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Name: Heath
E-mail address: heath@comcast.net
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Name: Gregory
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Name: Charles
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Name: Kimbree
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Name: Zachary
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Name: Victoria
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Name: Carson
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Name: Regan
E-mail address: regan@telusplanet.net
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Tuesday, September 16th 2008 - 08:28:03 AM
Name: William
E-mail address: william@juno.com
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About Recipe : Old Family Recipe
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Monday, September 8th 2008 - 10:14:44 PM
Name: Autumnkitty
E-mail address: autumnkitty76@aol.com
Recipe Name : Berry Soup
About Recipe : My Own Concoction
Ingredients:1qt. fresh strawberries, hulled
1/3 c ginger ale
1/4 c milk
1/3 c sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
1 c sour cream
Method:Puree strawberries in blender until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla; cover & process until completely blended. Pour into bowl and whisk in sour cream until smooth. Cover & refrigerate until chilled, approx. 2 hours.
Thursday, January 8th 2004 - 07:56:47 AM
Name: Monkee
E-mail address: sheemonkee@aol.com
Recipe Name : Cabernet and Portabello Sauce (goes great with roasts or turkey)
About Recipe : My Own Concoction
Ingredients:1/2-3/4 bottle of a GOOD cabernet sauvingnon (you could use any good dark red wine)

3 cloves of garlic, finely minced

1 minced shallot (or if you can't find a shallot, like heykeith/Ben, get green onions)

3 large portabello mushroom caps, diced

1/4 cup FRESH cranberries (dried cranberries will do[use 1/2 less]--soak them in a few tbsp of the cabernet to reconstitute)

3 tbsp unsalted butter

1-3 tbsp thyme

1-3 tbsp rosemary

1-3 tbsp sage

1/8 tsp cinnamon

(I always try to use fresh herbs, but when i can't, I adjust with ground herbs, and i usually do it to my tastes, you can always err on the side of caution and go with a little bit and work your way up)

** if using for a roast or turkey--use a few tbsp of the drippings as well**
Method:1. Place the butter into sautee pan until melted (medium high, add garlic, shallots/green onions until translucent/caramelized

2. Add cranberries next, sautee until soft

3. Next, add the diced portabellos, sautee until reduced to 1/2 their original size

4. Add the cabernet, and reduce to a simmer.

5. Add herbs, pepper, smidge of salt (more can be added before serving if need be.)

6. Let the liquid reduce by half, and keep an eye on it, it can get kinda tricky at this point. Taste, add more salt and herbs if desired.

7. Serve over roasted turkey, or over a good standing rib roast, and enjoy.
Thursday, January 8th 2004 - 12:31:26 AM
Name: Monkee
E-mail address: sheemonkee@aol.com
Recipe Name : Cabernet and Portabello Sauce (goes great with roasts or turkey)
About Recipe : My Own Concoction
Ingredients:1/2-3/4 bottle of a GOOD cabernet sauvingnon (you could use any good dark red wine)

3 cloves of garlic, finely minced

1 minced shallot (or if you can't find a shallot, like heykeith/Ben, get green onions)

3 large portabello mushroom caps, diced

1/4 cup FRESH cranberries (dried cranberries will do[use 1/2 less]--soak them in a few tbsp of the cabernet to reconstitute)

3 tbsp unsalted butter

1-3 tbsp thyme

1-3 tbsp rosemary

1-3 tbsp sage

1/8 tsp cinnamon

(I always try to use fresh herbs, but when i can't, I adjust with ground herbs, and i usually do it to my tastes, you can always err on the side of caution and go with a little bit and work your way up)

** if using for a roast or turkey--use a few tbsp of the drippings as well**
Method:1. Place the butter into sautee pan until melted (medium high, add garlic, shallots/green onions until translucent/caramelized

2. Add cranberries next, sautee until soft

3. Add the cabernet, and reduce to a simmer

4.
Thursday, January 8th 2004 - 12:26:04 AM
Name: frenchsoap
E-mail address: airmail@charter.net
Recipe Name : Italian Chicken & Tomato Soup
About Recipe : My Own Concoction
Ingredients:1 can Progresso Grilled Chicken Italiano Soup
1 can Del Monte Diced Tomatoes with Garlic and Onion

Method:Dump, heat, eat.

How easy is that? This soup is good, good, good.
Tuesday, January 6th 2004 - 04:52:09 PM
Name: Stephanie
E-mail address: pearlslee@aol.com
Recipe Name : 5 Can Soup
About Recipe : Friend
Ingredients:1 can (15-16 oz.) each of:

Progressive Classic Minestrone Soup
Black beans (or other beans)
White corn
Mixed vegetables
Stewed tomatoes
Method:Do not drain! Mix, heat, & eat. (Simple enough even for me)

Note: 1 cup of soup = 2 Weight Watcher's points
Monday, April 1st 2002 - 10:51:45 AM
Name: kaycee
E-mail address: kaycee@bipolarworld.net
Recipe Name : Italian Wedding Soup
About Recipe : Old Family Recipe
Ingredients:You don't need a wedding for this one!!! My great-grandmother never weighed or measured anything...she just put in what she thought was right...so experiment with the spices

MEAT BALLS
1 pound ground sirloin
1 eggs
1/2 cup dried bread crumbs
garlic (about 1 TBS is what I add)
dried parsley (about 1 TBS or 1/4 cup fresh chopped)
1 tsp oregano
1 TBSP dried basil
(or for a quick version you can use the frozen meatballs... I won't tell)
SOUP
Fill a large pot 3/4 way with water
1 chicken (or you can use about 6 chicken breasts)
6 boulion cubes (only if you insist on removing the skin...because that's where a lot of the flavor is)
2 boxes of frozen spinach unthawed and moisture removed or 6 cups of fresh chopped spinach washed
2 cups finely chopped carrots
1 cup finely chopped celery
small egg noodles of your choice (acinni d'peppi works well or home made ones too)
Paremsan cheese (our favorite is Lacatelle)
Method:MEAT BALLS
mix sirloin, egg, bread crumbs and spices in a large bowl
form into very small meatballs
bake in oven approximately 1/2 hour at 350
SOUP
bring to boil chicken, celery and carrots, cool and chunk chicken
return to boil and add meatballs and noodles boil until noodles tender, (but not mushy!!!)
Add 1 TBS cold water to stop noodles from absorbing more fluid
add spinach just before serving
(NOTE: if you are going to serve the soup on another day, do not add spinach until then, as it will turn your soup GREEN)
Serve with grated Lacatelle or your favorite parmesan cheese


Sunday, March 31st 2002 - 07:18:44 AM
Name: John Haeckel
E-mail address: john_haec@yahoo.com
Recipe Name : Lentil Soup
About Recipe : Adapted Recipe
Ingredients:1 pound dry lentils
1 cup chopped celery
1 cup chopped carrots
1 can diced tomatoes including its sauce
½ medium onion finely chopped
3 gloves garlic crushed and finely chopped

Method:Rinse and clean and sort the lentils. Next place all the ingredients in a one gallon pot bring to a boil and then turn heat down to simmer cover and cook for ½ hour or until all the ingredients are well cooked. Next ladle into a blender and blend until smooth, do this with the entire amount. After blending you should have 8 to 10 cubs of delicious soup. This recipe is rich in Protein and Fiber as well as a good source of Iron.
Sunday, March 17th 2002 - 09:58:59 PM
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