A great warm soup for the wintry days, easy to make and simply delicious.
“Italian Vegetable Soup”
“Betty Crocker’s – Working Woman’s Cookbook”
1 pound bulk Italian sausage
1 medium onion, sliced
1 can (16 ounces) whole tomatoes
1 can (15 ounces) garbanzo beans, drained
1 can (10.5 ounces) condensed beef broth
1-1/2 cups water
2 medium zucchini or yellow summer squash, cut into 1/4-inch slices
1/2 teaspoon dried basil leaves
Grated Parmesan cheese
Cook and stir sausage and onion in 3-quart saucepan until sausage light brown; drain. Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Sprinkle with cheese.
“FIT-TO-BE-THAI ICED TEA”
“The Little Black Book of Tea” by Mike Heneberry
Pinch of crushed star anise
1 drop red food coloring
2 Tablespoons sweetened condensed milk
2 cups strong brewed black tea, chilled
*Stir anise and food coloring into condensed milk and pour into 2 tall glasses. Fill glasses with crushed ice; then cover with tea. Stir once or twice-just enough for the milk to start to rise up into the tea.
– Makes 2 tall glasses
“ORANGE GINGER PUNCH”
“Farm Journal’s – Country Cookbook”
3 qts. orange ice (or sherbet)
5 qts. chilled ginger ale
*Place large chunks of orange ice in chilled punch bowl.
*Pour ginger ale over, holding the bottles some little distance above the punch bowl. Garnish with fresh mint leaves and marashino cherries, if desired, or with seedless green grapes when in season. Makes 55 punch cup servings.
**Try using another flavor of sherbet.
“Chocolate Chip Cheesecake Brownies”
“Fare for Friends”
Chocolate Chip Batter
1 cup shortening
1 cup brown sugar, packed
½ cup sugar
1 teaspoon vanilla
2 cups all-purpose flour, un-sifted
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chocolate chips (pure & semi-sweet)
Cream cheese batter
2 packages (each 8 oz.) cream cheese, softened
¼ cup sugar
1 cup pecans, chopped
Preheat oven to 350 degrees Fahrenheit. Cream shortening, sugars, and vanilla; add eggs and beat well. Combine flour, baking soda and slat. Add to creamed mixture and stir in chocolate chips. Spread one half of the chocolate chip batter in the bottom of a lightly greased 13” x 9” baking pan. To make the cream cheese batter, combine cheese with sugar and eggs in food processor or mixer and blend until creamy. Pour on top of chocolate chip batter in pan. Sprinkle with nuts. Spread or drop remaining chocolate chip batter by small spoons-full over cheese filling. Do not be alarmed by tiny sections not filled in by batter – it will spread in the cooking process. Bake in oven for 45 minutes. Cool and cut into pieces. Makes about 36 pieces.
Pairing tea blends to go with recipe:
I would like to take the time to thank everyone for following our blog over the years……..branching off into new adventures…….as tea will become distant and the botanical era will begin……it has been a long journey……but not the end…….as the new beginning will start………..with a new perspective……..
It is a New Year for us with many changes for our company, as our website has changed….new ideas are arising to bring our vision into the new year…….many clients are wondering where did your website go….its around just its here for now……in one month it will be 20 years in business, wow…..time flies…….our destination is going herbal…..for the home use…….more later…thanks for stepping by…..a New Year totally for my company…..
Healthy cooking with tea……
Herb use in the house, garden, bath-time…..
“Ham braised in nilgiri with masala spices”
“The Tea Box” by Gilles Brochard
1 good-quality ham quarter
2 tablespoons nilgiri tea
2 teaspoons garam masala
1 tablespoon vegetable oil or clarified butter
Preheat oven to 400 degrees Fahrenheit. Place ham in a roasting pan. Score the top in both directions, making one-inch squares.
Heat 2 cups water to just below boiling and steep the nilgiri leaves for 5 minutes. Strain.
In a saucepan, gently heat the garam masala in the oil or clarified butter until fragrant. Mix in the tea, then pour mixture over the ham.
Bake the ham 20 to 25 minutes, basting frequently.
Cut into slices and serve with a bit of the tea infusion around it.
“Iced tea of the mists”
“The Tea Box” by Gilles Brochard
2 cups water
3 tablespoons Darjeeling tea leaves
4 blanched almonds
4 teaspoons amaretto
Heat the water to 185 degrees Fahrenheit. Put the tea leaves into a teapot and pour the hot water over them. Steep for 4 to 5 minutes, then strain them out.
Cool the tea for 20 minutes in the uncovered teapot.
Serve in large glasses with ice cubes. Place almonds on top. Add 1 teaspoon of amaretto per glass.
The tea can also be steeped in cold water overnight using double the quantity of tea leaves. Always keep the lid on during steeping.