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  1. Blog Test

    Blog Test

    "Neque porro quisquam est qui dolorem ipsum quia dolor sit amet, consectetur, adipisci velit..." "There is no one who loves pain itself, who seeks after it and wants to have it, simply because it is pain..."
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  2. Rich Zesty Buttermilk Blue Cheese Dressing

    Rich Zesty Buttermilk Blue Cheese Dressing

      John Scheepers
      Bantam, CT
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  3. Roasted Garlic-Ginger Orange Chicken Thighs

    Roasted Garlic-Ginger Orange Chicken Thighs

      John Scheepers
      Bantam, CT

      There are few matches made in heaven better than garlic and ginger root. And orange. After years of testing and tweaking, this recipe is our favorite go-to sauce for oven roasted chicken thighs. And salmon steaks. And.....
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  4. Puréed Rutabaga Clouds

    Puréed Rutabaga Clouds

      Thanksgiving feels empty and sad without our Puréed Rutabaga Clouds. It's a family tradition that goes way back. The ingredients are not measured exactly, but by taste and consistency.
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  5. Soothing Meat Loaf

    Soothing Meat Loaf

      John Scheepers
      Bantam, CT

      We love meat loaf, particularly when paired with fluffy mashed Potatoes and steamed Broccoli. In particular, we love the kind of meat loaf that has a light, fluffy, smooth texture, not coarse, heavy or dry.
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  6. Kohlrabi-Radish Slaw with Cumin and Cilantro

    Kohlrabi-Radish Slaw with Cumin and Cilantro

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  7. Banana-Carrot Quick Bread

    Banana-Carrot Quick Bread

      John Scheepers
      Bantam, Connecticut

      I’ve been making banana quick bread since the 70s. There’s something amazingly delicious about the taste of cooked bananas, and this recipe is about as easy as it gets. We added the Carrots as an experiment and ended up loving the result. If you need it to be more sinful, skip the coarse baking sugar on the top, and frost it with mascarpone cream cheese frosting once it cools to room temperature. Need more banana recipes? Try our recipe for Banana Pancake Rollups with Macerated Strawberries.
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  8. Jo’s Roasted Tomatillo Salsa Verde

    Jo’s Roasted Tomatillo Salsa Verde

      John Scheepers
      Bantam, Connecticut

      This is one of those recipes that can serve as a base that you can tweak to match your family’s need for heat. You can add more Garlic, and/or roast more incendiary Hot Chile Peppers. I always make it a day or two ahead to avoid kitchen craziness later. If you haven’t grown and cooked with Tomatillos before, you’ll likely get hooked fast. Don’t be surprised to find that the husks are not always that easy to remove, and that the fruit is often sticky once the husks are removed. They just need a little wash up. If your plants are heavy with fruit, no worries. Harvest when ripe. Husk, wash and dry them. Freeze them on a cookie sheet and bag them in air tight freezer bags. It’s so nice to have a stockpile for the winter. We love to serve it on the side with Sue Torres’ Mexican chorizo and monteray jack cheese fondue. (You can snare her recipe along with a how-to Martha Stewart video here.)
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  9. Jo's Roasted Tomatillo Sauce

    Jo's Roasted Tomatillo Sauce

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    • Banana Pancake Rollups with Macerated Strawberries

      Banana Pancake Rollups with Macerated Strawberries

        John Scheepers Kitchen Garden Seeds
        Bantam, CT

        I love fresh bananas, but absolutely adore them once the skins are black, and the prize inside is mushy-gushy and spotted pale brown. Heaven help anyone who throws them away. My favorite recipe for extremely well-ripened (okay, rotten) bananas is for thin, crepe-like banana pancakes. We had them the first time at Emerson Inn by the Sea in Rockport, MA and made our own recipe soon thereafter. Using Bisquick makes these pancakes an easy, quick fix. The rolled up pancakes are perfected stuffed with sliced Strawberries that have soaked in a little orange liquor mixed with fine sugar.
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