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June 20, 2005 |
Recipe Requests  7,685 subscribers and growing! Welcome to all our new subscribers. If you enjoy the newsletter, please pass it along, and encourage your friends to subscribe. You can subscribe on the home page of Recipe Goldmine This newsletter is built around sharing. If you can help someone with their request, they will appreciate it. Also, please share your favorite recipes, household hints, crafts, etc. Mail recipes and requests to: Newsletter Please note that this email address changes often due to spam, so, when mailing, please use this current link above. Thanks! To protect your privacy, any email addresses used in our newsletters are removed for the on-line edition. If you would prefer to read the newsletter on-line, please go to:Newsletter On-Line Unsubscribe instructions at end of newsletter. If you have baking questions for Dennis Weaver, please send them to me, and I will make sure that Dennis gets them.
I am a retired Navy veteran. One of my favorite soups was the Chicken Noodle Soup. It used small noodles, bits of chicken and the broth was bright yellow, unless my memory fails me. Is there a Navy cook out there that can tell me what the recipe is or where I can find it? ~ J. Arnot ~~~~~~~~~~ I lived in Rialto, CA and there was a restaurant in Fontana, CA that served deep fried baked potatoes. It was a whole baked potato, partially peeled, and deep fried. It was wonderful. Does anyone know how to make them or have the recipe? ~ Jan ~~~~~~~~~~ Hi, I would like to know if anyone has the recipe for the dipping oil they serve at Bertucci's Restaurant in Philadelphia......thanks, Loretta ~~~~~~~~~~ Since this newsletter and webpage has roots in AZ, where I lived for 20 years, I was wondering if anyone had a copycat recipe for Cathy's Rum Cake in Phoenix. We miss them out here in NY. ~ Jan ~~~~~~~~~~ Hi! I was visiting with a friend who just moved to Salt Lake City, Utah, about the foods enjoyed in that region....she said that a lot of people talk about the "Mormon Green Jello" at different pot lucks, etc.....Does anyone have a clue as to what recipe this might be? She has not tried it ....yet. Also, I'm looking for some recipes with sun-dried tomatoes......dips, appetizers, pasta main dishes. Thanks for all the good recipes and advice!!!! Angela Edge, Sanduskey, Texas ~~~~~~~~~~ Over 13 years ago we used to go to a place called Harry Bears in Shawnee, OK. Since then they have closed, but I do know of a Harry Bears in Moore, OK. They have the most awesome Fried Peaches and dipping sauce. The staff told me that the peaches were dipped in a tempura batter made with rice flour, with cinnamon and sugar added, then fried. The dip had sour cream, half-and-half, brown sugar, vanilla and cinnamon. (No amounts were given - tasted almost like a melted vanilla ice cream.) Does anyone know of the recipe, or have recreated it. It was a sensational item to go have, but now we live in Idaho, and need to create our own. Thank-you for any help. ~ Fran ~~~~~~~~~~ Please could someone help with a Kentucky version of crispy fried chicken and also a rich milk tart recipe. Thank you ~naidums~~~~~~~~~~ I googled for an answer and found: I also discovered there are still Bagel Fragels in business around lower Michigan. I am curious about this recipe now, so I am going to try it by making some Cinnamon-Raisin Bagels, but after boiling them, I am going to fry them instead of baking. It's too bad I've never had a Bagel Fragel, but I hope my idea works and tastes good! P.S. If someone does happen to have the actual recipe, I'd like a copy, too, please and thank you! ~ Lisa ~~~~~~~~~~ I am looking for the Cheesecake Factory recipe for the 3 delicious dipping sauces that come with their Thai Lettuce Wrap appetizer. Please help! These dipping sauces are wonderful! ~ Laura ~~~~~~~~~~ Do you know if there is such a cake as a spiced rum cake? I made the regular version of it last Christmas and everybody loved it! Just trying to get this one in Weight Watchers version or try others that taste flavorful with not that much calories, fat, and/or sugar. I would really appreciate the help! Thank you. ~ Julie ~~~~~~~~~~ I am looking for the recipe for the cherry dip that Dairy Queen uses for their ice cream cones. They dip it in the syrup and then it cools and hardens. I can find chocolate and strawberry in the grocery stores, but no cherry. I would love to make it, if I could just find the recipe. Probably not good for my diet to find this, but what the hey....it's my treat to myself!! Thanks in advance!! ~ Susan ~~~~~~~~~~ I am looking for a recipe for spicy orange chicken where the chicken is battered and has orange peel and hot peppers in it. This is an oriental dish. ~ Wanda ~~~~~~~~~~ Many years ago there was a drive-in restaurant in Mountain View, CA on El Camino Real that served Parisian burgers with tater tots. The hamburgers were served on sour French-roll type buns with a special sauce and cheese. Does anyone have a recipe for these hamburgers? We would make a special trip there just to have one. ~ Carolyn, Los Banos, CA ~~~~~~~~~~ Is it possible to get the mashed cauliflower recipe served at the 99 restaurants? I have asked them for an ingredient list, but am told it is a lengthy list. It is so good I would like to make it at home and can't seem to duplicate it. Thanks. ~ Marsha in Massachusetts ~~~~~~~~~~ I am looking for a lost recipe from years ago. It was for dinner rolls in Sunset Magazine. Does anyone have such a recipe? Thanks ~ Diana ~~~~~~~~~~ I absolutely love your web site!! Was wondering if you could help me find a recipe for a buttermilk quick bread? I have tried to make one before guessing at the measurements but it came out pretty heavy. I just need the basics. Thank you so much and keep up the good work. ~ Maryanne Shared Recipes, Crafts and Hints for Norma from Leo Go to http://www.recipegoldmine.com/nutella/nutella.html and you will find many recipes for Nutella cookies there! I love Nutella, and it's one of my favorite haunts for Nutella recipes on the web. ********** Here is some information for Jane/Dover, Tenn. ~ from Sharon Cooking in wet terra cotta clay pots is an ancient tradition that dates back to the Etruscans. Because of the characteristics of the moist heat of clay pot cooking, excessive amounts of salt or fat aren't needed to achieve satisfying results. And neither is an excessive amount of time required to prepare a dish. Once the pot is put into the oven, the cook can go about other tasks and leave the dish unattended. Unlike cast iron, you don't need to cure a clay pot before cooking in it. But do avoid cooking fish or strong foods in the clay pot for the first use. Before cooking in an unglazed pot, always soak it (bottom and top) in lukewarm water for 15 minutes (30 minutes for a new piece) before using. Never subject a clay pot to quick changes in temperature. Adding cold liquid to a hot pot or boiling water to a cold pot may crack it, as will putting your pot in a preheated oven. Set your hot clay pot aside on pot holders until it is cool enough to wash. To clean, scrub with a fiber or nylon pad; never use scouring powder or steel wool as this may damage the surface of the pot. And, as with cast iron, never store food in the clay pot as the flavors will seep into the porous surface of the clay. Like cast iron, clay pots will become seasoned over time; that is, will darken with age. If they become heavily soiled or stained, or if you need to remove strong odors from the pot, soak the pot for several hours or overnight. Pour out the water and add fresh cold water with baking soda (or a combination of baking soda and vinegar) and place in a cold oven. Heat the oven to 350 degrees F for 30 minutes, then raise the temperature to 450 degrees F for another 40 to 60 minutes. After letting the pot cool for 15 minutes, gently scrub the inside, dump the dirty water and rinse with clean hot water. Allow the clay pot to dry thoroughly and store with the top inverted in the pot, which will allow air the flow freely and prevent mildew from forming. After mastering the art of clay pot cooking, you will be able to convert your favorite recipes for the clay pot. And, if you want to brown your dish, remove the lid about 10 minutes before the dish is done. Just remember to take into the consideration the higher temperatures used with the clay pot and, above all, experiment. ----- In Europe we have this terra cotta dish (with a lid) which is used in the oven. It is called a ' R�mer Topf' . This is the website where you can find information in English - http://www.roemertopf.de/english/home.htm With kind regards, Brigitte from the Netherlands, Europe ----- ********** For Janet from Barbara in Ohio 1937 Soda Bread A depression era soda bread recipe when many ingredients were in short supply. Yield: 6 servings Soda Mixture: Bread: Combine the first 4 ingredients and then rub them through a sieve. For making white soda bread use 1/2 of the soda mixture to 1 cup of flour. Then mix as a soft drop dough with sour milk. Pour into a well-greased pan and bake in a 450 degree F oven for 12 minutes. For Brown Soda Bread use 1 cup of whole wheat flour and 1/2 cup white flour with 3/4 teaspoon of the soda mixture and bake as above. Source:http://www.recipeland.com/recipe_printable.epl?sid=38a8e7299e27df9922ab5252b6bfad81&id=38771 ********** for Janet from Karen Lemon Jelly Cake Source: recipegoldmine.com 1 box Duncan Hines Butter Recipe Cake Mix Prepare cake mix as directed in two 8-inch pans. Let cool and set aside. Mix egg yolks, sugar, lemon juice and butter together in a saucepan. Cook mixture over low heat, stirring constantly, until it comes to a boil and thickens. If mixture becomes lumpy, strain. Put mixture in bowl and set in refrigerator until cold. Slice cake to make 4 layers and put lemon mixture between layers and on top of cake. ***** For Janet from Barbara in Ohio Nana's Old Fashioned Jelly Cake This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly. Makes 10 servings. Source: Allrecipes, submitted by JayJose 1 cup margarine, softened Heat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13-inch pan. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla extract. Pour the batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake. ********** For Stephanie of Cocoa, Florida from Steve and Barbara in Ohio Traditional Italian Easter Meat Pie Source: recipegoldmine.com 1 pound Muenster cheese, sliced Beat eggs, Romano cheese and pepper; stir in parsley. Set aside. Crust: Make circle with flour and salt. Add eggs, oil and water and knead. Make 2 rolls like pie crust. Place 1 crust on bottom of dripping pan (9 x 13 x 2-inches) and up side of pan. Make layers of salami, cheese, pepperoni, ham, etc., until you end with ham. Pour half the egg mixture in center, then pour the rest. When done, place other crust on top. Beat 1 egg; spread on crust on top. Pinch with fork to seal edges. Bake at 325 degrees F for 1 hour. ********** for Robbi from Melissa Amish Potato Salad Source: recipegoldmine.com 1 cup raw bacon Heat oven to 375 degrees F. Saut� onion and bacon together, then add flour and cook together for one or two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes. ********** Microwave Cleaner Shared with recipegoldmine.com by April 2 cups water Fill the measuring cup with water and squeeze lemon juice into it; how much is your personal preference. Place in microwave and run it for 3-4 minutes and then let it rest for about a minute. Take out and wipe inside of microwave with a damp cloth. All the dried up junk comes right off and it smells fantastic. This also doubles as a good way to shine up your sink. When you are done, pour the lemon water into the sink and wipe with the cloth and then dry with a dry cloth or paper towel. ********** Hi: This is for Jackie regarding drying hydrangea flowers. I have successfully dried hydrangea by placing them in a vase with water and forgetting about them until they are dry. The color will fade but the flower will dry. You can also leave them on the bush until fall then cut off the stems with the blossoms. ~ Linda/ Maryville, TN ********** Surprising Carrot Cake Shared with recipegoldmine.com by Diana Furman Every time I make this cake everyone loves it. Moist and full of flavor - I usually get asked for the recipe and thought to share it with the newsletter. In a large bowl mix well: 2 large eggs Separately mix well: 2 cups all-purpose flour Mix dry ingredients into the wet by hand just till mixed, don't over-beat. When completely cool frost and refrigerate. (Frosting recipe below or use whipped cream). Frosting: ********** Grilled Mojo and Pineapple Chicken Shared with recipegoldmine.com by Cara Outdoor grill or stovetop grill 5 (3/4 inch thick) slices fresh pineapple Chop 1 slice pineapple; process in blender with marinade until smooth. Remove and reserve 2 tablespoons. Pour remaining mixture into a large plastic, resealable bag; add chicken, turn to coat and refrigerate at least 2 hours. Heat, outdoor grill or stovetop ridged grill pan. Brush grill and pineapple with oil. Remove chicken from bag; discard bag with marinade. Grill chicken 5 minutes. Turn chicken; add pineapple to grill. Grill both, turning pineapple once, 3 minutes, or until chicken is cooked through and pineapple is lightly charred. Slice chicken; drizzle with the reserved 2 tablespoons marinade. Serve. ********** Daddy's German Chocolate Cheese Cake Shared with recipegoldmine.com by Suzy Crust: Filling: Topping: Mix crust ingredients and spread in bottom of pan. Mix softened cream cheese, vanilla extract, sugar and eggs. Put half of mixture in pan. Next layer about half of a can of cherry pie filling. Cover the cherries with the other half of the filling mixture. Bake in a preheated 450 degree F oven for about 10 minutes, then reduce temperature to 200 degrees F and bake for 35 to 45 minutes or until filling is set. When cool, spread the other half of the cherry pie filling on top, drizzle with melted chocolate and sprinkle coconut on top (if using). ********** Cherry Cheese Pie Shared with recipegoldmine.com by Sassy This pie is simple to make, and as good as any pie shop's pie. The weight of the pie will surprise you also. 1 (9-inch) graham cracker crumb crust or baked pastry shell In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract. Pour in prepared crust. Chill at least 4 hours or until set. Top with cherry pie filling before serving. Refrigerate remaining pie after serving. I prefer to make this pie the day before. Chill and top with cherry pie filling. The flavors are more blended then. Enjoy! ********** Chicken Noodle Casserole Shared with recipegoldmine.com by Treva in Eastern Tennessee 1 package egg noodles Boil noodles with diced chicken breasts. When noodles are cooked. Combine noodles, soup, 1 can of onions, peas, and carrots and put in casserole dish. Top with remaining onions. Bake at 350 degrees F for 45 minutes to an hour. ********** BLT Potato Salad Shared with recipegoldmine.com by Sassy 8 all-purpose potatoes (about 3 pounds) Dressing: Peel potatoes and cut in 1-inch pieces. Put into a large saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 12 minutes or until firm tender. Drain and let cool slightly. Meanwhile cook bacon in a skillet or microwave until crisp. Cool, then cut in 1/2 inch pieces. (Wrap and refrigerate at this point if making ahead.) Whisk Dressing ingredients in a large bowl until well blended. Add warm potatoes, celery, red onion and sweet gherkins and mix gently. Let cool. (Cover and refrigerate at this point if making ahead.) Line a serving dish with romaine lettuce. Top with potato salad. Sprinkle with bacon and tomato halves. Serve, sit back and enjoy! ********** Layered Low-Fat Banana Pudding Shared with recipegoldmine.com by Treva 1/3 cup all-purpose flour Heat oven to 325 degrees F. Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla extract. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding. Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325 degrees F for 25 minutes or until golden. (NOTE: Banana Pudding may be a bit soupy when you first remove it from the oven. Let it cool at least 30 minutes before serving.) ********** Apricot Pork Chops Shared with recipegoldmine.com by Cara Cooking spray Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep warm. Add chopped onion to pan; saut� 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic, and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions, if desired. Serving: 1 pork chop with 1 tablespoon sauce. ********** Strawberry Topped Sour Cream Cake Shared with recipegoldmine.com by Cara Cake: Topping: Heat oven to 350 degrees F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg whites; continue beating until light and fluffy. Stir in sour cream and vanilla. Reduce speed to low; add flour, baking powder, salt and milk. Beat just until combined. Spread batter into greased and floured 8-inch square baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Meanwhile, combine strawberries and cornstarch in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture boils and thickens (4 to 5 minutes). Cool 15 minutes. Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate until chilled (at least 2 hours). Serve with whipped cream. ********* Parmesan Broiled Fish with Couscous Shared with recipegoldmine.com by Cara 2 cups shredded carrots Remove broiler pan with rack. Heat broiler. Put 1 2/3 cups water, carrots, peas, raisins, salt and pepper in a medium saucepan. Bring to a boil, stir in couscous, cover, remove from heat and let stand 5 minutes. Meanwhile place the fillets on broiler pan rack, tucking thin ends under. Mix cheese and mayonnaise, spread over fish and sprinkle with paprika (optional). Broil 6 minutes or until cooked through. Mango Paradise Muffins This time of year, the mangos look so luscious, especially since the local fruit is not on yet. With a little luck, you�ll find firm, ripe mangos without bruises at Now what to do with all those luscious mangoes? Mangos work well in muffins and quick breads where the moisture enhances the bread. The following recipe calls for diced mangos and coconut. The recipe also calls for a touch of allspice which complements the mango well. They are topped with a brown sugar streusel. These are great, moist muffins that bake into well-domed attractive treats you�ll want to share with your guests. Learn how to dice a mango. Mango Paradise Muffin Recipe 2 cups all-purpose flour 2 large eggs 3 tablespoons all-purpose flour Directions Heat the oven to 425 degrees. 1. In a medium bowl, mix the dry ingredients together including the coconut. 2. In another bowl, whisk two large eggs. Add the milk, melted butter, and brown sugar. Add the mangoes. 3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water. 4. For the streusel topping, mix together the three tablespoons flour, the three tablespoons brown sugar, and the cinnamon. Cut in the three tablespoons batter until crumbly. Spoon the topping over the batter in the muffin tins. 5. Bake for 15 to 18 minutes until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool. Recipe courtesy Dennis Weaver of The Prepared Pantry.
