I decided that would like to write an interactive story with all of you, I will begin it and you continue it by writing a comment or sending me what you would like added. The next day I will choose from all the ideas I receive and will pick one to add to the story and I will add it to that day’s post and to the story. This will give all of us a great writing exercise. So, here it goes:


Start the New Year Right


Chapter 1 – New Years Eve

His name was Jake and this was his city. It was New Years Eve 1950 and there was no better place to be on New Years Eve than New York City. Hell, there was no better place to be anytime, except Brooklyn, where he was born and raised. It was 7:15 pm and he was learning against a lamppost on Park Avenue across the street from her hotel. He lit up a cigarette and inhaled deeply as he looked up to where her room was. The lamp cast a romantic, shadowy light upon Jake. He looked like a mysterious figure there, dressed all in black. “What am I doing here? I’m not even sure if I like her,”he thought to himself.

Her name was Honey LaRue. She didn’t feel like Honey LaRue. That was not the name she was born with. No, she felt more like Sarah Janowitz, a small-town girl from Batavia, New York, where she grew up, the daughter of a doctor and a school teacher. Her first agent gave her the name Honey LaRue because of the color of her hair. He said that name would take her to stardom. It did. It didn’t happen overnight though. She was brushing her famous long hair as she wondered what the night would bring. She didn’t really want to go out, let alone with this stranger. This date was a publicity stunt. She felt bad for the guy. Jake, yes, that was his name.

He was a fireman. She was an actress, a movie star. He came from a poor family. She came from an upper middle close family. He was big city. She became big city. He was 6’3” with a strongly built body. Broad shoulders, a narrow waist slim hips and long legs with the cutest tight rear end did him proud. But he had to work at maintaining his body and he did. Jake had smoldering brown eyes, brown hair cut in a crew cut, a chiseled face with a strong square jawline with a cleft chin. Honey was a sucker for cleft chins. They reminded her of her favorite actor, Kirk Douglas. “Yes,”she thought, “he is a stunning man, but he is so cocky. I’d like to knock him down a peg or two.”

Her eyes were a stunning green and she was not petite at all. No, he was just like he liked his women, tall and curvy. She was 5’8” with womanly hips, a narrow waist and he guessed a 38 D bust. His guesses were usually pretty good in that area. Honey’s blond hair was the color of amber honey and he loved that she wore it straight and natural whenever he saw her. She had the cutest heart-shaped face he had ever seen and she could break a man’s heart in two seconds flat. She was poison to all men. He looked at his watch and determined it was time to begin the night. He slowly walked across the street and entered The Waldorf Astoria. He walked over to the check-in desk and informed the desk clerk that he was there to see Miss Honey LaRue, that he was her date for the evening. “What is your name, Sir?” “Jake Mackenzie.” “I’ll let her know you are here, sir.” “Thank you.” “Miss LaRue says she will be right down. You can have a seat wherever you like while you wait.” Jake hated waiting. He sauntered over to the nearest chair and took out another cigarette, prepared to have a long wait. Five minutes later he saw her coming toward him. He was impressed. She was punctual.

Ok, now it’s your turn. Take it from here!
We should have some glamor recipes from the 1950s to go along with our story, don’t you think?
Here’s a recipe that would never be served at the Waldorf, but when I came across it, I had to include it. Do you remember John Beresford Tipton? I do. The Millionaire was my favorite TV program back then. I’d watch it faithfully with my mother.



A scene from the TV series, The Millionaire, showing Michael Anthony (played by Marvin Milner), the deceased Millionaire’s go-between handing a woman a check for a million dollars.

Title: John Beresford Tipton Bars
Categories: Candies Snacks Cereals
Servings: 10

1 lb Golden Almond Bars; (5 bars)
1 c Fruit Loops Cereal
1 c Rice Krispies
1 c Miniature Marshmallows

NOTE: One pound of almond bark can be substituted for the candy bars if
they are not available.

