Archive for October, 2013

Broccoli Cheese Soup

Thursday, October 31st, 2013

Thursday Throwback

Broccoli Cheese Soup

Creamy and cheesy with pieces of sweet, toasted broccoli, this soup is perfect for a cold evening.  It’s also filling enough for a main meal.  If you prefer a brighter colored soup, skip the roasting and cook the broccoli directly in the soup before blending.
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Sweet Red Russian Dressing

Wednesday, October 30th, 2013
Sweet Red Russian Dressing

Sweet Red Russian Dressing

Sweet Red Russian Dressing

Sweet and zesty, this dressing goes best on a crisp green salad with large chunks of crisp vegetables.  This recipe is modeled after the Wishbone Russian Dressing, which is more sweet and red than most other Russian dressings, which tend to be creamier and tangier (because of mayonnaise, chili sauce or ketchup and horseradish).
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C&B’s Old Fashioned Quinine – Tonic Syrup

Monday, October 28th, 2013
C&B's Tonic Syrup

C&B’s Tonic Syrup

Review

C&B’s Old Fashioned Quinine – Tonic Syrup

We purchased a Soda Stream a few years back and often wondered about finding a tonic syrup to use in flavoring the soda water.  While I know Soda Stream sells tonic syrup, but it contains Splenda, which is not a favorite in our household.
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Delicata Squash Stuffed with Wheat Berries, Spinach and Cranberries

Friday, October 18th, 2013
Stuffed Delicata Squash

Stuffed Delicata Squash

Delicata Squash Stuffed with Wheat Berries, Spinach and Cranberries

This is a hearty vegetarian main dish.  Serve with roasted brussels sprouts or broccoli for a full meal.  If you’d prefer, serve this as a side to roast pork, chicken or turkey.
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Société Roquefort Cheese

Thursday, October 17th, 2013
Societe Roquefort Cheese

Societe Roquefort Cheese

Cheese of the Month

Société Roquefort Cheese

Roquefort cheese is a cheese with the French certification of AOC, which basically means the cheese comes from a controlled designated region in France.  For a cheese to be a true Roguefort, it must come from this specific region in France and made from sheep’s milk with blue mold.
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