz containers of plain yoghurt<br />
4 lemons<br />
1/2 can of sweetened, condensed milk<br />
<br />
<b>Preparation</b><br />
<b><br />
</b><br />
Squeeze the juice from the lemons. Add the juice to a mixing bowl. Add 8 oz of sweetened, condensed milk (each can is 14 oz-so a little more than half). Mix well with mixer. Add yoghurt, one container at a time and mix well. Cover and refrigerate for at least one hour until it thickens to the consistency of pudding. <br />
<br />
I usually put it in parfait glasses and top with a few fresh berries- raspberries or blue berries.<br />
<b><br />
</b><br />
Serves 4-6Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-66776484877550826472011-11-23T08:21:00.000-08:002011-11-23T08:21:57.761-08:00Turkey Brine<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LqSmrVMmyW8UW7OzrNieD6IDIGSXA6Zrz08Om-q1SI5LoBuDSXs2DMKZu84fxyGaCobyPACRyLFHh6lzwK03mE1AX_NVWNh07g2VoRabh4oi1s4vazfmaNsVrmd0fVPZHls9uMW8TBk/s1600/IMG_7343.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LqSmrVMmyW8UW7OzrNieD6IDIGSXA6Zrz08Om-q1SI5LoBuDSXs2DMKZu84fxyGaCobyPACRyLFHh6lzwK03mE1AX_NVWNh07g2VoRabh4oi1s4vazfmaNsVrmd0fVPZHls9uMW8TBk/s320/IMG_7343.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">November days</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">12-20 lb thawed or fresh turkey (remove neck and livers,etc)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 gallon sweet cider</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup apple cider vinegar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 cup kosher or sea salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 yellow onion, sliced</div>1 lemon, quartered<br />
1 orange, quartered<br />
10 cloves<br />
4 cloves garlic, smashed<br />
6 bay leaves<br />
1 tablespoon thyme<br />
2 sticks cinnamon<br />
1 quart ice water<br />
<br />
<strong>Preparation</strong><br />
<br />
Put all ingredients EXCEPT ice water in a large (8 quart pot). Simmer until all sugar and salt dissolve (about 5 minutes). Add ice water. When the brine is room temperature, place the turkey in breast side down. Cover and refrigerate turkey and brine. Ideally, brine turkey on each side for 12 hours.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Drain brine and discard. Pat turkey dry, rub with sage butter, inside and outside of turkey. Make several small slits in turkey breast skin and rub some sage butter in between the skin and the meat. Add chicken broth to roasting pan (according to the size of the turkey) I use about 6-8 cups of chicken broth. Roast with lid on pan according to weight of turkey. Remove the lid of the pan for the last 20 minutes.</div>Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-8922421803048976452011-11-21T08:50:00.000-08:002011-11-21T08:50:13.314-08:00Pumpkin Bisque <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinE1XWkGgNSdBRmGbCLf7yfbuYOe45RMHHVplBXtXGG9fmWtvNB0sOLV0oAnLEMNTpyGpHkn1Hfs0p1dickxlLvmF89yG_gY8VE90g1ReW3IX2aCHnvMfk2-Mo2BjaGLKFU4ELRyllHIk/s1600/IMG_7340.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinE1XWkGgNSdBRmGbCLf7yfbuYOe45RMHHVplBXtXGG9fmWtvNB0sOLV0oAnLEMNTpyGpHkn1Hfs0p1dickxlLvmF89yG_gY8VE90g1ReW3IX2aCHnvMfk2-Mo2BjaGLKFU4ELRyllHIk/s320/IMG_7340.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fall in Maine</td></tr>
</tbody></table><br />
<strong>Ingredients</strong><br />
<br />
2 stalks celery, chopped very fine<br />
2 carrots, chopped very fine<br />
1 medium yellow onion, chopped fine<br />
6 cups chicken broth<br />
( I use organic free-range chicken broth)<br />
2 15 oz cans pumpkin<br />
2 bay leaves<br />
1 cup light cream or half and half<br />
1 tsp sugar<br />
1/2 tsp ground nutmeg<br />
Salt and Pepper to taste<br />
<br />
<strong>Preparation</strong><br />
<br />
Chop celery, carrots, and onion and add to large soup pot. Add six cups chicken broth, bay leaves, sugar, nutmeg and salt and pepper. Add pumpkin to soup pot. Heat to a rolling boil and reduce to simmer. Simmer for 45 minutes. Just before serving,while simmering, add light cream and stir with whisk until well blended and heated through (about 4-5 minutes). Do not boil.<br />
<br />
<strong>Serves 6</strong>Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-70703344933531894252011-06-12T14:48:00.000-07:002011-06-12T14:48:41.008-07:00Haricots Verts with Feta<b>Ingredients</b><br />
<b><br />
</b><br />
<b>Salad</b><br />
1 1/2 pounds Haricots Verts (green beans-buy the very thin beans)<br />
1 small red onion, minced<br />
4 ounces feta cheese crumbled (1 cup)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbmMWaa-EJKiRTKptlcR5uWeWg_k1XOB47EGF_K4tlkaiVm94u-1KNSD8K0OuTfHyuEnSirLrnhvAklbChDL2ReelQVHKjGdminum4HPWHi2ydb7JwuCLTE6UY6y8g7aTTncHDufASJ8/s1600/IMG_2318.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbmMWaa-EJKiRTKptlcR5uWeWg_k1XOB47EGF_K4tlkaiVm94u-1KNSD8K0OuTfHyuEnSirLrnhvAklbChDL2ReelQVHKjGdminum4HPWHi2ydb7JwuCLTE6UY6y8g7aTTncHDufASJ8/s320/IMG_2318.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer is here!</td></tr>
</tbody></table>1/2 cup slivered almonds<br />
<br />
<b>Lemon Vinaigrette</b><br />
3 TBS fresh lemon juice<br />
3 TBS white wine vinegar<br />
1 TBS Dijon mustard<br />
1/2 tsp sugar<br />
1/2 cup olive oil<br />
1/4 tsp salt<br />
freshly ground pepper<br />
<br />
