Monthly Archives: November 2010

Steve’s Ultimate Lentil Soup

4 slices bacon, ¼-inch pieces 1 large onion, chopped fine 2 med carrots, peeled & chopped medium 3 med garlic cloves, pressed 1 can diced tomatoes, drained 1 bay leaf 1-2 tsp minced fresh thyme leaves 1½ c lentils, rinsed … Continue reading

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Amish Friendship Bread via Ben

Notice:  Do not use a metal spoon and do not refrigerate. Day 1                        You receive starter.  Do nothing. Day 2                        Stir with wooden spoon . Day 3                        Stir with wooden spoon. Day 4                        Stir with wooden … Continue reading

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Clyde’s Double Breakfast Biscuits

Ingredients 1 1/3 cups flour 2 Tbsp. sugar 1 Tbsp. baking powder 1/8 tsp. salt % Tbsp. solid butter ½ cup milk Basil, garlic powder, cinnamon, brown sugar, soft butter. Directions Combine dry ingredients; cut butter into pieces and blend … Continue reading

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Thai Creamy Carrot & Coconut Milk Soup via B.I.R.

OK, ‘Booners, here’s a recipe I tried the other day, and it turned out really well if you like Thai (kinda spicy-hot) food… I added, in italics, some substitutions in case you don’t happen to have all these items in … Continue reading

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Steve’s Mulligatawny

  3 quarts chicken stock 1 c lentils 1/4 c mild vegetable oil 2 lbs chicken thighs, boneless 1 bay leaf 2 medium carrots, sliced 1 large onion, diced 2 ribs celery, diced 1 Granny Smith apple, peeled and diced … Continue reading

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Steve’s Hummus bi Tahini

2 cans chickpeas (garbanzo beans), liquid drained but reserved 2-4 peeled garlic cloves ¾ c tahini paste juice of 2 large lemons Dump the chickpeas and garlic cloves in a food processor and buzz to blend. Use your judgment on … Continue reading

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