Cheddar Pancakes

Could there be a better comfort food for me than cheese pancakes?

Ingredients
2 cups grated cheddar cheese
1/2 cup sour cream
1 large green bell pepper chopped
1/4 of a sweet or Vidalia onion diced
1/2 cup flour
2 eggs, separated
1 teaspoon dry mustard
salt and pepper to taste
oil for the griddle

Process

1. In a bowl, stir together cheese, sour cream, bell pepper, onion, flour and egg yolks.
   
2. In a small bowl, whip egg whites until peaks form and then fold into batter.
   
3. Heat a skillet over medium high heat.
   
4. Heat oil in skillet.
   
5. Pour large spoonfuls of batter onto skillet and bake pancakes in batches.
   
6. Serve hot with a side of sour cream , apple slices, or even a mild salsa. Enjoy!
   

Simple Summer Salads

Mmm mmm good! I just found this link through a friend of mine and I see some GREAT ideas! Who ever thought of mixing blueberries with carrots?

The Minimalist

101 Simple Salads for the Season

Martha Stewart's Feta Radish Spread

This recipe is all Martha, but yet another wonderful use of radishes. I particularly like the use of Greek yogurt in it.
http://www.marthastewart.com/recipe/pita-crisps-with-feta-radish-spread

Ingredients

Serves 4

• 5 tablespoons extra-virgin olive oil
• 2 pocket pitas, split open
• 1 package sheep's-milk feta cheese (8 ounces), coarsely chopped
• 1/4 cup plain whole-milk yogurt, preferably Greek
• 2 tablespoons fresh lemon juice
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 4 radishes, quartered and thinly sliced (about 1/2 cup)

Directions

1. Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.
2. Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

Radish Butter

This recipe originated with Martha Stewart but I have modified it to fit my taste. I use it on Melba toasts for a snack or inside sandwiches. It also makes a fantastic and zippy alternative to garlic bread. For the original recipe, click here.

Ingredients
1 bunch of radishes (about 8)
1 stick of butter, softened.
freshly ground pepper (or even lemon pepper for a little extra zip!)
finely chopped fresh tarragon
kosher salt

Process

1. Clean and trim radishes as necessary.
2. Grate radishes.
   
3. Place grated radishes in a strainer and press out excess liquid.
   
4. Place drained radishes in bowl with butter and seasonings.
   
5. Mash mixture together and stir completely.
   
6. Chill in refrigerator and use when ready, warming to room temperature first for spreading ease.
   

Stuffed Zucchini

My garden is starting to nicely produce zucchini, but I know the days are coming soon when my zucchini outpace my ability to eat them and they will start producing some monster sized zucchini. This recipe was created as a way to deal with those unruly behemoths. You can vary the ingredients as you choose (see ?s), and since the number and size of the zucchinis varies. so proportions are not provided.

Ingredients
Extra large zucchinis
olive oil
diced onions
minced garlic
bread crumbs
crumbled Feta cheese or other shredded cheese
grated Parmesan cheese
shredded carrots
fresh dill
fresh peas?
thinly diced string beans?
capers?
cooked rice?

Process

1. Start a pot of water, with a steamer or straining rack, to boil for steaming.
   
2. Slice zucchinis in half length wise.
   
3. Core the zucchinis, discarding seeds, but reserving the "meat" for the stuffing.
   
4. Steam the zucchini shells gently. When finish them, allow them to drain inverted somewhere while they cool a bit.
   
5. In a large skillet, over medium flame, heat olive oil.
   
6. When oil is hot, add onions and garlic and cook until softened.
   
7. Add reserved zucchini meat and stir to combine with onions.
   
8. Simmer vigorously to let it evaporate some liquid.
   
9. Add remaining vegetable ingredients that you choose, and simmer until cooked.
   
10. Place cooked vegetables in a mixing bowl and add remaining ingredients (the crumbs, cheeses, dill and any other seasonings. )
11. Preheat broiler on high, with rack in middle of oven.
    
12. Place steamed zucchini shells on a lightly greased/oiled baking sheet.
    
13. Stuff shells with the stuffing mix in the bowl, distributing evenly among the shells.
    
14. Top each stuffed shell with grated Parmesan or other cheese.
    
15. Place loaded baking sheet under a preheated broiler.
    
16. Carefully broil until the filling is bubbling and the cheese is browning on top.
    
17. Slice into pieces and serve.
    

Parsnip Pie

Though the garden is in full force, the parsnips are not quite ready yet, but they will be soon!

Ingredients
6 to 8 parsnips
2 Tbs Tahini
1 to 4 Tbs butter
One pie crust
Almonds, sunflower seeds, +/or pumpkin seeds

Process

1. Preheat oven to 350 degrees.
   
2. Peel, cut and steam the parsnips.
   
3. Mash steamed parsnips with Tahini and butter.
   
4. Fill the pie crust with this mixture.
   
5. Decorate the top with seeds and nuts.
   
6. Bake in oven for 20 minutes.
   

Any Berry Buckle

My dear, and pregnant, friend Dawn just mentioned eating a lemon berry buckle and I knew I had to put this VERY summery post up.

Ingredients:
Fruit
2 pints/4 cups berries - any variety! (only strawberries need to be cut)
Max 1/4 cup sugar (only really for tarter berries)
1/4 cup water
Cake
1 stick butter, softened
1/2 cup sugar
2 eggs
1/4 cup milk
2 tsp vanilla extract
grated peel from 1/2 lemon
1 cup flour
1 tsp baking powder
cinnamon

Process

1. Preheat oven to 350 degrees.
   
2. Lightly coat a shallow casserole dish with spray.
   
3. Combine berries, sugar and water in baking dish.
   
4. Using electric mixer in another bowl, combine cake ingredients one at a time.
   
5. Spoon over berry mixture, leaving center uncovered.
   
6. Sprinkle lightly with cinnamon.
   
7. Bake 30 to 35 minutes, or until a toothpick comes out of the cake clean.
   
8. Remove from over and let cool a bit.
   
9. Serve with vanilla ice cream or frozen yogurt.
   

Hawaiian Ahi Poke

This recipe comes from my friend Erin (Daughter's Godmother) and her years on the big island.

