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Sunday, October 2nd, 2011

“Comfort Food” Casserole

an original recipe by Patricia Cummings

Step 1
Peel and cut 6 large carrots into slices.
Cover pan and boil carrots until they are tender.

Step 2
In a large skillet, brown 1 pound of ground chuck hamburger and cook until the meat is well done. Drain in a colander.

Step 3
Slice one large onion. Add a little bit of extra virgin olive oil to a hot skillet and cook onions until they are transparent.

Step 4
In a bowl, mix together the cooked meat, the onions, and 1 small can of mushrooms. Temporarily, set the bowl in the refrigerator.

Step 5
Peel 6 large potatoes and cut them into chunks. Cover with cold water. Bring water to a boil and cook potatoes until tender. Drain in a colander. Return potatoes to cooking pot and add 1 Tablespoon butter and about 1/4 cup of milk, Mash potatoes and then cover them and set them aside for now.

Step 6
Make a cheesy white sauce, as follows:

Melt 2 Tablespoons of butter in a skillet.
Make a “roux” by stirring in 2 Tablespoons of all-purpose flour.
Slowly pour in 1 1/2 cups of milk, stirring as you do so.
Continue stirring until the sauce is thickened.
Add two “shakes” of black pepper.
Turn heat to “low,” add 1 1/2 cups of shredded cheddar cheese, stirring until almost melted. Remove from heat source.

Step 7 – Assembly
Spray the bottom of a large (9 x 13) casserole dish with cooking spray.
Add enough sauce to cover bottom.
Place cooked carrots over the sauce.
Add hamburger mixture on top of the carrots.
Pour the rest of the cheesy sauce over the assembled ingredients.
Add the final layer of mashed potatoes, distributing them evenly and to the edges of the dish.

Bake at 350°, covered with aluminum foil for 30 minutes. Remove foil and continue cooking for
10 additional minutes or until the casserole “bubbles” around the edges. Smoked Paprika and a little bit of salt
will enhance the flavor. Serve with a tossed salad.
Bon apetit!

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Sunday, August 14th, 2011

Today, I had a craving for homemade chicken soup but was not sure of the ingredients on hand, as Jim always does the food shopping. I looked around the cupboard, the refrigerator and the freezer and this is the recipe I concocted.

The “Chicken Ran Through It” Soup Recipe

3 cans chicken soup broth
1 can diced tomatoes
1/2 cup of mixed frozen veggies: corn, peas, lima beans and green beans
1 chicken bouillion cube
! stick of celery, diced
1 small onion, chopped, and 1/2 tsp. of chopped garlic, sauteéd together in olive oil
2 small carrots, diced
1 1/2 cups of egg noodles
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. black pepper
1 cup of leftover roasted chicken pieces

I brought all of the ingredients to a boil, except the noodles and chicken, and simmered the soup for about 35 minutes. Then, I added the noodles, cooking them for 10 minutes more and adding the chicken pieces when 5 minutes of cooking time was left. In just 45 minutes, the soup was ready and it is superior to the “canned stuff!”

I could not have enjoyed a more welcome soup anywhere in the world. My “cold” feels infinitely better with that infusion of antioxidants, veggies and a limited amount of starch and protein. The best part is that “supper” is now ready to be heated up again to enjoy with some fresh whole wheat bread. Just like making a quilt, I always seem to be able to make something from nothing. There is a lot of satisfaction in self-sufficiency!

Patricia Cummings

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Sunday, March 6th, 2011

Thinking about the song from a musical titled “Food Glorious Food” (“I’m willing to try some”), I decided to put together a food-related crossword puzzle this morning, just for you!

Here are the links:

Don’t forget to check out Jim’s “.”

Enjoy!

Patricia Cummings

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Thursday, July 29th, 2010

Today, a reader wrote to ask for a recipe for Peach Pie. I will give you the directions for my favorite filling and leave you on your own to make your favorite crust.

Peach Pie

Heat oven to 400 degrees. You will bake the pie at 400 degrees for 15 minutes and 375 degrees for 35 minutes.

Place 3 pounds of fresh peaches in boiling water, adding 6 at a time. After a minute or so, remove them, one at a time to a bowl, using a slotted spoon.
Cool the peaches, then peel and slice them. (Save the bowl full of peels, for now).

Melt 5 Tablespoons of unsalted butter. Add 1 1/2 cup brown sugar, 1/4 teaspoon almond extract, 2 Tablespoons of tapioca, and 1/3 cup flour.

Add 4 Tablespoons of peach juice from your bowl of peels.

Add mixture to crust and bake as directed above. Serve with vanilla ice cream, or whipped cream, if served cold. Enjoy!

Patricia Cummings

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Saturday, August 15th, 2009

cover of Pumpkin, Pumpkin

This is the cover of the new cookbook, best online pharmacy without prescription, just published by Anne Copeland of Lomita, California

Truly, this is the most amazing cookbook I have ever seen! Throughout the 129 pages you’ll delight in the beautiful photos and art quilts, all related to pumpkins, shared by Anne’s fiber artist friends from around the country and around the world. The book is an international effort!

Anne Copeland is interested in so many areas of life, it is hard to keep up with her. She holds a university degree in Archaeology with a minor in English. She is a freelance writer and researcher, and a certified appraiser of quilted textiles. She has done much to promote art quilting in southern California and is a fiber artist herself. Her “day job” consists of teaching special needs children, as a paraeducator in California. She loves animals and has even worked for a veterinarian!

Annie Copeland

Annie Copeland, the author

Moreover, Anne loves the color Orange, and everything about pumpkins, including their shape and texture. She says that she takes a lot of time in choosing just the right ones to buy that will please her aesthetically. She lets virtually none of the pumpkin go to waste, even saving the seeds, piercing them with a needle, drying them, and adding them as components of necklaces. She is so frugal, and caring about the environment, one could mistake her for a Yankee!

pumpkin carvings by James Gorham 2008

Anne is not the only one who loves pumpkins. My son, James Gorham, has enjoyed carving pumpkins since he was a teenager. This photo is in front of his house, 2008.

This current venture, a Pumpkin cookbook, has been many years in the making and reaches far beyond just offering recipes. The history of the pumpkin is explored as well as the folklore and traditions surrounding pumpkins. She describes the various names of different pumpkins and the sizes to which they grow. She discusses their nutritional value, reveals how to store them in various ways and how to prepare them. Only then does Annie offer an array of mouth-watering recipes from soups, salads, breads, biscuits, sauces, condiments, drinks, baked goods, and more!

Patrick-size pumpkin

My grandson, Patrick, loves pumpkins, too. Here he is shown in 2008, picking out a “Patrick-size pumpkin.”

This wonderful cookbook can be downloaded from Kindle, in which case, I don’t believe the photos will be in color. My suggestion is to order the slightly more expensive CD that will be mailed to you, via snail mail. We printed out the pdf format of the book and bound the top of it with a coil. The pdf format tells you the page you are currently viewing, at the top of your computer screen.

There are 129 pages, and we printed the book, single-sided, and laminated the covers. To keep the ink jet colors from running, we plan to cover the pages with a piece of heavy plastic that has weights on two opposite ends and is see-through. I will have to investigate who carries the product. We have had ours for years. Check your local cooking stores.

Last year, we went to the Pumpkin Festival in Jackson, NH. There are , elsewhere on this blog!

For more information about ordering this book that you didn’t know you needed until you saw it … go to . There, you will see more ordering details and a Paypal button. I guarantee you that you won’t be sorry!

Autumn is a great time of year, here in New England, and part of our delight is in seeing pumpkins growing in fields, and piled up after the harvest. Anne Copeland has created a one-of-a-kind pumpkin cookbook that is unequaled! Do yourself a favor. Order it today! The beauty of an e-book is that it can be printed, one page at a time, if desired! To contact the author directly, please write to:

Patricia Cummings

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Thursday, May 28th, 2009

I am happy to say that my husband not only “brings home the bacon,” he cooks it, too! In fact, he cooks a lot more than bacon, and he has started a new blog to reveal all of his cooking secrets.

He hopes to add new items, daily, with wonderful photos to tempt you to try the recipes for yourself. New England regional cooking is a bit different than elsewhere, and was always based on what could be grown or raised, here.

Here is the link:

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Wednesday, May 20th, 2009

Edie Clark, long time writer for best online pharmacy without prescription, gave a wonderful talk about New England foods tonight. The lecture was sponsored by the NH Humanities Council and the meeting in the Congregational Church Hall in Hopkinton, New Hampshire attracted many people. She discussed Fanny Farmer and her famous cooking school in Boston; Julia Child of PBS fame and author of books about French cooking; and Hayden Pearson, an early New Hampshire writer of cookbooks. We thoroughly enjoyed hearing about typical New England dishes, and at least one of them was new to me: the fish, Shad. These series of lectures are free to the public and very worthwhile.

Baked Beans and Brown Bread

Jim’s baked beans and brown bread, typical New England fare.

On the way home, we saw tiny goslings with their two Canadian Geese parents, finding food on a Hopkinton lawn.

Patricia Cummings