Muir Aingeal ~ Sea Angel

Moved to a new Blog: Light::Love::Passion

2011-07-17T15:42:00.000-07:00

I have decided to start fresh. My intentions were good with this blog yet I have not nurtured it and it has really just been sort of sitting here. "Muir Aingeal" "Sea Angel" when translated from Gaelic to english, was a screen name and such that I came up with right after my marriage broke up, when it was raw emotionally. This year, I changed my e-mail addresses and all with a fresh start for myself simply as just me "Ann". So I'm leaving what I have here instead of deleting it all. Come over to my new blog,which I believe the direction I have been seeking. You will see photos there on the side as here---simply dear to my heart. Growth & change are good. You will find me at Light::Love::Passion

Peace, light & love to all,

Ann

Simplicity

2011-03-06T01:26:00.000-08:00

I have been working on healthier eating and exercising. This has consisted of meats, fresh veggies & fruits--I had cut out grains, legumes and dairy. This past week I found myself ill with fluish symptoms and I have been eating more of what I have craved---toast & tea. Simple foods, comfort foods can nurture us when we need it...finding simplicity with in our food is that. So I have put aside my newer eating habits to allow myself to find comfort in tea & toast along with some fresh fruit while I'm not feeling well and it is okay.

Simplicity, stated in a wikipedia article says this "simplicity can denote freedom from hardship, effort or confusion. Specifically, it can refer to a simple living lifestyle."

I was thinking about this and realize that in many different aspects of my life, that this simple living lifestyle is what I have been seeking. With the beginning of 2011, I cut my work schedule back to 4 overnight shifts per week. I needed to find balance in my life and with my family, to nurture the simple parts of life that I crave & find a need for. Sometimes we have to be willing to take a chance, to make change so that we can find that simplicity.

The way I have been preparing my foods has also brought into my life a sense of balance of simple pure flavors. My favorite way to dress my salads now is with a drizzle of olive oil and to squeeze fresh lemon juice over my salad and then to sprinkle sea salt & fresh ground pepper, lightly tossing it. The flavors are simple & pure of the vegetables & fruits with out all the complicated flavors of a heavy salad dressing. Steaming or roasting vegetables is another favorite of mine. Meats/poultry/seafood, I have found that I simply like to take some olive oil mixed with dried herbs in preparing & seasoning them. Fresh lime juice with a little sea salt & fresh ground black pepper is wonderful on steak after letting it sit like that for 30 minutes before cooking/grilling it...simply delicious.

Simplicity is a goal on how I move forward in this path of life...it is just a wonderful feeling to enjoy life that
way.

Slow down and take time...living a simple life brings balance & peace.

Light ~ Love ~ Peace

2011-02-27T23:14:00.000-08:00

The past many weeks I've watched via the tv/internet regular people like you & me standing up for their rights in various countries such as Eygpt and now Libya. My heart aches for these men & women. I'm angry & saddened at all the violence that has been inflicted upon them when they're just asking for basic rights and freedoms. It's a crime for them to be fired upon by their so called leader. Then you add natural disasters such as the earthquake in Christchurch, New Zealand and in the media seeing the anguish in the faces of people looking for loved ones buried in collapsed buildings, the fear, and then to bare witness in seeing the good in people helping each other.
Yes---my heart is hurting for them all. Tonight I pray not just for my children/family...I pray for all - truly we are one big global family.
I took this photo while waiting for daughter to get out from school and it touched me in a very spiritual way. Tonight I pray for all people worldwide for Light~Love~Peace.
Sweet Dreams to all with prayers for a good week ahead.
Ciao!
~Ann~

