Traditional recipes

The 2013 Feastival is Set for Thursday, September 12

The 2013 Feastival is Set for Thursday, September 12

Food and culture collide at this annual benefit for the Fringe Arts

On Thursday, September 12th, Pier 9 on the Delaware River waterfront will be transformed into a bastion of food, drink, music and art, all in the name of fundraising for Fringe Arts, a Philadelphia cultural institution. In the shadow of the iconic Ben Franklin bridge, chefs from across the city will serve up signature bites, and rockstar bartenders will shake up fabulous cocktails and pop the tops of countless bottles of craft beer, while bass-heavy music thumps through the space. This event, hosted by culinary leaders Stephen Starr, Audrey Claire Taichman and Michael Solomonov and sponsored by Audi, has a decidely more bizarre flair compared to other food events around town. This is surely due to the Fringe performers who infuse the party with movement and color: lithe acrobats float above guests' heads, suspended from the ceiling by long silks, modern dancers undulate fluidly on platforms along the walls, and nude performers wearing full body paint cavort at the entrance like mystical creatures.

The food this year will not be outdone by the sights and sounds - a huge variety of local favorites will be dishing up the stuff we crave: Federal Donuts, Capogiro Gelato, and Éclat Chocolates bringing the best of the sweets, and Morimoto, Sbraga, Talula's Garden, Percy Street BBQ and dozens of other restaurants doing the savory thing. The beverages will be flowing and a lively auction will help generate even more funds for the cause. Tickets for this wild night run at $250 for general admission and $350 for VIP and can be purchased here.


2013 Toronto Film Festival Breaking News, Photos, and Videos

Jennifer Aniston and her fiance Justin Theroux attend the Life of Crime cocktail reception held during the 2013 Toronto International Film Festival on Saturday (September 14) at Hudson Kitchen in Toronto, Canada.

The 44-year-old actress was also joined by her co-stars Will Forte and Tim Robbins.

Earlier in the day, Jennifer attended a press conference to promote the movie, which is having its premiere at the festival this evening as well.

FYI: Jennifer is wearing a Vivienne Westwood dress and shoes. The event was presented by PANDORA jewelry.

20+ pictures inside of Jennifer Aniston and Justin Theroux at the cocktail reception… More Here! »


Monday, September 16, 2013

September Book Orders Extended

NEW PROCEDURE for Scholastic Book Club orders:

Orders will now be due by the 30th of each month. Mrs. Jeter has her own code now! Yay! Just look for our class codes near the Scholastic link in the parent section of our blog. You can continue shopping in the September catalog (and any others available online) until September 30th! We will keep this new deadline for each month (place orders by the end of each month).


The 2013 Feastival is Set for Thursday, September 12 - Recipes

Thanks again Lindsay for asking me to join you on the hop!!

As I said yesterday we've moved and I have been having some issues getting our internet set up! It's been quite frustrating to feel so disconnected, but I'm hoping to re-connect as soon as we get up and running again! I also need to start sewing.

I quickly perused the other posters so far along the hop to see what everyone was sharing. Lindsay gave us some freedom with what type of craft books we could post from and even suggested we could share a recipe! Yay!! So since I haven't gotten my sewing room in order yet (I haven't sewn a stitch in 6 weeks! I KNOW. ) and because I do have people to feed, I thought I would share with you one of my favorite recipes! And maybe it will be a nice change from all the sewing? Maybe?

Since fall is upon us this recipe is perfect. Soup and a hearty bread are some of my favorite cold weather dinners. It's Tortellini, White Bean, and Spinach soup from Cooking Light's 1998 Annual Recipes.

Don't you want to dive into that right now?! You will find the recipe as written below, but I wanted to share some things I do differently. As written the recipe is vegetarian using vegetable stock and no meat. However, I don't always have vegetable stock on hand, so I often use chicken broth. And since there may be someone in my house (ahem, Mr. Louwho) who thinks it's not a meal without meat - I usually add some shredded chicken to the soup as well.

It calls for red bell pepper but I often use frozen mixed peppers because I usually have them on hand. I've used the dried tortellini in place of the fresh and usually just add extra broth or water to compensate, or you can cook it before hand and then throw it in. In this photo you can see I also added shredded carrots! Why not? That's the beauty of soups - you can make them what you want them to be. Just add more water/stock to reach the desired consistency!

