RECIPE GOLDMINE RECIPE AND CRAFT EXCHANGE
The official ezine of recipestogo.com and recipegoldmine.com
February 23, 2004
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RECIPE REQUESTS
SHARED RECIPES AND HINTS
  Casa Ole Green Sauce
  Offshore Corn Chowder (Captain "Curly")
  Cole Slaw (Jean Price)
FORUM RECIPES
  Irish Steamed Raisin Pudding with Irish Whiskey Sauce (Olga)
  Chicken with Apples in Cream (Jerseygirl)
RESTAURANT RECIPE
  Starbuck's Caramel Scones
WEIGHT WATCHERS RECIPE
  Peach Yogurt Pops
CROCKPOT
  Italian Pot Roast Spaghetti
  Cola Chicken
OTHER RECIPES
  Raspberry Pull-Apart Bread
  Dakota Bread
  Oriental Pork Stew
  Grilled Yucatan Pork Chops with Pineapple Salsa
  Hawaiian Chocolate Chip Cookies
  Raisin Cereal Pops (great for lunch boxes!)
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for jackie re: pesto sauce

I own a restaurant and put a little spaghetti or marinara sauce in
mine. It does change the color to brown though, but tastes fantastic!

Lori from Az
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ISO Buddy's Pizza Dough

This pizzeria has been voted #1 in the Detroit area and I sure would
like to get the recipe for their dough along with the pizza sauce.
Any help would be appreciated. Thank you ahead of time for your help.
~ Sylvia Schulz
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Hello there. Can anyone help me? I would like to take a hard covered
book and decoupage some pictures and sayings on it and varithane it.
It is beautiful when done but I am not sure how to do it. I would
appreciate the help. Thank you ~ Wanda Wozniak
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I'm looking for a specific recipe. I need the recipe for whipping
icing like the icing on Wal-Mart birthday cakes. Thank you,
kim
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Hello from Kansas....I need some help (no, not because I live in
Kansas haha) I am making hard candy and I cannot get it to set up
hard...it sets and then a couple of days later, it just loses its
shape. I am using white corn syrup, granulated sugar, corn starch
and a bit of paraffin wax. I bring it to hard crackle stage for 28
minutes. Can you see what I am doing wrong? Thank you for your
valuable time. ~ Pam Sechrest
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Hi, Would anyone have the recipe to make soybean lotion bars? I
bought one at a craft show and would like another, it makes your skin
so soft. I would like to know the recipe to make these bars. Thanks!
~ Liz
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I stored some clothes with moth balls in our attic in Texas. The
moth balls dissolved in the heat and now I can't get the smell out of
the clothes. I have tried washing the clothes in baking soda, bleach,
vinegar and hanging them outside for several days, but the smell is
still there. Does anyone know how I can get this smell out or are
the clothes ruined. Thanks, Karen
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for Karen - from Joyce

Casa Ole Green Sauce (improved over the other copycats)

4 avocados
1 (16 ounce) container sour cream
3 ounces cream cheese
5 tablespoons finely chopped fresh cilantro
1 can rotel tomatoes
1 (4 ounce) can green chili peppers
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1 1/2 tablespoon salt
1/4 teaspoon cayenne
Juice of one large lemon
8 to 10 drops green food dye

Mix and blend all ingredients in food processor until smooth.
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Just found this site and this zine in particular.

Hi there, my name is Curly and I have done a lot of cooking in tiny
galleys on various vessels down in Key West as well as the Great
Lakes and environs.

The following is a corn chowder that has its roots (at least for me)
in Key West. I have produced this more times than I can count both
ashore and afloat and it's a crowd pleaser every time!

Offshore Corn Chowder

To serve 4 generously

1/3 of a pound of smoked bacon rendered at medium high. Reserve
cooked bacon for garnish.

Leave just enough rendered fat to coat the pan and add one large
finely chopped onion, a couple of chopped garlic cloves and cook
until just softened.

Add finely chopped pimento- in your grocery in large jars packed in
brine or oil - about half the volume of the onions. (If you are
really ambitious, roast your own red peppers.)

Heat all of this together then add a one pound bag of frozen corn and
mix that in until its heated through.

At this point add a rounded tablespoon of chicken base-Minors is a
good one*- and mix it through. It will melt very quickly.

Add a pint of half-and-half plus a pint of whole milk and bring this
up to just a simmer and add two to three medium potatoes, cubed.

Add the spices: Black pepper and celery salt; about 1/2 teaspoon
ground cumin and a 1/4 teaspoon of nutmeg.

Simmer uncovered, stirring now and then (do not allow to boil) until
taters are fork tender - about 20 minutes- taste and adjust
seasonings.

Serve with crumbled bacon on top and enjoy!

The product is very hefty, more stew-like than soup, just the thing
after a wet slog to windward!

* Minors makes what the cook's trade calls "wet bases". They are
highly concentrated soup bases which beat those nasty little cubes
all hollow! Most good - and all gourmet-groceries will carry it.