Melt candy bars in a double boiler. Remove from heat, add cereals, mix
until coated, then add marshmallows. Mix well. Pour into a buttered pan
about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small

Ok, it took some doing, but here is a fitting 1950s Fancy Restaurant Menu based on one I found online at http://www.foodtimeline.org/fooddecades.html:


Assorted Rolls and Butter
Chilled Melon
Lobster Newberg in Croustades
Crown Roast of Lamb
Roasted Potatoes with Parsley Butter
Peas with Mint Cream
Lindy’s Cheesecake
coffee, tea, wine, champagne



lobster newburg
Home Cookin Chapter: Fish And Seafood

Lobster Newburg
By mielhollinger
Added June 29, 2001 | Recipe #9743
Photo by karenury
TOTAL TIME: 20 mins.
PREP TIME: 10 mins.
COOK TIME: 10 mins.

2 teaspoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
2 beaten egg yolks
8 ounces cubed, cooked lobsters
1 tablespoon dry sherry
1/8 teaspoon white pepper or 1/8 teaspoon black pepper
1 dash ground red pepper
2 English muffins, split and toasted
Snipped fresh chives (optional)


1 In a medium saucepan, melt butter.

2 Stir in flour and salt.

3 Add the milk all at once.

4 Cook and stir until thickened and bubbly.

5 Cook and stir 1 more minute.

6 Stir about half the hot mixture into the beaten egg yolks.
7 Return all to saucepan.

8 Cook and stir until mixture is thickened and bubbly.

9 Stir in lobster, dry sherry, white or black pepper, and
ground red pepper.

10 Heat through.

11 Serve over English muffin halves.

12 If desired, garnish with snipped chives.
Nutritional Facts for Lobster Newburg

Serving Size: 1 (196 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 220.9

Calories from Fat 74
Total Fat 8.2 g
Saturated Fat 4.3 g
Cholesterol 176.4 mg
Sodium 565.6 mg
Total Carbohydrate 18.7 g
Dietary Fiber 1.1 g
Sugars 1.1 g
Protein 16.8 g
source: http://www.food.com/recipe/lobster-newburg-9743

Servings: 4

Exported from Home Cookin 8.56 (www.mountainsoftware.com)
Home Cookin Chapter: Lamb



crown roast of lamb




Crown Roast Of Lamb With Fresh Herbs
Dec 20, 2012 1:02 pm
How to make a simple, impressive crown roast
By Jess Kapadia

Photo: Gabi Porter
Memorize this easy recipe for a crown roast of lamb in 8 simple

There is nothing intimidating about a crown roast except the price
tag. For a special occasion or holiday meal, he who delivers the
crown roast to the table is king. Best of all, you’re also paying
for ease of preparation. Simply rub with salt, pepper, olive oil
and a simple herb mixture and let it roast for — no, not 3 hours,
that will kill your lovely expensive roast — half an hour.
Maximum. If you like your lamb any more cooked than a scant
medium-rare, you should not be buying pricey cuts of meat or
taking king-sized credit for this regal dish.
Servings: 8 to 10

1 whole loin of lamb, tied into a crown shape
Coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon rosemary, chopped
1 teaspoon thyme leaves, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 large cloves garlic, peeled


Preheat oven to 450F.

Combine chopped rosemary and thyme with one tablespoon of the
olive oil and set aside.

Combine chopped parsley with the remaining two tablespoons of
olive oil and set aside.

Season the inside and outside of the roast with salt and pepper.
Rub the roast with the herb olive oil and stick the garlic cloves
firmly in the middle of the center cavity.

Roast for 30 minutes or until the internal temperature reaches 130
for medium-rare. Remove, coat lightly with the parsley oil and
allow to rest for 20 minutes before slicing into individual chops
and serving.

Garnish the serving platter with the rest of the parsley oil.
Level of Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes


Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)



Home Cookin Chapter: Vegetables

Peas In Mint Cream
By poorgirlgourmet • April 16, 2010 • Photo by Food52

Author Notes: For the last two years, I’ve made this recipe for
Easter, but cheating (well, cheating might be a harsh term, it’s
really using what’s available, as peas aren’t quite ready that
early in the year in New England) by using frozen peas. Because
the mint in my garden is also not producing by Easter, this recipe
is designed to use an entire package of supermarket mint (to avoid
waste). If you choose to double the recipe, it isn’t necessary to
double the olive oil and shallot. – poorgirlgourmet

Serves 4 to 6

1 cup light cream
2-3 sprigs fresh mint
3 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
16 ounces peas, defrosted if using frozen
Kosher salt
Freshly ground black pepper
The leaves of 2-3 sprigs fresh mint, coarsely chopped

At least an hour before preparing the peas, place the mint in a
small saucepan and pour the light cream over it.

