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August 26, 2005 |
Recipe Requests  Welcome to all our new subscribers. We're well on our way to 11,000 now. 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. Please do not ask me to unsubscribe you as our system is automated. 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! A note about our websites. You will find many duplicate recipes between recipegoldmine.com and aaa-recipes.com, but each serves a particular purpose - AAA-Recipes is set up with a format to easily find recipes by ingredient. Recipe Goldmine is set up with a traditional format. We would love for you to come visit our brand new forum, The Cutting Board. That forum is why this newsletter is being sent so late! I was busy setting it up and got too involved.
Does anyone have the recipe for the Waldorf Salad served at the Red Star Restaurant in downtown Portland, Oregon? It's the best I've ever had and would love the recipe. Thanks. ~ Nancy. ********** I'm looking for the Caramel Pie recipe from O'Charlies. Would anyone out there happen to have it? Thanks. ~ Tammy ********** I am looking for a recipe for the chocolate chip pizza that is served at Mazzio's restaurants here in Oklahoma. It has a thin crust, something creamy (Eagle Brand?) and then melted chips. It is so rich that you can eat only a small piece but it is really delicious. Thanks. ~ Sarah ********** I would dearly love to have the creamy French salad dressing that they used to make at the Sirloin Stockade. The one in our town closed so I can no longer get it. TIA. ~ Von ********** The absolute BEST soup bases come from ********** Would anyone know how to make those crispy Chinese noodles without frying them? Is it possible to boil "linguine" and then bake them in the oven on a cookie sheet that has oil on it? Sort of like "oven frying". Has anyone tried this? Thanks. ~ Chef Phyl in PA ********** Hi! Barbara Heybeck.....it was I who requested the hard cherry shell from Dairy Queen for ice cream! I'm glad to see I'm not the only one who wants it! Does anyone know someone who works at DQ who can check into this? ~ Sue Tucker ********** I am looking to replace a crochet book that I have used very hard. My book is falling apart. It is no longer available from Leisure Arts. Is there anyone out there that might have a copy or know where I can get a copy? The book is A Touch of Victorian...book number 2255. ~ Jane Schoemaker
Shared Recipes, Crafts and Hints for Nancy ~ A New Jerusalem Cake for June 19th I, John, saw the Holy City, New Jerusalem, coming down out of heaven from God (Revelation 21:2). Here is a delicious way to enhance your celebration of the birthday of the New Church! Supplies: 1. Bake two 8-inch square layers of cake, using a yellow cake mix or your own cake recipe. 2. Let cool completely and remove from pan. 3. Prepare the frosting, adding yellow food coloring as needed to make the frosting a sunny color. Kids will enjoy mixing the food color into the icing! 4. Place the bottom cake layer on the cake platter or cardboard base (covered with foil). Cover the top of the bottom layer with yellow icing. 5. Place on the second layer on top of the bottom layer. Then cover the top and sides with icing. 6. Optional: If you want to make the cake more of a cube, bake 2 more cake layers…. Now it is time to decorate the cake! 7. Sprinkle yellow decorating sugar over the entire cake. (You can make your own yellow sugar by mixing several drops of yellow food coloring with some regular sugar.) The sugar will glisten, suggesting the beauty of the golden city. 8. Make 3 "gates" on each side of the cake using circular sugar or lemon cookies as the pearly gates. 9. Arrange jelly beans, gum drops, or hard candies around the base of the cake to suggest the twelve foundation of the city. These were gem stones of various colors, so try to use several different colors of candy. Putting one at each corner and between the gates equals 12.10. Optional: Use whipped cream, Cool Whip, or fluffy white icing to suggest clouds around the base of the holy city as it comes down “out of heaven.” Or pile mini-marshmallows around the base for the clouds. 11. Optional: Pick all the yellow candies out of the bags of Mike & Ikes, etc. and use the yellow ones to further decorate the cake. You can place them randomly or in patterns (such as making arches above the gates). Yellow sugar sprinkled on yellow frosting/ clouds of whipping cream or Cool Whip. Dandy “precious gems” for foundation stones. Use white, circular sugar or lemon cookies for pearly gates ********** I have not tried this, but thought it might work for the cherry ice cream shell topping someone had requested last week. ~ Shannon I was in the baking isle and walked past "cherry bark". It is the same stuff as chocolate bark that you make chocolate covered strawberries with. Prior to starting I would scoop the ice cream and put it on a cone or in a cup and then place it back in the freezer, so the ice cream remains frozen solid. Then melt the cherry bark with some butter and then dip your pre-scooped cone in the mixture. You may even want to drizzle it over the ice cream as well. I would then put the covered ice cream cone back into the freezer for a minute or two so that it could harden faster. Good luck. I hope this is what you were looking for and that it works for you. ********** In Denver we can buy frozen Marie Calendar's ready made pie crust shells. ~ Caroline R Bain ********** For the lady looking for crab meat to make crab cakes. Trader Joes has the best. Can also be found in some grocery stores, in the same place where they carry tuna in cans. ~ Valerie********** This is for Val who was looking for a rice and cheese recipe. Hope this is what she is looking for. ~ Alice Brown Rice and Cheese 1/4 cup margarine To cook rice: Combine 1 cup uncooked rice, 1 teaspoon salt and 2 cups water. Bring to boil and boil for 3 minutes uncovered. Cover tightly and simmer for 45 minutes, turn off burner and let sit there for 10 minutes. Saute celery, onion and mushrooms in margarine until tender. Blend with remaining ingredients. Put into greased baking dish and bake at 300 degrees F for 25-30 minutes. Serves 4-6. ********** from D. Oliver Olive Garden's House Dressing Serves: 12 1/2 cup distilled white vinegar Pour the vinegar, lemon juice, and egg into a blender; Allow to rest for 10 minutes. Add remaining ingredients to blender and blend on low speed for 30 seconds. Chill at least 1 hour before serving. Notes: Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. Serve this dressing over mixed greens or use as a marinade for your favorite meat. ***** This is for Teresa who was looking for Olive Garden Dressing from scratch. I found one at CopyKat.com. I also found their salad recipe to go along with it. Hope you enjoy it, I think they have the best salad. ~ from Tammy in Yucaipa Olive Garden Salad Dressing 1/2 C. mayonnaise Olive Garden Salad Mix 1 bag American Blend Dole Salad Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce the red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top ***** from Connie Murphy Olive Garden Salad Dressing Source: Gloria Pitzer-Kitchen Link (Copycat Collection) @ kitchenlink.com 1 1/2 cups bottled Italian dressing Blend all EXCEPT oil in blender on high speed 1/2 minute or till smooth. Pour this mixture into top of double boiler then add oil. Stir gently with wire whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill overnight or several hours before using. If consistency is too thick add more Italian dressing. Yields about 2 cups. ***** ********** Hi, This is for Betty, who wanted a recipe for Caramel Fudge. It actually came off the Recipe Goldmine site! Hope you enjoy it. ~ Lee in Malmesbury, England Caramel Fudge 6 cups granulated sugar, divided The flavor of this golden brown fudge comes from the caramelized sugar. Combine 4 cups sugar and cream in a heavy 4-quart saucepan. Set aside. Melt 2 cups sugar in a heavy 10-inch skillet over medium heat. Stir sugar constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares. Makes about 78 pieces. ********** For JD from AMN: You can find a very good spaghetti squash on Food Network, on George Stella's "Low-Carb and Loving It." ***** For jd - I cook spaghetti squash in the microwave. I cut the squash in half (shell is quite hard; use a sharp knife and be careful!) then scoop out the seeds. Then I cover each half with a paper towel and microwave on high for 5 to 8 minutes, just until the strands are "al dente". The strands can then be scooped out with a fork and added to the sauce or other recipe. My favorite use, though, is as a snack. After microwaving a half I drizzle some olive oil on it and sprinkle with some garlic salt and eat it right from the shell. A change from popcorn. Spaghetti squash is easy to grow; if you have any gardening space, save some of the seeds to plant next season. ~ Yuska ***** I LOVE spaghetti squash!! Spaghetti squash is very easy to cook. Heat the oven to 350 degrees F. Pierce the shell of a 2 -3 pound squash with a skewer and put it whole on a baking dish or sheet with sides. Bake uncovered for 45 minutes. Turn it over and bake for 15 to 30 minutes more, until the shell has softened and gives to the touch. Let it cool enough to handle. Cut in in half lengthwise and remove the seeds. Using a fork, scrape out the strands into a saucepan. If you are using it for spaghetti, let it drain a bit in a colander, as it is quite moist. To have just as a vegetable, add 4 tablespoons butter to the saucepan, salt & pepper to taste, and heat on low until the butter melts. ~ Sue R. ***** Reply to the question about cooking spaghetti squash: I wash the whole squash thoroughly, then poke slits in it with a knife so it doesn't explode. Put it on a dinner plate and nuke it in the microwave until a fork can easily pierce it. Usually mine cook around 20 minutes. Cut in half and scoop out the seeds - they're large. Scoop out the flesh from each half - it is "stringy," but tender. The flesh may be buttered and seasoned. With a beef roast meal, I like gravy over it. Salsa is good, too. Cheese would be tasty. It's GOOD!!~ Doris, Illinois ***** This is real good. Doesn't even taste like squash and very easy to make. It came from Kraft. You can take the seeds our real easy with your fingers. Enjoy! ~ Claudia Cheesy Spaghetti Squash 1 (3 pound) spaghetti squash PIERCE squash several times with a fork or sharp knife to allow steam to escape. Microwave on HIGH for about 10 minutes or until soft, turning over after 5 minutes. Let stand 5 minutes. CUT squash in half. Remove and discard seeds. Use a fork to scrape the insides of the squash to form strands. Toss squash strands with grated topping, mozzarella cheese, tomatoes and parsley. SPOON squash mixture back into shell. Microwave on HIGH for 2 minutes to heat through. ***** This recipe is for jd's request for how to make squash spaghetti. This form of spaghetti has considerably fewer calories than regular spaghetti. One cup of cooked spaghetti squash has about 41 calories and 10 grams of carbohydrate compared to 197 calories and 40 grams of carbohydrates in regular spaghetti. To prepare squash, cut the squash in half lengthwise, discarding seeds. Set the halves, cut sides down, in a 13 x 9 x 2-inch baking dish. Add water to dish to a depth of 1/2 inch. Bake at 350 degrees F for 45 minutes or until squash is tender when pierced with a fork. Remove squash from dish and cool. Scrape inside of squash with a fork to remove its tasty strands. A 3-pound spaghetti squash yields approximately 5 cups. I hope this helps, jd. Happy cooking!!! ~ unknown ***** Here are some recipes for jd. My name is Sharon and have enjoyed the recipe goldmine newsletter so much. Thanks Spaghetti Squash Halve lengthwise, remove seeds. Boil, covered, cut side down in 2 inches water for 20 minutes. Pull out the strands and mix with salt, pepper, grated cheese and/or bacon bits. How to prepare a different way: Cut squash in half lengthwise. Place cut-side down on a baking sheet with sides. Pour in enough water to come 1/4-inch up sides of squash. Bake at 350 degrees for 20 minutes; turn over and continue to cook until tender, about 20 minutes more. Remove and allow to cool. With a fork, shred flesh into long strands. You can serve with butter and parmesan cheese and/or spaghetti sauce. Spaghetti Squash That yellow spherical squash next to the butternut, acorn, and other winter squashes has a surprise inside. Split open a cooked spaghetti squash (Curcurbita pepo), remove the seeds, and "rake" the insides with a fork and sweet, mild, crunchy strands emerge that look just like spaghetti. In fact, its taste is so mild that spaghetti squash is best treated as if it were a pasta, and a launching pad for recipes from marinara to primavera to carbonara. (One cup of spaghetti squash contains 46 calories.) How to buy: How to store: How to prepare: To microwave: To boil: To roast: No matter the method you use, when the squash is tender and you can handle it, cut it open lengthwise. Remove the seeds in the middle. Rake a fork down the length of the flesh; as the squash forms strands, scrape them into a bowl. To serve, top with your favorite pasta sauce. Or toss it with fresh herbs and olive oil, chopped walnuts and parmesan cheese, plum tomatoes and basil. Spaghetti Squash When cooked, the inner strands of this healthful squash take on the texture of spaghetti. Simply top with sauce, cheese or butter. 1 spaghetti squash (3 to 3 1/2 pounds) Sauce: Halve the squash lengthwise; discard seeds. Cook, cut-side down, in a steamer basket in 2 inches of water until tender, about 30 minutes. (Depending on size, you may do this in two batches.) Let cool. Meanwhile, prepare the sauce: Place the oil in a pot over low heat. Add the onion and peppers; cook, stirring, until softened, about 15 minutes. Add the garlic and oregano; cook 3 minutes. Add the tomatoes, paste, sugar, salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Using a fork, pull out the flesh of the squash (it will form spaghetti-like strands) and place in a large bowl; top with the sauce. Sprinkle with parsley and serve immediately. Spaghetti Squash and Chicken 3 1/2 pound spaghetti squash Heat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender. While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven. Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash. Yield: 4 to 6 servings. Spaghetti Squash au Gratin 1 tablespoon olive oil Heat oil in non-stick skillet. Cook onion until soft, about 6 minutes. Remove from heat. Scrape cooked strands from the squash into large bowl. Fluff with fork. Heat broiler. Add onions, basil, salt, and pepper to squash strands. Toss well. Place mixture in an oven proof baking dish. Sprinkle with cheese. Broil for 2 minutes. Serve immediately. Makes 6 servings. Spaghetti Squash Persillade From Recipes for Whole Living 1 spaghetti squash Place squash on rack in deep pot with 1 1/2 inches of water. Steam 25 to 30 minutes or until skin can be pressed in. Cut lengthwise. Scrape out thick threads and big seeds. Scrape down squash lengthwise. The meat will separate into strands. The squash may be cooked a day in advance and refrigerated. Heat several tablespoons oil in large frying pan and swirl 2 to 3 cloves of minced garlic, cooking gently for a minute or two. Toss in squash and fold in parsley, salt and pepper to taste and additional oil or butter. Toss with Parmesan cheese. Sprinkle with chopped parsley. Serves six. Spaghetti Squash, Second Time Around 15 ounce can black beans, drained and rinsed Heat the black beans with the peppers, chili sauce and some water just to make a stew like consistency. When bubbling hot, stir in the spaghetti squash to heat through. Serve over rice and garnish with cilantro and sour cream if you can afford the calories. Yield: 2 to 3 servings. Spaghetti Squash with Basil and Red Peppers 1 spaghetti squash, about 2 pounds Prick the squash four or five times with the tip of a knife to prevent it from bursting and bake in a 350F (180C) oven until soft to the touch, 45 minutes to 1 hour. Slice the squash in half immediately to stop the cooking and separate the strands of flesh by "combing" them with a fork, scooping them out until only the skin remains. Heat the oil in a skillet over moderate heat and saut� the peppers until slightly tender, about 3 minutes. Combine the squash, peppers, salt, and pepper in a bowl and toss to mix well. Sprinkle with basil chiffonade and top with toasted pine nuts. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes. Spaghetti Squash with Tomatoes and Herbs Spaghetti squash, cooked Saut� the garlic in the oil until it's softened but not burned. Chop the tomatoes (I usually squish them in my hand over the pot) add them along with the herbs to the garlic and simmer for ten to fifteen minutes. Ladle this on the squash and top with freshly grated parmesan for a light dinner. For a spaghetti squash lasagna (something of a non sequitur since lasagna refers to the pasta and that's what the squash replaces), layer the cooked squash strands with sauce and cheese, just as you would regular lasagna, and bake for thirty minutes at 350 degrees F. You can also toss the cooked squash with half a cup of orange juice, the same amount of chopped parsley and a little salt or pepper for a warm salad or side dish. Any leftovers can be eaten cold the next day or reheated in the microwave. The first spaghetti squash I ever cooked (or ate, for that matter) was given to me years ago by a friend with a farming father. Since then, I've grown and given away my share--one of the great joys of gardening. Syndicated cooking columnist Leigh Abernathy has been an avid gardener for over 10 years and has been writing about eating what she grows for over five. Her articles have served as the inspiration for everything from family activities to half-a-dozen junior high science fair projects and as research for a masters candidate's thesis. When not playing in her gardens or kitchen, she's working on her cookbook or coaching judo at a local college. ********** Some Italian specialty stores carry pastas made from RICE. They are lighter in taste than regular pasta, but a good substitute. Usually called PASTA RISO. Ingredients are only rice and water. ~ Zoe ***** Note from Linda: My grandson is allergic to wheat products, and we use rice pasta all the time. I like it better than wheat pasta! ********** Pigs in a Blanket (Round Steak Roll-ups) Shared with recipegoldmine.com by Roy Vyskocil 2 round steaks Pound round steak covered with plastic wrap with rubber hammer to flatten, sprinkle with salt, pepper and flour pound again. Repeat on other side. The steak should be about 1/4 inch thick after pounding on both sides. Cut into strips about 4 inches by 3 inches. Lay a piece of bacon and onion on steak strip and roll up tightly and put 2 toothpicks through it to secure. Brown in large skillet with bacon fat, turning to brown on all sides. Add water to almost cover the meat rolls, add any leftover bacon and onions. Bring to a boil and reduce heat to a simmer covered for 1 hour. Remove cover taste gravy mixture and add salt and pepper if needed. Mix some brown gravy mix with cold water and add to skillet if needed. ********** Krispy Karamel Kritters Shared with recipegoldmine.com by Hunnyandme 1 package large marshmallows - frozen in freezer overnight 1. Line a cookie sheet with waxed paper. Line up in rows the marshmallows and insert toothpicks. 2. In a medium saucepan or double boiler add caramels, butter and sweetened condensed milk. Cook on low heat, stirring constantly until all melted together. Remove from heat. 3. Quickly dip marshmallows into the caramel mixture to coat, then immediately roll in the Rice Krispies and place on the waxed paper to cool. NOTE: Stir the caramel mixture occasionally to keep it smooth. Store in a tightly covered container in a cool place. ENJOY!!!!! ********** Italian Macaroni And Cheese Bake Shared with recipegoldmine.com by Hunnyandme 8 ounces uncooked ziti or other tubular pasta (about 2 1/4 cups) 1. Heat oven to 350 degrees F. Cook pasta as directed on package - except add broccoli during last minute of cooking pasta. Drain well. 2. Stir together pasta/broccoli mixture, cheese, garlic, Alfredo pasta sauce and tomatoes in same saucepan that pasta was cooked in. 3. Spray 2 quart casserole with non-stick cooking spray. Spoon pasta mixture into casserole. 4. Stir together melted butter and bread crumbs. Sprinkle over pasta mixture. 5. Bake about 20 minutes or until hot and top is golden brown. Serves 5 Enjoy!!!!!! ********** Tuna Strata Shared by Cara with recipegoldmine.com 1 (6 1/2 ounce) can tuna, packed in water, drained and flaked Stir together tuna, mayonnaise and mustard in small bowl. Place 4 slices of bread in buttered 8-inch square baking pan. Spread tuna mixture evenly over top of bread. Top with cheese. Cover with remaining bread. Beat together eggs, milk, hot pepper sauce and pepper in small bowl. Pour egg mixture over bread. Cover with plastic; refrigerate for at least 6 hours or overnight. Heat oven to 350 degrees F. Bake strata until top browns and custard sets, 40 to 50 minutes. Cool on wire rack 10 minutes before serving. Store leftover strata in refrigerator. ********** Braised Caraway Pork Chops 4 (6 ounce) center-cut pork loin chops On rack in broiler pan broil chops, turning once, until rare. In 12-inch skillet heat butter until bubbly and hot; add onions and saute until softened. Add pork chops, mushrooms, caraway seed, salt, and pepper and cook for 5 minutes; add water, cover, and let simmer until meat is tender, about 45 minutes. Serve sprinkled with parsley Pumpkin and Carrot Scones  Looking for an out-of-the-ordinary scone recipe? These are an attractive, deep orange color and they have a taste that will remind you of pumpkin pie. And there is a secret ingredient—grated carrots. The carrots give them a bit of chewiness. The bonus? These great tasting scones are healthier with vitamin A-loaded pumpkin and carrots and yogurt.
These scones were meant for autumn. They are light and moist and yes, they do taste a bit like pumpkin pie. Our kids thought they were weird but they liked them. The turbinado sugar on top creates a nice, buttery crunch. Give these scones a try. 2 1/3 cups all-purpose flour Heat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper. 1. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Stir in the grated carrots. 2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform. 3. In another bowl, stir together the pumpkin, vanilla extract, yogurt, and egg. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scones tough.) 4. Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into wedges or use a biscuit cutter to cut them into circles. Place the scones on the prepared baking sheet. Melt the 2 tablespoons of butter and brush on the scone wedges. Sprinkle them with the turbinado sugar to cover. 5. Let bake for 12 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool. Baker’s note: You can purchase cinnamon, turbinado sugar, and a biscuit cutter from The Prepared Pantry.
Continental Chicken 1 (2 1/4 ounce) package dried beef, rinsed Arrange dried beef on bottom of greased crock pot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on LOW for 7 to 9 hours (or on HIGH for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.
Ruth writes~ A. Cold nights prevent pollination of the flowers which leads to bearing fruit. Tomatoes are very sensitive to night temperatures. They will flower, but will not begin to pollinate and set fruit until nights approach the high 60s. Gardeners can experience many nights during April and May where temperatures drop into the 40s and 50s. Even though this is not cold enough to seriously harm the stems and leaves, such temperatures result in tiny aborted fruit. On a more positive note, plants have had time to become strong and develop a larger size. This might allow them to set and mature heavier than normal crops later. Be patient and watch for warmer nights to improve the number of tomatoes that appear on your plants. Resist the urge to try to provide a remedy by increasing fertilizer applications. Heavy nitrogen applications during mid to late season can also reduce fruit set. **********
Cook's Tip! Store yeast in a cool, dry place - the refrigerator is ideal. The date stamped on the yeast envelope indicates the end of its active life. You can't rely on it after this date. To extend the yeast's dated life by several months, freeze it; defrost at room temperature and use immediately. For maximum yeast dough rise, a warm place is critical. A gas oven is a good site for letting loaves double in size as the pilot light alone provides enough warmth.
Delicious Fruit Posted at The Cutting Board by Mam-Ma 2 small boxes instant vanilla pudding Save juice from fruit and add enough water for 3 cups. Mix pudding with juice. Beat until smooth. Add fruit. Serving Ideas: This fruit is delicious alone or served over angel food cake. Marshmallows, nuts or other fruit can be used. Chesdan Toasted Ravioli Source: Chesdan, Chicago, Illinois 45 frozen cheese ravioli Combine flour, pancake mix, salt and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into bread crumbs to coat. Fry ravioli in hot (350 degrees F) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.
“I’m a busy baker. Most of my recipes call for “sifted flour”. Why do I need to sift my flour?” We don’t have time to sift ours either. Flour packs easily. A scooped cup of flour, which is usually packed, can easily weigh 20% more than light, fluffy flour—enough to throw your recipe off considerably. The best practice is to weigh your flour. You’ll get the same measure every time and it doesn’t matter whether it is packed. Different flours have different moisture contents and therefore different weights per cup. Sift the flour that you use, weigh several cups, and take the average. From then on, just weigh and go. What if you don’t have a kitchen scale? If you fluff up your flour and then spoon it into a cup, it will be closer to the weight of sifted 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
Bread Bowl Bacon Dip 1 large round loaf of bread Pull out the center of the loaf of bread; you may save these pieces to use later. Combine remaining ingredients and mix well. Place dip in the refrigerator until ready to use, then spoon into hollowed-out bread loaf and serve with bread pieces and crackers. Green Apple Lemonade 3 large Granny Smith apples, peeled and cored Extract the juice from the apples, using a juicer. Combine the fresh apple juice, lemon juice, sugar, water and ice in a small pitcher. Mix well; pour into glasses. Makes 2 servings. Per serving: Cal 145 No fat Fiber 4.4 g No chol Sodium 7 mg Carb 42 g Brown Sugar Meat Loaves 3 pounds ground chuck In a large bowl, mix the first 8 ingredients well (using only one can of tomato sauce). Spray two baking dishes with favorite cooking spray and create two loaves. Mix remaining one can of tomato sauce with 1/2 cup brown sugar and heat until mixed. Spread all over the meat loaves covering well. Bake for 90 minutes at 350 degrees F. Louisiana Yam Corn Bread 2 cups all-purpose flour Sift all the dry ingredients together and set aside. Combine the eggs, milk and oil in a large bowl, beat until smooth. Add yams and beat until well blended. Add dry ingredients, stirring only until moistened. Spoon it into two greased 8-inch square baking pans. Bake at 425 degrees F for 40 minutes or until done. Cut into squares and serve warm with butter. Butterscotch Toffee Fudge 1 pound light brown sugar Butter a 9-inch square pan. Stir sugar, Marshmallow Creme, cream and butter in a heavy 3-quart pan over medium heat until mixture comes to a full boil. Boil for 6 minutes, stirring constantly. Remove from heat' stir in chips until melted, then stir in toffee bar pieces. (Toffee bars may not melt completely.) Pour into prepared pan and chill until firm. Cut into small squares. Chicken Chow Mein Soup 2 cups cubed cooked chicken Heat all the ingredients in a 3-quart saucepan over medium-high heat, stirring occasionally. When soup comes to the boiling point, reduce heat, cover and simmer 15 minutes. 6 servings - 200 calories, 4 g fat Golden Chicken 4 boneless chicken breasts Mix together mushroom soups and sour cream. Place chicken in baking dish. Spoon soup mixture over, then sprinkle dry onion soup mix on top, pressing in slightly. Bake at 350 degrees F for 30-40 minutes. Serve over mashed potatoes. The gravy is delicious! Coconut Bread with Coconut Butter 2 cups all-purpose flour Heat oven to 325 degrees F. Spray bottoms of two 9 x 5 x 3-inch loaf pans. Mix all dry ingredients together. Add buttermilk, oil, coconut, eggs, coconut extract and nuts. Mix well with electric mixer. Bake 1 hour. Coconut Butter: Mix with electric mixer until fluffy. Serve with coconut bread. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |