Thursday, November 24, 2011
3 1/2 c. chopped celery
3+ c. chopped onion
1 t. thyme
1 1/2 t. salt
2 t. rubbed sage
1 t. pepper
Separately, in large bowl:
1 loaf of Brownberry Health Nut bread, cubed
15 oz. sliced mushrooms
1/3 c. craisins
1/3 c. raisins
3/4 c. walnuts
Pour butter mixture over bread mixture and stir to combine.
I put mine in the oven for an hour, or in the crock pot, and topped it with some pomegranate seeds since I had them on hand.
Wednesday, November 23, 2011
But, (as usual) I made some substitutions. Not that this pie needs any, as I've tasted the original. Here it is anyway:
1/2 of the flour was whole wheat
2 T. cornstarch vs. 1.5T
1/2 t. ground cloves vs. 1 t. cinnamon
and finally, blackberries instead of apples
Sunday, November 20, 2011
I liked them a lot. I will try them again. I used brown sugar instead of white.
most of the drippings from 1 lb. of breakfast sausage
about 1/3 c. flour (some whole wheat)
enough rice milk to make it saucy
salt and pepper to taste
My gravy was too thick and salty, but otherwise, it was a good meal.
Monday, November 7, 2011
from my cousin-in-law Kara, from Nancy
I often do this without the pork, and serve it with whole grain tortillas
1 lb. ground pork (ground turkey works too)
2 T grated ginger root
1 clove garlic, minced
1 small onion, thinly sliced
1 bag coleslaw mix
1 tsp. sesame oil
3 T soy sauce
2 T lime juice
½ tsp. crushed red pepper
Fresh cilantro, chopped, for garnish
8 flour tortillas
1. Heat dutch oven over high heat. Add pork. Cook, crumble & stir 4-5 minutes or until pork is no longer pink.
2. Add ginger, garlic, onion & coleslaw mix. Stir-fry with with pork 3-4 minutes or until vegetables are wilted.
3. In small bowl, combine remaining ingredients, except tortillas & cilantro. Add to skillet. Stir constantly to blend all ingredients well.
4. Spoon into tortillas. Garnish with cilantro. Roll up.
If you’re really feeling adventurous, this also makes a great filling for egg rolls – use the directions on the egg roll wrapper package. Yum!