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Good morning from Mishawaka IN.

All saints' day regards from SUOMI,, .

This is photolink today.;

http://www.ipeka.com/rinnet/

Good morning. Time to wakie wakie and start the weekend. Temps are finally a bit cooler on the shores of Lake Michigan today...and it looks like we may get some rain. Perfect day for stew and homemade french onion soup...and of course, some homemade pumpkin pie.

Sur5er, So what time should we be there the French onion soup sounds particularly yummy

Jillann, How about 5'ish. ;)
French onion soup must be a Michigan thing, because when we first moved to Indiana, my neighbors would pull thier faces when I mentioned making French onion soup, for dinner.

Sur5er's French Onion Soup:
Beef soup bones; 2 lb cubed beef; beef fat (we make our own hamburger and freeze the fat for soups..but you health nuts can skip this, and add sissy bouilon); and 1 large onion: Slice onions and throw in a crock pot, with the soup bones and beef. Add water, and let simmer for two days.

On the third day, laddle the beef out of the broth; grind in a blender (this works best if you put about a cup of broth in the blender with the beef) and return to broth. Season broth with salt, pepper and if needed, beef bouilon. Add l large onion...sliced.

Also, if you are serving roast beef with the soup for dinner, you can throw the roast in the crock with the french soup, the day you are having it for dinner and cook it that way.

1 loaf of French bread, butter, and seasoned salt. Remove the crust from the bread and slice into large chucks...making sure the bread slices will fit into the soup crocks. Butter both sides of the French bread and toast in an oven, until golden brown.

While the bread is toasting, shred mozarella cheese...preferably lots and lots;). I also like to add shredded parmesian cheese (not that canned stuff), and shredded romano cheese.

Place the toasted French bread in the bottom of the soup crocks. Add a mixture of corn starch and water to the French onion soup, to thicken it...and then laddle the soup into the soup crocks. Place shredded cheese over the top of the soup and French bread toast. Bake in a 350 degree oven, until the cheese is bubbly and lightly golden. Enjoy :)

Thanks for the recipe - I can't wait to try it!

Hey Little Betsy crew!!! Aren't yooz guys getting ready for the hunt? Sure do miss the preparation stories!!!!! I wanna hear about the new trucks and new guns.

I can't remember who posted the Pumpkin Crisp recipe, but I must let you know. I made it and it is the best pumpkin dessert I ever had. Sur5er, your french onion soup sure sounds good. I guess I'll make that next.