Saturday, 31 December 2011
Tah-Dah!
Friday, 30 December 2011
Courthouse Steps
Thursday, 29 December 2011
Hope of Hartford
2 pounds Italian sweet sausages
3 tablespoons olive oil
1 1/2 teaspoons fennel seed
1 mild chile pepper, thinly sliced
3 bell peppers, cored and thinly sliced
2 large onions, thinly sliced
4 cloves minced garlic
2 cups chicken or beef broth
1 (15-ounce) can Paul Newman Sockarooni Sauce
Fresh parsley, finely chopped
Place the sausages in a Dutch oven and add 1" water and 1 tablespoon olive oil. Bring to a boil, then reduce heat and allow water to simmer away. Remove the sausages to a plate. Add remaining oil to pan. Over medium-high heat stir in fennel seed, then add in the peppers, onions, and garlic. Season with salt and pepper and cook 15 minutes to soften. Add broth, tomato sauce and parsley. Slice sausages and add to the pot. Serve with hot French bread. Serves 4 hungry people.
Wednesday, 28 December 2011
Union Square
Tuesday, 27 December 2011
Indian Mats
Monday, 26 December 2011
Jewel Box
Saturday, 24 December 2011
December
Friday, 23 December 2011
Turkey in the Straw
Thursday, 22 December 2011
Crown of Thorns
1 cup chopped dates
1 cup chopped walnuts
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons butter-flavored Crisco
3/4 cup boiling water
2 eggs
3/4 cup sugar
1/2 cup whole wheat flour
1 cup white flour
Preheat the oven to 350. Butter and flour an 8 1/2 x 4 1/2" loaf pan. Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes. Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be stiff. Add the date mixture and mix until well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Do not over bake. After a few minutes slide a knife around the edges of the pan and turn onto a rack to cool completely.
