“Italian Vegetable Soup”

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  … More “Italian Vegetable Soup”

“Easter Cookies”

“Easter Cookies” “Quick & Easy Cookies” by Myra Street   ½         cup butter 6          tbsp. sugar 1          egg, beaten 2          cups all-purpose flour ½         tsp. apple pie spice ½         tsp. ground cinnamon 1/3        cup currants 1/3        cup mixed candied peel sugar to dredge   Preheat the oven to 375 degrees Fahrenheit. Lightly grease several baking … More “Easter Cookies”

“Double Orange Dessert”

“Double Orange Dessert” “Betty Crocker’s – Working Woman’s Cookbook”   2        Tablespoons sugar 1/2     teaspoon ground cinnamon 4         large oranges, pared and sectioned 1         pint orange, lemon or lime sherbet   Mix sugar and cinnamon; toss with oranges. Divide oranges among 4 dishes; top with sherbet.  Sprinkle with coconut if desired. — 4 servings.

“Italian Vegetable Soup”

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  … More “Italian Vegetable Soup”

Recipe – “Rose Petal Scones”

“Rose Petal Scones” Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer   2-1/4     cups all-purpose flour 2            teaspoons granulated sugar 2            teaspoons baking powder 1/2        teaspoon baking soda 3/4        teaspoon salt 1/8        teaspoon ground cinnamon 1/4        cup (1/2 stick) cold unsalted butter, … More Recipe – “Rose Petal Scones”

Recipe – “Iranian Chicken with Saffron”

“Iranian Chicken with Saffron” “Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson   3-1/2 fresh chicken, joined into 8 Salt Freshly ground black pepper 3    Tablespoons vegetable oil 1    oz. Butter 1    large onion, peeled and thinly sliced 2    garlic cloves, peeled and crushed 1    pint water 1    … More Recipe – “Iranian Chicken with Saffron”

Recipe – “Green Tea – Sauteed Vegetables”

“Green Tea  – Sauteed Vegetables” “Cooking with Green Tea” by Ying Chang Compestine   2        Tablespoons Canola oil 2        Tablespoons finely chopped fresh red Chile pepper 1        teaspoon grated lemon peel 1        teaspoon Loose tea leaves, preferably Gunpowder 4        cups broccoli florets 1        cup yellow zucchini or yellow summer … More Recipe – “Green Tea – Sauteed Vegetables”

Recipe – “Cranachan”

  “CRANACHAN“ “A Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson     3         oz. Coarse oatmeal 1         Tablespoon clear honey 2         Tablespoon Scotch Whiskey or Drambuie 10        Fl. Oz. Double or whipping cream, whipped 1          piece stem ginger, chopped, … More Recipe – “Cranachan”

Recipe – “Spicy Hot Grape Punch”

“SPICY HOT GRAPE PUNCH” “Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols 2       cup grape juice 1/2   cup  sugar 1       stick cinnamon 1       tsp. whole cloves 1       tblsp. lemon juice 1       (6 oz.) can frozen orange juice concentrate, reconstituted *Combine all ingredients.  Bring to a boil.  Strain and serve hot in the tea cups.   Makes 8. … More Recipe – “Spicy Hot Grape Punch”