 |
October 31, 2005 |
Recipe Requests  Welcome to all our new subscribers. We're now well on our way to 12,000! 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. 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. We have more than 1,700 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. The past two issues encountered some problems with those who have ISPs who cannot read and therefore disrupt certain formatted emails. The problem has been located and has been corrected. It is not something we did wrong...it is just that a very few internet service providers could not deliver the entire email. It's time to begin sharing your favorite Thanksgiving, Christmas and Chanukah recipes. Mail recipes and requests to: Newsletter We hope you all have a safe and happy Halloween!
A couple of months ago, I asked for help with dipping chocolate. Five young ladies responded with some great suggestions. Unfortunately, their suggestions were on my hard drive when I lost it. Will you kindly send your suggestions again. I promise, this time, I'll commit them to print. Thanks for your understanding. Neal, Yucca Valley, CA ***** Thanks for the caramel pecan fudge recipe. Can't wait to try it. ~ Betty G. ***** Hi All, Hopefully someone out there can help me find a recipe for "College Pie." My MIL used to make it but I didn't get the recipe before she passed away. It was made in a regular pie dish and had a cake like texture on the bottom and a rich pecan pie (without the pecans) texture on the top. If someone can help me I would be forever grateful...Thank you. ~ Donna in IN ***** Love your newsletter... always something good. Thank you. Does anyone have a cheese cake recipe with pumpkin? ~ Mary Bennett ***** Italian Butter Cookies with Frosting - Does anyone have this recipe? I've been searching for the recipe for these cookies forever. They're the ones that you find in the Italian Bakeries that have that huge dollop of frosting over them. They are solid but not crispy cookies and the frosting is a buttercream kind. They look like they have been piped out from a pastry bag and then the frosting on top. They are vanilla with chocolate frosting, red frosting, and chocolate with chocolate frosting and white frosting...If anyone could help me out I would really appreciate it!! I would like to try them before the holidays. Thank you. ~ Didi ***** What is the difference between salsa and picante sauce? Some recipes call for one while others specify the other. Are they interchangeable or not? Thanks. ~ Ruth Ann in Nebraska ***** I would like a recipe for Oatmeal Pie that does not have coconut in it. Thank you! ~ Karen ***** Does anyone have a recipe for the Pizza Hut pan pizza dough? I absolutely LOVE it but can't find anything remotely close to replicate it... and would love to be able to make them at home instead of having to spend a fortune on them from Pizza Hut.... that's also what they make their breadsticks from - and those, to me, are to die for!!! Thanks! ~ Beth C.
Shared Recipes, Crafts and Hints for Betty from Marianna Sweet Dill Pickles This no-cook method (from MFK Fisher) makes crisp pickles because sugar draws out juice from the dills. They last for months in the refrigerator. "Zesty-type" dill pickles make an especially flavorful pickle. 1 (32 to 46 ounce) jar whole non-Kosher dill pickles Drain pickles, discarding juice. Slice pickles. Put half of slices back into the pickle jar. Sprinkle over 1 cup of sugar. Put rest of pickles and sugar into the jar. Place the jar in a tall bowl (in case of leaks). Let stand at room temperature until sugar has dissolved and juices form, for about a half a day; turn the jar over a couple of times. Add vinegar and shake jar to mix. Push pickles down into the juice; it probably will not quite cover the pickles. Refrigerate. Ready in a day, much better after several days, best after a week or so. ***** for Betty from Ruth Randle, Manassas VA Candied Dills 2 (32-ounce) jars dill pickles Drain pickles and slice 1/4 inch thick. Place in a bowl with 2 cups of sugar. Stir, cover and let stand at room temperature 6 to 8 hours or overnight. In a medium saucepan, mix together remaining sugar, vinegar, water (or brine) and pickling spices. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight. Transfer pickles to sterile jars and store in the refrigerator. Serve chilled. Source: my Mom ***** Here is a recipe for Betty for sweet pickles made with dill pickles. I have made them frequently and love them. (The name is really a coincidence.) ~ Carol in Orland Park IL Grandma Betty’s “Home Made” Pickles 1 quart whole dill pickles Empty the pickles into a colander and rinse out the jar. Slice the pickles into rounds or long thin strips and place them back into the jar. Sprinkle the celery seed over the sliced pickles. Make syrup by boiling the water and sugar together for 5 minutes. Pour syrup over the pickles, replace the lid on the jar (make sure the seal is tight), and turn the jar upside down on counter for at least 12 hours. The pickles are now ready to eat. Turn the jar right side up and store them in the refrigerator. * You can also use pickling spice if you would like a more intense flavor. Yield: 1 quart pickles Source: (Internet) World Wide Recipes ***** For Betty wanting pickle recipe. Buy one gallon Heinz Sour Pickles (whole). Slice pickles half into one gallon jar and the other half into another one gallon jar. Add 2 1/2 pounds granulated sugar into each jar. Stir. Soak until sugar dissolves - usually 3 or 4 days. Refrigerate and use as needed. ~ Shirley T. ***** for Rosie-Boynton Beach from Andrea, Cindy, wendy z, and Macaroni Grill Penne Rustica Posted by CookinMom at recipegoldmine.com - June 2, 2001 Source: Posted by Tracy Sunday, 30 April 2000 at 3:42 p.m. Contributed by Rudy2 The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much. Gratinata Sauce: Penne Rustica: Gratinata Sauce: Saut� butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside. Penne Rustica: Saut� pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig. Serves six. ***** for Rosie-Boynton Beach from gramaj Macaroni Grill Shrimp Portofino Serves/Makes: 4 16 medium mushrooms Saut� mushrooms and garlic in butter until almost tender. Add shrimp and saut� until shrimp is cooked, about 3 minutes (do not overcook!). Add the rest of the ingredients except lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley. Source: cdkitchen.com - Submitted by: rec.food.recipes Lindatn ***** Help for Lydia The US postal service's rate for overnight shipping is very reasonable. The baked goods will arrive the next day. Something I found that also helps out is to purchase a blue ice pack, freeze it and place it on top of the containers of baked goods. The ice pack ads just a small amount of moisture to the package. When your son comes home from college for a visit, he can return the ice packs to you for reuse. They also work great incase of an injury while at college. ~ Peggy Hopkins ***** Hi! I have a response for Lydia of S. Florida who has a problem in keeping baked goods from drying out while in transit to her son in college. I learned this from a friend and it works great! Simply put a slice of fresh bread (wheat, white--any kind as long as it has a neutral aroma) in with the baked goods. The baked items absorb the moisture from the bread. This works especially well with cookies. I live in very dry Colorado, and 1 or 2 slices keeps the cookies fresh for at least a week (if they last that long!). Good Luck & Happy Baking ~ Wendy - Centennial, Colorado ***** In response to the lady wanting to send baked goods to college student. When my son was in the Marines I mailed a lot of goodies to him and his fellow Marines. I always packed everything in miniature marshmallows. The marshmallows kept the baked goods from drying out and then they could eat the marshmallows. ~ Shirley ***** Wonderful breakfast or brunch recipe. Great to bring to work to share too! Chile Cheese Squares Shared by Diana Furman Source: New Mexico friend, Cathy Thomas's recipe 1/4 pound (1 stick) margarine or butter, melted Melt margarine; pour into large bowl. Add eggs beating slightly. Add all other ingredients and mix well. Pour into buttered 13 x 9 x 2-inch pan. Bake at 400 degrees F for 15 minutes then reduce heat to 350 degrees F for 30 minutes. ***** Almost-No-Chopping Rotisserie Chicken, Black Bean and Salsa Soup Shared with recipegoldmine.com by Patti Panni 3 cans low-sodium chicken broth Bring the broth and salsa to the boil in a large saucepan over medium heat. Add the chicken, beans and rice. Stir well, turn the heat to low and simmer, covered, for 10 minutes, stirring occasionally. Stir in the corn and cook until tender, about 3 minutes. Remove from heat and garnish with onions. Serve with tortilla chips. Serves 4. ***** Shared by Peggy Hopkins World's Easiest Pie Crust By: Peggy Hopkins, Bay City, MI 2 cups flour Place all ingredients in a plastic bowl with a lid. Place one hand on top of lid and other hand on bottom of bowl, shake until dough ball forms. Remove lid, scrape sides and lid. Replace lid and shake until all ingredients are incorporated. Remove dough from bowl onto lightly floured surface, divide into 2 pieces. On lightly floured surface, roll one piece at a time into an 8- to 9-inch circle. Place into pie plate and fill with favorite filling. Makes two 8- to 9-inch pie crusts. ***** Shared by Diana Furman Reading this recipe gives you no idea on just how good it is. I first tasted it then asked for the recipe amazed at what was in it. You have to try it to believe how great it is for a raw veggie tray. Use low fat ingredients and it's just as good if not better. Vegetable Dip Shared by Diana Furman 1 cup cottage cheese Mix/beat the sour cream with the cottage cheese till smooth, then add the rest. Keep refrigerated and make the day ahead for flavors to blend. ***** Raisinet Cookies Shared by Cara 2 1/4 cups all-purpose flour Combine flour, baking soda and salt in small bowl. Beat butter or margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Beat in eggs; gradually beat in flour mixture. Stir in chocolate covered raisins and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree F oven for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cook completely. ***** Baked Sole with Lemon Sauce Shared by Cara Sole: Lemon Sauce: Heat oven to 350 degrees F. Combine all stuffing mixture ingredients except Sole fillets in medium bowl. Place 1 tablespoon stuffing mixture in center of each fillet. Wrap each fillet around stuffing mixture; secure with toothpicks. Place stuffed fish into ungreased 8-inch square baking pan; sprinkle with remaining stuffing mixture. Combine all sauce ingredients in same bowl. Pour over fish. Bake for 25 to 30 minutes or until fish flakes with a fork. ***** This cake is SO good! Chocolate Amaretti Cake Recipe from the cookbook: Everyday Italian by Giada De Laurentiis (Host of Everyday Italian on Food Network TV) 3/4 cup semisweet chocolate chips Heat oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Microwave chocolate chips in a bowl, stirring every 30 seconds, until melted and smooth. Put almonds and cookies in a food processor; pulse until finely ground. Transfer to a bowl. Put sugar, butter and orange zest in processor; process until smooth and creamy. With machine running, add eggs 1 at a time. Add almond mixture and melted chocolate; pulse until blended. Scrape into prepared pan. Bake 35 minutes, or until top is firm and slightly cracked around the edges and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes before removing pan sides and cooling completely. Dust cake with cocoa. * Note: If you cannot find amaretti cookies, you can substitute 1 cup broken savoiardi (crisp ladyfinger cookies) and 1/2 teaspoon almond extract. ***** Leftover Turkey Casserole Shared by Treva 2-3 cups turkey (or you could use chicken, ham or beef - Heat oven to 350 degrees F. In a 9 x 13-inch pan or large oven-safe casserole dish (or whichever size is appropriate if you don't have as many leftovers), spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes. Spread gravy over the top, then top with leftover stuffing. If you don't have stuffing leftover, or don't care for it, you can put the mashed potatoes on top of the casserole to make a crust. Bake for approximately 30 minutes or until hot. Serves 4-8, depending on the size of their appetites. The smaller size casserole will serve fewer people. ***** Caramel Apple Dumplings Shared by Treva 2 tablespoons butter or margarine Dumplings: In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer. Meanwhile, mix together all dumpling ingredients. Drop by tablespoonsful into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid. Serve with ice cream if desired. ***** Cinnamon Cookies (diabetic) Shared by Treva 4 egg whites Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonsful onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Yield: 20 cookies 1 cookie 41 calories
The absolute BEST spices and pantry items come from Chicken and Pasta Soup 10 ounces skinless, boneless chicken breasts, In large nonstick saucepan or Dutch oven, saut� the chicken and mushrooms in the onion liquid spice until chicken in no longer pink. Add remaining ingredients and bring to a boil. Reduce heat to low; simmer for 12 to 15 minutes or until pasta is tender. Makes 6 servings. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated. Cherry Chocolate Cookies These make great holiday cookies but don’t relegate them to 1 1/3 cups butter Heat the oven to 350 degrees. 1. Cream the butter and sugar together. Add the eggs and beat until light and fluffy, scraping the sides once (about five minutes). Add the melted chocolate and vanilla. 2. Add the rolled oats. Add the flour, salt, and baking powder and mix until combined. 3. Drop spoonfuls of dough on an ungreased baking sheet. Press a cherry deep into the dough for each. Bake for 11 or 12 minutes. Remove immediately to a wire rack to cool. Once cool, drizzle the cookie with melted chocolate. Baker’s notes: Chocolate can be melted easily in the microwave. Place the chocolate in a small bowl and microwave in thirty second intervals, stirring after each until smooth. For drizzling the chocolate, place the chocolate chips in a heavy duty, zipper-type plastic bag. Once melted, snip a tiny corner from the bag and squeeze the chocolate through the snipped corner to drizzle on the cookies. Recipe courtesy of Dennis Weaver of The Prepared Pantry.
Cook's Tip To drain the fat from ground beef while it is cooking in the microwave, cook it in a plastic colander placed inside a casserole dish.
Chris's Sausage Stuffing (T&T) Posted by Chris in NM at The Cutting Board Saturday Oct 29th, 2005 04:30 am 1 cup diced celery Saut� veggies and apple in butter, then add meat and brown. Add seasoning and mix all ingredients well. Place mixture in baking dish and bake, covered, 45 minutes at 350 degrees F. Remove cover and bake an additional 10 to 15 minutes. ***** Cajun Eggplant Pirogue Posted by Mary6311 at The Cutting Board Thursday Oct 27th, 2005 07:47 pm 1/2 cup onion chopped Saut� onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise. Scoop out pulp, leaving about 1/4 inch thickness around the shell. Turn shells upside down in a pan of cold water to prevent discoloration. Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to saut�ed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture. Combine butter and bread crumbs. When filling shells, alternate a layer of shrimp mixture and a layer of buttered bread crumbs. Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees F for 35 to 40 minutes. Serves 4-6.
Lilac Restaurant French Raspberry Napoleon Source: Chef Adrien Gresnigt, Lilac Restaurant, Millburn, New Jersey 2 servings Simple syrup, kirschwasser, or Grand-Marnier to taste Put the 3 large whole eggs and the 1/4 pound of sugar in a Kitchen Aid bowl. Put over a double boiler until it reaches about 100 degree F temperature, stirring once in a while, then remove from heat. Attach the bowl to the Kitchen Aid, attach the whip, and whip until the mixture is fluffy and has cooled off (this will take about 5 minutes). Meanwhile, sift the flour (preferably unbleached) on a piece of parchment paper. Melt the butter. Prepare a 1/4 sheet pan, brush with a little butter and cover with a piece of parchment paper. After the egg/sugar mixture is cool and fluffy, detach and fold in carefully the sifted flour in small stages, being careful to fold in some air at the same time. We want it to be a light and airy cake. Pour the mixture onto the designated sheet pan and bake for approximately 4-5 minutes in a convection oven or 8-10 minutes in a conventional oven (oven has to be preheated to 350 degrees F). Allow to cool, then cut out with a round pastry cutter into 3 large circles, or into 3 triangles. These will be used to make the cake layers. Flavor the cake using simple syrup, kirshwasser, or Grand-Marnier by either brushing the liquid onto the cake with a pastry brush, or sprinkling onto cake from a bottle (this can be accomplished by partially covering the opening with thumb while pouring). Whip up the cream with the vanilla extract and powdered sugar. Layer the top of each of the 3 cake layers with the cream and raspberries. Decorate with powdered sugar, fresh mint and raspberry sauce or another fruit dessert sauce.
“I love fresh pumpkin in my recipes and don’t care for the taste of canned pumpkin. Can I use an equal amount of fresh pumpkin puree in place of canned?” Yes, we do it all the time. Sometimes our fresh puree has a little higher water content, especially if the pumpkin was not quite mature, and we have to adjust the water content a little in the recipe. If we baked the pumpkin instead of steaming, we rarely have that problem. Incidentally, we use winter squash and yams interchangeably with pumpkin. In most recipes, we can’t tell the difference between winter squash and pumpkin. Yam puree (usually we just mash it) is a little different but very good in most recipes calling for pumpkin. 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
Tortilla Lasagna 2 pounds lean ground beef Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas. Combine ricotta and Monterey jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees F for for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and Cheddar cheese. Slice and serve. Date Chews 1/2 pound dates, cut up Cook dates, sugar, eggs, and butter slowly until thick. Add Rice Krispies and vanilla extract. Mix well. Let cool until it can be handled. Roll into small balls. Roll balls in chopped nuts or coconut. Cranberry Squares 1 small box Cherry Jell-O Dissolve Jell-O in hot water. Add sugar, juices and stir until dissolved. Chill until partially set. Add remaining ingredients. Return to refrigerator and chill until completely set. Cut in squares before serving. Amish Tuna Salad Sandwiches 8 ounces cream cheese, softened Mix together cream cheese, mayonnaise and lemon juice. Add remaining ingredients. Mix well, and refrigerate overnight or 24 hours. Butter slices of rye bread. Spread with tuna fish mixture. Sprinkle with chopped pecans, if desired. Italian Chicken Stir-Fry 3/4 cup Kraft Zesty Italian Dressing, divided Heat 1/4 cup of the dressing in large skillet on medium heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through. Add vegetables and remaining 1/2 cup dressing; cook and stir until vegetables are crisp-tender. Serve over rice. Tropical Fruit Macaroons 2 cups flaked coconut Combine sugar, cinnamon and ginger. Beat egg whites until stiff peaks form. Slowly add sugar mixture and continue beating. Add coconut, dried cherries, dried pineapple and nuts and mix well. Drop tablespoons of mixture on greased cookie sheet. Bake for 15 - 20 minutes at 325 degrees F. Mrs. Dash Salt Free Seasoning Blend 1/4 cup crushed dried minced onion flakes Combine all of the ingredients in a small bowl and stir well. As you stir, crush the leafy spices for a finer blend. Store the spice blend in a covered container or a sealed shaker bottle. Makes about 2/3 cup. Butter Rum Ham and Pineapple This one is great on the George Foreman grill! 1 1/2 pounds fully cooked, boneless ham Heat 2-sided tabletop grill. Cut four 1/2-inch thick slices from ham (reserve any remaining ham for another use). Place butter, brown sugar and rum extract in small microwave-safe bowl. Microwave on HIGH 30–45 seconds or until butter melts. Brush one side of ham with glaze and place on grill with glazed side down. Brush glaze on top of ham slices. Close grill lid, pressing down firmly to sear ham. Grill 4–5 minutes, brushing once with remaining glaze, until internal temperature reaches 140 degrees F. Remove ham from grill and cover to keep warm. Cut pineapple into four 1/2- to 1-inch thick slices and place on grill; close lid. Grill 1–2 minutes until warm. Serve with ham. Calories (per 1/4 recipe) 290kcal; fat 12g; cholesterol 102mg; sodium 1816mg; carb 14g; fiber Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
December only. We’ve made these many times and they are always a hit. But then, cherries and chocolate are always a favorite.