tag:blogger.com,1999:blog-64094637491511510242024-03-14T01:29:09.353-04:00Foundations - A CookbookFOUNDATIONS - A COOKBOOKCamella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-6409463749151151024.post-87426018543758006672015-06-21T23:10:00.001-04:002015-08-29T22:49:27.845-04:00Farmers Market at Elko SC<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-TfGr8x4_QMM/VYd8lL6gZqI/AAAAAAAAGcc/fAugEOU1lBc/s640/blogger-image-864226396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br><img border="0" src="https://lh3.googleusercontent.com/-TfGr8x4_QMM/VYd8lL6gZqI/AAAAAAAAGcc/fAugEOU1lBc/s640/blogger-image-864226396.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Under the watchful eye of its director Jeanne Johnson this little farmers market has a lot to offer.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">From fresh eggs and local produce to Goats Milk Soap handmade by Jeanne herself.</div><div class="separator" style="clear: both;"><br></div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-49364987654809805652015-06-07T20:04:00.001-04:002015-06-07T21:14:54.972-04:00My Dilly Day Is Done<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-bD7Po8OlarU/VXTcDJ6YpuI/AAAAAAAAGbY/licIBov55cY/s640/blogger-image-1983942520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-bD7Po8OlarU/VXTcDJ6YpuI/AAAAAAAAGbY/licIBov55cY/s640/blogger-image-1983942520.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Between my garden and the local Farmers market I ended up having over 10 pounds of green beans to process today.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Most of those I quickly blanched and frozen, but I saved a few to pickle.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Picked beans are something I've never tried but I just love Dill so I gave it a try.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2 1/2 cups white vinegar </div><div class="separator" style="clear: both;">2 1/2 cups water</div><div class="separator" style="clear: both;">1/4 cup pickling salt</div><div class="separator" style="clear: both;">2 tsp Dill Seed</div><div class="separator" style="clear: both;">2 tsp Dried Dill Weed</div><div class="separator" style="clear: both;">4 cloves Garlic (optional)</div><div class="separator" style="clear: both;">2 pounds fresh Green Beans</div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4 pint jars</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Trim beans to fit in jars and put them into jars.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Place all other ingredients in a small pot and bring to boil. Remove garlic. PoUr brine over beans and then wipe and cap jars.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Process in boiling water bath for 10 minutes or keep in refrigerator for 3 weeks.</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-67343840401421467202015-05-21T23:40:00.001-04:002015-09-18T22:24:26.950-04:00A Few of My Favorite Things<div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-UZb5iq-dESU/VV6lN7G0MGI/AAAAAAAAGZo/ArTAo_wQz80/s640/blogger-image--1166300776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UZb5iq-dESU/VV6lN7G0MGI/AAAAAAAAGZo/ArTAo_wQz80/s640/blogger-image--1166300776.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="item b-b" style="margin-bottom: 10px;"><div id="zlrecipe-title" itemprop="name" class="b-b h-1 strong" style="font-weight: bold; margin-bottom: 10px;"><span style="background-color: rgba(255, 255, 255, 0);">Rosemary Chicken with roasted Lemons</span></div></div><div class="zlmeta zlclear" style="clear: both;"><div class="fl-l width-50" style="float: left; width: 360px;"></div><div class="fl-l width-50" style="float: left; width: 360px;"><p id="zlrecipe-yield" style="clear: both; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Yield: <span itemprop="recipeYield">4 servings</span></span></p></div><div class="zlclear" style="clear: both;"></div></div><div class="img-desc-wrap"><div id="zlrecipe-summary" itemprop="description" style="font-style: italic;"><p class="summary italic" style="clear: both; margin: 10px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Serve the chicken on a platter over arugula greens.</span></p></div></div><p id="zlrecipe-ingredients" class="h-4 strong" style="clear: both; margin: 10px 0px; font-weight: bold;"><span style="background-color: rgba(255, 255, 255, 0);">Ingredients</span></p><ol id="zlrecipe-ingredients-list"><li id="zlrecipe-ingredient-0" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">4 skin-on boneless chicken breasts, about 6 ounces each</span></li><li id="zlrecipe-ingredient-1" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">1 ½ teaspoons kosher salt</span></li><li id="zlrecipe-ingredient-2" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">2 lemons, cut in half</span></li><li id="zlrecipe-ingredient-3" class="ingredient" itemprop="ingredients"><span style="background-color: rgba(255, 255, 255, 0);">A few sprigs rosemary</span></li><li id="zlrecipe-ingredient-4" class="ingredient" itemprop="ingredients"></li></ol><p id="zlrecipe-instructions" class="h-4 strong" style="clear: both; margin: 10px 0px; font-weight: bold;"><span style="background-color: rgba(255, 255, 255, 0);">Instructions</span></p><ol id="zlrecipe-instructions-list" class="instructions"><li id="zlrecipe-instruction-0" class="instruction" itemprop="recipeInstructions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">Put the chicken breasts on a rimmed baking sheet – I use a 13 x 9 inch quarter sheet pan - and drizzle with some olive oil. Turn the chicken over to coat on both sides with the oil. </span></li><li id="zlrecipe-instruction-1" class="instruction" itemprop="recipeInstructions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">Season the chicken on both sides with the salt. Let the chicken sit at room temperature 25 minutes, skin-side up. Strip the rosemary leaves from their branches and chop finely; scatter over the top of the breasts and rub into the skin. Arrange the lemon halves flesh side down around the chicken.