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June 27, 2005 |
Recipe Requests  9,023 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.
Would like a recipe for a casserole using chicken, rice and curry. My grandson loves it and he is visiting me for the summer. ~ Joetta ~~~~~~~~~~ I love the mushroom soup from the restaurant "Sweet Tomatoes." Does anyone have the recipe? I just happened upon your website this weekend. I just love it. Thanks in advance. ~ Janet ********** Need recipe for No Sugar Added Coconut Cake. Please reply to: (address deleted) ********** I would like to know if anyone has a recipe for sweet potato and banana casserole. I remember the bananas were sliced and soaked in orange juice. The potatoes were boiled and sliced into rounds before assembling, but that is all I can remember. Thanks. ~ Warm hugs, Emily ~~~~~~~~~~ Love your site/newsletter. I recommend it to everyone I know! I'm looking for recipes for dehydrating foods in an electric dehydrator, as well as recipes using dehydrated foods for light weight backpacking. Thanks a million! ~ Thelma ~~~~~~~~~~ HI, a few years ago I was in Charlotte, Michigan and ate at small downtown restaurant that served the very best sandwich I have ever eaten. It was called "Run Thru The Garden Sandwich." It was almost like a Supreme Pizza filling. Delicious!!!! Anyone know how to duplicate it? ~~~~~~~~~~ Years ago I had a recipe called "Martha Washington Candy." It was kind of like divinity except that it was shaped like balls and rolled in chopped nuts. If anyone out there has a copy of it, I would appreciate it if they would share it with me. Thanks. ~ Anna Davis
Shared Recipes, Crafts and Hints This is a reply to Fran about Harry Bears. There is one in Oklahoma City on NW Expressway and about MacArthur. The owner's name is Glenn. You might give them a call for the recipe. ~ Lesa ********** This is for Angela from Texas, I cut this recipe from the Phoenix Newspaper. It was from The Essential Mormon Cookbook." Sounds good, but I haven't tried it. ~ Augusta in Surprise, Arizona Utah's Famous Green Jell-O 1 cup water Bring water to a boil. Put Jell-O and sugar in a medium bowl; add boiling water, stirring until gelatin is dissolved. Add lemon juice, if desired. Stir in pineapple. Refrigerate until syrupy. Whip cream until stiff. Fold into Jell-O mixture. Place in a 9 x 13-inch pan. Refrigerate for several hours until firm. Makes 12 servings ( 236cal per serving). ----- I was curious about this green jello, too, so this is what I found out about it: Green Jell-O gelatin - topped with miniature marshmallows and mixed with grated carrots or cottage cheese and pineapple was one description and this was another: carrot curls in the jello and the blob of mayonnaise on top. ~ Lisa Trudeau ----- To Angela Edge in Sanduskey, Texas inquiring about Mormon Green Jello... I've lived in Utah almost all my life, roughly 40 years, so to familiarize you with what your friend was talking about... "Mormon" is the name many people use to refer to those who belong to the "Church Of Jesus Christ Of Latter-day Saints", whose headquarters are in Salt Lake City, Utah, and which church I belong to myself. Utah is the #1 consumer of Jello in the country or maybe even the world. When the 2002 Winter Olympics were held here, they even had Green Jello Olympic pins that you could buy, trade, and sell!! Bill Cosby even came out here to entertain the Utah House of Representatives in 2001, making Jell-O the State Snack. I've never seen an exact recipe for "Mormon Green Jello", but go to any neighborhood party, church party, etc. and you are bound to eat Jell-O. It's kind of the joke to eat green Jell-O with shredded carrots in it, but there are all sorts of wonderful Jell-O recipes. Ask anybody who has lived in Utah for awhile for a Jell-O recipe and they will most likely have many to choose from! Jennie R., Riverton, Utah ********** You need not purchase one of those items to remove the onion smell from your hands. For years I've known to soap-up my hands well and rub them on the chrome faucet right in the sink. The clean-up is simple and the onion odor is gone!! ~ Judy G. ********** For Susan, from Roberta Cherry Hard Shell Ice Cream Topping 16 ounces cherry chips Melt cherry chips and butter together. Cool. When ready to serve, pour over ice cream. ********** Stuff Shared with recipegoldmine.com by Treva We call this 'Stuff' in our family it is a fast and easy dessert. 