tag:blogger.com,1999:blog-91493769189007672992024-02-20T01:47:36.648-08:00HomeMade-My Kitchen!Hi! My name is debbie, this blog is about cooking everything, trying new things, recipes, pantry storage, preserving foods, baking, anything food related!debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-9149376918900767299.post-64543189186129154822017-10-22T10:44:00.000-07:002017-10-22T10:44:00.080-07:00Blackberry Pie6 servings<br />
<br />
Crust:<br />
13/4 c. Unsifted allpurpose flour<br />
1/2 t. Salt<br />
2/3 c. Shortening or lard ( set in frig for 15 min to get cold)<br />
1/3 c. Ice cold water<br />
<br />
Put flour and salt in a large bowl<br />
Cut in shortening with pastry blender or fork or 2 knives until mix looks like large course crumbs<br />
Sprinkle ice cold water over mix, using fork to stir gently to make it gather into a ball( might not use all water, the less water the more flaky) use just enough water to hold it together<br />
Turn dough out onto a lightly floured board and shape with your hands into two balls, one slightly larger than other<br />
You can refrigerate dough for one hour to make it more firm<br />
Now roll out smaller dough ball on floured surface so that it extends a bit over your pie plate<br />
<br />
Filling:<br />
1 c. Sugar<br />
1/4 c. All purpose flour<br />
Dash of salt<br />
4 c. Clean blackberries<br />
1/2 t. Vanilla ( opt)<br />
<br />
Mix sugar and flour in a bowl, add salt, then blackberries, add vanilla if using, mix gently<br />
Pour mix into empty pie shell<br />
Now roll out the other pie crust for top crust<br />
Crimp and trim edges<br />
Slash top crust in about 4 places on top, to let steam escape<br />
If you have any leftover dough, you can make decorative leaves etc for top<br />
<br />
Bake in preheated 375 (f) degree oven for 25-30 minutes or until golden brown<br />
This makes 1- 10" pie<br />
<br />
<br />
<br />debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-23817179436804401572015-07-20T10:32:00.003-07:002015-07-20T10:35:55.818-07:00Clovers Salad DressingThe measurements are about:<br />
1c. Oil ( i use olive or canola or whatever else i have really!)<br />
2 T. Balsamic Vinegar<br />
4 T. Rice Vinegar( theres different kinds, I usely have the one with garlic in it)<br />
3-4 T. Sugar<br />
1 T. & 1/2 t. Worcestershire<br />
4 cloves garlic, minced up, or 2 t. Pd. garlic<br />
1 T. Ginger minced or 1t. Pd. garlic<br />
2 T. Soy sauce<br />
3 T. Lime juice<br />
2 t. Parsley, chopped up<br />
Or wharever green herb i have in the garden<br />
Salt & Pepper to taste<br />
<br />
I mix it all up in a jar with a lid!<br />
Use it on green salads, salads with meats<br />
Be sure to adjust to your own taste!!debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-84668166393587052822013-07-09T16:21:00.001-07:002013-07-09T16:22:57.034-07:00My strawberry Jam<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm gona make some strawberry jam today, with the last of the strawberries I have.<br />
So I'm using a new type of jar and new brand of pectin than I usually use<br />
Here's the recipe and what I need for the jam.<br />
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<br />
Hulled strawberries- 4 cups mashed strawberries<br />
1/2c-1 c. honey(if you don't wana use honey use 3/4-2 c. sugar, depending on how sweet berries are)<br />
Pomona pectin(2t. pectin powder, 2t. calcium water)<br />
jars- 6 of the 900-1/5 liter molded jars<br />
my water bather- w/ insert thingy<br />
funnel- to help me pour the jam into the fars<br />
canning tongs- to lift the hot jars out when done<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvryVogIrpSl01ZiwwrUc1Ds2QEgfaaFosMObOqk0XFfYk6F7zRx05HfOKEiYfdGtxA_n18r9rC0xc3LlTtLvFB2MM4hPDcS1NOPdI2oDT5X-O428s3xB1STxB-vjVIHnPBvpd-YC_aak/s1600/008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvryVogIrpSl01ZiwwrUc1Ds2QEgfaaFosMObOqk0XFfYk6F7zRx05HfOKEiYfdGtxA_n18r9rC0xc3LlTtLvFB2MM4hPDcS1NOPdI2oDT5X-O428s3xB1STxB-vjVIHnPBvpd-YC_aak/s320/008.JPG" width="320" /> </a>I wash all the jars and rings and lids first of all with soap and water.</div>
I kept the jars in some hot water while I prepared the strawberries.<br />
the glass lids and rings I will boil for a minute just before I pour the <br />
jam into them.<br />
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<br />
Prepare the pectin- Put 1/2 t. white calcium powder and 1/2 c. water in a small clear jar with a lid(I use canning jar, left over calcium water can be stored in refrigerator and used next time!) Be sure to shake well before using.<br />
<br />
Mash strawberries, measure into the pot your gona use<br />
Add the calcium water from the jar, stir well.<br />
Measure sugar or honey into separate bowl. Thoroughly mix proper amount of pectin powder into the sweetening.<br />
Bring fruit to boil.<br />
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Add pectin-sweetening mix stir vigorously 1-2 minutes while cooking to dissolve pectin<br />
Return to boil and then remove from heat.<br />
Prepare the rubbers on the lids before you fill the jars, <br />
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Fill jars to 1/2 inch of top. Wipe rims clean. <br />
Put the spring clamps in place and snap on. You will only need 2 clamps for this size, and make sure they are put on opposite each other.<br />
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Place on rack in a water bath, the water<br />
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should be about the same hotness as the jam.<br />
If needed pour more same temp.water to cover the tops about 1 or 2 inches.<br />
Turn on the burner, wait for it to boil then process 10 min. ( add 1 min. more for every 1000 ft. above sea level).<br />
Remove when done with canner tongs and set on a towel away from drafts. Let them cool. <br />
When the jars are completely cool snap off the clamps, they are not needed to store jars. <br />
If the jars sealed properly the rubber pull tabs will be facing down.<br />
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<br />debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com3tag:blogger.com,1999:blog-9149376918900767299.post-67862926843866268452012-09-08T12:27:00.005-07:002012-09-08T12:28:09.460-07:00Very Good Bran Muffins!!<span style="font-size: large;"><strong>Bran muffins</strong></span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">These's muffins taste good and are</span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">easy to make! Try them!!!</span><br />
<a href="http://api.ning.com/files/jwkCm8sbnMHsS-c-MA9LU*KdX1f4r*0ZKqUDxgQ97yGzNYUKkJ9KO7zLDpx9toreULY4xegLYloVoEem8w9c*lCRnTSUuGLa/002.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_self"><img class="align-right" src="http://api.ning.com/files/jwkCm8sbnMHsS-c-MA9LU*KdX1f4r*0ZKqUDxgQ97yGzNYUKkJ9KO7zLDpx9toreULY4xegLYloVoEem8w9c*lCRnTSUuGLa/002.JPG?width=204" width="204" /></a>1 stick (1/2 cup) unsalted butter, softened<br />
1/4 cup firmly packed light brown sugar<br />
1 large egg, beaten lightly<br />
1 cup sour cream<br />
1/4 cup dark molasses<br />
1/2 cup raisins<br />
1 cup all-purpose flour<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup bran<br />
<br />
In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.<br />
<br />
<img class="align-center" src="http://api.ning.com/files/WftATHJyhgG1CTY0znFWEVTNc-rI0I0uxzvrhfYRkh6M3SoBSjImKl9j4fuoYMyq4064DNI8wJ1aQ6GqRzxx-CIp26E*nl-p/004.JPG?width=400" width="400" /><a href="http://api.ning.com/files/WftATHJyhgG1CTY0znFWEVTNc-rI0I0uxzvrhfYRkh6M3SoBSjImKl9j4fuoYMyq4064DNI8wJ1aQ6GqRzxx-CIp26E*nl-p/004.JPG" target="_self"></a>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com2tag:blogger.com,1999:blog-9149376918900767299.post-63524013757518460492012-08-07T18:31:00.001-07:002012-08-07T18:42:20.685-07:00Stew w/ Navaho bread<div class="separator" style="clear: both; text-align: center;">
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<strong>Beef Stew w/ Navaho Fry bread</strong><br />
<br />
This is how I make it! In the morning i go out into the garden and see what i have ready to pick, today it was some carrots and green beans, so gathered those up, went inside washed them off, snapped the green beans in half, cut up the carrots, set to the side for later. Here's the recipe:<br />
<br />
Some kinda beef-diced up, I used chuck steak, but can use hamburger or sirloin, roast, etc<br />
some vegetables- diced up, kinda like making a stew vegetables!<br />
Broth-beef<br />
1 bay leaf<br />
diced tomatoes<br />
some kinda tomatoes sauce or v-8 juice<br />
salt and pepper<br />
herbs- i gathered oregano, sage, summer savory, parsley, rosemary, chop them all up and set aside<br />
<br />
i put a bit of the broth in the dutch oven and dump all the meat, the bay leaf and some garlic in to simmer till tender, .<br />
When tender I add the green beans, carrots, v-8 or tom. sauce, diced tomatoes, herbs, pepper and salt if needed, let simmer for a bit till vegetables are tender<br />
Take out the bay leaf! Its ready if everything is nice and tender and juicy looking!<br />
You can add beans also.<br />
<br />
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<strong>How I make the Navaho Fry Bread</strong><br />
<br />
about 4 c. flour<br />
1 T. baking powder<br />
1 t. salt<br />
1 1/2 to 2 c. warm water<br />
about 1 c. of lard or some oil you use for frying<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKbnXNoigkr4uXvoV8Ehqv0j7vGZhU1JvWqdTqsSO2u0msyaUKJ7xf0vqpo0IQVVbMBqeLqQ211WBvvO_thntoJ73kytadhuXC5TiP9m25rcGvatLi2cKZoeEsldndAo9qQ4YW-rRcSE/s1600/016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKbnXNoigkr4uXvoV8Ehqv0j7vGZhU1JvWqdTqsSO2u0msyaUKJ7xf0vqpo0IQVVbMBqeLqQ211WBvvO_thntoJ73kytadhuXC5TiP9m25rcGvatLi2cKZoeEsldndAo9qQ4YW-rRcSE/s200/016.JPG" width="200" /></a>I put the flour in the bowl, add the baking pd, salt, mix it up.<br />
Next I add the water, get it all mixed up in there, add more water if to dry.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCJqPGKt31tKScf4svni4lglOLEh3pYcbmq-n-V5SAgVQImjA9SY2Cheiwc5Av3Asf2zG4bYj-Xe_PNZ-8g0UBWoro5qI7LzzRxaruC7sRlxBR3S_qdLaLiljSBNEtrTgNoxaNCA5uFk/s1600/018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCJqPGKt31tKScf4svni4lglOLEh3pYcbmq-n-V5SAgVQImjA9SY2Cheiwc5Av3Asf2zG4bYj-Xe_PNZ-8g0UBWoro5qI7LzzRxaruC7sRlxBR3S_qdLaLiljSBNEtrTgNoxaNCA5uFk/s200/018.JPG" width="200" /></a>kneed it a bit on the counter till its all smooth and satiny.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVwNVDtnBMCJW55XtBTMmGCwYvnLFN8QV2rsgUDnB7AWIqwpkvyaT0wNQtgzesKN3_gFRzfYWAubMYs2oSdE3wiNBo3CIgSVJWajL4Y63NTP58PjvIMyVYdKgDhkgRhjtwYGVp3VdhWw/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVwNVDtnBMCJW55XtBTMmGCwYvnLFN8QV2rsgUDnB7AWIqwpkvyaT0wNQtgzesKN3_gFRzfYWAubMYs2oSdE3wiNBo3CIgSVJWajL4Y63NTP58PjvIMyVYdKgDhkgRhjtwYGVp3VdhWw/s200/020.JPG" width="200" /></a></div>
cover and let stand for about 15 min. under a cloth. letting it rest so it will be easy to roll or pat.<br />
grab about 2 in ball of dough and pat or stretch or use the rolling pin to flatten out like a tortilla. Use flour if to sticky.<br />
By this time your oil should be hot and waiting (so you have to pre-read the recipe!! to get this step!)<br />
Put the dough in the pan, fry till golden brown, then turn and fry the other side till golden brown, take off drain and pat oil off. Ready to use!<br />
Top with the above recipe, can eat like a tortilla or dip it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqMfAtVlu0UX2K2dVL94IS0rasgJSkgj0YJQ6b62m_E6YmoZjsfoy4SJTHN6rSA3z-_SB7F_LPSS14TUaszxsdodvcuvigx5erMxP2zbCfMSCMvKh0RF7VDpJlVWkeve-PvufyIXODIY/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqMfAtVlu0UX2K2dVL94IS0rasgJSkgj0YJQ6b62m_E6YmoZjsfoy4SJTHN6rSA3z-_SB7F_LPSS14TUaszxsdodvcuvigx5erMxP2zbCfMSCMvKh0RF7VDpJlVWkeve-PvufyIXODIY/s320/007.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4tgm04O0Aq15MosrOXltt_1z1zEwbvsdQpYBFvBzKFqjJ53a1l5-pGlev1y_wSDFmBsi7KLCO-0HGqG9jEaqi5btLQoDGWaLgKaBCDIRlo2B4vaWerg4rv7OKY9O7LUyBa311YGtzhs/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4tgm04O0Aq15MosrOXltt_1z1zEwbvsdQpYBFvBzKFqjJ53a1l5-pGlev1y_wSDFmBsi7KLCO-0HGqG9jEaqi5btLQoDGWaLgKaBCDIRlo2B4vaWerg4rv7OKY9O7LUyBa311YGtzhs/s320/025.JPG" width="320" /></a></div>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com1tag:blogger.com,1999:blog-9149376918900767299.post-63301559952549277852012-08-06T06:39:00.002-07:002012-08-06T06:39:46.563-07:00My Refrigerator Artisan Bread<span style="font-family: Times New Roman;">
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<b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.5pt;"><span style="font-family: Georgia, "Times New Roman", serif;">My Refrigerator Artisan Bread</span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0BWI1R0xnmg7tAL8yUvxEo4B_n3Rcq5UD3Yo-gRbcMj761f02YqtwUyKSPWz01k2VhMDp4MnCCOqaGW2oXEXWtM134blNKosqVCD2zFDxNx-MJtXv4Sfg8oFaS7FmLhnbDZHgOydEQU/s1600/014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0BWI1R0xnmg7tAL8yUvxEo4B_n3Rcq5UD3Yo-gRbcMj761f02YqtwUyKSPWz01k2VhMDp4MnCCOqaGW2oXEXWtM134blNKosqVCD2zFDxNx-MJtXv4Sfg8oFaS7FmLhnbDZHgOydEQU/s320/014.JPG" width="320" /></a><b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.5pt;"></span></b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.5pt;"><br />
this is adapted from Artisan Bread in Five Minutes a Day,<br />
by Jeff Hertzberg and Zoë François<br />
<br />
6 1/2 cups flour<br />
3 cups water<br />
1 1/2 T yeast<br />
1 1/2 T kosher salt<br />
Cornmeal<br />
<br />
In a large bowl or bucket w/ lid, mix yeast and salt into 3 cups luke-<br />
warm water. Stir in flour, mixing until its all mixed in. Dough will be quite<br />
loose.Cover with a cloth or plastic wrap. Letdough rise at room temperature for<br />
at least 2 hours. Now you can bake it all or refrigerate it, covered, for as
long as two weeks. During this time it will take on sour dough qualities. yumm<br />
<br />
When ready to bake, Cut off a piece about the size of a grapefruit with a knife
and roll it<br />
into a bit of flour.<br />
Turn dough in hands to lightly stretch the dough, working in the flour and
making the dough rounded. Put dough on a stone or a upside down cookie sheet
sprinkled with<br />
cornmeal; let rest 40 minutes.<br />
<br />
Place a oven proof container on the bottom of oven and pour a cup of water in
it.<br />
Set baking stone or cookie sheet on middle rack and turn oven to 450ºF; heat<br />
stone or cookie sheet at this temperature for about 20 minutes. Sprinkle<br />
dough with flour and slash top with knife<br />
three times if wanted. Slide dough onto the stone or cookie sheet.<br />
Bake until well browned, about 30 minutes. The water on the bottom will create<br />
steam and give the<br />
bread a nice crust!<br />
Cool Completely.<br />
Yields: 4 loaves if you bake the whole amount. If you are going to bake<br />
the whole amount let it rise for about 5 hours after you mix it. The longer<br />
you let it raise the better taste!</span><o:p></o:p></div>
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com1tag:blogger.com,1999:blog-9149376918900767299.post-18966660638312556132012-06-28T11:12:00.001-07:002012-06-28T11:14:10.597-07:00Banana Cake Bars!!!<strong></strong><strong>Banana cake bars</strong><br />
<span style="font-size: x-small;">These are so good! So moist, the sour cream you can't even taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLAKdmPc0ubvTA2efC2w8mLwJJPQXFyl0Lwy2jkKe-Q0jbQNSeu1UrpTrvW41Evvj4yLzknim67_aJm0_67wlD8wwIEFFthjtgbGv5ocz7Un4kB6-Dy-p5izGVJ6FNZ-SHjDBqULGgvU/s1600/089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLAKdmPc0ubvTA2efC2w8mLwJJPQXFyl0Lwy2jkKe-Q0jbQNSeu1UrpTrvW41Evvj4yLzknim67_aJm0_67wlD8wwIEFFthjtgbGv5ocz7Un4kB6-Dy-p5izGVJ6FNZ-SHjDBqULGgvU/s320/089.JPG" width="320" /></a></div>
1-1/2 c. sugar<br />
1 c. sour cream<br />
1/2 c. butter, softened<br />
2 eggs<br />
1-3/4 (3 or 4) ripe bananas, mashed<br />
2 tsp. vanilla extract<br />
2 c. all purpose flour<br />
1 tsp. baking soda<br />
3/4 tsp. salt<br />
1/2 c. chopped walnuts (optional)<br />
<br />
<strong>Brown Butter Frosting:</strong><br />
1/2 c. butter<br />
4 c. powdered sugar<br />
1-1/2 tsp. vanilla extract<br />
3 tbsp. milk<br />
<br />
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.<br />
<br />
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.<br />
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.<br />
<br />
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). <br />
<br />
Yield: 2 dozen large bars<br />
From: <span style="font-family: Times New Roman;">
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<a href="http://lifessimplemeasures.blogspot.com/2012/01/banana-bread-bars-with-brown-butter.html"><span style="font-family: Calibri;">http://lifessimplemeasures.blogspot.com/2012/01/banana-bread-bars-with-brown-butter.html</span></a><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEz_6Nsad9LGhVN6FsUSvmrWtZ60Var1UmtkKFPFAoEXXzrY8J7-r62O7tTFQJbyaVWpEGWg1LJrDaoUaZcj3zb7FdDmtVEwKmoLLUIPn9hvoe4qeGQoBSOhFQQxXN4HT-zO7vspP950/s1600/086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEz_6Nsad9LGhVN6FsUSvmrWtZ60Var1UmtkKFPFAoEXXzrY8J7-r62O7tTFQJbyaVWpEGWg1LJrDaoUaZcj3zb7FdDmtVEwKmoLLUIPn9hvoe4qeGQoBSOhFQQxXN4HT-zO7vspP950/s320/086.JPG" width="320" /></a></div>
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com2tag:blogger.com,1999:blog-9149376918900767299.post-70225622972793082772012-05-31T15:33:00.000-07:002012-06-05T17:30:01.685-07:00<span style="font-family: Times New Roman;">
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<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Arial;"><a href="http://www.foodnetwork.com/recipes/robert-irvine/greens-stuffed-roasted-chicken-recipe/index.html"><span style="color: black; font-size: large;">Greens
Stuffed Roasted Chicken</span></a><span style="color: black;"> </span></span></div>
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<span style="font-family: "Comic Sans MS"; mso-bidi-font-family: Arial;"><span style="color: black; font-size: x-small;">this is a very good recipe by<a href="http://www.foodnetwork.com/recipes/robert-irvine/greens-stuffed-roasted-chicken-recipe/index.html" target="_blank"> Robert Irving</a>, its fun to make, and easy, just grab what you need in the garden! The vegetables are from the garden!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-un8LaAYJM4etBokNd0OD7dO8gf2BhfEXitMqOUleH9xpgcKwpD3WGRyDYtC3noP-G531CorJTI-DULzse1mMSXjhS1-SZgZDH89WEv8c9bqby7Ozg9MH5znQL-Kn8b3enGBuXT956Ew/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-un8LaAYJM4etBokNd0OD7dO8gf2BhfEXitMqOUleH9xpgcKwpD3WGRyDYtC3noP-G531CorJTI-DULzse1mMSXjhS1-SZgZDH89WEv8c9bqby7Ozg9MH5znQL-Kn8b3enGBuXT956Ew/s400/001.JPG" width="400" /></a></div>
<span style="color: #3d3d3d; font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><strong>Seasoning:<o:p></o:p></strong></span></div>
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<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 teaspoons cayenne<o:p></o:p></span></li>
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<span style="color: #3d3d3d; font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><strong>Chicken:<o:p></o:p></strong></span></div>
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<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 cups raw mustard greens, shredded<o:p></o:p></span></li>
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<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/2 cup diced fresh peaches<o:p></o:p></span></li>
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<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 whole fresh chicken (3 pounds average)<o:p></o:p></span></li>
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<b><span style="color: #3d3d3d; font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit47GgzA-wAinAd3MMSAAzfzs1UiCHBk-hTTWXw7TusFpi2aftx2fq_K-1Bg-z68mpMRmMcrzHXGrglPUVaXK5-yCWrRIpD1s89Zn4ZDmlhjxBMAGkM592Kst2TZhgX1-FxNnyOPObPQM/s1600/013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit47GgzA-wAinAd3MMSAAzfzs1UiCHBk-hTTWXw7TusFpi2aftx2fq_K-1Bg-z68mpMRmMcrzHXGrglPUVaXK5-yCWrRIpD1s89Zn4ZDmlhjxBMAGkM592Kst2TZhgX1-FxNnyOPObPQM/s200/013.JPG" width="200" /></a><span style="font-family: Times New Roman;">
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<span style="color: #3d3d3d; font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">For the seasoning:
Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCDTRftx1m6ccKyje1ad5oio9iqUOGE1yeReQJa_aaGQCQ_Z_-64fhDabQ5iXJSsKKatFj-Mtrd4aIgOW3ctcVO8HvZLC4NFPr-ePKYDPyBguPs92wCYIi02xrdCR6R-2KhJiLwtccHk/s1600/011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCDTRftx1m6ccKyje1ad5oio9iqUOGE1yeReQJa_aaGQCQ_Z_-64fhDabQ5iXJSsKKatFj-Mtrd4aIgOW3ctcVO8HvZLC4NFPr-ePKYDPyBguPs92wCYIi02xrdCR6R-2KhJiLwtccHk/s200/011.JPG" width="200" /></a><span style="color: #3d3d3d; font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">For the chicken:
Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches,
1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next,
open the center cavity of the chicken and stuff it with seasoned greens/fruit
mixture. Then drizzle the remaining 1/4 cup butter over the skin of the
chicken. Dust with the remaining seasoning.<o:p></o:p></span></div>
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<span style="color: #3d3d3d; font-family: "Comic Sans MS"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Roast the chicken
for 50 minutes, and then remove from the oven. Raise the oven temperature to
450 degrees F, allow to heat for 10 minutes, and then place the bird back in
the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken
from the oven and allow to rest for 5 minutes before cutting or carving. <o:p></o:p></span></div>
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</div>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-46317572521950920752012-03-14T10:46:00.000-07:002012-06-01T08:31:34.790-07:00<strong>Lemon Cake</strong>
<br />
<br />
2 sticks unsalted butter, at room temperature
<br />
2 1/2 cups sugar
<br />
4 extra-large eggs, at room temperature
<br />
1/3 cup grated lemon zest (6 to 8 large lemons)
<br />
3 cups all-purpose flour
<br />
1/2 teaspoon baking powder
<br />
1/2 teaspoon baking soda
<br />
1 teaspoon kosher salt
<br />
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
<br />
3/4 cup buttermilk, at room temperature
<br />
1 teaspoon vanilla extract
<br />
2 cups confectioners’ sugar, sifted.
