January 3, 2006
Recipe Requests
Shared Recipes, Crafts and Hints
Squash Casserole (Bobbie in NC)
Baked Parmesan Garlic Chicken (Bobi, Mexico)
Curried Beef (Chicken or Pork) Make-Over (Bobi, Mexico)
Mum B's Meat Loaf (Bobi, Mexico)
Coconut Flan (Varanese)
Unstuffed Peppers (Varanese)
Blueberry Muffin Bread (ABM) (Sassy)
Apple Lemon Bread Pudding (Cara)
Garden Pork Chops (Treva)
Watkins Recipe
Creamy Potato Soup
Restaurant Recipe
Dallas BBQ Sauce
Recipe of the Week
Cheddar Cheese Biscuits
Forum Recipes
Heirloom Spice Cake (Olga)
Pepperoni Pizza Bread (cuteascountry_Shortcake)
Question of the Week
Other Recipes
Piggy Pudding
Blueberry Tortilla Pizza
Orange Sticky Chicken
Apricot Flip
French Toast Pancakes
Candy Apple Cookies
Spanakopita Pie
South African Curry
Crocked Chili Chops
Chinatown Pork Treasures
We hope you all had happy and safe holidays!
Can you provide a really good spaghetti and meatballs recipe? Thank you.
Aaron Cederlof
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I am looking for a recipe that may have been called "Tomato Surprise." It contained light bread strips (probably stale) with tomato in between covered with butter chips and sprinkled with sugar and pepper. Then it would be baked until the tomatoes stew. My mother used to make it in the late 1940's and early 1950's. Any help appreciated. Thank you. ~ Jim Z.
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I'm looking for some tried and true bread machine recipes. I've done a search and can find thousands of them, but so many just don't turn out. Does anyone have any no-fail recipes (other than plain white and wheat), that are fun and exciting? Thanks. ~ Kim, WI
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Hi all,
Does anybody have any suggestions on ways to use that packet of orange sauce that comes with a frozen duckling? I never use it and would like some alternative to throwing it away. Thanks. ~ Elaina Graham, Anchorage, AK
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Hi Linda, just got back from a shopping trip in Guadalajara and had the chance to read the newsletter. Also enjoyed reading your bio onwww.hub-uk.com. Took a few off the last so have sent a few for the next.
I am looking for a recipe, a dessert, that my grandmother used to make called "Pineapple Delight". It was a shortbread-type crust, with pineapple bits in a vanilla-pudding middle with whipped cream on top sprinkled with some of the cookie crust. Not baked, just chilled until ready to serve. Does any one know this recipe? I'd appreciate having it. Thanks.
Hope everyone had a happy and safe Christmas. Happy New Year to All. ~ Bobi
Shared Recipes, Crafts and Hints
Thanks to all of you who took the time to help me in my search for flourless recipes, and a special thanks for the suggestion of a site to search. I had tried a general web search, but didn't have much luck. Happy Holidays to Everyone! ~ Nedra
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As-salamu alaykum everyone,
Someone was looking for a recipe that makes a large batch of cookies with cranberries and walnuts. Here is a link for that person.
http://cookie.allrecipes.com/az/CrnbrryKitchnCkis.asp
walaykum salam samiyah
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from Ralph - Removing most of the "gaminess" from venison, soak in whole milk overnight; keep refrigerated.
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Liz, if your venison has a very strong smell - then I wouldn't eat it. Fresh venison has a nice smell similar to any fresh raw meat.
When you get fresh venison you should freeze it for at least 30 days in your deep freezer.
This accomplishes two things. It kills any lingering bacteria or other varmints! Also, it ages the meat.
Many people age venison and other wild game by hanging it after it is killed. But this only increases the smell you observed. It is a practice held over from times when there was no refrigeration, much less freezers!
Some people swear by it but if you will freeze your meat immediately and hold it for 30 days, you will find it has a very nice texture and flavor!
Miss Von
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for Jackie in Kentucky from Bobbie in NC
Squash Casserole
2 pounds yellow squash
1 med onion, chopped
Salt to taste
1 can cream of chicken soup
1 cup sour cream
1/2 stick butter
1 carrot grated
1 package Pepperidge Farm dressing mix
Cook squash and onion and salt in water until tender. Drain.
Mix sour cream and soup well. Add carrot, squash to soup mixture.
Melt butter. Mix butter with Pepperidge Farm. Line bottom of greased casserole with 1/2 dressing . Pour in squash mixture, top with remaining dressing. Bake 20 minutes at 350 degrees F.
You can add 1 cup grated cheese to this if you like.
*****
Baked Parmesan Garlic Chicken
Shared by Bobi, RdG, Mexico
Source: Virtual Vallarta Magazine
1/4 cup grated Parmesan cheese
1/2 envelope salad dressing mix (Italian, Ranch, etc.)
2 boneless/skinless chicken breasts
1/2 tablespoon garlic powder
In a pie plate combine cheese, garlic powder and dressing mix. Moisten chicken if necessary, and coat with cheese mixture. Place in a shallow baking dish. Bake uncovered in a 400 degree F oven for 20 - 25 minutes or until chicken is cooked through.
Makes 2 servings; easily doubled to serve 4.
Curried Beef (Chicken or Pork) Make-Over
Shared by Bobi, RdG, Mexico
A quick-fix I�ve used for years.
2 cups cooked beef, cubed
3 tablespoons veggie oil
1 small onion, diced
1 clove garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 tablespoons flour
2 tablespoons curry powder
Salt and pepper to taste
1 can undiluted beef bouillon
Heat oil in skillet over medium high heat. Saut� onion, bell pepper and garlic until softened. Reduce heat to medium, stir in flour, curry powder, salt and pepper. Gradually stir in bouillon, cooking and stirring until thickened. Add beef, stir to coat; cover and simmer until heated through.
Serve over hot rice or noodles.
Makes 2 servings; easily doubled to serve 4.
Mum B�s Meat Loaf
Shared by Bobi, RdG, Mexico
Source: from my Mum
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
1 small clove garlic, minced
2 tablespoons butter
1 (285 mL) bottle Heinz Chili Sauce
1 1/2 pounds ground beef
1 cup soften bread crumbs
1 egg, slightly beaten
Salt and pepper to taste
(I omit the salt, use 1/2 teaspoon red chili flakes)
Saut� onion, celery and bell pepper in butter to soften. Stir in chili sauce. In a bowl, combine ground beef with bread crumbs, egg, salt and pepper. Stir half of the veggie/chili sauce mixture into the ground beef mixture (keep remaining sauce warm) and press firmly into a loaf pan. Bake in 350 degree F oven for 1 hour. Let stand 5 minutes when removed from oven.
Serve slices with remaining veggie/chili sauce.
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Coconut Flan
Shared by Varanese
2 (3 ounce) packages flan mix
2 cups whole milk
1 (14 ounce) can lite coconut milk
1 cup sweetened flaked coconut, toasted
Garnish with coconut (optional)
Have ready a round 8 x 2-inch baking dish or pan and a rimmed serving plate.
Pour caramel sauce from flan mix into baking dish. Tilt to cover bottom.
Prepare both boxes flan mix in a medium saucepan as packages direct using milk and coconut milk. Remove from heat; stir in coconut.
Ladle custard over caramel. Refrigerate at least 2 hours, or overnight.
To unmold: Run a thin knife around edge of flan. Place inverted rimmed serving plate on dish. Holding plate and dish together, carefully turn both over. Lift dish, letting syrup run onto plate. Refrigerate until serving.
Unstuffed Peppers
Shared by Varanese
2 cups uncooked instant (10-minute) brown rice
12 ounces lean ground beef
1 teaspoon olive oil
1 each red and yellow bell peppers, cored and cut into strips
2 cups bottled marinara sauce
1 teaspoon fennel seeds (optional)
1/2 cup shredded mozzarella cheese
Bring 1 3/4 cups water to boil in a medium saucepan. Add rice, cover and simmer 5 minutes. Remove from heat; let stand until ready to serve, at least 5 minutes.
