It seems like winter is here to stay for awhile.
We just finished taking down all of our Christmas decorations. I don’t usually put our tree up until a week or so before Christmas, but I like to keep it up until after New Year’s and the Feast of the Epiphany.
Now it seems like the time of the year to work on some of my sewing projects that I never get finished. It would be a good time to think about some craft items you can make to take to the fair this summer. And of course there are always those closets to clean. Sometimes that is fun to find those things you have had lost for some time.
With the weather predictions for the near future, I hope everyone will be careful and stay in. We don’t need broken bones.
I will give you a few recipes you may want to try while you are snowed in.
3 T. oil
1 meaty beef soup bone
1 onion, chopped
1/4 tsp. turmeric
1 1/2 tsp. salt
1/8 tsp. of dried sage, dried thyme and allspice
1 bay leaf
6 c. water
4 c. tomato juice
1 head cabbage, shredded
1 c. carrots, chopped
1 c. celery, chopped
1 c. potatoes, peeled and cubed
2 c. canned green beans
Heat oil in large saucepan; brown soup bone and saute onion. Remove soup bone to a slow cooker and set aside.
Add just enough turmeric to saucepan to turn onion yellow. Stir in remaining seasonings; saute over low heat for a few minutes. Add to cooker along with remaining ingredients. Cover and cook on low setting for eight hours. Remove soup bone; chop off meat and return to soup. Discard bay leaf. Makes 10 servings.
This soup would be a good place to use some of the vegetables you canned this summer.
Hearty Vegetable Split Pea Soup
1 16oz. pkg. dried green split peas, rinsed
1 large carrot, chopped
1 rib celery, chopped
1 small onion, chopped
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. pepper and dried thyme
6 cups water
In a 3 or 4 quart slow cooker, combine all ingredients. Cook, covered on low for seven to nine hours or until peas are tender. Discard bay leaf. Stir before serving. Makes eight servings.
Swiss Onion Casserole
1/4c. plus 2 T. butter,. divided
3 sweet onions, chopped
8 oz. pkg. shredded Swiss Cheese, divided
1 c. Italian-seasoned dry bread crumbs, divided
3/4 c. light cream
1 tsp. salt
1/8 tsp. pepper
Melt 1/4 c. butter in a large skillet over medium heat; add onions and saute until tender.
Arrange half of onions in an ungreased 1 1/2 quart casserole dish. Sprinkle with one c. cheese and 1/2 c. bread crumbs. Repeat layers; set aside. In a medium bowl, whisk together eggs, cream, salt and pepper.
Pour evenly over onion mixture. melt remaining butter in a skillet over medium heat; stir in remaining bread crumbs. Saute until crumbs are golden; sprinkle over casserole. Bake at 350 degrees for 25 minutes. Serves six to eight.
1/2 c. butter
3/4 c. sugar
1 c. buttermilk
2 c. flour
2 tsp. soda
1 c. raisins
rind of 2 oranges
Juice of two oranges
Juice of l lemon
1 c. brown sugar
Cream butter, sugar and eggs. Add buttermilk alternately with dry ingredients beat until smooth. Grind raisins and orange rind together in food chopper; add to batter. Mix thoroughly. Pour into greased 8 by 12 baking pan bake at 350 degrees for 35 min. Take from oven; leave cake in pan and pierce top of cake with tines of a fork in several places. Then pour the mixture of lemon, oranges and brown sugar over it. Serve cold.
This is good and you can use some of those oranges left since Christmas.