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July 22, 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. To PRINT only one recipe, f you are using Internet Explorer, highlight the section you want by clicking and dragging the mouse over the recipe you need. Then from the File menu, select Print, then select Print Selection. A new Print Recipe button has been added to all recipes at recipegoldmine.com and recipestogo.com
Hi, I am a 55 year old male, and am just now starting to learn to cook! I became interested in cooking, because the prepared and available food of today seems so inferior to what I experienced years ago. There are a couple of recipes I would love to find to practice on for foods I enjoyed as a kid in Trenton N.J. If anyone knows what I am referring to and can help me find these "goodies," I will forever be grateful. The first recipe is for "Snowflake Rolls" that were made by several bakeries years ago. The other recipe I am searching for is a "Double Layer Sour Cream Cinnamon Crumb Coffeecake." I have lived in South Florida for 16 years now, and find the bread and baked goods to be particularly unsatisfying and chemical- or synthetic-tasting. Part of that problem may be that the ONLY bakeries we have down here are those that are part of, and located within, the large chain food stores. These enterprises may put dough into an oven, and take out a modified version but, they certainly do not fulfill my definition of a "Bakery." Thank you very much ~ Glenn ~~~~~~~~~~ I have a lot of sassafras trees in my yard. Is there a way to make my own fil� powder? ~ Carole ~~~~~~~~~~ I am looking for recipes from a great steakhouse called Texas Roadhouse. It is a fabulous place to eat, and they have the best hot dinner rolls and mashed potatoes. Would anybody have these recipes? ~ Brenda Jo ~~~~~~~~~~ Does anyone have a recipe for Famous Dave's cornbread? I've tried one I found on the internet that used cornmeal and cake mix, but it tasted too much like yellow cake and was too course and not moist enough. I have another that uses Jiffy mixes, but Jiffy cake mixes are not available in our area, just cornbread mix. Any help would be appreciated. We love that cornbread. ~ Illinois subscriber ~~~~~~~~~~ Hi, Can someone please give me a no fail recipe for a fruitcake that uses only cherries and pineapples....No citrus. I just love this site. I am learning so much...never too old to do that, are we? Thanks in advance. Have a Great Day! ~ Beckie36 ~~~~~~~~~~ Dear Flora, my heart aches for you and your little grandson. I have this very same problem, except that my daughter has not threatened to withhold my beloved grandson from me. I have often thought of what I'd do were she to tell me this. My conclusion is as follows. I'd stop immediately and I'd tell her that I was stopping. The important thing is for you to have contact with this child. He'll learn more from your life, how you speak, how you treat people, how you react to things that happen while he is with you. Keep him as close to you as possible. Never speak to him about what his mother has said or what she thinks or does not think or believe in. There will be time for that when he is older, old enough to understand. In the meantime you show him by example what a good Christian is all about. When he is of an age where he could be told, even if you are not here to share that with him, he'll think back and remember all he learned at your knee ~ because he'll carry those memories deep in his heart of his Grandma and what a wonderful Christian woman she was. Then he will strive to be just like his Grandma. Keep the faith!! ~ Judy G., Ohio ~~~~~~~~~~ This summer I have learned to really enjoy Bob Evan's Strawberry Iced Tea. I'm almost certain that the iced tea is your regular iced tea. The real question is what do they put in for the strawberry flavoring? Some sort of a syrup ~ but what kind? They also have a raspberry iced tea which would be made the same, except for the flavoring. My thanks in advance. ~ Judy Gerber, Ohio
Shared Recipes, Crafts and Hints This is a corned beef and cabbage recipe using canned corned beef for Fay from Cooks.com. Hope this is what you are looking for. Best regards, ~ Lee in Malmesbury, England Cabbage with Corned Beef Hash 2 tablespoons butter or salad oil Prepare sauce. Melt 2 tablespoons butter in saucepan, stir in flour and cook briefly. Add salt, pepper, mustard and milk. Cook, stirring, until sauce is thickened and smooth. Stir in lemon juice. Keep warm. Saute corned beef hash in skillet until crispy. Meanwhile, cook cabbage in 1/4 cup butter and water until tender crisp. Place cabbage in serving dish, mound hash in the middle, and cover with sauce. ********** This is for Fay. In answer to your Cabbage and Corned Beef, We make it all the time. You just cook cut-up cabbage and a can of corned beef broken up. We put in cut up potatoes, salt and pepper to taste and cook until done or as long as you like it cooked, then we serve vinegar on the side. Dot ********** This is in answer to Patti looking for the Very Best Carrot Cake. I always get rave reviews with this cake. It is just wonderful and easy to make. It is so moist and flavorful. Hope this helps. ~ Jan My Favorite Carrot Cake 1 1/2 cups vegetable oil Grease bottom and sides of 9 x 13-inch cake pan, sprinkle with sugar. Beat first 3 ingredients with mixer at medium speed until well blended Combine flour, and next 5 ingredients and add to oil mixture, beating at low speed until well blended. Stir in carrots, pineapple and nuts. Pour into prepared pans. Bake at 350 degrees F for 40 minutes or until wooden pick inserted in center comes out clean. Cool completely before icing. Cream Cheese Frosting: Beat butter and cheese until well blended, gradually add sugar and extracts, beating well. Yields 4 cups. ********** from Dorothy in OH Patti requested a recipe for carrot cake: Carrot Cake Serving size: 16 1 box yellow cake mix Combine all ingredients, beat on low speed until moistened. Beat at medium speed for 2 minutes. Pour batter into greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes. Cool in pan and frost with cream cheese icing and garnish with chopped nuts. Serving Ideas : Frost with Cream Cheese Frosting. ********** Someone had asked for a really good carrot cake recipe. Here is one that I think is wonderful. ~ Pat Miller Carrot Cake Cake: Buttermilk Glaze: Cream Cheese Frosting: Cake: Combine first 5 ingredients and beat well. Combine flour, soda, salt, and cinnamon. Add to sugar mixture, stirring well. Add carrots, walnuts, drained pineapple, and coconut. Stir well. Pour batter into 3 greased and floured cake pans. Bake at 350 degrees for 30- 35 minutes or until a wooden pick inserted into center comes out clean. Buttermilk Glaze: Combine first 5 ingredients in a large saucepan. Bring to a boil over medium heat. Cook 4 minutes, stirring frequently. Remove from heat and add vanilla extract. Pour buttermilk glaze over warm cake layers. Let cool in pans 15 minutes. Remove and let cool entirely on wire racks. Cream Cheese Frosting: Combine softened cream cheese and butter. Beat at medium speed until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla extract. Spread cream cheese frosting between layers and on top and sides of cake. ********** from Dorothy in OH Sirina requested Long John Silver's cole slaw: KFC Cole Slaw Recipe by Kentucky Fried Chicken 1/3 cup sugar Mix together the first 8 ingredients. Add to chopped cabbage and carrots.
NOTE : You can use fat-free mayonnaise and skim milk to make a low-fat cole slaw. *********** Sue, I've made this specific recipe with the chocolate chips and I've searched for a cherry flavored recipe, but I thought that maybe you could try making the recipe I'm posting, BUT substitute white chocolate chips and cherry extract. I hope it works...let us know, OK? ~ Lisa Trudeau Magic Shell Ice Cream Topping 1 (6 ounce) package chocolate chips (substitute white Melt chips and butter together (microwave on low). When melted, add oil. Pour over ice cream and it will harden. ********** Watermelon Sherbet Shared by Treva with recipegoldmine.com Makes a big batch of a nice, refreshing dessert. 5 cups watermelon puree Sprinkle gelatine over 1/2 cup watermelon. Let stand 5 minutes. Heat gently to dissolve gelatine. Allow to cool. Combine all ingredients in a large bowl or other container. Freeze until mushy. Put it into a bowl and beat well to break down the ice crystals. Return to freezer until firm. Place in refrigerator 20 minutes before serving to soften. ********** Sweet Potato Salad Shared by Cara with recipegoldmine.com 2 pounds sweet potatoes, peeled and cubed (about 6 cups) In 4-quart saucepot, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 8 minutes or until potatoes are tender; drain and cool slightly. Meanwhile, in large bowl, combine mayonnaise with brown sugar. Add remaining ingredients and toss to coat. Serve chilled or at room temperature. ********** Chocolate Chip Pizza Shared by dwwscc 1 Jiffy yellow cake mix Blend cake mix and melted butter together. Add chocolate chips. Spread pizza crust in pan. Put cake mixture on top. Bake according to crust directions. ********** Honey Mustard Cranberry Chicken Shared by Cara with recipegoldmine.com 1/2 cup mayonnaise Heat oven to 425 degrees F. In medium bowl, combine all ingredients except chicken. Arrange chicken on baking sheet, then evenly top with mayonnaise mixture. Bake 20 minutes or until chicken is thoroughly cooked. ********** Brown Sugar Devil's Food Cake Shared by Treva with recipegoldmine.com 2 1/2 cups all-purpose flour Heat oven to 350 degrees F. Grease and flour three 8-inch round pans. Sift flour, cocoa, baking soda, baking powder into bowl. Combine sour cream, water and vanilla extract in second bowl. Beat eggs and brown sugar in large bowl until smooth. On low speed, alternately beat in flour and sour cream mixtures in 3 additions, beginning and ending with flour mixture. Divide among pans. Bake in 350 degree F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to racks to cool completely. Sandwich together cake layers with 1/2 cup icing between layers. Frost top and sides of cake. Pipe whipped cream on cake. Serves 12. Fudge Icing: Heat 1/2 cup strong coffee and 2/3 cup unsalted butter (in pats) in saucepan over medium heat until butter is melted; do not let boil. Remove from heat; whisk in 2/3 cup unsweetened cocoa powder and 1 tsp. vanilla. Beat in 6 cups sifted confectioners sugar, 1 cup at a time, until smooth. Let stand just until slightly thickened to good spreading consistency, 20 minutes. Cocoa Whipped Cream: Whip 1 cup heavy cream, 2 tablespoons unsweetened cocoa powder and 2 tablespoons confectioners sugar in small bowl. Nutritional Value Per Serving: 553 cals, 18 g fat, 5 g protein, 99 g carbs, 259 mg sod, 41 mg chol. ********** Chicken Asparagus Casserole Shared by Treva with recipegoldmine.com 2 cans asparagus, drained Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus. Top with cheese and bread crumbs. Bake at 350 degrees F for 30 to 40 minutes. Serves 6. ********** Shrimp Casserole with Green Onions Shared by Treva with recipegoldmine.com 1/2 stick unsalted butter, melted Have ready a 1-quart shallow baking dish. In a bowl, mix butter, garlic, green onions, mushrooms, salt, pepper and 1 tablespoon oil. Add shrimp, toss to mix. Spoon into baking dish. Heat oven to 425 degrees F. Toss bread crumbs with remaining oil until crumbs are lightly coated. Sprinkle over shrimp and drizzle with wine. Bake 10 minutes until topping is browned and shrimp are cooked through. Serve immediately. Makes 4 servings. ********** Texas Breakfast Casserole Shared by Treva with recipegoldmine.com 1 can crescent rolls Line a 13 x 9-inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 degrees F for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage. Serves 8. ********** Frozen Ambrosia Pie Shared by Cara with recipegoldmine.com 1 (11 ounce) can mandarin oranges in light syrup Garnishes: maraschino cherries, pecans, toasted flaked coconut (as, desired) Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture. Beat cream cheese at medium high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm. Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish: as, desired. How to toast coconut: Toasting coconut enhances the flavor and lightly colors the coconut a very light golden brown color. Spread the coconut in a single layer on a baking sheet with shallow sides. Bake at 325 degrees F, tossing occasionally, for about 10 minutes.
Tennessee Crockpot Fried Chicken Source: Judy J. Tippit, Jefferson City, Tennessee 3 pounds frying chicken, cut in serving pieces Rinse chicken and pat dry. Combine flour with remaining dry ingredients. Toss chicken with flour mixture to coat. In skillet, heat butter or oil to 1/4 inch depth. Cook chicken until golden brown. Place browned chicken in crockpot, adding wings first. Add no liquid. Cover and cook on LOW setting for 4 to 8 hours.
Cook's Tip! For marinating, use non-aluminum containers such as glass baking dishes or sealed plastic food storage bags. Acids react with aluminum, discoloring the food and adding a disagreeable metallic flavor.
BLT Bacon Dip Posted by Marissa at recipestogo.com 2005/7/21 16:49 1 pound bacon** Cook bacon, drain well, and chop. Can chop by hand or in a food processor. In large bowl, blend bacon, tomatoes, jar of mayo, 1/2 container sour cream. Blend well. Add more sour cream, by teaspoonsful, until mayo is not overwhelming. (You should have about 1 cup sour cream left.) Add garlic salt; blend well. Add a dash of salt and pepper. Blend well and left sit overnight in refrigerator. Serve with bread rounds, pita chips or crackers. Enjoy! ** Watch the salt content in the bacon. Dip could get real salty from lower priced bacon. Good peppered bacon is great for this dip. ~~~~~~~~~~ Kielbasa Cabbage Soup Posted by at recipegoldmine.com 2005/7/20 12:31 The mix of sausage, apples and vegetables makes a different and flavorful combination. 3 cups coleslaw mix In a large saucepan, saut� the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes, stirring occasionally. Yield 6 servings (2 quarts). ----- This is just a small sampling of the wonderful recipes you will find at our forum. For more great recipes, visit the forum at http://www.recipestogo.com/forum.pl Dale writes~ A. Spondias cytherea [S.dulcis] 'Mombin', 'Ambarella', 'Hog plum' is a fast
growing, pinnate leaved, large (to 50') tree has plum or small apple sized
fruit with a large stone. The fruit are green and hard (when they can be used
for pickles in the same way as green mangoes) becoming yellow and soft (but
rather fibrous) when ripe. The flavor is variable, vaguely sweet, but with
good acid levels. Given the size of the stone and the mediocre flavor, it does
not have a great deal to recommend it! Plants do best in heavy loam but
tolerate other well-drained soils. Space about 10' apart in rows spaced about
20' apart on sites with good air drainage. This reduces spring frost damage.
Because plants most often bear on spurs, lightly thin the outside limbs each
spring to give sunlight to those spurs. Remove damaged wood as needed and keep
the center of the bush open. Regular pruning will keep the plants vigorous and
encourage a good supply of new wood each year. Head plants to about 1' above
the ground at planting and prune to 5-6 strong branches in the second year.
Head each of them back by about 1/4 their length to promote vigorous lateral
shoot growth and to reduce legginess. Fertilize them as you would American
plums, that is in early spring as needed to promote vigorous new shoot growth.
Treat with a light application of ammonium sulfate (about one pound per plant)
before bud swell in early spring. The fruit must be harvested when well
colored but still firm, since overmature fruit will drop quickly. Most people who experience the flowering of Sansevieria think it is a very rare experience. But, it is not. It is just a sign that you are getting better at growing them. They will flower more often as they get bigger and healthier. They need good light and fertilizer. Then they build up the strength to put up flowers. Usually, separating them causes them to stop this behavior, and allowing
them to grow undisturbed in a pot, filling it up with roots, prompts this
behavior. Each flower will last one night, releasing a heavenly scent. Each
morning, those blooms will wither. Because of the amount of blooms on each
stalk, you should get about 7 days worth of blooms. If you move them from
their preferred spot, sometimes they sulk. Each plant usually but not always
only blooms once but the pups [side shoots] will flower when they mature. Some
species take a little longer, but a nice sized mature clump of Sansevieria of
just about any species should flower every year or two. Levy Restaurants Sugar Cane Chicken As seen on San Antonio Living 06/22/05 4 chicken breasts,1-inch dice Dark Rum Glaze: To Prepare the Skewers: Using a cleaver, split sugar cane in half in, and then into quarters and then into eighths. Slide chicken onto sugar cane then red pepper, yellow pepper and onion, alternate chicken and vegetable 2 more times. Season finished skewer with salt and pepper. Brush with rum glaze and either roast or grill until done. To Prepare the Dark Rum Glaze: Mix all ingredients together.
Muddy Bottom Baby Source: Hamilton Beach 4 scoops chocolate ice cream Place all ingredients into the cup of a drink mixer or blender. Process until desired consistency. Garnish with whipped cream. Banana Split Pudding 1 small (3.4-ounce) box instant banana cream pudding Place milk in a large mixing bowl. Add the pudding and beat 2 minutes or until thoroughly mixed. Add the whipped topping and beat until both mixtures are combined. Stir in the pineapple. Place in refrigerator for 10 minutes. Spoon about 1 1/2 cups pudding into a glass 4-quart bowl. Top with 8 chocolate wafers, then bananas. Repeat layers ending with pudding. Spread whipped topping over pudding. Place chocolate wafers around the rim of the bowl. Add extra bananas and sliced strawberries as a garnish. Chill 4 hours until set. Pork Chops with Mustard-Onion Gravy 4 (3/4 inch thick) boneless pork chops Coat pork chops with flour. Heat oil in skillet. Add chops and cook until browned. Add onion and cook 10 minutes or until chops are done. Add gravy and mustard. Heat through. Serve with mashed potatoes. Serves 4. Blueberry-Mango Colada Salad 2 cups fresh blueberries In a large bowl, combine blueberries, mangos, pi�a colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long wooden picks, if desired. 4 servings Fajita Chicken Wings 12 chicken wings, tips removed Marinade: Cut the chicken wings in half and place in a sealable plastic bag with marinade. Seal it and turn the bag to coat all of the wings. Refrigerate for at least four hours or up to 24 hours, turning the bag occasionally. Drain the wings, reserving the marinade, and place in the broiler pan. Bake 45 to 60 minutes at 375 degrees F, brushing with marinade. Buffalo Potato Wedges 1/3 cup butter or margarine, melted Heat coals or gas grill. Mix butter, vinegar, pepper sauce, and salt in shallow dish. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into butter mixture; reserve any remaining butter mixture. Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice, until tender. Serve with blue cheese dressing, if desired. Yield: 4 servings Lasagna Sandwiches 1/4 cup sour cream Combine the first four ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices and a slice of cheese; top with remaining bread. In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary. Yield: 4 servings Orange Juice Jello Salad 2 small boxes orange Jell-O Mix Jell-O, water and orange juice; chill until firm. Add mandarin oranges and pineapple; when solid, mix pudding milk and Cool Whip together and top salad. Chill until set. Old Ladies On A Bus Recipe courtesy of the National Chicken Council. Used with permission. This recipe was developed from a conversation overheard between two old ladies on a bus. 1 cut-up chicken Heat oven to 350 degrees F. Combine marmalade, barbecue sauce, Worcestershire sauce and lemon juice, mixing well. Place chicken, skin side up, in 9 x 13 pan lined with aluminum foil. Sprinkle with salt and pepper. Pour sauce over chicken and bake 1 hour, basting occasionally. Increase temperature to 400 degrees F. and bake 15 minutes longer. Makes 4 servings. Cheesy Pull-Apart Party Sticks 1 (11 ounce) can refrigerated soft breadsticks Heat oven to 375 degrees F. Put breadsticks on baking sheet lined with parchment paper, but do not separate. Sprinkle cheese down center of dough. Bake for 10 to 15 minutes. Serve with warm marinara sauce. Grilled Vegetable Kabobs with Cherry Tomatoes Source: mrsdash.com Serves 4. 2 small zucchini, cut into 1/2-inch (1.2cm) pieces If using bamboo skewers, soak in cold water for a few hours. Divide all the vegetables evenly into 8. Thread skewers with zucchini, cherry tomato, mushroom, cherry tomato, red onion and red pepper. Brush vegetables with olive oil. Sprinkle both sides of kabobs with Mrs. Dash Chicken Grilling Blend™. Heat grill to medium high. Lay skewers on grill and cook, turning until the vegetables are nicely grill marked and tender-crisp, 4-5 minutes per side. Transfer kabobs to a large platter and serve immediately.
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