Meanwhile heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking up clumps with a wooden spoon, about 3 minutes or until meat is no longer pink. Remove to a plate and set aside.
Heat oil in skillet. Add peppers and saut� over high heat 3 minutes or until lightly charred in a few places. Add sauce and fennel seeds, bring to a simmer, cover and cook 3 minutes or until peppers are tender.
Stir in beef; heat through. Spoon rice on serving plates, top with beef mixture and sprinkle with cheese.
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Blueberry Muffin Bread (Bread Machine Recipe)
Shared by Sassy
3/4 cup milk
1 egg
3 tablespoons water
2 tablespoons margarine or butter, cut up
3 cups bread flour
3 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon active dry yeast or bread machine yeast
1/3 cup dried blueberries
1/2 cup sifted powdered sugar (optional)
Milk (optional)
Add the first 10 ingredients to a 1 1/2 or 2 pound bread machine according to manufacturer's directions. Select the basic white bread cycle.
If desired, in a small mixing bowl, stir together powdered sugar and enough milk (1 to 2 teaspoons) to make a glaze of drizzling consistency. Drizzle over cooled loaf.
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Apple Lemon Bread Pudding
Shared by Cara
1 (21 ounce) can apple pie filling
1 (1 pound) loaf challah bread, cut into sixteen 1/2 inch slices
2 (3 ounce) boxes cook & serve vanilla pudding and pie filling
4 cups whole milk
2 tablespoons lemon zest
3/4 cup golden raisins
Garnish: powdered sugar
Vanilla Rum Sauce (optional)
Heat oven to 350 degrees F. Have a 13 x 9 inch or 3 quart shallow baking dish ready.
Spread apple pie filling in baking dish. Layer bread in a single layer on top, overlapping slices shingle fashion. Whisk pudding mix and milk in a large bowl 2 minutes. Stir in lemon zest and golden raisins. Pour over bread, pressing bread down so it's completely saturated.
Bake 50 minutes, or until a knife inserted in center comes out clean.
Sprinkle with powdered sugar. Serve warm or at room temperature.
Vanilla Rum Sauce: Stir 1 tablespoon rum and 1/4 teaspoon ground nutmeg into 1 cup melted vanilla ice cream. Makes 1 cup.
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Garden Style Pork Chops
Shared by Treva
1 large red bell pepper, diced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
6 boneless pork chops, trimmed
1 (30 ounce) jar your favorite spaghetti sauce
1/2 teaspoon dried basil
In a large skillet, saut� red pepper, onion and garlic in olive oil; remove and set aside.
Thoroughly brown pork chops on both sides; drain fat. Return peppers to skillet; add sauce and basil. Cover and simmer 45 minutes or until thoroughly cooked
Dallas BBQ Sauce
Source: Dallas BBQ, New York, NY
1 cup onion
1 cup catsup
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon prepared mustard
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon liquid hot pepper sauce
1/2 teaspoon black pepper
Combine ingredients in a saucepan, over a medium flame bring to a boil, reduce heat, and simmer for 1 to 2 hours, until reduced by about one-third and thickened remove from heat.
Puree in food processor or strain out onion, cool, cover and chill for 4-6 hours.
Cheddar Cheese Biscuits
We took the standard buttermilk biscuit recipes and added sharp cheddar cheese and reduced the butter by half since the cheese provides fat to the recipe.
It�s hard to get enough cheese in a bread to make it really cheesy without a little help. We accented the cheese with a touch of white pepper, garlic, and mustard. The combination didn�t overwhelm the cheese and yet was piquant enough to not be bland.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground dry mustard
4 tablespoons cold butter
1 1/2 cups grated sharp cheddar cheese, lightly
pressed into the measure
1/2 red bell pepper, diced and saut�ed or steamed
in the microwave until it is almost tender
1 3/4 cups buttermilk or enough to make a soft batter
Heat the oven to 425 degrees. Oil a baking sheet.
