THE ARTIST FOOD NETWORK -- In Association With Canvas by Canvas

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A Pie and a Painting, "APPLES" by Margie Whittington

mawhittington@gmail.com (Margie Whittington) — Tue, 22 Sep 2009 15:51:00 +0000

"APPLES"

12" X 12"

WATERCOLOR PAINTING BY

MARGIE WHITTINGTON

PERFECT APPLE PIE

6-8 tart apples, pared, cored, and thinly sliced (6 cups)*

3/4 to 1 cup sugar

2 Tablespoons all-purpose flour

1/2 to 1 teaspoon ground cinnamon

Dash ground nutmeg

Pastry for 2-crust 9-inch pie

2 tablespoons butter

oven 400 degrees

If apples lack tartness, sprinkle with about 1 Tablespoon

lemon juice. Combine sugar, flour, spices

and dash salt: mix with apples.

Line 9-inch pie plate with pastry.

Fill with apple mixture: dot with butter.

Adjust top crust, cutting slits for escape of steam;

seal. Sprinkle with sugar. Bake at

400 degrees for 50 minutes or till done.

*or , use two 1-pound 4-ounce cans

pie-sliced apples, drained.

mawhittington@gmail.com

websites

blogs

http://www.dailypaintersabstract.blogspot.com/

http://marketplace-daily-art.blogspot.com/
galleries
http://www.thegoodartco.com/
http://www.upstairsartgallery.com/

Luscious Lemons by Karen Foster

karenfoster.art@gmail.com (Karen Foster) — Mon, 10 Aug 2009 23:10:00 +0000

' Luscious Lemons'

by Karen Foster

Oil on Canvas

10" x 10"

Luscious Lemon Squares

CRUST
2 C. flour
2 sticks real butter
½ c powdered sugar
½ tsp. salt

Cut butter into mixture

with 2 knives until crumbly
Pat into 9x13 glass baking dish
Bake 30 to 35 minutes 325 degrees

cool

FILLING
4 eggs
2 cups sugar
½ tsp baking powder
½ C. flour
1/3 C. lemon juice
½ tsp. vanilla abstract

Mix well, pour over completely cool crust
Bake 25 min. at 325
Cool
Sprinkle ½ c powder sugar
Cut with wet knife

For information on this painting, email me at

karenfoster.art@gmail.com

http://www.karenfosterart.blogspot.com/

http://www.canvasbycanvas.com/

http://www.dailypaintersoftexas.blogspot.com/

CHILI PEPPERS by Margie Whittington

mawhittington@gmail.com (Margie Whittington) — Tue, 28 Jul 2009 16:53:00 +0000

"COLORFUL CHILI PEPPERS"

watercolor painted by

Margie Whittington

11"x15"

PICANTE SAUCE

Ingredients:
1 can (10.75 ounce size) tomato puree
1 1/3 cup water
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers, with seeds
2 tablespoons white vinegar
1/4 teaspoon salt, rounded
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

Directions:
Combine all ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick. When cool, place in jar or bottle and refrigerate overnight.

for information on painting email

mawhittington@gmail.com

http://www.dailypaintersabstract.blogspot.com/

MEDITERRANEAN CHICKEN

mawhittington@gmail.com (Margie Whittington) — Thu, 23 Jul 2009 22:20:00 +0000

"HEN AND HER CHICKS"

8" x 8" Acrylic Painting

Margie Whittington

MEDITERRANEAN CHICKEN

WITH TOMATOES and OLIVES

Ingredients

2 bone- in chicken thighs without skin

1 chopped tomato

1/2 chopped onion

8 pitted kalamata olives cut in 1/2

1 tablespoon olive oil

1 tesapoon wine vinegar or balsalmic vinegar

1 small bunch of fresh chopped basil

Instructions

Heat oven to 375oF

Place each chicken thigh on a large sheet of

aluminum foil.

Combine rest of the ingredients.

Spoon over chicken.

Fold foil over chicken sealing edges

to form a packet.

Bake 25 minutes or until chicken is done.

When done, open packets carefully and place

on a plate. Serve with white beans.

Come back soon to see what's cookin!!!!

http://www.margiewhittington.com/

http://www.mwhittingtonart.blogspot.com/

http://www.canvasbycanvas.com/

http://www.dailypaintersoftexas.blogspot.com/

Happy Painting and Cooking!

mawhittington@gmail.com (Margie Whittington) — Wed, 15 Jul 2009 17:43:00 +0000

"HAZELNUT"

Margie Whittington

What could be better than a

cup of coffee after dinner.

8" x 10"

Watercolor

This is the third and final

watercolor painting

in a series as seen in

previous posts on this blog

"Morning Coffee Break"

"Afternoon Coffee"

"After Dinner Coffee"

After a satisfying meal, a delicious

cup of coffee is always the perfect ending.

"HAZELNUT" is a wonderful flavored coffee.

Try this delicious coffee after dessert or

with dessert with your next evening meal.

Cookies from a Cake Mix - - Maryann Stephens

noreply@blogger.com (Maryann Stephens) — Sat, 11 Jul 2009 20:56:00 +0000

I got this recipe from the "Hints from Heloise" column in the Fort Worth Star Telegram several months ago. I tried it and they were some of the best cookies I ever tasted! They stay nice and soft and moist for days and they are soooo easy to make! I tried plain chocolate cake and did not add chocolate chips....but you could add them or add nuts if you wish. Heloise said that the lemon cake mixes make nice and tasty lemon cookies. Keep a box of any cake mix in your cupboard and if you need a quick last-minute dessert you can make it in a jiffy and your friends will love them.

To make it you need:
1 (18.25 - ounce) box cake mix
2 eggs
1/2 cup vegetable oil

Preheat the oven to 350 degrees. Mix only the above ingredients (with nuts or chips if you wish) in a large bowl until blended. Drop the batter by spoonfuls about 2 inches apart onto an ungreased baking sheet. Bake on the middle rack for 8-10 minutes, watching them carefully...they brown quickily so stand by.....enjoy!

mawhittington@gmail.com (Margie Whittington) — Wed, 08 Jul 2009 19:28:00 +0000

AFTERNOON COFFEE

Margie Whittington

8" x 10"

Watercolor

French Vanilla in the afternoon for a coffee break.

Dreams of France in a villa overlooking a

quiet lake. Coffee flavors can take you away to

other places and remind you of other times.

Try some today.

Oil and Vinegar Salad Dressing ~ Purple Onion Painting by Nancy Standlee

nancystandlee@sbcglobal.net (Nancy Standlee) — Tue, 30 Jun 2009 22:21:00 +0000

This onion painting hangs in my kitchen and in direct sight while I enjoy my morning coffee. It is a wonderful reminder of a trip to Dena Wenmohs ranch and the two workshops I've taken there with Robert Burridge. When I stayed in the Bunkhouse, Dena had colorful onion paintings in the kitchen and I wanted to paint something similar when I returned home. Wonderful memories. February 2010 will find me back at the ranch taking my 7Th workshop with Bob and maybe this time I'll get it right.

A trip to Barbados in 1983 found a group of us at the Holiday Inn for the evening meal and I asked for salad refills so many times it became laughable. Their crisp greens were covered in a simple but delicious oil and vinegar dressing and I wrote later to get the exact ingredients. The customer relations officer sent me the recipe with these words, "It is quite simple and takes no time at all. Happy salads."

The Barbados Holiday Inn Oil and Vinegar Salad Dressing

Ingredients:

1 cup of olive oil
1/3 cup of vinegar (I used red wine vinegar)
1 clove garlic crushed
1/4 small onion chopped
1/4 to 3/4 t. of Worcestershire Sauce
1 T. fresh parsley minced
salt and pepper to taste
I added a Sweet and Low, optional

Method:
Combine all ingredients in a jar. Shake vigorously. Refrigerate overnight and then use as desired. (I had the pleasure of cutting some of the parsley from my herb container which includes some sage, rosemary, basil, and chives and I'm babying them in this Texas heat.)
Happy salads!

I've joined two other blogs and please check our sites.
Daily Painters of Texas
Daily Painters Abstract Gallery

WEBSITE NANCYSTANDLEE.COM
BLOG NANCYSTANDLEE.BLOGSPOT.COM

ARLINGTON TEXAS NANCY STANDLEE DAILY PAINTER CONTEMPORARY ACRYLIC STILL LIFE VEGETABLE PAINTING EXPRESSIONIST

COFFEE BREAK by Margie Whittington

mawhittington@gmail.com (Margie Whittington) — Sun, 28 Jun 2009 01:32:00 +0000

"MORNING COFFEE BREAK"

Margie Whittington

8" x 10"

watercolor

There is nothing like a hot steaming cup

of coffee for a mid morning perk.

