tag:blogger.com,1999:blog-78253135850098537442024-02-02T01:25:06.650-07:00Saltbox House CreationsHome, Family, Cooking, and Education Anonymoushttp://www.blogger.com/profile/04753231040517963859noreply@blogger.comBlogger434125tag:blogger.com,1999:blog-7825313585009853744.post-34552057451483945702014-06-30T19:33:00.002-06:002014-07-06T19:08:54.839-06:00Best Ice Cream Ever!!! - Homemade Pineapple Raspberry Ice Cream<div class="separator" style="clear: both; text-align: center;">
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Basically anything <i>cold</i> is a welcome change here in Georgia. It's been hot for months now and it's still June... One of our favorite things to make is homemade ice cream. We have an ice cream maker similar to this one from Amazon:<br />
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http://www.amazon.com/Hamilton-Beach-68330R-Automatic-Ice-Cream/dp/B0009A0N4E/ref=sr_1_3?ie=UTF8&qid=1404177986&sr=8-3&keywords=ice+cream+maker<br />
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This is one of our favorite recipes, courtesy of my mother-in-law. Hope you enjoy it too!!<br />
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Dump the following ingredients into the canister of your ice cream maker.<br />
1 can of crushed pineapple<br />
1 pkg of frozen or a couple of cups of fresh raspberries<br />
juice from 2-3 lemons<br />
3 cup sugar<br />
1 pint heavy cream<br />
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Fill the canister with milk (we usually use 1% but whole milk would be so yummy!!!) to the max fill line. Cover canister and place in ice cream maker. Plug in, fill with layers of ice and salt and let it go till it expands to the top or freezes to the consistency you like. Dig in and ENJOY!!!<br />
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Michelle Evanshttp://www.blogger.com/profile/14517965544971283195noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-78911192376097523262014-04-21T10:59:00.003-06:002014-04-21T10:59:43.627-06:00Our 3 Winners of Food Movie Giveaway!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QTWyFLj0Mh8/UydVr0bdjfI/AAAAAAAABxA/pB7G4bL_CIM/s1600/SBH+Blog+Spotlight+Movies+with+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-QTWyFLj0Mh8/UydVr0bdjfI/AAAAAAAABxA/pB7G4bL_CIM/s1600/SBH+Blog+Spotlight+Movies+with+food.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Congratulations To:</span></div>
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<span style="font-size: large;">Ann - Sabrina</span></div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: large;">Lyndee- Julie and Julia</span></div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: large;">Tom- Chocolat</span></div>
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Please Email us your address at <a href="mailto:saltboxhousecreations@gmail.com">saltboxhousecreations</a><a href="https://www.blogger.com/null">@gmail.com</a> so we can send you your gift! </div>
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Thank you to everyone for entering the giveaway! Watch for our next giveaway coming soon! </div>
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<em>Winners- You have until April 30th to claim your prize, if we do not hear from you by then, you will forfeit your prize.</em> </div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com2tag:blogger.com,1999:blog-7825313585009853744.post-15167868455614636972014-04-11T11:09:00.000-06:002014-04-11T11:09:22.249-06:00Saltbox House Spotlight Author: Lindsay B.<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisv5hpJRcI1b6fYUIPBGNz4ynUPe9KxhCAm4hUtKEygkOS0Frm34DW6aPHku_m8gYGCiRcyMmwJVKAVWmJGYgZFaSINyhJMl4eVfrmq2v2ebQN1gT85MGLxsXcUwGMYmdICunUspUItQc/s1600/305953_10150349019390540_612410539_10108810_1059160_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisv5hpJRcI1b6fYUIPBGNz4ynUPe9KxhCAm4hUtKEygkOS0Frm34DW6aPHku_m8gYGCiRcyMmwJVKAVWmJGYgZFaSINyhJMl4eVfrmq2v2ebQN1gT85MGLxsXcUwGMYmdICunUspUItQc/s1600/305953_10150349019390540_612410539_10108810_1059160_n.jpg" height="320" width="257" /></a><br />
<span style="font-size: x-large;"><strong>Lindsay B</strong>.</span></div>
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<span style="font-size: large;">Colorado</span></div>
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Saltbox Author Since 2010</div>
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Read Her Bio <a href="http://www.saltboxhousecreations.com/2010/11/simply-shepherds-pie-and-my-intro.html">Click Here </a></div>
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Favorite
Foods:</div>
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I love rice! Whether it is a side dish or in sushi.<br />
I love dessert with anything chocolate such as chocolate ship cookies and brownies.<br />
I like a good steak and good homemade meals from scratch.<br />
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<span lang="EN-US" style="font-family: "Times New Roman"; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span lang="EN-US" style="font-family: "Times New Roman"; font-size: large; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span></span> </div>
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Favorite
Restaurant(s):</div>
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I don't really have a favorite restaurant, but I like to go out to eat Sushi, Thai food, and if I am at the beach, I like to go to a local seafood restaurant.<br />
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Inspiration to Cook:<br />
I do not like to cook except breakfast. I am only inspired to cook because I want to provide nutritious meals for my family.<br />
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Feelings about New
Foods:<br />
I am not picky and I am willing to try anything new to eat or make. I am particular as to where the food comes from and how it is processed though so, I may not try the newest thing at a fast food place than I would try a new fruit at the farmers market. <br />
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At the Table:<br />
I like to throw parties and have good things to eat even if I am not the only one making them. I prefer guests bringing a special dish to enhance the variety and quantity of food for all of us to enjoy.<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><em><strong>Here at Saltbox House
Cooking Exchange, we have been inspired by Lindsay and chose her to be our featured author for the month of April. Ever since we've known Lindsay, she has had amazing ideas of what to do and change in recipes. She has a keen sense of ingredients and always seems to find a way to make a regular dish healthier. She has been a great addition to our blog in many aspects and we feel honored to have her on here with us. Thank you Lindsay!</strong></em></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><em><strong>To view Lindsay's current posts see link list
below:</strong></em></span></div>
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<a href="http://www.saltboxhousecreations.com/2011/07/fish-tacos.html">Fish Tacos</a><br />
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<a href="http://www.saltboxhousecreations.com/2011/01/healthy-cookies.html">Healthy Cookies</a><br />
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<a href="http://www.saltboxhousecreations.com/2011/01/nun-puffs.html">Nun Puffs</a><br />
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<a href="http://www.saltboxhousecreations.com/2010/11/simply-shepherds-pie-and-my-intro.html">Shepard's Pie</a><br />
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<span style="font-size: large;"> Recipes Coming Soon:</span><br />
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Gluten Free Crepes, Gluten Free Coconut Chocolate Chip Cookies, and Cilantro Lime Shrimp. <br />
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Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-38223756306695936602014-04-09T10:02:00.002-06:002014-04-09T10:02:40.113-06:003 Easy Steps to Perfectly Stirred Peanut Butter in Less Than 2 Minutes <div style="text-align: center;">
This post is brought to you by our first Test Kitchen Entry Question from Annie J. </div>
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Annie, from Chicago asked,<i> </i></div>
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<i>"I buy Natural Peanut Butter all the time, but hate stirring it. I want the full benefit of Natural Peanut Butter without the all the added stuff that comes with pre-stirred. I normally turn my jars upside down and continue to turn them to loosen things up, but I still have the messy part of stirring it later. Any suggestions?" </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aAZ24SLqvHKNVdEHVUQVWvDlZKvAWT-lavntkFZHOS_4WWS_T4CPltJ3O9fzDNJ3umkr2jKYo2GpHAiCAOtKiGDGYk7YjX7ZrN1DzJ102wyBffiGgN9H5ZQXxFiFV-shmXAeBAS3TRc/s1600/SBH+Natural+PB+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aAZ24SLqvHKNVdEHVUQVWvDlZKvAWT-lavntkFZHOS_4WWS_T4CPltJ3O9fzDNJ3umkr2jKYo2GpHAiCAOtKiGDGYk7YjX7ZrN1DzJ102wyBffiGgN9H5ZQXxFiFV-shmXAeBAS3TRc/s1600/SBH+Natural+PB+ES.jpg" height="640" width="426" /></a></div>
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As part of our test kitchen, here at Saltbox House, we took the challenge and went out to find a better way to stir Natural Peanut Butter. First, we went out and purchased a few jars of all natural peanut butter in various brands. We found that the larger jars where not only a better value for your dollar, but easier to work with when testing out stirring methods. </div>
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If you are not sure, this type of peanut butter we are testing only contains peanuts and sometimes a small amount of salt. The separation of oil with the peanuts is a big giveaway that no Palm or Hydrogenated oils (to name a few) have been added to it to keep it from separating. Don't be confused just because it says All Natural . Always look at ingredients. Not all brands are the same, however as far as brands that carry peanut butter with those 1-2 ingredients, they did not make a difference in the stirring factor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKumdsQNTVOm83GTIgIh3VsadeRP-6QzyRikpN8HiURib4tpZdsDA07d66hJsErEr5MPDhmFbkl5_hZArma5uobtlBUrAXwt1sh_VW-jchdHM_gvoR4bpWhsmHg5tz6MTkx9s2AOrLcQs/s1600/SBH+PB+Stir+Tests+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKumdsQNTVOm83GTIgIh3VsadeRP-6QzyRikpN8HiURib4tpZdsDA07d66hJsErEr5MPDhmFbkl5_hZArma5uobtlBUrAXwt1sh_VW-jchdHM_gvoR4bpWhsmHg5tz6MTkx9s2AOrLcQs/s1600/SBH+PB+Stir+Tests+ES.jpg" height="640" width="212" /></a></div>
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The first two attempts were to test the traditional methods. The traditional stirring methods of natural peanut butter consisted of sticking your butter knife or long spoon into the jar and making your best effort to stir it. These both ended with the same results:</div>
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Time consuming </div>
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Messy</div>
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Uneven Stir</div>
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The third attempt was with an immersion blender. This didn't seem like a bad idea for a larger jar and it cut the traditional time almost in half. However, the heavier layer on the bottom of the jar, did not mix together with the rest, so we ended up having to stir it by hand after all. </div>
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<a href="https://1.bp.blogspot.com/-tpt988gYKiA/U0Vj0-GPmFI/AAAAAAAAB40/A_4FhNKqeqo/s1600/SBH+Empty+out+PB+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-tpt988gYKiA/U0Vj0-GPmFI/AAAAAAAAB40/A_4FhNKqeqo/s1600/SBH+Empty+out+PB+ES.jpg" height="640" width="376" /></a></div>
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So, after those three attempts, we opened our last jar, dumped it into a mixing bowl. In this way, ALL of the peanut butter came out of the jar with ease. Use that butter knife or rubber spatula and that heavy layer at the bottom comes out completely in 1-2 scoops. </div>
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<a href="https://1.bp.blogspot.com/-hGYLwxJUs_w/U0Vj0wURqII/AAAAAAAAB4s/Mgb2Vxlgk6I/s1600/SBH+Mix+PB+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-hGYLwxJUs_w/U0Vj0wURqII/AAAAAAAAB4s/Mgb2Vxlgk6I/s1600/SBH+Mix+PB+ES.jpg" height="640" width="448" /></a></div>
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Next, we took an electric hand mixer (I am sure a stand mixer would would fine) and blended it together in less than a minute. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxElxR9aZqCKXRT2B_WFvXbXCOdrXVpRCajPtFUdOMmx9gS_nk8-aOyK3B9l6GYtWOaBzSqWzq-2ITiO-XlPTnkhc66gHnAKy_Ucni7Lm7mi8nmFGtvlnuWj_Vi12SEHQ7-eFvamyQ4c/s1600/SBH+Fill+PB+Jar+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxElxR9aZqCKXRT2B_WFvXbXCOdrXVpRCajPtFUdOMmx9gS_nk8-aOyK3B9l6GYtWOaBzSqWzq-2ITiO-XlPTnkhc66gHnAKy_Ucni7Lm7mi8nmFGtvlnuWj_Vi12SEHQ7-eFvamyQ4c/s1600/SBH+Fill+PB+Jar+ES.jpg" height="640" width="532" /></a></div>
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Then, we guided it back into the same jar with a rubber spatula. </div>
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<a href="https://1.bp.blogspot.com/-yEhEU2JXopg/U0Vj3Hi0DII/AAAAAAAAB5Q/Or36bmma5sU/s1600/SBH+Smooth+PB+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-yEhEU2JXopg/U0Vj3Hi0DII/AAAAAAAAB5Q/Or36bmma5sU/s1600/SBH+Smooth+PB+ES.jpg" height="640" width="508" /></a></div>
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It turned out to be perfectly smooth stirred peanut butter. </div>
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<span style="font-size: x-large;">The results:</span></div>
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<li style="text-align: left;"><span style="font-size: large;">Mixed within 2 Minutes</span></li>
<li style="text-align: left;"><span style="font-size: large;">Perfectly Stirred</span></li>
<li style="text-align: left;"><span style="font-size: large;">Less Messy </span></li>
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<b style="font-size: medium; text-align: center;"><span style="font-size: large;">An Added bonus: We found that because we whipped this peanut butter, it stayed soft and spreadable even after refrigeration. It never got heavy or hard to spread on anything and lasted this way until we used up the entire jar. </span></b></div>
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Downside:<br />We did have to wash one mixing bowl, one rubber spatula, and two mixing beaters. </span><br />
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<span style="font-size: x-large;"><i>Thank you for your Test Kitchen Entry Annie!</i></span></div>
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If anyone else has an idea of a way to stir natural peanut butter, please share with us in a comment. </div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-54313737357912458742014-04-08T09:00:00.000-06:002014-04-08T09:00:04.575-06:00How to Can- Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-f1inWx6XrNE/U0Lh1_GJPmI/AAAAAAAAB1M/dBsK7aGEBtA/s1600/SBH+Canning+Tomatoes+ES+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-f1inWx6XrNE/U0Lh1_GJPmI/AAAAAAAAB1M/dBsK7aGEBtA/s1600/SBH+Canning+Tomatoes+ES+2.jpg" height="640" width="426" /></a></div>
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I love to cook with tomatoes and every time they are in season, I want to take advantage of it and get as many as I can. This year, I was lucky to have a friend that grew huge amounts of tomatoes and wanted anyone to take them off her hands. So, I took a couple of trips out there to pick away. I let many of them ripe and others I used up fresh. I was going to preserve a few things with tomatoes like spaghetti sauce, tomato sauce, salsa, and tomato soup. But, I realized that if I just preserve tomatoes themselves, then I can use them for all of these things, plus more. The tomatoes would be ready to use and then I could just use them for what I needed the most. In this post, I will show you how I like preserve tomatoes which is fast, easy, and requires no cooking. </div>
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<span style="font-size: large;">Supplies You Will Need:</span></div>
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<span style="font-size: large;">Water Bath Canning pot-</span><span style="font-size: small;">Tomatoes do not need to be pressure canned</span></div>
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<span style="font-size: large;">Jars-</span> Quart or Pint Sized Jars (Wide or Regular mouth, new or re-used)</div>
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<span style="font-size: large;">Lids-</span> Wide of regular mouth (never re-use lids)</div>
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<span style="font-size: large;">Rings-</span> Wide or regular mouth (Re-used rings are great as they are not rusty)</div>
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<span style="font-size: large;">Jar Lifter</span></div>
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<span style="font-size: large;">Bubble Remover/Headspace Tool</span></div>
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<span style="font-size: large;">Magnetic Lid Lifter </span></div>
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<span style="font-size: large;">Jar Funnel</span> </div>
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Always have these cleaned and ready to go when you begin canning. I also like to throw my jars, lids, and rings in the dishwasher with a mild soap even if they are brand new and do a 1-hour wash or sanitation cycle. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTU1AjyE-5NRG8NdQdJ0Vrd1FzNI483Pns09ix4zeMZdn1YM97qlO_cDyVKG_AfCNZtlthyphenhyphennU6h0VJcTy_t4QEavKziQ_dAEMhl_DxnXILg8NPV7PCUyr-toBZvOPGiCFNDjKHjcmpvbl/s1600/SBH+Canning+Jars+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTU1AjyE-5NRG8NdQdJ0Vrd1FzNI483Pns09ix4zeMZdn1YM97qlO_cDyVKG_AfCNZtlthyphenhyphennU6h0VJcTy_t4QEavKziQ_dAEMhl_DxnXILg8NPV7PCUyr-toBZvOPGiCFNDjKHjcmpvbl/s400/SBH+Canning+Jars+ES.jpg" height="210" width="400" /></a></div>
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If you haven't already done this, sterilize your used jars and rings by placing them in boiling water for about 10 min. I use my Water bath canner for this to make things a little easier. It is good to add your new lids for 5 minutes to soften the band and sterilize as well. Set them out to air dry. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojmYib0ja0NH97EEnUskmQ9Mx3DcESAtpXI_EIbjQUvw0VC9DRNmflrF9crHvwhItH1umgtg8QU7zXCr2GcjBhkp87aneNad6jJsh_517cs6-WiGyWZQ_BhU2-x-ORcGp4h01MpTgAF4/s1600/IMG_9985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojmYib0ja0NH97EEnUskmQ9Mx3DcESAtpXI_EIbjQUvw0VC9DRNmflrF9crHvwhItH1umgtg8QU7zXCr2GcjBhkp87aneNad6jJsh_517cs6-WiGyWZQ_BhU2-x-ORcGp4h01MpTgAF4/s640/IMG_9985.JPG" height="266" width="400" /></a></div>
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<strong>Keep the Skins, Seeds, and Jelly:</strong></div>
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It has been widely assumed that the flavor of the tomato is in the flesh. However, this is not the case. The real tomato flavor itself comes from the seeds and its jelly. As far as the skins go, I prefer to keep them on because they help retain the shape of the tomato slices and I don't really notice the skins when I puree them for soups and sauces. Plus, removing the skins is one less step I have to do, not to mention a messy one. </div>
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<a href="https://1.bp.blogspot.com/-QjDKprpRQos/U0LT7nmx5zI/AAAAAAAAB0I/bHXcqq5k8-0/s1600/SBH+fill+jar+with+tomatoes+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-QjDKprpRQos/U0LT7nmx5zI/AAAAAAAAB0I/bHXcqq5k8-0/s1600/SBH+fill+jar+with+tomatoes+ES.jpg" height="640" width="426" /></a></div>
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<span style="font-size: large;">Clean and Cut:</span></div>
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Clean your tomatoes and remove stumps. Cut and fill Jars. You can cut in halves, quarters or leave them whole. </div>
