tag:blogger.com,1999:blog-87734602058402124502024-02-19T00:30:37.078-08:00Mama Szasz is Cookin' NowAnonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8773460205840212450.post-35841506287552823002013-09-01T08:46:00.000-07:002013-09-01T08:46:20.040-07:00FRESH PEACH PIE . . . . There's just nothin' like homemade pie!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF0FwPens6d7xQTYi0NuXW4LprkRNDH8KqsaE5_FLyqidh8E95FdDBXuCeY2lLH_G91Gcl91-WgonusruTbnveisC1wl8Q5gmnVZt9Z0EBJURcHx3Fm7h1nVF4OAz51wE1nipmlopv1o/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF0FwPens6d7xQTYi0NuXW4LprkRNDH8KqsaE5_FLyqidh8E95FdDBXuCeY2lLH_G91Gcl91-WgonusruTbnveisC1wl8Q5gmnVZt9Z0EBJURcHx3Fm7h1nVF4OAz51wE1nipmlopv1o/s200/008.JPG" width="133" /></a><br />
For more great recipes, visit the <a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Mama Szasz Is Cookin' Now</a> website!<br />
<br />
Well our magic peach tree has done it again! This tree, nearly dead when we saved it from the scrub pile & planted it, produced so many peaches in its second summer it could barely hold them up.<br />
<br />
This year's harvest made Peaches Cardinal, Lavender Peach Butter, Peach Jelly (which didn't set, so I'm going to give my first try at re-working it), & best of all . . dun-dun-da-dunnnnn . . PEACH PIE! Actually two pies, only because I made waaaay too much filling & had to quickly put together a second one. But no problem, there is never a shortage of takers when it comes to pie.<br />
<br />
I tried a new recipe for the crust &, surprisingly, it turned out as tasty as my old stand-by crust. But my old stand-by is soooo much easier to prepare, so for the second pie I went back to using it. I'll show you both recipes here & you can choose which one works best for you.<br />
<br />
For a peach pie, you don't want to prepare the filling too soon. Peaches are such a soft fruit that they will produce too much juice before they go into the oven if mixed with the other ingredients ahead of time. So start with the crust:<br />
<br />
<br />
<span lang="EN"><strong>Hand-mixed Butter Pie Crust</strong><br />
<br />
1 1/3 cups cold butter<br />
4 1/4 cups all-purpose flour, divided<br />
1 1/2 teaspoons salt<br />
1/2 to 3/4 cup ice-cold water<br />
<br />
<b>(simple instructions in bold print)</b>(more detailed instructions in plain print)<br />
<br />
<strong>1.) Cut the butter into the flour & salt.</strong><br />
Stir the flour & salt in a large bowl. Cut the butter into ½” cubes & put it in the bowl with the flour. Using a pastry cutter (or a fork if that’s all you have - but it takes a lot longer) mix it in with slicing motions until you are left with pea size crumbles.<br />
</span><div style="text-align: center;">
<span lang="EN"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMSDVs2Dwo06gbUNDy7yVhAgTQakWBIwD9rSGOejn2zyBGAJULL3lO7qOVagPUfn_FgRqoRhPu0IBwOUkWJDSlwJA8v4FQJj07T3uEDom_i70F4aK53Dj0l-ADZbMTZwAHQsRMRS9e78/s1600/011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMSDVs2Dwo06gbUNDy7yVhAgTQakWBIwD9rSGOejn2zyBGAJULL3lO7qOVagPUfn_FgRqoRhPu0IBwOUkWJDSlwJA8v4FQJj07T3uEDom_i70F4aK53Dj0l-ADZbMTZwAHQsRMRS9e78/s200/011.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggazgwQiAzAuZ0WbE97X6JXOew8pP8QFLQ3U2NWr-Lu62wuj_BICMEedbqZP-Z59s0SbtvQsihkmKHwa6EXK3RyFm8Gg8D8DpwGPsXx7Q5Tb6XDvGH4iSzxkOPJTXDcdGfnsKrYtDABVc/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggazgwQiAzAuZ0WbE97X6JXOew8pP8QFLQ3U2NWr-Lu62wuj_BICMEedbqZP-Z59s0SbtvQsihkmKHwa6EXK3RyFm8Gg8D8DpwGPsXx7Q5Tb6XDvGH4iSzxkOPJTXDcdGfnsKrYtDABVc/s200/010.JPG" width="200" /></a></span></div>
<span lang="EN">
<strong></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkMjrksxsK_6pm1GtS3QlPevRLHn0UkMC91U12XiLXMy7c66XtQL13Ki50p1f2wchBV1AMDUUjtXXmYLncSnQFYbdja-YqrKx4sFNYyiRs_CBSzS_-DS0LD_8VEdVyd0Usx4FS_nrRfg/s1600/012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkMjrksxsK_6pm1GtS3QlPevRLHn0UkMC91U12XiLXMy7c66XtQL13Ki50p1f2wchBV1AMDUUjtXXmYLncSnQFYbdja-YqrKx4sFNYyiRs_CBSzS_-DS0LD_8VEdVyd0Usx4FS_nrRfg/s200/012.JPG" width="200" /></a><strong>2.) Slowly add water, stirring until dough begins to pull away from sides.</strong><br />
Put a few ice cubes in a 1 cup glass measuring cup & fill it with cold water. While stirring the flour/butter crumbles with a wooden spoon, pour in about ¼ cup of the water, then just a tablespoon more of water at a time, until the spoon doesn’t seem to stir it anymore, only push it around the bowl.<br />
<br />
<strong>3.) Split dough in half & chill 15 minutes.</strong><br />
Make a ball out of each half, flatten slightly into a disk & wrap each half in plastic wrap. Put them in the frig for only 10 to 15 minutes, any longer & you’ll have to put some muscle into rolling them out.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGVvD7N_EZct4bPiFfzEgWXLHqpDVncqRP8A2ILO5LBWjZrhiSU1LgQIOHt8x5dHc2Vz74McxH9E7vigyjp35rV0z2qXnqpGJ2nmTlxS4m50fXl0k63njEcKR5w60oExH5W4vQLMEEZM/s1600/015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGVvD7N_EZct4bPiFfzEgWXLHqpDVncqRP8A2ILO5LBWjZrhiSU1LgQIOHt8x5dHc2Vz74McxH9E7vigyjp35rV0z2qXnqpGJ2nmTlxS4m50fXl0k63njEcKR5w60oExH5W4vQLMEEZM/s320/015.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfqAO5Zlmd4hqtvjb8u9fSevCouSl-B12xVZ63BUPoV2a0wsmUkU6TPKUozQK0GNfLkUKB8_rBCMIHc8MkUpX0RC87ZOz3mkwzL2FV2yoVtKVQY2OeunDX6CYkkIOgwh4-8Fe6aQ5h-0/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfqAO5Zlmd4hqtvjb8u9fSevCouSl-B12xVZ63BUPoV2a0wsmUkU6TPKUozQK0GNfLkUKB8_rBCMIHc8MkUpX0RC87ZOz3mkwzL2FV2yoVtKVQY2OeunDX6CYkkIOgwh4-8Fe6aQ5h-0/s320/013.JPG" width="320" /></a><br />
<br />
<br />
<br />
<div style="text-align: center;">
<strong>During this down time you can go ahead to the filling preparation</strong></div>
<div style="text-align: center;">
<strong>& blanch, peel, pit & slice the peaches.</strong></div>
<br />
<br />
<strong>4.) Roll out bottom crust on a lightly floured surface & place in pie plate. Roll out the top crust, cover it lightly with the plastic wrap & go on to mix the filling.</strong><br />
Pie crust use to scare the crap out of me. But I’ve learned a few tricks over the years, & now it’s very rare that the dough will end up flung into the pond in the back yard. So let me share them with you:<br />
<br />
<div align="CENTER">
<strong>Slow Down Mama!</strong></div>
If you’re in a hurry, go buy a pre-made pie crust from the freezer section. Rolling out a pie crust is like blowing a bubblegum bubble. If you blew a bubble as fast as you could, the thing would split & pop all over - same thing with pie crust. Easy, smooth, slow movements will allow the elasticity of the dough to stretch & grow with fewer cracks.<br />
<br />
<div style="text-align: center;">
<a href="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcRM2MccZT_JjdvdzXjOAsfqCamzHY6kbKzh3N9mr4hLE549UkAS" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="rg_i" data-src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcRM2MccZT_JjdvdzXjOAsfqCamzHY6kbKzh3N9mr4hLE549UkAS" data-sz="f" name="Sm4FcP1HQ6nw8M:" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcRM2MccZT_JjdvdzXjOAsfqCamzHY6kbKzh3N9mr4hLE549UkAS" style="height: 134px; margin-top: 0px; width: 134px;" /></a><strong>Mama In The Middle</strong></div>
Most of us just automatically roll our rolling pin from the edge of the dough disk closest to us, all the way across to the far side. Nope. I think I actually read it in a book (maybe The Secret Life of Bees?) that you should always roll from the center of the dough out to the edge. So I tried it, & dang if it didn't work!<br />
<br />
<div style="text-align: center;">
<strong>Flours for Mama</strong></div>
Most recipes say "on a lightly floured surface". This use to make me crazy! I'd "lightly flour" the surface, only to end up with the dough all stuck to the counter top or to the rolling pin. First, if your dough is super sticky, it has too much water in it. Just work in a little more flour with the spoon or use your hands. But remember, the more you work any dough, the tougher it gets; which is good for pasties, but not pies. When you're ready to roll, follow the process I use:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xm6ttKHNMguqAA7eeIX8xqWnyj5WuBQeqMwsa5rzXu7-bCYDlK_jTWj-b-4MrFoG9TrC1OLg06dd7oXgxjC6X6eZJY7e-mzUOUKgmQEgCCq5_KdcxSRT3PQQLUEklYcqVjy_qHbuwIA/s1600/pie+1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xm6ttKHNMguqAA7eeIX8xqWnyj5WuBQeqMwsa5rzXu7-bCYDlK_jTWj-b-4MrFoG9TrC1OLg06dd7oXgxjC6X6eZJY7e-mzUOUKgmQEgCCq5_KdcxSRT3PQQLUEklYcqVjy_qHbuwIA/s1600/pie+1.png" /></a>1.) Sprinkle flour over your work surface.<br />
<br />
2.) Pick up a small handful of flour & rub it all<br />
over the dough disk you just took out of the frig.<br />
<br />
3.) Get another scoop of flour & rub it all over your<br />
rolling pin.<br />
<br />
4.) Roll the dough, from the center out, until the<br />
disk is about 6" in diameter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPuPzCQHYp1r5qGM3vMjnJNA1tdWekLqUBaKDDjVSV6ZC5QLBkD_EB8iXYhltywSEmBJtGY-1SD4qQiR-q2jM69Hcep0Qj6Yfaq8n4nFYRe6mhQD5YdqVNHD_pFGt1v_DaKdxshRariA/s1600/pie+2.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/AVvXsEgMPuPzCQHYp1r5qGM3vMjnJNA1tdWekLqUBaKDDjVSV6ZC5QLBkD_EB8iXYhltywSEmBJtGY-1SD4qQiR-q2jM69Hcep0Qj6Yfaq8n4nFYRe6mhQD5YdqVNHD_pFGt1v_DaKdxshRariA/s1600/pie+2.jpg" /></a><br />
<br />
<br />
<br />
5.) Get another small scoop of flour & rub it on the<br />
top of the dough.<br />
<br />
6.) Pick up the dough, spread the flour around on<br />
the work surface, rub some flour on the bottom<br />
of the disk & flip it over onto the work surface.<br />
<br />
7.) Roll it out from the center until it is about 2" bigger than your pie pan.<br />
<br />
8.) Use this folding & unfolding method to lift it into the pie pan. Done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39YEkeSzUv3u3VcBFMGUNVeS3vXtf55gFLQGY2VYqVWKQ37d8_PGIIngQoI4g3rP423DxaZQwjdyNWKXcL9NKKRGUXHCGvK5jbGIkaOaUu49KbRAoy4HI0w0qcPfK1F-yvJSqvq8WaHk/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39YEkeSzUv3u3VcBFMGUNVeS3vXtf55gFLQGY2VYqVWKQ37d8_PGIIngQoI4g3rP423DxaZQwjdyNWKXcL9NKKRGUXHCGvK5jbGIkaOaUu49KbRAoy4HI0w0qcPfK1F-yvJSqvq8WaHk/s320/017.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDPUNDz0IFknVR0pdQjeErhbcBkmo0plallGMKo8qDStrXMtFEXll_sprYBpLtMEzkUsQCglrrHiKH4WT_mj2mDpApPkl8OEBuY2iiXINtbEsLoPAId1t_PNkY-FKsdBYnXHNciXaiIE/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDPUNDz0IFknVR0pdQjeErhbcBkmo0plallGMKo8qDStrXMtFEXll_sprYBpLtMEzkUsQCglrrHiKH4WT_mj2mDpApPkl8OEBuY2iiXINtbEsLoPAId1t_PNkY-FKsdBYnXHNciXaiIE/s320/018.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVO8w2TJN_AF4XL9FJVliYFdhC2Jw_YUp-DpBYJ6Od5003MIFE4FYVYGOnUdyExO5MgNe5YoFcMCS4ewjX8jzJAzypIYE3WovcNvP-WYiMxkdCSyyt_yU0v7MtWQy7V9CklNfvP-HP88/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVO8w2TJN_AF4XL9FJVliYFdhC2Jw_YUp-DpBYJ6Od5003MIFE4FYVYGOnUdyExO5MgNe5YoFcMCS4ewjX8jzJAzypIYE3WovcNvP-WYiMxkdCSyyt_yU0v7MtWQy7V9CklNfvP-HP88/s320/019.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxhnXyhM6S-mavLda0zBiJnPm0k66tsslb2F85I3w1FJMbObGhMm29oi6XqgItajr1uYjg7IGGKBFpigM0yM2ft3lG_87YaEgDbv8Ny-2-CNpowqjwtosFLU-e_NIsIWDC0CjrIMQxV8/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxhnXyhM6S-mavLda0zBiJnPm0k66tsslb2F85I3w1FJMbObGhMm29oi6XqgItajr1uYjg7IGGKBFpigM0yM2ft3lG_87YaEgDbv8Ny-2-CNpowqjwtosFLU-e_NIsIWDC0CjrIMQxV8/s320/020.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWsvxFfGPsZq3p1TuDJWRH0DHFI6cfWjPrLg5pWXemfWk9I_5eMmzpmClqS-CTVxVzBdA9e9iDEYRTQNY2SG8W-K7gTSnED0OoBA2mL66iAI1glwHmwh0JH7dGHH-Kgz9M9ES3h_4ROw/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWsvxFfGPsZq3p1TuDJWRH0DHFI6cfWjPrLg5pWXemfWk9I_5eMmzpmClqS-CTVxVzBdA9e9iDEYRTQNY2SG8W-K7gTSnED0OoBA2mL66iAI1glwHmwh0JH7dGHH-Kgz9M9ES3h_4ROw/s320/021.JPG" width="320" /></a></div>
<br />
<br />
<br />
<div style="text-align: center;">
<strong>Now you're ready for the filling:</strong></div>
<div style="text-align: center;">
<strong></strong> </div>
<div style="text-align: center;">
</div>
<span lang="EN"> <u>8 large</u> fresh, ripe peaches (about 4 lb.)</span><br />
<span lang="EN"> 1/2 cup firmly packed light brown sugar<br />
1/3 cup granulated sugar<br />
1 tsp. ground cinnamon<br />
1/8 tsp. salt<br />
<u>1/4 cup</u> flour<br />
1 1/2 tblsp. butter, cut into pieces <br />
1 large egg, beaten<br />
1 1/2 tblsp. granulated sugar<br />
(don't forget to buy vanilla ice cream too!)</span> </span> <strong>1.) Preheat oven to 425°.</strong><br />
<br />
<br />
<strong>2.) Blanch, peel & pit the peaches. Cut into 1/2" slices.</strong><br />
Set a large pot of water (1/2 full) on to boil. Drop the peaches in, wait about 30 seconds & scoop them out, dropping them into a big bowl of ice water. This usually makes the skins just slip right off - though for some reason, this didn't do the trick on my magic peach tree peaches, so I had to use a potato peeler - go figure? Then cut them in half, pull out the pit & slice them.<br />
<br />
<span lang="EN"><strong>3.) Stir together with brown sugar, sugar, cinnamon, salt, & flour. Spoon peach mixture into pie crust in pie plate, and dot with 1 1/2 Tbsp. butter.</strong> (Do not make mixture ahead or it will become too juicy.)<br />
<br />
<strong>4.) Carefully place remaining pie crust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve</strong> (I'll show you a way to use them below)<strong>. Crimp edges of pie & cut vents into the top crust.</strong><br />
<strong></strong><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span lang="EN"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCinG0jR8bx3liAH47dFuVgsSCK5qr8UwOfhs6sLTWqXy-Qak5xq709l-zQunaWJhQor-HSkxAadcV0ca7oAtHLIKQfUw_TiO7HcHJSyoS5QCa_OWWM-YhP9I7hegAySt4vdry4DCqukI/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCinG0jR8bx3liAH47dFuVgsSCK5qr8UwOfhs6sLTWqXy-Qak5xq709l-zQunaWJhQor-HSkxAadcV0ca7oAtHLIKQfUw_TiO7HcHJSyoS5QCa_OWWM-YhP9I7hegAySt4vdry4DCqukI/s320/022.JPG" width="320" /></a></span></div>
<span lang="EN">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kCzvbW1C4LZmq9lC447euhoLsDWwgsZAOhXeU_iWfpz7syOAwZ19eCLgugKCUubFcV-H2ost7flO8ctTog32XGFhTcCmyoZcTI0UDFGbr-DxdZOTYxgjarO_iUcs371FmCPmTWaJywg/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kCzvbW1C4LZmq9lC447euhoLsDWwgsZAOhXeU_iWfpz7syOAwZ19eCLgugKCUubFcV-H2ost7flO8ctTog32XGFhTcCmyoZcTI0UDFGbr-DxdZOTYxgjarO_iUcs371FmCPmTWaJywg/s320/024.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtPnzxyKDKRI7fYcVzomhvjj-Y2P3NpHoJK4g73tzxLRF2rqjXIF-IEEaDz_q04SCYcP1IdjqUPirBMC2laSNKKTjufCgCTpSjeo_Otkf5UEw4yXXyPO5DGDMUmn_rM04UAKNEpvGRsY/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtPnzxyKDKRI7fYcVzomhvjj-Y2P3NpHoJK4g73tzxLRF2rqjXIF-IEEaDz_q04SCYcP1IdjqUPirBMC2laSNKKTjufCgCTpSjeo_Otkf5UEw4yXXyPO5DGDMUmn_rM04UAKNEpvGRsY/s320/025.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKo8Qr5uMwFiNGsfsx1rWQImuJxcmYoTAAPcGaz8DxuBm_tFdkHNy7qXP9j3GDnMY6h48v-GqIb3ELPAOM-LaKCtbYYWcekZTZNC7d8JYlRiSWmdaY6AnLdmfRYUk_8xMdFFJIM2-B98/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKo8Qr5uMwFiNGsfsx1rWQImuJxcmYoTAAPcGaz8DxuBm_tFdkHNy7qXP9j3GDnMY6h48v-GqIb3ELPAOM-LaKCtbYYWcekZTZNC7d8JYlRiSWmdaY6AnLdmfRYUk_8xMdFFJIM2-B98/s320/026.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cB2EVd9K6zENNJZJC9SGtd7AV3YBhG-4IeKqf8k8M2IW3mRNFj9DD82JmEamismcK7bvyoBPqQQiwfAnlKzzZZUs4bbXPRqmTuA37bY2ow7xa03KrYcJ-D4CkZe7yKA3qaiR8kc3PPQ/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cB2EVd9K6zENNJZJC9SGtd7AV3YBhG-4IeKqf8k8M2IW3mRNFj9DD82JmEamismcK7bvyoBPqQQiwfAnlKzzZZUs4bbXPRqmTuA37bY2ow7xa03KrYcJ-D4CkZe7yKA3qaiR8kc3PPQ/s320/027.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
This crimped edging has a dual purpose: first, it looks pretty, & second, the pointed edges hold the crust above the top of the pie plate so your pie stays lifted into place.</div>
<br />
<br />
<strong>5.) Brush top of pie with beaten egg, sprinkle with 1 1/2 Tbsp. granulated sugar.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnQ_GCangk08LF5TKBOMVx2DS7nuckCWhyphenhyphen5KUrNq7HEn1WSbExftSaB9svMp8kD30vfbLQRvffjAAdQmgWlKpKcRdtX079psjKT4HbX_o_AJcRIh-SbcixgZBCF1PSmE7bTHTkctwGzw/s320/028.JPG" width="320" /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span lang="EN"></span><div class="separator" style="clear: both; text-align: left;">
<span lang="EN"><strong>6.) Bake on lower oven rack 15 minutes</strong> (at preheated 425°)<strong>. Reduce oven temperature to 375°; bake another 40 minutes, or until golden & juice is bubbling out of the top.</strong></span></div>
