Just 1 More Row Recipes ™
We are always searching for ways to have more time to knit, here is one delicious way to achieve that goal! Tried and true recipes from readers and my collection of recipes from around the world will be featured.
Have a recipe that is fast to prepare? Uses a crock pot or stove top method that allows you to knit and cook? Send us your recipes, stories and how you serve your family delicious meals and still knit!
editor@clothslineezine.com
March
This month we celebrate St Patrick's Day with foods from Ireland. As a teacher of Culinary Arts, it was always a fun time preparing a feast for St. Patrick, scary to those who walked in and saw 25 7&8 grade students with knives cutting potatoes!
April
Easter brunch items are featured in this month's selection. Traditional dishes that my family enjoys. Time saving recipes to make ahead and cook when needed.
May
This month we celebrate Cinco de Mayo with foods from Mexico and celebrate friendship with tea items. All recipes are tried and true.
June
This month we decided to do a two part article one on safety and one filled with recipes from my collection and a few from our readers.
Picnic Safety Tips:
Some interesting new tips to keep your al fresco dining safe and fun. New information regarding melons and how to safely prepare them.
June Recipes: Think picnics, families and fun. Get out your picnic basket with the knitted blank-illo, casserole warmers and chill packs
July : To me July means outdoor eating, cooking at nite so not to warm the house and to serve food prepared the nite before. Of course leaving time to knit!
I think one of the time savers I use is roasting 2 chickens at the same time. Using one for dinner and the second one for other dishes during the week. I cut the meat off the bones ( save the bones for stock ) , cut into cubes and package for freezer in the amounts the casseroles I want to make require. Label packages and freeze.
Roasting Chicken:
For casseroles and salads, I take fresh herbs like rosemary and thyme, lemon wedges and stuff the bird with those items, for roasting. Remove the stuffing and dispose and prepare chicken meat for freezing.
Chicken Stock:
In a large dutch oven, place chicken bones and vegetable scraps* such as ( carrots, onionskins tops and bottoms, celery tops with leaves and bottoms) add salt and pepper. Bring to a simmer, cover and simmer for 2 hours. Check level of water, add more if needed and simmer another hour.
Refrigerate, skim fat off and separate into recipe portions. This freezes well, I usually freeze in zip lock bags, in recipe portions, Lay bags flat in freezer till frozen, then it is easy to stack like books in freezer.
We are always searching for ways to have more time to knit, here is one delicious way to achieve that goal! Tried and true recipes from readers and my collection of recipes from around the world will be featured.
Have a recipe that is fast to prepare? Uses a crock pot or stove top method that allows you to knit and cook? Send us your recipes, stories and how you serve your family delicious meals and still knit!
editor@clothslineezine.com
MarchThis month we celebrate St Patrick's Day with foods from Ireland. As a teacher of Culinary Arts, it was always a fun time preparing a feast for St. Patrick, scary to those who walked in and saw 25 7&8 grade students with knives cutting potatoes!
AprilEaster brunch items are featured in this month's selection. Traditional dishes that my family enjoys. Time saving recipes to make ahead and cook when needed.
May
This month we celebrate Cinco de Mayo with foods from Mexico and celebrate friendship with tea items. All recipes are tried and true.
June
This month we decided to do a two part article one on safety and one filled with recipes from my collection and a few from our readers.
Picnic Safety Tips:
Some interesting new tips to keep your al fresco dining safe and fun. New information regarding melons and how to safely prepare them.
June Recipes: Think picnics, families and fun. Get out your picnic basket with the knitted blank-illo, casserole warmers and chill packs
July : To me July means outdoor eating, cooking at nite so not to warm the house and to serve food prepared the nite before. Of course leaving time to knit!
I think one of the time savers I use is roasting 2 chickens at the same time. Using one for dinner and the second one for other dishes during the week. I cut the meat off the bones ( save the bones for stock ) , cut into cubes and package for freezer in the amounts the casseroles I want to make require. Label packages and freeze.
Roasting Chicken:
For casseroles and salads, I take fresh herbs like rosemary and thyme, lemon wedges and stuff the bird with those items, for roasting. Remove the stuffing and dispose and prepare chicken meat for freezing.
Chicken Stock:
In a large dutch oven, place chicken bones and vegetable scraps* such as ( carrots, onionskins tops and bottoms, celery tops with leaves and bottoms) add salt and pepper. Bring to a simmer, cover and simmer for 2 hours. Check level of water, add more if needed and simmer another hour.
Refrigerate, skim fat off and separate into recipe portions. This freezes well, I usually freeze in zip lock bags, in recipe portions, Lay bags flat in freezer till frozen, then it is easy to stack like books in freezer.