Monday, December 17, 2012
This is one of those recipes from my Mom and sister where "it's a little of this and a little of that". Hope it works..(let me know if it doesn't)
1 clove garlic
2 large carrots
3/4 red pepper
Cook the above in 3 tbsp of butter (or olive oil)
Add 2-32 oz can of tomatoes to the mixture
Cook-add fresh basil
Cook a few more minutes
Blend with braun (hand blender)
3 tbsp butter
3 tbsp flour
3 c milk (use some cream in this)
Add the white sauce to the tomato. Don't overcook or it could separate. You can add some more cream if you want.
Salt and Pepper to taste.
Eat with homemade croutons.
Saturday, December 8, 2012
1 ¾ - 2 loaves thick sliced bread
8 stalks celery chopped
1 ½ cups butter or margarine, reserve ½ c to spread on top
2 onions chopped and fried
½ cup oxo chicken broth mixture
3 Tablespoons poultry seasoning
¼ tsp garlic salt
¼ - ½ tsp cayenne pepper
2 Tablespoons parsley flakes
3 cups chicken broth or turkey neck broth
1 cup cooked rice
Break up bread into chunks. Lay out on cookie sheet to dry overnight. When dried, put in a greased large tin foil pan or roaster. Fry celery, 1 cup of butter, and onions until soft. Add broth and seasonings – simmer. Add rice to bread chunks. Slowly add broth to bread mixture until saturated. You may not need all the broth. Spread ½ cup soft butter on top. Cover with tinfoil and bake in oven at 275’ for approximately 1 ½ hours, stirring every half hour.