<span lang="EN">
<div class="separator" style="clear: both; text-align: left;">
<strong></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW53Uja-Z1LqXxCBUXOjW5I7TIAeacsV-l9Ph3F94ToPpoEyCMMTZKV90zXdB-c8j78ds4ML00B9EiQw7NG35XH0bCd8s_xWXiVxboAFNSsbT-3v4bTR5YRJF8Alw9iiNQcJ_MwB_MSZM/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW53Uja-Z1LqXxCBUXOjW5I7TIAeacsV-l9Ph3F94ToPpoEyCMMTZKV90zXdB-c8j78ds4ML00B9EiQw7NG35XH0bCd8s_xWXiVxboAFNSsbT-3v4bTR5YRJF8Alw9iiNQcJ_MwB_MSZM/s320/032.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Like I said, that was the new recipe I tried, & it was suuuuper good. But here is the recipe I've used for years, also way good, but a little easier if you happen to have a food processor:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<strong>EASY BUTTER PIE CRUST</strong></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
1 1/2 cups cold butter<br />
4 cups all-purpose flour, divided<br />
1 tsp. salt<br />
2 tsp. sugar<br />
1/2 to 3/4 cup ice-cold water<br />
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyv5etwIYSkERlUO96qd6WmtcTDZ6xZ5QvT_cZzxarBanD9BFIt5NzZ2H08iIa8HS9kFFa4n8tB1KO6lDM9OfnqFkK6r4Lpf2jzyLCYQfUJ-vEta7k3CfT-nG4A8WE0fAl4C1MXI3lyo/s1600/029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyv5etwIYSkERlUO96qd6WmtcTDZ6xZ5QvT_cZzxarBanD9BFIt5NzZ2H08iIa8HS9kFFa4n8tB1KO6lDM9OfnqFkK6r4Lpf2jzyLCYQfUJ-vEta7k3CfT-nG4A8WE0fAl4C1MXI3lyo/s200/029.JPG" width="200" /></a><strong>1.) This time, just put the ingredients (except the water) in the food processor & pulse a few times until you have your pea size crumbles.</strong></div>
<br />
<div style="clear: both; text-align: left;">
<strong>2.) Pour in the ice water, just a little at a time, while the processor is running, until it starts to pull away from the sides.</strong></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOUlhmyd1f7hC_LvHiLv0hiJr-P8TJlP2uYmaWFPdqkcjPS1YtNCbwS_GEQAxiOzccpl6pPpJc-Au5i9jenALy6D7igSzKWK4g8CHTqOWHV3xshS7kmEPg8mt5f4P9HMaL4TJaMl-zaQ/s1600/030.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/AVvXsEhFOUlhmyd1f7hC_LvHiLv0hiJr-P8TJlP2uYmaWFPdqkcjPS1YtNCbwS_GEQAxiOzccpl6pPpJc-Au5i9jenALy6D7igSzKWK4g8CHTqOWHV3xshS7kmEPg8mt5f4P9HMaL4TJaMl-zaQ/s320/030.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIHMsxpln5Er8yVhK6ehHgmulYAgaLGL9u3BhCXxo_pPsGZR1SOiArHJEyOref2CM6Utl1JWAVY1i5DAJFA9RJ09SsTt20PJHjpGJH6dEctFGgYhn9IeXK0R5NCVnZHqtKiWL85_ofnQ/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIHMsxpln5Er8yVhK6ehHgmulYAgaLGL9u3BhCXxo_pPsGZR1SOiArHJEyOref2CM6Utl1JWAVY1i5DAJFA9RJ09SsTt20PJHjpGJH6dEctFGgYhn9IeXK0R5NCVnZHqtKiWL85_ofnQ/s320/031.JPG" width="320" /></a></div>
<div style="clear: both; text-align: left;">
<strong>3.) Separate the dough into 2 balls, flatten slightly. Wrap them in plastic wrap, put them in the frig & go on with the recipe above.</strong></div>
<div style="clear: both; text-align: left;">
<strong></strong> </div>
<div style="clear: both; text-align: left;">
<strong></strong> </div>
<div style="clear: both; text-align: left;">
<strong></strong> </div>
<div style="clear: both; text-align: left;">
<strong></strong> </div>
<div style="clear: both; text-align: left;">
<strong>OK, now for the left over dough you cut off from the edges:</strong></div>
<div style="clear: both; text-align: left;">
<strong></strong> </div>
<div style="clear: both; text-align: left;">
This is something my mom use to do & I still can't resist this little treat. Just gather up the dough pieces & press them into a ball. Roll that ball into any old shape, about 1/4" thick. Brush it with melted butter & sprinkle it heavy with cinnamon-sugar.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiHlwLdmh4YPjidp78LiGPmW3hKYceXGAvODOfpv-l29e0-CNLf9EFn6u7UzvPv8QsUEwjJSXxbgIOQnko_-_eq2O7XePMIbOwquKxJK3qgL6iJcWpyAGUAN7jaZyCpDnt91_INkwPm4/s1600/pie+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiHlwLdmh4YPjidp78LiGPmW3hKYceXGAvODOfpv-l29e0-CNLf9EFn6u7UzvPv8QsUEwjJSXxbgIOQnko_-_eq2O7XePMIbOwquKxJK3qgL6iJcWpyAGUAN7jaZyCpDnt91_INkwPm4/s1600/pie+3.jpg" /></a></div>
<div style="clear: both; text-align: left;">
</div>
<div style="clear: both; text-align: left;">
</div>
<div style="clear: both; text-align: left;">
Cut it into squares or triangles or whatever, with a pizza cutter & put those on a cookie sheet. After the pie comes out of the oven, put this tray in for about 10 minutes.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJmAQHyhIRlegScOaD36FF7DAKAsls740s4iATctQAM2Hn4qNwlqR-yODN773XLDJlmiCSaMR8JJR-akr4b024Yw5s-j5boYd_Q9JZc7TLlulkoNkIBK4_12Ruf1C0cgxZJbZrpcNf_E/s1600/pie+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJmAQHyhIRlegScOaD36FF7DAKAsls740s4iATctQAM2Hn4qNwlqR-yODN773XLDJlmiCSaMR8JJR-akr4b024Yw5s-j5boYd_Q9JZc7TLlulkoNkIBK4_12Ruf1C0cgxZJbZrpcNf_E/s1600/pie+4.jpg" /></a></div>
<div style="clear: both; text-align: left;">
</div>
</span><br />
<div class="separator" style="clear: both; text-align: left;">
</div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-24480341738084323622013-08-30T13:00:00.004-07:002013-08-30T13:00:53.428-07:00GRAPE HARVEST 2013For more great recipes & info, visit my website too: <a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Mama Szasz Is Cookin' Now!</a><br />
<br />
<br />
We planted our grapevines about 5 years ago &, though they have produced fairly well, we've never harvested a single grape! Until this year. Ever year we would see the grape bunches ripening & be ready to harvest in a few days, only to find that the neighborhood squirrels took every last grape by the next day. At this point you would most likely hear Barna mutter, "Little fricking bastards," as he looks at the empty grapevines in our front yard - of course in a lovely Hungarian accent it doesn't sound quite so harsh.<br />
<br />
But this year, man, do we have grapes! Thanks to this year's presence of our Great Pyrenneese, Makwa. Little do the squirrels know, though, Makwa really only wants them to come down out of the trees & play with him. He'd probably let them have as many grapes as they want if they just spent some time rolling around the yard with him!<br />
<br />
With the intent of not wasting a single part of the harvest, as you make any of these recipes, don't throw out any drained juice or pulp. Keep it & I'll show you ways to use it all.<br />
<br />
<br />
<br />
First, I had so many grapes that I realized I would have more jelly than I could ever use, so I came up with a way to use lots of them with a quick & easy grape juice:<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>SIMPLE GRAPE JUICE</strong></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfY_GdUl4k3AtGBM5ENc_8TzNab2_ArZDgy1re5fFoN7LFkgZYPykp2ArHhyphenhyphenYxHfRCpmG0ryf7_iu4X6yJLt3Jix_4_YVsI0qF6QUbBBeIhavKnUGif1Dd2A1uQRblPiEnepdtNQJfr8/s1600/grape+juice.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/AVvXsEgqfY_GdUl4k3AtGBM5ENc_8TzNab2_ArZDgy1re5fFoN7LFkgZYPykp2ArHhyphenhyphenYxHfRCpmG0ryf7_iu4X6yJLt3Jix_4_YVsI0qF6QUbBBeIhavKnUGif1Dd2A1uQRblPiEnepdtNQJfr8/s1600/grape+juice.jpg" /></a></div>
<span lang="EN">In each sterilized quart jar, place:<br />
<strong> 1 ½ Cups grapes</strong></span><span lang="EN">
<span style="background-color: white;">(use wild or homegrown grapes - commercial</span><br />
<span style="background-color: white;">grapes are so sweet you'll only need to</span><span style="background-color: white;"> add ½ cup sugar</span></span><br />
<span lang="EN"><span style="background-color: white;">rather than ¾ cup. You can also use </span><span style="background-color: white;">green grapes)</span><br />
<strong> ¾ Cup sugar</strong><br />
<br />
Fill with boiling water.<br />
<br />
</span><br />
<br />
<span lang="EN"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe3ETfHMH9h-aWlrnUkqj4Xn95zQkhorYs3g6GFLnfMglSAy2y2z79Dlvw49iSGsNRldEa_N9qIHkE-dXCoe-qOPev4IHrKXfgHM7FJDlgY0wIB3sI6lFrtRmdxkWDvmVKUDBKNhbBbU/s1600/grape+juice+sugar.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe3ETfHMH9h-aWlrnUkqj4Xn95zQkhorYs3g6GFLnfMglSAy2y2z79Dlvw49iSGsNRldEa_N9qIHkE-dXCoe-qOPev4IHrKXfgHM7FJDlgY0wIB3sI6lFrtRmdxkWDvmVKUDBKNhbBbU/s200/grape+juice+sugar.png" width="200" /></a>
Stir the jars to mix in the sugar slightly, or it will clump on the bottom in the water bath. --------------------------------------------><br />
<br />
Lid & place in a boiling water bath for 25 min.<br />
<br />
To use: pour through a strainer into a pitcher to remove grapes & seeds. This is suppose to be a concentrate so more water might be necessary.<br />
<br />
</span><br />
<div style="text-align: center;">
<span lang="EN">I made 9 quarts of this & still had about 1000 pounds</span></div>
<span lang="EN">
</span><br />
<div style="text-align: center;">
<span lang="EN">of grapes left, so on I went with the grape jelly.</span></div>
<div style="text-align: center;">
<span lang="EN">
</span></div>
<span lang="EN"></span><div style="text-align: center;">
<span lang="EN"> </span></div>
<span lang="EN">
<div style="text-align: center;">
<br />
_________________________</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
</span><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif; font-size: large;">JIM & MYLISSA'S SPICED</span></strong></div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif; font-size: large;">WILD GRAPE JELLY</span></strong></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CLgCZmH1CV8uKrLzutvlhjNsY8SOnlpoRYkpAY3Q4_pcOY06kQUzqZ1bl5te4KJ62KMh9DLelYuZDghCWLmtDniLH7VUvsXN1G8NA829-HnqbcEKMSvmJFrE2fmd0N6V0HAbBxr47E0/s1600/grape+jelly.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/AVvXsEi7CLgCZmH1CV8uKrLzutvlhjNsY8SOnlpoRYkpAY3Q4_pcOY06kQUzqZ1bl5te4KJ62KMh9DLelYuZDghCWLmtDniLH7VUvsXN1G8NA829-HnqbcEKMSvmJFrE2fmd0N6V0HAbBxr47E0/s1600/grape+jelly.jpg" /></a>This recipe is named for two old farmer friends I met at a yard sale. Jim & Mylissa asked me to help pick their wild grapes one year &, in exchange for making them some jelly, they gave me all of the grapes. That grape harvest was full of stories & laughs, a great time of fellowship I will never forget. So, though both Jim & Mylissa have moved on to God's house, I think of them each time I make their jelly.<br />
<br />
<span lang="EN"> 4 ½ cups grape juice - this takes about 5 lb. grapes <br />
(wild or homegrown - commercial grapes are too sweet for this recipe)<br />
8 cups sugar<br />
1 tsp. Cinnamon<br />
1 tsp. Allspice<br />
1 tsp. Nutmeg<br />
3 oz. (one packet) liquid Pectin<br />
<br />
<strong>(simple instructions in bold print)</strong><br />
(more detailed instructions in plain print)<br />
<br />
<strong>1.) Heat grapes & extract juice using a stainer.</strong><br />
Place the grapes in a large pot over medium heat. Bring to a boil, stirring often. Simmer until most of the grapes have burst open, about 20 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgZOeBtIWOzRb7KA0SvjJbb3aRbXbLhm1CCV1GOAfICRPrE2esGHa_O4X4gZFmZyPG23rz6230hQI8kCX1LhumKncC2bcZf7huJKGUETaoR65G54CgLvzT79yyZzBv1ViFyHZXb1IPNs/s1600/grape+jelly+&+sugar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span lang="EN"><br />
Pour grapes into a strainer, over a large bowl to reserve the juice. Stir the pulp, scraping the bottom of the strainer to allow the juice to fall through. Press the pulp with a potato masher to release any un-burst grapes, & stir in strainer again to allow as much remaining juice to fall through as possible. Don't discard the pulp - feed it to the chickens OR use it to make the Grape Butter recipe below. If you prefer your jelly very clear, strain the juice a second time, but with a jelly bag or cheesecloth laid in the strainer & hang the bag until all of the juice has passed through.<br /><br />
<strong>2.) Mix measured juice, sugar & spices, bring to a hard boil. Stir in pectin, bring to a boil &</strong></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFWI1jX5Qr4dzkpr_-ukZeyfmfo3wB-w6bK67zi8ranLji7axzLFhue4Dtbyd5xyqQUXiidD8_rM7KVSmWIn_eZvU77_vvuCQmmOabS2YeanU-6fFNKaggaBYAxA6_bvZIYzv-bjxtZU/s1600/grape+jelly+%2526+sugar.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFWI1jX5Qr4dzkpr_-ukZeyfmfo3wB-w6bK67zi8ranLji7axzLFhue4Dtbyd5xyqQUXiidD8_rM7KVSmWIn_eZvU77_vvuCQmmOabS2YeanU-6fFNKaggaBYAxA6_bvZIYzv-bjxtZU/s1600/grape+jelly+%2526+sugar.png" /></a></strong></span></div>
<span lang="EN"><strong> hard boil for 1 minute.</strong> (If you have left over juice after measuring, but not enough to make another batch, see the notes below for ways to use it)<br />
A hard boil is a boil that, when stirred, continues to boil. Once the sugar has dissolved, you can bring the heat up to med/high to really get the boil going. When you're letting it hard boil for 1 minute, don't stir it, just let it boil. If it looks like it might boil over the edge of the pot, stir it a little to bring it down, or pull it carefully off of the heat for a few seconds if necessary.<br />
</span><br />
<span lang="EN"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gQ9pPrDiQU8SFTkRJ5Sl4-qFwDXxjdBN5nz3UdXTUdGKu9A5Q3Qfdw7ryrcx4AP_PVjKMo458BGc3QmgH0E8eg-pjgmiglCMqmOdHQ-_7SG9PUaC7pfY8aERIXmWxCPS__QGm5YM3SM/s1600/grape+jelly+pouring.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gQ9pPrDiQU8SFTkRJ5Sl4-qFwDXxjdBN5nz3UdXTUdGKu9A5Q3Qfdw7ryrcx4AP_PVjKMo458BGc3QmgH0E8eg-pjgmiglCMqmOdHQ-_7SG9PUaC7pfY8aERIXmWxCPS__QGm5YM3SM/s1600/grape+jelly+pouring.png" /></a><br />
<br />
<strong>3.) Can & water bath for 10 minutes.</strong><br />
Pour the jelly into sterilized canning jars, put the lids & rings on them & place the jars in a boiling water bath for 10 min.</span><br />
This should make about 4 1/2 pints of jelly.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: center;">
__________________________________</div>
<div style="text-align: center;">
</div>
<br />
<br />
<strong><span style="font-size: large;">For any grape juice you have left over, if not enough to make another batch of jelly, here are some ideas:</span></strong><br />
<br />
<span lang="EN"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9NhPR4kDva5KFT4NInJ4g6hvnD1go21UTwOuEefSZhYDvPgct9B7Vh_zPWLk6qXJm_O5dNtWfk-FvNWGzubIqsmV6ba72uLorNBluVQdXaaSZ7i9C6HwHANeNdx5Kv2uCa8TtfhNqww/s1600/grape+juice+glass.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9NhPR4kDva5KFT4NInJ4g6hvnD1go21UTwOuEefSZhYDvPgct9B7Vh_zPWLk6qXJm_O5dNtWfk-FvNWGzubIqsmV6ba72uLorNBluVQdXaaSZ7i9C6HwHANeNdx5Kv2uCa8TtfhNqww/s1600/grape+juice+glass.jpg" /></a>1.) Add some sugar to taste & drink it fresh (waaay better than store-bought grape juice)<br />
<br />
2.) Pour it over ice & mix half & half with 7-Up or Sprite (still may need a little sugar)<br />
<br />
<br />
<br />
<br />
3.) If you don’t think you will drink all of it within a few days, pour it in canning jars, lid it & boil it in the water bath along with the jelly, keeping it in the water bath 5 minutes longer than the jelly (total 15 minutes). Then just put it in the pantry & use it within a year.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjqOZxzvGw9zpy03fwGUwZ0ZBE9FiwscNxtItziq-oBBvYBiNp00u-xt-OvfPT3Tw-IRt0Rxh7JVL5prDsyHCWPHfAMOEGmXnZCs-OMhqFNGjfUjkb_KejJdxp3hmWdZ0FbEd0C0HiJ4/s1600/grape+juice+pops.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjqOZxzvGw9zpy03fwGUwZ0ZBE9FiwscNxtItziq-oBBvYBiNp00u-xt-OvfPT3Tw-IRt0Rxh7JVL5prDsyHCWPHfAMOEGmXnZCs-OMhqFNGjfUjkb_KejJdxp3hmWdZ0FbEd0C0HiJ4/s1600/grape+juice+pops.jpg" /></a>4.) Mix it with a little sugar & make old fashion<br />
ice cube tray pops. Or shmancy it up by mixing<br />
some honey with plain greek yogurt & layer it<br />
in the ice cube trays with the juice mixed with a<br />
little sugar. Yummers!<br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3njednFakjbWkuCGNiC-iLroJnl8ME1iEK1QXm6-cuU1gV7V6OdTisdvWZS9Kyy93ttEnMFoFEHJyTYxniEKZxm2_csCFySlUYFrDY2EEV7Ba1l-pHoEESzosehyOZPC9svALWANkJRM/s1600/grape+juice+pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3njednFakjbWkuCGNiC-iLroJnl8ME1iEK1QXm6-cuU1gV7V6OdTisdvWZS9Kyy93ttEnMFoFEHJyTYxniEKZxm2_csCFySlUYFrDY2EEV7Ba1l-pHoEESzosehyOZPC9svALWANkJRM/s1600/grape+juice+pops.jpg" /></a></div>
<span lang="EN">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN"></span><br /></div>
<span lang="EN">
</span><span lang="EN"> </span><br />
<span lang="EN">
5.) Or you can just put the left over juice in a Ziploc baggie & freeze it. Then you can add it to the juice you make the next time you’re preparing grape jelly or drink it or add it to some smoothie you're making or use it however you want.<br />
