Country Cook News – October 18, 2012

Hi Everyone!

RECIPE OF THE WEEK
Crab Stuffed Mushrooms is my favored recipe for this week. Recently I made stuffed mushrooms for a dinner party and I’d forgotten how quickly they disappear at the appetizer table. Choose extra large, white or Portobello mushrooms for stuffing these savory gems with Parmesan cheese, bacon, garlic and spices. For this particular dinner I made the mushrooms without crab because I was serving a rich, heavy meal. My guests said the mushrooms were so flavorful they didn’t miss the crab, which I thought to be the case but I was pleased to hear it from my guests! Serve these “shrooms” with forks and small plates because they deliver far more in melted cheese and herbs than the average finger food tidbit.

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BLOG OF THE WEEK

Mommy’s Kitchen: Home Sweet Homemade Tina, creator of Mommy’s Kitchen says, “Southern food is soulful, sinful and satisfying in a way that no other cuisine can match. It’s always the love and care that goes into preparing a meal from scratch that makes a Southern table so inviting.”

Would you just look at this warm and invitingOvernight Apple Pie Oatmeal? How about some Meaty Taco Soup {Crock Pot Version} for lunch? And, before we put the crock pot away, we need to try some Crock Pot Chicken and Dressing or Root Beer Pulled Pork? All look mighty fine for the upcoming cool weather months. But wait! We need some dessert and the perfect ending for these meals is a big dish filled to the top with Southern Banana Pudding. Another part of this site that is appealing to me is her section for Home Canning.  This section brings back memories of staying up till 1 AM canning tomatoes, apple pie filling or green beans. Lots of good country eats on this site; I want to be invited to Tina’s house for breakfast, lunch, dinner and dessert!

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CB’s KITCHEN TIPS OR FOR TWEETERS #CBKITTIP
~~Put a dish towel under a cutting board to keep it from moving/sliding on the counter top.

~~MINI NO-CRUST PUMPKIN PIES: Combine 1 15-oz yellow cake mix, 29-oz can pumpkin, 1 teaspoon pumpkin pie spice. Bake in cupcake papers at 350° for 25 to 30 minutes. Surprisingly easy and yummy fall treat!

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AN APPLE A DAY BOOSTS YOUR HEALTH!
Fall’s most popular–and most nutritious–fruit can…
Curb your appetite! A Pennsylvania State University study revealed that eating an apple before lunch helps you eat 185 calories less during that meal. Woman’s World Magazine, October 22, 2012, Issue Number 43.

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MORE ABOUT APPLES, JUICE THAT IS

Apples high in sugar and juice content are considered to be the best producers of cider. Homemade cider is often made from apples that have fallen to the ground, called “windfall” apples. Today “Harrison, Campfield, Hewe, Virginia Crab” and “Yates” are the most desired apples grown in the U.S. for commercially made cider.

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THIS WEEK’S ANSWER TO ASK CYNTHIA A QUESTION

Lea’s question: When you make French bread, do you have a secret for getting the crust shiny, hard and crispy?

My answer: There really is no secret. For shiny, crispy bread: Place the bread in a pan or on a baking sheet and spray it heavily with warm water before baking as directed. For a shiny, soft bread: Brush bread with olive oil just before baking and brush again as soon as it comes out of the oven. For shiny, golden bread: Mix 1 tablespoon cold water with 1 egg and brush it on bread before baking. If you are using a pan, make sure the egg mixture doesn’t touch the edge of the pan as this could result in the bread not rising.
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Till next time…
CB

Cynthia Briggs

Bumper Crop: Beginning w/ Apples
Now available at the Kindle Bookstore
Pork Chops & Applesauce
www.cynthiabriggsbooks.com
Sweet Apple Temptations
www.cynthiabriggsblog.com

 

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