<br />
<br />
1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
<br />
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
<br />
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
<br />
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
<br />
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
<br />
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
<br />
Yield: 2 cakes.debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-28462885390468871802012-03-13T11:56:00.000-07:002012-03-13T11:56:14.966-07:00Broccoli Soup!<div class="xg_user_generated" sizcache0940282518107853="4" sizset="57">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmyg5j0RuEXuxOwWsk7OVljscYH4IfgVL0ETV7ds2vHEAdKoEu2mVxe13Nrv4CgpbMuMRhqMI2mIRBGiAB4iuTkn6AuXGrNHMO-p1EcjfgpK9vRe7mNjkyID0_HAgfOiihh_Bd5Rgr1c/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmyg5j0RuEXuxOwWsk7OVljscYH4IfgVL0ETV7ds2vHEAdKoEu2mVxe13Nrv4CgpbMuMRhqMI2mIRBGiAB4iuTkn6AuXGrNHMO-p1EcjfgpK9vRe7mNjkyID0_HAgfOiihh_Bd5Rgr1c/s320/004.JPG" width="320" /></a><b>Broccoli Soup</b></div>
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This is quick and easy and it tastes good!!</div>
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4 tablespoons butter, at room
temp. <a href="http://api.ning.com/files/rhCNBWr-LL2*sq*X1b7HhraKs99dUCodEVJdQHtxHiQbMQMHrgzHmBBEGI6VN*r7oFZYPYV0QM9WGL0EGf6WbLGbfV7Y9PPW/004.JPG" target="_self"></a>
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1 1/2 lbs fresh broccoli
<br />
1 med. onion, chopped
or i use dehydrated onions about 3 T.<br />
1 carrot, chopped
up<br />
Salt and freshly ground black pepper
<br />
3 tablespoons flour
<br />
4 cups chicken broth
<br />
1/2 cup cream or canned milk
<br />
<br />
Now melt 4 T. of butter in soup pot over med. high heat. Add
broccoli, onion, carrot, salt and pepper and saute until onion is clear, about 4 or 5 min. Add the flour and cook for about a minute or until the flour reaches a
light golden color. Add the stock and bring to a boil.<br />
Turn down heat and simmer uncovered until broccoli is tender, about 15 minutes or so. Pour in the cream.
With a hand blender or normal blender, puree the soup. Add salt and pepper, to taste,. if you gona add cheese add it now, stir! Serve !<br />
*note: i put about a cup and half of grated cheddar cheese!<br />
i serve with croutons and Parmesan cheese on top!debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com1tag:blogger.com,1999:blog-9149376918900767299.post-30599564333833927002012-01-31T14:29:00.000-08:002012-06-01T08:29:15.537-07:00My Ham and Bean soup<span style="font-family: Times New Roman;">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Ham and Bean
Soup <o:p></o:p></span></b></div>
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">3 cups great northern beans or the small white ones</span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">about 3 quarts water <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1 - 4 lb of left over ham or ham hocks, or bacon, </span><br />
<span style="font-family: "Comic Sans MS"; font-size: 14pt;"></span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1 large onion - chopped or dehydrated onions</span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1 1/2 c. carrots, chopped up<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1 c. chopped celery <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">3 med. sized potatoes - peeled & diced, any kind</span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1 1/2 tsp. salt <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1/2 tsp. pepper</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1 bay leaf</span><br />
<span style="font-family: "Comic Sans MS"; font-size: 14pt;"></span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">about 1 t. garlic, minced or pd.</span><br />
<span style="font-family: "Comic Sans MS"; font-size: 14pt;"></span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">1/2 t. rosemary</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-As1JZcD6PLe_x9cvIFdyPPV16MbAaWyvU4t9c4FOjFIu9InYmuZrFD8mY62LoDfnkwWjix_9OrIr-FxG0q22gR95ENiH1U-JU1fqRUXLxCfO4hcAkAskf1d4wjfkuDvejSn4rIG2tA/s1600/002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-As1JZcD6PLe_x9cvIFdyPPV16MbAaWyvU4t9c4FOjFIu9InYmuZrFD8mY62LoDfnkwWjix_9OrIr-FxG0q22gR95ENiH1U-JU1fqRUXLxCfO4hcAkAskf1d4wjfkuDvejSn4rIG2tA/s200/002.JPG" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the garden!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOlLsaAcc2SGXzTKLy13xNjGsutgOFaLatL1x8cHh6GU50wd-TgW0ux2olJdjVMFSrQqTkd6EdLamVoKu-g7553NfJLdO9b4lKpA7p8VOZ7woApoiOzE24O6wM9lv-njqBuc10zTiRds/s1600/003.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOlLsaAcc2SGXzTKLy13xNjGsutgOFaLatL1x8cHh6GU50wd-TgW0ux2olJdjVMFSrQqTkd6EdLamVoKu-g7553NfJLdO9b4lKpA7p8VOZ7woApoiOzE24O6wM9lv-njqBuc10zTiRds/s200/003.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frying the bacon up!</td></tr>
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<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Be sure to rinse the beans. Put the beans and water in a large pot. Bring to a boil,
reduce heat and simmer for 4 to 5 minutes. Remove<span style="mso-spacerun: yes;"> </span>from the heat. Cover and let stand for a couple hours.