<br />
<br />
</span><div style="text-align: center;">
<span lang="EN">_________________________</span></div>
<span lang="EN">
<div style="text-align: center;">
</div>
<br />
<br />
<strong>Ok, now here is a great use for the grape pulp you're left with after straining out all the juice:</strong><br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif; font-size: large;">GRAPE BUTTER</span></strong></div>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMstmhe4XzZLl3B3r6eteer4Ago62f4_XUWB92f0hKVORql6n6_DztI_lkkqwH90oZlfdEJSVF4K4kT9XvKoMLmY3B4gAFRR_MfE-h0TKbOlDMxs43WaRSMsgyRUgTow8w16CCAkSKik/s1600/grape+butter.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMstmhe4XzZLl3B3r6eteer4Ago62f4_XUWB92f0hKVORql6n6_DztI_lkkqwH90oZlfdEJSVF4K4kT9XvKoMLmY3B4gAFRR_MfE-h0TKbOlDMxs43WaRSMsgyRUgTow8w16CCAkSKik/s1600/grape+butter.png" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="left" class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeCkx7tOfWlToGnWJn3sZ_S6HMG9fKf8LolozOW4CT45MaHS8NoSss9fjPw2_k47EC8RBsXfNmbFG4xOYOo0X43xb_nN9n5u6q6R4qgNCAJw80S2U0ZVCy2ipPhJBHa7A_S7C4fdxVEU/s1600/grape+butter+zucchini.png" imageanchor="1" style="clear: right; float: right; height: 136px; margin-bottom: 1em; margin-left: 1em; width: 204px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeCkx7tOfWlToGnWJn3sZ_S6HMG9fKf8LolozOW4CT45MaHS8NoSss9fjPw2_k47EC8RBsXfNmbFG4xOYOo0X43xb_nN9n5u6q6R4qgNCAJw80S2U0ZVCy2ipPhJBHa7A_S7C4fdxVEU/s1600/grape+butter+zucchini.png" /></a></div>
<br />
<span lang="EN">This recipe is actually intended to be made using apples & grapes, but since I happen to have an overabundance on zucchini, I figured out how to use zucchini in place of the apples. If you remember, I posted a blog for <a href="http://mamaszasz.blogspot.com/2013/07/did-someone-say-surprise-apple-crisp.html" target="_blank">Susanna's Surprise Apple Crisp</a>, who's surprise is that it is made with zucchini. So, I just followed the apple crisp recipe to turn the zucchini into apples, & then just followed my recipe for Grape Butter from there. Voila! Zucchini, Not Apple, Grape Butter . . .<br />
<br />
<span lang="EN"></span>(makes 4 pints)<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeCkx7tOfWlToGnWJn3sZ_S6HMG9fKf8LolozOW4CT45MaHS8NoSss9fjPw2_k47EC8RBsXfNmbFG4xOYOo0X43xb_nN9n5u6q6R4qgNCAJw80S2U0ZVCy2ipPhJBHa7A_S7C4fdxVEU/s1600/grape+butter+zucchini.png" imageanchor="1" style="clear: right; float: right; height: 136px; margin-bottom: 1em; margin-left: 1em; width: 204px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeCkx7tOfWlToGnWJn3sZ_S6HMG9fKf8LolozOW4CT45MaHS8NoSss9fjPw2_k47EC8RBsXfNmbFG4xOYOo0X43xb_nN9n5u6q6R4qgNCAJw80S2U0ZVCy2ipPhJBHa7A_S7C4fdxVEU/s1600/grape+butter+zucchini.png" /></a></span></div>
<span lang="EN">
<b><br />
</b>4 cups purple grape pulp (the left over pulp from making the juice for grape jelly) <br />
4 cups zucchini - peeled, de-seeded & chopped<br />
1 tsp. cinnamon<br />
½ tsp. nutmeg<br />
½ cup lemon juice <br />
4 ½ cups sugar - divided<br />
<br />
<strong>1.) Place the zucchini, cinnamon, nutmeg, lemon juice & 1/2 cup of the sugar in a medium sauce pan & simmer for 20 minutes.</strong><br />
If you're making this with apples you can skip this step - just peel, core & chop the apples, put them in a pot with about a cup of water (instead of the lemon juice), add the spices & move on to the next step.<br />
<br />
<strong>2.) Place the grape pulp in cheesecloth bag & put it in the pan with the zucchini, adding a little water if needed to nearly cover the zucchini & bag. Bring to a boil, simmer 20 minutes.</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW5N-D2-OtxiVx-QhRpdJIOh-9S3gi-a0tSrPWWdAI15KVfXxOYUYyVTV9NOG43llFaAT5xLJBvU-VBKiPGN6WZ-Xrs-FD0d5a5HZM2E6bNcB8rjgWXb6wwHb2A8X_9Wjim2AEjiryfA/s1600/grape+butter+pulp.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW5N-D2-OtxiVx-QhRpdJIOh-9S3gi-a0tSrPWWdAI15KVfXxOYUYyVTV9NOG43llFaAT5xLJBvU-VBKiPGN6WZ-Xrs-FD0d5a5HZM2E6bNcB8rjgWXb6wwHb2A8X_9Wjim2AEjiryfA/s1600/grape+butter+pulp.png" /></a>You can use piece of thin cloth to bag the grape pulp if you don't have cheesecloth - an old cloth napkin works in a pinch. Just lay the pulp in the center of the cloth, gather up the edges & tie it with a piece of string.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSm6hJFsJ5hw65DZtNiBiQllNEiQC-YUGFHllvhIrJDARC6l1zLLzmypBaaUnErj1dG8mx-cwtPQwudU_l8D5KErb-VsPRJdsdWv9HVA_TOSaMJSJxXmUONev_3Y_LO-VWm4B4iS3sGM/s1600/grape+butter+bag.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/AVvXsEgMSm6hJFsJ5hw65DZtNiBiQllNEiQC-YUGFHllvhIrJDARC6l1zLLzmypBaaUnErj1dG8mx-cwtPQwudU_l8D5KErb-VsPRJdsdWv9HVA_TOSaMJSJxXmUONev_3Y_LO-VWm4B4iS3sGM/s1600/grape+butter+bag.jpg" /></a><br />
<strong>3.) Drain, reserving the liquid.</strong><br />
Pour the contents of the pot (zucchini, juice, bag & all) into a strainer that is in a large bowl. Let it drain for about 15 minutes. I feed the grape pulp to my chickens & use the drained juice for the Grapell Jelly recipe below (that's Grape Apple Jelly, "Grape-le", "Grapell" - except it's made with zucchini that tastes like apple) :)<br />
<br />
<strong>4.) Blend the zucchini chunks in a blender.</strong><br />
I did it in 2 batches, adding about a ¼ cup of the strained juice to each to help it move in the blender.<br />
<br />
<strong>5.) Place the resulting zucchini pulp in a saucepan, add remaining 4 cups of sugar and heat to boiling, stirring often. Hard boil for 1 minute & remove from heat.</strong><br />
See the Grape Jelly recipe above (step 2) for an explanation of hard boil.<br />
<br />
<strong>6.) Pour into clean jars, lid them & place in a water bath for 10 min.</strong><br />
For water bath explanation see Grape Jelly recipe above (step 3).</span>Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-64214155001818717402013-08-24T07:38:00.000-07:002013-08-24T07:38:12.094-07:00APPLE-CINNAMON TORTILLA ROLL UPSYup, I've been away for a while. When family comes to town there's no way I'm spending time on the computer! Mom, Uncle Bruce, Auntie Bonnie, Robbie & Karen were all here for 4 or 5 days, & fun was had by all! Loads (& I mean LOADS) of food, front porchin', some Euchre (btw, Morphine Man Dan & I kicked ass <strong>again</strong>), thrift storin', & more food!<br />
<br />
On Monday, Karen & I are sitting in the waiting room of a doctor's office - shouldn't that be a joke or something? "A Yooper & an El Salvadorian walk into a doctor's office . . ." We're looking through magazines & we come across this idea & decide we had to stop & get the ingredients on the way home to give it a try:<br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: large;">APPLE CINNAMON TORTILLA ROLL UPS</span></strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfDd_xHgTBMauuoiYQS-_mFbujUrXivniF5z5sckSXIJ8FDwIaFe_iroRrr9ye-Me-LaD29kNQnyrEeTttA6PptP9aMGWpuKAzsKrWCfIfOOtp2j-JCn90KToXt22YaZ-Jg39jkTKuRk/s1600/churros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfDd_xHgTBMauuoiYQS-_mFbujUrXivniF5z5sckSXIJ8FDwIaFe_iroRrr9ye-Me-LaD29kNQnyrEeTttA6PptP9aMGWpuKAzsKrWCfIfOOtp2j-JCn90KToXt22YaZ-Jg39jkTKuRk/s1600/churros.jpg" /></a></div>
<br />
<br />
But Auntie Bonnie was in town, which means there wasn't much room for any more food in our stomachs, so we never got around to putting it together. However, last night I decided we needed a little something sweet after eating some of the 400 pounds of left overs Auntie Bonnie left behind & I finally took a try at this. I lost the recipe we stole from the waiting room, but it was a pretty simple idea so I decided to wing it. And, upon Jackson's suggestion, I served it with ice cream & honey. Which wasn't in the recipe as I remembered it, but a stellar idea nonetheless. Here is the recipe as I prepared it:<br />
<br />
<br />
1 can of Apple Pie Filling<br />
Cinnamon Sugar<br />
flour Tortillas<br />
Butter<br />
<br />
<br />
<strong>(simple instructions in bold print)</strong><br />
(more detailed instructions in plain print)<br />
<br />
<strong>1.) Warm the tortillas in the microwave. Place enough cinnamon sugar on a plate to cover it evenly.</strong><br />
This is just to soften them a bit, so they roll easier. I did only a few at a time so they don't start to cool & stiffen while I'm working on them. Maybe 3 at a time for 15 seconds.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPRAzG3G3cpam4LWpajhOJL6Q6qOT7KUWXZSUP8eE9jznO2fHf45tpNGVHAZe5bLojywkxhY5JTNsZ9v5S8HXKCEgxd0frt2HxhAXK2bwn7nE12xp9IuxbrPoXQY3_kMr1Eir9R3wVL0/s1600/churros+butter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPRAzG3G3cpam4LWpajhOJL6Q6qOT7KUWXZSUP8eE9jznO2fHf45tpNGVHAZe5bLojywkxhY5JTNsZ9v5S8HXKCEgxd0frt2HxhAXK2bwn7nE12xp9IuxbrPoXQY3_kMr1Eir9R3wVL0/s200/churros+butter.jpg" width="200" /></a><strong>2.) Spread a thin layer of butter on one side of the tortilla, flip it over, lay about 2 scoops of pie filling in a line on it, sprinkle it with some cinnamon sugar & roll it up.</strong><br />
This should leave the buttered side out to make the next step work well. And if you're not like me (I keep a large spice jar filled with cinnamon sugar in my cabinet for sprinkling on buttered toast) just mix some up using about 2 parts sugar to 1 part cinnamon. Next time I'm thinking to add a drizzle of honey inside the roll up too. Let me know how it turns out if you try it first!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EhuQwAOIOgZNlmK2OpWhgGlfVXldnZ9CYc5uKz3wBmNL2uvvSMVtpRPvvOrjd-yK26cqNWZ9hCwOLShhoakcI9In5YIL0ZX5k8uxxwCi-a6bybahnNdF5G2OuKVlshTKPtQXctEfwJc/s1600/churros+in+pan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EhuQwAOIOgZNlmK2OpWhgGlfVXldnZ9CYc5uKz3wBmNL2uvvSMVtpRPvvOrjd-yK26cqNWZ9hCwOLShhoakcI9In5YIL0ZX5k8uxxwCi-a6bybahnNdF5G2OuKVlshTKPtQXctEfwJc/s1600/churros+in+pan.jpg" /></a><br />
<br />
<strong>3.) Roll the rolled up tortilla in the cinnamon sugar on the plate & place it in a cake pan.</strong><br />
You can use a casserole dish or cookie sheet or whatever you have around the house. And just keep repeating this process until all of the pie filling is gone. Mine made about 10 roll ups.<br />
<br />
<br />
<strong>4.) Bake at 375 for about 12 minutes.</strong><br />
Just enough to heat them & give the tortilla a little crunch.<br />
<br />
I broke them in half & placed them in a bowl with a scoop of vanilla bean ice cream & drizzled it with honey - about 4 pounds of it for Jackson. And it must have been good because, though there were only 4 of us here, they were all gone by morning. Yummm.Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-59163046086792255942013-08-08T09:16:00.000-07:002013-08-08T09:16:15.734-07:00PEACHES CARDINAL . . . . 3 Ingredients - 15 minutes & done.See my website for more great recipes! <a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Mama Szasz Is Cookin' Now!</a><br />
<br />
Peaches are in season!! Don't you just love walking into the grocery store & seeing that big, beautiful display of fresh peaches? And this time of year, you can usually count on them being soft, sweet & juicy!<br />
<br />
Though in our back yard, we just happen to have a MIRACLE peach tree! A neighbor of ours, who we often deliver eggs to, works at a plant nursery. Once in a while she will pull in & give us some half dead plants they were going to throw away.<br />
<br />
I don't know about you, but I take it as a challenge when I see that dried up African Violet on the rack at Lowe's, on sale for fifty cents! Like a lost puppy, I take it home & feed it & love it back to good health. So these little gifts from our neighbor are a huge treat for me. When two summers ago, she pulled in with a dead peach tree sticking out of her little Toyota, I was elated!<br />
<br />
She had brought it home from the trash pile at work, planning to plant it herself, but then she forgot about it in her driveway for three weeks. Then my husband put it behind our garage - a no-man's-land, where all things unusable go to be forgotten about. So we forgot about it for a few weeks too! But, with never ending hope, in the fall we put it in the ground in our backyard & prayed. The next summer we were shocked to see it not only sprout leaves, then blossoms, but also fruit! And this summer is even better! The thing is so loaded with peaches we have to prop up the branches to hold the weight! And I loves me some fresh peaches, so here is a recipe that makes perfect use of them.<br />
<br />
This recipe happens to be one of my son's favorites, & mine too! Not just because it's so yummers, but because it only takes three ingredients & can be whipped up in just a few minutes!<br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: large;">PEACHES CARDINAL</span></strong></div>
<div style="text-align: center;">
<strong><span style="font-size: large;"></span></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjSPSRZ4uLh1nUcOyhBAqcUhUG2ObYq1Ho59z2bz6plz3YRwUHFV56CZIiqS-u2OKqxXzXC71asymrfdUHAPf9N9RWGgTdtWGtIuC2jvw1go5uHBHMFFFbJvbj44XtcOE3iMocH5X09U/s1600/Peaches+Cardinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjSPSRZ4uLh1nUcOyhBAqcUhUG2ObYq1Ho59z2bz6plz3YRwUHFV56CZIiqS-u2OKqxXzXC71asymrfdUHAPf9N9RWGgTdtWGtIuC2jvw1go5uHBHMFFFbJvbj44XtcOE3iMocH5X09U/s1600/Peaches+Cardinal.jpg" /></a></div>
<br />
<span style="font-size: large;"> 4 lg. peaches</span><br />
<span style="font-size: large;"> 11 oz. raspberries</span><br />
<span style="font-size: large;"> 2 tblsp. powdered sugar</span><br />
<br />
<strong>(simple instructions in bold print)</strong><br />
(more detailed instructions in plain print)<br />
<br />
<strong>1.) Blanch the peaches, peel & pit. Place the wedges into dessert glasses.</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDIFqH7l3jlzNOnWPU4V2O_mxmyuv17FP4l-I-KnNekgN9WDWINo5bZuNiP0DBJW4c2l-2C6DCzV78dU50CHQt51DP1S320FVsCvxjiIabcHwrxFb0ced2Ayb2wMUT_IDzg9klL0XX30/s1600/blanching+peaches.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDIFqH7l3jlzNOnWPU4V2O_mxmyuv17FP4l-I-KnNekgN9WDWINo5bZuNiP0DBJW4c2l-2C6DCzV78dU50CHQt51DP1S320FVsCvxjiIabcHwrxFb0ced2Ayb2wMUT_IDzg9klL0XX30/s1600/blanching+peaches.png" /></a>Drop the peaches (whole) into a pot of boiling water for 1 minute - this makes them a little softer & super easy to peel. If your peaches aren't so perfectly ripe, let them boil for about 10 minutes to soften them even more. Scoop them out & let them cool. Peel away the skin, cut them into wedges, removing the pit. As you cut them, let the wedges fall into some pretty serving glasses (4 martini glasses work great). At this stage, you can also can your peaches if you're overloaded with them: just simmer the wedges in water & sugar for about 20 minutes, place them in sterilized jars, covering them with the liquid, seal & boil in a water bath for 15 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dMlM6rhqOa31dYqPoRSBiS6qa6soYqg-9uIIqb2vYZeFWpTr0fxnLOElPkO7mU_St7ihOdEUe7Jo-gK2zpNkSs5MjpqA1mZ8dLl31yRnLs1Ivzdlp2v6vX2EDfJIQFBcXX4o8HnwVew/s1600/raspberry+sieve.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dMlM6rhqOa31dYqPoRSBiS6qa6soYqg-9uIIqb2vYZeFWpTr0fxnLOElPkO7mU_St7ihOdEUe7Jo-gK2zpNkSs5MjpqA1mZ8dLl31yRnLs1Ivzdlp2v6vX2EDfJIQFBcXX4o8HnwVew/s1600/raspberry+sieve.jpg" /></a><strong>2.) Puree the raspberries & sugar, strain out & discard the seeds & pour over the peaches.</strong><br />
I use a blender on puree & pour this through a mesh sieve to remove the seeds. Pour this over the peaches & you're DONE! Wham-bam-thank you ma'am!<br />
<br />
<br />
I've seen lots of variations to this recipe & tried a few. You can also simmer the peaches in the raspberry sauce & serve warm over ice cream. Or simply drizzle a little cream over the cold dish as it's prepared above. Adding a sprig of mint is a simple addition that will add loads of flavor & scent.Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-18684499044883026692013-08-06T11:21:00.000-07:002013-08-06T11:21:04.809-07:00EGGPLANT PARMESAN & KHACHAPURI . . . . . . That's yummy Georgian Cheese Bread!Well the tomatoes are really starting to pop out of the garden! Yeeaahh! Last year was terrible for tomatoes in Missouri, so I had none to can & squirrel away for the winter! This year we planted 48 tomato seedlings & every one of them is producing! I haven't canned any yet, so they are piled on my counter & in baskets & in the frig! Yesterday I decided I had to do something about it, so I picked a recipe that would, at least, use a fair amount of them.<br />
