tag:blogger.com,1999:blog-68857841308863058412024-03-13T04:55:03.107-04:00the-jill-of-all-tradessome of my tried and true recipes, some gardening tips and a splash of watercolorjill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-6885784130886305841.post-89240661767831050822012-08-17T11:48:00.001-04:002013-07-09T17:54:02.057-04:00Blueberry and Peach Pie Cookie Bars<div class="separator" style="clear: both; text-align: center;">
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the basis for this recipe was published in a church cookbook about 30 years ago. it is a family favorite . most fruit that you would use in a pie can be used. i adjust the spices and sugar accordingly.<br />
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ingredients<br />
<br />
jelly roll pan<br />
<br />
fruit:<br />
1 heaping quart fruit, for this i used half blueberries and half peaches<br />
2 tablespoons flour<br />
1/2 cup sugar<br />
1 tablespoon lemon juice<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
<br />
crust:<br />
1/2 lb butter<br />
3 cups flour<br />
2/3 cup sugar<br />
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preheat oven to 400 degrees<br />
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prepare fruit<br />
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place crust ingredients in food processor or mix by hand with a fork<br />
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place crumbs in jelly roll pan and press with fingers letting the crust creep up the edge<br />
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add the flour ,sugar, spices to the fruit and mix.<br />
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spread the fruit mixture evenly on the crust<br />
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place in 400 degree oven for 10 minutes, reduce heat to 350 and continue baking for another 30 minutes</div>
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<span style="font-size: x-large;"><b><i> enjoy!</i></b></span>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com2tag:blogger.com,1999:blog-6885784130886305841.post-26376753096370781282012-07-01T11:48:00.000-04:002013-07-09T17:55:38.781-04:00Aunt Ruth's Almond Cheesecake/Holiday Style<div class="separator" style="clear: both; text-align: center;">
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i got this recipe years ago from my dear Aunt Ruth...it is a 'keeper'! <span style="background-color: white;"> this cheesecake is just fine without the fruit but it was baked for a july get together. normally i serve it plain or scatter sliced almonds that i have toasted on the top.</span><br />
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i have a helper. my cook in training, molly the dolly and she is becoming a very good<br />
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10 " spring form pan<br />
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ingredients for the crust<br />
2 packages of graham crackers<br />
1/2 cup sugar<br />
1 1/4 sticks of butter, very soft or melted<br />
<br />
ingredients for cheesecake (all at room temperature)<br />
5 - 8 ounce cream cheese<br />
1 cup sugar<br />
2 eggs<br />
1 teaspoon vanilla<br />
1 teaspoon almond extract<br />
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ingredients for topping (all at room temperature)<br />
8 ounces sour cream<br />
3/4 cup sugar<br />
1 tablespoon almond extract, note it is a TABLESPOON<br />
1 tablespoon fresh lemon juice<br />
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preheat oven to 375degrees F<br />
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place the crust ingredients in a food processor and blend. the butter needs to be very soft or melted.<br />
if no processor is available, crush crackers with a rolling pin between 2 sheets of wax paper. place crumbs in a bowl and add sugar and melted butter and blend.<br />
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press the crumb on the bottom and sides of the spring form pan<br />
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<span style="background-color: white;">bake crust in a 375 degree oven for 15 minutes and cool completely</span><br />
<span style="background-color: white;">TURN OVEN OFF</span><br />
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place all the cheese cake ingredients in a mixing bowl and mix with an electric mixer for several minutes till all lumps disappear and it is very creamy. spread evenly<br />
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place all topping ingredients in a bowl and mix by hand. carefully spoon over cheesecake mixture<br />
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again, gently smooth the topping over the cheesecake mix<br />
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place the prepared cheesecake in the cooled oven and set oven for 350 degrees f. bake for approximately 50 minutes. it will still be a bit jiggly when removed from the oven.<br />
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bakes and ready to add toasted almonds or be served plain...or decorated for july 4th<br />
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<span style="font-size: x-large;"><b><i>ENJOY!</i></b></span>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-83960619610383912472012-04-01T13:56:00.000-04:002013-07-09T17:57:34.541-04:00grouper in lemon and wine<div class="separator" style="clear: both; text-align: center;">
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this dish is simple to prepare for thick fish that will be baked. i accompany the fish with roasted vegetables.</div>
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the combo is great for company as it all can be assembled in advance and placed in the oven at the same temperature. the veggies just need to go in about 25 minutes ahead of the fish</div>
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roasting vegetables is 'in vogue' now. the flavors are more intense and our family loves them. simply select the vegetables you like to eat, wash and cut them in the desired size and toss them in a little olive oil and garlic...i added some dijon mustard to these. place a sheet of foil on a cookie sheet, spread the oiled veggies on it and dash some salt on the top. they take about 45-55 minutes at 375. i turn them over about halfway through the cooking time. now, back to the fish!<br />
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for this preparation you need 2 pounds of thick fish such as grouper, a good white wine, 2 lemons, 1 package ritz crackers or similar brand, 1/2 stick of butter, and cajun seasoning(optional),<br />
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thinly slice the lemons and line a baking dish ( that will hold the fish) with the lemons<br />
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place the fish upon the bed of sliced lemons and pour over 1/2 cup of good white wine. i used prosecco.<br />
squeeze some lemon juice over the top of the fish and season with the spice. i used about 1/2 teaspoon<br />
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crush the crackers and melt the butter. place crackers on top of the fish and drizzle butter over the crackers.<br />
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the fish is ready for the oven. all ovens very a bit so you will have to judge when it is complete. this took 35 minutes in a 375 degree oven.<br />
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the vegetables are out of the oven and ready to serve. if the fish is not quite done, no matter...these are good at room temperature or place them in a glass serving dish and zap them in the microwave for a minute to reheat.<br />
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the fish is out of the oven and ready to serve after 35 minutes<br />
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<span style="font-size: x-large;"><b><i>enjoy!</i></b></span>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-10938689472294594312012-01-30T14:19:00.000-05:002013-07-09T17:58:33.097-04:00smoked salmon with pasta and peas<div class="separator" style="clear: both; text-align: center;">
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this is a very easy and quick dish to prepare. i usually have most of the ingredients on hand so it can thought of at the last minute. again, some of the ingredients can be substituted. </div>
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ingredients:<br />
1 pound of pasta, i used farfalle here but any sturdy pasta cut will do<br />
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1/4 cup olive oil<br />
1/3 cup white wine<br />
1/4 cup garlic scapes (ok, instead you can use 2 shallots and 2 garlic cloves or a small onion and 2 garlic cloves) i had frozen scapes from last june...<br />
8 ounces smoked salmon ,chopped or torn<br />
1 cup heavy cream<br />
1 tablespoon tomato paste (not necessary but i like the pink tinge it makes)<br />
freshly ground pepper<br />
1 cup petite frozen peas<br />
1 handful arugula, chopped (or parsley)<br />
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place a large pot of salted water on the burner and bring it to a boil. <br />
while the water heats, assemble the ingredients<br />
when water is boiling, add the pasta and stirring constantly till it is boiling<br />
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NOW: stir the tomato paste into the cream<br />
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place the oil,wine and garlic, onion and salmon into a large pan and simmer of low<br />
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place the frozen peas in the bottom of the colander in the sink where you will drain the pasta<br />
when the pasta is close to done, add the heavy cream and freshly ground pepper to the salmon. <br />
heat it to a simmer<br />
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drain the pasta over the frozen peas<br />
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mix the two (pasta and salmon sauce)<br />
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toss in the arugula or parsley at the end<br />
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<strong><em><span style="font-size: x-large;">enjoy!</span></em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-54589023465782271902012-01-15T12:24:00.000-05:002013-07-09T18:00:27.236-04:00pear/gingerbread upside down cakethe first time i made a pear-gingerbread upside down cake, it took longer that it does now. it was fall and i was inspired by an abundance of fresh pears. guests were coming for dinner so i thought i would give it a try. i made the gingerbread from scratch and used fresh pears. THIS IS THE QUICK VERSION... and just as good. my 8 year old granddaughter and i made these. we had lots of pictures but while trying to set the date on my camera, the card was 'wiped clean'. <br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sG7WXFKse2W5czpr5Nwca4dbtZNUnvlvcIaI9MoaOfmWowMbcQyK4wDmf63qiKHxdTbRnofxsEcTpL_pzxCcBIp1JTJKtP_p4Tvg9GP8f3dj07EwDEfm5BstVrEFZoMoRO0S_XGsqLc/s1600/c1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sG7WXFKse2W5czpr5Nwca4dbtZNUnvlvcIaI9MoaOfmWowMbcQyK4wDmf63qiKHxdTbRnofxsEcTpL_pzxCcBIp1JTJKtP_p4Tvg9GP8f3dj07EwDEfm5BstVrEFZoMoRO0S_XGsqLc/s400/c1.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a winner</td></tr>