<br />
<b>Preparation</b><br />
<b><br />
</b><br />
Lemon Vinaigrette: Whisk lemon juice, vinegar, mustard, and sugar until combined. Add olive oil in a thin stream, whisking continuously until blended. Season with salt and pepper. Set aside.<br />
<br />
Boil 3 quarts water. Plunge green beans into boiling salted water. Cook 3 minutes. Drain and rinse with ice water. Pat dry. Cover and chill thoroughly. <br />
<br />
Transfer beans to a shallow serving bowl, add onion, and toss with 1/2 cup vinaigrette, adding more if desired. Sprinkle with feta and almonds on top Serve chilled.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-56514870050610320482011-06-08T03:43:00.000-07:002011-06-08T03:43:31.836-07:00Avocado and Roasted Corn Guacamole<b>Ingredients</b><br />
<b><br />
</b><br />
1 cup fresh or thawed frozen corn kernels<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjXaIDpS3236ZojmBvT0vxpETJF5AVUzOeV_Db6AzrUKzIhkXD201MpqKPripqvw1XHIFRQqx08v7Eqdd2ZsLlY1rXs2PpSjeTux9USEX3veHfHDNqI3Y5VXwQvpDlLok1KmmP3ypals/s1600/IMG_3410.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjXaIDpS3236ZojmBvT0vxpETJF5AVUzOeV_Db6AzrUKzIhkXD201MpqKPripqvw1XHIFRQqx08v7Eqdd2ZsLlY1rXs2PpSjeTux9USEX3veHfHDNqI3Y5VXwQvpDlLok1KmmP3ypals/s320/IMG_3410.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Recipe for Matthew's Graduation Party<br />
</td></tr>
</tbody></table>1/4 cup plus 3 TBS olive oil<br />
2 large avocados cut into 1/2 inch dice<br />
1 large tomato cut into 1/4 inch dice<br />
1/4 cup chopped fresh cilantro<br />
2 TBS minced red onion<br />
1 tsp chopped fresh or pickled Jalapeno<br />
1 tsp minced garlic<br />
2 TBS fresh lime juice<br />
1 tsp cider vinegar<br />
1/2 tsp coarse salt<br />
1//4 tsp cumin<br />
<br />
<b>Preparation</b><br />
<b><br />
</b><br />
1. Preheat the oven to 450 degrees. On a baking sheet, toss the corn with 1TBS of the oil. Roast corn, tossing often for 7-8 minutes until golden brown. Let cool, then transfer to a medium bowl.<br />
<br />
2. Fold in the avocado, tomato, cilantro, onion, Jalapeno and garlic. Stir in the lime juice, vinegar, coarse slat, and cumin. Add 2 more TBS of the olive oil. Cover and refrigerate for up to 6 hours.<br />
<br />
Serve with tortilla chips and cold guacamole.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-38837660337964538792011-01-30T16:08:00.000-08:002011-01-30T16:08:28.536-08:00Beef Stroganoff Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxRJopOSox0W4YeX7sActSLZSh-1r43AqMxkMYEYdh1A-bN4_RT8GvXuPOVxsfTYysK3yd3-frmNz5-0VEMCCt_GnSue_8y9d9bwjH-oKx0heIm3XLGS4DCNJuHUAGyTDWTgKkk-AcSs/s1600/IMG_3153.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxRJopOSox0W4YeX7sActSLZSh-1r43AqMxkMYEYdh1A-bN4_RT8GvXuPOVxsfTYysK3yd3-frmNz5-0VEMCCt_GnSue_8y9d9bwjH-oKx0heIm3XLGS4DCNJuHUAGyTDWTgKkk-AcSs/s320/IMG_3153.JPG" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savery Avenue, Carver, MA: First Divided Highway in US</td></tr>
</tbody></table><b>Ingredients</b><br />
<br />
1 lb beef chuck steak<br />
1 lb mushrooms<br />
1 medium onion<br />
3 garlic cloves, chopped<br />
3 TBS Olive Oil<br />
3 TBS Butter<br />
Salt and Pepper to taste<br />
4 TBS Flour<br />
3 TBS Ketchup<br />
1 quart Chicken Stock<br />
1 quart Beef Stock<br />
3 cups egg noodles<br />
<br />
Sour cream<br />
<br />
<b>Preparation</b><br />
<b><br />
</b><br />
Slice steak thin, cut into thin strips about 2 inches long. Remove stems, slice mushrooms into thin slices.<br />
Chop onions into small pieces (you can use an electric food chopper). Heat oil and butter. First brown onions in oil and butter. Add steak and brown over low heat, add chopped garlic. Stir in sliced mushrooms and continue to cook over low heat. Sprinkle flour over mixture. Add ketchup. Stir mixture until mixed well. Add Chicken and Beef Stock. Cook over medium heat until soup is boiling. Add egg noodles and cook over medium heat until noodles are done (10 minutes). Serve hot with a topping of sour cream.<br />
<br />
<b>Notes from Liz</b><br />
<br />
This is a rich and filling dinner soup. It serves 6-8 people.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-62004884312319818762011-01-30T15:55:00.000-08:002011-01-30T15:55:29.826-08:00Chicken Pot PieI<b>ngredients</b><br />
<br />
2 pie crusts ( I use the Pillsbury rolled crust in<br />
the refrigerator section)<br />
1 lb boneless chicken breasts or thighs<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfLaly9StRXruI6EEMgJyhsFpNvYGOT58MSlzfGAJKgqaW6VUiZeams4F38rKexFSN91fiYHuym5I2YBqxmRzY5AR1Yf1rrhPvW6i9UnJb-u3V4KKHm-e3ldWLoZGY7M3Wd2IGbSXeww/s1600/IMG_3160.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfLaly9StRXruI6EEMgJyhsFpNvYGOT58MSlzfGAJKgqaW6VUiZeams4F38rKexFSN91fiYHuym5I2YBqxmRzY5AR1Yf1rrhPvW6i9UnJb-u3V4KKHm-e3ldWLoZGY7M3Wd2IGbSXeww/s320/IMG_3160.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Cape & Islands Orchid Show is a welcome visitor in January</td></tr>
</tbody></table>5 cups of water<br />
2 cups vegetables of your choice: Beans, Peas, Carrots, Water Chestnuts, Onions)You can use frozen mixed vegetables of your choice or you can use left over cooked vegetables.<br />
1 stick butter<br />
4 TBS flour<br />
2 cups milk<br />
Salt and Pepper to taste<br />
<br />
<b>Preparation</b><br />
<br />
Preheat oven to 375 degrees.<br />