Over medium-low heat, warm the cream until it is scalded (the
point when it has just starting to steam and small bubbles can be
seen around the rim of the pan), 10 to 15 minutes. Be sure to keep
an eye on this process, because you don’t want the cream to boil,
and it doesn’t take but a moment of not paying attention to go
from scald to boil.

Remove the pan from the heat and allow the mint to steep in the
cream for another 30 to 45 minutes.

You can make the mint cream a day before if you like, just
transfer the mint and cream to an airtight container and store in
the refrigerator for up to 24 hours, removing it from the
refrigerator 20 minutes or so before cooking the peas so that the
cream isn’t refrigerator cold at the point when you pour it into
the pan with the peas.

Heat the olive oil in a large saute pan over medium heat, then add
the shallot and saute until the shallot is translucent, 2 to 3
minutes. While the shallot is cooking, remove the mint from
the cream and discard the cooked mint.

Add the peas to the pan, then pour in the cream. Cook until the
cream is reduced by half and the peas are warmed through, stirring
frequently, 12 to 15 minutes.

Add salt and pepper to taste, remove the peas from the heat, then
stir in the chopped mint, and serve them forth.

source: poorgirlgourmet as found at
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)






Home Cookin Chapter: Cheesecakes

Lindy’s Cheesecake
New York deli man Arnold Reuben claimed he was the first to serve
cheesecake. But it was his
Competitor, Leo Lindemann, who hired away Reuben’s pastry chef to
re-create the dessert at his place, Lindy’s, and made it an icon.
Lindy’s is gone now, but the cheesecake recipe remains. —Arthur
Schwartz, from “Cream of New York” (November 2006)

New York
View gallery Enlarge Credit: Andre Baranowski



1 cup flour
8 tbsp. unsalted butter, cubed
¼ cup sugar
1 tsp. lemon zest
¼ tsp. salt
1 egg yolk
½ vanilla bean, seeds scraped and reserved


2½ lb. cream cheese, softened
1¼ cups sugar
3 tbsp. flour
1½ tsp. orange zest
1½ tsp. lemon zest
½ tsp. vanilla extract
5 whole eggs, plus 2 yolks
¼ cup heavy cream


1. For the crust: Combine flour, butter, sugar, zest, salt, yolk,
and vanilla seeds in a bowl; rub with fingers until dough forms.
Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1
hour. Press 1 dough round onto bottom of a 9″ spring-form pan; pull
off pieces from remaining dough and press around sides of pan. Set

2. For the filling: Heat oven to 500°. Beat cream cheese, sugar,
flour, zests, and vanilla in a large bowl on medium-high speed of
a hand mixer until smooth. Add eggs and yolks, one at a time,
beating after each addition, until smooth; stir in cream. Pour
filling into pan, and bake until top begins to brown, about 15
minutes. Reduce heat to 200°, and bake until just set, about 1
hour more. Transfer to a rack, and let cool completely.

Cover and refrigerate at least 8 hours or overnight. Remove cake
from pan and cut into slices to serve.

source: http://www.saveur.com/article/Recipes/Lindys-Cheesecake

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)


Don’t forget to enter the contest for a $20 Gift Certificate to Amazon.com.  Look for the entry blank on the December 27, 2014 post about Kwanzaa.  Scroll past the recipes to get to the Rafflecopter Link.  Good luck!  Drawing will take place on January 2nd.  Deadline is Noon on January 2nd.



The Millionaire photo – http://en.wikipedia.org/wiki/The_Millionaire_%28TV_series%29


Days of the Week

hulk dibujo animadoMONDAY – A hulking male figure, menacing those who come before and those who come after. Slow and ready to pounce just because you woke him up from his weekend of slumber. Monday is the Grinch who never repented. He has always been unloved by all. “He’s no fun,” they say. “Hey, no one has ever given me a chance,” he replies to deaf ears. Monday is boring as he has no friends so he is in a world all of his own. People blame him for the end of the weekend, as if he has a choice. They blame him for having to go to work when they’d rather be home with friends and family. Monday is the first day of the week, so he gets all the blame, why can’t the blame be shared with the likes of Tuesday, Wednesday and Thursday? How did they luck out? The only answer Monday can find is that he came first. It’s tough to be the first, even if he wasn’t the first born. It’s an odd situation he’s in, poor guy. Some day, he vows, I will get the respect I’m due! Monday goes moping about, waiting till his turn ends.





TUESDAY – Here he comes, fresh and friendly. Tuesday feels somewhat rejuvenated and productive. He’s ready to work and meet whatever comes his way. Tuesday gets right down to business and concentrates for all he is worth. He is grateful that he didn’t come first and he shows his gratitude by working hard and being serious. He greets his friends and he exudes confidence. He shies away from Monday; he doesn’t want to be associated with the doom and gloom associated with him. He doesn’t want to share the blame for the end of the weekend, so he plods away at his work. Tuesday doesn’t get many rewards for his efforts though, but he doesn’t give up and he keeps trying to get further ahead in the week. “How can I move closer to the weekend?” he bemoans. Sometime he thinks he is no better loved than Monday. He shakes his head and continues with the chores ahead.




WEDNESDAY – She comes gracefully in, saunters to the center stage and smiles warmly at all. Wednesday knows she is popular and she has a hard time not gloating. She fees sorry for Monday and Tuesday. She does have a warm heart, well, somewhat of a warm heart. She gets tired of hearing their complaints all of the time and that grates on her nerves. Wednesday knows how to strike a balance between work and play, so often times the people go out during her dark time. They begin to breathe again. She knows she makes them feel good as she is the middle of their work week, half-way to the weekend. She can feel their spirits lift. It makes her feel oh so good.


boring and mundane laldy


THURSDAY – Thursday is mundane and boring, gets tired easily. She wearisomely goes about her business, speaking to people only when spoken to. She weakly smiles at Monday, feeling some of his pain, for she knows she is taken for granted by most people but she is lucky that no one hates her. She works as hard as Tuesday does but not with his energy. She wishes she were more like Wednesday. She envies Friday. She was born a day too late. Thursday takes a deep breath and gets on with the show.



waltzing lady

FRIDAY – Waltzes in like a whirling ball of energy that is full of vim and vigor, but with grace. She is beloved by all for being the end of the workweek and knows nothing except joy from the people. If Wednesday is popular, Friday is more so as people day dream of the coming weekend. Friday is sometimes frivolous and loves nothing more than a good party. She would prefer to be Saturday, but then wouldn’t all the days of the week? Friday tries hard to get down to business and tries to tie up loose ends, but she finds it hard to concentrate. She often feels like a kid awaiting Christmas morning. She wonders what it would be like to open up presents.


benevolent king


SATURDAY- Strides in like a benevolent monarch or king. He bestows favors and lets his subjects do most anything they wish. Saturday is like Santa Claus, often granting wishes. He is usually kind and lots of fun. No one has anything bad to say about him. People always look forward to his coming and hate when he leaves. He is their true day of fun and relaxation. In some ways he is very aloof, removed from the rest of the week. He is the most unique day and he reveals in that knowledge. He can be cocky and arrogant, but no one blames him for his attitude. They love him too much.





SUNDAY – Walks in calmly and serenely. She is relaxed and peaceful. She knows she needs to give the people time to recuperate from Saturday and give them time to get ready for Monday. She is the first born of the week and is grateful she is not Monday. She is still a part of the weekend and she rejoices in that fact. Sunday is almost as popular as Saturday, but the specter of Monday looms in her wake. She reflects on the other days and what has gone by, she wishes everyone a great week ahead and smiles as they pass her by.




Marilyn’s Meatloaf

Mashed Potatoes

Crusty Bread

Apple Crisp



Home Cookin Chapter: MARILYN’S RECIPES



3 lbs. Ground Beef

1 can or 1 pkg. Frozen Mixed Vegetables (I get the kind without

the lima beans.)

2 LARGE Eggs; beaten

1/4 cup Dry Bread Crumbs

1/2 cup Ketchup or Tomato Sauce; divided

Salt AND Pepper; to taste




In a LARGE bowl, mix meat, eggs, bread crumbs and 1/4 cup ketchup

OR tomato sauce till well blended. Gently stir in vegetables till

all mixed together. Add salt and pepper, to taste. Pour into

loaf pan.

