Grandma's Kitchen Table

My Kitchen My World: Smörgåsbord

     The world cuisine theme chosen for January's My Kitchen, My World was Smörgåsbord.  

     Smörgåsbords are always a little exciting, aren't they?  You never know exactly what you will find on one, although many items are staples, of course, there are always some surprises.  You can always find some simply prepared selections that make you think, "Why don't I make this at home, it's a perfect addition to most any meal..." 

     The recipe I chose was one of those...a cold vegetable dressed simply resulting in a nice clean taste that lets you feel like you are then able to choose more than one selection in that dessert section, because you know you will want to do that on a Smörgåsbord, right?  This recipe is simple, easy, economical, delicious, and friendly on the calorie count. 

     Next week Margaret will have a round-up of all the recipes made for MKMW this month at the MKMW site.  February's destination is Portugal.  (Anyone can participate any time with no advance or further commitment, so it you have something you would like to explore and make from Portugal, join in and leave your link!)

Dilled Asparagus

Makes a wonderful starter or finger-food appetizer.

Microwave asparagus spears for one minute and then plunge the spears into ice water to chill them quickly and help preserve their bright green color.

Make a mixture of 1 part cider vinegar and 3 parts water, a handful of fresh dill and a little salt and pepper.  Marinate the asparagus spears overnight in this mixture.

To serve:  drain the asparagus, toss the spears in a little olive oil, salt & pepper.

Wednesday with Donna Hay: Spinach and Cheddar Souffle

     My thirty-seventh recipe with Wednesday with Donna Hay is Spinach and Cheddar Souffle, found in Modern Classics I on page 80, and if you go here you might find it as well.

     The ingredient list:  spinach, butter, flour, milk, eggs, cheddar cheese, salt, pepper, and bread crumbs. 

     There's something magical about a souffle...something special to make and eat...something festive and out of the ordinary when one is presented with a souffle.  I don't know why really, they are incredibly easy to make and take very few ingredients, most of which one always has on hand in frig and pantry. 

     This recipe went together easily and quickly, baked at the time and temperature suggested, and was delicious.  The proportion of the ingredients was wonderful, I could taste egg, spinach, cheese, and seasonings all in just the right amounts. 

     I made a quarter of the recipe in a one-cup ramekin (she suggested using this size for each portion) and it fit perfectly.  This is a huge souffle, I must say...two could easily share this size, so when I make it again, I will divide the batter into two ramekins.  Definitely worth  a repeat. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret selected this recipe for us, so I used a tea towel that she sent me in the photo as it is just such a fun towel (woven in India) and I love it, you'll find her post is here.

Sunday's Snippets

   READING:  Lighting Out For the Territory:  How Samuel Clemens Headed West and Became Mark Twain.  This is a fun read, tells of the time that Mark Twain spent out west in the years of his early manhood.

SWIMMING NEWS:  IU swim meet this past Saturday was a big success.  IU Men prevailed over the Iowa Hawkeyes and the Ohio State Buckeyes, so that was nice.  Matt had a very good meet, he swam 50, 100, 200 Freestyles and the 400 Freestyle Relay.  If you would like to hear what the coach had to say about Matt, click here and listen to the little video.  Go, Matt!  Here are some photos from the meet.
Front Row:  Donovan, Ryan, Murray, Matt, Assistant Coach Ryan; Back Row:  Ian (side view walking), Nolan, Grayson, Daniel showing off the Candy Stripe Swim Trunks, and Seth lining up to cheer on their teammates swimming.
Photo:  Matt poised for action.
Photo:  Matt...off the block and into the race.
Photo:  CANDY STRIPE SWIM TRUNKS!! You've all surely heard about the IU Men's Basketball Team wearing the candy stripe warm up pants since the '70's, so this year the Men's Swimming and Diving Team now wear candy stripe swim trunks.  I love them...they are so much fun.  You might need to be a Hoosier fan to get this, but even if you aren't, what's not to love about these candy stripes?  Left to right:  Eric, Matt, Daniel, Jimmie (red cap), Tanner, and Michael (back to camera).
Photo:  Mike V (friend and former CSC teammate of Matt's) swims for the Hawks these days, so I managed one photo (above) of him walking across the bulkhead and one (below) after the meet where I caught up with Mike, his father, and his brother Jimmie.  Was so fun to see Mike swimming for Iowa!

COOKING BYTES:   Roasting cauliflower has become a passion, cannot believe how many ways one can use roasted cauliflower.

FAV NEW FIND:  Downton Abbey...I am way late to the party (as I am with all matters television), but my friends have all been talking about this for the past couple of years and I was feeling totally left out of the conversations, so I have borrowed the first two seasons and am busily catching up on all things DA.  I'm hooked.  

FAV THIS PAST WEEK:  IU swim meet and Men's Senior Day and Banquet.  I took my camera to the banquet...and promptly forgot to take any pictures.  Oops.  However, here is the poster announcing the meet and Senior Day from this weekend, and yes, the swimmer featured on the poster is Matt, so that was fun to see. 
WEEK IN REVIEW:  Besides working, I've been spending a lot of time sorting through things in the house to get ready for the big move later this year...I'm getting better at it as I go along.  I'm almost ready to sort through Vashie's things but not quite, maybe next week.  The silence in the house without the pitter patter of little puppy paws is deafening.   

LOOKING FORWARD TO:   At the Eiteljorg...National Geographic:  Greatest Photographs of the American West, click here for details.  At the ISO:  The "Organ" Symphony, click here for details.

Wednesday with Donna Hay: Artichoke and Feta Tarts with Tomato Salad

     My thirty-sixth recipe with Wednesday with Donna Hay is Artichoke and Feta Tarts with Tomato Salad, found online at the DH site here.

     The ingredient list:  puff pastry, marinated feta, marinated artichoke hearts, egg, cherry tomatoes, peas, mint leaves, olive oil, and white balsalmic vinegar). 

     When I saw this recipe online, I knew I wanted to make it.  Right then.  All the ingredients called out to me and the ease of preparation made it seem even more appealing.  (I didn't stop to remember that Margaret does not like artichokes or tomatoes until it was too late, so she won't be making this with us this week.  Sorry about that, Margaret.) 

     The feta and artichokes get baked with the puff pastry brushed with egg.  The other ingredients form a salad which you place on top after the pastry comes out of the oven. 

     This was fun to make and delicious to eat...the melty goodness of the cheese and artichoke together with the cool salad which sort of "cooked" just a tiny bit from the warmth of the pastry was a very nice combination. Great ballgame watching food, just in case you were wondering. Definitely a repeat. 

     Wonder what the others thought?  Gaye's post on this is here.  

Wednesday with Donna Hay: Easy Apple Tart

     My thirty-fifth recipe with Wednesday with Donna Hay is Easy Apple Tart, found online at the DH site here.

     The ingredient list:  apples (I used Fuji), brown sugar, cinnamon, butter, puff pastry, egg, and ice cream (optional to serve).  What's not to love about all these ingredients? 

     It all goes together very quickly and even bakes quickly (about 18 minutes) so you have an apple-tartish dessert ready in less than half an hour...which could be dangerous if you remember this too often.  The puff pastry has a little crispy crunch to it, the thin apple slices are a little sweet, a little tart depending on your apples probably, but they were nice and juicy and soft (that doesn't show very well in the photo, so you will just have to trust me on that one), which makes it fun to eat with a little dab of creamy vanilla ice cream.  She also recommends serving it with a little double cream but I don't have access to that on a daily basis, unlike ice cream which sits nicely in the freezer until you remember it and doesn't hold it against you for forgetting. 

     I used my mandolin for slicing the apples paper thin which I am figuring helped with getting them soft and juicy in the oven while the tart was baking.  Definitely a repeat, the question is how often? 

     Wonder what the others thought?  Gaye's post on this is here.  Chaya's post is here. 

Wednesday with Donna Hay: Baked Chicken and Pumpkin Risotto

     My thirty-fourth recipe with Wednesday with Donna Hay is Baked Chicken and Pumpkin Risotto, found in her cookbook Modern Classics Book 1, p. 130.

