tag:blogger.com,1999:blog-64967301158798275162024-02-02T16:27:40.579-05:00There's a Dad in the Kitchen!Retired from 35 years as a public educator, Dave Willauer returns to his roots in this weekly blog. At home in both the classroom and the kitchen, Dave serves up basic recipes with simple ingredients...so easy, even a dad can do them.Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-6496730115879827516.post-54081964401893632562014-02-13T23:09:00.000-05:002014-02-14T09:13:13.931-05:00Crock Pot Chicken Taco Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CktKKDJ0LWdp2oxA2CRZoY6jRpKTMPUZr_usRNJ4pHP6rqGpMBuXf6cle5et8U-vmlu0intn4n3cf0Svhpux5abTLLJOQM_8jL_O4qT-VjC7EK4g2_k51d8KaEOnvkxu5d0TypJxahk/s1600/DSC_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CktKKDJ0LWdp2oxA2CRZoY6jRpKTMPUZr_usRNJ4pHP6rqGpMBuXf6cle5et8U-vmlu0intn4n3cf0Svhpux5abTLLJOQM_8jL_O4qT-VjC7EK4g2_k51d8KaEOnvkxu5d0TypJxahk/s1600/DSC_0143.JPG" height="265" width="400" /></a></div>
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What’s not to like about being snowed in with something in
the crock providing a background aroma for however you choose to spend your
day?</div>
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We were supposed to babysit our granddaughter Ainslie today,
but both mom and dad were off from work and we found ourselves free
instead.<span style="mso-spacerun: yes;"> </span>I’ve had this recipe for
months and when I saw the forecast thought it might be a good one-pot
meal.<span style="mso-spacerun: yes;"> </span>I braved the temporary
insanity and panic of the grocery store to get the ingredients I needed, which
did not include milk, bread, or eggs.<span style="mso-spacerun: yes;">
</span>Most of the ingredients can be found in the canned vegetables
aisle.<span style="mso-spacerun: yes;"> </span>We’ve been trying to cut
down on using canned vegetables and fruit, but sometimes you’ve just got to do
what you have to do.<span style="mso-spacerun: yes;"> </span>All in all,
this is still a healthy low-calorie meal.<span style="mso-spacerun: yes;">
</span>Each serving (without the toppings) is only 204 calories.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUeDYha8qKoW-YIZW3MbS0WC-wq7m_6DAhA16yU0IOSi7FHRTjydBL5L68ENEMG_L1MqmC9Ly-pJhW7CGBw4jAQPu5-6bz4ARxl51iFfe7d8yBIi1RgwF0cJe7LSCtpWAJiPIoYPw4YU/s1600/DSC_0134.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUeDYha8qKoW-YIZW3MbS0WC-wq7m_6DAhA16yU0IOSi7FHRTjydBL5L68ENEMG_L1MqmC9Ly-pJhW7CGBw4jAQPu5-6bz4ARxl51iFfe7d8yBIi1RgwF0cJe7LSCtpWAJiPIoYPw4YU/s1600/DSC_0134.JPG" height="212" width="320" /></a></div>
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This is the simplest crock pot chili I’ve ever
made.<span style="mso-spacerun: yes;"> In fact, it's the simplest chili I've ever made. </span>You literally open the cans
and dump everything into the pot.<span style="mso-spacerun: yes;">
</span>Add a chopped onion and some cumin and chili powder, as well as a packet
of taco seasoning, and you’re ready to go.<span style="mso-spacerun: yes;"> </span>The chicken breasts I chose were fairly large, so I included
three instead of four.<span style="mso-spacerun: yes;"> </span>You simply
lay those on top of the chili mixture and either cook for 10 hours on the slow cooker’s
low setting, or 6 hours on high.<span style="mso-spacerun: yes;">
</span>We chose the high setting as we wanted to eat by 6:00 p.m.<span style="mso-spacerun: yes;"> </span>We like green bell pepper in our chili
and that’s an option.</div>
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About a half hour before the chili was done, I pulled the
chicken breasts out of the mixture.<span style="mso-spacerun: yes;">
</span>They were no longer on top, and had migrated below the surface.<span style="mso-spacerun: yes;"> </span>I allowed them to cool slightly and
then began pulling them apart with two forks.<span style="mso-spacerun: yes;"> </span>I had prepared a chef’s knife to cut chunks against the
grain of the meat, but the chicken was so tender, it just fell apart.<span style="mso-spacerun: yes;"> </span>The shredding was the easiest
I’ve ever done, and a pile of meat resulted from the three breasts.</div>
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The shredded chicken was added back into the chili mixture
and was allowed to cook for another 15-20 minutes.<span style="mso-spacerun: yes;"> </span>For serving, we topped each bowl with some shredded Mexican
three-cheese blend and some chopped cilantro.<span style="mso-spacerun: yes;">
</span>It’s delicious…it’s easy…and I’ll bet it will even be better tomorrow!</div>
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<span style="font-size: large;">Crock Pot Chicken Taco Chili </span></div>
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(makes 10 servings)</div>
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1 onion, chopped</div>
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1 16-oz. can black beans</div>
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1 16-oz. can kidney beans</div>
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1 8-oz. can tomato sauce</div>
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10 oz. package frozen corn kernels</div>
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2 14.5-oz. cans diced tomatoes with chilies</div>
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1 packet taco seasoning</div>
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1 Tbsp. cumin</div>
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1 Tbsp. chili powder</div>
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24 oz. (3-4) boneless skinless chicken breasts</div>
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½ green bell pepper, chopped (optional)</div>
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1 cup Mexican three-cheese blend (for topping)</div>
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¼ cup chopped fresh cilantro (for topping)</div>
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Combine everything except the chicken and toppings in a
crock pot slow cooker. Place the
chicken on top and cover. Cook on
low for 10 hours or on high for 6 hours.
A half-hour before serving, remove the chicken and shred. Return the chicken to the slow cooker
and stir in. Top with three-cheese
blend and cilantro, or you could try sour cream.Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-20097097811780593082012-10-25T22:45:00.002-04:002012-10-25T22:45:40.161-04:00Cauliflower Soup
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikc1pO9kb7QhghVEgs7XzkZaHQ7w-Mjo800KuS2pb9-7lQ0fPSmQnm-IvG01l2jei3eQCxFXh32ioIBxobIL3tqlFFz_HRdsOEBW8BzFP3V6K9hCp3p2bgQHGpBQrF39bHz_OA1nighkU/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikc1pO9kb7QhghVEgs7XzkZaHQ7w-Mjo800KuS2pb9-7lQ0fPSmQnm-IvG01l2jei3eQCxFXh32ioIBxobIL3tqlFFz_HRdsOEBW8BzFP3V6K9hCp3p2bgQHGpBQrF39bHz_OA1nighkU/s400/DSC_0027.JPG" width="400" /></a></div>
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Jay Renninger and I must have the same exact taste
buds. No matter what recipe he
recommends to me, it’s a homerun.
This post’s final product is no exception. I’m guessing that there are others out there with
similarly-aligned taste buds who will adopt this soup as their new favorite…and
this is the time of year to enjoy it!</div>
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It was earlier this summer when I bumped into Jay at
<a href="https://www.facebook.com/LatshawsHardware?fref=ts">Mowrey-Latshaw Hardware Company</a> on Main Street in Spring City. “Latshaw’s” is a location where I
routinely take some abuse. It
probably has something to do with the fact that I’m related to everyone who
works there.</div>
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When Jay saw me, it was almost as if he had been prepared in
advance. “When the cauliflower
comes in this fall,” he started the conversation, “I’m going to see that you
get the best recipe you’ve ever had for cauliflower soup.”</div>
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Sure enough, the cauliflower came in and so did an email
from Kim Wolfram, indicating that Farmer Jay had asked her to send me her
cauliflower soup recipe. </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/AVvXsEhq51RNKV0K-hcgR1rwuFj-1pGrzzZMwAAZzwrwIY0nnEIbsqU0dr0X08GfbZK_8-4io1C-bWhyphenhyphenM398OGNCrWf8e6LCNj4lFd69YLeNmk2yn6ypfd5UY4kgEXcodWce6qMyM7D2y9AUZkY/s1600/CauliflowerSoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq51RNKV0K-hcgR1rwuFj-1pGrzzZMwAAZzwrwIY0nnEIbsqU0dr0X08GfbZK_8-4io1C-bWhyphenhyphenM398OGNCrWf8e6LCNj4lFd69YLeNmk2yn6ypfd5UY4kgEXcodWce6qMyM7D2y9AUZkY/s400/CauliflowerSoup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Click on this or any image to enlarge it.</span></td></tr>
</tbody></table>
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Kim even
attached the recipe card, and then noted that my wife was her fifth grade
teacher at Oaks Elementary. Small
world!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UqNVV1IID9on6tSbT4Jiz8hy2T4y9KfoJpTd5iVpqAExL4QnLVDD1NWddeQpeuEx4lGj70UZT7-Estn8TzfgvK4tD-Ufe-uVQgxCLKmfIWxnR97KgkE1-9FwJi3YJcI9v4F7Ti-DocM/s1600/DSC_0021.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UqNVV1IID9on6tSbT4Jiz8hy2T4y9KfoJpTd5iVpqAExL4QnLVDD1NWddeQpeuEx4lGj70UZT7-Estn8TzfgvK4tD-Ufe-uVQgxCLKmfIWxnR97KgkE1-9FwJi3YJcI9v4F7Ti-DocM/s200/DSC_0021.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look how thick! Can you see the face?</td></tr>
</tbody></table>
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The soup is amazing!
It’s very thick; so thick, I didn’t think I would be able to blend it in
my 1979 vintage Osterizer Pulse-Matic Blender. Unless you have one of the new soup-sized blenders for both
cooking and pureeing soups, plan on dividing the liquid into three or four
portions as you blend the same fraction of the cauliflower and sautéed onions.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHkrEjZyWzxbj_iqvURmLUciy_CIRS08OWZ2IBhOws6EdaqG1urWjet6CyRazO3Ma35l4bkEq7GVXR6EyvaOKsjizvQuhccPze_JnQ_8LY6CY8ZJt4odTE_5tWDecAdkGyKrv1iwVHyo/s1600/DSC_0018.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHkrEjZyWzxbj_iqvURmLUciy_CIRS08OWZ2IBhOws6EdaqG1urWjet6CyRazO3Ma35l4bkEq7GVXR6EyvaOKsjizvQuhccPze_JnQ_8LY6CY8ZJt4odTE_5tWDecAdkGyKrv1iwVHyo/s200/DSC_0018.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I put the flour and all of the spices<br />in a cup so that they could be<br />added to the milk & water all at once.</td></tr>
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The recipe is simple, straightforward, and easy-to-follow,
so I’m not going to add much to it.
I started by heating the cup of milk and cup of water in the microwave
first. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujGIIRT9v9d1Dj4po1m4e9MANwxlKC9QtMi97L-xaXqECis1n8YcpwesxIX51e0p9TPiGyJjbbQw18gutz7tZ8f92aMGwEGLrjLKqzsO1rLKYgrR8ZTOO7GKTh8ZV4Uhx0u0q1iei8x4/s1600/DSC_0016.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujGIIRT9v9d1Dj4po1m4e9MANwxlKC9QtMi97L-xaXqECis1n8YcpwesxIX51e0p9TPiGyJjbbQw18gutz7tZ8f92aMGwEGLrjLKqzsO1rLKYgrR8ZTOO7GKTh8ZV4Uhx0u0q1iei8x4/s200/DSC_0016.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I use a basket steamer insert.<br />Don't forget to cover the pot.</td></tr>
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Then I started to steam the
cauliflower and sauté the onions. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PwWfZ07jDHCmGEA7jwI_Y-Ss8rjaSb0yShb4B2Ged4XbgBmOZoR86L7BWynrV1d-Zk80cjGM_3q6_EgowYS0Xwvg5BL1pl_RihEuWBHQwWg0tQYg8pn6MW2WM757hOgOkZTznYi-f2A/s1600/DSC_0020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PwWfZ07jDHCmGEA7jwI_Y-Ss8rjaSb0yShb4B2Ged4XbgBmOZoR86L7BWynrV1d-Zk80cjGM_3q6_EgowYS0Xwvg5BL1pl_RihEuWBHQwWg0tQYg8pn6MW2WM757hOgOkZTznYi-f2A/s200/DSC_0020.JPG" width="200" /></a></div>
<div class="MsoNormal">
While they were cooking, I combined the liquid ingredients and spices in
the blender for five minutes. As a
result, there was very little down time.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisG4EVcVaGlGpJVIsjKi8QPNu4AjZdTGRRcDuy9nUJ080HEe5ko0qGC0i_II_TGt7_8Bm5XNs-zd3WIXGvIlmaAvICXilQt4jqk4bw2xBFFGnpM4Th7wBYCPDctp3pzjtcwAFtjT6ock8/s1600/DSC_0013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisG4EVcVaGlGpJVIsjKi8QPNu4AjZdTGRRcDuy9nUJ080HEe5ko0qGC0i_II_TGt7_8Bm5XNs-zd3WIXGvIlmaAvICXilQt4jqk4bw2xBFFGnpM4Th7wBYCPDctp3pzjtcwAFtjT6ock8/s200/DSC_0013.JPG" width="200" /></a></div>
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Enjoy this fall favorite, and don’t forget to get your
cauliflower at <a href="http://www.renningersfarm.com/home.htm">Renninger’s</a>. They
are beautiful!</div>
<!--EndFragment-->Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-71738556720654360072012-07-29T18:51:00.001-04:002012-10-20T00:13:26.118-04:00Blueberry & Peach Cobbler<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yMTGFYc3NSOxlTbJVFV_zNSP1bcO0_u9ti2BDlHYtvFymvWJ2Nf2eH9vUM1ElJN5yK6RDsfZgO5W7P65vSwGwVRlD86xONM8U6rJ_ta2btXPuIcThF_mJcjPF9_UpXkVogGLqP-BFNE/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yMTGFYc3NSOxlTbJVFV_zNSP1bcO0_u9ti2BDlHYtvFymvWJ2Nf2eH9vUM1ElJN5yK6RDsfZgO5W7P65vSwGwVRlD86xONM8U6rJ_ta2btXPuIcThF_mJcjPF9_UpXkVogGLqP-BFNE/s400/DSC_0020.JPG" width="400" /></a></div>
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<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white;">“I was away, but now I’m back!”</span><span style="background-color: white;"> </span><span style="background-color: white;">What movie is that from?</span><span style="background-color: white;"> </span><span style="background-color: white;">That line occurred to me when I realized that it’s been more
than a month since I last blogged.</span><span style="background-color: white;">
</span><span style="background-color: white;">I’m not sure what happened.</span><span style="background-color: white;">
</span><span style="background-color: white;">Slipped a gear?</span><span style="background-color: white;"> </span><span style="background-color: white;">Fell into a
coma?</span><span style="background-color: white;"> </span><span style="background-color: white;">Was consumed by Vacation
Bible School?</span><span style="background-color: white;"> </span><span style="background-color: white;">I guess I just
needed to take a break, and today seemed as good as any other to get back in
the blogging saddle.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I haven’t been away from cooking. In fact, I am continuing to have a blast in the kitchen, and
can’t wait to share some of what’s been cookin’. Instead of sharing some of the earlier dishes, I have to
share one I just made. It was so
good, I made another within a couple of days.</div>
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<br /></div>
<div class="MsoNormal">
Believe it or not, peaches are already in season. A stop by <a href="http://www.renningersfarm.com/home.htm">Renninger’s Farm </a>in
Royersford revealed a whole bunch of tree-ripened peaches from Weaver’s Orchard
in Morgantown. Wow…and were they
delicious! Their fragrance filled
the kitchen within a few minutes, and I was very glad I purchased extra to
enjoy over my morning cereal.</div>
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<br /></div>
<div class="MsoNormal">
Renninger’s still has blueberries, and that got me to
thinking…why do we have to limit cobbler to peaches? I decided to combine the two into a single cobbler
dessert. The result was stellar,
but not without a few foibles.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;">BLUEBERRY & PEACH COBBLER</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: x-small;">(click on any image to enlarge it)</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwezLMwP7PyCpv5iDiCqE8I1fxcZ6npBqXdcSwPlYeAKYQROT7PdVR5fQG5wI7qKQP94FdPN_iag-ymfgYFHvLXtkhNKXHoiV3MjrtobOlSdyx95-ZO_RAlsKPUlYfPhHzPGfqWs0EHM4/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwezLMwP7PyCpv5iDiCqE8I1fxcZ6npBqXdcSwPlYeAKYQROT7PdVR5fQG5wI7qKQP94FdPN_iag-ymfgYFHvLXtkhNKXHoiV3MjrtobOlSdyx95-ZO_RAlsKPUlYfPhHzPGfqWs0EHM4/s400/DSC_0011.JPG" width="400" /></a></div>
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<br /></div>
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First, <a href="http://dadinkitchen.blogspot.com/2011/08/peach-cobbler.html">I’ll refer you to an earlier post</a>, from last
August. It was the first time I
had made peach cobbler in a long, long time. This recipe is practically identical. The only change is the addition of a
pint of fresh blueberries.</div>
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<br /></div>
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Ingredients:</div>
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6-8 medium peaches, peeled, pitted, and sliced (about 3-4
cups)</div>
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½ cup granulated sugar</div>
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1 Tablespoon cornstarch</div>
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¼ ground cinnamon</div>
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1 teaspoon lemon juice</div>
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1 pint fresh blueberries</div>
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<br /></div>
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For the dough:</div>
<div class="MsoNormal">
3 Tablespoons shortening</div>
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1 cup all-purpose flour</div>
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1 Tablespoon granulated sugar</div>
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1½ teaspoons baking powder</div>
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½ teaspoon salt</div>
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½ cup milk</div>
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<br /></div>
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Directions:</div>
<div class="MsoNormal">
Preheat your oven to 400°.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The first step is to peel and slice the peaches. To easily peel fresh peaches, dip them
in boiling water. Remove the
saucepan from the heat source and allow the peach to remain submerged for one
minute. The skins will just slip
off, effortlessly. Cut the peaches
in half, remove the pit and slice into thin wedges. See <a href="http://dadinkitchen.blogspot.com/2011/08/peach-cobbler.html">the post from last August</a> for more detailed instructions, including additional step-by-step pictures.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tBaMOQsS763JgRRJY9nEEGc9wVfI_3rKwh0F3qa4AJb30eff_P30g7ztvhzmWWs16MYoESzW9VCscbzrf_yMNzuIPVhxBcPbb83N288L4XFdz7JFBmqsecYG0oagXX3XnY3LenJDo4g/s1600/DSC_0001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tBaMOQsS763JgRRJY9nEEGc9wVfI_3rKwh0F3qa4AJb30eff_P30g7ztvhzmWWs16MYoESzW9VCscbzrf_yMNzuIPVhxBcPbb83N288L4XFdz7JFBmqsecYG0oagXX3XnY3LenJDo4g/s200/DSC_0001.JPG" width="200" /></a></div>
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In a medium saucepan, combine the sugar, cornstarch, and
cinnamon. Stir in the peaches and
the lemon juice. Heat over medium
heat, stirring constantly until the mixture thickens and boils. Allow to boil for one minute. Fold in the fresh blueberries, being
careful not to crush them.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-ufc6_mfDZ4IG3kZurVilqFftm7bAGYC5oKZyjvpTLj4_U633-Ose54M4-uP6k1VMx_9eUfVtP9oXjvzNWEMa480GPmnk8jYxZx7xtKq20G-RnJcpXxlXx4V6aXh90Y7OkDEEdHBGaM/s1600/DSC_0003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-ufc6_mfDZ4IG3kZurVilqFftm7bAGYC5oKZyjvpTLj4_U633-Ose54M4-uP6k1VMx_9eUfVtP9oXjvzNWEMa480GPmnk8jYxZx7xtKq20G-RnJcpXxlXx4V6aXh90Y7OkDEEdHBGaM/s200/DSC_0003.JPG" width="200" /></a></div>
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Pour
the peach and blueberry mixture into an ungreased 2-quart casserole. I’ve been told that it helps to keep
the peach and blueberry mixture hot, which you can do in your pre-heated oven,
(just don’t let it in there for too long).</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_f7_2XDO_akdGKut_xCv3hIAjc016cVBPwi-p6EjVLGUoIvusfIwJNqU7y8bLe62O1ShDWl7lKidEtd3GAHwxa-gdCEIwtolZNd3IWn5zkGv5jVUXAcXbxygYXXEtjNo5HSb_l877rk/s1600/DSC_0005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_f7_2XDO_akdGKut_xCv3hIAjc016cVBPwi-p6EjVLGUoIvusfIwJNqU7y8bLe62O1ShDWl7lKidEtd3GAHwxa-gdCEIwtolZNd3IWn5zkGv5jVUXAcXbxygYXXEtjNo5HSb_l877rk/s200/DSC_0005.JPG" width="200" /></a></div>
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Now for the first foible: To make the cobbler dough, combine the flour, sugar, baking
powder, and salt into a large mixing bowl. Here’s where I messed up. See where is says 3 Tablespoons of shortening? I misread and added 3 cups of flour
instead of just one. I then,
(reading correctly), added the 3 Tablespoons of shortening, and began to cut
the shortening in using a pastry blender.
I couldn’t figure out for the life of me why fine crumbs weren’t
forming. Adding the milk, I realized
something was seriously wrong. I
also realized that because I had already added the milk, cutting in more
shortening was impossible. I
decided to add 6 Tablespoons of canola oil in its place, along with tripling
all other ingredients.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBafcNzfmXThIk9SUq9XGC-1syWCPcxgx8B2Ezaqqqk9JuSuFaP3XcbfsnMXBS1WsebiWycRLESC24WrVPx2-YHob4FnkYt0XACzKFKS00aBBA2HHbwV0xBo3kjBCC6RC7mkX5QT84PPo/s1600/DSC_0014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBafcNzfmXThIk9SUq9XGC-1syWCPcxgx8B2Ezaqqqk9JuSuFaP3XcbfsnMXBS1WsebiWycRLESC24WrVPx2-YHob4FnkYt0XACzKFKS00aBBA2HHbwV0xBo3kjBCC6RC7mkX5QT84PPo/s200/DSC_0014.JPG" width="200" /></a></div>
<div class="MsoNormal">
Needless to
say, I had plenty of cobbler dough.
After placing dollops on top of the hot peach and blueberry mixture, I
baked the remaining dough into shortcakes, (which are great with fresh sliced
and crushed strawberries served over them, topped off with some fresh whipped
cream).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The second foible involved miscalculating the volume of the
finished peach and blueberry mixture.
Adding a full pint of fresh blueberries increases the amount. I was very glad that I baked the
cobbler on a cookie sheet. A
significant amount of “juice” cooked over the sides of the casserole.</div>
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<br /></div>
<div class="MsoNormal">
Bake 25-30 minutes or until the cobbler “biscuits” are
golden brown. Serve warm with
cream, milk, or ice cream. (It’s
delicious plain, too!)</div>
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<br /></div>
<div class="MsoNormal">
Enjoy!</div>
Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-50298501644842288842012-06-11T14:26:00.000-04:002012-06-12T08:27:02.299-04:00Fatherhood<br />
<div class="MsoNormal">
It should be no different than for Mother’s Day, but it
is. On Mother’s Day, moms
everywhere are declared free from the kitchen. Usually that means traveling to a restaurant. If not, then someone else cooks, even
if it’s just breakfast in bed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5j-KsAF8YO1WAnu0rUi6UPpDAb3rRsb4RUFkxZ3XiW3TH4VZw9_1_m-ar8aHIfYUNM1hRfI_0fAw-oTsY47huOSJqjt-RZ7lfkxnQMRvq3QHzlEVLz1QG3Co88tTMaBTr6BROQ0gel0/s1600/DSC_0003.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5j-KsAF8YO1WAnu0rUi6UPpDAb3rRsb4RUFkxZ3XiW3TH4VZw9_1_m-ar8aHIfYUNM1hRfI_0fAw-oTsY47huOSJqjt-RZ7lfkxnQMRvq3QHzlEVLz1QG3Co88tTMaBTr6BROQ0gel0/s320/DSC_0003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Father's Day T-shirt circa 1987</td></tr>
</tbody></table>
Father’s Day doesn’t always work out that way. Dads everywhere head to the backyard
and fire up the grill. Oh, they
might be lured by the shiny new stainless steel Beef Blaster 3000, complete
with man-sized grilling tools, but nonetheless, dads are doing the cooking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’m declaring the week off from cooking. In this post, there is no recipe, and
there are no pictures of food.
Instead, I’d like to share some thoughts about Fatherhood. The role of fathers has been downplayed
for many years. It’s getting
better, but it still could use a boost.
In recent history in our country, the impact of dads has been regarded
as secondary to that of mothers.
I’m not suggesting for one minute that fathers should be viewed as more
important than mothers, but I strongly feel that they are <i>equally</i> as important.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Attempting to accurately and thoroughly encapsulate the
importance of fatherhood in a blog post is about as easy as the getting the proverbial
camel to pass through the eye of a needle. Just my own experience in raising my two great kids, Matt and Lauren, would take several volumes, and yet, the more I thought about it, the more I was able to
distill it. It occurred to me that
fatherhood is simply about holding on and letting go, (and knowing when to do
both.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
At one time it was espoused that mothers provide the love
and fathers, the discipline. It’s
not that simple, and certainly not that cut and dry. Parenting roles need to be shared, and shared as much as
possible. But, to me at least,
it’s obvious that mothers are better at some things, and fathers have their
niche, too. Mothers are superb at
holding on. They’re nurturers,
comforters, and encouragers.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let's face it. We <u>all</u> know that the job of a father is more complex. Dads have to know how to both hold on to
some things and let go of others. It’s
very stressful! Sure, we have to know
some of that mothering stuff, but we also have our own skill set. Okay, mothers everywhere, put down the
rolling pins! But now that I have
your attention, let me tell you what I really mean.<br />
<br />
Fathers are preparers, equippers, and nudgers. A good father knows how critically important
it is to let go. Moms want to
hold on and, let’s be honest here, they really never want to let go. But
fathers know that our job as a parent is to prepare our kids to release them;
to let them go and send them out into the world, to take their place and fully realize
their independence. Holding on,
letting go, and knowing when to do both. It's a tough job, but somebody's got to do it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I wrote the following poem for my daughter last September, the week after her
wedding, and I think it does a pretty good job of capturing what
I’m talking about.</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: large;">HAND-IN-HAND</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It came to me when we were flying back from Birmingham,</div>
<div class="MsoNormal">
That I rarely, if ever, hold your hand anymore,</div>
<div class="MsoNormal">
Now that you are grown and self-sufficient,</div>
<div class="MsoNormal">
Your need for me to function in the role of protector has
moved on.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There is a history of hand holding with you and me.</div>
<div class="MsoNormal">
A quarter century ago it was established on a Tuesday in
November.</div>
<div class="MsoNormal">
Not the first time I held you. You weren’t in the mood,</div>
<div class="MsoNormal">
All red and spastic, in response to the abrupt change in
your environment.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02DI8JnREWUzBjWW6aUzAA1L7bOVzLmNVAFxWII2m_hp0tD_A6UrPjSjprUNgecIz0oSw9Gro3Aeb4KtBCRbVqdGt5-OqqB5zm8e1vPB1mnmJjCO4S8vacT6vaPtORY_NNBNvGr3NzVU/s1600/finger.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02DI8JnREWUzBjWW6aUzAA1L7bOVzLmNVAFxWII2m_hp0tD_A6UrPjSjprUNgecIz0oSw9Gro3Aeb4KtBCRbVqdGt5-OqqB5zm8e1vPB1mnmJjCO4S8vacT6vaPtORY_NNBNvGr3NzVU/s200/finger.jpg" width="200" /></a></div>
<div class="MsoNormal">
After you discovered how to breathe and stopped flailing
your arms,</div>
<div class="MsoNormal">
You settled down and grasped a single finger.</div>
<div class="MsoNormal">
It was automatic, spring-like, closing when touched like a
tiny trap,</div>
<div class="MsoNormal">
Not motivated by any need, but it still made me feel like a
million bucks.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Holding you that night in the hospital,</div>
<div class="MsoNormal">
I started to think about what it would be like to have a
daughter.</div>
<div class="MsoNormal">
In my family there had been no girls for fifty years, and I
knew</div>
<div class="MsoNormal">
I was entering unchartered territory for a father with my
surname.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
That night, I thought about dolls and tea parties, dresses
and hair bands.</div>
<div class="MsoNormal">
I wondered how old you would be when you got your ears
pierced.</div>
<div class="MsoNormal">
I thought about cooking and softball and dancing with you on
your wedding day.</div>
<div class="MsoNormal">
It was then that I realized that someday I would have to
give you away.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I think I held onto you a little tighter.</div>
<div class="MsoNormal">
I savored the moments when I held your hand, finding myself</div>
<div class="MsoNormal">
Hanging on for just a fraction of a second longer.</div>
<div class="MsoNormal">
In truth, never wanting it to end.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You probably don’t remember all the times I held your hand.</div>
<div class="MsoNormal">
There was nothing in my fatherly job description that was
more important;</div>
<div class="MsoNormal">
Whether it was washing them, (hands that got dirtier than
most boys),</div>
<div class="MsoNormal">
Or removing splinters or slapping on Band Aids.</div>
<div class="MsoNormal">
<br /></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hOSofQ84emPoJD03fHX6UgRKP_R6ukPAUG9dNqs-SPn4Ayc9nJcIdfpP48VDHEBA272RJjQLnTupmjUeZ5P1pkAbpau92SJeG74D_5_NFO53X850ckwohGbmCzLdHOAi7JRr58y3dzc/s1600/Lauren+in+tub+Mar+1987.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hOSofQ84emPoJD03fHX6UgRKP_R6ukPAUG9dNqs-SPn4Ayc9nJcIdfpP48VDHEBA272RJjQLnTupmjUeZ5P1pkAbpau92SJeG74D_5_NFO53X850ckwohGbmCzLdHOAi7JRr58y3dzc/s200/Lauren+in+tub+Mar+1987.jpg" width="181" /></a></div>
<div class="MsoNormal">
I held your hand to keep you from slipping each time you got
a bath,</div>
<div class="MsoNormal">
Except for the time you decided you could do it yourself,</div>
<div class="MsoNormal">
Scaling the tub and taking the plunge fully clothed…shoes
and all.</div>
<div class="MsoNormal">
That day you also wore a smug expression of
self-satisfaction.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I held your hand when you got a shot, and when you came out
of anesthesia,</div>
<div class="MsoNormal">
Quasi-delirious, asking me why I had two heads.</div>
<div class="MsoNormal">
We held hands when we danced in the family room, danced
until</div>
<div class="MsoNormal">
We were out of breath, either from the moves, from the
laughing, or both.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Your hand needed guiding when you first wrote your name in
huge block letters,</div>
<div class="MsoNormal">
And my hands over yours helped you figure out how to hold a
baseball bat.</div>
<div class="MsoNormal">
Next a golf club, and then a wrench to change the oil in
your car.</div>
<div class="MsoNormal">
With each new venture you were becoming more and more
capable.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAey0XLP-eao5LlnkWWjopHOgVdRslrKcDbIfw3CqaxLxzXIeA6fXD1-YuactjrEU-AjjptKNPQUPch6oFZySOI4awGMYHOaJCABb9SmgEvDsRIYSbfBw_-AdWIw6WyyPk80xJ_rfTt8/s1600/sc00341427.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAey0XLP-eao5LlnkWWjopHOgVdRslrKcDbIfw3CqaxLxzXIeA6fXD1-YuactjrEU-AjjptKNPQUPch6oFZySOI4awGMYHOaJCABb9SmgEvDsRIYSbfBw_-AdWIw6WyyPk80xJ_rfTt8/s200/sc00341427.jpg" width="131" /></a></div>
<div class="MsoNormal">
Learner’s permit in your pocket and flip flops on your feet,</div>
<div class="MsoNormal">
I resisted taking hold of your hands when they were on the
steering wheel.</div>
<div class="MsoNormal">
“You’re doing fine,” I partially perjured myself. And you were, for starting out.</div>
<div class="MsoNormal">
But that didn’t stop my adrenaline rush.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Taking your hand as you came down the steps of the baptistery,</div>
<div class="MsoNormal">
My thoughts momentarily drifted to countless street
crossings, and I realized that</div>
<div class="MsoNormal">
You were making a crossing of another kind.</div>
<div class="MsoNormal">
Crossing over.