Drain, then rinse beans. Cut up the carrots , potatoes and onions. Add about 3 quarts new water, ham , carrots, potatoes, bay leaf, salt and pepper. Bring to a boil; reduce heat; Cover and simmer for 3 to 4 hours or
until beans are tender. Remove ham from bones, put in the compost pile,
cut up the ham and return to pot, add the garlic, rosemary. Cook an additional half hour before serving. </span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Using canned or jarred
great white beans or navy or small white beans:<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo4cZXL3yIri9oPJZMbIJOzaKoKDnOQzTDt3eeabC2YONljqDYSOcbosZrvTBtwyFROa17Byd9opvprtCZhisbjWFNiZ2c_v9FlOMr_Ui8sc_J9t3FU7UYd9OxT7TKnFDe_Yw1FO3mME/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo4cZXL3yIri9oPJZMbIJOzaKoKDnOQzTDt3eeabC2YONljqDYSOcbosZrvTBtwyFROa17Byd9opvprtCZhisbjWFNiZ2c_v9FlOMr_Ui8sc_J9t3FU7UYd9OxT7TKnFDe_Yw1FO3mME/s320/007.JPG" width="320" /></a></div>
<span style="font-family: Times New Roman;">
</span><br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt;">Put enough<span style="mso-spacerun: yes;"> </span>water to cover ham bone to a
boil, <o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Add
bay leaf, <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Turn
down after starts to boil and simmer for about 4 hours<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Cut
up onions and celery, fry till a bit soft<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Add
to the pot after its been cooked for the 4 hours<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Also
add potatoes, carrots, salt, pepper, rosemary, garlic<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Bring
to a boil again, and boil for about 7-10 min. till carrots are soft<o:p></o:p></span><br />
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<span style="font-family: Times New Roman;">
</span><br />
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<span style="font-family: "Comic Sans MS"; font-size: 14pt;">When
almost time to eat, about an hour before or so, add the<span style="mso-spacerun: yes;"> </span>beans, from jar or can. Bring to a boil
again, turn down and simmer for about 30 min. <o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt;">Take
out bay leaf and eat!<o:p></o:p></span></div>
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</span><span style="font-family: "Comic Sans MS"; font-size: 14pt;">Great
served with nice fresh rolls or some nice Italian or french bread!<o:p></o:p></span><br />
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com1tag:blogger.com,1999:blog-9149376918900767299.post-67881848311938089862012-01-24T07:34:00.000-08:002012-06-01T08:29:57.925-07:00Lemon Bread!This is a very good lemon bread, you can make it as lemony as you like. Great for tea parties or just parties! <br />
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</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 20pt; mso-bidi-font-family: Arial;">Lemon
Bread</span></b><span style="font-family: "Comic Sans MS"; font-size: 18pt; mso-bidi-font-family: Arial;"><br />
<span style="font-size: small;"> 2 C. flour<br />
1 t. baking powder<br />
1/2 t. baking soda<br />
1/4 t. salt<br />
1 1/4 C. sugar<br />
1/2 C. soft butter<br />
3 eggs<br />
1/2 C. lemon juice<br />
1/2 C. milk</span></span><br />
<span style="font-size: small;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KByWMNJOtHyQBtmS3MvQTbW3HON47X3cdcxIhO2ln9dzrptAqFNrPQcy9wcCTrzYRPL0YAl7JPCtG7VRuqL69LzLhthvXqg1g_wwnRg3KdXqvFb4hBR9a535U10sDmgRw_JE71JBXj0/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KByWMNJOtHyQBtmS3MvQTbW3HON47X3cdcxIhO2ln9dzrptAqFNrPQcy9wcCTrzYRPL0YAl7JPCtG7VRuqL69LzLhthvXqg1g_wwnRg3KdXqvFb4hBR9a535U10sDmgRw_JE71JBXj0/s200/005.JPG" width="200" /></a><br />
Heat oven to </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxBijXEhUKz9Yo1rPHsEyOuaHBRD_pWLURwGZZh15fTk7ctLNXJgLJudnSUYFih6VFyMJ0fb_6GjGLMdO4PKR6u2gAhd3c0LEXENheyRc83LaSphZOwEpA0TI0oDgj02nXt7kynJ3fPk/s1600/010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxBijXEhUKz9Yo1rPHsEyOuaHBRD_pWLURwGZZh15fTk7ctLNXJgLJudnSUYFih6VFyMJ0fb_6GjGLMdO4PKR6u2gAhd3c0LEXENheyRc83LaSphZOwEpA0TI0oDgj02nXt7kynJ3fPk/s200/010.JPG" width="200" /></a>350. Stir together flour, baking powder, baking soda & salt.
Set<br />
aside. In large mixer beat butter and sugar until fluffy. Add eggs 1 at a time.<br />
Beat well. Gradually beat in lemon juice. Add mix alternatively with dry<br />
ingredients. Stir well. Turn into greased 9x5 loaf pan. Bake 50-55<br />
minutes or until toothpick comes out clean. Remove from oven. Take a toothpick and dot hole in the top of the bread to get the drizzle inside it if you want. Drizzle with<br />
glaze.</div>
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**Clear lemon glaze:<br />
Combine 2 T. sugar with 2 T. lemon juice. Heat until sugar dissolves.l</div>
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You can also use a pd. sugar glaze over the top.</div>
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com7tag:blogger.com,1999:blog-9149376918900767299.post-22052215357009305742012-01-21T08:42:00.000-08:002012-03-14T10:20:07.985-07:00SnickerdoodlesWhen I was in 9th grade(many many years ago), I took a home Ec class and got first prize for the best Snickerdoodles in class! Here's the recipe!<br />
<strong>Snickerdoodles</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OpZlIJ1SJv13Ry0Um1K7LKc79vc9db7-k106vm0P4E1dGoJqX-3_KY_kflLWOqxQOKyqSpbalDuVsSWbvVVsa_aFhBd47jNn4HCGKSUUQ4j7DLlpHShEmmwRk6ECTPwD-fvqk_eLZkI/s1600/019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OpZlIJ1SJv13Ry0Um1K7LKc79vc9db7-k106vm0P4E1dGoJqX-3_KY_kflLWOqxQOKyqSpbalDuVsSWbvVVsa_aFhBd47jNn4HCGKSUUQ4j7DLlpHShEmmwRk6ECTPwD-fvqk_eLZkI/s320/019.JPG" width="320" /></a></div>
1/2 c. butter, softened <br />
1/2 c. shortening<br />
1 1/2 c. white sugar<br />
2 eggs<br />
2 t. vanilla<br />
2 2/4 c. flour<br />
2 t. cream of tartar<br />
1 t. baking soda<br />
1/4 t. salt<br />
4 T. white sugar<br />
3 t. Gd cinnamon<br />
<br />
1. Heat the oven to 400 degrees.<br />
2. Mix together butter, shortening, 1 1/2 c. sugar, the eggs and vanilla. <br />
3. Mix in the flour, cream of tartar, soda, and salt. <br />
4. Shape the dough in to little round balls about 1 1/2 inch's round or you can do them bigger or smaller, just depends on what you want!<br />
5. Mix the 2 T. of sugar and the Cinnamon on together.<br />
6. Roll the balls of dough in the cinnamon, I put the cinnamon/sugar mix in a flat container with sides and pop the balls in and shake it around gently!!<br />
7. Now put them about 2 inches apart on an ungreased cookie sheet.<br />
8. Bake for about 8 to 10 min. Don't let the cookies get to hard while baking, usually 8 minutes does for me. <br />
9. Take them off the cookie pan when done! Enjoy!!debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-23869282591429464482011-12-02T10:01:00.001-08:002012-03-14T10:20:40.089-07:00<strong><span style="font-size: large;">Avocado Salsa</span></strong><br />
<span style="font-size: x-small;">The lime in this adds so much to the recipe, much better than lemon juice. Give it a try!! We use it on tacos, burritos, sandwiches...................</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd3EHfDigk9dPhQ0xjH6uiyVq9WwF48_QAPyT8GiZayy_Watu6UnhONvtIQ3mCB4cep-XChkDTzv3i9lOZtBfEej6DDLj73o8A928iq-nqKhW9ylsGO9RgcwGbS7uEPyDlK9e9DPhdkA/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd3EHfDigk9dPhQ0xjH6uiyVq9WwF48_QAPyT8GiZayy_Watu6UnhONvtIQ3mCB4cep-XChkDTzv3i9lOZtBfEej6DDLj73o8A928iq-nqKhW9ylsGO9RgcwGbS7uEPyDlK9e9DPhdkA/s320/001.JPG" width="320" /></a></div>
<span style="font-size: large;">2 diced avocados</span><br />
<span style="font-size: large;">2 T. olive oil</span><br />
<span style="font-size: large;">1 T. lime juice-fresh is best!</span><br />
<span style="font-size: large;">2 T. diced red onions-the sweet onions work also</span><br />
<span style="font-size: large;">1/4 c. diced tomatoes</span><br />
<span style="font-size: large;">2 T. minced cilantro</span><br />
<span style="font-size: large;">1 minced jalapeno pepper</span><br />
<span style="font-size: large;">salt and pepper</span><br />
<br />
<span style="font-size: large;">Mix all together! Put in refrigerator to blend together.</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-25796005049084502612011-12-01T15:30:00.001-08:002012-03-14T10:26:44.779-07:00My French Bread!!!Try it! Its very easy and tastes so good!! I first made this recipe when I was about 14 and have been using it every since! You can use it for bread sticks, rolls, in a loaf pan or bake it on a cookie sheet.<br />
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<b style="mso-bidi-font-weight: normal;"><span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">My French Bread<o:p></o:p></span></span></span></b></div>
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<span style="color: #003366; font-family: "Comic Sans MS";"><span style="font-size: large;">1 T. yeast<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: large;">
</span><span style="color: #003366; font-family: "Comic Sans MS";"><span style="font-size: large;">1 ½ c. lukewarm water<o:p></o:p></span></span><br />
<span style="font-family: Times New Roman; font-size: large;">
</span><span style="color: #003366; font-family: "Comic Sans MS";"><span style="font-size: large;">4 c. flour<o:p></o:p></span></span><br />
<span style="font-family: Times New Roman; font-size: large;">
</span><span style="color: #003366; font-family: "Comic Sans MS";"><span style="font-size: large;">1T. sugar<o:p></o:p></span></span><br />
<span style="font-family: Times New Roman; font-size: large;">
</span><span style="color: #003366; font-family: "Comic Sans MS";"><span style="font-size: large;">2 t. salt<o:p></o:p></span></span><br />
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</span><br />
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<span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">1. Mix yeast
with lukewarm water.<o:p></o:p></span></span></span></div>
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</span><br />
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<span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">2. add salt and
sugar.<o:p></o:p></span></span></span></div>
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</span><br />
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<span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">3. add 2 c. of
flour(can use mixture of different flours), then work the next couple of cups
in with your hands.<o:p></o:p></span></span></span></div>
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</span><br />
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<span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">4. form into
desired shapes, rolls, loaves in a bread pan, rustic loaves, or bread sticks.
Can raise for 30-60 min. however long you want! The longer the better. Till
doubled.<o:p></o:p></span></span></span></div>
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</span><br />
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<span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">5. heat oven to
400 degrees bake for 25 min.<o:p></o:p></span></span></span></div>
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</span><br />
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<span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">6. you can also
beat egg up and brush over top before you put in oven. I also spray the tops of
the loaves with some water for a harder crust.<o:p></o:p></span></span></span></div>
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</span><br />
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<span style="color: #003366;"><span style="font-family: Times New Roman;"><span style="font-size: large;">7. optional:
you can<span style="mso-spacerun: yes;"> </span>put herbs or garlic in mix or on
top of bread.<o:p></o:p></span></span></span></div>
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com3tag:blogger.com,1999:blog-9149376918900767299.post-76135666003043142752011-11-23T12:31:00.001-08:002012-03-14T10:22:53.960-07:00Bou'Nelles Banana Nut Bread!This is the best banana nut bread (w/o the nuts!) I've ever had, my dd found it in an old bread book years ago. We've been using it for about 25 years now. More done pictures when I bake it!<br />
<br />
Bou'Nelles Banana Nut Bread<br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. butter<br />1c. white or brown sugar<br />2 lg eggs<br />2 c. flour ( i sometimes use different flours, also flax is very good in here, exchange about 1/4 c.)<br />1/2 t. salt<br />1/2 t. soda<br />1 1/2 c mashed bananas<br />1/2 c. walnuts (opt)<br />1 c. choc chips or butterscotch chips (opt)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1. cream butter sugar and eggs<br />2. add soda and salt<br />3. add flour<br />4. pour into greased pans<br />5. let stand at room temp. for about 20 min. to settle and combine! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">6. bake at 350 for 45 min. to an hour!</span></div>
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com2tag:blogger.com,1999:blog-9149376918900767299.post-15903607536526072872011-11-16T10:20:00.001-08:002012-06-01T07:46:07.671-07:00Clam Chowder!I just recently made about 5 gallons of this for my daughter 3 wedding so will put the pictures on when I get them!<br />
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<br />
<span style="font-family: Times New Roman;">
<strong>Clam chowder</strong>This recipe makes about 2 quarts, if you don’t want that much or not enough just<br /> adjust it with the liquids.</span><br />
<br />
<span style="font-family: Times New Roman;">10 slices of bacon<br />2 stalks diced celery<br />1 leek, cut up(optional)I grow them so always have them<br />½ c. onions if you want, diced up(I don’t use them)I use dehydrated ones<br />½ c. flour<br />8 red potatoes (blanched) or you can use russet or whatever you have! Don’t have to peel.<br />3 cans of evaporated milk or you can use cream or even milk<br />3 cans of clams I leave the juice in or 2 cups of fresh clams<br />3 T. butter<br />4 of those bottles of clam juice , I think they are 8 oz.<br />1/2 teaspoon thyme(pick this if you have it fresh)(also optional)<br />1 bay leaf(optional)<br />Fresh Gd. Pepper and kosher salt<br />Chopped up fresh parsley ( just go pick some as much as you want)</span><br />
<span style="font-family: Times New Roman;"><br />In a soup pot over medium heat, fry up the bacon until crispy, about 8 or so minutes, Stir in the onions, leeks(if you use some, they are optional), celery, and carrots(also optional). Saute for about 2 minutes till vegetables start to wilt. Season with salt and pepper, add the bay leaf(also optional). Stir in the flour and cook for a couple minutes. Add the potatoes, stir in the clam juice, continue stirring. Bring up to a boil, and reduce to a simmer. Simmer the mixture until the potatoes are fork tender about 12 minutes or so. Add cream/canned milk bring to a simmer, for 2 minutes. Stir in the parsley. Season again with salt and pepper if needed. Enjoy!!<br />This is not a real thick chowder. Serve with bread!<br /> </span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com1tag:blogger.com,1999:blog-9149376918900767299.post-63015828404828090742011-11-07T21:33:00.000-08:002012-03-14T10:22:34.277-07:00This is a very good and easy recipe! Try it!<br />
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<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: large; mso-ansi-language: EN;"><strong>Apple Butter</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWDFKWs0enkKdwtXx0zxvihCMd-HT3SoaDZdeBrXbF5JVjAaJZt9McFfW3vOgCXhmHiCXgwjJZJwJUaMPLgZ5NMhijD3fs0khDGdXDhYD95mX30nLw0vzsNnwkBj79Fuz6DR76lusdG0/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWDFKWs0enkKdwtXx0zxvihCMd-HT3SoaDZdeBrXbF5JVjAaJZt9McFfW3vOgCXhmHiCXgwjJZJwJUaMPLgZ5NMhijD3fs0khDGdXDhYD95mX30nLw0vzsNnwkBj79Fuz6DR76lusdG0/s320/002.JPG" width="320" /></a></div>
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Jackie Clay<br />
<br />
18 lbs. apples<br />
water<br />
5 c. sugar(or to taste)<br />
4 t. cinnamon<br />
2 t. cloves<br />
3/4 t. allspice<br />
<br />
<st1:state w:st="on"><st1:place w:st="on">Wash</st1:place></st1:state>, core,
and quarter apples. Place in large stockpot and pour in enough water to nearly
cover them. Simmer slowly for 1 1/2 hours. Put pulp through a strainer or food
mill and pour back into large roasting pan. Add sugar and spices. Put in oven
and bake at 300 degrees, stirring occasionally, for several hours. When
thickened sufficiently, ladle into hot jars, leaving 1/2 in. of head space.
Wipe rim of jars clean; place hot, previously-simmered lid on jar, and screw
down ring firmly tight. Process pints or quarts for 10 min. in a boiling water
bath canner.<br />
<b>Tip</b>: You can also boil this down on your stove top, but you must watch
very carefully as it will want to scorch as it thickens. Its easier on a wood
range, as the heat is more evenly spread across the bottom of the pot.<o:p></o:p></div>
<span style="font-family: Times New Roman;">
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<span lang="EN" style="mso-ansi-language: EN;">Also : to tell if
its done take a spoon full and put on a clear plate, if there's no liquid its
done</span><o:p></o:p></div>
<span style="font-family: Times New Roman;">
</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com3tag:blogger.com,1999:blog-9149376918900767299.post-73527550138105291492011-10-26T11:55:00.000-07:002012-06-01T08:40:31.306-07:00A simple pie crust!This is a very easy pie crust, makes 1 crust right in the plate! I bake it on whatever the pie recipe I'm making says.<br />
<br />
<span style="font-family: Times New Roman;">
</span><span style="color: black; font-family: "Comic Sans MS";">I
just put the ingredients right into my pie plate, mix it up a bit.</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Comic Sans MS";"> 1-1/2
c. flour (I've only used white flour so far!)</span><br />
<span style="color: black; font-family: "Comic Sans MS";"> 4 t.
sugar<br />
<u1:p></u1:p>1/2 t. salt</span><span style="font-family: "Comic Sans MS";"><o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span></div>
<span style="color: black;"></span><br />
<span style="color: black;"></span><br />
<span style="color: black;"></span><br />
<span style="color: black;"></span><br />
<span style="color: black;"><div class="MsoNormal" style="margin: 0in 0in 0pt 41.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black;">now make a little well and dump in the the rest.</span><br />
<br />
<span style="color: black;">1/2 c. vegetable oil (its the only kind I've used so far)</span><br />
<span style="color: black;">about 2 T. milk (you might need a bit more if its to dry)</span><br />
<br />
<span style="color: black;">I mix with a fork, then do the rest with my hands till it forms a ball. If it seems to crumbly just add a touch more milk to the crust till its nice and smooth and a little oily.</span><br />
<br />
<span style="color: black;">Now you can press the dough towards the edges of the pie plate, till it covers it all. Its ready to put whatever filling you would like in! </span></div>
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<span style="color: black;">I've just made some small pies with the recipe. I had a bit of dough left over so I pressed it into a round shape and put them on the little pies. I didn't have enough so I made a crumble crust with butter, sugar, flour and a bit of cinnamon all mixed up and sprinkled on top</span></span><br />
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com3tag:blogger.com,1999:blog-9149376918900767299.post-72600738249251943832011-10-07T17:14:00.000-07:002012-06-01T08:41:55.280-07:00Pacific NorthWest Salmon Burgers!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4D9RlOHep4Wl6zeRPfVcBy7vVjBCfTrc19t0mI_AZKSxNd_xdj0Jlno4j5ZkiklC9aJdQYSHk4uZdwJxoNRZ7vgVgB62OAgr9UHEzhszGCmjmnj9FmBiYrBqeu522jv4mw_TPMxI09s/s1600/018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4D9RlOHep4Wl6zeRPfVcBy7vVjBCfTrc19t0mI_AZKSxNd_xdj0Jlno4j5ZkiklC9aJdQYSHk4uZdwJxoNRZ7vgVgB62OAgr9UHEzhszGCmjmnj9FmBiYrBqeu522jv4mw_TPMxI09s/s320/018.JPG" width="320" /></a></div>
1 lb salmon, broken up very small, you can use leftover or cook a couple steaks up to use.<br />
1/2 c. black beans, drained, rinsed and mashed up<br />
1 small clove garlic, finely chopped<br />
2 T. white wine]<br />
1/4 t. cayenne pepper or flakes<br />
2 t. ponzu sauce<br />
2 T. extra virgin olive oil or the oil you have <br />
2 T. finely chopped giner or 1 t. ginger pd<br />
3/4 c. vidalia onions or what you have or 1/4 c. dehydrated onions<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9AwKCGlFmA0rWLzgfyqxk4L2xDyDnPetl-MWl6OaW8I_oSDMlY2uCCNbF0r3c91Oyt0H1rf5udKU73kgYNOsLN4uwsFYPNgp18Ya0EJWiGN8-RkKaGROdoj2mr_aqds4B2F57LkTkLg/s1600/015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9AwKCGlFmA0rWLzgfyqxk4L2xDyDnPetl-MWl6OaW8I_oSDMlY2uCCNbF0r3c91Oyt0H1rf5udKU73kgYNOsLN4uwsFYPNgp18Ya0EJWiGN8-RkKaGROdoj2mr_aqds4B2F57LkTkLg/s200/015.JPG" width="200" /></a>zest of 1 lemon<br />
freshly gd. pepper<br />
pinch of salt<br />
<br />
Mix all ingredients together in a large bowl. Form patties by hand. About 3/4 inch thick.<br />
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<br />
Over midium heat, heat olive oil. Cook patties 5 minutes on each side or until golden.<br />
Serve with a whole wheat bun, brown rice and a side of salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27Vx0YDXZ3NG4zvBdaT4vI8mxH7Fi3MX2OZ2VzezvqXpkx7UyzQFaFPiEBNS2efU11f9c9fBYB6wWnz9Tg9XyLLCyTV7cyhGgbu0_GCQN6GNHAE_3Olc1tA2gpCmZK-8NX9qIDW9y5rw/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27Vx0YDXZ3NG4zvBdaT4vI8mxH7Fi3MX2OZ2VzezvqXpkx7UyzQFaFPiEBNS2efU11f9c9fBYB6wWnz9Tg9XyLLCyTV7cyhGgbu0_GCQN6GNHAE_3Olc1tA2gpCmZK-8NX9qIDW9y5rw/s320/007.JPG" width="320" /></a></div>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-37639735795182972692011-10-04T21:03:00.000-07:002012-06-01T07:49:24.732-07:00<span style="font-family: Times New Roman;">
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<span class="subsectioncats"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 22pt; mso-bidi-font-size: 12.0pt;">Eggplant
Sandwich</span></b></span><span style="font-family: "Comic Sans MS";"><br style="mso-special-character: line-break;" />
This is so good!! Gotta try it, also you can bread the eggplant with crumbs and egg then fry or bake!!</span></div>
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<span style="font-family: "Comic Sans MS";"></span><span style="font-family: "Comic Sans MS";"><br />
<span class="bodytext">1 whole eggplant </span><br />
<span class="bodytext">1 teaspoon olive oil, plus more for brushing </span><br />
<span class="bodytext">Salt and pepper </span><br />
<span class="bodytext">1 baguette </span><br />
<span class="bodytext">1 bunch cilantro leaves </span><br />
<span class="bodytext">2 red bell peppers </span><br />
<span class="bodytext">2 green bell peppers </span><br />
<span class="bodytext">2 tomatoes </span><br />
<span class="bodytext">1 red onion </span><br />
<span class="bodytext">1/4 cup feta cheese </span><br />
<span class="bodytext">1/4 cup goat cheese </span><br />
<span class="bodytext">2 tablespoons fresh chopped oregano leaves</span><br />
<br />
<span class="bodytext">Instructions</span><br />
<span class="bodytext">Preheat the oven to 375 degrees F.</span><o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span class="bodytext"><span style="font-family: "Comic Sans MS";">Slice the eggplant into 15 pieces, brush
with olive oil, place on cookie sheet, and sprinkle with </span></span><span style="font-family: "Comic Sans MS";"><br />
<span class="bodytext">salt. Bake for 25 minutes and let cool. </span><br />
<br />
<span class="bodytext">Cut the baguette into 1/3's and slice in 1/2 for
sandwiches. Slice green and red peppers, discarding </span><br />
<span class="bodytext">stems and seeds. Slice the tomatoes and red onion and set
aside. Mix goat and feta cheese together, </span><br />
<span class="bodytext">set aside. In separate bowls place oregano, salt, pepper
and olive oil. </span><br />
<br />
<span class="bodytext">Spread goat and feta cheese mix on one side of baguette
and brush other side lightly with olive oil. </span><br />
<span class="bodytext">Spread 5 pieces of eggplant on baguette, generous amounts
of red and green peppers, tomatoes, red </span><br />
<span class="bodytext">onion, and cilantro. Lastly, sprinkle with oregano, salt,
and pepper.</span></span></div>
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</span>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-79169203450159117772011-07-19T08:42:00.000-07:002012-06-01T07:50:13.887-07:00Grilled Steak and Potato Kebabs!!<div class="separator" style="clear: both; text-align: center;">
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<strong>Grilled Steak and Potato Kebabs!</strong><br />
servings 4<br />
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<strong>For the chimichurri, puree:</strong><br />
2 c. fresh mint leaves<br />
1 c. fresh parsley leaves<br />
1/2 c. extra virgin olive oil(or whatever oil you have on hand)<br />
2-3 cloves garlic<br />
2 T. each of red wine vinegar and fresh lemon juice( can use bottled also)<br />
1 1/2 t. gd. sumac or minced lemon zest<br />
1-2 shallots<br />
1 t. red pepper flakes<br />
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salt and black pepper to taste<br />
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<strong>For the kebabs, Toss:</strong> <br />
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6-8 red or yellow new potaatoes, ends removed , cut into 24 (1/2 in thick) slices<br />
4 T. olive oil, divided(or whatever oil you have)<br />
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1 1/4 lb. beef tenderlion or top sirlon, cut into 2 inch chunks<br />
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<strong>Preheat</strong> grill for two zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil(I just cooked the potatoes first then the meat)<br />
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<strong>For the chimichurri, puree</strong> all ingredients in a food processor, and season with salt and black pepper; set aside.<br />
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<strong>For the kebabs,toss</strong> potatoes with 2 T. oil; thread six potatoes onto each of four skewers so potatoes lay flat. Toss beef with 2 T. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.<br />
Add beef kebabs to grill; cook, covered over medium high heat, to desired doneness(about 3 minutes per side for medium rare). Rest kebabs 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.<br />
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*Serve on a nice green salad with some type of lettuce, tomato and red onions sliced thinly. Dressed with an Italian dressing or Vinaigrette.debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com1tag:blogger.com,1999:blog-9149376918900767299.post-58861902541861442762011-07-02T09:16:00.000-07:002012-06-01T07:50:47.089-07:00Smokin!!!!<div class="separator" style="clear: both; text-align: center;">
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My husband Mike decided it was time to smoke a bunch of meat in our big smoker! He has so far, since we moved here, done it once a year. He chose brisket, pork butt, tri tip and chicken. The night be fore we put a rub on all the meat and wrapped it up nice and tight to soak in. Then we put it all in the frig.<br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span class="subsectioncats"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">My Dry Rub </span></b></span></div>
<span style="font-family: Times New Roman;"> </span><span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;"> </span></span><span style="font-family: Times New Roman;"> <br />
</span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">For the Rub: </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">1/2 teaspoon cayenne pepper </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;"> 2 teaspoon ground cumin </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">4 teaspoon smoky paprika </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">2 teaspoon dry oregano </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">2 teaspoon sugar </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">2 teaspoon salt </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">25 grinds fresh black pepper </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">6 tablespoons vegetable oil </span></span><br />
<span style="font-family: Times New Roman;"> <br />
</span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">Preheat over to 300 degrees F. </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">Mix the rub ingredients together well in a small bowl. </span></span><br />
<span style="font-family: Times New Roman;"> <br />
</span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on </span></span><br />
<span style="font-family: Times New Roman;"> </span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">a foil-lined baking sheet. </span></span><br />
<span style="font-family: Times New Roman;"> <br />
</span><span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours. These are also good with<span style="mso-spacerun: yes;"> </span>my BBQ sauce all over them!<o:p></o:p></span></span><br />
<span style="font-family: Times New Roman;"> </span><br />
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<span class="bodytext"><span style="font-family: "Comic Sans MS"; font-size: 16pt;">*also use for chicken, fish, and any kind of beef!</span></span><br />
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Next morning which was Saturday we unwrapped it all and lined it up in the smoker. <br />
Put water in the water pan, big alder chips in the chip pan, lit it and let it smoke. About every hour I put some new chips in the chip pan, keeping the temp to 230 degrees for about 8 hours.<br />
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After that we took out all the meat double wrapped it in foil, put it all back in the smoker without the chips and let it cook at 230 degree for about 4 hours, till everything was done.<br />
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ohhhh it was so good!! I made up a bunch of BBQ sauce and we had a nice BBQ dinner. The rest of the smoked meat I put up in a vacuum sealer for lunches.<br />
<br />
<b style="mso-bidi-font-weight: normal;"><span style="color: #943634; font-size: 20pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">My BBQ Sauce!</span></span></b><br />
<span style="color: black; font-family: Times New Roman;"> </span><br />
<span style="color: black;"><span style="font-family: Times New Roman;"> </span><span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="font-family: Times New Roman;"> <span style="color: black;">2 c. ketchup</span></span></span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">1/3 c. Worcestershire Sauce</span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">2 1/2 T. liquid smoke </span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="font-family: Times New Roman;"><span style="color: black;"><span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">1/2 t. tabasco sauce</span></span><br />
1/4 stick of butter</span></span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">1/2 c. white vinegar</span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">2 T. mustard<br />
1/3 c. finely minced yellow onion</span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">1 cup Brown Sugar(enough for your taste)</span></span><span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="font-family: Times New Roman;"><br />
<span style="color: black;"> 3 T. white sugar</span></span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="font-family: Times New Roman;"><span style="color: black;">2 t. salt<o:p></o:p></span></span></span><br />
<span style="color: black; font-family: Times New Roman;"> </span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="font-family: Times New Roman;"><span style="color: black;">Makes about 4 cups of sauce.<o:p></o:p></span></span></span><br />
<span style="color: black; font-family: Times New Roman;"> </span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="font-family: Times New Roman;"><span style="color: black;">Mix all the ingred. in a pot. Mix well.<br />
Simmer over very low heat for about 15-minutes, stirring occasionally.<o:p></o:p></span></span></span><br />
<span style="color: black; font-family: Times New Roman;"> </span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">I just store it in the frig. since i use it up so fast.</span></span><br />
<span style="color: #943634; font-size: 16pt; mso-themecolor: accent2; mso-themeshade: 191;"><span style="color: black; font-family: Times New Roman;">You can also put everything in the food processor and then in the pot to simmer. You can also can it!</span></span><br />
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<span style="clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlfyRe-aSs3TLLx8vVBK68ZHrC4puOQtVa5Frg1XKrYtd52W1ZstmNRXdEdDYjHO8i6FQEnzcW1BEgpN2_pQcSdOaigyFAQUbv7Vdr_1ElR7sDN21VFetqNvzkypbikQmSNrUcoM1gRA/s200/014.JPG" width="150" /></span></div>debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-7360448844517106592011-06-16T20:52:00.000-07:002012-03-14T10:23:40.565-07:00Grilled Potatoes and ZucchiniWe went over to our second daughter and her husbands home for a bbq and they grilled some great potatoes and zucchini. Here's the recipe!<br />
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<strong>Grilled Potatoes</strong><br />
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potatoes cut in a bit bigger than usual wedges<br />
Kabsa Masala seasoning or whatever seasoning you want<br />
olive oil<br />
onion pd.<br />
parsley<br />
cumin<br />
Cut the potatoes in the wedges and toss with the olive oil and seasonings, salt and pepper.<br />
Grill till they are done.<br />
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When done set in a pan wrapped with foil in a warm oven.<br />
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<strong>Zucchini Wedges</strong><br />
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zucchini-cut in long wedges(big enough so they won't fall through grill)<br />
olive oil<br />
salt and pepper<br />
onion pd.<br />
cumin<br />
Cut up zucchini in the wedges<br />
Cover with olive oil, salt, pepper, cumin and onion pd<br />
Grill on the bbq till done.<br />
Try to grill them when most everything is done since they won't take as long as the potatoes.<br />
Enjoy!!!!debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0tag:blogger.com,1999:blog-9149376918900767299.post-31667427893447440732011-05-21T10:01:00.000-07:002011-05-21T10:01:14.844-07:00Oven Roasted Green Beans<strong>Oven Roasted Green Beans </strong><br />
I think I got this from cooks illistrated! They are so good! Forgot to take a picture. Next time I will!<br />
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Pre-heat your oven to 450°F<br />
1 pound green beans, snap those ends right off<br />
1 tablespoon olive oil<br />
Table salt and ground black pepper <br />
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Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes.<br />
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Remove baking sheet and mix up beans. Put back in oven and continue baking 10-12 minutes until the beans are dark golden brown in spots and have started to shrivel.<br />
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Adjust seasonings with salt and pepper.<br />
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<strong>Per Cooks Illustrated</strong>: Wrinkles aren't always a sign of overzealous cooking. For roasted green beans shriveled exteriors indicate a successful transformation from bland and stringy to tender and flavorful.debbiehttp://www.blogger.com/profile/17866986722474422694noreply@blogger.com0