Ingredients
2 pounds fresh tuna steak (Ahi = Yellowfin) cubed
1 cup Soy Sauce (Kikoman)
3/4 cup chopped green onions
1/2 cup raw regular onion
2 Tbs sesame oil
1 Tbs roasted sesame seeds
1 Tbs crushed red pepper
2 Tbs finely chopped Macadamia nuts
1 teaspoon minced ginger root
optional = 1 red pepper (preferably Hawaiian) seeded and chopped

Process

1. Mix everything together in a glass bowl and refrigerate 1 to 2 hours before serving.
   

Healthy Veggie Filled Burgers

These burgers are, hands down, fantastic! Especially for those with gardens or even family members with heart or cholesterol issues.

Ingredients
A tablespoon or two milk (to help bind)
1/2 cup shredded carrots
1/4 cup finely minced scallions or onions
1/4 cup shredded zucchini
1/4 cup bread crumbs
1/4 teaspoon Italian seasoning
salt and pepper to taste
16 ounces ground chicken or turkey
4 or more whole grain burger buns
lettuce leaves
tomato slices
curried mustard (easy to make with mustard mixed with curry powder)

Process

1. In a large bowl, mix milk with carrots onions, zucchini, bread crumbs, and all seasonings. Add ground meat and mix well.
   
2. Divide meat into patties - shaping each portion to be 1/2 inch thick patty or so. if they do not bind well, add more bread crumbs.
   
3. Grill patties as you would any other burger, using a temperature or "sight test" to check if they are done.
   
4. Serve on buns with lettuce, tomato, and curry mustard. And if you are me, add a slice of cheese!
   

Cold Rasberry Soup

There is nothing better than fresh raspberries picked straight from the vine on a July afternoon. We have intentionally let our raspberries and blackberry bushes grow wild around our property so that we can have our own home grown fruits to browse, eat and save for the winter. This year could be a bumper crop because of our fine pruning and thinning of the underbrush.

Ingredients
2 pounds fresh (or frozen if need be) raspberries
1 pint sour cream
2 cups orange juice
1/2 teaspoon cinnamon
1 cup sugar

Process

1. Combine all ingredients and puree.
   
2. Strain.
   
3. Chill.
   
4. Pour into cups or bowls and enjoy! YUM! (you could even garnish with a dollop of freshly whipped cream)
   

Radish Greens Soup

I have just planted my second crop of radishes, and discovered this recipe is a wonderful way to make those radishes entirely sustainable in the kitchen.

Ingredients
1/2 a stick of butter or more
Coarsely chopped greens from 4 large bunches of radishes
1 sweet onion, finely diced.
4 cups chicken or vegetable stock
salt and pepper to taste
dollop of sour cream
sliced radishes for garnish

Process

1. In a large saucepan, melt butter over medium heat.
   
2. Add onions and saute.
   
3. Add radish greens and lightly cook until wilted.
   
4. Add stock, and bring to a boil.
   
5. Simmer until tender (about 10 to 15 minutes)
6. In batches, puree in blender (this could take several batches)
7. Reheat soup in sauce pan. Season to taste.
   
8. To serve, ladle into bowls and garnish with a dollop of sour cream and a sliced radish or two.
   

Cacik

Cacik is the Turkish alternative to Tzatziki, but it is even better for you. I origionally found this version at Whole Foods Market, but improved it according to my own tastes. It is loaded with lots of green vegetables. This dip is a delightful summer treat, particularly for those home gardeners that have lots of green vegetables ready to harvest.

Ingredients
1 bunch scallions (white and light green parts)
1 cup broccoli
1 cup spinach (steamed)
generous amounts of fresh dill
1/4 cup fresh mint
2 Tablespoons EVOO
3 cups Greek Yogurt
1 clove garlic, minced
Juice of a lemon
Salt and Pepper to taste

Process

1. Finely chop first 5 ingredients in a food processor. While on pulse, drizzle in the olive oil.
   
2. In a separate bowl, mix prepared garlic, and lemon juice and stir well to combine. Stir in yogurt and season with salt and pepper.
   
3. Combine the yogurt with the greens and season according to taste.
   
4. Serve with cru-de-te

* depending on what is in your garden, or the season, other greens can be used from Chard to kale or even Brussel sprout leaves.

Marinated Bucheron

I figured that it was time for the to delve into my long ignored pile of summer recipes. This brain child of mine is one of my favorite cheese recipes that was created many summers ago, although I think some credit is due to my friend Jen. Bucheron is a delectable semi-firm goat cheese. The center is dense, while the section near the rind is almost creamy and can be gooey at room temperature, this latter description being what we are after when marinating it. There is no exact science on the timing in this recipe, but the longer it sits, the gooier and more marinated it will become.

Ingredients
1 inch thick slice of Bucheron (it comes in wheel shaped slices)
Red wine vinegar
Fresh Tarragon
Fresh thyme
Fresh Marjoram
Water crackers

Process

1. Place Bucheron on a lipped plate on the counter and let warm for 15 minutes.
   
2. Pour a little vinegar over the Bucheron and let sit again.
   
3. Chop your fresh herbs and sprinkle over Bucheron.
   
4. Pour a little more vinegar over the top.
   
5. Every 15 minutes or so, "baste" the cheese by spooning contents of the dish back over the top of the cheese. If you feel it needs a little more vinegar, don't hold back!
   
6. The cheese will become softer and almost more translucent as it marinates. You may even choose to flip the cheese over to marinate the other side as well. If you do this, please add more chopped herbs to the newly surfaced side.
   
