Friday, February 17, 2017



Slow cooker lamb one pot
Tender lamb joint in the slow cooker with vegetables and gravy. One pot and easy - all you need to do is make some Yorkshire pud to go with it and add some mint sauce. Seriously [...]
Recipe by: Samantha's Supper


    • 2 pounds zucchini, trimmed and cut crosswise into thirds
    • 3/4 cup chopped onion
    • 2 garlic cloves, chopped
    • 1/4 cup olive oil
    • 4 cups water, divided
    • 1/3 cup packed basil leaves
    • Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
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    1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
    2. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
    3. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
    4. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top. _____________________________________________________________________________Hi Pattimari,
  1. I hope this finds you well.  Of course I can help with anything you need.
    I would like to participate in being your columnist in your magazine. Attached is my front cover and an excerpt.
    Finally, here is a recipe:

    Apple Crisp
    If you were family or friends, you could count on an apple crisp from momma for Christmas. Which she claimed were so good because her apples were made from love.”

                                                                        -Our Family Quilt by Rhonda Cratty
    Within the pages of Our Family Quilt Grace tells the story of her momma’s Apple Crisp.  Then she teaches Audrey and Jana how to make it. Below is the recipe.

    Apple Crisp
    5 cups of sliced, pared apples
    ¾ cup of packed brown sugar
    ½ cup of flour
    ½ cup of oats
    ¾ teaspoon of ground cinnamon
    ¾ teaspoon of ground nutmeg
    ¾ teaspoon of cloves
    ½ cup of butter
     Preheat oven to 375
  2.                                               Spray pan with non-stick cooking spray.
    Arrange apples in pan.
    Mix remaining ingredients, then sprinkle over apples.
    Bake 30 minutes.
    Serve with a good book.
  3. Have a great time,

 CLICK ON THE BELOW ADDRESS for Short Stories, Poems, and Art

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