A flavored coffee is even better.

Can't you just smell this chocolate

flavored coffee.

Best on a cold winter day

curled up by a warm fire with a good book.

(A nice dream on a hot Texas Day in July)

Baked Oatmeal ~ Iron Horse Inn ~ by Nancy Standlee

nancystandlee@sbcglobal.net (Nancy Standlee) — Wed, 01 Apr 2009 22:05:00 +0000

Some of the Canvas by Canvas members had a paint out in Granbury at the Iron Horse Inn and had oatmeal in a different way. It was baked and delicious. Here is my blog post about the event.
Theresa was kind to share her recipe and I made it this week and it tastes more like dessert than a breakfast meal. I put down it feeds 3 but I actually finished it off in 2 servings and I wouldn't think eating precooked oatmeal reheated as I had prepared it before but this baked method works great by adding a little more milk and sticking in the microwave. I added the recipe and drawing to my journal page today but will type out the recipe for easier printing. I used some contour drawing, watercolor and a favorite gold pen for outlines in the image.

Theresa's Iron Horse Baked Oatmeal

1 cup rolled oats
1/3 cup brown sugar
3/4 tsp cinnamon
3/4 tsp baking powder
1/3 tsp salt
1/3 cup milk
1 egg
3 Tbs melted butter
3/4 tsp vanilla
1/4 cup dried fruit

Combine dry ingredients. Mix egg, milk and melted butter and add to dry ingredients. Mix well and place in pyrex dish. Bake in a pre-heated oven at 350 for 30 minutes. Stir well, add a little more milk and bake for a further 10 minutes.

Serve with chopped strawberries and a jug of warm milk.

(I used dried cranberries for the fruit but I think some chopped apple would be good and I'll try that next time. I saved a little of the melted butter to grease the pyrex bowl a little and I guess I poured about 1/4 cup more milk into it after stirring. I didn't have any strawberries but just added some extra milk...yum!) To cut some calories you might reduce the sugar and butter a little but I haven't tried it - just made it as written and then I'll play around with the recipe next time.

Thanks Theresa for sharing your recipe and if you have other favorite recipes your guests have enjoyed, CBC will be glad to post and share. We loved being your guests and painting at the retreat.

mawhittington@gmail.com (Margie Whittington) — Thu, 12 Mar 2009 20:45:00 +0000

POUR YOUR FAVORITE

BEVERAGE FROM A HANDPAINTED

GLASS PITCHER ...

... SET YOUR DRINKING GLASS

ON A HANDPAINTED COASTER TO

MATCH THE PITCHER!

Suggested Beverages...

Ice Water

Lemonade

Ice Tea

Peach Tea

Rasberry Tea

Kool Aid for the Kids

Club Soda and Limade

and many more!

visit these websites...

http://www.mwhittingtonart.blogspot.com

http://www.lillieross.com/soup23/

Come back soon to see what's cookin in the way of food and art!

Cindy's Pot Roast by Nancy Standlee

nancystandlee@sbcglobal.net (Nancy Standlee) — Wed, 14 Jan 2009 21:56:00 +0000

Cindy's Pot Roast

This is about the fastest, easiest pot roast and it is not even necessary to brown it before cooking.
Approximately 3 lb. chuck roast
1 envelope of Lipton Onion Soup Mix
salt and pepper, optional

Place the roast in the center of a large piece of aluminum foil and sprinkle the onion soup mix over it and seal and place on a baking pan and cook for approximately 3 hours at 325-350.

Read Nancy Standlee Art Blog about Cindy's experience with cooking.

Low Calorie Vegetable Soup

nancystandlee@sbcglobal.net (Nancy Standlee) — Sat, 03 Jan 2009 21:09:00 +0000

7" x 10" Watercolor Sketch of some ingredients from this soup recipe. I've posted more about this soup on my Nancy Standlee Art Blog.

You can Google "soup diet" and find many variations and warnings about this diet but since I'm a diet cheater I don't worry about not ever getting enough good food. There are rules to go with the soup if you are so inclined to use it in a diet. Some links you might like to look at are:

http://cabbage-soup-diet.com/recipe.html

http://caloriecount.about.com/souper-soup-recipe-r3434

http://www.goodhousekeeping.com/health/diet/soup-diet-basic-recipe-1007

(this site has some great variations at the bottom of the page.

The Web MD site has a great list of diets and the pros and cons:

http://www.webmd.com/diet/default.htm and

http://www.webmd.com/diet/features/the-cabbage-soup-diet

Now to the recipe:

SOUP RECIPE

1 46 oz. can of tomato juice or V8 juice (I used V8)

1 15 oz. can of diced tomatoes

1 cup of chopped celery (about 6 medium stalks)

1/2 head of medium cabbage green, chopped fine (I like to use the food processor to get it fine)

1 cup chopped onion (approx. 1 medium onion)

1 1/2 cups chopped carrots (about 6 medium)

2 cups of Green peppers (approx. 2 cups)

1 package of Lipton Beefy Onion Soup Mix (Use one envelope)

1 14 oz. Beef Broth

1 beef bouillion cube

1 tsp. garlic powder

1 tsp. black pepper

1 to 2 cups of water

Chop vegetables or use a food processor for faster slicing. Add all ingredients to a large stock pot and add water to thin. Bring to a boil and stir as needed. Cover and cook on low heat for 1 1/2 to 2 hours or until the vegetables are done. Get low salt tomatoes, V-8 and broth if on a restricted salt diet.

Add other seasonings if desired.

Some sources say there are about 50 calories per cup of soup.

Enjoy..

"TEA TIME !" by Margie Whittington

mawhittington@gmail.com (Margie Whittington) — Tue, 23 Dec 2008 15:17:00 +0000

TEA TIME

8" x 10"

Oil on Canvas

SPICED TEA

2 cups Tang

2 cups Sugar

1/2 cup Instant tea

1 tsp. cinnamon

1 tsp. ground cloves

1 tsp. grated lemon peel (optional)

Mix well and keep in a tin.

To serve - Add 2 heaping Tablespoons

to 1 cup of boiling water.

RELAX AND ENJOY!

Come back soon to see what's cookin' !

Visit other sites:

http://www.mwmuralsandmore.blogspot.com/

mawhittington@gmail.com (Margie Whittington) — Wed, 05 Nov 2008 21:01:00 +0000

"Pears and Poppies"

9 x 12

acrylic on canvas

Margie Whittington

There is nothing more delicious than a

fresh juicy pear all by itself.

Eat them for dessert or as a healthy snack.

Please visit my website:

http://www.mwmuralsandmore.blogspot.com/

and my blog:

also:

Chocolate Chess Pie by Connie Michael

noreply@blogger.com (Connie Michael) — Sun, 03 Aug 2008 05:44:00 +0000

My husband loves to play chess, so as a 27th anniversary gift to him, I've decided to learn to play. Since I know NOTHING about chess, my first goal is to learn who all the "characters" are and what they do, so what better place to start than with the Queen?

Alas, as in real life, the Queen can do so much more than the King. This is one cool diva! Not only can she move around the chess board in any direction she wants, this diva knows her way around the kitchen, too. She's got the hottest recipe around for a Chocolate CHESS Pie and she was willing to share, so, in keeping with his gift of a chess partner, I entered this page in my journal and made this pie for my husband tonight. It was indeed, "fit for a King."

Chocolate Chess Pie

One stick margarine or butter
1-1/2 cups sugar (I used half Splenda and it worked great.)
3 T. cocoa
1 T. flour
2 eggs
1 small can evaporated milk
1 t. vanilla
pecans (optional)
1 unbaked pie shell

Melt butter. Mix cocoa, sugar and flour, then add to butter and mix. Add one egg at a time and stir well. Add milk and vanilla. Top with chopped pecans, if desired. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. Cool completely before serving. Enjoy!

mawhittington@gmail.com (Margie Whittington) — Thu, 24 Jul 2008 23:43:00 +0000

FRESH CORN ON THE COB

IT JUST DOESN'T GET ANY BETTER!

"FRESH CORN"

11 x 14

Oil on Canvas

Margie Whittington

Leave the husks on the fresh corn

Microwave one ear for 7-9 minutes

Let cool just a little then peel husk and silk off.

Lather with butter, season and enjoy!!!!!

http://mwmuralsandmore.blogspot.com/

http://canvasbycanvas.blogspot.com/

mawhittington@gmail.com (Margie Whittington) — Wed, 02 Jul 2008 13:02:00 +0000

" CRISPY RED RADISHES "

8" X 11"

Watercolor on Arches Paper

Margie Whittington

What could make a summer salad better than
crispy red radishes along with ice berg
lettuce, crunchy carrots, celery, avacado and
your favorite salad dressing !

www.margiewhittington.com

www.canvasbycanvas.com

www.upstairsartgallery.com

http://mwmuralsandmore.blogspot.com

PEAR SALAD

mawhittington@gmail.com (Margie Whittington) — Sat, 17 May 2008 03:10:00 +0000

sold

"PEAR & GRAPES"

Margie Whittington

Acrylic on Canvas

8" x 8"

PEAR SALAD

1 large can of pears

1 package lime gelatin

1 8-oz pkg. cream cheese

1/2 pint whipping cream

Blanched chopped almonds

Whole almonds

Drain pears, reserving 1 cup juice. Puree pears; set aside.

Bring pear juice to a boil;add gelatin, stirring until dissolved.

Add pears and cream cheese; beat until smooth.

Add more pear juice if too thick. Cool completely; fold in cream.

Chill; fold in chopped almonds.

Top with whole almonds; place in shallow mold.

Chill until firm. Yield: 6 servings.

Come back soon to see what's cooking or on the easel!

View the other blogs of Canvas by Canvas Artists

http://mwmuralsandmore.blogspot.com/

http://canvasbycanvas.blogspot.com/

Délicieuses au Fromage avec Le Persil

noreply@blogger.com (Elizabeth Taylor) — Thu, 24 Apr 2008 11:43:00 +0000

Parlsey
by Elizabeth Mitchell Taylor
Prints Available

This recipe comes from a treasure trove of donated Réalités Magazines discovered while volunteering at Arlington Museum of Art. The magazine, published from the 1960’s through the 1980’s had a wonderful second on regional French cooking and classic recipes from Mapie de Toulouse-Lautrec who titled her advice How to Become a French Cook.

This watercolor of parsley was painted as part of a trio of herbs. The originals have been sold but the series is available as prints, either individually or framed as a triptych in a custom mat.

Délicieuses au Fromage avec Le Persil
(Cheese Puffs on a bed of Parsley)

4 egg whites
7 ounces very finely grated Swiss Cheese
1 cup fine bread crumbs
Oil for deep frying
1 bunch parsley, cut into small bouquets
salt & pepper

1. Beat the egg whites with a pinch of salt until very stiff
2. Fold in a cheese and a little salt and pepper, bearing in mind the flavor of the cheese itself
3. Form into little balls the size of eggs with two spoons (or a large cookie scoop - sic)
4. Roll immediately in the bread crumbs, being careful not to crush them
5. Preheat oil to very hot and fry cheese balls, a few at a time, until golden
6. Remove from fat with slotted spoon and drain on paper towels. Keep hot.
7. Be sure parsley is absolutely dry then fry parsley in hot fat. Drain
8. Mound cheese balls on platter and garnish with parsley

DIET CHERRY COKE CAKE

canvasbycanvas@gmail.com (Canvas by Canvas) — Thu, 17 Apr 2008 13:54:00 +0000

"Diet Cherry Coke"
watercolor by Cindy Yandell

DIET CHERRY COKE CAKE

1 box of regular or low-fat cake mix or Cherry Cake Mix
1 12-ounce can of Diet Cherry Coke®
(You can use any regular or low-fat cake mix and add the diet Coke).

Bake the cake according to the package directions. You can frost the cake a couple of different ways: Sprinkle the cake with confectioners sugar, or mix together an 8-ounce tub of Cool Whip and 1 package of sugar-free, fat-free cherry pudding mix.

Mushroom Maze by Margie Whittington

mawhittington@gmail.com (Margie Whittington) — Fri, 04 Apr 2008 20:44:00 +0000

MUSHROOM MAZE

A watercolor painting

Margie Whittington

22 x 30

A recipe for STUFFED MUSHROOMS

Drain two 6 - ounce cans mushroom crowns,

Hollow out and chop enough of the pieces to make 3 tablespoons.

Cook pieces and 1 tablespoon of finely chopped onions

in 1 teaspoon of salad oil.

Stir in 1/4 cup finely chopped salami,

1/4 cup smoked process cheese spread and 1 tablespoon ketchup.

Stuff into mushroom crowns, sprinkle with fine soft bread crumbs.

Bake at 425 degrees for 6 to 8 minutes.

A delicious appetizer!

To view more paintings by Whittington

visit these websites: