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September 16, 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'd like to remind everyone again that if you have a source for the recipe you are sending in, please include it. Some have come in from other newsletters, and it would be nice to include the source.
I want to thank Dorothy/Ohio for the recipe for beef jerky and the explanation of the one step pineapple angel food cake. Thanks. ~ Kathy in Fl ***** I am looking for the recipe for the Red Lobster cheddar cheese biscuits. If anyone has it or knows a close to it please let me know. ***** Hi, I love your newsletter. I always save it so I can sit and enjoy it and take my time with it. Much like enjoying dessert after a full dinner. I was recently in Michigan and ate at O'Charleys. There chicken Caesar salad was wonderful. I would love to see if anyone has the recipe and would not mind sharing it with me. Thanks. ~ Rosie ***** Hi. I love this newsletter, I have learned so much. I am looking for a coconut macaroon recipe. I cannot tolerate gluten, so it must be wheat free and my husband is diabetic, so it must be sugar free. Whew! Dinner at our house is always interesting. I am hoping someone can help. Thanks so much in advance. ~ Becki ***** Does anyone have or know where I can get a pattern and fabric specifications for a Potato Pouch? It's used for cooking potatoes and other vegetables in the microwave, and works beautifully. I know it uses cotton broadcloth and cotton flannel, but am not sure about the weights, or if that's important. Thanks! ~ Sharon, Los Gatos, CA ***** For Lisa Cormon: Before you read the following responses, I inadvertently left out one letter in your email address in the last newsletter. You sent me the corrected address, and I proceeded to lose that one! Easy to do that around here lately. So I hope you're reading this, Lisa... I responded to the request for fil� powder from Lisa Cormons, but the address was not valid. Here's my response in case she checks back: You can go to either of these sites to order for yourself: http://www.lacrawfish.com/ (owned by friends and former parishioners of mine) or http://www.cajuncrawfish.com/index.cfm Compare shipping costs. . . . No matter where you buy, if you should buy crawfish, try to get American; not only are they better-tasting and larger, but some imported crawfish are treated with various chemicals, including antibiotics, that have caused allergic reactions in people. They are also sometimes grown in polluted water. And beware crawfish that give a Louisiana business name but don't specify that the crawfish are Louisiana grown. Some companies have the address, but simply distribute Asian-grown product. Finally, I can vouch for the quality of LA Crawfish's crawfish. My wife and I went to a birthday party at the McGraws', and 9 of us ate around 70# of fresh-boiled crawfish. (In the shell, of course!) Rick Flynn ***** I live in south Louisiana .We have file. sure would like to send some to the lady from Canada. My email address is (deleted) ***** This is for Lisa C. who's looking for info on fil� for gumbo. I tried to e-mail this directly to her, but it didn't go through; so, in case she doesn't hear from Kate... Lisa, I don't have it readily at hand, since I'm at work, but look up the Penzeys House of Spices site. If I remember correctly from the last time I thumbed through their catalog, they have fil� for sale (isn't the main ingredient sassafras?). Anyway, check out Penzeys. If they don't have it, they can certainly head you in the right direction. If Emeril Lagasse has a web site, since he's famous for his Cajun cooking, you might find some there... Good luck! ~ Pat in Nashville ***** Hi - I am searching for a good recipe for spice cake with penuche icing. It's my father-in-law's 95th birthday soon and it's his favorite, love to surprise him with cake like his mom used to make! Thanks. ~ Beets
Shared Recipes, Crafts and Hints Hi, Lil D. (olelady477), Here is a recipe you might like to try. Peach Dumplings Source: Finest Dishes From Near & Far , St. Peter's Ladies Guild, Higganum, CT, Submitted by: Mrs. Anton Sindelar 5 to 6 peaches Wash and dry the peaches. Mix dry ingredients with enough water to form soft dough. Roll out on floured board. Cut in circles large enough to cover whole peaches completely. Fit dough around peaches. Drop in boiling water and cook 10 to 15 minutes. To serve, melt one stick (one half cup) of butter to pour over dumplings. Sprinkle with mixture of: 1 cup sugar Cottage cheese may also be served with dumplings. Note: This recipe did not include the addition of crushed vanilla wafers. That may have been your Mother's special touch. I hope this recipe brings back some fond memories for you. ~ cuteascountry_Shortcake ***** For Kate from CookinWithJP Doc's Fruit Cake This was one of my Dad's specialties, and he made them in September or October so they would have plenty of time to age and mellow out. It was a ritual to open them all up every couple weeks and pour in a little more sweet sherry, brandy or rum. The finished fruitcake is very dark, rich and sweet, almost more like a fruit candy than the usual fruitcake. These are the kind of fruitcakes that are eaten, and appreciated. The recipe below makes half a dozen or so individual fruitcakes, and can easily be doubled or tripled. To start the fruitcakes, take a large mixing bowl. In it, mix together well: 1 pound crushed graham crackers Then, in a saucepan add: 3/4 cup milk Scald gently and stir in: 1 pound marshmallows Mix till smooth, then dribble into the graham cracker mixture, mixing gently but well until the marshmallow and milk is evenly distributed throughout. Next, line your mold with a sheet of plastic wrap. Small loaf pans, bowl or decorative aspic molds all work well. Pack the fruitcake mix firmly into the mold. If you like, you can decorate the bottom of the mold, (which will be the top of the fruitcake), with glace fruit and/or a few whole nut meats before you add the fruitcake mix. Next, bring up the plastic wrap around the cake to make an airtight seal. Do the same with the rest of the fruitcake mix. When you are done you should have a half dozen or so individual fruitcakes. Now wrap each fruitcake in a layer of freezer wrap or heavy aluminum foil and seal. Store the fruitcakes in a cool dark place that is safe from vermin. Every couple weeks, open the fruitcakes, sprinkle on an ounce or so of sweet sherry, rum, brandy or whiskey, and reseal. These are best after they have had a chance to age for at least a couple months, and as long as six to eight months of age is fine. ***** For Cyndi in Akron Ohio There are several others that I see. It seems you can mix pepper or add in cream cheese to these along with broccoli. Hope this helps you, Cyndi. ~ from Diane Cheesy Crescent Rolls Chicken 4 boneless/skinless chicken breasts Boil chicken. Roll chicken breast in individual crescent roll and place in a casserole dish. Combine soup, milk and 1/2 cup cheese in a saucepan; heat until smooth. Pour mixture over crescent rolls and sprinkle with remaining cheese. Bake at 350 degrees F for 20 minutes or until rolls are brown. Creamy Chicken Crescent Roll Casserole 6 servings 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls Set oven to 325 degrees F. Butter a casserole dish (any size to hold crescent rolls). In a saucepan, mix half and half cream, 1/2 cup grated cheese and undiluted chicken soup. Heat just until the cheese melts (do not boil). Pour half of the cream mixture on the bottom of prepared casserole dish. In a bowl, mix the cream cheese and butter until smooth. Add in the chopped chicken and onion; mix well until combined. Roll up 1 (scant) tablespoon of mixture in the crescent rolls, and place seam-side down on top of the creamed mixture in the casserole. Drizzle the remaining cream sauce on top, and sprinkle with more grated cheese. Bake for 30 minutes. ***** With the cool weather just around the corner, here are some nice hot beverages to warm ya up! ~ Hunnyandme Hot Spiced Tea Shared by Hunnyandme with recipegoldmine.com 6 cups water Bring water to a boil and add cloves. Allow to simmer for 10 minutes. Add tea bags and allow to steep for 15 minutes. Remove tea bags and strain out cloves. Add remaining ingredients. Stir well. Serve warm. Hot Cider Tea Shared by Hunnyandme with recipegoldmine.com 3 cups boiling water Pour boiling water over tea bags; cover and let steep for 8 minutes; discard tea bags. Stir in cider and honey. Serve warm. Hot Spiced Cider Shared by Hunnyandme with recipegoldmine.com 1 gallon apple cider Mix all ingredients together in pan. Simmer 10 minutes to 1 hour. Strain. Serve warm. Stay warm and ENJOY! ***** I made the following recipe and wanted to share this. ~ Chris in NM Chicken in Mushroom Gravy or Chicken and Noodles (Crockpot) Source: Nancy's Kitchen 3 whole chicken breasts, halved Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. This is a yummy dish and so easy to fix! I had the crock pot on high for 2 1/2 hours and then turned it to low till I had the egg noodles done, about 5 hours longer. We had asparagus with this. Very good! Last night we had this dish again. However I jazzed it up a bit! We had quite a bit of the chicken and gravy left, along with some egg noodles. I added a teaspoon of minced garlic, not dried, to the chicken and gravy mixture. I put a layer of mixed vegetables on the bottom of an 8 x 12-inch pan, then chicken with gravy mixture, then Ritz cracker crumbs, then shredded Co-Jack cheese. I covered it with Release foil and baked for 35 to 40 minutes at 350 degrees F; took off the foil and baked another 10 minutes to melt the cheese. Yummy! ~ Chris in NM ***** Creamy Guacamole Dip Shared by Roz B., Suffolk, Virginia, with recipegoldmine.com Recipe will serve up to 10 people (but once they start dipping, that may change!). Please enjoy and spread the word about it! 5 ripe California avocados (the bumpy, rough kind) Peel avocados and mash until there are only very small chunks and avocado paste. Add lime juice. Add remaining ingredients and mix well. Season to taste and enjoy with tortillas or put a dollop in your chili. ***** I really enjoy this site and look forward to its arrival each week. Laura Bush's Cowboy Cookies 3 cups all-purpose flour Heat oven to 350 degrees F. Mix flour, baking soda, baking powder, cinnamon and salt in a bowl. In an 8-quart bowl, beat butter on medium speed until light and creamy, 1 minute. Gradually beat in the sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating between each addition. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oatmeal, coconut and pecans. For each cookie, drop by the spoonful onto ungreased cookie sheet, spacing 3 inches apart. Bake for 17 to 19 minutes until edges are lightly browned. Laura says to rotate cookie sheets half-way through baking time. I didn't. Remove from pan to cool on racks. Makes about 3 dozen delicious cookies. (No wonder the President has to exercise so faithfully.) Any questions: janda125@nwonline.net ***** Surprising Carrot Cake Shared by Diana Furman with recipegoldmine.com In a large bowl mix well: 2 large eggs Separately mix well: 2 cups all-purpose flour Mix dry ingredients into the wet by hand just till mixed, don't over-beat. Bake at350 degrees F in greased and floured pan - 2 (9-inch) pans or 1 (9 x 13-inch) pan for 30 to 35 minutes. When completely cool frost and refrigerate. (Frosting recipe below or use whipped cream.) Frosting: The greatest love is a mother's; then a dog's; then a sweetheart's. ~Polish Proverb~ ***** Sopapilla Cheesecake Shared by Nan Gilreath with recipegoldmine.com This is a wonderful!!! 1 can crescent rolls Press half of the crescent rolls in the bottom of an 8-inch cake pan or springform pan. Mix cream cheese, vanilla extract and sugar. Smooth out over the crust. Add the other half of the crescent rolls on top. Cut butter in small pieces and place on top. Sprinkle with cinnamon. Bake at 350 degrees F for 30 minutes...until golden brown. ***** Granola Bars Shared by CookinWithJP with recipegoldmine.com Cut up snack bars in serving size so they fit right in the snack size zip lock bags, then put them into a master large size freezer zip lock bags. Take out just what you need. Pack them in a lunch right from the freezer,,, and will be thawed and ready at lunch. 1 cup honey Mix honey and peanut butter until well blended. It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff. Stir in oats, flour, wheat germ and mix-ins. If mixture seems too dry, add water 1 tablespoon at a time. If it is too sticky, add oats 1 tablespoon at a time. Mixture should be slightly sticky, but Cut while warm into desired sized bars. When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a zip bag or air-tight container. These freeze extremely well. Save the crumbs for ice cream topping. Makes about 2 dozen bars. ***** Buttery Spaghetti Squash Shared by Cara with recipegoldmine.com 1 spaghetti squash (3 pounds), halved lengthwise, seeded Place squash, cut side down, in microwave safe dish. Add 2 tablespoons water. Cover tightly with plastic wrap. Microwave on HIGH power 25 to 35 minutes or until tender. Let stand for 5 minutes. Carefully remove plastic. Pull out squash strands with fork; place in large bowl. Mix butter, broth, parsley, salt and pepper; add to squash. Serve. ***** Maya Angelou's Banana Meringue PuddingShared by Cara with recipegoldmine.com 3/4 cup plus 1 tablespoon sugar Heat oven to 350 degrees F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat. In a small bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended. Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with layer of banana slices and custard. Repeat layering, ending with custard. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (to prevent it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove from oven and cool for at least 1 hour. Refrigerate at least 4 hours before serving. ***** Chocolate Cherry Cheesecake Bars Shared by Cara with recipegoldmine.com 1 (18 ounce) refrigerated sugar cookie dough Heat oven to 350 degrees F. Break up cookie dough into ungreased 15 x10-inch pan with sides. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy. Remove partially baked crust from oven. Brush egg white over crust. Return to oven; bake 3 minutes longer or until egg white is set. Meanwhile, in large bowl, beat cream cheese until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. Remove partial baked crust from oven. Pour cherry mixture evenly over crust. Return to oven; bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes. Meanwhile, in medium size saucepan, heat chocolate chips and margarine over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes. Stir whipped cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. Cut into bars. Store in refrigerator. ***** Sausage and Peach Breakfast Casserole Shared by CookinWithJP by CookinWithJP Source: recipe by DiB's This recipe is posted by request. I found it on the net with no name attached. Looks darn good! 6-8 servings 2 cups packaged pancake mix or Bisquick Syrup: Prepare pancake or Bisquick mix with the milk. Turn into a greased 13 x 9-inch baking dish. Drain peaches, reserving 1/2 cup of the syrup and set aside. Halve the sausages cross wise-same for the peaches. Arrange the sausages and peaches on top of batter, i.e. sausage, peach, sausage, peach. Bake at 350 degrees F for 20 minutes. Remove from oven, let cool for 15 minutes or so, cover with foil and refrigerate overnight. Next morning heat oven to 350 degrees F and bake casserole for 20 minutes. Serve with warm syrup Syrup: In a medium saucepan whisk together sugar and cornstarch until no lumps remain. Turn heat to medium high, adding the reserved peach syrup, cooking to thick and bubbly. Stir in maple syrup and margarine. Serve warm.
The absolute BEST spices and pantry items come from Grapeseed oil - it's an alternative to olive oil that's good for your heart. Grapeseed oil lowers bad cholesterol and won't overpower the flavors in your favorite dishes. 6 skinless, boneless chicken breast halves Combine oil, grilling rub and salt to make a paste. Rub paste onto meat. Marinate in refrigerator for at least 2 hours or overnight. Grill until done. Makes 6 servings. Variation: Substitute Watkins Provencal Grilling Rub for Mediterranean rub. The Mediterranean version provides a more Italian/Greek flavor, while Provencal is more reminiscent of southern French flavors. I always wanted to be a procrastinator,
Pecan Squares
(But about those Pumpkin Pie Squares--when you have a crowd and making a bunch of pies is too much work you can turn to Pumpkin Pie Squares-they are pie-like without the work of pies. They save time and they're darn good.) For the crust: For the filling: Heat the oven to 350 degrees. For the crust, cut the butter into the sugar, oats, and flour until crumbly. Press the ingredients into an ungreased 9 x 13-inch baking pan, across the bottom and up the sides about 1/2 inch. Bake the crust for 15 minutes. For the filling, melt the butter in a saucepan. Add the sugar, syrup, and cream and bring to a simmer, stirring as needed. Cook for one more minute. Remove from the heat and stir in the pecans. Pour the filling over the crust and spread evenly. Bake for 15 minutes at 350 degrees or until bubbly. Cool on a wire rack. Cut into squares and store in an airtight container. Baker's note: Do not overcook. Overcooking will create a harder than desired product. (The sugar cooks to hard-ball stage instead of soft-ball.) At the soft-ball stage, the topping will be caramel-like. These cookies keep and ship well.
Pumpkin Pie Pudding 1 (15 ounce) can solid pack pumpkin In a large bowl mix together all ingredients. Transfer to crockpot coated with non-stick cooking spray. Cover and cook on LOW for 4-6 hours until firm.
Cook's Tip Helpful hints for baking angel food cakes... Bowls and beaters used for beating egg whites should be grease-free. Egg whites should have no trace of egg yolk in them. A tube pan without a removable bottom may be lined with wax paper. For improved flavor and moister texture, allow cake to "ripen" for a day after baking. Angel food cake keeps well at room temperature, well covered. Freezing is not recommended.
Lori writes~ This site below will be growing and changing throughout the year. Originally BambooSource was intended to be a starting point for finding other bamboo related sites on the Internet (see the "Resource List" where there are hundreds of links to choose from). Plans are on the drawing board for something more extensive. There is extensive information on culture and buying shoots. http://www.bamboosource.com/index.php Cattails need plentiful moisture so plant them with wet feet, though dwarf
Schweinemedaillons (German Pork Medallions with Posted by Olga at The Cutting Board This elegant German dish is served at Baden-Baden’s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle. Serves 4-6 1 to 1 1/4 pounds fresh pork tenderloin, sliced Brown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees F. Add the remaining 3 tablespoons butter to the skillet and saut� mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out; add dried mushrooms, if you like, and saut� about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper. Source: Jean Anderson Cooks Source: Mansfield News Journal - Dorothy and Eugene Banks, owners of the smorgasbord, San-Dar Restaurant, in Bellville, Ohio 8 apples Wash, pare and slice apples in mixing bowl. Add brown sugar, granulated sugar, cinnamon, nutmeg, flour and whipping cream. Mix well and pour into two 10-inch round baking dishes, Cover with topping. Topping: Combine brown sugar, butter and flour. Mix to the consistency of pie dough. Sprinkle over mixture in pan and garnish with pecan halves. Bake in preheated 375 degree F oven for ten minutes then reduce heat to 350 degrees F and bake for 40 minutes, until apples are tender. Serves 8 to 10.
I'm having trouble substituting instant yeast in a recipe that calls for active yeast. What am I doing wrong? You don't say what is going wrong . . . but let me take a shot at it. It takes less instant yeast to equal a tablespoon of active yeast, about 2 1/2 teaspoons. So you may be over-yeasting your bread. If your bread rises faster than it should and has a yeasty, beer-like odor, you probably have too much yeast in your product. When using yeast, less is better. Too much yeast will tend to make crumbly bread and it won't stay fresh as long. If you have too little yeast, it may take longer to rise but the longer rise will give the bread some complex flavors that are more sourdough-like and delightful. Great bread bakers are patient. Courtesy of Dennis Weaver at The Prepared Pantry.
Gooey Toffee Butter Cake Source: Paula Deen Cake: Filling: Heat the oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan. For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla extract. Dump in confectioners sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way. Cherry Bread and Butter Pudding 12 slices white breadButter or margarine Cinnamon 1 (11 ounce) jar cherry preserves 4 eggs 2 2/3 cups milk 2 tablespoons granulated sugar Heat oven to 350 degrees F. Cut crusts from 12 slices bread. Spread butter or margarine on one side of each slice. Butter an 8-inch square baking dish. Arrange 4 slices of bread on bottom. Sprinkle lightly with cinnamon. From jar of cherry preserves (about 1 cup), spread a spoonful of preserves on each slice. Repeat making 2 more layers. In medium bowl, beat 4 eggs with fork, add milk and sugar, stirring until well mixed. Pour over bread and bake for 1 hour. Refrigerate. Makes 6 servings. If preferred, serve warm from oven. Chicago-Style Sausage and Peppers Source: Susan Goff - West Town Tavern 2 tablespoons corn oil Heat corn oil in large skillet and saut� the onions and peppers until tender and beginning to brown, about 10 minutes over medium heat. Add the bourbon and stir quickly until absorbed. Add the brown sugar and stir until the sugar melts. Season with thyme, salt and pepper. (Can be refrigerated for one week. Let come to room temperature before serving.) Char-grill the sausages until slightly blackened and cooked through. Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler. Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions. Serves eight. Castilian-Style Passover Potato Casserole 6 medium baking potatoes (about 2 pounds) Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese. Heat oven to 425 degrees F. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach. Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika. Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 8 side-dish servings. Honey-Marsala Glazed Ham (WW) Makes 32 servings. 1 (10 pound) less-sodium smoked, fully cooked ham half Heat oven to 325 degrees F. Trim rind and excess fat from ham, leaving a 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern; sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham, drizzle with honey. Bake for 30 minutes. Pour 1/2 cup Marsala over ham. Bake 30 minutes. Baste with remaining Marsala. Bake an additional hour or until ham is heated through to a temperature of 140 degrees F on an instant read thermometer. Place ham on platter and cover with foil. Let stand 15 minutes before carving. Points: 4; Serving size: 3 ounces French Pork Chops 6 pork chops Brown chops well. Combine water, thyme, parsley, soup, sour cream and 1/2 can onion rings. Pour over chops. Top with remaining onion rings. Bake at 350 degrees F for 1 hour. Lime Beef with Tortillas 4 medium limes About 5-6 hours before serving: Grate peel and squeeze lime juice. Chop onion. In 13 x 9-inch dish, combine lime juice, lime peel, onion, chili powder, red pepper and salt. Add steak, turn and marinate for 4-5 hours, turning several times. About 1 hour before serving: Remove steak from marinade. Pour marinade into a 1-quart saucepan, heat to boil, boil 5 minutes and pour into small bowl. Beat with fork while adding olive oil in thin stream. Set aside. Cut tomato wedges, cut avocados into thin wedge, and warm tortillas in oven. Grill steak 5-10 minutes. Cut in thin diagonal slices. Chicken Cordon Bleu Calzones 4 boneless, skinless chicken breasts (1 pound) Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for 30 minutes or until juices run clear. Meanwhile in skillet, saut� mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to a boil, cook and stir for 2 minutes until thickened. Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges. Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees F for 15-20 minutes or until puffed and golden. Serves 4. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
We started out to make Pumpkin Pie Squares into Pecan Pie Squares. We didn't end up there. These Pecan Squares are not pie-like at all. They are much more confection-like, almost like a candy bar. But they are very good and we won't change a thing. We'll save the pie squares for another day.