Gen. 1:3

Gen. 1:3
Let there be light.

Monday, December 28, 2009

Turkey Soup

Turkey Soup

When I was a kid my grandmother used to make turkey soup.  All of us grandkids would always make fun of her when she did.  We thought it was the most disgusting thing to boil the carcass of the poor creature that had given its life for our holiday meal.  It seemed somehow gruesome to me.  On top of that, after eating turkey for 3 or 4 days, then to stretch out the same meal for another 2 or 3 days was more turkey than I could take.  My father explained to me that my grandparents had lived through the depression so never threw anything away, EVER.  This was a woman who would wash plastic silverware to use again, and rinse out paper towels to reuse.

Now that I am older I realize that most of the flavor from any protein comes from the roasted bones.  Once the turkey has been roasted, the real flavor can be extracted from the pieces that most people throw away. Take the entire carcass, skin, bones, scrapings from the bottom of the pan, etc., and throw it all into a huge pot.  Add 1 tsp. salt.  Cover with water and simmer on low for 2-3 hours, keeping a close eye on the pot to make sure that the water doesn't completely boil out.  After the pot has reduced by 25-30%, taste the broth.  When it tastes like turkey, remove from the heat and strain through a fine strainer.  (Turkey soup can have many small bones and pieces, especially from the neck and backbone.  Make sure to get them all so no one will choke later).  You now have the base of your soup.  To this you can add anything you like:

leftover turkey meat
chicken meat

Add your desired ingredients, in your desired amounts and simmer for another 15 minutes to cook through. 
Make your soup any way that you like.  I throw the leftover gravy into mine too.  I also like mine a little thicker.  Leftover mashed potatoes can do the trick here too.  I like my soup pretty thick.  Rachael Ray calls it stoup - a cross between stew and soup.

Experiment.  Have fun.  But above all, don't throw anything away.  Someone from the Great Depression might get mad!  Thanks Grandma.

Psalm 118:22 (New International Version)
The stone the builders rejected has become the capstone;



Psalm 23:6 " cup overflows."
You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, or Twitter.

Thursday, December 24, 2009

The Best Fruitcake Recipe In The World

The Best Fruitcake Recipe in the World

I hate traditional fruitcake. In fact, I wouldn’t even call that stuff with the petrified fruit in it cake at all. That is a huge stretch even by my imagination. I have a fruitcake recipe that has been handed down through the generations in my family. I have made a few modifications to it, and have settled on a recipe that I enjoy all year long. So here, as my Christmas gift to you all, is The Best Fruitcake Recipe in the World.

(We always called it Boiled Cake)

2 C raisins
1 chopped apple
2 C sugar
3/4 C shortening
2 C water
dash salt

Combine above ingredients and boil for 2 minutes. Add:

1 ½ tsp. each of Cinnamon, Allspice, and Nutmeg. Remove from heat and add 1 tsp baking soda. Stir well. Allow to cool.

When mixture has completely cooled, add enough flour to make a medium batter (approx. 2 C)
Add 2 beaten eggs, 1 C nuts, and any of the following you desire:

1 can chopped pineapple
1 large can Maraschino cherries
chopped dried apricots, figs, or dates
any other fresh or dried fruit you desire (I stay away from the candied stuff. It hurts my teeth and my tastebuds).

Bake in a greased and floured pan at 350 degrees. Loaf pans for 45 minutes, and angel food pans for 1 hr. 15 min. Allow to cool, slice and serve warm with butter, or as is.
Thanks Aunt Lola, and mom for handing this down through the years.

Lori Sinclair

Psalm 23:6 " cup overflows."
You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, or Twitter.

Wednesday, December 16, 2009

Pumpkin Chiffon Pie

This has to be the best pumpkin pie in the world. I have to admit that I am not a huge fan of pumpkin pie, but this is one recipe that I can’t pass up. It is so light and fluffy

Pumpkin Chiffon Pie


2 pre-baked pie crusts
2 envelopes unflavored gelatin
1 tsp salt.
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 1/2 Cups milk
2 1/2 Cups pumpkin (1 large can)
6 slightly beaten egg yolks
6 egg whites
2/3 Cup sugar
1 1/2 Cups brown sugar

Mix in saucepan brown sugar, gelatin, salt, spices, egg yolks, and milk. Cook over medium high heat until boiling, stirring constantly. Remove and stir in pumpkin. Chill (in bowl) until lukewarm. Beat egg whites until fluffy. Add sugar and beat until combined. Fold together with pumpkin mixture. Put into pre-baked pie crusts and refrigerate overnight.

Makes 2 Pies. Serve with whipped cream.

Nehemiah 8:10
Nehemiah said, "Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared.

Find me on Twitter, Facebook, MySpace, ShoutLife, Tangle, or Yahoo

Thursday, December 3, 2009

Lime Seared Scallops and Spinach Salad

Lime Seared Scallops over Spinach Arugula Salad

My children made me the most delicious birthday dinner I have ever had. As a surprise they made lime seared scallops served over a spinach salad with red wine vinaigrette, together with a side of fresh crab legs. It brought back many wonderful memories of childhood on the Virginia coast catching fresh crab. Here is what they did:

Take 3-4 large scallops per person. Pat them completely dry, then drop them into a hot pan with olive oil. Sear them well on both sides, until golden brown and slightly firm to the touch. Drizzle with fresh squeezed lime juice and top with salt and pepper. Remove from pan. Saute onions, garlic, and shallots in the same pan with the fish and citrus juices.
Lay a plate with a mixture of fresh spinach and arugula. Lay the seared scallops on top, and spoon the sauteed onions, garlic, and shallots over the top. Lightly drizzle with red wine vinaigrette. Serve with a side of crab legs and soft buttered rolls. It will be a meal to remember for about half the cost of a dinner out.

"Every year on your birthday, you get a chance to start new."
Sammy Hagar/quotes/quotes/s/sammyhagar280556.html