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Duck at the Door

Dear Reader,

This Blog is designed for the parents, grandparents and caregivers of young children.  Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills.  You will also find fun recipes that go along with each story.  Enjoy reading and cooking with the children in your life.

*Read to the children in your life every day.  You are giving them a gift that will last a lifetime!

Duck at the Door            By:  Jackie Urbanovic

 

We have already presented to you the wonderful book, “Duck Soup”.  Well, this story tells us how Max, the duck, came to live with Irene and her friends.  Poor Max made the bad decision to stay back, as his flock flew south for the winter.  Fortunately, Irene decided to take him out of the cold.  However, it took awhile for Irene and her friends to adjust to their new family member.  This is such a fun book and you will fall in love with Max.

 

 

 

Tips for Reading:

  • Before reading the story, ask the child to look at the cover page and the two pages that follow and predict what the story might be about.
  • After reading the story, ask the child why the animals  were afraid to answer the door.
  • After reading, ask the child to tell you why Max decided not to fly south and why that turned out to be a mistake.
  • After reading, ask the child to tell you how the animals felt when Max left and why they felt that way.
  • After reading, ask the child to tell you how Irene felt when Max returned.

Additional Books by Jackie Urbanovic

  • Duck Soup
  • Sitting Duck
  • Duck and Cover
  • Ducks in a Row
  • Happy Go Ducky

 

Cooking Time:

Cheeseburger Soup

As you may remember, Max loves to make soup and we’re sure that this would be one of his favorites.  This unique soup is really good and perfect for the cooler days ahead.  You can add this recipe to your comfort food list.   Children can help by cutting the veggies, adding ingredients and kitchen cleanup.

1 pound ground chuck

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup sliced carrots, bite sized

3/4 cup chopped celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4  cups peeled and cubed potatoes, bite sized

3 cups chicken broth or stock

1/4 cup flour

2 cups Velveeta, cut into cubes

1 cup shredded cheddar cheese

1 1/2 cups milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup sour cream

  • In a large skillet or soup pan,  brown and crumble the meat until no longer pink.
  • Drain and set aside.
  • Using the same skillet or pan, melt 1 tablespoon butter on medium to medium high heat.
  • Add the onions, carrots, celery, basil and parsley and saute until veggies are tender, about 10 minutes.
  • Add the potatoes, ground chuck and broth.  Bring to a boil.
  • Reduce the heat, cover and simmer until the potatoes are tender, about 10 to 12 minutes.
  • As the potatoes are cooking, in a small skillet, melt 3 tablespoons butter.
  • Add the flour and stir until mixture is bubbly, 3 to 5 minutes.
  • Add to the soup mixture and bring to a boil, stirring constantly for 2 minutes.
  • Reduce the heat to low.
  • Stir in the milk, cheeses, salt and pepper.
  • Cook until the cheese is melted.
  • Remove from the heat and stir in the sour cream.

Makes 8 servings.

 

Apple Bites

These wonderful bite-sized treats are easy to make and absolutely delicious.  Children can help by putting the pastry into the muffin cups, chopping the apples, adding and mixing the ingredients and adding the toppings.

Preheat oven to 400 degrees.  You will need a small muffin baking pan with 1 3/4 inch muffin cups.

1 sheet frozen puff pastry, thawed

1 1/2 cups finely chopped peeled apples

2 teaspoons sugar

1/4 teaspoon cinnamon

Prepared caramel sauce, high quality

Chopped and toasted pecans  (To toast, place pecans on a baking sheet and bake for 9 to 10 minutes in a 350 degree oven.)

  • On a lightly floured surface, unfold the pastry sheet.
  • Roll pastry into a 15 x 10 inch rectangle.
  • Cut into 2 1/2 inch squares.
  • Put each square into a muffin cup with edges hanging over a bit.
  • In a small bowl, mix the apples, sugar and cinnamon, making sure that all of the apples are coated.
  • Spoon the apple mixture into the lined muffin cups.
  • Bake for 12 to 15 minutes in a 400 degree oven or until the pastry is golden brown.
  • Place the muffins on a wire rack to cool for 5 minutes.
  • Remove the apple bites from the muffin pan and return to the rack to finish cooling.
  • Place the apple bites on waxed paper and drizzle the tops of each with the caramel sauce.
  • Sprinkle a few chopped toasted pecans on each apple bite.

Makes 24 bites.

 

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