Catholic Family Vignettes

Looking for a new meatless recipe for Lent? Check out my recipe for Shrimp with Penne Pasta and Vegetables in Fast Food!

Check out the latest project in the Needle Tatting Gallery! Read more!

To soft-boiled eggs! After listening to a good friend "wax rhapsodic" on the joys of the soft-boiled egg (hi Selena!), I decided to push past my previous prejudice and give them a try.

I'm hooked. So are the girls. What fun to "dip soldiers" and "remove helmets!" You'd think all of this "war talk" would be enough to encourage the boys...alas, they are unmoved and vow to stick to over easy and hard-boiled eggs.

I can't say it's been easy, this "conversion." Many over-cooked and under-cooked eggs. Consulting the internet and my mom, it took nearly two weeks before I hit upon the perfect method.

Here is my version of the perfect soft-boiled egg:

Place eggs in a bowl of hot water while you prepare a pan of water.
Bring water to a rolling boil.
Place "warmed" eggs carefully in boiling water.
Set timer for 4 minutes.
Fill a bowl with cold water.
At the end of the 4 minutes, remove eggs from boiling water and place in bowl of cold water for 1 minute to stop the cooking process.
Remove eggs and place in individual *egg cups*.
Butter toast and cut into thin strips (these are the "soldiers").
Using the bowl of your spoon, gently strike the top of the egg twice, and "cap" or remove the "helmet" with the edge of the spoon.
Salt and pepper to taste...dip your "soldiers" and enjoy!

*I've found three nice egg cups in local thrift stores, but a shot glass will do nicely if you haven't any! Read more!

Looking for a great craft idea for the Feast of St. Lucy? While the feast is still a little way off, here is an adorable idea from As Cozy As Spring. My little girls love this particular feast day and will be delighted to don such lovely wreaths!

While you're at it, here's a recipe for Lussekatter also called St. Lucy's Buns.

St. Lucy's day marks the opening of the Christmas season in Sweden. Lussekatter are their delicious saffron buns made in any number of figures: cats, "s" shapes, or figure eights.

* 1/4 teaspoon saffron threads
* 8 ounces (1 cup) milk
* 1 tablespoon yeast
* 1/2 cup sugar
* 4 ounces (1 stick) butter
* 5 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup sugar
* 2 large eggs, beaten
* 1 beaten egg white for egg wash




METHOD

Using a mortar and pestle, pound saffron threads to break down strands.

In a small saucepan, heat milk to lukewarm.

Mix yeast with 1/4 cup milk and 1 tablespoon sugar. Set aside.

On low heat, melt butter in saucepan with milk. Add crushed saffron. Let cool.

In large bowl, mix together flour salt and remaining sugar.

Stir yeast into cooled milk mixture. Mix into dry ingredients, beating to mix well. Add beaten eggs. Knead in bowl for 5 - 7 minutes. Turn onto floured board and knead another 7 - 8 minutes.

Put dough in lightly greased bowl, turn to coat all sides, cover and put in warm, draft-free place to rise for about 1 hour.

When dough has risen, knead lightly to push out air and divide into small pieces (about 10 - 12). Using the hands, roll each small piece into a strip about 8 - 10 inches long. Shape each strip into an 'S' or a figure 8. Place on lightly buttered cookie sheets.

Cover with clean cloth and let rise again until double in bulk, about 1 to 1 1/2 hours.

Preheat oven to 375°F.

When dough has risen, brush lightly with egg white. Bake in preheated 375° F oven for 15 minutes, or until lightly browned. Let cool on wire rack.

Yield: 10 - 12 buns

recipe from www.inmamaskitchen.com


Read more!

Kimberly's Loaded Potato Soup

1 stick of butter or margarine
3 large carrots, sliced
1 large onion, diced
2 ribs celery, sliced
4 cloves garlic, minced
3 T fresh parsley, chopped
1/2 tsp. thyme
3/4 tsp. fresh cracked black pepper
4 chicken bouillon cubes
7 cups water
10 potatoes, peeled and cut into 1 inch cubes
1 qt. half and half or milk (I prefer the h&h)
1/2 cup cornstarch mixed with 1/2 cup cold water (for thickening)

Toppings:

crumbled bacon
chopped green onions
chopped chives
sour cream
shredded cheese

Or serve as the Soup of Suffering ;-D

In a large stock pot, melt butter and sauté carrots, onions, celery and garlic until translucent. Quickly add the water and bouillon cubes. Bring to a boil. Add potatoes, thyme, parsley, and pepper. Cook until tender. Add half and half/milk (as much as you prefer...I use it all.) Using a potato masher, mash with 5 or 6 quick strokes. Bring soup to a boil and slowly begin adding cornstarch mixture until soup is desired consistency. Ladle into bowls, add your favorite toppings and serve with your finest loaf of home-made bread.

Bon Appetit! Read more!