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September 9, 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 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! Please take a moment to visit our forum, The Cutting Board. I apologize to Mam-ma, one of the moderators at our forum. I inadvertently left her name out last week. Mam-ma. Mam-ma does a terrific job of moderating the forum, and she's very creative. Stop by and say "hello." Recipe Goldmine is happy to announce that we have finally sponsored our second child through Compassion International, Viviana Elizabeth, from Ecuador. You can see both Viviana and Daniel here.
I am looking for a recipe I had years ago, you cooked chicken breasts, cut them in strips and wrapped them in crescent rolls, and put them in a dish with cream of either mushroom or chicken soup. This was a great dish for a covered dish dinner, but I can't find the recipe. Sure hope someone can help. ~ Cindy-Akron, OH ***** Hi! I have a question about the Oreo Cake. It calls for an 18.25 ounce box of yellow cake mix. It says prepare cake mix using the water and eggs listed in the recipe which is 3/4 cup of water (the usual is 1 1/3) and 2 eggs. (the usual is 3) It doesn't mention anything about the usual 1/3 cup of oil that goes in cake mix so I didn't put it in. The cake was very dry and tasted hard. Was I supposed to add the oil to this recipe or only the 3/4 cup water and 2 eggs. If you only add the water and eggs then the cake really does not taste good at all. Thanks for your help. ~ Goldman ***** How long will the magic shell ice cream topping stay good and should it be refrigerated or stored at room temp? Thanks. ~ Goldman ***** I am looking for a no bake fruitcake recipe that is made with crushed graham crackers. Thanks. ~ Kate ***** In January of 2004 I had requested some info on "file" for gumbo. Well I'm in need again .The lady I got it from was wonderful and quick. Thanks, Kate. The problem being I can't find Kate's email addy, so I'm requesting some "file: and for Kate to email .....or if anyone has some I can buy or trade, I will again be content with a large bowl of gumbo when the temps drop to -40 degrees C .It seems that "file" is hard to get in Canada. Can't figure that one out. Thanks ever so much. ~ Lisa Cormons, corml@sassktel.net ***** I am looking for a recipe for button mushrooms stuffed with a pureed avocado and topped with bacon bits. This was a warm appetizer. ~ Jac ********** Help!! Does anyone have a recipe for peach dumplings? I mean like the kind my mother used to make when I was a child. You top them with crushed vanilla wafers, cottage cheese, sugar and melted butter. There used to be a restaurant around my neighborhood called the Dumpling House, but they're gone now. I think it's a Bohemian/Slovak thing. Thanks. Sincerely ~ Lil D.(olelady477) ***** Hi! I truly enjoy finding each newsletter in my e-mail every week. I hope you can help me with this request....I have been asked by my new son-in-law, that loves to cook....to help him figure out how to re-create the Bar-B-Que beans at the Texas chain "Colter's Bar-B-Que" They are all throughout North Texas. These beans remind me of a "souped up" ranch style bean, oniony, and slightly sweet. It's a pinto bean, not a northern bean. I hope that you can help me out....I hate for him to realize that I "don't know everything" !!! HA!! Thank you, and I hope to have these on his table soon! Happy Cooking ~ Angela Edge, Sanduskey, Texas
Shared Recipes, Crafts and Hints From Sharon, Los Gatos, CA... Jerky Marinade 1 cup Kikkoman soy sauce Liquefy garlic and onion in processor (I forgot to do this). Marinate overnight or up to two days. May dry naked (preferred), sprinkle with pepper, cayenne, or (also preferred) Schilling's Montreal Steak Seasoning (not the spicy one). Summer 2004 Costco has the Schilling's seasoning, but put it in a smaller shaker jar for ease of sprinkling. ***** This is not TGI Friday's Baked Potato Soup, but it's very good and I think you will find it a great substitution. ~ Lydia in S. FL Kathy in FL requested jerky recipes. We really like this one. ~ Dorothy/OH Hamburger Jerky 5 pounds hamburger, lean Combine dry ingredients in a bowl, mix well. Add hamburger, mix well. Add water and liquid smoke, mixing well. Use a jerky gun to make the sticks and place in dehydrator until dried. Source: Morton's Salt NOTES: If you like spicy jerky, add a little more cayenne pepper. ***** Baked Potato Soup 4 large baking potatoes Either bake the potatoes in the oven or microwave- micro approximately 15-20 minutes or until tender, after poking holes in potatoes with a fork. Turn once about halfway through cooking. Cook bacon in a Dutch oven over medium heat until crisp while potatoes bake. Remove the bacon from the pot, drain on paper towels and set aside. In the same pot as you cooked the bacon, combine the milk and flour and blend well. Cook over medium heat about 15 minutes or until thick and bubbly, stir frequently. Take the pot off the heat. Cut the cooked potatoes in half and scoop out the cooked potato from the skins (save the skins and use them for a potato skin appetizer or meal with a tossed salad on another day). Mash the potatoes well. Add the potatoes, bacon, 2 tablespoons of the green onion, 1 cup of the shredded cheese, and salt and pepper to the milk mixture. Cook and stir until cheese melts. Add the sour cream, stirring until completed blended and heated through. Serve topped with a sprinkle of remaining shredded cheese and green onion. You can also save a little bacon to crumble on top. Makes 7 (1 1/2 cup) servings. You can also use fat free half-and-half instead of the milk and/or lowfat or fat free sour cream if you are watching fat content, without compromising any of the taste. I would not use fat free cheese as they don't seem to melt very well for me. Enjoy! Potato skins are great stuffed with cooked ground beef, bacon pieces, shredded Cheddar, green onions, black olives, even thinly sliced smoky ham or any combination of the above or anything else you can think of! After you stuff them, bake them until everything is heated through and melted together. Top with sour cream and/or salsa. Yum. Love this newsletter and all the folks who write in. I feel like you are my friends even though I don't know you. God bless and keep everyone safe wherever you are. We are so fortunate that Katrina was a mild storm when it hit us here in S FL, even so-our debris pile is about 24 feet long and about 6 feet high! I'm not complaining though.... ~ Lydia from S. FL ***** Shared by Sheila in PA Baked Potato Soup 4 large baking potatoes (I use 5-6) Wash potatoes, prick with fork. Bake in preheated 400 degree F oven for 1 hour or until done. Cool, cut potatoes lengthwise, scoop out pulp. Melt butter in heavy saucepan over low heat, add flour, stir until smooth (I use a whisk, much easier). Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stir constantly until thick and bubbly. Add potato pulp, salt, pepper, 2 Tablespoons green onion, 1/2 cup of bacon and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Serve with remaining onion, bacon and cheese as garnish. ***** from Cheryl for Lu Ann in Iowa - regarding Little Orbit DonutsWe use "Pillsbury" biscuits when camping to make doughnuts. After you separate the dough, quarter the slices and fry them in a little oil. Immediate after frying roll on icing sugar or cinnamon sugar. Tastes like the real thing when warm. We've never had any leftovers to taste cold. ***** from Dorothy/OH - Kris is requesting a carrot cake recipe. Carrot Cake Serving size: 16 1 box yellow cake mix Combine all ingredients, beat on low speed until moistened. Beat at medium speed for 2 minutes. Pour batter in greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes. Cool in pan and frost with cream cheese icing; garnish with chopped nuts. ***** Kathy in FL also requested a recipe for Pineapple Angel Food Cake. One-step angel food cake mix is just that. There is only 1 packet that you mix with water. Some cake mixes come with 2 packets. - Dorothy/OH Pineapple Angel Cake 1 box 1-step angel food cake mix Place the cake mix in a large bowl. Add crushed pineapple and juice. Mix well with spoon. Pour into a sprayed 9x13" pan. Bake at 350 degrees F for 30-40 minutes. Top with Fat-free Cool Whip if desired. ***** Crock Pot Cashew Chicken Shared by Cara with recipegoldmine.com 1 cup cooked chicken, diced Spray inside of crock pot with nonstick cooking spray. ***** Autumn Spice Cookies Shared by Hunnyandme with recipegoldmine.com 1 (2 layer) package spice cake mix Heat oven to 350 degrees F. Grease baking sheets. In a large bowl combine butter and eggs - beat with an electric mixer set at low speed until smooth and creamy. Add spice cake mix and oats to butter mixture; mix well. Stir in raisins. Shape into 1-inch balls. Mix the sugar and cinnamon in small bowl. Roll balls in mixture. Arrange on baking sheets. Bake