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I would use a funnel for less mess. If you don't have a funnel, don't forget to wipe off the jar rims if there is juice, seeds or any residue on them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lCw6U2lYIa7fdghqEGu0XvRBY8945kkkM1rxbTS_OYDESxSokwJP9RlB3xbnR1hOSzAt2WoD8LYpFj-0SWkDstOkj5s2drhgsq7XNwuzf_wodERw_kifPhqYblMuWnKVVVmjO-edPTY/s1600/SBH+Salt+and+Lemon+Juice+on+Tomatoes+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lCw6U2lYIa7fdghqEGu0XvRBY8945kkkM1rxbTS_OYDESxSokwJP9RlB3xbnR1hOSzAt2WoD8LYpFj-0SWkDstOkj5s2drhgsq7XNwuzf_wodERw_kifPhqYblMuWnKVVVmjO-edPTY/s1600/SBH+Salt+and+Lemon+Juice+on+Tomatoes+ES.jpg" height="640" width="426" /></a></div>
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<span style="font-size: large;">Add Natural Preservative:</span></div>
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I know many women who do not use any kind of preservative when they can tomatoes. I prefer the lemon juice and the small amount of salt because it fight off potential mold and heat resistant bacteria. Of course, my tomatoes don't last longer than a year or two before they are all gone and I need to make another batch. </div>
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<strong>Salt and lemon juice for both Pints and Quart Jars:</strong></div>
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<em>I use lemon juice but you can also use 1/4 teaspoon of citric acid per one Tablespoon of bottled Lemon Juice.</em> </div>
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Pints- 1 Tablespoon lemon juice and 1/2 teaspoon of salt</div>
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Quarts- 2 Tablespoons of lemon juice and 1 teaspoon of salt</div>
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Sprinkle salt (I use Kosher Salt) and pour lemon juice over cut tomatoes in jar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFElPYZNJ9XB6eqrxwVNKcwoCwUyZ3GR0SfhDDJDBi2IhIlm0ePj9B5u3av7JR9PDXATxL0tnvfloKuI-b1rw9WtiVL4Nov8TEzfphXLpDnlYsvwICotgxu2rGirmw74GSCWm5JBsRhN4/s1600/SBH+Hot+Water+pour+over+tomatoes+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFElPYZNJ9XB6eqrxwVNKcwoCwUyZ3GR0SfhDDJDBi2IhIlm0ePj9B5u3av7JR9PDXATxL0tnvfloKuI-b1rw9WtiVL4Nov8TEzfphXLpDnlYsvwICotgxu2rGirmw74GSCWm5JBsRhN4/s1600/SBH+Hot+Water+pour+over+tomatoes+ES.jpg" height="640" width="426" /></a></div>
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<span style="font-size: large;">Fill Jars:</span></div>
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Bring a large pot of water to boil. I like to keep my kettle hot and ready for each batch of quart sized jars. Fill jars with pre-boiled water leaving 1/2 inch space at the top. Cover with lid and ring. </div>
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<a href="https://1.bp.blogspot.com/-j3XP7Ixxl7o/U0LWyQgLjOI/AAAAAAAAB0k/HupfX5Wgui4/s1600/SBH+Processing+Tomatoes+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-j3XP7Ixxl7o/U0LWyQgLjOI/AAAAAAAAB0k/HupfX5Wgui4/s1600/SBH+Processing+Tomatoes+ES.jpg" height="426" width="640" /></a></div>
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<span style="font-size: x-large;">Process Times:</span></div>
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Bring to a boil and Process in a water Bath Canner</div>
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35 min for pints </div>
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45 minutes for quarts</div>
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Submerge secured jars in pre-boiled water in your water bath canner. Cover with canner lid and process for the correct amount of time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtF1MgVHfzB0c-niDAzimMmM9fCzdKH3aoRfNQ6cLBR_TQWECUjZLzZ-hR3DwbIBB6EbtUJHutykfz377kGJLTh_tq7hhiUIuxaqO3b4fKFc0T0F-QymQ6L3h0vj59n9V_7_EWnHQRZdg/s1600/SBH+Cool+Processed+Tomatoes+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtF1MgVHfzB0c-niDAzimMmM9fCzdKH3aoRfNQ6cLBR_TQWECUjZLzZ-hR3DwbIBB6EbtUJHutykfz377kGJLTh_tq7hhiUIuxaqO3b4fKFc0T0F-QymQ6L3h0vj59n9V_7_EWnHQRZdg/s1600/SBH+Cool+Processed+Tomatoes+ES.jpg" height="400" width="300" /></a></div>
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<span style="font-size: large;">Cool Down:</span> </div>
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After they are done, take them out of the canner, set them on a dry towel (trying not to hit the jars), and let them sit upright for 6-12 hours. This way they can complete the process. Then, you can mark the date and store them with your canned goods. </div>
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<span style="font-size: large;">Store canned tomatoes in a cool dark place and they should last for a few years.</span> </div>
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<span style="font-size: large;"><em>More ways to preserve your tomatoes (posts to come):</em></span></div>
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<span style="font-size: large;">Dry Your Tomatoes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiIag670iAyh06DA6HNODradUc93gIncvya0e792MKFsxxW5t01A6qiv4zTRkA9U-3O5Hpsk0i4rsBDoN8Vn1Fai0Jul_Jr5wGIQLdGVGE-lRh-5ZnkxKEnq89tkct590z6mKMokdVDhp/s1600-h/IMG_3360.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiIag670iAyh06DA6HNODradUc93gIncvya0e792MKFsxxW5t01A6qiv4zTRkA9U-3O5Hpsk0i4rsBDoN8Vn1Fai0Jul_Jr5wGIQLdGVGE-lRh-5ZnkxKEnq89tkct590z6mKMokdVDhp/s320/IMG_3360.JPG" r="true" /></a></div>
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I like to dry some of my tomatoes. They work well in soups, salads, and pastas. </div>
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<span style="font-size: large;">Freeze Your Tomatoes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBcIM1BvZSbSy373nF61IY_c4ieXdiF2go-PX4pJm0L4RkBU8JtplJOVffK_2yQ7W4599FoqTipGCvpG9-QHZoApNT1a0I45nRCq2Hf41TYOlHsMKPFuPQhHg_m1lRq0Mka5FPs84kNgr/s1600-h/IMG_3376.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBcIM1BvZSbSy373nF61IY_c4ieXdiF2go-PX4pJm0L4RkBU8JtplJOVffK_2yQ7W4599FoqTipGCvpG9-QHZoApNT1a0I45nRCq2Hf41TYOlHsMKPFuPQhHg_m1lRq0Mka5FPs84kNgr/s320/IMG_3376.JPG" r="true" /></a></div>
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I also like to freeze tomatoes. I use these for pureed soups and sauces.</div>
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Anonymoushttp://www.blogger.com/profile/04753231040517963859noreply@blogger.com5tag:blogger.com,1999:blog-7825313585009853744.post-33214116441663298672014-04-07T09:00:00.000-06:002014-04-07T12:04:21.641-06:00April's National Food Holidays and Featured Tablescape<div align="left">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wAVoBcWsrZw/U0LGaiRk4PI/AAAAAAAABz4/7E4XmZYAjd4/s1600/stylemempretty.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-wAVoBcWsrZw/U0LGaiRk4PI/AAAAAAAABz4/7E4XmZYAjd4/s1600/stylemempretty.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Featured Tablescape from <a href="http://www.stylemepretty.com/">http://www.stylemepretty.com/</a></td></tr>
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<strong><span style="font-size: large;">Our Featured Tablescape for April</span></strong> </div>
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April is already here! We hope that you are enjoying the lovely spring season and look forward to your upcoming Easter holiday. Here at Saltbox House, we are especially excited to be able to get outdoors and work on the well rested garden! We also look forward to the outdoor dining and pinic season as well. </div>
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It's time to get out and get cooking! </div>
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- Saltbox House Team </div>
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<strong><span style="font-size: x-large;">Celebrate all Month Long:</span></strong></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-f1inWx6XrNE/U0Lh1_GJPmI/AAAAAAAAB1Q/DG1mqMRyIX8/s1600/SBH+Canning+Tomatoes+ES+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-f1inWx6XrNE/U0Lh1_GJPmI/AAAAAAAAB1Q/DG1mqMRyIX8/s1600/SBH+Canning+Tomatoes+ES+2.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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<strong><span style="font-size: large;">National Florida Tomato Month</span></strong> <br />
How to Can Tomatoes</div>
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(Coming Soon)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEJ7UrhhETSHv5mNRsMBwD6MmjpBika7KDNr89dTB4-ld7xf0wXdvTO4SQaz-eyP3jK6Zbveify6LXD_nhRouulNfcFMjNZi6n4luKXtKStd55k53PdXs13oGa7n3P1JdABT5rlggKos/s1600/Thanksgiving+Header.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEJ7UrhhETSHv5mNRsMBwD6MmjpBika7KDNr89dTB4-ld7xf0wXdvTO4SQaz-eyP3jK6Zbveify6LXD_nhRouulNfcFMjNZi6n4luKXtKStd55k53PdXs13oGa7n3P1JdABT5rlggKos/s1600/Thanksgiving+Header.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
</div>
<div align="left" style="text-align: center;">
<span style="font-size: large;">National Garlic Month</span> <br />
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jhQvZvRf2Ss/T4DNANmbTCI/AAAAAAAAAXE/LD_tOmBxS1Y/s1600/IMG_1383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-jhQvZvRf2Ss/T4DNANmbTCI/AAAAAAAAAXE/LD_tOmBxS1Y/s400/IMG_1383.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<div align="left" style="text-align: center;">
<strong><span style="font-size: large;">National Grilled Cheese Month</span> </strong><br />
Try an outdoor grilled cheese sandwich </div>
<div align="left" style="text-align: center;">
<a href="http://saltboxhouse.blogspot.com/2009/07/cooking-tool-camping-pie-iron.html">click here</a></div>
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<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNv1hxBkTw2VfuipZYDudTwpa4njYUu65hfroF77P5r-83ElOyQaCB2XhU8Cwk-7hCLeZwwB6s24Scl8Cds5AX0RmdyfOHt1VNJVHStoXkNTn0Lz9-OdS3IeoRETAadsh_Augv9jztrI/s1600/SBH+Pretzel+Dogs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNv1hxBkTw2VfuipZYDudTwpa4njYUu65hfroF77P5r-83ElOyQaCB2XhU8Cwk-7hCLeZwwB6s24Scl8Cds5AX0RmdyfOHt1VNJVHStoXkNTn0Lz9-OdS3IeoRETAadsh_Augv9jztrI/s1600/SBH+Pretzel+Dogs.jpg" height="640" width="468" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"> National Soft Pretzel Month</span> <br />
<br />
Pretzel Dogs (Coming Soon)<br />
<br />
<br />
<span style="font-size: large;">National Soy Foods Month</span><br />
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</div>
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<strong><span style="font-size: x-large;">Celebrate by Week:</span></strong></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9KKIH573X1s/T4DPDN0oA0I/AAAAAAAAAXc/NHdZanLh8d0/s1600/muffins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-9KKIH573X1s/T4DPDN0oA0I/AAAAAAAAAXc/NHdZanLh8d0/s640/muffins.jpg" height="640" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<div align="left" style="text-align: center;">
<br /></div>
<div align="left" style="text-align: center;">
<span style="font-size: large;">Week 1</span><br />
<span style="font-size: large;"><strong>National Bake Week</strong></span><br />
Buttermilk Muffins<br />
(Coming Soon)<br />
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-TVgpSGuCWzc/T4DPpS-d0wI/AAAAAAAAAXk/YPT3CRmj3CQ/s1600/IMG_3213+fix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-TVgpSGuCWzc/T4DPpS-d0wI/AAAAAAAAAXk/YPT3CRmj3CQ/s400/IMG_3213+fix.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<div align="left" style="text-align: center;">
<br /></div>
<div align="left" style="text-align: center;">
Week 2<br />
<strong> National Egg Salad Week</strong> </div>
<div align="left" style="text-align: center;">
<br /></div>
<div align="left" style="text-align: center;">
Enjoy a Ham and Egg Salad Sandwich<br />
<a href="http://saltboxhouse.blogspot.com/2010/04/ham-and-egg-salad-sandwich.html">Click Here</a></div>
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<br /></div>
<div align="left" style="text-align: center;">
<strong>Celebrate Everyday:</strong></div>
<div align="left" style="text-align: center;">
<br />
National Hot Cross Bun Day Good Friday April 18th</div>
<div align="left" style="text-align: center;">
<br />
National Baked Ham with Pineapple Day Easter Sunday April 20th<br />
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://1.bp.blogspot.com/-8R3rgyLHOto/T4DQtgApaaI/AAAAAAAAAXs/p02bipB58Hc/s1600/IMG_0093.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
<div style="text-align: right;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-b0RXjZFciKA/U0LnMJGv-GI/AAAAAAAAB1g/APQl0YByHzk/s1600/SBH+Peanut+Butter+FIxE.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-b0RXjZFciKA/U0LnMJGv-GI/AAAAAAAAB1g/APQl0YByHzk/s1600/SBH+Peanut+Butter+FIxE.jpg" height="400" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
April 1: National Sourdough Bread Day<br />
<br />
<strong>April 2: National Peanut Butter and Jelly Day</strong><br />
Perfectly Stirred Peanut Butter Trick<br />
Coming soon!<br />
<br />
April 3: National Chocolate Mousse Day<br />
<br />
April 4: National Cordon Bleu Day<br />
<strong></strong><br />
<strong></strong><br />
<br />
<div align="left" style="text-align: center;">
<strong>April 5- Historical Fact*<br />1881 Houston and Thomson were granted a patent for a centrifugal separator - the creamer</strong><br />
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<br />
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<br />
</div>
<div align="left" style="text-align: right;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-gxeJr_8dY9k/T4DR3i40hNI/AAAAAAAAAX0/j_OS8JXtBjY/s1600/178.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-gxeJr_8dY9k/T4DR3i40hNI/AAAAAAAAAX0/j_OS8JXtBjY/s1600/178.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Amanda D.</td></tr>
</tbody></table>
April 5: National Caramel Day<br />
<br />
National Raisin and Spice Bar Day<br />
<br />
<br />
April 6: National Caramel Popcorn Day</div>
<div align="left" style="text-align: right;">
<strong></strong><br />
<strong>April 7: Coffee Cake Day</strong><br />
<strong>Amanda's Pumpking Coffee Cake </strong><br />
<a href="http://saltboxhouse.blogspot.com/2009/11/pumpkin-coffee-cake.html"><strong>Click Here</strong></a><br />
<br /></div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wSPTS4XCjMk/T4DUIhm3M6I/AAAAAAAAAX8/A8VzuVge09A/s1600/Sunny's+Chicken+rolls.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-wSPTS4XCjMk/T4DUIhm3M6I/AAAAAAAAAX8/A8VzuVge09A/s320/Sunny's+Chicken+rolls.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
April 8: National Empanada Day <br />
<br />
Easter Sunday <br />
<br />
April 9: Chinese Almond Cookie Day<br />
<br />
April 10: National Cinnamon Crescent <br />
(Croissant) Day<br />
<strong>Sunny's Chicken Crescent Rolls</strong><br />
<strong><a href="http://saltboxhouse.blogspot.com/2011/01/chicken-rolls.html">Click Here</a></strong><br />
<div style="text-align: right;">
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tl5nyyI2FzU/T4DUmx3RZ0I/AAAAAAAAAYE/n7sXHlLBHRE/s1600/IMG_0100.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-tl5nyyI2FzU/T4DUmx3RZ0I/AAAAAAAAAYE/n7sXHlLBHRE/s320/IMG_0100.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<br />
<br />
April 11: National Cheese Fondue Day<br />
<br />
April 12: Grilled Cheese Sandwich Day<br />
<br />
National Licorice Day<br />
<br />
<strong>April 13: National Peach Cobbler Day</strong><br />
<strong>Madeline's Dutch Oven Peach Cobbler</strong><br />
<strong><a href="http://saltboxhouse.blogspot.com/2009/04/they-call-it-dutch-style.html">Click Here</a></strong><br />
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--V2JxdGPrqQ/Ua1hZpifsxI/AAAAAAAABfw/fsGSWabZnzg/s1600/SBH+Chunky+Peacan+Pie+Bars+Top.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/--V2JxdGPrqQ/Ua1hZpifsxI/AAAAAAAABfw/fsGSWabZnzg/s1600/SBH+Chunky+Peacan+Pie+Bars+Top.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<br />
<strong>April 14: National Pecan Day</strong><br />
<strong>Angie's Pecan Pie Bars <a href="http://saltboxhouse.blogspot.com/2009/12/chunky-pecan-pie-bars.html">Click Here</a></strong><br />
<br />
April 15: National Glazed Spiral Ham Day<br />
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April 16: National Eggs Benedict Day<br />
<br />
Day of the Mushroom <br />
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<div style="text-align: right;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6Wt3BJGiLeI/T4DV1k0N39I/AAAAAAAAAYU/0B10vt9cu14/s1600/DSCN3809.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-6Wt3BJGiLeI/T4DV1k0N39I/AAAAAAAAAYU/0B10vt9cu14/s1600/DSCN3809.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phot by Nichole H.</td></tr>
</tbody></table>
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<br />
April 17: National Cheeseball Day<br />
<br />
Healthy Kids Day<br />
<br />
April 18: Animal Crackers Birthday<br />
<br />
<strong>April 19: Garlic Day</strong><br />
<strong>Nichole's Baked Garlic Cheese Grits</strong><br />
<strong><a href="http://saltboxhouse.blogspot.com/2009/04/baked-garlic-cheese-grits.html">Click Here</a></strong><br />
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-o79uh9snu5w/T4DWTEMbzjI/AAAAAAAAAYc/tEQ0BLH6fVE/s1600/IMG_0162.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-o79uh9snu5w/T4DWTEMbzjI/AAAAAAAAAYc/tEQ0BLH6fVE/s320/IMG_0162.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<div style="text-align: right;">
April 19: National Amaretto Day</div>
<div style="text-align: right;">
<strong>April 20: National Pineapple Upside-Down Cake Day</strong></div>
<div style="text-align: right;">
<strong>Stephani's Pineapple Upside-down Cake <a href="http://saltboxhouse.blogspot.com/2009/05/stephanies-pinapple-upside-down-cake.html">Click Here</a></strong></div>
<br />
Lima Bean Respect Day<br />
<br />
April 21: Chocolate-Covered Cashew Truffle Day <br />
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<div style="text-align: right;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-swDmmWnWKlQ/T4DW2X7-v3I/AAAAAAAAAYk/_Mg8ZiiVICM/s1600/IMG_0081.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-swDmmWnWKlQ/T4DW2X7-v3I/AAAAAAAAAYk/_Mg8ZiiVICM/s320/IMG_0081.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
</div>
<div style="text-align: left;">
April 22: Earth Day </div>
<div style="text-align: left;">
National Jelly Bean Day</div>
<div style="text-align: left;">
</div>
<div style="text-align: right;">
<strong>April 23: National Cherry Cheesecake Day</strong></div>
<div style="text-align: right;">
<strong>Madeline's Mini Cherry Cheese Pies</strong></div>
<div style="text-align: right;">
<strong><a href="http://saltboxhouse.blogspot.com/2009/04/mini-blueberry-and-cherry-cheese-pies.html">Click Here</a></strong></div>
<div style="text-align: right;">
National Picnic Day</div>
<div style="text-align: right;">
<strong></strong><br />
<strong>April 23- Historical fact*<br />1985 The trade secret "New Coke" formula was released. Coca-Cola was invented by John Pemberton of Atlanta, Georgia. The famous trademark name was a suggestion given by Pemberton's bookkeeper Frank Robinson.</strong></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDHOy1ZXYYlbo5-I4MrQwrLomnlr9cTHsZeKqs8LrR9QSUBc1vuufCQpJ1rL-HvMyM7ltH4jbs1kndnJE_RDk4EsD6KCKkCD_Ksccw9VOZBf_-oFogOS_8luprdKM9Li6WLeikNSdex4/s1600/images.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDHOy1ZXYYlbo5-I4MrQwrLomnlr9cTHsZeKqs8LrR9QSUBc1vuufCQpJ1rL-HvMyM7ltH4jbs1kndnJE_RDk4EsD6KCKkCD_Ksccw9VOZBf_-oFogOS_8luprdKM9Li6WLeikNSdex4/s1600/images.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by myrecipes.com</td></tr>
</tbody></table>
April 24: National Pigs-In-A-Blanket Day<br />
<br />
<strong>April 25: National Zucchini Bread Day</strong><br />
<strong>Heather's (gluten free) Pineapple Zucchini Bread</strong><br />
<strong><a href="http://saltboxhouse.blogspot.com/2010/08/pineapple-zucchini-bread-gluten-free.html">Click Here</a></strong><br />
<br />
April 26: National Pretzel Day<br />
<br />
April 27: National Prime Rib Day <br />
<br />
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio90WI00LalsOmezcYIqd-4f9CZapDE5WTeYjzI-NLx9ymBnPZ_mXd7X-sGGDMkcRkGrHzXu_KXNjc6GgSklQC6DMMzoF7nSzgutxvf9UyF7NOCCmDCuqD47QBLUaE_O3MkpOVw3MhOhU/s1600/baking+007.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio90WI00LalsOmezcYIqd-4f9CZapDE5WTeYjzI-NLx9ymBnPZ_mXd7X-sGGDMkcRkGrHzXu_KXNjc6GgSklQC6DMMzoF7nSzgutxvf9UyF7NOCCmDCuqD47QBLUaE_O3MkpOVw3MhOhU/s1600/baking+007.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Alison L.</td></tr>
</tbody></table>
<br />
<br />
April 28: National Blueberry Pie Day<br />
<br />
April 29: National Shrimp Scampi Day<br />
<br />
<strong>April 30: National Raisin Day</strong><br />
<strong>Alison's Applesauce Fruit Cake</strong><br />
<strong><a href="http://saltboxhouse.blogspot.com/2009/12/moist-applesauce-fruitcake.html">Click Here</a></strong> </div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-2511198243001908542014-03-19T10:00:00.000-06:002014-03-26T10:18:26.696-06:00Top 10 List of Movies with Food 2014 (and Giveaway)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QTWyFLj0Mh8/UydVr0bdjfI/AAAAAAAABw8/DTXUUGR9GBo/s1600/SBH+Blog+Spotlight+Movies+with+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-QTWyFLj0Mh8/UydVr0bdjfI/AAAAAAAABw8/DTXUUGR9GBo/s1600/SBH+Blog+Spotlight+Movies+with+food.jpg" height="480" width="640" /></a></div>
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<div style="text-align: center;">
It is that time again to lists our top ten favorite food movies! </div>
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We've gone though and watched quite a few movies this last year that center around food or cooking (not to mention a touch of romance!) </div>
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As a thank you to our readers, we would like to give 3 of our follows a one of these top 10 choices (including the Honorable Mention videos below) for their own enjoyment on DVD and/or BlueRay (depending on availability). </div>
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</div>
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To Enter this Contest, simply leave a comment and Answer These three Questions:</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
How you follow us? </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
What is the first movie that comes to your mind when you think food (ANY MOVIE)? </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Which 3 movies on our two lists would you be most interested in (ranking from 1 being the most and 3 being last)? </div>
</li>
</ul>
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</div>
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That's It! </div>
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</div>
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This Giveaway Ends Saturday April 19th, 2014 at midnight EST.</div>
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Winners will be announced that following Monday the 21st.</div>
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<span style="font-size: x-large;">OUR TOP 10</span></div>
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<tr><td class="tr-caption" style="text-align: center;">All Photos from Amazon.com and all film clips from YouTube</td></tr>
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<span style="font-size: x-large;">1- Chocolat:</span> It is with out a doubt that this movie praises the power of chocolate and sweet sensation that only this confection can bring. This indulgent food proves its worth as it brings together the members of a small village as they overcome their differences. </div>
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<a href="https://1.bp.blogspot.com/-k_wogw8j7uI/UydYIDE9AFI/AAAAAAAABy4/aVNj_2Ysr6c/s1600/66842_front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-k_wogw8j7uI/UydYIDE9AFI/AAAAAAAABy4/aVNj_2Ysr6c/s1600/66842_front.jpg" height="400" width="346" /></a></div>
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<span style="font-size: x-large;">2- Simply Irresistible: </span><span style="font-size: small;">A romantic comedy filled with all kinds of emotions; emotions in food that is. This is a story of a girl that inherits a gift for creating temptations beyond flavor. Even with food this moving, only she has the power to conquer real love and find her true destiny. </span><br />
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<a href="https://1.bp.blogspot.com/-Ks0Q0JQf-U4/UydWCXo57aI/AAAAAAAAByE/h_e9j9pb-Vc/s1600/no_reservations_xlg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-Ks0Q0JQf-U4/UydWCXo57aI/AAAAAAAAByE/h_e9j9pb-Vc/s1600/no_reservations_xlg.jpg" height="400" width="270" /></a></div>
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<span style="font-size: large;">3- No Reservations: </span><span style="font-size: small;">A romantic movie that you can not go without. This story brings together two people from different culinary worlds and all the drama that comes with it. You won't be disappointed to see this match made in the kitchen. </span><br />
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<a href="https://1.bp.blogspot.com/-zvyXqpnThws/UydWClECymI/AAAAAAAABx4/aAKBOX8CseY/s1600/poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-zvyXqpnThws/UydWClECymI/AAAAAAAABx4/aAKBOX8CseY/s1600/poster.jpg" height="400" width="266" /></a></div>
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<span style="font-size: large;">4- Love's Kitchen: </span><span style="font-size: small;">Yet another romantic comedy with drama and food that will keep you wondering what it means to mix food with pleasure. This story is a true inspiration about a chef that finds his way back to the love he was once moments away from losing. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4N5rf3o0JkZBGZ4BXt8eqK8o7wPiJo4lPi81ByA1fhKPozhyMBr8eHQDDFrHWi75oieQFd-tC7pkS5M8I1J5TpALj6DrwFKDOHO61IS1nlEFO3-_LhfhwbkJDyijcYiB5Z9bFsYdx_M/s1600/mzl_ianmgovb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4N5rf3o0JkZBGZ4BXt8eqK8o7wPiJo4lPi81ByA1fhKPozhyMBr8eHQDDFrHWi75oieQFd-tC7pkS5M8I1J5TpALj6DrwFKDOHO61IS1nlEFO3-_LhfhwbkJDyijcYiB5Z9bFsYdx_M/s1600/mzl_ianmgovb.jpg" height="400" style="cursor: move;" unselectable="on" width="265" /></a></div>
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<span style="font-size: large;">5- Julie and Julia:</span> The Ever famous Food Blog made in heaven story about a girl who strives to find purpose in life through the eyes of Julia Child. This incredible movie also includes the story of Julia Child's journey from homemaker to humble French cuisine master. A must see!<br />
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<a href="https://1.bp.blogspot.com/-7mDqPZPV0gA/UydWDutNKNI/AAAAAAAAByQ/oIRwvkXNSC4/s1600/the+ramen+girl+movie+poster+brittany+murphy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-7mDqPZPV0gA/UydWDutNKNI/AAAAAAAAByQ/oIRwvkXNSC4/s1600/the+ramen+girl+movie+poster+brittany+murphy.jpg" height="400" width="281" /></a></div>
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<span style="font-size: large;"> 6- Ramen Girl:</span> The <em>Karate Kid</em> of food movies. This story is about a girl who not only learns the true art of Japanese Ramen Noodle Soup, but with determination finds her own true spirit; not to mention culinary and cultural wisdom.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuO-zi2gE0Uo6a0wqLc7byqcNm4qOu5_9055r-iaH6XMzCP2SoFD5akJVSRdFrVz3-5MudPQDqJcLNSZQKGChaDDaMaH7Fz3IYVdYbUJ9LZJRvxqbIiVHHJo75UTRBF9uM8dTnDyEN_wk/s1600/waitressposter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuO-zi2gE0Uo6a0wqLc7byqcNm4qOu5_9055r-iaH6XMzCP2SoFD5akJVSRdFrVz3-5MudPQDqJcLNSZQKGChaDDaMaH7Fz3IYVdYbUJ9LZJRvxqbIiVHHJo75UTRBF9uM8dTnDyEN_wk/s1600/waitressposter.jpg" height="400" width="260" /></a></div>
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<span style="font-size: large;">7- Waitress:</span> This hilarious romantic comedy will give you a whole new outlook on pie itself. This southern waitress takes her pie making skills to heart as her life of unexpected changes arise. It will leave you asking for just another slice. </div>
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<a href="https://1.bp.blogspot.com/-rsXFLxALNwM/UydV_RyUKqI/AAAAAAAABxM/hMMWsCLexOM/s1600/The%252520Mistress%252520of%252520Spices-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-rsXFLxALNwM/UydV_RyUKqI/AAAAAAAABxM/hMMWsCLexOM/s1600/The%252520Mistress%252520of%252520Spices-1.jpg" height="400" width="309" /></a></div>
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<span style="font-size: large;"> 8- The Mistress of Spices:</span> Who said the spices can't change your life? This movie sets out to portray the power of spices through the traditions of Indian culture. It is in fact a love story as much as it is a story of a girl who finds out if her long lost desires can co-exist with her life long traditions. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7xJANuXFis_6vDqmoEA6VKXsCPrm3eUziuBkQ1E5bG6Kts608dVKC6X1dTS3X79EKZh9noM7u034nS6ISdvOGEH2nuweCboiBosZvnekOxDMtmzBS3IerNS5_OP-KntqNRkEthyY8Q0/s1600/princess-and-the-frog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7xJANuXFis_6vDqmoEA6VKXsCPrm3eUziuBkQ1E5bG6Kts608dVKC6X1dTS3X79EKZh9noM7u034nS6ISdvOGEH2nuweCboiBosZvnekOxDMtmzBS3IerNS5_OP-KntqNRkEthyY8Q0/s1600/princess-and-the-frog.jpg" height="320" width="268" /></a></div>
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<span style="font-size: large;">9- The Princess and the Frog:</span> We can't leave out the world of animation when it comes to food. This classic love story introduces another view of southern comforts as an hard working girl of New Orleans aspires to live her daddy's dream of bringing people together with good food and good company. <br />
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<a href="https://1.bp.blogspot.com/--5dYL3ojrCE/UydWEDoG1wI/AAAAAAAAByU/eSK83HN7rcE/s1600/untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/--5dYL3ojrCE/UydWEDoG1wI/AAAAAAAAByU/eSK83HN7rcE/s1600/untitled.png" height="400" width="265" /></a></div>
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<span style="font-size: large;">10- Ratatouille:</span> Another unique animated film brings the genius of French cooking to a whole new level. This underdog story combines friendship, love, and passion all in the kitchen with a new twist on the meaning of culinary expression. </div>
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<span style="font-size: x-large;">Honorable Mention:</span></div>
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<a href="https://1.bp.blogspot.com/-jNQQeI0H53U/UydV_YNmzAI/AAAAAAAABxQ/2Z_WaWEw6kM/s1600/audrey-hepburn-sabrina_poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-jNQQeI0H53U/UydV_YNmzAI/AAAAAAAABxQ/2Z_WaWEw6kM/s1600/audrey-hepburn-sabrina_poster.jpg" height="400" width="275" /></a></div>
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This movie deserves some culinary credit as it portrays love and life through the eyes of a young girl who doesn't know the difference between them. Away at cooking school in Paris, Sabrina discovers that these distractions effect her ability to create even the most simple tasks in the kitchen. It is not until she finally gains her confidence in Paris that she finally gains her confidence in life and love. <br />
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Watch some Memorable Scenes in Cooking School<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDiu-T2NpBfoKRqYkXz55O-PhJVFZlrFdfYMLG6hWSRY3LmfRGMM3ibxjMqq_JrIh-MpGpr1ABW9v08Vf_KseMfJVj3hhsREnHJbAQxmzj90GCJG3_IcXrnaFwCfIF9M4S4OAHddXvtM/s1600/egg_and_i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDiu-T2NpBfoKRqYkXz55O-PhJVFZlrFdfYMLG6hWSRY3LmfRGMM3ibxjMqq_JrIh-MpGpr1ABW9v08Vf_KseMfJVj3hhsREnHJbAQxmzj90GCJG3_IcXrnaFwCfIF9M4S4OAHddXvtM/s1600/egg_and_i.jpg" height="400" width="262" /></a></div>
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Not so much a cooking movie as much as the story of a young city couple out to conquer the country life on an egg farm. Through the many trials and the unwanted relationship with country stove, the heroine in this story proves what love really means; sacrifice, determination, and above all, putting yourself in your husbands shoes and raising chickens to live the his country dream! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhgIMg4_vkrQVd1dsmNBj-cVvxpCm5ZSXzc3B7L5BP0JhIjr5lgXq36iZwmb-voQ0js5eIdNZW3ldA_jjBu9RhXzqr2ohVrnLniXl02jveakwicoFtpaxbGCuI97LTHnR8UL7LKP1lqU/s1600/MOV_8e5e7f96_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhgIMg4_vkrQVd1dsmNBj-cVvxpCm5ZSXzc3B7L5BP0JhIjr5lgXq36iZwmb-voQ0js5eIdNZW3ldA_jjBu9RhXzqr2ohVrnLniXl02jveakwicoFtpaxbGCuI97LTHnR8UL7LKP1lqU/s1600/MOV_8e5e7f96_b.jpg" height="400" width="285" /></a></div>
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This movie is another exception to a typical food movie, but deserves a spot in our top ten because of the memories and joy that comes when good people find good food. The power of friendship behind the legendary Whistle Stop café will not only make you a fan of fried green tomatoes, but for other southern comforts as well. </div>
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Tell us what food movies you crave for an extra entry in the giveaway drawing. </div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com8tag:blogger.com,1999:blog-7825313585009853744.post-58465109706355204152014-03-18T10:01:00.000-06:002014-04-07T14:01:03.198-06:003 Featured Recipes from 101 Things to do with Chocolate and the Winners of Mrs 101 autographed Cookbooks!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-nJpVNLk0Et4/UwORbCAKb6I/AAAAAAAABv0/G3vT22BUvMs/s1600/101-Things-to-Do-with-Chocolate-9781423601807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-nJpVNLk0Et4/UwORbCAKb6I/AAAAAAAABv0/G3vT22BUvMs/s1600/101-Things-to-Do-with-Chocolate-9781423601807.jpg" height="320" width="238" /></a></div>
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<span style="font-size: 180%;"><span style="font-weight: bold;">Congratulations:</span></span></div>
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<span style="font-size: large;">Suburban Prep- 101 Things to do with Chocolate</span></div>
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<strong></strong><span style="font-size: large;"> Glenda- 200 Salads</span></div>
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<span style="font-size: large;">Karen Cushing- 101 Things to do with a Potato</span></div>
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<strong>To claim your prize please email us your address at </strong><a href="mailto:saltboxhousecreations@gmail.com"><strong>saltboxhousecreations@gmail.com</strong></a></div>
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<em>Please note that if we do not hear from you or cannot contact you by March 31st, 2014, you will forfeit your prize</em><strong>. </strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xFHCII-PpGMjr-Rak4nThK0RdbZt-dNEOMLCoJEtDwTe7ONPi3NuY3l5MiirQ12uUqXDNolKLDCKs5K68Z8HzBXHOSGNayXsM6pzQ9w62a-if5tixsDjwsR_peHnxJVVxBRR-7EsvVg/s1600/SBH+Chocolate+Lush+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xFHCII-PpGMjr-Rak4nThK0RdbZt-dNEOMLCoJEtDwTe7ONPi3NuY3l5MiirQ12uUqXDNolKLDCKs5K68Z8HzBXHOSGNayXsM6pzQ9w62a-if5tixsDjwsR_peHnxJVVxBRR-7EsvVg/s1600/SBH+Chocolate+Lush+ES.jpg" height="426" width="640" /></a></div>
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<span style="font-size: 180%;"><span style="font-weight: bold;">Chocolate Lush</span></span> from <span style="font-style: italic; font-weight: bold;">101 Things To Do With Chocolate</span><br />
1 cup butter or margarine, softened<br />
1 cup flour<br />
1/2 cup chopped nuts, optional<br />
1 package (8 ounce) cream cheese, softened<br />
1 cup powdered sugar<br />
1 container (12 ounces) frozen whipped topping, thawed and divided<br />
2 small boxes chocolate instant pudding mix<br />
3 cups milk<br />
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Preheat oven to 350 degrees. Combine butter, flour, and nuts, if desired, with pastry blender until crumbly. Press mixture into a glass 9 x 13-inch pan. Bake 10 minutes; cool completely.<br />
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In a bowl, mix together cream cheese and powdered sugar. Fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Mix together pudding mixes and milk until pudding starts to thicken. Pour pudding over cream cheese layer. Spread remaining whipped topping over top. Refrigerate at least 1 hour, or until ready to serve. Makes 20-24 servings.<br />
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<span style="font-weight: bold;">Chocolate-Coated Cookie Balls</span> <span style="font-size: medium;">from <span style="font-style: italic;"><span style="font-weight: bold;">101 Things To Do With Chocolate</span></span></span></div>
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<span style="font-size: medium;">(The perfect candy that is sure to please everyone from kiddos to grandparents)</span></div>
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1 bag (1 pound) chocolate sandwich cookies, chopped<br />
1 package (8 ounces) cream cheese, softened<br />
20 ounces chocolate almond bark, melted<br />
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In a large bowl, combine chopped cookies and cream cheese to form dough. Roll into small balls about 1 to 1 1/2- inches in diameter. Using a fork, dip balls in melted chocolate. Set balls on wax paper and chill 1 hour, or until set. Makes 35-40 candies.<br />
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VARIATIONS: Use chocolate mint sandwich cookies, chocolate peanut butter filled sandwich cookies, or any other variation of sandwich cookies.<br />
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<span style="font-weight: bold;"><span style="font-size: x-large;">Rocky Road Brownies </span></span> <span style="font-size: medium;">from <span style="font-style: italic;"><span style="font-weight: bold;">101 Things To Do With Chocolate</span></span></span></div>
<br /><br />(I take Rocky Road Brownies to every teacher luncheon or dinner thrown at my kid's elementary and middle schools. I once made something different, and people asked where it was. The trick is to let it cool before you cut it. Otherwise, you get a YUMMY, ooewy gooey mess.)<br /><br />1 (9 x 13-inch family size) brownie mix<br />ingredients listed on back of box<br />1 cup salted peanuts<br />2 cups miniature marshmallows<br />1 cup chocolate chips<br /><br />Preheat oven to 350 degrees. Make batter according to package directions. Pour batter into a greased 9 x 13-inch pan. Bake 23-25 minutes. Remove brownies from oven. Sprinkle peanuts, marshmallows, and chocolate chips evenly over top. Bake an additional 3-5 minutes, or until marshmallows puff up. Makes 24 browniesAnonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-58907569441629745972014-03-08T18:20:00.001-07:002014-03-17T12:50:34.415-06:00Giveaway extended!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-4b89GA1FKOY/UwOS_HrVJPI/AAAAAAAABwY/X9GlSSGhGgU/s1600/Spotlight+250x1022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-4b89GA1FKOY/UwOS_HrVJPI/AAAAAAAABwY/X9GlSSGhGgU/s1600/Spotlight+250x1022.jpg" height="640" width="156" /></a></div>
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Hey everyone! For so many reasons, we decided to extend this giveaway and end it with the start of our St. Patricks Day giveaway that we will announce early that week. That's only one more week everyone!</div>
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Good luck!</div>
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<br />Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-45048887725675376442014-03-06T09:00:00.000-07:002014-03-06T13:21:28.139-07:00Chicken Noodle Soup from Scratch with Handmade Pasta Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyB8svuexvxIxhcWnXHf288qygcTfSKI8-cVtnKw0KLecX6ROZT0xdujTbxcbgcBAAEIjMsqIM6X7Kj6J8p9-gHUD_WQST2m0YdKbT6AeAFA0bCTCKtlU4GDzUETHKSBdQ06ljN0IAizs1/s1600/SBH+Chicken+Noodle+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyB8svuexvxIxhcWnXHf288qygcTfSKI8-cVtnKw0KLecX6ROZT0xdujTbxcbgcBAAEIjMsqIM6X7Kj6J8p9-gHUD_WQST2m0YdKbT6AeAFA0bCTCKtlU4GDzUETHKSBdQ06ljN0IAizs1/s640/SBH+Chicken+Noodle+Soup.jpg" height="640" width="460" /></a></div>
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<strong><span style="font-size: large;">Chicken Soup:</span></strong></div>
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I can't tell you how much I crave a delicious bowl of homemade chicken noodle soup. I was inspired to create this recipe after living in Utah and frequently ordering a bowl of Brick Oven's Chicken Noodle soup which was just down the street. Now 12 years later, I think I have it just where I want it to be. Don't be intimidated, it is easier than you think and pretty soon you will be able to whip up a hearty bowl for your whole family. Just pick the options that meets your needs or try a new version and see the difference. This is also good with Turkey!</div>
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<span style="font-size: large;">Step # 1 Prepare Chicken</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-WS2TlTYdG1pWKT35zZeTqHQLw09BW2LUG47MXzR0X7-yZ1unoORfNTi3-eSD5E5DZ-BodwEypSlWVXYwKjhmDkPQHuHaZPN0V4Oo7UCoqBrXxzmhlLATSx8tw1s89l3arK_nUwa54Gs/s1600/SBH+Chicken+Fresh+and+Cooked+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-WS2TlTYdG1pWKT35zZeTqHQLw09BW2LUG47MXzR0X7-yZ1unoORfNTi3-eSD5E5DZ-BodwEypSlWVXYwKjhmDkPQHuHaZPN0V4Oo7UCoqBrXxzmhlLATSx8tw1s89l3arK_nUwa54Gs/s1600/SBH+Chicken+Fresh+and+Cooked+ES.jpg" height="301" width="400" /></a></div>
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<span style="font-size: large;">Chicken Options:</span> <br />
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1 <strong>Whole chicken- </strong>Roast it or buy a pre-roasted one. Shred off the meat and refrigerate. <br />
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<strong>or </strong><br />
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<strong>3-4 Medium Chicken Breasts-</strong><br />
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<strong>Bone-In Chicken Breasts- </strong>Broil or Baked (<a href="http://www.saltboxhousecreations.com/2013/05/how-to-broil-chicken-breasts.html">click here to see how I do it</a>)<br />
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<em>Only have frozen or fresh Chicken breasts?</em> </div>
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<strong>Frozen Chicken breasts</strong>- Place3-4 Chicken breasts into stock pot and fill about half way. Bring it to a low boil and cook until chickens are done. Remove chickens from water. Shred chicken and refrigerate. Save your water for the soup!</div>
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<strong>Fresh Chicken breasts- </strong>Broil (<a href="http://www.saltboxhousecreations.com/2013/05/how-to-broil-chicken-breasts.html">click here to see how I do it</a>), grill, baked or boil (as mentioned above). Cube and refrigerate. </div>
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<span style="font-size: large;"><b>Step # 2 Soup Base</b></span></div>
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<em>Why make a soup base when I already have a stock?</em> </div>
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First of all, this recipe is for a soup base which is different from a stock. Plus, I have two reasons why I prefer a soup base over a simple stock. One, I like more flavor without having to add more salt and two, I like a good hearty base which is full of nutrients and more filling so I don't feel like I have to eat more noodles to feel satisfied than I would with a thinner base. However, you can always skip this step and go straight to step #3.</div>
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<strong>MAKE A SIMPLE SOUP BASE </strong></div>
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Ingredients: </div>
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4 Quarts of Pre-Made Chicken Stock (<a href="http://www.saltboxhousecreations.com/2014/02/homemade-chicken-stock.html">click here for my recipe</a>) -half it with water if it is concentrated. </div>
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<em>No chicken stock?</em> Use 4 Tablespoons of Chicken Soup Base (or Bouillon) with 4 quarts of water</div>
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<li>2 Fresh Carrots, cleaned and chopped</li>
<li>2 Fresh Celery with leaves, cleaned and chopped</li>
<li>1-2 Fresh Leeks, cleaned and chopped</li>
<li>1 Fresh onion, peeled and roughly chopped</li>
<li>1 Fresh Sprig or 1 Tablespoon Dried Parsley</li>
<li>1 Teaspoon of Sage</li>
<li>1 Teaspoon Thyme</li>
<li>1 Tablespoon of dried Dill Weed (optional but wonderful)</li>
<li>1 Teaspoon of Curry Powder (optional but wonderful)</li>
<li>2 cloves of minced Garlic or Dried </li>
<li>Leftover Chicken fat or Oil to tenderize the vegetables and keep chicken from drying out. (optional if you didn't leave some in your stock)</li>
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Directions: </div>
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Add all ingredients to water or stock and bring to a boil. Then, simmer for 20 minutes or until all vegetables are softened. Blend into a liquid base. You can do this with an immersion blender, put into a upright blender or your food processor. If you take it out, add back to pot when blended. </div>
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<span style="font-size: large;"><b>Step # 3- Add Bulk Vegetables</b></span></div>
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4 Carrots- cleaned, peeled, and chopped into bite sizes. </div>
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4 Celery Hearts- cleaned, peeled, and chopped into bite sizes.</div>
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Directions- </div>
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Add bulk vegetables to your completed soup base and allow them to simmer while you make your noodles. </div>
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<i>Forgot to add bulk vegetables before you made your noodles?</i></div>
Add the bulk vegetables right before you start adding your noodles to boiling soup base and cook with noodles until done. (This option is if you are like me and forget to add the bulk vegetables before you cook your noodles. Your noodles will not get over cooked and mushy (they will retain their shape).<br />
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<span style="font-size: large;"><b>Step #4 - Make Your Pasta Noodles</b></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnUB5rxk47LBP5N38n6VltWDrsZUc_NKjpchQ5b5yJgIfkd-7ABsFYcs_Au-RbNtxoE__v3LKJmUJAI7HfFq8itFwsihOi-l8ew_M39bspTKlYyBUlpPA1ZNYDERJ1CDvrPrPTaeaxktC/s1600/SBH+Homemade+Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnUB5rxk47LBP5N38n6VltWDrsZUc_NKjpchQ5b5yJgIfkd-7ABsFYcs_Au-RbNtxoE__v3LKJmUJAI7HfFq8itFwsihOi-l8ew_M39bspTKlYyBUlpPA1ZNYDERJ1CDvrPrPTaeaxktC/s640/SBH+Homemade+Noodles.jpg" height="640" width="540" /></a></div>
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<span style="font-size: large;"><strong>Pasta Dough</strong></span>: </div>
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Flour: about 1-2 cups </div>
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Olive Oil: As Needed </div>
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Salt: A dash </div>
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Eggs: About 2 </div>
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<i>What Flour can I use? </i><br />
These are country style noodles so, I have not made them with Semolina or Durum wheat flours. I have made my noodles with whole red wheat flour, whole brown wheat flour, whole white wheat flour, and unbleached all purpose flour. I have yet to try it with gluten-free all purpose flour. Just keep in mind that the more hearty the flour, the longer you need to cook it and the more dense and chewy it will be. I personally like the whole white wheat and the whole red wheat and the unbleached all purpose flour. It produces a really tender noodle that soaks in the soup base quite well.<br />
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<strong>Prep:</strong></div>
I like to start with 1 cup of flour and 2 eggs and go on from there. Throw together in a bowl and mix with a spoon or your hands (rub a little olive oil on your hands to keep dough from sticking to your hands)<br />
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Knead only until your dough can be formed into a ball. <br />
Cover and let is sit for 15-20 minutes at room temp <br />
(it is not going to rise. Letting it sit will make it more pliable and easy to roll out)<br />
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<span style="font-size: large;"><b> Step #5- Form Noodles</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrgwpHWxvHrakK3U45bz1YAzzWv1uypmuSyluFCJVIOF2GFio8mMQmGMoLgoI0G7ZKC5W7qUDhTTQNXduOBLkeu3e9txrEbrjOYEOKZGeSItt61JlbIz4COspoIIk185WBvwnjcCSLoWj/s1600/SBH+Noodle+Ready+Dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrgwpHWxvHrakK3U45bz1YAzzWv1uypmuSyluFCJVIOF2GFio8mMQmGMoLgoI0G7ZKC5W7qUDhTTQNXduOBLkeu3e9txrEbrjOYEOKZGeSItt61JlbIz4COspoIIk185WBvwnjcCSLoWj/s640/SBH+Noodle+Ready+Dough.jpg" height="372" width="640" /></a></div>
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Roll out dough on a well-floured surface and spread flour on top. Roll up dough and cut into disks to unravel noodles. You can cut them shorter or keep them super long. Re-use the flour by brushing up the flour with your hand and adding it to the soup. </div>
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<span style="font-size: large;"><b>Step # 6- Cook Noodles in Soup Base</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpKFYqjvB-R0hYZiqO46T8VYfO5TUvbGBjrlGcEaqhNDZHBBjYbxF4y9nKovAaDizo6UbN6BY-AU6H2kusNtvCqK5RnBBGqWug3lLGQuzO8vhvcojT9h8g3wAfSaPi9SLcTw42yT8UfOP/s1600/IMG_2410.JPG" imageanchor="1" style="cssfloat: right; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpKFYqjvB-R0hYZiqO46T8VYfO5TUvbGBjrlGcEaqhNDZHBBjYbxF4y9nKovAaDizo6UbN6BY-AU6H2kusNtvCqK5RnBBGqWug3lLGQuzO8vhvcojT9h8g3wAfSaPi9SLcTw42yT8UfOP/s400/IMG_2410.JPG" height="300" nt="true" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a photo from back in 2009 when I used to make this soup <br />
without a soup base. Not the same at all! </td></tr>
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Bring soup base to a boil. Place noodles a few at a time until all of them are in the pot (adding them all at once can created a big lump of noodles. Cook until desired tenderness (about 10-12 minutes depending on thickness). </div>
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They will enlarge a little bit and may even break apart if they are too thin. We like ours super long!</div>
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The noodles come out nice and tender. You can't beat homemade noodles. <br />
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<span style="font-size: large;"><b>Step #7- Add Chicken</b></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUlDomcvCsLlMj1E6tjDViFzJley-79QdKESdNPn4ghdsflXAauM9mdrORgCLPNuHF61JD2AXE23IjddnsNXQzHp4pRGtisFEpr8Zm3gyxhY_ED3qeOb-XIFJWbw-lnu_7vNSi0E1MwfD/s1600/SBH+Chicken+Noodle+Soup+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUlDomcvCsLlMj1E6tjDViFzJley-79QdKESdNPn4ghdsflXAauM9mdrORgCLPNuHF61JD2AXE23IjddnsNXQzHp4pRGtisFEpr8Zm3gyxhY_ED3qeOb-XIFJWbw-lnu_7vNSi0E1MwfD/s640/SBH+Chicken+Noodle+Soup+Chicken.jpg" height="488" width="640" /></a></div>
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If you haven't shredded your chicken, take your cooled chicken meat, shred or cube it, and add as the final ingredient. It should warm up almost immediately or in a few minutes because the broth will be hot from cooking the noodles. <br />
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Add Salt and Pepper to taste. </div>
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Anonymoushttp://www.blogger.com/profile/04753231040517963859noreply@blogger.com4tag:blogger.com,1999:blog-7825313585009853744.post-70583999805770317712014-03-05T13:59:00.000-07:002014-03-05T13:59:15.276-07:00National Food Holidays March 2014 and Featured Tablescape<div class="separator" style="clear: both; text-align: center;">
This Month's Featured Tablescape.......</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Eiv95fnDUkI/UxeOGx7sI6I/AAAAAAAABwg/7px4Kd83Lac/s1600/white-green-vintage-wedding-05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-Eiv95fnDUkI/UxeOGx7sI6I/AAAAAAAABwg/7px4Kd83Lac/s1600/white-green-vintage-wedding-05.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Ruffled</td></tr>
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<em>This month's featured tablescape is from bakedbyjoanna.com. We fell in love with this tablescape as it captures both elegance and festivity. The vintage-style dinnerware for the wedding guests incorporates a hint of St. Patrick's Day Greenery to celebrate the best of two occasions.</em> </div>
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Dear Readers, </div>
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Spring is in the air and most of us can already feel it. With warmer breezes and flowers budding, it is no wonder we want to start making things like fruit salad and glazed chicken! It is as if we forgot about the hearty meals we've been having all winter. With all the wonderful food holidays to celebrate this month, Saltbox House wants to challenge you to try something new this month to bring in the sensational spring season! </div>
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Saltbox House</div>
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<div style="text-align: center;">
<span style="font-size: large;"><strong>Celebrate by Month:</strong></span></div>
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</div>
<div align="left" style="text-align: center;">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-YaFM2WJgjK8/UFNfwimRKRI/AAAAAAAAArk/TvsO8ZCfuuY/s1600/veggies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-YaFM2WJgjK8/UFNfwimRKRI/AAAAAAAAArk/TvsO8ZCfuuY/s640/veggies.jpg" height="640" width="442" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
</div>
<div align="left" style="text-align: center;">
<strong>National Celery Month</strong><br />
</div>
<div align="left" style="text-align: center;">
National Flour Month<br />
<br />
National Frozen Food Month <br />
<br />
National Nutrition Month<br />
<br />
National Noodle Month <br />
<br />
National Peanut Month <br />
<br />
National Sauce Month <br />
<br />
National Caffeine Awareness Month<br />
<br />
<br />
<strong><span style="font-size: large;">Celebrate by Week:</span></strong></div>
<strong> </strong><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-c5qZgrQILGE/TzrmfbSr4DI/AAAAAAAAAPE/1yxXEG2sFMI/s1600/IMG_4477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-c5qZgrQILGE/TzrmfbSr4DI/AAAAAAAAAPE/1yxXEG2sFMI/s640/IMG_4477.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
<div align="left" style="text-align: center;">
</div>
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<strong><span style="font-size: large;">Second Week in March- </span></strong><br />
<strong><span style="font-size: large;">Chocolate Chip Cookie Week</span> </strong><br />
<strong></strong><br />
Third Week in March- American Chocolate Week<br />
<br />
<br />
<strong><span style="font-size: large;">Celebrate by Day:</span></strong><br />
Third Saturday of March- Maple Syrup Saturday <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdG4MalKk7srvQFLccpZEXh7Cw8L9E7dbKUTXDkxHov0-htCK2UH8fFACnL_drDHewmmsi3xjdE3wkf7ag_O9DkBxiY8-iBwFHbBnz8hztChCU0pLbVC8GjZ6-0v1WLvZMhUhYOX0qgOrq/s1600/IMG_1494.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdG4MalKk7srvQFLccpZEXh7Cw8L9E7dbKUTXDkxHov0-htCK2UH8fFACnL_drDHewmmsi3xjdE3wkf7ag_O9DkBxiY8-iBwFHbBnz8hztChCU0pLbVC8GjZ6-0v1WLvZMhUhYOX0qgOrq/s320/IMG_1494.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
</tbody></table>
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<br />
<br />
March 1: <br />
National Peanut Butter Lover’s Day <br />
National Fruit Compote Day <br />
<br />
March 2: <br />
National Banana Cream Pie Day <br />
<br />
March 3: <br />
National Cold Cuts Day<br />
<strong>National Pound Cake Day</strong> </div>
<div align="left" style="text-align: left;">
<a href="http://saltboxhouse.blogspot.com/2009/07/strawberry-shortcake-sundaes.html">Madeline's Strawberry Shortcake Sundaes</a> </div>
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<div style="text-align: left;">
March 4: Mardi Gras</div>
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<br />
March 5: <br />
National Cheese Doodle Day<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBrbJ3dJV_cpXXycMmOVnxVNsUz0YmvNj2aHAMZEp0jrRh4nJ4rC_kpJEIo_lyrqH_VvqM8DCoPEBd6kf3231ffhgoePFVgp0nUg_F1-qsa9tlNRxoL-cA1wnlk48qwBG0gIekV2yJrg-/s1600/gfpankocoating.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBrbJ3dJV_cpXXycMmOVnxVNsUz0YmvNj2aHAMZEp0jrRh4nJ4rC_kpJEIo_lyrqH_VvqM8DCoPEBd6kf3231ffhgoePFVgp0nUg_F1-qsa9tlNRxoL-cA1wnlk48qwBG0gIekV2yJrg-/s1600/gfpankocoating.jpg" unselectable="on" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo from about.com</td></tr>
</tbody></table>
March 6: <br />
National Frozen Food Day <br />
National White Chocolate Cheesecake Day <br />
<br />
March 7: <br />
National Crown Roast of Pork Day</div>
<div align="left" style="text-align: right;">
<strong>National Cereal Day</strong><br />
<a href="http://saltboxhouse.blogspot.com/2010/05/gluten-free-chicken-nuggets.html">Heather's Gluten-free Chicken Nuggets</a></div>
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<br />
March 8: <br />
National Peanut Cluster Day<br />
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<div align="left" style="text-align: left;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eO_fvMufJAydN-s4cXhKOvAQS-Yq4a-oFFDk6Pdf2HC304kTaMiurJJUinOpm72DbQc1CvsHpm8evuAwGcAVmA-MKIm3ouSJ2os3W-egpr5p4fOXpcKypLS_yI4t30NUtkQ0U9_YCqjx/s1600/crabby+patty+comp.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eO_fvMufJAydN-s4cXhKOvAQS-Yq4a-oFFDk6Pdf2HC304kTaMiurJJUinOpm72DbQc1CvsHpm8evuAwGcAVmA-MKIm3ouSJ2os3W-egpr5p4fOXpcKypLS_yI4t30NUtkQ0U9_YCqjx/s320/crabby+patty+comp.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Madeline. L</td></tr>
</tbody></table>
<br /></div>
<div align="left" style="text-align: left;">
<strong>March 9: </strong><br />
<strong>National Crabmeat Day</strong> <br />
<a href="http://saltboxhouse.blogspot.com/2011/02/crab-burgers-open-faced.html">Gloria's Crab Burgers (open faced)</a></div>
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<br />
March 10: <br />
National Blueberry Popover Day <br />
National Pack Your Lunch Day <br />
<br />
March 11: <br />
Oatmeal-Nut Waffles Day <br />
<br />
March 12: <br />
National Baked Scallops Day <br />
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<br />
<br />
<br />
March 13: <br />
Coconut Torte Day <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOAkCbM18eAi9X3HwglGuWiEdmHzi3CIJz5KnBj6rr_mw_IsXXYwNK8ezh3T4MRmMvuVc-J2phwJa-eoQkKsUx5Dw5SC-FDDhZx4pv3r_P5HC7uW8mBKXqW8jzLHv2KbjcwTAd0lTpqrp/s1600/DSC_0007.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOAkCbM18eAi9X3HwglGuWiEdmHzi3CIJz5KnBj6rr_mw_IsXXYwNK8ezh3T4MRmMvuVc-J2phwJa-eoQkKsUx5Dw5SC-FDDhZx4pv3r_P5HC7uW8mBKXqW8jzLHv2KbjcwTAd0lTpqrp/s320/DSC_0007.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Heather B.</td></tr>
</tbody></table>
<br />
March 14: <br />
National Potato Chip Day <br />
Pi Day in Math Circles (Pi is (3.141414); Bake A Pie In Solidarity <br />
<br />
March 15: <br />
National Pears Hélène Day<br />
Ag Day, Celebrating Our Bountiful Food Supply<br />
<br />
<strong>March 16: National Artichoke Hearts Day</strong></div>
<div align="left" style="text-align: right;">
<a href="http://saltboxhouse.blogspot.com/2010/05/penne-in-tomato-artichoke-sauce.html">Heather's Tomato Artichoke Penne Pasta </a><br />
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJKv3w0QaEnOCVHsOJf9WdTEA8kH6Cvr2RnCgeobbfhevpP35EoGdaRXeppr4JSfnILCQ2VwyGQAvXe5ORtpHsXXB9JgOX79lq_TpW-klGJO8stgDErK0A928Th4yrb4-0Nt1-CapH9HC/s1600/041.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJKv3w0QaEnOCVHsOJf9WdTEA8kH6Cvr2RnCgeobbfhevpP35EoGdaRXeppr4JSfnILCQ2VwyGQAvXe5ORtpHsXXB9JgOX79lq_TpW-klGJO8stgDErK0A928Th4yrb4-0Nt1-CapH9HC/s1600/041.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJKv3w0QaEnOCVHsOJf9WdTEA8kH6Cvr2RnCgeobbfhevpP35EoGdaRXeppr4JSfnILCQ2VwyGQAvXe5ORtpHsXXB9JgOX79lq_TpW-klGJO8stgDErK0A928Th4yrb4-0Nt1-CapH9HC/s1600/041.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>March 17: <br />
St. Patricks Day<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJKv3w0QaEnOCVHsOJf9WdTEA8kH6Cvr2RnCgeobbfhevpP35EoGdaRXeppr4JSfnILCQ2VwyGQAvXe5ORtpHsXXB9JgOX79lq_TpW-klGJO8stgDErK0A928Th4yrb4-0Nt1-CapH9HC/s1600/041.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJKv3w0QaEnOCVHsOJf9WdTEA8kH6Cvr2RnCgeobbfhevpP35EoGdaRXeppr4JSfnILCQ2VwyGQAvXe5ORtpHsXXB9JgOX79lq_TpW-klGJO8stgDErK0A928Th4yrb4-0Nt1-CapH9HC/s400/041.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Shalyce P.</td></tr>
</tbody></table>
Corned Beef And Cabbage Day <br />
<br />
March 18: <br />
Oatmeal Cookie Day <br />
<br />
<strong>March 19: </strong><br />
<strong>Poultry Day</strong> <a href="http://saltboxhouse.blogspot.com/2012/01/great-new-year-great-new-recipe.html">Shalyce's Shoyu Chicken</a><br />
National Chocolate Caramel Day<br />
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<br />
March 20: <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRK16s_f48iY6Xct-cAeLojMivPQnDd44sJKjqcfPqXRdLHnFZUNUcmIpQBM70UrFoDUHIXrXR-S3vfa1xrWVBV66bCJZq7AgyQIxHGM2E5B4qktUBBWUp-cklDP5VZi7T3YslmwOWCgQk/s1600/imagesCAODNAGY.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRK16s_f48iY6Xct-cAeLojMivPQnDd44sJKjqcfPqXRdLHnFZUNUcmIpQBM70UrFoDUHIXrXR-S3vfa1xrWVBV66bCJZq7AgyQIxHGM2E5B4qktUBBWUp-cklDP5VZi7T3YslmwOWCgQk/s1600/imagesCAODNAGY.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from tasteofhome.com</td></tr>
</tbody></table>
First Day of Spring<br />
National Ravioli Day<br />
March 21: <br />
California Strawberry Day </div>
<div align="left" style="text-align: right;">
<strong>National French Bread Day</strong> <br />
<a href="http://saltboxhouse.blogspot.com/2011/09/french-loaves_29.html">Madelin's French Loaves</a></div>
<div align="left" style="text-align: right;">
<br /></div>
<div align="left" style="text-align: right;">
March 22: <br />
National Water Day<br />
<br />
March 23: <br />
National Chip and Dip Day<br />
National Melba Toast Day</div>
<div align="left" style="text-align: right;">
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<div align="left" style="text-align: right;">
</div>
March 24: <br />
National Chocolate Covered Raisins Day<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN-w0fAxAUvlhUbOjhTfbrG5yu6_flfbH4oqL-BBmQWtndDjEfFrE0-RwNKVWahaUV-4Jq1SPUWHSmUyOLBBTijnW_4OuTURRLO_5QdTlag2XP0h8sjo4AQzfBw1VqelonpkW8HmBfyba/s1600/waffles.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN-w0fAxAUvlhUbOjhTfbrG5yu6_flfbH4oqL-BBmQWtndDjEfFrE0-RwNKVWahaUV-4Jq1SPUWHSmUyOLBBTijnW_4OuTURRLO_5QdTlag2XP0h8sjo4AQzfBw1VqelonpkW8HmBfyba/s320/waffles.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from slashfood.com</td></tr>
</tbody></table>
<br />
March 25: <br />
National Lobster Newburg Day <br />
National Pecan Day<br />
<strong>National Waffle Day</strong> <br />
<a href="http://saltboxhouse.blogspot.com/2010/05/best-waffles-ive-ever-had.html">Abby's Waffles</a><br />
<br />
March 26:<br />
Make Up Your Own Holiday Day<br />
Spinach Day<br />
March 27: <br />
National Spanish Paella Day<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRu_9uof0K9AmYd8lsU4mkvU5yPt9d-x68YeJfP9r4496RtAsyQvhYpNeNSMKuzHBV-sNQQ0ouXitSdNGvY-jOyxz5u2Ps2Pz7GeqsQpj0n3np0s1iciNbNO5dXS8wILWs3noBCSdr_QE/s1600/p_01014.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRu_9uof0K9AmYd8lsU4mkvU5yPt9d-x68YeJfP9r4496RtAsyQvhYpNeNSMKuzHBV-sNQQ0ouXitSdNGvY-jOyxz5u2Ps2Pz7GeqsQpj0n3np0s1iciNbNO5dXS8wILWs3noBCSdr_QE/s1600/p_01014.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Stephani T.</td></tr>
</tbody></table>
<div style="text-align: right;">
March 28: <br />
Something On A Stick Day<br />
National Black Forest Cake Day <br />
<br />
March 29: <br />
National Lemon Chiffon Cake Day <br />
<br />
March 30: <br />
Turkey Neck Soup Day <br />
<br />
March 31: <br />
Easter Sunday<br />
Tater Day<br />
National Clams On The Half Shell Day<br />
<strong>Oranges and Lemons Day</strong></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<a href="http://saltboxhouse.blogspot.com/2010/04/easy-breezy-spring-dishes.html">Stephani's Lemon Curd Tarts with Almond Swiss Meringue</a> </div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-84920103550011867832014-02-27T15:48:00.003-07:002014-03-05T20:01:37.228-07:00Homemade Chicken Stock <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KG9WKqis3JD0KTgbSKF7tQnSNHe6N6brysdpUFj23HBauM_AtdieS8jYeVye_Pkunys9GUMX4HK5BYgd4OYGyaBURsOwAEa19U8BJptoAd2Pm90WcHE52uC3TdwbV0boq1vrsToyc8fu/s1600/SBH+Homemade+Chicken+Stock+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KG9WKqis3JD0KTgbSKF7tQnSNHe6N6brysdpUFj23HBauM_AtdieS8jYeVye_Pkunys9GUMX4HK5BYgd4OYGyaBURsOwAEa19U8BJptoAd2Pm90WcHE52uC3TdwbV0boq1vrsToyc8fu/s1600/SBH+Homemade+Chicken+Stock+ES.jpg" height="640" width="438" /></a></div>
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You really can't compare homemade chicken stock to that of store bought. This golden elixir has made a reputable mark in the culinary world since ancient times and has since been known to prevent and alleviate sickness and other ailments due to it's nutrient dense qualities. If you don't believe me, try it for yourself and see how such savory goodness can come from such simple foods. This is my stock recipe and I have been making my broth this way for years now. Even if I change it up now and then (depending on what ingredients I have), I have always been pleased how it turns out. </div>
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I hope you enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QnZh2FeJIX6t9Ql-y1IT-t9krE_fQ18wi38tVjfnJ3ZU3autEFwpFlfyx5iee7GTvvhjRdqguX6lDVceWxaocl0YVeNmG-YfPZG7TeSHdTpfABSvKwmv7p_p2GGFcGOCtF25ihINKQYG/s1600/SBH+Chicken+Fresh+and+Cooked+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QnZh2FeJIX6t9Ql-y1IT-t9krE_fQ18wi38tVjfnJ3ZU3autEFwpFlfyx5iee7GTvvhjRdqguX6lDVceWxaocl0YVeNmG-YfPZG7TeSHdTpfABSvKwmv7p_p2GGFcGOCtF25ihINKQYG/s1600/SBH+Chicken+Fresh+and+Cooked+ES.jpg" height="482" width="640" /></a></div>
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There is a debate out there about whether you should use a fresh whole chicken or a already cooked chicken carcass. According to many chefs, it is a matter of preference as both produce a good broth in the end. I prefer a chicken carcass because I save my left over bones after making a previous meal (which also saves me money). So, I leave it to you. </div>
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<span style="font-size: x-large;">Homemade Chicken Stock</span> </div>
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(I also do this with Turkey)</div>
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If you want to make a stock with a leftover carcass and don't have time, just place it in a freezer bag or paper and freeze it for up to two months for the best results. </div>
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<span style="font-size: large;"><strong>Ingredients:</strong></span> </div>
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1 whole fresh chicken or leftover chicken carcass </div>
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Cold Water (do not use hot)</div>
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2 large fresh Carrots, cleaned and cut in half</div>
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2 fresh Celery stalks with leaves, cleaned, and cut in half</div>
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1-2 fresh Leeks, cleaned and halved twice (optional but highly recommended)</div>
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1 large fresh Onion (Any), whole or quartered (leaving the skin on will add color which is fine)</div>
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1 teaspoon black peppercorns</div>
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3 fresh sprigs or 1 teaspoon dried Parsley</div>
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2 fresh sprigs or 1 teaspoon dried Thyme</div>
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1-2 Bay Leafs (optional)</div>
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1 teaspoon Kosher Salt (add after the first half hour of cooking. Salt is important as it helps draw the protein out of the bones and creates a cleaner stock)</div>
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<strong></strong> </div>
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<em>Don't have some of these herbs, you can still make a good broth and add these later if needed in a recipe.</em> </div>
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<strong>Directions:</strong> </div>
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Assuming that you have a left over chicken or you just roasted one, take all the meat off. Shred chicken pieces and refrigerate to use for other dishes or chicken soups. Place carcass in a stock pot, then fill with vegetables, pepper, herbs, and then cover with cold water (About two inches above contents). Simmer uncovered (Do not boil). This can be an all day thing if you want to make a concentrated stock (8-10 hours) or 4-6 hours of simmering should be good for a lighter stock. You can also throw it in the slow cooker and set it. Stir it about 3 or four times during the first hour to incorporate ingredients, after that, just keep an eye on it. </div>
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Make sure you skim the grayish foam out of your stock as it cooks to make a clearer and cleaner stock. If you do not remove the impurities that make up the gray foam, you may have a bitter taste in your stock. The more the water recedes, the more concentrated it will become. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJox1LjY8N_LHp2cpUQCI_tJY2C1JlmzBLdP1vuZxcvYAQmftvvNDopIJFiTBteo_b7XOSxl0a7_unxC_wpU0w5g106OFQcIHASiwoZqr4p0b8_KOLFGt-xj4dZ9bJC7uozDd56u6kvBZ/s1600/SBH+Chicken+Stock+Ready+to+Strain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJox1LjY8N_LHp2cpUQCI_tJY2C1JlmzBLdP1vuZxcvYAQmftvvNDopIJFiTBteo_b7XOSxl0a7_unxC_wpU0w5g106OFQcIHASiwoZqr4p0b8_KOLFGt-xj4dZ9bJC7uozDd56u6kvBZ/s1600/SBH+Chicken+Stock+Ready+to+Strain.jpg" height="640" width="522" /></a></div>
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Remove carcass to leave only the smaller pieces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV9nQb-6uTQ85ER4nPmLPvVUIWA2Y0hFNj0AhHye2Ouk60Kx12tJdg62300IWlLJI4ihxpMkxHwVnhgq03NUSwleUJjsY1go2bdFu1wV-aLgLJI2JiWQtewkZpssZZHuRyk4bfdRZ1Zjr/s1600/SBH+Chicken+Stock+Drained+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV9nQb-6uTQ85ER4nPmLPvVUIWA2Y0hFNj0AhHye2Ouk60Kx12tJdg62300IWlLJI4ihxpMkxHwVnhgq03NUSwleUJjsY1go2bdFu1wV-aLgLJI2JiWQtewkZpssZZHuRyk4bfdRZ1Zjr/s1600/SBH+Chicken+Stock+Drained+ES.jpg" height="640" width="426" /></a></div>
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In a large colander, let the pieces drain into a large bowl for a few minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3owx0C9ac12-yHnS0re1TehRLBrqXMerOJORHAzjflVW3zbLizWktROBArMwG3jj1riGR5DuS-3iqILyrnCPbH0TIeGw6seHSzhgit-xJFfK2l5zRFnAnphW75avXnoDHHehvodneqIX/s1600/SBH+Chicken+Stocked+Strained+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3owx0C9ac12-yHnS0re1TehRLBrqXMerOJORHAzjflVW3zbLizWktROBArMwG3jj1riGR5DuS-3iqILyrnCPbH0TIeGw6seHSzhgit-xJFfK2l5zRFnAnphW75avXnoDHHehvodneqIX/s1600/SBH+Chicken+Stocked+Strained+ES.jpg" height="640" width="500" /></a></div>
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Strain the liquid again (and again if needed) to ensure no bones or small pieces are left. you can also use a cheesecloth. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXrXYF_84aj4AmabDa1BRsP8sC2dZsv4AQaHDaMK-8yjJ6SV11PvmnQfFGBHEqIt-PsWGdX0rv3SstNPxhLyGyelTMy3-X1-63LpxhNaoQR9IAhmD05qEMXDDpQa5ow5LySdtKDqA7lVy/s1600/SBH+Chicken+Stock+Cooled+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXrXYF_84aj4AmabDa1BRsP8sC2dZsv4AQaHDaMK-8yjJ6SV11PvmnQfFGBHEqIt-PsWGdX0rv3SstNPxhLyGyelTMy3-X1-63LpxhNaoQR9IAhmD05qEMXDDpQa5ow5LySdtKDqA7lVy/s1600/SBH+Chicken+Stock+Cooled+ES.jpg" height="640" width="426" /></a></div>
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Allow the hot broth to cool down before you refrigerate it. I set mine with ice around and below to help cool it faster. Add more Kosher Salt to taste towards the end of cooling if needed but keep in mind that the salinity will become more prevalent the cooler it gets. Stir occasionally to mix the cool with the hot liquid. When it cools the fat will separate. Either keep the fat and mix back into the broth or take it off freeze separately if desired. Your stock may be gelatinous. This is perfect fine and a good thing at that. If this is the case, you can always spoon it into containers to freeze of refrigerate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ2vlFCbvUbGDsNjiig3KL5A4kQMlHlsSbh6S39-7BEfhAZuPn3fTime5zHLN-oGTvH4EMCPQD3y6ztC0U0oOvRr0W9ysPQESVxRlu0iF_YVkpvhRuAV8BGBZR-aqrHSdKje-xBxhrA4g/s1600/SBH+Frozen+Chicken+Stock+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ2vlFCbvUbGDsNjiig3KL5A4kQMlHlsSbh6S39-7BEfhAZuPn3fTime5zHLN-oGTvH4EMCPQD3y6ztC0U0oOvRr0W9ysPQESVxRlu0iF_YVkpvhRuAV8BGBZR-aqrHSdKje-xBxhrA4g/s1600/SBH+Frozen+Chicken+Stock+ES.jpg" height="426" width="640" /></a></div>
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After you have refrigerated it at least over night, you can freeze your stock in cubes to save time for your recipes that call for it. One ice cube is about 1/4 cup of stock. </div>
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<strong>Storage:</strong></div>
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It us recommended that you freeze your stock until needed. However stock can be kept in the refrigerator for up to six days. If it has been more than 6 days, make sure you bring it to a boil for 8-10 minutes before using. </div>
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Stock can be kept in the freezer for 4-6 months. </div>
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Anonymoushttp://www.blogger.com/profile/04753231040517963859noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-14792359127537253032014-02-18T09:37:00.002-07:002014-02-18T17:19:26.667-07:00February's Giveaways: Autographed Cookbooks by Mrs 101<div class="separator" style="clear: both; text-align: center;">
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That's right folks, we have a special giveaway to our readers for the month of February brought to you by Mrs. 101. Stephanie Ashcraft will be giving away three autographed cookbooks. </div>
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</div>
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To see how you can win a copy of one of these three chosen cookbooks for yourself, look below for giveaway details. </div>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHn1ANrk5bEFsSir_fBS2ngRifzbIS5JqkyF6D8UZkE5fodVpuNhXDy94_W-DL5cj_6gVKutCMyFMceLvUxEkqivmbgPO4cIx4rliyP_juTMh_CtJZo9JROrtmgTqI0IgOMhbVHWmiWI/s1600/101-Things-to-Do-with-Chocolate-9781423601807.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHn1ANrk5bEFsSir_fBS2ngRifzbIS5JqkyF6D8UZkE5fodVpuNhXDy94_W-DL5cj_6gVKutCMyFMceLvUxEkqivmbgPO4cIx4rliyP_juTMh_CtJZo9JROrtmgTqI0IgOMhbVHWmiWI/s1600/101-Things-to-Do-with-Chocolate-9781423601807.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photos provided by Amazon.com</td></tr>
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<h3 class="productDescriptionSource">
</h3>
<div class="productDescriptionWrapper">
Look Inside this book, click here <a href="http://www.amazon.com/101-Things-Do-With-Potato/dp/1586852906/ref=pd_sim_b_26?ie=UTF8&refRID=035CREZ50FQQVZ6MP6YX"></a> <a href="http://www.amazon.com/101-Things-Chocolate-Stephanie-Ashcraft/dp/1423601807">101 Things To Do With Chocolate</a> <br />
<br />
<em>From the Back Cover:</em><br />
An endless supply of chocolate fixes for special occasions and every day. Satisfy your chocolate cravings with these easy recipes. <br />
Brownie Ice Cream Cake <br />
Decadent Chocolate Truffles <br />
Chocolate Mint Layer Brownies <br />
Chocolate Pudding-Filled Donuts <br />
And more! </div>
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<a href="https://1.bp.blogspot.com/-Lm3B1F4C3N8/UwOGqR0ntnI/AAAAAAAABvU/CoJv6RYNcL0/s1600/101potato-cook-book_MED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-Lm3B1F4C3N8/UwOGqR0ntnI/AAAAAAAABvU/CoJv6RYNcL0/s1600/101potato-cook-book_MED.jpg" /></a></div>
<br />
<h3 class="productDescriptionSource">
</h3>
<div class="productDescriptionWrapper">
<strong>Look Inside this book, click here </strong><a href="http://www.amazon.com/101-Things-Do-With-Potato/dp/1586852906/ref=pd_sim_b_26?ie=UTF8&refRID=035CREZ50FQQVZ6MP6YX">101 Things to do With a Potato</a> <br />
<em>From the Back Cover:</em><br />
Savory, sweet, and simple spud recipes from the author of the New York Times Best-Seller 101 Things To Do With a Cake Mix!<br />
Sweet Potato Fries<br />
Potato Crust Pizza<br />
Deluxe Baked Potato Salad <br />
Peanut Butter Chocolate Fudge<br />
Potato Chip Cookies<br />
And more!</div>
<br />
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<a href="https://1.bp.blogspot.com/-4oF_g4pXDmQ/UwOGqgStDJI/AAAAAAAABvc/z7s39M8O3tU/s1600/200-salads-102054l1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-4oF_g4pXDmQ/UwOGqgStDJI/AAAAAAAABvc/z7s39M8O3tU/s1600/200-salads-102054l1.jpg" /></a></div>
<br />
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<strong></strong> </div>
<div class="productDescriptionSource">
<strong>Look Inside this book, click here </strong><a href="http://www.amazon.com/101-Things-Do-With-Potato/dp/1586852906/ref=pd_sim_b_26?ie=UTF8&refRID=035CREZ50FQQVZ6MP6YX"></a> <a href="http://www.amazon.com/200-Salads-Melissa-Barlow/dp/1423624688/ref=sr_1_1?s=books&ie=UTF8&qid=1392740495&sr=1-1&keywords=200+Salads">200 Salads</a></div>
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</div>
<div class="productDescriptionSource">
<em>From the Back Cover:</em></div>
<div class="productDescriptionWrapper">
Toss and Serve! </div>
<div class="productDescriptionWrapper">
Crunchy, creamy, savory, or sweet, 200 Salads has it all! From fruity, leafy, pasta, and picnic to hearty main course and dreamy desserts, these creative recipes offer tons of tasty ways to eat your fruits and veggies. Tropical Jewel, Cherry Waldorf, Bacon Broccoli, Chicken Fajita, Red Potato-Pasta, and Cookies and Cream are just a few of the simple and satisfying salads that will please your palate and have you asking for more. </div>
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<span style="font-size: large;"><strong>Giveaway Details:</strong></span></div>
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<strong><span style="font-size: large;"></span></strong> </div>
<div class="productDescriptionWrapper" style="text-align: center;">
We are going to make this giveaway as easy as 101. All you have to do to enter is leave a comment telling us you thoughts about these cookbooks after going to Stephanie Ashcraft's page on Amazon and looking through her cookbook collection. Almost all of her cookbooks available on Amazon have a <em>Look Inside</em> feature for you to see for yourself what Stephanie has in store for you. </div>
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<span style="font-size: large;"><strong>So there you go! </strong></span></div>
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<span style="font-size: large;"><strong>Click, Browse, Comment!</strong></span></div>
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<strong>Click </strong>the website link- <a href="http://www.amazon.com/Stephanie-Ashcraft/e/B001JS1D9O/ref=ntt_athr_dp_pel_2">http://www.amazon.com/Stephanie-Ashcraft/e/B001JS1D9O/ref=ntt_athr_dp_pel_2</a></div>
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Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com9tag:blogger.com,1999:blog-7825313585009853744.post-62173361855063761982014-02-10T10:24:00.001-07:002014-02-18T09:38:16.267-07:00Spotlight Author: Mrs. 101<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-tqT2eVYxPHc/Uvj3PUI-BFI/AAAAAAAABus/zTwvYRLGKTo/s1600/Food+Blog+of+the+Month.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-tqT2eVYxPHc/Uvj3PUI-BFI/AAAAAAAABus/zTwvYRLGKTo/s1600/Food+Blog+of+the+Month.jpg" height="480" width="640" /></a></div>
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<span style="font-size: x-large;">Stephanie Ashcraft</span><br />
<a href="https://1.bp.blogspot.com/-OzHJgK61OAE/UvUivylEkuI/AAAAAAAABuc/TtGcWjWnOuw/s1600/46720_434652208619_2754762_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-OzHJgK61OAE/UvUivylEkuI/AAAAAAAABuc/TtGcWjWnOuw/s1600/46720_434652208619_2754762_n.jpg" height="400" width="241" /></a></div>
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<span style="font-size: large;">(AKA Mrs. 101)</span></div>
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<span style="font-size: x-large;"></span><i>Creator and Author of </i><b><a href="http://mrs101.blogspot.com/">Cooking with Mrs. 101 Blog</a></b><br />
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<em>Author of the "101 Things to do with..."cookbooks, including</em><br />
<em> the best selling 101 Things To Do With A Cake Mix.</em><br />
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<em>Author of her latest "200" edition of her cookbook series and Cake Mix -</em>Cooking for Kids- <em>cookbook</em>.
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<em>Has appeared in numerous television programs, radio shows, newspapers, and magazines nationwide.</em><br />
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<b><a href="http://www.101things.biz/">To learn more about Stephanie, visit her website by clicking here</a> </b><br />
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<strong>Favorite Foods:</strong> </div>
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Living in Tucson, I would say my favorite category of food has to be Mexican. My second favorite category of food is CHOCOLATE. Add peanut butter to the chocolate and you have one happy lady.</div>
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<strong>Favorite Restaurant:</strong><br />
I have favorite restaurants in various locations. In Tucson, my favorite is La Olla, a small Mexican restaurant that serves the BEST calabacitas. In Utah, I love Cafe Rio salads and Los Hermanos' Smoothered Burrito.<br />
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<strong>Inspiration to Cook:</strong></div>
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Holidays and special events get me excited about cooking. My grandmothers inspired me to learn how to cook. Both of my grandmothers were phenomenal chefs who passed that love to me. My children and their busy schedules inspire me to continue searching for ways to save time and simplify the meal time preparation.<br />
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<strong>Feelings About New Foods:</strong></div>
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I love trying new foods. As my children have gotten older, I love the fact that the older ones are excited to try new things as well.<br />
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<strong>At the Table:</strong></div>
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Do you enjoy cooking for others (entertaining) or do you like to keep it in the family? I love baking for others. I love that holidays always give me an excuse to make treats. During the years that I worked on multiple cookbooks at the same time, I became everyone's favorite neighbor. I would sample and call neighbors to bring bowls or dishes over to collect food. When we moved away from BYU married student housing, we had some very sad neighbors.<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><o:p></o:p></span></span><br />
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<span style="font-size: x-large;">Stephanie's 5 Most Popular Recipes </span></div>
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(from her bestselling book 101 Things to do with a Cake Mix)<br />
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Death by Chocolate Cake<br />
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Pumpkin Delight<br />
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Yogurt Cake<br />
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Heath Bar Cake<br />
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Peanut Butter Chocolate Chip Bars<br />
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<span style="font-size: large;"><b>Our Favorite Recipe by Mrs. 101</b></span></div>
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<a href="https://1.bp.blogspot.com/-L6pyBqFYJrA/UvkIIeDrOyI/AAAAAAAABu8/oMufaVckFJc/s1600/SBH+Death+By+Chocolate+Cake+ES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-L6pyBqFYJrA/UvkIIeDrOyI/AAAAAAAABu8/oMufaVckFJc/s1600/SBH+Death+By+Chocolate+Cake+ES.jpg" height="640" width="426" /></a></div>
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Ingredients:</div>
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3/4 cup Sour Cream </div>
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4 eggs</div>
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1/2 cup of water</div>
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1/2 cup of oil </div>
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1 chocolate cake mix (It works with Gluten-Free also)</div>
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1 small box of instant chocolate pudding </div>
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1 cup of chocolate chips </div>
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Directions:</div>
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Pre-heat oven @ 350 degrees</div>
Beat sour cream, eggs, water, and oil together in large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips.<br />
For a bunt cake:</div>
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Place batter in a greased and floured bunt pan. Bake for 45-55 minutes, or until a fork inserted into cake comes out clean.</div>
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Here at Saltbox House Cooking Exchange, we have been inspired by Stephanie since we had the pleasure of meeting her over 10 years ago. It was then that her best selling <i>101 Things to do with a Cake Mix </i>cookbook was published and made it's mark on the New York's Times best seller list. As we have come to know Stephanie on her path to success, we have witnessed her passion for teaching people ways to save time and money in the kitchen. We have no doubt that her passion for teaching others creative and simple ways to make delicious meals will continue to grow, as well as her fans like us here at Saltbox House. </div>
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<em>Thank you Mrs. 101! </em><br />
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<span style="font-size: large;"><a href="http://www.amazon.com/Stephanie-Ashcraft/e/B001JS1D9O">To see Stephanie's collection of Cookbooks, click here to go to her Author Page on Amazon</a>. </span></div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-71986439382862750872014-02-07T08:56:00.000-07:002014-02-07T09:03:17.659-07:00Mexican Tortilla Skillet<div class="separator" style="clear: both; text-align: center;">
This is one of our family favorites. Always a hit with the kids and easy to make. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8LxkJsldOOexSJnhwf_qs0trdX_RhQNgQloSafNQAzq8M6LU7UCMRlPds-9QvAXMbzJYV3tTulewsv19Xa8Qosvjsh-jrxcN4uvpV5lIZr6-DsOsuAhyXqVUaOYQnRydNbNlfH74Mukq/s1600/snowboarding+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8LxkJsldOOexSJnhwf_qs0trdX_RhQNgQloSafNQAzq8M6LU7UCMRlPds-9QvAXMbzJYV3tTulewsv19Xa8Qosvjsh-jrxcN4uvpV5lIZr6-DsOsuAhyXqVUaOYQnRydNbNlfH74Mukq/s1600/snowboarding+021.JPG" height="300" width="400" /></a></div>
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1 cup salsa</div>
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1 can tomato soup</div>
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1 can corn</div>
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1 can black beans</div>
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1 cup water</div>
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1 cup cheese, shredded</div>
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About 8 tortillas</div>
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1 can olives (optional)</div>
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In a large skillet place salsa, soup, corn, water and black beans. Heat on high heat until mixture starts to bubble. Reduce heat and simmer until heated through and flavors are blended, about 5 minutes. Cut tortillas in to squares. I layer 4 at a time and use a pizza cutter, but any method will do. Place cut up tortilla squares into skillet and stir them in so they are all wet. Continue to simmer about 4 or 5 more minutes. Tortillas will be soft and soaked with liquid. Sprinkle cheese and olives on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1_4T9FxyPMiuVDnDuBgsN4nGhUmkt5B6EqQCpxzsrygFgPhfiAF1lk4cvW_qTUD5Md9QAI6be4xwXC6a-GE-If76eEJLooFNgN-9T0B1xDR6Aa-mlGy8USqlUFVasgjanBjHHC6zJ8D3/s1600/snowboarding+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1_4T9FxyPMiuVDnDuBgsN4nGhUmkt5B6EqQCpxzsrygFgPhfiAF1lk4cvW_qTUD5Md9QAI6be4xwXC6a-GE-If76eEJLooFNgN-9T0B1xDR6Aa-mlGy8USqlUFVasgjanBjHHC6zJ8D3/s1600/snowboarding+018.JPG" height="300" width="400" /></a></div>
Note: This meal is extremely agile. I am a canner and change out the can of tomato soup for 1 quart home canned stewed tomatoes. I blend them in the blender, juice and all before putting them in the skillet. I don't add the 1 cup water to the skillet. I also use home canned frozen corn. It is not measured before it is bagged so sometimes their is a lot of corn and sometimes there is only a little I also make my own salsa. I have made this recipe with green salsa and red salsa. With hot and mild salsa. The kids like it mild. Sometimes we add ground beef, but with the black beans, it is already loaded with protein, so I don't worry about it very often. This recipe always works and always tastes good. It is hard to ruin.Aaron and Carolynhttp://www.blogger.com/profile/04506244377842054778noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-40360952695448758062014-02-05T10:42:00.000-07:002014-03-05T20:30:49.293-07:00National Food Holidays and Featured Tablescape: February 2014<div style="text-align: center;">
<span style="font-size: large;">This Month's Tablescape.........</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs1WyU2lYFwj45qpjEBOtRv0oHJcVGfCyP9kFFbqLkD9S5g3hdsS4vC7x1tWP_p87niPBrC-Fo7gyOciHQn7KjofMB_qhUH9HxNaMnR6L-OCdMqLGcTcNncO5XL_lxnJw9xmDILwmHyQ/s1600/lipstikevents.blogspot.com+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs1WyU2lYFwj45qpjEBOtRv0oHJcVGfCyP9kFFbqLkD9S5g3hdsS4vC7x1tWP_p87niPBrC-Fo7gyOciHQn7KjofMB_qhUH9HxNaMnR6L-OCdMqLGcTcNncO5XL_lxnJw9xmDILwmHyQ/s1600/lipstikevents.blogspot.com+.jpg" height="640" width="554" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by lipstikevents.blogspot.com </td></tr>
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<em>This month's featured tablescape by lipstikevents welcomes Valentines Day with a full swing. It is not the typical dining tablescape we usually feature, however, we found this charming yet elegant display of Valentine treats deserved some special attention. The eye catching colors of red, pink, and white blend together to create a flavorfully festive holiday buffet. The ever popular apothecary jars filled with candies serves as both decoration and digging into. The main displays of Valentine desserts such as cookies, cakes, macaroons, trifles, and cupcakes, are all symmetrically placed to center around a refreshing red punch as well as creating a display that is most inviting.</em> </div>
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<strong><span style="font-size: large;">February's Announcements:</span></strong><br />
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Dear Readers, </div>
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We have already made to the second moth of 2014. We hope you all have a wonderful New Year. We have been very busy lining up a full schedule for this year and since it has taken us longer than we thought, things may be slow yet steady. We appreciate your patience and thank you for your emails and comments. We are backed up with test kitchen recipe submissions and will get to work posting those throughout the year. We have had some emails regarding missing posts and photos displayed with no way to find the recipe. We are currently updating older posts with new photos and better instruction and apologize for any inconvenience. We hope to have these updated as soon as possible. This month we will be featuring cookbook author Mrs. 101, Stephanie Ashcraft as well as post some of her recipes. Mrs. 101 will also be hosting one of two giveaways we are presenting this month as a special gift to our readers. So stay tuned for upcoming February schedule coming soon!</div>
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Thank You, </div>
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Saltbox House</div>
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<span style="font-size: x-large;"><strong>February's National Food Holidays:</strong></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7fDJQcwKhqV6AJSb7t4UIZnC5Ti_q8xavV9lhZV0bLyUcp5TwzGw3P1U3veJnFAQ5jNuLp_wVwiWexMea4DLzETXPfL3NBUOBtkWvvd9M3WodLNoy-3o_t5DEg1hlSgA6F8vUJ1Molo/s1600/IMG_2196_-_Copy_copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7fDJQcwKhqV6AJSb7t4UIZnC5Ti_q8xavV9lhZV0bLyUcp5TwzGw3P1U3veJnFAQ5jNuLp_wVwiWexMea4DLzETXPfL3NBUOBtkWvvd9M3WodLNoy-3o_t5DEg1hlSgA6F8vUJ1Molo/s400/IMG_2196_-_Copy_copy.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Madeline L.</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">Berry Fresh Month</span></strong> </span></div>
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<span style="font-family: Calibri;"><o:p><a href="http://saltboxhouse.blogspot.com/2009/08/you-picked-berry-almond-tart.html">Madeline's Almond Berry Tart</a></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-1qaUwviDMDE/UQw9hZOyUOI/AAAAAAAABDQ/4DCaKW5Nyos/s1600/IMG_8129+tall.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-1qaUwviDMDE/UQw9hZOyUOI/AAAAAAAABDQ/4DCaKW5Nyos/s640/IMG_8129+tall.jpg" height="570" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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<span style="font-size: large;"><strong>Canned Food Month</strong> </span></div>
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(Pineapple Salsa Recipe Coming Soon)</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-pmjI_mtM6Us/UQxHCtCgbQI/AAAAAAAABEM/hZD8nsSHhxg/s1600/029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-pmjI_mtM6Us/UQxHCtCgbQI/AAAAAAAABEM/hZD8nsSHhxg/s640/029.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Amanda D.</td></tr>
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<span style="font-size: large;"><strong>Celebration of Chocolate Month</strong></span></div>
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<span style="font-family: Calibri;"><o:p><a href="http://saltboxhouse.blogspot.com/2010/02/chocolate-covered-strawberries.html">Amanda's Chocolate Covered Strawberries</a> </o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIMlglLBbiwxVQWQfPZzjHn-GKV8XwHd16ZUdH_vAAgem_pHMr8eL0KFw2r8_ud5EVUEmAVnSHLhKAjGL6ptIjWSxEfdEtC83G4Jeer1GfwlR0QBJmKyoejfwDWiI4X11G2AV5Bfop9U/s1600/IMG_8874+fix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIMlglLBbiwxVQWQfPZzjHn-GKV8XwHd16ZUdH_vAAgem_pHMr8eL0KFw2r8_ud5EVUEmAVnSHLhKAjGL6ptIjWSxEfdEtC83G4Jeer1GfwlR0QBJmKyoejfwDWiI4X11G2AV5Bfop9U/s640/IMG_8874+fix.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">Great American Pies Month</span></strong> <o:p></o:p></span></div>
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<a href="http://saltboxhouse.blogspot.com/2009/12/chunky-pecan-pie-bars.html">Angie's Chunky Pecan Pie Bars</a></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ro7n0xyXFEg/TzquTIb2IQI/AAAAAAAAAMA/wp6hMAYP3Xk/s1600/DSCN4127%5B1%5D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-Ro7n0xyXFEg/TzquTIb2IQI/AAAAAAAAAMA/wp6hMAYP3Xk/s400/DSCN4127%5B1%5D.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Nichole H.</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">National Cherry Month</span></strong> <o:p></o:p></span></div>
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<a href="http://saltboxhouse.blogspot.com/2009/06/rustic-cherry-peach-crostata.html">Nichole's Cherry Peach Crostata</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhFIkoZs1y2BXq3bVA02eK6VkoluT8stak79iMu7aFlb8n7FC_ztHGXdKtVlatir7vVcqI9Yf7BD386h8DUxX2g-6QRqJSQKJJHVQk9x8P6G8JekoYEmUZy0-NN6s5mrivR3ku6tPAJ4/s1600/IMG_9977+comp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhFIkoZs1y2BXq3bVA02eK6VkoluT8stak79iMu7aFlb8n7FC_ztHGXdKtVlatir7vVcqI9Yf7BD386h8DUxX2g-6QRqJSQKJJHVQk9x8P6G8JekoYEmUZy0-NN6s5mrivR3ku6tPAJ4/s640/IMG_9977+comp.jpg" height="416" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">National Fiber Focus Month</span></strong> <o:p></o:p></span></div>
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<a href="http://saltboxhouse.blogspot.com/2011/08/my-favorite-snack-with-ak-mak-crackers.html">Gloria's Favorite Fiber Snack</a></div>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">National Fondue Month</span></strong> </span></div>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;"><span style="mso-spacerun: yes;"> </span>National Grapefruit Month</span></strong> <o:p></o:p></span></div>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">National Heart Healthy Month</span></strong> <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-dwHHLag_jKA/UMJISX3cjrI/AAAAAAAAA_8/0Uzq8b29Zls/s1600/IMG_2932+comp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-dwHHLag_jKA/UMJISX3cjrI/AAAAAAAAA_8/0Uzq8b29Zls/s640/IMG_2932+comp.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">National Hot Breakfast Month</span></strong> <o:p></o:p></span></div>
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<a href="http://www.saltboxhousecreations.com/2013/02/classic-pancakes-i-hop-friendly.html">Madeline's Classic Pancake Recipe</a> </div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kYYom-Y33rQ/TzqxIqX0lSI/AAAAAAAAAMQ/yeLEkcGY5l0/s1600/DSC_0044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-kYYom-Y33rQ/TzqxIqX0lSI/AAAAAAAAAMQ/yeLEkcGY5l0/s400/DSC_0044.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Heather B.</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">National Snack Food Month</span></strong> <o:p></o:p></span></div>
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<a href="http://saltboxhouse.blogspot.com/2010/12/my-familys-favorite-cracker.html">Heather's Family Favorite Snack Cracker</a></div>
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<a href="https://1.bp.blogspot.com/-cHzR3KPiRY0/UYKy1oqabZI/AAAAAAAABWs/ynxsnDg0zlg/s1600/finished+p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-cHzR3KPiRY0/UYKy1oqabZI/AAAAAAAABWs/ynxsnDg0zlg/s1600/finished+p.jpg" height="640" width="426" /></a><br />
<span style="font-family: Calibri;"><o:p><strong><span style="font-size: large;"></span></strong></o:p></span><br />
<span style="font-family: Calibri;"><o:p><strong><span style="font-size: large;">Potato Lover’s Month</span></strong> </o:p></span><br />
<span style="font-family: Calibri;"><o:p><a href="http://www.saltboxhousecreations.com/2013/05/leek-and-potato-soup.html">Madeline's Leek and Potato Soup Recipe</a></o:p></span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADKwb873zLHG2JuCiOuizNKKvmMfMtIyMPYiRIRY5VU8ubSIz53Fa4P5OLn003YNn3_5zF4HuNiHDWhtHRy6OSSMIvu-SD3wIcGd6pbnnnPbTLSkgKeP7XGCDj8cM4F3ah0RNwX-urCs/s1600/SBH+Orange+Candied+Sweet+PotatoesES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADKwb873zLHG2JuCiOuizNKKvmMfMtIyMPYiRIRY5VU8ubSIz53Fa4P5OLn003YNn3_5zF4HuNiHDWhtHRy6OSSMIvu-SD3wIcGd6pbnnnPbTLSkgKeP7XGCDj8cM4F3ah0RNwX-urCs/s1600/SBH+Orange+Candied+Sweet+PotatoesES.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">Sweet Potato Month</span></strong> </span></div>
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<span style="font-family: Calibri;">Orange Candied Sweet Potatoes</span></div>
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<span style="font-family: Calibri;">(Recipe Coming Soon!)</span></div>
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<span style="font-family: Calibri;"><strong><span style="font-size: x-large;">Celebrate all week long:<o:p></o:p></span></strong></span></div>
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<span style="font-family: Calibri;"><span style="font-size: large;">Week 1-<o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Bf5-wwyuvXc/TzqzPp2ma4I/AAAAAAAAAMg/78OuLZqv8pA/s1600/3691438_f260.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-Bf5-wwyuvXc/TzqzPp2ma4I/AAAAAAAAAMg/78OuLZqv8pA/s400/3691438_f260.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Hubpages</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">Shape Up With Pickles Time</span></strong></span><br />
<span style="font-family: Calibri;"><a href="http://saltboxhouse.blogspot.com/2009/10/mustard-pickles.html">Rachael's Mustard Pickles<o:p></o:p></a></span></div>
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<span style="font-family: Calibri;"><span style="font-size: large;"><span style="mso-spacerun: yes;"> </span>Week 2-<o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tGefGvAmGAY/Tzq0CZA_6aI/AAAAAAAAAMo/k4LNoju2GXI/s1600/recipe_image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-tGefGvAmGAY/Tzq0CZA_6aI/AAAAAAAAAMo/k4LNoju2GXI/s400/recipe_image.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Healthyfoodforliving.com</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">Great American Pizza Bake</span></strong> <o:p></o:p></span></div>
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<a href="http://saltboxhouse.blogspot.com/2012/02/sausage-and-kale-pizza.html">Stephani's Sausage and Kale Pizza</a></div>
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<span style="font-family: Calibri;"><span style="font-size: large;">Kraut and Frankfurter Week<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: large;">Week 4-<o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PScs4d_ZvAs/Tzq0wD9lJMI/AAAAAAAAAMw/mtcFxHBNkbE/s1600/021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-PScs4d_ZvAs/Tzq0wD9lJMI/AAAAAAAAAMw/mtcFxHBNkbE/s400/021.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Amanda D.</td></tr>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">National Pancake Week</span></strong></span><br />
<span style="font-family: Calibri;"><strong><span style="font-size: large;"></span></strong></span><a href="http://saltboxhouse.blogspot.com/2009/10/pink-pancakes-aka-beet-pancakes.html">Amanda's Pink AKA Beet Pancakes</a></div>
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<span style="font-family: Calibri;"><strong><span style="font-size: large;">Celebrate Every Day:<o:p></o:p></span></strong></span></div>
<span style="font-family: Calibri;">Oatmeal Monday, second Monday</span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kFja5KcZnN8/Tzq1cYUi-JI/AAAAAAAAAM4/msAFy0S8NtM/s1600/DSCN3581.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-kFja5KcZnN8/Tzq1cYUi-JI/AAAAAAAAAM4/msAFy0S8NtM/s320/DSCN3581.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madelin H.</td></tr>
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<span style="font-family: Calibri;">February 1: National Baked Alaska Day</span></div>
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<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">February 2: Heavenly Hash Day</span><br />
<span style="font-family: Calibri;">Superbowl Sunday</span><br />
<span style="font-family: Calibri;">Seahawks vs. Broncos</span></div>
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<span style="font-family: Calibri;">February 3: National Carrot Cake Day</span><br />
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<span style="font-family: Calibri;"><strong>February 4: </strong></span><span style="font-family: Calibri;"><strong>Homemade Soup Day</strong></span><br />
<span style="font-family: Calibri;"><a href="http://saltboxhouse.blogspot.com/2011/04/hearty-lentil-soup-with-spinach.html">Madelin's Lentil Soup with Spinach</a> </span> </div>
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<span style="font-family: Calibri;">National Stuffed Mushroom Day <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-hDpF_Nqg550/Tzq3DmWkRHI/AAAAAAAAANA/f7GOUBkQoC0/s1600/IMG_8398.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-hDpF_Nqg550/Tzq3DmWkRHI/AAAAAAAAANA/f7GOUBkQoC0/s320/IMG_8398.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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<span style="font-family: Calibri;">February 5: </span><br />
<span style="font-family: Calibri;">National Chocolate Fondue Day </span><br />
<span style="font-family: Calibri;"><strong>World Nutella Day</strong></span><br />
<span style="font-family: Calibri;"><a href="http://saltboxhouse.blogspot.com/2009/02/go-visit-nutellas-website-httpwww.html">What is Nutella?</a> </span><br />
<span style="font-family: Calibri;">National Pancake Day</span></div>
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<span style="font-family: Calibri;">February 7: National Fettuccine Alfredo Day </span><br />
<span style="font-family: Calibri;">Winter Olympic Games Begin-</span><br />
<span style="font-family: Calibri;">Sochi-Russia</span></div>
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<span style="font-family: Calibri;">February 8: Molasses Bar Day </span></div>
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<span style="font-family: Calibri;">February 9: National Bagels and Lox Day <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ABgAdXIUpLs/Tzq5Btdj19I/AAAAAAAAANI/vd0fs9eYkpo/s1600/braised+beef+and+tortellini.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-ABgAdXIUpLs/Tzq5Btdj19I/AAAAAAAAANI/vd0fs9eYkpo/s320/braised+beef+and+tortellini.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Nichole H.</td></tr>
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<span style="font-family: Calibri;">February 9: Pizza Pie Day </span></div>
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<span style="font-family: Calibri;">February 10: Cream Cheese Brownie Day <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 11: Peppermint Patty*Day <o:p></o:p></span></div>
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<span style="font-family: Calibri;">Don't Cry Over Spilled Milk Day <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 12: National Plum Pudding Day </span><br />
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<span style="font-family: Calibri;">February 13: </span><br />
<span style="font-family: Calibri;"><strong>National Tortellini Day</strong></span></div>
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<span style="font-family: Calibri;"><a href="http://saltboxhouse.blogspot.com/2010/03/braised-beef-with-tortellini-for-noodle.html">Nichole's Braised Beef Tortellini</a> <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IxkHY5xtcGc/Tzq5xxD-J4I/AAAAAAAAANQ/8Re5QrYURgQ/s1600/images.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-IxkHY5xtcGc/Tzq5xxD-J4I/AAAAAAAAANQ/8Re5QrYURgQ/s1600/images.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo From Livingontheedge.net</td></tr>
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<span style="font-family: Calibri;">February 14: </span><br />
<span style="font-family: Calibri;">Valentine’s Day</span><br />
<span style="font-family: Calibri;">National Creme-Filled Chocolates Day <o:p></o:p></span></div>
<span style="font-family: Calibri;">February 15: National Gumdrop Day <o:p></o:p></span><br />
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<span style="font-family: Calibri;"><strong>February 16: National Almond Day</strong> </span><br />
<span style="font-family: Calibri;"><a href="http://saltboxhouse.blogspot.com/2010/08/pineapple-zucchini-bread-gluten-free.html">Heather's Gluten Free Pineapple Zucchini Bread (made with Almond Flour)</a></span></div>
<span style="font-family: Calibri;">February 17: National Indian Pudding Day </span><br />
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<span style="font-family: Calibri;"><o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ykwl7rlmtig/Tzq8q5b24iI/AAAAAAAAANY/XsTiPBUzfjA/s1600/irish-mint-brownies.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-Ykwl7rlmtig/Tzq8q5b24iI/AAAAAAAAANY/XsTiPBUzfjA/s320/irish-mint-brownies.jpg" height="267" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from about.com</td></tr>
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<span style="font-family: Calibri;">February 18: Crab-Stuffed Flounder Day</span></div>
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<span style="font-family: Calibri;"><strong>February 19: National Chocolate Mint Day </strong></span></div>
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<span style="font-family: Calibri;"><a href="http://saltboxhouse.blogspot.com/2011/06/mint-brownies.html">Abby's Mint Brownies</a> <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 20: National Cherry Pie Day <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 21: </span></div>
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<span style="font-family: Calibri;">National Sticky Bun Day </span></div>
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<span style="font-family: Calibri;">International Pancake Day</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinw31OzB4cXvwGc9G3hsa_kN8k1zsQgeI7YofRiR3tMc7qqsYHO1bCdzrP7oOXtjVa2HIu_TK9__HWrhdIniCC733t5Xe9HcxNovh9TbyTTFOazaNtVgEoftKuRsQyiTIipH3PPxF1WNs/s1600/black+bean+soup+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinw31OzB4cXvwGc9G3hsa_kN8k1zsQgeI7YofRiR3tMc7qqsYHO1bCdzrP7oOXtjVa2HIu_TK9__HWrhdIniCC733t5Xe9HcxNovh9TbyTTFOazaNtVgEoftKuRsQyiTIipH3PPxF1WNs/s320/black+bean+soup+2.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Ourbestbites.com</td></tr>
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<span style="font-family: Calibri;">February 22: National Margarita Day </span></div>
<span style="font-family: Calibri;">February 23: </span><br />
<span style="font-family: Calibri;">National Banana Bread Day <o:p></o:p></span><br />
<span style="font-family: Calibri;">Dog Biscuit Appreciation Day <o:p></o:p></span><br />
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<span style="font-family: Calibri;"><strong>February 24: National Tortilla Chip Day</strong> <o:p></o:p></span><br />
<a href="http://saltboxhouse.blogspot.com/2009/12/black-bean-soup.html">Angelene's Black Bean Soup</a> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpOeKLEKWipqyBfF1IhpQ_p1-Mbi40JOnmezL_Y41pRsZvt67CPZp2MsV7QUAafid05nDHTThAcjNg-2UK98V0ov5Dwq6fIipA3m-a-DM1uNrHfjgspfcVe6AGJbSGd6HgTBBF37Leho/s1600/March2010+088.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpOeKLEKWipqyBfF1IhpQ_p1-Mbi40JOnmezL_Y41pRsZvt67CPZp2MsV7QUAafid05nDHTThAcjNg-2UK98V0ov5Dwq6fIipA3m-a-DM1uNrHfjgspfcVe6AGJbSGd6HgTBBF37Leho/s1600/March2010+088.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Heather C.</td></tr>
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<span style="font-family: Calibri;">February 25:</span><br />
<span style="font-family: Calibri;">National Clam Chowder Day</span></div>
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<span style="font-family: Calibri;"><strong>National Chocolate-Covered Nuts Day</strong></span></div>
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<span style="font-family: Calibri;"><a href="http://saltboxhouse.blogspot.com/2010/03/chocoalte-peanut-butter-and-ritz.html">Heather's Chocolate Covered Peanut Butter Ritz Crackers</a> <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 26: National Pistachio Day <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 27: National Strawberry Day <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 28: National Chocolate Soufflé Day <o:p></o:p></span></div>
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<span style="font-family: Calibri;">February 29: Surf and Turf Day <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-76273846340692201542014-01-21T11:04:00.000-07:002014-01-21T11:04:45.834-07:00Creamy Chicken & Wild Rice SoupAfter the holidays, I <i>finally</i> feel a bit inspired to do more cooking. I made this up from a favorite soup I recall in a restaurant. I think it would also be fantastic with mushrooms. This soup takes a little while to cook the wild rice, but very little hands-on time is needed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhss7kOY0LZ1_5STLz-qrgsjAZ7VlcdwudJJdm3XUhbJBF5cHcbM6Ue42tpvLkicvUGd41jDzjv_bameA0j_FS4fLMEvLD5bRDyqUlCPEzwCxcND3gq6vUUPTfdztGbkxupKGKml6Sg3VnG/s1600/DSC_1649.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhss7kOY0LZ1_5STLz-qrgsjAZ7VlcdwudJJdm3XUhbJBF5cHcbM6Ue42tpvLkicvUGd41jDzjv_bameA0j_FS4fLMEvLD5bRDyqUlCPEzwCxcND3gq6vUUPTfdztGbkxupKGKml6Sg3VnG/s1600/DSC_1649.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Forgot to photograph the final product!! Here it is just before adding the half & half.</td></tr>
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<u>Ingredients:</u></div>
<div>
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<div>
1 T. butter</div>
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1-2 T. olive oil</div>
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1 onion, diced</div>
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1/4 c. all-purpose flour</div>
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1/4 c. dry white wine (I used pinot grigio)*</div>
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4 c. chicken broth/stock</div>
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1/2 c. wild rice</div>
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3 carrots, diced</div>
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1 large chicken breast, diced quite small</div>
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1/2 to 1 full cup half and half (or heavy cream or milk would be fine)</div>
<div>
Salt and pepper to taste</div>
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<u>Directions:</u></div>
<div>
<ol>
<li>Melt butter and 1 T. olive oil in medium soup pot. Saute onions over medium heat until soft.</li>
<li>Whisk in flour. Add the remaining olive oil if too dry. Cook about 2 minutes, or until just starting to brown a bit. (It will be a rather thick "glob.")</li>
<li>Whisk in wine and whisk until liquid is all absorbed.</li>
<li>Pour in chicken stock and wild rice. Cover and simmer over med-low about 45 minutes, or until the rice begins to "pop" open.</li>
<li>Add the chicken and carrots. Continue simmering covered, about 20 more minutes. </li>
<li>Just before serving, stir in half and half and adjust seasoning to taste.</li>
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*If you're really opposed to cooking with wine, you could substitute more chicken broth. And this soup would still be delish (and lower fat) without the cream.</div>
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Mangia! (Eat!) . . . Cindy Lou Who</div>
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Cindy Lou Whohttp://www.blogger.com/profile/05954694139141257735noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-81751456789461126822013-12-23T10:49:00.001-07:002014-02-18T09:39:40.783-07:00Grandma's Fudge<div class="MsoNormal">
In a large saucepan, combine and heat:<o:p></o:p></div>
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4 ½ c sugar<o:p></o:p></div>
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1 cube butter<o:p></o:p></div>
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1 can evaporated milk<o:p></o:p></div>
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Boil over med heat, stirring constantly for 8 min. <o:p></o:p></div>
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Add:<o:p></o:p></div>
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1 heaping cup of chocolate chips<o:p></o:p></div>
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1 lg Hershey bar (~7-8 oz) broken into small pieces<o:p></o:p></div>
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1 small jar marshmallow cream (~7oz)<o:p></o:p></div>
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Stir together quickly until completely incorporated.<o:p></o:p></div>
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Add:<o:p></o:p></div>
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dash salt <o:p></o:p></div>
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1 t vanilla <o:p></o:p></div>
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nuts (optional)<o:p></o:p></div>
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Pour into 9x13 pan lined with wax paper and/or sprayed with
cooking spray. Let sit in fridge for a few hours. Cut and enjoy! Store in
airtight container.<o:p></o:p></div>
Michelle Evanshttp://www.blogger.com/profile/14517965544971283195noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-36239376364676324112013-12-22T20:35:00.004-07:002014-02-18T09:39:21.668-07:00Wassail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeg_Ro6Lx2n_tnVNgQQhlot9Fl-XG-pkMm6HyNnlLzCkBF0ksn_dJlUEq6kVQEW-DUZ6fUA34BWvaFVAegK2_41Llaeu5lNxoVCulR7pVlUfIfG96KCt5VDpkAcaj93TDk8egBzGjLdC_/s1600/IMG_4798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeg_Ro6Lx2n_tnVNgQQhlot9Fl-XG-pkMm6HyNnlLzCkBF0ksn_dJlUEq6kVQEW-DUZ6fUA34BWvaFVAegK2_41Llaeu5lNxoVCulR7pVlUfIfG96KCt5VDpkAcaj93TDk8egBzGjLdC_/s640/IMG_4798.JPG" width="640" /></a></div>
Wassail is another of our holiday favorites. This recipe is an adaptation of the Lion House recipe.<br />
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2 1/4 c white sugar (I have omitted this for a diabetic friend and it still tasted really good...)<br />
4 c water<br />
4 cinnamon sticks<br />
2 T candied ginger, sliced<br />
1 T whole cloves<br />
4 c OJ<br />
2 c lemon juice (can substitute lemonade - we really like the flavor that way)<br />
8 c apple juice<br />
<br />
Bring water, sugar and spices to boil in a large pot. Turn off heat and cover pot, letting spices soak in hot water for about an hour. Add OJ, lemon juice & apple juice just before serving and let warm. I don't strain the spices. I like them to keep exuding flavor as I store the wassail, but if you don't want it to get super spicy (or you don't want to swallow a clove), strain before adding juice. Serve warm or cold.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QZyGfcNUxxzjiJDp1GZcNYDr8acx7-_KBI-dPbBdTIkCv1_K_wClvcvcRVOVAgs_-EfBaPpdOMP83PiqTtuWL-qj5-Run5GPJeIb9kKxKylJOilcHK2P8gJRWWZZ7CQfqrHFcOWym6Pv/s1600/IMG_4803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QZyGfcNUxxzjiJDp1GZcNYDr8acx7-_KBI-dPbBdTIkCv1_K_wClvcvcRVOVAgs_-EfBaPpdOMP83PiqTtuWL-qj5-Run5GPJeIb9kKxKylJOilcHK2P8gJRWWZZ7CQfqrHFcOWym6Pv/s640/IMG_4803.JPG" width="640" /></a></div>
We were too busy drinking it to take a picture of it in a cup. And it's so good that now it's gone. :)<br />
Enjoy!<br />
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<br />Michelle Evanshttp://www.blogger.com/profile/14517965544971283195noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-37483401577920800932013-12-22T20:26:00.000-07:002014-02-18T09:39:11.760-07:00Oatmeal is the new BREAKFAST of CHAMPIONS!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh9HH3gh20J2e697LtBr5fyu9b5cbeAjS3zon8Y4rJgICcoUFKTa8-d9fg4gKTlOeDFen-felAgKONPRfEcb8mf-2uPp2BMRNQcQizUu6qw2XMJzti5M9thVBqoMVDLcYH1w1FlATNmhR/s1600/IMG_4821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh9HH3gh20J2e697LtBr5fyu9b5cbeAjS3zon8Y4rJgICcoUFKTa8-d9fg4gKTlOeDFen-felAgKONPRfEcb8mf-2uPp2BMRNQcQizUu6qw2XMJzti5M9thVBqoMVDLcYH1w1FlATNmhR/s400/IMG_4821.JPG" width="266" /></a></div>
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This is our new favorite breakfast. I can not keep this family in cold cereal. We eat TOO much of it! I do, however, always have these ingredients on hand. I guess this is not really a recipe, just a fun breakfast idea. We make plain oatmeal (usually in the microwave) then let everyone add their favorite toppings: nuts, raisins, craisins, sugar, brown sugar, vanilla sugar, honey, sprinkles, jelly beans... we've probably tried it all. This is the new favorite combo: Oatmeal (of course), chopped apples, chopped pecans & maple syrup. I have never before thought of adding maple syrup to oatmeal until we saw a friend do it. It has changed life around here. My kids will eat anything with syrup (or sprinkles). :) Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aOpb0ep-VUusmoF2nTP8XkU1MnnWoCKt3rsHSOudi_rYv8sZlvjwVrnr9YjNGd4BMew5Sna1FB2-LODa2ka1CTlk7xdHxthkD4krkU_UgJwbYk3UMsQZqiLlHaNM81P5M_dpMja5O6Wv/s1600/IMG_4822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aOpb0ep-VUusmoF2nTP8XkU1MnnWoCKt3rsHSOudi_rYv8sZlvjwVrnr9YjNGd4BMew5Sna1FB2-LODa2ka1CTlk7xdHxthkD4krkU_UgJwbYk3UMsQZqiLlHaNM81P5M_dpMja5O6Wv/s400/IMG_4822.JPG" width="400" /></a></div>
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<br />Michelle Evanshttp://www.blogger.com/profile/14517965544971283195noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-69052631847827869652013-12-22T20:20:00.001-07:002014-02-18T09:39:40.779-07:00Mom's Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jUsZ5iNwYJ5SHmAXRxKDPLEQ-eYnPIyJx2OcZEbDgJwf9eJ4ZD9BKEdoHBPBLzhGRoqTpU-BOnmK7yA5AMIlHbuPfNCj8UYk_GaVnlfKpLOz0QMj29POwWXH_aJ7V-vnAZnbupM1vj4G/s1600/IMG_4820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jUsZ5iNwYJ5SHmAXRxKDPLEQ-eYnPIyJx2OcZEbDgJwf9eJ4ZD9BKEdoHBPBLzhGRoqTpU-BOnmK7yA5AMIlHbuPfNCj8UYk_GaVnlfKpLOz0QMj29POwWXH_aJ7V-vnAZnbupM1vj4G/s640/IMG_4820.JPG" width="640" /></a></div>
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We love pecan pie around here. Pec (ah) n or pec (short a) n - however you want to say it. It's just plain old good! This is my dad's birthday request every year (for the last 31 years that I know of) and we make it for Thanksgiving and for any other festive occasion we can think of. This is the time of year for me that I always wish I were home with family. We live as far as we ever have from everyone this year and are spending the Christmas season with just our little family (and lots of wonderful friends). I'm coping with the no family party sadness by baking lots of yummy stuff that reminds me of home and family. This is THE pie! (and it's "easy peasy" - my 6 year old's newest coined phrase.)<br />
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(I cheated and used a purchased pie crust...)<br />
<br />
1 c sugar<br />
3 eggs, beaten<br />
1/2 c corn syrup (light or dark)<br />
1/4 c melted butter<br />
1 cup pecan halves<br />
<br />
Mix the above ingredients in a mixing bowl until blended. Pour into unbaked pie crust and bake in 400* preheated oven for 10 minutes. Turn heat down to 350* and cover pie crust edges with foil. Bake an additional 30-45 minutes or until a knife comes out clean-ish. It can have pieces stuck to it, just not be goopy. Let it cool a bit and then eat it up!<br />
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Did I mention I LOVE this pie? YUM!<br />
<br />Michelle Evanshttp://www.blogger.com/profile/14517965544971283195noreply@blogger.com1tag:blogger.com,1999:blog-7825313585009853744.post-72074249639766473182013-12-18T09:37:00.000-07:002014-02-05T11:17:32.044-07:00National Food Holidays and Featured Tablescape -December 2013<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lXSjDuFpC5Y/UrHNRoXxxsI/AAAAAAAABs4/l8BWCWzDyls/s1600/house-to-home-red-and-white-christmas_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-lXSjDuFpC5Y/UrHNRoXxxsI/AAAAAAAABs4/l8BWCWzDyls/s640/house-to-home-red-and-white-christmas_thumb.jpg" height="618" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit - <a href="http://www.housetohome.co.uk/room-idea/picture/10-christmas-dining-room-looks/8">House to Home</a> </td></tr>
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First off, we need to apologize for this month's break in the schedule. It is such a busy moth with traveling, families, school, sickness, and of course, the holiday season. With that, many of our authors have been given a much needed break. This includes our sponsor of this month's giveaway who recently lost a member of her family. Many prayers go to their family at this time.</div>
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Given that it is a special time of year, we want to wish all of you a very Merry Christmas and Happy Holiday Season. </div>
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May the blessings of your loved ones be with you this year. </div>
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-<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Saltbox House </span></div>
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<span style="font-size: x-large;"><strong>National Food Holidays for December</strong></span></div>
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<span style="font-size: large;">National Fruit Cake Month </span></div>
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<span style="font-size: large;">National Egg Nog Month</span> </div>
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<span style="font-size: x-large;"><strong>First Week of December</strong></span></div>
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<span style="font-size: large;">Cookie Cutter Week</span> </div>
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<span style="font-size: x-large;"><strong>Each Day of December</strong></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline</td></tr>
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December 1: National Pie Day </div>
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Eat a Red Apple Day </div>
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December 2: National Fritters Day </div>
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December 3: National Apple Pie Day </div>
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<strong>December 4: National Cookie Day</strong></div>
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<em><a href="http://saltboxhouse.blogspot.com/2012/02/whole-wheat-peanut-butter-chocolate.html">Whole Wheat Chocolate Chip Peanut Butter Cookies</a></em> </div>
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<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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<strong>December 5: National Sacher Torte Day</strong></div>
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<a href="http://saltboxhouse.blogspot.com/2008/12/austrian-sachertorte.html"><em>Homemade Sacher Torte</em> </a></div>
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December 6: National Gazpacho Day </div>
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Microwave Oven Day</div>
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December 7: National Cotton Candy Day</div>
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December 8: National Chocolate Brownie Day</div>
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<tr><td class="tr-caption" style="text-align: center;">Photo by Madeline L.</td></tr>
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December 9: National Pastry Day </div>
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December 11: National Noodle Ring Day</div>
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<strong>December 12: National Cocoa Day</strong> </div>
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<em><a href="http://saltboxhouse.blogspot.com/2008/12/have-brownie.html">Lunch Lady Brownies</a></em></div>
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December 13: Ice Cream and Violins Day </div>
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December 14: National Bouillabaisse Day </div>
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<tr><td class="tr-caption" style="text-align: center;">photo by Madeline L.</td></tr>
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December 15: National Cupcake Day </div>
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December 16: National Chocolate-Covered Anything Day </div>
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<strong>December 17: National Maple Syrup Day</strong></div>
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<em>Buttermilk Pancakes</em></div>
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December 18: National Roast Suckling Pig Day</div>
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December 19: National Hard Candy Day</div>
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<tr><td class="tr-caption" style="text-align: center;">Photo from Rachael B.</td></tr>
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<strong>December 20: National Fried Shrimp Day</strong> </div>
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<em>Gluten-Free Coconut Shrimp</em></div>
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December 21: National Hamburger Day </div>
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Kiwi Fruit Day (California) </div>
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December 22: National Date Nut Bread Day </div>
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December 23: National Pfeffernuesse Day </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio90WI00LalsOmezcYIqd-4f9CZapDE5WTeYjzI-NLx9ymBnPZ_mXd7X-sGGDMkcRkGrHzXu_KXNjc6GgSklQC6DMMzoF7nSzgutxvf9UyF7NOCCmDCuqD47QBLUaE_O3MkpOVw3MhOhU/s1600/baking+007.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio90WI00LalsOmezcYIqd-4f9CZapDE5WTeYjzI-NLx9ymBnPZ_mXd7X-sGGDMkcRkGrHzXu_KXNjc6GgSklQC6DMMzoF7nSzgutxvf9UyF7NOCCmDCuqD47QBLUaE_O3MkpOVw3MhOhU/s1600/baking+007.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Alison L.</td></tr>
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December 24: National Egg Nog Day </div>
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December 25: National Pumpkin Pie Day </div>
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December 26: National Candy Cane Day</div>
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<strong>December 27: National Fruit Cake Day</strong></div>
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<em><a href="http://saltboxhouse.blogspot.com/2009/12/moist-applesauce-fruitcake.html">Applesauce Fruit Cake</a> </em></div>
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December 28: National Chocolate Candy Day</div>
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December 29: Pepper Pot Day</div>
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December 30: National Bicarbonate Of Soda Day</div>
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December 31: Something Bubbly to Drink Day (SBH)</div>
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Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-72650732563140096572013-11-26T09:09:00.000-07:002013-11-26T09:09:19.832-07:00WINNERS of the THANKSGIVING Feast GIVEAWAY!<div class="separator" style="clear: both; text-align: center;">
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Thanks to everyone who entered the giveaway! </div>
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After Checking and re-checking ALL the possible entries, we have found our Grand Prize Winner and our 3 individual prized Runner Ups....</div>
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<span style="font-size: x-large;">Congratulations to Dawn Monroe </span></div>
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<span style="font-size: x-large;"></span> </div>
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<span style="font-size: x-large;">You are our Grand Prized Winner!</span></div>
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<a href="https://1.bp.blogspot.com/-r0mdVsVVeG4/UnqKI4zRHnI/AAAAAAAABsE/iqHKWHBnZNE/s1600/71nL0Kt6HHL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-r0mdVsVVeG4/UnqKI4zRHnI/AAAAAAAABsE/iqHKWHBnZNE/s400/71nL0Kt6HHL.jpg" width="357" /></a></div>
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<span style="font-size: x-large;">Congratulations to Sondra Murray</span> </div>
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For winning a Copy of Thanksgiving- Recipes for a Holiday Meal Cookbook </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnUirUkMj9vxY4gw29Zc3pGQoVIqoIh-dLRlJrKUiK0sSMayP1n-ruFm5ePDaqHv-9RVIDCfI_9IDl9D57uIz2oez7AaXefLxAfYNqBpqmPIUNUMX3CR200WpxX0l-ezvfKuSPPQIY20/s1600/Pampered+Chef+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnUirUkMj9vxY4gw29Zc3pGQoVIqoIh-dLRlJrKUiK0sSMayP1n-ruFm5ePDaqHv-9RVIDCfI_9IDl9D57uIz2oez7AaXefLxAfYNqBpqmPIUNUMX3CR200WpxX0l-ezvfKuSPPQIY20/s400/Pampered+Chef+.jpg" width="400" /></a></div>
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<span style="font-size: x-large;">Congratulations to Rachael Blackburn</span> </div>
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For winning the Pampered Chef Giveaway</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPQEh9b9au8U0cRGNPYLy7oHZBOvvOaRC2oam7sFGe9z0LzIEcoV8Zm5P0cb7P_NqUWza75ei8zqWEqEcMEe-B_BtSC6v3VbJeWPMdqMuOazen9uFRPfTPznGXCDV3YC668d8Hlqt7us/s1600/321181878237_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPQEh9b9au8U0cRGNPYLy7oHZBOvvOaRC2oam7sFGe9z0LzIEcoV8Zm5P0cb7P_NqUWza75ei8zqWEqEcMEe-B_BtSC6v3VbJeWPMdqMuOazen9uFRPfTPznGXCDV3YC668d8Hlqt7us/s400/321181878237_1.jpg" width="400" /></a></div>
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<span style="font-size: x-large;">Congratulations to Leslie </span> </div>
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for winning the Watkins Extract Giveaway </div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: large;">Stay tuned to our next holiday giveaways beginning in December! </span></div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: x-large;">Wishing all of you a Happy Thanksgiving!</span></div>
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<span style="font-size: large;">Message to the winners:</span></div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: large;">To claim your prize(s), please email us your address at <a href="mailto:saltboxhousecreations@gmail.com">saltboxhousecreations@gmail.com</a></span></div>
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<span style="font-size: large;"></span> </div>
<div style="text-align: center;">
If we do not hear from you within 2 weeks of this published post (and/or we can not contact you), you will forfeit your prize. </div>
Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-84456404043414871852013-11-19T14:00:00.002-07:002013-11-20T09:06:36.276-07:00This month's Author Spotlight- Michelle E. <div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v8_-XUpzVGzF7dD5_Py4PM9vg-nUu4Ai3l0xqbDgivqsUD_41DR3D8-dAzLxmxA56X99ifYltdzThu3UTmLCXOpxPMTOM0B4gtzjmpK5_agImS0FtoPzH8Nh7H8SzNbH4fEjZEjwbNA/s1600/IMG_2541a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v8_-XUpzVGzF7dD5_Py4PM9vg-nUu4Ai3l0xqbDgivqsUD_41DR3D8-dAzLxmxA56X99ifYltdzThu3UTmLCXOpxPMTOM0B4gtzjmpK5_agImS0FtoPzH8Nh7H8SzNbH4fEjZEjwbNA/s400/IMG_2541a.jpg" width="266" /></a></div>
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<span style="font-size: x-large;"><strong>Michelle E</strong>.</span></div>
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<span style="font-size: large;">Georgia</span></div>
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Saltbox Author Since 2009</div>
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Read Her Bio <a href="http://www.saltboxhousecreations.com/2009/12/hi-im-michelle-and-im-way-late-with-bio.html">Click Here </a></div>
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Favorite
Foods:</div>
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One favorite food? Hmmm… I don’t think I can pick just one. I really love seasonal foods. I love turkey with sausage and red cabbage and everything that goes with it at Thanksgiving. I love wassail when it starts to get cold outside. I love my mom’s and grandma’s au gratin potatoes, homemade jam and homemade cinnamon rolls at Christmas-time. Ice cream and slush are my summer favorites. I can’t pick. Maybe I just love all food. Oh wait – unless chocolate counts. </div>
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<span lang="EN-US" style="font-family: "Times New Roman"; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span lang="EN-US" style="font-family: "Times New Roman"; font-size: large; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span></span> </div>
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Favorite
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I’m easy to please when it comes to restaurants. I’m just thrilled that someone else is going to do my dishes. J I love Café Rio, The Old Spaghetti Factory, Porcupine Grill (in Salt Lake City) and the weird Japanese place just down the street from me. Some I love for the food and others for sentimental reasons.
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Inspiration to Cook:<br />
I love to cook. (Just wish I had a magic button to clean up after.) Cooking for other people and cooking for special occasions gets me most excited, but I really do like cooking just for the sake of cooking. (I guess eating inspires me too – I really like to eat yummy food).<br />
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Feelings about New
Foods:<br />
I love trying new recipes. I’m always on the lookout for something new. I have a few rotating dinners that I cook all the time, but I love to branch out and try new things – especially unique or foreign things. We buy baskets of fruit and veggies from Bountiful Baskets and that keeps things interesting. I get a basket of new stuff on Saturday and have to figure out what to do with it all so we don’t waste any. It’s been a fun and exciting challenge! We’ve even gotten fruits and veggies that we’ve never seen before. My kids love it!<br />
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At the Table:<br />
I love to entertain! I love cooking for friends and making special dinners for my husband and me. It makes me feel good and I get a chance to branch out and try new things. (Yes, I do sometimes try new recipes on friends…) I also love cooking with friends! I love learning from the way other people do things!<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><em><strong>Here at Saltbox House
Cooking Exchange, we have been inspired by Michelle and chose her to be our featured author for the month of November. Ever since we've known Michelle, she has been a delight to have as both a friend and a culinary comrade. She has been a great addition to our blog in many aspects and we feel honored to have her on here with us. Thank you Michelle!</strong></em></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><em><strong>To view Michelle's current posts see link list
below:</strong></em></span></div>
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<a href="http://www.saltboxhousecreations.com/2010/07/salmon.html">Salmon</a><br />
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<a href="http://www.saltboxhousecreations.com/2010/10/swei-jyaus-sway-jows-aka-pot-stickers.html">Swei Jyaus (sway Jows) a.k.a. Pot Stickers</a><br />
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<a href="http://www.saltboxhousecreations.com/2010/10/broccoli-beef.html">Broccoli and Beef</a><br />
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<a href="http://www.saltboxhousecreations.com/2010/10/bang-bang-chicken-and-shrimp.html">Bang Bang Chicken and Shrimp</a><br />
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<a href="http://www.saltboxhousecreations.com/2010/10/kettle-corn.html">Kettle Corn</a><br />
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<a href="http://www.saltboxhousecreations.com/2010/10/moms-chocolate-chip-cookies.html">Mom's Chocolate Chip Cookies</a><br />
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<a href="http://www.saltboxhousecreations.com/2012/03/easy-fast-and-handy-homemade-artisan.html">Fast and Easy and Handy Artisan Bread</a><br />
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<a href="http://www.saltboxhousecreations.com/2013/09/honey-caramel-sauce.html">Honey Caramel Sauce</a><br />
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Anonymoushttp://www.blogger.com/profile/07055694137133624675noreply@blogger.com0tag:blogger.com,1999:blog-7825313585009853744.post-28650472077867198132013-11-15T16:18:00.000-07:002013-11-15T16:18:42.768-07:00Sesame Crusted Salmon<h2 style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeh9nJ-5dEmoHsg60hWQ7SHS9ly705zuNZgYwfXCuWH9LZBLe31IVIEjta9XFYtJ6PgY-6Gz64Wk7UsvMm09KRXjKqP5hv_mBiBg_uXLDXV03b33UZKUB7C6lLlIJuuwurPFpGZ8eJeF-E/s1600/DSC_0971.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeh9nJ-5dEmoHsg60hWQ7SHS9ly705zuNZgYwfXCuWH9LZBLe31IVIEjta9XFYtJ6PgY-6Gz64Wk7UsvMm09KRXjKqP5hv_mBiBg_uXLDXV03b33UZKUB7C6lLlIJuuwurPFpGZ8eJeF-E/s400/DSC_0971.jpg" width="400" /></a></div>
This is a super-simple recipe, fast enough for a weeknight but upscale enough for guests. I thank my coworker and friend, LaeLoni, for sharing her dad's method for cooking fish, and my dad for supplying our trout. (I've added my tips, too.)<br />
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This may not be the most Fall-ish recipe, but we grill year-round. Brave the cold to try it & you'll save washing a pan!<br />
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Marinate your fish in soy sauce for 30-60 minutes in the refrigerator. (I put 4-6 thawed salmon steaks in a gallon-size Ziplock with about 1 cup of soy sauce.)<br />
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Get your grill hot. In a breading dish (or shallow bowl), mix grated Parmesan cheese and sesame seeds in a 1:1 ratio. (Use about 1/2 to 1 full cup of each.)<br />
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Lay out a sheet or two of tin foil and spray non-stick cooking spray (Pam) on the foil. Using a fork, remove each fish fillet from the soy sauce, coat both sides in the cheese/sesame seed mixture, then place on foil. I put 2-3 fillets on each sheet of foil, then slide a cutting board underneath to transport to the grill.<br />
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Grill on med-high heat for 8-10 minutes each side, depending on the thickness of your fish. You can check for doneness using a meat thermometer or checking if the fish flakes with a fork. Enjoy!<br />
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*I make this with thick, skinless salmon fillets - marinate about 1 hour, and cook about 15-18 minutes total time (we like our fish a little crispy). It also works great with large trout fillets, with skin on one side - I just skip the marinade step and brush some soy sauce on top, sprinkle the cheese/sesame seed mixture on the no-skin side and don't turn it over while grilling.<br />
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Mangia! (Eat!) . . . Cindy Lou Who</div>
<br />Cindy Lou Whohttp://www.blogger.com/profile/05954694139141257735noreply@blogger.com1