Put 5 cups of water into a soup pan and bring to a boil. Chop boneless, skinless chicken into bite size pieces. Add to boiling water. Cook until done (15 minutes). Drain chicken and reserve the broth for future use. You can cool and freeze it in ziplock bags or plastic containers. Unroll crust onto a pie plate.<br />
In a skillet, heat one stick butter until melted, add flour and whisk. Add milk slowly to butter and flour mixture while whisking until a smooth white sauce is formed. Add salt and pepper and heat while whisking until thickened. Stir chicken and vegetables into white sauce. Add this mixture to pie crust.<br />
Unroll top crust on top of pot pie. Crimp pie crust edge between thumb and fore finger or use fork to seal crust edge. Cut four slits into center of pie. Put into the oven and cook for 45 minutes to one hour, until crust is browned.<br />
<br />
<b>Notes from Liz</b><br />
<br />
The vegetables are easy to vary. I have tried the frozen packages of "stew vegetables", "oriental vegetables", "mixed vegetables" and my own left over cooked peas, carrots, beans, potatoes, onions, etc. This makes an easy packed lunch. Pack a slice in a plastic container and microwave at work or school. A complete meal in a slice.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-32928825159222787302011-01-30T15:39:00.000-08:002011-01-30T15:39:09.497-08:00French Onion Soup<b>Ingredients</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY_X7zuUEPXgMJD5UYuCntvXMSwYFGsBpz4-UbVPvUGCmLOXM1trWnxDCnVB-QpHH4MTGzDGr1W4p-NIkVQzasRXJ4ZWM3NI-DD6bxM87oHaB7mg_LO2nP7AKbGgEWXLww8K8X6SbCmI/s1600/IMG_3142.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY_X7zuUEPXgMJD5UYuCntvXMSwYFGsBpz4-UbVPvUGCmLOXM1trWnxDCnVB-QpHH4MTGzDGr1W4p-NIkVQzasRXJ4ZWM3NI-DD6bxM87oHaB7mg_LO2nP7AKbGgEWXLww8K8X6SbCmI/s320/IMG_3142.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plenty of snow this winter</td></tr>
</tbody></table><br />
8 cups yellow onions (6-8 medium onions)<br />
3 TBS olive oil<br />
3 TBS butter<br />
3 TBS flour<br />
1/2 tsp salt<br />
1/2 tsp sugar<br />
1 quart (32 ounces) Beef Stock<br />
1 quart (32 ounces) Chicken Stock<br />
Grated Cheese (I use mozzarella or gruyere)<br />
French Bread, sliced and toasted<br />
<br />
<b>Preparation</b><br />
<br />
In a large dutch oven or soup pot, add olive oil and butter. Melt butter over low heat. Slice onions into thin rings. Add onions to pot and stir until coated with the olive oil and butter mixture. Over low heat, stir until heated through. Put a lid on the pot. Stir frequently. When onions are translucent, add salt and sugar. This will increase browning. Stir to brown all onions. Add flour. Heat Beef Stock in a separate pan. Add hot beef stock to onions and stir. Add Chicken Stock. Cook on medium heat for about 1 hour. <br />
<br />
Slice French Bread into 1/2 inch rounds. Toast on both sides. Grate Cheese.<br />
<br />
Serve hot soup with a slice of toasted French Bread and plenty of grated cheese.<br />
<br />
Serves 6-8<br />
<br />
<b>Notes from Liz</b><br />
This hearty soup is a great meal with more french bread and cheese with fruit salad for dessertLiz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-76175811159972975352011-01-25T13:42:00.000-08:002011-01-25T13:42:53.374-08:00Southern Pecan Pie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMNOIOA13_mOapiT6f8Xhpwk-CIhZoVqdK4t4g-xjMRrXLUn-P3-PyOOx_SpDs5gIKgyLagwKmbmFBSWc0ZXWDsXuVoJDC6MmLvQb5J6G-9SIwQgbqgfC7ExrhxItkJCqPrmSUwucHLM/s1600/IMG_7689.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMNOIOA13_mOapiT6f8Xhpwk-CIhZoVqdK4t4g-xjMRrXLUn-P3-PyOOx_SpDs5gIKgyLagwKmbmFBSWc0ZXWDsXuVoJDC6MmLvQb5J6G-9SIwQgbqgfC7ExrhxItkJCqPrmSUwucHLM/s320/IMG_7689.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This pie will "eclipse" all other pecan pies!</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup dark Karo Syrup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup granulated sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 eggs</div>1 tsp vanilla<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups pecan meats</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 pie crust (I use Pillsbury refrigerated pie crust)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Unroll pie crust and place in pie pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 375 degrees</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a bowl, lightly beat 3 eggs. Add Karo Syrup, granulated sugar, and vanilla. Stir until mixed well. Add pecans and stir. Pour mixture into pie crust.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake for 30-35 minutes (until filling has a nearly firm texture)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Notes from Liz</strong><br />
<br />