Hello...It's the later part of February and my first post of 2011

2011-02-26T01:02:00.000-08:00

Goodness...I procrastinate with my "lists". How many of you out there have various"to do lists", lists of goals and so forth? Well I am horrible with mine-I have so many lists and never complete majority of what I set out to do. My goal is to develop a habit of just making one short simple list--completing it and then moving on to start the next list. This has been the story of my life these past many years. I have been good at managing other peoples things but when it come to my own---jeepers---then it is down hill! I cannot blame this on "gee, my marriage just ended after 25 years" as this had been a issue the past 6 years or so. Now the truth is that this did play into this cycle of leaving things incomplete-even before the separation/divorce. When ones life is so off balance , how can they maintain balance. It still is hard in some respects...these days I'm finding it to be much easier though. Divorce is like a death. One has to go through the grieving process and the longer the marriage, it seems to be a longer process of getting past it. For me it has been that way. This year of 2011 seems to be where I can say I'm doing okay. Finally after probably a decade or more, I feel that I'm truly working on myself and coping with the issues on my plate. Growing pains of life at almost 50 post-divorce. Now here is what I say...deep breaths in & out, forgiveness, compassion, acceptance, light, peace & love and then more love...more deep breaths. I'm learning to love myself.

So here I go...
Blogging is something I want to really do. This one is here and my goal truly is to nurture it as it is like a seed planted in the soil and it's waiting for the water to help it grow, to open up & blossom. Baby steps...I will try to post at least 2-3 times per week---this seems like a good starting point for rebirth of
Muir Aingeal ~ Sea Angel.What tips do you all have on working on life issues/goals?

Snow, wind, ice. Up here in Whatcom County we have had frigid cold...the wind goes right through you---brr. I love the warmth of the woodstove. It simply is one of those feel good things. As I write this post, the embers are giving out there last glow after providing us with lovely heat all day long.

One of my 2011 goals is to loose weight. I started a Paleo plan about 2 1/2 weeks ago combined with a workout routine via P90X. My oldest daughter, Dani, has been doing this with me. So far I'm down 10 lbs. with 77 more to go. I'm eating fresh produce and meats plus tree nuts. With this process, the old taste buds recognize the difference in things. I thought Tazo chai tea concentrate tasted good---now it doesn't taste like tea to me and seems way to sweet. I'm already seeing a difference in my face. The goal is to be at or near my goal weight by my 50 birthday in August.

This weekend I will post more thoughts on goals, interests and such.
Ciao for tonight...sweet dreams.
~Ann~

It is now November 2010...sharing some photos of the last few months

2010-11-15T07:58:00.000-08:00

Hello to all...goodness it has been too long. I desire greatly to get this blog active yet somehow I keep getting myself in ruts...June was the last post.

I take my camera with me on my walks and capture the everyday things I see during these moments. I may not have been posting these past many months but I have been taking pictures. Here are some highlights of summer & autumn 2010. I will try to make a realistic goal which is to post once per week here. A realization this morning - I seem to have had this idea in the past that I need to post daily and I then simply don't end up posting at all. So here goes with a realistic goal...enjoy these photo highlights and have a great week.
Ciao!
Ann

My walk of faith is a important part of my life.

My Daughter Josephine and her boyfriend Jeff...the cooking lovebirds.

...they love to make waffles. These were delicious.

Bella, she is a cat that loves her relaxation & naps in the afternoon sunshine.

This is one of the many critters we see in our backyard.

I enjoy thrift shopping and yard sales...some of my finds.

Golden colors...

Boulevard Park in the later part of June 2010.

Well these are the first batch of the photos to share...this has brought us to the end of June 2010, I iwll post a second batch here in few hours...to be continued.

Some of what I have seen on my walks the past few weeks...

2010-06-07T09:46:00.000-07:00

We have had lots of rain as of late...longing for some balance within this weather...to have sunshine.

These are a few of my photos of my walks in Bellingham in the past 2 weeks.

More to come...

amazing fragrance of rose

Some furry kisses & hugs & a goodbye

2010-06-07T09:29:00.000-07:00

Ashley kissing Ty, he has lived with us for a long while now. Sadly we had to suddenly say goodbye to him this past weekend. It was unexpected, his original owner appeared saying she was taking him after she abandoned him on us over half a year ago. I was hoping to adopt him but alas all I can do is keep him in prayer and hope she gives him the same love we did and provide the same loving secure home we gave Ty. We already miss this wee little fella...our dogs & cat are moping around.

My Mama, Margo, and her cat Bella, May 2010.

Found Hearts in Nature

2010-06-07T09:19:00.000-07:00

I seem to see hearts frequently when outside, be it in the sky, ground, beach, plant & more. My heart jumps at these beautiful gifts from GOD.
Peace & love is the core.

NORDQUIST SWEDISH TWIST

2010-05-01T11:43:00.000-07:00

Nordquist Swedish Twist

•8 cups flour
•2-1/2 cups lukewarm milk
•2 pkgs. dry yeast
•1 cup sugar
•1 egg
•1/2 tsp. salt
•3/4-1 cup melted butter
•15-20 cardamom seed pods, pounded

Dissolve yeast in ½ cup lukewarm milk. Mix remaining milk, sugar, egg, salt, butter & cardamom seeds & small amount of flour; beat smooth. Add yeast & remaining flour, beating with wooden spoon until smooth & firm. Sprinkle dough with small amount of flour, cover with clean towel & let rise in a warm draft free place until doubled in bulk, about 2 hours. Turn onto lightly floured baking board & knead until smooth.

To shape Swedish Twist: Take half of dough, divide in two or three parts & cut each part into three pieces of equal size. Roll with hands into long ropes & braid. Place on buttered baking sheet, cover and let rise in a warm draft free place. Brush with slightly beaten egg. Sprinkle with turbinado sugar (sugar in the raw) & if you desire chopped almonds & bake in moderate oven-375 degrees F. -about 15-20 minutes.

To shape Cinnamon Ring: Shape half of remaining dough in a roll. Sprinkle baking board with flour & roll dough out as thin as possible with rolling pin. Spread with melted butter & sprinkle with sugar (I like to use dark brown sugar) & cinnamon (you can substitute ground almonds for the cinnamon). Roll dough jelly-roll fashion, beginning at long side, and join ends to form circle. Place in buttered baking pan or on sheet. cut with scissors on the top at angle of about 45-degrees back & forth from one side to the other so it looks like a ruffle effect & then let rise in a warm draft free place. Brush with slightly beaten egg & bake in a 375-degree oven for about 15-20 minutes.

NOTE: This dough works great to make cinnamon rolls...just remember the rolls rise after you have assembled them until double in size. I like to do a brown sugar/cinnamon filling, then roll and then slice into buns, I use a 13x9x2-inch pan with a carmel sticky bun sauce in the bottom and the rolls set onto the sauce & the cook in the oven. When they are done you turn them upside down onto a tray and they are covered in this great sauce...oh so good on Christmas morning or any morning for that matter!!! Also you can make danishes with this dough...use a fruit preserve for the center filling and sprinkle with sliced almonds. This a great foundation...experiment...enjoy the wonderful aroma of cardamom as my family does!!

CRANBROSIA

2010-05-01T11:39:00.000-07:00

CRANBROSIA

•2 cups fresh cranberries coarsely ground or chopped (I have found if these are frozen about 3 hours before grinding it works best-prefer using a meat grinder to using a cuisinart/blender

•1cup sugar * 1-11 oz. can mandarin oranges, well drained with juice reserved

•1-11 oz. can of pineapple chunks/tidbits, well drained

•2 envelopes unflavored gelatin

•1 cup sour cream (8oz.)

•1 cup whipping cream (8oz.)

Combine ground cranberries with sugar in a very large bowl-stir until sugar is dissolved. Drain the mandarins/pineapple. Mix the mandarins & pineapple to the cranberry mixture. Measure ¾ cup of the reserved juices (you can use apple/cranraspberry or some other juice---DO NOT use pineapple juice as it will cause the gelatin to not set) into a small saucepan and then sprinkle the 2 envelopes of gelatin upon the juice to soften it. Stir this juice over medium heat until gelatin is dissolved-make sure to not overheat this to boiling. Add the juice mix to the cranberry mix. Fold in the sour cream. Whip cream until stiff peaks form. Fold the cream into the mixture. Spray a 13x9x2 dish or into a 2 qt. mold with a wee bit of Pam of similar spray. Chill overnight until firm. Serve with your dinner meal. Enjoy!

*This works just fine to double this recipe*

APPLES & PLUMS

2010-05-01T11:34:00.000-07:00

APPLES & PLUMS

APPLE SAUCE: Basically what we do is wash the apples, quarter them and cut the ends off, put them in a large pot until we have it to capacity, add a wee bit of water and put lid on and put them on the burner on med-high heat, stirring until they are cooked. We then remove them from the burner, and use the food mill to sauce them up. We put all this in a very large bowl, it takes a few batches to get to where we start adding sugar to taste and then steralized, very warm, canning jars are filled up to 1/4 inch from top, wipe off rims and put canning lids on, screw rings on tight and then use jar lifting tool to put them into the canning pot, which is already boiling. Water has to cover the tops, boil, after 20 minutes remove jars again with jar lifter, turn upside down for 5 minutes and them turn them up. Let them cool off...check in few hours to see if they have sealed. Simple as that.

*NOTE: I like to add to some batches when doing the sugar, a wee bit of spice such as cinnamon, nutmeg and so forth...not too much. When I am going to spice them up, I like to add fresh squeezed lemon juice, 1 tablespoon, when cooking.

PLUM APPLESAUCE: This is delicious and a gorgeous color too. Basically I do this in the same size pot as for applesauce. Half full of pitted and halved plums...add-then half full of apples prepared as for applesauce, except cut up smaller since the plums cook quicker and are more inclined to to scorch when cooking. Add a wee bit of water and 1 tablespoon of fresh lemon juice, cook on medium high heat and then turn down just a little...stir very frequently as I have already said, the plums scorch very easily....stir, stir, stir. When almost done, add 1 cup brown sugar...I like to use the dark, a 1/4 to 1/2 tsp. of freshly grated nutmeg and 1 teaspoon of ground cinnamon. Cook for a few minutes while stirring. Remove from heat, put through food mill, and taste for sweetness, add more brown sugar to taste. Then follow the same procedure adding sauce to a very large bowl until you have accumalated enough sauce to start canning...follow same procedures as in putting up your applesauce.

PLUM JAM: Weigh your plums, you need 3 pounds. Pit the plums and dice them up with skin on. Put into a large pot, with 7 cups of sugar, 1/2 cup water, and 1 tablespoon fresh lemon juice. Stir well and bring to a boil and then turn heat down and cover, stirring frequently and cook for 5 minutes. Bring back to a rolling boil, add 1 pouch of liquid pectin (such as Certo), and bring to a boil stirring constantly for 1 minute. Remove from heat, and put jam into prepared jars, fill to 1/4 inch from top, wipe rim off, put lids on, tighten rings, and put into canning pot full of boiling water, again water has to cover tops of jars-ALWAYS-and process for 20 minutes, remove, place upside down for 5 minutes and then turn right side up. Let all jars cool before moving...check to make sure they sealed. ENJOY!

Grandma Margo's Scones

2010-05-01T11:11:00.000-07:00

Grandma Margo's Scones and Mama Ann's variations
Here is family fave... it has passed down generation to generation from Great Great Grandma Gallagher nee Kavanagh--she would use cream instead of milk when she made hers, fresh from the farm at Verona House.
Get a pot of tea and enjoy.

• 2 cups all purpose flour

•1 tablespoon sugar

• 4 teaspoons baking powder

•2/3 cup milk

•1/2 tsp. salt

•1 stick butter (stick=8 tbsp.= 1/2 cup)
•1 egg
•currants/raisins (optional)

Preheat oven to 400- degrees F. .
Mix all dry ingredients together. Then cut the butter/margarine into the flour til it resembles coarse cornmeal. At this point, if you choose to have raisins or currants in your scones this is the time to add them---mix into flour mixture. Blend into your milk the egg, then add this too your butter/flour mixture...blend together. Put dough out upon lightly floured board and knead lightly(don't overwork your dough-it will not be flaky and will turn tough). Roll or flatten with your hands til it is 1/2 inch thick. Cut onto shapes free form or use a simple shaped cookie cutter. Put onto lightly greased cookie sheet. Cook til they are light golden color and done.
IF YOU LIKE...you can brush the tops of these before cooking, with a wee bit of melted butter and sprinkle fine sugar on the tops of the scones...or use a coarse sugar-turbinado sugar and do the same.*
Ann's variations:
• you can add at the same time of the milk zest from a orange and or lemon

• instead of raisins, add dried blueberries and fresh lemon zest

• instead of raisins add craisins and orange zest

•instead of raisins add dried blueberries and dried raspberries and orange zest

• instead of raisins add dried blueberries and craisins and orange zest

• instead of raisins add dried cherries, orange zest

• instead of raisins add finely chopped crystalised ginger, lemon and orange zest

EXPERIMENT...make your own variations and enjoy
NOTE: When I do the above variations I always brush the tops before baking with melted butter and dress that part with fine sugar or turbinado sugar...then proceed to baking in the oven

THESE SCONES WORK GREAT FOR WHEN YOU WANT TO HAVE SHORTCAKE...CUT THEM IN HALF AND ENJOY WITH BERRIES AND CREAM

Grandma's Oatmeal Drop Cookies

2010-05-01T11:02:00.000-07:00

Grandma's Oatmeal Drop Cookies

To my children, this recipe is for the cookies that Grandma Margo always makes. She adds extra cinnamon, raisins, and nuts from the original recipe. This recipe started out with your Great-Grandma Anne Nordquist nee O'Shaughnessy. So now, it is being shared with the 4th generation. I can say one way I would add variation to this recipe is switching the raisins over to craisins and switiching the walnuts for pecans. And maybe play around with the spice too by putting nutmeg in and reducing the cinnamon then. A little bit of fresh orange zest to this mix might taste good too...craisins pair very well with orange. Of course, the classic version is very good.

•1 cup butter (or margarine)

•2 cups brown sugar(I prefer the dark)

•2 eggs

•2 1/2 cups all purpose flour

•1 teaspoong of baking soda

•1/2 teaspoon slat

•2 tbsp cinnamon

•1 cup raisins

•1 cup chopped walnuts

•3/4 cup milk

Preheat oven to 400 degrees F. and grease baking sheets .

Cream butter. Add sugar and mix well until well blended. Add egg and beat thoroughly.

Mix flour with baking soda, salt and cinnamon. Slowly add flour mix alternating with milk. Now, fold in your oats and nuts & raisins. Drop from teaspoon onto the prepared cookie sheet. Bake 10-15 minutes...
remove and put upon cooling racks.

Grandma Margo's Chocolate Sheet Cake

2010-05-01T10:57:00.000-07:00

Grandma's Chocolate Sheet Cake

CAKE INGREDIENTS:

* 2 cups flour

* 2 cups sugar

* 2 sticks margarine or butter(16 tbsp. = 1cup)

* 4 tablespoons cocoa

* 1 cup water

* 2 eggs

* 1 teaspoon cinnamon

* 1 teaspoon baking soda

* 1 teaspoon vanilla extract

FROSTING INGREDIENTS:

* 1 stick margarine or butter (8 tbsp.=1/2 cup)

* 6 tablespoons of water

* 4 tablespoons cocoa

* one box powdered sugar (3 1/2 cups)