Cook's Tip! Egg Salad - Double up on whites and cut back on yolks for a healthier egg salad. Add finely chopped vegetables for color, flavor and crunch. Add chopped green olives or marinated artichokes for zest. Moisten with equal amounts mayonnaise and plain nonfat yogurt; mix in mustard or soy sauce for extra bite.
Shrimp Marinara with 3 Cheese Tortellini Posted by Chris in NM at recipegoldmine.com 2005/6/18 15:48 This is so good I can almost taste it now!!! 1/2 pound pre-cooked/raw medium to large shrimp Add garlic and green onions to oil is deep skillet and saut� till opaque. Mix sauce with the wine and tortellini and add to skillet. Simmer for 1/2 hour or till tortellini is close to done. Add shrimp to sauce and simmer till shrimp is opaque. Simmer for 20 minutes. Serve with Italian bread and steamed asparagus. ~~~~~~~~~~ 9 Grain Bread Machine Bread Posted by Diane McDonald at recipegoldmine.com 2005/6/15 20:31 1 pound loaf 7/8 cup water Put in according to your machines directions. Allow to cool before slicing. Joy writes~ A. All spring flowering plants need growth to build up the food supply underground for the long winter they have. For iris, use sharp, clean shears and cut the green blades straight across leaving about 8-10". Cut off any yellow or brown blades and discard. Keep these plants well watered throughout the summer and feed them at 1/4 strength garden fertilizer every two weeks. The longer they stay green, the more food will be stored. This will result in larger and greater amount of flowers next spring. Same general directions apply to daffodils, narcissus and tulips. Loosely tie the green stems, flowers and seed pods removed, with garden twine. Keep foliage green as long as possible but remove any poor leaves. Cutting off all foliage right after blossoming reduces your flower production the following year. A. Apply a high nitrogen fertilizer weekly according to the directions. This will green up the foliage but not interfere with the blooming. After 6 weeks, switch to a general 20-20-20 fertilizer so that flowering will continue throughout the season. The leaves of most daylilies are not known for a deep dark green color; more of a medium green color, but definitely not yellow. A good well-aged organic mulch surrounding the plants to a depth of 2" will keep the top roots moist during the heat of summer and supply good nourishment. ~~~~~~~~~~ �My biscuits tend to be tough and chewy instead of flaky like my mother�s. What am I doing wrong?� Let me make three suggestions for tender, flaky biscuits: 1. Use the right flour. Never use bread flour but use a soft, low protein flour. The proteins in wheat flour, when hydrated and worked, create the gluten strands that make our breads chewy. A pastry or cake flour has less protein. All-purpose flours have less protein than bread flours. 2. Don�t overwork the dough. Working the dough develops the gluten. Handle the dough as little as possible. 3. Keep your butter and dough as cold as possible. If you are using butter in your biscuits, the trick is to keep it a solid, not a liquid. If the butter gets warm and melts as you handle the dough, the texture of the product will be very much different. With little bits of butter imbedded in the dough, those bits will melt during baking, create steam, and make for flaky separations in the biscuit. 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. ~ Linda Elke's Market Cafe Praline Thumbprint Cookies Source: Elke Marsh, Elke's Market Cafe - dallasnews.com 1 cup butter, at room temperature Heat oven to 375 degrees F. Line a large baking sheet with parchment paper. Beat the butter until smooth, then slowly add the confectioners sugar, vanilla extract and flour. Beat on low speed until well-blended. Stir in the pecans and mix well. Shape the dough into 1-inch-diameter balls and place them on the baking sheet about 1 1/2 inches apart. Use your thumb to press down the center of each ball, to make a depression that will later be filled with Praline Sauce. Bake for 11 to 13 minutes, or until the edges of the cookies are very light brown. Do not over-bake. Remove from oven and place the baking sheet on a wire rack. Let the cookies cool on the parchment paper on the baking sheet. While the cookies are cooling, make the Praline Sauce. Working quickly, spoon a little of the Praline Sauce into the depression in each cookie. Let the cookies set for at least one hour before storing or eating. Makes 36 cookies. Praline Sauce: Combine 1/4 cup butter, 1/2 cup brown sugar, 1/4 cup evaporated milk and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture starts bubbling. Reduce the heat to low and cook for 5 minutes longer. Remove the pan from the heat and stir in 1 cup granulated sugar and 1/2 teaspoon vanilla extract. Per cookie: Cal 143 (54 % fat) Fat 9 g (4 g sat) Trace fiber Chol 17 mg Sodium 85 mg Carb 15 g Calcium 11 mg