</tbody></table>
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ingredients for 1 cake:</div>
<br />
<br />
8 or 9 inch spring form pan<br />
<br />
1 gingerbread cake mix<br />
<br />
1 can pears, drained and juice saved<br />
<br />
1/4 cup molasses<br />
<br />
1/4 cup brown sugar,either light or dark<br />
1/4 cup melted butter<br />
<br />
1.preheat oven to 350 degrees<br />
2.butter bottom and sides of spring form pan<br />
3.melt 1/4 cup butter and add 1/4 cup brown sugar...stir and put in the bottom of the pan and spread evenly<br />
4.arrange pears on top of melted butter and brown sugar ( no picture so remember they are upside-down ;)<br />
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5.follow directions for cake mix but instead of all water, use 1/4 cup of molasses and the juice from the pears. add water if needed ( the mix i used called for 1 egg and 1 cup of water. the molasses and pear juice made a full cup so i did not need any water). add ingredients all together and stir with a spoon till mixed. 6.pour over pears<br />
7.bake according to box directions...mine took 30 minutes<br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT27MWWsn1ATS9GpiXo1Yp509MFNAIHY_7YrvMhWnaczKVy-vVWTgyeVeeM6a1hj_N3rbwsgWk1Myeu9hTcNnOhxKEix_p8Fdi8mci72cwcbzWWlPteJgIgW8-_tBhRdEVAmHBkbn_s_U/s1600/c2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="348px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT27MWWsn1ATS9GpiXo1Yp509MFNAIHY_7YrvMhWnaczKVy-vVWTgyeVeeM6a1hj_N3rbwsgWk1Myeu9hTcNnOhxKEix_p8Fdi8mci72cwcbzWWlPteJgIgW8-_tBhRdEVAmHBkbn_s_U/s400/c2.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">out of the oven and on to the plate</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAx3g4NdH3yPJyNIwSijWrevBB4g1uF_M4zZ5owT1MHsP9plfsv5nc3ibxku4AR6d0ZgtEBfWXUukVebXKFpgMcCmT_eOikwPsOGU-KOlMLkx63pfAAFt547qtrOI2GPzc0pR4RKdJjVQ/s1600/c3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAx3g4NdH3yPJyNIwSijWrevBB4g1uF_M4zZ5owT1MHsP9plfsv5nc3ibxku4AR6d0ZgtEBfWXUukVebXKFpgMcCmT_eOikwPsOGU-KOlMLkx63pfAAFt547qtrOI2GPzc0pR4RKdJjVQ/s400/c3.JPG" width="400px" /></a></div>
remove from pan and flip over on plate while still hot. otherwise the sugar and butter will start to harden and stick to the pan ...do not ask me how i know this! ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNk6srfBusF68frmL6J4KWsxv5_yCKTum1rJYv4ELQ-LjuApI1j-qV5K2PhqHt63nKtGyDxMZX6UIvE8olGx8hmgkEGR77d1RIOeoL3PMx6ITrVJuIlZk0xqzCnGB7dsa1WOyXjEfwGYA/s1600/c4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNk6srfBusF68frmL6J4KWsxv5_yCKTum1rJYv4ELQ-LjuApI1j-qV5K2PhqHt63nKtGyDxMZX6UIvE8olGx8hmgkEGR77d1RIOeoL3PMx6ITrVJuIlZk0xqzCnGB7dsa1WOyXjEfwGYA/s400/c4.JPG" width="400px" /></a></div>
serve with whipped cream and ...............................<strong><em><span style="font-size: x-large;">enjoy!</span></em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-75314405068811829092011-12-22T09:06:00.000-05:002013-07-10T11:17:42.616-04:00roasted beet salad with arugula, butter lettuce and goat cheese<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-SbzUAlaV8jg/TvMxvKG1YzI/AAAAAAAAAoE/d0ltjSQvD-E/s1600/beet1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390px" rea="true" src="http://2.bp.blogspot.com/-SbzUAlaV8jg/TvMxvKG1YzI/AAAAAAAAAoE/d0ltjSQvD-E/s400/beet1.JPG" width="400px" /></a></div>
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there are many recipes for roasted beet salad with cheese and nuts. the dressing is the key in this recipe. it was to accompany a pork roast and a heavy sweet potato,leek, parsnip au gratin. i wanted it to be slightly sweet. it was a hit...a keeper!</div>
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first a note on the greens in any salad: for crisp greens that hold the dressing...wash the greens in ice water ahead of time and spin dry. wrap in a dish towel or paper towels and store in the frig. for a couple of hours</div>
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wrap the beets in foil and roast in a 350 degree oven for 1 hour. when they have cooled, remove the skins. the beets can be roasted ahead of time and refrigerated for a day or 2 if needed.<br />
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<a href="http://1.bp.blogspot.com/-ft-ctY2MVFY/TvMxxCfD-ZI/AAAAAAAAAoM/VUSgY9bxBtE/s1600/beet2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" rea="true" src="http://1.bp.blogspot.com/-ft-ctY2MVFY/TvMxxCfD-ZI/AAAAAAAAAoM/VUSgY9bxBtE/s400/beet2.JPG" width="357px" /></a></div>
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cut the beets in the desired shape. if the beets were small i would have quartered them</div>
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<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://3.bp.blogspot.com/-pOGJcRwdWeU/TvMxzy7JsCI/AAAAAAAAAoU/ef_cRl19r8I/s1600/beet3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="355px" rea="true" src="http://3.bp.blogspot.com/-pOGJcRwdWeU/TvMxzy7JsCI/AAAAAAAAAoU/ef_cRl19r8I/s400/beet3.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">diced beets<br />
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dressing ingredients<br />
1/2 good quality olive oil<br />
1/3 cup white balsamic vinegar<br />
1/2 teaspoon honey<br />
1 teaspoon grated orange zest<br />
juice of 1 clementine<br />
1 teaspoon dijon mustard<br />
1/2 teaspoon salt<br />
fresh ground pepper<br />
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blend all ingredients. i place them in a jar and shake it. this too can be made ahead of time and refrigerated. be sure that it is at room temperature before using it.<br />
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crumble the goat cheese. i estimate about an ounce per salad<br />
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assemble the salad by placing the greens on a plate and adding a serving of beets, <br />
spoon the dressing over all the beets and greens<br />
add the crumbles goat cheese<br />
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<a href="http://4.bp.blogspot.com/-CS3ME4lhjeY/TvMx2u50YMI/AAAAAAAAAoc/Xjlos6bHw6A/s1600/beet4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335px" rea="true" src="http://4.bp.blogspot.com/-CS3ME4lhjeY/TvMx2u50YMI/AAAAAAAAAoc/Xjlos6bHw6A/s400/beet4.JPG" width="400px" /></a></div>
<strong><em><span style="font-size: x-large;">enjoy!</span></em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com2tag:blogger.com,1999:blog-6885784130886305841.post-69699464471102788552011-12-06T19:47:00.000-05:002013-07-09T18:03:35.853-04:00BLUE CHEESE CAKE<div class="separator" style="clear: both; text-align: center;">
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it's that time of year, lots of parties and lots of food. the following recipe is easy. it can be made ahead and refrigerated and it can even be frozen. it serves 20 as an appetizer and even more when it is spread on crackers<br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LiybBZiE5ry6htJ_kjxH-nSQUQafGztYwNPGTT-Q4LTKlQV6AyJVrDAju5z7S5a7sBgS1y5NHONQw6xIoV7L9MThk2VatDRYS1nw8wq2-cdTqOBhlc2hVLcJzLsXaqG6lLAYOYDuilk/s1600/OUT+OF+THE+OVEN.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LiybBZiE5ry6htJ_kjxH-nSQUQafGztYwNPGTT-Q4LTKlQV6AyJVrDAju5z7S5a7sBgS1y5NHONQw6xIoV7L9MThk2VatDRYS1nw8wq2-cdTqOBhlc2hVLcJzLsXaqG6lLAYOYDuilk/s400/OUT+OF+THE+OVEN.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">finished cheese cake</td></tr>
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ingredients at <em>room temperature </em><br />
2 tablespoons butter<br />
1 cup crushed cheese crackers<br />
16 ounces cream cheese, softened<br />
8 ounces blue cheese or gorgonzola<br />
3 eggs <br />
1/4 cup flour<br />
1/4 teaspoon salt<br />
1/4 cup picante sauce<br />
1 cup sour cream <br />
1/2 cup chopped green onions <br />
1/2 cup chopped walnuts<br />
1/2 teaspoon cajun seasoning(optional)<br />
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preheat oven to 325 degrees.<br />
1. butter an 8 inch spring form pan and sprinkle cracker crumbs on the bottom and sides. <br />
2. blend cheeses, flour, eggs, salt,cajun seasoning, picante sauce and sour cream till nice and creamy<br />
3. fold in onions<br />
4. pour mixture into pan( i pour the mixture slowly over a spatula so that the crumbs on the bottom are not displaced)<br />
5. sprinkle the top with walnuts<br />
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bake for 1 hour. cool and chill overnight<br />
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serve at room temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCJV0G6Q1oMpZSQbLftqCYCpnX2eFxQoqWiu9zq425dbcxd9Zo-R1vRyha-_HyulgoNpKqQpMrKO04yYnLn9Owmktfesa7lPnBFeigLNWwFeTzO3SIFBf51smN51BmqfP76Y83aWvg5w/s1600/FINISHED+CHEESE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCJV0G6Q1oMpZSQbLftqCYCpnX2eFxQoqWiu9zq425dbcxd9Zo-R1vRyha-_HyulgoNpKqQpMrKO04yYnLn9Owmktfesa7lPnBFeigLNWwFeTzO3SIFBf51smN51BmqfP76Y83aWvg5w/s400/FINISHED+CHEESE.JPG" width="400px" /></a></div>
<strong><em><span style="font-size: x-large;">enjoy!</span></em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-89325338098804264442011-11-20T15:32:00.003-05:002013-07-09T18:05:13.772-04:00make ahead turkey gravy/gluten free<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYWgoqDa9-2RgreZNOUYK0TV-Qt7n-d-4VjNIPerZVRQs_lEnY3-LRxALFjWRI-vew38VOfalmolbsnIoVlmNbr8ko-P_Wc9boeL_s-zDCKnsF3VCuDqmXAw-v8FSBPV-jmlkjyb_X9U/s1600/t1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="316px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYWgoqDa9-2RgreZNOUYK0TV-Qt7n-d-4VjNIPerZVRQs_lEnY3-LRxALFjWRI-vew38VOfalmolbsnIoVlmNbr8ko-P_Wc9boeL_s-zDCKnsF3VCuDqmXAw-v8FSBPV-jmlkjyb_X9U/s400/t1.JPG" width="400px" /></a></div>
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last year i was visiting my dear friend elsa. it was a couple of weeks before thanksgiving and she was making turkey gravy using turkey wings. after the gravy was made, she put it in the freezer...one less chore before serving up the turkey dinner. thinking this was a very smart idea i did the same when i got home. i just finished making this year's turkey gravy last night and i measured the ingredients! i made it gluten free but the cornstarch can always be switched if a flour thickening is desired. </div>
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i also included a link for my pumpkin cheesecake </div>
<a href="http://the-jill-of-all-trades.blogspot.com/2010/11/pumpkin-cheesecake.html">http://the-jill-of-all-trades.blogspot.com/2010/11/pumpkin-cheesecake.html</a><br />
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ingredients for 8 cups of gravy</div>
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4 pounds turkey wings</div>
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2 cans turkey stock (chicken could be substituted)</div>
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4 cups water</div>
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1 large onion</div>
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celery tops</div>
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1 teaspoon thyme</div>
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1 teaspoon salt</div>
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1 cup water</div>
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1/2 cup cornstarch <u>or </u>1 cup flour</div>
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preheat oven to 450degrees</div>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErT6gm5bCB6JDXBkbeIgQ-DpqfPhDBYNq8PwUyJJF-kHetAyAgClQTPkXphYcvZpcPvi_N3hhiUrSZtfFUhEFiDQb0V4iDtGHzhS5LjxW7Wnw60OOwDAPr9ayvlAWLoznrQNad-rrOY4/s1600/t2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="296px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErT6gm5bCB6JDXBkbeIgQ-DpqfPhDBYNq8PwUyJJF-kHetAyAgClQTPkXphYcvZpcPvi_N3hhiUrSZtfFUhEFiDQb0V4iDtGHzhS5LjxW7Wnw60OOwDAPr9ayvlAWLoznrQNad-rrOY4/s400/t2.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">turkey wings, onion, celery tops and turkey broth</td></tr>
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place wings in a shallow baking pan in the 450 degree oven for 30 minutes or until brown<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t9MGeHWjugZ01LZb7Vb56uR0UkeR5nMNNsSfDpbjE_7pIwsUnYrjX_ggn6ukZRnsBaOyVURMPB_Pmc0nariiNak6X0M75avyBlFPnJN6RyH-CkFy8ccCIit_wqwyB6RycFF5DGUq6Xk/s1600/t3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t9MGeHWjugZ01LZb7Vb56uR0UkeR5nMNNsSfDpbjE_7pIwsUnYrjX_ggn6ukZRnsBaOyVURMPB_Pmc0nariiNak6X0M75avyBlFPnJN6RyH-CkFy8ccCIit_wqwyB6RycFF5DGUq6Xk/s400/t3.JPG" width="400px" /></a></div>
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remove wings to a stock pot and deglaze pan with a cup of the water. add the rest of the 4 cups of water, the 2 -14.5 ounces of turkey broth, chopped onion, celery tops and seasoning and simmer covered for 2 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinr7Co0ZR_SRpX1rnQi8M2TYg_CBaNnSq8VQb26yZnVDMAorN8aTV84h0I4_E3ZlmOnFj6kaibsFCY-3CUTit0FowPOzQ2xhlkpOGXbKVDY8MfBy1WFh1fBaiWbFs35OBhw3la_scIixI/s1600/t4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinr7Co0ZR_SRpX1rnQi8M2TYg_CBaNnSq8VQb26yZnVDMAorN8aTV84h0I4_E3ZlmOnFj6kaibsFCY-3CUTit0FowPOzQ2xhlkpOGXbKVDY8MfBy1WFh1fBaiWbFs35OBhw3la_scIixI/s400/t4.JPG" width="400px" /></a></div>
drain and strain the cooked broth into a saucepan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpArk2gp4HQqxemKUu4NcQKMX3ShtZMwRIPAzm07G2xVwiRKCtG4_iFlnH19Cq-rq3ul38lc25IbRdtKRKXQbE2_yUR_1iRfhqdFbxFtT8whmdrL6PoMc6xOCGSI2pLVOLOax2YhVZrI/s1600/t5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="360px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpArk2gp4HQqxemKUu4NcQKMX3ShtZMwRIPAzm07G2xVwiRKCtG4_iFlnH19Cq-rq3ul38lc25IbRdtKRKXQbE2_yUR_1iRfhqdFbxFtT8whmdrL6PoMc6xOCGSI2pLVOLOax2YhVZrI/s400/t5.JPG" width="400px" /></a></div>
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the cooked turkey can be picked from the bones and used for another purpose</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUYt0a1f092xp_i1MRXi4zz5wmZwvuMX7cFcYQoeo-S_qD_TUVQE2hWKYZWMhtBOLRGZTAE_cqB6cNi-p7VIov7tkQAtnLH4DwaLr0ob9VzkycrTppNKy_0zsA3I2iSpBGryI1LCZwRw/s1600/t6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUYt0a1f092xp_i1MRXi4zz5wmZwvuMX7cFcYQoeo-S_qD_TUVQE2hWKYZWMhtBOLRGZTAE_cqB6cNi-p7VIov7tkQAtnLH4DwaLr0ob9VzkycrTppNKy_0zsA3I2iSpBGryI1LCZwRw/s320/t6.JPG" width="224px" /></a></div>
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TO THICKEN THE GRAVY</div>
mix cornstarch with remaining 1 cup of water making sure there are no lumps. add this mixture to the broth in the saucepan and turn on the heat. stir constantly until the gravy reaches a rolling boil. if the gravy is not thick enough, mix more cornstarch and water...remove from heat and add slowly ,stirring constantly till it is the right consistancy for you. if it is too thick, some broth can be added from the turkey when it is reheated on thansgiving. the gravy is now ready to refrigerate or freeze<br />
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<strong><em><span style="font-size: x-large;"> ready to enjoy! </span></em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-76347215824357285522011-10-28T19:51:00.000-04:002013-07-10T11:19:09.248-04:00leek, chard and turkey soupi had not been out to the garden for about two weeks. rainy weather and other things to do i guess. i was pleasantly surprised when i went out this past monday. the late plantings of lettuce, arugula, tatsoi and cilantro were flourishing in the damp, cool weather. the chard that i planted in the beginning of june was still beautiful with its yellow, orange and red spines. the parsley was abundant.<br />
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i had about 3 quarts of turkey stock from cooking down a meaty turkey carcass. my neighbor and friend betsy gave me three huge leeks from here garden...what to make? how about some turkey, leek, chard soup!<br />
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soup is easy to make. no measurements needed. most important is the stock. 'you have to put good in to get it out'. the bones for stock must be meaty. watery, weak stock just does not yield good soup<br />
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3 large leeks that have been cleaned and sliced.<br />
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a very large bunch of chard that has been chopped.<br />
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place the leeks and chard in with the stock pot with the broth and the turkey. i always chop the meat that has been cooked for the broth. it is a great way to find any little bones that you might have missed when the carcass was picked.bring to a simmer and add 3 sliced carrots...always great for color.<br />
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after about 20 minutes, bring the soup to a rolling boil and add some noodles or rice and a cup or so of chopped parsley. i added a cup and a half of small egg bows. i let them boil about 5 minutes stirring frequently and then turned off the heat.<br />
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the soup was an experiment and it was very tasty. it was interesting to see the colored stems of the chard change the color of the stock to a light yellow.<br />
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<strong><em><span style="font-size: x-large;"> enjoy!</span></em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-71160373494909042042011-10-16T20:08:00.000-04:002013-07-09T18:06:57.366-04:00oatmeal cookies with 'lots of goodies'i rarely blog about baking because it is not my favorite... too restricting! i always feel like i am back in chemistry lab. i do know that if you follow the chemistry of baking that you can add all kinds of extras as long as you measure all the important stuff. i am not a chocolate chip cookie fan, especially the soft ones. i like my cookies to be either chewy or crunchy. this is my #1 choice. the nice thing about it is if you do not like one of the extras or goodies as i call them, you can always double up on the ones you like. <br />
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oatmeal cookies with raisins, chocolate chips, walnuts and coconut<br />
<br />
1/2 pound softened butter<br />
1 cup dark brown sugar <br />
1 cup sugar<br />
3 tablespoons milk<br />
2ggs<br />
2 teaspoons vanilla extract<br />
<br />
dry ingredients<br />
1 cup whole wheat flour <br />
1 cup pastry flour<br />
1 teaspoon each of salt, baking powder and baking soda<br />
<br />
the goodies<br />
2 cups oats<br />
1 cup raisins<br />
1 heaping cup chocolate chips<br />
1 cup chopped walnuts or pecans<br />
1 cup coconut<br />
<br />
cream the butter and sugars until light and fluffy. add the eggs,milk and vanilla <br />
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sift the dry ingredients and stir into the sugar and butter mixture. <br />
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fold in the oats and other 'stuff'.<br />
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preheat oven to 350 degrees<br />
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i use 2 soup spoons for shaping these cookies. try to shape them into balls as you put them on the cookie sheet and make sure they are at least 2 1/2 inches apart...they spread. they are about 3 inches across after they are baked. the recipe makes 3 times the amount in the picture (family got the rest).<br />
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bake for 8-15 minutes depending on the size and your oven. watch the first batch carefully and do not over bake. when they are light brown on the edges, remove from the oven and allow to cool for a few minutes before placing on the cooling rack,newspaper or whatever you use to cool your cookies. they will harden when they are cool.<br />
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<strong><em><span style="font-size: x-large;">enjoy!</span></em></strong></div>
jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-37490165927214358662011-10-02T20:45:00.001-04:002013-07-09T18:10:49.982-04:00dilled green potatoes<div class="separator" style="clear: both; text-align: center;">
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this recipe is most certainly tried and true. 48+ years ago my hubby and i finished school, got married 2 weeks later and a month after that he was in the air force and we landed in Duluth, Minnesota for 2 wonderful years. i was a very inexperienced cook and this is one of the first recipes that one of the other wives shared. it is a great side dish for grilled or roasted meats. the best part is that it can be made a day ahead and refrigerated</div>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbplhPbhl9r2uQRAMdiaCDVZ0N6RjK4W0jh-IAb5Tm8Cpoj29t1HqXnTyXgKI41HX88aleHsAXLQPU1z_UqPi2TaneSIrxzu39bjyKgU5pioSHcP0al5dZ5JPzHVX_atMG87xO85h7U9A/s1600/dill1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbplhPbhl9r2uQRAMdiaCDVZ0N6RjK4W0jh-IAb5Tm8Cpoj29t1HqXnTyXgKI41HX88aleHsAXLQPU1z_UqPi2TaneSIrxzu39bjyKgU5pioSHcP0al5dZ5JPzHVX_atMG87xO85h7U9A/s400/dill1.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">idaho potatoes, fresh chives, frozen chopped spinach, Jerusalem artichoke flowers</td></tr>
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ingredients 6 large potatoes, peeled and cooked<br />
3/4 -1 cup of light cream<br />
1/4 pound butter, softened<br />
1 teaspoon sugar<br />
2 teaspoons salt<br />
1/4 teaspoon pepper<br />
4 tablespoons chopped chives<br />
1 1/2 teaspoon dried dill weed<br />
1 package thawed and drained chopped spinach ( i squeeze it)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKx8jueL53C3B_-AMuPwYBT2OAgqjK1NlI3mpEQm4WBORasKVEEmnfSHeuPD_4l3yzJJxDzpHpe-Y_eY_YXmOeq1CjS2REf8wQ0j1CZhRUYr7Om3PpgzVdsin9BvU6VEYJqwEA2_EwYg/s1600/dill2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKx8jueL53C3B_-AMuPwYBT2OAgqjK1NlI3mpEQm4WBORasKVEEmnfSHeuPD_4l3yzJJxDzpHpe-Y_eY_YXmOeq1CjS2REf8wQ0j1CZhRUYr7Om3PpgzVdsin9BvU6VEYJqwEA2_EwYg/s400/dill2.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">thawed and drained spinach and chopped chives</td></tr>
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mash the potatoes with the butter and cream until they are fluffy. add the rest of the ingredients and mix. <br />
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place the mixture in a greased casserole( 1 1/2 quart )and either refrigerate or place in the oven at 400 degrees for 20 minutes.<br />
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serve and <strong><em>ENJOY!</em></strong><br />
