[Magdalen] Chestnuts Roasting on an Open Fires,

[Grace Cangialosi]

OMG, my mouth went from watering to drooling over this recipe!!  This weekend, for sure!

> On Nov 29, 2016, at 5:12 PM, ME Michaud <michaudme at gmail.com> wrote:
> 
> I will trade for the African Tulip soup recipe.
> 
> You need a pit fire and a clay pot
> (but sometimes I use a round covered corning ware baking dish and an
> electric oven)
> 
> 1 cup lentils, rinsed
> 1/2 cup barley, rinsed
> 1 onion, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1/2 can diced tomatoes
> spices ... choose one set
> (Middle Eastern: cumin, etc.)
> (Italian: oregano, etc.)
> (French: thyme, etc.)
> Salt & pepper
> add water nearly to top (but not to cover)
> 
> Do not fear the hot pepper! Add 'em if you like 'em.
> 
> Bake, covered, 350 degrees F for one hour
> 
> Stir in 1 sweet potato, diced
> Any left-over spinach or other vegetables hanging out in the fridge
> If desired, a handful of raisins (or currants) and nuts (pinenuts, walnuts,
> or pecans)
> If not vegan/vegetarian, add a cooked sausage, cut up (or any left-over
> meat or game)
> 
> Bake 1/2 hour more
> Serve with fresh cheese (or sour cream), hot pickled peppers, and warm
> flatbread
> A wedge of iceberg lettuce adds cool crunch
> -M
> 
> 
>> On Tuesday, November 29, 2016, Lynn Ronkainen <houstonklr at gmail.com> wrote:
>> 
>> please provide recipe??
>> 
>>