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September 2, 2005 |
Recipe Requests  Our hearts, thoughts and prayers are with all those affected by the devastating hurricane in our beloved Southeast. 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 occasionally due to spam, so, when mailing, please use the 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. Please take a moment to visit our forum, The Cutting Board. Meet our moderators, cuteascountry_Shortcake and Chris in NM.
Look forward to the newsletter constantly. It is great. However now I need special help. I had an appetizer made with yellow hot Hungarian peppers, sliced lengthwise, stuffed with some sort of stuffing, and baked. It was delicious, but I can't find out who made it, or how! Please, if anyone has any idea, let me know. Thanking you in advance, ~ I N, Mecca, PA I'm trying to find the recipe "Baked Potato Soup" from TGI Friday's restaurant. They have taken it off the menu here in my city. Does anyone have this or a recipe like it? ~ Kathy in Tucson I received a juicer for my birthday 2 months ago. Any ideas on what to do. I heard that if you juice fruit/veg and drink it, curbs hunger and it helps you lose weight? Anyone have favorite recipes that are made with veg-fruits and things you have in the house? Nothing too exotic....... ~ Jeannette Does anyone know what brand and what flavor of yogurt that they use in the fruit and yogurt parfait at McDonald's? Thanks for the help. ~ Indigo I love this newsletter. Was wondering if anyone has a recipe for the little orbit donuts like you can find at fairs? We love them but don't get to many fairs and they are kinda expensive also. Thanks. ~ Lu Ann in Iowa ********** Hershey used to make a fruit cake, and still might, that had chocolate and other goodies all baked into it. Does anyone happen to have or know that recipe. Thanks. ~ Gail I am looking for beef jerky recipes. Also, does anyone know what a one step angel food cake mix is, I would like to make the pineapple angel food cake. Thank you. ~ Kathy from FL Hello. I'm doing a wedding cake for a friend. She is requesting carrot cake. It will be a three tier square cake. Does anyone out there have a good recipe for carrot cake? Thank you in advance. ~ Kris
Shared Recipes, Crafts and Hints All I have to say in regards to this recipe, (Marshmallows rolled in caramel sauce and Rice Krispies). YES, they are great treats, but what makes them even greater, is that rather then storing them in an airtight container . . .For 20 years, we have been putting them in gallon size Ziploc bags and freezing them, if you pull them out onto a paper plate, you can eat them in 5-10 minutes (even better if you put them in the micro for 7-10 secs! You can have these delicious unique treats year round but only have the mess/hassle once a year!! ~ Renee ***** Hi, this is for Jane Schoemaker. You can try to get the book from http://www.Vintage-Crochet-Patterns.com. You can write to Tabitha Gibbons who owns the web site. She's got loads of lovely crochet books and maybe she can help. Even if it's not for the book, it's worthwhile visiting her site if you love crochet. Hope it helps.~ antoinette ***** First of all, just wanted to say that my prayers are out to those being affected by hurricane Katrina. Hope you're not one of them! Now here's your recipe: White Chip Meringue Dessert Bars Crust: Topping: Heat oven to 375 degrees F. Crust: Topping: Servings: 24 bars ENJOY! ***** O'Charley's Caramel Pie 2 cans sweetened condensed milk Peel paper from cans of sweetened condensed milk. Place unopened cans of milk on their sides in a large pot and cover completely with cold water. Slowly bring pot to rolling boil and This is sinfully rich! ~ Audrey Musick Caution from Linda: Whenever a recipe calls for boiling the sweetened condensed milk in the can, I offer these safer alternatives from ourFood Preparation section at the Recipe Goldmine website: Sweetened Condensed Milk Caramel Sauce: For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. 1 (14 ounce) can sweetened condensed milk Oven Method: Stovetop Method: Microwave Method: ***** Hello, just today, I received 3 postcards from an English friend of mine and I really liked them as they've got recipes on them, so I thought I'd pass them on to you. you can put them in the newsletter or not, it's up to you, but the funny thing is that one of them is for a custard pie that someone asked for a while back. I know that that recipe had a terrific response but I thought I'll pass this one on as well. I hope you like them. ~ antoinette ***** Here is my copy of the dressing Theresa was looking for. ~ Mary B. Michigan Olive Garden Italian Dressing 1/2 cup mayonnaise Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, please add a little extra sugar. ***** Sue Tucker wanted a recipe for the cherry topping. This may be what she is looking for. ~ Ruth Justice, Jackson MI Magic Shell Ice Cream Topping 1 (6 ounce) package chocolate chips (substitute Melt chips and butter together (microwave on low). When melted, add oil. Pour over ice cream and it will harden. ***** Antipasto Bread Shared by Cara 1 loaf Rhodes White Bread, thawed and risen On a lightly floured surface, roll dough to a 12 x 15-inch rectangle. Brush dough with the olive oil. Spread with the pepperoni, mozzarella cheese, olives and sprinkle with Italian spices. Roll up tightly along the long side of the rectangle. Pinch the seam and ends tightly closed. Place on baking sheet sprayed with nonstick cooking spray and sprinkled with cornmeal. Cover with sprayed plastic wrap. Let rise about 15 minutes. Remove wrap. Sprinkle top of bread with Parmesan cheese and a pinch of Italian spices. Bake at 375 degrees F for 20-30 minutes or until golden brown and crispy. Cool before cutting. ***** Banana Chocolate Bundt Cake Shared by Treva 1 2/3 cups sifted all-purpose flour Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch angel food tube pan. Sift flour, cocoa, salt and soda together. Mash the bananas with fork. Cream butter and sugar until light. Add sour cream and bananas to butter and sugar. Beat the eggs until well blended. In four stages, beat eggs into butter-sugar-sour cream-banana mixture. Blend in half the flour-cocoa mixture. Stir in the milk and remaining flour. Mix only until evenly blended. BE CAREFUL NOT TO OVER-MIX BATTER. Spoon into prepared pan and bake 30 minutes on the lowest level of your oven. Rotate cake, moving the back to the front. Continue baking until a wooden pick pulls out clean from the center - about 30 minutes more. Let cool in pan 5 minutes on a rack. Turn out on rack and cool before serving. Baking Recipe for Mothers Shared by Cara 1. Heat the oven. Check to be sure there are no rubber balls or plastic soldiers lurking on the shelves. 2. Remove blocks and toy cars from table. Grease pan. Crack nuts. 3. Measure 2 cups flour. Remove Johnny's hands from the flour. Wash flour off him. Re-measure flour. 4. Crack more nuts to replace those that Johnny ate. Put flour, baking powder, and salt in sifter. Get dust pan and brush up pieces of bowl that Johnny knocked on the floor. Get another bowl. 5. Answer the doorbell. Return to kitchen. Remove Johnny's hands from the bowl again. Wash Johnny. Answer the phone. Return to kitchen. 6. Remove 1/2-inch salt from the greased pan. Look for Johnny. Grease another pan. Answer phone. Return to kitchen and find Johnny. 7. Take up greased pan and remove layer of nut shells in it. Head for Johnny who runs, knocking the bowl off the table. 8. Wash the kitchen floor, table, walls, and dishes. 9. Call the bakery and place an order. Take two aspirins and lie down. Don't forget to turn the oven off! Author, Unknown Frosted Malt Chocolate Cookies Sometimes you want a crisp chocolate cookie; sometimes you want a gooey, chewy cookie. This is a crisp cookie, a cookie that was meant for a glass of milk. This is a tender, crisp, melt-in-your-mouth cookie that the kids will love. The cookie is not overly sweet and has a nice balance with the frosting. The malted milk powder gives it just a touch of unusual malt flavor. No wonder this is a great kids’ cookie—a smooth chocolate cookie with frosting. Since it is a rolled cookie, you can cut it in any shape you choose. Better yet, let the kids help you cut them out and frost them. For the cookies:: 2 1/2 cups all-purpose flour 1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed. 2. Melt the chocolate and set it aside. 3. Cream the brown sugar and butter together. Add the egg and beat until light and creamy. Add the cream, egg, and extract and beat for about five minutes. 4. Add the dry ingredients to the creamed ingredients, mixing until combined. Refrigerate the dough for one hour or until it is firm. 5. Heat the oven to 375 degrees. Roll the dough to 1/4-inch thick. Cut into shapes and place on ungreased baking sheets. 6. Bake for 9 to 10 minutes or until the cookies just start to look dry and firm. Immediately remove them to wire racks to cool. Once cool, frost them using the frosting recipe below. For the frosting:: 3 tablespoons butter 1. In a saucepan, heat the butter, brown sugar, and cream, stirring as needed to dissolve the sugar crystals. Once the sugar crystals are dissolved and the mixture is hot, remove the pan from the heat. 2. Stir in the malted milk powder and vanilla extract. Add the powdered sugar. Add the optional meringue powder. Add more milk or cream as needed to get the right consistency for frosting. Bakers note: The meringue powder will give the frosting a hard shell that will make the cookies more durable, tough enough to stack them without marring or pack in a lunch box. Adjust the amount of meringue powder per the producer’s instructions. Meringue powder can be purchased at The Prepared Pantry. Recipe courtesy of Dennis Weaver atThe Prepared Pantry.
Buckshot Beans Yield: 6 servings 2 cups dried pinto beans, washed Cover beans with water and let soak overnight. Drain beans, discarding soaking water. In crockpot, cover beans with fresh water and add remaining ingredients. Cook on LOW for 6-8 hours, until beans are tender. Taste beans, adding salt if necessary (don't add salt at the beginning of cooking time as it will make the beans tough).
Sharon writes~ A. Peace lilies [Spathiphyllums] are attractive indoor foliage plants that also produce showy white flowers. They are one of the few foliage plants that will flower in low light. Most peace lilies grow 1-4' and are sturdy plants with glossy, dark green oval leaves that narrow to a point. The leaves rise directly from the soil. These plants also periodically produce lightly fragrant white flowers that resemble calla lilies. The long-lasting flowers start out pale green and slowly turn creamy white as they open. Peace lilies have few pest problems. Mealybugs are probably the most common insect indoors. Mites and scales can also be problems. Root and stem diseases as the black spot you may have are fungal infections and usually associated with overwatering. Check your local garden center for a spray or dust whose label mentions "For Black Spot fungus". Apply strictly according to the directions and avoid inhaling the chemical. Better yet, apply in a shaded outdoor location and when dry, bring back into the house. They are very sensitive to chilling temperatures. Injury varies with the temperature and length of exposure. Try to avoid temperatures below 60 degrees F. Magnesium deficiency can cause plants to become stunted. Leaf tissue between the veins may yellow while veins remain green. The edges of the leaves can turn brown by overfertilization or by excessive drying. Peace lily will flourish in almost any well-drained potting mix. Soil should be kept moist but not soggy. The soil should dry out between waterings. Excessive drying out can cause the plant to wilt and the leaves and edges to yellow and become spotted with the fungus. When watering, use water that is at room temperature. Peace lily will survive low interior light but would prefer bright filtered light. Peace lily should not be placed in direct sun or it will sunburn. They need very little fertilizer. Use a balanced, liquid houseplant fertilizer such as 20-20-20 every 2-3 months. Peace lilies enjoy warm conditions between 68 and 85 degrees F during the day and nighttime temperatures about 10 � F cooler. Peace lilies have wide leaves that accumulate dust. Wipe leaves regularly with a damp cloth to remove dust. Lack of flowering usually occurs on plants that are less than a year old or that receive insufficient light. Prepared by Marjan Kluepfel, HGIC Information Specialist, and Bob Polomski, Extension Consumer Horticulturist, Clemson University. **********
Pan Pierogi Posted by cuteascountry_Shortcake at The Cutting Board Thursday Sep 1st, 2005 06:54 pm A family favorite. 5 pounds potatoes* Fry onions in lots of butter. I usually fry 3/4 pound of onions with 1/4 pound (l stick) of butter each in two skillets to prevent over crowding in the pan. Fry slowly until a light golden color and completely cooked. Peel, cut up and cook potatoes in boiling salted water, drain. Add 1 stick (1/4 pound) butter, milk (if needed) and Velveeta cheese, cut up. Mash until of desired consistency for filling. This step can be prepared the night before and refrigerated until ready to assemble. Butter a large flat casserole dish or pan. I use a 9 x 15-inch enameled lasagna pan. Cook lasagna noodles according to package directions. Layer four lasagna noodles in buttered pan. Add half of the potato mixture. (Wet hands and pat on potatoes until real smooth.) Top with 4 more noodles. Add 1/2 of the fried onions. Add the second half of potato mixture. Add the third layer of 4 lasagna noodles. Add the last half of onions to the top of casserole. Bake at 325 degrees F - 350 degrees F for 45 minutes or until completely heated through. Remove from oven. Let stand about 10 minutes before serving. Just like lasagna, it will be soupy to serve if not allowed to stand. NOTES: Add milk only if mashed potatoes are really stiff. Not usually needed. *Instant potato flakes may be used with regular potatoes if desired. Also, if potatoes are too loose when mashed, you may add some instant potato flakes to firm it up to desired consistency. Can be made without onions for people who don't want onions. Can be frozen. Thaw in refrigerator before reheating. I sometimes make it in two pans. Serve one, freeze the other. Just snip the cooked lasagna with kitchen shears to fit pan. It is a versatile recipe. Comfort food at its best! Excellent served with buttered carrots and a beet salad. This casserole is delicious! Rich tasting and filling. Great for pot luck. Makes about 12 servings. Adapted (but not much) from Angels and Friends Favorite Recipes published by Angels of Easter Seal, Youngstown, Ohio - Contributed by Mrs. Roger Joliceour Salty's White Chocolate Mousse Cake Source: Salty's, Seattle, Washington Makes one 9-inch cake. Cake: Glaze: Icing: Garnish: To prepare oven, baking pans: Heat oven to 350 degrees F. Grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides with flour. Tap out excess. To mix cake: Sift together flour, baking powder and salt. Set aside. In large bowl and using electric mixer at low speed, beat together butter and sugar until coarsely blended. Increase speed to medium. Beat until light and creamy. Add vanilla, then flour mixture alternating with milk. Beat until well combined. In separate bowl, beat egg whites with cream of tartar at medium-high speed until they hold soft peaks. Using rubber spatula, gently fold one-third of egg whites into cake batter until well blended, using a cutting motion through middle of batter and turning bowl as you work. Gently fold remaining whites into batter until just combined. (Note: Do not over-mix.) To bake cake: Divide batter evenly into prepared pans. Bake in center of oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 20 minutes. Turn out onto racks to cool completely. Remove paper. Using serrated knife, cut off top brown part on each layer, making sure layers are flat and even. To prepare mousse: In double boiler or stainless steel or glass bowl over saucepan filled with simmering water, heat 12 ounces white chocolate until almost melted. Remove pan from heat. Stir until completely melted. Cool to room temperature. Using electric mixer, whip cream in large mixing bowl until stiff peaks form. Working quickly, gently fold melted chocolate into cream. To assemble: Place 1 cake layer on plate. Using pasty brush, quickly glaze top with thin layer of jelly. Working quickly, cover jelly with one-third of mousse. Top with cake layer. Add glaze and mousse. Top with final layer. Ice top and sides with remaining mousse. Gently press white-chocolate curls into mousse, covering entire cake. Refrigerate for at least 1 hour to set. Shopper's note: When buying white chocolate, look for a product that contains cocoa butter and avoid those labeled as "artificial chocolate" or "chocolate-flavored."
I have a white bread recipe that I have used for years with great results. I would like to try something with whole wheat flour. Can I convert my white bread recipe to a whole wheat recipe? Sure. Most commercial recipes and many others call for 40 to 60% whole wheat flour. I would start there. The whole wheat flour may mix a little differently than your white flour. Be prepared to adjust the amount of flour slightly. It’s easier to add a little flour to a wet dough than dribble water into a dry dough so start out just a bit wet. You can dribble water into your dough but it is harder to mix the water into the dough. The sharp edges of the bran in whole wheat flour will damage some of the gluten. You may want to add a couple tablespoons of wheat gluten to your recipe. Also, a good dough conditioner will help. Dennis Weaver atThe 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 theFree Baking Library here. ~ Linda
Hearty Bacon Casserole Source: Grande Living - recipe by Janie Wagner 1 cup sour cream Combine sour cream, cheese, salt and paprika in saucepan. Stir in hot macaroni; cover and cook over low heat 5 minutes or until heated through. Stir in bacon and pour into a 10 x 6-inch baking dish. Combine bread crumbs and butter and sprinkle over top. Broil 3 to 5 minutes until crumbs are browned. Makes 6 servings. San Francisco Fudge Foggies Source: Barbara Feldman of San Francisco, winner of Best Overall Recipe in Chocolatier magazine's Great Chocolate Challenge, 1986 Makes 16 foggies. 1 pound bittersweet chocolate, finely chopped Position a rack in the center of oven and preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with a double thickness of aluminum foil so foil extends 2 inches beyond sides of pan. Butter bottom and sides of foil-lined pan. In top of a double boiler set over hot, not simmering water, melt chocolate, butter and dissolved coffee, stirring frequently, until smooth. Remove pan from the heat. Cool mixture, stirring it occasionally for 10 minutes. In large bowl, using a hand-held mixer set at high speed, beat eggs 30 seconds. Gradually add sugar and continue to beat 2 minutes, or until mixture is light and fluffy. Reduce mixer speed to low and gradually beat in chocolate mixture until just blended. Using a wooden spoon, stir in flour. Stir in walnuts. Do not over-beat. Transfer batter to pan. Bake 28 to 30 minutes, or until Foggies are just set around the edges. They will remain moist in the center. Cool the Foggies in a pan on a wire rack for 30 minutes. Cover pan tightly with aluminum foil and refrigerate overnight, or at least 6 hours. Remove top foil and run a sharp knife around edge of Foggies. Using two ends of foil as handles, lift Foggies onto a plate and peel off foil. Invert them again onto a smooth surface and cut into 16 rectangles. Steak Casserole 1 pound round steak Cut steak into thin strips. Brown quickly in a skillet sprayed with Pam. Mix steak with remaining ingredients. Place in a shallow baking pan and cover with aluminum foil. Bake at 375 degrees F for one hour. Serve over rice or noodles. Yogurt and Peach Chicken Source: The Prairie Star 1 1/2 cups herb stuffing mix Heat oven 375 degrees F. In a food processor or blender, chop stuffing mix to coarse crumbs and pour them onto a sheet of wax paper. Thickly coat pieces of chicken with yogurt, then cover with stuffing crumbs. Lay chicken in an oiled baking dish. Cover with peach slices. Sprinkle peach slices with cinnamon sugar. Bake 20 minutes. Creamy Shrimp Dip 1 small can deveined shrimp In a medium mixing bowl, mix cream cheese until smooth. Add shrimp, minced onion, Tabasco sauce and Worcestershire sauce and cream together. Stir in mayonnaise. If needed, add additional mayonnaise until desired consistency is reached. Old Fashioned Strawberry Malt Makes 1 (12 ounce) serving. 2 scoops strawberry ice cream Place ice cream in a blender. Sprinkle malted milk powder over ice cream. Add milk. Blend until smooth. Pour into a glass. Garnish with whipped cream and a maraschino cherry, if desired. Nacho Cheese Chicken Bake (WW) 1 can low fat cream of chicken soup Mix all together. Put into sprayed 9 x 13-inch baking pan. Bake at 375 degrees F for 30 minutes. Weight Watchers points: Serves 8, each serving = 4 points Corned Beef Hash Brown Patties Source: Paperback booklet from flea market missing its cover 1 (12 ounce) can corned beef Crumble corned beef into mixing bowl. Add hash browns, onion, sugar, pepper and ketchup. Toss by hand to mix, mashing some of the potatoes. Add egg and work by hand into mixture. Form into 12 patties. Heat oil in skillet. Fry patties in batches until browned on both sides. Variation: Substitute canned salmon or tuna (oil-packed) for corned beef, omitting ketchup. Serves 6. Approximate nutritional analysis, per serving: 240 calories, 12 g. fat, 4 g saturated fat, 85 mg cholesterol, 660 mg sodium, 15 g carbohydrates, 1 g fiber, 2 g sugar, 18 g protein Lemonade Dessert Prepare this one the day before serving! Crust: Put into a 9 x 13-inch pan. Reserve some for sprinkling on top. Filling: Drain pineapple thoroughly; set aside. Beat Cool Whip, lemonade and milk until very stiff. Fold in pineapple and nuts and put over crust. Sprinkle with reserved crumbs. Freeze. Serve with fresh sugared strawberries. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |