Grandma Miller's Carrot Pudding

1 cup bread crumbs
1 cup flour
3 tsp. baking powder
1/2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 cup walnuts
1 cup raisins (if desired)

1 cup grated carrots
1 c grated potatoes
2/3 c sugar
1/2 c. shortening
1 egg
1 Tbsp milk
1/2 tsp lemon extract
Mix together: sugar, shortening, eggs and milk. Add vegetables and dry ingredients and mix thoroughly. Add raisins and nuts. Put in quart jars and steam for 2 hours. (That is putting the lidded jars into a pan of water with a lid.) I am doing it in a bundt pan to take to dinner this year.

Server topped with carmel sauce.
Carmel Sauce
1/2 cup packed brown sugar
1 Tbl. cornstarch
1/4 cup water
1/3 cup half & half or light cream
2 tbl light corn syrup
1 Tbl butter
1/2 tsp vanilla

In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half & half or cream and corn syrup. Cook and stir till bubbly (mixture may appear curdled) Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Serve warm or cool. (Cover and chill any leftovers) Makes 1 cup

Ribollita con Verdure

Since I have not been able to figure out how to post on Carrie's site this is the soup Courtney requested. It is good and so healthy.
I got it from Rachael Ray program

3 T. Extra Virgin olive oil
4 slices pancetta or bacon chopped
2 sprigs fresh rosemary, leaves finely chopped
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped
2 medium carrots, diced
1 medium skinny zucchini, sliced
Salt and pepper
1/2 cup dry red wine (can substitute balsamic vinegar) that is what I used
1 15 oz can petite diced or chunky style crushed tomatoes
6 cups beef stock (I used vegetable 1 box and 1 small can beef)
4 cups, about 1/2 pound, chopped or torn stale bread (I didn't put in soup but served on side and if people want can put in soup)\
2 15 oz cans small white beans or can use cannellini beans.
4 cups chopped kale or chard
1/2 cup grated Parmesan cheese to pass at table.

Brown bacon in oil and render 4 minutes. (I drained most of the grease) Add rosemary, garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and glaze the pot. Stir in the tomatoes and stock and bring up the heat. When the soup boils, reduce to a simmer and stir in beans. Pile the greens into the pot and wilt them into the soup. Simmer soup 5 to 10 minutes stirring soup as it simmers. Serve with bread, cheese and remainder of onions to be added as desired.

Carrie please add this to your post. Looks more involved than it is.

Quick and Easy Salsa

I made this salsa while mom was in town and she suggested I post it here.

1 large can whole tomatoes, drained (supposedly Hunts is the best)
1 bunch green onions chopped
1 small can diced green chiles
cilantro to taste
garlic salt to taste (I usually do 4 big shakes to start and recheck after it has chilled)

Put everything in a blender with the tomatoes on top. Briefly blend until everything is chopped and mixed. Chill well before serving.

Tip: If you don't plan to use all of the salsa at one time, pour whatever salsa you will be using in a separate bowl. If you dip the chips directly in the salsa, the salsa will begin to separate.