Guest guest Posted September 28, 2006 Report Share Posted September 28, 2006 Lotus Rising The Official Newsletter of Sinshei By Tonya Cruz Sinshei Owner Monday, September 24, 2006 Hello and welcome to Lotus Rising; the first edition of the Sinshei newsletter. We are so excited to be here and to be of service to the New Age community! We officially went online on 09-16-06 and our Grand Opening was on Mabon. 2006 Meet the Boss! Tonya Cruz Sinshei Founder and Business Manager My name is Tonya Cruz. I am 35 years old and live with my son Julian, 2, and my fiancé Manuel (Manny) in Northlake, Illinois. I became a stay-at-home mom in 2004 when my son was five months old. As Julian grew older, I decided it was time to return to work, but after a very long and unsuccessful job search, Manuel and I have decided that being a stay at home mom to Julian is the best job for me. Manuel, a Lead Housing Specialist for CHAC, Inc. (a division of HUD) is the sole bread-winner of the family while I stay home and run our business and raise our son. I am also a college student; currently pursuing an Associate of Arts degree in Business Management with the University of Phoenix. I am also a student of WitchSchool and of The Firefly Academy of Wicca and Witchcraft. Sinshei is the brain child of my entrepreneurial spirit and Manny's computer and business know-how. I founded Sinshei as an E-bay store on July 30, 2006. Manny and I decided to launch Sinshei as an internet business and began researching possible wholesalers and vendors. Sinshei is currently operating as an E-bay store, featuring many of the same products you will find on our website. I will eventually close the E-bay store; once we get things up and rolling on Sinshei.com The products and services I offer at Sinshei reflect my spirituality: a mix of Zen Buddhism and Wicca. I am also a New-Ager; interested in alternative healing and therapies, Rune reading, spell-casting, Magick, witchcraft, Yoga, and meditation. I am an avid reader and many of the books on my website will be ones that I have read or personally recommend. I also have some exciting plans to expand Sinshei into more than a store. Meet My Second-in Command! Manuel Navarette Sinshei Business Manager and Web Master Manuel (Manny) Navarette hails to us from Monahans, Texas. A former USMC and graduate of Texas Tech University, Manuel has a Bachelors degree in Business Management with a minor in Computer Science. Manuel has been a Wiccan for over 15 years. He has been a Wiccan teacher and is very adept at Tarot Card reading. Manuel is the Sinshei webmaster and business manager, and the man who pays the bills! Without Manny's financial support, business know-how, and computer skills, Sinshei would not be here today. Many thanks go out to him for his endless hours of working on the computer to make Sinshei what it is becoming! Meet our son! Julian Aries Micheal Sinshei Mascot and the one that drives us to work very hard Julian Aries Micheal Navarette was born in Elmhurst, IL on Saturday, July 10, 2004 at 10:30 pm. He was 8 lbs. 10 ounces and 20 inches long. Julian has grown from a tender little baby to a beautiful and highly intelligent two-year old. Julian loves to play! His favorite toys are his immense collection of Thomas the Tank Engine trains and tracks; his car collection, and his soccer ball. Julian also loves to be outdoors chasing our feral cats, climbing into his trucks and taking off for a spin, or running in the big backyard. Julian's best friend is his "Dada" and his Auntie "Titi" Lola. In his quiet time, Julian enjoys PBS cartoons; Caillou, Barney, Thomas, Curious George, Teletubbies, and Dragon Tales are his favorite shows. Julian is the love of my life and the apple of my eye! Now that you have met my family, we welcome you to share your thoughts, comments, questions, etc. about us or Sinshei. It is my pleasure to be of service to you. If there is anything I can do to make your shopping experience at Sinshei a pleasant one, please feel free to e-mail me at: tcruz Thank You and Blessed Be! Tonya Welcome autumn! Autumn officially arrives on September 23, 2006 at 12:03 am and with the arrival of fall comes a chill in the air; leaves will change colors, and Mother Earth beings to settle for a long rest. It is this time of year when folks may find themselves most busy; with the kids returning to school, to getting ready for the upcoming Halloween and Holiday celebrations. Harvest time is a time to reap the gifts of Mother Earth; it is time for many gardeners to harvest fruits and vegetables grown in the spring and summer, a time to admire the pretty flowers, and a time to appreciate the lovely leaves falling from the trees. As we approach the festival of Mabon, on September 24, many of us of the Pagan and Wiccan faith will be busy celebrating the gifts of Mother Earth and preparing for the Samhain celebrations ahead. Fall is a time in the Wheel of the Year when The Lady takes Her rest and The Lord prepares for His departure from this world. Autumn is certainly a busy time for many; but with all the hustle and bustle of our frenzied activities, let us not forget to take a moment to thank our Higher Power for all the blessings we have harvested throughout the year. Give thanks to the Lord and Lady or whoever you choose as your Higher Power for all the good things you have received, and for all the bad things that you may have learned a lesson from. Here are some things you can do to welcome autumn into your home: · Clean your home from top to bottom (do this now before the Holiday rush and you will thank me later!) · Decorate your home in fall colors: browns, orange, deep green, gold, and reds. · Make or buy a harvest wreath to put on your front door · Bring in fallen tree branches and place them in appropriate colored vases for a natural touch to your décor · Make a basket of apples, squash, acorns, nuts, mini-pumpkins, and other fall fruits and vegetables. Place the basket on your dinner table or kitchen table. · If you like birds, scatter seeds in your yard to feed the birds who are nesting for the winter · If you have a home altar, clean it up and decorate it in fall colors; use fallen leaves and branches, nuts, seeds, Indian corn, and mini squash to bring in a natural feel to your sacred space · As the cool winds of Fall settle in, it is a good time to brew apple cider (add a few cinnamon sticks to the brew) and enjoy the lovely taste and aroma of this warm and comforting Fall treat! · Make potpourri baskets of cinnamon sticks and dried flowers; place them around your home and in your altar space. · For gardeners, "winterize" your garden by turning the soil, discarding all debris, and adding a natural compost such as organic manure, or fruit and vegetable peelings, coffee grinds, egg shells, and any food that has spoiled, dead leaves, fallen branches, and grass clippings are great too! Some ideas for a fun Mabon activity: www.spiritonline.com Arrange baskets of fresh fruit for friends or family Fill a bowl with fruits and leave it as an offering to the gods Fill a basket with pine cones, colorful dried leaves, wheat, acorns, and fallen pine branches and leave it by your altar or door Cook up a Mabon soup with carrots, onions, potatoes, radishes, and/or corn Mabon Recipes © by Stella Maris, 1997 & 1998 Recipes on this page: Fall Sabbat Incense, Stuffed Acorn Squash, Mabon Incense, Fresh Apple Pound Cake, Wild Rice with Apples and Walnuts, and Sweet Potato Casserole. Fall Sabbat Incense 3 parts Frankincense 2 parts Myrrh 1 part Rosemary 1 part Cedar 1 part Juniper Burn during fall and winter Sabbat rituals. Stuffed Acorn Squash 2 acorn squash, washed and cut in halves 1/2 stick of butter 1/2 cup of crushed Ritz crackers 1/4 cup chopped walnuts 1/4 cup brown sugar 11. Wash and cut acorn squash in half from stem to bottom 12. Scoop out the seeds and rub the inside and cut parts with butter 13. Put the acorn squash on a cookie sheet 14. Melt the butter, and mix in the walnuts, brown sugar, and crackers 15. Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done. Mabon Incense 2 Parts Frankincense 1 Part Sandalwood 1 Part Cypress 1 Part Juniper 1 Part Pine 1/2 Part Oak moss (or few drops of Oak moss Bouquet) 1 Pinch Pulverized oak leaf Burn during Mabon rituals. Fresh Apple Pound Cake 2 cups sugar 1 teaspoon salt 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract 3 large eggs 3 cups firm apples, diced 3 cups plain flour 1 cup pecans or walnuts, chopped 1 teaspoon baking soda Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing: 1 stick margarine 1/4 cup evaporated milk 1 cup light brown sugar 1 teaspoon vanilla Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake. Wild Rice with Apples and Walnuts 1 cup wild rice 2 cups water 1 Tablespoon vegetable oil Cook rice and oil in water for 50 minutes. 1 cup walnuts 1 rib of celery, chopped 4 chopped scallions 1 cup raisins 1 red apple, peeled and chopped, set aside in lemon water 2 teaspoons grated lemon rind Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. 3 T. lemon juice 2 garlic cloves, minced 1/2 t. salt 1/3 cup olive oil pepper, to taste Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. Sweet Potato Casserole 3 pounds sweet potatoes, peeled and steamed until completely soft 3/4 cup orange juice 2 eggs, beaten 2 Tablespoons melted butter 2 T. sugar 1 1/2 Teaspoons cinnamon 1/2 t. nutmeg Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan. 1/2 cup flour 1/4 c plus 2 T. brown sugar 1/2 t. cinnamon 1/4 c. chopped butter 1/2 c. chopped pecans Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes. The following recipes are adapted by Akasha Ap Emrys for all her friends and those of mind-- 1997-99 Akasha, Herne and The Celtic Connection wicca.com. All rights reserved. Harvest Morning Muffins 3 eggs1/2 cup sugar 1/2 cup vegetable oil1 cup grated apples 1 cup grated carrots1 cup whole-wheat flour 1 cup all-purpose flour1 tbs. baking powder 1/4 tsp. salt1/2 tsp. cinnamon Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins. Lunch Crumble 5 apples1 cup rolled oats 2/3 cup brown sugar1/2 cup all-purpose flour 6 tbs. butter1 tsp. cinnamon 1/4 tsp. salt1/4 tsp. allspice2 tbs. apple juice or orange juice Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Makes 6 servings.(Serve warm with chilled fruit and vegetable plates, buffet style.) Cinnamon Apple Butter (--N-Turkey) Sandwiches 9 to 10 apples, peeled and cored1 cup apple cider 2 tsp. apple pie spice(or 1/2 tsp. each nutmeg and allspice and 1tsp. cinnamon) Cut the apples into 1-inch chunks. (Don't worry about making them perfectly sized.) Place in a large, no reactive saucepan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat, until the apples are soft. Cool the mixture, divide it into two batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch pan. Bake in a 300-degree oven for 2 to 3 hours, until thick and deep brown. Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to two months in your refrigerator. Makes 1 1/2 cups. Create your favorite turkey sandwich buffet with slice turkey breast, lettuce, tomatoes, avocado wedges, sprouts, etc. Use CAB* instead of butter or mayonnaise. Share the Wealth Applesauce 24 tart apples Juice of a lemon 2 cups water1 cup sugar 4 tsp. cinnamon 1 cup raisins (optional) Peel and core the apples, then cut them into chunks. Place the apples in a large no reactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, and then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 1/2 cups.(Pour into resalable jars; decorate to give as Harvest gifts to relatives, friends, and neighbors.) All Things Harvested Pot Roast 4-5lb pot roast1 stick butter1 large onion sliced3 celery stalks, chopped1 garlic clove, chopped¼ tsp. dried thyme¼ tsp. dried parsley1 bay leaf1/8 tsp. black pepper¼ tsp. salt2-10oz cans French onion soup4 large potatoes, quartered1-8oz package raw baby carrots 1-16oz pkg. frozen broccoli/cauliflower mix In Dutch oven or oven safe pot W/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, sauté' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the French onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread. Makes 8 servings Mabon Caramel Apples 1 package Kraft* Caramels6 red or green apples, destemmed6 popsicle sticks Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens. Makes 6 servings. Remember, an apple a day keeps the dentist, doctor, and dermatologist away!!!! Welcome autumn! Autumn officially arrives on September 23, 2006 at 12:03 am and with the arrival of fall comes a chill in the air; leaves will change colors, and Mother Earth beings to settle for a long rest. It is this time of year when folks may find themselves most busy; with the kids returning to school, to getting ready for the upcoming Halloween and Holiday celebrations. Harvest time is a time to reap the gifts of Mother Earth; it is time for many gardeners to harvest fruits and vegetables grown in the spring and summer, a time to admire the pretty flowers, and a time to appreciate the lovely leaves falling from the trees. As we approach the festival of Mabon, on September 24, many of us of the Pagan and Wiccan faith will be busy celebrating the gifts of Mother Earth and preparing for the Samhain celebrations ahead. Fall is a time in the Wheel of the Year when The Lady takes Her rest and The Lord prepares for His departure from this world. Autumn is certainly a busy time for many; but with all the hustle and bustle of our frenzied activities, let us not forget to take a moment to thank our Higher Power for all the blessings we have harvested throughout the year. Give thanks to the Lord and Lady or whoever you choose as your Higher Power for all the good things you have received, and for all the bad things that you may have learned a lesson from. Here are some things you can do to welcome autumn into your home: · Clean your home from top to bottom (do this now before the Holiday rush and you will thank me later!) · Decorate your home in fall colors: browns, orange, deep green, gold, and reds. · Make or buy a harvest wreath to put on your front door · Bring in fallen tree branches and place them in appropriate colored vases for a natural touch to your décor · Make a basket of apples, squash, acorns, nuts, mini-pumpkins, and other fall fruits and vegetables. Place the basket on your dinner table or kitchen table. · If you like birds, scatter seeds in your yard to feed the birds who are nesting for the winter · If you have a home altar, clean it up and decorate it in fall colors; use fallen leaves and branches, nuts, seeds, Indian corn, and mini squash to bring in a natural feel to your sacred space · As the cool winds of Fall settle in, it is a good time to brew apple cider (add a few cinnamon sticks to the brew) and enjoy the lovely taste and aroma of this warm and comforting Fall treat! · Make potpourri baskets of cinnamon sticks and dried flowers; place them around your home and in your altar space. · For gardeners, "winterize" your garden by turning the soil, discarding all debris, and adding a natural compost such as organic manure, or fruit and vegetable peelings, coffee grinds, egg shells, and any food that has spoiled, dead leaves, fallen branches, and grass clippings are great too! Some ideas for a fun Mabon activity: www.spiritonline.com Arrange baskets of fresh fruit for friends or family Fill a bowl with fruits and leave it as an offering to the gods Fill a basket with pine cones, colorful dried leaves, wheat, acorns, and fallen pine branches and leave it by your altar or door Cook up a Mabon soup with carrots, onions, potatoes, radishes, and/or corn Mabon Recipes © by Stella Maris, 1997 & 1998 Recipes on this page: Fall Sabbat Incense, Stuffed Acorn Squash, Mabon Incense, Fresh Apple Pound Cake, Wild Rice with Apples and Walnuts, and Sweet Potato Casserole. Fall Sabbat Incense 3 parts Frankincense 2 parts Myrrh 1 part Rosemary 1 part Cedar 1 part Juniper Burn during fall and winter Sabbat rituals. Stuffed Acorn Squash 2 acorn squash, washed and cut in halves 1/2 stick of butter 1/2 cup of crushed Ritz crackers 1/4 cup chopped walnuts 1/4 cup brown sugar 79. Wash and cut acorn squash in half from stem to bottom 80. Scoop out the seeds and rub the inside and cut parts with butter 81. Put the acorn squash on a cookie sheet 82. Melt the butter, and mix in the walnuts, brown sugar, and crackers 83. Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done. Mabon Incense 2 Parts Frankincense 1 Part Sandalwood 1 Part Cypress 1 Part Juniper 1 Part Pine 1/2 Part Oak moss (or few drops of Oak moss Bouquet) 1 Pinch Pulverized oak leaf Burn during Mabon rituals. Fresh Apple Pound Cake 2 cups sugar 1 teaspoon salt 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract 3 large eggs 3 cups firm apples, diced 3 cups plain flour 1 cup pecans or walnuts, chopped 1 teaspoon baking soda Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing: 1 stick margarine 1/4 cup evaporated milk 1 cup light brown sugar 1 teaspoon vanilla Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake. Wild Rice with Apples and Walnuts 1 cup wild rice 2 cups water 1 Tablespoon vegetable oil Cook rice and oil in water for 50 minutes. 1 cup walnuts 1 rib of celery, chopped 4 chopped scallions 1 cup raisins 1 red apple, peeled and chopped, set aside in lemon water 2 teaspoons grated lemon rind Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. 3 T. lemon juice 2 garlic cloves, minced 1/2 t. salt 1/3 cup olive oil pepper, to taste Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. Sweet Potato Casserole 3 pounds sweet potatoes, peeled and steamed until completely soft 3/4 cup orange juice 2 eggs, beaten 2 Tablespoons melted butter 2 T. sugar 1 1/2 Teaspoons cinnamon 1/2 t. nutmeg Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan. 1/2 cup flour 1/4 c plus 2 T. brown sugar 1/2 t. cinnamon 1/4 c. chopped butter 1/2 c. chopped pecans Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes. The following recipes are adapted by Akasha Ap Emrys for all her friends and those of mind-- 1997-99 Akasha, Herne and The Celtic Connection wicca.com. All rights reserved. Harvest Morning Muffins 3 eggs1/2 cup sugar 1/2 cup vegetable oil1 cup grated apples 1 cup grated carrots1 cup whole-wheat flour 1 cup all-purpose flour1 tbs. baking powder 1/4 tsp. salt1/2 tsp. cinnamon Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins. Lunch Crumble 5 apples1 cup rolled oats 2/3 cup brown sugar1/2 cup all-purpose flour 6 tbs. butter1 tsp. cinnamon 1/4 tsp. salt1/4 tsp. allspice2 tbs. apple juice or orange juice Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Makes 6 servings.(Serve warm with chilled fruit and vegetable plates, buffet style.) Cinnamon Apple Butter (--N-Turkey) Sandwiches 9 to 10 apples, peeled and cored1 cup apple cider 2 tsp. apple pie spice(or 1/2 tsp. each nutmeg and allspice and 1tsp. cinnamon) Cut the apples into 1-inch chunks. (Don't worry about making them perfectly sized.) Place in a large, no reactive saucepan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat, until the apples are soft. Cool the mixture, divide it into two batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch pan. Bake in a 300-degree oven for 2 to 3 hours, until thick and deep brown. Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to two months in your refrigerator. Makes 1 1/2 cups. Create your favorite turkey sandwich buffet with slice turkey breast, lettuce, tomatoes, avocado wedges, sprouts, etc. Use CAB* instead of butter or mayonnaise. Share the Wealth Applesauce 24 tart apples Juice of a lemon 2 cups water1 cup sugar 4 tsp. cinnamon 1 cup raisins (optional) Peel and core the apples, then cut them into chunks. Place the apples in a large no reactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, and then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 1/2 cups.(Pour into resalable jars; decorate to give as Harvest gifts to relatives, friends, and neighbors.) All Things Harvested Pot Roast 4-5lb pot roast1 stick butter1 large onion sliced3 celery stalks, chopped1 garlic clove, chopped¼ tsp. dried thyme¼ tsp. dried parsley1 bay leaf1/8 tsp. black pepper¼ tsp. salt2-10oz cans French onion soup4 large potatoes, quartered1-8oz package raw baby carrots 1-16oz pkg. frozen broccoli/cauliflower mix In Dutch oven or oven safe pot W/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, sauté' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the French onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread. Makes 8 servings Mabon Caramel Apples 1 package Kraft* Caramels6 red or green apples, destemmed6 popsicle sticks Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens. Makes 6 servings. Remember, an apple a day keeps the dentist, doctor, and dermatologist away!!!! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.