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ARCHIVE: EASTER AND PASSOVER CELEBRATIONS 2015

HOME  

SHOP TILL YOU DROPFOOD FACTS – RECIPES – FIT AND FABULOUS

 – FASHION – HEALTH AND WELLNESS –FITNESS –

 MENS FASHIONS – BEAUTY –INSPIRATION – PARENTING  – FINANCE

ARCHIVE PAGES

INSPIRATIONAL RAYS OF SUNSHINE!


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FOR MANY FAITHS

THIS TIME OF YEAR REPRESENTS

A  SPIRITUAL TIME OF RENEWAL…

MAKING PEACE WITH OTHERS…

OR MAKING PEACE WITH YOURSELF…

LETTING GO OF THE NEGATIVE WAYS OF THE PAST…

AND ALLOWING YOURSELF TO START OVER

WITH A  FRESH NEW OUTLOOK,…

AND DON’T FORGET TO BEGIN THAT BRIGHT NEW DAY

WITH A CONVERSATION WITH YOUR BEST FRIEND…

SOMEONE YOU CAN TRUST,

WHO’S ALWAYS THEIR WHEN NEEDED,…

BUT FORGOTTEN ABOUT FAR TO OFTEN…

GOD!

THOUGH OUR LIVES ARE IMPORTANT…

WE ARE NOT THE CENTER OF IMPORTANCE!

TAKING OURSELVES TOO SERIOUSLY …

CAN ONLY LEAD TO SERIOUS PROBLEMS…

KEEP IS SIMPLE…

BELIEVE…

FORGIVE…

ACCEPT…

LET PEACE BEGIN WITHIN OURSELVES…

THEN SHARE IT WITH OTHERS…

History of Easter

(4 min) TV-PG

A look at the origins of the holiest day on the Christian calender.

=

BET YOU DIDN’T KNOW…

EASTER TRADITIONS!

Easter, which celebrates Jesus Christ’s resurrection from the dead, is Christianity’s most important holiday. It has been called a moveable feast because it doesn’t fall on a set date every year, as most holidays do. Instead, Christian churches in the West celebrate Easter on the first Sunday following the full moon after the vernal equinox on March 21. Therefore, Easter is observed anywhere between March 22 and April 25 every year. Orthodox Christians use the Julian calendar to calculate when Easter will occur and typically celebrate the holiday a week or two after the Western churches, which follow the Gregorian calendar.

The exact origins of this religious feast day’s name are unknown. Some sources claim the word Easter is derived from Eostre, a Teutonic goddess of spring and fertility. Other accounts trace Easter to the Latin term hebdomada alba, or white week, an ancient reference to Easter week and the white clothing donned by people who were baptized during that time. Through a translation error, the term later appeared as esostarum in Old High German, which eventually became Easter in English. In Spanish, Easter is known as Pascua; in French, Paques. These words are derived from the Greek and Latin Pascha or Pasch, for Passover. Jesus’ crucifixion and resurrection occurred after he went to Jerusalem to celebrate Passover (or Pesach in Hebrew), the Jewish festival commemorating the ancient Israelites’ exodus from slavery in Egypt. Pascha eventually came to mean Easter.

Did You Know?
Over 90 million chocolate Easter bunnies are made each year.

Easter is really an entire season of the Christian church year, as opposed to a single-day observance. Lent, the 40-day period leading up to Easter Sunday, is a time of reflection and penance and represents the 40 days that Jesus spent alone in the wilderness before starting his ministry, a time in which Christians believe he survived various temptations by the devil. The day before Lent, known as Mardi Gras or Fat Tuesday, is a last hurrah of food and fun before the fasting begins. The week preceding Easter is called Holy Week and includes Maundy Thursday, which commemorates Jesus’ last supper with his disciples; Good Friday, which honors the day of his crucifixion; and Holy Saturday, which focuses on the transition between the crucifixion and resurrection. The 50-day period following Easter Sunday is called Eastertide and includes a celebration of Jesus’ ascension into heaven.

In addition to Easter’s religious significance, it also has a commercial side, as evidenced by the mounds of jelly beans and marshmallow chicks that appear in stores each spring. As with Christmas, over the centuries various folk customs and pagan traditions, including Easter eggs, bunnies, baskets and candy, have become a standard part of this holy holiday.

 

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CLICK  ↑  HERE

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with High-Profile TV Premieres:

‘Killing Jesus,’ ‘The Dovekeepers,’ ‘A.D.’

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More Must-See Easter Movies

Turn off the sitcoms

and get into the Easter spirit with these hand-picked selections.

 

By Nancy Mattia and our COFFEEBREAKWITHFRIENDS team!

Joshua the Movie Starring Tony Goldwyn and F.Murray Abraham 

www.facebook.com/pages/Joshua-the-Movie…/188803067811892Joshua the Movie Starring Tony Goldwyn and F.Murray Abraham – “Remind them that I love them. That I died for them. Tell them that my love is real. That if they 

The Robe (1953) – IMDb

www.imdb.com/title/tt0046247/
 Rating: 6.7/10 – 3,493 votes

Marcellus is a tribune in the time of Christ. He is in charge of the group that is assigned to crucify Jesus… See full summary »
Directed by Henry Koster. Starring Richard BurtonJean Simmons.

The Passion of The Christ – A Mel Gibson Film – Official Movie 

www.thepassionofchrist.com/The Passion Of The Christ –
A Mel Gibson Film – Official Movie Website – Icon Productions.

Easter Parade (1948)

What it’s about: A heartbroken Fred Astaire needs a new dance partner when fellow toe-tapper and love interest Ann Miller quits their duo to go solo. (Where’s Ginger when you need her?) Fred teams up with a plucky chorus girl, Judy Garland, and they attempt to step their way to stardom in time for the next Easter Parade.
Watch it with: Any youngster who’s hooked on High School Musical and can appreciate the dance numbers and the “we’re gonna make it big” mentality.

The Greatest Story Ever Told (1965)
What it’s about: This blockbuster depicting the life of Jesus Christ is full of drama, spectacular scenery, and A-list Hollywood stars in noteworthy cameos, including John Wayne, who witnesses the crucifixion and exclaims with a drawl — yes, a drawl — “Truly this man was the son of God.”
Watch it with: Older kids who can sit still for a serious movie. It’s more than three hours long but well worth it.

Ben-Hur (1959)
What it’s about: Ben-Hur, played by Charlton Heston, is a Roman prince whose powerful friend-turned-foe banishes him to a slave ship. Revenge awaits. Ben-Hur’s tribulations are interspersed with scenes of Jesus Christ’s life and death.
Watch it with: Teenagers who thrill to speedy car chases; here, of course, the cars are chariots.

Jesus Christ Superstar (1973)
What it’s about: Who knew Jesus could sing? Apparently Andrew Lloyd Webber did, in this rock musical adaptation of the life of Christ. Hit songs include “I Don’t Know How to Love Him,” sung by a remorseful Mary Magdalene.
Watch it with: Grade schoolers and older kids who think a nontraditional take on religion is groovy, man.

King of Kings (1961)
What it’s about: If you like your biblical epics on a human, less-grandiose scale, this is the one for you. Narrated by Orson Welles, this film tells the story of the life of Jesus Christ, including a moving scene of the Sermon on the Mount.
Watch it with: Grade schoolers and older kids. Salome’s dance is sure to entertain any youngster who likes music videos.

It’s the Easter Beagle, Charlie Brown (1974)
What it’s about: Charlie Brown and company get ready for Easter. Peppermint Patty attempts to get crafty with colored eggs, Sally goes to the mall for new shoes (platforms, of course, since this is a ’70s-era production), and the whole gang goes on an egg hunt while looking for the Easter Bunny.
Watch it with: Toddlers and preschoolers. But then again, who doesn’t love Charlie Brown?

Yogi the Easter Bear (1993)
What it’s about: In this cartoon, Yogi is doing his usual thing, stealing picnic (“pic-a-nic”) baskets as his best bud, Boo Boo, tries to reform him. But then the Easter Bunny is kidnapped, and it’s Yogi to the rescue.
Watch it with: Toddlers and preschoolers. Yogi may be goofy, but he’s gentle too.

Winnie the Pooh — Springtime With Roo (2004)
What it’s about: This cheery musical finds Rabbit more interested in spring cleaning than Easter, much to the disappointment of his pals Winnie the Poo, Piglet, Tigger, and Roo.
Watch it with: Toddlers and preschoolers. These characters put the “L” in lovable as they all learn the importance of friendship.

Peter Cottontail — The Movie (2006)
What it’s about: In this animated film, Peter, Chief Easter Bunny, tries to teach his son about responsibility by assigning him to clean the Clock of Spring. But Peter’s nemesis, Irontail, decides to steal it. Oh, no!
Watch it with: Toddlers and preschoolers. This is true family fare.

