Mission US
7 years ago
Thursday, December 31, 2009
A New Year - A New Blog
As we go into the new year, we are going to try to consolidate more of our communications. This means that you will no longer be able to view our blog posts here at this site. New posts will now be made at http://highlandshomeschoolers.com/blog. Please visit our new blog site and subscribe to the feed there.
Wednesday, December 30, 2009
Wednesday's Menu
Healthy Minestrone Soup Recipe
Ingredients:
1/4 C olive oil
1 clove garlic, minced (or 1/8 tsp powder)
11/3 C onion, coarsely chopped
11/2 C celery with leaves, coarsely chopped
1 can (6 oz) tomato paste
1 Tbsp fresh parsley, chopped
1 C carrots, sliced, fresh or frozen
4 3/4 C cabbage, shredded
1 can (1 lb) tomatoes, cut up
1 C canned red kidney beans, drained, rinsed
11/2 C frozen peas
11/2 C fresh green beans
dash hot sauce
11 C water
2 C spaghetti, uncooked, broken
Directions:
1. Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté for about 5 minutes.
2. Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed.
3. Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender.
4. Add uncooked spaghetti and simmer for only 2–3 minutes.
Ingredients:
1/4 C olive oil
1 clove garlic, minced (or 1/8 tsp powder)
11/3 C onion, coarsely chopped
11/2 C celery with leaves, coarsely chopped
1 can (6 oz) tomato paste
1 Tbsp fresh parsley, chopped
1 C carrots, sliced, fresh or frozen
4 3/4 C cabbage, shredded
1 can (1 lb) tomatoes, cut up
1 C canned red kidney beans, drained, rinsed
11/2 C frozen peas
11/2 C fresh green beans
dash hot sauce
11 C water
2 C spaghetti, uncooked, broken
Directions:
1. Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté for about 5 minutes.
2. Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed.
3. Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender.
4. Add uncooked spaghetti and simmer for only 2–3 minutes.
Friday, December 25, 2009
Thursday, December 24, 2009
History at Home
The Alabama Department of Archives and History offers History at Home. Enjoy history at home by learning about and making historical crafts. Print out the directions and materials and get started!
Wednesday, December 23, 2009
Wednesday's Menu
Roast Beef Crock Pot Recipe
3 lbs. beef, cubed
1 lb. bacon, cooked, reserve grease
1 lb. onion, chopped
1 lb. carrots, chopped
1 lb. celery
2 cloves garlic, chopped
1 bay leaf
1 bottle red wine
Flour
Salt & pepper
1. Cook bacon in a large skillet, then remove (leaving grease).
2. Coat the beef cubes in flour then brown in the bacon grease.
3. Remove beef from skillet to a platter.
4. Saute all the vegetables with garlic in the bacon fat then remove and drain the pan.
5. Mix together the beef, bacon, the vegetables and half the bottle of wine.
6. Add salt, pepper, and bay leaf. Cook on low 8 – 10 hours.
3 lbs. beef, cubed
1 lb. bacon, cooked, reserve grease
1 lb. onion, chopped
1 lb. carrots, chopped
1 lb. celery
2 cloves garlic, chopped
1 bay leaf
1 bottle red wine
Flour
Salt & pepper
1. Cook bacon in a large skillet, then remove (leaving grease).
2. Coat the beef cubes in flour then brown in the bacon grease.
3. Remove beef from skillet to a platter.
4. Saute all the vegetables with garlic in the bacon fat then remove and drain the pan.
5. Mix together the beef, bacon, the vegetables and half the bottle of wine.
6. Add salt, pepper, and bay leaf. Cook on low 8 – 10 hours.
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