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July 11, 2005 |
Recipe Requests  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. Beginning July 15, we will publish the newsletter every Friday.
Can someone help me with melting and using chocolate for dipping? Are there any additives to help thin it out for dipping? PLEASE help! ~ Neal ~~~~~~~~~~ I remember eating the rolls in the cafeteria at school. Does anyone have the recipe? ~ dottie ********** Hi there! I love this newsletter! I was hoping someone out there might be able to help me find a recipe to duplicate the Neapolitan Coconut candies by Brach’s. The stores around here used to carry them in the bulk pick-a-mix bins, but I’m no longer able to find a store that carries this candy. It’s always been a favorite of mine, and I would really love to find a recipe that would be the same or similar. Thanks so much for any help that anyone can offer. ~ Mary Andreasen ********** I would like to find a recipe for the dressing that goes on a spicy Asian cabbage salad that has snow peas, green pepper, cabbage, mandarin oranges, celery, diced chicken and peanuts in it. Hope someone out there has this. It’s very good. ~ Shirley ~~~~~~~~~~ Regarding Stone's Creek Restaurant Mile High Lemon Chiffon Pie... ~~~~~~~~~~ I would love the recipe for cole slaw from Baby Back Ribs in Northbrook Il...It has a sweet, garlicky taste that I miss since we moved away...Any help would be greatly appreciated. Thanks ~ S. Simon ~~~~~~~~~~ I would like the recipe for Harry Bears fried peaches and the sauce. Thanks, Abbie ~~~~~~~~~~ I've heard about computer programs that help manage recipes. Has anyone found one that works really well? I'd like it to organize recipes, recipe pictures and recipe shopping lists. Thanks. ~ Kate
Shared Recipes, Crafts and Hints Here is the web site for the Official Navy Recipes. http://usmilitary.about.com/gi/dynamic/offsite.htm?zi=1/XJ&sdn=usmilitary&zu=http%3A%2F%2Fwww.nll.navsup.navy.mil%2Frecipe%2Fdefault.cfm ~ Carol - Orland Park IL Note from Linda: I searched chicken noodle and found four recipes! ********** This is for Anna Davis who was looking for a recipe for Martha Washington Candy, I found a recipe at Southern U.S. Cuisine web site . Here is the link: http://southernfood.about.com/od/candyrecipes/r/bl31220d.htm I hope this is what she is looking for. Tammy in Yucaipa ********** Hi, thanks for your recipes. I live in a Third World Country, so we don't get quite a few things... But we have great fun making them. I will give you a method of making your own sun-dried tomatoes which we actually use in a wonderful home made Focaccia Bread. Sun-Dried Tomatoes Just get as many tomatoes as you want and skin and deseed them. Then slice them in rondels about one fourth of an inch. Then put them on the back of a baking tray and place them in the oven with just the pilot light on. They will dry out in about 3 days and then you can pack them in extra virgin olive oil till needed. The oil from this immersion is really very tasty too. Enjoy, Judy Curran, Baguio City, Philippines. Far East Asia ********** for Emily from CookinWithJP Sweet Potato and Banana Casserole 6 medium sweet potatoes (about 2 1/2 pounds) In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30 to 40 minutes or until tender; drain. Peel potatoes; mash with an electric mixer at low speed. Beat in mashed banana, butter or margarine, lemon peel, and salt. Beat until fluffy; add egg yolks and beat well. Beat egg whites until stiff peaks form; fold into sweet potato mixture. Spoon sweet potato mixture into a buttered 1 1/2-quart casserole. Cover and bake at 350 degrees F for 20 minutes; uncover and bake 20 to 25 minutes longer. Serves 8. ********** Thelma requested some recipes for the dehydrator. Here is a good jerky recipe made from ground beef or venison. I use a jerky gun that you can purchase at department store. You could probably roll the meat out and cut into strips and lay on the dehydrator trays. ********** Hamburger Jerky Shared by Dorothy Bayes with recipegoldmine.com 5 pounds lean hamburger Combine dry ingredients in a bowl, mix well. Add hamburger, mix well. Add water and liquid smoke, mixing well. Use a jerky gun to make the sticks and place in dehydrator until dried. Source: Morton's Salt NOTES : If you like spicy jerky, add a little more cayenne pepper. ********** for Anna Davis from Dorothy Bayes Martha Washington's Candy 1 cup butter Line 2 cookie sheets with wax paper. Set aside. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans and vanilla extract; mix well, using a sturdy large spoon. Chill until firm enough to handle. Form into small balls and place on prepared cookie sheets . Chill until very firm. Melt paraffin in top of double boiler over simmering water. Add chocolate chips and stir until melted. Using a toothpick or candy dipper, dip balls into melted chocolate and place back on wax paper. Let cool until set. Store in airtight container. Makes 8 dozen ********** Here you go! I hope this is the one you want. sammy Mom's Martha Washington Candy 1/2 pound pure butter Cream butter until smooth. Add sugars and milk, small amounts at a time, mixing well after each addition until you have used all the milk and sugars. Pour in the nuts or coconut and vanilla extract and mix well. Drop small amount from spoon onto tray. Let set in refrigerator until firm. Dip each in chocolate and melted wax in top of double broiler. A toothpick is good to use for dipping. Lay on wax paper. Note: You can replace the chocolate chips and paraffin with just chocolate bark. ********** for Anna Davis from dleis I found two in my old recipe box, but neither ask for nuts. Martha Washington Candy I 1 (16 ounce) box powdered sugar Cream sugar and butter together well. Add cream and work again. Add vanilla and shape into round or oblong pierces as filling. For chocolate, use one cake of chocolate (preferably Hershey's milk chocolate) and small piece of paraffin about 1 1/2-inch square. Melt together in a small pan on low heat while preparing filling. When chocolate is thoroughly melted, dip each piece of rolled filling in chocolate using two forks for dipping and drain on wax paper. Martha Washington Candy II 2 boxes powdered sugar Mix and roll into balls. Melt 1 package semisweet chocolate and about 1/4 cake of paraffin shaved in double boiler. Stick toothpick on top of candy and dip. ********** Anna, I hope this is the recipe you are looking for: ~ Richard Green Martha Washington Balls 1 stick (1/2 cup) butter, melted Mix all ingredients except chips and paraffin. Roll in small balls. Cherries may be put in center. Let balls stand 30 minutes before coating. Melt paraffin in double boiler. Add chips; stir to blend. Using toothpick, dip balls into chocolate and set on wax paper. ********** for Joetta from CookinWithJP Mughlai Chicken Curry Serves: 4 8 medium size pieces (about 800 grams) chicken To be ground: Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/butter/oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator. Heat the clarified butter (ghee)/butter/oil in a heavy bottom pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saut� on medium level for about 3 minutes) or till the onions are light brown in color. Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked. Garnish with finely chopped fresh coriander leaves. Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti. TIP: The cashew nut pieces can be replaced by the same measure of chickpea flour to thicken the gravy. Cumin Rice Serves: 4 2 cups uncooked long grain rice (called Basmati rice in India) Heat butter/ghee (clarified butter) on medium level in a large heavy-bottom vessel for about 2 minutes. Add the cumin seeds and fry for 2 minutes till the seeds sputter. Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates. ********** Per an earlier request -- I believe from "Claire" - from Amy Pumpkin Kibbeh 2 cups mashed pumpkin or squash Heat the oven to 375 degrees F. Place the pumpkin, bulgur, salt, pepper, coriander, allspice, cumin, cayenne, onion, garlic, and flour in a food processor until thoroughly blended. (Alternatively, in a large bowl mix all these ingredients by hand.) Taste for seasoning and add more salt or spices as required. If the mixture seems to moist, add a little bit more flour and mix it in. Grease an 8-inch square pan with olive oil. Pour the mixture into it, smooth the surface and pour a tablespoon of olive oil over the top. Bake for 20 to 25 minutes or until the surface looks dry. (The inside will be moist.) Alternatively you can form the mixture into 2-inch patties and fry them in olive oil. NOTE: This makes a great main dish for those of us who do not eat meat. I also do not add olive oil to mine, so that it stays into the guidelines of eating fat free. Originally from: Edward Bornstein (edb@shore.net) - Submitted by Amy M. Jones-Baskaran, Arlington ********** Gilly's Baked Beans Shared by Cara with recipegoldmine.com 1 (16 ounce) can spicy chili beans Brown bacon, remove from heat and reserve 1/3 cup grease; put bacon on side. In 1/3 cup grease, saut� onions and garlic until onions are translucent. Add bacon and all remaining ingredients. Put into a 3-quart casserole. Bake at 350 degrees F for 1 1/2 hours or on the stove top for 1 hour or in the crockpot on LOW for 3 hours with lid off. ********** Butter Pecan Cream Cheese Bars Shared by Richard Pioro with recipegoldmine.com Base: Filling: Glaze: Heat oven to 350 degrees F. In large bowl blend 2 cups flour, brown sugar and butter until crumbly. Stir in pecans. Press crumb mixture into 13 x 9-inch pan. Bake at 350 degrees F for 15 - 20 minutes or until light golden brown. In small bowl, beat cream cheese, brown sugar and vanilla extract. Blend in 2 tablespoons flour and eggs. Pour filling over baked crust. Sprinkle butterscotch chips on top of filling. Bake at 350 degrees F for 15 - 20 minutes or until firm to touch. Drizzle with melted chocolate. Makes 32 bars. ********** Amaretto Cake Shared by Richard Pioro with recipegoldmine.com Cake: Glaze: Heat oven to 325 degrees F. Grease and flour 12-inch Bundt or tube pan. Sprinkle almonds over bottom of pan. Combine cake mix, pudding, eggs, oil, water and liqueur. Beat 4 minutes on high speed until light and fluffy. Pour into pan and bake 1 hour. Cool slightly and remove from pan. Prick top of cake with skewer and spoon glaze over warm cake. Glaze: Place butter, sugar and water in saucepan. Bring to boil. Boil 5 minutes, stirring constantly. Remove from heat, stir in liqueur. Pour over warm cake. ********** I don't know where this recipe came from or what the actual name of it is, but it is very good. Salad Shared by Suzz with recipegoldmine.com Torn red and green leaf lettuce Dressing: Combine sugar, garlic powder, Worcestershire sauce and vinegar; mix well. Add Mazola oil. ********** This is for Angela in Texas and Augusta in Arizona - from Jean, in Ohio Here is another way to prepare green Jello. Green Jello Add: 1/3 cup sliced stuffed green olives to the rest of Augusta's recipe in the June 27th newsletter. My mother made this for Sunday dinners! ********** Savannah Chocolate Cake with Hot Fudge Sauce Shared by Treva with recipegoldmine.com Chocolate Cake: Hot Fudge Sauce: Heat oven to 350 degrees F. To make the cake, cream the brown sugar with the shortening in an electric mixer. Add the buttermilk and vanilla extract then the melted chocolate. With the mixer running, add eggs, 1 at a time. Sift the flour with the baking soda, and salt. Add the dry ingredients to the sugar mixture and beat for 2 minutes. Grease and flour a 13 x 9 x 2-inch rectangular cake pan. Pour the batter into the prepared cake pan and bake until the cake is springy and a wooden pick can be inserted and removed cleanly, about 40 minutes. Allow the cake to cool for 10 minutes then turn it out onto a rack to finish cooling. To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla extract. Serve slices of cake topped with warm fudge sauce. ********** Cherokee Chicken 1/4 cup vegetable oil Heat oil and butter in a 12-inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 tablespoons fat. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. NOTE: Cranberries are a substitute for wild berries which were originally used in this recipe. This is one of the most fun kitchen projects that we have found. It’s both artsy-crafty and baking. It’s not just a kid’s project—though Johnny will love it. Painted cookies are also a fun craft for older kids and adults. We have seen pictures of painted cookies that are truly beautiful. Carefully painted cookies make wonderful decorations for Christmas or holidays. And since they are painted with edible paint, you can eat those creations that you don't keep. There are two ways to paint cookies—before and after they are baked. We would like to acquaint you with both methods. We usually think of painting cookies as a kid’s activity—and it is. Kids can spend hours making cookies into shapes and painting them. It addresses two passions—cookies and creativity. Allow kids imagination to run both in the shapes they make and the colors they paint. Painting Cookies before They are Baked Raw cookie dough can be painted because it is fairly dense and the paint stays on the surface rather than soaking in. We have tried both egg yolk based The same paints were used to paint the lighter-colored cookie on the right. This is a sugar cookie made with our
American Classic Sugar Cookie Kit: Notice that the sugar cookie did not expand as much as the peanut The flowers in the above picture were created by molding bits of dough as you would clay. Kids will have a great time molding animal shapes and characters. Help them press the shapes to a uniform thickness so that the cookies will bake uniformly. The seams formed by pressing the bits of dough together act as lines to guide your child in his or her painting. Edible paint can also be made with cornstarch. The red heart to the right was made with a simple cornstarch-based paint. The cornstarch does not cover as well nor create the skin that egg yolks do but the colors are true
and the paint seems to expand with the cookies a little better. Cookie dough can be used as a canvas and kids can paint scenes or designs with egg yolk based paint. The rectangular cookies to the right are chocolate shortbread cookies painted with egg-yolk based paints. We tried a shortbread recipe because shortbread is dense and expands very little. Interestingly, the paint left an embossed effect on the surface of the cookies. Painting Baked Cookies Once the cookie is baked, the surface has risen and is much more porous. To paint baked cookies, the porous surface is covered with a hard shelled To the right, are sugar cookies that are frosted and then painted with food colors. We used an American Classic Sugar Cookie Kit: to produce both the cookies and the frosting but you can use your own recipe. The cookies come in both chocolate and vanilla and the royal icing mixes contain meringue powder. We also carry meringue powder for icings: if you care to do your own. Whether painting on unbaked cookies or frosted cookies, simple water color brushes work well. They are inexpensive, you can buy them in different widths, and they clean up with hot water. Here you will find the recipes that you need to paint your cookies. We hope that you and your kids have a wonderful time. Easy Meringue FrostingMeringue powder is made with powdered egg whites (plus starches and flavors). Reconstituted egg whites dry hard leaving a shell on the frosting. You can purchase meringue powder at baking supply stores, on the internet, or at The Prepared Pantry. (Click here for meringue powder:.) 3 tablespoons meringue powder for icing Stir the meringue powder and water together until smooth. Add enough of the powdered sugar to obtain the desired consistency for spreading. Completely cover any leftovers. Egg Yolk Based Paint (for decorating unbaked cookies)2 large egg yolks Stir the yolks and water together until smooth. Add the food coloring. Clean up with water. Cornstarch Based Paint (for decorating unbaked cookies)3 tablespoons cornstarch Stir enough water into the cornstarch to make a slurry. Add the food coloring. Painted Peanut Butter Cookie RecipeThis peanut butter cookie recipe was developed specifically for painted cookies. Because it has a dense dough, it works well to paint cookies before they are baked and leaves a smooth surface if you choose to paint your cookies after baking. Because of the peanut butter in the recipe, the cookie is a bit fragile and will not withstand rough handling. 3 cups all-purpose flour Heat the oven to 350 degrees
Recipe courtesy of Dennis Weaver at The Prepared Pantry. This recipe appeared in “Bake it Better” published by The Prepared Pantry, June 24, 2005.
Yummy Peaches 1/3 cup buttermilk baking mix Mix together baking mix, oats, brown sugar and cinnamon in greased crockpot. Stir in peaches and peach juice. Cook on low for at least 5 hours. (If you like a drier cobbler, remove lid for last 15 to 30 minutes of cooking. Serve with frozen yogurt or ice cream. Makes 8 servings.
Cook's Tip! Place a wooden spoon across the top of the pot when boiling water. It separates the steam and keeps it from boiling over.
New Way Shepherd's Pie Posted by Mava Kubicek at recipestogo.com 2005/7/9 07:25 2 pounds ground beef Heat oven to 350 degrees F. Brown ground beef well and drain. Return it to pan and add onion and garlic. Cook until the onion is translucent. Add soup and enchilada sauce. Add salt and pepper to taste. Mix well. Pour into 9 x 13-inch baking dish, sprayed with cooking spray. Spread Tater Tots evenly over top. Bake in preheated oven for 35 minutes, uncovered. Sprinkle top with cheese and return to oven for another 15 minutes. Serve hot with a dollop of sour cream, a side salad, and some mixed vegetables. (My DH LOVES this recipe and requests it often.) ~~~~~~~~~~ Ooie-Gooies Posted by Marissa at aaa-recipes.com 2005/6/30 22:45 1 box German chocolate cake mix Melt caramels with 1/3 cup evaporated milk (1/2 can). Mix together cake mix, margarine, 1/3 cup evaporated milk and nuts. Press 1/2 of cake mixture into 9 x 13-inch pan. Bake at 350 degrees F for 6 minutes. Sprinkle chocolate chips over crust. Pour on caramel mixture. Dab remaining dough over caramel layer. Bake at 350 degrees F for 15 - 20 minutes. When cooled, cut into squares. ----- For more wonderful recipes, visit our forum at http://www.recipestogo.com/forum.pl Jen writes~ A. Cut back to short stumps about 6" long. Dig out and quickly move to the new site. Water well with water in which you have dissolved some Miracle-Gro. Transplanting is best carried out in the early spring just before new growth emerges. I would suggest pruning them after they go dormant in the fall or early next spring before new growth begins. The raspberry cane is a biennial one, in that it fruits on the second year's growth and dies down. So, the canes that bore this past summer should be cut out as they are dead and you do not want them to become vectors for transmitting diseases or insects to the new fruit bearing canes. Simply cut the old ones down to the ground and haul out. It is best to do this right after the canes are finished bearing or in either the fall or early the following spring. The best time to transplant is in the early spring when they are still dormant. Select only the healthiest crowns and reset them at the proper depth. Fertilize with 5-10-5 or something similar as the leaves open and again right after harvest. A. There are several insects and diseases that may infest the plant, but there are no pesticides currently available for use on basil. Since the herb is grown for consumption, it is unwise to use any chemical on it. Plants should therefore be monitored continually for the presence of insects and diseases. Your County Extension office should be contacted for information on the identification of insects and diseases and for recommended controls. Serious leaf damage is most likely the handiwork of Japanese Beetles. Hand pick and drown any beetles you find in a bucket of soapy water. More serious beetle problems can be controlled organically with a bio-lure (used with a commercial trap, or in a yellow bucket of soapy water which is changed regularly). Keep away from sitting water or hidden, cool spots where slugs and snails may live [under saucers or rocks] as these predators can do severe damage to basil foliage. ~~~~~~~~~~
What is white rye flour and why is it so suddenly popular?” White rye flour is to dark rye flour as white wheat flour is whole wheat flour. That is, white rye has been sifted twice to remove the bran and germ. It is light colored, not quite white, with a cream-gray cast. It does not have the protein that wheat has to form the long strands of gluten that give bread its structure. Because of that, most formulas call for only 25% to 40% of the flour to be rye. The remaining flour is a hard wheat flour that is high in protein to give the bread structure. White rye is very popular in artisan breads. We love both the flavor and the handling characteristics of white rye. White rye has a special taste but it is very mild, almost sourdough-like. (The distinctive taste that we associate with rye breads is that of the caraway seeds. If you leave the caraway seeds out, rye bread can be very mild.) We now sell a white rye blend of flours on our website--a blend of white rye and high protein bread flours with conditioners and extra gluten added. 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 them out Free Baking Library here. ~ Linda Phillip's of Baltimore Shrimp Salad Source: Chef Brendan McGovern, Phillip's of Baltimore 1 1/2 pounds raw shrimp Heat pan to medium heat. Add shrimp and cook until just pink. Do not overcook shrimp. Remove Shrimp from heat and rinse with cold water to stop from cooking. Mix together remaining ingredients in separate container: fold in shrimp. Place on top of favorite greens or your favorite bread for a sandwich.
Lemon Ice in Lemon Cups 6 large lemons With sharp knife, cut off 1/2 of each lemon from one end. Grate peel from top 1/3 pieces. Squeeze juice from all pieces of lemon to make approximately 3/4 cup. Discard tops. Remove all crushed pulp and membrane from lemon cups. Cut a thin slice off bottom of each so they can stand. Place in plastic bag. Refrigerate. In 1-quart saucepan over low heat, cook gelatine, sugar and water, stirring constantly until gelatine is dissolved. Remove pan from heat. Stir in lemon juice and grated peel. Pour mixture into 9-inch square baking pan; cover with foil. Freeze about 3 hours until partially frozen. Spoon into chilled bowl. With mixer at medium speed, beat until smooth, but still frozen. Return mixture to baking pan; cover. Freeze about 2 hours until partially frozen. Spoon into chilled bowl and beat again. Freeze until firm. Let ice stand for 10 minutes. Scoop into lemon cups. Garnish with mint sprigs. Rhubarb Grilled Chicken Makes 8 servings. 2 cups diced rhubarb Combine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside. Skin and lightly pound the chicken breasts. Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze. Coconut Praline Toast 3 servings 2 tablespoons butter Melt butter in a small saucepan. Remove from heat and add sugar, half-and-half, vanilla extract and coconut. Mix well. Heat oven to 425 degrees F. Toast bread on one side. Spread coconut mixture on untoasted side. Broil until topping is lightly browned - about 3 minutes. Watermelon Coconut Margarita Source: Chef Harry Schwartz for the National Watermelon Promotion Board - used with permission 2 cups seeded watermelon chunks Place all ingredients in a blender and blend until smooth. Pour into a sugar-rimmed glass. Serves 1. Carrot Cake Cookies 1 stick (1/2 cup) butter or margarine Icing: In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until well blended. Stir in carrots and raisins. Drop by rounded tablespoonsful 2 inches apart on ungreased baking sheets. Bake in preheated 325 degree F oven for 10-12 minutes. Cool for 5 minutes before icing. White Gazpacho Soup 2 medium cucumbers Peel cucumbers; mince in food processor. Add garlic, sour cream, 1/2 cup yogurt, salt, and pepper; blend. Adjust consistency by adding stock if too thick or more yogurt if too thin. Add Tabasco, and adjust seasoning to taste. Place in covered container and chill overnight. To serve, garnish with tomatoes, scallions, parsley and almonds. Ranch Tuna Macaroni Salad 2 (6 ounce) cans tuna Cook the macaroni according to directions on package. Add remaining ingredients and mix thoroughly. Chill before serving. Stuffed Bell Peppers 3 bell peppers, any color, or a combination of colors Heat oven to 400 degrees F. Cut bell peppers in half lengthwise through stems; discard seeds. Place pepper halves, cut side up, in 2-quart shallow baking dish; set aside. Brown meat in a large skillet, breaking up as it cooks. Drain. Stir in spaghetti sauce, 2/3 cup French-fried onions, cayenne pepper sauce and rice. Spoon evenly into the pepper halves. Cover; bake 35 minutes or until peppers are tender. Uncover; sprinkle peppers with cheese and remaining 2/3 cup onions. Bake 1 minute or until onions are golden. Published by Recipe Goldmine, LLC |
paints and cornstarch based paints. The egg yolk based paints are dense and opaque and create a colored “skin” on the cookie. When the cookie expands in the oven, the colored skin does not expand with the cookie and therefore does not leave complete coverage. Because of the pigment in the yolks, the colors are yellow tinted. Use egg yolk based paints and paint cookies before they are baked when the yellow tint from the yolk is acceptable and when the edges of the cookie do not have to be covered. The antique looking flower on the left in the accompanying picture was painted on a peanut butter cookie with egg yolk based paints. You can check out the recipe for the peanut butter cookies later in this article.
butter cookie and therefore has more coverage.
frosting, usually a frosting with meringue powder added to create a smooth, firm surface. On the frosted surface, bright colors and crisp lines are painted using undiluted food coloring. Just dip the tip of the paint brush right in the food coloring bottle.