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Pottery Avenue by Pangaea Trade, INC

Pottery Avenue Heritage Combo 12 PC Dinnerware

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  • Pottery Avenue Heritage Combo 12 PC Dinnerware
  • Pottery Avenue Heritage Combo 12 PC Designer Dinnerware
  • Pottery Avenue Heritage Combo 12 PC Designer Dinnerware
  • Pottery Avenue Salad Plate in the combo -814-1222

Polish Pottery HERITAGE COMBO 12 PC Designer Dinnerware Set | CLASSIC

Pattern: HERITAGE HOME
US$399.99

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SKU: DSD-1144A-1222A-1145A HERITAGE COMBO

Quick Overview

Complete coordinating 12 pc set from our classic series which includes 4 dinner plates, 4 salad plates, and 4 cereal bowls.

POLISH STONEWARE 12 PC DESIGNER DINNERWARE FEATURED IN OUR HERITAGE AND HERITAGE HOME PATTERNS

"See Specifications"

POLISH STONEWARE 12 PC DESIGNER DINNERWARE

• 4 - 11" Dinner Plates

• 4 - 8" Salad Plates

• 4 - 2 cup Cereal Bowls

• Microwave, oven, freezer and dishwasher safe

• Stoneware must be room temperature prior to use in a microwave

• Avoid drastic temperature swings

• Free of Lead and Cadmium

• Polish Stoneware is not intended for stove top use

"Contact your Pottery Avenue personal shopper for more information"

Every year I plant a vegetable garden, and some years are way more productive than others. A few years ago, I had an abundance of carrots at the end of the season, and I needed a way of preserving them. Looking up ways of home canning my harvest, I found a recipe for carrot soup. I took the idea and made my own version. I have several vegetarians in my life so I use vegetable stock, you can use chicken broth too. I love this soup, and so does my Pop! So here is this weeks recipe served in lovely Heritage bowls. This recipe is certified Pop approved! Smacznego!!
Carrot Ginger Soup2 tablespoons butter 2 onions, peeled and chopped 6 cups vegetables broth 2 pounds carrots, peeled and sliced 1 tablespoons ground ginger (add a little more if you like to taste) 1/2 - 1 teaspoon cyan pepper (again to taste) 1 cup heavy cream Salt and white pepperDirections In a 6-quart pot over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, Cyan pepper and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.You can blend this in batches in a blender if you like, but I use an emulsion blender right in the pot. When finished blending smooth, add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.Ladle into bowls and garnish with croutons. Served with a panini sandwich it’s a great healthy meal!