* 1 cup chopped nuts (grandma uses walnuts...I like that or pecans)-optional

* 1 teaspoon vanilla extact

Preheat oven to 400 F. . Prep a jelly roll sheet (cookie sheet with sides) by greasing it. In a medium size mixing bowl, combine your flou, baking soda, cinnamon, and sugar. In a saucepan, combine and bring to a boil margarine, cocoa, and water. Pour this mixture over the flour mixture and combine. Then add eggs and vanilla extract. Beat until smooth. Pour into your prepared baking sheet. *Bake for 20 minutes.
5 MINUTES BEFORE CAKE IS DONE-MAKE FROSTING: In a saucepan bring to a boil and remove from heat the margarine, cocoa and water. Then add powdered sugar, vanilla extract and if you choose, nuts. Mix until smooth and pour this over the hot cake. Set finished cake aside in sheet pan to cool and setup. We like ours actually chilled in the fridge as it gets fudge like...delicious.

Irish Cocoa

2010-05-01T10:53:00.000-07:00

Irish Cocoa

Grandma Margo is from Ireland (Enniscorthy-Co. Wexford) and Grandpa Bruce's Mom's side were from the same region. This is hot cocoa that is for adults. Enjoy...perfect for a fall/winter day/evening.

Take a small shot of dark rum and Irish Whiskey and put into the bottom of a mug. Fill each mug with steaming hot homemade cocoa. Top with fresh whipped cream and enjoy.
Slainte!

Black Velvet

2010-05-01T10:50:00.001-07:00

Black Velvet

Grandpa Bruce used to indulge in this mixture in earlier years before any grandbabes were born.

He loved to share a good story and song with a bit of the spirits.

This is a Irish drink.

Pour champagne & Guinness Stout simultaneously into a large pilsner or glass and enjoy!

Apple Clove Jelly

2010-05-01T10:48:00.000-07:00

Apple Clove Jelly
Grandma Margo grew up with this sort of jelly. Great Great Aunt Ciss Gallagher used to make this and she also made a delicious apple pie with cloves in it. Very fond memories for me at Verona House (Enniscorthy-Co. Wexford-Ireland) when Grandma had us over there to live for a wee bit back in the later 1960's.
* 4 pounds of sugar
* 1 dozen cloves
* 4 cups of water
* 5-6 apples
Wash applesand cut coarsely. Place in crock with cloves and cover with water. Place this then in the bottom of a very low heated oven and leave overnight. Strain liquid through a jellybag (can use a bit of cheesecloth in a strainer). DO NOT SQUEEZE! Measure liquid and add 1 pound of sugar for each pint. Dissolve sugar and boil until liquid gels when tested on a cold saucer. Then put up in jelly jars and folow traditional canning hot bath method...or you can put them into hot jelly jars and seal with canning lids and tighten the ring and invert for 5 minutes and turn up to see if they seal after a few hours. Make sure you are always using brand new seals...don't reuse them for putting up/canning purposes-they will not reseal.

Grandma Margo's Oriental Potato Salad

2010-05-01T10:45:00.000-07:00

Grandma Margo's Oriental Potato Salad
Grandma made this always during the spring and summer as I was growing up in the 60's and 70's. It truly was a fave of her and Grandpa's. I love it too...a wonderful fusion of flavor.
* 4 to 5 medium potatoes -cooked and peeled
* 3 tablespoons of apple cider vinegar
* 2 tablespoons of either canola or olive oil
* 1 teaspoon salt
* 1 can water chestnuts
* 1 can pineapple tidbits or chunks
* 3/4 cup thinly diced celery
* 2 tablespoons minced onion
* 4 slices crips cooked bacon, crumbled
* 3/4 teaspoon powdered ginger
* 1/4 cup mayonnaise (not spread stuff such as miracle whip-ugh)
Dice cooked potatoes. Stir vinegar, oil, and salt together and pour over warm potatoes. Mix lightly and thoroughly. Chill. Drain and slice chestnuts. Drain pineapple well. Combine potatoes, chestnuts, pineapple, celery, onion and bacon. Stir ginger into mayonnaise. Add mayonnaise mixture to the potato mixture and fold it in. Serve and enjoy!

Pear Patrick Dessert

2010-05-01T10:40:00.000-07:00

Pear Patrick Dessert

When I was growing up Grandma made this on St. Patricks day. Not that it was a Irish recipe but that it symbolized some Irish things...the shamrock of St. Patick and the color green. It is a nice jello dessert .

•1 16 oz. can pear halves

•1 pckg. (3 0z.) lime gelatin/jello

•1 cup boiling water

•1/2 cup cold water

•1/2 cup whipping cream

•2 teaspoons powdered sugar

•1/2 cup nuts(optional), chopped

•Lime slices-optional

Drain pears, reserving 1/2 cup of pear liquid and putting aside 3 pear halves. Dice remaining pear halves. Dissolve gelatin/jello in the boiling water. Stir in the cold water and reserved pear liquid. Pour 3/4 cup gelatin/jello into a 1 quart shamrock mold. Arrange pear halves in shamrock shape in the bottom of the mold. Chill until gelatin/jello is almost set. Chill remaining gelatin/jello until the consistency of egg whites. Whip cream, adding sugar, and fold onto thickened remaining gelatin/jello. Then fold the diced pears into this mixture and nuts if you choose to have them. Pour this mixture over the jello/pear layer that is in the mold and chill until firm.

Barbeque Time Arizona Style via Grandma JoAnn

2010-05-01T10:36:00.000-07:00

Barbeque Time Arizona Style
This is a recipe from Grandma JoAnn. First time I tried this was up in Alaska in the summer of 1981. Enjoy!

•4 to 5 lb. chuck roast

•1 tablespoon of sugar

•1/3 cup soy sauce

•1/2 cup water

•2/3 cup apple cider vinegar

•2 cloves of garlic

•1 and 1/2 of another large can of tomatoes

•2 onions chopped

•2-3 dashes of tabasco sauce

•salt and pepper to taste

•1 cup catsup

•1/4 cup worcestershire sauce

Place roast in a large roasting pan and all ingredients except catsup and worsetershire sauce. Bake at 350 degrees F. for 40 minutes per pound. Cool. Cut off fat and bone, pull meat apart into bite size chunks/shreds. Add catsup and worcestershire sauce. Reheat before serving on warm crsipened buns.
******FREEZES WELL******

VARIATIONS: Add 1/2 cup diced celery and 1 teaspoon of mustard. Use brown sugar in place of white.

Grams Curry Sauce

2010-05-01T10:29:00.001-07:00

Grams Curry Sauce
This is a recipe that Grandma Margo would use left over chicken or turkey and mix it into this wonderful curry sauce...it smell so yummy.
I LOVE CURRY!!!

•1/4 cup margarine/butter

•1 onion, diced

•1 apple. peeled, cored and diced

•1/4 cup of flour

•2 tablespoons good quality curry powder

•1 to 2 1/2 cups chicken stock

•salt and pepper to taste

•dash of sugar

•Raisins

•Lemon juice

Heat pan to melt margarine and then saute onions and apples until tender. Stir in flour and curry powder. Cook gently for several minutes.. Gradually stir in stock, bring to a boil and cook until thickened. If you choose, you can add dashes of salt, pepper, lemon juice and a handful of raisins. Simmer 30 minutes. If using cooked turkey/chicken do so now and cook another 30 minutes. Serve this then upon a bed of rice.
ENJOY!

Muir Aingeal ~ Sea Angel is moving from Typepad to Blogger...and so it begins...

2010-05-01T10:27:00.000-07:00

Hello to all...

I have had a blog over typepad but I'm moving some posts over here to blogger, recipes and some video clips I had at typepad plus some links. Reason being, is that I'm tightening my budget and have loved typepad yet blogger looks good & they don't charge a fee. This really is the only reason for changing places.
So here goes...now the migration of posts begins. ~Ann~