February 19, 2008

Recipe Requests
Responses to Requests
    Chili's Chicken Enchilada Soup
    Irish Potato Cake
    Irish Cinnamon Potato Candy
    Irish Potato Candy
    Chocolate Potato Candy
Kitchen Tips
Shared Recipes, Crafts and Hints
    Spicy Wine Pot Roast
    Easy Fudge
    Cranberry Whip
    Gumdrop Bread
    Pineapple Cream Muffins
    Big Blueberry Popover
    Mediterranean Hummus
    Mountain Man Breakfast
    Friendship Bag
    Chicken Riggies
    St. Patrick's Day Bread with Irish Whiskey Glaze
    Pressure Cooker Chili
    Boulders Resort and Golden Door Spa Vegetarian
        Chili of the Sonoran Desert
Gardening with Gary
    Schefflera or Umbrella Tree

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Linda - Newsletter Editor
Kevin - BBQ Guru
Gary - Master Gardener

Recipe Requests

Kitchen Tips

Soften brown sugar by wrapping it in a damp paper towel and microwaving for 10 seconds per cup on HIGH.

To make your own fresh garlic salt in a food processor, process fresh garlic cloves and kosher salt with a bit of fresh parsley and a dash of paprika. Add ingredients until it smells and looks right. Store in the refrigerator. You can also add any herbs you would like, and it is great in salads or on vegetable dishes.

Shared Recipes, Crafts and Hints

I found the best pot roast recipe recently and made it. We both loved it! ~ Chris in NM

Spicy Wine Pot Roast

From the Kitchen of: Sylvia
Source: Crockery Cookery
50plusfriends.com

3 to 4 pound beef pot roast
Salt and pepper
1 small onion, chopped
1 (3/4 ounce) package brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours.

Remove meat and slice. If desired, thicken sauce with flour dissolved in a small amount of water, and serve over meat.

** I added potatoes and carrots about 3 1/2 hours before eating. This was so good! I braised the roast before adding to pot.

Makes 6 to 7 servings.

*****
Here is a great fudge recipe posted on www.nancyskitchen.com. ~ Chris in NM

Easy Fudge

1 pound Brock's old fashioned cr�me drops
1 cup peanut butter - optional
3/4 to 1 cup chopped nuts

Mix candy and peanut butter in microwave safe bowl. Heat 4 or 5 minutes until melted. Stir well to mix. Add nuts, mix well. Pour in pan (about 9 x 12). Spread and let cool. Cut into squares. Needs to be done pretty fast as this hardens rather rapidly.

*****
Linda, I made your Mom’s Cranberry Whip for Thanksgiving and it was gone in minutes!

Cranberry Whip

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=2115&forum_id=18

2 cups cranberries
2 cups miniature marshmallows
2 cups crushed pineapple, drained
1/2 cup granulated sugar
1 cup whipping cream, whipped, or 2 cups Cool Whip�

Grind cranberries in a food processor or blender. Mix cranberries, marshmallows, pineapple and sugar and refrigerate overnight. Fold in whipped cream or Cool Whip�. Refrigerate covered.

I made this to take to our Moose Lodge annual Thanksgiving dinner, however, I used Cool Whip - the 8 ounce container and also added 1/2 to 3/4 cup chopped pecans. This is pecan country, ya know! I was going to add some chopped Granny Smith apples but we had to leave. Next time! Yum! I had to have a taste, of course, and this is divine!

This is Azlinda’s Mom’s recipe.

*****
This is my all time favorite bread for gift giving. It takes longer to cut the gumdrops than any other part of the recipe. Enjoy!

Gumdrop Bread

1 cup shortening
2 cups granulated sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups applesauce
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
2 cups flour
1 1/2 cups walnuts (optional)
2 pounds spiced gumdrops, cut in half (omit black)

In a large bowl, cream together shortening, sugar, eggs, lemon juice, vanilla extract and applesauce.

In a medium bowl, mix 2 cups flour, salt, baking soda, nutmeg, cinnamon and cloves.

In a medium bowl, combine the second 2 cups flour, walnuts and gumdrops.

