tag:blogger.com,1999:blog-3950818248481035615.post311283419404785046..comments2008-12-16T13:00:56.397-05:00Permission to Motherhttp://www.blogger.com/profile/15005314822461783855noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3950818248481035615.post-2351057129839746812008-12-16T12:24:00.000-05:002008-12-16T12:24:00.000-05:00These posts always make me hungry.pearly1979http://www.blogger.com/profile/07250141268146858931noreply@blogger.comtag:blogger.com,1999:blog-3950818248481035615.post-31827224863903754572008-12-15T16:11:00.000-05:002008-12-15T16:11:00.000-05:00I love that you post about the suff in your share and how you use it! Many wonderful ideas! Thanks a bunch!Tammiehttp://www.blogger.com/profile/03519210216151040312noreply@blogger.comtag:blogger.com,1999:blog-3950818248481035615.post-28212563615644071252008-12-14T21:07:00.000-05:002008-12-14T21:07:00.000-05:00If you want a nearly fat-free banana bread recipe, come take a look and trust me you will love it. I added a half a stick of butter to my recipe, but the original was with no fat what-so-ever and was just luscious!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.comtag:blogger.com,1999:blog-3950818248481035615.post-7173418319674744182008-12-14T11:22:00.000-05:002008-12-14T11:22:00.000-05:00Rutabagas are sort of like turnips, but not the same. The only recipe I know of for them is pasties (short a, that's important). Pasties are a northern Michigan thing here - mostly in the Upper Peninsula, reputedly brought over by people who came from Scandinavian countries to work in the mines years ago. Basically, you take a circle of pie crust and fill it with cooked meat (I use ground beef), onions, carrots, potatoes, and rutabaga, all chopped pretty small.(1/2 inch pieces or so) Salt and pepper to taste. Fold the circle of pastry over onto the fulling and seal the edge. pierce like you would for a pie. Bake on a cookie sheet till lightly brown. I love these, don't get them very often. Traditionally served plain or with ketchup. The story goes that the men would take these fresh and hot in their pockets to the mines and the pasties would help keep the men warm while they worked (The UP has very COLD winters!) Then come lunchtime they got out their food, which they'd heat on shovels over the fire. This is a hearty, homey meal, but miles away from fresh and low fat like we prefer to eat these days. So there you have everything I know about rutabagas.Mama Khttp://www.blogger.com/profile/13617854795413276261noreply@blogger.comtag:blogger.com,1999:blog-3950818248481035615.post-65203471704432007062008-12-14T10:03:00.000-05:002008-12-14T10:03:00.000-05:00Oh what a bounty of color and goodness! YUM is right!!<BR/><BR/>Adding your blog to mine, Denise!!Linda at Lime in the Coconut!http://www.blogger.com/profile/04551293394719390382noreply@blogger.comtag:blogger.com,1999:blog-3950818248481035615.post-19355968568672810842008-12-14T08:49:00.000-05:002008-12-14T08:49:00.000-05:00Yummy..... I all sounds so good!!! <BR/><BR/>After the last few days of no power.. no smoothies... no nothing.. I can' wait to have a smoothie this morning..fitncraftyhttp://www.blogger.com/profile/07987179743039262610noreply@blogger.com