Creative Culinary MRR Ebook

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SKU: 21689

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Table of Contents

Chapter 1:
Christmas Treat-Springerle
Chapter 2:
The Gingerbread Man
Chapter 3:
Chapter 4:
Stone Soup-Veggie Soup
Chapter 5:
Stone Soup-Veggie Soup
Chapter 6:
Kids Cooking Party-Sundaes
Chapter 7:
True Gifts-Eggnog
Chapter 8:
Make Your Own Family Cook Book And Memories

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Chapter 3:


Funny family story about a ruined turkey.

Don’t Burn It

A favorite holiday story that I have heard a friend tell happened at Thanksgiving, while it may have happened at Christmastime. Every spring Linda’s uncle, who was thought of as rich, purchased a box of turkey babies. He split the chicks with Linda’s father and whoever brought up the largest turkey supplied the Thanksgiving feast, the following biggest was Christmas dinner. One year Linda’s family brought up the biggest turkey. He weighed forty-two pounds and was so big they feared he wouldn’t go in the oven. The family tradition was to spend each Thanksgiving Day with either Uncle Joe or Auntie Margaret and their families.

They lived roughly an equal distance from our home and both places were rather boring to youngsters. The sole bright spot in going to see either one was that they got to stop and have burgers for breakfast on the way. The year of the behemoth turkey was Aunt Margaret’s home. She was an atrocious cook and her Dad worried about his turkey until her mother said she would fix it at home and Margaret could simply heat it up. The day worked out to be better than they guessed, Aunt Margaret’s 3 grandsons were there and they were all having a fantastic time.

An hour before dinner Linda’s mother helped Auntie Margaret get the gigantic turkey into her oven and left her to warm it up. In approximately 15 minutes somebody noticed smoke descending from the kitchen. Everyone rushed in and Linda’s Mom yanked the oven door open. The beautiful turkey was on fire. Aunt Margaret had switched on the broiler, not the oven; thereby satisfying her fathers prediction that she would wreck the turkey. Thank goodness, he was able to save the day by ingenious slicing and they had a Thanksgiving to remember.

Thanksgiving Turkey


1 (12 ounce) package dry bread stuffing mix
5 cups water
1 large onion, chopped
4 celery, chopped
4 tablespoons dried sage
12 pounds whole turkey, neck and giblets removed
1. Prepare stuffing according to package directions, and set aside in a large bowl.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
4. Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
5. Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

Chapter 4:

Stone Soup-Veggie Soup

A story of curiosity and sharing.

Soup of Stones?

Some travelers come to a small town, carrying nothing more than an empty-bellied pot. Upon their reaching the town, the villagers are unwilling to portion out any of their food stashes with the hungry travelers. The travelers fill up the pot with water, drop a big rock in it, and position it over a fire in the village square. One of the villagers gets to be curious and asks what they’re doing. The travelers reply that they’re making “stone soup”, which tastes fantastic, although it all the same needs a little bit of garnish to better the flavor, which they’re missing. The villager does not mind giving up just a little bit of flour to help them out, so it gets added to the soup. A different villager walks by, asking about the pot, and the travelers again remark their stone soup which has not reached its full potential so far. The villager hands them a little bit of flavoring to help them out. More and more villagers walk by, each bestowing another ingredient. At long last, a delicious and nourishing pot of soup is savored by all.

Veggie Soup with Basil Sauce
Ingredients- No stones
1/2 cup cubed potatoes
1/2 cup chopped onion
1/2 cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaf
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
3/4 cup fresh corn kernels
1/4 cup coarsely chopped fresh basil
1/3 cup tomato puree
3 cloves garlic, minced
1/3 cup olive oil
1/3 cup grated Parmesan cheese

Salt and pepper to taste


In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)

When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Other Details

- 1 Ebook (PDF), 40 Pages
- 2 Graphics (PNG)
- 1 Salespage (HTML)
- Year Released/Circulated: 2017
- File Size: 1,412 KB

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