<br />
<div style="text-align: left;">
<strong> On the menu:</strong> <strong> EGGPLANT PARMESAN</strong></div>
<div style="text-align: left;">
<strong> &</strong></div>
<div style="text-align: left;">
<strong> KHACHAPURI</strong></div>
<div style="text-align: left;">
<strong></strong><br />
<br />
</div>
<div style="text-align: left;">
<span style="font-family: Arial;"><strong>For information on planting, growing & harvesting Tomatoes, click this link to view the gardening page of my website.</strong> </span><a href="http://triciaszasz.wix.com/mamaszasz#!gardening-tips/c1g15" target="_blank"><span style="font-family: Arial;">Mama Szasz Gardening Tips</span></a> </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<br />
<br />
I started earlier in the day with the Khachapui. This is a traditional food in The Republic of Georgia (between Russia & Turkey - not South Carolina & Alabama). Depending on what I'm serving it with, I may add other ingredients - like roasted garlic or herbs or stronger cheeses. Since it has to rise a couple times, just mix it in the afternoon & finish preparing it at dinner time. But, honestly, I've made this in a pinch, in about an hour: just mix it, let it rise, cheese it & pop it in the oven for 10 minutes - easy peasy.<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: large;">KHACHAPURI</span></strong></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVXZicfZI7ve5DDyKQbBkuiE1cSjOTLa-foWL-Rbr3UsxVQO3UcdN4-8u8mofBD6gjePnkcJaq4Zi981xjhjpfqYVhdjgCeCMb84rlI_LTELkvsLFFI5Pqk1ontVQZDf1DEtr3GC9Hb8/s1600/DSC_0358%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVXZicfZI7ve5DDyKQbBkuiE1cSjOTLa-foWL-Rbr3UsxVQO3UcdN4-8u8mofBD6gjePnkcJaq4Zi981xjhjpfqYVhdjgCeCMb84rlI_LTELkvsLFFI5Pqk1ontVQZDf1DEtr3GC9Hb8/s320/DSC_0358%5B1%5D.JPG" width="320" /></a></div>
<br />
1 pkt. dry active yeast<br />
7 tblsp. warm water<br />
1 2/3 cups flour<br />
3/4 tsp. salt<br />
<u>1 egg -</u> slightly beaten<br />
1/2 lb. mozzarella - shredded<br />
2 tblsp. butter - melted<br />
<br />
<strong>(simple instructions in bold print)</strong><br />
(more detailed instructions in plain print)<br />
<br />
<strong>1.) Sprinkle yeast & 1 tblsp. of flour over the water, stir & let stand until creamy.</strong><br />
This process activates the dry yeast. The water should be about body temperature but doesn't have to be exact: warmer water will give you a faster rising time, cooler water will slow it down. But it is important to not allow the water to be too hot. This will overheat the yeast & may prevent rising completely.<br />
<br />
<strong>2.) Place the flour & salt in a bowl, stir in egg & then yeast mixture to form a firm dough. Knead 5 minutes.</strong><br />
I usually take the easy way out & let my stand mixer & dough hook do the kneading for me, but this ball of dough is just too small, so I have to do it by hand. What you're trying to do here is blend the ingredients well & introduce some air pockets into the dough. Just keep your work surface & hands lightly floured.<br />
<br />
<strong>3.) Rise & punch down 2 or 3 times.</strong><br />
Allow to rise in a deep bowl, covered with a towel, in a warm place. After it doubles in size, flour your hands & press the center of the dough down with your fist. Gather the dough into a ball again, cover & let rise again. Repeat this 1 or 2 more times. This develops the flavor & texture of the finished bread.<br />
<br />
During this time you can go on with your day. Don't worry too much about over-rising or timing. I didn't continue with the next steps until the Eggplant Parmesan was in the oven for it's 30 minute bake time.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZQ21-FASPn0AF4svXuTPDaRxxFcISfo-EPDRbvT5Vjn-ZYv7sm1rFBLq5iALJUUOmo9vaiBvy3Yj62ZywYl7WdnTbSTLDUnIRMcG286iY2vPpfPXmh_Oc4vS5iDVyrmDJ74D60ctPSk/s1600/DSC_0352%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZQ21-FASPn0AF4svXuTPDaRxxFcISfo-EPDRbvT5Vjn-ZYv7sm1rFBLq5iALJUUOmo9vaiBvy3Yj62ZywYl7WdnTbSTLDUnIRMcG286iY2vPpfPXmh_Oc4vS5iDVyrmDJ74D60ctPSk/s320/DSC_0352%255B1%255D.JPG" width="320" /></a><strong>4.) Place the dough onto a lightly floured, parchment paper lined pizza pan & flatten into an 11" disk. </strong><br />
<br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong>Place the cheese in the middle of this disk (along with any other ingredients you want to add). </strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcw7QsGC9yt45D6VswtBs-ECZKgOEdocQXzy0hqal4wcm2SbomIGCSbk34xCanlVLw5QBPagGa2Glnm0tnI7HJVbBVzD-ujjhdkXUd5OFox3GLLxXKZw-fc-7eQP9mgn3KGwj0DKDaVUw/s1600/DSC_0353%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcw7QsGC9yt45D6VswtBs-ECZKgOEdocQXzy0hqal4wcm2SbomIGCSbk34xCanlVLw5QBPagGa2Glnm0tnI7HJVbBVzD-ujjhdkXUd5OFox3GLLxXKZw-fc-7eQP9mgn3KGwj0DKDaVUw/s320/DSC_0353%255B1%255D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<strong>Gather the edges into a topknot.</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrC_xludwww95U5iXunzGKy6Rg53rz_dKH1d1Fzmi3fMRWeTo5F-c95QRdej0vJv41ENDMIOjm-wJ_p3_1Ust5G0vdfeUsXh2fiLqwOsK3OodS1jOryLfbrpIGLsnXSEFqdzab2rcQFto/s1600/DSC_0354%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrC_xludwww95U5iXunzGKy6Rg53rz_dKH1d1Fzmi3fMRWeTo5F-c95QRdej0vJv41ENDMIOjm-wJ_p3_1Ust5G0vdfeUsXh2fiLqwOsK3OodS1jOryLfbrpIGLsnXSEFqdzab2rcQFto/s320/DSC_0354%255B1%255D.JPG" width="320" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmh_2r4wV7Tw_ZD1WGuIubgocfNWxECpOUD5URNgybs2Tzxy_ZqHTkZuMCWo_k-nfLm6izGmBZfHwkuA20imgYGcrqXD1dy5v8ha2L0_V-nNtJdO_HIVm6Q7LL1Hhcc5kH-aW_H33lRoQ/s1600/DSC_0355%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmh_2r4wV7Tw_ZD1WGuIubgocfNWxECpOUD5URNgybs2Tzxy_ZqHTkZuMCWo_k-nfLm6izGmBZfHwkuA20imgYGcrqXD1dy5v8ha2L0_V-nNtJdO_HIVm6Q7LL1Hhcc5kH-aW_H33lRoQ/s320/DSC_0355%255B1%255D.JPG" style="cursor: move;" unselectable="on" width="320" /></a><strong>Press the knot down & outward from the center, distributing the cheese evenly, into an 11" disk again. Cut slits across the middle & brush with butter.</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mwVK4mOYpTOXcigyPEk8LrDoaS5jcqMSFNJmHprrKk7d6R8waDEkwXXBZhW6CMrhGRw3lMVcjA36FuGmCJZnVLC5HJSfHq9yMwUs0CQZVHWye4AGt9-GEeX5TAPIKc0D5ykujXSBmJM/s1600/DSC_0356%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mwVK4mOYpTOXcigyPEk8LrDoaS5jcqMSFNJmHprrKk7d6R8waDEkwXXBZhW6CMrhGRw3lMVcjA36FuGmCJZnVLC5HJSfHq9yMwUs0CQZVHWye4AGt9-GEeX5TAPIKc0D5ykujXSBmJM/s320/DSC_0356%255B1%255D.JPG" width="320" /></a></div>
<br />
<strong>5.) Bake at 500 for 10 to 12 minutes until slightly golden.</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMr_EhaqtkIK85M1h1nsgPR7Yc7UNdfjT1ahyNLQh7yEMC8c52yxyb5-m-nCWoBxdt_bG_UlpDVAE3hLa601naFMhkqa1PTDS4oClPOsgF8adlD_leMqI-njPt8CvbyuHJGr_90qMLrc/s1600/DSC_0357%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMr_EhaqtkIK85M1h1nsgPR7Yc7UNdfjT1ahyNLQh7yEMC8c52yxyb5-m-nCWoBxdt_bG_UlpDVAE3hLa601naFMhkqa1PTDS4oClPOsgF8adlD_leMqI-njPt8CvbyuHJGr_90qMLrc/s320/DSC_0357%255B1%255D.JPG" width="320" /></a></div>
<br />
There may seem like a bit of work here, but really, without the rise time, there is only about 10 minutes prep. time & 10 minutes cook time. That's fast for bread, & especially FABULOUS cheesy bread like this!<br />
<div style="text-align: center;">
<br />
<br />
</div>
<div style="text-align: center;">
<strong></strong> </div>
<div style="text-align: center;">
<strong>EGGPLANT PARMESAN</strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnBtqn1kxAgb3izmbsUjDIWmVcGcO98TUZ8DNZ5XWmmLJg9Luzwk9uYgW36_C0H_LIhm1kAqKak0HS55UIjrjJQrYNbyPsaVgdGANN2ssjn4OfJai17SyNWkMFH3fGqMPdLTLd0As8XY/s1600/DSC_0359%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnBtqn1kxAgb3izmbsUjDIWmVcGcO98TUZ8DNZ5XWmmLJg9Luzwk9uYgW36_C0H_LIhm1kAqKak0HS55UIjrjJQrYNbyPsaVgdGANN2ssjn4OfJai17SyNWkMFH3fGqMPdLTLd0As8XY/s320/DSC_0359%255B1%255D.JPG" width="320" /></a></div>
<br />
2 eggplants (abt. 8" long, 5" in dia.)<br />
<u>3 1/4</u> <u>tsp</u>. salt - divided<br />
<u> 5 lb. </u>tomatoes<br />
1 1/2 cups olive oil<br />
2 cloves garlic - minced<br />
<u>hand</u>ful of fresh basil - chopped<br />
3/4 tsp. pepper<br />
1 cup flour<br />
5 eggs<br />
3 cups Panko (a type of bread crumbs)<br />
<u>1 cup</u> parmesan cheese - finely shredded & divided<br />
1 lb. fresh mozzarella - thinly sliced<br />
3 cups block mozzarella - shredded<br />
<strong></strong><br />
<strong>(simple instructions in bold print)</strong><br />
(more detailed instructions in plain print)<br />
<br />
<strong>1.) Slice eggplant into 1/4" circles, toss with 2 tsp. of the salt & drain for 15 minutes.</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJs-bXdBqd9XthNNXIcSJyD2yiZO9nkbrARmDW3ZxyUnod2IykensjjVteVmqCgGumI0NnzJeJORBc8WkfkB1MqYoVkI-7cref7vaNZeqRPoYkNNW2zy2pI_m3sYKvAIu6gb_R2U7HB_E/s1600/DSC_0340%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJs-bXdBqd9XthNNXIcSJyD2yiZO9nkbrARmDW3ZxyUnod2IykensjjVteVmqCgGumI0NnzJeJORBc8WkfkB1MqYoVkI-7cref7vaNZeqRPoYkNNW2zy2pI_m3sYKvAIu6gb_R2U7HB_E/s320/DSC_0340%255B1%255D.JPG" width="320" /></a>For this dish you can also slice the eggplant length-wise, it's a matter of preference. Sprinkling salt over eggplant slices before cooking them draws out the vegetable's moisture. It's a process known as "degorging". Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. In general, it's not necessary to salt smaller eggplants since they have fewer seeds than larger eggplants. So toss them with the salt & drain them in a colander placed in your sink to let them drain off any liquids.<br />
<br />
<strong>2.) Blanch the tomatoes. Peel, core & puree.</strong><br />
Bring a big pot of water to a boil & drop the tomatoes in (you may need to do this in batches depending on how big of a pot you have). When some of the tomatoes split their skin:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZV1MKH1e98AvM9NxFtyEP68JSg-qsAj0rV2ZF-pfVmVNIj0xKkDpJm2piB7akI2YeiGCHViBfH96DwHJXwu1kuVcZ56cc15gl8KBWtoIzsPYmfzHOpsX6Ix6ANcfXAMaYF26_xxaznqE/s1600/DSC_0336%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZV1MKH1e98AvM9NxFtyEP68JSg-qsAj0rV2ZF-pfVmVNIj0xKkDpJm2piB7akI2YeiGCHViBfH96DwHJXwu1kuVcZ56cc15gl8KBWtoIzsPYmfzHOpsX6Ix6ANcfXAMaYF26_xxaznqE/s320/DSC_0336%255B1%255D.JPG" width="320" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRgW4GByr1D0-RWw3Stb0cPRhA9OP9GG8LJ29Q8niqfvV_WikhIlVf3wYoNm5UtgOtBga90H49Ru-XxiAQLpxzUAU137eHrBULQ5vYFFjvnz33haqsoRZQMG6E9VK-PDYg-gXaTdX8Ng/s1600/DSC_0338%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRgW4GByr1D0-RWw3Stb0cPRhA9OP9GG8LJ29Q8niqfvV_WikhIlVf3wYoNm5UtgOtBga90H49Ru-XxiAQLpxzUAU137eHrBULQ5vYFFjvnz33haqsoRZQMG6E9VK-PDYg-gXaTdX8Ng/s320/DSC_0338%255B1%255D.JPG" width="320" /></a><br />
<br />
Use a slotted spoon to scoop out the ones that have split first. by the time you get those out, all the rest can be scooped out too - they don't ALL need to have split their skin. This should only take 2 or 3 minutes total per batch. This makes the skin super easy to slip off. Cut the stem area off (you know, the white-ish part that you don't like in your salad). Put the tomatoes in your blender & run them on puree until you have a kind of tomato juice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMm-0PqnAi6AFGu2dVKkFezuDMxQRDKAl7b7cyd08D13G86W83hIFOrlFHHagY4abKtp8Sea7N8z-isDEz2Lk9DCqkDbw5pXGKmu5xqXXyD1mugUfHA6Sm9w-ITK1bFWrE3f47PPGS4Q/s1600/DSC_0339%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMm-0PqnAi6AFGu2dVKkFezuDMxQRDKAl7b7cyd08D13G86W83hIFOrlFHHagY4abKtp8Sea7N8z-isDEz2Lk9DCqkDbw5pXGKmu5xqXXyD1mugUfHA6Sm9w-ITK1bFWrE3f47PPGS4Q/s320/DSC_0339%255B1%255D.JPG" width="320" /></a></div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDoE3iJDBZ_NniPEhdXjLIyg_uCQbgxcStJRlyIax2mm2ybxdmUcf5bhrfDygETgxO4jEj7xVsJ9zUzMDV2vIoCELo5BuE4AtdJp13fXrgPEYYSYAaBHVo6RXnT6Ob6OXrGlE5qJ9ws4/s1600/DSC_0341%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDoE3iJDBZ_NniPEhdXjLIyg_uCQbgxcStJRlyIax2mm2ybxdmUcf5bhrfDygETgxO4jEj7xVsJ9zUzMDV2vIoCELo5BuE4AtdJp13fXrgPEYYSYAaBHVo6RXnT6Ob6OXrGlE5qJ9ws4/s320/DSC_0341%255B1%255D.JPG" width="320" /></a><strong>3.) In a medium pot, sauté garlic in 3 tblsp. of the oil, add tomato puree, basil, 1 tsp. of the salt & 1/2 tsp. of the pepper. Reduce by half. (abt. 30 min.)</strong><br />
Reducing the sauce is done by simmering it over med./low heat, stirring occasionally, until a lot of the water steams off. I usually use the line the sauce makes on the pan to judge when the sauce is about half the size of what it started out as:<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJon_48_-oqN1FRG_cDMOcFXEucu9QtkHKQNyZ1ggTFi1TYUPVXvCH4hoL_6GeGInLKTRAlwB2f5_LqpM178PuqbLTYvqMEZ8Vt4AustS0xIae_H8EIwwl0_gR-zgP-ozCNYjbKfuKp-w/s1600/DSC_0345%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJon_48_-oqN1FRG_cDMOcFXEucu9QtkHKQNyZ1ggTFi1TYUPVXvCH4hoL_6GeGInLKTRAlwB2f5_LqpM178PuqbLTYvqMEZ8Vt4AustS0xIae_H8EIwwl0_gR-zgP-ozCNYjbKfuKp-w/s320/DSC_0345%255B1%255D.JPG" width="320" /></a><br />
You can also judge by how thick the sauce is when you stir it. When it feels like good thick sauce, it probably is good thick sauce. :) This isn't an exact science, & it's sometime a matter of preference too. Just make the sauce how YOU like it.<br />
<br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong>4.) Prepare 3 dipping bowls: 1-flour, remaining 1/4 tsp. salt & 1/4 tsp. pepper.</strong><br />
<strong> 2-beaten eggs.</strong><br />
<strong> 3-Panko & 1/3 cup of the parmesan.</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsZKPQibSw9ANE_klMk4i1h5gnYnvWHJxhxUIidr4vytM39h_hRFCiCIY0_VPGSoNgi1rc0CJkpekV6jPaUsB3D67UlfC1jc8ABLhm3wuSJxgw1mHzFJrom8WqPCia5ThTGL-PNnL9pg/s1600/DSC_0342%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsZKPQibSw9ANE_klMk4i1h5gnYnvWHJxhxUIidr4vytM39h_hRFCiCIY0_VPGSoNgi1rc0CJkpekV6jPaUsB3D67UlfC1jc8ABLhm3wuSJxgw1mHzFJrom8WqPCia5ThTGL-PNnL9pg/s320/DSC_0342%255B1%255D.JPG" width="320" /></a></div>
<br />
<strong>Dip the eggplant in this order. Fry the dredged eggplant in the remaining oil until golden.</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9-mn6xPPDONlmz8pnIQJKd5vmNorr41KrEX-tjIKuEJzEKsGeDK_Po-GFMFcevAmTTmK0s5eoOlnN0pJWTJgUHFufTHg8F4FbnFqmV4XWTbOkcFTMxeF5I8GnGzzaa2eLAZfC-kZEn8/s1600/DSC_0343%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9-mn6xPPDONlmz8pnIQJKd5vmNorr41KrEX-tjIKuEJzEKsGeDK_Po-GFMFcevAmTTmK0s5eoOlnN0pJWTJgUHFufTHg8F4FbnFqmV4XWTbOkcFTMxeF5I8GnGzzaa2eLAZfC-kZEn8/s320/DSC_0343%255B1%255D.JPG" width="213" /></a>Lay each eggplant piece in the flour 'til the surface is covered with the flour, dip it quickly into the egg, & then press each side into the breadcrumbs. I ran out of the bread crumbs during this process, so I just mixed up a little more. This may happen in your process, depending on how you do each step, you may run out of one bowl or another. No prob., just mix up more.<br />
<br />
<br />
Heat the oil in a large frying pan on medium heat. As you dredge each piece of eggplant, lay it in the heated oil. By the time you do this with enough eggplant pieces to fill the bottom of the pan (one layer), the first piece you put in is golden & ready to be flipped. Just repeat this process until you've cooked all of the eggplant pieces.<br />
<br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong>5.) Spread 1/2 cup of sauce in a 9x13 cake pan, then 3 layers of: eggplant</strong><br />
<strong> sauce</strong><br />
<strong> fresh mozzarella</strong><br />