Spoon 1/4 cup ketchup OR tomato sauce over top of meatloaf, and

smooth it out to cover as much of top as you can.

Bake at 350° F. for 45-55 mins.

Serve with mashed potatoes.

This is the recipe I use and made up myself. I always re-chop my

meat in the food processor before adding the rest of the

ingredients to it. I find that doing this makes the meat more

tender and juicer. I based this recipe on a meatloaf that a

Venezuelan woman named Marissa used to make for the family she

worked for as a Nanny in the States. The family was good friends

of ours. I hope you enjoy this as much as we do!

Feel free to add more sauce, especially on top. We don’t like a

lot of sauce on ours. ~ Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



Home Cookin Chapter: ROSH HASHANAN RECIPES 2013-2014


apple crisp


Apple Crisp II


Recipe by Diane Kester

“A simple dessert that’s great served with ice cream.”

Original recipe makes 1 9×13-inch pan


10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted


PREP: 30 mins

COOK: 45 mins

READY IN: 1 hr 20 mins


Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9×13 inch pan.

Mix the white sugar, 1 tablespoon flour and ground cinnamon

together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking

soda and melted butter together. Crumble evenly over the apple


Bake at 350 degrees F (175 degrees C) for about 45 minutes.

source: http://allrecipes.com/Recipe/Apple-Crisp-II/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)




Polynesian Crock pot Spareribs

Steamed Rice

Herbed Carrots

Crusty Bread

Coconut Ambrosia Salad




Polynesian Crockpot Spare Ribs


This tropical mix of seasonings and sauces makes you feel like

you’re on an island far away.

Shared by Recipe4Living

Share Recipe


3-4 lb. pork spareribs

5 Tbs. sugar

3 Tbs. honey

3 Tbs. soy sauce

2 Tbs. ketchup

1 tsp. seasoning salt

1 C. chicken broth



Place ribs in the bottom of your slow cooker. Mix remaining

ingredients and pour over ribs. Cover and cook on low for 8-9

hours. If the ribs are fatty boil for 5 minutes before placing in

slow cooker.




Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



herb-buttered baby carrots



Home Cookin Chapter: * Imported Recipes

Herb-Buttered Baby Carrots


The herb butter can be used for everything from vegetables to

roast chicken, turkey, game hens—let your imagination be your

guide.—Sandra Corey, Caldwell, Idaho


Prep: 10 min.

Bake: 50 min.

YIELD:6 servings


1/2 cup butter, melted

1 garlic clove, minced

1 teaspoon dried parsley flakes

1/2 teaspoon dried basil

1/4 teaspoon each dried oregano, marjoram and thyme

1/4 teaspoon dried rosemary, crushed

1 pound fresh baby carrots, trimmed



1. In a large bowl, combine the butter, garlic and herbs. Add

carrots and stir until coated. Transfer to a greased 1-1/2-qt.

baking dish.

2. Cover and bake at 375° for 50-60 minutes or until tender,

stirring once.

Nutritional Facts:

1/2 cup equals 162 calories, 15 g fat (10 g saturated fat), 40 mg

cholesterol, 167 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g



© 2014 RDA Enthusiast Brands, LLC

Originally published as Herb-Buttered Baby Carrots in Taste of

Home’s Holiday & Celebrations Cookbook Annual 2008, p166

found on:


Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)


Home Cookin Chapter: FRUIT

Coconut Ambrosia Salad


1 can (11 oz.) mandarin orange sections (well drained)

1 can (8 1/4 oz.) crushed pineapple in syrup (well drained)

3 1/2 c. thawed Cool Whip non-diary whipped topping

2 c. flaked coconut

2 c. miniature marshmallows

1/2 c. milk


Combine all ingredients. Mix well.

Chill 2 hours.

Yield: 6 cups or 12 servings.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)




Parmesan Crusted Tilapia Filets

Quinoa-Corn Salad

Tomato-Onion Green Beans

Angel Food Cake


parmesan-crusted tilapia fillets



Home Cookin Chapter: FISH & SEAFOOD

Parmesan Crusted Tilapia Fillets


Recipe by LilSnoo

“This recipe is quick and easy with plenty of flavor! Even my

husband (who doesn’t like fish that much) went back for seconds!

Works well in low-carb diets.”


Original recipe makes 4 servings

3/4 cup grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped fresh parsley

salt and ground black pepper to taste

4 tilapia fillets

olive oil


PREP: 10 mins

COOK: 10 mins

READY IN: 20 mins


Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet

with aluminum foil.

Whisk Parmesan cheese, paprika, parsley, salt, and pepper together

in a shallow dish.

Coat tilapia fillets with olive oil and press into the Parmesan

cheese mixture. Arrange coated fillets on the prepared baking


Bake in preheated oven until the fish flakes easily with a fork,

10 to 12 minutes.



Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: VEGETABLES






“Serve these green beans with grilled chicken for a simple meal on

a busy day.” ~ David Feder, Buffalo Grove, Illinois




1 lb. FRESH Green Beans; TRIMMED

3 tbsp. Tomato Paste

1/2 tsp. Salt

2 tbsp. MINCED FRESH Parsley



In a LARGE skillet, heat oil over MEDIUM-HIGH heat. Add onions,


MEANWHILE, place green beans in a LARGE saucepan; add water to

cover. Bring to a boil. Cook, COVERED, for 5-7 mis. OR UNTIL


DRAIN; add to onions. Stir in tomato paste and salt; heat

through. Sprinkle with parsley.


81 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 208 mg

sodium, 9 g carbs, 3 g fiber, 2 g protein

DIABETIC EXCHANGES: 1 vegetable, 1 fat

source: pg. 27, Taste of Home’s “Simple & Delicious” magazine,

August/September 2014 issue.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



quinoa-corn salad



Home Cookin Chapter: * Imported Recipes

Quinoa Corn Salad (Pareve)


By Giora Shimoni


Kosher Basics

Salads & Vegetables

Pastas & Grains

Shabbat & Holiday Menus & Recipes

Favorite Recipes

Jewish Holiday Cooking

“My sister-in-law’s recipe for Quinoa Corn Salad solved an issue

we were facing. While we wanted to eat Quinoa more often because

it is healthy, we didn’t really like quinoa itself very much.

Thanks to this recipe, we like quinoa better now and are eating it

more often. The yellow corn, red pepper and purple onion make the

quinoa tasty and colorful.” ~ Giora Shimoni

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8-10 servings


3 cups water

1 tsp. salt

2 cups quinoa

2 cups corn (fresh or frozen)

1/2 cup red pepper, finely chopped

1/4 cup purple onion, finely

1/4 cup fresh basil, finely chopped (optional)

4 Tbsp. fresh lemon juice (optional)

2 Tbsp. olive oil (optional)

Salt according to taste (optional)



1. Bring water and salt to a boil in a pot with a cover.

2. Rinse quinoa. Add to boiling water. Turn down flame, cover and

simmer for 20 minutes.

3. If using fresh corn, mix with quinoa. If using frozen corn, add

to quinoa and cook another 2-3 minutes, until the corn is heated


4. Transfer quinoa and corn to a bowl. Fluff the quinoa with a

fork. Set aside to cool.

5. Stir red peppers and onion.

6. If desired, add basil, lemon juice, olive oil and salt

according to taste.




Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Well, I think you get the idea. Make up your own menus for the rest of the week fitting them to the personalities of the day of the week. For more fun, write your own days of the week personifications and make up menus to those! If you do, please share your ideas with us!

Don’t forget our contest for the $20.00 Amazon.com Gift Certificate. To enter, you must go to yesterday’s post and read the rules which basically state you must subscribe to the blog, you must leave a comment on that page, post the URL for that post on Facebook and fill out the Rafflecopter entry form. You can find the form link by scrolling past the recipes on the Kwanzaa post of December 27, 2015. Good luck and have a great week! The URL is: https://atzimmesrevived.wordpress.com/



Days of the Week clipart – http://graphics.glig.com/clipart/14592-Days+of+the+Week

The Hulk clipart – http://imagenes-dibujos-animados.blogspot.com/2011/07/hulk.html

Tuesday clipart – http://www.glittergraphics99.com/

Wednesday clipart – http://www.glittergraphics99.com

Thursdeay clipart – unknown

Friday clipart – http://www.cougar-belle.com/modern-family.html

Saturday clipart – http://clipart-image.blogspot.com/2010/04/king-clipart-images.html

Sunday clipart – http://www.seykota.com/tribe/FAQ/2010_May/15/Index.htm