until lightly browned, about 7 to 9 minutes. Cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely. Makes about 4 dozen cookies. ENJOY! ***** Lemon Torte with Raspberries Shared by Sassy with recipegoldmine.com 1 (4 serving size) lemon gelatin Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside. In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporated skim milk. Cover and chill in the refrigerator for 1 to 1 1/2 hours or until mixture mounds when spooned. After chilling beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or until fluffy. Arrange angel food cake cubes in the bottom of the springform pan. Pour gelatin mixture over cake cubes. Cover and chill in the refrigerator for 4 to 24 hours or until firm. Meanwhile, in a small bowl stir together raspberries and sugar. Cover and chill 2 to 24 hours. To serve, cut torte into wedges and spoon raspberries over top. ***** Zesty Porcupine Meatballs Shared by Hunnyandme with recipegoldmine.com 1 pound lean ground beef In a large bowl combine ground beef and ground pork; mix well. Add rice, milk, egg, 2 teaspoons of salt and 1 teaspoon of chili powder; mix well. Shape mixture into 1 1/2-inch balls. Heat canola oil in a large skillet over medium-high heat until hot. Cook meatballs in batches in the hot oil until browned on all sides; drain. In a large saucepan combine undrained tomatoes, remaining salt, remaining chili powder, water, onion, garlic powder and cayenne pepper; mix well. Bring to a boil over high heat, stirring occasionally. Reduce heat to low. Add meatballs to tomato mixture and mix well. Cover and cook over low heat, stirring occasionally, for 1 hour. Serve over hot cooked rice, if desired. Serves: 8 to 10 ENJOY! ***** Peanut Butter Pancakes Shared by Treva with recipegoldmine.com 1 1/4 cups all-purpose flour Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by 1/4 cupsful onto griddle. Cook until golden brown on both sides ***** Brussels Sprouts with Caraway Shared by Treva with recipegoldmine.com 2 (10 ounce) packages Brussels sprouts Trim the Brussels sprouts and remove tough outer leaves. Cut each sprout into three slices. Put the butter, caraway and 1/2 teaspoon salt in a microwaveable dish and microwave on HIGH, uncovered, until the butter melts, about 1 minute. Add the Brussels sprouts and toss to coat with the butter. Cover with plastic wrap and vent. Microwave on HIGH, stirring every 2 minutes, until Brussels sprouts are tender and bright green, about 10 minutes. Stir in the vinegar and 1/8 teaspoon pepper. Taste and add salt and pepper if needed.
The absolute BEST cooking extracts come from Watkins Almond Bars Spray a 9 x 13-inch baking pan with Watkins Cooking Spray Mix: Press into pan and bake 15 minutes at 350 degrees F. Mix: Spread on baked base and bake 15 minutes more at 350 degrees F. Note: For extra cheesy filling, increase to 12 ounces cream cheese and add 2 tablespoons more sugar. Spread on baked base and bake 15 minutes. Cool to room temperature and frost with mixture of: Back up my hard drive? How do I put it in reverse?
We read cookbooks the way some people read novels—which probably makes us a little boring at parties. Anyway, I came across a salad dressing that used equal parts sour cream, buttermilk, and mayonnaise. “I’ll bet we can make a great potato salad out of that.” (Of course, converting any recipe to a potato recipe is a pastime in Idaho, where we live.) We used new, waxy, red potatoes (at least in Idaho, they are available year around), and frozen green peas. It was dynamite. Red Potato and Green Pea Salad Recipe This is a quick and easy salad to make. As with any potato salad, feel free to experiment. We meant to add a soft white cheese like Gouda or Havarti but liked the simpler version so much, we never got that far. I think fresh dill would make it even better. (Alas, our local grocery store didn’t have any—and we live in one grocery store town.) I think the equal parts mayonnaise, sour cream, and buttermilk will make a great dressing base for many salads. 2 1/2 to 3 pounds small red potatoes 1. Cook the potatoes until just tender. Slice them thinly leaving the skins on the potatoes. 2. In medium bowl, mix the mayonnaise, sour cream, buttermilk, salt, pepper, and dill together until smooth. Pour the dressing over the potatoes. Add the green peas and onions. Mix with a spatula until the potatoes are covered with dressing. 3. Chill and serve. Recipe courtesy of Dennis Weaver at The Prepared Pantry.
Shared by Cara Friendship... Cultivate a friendship, Little hurts are like weeds, Be proud of your well tended garden, Don't neglect your garden, By Ruth Moyer Gilmore
Tuscan Pasta Stew A fabulous pasta stew, slow cooked for extra flavor. 1 to 1 1/2 pounds boneless skinless chicken breasts, Combine all ingredients except spaghetti in crockpot. Cover and cook on LOW for 4-5 hours. Stir in spaghetti. Cover and cook on HIGH for 45-50 minutes until pasta is tender.
Cook's Tip How to adapt recipes for the food processor... Chop, slice, mince, grate and crumb ingredients first, then set them aside. Continue with blending, creaming, mixing and other combining instructions. Process dry ingredients such as nuts, crumbs, coconut and similar foods first. Then follower other instructions, adding ingredients to the same processor bowl. If nuts are part of a cookie recipe, for example, they can be added whole to the creaming process, where they will be cut up at the same time the shortening and sugar are creaming. The food processor needs only a rinsing between "job" so that you can proceed from one to the other easily.
PH writes~ A. Top-heavy aloes are very common. It sounds that it has been a long time in between repotting, so do not wait so long in the future with these and many other plants. Pot the plant up an appropriate pot size not exceeding 2" in diameter at a time as the extra space will be filled with potting mix and can lead to root rot. For aloe, add sterilized sand and a little organic material as milled peat moss. They need excellent drainage and hate to be waterlogged. Place a strong wooden stake into the pot before repotting so that roots are not damaged. Anchor well and tie loosely above the soil line. Do not use wire as it cuts the tender stems. Do not fertilize the plant for one month. Once the plant has grown secure in the pot, gently remove the stake.
German Butter Cake (Butterkuchen) Posted at The Cutting Board by Olga Wednesday Sep 7th, 2005 10:37 pm Makes one 20 x 16-inch cake. 4 cups all-purpose flour, divided Chopped Almond Topping: Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk. Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes. Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree F oven for 45 minutes, or until golden. Dorothee V. Hellermann, Das Kochbuch Aus Hamburg Morton's The Steakhouse Honeysuckle Pineapple Source: San Antonio Living 5/27/05 4 slices fresh pineapple Combine honey, brandy and lemon juice in a non-porous glass dish or bowl. Mix together and add pineapple. Coat well with marinade mixture. Cover dish and marinate n refrigerator for 1 hour. Heat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized. Cook’s notes and tips: •This is a perfect dessert to serve for guests watching their weight. For those who want a richer version, add a large scoop of Hagan-Daz Dulce de Leche ice cream. •The marinade mixture can be made several hours before entertaining and add the pineapple at least 1 hour before serving. •Do not use a metal pan for this marinade. Cover and refrigerate. •Buy a ripe pineapple (center leaf will come out if its ripe). •Standing pineapple upright, peel rind with a sharp Chef’s knife, peeling about 1/4 inch off fruit. Then core the center and quarter the pineapple into four wedges. •Place two wedges in small bowl; with ice cream in the center. •Garnish with fresh sprigs of mint.
I have several bar cookie and brownie recipes that I bake regularly. Can I just stick my leftovers in a plastic bag and freeze them? What is the best way to freeze bar cookies? Most bar cookies freeze particularly well. There are two ways to freeze bar cookies: wrap them individually or wrap and freeze the whole cake after it has cooled completely. Bar cookies should last for months in a freezer (not the freezer section of your refrigerator which is not as cold). We have frozen bar cookies or six months with no noticeable loss of quality. 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
Dreamy Peach Cobbler 1 (15 ounce) can peach halves, drained Heat oven broiler. Place peaches hollow side up in a 9-inch square pan. Mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches. Place under broiler, and cook until sugar is melted and bubbly, about 1 minute. Cinnamon Biscuit Balls 4 tablespoons granulated sugar , divided Heat oven to 450 degrees F. Mix 2 tablespoons sugar and the cinnamon. Mix remaining ingredients to a soft dough. Drop dough by teaspoonsful into cinnamon-sugar. Shape each into a ball; place on lightly greased baking sheet. Bake 8 to 10 minutes. Serve warm. Chicken con Rajas 4 tablespoons butter Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside. Put milk, soup, and remaining 3 chiles in blender and blend until smooth. Whisk in sour cream. Melt butter in Dutch oven over medium heat and add oil and chicken. Season. Saute until chicken is done. Remove chicken and set aside. Add onions to same pan and saute for 3 minutes, then add mushrooms and cook until tender. Add chiles and chicken and heat through. Add soup mixture. Cover and heat over medium for 5 minutes. Season to taste. Top with cheese and bake at 350 degrees F for 15-25 minutes or until hot. Serve with Mexican rice, warm flour tortillas and a leafy green salad. 6-8 servings Skillet Bread Source: Chicago Tribune - many years ago Skillet bread has a place in history. Cooks who crossed the country in a Conestoga wagon knew how to prepare it whenever they could pull out their fry pans. 2 cups all-purpose flour In a large bowl, mix flour, baking powder and salt. Add milk and stir with a wooden spoon (very important for authenticity) until mixture is spongy. Heat butter in a 10-inch skillet (cast iron is authentic). Keep heat low and do not brown. Be sure butter is evenly spread in pan. Add batter and cook 15 minutes or until bottom side is golden brown. Use a large spatula to lift and turn. Cook 15 minutes more. Serve on a round platter spread with butter and jelly. Serves 4 to 6. Heartland Meatballs and Cabbage 1 1/2 pounds ground chuck Combine ground chuck, salt, pepper, garlic powder, cracker crumbs and eggs, and mix well. Form into 12 balls and set aside. Separate cabbage leaves. Place 1/3 of leaves loosely in bottom of casserole dish. Put 6 meatballs on cabbage, then another layer of leaves, remainder of meatballs, and top with remaining cabbage. Cover all with tomato soup and water. Sprinkle top with sugar and lemon slices. Bake at 350 degrees F for 1 1/2 hours, adding more water if necessary. Remove lemon slices before serving. Makes 6 servings. Browned Stew with Dumplings This is an old Amish Mennonite recipe. 2 pounds cubed beef Cut meat into small cubes. Melt fat in a hot skillet or Dutch oven. Brown meat and onion in fat, keep it sizzling hot until nicely browned. Sprinkle flour, salt and pepper over meat. Add the boiling water and lemon juice. Cover the pan and lower the heat so that meat simmers for 3 to 3 1/2 hours. Dumplings: Stir quickly together and drop from a spoon onto simmering stew. Cover and allow to cook 12 to 25 minutes. Chili-Roni 1 pound ground beef Brown ground beef in a large skillet; drain. Add next 5 ingredients and bring to a boil. Reduce heat and simmer 15 minutes. Add cooked macaroni and simmer another 5 minutes. Sprinkle with cheese before serving. Original Vanilla Bones (for dogs) 1 cup whole wheat flour Heat oven to 375 degrees F. Mix the flours and baking soda in a medium bowl. Mix the broth, margarine and vanilla extract in another bowl. Stir the broth mixture into the flour mixture and knead briefly. Turn out onto a floured board and roll out to about 1/4-inch thickness. Cut with a bone shaped cookie cutter. Transfer cookies to a baking sheet and bake for about 15-20 minutes or until browned. Makes about 2 dozen. Source: Stacie Caplan and Adrienne Savino, owners of New York City's Bow-Wow Bakery u. Join your friends. Go to: Make A Mix Recipes Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |