See No Evil, Hear No Evil......Ten Years Later!!!

SAME BOYS, SAME POSE, TEN YEARS LATER!!! CODY, MATTHEW AND TREVOR!! NOW, CODY 15, MATT 14, AND TREVOR 13.

WE'VE STARTED TAPPING THE MAPLE TREES. WE STARTED OUT, THE OTHER DAY, WITH 14 GALLONS OF SAP AND ENDED UP WITH 3 PINTS OF SWEET, SWEET SYRUP!!!

THE WEATHER IS NOT COOPERATING, BUT SOON AS IT DOES, WE WILL BE BOILING DOWN TONS MORE SAP!!!

Here are some copy cat recipes. I haven't tried them out yet, but they are for Boston Market!!

--Boston Market Cranberry Sauce--
1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into
2 or 3 pcs1/3 cup Walnuts, chopped fine
In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper tostir together jellied sauce, marmalade and ginger until melted, about 6-8minutes. Add the sliced cranberries, keeping sauce on low. Stir often.Continue cooking and stirring often until cranberries are no longer whiteand taste tender to the bite (not soft, but not too crisp). Stir in walnuts.When cooled to lukewarm, refrigerate, covered and use with a week to 10days. Should freeze well to be used within 4 months.
--Boston Market Creamed Spinach--
10 3/4 can cream of celery soup
1 tbs. flour
1/4 cup butter or margarine or canola oil
1/2 tsp. garlic salt or to taste Salt to taste Pepper to taste
20 oz. frozen chopped spinach, cooked accordingto package directions, well drained
OR 2 pounds fresh spinach, cleaned, stems removed,chopped, cooked and drained
1 tblsp dry onion, chopped,
OR1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour,butter or margarine or canola oil, garlic salt, salt and pepper until smoothand piping hot. Add cooked and drained spinach, dry chopped onion or dicedonion. Serve.
--Boston Market Chicken Macaroni & Cheese--
3 Cups Dry spiral-shaped pasta, Cook al dente, drain
2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light orCubed small
1/4 Teaspoon Dry mustard powder1/2 Teaspoon Ground turmeric
Salt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,mustard powder, turmeric, salt and pepper in that order. Stir with whiskoccasionally until melted and smooth. Stir pasta into hot cheese mixture andkeep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Never put into oven or over direct heat as it will scorch and change the texture to a sticky mess.

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