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August 5, 2005 |
Recipe Requests  Welcome to all our 800 plus 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: (deleted) 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 from this newsletter, if 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.
Just a comment on Evie's Fruitcake submitted by Barbara. This sounds so much like the "refrigerator fruitcake" my grandmother used to make in the '40's and 50's. Loved it immensely! The only difference in the recipes I could see is the fact that my grandmother's recipe calls for cooking the fruitcake with a pan of water underneath it for moisture. The longer you store this fruitcake in the refrigerator.........the more like candy it became! It stores indefinitely. Love the newsletters and recipes! ~ Laurie Smith ~~~~~~~~~~ Thank you Pat Johnson!! I thought I would like to make the Kransekake for my nephew's wedding so I found the pan which I had stored for almost 30 years. BUT, the recipe was not with it and I could not remember the correct spelling so was unable to make it. But, I did remember seeing it on recipegoldmine and luckily found it. My pretty cake was a SUCCESS. Thank you. ~ June ~~~~~~~~~~ Hello all, Can anyone help me with some recipes which I can use for my daughter who is a Coeliac? She also can't eat citrus, red meat, dairy, produce and, of course, anything which has wheat in it. I live in the Philippines, so need recipes which have natural ingredients, as we don't have a wide variety of processed, packaged and frozen products. I buy my ingredients mostly from the wet and dry market in a city up in the Mountains. Thanks in advance. Blessings, Judy Curran, Baguio City. ~~~~~~~~~~ Does anyone know what the salad dressing at the Berghoff in Chicago was made from? It was light and a little sweet. Not at all oily or heavy. Thanks~ Jim McConville, Jackson County, Oregon ~~~~~~~~~~ Love your website........don't feel I need any other when it comes to recipes. I don't know if I'm asking for a scalloped potato recipe, or a German potato salad recipe. While visiting Fredericksburg, Texas, we stopped for lunch and I'm sorry to say I don't remember the name of the restaurant. With the meal came a serving of the most delicious potatoes, sliced thick and cooked on the firm side so they weren't mushy, with a light sauce and bits of bacon, served hot. I asked the waitress if they would give me the recipe and the only thing they told me is that the potatoes had bacon, vinegar and sugar. I looked through my books and found a similar sounding recipe but was disappointed. It didn't taste at all like the one I remembered. Perhaps someone in Fredericksburg could help me out. Thanks, Pearlene ~~~~~~~~~~ Hello, I am looking for a good tortilla recipe. Since I've moved to Ohio, I haven't been able to find the thick tortillas that I've come to know, such as those sold in New Mexico. I made some from a recipe I found on the internet but it came out salty, owing to the amount of baking powder and salt it required. Thank you in advance. ~ Milena ~~~~~~~~~~ Looking for a recipe for an Italian Cream Cheese Cake. Thanks! ~ Ann ~~~~~~~~~~ I love this newsletter and have found some great recipes. However, I am looking for one that we have had at our local Chinese restaurant, in Oklahoma City. It has broccoli and white onions and may even have cucumbers. The sauce (which really makes this dish) is white. I believe it has a yogurt base but not sure of what else is in it. It is very light and my husband really loves it. If someone could help me out I would appreciate it very much. ~ Lesa ~~~~~~~~~~ I’m looking for Weight Watcher recipes and any suggestions for low point snacks. I’ve been on WW for several months and would like something new. Thanks. ~ Kasey ~~~~~~~~~~ I love Pizza Hut's Creamy Italian salad dressing. I have only seen one attempted copycat/clone but it doesn't taste anything like it. ~ Steve
Shared Recipes, Crafts and Hints for Rosebud from Anna Scandinavian Rosettes This is found on: http://fantes.com/rosettes.htm#recipes Basic and Beer Recipes 1 cup flour Sift flour before measuring. Mix milk, water or beer, sugar, salt and egg together. Stir slowly into flour, then beat until smooth with rotary beater or electric beater at medium speed. Cup 'N Chip Recipe 2 cups cold water Sift flour before measuring. Mix water, cornstarch, eggs, sugar and vanilla together. Stir slowly into flour, then beat until smooth with rotary beater or electric beater at medium speed. Prepare the batter. Place approximately 2 inches of oil in deep fryer or saucepan. Heat to 365 degrees F. Attach rosette mold to handle. Immerse mold in hot oil until thoroughly heated. Lift mold out, shake off excess oil, or blot on paper towel. Dip mold into batter, but only until it covers 3/4 up the side of the mold. Important: Do not cover entire mold with batter, or the cookie will get stuck on the it. Hold the mold in the bowl for a few seconds, lift it out and shake off any excess batter. Dip the batter-coated mold into the hot oil. As soon as the rosette begins to brown slightly, lift the mold, and let the rosette drop gently into the hot oil. Turn the rosette over to cook for a few extra seconds. Using tongs, lift the finished rosette out of the oil, and let it drain on paper towels. Sprinkle with powdered sugar to taste, or use or cinnamon and granulated or brown sugar, or fill with your favorite garnishment. Helpful Hints: Use a thermometer specifically made for the high oil temperatures. A deep fry thermometer that can remain in the oil works best, so you can continually monitor the temperature and adjust as needed. Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils. Season the molds before using for the first time. Following the basic instructions in our Seasoning tutorial, you'll get the best results by putting them on a pan or cookie sheet in the oven, or, alternately, by keeping them dipped in 350 degree F oil for about 15 minutes. When using shell-type rosettes, leave the mold in the batter long enough to give the cup a chance to form. It must be solid enough to fill with your favorite garnishment. To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using. Important: Do not cover entire mold with batter, or the cookie will get stuck on the mold. Only allow the batter to cover 3/4 of the way up the mold. If excess batter adheres to the top of the mold, use a knife to remove the excess, then cook as usual. If the batter does not adhere to the mold, check the temperature of the oil. For best results, keep the oil at 365 degrees F. Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300 degree F oven. Rosettes are also great for decorations and ornaments. ********** I found some recipes on the web that might help the Haggermaker's with this request. Please note that I have not tried them personally. ~ Amy The first recipe is from Christmas-Cookies.com Hungarian Nut Rolls 1 package active dry yeast Walnut Paste: Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator. Gently deflate the dough. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes. To make the filling, combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13 x 7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes. Heat oven to 350 degrees F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your
finger. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a Viennese Crescents 1/4 vanilla bean 1. Chop the vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the sugar. Mix with the remaining confectioners sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked. 2. Heat the oven to moderate (350 degrees F). 3. Cut the walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using a mortar and pestle. 4. With a wooden spoon or the fingers, mix the walnuts, butter, granulated sugar and flour to a smooth dough. shape the dough, about a teaspoon at a time, into small crescents, about one and one-half inches in diameter. 5. Bake on an ungreased cookie sheet until slightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll the cookies in the prepared vanilla sugar. This one came from the RapidCityJournal.com: Croatian Nut Bread 2 yeast cakes (or 2 packages dry yeast) Put yeast in warm water in a small bowl with 1 teaspoon sugar and set in a warm place. Combine shortening, salt, sugar in a separate bowl and add scalded milk. Let cool and then add yeast mixture and eggs. Add flour and knead to a smooth dough. Set in greased bowl, cover and allow to rise until double in bulk. Filling: This goes by taste and consistency. If dry, you can add water a little at a time. Taste for sweetness. Grease pans and separate dough to size of nut breads desired. Roll out dough very, very thin and spread with walnut paste filling. Roll up and lay in pans. Cover and let rise to double in size. Bake at 350 degrees F until done, about one hour. Put on racks and brush with butter. ********** USDA Canned Chicken This is for Carol wanting to use the USDA canned chicken. I drain the meat and remove as much of the congealed fat as possible, then I breakup the meat in a skillet while it's heating. Then I pour on my favorite brand of BBQ sauce and let simmer. It makes good BBQ sandwiches. From Mary in Mooresburg, TN To carol who wanted to know what she can do with canned chicken. I'm from San Antonio, Texas so I cook alto of Mexican food. when I get a can of this I make chicken flautas. Here is a recipe - my version anyway. Hope you like it. First you drain the juice from the can and put the chicken in a pan and add 1-2 tablespoons chopped garlic, 2 tablespoons powdered cumin, 1/4 cup chopped onion, 1/2 of tomato, chopped, 1/4 cup chopped green bell pepper and salt and black pepper to taste. Add about 1/2 cup of water and cook on med until most of water is gone. Get some corn tortillas and soften then in small hot cooking oil, then put about 1 teaspoon of chicken mixture on tortilla and roll up tight, and secure with toothpick. After you've done this, deep fry them in pan with whatever cooking oil you use. Drain on paper towels and serve topped with guacamole and sour cream. I serve this with Spanish rice and pinto beans. from Laurie Smith This suggestion is for Carol......What we have done in the past with the canned chicken and also the canned pork that comes in the USDA commodities is make chimichangas out of them. I submitted a recipe not too long ago for the beef chimichangas my sister taught me how to make..........You would simply take that recipe, warm the chicken (or pork) up and season it well with salt, pepper, and salsa and then while still warm, shred it with a fork. The more seasonings you use with the canned meats and the more ingredients you put with it, the better it tastes. Using it in well seasoned casseroles also works well too. ********** One of the easiest and best pies I've ever made is called TV PIE. My mom got the recipe from station KSTP in Minneapolis many, many years ago. ~ Alice Easy Summer Pie Make a graham cracker 9-inch crust. I bake mine in the microwave. Let cool. Take one jar of Marshmallow Creme (any size), one container of Cool Whip (again any size), one (16 ounce) can crushed pineapple, drained. I do mine in my food processor but you can whip it together with a mixer. Put the Marshmallow Creme in food processor or mixer bowl. Mix a bit, add Cool Whip a bit at a time, mixing using on and off pulses. Add drained pineapple and use on and off pulses to mix. Spoon into crust and freeze. Remove from freezer about 20 minutes before serving. You can use any fresh fruit such as sliced strawberries, raspberries, blueberries or whatever you have. **********
Omega-3 Fish Oil Free Bottle Offer. Order Now. ********** This recipe is for Rosebud who was looking for a Rosette recipe. This was my mother's and never failed. Rosettes Beat together: Add: Beat until smooth. Fry in 375 degree F oil till light brown. Sprinkle with powdered sugar when cool. If you like, you can substitute orange juice for the milk and orange flavoring for the vanilla. *********** Chuckwagon Carrots Shared by Treva with recipegoldmine.com 3 cups sliced carrots In 2-quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes. Drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes. Serves 4. ********** Jackpot Casserole Shared by Treva with recipegoldmine.com 1 pound ground beef browned Brown the chopped meat and onions until meat is cooked. Add soup, water and noodles. Cook until noodles are tender, stirring occasionally. Add salt, corn and half the cheese. Pour into a greased 2-quart casserole. Sprinkle with remaining cheese and bake at 350 degrees F for 45 minutes. Gingerbread Pancakes We’ve been intrigued by gingerbread pancakes for some time. We checked out several recipes, did a little experimenting, and this is the recipe that we ended up with. These pancakes work fine with maple syrup but our favorite is our blueberry syrup. 2 cups all-purpose flour Note: Instead of molasses crystals, you may use liquid molasses. Do not use blackstrap or other strong-tasting molasses. 1. In a medium bowl, mix together the flour, baking powder, baking soda, salt, and spices until well-dispersed. 2. In a large bowl, mix the molasses, eggs, sour cream, melted butter, and milk. Let the mixture sit for a minute to soften the molasses crystals and then stir until they are dissolved. 3. Add the dry ingredients to the wet ingredients and stir until the two are just combined, adding more milk if needed. Some lumps will remain. 4. Cook on a very hot griddle. Recipe courtesy of Dennis Weaver at The Prepared Pantry. This recipe is included in American Baking Essentials Course 201, Lesson 1; These lessons are available at no cost from The Prepared Pantry. To learn more about these lessons, click here.
Chicken Stroganoff Pot Pie 1 envelope chicken gravy mix Combine gravy mix and broth; stir until smooth. Pour into crockpot. Add chicken, vegetables and mushrooms. Cover and cook on LOW for 5-6 hours until chicken is tender. Separately, combine sour cream and flour; pour into crockpot 45-50 minutes before serving. Add frozen peas; stir. Combine baking mix and chopped onions; stir in milk. Drop dough by rounded teaspoons onto chicken/vegetable mixture. Cover; and cook on HIGH 45-50 minutes until biscuit topping is done.
Free Baking Lessons Get eight free baking lessons brought to you by The Recipe Goldmine and The Prepared Pantry. Whether you are a seasoned baker or just getting started, these free lessons will make you a better baker. Each week for eight weeks, you’ll receive a free lesson delivered to your computer from American Baking Essentials, Course 201: Success with Ingredients. There is no cost, no obligation, and you can share it with your family or friends. Each lesson has techniques, practice recipes, and resources. Learn more about these free baking lessons: now.
Cook's Tip! Few foods match up to the bean as a low-fat source of quality protein. One serving, or about 1/2 cup, of cooked beans provides an average of 110 calories and 8 grams protein as well as 7 grams of dietary fiber. Beans are also a good source of B vitamins, potassium, iron and other trace minerals.
Peach Praline Pie Posted by Marissa at recipestogo.com 2005/8/3 06:31 Prepare one unbaked pie shell. Filling: Mix and let set while you make the Topping. Topping: Mix with hands until crumbly. Put 1/4 of this on bottom of unbaked pie shell. Put peach mixture on top. Put remaining topping on top of the peach mixture. Bake at 350 degrees F for about 50 minutes. C. writes~ A. Here are several ideas: Garlic and Pepper Spray...protect your garden plants by brewing a batch as follows: 6 cloves garlic Blend and let sit for 1-2 days. Strain and use as spray. Ground cayenne or red hot pepper can also be sprinkled on the leaves of plants (apply when leaves are slightly damp) to repel chewing insects or added to the planting hole with bone meal or fertilizer to keep squirrels, chipmunks, dogs and other mammals away from your gardens. Be sure to reapply after rain. Another version...liquefy 2 bulbs of garlic and 2 hot peppers in a blender 1/2 to 2/3 full of water. Strain the solids and add enough water to the garlic/pepper juice to make 1 gallon of concentrate. Use 1/4 cup of concentrate per gallon of spray. To make garlic tea, simply omit the pepper and add another bulb of garlic. Add two tablespoons of blackstrap molasses for more control. Baking Soda Fungicide...Black spot is a fungal disease that produces black spots on the leaves of infected roses. In severe cases, the plant can be defoliated. Remedy...mix 3 tablespoons Baking Soda, 2 1/2 tablespoons horticultural oil and one gallon of water. Spray the mix onto infected plants. Reapply as often as needed. Spray lightly on foliage of plants afflicted with black spot, powdery mildew, brown patch and other fungal diseases. Avoid overusing or pouring on the soil. Potassium bicarbonate is a good substitute for baking soda. Citrus oil and molasses can be used instead of horticultural oil. Potassium Bicarbonate Fungicide...mix 4 teaspoons (about 1 rounded tablespoon) of potassium bicarbonate into one gallon of water. Spray lightly on foliage of plants afflicted with black spot, powdery mildew, brown patch and other fungal diseases. Potassium bicarbonate is a good substitute for baking soda. Vinegar Fungicide...mix 3 tablespoons of natural apple cider vinegar in one gallon of water. Spray during the cool part of the day for black spot on roses and other fungal diseases. Adding molasses at 1 tablespoon per gallon will again help. ********** Barnsider's Crabcakes Source: Barnsider's Mile & A Quarter, Providence, Rhode Island - Executive Chef Bill Sullivan Makes 10. 1 pound lump crabmeat In one large clean bowl combine mayonnaise, eggs, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onions and peppers. Mix thoroughly. Add bread crumbs and fold in completely. Gently fold in the lump crab keeping the pieces as large as possible. Using a large tablespoon or ice cream scoop portion the crab cake mixture into 3 inches in diameter by 3/4 inch high cakes. Lightly dust each cake with flour and drop in a hot (365 degrees F) fryer or skillet. Cook thoroughly or until each side is golden brown. Makes 10 crab cakes. NOTES: Buy a substitute egg product such as Better 'n' Eggs which comes in 1/4 cup servings. Find Panko bread crumbs, Ian's or another brand, at Whole Foods Markets. For a garnish: serve with chopped red peppers and a Dijon mustard sauce. To make the sauce, Achey said to start with mayonnaise, a pinch of dill and add mustard to taste.
Can I make my own self-rising flour? I don’t have room to store an extra type of flour and I don’t use it often. Yes, you can. Self rising flour is essentially all-purpose flour with salt and a leavener added. There is no standardization so there may be some variance between brands. You can make your own self-rising flour for biscuits, pancakes, or other products by mixing 1/2 tablespoon baking powder and 1/2 teaspoon salt with each one cup of all purpose flour. 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
Skillet Herb Roasted Chicken 4 skinless, boneless chicken breast halves On wax paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice. Serves 4. Pineapple Upside-Down Biscuits 1 stick (1/2 cup) butter Heat oven to 400 degrees F. Allow butter to soften. Place in mixing bowl with brown sugar. Drain crushed pineapple juices into separate bowl. Place crushed pineapple in mixing bowl with butter and brown sugar. Mix ingredients together with a fork. Place two large spoonsful of mixture into muffin pan cups. Leave some empty. Place one cherry in the middle of each mixture-filled cup. Top each with one biscuit. Brush leftover pineapple juice onto each biscuit. Bake for 10 minutes. Use a fork to remove from pan and serve fruit side up. Hot Wing Dip 2 large cans canned chicken meat Mix all the ingredients together. Place in baking dish and bake at 350 degrees F for 30-45 minutes. Serve with corn tortilla chips. Chicken Chips (for Fido) 2 cooked (boiled) chicken breasts Puree chicken and garlic in a food processor or blender. Add in chicken broth. Transfer mixture to bowl and stir in remaining ingredients until it's not sticky anymore. Cut dough in half and shape each into a 1 1/2-inch diameter roll. Wrap in plastic wrap and chill thoroughly. Slice into thin chips. Bake chips on lightly greased baking sheet at 350 degrees F for 25-40 minutes, turning halfway through baking time. Chips will harden as they cool. Pina Colada Zucchini Bread Yield: 3 loaves 3 cups peeled and grated raw zucchini Mix the first four ingredients and beat for two minutes. Add the pineapple, extract and two flavorings. Sift flour, baking powder, salt and baking soda. Add and mix well. Stir in the nuts. Bake in greased and floured 9 x 5-inch loaf pans for 40-50 minutes at 350 degrees F (until tester comes out clean). NOTE: Frozen zucchini also works. Thaw and drain very well. The baked bread also freezes very well. Lebanese Cabbage Rolls Source: St. Anthony of Padua Annual Lebanese "Mahrahan" Festival, Cincinnati, Ohio - recipe by Rose AbiRadi 1 large (2 pound) head cabbage Filling: Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can tomato paste. Add salt, pepper and spices. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp and easy to roll. Cook all leaves, then let drain well. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tablespoon of filling and roll firmly. Place cabbage rolls neatly in rolls making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough water to cover rolls 1/2 inch higher than the top. Place a pottery plate over cabbage so the rolls will remain firm and intact. Cover pan and cook 45 minutes to 1 hour over medium heat. During last 15 minutes of cooking, add the juice of the two lemons. Serves 6 to 8. Peaches 'n' Cream Dessert Nests 1 (5-ounce, 6 count) package dessert/bakery shells In a microwave-safe dish, combine the almonds and coconut. Microwave on HIGH for 4-5 minutes, stirring every two minutes, until the two ingredients are lighted browned. In the depression of each dessert shell, divide and place the chopped fresh peach. Top with one scoop of ice cream for each shell. Sprinkle with toasted almonds and coconut and drizzle each with caramel topping. Makes 6 servings. Santa Fe Mexican Marinade This is an excellent marinade recipe which is great on chicken, pork and beef. 2 cups water If using dry chipotle peppers, boil them in the 2 cups of water for 10 minutes to soften. After you have boiled the chipotle peppers and they have softened, remove from heat and let cool. If using canned chipotle peppers, you can skip the step above. Combine all ingredients in a blender and puree for 1 minute. Remove marinade from blender and reserve. Makes 3 1/2 cups marinade. Lethal Weapon French Fry Sauce 2 cups mayonnaise In a bowl, combine all ingredients. Stir and let stand for 2 hours or enough time for the chili powder to rehydrate and other flavors to meld together. Dip fries in sauce or use on hamburgers and hotdogs. Millionaire's Spaghetti 7 ounces dry spaghetti Cook spaghetti and drain. Brown hamburger. Drain and add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream and onion. In a 2-quart greased casserole, spread half the spaghetti. Cover with cheese mixture and top with remaining spaghetti, drizzling butter over the spaghetti. Spread meat mixture over the top. Top with shredded cheese. Bake 45 minutes at 350 degrees F or until bubbly. May be made ahead and refrigerated. Wild Rice Cheese Soup 1 pound Italian sausage Fry sausage and onions in a medium skillet until sausage is no longer pink. Drain and set aside. In a small saucepan, cook rice in 2 cups of water until tender, then set aside. In a stockpot, combine sausage, onion, rice, soups, milk and evaporated milk. Cook over low heat until warm. Stir in processed cheese and heat. Stir occasionally until cheese is melted. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