7. Continue to marinate until ready to serve.
   
8. Serve with plain water crackers and enjoy!
   

Hello Dollies

I recently requested this recipe from my sister Mush so I could make it for a festival we go to every summer. It is easy to make and stores easily without refrigeration! Delicious and fattening, it is hard to turn these yummy desserts down!

Ingredients
1/4c butter
1c Graham cracker crumbs
1c chopped nuts
1c semi sweet chocolate morsels (I also add butterscotch morsels)
1c flaked coconut
1can (14 1/2 oz) sweetened condensed milk

Directions

• Preheat oven to 350 degrees.
• Melt butter in 9" square pan
• Sprinkle crumbs,nuts,morsels, and coconut over butter in layers.
• Pour milk over the top. Do not stir.
  
• Bake in oven at 350 for 30-35 min.
• When cool, cut into squares and enjoy!
  

Makes 3 dozen.

Radish Dressing

This recipe began as a need to use up my radishes, my carrot row markers, that come to age quickly and suddenly inundate my late spring garden with roots ready to harvest. Spicy as they are, my plan was to create a salsa or a relish, but I ended up making the most wonderful and sustainable Spicy Salad (recipe to follow), and consider this recipe to be the dressing.

Ingredients
12 Radishes, quartered and then thinly sliced
1/4 cup Raspberry Vinegar
1/2 cup olive oil (or more to taste)
1 to 2 Tablespoons lemon juice
A couple pinches of salt
1 teaspoon oregano
( I bet mint might work REALLY well too! Just might try it this weekend!)

Process

1. Pare radishes, and the cut into quarters.
   
2. Into a medium water tight container (trust me, use a lidded Tupperware or it's like), cut 1/4 radishes into thin slices.
   
3. Combine remaining ingredients and stir. Put the cap on and shake. Put it in the refrigerator and walk away. Come back and stir it, recover and chill some more. You get the drift, let it marinate and agitate it often. You will use this later over and awesome sustainable salad mixture.
   

Simple Fried Chicken

Ingredients
4 rinsed, boneless, skinless, thinly-filleted chicken breasts

3 eggs, scrambled in their own bowl

2 cups Panko flakes, and a bread pan, tossed with:
1 T Basil
1 T Oregano
a generous pinch of salt

olive oil, enough to cover 1/4" of pan of choice

Process

1. Prepare chicken according to directions and set aside on a plate.
2. Heat oil in pan you will fry chicken in. Oil is ready when, small amount of water flicked off finger, sizzles into pan.
   
3. Submerge one chicken piece in egg mixture.
   
4. Drip off and then dredge into Panko mixture.
   
5. Drop chicken piece flat side down into hot oil pan.
   
6. Fry, flipping once, until finished. Keep warm in oven if you need to fry a second batch.
7. Serve with a side salad, or a garnish of Ranch Dressing.
   

*Also very good as a "Second Day Salad" (recipe to follow).

Super Easy Fish Tacos

I made this tonight - great for the kids, healthier choice than fish sticks with tartar, and made a wonderful salad when I omitted the wrap for myself.

Ingredients
Frozen fish sticks
1 small (10 oz.) bag thin cut cabbage/coleslaw mix
3 + tablespoons Mayo
1 tablespoon lime juice
Fresh salsa like Sisters Salsa
Small tortillas or soft taco wraps

Process
1. Cook fish sticks according to directions.
2. In a medium bowl, combine mayo and lime juice. Toss in coleslaw and mix. You may need to add more mayo and lime juice, but not too much as it is not to be the wet consistency of coleslaw.
3. In wraps or in a bowl if you want to omit the wrap, place some of the cabbage mix.
4. Next place cubes of fish sticks.
5. Dab a bit of salsa on top.
Wrap it up and eat it.

Yum!

Pork Schnitzel (Milanese)

My sister Mush just sent me this recipe.

The 2 cups of oil called for in this recipe may seem like a lot, but they're necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a Dutch oven is essential. (When Dick cooks this, he uses a deep pan and cooks a few at a time). In lieu of an instant-read thermometer to gauge the oil's temperature, place a fresh (not dry) bread cube in the oil and start heating. When the bread is deep golden brown, the oil is ready. (It's really fool proof!)

Ingredients:

7 large slices high-quality white sandwich bread, crusts removed, cut into 3/4 inch cubes (about 4 cups)

1/2 cup unbleached all-purpose flour

2 large eggs

2 cups plus 1 tablespoon vegetable oil (we use canola oil because it's a little lighter)

1 pork tenderloin (1 1/4 pounds) trimmed of fat and silver skin and cut on angle into 4 equal pieces (Veal or chicken cutlets can be used as well)

S and P

1 lemon cut into wedges (not necessarily needed if making Milanese)

2 tablespoons fresh parsley leaves (also not needed if making Milanese)

If making Milanese (like we do) you will also need

Baby Arugula

Red Onion

Sweet cherry or grape tomatoes

(lemon if desired)

Process:

1. Place bread cubes on large microwave-safe plate and nuke on high for 4 minutes, stirring well halfway through cooking time. Microwave on medium until bread is dry and few pieces start to lightly brown, 3-5 minutes longer stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 c crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork (veal or chicken) between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with S and P. Working with one cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with breadcrumbs, pressing on crumbs to adhere. Let coating dry 5 minutes.

3. Heat remaining 2 cups oil over medium-high heat. When hot, lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1-2 minutes per side. Transfer cutlets to paper towel lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately

4. To make Milanese style, top cutlets with arugula, red onion, and cherry tomatoes which has already been tossed with extra virgin olive oil. (Sometimes Dick will drizzle a little balsamic vinegar or lemon on His. I like mine a little plainer.)

Mmmmmm, mmmmmm, good! (And healthy to boot!)