</span></li><li id="zlrecipe-instruction-2" class="instruction" itemprop="recipeInstructions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">Meanwhile, heat the oven to 400 degrees. </span></li><li id="zlrecipe-instruction-3" class="instruction" itemprop="recipeInstructions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">Roast chicken 12 minutes; baste with some of the pan juices. Crank up the oven temperature to 475 degrees and roast and additional 15 minutes, until the skin is golden brown and the pan juices are bubbling and dark brown. If your breasts are larger than 6 ounces they might need a few minutes more. Don’t overcook! (please).</span></li><li id="zlrecipe-instruction-4" class="instruction" itemprop="recipeInstructions" style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="background-color: rgba(255, 255, 255, 0);">Let the chicken rest about 5 minutes. Transfer to a serving plate and squeeze the lemons over the chicken (one half per breast). Add a teaspoon of water to the baking sheet if necessary and scrape up the pan juices. Pour over the chicken and serve.</span></li></ol></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Gd8xWGLOsZA/VV6lNELC-vI/AAAAAAAAGZg/RbpJFIYl_8A/s640/blogger-image--1550591011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Gd8xWGLOsZA/VV6lNELC-vI/AAAAAAAAGZg/RbpJFIYl_8A/s640/blogger-image--1550591011.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div>Stuffed Baguette </div><div><br></div><div> I used my homemade Pimento Cheese in the above photo, but this filling is delicious!</div><div><br></div><div><br></div><div><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; border: 0px; word-wrap: break-word;"><strong style="box-sizing: border-box; margin-bottom: 0px; background-color: rgba(255, 255, 255, 0);">Ingredients:</strong></p><ul style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; box-sizing: border-box; margin-bottom: 1em; margin-left: 1.5em; padding: 0px; border: 0px; list-style-position: initial; list-style-image: initial; word-wrap: break-word;"><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Baguette about 14-inch long</span></li></ul><ul style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; box-sizing: border-box; margin-bottom: 1em; margin-left: 1.5em; padding: 0px; border: 0px; list-style-position: initial; list-style-image: initial; word-wrap: break-word;"><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">8 oz cream cheese, at room temperature</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">4 oz fresh goat cheese</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">1 large garlic clove, minced</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">½ cup finely chopped red bell pepper (about 1 medium)</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">½ cup finely chopped sun dried tomatoes in olive oil</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">2 oz finely chopped spicy salami</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">About 2 tbsp minced Italian parsley</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">About 1 tsp minced fresh thyme</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Freshly ground black pepper</span></li><li style="box-sizing: border-box; margin: 0.5em 0px 0px; padding: 0px; border: 0px; text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">Salt to taste (very unlikely since there’re plenty of salty ingredients)</span></li></ul><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; border: 0px; word-wrap: break-word;"><strong style="box-sizing: border-box; margin-bottom: 0px; background-color: rgba(255, 255, 255, 0);">Preparation:</strong></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; border: 0px; word-wrap: break-word;"><span style="background-color: rgba(255, 255, 255, 0);">Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.</span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; border: 0px; word-wrap: break-word;"><span style="background-color: rgba(255, 255, 255, 0);">Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.</span></p><p style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress; box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; border: 0px; word-wrap: break-word;"><span style="background-color: rgba(255, 255, 255, 0);">Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.</span></p></div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-6892241534425816922015-05-21T23:01:00.001-04:002015-05-21T23:01:44.688-04:00Basil Lime Chicken<ul id="zlrecipe-ingredients-list" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em; padding: 0px 0px 0px 2.4em; border: 0px; vertical-align: baseline; list-style: none;"><li class="ingredient" id="zlrecipe-ingredient-0" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-nbgKnhjtDFc/VV6cFp4RwcI/AAAAAAAAGZQ/m095OrLoG6s/s640/blogger-image--402989484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-nbgKnhjtDFc/VV6cFp4RwcI/AAAAAAAAGZQ/m095OrLoG6s/s640/blogger-image--402989484.jpg"></a></div><br></span></li><li class="ingredient" id="zlrecipe-ingredient-0" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></li><li class="ingredient" id="zlrecipe-ingredient-0" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 Limes (juice and zest) Divided </span></li><li class="ingredient" id="zlrecipe-ingredient-0" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1lime sliced</span></li><li class="ingredient" id="zlrecipe-ingredient-1" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 T Olive Oil</span></li><li class="ingredient" id="zlrecipe-ingredient-2" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 Cup Extra Virgin Olive Oil </span></li><li class="ingredient" id="zlrecipe-ingredient-4" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 T Worcestershire Sauce </span></li><li class="ingredient" id="zlrecipe-ingredient-5" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 T Soy Sauce</span></li><li class="ingredient" id="zlrecipe-ingredient-7" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 Cloves Garlic Minced Divided </span></li><li class="ingredient" id="zlrecipe-ingredient-8" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 T Chopped Basil</span></li><li class="ingredient" id="zlrecipe-ingredient-9" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Salt and Pepper to taste </span></li><li class="ingredient" id="zlrecipe-ingredient-10" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: none;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 lbs Chicken Breasts</span></li></ul><p class="h-4 strong" id="zlrecipe-instructions" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto;"> </span></p><p class="h-4 strong" id="zlrecipe-instructions" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant: inherit; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-weight: normal;">Combine the zest and juice of 2 limes, Olive Oil, Worcestershire, Soy, 2 garlic cloves salt and pepper and mix well.