The Urban Homemaker Blog

Author: The Urban Homemaker

  • Encouragement Chart – Print and Save

    YOU SAY

    GOD SAYS

    BIBLE VERSES

    You say: ‘It’s impossible’

    God says: All things are possible

    ( Luke 18:27)

    You say: ‘I’m too tired’

    God says: I will give you rest

    ( Matthew 11:28-30)

    You say: ‘Nobody really loves me’

    God says: I love you

    ( John 3:1 6 & John 3:34 )

    You say: ‘I can’t go on’

    God says: My grace is sufficient

    (II Corinthians 12:9 & Psalm 91:15)

    You say: ‘I can’t figure things out’

    God says: I will direct your steps

    (Proverbs 3:5- 6)

    You say: ‘I can’t do it’

    God says: You can do all things

    ( Philippians 4:13)

    You say: ‘I’m not able’

    God says: I am able

    (II Corinthians 9:8)

    You say: ‘It’s not worth it’

    God says: It will be worth it

    (Roman 8:28 )

    You say: ‘I can’t forgive myself’

    God says: I Forgive you

    (I John 1:9 & Romans 8:1)

    You say: ‘I can’t manage’

    God says: I will supply all your needs

    ( Philippians 4:19)

    You say: ‘I’m afraid’

    God says: I have not given you a spirit of fear

    ( II Timothy 1:7)

    You say: ‘I’m always worried and frustrated’

    God says: Cast all your cares on ME

    (I Peter 5:7)

    You say: ‘I’m not smart enough’

    God says: I give you wisdom

    (I Corinthians 1:30)


  • My Favorite Christmas Cookies

    I was invited to two cookie exchanges this year.  I normally don’t go to the cookie exchanges because of past experiences when I had to take home store bought cookies to replace my hours of hard work.  These exchanges worked a little differently, we could pick and choose from the choices up to the number of dozens of cookies I brought.

    Since I only brought 3 dozen cookies this wasn’t too hard to do, and I got to take home a nice assortment of homemade goodies.

    OK, I admit it, I used real sugar for these instead of the healthier version.  Once a year I think it is fine to use the real thing.  Sucanat in the snowballs, I think adds too much flavor and masks the delicious pecan/butter flavor of this cookie.

    Pictured above are my all time 3 favorite Christmas Cookie Recipes that I always make because I like them.  They don’t look so festive but they are yummy and usually disappear quickly at Holiday Open Houses and other Christmas parties.

    To join the Christmas Cookie Recipe Contest -Share this  page link with your Facebook and Twitter friends.  When you have done that and post your favorite recipe (please don’t post recipes from other websites – just your own family favorite)  in the comments section below you will have a chance to win an Enviro Cloth – $14.50.  There will be five randomly chosen winners.

    BUTTER NUT SNOWBALLS
    (I have had this recipe for nearly 30 years!)

    1 Cup butter, softened
    1/2 cup sugar
    2 tsp. vanilla
    1/2 tsp salt
    2 cups all-purpose flour (I use kamut flour)
    2 cups finely chopped walnuts or pecans ( I use pecans) (more of a coarse flour consistency)
    Confectioner’s Sugar

    Cream butter, sugar, and vanilla until fluffy. Add the flour, salt, and blend well. Add in the finely chopped nuts. Shape into 1 inch balls. Bake 325 degrees F for 30 minutes. Do not brown! Roll in confectioner’s sugar while still warm and place on cooling racks.


    DATE BARS
    These are excellent, yummy, festive, delicious

    2 1/2 Cups dates, cut up
    1/4 Cup sugar or Sucanat
    1 1/2 Cup water
    1/2 Cup chopped walnuts (opt)
    1 1/4 cups whole grain flour
    1/2 tsp salt
    1 tsp baking soda
    1 1/2 cups rolled oats
    1 cup brown sugar  or Sucanat
    1/2 cup butter, softened
    1 TB water

    Combine dates, sugar and 1 1/2 cups water in saucepan. Cook, stirring frequently, until like thick jam. Cool. Stir in nuts, if desired. Meanwhile, sift together flour, salt and soda into mixing bowl, stir in oats and sugar. Cut in butter until mixture is crumbly. Sprinkle 1 TB water over oat mixture; mix lightly. Pat about 2/3 of crumb mixture into greased 13 X 9 X 2 pan. Spread with date mixture. Cover with remaining crumb mixture, pat lightly. Bake at 350 degrees F for 35 to 40 minutes or until lightly browned. Cool; cut into bars. Makes about 40 bars.

    Double Chocolate Mint Treasures


    3/4 c. butter
    1/2 c. brown sugar or Sucanat
    1/2 c. sugar
    1 egg
    1 tsp. vanilla
    1 tsp. peppermint extract
    1 1/2 cups whole grain flour
    1/2 c. baking cocoa
    1 tsp. baking soda
    1/4 tsp. salt
    1 c. chocolate chips

    Cream together butter and sugars. Add egg, vanilla and peppermint extract. Combine dry ingredients in a bowl. Add to wet ingredients and then stir in chocolate chips. Bake at 350 for 10 minutes on greased cookie sheet.


    PEANUT BLOSSOMS (not pictured)
    This recipe is fun to make with your children. They love to place the candy kiss in the middle of the cookie after they are baked.

    1 3/4 cups all-purpose or whole grain flour
    1 tsp. baking soda
    1/2 tsp. salt
    1/2 cup sugar or Sucanat
    1/2 cup firmly packed brown sugar or Sucanat
    1/2 cup softened butter
    1/2 cup creamy peanut butter
    1 egg
    2 TB milk
    1 tsp. vanilla extract
    48 milk chocolate kisses, unwrapped

    In a large mixer bowl, stir flour, soda, and salt.  Add remaining ingredients except candy and beat at low speed of mixer until well combined, scraping bowl occasionally. chill dough 30 minutes.

    Preheat oven to 375 degrees F. Roll small amounts of dough into 1 inch balls.   Place on ungreased cookie sheet and bake 12 minutes or until light brown. Remove from oven and immediately press a chocolate kiss into each center. The cookie cracks around the edge. Repeat with remaining dough. Makes 4 dozen, about 70 calories each.

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  • Menu Monday – Beef Burgundy Simplified

    Beef BurgundyDo you need an elegant main dish recipe made with Real Food?  Each December a week or two before Christmas, I like to prepare a favorite recipe called Beef Burgundy to serve to guests or just my family.

    I  like to make a large batch, and store the rest in meal sized portions to pull out of the freezer in January or February for those nights when I don’t know what else to cook.

    I haven’t made it yet this year, since it is just Mary and I at home and we will be traveling for the Christmas holidays to Oregon.

    I know this winning recipe will soon become part of your family’s favorite keeper recipe file. I have found the taste vastly improves if the stew is stored overnight in the refrigerator before serving.

    2 Tbsp. oil or butter
    18 small white onions, peeled (or frozen) or just use 1-2 cups chopped onion
    3  pounds beef chuck, cut in 1 1/2 inch cubes
    2 T flour
    1/2 tsp. salt
    1/4 tsp. freshly ground pepper
    1-2 C. Burgundy or other dry red cooking wine
    2 cloves garlic, crushed
    3/4 Cup beef stock
    1-     8 oz can tomato sauce
    2 T. chopped parsley
    1 bay leaf
    1 tsp. thyme or more
    3/4 pound fresh mushrooms
    2 T. butter

    Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender. Add the  pearl onions after one hour.  If using chopped onion, just let them cook with the beef and stock.

    Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining  oil or butter in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

    When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. Serve over noodles or brown rice.

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  • Mentoring Moms Make Rolls of all Kinds – Here’s How

    Our family has made it a tradition to make cinnamon rolls on Christmas Eve, refrigerate the shaped rolls overnight, and bake them in the morning.

    Yesterday at Mentoring Moms (Older moms who are teaching younger moms homemaking skills once a month at our church) I showed the younger moms how we do cinnamon rolls, dinner rolls, monkey bread, coffee rings, all kinds of shaped dough with a basic recipe.  My favorite, of course, is the cinnamon rolls with the sticky bun  or caramel topping.

    I found out one family’s grand daughter named the cinnamon rolls – “donut  casserole” when she was two years old and the name stuck in their family.  So whether you make cinnamon rolls, monkey bread, a tea ring, or a donut casserole, ENJOY!

    Fantastic Roll Dough

    These wonderful rolls will be a hit for everyday or special occasions. Halve the recipe for a small batch. This dough is perfect for  two 9 x 13 pans of   cinnamon rolls or Monkey Bread, or one of each.  It will also make about 4 dozen dinner rolls.