Southern Fruit Tea Tea bags for 2 gallons tea Place tea bags in bowl or pitcher. Pour boiling water over tea bags. Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug. Refrigerate. Shake well before serving. Makes 2 gallons. No Bake Snickers Snack Bars 1 box Crispix cereal Melt butter with 2 snicker bars. Add marshmallows and stir to melt. Add cereal. Add remaining diced bars. Press into greased 9 x 13-inch pan. No Salt Substitute 5 teaspoons onion powder Mix all ingredients and store in a tightly covered container in a cool, dark place. Never store spices near the stove even if it is convenient as they will lose their flavor. Meyer Lemon Pudding Cakes Source: San Antonio Living 01/26/05 2 tablespoons butter, softened Butter 6 ramekins or souffl� cups with butter. In a mixing bowl, combine the butter and sugar until crumbly. Add the egg yolks, then the flour and mix to combine. Add the lemon zest, lemon juice, and then stir in the milk. Beat the egg white until soft peaks form. Gently whisk the egg white into the batter. Ladle the batter into the prepared cups. Place in a roasting pan. Add enough hot water to come halfway up the sides of the prepared cups. Bake at 350 degrees F for about 20-25 minutes or until set. Can be served warm, at room temperature or cold. Serves 4 to 6. Barbecue Chicken Bites 1 egg In a shallow bowl, whisk egg and milk. Place potato chips in another bowl. Dip chicken into egg mixture then roll in chips. Place in a single layer or a greased cookie sheet. Bake at 400 degrees F for 10 to 15 minutes or until juices run clear. Serve with barbecue sauce. Makes 4 servings. Beefy Mexican Casserole Mix in a Jar 1 (1.61 ounce) package regular or non-fat brown gravy mix Pour gravy mix into wide-mouth quart jar. In small bowl, stir together taco seasoning mix, celery flakes, bouillon granules and parsley flakes. Pour into jar to make second layer. Add pasta. Close with lid. Attach gift tag and decorate jar as desired. Tip for filling jar: Use a funnel to pour the dry ingredients into the bottom of the jar. Use the following instructions for the gift tag: Beefy Mexican Casserole: Cook and stir 1 pound ground beef in skillet until done; drain and set aside. Empty contents of jar into 13 x 9-inch baking pan that has been coated with cooking spray. Add 3 1/2 cups water; stir to combine. Stir in 1 cup chunky salsa, 1 (16 ounce) can Mexican corn (drained) and the cooked beef. Cover tightly with aluminum foil. Bake at 375 degrees F for 60 to 70 minutes or until pasta is tender. Remove foil; sprinkle 1 cup shredded Cheddar cheese over top. Cover loosely and let stand until cheese melts. Makes 8 servings. Boot Kickin' Cowboy Stew Source: Chris Green of Kitchen Classics cooking school, Phoenix 4 tablespoons vegetable oil In a large pot, heat oil over medium-high heat. In a sealable plastic bag, mix together flour, onion powder, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated. Brown meat in hot oil, in batches, about one minute per side. Remove meat, reduce heat to medium and add onions. Brown onions, about 3 minutes total, then remove from pot and set aside. Drain excess fat from pot. Add browned meat, bay leaf, chipotle pepper (if using), onion soup and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Add Liquid Smoke, potatoes, carrots, browned onions and celery; cook 30 minutes more. (For a thicker broth, 30 minutes before stew is done, slowly stir the flour-water mixture into stew.) Season finished stew with salt and pepper to taste. Makes 6 to 8 servings California Shrimp Curry on Avocado 12 ounces frozen shrimp Cook the shrimp. Melt the butter with curry powder and salt. Saute tomato and onion in the butter mixture. When soft, add lime or lemon juice, shrimp and sour cream. Remove from heat. Spoon into avocado halves and serve with rice and chutney. Serves 6 to 8. Published by Recipe Goldmine, LLC |
reasonable prices. Load up on them.