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Comment by Inge Mallory on November 23, 2010 at 5:04pm

Judi,
That s making my stomach grumble.......... Recipe looks delicious!
Thanks for sharing.

Comment by Judi Baker on November 23, 2010 at 6:47am

Recipe for Granola. It was a 'hit' after I sent it on the road for the Rams players headed into their championship game in NJ last weekend. It's easily adaptable to your own taste buds. Yesterday I slung melted dark chocolate over the cooling pan before cutting. Also good crumbled up in a bowl with milk!
Ingredients
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Directions
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Comment by Mark Sweetland on October 3, 2010 at 1:51am

Recipe for Corn Chowder from MWT per Mark Cupolo, Rocco on Monroe. You can freeze corn if you want later in winter, as in recipe, but I could not wait. Be aware it is much better after one night in the fridge.

Put the corn cobs in boiling water for 3 minutes, (I skipped this step, as the corn was very fresh,) then cut the kernals off and put them in the refrigerator to cool off before going in the freezer. Then boil the bare cobs in a minimum of water, and freeze that "corn milk" to put in the chowder. This is by far the best corn chowder I have ever had (and I've tried quite a few!) because the corn goes in the chowder barely cooked.
Sweet Corn Chowder
serves 6 (I cut recipe in half and had plenty for 3-4 people for a main dish.)
12 ears sweet corn shucked and cleaned
2 medium onions
1/2 # butter
6 sprigs fresh thyme
8 B sized new potatoes sliced
2 cups heavy cream
2T minced chives
salt and pepper

-shave corn off cob and reserve cobs
-peel and dice onions (medium dice) and reserve any onion scraps
-strip thyme off stems and reserve stems
-place cobbs, onion scrap, and thyme stems in a pot and cover with water
-simmer corn stock 30 minutes and strain
-in another pot slowly sweat onions and thyme leaves in butter until softened
-add corn kernals, potatoes and corn stock
-simmer till potatoes are tender
-add heavy cream and return to simmer
-season with salt and pepper, add chives and serve

Comment by Mark Sweetland on June 9, 2010 at 11:37pm

OK, the deviled eggs at the going-away party for Shawn and Anthony were a hit and I have shared the recipe, but here it is for all. Easy to make and everyone will love them.

Plain Ole Deviled Eggs

Ingredients:

6 extra large eggs, at room temperature
3 tablespoons mayo
¼ teaspoon salt (use sea if avail.)
Pinch dry mustard
Freshly ground white pepper to taste (or black fresh ground)
Paprika
1 tablespoon fresh chives, finely chopped

1. Place eggs in saucepan and cover with cold water. Place over medium-high heat and bring to a rolling boil. Immediately turn off the heat, (we usually let them simmer a bit, )cover and let stand for 15 minutes. Transfer to a strainer and set under cold running water (or just put cold water in the pan.) Let them cool. Crack them all over and peel.
2. Cut peeled eggs in half lengthwise. Scoop out yolks into small bowl. Mash yolks with fork and mix in mayo, salt, mustard and pepper until well blended.
3. Spoon yolk mix into egg white halves and place in single layer in storage container. Dust with paprika and sprinkle evenly with chives. Cover and refrigerate for at least one hour or for as long as overnight. Keep chilled until ready to serve.

Comment by Anthony Fasolo on September 11, 2009 at 3:22pm

Thanks guys! I figured, I do what I know best LOL!

Comment by Margy Meath on September 11, 2009 at 2:24pm

Great idea for a group Anthony!

Comment by Shawn on September 11, 2009 at 2:16pm

This group is a great idea! That's my little kitchen witch!

Comment by Anthony Fasolo on September 11, 2009 at 11:24am

Dear Fellow 19th Warders,

I've been meaning to do this for a bit and have finally gotten around to it. This group is for sharing and comparing all those ideas, recipes, cleaning, fixing and homey type things that you do that help make your house a home! Come in, pull up a chair and a cup of coffee, and sit for a spell.