By Gooseberry Patch
Afternoons at Grandma's farmhouse regularly sunny ... a hot breeze blowing via cotton curtains, never-ending fields of eco-friendly, enjoyable at the porch with a pitcher of lemonade and searching ahead to what she'd make for dinner. it doesn't matter what was once served in her kitchen, the foodstuff have been continuously made with love and the recipes have been treasures handed down via generations. these mouth-watering, attempted & true classics have been our concept for this assortment. a hundred and one Farmhouse Favorites is stuffed with the entire terrific dishes that made nutrition on the farmhouse so memorable, and now you can. Read more...
summary: Afternoons at Grandma's farmhouse consistently sunny ... a hot breeze blowing via cotton curtains, unending fields of eco-friendly, enjoyable at the porch with a pitcher of lemonade and looking out ahead to what she'd make for dinner. it doesn't matter what used to be served in her kitchen, the food have been constantly made with love and the recipes have been treasures handed down via generations. these mouth-watering, attempted & precise classics have been our notion for this assortment. one zero one Farmhouse Favorites is stuffed with all of the extraordinary dishes that made foodstuff on the farmhouse so memorable, and you can now
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Additional info for 101 farmhouse favorites
Olive oil Combine vegetables, basil, salt and pepper in a bowl. Let stand at room temperature for 30 minutes. At serving time, stir in bread cubes; drizzle with oil. Mix thoroughly; serve at room temperature. Serves 4. Angie Cornelius Sheridan, IL We have a large, wonderful vegetable garden every summer. This salad makes excellent use of all those peppers, cucumbers and tomatoes. Best-Ever Spinach Salad 1 bunch fresh spinach, torn 6 eggs, hard-boiled, peeled and sliced 1 lb. bacon, crisply cooked and crumbled 1/2 c.
Cans cream of chicken soup 2 c. water 1/4 c. onion, finely diced 1 cube chicken bouillon 2 10-oz pkgs. refrigerated biscuits, torn into one-inch pieces Combine all ingredients except biscuits in a slow cooker. Cover and cook on low setting for 5 to 6 hours. Thirty minutes before serving, add biscuit pieces to slow cooker; stir gently. Cover and cook on high setting for an additional 30 minutes, or until biscuits are cooked through. Serves 4 to 6. Nicki Slowbe Cleveland, OH There’s nothing better than coming home from a long, hard day to a big helping of chicken & dumplings.
Serves 8. Amy Wrightsel Louisville, KY This recipe brings back memories of my aunt and me puttering around in the kitchen trying to figure out how to make these Joe’s just perfect. Roasted Tomato-Feta Broccoli 2 T. olive oil 2 c. broccoli flowerets 1 c. cherry tomatoes 1 t. lemon juice dried parsley, salt and pepper to taste 1/2 c. crumbled feta cheese Optional: additional olive oil Heat oil in a skillet over medium heat. Add broccoli, tomatoes, lemon juice and seasonings; cook until vegetables are crisp-tender.