Pioneer Woman's Recipe Index

I am in love with Pioneer Woman. OK, since I have never met her, guess I am in love with her unending wit, scrumptious recipes (many of which I use and some I have posted on my own blog), and most recently her Smartypants quizzes. It occurred to me today, after she posted her Lemon Baked Pasta recipe which I am making tomorrow, that I would give her a shout out (as if there is someone who doesn't know of her already) and post her Recipe Index here, so that all can access it at any time. Please go browse the wonders recipes that she beholds, it is well worth the visit. Your taste buds will tingle, your waist will expand, and your heart will thump (maybe a bit closer to it's end!) because of all the butter! And if you get a chance, go give her blog a look see - you'll love it! http://thepioneerwoman.com

Ricotta Salata

This was the other cheese recipe from the Portland Press Herald Article

Ingredients
1 1/2 to 2 pounds ricotta
1 tablespoon kosher salt (if using store-bought ricotta)

Process

1. Wrap ricotta in cheesecloth and tie ends together. Hang over a bowl for 20 to 30 minutes to allow whey to drain off.
   
2. Place on a plate or in a bowl and put a weight, such as a large can, on the cheese. Refrigerate for three days, or until the ricotta is very firm.
3. Preheat oven to 200 degrees.
   
4. Line a baking pan with parchment. Unwrap the cheese and place it on the parchment paper.
   
5. Bake for 6 hours, or until the cheese is firm and dry.
6. Cool completely and then wrap in plastic. Refrigerate for up to three weeks.
   

Use as you might other hard Italian cheeses such as Romano or Parmesan Reggiano.

Home Made Ricotta

WHOLE MILK RICOTTA

This recipe was just published in the Portland Press Herald.

Ingredients
1 gallon whole milk, pasteurized or raw
1 teaspoon citric acid
1 teaspoon salt

Process

1. In a large stockpot, combine milk, acid and salt.
   
2. Heat to 185 to 195 degrees, stirring often. Do not boil.
3. As soon as the curds and whey separate, turn off the heat. The whey should look somewhat clear rather than milky.
   
4. Let sit for 10 minutes.
   
5. Line a colander with cheese cloth and place in a large bowl.
6. Ladle the curds into the cloth. Tie the corners of the cloth together and hang for 20 to 30 minutes. You can hang the cloth from a knob on a kitchen cabinet or use a wooden spoon through the knot to hang over a deep container.
7. Eat immediately or refrigerate for up to two weeks.

Makes 3 to 4 cups (11/2 to 2 pounds).

Lunchopolis Recipes

I am working on my other blog today, writing about the Garbage Free Lunch Boxes I found from Lunchopolis, and I found their link to some Family friendly recipes.

For your own PDF of healthy and eco-friendly recipes, click here Lunchopolis Lunches

Ham and Rice Croquettes

I found this yummy recipe (for using leftover ham) in this month's Gourmet. I tinkered with the proportions - actually I pretty much ignored them. I doubled up on the cheese (of course) and used both white and wild rice! We are serving them with a side of our favorite whole grain mustard and some leftover creamed onions. My favorite part, is the the kids commented on how great the house smells and these cakes will fit perfectly into their lunch boxes! Cheers to leftovers!

Ham and Rice Croquettes
Ingredients

• 2 cups cooked white rice, cooled
• 3/4 cup finely chopped cooked ham (about 1/4 pound)
• 1/3 cup grated Parmesan
• 2 large eggs, divided - and lightly beaten
  
• 1/2 cup plain dry bread crumbs
• About 3 cups vegetable oil
• Equipment: a deep-fat thermometer

Preparation

1. In a large bowl, stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper.
   
2. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
3. Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat.
   
4. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes.
   
5. Lightly coat cake with egg, then with bread crumbs.
   
6. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

Haroset

I am a little late this year, but oh well, here's the yummiest part of passover. Well that's my opinion, from good ole WASPy me!
Haroset, or Charoset is a dish served during Passover. Charoset in Hebrew means clay, and the dish's color and texture symbolizes the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt.

There are many recipes for Charoset. A typical recipe would include nuts, apples, cinnamon, and sweet wine. Honey is used as a sweetener and binder: the mixture is not cooked. Variations for this recipe do exist that may include raisins or other ingredients native to the Middle East such as figs or dates. In Egypt, it is made only of dates, raisins, walnuts, cinnamon and sweet wine. In Greece and Turkey, it consists of apples, dates, chopped almonds and wine. In Iraq and Central Asia it sometimes consists of grape jelly. In Italy, it can include chestnuts. In Spanish and Portuguese communities of the New World, such as Surinam, it may include coconut.

I intended to put this recipe up a week in advance of Passover, but life got in the way of any blogging I was to do. I received this recipe from my friend Arona who I used to teach with in Connecticut. This recipe is tasty and healthy and loved by the entire family. I tend to use pecans in place of the traditional walnuts only because of personal preference.

Ingredients
1 apple - cored
1 cup nuts (walnuts or pecans) (whole or ground)
1/2 teaspoon cinnamon
2 teaspoons honey
2 Tablespoons red wine

Process (there are 2 methods)

1. Combine whole ingredients in food processor and pulse until combined. OR
   
2. If using ground nuts - the alternative method would be to chop or grate apple coarsely and mix with rest of ingredients. Add wine and blend thoroughly.
   

Roast Pork Tenderloin with Carrots

I made this Everyday Food recipe last night with a few changes. I used two pork tenderloins instead of one loin roast, and I also replaced the wine with chicken stock. The original recipe can be found through the link below.

Roast Pork Loin with Carrots and Mustard Gravy

Ingredients

Serves 4

• 2 pounds carrots, peeled and halved lengthwise if large
• 1/2 pound shallots, peeled and halved if large
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 pork tenderloins
  
• 3/4 cup chicken stock
  
• 2 tablespoons all-purpose flour
• 2 tablespoons grainy mustard

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add stock, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Chicken with Artichokes

This was a yummy dinner I cooked this week. I found the recipe in Every Day Food, but made some changes. I added capers and artichokes, and then omitted the angel hair option because I am avoiding starch at night. The link below will take you to the original recipe. Easy, yummy, healthy and Mediterranean - my favorites!

Chicken with Artichokes and Angel Hair
Ingredients

Serves 4

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 2 cans (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 4 tablespoons rinsed and drained capers

Directions

1. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
   
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
   
3. Plate the chicken, and serve with artichokes over the top. Enjoy!
   

My Favorite Sugar Cookie recipe

This cookie dough is sinful, and better yet it is enough to make about 8 sheets of cookies. This easy to follow recipe is also easy to cut in half in order to show sympathy on your arteries, teeth and waistline!

Ingredients
I pound butter - room temperature
2 cups sugar
2 eggs
2 Tablespoons vanilla extract (pure is best)
1 teaspoon salt
5 cups all purpose flour

Process

1. In an electric mixer fitted with the paddle blade, combine the sugar and butter on high speed until fluffy.
   
2. Add eggs, vanilla, and salt and mix on medium until combined.
   
3. Turn mixer to low, and slowly add flour in batches mixing until combined (it will be a bit stiff).
4. Remove dough from bowl, and divide into four balls.
   
5. Place each ball on plastic wrap, flatten into discs, completely wrap in plastic wrap and refrigerate until ready to use (at least 30 minutes - but it lasts up to 2 weeks).
6. When ready to use let the dough warm a bit on the counter. Preheat the oven to 350 degrees.
   
7. On a well floured surface, roll out dough until about 1/8 of an inch thick.
   
8. Cut out cookies with cutter of choice, place on an un-greased baking sheet, and decorate as desired.
   
9. Bake until golden brown - about 10 to 15 minutes.
   

Swedish Glog

Glog is a mulled wine. This adult winter warmer comes straight from Lincoln, Maine and is written on one of Baba's recipe cards.

Ingredients
1 pint burgundy or claret
1 pint sherry
1/2 pint brandy
2 Tablespoons bitters
3/4 cup sugar
raisins
unsalted almonds

Process

1. Place all ingredients, except nuts and raisins, in a cookpot.
   
2. Place over medium heat and bring to a simmer.
   
3. In cup, put one raisin and one almond and fill with glog.
   
4. Serve with thin bread and butter sandwiches or a simple cookie.
   

Twigger's Cold Weather Cure

HiHo's cousin, who share's the same first name as I, is known as Twigger. Clearly my family has a penchant for uncanny nicknames. On this cold February day, this recipe fits in perfectly!
Twigger's Cold Weather Cure
Ingredients
32 ounces cranberry juice
16 ounces pineapple juice
1 teaspoon allspice
1 teaspoon cloves
dash of nutmeg
1 3" stick of cinnamon

Process

1. Combine all ingredients and bring to a boil.
   
2. Reduce heat, cover and simmer until ready to serve.
   
3. Strain into mugs and enjoy! Bottoms up!
   

Smoked-Salmon Stuffed Eggs

Posting this recipe today makes me smile, because last week I gave my 10-year old son a cooking lesson: how to hard boil eggs!

Ingredients
6 hard-boiled eggs, shelled and cut in half lengthwise
6 ounces smoked salmon finely chopped
2 Tablespoons lemon juice
1 Tablespoon grated onion
1/8 teaspoon ground pepper
2 Tablespoons mayonnaise
capers and green scallion for garnish.

Process

1. Remove yolks from the eggs, place yolks in bowl and mash well.
   
2. Add the remaining ingredients (not capers and scallions) and mix well.
   
3. Use this mixture to stuff egg white halves, mounding the mixture into the shape of an egg.
   
4. Garnish with capers and scallion flowers.
   
5. Chill well before serving.
   

Aunt Joan's Olive Cheese Puffs

I had an Aunt that I never met but am happy to see that Hi-Ho had a recipe from her. So in honor of another woman who remains only in memory, here are my Aunt Joan's Olive Cheese Puffs.

Ingredients
24 medium sized stuffed green olives
1 cup  natural sharp cheddar cheese, grated (HiHo wrote in "Hay Days Cotswald)
1/4 cup soft butter or margarine
1/2 cup sifted all purpose flour
1/4 teaspoon salt
1/2 teaspoon paprika
cayenne
dash of Worcestershire

Directions

1. 4 or 5 hours ahead, blend cheese with butter. Stir in flour, salt, and paprika, mixing well. Mold 1 teaspoon of the dough around each olive, covering it completely. Arrange on un-greased baking sheet and refrigerate.
2.  30 minutes before serving, preheat oven 400 degrees.
3. Bake puffs for 10 to 15 minutes, and serve warm or cold.

Pate Mold

While the notion of pate makes me cringe, I know that many people out there love it. I have already blogged Baba's pate recipe . HiHo also left a note that 2 of her favorite pate recipes were p. 56 of Fannie Farmer, and p. 34 of December 1963 edition of Gourmet. This recipe however is special for me to blog, particularly today, because it came from Aunt Julie - a dear chum of HiHo's from her days at MPS, but Aunt Julie was also my brother's God mother. So in memory of another dear woman, here is Julie's pate recipe.

Ingredients
2 cans Sell's Liver Pate
1 rectangle Philadelphia Cream Cheese with chives
1/2 box Knox Gelatin
2/3 can Campbell's consomme
bit of brandy
minces scallions (added by HiHo)

Process

1. Chill one mold
2. Melt consomme and gelatin over low flame, until gelatin is dissolved.
3. Pour into cold mold and put into icebox until set.
   
4. Mix together cream cheese, liver paste, scallions and a dash of brandy, and chill.
   
5. 1/2 hour later, spread this on top of set gelatin and leave over night in icebox.
   
6. To un-mold us a HOT dish towel. Serve on platter with crackers.
   

The Spencers' Pecan Hors D'oeuvres

Ingredients
1 Tablespoon butter
Pecans
Salt

Process

1. Preheat oven to 300 degrees
   
2. Melt butter in cookie tray.
   
3. Spread pecans one layer think and salt lightly.
   
4. Toast in oven for 20 to 25 minutes, turning occasionally.
   
5. Let cool and keep in jars or tins for weeks.
   

Aggie's Hors d'oeuvres

Aggie is my Godmother, and all this recipe is is a list of ingredients written in HiHo's unique handwriting. Without proportions, I make this in a food processor, season to taste, and then served with crackers like a pate or chicken salad.

Ingredients
ground chicken
mayonnaise
coriander
cumin
salt and pepper
ginger
garlic (1 small)
onion (1 small)

Bagna Calda

Translated from Italian, Bagna Calda means hot bath.
This appetizer card had both HiHo and Dad's handwriting on it, and neither of them spelled it correctly. Distinctly at the top, in red felt tip ink, HiHo wrote "Fabulous appetizer". Dad went on to write, "oil and garlic with anchovies when hot". Mom added, "Served cold on sweet red peppers". She then noted, in her notorious way, "C.C. paper back p, 127" and "C.C. International, p.372", so this recipe can be found in 2 of Craig Claiborne's cookbooks. But the one pictured here I can clearly remember Mom using.

In the mean time, here's a recipe I found at Cooks.com.
Bagna Calda

BAGNA CALDA

1/2 c. butter 1/2 c. olive oil 10 anchovy fillets 1 can boneless sardines 6 garlic cloves, mashed 1/2 tsp. fresh ground pepper Heat the olive oil in a small saute pan, add the butter, anchovies, garlic and sardines. Simmer together 10 minutes, mashing ingredients into oil - butter with a fork. Serve with cut vegetables as a dip, such as artichokes, tomatoes with basil, or spread on Italian bread and sprinkle with Parmesan cheese just before grilling.

HiHo's Hors d'Oeuvres

Today I have decided to throw order out the window, go back in time, and post recipes from HiHo's recipe box.

Why would I do something so non-linear on a day like today?

Because today is a day like no other, a day I mark time with, a day that 10 years ago changed our family life irreversibly, when HiHo died suddenly and unexpectedly.

Today I am wishing her, and my brother, sister, and father; peace and happiness with music, flowers, and good home cooking!

One thing HiHo was notorious for was keeping track of what she served her guests. Every dinner party she even had was documented, with a list of the guests and what she served. She had notations written on the cards about where the recipes were found. The difficult part has been the detective work it took to figure out what cookbook or chef, for example, C.C. stood for. Better yet, many of her recipes were ideas written out on a recipe card and added to over time, so that there are no ingredients, proportions or instructions, just a written out idea of what she had in mind. So now I present to you, some of these ideas a card simply listed as Hors d'Oeuvres.

Hors d'Oeuvres

• Smoked salmon wrapped around cucumber
• Hearts of palm marinated in salad dressing
• Smoked Oyster in top of slit cherry tomato
• Pickled carrots
• Chopped and sauteed mushroom sandwiches - extra thin bread, only butter, no mayo.
  
• Roasted pecans
• Pickled watermelon rind, wrapped in bacon, and broiled.
• Cream cheese with chutney or sweet/sour mustard
• Endive with pate dip.

Creamed Squash

The recipe was an absolute wonderful find from SP's family. I am thinking this recipe came from Trudy, and we ate it at Great Uncle Julius's 95th birthday party. I had raved about it when eating it, and a few months later, Trudy brought this recipe to Barby so I could have it. It is wonderful!

Ingredients
1/4 pound lard
2 good size onion
1.5 Tablespoons paprika
6 to 7 medium sized yellow squash, grated
5 tablespoons vinegar
2 teaspoons salt
1 cup flour
1/2 pint cream
1/4 cup milk

Process

1. In deep saucepan, fry onions in lard until golden brown.
   
2. Added grated squash to onions.
   
3. Fill pot with enough water to cover squash.
4. Stir in vinegar and salt.
5. Bring to a boil.
   
6. Turn heat down to a simmer and let cook for about 45 minutes.
   
7. In separate bowl, combine flour and cream, whisking out lumps.
   
8. Pour into squash and stir well.
   
9. Add milk for texture.
   
10. Add pepper to taste.
11. Cover pot and let heat until ready to serve.
    

Amazing Corn Pudding

This recipe was given to me, at my bridal shower, but the mother of two of my bridesmaids. I grew up with her two daughters and was constantly at their house playing People Town. Food there was always a treat - those foods forbidden in my house like Spaghettios, Hawaiian Punch, or even sour dough rolls smothered in butter. Anyway, this simple and yummy side dish was enjoyed by all at my shower!

Ingredients
4 eggs
1 16 ounce container sour cream
2 sticks butter, melted
1 16-ounce can regular corn, drained
1 16-ounce can creamed corn
2 boxes Jiffy Cornbread mix
1 teaspoon salt

Process

1. Preheat oven to 350 degrees.
   
2. Grease a 9 x 13 inch baking pan or large round casserole dish.
   
3. In a large mixing bowl, beat the eggs with the sour cream and blend well.
   
4. Add melted butter and blend well again.
   
5. Stir drained corn into the egg mixture. Stir in the creamed corn.
   
6. Add salt and corn bread mix and stir well.
   
7. Pour into prepared pan and bake for 30 to 45 minutes or until it is no longer jiggly.
   

Apple Sweet potato Mash

As my first side dish in my recipe box, I begin with this yummy, comfy, side dish. I sometimes garnish this recipe with other things, spiced whipped cream or even candied apple slices, but it is also a dish that can stand alone it's so good!

Ingredients
3 to 4 pounds sweet potatoes
4 Tablespoons softened butter
3 Tablespoons cream
1 cup applesauce, preferably homemade
2 teaspoons freshly grated ginger
4 tablespoons sugar
salt and pepper to taste

Process

1. Preheat oven 375.
   
2. Pierce potatoes with a fork and place on baking sheet. Bake for 30 minutes to an hour or until tender when pierced with fork. Remove from oven and cool.
   
3. Cut open potatoes and scoop flesh into mixer bowl.
   
4. Add cream and butter and beat until smooth.
   
5. Add applesauce and ginger and beat again.
   
6. Season with salt and pepper to taste.
7. Transfer to a casserole dish and put in oven until heated through.
   

Chocolate fondue

This recipe is awesome! Please maintain a low heat so that you do not scald or even burn the chocolate. Too much heat will ruin it, whether on or off the stove.

Ingredients
1/2 cup heavy dream
8 ounces semisweet chocolate, finely chopped in food processor
1 teaspoon vanilla extract
1 pound cake cut into 1 inch pieces
2 pints strawberries; rinsed, trimmed and cut in halves or quarters

Process

1. In a small saucepan over medium-low heat, warm the steam until steam begins to rise.
   
2. Remove from heat and add the chocolate and stir until melted, smooth and creamy.
   
3. Add the vanilla and stir until blended. Sometimes I will put it back over medium heat if I think it needs a little extra umph.
   
4. Pour the chocolate sauce into your fondue pot and put over heat as directed.
   
5. Serve with pound cake and strawberries on individual fondue forks for dipping.
   

Erin's Best Meatloaf Ever

Ingredients
1 large onion finely chopped
1/4 cup Light Italian dressing ( we like Newman's Own)
2 pounds lean ground beef
3/4 cup ketchup, divided into 1/4 cup and 1/2 cup (we use organic so that there is no HFCS in it)
1 package Stove Top stuffing mix for chicken
1 cup water
2 egg whites

Process

1. Preheat oven to 375 degrees.
   
2. In skillet over medium heat, saute onions in Italian dressing, stirring frequently, until golden brown.
   
3. Remove from heat and cool slightly.
   
4. In large bowl, combine meat, 1/4 cup ketchup, stuffing, water, egg whites, and onions and stir to mix well.
   
5. Place mixture in a 13 x 9 inch baking dish, pushing into loaf pan to level.
   
6. Spread remaining 1/2 cup ketchup on top of loaf.
   
7. Bake 55 minutes to an hour or until cooked through to an internal temperature of 160 degrees Fahrenheit.
   

Hot and sweet Chicken

Here's a New England twist on Buffalo chicken, and can be used as a meal or a snack food.

Ingredients
2 Tablespoons butter
2 Tablespoons Tabasco
1 Tablespoon Worcestershire sauce
2 tablespoons Maple syrup
1/2 cup flour
2 teaspoons cayenne
1 teaspoons sugar
1 to 2 pound boneless skinless chicken, cut into strips
1 cup vegetable oil
celery
blue cheese or ranch dressing

Process

1. To make sauce, in a saucepan over medium heat, melt butter and whisk in Tabasco, Worcestershire, and maple syrup. Remove from heat and set aside.
2. In bowl, combine flour, cayenne, and sugar until blended.
3. Add chicken to flour and toss until coated.
4. Add oil to a skillet and hear over medium high heat.
5. When hot, fry chicken. Add chicken gradually, being sure to shake off excess flour.
6. Fry chicken in a few batches, being sure they are cooked through.
7. Remove strips and "dry" on paper towel lined plate.
8. When finished, place all strips in a mixing bowls and drizzle sauce over them. Toss strips to coat.
9. Serve on a platter and serve with choice or dressing and celery sticks.
10. Place finished strips on

Tuna Casserole

One of my first culinary memories as a newlywed was a chilly damp autumn afternoon in Connecticut knowing SP was returning home from a long day in the woods. I wanted to make a cozy warm comfort food and struck out to make my first ever tuna casserole. Unknown to me, Shane didn't like tuna casserole - why he had it too many times as a kid. I never got it, and tuna being one of the few sea foods I like, had a craving. So... I created something good. I think I make it different every time, as shown in my crock pot version of this dish, but this one is oven baked and yummy.

Ingredients
3 cups egg noodles, cooked according to direction
2 cans tuna, drained and flaked
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup sour cream
1/2 cup mayo
2 teaspoons prepared mustard
1 tablespoon relish or else 2 T chopped dill pickles
salt and pepper to taste
1 cup + shredded cheese of choice

Process

1. Preheat oven to 350 degrees. Grease a 2 quart + casserole dish.
   
2. In a large bowl, combine noodles, tuna, celery, and onions.
   
3. Blend in the sour cream, mayo, mustard, and seasonings.
   
4. Add half of the cheese and stir until combined.
   
5. Pour into casserole dish and top with remaining cheese.
   
6. bake for 30 minutes or until hot and bubbly.
   
7. Serve with side salad.
   

Mediterranean Bulgar Salad

This is a recipe was in this months Everyday Food. I have tinkered with it, exchanging some ingredients for others and modifying the proportions so that it can serve our family of five. We prefer different ingredients as well as cheese crumbles instead of bigger globs of cheese.

Ingredients
1 cup Bulgar, cooked according to directions on box
salt and pepper
1 package grape tomatoes, halved
1 small package cilantro, diced
1 shallot, diced
4 tablespoons red wine vinegar
6 tablespoons olive oil
I package crumbled goat or Feta cheese

Process

1. Place cooked Bulgar in bowl.
   
2. Add next 4 ingredients and stir to mix thoroughly.
   
3. Combine oil and vinegar in small bowl and slowly drizzle over Bulgar mixture.
   
4. Stir thoroughly to combine.
   
5. Serve as a side salad with crumbled cheese over the top.
   

King Ranch Casserole

This was another recipe given to me at my bridal shower. What I like about it's name is the fact that the folks who gave it to me used to live in a castle - literally! It turns out that this is a pretty well known recipe. The only difference, is that my recipe says to double the cheese on top.

Ingredients
1 medium onion, chopped
2 stalks celery, chopped
1 Tablespoon butter
4 chicken breasts, skinned and boned and cut into cubes
corn tortillas, cut into thirds
1 10.5 ounce can cream of chicken soup
1 14.5 ounce can stewed tomatoes
2 cans chopped green chilies (or to taste)
1 cup shredded cheddar
sour cream dollops

Process

1. Melt butter in skillet and saute onion and celery until soft.
2. Add the prepared chicken breasts and cook until chicken is done. (note you can boil or saute chicken in advance)
3. Line a 9x6x2 inch casserole dish with tortilla strips.
4. Add the mixture from skillet on top.
5. Now spread undiluted cream of chicken soup on top.
6. You may add a couple of dollops of sour cream if you wish.
7. Cover with another layer of tortilla strips
8. Combine green chilies and stewed tomatoes in bowl and spread on top of tortilla layer.
9. Cover thoroughly with shredded cheddar cheese.
10. Make at 350 for an hour or until bubbles appear.
11. If you choose double the cheese on top.
12. Serves 6, with dollop of sour cream on top.

Barby's Lemon Broccoli Chicken

My mother in law is awesome, incredibly helpful, amazing with the kids, a retired nurse and a lactation consultant all wrapped up into one amazing Mom. She originally gave me this recipe during my bridal shower, but the best story I have of it came a couple of years later, after the birth of our daughter, the Pickle in the Middle. Barby made this dish one of the first nights I was home and it is probably the reason I quickly discovered that dear daughter had colic! Yummy in the tummy, but not necessarily tummy friendly for a nursing infant! :)

Ingredients
1 Tablespoon vegetable oil
2 whole chicken breasts; split, skinned and boned
1 can cream of broccoli soup
1/4 cup milk
2 Teaspoons lemon juice
1/8 teaspoon pepper
4 thin lemon slices
1 package frozen broccoli, cooked according to directions.

Process

1. In a skillet, heat the oil.
2. Cook the chicken in oil until browned on both sides.
3. Spoon off fat.
4. Combine soup and milk, stir in lemon juice and pepper.
5. Pour over chicken.
6. Top each chicken piece with lemon slice.
7. Reduce heat to low.
8. Cover and simmer 5 minutes, or until chicken is fork tender, stirring occasionally.
9. Serve with broccoli on top.

German Pancake

SP is descended from the Pandl's that own a family restaurant in Whitefish Bay Wisconsin. My mother in law shares many stories about helping out in the kitchen with her mother, Grandma Helen. Among the things they are famous for is the German Pancake that I was fortunate enough to eat when Grandma Helen made them for me back in the 1990's. Now I can not claim that this is the same recipe from the restaurant, but it is the recipe that Grandma Helen made for me and then wrote out for my safe keeping. Depending on what you serve the German pancake with, it can be served for breakfast, lunch or dinner.

Ingredients (to make one pancake)
1/2 cup all purpose flour
1/2 cup milk
4 eggs
pinch of salt
1 Tablespoon butter
1 Tablespoon oil

Process

1. Preheat oven to 425 degrees
2. Mix the first four ingredients into a smooth batter
3. Melt butter in pan. Now there are specific German pancake pans. You can use small omelet pans or small cast iron pans.
   
4. Pour batter into pan and fry until golden brown, checking with spatula to be sure it doesn't stick.
   
5. Turn with spatula, completely over.
   
6. Make about 4 criss-cross cuts on surface with spatula.
   
7. Put in over and back for about 12 minutes. Pancake begins to rise after about 7 to 8 minutes.
   
8. When done, remove from pan immediately. Choose what you want to serve it with: butter, maple syrup, powdered sugar, jelly, sweetened cottage cheese, bacon - anything YOU want that suits the meal!
   

Zeppole

I found myself with some left over pizza dough this weekend and asked friends, through my Facebook status, for creative ways to use the dough. On chef friend of mine Christophe reminded me about Zeppole. Zeppole is basically any fried yeasted dough and it is the yummiest sugary dessert treat ever to hit Italy or my tummy!

Ingredients
Pizza dough
oil for frying
powdered sugar

Process

1. Shape dough into small balls or knots.
2. Fry in your favorite frying oil. We use Canola
3. Remove when thoroughly golden.
4. Place cooked dough in a paper bag, douse with powdered sugar, and seal bag.
5. Shake shake shake, dump out and eat!

Play Dough

My kids are now old enough to help with various kitchen projects and enjoy helping me cook. Today I will made play dough, so here is a fun kitchen recipe for use with the kids.
Ingredients
2 cups flour
2 cups water
4 teaspoons cream of tartar
2 Tablespoons oil
1/3 cup salt
optional ingredients: food coloring, spices, sparkles, or even coffee grinds.

Process

1. Combine first five ingredients in a saucepan and heat over medium heat.
2. Stir to avoid sticking.
3. Add desired optional ingredients.
4. Continue stirring as it starts to take shape in the pot. This could take some time since some of the liquid needs to evaporate. Just keep stirring.
5. When the consistency of play dough, remove from pot, shape, and allow to chill thoroughly before using.
6. Store in airtight container or a plastic bag.
   

Homemade Baby Wipes

I just put this recipe up on my sustainability blog, but since it is a recipe, I probably should add it to this blog as well since I have a few other "odd ball" recipes waiting in the eaves.

http://sustainablemaine.blogspot.com/2009/02/homemade-baby-wipes.html

Homemade Baby Wipes

Ingredients
1 3-quart lidded plastic container (like Rubbermaid or Tupperware)
1 roll of paper towels
1 Tablespoon any baby shampoo
2 Tablespoons any baby oil
1.5 cups boiling hot water

Process

1. Cut paper towel roll in half. (you will use 1/2 per recipe so reserve second half for next time).


2. Place half of roll, cut side down, in the plastic container. (do not remove cardboard center)


3. In a bowl, combine all ingredients.


4. Slowly poor over 1/2 paper towel roll.


5. Put lid on, and let towels thoroughly absorb liquid.


6. Remove cardboard center and enjoy many happy diaper changes.