 

MAY RAYS OF INSPIRATION SHINE UPON

YOUR SOUL

AND MAY THOSE RAYS BE REFLECTED IN YOUR ACTIONS

AS YOUR ACTIONS ARE HEARD LOUDER THAN YOUR WORDS …

LET GO…and LET GOD!

TRY TO FIND FAITH IN A HIGHER POWER…

GIVE BACK…

LIVE, LAUGH…

LOVE ONE ANOTHER…

LET PEACE BEGIN WITHIN….

THEN HOPEFULLY THAT PEACE

WILL SPREAD THROUGHOUT THE WORLD!!!

HAPPY EASTER!…GOD BLESS!

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“In every generation each individual is bound to regard himself as if he had gone personally forth from Egypt.” – the Passover Haggadah

At Passover Seders each year, we recite the Haggadah’s timeless instructions to regard ourselves as having personally lived through the events of the Exodus. The Seder itself is designed to help us envision our participation in the story. We dip parsley into saltwater to remember the tears we shed in Egypt, and we munch on spicy, bitter horseradish in an attempt to replicate a little of the misery we experienced as slaves.

But how far can saltwater and horseradish really take us? For most of my life, when I pictured ancient Egypt, I thought of the 1956 epic film, The Ten Commandments. The sets were opulent, and I loved Anne Baxter’s gorgeous robes and headdresses as she played Nefertiti, queen of Egypt. READ MORE?>>

Visit: http://www.OurDailyJourney.com

The Fingerprint of God :

Fibonacci numbers & Golden ratio 1,618…

lv= e

ARCHIVES: OUR FAVORITE FALL RECIPES 2014/2015…PLUS APPLES, APPLES AND MORE APPLES…



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WHAT’S FOR DINNER!

 

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WHAT’S FOR DINNER?

OUR FAVORITE FALL/WINTER RECIPES!

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1. Dried Apples:  Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls:   Make Dried Apples (No. 1); chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan; cool slightly, then form into balls.

 

3. Apple Granita:  Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes; strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork; top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita:  Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini:  Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths:  Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for “teeth.”

7. Applesauce:  Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce:  Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce:  Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter:  Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon; cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples:

Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples; strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

 

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden; drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage:   Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

 

14. Witch’s Candy Apples:   Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples; dip in the candy coating. Set on oiled parchment paper to harden.

 

15. Caramel Apples:   Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup; cool slightly. Insert wooden sticks into 4 apples; dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider:   Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

 

17. Apple Cake:   Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes; cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt; spread on the cake.

 

18. Bacon-Apple Dates:   Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

 

19. Apple-Onion Bruschetta:   Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

 

20. Apple-Pork Burgers:   Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

 

21. Sausage-Apple Skewers:   Thread 1-inch chunks of apple, bratwurst and red onion on skewers; brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

 

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

 

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

 

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut.

 

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23); add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

 

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight; strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

 

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato; squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

 

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

 

29. Apple-Brie Polenta:  Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

 

30. Apple-Mustard Chicken:  Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts; cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste; bring to a simmer to thicken.

 

31. Cider Doughnuts:   Simmer 1 cup apple cider until reduced to 1/4 cup; cool. Mix with 1/2 cup grated peeled apple, 2 tablespoons sugar, 1 egg, 1/4 teaspoon each nutmeg and vanilla, and 2 cups dry pancake mix. Roll into 1-inch balls and deep-fry in 375 degrees F oil. Drain on paper towels and roll in cinnamon sugar.

 

32. Chicken-Apple Crepes:   Prepare Apple-Mustard Chicken (No. 30); dice the chicken. Fill prepared crepes with the chicken and shredded gruyere. Roll up, top with the sauce and bake at 350 degrees F, 12 minutes.

 

33. Apple Stuffing:   Cook 1/2 cup each chopped onion, celery and apple and 3 tablespoons each chopped almonds and prunes in 1/2 stick butter until soft. Transfer to a large bowl and stir in 1 cup each chicken broth and cream, 12 cups stale bread cubes and 1 teaspoon kosher salt. Transfer to a baking dish, cover and bake at 375 degrees F, 45 minutes. Uncover and bake 15 more minutes.

 

34. Apple Skillet Pancake:   Whisk 3 eggs until frothy; whisk in 3/4 cup each milk and flour. Peel, core and slice 1 apple; cook in an ovenproof 10-inch skillet with 3 tablespoons butter and 1 tablespoon sugar until just soft. Add the batter and bake at 450 degrees F until puffy and golden, 15 minutes.

 

35. Apple Pancake:   Topping Cook 2 chopped peeled apples and 1/2 teaspoon cinnamon in 2 tablespoons butter over medium heat, 5 minutes. Add 3/4 cup maple syrup and bring to a simmer.

 

36. Apple Turnovers:   Make Apple Pancake Topping (No. 35), using only 1/4 cup maple syrup; cook until the liquid is reduced by half. Stir in 1 tablespoon raisins; cool. Cut 1 sheet puff pastry into 4 squares; roll out each into a 6-inch square. Fill with the apple mixture and fold into triangles; crimp to seal. Bake at 425 degrees F until puffed and golden, 20 minutes.

 

37. Apple-Cheddar Fondue:   Simmer 1/8 cup each apple cider and white wine. Whisk in 3/4 pound shredded extra-sharp cheddar tossed with 2 teaspoons cornstarch. Add 2 tablespoons applejack brandy and season with salt and pepper. Serve with cubed bread and apple slices.

 

38. Waldorf Salad:   Toss 1/2 cup sliced grapes, 2 each chopped apples and celery stalks, 1/4 cup each mayonnaise, sour cream, walnuts and parsley, and lemon juice, salt and pepper to taste.

 

39. Cranberry Waldorf:   Make Waldorf Salad (No. 38), replacing the grapes, walnuts and parsley with dried cranberries, hazelnuts and dill.

 

40. Creamy Apple Slaw:   Mix 2 tablespoons mayonnaise, 1 tablespoon whole-grain mustard and 2 teaspoons apple cider. Toss with 1 cup each grated peeled celery root and apple, and salt, pepper and parsley to taste.

 

41. Sesame-Apple Slaw:   Whisk 2 tablespoons sesame oil, 1 tablespoon brown sugar, 2 teaspoons each rice vinegar and soy sauce, and 1 teaspoon grated ginger. Add 3 cups each shredded apples and napa cabbage, and salt.

 

42. Apple Galette:   Toss 3 sliced, peeled and cored baking apples with 2 tablespoons each brown sugar, apricot jam and melted butter. Lay an 11-inch round of pie dough on a baking sheet. Add the filling, leaving a 2-inch border; fold in the edges. Bake at 350 degrees F until golden, 45 minutes to 1 hour.

 

43. Apple-Fennel Slaw:   Mix 2 tablespoons each mayonnaise, lime juice and chopped cilantro, 1 teaspoon minced chipotle in adobo sauce and a pinch of salt. Thinly shave 1 small quartered fennel bulb, 1 small red apple and 1 small green apple. Toss with the dressing.

 

44. Apple-Ginger Galette:   Make Apple Galette (No. 42), adding 1 tablespoon finely chopped candied ginger to the filling.

 

45. Caramel Apple Galette:   Make Apple Galette (No. 42), replacing the apricot jam with jarred dulce de leche.

 

46. Apple-Cheddar Galette:   Make Apple Galette (No. 42), pressing 2 tablespoons shredded cheddar into the dough before adding the filling. Halfway through baking, sprinkle the crust with 2 more tablespoons cheddar.

 

47. Baked Apples:   Scoop out the core of 4 apples using a melon baller, leaving the bottoms intact. Mix 3 tablespoons each brown sugar and butter with 1/8 cup fresh breadcrumbs and 1/2 teaspoon cinnamon; stuff into the apples. Put in a baking dish with 1/8 cup apple cider and bake at 375 degrees F, 45 minutes.

 

48. Nutty Baked Apples:   Make Baked Apples (No. 47), adding 3 tablespoons chopped toasted walnuts or pecans to the filling.

 

49. Savory Baked Apples:  Make Baked Apples (No. 47), reducing the brown sugar to 1 tablespoon, omitting the cinnamon and adding 1/2 teaspoon salt and 1 teaspoon each chopped thyme, parsley and shallot to the filling.

 

50. Apple-Sausage Patties:  Combine 2 tablespoons shredded peeled apple and 1/4 pound uncased fresh breakfast sausage; form into 4 small patties. Cook in an oiled skillet over medium-high heat, turning, until cooked through.
Read more at: http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-apples.page-5.html?oc=linkback

 

OUR FAVORITE APPLE RECIPE!…

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I’ve made this Apple Tart many times

and it is always a winner!

(OTHER FRUITS MAY BE USED)

*********************

OUR FAVORITE

FALL/WINTER MENU…

SALADS

 

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SOUPS…

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THE MAIN COURSE…

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SAVE THE BEST FOR LAST…

OUR FAVORITE  DESERTS…


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LET’S NOT FORGET

ABOUT A LITTLE SOMETHING

FOR THE MORNING!

 

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