Sunday, December 12, 2010

Gypsy Soup

This is a recipe from my dear friend Kristin. Yummy!

2 T olive oil
2 C chopped onion
1 1/2 T garlic
1 stalk celery ,inced
2 C peeled, diced sweet potatoes

Add Seasonings & saute for 5 more minutes:
1 tsp salt
2 tsp paprika
1 tsp turmeric
1 tsp basil
dash of cinnamon
dash of cayenne
1 bay leaf

Add 3 cups water (or 3 cups stalk) Simmer for 15 minutes

Add & Simmer for 10 more minutes:
2 diced medium tomatoes
1 medium diced bell pepper
1 1/2 C cooked chick peas (can be canned)


Thanksgiving Stuffing

This is a wonderful recipe from my Grandma Monroe. (Which I have modified) So good!

1 Loaf of Bread (Toast & Cube)
1 Stuffing Mix (Miss Cubinsons)
1 package bacon (cooked and crumbled)

4-5 stocks of celery (diced)
1 onion

pour on top of the bread crumbs

1-2 chopped apples
2/3 c pecans
2/3 c dried cranberries
1 can water chestnuts, drained & chopped
2-3 tsp salt
2-3 tsp pepper
2-3 tsp sage

Mix and then add the following:
1/2 c melted butter
1/2 c- 3 cups warm water (just enough to make everything moist)

Saturday, December 4, 2010

Cranberry & Maple Bread

2 1/2 C flour
1 1/4 c sugar
2 tsp baking powder
1/2 tsp salt
3 eggs
6 T butter, melted
4 T maple syrup
3 cups fresh cranberries

Bake at 375 for 50 to 55 minutes, in a 9x5 greased pan

Cheese Puff Muffins

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
2large egg
1 1/4 cup milk
1/4 cup vegetable oil
1/2 cup shredded cheddar cheese
  1. Sift together flour, baking powder, sugar, and salt into a bowl. Set aside.
  2. In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened. Stir in shredded cheddar cheese. Spoon into prepared muffin tins, filling each cup half to two-thirds full.
  3. Bake in a 375°F (190°C) oven for 15 to 20 minutes, or until golden brown. Remove from oven. Let cool on wire rack.

Makes 1 dozen muffins.