Combine the wet mixture and the flour, salt, baking soda and spices mixture; mix well. Add the flour/walnuts/gumdrops mixture and stir to combine. Pour into 3 greased and floured loaf pans. Bake at 350 degrees F for 1 hour.

Reduce heat to 250 degrees F and bake 30 minutes more or until a wooden pick in center comes out clean. Do not overbake. Cool 10 minutes, then remove from pan and cool completely.

Yield: 3 loaves

Melanie R.

*****
Pineapple Cream Muffins

Makes 15 muffins.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 1/2 ounces instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 (8 ounce) can crushed pineapple, with juice
1/2 cup oil

Heat oven to 425 degrees F. Spray muffin cups with nonstick cooking spray.

In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.

In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.

Bake for 15 minutes.

Lucinda

*****
Big Blueberry Popover

Great for breakfast - a refreshing change of pace from muffins. Great with blueberries, but any berry can be used.

1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/4 cup granulated sugar, divided use
1 cup sifted white flour
2 eggs, beaten
1/4 teaspoon ground cinnamon
1 cup blueberries or other berries

Mix first 5 ingredients plus 3 tablespoons sugar in a large bowl. Stir in flour, then eggs until just combined; let this batter stand for 5 minutes.

Meanwhile, mix remaining 1 tablespoon sugar and cinnamon in a separate bowl; set aside.

Adjust oven rack to middle position and heat oven to 450 degrees F.

Place berries in a buttered 9-inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter.

Transfer pan to the oven and bake for 20 minutes. Reduce oven temperature to 350 degrees F; bake until popover is firm and golden brown, 15 to 20 minutes longer.

Cut popover into wedges and serve immediately.

Servings: 6

Source: Cook's Magazine, June 1990

Susan G.

*****
Mediterranean Hummus

1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
1/4 cup Kalamata olives, pitted
1/4 cup roasted red peppers
2 teaspoons garlic, finely chopped
3 tablespoons lemon juice
1 teaspoon olive oil
Salt and pepper to taste

Blend in a food processor, scraping sides occasionally. Serve with raw veggies.

*****
Mountain Man Breakfast

A great camping recipe!

Yield: 8 Servings

1 (12-inch) Dutch oven
1 medium onion, chopped
1/2 pound bacon, cut into small pieces
1 (32 ounce) package hash brown potatoes
12 eggs
1 1/2 pounds Cheddar cheese, grated
1 (8 ounce) jar salsa

Heat Dutch oven over 10 charcoal briquettes and preheat lid with 14
briquettes.

Brown 1/2 pound bacon. Add onion and cook until clear.

Remove bacon and onions from Dutch oven and drain on paper towels.
Wipe excess grease from Dutch oven and place back over hot briquettes.

Stir in all the hash brown potatoes.

Fry until potatoes are golden brown, then mix the bacon and onions
back in.

Break 12 eggs into medium mixing bowl and beat thoroughly. Pour over
potatoes, bacon and onions. Cover with hot lid and cook until eggs
are almost solid.

Sprinkle with 1 1/2 pounds grated cheddar cheese.

Continue cooking until eggs set and cheese melts. Just before
serving, top with the entire jar of hot, medium, or mild salsa, according
to taste.

Eddie L.

*****
Friendship Bag

For each Friendship Bag:
Paper bag
Life Savers
Sweet Tarts
Hershey's Kisses
Butterfingers
Snickers

Put all ingredients in paper bag and attach a note as follows:

Contained in this bag are sweet reminders of friendship.

Lifesavers to remind you of the many times others need your help and you need theirs.

Sweet Tarts to help you appreciate the difference in others.

Kisses to remind you that we all need hugs and kisses.

Butterfingers to remind you that everyone makes mistakes; always remember to forgive and ask forgiveness of others.

Snickers to remind you to always smile, laugh and enjoy life and our friendship.

Author Unknown

*****
Chicken Riggies

Posted by margeslp at recipegoldmine.com Monday Jan 8th, 2007 03:40 am

This is a Utica, New York favorite!

4 tablespoons butter
2 1/2 pounds boneless, skinless chicken breasts, cut into bite size pieces
1 (8 ounce) package mushrooms, sliced
1 medium green bell pepper, chopped
1 medium hot pepper, chopped (optional)
1 medium onion, chopped
2 cups water
2 teaspoons chicken bouillon OR 2 cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup black olives
2 tablespoons cornstarch
1 pound rigatoni, cooked and drained

In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes.

Add water, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally

Add olives and simmer 5 minutes more.

In a small bowl, mix cornstarch with 2 tablespoons water until it dissolves
Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni in deep bowl and serve immediately. Sprinkle with parmesan cheese.

*****
St. Patrick's Day Bread with Irish Whiskey Glaze

Posted by Olga at recipegoldmine.com Wednesday December 20, 2006 10:27 am

This is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted.

It says to use 3 greased mini-loaf foil pans 6 x 3 x 2 inches, (I used instead 8 x 8-inch square pan and made 1 cake. Test to see if done).

1/2 cup butter
1 cup sugar
2 eggs
1/4 cup Irish whiskey
1/3 cup sour cream
2 teaspoons vanilla extract
1 3/4 cups flour
2 teaspoons baking powder
1 cup dark raisins
1 cup chopped walnuts

Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix.

Divide batter between 3 greased mini-loaf foil pans (6 x 3 x 2 inches) and bake in a 325 degree F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack.

When cool, drizzle tops with Irish Whiskey Glaze.

Yields 3 mini-loaves.

Irish Whiskey Glaze:
1 teaspoon Irish whiskey
1 tablespoon cream (or evaporated milk)
1 teaspoon melted butter
2/3 cup sifted powdered sugar (more if needed)

Stir together all the ingredients until blended.

*****
Pressure Cooker Chili

Source: courtesy Alton Brown, 2004

3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12 ounce) bottle of beer, preferably a medium ale
1 (16 ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottom pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits (the fond) from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

*****
Boulders Resort and Golden Door Spa Vegetarian Chili of the Sonoran Desert

Source: Chef Scott Strubinger, Boulders Resort and Golden Door Spa, Phoenix, Arizona

1 ancho chile
1 tablespoon canola oil
1 tablespoon chili powder
3 ears corn on the cob, roasted
1 prickly pear cactus pad (napale), roasted
1/2 cup diced Spanish onion
2 teaspoons garlic, roasted, pureed
2 teaspoons paprika
2 quarts tomato juice (low sodium if desired)
2 cups Anasazi beans
2 cups diced tomatoes
2 cups vegetable stock

Heat large pot and saute onions with scant amount of oil.

Add potassium broth (tomato juice),stock, beans and bring to a simmer. Deseed the ancho chiles and break up into small pieces and add to simmering broth. Add garlic puree, paprika, chili powder and tomatoes. Cook until beans are soft and consistency is slightly thick. Adjust consistency with stock as needed. Season to taste with sea salt.

Cut corn from the cob and small dice the cactus; add at time of service so small amount is visible on top of chili in the bowl as a "garnish."

Note from Linda: The Anasazi beans sold in the Phoenix area are usually from Adobe Milling in Dove Creek, Colorado.

Gardening with Gary

Karen writes~
A co-worker has (had) a beautiful lush schefflara. We repotted it about a month ago. It is now dropping many leaves and becoming stalk like. There is new leaf growth at the top of the plant. Is it supposed to drop leaves like this or are we doing something wrong. We had gotten her another one for her birthday - which promptly proceeded to lose leaves and die. Is this just a bad office plant? Or is her office jinxed?

Schefflera or umbrella tree:
That is a hard call. It obviously reacted poorly to repotting. Was a good potting soil mix used which contains vermiculite and perlite? This loosens the medium to inhibit root rot which sounds like what may have occurred. Leave the plant alone, give good filtered light and run on the dry side. Do not add water if the surface feels cool or moist to the touch. Dig down a little to be sure the plant is ready for additional water. If moist and more water is added, roots will rot due to lack of oxygen. Use a dilute fertilizer. Sit on a saucer of pebbles not allowing the pot to actually sit in water. Empty excess after an hour or so.

If the office is very low in humidity, this plant may prove to be unhappy. Give it some time and see what happens and let us know in several months. Check very good info:

http://hgic.clemson.edu/factsheets/hgic1511.htm

GardeningWithGary
San Francisco, CA/Puerto Vallarta, JAL

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