CREAM SOUP SUBSTITUTES

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soup tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

TUNA CASSEROLE – GRANDMA STYLE

TUNA CASSEROLE – GRANDMA STYLE
1 large cans Albacore Tuna, well drained
1 can cream of mushroom soup or 1 batch homemade cream soup (below)
1 cup grated white cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can (3/4 cup) evaporated milk
2 tablespoons chopped parsley
Juice of 1 lemon
8 ounces Country Egg Pasta Noodles*
Crushed potato chips

  • Prepare noodles per package directions
  • Preheat oven to 350°.
  • Whisk together the mayonnaise, sour cream, evaporated milk, cream soup, lemon juice, parsley, salt and pepper until smooth.
  • Mix in cheese and tuna until well blended.
  • Fold in prepared noodles.
  • Top with crushed potato chips.
  • Bake 45 minutes.

HOMEMADE CREAM SOUP
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

*Next to making your own, these are the closest I have ever found to grandma’s homemade pasta noodles.

With leftovers I make it Tuna Melt Casserole by adding a slice of sharp white cheddar cheese before heating.

OPERA CAKE ala BAKING PARTNERS CHALLENGE

Opera Cake is a very famous French Pastry, where almond sponge cake is soaked in coffee syrup, topped with french coffee butter cream and finally glazed with ganache.  This cake is a labor of love as it is labor intensive. It can be prepared in 3 phases. First day prepare the sponge cake, second day prepare the butter cream and coffee syrup, and third day prepare ganache, chocolate glaze and assemble the final cake. The taste is awesome and worth the effort. I skipped the ganache to make it a little lighter.

NOTE:  The key for a good opera cake is evenly soaking the cake with the coffee syrup without sogging it down.

Source : Joe Pastry

For the Almond Sponge (Joconde):
6 Egg whites @ room temperature
2 1/4 tablespoons Sugar 
8 ounces Blanched almonds 
1 cup sifted Powdered sugar
6 Large eggs 
1/2 cup + 1 tablespoon All purpose flour
3 tablespoons Clarified butter, melted
1 1/2 teaspoon Vanilla 
  • Blanch almonds. Soak almonds in hot water for 30 minutes and then peel the skin off. 
  • Dry the almonds well on a paper towel and then powder in mini food processor. 
  • All ingredients need to be at room temperature for best results.
  • Pre heat the oven 425 F. 
  • Grease a half sheet pan with melted butter. 
  • Cut parchment paper exactly to the size of the pan. If it is too long , it may make the corners jagged.
  • Aadd the eggs to mixing bowl. 
  • To the eggs add sieved powdered sugar beating until pal yellow and sugar has been incorporated well with the eggs. The mixture would have increased in volume.
  • Add the powdered almonds and all purpose flour to the egg mixture blending until smooth with no lumps.
  • While this is happening, separate the other egg whites from the yolk. The bowl has to be clean. Reserve the egg yolks for making buttercream.
  • While the almond mixture is incorporating, prepare the meringue. Beat the egg whites until it reaches soft peaks. Now add the granulated sugar and beat again until it reaches stiff peak. DO NOT over beat the meringue – it may become flat. 
  • Fold the meringue into the almond mixture taking care not to flatten the mixture. 
  • Add melted butter and vanilla to the batter.
  • Grease the parchment paper with melted butter again. 
  • Pour the batter into the pan and spread it using a spatula. Take care to spread the batter on the corners. Corners are the culprits for not getting even sized sponge. 
  • Bake the sponge for 5-7 minutes or until the sponge is springy to the touch. DO NOT over bake – cake will become hard. 
  • Turn the sponge over a parchment paper and let it cool. Once one side is cooled, turn it over and peel the parchment paper and let the other side cool completely. If you are going to freeze wrap it using a cling wrap and freeze. If you are going to prepare the cake within 2 days, then it can be covered completely and stored at room temperature.
For French Coffee Buttercream:
2 tablespoons Coffee powder 
2 teaspoons Boiling water 
6 Egg yolks 
1 cup Sugar 
1/4 cup Water
1  pound Butter 
2 teaspoons Vanilla  
  • Dissolve the coffee powder in hot water and set aside. 
  • Add the reserved egg yolks to a mixing bowl. Beat until it becomes foamy,for at least 3 minutes. 
  • While the egg yolks are mixing prepare the sugar syrup. 
  • Add sugar and water in a sauce pan. Let it reach 238 degeree F. The mixture will be bubbling hot.
  • When the sugar is hot, immediately pour the syrup into the yolk little by little. DO NOT pour it in a hurry. DO NOT let it touch the walls of the mixer – the sugar will become crystal. Pour it little by little, mixing after each addition. Whisk the egg yolk mixture until it becomes cold. This is very important for the butter cream. The egg and sugar mixture MUST BE cooled down completely. 
  • Once it is cooled, remove the whisk attachment and insert the beater attachment to the mixer. 
  • Drop the butter one cube at a time to the mixer until it is incorporated well into the egg mixture.
  • Beat the butter mixture on high speed for at least 5 minutes until it becomes fluffy and pale.
  • Add the coffee and vanilla to the mixture and beat for a minute. This will make the buttercream rich in coffee flavor.

 

For Ganache:
10 ounces Bittersweet Chocolate
1 cup Cream
  • Add the chocolate to a bowl. 
  • Heat cream slowly until it reaches boiling point. 
  • Pour immediately over the chocolate. 
  • Let stand for 5 minutes and then mix with a spoon until it is smooth.
  • Whisk the chocolate using a wire whisk. 
  • Let stand for 5 minutes. The ganache has to be spreadable consistency.
For Coffee flavored syrup:
1/2 cup Sugar  
1 cup Water   
3 tablespoons Instant Coffee powder
  • Take sugar and water in a pan aand let it get reduced to half the volume. Now add coffee powder and let it dissolve into the hot water. Turn off  and let it cool.
For Tempered Chocolate:
6 ounces Callebaut chocolate (gourmet chocolate)
2 tablespoons Butter   
  • Prepare 2 bowls with ice water in one and cold water in the other. 
  • Add the chocolate to a microwave safe bowl, melt it in microwave one minute at a time until it is melted completely.
  • Place it on top of the cold water bowl. The temperature would have dropped to 84 degree F. Now take the bowl out and place it on top of the hot water bowl, the temperature would have hiked to 89 degree F. 
  • Immediately mix the butter and the chocolate. 
  • Pour the tempered chocolate on top of the cake.

ASSEMBLY

  • Cut the sponge into 4 equal sized rectangles.  
  • Apply the ganache a thin layer on top of the cake board. This will make sure that the cake comes out clean, when we cut it ,without sticking to the board.  
  • Place the first rectangle on the board. 
  • Center the cake. The up side of the cake has to remain the upside of the cake as it has lot of pores which will absorb the syrup.
  • Soak the sponge completely with coffee syrup. Be liberal in soaking, as the cake has to be melt in mouth. We can also pierce the sponge with fork and soak it with coffee syrup. 
  • Apply a thick layer of coffee buttercream on top of the sponge cake. 
  • Place the second rectangle of the almond sponge cake on top of the buttercream. 
  • Soak it again with coffee syrup.
  • Spread the ganache on top of the butter cream. Use an angled spatula to cover all the corners.
  • Place the 3rd sponge cake on top of the ganache and soak again with coffee syrup.
  • Apply buttercream on top of the sponge cake.
  • Place the 4th sponge cake on top o
  • At last apply a thin layer of buttercream on the sponge. 

 

  • Now comes the glazing part. We can either glaze the cake with melted chocolate or we can temper the chocolate and pour it on top of the cake. I tempered the chocolate and poured it on top of the cake.
  • Let the chocolate set at room temperature for about 10 minutes. 
  • Trim the sides of the cake. You should have a neat rectangle part of the cake. 
  • Mark the cake with a sharp knife with lines. These lines will help us to cut the cake after chilling, without breaking down the cake. 
  • Chill the cake for about 3 hours or overnight. 
  • Bring the cake to room temperature and cut it. 
  • Top the cake with chocolate garnishes and serve.

CARAMEL PECAN DUMP CAKE

This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

original recipe: APPLE CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple pie filling
1 box caramel or yellow cake mix
1/2 cup butter, sliced thin into 12 slices
1/2 cup chopped pecans
1/2 cup caramel sauce

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Even spread cake mix over top of fruit.
  • Lay slices of butter in a single layer on top of cake mix.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


my version: CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple, peach or lemon pie filling
1 tablespoon cinnamon (omit if using lemon)

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1/2 cup butter, sliced thin
1/2 cup caramel sauce
4 ounces pecan pieces, minced 

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Sift together dry ingredients and spread evenly over fruit layer.
  • Lay slices of butter in a single layer on top of dry ingredients.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

HAPPY HOMEMAKER & MENU PLAN MONDAY

We had a great week, but pretty busy so I’m a little behind on most things.  Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
It’s been much nicer temperature wise, but really overcast so pretty muggy when the sun breaks through in the afternoons.

TO DO FOR THE WEEK

  • Hubby’s physical therapy appointments (2)
  • Hubby’s eye surgery appointments (3)
  • Grocery shopping
  • A few Phone Calls

CURRENTLY READING
I’ve been slacking a little on reading lately.

TELEVISION / DVR

  • Astronaut Wives Club 
  • Complications
  • The Strain
  • Proof
  • Dark Matter
  • The Last Ship
  • Falling Skies
  • Under the Dome
  • Rookie Blue
BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
SATURDAY
something Chocolate
SUNDAY

SUCCESSFUL RECIPE LINKS

RECIPE FINDS TO TRY LATER

  • Ham & Cheese French Toast
  • Coconut Chicken Salad w/ Warm Honey Mustard Vinaigrette

ON MY MIND
It’s been chaotic the past two weeks.  Two weeks ago today I received one of those early morning phone calls that no one wants to answer.  My mom’s winter home in a Desert Resort (that hubby and I just finished painting inside and out for her along with other tasks) was broken into and apparently “squatters” had been systematically cleaning it out prior to someone finally noticing and calling us.  She and my step dad made a whirlwind trip down to change locks, take inventory and clean-up from the vandalism.

The hard part was after they returned trying to locate receipts, fill out forms and organize it all together into a semblance of order.  One of the things that ticks me off is that people always ask for your receipt, but most receipts are now printed on thermal paper.  As I was sorting through receipts many that were only a few months or a year old were already beginning to fade so bad they would hardly photocopy. I have to say, I think that thermal paper receipts should be done away with!!!!

THINGS THAT MAKE ME HAPPY

  • Planning our upcoming house projects
  • Thinking about minimalizing and donating a bunch of things after the move

HELPFUL TIP
I had my truck detailed recently and it looks so pretty!  I added new seat covers, but felt I was missing something so I wanted to add air freshener, but I hate most of the air fresheners – they just don’t smell real. I bought 2 wax melts, removed the tops and placed them under the seats and now my truck smells like a pina colada!

FAVORITE PHOTO FROM THE CAMERA

From Graftti Weekend this past weekend.

INSPIRATION

GRAFFITI WEEKEND SHOW-N-SHINE

This was the annual Graffiti Weekend.  There were events for everyone – from cruising down main street, to a visit to the nursing home, to the pancake breakfast, cruise night along the boulevard to show-n-shine at the river as well as a car auction.  We chose to start out downtown seeing the cars, went to a late breakfast at one of our favorite haunts the Jersey Lily Tavern (best I can tell Jersey Lily  was named for Lillie Langtry aka Jersey Lily whose story was told in The Life and times of Judge Roy Bean) and then to the river to see the hundreds of cars and finished with the antique sale at the Grange.

The weather was overcast which was great for a nice cool morning, but as the sun tried to come out it became quite muggy and made for not so great pictures. There really were some beautiful cars, but there were some real projects there also.  I especially like the one that reminded me of the movie Christine.  Overall I prefer a vintage original restoration – right down to the radio.  The country station that was sponsoring the show even arranged to broadcast on AM radio for those vehicles that were AM radio only. I think my favorite today was the avocado 1968 Pontiac GTO – such a great year.

BROKEN BALINESE CHICKEN

I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down – WAY TOO BITTER – so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.

BROKEN BALINESE CHICKEN
10 6 garlic cloves, minced
3 fresh long red chiles, halved and seeded
1 teaspoon red pepper flakes
6 3 small shallots, halved sliced
2 1 tablespoons chopped fresh ginger
1 cup brown sugar
1 1/4 teaspoon ground turmeric
1/4 cup vegetable avocado oil, plus more for brushing
freshly ground Salt and black pepper
One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
4 fresh bay leaves
4 2 limes, halved
   2 limes, sliced

  • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
  • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
  • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
  • Let the paste cool completely and season with salt and pepper.
  • Cover and refrigerate for at least 4 hours or overnight.

  • Preheat oven to 450°.
  • Uncover chicken and bring to room temperature while oven is heating.
  • Add lime pieces.
  • Bake 20-25 minutes until cooked through.

BAKED CARBONARA TORTELLINI

I love a good carbonara, but this recipe is the best of both worlds with adding the cheese tortellini instead of plain spaghetti for an oomph of extra flavor.

BAKED CARBONARA TORTELLINI
4 slices bacon, diced
1 small red onion, diced
4-5 cloves garlic, minced
Fresh ground salt and black pepper
1/2 + 1/2 cup grated Parmesan cheese
16-20 ounces cheese tortellini, prepared per package
1 cup heavy cream
1 cup whole milk
2 tablespoons Wondra flour

  • Preheat oven to 450°.
  • Spray 2 quart casserole with non-stick spray.  Set aside.
  • Prepare tortellini per package directions and drain well.
  • Cook bacon until crisp. Remove with slotted spoon to paper towels to drain.
  • Add onions and garlic to bacon grease and saute’ until fragrant.
  • Add flour, whisking until golden.
  • Add salt and pepper to taste.
  • Alternately slowly add the milk and heavy cream, constantly whisking.
  • Simmer 4-5 minutes until begins to thicken.
  • Add 1/2 cup Parmesan cheese and stir until melted.
  • Pour into large mixing bowl.
  • Fold tortellini into sauce.
  • Pour into prepared casserole and top with remaining cheese.  Salt and pepper again if you’d like.
  • Bake 5 minutes or so until cheese is melted and turning golden.

HAPPY HOMEMAKER & MENU PLAN MONDAY

We had a quiet week and 4th at home. I did quite a bit done, but also got some serious relaxing done.  I hope you had a great holiday.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday. 

WEATHER OUTSIDE
Still warm and a bit muggy, but we’re supposed to drop  about 10 degrees by the end of the week! YAY!

TO DO FOR THE WEEK

  • Dr. appointments
  • Receipt Research for a problem
  • Calls & Letter re: medical billing issues

CURRENTLY READING
I didn’t get much reading done last week so am still reading:

TELEVISION / DVR
The Strain and Dominion start this week as well as catching up on

  • Astronaut Wives Club 
  • Complications
  • Proof
  • Dark Matter
  • The Last Ship
  • Falling Skies
  • Under the Dome
  • Rookie Blue

CRAFTS & PROJECTS
The Christmas cards are finished as far as the craft work, but still need addressed and personal notes at Christmas time. The sun was glaring a bit so it is hard to tell, but I was spraying them with glitter and snow.
BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
TACOS
SATURDAY
SHIRRED EGGS & TOAST
BALINESE CHICKEN
MAGIC CARAMEL BARS
SUNDAY
Ham & Cheese Omelets

SUCCESSFUL RECIPES  FROM LAST WEEK

THINGS THAT MAKE ME HAPPY

  • Finished Craft Projects
  • Fireworks
  • Smiling Children 
  • Hugs
  • BBQS/PICNICS

FAVORITE PHOTO FROM THE CAMERA

We were at the river having lunch at a favorite hamburger joint and went down the local boat ramp to check out the water level and there was lone flipper at the bottom of the ramp.  You have to wonder how someone stepped out of their flipper without knowing it.

INSPIRATION

CHAT TIME

It feels like years since I’ve just sat down with my thoughts and chatted with my blog. Seems like life has been just too busy!  For the past 5 years we’ve been traveling and taking care of family, dealing with the VA for as long as I can remember and then dealing with my cancer and other health issues.

Well, it looks like life is finally slowing down for us.  We’re looking forward to finally settling once and for all and hoping that ALL the pieces will fall into place next month. We have the framework of a plan and are just waiting on a few final things (structural reports and such) to fall into place.  I’ll give more details after we’re sure it is all going to work out.  Once we know, there will be a lot of foot work to get us there since things have been stored in 2 different states for all these years, but we are SOOOOO looking forward to the move and having everything ALL in one place for a change!  The house (my grandparents old place) is in need of quite a bit of work, but we really don’t care – we’re actually looking forward to the project and have been making lists and designs to update and make it our own space.  We’re really looking forward to being back in a town that we know – near shopping, restaurants, churches, volunteering and medical that we like.  More importantly being near family and friends. We are just plain looking forward to getting back to a day to day routine.

After the move and everything we own is ALL in one place I already know there will be many piles for donation and piles for ebaying and piles for a rummage sale and probably piles for trash after all this time.  I am really looking forward to minimalizing our life.  After all these years we have learned how little we really need and want to be get by and be happy.

Larry Geddis Photography

My brother will be getting married here in 3 weeks so we have been preparing for that.  My awesome neighbor and friend, Heather is making the cake (gourmet cupcakes)! I’m really looking forward to my new sister-in-law being part of the family officially AND to the time on the coast where the weather will be 25-30 degrees cooler.  Thank you Chris & Amy for picking such a beautiful spot for your wedding!

I ALL but finished our Christmas cards this week, yep you read that right.  They still need addresses and personal notes which will be done nearer the holiday, but the craft work is done. I want them to be ready to mail after just after Thanksgiving since they will also be our change of address cards.

We had an early 4th of July with our neighbors.  We are really going to miss them when we move.  I’m still trying to find a way to take them with us.  We’ll be eating leftovers for days, but with a smile on our face of the pleasant evening we had to remember them by.  I’m really going to miss the kids especially as they are at that age where they change everyday.  But even more, I’m going to miss their smiles and hugs!  We did fireworks in the street until the wind started and we shut down for the night, but we’ll do more on the 5th.  Had to skip the actual 4th as their dad is a fireman on duty that night and why we had to celebrate early anyway.  LOL we had VERY safe fireworks with a fireman leading the way!  Lots of preparedness, buckets and water on hand.

Celebrating 239th birthday of the USA

I’m off playing with family today. I hope you are too. 
Have a safe and wonderful 4th.

Have you ever wondered what happened to the 56 men who signed the Declaration of Independence? Their story. . .

Five signers were captured by the British as traitors, and tortured before they died.

Twelve had their homes ransacked and burned.

Two lost their sons serving in the Revolutionary Army; another had two sons captured.

Nine of the 56 fought and died from wounds or hardships of the Revolutionary War.

They signed and they pledged their lives, their fortunes, and their sacred honor.

What kind of men were they?
Twenty-four were lawyers and jurists.
Eleven were merchants.
Nine were farmers and large plantation owners; men of means, well educated.

But they signed the Declaration of Independence knowing full well that the penalty would be death if they were captured.

Carter Braxton of Virginia, a wealthy planter and trader, saw his ships swept from the seas by the British Navy. He sold his home and properties to pay his debts, and died in rags.

Thomas McKeam was so hounded by the British that he was forced to move his family almost constantly. He served in the Congress without pay, and his family was kept in hiding. His possessions were taken from him, and poverty was his reward.

Vandals or soldiers looted the properties of Dillery, Hall, Clymer, Walton, Gwinnett, Heyward, Ruttledge, and Middleton.

At the battle of Yorktown, Thomas Nelson, Jr., noted that the British General Cornwallis had taken over the Nelson home for his headquarters. He quietly urged General George Washington to open fire. The home was destroyed, and Nelson died bankrupt.

Francis Lewis had his home and properties destroyed. The enemy jailed his wife, and she died within a few months.

John Hart was driven from his wife’s bedside as she was dying. Their 13 children fled for their lives. His fields and his gristmill were laid to waste. For more than a year he lived in forests and caves, returning home to find his wife dead and his children vanished.

So, take a few minutes while enjoying your 4th of July holiday and silently thank these patriots. It’s not much to ask for the price they paid.

Remember: freedom is never free!

It’s time we get the word out that patriotism is NOT a sin, and the Fourth of July means more than beer, picnics, and baseball games.

True “reflection” is a part of this country’s greatness.

Save

SANDWICH STACKERS

This recipe was originally from a book for cooking with cast iron pie irons. I changed it up for an easy week night recipe.  You can fill it whatever you’d like and or dip it in any sauce you like.  This is a fantastically versatile recipe.  Using thin sliced deli meats and cheeses works best.

SANDWICH STACKERS
Pillsbury Crescent Rolls or Pizza Dough
cooked bacon strips
baby swiss slices
aged white cheddar slices
hard salami slices
pastrami slices
oven roasted turkey slices
Apple slices
Egg Butter wash

  • Using two of the crescent triangles create a rectangle for each sandwich.
  • Layer desired ingredients within the rectangle.
  • Top with two more crescent triangles and seal edges.
  • Bake 12-15 minutes until pastry is golden and cheese is melted.
  • Brush with egg butter wash.
  • Bake another 3-5 minutes
  • Cool 2 minutes before cutting into squares and stacking.