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.
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.
We NEED your recipes. Your recipes do not have to be in response to a request. If you have a recipe that you would like to share with everyone, please send it to us!
Someone complained that there are too many ads at the Recipe Goldmine
website. Unfortunately, advertising is a fact of life. I operate this website by
myself and spend 12 to 14 hours a day, 7 days a week on it. The only way to get
a little reimbursement is to run ads. I'm sorry if this offends anyone, but it
is a necessity. We still have one of the most easy-to-navigate sites in the
culinary field, and provide a "print recipe" button on each recipe page.
I am looking for the signature mashed potatoes recipe from T.G.I. Friday's. Can someone please help? These are great. ~ Debbie
Hello,
I am enjoying this newsletter immensely. It's great that a forum of sharing recipes exists on the web. Thank you for sharing the tortilla recipes with me. I will try them both. ~ Milena
I recently had a "New Jerusalem cake" given to me for my birthday that was purchased in a bakery in the area. Anyone know the recipe, as they won't part with it. Thanks! ~ Nancy
I would love the Cracker Barrel's sour dough bread recipe. Please email me at
(address deleted) if you have it or something real close. Thanks!
A few weeks ago someone requested the hard cherry ice cream shell topping recipe. I have not seen a response and am also interested in that and other flavors. ~ Barbara Haybeck
I am looking for a recipe for Caramel Fudge. ~ Betty
Can anyone help me with the recipe for the Clam Chowder served on the buffet at Golden Corral. My husband just loves it and would like for me to make it for him. Thanks. ~ Diane
I love spaghetti. but can't have it. I wanted to try spaghetti squash but I'm not sure how to cook it. it's really expensive and don't want to waste it due to inexperience. I don't know how to cook it. ~ jd
Does anyone have the recipe for the sauce that Subway uses for their chicken teriyaki sandwich? ~ Judie
I
am in desperate need of a rice cheese recipe, not soya. Can you help? ~ Val
Does anyone have the recipe for Marie Callendar's pie crust? Thank you. ~ Dore Goldman, Modesto, CA
Love your site!! Could you please help me? This is probably a stupid question but....where do I find lump crabmeat? Is it canned, fresh or frozen? I would love to make crab cakes. Thank you in advance. ~ Donna in Wisconsin
Hi! I was hoping that someone could provide a scratch recipe for the Olive Garden house dressing that is NOT based on an existing bottle of dressing, like Newman's? Thanks, ~ Theresa
Shared Recipes, Crafts and Hints
from Andrea
Hi, this is for Kimberly S. Poole. It is not exactly a custard pie but it tastes great. I've had cream horns filled with it and as a sponge filling and I also decorated a gateau [although it cracks when left for a period of
time]. I don't often make it as I end up eating it by the spoonfuls! Sad but true. I think if you fill up a crust pie it'll be fine.
Cornflour Cream
200 g cornflour
2 pints water
A whole peel of a lemon
200 g icing sugar
100 g margarine
Few drops vanilla essence
A small tot whiskey
Put water, lemon peel and cornflour together in a saucepan mix well and cook them, stirring the whole time until the mixture thickens. Leave overnight or for a day WITH THE LEMON PEEL. Remove the lemon peel.
Beat well together the margarine and the icing sugar. Add the vanilla essence and the whiskey. Then add the mixture of water and cornflour .Beat well and the cream is ready to use.
[It doesn't matter if water forms on the water/cornflour mixture because you can leave it uncovered to cool and if there is a little bit it will be absorbed in the final beating.]
**********
This is for Kimberly S. Poole who requested a recipe for Custard Pie. The following is a recipe my mom gave me for Custard Pie. She has been using this recipe for 40 years, so it is tried and true. Hope this works for you. ~
Elaine
Custard Pie
2 1/2 cups scalded milk
4 eggs, beaten
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
Sprinkle of nutmeg
Mix with milk. Pour into unbaked deep dish pie shell. Bake at 475 degrees F for 10 minutes then reduce heat to 400 degrees
F and bake for 15 minutes or until done.
**********
Hello!
The trouble with Custard Pie is that the custard should be cooked at a low temperature and the crust needs a high temperature. Also, cooking the custard for too long will cause it to become watery. This is an old-fashioned remedy
to the problem, in spite of the name!
Modern Custard Pie
4 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup sugar
3 cups milk, scalded
1/2 teaspoon vanilla extract
1 pre-baked homemade pastry shell
Nutmeg
Combine eggs, salt and sugar; add milk and vanilla extract slowly. Pour into the (well greased) same size pie pan that was used to bake the crust. Sprinkle with nutmeg. Bake at 325 degrees F for 45 to 55 minutes, or until knife inserted near center comes out almost clean. Chill thoroughly.
Place waxed paper on top of
the custard, then a cookie sheet. Turn over and slip off the pan. Replace with the pre-made crust and the pan. Gently turn back over. Shake slightly to settle the custard in the crust if necessary.
I won't tell if you don't. ~ Denise
**********
For Kimberly.... Here is a recipe for a custard pie I make. It is always requested for holidays..... ~ Michelle
French Vanilla Custard Pie
4 eggs, beaten
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups milk, scalded
1 unbaked pie shell
Nutmeg
Blend first 4 ingredients in bowl. Stir in hot milk, gradually. Pour into pie shell. Sprinkle with nutmeg. Bake at 350 degrees F for 40 minutes or until custard tests done. Cool on rack. Chill until serving time.
* Most times I can get two pies out of this recipe. I guess it all depends on how full you fill your pie shell.
**********
Kimberly Poole requested a custard pie. ~ Dorothy
Custard Pie
Serving size: 8
3 eggs
1 cup half-and-half milk - fat-free
1 cup granulated sugar
1 pinch salt
1 teaspoon vanilla extract
1 pie shell - unbaked
Combine ingredients. Cover bottom of pie shell with favorite fruit. Fill pie shell with mixture and bake at 375 degrees F for about 1 hour.
This pie can be made without fruit. Sprinkle with nutmeg.
Yield: 1 (9-inch) pie
**********
This is for Amy who asked for an idea for fund-raising...
See if you can get local celebrities to donate a cake, cookies, etc. or local restaurants/chefs and then have an auction of the donated items. You might have a dessert hour preceding the auction and selling slices of cakes, pies,
etc. Ask your local largest supermarket to donate the coffee. ~ Rose Mary W Henrietta, NY
**********
From Margaret - This is for Amy who wanted fund raising ideas:
Have you thought of "Gifts in a Jar"? Do a Google or Yahoo search and you will end up with hundreds, okay, maybe dozens of ideas. Every year on the Sunday after Thanksgiving our Church Choir has their annual bake sale. The last few years they have had them and they always go real fast.
**********
At Recipe Goldmine there is a huge section devoted to jar gifts. You can reach it
here.
**********
Omega-3 Fish Oil Free Bottle Offer. Order Now.
**********
Sent by Nelda - I found this on the recipegoldmine website.
Shake It and Bake It
1 cup flour
1 cup cornmeal
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper
Mix ingredients in a large bowl or bag. If desired, dip meat in beaten egg and milk mixture, or just dampen with water. Roll fish, pork, or chicken pieces in coating mix. Place in shallow pan and bake at 350 degrees F until
done, about 1 hour. Will coat 7 pounds of meat. Store mix in airtight container.
For fish: Add a little dill weed.
For pork: Add a little sage.
For chicken: Add a little tarragon.
Note from Linda: A couple links to the TSR site were submitted. We do not link to the TSR site from this newsletter as we have had trouble with them in the past. In addition, TSR is now charging for recipes such as the one requested.
**********
Try the wonderful Grapeseed Oil with Garlic and Parsley
from Watkins. It's great for dipping, in salads, or tossed with pasta. Another great product from Watkins which has been making quality items for the homemaker since 1968.
**********
Strawberry Topped Sour Cream Cake
Shared by Cara with recipegoldmine.com
Cake:
1/3 cup butter, softened
1 cup granulated sugar
3 egg whites
1/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
Topping:
1 (10 ounce) package frozen sliced sweetened strawberries, thawed
1 tablespoon cornstarch
Whipped cream
Heat oven to 350 degrees F.
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg whites; continue beating until light and fluffy. Stir in sour cream and vanilla extract. Reduce speed to low; add flour, baking powder, salt and milk. Beat just until combined.
Spread batter into greased and floured 8-inch square baking pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.
Meanwhile, combine strawberries and cornstarch in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture boils and thickens (4 to 5 minutes). Cool 15 minutes.
Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate until chilled (at least 2 hours). Serve with whipped cream.
**********
Green Chile Cheese Dip
Shared with recipegoldmine.com by Treva
5 ounces cream cheese, softened
3/4 cup sour cream
1 cup picante sauce
1 (7 ounce) can green chiles, chopped and drained
1 (4 ounce) jar diced pimento, drained
3 cups shredded Cheddar cheese
2 cloves garlic, minced
Dash of hot pepper sauce
1 teaspoon chili powder
Add cream cheese and sour cream to food processor bowl. Blend together until smooth. Add remaining ingredients and mix well. Taste to adjust seasonings if necessary.
Serve as a dip with nacho chips.
**********
Stove Top Tamale Pie
Shared with recipegoldmine.com by Treva
Here is a tasty dish that doesn't take much time. Right now with all the heat, stovetop cooking is the best way to go.
1 pound ground beef or turkey
1 (14 1/2 ounce) can chili beans, undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon sugar
1 (8 ounce) package corn muffin mix
1 cup shredded Cheddar or blended cheese
1/2 cup sliced green onion
In a large skillet, brown ground beef over medium-high heat; drain. Stir in next seven ingredients. Bring to boil; reduce heat, simmer 10 minutes, uncovered.
Prepare muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in skillet. Gently spread batter to cover meat mixture completely. Cover and cook 15-17 minutes or until corn bread is done.
Top with cheese and green onion. Cover and cook over low heat until cheese melts.
Serve with sour cream and salsa on the side.
Recipe of the Week
Fried Apple Pies
This is a fun recipe. You can make these neat little pockets without a lot of work. They are great for dessert or an after school snack. Your kids or grandkids will love them.
We set about to make a fried apple pie that works for busy bakers. This one does. Because it uses dried apple dices, you don’t have to peel and core fresh apples. Throw some dried apples in a pan, let them simmer, add some spices and butter, and you have a scrumptious filling.
These fried apple pies were made with
dried Fuji apples. You can purchase these apples at The Prepared Pantry: or others at your grocery store. You will need one-fourth pound for this recipe. Of course, you can use your favorite apple pie filling recipe or even canned filling but this dried apple rendition is very good.
For the filling:
1 1/2 cups dried apples (diced into 1/4-inch pieces)
3 cups water
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
2 tablespoons butter
1. In a medium saucepan, mix the apples, water, and sugar. Put on low heat and cook for about an hour, stirring occasionally. The apples should be soft and the water should have cooked down to where there is little liquid.
2. Stir in the spices and the butter and let the filling cook for another couple minutes. Set the filling aside.
For the crust:
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
12 tablespoons very cold butter
3/4 cup very cold water
1. Mix the flour, sugar, and salt together.
2. Cut the butter into the flour mixture with a pastry blender until the mixture is granular.
3. Add the cold water and mix with a fork until the dough begins to come together. Remove the dough to the counter and knead it just until you have a dough ball.
4. Roll the dough out until it is about 3/16-inches thick. Using a bowl as a template, cut five-inch circles with a sharp knife. Place a heaping spoonful of filling on each circle. With a pastry brush, dampen the edges with water.
Fold the circle over and press the wetted edges together with the tines of a fork to seal the pocket/
5. Heat three inches of vegetable oil until hot, about 355 degrees. Slip the pastries into the hot oil one or two at a time allowing the temperature of the oil to recover after each. Let them cook for eight to ten minutes or until
golden-colored.
6. Remove them to a plate covered with paper towels. Serve them hot or cold.
Tips for Success
1. It is important that the dough remains cold so that the butter particles remain solid and not melt before cooking. If the dough does not feel cool, chill it in the refrigerator for an hour or more.
2. Make up at least most of the pies before starting to cook. That way you will not be rushed to make up pies while others are cooking.
3. Roll the dough thin, less than 1/4 inch.
4. Don’t put too much filling in each pie. If the filling tries to slip out as you seal the edges, you are using too much filling.
5. Make sure the edges seal. Water brushed on the portions to be sealed helps the two layers stick together. Filling on the edges makes the pie more difficult to seal.
6. The temperature of the oil is important to success. If it is too hot, the pies will burn before cooking completely. If too cool, they will tend to be soggy. A thermometer is helpful.
7. The oil needs to be deep enough that the pies will be immersed. Turn the pies often so that any portion resting on the bottom of the hot pan will not burn.
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.
Crockpot Recipe
Outlaw Dinner
1 1/2 pounds stew beef cubes
1 1/2 pounds pork cubes
2 cups chopped onions
3 small green bell peppers, chopped
6 ounces tomato paste
1/2 cup brown sugar, packed
1/4 cup cider vinegar
1/4 cup chili powder
2 teaspoons salt
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
Mix all together in crock pot. Cover and cook on HIGH for 8 hours. Shred with a wire whisk and serve potatoes, rice or pasta.
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.
Gardening with Gary
Cynthia writes~
I live in Las Cruces, NM. and have a very large gardenia bush, nearly 8' across and 5' high in my front courtyard. The courtyard is partially shaded by latticework but gets a lot of sun nonetheless. Since I have lived here in
the last 2 years, it bloomed heavily but this year I only got about 5 blooms. Most disappointing! The bush is beginning to overgrow the patio as well. I am originally from the Midwest where gardenias only grew in hothouse pots so I have no idea how to care for this gorgeous and fragrant plant. Should I prune it, how and when? Food, what type, when and how much? Or leave it alone until the tremendous heat of the summer is over?
High humidity is essential to gardenia [Cape Jasmine, Gardenia jasminoides] care. The soil should be kept uniformly moist, but do not overwater. A loose, well-drained organic soil is recommended. Fertilize monthly between April and November with an acid fertilizer. Gardenias tend to leach trace elements from the soil. Patterned yellowing of the leaves may indicate manganese or magnesium deficiencies which can be corrected by the addition of appropriate trace elements, or using an enriched fertilizer. They should be fertilized in Spring with a complete fertilizer. The lower leaves on the branches yellow and fall as new growth is made at the head of the branches, so it is important to prune back at least every second year after flowering to prevent the plant from becoming leggy. Check regularly for insects and other pests such as aphids, mealybugs, spider mites, thrips and scales. Do not mist the foliage as it can lead to leaf spot fungus or powdery mildew. The most irritating problem encountered with gardenias is bud drop, when flower buds abort just before blooming. Common causes include low humidity, overwatering, under-watering, insufficient light high temperatures, rapid temperature fluctuations, cold
drafts or change in plant locations. Plants that do not set flower buds may be experiencing too much warmth.
**********
Gary teaches classes and gives lectures on growth and care of various indoor and outdoor plants, blooming or ornamental. He is also a master judge and teacher. Gary earned both a Bachelor's and Master's degree in horticulture from Michigan State University and worked in research there. He has served as show chairman and president on all California state levels of the African Violet Society.
Cook's Tip!
To toast coconut, spread on cookie sheet; bake at 350 degrees F for 7 to 8
minutes, stirring occasionally, until light golden brown. Or spread coconut in
microwavable pie pan; microwave on LOW for 4 1/2 to 8 minutes, tossing with fork
after each minute, until light golden brown.
Forum Recipes
Burrito Dogs
Posted at recipestogo.com by Marla 2005/8/17 10:27
16 ounces refried beans
10 ounces enchilada sauce
1/3 cup chopped green onions
3 cloves minced garlic
8 large corn tortillas
1 cup Cheddar cheese, shredded
1 pound hot dogs
In a small bowl combine beans, 1/3 cup enchilada sauce, green onions and garlic. Lay tortillas flat; spread with equal portions of bean mixture. Sprinkle with cheese; set aside.
Grill hot dogs. Place each on a tortilla. Fold edges over hot dogs at ends and one side. Roll up. Brush all over with enchilada sauce; wrap in foil. Grill, turning occasionally, 10-15 minutes.
Servings: 4
Banana Chocolate Chip Drop Cookies
Posted by Jerseygirl at recipestogo.com 2005/8/15 17:36
Makes about 30 (2-3/4 inch) cookies.
Set aside your skepticism: the banana-chocolate chip combination is downright addictive. The slightly soft, slightly chewy banana-flavored dough is terrific studded with chocolate morsels, especially the mild milk chocolate
variety.
1 1/2 cups all-purpose white flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup thoroughly mashed or pureed overripe banana (1 medium banana)
1 cup old-fashioned rolled oats
1 cup (6 ounces) milk chocolate morsels, chopped
Heat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
In a large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and brown sugar until very well blended, about 2 minutes. Add the egg and vanilla and beat until evenly incorporated. Beat in the banana,
then the flour mixture, until evenly incorporated. Stir in the oats and chocolate
morsels until evenly incorporated.
Using an ice cream scoop or spoons, drop the dough onto the baking sheets in scant golf-ball-sized mounds, spacing about 2-1/2 inches apart.
Bake the cookies, one sheet at a time, in the upper third of the oven for 10 to 14 minutes, or until lightly tinged with brown all over and almost firm when pressed in the centers. Reverse the sheet from front to back halfway
through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
These cookies are best when fresh but may be stored in an airtight container for up to 4 days or frozen for up to 1 month.
Tip: For the best flavor and texture, be sure to use an extremely ripe banana. One that is too soft and brown to eat fresh is ideal for this recipe.
Restaurant Recipe
Murphy's Bonzo Cake
Source: Murphy's, Atlanta, Georgia
20 servings
Brownie:
1/3 cup semisweet chocolate chips
1 1/3 cups granulated sugar
1 cup (2 sticks) butter, melted
3 eggs
1 cup cake flour
3 tablespoons cocoa powder
Cheesecake:
1 pound, 5 ounces cream cheese, at room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
Chocolate Mousse:
1 pound, 3.5 ounces (4 cups) semisweet 56 percent chocolate, chopped
10 pasteurized egg yolks
1/2 cup granulated sugar
3 cups heavy cream
To prepare the brownie: Heat oven to 300 degrees F. Line a 10-inch baking pan with 3-inch sides with parchment paper and spray the sides with cooking spray.
In a large bowl, combine chocolate chips and sugar. Add melted butter and mix with an electric mixer for 2-3 minutes. Add the eggs one at a time and stir after each addition until well combined.
Sift the cake flour and cocoa and add to the mixture. Scrape the sides of the bowl and beaters to combine. Mix until it is a smooth paste. Pour into the baking pan and bake for 45 minutes, or until the center springs back when
pressed.
Let the brownie cool completely, then run a knife around the edges to loosen and remove from pan. Turn upside down into a clean 10-inch baking pan with 3-inch sides lined with parchment or a similar size springform pan.
To prepare the cheesecake: Heat oven to 285 degrees F.
With an electric mixer, beat cream cheese. Add sugar and continue to mix. Scrape the sides of the bowl and beaters to combine and eliminate lumps.
Add the eggs one at a time and stir after each addition. Add vanilla extract and mix 1 minute. Pour on top of the cooked brownie in cake pan. Bake the cheesecake/brownie on a rimmed sheet or baking pan in a 1/2 inch water
bath for 45 minutes. The top should feel firm to the touch. Let cool completely.
To prepare the chocolate mousse: In a double boiler or bowl over simmering water, melt the chocolate.
In a separate bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy.
Slowly alternate the addition of cream and melted chocolate to the egg yolks. Beat until soft peaks form. Pour the chocolate mousse on top of the cheesecake (you might have some extra mousse). Smooth the surface to avoid air pockets.
Refrigerate until the mousse sets, about 3 hours. If not using a springform pan, run a knife around the edges to loosen. Heat the bottom and the sides of the pan on the stovetop for a few seconds. Turn it upside down on a piece of plastic and cardboard. Shake the pan, and the cake should slowly come out. Flip it back on a piece of cardboard or serving plate and remove the plastic.
Per serving: 652 calories (percent of calories from fat, 63), 8 grams protein, 56 grams carbohydrates, trace fiber, 48 grams fat (28 grams saturated), 260 milligrams cholesterol, 217 milligrams sodium
Question of the Week
My soup was too salty the other day. It was such a shame to throw it out. Is there any way that I could have saved it?
If you put some cut potato pieces in the soup. They will absorb salt from the liquid. In a few hours, your soup will be less salty. Throw the potato pieces away. If you add a little vinegar or lemon juice, it won't reduce the salt but the acid will make it less noticeable.
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
Other Recipes
Star Wars Jedi Mix Cookies
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup dry oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
1 cup Star Wars Jedi Mix M&M’s
Cream together butter and sugars. Add eggs and vanilla extract.
Combine flour, oats, salt and baking soda. Add to creamed mixture and mix well. Stir in chips and M&M’s. Drop by teaspoons onto ungreased cookie
sheet. Bake 10-12 minutes at 375 degrees F.
Makes five dozen.
Cajun Pretzels
1 box sourdough pretzels, broken into bite size pieces
1 cup vegetable oil
1 envelope Hidden Valley Ranch Dressing mix
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon dried dill weed
In a roasting pan, mix oil and all seasonings well. Add broken pretzels and stir well to marinate. Cover and bake for 2 hours at 200 degrees F, mixing well every 30 minutes. Lay on a brown paper bag to remove excess oil. Store in
covered container.
Cheesy BLT Pizza
1 (10 ounce) thin pre-baked pizza shell
4 ounces (1/2 package) cream cheese, softened
3/4 teaspoon Italian seasoning
1/4 teaspoon freshly ground pepper
2 cups leaf lettuce, shredded
1 cup (4 ounces) co-jack cheese, finely shredded
3/4 cup chopped fresh tomato
7 slices bacon, cooked until crisp, chopped
Green or black olives, sliced (optional)
Place pizza shell on baking sheet. Heat in a 400 degree F oven for 5 minutes or until slightly crisp.
Remove pizza shell from oven and let cool slightly.
Combine cream cheese, Italian seasoning and pepper. Spread on pizza shell to within 1/2-inch of edge. Sprinkle with lettuce, co-Jack cheese, tomato and bacon. Top with sliced olives, if desired. Cut pizza into 12 wedges and serve.
Pennsylvania Dutch Sour Cream Cabbage
Yields 8 to 12 servings.
1 medium head cabbage, shredded
1/2 cup vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups granulated sugar
2 tablespoons all-purpose flour
1 pint (2 cups) sour cream
2 cups distilled white vinegar
Heat oil in a large skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.
Deviled Ham Dip
1 cup sour cream
1 (4 1/2 ounce) can deviled ham
1 tablespoon grated onion
1 teaspoon prepared mustard
Mix ingredients well. Serve with your favorite crackers.
NOTE: This dip also makes a good sandwich filling!
Chow Mein Noodle Chicken Casserole
1 whole chicken, cut up
8 ounces sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
1 (3 ounce) can chow mein noodles
Cut chicken into serving size pieces. Place in a casserole large enough to hold chicken comfortably.
Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees F for 1 1/2 hours.
Mexican Calzones
Yields 4 servings.
1 (15 ounce) package refrigerated pie crusts, room temperature
1 pound ground beef
1 (4 ounce) can diced green chiles
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup shredded mild Cheddar or Monterey jack cheese, divided
Garnishes:
Salsa
Shredded lettuce
Sour cream
Diced tomatoes
Sliced green onions
Heat oven to 425 degrees F.
Brown beef in large skillet; drain. Add chiles, water and seasoning mix; mix well.
Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup beef filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water.
Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.
Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.
Margarita Parfaits
2 (8 ounce) containers lime yogurt
1 tablespoon triple sec
1 tablespoon tequila
1 teaspoon lime zest
8 ounces Cool Whip, thawed
Mix yogurt with triple sec, tequila and lime zest. Fold yogurt mixture into dessert topping until well incorporated. Spoon into margarita glasses and garnish with a slice of lime.
Newsletter Archives - Recipe Goldmine
Recipe for Cooks - Under construction
AAA-Recipes - Find recipes by ingredient
Gifts From Your Kitchen - Jar gifts and more!
Recipes To Go - Great time-saving recipes
Recipes To Go Message Board
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239
