Lentil Sausage Soup
1 pound French green lentils
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions:
In a large bowl, cover the lentils with boiling water and allow to
sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and
saute the onions, leeks, garlic, salt, pepper, thyme, and cumin
for 20 minutes, or until the vegetables are translucent and
tender. Add the celery and carrots and saute for another 10
minutes. Add the chicken stock, tomato paste, and drained
lentils, cover, and bring to a boil. Reduce the heat and simmer
uncovered for 1 hour, or until the lentils are cooked through
and tender. *Check the seasonings. Add the kielbasa and red
wine and simmer until the kielbasa is hot. Serve drizzled with
olive oil and sprinkled with grated Parmesan.
This recipe makes a TON of soup. If your are serving 4 or less, I
would half the recipe.
A couple of side notes: I couldn't find green lentils around these
parts, so I went with the regular natural colored ones and they
turned out great. *Also, when I checked the seasonings, it was
good- but was missing something. I added about 5-6 good
shakes of Worcestershire sauce to it and it was perfect. Also, I
had never made a soup that asked you to drizzle olive oil on
top. Don't skip this part- it was like icing on the cake. It tasted
absolutely wonderful with it. Enjoy!
1 pound French green lentils
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions:
In a large bowl, cover the lentils with boiling water and allow to
sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and
saute the onions, leeks, garlic, salt, pepper, thyme, and cumin
for 20 minutes, or until the vegetables are translucent and
tender. Add the celery and carrots and saute for another 10
minutes. Add the chicken stock, tomato paste, and drained
lentils, cover, and bring to a boil. Reduce the heat and simmer
uncovered for 1 hour, or until the lentils are cooked through
and tender. *Check the seasonings. Add the kielbasa and red
wine and simmer until the kielbasa is hot. Serve drizzled with
olive oil and sprinkled with grated Parmesan.
This recipe makes a TON of soup. If your are serving 4 or less, I
would half the recipe.
A couple of side notes: I couldn't find green lentils around these
parts, so I went with the regular natural colored ones and they
turned out great. *Also, when I checked the seasonings, it was
good- but was missing something. I added about 5-6 good
shakes of Worcestershire sauce to it and it was perfect. Also, I
had never made a soup that asked you to drizzle olive oil on
top. Don't skip this part- it was like icing on the cake. It tasted
absolutely wonderful with it. Enjoy!
| COWBOY COOKIES 2 cups flour 1/2 teaspoon baking powder 1 teaspoon soda 1/2 teaspoon salt 1 cup shortening (butter crisco) 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups oats (regular works better-not 1 minute) OPTIONAL: 1 12oz. package choc. chips 1-1/2 cups raisins or cranraisins Blend together shortening and sugar until smooth. Add eggs and vanilla and beat until light and fluffy. Add flour, baking powder, soda and salt and mix well. Add oats a cup at a time as the dough will be stiff.(she is right!) Add chips, raisins or cranraisins if desired.(I added walnuts only) Drop by teaspoonful on prepared baking sheet and press slightly. if you wanted flat cookies, flatten before you bake. Bake at 350 degrees for 12-15 minutes. The time depends on if you want your cookies to be crisp or soft. |
Cranberry Upside Down Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.
Topping: Place the butter and brown sugar
in a small saucepan and stir over medium heat until the butter has melted and the sugar
has dissolved. Continue cooking for a few more minutes until the sugar starts to
caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle
evenly with the fresh cranberries.
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer
, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down
the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a
time, beating well after each addition. Scrape down the sides of the bowl. Add the flour
mixture (in three additions), alternately with the milk (in two additions), ending with the
dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a
firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in
two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated
oven for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away
from the sides of the pan. Remove from oven and place on a wire rack to cool for about
15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto
your serving plate.
Note: If you use frozen cranberries the cake will take a little longer to bake than if you are
using fresh cranberries.
Makes one - 9 inch cake.
Topping:
5 tablespoons (1/3 cup) unsalted butter
2/3 cup (140 grams) light brown sugar
8 ounces (2 1/4 cups) fresh cranberries
Cake Batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup ) milk
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.
Topping: Place the butter and brown sugar
in a small saucepan and stir over medium heat until the butter has melted and the sugar
has dissolved. Continue cooking for a few more minutes until the sugar starts to
caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle
evenly with the fresh cranberries.
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer
, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down
the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a
time, beating well after each addition. Scrape down the sides of the bowl. Add the flour
mixture (in three additions), alternately with the milk (in two additions), ending with the
dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a
firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in
two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated
oven for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away
from the sides of the pan. Remove from oven and place on a wire rack to cool for about
15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto
your serving plate.
Note: If you use frozen cranberries the cake will take a little longer to bake than if you are
using fresh cranberries.
Makes one - 9 inch cake.
Topping:
5 tablespoons (1/3 cup) unsalted butter
2/3 cup (140 grams) light brown sugar
8 ounces (2 1/4 cups) fresh cranberries
Cake Batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup ) milk
1/4 teaspoon cream of tartar
| Recipes for Quilters |
•1 pkg Duncan Hines® Angel Food Cake Mix
•1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
•1 (3 oz) pkg strawberry gelatin
•1 cup boiling water
•2 (8 oz) containers non-dairy whipped topping
•4 fresh strawberries
•mint leaves
1.Preheat oven to 375 ºF. Prepare, bake and cool cake as directed on package. Cut
cake into 1-inch cubes.
2.Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in
small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to
measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat
gelatin until foamy.
3.Fold together 1 container whipped topping, gelatin and strawberries.
4.Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press
lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides
and top of cake with remaining whipped topping. Refrigerate until ready to serve.
Garnish with fresh strawberries and mint leaves
•1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
•1 (3 oz) pkg strawberry gelatin
•1 cup boiling water
•2 (8 oz) containers non-dairy whipped topping
•4 fresh strawberries
•mint leaves
1.Preheat oven to 375 ºF. Prepare, bake and cool cake as directed on package. Cut
cake into 1-inch cubes.
2.Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in
small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to
measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat
gelatin until foamy.
3.Fold together 1 container whipped topping, gelatin and strawberries.
4.Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press
lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides
and top of cake with remaining whipped topping. Refrigerate until ready to serve.
Garnish with fresh strawberries and mint leaves
These really are great ginger snaps. found the recipe in an
old Wisconsin Electric Power Company Christmas cookie
recipe book
Ginger snaps
3/4 cup butter
1 cup sugar
1/4 cup dark corn syrup
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
(extra granulated sugar for rolling)
Cream butter: add sugar gradually. Blend in corn syrup
and egg.
Add in dry ingredients and stir together.
Chill a few hours.
Shape into 1 inch balls and roll in sugar. Place 2 inches
apart on cookie sheets. Bake @ 375 degrees for about
9-11 minutes. Cookies become crisp when cooled (unless
it's really humid out)
Makes about 5 to 6 dozen.
Hint ~ I use the air bake cookie sheets and they turn out
really nice on them.
old Wisconsin Electric Power Company Christmas cookie
recipe book
Ginger snaps
3/4 cup butter
1 cup sugar
1/4 cup dark corn syrup
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
(extra granulated sugar for rolling)
Cream butter: add sugar gradually. Blend in corn syrup
and egg.
Add in dry ingredients and stir together.
Chill a few hours.
Shape into 1 inch balls and roll in sugar. Place 2 inches
apart on cookie sheets. Bake @ 375 degrees for about
9-11 minutes. Cookies become crisp when cooled (unless
it's really humid out)
Makes about 5 to 6 dozen.
Hint ~ I use the air bake cookie sheets and they turn out
really nice on them.
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