tag:blogger.com,1999:blog-40036071062614173082024-03-05T19:24:44.340-08:00Modern JaneAnonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4003607106261417308.post-43701672174296790292014-10-27T17:07:00.002-07:002014-10-27T17:07:52.002-07:00Fresh Cranberry SauceHave you ever had cranberries that did not come out of a can? If not, you are missing out! This cranberry sauce has only three ingredients including water, and is a delightful and easy way to enjoy a classic fall flavor. Gone will be the days of cranberries being a side dish for only Thanksgiving! Serves 8.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ6cA7lmYhiOYK8sDRgYHrOhk1e_yH7wzB9grmXUU60d2lMgTUWJ86FS4KCu82w9n4uviWayKmBAgVNbvIhpcQ9WEQ7yLBHNimkZtfukriJo18UOqHQ25z58ev4ncxzLv8Rs4IrWqe5s/s1600/1026141744.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ6cA7lmYhiOYK8sDRgYHrOhk1e_yH7wzB9grmXUU60d2lMgTUWJ86FS4KCu82w9n4uviWayKmBAgVNbvIhpcQ9WEQ7yLBHNimkZtfukriJo18UOqHQ25z58ev4ncxzLv8Rs4IrWqe5s/s1600/1026141744.jpg" height="240" width="320" /></a><br />
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Ingredients:<br />
1 12 oz. bag fresh cranberries<br />
1 cup sugar<br />
1 cup water<br />
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Directions:<br />
Put all ingredients in a medium saucepan. Make sure there is room in the saucepan for sauce to 'bubble up' once it gets cooking. Put over medium-high heat.<br />
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Allow sauce to boil. After a while, you will hear the cranberries start to pop. Wait until the popping dies down, and continue to boil for 3 more minutes. Remove from heat, and allow to cool. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8dOkfYE6qLbrX-RWU0CtK-oIAv1BkNdPTtihPJA44G9WiVXoH9jfwMWbPH72BcBuH5VNc8hCL2DVlX1sJ0mB5IWxSoXgvKU3HxVM-lWxa4SVY1fij1hqBvi0TWsNvCT3szEbpU3mCEo/s1600/1026141818.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8dOkfYE6qLbrX-RWU0CtK-oIAv1BkNdPTtihPJA44G9WiVXoH9jfwMWbPH72BcBuH5VNc8hCL2DVlX1sJ0mB5IWxSoXgvKU3HxVM-lWxa4SVY1fij1hqBvi0TWsNvCT3szEbpU3mCEo/s1600/1026141818.jpg" height="240" width="320" /></a></div>
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Cranberry sauce can be enjoyed hot or cold.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-61938042720861373232014-08-17T17:58:00.000-07:002014-08-17T18:00:17.294-07:00Back-To-School Caramel Apple DipBack-To School time! One of my favorite back-to-school memories was, usually the first week of school, apples with this delicious and easy caramel dip for an after-school snack. After the search for new back-packs, all the school supplies on the list (where can we find Duo-Tang folders??!!), and nervously meeting my new teacher, this snack was a sign that summer was over and the school year was finally starting. This can also be a great after-dinner dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoosbelF1ts5XJcuSRghtKESeGytk_dfyxixkOVD_7hjhXcv3uQZ4RouEihGteByTaQCVTZCKu1iLa5-lgaPrmSFxOBnh_v8TTYDVLy4p_PjWN33dmZ-inGkcMcJYUExAdtLBNbtzSTs/s1600/0817141957.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoosbelF1ts5XJcuSRghtKESeGytk_dfyxixkOVD_7hjhXcv3uQZ4RouEihGteByTaQCVTZCKu1iLa5-lgaPrmSFxOBnh_v8TTYDVLy4p_PjWN33dmZ-inGkcMcJYUExAdtLBNbtzSTs/s1600/0817141957.jpg" height="240" width="320" /></a></div>
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Ingredients:<br />
1 bag (11 oz.) plain caramels<br />
1/2 cup heavy cream<br />
1/2 teaspoon vanilla<br />
4-6 apples, cut into small slices, for dipping<br />
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Directions:<br />
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Unwrap caramels and place in a medium saucepan over medium-low heat. <br />
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Heat and stir occasionally with a wooden spoon until caramels are melted. Add vanilla and stir to combine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTRBSDsCJV8ARkeDLhVIspe0Peydn1HsphvJR3H9q1_XlWY49V6km15O8AWWZp60MOEH1MqlcvcCzXCT7kfgkv4OakEr0iRHWoQlxWGITzzyiue1GJE1Qf8jEWiPmmoXb9aOr00StCIU/s1600/0817142026a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTRBSDsCJV8ARkeDLhVIspe0Peydn1HsphvJR3H9q1_XlWY49V6km15O8AWWZp60MOEH1MqlcvcCzXCT7kfgkv4OakEr0iRHWoQlxWGITzzyiue1GJE1Qf8jEWiPmmoXb9aOr00StCIU/s1600/0817142026a.jpg" height="240" width="320" /></a><br />
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Remove from heat, spoon into ramekins and serve with apple slices. Keep in the fridge for up to a week.<br />
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Hint: This can be a good way to get younger kids to try several different kinds of apples, and hence create a lesson in healthy eating. :-)<br />
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<br />Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-8951629155376870342014-06-29T14:05:00.000-07:002014-06-29T14:10:56.435-07:00Ice cream sodas for summerI'm back! Excited to be blogging again. Some lovely ladies in my family have expressed interest in being guest contributors, so be on the lookout for that as well. <br />
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Right before an amazing trip to San Francisco (technically for a conference, but tons of fun!!), I hosted a teambuilding cookout for some employees of my department. For a fun and interactive dessert, we made ice cream sodas (got the idea from <a href="http://www.barefootcontessa.com/">my hands-down favorite food network star</a>. However, I added one minor twist - a vanilla ice cream soda made with a homemade vanilla syrup and vanilla bean ice cream. <br />
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Serves 6.<br />
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Ingredients:<br />
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For the vanilla syrup:<br />
1 cup sugar<br />
1/2 cup water<br />
1 Tablespoon vanilla<br />
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For the sodas:<br />
1 quart vanilla bean ice cream<br />
1 liter plain seltzer<br />
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To make the syrup:<br />
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Heat sugar and water over medium-low heat. Stir occasionally until dissolved. <br />
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Scrape the bottom of the pot with a spoon. When the sugar has dissolved, there will be no grains of sugar on the spoon. If the spoon looks like shown below, the sugar still needs to dissolve.<br />