If you really want to do this with style and the budget permits, just
at the last add three cans of lump crabmeat to this and heat them
with the rest. Heaven-pure heaven!

All the best, Capt. "Curly"
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Cole Slaw

Submitted by Jean Price

1 (16 ounce) package pre-cut cole slaw greens
(found in the produce section)
1/4 cup onion, finely chopped
3/4 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons granulated sugar
3/4 teaspoon dry mustard (like Colman�s)
3/4 teaspoon seasoned salt
1/8 teaspoon black pepper
Paprika, celery seed and dill weed (optional and used to taste)

Mix cole slaw greens with onion in a large mixing bowl.

Mix sour cream, mayonnaise, sugar, dry mustard, seasoned salt and
pepper in a small mixing bowl until smooth. Add the sauce to the Cole
slaw greens and toss thoroughly.

Add paprika (for a nice color) celery seed (for texture) and dill
weed, as you see fit. Mix again and refrigerate for at least two
hours before serving.
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Irish Steamed Raisin Pudding with Irish Whiskey Sauce

Posted by Olga 2004/2/20 09:56

Source: McCall's World Wide Cooking

1 1/2 cups milk
1 1/2 cups dark raisins, chopped
1 1/2 cups sifted all purpose flour
2 1/2 teaspoons baking powder
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3 eggs
1 1/2 cups fresh bread crumbs
1 cup grated suet
Boiling water
Irish Whiskey Sauce, below

In top of double boiler, over hot water, heat the milk and the
chopped raisins 20 minutes.

Meanwhile, sift flour with baking powder, sugar, salt, nutmeg, and
cinnamon; set aside.

In large bowl, with rotary beater, beat eggs until light. Beat in
crumbs until well mixed. Beat in suet.

With wooden spoon, beat dry ingredients into egg mixture alternately
with milk mixture, beating until well combined.

Turn into lightly greased 2-quart pudding mold; cover tightly. Place
on trivet in large kettle; add enough boiling water to come half way
up side of mold.

Steam (water in kettle should be simmering), with kettle covered,
2 hours.

Meanwhile, make Irish-Whisky Sauce.

Remove pudding from water; let stand about 5 minutes.

Turn out of mold. Serve warm, with sauce.

Makes 10 to 12 servings.

Irish Whiskey Sauce:
1/4 cup soft butter or margarine
2 cups light brown sugar, firmly packed
1 egg
1 cup light cream
Dash nutmeg
1/4 cup Irish whiskey

In top of double boiler, with portable electric mixture at medium
speed, beat butter with sugar until light and creamy.

Beat in egg, cream, and nutmeg; beat until mixture is fluffy.

Cook, stirring occasionally, over hot but not boiling, water until
the mixture is thickened.

Remove from heat. Gradually stir in whiskey.

Serve warm or cold, with pudding.

Makes 2 1/2 cups.
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Chicken With Apples In Cream

Posted by Jerseygirl at recipegoldmine.com 2004/2/22 08:57

4 to 6 chicken breast halves
3 large apples, peeled, cored and quartered
3 tablespoons butter, divided
1/4 cup chopped green onion
1/2 teaspoon dried leaf basil
3/4 cup dry white wine
1 1/2 teaspoons salt
1/8 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup heavy cream
1 teaspoon all-purpose flour
2 tablespoons dry sherry or brandy
2 egg yolks

Trim excess fat from chicken breasts; rinse and pat dry.

In a large heavy skillet, melt 2 tablespoons of the butter over
medium heat; add chopped onion and basil and saut� for a few minutes,
or until onion is tender. Add 2 or 3 chicken breasts to the skillet;
Saut� chicken for 15 minutes, or until golden. Add remaining butter
and remaining chicken breasts; saute for 15 minutes, or until golden.

Return all chicken to the skillet; add apple. Cook over medium low
heat, uncovered, stirring occasionally, about 5 minutes. Add 1/4 cup
of wine; cook for 5 longer. Add remaining 1/2 cup of wine, salt,
pepper, and nutmeg; continue cooking until apple is tender.

In a small bowl, combine cream, flour, sherry or brandy, and egg
yolks; stir well. Pour over chicken; cook slowly for 5 to 10 minutes
longer, or until sauce is hot and slightly thickened.

Chicken recipe serves 4 to 6.
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Starbuck's Caramel Scones

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
3/4 cup light or heavy cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
Modest pinch of nutmeg or cloves
1 cup milk or heavy cream
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup grated walnuts (optional)

Topping:
1/3 cup butterscotch chips, finely chopped in food processor
1 egg white, whisked
confectioners sugar (optional)

Heat oven to 425 degrees F. Line top sheet of doubled up baking
sheets with parchment paper or line 8 tuna tins with muffin liners
and spray inner sides with nonstick cooking spray.

In a food processor, place the flour and butter and pulse to break up
butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse
to combine. Turn out dough into a large bowl. Make a well in the
center and stir in cream, vanilla extract, butterscotch extract (if
using) and egg. Stir to make a soft dough. Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins. Brush tops with egg
white and add ground butterscotch chips. Bake until browned - 16-18
minutes. Dust with confectioners sugar when cool.
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Kitchen Tip!

