Growing up in the snow belt in northeast Ohio, having a snow day wasn't uncommon. The state legislature gave every district five emergency days that could be missed without making them up. That leeway took some of the stress off the news “no school tomorrow.” The problem is five days can be used long before one was dreaming of a white Christmas.
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1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients in a 3-quart electric slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
It's hard to believe it'll be 10 years since 9/11 come this September. The world has changed a great deal since that incredibly horrifying day – and so have our personal lives. Education is often a reactor to what's going on in the world, especially in terms of technology, business, safety and curriculum. Therefore, it should surprise no one that schools have changed a bit over the last decade. Will 2011 continue that trend?
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3 tablespoons extra-virgin olive oil
1/2 pound mixed mushrooms
1 pound Swiss chard, stemmed and coarsely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
2 tablespoons butter
A drizzle honey
Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve. [Full Story »]
1 pound ground hot pork sausage or turkey sausage
1/4 cup chopped onion
2.5 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded 2% sharp Cheddar cheese
1.75 cups 2% milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Makes 8 servings. [Full Story »]
4 bell peppers
5 tbsp. EVOO (extra-virgin olive oil)
1 medium yellow onion, chopped
1 clove of garlic, chopped
1 lb. lean ground beef
1.5 cups of cooked rice
1 cup chopped tomatoes, fresh or canned
1 tbsp. chopped fresh oregano or 1 tsp. of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp. Worcestershire sauce
dash of Tabasco sauce
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Through the month of December, The Herald Gazette is offering a “Buy One Get One Free” subscription promotion. This is an opportunity to give a gift that lasts all year long and keep your recipients informed about the news and advertising that affects them in their hometown.
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