<strong> shredded mozzarella</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzv9doyPQ_9v3_C-V3hBbF5wSspKmsGr-xVB_HFq9c9hpN4jRruW1ZQoZV44MgqY_-P01PWSCItGMwvDkp06kQivlRe-AJzodmB7O3oAXeGNJpZy4PVwgs884_sICrXf5Ry4XwwkLvcq4/s1600/DSC_0346%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzv9doyPQ_9v3_C-V3hBbF5wSspKmsGr-xVB_HFq9c9hpN4jRruW1ZQoZV44MgqY_-P01PWSCItGMwvDkp06kQivlRe-AJzodmB7O3oAXeGNJpZy4PVwgs884_sICrXf5Ry4XwwkLvcq4/s320/DSC_0346%255B1%255D.JPG" unselectable="on" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdu_JkUNsP6XdJU-h7MGoLaHzzwpu8E7TJRsh1rcwlLjMZl499YdITi5LWPZzmPBlLyvUWEN4NVoeK1uhlL3o2Xjtf6gH9UtN-aMePRPZ-_bEcRmK2NJxuc4fPTo27OUtm5pvsWkx3-pI/s1600/DSC_0347%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdu_JkUNsP6XdJU-h7MGoLaHzzwpu8E7TJRsh1rcwlLjMZl499YdITi5LWPZzmPBlLyvUWEN4NVoeK1uhlL3o2Xjtf6gH9UtN-aMePRPZ-_bEcRmK2NJxuc4fPTo27OUtm5pvsWkx3-pI/s320/DSC_0347%255B1%255D.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPYege3h-6tatc_1F2FT8LZNVhtKXs1mk9VuAeko1O9vl_-xkj0MO5tgyN7o9WpJAiCIXy99FSlxC1-iIouNdq-uYCUOD6o9Htt3MD47hvuthmXlxBcsy5M2oxqhzzPrh8QtT-23MDzY/s1600/DSC_0348%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPYege3h-6tatc_1F2FT8LZNVhtKXs1mk9VuAeko1O9vl_-xkj0MO5tgyN7o9WpJAiCIXy99FSlxC1-iIouNdq-uYCUOD6o9Htt3MD47hvuthmXlxBcsy5M2oxqhzzPrh8QtT-23MDzY/s320/DSC_0348%255B1%255D.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3i0h2Uw5iR7hrtDXIMNddhmidzFH1BfaXEgLYbk7tGs4X5ryhd8ZMNv07xDEQoOMQkIfzZS2iHeUuLLas_GOCgDD88KLBVz0eSMERtlWhIgtnG0iHCi2Oi2pwV6bIotaL3M76Vy4LoEk/s1600/DSC_0350%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3i0h2Uw5iR7hrtDXIMNddhmidzFH1BfaXEgLYbk7tGs4X5ryhd8ZMNv07xDEQoOMQkIfzZS2iHeUuLLas_GOCgDD88KLBVz0eSMERtlWhIgtnG0iHCi2Oi2pwV6bIotaL3M76Vy4LoEk/s320/DSC_0350%255B1%255D.JPG" width="320" /></a></div>
<br />
<strong>Top with remaining 2/3 cup of parmesan & bake at 350 for 30 minutes.</strong><br />
<br />
At this point I go back to step 4 of the bread recipe above. This way, the bread & main dish are done at about the same time & you get to serve the bread all hot & melty.<br />
<br />
<div style="text-align: center;">
Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-65769443700836352042013-08-02T08:21:00.001-07:002013-08-02T08:21:32.043-07:00SWEET POTATO GNOCCHI . . . . Yummers!<a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a><br />
<br />
Looking for something besides baked potatoes to go with dinner? This is a fast, pretty simple, option that will delight lovers of the sweet potato! A soft dumpling of comfort food, who's left overs will even keep your work lunch out of the same old boring.<br />
<br />
Gnocchi is an Italian style dumpling, usually served with any number of sauces. It is traditionally prepared with semolina or wheat flour, egg, cheese & potato. And if you're like me, you're probably wondering how to say Gnocchi. Well, you can serve on without fear. It's pronounced like "hockey", but with an "ny" in place of the "h". Click this link to hear how it should sound: <a href="http://www.youtube.com/watch?v=Vpi5PFJgDMQ" target="_blank">"Gnocchi"</a><br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: large;">SWEET POTATO GNOCCHI</span></strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi_udsAe9HOWp2XEDX3HmErH_CsMhQpZlJAGEzDFNFk0w7oE3Rj5DLNT6xQKxRpFJjwbjBSkXVTiuU5hKM2oFuBmz5uCY3zhbX3W5Amt5g99hN83K2XmphtiEaIsLx-ujAHRAvpd1a6Q/s1600/gnocchi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi_udsAe9HOWp2XEDX3HmErH_CsMhQpZlJAGEzDFNFk0w7oE3Rj5DLNT6xQKxRpFJjwbjBSkXVTiuU5hKM2oFuBmz5uCY3zhbX3W5Amt5g99hN83K2XmphtiEaIsLx-ujAHRAvpd1a6Q/s200/gnocchi+2.jpg" width="200" /></a></div>
<br />
3 med. size Sweet Potatoes<br />
2 med. Red Potatoes<br />
3 cups Flour<br />
1/3 cup Parmesan Cheese - finely shredded<br />
1 cup Watercress - finely chopped<br />
1 clove Garlic - minced<br />
4 tblsp. Butter<br />
<br />
<strong>(simple directions in bold print)</strong><br />
(more detailed directions in plain print)<br />
<br />
<strong>1.) Peel, cube, boil & mash potatoes.</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf30AtT6_NBSLYQVfP6CqjTGS8lTef6CYlQKTJ_PLWNhyphenhyphenCOfpsAQcESTE3rCxLHhclMQxFnEGY_fvWme_2I8im9sUdsabOCv7WeiTWUWSVQ8sVyosZvThUabGEeJu_vXxUxMfZI6q4O8/s1600/DSC_0291%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf30AtT6_NBSLYQVfP6CqjTGS8lTef6CYlQKTJ_PLWNhyphenhyphenCOfpsAQcESTE3rCxLHhclMQxFnEGY_fvWme_2I8im9sUdsabOCv7WeiTWUWSVQ8sVyosZvThUabGEeJu_vXxUxMfZI6q4O8/s320/DSC_0291%255B1%255D.JPG" width="320" /></a>After peeling, cut the sweet potatoes & red potatoes into like size cubes. The size of the cubes doesn't matter, just make them all about the SAME size. This will allow for even done-ness for all of them. Boil them until a fork slides easily into the cubes. Drain them & mash them all together with a potato masher. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0P6KVmzF4fnElSaE_QtcPPCI-200jHMiNPC1w9mxxQqj3KJpl6Dh397jRKQ9zjo3j21JAz9dZRGWZVsDQTXhsvT9VySkPn270qS7WMJW5h0Iqp3aH-sa3Kb2SKr2MvyJIqEpv-WNg1eA/s1600/DSC_0292%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0P6KVmzF4fnElSaE_QtcPPCI-200jHMiNPC1w9mxxQqj3KJpl6Dh397jRKQ9zjo3j21JAz9dZRGWZVsDQTXhsvT9VySkPn270qS7WMJW5h0Iqp3aH-sa3Kb2SKr2MvyJIqEpv-WNg1eA/s320/DSC_0292%255B1%255D.JPG" width="320" /></a></div>
<br />
<br />
<strong>2.) Add flour, parmesan, watercress & garlic, & mix well.</strong><br />
Watercress is full of iron, vitamin C, antioxidants & a million other good-for-you things! It is the best for you when eaten raw, of course, but it has a bitter tang to it & is kind of spicy. So if eating it raw, mix it with more bland flavors. But cooked, it releases an almost flowery scent. You will find it in the produce area of your grocery store, usually by the parsley.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSoMl4F8u-dI5XvQvuZtpPjW6RP9gv_QL5dfyf9MCH5bIUgbp4O-simJ6H7U-octjuYmYz1BRbWbEAkIYjO-0jca3pr3EuGeApP4wK7mcpY1ihgn8QTv3OV80dCnWPq4sFPyG5Y2L5Jw/s1600/watercress.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/AVvXsEjnSoMl4F8u-dI5XvQvuZtpPjW6RP9gv_QL5dfyf9MCH5bIUgbp4O-simJ6H7U-octjuYmYz1BRbWbEAkIYjO-0jca3pr3EuGeApP4wK7mcpY1ihgn8QTv3OV80dCnWPq4sFPyG5Y2L5Jw/s1600/watercress.jpg" /></a><br />
<strong>3.) Form the mix into walnut size balls & drop in boiling water. Remove with a slotted spoon, when they float, & place them on a paper towel lined plate.</strong><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFL1jbabnbrNTeVL_vf7f8-trDXf39zluOcqfejRuZYbnUYJR0sfVSDh_3vRIWPBYHBABUChmtZfdyJfCcgtNunRODJd2d7KDNVnSjn3j_2x8nA1ZbFkW4Jza0OcDYBjqDjpyh2HIQyc/s1600/DSC_0294%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFL1jbabnbrNTeVL_vf7f8-trDXf39zluOcqfejRuZYbnUYJR0sfVSDh_3vRIWPBYHBABUChmtZfdyJfCcgtNunRODJd2d7KDNVnSjn3j_2x8nA1ZbFkW4Jza0OcDYBjqDjpyh2HIQyc/s320/DSC_0294%255B1%255D.JPG" width="320" /></a><strong>4.) Melt the butter in a large frying pan over medium heat, add gnocchi & give them a little roll around in the butter. Cook over medium heat, turning occasionally, until lightly golden on all sides.</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwxs_FxEg93-kIfwZ3JHnkQSG1c1d3LiFhH__cihbRxvpNZ6d0uZjAQuJENcH5N0nl9kKKMosKJytOs8xn1a0t9vmc3uzkl_eE88P5KuTI-7bofW8Ssvia7fzM7rJsO5i-VWFKFkZ_zQ/s1600/DSC_0297%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwxs_FxEg93-kIfwZ3JHnkQSG1c1d3LiFhH__cihbRxvpNZ6d0uZjAQuJENcH5N0nl9kKKMosKJytOs8xn1a0t9vmc3uzkl_eE88P5KuTI-7bofW8Ssvia7fzM7rJsO5i-VWFKFkZ_zQ/s320/DSC_0297%255B1%255D.JPG" width="320" /></a></div>
<br />
<br />
They're ready to serve! I just top them with some grated parmesan & chopped parley, & serve them along with whatever meat I'm cooking & maybe a salad. But they can also be served as a main dish, just top them with a tomato or cream sauce & your good to go.Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-56945867427139129242013-07-30T09:39:00.000-07:002013-08-01T14:14:08.452-07:00TOASTED PECAN POTATO CHIP COOKIES . . . . . . Salty Sweet Deliciousness!<a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a><br />
<br />
This recipe came simply out of need. Need for salty & sweet nummies, AND need to use up the crumbled up bottoms of the potato chip bags in my pantry. How many of you go to get the chips out of the cabinet, only to find this? ----------------------------------><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PuolS3zSntjo5t9IzRHkslwLQAUPXi_7Kan4t4vPhKFJKn2NbtlZV12_Kxe4HhLGZz1Xc7D6z6RIIiaFUWr7WkiEkTZAjpl6GkmBc8dOrrsekDw59Waf0nWIEA9Rt8s8o-mQsyk6vu0/s1600/DSC_0302%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PuolS3zSntjo5t9IzRHkslwLQAUPXi_7Kan4t4vPhKFJKn2NbtlZV12_Kxe4HhLGZz1Xc7D6z6RIIiaFUWr7WkiEkTZAjpl6GkmBc8dOrrsekDw59Waf0nWIEA9Rt8s8o-mQsyk6vu0/s200/DSC_0302%255B1%255D.JPG" width="200" /></a>Not a single, dip-able chip in the house! Though, I can't really blame anyone for not wanting to use the chip bits that you're left with after eating most of the rest of the bag. Really, who wants to try to grab a pinch-full of little chip bits & try to slide them through the dip with the tips of your fingers, getting dip all over the place? (Though you know you've all done it)<br />
<br />
So I came up with a recipe that will use these up. I suppose there's always Tuna Casserole to sprinkle them on, but I'm not looking for ordinary. These little puppies are so FABULOUS, you may want to take care when making them - make sure you have enough kids hanging around to eat some of them, so you won't end up gobbling up each & every one yourself!<br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: large;">TOASTED PECAN POTATO CHIP COOKIES</span></strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupolx2Pi1xlf0I01EsjcpENs22-xvuFnnSF8Hv-xu5tOSqU9-LEzKF_0OQsBSw0-9T08sk9o1LSohKcMdOIl6nUIVPChnWFyLweKSNGmJtL2g728kyZVOzeMz8pS-O2nT927TaCb5nZY/s1600/Potato+Chip+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupolx2Pi1xlf0I01EsjcpENs22-xvuFnnSF8Hv-xu5tOSqU9-LEzKF_0OQsBSw0-9T08sk9o1LSohKcMdOIl6nUIVPChnWFyLweKSNGmJtL2g728kyZVOzeMz8pS-O2nT927TaCb5nZY/s1600/Potato+Chip+Cookies+2.jpg" /></a></div>
<br />
2 sticks Unsalted Butter - softened<br />
3/4 cup packed Light Brown Sugar<br />
<u>3/4 cup</u> Sugar<br />
2 eggs<br />
1 tsp. Vanilla<br />
2 1/4 cups Flour<br />
1 tsp. Baking Soda<br />
<u>1/2 tsp.</u> Salt<br />
4 cups Potato Chips - crushed & divided<br />
1 cup Pecans - toasted & chopped<br />
(I'm thinking next time maybe I'll add chocolate chips!)<br />
<br />
<strong>(Simple directions are in BOLD print)</strong><br />
(more detailed directions are in plain print)<br />
<br />
<strong>1.) Cream the butter & sugars.</strong><br />
OK, let's talk creaming butter & sugar: It's a simple step, but more important than it may seem. Creaming creates air pockets in a recipe batter. This causes the food to rise, giving an airy, delicate texture. It is the same principle as yeast making bread rise. Creaming produces cakes and desserts that aren't dense, but instead light and airy.<br />
<br />
So start placing all the butter & sugars in a mixing bowl. Using a stand or hand held mixer, run it on medium speed just to get everything mixed. Then, scraping down the sides as necessary, keep the thing running until you see the mixture change color & become very "cream"-y.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N5bsO6pfV7g_Gde6nA47TYb8VhFQEX8K8wOvDQWpydmR4i-_xR8pDrbWvJ-HbQOq_KcFYg5gN43XDJnbFMpXSFts5G2oY_oQ-s2eHRn6fvxbhXwpAwxnnotP5vLOZtJ0dg52SVQ_H8c/s1600/DSC_0299%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N5bsO6pfV7g_Gde6nA47TYb8VhFQEX8K8wOvDQWpydmR4i-_xR8pDrbWvJ-HbQOq_KcFYg5gN43XDJnbFMpXSFts5G2oY_oQ-s2eHRn6fvxbhXwpAwxnnotP5vLOZtJ0dg52SVQ_H8c/s320/DSC_0299%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
"Mixed" Butter & Sugar</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-m_uA9VnEzi13Jj4BBN-djYtXECttUMTsyYCCdZyWX3PwiWVOYvPo4DDieySjdZluyw1-cjifSyYwEHMNhLfGCqsB1s2JTHhmtlE79VfhPkBDXtzI8Qcy8GVkcCkRLXFgarPOx_AxPE/s1600/DSC_0300%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-m_uA9VnEzi13Jj4BBN-djYtXECttUMTsyYCCdZyWX3PwiWVOYvPo4DDieySjdZluyw1-cjifSyYwEHMNhLfGCqsB1s2JTHhmtlE79VfhPkBDXtzI8Qcy8GVkcCkRLXFgarPOx_AxPE/s320/DSC_0300%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
"Creamed" Butter & Sugar</div>
<strong></strong><br />
<strong>2.) Add eggs, one at a time, mixing between additions.</strong><br />
Now turn the mixer down to low & add an egg. Wait til' the batter goes through the slippery, sloppy stage & gets sticky again, then add the other egg & mix until the batter is sticky again.<br />
<br />
<strong>3.) Keep the mixer running & add vanilla, the flour slowly</strong> (about a 1/2 cup at a time, letting it mix in between additions), <strong>baking soda & salt.</strong><br />
<strong></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ymatVkwkD6XBw44-ojw1RF2qAV8I_3UjPZBs70L-9-4RX6CX70F8mCnkJGR1q0cbpIeE4IMH-5_HTiTSPsNA6A_yzfvgFUJKyjIdoDrVR9kd5K4DY51aXXksVL99EX0I2de4vCwmWDg/s1600/DSC_0303%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ymatVkwkD6XBw44-ojw1RF2qAV8I_3UjPZBs70L-9-4RX6CX70F8mCnkJGR1q0cbpIeE4IMH-5_HTiTSPsNA6A_yzfvgFUJKyjIdoDrVR9kd5K4DY51aXXksVL99EX0I2de4vCwmWDg/s320/DSC_0303%255B1%255D.JPG" width="320" /></a></div>
<strong>4.) Hand mix in 2 cups of the potato chips & the pecans. </strong><br />
<br />
<br />
To toast the pecans, lay the whole nuts in a single layer on a piece of foil (or pan) & bake them at 400 for 4 minutes (a toaster oven works great), then chop them up.<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0F3cg690ufYfoBe2UXlBbwcKema0b9Wz8RBsRbG4kWr03dmxaOZ1iaE3jZ1jL-DXN3QIkrrFxD2Bc0zH4hRJx8lezfa9ik6spmdpSgAYX33_nvawu5QrkwxlDFbD0g1LXdI2u9McSq8/s1600/DSC_0301%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0F3cg690ufYfoBe2UXlBbwcKema0b9Wz8RBsRbG4kWr03dmxaOZ1iaE3jZ1jL-DXN3QIkrrFxD2Bc0zH4hRJx8lezfa9ik6spmdpSgAYX33_nvawu5QrkwxlDFbD0g1LXdI2u9McSq8/s320/DSC_0301%5B1%5D.JPG" width="320" /></a></div>
<br />
<strong>5.) Roll the batter into 2" balls & roll those in the remaining crushed potato chips.</strong><br />
<strong></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjVXe3X8H1wsvlPj99ALrDdH9eV1e8jix07T9wB8gLwJ_nLAuKAO-fpCvWwveDwuh9cPaKXiBNzqv1g1l-7vKu8Q-u5vP3Uw_A_5NCEB8Snrq9xRsfY8EZMJbvwyMhMviReKRqfCt1XE/s1600/DSC_0304%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjVXe3X8H1wsvlPj99ALrDdH9eV1e8jix07T9wB8gLwJ_nLAuKAO-fpCvWwveDwuh9cPaKXiBNzqv1g1l-7vKu8Q-u5vP3Uw_A_5NCEB8Snrq9xRsfY8EZMJbvwyMhMviReKRqfCt1XE/s320/DSC_0304%5B1%5D.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrWn6N6ZshHxMo0rzl_IOZZlctmqynS8VhQwZKZcz-J2I_-y9hVgTq1TxHnLHpcYPCVxKi-9R1vNiQM8zfRiSLrColdaYYAKZrczQl-qKxeBTrVWkY0BupG3cZRrphr2Mo2RFKyeDCC4/s1600/DSC_0305%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrWn6N6ZshHxMo0rzl_IOZZlctmqynS8VhQwZKZcz-J2I_-y9hVgTq1TxHnLHpcYPCVxKi-9R1vNiQM8zfRiSLrColdaYYAKZrczQl-qKxeBTrVWkY0BupG3cZRrphr2Mo2RFKyeDCC4/s320/DSC_0305%5B1%5D.JPG" width="320" /></a></div>
<br />
<strong>6.) Bake at 375 for 8 to 10 minutes.</strong> Perfect cooking time for cookies varies from oven to oven, AND batch to batch. You have to test yours for a while until you get use to how it cooks. In mine, the first tray of cookies I put in takes 11 minutes, the rest take only 9 minutes. To test yours, set your timer for 7 minutes on the first batch, check them, & if they need more time just add 1 minute to the timer & check them again . . . Do this for each batch until you have a handle on your oven's timing.<br />
<br />
The results you're looking for are a lightly golden edge, but still a soft looking center. Cooling them on the pan will solid-up the centers without making them hard to bite into.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi269Ex2ld8vHi71l59LirLiFotc1OXiwVAIy5C1YMtAWp8tPfuWO7BEHA7_u84ezmxCFCcPE3agJtJpHQOlTfTd2A1kCgmO1l7HnVev7c9YpZENrpT_-dj41XDyUveHBa-ULSx01yd5uQ/s320/DSC_0307%5B1%5D.JPG" width="320" /></div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-55770168267397825392013-07-28T06:54:00.000-07:002013-08-01T14:13:43.528-07:00HAVE YOU EVER TRIED A NEW RECIPE . . . . . . . . . . . One that ended up on the back deck in flames?<span style="font-family: Arial;"><a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">OK, now for a little recipe BITCHING. I know most of you out there are just like me when it comes to being nicked by a new recipe that has you do something that is completely ridiculous! When I first started cooking, I had no idea what to look for in a recipe, so I'd try just about anything. And I'm not kidding, I would sometimes end up with rock hard Rice Krispie Treats (this because the recipe did not say "don't use fat free butter") or a flaming pork roast on the back deck (this because the recipe said, "place the roast on a rack", & it should have said, "place the roast on rack OVER a broiler pan) Now-a-days I'm a little wiser, & a little older (crap, I hate how that happens), but I still occasionally run into a stumper.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Here are a couple of great examples! Take a look at these:</span><br />
<br />
<br />
<span style="font-family: Arial; font-size: large;"><strong>Let's start with the Zucchini Chips:</strong></span><br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<img alt="Photo: Low Carb Zucchini Oven Chips!! Better then Potato Chips ANY DAY!!
BACK BY POPULAR DEMAND!!!! PLESE SHARE to save
Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 4
Ingredients
1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray
Directions
Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
Number of Servings: 4
===>> Feel Free To Add Me As A Friend!!! <<===
Don't forget to share so it will save to your page" class="scaledImageFitWidth img" height="200" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/p480x480/941257_10151511126181231_180271261_n.jpg" style="top: -256px;" width="158" /></div>
<span style="font-family: Arial;">This LOOKS beautiful right?</span><br />
<br />
<span style="font-family: Arial;"> This is a recipe found on face book & “shared” to my page by my sister. She was thinking, “Tricia has butt loads of zucchini! This’ll be great for her!” Great idea, but let me just show you how this worked out. The recipe could NEVER have been tested. First off, when you begin dipping the zucchini disks in the milk, then the dry mix, you realize the dry mix does not stick to the zucchini! So that's got me ticked off already. Then, after 2 or 3 times of trying to get the mix to stick, the dry mix is not longer dry! It is a wet, lumpy mess. Load of crap.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhoY9wRzUML5irlyv3VLZsI547QjyoPYIFUrB4VKMuUhlGRgtyqpSKN7jE4anGwdy_IkeWbu2C6GtSwCQ7XcxV7DD8eXVyokZGU3IB_wGoIvnE5GWLKcoBt59Q1-nr6O9NSY_qZLPRZM/s1600/DSC_0272%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhoY9wRzUML5irlyv3VLZsI547QjyoPYIFUrB4VKMuUhlGRgtyqpSKN7jE4anGwdy_IkeWbu2C6GtSwCQ7XcxV7DD8eXVyokZGU3IB_wGoIvnE5GWLKcoBt59Q1-nr6O9NSY_qZLPRZM/s200/DSC_0272%5B1%5D.JPG" width="200" /></a><br />
<span style="font-family: Arial;">Since I couldn’t use the lump of wet dry mix anymore, I just sprinkled the rest of the disks with the spices - those are on the left, the “breaded” ones are on the right.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-174uyD4QGRqSKsaVPP4FqOoWAAaG4NRH2Ll-SoEf9mxGJm6rmE7SP4Bok_jJd2nISDNg80GtkRjSNu5iTk4dCj7c9stwteJ5paRSdummmLWhqbsd6BCDZjgLcdfFljUsNS0_t9QtvE/s1600/DSC_0274%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-174uyD4QGRqSKsaVPP4FqOoWAAaG4NRH2Ll-SoEf9mxGJm6rmE7SP4Bok_jJd2nISDNg80GtkRjSNu5iTk4dCj7c9stwteJ5paRSdummmLWhqbsd6BCDZjgLcdfFljUsNS0_t9QtvE/s320/DSC_0274%255B1%255D.JPG" width="213" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial;">Then the recipe says to place the “breaded” disks on a rack over a cookie sheet. Um, who has an oven proof rack in their kitchen? Really, I want a vote here. So I did the best I could, I used a broiler pan. </span><span style="font-family: Arial;">If that’s not enough, once they are baked (not for the 30 minutes the recipe calls for, but 20 - because they would have been burned to a crisp if I had left them in there any longer). But coming out of the oven, I kind of had my hopes up. Looks ok right?</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIU36ImEUNF0PCmD6Fgsc99UVC7udklGcCab86Lm6aMZtU8000_InztMnB3j_PzCuAw4WM7P0I7lP00sjOfwinF6ZdDwFDHCXv0tQK3fBfMVoJvoawmo_PZJ2giO4-8zAGEAyMtva4Aeg/s1600/DSC_0276%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGfytOSn1i1TuwR1FvqOd8E3im1PREyKCq9EHWy-KnApf64y2dGYlH1GqfC1qQSGSxUNkFRq96iZfJemVbYwjU0cHr3s8exjrBwB01yQxmHkwPrQifd__7wljuoHVxTfvu841T5oAPGU/s1600/DSC_0275%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGfytOSn1i1TuwR1FvqOd8E3im1PREyKCq9EHWy-KnApf64y2dGYlH1GqfC1qQSGSxUNkFRq96iZfJemVbYwjU0cHr3s8exjrBwB01yQxmHkwPrQifd__7wljuoHVxTfvu841T5oAPGU/s320/DSC_0275%255B1%255D.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial;">But no. This is what happened when I tried to get them off the pan.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIU36ImEUNF0PCmD6Fgsc99UVC7udklGcCab86Lm6aMZtU8000_InztMnB3j_PzCuAw4WM7P0I7lP00sjOfwinF6ZdDwFDHCXv0tQK3fBfMVoJvoawmo_PZJ2giO4-8zAGEAyMtva4Aeg/s1600/DSC_0276%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIU36ImEUNF0PCmD6Fgsc99UVC7udklGcCab86Lm6aMZtU8000_InztMnB3j_PzCuAw4WM7P0I7lP00sjOfwinF6ZdDwFDHCXv0tQK3fBfMVoJvoawmo_PZJ2giO4-8zAGEAyMtva4Aeg/s320/DSC_0276%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
The "chips" were not chips. They were soft, mushy circles of zucchini.</div>
<div style="clear: both; text-align: left;">
<br />
<span style="font-family: Arial;">The author of this recipe might say, “That’s because you didn’t use a rack.” In my head I hear that in a snitty, Nurse Ratchet type voice. But I’m sorry, I know a fair amount about cooking, & before I even started this one, I had my doubts. There is no way you’re going to get a water-filled, ¼” piece of zucchini to crisp up like it is in the picture, in an oven.</span><br />
<br />
<span style="font-family: Arial;">All that being said, this recipe was a flop, no, I think an intentional cookery misguidance! I know most of what I see on the internet is a load of crap, but recipes? Really? So here is the recipe as I intend to try it next time - a labor of love! Correcting recipe blunders & boo-yaas is my passion.</span><br />
<br />
<span lang="JA" style="font-family: Arial;"> </span><br />
<br />
<span style="font-family: Arial;"><strong>ZUCCHINI CHIPS</strong></span><br />
<br />
<span style="font-family: Arial;">2 cups Zucchini - cut in ¼” coins</span><br />
<span style="font-family: Arial;">¼ cup ground Almonds</span><br />
<span style="font-family: Arial;">¼ cup parmesan cheese - grated</span><br />
<span style="font-family: Arial;">¼ tsp. Seasoned Salt</span><br />
<span style="font-family: Arial;">¼ tsp. Garlic Powder</span><br />
<span style="font-family: Arial;">1/8 tsp. Pepper</span><br />
<span style="font-family: Arial;">2 tblsp. Milk</span><br />
<br />
<span style="font-family: Arial;">Oil - about a ¼” in a skillet</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">The almonds give this a great flavor (from what I could tell by the soft pieces I was able to scrape off the pan), but I think they were part of the problem in getting the mix to stick. So I plan to grind them very fine in my food processor, then set them out on a paper towel overnight to dry. I plan to do the same with the cheese - grate it & set it out to dry on a paper towel.</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: Arial;">Mix almonds, cheese & seasonings in a small bowl (use your fingers, works best). Place them in an empty spice jar (or try a mesh sieve or flour sifter). Give the zucchini coins a dunk in the milk & lay them out on some waxed paper. Sprinkle the spice mixture on them. Move each zucchini coin to another piece of waxed paper, flipping it over on the way, then sprinkle that side with the spice mix.</span><br />
<br />
<span style="font-family: Arial;">Heat the oil in a skillet over medium heat & lay the zucchini chips in, one layer at a time, turning them once, until they are crispy & lightly browned. I know, I hate frying anything, but this is the only way I can imagine they got the picture to look like that, & that looks YUMMYY!</span><br />
<br />
<span style="font-family: Arial;">Place the chips in a paper towel lined basket, sprinkling with just a little more spice mix while they’re still warm. Repeat with remaining zucchini coins.</span><br />
<br />
<span style="font-family: Arial;">Now remember, this recipe is still in the “test” phase, so don’t plan to make this for company yet! Wait ‘til I’ve got the thing figured out.</span></div>
<div style="text-align: left;">
<br />
______________________________</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br />
<span lang="JA" style="font-family: Arial;"> </span><br />
<span style="font-family: Arial; font-size: large;"><strong>Ok, now on to the Butter Cake recipe:</strong></span></div>
<div style="text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_Gqj0PH_Gil6g7k-DM744pIWo_PdKghRry9xBnQ5Jg8l8Nk6Plx3uAggN-IS2tIkml3y7jK4chPBj0lj4b6R3LCCGcQxzfoGVsz5rk-T2R2ofnHB0fNZCv8fxF9-1DOocHyXp_0yvk4/s1600/DSC_0280%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_Gqj0PH_Gil6g7k-DM744pIWo_PdKghRry9xBnQ5Jg8l8Nk6Plx3uAggN-IS2tIkml3y7jK4chPBj0lj4b6R3LCCGcQxzfoGVsz5rk-T2R2ofnHB0fNZCv8fxF9-1DOocHyXp_0yvk4/s320/DSC_0280%5B1%5D.JPG" width="213" /></a></div>
<div style="text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial;">I can see how this recipe has the potential to be great. Kind of like a Lemon Bar, but butter flavored. Mmmm. And seriously, any cake that has so much butter in it, that the word "butter" has to go into its name? Gotta get me some-a-that!</span></div>
<div style="text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial;">But right from the get go, I had my complaints. It's hard to tell in this picture, but the ingredients are listed within the instructions, & this is a pain in the ars. I tried to figure out how much butter to set out to soften, yup, pain in the ars. Past that, the recipe calls for a 9"x 9" cake pan. Sorry, but 90% of people don't have one of those & will do what I did: use the 8"x 8" pan you do have. This created an issue with baking temperature & time. But that's pretty easy to adjust. And, other than that, it turned out ok & tasted like a sweet little bit of heaven.</span><br />
<br />
<span style="font-family: Arial;">So this is a picture of how it turned out this time:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKH5BN5du3aXLwG1aCh7YrbnsXzB6W-ln1JCApAkCe9OP4EZ1HFc5Mmzyw3HDED21bhDXDVcwxzBuGrQTrZJ2pB_s1O3oF70C2ElOsdYoDtI9s9nLXHw7TKxVxZTYVaa2zucWtXLAlQM/s1600/DSC_0278%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKH5BN5du3aXLwG1aCh7YrbnsXzB6W-ln1JCApAkCe9OP4EZ1HFc5Mmzyw3HDED21bhDXDVcwxzBuGrQTrZJ2pB_s1O3oF70C2ElOsdYoDtI9s9nLXHw7TKxVxZTYVaa2zucWtXLAlQM/s320/DSC_0278%5B1%5D.JPG" width="320" /></a></div>
<div style="text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial;">A little too thick & overdone edges with an underdone middle. But these things I can fix.</span></div>
<div style="text-align: left;">
<br />
<br />
<span style="font-family: Arial;">And this is the recipe as it should have been written</span><br />
<br />
<span style="font-family: Arial;"><strong>BUTTER CAKE</strong></span><br />
<br />
<strong><span style="font-family: Arial;">Crust:</span></strong><br />
<span style="font-family: Arial;">1 cup Flour</span><br />
<span style="font-family: Arial;">3 tblsp. Sugar</span><br />
<span style="font-family: Arial;">1/4 cup ground Almonds (I added this to the original recipe)</span><br />
<span style="font-family: Arial;">1/3 cup Butter - softened</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Mix flour, sugar & almonds, & use a pastry knife to cut in butter until you have fine crumbs. Pat this into an 8"x 8" cake pan (I'm going to try doubling the whole recipe & making it in a 9"x 13" pan).</span><br />
<br />
<br />
<span style="font-family: Arial;"><strong>Cake:</strong></span><br />
<span style="font-family: Arial;">1/2 cup Sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial;">1/2 cup Powdered Sugar (the original recipe is just regular</span><br />
<span style="font-family: Arial;">3/4 cup Butter sugar, <span style="font-family: Arial;">but it gave the cake </span><span style="font-family: Arial;">a gritty texture I didn't</span></span><br />
<span style="font-family: Arial;">1/4 cup Light Corn Syrup necessarily like, but you <span style="font-family: Arial;">n</span><span style="font-family: Arial;">eed some of</span><span style="font-family: Arial;"> the regular sugar</span></span><br />
<span style="font-family: Arial;">1 Egg because its sharp edges cut the butter <span style="font-family: Arial;">properly so that</span></span><br />
<span style="font-family: Arial;">1 cup Flour the batter doesn't end up super curdled)</span><br />
<span style="font-family: Arial;">2/3 cup Evaporated Milk - I'm thinking you could just use regular milk here too</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Cream the sugars & butter, add the corn syrup & egg, mixing just until combined. Add the flour & milk, alternating a little of each at a time, mixing between additions. This will leave you with a slightly curdled look to the batter, that's ok. Pour it onto the crust & bake it at 300 for about 50 minutes.</span><br />
<br />
<span style="font-family: Arial;">Again, remember this is still in the "test" stage, but I'm thinking this one is definitely worth working on.</span></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial;">____________________________</span></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial; font-size: large;"><strong>Now, here's my request to you!</strong></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">If you have a recipe that has perplexed you, left you hanging on some issue, or just ticked you off completely, HAND IT OVER! Let me take a whack at it & see if I can come up with something that really does work!</span><br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-small;"></span><br /></div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-54043758992238696332013-07-27T04:00:00.000-07:002013-08-06T04:05:43.085-07:00LET'S TALK PESTO!<span lang="EN"><span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a></span></span></span><br />
<span lang="EN"><span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span><br />
<span lang="EN"><span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;">Pesto - dinner in about 10 minutes. I usually toast all of my pine nuts as I buy them, since almost all recipes ask you to toast them anyway - raw pine nuts will give you a belly ache. So, with that done, you can whip up a pesto faster than you can cook the noodles! Fast dinner! And easy-peasy.</span><br /><br /><strong><span style="font-family: Arial;"></span></strong><br /><span style="font-family: Arial, Helvetica, sans-serif;">For information on planting, growing & harvesting Basil, click this link to view the gardening page of my website. <a href="http://triciaszasz.wix.com/mamaszasz#!gardening-tips/c1g15" target="_blank">Mama Szasz Gardening Tips</a></span></span></span><br />
<span lang="EN"><span lang="EN"><br />
<div align="center">
</div>
<div align="center">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: center;">
<b><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">FRESH BASIL PESTO</span></b></div>
<div style="text-align: left;">
<a href="http://ts2.mm.bing.net/th?id=H.4687601431153097&pid=1.7&w=165&h=174&c=7&rs=1" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src2="http://ts2.mm.bing.net/th?id=H.4687601431153097&pid=1.7&w=165&h=174&c=7&rs=1" src="http://ts2.mm.bing.net/th?id=H.4687601431153097&pid=1.7&w=165&h=174&c=7&rs=1" style="height: 174px;" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups fresh Basil Leaves</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Garlic Cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">½ cup Pine Nuts - toasted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">½ cup Parmesan Cheese - grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">½ cup Olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">To toast the pine nuts, place them on a sheet of tin foil & bake them for 4 minutes at 400. I use my toaster oven, just hate heating up a big oven just for this little bit. Let them cool completely before you mix them with the basil.</span></div>
<div align="CENTER" class="separator" style="clear: both; text-align: center;">
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-u_9fk2BOXgrQtWoQJKcyIOoPufxY6D_mk51yKiaTUVi6kZP1sFC1CJ7dZ7VsQxk_48BM6QAuPcgBllcnieRfdNC1zPG5OPC104xCT6gqXLoF-h-M-XFGl9cm3CJ5R_6OOjwLYgDT_do/s320/DSC_0259%5B1%5D.JPG" width="320" /> </div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Blend basil, garlic, pine nuts & cheese (I didn't have any parmesan, so I used the hard gruyere, & it was great too) in a food processor, scraping down the edges as necessary. While the blade is running, drizzle in olive oil.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzbuKnglxY5G_YuJzLxbodVFj9qHP1fSYnw93DXFAWpau-08TUZetnSG8gyPHwZpKeNVUpYOhswL0QXE_TXfcTklkHvGmyzZxExmqy60Nze3mxONRxiKpsP9tz4mxmTMX3ol68DfS6BA/s1600/DSC_0261%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzbuKnglxY5G_YuJzLxbodVFj9qHP1fSYnw93DXFAWpau-08TUZetnSG8gyPHwZpKeNVUpYOhswL0QXE_TXfcTklkHvGmyzZxExmqy60Nze3mxONRxiKpsP9tz4mxmTMX3ol68DfS6BA/s320/DSC_0261%5B1%5D.JPG" width="213" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the salt & toss the pesto with some pasta - voila! Dinner’s done. And this is MY recipe, tried & true, so no worries - cook on with no fear!</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
<br /><span style="font-family: Arial, Helvetica, sans-serif;"><b>Variation: </b>I happen to have some fresh mozzarella in the frig & tomatoes flying out of my garden with wreckless abandon, so I’m dressing it up a bit. I’m chopping 2 tomatoes & a ball of the mozzarella, & setting them on top of the pesto pasta just before serving (add a little extra salt if you‘re a salt freak like me).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">If you’ve ever had a Tomato/Mozzarella/Basil Salad - try this! Holy moly!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHbCkUnKDg0w1LD4Urga9ThyphenhyphenbqS_Z49ZagrQ82w3O4Y2YNQhzDjTVOXfjX35bprSkzAqBUvwGy4UawoBImHOjjVhp5ypAV8FuXvjd5HkUHz14ORQr3b8pAgzblRq_lcfvXOLx4jU3KrM/s1600/DSC_0277%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHbCkUnKDg0w1LD4Urga9ThyphenhyphenbqS_Z49ZagrQ82w3O4Y2YNQhzDjTVOXfjX35bprSkzAqBUvwGy4UawoBImHOjjVhp5ypAV8FuXvjd5HkUHz14ORQr3b8pAgzblRq_lcfvXOLx4jU3KrM/s320/DSC_0277%5B1%5D.JPG" width="320" /></a></div>
<div align="CENTER">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
</span><div style="text-align: left;">
<br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>What to do with the pesto if you have a garden that goes a little basil crazy:</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">U<span lang="EN"><span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;">sually at the end of the season, I end up with more basil than I know what to do with, so I make loads of Pesto. You only use small amounts of Pesto at a time, so I put it in ice cube trays & freeze them:</span></span></span><div style="text-align: center;">
<span lang="EN"><span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://ts1.mm.bing.net/th?id=H.5008877825753132&pid=1.7&w=254&h=179&c=7&rs=1" style="height: 179px;" /></span></span></span></div>
<span lang="EN"><span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;">Once they’re frozen in cubes, I put those cubes in a big zip lock baggie & keep that in the freezer, using the cubes as I need them: on pasta, in soups, or in a few yummy recipes I’ll post below.</span></span></span></span><span style="font-family: Arial;">(I have not yet tried these recipes, but they look interesting enough to give a whirl)</span><br />
<br />
<strong><span style="font-family: Arial;">CREAMY PESTO DIP</span></strong>
<span style="font-family: Arial;"></span></div>
<div style="text-align: left;">
<span style="font-family: Arial;">8 oz. cream cheese</span><br />
<span style="font-family: Arial;">1/4 cup milk</span><br />
<span style="font-family: Arial;">3 tblsp. pesto</span><br />
<span style="font-family: Arial;">Mix, beat until smooth & serve with pita chips</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>PESTO EGG SCRAMBLE</strong></span><br />
<span style="font-family: Arial;">8 eggs</span><br />
<span style="font-family: Arial;">1/4 cup goat cheese</span><br />
<span style="font-family: Arial;">salt to taste</span><br />
<span style="font-family: Arial;">3 tblsp. pesto</span><br />
<span style="font-family: Arial;">Whisk the eggs, cheese & salt, scramble in a buttered skillet until set. Top with the pesto & serve.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>COLD PESTO PASTA SALAD</strong></span><br />
<span style="font-family: Arial;">1/4 cup lemon juice</span><br />
<span style="font-family: Arial;">3 tblsp. pesto</span><br />
<span style="font-family: Arial;">2 tblsp. mayonnaise</span><br />
<span style="font-family: Arial;">Blend all ingredients well & toss with cooked, cooled pasta (elbow or cavatappi or . . . )</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<br />
<span style="font-family: Arial;">I also have Perilla (Wild Japanese Basil) growing uncontrollably all over my yard, so I'll post a recipe for Perilla Pesto below, in case you have any of these beauties in your yard too:<br />
<div align="center">
<span lang="EN"><span lang="EN"><img src="http://ts2.mm.bing.net/th?id=H.4937297935532477&pid=1.7&w=249&h=179&c=7&rs=1" style="height: 179px;" /> <img src="http://ts2.mm.bing.net/th?id=H.4998247744996813&pid=1.7&w=248&h=170&c=7&rs=1" style="height: 170px;" /></span></span></div>
</span><span style="font-family: Arial;"></span><br />
<strong>
</strong><br />
<strong><span style="font-family: Arial;">PERILLA PESTO</span></strong><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"> <img src="http://ts3.mm.bing.net/th?id=H.4944285801122246&pid=1.7&w=256&h=181&c=7&rs=1" style="height: 181px;" /> <img src="http://ts2.mm.bing.net/th?id=H.4937297935532477&pid=1.7&w=249&h=179&c=7&rs=1" style="height: 179px;" /></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">When I first moved into my house here in Missouri, I found this crazy purple plant growing all over my yard! I just kept pulling it & pulling it, like a weed! Derr. Come to find out, it's a yummy Japanese Basil called Perilla! One of the many good finds at my house!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">4 cups fresh Perilla leaves</span><br />
<span style="font-family: Arial;">1/3 cup pine nuts - toasted</span><br />
<span style="font-family: Arial;">2 garlic cloves</span><br />
<span style="font-family: Arial;">1 tsp. salt</span><br />
<span style="font-family: Arial;">1/2 cup olive oil</span><br />
<span style="font-family: Arial;">Parmesan cheese - in fat shreds</span><br />
<span style="font-family: Arial;">Kalamata olives</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Combine first 4 ingredients in food processor until well ground &, while the blade is running, drizzle in the olive oil.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Toss this with some pasta & serve with a little parmesan & a few kalamata olives on top. This Pesto definitely has more "meat" to it, a heavy kind of nutty flavor, a little strong, so serve it with a really simple salad. Maybe just lettuce, cucumber & tomato with just salt, pepper & a little vinegar & oil. This gives a fresh, light compliment to the boldness of this Pesto.</span></div>
<br /></span><br />
<div style="text-align: left;">
</div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-30613627840480686212013-07-25T13:46:00.000-07:002013-08-01T14:15:24.414-07:00IT WAS ALGERIAN FOR DINNER LAST NIGHT . . . Prepared by a Yooper, for her Hungarian Husband. Huh?<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Well, we're getting a little tired of the zucchini around the Szasz house, so I gave it a rest last night & went Algerian! Oh my! Fabulous stuff! My husband is not big on spicy, so I chose the Sweet Curry, but I've made this with the Spicy Curry too & if you like to go hot, this dish is a sock knocker!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">A little prep time here, so put on the Jack Johnson, open a bottle of dark, peppery, red wine - might I suggest a Malbec? Yummers. Now hang on to your socks, 'cause here we go!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>On the Menu:</strong></span><br />
<span style="font-family: Arial;"><strong> Curried Chicken (Easy to turn veggie)</strong></span><br />
<strong><span style="font-family: Arial;"></span></strong><br />
<span style="font-family: Arial;"><strong> Algerian Flatbread</strong></span><br />
<span style="font-family: Arial;"><strong></strong></span><br />
<span style="font-family: Arial;"><strong> Creamy Cucumber Mint Salad (only if you're going with the Spicy Curry)</strong></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<br />
<span style="font-family: Arial;"><strong>Preparation starts with:</strong></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Algerian Flatbread</strong></span></div>
<span style="font-family: Arial;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial;"><img src="http://ts2.mm.bing.net/th?id=H.5051913385018765&pid=1.7&w=124&h=169&c=7&rs=1" style="height: 169px;" /></span></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><span lang="EN"> 3 cups wheat flour (you can also use some fun Indian or African flour,<br />
if you can find it at your local whole foods / organic type store)<br />
2 tsp. dry active yeast (or a cube of fresh yeast if you can find it)<br />
1 tsp. salt<br />
3/4 cup olive oil - divided<br />
<u>1 ½ </u>cups water<br />
2 tsp. cumin<br />
2 tsp. paprika<br />
2tsp. turmeric<br />
1/2 cup fresh mint - chopped<br />
<br />
In a mixer with a dough hook (you're suppose to do this by hand, but I'm waaay too lazy for that), mix flour, yeast, salt & 2 tblsp. of the oil. While it's running, slowly add the water until a soft ball forms.<br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;"><span lang="EN"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX-CnAaZcAYqk4_lNYCoqWQbwksqauR7yx543XxPnjOIqkrnPUjwgle_wyslkRfkal_Md-uKNcI1-2n-CC_8e3eDYbolFDy2vrLgwuHqlBvfmy-Qfhm1ds8P1QHaJYw3QJu5pheOBAhM/s1600/DSC_0248%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX-CnAaZcAYqk4_lNYCoqWQbwksqauR7yx543XxPnjOIqkrnPUjwgle_wyslkRfkal_Md-uKNcI1-2n-CC_8e3eDYbolFDy2vrLgwuHqlBvfmy-Qfhm1ds8P1QHaJYw3QJu5pheOBAhM/s320/DSC_0248%5B1%5D.JPG" width="320" /></a></span></span></div>
<span style="font-family: Arial;"><span lang="EN">
<br />
</span></span><div style="text-align: center;">
<span style="font-family: Arial;"><span lang="EN">Let the dough hook run for about 15 minutes</span></span></div>
<span style="font-family: Arial;"><span lang="EN">
<div style="text-align: center;">
(or hand knead it if you've got the need to torture yourself).</div>
<br />
During this 15 minute wait, you can mix the remaining oil (saving just a little to rub the dough with later), cumin, paprika, turmeric & mint in a bowl & set it aside. If you like the spicy stuff, you can add even a little spicy curry to this mixture - fabulous!<br />
<br />
Then, after the 15 minutes is up, remove the dough bowl from the mixer, use your hands to cover the dough ball with the last of the olive oil, cover the bowl with a towel & let it rest for about an hour.<br />
<br />
<strong>While you're waiting for the dough to rest:</strong></span></span><span style="font-family: Arial;">You should decide if you're going spicy or sweet on the curry. If you're thinking the sweet is more up your alley, skip the Cucumber Salad. It just adds more sweet & yummy on top of sweet & yummy. Not enough contrast. But if you're the hot & spicy kind, the Cucumber Salad will give you a super cool off between bites of the Curried Chicken! So, in this time space, you can make the Salad.</span><br />
<span style="font-family: Arial;"></span><br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;">Creamy Cucumber Mint Salad</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana; font-size: large;"></span> </div>
<div align="center">
<span style="font-family: Arial;"></span> <img src="http://ts3.mm.bing.net/th?id=H.4946317284084802&pid=1.7&w=251&h=168&c=7&rs=1" style="height: 168px;" /></div>
<br />
<span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif;"> 1 or 2 cucumbers - peeled and sliced thinly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1/2 cup yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
2 garlic cloves - minced</span><br />
<span style="font-family: Arial;"> pinch of salt & pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
handful of mint - chopped</span></span><span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Mix the yogurt with the garlic, salt & pepper to taste. Pour this over the cucumber, sprinkle the mint on top & put it in the frig to chill. Toss the salad before serving.</span><br />
<span style="font-family: Arial; font-size: small;"></span><br />
<span style="font-family: Arial; font-size: small;">Now change the CD to maybe some Adele, refill your glass with wine & sit down with a good magazine for a while. Never forget the most important part of any recipe: Good food comes from happy cooks!</span><br />
<span style="font-family: Arial; font-size: small;"></span><br />
<span style="font-family: Arial; font-size: small;"></span><br />
<span style="font-family: Arial; font-size: small;"><strong>OK, now back to the Algerian Flatbread:</strong></span><br />
<span style="font-family: Arial; font-size: small;"></span><br />
<span style="font-family: Arial; font-size: small;">After it has had a good rest, divide the dough into 10 balls. Flatten one ball with a rolling pin on a lightly floured surface (keeping the others covered with a towel) into a 9" disk, & </span><span style="font-family: Arial; font-size: small;">spread a big ol' tblsp. of the oil/spice mix on it.</span><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7g_-dIwypkp1ycB84w5K6uq34wnZDj-TuJFdV89vr1gS6temC4SQdTc3hSlmHBDjcuaFk6YlSJ0ll9l5s6acmlfNfLQDr0b4AWf6ZscYeLXjX0JUM8fWql1yeqCw0VY-Xde0uS0JQLw/s1600/DSC_0250%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7g_-dIwypkp1ycB84w5K6uq34wnZDj-TuJFdV89vr1gS6temC4SQdTc3hSlmHBDjcuaFk6YlSJ0ll9l5s6acmlfNfLQDr0b4AWf6ZscYeLXjX0JUM8fWql1yeqCw0VY-Xde0uS0JQLw/s320/DSC_0250%255B1%255D.JPG" width="320" /></a></span></span></div>
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: x-small;">
<span style="font-family: Arial; font-size: small;"></span><br />
</span></span><div style="text-align: center;">
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Arial; font-size: small;">Roll this into a long cylinder</span></span></span></div>
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: x-small;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRLC3g-UvpAr5k7KAnLFKtCA1XAWZzrxqml7llV8Lq97eEcVJXJQW3jYLFnewUxO9B2TknMhZiuW5GLcwijOw9mo8UEG1DxO8qvQF35q5vcJH3PeoNtnvDnJilaiP43FYtF8HBd5U3_Y/s1600/DSC_0251%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRLC3g-UvpAr5k7KAnLFKtCA1XAWZzrxqml7llV8Lq97eEcVJXJQW3jYLFnewUxO9B2TknMhZiuW5GLcwijOw9mo8UEG1DxO8qvQF35q5vcJH3PeoNtnvDnJilaiP43FYtF8HBd5U3_Y/s320/DSC_0251%255B1%255D.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial; font-size: small;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Arial; font-size: small;">& wind that into a coil.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBua0kmK21V7l5D9_PJh-QDh2L1fLm64_mGbqDs4yP9auHqanz1b75uT5DuOug3GQDNQu3Vu3n89CIaCGuQajx854qnSnqGamtubxdIPFdnZ984FXVYX8p025ZaISvK65qzKPcv0a73D4/s1600/DSC_0252%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBua0kmK21V7l5D9_PJh-QDh2L1fLm64_mGbqDs4yP9auHqanz1b75uT5DuOug3GQDNQu3Vu3n89CIaCGuQajx854qnSnqGamtubxdIPFdnZ984FXVYX8p025ZaISvK65qzKPcv0a73D4/s320/DSC_0252%255B1%255D.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial; font-size: small;">Set this aside (keep covered with a towel) & repeat this with the remaining dough balls.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial; font-size: small;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Arial; font-size: small;">On a lightly floured surface, roll each of these coils into 6" disks.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7D0LY36lcC8KLbNHbPf70tadGxyoppqYiOW5Wu9pDpSENxhDaSZmLcRCXwkaoWwMcglzhruYgXva_wY4hNhs2ywbuwyI5cmqj7xisyaxNFHfZh6JtowHxpsDnk4pGff27W0jWwd1Zbg/s1600/DSC_0253%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7D0LY36lcC8KLbNHbPf70tadGxyoppqYiOW5Wu9pDpSENxhDaSZmLcRCXwkaoWwMcglzhruYgXva_wY4hNhs2ywbuwyI5cmqj7xisyaxNFHfZh6JtowHxpsDnk4pGff27W0jWwd1Zbg/s320/DSC_0253%255B1%255D.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial; font-size: small;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Arial; font-size: small;">Set them aside, layering between parchment or waxed paper. Let these sit while you refill your glass & work on the main course for a while.</span></div>
<span style="font-family: Arial; font-size: small;"></span><br />
</span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Curried Chicken</strong></span></div>
<div style="text-align: center;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Arial;"></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj0OTIpNusEgeydugflEI-KOOFIuZGEFo35AOpFZKOiDqZUZ1-HifMf_VoGPPHY7GtiQbTOQrC1T3JBkYlMXWTugzsBxHzK4_-fgKrWodveQKyPPwodl3p3ezH-SF6gCc3qJHMOwWywU/s1600/DSC_0249%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj0OTIpNusEgeydugflEI-KOOFIuZGEFo35AOpFZKOiDqZUZ1-HifMf_VoGPPHY7GtiQbTOQrC1T3JBkYlMXWTugzsBxHzK4_-fgKrWodveQKyPPwodl3p3ezH-SF6gCc3qJHMOwWywU/s320/DSC_0249%255B1%255D.JPG" width="320" /></a></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"> 2-3 chicken breasts (you'll be amazed at how good</span><br />
<span style="font-family: Arial;"> tofu is instead, if you're a veggie)</span><br />
<span style="font-family: Arial;"> 1/4 cup flour</span><br />
<span style="font-family: Arial;"> 1 tblsp. Sweet Curry (or as much as you dare of the Spicy)</span><br />
<span style="font-family: Arial;"> 1 tsp. salt</span><br />
<span style="font-family: Arial;"> <u>pinch </u>of pepper</span><br />
<span style="font-family: Arial;"> 1/4 cup butter</span><br />
<span style="font-family: Arial;"> 1/2 cup onion - big chunks</span><br />
<span style="font-family: Arial;"> 1 tblsp. fresh ginger - minced</span><br />
<span style="font-family: Arial;"> 1/2 cup golden raisins</span><br />
<span style="font-family: Arial;"> 1/2 cup frozen peas (if you use fresh, soak them in water</span><br />
<span style="font-family: Arial;"> the night before)</span><br />
<span style="font-family: Arial;"> 1 1/2 cups rice - cooked al dente</span><br />
<span style="font-family: Arial;"> 2 cups chicken broth (or vegetable broth)</span><br />
<span style="font-family: Arial;"> 1 cup coconut milk (you can find it in the "Ethnic" food isle</span><br />
<span style="font-family: Arial;"> at your grocery store - by the water chestnuts)</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Cut the chicken (or tofu) into 1" cubes. Place the flour, curry, salt, & pepper in a large baggie. Shake it up, add the chicken cubes & do the hokey-pokey. Heat the butter in a large skillet over med/high heat & brown the chicken on all sides (about 5 minutes).</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZO3bJwbMnceCL1pUwbywC5PY6g2abViq87SEl64PDcPlKRgE9wIgl9dGv9-dlXvBYSRfoF1JTO5DQM2-rXj8tgWR59B6HyRgR3UzD9fD3b75OonFwae0kIuk2kCYqKZXPqwQ0UJUfONo/s1600/DSC_0242%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZO3bJwbMnceCL1pUwbywC5PY6g2abViq87SEl64PDcPlKRgE9wIgl9dGv9-dlXvBYSRfoF1JTO5DQM2-rXj8tgWR59B6HyRgR3UzD9fD3b75OonFwae0kIuk2kCYqKZXPqwQ0UJUfONo/s320/DSC_0242%255B1%255D.JPG" width="320" /></a></div>
<br />
<span style="font-family: Arial;">If you're going with the tofu, remove it from the pan at this point & set it aside until about the last 10 minutes of the 45 minute simmer time below. Don't want mushy tofu, do we?</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Add the onion & ginger, stir & add the remaining ingredients, cover & simmer on low for 45 minutes.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>Final step for the Flatbread:</strong></span><br />
<span style="font-family: Arial;">Heat a large skillet (dry) over medium heat (my cooktop needs one notch above medium), place the bread disk into the hot pan, turning once until puffed & browned in spots, about 3-4 minutes total. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzdTzJWFT9JVemg-zw_k4YZUjfTqmavFqYuqt2cnZgU4J1SNU9juwYgBLaj3DhMTJLjS83QX0q1SNV8gBuHlJgE79MnevFSPhuLPZrS93oypviMquUiMwGEtZuHV1DntPCF9VYyF3mo0/s1600/DSC_0255%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzdTzJWFT9JVemg-zw_k4YZUjfTqmavFqYuqt2cnZgU4J1SNU9juwYgBLaj3DhMTJLjS83QX0q1SNV8gBuHlJgE79MnevFSPhuLPZrS93oypviMquUiMwGEtZuHV1DntPCF9VYyF3mo0/s320/DSC_0255%255B1%255D.JPG" width="320" /></a></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Place them on a plate as you go, covering them with a towel. When they're all done, put them in a warm place until ready to serve.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Now sit down & relax for a while since the chicken isn't done yet. OR, if you're like me, get the laundry into the dryer, clean up the flour mess on your counter, sweep the dog hair off the kitchen floor & set the table.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial;">Now you're ready to serve it all up! Enjoy!</span></div>
<div style="text-align: center;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Arial;">(Oh, & don't forget the salad in the frig. :)</span></div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-71535598405961341382013-07-23T08:45:00.001-07:002013-08-06T06:14:26.156-07:00BREAD & BUTTER PICKLES . . . . . . . Save The Pickles!! A Lesson In The Lost Art of Canning<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A friend of mine, also a novice gardener, asked me to start my recipes a little further back. I think she meant in the preparation process - like starting with the gardening issues for the ingredients. So I figured this recipe would be perfect, since I think this one also goes a little further back in time.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Growing up I thought everyone's pantry contained a shelf full of these beauties! Only once I grew up & moved away, did I realize they only came from moms & grandmas who canned them. Canning isn't nearly as common as it use to be. So, in an effort to prevent this delight from falling away with time, let's see if we can bring it back from near extinction.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial;"><strong>For information on planting, growing & harvesting Cucumbers & Onions, click this link to view the gardening page of my website.</strong> </span><a href="http://triciaszasz.wix.com/mamaszasz#!gardening-tips/c1g15" target="_blank"><span style="font-family: Arial;">Mama Szasz Gardening Tips</span></a> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong> BREAD & BUTTER PICKLES</strong></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 3 lb. cucumbers (you can also use green tomatoes)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> <u>1/3 cup</u> salt (kosher or sea salt - they won't turn the juice milky)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 lb. onions (white or yellow) - sliced in rounds</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 cups cider vinegar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 & 2/3 cup sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tsp. celery seed</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 tsp. ginger</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/4 tsp. turmeric</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/8 tsp. mace</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">If using green tomatoes, choose smooth, even-sized tomatoes that have acquired a white-ish color which happens just before ripening.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Then, try to pick your cucumbers early, before they get fat & white-ish. The length of the cucumber will vary, depending on the type you plant, but try to get them when they are 1" - 2" in diameter. Wash, remove stem & blossom scar, then cut into 1/2" rounds (1/4" rounds for green tomatoes).</span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0YCt-nk0PD3ljvu0-tG5pVidmJymdm_mT3qqdbqTuCfRZe98D9X6Ga6dznN0e9WJcZd2WEbLR27MSrOf-0vx_GGUqmNUc9-5DJwV3DXGOoflB_Y-cWGs_oFcaBAT6z6ieu03Du8trow/s1600/DSC_0221%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0YCt-nk0PD3ljvu0-tG5pVidmJymdm_mT3qqdbqTuCfRZe98D9X6Ga6dznN0e9WJcZd2WEbLR27MSrOf-0vx_GGUqmNUc9-5DJwV3DXGOoflB_Y-cWGs_oFcaBAT6z6ieu03Du8trow/s320/DSC_0221%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place in a bowl (not metal), sprinkle with salt,</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGca73JMXDfToG8Lj_x6ooZLupWBR_rqzSOT8BQVFdnXQMQ1MtsvjJ_vdT0p0IkDO1TzrK5EaxsO6Xg7kLs-is9_6dxp9Gjjoek0nhqGq_xWhqcZzht8p9u2v64hvnS-Uf-XMDR08hhIY/s1600/DSC_0222%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGca73JMXDfToG8Lj_x6ooZLupWBR_rqzSOT8BQVFdnXQMQ1MtsvjJ_vdT0p0IkDO1TzrK5EaxsO6Xg7kLs-is9_6dxp9Gjjoek0nhqGq_xWhqcZzht8p9u2v64hvnS-Uf-XMDR08hhIY/s320/DSC_0222%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: Arial;">Add the water</span> & <span style="font-family: Arial, Helvetica, sans-serif;">mix it up with your hands.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwOQPl8JumEOEbEBQERUGabbm4Fb97Qc8gNJzP2S4VBLOlOa-wNwVPvbxT_A78-eLsT6Q1ixgy7i4elozM4ri57WtMbjgPJvncayGA2l2Hl3RsMcLpWd9bMzSFwy4FG4rSwRAYNdjaqM/s1600/DSC_0223%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwOQPl8JumEOEbEBQERUGabbm4Fb97Qc8gNJzP2S4VBLOlOa-wNwVPvbxT_A78-eLsT6Q1ixgy7i4elozM4ri57WtMbjgPJvncayGA2l2Hl3RsMcLpWd9bMzSFwy4FG4rSwRAYNdjaqM/s320/DSC_0223%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cover this with a plate & let it sit for about 24 hours.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<strong><span style="font-family: Arial, Helvetica, sans-serif;">THE NEXT DAY</span></strong></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> Get prepared for canning. You'll need:</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 5 or 6 pint mason jars, with lids & rings</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> A big pot that will fit all the jars covered with water</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> Something to reach into the hot water with - salad tongs work</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> Fill that pot with water & start heating it - takes a while</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> Wash the mason jars - then dunk them in boiling water </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> for about 15 seconds.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the cucumbers into a strainer & let drain for about 15 minutes.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFzIY6mdSuPJuiKaeaoczd_uWoY9vd61oP02GvK5OLbj9mEnIBxQ6RxT_AVtKNhCna3STJpCl7YwFvtu8p1H0ReWEOCwSkf2K459ZZ1khyphenhyphenpZsAImpx-1ZmDwg3OkNtj6jnJ6MRBufArY/s1600/DSC_0224%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFzIY6mdSuPJuiKaeaoczd_uWoY9vd61oP02GvK5OLbj9mEnIBxQ6RxT_AVtKNhCna3STJpCl7YwFvtu8p1H0ReWEOCwSkf2K459ZZ1khyphenhyphenpZsAImpx-1ZmDwg3OkNtj6jnJ6MRBufArY/s320/DSC_0224%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">While they're draining, slice the onions.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsHiBzScqzo2DZqfmR50XdsevhmXy9xvI6i4jtWfS-nUru_ueE5zDfQSsvPdBTUCSp-BdyoAPMvTJUkDLANRhkV51dEX_4bgSeEXhoBtlJ9QDCkFQJYZkpBEpJpLqqGtKdU72G-2PUzc/s1600/DSC_0225%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsHiBzScqzo2DZqfmR50XdsevhmXy9xvI6i4jtWfS-nUru_ueE5zDfQSsvPdBTUCSp-BdyoAPMvTJUkDLANRhkV51dEX_4bgSeEXhoBtlJ9QDCkFQJYZkpBEpJpLqqGtKdU72G-2PUzc/s320/DSC_0225%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place the cucumbers, onions, vinegar, sugar & spices in a pot.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYD0eI7RsB82BOvG5B8h7CbFtv3IT-6OTby1fm4bc6MPXCqmdTNPE8pSH6AiyFnjJo5HilBr8izMjai-lQRhfYNmL-Tg5lae1o_pnm0gBu7c2gQ09N7v2-kkhSBSTRv1UXTNiYH36HQk/s1600/DSC_0229%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYD0eI7RsB82BOvG5B8h7CbFtv3IT-6OTby1fm4bc6MPXCqmdTNPE8pSH6AiyFnjJo5HilBr8izMjai-lQRhfYNmL-Tg5lae1o_pnm0gBu7c2gQ09N7v2-kkhSBSTRv1UXTNiYH36HQk/s320/DSC_0229%5B1%5D.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1BYmUg_e4gP0FCUx-_dIlUv8Tddb_zLfQbMP5dZIepcH9xKS-S67ogHFs5vN008STGCJIb9j2mIrbsTY5XV-OIotNvf7uBCMCOAATL1gbaHf3vXi8_tqsbf96Spfd_IG7M3J2YA8xw0/s1600/DSC_0231%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1BYmUg_e4gP0FCUx-_dIlUv8Tddb_zLfQbMP5dZIepcH9xKS-S67ogHFs5vN008STGCJIb9j2mIrbsTY5XV-OIotNvf7uBCMCOAATL1gbaHf3vXi8_tqsbf96Spfd_IG7M3J2YA8xw0/s320/DSC_0231%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Stir & simmer this for about 15 minutes.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-n0GTWTTgs50SorK6vW4KVwYrYVpe_2I_SrRtMPbTd8IvlgQ-8r3cecsQCjzvvxriituEQ6kTBP4yjTovGcFFRmMND_vEHFXVU2xJatATh3zME_9I1mCatxc_GGkBUBw0NX6jHAF8I-k/s1600/DSC_0234%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-n0GTWTTgs50SorK6vW4KVwYrYVpe_2I_SrRtMPbTd8IvlgQ-8r3cecsQCjzvvxriituEQ6kTBP4yjTovGcFFRmMND_vEHFXVU2xJatATh3zME_9I1mCatxc_GGkBUBw0NX6jHAF8I-k/s320/DSC_0234%5B1%5D.JPG" width="320" /></a></div>
<div style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ladle this into your mason jars, this may take some pushing & re-arranging. Don't cram the cucumbers in, but don't leave extra wasted space. Pouring remaining juices over them until they are full to about 1/2" from the top.</span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyP8uSoTlY1rVUT_qbDWMUQDYKvzB2U5H8_4vGXOtzsIcBT-Qacbt58cVQbPc9cqyQk_z2Cki1SAEd6qv3TQYwVOkWAC3BCCjDg9aDyUNifh31Qc8Ou00ym-DayP-pWLt26OB4fBehzM/s1600/DSC_0236%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyP8uSoTlY1rVUT_qbDWMUQDYKvzB2U5H8_4vGXOtzsIcBT-Qacbt58cVQbPc9cqyQk_z2Cki1SAEd6qv3TQYwVOkWAC3BCCjDg9aDyUNifh31Qc8Ou00ym-DayP-pWLt26OB4fBehzM/s320/DSC_0236%5B1%5D.JPG" width="213" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">If it happens that there isn't quite enough juice to do this, add a little more cider vinegar to each jar.</span></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYgZJwdW7-n6BBVmBK3KItPB-_jv8i50JRLUiRzsWyB9NZ163n_E9wefg3akF7Mx8Hm_Nrc2_JEL-d-KHopTd5p-GlgkgC7Zls0LUbtHrG21HidB0gUngsOq_AYtVx328tB2_tqME4gQ/s1600/DSC_0237%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYgZJwdW7-n6BBVmBK3KItPB-_jv8i50JRLUiRzsWyB9NZ163n_E9wefg3akF7Mx8Hm_Nrc2_JEL-d-KHopTd5p-GlgkgC7Zls0LUbtHrG21HidB0gUngsOq_AYtVx328tB2_tqME4gQ/s320/DSC_0237%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Dunk your lids & rings in boiling water for about 15 seconds, & put them on the jars. Screw them on to finger tight, & set them in the pot of boiling water.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoguVq9j-qpdAcStQJJhaDndX4kqVgujRQQ6md7Qeyxz0FuQbp8RVmqjhjSbgk2LkQ6HBwUc1G2mQjhtTva3HljKBW0b_9T4_5TbphdEI0_Hfx7venf5A6w9lL8ppmQSKcAxkMulaB5Y/s1600/DSC_0238%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoguVq9j-qpdAcStQJJhaDndX4kqVgujRQQ6md7Qeyxz0FuQbp8RVmqjhjSbgk2LkQ6HBwUc1G2mQjhtTva3HljKBW0b_9T4_5TbphdEI0_Hfx7venf5A6w9lL8ppmQSKcAxkMulaB5Y/s320/DSC_0238%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Make sure the jars are completely covered with water & let them boil for 15 minutes.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the jars from the water, placing them on a towel or hot pads, or something of the sort. Then cover them with another towel & let them cool.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRinQ9561DNFhCCQQ5Wy-7g4lml61VzN7s-m3-TMslM_0mzWQ8E7YK5446Jrq0_9tnaUVvPcVc5z54eeJ8okkPkmJPjo0c6AV-hV0Kx3Ty8mQ1oAirH_MIxImxe_eIVf6P65sxnnOM6SA/s1600/DSC_0241%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRinQ9561DNFhCCQQ5Wy-7g4lml61VzN7s-m3-TMslM_0mzWQ8E7YK5446Jrq0_9tnaUVvPcVc5z54eeJ8okkPkmJPjo0c6AV-hV0Kx3Ty8mQ1oAirH_MIxImxe_eIVf6P65sxnnOM6SA/s320/DSC_0241%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">This is the fun part: now wait to hear the little puppies *pop*, & you know they're sealed well. You can test this after they've cooled, by pressing down on the center of the lid with your finger. If it still pops up & down, it's not sealed. That's ok though. If one or two don't seal, just keep them in the frig & eat them within the next couple weeks. The others can get labeled & go in the pantry.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-25851710645631336752013-07-21T05:39:00.000-07:002013-08-01T14:17:25.838-07:00Did Someone Say SURPRISE APPLE CRISP?!<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">So, my plan for today was to prepare a crepe demonstration, but getting 10 minutes alone in my house to shoot a segment is kind of difficult. Especially if you don't want to hear, "Hey mom, I'm hungry," a hundred times or catch a glimpse of my brother wandering through the kitchen in his underpants. So, that piece will have to wait.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For now, I'm still trying to get rid of the butt loads of zucchini my garden is producing this year! Seriously! I raid my garden every morning before the sun starts baking Missouri to a scorching 187 degrees! So how is it, that I can pick all the zucchini I can find one morning, & still find a 300 pound whopper in the garden the very next morning?! Ok, maybe I tend to exaggerate a little, but you get the picture.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">So today, I put together Susanna's Surprise Apple Crisp. What makes it such a Surprise, you say? Well, because my sister, Susanna's, husband HATES zucchini - or so he thinks. Every year she makes this for him because he loves apple crisp. The surprise comes into play because, every year, he eats it up & has no idea it's made with zucchini! You, & any little zucchini haters you might have scattered around your house, won't be able to tell either!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">At my house, by the end of July, I'm getting comments like, "Enough with the zucchini everything mom!" So I have to get creative if I intend to use up all of the sustenance our gardens supply & avoid an all out revolt from my family as well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Thus, I fall back on old favorites, like . . .</span><br />
<br />
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;">SUSANNA'S SURPRISE APPLE CRISP</span></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBuD7wjtDMRUW5QC1quz2HvmRJpwdZKRNemAp3d9KwWz7N-1T0wUoJ5kd3dtpRkvGEWinPQtaUAI9FML6AHPNjzhkqXD1OuBdell00G9uCEU7KxmlfSTS_-50qqbuwpLdyDe5-k1HYa8/s1600/DSC_0220%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBuD7wjtDMRUW5QC1quz2HvmRJpwdZKRNemAp3d9KwWz7N-1T0wUoJ5kd3dtpRkvGEWinPQtaUAI9FML6AHPNjzhkqXD1OuBdell00G9uCEU7KxmlfSTS_-50qqbuwpLdyDe5-k1HYa8/s320/DSC_0220%5B1%5D.JPG" width="320" /></a></div>
<br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups flour</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 cups sugar - divided</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 3/4 cup brown sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> <u>3/4 cu</u>p butter - softened</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 8 cups zucchini - peeled, de-seeded & chopped (see below)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 3/4 cup lemon juice - bottled or fresh</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp. nutmeg</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 tsp. cinnamon - divided</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Using a pastry knife, combine flour, 3/4 cup of the sugar, brown sugar & butter. Pat, don't press, into the bottom of a 9x13 cake pan, & bake at 350 for 10 minutes.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Now chopping the zucchini is part of the trick here. Cut the ends off, cut it in half lengthwise & dig the seedy middle section out with a spoon (& feed that to the chickens if you've got 'em). Then cut the halves into long, triangular sections & chop those into apple chunk looking pieces.</span></div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbas_NVgYNN6eiAtL0P4zJW2-GUvpejKND4gz_m97DihA9c7g95a7VMpcBwwEpBJlQUXCO6vqjMrqr058ldHXOocMbtuV8zT88M71v6TrcmtZsMSMLVWlWiHIpokaflm_br-E-ehVQNM/s1600/DSC_0213%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbas_NVgYNN6eiAtL0P4zJW2-GUvpejKND4gz_m97DihA9c7g95a7VMpcBwwEpBJlQUXCO6vqjMrqr058ldHXOocMbtuV8zT88M71v6TrcmtZsMSMLVWlWiHIpokaflm_br-E-ehVQNM/s320/DSC_0213%255B1%255D.JPG" width="320" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Voila! Zucchini that looks like cut up apples.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cook these in the lemon juice, over medium heat for about 15 minutes, 'til they're tender.</span></div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIiTIUWF_ADmZ0dDBSQwDYIt_lkSjcQ_TabSU3O_MpWXYNZvJWp2OO-MROyFO6889sf-7L4QBywkkaplA3N0DaKW2-eC4FLZJ7MlmhAfbo5eO6KzMzDjMmfixD60_RArBvlJPqlfmd3U/s1600/DSC_0218%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIiTIUWF_ADmZ0dDBSQwDYIt_lkSjcQ_TabSU3O_MpWXYNZvJWp2OO-MROyFO6889sf-7L4QBywkkaplA3N0DaKW2-eC4FLZJ7MlmhAfbo5eO6KzMzDjMmfixD60_RArBvlJPqlfmd3U/s320/DSC_0218%255B1%255D.JPG" width="213" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add nutmeg, 1 cup of the sugar & 1 tsp. of the cinnamon. Stir this until the sugar dissolves, about 5 minutes. At this point the sauce is very liquidy, it's ok, it's suppose to be. Just pour it over the baked crust & bake this another 30 minutes, still at 350.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix remaining 1/4 cup of sugar & 1 tsp. of cinnamon, sprinkle this over the top & bake 5 minutes longer.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">I serve it warm with a big glob of vanilla bean ice cream. Yummmmers!</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Here's a great gift idea too:</strong></span></div>
<div style="text-align: center;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: center;">
<img class="rg_i" data-sz="f" name="ms9qctNw6CDK7M:" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcQj8_mMjcs_1qdJU0oq2Xj44yVwmUX3-64mwoCNkmxMVXLX_UMP" style="height: 172px; margin-left: -1px; margin-right: -2px; margin-top: 0px; width: 253px;" /></div>
<div align="center" style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix together the crust ingredients & put them in one jar. Then prepare the zucchini mixture up to the point where you are ready to pour it onto the crust, but put that in another jar instead. Put the lids on the zucchini jars & boil them (just the zucchini jars, NOT the dry ingredient jars), submerged, in a hot water bath for 10 minutes. (And don't get the idea that I make comments like that, about not boiling the dry ingredient jar, because I think <strong>you</strong> are an idiot. I do that because I know what an idiot <strong>I</strong> have been about recipes sometimes!)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Then just dress up the jars & add a label with the following instructions & give away!</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Dry Ingredient Jar Instructions:</strong></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Using a pastry knife, cut 3/4 cup of butter into contents of this jar. Pat, don't press, into a 9x13 cake pan & bake at 350 for 10 minutes.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Zucchini Jar Instructions:</strong></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour onto baked crust & bake at 350 for 30 minutes. Sprinkle with some cinnamon sugar & bake 5 minutes longer. Serve with vanilla bean ice cream.</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">Thanks y'all for sticking with me & as always,</span></strong></div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">Cook It, Share It, LOVE It!</span></strong></div>
<div style="text-align: left;">
</div>
<div align="left" style="text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0tag:blogger.com,1999:blog-8773460205840212450.post-46505255846691066942013-07-20T07:42:00.000-07:002013-08-01T14:18:02.677-07:00How Long Has It Been Since You Sat Down With Friends & Family For A SUNDAY LUNCHEON?<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Both my husband & I occasionally prefer to drop the meat from the menu. I can't even go so far as to say we are weekend vegetarians, well, mostly because I love a good steak so much that it would feel adulterous to even utter those words! That being said, there are times when we'll get on a meatless fare kick, & when we do, I have to come up with a dinner that will keep my 13 year old carnivorous son happy too. And this one fits the bill on all accounts!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">So let's put together a three course meal that you & your friends can sit down & enjoy on a beautiful summer Sunday afternoon! On the menu:</span><br />
<br />
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">VINETTA with Fresh Bread</span></strong></div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;"></span></strong> </div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">HEARTS of PALM SALAD</span></strong></div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;"></span></strong> </div>
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">SENEGALESE STEW</span></strong></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">VINETTA</span></strong></div>
<br />
<div style="text-align: center;">
<img src="http://ts1.mm.bing.net/th?id=H.4855152360883564&pid=1.7&w=261&h=177&c=7&rs=1" style="height: 177px;" /></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">One of my favorite things about the Hungarian food my mother-in-law introduces me to, is the depth of flavor produced by only a few simple ingredients. I'm thinking you will not be disappointed by this traditional Hungarian dish.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 medium Eggplant</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/4 Cup onion - minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 tsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp. pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Good Fresh Bread - get it by the deli counter, not the bread isle</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The directions for this recipe kind of look a little long & daunting, but it really isn't all that. Let me simplify: Once you've cooked the eggplant, peel off the skin & chop it coarsely. Now stir it up with the rest of the ingredients. That's it, so read on without fear!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">But first, the eggplant has to be cooked, & you have two options here: bake it or grill it. Which one is right for you? That depends. Baking the eggplant will give you a softer, gentler flavor, as well as save you a little time. While grilling it will produce a fuller, smoky edge, but it will take a bit longer to prepare. My choice, especially for this meal combination, would be grilling. The delicacy of the Hearts of Palm Salad will be complimented well by the edgy flavor the grill gives the Vinetta. But I will offer up both options here for you.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Baking:</strong> Poke the eggplant 5 or 6 times with a fork (don't forget this step - I didn't do this the first time I made it & ended up with baked eggplant splattered all over my oven!), place it on a baking sheet & bake it at 300 until it is soft when you give it a squeeze. About 30 minutes, but this will vary depending on the size & shape.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Grilling:</strong> Don't poke holes in the eggplant this time. Why? That was the question I posed to my mother-in-law too. I was certain she was just jackin' with me so she could laugh her head off when the eggplant exploded inside my grill too. But no. On the grill the skin crackles & breaks open on it's own to release the steam that builds up inside. Just pop it right on the grill, let it sit, turning occasionally, until is chars all over & is soft to the squeeze. Again, the time will vary. Not only depending on the size the eggplant, but also depending on the grill temp. (hard to control charcoal). If you're using a gas grill, I'd suggest about 30 minutes at 300 like the baking option.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now you can pile the Vinetta on individual toasts for an appealing presentation, or just put it in a pretty bowl & serve it next to a basket of cut breads. Easy-peasy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Variation: sometimes my mother-in-law stirs in a couple spoonfuls of mayo instead of the olive oil. But, of course, she will only use her homemade mayo, so if you're interested in that recipe, let me know.</span><br />
<br />
<br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">HEARTS of PALM SALAD</span></strong></div>
<br />
<div style="text-align: center;">
<img src2="http://ts1.mm.bing.net/th?id=H.4991985697622312&pid=1.7&w=280&h=110&c=7&rs=1" src="http://ts1.mm.bing.net/th?id=H.4991985697622312&pid=1.7&w=280&h=110&c=7&rs=1" style="height: 110px;" /></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups romaine lettuce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 cup radishes - sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 cup hearts of palm - cut into 1/2" pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> (you can find these in the canned vegetable isle, </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> by the canned artichokes & what-not)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <u> 1 tsp.</u> sesame seeds - toasted if you like</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 tsp. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 tblsp. white wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 4 tsp. mirin (this is a sweet rice wine, but any white will do in a pinch)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/4 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/4 tsp. sesame oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp. vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salad: Toss first 4 ingredients in a bowl.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dressing: Shake the remaining ingredients in a lidded container & toss in with the salad. This is a FAB dressing, use it on any other salad you put together too.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This will serve 2 big salads, or 4 small ones. I usually double it because we loves us some good salad!</span><br />
<br />
<br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-family: Verdana, sans-serif;">SENEGALESE STEW</span></strong></div>
<br />
<div style="text-align: center;">
<img src="http://ts2.mm.bing.net/th?id=H.4551296349372441&pid=1.7&w=120&h=175&c=7&rs=1" style="height: 175px;" /></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">At first I was kind of like, hmm, peanut butter is an African thing? But yea, I guess it is. Senegal is a country about as big as South Dakota, yet it is the 8th largest producer of peanuts in the world! And I guess sweet potatoes are a pretty big crop there too, so this dish is starting to make sense.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 onions - chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <u> 1 sweet</u> red pepper - chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 lb. sweet potatoes - peeled & chopped into 1/2" cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 carrots - sliced like coins</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <u> 2 garlic</u> cloves - minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 tblsp. fresh ginger - peeled & minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp. ground cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <u> 1/4 tsp.</u> cayenne pepper - I use Penzeys Black & Red, </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> but that's a special order thing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 4 cups vegetable stock - or chicken broth if that's all you have in the pantry</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <u> 6 tblsp.</u> peanut butter - substitute almond butter if you can't do peanuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 8 cups fresh spinach - chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sauté the onion & pepper in a spray of cooking oil until soft (about 3 min.). Add sweet potatoes, carrots & garlic, sauté for about a minute. Add ginger, cloves, salt, & cayenne, simmer 1 min. more.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour in the broth, scrape up any browned bits from the pan, & bring to a simmer. Stir in peanut butter until smooth, cover, reduce heat to low & simmer until potatoes are tender (about 30 min.).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Stir in spinach, cook 10 min. longer & serve.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<div style="text-align: center;">
<span style="font-family: Arial;">With this menu I'd serve it with a soft, chilled white wine like a Pinot Grigio or Gewurztraminer - but avoid the chardonnays, too buttery for this.</span></div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com2tag:blogger.com,1999:blog-8773460205840212450.post-90387887019905433942013-07-19T05:32:00.000-07:002013-08-01T14:18:34.841-07:00Enough already! Fine, I'll do it! Let's start with CHOCOLATE ZUCCHINI CAKE!<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://triciaszasz.wix.com/mamaszasz" target="_blank">Visit the Mama Szasz website for more!</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Just in the last 2 weeks I've copied, typed out, or listed over the phone, at least 15 recipes! And half of these requestees said something like, "Do you have a blog you post these on? You should, they're great!" Yea, yea, I know, I'm so far behind, technologically speaking, that I just upgraded my flip phone a few months ago! AND I'm still not happy about that move! This new phone (no, not even an i thingy or that annoying Droid one, or even a touch screen - just a phone that doesn't flip) it's like talking into a deck of cards or something! I'm sure I still have a look on my face, when I'm using this new phone, like I'm holding a turd up to my cheek! So starting a Blog is kind of a stretch for me, but here goes y'all. Let's just hope the recipes make up for my technotardness.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> So just today I received requests for these recipes:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="78" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdplqdTD514Vclyie6_o5DxGAdSN_hIH4vNJQKBCmPM1j7g2WPL31DrQNU_sGYtowpwHxYi-gZIdEYI9tPnKk30jrEjCJUTX2FjqbmpBdpxYy8rGWoYFzHG7U8LayT_-lkzoHKiEBc9g/s200/hearts+of+palm+salad.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><strong>Hearts of Palm Salad</strong></span><br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="109" src="http://ts1.mm.bing.net/th?id=H.4855152360883564&pid=1.7&w=250&h=175&c=7&rs=1" style="height: 175px; margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><strong>Vinetta</strong></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://ts2.mm.bing.net/th?id=H.4551296349372441&pid=1.7&w=120&h=175&c=7&rs=1" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ts2.mm.bing.net/th?id=H.4551296349372441&pid=1.7&w=120&h=175&c=7&rs=1" style="height: 175px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><strong>Senegalese Stew</strong></span></td></tr>
</tbody></table>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>BUT, since THIS is what my kitchen </strong></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong> counter looks like right now:</strong></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqTx_Zh8ZMmjo1W3_MiX4XqphvdCiMdKrO6dgnruAcnzXPRkKz_KK3WzitwijYMRm8Z4nYFO5I_-6sLXig_M0Tbtk1pIG77R_otS7lkxUeFGi3ih_xksO1_aMlVr7PFaHACtQRke7uro/s1600/DSC_0212%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqTx_Zh8ZMmjo1W3_MiX4XqphvdCiMdKrO6dgnruAcnzXPRkKz_KK3WzitwijYMRm8Z4nYFO5I_-6sLXig_M0Tbtk1pIG77R_otS7lkxUeFGi3ih_xksO1_aMlVr7PFaHACtQRke7uro/s320/DSC_0212%5B1%5D.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>I'm goin' with this request: CHOCOLATE ZUCCHINI CAKE!</strong></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yes, you read that right. Some years my zuc plants 'bout bury me in these bad boys, so I've searched out & re-written & begged as many zucchini recipes as I can find! And this one is a moist, rich, flavor-full cake that really will get the kids to eat their vegetables!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span> </div>
<div style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://ts4.mm.bing.net/th?id=H.4987454528293583&pid=1.7&w=259&h=179&c=7&rs=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ts4.mm.bing.net/th?id=H.4987454528293583&pid=1.7&w=259&h=179&c=7&rs=1" style="height: 179px;" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 3 cups flour</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 tsp. baking powder</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 Tblsp. cinnamon</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 scant Tblsp. salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 3 cups sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> <u>1/2 cup</u> cocoa</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 1/2 cups oil</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 4 eggs</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 Tblsp. vanilla</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 cup coconut</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> <u>1 cup</u> nuts (you can skip this if you're not a nut fan)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 3 cups zucchini - grated</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sift together 1st 6 ingredients. Make a well in the center & add remaining ingredients (except zucchini). Mix that all up, then fold in the zucchini.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour it into a greased 9x13 pan & bake at 325 for 90 minutes.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Allow to cool & dust with powdered sugar if you want - it really is rich enough to knock your socks off, even without frosting! But if your goal is to drop yourself into a chocolate coma, please, by all means, frost on!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">And if you must,</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> then dear God, do it right!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Might I suggest,</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> for your chocolate coma delight:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;"><strong>ITALIAN BERGAMOT BLACK TEA GANACHE</strong></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> <img src="http://ts3.mm.bing.net/th?id=H.4714732736743562&pid=1.7&w=200&h=165&c=7&rs=1" style="height: 165px;" /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 1/3 cups heavy whipping cream</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 8 Tblsp. Italian Bergamot Black Tea - bagged</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> 16 oz. dark chocolate (I like Ghirardelli 70% cocoa)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> - finely chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat cream just to bubbling, remove from heat & add tea bags. Cover & steep for 15 minutes. You're probably going to have to go to a specialty tea shop for this, I don't think it can be found at your regular grocery store, but check the tea isle next time you're there, just in case. Remove tea bags, pressing out any liquid.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">But if you're just jonesin' for a chocolate fix & can't wait long enough to get to the little tea shop downtown, you really can skip this & just start with the directions below.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Return cream just to bubbling, remove from heat & stir in chocolate. Stir it 'til the chocolate is melted & the mixture looks shiny & smooth. Dump it on your cooled cake & chow down!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;">Enjoy all! And let me know what you think!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;">AFTER you come out of your chocolate stupor, that is.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/08183202857506215489noreply@blogger.com0