This is a very easy and delicious pie. You can make the whole pie in 10 minutes plus cooking timeLiz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-67888674141762430872011-01-25T13:22:00.000-08:002011-01-25T13:22:40.171-08:00Scalloped Potatoes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtziTmqFjSDsYztU5UsNkuFlg1paVYUkda0t3CHHACGn8WycLVWin4cs-lHHLQeNs3evMOp15HswbB4mD651m-tsEP6q_GZ-j394oAd6K44esqXZmKzGdilPpCkgBoLuVRQZjpDDIZdnQ/s1600/65+Pond+before+blizzard+%2528115%2529.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtziTmqFjSDsYztU5UsNkuFlg1paVYUkda0t3CHHACGn8WycLVWin4cs-lHHLQeNs3evMOp15HswbB4mD651m-tsEP6q_GZ-j394oAd6K44esqXZmKzGdilPpCkgBoLuVRQZjpDDIZdnQ/s320/65+Pond+before+blizzard+%2528115%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When the snow is deep, you need comfort food.</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6-8 large Yukon Gold Potatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 stick butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 TBS flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt and Pepper to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Preparation</strong><br />
<br />
Peel and slice potatoes (about 1/8-1/4 inch thick)<br />
<br />
Make a white sauce<br />
<br />
Melt one stick of butter in a stock pot. Turn off heat. Put 3/4 cup milk in a small bowl. Add four TBS flour ON TOP of milk. Whisk until flour is dissolved in milk. Slowly add milk and flour into melted butter while whisking. Heat butter, milk, and flour mixture on medium heat. Whisk and add the remaining milk. Heat until thickened.<br />
<br />
Grease a 9x11 inch baking dish. Arrange the potatoes in the dish. Cover with hot white sauce. Stir sauce and potatoes until the potatoes are coated with sauce. Add salt and pepper to taste. Bake at 350 degrees for 45 minutes. Stir several times during baking. Lower the heat to 300 degrees and cook 15 minutes more or until potatoes are tender and flaking with a fork.<br />
<br />
You may add thinly sliced ham and stir into potatoe mixture before baking.<br />
<br />
<strong>Serves 6</strong><br />
<br />
<strong>Notes from Liz</strong><br />
I know butter is high in fat and calories but if you save it for where it makes a taste difference...it is worth it!<br />
Margarine doesn't taste the same. Go for the butter!Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-13318708627518936952010-12-29T11:00:00.000-08:002010-12-29T11:00:06.081-08:00Huevos Rancheros with Pulled Pork<strong>Notes from Liz</strong><br />
When you make Pulled Pork with Carolina Barbeque sauce, make a double recipe and freeze some in 2 cup portions...or use left overs to make this tasty breakfast.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8D-WMiLBhOZzPOhe2bxlMGRx43KeMoik8QP3RYAt9RKX5cxyzsMcC9MzOmK6FIqDvt47IiixF5L7ZolY9qH94Y_8S5ixbFlASD6bh5R4XAf9B_x_jkzyWeAO_dka2EmhCDKKCrtzawU/s1600/IMG_9341.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8D-WMiLBhOZzPOhe2bxlMGRx43KeMoik8QP3RYAt9RKX5cxyzsMcC9MzOmK6FIqDvt47IiixF5L7ZolY9qH94Y_8S5ixbFlASD6bh5R4XAf9B_x_jkzyWeAO_dka2EmhCDKKCrtzawU/s320/IMG_9341.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liz making tortillas in Mexico-a real Gringo</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can black beans</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 TBS chopped pimientos</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tsp chopped chiles (your choice)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup sour cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 tortillas, lightly browned</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups pulled pork in Carolina Barbeque Sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat one can of black beans with pimientos and chiles. Keep warm on low heat. Lightly brown 4 tortillas in a lightly greased skillet or on a griddle. Heat pulled pork in Carolina Barbeque Sauce until bubbling. Beat 4 eggs and scramble in a skillet on medium heat. Assemble: Tortilla on bottom layer, pulled pork in barbeque sauce on next layer, black beans, scrambled eggs and top with sour cream.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Serves 4 ( easily adjusted for 1,2,or 3)Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-54278826289360619742010-12-19T09:23:00.000-08:002010-12-19T09:23:29.242-08:00Supreme Sugar Cookies<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19XG_OS2HK3nsSxGKIauoVZR2t-Wu8sS0pVlgLpbiPJAzJks9OSrkjs51DNptuYlqwiLJ3FbCpP95vAmIAxh8kEEYCaFO78Vswldu0bqH44YsoASRTxIEiK7Pth2DuqQZiewfdY5rrmg/s1600/IMG_5609.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19XG_OS2HK3nsSxGKIauoVZR2t-Wu8sS0pVlgLpbiPJAzJks9OSrkjs51DNptuYlqwiLJ3FbCpP95vAmIAxh8kEEYCaFO78Vswldu0bqH44YsoASRTxIEiK7Pth2DuqQZiewfdY5rrmg/s320/IMG_5609.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just like Poinsettias, Sugar Cookies go with Christmas</td></tr>
</tbody></table><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span><br />
<br />
1 cup butter softened (2 sticks)<br />
1 1/2 cups powdered sugar<br />
1 egg<br />
1 tsp vanilla<br />
2 1/2 cups flour<br />
1 tsp baking soda<br />
1 tsp cream of tarter<br />
granulated sugar for sprinkling<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Preparation</span><br />
<br />
Preheat oven to 375 degrees. Cream butter, sugar, vanilla, and egg together ( in food processor). Sift flour, soda and cream of tarter into bowl of food processor with butter, sugar, vanilla and egg. Mix well in food processor until dough forms. Chill dough for two hours before rolling out to cut.<br />
<br />
Roll dough to 1/4 inch thick on lightly floured surface. Dip cookie cutter in flour to cut shapes. Place cookies on lightly greased baking sheet. Bake for 5-8 minutes until edges are lightly browned. If you do not want to ice the cookies, sprinkle with granulated sugar before baking. Cool completely before icing.<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Icing for Cookies</span><br />
<br />
1 egg white, room temperature, whipped<br />
2 cups 10x sugar<br />
1/4 tsp almond extract<br />
1/2 stick softened butter<br />
<br />
Beat egg white and vanilla and butter, slowly add softened butter. Add food coloring if desired (separate icing into smaller batches if several colors are needed.<br />
<br />
Ice cookies with knife, let air dry before you put them in a storage container.<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Notes from Liz</span><br />
<span class="Apple-style-span" style="font-weight: bold;"><br />
</span><br />
In our family, we only make trees, no stars or bells or angels, only trees. It started when all the other shapes were left uneaten (I think yellow or red wasn't appealing-green trees were the most in demand) So, after all these years, only trees for Christmas Sugar Cookies. This sugar cookie makes great halloween cookies or Thanksgiving Cookies but we like trees the best.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-55003053694566371022010-12-19T09:01:00.000-08:002010-12-19T09:01:26.675-08:00White Chocolate and Cranberry Cookies<span class="Apple-style-span" style="font-weight: bold;">Ingredients</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmqm_sXppkU0l7b-4MoWJWOFN_NBVrAewpk07MUyR_Kf-O_hh8SAiCMr8akrO7xvMVWBnhLN1m6fxEYrG-m_HGgh9aE89MJszV1Y6LCDUymtn75V75XLpTqsOXKCTIKZuDykF-jlLphg/s1600/IMG_9720.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmqm_sXppkU0l7b-4MoWJWOFN_NBVrAewpk07MUyR_Kf-O_hh8SAiCMr8akrO7xvMVWBnhLN1m6fxEYrG-m_HGgh9aE89MJszV1Y6LCDUymtn75V75XLpTqsOXKCTIKZuDykF-jlLphg/s320/IMG_9720.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reba in 2010-She still loves Christmas</td></tr>
</tbody></table><br />
2 1/3 cups flour<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
3 sticks unsalted butter, softened<br />
1 1/2 cups brown sugar<br />
2/3 cup granulated sugar<br />
2 tsp vanilla<br />
2 eggs<br />
12 oz (1 package) white chocolate chips<br />
1 cup dried cranberries or Sugared Cranberries (See Desserts)<br />
1/2 cup slivered almonds<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Preparation</span><br />
<br />
Preheat oven to 350 degrees. Combine dry ingredients in a small bowl. Beat butter, brown sugar, sugar and vanilla using a mixer. Beat in eggs. Gradually stir in flour mixture. Add cranberries, white chocolate, and almonds. Drop by spoonful onto greased baking sheets. Bake for 10-12 minutes. <br />
<br />
Makes about 4 dozen cookies<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Notes from Liz</span><br />
<br />
The fresh cranberries are better because you can taste the preservatives in the dried berries.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-18794816255055077612010-12-19T08:45:00.000-08:002010-12-19T08:45:56.652-08:00Hungarian Kipfels<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBBc8Ce3yzoqigIzjxtZ2apXmUu_2y-Bcq9SAAhjrjKTCLO3NLO9UDezM8HIIrafNpaMxjGC_0e-QjV8IaJTTux6_xilQNEHwruT3fTnGcpUp1-Ijx8AIPKjp0Vafa8n-fu3YYqXo6hk/s1600/IMG_7466.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBBc8Ce3yzoqigIzjxtZ2apXmUu_2y-Bcq9SAAhjrjKTCLO3NLO9UDezM8HIIrafNpaMxjGC_0e-QjV8IaJTTux6_xilQNEHwruT3fTnGcpUp1-Ijx8AIPKjp0Vafa8n-fu3YYqXo6hk/s320/IMG_7466.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reba in 2007-12 weeks old</td></tr>
</tbody></table><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span><br />
<br />
1 cup butter (2 sticks)<br />
8 oz. cream cheese<br />
1/4 tsp. salt<br />
2 Tbs sour cream<br />
2 cups flour<br />
2 cups powdered sugar<br />
Apricot or Seedless Raspberry preserves<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Preparation</span><br />
<br />
Take butter and cream cheese out of the refrigerator. When completely room temperature cream together with salt and sour cream. (You can do this in the food processor) Add flour slowly until the dough is formed. Roll dough into two balls and refrigerate for 2 hours.<br />
<br />
Preheat oven to 375 degrees. You will roll the dough between wax paper (lightly flour wax paper) until it is about 1/4 inch thick. Cut dough into diamond shapes (about 3 inches from point to point). Place a small amount of preserves onto each triangle. Roll the diamonds into crescents. Line cookie sheet with aluminum foil, reflective side down. Bake for about 20 minutes or until lightly browned. Sprinkle with powdered sugar immediately. These are delicious when warm and they keep for several days.<br />
<br />
Makes about 3 dozen<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Notes from Liz</span><br />
<br />
This is our traditional Christmas Cookie but they are good anytime of the year.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-3681618797706188712010-12-16T15:00:00.000-08:002010-12-16T15:00:10.998-08:00Christmas Salad<div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>Ingredients</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 red onions</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGl7B20Dau56Frk5kwhY7bgrRmcHLEmubnIPS0TGFgqEgF9few2FkLel2llf43ltxqo4uIRjVS0GccrEuyYYToF9o8tLV9pYIjbTuQLOXgOb0vMZvdoaIMqFHx4OtK-OjGBIaL-q_Hesk/s1600/IMG_9906.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGl7B20Dau56Frk5kwhY7bgrRmcHLEmubnIPS0TGFgqEgF9few2FkLel2llf43ltxqo4uIRjVS0GccrEuyYYToF9o8tLV9pYIjbTuQLOXgOb0vMZvdoaIMqFHx4OtK-OjGBIaL-q_Hesk/s320/IMG_9906.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas Cheer</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup blue cheese</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup dried cranberries or </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 cup Sugared Cranberries (see Desserts)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 cups endive</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 cups baby arugula</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>Preparation</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 or two days ahead:<span style="mso-spacerun: yes;"> </span>Chop two red onions and add 1 cup vinegar. Let sit at room temperature for at least 24 hours.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Put ½ cup olive oil in plastic container with tight fitting lid.<span style="mso-spacerun: yes;"> </span>Add 1 cup blue cheese crumbled.<span style="mso-spacerun: yes;"> </span>Seal and leave at room temperature for 24 hours.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Hydrate dried<span style="mso-spacerun: yes;"> </span>½ cup dried cranberries with ½ cup boiling water or use Sugared Cranberries (see Desserts)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mix 3 cups torn endive pieces with 3 cups baby arugula.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Before serving, Mix cranberries and greens with drained onions and blue cheese/olive oil.<span style="mso-spacerun: yes;"> </span>Serve all at room temperature.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>Serves 8 -10</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>Notes from Liz</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Most of this salad can be made ahead and tossed just before serving. The red onions and endive with arugula makes a pretty Christmas dish and delicious too.</div>Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-48917894104840574832010-12-15T07:25:00.000-08:002010-12-15T07:25:59.563-08:00Stuffed Mushrooms<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUHUoZWfnQP1GXKx64eaNfoUy-0U59_SI8YS8R3KmnBptZGJrHQho3GbKSOI2u4sOYEQ6wmDX3SuzvMh2s_-SlgVQXKh29boFawpsfzSXTQGhc81vMI3HqWfQCZfXXCxxk44gkwaRK90/s1600/IMG_5584.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUHUoZWfnQP1GXKx64eaNfoUy-0U59_SI8YS8R3KmnBptZGJrHQho3GbKSOI2u4sOYEQ6wmDX3SuzvMh2s_-SlgVQXKh29boFawpsfzSXTQGhc81vMI3HqWfQCZfXXCxxk44gkwaRK90/s320/IMG_5584.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good for the holidays or anytime</td></tr>
</tbody></table><strong>Ingredients</strong><br />
<br />
1 1lb medium mushroom<br />
(the secret is to buy fresh, not packaged <br />
in plastic)<br />
1 small onion, finely chopped<br />
1/2 small green pepper, finely chopped<br />
3 Tbs butter<br />
1 1/2 cup Panko bread crumbs<br />
1/2 tsp salt<br />
1/2 tsp thyme leaves crushed<br />
1/2 tsp turmeric<br />
1/2 tsp black pepper<br />
1 Tbs butter<br />
<br />
<strong>Preparation</strong><br />
<br />
Buy the freshest mushrooms, wash and dry thoroughly. Preheat oven to 350 degrees. Twist stems from mushrooms, leaving caps. Finely chop tender portions of stems to equal 1/3 cup. Cook and stir chopped ( I use electronic food chopper for onions and peppers) mushrooms, onion and green pepper in 3 tablespoons butter for 5 minutes. Stir in bread crumbs, salt, thyme, turmeric, and pepper. Heat 1 tablespoon butter in shallow oven proof pan. Distribute melted butter on the bottom of the pan. Fill mushroom caps with stuffing mix and place in ovenproof pan. Bake for 15 minutes. Turn oven to broil and broil mushrooms 3-4 inches from heat for 2-3 minutes (carefully monitor the broiling). When mushrooms are browned on top, remove from oven and serve immediately.<br />
<br />
Serves 8-10 for appetizersLiz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-88435364889616485322010-12-14T10:43:00.000-08:002010-12-14T10:44:46.323-08:00Beef Stroganoff<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA1y_htYx8upVMH0vBwvNT-yjOrdDd4vd1ebWY03OrNOjWK8uFZKI-JVrFBGAmf27zsX41seMNoOOzPTqFsFhIyFAOufjqzA2YqH5m861vAxF5OHs5EeIbg5cE4_SegGcrc3FfACFHIc/s1600/IMG_1873.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA1y_htYx8upVMH0vBwvNT-yjOrdDd4vd1ebWY03OrNOjWK8uFZKI-JVrFBGAmf27zsX41seMNoOOzPTqFsFhIyFAOufjqzA2YqH5m861vAxF5OHs5EeIbg5cE4_SegGcrc3FfACFHIc/s320/IMG_1873.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If the weather outside is frightful, Stroganoff inside is Delightful!</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb beef sirloin steak or tenderloin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 lb fresh mushrooms, sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup minced onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tbs butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cup beef stock</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp ketchup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 clove garlic, minced</div>1 tsp salt<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 Tbs flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup dairy sour cream</div>4 cups hot cooked egg noodles or rice<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Preparation</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cut meat diagonally into very thin slices. Cook and stir mushrooms and onion in butter until onion is tender: remove from skillet. In the same skillet, brown meat lightly on both sides. Set aside 1/2 cup beef stock; stir remainin beef stock, ketchup, garlic and salt into the skillet. Cover and simmer 15 minutes. Blend reserved 1/2 cup bouillon and flour (NOTE: Add flour on top of boullion and blend with whisk) Stir flour/stock mixture into skillet. Add mushtooms and onio. Heat to boiling, stirring constantly. Boil for one minute. Remove from heat, stir in sour cream. Put skillet back on very low heat and heat until heated through. Server over hot noodles or rice.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Serves 4<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Notes from Liz</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Once, I had a grilled steak left over from a party and I sliced it paper thin and made the Stroganoff. It was so delicious!Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-60783598471090448402010-12-14T10:23:00.000-08:002010-12-14T10:24:19.514-08:00Lime Cilantro Rice with Clams<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9okZklhJWaI2YzDK8zuBKFtxnuPKqGAplaFtsSXIZliIiTl0Toj7wdxdACqGeiPj8wj82oQCc7y5vy_aktm4aIjcpF-qvkWnUtuT68z9dFCHzmf1IEPAIzbaAgTq5V_O8ba8nEoXGN1I/s1600/IMG_6855.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9okZklhJWaI2YzDK8zuBKFtxnuPKqGAplaFtsSXIZliIiTl0Toj7wdxdACqGeiPj8wj82oQCc7y5vy_aktm4aIjcpF-qvkWnUtuT68z9dFCHzmf1IEPAIzbaAgTq5V_O8ba8nEoXGN1I/s320/IMG_6855.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is where you find the clams!</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups white rice</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups Clam Juice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 pint minced clams with juice</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup chopped cilantro</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Juice of 1 lime</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Boil Clam Juice. Add rice. Boil for 5 minutes, reduce heat and cover. Stir rice frequently to prevent sticking. When most of the liquid is absorbed, add lime juice and cilantro and clams. Cook for 2 minutes until clams are tender but not tough. Cook on lower heat to avoid boiling, it should simmer for 2 minutes (bubbles around edges but not a rolling boil)</div></div><br />
<strong>Serves 6-8</strong><br />
<br />
<strong>Notes from Liz</strong><br />
Depending on the rice you use, you may need more liquid. Add more Clam Juice. This recipe is easily multiplied for a crowd.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-62594318279965239472010-12-13T06:34:00.000-08:002010-12-14T10:17:05.032-08:00Christmas Sangria<strong>Ingredients</strong><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqv-CtjJmemtepP-VEbCYlcukfZxzK5-Ri40XkmDgPCkK3cevuuyT9XF_Mg_3szajynwXHDe06b8q8hmrMp5bh9OxpBxq4uG31XPngQfpKiWtZCcZQRk33XrN6allhREqW2heM54GJv0/s1600/Internet+Explorer+Wallpaper.bmp" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="197" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqv-CtjJmemtepP-VEbCYlcukfZxzK5-Ri40XkmDgPCkK3cevuuyT9XF_Mg_3szajynwXHDe06b8q8hmrMp5bh9OxpBxq4uG31XPngQfpKiWtZCcZQRk33XrN6allhREqW2heM54GJv0/s320/Internet+Explorer+Wallpaper.bmp" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carver Cranberry Bog</td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup Sugared cCanberries</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(see Dessert recipes on this blog)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 orange, sliced thin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lemon, sliced thin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup syrup reserved from</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sugared Cranberries</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups cranberry juice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 bottle Chianti </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 oz triple sec </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Make sugared cranberries, cool. Reserve sugar syrup from making Sugared Cranberries. Mix all ingredients in serving pitcher. Chill for at least 3 hours. Serve cold.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serves 6</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Notes from Liz</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This can be made a day ahead. It can be doubled, tripled, etc. </div>Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-33887506890280354412010-12-10T12:02:00.000-08:002010-12-14T10:18:02.187-08:00Lime-Cilantro Rice<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gxvaiOGWg-VXD9akiXPc96JD1quG4jjEU4Hxu-g9B9kGXehEquPrEfmFKmZKjQXrdfFINx5lqUhgRf2jhBiPrUg5VmMiZ8N5K7ePl88gT7xfzvaTJRjK7JLJeTmum2Q9mMlgz7xlOaY/s1600/IMG_3075.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gxvaiOGWg-VXD9akiXPc96JD1quG4jjEU4Hxu-g9B9kGXehEquPrEfmFKmZKjQXrdfFINx5lqUhgRf2jhBiPrUg5VmMiZ8N5K7ePl88gT7xfzvaTJRjK7JLJeTmum2Q9mMlgz7xlOaY/s320/IMG_3075.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Casey and Hedgehog watch us eat the Lime Cilantro Rice</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups white rice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups chicken broth</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup chopped cilantro</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Juice of 1 lime</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Boil chicken broth. Add rice. Boil for 5 minutes, reduce heat and cover. Stir rice frequently to prevent sticking. When most of the liquid is absorbed, add lime juice and cilantro. </div><br />
Serves 6-8<br />
<br />
<strong>Notes from Liz</strong><br />
<br />
If you want, you may use "boil in bag" rice with the same ingredients. Add lime juice and cilantro after you drain the rice and put into bowl. This goes well with the Pulled Pork and Barbeque Sauce.Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-34154029739009019922010-12-10T07:26:00.000-08:002010-12-10T07:26:38.165-08:00Pulled Pork with Carolina Barbeque Sauce<strong>Pulled Pork</strong><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNTOib0UZJtILGAIcodPKeEttqe-3k1yi6azwMgx5f_qjQ5Inqt0CjEcsygXnqwmewdFG1lv_or5agIjUjFqmafE3kWU4YCV0mK6aW_RTt7r-Ei_kX9gTSK5vDs2x8Qx_YCNL_OZEVxc/s1600/IMG_3076.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNTOib0UZJtILGAIcodPKeEttqe-3k1yi6azwMgx5f_qjQ5Inqt0CjEcsygXnqwmewdFG1lv_or5agIjUjFqmafE3kWU4YCV0mK6aW_RTt7r-Ei_kX9gTSK5vDs2x8Qx_YCNL_OZEVxc/s320/IMG_3076.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trim the Tree Party 2010</td></tr>
</tbody></table><strong>Ingredients</strong><br />
<br />
1 pork tenderloin<br />
2 cups chicken broth<br />
<br />
<strong>Preparation</strong><br />
<br />
Place pork tenderloin in slow cooker, add chicken broth. Cook on low for 6-8 hours. Cool completely. Pull the port apart. Add sauce and heat to hot and bubbling.<br />
<br />
<strong>Carolina Barbeque Sauce</strong><br />
<br />
<strong>Ingredients</strong><br />
<br />
1 Tbs Olive Oil<br />
1/2 medium onion, minced (you can use electric food chopper)<br />
4 cloves garlic<br />
1/2 cup cider vinegar<br />
1/2 cup Worcestershire Sauce<br />
1 Tbs dry mustard or 2 TBS spicy prepared mustard<br />
1 Tbs dark brown sugar<br />
1 Tbs paprika<br />
1 tsp salt<br />
1 tsp cayenne pepper<br />
1 cup ketchup<br />
<br />
Saute onions and garlic in olive oil on low heat. Add vinegar, Worcestershire Sauce, mustard, brown sugar and paprika, salt, cayenne pepper, and ketchup, boil until thick. Combine with pork and serve.<br />
<br />
<strong>Notes from Liz</strong><br />
<br />
You may serve on buns or as a filling for tacos or burritos. Add other condiments as desired. You may save some Carolina Sauce for a condiment in addition to the sauce already on the pork. For our trim the tree party we had a taco/burrito buffet and this was a big hit.<br />
<br />
Serves 6-10 (depending on how many side dishes)Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.comtag:blogger.com,1999:blog-8576990171517616871.post-29631998260830819132010-12-01T13:14:00.000-08:002010-12-01T13:14:46.246-08:00Arugula Pesto<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cpqjCWAFSXiHeo5LLAFVZ663_d18ljdO-4xjhmwlyAf-UQKkHf77IKuj6I2tGj1MO5VgqB4DOu8Kkf7_aK0pgtlcfXbJykTWK8KKRDWoOgloLat7SQFCan5nNBbz9ldVyZW023Nxk2c/s1600/IMG_2180.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cpqjCWAFSXiHeo5LLAFVZ663_d18ljdO-4xjhmwlyAf-UQKkHf77IKuj6I2tGj1MO5VgqB4DOu8Kkf7_aK0pgtlcfXbJykTWK8KKRDWoOgloLat7SQFCan5nNBbz9ldVyZW023Nxk2c/s320/IMG_2180.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arugula is always my first and last harvest in the garden</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 cups fresh Arugula (Pesto)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup Extra Virgin Olive Oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cup finely grated parmesan cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 cloves garlic (or more, if you like)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Put washed and salad spinner-dried arugula into food processor. Process using sharp blade, slowly adding 1/2 of the olive oil. Peel garlic and chop in half, add to processor and process until finely chopped. Add parmesan cheese to processor and process while slowly adding the remaining olvie oil. The result will be a paste or pesto. Makes about 1 1/2 cups of pesto. This recipe is easily doubled in one processor. Best served on freshly cooked hot pasta. It is also good as a topping for broiling oysters on the half shell-yum!<br />
<br />
<strong>Notes from Liz</strong><br />
Pine nuts are a traditional part of pesto. If you would like to add pine nuts, put 1/3 cup pine nuts in a coffee mug with a TBS of olive oil. Stir until well coated. Place in microwave and heat for 30 seconds. Check for "browning on the edges" and repeat if not yet toasted. Add to processor and incorporate into pesto.<br />
<br />
The pesto without pine nuts will store for 3-5 weeks in an air tight container in the refrigerator. The pesto with pine nuts stores for about 5-10 days in an air tight container in the refrigerator. <br />
<br />
Pesto is great for a big family meal or just a few spoons for a single meal. Liz Sorrellhttp://www.blogger.com/profile/02697004085231125006noreply@blogger.com