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Spouse CallsJoin the conversation with Stripes columnist Terri Barnes, as she explores issues relevant to the lives of military spouses. |
Free Cookbook
Posted June 26th, 2008 by Terri Barnes in
Some of my favorite recipes were given to me by other military wives, like the cookies I bake every October, and homemade salsa that appears at almost every get-together at my house.
That's part of the reason I enjoyed reading Karen Tosten's Best of the Best Air Force Cookbook and writing about it. (Spouse Calls, June 1.) Due to a mailing mixup, Karen sent me two copies of her book and she agreed that I could give one away to one of you.
Just be the first person to post your favorite recipe on the Spouse Calls blog AND send an e-mail with your name, mailing address and the name of the recipe you posted to spousecalls@stripes.com -- A copy of the Air Force Cookbook will be yours.
You must be the first person to post and send me an e-mail. I'll go by the time posted and order of arrival in my inbox.
As always, your contact information will not be used for any other purpose and is not shared with any advertisers.
(Offer ends July 1.)
One of our favorite recipes
One of our favorite recipes that we brought home from our tour in Australia was Sausage Rolls. They are easy to make and easy to take. This recipe makes alot. Feel free to cut the recipe in half.
Degree of difficulty: Low
You need:
Filling:
2 lb pork sausage
3 cups grated carrot (use your food processor)
3 cups grated potato (use your food processor)
1 cup finely chopped onion (again, food processor)
1 clove crushed garlic
½ teaspoon salt
1 teaspoon white pepper
1 cup breadcrumbs
Puff Pastry sheets
1 egg combined with a little milk to make a glaze
sesame seeds
Method: Combine all filling ingredients well in a bowl. Divide each sheet in two down the middle. Lay a thick (2 inch) ribbon of the meat mix in the middle of each piece of pastry, and roll up, ensuring that the seam is underneath. Cut in half so you have two pieces. Brush with egg wash, sprinkle with seeds and bake at 350 until golden brown.
Serve with fresh tomato sauce (ketchup). Can be kept in the fridge/freezer and reheated in oven or microwave when you are hungry!
Note: These are found in all of the bakery shops and every freezer section in the stores in Australia.
They are yummy hot or cold. The girls on many mornings would heat one up in the microwave for breakfast or take one wrapped in aluminum for lunch. Hope you enjoy these as much as we do
:) Cheryl Stark
and the winner is ...
Cheryl Stark ... Thank you for this recipe. It sounds great. Your cookbook is on its way. I hope you enjoy all the recipes Karen collected.
Refreshing for summer
Another recipe contribution from Lisa, who just moved to England. She sent in a recipe for iced tea that sounds great for a summer backyard party.
Lisa writes: "This is a great nonalcoholic summertime drink for parties. I made it in a 28 qt. cooler and used two 10 pound bags of ice. It's almost addicting!"
Ice Chest Tea
Pour 4 bags of ice into an ice chest (30 qt. minimum)
Dissolve a 4 lb. bag of sugar in hot water in a large pitcher. Pour hot mixture over the ice.
Mix 1/2 of a large jar of Nestea (3 oz.) with hot water in a large pitcher and add 1/2 gallon of Minute Maid Lemonade (premixed in a carton). Pour this hot mixture over the ice and stir.
Chop 4-5 oranges and 2-3 lemons/limes into itty-bitty pieces and pour over the ice and stir. You can also add maraschino cherries.
Add water to taste and enjoy!
Thanks for the recipe, Lisa!