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note: i have made this recipe without the dill when i did not think it went with the rest of the meal...it was still good!jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-42329177292731303502011-09-18T14:44:00.000-04:002013-07-09T18:16:17.236-04:00september/salsa season<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4ArwPyK8zGSEysiDH0W8xp_qIKuXjjSc1n_dgl5Qhw0qZNRDdmufRhH1tTJWAibtGKF5_fvZE7s8jc2icbO6ea2dbZJGnMBNO7HvRvGbgQhfheeSz8En36Sq4qt4kgwnWKWXFFUP9QQ/s1600/c1aa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4ArwPyK8zGSEysiDH0W8xp_qIKuXjjSc1n_dgl5Qhw0qZNRDdmufRhH1tTJWAibtGKF5_fvZE7s8jc2icbO6ea2dbZJGnMBNO7HvRvGbgQhfheeSz8En36Sq4qt4kgwnWKWXFFUP9QQ/s400/c1aa.JPG" width="400px" /></a> </div>
it is hard to believe now but when i first made this recipe, there was no salsa in the grocery stores. no taco products. not even tortillas. now that was 40+ years ago. my husband had just gotten out of the air force and we were stationed with some friends from Texas. they introduced us to the wonder of 'tacos'...all made from scratch!<br />
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this recipe makes 12-15 pints and it takes about 4-5 hours but it is worth the effort and it lasts most of the winter IF one can keep the grands out of it.<br />
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recipe ( no measurements critical)<br />
15 cups peeled, chopped tomatoes<br />
1 1/2 heads of garlic, peeled and minced<br />
6 cups of onions<br />
6 cups red peppers, cleaned, chopped and drained<br />
8 jalapeno peppers with seeds removed, chopped fine<br />
1 cup white vinegar<br />
1 cup chopped fresh cilantro<br />
1 1/2 tablespoons chili powder<br />
2 tablespoons ground cumin<br />
2 tablespoons salt <br />
1 teaspoon pepper<br />
2 small cans tomato paste<br />
<br />
peel the tomatoes in batches. cover with boiling water for 2 minutes. lift out and place in cold water for the same amount of time. core, peel and cut is small chunks.<br />
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i use the food processor to chop everything but the tomatoes. garlic first while machine is running. onion next on pulse.i also chop the cilantro with the last batch of onions. add all ingredients EXCEPT peppers and tomato paste. bring to a boil and simmer for 1-1 1/2 hours.<br />
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meanwhile chop and drain the peppers and open the cans of paste.<br />
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<tr><td class="tr-caption" style="text-align: center;">my mess</td></tr>
</tbody></table>
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while the tomatoes, etc. are simmering...stir occaionally and run jars through the dishwasher <br />
have lids ready to boil. <br />
when the consistency is to your liking, turn the lids on high<br />
add the peppers and tomato paste and bring to a rolling boil.<br />
fill hot jars, a few at a time leaving 1/2 inch from top<br />
clean edge of jar and place hot lid and secure with the ring...and wait for the ping!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIqTOz0XsX4_z-y3R35izNmu_vCPY4x82UPJ_cKCp69PPqEHCb5PEjpp8sz91X7vE43k_5KXMkDmLJCpkArtykBRytIsWEhd09D7q3PcG8EELRMPELhr0V2Hpj7iL2aKf7LbPn5RlJho/s1600/c1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIqTOz0XsX4_z-y3R35izNmu_vCPY4x82UPJ_cKCp69PPqEHCb5PEjpp8sz91X7vE43k_5KXMkDmLJCpkArtykBRytIsWEhd09D7q3PcG8EELRMPELhr0V2Hpj7iL2aKf7LbPn5RlJho/s400/c1.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">salsa<br />
i always keep the jars on the counter for a week or two to make sure that the lids remain indented before they make the trip to the pantry.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBO8DZaOhfymglyOGfsvLlm052wjPS8UzF7Eo5ZdBR24_XA3-HAPruYyz6vns0qTIYi2TWuaMxZ-R1O-CsMt5B6ygPFpjmZ5thWWMMMQRSlsjxz3ndX-pvj9aUPJ3jIwsdPrblNs-56w/s1600/c1a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBO8DZaOhfymglyOGfsvLlm052wjPS8UzF7Eo5ZdBR24_XA3-HAPruYyz6vns0qTIYi2TWuaMxZ-R1O-CsMt5B6ygPFpjmZ5thWWMMMQRSlsjxz3ndX-pvj9aUPJ3jIwsdPrblNs-56w/s400/c1a.JPG" width="400px" /></a></div>
<strong><em>ENJOY!</em></strong><br />
<br />
a glimpse of the pantry<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSx7MClj6snT3oiMVqbkMy_bJNWWQRMLLAp1ndGslWNMInf3oA2CjctpAFnEKSYILQg7VsK9MdLX_7bFHACEVrMZuTzmkj3AIlps9Th1lW88nS3p_PDRVzN_wtDxGU4uejq1-dmavDQU/s1600/c5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="253px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSx7MClj6snT3oiMVqbkMy_bJNWWQRMLLAp1ndGslWNMInf3oA2CjctpAFnEKSYILQg7VsK9MdLX_7bFHACEVrMZuTzmkj3AIlps9Th1lW88nS3p_PDRVzN_wtDxGU4uejq1-dmavDQU/s400/c5.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pear chutney</td></tr>
</tbody></table>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZ7UnTgw0sjZpOltXbtaOySlwcFWCXduS5S6QKJuDsenwII2CjD55ScZhcFPwmlcoC40-YdDZOLNDmxMHa2OPLpxd4WJH9UEcwIAyM2ZMywemxAO6D5JsjkYBcUoWrsl6wQgo-MneVN8/s1600/c9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZ7UnTgw0sjZpOltXbtaOySlwcFWCXduS5S6QKJuDsenwII2CjD55ScZhcFPwmlcoC40-YdDZOLNDmxMHa2OPLpxd4WJH9UEcwIAyM2ZMywemxAO6D5JsjkYBcUoWrsl6wQgo-MneVN8/s400/c9.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">club sauce</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE3FCOmyBtes1mwEMDfeWeipFOz6XbFs6ey4szrtKT1k-njao4rlsMDhQl-za-u17bT1mWrfBF2FQh97n3RTjGaUFidsXbly-RT5eCfgoCqO_vfC9bPTCpKrDluLITnOmcsda5cD2Ctc/s1600/c8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE3FCOmyBtes1mwEMDfeWeipFOz6XbFs6ey4szrtKT1k-njao4rlsMDhQl-za-u17bT1mWrfBF2FQh97n3RTjGaUFidsXbly-RT5eCfgoCqO_vfC9bPTCpKrDluLITnOmcsda5cD2Ctc/s400/c8.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">salsa</td></tr>
</tbody></table>
<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOowx3KCJiYcUacuBDr8VVcGkJ59LPg6SiBYtcytbmVtIVCShWQOIi_rTh2ko11QvxZZ1SNRC3I3h_2VrhDaj2bKrtgVuxsRdgecD4LJV6Q9tXwinkOZfx4S_lmUe8sCadsqaHNC5LWE/s1600/c7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOowx3KCJiYcUacuBDr8VVcGkJ59LPg6SiBYtcytbmVtIVCShWQOIi_rTh2ko11QvxZZ1SNRC3I3h_2VrhDaj2bKrtgVuxsRdgecD4LJV6Q9tXwinkOZfx4S_lmUe8sCadsqaHNC5LWE/s400/c7.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pickles, relish and apple butter</td></tr>
</tbody></table>
jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-50302155435251604032011-09-18T13:04:00.000-04:002013-07-09T18:13:55.286-04:00canning tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqE_PZFPuJRizHt28w0pO0XtWgpyixZXnrEkzyAuPuySo29m73KKNLbZirTuv25gOSUTz7jTbZipI6E6INiLYBPAXiARoAL9DmMXu8Cd3RSQr8MZ6DHekji3iFBL0cke1lzsVFhs0qwyM/s1600/b1a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqE_PZFPuJRizHt28w0pO0XtWgpyixZXnrEkzyAuPuySo29m73KKNLbZirTuv25gOSUTz7jTbZipI6E6INiLYBPAXiARoAL9DmMXu8Cd3RSQr8MZ6DHekji3iFBL0cke1lzsVFhs0qwyM/s400/b1a.JPG" width="400px" /></a></div>
<br />
even though canned tomatoes are easily attained, i still like to can a few of my own. they are sweeter, and have no cores. i like to use them in stews and other winter dishes. i will also use them if i run out of the marinara sauce that is packed away in the freezer. <br />
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my canner holds 7 quart jars. i never hot pack tomatoes as my mother did. i fill the clean jars and then process them in the canner. i have never had a jar go bad canning this way . first, they have to be peeled. i place about half of the tomatoes in the small side of my sink but a container can be used. i then pour boiling water over them and let them sit a minute or two. remove them with a slotted spoon into very cold water. remove the core with a paring knife and remove the skin...it practically flies off! i have cut and x at the bottom of the tomatoes but find it a waste of time. it is important not to let the tomatoes stay in the hot water too long as they will cook and get mushy. keep the tea kettle filled and on low and do smaller batches.<br />
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quarter the peeled tomatoes and fill the jars. i never add water or juice to fill the jars. i just force the tomatoes down and they make their own juice. more tomatoes to the jar this way.</div>
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i always put any canning jars through the dish washer and through the heated drying cycle.<br />
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it is important to remove the air by taking a knife and going completely around the jar. note the space at the top of the jar.</div>
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make sure that the edge of the jars are perfectly clean. ADD 1 TEASPOON SALT and place lids and secure gently. submerge jars into canner making sure that the water covers the tops of the jars. turn on the heat and bring the water to a boil. boil for 35 minutes.<br />
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lift jars from the hot water bath. dab hot water off the top of the lids and tighten </div>
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a quart jar of canned plum tomatoes ready for the pantry<br />
ready to ENJOY!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gCLOl35Odi8jA0vrLfkdRTr3YXzBOyBZD97yswjfrqQsHz6W2FMmnUWBlK0-X19Kpy4TtoDmubfBY1WSHGg-pTaIos9imQ_sL9cef8sO3vB_-z7ajt1Hn3YPfMc0OV1yGWwzeYtMjkE/s1600/b7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gCLOl35Odi8jA0vrLfkdRTr3YXzBOyBZD97yswjfrqQsHz6W2FMmnUWBlK0-X19Kpy4TtoDmubfBY1WSHGg-pTaIos9imQ_sL9cef8sO3vB_-z7ajt1Hn3YPfMc0OV1yGWwzeYtMjkE/s400/b7.JPG" width="300px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">club sauce<br />
recipe in blog september 2010</td></tr>
</tbody></table>
jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-18414563914909365322011-09-02T12:08:00.000-04:002013-08-04T16:06:26.983-04:00tomato soup for now and later<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqhLcDlPQaFsiUmM_SmCquOPY_ZHGny88xQz8HbJmJxFdM2rPdSSbQRTrEo4BMN9mBH0vTAPiUmxVSCeblQ-9rCyuUZlUd3oOytt1kdP9SmOiLm912uXIG21NLmYmCnqcMcCijw0HyRc/s1600/at1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqhLcDlPQaFsiUmM_SmCquOPY_ZHGny88xQz8HbJmJxFdM2rPdSSbQRTrEo4BMN9mBH0vTAPiUmxVSCeblQ-9rCyuUZlUd3oOytt1kdP9SmOiLm912uXIG21NLmYmCnqcMcCijw0HyRc/s400/at1.JPG" width="400px" xaa="true" /></a></div>
right now, my 25 tomato plants are yielding pounds and pounds of wonderful tomatoes. i am supplying family and friends and still have more than we can eat. i do can and freeze tomato recipes. last year i blogged fresh marinara sauce<a href="http://the-jill-of-all-trades.blogspot.com/2010_08_01_archive.html">http://the-jill-of-all-trades.blogspot.com/2010_08_01_archive.html</a>, oven dried tomatoes<a href="http://the-jill-of-all-trades.blogspot.com/2010/08/oven-dried-tomatoes.html">http://the-jill-of-all-trades.blogspot.com/2010/08/oven-dried-tomatoes.html</a> and club sauce<a href="http://the-jill-of-all-trades.blogspot.com/2010/08/club-sauce.html">http://the-jill-of-all-trades.blogspot.com/2010/08/club-sauce.html</a>. my friend betsy , an artist ,gardener, and good cook , suggested i try her tomato soup. now, i have never been a lover of tomato soup but this recipe has changed my mind. it makes plenty to eat now and freeze for winter. the great thing is that cream, milk or soy milk is added when the soup is heated. betsy also has a blog about her unique and delightful jewelry <a href="http://eaststreetpins.blogspot.com/">http://eaststreetpins.blogspot.com/</a><br />
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my version of betsy's tomato soup<br />
ingredients<br />
8 quarts tomatoes<br />
<br />
4 large onions<br />
1 bunch celery, yep, the whole thing<br />
1 jalapeno pepper, my addition, seeds too if you want a bite<br />
1 large bunch of parsley<br />
<br />
1/3 cup sugar<br />
1 tablespoon salt or to taste<br />
pepper<br />
<br />
12 ounces butter<br />
1 cup flour<br />
<br />
cream, milk or soy when heated<br />
<br />
cut up the tomatoes and bring to a boil. simmer till most of the juice is gone. it will take a couple of hours.<br />
meanwhile, wash and cut up the veggies and place in a separate container. <br />
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skim enough of the tomato juice off the pot of tomatoes to cover the vegetables and bring to a boil and simmer for an hour.(i put the juice through a strainer to remove any seeds)</div>
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puree the vegetables either in a blender, processor or food mill. i used a blending tool for the vegetables and a foley mill for the tomatoes in order to remove the skins and seeds<br />
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in another container, melt the butter and add the flour( a roux) stir and lightly brown the roux.<br />
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in a large pot, combine the tomatoes, pureed vegetables, roux, sugar and seasonings. boil for 5 minutes. taste and adjust seasonings. <br />
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to 2 cups of soup, i added 1 cup of fat free half and half. if i was using milk, it would be closer to equal amounts of each. no portions in the recipe are critical!<br />
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the recipe made about 8 pints of the tomato base. most of it made it into the freezer but not all...<br />
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<strong><em><span style="font-size: large;">enjoy!</span></em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-28296381600224081302011-08-21T13:50:00.000-04:002013-07-09T18:21:30.241-04:00two easy and delish summer salads-corn and tomato<br />
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two very easy salads that take minutes to make. the corn salad is one of the ways that i use the leftovers from 'corn on the cob'. the tomato salad is simple and more ingredients can be added but this version is quick and so good. the picture below is neither tomato nor corn but begged to be included...<br />
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<tr><td class="tr-caption" style="text-align: center;">cosmos, a future painting</td></tr>
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i am still waiting for the large heirlooms to ripen. in the meantime, the 2 'glacier ' plants are producing an abundant supply of small, very sweet fruit. the cherry , black cherry and yellow pears are ripening fast also. for this salad, i chose the glacier and yellow pears. any combination of any variety will do<br />
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tomato salad<br />
3-4 cups tomatoes cut into bite size<br />
1 or 2 cloves of garlic sliced...or not<br />
6 large basil leaves, sliced or slivered, i use scissors<br />
3-4 tablespoon's good quality olive oil<br />
1 tablespoon white balsamic vinegar<br />
salt and fresh ground pepper to taste<br />
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stir all the ingredients and set aside at room temperature. do not refrigerate. matter of fact, never refrigerate tomatoes unless they are cooked or dried.<br />
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i always try to make this an hour or 2 ahead to let the flavors blend. and i stir while i am preparing the rest of the meal. good bread is essential to dip in the juice!!<br />
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it is the height of the corn season in central new york. no more tiny ears with tiny kernels. we are into the meaty ears and it is so sweet this year. we always buy more than we eat and then cut the kernals off the uneaten ears for later use. i use it in soup most of the time but love the corn salad i have been making this year.<br />
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cooking corn: steam it or grill it! where i grew up, everyone steams corn. an inch of water in the bottom of the pan and 10 minutes after it comes to a boil it is done. i have seem cooks boiling corn. a real waste of time and energy, really, and it takes so long for all that water to boil. if it can be grilled, it is even better than steamed .<br />
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corn salad<br />
3 cups cold corn, cooked and cut off the cob<br />
2 cucumbers, peeled and cut in bite size pieces<br />
1 sweet onion or 1 bunch of green onions chopped<br />
3 tablesoons apple cider vinegar <br />
3 tablespoons olive oil<br />
8 basil leaves,sliced, slivered or torn<br />
salt and pepper to taste<br />
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stir and refrigerate till it is time to serve it...it will be a hit!<br />
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<strong><em><span style="font-size: large;">ENJOY!</span></em></strong></div>
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jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-87726125767915717492011-08-06T17:05:00.005-04:002013-07-09T20:18:28.042-04:00this and that from the garden<div class="separator" style="clear: both; text-align: center;">
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where to start? it has been a busy couple of weeks in the garden. fortunately we have 400 feet of hose and could water during the hot dry spell. zucchini and cucumbers have been abundant. i have made 2 batches of open crock dills, bread and butter pickles and 2 batches of sweet relish. in the last batch, i added fresh dill weed just to try something new. the recipes are in my blog (july 2010)<br />
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<tr><td class="tr-caption" style="text-align: center;">sweet pickle relish and bread and butter</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">cleome</td></tr>
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i first saw this flower at the philadelphia flower show at least 25 years ago. they did not have them at the nursery's that i visited so i ordered some seeds and planted them in my perennial bed. in the fall, some of their seeds blew into the stones around the pool fence and i have had volunteers in the stones ever since. i never fertilize or water and here is what i have now...after all that dry weather. they will grow in any sunny location!<br />
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<tr><td class="tr-caption" style="text-align: center;">growing in the stones</td></tr>
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tomatoes and zucchini planted the first week of june and photographed the last week of june</div>
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6 WEEKS LATER...</div>
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<tr><td class="tr-caption" style="text-align: center;">my happy gardener and a very happy heirloom black cherry tomato</td></tr>
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i started these plants very late and they went in the ground the first week of june. i always wait until the soil gets a little warmer. tomatoes do not like cold feet! i think that newt will need a ladder and some taller stakes in order to continue tying this plant<br />
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<tr><td class="tr-caption" style="text-align: center;">i think that this is a black krim but it could be a cherokee...gotta look at the tag</td></tr>
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late start and not very many tomatoes. the purchased plum plants are starting to produce ripe fruit as are my heirloom glaciers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHv8051VPdEao5YjSQcbl10oYmo1MoKU1-922UgfKVOYhIB5akLvgfJSWj0cKSn2fAauY9-xUkdCS8kfP1dgJllzaz53BTsnkviqZIjWNXltlSXOwdQdbjE3Jkg-8_U7NM95-_DlO7y4s/s1600/ag9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHv8051VPdEao5YjSQcbl10oYmo1MoKU1-922UgfKVOYhIB5akLvgfJSWj0cKSn2fAauY9-xUkdCS8kfP1dgJllzaz53BTsnkviqZIjWNXltlSXOwdQdbjE3Jkg-8_U7NM95-_DlO7y4s/s400/ag9.JPG" t="" true="" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i love phlox. my neighbor betsy gave me the white ones and they are magnificent this year.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajxY0Is50ugmCMk4QGjCZBT-dCfGso8-QbuVxUUBUAebONpUI-jJYcG9GLqUFlHCYKF04avY2Hm5tvyjpsyOQUvYcwf6PV_TlDrEu4WzFXd60VmqWHwAro0nNiLGF14EFWB2O-cnOVpg/s1600/ag10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajxY0Is50ugmCMk4QGjCZBT-dCfGso8-QbuVxUUBUAebONpUI-jJYcG9GLqUFlHCYKF04avY2Hm5tvyjpsyOQUvYcwf6PV_TlDrEu4WzFXd60VmqWHwAro0nNiLGF14EFWB2O-cnOVpg/s400/ag10.JPG" t="" true="" width="356px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is what is waiting on my kitchen counter as i am writing this. i will slice and salt and ice them tonight and make my last batch of bread and butter pickles</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmeXVosnSuiSxJk-VgE_wwOqExNuyBsJRb_YceyzuQ_OBYd2EQ89pgUqliRKrJ55O_eiA_qrDsDP6KSulrFKi3Zb7O9v0UTmitmdVa1sZ_FRf4vLZM-ydIoDpnAfIU75Z_ijl5nOUqEE/s1600/ag12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmeXVosnSuiSxJk-VgE_wwOqExNuyBsJRb_YceyzuQ_OBYd2EQ89pgUqliRKrJ55O_eiA_qrDsDP6KSulrFKi3Zb7O9v0UTmitmdVa1sZ_FRf4vLZM-ydIoDpnAfIU75Z_ijl5nOUqEE/s400/ag12.JPG" t="" true="" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">whole wheat banana-blueberry bread with honey</td></tr>
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this was an experiment. it is very healthy and a little heavy but i will share the recipe anyway...<br />
<br />
ingredients<br />
4 very ripe bananas, mashed<br />
2 large eggs<br />
1/3 cup oil<br />
1/4 cup honey<br />
1cup whole wheat flour<br />
1 cup white flour<br />
1/2 teaspoon baking powder <br />
1/2 teaspoon salt <br />
1 cup blueberries<br />
<br />
mix first 4 ingredients, sift in next 4 ingredients and stir . fold in blueberries very gently. place in a greased bread pan and <br />
bake at 350 for 1 hour<br />
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<strong><em>ENJOY!!!</em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-7258850928277666022011-07-22T14:51:00.001-04:002013-07-09T18:25:41.900-04:00swiss chard<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnqhJCd7qGKKIzdtFpycSHUQtZSorLQiyU5nBMKkRDpDBHDGiPArcZRAyR6W4ykU7woTUEUtWug-Kt4E8sJZ8sQq6FXvHy5Gg59Iufr0jal-1P10zKmblZi3BuqDyZsk9g-ONxtq87I8/s1600/ac1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="331px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnqhJCd7qGKKIzdtFpycSHUQtZSorLQiyU5nBMKkRDpDBHDGiPArcZRAyR6W4ykU7woTUEUtWug-Kt4E8sJZ8sQq6FXvHy5Gg59Iufr0jal-1P10zKmblZi3BuqDyZsk9g-ONxtq87I8/s400/ac1.JPG" t="" true="" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">swiss chard as a one-dish meal</td></tr>
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We finally out foxed the rabbits with a fence and the chipmunks are full of my pea plants so this year we have swiss chard . this recipe can be a complete meal with the addition of beans or a side dish with out them.<br />
<br />
ingredients:<br />
1 bunch of swiss chard, chopped<br />
1 tablespoon olive oil <br />
2 garlic scapes, chopped (i freeze them but garlic works just as well)<br />
1 onion chopped<br />
2 plum tomatoes chopped<br />
8 basil leaves, chopped<br />
1 can beans rinsed (optional)<br />
1/4 teaspoon tony chagere's seasoning<br />
<br />
<br />
saute onion, garlic or garlic scapes over medium heat until lightly browned. <br />
