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October 17, 2005 |
Recipe Requests  Welcome to all our new subscribers. 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. But don't wait to respond to a request. Go ahead and 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. 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.
My thanks to all who took the time to reply to my request for dried cherry recipes. You, all, have sent me wonderful sounding recipes and I look forward to trying them. This is a great newsletter, and I am always excited to see it in my incoming mail. Regards, Linda, Maryville, TN ***** I would love a recipe for the Red Lobster Caesar Dressing. ~ Susi ***** Does anyone know how to make a salad dressing like the house dressing at the famous Chicago restaurant, The Berghoff? A thin slightly sweet mixture. Thanks. ~ Jim McConville ***** I have a question. I have a wonderful sour dough bread recipe that I truly love, but the problem is: I make my dough recipe, and it rises fine, but when I make it into loaves, it will not rise a second time. Could someone tell me what I am doing wrong. I love the newsletter, thank you. ~ Lila ***** I had "Tangerine Beef" at a Chinese restaurant and loved it but I can't find a recipe anywhere. Is there anyone who can help me? Thanks! ~ Jill ***** I would like a recipe for old fashioned "raisin filled cookies." My grandmother made these and left me a recipe but without specific measurements. Thanks in advance! ~ Jill ***** I am looking for the recipe for a Mexican white cheese dip that I had at a Mexican restaurant here in Kansas City that is absolutely out of this world. I have tried to get the recipe from the Mexican restaurant, but they will not give it out. Again, it is a white cheese dip, it is smooth and creamy for dipping chips. I think there are a couple of different white cheeses in it (I think one is Monterey jack cheese). I tried melting Monterey jack cheese with cream or milk and butter, but the cheese turned out stringy and not creamy. Can anyone help me with this recipe it is the best. Thank you. Have a great day :) ~ Teresa Cretel ***** Does anyone have the recipe for the butternut squash soup served at Charlie Palmers Steakhouses? I might even be willing to give up my first born for that recipe! Thanks. ~ Linda Abbott ***** First of all I want to tell you how much I enjoy this site... so many wonderful recipes.... I am looking for a rhubarb cake recipe.. looked everywhere but haven't located one.. Thanks to anyone who can help.. ~ Donna ***** Hi! I am looking for a recipe for Caramel Fudge Candy. Many years ago we had a small home-made candy store in our town and she made this candy. I have not had any since and cannot find a recipe. Thanks for any help. ~ Betty
Shared Recipes, Crafts and Hints To Linda, TN: Dried Cherry Dressing Makes 12 cups The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing is on its own. This recipe is cooked as dressing – not as stuffing. 12 tablespoons unsalted butter * I use WAY MORE sage than this, typically 1 1/2 bottles of the McCormick's dried sage…So add to your own taste. ** Timesaver, add four bags of prepared croutons. 1. Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half. 2. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine. Note: I usually double this recipe – but if you choose to do so, ensure you have a gigantic mixing bowl – I had to prepare in my sink last year lined in aluminum foil. Also, leftovers freeze really well, when reheating frozen dressing, ensure you have some chicken stock on hand to keep it from getting dry. ***** Nice to see you back up and running Linda. Have been a subscriber for quite awhile but this is the first time responding to a recipe request. My wife acquired this recipe the day before your newsletter arrived, so we haven't had a chance to try it out yet. So G, if you make it, please let us know the outcome. Thanks. ~ Jim in Calgary Chocolate Chip Pudding Mix Cookies 1 cup butter Heat oven to 350 degrees F. Mix all ingredients in descending order. Place on cookie sheet and bake 8-10 minutes. ***** I got this recipe from the Kraft foods website. I have also made it with lemon pudding with white chocolate chips and used lemon extract to replace the vanilla. Very good! ~ Hilary R. Sun Valley, NV Pudding Chocolate Chunk Cookies 1 cup (2 sticks) butter or margarine, softened PREHEAT oven to 375 degrees F. Beat butter, sugars, dry pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chocolate chunks. (Dough will be stiff.) DROP teaspoonsful of dough, 2 inches apart, onto ungreased baking sheets. BAKE 8 to 10 minutes or until golden brown. Remove from baking sheets. Cool completely on wire racks. ***** For Lina ~ I think this may be what you're looking for. Enjoy! ~ Jill Pumpkin Dump Cake 1 large can pumpkin Grease bottom of 9 x 13-inch cake pan. Combine first 6 ingredients. Pour into pan. Sprinkle cake mix over top evenly. Drizzle melted butter over all. Bake at 350 degrees F for 50 minutes. Test as for pumpkin pie for doneness. ***** Hi, my name is Bobi and I live in Mexico with my husband Brian. We retired here two years ago, bought a house and remodeled. I do not have a telephone (only a cell) so I love having satellite internet. After 2 years with nothing, it is a real treat for me. I came across Recipe Gold Mine by accident one day just surfing. I love this site - it has everything and more. So to thank you all for the recipes I have used, I am sending a few of mine back. Hope you all enjoy them. Classy Chicken We have this at least once a week and use it for company a lot! I can make it up after lunch and keep it in the refrigerator until I am ready to bake it. From my friend Dawn. Serves 2 - 4. Broccoli florets (or cauliflower) to cover bottom of square Spray bottom and sides of casserole dish. Cut broccoli into florets or small pieces and line bottom of casserole. Slice the carrots really thin and sprinkle on top of broccoli. Cut the chicken into small pieces and sprinkle over the veggies. In a measure cup, combine undiluted soup, lemon juice, mayo, curry powder, garlic, and chili flakes, whisk together well. Spread, like icing, over the veggies and chicken. Sprinkle top with cheese. Bake uncovered in a 400 degree F oven for 45 minutes, or until cheese is browned. Ida's Jicama Salad This goes to a lot of dinner parties. Ida is a missionary here. 2 apples pared, cored, peeled and diced Combine all ingredients together in a salad bowl. chill until ready to serve. May have to drain liquid before serving. Seasoned Pretzels A really good appetizer for last minute beer and wine gatherings. From Marjie in Phoenix. Fill half a large bowl with pretzels (do not use sticks) and drizzle with Orville Redenbacher's Buttery Popcorn oil (about 2 tablespoons), then sprinkle pretzels with one packet (or less) of Ranch Dressing. Toss them well, and add more pretzels, oil or dressing if needed. Serve, and watch them disappear! ***** Greek Stuffed Eggplant Shared by CookinwithJP 2 medium eggplants Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well. Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese. ***** Peanut Butter Granola Shared by Treva 2/3 cup creamy peanut butter Heat oven to 300 degrees F. In a small saucepan, combine peanut butter, honey and cinnamon. Heat thoroughly. Remove from heat and stir in vanilla extract. Place oats in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan. Pour warm peanut butter mixture over oats and stir gently until oats are coated. Spread evenly in pan. Bake in a 300 degree F oven for 30 to 40 minutes stirring occasionally. Turn off oven. Meanwhile, in a small bowl, cover raisins in boiling water. Let stand for 10 minutes. Drain well. Stir raisins, nuts and figs into baked mixture. Return to oven and let dry 1 1/2 hours, stirring occasionally. Store in covered containers. Makes 8 cups. ***** Halloween Snack Mix Shared by Treva 6 cups caramel corn In a large bowl combine all ingredients and mix well. Great for a Halloween party or to package in individual goodie bags for a school party or bake sale. ***** Caramel Apple Pudding Cake Shared by Cara 2 medium Granny Smith apples, peeled, cored, Heat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla extract; mix well. Stir in nuts. Spread batter evenly over apple mixture. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel apple mixture from the pan over each portion. ***** Blueberry Muffin Bread (ABM) Shared by Cara Bread: Glaze: Add the Bread ingredients to a 1 1/2 to 2 pound bread machine according to bread machine directions. Bake on the basic white bread setting. For the glaze: in a small bowl mix powdered sugar and 1 to 2 teaspoons milk to make glaze in a drizzling consistency. Drizzle over cooled loaf of bread. ***** Shared by Sassy Autumn Leaves The autumn leaves are falling, The leaves look very pretty, I remember, in my younger days By Helen
Spicy Vegetable Stir Fry 3/4 pound fresh broccoli Trim broccoli; cut stalks into slices and break into florets. Heat Liquid Spice in large skillet. Add broccoli, zucchini, onion, and red pepper; stir fry over medium-high heat 5 minutes or until broccoli is tender-crisp. Add mushrooms; stir fry 1 minute longer or until tender. Stir in soy sauce and top with sunflower seeds. Makes 6 servings. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated. The absolute BEST spices and pantry items come from Easy Homemade Egg Noodles 2 cups all-purpose flour
2. In a small bowl or large cup, whisk the eggs, oil, and water together. Form a depression in the flour mixture and add the egg mixture. Mix well. 3. Turn the dough out onto a floured countertop. Knead for eight to ten minutes or until the dough is smooth and elastic. 4. Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the dough with a cloth and let rest for 20 minutes to relax the gluten. 5. Using a sharp knife, slice the dough on the counter into strips 3/8-inch wide. Drop the noodles one at time into the simmering soup. Cook until tender. How to Make a Pretzel This recipe will show you how to make a soft, chewy pretzel, the kind that you find in the little mall shops. Eat them plain or dip These pretzels are really quite easy to make. If you can make bread, you can make these pretzels. There’s an extra step: boiling the par-baked pretzels for two minutes. Because they don’t require a second rise, they are actually faster to make than most breads. These pretzels are an attractive golden color, not the dark bronze that we associate with pretzels from the store. Commercially made pretzels are dipped in lye. You can do so but lye is quite caustic and most of us would choose not to work with lye. You can buy food grade lye in some pharmacies. If you do choose to use lye, dip them in lye before boiling. (I’ve never used lye so I can’t give you a lot of help on that one.) The lye adds a little stronger flavor to the pretzel than pretzels made without lye. 2 tablespoons butter 1. Melt the butter in the microwave and set it aside to cool. With shortening or butter, grease a large bowl for the dough. 2. Put about 1/3 of the flour in the bowl of your stand type mixer equipped with a dough hook. Add the yeast and sugar. Add the milk at the indicated temperature. With the dough hook, run the machine for thirty seconds to mix the water with the flour to create a slurry. Add half of the remaining flour, the salt, and the melted butter. Begin mixing at medium speed adding enough of the remaining flour to form a soft dough. Mix at medium speed for about four minutes or until the gluten has formed and the dough is elastic. The dough should be soft but not too sticky. To reach the right consistency, you may need to dribble a little extra water (maybe one tablespoon) or flour as the dough is kneading. Place the dough in the prepared bowl and cover it to keep the dough from drying out while it rises. Let it rise until it doubles. 3. Heat the oven to 450 degrees F. 4. Roll the dough out into a rectangle about 12 x 12-inches. 5. Bake the pretzels for four minutes and then remove the sheet from the oven. While the pretzels are baking, start the water to boiling with the salt added. Turn the oven temperature down to 350 degrees F. 6. Boil the pretzels, several at a time, for two minutes, turning once. (We find it easier to set a one-minute timer, turn the pretzels over with tongs, and set the timer again.) Place the pretzels on paper towels to drain. After they are drained, place them back on the baking sheets. 7. Mix the egg yolk and a tablespoon of water together for an egg wash. With a pastry brush, brush the wash on the pretzels. Sprinkle them with coarse salt. 8. Immediately after sprinkling salt on the pretzels, bake them for 23 to 25 minutes or until golden. (If you let the salt sit in the egg wash before baking, the salt will start to dissolve.) Remove the baked pretzels to wire racks to cool. Recipes courtesy of Dennis Weaver of The Prepared Pantry.
Cook's Tip To make a smooth garlic paste without getting your food processor messy, chop a few cloves of peeled garlic on a cutting board. Sprinkle them with kosher salt, and use the flat side of your chef's knife to mash them into a paste. Keep mashing and adding salt, if necessary, until the paste is as smooth as you want it to be. Then add it to whatever you're making. Just remember you're adding salt now, so be careful not to over-salt the dish later.
No Sugar Added or Sugar Free Recipes Sugar Free Peanut Butter Cookies 1 cup plus 2 tablespoons flour Mix flour, sugar and baking powder, add remaining ingredients, mixing thoroughly. Roll into 1-inch balls, place on lightly greased cookie sheet and flatten with fork. Bake 10 minutes at 350 degrees F. Sugar Free Sweetened Condensed Milk (WW) 1 1/2 cups Splenda Granular Place all ingredients into a medium mixing bowl. Blend with a hand blender on lowest speed until moist, and then on high speed until smooth. Be sure to scrape down the sides of the bowl as you go so none of the dry ingredients get left behind. Makes: 14 ounces Per Serving: 539 Calories; 1g Fat (1.2% calories from fat); 36g Protein; 95g Carbohydrate; 0g Dietary Fiber; 19mg Cholesterol; 1059mg Sodium Exchanges: 4 1/2 Non-Fat Milk Weight Watcher points: 11
No questions answered yet this week!
Virginia Rebels Posted by Olga at The Cutting Board Sunday Oct 16th, 2005 05:17 pm This is a cocoa-flavored oatmeal drop cookie. 1 cup sifted all-purpose flour Sift flour, baking soda, salt, and cocoa together; set aside. Cream butter with extract; add sugar gradually, beating until fluffy. Add the egg and beat well. Alternately add dry ingredients with water, mixing until blended after each addition. Add rolled oats gradually, stirring well. Drop by teaspoonsful 2-inches apart onto ungreased cookie sheets. About 15 dozen cookies. Bake at 350 degrees F about 12 minutes. NOTE: If desired, after addition of rolled oats, mix in any one of the following: 1 cup chopped dark seedless raisins, 6 ounces semisweet chocolate pieces, 1 cup drained, chopped maraschino cherries, or 1/2 cup chopped candied cherries and 1/2 cup chopped candied pineapple. Source: CAI Canadian Family Cookbook ***** Spicy Gumbo-Laya Posted by Cajuns at The Cutting Board (Cajuns owns the http://www.cajuncookingrecipes.com website) 3 tablespoons olive oil or bacon drippings Heat fat in a large pot over med high heat. Add chicken and sausage, and saut� until brown. Transfer the meat to a bowl. Leave drippings in pot. Add onion and bell pepper to drippings and saut� till soft. Add flour and stir until golden brown. Slowly whisk in the chicken broth, and add tomatoes juice and all. Bring to a boil, and add chicken, okra, and rice. Reduce heat to medium. Cook uncovered until rice is tender, and most of liquid is absorbed. Stir occasionally. Mix in scallops and shrimp, cover, and cook until seafood is done. Originally posted at Cajun Cooking Recipes Message Board
Frontera Grill Mexican Chocolate Pecan Pie Bars Frontera Grill is the Mexican restaurant in Chicago owned by Rick Bayless. Source: Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless Frontera Grill’s house specialty dessert for more than 13 years has been a gooey chocolate pecan pie in a tender, flaky crust. Here we’ve turned that same approach into bars, simplifying our original pie recipe and giving it a form that’s right for a buffet or party. Rather than pastry, we’ve made an easy crust of bread crumbs and crunchy Mexican chocolate, then filled it with an indulgent cargo of nuts and chocolate held together with a just a bit of not- too-sweet goo. You may find it easiest to line your pan with a carefully flattened piece of heavy-duty foil to help lift the bars out. Chilling them first will make them easier to cut. Makes 24 bars. 2 1/2 cups (about 10 ounces) pecan halves Heat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until richly browned and toasty smelling, about 10 minutes. Let cool, then scoop into the food processor and coarsely chop by turning the machine on and off. Remove about 1 1/2 cups of the nuts and put in a large bowl to use in the filling. Add half of the Mexican chocolate to the nuts in the food processor and pulse the machine to mix them. Add bread slices; process until everything is fairly fine crumbs. Add 1/3 cup of the melted butter and 1/4 teaspoon of the salt. Process just to moisten everything. Lacking a food processor, you can chop each item separately with any other appliance or gadget you deem appropriate, then combine them in a bowl with the melted butter and salt.) Liberally butter a 13 x 9-inch baking pan, then evenly pat in the crumb crust mixture. Refrigerate while you make the filling. Add the remaining half of the Mexican chocolate, the chopped semisweet chocolate and the flour to the bowl with the reserved pecans. In the food processor (you don’t even need to clean it), mix the eggs and sugar until well combined. Add the corn syrup, pulse a couple of times, then add the remaining 2/3 cup of melted butter, the remaining 1/2 teaspoon of salt and all the vanilla. Process to combine thoroughly, then pour over the pecan filling mixture, stir well and scrape everything into your crust-lined pan. Bake 40 to 50 minutes or until the bars have pulled away slightly from the side of the pan. Let cool to room temperature before cutting into 2 inch-squares, dusting with powdered sugar and arranging on an attractive serving platter.
Have you ever made the homemade egg noodles with all whole wheat flour or part whole wheat flour? If so, how did they turn out? I am thinking of making these with the whole wheat flour. I’ve never made whole wheat noodles but my mother did many times. I think a mixture of bread flour and whole wheat flour would be best. I would start with 40% whole wheat. If I wanted to use all whole wheat flour, I would consider mixing the flour with the water and setting it in the refrigerator overnight. The long soak tends to temper the grassy, bitter taste that whole wheat flour sometimes has. 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
Curly Corn Dogs Source: Bon Appetit, August 2005 Recipe by Jeremy Jackson - from A Competitive Cook's Wild Ride Serves 8. Jackson always eats corn dogs at the Iowa State Fair: They're deep-fried to order. Here, he adapts the recipe by quartering the hot dogs lengthwise, dipping them in batter, then skillet-frying them in a shallow pool of oil. The hot dogs curl as they cook and become wonderfully crunchy. 1 1/3 cups fine cornmeal Heat the oven to 300 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper and onion powder. In another bowl, whisk the eggs, then whisk in the milk and honey. Using a rubber spatula, fold the dry ingredients into the wet until just blended. Let the batter stand for 15 minutes. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350 degrees F. Set a large rack over a large, rimmed baking sheet. Dip 4 hot dog strips into the batter to coat, then slip them into the hot oil. Fry over moderate heat until browned and crisp, about 2 minutes. Transfer to the rack to drain; keep the corn dogs warm in the oven while you finish frying. Repeat, frying up to 6 strips at a time. Serve hot, with mustard. Sausage and Pepper Ravioli 1/2 (24 ounce) package frozen cheese-filled ravioli Combine all ingredients in crock pot. Cook on LOW for 5-6 hours. Serve sprinkled with Parmesan cheese. Serve with garlic bread and a green salad. Tomato Soup Cookies 1/2 cup butter Melt butter in a mixing bowl in the microwave. Add sugar and let it cool. Mix in the eggs. Add tomato soup and mix well. Stir in cinnamon, nutmeg, baking soda and salt. Add raisins and walnuts. Add flour one cup at time until well blended. Let the dough chill for a few minutes in the refrigerator. Drop dough by teaspoon onto greased cookie sheets. Bake 10 to 12 minutes in a preheated 350 degree F oven. Makes about 10 dozen cookies! Sticky Thai Chicken The deceptively simple ingredients in this sauce give off a strong aroma as they cook, but the result is terrific. The thighs get a dark golden, sticky coating that is irresistible. They’re even good cold the next day. Adapted from The Instant Cook by Donna Hay. 2 teaspoons vegetable or peanut oil In a skillet over medium-high heat, heat the oil, chili peppers and ginger, and cook 1 minute. Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute. Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn’t burn. Sprinkle with cilantro, if desired. Makes 4 servings. Nutrition: 255 calories, 29 grams protein,17 grams carbohydrates, 8 grams fat, 115 milligrams cholesterol, 2 grams saturated fat, 1,169 milligrams sodium, 1 gram dietary fiber Taco Pie 1 package refrigerated crescent rolls Heat oven to 350 degrees F. Lightly grease a round glass pie plate. Open and tear crescent rolls into triangles. then connect and pat into pie plate to cover bottom and up sides. With a fork, prick the crust several times along sides and bottom. Bake until very lightly brown, about 4 to 5 minutes). Meanwhile, fry ground beef. Drain and add taco seasoning and amount of water called for on envelope. Add olives. Cook until water has evaporated. When crust is lightly brown, remove from oven and spread 1 can refried beans on bottom. Sprinkle a handful or two of Fritos over beans. Add ground beef on top. Spread the sour cream over ground beef. Sprinkle another handful or two of Fritos on top, then top with grated cheese. Bake for about 10- 15 minutes until cheese is melted and pie is heated through. Marmalade Monkey Bread 2/3 cup orange marmalade In a small bowl, combine the marmalade, nuts, honey and butter. Cut each biscuit into 4 pieces. Layer half the pieces into a greased 10-inch tube pan. Top with half of the marmalade mixture. Repeat. Bake at 375 degrees F for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm. Deep South Stew 1 large fryer (skin removed) Simmer chicken in water with salt and onion until chicken is done. Remove chicken. De-bone and chop chicken. Add corn, tomatoes, salt, pepper and okra. Cook 15 additional minutes. Add Worcestershire and spaghetti. Add more water if you desire a thinner stew. Makes 8-10 servings. Quick Draw Dip 1 (15 ounce) can chili without beans Combine chili, picante sauce and cheese soup in a saucepan. Warm thoroughly over low heat, stirring frequently. Serve warm with tortilla chips. To keep warm, place in a crock pot. Buffalo Style Chicken Nachos 2 cups diced cooked chicken In a bowl, toss chicken with hot sauce and butter. Layer chips, chicken mixture and cheese in baking dish. Bake nachos at 350 degrees F for 5 minutes or until cheese is melted. Garnish as desired. Add more hot sauce to taste. Makes 4 servings. Cinnamon Biscuit Muffins Biscuit dough is layered, sprinkled with cinnamon sugar and butter, then cut and baked in muffin cups. 2 cups sifted all-purpose flour Sift together the sifted flour, 3 tablespoons sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse meal. Add milk all at once; stir with fork until dough comes away from sides of bowl. Knead gently 25 times. Roll dough out into an 18 x 10 x 1/4-inch rectangle. Brush with butter and sprinkle evenly with the 1/4 cup sugar and cinnamon. Cut into 2-inch strips, then stack 5 strips together and cut crosswise into 2-inch pieces. Place cut stacks, cut-side down, in greased muffin cups. Bake at 425 degrees F for about 12 minutes. Makes 9 biscuits. Rice Krispies Tropical Squares 1/4 cup butter or margarine Spread fruit ingredients into the bottom of a buttered 13 x 9-inch pan. In a large microwave-safe bowl, heat butter or margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir in vanilla extract and Rice Krispies cereal until well coated. Using lightly buttered spatula, press into pan on top of fruit mixture. Allow mixture to cool. Cut into squares and serve fruit side up. Best if served the same day. Stove top method: Melt butter or margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Proceed as above. Honey Pecan Pork Chops Serves 4. 1 1/4 pounds boneless pork loin, pounded thin In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium high heat. Add chops; brown both sides. Transfer to a warm plate. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
1. In a medium bowl, mix the flour and salt together.
them in honey mustard or your favorite dip.
Cut the dough into 1/2-inch wide strips. Take each and pull them into 16-inch ropes. Form knots as shown. Place them on a greased baking sheet.