 |
|
October 10, 2005 |
Recipe Requests  Welcome to all our new subscribers. We're well on our way to 12,000 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 submitting, please include it. Some have come in from other newsletters, and it would be nice to include the source. If you post the newsletter recipes you get here at another message board, please include the source. We have more than 1,600 recipes and are adding more daily at Gifts From Your Kitchen. Great food gifts from your kitchen for all occasions. There is a large collection of jar gifts here. This site also includes crafts for all occasions. mrscats shared pictures of Katie's kittens with me. I know there are other cat lovers here, so I don't think she'll mind if I share one of those pictures with you. Click here to see Katie's Kittens!
Hi! Buon lavoro! ~ I am looking for the recipe for what I believe is a type of pumpkin pie with a graham cracker crust, filled with pumpkin and nuts and then topped with whipped cream. Can you help? Mille grazie. ~ Lina ***** Hi all - I am looking for simple wine recipes. Thanks. ~ Kathy in Fl ***** Does anyone have the recipe for pudding mix cookies? It has been many years, but I remember that the flavor was determined by which pudding mix was used, and that it had very few ingredients. It was an easy one for a child to make. ~ G ***** I am trying to find a recipe for what our local Chinese restaurant calls "Cho Cho Chicken." It is chicken on a skewer, but it's not the same as any recipe I've found on line. Any ideas? ~ Barbara ***** I am looking for "hash browns" or potato cakes, those yummy little thingies you get with breakfast at some coffee shops, made from potato, etc. ~ Julia Elliott - Cape Town ***** I am looking for a sweet strawberry-rhubarb pie recipe. Anybody have something like this? ~ Bob, in TX ***** I just had a wonderful cornbread dressing that was spicy and had tiny shrimp in it. Does any one have a recipe? ~ Mistymorn ***** Does anyone have the recipe for the black beans and/or the marinade used for the chicken at the Pollo Tropical chain in Florida? I moved from Florida and can't find anything that compares to that chain's recipes for chicken on the grill and black beans and rice. Many thanks. ~ Linda Abbott
Shared Recipes, Crafts and Hints Thanks Diane for the great Creamy Chicken Casserole made with crescent rolls---this was just the recipe I was looking for. ~ Cindy--Akron, OH ***** I didn't realize how much I missed this newsletter until I didn't see my favorite chef-hat cactus! So glad you're back. I would love to make the Date Coconut Balls but I think some information was not included. It doesn't tell how long to bake. Thank you so much for all your work. ~ Dotty in NJ Dotty, thank you, and I'm sorry about that. These should be baked for 10 minutes. ~ Linda ***** To Deb, who questioned the number of cookies the Laura Bush Cowboy Cookies recipe made, it's like any other drop cookie recipe, it all depends on how large or how small you decide to make each cookie. ~ JG ***** cuteascountry_Shortcake responded to a request from Dorothy for a listing of high fiber foods: http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1700&forum_id=88 Here is a site that has a listing of foods with calorie and fiber. Scroll down to find the fiber one.
http://www.health.gov/dietaryguidelines/dga2005/document/html/appendixB.htm Below is an informative website for high fiber foods requested by Dorothy. ~ Mary http://www.fatfreekitchen.com/fiberlist.html ***** I use dried cherries in place of raisins in muffins, oatmeal cookies, and scones. Add 1/4 teaspoon almond extract to make the cherry flavor more intense. ~ Sue Roberts ***** In response to a request from Linda in Maryville for recipes using dried cherries, a recipe for Double Cherry Streusel Bars (T&T) has been posted by LuAnn at The Cutting Board: http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1694&forum_id=88 Note from Linda ~ To anyone who has not tried one of LuAnn's recipes, you're in for a real treat. LuAnn was a home economics teacher, and her tried and true recipes are exactly that. She can tweak a recipe until it's pure perfection. ***** Linda in Maryville was looking for dried cherry recipes. ~ Mary Cherry Zucchini Bread Makes 1 loaf, about 16 servings 2 eggs Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, baking soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel. Grease and flour bottom of 8 1/2 x 4 1/2-inch loaf pan. Pour batter into prepared pan. Bake in preheated 350 degree F oven 55 to 65 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator. Dried Cherry Walnut Bread Pudding 1 cup milk Custard: In a medium saucepan combine milk, cream, sugar and vanilla and bring to a boil. In a bowl beat eggs lightly. Pour half the milk mixture into the eggs, whisking continuously, then add egg mixture to remaining milk in saucepan. Heat oven to 325 degrees F. Butter a shallow 1 1/2 or 2-quart baking dish. Sprinkle bottom of dish with 1/2 cup Dried Cherries. Arrange alternating rows of bread and apple slices along bottom of dish beginning and ending with bread. Sprinkle with remaining Dried Cherries, 1/2 teaspoon cinnamon and walnuts. Pour custard over top and sprinkle with remaining cinnamon. Zippy Pork Tenderloin 1 1/2 to 2-pound pork tenderloin Butterfly the tenderloin and set aside. In a small mixing bowl combine the orange juice, zest, tart cherries, jalapeno and olive oil. Mix well and pour into a gallon-size re-closable plastic bag or non-reacting dish. Add the tenderloin and cover. Refrigerate two to four hours, turning occasionally. Heat broiler on high. Remove the tenderloin from the marinade and place the meat on a lightly oiled broiler pan. Broil 6-8 minutes on each side. Meanwhile, pour the marinade into a small saucepan and heat to a boil, reducing the liquid by half. Reduce heat to a simmer and add the heavy cream, stirring constantly until a smooth consistency is achieved, about two minutes. The sauce will be a medium thickness, but will impart a magnificently tangy-hot flavor. Remove tenderloin from rack, pour sauce over the meat and serve immediately. Makes two to four servings. Cherry Orange Poppy Seed Muffins 2 cups all-purpose flour Combine flour, Miller's bran, sugar, poppy seeds, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill paper-lined muffin cups 3/4 full. Bake in a preheated 400 degree F oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm or let cool completely. Makes 18 muffins. Firecracker Salsa 1/2 cup dried tart cherries Combine dried cherries, preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on HIGH (100% power) 1 to 1-1/2 minutes, or until hot. Let stand 5 minutes. Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime juice. Refrigerate, covered, 3 to 4 hours or overnight. Serve with grilled swordfish or tuna. It's also excellent as a topping for hamburgers. Makes about 1 1/2 cups; enough for 6 to 8 servings with a main course. Brie Torte 1 (15- to 16-ounce) wheel Brie cheese Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers. Makes about 20 appetizer servings. Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week. Acorn Squash Bake 2 acorn squash Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with small amount of water in bottom. Bake in a 350 degree F oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.) Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon or nutmeg. Heat on top of stove or in microwave oven until butter melts. Fill center of each squash half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately. Makes 4 servings Oatmeal Cherry Cookies This favorite cookie recipe gets a new taste with dried cherries. 1 cup (2 sticks) butter or margarine, softened Put margarine, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until creamy. Add eggs and vanilla extract; beat well. Combine flour, baking powder and salt, if desired; add to egg mixture. Stir in oats, cherries and chocolate chips; mix well. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake in a preheated 350 degree F oven 10 to 12 minutes, or until golden brown. Let cool 1 minute on cookie sheet; remove to wire rack to cool completely. Store in a tightly covered container. makes about 4 dozen. Charismatic Carrots This is a wonderful accompaniment to baked ham 1 pound carrots, peeled and sliced Cook carrots in water in a covered 2-quart saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots; mix to combine ingredients. Cook, stirring occasionally, over medium heat, 3 to 4 minutes, or until sauce is bubbly. Toast walnuts in a dry skillet on the stovetop or in a shallow baking pan under the broiler, add to carrot mixture and serve immediately. Makes 6 (1/2 cup) servings. Winter Cherry Salad 1 cup dried tart cherries Put dried cherries, orange sections and kiwi slices in a salad bowl. Combine orange juice and cinnamon in a small bowl; mix well. Pour orange juice mixture over fruit mixture; mix gently. Refrigerate, covered, 1 to 2 hours, stirring occasionally. Sprinkle with toasted almonds just before serving. Makes 6 servings ***** Shared by Debbie ~ I found this recipe at http://www.aaa-recipes.com Cherry Garcia Cookies 2 cups dried cherries Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Plump dried cherries by covering with cherry brandy and let sit overnight or microwave enough to warm them and let them sit for 20 to 30 minutes. Cream the butter with the granulated and brown sugars. Blend in egg, vanilla extract and almond extract. Fold in salt, baking soda and flour. Fold in cherries and brandy, white and dark chocolate and macadamia nuts. Batter should be soft. Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter. Bake until lightly browned around edges - 12 to 14 minutes. ***** Barbara, you didn't title the recipe, so I named it for you! ~ Linda 60's Chicken Shared with recipegoldmine.com by Barbara S. I made this recipe up in the late '60's when money was tight. Simmer a chicken breast in a 2-quart saucepan with water for about 30 minutes until chicken breast is cooked throughout. Remove carefully from water onto a plate to cool before slicing and dicing into small squares. Set aside. Saut� a medium diced onion. Set aside. Then, make a white sauce in a 2- or 3-quart saucepan: 2 tablespoons butter or margarine In the saucepan melt the butter or margarine. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat, add the cut-up chicken breast. Add: 1 drained 15 ounce can LeSueur Very Young Small Early Peas Put back on heat and stir until heated through. Serve on toast points or over white, brown or basmati rice. Serves 4 hearty eaters. Can be frozen or reheated ***** Raspberry and Cream Salad Shared by Treva Source: LeAnn R. Ralph This recipe is so good that if you make it for a special occasion (birthday, graduation, anniversary, holiday or family dinner) don't expect any leftovers! 2 (6 ounce) packages raspberry Jell-O Prepare the raspberry Jell-O with boiling water according to package directions. Mix in the raspberry pie filling. Place in the refrigerator until set. Allow the Cool Whip (or other topping) and the cream cheese to warm to room temperature. Whip the topping, cream cheese and 1 cup of sugar until smooth and thoroughly mixed. Spread over the Jell-O mixture. Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the topping/raspberry Jell-O. Keep refrigerated until you are ready to serve. NOTE: I have also made a light version of the recipe and used sugar-free Jell-O, fat-free topping and fat-free cream cheese. LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories from a Wisconsin Farm)" (September 2005); "Give Me a Home Where the Dairy Cows Roam" (September 2004) and "Christmas in Dairyland (True Stories from a Wisconsin Farm)" (August 2003). ***** Warm Spiced Apples Shared by Cara 1/4 cup butter or margarine Melt butter in a large skillet over medium-high heat; add apples and remaining ingredients. Saut� for 15 to 20 minutes or until apples are tender. Serve warm with a scoop of ice cream, if desired. ***** Here's a good recipe for all that zucchini that many gardeners have an abundance of! ~ Diana Furman Zucchini and Tomato Au Gratin 2 pounds washed and sliced zucchini In the oil, saut� each of the zucchini slices until golden on each side, removing the cooked ones and adding the rest to brown. When zucchini is done, put the tomatoes, and seasonings (except for the cheese) together in the pan that you cooked the squash and warm it all up. When warm, put into a baking dish and sprinkle with the handful of bread crumbs. Over that sprinkle on the other cheeses as much or as little as you'd like. Bake at 375 degrees F (preheated oven) for 20 minutes or until the cheese is melted. ***** Hi, This is a recipe that is quick and easy and my children always loved it. It is a main dish with most of the food groups. It was cut from some woman's magazine over 20 years ago. ~ Diana Furman Yankee Doodle Beef Soup 1 pound ground beef Thoroughly mix the beef and onion salt; shape into small meatballs (about 24). Brown them in large saucepan in the oil. When browned, pour off the excess fats and oils. Add remaining ingredients except the cheese. Bring to a boil and reduce the heat, simmer 10 minutes or until done, stirring occasionally. Sprinkle the cheese on each individual serving. Makes about 6 cups. ***** I have used this recipe for years on holidays. The people that do not like sweet potatoes loves this. Please try this. Can double for big families if you like. ~ mawmawluvshh Sweet Potato Casserole 3 to 4 medium sweet potatoes, boiled, cooled, peeled Mix all of above and put into a casserole dish. Topping: Mix and put this over top of potatoes. Bake at 350 degrees F for 30 minutes or until brown. ***** I got this recipe from a Southern Living magazine. ~ JoAnn Heskin Cinnamon-Chocolate Chip Biscotti 1/3 cup butter (softened) Combine softened butter, sugars and instant coffee granules in mixer. Add eggs one at a time. Add flour, baking powder, salt and cinnamon. Fold in nuts and chocolate chips. Divide dough in half, place on baking sheet and form into two logs approximately 10 x 2 inches. Dough may be a little sticky, so you can either flour your hands before forming logs, or refrigerate for half an hour or so before forming the logs. Remember, logs will spread while baking, so don’t make them any wider than 2 inches or the ends will break when you’re trying to turn them over. Bake at 350 degrees F for 25 minutes. Cool on baking sheet for five minutes and then transfer to wire racks to cool completely. When cooled, cut each log diagonally in 1/2-inch slices. Place on baking sheet and bake at 350 degrees F for 10 minutes, turn biscotti over and then bake another 10 minutes. Cool on wire racks. Melt each flavor of candy disks separately in top of double boiler with 1 tablespoon Crisco. As soon as water boils, reduce to simmer, stir chocolate until it melts and remove from heat but keep the chocolate in the double boiler so it doesn’t harden while you dip the biscotti. Dip half of batch of biscotti in melted dark chocolate; set aside to cool. Then dip the remainder of the biscotti in white chocolate and place on wax paper to cool. ***** Hi Linda!!! Glad to see you back on line again!!! Here are some interesting and very delicious recipes. ~ Hunnyandme Autumn Pork Chops 1 tablespoon canola oil In a large skillet, heat oil over medium-high heat. Cook pork chops about 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Mix well and heat to a boil. Cover and cook over low heat for 5 minutes or until chops are done. Serve with egg noodles. Serves 4. ENJOY!!!! Pumpkin Corn Muffins 1 1/4 cups all-purpose flour Heat oven to 375 degrees F. Grease or paper-line 12 muffin cups. In a large bowl, combine flour, corn meal, sugar, baking powder and salt. In a medium bowl, beat eggs, pumpkin, milk and oil until combined. Add pumpkin mixture to flour mixture; mix thoroughly. Spoon batter into muffin cups. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm. Serves 12. ENJOY!!!! ***** Vegetarian Meatballs Shared with recipegoldmine.com by Beth C. 1 cup bread crumbs, toasted Mix together all ingredients except soup and water. Form into walnut-size balls. Deep fry in oil until golden. Place in 9 x 13-inch greased casserole dish. Mix soup and water; pour over meatballs. Bake at 350 degrees F for 1/2 hour. Can be served over rice or noodles or alone. Variations: 1. Add cut green beans to casserole and top with canned French fried onions before baking. YUM!!! 2. Omit sage, soup and water. Add 2 teaspoons Italian seasoning and serve with your favorite Italian sauce (red, white) and serve over spaghetti noodles. Squisito! One-Dish Meal Shared with recipegoldmine.com by Beth C. Layer the following ingredients in a 9 x 13-inch baking dish: 1/2 to 3/4 cup long-grain rice Lightly salt and pepper each layer as you put it in the dish. Pour 4 1/2 cups V-8 juice over all (I usually just use the entire can). Bake at 325 degrees F for 1 1/4 to 1 1/2 hours or until vegetables are fork tender. Variation: You can also add 1 pound cooked/drained hamburger and layer above the rice (or TVP). ***** Helpful Hint from Beth C. ~ When you've forgotten to take out that hamburger from the freezer and you need it for a casserole for dinner, plop it into a pot of water and boil it until it's cooked. Then just drain off water and - voila - instantly cooked hamburger. If you want to use hamburger with less fat in it for the same recipe and you DID remember to thaw it, you can still cook it in boiling water. Just boil until all the red is gone, then drain and rinse under hot water. Most of the fat goes down the drain and you're left with a nice, pretty much fat-free hamburger - nice to not have the grease.
The absolute BEST spices and pantry items come from Caribbean Pork Chops 2/3 cup water Combine all ingredients except pork chops in a plastic storage bag; mix well. Add pork chops and shake to coat. Seal bag and refrigerate 4 to 24 hours, turning bag occasionally. Remove chops, reserving marinade. Grill or broil pork chops 20 to 30 minutes or until done, turning once to brown all sides. Bring marinade to a boil and let boil until mixture begins to boil and thicken slightly. Baste chops occasionally with marinade. Serve any remaining marinade with pork chops. Makes 6 servings. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated. Roasted Pumpkin Seeds Don’t throw away the seeds! Roasted pumpkin seeds are a real treat. Eat them as you Here’s how to prepare them: 1. Clean the seeds by rubbing off the fibers. Do not wash them. 2. In a large bowl, mix the seeds with one tablespoon of vegetable oil along with 1/2 teaspoon salt for each cup of seeds. 3. Heat the oven to 250 degrees. Spread the seeds on a baking sheet. Bake the seeds for 30 to 40 minutes or until crisp and evenly browned. Stir or shake them several times while baking. 4. Cool the seeds and store them in an airtight container. Recipe courtesy of Dennis Weaver of The Prepared Pantry.
Cook's Tip To flame a fruitcake or other dessert, dip several cubes of sugar in a small amount of lemon extract, then place on dessert. Light immediately, and you'll get a lovely blue flame.
Gary needs more questions!
Crockpot Hamburger Soup Posted by Mary6311 at The Cutting Board Thursday Oct 6th, 2005 02:45 pm 1 1/2 pounds lean ground beef In a skillet, brown ground beef and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, Worcestershire sauce and beef stock/bouillon. Add to crockpot with hamburger and stir to blend. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH setting for 3 to 4 hours. * Note: I used 2 cans of beef broth. I also added about 1/2 teaspoon Lawry’s salt-free 17 spice seasoning and 2 to 3 squirts of catsup. ***** Sweet Orange Bread (ABM) Posted by Chris in NM, Moderator, Tuesday Oct 4th, 2005 06:12 am A warm slice of this orange bread will bring sunshine to even the cloudiest of mornings! Prep: 10 min - Cycle: 3 hr 30 min 1/2 cup plus 1 tablespoon water 1. Measure carefully, placing all ingredients except Glaze in bread machine pan in the order recommended by the manufacturer. 2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack. 3. Spoon Glaze over cooled loaf. Makes 1 loaf (1 1/2 pounds), 12 slices Orange Glaze: Mix ingredients until smooth and spreadable. Nutritional Info Per 1 Slice: Calories 175 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 30mg; Sodium 270mg; Potassium 110mg; Carbohydrate 33g (Dietary Fiber 1g); Protein 5g Diet Exchanges: 2 Starch This recipe displayed with permission from General Mills, Inc. by Copyright � 2000 - 2004 Back of the Box Recipes.
Aquaviva Mina de Pesach Source: Providence Journal Chef Walter Potenza, who hosts many Seder dinners at his Aquaviva, 286 Atwells Ave., Providence, Rhode Island, shared a recipe that would be useful to others hosting Seders. He selected Mina de Pesach, a casserole that's a matzoh, turkey and vegetable savory torte. He promises it is easy to assemble. He said it was a Sephardic layered savory pie, and every Sephardi in Italy makes a different one depending on the area. 6 tablespoons extra virgin olive oil Heat oven to 375 degrees F. In a large skillet heat olive oil for 3 minutes. Saut� onion and garlic until soft and translucent about 5 minutes. Add the mushrooms, cook for 3 minutes, then cover with fresh Swiss chard. Blend well, and allow the chard and the mushrooms to release some of the water. This process will take approximately 10 minutes. Transfer to a mixing bowl. Poach turkey in one cup of chicken broth for 4 minutes. Strain, reserve broth and allow to cool while adding the turkey, parsley and eggs to the vegetable mixture. Season with salt and pepper to taste. Combine well. In a separate bowl mix the pre-cut hard boiled eggs and asparagus together and lightly season with salt and a pinch of fresh thyme. Reserve for later use. Brush olive oil on a 14-inch terra-cotta oven pot or a baking dish. Dip two of the matzohs into the cooled stock until well moistened but not falling apart. (The leftover stock can be now brought to a boil, thickened with a teaspoon of potato starch and blended with the turkey vegetable mixture. This will allow the mixture to bind together well.) Lay squeezed matzoh on the baking dish, breaking pieces to fit comfortably. Spoon half of the turkey mixture on the top, spread evenly, then top with another moistened matzoh, and repeat the process until all ingredients have been used. Brush the remaining olive oil over the matzoh, then top with the asparagus-egg and thyme mixture. Spread evenly on top of Mina and bake for 15-20 minutes until the top is rich in appearance and crispy. Cool for 10 minutes and serve accompanied by a fresh salad. Serves 6 to 8.
How do you keep a pie shell from shrinking while baking?--Ann Hi, Ann. There are two conditions that will cause shrinking of an unbaked pie shell during baking: too much gluten and too much water in the water/shortening ratio. As the shell bakes, the gluten tends to tighten and pull the shell together. And as the shell bakes, water evaporates and causes shrinkage. Pie weights will help. You can buy pie weights on the internet including our site or in a specialty shop. So, here's what we suggest: 1. Use the right flour, a low protein flour. It's the proteins that form the gluten. An all-purpose flour will work. A pastry flour is better. 2. Don't work the dough too much. Working the dough develops the gluten. 3. After you have rolled the dough, let it sit for five minutes. That gives the gluten a chance to relax. 4. Check your water to shortening ratio. The shorting will inhibit gluten develop and will not evaporate and shrink as water does. 5. Don't stretch the dough to fit the pan. Stretched dough tends to have a “memory” and slips back into the original shape during baking. 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
Cheese Pumpkins Source: Betty Crocker - picture and recipe used with permission Halloween or Thanksgiving guests will enjoy clever edible pumpkins, 8 tablespoons smoked Cheddar cold Line small serving plate with wax paper. Roll each level tablespoon cold pack cheese food into a ball; place on wax paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator. Spinach and Artichoke Dip I found this recipe in a recipe booklet which came with my new Crock-Pot Dip Master. 2 (8 ounce) packages cream cheese, softened Combine the cream cheese and half-and-half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into the Crock-Pot slow cooker. Cover; cook for 2 hours or until thoroughly melted. Brussels Sprouts in Melting Onion Sauce Serves 4 to 5. 4 quarts boiling salted water Begin by trimming the sprouts from the stalk. Let them soak in a sink full of cold water about 10 minutes, then drain. You could pre-cook the sprouts a day ahead, and warm in the onion sauce to serve. Have the water at a hard boil. Drop in sprouts and boil, uncovered 4 minutes, or until tender, but still somewhat firm. Drain immediately in a colander. Rinse with cold water to stop cooking. Heat oil in a 12-inch skillet over medium-high heat. Add onions, generous salt and pepper and cook until soft and beginning to color. Stir in the garlic and water. Cover, boil 2 minutes, uncover and cook off most excess liquid. Stir in sprouts, cook over medium-high to heat through. At the last minute, stir in basil, butter and nutmeg. Once butter is just melted, serve them up. These are good with dishes like roast chicken and baked seafood, and the sprouts are great with meat loaf. Quick Ghost Cookies Source: Chef Joe Deel 1 pound almond bark or white chocolate Melt almond bark/white chocolate over a double boiler or in the microwave. Dip cookies in almond bark/white chocolate. Place cookies on cookie sheet or parchment paper. Place mini chocolate chips on cookies for eyes. Let dry for 1 to 2 minutes. Fudge Marshmallow Brownies 4 eggs Frosting: Heat oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Beat well eggs and sugar. Melt butter; add 1/3 cup cocoa to it and add to egg mixture. Add flour, salt, nuts and vanilla extract. Bake in prepared pan for 25 to 30 minutes. When cake is done, spread Marshmallow Creme over top while it is still hot. For Frosting: Melt butter, then add cocoa. Add confectioners sugar, milk and vanilla extract. Mix well and spread over cake. Pokomoke Cider Pot Roast Source: Damn Yankee in a Southern Kitchen, 1973 by Helen Worth "The spice-enlivened cider in the exceptional Maryland recipe gives the beef slight sweetness and slight acidity, making it similar to Germany's sauerbraten but more delicate in flavor." 1 clove garlic, minced Crush garlic with salt in mortar and pestle. Add peppercorns and allspice and crush. Place onions, cinnamon stick, parsley and spice mixture in heavy pot. Brush beef with quick-browning aid and place in pot, fat side up. Add cider, cover and bring liquid to boil rapidly. Lower heat and simmer until tender, about 4 hours, turning halfway through cooking. Makes 6 plus servings. Orange Slice Nut Bread 1 cup orange slice candy, cut fine and sprinkled Mix well and put into a greased loaf pan. Bake at 350 degrees F for about one hour. Let stand overnight before slicing. May be frozen. Crazy Crust Pumpkin Pie 1 cup all-purpose flour Filling: Mix flour, sugar, baking powder, salt, water, shortening and egg. Blend well. Spread batter in deep pie pan. Mix pumpkin, sugar, salt, cinnamon, milk and egg. Beat until well blended. Carefully spoon filling into center of batter. Do not stir! Bake at 425 degrees F for 40 to 45 minutes. Swiss Onion Chicken (crock pot) Serves 4-6. 6 boneless, skinless chicken breast halves Place chicken into crock pot and top with quartered onions. Pour stewed tomatoes over all and sprinkle with black pepper. Cover, and cook on LOW for 6 to 8 hours. Remove chicken from crock pot with a slotted spoon. Top chicken with cheese slices. When the cheese begins to melt, garnish with crushed chips. Meat Loaf Wellington 1 can beef gravy Mix well 1/4 cup gravy with beef, bread crumbs, egg, onion, salt and dash of pepper. Shape firmly into loaf. Place in a shallow baking pan. Bake at 375 degrees F for 45 minutes. Separate rolls using 5 to 6 crescents. Place crosswise over top and down sides of loaf, overlapping slightly. Bake 15 minutes more. Meanwhile, heat remaining gravy. Serve with meat loaf. Serves 6. Marshmallow Fluff Cheesecake 3 (8 ounce) packages cream cheese, softened Heat oven to 350 degrees F. In a large mixing bowl, beat cream cheese, Marshmallow Fluff, eggs and flour until smooth. Pour into prepared crust shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours or overnight before serving. Delicious served with raspberry or strawberry sauce. Makes 12 to 14 servings. Butterscotch Rum Pound Cake A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake. Servings: 24 1 (11 ounce) package butterscotch flavored morsels, divided Glaze: Cake: Heat oven to 350 degrees F. Grease a 10-inch Bundt pan. Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared Bundt pan. Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts. Glaze: Microwave remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (70%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
would sunflower seeds, cracking the hull with your teeth and eating the nut-like seed kernel inside. They are also great hulled and used in trail mix, granola, or over salads or steamed vegetables.
whether served as an appetizer or used as a garnish. What a treat!