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while the onion is cooking, chop the chard, tomatoes and basil, keeping them separate<br />
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add the chard to the onion and saute for a few minutes<br />
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add the tomato and allow to cook for 5-8 minutes, stirring gently. add the basil cook for another minute. add the seasoning. just use salt and pepper if you do not like a bite. at this point the dish is done and ready to serve unless you wish to add beans.<br />
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my choice is butter beans but cannelloni, black beans or any other would work<br />
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add the beans and allow to cook until the beans are heated through<br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="font-size: x-large;">enjoy!</span></em></strong></td></tr>
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jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-77519760020276710222011-07-18T20:41:00.000-04:002013-07-09T18:27:29.330-04:00a zucchini one-dish meal<div class="separator" style="clear: both; text-align: center;">
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look out...here comes the zucchini!<br />
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it is zucchini season and i picked an arm load this morning! i planted a row of them because my family is here and everyone loves them. for years i have sliced them and sauteed them in a bit of olive oil with onion and garlic as a side dish. it is still an easy way to serve zucchini but i wanted to make it a one dish meal but we will get to that in a minute.<br />
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<tr><td class="tr-caption" style="text-align: center;">the happiest plants i have ever grown!those tomato stakes are 6 feet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">our share of today's harvest</td></tr>
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yesterday i cooked italian sausage from a butcher shop in auburn called indelicato's. it is the best. i sliced 2 of the cooked links, added 1 vidalia onion sliced thin. put both ingredients in my skillet with a tablespoon of olive oil. i cooked them over medium heat until the onion was soft.<br />
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then i fired up the heat and added the sliced zucchini. keep turning until the zucchini is cooked to your liking. the higher heat will keep it from getting watery and allow it to brown slightly. when it is done cooking, season to taste. only then add salt and freshly ground pepper.<br />
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<tr><td class="tr-caption" style="text-align: center;">1 cup of shredded parmesan cheese</td></tr>
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add the cup of shredded cheese and it is ready to serve. the cheese will melt by the time you have finished the blessing.<br />
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served with zucchini corn bread that i made a few days ago<br />
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<strong><em> ENJOY ! </em></strong>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-60897474850446240012011-07-10T21:09:00.000-04:002013-07-09T18:31:06.767-04:002 garlic scape recipes /pesto and potato salad<div class="separator" style="clear: both; text-align: center;">
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a basket of garlic scapes from the neighbor's garden</div>
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i hope that you still have some garlic scapes hanging around in the fridge or freezer. they still had them at the farmers market last week. meant to post this a week ago but we had a week-long celebration for my mother's 92nd birthday. her birthday is the 4th of july so i decided to create a red, white and blue potato salad</div>
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<tr><td class="tr-caption" style="text-align: center;">red, white and blue potato salad</td></tr>
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before we get started on the recipes, let's get started by placing the scapes into a food processor and grind them till they are fine. <br />
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<tr><td class="tr-caption" style="text-align: center;">now we are ready to rock and roll/ fresh from the food processor</td></tr>
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garlic scape pesto<br />
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ingredients<br />
1 cup ground scapes<br />
8 basil leaves<br />
1/3 cup pine nuts<br />
3/4 cup olive oil<br />
2 tablespoons lemon juice<br />
1/2 cup pecorino romano cheese<br />
salt or not...i add it when i serve it with the pasta<br />
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place all the ingredients in the processor and blend till it is a paste<br />
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<tr><td class="tr-caption" style="text-align: center;">all the ingredients ready to process</td></tr>
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remove from the bowl and place in 1 cup containers which is enough for 1 pound of pasta. i tripled the recipe and got these 5 containers. top each container with a little olive oil to keep the air from getting to it.<br />
at this point, it can be used, stored the the frig or frozen for winter use.<br />
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when i serve it with pasta, i remove it from the frig and let it come to room temperature. just before the pasta is cooked, place about 1/2 cup of the hot pasta water in the serving bowl and stir in the pesto. it will then be easier to mix with the cooked pasta. i do this for all the pesto recipes that i use with pasta.<br />
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<tr><td class="tr-caption" style="text-align: center;">finished garlic scape pesto</td></tr>
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my family always expects my potato salad to be served on the 4th. (that potato salad is in an earlier blog) we always have 16-30 people depending on the year. this year it was a mere 18 for the birthday party. <br />
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i wanted to try something different and i found these wonderful small potatoes and they were already a mixture of red, white and blue potatoes. what could be more perfect and in a 5 pound bag to boot! what follows is a very simple recipe and everyone seemed to enjoy it<br />
red white and blue-garlic scape potato salad<br />
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5 pounds small potatoes(i used the three colors but red or yukon gold would do)<br />
8 stalks celery, minced<br />
1/2 cup garlic scapes, processed<br />
1 bunch parsley, minced...FRESH ONLY<br />
1cup good quality olive oil<br />
1/2 cup white balsamic vinegar<br />
1 tablespoon sugar<br />
salt and pepper to taste<br />
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clean and cook the potatoes.do not peel them. this is a skins -on -potato salad... boil for 17-20 minutes only. they will continue to cook as they cool. drain and let come to room temperature. cut into desired size. add the rest of the ingredients and gently mix. adjust seasonings and chill.<br />
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<strong><em>ENJOY!</em></strong></div>
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jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-56873442372596071272011-06-26T19:15:00.001-04:002013-07-09T20:33:06.544-04:00asparagus - garlic scape soup<div class="separator" style="clear: both; text-align: center;">
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i have been making asparagus soup since we started harvesting from our bed some 40 odd years ago. it has always gotten good comments from the asparagus lovers ( with this vegetable there are lovers or haters). now, i get raves! about 6 or 7 years ago, i learned about garlic scapes on a trip to the regional market in syracuse. what a wonderful part of the garlic plant. it happens to bolt from the garlic plant in the mid to late part of the asparagus season. i use them for asparagus soup but i freeze them without blanching them for use in the winter for all kinds of recipes. so , here goes....<br />
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<tr><td class="tr-caption" style="text-align: center;">asparagus harvested fresh from the garden, ends snapped off</td></tr>
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i made this soup and took the pictures 3 weeks ago and carefully wrote down the amounts. as with most of my recipes, the amounts are not critical. one can use more asparagus, no scapes, more onions, etc. it is not critical. by the way, i can not find the list so as usual i am winging it. i think that the most important part for a cook is tasting the final product and adjusting the seasonings.<br />
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ingredients<br />
2 pounds asparagus<br />
1 large handful garlic scapes<br />
1 onion, chopped in chunks<br />
1quart vegetable or chicken broth<br />
2 cups half and half (fat free or regular, heavy cream or soy)...it does not matter<br />
chopped chives...decorative<br />
salt and pepper to taste<br />
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<tr><td class="tr-caption" style="text-align: center;">asparagus tips and chives to be added with cream</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">garlic scape in garden</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">harvested garlic scapes</td></tr>
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pour broth into a dutch oven or large pot and add a large handful of scapes and onion. cook for about 5 minutes and add asparagus. you can chop vegetables if you wish but i do not. it is all going to get pureed when it is tender anyway' <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHAZ1gFOc-j212MQi6WZlzzzO_-_wU7PdPNVSqpD4eNTEX-B9PLKyAd2SCX4gQs_VsVU03dFvUcxUCVmf9HGuRyvzMd7_TZDhIb9MjB1LnLCGu5MEo1LKFHXXoguG8p_NHWgto5dkCz4/s1600/as6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263px" i="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHAZ1gFOc-j212MQi6WZlzzzO_-_wU7PdPNVSqpD4eNTEX-B9PLKyAd2SCX4gQs_VsVU03dFvUcxUCVmf9HGuRyvzMd7_TZDhIb9MjB1LnLCGu5MEo1LKFHXXoguG8p_NHWgto5dkCz4/s400/as6.JPG" true="" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">garlic scapes and onions in broth</td></tr>
</tbody></table>
cook asparagus , scapes until very tender. puree with wand or processor. add tips and chives and cook 1 minute and turn off heat. now the trick...this can be refrigerated, frozen, cooled, etc. as long as the cream has not been added. when you are ready to serve this, reheat and add the milk product which has been warmed for a minute or 2 at the most in the microwave.adjust seasonings. it can now be served hot, warm or cold and all the asparagus lovers will rave! <br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcCiW3fadrakRJmeXKJw-UKeM7HJMmq7YuYghgVw2HDgRRQta9aTh6-XqkJZziidBBf84Hq3DPCeAFQrkOhHbU0i2Dx4ZoRhkZyJMYtNSMMDc05wG7mZ1HqU0R2aH7J0jwLcUnwpY3CE/s1600/as7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" i="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcCiW3fadrakRJmeXKJw-UKeM7HJMmq7YuYghgVw2HDgRRQta9aTh6-XqkJZziidBBf84Hq3DPCeAFQrkOhHbU0i2Dx4ZoRhkZyJMYtNSMMDc05wG7mZ1HqU0R2aH7J0jwLcUnwpY3CE/s400/as7.JPG" true="" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em>ENJOY!</em></strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnG9l4OL4A53NYpV9jLnXoBMacj0q45YAgrRyrq-wXHn2cEkY1YyJdo3jffyO_sR3CfGgc1H0TlgUzypVIhEe3w0bhJgDfOidn0bUGGqDGKH7Vjyzo6iz3DO5QOXG5t17G87fwe2yqZHY/s1600/as8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" i="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnG9l4OL4A53NYpV9jLnXoBMacj0q45YAgrRyrq-wXHn2cEkY1YyJdo3jffyO_sR3CfGgc1H0TlgUzypVIhEe3w0bhJgDfOidn0bUGGqDGKH7Vjyzo6iz3DO5QOXG5t17G87fwe2yqZHY/s400/as8.JPG" true="" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is a P.S.<br />
THERE IS NOTHING BETTER THAN FRESH GREENS FROM THE GARDEN</td></tr>
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jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com1tag:blogger.com,1999:blog-6885784130886305841.post-82062134626775775702011-06-04T11:55:00.000-04:002013-07-09T18:34:38.198-04:00shrimp and asparagus strata...updated<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g4Yf-58LhqprMkFQJwrFpvt2jXGCoXypxOWxDIgOqqmOcUcapalIdYQpGIDlNBuEUcwsySJ-nO4eMVPDsK02lVSW4pwO4fFkBB4m4Cj7faj_tdusaAkp2uVBFI7hnDbUcq1Hi9FV9zA/s1600/b8.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="275px" id="BLOGGER_PHOTO_ID_5614380437135711938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g4Yf-58LhqprMkFQJwrFpvt2jXGCoXypxOWxDIgOqqmOcUcapalIdYQpGIDlNBuEUcwsySJ-nO4eMVPDsK02lVSW4pwO4fFkBB4m4Cj7faj_tdusaAkp2uVBFI7hnDbUcq1Hi9FV9zA/s400/b8.JPG" style="display: block; height: 275px; margin: 0px auto 10px; text-align: center; width: 400px;" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">flowers for a graduation party</td></tr>
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i needed a make ahead recipe for the brunch the morning after our eldest grandson's graduation party. a strata seemed perfect as it needs to be made a day in advance. it is a recipe from the 50's and needed a few changes to make it current. i also wanted to add some vegetables and since it is asparagus season... broccoli would also work .<br />
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ingredients<br />
8 slices day old bread, cut into cubes<br />
1 pound extra large cooked shrimp, peeled and deveined<br />
1/2 pound extra sharp cheddar cheese<br />
4 tablespoons butter, melted<br />
4 extra large eggs, beaten<br />
1 pound asparagus, blanched for 3 minutes, cut in pieces<br />
1/2 cup chopped onion, green if you have them (i did not)<br />
1/4 cup fresh parsley, chopped<br />
1/4 cup fresh chives, chopped (i use my kitchen scissors and cut down the bunch<br />
1 teaspoon tony chachere's creole seasoning (i love this stuff)<br />
1/2 teaspoon dry mustard<br />
1/2 teaspoon kosher salt<br />
2 cups half and half, milk will do<br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuEbbPMZq0Jf9wkumuwTTQuJ71Q_bjAYOPgdA6IXN_Fjf47z3peiUl_-ubPx788FhmsaLqON70_55Phg6bJ82larA0hyHFP5fJqENR2JIWWKQVjYuVOKkcV26ixT_kh5zOAAlj0QI6Gs/s1600/b7.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614380214726620642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuEbbPMZq0Jf9wkumuwTTQuJ71Q_bjAYOPgdA6IXN_Fjf47z3peiUl_-ubPx788FhmsaLqON70_55Phg6bJ82larA0hyHFP5fJqENR2JIWWKQVjYuVOKkcV26ixT_kh5zOAAlj0QI6Gs/s400/b7.JPG" style="display: block; height: 254px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i used multi grained oat bread and am drying it out a bit</td></tr>
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i doubled the recipe so, if you counted the bread, etc it will be double the amounts in the recipe:) get all the ingredients ready. <br />
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTQa7RPLzFR1gR3JRiY2cdL6JQzxjTwTC292DuJ4bvQN2u0G9Lqc2CR8OKiETN9QAR2pzs9JaS1a1TmhLydF0AObiJVbiYMxzdncCBbaa6YU7z7FHVXS73jfgB-q9y3pTwxebkxVnRMc/s1600/b6.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614380213816200546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTQa7RPLzFR1gR3JRiY2cdL6JQzxjTwTC292DuJ4bvQN2u0G9Lqc2CR8OKiETN9QAR2pzs9JaS1a1TmhLydF0AObiJVbiYMxzdncCBbaa6YU7z7FHVXS73jfgB-q9y3pTwxebkxVnRMc/s400/b6.JPG" style="cursor: hand; display: block; height: 382px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
mix the asparagus, onions, chives and parsley together in a bowl<br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOKaq7Ack1hJJLMC_9omu_ijQOod_u61Hic2SG0QkN3EUrWcG-0377qDVqnKGgntySKuvun8UZMvmtMzqY3PEK8nE3g2Jy6ECH03jLNVSkeCMIMw_YbVtkZfbLCFMbp_dnDnawUfrq7o/s1600/b4.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614380208790926978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOKaq7Ack1hJJLMC_9omu_ijQOod_u61Hic2SG0QkN3EUrWcG-0377qDVqnKGgntySKuvun8UZMvmtMzqY3PEK8nE3g2Jy6ECH03jLNVSkeCMIMw_YbVtkZfbLCFMbp_dnDnawUfrq7o/s400/b4.JPG" style="display: block; height: 272px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beat eggs, add mustard, creole seasoning and salt to taste. </td></tr>
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there will be 2 layers. first a layer of bread, then the shrimp, followed by the green things and last the cheese. make another layer (bread, shrimp, green veggie mix and cheese. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5L_cUAhBetLKis_kJRdugpIXmCHxyxTZ8UVEvqg0j2bVxM3yiH1n2aP6YCG3trrtpAiOwCZ9HRY-SSxXycdNLi4DXlImf1nzAPlWUCnvAfYFz4V1ci7mAobSKV5bd1BM1jLXedc1NNA/s1600/b3.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614380199441373778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5L_cUAhBetLKis_kJRdugpIXmCHxyxTZ8UVEvqg0j2bVxM3yiH1n2aP6YCG3trrtpAiOwCZ9HRY-SSxXycdNLi4DXlImf1nzAPlWUCnvAfYFz4V1ci7mAobSKV5bd1BM1jLXedc1NNA/s400/b3.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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drizzle melted butter over all. stir the cream into the egg mixture and pour over the layers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6knDvpCvF6RiLD3bFygjVTW_E8yIMJA6llhDBhvu6vzZ8FjSeXjjKhNZDnQTsWmuhQZXD1zey-F0NG0JQsNeap0LJ32TlpDTuj8dGnpj9ElXZroAUPM3zZRXgO1G8pIXeWEz0YAm5Vx0/s1600/b2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6knDvpCvF6RiLD3bFygjVTW_E8yIMJA6llhDBhvu6vzZ8FjSeXjjKhNZDnQTsWmuhQZXD1zey-F0NG0JQsNeap0LJ32TlpDTuj8dGnpj9ElXZroAUPM3zZRXgO1G8pIXeWEz0YAm5Vx0/s400/b2.JPG" t8="true" width="400px" /></a></div>
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REFRIGERATE OVERNIGHT. <br />
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bake in a preheated oven at 350 degrees for 1 hour. add a little more time if the recipe is doubled<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-xYoeQtHnn-pdHtgq7IDQRvb8n0smm7p1CPzAc5wZ-oc1muptYT0LZDiZPPRc83xZbsLPahSSIJetBmBWxY8b3p_FA0kdUwHgUson_TD83T-JryopZjs-luttQhiTODLmSfmgyrA7nE/s1600/b1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614379744638357522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-xYoeQtHnn-pdHtgq7IDQRvb8n0smm7p1CPzAc5wZ-oc1muptYT0LZDiZPPRc83xZbsLPahSSIJetBmBWxY8b3p_FA0kdUwHgUson_TD83T-JryopZjs-luttQhiTODLmSfmgyrA7nE/s400/b1.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<strong><em>enjoy!</em></strong><br />
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jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com2tag:blogger.com,1999:blog-6885784130886305841.post-31693717537928434762011-05-26T10:10:00.000-04:002011-05-26T10:10:59.821-04:00in their glory<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XMpPjZ3brMjHMkckVX4zXwXoqqojCoTIy7rS6h6OWwLM5PBxYdlfJAKQCy7mKXAlNlbTVhdpKbV8RrT6wOV-FETSF7fsKNWpfNWf1txOO-bWtxCu4VcrW6tsVioAhgtDVcSoEj0SuJo/s1600/aa3.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5611022518338475394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XMpPjZ3brMjHMkckVX4zXwXoqqojCoTIy7rS6h6OWwLM5PBxYdlfJAKQCy7mKXAlNlbTVhdpKbV8RrT6wOV-FETSF7fsKNWpfNWf1txOO-bWtxCu4VcrW6tsVioAhgtDVcSoEj0SuJo/s400/aa3.JPG" style="cursor: hand; display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> i do not know the name of this peony. it was given to me by ginny watson many years ago. it is a garden favorite, one of many...i love it's feathery leaves and it it blooms early along with the apple blossoms. the heavy rains damage the delicate petals.<br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfdVvw70z85PslUAaCoelUAPYhLUhIk97VbOB9kwMMlqW-Ye0HvpSYdX1wDPOzIu2r_7AgJ-abqOCpD2J1sRywFj4mv_n9yfNG5eq3DEiPiBulHBzNioKrvUbeMa5ELoPyqopqGaEAyc/s1600/aa2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5611022368202174642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfdVvw70z85PslUAaCoelUAPYhLUhIk97VbOB9kwMMlqW-Ye0HvpSYdX1wDPOzIu2r_7AgJ-abqOCpD2J1sRywFj4mv_n9yfNG5eq3DEiPiBulHBzNioKrvUbeMa5ELoPyqopqGaEAyc/s400/aa2.JPG" style="cursor: hand; display: block; height: 328px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> another beauty this year, my white bleeding heart (dicentra). it is related to the wildflower called dutchman's breeches. i like the reflection in the window of the door. with some adjustments, it might make a nice painting.<br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiGQ68v0xHcyFUQfGHclmZi4CbSYV71GgUVJsGNka2DwEqcLGcTXzrSbaXh77ArT3hEvEOBDgliNcYDNb8b0jo2kc7Bwg3SlXflhSogo-YKRX2wOcd4sN2EwWZOe_dTcm8MkeO5z3-V8/s1600/aa1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5611022244729035410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiGQ68v0xHcyFUQfGHclmZi4CbSYV71GgUVJsGNka2DwEqcLGcTXzrSbaXh77ArT3hEvEOBDgliNcYDNb8b0jo2kc7Bwg3SlXflhSogo-YKRX2wOcd4sN2EwWZOe_dTcm8MkeO5z3-V8/s400/aa1.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> a very old variety of lilac that was planted the year after we bought the house in 1965. every picture of our daughter in her costumes for dance recitals are in front of this shrub. it is unusual in that some of the blossoms are 2-3 feet long before there is any foliage. it has been cut back at least 3 times over the years. it is so wonderfully fragrant and it wafts my way every year as i am doing my pots for the summer.<br />
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<strong><em>ENJOY!</em></strong><br />
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<div></div></div></div></div></div></div></div>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-25748104394437221132011-05-18T10:44:00.000-04:002013-07-09T18:36:26.660-04:00asparagus pizza<div class="separator" style="clear: both; text-align: center;">
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YAHOO! the asparagus season is here. our 43 year old, very weedy bed is still giving us an ample amount of asparagus every few days and will do so till july. one of our favorite recipes is asparagus pizza. it is very easy as i make it on a sheet of puff pastry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQpgAVaRWRmR4c4kI-5rIC3DxGLGWo-42J9dxIF1iEqD3NsJOpyITFsx0SxyyRghQHLWPwPvM32pD_zOQ_QDyqVgCfPgs3-aCP6OusxeGPzWP7qvoL0OjP6YrKeQNpbPH2GtIl9ELAZE/s1600/a2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQpgAVaRWRmR4c4kI-5rIC3DxGLGWo-42J9dxIF1iEqD3NsJOpyITFsx0SxyyRghQHLWPwPvM32pD_zOQ_QDyqVgCfPgs3-aCP6OusxeGPzWP7qvoL0OjP6YrKeQNpbPH2GtIl9ELAZE/s400/a2.JPG" width="400px" /></a></div>
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Ingredients: <br />
1 sheet frozen puff pastry<br />
1 1/2-2 lbs asparagus<br />
1 large vidalia or sweet onion,sliced thin<br />
5 or 6 dried tomatoes, chopped<br />
2-4 ounces of butter, i use the lesser amount<br />
salt and pepper <br />
1 cup jarlsberg cheese, shredded<br />
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preheat oven to 425 degrees<br />
snap off ends of asparagus and cut off tips. cut the stalks into diagonal pieces.<br />
melt butter in a frying pan and add onion. saute until soft over medium heat. <br />
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meanwhile:</div>
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on a lightly floured surface, roll out puff pastry to a rectangle. place it on an ungreased cookie sheet and prick it with a fork every inch or so. bake it for about 10 minutes.<br />
while the pastry is baking, add the asparagus and dried tomatoes to the softened onions and saute till tender. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6WJVdiJDLa5bWqEke1WdMhv94fJV0mSQ8zrA1owXLyCd_7T54WjSpVA4hKcdyiCkKnph8qUskppDX_AINT2VbEURYq_zrpyFssQ39DwBOmgo0lRNjNzgEjMjeahGZ6PFOX-oRCmtXfk/s1600/a4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6WJVdiJDLa5bWqEke1WdMhv94fJV0mSQ8zrA1owXLyCd_7T54WjSpVA4hKcdyiCkKnph8qUskppDX_AINT2VbEURYq_zrpyFssQ39DwBOmgo0lRNjNzgEjMjeahGZ6PFOX-oRCmtXfk/s400/a4.JPG" width="400px" /></a></div>
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top pastry with the asparagus, onion mix and sprinkle with the cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-oOxSLx8UL7iHvnArl-AJdutN8b3FE63380sjxbZkg-58QzpZ9z0uNsrdJoGMSHHe5FyQkkWSR2O3fOSA0gj74eb-0khK4kMKPO9fsD2GIhbArjrzZONXUgj71tiVoR3CX1cY82dAn4/s1600/a5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-oOxSLx8UL7iHvnArl-AJdutN8b3FE63380sjxbZkg-58QzpZ9z0uNsrdJoGMSHHe5FyQkkWSR2O3fOSA0gj74eb-0khK4kMKPO9fsD2GIhbArjrzZONXUgj71tiVoR3CX1cY82dAn4/s400/a5.JPG" width="400px" /></a></div>
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return to oven and bake for another 8 minutes or until the cheese is melted</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9unoaEAvaaJpyzM7LJjRjVgr7mPkDvI8GYL8Fg-LfFcLqwZACqAlEKL8iPHZWGjj4at10niX1BCRapEo2Q3ntO4HlBdQmCeSUlx52At6Nl5_MUzMe2PZMpdlC4xbRG9R8ZhVfyDxIBE/s1600/a6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9unoaEAvaaJpyzM7LJjRjVgr7mPkDvI8GYL8Fg-LfFcLqwZACqAlEKL8iPHZWGjj4at10niX1BCRapEo2Q3ntO4HlBdQmCeSUlx52At6Nl5_MUzMe2PZMpdlC4xbRG9R8ZhVfyDxIBE/s400/a6.JPG" width="400px" /></a></div>
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slice and serve </div>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-E-cfTopaagksWDIHimzzjU-jTSF7vY3AwmztkoDe1SpDMe_IeqseK_SPA7zf2tpG810YgKAwbW_XEYBsf1EGTdynRyqzs9Otz9s0TIKyKOdQ6NE-PVelUYLPQg27xg12dbPR9svqeI/s1600/a7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="348px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-E-cfTopaagksWDIHimzzjU-jTSF7vY3AwmztkoDe1SpDMe_IeqseK_SPA7zf2tpG810YgKAwbW_XEYBsf1EGTdynRyqzs9Otz9s0TIKyKOdQ6NE-PVelUYLPQg27xg12dbPR9svqeI/s400/a7.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em>ENJOY!</em></strong></td></tr>
</tbody></table>
jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0tag:blogger.com,1999:blog-6885784130886305841.post-91572934451584070942011-05-01T17:31:00.000-04:002011-05-01T17:31:46.337-04:00this and thatback from a a family vacation. it was wonderful but i could not plant my tomato seeds till i got back. so after the plants got watered and we got a few groceries in the house, it was planting time. maybe i will be lucky and we will not have a frost until october this year. today they are just poking their little heads out of the soil. i planted black krim, cherokee, jubilee, pink brandywine, yellow pear and black cherry, all heirloom. i will buy a few early bearing plants and a half dozen plum tomatoes.<br />
<br />
they have a month to grow before they get planted outside in our growing area. tender plants such as tomatoes, peppers, cucumbers do better if planted in the beginning of june. they don't like their little roots to get cold and it takes the soil that long to warm up around here.<br />
<br />
i am itching to plant the snap peas, arugula and a few other greens. it needs to dry out before we can work the soil. i don't have a big garden anymore...a square foot garden along the pool fence and the tomatoes, some squash and a little corn go out back.<br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdV5zzI-LhkhUyV6N4h-rFmsIDcwKHs8WgZYEz_o1lizgQwkYUwg9ZVTb810u5GMUXugG5gefKiY4dJ2iaaUiLqEexoq69R9STBD_L4Y0ZPiYJzKwZHTlrYZ7fz8KuX6_NDCtOGflFPwk/s1600/art5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdV5zzI-LhkhUyV6N4h-rFmsIDcwKHs8WgZYEz_o1lizgQwkYUwg9ZVTb810u5GMUXugG5gefKiY4dJ2iaaUiLqEexoq69R9STBD_L4Y0ZPiYJzKwZHTlrYZ7fz8KuX6_NDCtOGflFPwk/s400/art5.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">do you think i will ever get a tomato?</td></tr>
</tbody></table>next on the list was getting the paperwork done for displaying some paintings on mother's day. sounds simple but it was not. i needed to scan the art work , matt and frame it. actually i pick out the mat board and my dear husband cuts the mats and frames the picture. i think that choosing the paintings is the most difficult part and then deciding how to mat and frame comes next. so here they are....by the way, the paintings will be displayed and for sale on mother's day at sycamore hills garden. <a href="http://www.sycamorehillgardens.com/">http://www.sycamorehillgardens.com/</a> they open their garden on mother's day from 11-4 pm to benefit baltimore woods nature center <span class="f"><cite><span style="color: #0e774a;"><a href="http://www.baltimorewoods.org/">www.<b>baltimorewoods</b>.org/</a> </span><span style="color: black;"> go and <strong>enjoy!</strong></span></cite></span> <br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kaW5x1uwU9oWWXQwubAHFhKbD7oNRUVZCLoGo3TuwucvFdszHb-Alvniast264syhaNQTVPhdrTEQ-TJ05sCTjE8WRFR3KoqOQ8RcL16jcPF_UPOCGFgF1KCjMhuI6t-1dpf6ZsWuDY/s1600/art2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kaW5x1uwU9oWWXQwubAHFhKbD7oNRUVZCLoGo3TuwucvFdszHb-Alvniast264syhaNQTVPhdrTEQ-TJ05sCTjE8WRFR3KoqOQ8RcL16jcPF_UPOCGFgF1KCjMhuI6t-1dpf6ZsWuDY/s640/art2.JPG" width="516px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stargazing</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKYi_WDBl5N5DXAZGeEL6Vm0umyG7b261AIVczR1DbnMRqvZaRRKH6hx5StCSyZRL8HsailOrGxAP1yCaGvDccP37gGyIfnXR94CDg1Agos4xOHTa3kJezxUsslUY4fwgVKQS3h-RflQ/s1600/art4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKYi_WDBl5N5DXAZGeEL6Vm0umyG7b261AIVczR1DbnMRqvZaRRKH6hx5StCSyZRL8HsailOrGxAP1yCaGvDccP37gGyIfnXR94CDg1Agos4xOHTa3kJezxUsslUY4fwgVKQS3h-RflQ/s640/art4.JPG" width="546px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mike's roses</td></tr>
</tbody></table> <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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQcWYX6w1dl2K64WcFMaJBiiNhsTSW79dA_ICIM8DKF3DbwECjaGP4nZeoY-8d2BR1G33tzCAcecGVmD669nVy8s00V_pCgW_PsvbVc1OQuRYzW-vtu8DN1CTIDBZw8R_G6pYW1qO4Ww/s1600/art3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="540px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQcWYX6w1dl2K64WcFMaJBiiNhsTSW79dA_ICIM8DKF3DbwECjaGP4nZeoY-8d2BR1G33tzCAcecGVmD669nVy8s00V_pCgW_PsvbVc1OQuRYzW-vtu8DN1CTIDBZw8R_G6pYW1qO4Ww/s640/art3.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crocus</td></tr>
</tbody></table> <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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD6LKRCj9lNvQ-T_HYQsrAhimlsGzLseBCpgjAYBIOdJsAbo7qHzl7gmsI_9yOrqyhIeexezilVfOuJTqumRKDWKNgcak2XV5Md5LUBqihBElT9yStlV5E9VUWEekjUalRaDL8qe-9rs/s1600/art1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="534px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD6LKRCj9lNvQ-T_HYQsrAhimlsGzLseBCpgjAYBIOdJsAbo7qHzl7gmsI_9yOrqyhIeexezilVfOuJTqumRKDWKNgcak2XV5Md5LUBqihBElT9yStlV5E9VUWEekjUalRaDL8qe-9rs/s640/art1.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tulips</td></tr>
</tbody></table> <div class="separator" style="clear: both; text-align: center;"></div>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com2tag:blogger.com,1999:blog-6885784130886305841.post-31796768666425818882011-04-13T13:45:00.000-04:002013-07-10T11:25:13.407-04:00rolled fillet of sole with sweet potato oven fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgDXFfcZ2BuLWt-RcwZonjsVfqK0wIJd0iGTlEcrWpEQUapNW7zVbTuWbKLvD79_Do6k2B8Ah16POphaPE1Qb6cGJam3zHsE3T0LBuSloINRn7VT_4GyRCkkiv5CzgiWKZaqe0wIQIjM/s1600/sole1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgDXFfcZ2BuLWt-RcwZonjsVfqK0wIJd0iGTlEcrWpEQUapNW7zVbTuWbKLvD79_Do6k2B8Ah16POphaPE1Qb6cGJam3zHsE3T0LBuSloINRn7VT_4GyRCkkiv5CzgiWKZaqe0wIQIjM/s400/sole1.JPG" width="400" /></a></div>
i would like to take credit for creating this stuffed fish recipe but i got the idea from a blog called 'beyond salmon' and made a few changes. it is a keeper and it its easy. it would work equally as well with flounder but the grocery store had this beautiful wild pacific sole.<br />
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Ingredients for the stuffing<br />
1 bag of baby spinach<br />
1 tablespoon olive oil<br />
1 cup crab meat, picked<br />
4 ounces light cream cheese, whipped is easier<br />
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remaining ingredients<br />
1-1 1/2 pound sole or flounder<br />
1/3 cup white wine, i used prosecco<br />
1/4 cup water<br />
salt and pepper<br />
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3 sweet potatoes, peeled and cut into 8th's lengthwise<br />
1 tablespoon olive oil<br />
salt<br />
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preheat oven to 400 degrees<br />
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Filling preparation<br />
heat a large frying pan, i use my cast iron skillet , and add oil. dump rinsed and very well drained spinach and stir until<b><i> just</i></b> wilted. remove from the pan and cool. remove any liquid from the spinach and combine with cream cheese and crab meat.<br />
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rinse and dry fish with paper towels. lay the fillets out on a surface with the smooth side down.( i sprinkled the fish with my favorite cajun seasoning ). place about 2 tablespoons of filling onto the thick part of the fillet. roll it. place the rolled fillets in a greased dish with the seam side down. pour the wine and water into pan with the fillets<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01z8qK0VhUE6p4HaZWCnxDE_816l_DBnSoc0ferKRNVPiSZIz7ywI7CcT2axS28s2wtUrY0pAy0zNuUgqLxqjhZ_OIkSfLX-JS1DZZJsPLqFagYPo5Rnxnig6olf5G6l2J1QdHhfg5Jg/s1600/sole2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01z8qK0VhUE6p4HaZWCnxDE_816l_DBnSoc0ferKRNVPiSZIz7ywI7CcT2axS28s2wtUrY0pAy0zNuUgqLxqjhZ_OIkSfLX-JS1DZZJsPLqFagYPo5Rnxnig6olf5G6l2J1QdHhfg5Jg/s400/sole2.JPG" width="400" /></a></div>
cut sweet potatoes into lengthwise pieces and toss with the olive oil. place on a foil lined cookie sheet and sprinkle with salt.<br />
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place fish and potatoes in the 400 degree preheated oven and bake for 20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixe4cEBOpX6rKIVSZlCQz_FH6GCbju01pWf2sMFVBjmBGyqVsdheSbR8VX6_lczogMXd5Z90tr8UjpIGOskovJAWTG2Doz5IhgKm_jB8PUTGO1VMvancqowEaXJsH-LCjqcx3vDsR03M4/s1600/sole3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixe4cEBOpX6rKIVSZlCQz_FH6GCbju01pWf2sMFVBjmBGyqVsdheSbR8VX6_lczogMXd5Z90tr8UjpIGOskovJAWTG2Doz5IhgKm_jB8PUTGO1VMvancqowEaXJsH-LCjqcx3vDsR03M4/s400/sole3.JPG" width="400" /></a></div>
<b><i> enjoy!!</i></b>jill-of-all-tradeshttp://www.blogger.com/profile/09610312999216206053noreply@blogger.com0