1 large can crushed pineapple, very well drained (in fact if Mix all the above ingredients together...remember the jello does NOT get water. Work the frozen Cool Whip to get it to mix...the coldness of the Cool Whip helps set up the mixture. Continue to stir to get the Cool Whip to mix after you put in refrigerator. Put in refrigerator...can mix at least 30 minutes before you eat and it will be set up. For those of you who don't like cottage cheese...you cannot taste it in the mixture, but it adds the consistency it needs. ********** For Wanda from azlinda Orange Chicken with Red Chiles Source: Fiery Foods Web site This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf. Serves 2. Marinade: Sauce: For the Stir-fry: Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes. Combine all the sauce ingredients in a bowl, stir well, and set aside. Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving. Serves 2. Heat Scale: Medium ********** Firecracker Brownies Shared with recipegoldmine.com by Treva 3/4 cup (1 1/2 sticks) butter or margarine, melted Heat oven to 350 degrees F. Grease 8-inch square baking pan. Combine butter, sugar and vanilla extract in medium bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Spread batter evenly into prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies. ********** Citrus Chicken (grill or broil) Shared with recipegoldmine.com by Treva 4 medium skinless, boneless chicken breast halves (1 pound) Rinse chicken; pat dry. Sprinkle with salt and pepper. Place chicken in a plastic bag set in shallow dish. Marinade, combine lemon juice, lime juice, orange juice, oil, sugar and oregano in a small bowl. Place chicken in plastic, resealable bag. Pour over chicken; seal bag. Marinate in the refrigerator 4 to 24 hours, turning occasionally. Drain chicken, reserving marinade. Grill, chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink, turning once and brushing occasionally with marinade during first half of cooking. Or, broil, on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking. Discard any remaining marinade. Serve. ********** Snicker Salad Shared with recipegoldmine.com by Kay 3 medium apples, peeled and chopped Mix fruits together in bowl. Add chopped up candy bars. Stir in Cool Whip. Top with chopped pecans. NOTE: The candy bars are easier to chop if they are slightly chilled. ********** Roast Beef Baguette with Cheddar and Onion Shared with recipegoldmine.com by Cara 1 baguette Cut the Baguette into 4 portions. Slice each portion in half lengthwise. Spread the bottom sides with the mayonnaise and the top sides with the mustard. Arrange the roast beef on each mayonnaise spread side, then top with the Cheddar, tomato, and onion. Season with the salt and pepper, then put the sandwiches together. Cranberry Orange Scones Dried cranberries are so flavorful—we wanted to load this scone recipe with orange to balance the abundance of cranberries. So we used the zest from two You can use any quality dried cranberries in this recipe. We recommend that you try our super, cold-processed cranberries. Instead of being processed with a hot corn syrup bath, these are cold-processed and not partially juiced so that more of the pectin and juice remains with the berry for a brighter flavor and color. Learn more about these cold-processed cranberries here. 2 cups all-purpose flour For the glaze: Heat the oven to 425 degrees F. 1. In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the cranberries and zest. Baker’s note: Use very cold butter. The secret to flaky scones is to keep the butter a solid. If the dough gets warm enough to melt the butter before baking, you will have a very different consistency. The little pieces of butter create steamy pockets in the scones in the hot oven. 2. In a small bowl, mix the egg yolk, brown sugar, vanilla, and yogurt together. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until almost uniform. Baker’s note: Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough. 3. Pat the dough into a 3/4-inch thick circle. Cut into wedges or circles. Place the scones on a lightly-greased baking sheet. Baker’s note: Use a cookie cutter or a glass with the edges dipped in flour to cut shapes. Do not pat the edges down but leave the cuts as sharp as possible to allow the scones to rise in layers. Work the cut dough pieces as little as possible. The more you handle the dough, the more the gluten will be developed and the more likely the butter will melt. Either will cause tougher scones. 4. Bake for 10 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool. Serve warm. To make the glaze, stir in the orange juice to get a drizzling consistency. Add the zest and vanilla. Recipe courtesy of Dennis Weaver at The Prepared Pantry. This recipe appeared in “Bake it Better” published by The Prepared Pantry, June 24, 2005. Recipe courtesy Dennis Weaver of The Prepared Pantry.
