November- December-January Buddy Journal Gobble Gobble! Happy Holidays! Can you believe it is 2010? In this Journal you will hear about the latest news in the Kyhl and McCarthy families. I hope that you enjoy this Journal! Maddie and Buddy Kyhl 12/31/2009

Carrie Kyhl’s birthday was on November 3rd.

Connor Kyhl’s birthday was on November 5th.

Nana Kyhl’s birthday was on November 6th.

Kathleen McCarthy’s birthday was on November 13th.

Greg Raife’s and Carson Kyhl's birthday are on December 24th.

Carlin Kyhl’s birthday is on December 30th.

Cooper Kyhl's birthday is on January 3rd.

Charlie McCarthy’s Birthday is on January 7th.

Charles McCarthy’s birthday is on January 15th.

Papa Kyhl's is on January 17th.

Bridget McCarthy wanted to share some Vacation Destinations with you.

A special letter from Bridget McCarthy:

Hi Maddie! (and Buddy),

I think really good vacation spots are

Mexico, Florida, or California. Those are the best

places for winter-time! Or, if you like cold places

go to Minnesota, Colorado, or South Dakota! I have to

go to Minnesota for Christmas because my mom’s parents

live there, but last year my parents surprised us and

we went to Florida!!!

Love,

Bridget

Stay warm if you are visiting cold places!

Kaitlyn McCarthy would like a rubber ball with little spikes on it.

Buddy Kyhl would like a lot of tennis balls, and a whole lot of people food!

A little blurp about Calleigh Ann Kyhl!

Cooper and Carrie welcomed the birth of Calleigh Ann Kyhl on September 21st at 12:20 pm. Calleigh was born with a head full of hair and weighed 8lbs 3oz and was 19-3/4" long. Cooper and I are so blessed to have this beautiful addition to our family and we thank everyone for all of your thoughts and prayers.

By: Timothy McCarthy

This is a recipe for the famous Chef Hubert Keller's vegetarian curry burgers. Although I do love a fabulous Kobe beef Burger myself, these veggie burgers are sure to please all of your holiday guests! Veggie Curry Burger This recipe came about during an effort to find the best-tasting veggie burger for Chef Keller’s Burger Bar restaurant in Las Vegas and St. Louis. As a result, customers rave about the wonderful flavors and terrific texture of this burger. Makes 4 to 5 Burgers Curry Mayonnaise 1 Tbsp. curry powder 1 Tbsp. water 1 Cup mayonnaise ¼ Cup red apple, unpeeled, ¼ in. dice ¼ Cup green apple, unpeeled, ¼ in. dice Veggie Burgers ½ Cup onion, sliced, ½ Cup white mushrooms, sliced

1 cup bread crumbs 1 Teaspoon curry powder ½ Cup soy beans, cooked ½ Cup brown rice, cooked ½ Cup white rice, cooked ½ Cup lentils, cooked ½ Cup potato flakes, Yukon gold ½ Cup pumpkin puree, unsweetened ½ Cup mozzarella cheese, grated ½ tsp. salt ¼ tsp. pepper ¼ Cup olive oil For serving: Tomato slices Onion buns Mozzarella cheese slices Frisee or iceburg lettuce Curry Mayonnaise: 1. In small mixing bowl, combine curry powder and water until fully dissolved. 2. Mix in the mayonnaise until fully incorporated. 3. Add the slices of apples and fold in together. Refrigerate until needed.

Burgers: 1. Sauté sliced onions and mushrooms in 2 teaspoons butter plus 2 teaspoons water. Season with salt and pepper. When soft and translucent, drain any excess liquid from the vegetables. 2. Mix together the bread crumbs and curry powder in a large mixing bowl. 3. Add the onions, mushrooms, soy beans, brown and white rice, lentils and potato flakes. Mix together until fully incorporated. Make sure that none of the ingredients have excess moisture. 4. Add the pumpkin puree and mix with a rubber spatula until the mixture comes together. 5. Add the mozzarella cheese and mix to combine. Add salt and pepper. 6. Using a cookie cutter, shape the burger meat into 4-5 equal size patties. 7. In a sauté pan large enough to hold 2 patties, heat 2 tablespoons of olive oil over medium high heat. Add two burger patties and cook for 3 minutes on the first side. 8. Flip the burger with a spatula and cook for 2-3 minutes on the other side or until golden brown. To serve: Top each patty with a slice of tomato, a slice of mozzarella, and ¼ tsp. cracked black pepper. Leave in the sauté pan, covered, and over low heat for 3 minutes or until the cheese melted. Place the burger on a toasted onion bun with frisse, romaine, or iceberg lettuce and a generous tablespoon of curry mayonnaise.

Terry, Patricia, and Kaitlyn McCarthy

Recipe:

Blueberry Cobbler

In July and August, look for the smaller, more intensely flavored

wild blueberries. Most come from Maine, the largest producer of

wild blueberries in the world.

Ingredients

6 cups blueberries

1 3/4 cups all purpose flour, divided

6 tablespoons sugar, divided

1 teaspoon vanilla extract

1 tablespoon orange juice

Zest and juice of 1 lemon

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

3/4 cup half-and-half

Vanilla ice cream

Method

Preheat oven to 375°F.

In a large mixing bowl, combine blueberries, 1/4 cup of the

flour, 2 tablespoons of the sugar, orange juice, vanilla and lemon

zest and juice. Pile mixture into a large baking dish or pie plate;

set aside.

In another bowl, combine remaining 1 1/2 cups flour, 2

tablespoons of the remaining sugar, baking powder and salt. Cut

in butter until it resembles coarse meal, then lightly toss with

half-and-half until it forms a soft dough.

Drop dough in tablespoon-size pieces on top of blueberry

mixture until the surface is almost covered. Lightly pat dough

down to evenly distribute over the top, leaving only small spaces

for the blueberries to show through. Sprinkle with remaining 2

tablespoons sugar and bake for 40 to 45 minutes, or until top is

golden and berries are bubbling. Top with scoops of ice cream

and serve.

Nutrition

Per serving (about 7oz/211g-wt.): 370 calories (150 from fat),

16g total fat, 10g saturated fat, 5g protein, 53g total

carbohydrate (4g dietary fiber, 24g sugar), 45mg cholesterol,

350mg sodium

Tags: Cooking with Kids, Family Friendly, American,

Vegetarian