A note about leftovers: The tortellini continues to soak up the liquid and become soggy while the soup dries out. Sometimes I will just add the tortellini to our individual bowls and pour the rest on top if I know there will be some left over. It can also be frozen this way, adding the tortellini in fresh when you are ready to eat!

I love serving this soup with some crusty bread like the one from Artisan Bread in 5 Minutes a Day or this Rosemary Peasant Bread from Make and Takes (where I usually use oregano instead of rosemary).

Ingredients

  • 1 teaspoon olive oil
  • 2 cups chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon dried Italian seasoning
  • 3 garlic cloves, minced
  • 2 cups coarsely chopped spinach
  • 2/3 cup water
  • 1 (16-ounce) can navy beans, drained
  • 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (9-ounce) package uncooked fresh cheese tortellini
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes) bring to a boil. Reduce heat simmer 2 minutes. Add tortellini cook until thoroughly heated. Sprinkle with cheese.

I hope to be back soon with some more happenings! Crossing my fingers we get hooked up with internet today!! Be sure to check out this post with information on how to enter the giveaways!


The 2013 Feastival is Set for Thursday, September 12 - Recipes

Very pretty and sweet pink mooncakes. Happy Mid-Autumn Festival to you and your family..

They are SO pretty! I love the pink shade that you got too-so delicate. Happy Mid Autumn Festival! :D

中秋節快樂 to you too! :) Hope you had a wonderful celebration. Your mooncakes jelly is so beautiful. I can eat those all year round for sure and not just for mid-autumn. :) Thank you so much for sharing.

Veronica, your jelly mooncakes are gorgeous! I think I would prefer these to the traditional ones :)

Hi Veronica, must try making jelly mooncakes. They are so lovely.

Thank you for visiting my blog. I always love reading your thoughts and comments!


Homestead Wannabes

Champ belonged to my late Grandpa Fay and his wife, Regina. They were looking for another home for him when Grandpa got sick. We thought he would probably be a good fit in our family and were waiting until we moved. But Regina needed us to take him earlier and I'm so happy we did. After four years of being dogless after our wiener dog, Oscar, died, I was finally ready.

We decided a bigger dog (not a puppy - Champ is 2 years old) would probably be best for the kids- he absolutely loves kids. He's a mutt (has border collie and I'm not sure what else in him). Much to Josiah's delight, he is sleeping in his room. After reading Summer of the Monkeys, Josiah has wanted a dog so badly. He is already teaching him tricks and working on his manners. We are going to invest in some dog obedience lessons for Josiah and Champ. Then Josiah can teach the rest of us how to work with Champ. We think this will be a fabulous life lesson for Josiah. Praising the Lord for the blessing of this wonderful, dog! Watch out, Champ, you're going to be in doggy heaven in this family :)


Potato Doughnuts

1/3 cup shortening
1 cup sugar
1 tsp vanilla

2 eggs
3/4 cup cold mashed potatoes
3/4 cup milk

Then add eggs and potatoes. (I usually use instant potatoes, but if you have a couple of leftover baked potatoes, that works well too. If I mash my own potatoes, I prefer to keep some little lumps in the potatoes.) Then add milk and mix.

3 3/4 cups flour
4 tsp baking powder
1 tsp salt
1 tsp nutmeg

Add all dry ingredients at once and mix until well combined.
Chill dough for at least an hour.

Prepare oil: My mom always used her large electric wok and a whole can of Crisco. It will take about 10-12 minutes to get the oil hot enough, so get it going before you start rolling out the dough. I recently used a dutch oven to fry them in and it also worked great. I used vegetable oil and filled it about 3/4 full and it was fine, I could only do about 5 at a time though. With the wok you can do several more at once.

Prepare dough: Roll out dough but not too thin (thin dough makes a crunchy yucky doughnut!), maybe 1/2-3/4 inch thick. Cut with a doughnut cutter (a biscuit cutter with a circle in the middle.) Place cut doughnuts on a lightly floured pan to let rest for just a few minutes. While they are rising, use a sharp knife and make several small slits around the circle. This will give them a great texture when they fry.

Test the oil to see if it is hot enough by placing a doughnut hole in it. It should sink to the bottom and be covered with bubbles and then pretty quickly come up to the top covered in little bubbles. When the oil is hot enough, gently slide a few doughnuts into the oil. Depending on your heat (which I would say should be med to med-high), it will take about 3 minutes per side. Use two forks to flip them over. I like them to be just golden brown. Let them cook on the other side until golden and then remove from oil and place on a cooling rack lined with a paper towel to cool.

Prepare glaze: The glaze doesn't really have a recipe. It's just powdered sugar, vanilla, a pinch of salt and milk. I start with about 2 cups powdered sugar, about 1 tsp vanilla, a pinch of salt and then about 1/2 cup milk. Whisk it well and maybe add more milk or sugar depending on the consistency desired. I've always made it pretty runny so you can hold the doughnut and dunk it half-way into the glaze and then let sit, if you can, to let glaze set.

makes about 2 dozen
You should probably double the recipe because your neighbors will be able to smell it and they will want some too!


The 2013 Feastival is Set for Thursday, September 12 - Recipes

Writing a guest post to a co blogger, any blogger can dream about it, thank god its happens quite often to me and am loving it. Recently Nalini of Nalini's Kitchen asked me to write a guest post for her, as she is celebrating her second blog anniversary. How can i miss a chance, i immediately said yes and i did this wonderful dessert for her.

Actually i know Nalini through blogging marathon before few years back,i'll never forget to visit her space and she shares mouthwatering recipes with breath taking pictures. Beware dont go to her space while you are hungry,yes each and every pictures of her food will tempt you definitely and you will go crazy. If you are searching authentic dishes, just check her space and you will definitely fallen in love with her post.

When she asked me for the guest post, she wants me to make a French bakes,but sorry Nalini i couldnt keep my words, i prepared a no bake French dessert specially for you.

Crème caramel or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world eventhough is dessert is from French Cuisine.

Crème caramel goes for a plain custard where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée.

But my version of No Bake Eggless Créme caramel doesnt need a oven and its completely egg free, this dessert goes for custard flour, Full fat milk, sugar and agar agar. Just with 4 ingredients you can make an incredible french dessert even if dont have oven at home. Have you noticed that this dessert is also gelatin free, i used china grass aka agar agar in this créme caramel, if you want to make with gelatin feel free to use it.


Pocahontas and captain john smith

My girls took an intro to IEW (writing) class over the summer at our local homeschool used bookstore. It was a great class to get their feet wet and a great way for me to learn how the IEW method is taught. I LOVE this writing program!

I wanted the girls to write about something they had learned from our study on Jamestown, but I wanted to make it extra fun as well! Both of my girls love crafts. I learned how to make oatmeal container dolls from a friend and I thought this would be the perfect time to make some.

I asked my 7-year-old to write a one paragraph paper on John Smith. I asked my 9-year-old to write a three paragraph paper on Pocahontas. The incentive to write was the doll craft at completion of the writing assignment.


The 2013 Feastival is Set for Thursday, September 12 - Recipes

1 Large Box Vanilla Instant Pudding

8 oz. Cream Cheese, softened

Make Pudding with milk to directions. Beat in cream cheese add Cool Whip. Fold in cookie crumbs chill.

Submitted by Martha B. in Kutztown, PA

Cinnamon Raisin Bars

Combine sugar and cornstarch in medium saucepan. Stir in water & raisins. Cook until thickened and bubbly. Cool.

Cream margarine and sugar. Sift dry ingredients. Stir into creamed mixture. Add oats, mix until crumbly. Firmly press ½ mixture in greased 13”x9” pan. Spread with fillings.

Mix remaining crumbs and 1 tablespoon water. Sprinkle over filling. Pat smooth.

Bake in preheated 350 degree over about 35 minutes. Cool completely, cut into bar cookies. Also good served warm.

Baked Oatmeal

4 teaspoons baking powder

2 teaspoons ground cinnamon

Apple slices, dried cranberries and nuts, optional

Mix all dry ingredients add wet ingredients, then raisins. Pour into a greased 9 x 13″ baking pan.

Bake at 350 degrees for 40 to 45 minutes.

LEFTOVERS: Let cool completely. Cut into single serving portions. Wrap in plastic wrap and freeze for a quick breakfast for another day. Just heat a single serving in microwave for 1 to 2 minutes.

Strawberry Dream Whip Pie

4 oz. cream cheese, softened

1 1/2 cup crushed, sweetened strawberries

2 pkg or 1 large Cool Whip 8 oz. would do

Whip cream cheese w/milk until fluffy. Soften gelatin in cold water. Place over boiling water until gelatin dissolves. Cool slightly and add to cheese mixture. Fold in berries and Cool Whip. Pour in pie crust and chill until set.

Fire Roasted Tomato Meatloaf

1 ½ lbs Ground Beef
½ Cup Dry Bread Crumbs
1 Egg
1 Cup Milk
1 Small Onion Chopped
1 Tbsp Worcestershire Sauce
1 Tsp Salt
½ Tsp Dry Mustard
¼ Tsp Pepper
1/8 Tsp Garlic Powder
14.5 oz Can of Fire Roasted Diced Tomatoes

Mix all ingredients except tomatoes.

Spread mixture in ungreased loaf pan.

Bake uncovered in 350 oven until done (1 to 1 ¼ hours)

15 minutes before done, put tomatoes on top.

Submitted By Eileen H. in Boothwyn, PA

Zucchini Beef Casserole

2 medium zucchini
1 medium onion
1 ½ pounds ground beef
½ cup shredded sharp cheese
½ cup bread crumbs
1 can tomato sauce (15 ounces)
2 cups water
1 teaspoon salt

1. Wash and cut unpeeled zucchini in small pieces, peel and chop onion. Put zucchini and onion in pan with 2 cups water and 1 teaspoon salt, bring to a boil and cook for 15 minutes.
2. While zucchini is cooking, brown ground beef in skillet, salt and pepper while browning. Drain zucchini and put in large casserole with browned beef and tomato sauce, mix together.
3. Cover with shredded cheese and bread crumbs. Bake in a covered casserole at 350 for 30 minutes.
4. Serves 6.

From Melissa M. on Little Falls, NY

Chicken Apple Salad

2 (5-ounce) cans white chicken in spring water, drained and flaked
½ cup finely chopped apple
¼ cup plus 2 tablespoons sour cream
¼ cup mayonnaise
¾ to 1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon pepper

Combine all ingredients, stir well. Cover and chill for at least 1 hour. Yield: 2 cups.

Great Grandma’s Orange Cookies Recipe from Ruth McBride of Delavan, WI is the Winner of The Country Register 2011 Christmas Cookie Countdown

December 1st – 2011 Winner of The Country Register Christmas Cookie Countdown
These delicate orange sugar cookies, sent in by Ruth McBride of Delavan, WI, are decadently delicious. Once you try them, they will be a regular in your Christmas baking repertoire!

Great Grandma’s Orange Cookies from Ruth K. McBride, Delavan, WI
1 c. sugar
3/4 c. shortening
2 eggs
1/2 c. sour cream
1/2 c. orange juice
2 1/2 c. sifted flour
1/4 t. salt
1 scant t. baking soda
2 t. baking powder

Cream together sugar, shortening and eggs. Mix in sour cream and orange juice. Add dry ingredients and mix well. Drop from teaspoon onto greased cookie sheet. Bake 10-12 minutes at 350°. Cool completely and ice.

Orange Icing
1/4 c. butter, softened
1 t. grated orange rind
2 T. orange juice
pinch of salt
4 c. powdered sugar

Mix well and frost cooled cookies.

*Test kitchen note: I added a small amount of milk to the icing to get it to spreading consistency.

Note: As the winner of our Cookie Countdown Ruth McBride will receive a bountiful gift basket compliments of The Country Register and our Wonderful Advertisers. Congratulations.

Country Register Christmas Cookie Countdown

Coming Soon.

Please check back on December 1st for the 1st of 24 days of…

The Country Register Christmas Cookie Countdown

Our test kitchen is busy baking all of the recipes that have been sent in and we are frantically eating cookies and making notes so that we can vote on our favorites and put them in order with the winner on December 1st and 23 runner up recipes to be posted daily up until Christmas Eve. If you sent in a recipe come back daily to see if your recipe made our 2011…

The Country Register Christmas Cookie Countdown

Bachelor Button Cookies

3/4 cup shortening
1 cup brown sugar
1 beaten egg
1 tsp vanilla
1/2 cup chopped nuts
2 cups flour
3/4 tsp salt
1 tsp soda

Cream shortening and sugar, add egg, vanilla and nuts. Blend. Stir in sifted, dry ingredients. Drop from teaspoon onto greased cookie sheet. Bake at 375 degrees for 12 minutes. Substitute for nuts: 1/2 cup coconut, candied cherries, chocolate pieces or raisins.
From Mae’s Cookie Recipe Box compiled by Mae Taylor, Sharpsville, PA


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