    2 1/2 Cups warm water
    1/2 Cup honey
    2 Tbsp yeast
    1 egg
    3-4 cups whole wheat flour

    3-4 Cups Bread Flour
    2 1/2 tsp. salt
    1/2 Cup butter, coconut oil, or olive oil
    melted butter

    Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate. Add egg and 3 Cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly, about 30 minutes. Add salt, oil, and remaining flour or until the dough clears the sides of the bowl. Knead for 6-10 minutes or until gluten is developed or dough is soft and pliable. Pour out onto a lightly greased surface. Grease baking sheets. Pinch off 2-inch round portions, and roll out to an 8-inch rope. Tie rope in a single knot. Place in rows on baking sheets, cover, and let rise until double. Bake in a 350 degree oven for 20 to 25 minutes or until lightly browned. Brush with melted butter if desired, and remove to a cooling rack or serving tray.

    Sticky Caramel Sauce Topping for Cinnamon Rolls or Monkey Bread

    (To make half a recipe use the amounts in parantheses)

    1 Cup butter (½)

    2 Cups sugar (1 cup) or Sucanat

    ¼ Cup cinnamon (2 Tbsp)

    ½ cup butter (¼ cup)

    1 cup brown sugar (½ cup) (Sucanat)

    1 cup maple syrup (½ cup)

    1 cup chopped nuts (1/2 cup) optional

    Ed Note:  The butter is listed twice – one amount of butter is for the sticking topping, the other amount of butter is used for roll shaping – read the recipe carefully)

    Melt 1 cup butter in bowl. Combine sugar and cinnamon for dipping rolls in another small bowl.

    Make caramel sauce by melting additional butter amount, brown sugar (or Sucanat) and maple syrup in saucepan and divide between two 9 X 13 pans and sprinkle with nuts.

    Monkey Bread Version (Kids will love helping with dough shaping)

    When the dough is ready for shaping pinch off pieces about the size of an egg and roll into a 6-inch rope. Dip the “rope” into butter, then into the sugar and cinnamon and tie into a knot and place on top of the caramel sauce in the prepared 9 X 13 pan.  When the pan is full,  cover, place in refrigerator for at least two hours or until the next day, like Christmas morning.  Bake  at 375 degrees for 30-35 minutes. While warm, turn out the rolls onto a tray. Makes 15-16 rolls.

    Cinnamon Roll Version

    Roll half the dough out into a rectangle of about 12 X 18 inches.  Spread the second amount of butter on the dough rectangle close to the edge but not to the very edge.

    Sprinkle the cinnamon sugar mixture over the dough.  Roll up like a jelly roll.  Cut the rolls about 3/4″ with dental floss for a clean cut or use a knife, either way works.

    Place the rolls on top of the caramel sauce already prepared in the 9 X 13 pan.  Cover tightly.  Allow to rise over night in the refrigerator or at least two hours before baking.  Baking at 375 degrees for 30-35 minutes.  Turn out onto a cooling rack or serving tray.  Very yummy and an inexpensive gift.

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  • Gift Basket Ideas And Recipes

    giftbasketNeed Gift Ideas for Christmas but don’t want to spend a lot? Here are some tips to help you remember your friends without breaking the bank:

    • Buy items in sets and divide them among the baskets. Buy a four pack of nail polish for four ladies baskets or buy packs of whistles or other party favors for the kids.

    • Remove individual popcorn, coffee or cocoa packets from their boxes. They will fill the baskets better.
    • Shop garage sales and thrift stores for baskets and other containers.
    • Dollar stores have lots of great inexpensive gift ideas. Browse!
    • Use cellophane bags to package your mixes. They are inexpensive when purchased at party stores or florists.
    • A gift can be as simple as tea bags in a tea cup tied with a pretty ribbon. A large soup mug and saucer with soup mix or a small glass bowl with some potpourri might also make a simple but nice gift.

    Try making these specialty gift baskets:

    • Football Fan– (teenage boys, brothers, fathers and brothers-in-law!) Fill a large bowl purchased at the dollar store with candy bars, bags of microwave popcorn, sodas, chips, dips, a favorite football flag or hat, and a calendar of game days.
    • Fisherman– In a tackle box or fish bowl put hooks, bait, line, hot chocolate or sodas, trail mix, gloves, fishing magazines and a fish pillow.
    • Dog– In a dog bowl, place a ball, old sock with a knot tied in it, dog bones, rawhides, a leash, a name tag and a brush. You might include a picture of a mailman with “the enemy” written on it.
    • Cat– In a cat litter box, place a catnip toy, cat food, a poop scoop, a leash, a name tag and a little rubber mouse.
    • Car– In a large bucket, place fuzzy dice, air freshener, wax, car wash, chamois (“Shammy”), tire cleaner, a car trash can, a key ring, ice melter for cars and an ice scraper.
    • Baby Basket– Spray paint a basket white and line it with a baby blanket or use a diaper bag. Fill with bibs, baby oil, baby lotion, baby powder, diaper ointment, a teething ring, burp cloths, wipes and a rattle.
    • Relaxing Basket– Line a basket with a hand towel. Add a lavender candle, bath oil or bubble bath, bath salts, a favorite magazine or book, a poof and scented soap, and a do not disturb sign (Make one out of a piece of cardboard).
    • Coffee Lover – In a basket, include flavored coffee packets, cinnamon sticks dipped in chocolate, wrapped in cellophane and tied with a ribbon, cookie mix or cookies, flavored powdered creamer and a coffee cup.
    • Baker’s Delight – Line a large mixing bowl with a dish towel. Add cookie mixes, hot chocolate mixes, brownie mix, muffin mix, a package of walnuts, measuring cups and pot holders. Of course, be sure to include a copy of Dining on a Dime 🙂
    • Ice Cream Lover– Place tissue paper on the bottom of a basket. Add sundae dishes, an ice cream scoop, nuts, hot fudge sauce, butterscotch sauce, chocolate syrup, Maraschino cherries and a gift certificate for 2 1/2 gallons of ice cream.
    • Soup Basket- In a basket, stock pot or bean crock, add large soup mugs, 7 bean soup, cornbread mix, cookie mix and oyster crackers wrapped in cellophane bags and tied with a ribbon.
    • Nail Polish Basket- In a pretty bucket or basket, add a variety of nail polish, emery boards, nail clippers, polish remover, cotton balls, hand cream, cuticle cream and a nail buffer.
    • Family Night– In a large bowl, add a puzzle or game, popcorn, candy bars, soda, hot chocolate mix and mugs.
    • Fruit Basket- Line a basket with tissue paper. Add apples, oranges, hot chocolate mix, various teas and dried fruits (like figs or raisins). Sprinkle nuts on top of everything.
    • Cookie Delight-In a basket lined with tissue paper, add two cookie mixes in cellophane bags or jars tied with ribbons, Russian Tea (also in a cellophane bag or small jar tied with ribbon), cookie cutters, a teacup and two pot holders.
    • Chocolate Lover- In a basket, add Hot Chocolate Mix, Brownie Mix, Chocolate Peanut Butter Cookie Mix, Party Mints, Mexican Hot Chocolate Mix and a small package of marshmallows.

    Hot Chocolate Mix

    8 cups dry milk
    4 3/4 cups powdered sugar
    1 3/4 cups cocoa
    1 1/2 cup non-dairy creamer
    1 sm. pkg. instant chocolate pudding mix

    Sift the ingredients into a large bowl. Place the mix into an airtight container.

    Attach this to the jar:

    Hot Chocolate

    5 Tbsp. (1/3 cup) Hot Chocolate Mix
    1 cup hot water (not boiling)
    marshmallows or whipped cream

    Place the Hot Chocolate Mix into a mug. Add hot water. Stir until Hot Chocolate mix is dissolved. Garnish as desired with marshmallows or whipped cream. Serves 1.

    Apple Cinnamon Muffin Mix

    2 cups flour
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 tsp. baking powder
    1 tsp. ground cinnamon
    1/2 cup raisins and/or nuts

    In a bowl, mix together first 5 ingredients. Place in an air tight container. Package raisins and nuts separately.

    Topping

    3 Tbsp. sugar
    1/4 tsp. cinnamon
    1/4 tsp. nutmeg

    Mix topping ingredients in a bowl. Package in a small cellophane bag.

    Attach this to the jar:

    Apple Cinnamon Muffin Mix

    To prepare, preheat oven to 350°. Mix together: Apple Cinnamon Muffin Mix, raisins and/or nuts, 1 cup apple juice, 2 Tbsp. oil, 1/2 cup applesauce, margarine, melted

    Stir just until combined. Spoon into lightly greased muffin tins and bake for 20-25 minutes or until toothpick inserted in center comes out clean. While still warm, dip in melted margarine and then topping. Makes 12-15 muffins.

    Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt, by cooking quick and simple homemade meals. For free tips & recipes visit http://www.LivingOnADime.com

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  • Savory Treats and Appetizers

    iStock_000001215593Small-300x225Take a class and learn to compliment holiday sweets with savory appetizers and classic winter dishes – spiced nuts, yogurt cheese spread, braised winter herbs and plenty of nourishing dips. Register Here.

    VIDEO: How to make radish roses, carrot curls and other vegetable crudites
    VIDEO: How to make chicken liver pate
    VIDEO: How to roast chestnuts over an open fire

    MENU: Favorite appetizers for Christmas
    MENU: Dishes to Bring to a Holiday Party
    MENU: Warm Treats for Winter Caroling

    RECIPES: Almond-flax bread, cheddar cheese balls with bacon and walnuts, chicken liver pate, savory spiced nuts, savory spiced seeds, grain-free cheese crackers, nut and seed crackers, homemade yogurt and herb crackers, olive tapenade, anchovy toasts, homemade yogurt cheese spread, braised winter herbs in olive oil and lemon, preserved lemon tapenade, blue cheese dip, roasted garlic, mulled wine, spiced cider, roasted chestnuts.

    This class will be December 8.  Register Here.

    Listen to my Interview  with Jenny McGruther to hear her passion for real foods.

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  • Menu Monday – Savory Swiss Steak

    crjockpot

    Have you had enough Turkey Sandwiches, turkey chowders and soups, and other turkey variations yet?   I have!  So I put the rest of the leftovers in the freezer including the homemade gravy.  I’m making this easy, healthy round steak in the Crock Pot Recipe later this week.  Vegetables thicken the rich sauce-like gravy which smothers fork tender steak.  Double or triple as needed to serve a crowd.  This is super yummy!  I hope you like it.

    1 1/2 lbs round steak, approximately 1 inch thick

    2 stalks celery, chopped

    1 onion, finely chopped

    ¼ cup flour

    2 tsp dry mustard

    1 can (16 0z) diced tomatoes

    salt and pepper to taste

    2 Tbsp Worcestershire sauce

    2 Tbsp butter

    2 Tbsp oil

    2 tsp brown sugar or Sucanat

    Cut round steak into 6 or more serving-size pieces. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown the meat in 1 Tbsp butter with 1 tbsp oil. Transfer to a crock pot. Heat remaining butter and oil in frying pan. Saute onion, carrots and celery until glazed. Add tomatoes, Worcestershire sauce and brown sugar. Heat scraping up drippings. Pour over meat. Cover, Cook on low 6-8 hours or until tender. Serve meat with vegetable sauce spooned over. Sprinkle with freshly chopped parsley for garnish if desired.

    Serving Suggestion: Add garlic mashed potatoes (made with real butter) and a green salad for a complete meal.

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  • Table Graces for Thanksgiving

    2I enjoyed reading through a Table Grace book  and found several Thanksgiving appropriate graces.
    Here are five traditional Thanksgiving graces:

    1. Bountiful God,

    You have blessed us in many ways, in the beauty and richness of our land, and in the freedom we enjoy.

    You have given us even greater gifts in our family who loves and cares for us and in the grace that allows us to know and believe in You.

    May we be grateful for all our blessings, not just today, but every day. Bless this wonderful meal before us and each of us at this table.
    We give You thanks through Jesus our Lord.   AMEN

    2.  Dear Lord, today we are mindful of the countless blessings You have given us .

    We are grateful for our country in which we have the freedom to worship You as we see fit Lord, we praise You for Your handiwork, for the beauty of nature, and for the enjoyment that it brings us.  As we come together to eat this food, help us to make this and every day a day of  thanksgiving to You.  We pray this through Your Son.  Amen.

    3. Lord, on this day of thanksgiving, we come to YOU to praise You for all that You have so generously given us.

    We know that all we have comes from You.  We pray that You will help us to not be envious of what others have, but to be humbly grateful for the blessings we possess.  Be with us now in our feast of thanksgiving, and keep us always humble in Your sight.  In Jesus’ name we pray. Amen

    4. Gracious God,

    It is obvious to see how much You care for us by looking at the bountiful spread on our table.

    Give us the love for others to share what You have given.  Give us courage to show the love of Jesus with those who need Him, but don’t know Him.  Please bless this food before us.

    5.  Psalm 100 –

    Make a joyful noise to the Lord, all the Lands.  Serve the Lord with gladness, come into his presence with singing

    K now that the Lord is God, it is he who made us and not we ourselves, we are his people and the sheep of his pasture.

    Enter his gates with thanksgiving and into his courts with praise:  be thankful unto him and bless his name.  For the Lord is good; his mercy is everlasting; and his truth endures to all generations.   Amen

    Do you have a traditional family grace you could share with us?  Please post below.

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  • Gearing Up to Reach For Your Dreams in 2011

    CindyRushtonAre you signed up to join us tomorrow? Cindy Rushton is ready to roll!

    Now, I am just counting down till 1PM CT tomorrow (November 22)  for the live session. Of course, she is also excited to be revealing her new Membership Site for members in just a few short hours. Are you joining Cindy? Just look at all of the goodies you get in addition to your ticket (Can you believe it is only $9.95 this week??? but a $99.95 value?)

    November 22 Afternoon Retreat on the topic:

    Gearing Up to Reach For Your Dreams in 2011

    Coupons for amazing savings!!!

    BONUS eBooks:

    Gearing Up Companion Planner

    Scheduling: Help for the Stressed, Inconsistent, Want-to-be-Flexible and Organized Mom! eBook

    Get Organized! eBook

    Let’s Get Organized Ebook

    Let’s Get Ready for the New School Year Mommy Planner (for Homeschool Moms)

    BONUS Audios:

    Go for the Dream!

    Procrastination Attack! Eat-that-Frog!

    Make Your Own Brain-in-a-Binder

    Goal Setting for the Best Year Ever!

    Organization 911: Help for the Messy Mom!

    Dream a Dream!

    Live a Life of Purpose TODAY!

    Let’s Get Ready for the New School Year (for Homeschool Moms)

    Busy No More!

    Productivity and Procrastination

    Martha, Martha! Conquering the Distractions that Take Your Heart Captive!

    Lord, Give Me an Uncluttered and Focused Heart!

    Let Go of Broken, Shattered Dreams!

    Want to join us? Just grab your ticket at this link

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  • Don’t Throw Out Those Turkey Bones

    brothSeveral years ago, I was told by an older wiser mom, that the secret to her soup is in making homemade broth.  Years later, I learned that the chicken base/bouillon cubes I was buying were actually loaded with MSG, and not only unhealthy  but  a poor facsimile to the real broth in health and taste.

    Never Throw Out Turkey, Chicken, Fish, Lamb, or Beef Bones

    • Before MSG came into widespread use there were no commercially available chicken or beef broths available so it turns out Grandmother knew best when she used what she had and made delicious and nutritious homemade broths.

    • The homemade broth or stock contains minerals including calcium but also magnesium, but also phosphorus, silicon, sulphur and other trace minerals.

    • Homemade broth helps build the immune system.  We all know that chicken soup is also known as “Jewish Penicillin”.

    • Good stock contains gelatin that has been proved useful in the treatment of diseases and very nourishing to the gut. Examples of diseases that benefit from homemade broth  include peptic ulcers, infectious diseases, jaundice and cancer.

    • French studies showed that babies had fewer digestive problems when gelatin was added to their milk.

    • Ask any soup maker – homemade broth makes superior soups, is excellent to drink when sick, and perfect for Real Gravy.

    • For More information about homemade stock: Read “Broth is Beautiful” by Sally Fallon Morell

    • Here is our absolutely most favorite soup recipe using turkey or chicken stock.  So enjoy those turkey leftovers, creatively:

    TURKEY CHOWDER
    If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect “10”! Even if you can’t try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some leftover soup for the freezer. If you let the soup sit a day, the flavor improves with age. We’ve eaten this in bread bowls that I’ve made. Fabulous!

    2 C. sliced carrots
    3 C. water, turkey broth or canned chicken broth (watch out for vitamin C)
    1 large floret of broccoli OR 1-10 oz box of broccoli
    1 C. onion, chopped finely
    1/2 C. celery, sliced
    1 tsp. salt
    1/2 C. ground oat flour (blend rolled oats in the blender to make flour)
    2 C. milk or allergy alternative
    6 oz. Swiss cheese, grated
    1-1/2 C. diced turkey

    Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.   Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.

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