This is delicious. It's from the Simply Recipes blog. I think the only thing I changed in the recipe is that I always add other root vegetables along with the parsnips. You don't really taste the horseradish in an intrusive way. It's one of our favorites. Judi Roasted Parsnips from Simply Recipes blog ================================================== Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking. 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons 4 teaspoons oil Salt and freshly ground pepper 1/3 cup of chicken broth, or more as needed 3 Tbsp unsalted butter, softened; or olive oil 4 teaspoons horseradish 1/2 Tbsp finely chopped flat-leaf parsley 1/2 Tbsp minced chives 1/2 small garlic clove, minced Pre-heat oven to 400�F. 1. Toss parsnips with oil. Add the broth, roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 30-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later. 2. Combine butter, horseradish, parsley and chives. Toss with parsnips and serve. Here is a link that might be useful: Roasted Vegetables

Here's a recipe which I have worked up for my dehydrator; it makes terrific jerky. Please note that it is used to dry and flavor the beef, and it is NOT cured; that is, I don't know if it will be safe to store this stuff at room temperature or not. I keep the product in the freezer anyway. I've never used an oven to dry the stuff, although I suppose you could if it came down to a low temp. At any rate, this recipe is a good starting point: Guinness Beef Jerky Marinade (This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my eight dehydrator trays fairly full.) 6 lbs lean beef, sliced thinly--see Note 1 2 bottles (12-14 oz each) Guinness Stout 2 tablespoons kosher salt 2 tablespoons garlic powder 2-4 tablespoons hot stuff (see Notes 2 and 3) optional: liquid smoke, 1 to 2 tbsp In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine, pour the remaining marinade over the beef and refrigerate for at least an hour (more is better, mixing the beef strips every so often in the pot) Place the strips flat on the trays and dry until done. Note 1: I like to use round roast because it's very lean; eye of round is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut because it won't dry as thoroughly and won't have the storage properties of a leaner cut. Note 2: I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet paprika which would make a product not at all hot but with pleasant flavor. Note 3: The last batch I made, I used a can of chipotle peppers in adobo sauce instead of the tablespoons of hot stuff, blended in the blender until smooth, then I added the other ingredients and blended until mixed. Worked great, although next time I will cut back a little on the salt. I prefer to dry it fairly dry and store it in several small (1 qt) ziploc bags in the freezer, transferring one bag at a time to the fridge from which I take a piece or two at a time to snack on. None of it has ever gone bad storing it that way.

Simple White Cake Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 50 Minutes Servings: 24 Ingredients: 2 cups white sugar 1 cup butter 4 eggs 1 tablespoon and 1 teaspoon vanilla extract 3 cups all-purpose flour 1 tablespoon and 1/2 teaspoon baking powder 1 cup milk Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or line a muffins pan with paper liners. 2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. This is a good recipe. I personally do not care for chocolate frosting on a white cake but to each his own :) Sue

Sheesh, my father told my grandmother (his mother in law) to do that with her sour cream sugar cookies, which did him out of cookies! My grandfather only liked the first cuts, and dad got the second cuts, so after dad told grandma to just cut them square, he didn't get as many cookies! :) Carolb_w_f, it isn't so much flavor, as mine are good taste wise. It's the fluffy texture that I am looking for. That tender center, not really flaky, with the slightly crisp top and bottom. I will eventually get all three posted recipes tested. Today is going to be a lazy day. It is Fat Tuesday, and I have been to the Polish Bakery to get our Pazcky. Not sure I spelled that correctly, but it is pronounced Poonchki. DH is Polish. DS has worked for the bakery for about 3 years now, and as he finally got a decent paying full time job in maintenance at a Senior Living facility that he really loves, his last day was last Sunday. It has been tradition for the last 5 years to go stand in line (out the door and down the sidewalk) the morning of Fat Tuesday for Pazcky. They bring in accordian players, one of the local news channels, and usually a local radio station in the morning. They set up a tent right outside the door in the parking lot with patio heaters for the line to wind in and out of to help us stay warm. Boss is quite often to be found socializing with the customers while offering shots of Vodka and samples of fresh warm Pazcky. They also had a Polish king and queen socializing and dancing the Polka. I also need to figure out what I am going to do with an overflowing room of craft supplies & bedroom furniture so we can get window estimates on Friday. That is frying my brain!