</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant: inherit; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-weight: normal;"> </span></p><p class="h-4 strong" id="zlrecipe-instructions" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="font-style: inherit; font-variant: inherit; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-weight: normal;">Place chicken in a large ziplock bag and pour the marinade over the chicken and marinate for 1 hour.</span><span style="font-style: inherit; font-variant: inherit; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-weight: normal;"> </span></p><p class="h-4 strong" id="zlrecipe-instructions" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant: inherit; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-weight: normal;">Preheat grill and place </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant: inherit; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-weight: normal;">chicken on grill and grill for 7 minutes, flip over and cook until done.</span></p><p class="h-4 strong" id="zlrecipe-instructions" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="font-style: inherit; font-variant: inherit; font-weight: normal; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">May also be cooked under the oven broiler for the same amount of time.</span></p><p class="h-4 strong" id="zlrecipe-instructions" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="font-style: inherit; font-variant: inherit; font-weight: normal; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I have cooked this on the stove top, browning chicken then adding basil and lime slices and finishing it off in a 400 degree oven until chicken is done.</span></p><p class="h-4 strong" id="zlrecipe-instructions" style="text-shadow: none; box-shadow: none; -webkit-box-shadow: none; margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="font-style: inherit; font-variant: inherit; font-weight: normal; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></p>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-32790516191747189732015-05-20T23:06:00.001-04:002015-05-20T23:06:52.912-04:00Rosemary Butter<br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-NCa2FcY2hNM/VV1Ly-0-Z4I/AAAAAAAAGY4/v-LPn0NerUA/s640/blogger-image--1933797416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-NCa2FcY2hNM/VV1Ly-0-Z4I/AAAAAAAAGY4/v-LPn0NerUA/s640/blogger-image--1933797416.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Unsalted Butter</div><div class="separator" style="clear: both;">Fresh Rosemary</div><div class="separator" style="clear: both;">Ice cube tray, mini muffin pan or butter molds.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For every stick of butter you will need 2 tablespoons of finely minced Rosemary.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Bring butter to room temperature, place in mixer, add Rosemary and mix well.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Scoop into ice cube tray of other container and place in freezer until firm.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">May be frozen in airtight container for several months.</div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-22215221334462502732015-05-20T22:49:00.001-04:002015-05-20T22:49:33.048-04:00Summer Melon Berry Salad<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-yGD6Nwl2S9E/VV1HuthpiyI/AAAAAAAAGYs/cksWz8OSnsE/s640/blogger-image--1220054486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br><img border="0" src="https://lh3.googleusercontent.com/-yGD6Nwl2S9E/VV1HuthpiyI/AAAAAAAAGYs/cksWz8OSnsE/s640/blogger-image--1220054486.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3 cups cubed watermelon</div><div class="separator" style="clear: both;">1 1/2 cups Blackberries </div><div class="separator" style="clear: both;">2 Tablespoons fresh chopped Mint</div><div class="separator" style="clear: both;">Juice of one Lime</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Gently toss all together, chill and serve.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-85319448800480966852015-05-20T19:56:00.001-04:002015-05-20T19:56:33.955-04:00Chocolate Covered Cherries<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-twfs13ZvWQM/VV0fGhAMf7I/AAAAAAAAGYM/KVxu5bNITCk/s640/blogger-image--1251018886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-kkvybBQRT9s/VV0fHzfO-eI/AAAAAAAAGYU/z7TVxI4fKSI/s640/blogger-image-70808621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-kkvybBQRT9s/VV0fHzfO-eI/AAAAAAAAGYU/z7TVxI4fKSI/s640/blogger-image-70808621.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div>This past Christmas, my friend Marie came over with her mom's recipe for Chocolte Covered Cherries.<div><br></div><div>A favorite of my husband's I was eager to learn to make this sweet treat.</div><div><br></div><div>They are simple, easy to make and were a huge hit. I ended up making two more batches and used the same recipe minus the cherries to make homemade Coconut Candy Bar Bites by adding a cup of coconut to the mixture.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-OXapH6vAZ2c/VV0fFt_qgUI/AAAAAAAAGYE/nV2tJg1umog/s640/blogger-image--1048298833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-OXapH6vAZ2c/VV0fFt_qgUI/AAAAAAAAGYE/nV2tJg1umog/s640/blogger-image--1048298833.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Sy4Y9pnu8Vw/VV0fJSUOgYI/AAAAAAAAGYc/UOjcjyWW-RY/s640/blogger-image--1155975007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Sy4Y9pnu8Vw/VV0fJSUOgYI/AAAAAAAAGYc/UOjcjyWW-RY/s640/blogger-image--1155975007.jpg"></a></div><br></div><br><div class="separator" style="clear: both;"><br></div></div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-31033168198663687992013-09-27T17:31:00.002-04:002013-09-27T17:31:23.443-04:00Cheese on the Go<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_dyYsxUbn-s/UkX4woQHM-I/AAAAAAAABwM/lOxW9isnX-k/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-_dyYsxUbn-s/UkX4woQHM-I/AAAAAAAABwM/lOxW9isnX-k/s320/photo.JPG" width="320" /></a></div>
<br />
<br />
<br />
I can't rave enough about this little cooler for cheese sticks that Sargento Cheese has come out with! I received mine free with a package from Influenster.com<br />
<br />
Now anyone who knows us here at our house knows that we just love Cheese!!! Althea, my granddaughter loves cheese and is as close to a vegetarian as anyone in our family has ever been. While she may eat a small bit of turkey or chicken we depend upon cheese and nuts to provide her with her protein.<br />
<br />
I love Sargento cheese sticks as they come in various flavors and keeping her interested in her food is important. We also buy the sliced cheese as well and Althea's favorite is Muenster although she calls it Monster.<br />
<br />
Cheese is so versatile, not only in how you use it but in the flavors and textures it comes in. I love a crisp apple and a few cubes of cheese for a snack, and so does Althea. Grilled Cheese, yes please! And don't get me started on Macaroni and Cheese, I could write a book on the various recipes I have tried. My mother loved for me to make my homemade cheese sauce and I believe I will sit down this weekend and dedicate an entire blog to it and some of my mother uses for cheese.<br />
<br />
So to Influenster.com and Sargento I must say thank you for the little snack cooler, I only have one question... where might I purchase a few more?Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-44051425370882684432013-02-06T20:38:00.000-05:002013-02-06T20:38:09.157-05:00Punting, Passing and Pickled Shrimp!I can't remember the last time my husband of 33 years asked me to make a special meal. He has always been content to eat what was before him regardless of how it looked or tasted; even the 10 alarm Chili I made decades ago.<br />
<br />
But recently he decided to stay home one more night (yep he travels) and then told me he was going to watch The Super Bowl and maybe we could have junk for supper. Now junk suppers around here can be anything but they normally consist of finger foods or nibbles such as wings, sliders, etc.<br />
<br />
Here I was thinking he was really missing me when what he was really missing or was afraid of missing was a dang football game and some good grub...<br />
<br />
Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-67306134383548142012012-09-12T22:04:00.002-04:002012-09-12T22:05:31.670-04:00Taste of Summer - Berry Good Memories<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-iroIL0OBIKw/TWLODJMBA_I/AAAAAAAAAo8/eb8ahnL85Wo/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-iroIL0OBIKw/TWLODJMBA_I/AAAAAAAAAo8/eb8ahnL85Wo/s400/023.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
I love berries; although I am allergic to Strawberries I have embraced the humble Blackberry as a replacement and use them often to make shortcakes, cobblers, etc. I also love Blueberries and would almost drive to Maine for a case of the small local berries I enjoyed eating there so many years ago. <br />
<br />
I first fell in love with Blueberries picking them in Aunt Hazel's orchard when I was a child and we cousins would sneak warm berries right off the vine. That and taking a bite of the first apples from her trees are treasured memories.<br />
<br />
My mother actually introduced me to picking berries and we spent many a day traveling to Allendale County to a small orchard to pick blueberries for a number of years. We took my daughters and while they sometimes picked they most often sat in the car and watched... last year that changed when we girls went on our first berry picking trip in years... Beth, Dorie, Becki, Althea and I drove back country roads to a small farm in Aiken County, SC and picked blueberries for the first time in years... this morning as I began the prepartion of Sunday Dinner, I thought about those berries in the freezer just waiting to be cooked and as I grabbed a container from the feezer I saw a container of blackberries as well hidden in the back (as they are the last).<br />
<br />
Pulling a cookbook down I turned to my favorite muffin recipe and began the blending of basic ingreidents, adding my own touches here and there (fresh lemon peel and a dash of Nutmeg) then added both thawed Blueberries and Blackberries to the mix. Lastly I added a squeeze of fresh Lemon juice, stirred the dough, filled the pans and waited for them to bake... the wait was worth it, as was the hot summer day last year picking the berries.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-29495554913950709492012-09-12T22:00:00.002-04:002012-09-12T22:00:22.083-04:00Heirloom Tomato Salad<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Fresh Heirloom Tomatoes</div>
<div style="text-align: center;">
Fresh herbs such as Basil and Oregano</div>
<div style="text-align: center;">
Sea Salt</div>
<div style="text-align: center;">
Coarse Ground Pepper</div>
<div style="text-align: center;">
Olive Oil</div>
<div style="text-align: center;">
Balsamic Vinegar</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_D7HD4N5M2k/UFE86MzTObI/AAAAAAAAA54/oCvlts9EQQQ/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-_D7HD4N5M2k/UFE86MzTObI/AAAAAAAAA54/oCvlts9EQQQ/s400/009.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
Cut up tomatoes into bite size pieces.</div>
<div class="separator" style="clear: both; text-align: center;">
Chop or tear herbs and mix with tomatoes.</div>
<div class="separator" style="clear: both; text-align: center;">
Sprinkle with salt and pepper.</div>
<div class="separator" style="clear: both; text-align: center;">
Drizzle with oil and vinegar.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-54562364863252783072011-05-08T23:33:00.001-04:002011-05-09T15:36:42.057-04:00GRANNY'S ZUCCHINI BREAD2 cups sugar<br />
3 eggs<br />
1 cup oil<br />
2 tsp vanilla<br />
<br />
1 8oz can of crushed Pineapple<br />
2 cups shredded Zucchini<br />
3 cups All Purpose Flour<br />
1 tsp salt<br />
1 1/2 tsp Baking soda<br />
1 1/2 tsp Cinnamon<br />
1 cup chopped Dates, Raisins or Cranberries * (optional)<br />
<br />
Beat eggs, oil, sugar and vanilla until thickened; stir in remaining ingredients mixing well. Beat eggs, oil, sugar and vanilla until thick. <br />
<br />
Pour into 2 greased 9x5 loaf pans and bake 1 hour at 350 degrees. Bread is done with a toothpick poked into center comes out clean.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com1tag:blogger.com,1999:blog-6409463749151151024.post-12789838576571317352011-05-08T23:26:00.002-04:002011-05-09T14:05:22.571-04:00Zucchini Bread - Lost and Found<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EuYI0S7gmDA/TcdevOGKjjI/AAAAAAAAAxE/Upjxu1-ijOk/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" j8="true" src="http://2.bp.blogspot.com/-EuYI0S7gmDA/TcdevOGKjjI/AAAAAAAAAxE/Upjxu1-ijOk/s320/photo.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Today while enjoying a lunch with the girls (daughters Beth and Becki and grands, Dorie and Althea) for Mother's Day Beth asked about my mom's Zucchini Bread Recipe and the search began...<br />
<br />
I found a recipe for Zucchini Bars (really good) and various other concoctions including a CHOCOLATE Chewy Cake recipe - note to self - MUST try this... but no Zucchini Bread recipe. I knew I had, I had just looked at it but the more I searched through my file and the wood box that hold various recipes and small cook books and even the shelf of the some 50 or so cookbooks I have on display, Nada, Zip, Zero.<br />
<br />
Tonight as I settle down to jump on the laptop and get ready for bed, I looked one more time and found it within 5 minutes! So Beth, all is not lost and neither is the recipe which is written on a once beautiful recipe card printed in 1979.<br />
<br />
It holds not only stains from countless uses, but the wonderful handwriting of my mother - I remember when she and dad got this recipe though not its origins. Daddy had retired and was battling boredom and then cancer but he had planted a row of Zucchini never imaging the yield and they did not want to waste it... so they picked it and what they did not freeze they made into bread and gave it away and froze it as well.<br />
<br />
During my search I also found a Zucchini - Cheese Bread that I tried years ago and had good results from. Both recipes are being added to blog and with Summer upon us I suggest that you take time to make at least one batch of this bread... it's worth it, I promise.<br />
<br />
I also want to share with you a Facebook and Etsy Store that deals with vintage cookbooks (a passion of mine). If you love to cook, or collect this is a wonderful resource:<br />
<br />
Vintage Cookbooks<br />
<a href="http://www.facebook.com/#!/VintageCookbooks">http://www.facebook.com/#!/VintageCookbooks</a><br />
<a href="http://www.etsy.com/shop/CookbookMaven?utm_source=Facebook&utm_medium=App_Seller&utm_content=shops&utm_campaign=fb_seller_shop2">http://www.etsy.com/shop/CookbookMaven?utm_source=Facebook&utm_medium=App_Seller&utm_content=shops&utm_campaign=fb_seller_shop2</a><br />
<br />
Drop by and tell them Camella sent you!Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-5081362911520803762011-03-23T14:33:00.000-04:002011-03-23T14:33:05.716-04:00Orange Marmalade and Irish Whiskey Glazed Corned Beef<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-tRGbe4zgZCs/TYo8uLOWP-I/AAAAAAAAAsk/1bX4FdRzLdc/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://lh5.googleusercontent.com/-tRGbe4zgZCs/TYo8uLOWP-I/AAAAAAAAAsk/1bX4FdRzLdc/s400/028.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I found this recipe using Epicurious on my cell phone and I am so glad that I did. I have not been a huge fan of corned beef in the past although I do like my homemade corned beef hash, but this recipe was wonderful. I even ate leftovers the next day on a sandwich. The recipe originally appeared in a 2006 Bon Appéti Magazine.<br />
<br />
<br />
<br />
Nonstick vegetable oil spray<br />
1 cup sweet orange marmalade<br />
1/2 cup Irish whiskey<br />
1/8 teaspoon ground nutmeg<br />
1 tablespoon Dijon mustard plus more for serving<br />
1 2- to 2 1/4-pound piece lean fully cooked corned beef<br />
12 carrots, peeled, halved lengthwise<br />
<br />
I bought and cooked my corned beef the day before using the seasoning package that came with it. I also used Jameson Irish Whiskey. <br />
<br />
Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard. <br />
<br />
Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard. <br />
<br />
I served this with Champ (mashed potatoes with chives) and Buttered Steamed Cabbage.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-24473729917725469182011-02-21T15:42:00.000-05:002011-02-21T15:42:29.737-05:00SUMMER BERRY MUFFINS<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iroIL0OBIKw/TWLODJMBA_I/AAAAAAAAAo8/eb8ahnL85Wo/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" j6="true" src="http://1.bp.blogspot.com/-iroIL0OBIKw/TWLODJMBA_I/AAAAAAAAAo8/eb8ahnL85Wo/s400/023.JPG" width="400" /></a></div><br />
<br />
<span style="font-size: large;">Basic Muffin Recipe</span><br />
<br />
<br />
Preheat oven to 400 degrees<br />
2 cups all purpose flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
<br />
Whisk these together in a bowl.<br />
<br />
2 large eggs<br />
1 cup milk<br />
2/3 cup sugar<br />
6 tablespoons vegetable oil<br />
1 tsp vanilla<br />
<br />
In a separate bowl, whisk these together, then add the flour mixture and fold into until the dry ingredients are moist. Do not over mix, batter should be lumpy.<br />
<br />
Spray muffin pan or use liners Fill each cup evenly (should make 12) and bake until toothpick inserted comes out clean – 12 to 15 minutes. If you are adding fruit then allow a few extra minutes. Let cool 2 to 3 minutes, serve as soon as possible.<br />
<br />
<br />
<span style="font-size: large;">Summer Fruit Variation</span><br />
<br />
1 1/2 cup Blackberries, Blueberries, Raspberries or mixed.<br />
Zest of 1 Lemon<br />
1/4 teaspoon Nutmeg<br />
2 Tablespoons all purpose flour<br />
1/2 teaspoon Lemon juice<br />
<br />
Mix first four ingredients, and then fold into batter along with the Lemon juice.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com3tag:blogger.com,1999:blog-6409463749151151024.post-65097181356012542892011-02-08T22:36:00.001-05:002011-02-08T22:42:26.290-05:00A Kitchen Redo<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Making a few simple changes to your kitchen area can not only make the job of cooking easier but a lot more enjoyable as well.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;"></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">For less than $150, I helped my daughter-in-law refurbish her kitchen table and sideboard with new paint and hardware; we also freshened up the room with store bought flowers, a few items from a resale store and by mixing in items she already had.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVIK6LaRmFI/AAAAAAAAAoE/svYXMt9j_lc/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVIK6LaRmFI/AAAAAAAAAoE/svYXMt9j_lc/s400/018.JPG" width="300" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Q-hdb6SN7d8/TVILKi1IR1I/AAAAAAAAAoQ/yYrQORdW32M/s1600/044.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="http://4.bp.blogspot.com/_Q-hdb6SN7d8/TVILKi1IR1I/AAAAAAAAAoQ/yYrQORdW32M/s400/044.JPG" width="300" /></a><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVILFq6-l6I/AAAAAAAAAoM/0ORvdw3g9GM/s1600/035.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="400" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVILFq6-l6I/AAAAAAAAAoM/0ORvdw3g9GM/s400/035.JPG" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">The results were new, bold and clean. She still had her Granny’s kitchen furniture but had but her own mark on it. We accomplished this task in 3 short days; paint $50, flowers $12, picture $2, shelf $2, lamp $20, bowl of apples $20, new kitchen Priceless!</span></div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-51670041216735471622011-02-07T20:53:00.004-05:002011-02-07T20:58:50.482-05:00A Taste Of: Dothan AL<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCf_JqANII/AAAAAAAAAmQ/73dD4JodlHQ/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCf_JqANII/AAAAAAAAAmQ/73dD4JodlHQ/s400/021.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> 151 North Foster Street</div><div style="text-align: center;">Dothan, AL</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">334-792-6465 </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://riverniledothan.blogspot.com/">http://riverniledothan.blogspot.com/</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">11-3 Monday - Saturday</div><br />
<div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">River Nile</span> has been one of my favorite places to eat since I first visited four years ago… they make some of the best soup I have eaten in my 50+ years and the new addition of cupcakes makes it even more appealing.</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCgENpgKkI/AAAAAAAAAmY/olp-EIZ77LA/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="239" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCgENpgKkI/AAAAAAAAAmY/olp-EIZ77LA/s320/025.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Peanutbutter Fudge Cupcake</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">A trip to Dothan would not be complete without a visit to see Katie and staff and to sample the soup of the day and something a little extra. One of the best recipes I have ever tried was shared with me by Katie and it is for the Rosemary Lemonade that my family has grown to love. I have made this beverage by the pitcher and for a crowd and it’s always a welcome addition on a warm summer day.<br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Rosemary Lemonade</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCgBEyPZhI/AAAAAAAAAmU/NTVJThCTTKk/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCgBEyPZhI/AAAAAAAAAmU/NTVJThCTTKk/s320/024.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">My attempt at Rosemary Lemonade</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups freshly squeezed lemon juice </div>Zest from 2 squeezed lemons <br />
2 sprigs of rosemary, at least 3 inches long <br />
Pinch salt <br />
8 cups water <br />
<br />
<div style="text-align: justify;">Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCgLwtljyI/AAAAAAAAAmg/koJHM0wchs0/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TVCgLwtljyI/AAAAAAAAAmg/koJHM0wchs0/s320/033.JPG" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Flowers in the courtyard at River Nile</div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-34044934092992092682011-02-07T11:41:00.001-05:002011-02-07T11:43:36.476-05:00Pimento Cheeseburger Sliders<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Q-hdb6SN7d8/TVAgmaw5wlI/AAAAAAAAAmM/G00el5BnFIE/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="528" src="http://4.bp.blogspot.com/_Q-hdb6SN7d8/TVAgmaw5wlI/AAAAAAAAAmM/G00el5BnFIE/s640/003.JPG" width="640" /></a></div><br />
Pimento Cheese (I used a local brand Palmetto Cheese)<br />
5 pounds ground chuck<br />
1 tsp Emeril’s Original Essence<br />
Small rolls or buns<br />
<br />
Mix the Emeril’s Essence with the 5 pounds of burgers, shape burgers to desired size and thickness. Grill or cook on griddle indoors. While cooking burgers place rolls in a preheated oven at 350 degrees until warmed.<br />
<br />
Place tablespoon of Pimento Cheese on top bun and then place hot burger on Pimento Cheese. Garnish with desired condiments.<br />
<br />
Makes between 25 and 30 burgers.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-29467849506731973292011-01-12T23:53:00.001-05:002011-01-23T17:57:16.220-05:00Organic Dutch Baby German Pancake Mix<em><span style="font-size: x-small;">Also known as a German pancake, a Dutch baby is a cross between a pancake, soufflé and omelette. Making an impressive presentation at a casual brunch, the pancake can be served simply with a sprinkle of lemon juice and confectioners' sugar or topped with a fan of apple slices and drizzled with maple syrup. A Williams-Sonoma exclusive</span></em><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Q-hdb6SN7d8/TS6EkCoTnjI/AAAAAAAAAlA/v5ofh_RrA78/s1600/img47m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="http://2.bp.blogspot.com/_Q-hdb6SN7d8/TS6EkCoTnjI/AAAAAAAAAlA/v5ofh_RrA78/s200/img47m.jpg" width="200" /></a></div><br />
I picked up a canister of this mix while Christmas shopping last fall and decided to try it out over the holidays. It became a quick addition to our Christmas morning breakfast after the first bite of this wonderful concoction called a Dutch Baby.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TS6E4HHgGHI/AAAAAAAAAlE/BfpulBEidPk/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" n4="true" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TS6E4HHgGHI/AAAAAAAAAlE/BfpulBEidPk/s400/052.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
I found the directions and process of mixing and baking this product very easy and believe that even a learning cook could master this with dish with ease. Just last week I jumped out of bed and whipped one up on the fly and it was just as good as the first time, and equally welcomed by my family. I served it with warm Maple syrup both times, but am looking forward to trying it with the lemon juice or apples!<br />
<br />
<br />
I would rate this product 5 star for its ease of use, its taste and cost. I purchased it Williams-Sonoma in Augusta GA for 9.50. Those of you who don’t have a store in the area it is available online at http://www.williams-sonoma.com/products/organic-dutch-baby-german-pancake-mix/Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-38843215760784840032011-01-12T23:36:00.000-05:002011-01-12T23:36:42.514-05:00Made From Mixes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Q-hdb6SN7d8/TS6BSJzEo3I/AAAAAAAAAk0/nlRoYEsLSQQ/s1600/blue.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="http://2.bp.blogspot.com/_Q-hdb6SN7d8/TS6BSJzEo3I/AAAAAAAAAk0/nlRoYEsLSQQ/s320/blue.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
As a busy grandmother and housewife I sometimes rely on mixes to help me out with meal planning. I love the Food Network show Semi-Homemade with Sandra Lee and have bought my daughter and I several of her cookbooks.<br />
<br />
<br />
Once a month I am going to highlight a product that I have found to be a lifesaver in the kitchen and will rate it on taste, value and how easy it is to use. I will be using a 5 star rating system, 5 stars being the highest and 1 star being the lowest. I will also include where the product is sold and how much I paid for it.<br />
<br />
I will include a photo of the finished product and one of the product containers (box, can, etc). I hope you enjoy this new part of my cooking blog and look forward to your comments.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-46478516634593677482010-10-21T23:19:00.002-04:002010-10-22T12:36:38.424-04:00PEPPERMINT BARK<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TMEAMaT-T-I/AAAAAAAAAhM/vARR4_sAexE/s1600/DSCF0303_025+(2)+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" nx="true" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TMEAMaT-T-I/AAAAAAAAAhM/vARR4_sAexE/s400/DSCF0303_025+(2)+-+Copy.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Peppermint Bark is one of our family traditions; others include lots of Santa's on the tree, </em></div><div class="separator" style="clear: both; text-align: center;"><em>a hidden pickle ornament, French Horns for Becki, Peppermint Sticks </em></div><div class="separator" style="clear: both; text-align: center;"><em> and tinsel put on at the last minute by Frank.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Warning this sweet little treat is addictive, one batch will never make it through the day. It is simple to make and is a wonderful and welcome gift for friends and family alike. It is a must around our house during the holidays and I always make enough to take to friends or our family Christmas.<br />
<br />
<br />
Recipe makes 1 pound of candy.<br />
<br />
2 cups (12 ounce package) White Chocolate Chips<br />
24 hard peppermint candies<br />
<br />
Line baking sheet with wax paper.<br />
<br />
Microwave chips in a medium sized microwave safe bowl on 70 percent power for 1 minute. Stir. If needed heat an additional 10 to 15 seconds, stirring just until the chips are melted.<br />
<br />
Put unwrapped peppermint candies in a food storage bag and seal. Crush candies by using a rolling pin or other heavy object, leaving some pieces a little larger for topping.<br />
<br />
Using a strainer, pour candies through it onto the melted chocolate. Shake to release all the small bits. Reserve larger pieces. <br />
<br />
Stir chocolate and peppermint mixture.<br />
<br />
Spread mixture to desired thickness onto prepared baking sheet and then sprinkle with large pieces of candy. Press lightly. <br />
<br />
Let stand until firm. Break into pieces and store in airtight container at room temperature.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com1tag:blogger.com,1999:blog-6409463749151151024.post-33153050365954473252010-10-21T23:05:00.002-04:002010-10-26T12:54:10.468-04:00BEST EVER CORNBREAD DRESSING<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Q-hdb6SN7d8/TMD_DjQGvAI/AAAAAAAAAhI/doj0Vx99JnY/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="http://3.bp.blogspot.com/_Q-hdb6SN7d8/TMD_DjQGvAI/AAAAAAAAAhI/doj0Vx99JnY/s400/011.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Beauty Berry Bush growing in my sister-in-laws yard... </div><div class="separator" style="clear: both; text-align: center;">can always count on Fall to be around the corner with they begin to show </div><div class="separator" style="clear: both; text-align: center;">their beautiful purple berries.</div><br />
It has taken me years to perfect this recipe. I have borrowed an idea here and there, made my own choices and finally came up with a dressing that I love! <br />
<br />
<br />
Please make it with homemade cornbread made from WHITE cornmeal or cornmeal mix as this is what makes it sooo good. I usually make my cornbread and biscuits the day before to save time.<br />
<br />
4 cups cornbread crumbs<br />
2 cups biscuit crumbs<br />
4 eggs beaten<br />
2 cups chicken broth<br />
1 can cream of chicken soup<br />
1/2 cup celery<br />
1/2 cup onions<br />
1/4 cup butter<br />
2 tsp of sage or poultry seasoning<br />
Salt and pepper to taste<br />
1/2 cup chicken broth<br />
<br />
<br />
Cook onions and celery in butter in skillet. Cool slightly then mix everything but broth in bowl. Slowly add broth a little at a time until combined. Mixture should be very moist but not wet and runny. Pour into a greased baking dish and then slowly pour the remaining broth a little at a time over the top of dressing. You don’t want it to puddle on top just add a little more moisture.<br />
<br />
<br />
Bake at 350 degrees about 35 to 45 minutes until golden brown and firm.<br />
<br />
<a href="http://www.foodista.com/recipe/FM2R8MVK/best-ever-cornbread-dressing" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c44f50 5px solid; border-left: #c44f50 5px solid; border-right: #c44f50 5px solid; border-top: #c44f50 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Best Ever Cornbread Dressing on Foodista"><img alt="Best Ever Cornbread Dressing on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_FM2R8MVK_AAAAAAAA" style="display: none;" /></a>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-77336468243077996462010-10-21T22:57:00.002-04:002010-11-03T01:37:07.185-04:00PUMPKIN ROLL<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TND073JPv2I/AAAAAAAAAh0/ZI6xTW9kXHg/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" nx="true" src="http://1.bp.blogspot.com/_Q-hdb6SN7d8/TND073JPv2I/AAAAAAAAAh0/ZI6xTW9kXHg/s400/050.JPG" width="400" /></a></div><br />
This was one of the first desserts I learned to make after Frank and I were married. I adapted it to my taste and never looked back. It was a favorite of my mothers and a nice change to pumpkin pie.<br />
<br />
3 eggs <br />
1 cup sugar<br />
2/3 cup canned pumpkin<br />
1 tsp lemon juice<br />
3/4 cup self-rising flour<br />
2 tsp ground cinnamon<br />
1 tsp ground ginger<br />
1 tsp ground nutmeg<br />
1 1/4 cups powdered sugar, divided<br />
8 ounces cream cheese, at room temperature<br />
1/4 butter at room temperature<br />
1/2 tsp vanilla extract <br />
<br />
In mixing bowl beat your eggs on high for 5 minutes than gradually add sugar and beat until smooth. Stir in the pumpkin and lemon juice. In separate bowl combine the flour and spice, then add to the pumpkin mixture blending well. Grease and flour a jellyroll pan and line it with waxed paper. Spread the batter evenly in pan. <br />
<br />
<br />
Bake at 375 for 15 minutes or until done. Then turn cake out on a dish towel sprinkled with 1/4 cup of powdered sugar. Remove wax paper and roll cake up in towel. Cool.<br />
<br />
<br />
To make frosting combine the rest of powdered sugar, cream cheese, butter and vanilla beating until smooth. Unroll the cake and spread with icing and roll it up again without the towel and then chill seam side down on serving tray. Makes 12 servings.Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-16786106406423526612010-09-11T17:55:00.000-04:002010-09-11T17:55:47.516-04:00GONE FISHINGI am taking a break for the next several weeks due to medical issues. I will be having surgery to remove part of my colon and then recuperating at home for 6 to 8 weeks so I won't be doing much cooking or blogging but I plan on getting back as soon as possible.<br />
<br />
I look forward to The Fall every year and while I may not be doing much baking I'll leave you with thoughts of warm Cider, fresh Doughnuts (I finally bought a pan and a batter dispenser); Apple Pie, Pumkin Rolls, Carmel Apples and leaves falling....<br />
<br />
CamellaCamella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com0tag:blogger.com,1999:blog-6409463749151151024.post-69027271401832281692010-08-22T20:54:00.000-04:002010-08-22T20:54:17.866-04:00PORCUPINE BALLS<div class="separator" style="clear: both; text-align: center;">Many years ago on one of our trips home to Alabama, my dad's cousin Tootsie made us a meal of Porcupine Balls. My younger brother and I were in awe and fell in love with this simple meal. Decades later we always remembered that special trip, Aunt Tootsie house and her Porcupine Balls.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I attempted to make them a couple of times for my family but was never satisfied, but decided recently to give them a go again and was transported back to my childhood... and Althea loved them.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Q-hdb6SN7d8/THHEJWVe9WI/AAAAAAAAAeM/sUTM1TOzlVs/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://3.bp.blogspot.com/_Q-hdb6SN7d8/THHEJWVe9WI/AAAAAAAAAeM/sUTM1TOzlVs/s320/007.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A few of the simple ingredients that go into Porcupine Balls.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Q-hdb6SN7d8/THHEKW_QySI/AAAAAAAAAeQ/5cj5iRcMd5I/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" ox="true" src="http://3.bp.blogspot.com/_Q-hdb6SN7d8/THHEKW_QySI/AAAAAAAAAeQ/5cj5iRcMd5I/s320/010.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The finished product.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 pound ground chuck or round</div><div class="separator" style="clear: both; text-align: left;">1 cup of converted rice</div><div class="separator" style="clear: both; text-align: left;">1 can condensed tomato soup</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon diced onion</div><div class="separator" style="clear: both; text-align: left;">1 can beef broth</div><div class="separator" style="clear: both; text-align: left;">3 tablespoon Worcestershire sauce</div><div class="separator" style="clear: both; text-align: left;">salt and pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix ground meat, rice, salt and pepper, onion, 1 tablespoon Worcestershire sauce, 3 tablespoons soup and 1/4 to 1/2 cup of beef broth together and form meatballs. Add a small amount of broth at a time so meatballs will not become too soupy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Brown meatballs in oil and drain. Place remainder of soup, broth and Worcestershire sauce back in pan and add meatballs. Add a small amount of water if needed and bring to a boil over medium heat. Reduce heat and simmer 20 minutes until meatballs and rice are cooked through, adding small amounts of water if needed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve over cooked rice or mashed potatoes or by themselves. </div>Camella Blackhttp://www.blogger.com/profile/00394321776828612459noreply@blogger.com1