Old things had passed away; all things had become new.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When you were a child, it was the street crossings that had
become the most frequent.</div>
<div class="MsoNormal">
They had also become automatic.</div>
<div class="MsoNormal">
It was a reflex action to reach for your hand when I stepped
off a curb.</div>
<div class="MsoNormal">
That’s why I did it even though you were in college when we
crossed Broadway in New York City.</div>
<div class="MsoNormal">
<br /></div>
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</div>
<div class="MsoNormal">
On that day, before we even made it to the other side, I
wondered,</div>
<div class="MsoNormal">
“How many more times will I hold her hand?”</div>
<div class="MsoNormal">
It was, after all, superfluous. You were grown.
You could cross by yourself,</div>
<div class="MsoNormal">
But it still made me feel like a million bucks.</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB70Tj0lgEjmVgN4i5SApsUDbUa9P_He_U1rZQPk-JBFn9xjGgBH9I1mZSgNrygy4QdpaBtcxwxNous3-JghtYIMPKZrLEu8d0tlzAJBc4CBA-u4VQymht1_PypdKjYLjZlges1SKnjDo/s1600/ld00577.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB70Tj0lgEjmVgN4i5SApsUDbUa9P_He_U1rZQPk-JBFn9xjGgBH9I1mZSgNrygy4QdpaBtcxwxNous3-JghtYIMPKZrLEu8d0tlzAJBc4CBA-u4VQymht1_PypdKjYLjZlges1SKnjDo/s200/ld00577.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-size: xx-small;"><a href="http://alisonconklin.com/">Alison Conklin Photography</a></span></td></tr>
</tbody></table>
<div class="MsoNormal">
Like a puddle on a sunny day, time evaporated,</div>
<div class="MsoNormal">
And even though I’d had my share, it was without warning</div>
<div class="MsoNormal">
That I stood beside you in your white gown.</div>
<div class="MsoNormal">
Ready, and yet not ready, to give you away.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Obliged by tradition, I offered my arm, but you didn’t
respond.</div>
<div class="MsoNormal">
Instead, with the potential to undo me, you said,</div>
<div class="MsoNormal">
“Can you just hold my hand?”</div>
<div class="MsoNormal">
It was still automatic, and we joined them without looking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Just? <i>Just</i> hold your hand?</div>
<div class="MsoNormal">
Without my knowing, it was what I needed,</div>
<div class="MsoNormal">
Needed to bring me full circle…complete.</div>
<div class="MsoNormal">
And together we walked through another milestone,
hand-in-hand.</div>
<div class="MsoNormal">
<br /></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/AVvXsEjUCain1s_L680GFtt5cSw5bX_F2j31ojCTpIBwXkdlrAH2zYQfwhvwUTLC4LEEK1heiG-wecUUf1yxoNnfAU8l8Xkh3-ENbdV3R-nBDeQSZk5FTuKdVY-_XWBAi-3QRAYGNR_ircND1dM/s1600/ld03032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCain1s_L680GFtt5cSw5bX_F2j31ojCTpIBwXkdlrAH2zYQfwhvwUTLC4LEEK1heiG-wecUUf1yxoNnfAU8l8Xkh3-ENbdV3R-nBDeQSZk5FTuKdVY-_XWBAi-3QRAYGNR_ircND1dM/s400/ld03032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-size: xx-small;"><a href="http://alisonconklin.com/">Alison Conklin Photography</a></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Have a Happy Father's Day! 1 Thessalonians 5:21 - "Hold on to what is good."</div>
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<br /></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-87384877676144134622012-06-07T16:40:00.000-04:002012-06-11T16:32:08.471-04:00Chicken, Snow Peas & Asparagus Stir-Fry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrYFSpErQJJMBVq3LUryRYNNpUvK5WyBtO891aRFMGvGgerqYYZp5F-2NSxpEC-_1QpnHQ_e9aCFdZKb8Xoo99IUQfA5iYvIb5f7HFe7LoiCQ7JtS-FhkN1NrRcPtvX6HMuTiJqEiMvo/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrYFSpErQJJMBVq3LUryRYNNpUvK5WyBtO891aRFMGvGgerqYYZp5F-2NSxpEC-_1QpnHQ_e9aCFdZKb8Xoo99IUQfA5iYvIb5f7HFe7LoiCQ7JtS-FhkN1NrRcPtvX6HMuTiJqEiMvo/s400/DSC_0020.JPG" width="400" /></a></div>
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Stir-fry is a great dish for dads in the kitchen. It’s quick, it’s easy, and brace
yourself…it’s healthy! I can
remember the very first time that I was unable to finish all of the food served
to me in a restaurant. It was
stir-fry and I was in high school.
I was impressed. From that
moment on, whenever I was super-hungry, I’d order stir-fry if it was on the
menu.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEomh8jMi60IG233sJqJ0upTZWfcCdTHaw1XnKmJ9YdskHbgRu0ef7GBvtI0c76Fld9tpQ7UNBlN0CKrwRyc2NMWobUKz8HL4QguSuOozbJerAFtwmlspXLk4XVgmA3xcSHYdNES5VBo/s1600/DSC_0001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEomh8jMi60IG233sJqJ0upTZWfcCdTHaw1XnKmJ9YdskHbgRu0ef7GBvtI0c76Fld9tpQ7UNBlN0CKrwRyc2NMWobUKz8HL4QguSuOozbJerAFtwmlspXLk4XVgmA3xcSHYdNES5VBo/s200/DSC_0001.JPG" width="200" /></a></div>
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There are several keys to good stir-fry. Use a high-quality, flavored oil to
sauté the meat and vegetables. Vegetable
or canola oil works, and grape seed oil tolerates a higher temperature (and is
good for you), but a high quality olive oil or, better yet, sesame oil, make a
huge difference. It helps to
create “layers” of taste. Don’t
use too much oil, and don’t be afraid to use some heat. I’m told that most cooks wimp out on
the heat, so use at least medium high heat.</div>
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<br /></div>
<div class="MsoNormal">
Start the rice before you start the stir-fry, (unless you’re
using Minute Rice…yes, we dads resort to Minute Rice on occasion). Depending on the variety, rice usually
takes about 20 minutes. If you
can, time the rice to be ready just when the stir-fry is done. If you have all of your ingredients
ready to go, actual stir-frying will only take about 10 minutes.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4oI2Wyqc9H37tZhaIKYwcjsLqjLohplvm175nhi0lGXP0H4Btpn4EqHzQb-6Jq391dBgRbE9FORxdXbz5vS6wEJGVwN95hhX0UDh7aeBOqtf9JWmM01Cz4oysTgHvaLZX-cI6Ys5eso/s1600/DSC_0009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4oI2Wyqc9H37tZhaIKYwcjsLqjLohplvm175nhi0lGXP0H4Btpn4EqHzQb-6Jq391dBgRbE9FORxdXbz5vS6wEJGVwN95hhX0UDh7aeBOqtf9JWmM01Cz4oysTgHvaLZX-cI6Ys5eso/s200/DSC_0009.JPG" width="200" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Try to have the chunks of meat roughly the same size. This will promote even doneness. I like to start the meat first. As soon as it seared on all sides, add
the vegetables. (You may have to
do some experimenting with timing in order to achieve your preferred level of
“crunch” in the vegetables.
Remember: Stir-fried vegetables
should be crunchy, or as some cooks describe them, “tender-crisp.”) Always try to use farm-fresh, in-season vegetables, too. My recent purchases of snow peas and asparagus in Lancaster Country inspired making this stir-fry.</span></div>
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<br /></div>
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Add your finishing sauce just before you’re ready to
serve. I didn’t make mine from
scratch, but “tweaked” it.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOexsFfwvA_E3MhxolD61hmfgqxfJ5Uo6Xmi62jE5KGSuDv8qieYf0YoicwNXgQR-Z5nlbO5_jW9KZoItvyzqLbJwMJesRRzCWxrNwQnYvrgcTmxz4Q06vzjpyhoSJSCe2etGC_yd89k/s1600/DSC_0008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOexsFfwvA_E3MhxolD61hmfgqxfJ5Uo6Xmi62jE5KGSuDv8qieYf0YoicwNXgQR-Z5nlbO5_jW9KZoItvyzqLbJwMJesRRzCWxrNwQnYvrgcTmxz4Q06vzjpyhoSJSCe2etGC_yd89k/s200/DSC_0008.JPG" width="200" /></a></div>
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Most importantly, ignore the phone! Just as I was ready to add the
finishing sauce, the phone rang. I
covered the electric frying pan, (the poor man’s wok), and took the call. The result was that a lot of liquid
from the captured steam collected in the pan, and thinned and weakened my
finishing sauce. I then made
matters worse by trying to reduce the liquid with continued cooking, (a huge
“no-no” with stir-fry), and my final result was not my best effort. If you look closely, you’ll see some
wilting on the asparagus chunks.
Live and learn.</div>
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<span style="font-size: large;">CHICKEN, SNOW PEAS, AND ASPARAGUS STIR-FRY</span></div>
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<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
3 chicken breasts, cut into 1” cubes</div>
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1 pint snow peas, ends trimmed and “strings” removed</div>
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1 bunch asparagus, cut into 1” chunks</div>
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1-2 Tablespoons oil (I used 1 T. of sesame oil, and 1 T. of
grape seed oil)</div>
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approx. ½ cup finishing sauce (I used Mr. Yoshida’s)</div>
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¼ teaspoon ground ginger</div>
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1 teaspoon soy sauce (I use Kikkoman’s)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1hyz2U6aT4jSijtkI_z1W5Boxzy_uqM2gT7RPBX-nsLe8OJhKbXSmLcDb7QeQhd0xW7BxKaHmUiLPyM_r3r5AvvxIIS8ft5Kx_HM6ZQ1_CQ0PnW2Tx__6ju6QnXhFl1eus2ZaU8T1LE/s1600/DSC_0013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1hyz2U6aT4jSijtkI_z1W5Boxzy_uqM2gT7RPBX-nsLe8OJhKbXSmLcDb7QeQhd0xW7BxKaHmUiLPyM_r3r5AvvxIIS8ft5Kx_HM6ZQ1_CQ0PnW2Tx__6ju6QnXhFl1eus2ZaU8T1LE/s320/DSC_0013.JPG" width="320" /></a></div>
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Directions:</div>
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Prepare the rice, timing it so that its completion will
coincide with the stir-fry being done.
Prepare the finishing sauce.
Set aside. Prepare all
ingredients as “stir-fry ready” in advance. Begin sautéing the chicken in oil over medium-high heat. When it has seared on all sides, add
the vegetables, occasionally tossing and coating everything with the oil in the
pan.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9s4ZjovLMe0Zs0J1VjaTTYwsYth9FnRfBBn9Zvk63Y7Xsq3lIUbzy4fxPJRF9-abaqvBe6omXfWRKg1izFeQUS070EbKj5kvKKBOTK38vQ-46j2WRdIWDU_REPMJkNC1EdEgaHZWH5mc/s1600/DSC_0014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9s4ZjovLMe0Zs0J1VjaTTYwsYth9FnRfBBn9Zvk63Y7Xsq3lIUbzy4fxPJRF9-abaqvBe6omXfWRKg1izFeQUS070EbKj5kvKKBOTK38vQ-46j2WRdIWDU_REPMJkNC1EdEgaHZWH5mc/s320/DSC_0014.JPG" width="320" /></a></div>
<div class="MsoNormal">
When vegetables are “tender
crisp,” (approx 10-15 minutes), add the finishing sauce and toss the
ingredients to coat them well.
Serve over rice.</div>
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Enjoy! </div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-50794007003002552912012-05-22T16:53:00.000-04:002012-05-22T17:04:38.855-04:00Enchilada Casserole: Unintentional Faux Pas Ends in Serendipitous Entrée<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9It6G3-8Pa_fjSvzU2AbGyjcRNTIXsZRgiJ9vZ-VdHgOunnH_m5nUzKcdVCdzRJ1NDP7umSBxQBZx2q4n27VBPZSABkUu_nEzg02puYo9rES4YFi6IS8mMdtVvRj1xQlyANUA78nik0/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9It6G3-8Pa_fjSvzU2AbGyjcRNTIXsZRgiJ9vZ-VdHgOunnH_m5nUzKcdVCdzRJ1NDP7umSBxQBZx2q4n27VBPZSABkUu_nEzg02puYo9rES4YFi6IS8mMdtVvRj1xQlyANUA78nik0/s400/DSC_0032.JPG" width="400" /></a></div>
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If you’re like me, and I suppose like most people who like
to cook, new cookbooks “call” you.
I’m always looking for that next great recipe. A new cookbook always holds so much promise. However, with the accessibility of the
Internet, I have to admit that I’ve cut back on cookbook purchases. With a click of my mouse, I can instantly
have thirty recipe options for whatever dish I have in mind. I’ve also downloaded the AllRecipes.com
app on my iPhone. Now all I have
to do is input the ingredients I have on hand and multiple recipes are
suggested.</div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCkpbH63D4IYkWBr_LT52FUypqJ6HUq8JxfafKtVcPpz3V7dGqYNefRcd1fuYMQsMZPz-Y_ExE_S7bZExw_NWCzPib2icAcp0EIs1tZ6ecqZLkuS2Br1BbdSagfr1lcqlLPYhlZ9mXiI/s1600/sc00376bf4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCkpbH63D4IYkWBr_LT52FUypqJ6HUq8JxfafKtVcPpz3V7dGqYNefRcd1fuYMQsMZPz-Y_ExE_S7bZExw_NWCzPib2icAcp0EIs1tZ6ecqZLkuS2Br1BbdSagfr1lcqlLPYhlZ9mXiI/s320/sc00376bf4.jpg" width="201" /></a></div>
So, I was pleasantly surprised when I learned that <a href="http://upperprovidence.spring-ford.net/?sessionid=90c561d95447246f6a022701423dd1d7&t">UpperProvidence Elementary School</a> was compiling their own cookbook, entitled,
“Planting the Seeds for Success.” I
was even more excited when school’s principal, Dr. Missie Patschke contacted me
and told me a copy was waiting for me at the school. TADITK blog followers will remember the <a href="http://dadinkitchen.blogspot.com/2011/11/its-tough-job-but-somebody-has-to-do-it.html">post about the staff pie contest</a>
that Steve Bonetz and I judged last November. In addition to great recipes from staff members and UPES
classes, all of the recipes for the pies in the contest can be found in the
cookbook. If you’d like your own
UPES cookbook, they are $10. Call the school office at 610-705-6150, and tell them the <i>Dad in the Kitchen </i>sent you!</div>
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During my tenure in Spring-Ford, I had the opportunity to
work with many of the staff members who submitted favorite recipes. As I perused the pages of the cookbook,
it was interesting to connect each recipe with the person who submitted
it. One recipe from school
psychologist, Dr. Reesa Wurtz provides options. Isn’t that what any good psychologist should do? The recipes from Mark Matthews read as
long narratives; pretty much that same way Mark conducts IEP meetings. The recipes from Jean Lare are short
and to the point, just the way Jean operates; naturally, because she’s doing
twelve things at the same time.</div>
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<br /></div>
<div class="MsoNormal">
Jean Lare is one of my favorite people. She is the person that every principal
daydreams about. I’m not talking
about having Jean on the teaching staff, although that would definitely be a
plus. I’m talking about having
Jean as a parent in your school…which I am fortunate to say I did. Jean is the most positive, most
hard-working, supportive, and understanding parent with whom I’ve ever worked
as a principal. She is a
possibility thinker and simply put, she makes things happen. Often, Jean has a cadre of like-minded,
supportive parents surrounding her, all pitching in to get the job done.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xhSgusYebWCkfmb7-cg6enCtfTAulrr_faCOnIA5upMj5zPbEU3yjLHLcH_AUqXn4yUJrFoxZuGc4rqDTC8STiJN08RmUBQ67OhyphenhyphenRi05e7rniohT40Rk6d6FkgiT1DP1kzxBIWpveyY/s1600/IMG_1017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xhSgusYebWCkfmb7-cg6enCtfTAulrr_faCOnIA5upMj5zPbEU3yjLHLcH_AUqXn4yUJrFoxZuGc4rqDTC8STiJN08RmUBQ67OhyphenhyphenRi05e7rniohT40Rk6d6FkgiT1DP1kzxBIWpveyY/s320/IMG_1017.JPG" width="320" /></a></div>
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Under Jean’s leadership, the little summer enrichment
program called “Cool School” that I started at Royersford Elementary School
fourteen years ago, grew from just over 100 students to more than 600 children
participating in scores of fun summer classes. (Registration for Cool School 2012 is open now, and Early
Bird pricing is available until June 3.
Click <a href="http://www.spring-ford.net/">here</a> to register!)</div>
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<br /></div>
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The following recipe from the UPES cookbook is a Lare family
favorite. It comes from the days
when Jean’s family lived in Texas.
For many years, the Rotelle canned tomatoes called for in the recipe
would be loaded into suitcases and “exported” to Pennsylvania by any visiting
family member. Fortunately, you
can get them in our area now, and Wegman’s carries them.</div>
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<br /></div>
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I do have to confess that I messed up Jean’s original
recipe. I was supposed to keep the
browned ground beef and onions, and the combined Cream of Chicken soup and
Rotelle tomatoes separate. Instead,
not following directions, (the result of breaking the first kitchen commandment
of not reading the <u>whole</u> recipe before lifting a spoon), I mixed all
four ingredients together. Jean
had informed me that the recipe was “not pretty, but very good.” I was afraid that now I had ruined the
“very good” part. Such was not the
case. The resulting casserole was
fantastic, and Jean said, “Yours is even prettier than mine!” Wow! So, it’s just like two recipes in one. You have choices. Could have come from a psychologist.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;">ENCHILADA CASSEROLE</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: x-small;">(click on any image to enlarge it)</span></div>
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</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8zf5nKWRudtP8yLO3J1j1uJH5VJ71R-qud74VUh7kG6xTEyFEd7SmWvnBmVDCElf_I1jVIyA5P3kuXmloZL1qe3tB9IDfT0dysOHlNXQNvCOnEYxRXfT0qQD8lJjdxe_az1VXvkmMnE/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8zf5nKWRudtP8yLO3J1j1uJH5VJ71R-qud74VUh7kG6xTEyFEd7SmWvnBmVDCElf_I1jVIyA5P3kuXmloZL1qe3tB9IDfT0dysOHlNXQNvCOnEYxRXfT0qQD8lJjdxe_az1VXvkmMnE/s400/DSC_0026.JPG" width="400" /></a></div>
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<span style="font-size: x-small;"><br /></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW7foawddjHxRXmWB3DcUHAtkGWLL1d_qcyuGCo7tAEwnrSJhFW0D1W-ep785sp-pMEi3GVLxhY4ZUuOYJ5kEvJO5CMzm2q5bc9uJLQzV06H5EQzU_DeULCq-2lOuH6Zxm8qxZj9M5ns/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW7foawddjHxRXmWB3DcUHAtkGWLL1d_qcyuGCo7tAEwnrSJhFW0D1W-ep785sp-pMEi3GVLxhY4ZUuOYJ5kEvJO5CMzm2q5bc9uJLQzV06H5EQzU_DeULCq-2lOuH6Zxm8qxZj9M5ns/s320/DSC_0002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Will it all fit?</td></tr>
</tbody></table>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
2 packages of Corn Tortillas (approx. 12-16)</div>
<div class="MsoNormal">
1 or 2 15 oz. cans Chili or Kidney Beans, drained</div>
<div class="MsoNormal">
1½ lbs. Velveeta Cheese (I used shredded Mexican mix)</div>
<div class="MsoNormal">
2 cans Rotelle Tomatoes</div>
<div class="MsoNormal">
2 cans Cream of Chicken condensed soup</div>
<div class="MsoNormal">
2 lbs. ground beef</div>
<div class="MsoNormal">
1 medium onion, chopped</div>
<div class="MsoNormal">
2 Tablespoons Chili Powder</div>
<div class="MsoNormal">
Cayenne Pepper</div>
<div class="MsoNormal">
Garlic Powder</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6cMaG6NH3awInHPo6GW-bsgNSFNNxAt1h6IlSA-wzqqhxiSXi0FrnVf2j2u4t1GyI5ZR3YRpNFrDaQ5u4Ji03PiUG5aRGU-GULC8YnTm-EdHBwHDhEsjQdsiNPTLxqzwHN-3pKGTh0c/s1600/DSC_0004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6cMaG6NH3awInHPo6GW-bsgNSFNNxAt1h6IlSA-wzqqhxiSXi0FrnVf2j2u4t1GyI5ZR3YRpNFrDaQ5u4Ji03PiUG5aRGU-GULC8YnTm-EdHBwHDhEsjQdsiNPTLxqzwHN-3pKGTh0c/s200/DSC_0004.JPG" width="200" /></a></div>
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Directions:</div>
<div class="MsoNormal">
Brown the ground beef and sauté the onion together. I also added a small can of mild green chilies to Jean's recipe. Set aside. (You can see I didn’t get very far until I messed up!) </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjt7wy_dUDlel_4XdOoS3FCL9iep86Z6r6I7y5mjdbCJp6VKguNnGBODHKoU_6dgvdwYsHUB-UWovABncSkJaAbnaFZT0kBQNW7XfdahIymmWMfC9vhZV21q3Jv_ArMGZRsuNd4NbIoQ/s1600/DSC_0009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjt7wy_dUDlel_4XdOoS3FCL9iep86Z6r6I7y5mjdbCJp6VKguNnGBODHKoU_6dgvdwYsHUB-UWovABncSkJaAbnaFZT0kBQNW7XfdahIymmWMfC9vhZV21q3Jv_ArMGZRsuNd4NbIoQ/s200/DSC_0009.JPG" width="200" /></a></div>
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Combine the Cream of Chicken soup and
the Rotelle tomatoes, (undrained), and heat on medium heat. Set aside. Here's what it looks like when all four ingredients are combined.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfh3h1XUPFKbp_Jn65n82b7gK3MoiCiTZLo5Umpkeb0UqpIqbGgpcyNn8jlUSkM3_ZqA93ari7FdJewiJvOwAlCAHEK1kX-QPKjgcghRIT8k-oyQRdARDayUVY6VwLVSfKSbOszJoYaM/s1600/DSC_0010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfh3h1XUPFKbp_Jn65n82b7gK3MoiCiTZLo5Umpkeb0UqpIqbGgpcyNn8jlUSkM3_ZqA93ari7FdJewiJvOwAlCAHEK1kX-QPKjgcghRIT8k-oyQRdARDayUVY6VwLVSfKSbOszJoYaM/s200/DSC_0010.JPG" width="200" /></a></div>
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Line a large, deep (at least 2”) lasagna or baking dish with
half of the corn tortillas. (I
used non-stick cooking spray on the dish before lining with the tortillas.) The tortillas will overlap.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5NRFIM7khQ7LFyH8O3fhktoHQsHeqmkZJjfTIiN-pAoWVxR37vPrRBjLvPPTpyVFaBVru6SjzR5GXPJn8pkwyp20x9mHtOZIun9WtwlghdBv0uGzGqc8_pvaNOqh_sMKv8mEXife-_I/s1600/DSC_0012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5NRFIM7khQ7LFyH8O3fhktoHQsHeqmkZJjfTIiN-pAoWVxR37vPrRBjLvPPTpyVFaBVru6SjzR5GXPJn8pkwyp20x9mHtOZIun9WtwlghdBv0uGzGqc8_pvaNOqh_sMKv8mEXife-_I/s200/DSC_0012.JPG" width="200" /></a></div>
<div class="MsoNormal">
Put the meat and onion mixture on top
of the tortillas. (If you decide
to combine all four of the ingredients, (as I did), put about half of the
mixture on the tortillas at this point.) </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzXkYksX_NWmeeLA4Oe6YJhyv5Ht_X_WoxYfoUgyjCdWu6EzMpNggb3ajJ1S5UjjUSBk5yZH2ENKuVRSycTydj9uKDk5_QdFM6Ja_UgUEc7O5uoOkzOrSeGwRgCP5CQUYiCctReujkOE/s1600/DSC_0015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzXkYksX_NWmeeLA4Oe6YJhyv5Ht_X_WoxYfoUgyjCdWu6EzMpNggb3ajJ1S5UjjUSBk5yZH2ENKuVRSycTydj9uKDk5_QdFM6Ja_UgUEc7O5uoOkzOrSeGwRgCP5CQUYiCctReujkOE/s200/DSC_0015.JPG" width="200" /></a></div>
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Sprinkle with approximately ½ teaspoon garlic powder and about ¼
teaspoon of cayenne pepper. (You
may want to add more to suit your own taste. Keep in mind that the Rotelle tomatoes pack a little “heat”
as do the chili beans.) Next,
sprinkle the 2 Tablespoons of chili powder on top, less if it’s spicy.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSeoExBlAOLF8dgP01Gx0uLWy2BmgDz-Jma7mbSGPYxZyHPvsLW_sw7Hajst136a8JG-eyga8ed_HIBLQJ_Gkm_87CpGRTSfKcCAWSyhn5f9SmZ8qxcOPfdjKnqdSkqOjMWoIPJpJQ3o/s1600/DSC_0017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSeoExBlAOLF8dgP01Gx0uLWy2BmgDz-Jma7mbSGPYxZyHPvsLW_sw7Hajst136a8JG-eyga8ed_HIBLQJ_Gkm_87CpGRTSfKcCAWSyhn5f9SmZ8qxcOPfdjKnqdSkqOjMWoIPJpJQ3o/s200/DSC_0017.JPG" width="200" /></a></div>
<div class="MsoNormal">
Add the beans (drained) as a layer. Jean recommends chili beans, as they
have added spices. I used two
cans, and it wasn’t too many.
Sprinkle the top of the beans with more garlic powder and cayenne
pepper. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwCrm9lGKeISDYE-qePcBG0L12vm_WkgBn24N1jkOiRfjiPIzoYw9wzPvaaA4_Mf64wKhFcGxSquTVnYKk1_mZROcuLIcYXi0J1Nk2IQ1xr-Fly_zALTK54-ZkQYAFYzgnxOVlsfWgSA/s1600/DSC_0019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwCrm9lGKeISDYE-qePcBG0L12vm_WkgBn24N1jkOiRfjiPIzoYw9wzPvaaA4_Mf64wKhFcGxSquTVnYKk1_mZROcuLIcYXi0J1Nk2IQ1xr-Fly_zALTK54-ZkQYAFYzgnxOVlsfWgSA/s200/DSC_0019.JPG" width="200" /></a></div>
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Lay the Velveeta cheese,
or sprinkle the shredded cheese evenly over the entire top.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbYcxjan753W79aYTXiVKYDnkLuIyBb_utd0qgvho7Vrl4G1reYmqRSxG5tgN7TQn3jL4QHN7y_H0gIiFZLc9JpXEiHbDrKi139dsc4_1aYfZeN7vaB-oK6_j2-eEfpoQJcrY2JMrPS4/s1600/DSC_0020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbYcxjan753W79aYTXiVKYDnkLuIyBb_utd0qgvho7Vrl4G1reYmqRSxG5tgN7TQn3jL4QHN7y_H0gIiFZLc9JpXEiHbDrKi139dsc4_1aYfZeN7vaB-oK6_j2-eEfpoQJcrY2JMrPS4/s200/DSC_0020.JPG" width="200" /></a></div>
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Lay the other half of the corn
tortillas over the cheese layer, </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2rdMuQMOfISvQPWog2hwS3N5MSgpzuSpUslFUKnwOlJiL1ViN6AO7mzLmvZE0pFHvz_7CNq2MGBrVhVucenx_zJFWbwn40Vy_KN2segM8KXInc9ff2x-uIauFqpzBr8kWZkusO7FQhk/s1600/DSC_0023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2rdMuQMOfISvQPWog2hwS3N5MSgpzuSpUslFUKnwOlJiL1ViN6AO7mzLmvZE0pFHvz_7CNq2MGBrVhVucenx_zJFWbwn40Vy_KN2segM8KXInc9ff2x-uIauFqpzBr8kWZkusO7FQhk/s200/DSC_0023.JPG" width="200" /></a></div>
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and pour the soup and tomato mixture, (or the
other half of the combined mixture) over the top.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8zf5nKWRudtP8yLO3J1j1uJH5VJ71R-qud74VUh7kG6xTEyFEd7SmWvnBmVDCElf_I1jVIyA5P3kuXmloZL1qe3tB9IDfT0dysOHlNXQNvCOnEYxRXfT0qQD8lJjdxe_az1VXvkmMnE/s1600/DSC_0026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8zf5nKWRudtP8yLO3J1j1uJH5VJ71R-qud74VUh7kG6xTEyFEd7SmWvnBmVDCElf_I1jVIyA5P3kuXmloZL1qe3tB9IDfT0dysOHlNXQNvCOnEYxRXfT0qQD8lJjdxe_az1VXvkmMnE/s200/DSC_0026.JPG" width="200" /></a></div>
<div class="MsoNormal">
For my “version,” I used 1 lb. of the shredded cheese in the
casserole and then sprinkled the other half pound on top when there was only
about ten minutes baking time left.</div>
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<br /></div>
<div class="MsoNormal">
The casserole should be baked at 375° for 45 minutes,
covered with foil. If adding
cheese during the last 10 minutes, remove the foil and leave it off as the
cheese melts.</div>
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<br /></div>
<div class="MsoNormal">
This dish will serve better if you can allow it to sit for
approximately 15 minutes. It also
keeps well, and leftovers microwave well.</div>
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<br /></div>
<div class="MsoNormal">
Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-26372422333321922152012-05-12T22:57:00.002-04:002012-05-13T06:45:49.178-04:00Happy Mother's Day with a Chocolate Peanut Butter Banana Smoothie!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSBleHgv4KdbYtYTUWPHkivUfjWX1TjaOah-SP__OLTD_4-xoTR2oM3XlwROog2i4vM-wbxtl85zbUHIXcS4jpDt2NnyuF-iU_G8Xq_Po3TOTYJOGS2XRfWly6RlOgTS9dHGU-SyPTcs/s1600/DSC_0323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSBleHgv4KdbYtYTUWPHkivUfjWX1TjaOah-SP__OLTD_4-xoTR2oM3XlwROog2i4vM-wbxtl85zbUHIXcS4jpDt2NnyuF-iU_G8Xq_Po3TOTYJOGS2XRfWly6RlOgTS9dHGU-SyPTcs/s400/DSC_0323.jpg" width="255" /></a></div>
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<br /></div>
<div class="MsoNormal">
In case I forgot to mention it in previous posts, I actually
do have the best mother in the world.
Despite the fact that she and my father used Dr. Spock’s <i>Baby and Child Care</i> book, (Remember the
controversy over that one?), my childhood was thankfully “normal.” In many ways, my mother was ahead of
the curve with the ways in which she stimulated our little developing
brains. We probably watched too
much TV, but then again, how much television could you watch with only three
channels: 3, 6 & 10? When
channel 12 went on the air, it was like we hit the lottery.</div>
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<br /></div>
<div class="MsoNormal">
Mom took care of the “book learning” department, and
encouraged us to read, write, and be creative. She certainly set the example, always writing, serving as a correspondent for The Pottstown Mercury for more than thirty years. She was always reading a book. Unfortunately, her ability in the area of music, (she was an accompanist at Parker Ford Church for almost sixty years), did not rub off on us. Dad was into a myriad of other interests, including sports,
hunting & fishing, and things like woodworking, ham radio, and photography
(he had his own darkroom). They
complemented each other perfectly.
I’m not sure how many people can say they never heard their parents
argue, but I’m one of them. (My
own kids can’t make that claim.)</div>
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<br /></div>
<div class="MsoNormal">
Mom is the oldest of four sisters whose parents died in
their forties. My mother was just
out of high school. The youngest, Frankie, was in eighth grade. My mother became the breadwinner for
the sisters and they had a chaperone of sorts move in with them. Needless to say, the Kugler sisters are
very close. My mother has been a
consistent diary writer and I’ve read some accounts about my dad coming on the
scene, initially helping with mowing the grass and fixing things for the
sisters. I like knowing that about
my dad.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In recent years, Mom has experienced some TIA’s, or
“mini-strokes” as they are called.
Fortunately, it has only affected her
short-term memory, and Mom can function almost normally otherwise. She just can’t remember what we just
talked about, or what she came to the kitchen for, or where she put her
glasses. (Sounds like most of us,
doesn’t it?) When the questions she
asks are repeated, I try to answer them like they’re being asked for the very
first time. I do admit that I
sometimes change the answers just to entertain myself.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
“What are you doing now that you’re retired?”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
“Well, I thought I’d do things that I’ve never done before.”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
“That’s nice.”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
“Like robbing a bank.”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
“Well, I can’t support that!”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
She has never lost her sense of humor. She also always has a crossword puzzle
close by, and after reading the front page headlines and the obituaries, completing the
crossword puzzle (in pen!) is next on her agenda.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thanks for everything, Mom! You really are the best!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In honor of my mother, I’m naming this smoothie recipe for
her. It’s the "Kugler Special."</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;">“Kugler Special” Smoothie</span></div>
<div class="MsoNormal" style="text-align: center;">
(Chocolate Peanut Butter Banana)</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbKCHTO7OQNi0Z3M1JAqK5i9K7Q_Jq-lOIsoiZC2e0SqfsXK8IgmDaZeu1qvfE1pPZJHnqaifAN6sBhRYWCr91BMqOoeZBtOXWewOYgHPAbt9npB2oKxdtg6ipAgOYvyAII7msQ2mJkU/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbKCHTO7OQNi0Z3M1JAqK5i9K7Q_Jq-lOIsoiZC2e0SqfsXK8IgmDaZeu1qvfE1pPZJHnqaifAN6sBhRYWCr91BMqOoeZBtOXWewOYgHPAbt9npB2oKxdtg6ipAgOYvyAII7msQ2mJkU/s400/DSC_0003.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 cup milk</div>
<div class="MsoNormal">
4 Tablespoons hot cocoa mix</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
2 Tablespoons creamy peanut butter</div>
<div class="MsoNormal">
1 medium banana</div>
<div class="MsoNormal">
¾ cup vanilla ice cream</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Blend the mixture each time you add an ingredient. This cannot be beat! Well, it can be blended…but not
beat! This smoothie is not for the faint of heart. Check out the calorie count:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup milk - 122 calories</div>
<div class="MsoNormal">
4 Tablespoons hot cocoa mix - 140 calories</div>
<div class="MsoNormal">
2 Tablespoons creamy peanut butter - 190 calories</div>
<div class="MsoNormal">
1 medium banana - 200 calories</div>
<div class="MsoNormal">
¾ cup vanilla ice cream - 210 calories</div>
<div class="MsoNormal">
TOTAL - 862 calories</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oh, what the heck. It's Mother's Day! Take your time drinking it,
as it will want to slide down quickly.
Savor the taste!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Happy Mother’s Day!
Enjoy!</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCJGFITFyX7DM5McZwXafR7ISVUo_sBN556DHwzRKRtR2iwKfmi4lNdnuXimMzqC4Ue9luiONJjKQufXmIGtp8EDdP4wsAg53v4JLK2GFyVbrWA2cXDuz5Wwr9QGxAxi875D_5KDed3Q/s1600/DSC_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCJGFITFyX7DM5McZwXafR7ISVUo_sBN556DHwzRKRtR2iwKfmi4lNdnuXimMzqC4Ue9luiONJjKQufXmIGtp8EDdP4wsAg53v4JLK2GFyVbrWA2cXDuz5Wwr9QGxAxi875D_5KDed3Q/s400/DSC_0321.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-75337104654197828102012-05-04T11:42:00.000-04:002012-05-10T08:44:04.349-04:00Peach Crumble<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QMxVoV7bPXKJFYgS9iFba7_C5fbCsCQdIIDvnZ5kT1LPqgyLtGAiDAET2lSPQGaDhyDJo-6gM5ZgKGz4twlX3VYdIXXH3FEbvpdXDDWyw2YQeUBkS1Vv08Gl0S82-IznAbuKRZ9RwVs/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QMxVoV7bPXKJFYgS9iFba7_C5fbCsCQdIIDvnZ5kT1LPqgyLtGAiDAET2lSPQGaDhyDJo-6gM5ZgKGz4twlX3VYdIXXH3FEbvpdXDDWyw2YQeUBkS1Vv08Gl0S82-IznAbuKRZ9RwVs/s400/DSC_0031.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I know. It’s
not peach season, but for whatever reason, I had a hankering for peach cobbler
or crisp this week. It probably
had something to do with my visit to Royersford Elementary’s Career Day last
week. As a cooking blogger (my "career"), I decided to have the students create fruit smoothie recipes. I packed up a produce section's worth of
assorted fruit. One of the
ingredients I selected was frozen peaches. Not only did the picture on the package look inviting, but
that peach taste whetted my appetite for more.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fresh peaches were not an option at this time of year, so I
bought several jars of canned peaches.
At that point, I didn’t even have a recipe, but knew what I wanted. I toyed with the idea of using my new
cast iron Dutch oven to make peach cobbler. I decided that the gratification with that route would be
too delayed, what with making a fire and using the coals to bake it. (A Dutch oven recipe is in the future,
so stay tuned.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A search online revealed a variety of cobbler and crisp
recipes. Cobbler is traditionally
made with a wetter, biscuit-type dough baked on top of the peaches, as in this previous post: <a href="http://dadinkitchen.blogspot.com/2011/08/peach-cobbler.html">Peach Cobbler</a>. Crisp is made with crumbs baked on top. Then I started to find peach crumble
recipes. So what’s a crumble?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
According to the <a href="http://www.ochef.com/">O Chef
website</a> (“Answers to life’s vexing cooking questions”), a crumble is “a
British dessert in which raw fruit is topped with a crumbly pastry mixture and
baked.” There is an indication
that crumbles are like crisps, but not as rich. That may be so, but this crumble recipe calls for an entire
stick of butter. Feel free to cut
that back to 6 Tablespoons.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The recipe also calls for a one-eighth teaspoon of ground
cloves. If you don’t like cloves,
leave it out. Naturally, peach
crumble is going to be better served warm with a generous scoop of vanilla ice
cream on top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;">PEACH CRUMBLE</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: x-small;">(click on any image to enlarge)</span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFggU0qtW9iTVjVaTL7UNVgkLNbxBYXmHU8bEt8h7YblFqhLxrHWuKZqHFa3fb_PYNwOa0anC0C0bHxiGQjtq5ZkrJcACbY0VFbe306f878gmsFurRR5xChmovfPRIoagWxIjH6iiDVwY/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFggU0qtW9iTVjVaTL7UNVgkLNbxBYXmHU8bEt8h7YblFqhLxrHWuKZqHFa3fb_PYNwOa0anC0C0bHxiGQjtq5ZkrJcACbY0VFbe306f878gmsFurRR5xChmovfPRIoagWxIjH6iiDVwY/s400/DSC_0027.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 can/jar of canned peaches (approx. 24.5 oz.), drained</div>
<div class="MsoNormal">
1 teaspoon lemon juice</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the topping:</div>
<div class="MsoNormal">
½ cup flour</div>
<div class="MsoNormal">
½ cup rolled oats</div>
<div class="MsoNormal">
½ cup brown sugar</div>
<div class="MsoNormal">
¼ teaspoon ground nutmeg</div>
<div class="MsoNormal">
¼ teaspoon salt</div>
<div class="MsoNormal">
½ teaspoon ground cinnamon</div>
<div class="MsoNormal">
<sup>1</sup>/<sub>8</sub> teaspoon ground cloves</div>
<div class="MsoNormal">
½ cup (1 stick) butter</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ0_X-zFMJTJE_tbxFkE4QxuS_jI_WacP3kWD4puZvvTmgaQ6vAJ_K69acWezsnhon1Sgq7NvhysE8sHvjgrhiYcIDBSmyPGtelRsZbluqW_NX0lwXfyi-4r9fgEN_JxWtVRElPIZDP0/s1600/DSC_0015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ0_X-zFMJTJE_tbxFkE4QxuS_jI_WacP3kWD4puZvvTmgaQ6vAJ_K69acWezsnhon1Sgq7NvhysE8sHvjgrhiYcIDBSmyPGtelRsZbluqW_NX0lwXfyi-4r9fgEN_JxWtVRElPIZDP0/s200/DSC_0015.JPG" width="200" /></a></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Drain peaches and placed in the bottom of an 8”x8” or
equivalent greased baking pan/dish.
Sprinkle lemon juice over peaches.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrAoQwj_UNzRbJidG5t0AmMWOQCoxNX62BsOXmKWi7YJ5KKr7eBOSdu1B2COkPQY-6-YaoHOpLYzuPjD_07WuLj6ZYjpC91Bn1Zz1ruJN3qCirM-LFFxRp6oD-o4mOUJOAuFFZrolAFE/s1600/DSC_0013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrAoQwj_UNzRbJidG5t0AmMWOQCoxNX62BsOXmKWi7YJ5KKr7eBOSdu1B2COkPQY-6-YaoHOpLYzuPjD_07WuLj6ZYjpC91Bn1Zz1ruJN3qCirM-LFFxRp6oD-o4mOUJOAuFFZrolAFE/s200/DSC_0013.JPG" width="200" /></a></div>
<div class="MsoNormal">
Mix dry ingredients together. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3BQQipHwSez4AeumzUo2PYFCzSOeoBKTpcpBaH-ZZa6sS37edf8L4rhQkYWDp_ZwcxtNEv3zhHTy_v70QLezYUXhJtzNaafGil99bBmYHqMsU5G1RN3PPd8LRSHI_yWz4JHhckC-JNA/s1600/DSC_0018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3BQQipHwSez4AeumzUo2PYFCzSOeoBKTpcpBaH-ZZa6sS37edf8L4rhQkYWDp_ZwcxtNEv3zhHTy_v70QLezYUXhJtzNaafGil99bBmYHqMsU5G1RN3PPd8LRSHI_yWz4JHhckC-JNA/s200/DSC_0018.JPG" width="200" /></a></div>
<div class="MsoNormal">
Using a pastry blender, blend in the cold butter until
mixture is uniformly crumby. If
you don’t have a pastry blender, just use a fork. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqW8FOHePgaRjmz1kTPxBbuNf-uNqgIKRvr3G4t-3w_BGBzbLsvFXUXbsotAEgRjOaaSdry0nPSwN1bfuhlo1KxVJ6h4bE00AWv7FbkneqHZ0m3xlq3IpNhJ-xruawS4G7zk3bl2fJqE/s1600/DSC_0025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqW8FOHePgaRjmz1kTPxBbuNf-uNqgIKRvr3G4t-3w_BGBzbLsvFXUXbsotAEgRjOaaSdry0nPSwN1bfuhlo1KxVJ6h4bE00AWv7FbkneqHZ0m3xlq3IpNhJ-xruawS4G7zk3bl2fJqE/s200/DSC_0025.JPG" width="200" /></a></div>
<div class="MsoNormal">
Evenly sprinkle the crumb mixture over the top of the
peaches. Some crumble recipes
stipulate patting the mixture down on top of the peaches. I chose not to, and it was fine. Bake at 350° for 45 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Don’t try to serve like a piece of cake. Allow the peaches to jumble together
with the crumble. It is so good!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-21625993869363566972012-04-27T15:23:00.002-04:002012-04-28T06:25:58.099-04:00A Smoo-o-o-o-th Return to Royersford Elementary<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x_7Wf-mnCHWOqgwAYac9dUz0ZDWCVdwx7_-3I8uYqx8_Ol8iJR8dpr0mNtGRaq_SDUE8Ur_vpV70MvimHBQ6yh6njfXpGOWOqDuOVvPW7x2FtGKYL3XG8Wu6rkO1jv8Umu-_F4PXU1w/s1600/DSC_0009.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x_7Wf-mnCHWOqgwAYac9dUz0ZDWCVdwx7_-3I8uYqx8_Ol8iJR8dpr0mNtGRaq_SDUE8Ur_vpV70MvimHBQ6yh6njfXpGOWOqDuOVvPW7x2FtGKYL3XG8Wu6rkO1jv8Umu-_F4PXU1w/s320/DSC_0009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Group One (*Photo credits, see below)<br />
Click on any image to enlarge it</td></tr>
</tbody></table>
<div class="MsoNormal">
What I had previously suspected was confirmed today. What I most miss about being an
elementary principal is the kids. Not only that, but everyone should have a place where they're treated like a rock star.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Today was Career Day for the third and fourth graders at the
borough school where I was principal for twenty-five years before retiring in
2010. Guidance counselor, Ginny
Prevost, has organized an annual Career Day for about ten years at the school. Community members, including many moms and dads, come into the classrooms to
share information about their occupations. It’s a great chance to widen the horizons of the boys and
girls, many of whom up until this point have limited their future aspirations
to being a fireman or a professional athlete.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1euxdWEdAGlzBhvtLTkheTL8_J_DDsvPdytATBuIVrXy_Mt7DB__q9n9ok4rTtkNHOiY3-HrrSd9d_mBCkK2-3VFl9ZjEdexjjEar8bN_4E3xWCWY25ctUkPKaNp9RR6YBSxjR7TeTI/s1600/DSC_0018.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1euxdWEdAGlzBhvtLTkheTL8_J_DDsvPdytATBuIVrXy_Mt7DB__q9n9ok4rTtkNHOiY3-HrrSd9d_mBCkK2-3VFl9ZjEdexjjEar8bN_4E3xWCWY25ctUkPKaNp9RR6YBSxjR7TeTI/s320/DSC_0018.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassandra was was first chef-assistant</td></tr>
</tbody></table>
I was invited back not as a retired principal, or even as a pastor,
but as a cooking blogger, which by the way, has yet to provide me with any
financial gain. However, if the
ideal job is one you would do for free, then blogging about cooking is for me. My dad was a baker, so the cooking part
is understandable. Many people do
not know that my mother, Gladys was a correspondent for The Pottstown Mercury
for more than thirty years. That
would account for the journalistic side of food blogging.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialOLPVzhSS0UWiAz5fKkj67LFfv9Lxyg6MlByZTycGwcCNeeQT08hdxB1cq63Th_SOzwq8rbOSMaikISFzU6s2jxc6NPIRUlJ4ybhO0Pc_vFq0mlugP_i0aj6p_I1kxa353y2rEiKTL8/s1600/DSC_0028.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialOLPVzhSS0UWiAz5fKkj67LFfv9Lxyg6MlByZTycGwcCNeeQT08hdxB1cq63Th_SOzwq8rbOSMaikISFzU6s2jxc6NPIRUlJ4ybhO0Pc_vFq0mlugP_i0aj6p_I1kxa353y2rEiKTL8/s320/DSC_0028.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"The moment of truth"</td></tr>
</tbody></table>
I shared my year-long experience of starting a cooking blog
with the children, projecting my blog onto a screen in the classroom and
introducing them to some of the statistics that are provided to assist you with
tailoring your blog to your audience.
I also told them about related blog experiences such as learning about food photography and taking the food safety certification course, (the
certificate for which arrived in the mail on the day I returned home from
Career Day!)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ez9EqHbVZC09c6xtpryKv3N1dywtM78Q9B5oZY0s8glc2Fy_1yZ3YCVn89JJyRPV0aP4y1YDNHNaIpSs7Zshcgy7jvjE3ZSOLcmLO5pfYE2cjY-zCDyTRz6rd5D0k0GDmhV4SgNYkos/s1600/DSC_0026.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ez9EqHbVZC09c6xtpryKv3N1dywtM78Q9B5oZY0s8glc2Fy_1yZ3YCVn89JJyRPV0aP4y1YDNHNaIpSs7Zshcgy7jvjE3ZSOLcmLO5pfYE2cjY-zCDyTRz6rd5D0k0GDmhV4SgNYkos/s320/DSC_0026.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that smile as the honey goes in!</td></tr>
</tbody></table>
After my spiel about blogging, the real fun began. I referred to a blog post from last
summer entitled, <i><a href="http://dadinkitchen.blogspot.com/2011/07/refreshing-summer-beverages.html">"Refreshing Summer Beverages,”</a></i> and announced that we would be
making smoothies. Not just any
smoothies, mind you. The children
in each group would be <i>inventing</i> the recipes that I would include in this
post. (The excitement and
enthusiasm in the room was palpable!)</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXWnD-Aa57lRQaLtLI8YoL_0KpoM4VnqTUfqn4X9ci7rT5o2Ja9NbJCp9cApwdYRzEqoykg6MQOSdcTBBiip8-dmaPtHLk6yYkBm_TfbAVUSm_WFJ8OKxQrVoGlMSixp-5D3_m8MYUVs/s1600/DSC_0052.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXWnD-Aa57lRQaLtLI8YoL_0KpoM4VnqTUfqn4X9ci7rT5o2Ja9NbJCp9cApwdYRzEqoykg6MQOSdcTBBiip8-dmaPtHLk6yYkBm_TfbAVUSm_WFJ8OKxQrVoGlMSixp-5D3_m8MYUVs/s320/DSC_0052.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Group Two - More happy "customers"</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c1aHzQrZZ2_rAL7DaQKdG3InE-JpXXo7OroVHUGjPcoQDDp-BUckjCBZnxcCjG-oAtKwTkO4bvqyANlko4amgE_td08iFItj6l1wgq7MXSR45dOZNmDZJSeocOPrsqhAdZnXEiQ2_Jo/s1600/DSC_0040.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c1aHzQrZZ2_rAL7DaQKdG3InE-JpXXo7OroVHUGjPcoQDDp-BUckjCBZnxcCjG-oAtKwTkO4bvqyANlko4amgE_td08iFItj6l1wgq7MXSR45dOZNmDZJSeocOPrsqhAdZnXEiQ2_Jo/s320/DSC_0040.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Madison was chef-for-a-day #2</td></tr>
</tbody></table>
I selected a helper from each group, outfitted them with the
proper “chef gear,” and put them to work.
There was only one momentary lag when one third grader told me she wasn’t
allowed to use a knife. My host,
fourth grade teacher Mrs. Laura Clark fortunately had a plastic one in her
pocketbook! (What ever happened to zero tolerance?)</div>
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</div>
<br />
<br />
<br />
After reviewing the ingredients that I had on hand, each
group selected a fresh fruit item, a frozen fruit, and a liquid. After initial blending with some ice
cubes, the moment of truth came:
The Taste Test. Was it
sweet enough?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiEb7sQnTbbt_S1ldgFp5yK5A0j9o9ER8m0v8DED7uAxVi_tSgdgvpeKxk0Q8LEFB48feFKudDCZGI3AD5vK7IICE5MQrkpStUpwEr7ScdYP00FF6hmJNQYojXSlFlrLbIt4BzpDWL-Y/s1600/DSC_0068.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiEb7sQnTbbt_S1ldgFp5yK5A0j9o9ER8m0v8DED7uAxVi_tSgdgvpeKxk0Q8LEFB48feFKudDCZGI3AD5vK7IICE5MQrkpStUpwEr7ScdYP00FF6hmJNQYojXSlFlrLbIt4BzpDWL-Y/s320/DSC_0068.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Marissa's group (#3) added Cool Whip to their ingredients</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<div style="text-align: left;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
To no surprise, each groups “chef-for-a-day” indicated that
more sweetness was needed, (as any self-respecting elementary student would),
and honey or agave was added. Everyone
then got to share in tasting their group’s creation. Passing out a recipe sheet and business cards with the
<i><a href="http://dadinkitchen.blogspot.com/">There’s a Dad in the Kitchen</a></i> web address on them, rounded out the presentation. All that in a half hour. Yes! Nailed it…and not once, but three times. I still had it!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaHOEhzaKQZP6FWL4bqSe5pkGqTGzOioNpta3zY9vrw67czDNcqEc55UwDYdLYkjzHFPG9S56WEl9PCovvgVwXJcd0LwOi9B9IgYFjGykqDXC3Aooe5g0vzFo31SEcD1viXPwJZwf2U0/s1600/DSC_0075.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaHOEhzaKQZP6FWL4bqSe5pkGqTGzOioNpta3zY9vrw67czDNcqEc55UwDYdLYkjzHFPG9S56WEl9PCovvgVwXJcd0LwOi9B9IgYFjGykqDXC3Aooe5g0vzFo31SEcD1viXPwJZwf2U0/s320/DSC_0075.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little extra "help" in the form of some agave syrup</td></tr>
</tbody></table>
<span style="text-align: left;">It was so good to be “back in the saddle” where I spent a total of thirty-five years teaching and “principaling.” Some people asked me if it “felt weird.” My response? It was just like riding a bike. In fact, it would have felt weird not to have returned.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yxeJKkIWOFbjkXmXY2j4QP7BbEOM0D0ub0KLGjfmWnOJGXjbOtFg2TkNaVhbN6bZfnt4dwdEjx2fZ8fyGmDZCTTVQu4n2mXrYW62gbyeOiewmaeZwIFnT7JwaWhbCCvVMsRYyst_9GA/s1600/DSC_0080.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yxeJKkIWOFbjkXmXY2j4QP7BbEOM0D0ub0KLGjfmWnOJGXjbOtFg2TkNaVhbN6bZfnt4dwdEjx2fZ8fyGmDZCTTVQu4n2mXrYW62gbyeOiewmaeZwIFnT7JwaWhbCCvVMsRYyst_9GA/s320/DSC_0080.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Group Three</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Here are the three on-the-spot-invented recipes by the
students of Royersford Elementary School.
Basic smoothie directions follow all three ingredient lists. All ingredients are estimated. (It’s pretty hard to wreck a
smoothie!) Try them, you’ll like
them…and experiment with your own!<br />
<span style="font-size: large;"><br /></span><br />
<div style="text-align: center;">
<span style="font-size: large;">RES CAREER DAY SMOOTHIE RECIPES</span></div>
</div>
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<b><i><br /></i></b><br />
<b><i>Group One – “Kiwi Strawberry-Banana Smoothie”<o:p></o:p></i></b></div>
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Ingredients:</div>
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½ banana, sliced</div>
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1 kiwi, peeled and sliced</div>
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3-5 strawberries, cored and halved</div>
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¾ cup of milk</div>
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1½ cups ice cubes (approx.)</div>
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2-3 Tablespoons honey</div>
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<br /></div>
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<b><i>Group Two – “Cranberry Fruit Shake”<o:p></o:p></i></b></div>
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Ingredients:</div>
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½ banana</div>
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½ cup red raspberries</div>
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1 cup cranberry juice</div>
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1 cup Cool Whip<sup>®</sup></div>
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2 Tablespoons agave (sweetener)</div>
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1½ cups ice cubes (approx.)</div>
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¼ cup cold water</div>
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<br /></div>
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<b><i>Group Three – “Very Berry Smoothie”<o:p></o:p></i></b></div>
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Ingredients:</div>
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3-4 strawberries, cored and halved</div>
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½ cup frozen blueberries</div>
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½ cup frozen red raspberries</div>
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¾ - 1 cup orange juice</div>
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1 cup Cool Whip<sup>®</sup></div>
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2 Tablespoons agave (sweetener)</div>
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1-2 cups ice cubes<br />
<u><br /></u><br />
<u>Basic Smoothie directions:</u></div>
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<br />
<ol>
<li><span style="text-indent: -0.25in;">Add the liquid you’re using to the blender first</span></li>
<li><span style="text-indent: -0.25in;">Add the fresh and frozen fruit and blend</span></li>
<li><span style="text-indent: -0.25in;">Add any Cool Whip</span><sup style="text-indent: -0.25in;">®</sup><span style="text-indent: -0.25in;">, yogurt, or ice
cream and the ice cubes, blending until the ice cubes are “pulverized”</span></li>
<li><span style="text-indent: -0.25in;">If mixture is too thick (to even blend fully),
add some more liquid or water. You
may have to turn off the blender, stir with a spatula, and blend some more.</span></li>
</ol>
</div>
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Enjoy!<br />
<br />
<i><span style="font-size: x-small;">*All photos taken by Mrs. Laura Clark and Mrs. Dina Preston, fourth grade teachers at Royersford Elementary School</span></i></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-16104881282678068422012-04-22T17:25:00.002-04:002012-04-24T18:54:33.908-04:00Plain & Simple Beef Stew<br />
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<i><br /></i><br />
<i>“It’s time to go down
into the cave house and get some potatoes, carrots and other root vegetables
and make a beef stew.”<o:p></o:p></i></div>
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That’s a statement that you don’t hear too often today. Not many root cellars survive today and
most people have no idea what one is.
A large root cellar was a part of the Latshaw Farm on Wall Street in
Spring City. Aunt Sara and Uncle
Russell always referred to it as the “cave house.” In their backyard was a mound of earth with two terracotta
pipes protruding from the top. If
you shouted down those pipes you could make all kinds of echo-ey ghoulish
sounds. It was great fun to take
an unsuspecting cousin and have them listen for the “monster” at one pipe while
you provided the sound effects at the other.</div>
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The cave house was accessed through an adjacent shed. Behind a wooden door was a full flight
of stairs taking you down into the earth.
A single clear incandescent light bulb illuminated the storage room at
the bottom of the steps. It was a
tubular dome-shaped room with a concrete floor and plastered walls and ceiling. The walls were lined with wooden
benches upon which were peach baskets of potatoes, apples, turnips as well as
any other fall-harvested vegetables that kept well in the constant 54°
temperature. It was a great place
to explore on a hot summer afternoon.</div>
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Beef was one of Aunt Sara’s favorite foods. Family dinners she hosted almost always
included beef as the main course. Each
year, she would have a steer butchered and the labeled packages wrapped in
white butcher paper would be stacked in her chest freezer. The beef she served was always tender,
moist, and flavorful.</div>
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This version of beef stew is a compilation of a number of
recipes I’ve used over the years, and is probably one of the simplest to
prepare. It’s not a dish that you
can have on the table in 20 minutes.
While the actual prep and hands-on cooking time takes less than 20
minutes, allowing beef stew to simmer for a couple of hours will make all the
difference.</div>
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<div style="text-align: center;">
<span style="font-size: large;">BEEF STEW</span></div>
</div>
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<div style="text-align: center;">
<span style="font-size: xx-small;">(click on any image to enlarge it)</span></div>
<br /></div>
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Ingredients:</div>
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1½ - 2 lbs. stew beef</div>
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1-2 Tablespoons cooking oil (olive, grape seed, or canola)</div>
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2 medium onions, chopped</div>
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<sup>1</sup>/<sub>3</sub> cup all-purpose flour</div>
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½ teaspoon Kosher salt (add more, to taste)</div>
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¼ teaspoon ground black pepper (add more, to taste)</div>
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1 teaspoon dried basil</div>
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½ teaspoon dried rosemary leaves</div>
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3 bay leaves</div>
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2 Tablespoons dried parsley flakes</div>
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5 fresh plum tomatoes, peeled, de-seeded, & chopped, or
2 cans diced tomatoes</div>
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5 large carrots, peeled, cut in 1” to 1½” pieces</div>
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6 medium potatoes, peeled, cut into 1½” to 2” pieces</div>
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2 cans sliced mushrooms</div>
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3 cans beef broth (approx. 46 oz.)</div>
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Directions:</div>
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Begin to brown the beef cubes in the oil over medium
heat.<br />
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Chop the onions and add to
the beef, along with the salt and pepper.<br />
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When the onions begin to soften and the beef has mostly browned, add the
flour and incorporate it until it is moistened and fairly smooth. Most of it will stick to the beef
cubes.</div>
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Add the beef broth and diced tomatoes and bring up to a simmer, (just below a
boil). Allowing the stew to simmer
for two hours will allow the flavors to blend and will tenderize the meat.<br />
<br />
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Prepare the potatoes and carrots by
peeling and cutting them into larger, stew-size chunks. Add them to the stew when ready, along with the remaining ingredients. Stir occasionally, and as the liquid
evaporates, add water to maintain the original level. Keep the pot covered will slow evaporation.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JOsyXQ8jX8pDoJgZyaFEpoVLwt6gGszzjMxJT5aAu9Bbg8t5TrpbGWx6i-7DBu2nB0qNiwZgkb8Vz8S2TsteW6VFT7nOrPFEAv6jf_7VZnxAxvYzm0SofmUcKpqeOR8ScgZuKhhOilU/s1600/DSC_0010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JOsyXQ8jX8pDoJgZyaFEpoVLwt6gGszzjMxJT5aAu9Bbg8t5TrpbGWx6i-7DBu2nB0qNiwZgkb8Vz8S2TsteW6VFT7nOrPFEAv6jf_7VZnxAxvYzm0SofmUcKpqeOR8ScgZuKhhOilU/s200/DSC_0010.JPG" width="200" /></a></div>
Crusty bread with butter is a great complement to a one-pot
meal like beef stew. I’d be
interested to hear about your favorite beef stew recipes. Send them to me at <a href="mailto:drwillauer@gmail.com">drwillauer@gmail.com</a>.</div>
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Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-36931873017406207272012-04-17T23:57:00.002-04:002012-04-18T00:14:20.161-04:00I'm Certified! Taking the ServSafe Food Safety Course<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hJt_vKbHfxjqqnQMrVgJoHtJxIxZ5kJWqLNZ6SD3d9QA4s9dQg8mJf6ZrOfgWVMGZ_ehgi24i1Hu1qguOR5r0HtX_dUW0dmtQ21z4jb22p7u6sgVL1XVxap3xTa9tXgB0HinZoPTbg4/s1600/phil_joy-of-learning.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hJt_vKbHfxjqqnQMrVgJoHtJxIxZ5kJWqLNZ6SD3d9QA4s9dQg8mJf6ZrOfgWVMGZ_ehgi24i1Hu1qguOR5r0HtX_dUW0dmtQ21z4jb22p7u6sgVL1XVxap3xTa9tXgB0HinZoPTbg4/s400/phil_joy-of-learning.jpg" width="338" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
Credit: <a href="http://www.sangrea.net/free-cartoons/philosophy-cartoons.html">Royalty-Free Cartoons</a></div>
</td></tr>
</tbody></table>
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I said, “I’m certified,” not, “I’m certifiable!”</div>
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You’d think that educators would love learning; that they
would anticipate and just quiver all over for any chance to get into a
classroom and learn. Such is not
the case. Trust me. I know from experience that educators
make some of the most challenging students on the face of the planet. Most would rather teach than
be taught.</div>
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And yet…continuing education is required of all who work in
education, (as it should be). Everyone
from superintendents to classroom assistants are responsible for keeping “up”
with the latest trends, techniques, and methods. It’s just that we make horrible students. As a whole, we’re critical, and we get
easily bored. We’re also
absolutely atrocious at following directions. Sad, but true.</div>
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After I earned my Masters degree from West Chester
University, I decided to take some time off. It was short-lived.
For most teachers there are only two ways to earn more money. One is to gain experience. The longer you’ve been teaching the
higher step you reach on the salary scale. The other way is to increase your level of education. After earning a Masters degree, you can
continue to advance up to and including 30 additional post-graduate credits. As I was helping to support a young
family, it was back to the classroom for me, (in addition to holding down
summer jobs during the years I was in the classroom).</div>
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After earning thirty additional credits, I decided to take a
break. It was short-lived. Many colleagues were encouraging me to
become a principal; not something I had any desire to do. Idealistic as it may sound, I really
had to convince myself that I would make more of a positive impact on kids as
an administrator than I would if I stayed in the classroom.</div>
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It was back to the classroom for me at the University of
Pennsylvania to earn my principal’s certification.</div>
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One day, shortly after starting as principal at Royersford
Elementary, I was receiving an annual performance review from Dr. Edwin Coyle, then
superintendent at Spring-Ford.
“I’d like you to go back for your doctorate,” he told me.</div>
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“Why should I do that?” I asked.</div>
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“In case you ever have the opportunity for a central office
position,” was his reasoning.</div>
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“Don’t take this personally, Dr. Coyle,” I said, without
totally thinking about what I was saying, “but I don’t want to be like you.”</div>
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He took it well.
What I meant was that I knew that I was exactly where I was supposed to
be. “Progressing” beyond being a
principal was not in my plans, and being assigned to the central office certainly wasn’t in my blood. I would have “died” without daily
contact with students, and for twenty-five years proudly served as principal of
Royersford Elementary School. Even
though I retired only two years ago, it seems like a lifetime since I
“administered.,” but it was my current interests and endeavors that recently took me back
to the classroom.</div>
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As I write blog posts, I certainly don’t want to mislead or
misinform, and now that I’m cooking more frequently for groups at Parker Ford
Church, I want to make certain that food safety is a top priority.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E0AOUKOT0-q2kY2hReF1d8KKDoyfN_bn9b5cVe9pjqRsGtkaIsXh1NAwD2Qgvy4KQ_p-FK7LtKpLsy9VAqyjIUl-VAYjk3gTsjlWY00Xpv7np4Y1mMHMx6T7LfBwHkwPOCl1s5cAOI8/s1600/ServSafe+Manual.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E0AOUKOT0-q2kY2hReF1d8KKDoyfN_bn9b5cVe9pjqRsGtkaIsXh1NAwD2Qgvy4KQ_p-FK7LtKpLsy9VAqyjIUl-VAYjk3gTsjlWY00Xpv7np4Y1mMHMx6T7LfBwHkwPOCl1s5cAOI8/s320/ServSafe+Manual.jpg" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
Credit: Se<span style="font-size: x-small;">rvSafe Essentials, National</span></div>
<span style="font-size: x-small;"></span><br />
<div style="text-align: left;">
<span style="font-size: x-small;">Restaurant Association
<span style="font-family: Cambria;">© 2008, 2010</span></span></div>
<span style="font-size: x-small;">
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There’s no recipe this week, but I would like to tell you
about the food safety course that I completed. It’s called the ServSafe Food Safety
Manager’s Certification course and it’s offered at community colleges in the
area. It’s also offered by Paster
Training, Inc. which is located in Gilbertsville, Pennsylvania. I registered online and a book for the
course was shipped directly to me within two days. Food safety certification requires sixteen hours of
training. The first eight result
from completion of the course manual.
The second eight hours accrue as a result of a day-long classroom
experience. The day in the
training course culminates in taking a 90 question multiple choice examination. 75% is the minimum required to earn
certification, although someone at the church told me that he didn’t want
anyone cooking for him who only earned a 75%! I earned a 97% missing items under the Foods and the
Facilities categories. The
remaining eight question categories were all 100%’s.</div>
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I have to tell you that if you’re squeamish, don’t take the
course. The section on food borne
pathogens is disconcerting and sobering.
Everyone in the course had second thoughts about where they ate lunch during
the class’s midday break.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ_S0fEUyHThHyzDFDQ5IZ5Nm8Ugx9PmQDBNpHjPpLW_LvqCZ2rQGA2XeUkAYw8m4WUozDBoTnejO1MmqXp9jx7EqhBrU9ty5i3tKUDf7RQU5zP4TlgRkwFeatMtarBlj_igNHREDsr4/s1600/thermometer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ_S0fEUyHThHyzDFDQ5IZ5Nm8Ugx9PmQDBNpHjPpLW_LvqCZ2rQGA2XeUkAYw8m4WUozDBoTnejO1MmqXp9jx7EqhBrU9ty5i3tKUDf7RQU5zP4TlgRkwFeatMtarBlj_igNHREDsr4/s1600/thermometer.jpg" /></a></div>
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I do want to pass several areas of importance onto you. First, get a kitchen thermometer. They are inexpensive and very necessary
if you want the food you prepare to be as safe as possible. The first use of a thermometer is to
determine doneness when cooking meat.
It helps to avoid over-cooking.
More importantly, use the thermometer to keep food safe. There is a minimum temperature which should be reached when cooking meats. (See chart at end of post.) When serving or holding food, cold items should be kept at 41°F or
colder. Hot food should be kept at
135°F or hotter. If you have to serve food without accommodations to chill cold items or heat hot food choices, you
can safely allow cold food to sit for four hours, or six
hours for hot food. Before reaching those time
constraints, either reheat (or re-chill) the food or throw it out. Reheating something? Heat it to 165°. In an upcoming post, I’ll tell you
about the importance of proper chilling of food after cooking/serving when you’re
getting ready to store it.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bl2_arPZEH7BL4NBsZJq9beD2AVEgZuRI7e1MH5ptVQ1meMeHnXcLuEjXySRIIoqCrC5GY_TqDPlWbuR8CCwSlhvCfALeJaIqk4-b1TdbXyhuSPdTx3Y4ax4P9ZI3TOdaw4wx014vok/s1600/handwashing.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bl2_arPZEH7BL4NBsZJq9beD2AVEgZuRI7e1MH5ptVQ1meMeHnXcLuEjXySRIIoqCrC5GY_TqDPlWbuR8CCwSlhvCfALeJaIqk4-b1TdbXyhuSPdTx3Y4ax4P9ZI3TOdaw4wx014vok/s320/handwashing.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
Credit: ServSafe Essentials, National Restaurant</div>
<div style="text-align: left;">
Association, <span style="font-size: x-small;"><span style="font-family: Cambria;">© 2008, 2010</span> </span></div>
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Another emphasis of the course was the importance of hand
washing. Doing so prevents
cross-contamination, (raw meat to ready-to-eat food, for example), and also
prevents the spread of germs and illness.
It is important to use hot water with soap and scrub your hands for a
minimum of 15-20 seconds, drying them with a single-use paper towel. Get a load of this: We learned that anti-bacterial washes
aren’t that much more effective than good old hand washing. Most say they kill 99.9% of germs, but
there are so many billions of germs that the .1% is still pretty
formidable. (.1% of one billion is
a million, for Pete’s sake!) And
with that happy thought, I’ll leave you.
I’ll have a (safe) recipe for you next week!</div>
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Enjoy!</div>
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Click to enlarge:</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/AVvXsEhiLsKmYn6tyGWPIgcZJODby5V4vau0Be3my-6KVJ7NJ0ycOR5rVt8UfBg6rsupIrMiPQuxT27VU876shg-oI8Qc9Aa0iSVT2gtznWN6FsrpktFxX18aJ_O4pHexxkrz_Ah1r8gbA9aZ0U/s1600/Food+Temp+Chart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLsKmYn6tyGWPIgcZJODby5V4vau0Be3my-6KVJ7NJ0ycOR5rVt8UfBg6rsupIrMiPQuxT27VU876shg-oI8Qc9Aa0iSVT2gtznWN6FsrpktFxX18aJ_O4pHexxkrz_Ah1r8gbA9aZ0U/s640/Food+Temp+Chart.jpg" width="404" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click to enlarge. Credit: ServSafe Essentials, National Resta<span style="font-size: x-small;">urant Association,
<span style="font-family: Cambria;">© </span>2008, 2010</span></td></tr>
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<br /></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-10477357156933121552012-04-04T10:43:00.003-04:002012-05-14T09:00:29.992-04:00Mom's Peanut Butter Easter Eggs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT0GPUHPONTO6ib-AvnH4lcZ6u4v7g3Biu5Cw75cHpKVzVQLIBkkl_X6QrPdZjq7yYyE-Xoz7GK6VBZllXR_W28pu9xI5xXWMNit_JokBcEqbTMS1pdLVrgcuwbQwbuboxllBiEcqVik/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT0GPUHPONTO6ib-AvnH4lcZ6u4v7g3Biu5Cw75cHpKVzVQLIBkkl_X6QrPdZjq7yYyE-Xoz7GK6VBZllXR_W28pu9xI5xXWMNit_JokBcEqbTMS1pdLVrgcuwbQwbuboxllBiEcqVik/s400/DSC_0017.JPG" width="400" /></a></div>
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We could count on the homemade peanut butter Easter eggs
every year. Just like clockwork, a
one-pound white cardboard box of melt-in-your-mouth goodness appeared for each
member of the family. Everyone got
their own, with their name written in the upper right-hand corner. My mother-in-law, Rosemary Lebegern,
made sure that everyone was treated equally, and may God save your soul if you
“borrowed” any from someone else’s box.</div>
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For the first time since “Mom” passed away in 2007, I got
her recipe out and read it. Not
only did she provide the recipe for peanut butter eggs, but also butter cream
and peanut butter “krackle” eggs, made with Rice Krispies. </div>
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On the back of the card are directions for making the
chocolate coating. Rosemary
indicated that she bought the necessary chocolate wafers at Edwards Freeman Nut
Company in Conshohocken, indicating that the chocolate was already tempered and
that adding paraffin was also not needed.
In typical “Mom” fashion, she added a note, “Ask them if you have any
questions. They will tell you.”</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRAy7ckeQz4r3lo0L-F8xZcldm8CmqMdoSdXMnq2qwHIDO6f5WoFiZuIqj0XgY-4DHZE1ndW34hVcDhZ8StnHKAT5S2B3ZsW8Y17DoERs03PY2SpQnk8sfb-xOlO_EwQckoL8X1OPwhw/s1600/IMG_0844.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRAy7ckeQz4r3lo0L-F8xZcldm8CmqMdoSdXMnq2qwHIDO6f5WoFiZuIqj0XgY-4DHZE1ndW34hVcDhZ8StnHKAT5S2B3ZsW8Y17DoERs03PY2SpQnk8sfb-xOlO_EwQckoL8X1OPwhw/s200/IMG_0844.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edwards-Freeman Nut Company</td></tr>
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Edwards Freeman Nut Company is worth the drive. A visit is like going back in
time. Located at 441 East Hector
Street in Conshohocken, Pennsylvania, the store’s interior is lined with
shelves with cubbies that are filled with every type of candy you can
imagine. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCCCywNg7ismFEaHVxdeBzddi3nvPQlsiN_cfnJqvvN72Py1lcu1GOPrRcFzyNm1Zkmz21F4IN0AzCr97MyrSnDGZqv3zFwQZuNWEQQJ4ghSCeqWs5K6kcI2h5wLIsupHa0CdxHwnL1A/s1600/IMG_0842.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCCCywNg7ismFEaHVxdeBzddi3nvPQlsiN_cfnJqvvN72Py1lcu1GOPrRcFzyNm1Zkmz21F4IN0AzCr97MyrSnDGZqv3zFwQZuNWEQQJ4ghSCeqWs5K6kcI2h5wLIsupHa0CdxHwnL1A/s200/IMG_0842.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A fraction of what you'll find.</td></tr>
</tbody></table>
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The candy you’ll find
ranges from old-fashioned favorites right up through the most recent candy fads. They even have candy-coated
insects! </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglr6w_eSbZQiK0ONtpcZc_n_OEy-4_6Qh8ffxwz3RT1jf-fgHKA4M7IC9RQj5pOk7LrDBPbtwgWsKEmVNYJyxgSNBcWP08OECLzgcef8jp_L1uyTjAG-mxfC7SqPi5ybBCb7YRfvQpdJM/s1600/IMG_0840.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglr6w_eSbZQiK0ONtpcZc_n_OEy-4_6Qh8ffxwz3RT1jf-fgHKA4M7IC9RQj5pOk7LrDBPbtwgWsKEmVNYJyxgSNBcWP08OECLzgcef8jp_L1uyTjAG-mxfC7SqPi5ybBCb7YRfvQpdJM/s200/IMG_0840.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candy-coated insects!</td></tr>
</tbody></table>
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The Easter candy was out
in full force and I had no trouble finding family favorites as well as some new
items to try. Mercken’s Chocolate
Wafers, for melting and dipping the peanut butter eggs, were featured
prominently, and I bought 3 lbs.
Until all was said and done, I spent more than $80. I even bought some bottles of hot
sauce. (As your kids get older,
what goes into their Easter baskets gets revised.)</div>
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I was glad that I didn’t have to add wax to the chocolate to
make the coating. Something just
seems wrong about that. When I was
recently in another store, I overheard two women talking about adding paraffin
to chocolate. I’m guessing it has
something to do with making the chocolate less likely to melt in your
hands. The one woman’s son saw the
wax going in and he hasn’t eaten a peanut butter egg since. (If only that would work in my house!)</div>
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MOM’S PEANUT BUTTER EASTER EGGS</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKETguXjvlMaeX7ITlCeSx1qBWaCsJgWaessy1vKjMzFj8-nkV2Ts2V0IvmU_vHuy1VNlUXUKGXM1jnPSQzbMfVnJZz6TiSj_GbKWlsx_f9TqK392mix2zo9ndNS03cgnLKn6BKtgTH9c/s1600/DSC_0022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKETguXjvlMaeX7ITlCeSx1qBWaCsJgWaessy1vKjMzFj8-nkV2Ts2V0IvmU_vHuy1VNlUXUKGXM1jnPSQzbMfVnJZz6TiSj_GbKWlsx_f9TqK392mix2zo9ndNS03cgnLKn6BKtgTH9c/s320/DSC_0022.JPG" width="291" /></a></div>
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Ingredients:</div>
<div class="MsoNormal">
1 cup butter (2 sticks)</div>
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1¼ cups peanut butter</div>
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1 lb. confectioner’s sugar</div>
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<br /></div>
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For chocolate:</div>
<div class="MsoNormal">
1 lb. tempered chocolate wafers (I used Mercken’s)</div>
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<br /></div>
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Directions:</div>
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Heat the butter in a saucepan over medium low heat until
melted. Add in the peanut
butter. Make certain that you
measure the peanut butter by volume.
It is often sold by weight.
Stir until smooth, then remove from heat. At this point, I found it helpful to transfer the mixture to
a large bowl, but if your saucepan is large enough you can add the sugar
without using a bowl.</div>
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<br /></div>
<div class="MsoNormal">
Add the sugar about one-fourth at a time and incorporate it
completely. Use a wooden spoon at
first. As the mixture cools, you
can knead it with your hands. Cool
the mixture for at least one hour in the refrigerator.</div>
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<br /></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TmERBYOYStog08IrgTxbY4Yg8oCvVziswb64k3frSsyL8-_krSLHiWzkc16tkLa6pPFQ86xiIQLSGTj3V2kS8lj6JeqC3jLdWlmofHeFboQab7Q0n2h4q0lUWI9nUUBLnhXGJbFkyw8/s1600/DSC_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TmERBYOYStog08IrgTxbY4Yg8oCvVziswb64k3frSsyL8-_krSLHiWzkc16tkLa6pPFQ86xiIQLSGTj3V2kS8lj6JeqC3jLdWlmofHeFboQab7Q0n2h4q0lUWI9nUUBLnhXGJbFkyw8/s320/DSC_0004.JPG" width="320" /></a></div>
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To melt the chocolate wafers, place them in a microwaveable
glass bowl and heat on high power for one minute. Stir. Heat for
an additional minute. If all of
the wafers are not fully melted, continue microwaving 20 seconds at a time.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYrkwKUFFcSHYAjyqmfReKYWe83qhMdu9Y7P9OZBkCEU9MgAXWth6gs8MYwlyk1V3U6l6Nog_MoQ8keyhx52mshILp-t6Ire0UTdCf4BeQpeEtKf5DLV7TlsZDmJeHd9pqCYgzOxUT5U/s1600/DSC_0005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYrkwKUFFcSHYAjyqmfReKYWe83qhMdu9Y7P9OZBkCEU9MgAXWth6gs8MYwlyk1V3U6l6Nog_MoQ8keyhx52mshILp-t6Ire0UTdCf4BeQpeEtKf5DLV7TlsZDmJeHd9pqCYgzOxUT5U/s320/DSC_0005.JPG" width="320" /></a></div>
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Begin to form “eggs” from the peanut butter mixture. The size and shape is your choice. My mother-in-law’s eggs were always
uniform in size and shape. I
started with smaller, rounder shapes and they morphed into flattened peanut
butter balls. A little
experimenting is probably in order.
Try to form the eggs quickly so that the heat from your hands doesn’t
soften the “eggs” too much. If the
eggs are too soft they will change shape.
You also want the surface to be a smooth as possible.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vGVw2VciQghbhN3NPaL-QBvSODLBPvGLn6JYZGo7hQ-ZIUKW8yjVG7hV_XOedFAsAzSznd4WWkz38h-XA7J0XTA52xvlqLtjG62Vi7jZ6W5VTk8-L0V4aSDMd2T8Zw-g50y2-VNA6-0/s1600/DSC_0007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vGVw2VciQghbhN3NPaL-QBvSODLBPvGLn6JYZGo7hQ-ZIUKW8yjVG7hV_XOedFAsAzSznd4WWkz38h-XA7J0XTA52xvlqLtjG62Vi7jZ6W5VTk8-L0V4aSDMd2T8Zw-g50y2-VNA6-0/s320/DSC_0007.JPG" width="320" /></a></div>
<div class="MsoNormal">
Rather than dip the peanut butter eggs directly into the
melted chocolate, coat your fork with chocolate, then place an “egg” on the
fork. Use a spoon to ladle the
chocolate over the egg until covered.
Gently tap the fork on the edge of the bowl. This will speed the dripping of the chocolate and evenly
distribute the chocolate coating.</div>
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<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6m9ShoO9mLVv3CfBxWJGCDEqGC1RSSPX9C1AFQ9jUXE8P_fB3z24y_haMG7189jvjnGOlAMZpUKkCuLpSv6olV_VS9SKD2YShaxaEm_jSvLluuqQo6jAmOIi-HeRs_ema4lrWU0jIOy8/s1600/DSC_0012.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6m9ShoO9mLVv3CfBxWJGCDEqGC1RSSPX9C1AFQ9jUXE8P_fB3z24y_haMG7189jvjnGOlAMZpUKkCuLpSv6olV_VS9SKD2YShaxaEm_jSvLluuqQo6jAmOIi-HeRs_ema4lrWU0jIOy8/s320/DSC_0012.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not exactly "pretty," (I'm learning), but really good!</td></tr>
</tbody></table>
<div class="MsoNormal">
Scrape the bottom of the fork on the edge of the bowl and
gingerly transfer the coated egg to a tray lined with waxed paper. The weight of the egg and the
“lubrication” from the chocolate should allow the egg to gracefully slide onto
the waxed paper. This takes a
little practice and no small amount of finessing.</div>
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<br /></div>
<div class="MsoNormal">
Candy makers use a special two-tined fork that has wire-like
tines. Another trick is to use a
plastic fork with the middle tines removed. (I didn’t figure this out until after my first batch.)</div>
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<br /></div>
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Allow chocolate to harden and store in covered containers in
a cool place. Finished peanut butter
eggs can be refrigerated or frozen, and they keep well. But if your house is like mine…not for
long!</div>
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<br /></div>
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Enjoy, and have a blessed Easter. He is risen!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-53825725547367158312012-04-01T00:30:00.000-04:002012-04-01T00:30:01.516-04:00Family Recipe Earns Dad in Kitchen a Tidy Sum<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/AVvXsEhnTvgklnYRyvWrxyjFAEnUiQedukT4_LGbj4ieWE6ZagSIqqpw2WVLuUyWwJ-h8nEqiM3Ax8oe7q5Gd9J3h7bcsQTyXG5UwaTrEfRcgXe5c49I9MROFCM4fG0q369totUwirkP2BqJhTw/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTvgklnYRyvWrxyjFAEnUiQedukT4_LGbj4ieWE6ZagSIqqpw2WVLuUyWwJ-h8nEqiM3Ax8oe7q5Gd9J3h7bcsQTyXG5UwaTrEfRcgXe5c49I9MROFCM4fG0q369totUwirkP2BqJhTw/s400/DSC_0004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Most recipes are faded and some are illegible.</td></tr>
</tbody></table>
Who doesn’t remember making a salt and flour map when they
were in school? I remember both of
mine very well. One was a map of
Iceland and the other was of Italy.
The great thing about a salt and flour map is that they look so
realistic. You can sculpt the
coastline and form mountains and river valleys that look just like the real thing. Forget the fact that your map isn’t
accurate. Most weren’t, but they
passed. Let’s face it, when you’re
making the map; a glob here and a plop there; it all looks good, so why move
it?</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvt98I5ol5oRiK8QSo3IBMlp0Bkg2HkTmeYtLIPtW-iR_-1YNybDNG6agnLt5IO7i-ptSQ2ZeZJ7hDzFLxnxfnY1AYc42CXLtbld5U0XM365nmAmgm3LWLv219bmf7YMmEZIF792Pv9o/s1600/Salt+dough+map.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvt98I5ol5oRiK8QSo3IBMlp0Bkg2HkTmeYtLIPtW-iR_-1YNybDNG6agnLt5IO7i-ptSQ2ZeZJ7hDzFLxnxfnY1AYc42CXLtbld5U0XM365nmAmgm3LWLv219bmf7YMmEZIF792Pv9o/s320/Salt+dough+map.jpg" width="320" /></a></div>
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And how about durable?
Almost all salt and flour maps survived the school bus trips to and from
the schoolhouse…because they were as hard as rocks. They <i>were</i> rocks! Some can still be found in attics,
years after their creation. It was
the high concentration of table salt that preserved them, from mold as well as
from rodents. What mouse in his
right mind would bite into anything that is two parts flour to one part salt?</div>
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<br /></div>
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When I made my salt and flour maps in fifth and seventh
grades, little did I know that my great-grandfather was responsible for
innovating the use of German Salt Dough for topographic or relief map construction
for school projects.</div>
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<br /></div>
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</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hE4UXG3S97m_O-o-eSqgrKxCRXBpYQB7Ro1IqtOW6cF03jjJKDHHPe2OXvhKPopWl1vAZ2uQS9Otbzp6x__aoM2TcHX_QP5GC1XrrC3ZY8erwPvq95P4oPvg6a4dtQk4aUJRJjeIBnA/s1600/DSC_0001.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hE4UXG3S97m_O-o-eSqgrKxCRXBpYQB7Ro1IqtOW6cF03jjJKDHHPe2OXvhKPopWl1vAZ2uQS9Otbzp6x__aoM2TcHX_QP5GC1XrrC3ZY8erwPvq95P4oPvg6a4dtQk4aUJRJjeIBnA/s320/DSC_0001.JPG" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cover is encrusted with flour and<br />
many pages have shortening stains.</td></tr>
</tbody></table>
It started about seven months ago when I found my
great-grandfather’s recipe book.
Hosea E. Latshaw was born about the time of the Civil War and had
started Latshaw’s Bakery in Spring City, Pennsylvania by 1882. By the time he was born, at least four
generations of Latshaws had resided in the United States. It’s unclear where Hosea’s recipes came
from, but many include German references.</div>
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<br /></div>
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One such recipe is “Salzteig.” When I first read the ingredients, (2 qt. flour, 1 qt. salt,
2 jiggers weinstein, 1 qt. water), I wondered, “Who in their right mind would
want to eat that? And what in the
world is ‘weinstein?’”</div>
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<br /></div>
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I then did a little research. “Good old” Alta Vista Babelfish translated “Salzteig” as
“salt dough.” More Internet
research revealed that salt dough was originally used to make decorative
sculptures, as far back as Ancient Egypt.
The high salt content really served as a preservative. Germans used the mixture to make
Christmas ornaments and other holiday decorations.</div>
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<br /></div>
<div class="MsoNormal">
But what is “weinstein?” After more Internet research I learned that weinstein is the
white residue that forms on the inside of casks of wine when it ages. It’s actually potassium tartrate and it’s
left to dry, scraped off, and used in cooking. You might know it as cream of tartar.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2nHPXBssySMUaV10a8cgQigE3QNmzfdnRThhh45yoxgJafyhzca2V8iI7TJDbHvdqMOB-PzuGQbkyVNH_ViYYNyx_8ysyxyW9YXXj4D23_GBZtl9O91B_g7fAwoZ-XWIJGj6NKRz99o/s1600/Salt+Dough+CROP.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2nHPXBssySMUaV10a8cgQigE3QNmzfdnRThhh45yoxgJafyhzca2V8iI7TJDbHvdqMOB-PzuGQbkyVNH_ViYYNyx_8ysyxyW9YXXj4D23_GBZtl9O91B_g7fAwoZ-XWIJGj6NKRz99o/s320/Salt+Dough+CROP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Someone made a LOT of salt dough ornaments!</td></tr>
</tbody></table>
All of this would explain the old photo I found of what I
surmise are salt dough Christmas decorations. The larger items in the foreground are wall hangings of some
kind, but the garland creating the booth is dripping with Christmas
ornaments. Most are wreaths. If you look closely, you’ll recognized
the Holy Family is the subject of the picture hanging in the center.</div>
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<br /></div>
<div class="MsoNormal">
Someone in the Latshaw family obviously made a ton of salt
dough Christmas ornaments. That is
interesting, but here is the unique part.
At the bottom of the page with the Salzteig ingredients in Hosea’s recipe
book, is this notation: Russell -
China map for school.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0LsFhfmqtZ6AVxPD6eL2DUviYnqle-ysHc09Tu4Kmk4627bS66EQq0y77rKZOOdnAAP6uHQLQHZ61aXoRu63ljwdQAII2AvevYUcu5J5XgYF4kgD926AcZkiRY3_e6SnOgTzLK_RGts/s1600/Russell+crop.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0LsFhfmqtZ6AVxPD6eL2DUviYnqle-ysHc09Tu4Kmk4627bS66EQq0y77rKZOOdnAAP6uHQLQHZ61aXoRu63ljwdQAII2AvevYUcu5J5XgYF4kgD926AcZkiRY3_e6SnOgTzLK_RGts/s320/Russell+crop.jpg" width="184" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Russell Latshaw with one of the<br />
horses used to pull the bakery<br />
delivery wagon.</td></tr>
</tbody></table>
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Russell Latshaw was Hosea’s oldest child, born in 1895. He did not graduate from high school,
as he was needed in the bakery and to work on the family farm on Wall Street,
also in Spring City. However he
did finish the sixth grade. Could
it be that Russell made a map of China from the Salzteig? I suddenly became interested in the
history of salt and flour maps.</div>
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<br /></div>
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After many hours on the Internet, as well as chasing down
many false leads and bad information, I received a reply email from Amy Nibbet
of the Smithsonian Institution.
Amy is a conservationist with the Smithsonian’s Donald Rockwell Research
Center for the History of American Education. Amy told me that the first mention of salt dough maps is in
1911 in a school annual, the forerunner of the yearbook. The location was even more
important: Phoenixville,
Pennsylvania. After 1911, the
recipe for salt dough map making appears in educational periodicals and
teaching books.</div>
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Here’s the best part:
Amy told me that an “H. Latschar” had registered the recipe’s use for
map-making and that royalties had been paid whenever it was published for
twenty years, the term of the registration. Due to the spelling error, the money was never paid to
Hosea, and a law firm in New York City has held the royalties since 1913…with
interest. The original amount was
only slightly over $7,000, but with interest averaging 4.5% the total is now
almost $612,000! Since I am the
holder of the original recipe, which must still be tested for authenticity, I
will be able to claim the entire amount.
And if you believe that, don’t forget it’s April Fool’s Day!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-22862866159741853732012-03-24T00:19:00.003-04:002012-03-24T17:35:04.162-04:00Triple-Layer Chocolate Cake with Peanut Butter Frosting<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdyV73tFheW8dsSXmT3Uk-ouyaf1EdYKUEblls91GyNCZoAVKhYbvM-d5LGYzN3kgbB745_AXFnfoS3tXnvLGXYD6wBrMtU-bSFW9rw0cpsROldtNIrlTl5WBShVQz_nMJnn9G2cnuQE/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdyV73tFheW8dsSXmT3Uk-ouyaf1EdYKUEblls91GyNCZoAVKhYbvM-d5LGYzN3kgbB745_AXFnfoS3tXnvLGXYD6wBrMtU-bSFW9rw0cpsROldtNIrlTl5WBShVQz_nMJnn9G2cnuQE/s400/DSC_0006.JPG" width="400" /></a></div>
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March is birthday month in my family. Two immediate family members, my wife and my son share March birthdays only two days apart. Jamie, a sister-in-law, also celebrates her birthday in March.<br />
<br />
When the time came to select the date for the caesarian
birth of my son, the doctor asked if we had any special dates on which we’d
like the birth to occur. With a
straight face, I indicated that I was hoping the baby could be born on my
birthday.</div>
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<br /></div>
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“When is that?” the doctor asked.</div>
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<br /></div>
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“November 1<sup>st</sup>,” I replied.</div>
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<br /></div>
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She didn’t crack a smile and simply turned to my wife.</div>
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<br /></div>
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So, <i>they</i> could
have shared birthdays, but we decided that Matt should have his own special
day. Up until recently that meant
his own special cake, too. In the
last few years, we’ve become wiser, opting for less cake in our lives, and have used
a combo cake.</div>
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<br /></div>
<div class="MsoNormal">
When this year's big day was imminent, I suggested a Jewish Apple
Cake for the celebration. That was
overruled in favor of a cake with real, honest-to-goodness frosting. As a result, I combined two previously
posted <i>Dad in the Kitchen</i> recipes
into one really great cake, (if I do say so myself). I decided to make a triple-layer chocolate cake using the
Wacky Cake recipe I’ve made since junior high school, and frost it with Nancy
Ruoff’s Peanut Butter Frosting.
You’ll remember that Nancy is the cafeteria manager at <a href="http://royersford.spring-ford.net/?sessionid=83cd5a903d253143013da201c175e593&t">RoyersfordElementary School</a>.</div>
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For the project, I bought new non-stick round cake
pans. The cake batter had to be
made in two batches as I only had two pans. When I made the third layer from the second batch of batter,
I used the remaining cake batter to make cupcakes.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PZVc2se2vjRscKcGJ_acZtZcjnPQRN-AddEyJtZWgIQiRCHxzYtZk2HKq65NRBC6vRvluQv0y5kpBn9GnXsNFJNHiccBgyufEWFdjt8Pvc1BkSpdeZ9LqMJVS02ghaJS5xMI9fxfv6c/s1600/DSC_0001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PZVc2se2vjRscKcGJ_acZtZcjnPQRN-AddEyJtZWgIQiRCHxzYtZk2HKq65NRBC6vRvluQv0y5kpBn9GnXsNFJNHiccBgyufEWFdjt8Pvc1BkSpdeZ9LqMJVS02ghaJS5xMI9fxfv6c/s320/DSC_0001.JPG" width="320" /></a></div>
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I discovered that even non-stick bakeware has to be
seasoned, as the first two layers stuck slightly to the bottom of the new
pans. I also learned that it takes
a lot of frosting to coat a three-layer cake. A double batch of Nancy’s frosting was also required, with just enough left over to keep
everyone happy. I pulled my dad's icing spatula out of retirement to apply the frosting. It hadn't been used in almost 40 years! I have to say that it felt "at home" in my hand...not that I did as good of a job as he could do. Practice makes perfect, right?</div>
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<br /></div>
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Here are the links to the Wacky Cake and Peanut Butter
Frosting posts. The Wacky Cake
post was my very first post, blogged a year ago this month. On the icing/frosting post, I recommend the frosting, not the
icing, as two recipes are given.</div>
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<br /></div>
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<a href="http://dadinkitchen.blogspot.com/2011/03/wacky-cake.html">Wacky Cake</a></div>
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<br /></div>
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<a href="http://dadinkitchen.blogspot.com/2011/04/frosting-face-off-or-clash-of-icings.html">Frosting Face-Off, or the Clash of the Icings</a></div>
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<br /></div>
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If you’d prefer just the print versions of the recipes, here
they are:</div>
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<br /></div>
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<a href="http://dl.dropbox.com/u/17184450/Recipe%20-%20Wacky%20Cake.docx">Wacky Cake – recipe only</a></div>
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<br /></div>
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<a href="http://dl.dropbox.com/u/17184450/RECIPE%20-%20Peanut%20Butter%20Icing%20and%20Frosting.docx">Peanut Butter Frosting – recipe only</a></div>
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<br /></div>
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Enjoy!</div>
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<br /></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/AVvXsEiEAwJGOftuVMI9AS0sxFZ82lT6khv87tNaTGthRANFv683hUPi8jUINME5AalPla93Yej-HO6t5tRVOdqRhmST8M930KTrAcJ2Eh1qKZHJ8fK__3K5rGhf3gsXkpj5NsTKBGiWb7UF5EM/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAwJGOftuVMI9AS0sxFZ82lT6khv87tNaTGthRANFv683hUPi8jUINME5AalPla93Yej-HO6t5tRVOdqRhmST8M930KTrAcJ2Eh1qKZHJ8fK__3K5rGhf3gsXkpj5NsTKBGiWb7UF5EM/s400/DSC_0005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make a wish!</td></tr>
</tbody></table>
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<br /></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-74460932469683871392012-03-20T23:29:00.001-04:002012-03-21T08:50:44.781-04:00Critical Need in Area Food Pantries<br />
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The <a href="http://www.pottsmerc.com/">Pottstown Mercury</a> has started an initiative to increase
contributions to area food banks.
The need has never been greater as a result of the current economic situation. Food pantries are hurting. This is due in part to the fact that a majority of donations are received from Thanksgiving through
Christmas. The project is called <a href="http://pottsmerccommunityresources.blogspot.com/2012/03/help-us-fill-media-lab.html">“Fill the Media Lab”</a> and enlists the help of the Mercury’s bloggers to get the word
out about this important and critical need.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcdaGxn2gfzADrVpuylz1GJTavb7NXS7zis58Ae3yS2eDagd-Qvu4R8_f14CFFbyseebhG05GKZQWKi-ZaIFuj0rZKjUqV8FVql5fSy_n-xDz4ZWqOmwK8xq2gUMwhChCO_TFNQ7Vur8/s1600/project+outreach.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcdaGxn2gfzADrVpuylz1GJTavb7NXS7zis58Ae3yS2eDagd-Qvu4R8_f14CFFbyseebhG05GKZQWKi-ZaIFuj0rZKjUqV8FVql5fSy_n-xDz4ZWqOmwK8xq2gUMwhChCO_TFNQ7Vur8/s1600/project+outreach.png" /></a></div>
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<a href="http://www.godtube.com/watch/?v=KLY77PNX">Project Outreach</a> is a Spring-Ford charity that I’ve
supported for many years. During
my years as principal at <a href="http://royersford.spring-ford.net/?sessionid=e3afe5792a60e6a67740357616addc6b&t">Royersford Elementary</a>, we held two food drives each
year. One was in November and the
other, at Project Outreach’s request, was held in the spring when giving would almost dry up. Over the years, thousands and thousands
of food items were donated. (See picture from 2006, below.)</div>
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<br /></div>
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I’ve also had the privilege of volunteering at Project
Outreach in Spring City on several occasions. Most recently I helped with the food distribution in
October. Everyone should have the
opportunity to do this. Watching a
mother of four trying to decide between a jar of peanut butter or a roll of
toilet paper from the “free choice” table makes an impression you never forget.</div>
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<br /></div>
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<a href="http://www.parkerfordchurch.com/">Parker Ford Church</a>, where I serve as Pastor of
Administration, continues to support Project Outreach, and serves as a
collection spot. The church is
open every Sunday until 1:00 p.m., and the office is open on Wednesdays from 9:00 a.m. to 4:00
p.m. and on Thursdays from 9:00 a.m. until 1:00 p.m.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rqbVnmM5kGBl4mMV4q89xf_HH_42LbZ5iNtM-gCYBuSyEehNENpcmqPv9eVGeqOY7wITbA0_HwFRovm4LjqkH9BfQEg54kziI0NAoc9l02BfKCyixSe5Ehyphenhyphenk9pcQgJ1lpNoNe2bw3Hw/s1600/Operation+Backpack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rqbVnmM5kGBl4mMV4q89xf_HH_42LbZ5iNtM-gCYBuSyEehNENpcmqPv9eVGeqOY7wITbA0_HwFRovm4LjqkH9BfQEg54kziI0NAoc9l02BfKCyixSe5Ehyphenhyphenk9pcQgJ1lpNoNe2bw3Hw/s400/Operation+Backpack.jpg" width="400" /></a></div>
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<br />
Most recently, Parker Ford Church has begun to support
Operation Backpack in Pottstown.
Needy or homeless children are provided with discrete backpacks filled
with easy-to-prepare food for the weekend when they don’t have access to a
school lunch. (The items donated
must be able to be prepared by an elementary-age child without adult
assistance.)</div>
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<br /></div>
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The program in Pottstown, working in cooperation with the
Pottstown School District, is currently serving 85 children! Our church just completed a food drive
for Operation Backpack and we donated 1,254 items, along with $350! Two members of the church have
committed to becoming monthly partners with Operation Backpack, and will
provide a donation every month.
Another individual has volunteered to assist with inventorying food
items for Operation Backpack.</div>
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<br /></div>
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For more information on this important initiative, as well
as a list of suggested easy-to-prepare food items, read the Pottstown Mercury
story by clicking <a href="http://www.pottsmerc.com/article/20120313/NEWS01/120319827/operation-backpack-fights-hunger-in-local-school-kids">here</a>. Remember
that you can donate food items for Project Outreach and Operation Backpack at
Parker Ford Church, 20 Rinehart Road, Pottstown, PA. Contact the church by <a href="mailto:info@parkerfordchurch.com">email</a> or by calling 610-327-2266.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWmgiUEppjOHiTNZysqt5vE7f7g21updWSuXP638_KyuXG127tXb6G5lKHQlLMSAmdzJdLtgyTrY59IUwfCCQLBCq8QLexp1bVrMJyAwCpw-irA3QztNYhGCIBwePAVFyFu5la6_2aD8/s1600/Food+Drive+11+27+06+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWmgiUEppjOHiTNZysqt5vE7f7g21updWSuXP638_KyuXG127tXb6G5lKHQlLMSAmdzJdLtgyTrY59IUwfCCQLBCq8QLexp1bVrMJyAwCpw-irA3QztNYhGCIBwePAVFyFu5la6_2aD8/s400/Food+Drive+11+27+06+002.jpg" width="400" /></a></div>
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<br /></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-8694840344411608342012-03-15T14:53:00.003-04:002012-03-16T09:37:43.319-04:00Breakfast Casseroles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSLI4GgksejCI1EGkrPk2vlvL_Ak5fFchGB_eGBO9GFqD9YcltWj05nmygXdpOlySIczKUDeaauWetIbp6LN9XmoBHX3rYBzboojtWKIOGbNQh0c-AOny7K39RpQ-DU5I9TqnSSxqats/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSLI4GgksejCI1EGkrPk2vlvL_Ak5fFchGB_eGBO9GFqD9YcltWj05nmygXdpOlySIczKUDeaauWetIbp6LN9XmoBHX3rYBzboojtWKIOGbNQh0c-AOny7K39RpQ-DU5I9TqnSSxqats/s400/DSC_0028.JPG" width="400" /></a></div>
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<br /></div>
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If you’ve been reading my blog since the beginning, (which,
by the way is exactly one year ago this week), you know that <a href="http://dadinkitchen.blogspot.com/2011/03/where-title-theres-dad-in-kitchen-came.html">the title, <i>There’s a Dad in the Kitchen</i>, comes from a story connected to dads preparing breakfast for Parker Ford Church</a> on months
with a fifth Sunday. The
traditional menu for those breakfasts has been French toast and sausage for as
long as I can remember. In January
we decided to try something different:
Breakfast Casseroles.</div>
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<br /></div>
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I don’t have extensive experience with making breakfast
casseroles, although I have opted for them on a number of Christmas
mornings. The fact that you can
prepare them the night before, take them out of the refrigerator and pop them
in the oven for 45 minutes, is very appealing when you’d rather not be spending
time in the kitchen.</div>
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<br /></div>
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As a trial run, I made a test casserole for our elders team
the Monday before the Fifth Sunday Breakfast. I wanted to check on how aluminum foil pans behaved using
the ovens at the church. I also
wanted to test the baking time required by a double batch in each pan. Another benefit of the trial run was to
see how many people could be served with one casserole, which would enable me
to determine how many to make for a group of 80-100.</div>
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<br /></div>
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There was good news all around. The foil pan worked great, (which meant no cleanup. Hooray!) And the baking time for a double casserole was only about
five minutes longer that for a single batch. I also was able to estimate that each double casserole would
serve 12-15 people.</div>
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</div>
<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/AVvXsEgeRUXQwQ9T2LOdPP7ivYb4dnm1Py2j4WR3n7p8xK2X9unpUd0k1zYjh7YERe_bBd4upWdBQ5TBTMRbPR5Zfq14vapU7ChC8ApoR-Eqq_NShFgayfuoG6S9Jk36RJvG_AxPcxGjtxUnZZw/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRUXQwQ9T2LOdPP7ivYb4dnm1Py2j4WR3n7p8xK2X9unpUd0k1zYjh7YERe_bBd4upWdBQ5TBTMRbPR5Zfq14vapU7ChC8ApoR-Eqq_NShFgayfuoG6S9Jk36RJvG_AxPcxGjtxUnZZw/s400/DSC_0001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We made eleven casseroles for our Fifth Sunday Breakfast.<br />
Very little was leftover!</td></tr>
</tbody></table>
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I wanted to provide a variety of casseroles, so I used a
basic recipe to which could be added diced ham, browned sausage, crumbled
bacon, or sautéed vegetables. The
basic recipe can be found at the end of this post.</div>
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<br /></div>
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Our breakfast team assembled on Saturday afternoon in order
to crack 11 dozen eggs, chop and sauté the vegetables, and cook the sausage and
bacon. The ham was already cooked,
so we just had to dice it. Our
assembly line included blending the eggs, milk, and spices for each casserole
in plastic water pitchers. A
double batch fit in each pitcher, and it was easy to blend the ingredients
using an electric hand blender.
All we had to do was then transfer this mixture, pouring each one into the prepared casseroles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MbLWdsmjVXbjcdQteqohB9ILqBNOFR1Pwa1zyF9EuVgg9fWpx6NqlAGIj04a1p4neFmrExLkcu5M6Is5V5mxE_bfbdJM43h67vljtcZHpJOWQqvoX7sEYsZULmXknwSN99U2se2GFyc/s1600/DSC_0004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MbLWdsmjVXbjcdQteqohB9ILqBNOFR1Pwa1zyF9EuVgg9fWpx6NqlAGIj04a1p4neFmrExLkcu5M6Is5V5mxE_bfbdJM43h67vljtcZHpJOWQqvoX7sEYsZULmXknwSN99U2se2GFyc/s320/DSC_0004.JPG" width="320" /></a></div>
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Start assembling by spraying each pan with non-stick cooking
spray. Next add the cubed
bread. You can experiment with a
variety of breads. For ours, we
used loaves of day-old Italian bread. Each double casserole got a half loaf,
cut into fairly large, (1”) cubes.
(As the casseroles bake, the bread virtually disappears.) </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnR6RXxVxxUjln8bft4QE_T7atO_IGLUzmZYW-B7I5-7JGzWbqY1MlIdpAUhTaJ1WaFo1xSgnbuN3-SU2G8eFMt1-0PkVCtejbSBiucnbjwVI3RTGNLDWB4XrbYDCt3EnHG86J9311P0A/s1600/DSC_0005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnR6RXxVxxUjln8bft4QE_T7atO_IGLUzmZYW-B7I5-7JGzWbqY1MlIdpAUhTaJ1WaFo1xSgnbuN3-SU2G8eFMt1-0PkVCtejbSBiucnbjwVI3RTGNLDWB4XrbYDCt3EnHG86J9311P0A/s320/DSC_0005.JPG" width="320" /></a></div>
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Arrange the “filling” for each
casserole on top of the bread cubes.
For our double batches, this amounted to about two cups of meat or
sautéed vegetables. Bacon is the
exception. Even for a double batch,
12-15 slices of crumbled bacon was sufficient.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl4zciEDZHl5sU2a6zVMX60-32E6N2xgSzSqNv1JDZEX0LXiYnlZj0-PDH1A3wNx9nudwXTv-WaMI_HOwQSMwbGa9K_wkh5UBlp4v9Ganex2rVmM814dQ-_Y7v5fnab61TVqSFLt7qMQ/s1600/DSC_0006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl4zciEDZHl5sU2a6zVMX60-32E6N2xgSzSqNv1JDZEX0LXiYnlZj0-PDH1A3wNx9nudwXTv-WaMI_HOwQSMwbGa9K_wkh5UBlp4v9Ganex2rVmM814dQ-_Y7v5fnab61TVqSFLt7qMQ/s320/DSC_0006.JPG" width="320" /></a></div>
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One change that I would make is to add the cheese <i>after</i> pouring the egg mixture into each
<span style="font-family: inherit;">casserole. I added the cheese on
top of each casserole’s filling and then poured the egg mixture on top of that. The cheese kind of disappeared. <span style="background-color: white;">Adding half the cheese on top of the bread cubes and then the remaining half on top of all of the ingredients also works. You can</span> <i>always</i> add additional cheese and doubling the cheese will
definitely boost the fromage factor.
Pour the egg mixture into th</span>e casserole dish gently, trying not to
disturb the bread and filling.</div>
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<br /></div>
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</div>
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We next covered each casserole with foil and refrigerated
them over night. On Sunday
morning, the casseroles were baked four to an oven, so the additional load on
the ovens required increased baking time.
Also, the gas ovens that we use do not have a convection feature, so I
recommend rotating the casseroles half-way through baking, switching those on
the top to the bottom oven rack, and vice versa.</div>
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<br /></div>
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Bake the casserole for approximately 45 minutes at 350° or
until the center is no longer “loose” and the top is golden brown. Allowing the casserole to sit for a few
minutes before serving will permit it time to solidify a little, making it
easier to cut and serve. The basic
recipe follows:</div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;">BREAKFAST
CASSEROLE</span><o:p></o:p></span></div>
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</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-jiEeHxwwLIY_JxbjZA0QvJn1qc6CstuDersJJ0UFNBo_8r6eeJM9oz7k3Afadh4s_1w81-Lzu-GZl1c9-TCVBuuSPa9iCJmKdGkuu70xN6rNDkINJXyRcuifxWnqn6tZOn-j14vW1Y/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-jiEeHxwwLIY_JxbjZA0QvJn1qc6CstuDersJJ0UFNBo_8r6eeJM9oz7k3Afadh4s_1w81-Lzu-GZl1c9-TCVBuuSPa9iCJmKdGkuu70xN6rNDkINJXyRcuifxWnqn6tZOn-j14vW1Y/s400/DSC_0009.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">6
eggs, whipped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2
or 3 slices bread, cubed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2
cups milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1
cup shredded Cheddar cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1
teaspoon dry mustard<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">½
teaspoon salt<o:p></o:p></span></div>
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<br /></div>
<div class="MsoBodyText">
<span style="font-family: inherit;">Optional (select one, or a
combination of the following):<o:p></o:p></span></div>
<div class="MsoBodyText">
<span style="font-family: inherit;">1 pound pork sausage,
cooked, drained, crumbled<o:p></o:p></span></div>
<div class="MsoBodyText">
<span style="font-family: inherit;">1 pound diced ham<o:p></o:p></span></div>
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<span style="font-family: inherit;">6-10 slices of bacon,
fried, drained, crumbled<o:p></o:p></span></div>
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<span style="font-family: inherit;">Sautéed vegetables (onions,
bell peppers, mushrooms) </span><span style="font-size: small;"><o:p></o:p></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR3oTRBEXWSa1I5X60uKVboo90LPIvW-iEdAGa8H_WyTaHO-Ycnc6xb9P0nYgMraervW7JeAre_Rcm1M0WjJloba-yymlrR1MrHjl1HDJMg4z48l1b7zpMvVsIVf4942PETPKn0h7BNc/s1600/DSC_0006.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR3oTRBEXWSa1I5X60uKVboo90LPIvW-iEdAGa8H_WyTaHO-Ycnc6xb9P0nYgMraervW7JeAre_Rcm1M0WjJloba-yymlrR1MrHjl1HDJMg4z48l1b7zpMvVsIVf4942PETPKn0h7BNc/s320/DSC_0006.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's a ham and sauteed vegetable casserole<br />
ready for the oven.</td></tr>
</tbody></table>
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Feel free to experiment with different fillings, as well as
combinations of the ones mentioned.
Let me know if you try something that works especially well. Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-32888460962336643192012-03-01T16:26:00.000-05:002012-03-01T16:26:12.347-05:00Week OffMy trip to Israel has been amazing! Unfortunately, there has been little time to write the next blog post. So, I'm taking the week off. I hope to be back next week with another easy recipe. In the meantime, visit our trip blog at <a href="http://www.parkerfordchurch.com/israel2012">Josh and Dave's Trip to Jerusalem</a>. Thanks!Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-54458058195398596792012-02-24T14:26:00.003-05:002012-02-24T14:26:52.601-05:00Split Pea Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RiMKE-P2DdEQMh3GjnJGzWcbmJPYbv1HisEboJgM1qYX8Xn-qV7G1epvjbSQzlnTAAbpwxx-57AQTVsmmYMuXTSGNPfTPpGbcG41F0IVBsoSvH8-MwwpTwsfvstOZjIcPF8C5lkvV7g/s1600/Split+Pea+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RiMKE-P2DdEQMh3GjnJGzWcbmJPYbv1HisEboJgM1qYX8Xn-qV7G1epvjbSQzlnTAAbpwxx-57AQTVsmmYMuXTSGNPfTPpGbcG41F0IVBsoSvH8-MwwpTwsfvstOZjIcPF8C5lkvV7g/s400/Split+Pea+6.jpg" width="400" /></a></div>
<br />
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This blog is coming to you from Israel! I’m with a group of 23 “pilgrims” who
is touring the Holy Land for two weeks.
It has been a life-long dream to visit the places that I’ve studied,
starting with Sunday School lessons in the primary department of Parker Ford
Church. In addition to posting
weekly on <i>There’s a Dad in the Kitchen,</i>
Pastor Josh Bywerk and I will be blogging about our Israel trip. That blog can be found by clicking
here: <a href="http://www.parkerfordchurch.com/israel2012">Josh and Dave’s Trip to
Jerusalem</a>.</div>
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Here is this week’s TADITK post:</div>
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<br /></div>
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The weather in Southeastern Pennsylvania has certainly been
wacky. We’ve had snow, torrential
rains, fog, high winds, and temperatures ranging from 58° to 7°…and that was
all during the week of January 16<sup>th</sup>!</div>
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<br /></div>
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On one of those “January” days, I decided to make split pea
soup, but on the day I actually got around to it, the weather was almost balmy. Go figure…and Al Gore is saying, “I
told you so!”</div>
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<br /></div>
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Split pea has been a cold weather favorite in my family for
many years. While my potato
chowder receives unanimous approval, the vote for split pea is… well, split. My son, Matt loves it, and my daughter, Lauren practically
detests it.</div>
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<br /></div>
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This soup freezes well, and can be kept in a sub-zero
freezer for about six months. I
recommend that you thaw it completely in the refrigerator before reheating. This recipe has two “tracks” for
preparation; the fast track and the slow track, depending on how much time you
have available.</div>
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<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 16pt;">Split Pea Soup<o:p></o:p></span></div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmI6n7YE8DQYz_KO28pUB0l0x4-oZwEVuRyb9Apd__Euz1mQUe5EjVYOi3wHwiFES5ZhzCL3iyt1X-HiVxWxYgI2JPkUgpInLiaMyqzX4MEMAeMoGfKJ3YXC-Lq9Gw1N1OpcWxtcJgzA/s1600/Split+Pea+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmI6n7YE8DQYz_KO28pUB0l0x4-oZwEVuRyb9Apd__Euz1mQUe5EjVYOi3wHwiFES5ZhzCL3iyt1X-HiVxWxYgI2JPkUgpInLiaMyqzX4MEMAeMoGfKJ3YXC-Lq9Gw1N1OpcWxtcJgzA/s320/Split+Pea+1.jpg" width="320" /></a></div>
Ingredients:<o:p></o:p></div>
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16 oz. pkg. rinsed green split peas<o:p></o:p></div>
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2 quarts water<o:p></o:p></div>
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1 large onion, chopped<o:p></o:p></div>
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2 chicken bouillon cubes or 2 teaspoons instant chicken bouillon<o:p></o:p></div>
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1/2 teaspoon garlic powder<o:p></o:p></div>
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1/2 teaspoon oregano<o:p></o:p></div>
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1/4 + 1/8 teaspoon black pepper<o:p></o:p></div>
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2 bay leaves<o:p></o:p></div>
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1-1/2 cups chopped carrots<o:p></o:p></div>
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1 cup chopped celery<o:p></o:p></div>
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1/2 cup chopped parsley (optional)<o:p></o:p></div>
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1 quart milk<o:p></o:p></div>
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1 to 2 cups diced ham (optional)<o:p></o:p></div>
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Directions:<o:p></o:p></div>
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<br /></div>
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PERSONAL PREFERENCE NOTE:
I prefer pieces of cooked carrot in my split pea soup. If you are of the same persuasion, add the
cooked chopped carrots after pureeing.
If you want them pureed, add them with the celery. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOlRDyMBB5q5UM0P8SlTPi6Wv9JbBaPvpWq2srFNYxk9bvXaGgwQAJ9HiykLXX2tQzlAp8od3fFZ5WG1ZfoldiMX6kdpL-sQzqpUEOFozmvYRQdkYXlXha6DZjnLUx_Bdpy7iEtzw5Xg/s1600/Split+Pea+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOlRDyMBB5q5UM0P8SlTPi6Wv9JbBaPvpWq2srFNYxk9bvXaGgwQAJ9HiykLXX2tQzlAp8od3fFZ5WG1ZfoldiMX6kdpL-sQzqpUEOFozmvYRQdkYXlXha6DZjnLUx_Bdpy7iEtzw5Xg/s320/Split+Pea+2.jpg" width="320" /></a></div>
SLOW COOK: Combine peas,
water, onion, celery, bouillon and seasonings. Bring to a boil and then reduce to a simmer, uncovered for 2
to 3 hours. Simmer means just hot
enough to not boil. Stir
occasionally. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMwllnJexYmr99p65KcWrjS9IERGb9qb85UBu2f3_-EcNJ9EuEnHTjX44juQREb5_W8JpYS7VvpPLa0d77uVqUs9J3hrfuYJicRGNfrpomysMg7e2jprVQfRh84SWOetr5MEpjfZEMlE/s1600/Split+Pea+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMwllnJexYmr99p65KcWrjS9IERGb9qb85UBu2f3_-EcNJ9EuEnHTjX44juQREb5_W8JpYS7VvpPLa0d77uVqUs9J3hrfuYJicRGNfrpomysMg7e2jprVQfRh84SWOetr5MEpjfZEMlE/s320/Split+Pea+3.jpg" width="320" /></a></div>
Cook the chopped
carrots separately, until tender.
Set aside. Remove bay
leaf. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQL-gxGcVyFFxlJaUlT54fuXTark8rUuOajkyhK51xfenfAfN-CELUqVttRw_FFUK2tIfE-LrIk3A0VZr1-PGirT6Z8g3dGCkEP51APo09XOYPORxUiKiFmmjAYkxkQCkQ3X0P9jMWfM/s1600/Split+Pea+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQL-gxGcVyFFxlJaUlT54fuXTark8rUuOajkyhK51xfenfAfN-CELUqVttRw_FFUK2tIfE-LrIk3A0VZr1-PGirT6Z8g3dGCkEP51APo09XOYPORxUiKiFmmjAYkxkQCkQ3X0P9jMWfM/s320/Split+Pea+4.jpg" width="320" /></a></div>
Puree and return to
pot. Add milk and stir
thoroughly. Stir in the cooked
carrots and add optional diced, cooked ham. Heat thoroughly.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhY2glxquQgUmFKjDbhY0BW9emeCZT5n1m_nv2eA_wtpGoXGRsiB0_Cab-OyMNbCofzwgmDfnDWITKDbrXFy2vIPO6Qxc1SEug4trruTTfcjSkMe0ncbaMrolhLMEk-GwZB3q0PomT5w/s1600/Split+Pea+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhY2glxquQgUmFKjDbhY0BW9emeCZT5n1m_nv2eA_wtpGoXGRsiB0_Cab-OyMNbCofzwgmDfnDWITKDbrXFy2vIPO6Qxc1SEug4trruTTfcjSkMe0ncbaMrolhLMEk-GwZB3q0PomT5w/s400/Split+Pea+5.jpg" width="400" /></a></div>
<br />
FAST COOK: Sauté onion
in 1 Tablespoon butter in bottom of soup pot. Add peas, water, bouillon, celery and seasonings. Bring to a boil, then reduce to a
gentle boil. Cook uncovered 45
minutes, or until it has reduced by about one-third. During the last 5-10 minutes of cooking, add the chopped
parsley. Cook the chopped carrots
separately, until tender. Set
aside. Remove bay leaf. Puree pea mixture and return to
pot. Add milk and stir thoroughly. Stir in the cooked carrots and optional
diced ham. Heat thoroughly.<o:p></o:p></div>
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Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-57213095342437967142012-02-18T22:45:00.000-05:002012-02-19T07:18:10.761-05:00London Broil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxqvStRF6Pb-_U-1KLsTbweE3_WoWvmt-U11ZUekoKzvnekq9MFER6w6DjfzfgWEimX0gGjb74JhCGd2igfF-KIt6WLE3eLQEQ1PY9cJAB5degdrHrHjFmH2p0bVH9D6kuL35y6ZRaUs/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxqvStRF6Pb-_U-1KLsTbweE3_WoWvmt-U11ZUekoKzvnekq9MFER6w6DjfzfgWEimX0gGjb74JhCGd2igfF-KIt6WLE3eLQEQ1PY9cJAB5degdrHrHjFmH2p0bVH9D6kuL35y6ZRaUs/s400/DSC_0045.JPG" width="400" /></a></div>
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It was a good day whenever we had London Broil when I was
growing up. It was usually on a
Sunday, and invariably Dad was the cook, preparing it on the charcoal
grill. No one had gas grills in
those days. Those thin slices of
juicy meat, dark brown on the outside and bright pink on the inside…it couldn’t
be beat. For the life of me I
can’t remember if Dad marinated it or not, but he had to or it would have been
too dry and tough.</div>
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</div>
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</div>
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</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7iHTDTninZxCcY-djHXanast-ABcIFHy7v8IdGMQTF_a91SLVhvWsfBAtrOSRAaKrfYwojDWzdgs3oYCTEdVvSoMfnuvxXjbwffpfeadB-f2r893fm7UvJC1H9OFLnbd7j-vOrxWZ_o/s1600/511px-BeefCutFlank.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7iHTDTninZxCcY-djHXanast-ABcIFHy7v8IdGMQTF_a91SLVhvWsfBAtrOSRAaKrfYwojDWzdgs3oYCTEdVvSoMfnuvxXjbwffpfeadB-f2r893fm7UvJC1H9OFLnbd7j-vOrxWZ_o/s200/511px-BeefCutFlank.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click to enlarge<br /><div style="text-align: right;">
Credit: Wikipedia</div>
</td></tr>
</tbody></table>
<div style="text-align: left;">
Flank steak, which is the traditional cut of meat used for
London Broil, is a lean, muscular piece of meat that is taken from the abdomen
of the cow. (Too much
information?) Because it is so
lean and because the muscle fibers run the entire length of the cut, several
things need to take place.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr5ugeKrUlxj-UivyKC8Zi7px0k8psBi5KOikeK6WmmyY4ayYnWdAOAA82t0LvfVZ3Na1jFC0sXuBP_OTU_l1ArlNLfdoAtDCgtbXFhnsomXW4okyWMr9IBoKU5nW1Bnf9fdGx1YfONE/s1600/DSC_0006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr5ugeKrUlxj-UivyKC8Zi7px0k8psBi5KOikeK6WmmyY4ayYnWdAOAA82t0LvfVZ3Na1jFC0sXuBP_OTU_l1ArlNLfdoAtDCgtbXFhnsomXW4okyWMr9IBoKU5nW1Bnf9fdGx1YfONE/s200/DSC_0006.JPG" width="200" /></a></div>
Marinating is a must, and the internet abounds with suggested
recipes. Make sure you find one
with oil and with some type of acid, (wine, vinegar, fruit juices, etc.). The oil will “moisturize” the meat and
the acid will help to tenderize it.
Scoring the meat with diagonal cuts (perpendicular to the grain) will
start to break the long fibers as well as allow the marinade to better
permeate. If you have some
frustrations to work out, pounding the cut with a meat tenderizing hammer can
work wonders, too, (for both the cut of meat and your frustrations).</div>
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When I started taking my kids to Vermont for week-long
“roughing it” camping trips, I would freeze a London Broil and use it to help
keep our other groceries cold. After
a day or two when it had thawed, it was time for London Broil for dinner. After a few years, I learned to put the
meat in a gallon Ziploc bag with the marinade and then freeze it before leaving. As it thawed in the ice chest, it would
marinate…for two days!</div>
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Here is a marinade made with simple ingredients. You can use almost any other spices
that you like. Feel free to be
creative.</div>
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<div class="MsoNormal" style="text-align: center;">
LONDON BROIL MARINADE</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWqQsDyH0bnLagHlsxSPLxEMbX5efIiJoJiIH3KfO1pURFCr-_27ObLOn4fOp6N5qAjFs9BIxZuUH8SP72Mg3NzZhyphenhyphenvllajG-Cbnuov2noUHMRIy7kx2nkZVGm6AsnKjCGA0KFdfzlmk/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWqQsDyH0bnLagHlsxSPLxEMbX5efIiJoJiIH3KfO1pURFCr-_27ObLOn4fOp6N5qAjFs9BIxZuUH8SP72Mg3NzZhyphenhyphenvllajG-Cbnuov2noUHMRIy7kx2nkZVGm6AsnKjCGA0KFdfzlmk/s400/DSC_0051.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-4V83Ss9_BCS94mIYu4j80HPysnGKbg98HMjD8pd6_9PsLOkN1uYcuSrzEpJZBu-vMm6NO-DBUXgqvo8Xq_TsvCNOvsTvgnQy0Rj14fV6EnjRW7CGtR5uJJXBRVzz9MXq3uzqo5X6as/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-4V83Ss9_BCS94mIYu4j80HPysnGKbg98HMjD8pd6_9PsLOkN1uYcuSrzEpJZBu-vMm6NO-DBUXgqvo8Xq_TsvCNOvsTvgnQy0Rj14fV6EnjRW7CGtR5uJJXBRVzz9MXq3uzqo5X6as/s320/DSC_0002.JPG" width="320" /></a></div>
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Ingredients:</div>
<div class="MsoNormal">
1 garlic clove, minced</div>
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1 cup salad oil</div>
<div class="MsoNormal">
½ cup vinegar (you can use white, cider, or balsamic)</div>
<div class="MsoNormal">
1 teaspoon Kosher salt</div>
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¼ teaspoon ground black pepper (I like pepper, so I usually double this.)</div>
<div class="MsoNormal">
2 teaspoons dry mustard</div>
<div class="MsoNormal">
2 teaspoons Worcestershire Sauce</div>
<div class="MsoNormal">
dash Cayenne pepper</div>
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2 drops Tabasco Sauce</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBin2Ir1hSqTGt_M8zkVgjpb3WzH1sNAA1_0IlQNGmLG_AgRBlR8nAkBoyw4NhDDVjrBgXx2YpSVuH6hZUglLU4M4tmiJtndxsD5pEYqxpHcB5N7aq7MOSeofKdBhjK1mw-MxXEt0Jp0/s1600/DSC_0014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBin2Ir1hSqTGt_M8zkVgjpb3WzH1sNAA1_0IlQNGmLG_AgRBlR8nAkBoyw4NhDDVjrBgXx2YpSVuH6hZUglLU4M4tmiJtndxsD5pEYqxpHcB5N7aq7MOSeofKdBhjK1mw-MxXEt0Jp0/s320/DSC_0014.JPG" width="320" /></a></div>
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Directions:</div>
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Score the flank steak (approximately 2-3 lbs.) with a sharp
knife to a depth of about ¼“. The
cuts should go against or be perpendicular to the grain of the beef. Place the cut of meat in a gallon
Ziploc bag. Pour in the marinade,
and seal the bag removing as much of the air as practical. Work the marinade into the beef and
refrigerate for at least three hours, preferably overnight. Turn the bag and work the marinade into
the meat several times.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEodUluTUoj865ADu_Q5e7TcAKuWwGPqH0-6SO5dHRx0S9ZKRdj1Lmhx04AiGPYHOeFVoS9qmkE1YwWfTse-mznk79C24LxBR2L3itBdz8jvBYPKVjW3s6EgwnK1OfIazsOP9a1x64DP4/s1600/DSC_0044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEodUluTUoj865ADu_Q5e7TcAKuWwGPqH0-6SO5dHRx0S9ZKRdj1Lmhx04AiGPYHOeFVoS9qmkE1YwWfTse-mznk79C24LxBR2L3itBdz8jvBYPKVjW3s6EgwnK1OfIazsOP9a1x64DP4/s320/DSC_0044.JPG" width="320" /></a></div>
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To cook the meat, place it about 4 inches from the heat
source, whether grilling or broiling.
When it has browned well on one side, flip it over and brown it equally
well on the other side. London
Broil is traditionally well-done on the outside and rare on the inside. You can use a meat thermometer to
determine doneness. The safe minimum
internal temperature for beef is 145° according to <a href="http://www.isitdoneyet.gov/">www.isitdoneyet.gov</a>.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWqQsDyH0bnLagHlsxSPLxEMbX5efIiJoJiIH3KfO1pURFCr-_27ObLOn4fOp6N5qAjFs9BIxZuUH8SP72Mg3NzZhyphenhyphenvllajG-Cbnuov2noUHMRIy7kx2nkZVGm6AsnKjCGA0KFdfzlmk/s1600/DSC_0051.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWqQsDyH0bnLagHlsxSPLxEMbX5efIiJoJiIH3KfO1pURFCr-_27ObLOn4fOp6N5qAjFs9BIxZuUH8SP72Mg3NzZhyphenhyphenvllajG-Cbnuov2noUHMRIy7kx2nkZVGm6AsnKjCGA0KFdfzlmk/s320/DSC_0051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the London Broil served with steamed green beans with<br />
mushrooms and <a href="http://dadinkitchen.blogspot.com/2012/01/mac-and-cheese-style-cauliflower.html">Mac-and-Cheese-Style Cauliflower</a></td></tr>
</tbody></table>
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<br /></div>
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<br /></div>
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Always allow meat to rest for a few minutes after removing
it from the heat and before slicing it.
When slicing the flank steak, cut thin slices remembering to go across
the grain of the meat.</div>
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<br /></div>
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Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-5841002156904329852012-02-13T22:39:00.001-05:002012-02-14T12:39:06.567-05:00Molten Lava Cakes for Valentine's Day<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQwEr32pWfLTeqS4jOidLxUDAYFYyP7uEuCNM5PiK3tdQxu07x_KqGtCzBtOV_2tTF0SgkCUp9UKS7H72eL2L0Ui8CPieGUM6Fy9StWZbmaD8dFtxLq3xGgLwDFOuD8T33mnVNo8d8Gk/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQwEr32pWfLTeqS4jOidLxUDAYFYyP7uEuCNM5PiK3tdQxu07x_KqGtCzBtOV_2tTF0SgkCUp9UKS7H72eL2L0Ui8CPieGUM6Fy9StWZbmaD8dFtxLq3xGgLwDFOuD8T33mnVNo8d8Gk/s400/DSC_0003.JPG" width="400" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8TfWM_pV03lCucJesk564GSz45TStYO0e60nBocCmm9txWR8VY_5QAOwCTY7KOfowdUX8vsN8516o4WkssHEdMmFxuP7u3wP0ABFHqX9_XzvujcHCtEE2DhypY2V4kx6hg7pAP3Q37o/s1600/Food+Network+March.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8TfWM_pV03lCucJesk564GSz45TStYO0e60nBocCmm9txWR8VY_5QAOwCTY7KOfowdUX8vsN8516o4WkssHEdMmFxuP7u3wP0ABFHqX9_XzvujcHCtEE2DhypY2V4kx6hg7pAP3Q37o/s1600/Food+Network+March.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">credit: FoodNetwork.com</td></tr>
</tbody></table>
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I am now the proud recipient of a subscription to <a href="http://www.foodnetwork.com/food-network-magazine/package/index.html">Food Network Magazine</a>. My subscription
started just in time for The Chocolate Issue. You would think it would have been for February, but it’s
dated for March. Go figure. We all know that chocolate is a big
part of Valentine’s Day, right? I
decided to pick a chocolate recipe and do a special Valentine’s Day post.</div>
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<br /></div>
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To further complicate things there are thirty (30!) dessert
recipes with chocolate as well as a special pull-out recipe booklet with fifty
(50!) brownie recipes! Even some
of the non-dessert recipes were made with chocolate, like Cocoa-Rubbed Steak.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhktFhaDoO8tyklPHsKde3hKSH8_1R303lNRNkRGKWyOAm1lFvqeTRHwM9D4eijTv8hD_lcw5rfOJEyq9zKVg6ryb3aOylFS1IKSw5yCw9-7D_aU0qs5qk6Abk0lDUyiPPnj4kX2XCzAg/s1600/Molten+Lava+Cakes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhktFhaDoO8tyklPHsKde3hKSH8_1R303lNRNkRGKWyOAm1lFvqeTRHwM9D4eijTv8hD_lcw5rfOJEyq9zKVg6ryb3aOylFS1IKSw5yCw9-7D_aU0qs5qk6Abk0lDUyiPPnj4kX2XCzAg/s320/Molten+Lava+Cakes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">credit: FoodNetwork.com</td></tr>
</tbody></table>
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As I paged through the issue, there was one recipe that
stood out: <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/molten-lava-cakes-recipe/index.html">Molten Lava Cakes</a> by
the Food Network’s The Neeleys, (Patrick & Gina). Chocolate cake on the outside, sprinkled with powdered
sugar, but inside…a lava flow oozing with a chocolaty, fudgy pudding-like goodness
that fascinated me. Maybe it was
my love of science, but this volcanic dessert was the one!</div>
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The best part of this recipe is the chocolate. But the second best part is how easy it
is. The recipe also calls for
eight 6 oz. ramekins. I’ve never
owned a ramekin in my life. A
ramekin is a mini ceramic casserole dish, often used for desserts or individual
meat pies. I splurged and bought
four, only able to find the 7 oz. size.
For the other four I used the old stand-by glass Pyrex pudding dishes,
and they worked fine. (Actually, I
had less trouble with sticking with the Pyrex than I did with the Corningware
ramekins.)</div>
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Ingredients:</div>
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2 sticks unsalted butter, plus more for coating the ramekins</div>
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4 teaspoons granulated sugar</div>
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½ teaspoon ground cinnamon</div>
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Pinch of cayenne pepper</div>
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Pinch of ground nutmeg</div>
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12 ounces semisweet chocolate, chopped (I used a 12 oz. bag of semisweet
chocolate chips)</div>
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1 cup all-purpose flour, sifted</div>
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2½ cups confectioners’ sugar, sifted, plus more for dusting
(optional)</div>
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6 large eggs, plus 6 egg yolks</div>
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1½ teaspoons vanilla extract</div>
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¼ teaspoon almond extract</div>
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<br /></div>
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Directions:</div>
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Preheat oven to 400°.
Butter the eight 6 oz. ramekins and sprinkle each with ½ teaspoon of
granulated sugar.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWSjfR9yPl9UrNcqgFwFZhRBDHlwujXq3-GFRpwNNpWX7o9W08FA2ALUEIOx7ST-6nso04c1cpqdp34cmI7XP42VOcI_qDB1qvq0izV47Ig0sxIy__oxdl2eX7VJFec9wH38ZV6vewbU/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWSjfR9yPl9UrNcqgFwFZhRBDHlwujXq3-GFRpwNNpWX7o9W08FA2ALUEIOx7ST-6nso04c1cpqdp34cmI7XP42VOcI_qDB1qvq0izV47Ig0sxIy__oxdl2eX7VJFec9wH38ZV6vewbU/s320/DSC_0002.JPG" width="320" /></a></div>
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Combine the butter, cinnamon, cayenne, nutmeg, and chocolate
in a saucepan over low heat. Stir
frequently until melted and smooth.
Cool slightly.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-EoKvTv7872n7OoT2jL9yD50RNGwxfl3MYVA_Sdn7cRNjjTuIPvmVmXAAWSJCx0FWvxgm2rScUqdhLxCC__JP8ga11uWvGlwlpbH0mLYa-g5fOhzLn4lnC0S-HJpFcDOMswAH6g1Css/s1600/DSC_0008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-EoKvTv7872n7OoT2jL9yD50RNGwxfl3MYVA_Sdn7cRNjjTuIPvmVmXAAWSJCx0FWvxgm2rScUqdhLxCC__JP8ga11uWvGlwlpbH0mLYa-g5fOhzLn4lnC0S-HJpFcDOMswAH6g1Css/s320/DSC_0008.JPG" width="320" /></a></div>
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In a large bowl, combine the flour, confectioners’ sugar,
eggs and yolks, vanilla and almond extracts and whisk until creamy. Then whisk in the chocolate mixture
until blended. Divide between the
prepared ramekins.</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/AVvXsEiOMnDyRX7Yr8M761OmKhyphenhyphen5aDcF5-GictZlxWaF55qExwrxqYIEU6r0yrlTekLHZgFVDLwspELxQwYW9AWTmO9EoQEoN6aBWPLGyIyxcvIUBo-rG0NHnzCM0Z9B4fzYVL0bJx45ZG09A6s/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMnDyRX7Yr8M761OmKhyphenhyphen5aDcF5-GictZlxWaF55qExwrxqYIEU6r0yrlTekLHZgFVDLwspELxQwYW9AWTmO9EoQEoN6aBWPLGyIyxcvIUBo-rG0NHnzCM0Z9B4fzYVL0bJx45ZG09A6s/s400/DSC_0010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the final batter with the chocolate blended into the flour, sugar and eggs.</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/AVvXsEgLiL9PEviNUk34oeXGSrWu-r9BhQIau5tOXoiDJYf7XMyHHsNQBhnmABnRc2FQVqGCBR-lduDqZND1l3sqzZ0cvOSYMxSBx7GIcZs02uhEzYmTA31Dtexb3qkxYHUppQhmvwNS5CLxV04/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiL9PEviNUk34oeXGSrWu-r9BhQIau5tOXoiDJYf7XMyHHsNQBhnmABnRc2FQVqGCBR-lduDqZND1l3sqzZ0cvOSYMxSBx7GIcZs02uhEzYmTA31Dtexb3qkxYHUppQhmvwNS5CLxV04/s400/DSC_0013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The filled ramekins are ready for the oven.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJbDO8src0ztA9pFuQyoG5tdfAQrnWthPQFmBmtJPFXUf4Q-62jVIYtfDQzpJWaIfAaQvXHNHIePmExwK1oZtGVpl3bFAYL2F0gYXO9CzGJzc2KFR5LiiVaJ1721ixKLChrhyphenhyphengm7blQ/s1600/DSC_0014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJbDO8src0ztA9pFuQyoG5tdfAQrnWthPQFmBmtJPFXUf4Q-62jVIYtfDQzpJWaIfAaQvXHNHIePmExwK1oZtGVpl3bFAYL2F0gYXO9CzGJzc2KFR5LiiVaJ1721ixKLChrhyphenhyphengm7blQ/s320/DSC_0014.JPG" width="320" /></a></div>
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Bake the cakes until the tops are stiff and the edges
darken, 12 to 14 minutes. (That's the third best part: They bake in no time.) Remove
from the oven and let cool 5 to 10 minutes. Loosen the edges with a small paring knife and transfer to
plates while warm. Dust with
confectioners’ sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rqLvfqFHbPSJhMIhZNyVIDK4E4DlT0oE9xH7cMOSNoJIr-mXX9tO71JFR4QjLt364XfYpUryLeTlkohjq7clKlXBXbL0qLEPA2wROog0GbYGzy4Ogr9g7zMxThRFT-VJmeA9kEKV9iU/s1600/DSC_0017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rqLvfqFHbPSJhMIhZNyVIDK4E4DlT0oE9xH7cMOSNoJIr-mXX9tO71JFR4QjLt364XfYpUryLeTlkohjq7clKlXBXbL0qLEPA2wROog0GbYGzy4Ogr9g7zMxThRFT-VJmeA9kEKV9iU/s320/DSC_0017.JPG" width="320" /></a></div>
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Several of my cakes in the ramekins did not release from the
bottom. I simply inverted these and they actually looked like miniature active volcanoes, (and they tasted just as good.)</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQqcp77g2Gly78K6JE_bBDkk1bffmrMyrwxTzDowN9G6HCGLhJ6hx4KgCtHbphJxCN7PbNPLcA0H5qTg7dAQsxsJ5r2pTPRtntqeFdTe5cIRcIc008ZY6fDvzUUq3dOJWMeqAPyxEUGc/s1600/DSC_0018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQqcp77g2Gly78K6JE_bBDkk1bffmrMyrwxTzDowN9G6HCGLhJ6hx4KgCtHbphJxCN7PbNPLcA0H5qTg7dAQsxsJ5r2pTPRtntqeFdTe5cIRcIc008ZY6fDvzUUq3dOJWMeqAPyxEUGc/s320/DSC_0018.JPG" width="320" /></a></div>
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To see how they're supposed to look, check out the lead picture at the top of this post.</div>
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I did feel that the cakes actually tasted better when cooled
than when still warm. I also could
detect the ever-so-slight presence of the cayenne and can now confirm that it
complements chocolate in a unique way.</div>
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I took several of the Molten Lava Cakes to a Monday morning
Elders meeting at <a href="http://www.parkerfordchurch.com/">Parker Ford Church</a>.
Two of them went home to spouses, which when you’re talking about this
level of chocolate, that was probably a good idea. The reviews came back as follows: <i>Sick and wrong! …and by that I mean scrumptious and
super yummy. </i>And, <i>Slammin’. </i>How about, <i>That cupcake-size morsel packed a huge wallop!</i></div>
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Here is some word crafting from a true lover of the language,
who I believe has a future as a food reviewer: <i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">It exploded in our mouths
like Vesuvius over Pompeii conquering our calorie-counting
inhibitions and reshaping our recently re-sculpted least presentable parts.
In a word, it was delicious.</span></i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">So
what about those <i>least presentable parts</i>?
Well, to understand what this
Bible scholar-turned-food reviewer means, you’ve got to read <a href="http://www.biblegateway.com/passage/?search=1+Corinthians+12&version=NIV">1 Corinthians 12</a>,
and while you’re at it…since it’s Valentine’s Day, read <a href="http://www.biblegateway.com/passage/?search=1%20Corinthians%2013&version=NIV">Chapter 13</a>, too!<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Happy
Valentine’s Day, everyone! Enjoy!</span><o:p></o:p></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-78614608999903294002012-02-13T00:45:00.001-05:002012-02-13T11:53:04.268-05:00Cooking Class at Sur la Table<div class="separator" style="clear: both; text-align: center;">
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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/AVvXsEjk9mQOU3r11GA5H3dsH5hVa-EqsRLXZmQThfFohZ-hbnbMwvQmxfN-x517LEqUgl1DI3CWd8e3xnb933kzF47Bn8Mn1utHqGxOhiAT8SZns7eVjLBd6fmLzLAKg81QfVyf4hpPJ0sTDZo/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9mQOU3r11GA5H3dsH5hVa-EqsRLXZmQThfFohZ-hbnbMwvQmxfN-x517LEqUgl1DI3CWd8e3xnb933kzF47Bn8Mn1utHqGxOhiAT8SZns7eVjLBd6fmLzLAKg81QfVyf4hpPJ0sTDZo/s400/DSC_0012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Seared Scallops in White Wine Cream Sauce<br />(Sauce Noix de Saint Jacques)</span><br />
<span style="font-size: x-small;">My attempt...see below for the Sur la Table version</span></td></tr>
</tbody></table>
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It’s a great day when you get the perfect gift. I’m not talking about the gift that
you’ve dropped hints for starting with last year’s birthday. I’m talking about the gift you receive
that would be what you’d buy if you were going to treat yourself, but probably
wouldn’t. It’s the gift that comes
when someone knows you so well that they spend time thinking about what would
match your passion. That’s the
true gift. It’s the thought that
goes into figuring out the perfect gift.
And it’s that thought that is sometimes more of the gift than the actual
gift. People often say, “It’s the
thought that counts,” when they receive a less-than-perfect gift. But the thought…the thought, to me at
least, really makes it.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YUaM58vnhoyeStgYwHqqxRWcv3iZsOws5a3wom7n9N9OhrnKxV_eM2IWF-IbWYEZ6fuul_R9vvvJAbVCJobZIrYBaYfdrib4k_uqHd-jRDqQShGw4YQERSPrgfmBGAlx0qaLT_b7_aE/s1600/Birthday.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YUaM58vnhoyeStgYwHqqxRWcv3iZsOws5a3wom7n9N9OhrnKxV_eM2IWF-IbWYEZ6fuul_R9vvvJAbVCJobZIrYBaYfdrib4k_uqHd-jRDqQShGw4YQERSPrgfmBGAlx0qaLT_b7_aE/s320/Birthday.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oliver (my daughter's dog) reacts to the flames in picture one<br />
and then "warms up" to them when he realizes<br />
there's cake to be had!</td></tr>
</tbody></table>
<div class="MsoNormal">
Such was the case on my last birthday. After we had enjoyed fantastic Mexican
at <a href="http://casatorogrill.com/users/awp.php?ln=56548">Casa Toro</a> in Coopersburg, PA, my two children and their spouses handed me a
clasp envelope. Inside were some
calendars and brochures as well as a gift card to <a href="http://www.surlatable.com/category/Web-Cooking-Root/Cooking-Classes">Sur la Table</a> in King of
Prussia. The idea was for me to
take a cooking class. Was that the
perfect gift, or what?</div>
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<br /></div>
<div class="MsoNormal">
It was difficult to select which course to sign up for. Sur la Table offers dozens, and you can
hardly find a day on their calendar on which a course or two isn’t listed. Most are offered at night and most cost
in the neighborhood of $70. A
typical class includes two full hours of instruction, <u>and you get to eat the
food that you prepare!</u> I chose
<i><a href="http://www.surlatable.com/product/CFA-878710/Saveur-Cooks%3A-Classic-and-Contemporary-Sauces">Classic and Contemporary Sauces</a></i> as
sauces is an area in which I have limited experience.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6G3QPFCJTRW4gYdrGIKOa5fVadtkMSIE59Qos_X8stjVqWTVD86B8AxvDATXS9qKc-obsuYdb2hoHIj-WXO36yDXfHVFlVMqnDq2frQ1R6duBwWm6ZMIGCDjZw3HkeJer67lRIuy6zaA/s1600/DSC_0011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6G3QPFCJTRW4gYdrGIKOa5fVadtkMSIE59Qos_X8stjVqWTVD86B8AxvDATXS9qKc-obsuYdb2hoHIj-WXO36yDXfHVFlVMqnDq2frQ1R6duBwWm6ZMIGCDjZw3HkeJer67lRIuy6zaA/s320/DSC_0011.JPG" width="320" /></a></div>
<div class="MsoNormal">
On the night of the class, I reported to the demonstration
kitchen, located at the rear of the store, and donned an apron and nametag
prepared for the five students who would be taking the class. That was a great class size, and most
Sur la Table classes are capped at 20.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfqBizaHW6Nvml-aI2TdZy4jHozmUll9yZU3pSOZT3P4LCWDEsrr6OEBr9r5p2bVQmtwHdCN7r_P243hGsnPAzxezwfOU8TgLcDGH09ywYzTtpDW4QMpYkSK-q250mCAmiIZ-NyrP7rk/s1600/DSC_0012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfqBizaHW6Nvml-aI2TdZy4jHozmUll9yZU3pSOZT3P4LCWDEsrr6OEBr9r5p2bVQmtwHdCN7r_P243hGsnPAzxezwfOU8TgLcDGH09ywYzTtpDW4QMpYkSK-q250mCAmiIZ-NyrP7rk/s320/DSC_0012.JPG" width="320" /></a></div>
<div class="MsoNormal">
Chef David Kinsey was our instructor for the evening, and I appreciated
his straightforward and positive approach. It was easy to tell that this is someone who has a passion
for what he does, and he loves sharing it. The most appreciated aspect of the cooking class experience
was that David is a teacher. There
are too many people, while unquestionably passionate about their subject, lack
the ability to teach it. As a
former principal, I found myself mentally critiquing David’s instruction and he
got top marks. The information was
presented methodically and sequentially.
He was also affirming and inspired confidence. It's always great to make connections with folks, too. During our evening together I learned that David is a <a href="http://www.spring-ford.net/">Spring-Ford</a> alumni and was initially trained by Dean Soltes, who continues to instruct in the culinary arts at the <a href="http://www.westerncenter.org/site/default.aspx?PageID=1">Western Montgomery Career and Technology Center</a>.</div>
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</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDASftTi-nmGQO3HXXlmC7oywjoiTh7wh4VB0lvEgnXp7KZiK4V-bPHg7AetZglUbv_jPlcsDIRr650CWxOcExdP4VH0LCCqwPn4LnKY34oVPK0bF9vt8lTirTUWRtECgXuV0w_8W4LQ/s1600/DSC_0038.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDASftTi-nmGQO3HXXlmC7oywjoiTh7wh4VB0lvEgnXp7KZiK4V-bPHg7AetZglUbv_jPlcsDIRr650CWxOcExdP4VH0LCCqwPn4LnKY34oVPK0bF9vt8lTirTUWRtECgXuV0w_8W4LQ/s320/DSC_0038.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celery Root Salad with Herbed Remoulade and Thyme-<br />
Roasted Chicken Thighs with Fig Gastrique</td></tr>
</tbody></table>
<div class="MsoNormal">
The dishes we prepared were a full meal, starting with a
Celery Root Salad with Herbed Rémoulade.
There were two main courses; Thyme-Roasted Chicken Thighs with Fig
Gastrique and Seared Scallops in White Wine Cream Sauce (Sauce Noix de Saint
Jacques). For dessert, Homemade
Butterscotch Sauce with Guinness Stout Ice Cream. (We were supposed to have plain old vanilla, but the
Guinness Stout Ice Cream was left over from another class David had taught.)</div>
<br />
<div class="MsoNormal">
Since the class, I’ve only tried one of the recipes on my
own, and I’m not going to try and provide all four in a single post, so let me offer a photo essay of the experience, along with my attempt at the scallop
dish.</div>
<div class="MsoNormal">
<br /></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/AVvXsEio2WQ9sx5msgGZ5djxt4V9RqBsEWdstlZZY-7773Xqx8H5Xa3qHTJqlUB9Ts7m4NeskFi-FFrkmn3R_7ETMZW7y4pyP-DodybEWhzCReqCLoPgyaDptIVHLGUvb-Evixwk9zxZH7GNRJk/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2WQ9sx5msgGZ5djxt4V9RqBsEWdstlZZY-7773Xqx8H5Xa3qHTJqlUB9Ts7m4NeskFi-FFrkmn3R_7ETMZW7y4pyP-DodybEWhzCReqCLoPgyaDptIVHLGUvb-Evixwk9zxZH7GNRJk/s400/DSC_0013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of the ingredients for each recipe were portioned and prepared in advance for us.<br />
We felt like TV chefs! (These are the ingredients for the Herbed Remoulade.)</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/AVvXsEgzSSLdtN_eDJhKs2ibL13cVtpwAnZxXWC2RDyc8nqon7jyKAWCA5NwKJfzYx5A4v63j-tzpuRThIUZxx31TF6qYxl0j3B4mOOGTviz8gQMPoWIbZAbrq-Yr6Tqbp17N3A9fYMFcpvsI9c/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSSLdtN_eDJhKs2ibL13cVtpwAnZxXWC2RDyc8nqon7jyKAWCA5NwKJfzYx5A4v63j-tzpuRThIUZxx31TF6qYxl0j3B4mOOGTviz8gQMPoWIbZAbrq-Yr6Tqbp17N3A9fYMFcpvsI9c/s400/DSC_0017.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mark of a true chef; the ability to tell if something is right by<br />
simply taking a whiff. Not pictured, we used a kitchen mandolin to<br />
julienne the celery root and carrots.</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/AVvXsEjBap5ibL3z_zt-ur1UcGIszC455OUGyinw0rp8i5S8d7o_4XSfn-6puWUj5TVm-eegK7N-pP3auNC2dSdDsV13UMTbh5g4JGQvf20TZ0RtqCtgQt5s5SxO5-sJYi8lm3147qY88Hhewt8/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBap5ibL3z_zt-ur1UcGIszC455OUGyinw0rp8i5S8d7o_4XSfn-6puWUj5TVm-eegK7N-pP3auNC2dSdDsV13UMTbh5g4JGQvf20TZ0RtqCtgQt5s5SxO5-sJYi8lm3147qY88Hhewt8/s400/DSC_0018.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is a shot of the rear of the demonstration kitchen. In addition to<br />
Chef Kinsey, there were two assistants who keep us supplied with ingredients<br />
and who cleaned <i>everything</i> up. Like I said, we felt like TV chefs!</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/AVvXsEg1spyZ6yC2dux2mIDSziT_YACQljlvZ8v7eYNe6ExvxrzAwLWy7Da6qzfJ0_JmXRkyKJ33fn2FqJm6wkQ2jM2yLoMcp_jbzHacJo3ncwLm5kmB10Guuf3F9GGpc8jdOyCpQTHxfs3FbmI/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1spyZ6yC2dux2mIDSziT_YACQljlvZ8v7eYNe6ExvxrzAwLWy7Da6qzfJ0_JmXRkyKJ33fn2FqJm6wkQ2jM2yLoMcp_jbzHacJo3ncwLm5kmB10Guuf3F9GGpc8jdOyCpQTHxfs3FbmI/s400/DSC_0023.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are the thyme-roasted chicken thighs, along with some fingerling<br />
potatoes. Normally, this would have been the finished product for me. However,<br />
serving them with the fig gastrique provided a flavor explosion. My<br />
mouth waters every time I think of this recipe.</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/AVvXsEhxT2ly7K5SupGoYNje-6hGSDGN1unakrAXh08ZALam9PQqzMhiGnST-BQflVlvHL3FYATr-qzRnI21akLmouYeBV-YmvfSpDdo3RY0HQVxcO05uTCojnp8b0ki8yIn97ZwZqTsMNJH0rE/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxT2ly7K5SupGoYNje-6hGSDGN1unakrAXh08ZALam9PQqzMhiGnST-BQflVlvHL3FYATr-qzRnI21akLmouYeBV-YmvfSpDdo3RY0HQVxcO05uTCojnp8b0ki8yIn97ZwZqTsMNJH0rE/s400/DSC_0037.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Kinsey pours the beginnings of the white wine cream sauce into a blender.<br />
The sauce is finished with additional white wine and thickened with corn starch.<br />
The scallops recipe follows at the end of this post.</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/AVvXsEiZ6DiqYgDjWorUVU1Hwd_9_mxZYOPOvSVuRI4A49C8h_t55r8M9BXWh2_ltWGxwtmrndZqJ0miUQtbI_nsOaLEHMTOnHTp0adz0nXllIc7Yp-EJdIaDCT1xFoyPdz1i_Jmz9SQ3vJAjAc/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6DiqYgDjWorUVU1Hwd_9_mxZYOPOvSVuRI4A49C8h_t55r8M9BXWh2_ltWGxwtmrndZqJ0miUQtbI_nsOaLEHMTOnHTp0adz0nXllIc7Yp-EJdIaDCT1xFoyPdz1i_Jmz9SQ3vJAjAc/s400/DSC_0041.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aren't these beautiful? Compare to mine, below. Most cooks are reluctant to<br />
have the pan hot enough to sear the flavor in and brown correctly. I tried,<br />
but obviously, I'm still learning.</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/AVvXsEj5T1S28ZvgKhPj_0jPZX9Wd98zb96G9dv3I3ic2PQbNiF9ttoE1aZFumJOr5HXlahSyUMVU84NVTe2_O5qjQYrGKyV2ZRujTKiM5deK8qatkhwjKCJ0vQ4e0k-pqQ5CkgjXOWpE2LOl-U/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5T1S28ZvgKhPj_0jPZX9Wd98zb96G9dv3I3ic2PQbNiF9ttoE1aZFumJOr5HXlahSyUMVU84NVTe2_O5qjQYrGKyV2ZRujTKiM5deK8qatkhwjKCJ0vQ4e0k-pqQ5CkgjXOWpE2LOl-U/s400/DSC_0011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are mine at home. Browning, but not quite enough. Like I said, I'm still learning.</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/AVvXsEhcFLze5ldUrVgdOZB1ZoJ_pueCAnd7RzhyphenhyphenLUe12R4XcA8smkJhRq5hyphenhyphenYvS0YCV6YyFTZVK8UbecoAgLgDLqksz3hGk5fOhW_dt8e-AhMiWCIlf3_dFmZY9o2K3Xf1fqNrGhGFWBQok2fg/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFLze5ldUrVgdOZB1ZoJ_pueCAnd7RzhyphenhyphenLUe12R4XcA8smkJhRq5hyphenhyphenYvS0YCV6YyFTZVK8UbecoAgLgDLqksz3hGk5fOhW_dt8e-AhMiWCIlf3_dFmZY9o2K3Xf1fqNrGhGFWBQok2fg/s400/DSC_0043.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here Chef Kinsey pours the pureed cooked scallops into thickened white wine<br />
to finish the sauce. It smelled so good!</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/AVvXsEjLe4blsdTD40m7IBvzGqJyd90kLg1Uba6NGdkzA2No8_OSu-JEfws1kpdFSdhYEknBhEDmuAuBxi2odzfV8wEoMtMsWcroYRnYsYVwUx-Cfzv-VdeyO_Z42icfufqZa94WylCSdH6u-c4/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLe4blsdTD40m7IBvzGqJyd90kLg1Uba6NGdkzA2No8_OSu-JEfws1kpdFSdhYEknBhEDmuAuBxi2odzfV8wEoMtMsWcroYRnYsYVwUx-Cfzv-VdeyO_Z42icfufqZa94WylCSdH6u-c4/s400/DSC_0045.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little final simmering and it was ready to pour over the plated scallops.</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/AVvXsEheiJwFM5bbsJAwMD-i5M_Kj2CZWE5XLjeHkVHdVkOO4VFNBakHoGZNPWbN9hjFZDU0MvIhbuvvt-5vtQ6KlcHrwCwEIUv8QAEgipcBHEl6ZQEq6fado_eoZ0yic1_cGiyOlsV50aqtPMg/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiJwFM5bbsJAwMD-i5M_Kj2CZWE5XLjeHkVHdVkOO4VFNBakHoGZNPWbN9hjFZDU0MvIhbuvvt-5vtQ6KlcHrwCwEIUv8QAEgipcBHEl6ZQEq6fado_eoZ0yic1_cGiyOlsV50aqtPMg/s400/DSC_0047.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Absolutely delicious!</td></tr>
</tbody></table>
<div class="MsoNormal">
<br />
<div style="text-align: center;">
<span style="font-size: 13.5pt;">SEARED SCALLOPS IN WHITE WINE
CREAM SAUCE</span></div>
<div style="text-align: center;">
<span style="font-size: 13.5pt;">(Sauce Noix de Saint Jacques)<o:p></o:p></span></div>
<br />
Ingredients:<o:p></o:p><br />
2 Tablespoons unsalted butter,
divided<o:p></o:p><br />
36 bay scallops, divided
(Chef Kinsey had us use about 12-15 small bay scallops to make the sauce and
then used larger sea scallops to sear and serve with the sauce.)<o:p></o:p><br />
Kosher salt and freshly ground
black pepper<o:p></o:p><br />
2½ cups muscadet or other light,
dry white wine such at Pino Grigio, divided<o:p></o:p><br />
2 cups fish stock<o:p></o:p><br />
¾ cup heavy cream<o:p></o:p><br />
1½ Tablespoon cornstarch<o:p></o:p><br />
3 Tablespoons minced flat-leaf
parsley<o:p></o:p><br />
<br />
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Directions:<o:p></o:p><br />
Melt 1 Tablespoon of the butter
in a large skillet over medium-high heat.
Season 12 of the scallops with salt and pepper to taste. Cook scallops in skillet until golden
brown on both sides, about 4-5 minutes; transfer to plate.<o:p></o:p><br />
<br />
Add 2 cups of the muscadet and 2
cups of the fish stock to skillet; cook until reduced and thickened, about 20
minutes. Pour liquid into a
blender; puree along with the previously cooked scallops and heavy cream. For the fish stock I used 2 cups of instant miso, which is a Japanese fish soup.<o:p></o:p><br />
<br />
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Whisk together remaining ½ cup of
the muscadet and cornstarch in skillet, remove from heat. Add scallop puree; cook over medium
heat, whisking constantly until thickened, about 4-5 minutes. Keep warm.<o:p></o:p><br />
<br />
Melt remaining 1 Tablespoon of
the butter in another large skillet over medium-high heat. Working in batches, cook remaining 24
scallops until golden brown on both sides, about 4-5 minutes. To serve, divide scallops between your
serving plates. Ladle the cream
sauce over the scallops, garnish with parsley and serve. Serves 8.<span style="font-size: medium;"><o:p></o:p></span><br />
<br />
Stay tuned for the other recipes from the Sur la Table class in future <i>Dad in the Kitchen</i> posts. Enjoy!<br />
<br />
<br /></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-24906841221637953932012-02-05T22:22:00.001-05:002012-02-06T15:18:54.442-05:00Award-Winning Chocolate Chip Cookies<br />
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It’s hard to improve on perfection. In the U.S.A. we try. You know, the whole “better mousetrap”
idea. But there are some things
that are better left “original.”</div>
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That fact was recently reconfirmed at the <a href="http://www.farmshow.state.pa.us/">Pennsylvania Farm Show</a>. The 96<sup>th</sup> Farm
Show was held in early January at the Farm Show Complex and Expo Center in
Harrisburg. The show boasts 10,000
competitive exhibits, 300 commercial exhibits, and 6,000 animals. Into that mix enters thirteen-year-old Christopher
Mrozinski. Christopher is the son
of Michael Mrozinski and former Spring-Ford teacher, Paige Menton.</div>
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Christopher, who is a future “Dad in the Kitchen,” I’m sure,
loves to bake. He also loves 4-H,
and is involved with <a href="http://extension.psu.edu/montgomery/programs/4-h">Montgomery County 4-H</a> in Creamery, PA. That combination inspired him on the night before the Farm
Show to bake a batch of chocolate chip cookies. He got the recipe from the package of chocolate chips. You guessed it: Nestlé Toll House<sup>®</sup>
Chocolate Chip Cookies. An
American Original.</div>
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That’s not all.
In fact, here’s the best part:
He won a prize. In fact,
First Place in the Youth Section of the Food and Nutrition competition of the
Family Living Department! Way to
go, Christopher! Christopher’s
family screamed with delight upon learning of the win, and his first official
act as First Prize Winner was to call his grandmother and share the good news.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtxfXHTdwcB__JEzelNDJZ1EyYNfeTtspSvvvlqC4fO92DQV2ACFU6IiQ7AsJApatB7j1X8VOd63NSMqPI4DPZXMMsNdEiHSF79rVBVA5gwy26FjQ-87URyuTpsaw7PswlzHYKYQkH50/s1600/Double+Peanut+Butter+Cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtxfXHTdwcB__JEzelNDJZ1EyYNfeTtspSvvvlqC4fO92DQV2ACFU6IiQ7AsJApatB7j1X8VOd63NSMqPI4DPZXMMsNdEiHSF79rVBVA5gwy26FjQ-87URyuTpsaw7PswlzHYKYQkH50/s200/Double+Peanut+Butter+Cookies.jpg" width="200" /></a></div>
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Christopher also won Third Place for his Double-Peanut Butter
Cookies. That recipe is not quite
as well known, and came from <i>Kids Cookies</i>,
a volume of the Williams-Sonoma Kitchen Library. I’ll share that recipe in a future post.</div>
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Christopher can’t wait for next year’s Farm Show. He plans to enter in as many categories
as possible. Christopher’s
award-winning Toll House Cookie recipe follows, but first the story of how the
chocolate chip cookie came to be.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uSr7aUW-Y0iDWV5_AKLeRFupn2QbuiKFVmnefLNRO8JtazcJJvCAuHSBN5pBpzwolQyMOiMXbPe3WmrCUkw-4QgtTcCtInCcoXnSW8QAFW5xIUtMczEXIQ_Dr64oEcBSUAvNpAm1QF8/s1600/toll_house_inn.gif" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uSr7aUW-Y0iDWV5_AKLeRFupn2QbuiKFVmnefLNRO8JtazcJJvCAuHSBN5pBpzwolQyMOiMXbPe3WmrCUkw-4QgtTcCtInCcoXnSW8QAFW5xIUtMczEXIQ_Dr64oEcBSUAvNpAm1QF8/s1600/toll_house_inn.gif" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="text-align: -webkit-auto;">Nestlé Toll House</span><sup style="text-align: -webkit-auto;">®</sup><span style="text-align: -webkit-auto;"> Logo</span></span></td></tr>
</tbody></table>
In the 1930’s Kenneth and Ruth Wakefield purchased an old
toll house in Massachusetts.
Dating to the beginning of the 18<sup>th</sup> century, the house had
originally been a place for weary travelers to enjoy a home-cooked meal, change
horses, and of course pay the road toll.
The Wakefields decided to open a lodge and call it the Toll House
Inn. Ruth baked for the guests who
enjoyed meals at the inn.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLvkIdeN2AVSDF5bNP0m0Vsj80-0297lD0BmCd29-FY4nMtnLQNiXUdKV-y-Z2EeToajSNGRQ-xhHiLhNbibpl3VdXQQhHseBlWSCwJxLP4M-ufr5VOxkx4hznDC6WSWZn6GewZcntgg/s1600/ruth+wakefield.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLvkIdeN2AVSDF5bNP0m0Vsj80-0297lD0BmCd29-FY4nMtnLQNiXUdKV-y-Z2EeToajSNGRQ-xhHiLhNbibpl3VdXQQhHseBlWSCwJxLP4M-ufr5VOxkx4hznDC6WSWZn6GewZcntgg/s200/ruth+wakefield.jpeg" width="156" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ruth Wakefield</td></tr>
</tbody></table>
According to Ruth, (as told by Nestlé), the inauguration of the chocolate chip cookie occurred when she was making her popular Butter Drop Do cookies and ran out of
regular Baker’s Chocolate. She
substituted broken pieces of Nestlé Semi-Sweet Chocolate, expecting them to
melt. Instead the chocolate held
its shape but softened to a creamy texture, and the legend was born.</div>
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The genesis of the Toll House Cookie is not without
controversy, however. Wikipedia
includes a story from the point of view of George Boucher, who was at one time
the head chef at the Toll House Inn.
Boucher disagrees with Nestlé’s claim that Ruth Wakefield put chunks of
chocolate into her cookie dough thinking they would melt. He contends that she was an
accomplished baker, familiar with the properties of chocolate, and knew the
chocolate wouldn’t melt and mix into the cookie dough. Boucher says that the vibrations from a
large Hobart mixer dislodged bars of chocolate stored on the shelf above,
causing them to fall into the mixer and become broken up and distributed into
the dough. Boucher is the hero (of
course) in this version, as he convinced Ruth not to discard what she
considered to be “ruined cookie dough.” The rest, as they say is “history,” at least according to Chef
Boucher.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXcS585uSJ6_Mk_0gF5b-Mni4dMNW_jJeY8czGbTnuSx8apr6vatAnrXGMkMfbyyGAuCWW9400jWTD9VUN5XBcfSV5q4FGliHMfqFzjx8F8e1lCOMWnL0CJsMUJya9AOoyHYkUHBLyKI/s1600/Hobart+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXcS585uSJ6_Mk_0gF5b-Mni4dMNW_jJeY8czGbTnuSx8apr6vatAnrXGMkMfbyyGAuCWW9400jWTD9VUN5XBcfSV5q4FGliHMfqFzjx8F8e1lCOMWnL0CJsMUJya9AOoyHYkUHBLyKI/s200/Hobart+1.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hobart Floor Mixer</td></tr>
</tbody></table>
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My dad used Hobart mixers at Latshaw’s Bakery, and I have to
say that it would be almost impossible for chocolate bars to fall into their
mixing bowl. Almost all of the open
surface of the bowl is shielded by the mixer’s top, which contains the motor
and gearbox. That top is also
rounded and would have a tendency to deflect anything falling above it. I’m therefore a little skeptical of
Boucher’s version.</div>
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In any case, the new cookie quickly became a sensation in
Massachusetts and Ruth readily shared her recipe. It's popularity spread quickly, but got a surprise boost. During WWII, GIs from New England who were stationed
overseas shared the cookies sent to them in care packages. Soon hundreds of GIs were writing home asking relatives to send some Toll House Cookies. Nestlé started marketing chocolate morsels so that home
bakers wouldn’t have to break chocolate bars to make their own…and they wanted
to print Ruth Wakefield’s recipe on their packaging. She struck a deal with Nestlé and as part of the agreement
Ruth received all of the chocolate she could use to make Toll House Cookies for
the rest of her life.</div>
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On that happy note, here is the award-winning recipe from Christopher,
a half-recipe, adapted from the Nestlé semi-sweet morsels package. It makes 18 large cookies:</div>
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<span style="font-size: large;">Nestlé Toll House<sup>®</sup> Chocolate Chip Cookies</span></div>
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Ingredients:</div>
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1 cup plus 2 Tbsp. all purpose flour <o:p></o:p></div>
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½ tsp. baking soda <o:p></o:p></div>
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½ tsp. salt <o:p></o:p></div>
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½ cup (1 stick) butter or margarine, softened <o:p></o:p></div>
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½ cup packed brown sugar <o:p></o:p></div>
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1/3 cup granulated
sugar <o:p></o:p></div>
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½ tsp. vanilla extract <o:p></o:p></div>
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1 large egg <o:p></o:p></div>
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1 cup (6-oz.pkg.) semi-sweet chocolate morsels<o:p></o:p></div>
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½ cup chopped nuts <o:p></o:p></div>
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Directions:<o:p></o:p></div>
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Preheat oven to 375°.<o:p></o:p></div>
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Combine flour, baking soda, and salt in small bowl. Beat butter,
brown sugar, granulated sugar and vanilla extract in large mixer bowl until
creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11
minutes.<o:p></o:p></div>
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When I made Christopher’s recipe, I decided to try using my food
processor to make the dough. It
worked well, but I think I prefer my Kitchen Aid mixer. The food processor required a lot of
stopping and scraping that the mixer does not.<br />
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I also decided to add the chocolate chips by hand, and left
out the nuts. The dough was satiny
smooth and the cookies were great!<o:p></o:p></div>
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I used parchment paper on my cookie sheets. Dad always used parchment for
baking. It helps the cookies bake
evenly and clean up is so much easier.
You can find parchment paper in the grocery store’s wax paper and
aluminum foil aisle.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPeJnqdNAJyj6XEtecf7OAsZUerF01kapZpE7ujuNYbshMWLfspPbf_cqWP1p_LrWkRoasnEKLhfTEN0RZthj542x-zNoGIg7rJQ2V6VEqtAgN09JcZk0yHFujT7QJS3IG0T6rysPZ1M/s1600/DSC_0012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPeJnqdNAJyj6XEtecf7OAsZUerF01kapZpE7ujuNYbshMWLfspPbf_cqWP1p_LrWkRoasnEKLhfTEN0RZthj542x-zNoGIg7rJQ2V6VEqtAgN09JcZk0yHFujT7QJS3IG0T6rysPZ1M/s200/DSC_0012.JPG" width="200" /></a></div>
Congratulations, Christopher! Keep us posted on your future baking successes!<o:p></o:p></div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-1014065180103748022012-01-27T22:56:00.003-05:002012-02-03T08:28:05.279-05:00Easy & Really Easy Chicken Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4ljWoZNLZ0bfhdaKZL44SUt4Pgo2FEhKS2KWqvJOM-Z5OYc2WAKwk49ZoRgsvipzLL_nJGl-vJNs45QZF1_nxYDjvKTu9XCfhMxxVQlaNVNtIG52n1sU482Bas1xEUDAUCSqyMIfpF4/s1600/DSC_0027_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4ljWoZNLZ0bfhdaKZL44SUt4Pgo2FEhKS2KWqvJOM-Z5OYc2WAKwk49ZoRgsvipzLL_nJGl-vJNs45QZF1_nxYDjvKTu9XCfhMxxVQlaNVNtIG52n1sU482Bas1xEUDAUCSqyMIfpF4/s400/DSC_0027_2.JPG" width="400" /></a></div>
<br />
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So did you know it’s really not Chicken <i>Parmesan</i>? (Collective
gasp.)</div>
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<br /></div>
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That’s right!
The correct name is Parmigiana, and that’s not the Italian spelling for
the cheese. It’s a short form of
<i>Parmigiana di melanzana</i>, which is the name of a Southern Italian dish. "Parmigiana" means the way it's prepared. The three most popular versions, as you
already know, are eggplant (the oldest version, <i>melanzana</i>), veal (<i>vitello</i>), and chicken (<i>pollo</i>). Each is shallow-fried and then layered
with tomato sauce and cheese. </div>
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<br /></div>
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In looking at a number of recipes online, even the Food
Network calls it “Parmesan,” and then they try and throw some grated Parmesan
cheese on it to justify the name.
Personally, I prefer not to top the Mozzarella on mine with grated Parmesan, but as
Francesco Rinaldi always said, <i>“It’s in there!”</i> (You'll see what I mean.)</div>
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This version was always a popular dish with the kids. In fact, it’s been requested, so I’d
better get cooking!</div>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;">EASY CHICKEN PARMESAN</span></div>
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<br /></div>
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I have never written this recipe down, and have always just made
it, so feel free to improvise.
This is how I made it <i>this</i>
time.</div>
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Ingredients</div>
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6 boneless, skinless chicken breasts</div>
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<br /></div>
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For the breadcrumbs:</div>
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1 cup unseasoned breadcrumbs (I’ve also used the Italian
seasoned ones)</div>
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2 Tablespoons grated Parmesan cheese</div>
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1 Tablespoon oregano</div>
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1 Tablespoon dried parsley flakes</div>
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1 teaspoon dried basil</div>
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½ teaspoon ground black pepper</div>
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¼ teaspoon sea salt (regular salt is fine)</div>
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<br /></div>
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2 eggs, beaten</div>
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1 Tablespoon water</div>
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½ to 1 cup of canola oil</div>
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Jar of your favorite spaghetti sauce</div>
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2 cups shredded Mozzarella cheese</div>
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½ cup fresh chopped parsley</div>
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<br /></div>
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Directions:</div>
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Preheat oven to 350°.
Rinse chicken breasts and pat dry with a paper towel. Trim off any fat or skin that remains
on the chicken breasts. If they
are large, halve them and consider partially flattening the thicker portions
with a meat-tenderizing hammer.</div>
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When the chicken is ready, heat canola oil in a skillet or
electric frying pan. The oil
should be approximately ½” deep.
You can tell when the oil is hot enough by dropping a couple of breadcrumbs into it. If they sizzle, the oil is ready. Beat the two eggs with
one Tablespoon of water. Dip each
piece of chicken in the egg and coat with the breadcrumb mixture. </div>
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Place in the oil, topside down first,
carefully positioning so that there is room for all pieces. (You only want to move the chicken
once; when you turn it.) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0TKN2M2-j7q57eO1H5o8CcFQ8INfn8EodV41ikHZ2tW4SkuuDjXFM0ZfJ5bTr60vfE9rqOLqSQQ961U_iPbtHqMR3JVeoh3tm4OAoJq6YuGzGu4MYK03TVSSY1O3C_UYtFVEzS04_0s/s1600/DSC_0006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0TKN2M2-j7q57eO1H5o8CcFQ8INfn8EodV41ikHZ2tW4SkuuDjXFM0ZfJ5bTr60vfE9rqOLqSQQ961U_iPbtHqMR3JVeoh3tm4OAoJq6YuGzGu4MYK03TVSSY1O3C_UYtFVEzS04_0s/s320/DSC_0006.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">Cook
chicken for about 4-5 minutes on each side, or until golden brown. If chicken sticks, you probably put it
in oil that wasn’t hot enough. <span style="background-color: white;">Quelli guardare bene!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCQwtUOgezdjhyw4y1d2Q-ZSzIpxK9DMM4X5SoBm8F0Ou3YTjda-L7W1IhADUEuqjsP8jTH5vxWiSgUHOYKvrroDoMUWRL_zj6dGzAz-PFda1cTI42spA7-CJEM1lUjb0K2t9XK6FVE8/s1600/DSC_0008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCQwtUOgezdjhyw4y1d2Q-ZSzIpxK9DMM4X5SoBm8F0Ou3YTjda-L7W1IhADUEuqjsP8jTH5vxWiSgUHOYKvrroDoMUWRL_zj6dGzAz-PFda1cTI42spA7-CJEM1lUjb0K2t9XK6FVE8/s320/DSC_0008.JPG" width="320" /></a></div>
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When both sides have cooked, remove the chicken to paper
towel lined plates to drain. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzgHben-PkH-QhxGSeShi7pjFk5_NYf7zLBxUF1y0W-SzTC1YGrkZpb8m6oMmPrYkp5qcgbMu8tmXQWqTjiAxBGJ3O7AYMO7Pio4cHsqURPwsJXOMzR7l3SORvXNoIKXagx3NxIGP7Js/s1600/DSC_0013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzgHben-PkH-QhxGSeShi7pjFk5_NYf7zLBxUF1y0W-SzTC1YGrkZpb8m6oMmPrYkp5qcgbMu8tmXQWqTjiAxBGJ3O7AYMO7Pio4cHsqURPwsJXOMzR7l3SORvXNoIKXagx3NxIGP7Js/s320/DSC_0013.JPG" width="320" /></a></div>
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Coat
the bottom of a large baking dish or lasagna pan with spaghetti sauce, about ½“
deep. Position the chicken in the dish
and place in oven for 20-30 minutes, or until internal temperature reaches
165°. The chicken will continue to brown in the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KSHsHQJplcmkXxCCTYhuBkl_DkTZ0o91Nno08SOvCwmboZCpPL6TqDTcqbvJ7K5zisw3_ljCMo9lxNgrwDCS9ad4WMttsNtM7Kk3ecdyNqBUwsIYgtPLI377YeGgiFs29QuUT16NfLw/s1600/DSC_0027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KSHsHQJplcmkXxCCTYhuBkl_DkTZ0o91Nno08SOvCwmboZCpPL6TqDTcqbvJ7K5zisw3_ljCMo9lxNgrwDCS9ad4WMttsNtM7Kk3ecdyNqBUwsIYgtPLI377YeGgiFs29QuUT16NfLw/s320/DSC_0027.JPG" width="320" /></a></div>
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When the chicken is done, remove it from the oven and top
with shredded Mozzarella cheese and chopped parsley. Return to oven until the cheese is just melted.</div>
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I almost forgot! Now for the <b>"Really Easy" Chicken Parmesan</b>. Buy chicken cutlets that are already breaded and cooked or partially cooked. Simply place them in the sauce and heat them according to package directions and then top with Mozzarella and serve.<br />
<br />
Molto Buon!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-10599271356154020152012-01-21T13:17:00.000-05:002012-01-21T13:31:40.391-05:00Mac-and-Cheese-Style Cauliflower<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRWyhvjH__ZquZDC_VxVpm9Tk9jrtIblvoXucHad_eRq1oHIag-TRUiOSUir9VKaDAe9snC2gdtV9cHitJrtbkbUOH2lHQl38kuuXV2gaUawolH9YRU0mu-csZdHoVBEnrE5tL_iEfhs/s1600/DSC_0053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRWyhvjH__ZquZDC_VxVpm9Tk9jrtIblvoXucHad_eRq1oHIag-TRUiOSUir9VKaDAe9snC2gdtV9cHitJrtbkbUOH2lHQl38kuuXV2gaUawolH9YRU0mu-csZdHoVBEnrE5tL_iEfhs/s400/DSC_0053.JPG" width="400" /></a></div>
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Any parent worth their salt tries to get their kids to eat more
vegetables. Even before the
institution of parenthood had a clearer understanding of the actual benefits of
increased vegetables, parents did this.
Was it just intuitive, or was there a sadistic side to those uninformed
parents? Perhaps we’ll never know.</div>
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<br /></div>
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My brother Brad and I were just talking about his being
forced to eat Brussels sprouts as a kid.
He told Mom and Dad that he would throw up if he ate them. Subsequently, Brad was told that he
would sit at the table until he ate them. The scene was set for the quintessential Mexican
standoff. The minutes clicked
by. After almost an hour, Brad
yielded to their final demand of “just one.” He ate it and his prophecy, shall we say, came true…right on
the kitchen table.</div>
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<br /></div>
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I just heard on the radio that children have stronger bitter
receptors in their taste buds than do adults. I’m not sure about that. My theory is that our taste buds are just glazed-over with
everything we’ve thrown down our pie holes. Or maybe it’s that we’ve learned to suppress our gag
reflex. More research is needed.</div>
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<br /></div>
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Many parents try to hide vegetables in other food. You’ll recall my chili with hidden
zucchini recipe. Fellow blogger <a href="http://www.reallifeinrofo.com/2011/06/mashed-potatoes-with-cauliflower-or.html">RofoMom</a>
hides cauliflower in her mashed potatoes.
And my mother made “golden mashed” with hidden cooked carrots. Every parent has a trick or a technique.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA7GEGbtQ09NHaiDbUm3c7_NnsqeRVWfi8yLRWZTEhDUo4z_HNjTxq8rdH2tlnEhRjChCHDvvG3UbIS_n1cd2VtYVKPzh5rzvf-LPbV1mH7QR-g-fREhw214OODXYlJu2vA_L-v0cgwU/s1600/kraft-cheez-whiz-15oz.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA7GEGbtQ09NHaiDbUm3c7_NnsqeRVWfi8yLRWZTEhDUo4z_HNjTxq8rdH2tlnEhRjChCHDvvG3UbIS_n1cd2VtYVKPzh5rzvf-LPbV1mH7QR-g-fREhw214OODXYlJu2vA_L-v0cgwU/s200/kraft-cheez-whiz-15oz.jpg" width="163" /></a></div>
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I was less creative.
For my kids, the secret seemed to be: cheese sauce. Granted,
I probably canceled out any benefit brought to the table by the veggies, which ended up gasping for breath under the weight of that melted fromage.
To make matters worse, (please don’t hate me), I used Cheese Whiz…a
product name that always made us Willauer boys laugh.</div>
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<br /></div>
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The other day in the doctor’s office, I picked up a copy of
<a href="http://www.vegetariantimes.com/">Vegetarian Times</a>. Now I am
anything but a vegetarian, although I’ve cut down significantly on red
meat. It was the cover photo that
caught my eye:
Mac-and-Cheese-Style Cauliflower.
I already love cauliflower.
Steam it and add a little sea salt and I’m good, but this looked
magnificent.</div>
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<br /></div>
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The original recipe called for a half cup of nutritional
yeast. What the heck is
that?? I did a little research and
it looks like it’s pretty good stuff.
It’s described as having a nutty, cheesy flavor and can be sprinkled on
popcorn or garlic bread…not to mention that it’s the only reliable food source
for vitamin B12. I’ll have to get
some. In the meantime, I
substituted a half cup of sour cream and reduced the amount of water. Give this recipe a try. It starts out as any cheese sauce worth it weight does, with a simple white sauce.</div>
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<div class="MsoNormal" style="text-align: center;">
MAC-AND-CHEESE-STYLE CAULIFLOWER</div>
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<br /></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/AVvXsEir1tvQ5MudEUKtP82KcHpmIFmAEMw7pYL-EMxxhAMSRbjAdytV7iTLHnfA9jgIz1mSbFBrOFWizjhMV7k5lPq69cNWB-g41EeFxIYLlNMUU2h6cjbpLLiahjRsfyT5KzbqV5ff2ucD7_M/s1600/8235-010212_VegLT_MacCheeseCauli_MED.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1tvQ5MudEUKtP82KcHpmIFmAEMw7pYL-EMxxhAMSRbjAdytV7iTLHnfA9jgIz1mSbFBrOFWizjhMV7k5lPq69cNWB-g41EeFxIYLlNMUU2h6cjbpLLiahjRsfyT5KzbqV5ff2ucD7_M/s1600/8235-010212_VegLT_MacCheeseCauli_MED.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-size: xx-small;">Photo credit: Vegetarian Times</span></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo0XhSn94tBUuM-XgqBucHlOPCALvVGuO2hR8iseMlnTcNvBdaF_RJVJCYweTY4mIjzRfYSAhofPdJvBqIizOOzrBHHw_MAHYUKeb42VXiUpjMr0eceuipM2xf9hYjaH1gk_Y-75C0MY/s1600/DSC_0025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo0XhSn94tBUuM-XgqBucHlOPCALvVGuO2hR8iseMlnTcNvBdaF_RJVJCYweTY4mIjzRfYSAhofPdJvBqIizOOzrBHHw_MAHYUKeb42VXiUpjMr0eceuipM2xf9hYjaH1gk_Y-75C0MY/s320/DSC_0025.JPG" width="320" /></a></div>
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Ingredients:</div>
<div class="MsoNormal">
1 large head cauliflower, cut into medium florets</div>
<div class="MsoNormal">
2 Tablespoons butter</div>
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3 Tablespoons all-purpose flour</div>
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2 cups milk</div>
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1 clove garlic, minced (1 teaspoon)</div>
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2 cups grated extra-sharp Cheddar cheese, reserve one
handful</div>
<div class="MsoNormal">
½ cup sour cream</div>
<div class="MsoNormal">
1 pinch cayenne pepper</div>
<div class="MsoNormal">
2 egg yolks</div>
<div class="MsoNormal">
1½ cups breadcrumbs</div>
<div class="MsoNormal">
½ cup reserved liquid from cooking cauliflower</div>
<div class="MsoNormal">
<br /></div>
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Directions:</div>
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Preheat oven to 350°.
Bring a large pot of salted water to a boil. Add cauliflower florets and boil for about 5 minutes. The florets should be just tender. Do not overcook. You don't want them to be mushy. Reserve ½ cup of liquid and then drain.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEVjMpjhcshhsi9esFZ7561r3I2BjmW9FRpVOBOeyzvp9FhFbZ5NQsQd4dZHu-Ue-X9MPLd7F0_O09AApwoPk9J2AzZRQq6FDUsu3iI3_hJxc-xLUSZq7dFK7Yq07Zi9B8of22X8nfCw/s1600/DSC_0027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEVjMpjhcshhsi9esFZ7561r3I2BjmW9FRpVOBOeyzvp9FhFbZ5NQsQd4dZHu-Ue-X9MPLd7F0_O09AApwoPk9J2AzZRQq6FDUsu3iI3_hJxc-xLUSZq7dFK7Yq07Zi9B8of22X8nfCw/s320/DSC_0027.JPG" width="320" /></a></div>
<div class="MsoNormal">
Melt the butter in the
bottom of a saucepan over medium heat.
Whisk in flour until smooth, cooking for approximately one minute. Next whisk in the milk, garlic, and
reserved cooking liquid. Increase
heat to medium high and whisk constantly until sauce is thickened. Remove from heat as soon as thickening
occurs and stir in cheese, sour cream, cayenne pepper and egg yolks. Stir until cheese is melted.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8j9xMHBr23AJ_6NA4xODOckR-l3C8eADG5ZQ0h-Xg1I2vrWviFFxnBS-1AdkCYySVX-X97njd7V03g_EMggEXK9GGe3pSSs-aiiwuYrpJEzeFVTlSB6uwDYoQl1M-HruH0cz2yoa8IT4/s1600/DSC_0031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8j9xMHBr23AJ_6NA4xODOckR-l3C8eADG5ZQ0h-Xg1I2vrWviFFxnBS-1AdkCYySVX-X97njd7V03g_EMggEXK9GGe3pSSs-aiiwuYrpJEzeFVTlSB6uwDYoQl1M-HruH0cz2yoa8IT4/s320/DSC_0031.JPG" width="320" /></a></div>
<div class="MsoNormal">
Grease a 9’x13” baking dish or spray with non-stick cooking
spray. I’ve started to use a Misto®
Gourmet Olive Oil sprayer instead of non-stick cooking spray. The commercial non-stick sprays have a
propellant that is not easily removed from cookware. Arrange cauliflower in bottom and pour cheese sauce evenly
over it. Sprinkle the top with the
breadcrumbs, topping that with the remaining shredded Cheddar cheese. After comparing my result with the Vegetarian Times picture, I decided to sprinkle the casserole with a little cheese the next time I make it. Spray the breadcrumb topping with olive
oil, (or non-stick cooking spray).</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXL_vJETncaBXVxBo53ZcyHjVNV9PTHY8tcaHCPSfnd71-P3Fl6VHYFPCXoMKaW6h5OFxr52Flv9VuwGGTxYxkbK_SzmhAVk2f2I07aNNLYGdq3s-D-b_Sp3FXXywU1ysYuDeMIsqzVNA/s1600/DSC_0047.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXL_vJETncaBXVxBo53ZcyHjVNV9PTHY8tcaHCPSfnd71-P3Fl6VHYFPCXoMKaW6h5OFxr52Flv9VuwGGTxYxkbK_SzmhAVk2f2I07aNNLYGdq3s-D-b_Sp3FXXywU1ysYuDeMIsqzVNA/s320/DSC_0047.JPG" width="320" /></a></div>
<div class="MsoNormal">
Bake for 30 minutes or until the casserole is hot and bubbly
and breadcrumbs are crisp and brown.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Click <a href="http://www.vegetariantimes.com/recipes/11827?section=">here</a> for the original recipe from Vegetarian Times</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0tag:blogger.com,1999:blog-6496730115879827516.post-56987611097187251702012-01-15T20:28:00.002-05:002012-01-18T17:50:59.394-05:00Two Cakes: As Easy as Pie!<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/AVvXsEh96dEqsZg6Vy1nxIw2OkEk9w63QSs7ED82hpS1TMqcEeRNkSGtwlK_i_ZpDR_sgiuYG2_W0YZfwMUNUSEoYTVGdYdxIWjIfNW_YZkn8gEhNV8tYrxCXrHYfA6W-Ica-NzlkPMyuiMXU5k/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96dEqsZg6Vy1nxIw2OkEk9w63QSs7ED82hpS1TMqcEeRNkSGtwlK_i_ZpDR_sgiuYG2_W0YZfwMUNUSEoYTVGdYdxIWjIfNW_YZkn8gEhNV8tYrxCXrHYfA6W-Ica-NzlkPMyuiMXU5k/s400/DSC_0058.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Poppy Seed Pound Cake</td></tr>
</tbody></table>
<div class="MsoNormal">
Sometimes you’ve just got to go easy. The lives we lead, (and the schedules
we keep), at this point in time would undoubtedly make the heads of our
forbearers swim. That level of
intense busyness seems to be an East Coast phenomenon, in case you’ve haven’t
noticed or been told. I’m not
saying it’s right or wrong, but now that I’m retired, I’ve made two,
less-than-astute observations:
1. It sure is nice to not
have every minute programmed, and 2.
Breaking the perpetual motion habit is hard to do.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Someone once told me that our basic work ethics continue
after retirement, and that certainly seems true in my case. The saying you’ve heard other retirees
utter: “I don’t know how I had
time to work!” is true. I really
think I’m busier in retirement than I was when working. I’m not sure how that is possible. As a full-time elementary principal and
a part-time pastor, my “dance card” was always filled to overflowing. For me it most likely has a lot to
do with the fact that I now have minimal stress. I’m also not eternally exhausted. Then again, I was happy when I was working, and I’m happy
being retired.</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1ao8fpweK4aSaB8KNtAG36QSj-WJdli7df0zmu6m8YXgjQ06nMOD9CNs_yhN_q_fKiBAdUF5JAYoYFGH9PeR2kbKG043EjTAL6NB_94c9y69eSiknGkJQbpgojZEBuzrcn73x9cMMes/s1600/DSC_0003.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1ao8fpweK4aSaB8KNtAG36QSj-WJdli7df0zmu6m8YXgjQ06nMOD9CNs_yhN_q_fKiBAdUF5JAYoYFGH9PeR2kbKG043EjTAL6NB_94c9y69eSiknGkJQbpgojZEBuzrcn73x9cMMes/s320/DSC_0003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Pound Cake</td></tr>
</tbody></table>
<div class="MsoNormal">
All of that to say this week that it’s okay to use a box cake
mix! There is no shame in using
one, especially when you just don’t have the time. Actually, I’m hard pressed to find a better scratch brownie
recipe than Duncan Hines, and with this week’s two cake recipes, if you follow
my ‘embellishments” no one is going to know. Both cakes, and their icing, (a glaze, really), are as
simple as you can get. Like I
said, “As easy as pie!”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUUb6m4oleYYscDKCzcMNbnyBkje1wMqIjf1INq-A6YY5cJxSfXmQ509HjaQ1vKyLSqI2JWRfbICq-4H3vzA-geaFQySCFGGmpTlRe2mFj8hw_BQtRuEAUzrHiCDEQV1hLWpcHNS4g2E/s1600/history13.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUUb6m4oleYYscDKCzcMNbnyBkje1wMqIjf1INq-A6YY5cJxSfXmQ509HjaQ1vKyLSqI2JWRfbICq-4H3vzA-geaFQySCFGGmpTlRe2mFj8hw_BQtRuEAUzrHiCDEQV1hLWpcHNS4g2E/s320/history13.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: xx-small;">Credit: Broadcast Pioneers of Philadelphia Archives</span></td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<span style="text-align: center;">My embellishments are inspired by long-time local cooking show host, Florence P. Hanford. </span><i style="text-align: center;">Television Kitchen</i><span style="text-align: center;"> was one of the country’s first cooking shows, and I remember it being sponsored by Philadelphia Electric Company. In the accompanying picture, you can see Reddy Kilowatt, the company's mascot.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG0KNrkI8alloGFGgFK4RsXHrxwdEGVLIm0AS_t9j2hsW4fTyMkOtedXOBoQ0V0NGQqf5y9-HbZDqwSzprHaLb36XVQSOx_qIXW-TpRqwSEWyN5X-M4bwyDXnTc9OinG85EcdE1TCvIw/s1600/tvkitchen.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG0KNrkI8alloGFGgFK4RsXHrxwdEGVLIm0AS_t9j2hsW4fTyMkOtedXOBoQ0V0NGQqf5y9-HbZDqwSzprHaLb36XVQSOx_qIXW-TpRqwSEWyN5X-M4bwyDXnTc9OinG85EcdE1TCvIw/s1600/tvkitchen.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-size: xx-small;">Credit: Broadcast Pioneers of Philadelphia Archives</span></td></tr>
</tbody></table>
<div class="MsoNormal">
The
show always started with close-ups of simmering pots. The lids would be lifted to reveal the show’s opening
credits. I was captivated. If I was at home on Wednesdays at 2:30,
I would pull up a chair and watch Florence cook.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-color: white;">Florence Hanford died in 2008 at the age of 99, but about a year before, my Aunt Frankie sent me a newspaper clipping of an interview with Hanford. The article </span><span style="background-color: white;">noted that Florence served the reporter Snicker Doodle cookies. But get this: They had been made with store-bought refrigerated sugar cookie dough that had been dipped in cinnamon and sugar.</span> If it’s good enough for Florence P.
Hanford, it’s good enough for me! You can read more about <a href="http://www.broadcastpioneers.com/tvkitchen.html">Florence P. Hanford and <i>Television Kitchen</i> at the Broadcast Pioneers of Philadelphia website.</a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
LEMON POPPY SEED POUND CAKE</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlbvF4fPeamY-jUIscTYduJGfUQ70LO66cmydcacYIUwGFggcZGTHF-g_tIhIDP0wRsWgk22Wx60bIRMfcLxTcgRKaxEo1N_bRyOn9uOHLrGez52IC74wnWZA-OAhyphenhyphen8UfyH1JxIQaIWg/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlbvF4fPeamY-jUIscTYduJGfUQ70LO66cmydcacYIUwGFggcZGTHF-g_tIhIDP0wRsWgk22Wx60bIRMfcLxTcgRKaxEo1N_bRyOn9uOHLrGez52IC74wnWZA-OAhyphenhyphen8UfyH1JxIQaIWg/s400/DSC_0062.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 box lemon cake mix</div>
<div class="MsoNormal">
1 pkg. instant lemon pudding/pie filling</div>
<div class="MsoNormal">
½ cup oil (I generally use canola oil)</div>
<div class="MsoNormal">
1 cup cold water</div>
<div class="MsoNormal">
4 eggs</div>
<div class="MsoNormal">
2 Tablespoons poppy seeds</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the glaze:</div>
<div class="MsoNormal">
1 cup confectioners sugar</div>
<div class="MsoNormal">
2 Tablespoons fresh lemon juice</div>
<div class="MsoNormal">
½ teaspoon lemon zest</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI1E6Zv7Sjl92jOWh_SrsnzZ_3eKdLU5w2kJPIZSbzYuahaYSuht7182PpllETJ625J1oToTi_53_XbW2vGToGivQbNNrjE1c9G6rE4LAtqEexchrQG5tgOmo2HtVVsJ9MimuvlxAdnk/s1600/DSC_0019.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI1E6Zv7Sjl92jOWh_SrsnzZ_3eKdLU5w2kJPIZSbzYuahaYSuht7182PpllETJ625J1oToTi_53_XbW2vGToGivQbNNrjE1c9G6rE4LAtqEexchrQG5tgOmo2HtVVsJ9MimuvlxAdnk/s320/DSC_0019.jpg" width="320" /></a></div>
<div class="MsoNormal">
Blend all ingredients with a mixer, beating 2-3
minutes. Place batter in a greased
and lightly floured tube pan or deep Bundt pan, and bake at 350° for 45-50
minutes. The cake is done when the
top springs back when lightly touched.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6eoyX-jKiRuBO-xOxRUmCNv7g95c0BGP-p7MvQqfm0Rk2uNUh-tbhhqixC1BDhHFRjVz8hA-g4LYlYEm1pT40a9XzXzlzKfdYAfeT9QhNy3xtcHcKr1cbSzn3VSsZMMouF8uEU_ceXw/s1600/DSC_0038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6eoyX-jKiRuBO-xOxRUmCNv7g95c0BGP-p7MvQqfm0Rk2uNUh-tbhhqixC1BDhHFRjVz8hA-g4LYlYEm1pT40a9XzXzlzKfdYAfeT9QhNy3xtcHcKr1cbSzn3VSsZMMouF8uEU_ceXw/s320/DSC_0038.JPG" width="320" /></a></div>
<div class="MsoNormal">
Cool the cake, right-side-up for 25 minutes, then invert on
your serving plate. Allow the cake
to completely cool before glazing.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Blend the icing ingredients in a small bowl and drizzle over
the cake.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
NOTE: Do not
mix the cake batter for more than three minutes! I’ve made this cake about a dozen times and the last time I
made it left the mixer run for about ten minutes. After it had been in the oven for about 20 minutes, I was
amazed to see smoke coming from the oven.
This was what I found on the bottom of the oven:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAz0Wq5LjaWzJqTVrqbj_MSiM-8ja-m4fdoVZA47L8xjTd9PwdqtdP-jeaG9Xc9C61aXlCQverrgGSnMwSoIZ8rojvQ2NZPPIyjpuPfWDRjYD1mbKdW9Qdj-xkJxqG9gzgaQ9DnJbnAA/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAz0Wq5LjaWzJqTVrqbj_MSiM-8ja-m4fdoVZA47L8xjTd9PwdqtdP-jeaG9Xc9C61aXlCQverrgGSnMwSoIZ8rojvQ2NZPPIyjpuPfWDRjYD1mbKdW9Qdj-xkJxqG9gzgaQ9DnJbnAA/s320/DSC_0037.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The cake had expanded beyond its
“borders” and the batter was coming through the tube in the center of the
pan! By the way, this “oven
muffin” was just as tasty as the cake…except for the burnt parts.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
ORANGE POUND CAKE</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtnlEtNSZIUPKilaU7L9_16ojbFQt0tS86B-E2I85DhF514wbqYfHHVH12s2zAaMUJuBrL2CrVSHykNGiaEpZetBDlsxNNTT2MvmrV0T2rHxIpfJ_Vb3Xtmn-elTHZ5uJ2DwzUDJSow4/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtnlEtNSZIUPKilaU7L9_16ojbFQt0tS86B-E2I85DhF514wbqYfHHVH12s2zAaMUJuBrL2CrVSHykNGiaEpZetBDlsxNNTT2MvmrV0T2rHxIpfJ_Vb3Xtmn-elTHZ5uJ2DwzUDJSow4/s400/DSC_0015.JPG" width="400" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 box orange cake mix</div>
<div class="MsoNormal">
1 pkg. lemon instant pudding/pie filling</div>
<div class="MsoNormal">
½ cup oil ( I generally use canola oil)</div>
<div class="MsoNormal">
1 cup cold water</div>
<div class="MsoNormal">
4 eggs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the glaze:</div>
<div class="MsoNormal">
1 cup confectioner’s sugar</div>
<div class="MsoNormal">
½ teaspoon orange extract</div>
<div class="MsoNormal">
5½ teaspoons
water or orange juice</div>
<div class="MsoNormal">
½ teaspoon orange zest</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
(Same as the first cake) Blend all ingredients with a mixer, beating 2-3
minutes. Place batter in a greased
and lightly floured tube pan or deep Bundt pan, and bake at 350° for 45-50
minutes. The cake is done when the
top springs back when lightly touched.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cool the cake, right-side-up for 25 minutes, then invert on
your serving plate. Allow the cake
to completely cool before glazing.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Blend the icing ingredients in a small bowl and drizzle over
the cake.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy!</div>Dave Willauerhttp://www.blogger.com/profile/08191778288821479187noreply@blogger.com0