1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)
2. Add the baking powder, baking soda, sugar, salt, pepper, garlic, and mustard and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture. (See picture.) Add the cheese and bell pepper.
3. Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened. The dough should be of a consistency like drop cookie dough or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk.
4. Spoon the dough into twelve rounded mounds on the baking sheet leaving room for expansion.
5. Bake for 12 to 14 minutes or until the biscuits just begin to brown. Remove the biscuits from the baking sheet and place them on a wire rack to cool.
Understanding Baking�How it Works
1. The hot oven gives the dough a burst of steam that helps make the biscuits light and airy.
2. The alkaline baking soda reacts with the acid buttermilk creating bubbles and a lighter texture. There is not enough baking soda to completely react with the buttermilk so the tangy taste of buttermilk still comes through.
3. The density in your flour mixture will affect the amount of liquid needed. If you spoon light flour into the measure, it should be about right for the liquid noted in the ingredients.
4. Make the biscuits of uniform size and shape so that they will bake uniformly. Protruding bits of dough can be pushed back in with a wet finger.
The absolute BEST spices and pantry items come from Watkins.
Creamy Potato Soup2 cups/500 ml chopped red potatoes
1 cup/250 ml chopped celery
1 cup/250 ml chopped carrots
1 teaspoon/5 ml Watkins Minced Green Onion
1 cup/250 ml Watkins Cream Soup Base
1/2 cup/125 ml flour
2 cups/500 ml milk
Water
1 teaspoon/5 ml Watkins Bacon Onion
Snack & Dip Seasoning
Boil potato, celery, carrots and minced green onion in 1 quart water for 10 minutes or until tender.
Double recipe for thin white sauce on cream soup can. Mix according to directions. Drain water off vegetables and add to cream soup. Stir in Snack & Dip Seasoning.
Makes approximately 6 cups/.15 liters.
For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Heirloom Spice Cake
Posted by Olga at The Cutting Board Monday Jan 2nd, 2006 11:43 am
This spice cake has always been baked in a cast iron skillet for three generations in one Ohio family.
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup butter or regular margarine
1 cup sugar
1 egg
1 cup sour milk*
1 cup chopped walnuts
1 cup raisins
Sifted confectioners sugar
Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg.
Add dry ingredients alternately with sour milk to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan.
Bake in 350 degree F oven 40 minutes, or until cake tester or wooden pick inserted in center comes out clean. Sprinkle with sifted confectioners sugar.
Makes 16 servings.
* NOTE: To sour milk, place 1 tablespoon vinegar in measuring cup. Add enough milk to make 1 cup.
Source: Farm Journal's Complete Home Baking Book (1979)
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Pepperoni Pizza Bread
Posted by cuteascountry_Shortcake at The Cutting Board Thursday Oct 20th, 2005 10:35 pm
Recipe courtesy of my sister-in-law...the bread baker in our family.
(The dough for this one is an adaptation from an Oregano Bread recipe that I found in The Bread Machine Cookbook #1. I�ve made an awful lot of these over the years for family get-togethers, potluck and holidays. It�s always one of the first things to disappear from the table, and so my boys usually beg me to make a second loaf to leave at home for them to devour unchallenged. LOL Make this one on the dough cycle � it�s a filled bread you will bake in the oven. You can tinker with the spices in the dough or filling as your taste dictates. This is the 2 pound loaf size � which my breadmaker can mix but would not be able to bake.)
For the Dough:
1 1/4 cups lukewarm water
1/4 cup olive oil
2 teaspoons salt
1/4 cup grated Parmesan, Romano or blended cheese
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons chopped sun-dried tomatoes
or 1 tablespoon tomato paste
1/3 cup nonfat dry milk powder
3 cups bread flour
2 1/2 teaspoons yeast
Please follow the instructions in the booklet for your bread machine for best results. The order in which to add ingredients may vary per manufacturer.
For The Filling:
1 (6 ounce) can tomato paste
1 to 1 1/2 cups (approximate) mozzarella cheese
12 to 16 ounces sliced pepperoni
Dried oregano, basil, onion and garlic powder
Also Helpful To Have Handy:
A small bowl of lukewarm water
One or two large thin-bladed spatulas
A large wire rack for cooling
Clean cookie sheet, cutting board or cardboard
flat if transporting
Grease or spray a heavy cookie sheet or jellyroll pan and dust with cornmeal. When dough is done remove from breadmaker and roll out on a well-floured surface into a long rectangle a little shorter than your baking sheet. Spread with tomato paste just to within 1 inch of the edge all around. Sprinkle tomato paste with herbs and spices and then mozzarella cheese. Lay slightly overlapping slices of pepperoni over all. Roll up carefully from the long sides as you would a jellyroll. Wet the seam and ends and gently press and smear them together.
Lift carefully supporting the middle and place seam side down on prepared sheet. Let rise about 15-25 minutes while preheating the oven to 350 degrees F. Bake for 35-45 minutes, until top is well-browned and bread looks done. Don�t be alarmed if it springs a leak and oozes � it�ll still taste great. It will stick in that spot but the spatula(s) will help get it off the sheet. Cool on the sheet until you can handle it and then carefully loosen it from the pan and slide it onto a wire rack to cool enough to wrap. It can be wrapped warm in aluminum foil, and I usually do it that way so that it�s still a little warm when I get to my destination. A cookie sheet or cardboard flat underneath makes it much easier to transport without bending and cracking it � it tends to be soft when warm. Cut into 1-1/2� slices and watch it disappear!
Store leftovers in the fridge � if you ever have any. I never do! LOL
Reviewed by mes16121 Tuesday Dec 6th, 2005 08:03 pm
I made this tonight I have to tell you that this is SO YUMMY! I added some extra toppings...peppers, onions and chopped mushrooms. The bread baked so pretty...did not crack at all! The bread itself was so soft! It was gone in no time! My family wants me to make this at least once a week. Thanks for posting this wonderful recipe!
Don�t miss this week�s deals, special offers, and new products!
Buy a nine-piece icing decorating set for only $2.99. We goofed! We�re overstocked!
Try these new Try these new Cranberry Vanilla Muffins at a special price. Warm vanilla muffins loaded with tart cranberries!Try Golden California Muffins with cinnamon, orange, and plump golden raisins.
You deserve some good rubber spatulas. Replace those plastic ones for only $5.95.
Pick up some hard-to-find cinnamon chips. Make your own cinnamon burst bread, muffins, cookies, and pastries.Mister Twister Whisker. The slickest way to whisk. Just press and whisk with Mister Twister.
Get a set of heavy duty aluminum scoops. You can�t have too many scoops. Special purchase.If you bake bread, you should have this commercial dough conditioner. Get this dough conditioner for half price and make better bread.
Pick your freebie with any $25 purchase. Get an Anti-Freeze Ice Cream Spade, The Burger Buddy, high heat tongs, or My Favorite Spatula.
Can I freeze extra bread? I would love to make extra bread when I�m in the mood and save it for busy times.
There are three ways to use bread from your freezer. We keep lots of sliced bread in the freezer. A slice or two of bread is snapped from the frozen loaf and dropped in the toaster while the remaining loaf goes back to the freezer. As long as you don't mind toasted bread for your sandwich, you can have array of breads available for breakfast or sandwiches. Besides, each kid gets to choose the bread that he or she wants.
Bread can be removed from the freezer and allowed to thaw on the counter. Use it within a day or so just like you would fresh bread.
Frozen bread can also be reheated and recharged in the oven. Defrost the bread completely on the counter then reheat it in the oven for ten minutes at the same temperature at which it was baked.
The secret for quality bread from your freezer is starting with the freshest loaves possible. If you freeze the bread as soon as it is completely cooled, it will taste as if it came from the oven when thawed.
To freeze bread�sliced or unsliced�place it in a plastic bag with the excess air pressed out. For longer storage, cover the plastic bag with aluminum foil. Since air will slowly migrate through the walls of a plastic bag, plastic alone will work for only a month or two (heavier, freezer-type bags will help). If frozen in foil or freezer wrap, bread can be stored for three or four months and still maintain top quality. Mark all bread going into your freezer with the date and the type of bread.
Place the new loaves behind the loaves already in the freezer to help rotate stocks.
By the way, never refrigerate bread. Bread will stale faster in the refrigerator than on the counter.
Dennis Weaver at The Prepared Pantry.
The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here.
Piggy Pudding
Recipe courtesy Paula Deen
16 link pork sausages
4 to 5 tart apples, peeled, cored, and sliced
1 (7 1/2 ounce) package yellow cornbread mix, batter
prepared according to package directions
1 cup maple syrup, for serving
Fresh sage, for garnish
Heat oven to 450 degrees F.
Cook sausages in a skillet until done, piercing with a fork to let out fat. Drain and then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until cornbread is done.
Serve with warm maple syrup and garnish with sage.
Blueberry Tortilla Pizza
Source: U.S. Highbush Blueberry Council
1/2 cup ricotta or whipped cream cheese
1 tablespoon confectioners sugar
1 pint fresh blueberries
1/2 cup sliced strawberries
1 (10-inch) flour tortilla
1 tablespoon butter, melted
2 teaspoons cinnamon sugar
1/4 cup toasted shredded coconut, divided
Heat broiler.
In a small bowl, combine ricotta cheese and confectioners sugar; set aside.
In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly.
Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
Makes 4 servings.
Cook's note: To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.
Orange Sticky Chicken
Spice Mix for One Chicken:
3 cloves garlic
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
2 teaspoons paprika
1 1/3 tablespoons salt
1 large roasting chicken
1 large orange
Place rinsed and prepared chickens in zip bags then rub all over, including cavity, with the garlic. Sprinkle spice mix over the chicken. Rub bag to ensure that the entire chicken has been covered. Put chicken in refrigerator overnight.
The next day (12-24 hours later), remove chicken from refrigerator and fill cavity with a whole orange cut into chunks. Put in large roaster with as deep of sides as possible and roast chicken 5 hours at 250 degrees F. After juices have formed (about 1 1/2 hours), begin basting every 30 minutes (or use a cooking bag).
If using chicken parts, bake for 2 1/2 to 3 hours or until done. Place the orange chunks in the bottom of the baking dish, then place the chicken parts over the orange chunks.
Apricot Flip
2 loaves frozen bread, thawed
1 1/4 tablespoons butter
1 (10 ounce) jar apricot preserves or other favorite
1 pound walnuts, chopped
Work the 2 loaves together. Roll out on floured board to 1/4-inch. Spread butter over dough, then spread preserves (you don't need to use the whole jar). Sprinkle half of the walnuts over the dough. Roll up into a cylinder and place on large greased cookie sheet. Let rise until about halfway doubled, then make 2 long 1-inch cuts in middle of dough and let finish rising.
Bake at 375 degrees F for 20 to 30 minutes.
When cool, spread with icing. Then sprinkle nuts all over.
Icing:
1 tablespoon Crisco
1 tablespoon butter
1/2 teaspoon vanilla extract
confectioners sugar
Milk
Mix together Crisco, butter and vanilla extract. Add confectioners sugar, and mix well. Add enough milk to make it easily spreadable.
French Toast Pancakes
1/2 cup pancake mix
1/2 cup milk
2 eggs
1 tablespoon vegetable oil
Dash of cinnamon
5 slices bread
Mix together first five ingredients. Dip bread in batter and fry as you would French toast.
Candy Apple Cookies
1/2 cup unsalted butter, softened
1/3 cup firmly packed brown sugar
Pinch salt
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
30 light caramel candies
1 (5 ounce) can evaporated milk
1 cup finely chopped, toasted walnuts
In a large mixing bowl, cream butter; gradually add brown sugar and beat until light. Add salt and vanilla extract, and beat until thoroughly blended.
By hand, gradually add flour, stirring until well-mixed. Divide dough into 32 pieces, roll each piece between palms to form a ball. Place them about 2 inches apart on ungreased baking sheets. Chill for 30 minutes.
Heat oven to 350 degrees F.
Bake cookies until lightly browned (12 to 15 minutes). Remove from oven; while cookies are still hot, insert a toothpick in the top of each. Cool on wire racks. In the top of a double boiler over simmering water, combine caramels and evaporated milk. Cook, stirring, until mixture is smooth. Place walnuts in a shallow bowl. Dip cooled cookies into warm caramel, letting excess drip off. Roll the cookies in walnuts and set in miniature muffin papers.
Makes 32 cookies.
Spanakopita Pie
1 tablespoon butter, margarine or olive oil
1/2 bunch green onions, green and white parts included, chopped
1/2 teaspoon dried oregano
1 teaspoon dried dill weed
2 (10 ounce) packages frozen chopped spinach,
thawed and well drained
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch ground cayenne pepper
4 ounces feta cheese, crumbled
1 cup low-fat cottage cheese
4 eggs, beaten
1 frozen deep-dish pie shell
Paprika, for garnish
Heat oven to 375 degrees F.
Melt butter or margarine or heat the olive oil in a medium skillet. Add the green onions, oregano and dill weed and saut� for 2 to 3 minutes. Add the spinach, black pepper, salt, nutmeg and cayenne and saut� 3 minutes more. Set aside to cool.
Combine feta and cottage cheeses with the eggs in a medium bowl. Add the spinach mixture and pour into the pie shell. Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.
Makes 6 servings.
South African Curry
1 (2 pound) round steak, cubed
2 tablespoons curry powder
2 large apples, diced
1 clove garlic, minced
Salt and pepper to taste
2 tablespoons butter
1 large onion, diced
1/2 pound bacon, cut up
1 teaspoon vinegar
4 cups cooked rice
Place steak, butter, curry powder, onion, apples, bacon and garlic in heavy pan or electric skillet. Cook, stirring frequently, over low heat until mixture becomes dry. Add 2 cups water; simmer for at least 2 hours.
Add vinegar; season with salt and pepper.
Serve over rice. Accompany with fruit chutney, raisins, pineapple, etc., if desired
Crocked Chili Chops
1/2 cup chopped onions
2 tablespoons olive oil
2 or 3 cloves garlic
2 tablespoons Worcestershire sauce
1/2 cup water
3/4 cup ketchup
1 teaspoon chili powder
5 or 6 bone-in pork chops
Salt and pepper
Cook onions in oil until light brown. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper. Cover and simmer the sauce for 10 minutes.
Arrange pork chops in crock pot. Pour sauce over the chops. Cover and cook on LOW for 6 to 7 hours.
Serve the sauce over mashed potatoes.
Chinatown Pork Treasures
Serves 8-16.
2 pounds boneless pork (loin, butt or pork leg),
cut into 3/4-inch cubes
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon toasted sesame oil
1 shallot, chopped
2 teaspoons five spice powder
2 teaspoons grated ginger root
2 cloves garlic, crushed
In large self-sealing plastic bag, combine all ingredients and mix well. Seal bag and marinate in refrigerator 8-12 hours.
Heat oven to 350 degrees F. Remove pork cubes from marinade, discarding marinade. Pat pork dry with paper toweling; place cubes in a single layer, not touching, in shallow roasting pan and bake for 25-30 minutes, until pork is tender and lightly browned. Remove to serve platter or chafing dish and serve hot as an appetizer.
Published by Recipe Goldmine, LLC
43741 W. Wild Horse Trail
Maricopa, AZ 85239