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When all the sugar has dissolved, add the vanilla. Continue to heat for 3 to 5 more minutes, or until syrup has thickened. <br />
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Remove from heat and allow to cool.<br />
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To make the ice cream sodas:<br />
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Put 2 to 3 Table spoons of syrup in a medium sized glass. While stirring with a fork, fill the glass to 2/3 full with seltzer.<br />
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Gently level a generous scoop of the ice cream into the glass. Be careful, as it can easily foam. Serve with a straw or spoon.<br />
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Note: Be sure to tell your friends what the vanilla syrup is, because it looks a lot like honey. Later, I got creative with the leftover vanilla syrup and made a vanilla berry sundae. IT also tastes great stirred into your morning coffee!<br />
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<br />Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-60645501106746804482013-05-28T17:45:00.003-07:002013-05-28T17:45:42.476-07:00Red fruit with mascarpone vanilla bean dipThis creamy vanilla dip tastes somewhat like a thick whipped cream. It is the perfect complement to red fruits such as cherries and strawberries. It tastes best when the dip is maxed together several hours in advance so that the flavors have time to blend together. This is a good item to use as part of a brunch, dessert or picnic spread.<br />
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Ingredients:<br />
1 8 oz. container mascarpone cheese<br />
1/4 cup powdered sugar<br />
2 Tbs. heavy cream<br />
Seeds scraped from 1 vanilla bean<br />
1/2 tsp. vanilla extract<br />
1 lb. strawberries<br />
1 lb. cherries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KZHp32QFTXLZusVwL1QJozHxIRlL3KfeY2oSlTKSAs3zxmoAOImLok5R2KzPauNBbkW4Pz9NGP_sOD0L0V68CjuRzAQFlzbiwqk2rQOUJshZWBUTGfCdE9rm6LEMLIUvANF71eBQCTI/s1600/0526131642.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KZHp32QFTXLZusVwL1QJozHxIRlL3KfeY2oSlTKSAs3zxmoAOImLok5R2KzPauNBbkW4Pz9NGP_sOD0L0V68CjuRzAQFlzbiwqk2rQOUJshZWBUTGfCdE9rm6LEMLIUvANF71eBQCTI/s320/0526131642.jpg" width="240" yya="true" /></a></div>
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Directions:<br />
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In a small mixing bowl, mix together mascarpone cheese, powdered sugar, vanilla extract and seeds. Add cream in two batches and mix. Add more cream if necessary to get desired consistency. Refrigerate of serve with red fruit.<br />
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-54246206060683175512013-05-22T18:16:00.001-07:002013-05-23T18:12:22.045-07:00Honey-Balsamic Shallot Tart!This tart is the perfect appetizer to serve with wine. It makes 9 squares, and people often like it well enough to go back and get a second piece. One is enough to serve four to six people. If you're having a bigger party, make two!<br />
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Ingredients:<br />
3 Tbs. butter<br />
10 shallots, quartered lengthwise<br />
3 Tbs. honey<br />
3 Tbs. balsamic vinegar<br />
1 sheet frozen puff pastry dough<br />
2 oz. crumbled goat cheese<br />
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Directions:<br />
Preheat oven to 400. Unfold pastry dough onto a buttered baking sheet. Fold about 1/2 inch of each edge in to make crust. Bake for 15 minutes, or until edges turn golden brown.<br />
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Meanwhile, melt the butter in a pan over medium heat. Add shallots and honey, and cook for about 10 minutes, stirring occasionally, until shallots are slightly caramelized.</div>
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Add vinegar, and cook for about 10 more minutes, until liquid is syrupy. Remove pan from heat. Spread shallot mixture over baked pastry dough. Top with crumbled goat cheese, and bake at 400 for about 5 minutes. Remove from oven, cool for 5 to 10 minutes, cut into squares and serve.<br />
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-69585492889040979742013-05-15T04:04:00.003-07:002013-05-15T04:04:56.787-07:00Last Day of School LemonadeSummer is almost here! Make this tasty fresh-squeezed lemonade to celebrate the last day of school. It's made with seltzer instead of water, so it's refreshing and fizzy. The lemon slices that float in the pitcher are optional of course, but they make it festive. For those of us who are out of school, or at least 21 or older, this also tastes good with vodka or gin added in. Serves 4.<br />
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Ingredients:<br />
3 small lemons<br />
1/2 cup sugar<br />
1-liter bottle unflavored seltzer water, chilled<br />
Ice cubes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUUrIhnsZxVYWIPfwNHphbYGiFdS3bmtPVOuaXN667w3na9XqvsFkvNfYqC-C9HnTvxrjS9SgkiHRfYhnwON5z7JodO-KikaFAaTXg-wt3rwcIVZxKr0P7ENyIrgqgyqlGBxozDKOmd0/s1600/0510131758a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" pua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUUrIhnsZxVYWIPfwNHphbYGiFdS3bmtPVOuaXN667w3na9XqvsFkvNfYqC-C9HnTvxrjS9SgkiHRfYhnwON5z7JodO-KikaFAaTXg-wt3rwcIVZxKr0P7ENyIrgqgyqlGBxozDKOmd0/s320/0510131758a.jpg" width="320" /></a></div>
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Slice one of the lemons crosswise to make circular slices. Squeeze the juice from the other two and place in a small mixing bowl. Add sugar, and mix until thoroughly dissolved and not grainy. Pour into pitcher, add seltzer water and stir to combine. Add ice and lemon slices.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-4360080665950609682013-05-08T17:52:00.001-07:002013-05-09T05:14:18.104-07:00Pasta with Garlic Browned Butter<div class="separator" style="clear: both; text-align: left;">
I discovered this dish by accident, when I let the pan get too hot and accidentally browned the butter. My husband loved it. It's a regular on our dinner menu, but is definitely meant for garlic lovers. This is a good complement to a plain chicken dish. Makes 4 side-dish servings</div>
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Ingredients:</div>
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4 oz. angel-hair pasta, cooked and drained</div>
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4-6 cloves garlic, chopped</div>
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4 Tbs. (1/2 stick) butter, cut into 8 slices</div>
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Salt to taste</div>
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Directions:</div>
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Take a small metal pan, and place it, dry, over medium-high heat, for 5 minutes. Then put butter in pan, one slice at a time, and let each slice sizzle and completely melt before adding the next. Swirl the pan slightly while doing this. When all the butter has been added, remove pan from heat and add chopped garlic to pan all at once. The pan will sizzle and foam. </div>
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Pour warm garlic-butter mixture over pasta and stir to combine. Serve immediately.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-31996753476172166442013-05-04T07:17:00.001-07:002013-05-04T07:17:41.387-07:00Milk Chocolate Lovers Cookies with HazelnutsI have long felt that milk chocolate lovers are discriminated against in the chocolate chip cookie world. Sure, you can make chocolate chip cookies with milk chocolate chips, but there is no chocolate chip cookie recipe I know of that is tailored milk chocolate. So, I decided to make one. I took a basic chocolate chip cookie recipe, added more vanilla, traded in some of the brown sugar for white sugar to make it crisper, and used hazelnuts, the perfect nut complement to milk chocolate (think Nutella). Check it out! Makes 4 dozen<br />
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Ingredients:<br />
2.5 cups flour<br />
1 tsp. baking soda<br />
1 cup (2 sticks) butter, softened<br />
2 tsp. vanilla extract<br />
2 eggs<br />
1 cup white sugar<br />
1/2 cup brown sugar<br />
2 cups milk chocolate chips (I prefer Ghirardelli)<br />
1 cup chopped hazelnuts<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD4s6toM9eWbS0bMXpfp7scoTUz54qVMPjMygCVzo4paaPQc2yVcBzm_bryW5oR4uymao4wY1ct1PSMdDe3RlPP7GT8wMfSmzxb3sd7fu4M5EL6UvEIeu0LUV8kNvx8854yzHwMiuHl8/s1600/0501131844c.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" lua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD4s6toM9eWbS0bMXpfp7scoTUz54qVMPjMygCVzo4paaPQc2yVcBzm_bryW5oR4uymao4wY1ct1PSMdDe3RlPP7GT8wMfSmzxb3sd7fu4M5EL6UvEIeu0LUV8kNvx8854yzHwMiuHl8/s320/0501131844c.jpg" width="320" /></a></div>
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Directions:<br />
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Preheat oven to 375. Mix flour and baking soda together in a small mixing bowl; set aside. Beat butter, sugars, and vanilla together until light and fluffy. Beat in eggs, one at a time. Add dry ingredients, about 1/4 cup at a time, beating to combine. Add nuts and chocolate chips and stir to incorporate. Using a cookie scoop, drop onto an ungreased cookie sheet. Bake each sheet for about 10 minutes, or until cookies are browned around the edges. Cool on the sheet for about 5 minutes, then transfer to a wire cooling rack.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com2tag:blogger.com,1999:blog-4003607106261417308.post-57843209008213002792013-04-28T18:05:00.000-07:002013-04-28T18:05:16.940-07:00Homemade slice and bake sugar cookiesSugar cookies! Who doesn't love them? The simple sweet-buttery-vanilla taste will delight almost anyone. Chances are, you have picked up some store- bought slice and bake dough at some point. However, with a few simple ingredients, you can make your own slice and bake dough, which has no preservatives and tastes much better. This dough can also be used to roll out and cut with cookie cutters, if desired. Makes about 18 large cookies. <br />
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Ingredients:<br />
1 and 3/4 cup all purpose flour<br />
3/4 tsp. baking powder<br />
1/4 tsp. salt<br />
3/4 cup sugar<br />
1/2 cup (1 stick) butter, softened<br />
1 tsp. vanilla extract<br />
1 egg<br />
Sparkling sugar sprinkles (optional)<br />
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Directions:<br />
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Mix flour, baking powder, and salt together in a medium bowl. Set aside.<br />
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Cream butter, sugar, and vanilla together in a larger mixing bowl, until mixture becomes fluffy.<br />
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Add egg, and mix until the mixture is almost glossy in texture. Add dry mixture, and mix in, 1/4 cup at a time, until thoroughly combined. Shape dough into a roll, about two inches in diameter, and refrigerate dough for at least 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Ecl8lE16czrH2jvUkgcPX2Ty6Q2TxFVkwDDFCJxZJHDbpjzNipi3AzZ2-B3mAkkUaNwN5aJ-GIRBRKuh2FZx5BHrnnIsNAinMHKMkl_Z4ZDwEzPpvW7E4g6iVL074Rq-y7ahYDzYYXA/s1600/0427131545a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" lwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Ecl8lE16czrH2jvUkgcPX2Ty6Q2TxFVkwDDFCJxZJHDbpjzNipi3AzZ2-B3mAkkUaNwN5aJ-GIRBRKuh2FZx5BHrnnIsNAinMHKMkl_Z4ZDwEzPpvW7E4g6iVL074Rq-y7ahYDzYYXA/s320/0427131545a.jpg" width="320" /></a></div>
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When ready to bake, preheat over to 375. Lightly grease a cookie sheet. cut dough into slices, abut 1/4 inch thick. If using sprinkles, take a pinch of sprinkles and press them lightly into each dough slice with your fingers. Bake for about 10 minutes, or until cookies are lightly browned around the edges. Remove from pan, and cool for about 10 minutes before eating. Cookies will be crisp around the edges, but chewy in the middle. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir804OFUB3dyhQ6_b4vlhxbp90-ByslZOF0t_6qHYVgh8LDrYIKkTxSzw8ms2M_kLZFwrzDax02KAipko5FaVfYFqIGNY5oNIfuIC5oCrGTK6RZF76fVfRi2uBhBRDjzsD6pUJQmdhxUU/s1600/0427131930b.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" lwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir804OFUB3dyhQ6_b4vlhxbp90-ByslZOF0t_6qHYVgh8LDrYIKkTxSzw8ms2M_kLZFwrzDax02KAipko5FaVfYFqIGNY5oNIfuIC5oCrGTK6RZF76fVfRi2uBhBRDjzsD6pUJQmdhxUU/s320/0427131930b.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com1tag:blogger.com,1999:blog-4003607106261417308.post-83214295016918958462013-04-24T17:12:00.002-07:002013-04-24T17:12:52.578-07:00MJ's Shortcut GuacamoleGod is great, God is good, let us thank him for avocados! Having spent my formative years in San Antonio, Texas, I am a huge fan of guacamole. When people are coming over and I need something fresh and simple to serve before the main event in the warm-weather months, there is never a question in my mind what to serve. This recipe is for a mild guacamole. Feel free to add some chopped seeded tomato, jalapeno pepper, or cilantro if it suits you. Just in time for Cinco de Mayo! Makes about 2 cups. <br />
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Ingredients:<br />
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4 cloves garlic, minced<br />
1/3 cup chopped red onion<br />
1 lime, cut into quarters<br />
3 ripe Haas avocodos<br />
Salt to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D4n0WWYskKMNY27pTIhSaf5QgW3r3u0Biy_skPg6BUEK2d4pEcmCSeixTid4CjA3w3YEo-VT8-rDHTD6gb0Co2Pi6Ojy5YNFQuT2cDBH0Ywn8aSf0prG3ah6do6EZKqj7NdMBqAYEM4/s1600/0424131853c.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" lwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D4n0WWYskKMNY27pTIhSaf5QgW3r3u0Biy_skPg6BUEK2d4pEcmCSeixTid4CjA3w3YEo-VT8-rDHTD6gb0Co2Pi6Ojy5YNFQuT2cDBH0Ywn8aSf0prG3ah6do6EZKqj7NdMBqAYEM4/s320/0424131853c.jpg" width="320" /></a></div>
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Directions:<br />
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Put the minced garlic in a small bowl or ramekin. Microwave on High for 30 seconds. This roasts the garlic slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j1rwk4jSKC16cbXLX3D_rbxc6hzekJ_6NlAXvNf11KYqAPbYhwxYTHCgjprBO1nboPE9w9qgVmVDpPd6f8qMaGs2wu7ohoRwYoN8Y_lCUBWfWceTcBbfLt4RDLzJBJTDDA7ocmHPApg/s1600/0424131901a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" lwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j1rwk4jSKC16cbXLX3D_rbxc6hzekJ_6NlAXvNf11KYqAPbYhwxYTHCgjprBO1nboPE9w9qgVmVDpPd6f8qMaGs2wu7ohoRwYoN8Y_lCUBWfWceTcBbfLt4RDLzJBJTDDA7ocmHPApg/s320/0424131901a.jpg" width="320" /></a></div>
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Put the chopped onion on top of the garlic. Squeeze two of the lime quarters on top of the onion. Microwave on high for another 30 seconds. This does two things - it takes the bite out of the onion, while the lime juice extracts some of the garlic and onion flavor to spread into the avocado later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV9aX3eQflm7rDNCsVMUOIe5gtuhEhn1ppJ7FqNktBrux3NDV0lKDsFYRanRv5GJDNeaCDlAdX8433zb-l7xqhFZv15w9kNtXMY-G849zz6aunOLQBKvU4jnBZd6MZzA7s-4eT_Hn004/s1600/0424131903a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" lwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV9aX3eQflm7rDNCsVMUOIe5gtuhEhn1ppJ7FqNktBrux3NDV0lKDsFYRanRv5GJDNeaCDlAdX8433zb-l7xqhFZv15w9kNtXMY-G849zz6aunOLQBKvU4jnBZd6MZzA7s-4eT_Hn004/s320/0424131903a.jpg" width="320" /></a></div>
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Peel and halve or slice the avocados, and place them in a medium bowl. Add onion mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYibXp7MDH1u9CqC90uYhuj3QSjxB5lKBifWPsLtRM0hWK70RXgxFk7b4sC4-D5HOv0Jj58f38hlZnhov_rsQ4paGLaWt8WDK4MQR2_g5ztu_kJE1xXyYwqTKRwD1UW_Lj44tNOh5xznc/s1600/0424131909b.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" lwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYibXp7MDH1u9CqC90uYhuj3QSjxB5lKBifWPsLtRM0hWK70RXgxFk7b4sC4-D5HOv0Jj58f38hlZnhov_rsQ4paGLaWt8WDK4MQR2_g5ztu_kJE1xXyYwqTKRwD1UW_Lj44tNOh5xznc/s320/0424131909b.jpg" width="320" /></a></div>
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Mash avocodos with a fork. Add as much salt as you would like, and squeeze the remaining two lime quarters into the guacamole. Serve with chips and/or vegetable sticks. <br />
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com2tag:blogger.com,1999:blog-4003607106261417308.post-52443204544422920312013-04-17T18:14:00.000-07:002013-04-18T12:47:30.110-07:00Fruit Salad with Meyer Lemon DressingI have found another use for the lovely meyer lemon! I love fruit salad, but I have a major hangup about it: a lot of the fruits I like to use, such as apples, pears, and bananas, turn an unsightly brown when left out for too long. There are dressings you can use, but I often find them to be too sweet or too acidic. Not this one! The meyer lemon is just acidic enough to keep fruits from turning brown, and it adds a subtle orange taste to the salad, which helps the different fruit flavors blend together nicely. I made this salad with green apples, nectarines, strawberries, and blackberries, but obviously it will work with any combination. However, I do think a nice variety of colors and flavors of fruits make it come together nicely. Serves 6 to 8.<br />
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Ingredients:<br />
Juice of 1 meyer lemon<br />
1 Tbs. granulated sugar<br />
1 Tbs. vegetable oil<br />
2 large Granny Smith apples<br />
2 large nectarines<br />
1 lb. strawberries, stemmed and quartered<br />
1/2 pint fresh blackberries, washed<br />
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Directions:<br />
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Whisk together meyer lemon juice, sugar, and vegetable oil in a medium serving bowl. Cut apples and nectarines into large chunks. Put the chunks into the dressing and stir to coat. <br />
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Add strawberries and blackberries, and stir salad to mix. Serve or refrigerate.<br />
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-17183019690580961812013-04-12T04:41:00.000-07:002013-04-12T04:41:34.091-07:00Vanilla Bean Panna Cotta with Floating Raspberries<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I have always loved raspberries and cream. This dessert is a thick, creamy vanilla custard with raspberries floating on the top. Vanilla extract works fine to flavor this, but I love the specks of the vanilla seeds. This dessert is simple enough for every day, yet elegant enough to serve to company. Makes 6 servings.</div>
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Ingredients:<br />
1.5 cups heavy cream<br />
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1 cup whole milk</div>
1/2 cup sugar<br />
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Seeds scraped from one vanilla bean, or 1 tsp. vanilla extract</div>
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1 envelope unflavored gelatin</div>
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Directions:</div>
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Oil the inside of a 9-inch pie plate. Pour the gelatin into a small bowl or ramekin, and add 3 Tbs. cold water. Set the milk, cream, sugar, and vanilla seeds over medium heat in a medium-sized pot. Bring to a boil, and allow to boil for 3 minutes. Add gelatin and boil for 2 more minutes, stirring frequently until dissolved. </div>
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Pour entire mixture into the pie plate. Allow to cool for 5 to 10 minutes, stirring once or twice. One by one, put raspberries into the pie plate, with the tops facing up. Cover and refrigerate for 4 hours.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com1tag:blogger.com,1999:blog-4003607106261417308.post-52372945168564129382013-04-07T12:19:00.001-07:002013-04-07T17:31:02.725-07:00Meyer Lemon Chicken with PastaThis is one of my favorite ways to prepare chicken in the warm weather months. It utilizes the Meyer lemon, which is not as exotic as it used to be. I love the sweet and sour taste of the Meyer lemon, and the pesto adds basil flavor and a greenish color to the sauce. It's pretty easy to bake the chicken and cook the pasta while you are preparing the sauce. Serves 2.<br />
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Ingredients:<br />
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2 chicken breast cutlets (about 6 oz. each), baked<br />
1 Tbs. olive oil<br />
Juice of1 Meyer lemon<br />
1/2 cup heavy cream<br />
1 Tbs. basil pesto<br />
3 oz. small pasta, such as macaroni, cooked<br />
Parmesan cheese, for serving<br />
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Directions:<br />
In a small metal pan, heat olive oil over medium heat. Add cream in 2 batches, cooking for about 3 minutes after each batch. Add pesto, and stir to combine. Add Meyer lemon juice, and and cook for about 4 more minutes. Salt to taste. <br />
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Arrange chicken over pasta on plates, and spoon the sauce over the top. Garnish with Parmesan cheese and serve. Shown here with baby bow tie pasta. Hint: Tastes great with a green vegetable and a glass of white wine. <br />
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-138509776333221572013-04-02T04:44:00.000-07:002013-04-02T04:44:46.797-07:00Arugula and Nectarine Salad with PistachiosSince I can remember, I have loved the taste of nectarines. Their smooth, brightly freckled skins encase succulent fruit that tastes like summer melting in your mouth. As soon as the weather turns warm, my husband and I look forward to making this simple salad. We made it for first time this year for Easter. Serves 4. Enjoy!<br />
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Ingredients:<br />
1.5 Tbs. balsamic vinegar<br />
1.5 Tbs. canola or grapeseed oil<br />
3 cups baby arugula<br />
2 medium nectarined, chopped<br />
1/4 cup shelled pistachios<br />
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Mix together vinegar and oil in the bottom of a large bowl. Add chopped nectarines, and stir to coat.<br />
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Add baby arugula and toss. Sprinkle pistachios over the top, and serve.<br />
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com1tag:blogger.com,1999:blog-4003607106261417308.post-6407745681035304102013-03-30T09:26:00.000-07:002013-03-30T09:26:25.006-07:00Tart Lemon Squares<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Happy Saturday! I took pictures of these lovely lemon squares on Thursday, but could not bring myself to post a dessert on Good Friday. Made with real lemons, these lemon squares are a brightly colored departure from the usual brownies and chocolate chip cookies. The tart lemon filling complements the crisp, buttery crust. Makes 9 large or 16 small squares.<br />
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Crust:</div>
1 cup flour <br />
1/2 cup (1 stick) softened butter<br />
1/4 cup confectioners (powdered) sugar<br />
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Filling<br />
1 cup sugar<br />
1/4 cup fresh lemon juice (from 2 lemons)<br />
1 tsp. lemon zest<br />
2 Tbs.flour<br />
2 eggs<br />
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Preheat the oven to 350. In a medium bowl, mix together crust ingredients. Stir until the mixture forms a dough-like texture, and you can form a ball with in. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdyntWrer5E_SEKO56HAYt8S6tHgK96uhrM9KWVns7W2Xa6XtXRRqHVxhOucPJyA1IjrTKxnziDjLPE3aEhO87VKw3cjo9IamM4XqRvtgjEJOe77uyJRWgze4Cwd65TJAP12PMWIVCog/s1600/0327131946b.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdyntWrer5E_SEKO56HAYt8S6tHgK96uhrM9KWVns7W2Xa6XtXRRqHVxhOucPJyA1IjrTKxnziDjLPE3aEhO87VKw3cjo9IamM4XqRvtgjEJOe77uyJRWgze4Cwd65TJAP12PMWIVCog/s1600/0327131946b.jpg" height="150" usa="true" width="200" /></a></div>
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Pat the dough into the bottom and about 1 inch up the sides of an ungreased 8 by 8 inch square pan. Bake the crust at 350 for about 20 minutes.</div>
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While the crust is baking, mix the filling. Beat eggs with sugar until they become a pale, fluffy yellow. Add flour and baking powder, and continue to stir. Add lemon juice and zest, and stir for about 1 more minute. <br />
Pour filling onto the hot crust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQ6JUjHjqqSnN2bp8htgCgWoAAbndrQ6wg_7YR8eNNieSt7zTe9tbzde5UEzG4l4vbcWh05rDAtfiDcJbqoxQYcOeCmEFWvI6StEI0Gp_QlXkm1EdEj6Np7yj6EQtRPiQ6Q3WrOxu7WY/s1600/0327132018b.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQ6JUjHjqqSnN2bp8htgCgWoAAbndrQ6wg_7YR8eNNieSt7zTe9tbzde5UEzG4l4vbcWh05rDAtfiDcJbqoxQYcOeCmEFWvI6StEI0Gp_QlXkm1EdEj6Np7yj6EQtRPiQ6Q3WrOxu7WY/s1600/0327132018b.jpg" height="150" usa="true" width="200" /></a></div>
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Bake at 350 for about 25 more minutes, or until the top is slightly browned. Allow to cool for 1 to 2 hours, then cut into squares and serve. Unlike with most bar cookies, I actually prefer the edge or corner pieces of these!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO8hlWcGJ0XW2z17GZ5NO6QIWh0Kx8x1DvXnkUlg8SDDzK3F2P9dxc4V5QhMUddAkjkyVJdzKd3NJjmcPje7_rZdqOPKNbN8UUMmA0_uN0_PviRPKP_laCdjZtn54YOsfvP_DHPkovMQ/s1600/0327132109c.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO8hlWcGJ0XW2z17GZ5NO6QIWh0Kx8x1DvXnkUlg8SDDzK3F2P9dxc4V5QhMUddAkjkyVJdzKd3NJjmcPje7_rZdqOPKNbN8UUMmA0_uN0_PviRPKP_laCdjZtn54YOsfvP_DHPkovMQ/s1600/0327132109c.jpg" height="150" usa="true" width="200" /></a></div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-38955122095419811222013-03-27T04:56:00.000-07:002013-03-31T18:53:42.297-07:00Tangy Fried ApplesJust to be clear, these are a side dish, not a dessert. They are sweet and have a great cinnamon taste, and the apple cider vinegar serves two purposes - it changes the way the apples cook, and they cause the apples to have a two-dimensional taste that really pops. <br />
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3 large Golden Delicious apples, cut into thick slices (about 2 pounds)<br />
2 Tbs. apple cider vinegar<br />
3 Tbs. butter<br />
1/4 cup sugar<br />
1/2 tsp. cinnamon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9u1lxB788xHr2IXyCHsO56sh8gKD4vAVh4SuN7XVvld2hrLbBSIcCsFikmkzjGLk_kNhJo4n9er5rUfhBqCDImOo6CeAt_1CalPh1SjmMTHSUlacIcqoK-PHDarpzFMEke2jiG8DPdts/s1600/0312131938.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9u1lxB788xHr2IXyCHsO56sh8gKD4vAVh4SuN7XVvld2hrLbBSIcCsFikmkzjGLk_kNhJo4n9er5rUfhBqCDImOo6CeAt_1CalPh1SjmMTHSUlacIcqoK-PHDarpzFMEke2jiG8DPdts/s1600/0312131938.jpg" height="240" usa="true" width="320" /></a></div>
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Directions:</div>
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Slice apples and place in a medium bowl. Toss with vinegar to coat. Melt butter in a small metal pot over medium heat. Place apples in a bowl and cook for 10 minutes, stirring frequently. </div>
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Add sugar and cinnamon and cook for another 10-15 minutes, stirring frequently, until apples have softened and the liquid has thickened slightly. Serve warm.</div>
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Shown here with pork chops.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-12322878465513637892013-03-25T04:50:00.002-07:002013-03-25T04:50:48.320-07:00Smoked Salmon SlidersYesterday I attended my friend Michael's annual Spring potluck brunch. I had to wear a thick sweater because it doesn't quite feel like spring yet here in Kentucky, but it was great to relax and catch up with friends. I wanted to share with you what I brought - one of my favorite brunch items - smoked salmon sliders. Lots of people love smoked salmon on a bagel, and these provide it in a delightful finger food option. These are appropriate for any season. Makes 12 sliders.<br />
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Ingredients:<br />
12 mini bagels<br />
1 8 oz. package cream cheese<br />
1 4 oz. package smoked salmon<br />
1/4 cup copped red onion (optional)<br />
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Slice bagels if not pre-sliced. Unwrap salmon and cut into 12 pieces. Spread each bagel half generously with cream cheese. Place a piece of salmon on the bottom half of each bagel. Top with red onion, and then with top half of bagel. Serve or refrigerate.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-55625365105177175482013-03-23T13:18:00.001-07:002013-03-23T13:21:13.264-07:00Pesto Goat Cheese spreadThis is an appetizer that is very easy to whip up in 5 minutes and store in the fridge. It has a creamy, savory flavor. I invented this a few years ago out of what I had in the fridge, and I liked it enough to recreate it many times. <br />
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Ingredients:<br />
1 4 oz. log goat cheese, softened<br />
1 Tbs. store-bought pesto<br />
2 Tbs. have cream<br />
Crackers for serving<br />
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Unwrap goat cheese into a small mixing bowl. Mix in pesto.<br />
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Mix in cream and stir until smooth. Cover and refrigerate at least one hour. (You can skip this step if you are in a hurry, but I recommend it because it allows the flavors to blend). Serve with crackers or toast points.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-5202057191240198242013-03-22T04:53:00.002-07:002013-03-22T04:53:52.020-07:00Compromise CookiesI'm home! Had a great time in Atlanta, but so happy to be back in the Bluegrass state! <br />
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When my husband and I first got together, the relationship was great, but I knew there was one issue that would be difficult to resolve. He was an oatmeal cookie kind of guy and I was a chocolate chip kind of girl! I created a new cookie with an oatmeal base, dark chocolate chips and walnuts. This cookie is the perfect compromise...crisp on the edges, chewy on the inside, great oatmeal texture, and satifies your chocolate craving. It has a little bit of cinnamon to accentuate the dark chocolate, and has a lovely chocolate-vanilla-cinnamon aftertaste. This is sure to be a cookie that members of your family can compromise on too! Makes about 4 dozen.<br />
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Ingredients:<br />
1 cup (2 sticks) butter, softened<br />
3/4 cup granulated sugar<br />
3/4 cup packed light brown sugar<br />
2 eggs<br />
1 tsp. vanilla<br />
1 and 1/4 cup flour<br />
1/2 tsp. cinnamon<br />
1 tsp. baking soda<br />
3 cups old-fashioned rolled oats<br />
1 cup chopped walnuts<br />
1 1/4 cup dark chocolate chips (I recommend Ghirardelli 60% chips)<br />
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Preheat oven to 375. Mix flour, cinnamon, and baking soda together in small bowl and set aside. Using a mixer or a fork, cream butter, both sugars, and vanilla until slightly sluffy. Add eggs and continue to mix. In 3 or 4 batches, add flour mixture, stirring after each batch. Add oats in several batches and mix until incorporated. Add walnuts and chocolate chips and stir to distribute.</div>
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Drop in rounded tablespoons onto ungreased cookie sheets and bake at 375 for 9 minutes, or until cookies are slightly browned around the edges. Remove from cookie sheet, then cool before eating.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-77547894352011810402013-03-19T04:10:00.000-07:002013-03-19T04:10:21.127-07:00AtlantaHello! I am in Atlanta for a work conference. I am having a great time, meeting other actuaries from around the nation and Canada. I will return on Thursday and will get back to cooking and posting on Friday. Since I started the blog just a couple of weeks ago, I've been having an awesome time cooking the foods, taking the pictures, and sharing my favorite foods here with all you other Modern Janes (and Modern Joes too)! I just wanted to let you know I am on vacation this week, and definitely not losing interest. I have many ideas of things to share over the next few months, so stay tuned!Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-81032696061278655422013-03-16T08:39:00.002-07:002013-03-16T18:49:12.201-07:00Steak SaladYay, it's Saturday! <br />
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If you're like me, you are debating whether you want to go out for dinner tonight, or make something at home. Last night my husband Dave and I stayed home and made one of our favorites - steak salad. This salad is a careful mixture, combining the flavors of crunchy vegetables, tart balsamic vinegar, creamy blue cheese, tender steak, and tender steak. It is also a great balance of nutrients. This recipe serves 2 for a great date night at home dinner, but can easily be doubled or tripled to serve more.<br />
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Ingredients:<br />
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Dressing:<br />
1 Tbs. balsamic vinegar<br />
1 Tbs. vegetable oil<br />
(if your vinegar is not very sweet, you may want to add 1 tsp. sugar)<br />
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Salad:<br />
3 cups torn baby greens<br />
1/2 cup grape tomatoes<br />
1 cucumber<br />
1 Tbs. vegetable oil<br />
3/4 lb. steak tips, or steak cut into 1-inch cubes<br />
1/2 cup red onion slices<br />
2 oz. crumbled bleu cheese<br />
1 tsp. balsamic vinegar<br />
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Peel cucumber. Cut into quarters. Scoop out seeds with a spoon, and then slice. Place in bowl with dressing, and stir to coat. (This pickles the cucumbers ever so slightly.) <br />
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Meanwhile, heat oil in a pan over medium-high heat. Add steak tips and cook for 5 minutes. Add onion slices to pan, and cook for another 5 -10 minutes, stirring occacionally.When steak appears to be cooked thoroughly, add the 1 tsp. vinegar to the pan. Cook for 2 minutes, stirring frequently. Remove pan from heat.<br />
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Add lettuce and tomatoes to salad bowl, and toss salad to coat with dressing. Place the salad onto dinner-sized plates. Top with crumbled bleu cheese. Put warm steak mixture on top of salad, and serve immediately. </div>
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Tastes great with a glass of red wine!</div>
Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-35607697056089329492013-03-15T05:11:00.000-07:002013-03-15T05:11:17.803-07:00Fabulous BrowniesHappy Friday!<br />
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These brownies really are all that! They have a deep, complex chocolate flavor, are moist and chewy, and will truly delight your palate. They are adapted from a Cook's Country recipe I found and fell in love with a couple of years ago. Unlike with other brownies, you will have had your fill after just one because the chocolate is so satiating. They are good to bring to a picnic or other gathering because brownies are something everyone likes, and these ones are so far above average. One of my actuary (math nerd) coworkers tried them and said "Carol, I have an equation that I use to evaluate brownies. It's the amount of chocolatey fudgy goodness, divided by the number of square inches of the brownie. Your brownies maxed this equation out"! I couldn't have said it better! Make these and find out for yourself. Makes 20 squares.<br />
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Ingredients:<br />
1/2 cup (1 stick) butter<br />
2 1 oz. squares Baker's unsweetened chocolate<br />
5 1 oz. squares Baker's semi-sweet chocolate<br />
3 Tbs. unsweetened cocoa powder<br />
3 eggs<br />
1 1/3 cup sugar<br />
1 cup flour <br />
2 tsp. vanilla<br />
1/2 cup chopped walnuts<br />
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Preheat oven to 350. Remove eggs from refrigerator so they can warm to room temperature. In a small saucepan over low heat or in a double boiler, melt butter and chocolates together. When melted, remove from heat and stir in cocoa powder until smooth. Allow mixture to cool for 20 minutes. <br />
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Beat eggs lightly in a medium-sized mixing bowl. Add sugar and stir until light yellow and slightly fluffy. Gradually stir in chocolate mixture.</div>
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Add vanilla, then stir in flour in 3 or 4 batches. Add walnuts if using. Line an 8 by 8 inch baking pan with foil, and butter the foil. Pour batter into the pan, and smooth the top with a spatula.</div>
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Bake for 35 minutes, or until a toothpick poked into the center comes out clean. Cool for 2 hours on a cooling rack, then cut into squares and serve. Do not add frosting - it's just not needed.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com1tag:blogger.com,1999:blog-4003607106261417308.post-9837762827732104682013-03-14T04:29:00.002-07:002013-03-14T04:29:13.138-07:00Pork chops cooked with shallots and beerPork chops have been one of my favorites since childhood. These are tender and flavorful.. The beer blends nicely with the pork flavor, and the caramelized shallots add a nice touch. These make a good weeknight meal, but are good enough to make when company comes over as well.<br />
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Ingredients:<br />
2 Tbs. oil<br />
3 large or 6 small shallots, sliced about 1/4 inch thick<br />
2-4 pork chops<br />
1 12 oz. bottle Lager-style beer<br />
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Heat oil in a large skillet over medium-high heat. Arrange shallot slices in the bottom of the pan. Place the larger slices towards the center of the pan. <br />
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Cook shallots for 2 minutes. Then add shallots to the pan, and pour 3/4 cup of the beer over them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqehUVCLwgwgJqohe15ZXsZUpbSaxkTD-Q8EodnOrOMiZqWqh3Xzvu1zoSO2OGUtNBXzqbVv2Tadco3FHHV3V-D77eASnObDTdR36_e-vtxalHQG4ZR9xjPUgdCMTkIkL9EVIfChKokOg/s1600/0312131928b.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqehUVCLwgwgJqohe15ZXsZUpbSaxkTD-Q8EodnOrOMiZqWqh3Xzvu1zoSO2OGUtNBXzqbVv2Tadco3FHHV3V-D77eASnObDTdR36_e-vtxalHQG4ZR9xjPUgdCMTkIkL9EVIfChKokOg/s1600/0312131928b.jpg" height="320" psa="true" width="240" /></a></div>
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Cook shallots for 10 minutes on each side. Add more beer if you see that there is no liquid visible in the pan. Continue to cok until pork chops are done. You may need to cut into centers of chope to see if they are done. When pork chops are cooked to your liking, remove them from the pan.<br />
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Add 1/4 cup more beer to the shallots in the pan. Continue to cook, stirring frequently, until visible liquid has cooked away, and the shallots have begun to turn a light brown color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQNg7OLbBKfbUVWMyz-f1yor41ZCocEdHIMysCFNDbTqOuDfdSwQIze2MmPtHGduAZXC76BU8myz9C5hqbav5BbGFSpL2KQk5QFpj_Y6pmaJTUc6ub0sWz6-cLNoKXHrA7z_EFwAm2ko/s1600/0312132013b.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQNg7OLbBKfbUVWMyz-f1yor41ZCocEdHIMysCFNDbTqOuDfdSwQIze2MmPtHGduAZXC76BU8myz9C5hqbav5BbGFSpL2KQk5QFpj_Y6pmaJTUc6ub0sWz6-cLNoKXHrA7z_EFwAm2ko/s1600/0312132013b.jpg" height="320" psa="true" width="240" /></a></div>
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Remove from heat, and serve pork chops with shallots. Barbecue sauce tastes great on these!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_p2g52OKFd1cC6XlOUEHBMd3mQCad4Fvv2DE5gvfe_g2iGIoV6QrqUFl0IsloItluWNMkZx7zxiSbkCsU96T_bC778tYigBAh8oWP7_rPGUyKyBKdYGBtMNcuAXooKIS1BSRabAz43tc/s1600/0312132018.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_p2g52OKFd1cC6XlOUEHBMd3mQCad4Fvv2DE5gvfe_g2iGIoV6QrqUFl0IsloItluWNMkZx7zxiSbkCsU96T_bC778tYigBAh8oWP7_rPGUyKyBKdYGBtMNcuAXooKIS1BSRabAz43tc/s1600/0312132018.jpg" height="320" psa="true" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQgjjMTcaxfdsHL8XS7oYjKKG1EtVZRcIB-uB-Z40hFo23YEX2hiWgx-HHFnQvl_M_acjoaxosCo0ss74SXCxdnNzEMYEBO6hUfD1lqo0WVWHhoMnV9M90X8GFf8H4Zv4L2LsK4R-Dio/s1600/0312132018d.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-62536038386998144502013-03-12T02:38:00.000-07:002013-03-12T02:38:41.261-07:00Cheddar BiscuitsThese biscuits are a New England favorite. I first tried them a few years ago when I lived in Connecticut, and they are a childhood favorite of my husband's. They are easy to make, light, fluffy, and have a good cheese flavor. They go well alongside many foods, and are easy to throw together when you want a quick homemeade bread to serve. Makes 1 dozen. <br />
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Special equipment required: pastry blender. If you don't have one, I recommend it as an affordable investment. It costs only around $10, and will come in handy for many baking projects.<br />
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Ingredients:<br />
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1 and 3/4 cups all-purpose flour<br />
1 Tbs. baking powder<br />
1/2 tsp. salt<br />
4 Tbs. butter (1/2 stick), cut into pieces<br />
1 cup milk<br />
1/2 cup shressed sharp cheddar<br />
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Preheat oven to 450. Mix together flour, baking powder and salt in a mixing bowl. Add butter. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu6dWByje0tIb3JmZyhH0_5JwnKuGkzsmhPFkiyKv8qOcfUZWl9QUmpGC9MQeDkAvQNzN80rW6VmCHZGV0u93lmzIGXWDNV4hePTUx06oa1EsmrUn14EqBQklHDIJerzT6jsGPfRNqTA/s1600/0309131811.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu6dWByje0tIb3JmZyhH0_5JwnKuGkzsmhPFkiyKv8qOcfUZWl9QUmpGC9MQeDkAvQNzN80rW6VmCHZGV0u93lmzIGXWDNV4hePTUx06oa1EsmrUn14EqBQklHDIJerzT6jsGPfRNqTA/s1600/0309131811.jpg" height="240" psa="true" width="320" /></a></div>
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Cut butter into flour mixture with a pastry blender until the mixture resebbles small peas. Dig out a small 'well' in the center of the mixture, and add milk all at one time. </div>
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Stir together until the mixture becomes doughy. Stir in cheese until evenly distributed. </div>
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Drop in large spoonfuls onto a greased cookie sheet. Bake for 12 to 14 minutes, or until slightly brown around the edges. Let cool for 5-10 minutes, then remove from sheet and serve. Store leftovers in the fridge.</div>
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Shown here with vegetable soup.</div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0tag:blogger.com,1999:blog-4003607106261417308.post-22583825758199224592013-03-10T09:36:00.000-07:002013-03-10T09:36:17.585-07:00Vegetable soupI absolutely love homemade soup. This vegetable soup is packed with tasty vegetable flavor and easy to cook. Great for lunch or dinner. I use beef broth, but substituting vegetable broth will make it fully vegetarian. This soup can easily be stored in the fridge for several days and reheated, but it is best to let the pot cool down before putting it in the fridge. Makes 6 servings.<br />
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Ingredients:<br />
1 Tbs. vegetable oil<br />
2 cups (1 can) beef broth<br />
1 can Italian-seasoned diced tomatoes<br />
1.5 cup carrots, cut into bite-sized pieces<br />
1.5 cup celery, cut into bite-sized pieces<br />
1 cup coursely chopped white or yellow inion<br />
1 cup cut green beans, fresh or frozen<br />
3 o4 4 medium red potatoes, cut into bite-size pieces<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFgEXwLG3uiIHAaRRnPhhAm2baf3KIxNTMpDh3pXaNsP6D4wybj4NQsiJP4oc3UlJE86iuOl2D3KaLARXiASuvJZqCNrr15QUQduUombarvAl2Q10pvDrp6JaVNgQCp-i8k6oboxxaus/s1600/0309131548.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFgEXwLG3uiIHAaRRnPhhAm2baf3KIxNTMpDh3pXaNsP6D4wybj4NQsiJP4oc3UlJE86iuOl2D3KaLARXiASuvJZqCNrr15QUQduUombarvAl2Q10pvDrp6JaVNgQCp-i8k6oboxxaus/s1600/0309131548.jpg" height="320" jsa="true" width="240" /></a></div>
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Heat oil in a large pot over medium-high-heat. Add onions, carrots, and celery, and saute for 5 minutes.<br />
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Add beef broth and tomatoes, and bring to a boil. <br />
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Then add 3 cups of water, and bring to a rolling boil. Add green beans and potatoes, and boil for 15 minutes. Turn off heat, but leave pot on the stove. Cover the pot, and let stand for at least 10 minutes. Serve hot. </div>
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Anonymoushttp://www.blogger.com/profile/18339663238916602703noreply@blogger.com0