     The ingredient list:  arborio rice, chicken stock, butter, pumpkin, chicken breasts, parmesan cheese, parsley (I didn't have any so I subbed green onion tops), salt, and pepper. 

     Wow, risotto that you can bake in the oven and not have to stand over it and babysit it on the stovetop.  When I saw the recipe I figured I would give it a try on technique alone and sub out that pumpkin ingredient (not a fan usually).  That said, I had pumpkin for two DH recipes, the Roast Vegetable Frittata and this, so I figured that I would go ahead, get the pumpkin, make the recipes and keep a somewhat open mind.  Guess what?  Maybe I like pumpkin after all.  It tastes a whole lot like squash and I love squash. 

     The recipe is so easy, you just put the designated ingredients in the baking dish, park it in the oven, when it is done, you take it out and stir in the rest of the ingredients.  Easy, not fussy at all, and best of all, it is really good to eat.  Pumpkin might start making more of an appearance around here (not in baking but in savory dishes)...it is a healthy addition to any diet.  Definitely a repeat. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. 

Wednesday with Donna Hay: Fettuccine Carbonara

     My thirty-third recipe with Wednesday with Donna Hay is Fettuccine Carbonara, found in her cookbook Modern Classics Book 1, p. 134.

     The ingredient list:  fettuccine, bacon, scallions, egg yolks, cream, parmesan cheese, parsley, salt, and pepper. 

     Over the years I have tried numerous carbonara recipes, finally arriving at the one we love the best and pretty much when I make it these days, that is the recipe I use.  That said, I decided I would give this recipe a try when it was chosen so that I could compare it to my favorite stand-by.  It surprised me greatly by standing up very well in taste, we thought it was very good, absolutely delicious.  It definitely has less fat and fewer calories than my favorite version, so one could make a case for alternating my version with this one and saving mine for a more decadent day.  I will use this recipe again.

     There are no "fake" or lightened ingredients in this recipe, it is a fully loaded carbonara, just a smaller portion of the offenders checking in. The portion size on this is way way much so I would recommend making a quarter of it for two very generous servings, totally satisfying.  Definitely a repeat...all that eggy, cheesy, creamy pasta that you love.  I did miss the nutmeg that I add in my regular version, so I'll probably toss a little of that in the DH version next time, other than that, this is good to go. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. 

Wednesday with Donna Hay: Potato Rosti

     First of all, I would like to apologize for this photo as it has a greenish tint to it for some reason. Lighting no doubt.  Definitely operator fail on the camera as they did not look at all greenish when we ate them, they were creamy colored with a nice brown toasted tint on the outside.  Just so you know. 

     My thirty-second recipe with Wednesday with Donna Hay is Potato Rosti, found in her cookbook Modern Classics Book 1, p. 70.

     The ingredient list:  potatoes, olive oil, parmesan cheese, thyme, salt, and pepper. 

     This was an interesting recipe.  First one had to shave the potato into strips with a vegetable peeler.  I was going to make two smallish potatoes so I peeled the skins and then when I started to peel the strips of potato itself, I found that it makes a whole pile of strips so I just ended up using one potato and saving the other in water for something else the next day, i.e. stew.  So, I guess if you want to make potatoes go further than you thought possible, this is one way to do it.  One small potato was enough to completely satisfy both of us.  

     After you peel the strips, you combine them in a bowl with the rest of the ingredients, make piles of the potatoes (I made two medium size piles with the amount I had), and bake them in the oven.  They said to bake for 30 minutes but mine were quite pale at that time and Mark likes a nice browned crunchy potato so I left them in about 7 minutes longer.  These were crunchy on the outside and creamy on the inside, and completely cooked through in that amount of time.  (If you want to see what the others' looked like, click on their links as theirs look more like the photo in the book.)  I liked them okay, Mark really liked them a lot, so guess this is probably a repeat for him. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Roast Vegetable Frittata

     My thirty-first recipe with Wednesday with Donna Hay is Roast Vegetable Frittata, found in her cookbook Modern Classics Book 1, p. 73.

     The ingredient list:  pumpkin, red bell pepper, zucchini, new potatoes, eggs, cream, aged cheddar, basil, salt, and pepper. 

     Another egg dish that uses fewer eggs and less cream than any of the other recipes I have in my collection.  This frittata is filled with lots of roasted veggies, making the eggs just something to bind it all together.  I roasted the veggies earlier in the day when I was doing other things in the kitchen so those were all prepped and ready when it came time to assemble this for a weeknight dinner with a salad.  You could use any number of roasted vegetable combinations but I stuck with the ones she listed so that we could taste her version.  Her version is very very good. 

     The recipe instructs you to use an 8" frying pan but I decided that would be too much for just the two of us, so I used a 6" frying pan and made a third of the recipe which, as you can see fit nicely into the pan.  Mark ate 3/4 of this and I ate a 1/4 so you can judge portion size for men/women.  A salad went nicely with it.  Definitely a repeat. 

     In our little group of the four of us cooking these recipes together each week, we each get to pick a recipe each month.  We don't have any stipulations (although we are all a little sated with all the baking we do for other groups so we don't choose many sweets), and we don't know what one another is going to choose each week.  We submit them to Gaye and she sends around the list for the month.  I found it interesting to note that we go on "kicks" quite unaware the others are chosing recipes that are pasta, or eggs, or tomatoes, etc. and end up with some recipes each month that look they were meant to be in a theme.  It just happens, we must all be on the same "vibe" for cooking! 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. 

Wednesday with Donna Hay: Smoked Ham and Cheddar Quiche

     My thirtieth recipe with Wednesday with Donna Hay is Smoked Ham and Cheddar Quiche, found in her cookbook Modern Classics Book 1, p. 164.

     The ingredient list:  a pastry crust, ham, cheddar, parsley, eggs, cream, Dijon, salt, and pepper. 

     We had leftover Christmas ham and this looked like a great place to park some of it.  Matt had already returned to school so I made a six inch tart size which was a third of a recipe of the pastry dough and a half of the recipe of the filling.  The filling just barely fit without flooding over, so it was a good guess to get a nice full shell.
     While quiche is not, by anyone's standards, a diet-friendly meal, there are only 2 eggs in a half recipe, and the cream is a very small amount, making it a much more friendly version than most of my quiche recipes.  It was delicious, who doesn't love ham, cheese, and eggs?  It was perfect with a salad.  Mark loved it (real men do eat quiche) and ate 3/4 of the tart, the 1/4 I had was plenty with the salad.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.   

Wednesday with Donna Hay: Fried Rice

     My twenty-ninth recipe with Wednesday with Donna Hay is Fried Rice, found in her cookbook Modern Classics Book 1, p. 148.

     The ingredient list:  rice, peanut oil, ginger, chilis, green onions, chives, shrimp, soy sauce, salt, and pepper. 

     Mark is not fond of Chinese food so I love finding a recipe that I can easily reduce the portion sizes for just myself.  This one reduces nicely and I used leftover rice, so it all went together in a quick moment. There aren't a lot of ingredients that add calories in this recipe, i.e. even the customary egg is not found here.  Frozen raw shrimp is something I always have in the freezer, easy enough to take out and throw into cold water to thaw by lunchtime.  I don't really like hot chili peppers so I changed out that ingredient for some orange bell pepper and was happy with the result, everything else was the same, and maybe next time I will even throw in a little green hot chili pepper just to see how that would be as I sort of regretted changing it out after I had done it.  Next time.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Chicken and Sweet Corn Soup

     My twenty-eighth recipe with Wednesday with Donna Hay is Chicken and Sweet Corn Soup, found in her cookbook Modern Classics Book 1, p. 30.

     The ingredient list:  chicken stock, water, chicken, sweet corn, scallions, garlic, Chinese cooking wine, soy sauce, salt, and pepper. 

     Soup is something I eat almost every day when I am home for lunch.  I love all kinds of homemade soups.  Matt shares my love of soup so when he and I go out for lunch, soup is involved. 

     When chicken breasts are on sale I usually buy a whole big package of them, take them home, bake them off (ala Ina), and store them in the freezer in individual portions so that I can pull one out and use it for pasta or soup dishes on a whim.  This soup was the product of using one of those chicken breasts and some corn I had frozen from corn season.  It all went together quickly and made a great lunch, nice hot chicken soup on a cold day.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Pasta with Tomato, Basil, and Olives

     My twenty-seventh recipe with Wednesday with Donna Hay is Pasta with Tomato, Basil, and Olives, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 18.

     The ingredient list:  fettuccine, olive oil, onion, garlic, tomatoes, black olives, basil, salt, and pepper. 

     Pasta is something the guys could eat every single night and not complain. Pasta with some sort of red sauce is a particular favorite so it was no surprise that this dish was a hit and one I would make again and again.  It goes together easily, quickly, and tastes fresh with all the tomato goodness you hope for in a red sauce.  The olives give it a nice kick.  I'm ready for my nice fresh basil plants of summer, the supermarket basil just leaves a little to be desired.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Tomato and Basil Poached Fish

     My twenty-sixth recipe with Wednesday with Donna Hay is Tomato and Basil Poached Fish, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 97.

     The ingredient list:  onions, garlic, olive oil, new potatoes, vegetable stock, tomatoes, firm white-fleshed fish, basil, salt, and pepper. (Basil and fried capers on the top.)

     This is an easy weeknight meal that makes great use of healthy ingredients for a "clean eating" feeling.  Paired with a nice salad, it feels fresh and clean, and is certainly delicious. 

     I never used to pair fish with tomatoes for some reason, but lately I have been finding that they pair very nicely together if the tomatoes are prepared properly so I've been finding more recipes that use the two together.  We didn't really care for the potatoes simmered in the sauce and served with the fish.  They didn't seem to get quite done in the time stated, and although I cooked them further, they just didn't seem to go with the dish.  I would make the sauce sans potatoes and serve that with the fish again, however.  

     Wonder what the others thought?  Gaye's post on this is here.  Chaya's post is here.

Wednesday with Donna Hay: Parmesan-Crusted Veal Cutlets (Pork Chops)

     My twenty-fifth recipe with Wednesday with Donna Hay is Parmesan-Crusted Veal Cutlets, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 94.  I do not do veal so I substituted pork chops instead.  It would also work well with chicken breasts.

     The ingredient list:  veal cutlets (or pork chops), egg whites, parmesan cheese, olive oil, onion, tomatoes, brown sugar, basil, salt, and pepper. 

     The recipe instructs you to create the tomato basil sauce separately and then unite them when they share the plate for the meal. Actually, I hadn't even noticed there was a tomato basil sauce until I saw the photo in the book as it is not in the title of the recipe.  I have to say, this is one very delicious side dish.  It is simple, takes no time at all to make, and the results are wonderful.  I'm going to highlight the recipe in my book so I remember to make it as a side for other meals. 

     The pork chops tasted wonderful with the light crusting of the parmesan cheese (she says to use a good cheese to enhance the flavor). 

     Both recipes are quick and delicious and work well on a weeknight!  Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.

Wednesday with Donna Hay: Cannellini and Fresh Tomato Broth

     My twenty-fourth recipe with Wednesday with Donna Hay is Cannellini and Fresh Tomato Broth, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 80.

     The ingredient list: tomatoes, chicken or vegetable stock, cannellini beans, chopped oregano, salt, and pepper. The recipe goes together quickly, simmers for awhile, half gets whirled around in the blender and reunited with the other half.

     This is one of those recipes that is comforting and great on a cold or hot day, is healthy, does not add a lot of calories to your meal plan, and tastes fresh and delicious. Much better than warming up soup from a can, for instance, nice and light, very tomato-y with a kick from the oregano. Definitely making this one again.

     Wonder what the others thought? Gaye's post on this is here.  Chaya's post is here.

Sunday's Snippets

READING:  Revolutionary Mothers:  Women in the Struggle for America's Independence by Carol Berkin.  I thought this would be a quick overview of the roles of women in the American Revolutionary War era, and it was...most of what I read I knew, but I was greatly surprised at the amount of new bits I learned when reading this book.  Definitely worth the time to read, the 224 pages speed by in no time.

SWIMMING NEWS:  IU swim meet coming up this weekend vs. Ohio State and University of Iowa, news and photos next week.  In the meantime, here's a fun photo of just some of the old CSC Swim Club crowd home for the Christmas holidays and enjoying catching up with one another.  I can't help it, I look at this photo and I still see them as 7-8 year olds from years gone by...they have been friends for a long long time:  all grown up now.

Photo:  Back Row:  Matt (Indiana University), Kiernan (Xavier University), Daniel (Princeton), Elliot (Tulane); Middle Row:  Rhiannon (Purdue University), Elizabeth (Dennison), Scott (University of Tampa), Nik (Boston University); Front Row:  Devon (Indiana University), Stephanie (Pepperdine), Logan (Ball State), and Michael (George Washington University).

COOKING BYTES:   Received some new cookbooks for Christmas:  Ina's new Foolproof; Deb Perelman's The Smitten Kitchen Cookbook; Donna Hay's Modern Classics I; Donna Hay's Fruit; Donna Hay's Chicken.  Received Nick Malgieri's Bread earlier as I didn't want to wait until Christmas.  Always fun to have new recipes to try.

FAV NEW FIND:  I received a Nook for Christmas and it is fast becoming a favorite.  I know, I know, you all already have a Nook or a Kindle, and I am way late to the party.  A very large part of me wanted to protect the booksellers as we know them...I'm afraid that soon the average books will disappear, so I wasn't certain that I wanted one actually, I love the feel of opening a new book, the feel of a book in my hand, carrying around a book, the smell of a new book, etc. And I do still love all that and have no intention of going completely the Nook route and being bookless.  The deciding factor was the size of the print in books.  I love to read history books and am finding lately that the publishers seem to be decreasing the size of the print, which is not a lot of fun for me when I am reading several hundred pages of tiny tiny print.  With the Nook I can make my print larger, bolder, etc. The other much-appreciated benefit is that it has a backlight so that I can read in the middle of a sleepless night without turning on the bedside lamp and waking Mark (this might be, in fact, why he gave it to me).  It's great for travel, easier to carry around than say four or five books (all nicely stored inside the Nook).  A strange thing I really like is that one just reads one side of the page, i.e. the right side, and for some reason, I just love that.  I was hesitate originally because I thought I would need to spend a lot of money downloading books for it, but the libraries I have borrowing privileges from all have extensive collections of free downloads for countless history books and I can be happily reading within minutes of logging on and downloading from those collections.  Definitely my favorite new find.

FAV THIS PAST WEEK:  We had a couple days of 60+ temperatures and for this non-loving winter gal, it was just wonderful.  January weather of the norm, however, returned today and will be hanging around for the foreseeable future.  Sigh. 
WEEK IN REVIEW:  Doing my New Year sorting of this and that and trying to gift things we no longer use or need that others could be using, visiting Mark's parents (his mother continues to experience concerning health issues, his father is doing very well after an autumn of not), warm enough to get all the outdoor holiday lights down, packed up, and put away, and possibly trying to get back into blogging food groups as truly, it makes for more interesting eating around here...left to my own devices I am not dependably creative or exciting when it comes to planning meals.  It's also very helpful when I think "what was that recipe I made with the...." as I can look it up on the blog. 

LOOKING FORWARD TO:   At the IMA...Graphite, click here for details.  At the ISO:  Bruckner's Symphony No. 4, click here for details.

Wednesday with Donna Hay: Bacon and Roasted Tomato Omelette

       I am hoping to be back posting regularly with this group as we truly like the simplicity and results of Donna Hay's recipes...they are always fresh and delicious.  Gaye chose the recipe this week and then shared with me that she noticed she had chosen it earlier in the group's selections. Margaret and Chaya had not been cooking with us at that time, so the recipe stayed as the choice this week as it was such a great recipe. 

     I decided to just post a link to my previous entry for this recipe rather than completely remake and post it again, click here.  To see the other's posts, click on their names which will direct you to their blogs. 

     You can find the recipe online here.