Cook's Tip! Some packers plump their scallops with nitrates and water, which prevents them from getting a nicely caramelized crust when they're grilled. Buyers should ask for "dry-packed" scallops - or do the palm test. When you place a scallop on your palm, if it's a dry-packed, "natural" scallop, it will stick to your palm when you turn your hand upside down. Water-plumped ones are slick and will fall off.
Strawberry Freedom Delight Posted by Marla at recipegoldmine.com 2005/6/24 11:38 16-24 servings 3/4 cup butter or margarine melted Heat oven to 350 degrees F. Combine butter or margarine, sugar, crushed pretzels, tortilla chips and potato chips. Press into a 13 x 9-inch glass dessert dish. Bake 8 minutes. Let cool. Dissolve gelatin in boiling water. Add frozen berries. Cool until gelatin begins to set. Beat cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Pour strawberry gelatin mixture over cheese. Spread with whipped topping. ~~~~~~~~~~ You-Can-Eat-It Modeling Dough Posted by Olga at recipegoldmine.com 2005/6/24 10:30 Here is a modeling dough that your children sculpt “fantabulous” creations, then let them eat the arty creations once they’ve been admired! 1 1/4 cups powdered sugar Mix all ingredients well until dough reaches proper consistency for modeling. Let children sculpt and eat. Source: The Total Woman Cookbook Note from Linda: Make sure that children's hands are spotlessly clean before beginning their modeling project! ----- For more wonderful recipes, visit our forum at http://www.recipestogo.com/forum.pl June writes~ A. Elaeagnus angustifolia or Russian Olive is an excellent windbreak and wildlife tree. It is extremely tolerant of environmental factors. The best windbreak tree for high wind areas. It can be made into a hedge by planting 10' apart in the row. Russian olive is low in water requirements and displays a high tolerance for salt and alkali soils. Planting zones: 3-8. I would say the unusual spring weather has confused the tree and not to worry at all. Many times plants of all sorts react in an uncommon way if the air temperature warms then cools. It is by far better that the leaves had not broken out when the cold snap occurred as you would have had a serious problem on your hands. A. Snow-on-the-Mountain is the common name for Euphorbia marginata. This is a tender annual that grows into a 2-3' bush, but reseeds year after year in many areas. Its silvery solid green foliage produce clusters of tiny white flowers. An easy way to tell what you have is by breaking off a stem. Snow-on-the-mountain will have a milky sap, similar to milkweed. Wear gloves when you do this as the sap is a skin irritant. To regain the variegation, switch to a fertilizer high in the middle number of the three, Phosphorus. High in the first number, Nitrogen, leads to solid green foliage. Look for an acidic formula which will lower the soil pH. Propagate the variegated stems, plant amongst the desired plants and remove many solid green plants and discard. Also...Aegopodium podagraria 'variegatum' is the common name Bishop's-weed, a perennial that has a flower and stem similar to Queen Anne's Lace that grows above the plant. This plant is often misnamed snow-on-the mountain. Bishops weed has a variegated ivy shaped leaf with a pale green center and irregular white margin and grows up to 12" high, anywhere it wants to. It is a weed and invasive. Its removal requires getting every piece of root, best done by spade removing a clump onto a piece of plastic and handpicking until no more white root is seen. If you use a shovel or try to hand weed, roots break of and regrow. ~~~~~~~~~~
“Don’t I have to mix instant yeast in warm water to get the granules to dissolve?” Instant, quick rise, and rapid rise are different names for the same product. Instant yeast is formulated to hydrate easily and dissolve readily and does not have to be hydrated in warm water before using. We use instant yeast in all our bread mixes. Active dry is a different product that works slower and must be hydrated in warm water before using. Active yeast takes longer to rise. Some argue that the slower rise gives a better flavor to the bread. If you want a slower rise to that hand made bread, lower the water temperature ten to fifteen degrees. Always use the yeast called for and the water temperature designated when using your bread machine. 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 Stone's Creek Restaurant Mile High Lemon Chiffon Pie Source: Stone's Creek Restaurant, Marshalltown, Iowa This pie towers nine inches at its peak. Its nickname is the "Lap-Lander" because so many dump it over. Gourmet magazine named it one of the top ten pies in the nation in its August 2001 issue. Over the years, the restaurant also has been featured in National Geographic and the Saturday Evening Post. Five generations of Stones have served up lemon pie and other specialties to generations of Iowans. Baked pie shell Cook egg yolks, 1 cup sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistency of thick custard. Soak gelatine in cold water until dissolved. Add to hot custard and let cool. Beat the egg whites stiff, but not dry. Beat in 1 cup sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put into baked pie shell and chill three hours. Serve with whipped cream.
U.S. Navy Swiss Chicken Cutlets From the U.S. Navy during Fleet Week 2004 2 thin slices reduced fat Swiss cheese (2 ounces) Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jellyroll style. Tie securely with string. On wax paper, combine flour and paper. Mix well. Add cutlets; toss gently to coat. In large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently until golden, about 3 minutes. Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to medium low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 minutes. Remove from heat, remove string and serve. Sand Castle Yogurt Parfaits Source: Nebraska Dairy Council 1 carton yogurt Crumble two cookies in the bottom of a wide parfait glass or cup. Spoon about half of the yogurt over the crumbs. Layer the cake sprinkles over the yogurt. Hide some gummies. Top with remaining yogurt, crumble the remaining two cookies and put the remaining gummies on top. Sprinkle with colored sprinkles, if desired Shrimp Salad 2 cups cooked, chopped shrimp Place shrimp and eggs into a bowl. Add pickles, salt, and pepper to taste. Add enough mayonnaise to hold salad together. Serve with lettuce and fresh tomatoes. Taco Crackers 3 (10 ounce) packages oyster crackers Place crackers in a large roasting pan. Drizzle with oil. Combine seasoning, sprinkle over crackers and toss to coat. Bake at 350 degrees for 15 to 20 minutes or until golden brown, stirring once. Frozen Banana Cappuccino Source: Chicago Jewish News This recipe is either dairy or pareve. 2 ounces cold hazelnut blend coffee, brewed Place all the ingredients in a blender and process until smooth. Serves 2. Note: Pareve signifies that the food does not contain milk products or any milk derivatives. Sweet Lemon Spareribs 6 pounds pork spareribs, cut into serving pieces In 4-quart Dutch oven, place pork. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove pork to 13 x 9-inch glass baking dish. In a small bowl, mix lemonade concentrate and barbecue sauce. Pour sauce mixture over pork; turn pork to coat. Coat and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade (and heat to boiling). Cover and grill pork, meaty sides up, over medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Makes 6 servings. Source: Betty Crocker Grilling Made Easy Creamy Blue Cheese Cole Slaw 1/2 cup light mayonnaise In a small bowl, make a dressing by mixing together the mayonnaise, sour cream, vinegar, water, sugar, blue cheese and black pepper. Whisk well. Place the cabbage in a medium serving bowl and add the dressing, tossing to coat well. Serve immediately or refrigerate for up to 24 hours before serving. Serves 6. Approximate Values Per Serving: 137 calories (65 percent from fat), 10 g fat (3 g saturated), 16 mg cholesterol, 3 g protein, 9 g carbohydrates, 1 g dietary fiber, 286 mg sodium Fluffy Marshmallow-Mint Dessert 1 (16 ounce) package cream-filled chocolate sandwich Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13 x 9 x 2 inch baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before serving. Yield: 18-20 servings. Strawberry Sour Cream Bread 1 cup sour cream Heat oven to 350 degrees F. Spray two 9 x 5 x 3-inch loaf pans with Pam. Fold sour cream into jam. Cream butter and sugar; add eggs and extracts and beat well. Combine dry ingredients. Add jam mixture to dry ingredients. Pour into prepared baking pans, and bake for 40-45 minutes or until bread tests done. Cool in pans for 10 minutes, then remove from pans. Hot Tamale Meat Balls 4 cups tomato juice, divided In a bowl, combine 1/3 cup tomato juice, 1 tablespoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt, garlic and cayenne. Add the cornmeal, beef and sausage; mix well. Shape into 1 1/4-inch meatballs. In a Dutch oven, combine remaining tomato juice, cumin, chili powder and salt. Bring to a boil, add meatballs. Cover and simmer for 45 minutes or until meat is no longer pink. Published by Recipe Goldmine, LLC |
oranges, orange-flavored yogurt, and the juice to make an orange glaze. These are not boring scones.