HAPPY ST. PATRICK’S DAY EVERYONE!

Here’s my toast to you…May you live as long as you want,
and never want as long as you live. There are a few others
included below too along with a great potato soup recipe
that has beer in it gives an interesting flavor. This’ll
be for any lucky leftovers.

Enjoy! Marzee

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RECIPE: TIPSY POTATO SOUP

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INGREDIENTS:
2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken boullion
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste

DIRECTIONS:
Saute garlic in butter for 1 minute, add vegetables and
saute for 3-5 minutes or until tender. Add potatoes and
beer and bring to a boil. Mash potatoes against sides of
pot. Add sugar, stock, boullion and salt and pepper. Add
flour and stir until thickened. Add cream, stir and serve.

YIELD: 10 Servings
Category: Soups
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil
knows you’re dead.

Here’s to me, and here’s to you, And here’s to love and
laughter- I’ll be true as long as you, And not one moment
after.

Here’s a toast to your enemies’ enemies!

Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer – and another one!

Here’s to our wives and girlfriends: May they never meet!

May the grass grow long on the road to hell for want of use.

May you live to be a hundred years, with one extra year to repent.

Although a bit freezing around Chicago right now we’re
in Cozy-Cuddler heaven over here (ok bargian snuggie
bliss those blankies with sleeves ;o) I never even got
the “big whup” about these but after giving it a try-on
I’ve crossed over to the other side and can see many uses.
I like having my shoulders and neck warm with the soft
fleece where a blankie would fall off and I can wear them
around the house or grab gor the car. Best part is our
sister store PulseTV.com has got them for $9.99 and you
save an extra $4 if you buy 2 so one price really fits all.

Here’s the link please at least check them out they’re the
reason I get to keep mailing to you for free!
http://pd.gophercentral.com/u/2449/c/211/a/574
Normal Price: $19.99 / OUR PRICE: $9.99 / Get two for $15.98

* I also suggested since it’s always freezing in the
conference room they line up a rack of them in there too ;o)
Well I have another comfort food recipe like a “Snuggie for
your tummy”. With the cold weather upon us warm up with a nice
bowl of soup…HOMESTYLE CHICKEN SOUP again that is I
want to make sure everyone has it.

Keep warm & well all!

P.S. If you have a Twitter account please come follow
me @thedailyrecipes or go to Twitter.com and get
a free account.

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RECIPE: HOMESTYLE CHICKEN NOODLE SOUP

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INGREDIENTS:
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups medium egg noodles

DIRECTIONS:
In a Dutch oven, bring chicken and water to a boil over high
heat. Add carrots, celery, onions, parsley sprigs, bay leaves,
salt, and black pepper. Return the mixture to a boil. Reduce
heat to low, cover, and simmer 1 hour, or until the chicken
is no longer pink inside and the vegetables are tender. Remove
and discard the bay leaves and parsley sprigs. Remove the
chicken from the soup. Skim the fat from the top of the soup
with a large spoon. Remove and discard the chicken skin. Remove
the meat from the bones. Cut the chicken meat into 1-inch
pieces and return the soup. Add noodles and return the soup
to a boil. Reduce heat to medium and cook 5 minutes, or until
the noodles are tender.

Yield: 4 Servings
Category: Soups

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                 MARZEE’s CORNER

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Should you starve a fever and feed a cold?

You can treat both about the same. Make sure you are
drinking fluids. In fact, drink more than usual. Avoid
drinks that will rob your system of fluids, such as coffee,
teas and colas with caffeine. As for eating, use your
appetite as a guideline. If you’re not particularly hungry,
try to eat some simple foods like white rice or broth.
Like many cold remedies, a hot toddy or chicken soup might
soothe your sore throat and help you sleep.

I was thinking of how everything is turning so green around
here and all of of a sudden some snow came out of the blue and
zapped the magnolias before we could get their waft of sweetness.
Hopefully they’ll still have some bloom left in them. One of
the favorite veggies of Springtime is asparagus and we’ve got
a lovely CREAMY ASPARAGUS SOUP recipe for you today that is
delicious served either hot or cold. Take advantage of the
asparagus while it is still in peak season.

Enjoy!  Marzee

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RECIPE: CREAMY ASPARAGUS SOUP
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INGREDIENTS:
2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped
salt and pepper to taste
nutmeg

DIRECTIONS:
Snap tough ends off the asparagus and cook the spears in
boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and purée the remaining
asparagus in a food processor. Strain. Heat the asparagus
puree over low heat. Add stock, cream and chervil or parsley.
Heat and season with salt, white pepper and nutmeg. Ladle
into bowls and top each serving with a reserved asparagus
tip.

Yield: 4 Servings
Category: Soups

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                 MARZEE’S CORNER
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      COMMON QUESTIONS ABOUT ASPARAGUS:

* How do I pick the best asparagus?
Look for firm, fresh, spears with closed, compact tips
and uniform diameter, so that all spears will cook in
the same amount of time. Larger diameter spears are more
tender.

* Can asparagus be peeled?
Asparagus does not have to be peeled but some people prefer
it that way. Use a potato or vegetable peeler to peel the
skin from the stalk, especially towards the base.

* Can asparagus be eaten raw?
Although most people prefer asparagus cooked in some way,
it is perfectly safe to eat asparagus raw. Just rinse it
well in warm water to remove any sand and serve cold with
a dip.

* How should asparagus be stored?
Keep fresh asparagus clean, cold and covered. Trim the stem
ends about 1/4 inch and wash in warm water several times.
Pat dry and place in moisture-proof wrapping. Refrigerate
and use within 2 or 3 days for best quality. To maintain
freshness, wrap a moist paper towel around the stem ends,
or stand upright in two inches of cold water.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

We had such a beautiful first day of Spring this year hope
that is an indicator of what is to come here in the Midwest.
I know it’s not here to stay yet but I’ll take it while I can.
Sure puts you in a “Sunshiney” mood and I’ve already got out
the gardening gloves. How about a nice SPRINGTIME VEGGIE SOUP
recipe today to kick off the season?

Enjoy! Marzee

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RECIPE: SPRINGTIME VEGGIE SOUP
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INGREDIENTS:
2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper

DIRECTIONS:
In medium saucepan, heat oil over medium-high heat. Add
scallions, garlic, turnips, potatoes, and carrots. Cover and
cook until vegetables are starting to soften, about 5 minutes.
Stir in thyme, parsley, and stock and bring to a boil. Reduce
heat and simmer 15 minutes. Add asparagus and peas and cook
another 5 minutes. Puree half the soup with watercress and
return it to remainder of soup. Stir in tarragon vinegar,
taste for salt and pepper, and serve.

Category: Soups, Vegetables

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                 MARZEE’S CORNER
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SPRING VEGGIES: In the height of Radish season, if you don’t
have the luxury of the pulling them straight from the garden…
here’s how to get the most out of the next best thing:

Look for red globes sold in batches with their greens still
attached. Fresh looking greens are a good sign of quality,
and they’re edible as well! Fix a radish and broccoli slaw
by grating broccoli stems, radishes and carrots. Marinate
the grated vegetables in a mixture of soy sauce, sesame oil,
de-fatted chicken stock, rice wine vinegar, grated ginger root,
a smashed garlic clove and toasted sesame seeds. Remove the
garlic before serving.

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          Viral Videos on the Net at EVTV1.com
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved.

Top of the afternoon’ to ya now!  Now that it is St. Patrick’s
Day nd everyone around here is cheerful. Happy St. Patty’s Day
to all of our Irish friends and all who are just Irish for the
day. I willl go out of my way for the usual Shamrock Shake at
McDonalds today I ask for 1/2 chocolate and 1/2 Shamrock and do
a chocolate mint tases good. Not the same as the good ol’ days
with the real stuff of ice cream. I’m such a kid sometimes.

I decided to toss in one more potato recipe for good time sake
but this one is a “super soup” idea. The beer adds a unique
flavor to this potato soup recipe. Hey I just though of another
idea too.. cube up and toss in a little of that leftover corned
beef if you like too.

Enjoy! Marzee

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RECIPE: TIPSY TATER SOUP
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INGREDIENTS:
2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken boullion
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste

DIRECTIONS:
Saute garlic in butter for 1 minute, add vegetables and
saute for 3-5 minutes or until tender. Add potatoes and
beer and bring to a boil. Mash potatoes against sides of
pot. Add sugar, stock, boullion and salt and pepper. Add
flour and stir until thickened. Add cream, stir and serve.

YIELD: 10 Servings
Category: Soups

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                 MARZEE’S CORNER
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     TIPS FOR EXTENDING THE LIVES OF YOUR KNIVES

SHARPENING & HANDLING

A dull knife can be more dangerous than a sharp one.It requires
more pressure to make it cut, which in turn increases the
chances of slipping. So sharpen your knives frequently. There
is no such thing as a knife that stays permanently sharp.

Use a steel, a rod used for sharpening, every time you cook.
Steels- -and other maintenance tools such as ceramic rods and
whetstones– will realign and smooth the knife’s edge. This is
what’s known as honing. To sharpen a knife, hold the steel and
the knife a comfortable distance away from you, then applying
pressure, draw the full length of the blade across the steel
at a 20-degree angle, alternating sides four or five times.

You may also may want to get your knives professionally
ground at least once a year, assuming you use them daily.
Try your local hardware store. The electric home machines
dedicated solely to sharpening do a good job if you
closely follow the instructions; avoid combination knife
sharpeners and can openers, which can damage a blade.

No fine knives should be put in a dishwasher; the banging
around can nick the knife’s edge. High heat can also change
the temper of the blade and harm the wooden handles. Good
knives should be kept in a knife rack, in a protective
partitioned drawer, or on a magnetic bar. 

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          Viral Videos on the Net at EVTV1.com
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Subscribe to more Free GopherCentral Newsletters
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved