GRAND Magazine - November/December 2008 - 56

GIFTS www.InspiredSilver.com FOR THE SPECIAL MOM See website for free shipping details GET FREE SHIPPING! USE COUPON CODE: GR1008T The Leftover Menu 4-5 servings Sausage or Mushroom and Vegetable Frittata. Frittatas are wonderful to have on hand in the refrigerator. If you have late arrivals or guests staggering in for the holidays at all times of the day, simply slice and heat as needed. Serve with bread and salad for a complete meal, or alone as a late-night snack for a hungry teenager. 2 c. (or a little more) leftover meat mixture from the Farfelle con Salsicce e Piselli (pick out the pasta, and save for the pasta Caesar salad) 8 eggs 1/2 tsp. salt 4 turns of the pepper mill 2 tsp. extra virgin olive oil Whisk eggs, and stir in the meat, salt and pepper. Heat oil in a pan with an ovenproof handle; add egg mixture to the hot pan; and over high heat on the stovetop, stir briskly for 20-30 seconds. Finish in a hot 325° oven until just set through (approximately 10 minutes). Cut into wedges and serve on plate with sliced tomato and basil leaves (in season) or sliced red bell pepper rings. Lightly sprinkle the fresh vegetables with salt and pepper, and lightly drizzle with extra virgin olive oil and balsamic vinegar. and : Mushroom and Vegetable Pie. Since vegans don’t consume any food that is an animal byproduct, such as butter, milk and eggs, if you have vegans in your group, the frittata won’t work. Instead, place 2 or more cups of the leftover mushroom and vegetable mixture (without the pasta) in an 8-inch-square baking dish—or smaller loaf pan if you have less than 2 cups of mix. Spread mashed root vegetables (which you could prepare ahead of time), and bake in a 350° oven for 20 minutes or until hot throughout. One rutabaga, one small butternut squash and two russet potatoes are my favorite root vegetable combination, boiled and mashed with some of the cooking liquid. Season to taste with salt and pepper. The Mom #1572, $69.95 Ma-Ma #1647, $35.95 The Nana #1571, $69.95 Pasta Caesar Salad. Cut whatever bread is left from meal number one into 1-inch cubes. Toss them with part of or all of the remaining garlic oil, and bake on a sheet pan in a hot 325° oven for 20-25 minutes. Store, when cooled, in a zip-lock bag. Combine the leftover pasta (which has been removed from its sauce) with the garlic croutons, the remaining romaine and shredded parmesan cheese in a bowl. Add enough Dijon vinaigrette to dress the salad lightly, and toss together well. Serve on individual salad plates. Lay two anchovy fillets, crisscrossed, atop the lettuce. and : Omit the anchovies (probably will please the kids, too!). WWW.INSPIREDSILVER.COM 2675 SKYPARK DRIVE, SUITE 204 TORRANCE, CA 90505 1 (866) 547 - 4583 © 2008 Ecommerce Innovations, LLC Warm Apple Crisp a la Mode. Place the leftover sautéed apples in an 8-inch baking dish or smaller loaf pan (depending on how many apples are left). Stir in 2-3 T. water. Cover the apples with a thin-to-medium layer (to taste) of granola. Bake in a hot 375° oven for 10-15 minutes. Serve on individual plates, and top with a scoop of plain vanilla ice cream (leftover from the quart). 56 GRAND NOVEMBER DECEMBER 2008
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GRAND Magazine - November/December 2008

Table of Contents for the Digital Edition of GRAND Magazine - November/December 2008

Grand Magazine - November/December 2008
Grand View
Contents
Isn't It Grand?
Grand Central
Ask Grand
Grand Gestures
Just So We Know
Full House-Full Heart-Full Time
First, Serve
On the Cover: Vice President-Elect Joe Biden
Incredibly Hip High-Tech Gifts
Foreign Exchange
Home (and Hungry!) for the Holidays
Being the Peace
Reunions
Together Time
Read Aloud
Grand Bazaar
Resources
Grand Finale
GRAND Magazine - November/December 2008 - Grand Magazine - November/December 2008
GRAND Magazine - November/December 2008 - Cover2
GRAND Magazine - November/December 2008 - 1
GRAND Magazine - November/December 2008 - Grand View
GRAND Magazine - November/December 2008 - 3
GRAND Magazine - November/December 2008 - Contents
GRAND Magazine - November/December 2008 - 5
GRAND Magazine - November/December 2008 - 6
GRAND Magazine - November/December 2008 - 7
GRAND Magazine - November/December 2008 - 8
GRAND Magazine - November/December 2008 - 9
GRAND Magazine - November/December 2008 - 10
GRAND Magazine - November/December 2008 - 11
GRAND Magazine - November/December 2008 - Isn't It Grand?
GRAND Magazine - November/December 2008 - 13
GRAND Magazine - November/December 2008 - 14
GRAND Magazine - November/December 2008 - Grand Central
GRAND Magazine - November/December 2008 - 16
GRAND Magazine - November/December 2008 - 17
GRAND Magazine - November/December 2008 - 18
GRAND Magazine - November/December 2008 - 19
GRAND Magazine - November/December 2008 - 20
GRAND Magazine - November/December 2008 - 21
GRAND Magazine - November/December 2008 - 22
GRAND Magazine - November/December 2008 - 23
GRAND Magazine - November/December 2008 - Ask Grand
GRAND Magazine - November/December 2008 - 25
GRAND Magazine - November/December 2008 - Grand Gestures
GRAND Magazine - November/December 2008 - 27
GRAND Magazine - November/December 2008 - Just So We Know
GRAND Magazine - November/December 2008 - 29
GRAND Magazine - November/December 2008 - 30
GRAND Magazine - November/December 2008 - 31
GRAND Magazine - November/December 2008 - Full House-Full Heart-Full Time
GRAND Magazine - November/December 2008 - 33
GRAND Magazine - November/December 2008 - 34
GRAND Magazine - November/December 2008 - 35
GRAND Magazine - November/December 2008 - First, Serve
GRAND Magazine - November/December 2008 - 37
GRAND Magazine - November/December 2008 - 38
GRAND Magazine - November/December 2008 - 39
GRAND Magazine - November/December 2008 - On the Cover: Vice President-Elect Joe Biden
GRAND Magazine - November/December 2008 - 41
GRAND Magazine - November/December 2008 - 42
GRAND Magazine - November/December 2008 - 43
GRAND Magazine - November/December 2008 - Incredibly Hip High-Tech Gifts
GRAND Magazine - November/December 2008 - 45
GRAND Magazine - November/December 2008 - 46
GRAND Magazine - November/December 2008 - 47
GRAND Magazine - November/December 2008 - Foreign Exchange
GRAND Magazine - November/December 2008 - 49
GRAND Magazine - November/December 2008 - 50
GRAND Magazine - November/December 2008 - 51
GRAND Magazine - November/December 2008 - Home (and Hungry!) for the Holidays
GRAND Magazine - November/December 2008 - 53
GRAND Magazine - November/December 2008 - 54
GRAND Magazine - November/December 2008 - 55
GRAND Magazine - November/December 2008 - 56
GRAND Magazine - November/December 2008 - 57
GRAND Magazine - November/December 2008 - Being the Peace
GRAND Magazine - November/December 2008 - 59
GRAND Magazine - November/December 2008 - Reunions
GRAND Magazine - November/December 2008 - 61
GRAND Magazine - November/December 2008 - 62
GRAND Magazine - November/December 2008 - 63
GRAND Magazine - November/December 2008 - 64
GRAND Magazine - November/December 2008 - 65
GRAND Magazine - November/December 2008 - Together Time
GRAND Magazine - November/December 2008 - 67
GRAND Magazine - November/December 2008 - Read Aloud
GRAND Magazine - November/December 2008 - 69
GRAND Magazine - November/December 2008 - 70
GRAND Magazine - November/December 2008 - 71
GRAND Magazine - November/December 2008 - Grand Bazaar
GRAND Magazine - November/December 2008 - 73
GRAND Magazine - November/December 2008 - 74
GRAND Magazine - November/December 2008 - 75
GRAND Magazine - November/December 2008 - Resources
GRAND Magazine - November/December 2008 - 77
GRAND Magazine - November/December 2008 - 78
GRAND Magazine - November/December 2008 - 79
GRAND Magazine - November/December 2008 - Grand Finale
GRAND Magazine - November/December 2008 - 81
GRAND Magazine - November/December 2008 - 82
GRAND Magazine - November/December 2008 - Cover3
GRAND Magazine - November/December 2008 - Cover4
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