Leaning to Dance in the Rain

I would like to thank my sister , Jenni, for sending me this what a beautiful video on gratitude. So many people have no gratitude for what they do have these days.  I find this refreshing! Learning to Dance in the Rain

Real Danger of Ground Beef

Here is a  great article on the real danger in ground beef .I personally like ground beef ,occaisionally. But, I don't know after reading this.
Note: there are multiple pages(6) to this article

German Apple Strudel

PREP TIME 2 Hrs

COOK TIME 1 Hr

READY IN 3 Hrs

Original recipe yield 1 - 9x13 inch dish

INGREDIENTS (Nutrition)


3 1/2 cups sifted all-purpose flour

1 teaspoon salt

1 egg, lightly beaten

1 cup warm water



2 cups poppy seeds

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

9 apples - peeled, cored and diced

3/4 cup heavy cream

DIRECTIONS


In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. Turn out onto a floured surface and knead 10 minutes, until smooth and elastic. Cover and let rest 1 hour.

Grind poppy seeds in a food processor, if desired. Combine poppy seeds, sugar and cinnamon in a medium bowl and mix well; set aside.

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

Place the dough on a large work surface covered with a cotton cloth. Stretch the dough slightly to form a large rectangle. Pour the melted butter over the dough to moisten. Carefully stretch the dough into a large rectangle as big as your work surface will allow. The dough should be very thin and translucent.

Sprinkle the poppy seed mixture evenly over the stretched dough. Distribute the apples evenly over the poppy seed mixture. Sprinkle with about one half of the cream. Roll each side of the dough carefully to the middle and fold the ends under the strudel. Cut the strudel in half and place the two halves side by side in the prepared dish. Sprinkle with the remaining cream.

Bake in preheated oven 1 hour, until golden and apples are tender

Chicken and Fresh Tomato Slow Cooker Stew

Ingredients:

5 potatoes, peeled and cubed
1 1/2 cups chopped fresh tomato
1 cup sliced carrot
1 onion, chopped
2 bay leaves
3 large skinless boneless chicken breast halves
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can chicken broth
1 1/2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
water, as needed


DIRECTIONS
Combine the potatoes, tomato, carrot, onion, and bay leaves in a slow cooker. Place the chicken breasts atop the vegetables. Stir the tomato sauce, chicken broth, and Italian seasoning in a bowl; pour over the chicken breasts. Add water as needed to assure the chicken is completely covered. Cook on Low for 6 hours. Remove the chicken breasts and cut into bite sized chunks and return to slow cooker. Continue cooking until the vegetables are tender, another 1 to 2 hours.