Look what I found when I cut into a loaf of bread I had made...
Saturday, February 6, 2010
Friday, February 5, 2010
Here is a recipe from one of my old Pillsbury cook booklets. It is a great everyday soup. I love the barley in this recipe but today I wanted to substitute pasta.
1 1/2 lb. ground beef (I only had 1/2 lb)
6 c. water (I used 1 can of beef stock and added enough water to make 6 cups)
3 beef bouillon cubes
2 c. sliced carrots
1 1/2 c. coarsely chopped onions
1 1/2 c. coarsely chopped celery
1/2 c. coarsely chopped green pepper (I substituted 1/2 of a small cabbage, chopped)
1/3 c. barley (substituted cooked pasta)
1 tsp. salt
1/8 tsp. pepper
28 oz. can whole tomatoes, undrained
8 oz. tomato sauce
2 bay leaves
1/4 c. ketchup
In 5 quart Dutch oven, brown ground beef and drain. Add all other ingredients, bring to boil. Reduce heat, cover and simmer 1 hour or until vegetables are tender. Remove bay leaves.
Recipe states it yields 10 (1 1/2-cup) servings and it is even better the next day.
Plenty to share or freeze.
Thursday, February 4, 2010
And he grew...
into a 90 plus pound lap dog...
After a bout with Lyme's Disease, he suffered from joint pain especially in his front paws. Daily aspirin regiment helped for a long time but then it was on to Rimadyl. Later we covered all bare floors with rugs so he wouldn't slip. Time and again we were confronted with the decision about the pain he was having and his quality of life. We talked with the vet. We waited. One day we woke up and his front paws were so swollen. We knew.
My BIL said it best. "Scotty is the kind of dog you get once in a lifetime!"
Wednesday, February 3, 2010
"A cheerful heart is good medicine".
- 4 Whole Chicken Breasts (I butterflied these)
- 4 Swiss Cheese (or American) slices, 4"x4" (I have used Port Wine cheese left over from Christmas that was so good!)
- 1 can Cream of Chicken Soup, 10 oz
- 1 c herb seasoned stuffing mix (even more if desired)
- Garlic powder (opt.)
- 2 tb Parmesan cheese (opt.)
- 1/4 c Melted butter
- 1/4 c Dry white wine (I used orange Juice)
Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes.
Tuesday, February 2, 2010
(Well, the water tower on the right with all of the microwave posts sticking up negates the aged appearance)
I did a little searching and found that the architecture is of the Italianate style, and includes a cubical shape, a shallow pitched roof with deep overhanging eaves and cupolas.
This steeple sits atop the church that is attached to the Tomlinson Mansion.
For the Swirl
3/4 cup chopped walnuts
2 tsp unsweetened cocoa
2 tsp sugar
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
7 ounces milk chocolate, melted and cooled
2 ounces bittersweet chocolate, finely chopped
2 tsp light corn syrup
Getting Ready: Center a rack in the oven and preheat oven to 350F. Generously butter a 6-mold mini Bundt pan.
Monday, February 1, 2010
1-1/3 cups sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup cooking oil
Directions1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
2. Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
3. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing.
4. Makes 1 loaf (14 servings)