Pineapple, cherries, strawberries and citrus fruit will not ripen
after picked, so purchase them only if they are ripe.
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Peach Yogurt Pops (WW)

1 1/2 cups sliced fresh peaches
1 cup low fat or fat free plain yogurt
1/4 cup liquid honey

Combine peaches and yogurt in blender. Begin to process. While
processing, add in a slow stream. Process until smooth. Pour into
Popsicle molds. Insert Popsicle sticks. Freeze until firm.

For 6 servings: 92 calories, 0.6 g fat, cholesterol 2 mg. sodium 30
mg. carbs. 91.2 g., fiber 0.9

Weight Watcher Points: 2
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Italian Pot Roast Spaghetti

Servings: 4 to 6

1 (3 to 4 pound) beef chuck roast
Salt and pepper
1 (1 1/2 ounce) package spaghetti seasoning mix
2 tomatoes, chopped
Spaghetti, cooked

Sprinkle meat with salt and pepper. Sprinkle with spaghetti sauce mix.
Place in crock pot. Top with chopped tomatoes. Cover and cook on LOW
for 7 to 9 hours or until meat is tender.

Slice meat and place atop hot spaghetti. Spoon sauce over all.
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Cola Chicken

1 cup regular cola
1 cup catsup
1 onion, sliced
1 (1 1/2 pound) whole chicken

Wash and pat dry chicken. Salt and pepper to taste. Put chicken in
crock pot and onions on top. Add cola and catsup and cook on LOW for 6
to 8 hrs.

When cooked, place in refrigerator to cool and then skim off the fat.
Reheat and eat.
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Raspberry Pull-Apart Bread

2 loaves frozen bread dough
1 small box raspberry Jell-O (dry)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 cup butter or margarine

Butter a 9 x 13-inch pan.

Let loaves thaw 30 minutes. Slice each loaf into 8 pieces. Cut each
slice into quarters. Arrange in pan unevenly.

Mix Jell-O, sugars and cinnamon. Sprinkle over bread. Dab with butter.
Let rise until a bit higher than pan. Bake at 300 degrees F for 25 to
30 minutes. Flip onto a cookie sheet. Serve hot.
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Dakota Bread

1 package active dry yeast
1/2 cup warm water (105 degrees F)
2 tablespoons sunflower oil
1 egg
1/2 cup cottage cheese
1/4 cup honey
1 teaspoon salt
2 to 2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
Cornmeal
1 egg white

Sprinkle yeast in warm water. Stir to dissolve.

In a large bowl, mix sunflower oil, egg, cottage cheese, honey and
salt. Add dissolved yeast and 2 cups bread flour, beating until flour
is moistened. Gradually stir in whole wheat flour, wheat germ, rye
flour and oats, plus enough bread flour to make a soft dough.

On a floured surface, knead dough about 10 minutes or until dough is
smooth and elastic. Place dough in greased bowl, cover loosely with
oiled plastic wrap. Let rise in warm place until doubled in size,
about 30 minutes.

Punch down dough. Shape into one round loaf. Place in a greased glass
pie pan sprinkled with cornmeal. Cover with oiled plastic wrap and
let rise until doubled in size, about 1 hour.

Brush with egg white and sprinkle with wheat germ. Bake at 350
degrees F for 30 minutes. If loaf is becoming too dark, cover loosely
with foil the last 10-15 minutes of baking. Remove from pie pan and
cool on a wire rack.

Yield: 1 (2-pound) loaf
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Oriental Pork Stew

1 pound boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups water
1 cube beef bouillon
1/4 cup soy sauce
1 cup celery, cut diagonally
1 red bell pepper, cut into 1/4-inch strips
1 cup frozen green beans
1 (8 ounce) can sliced water chestnuts, drained
2 (2.5 ounce) jars mushrooms
1/4 cup water
3 tablespoons cornstarch
Chow mein noodles

Saut� pork, onion, and garlic in oil until meat is brown. Stir in 2
cups water, bouillon and soy sauce. Bring to a boil. Reduce heat.
Cover. Simmer 30 minutes or until pork is tender.

Add vegetables, bring to a boil, then reduce heat. Cover. Simmer 5 to
10 minutes or until vegetables are crisp and tender.

Mix together cornstarch and 1/4 cup water. Add to stew, and stir in
until stew has thickened.

Serve with chow mein noodles.
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Grilled Yucatan Pork Chops with Pineapple Salsa

4 servings

1 (7 ounce) can diced green chiles, divided
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
4 (8 ounce) pork chops
Pineapple Salsa (recipe below)

In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic.
Rub onto both sides of pork chops. Cover; chill at least 1 hour.

Grill or broil cooked pork chops for 6 to 8 minutes per side or until
done.

Serve with Pineapple Salsa.

Pineapple Salsa:

In small bowl, combine remaining chiles, 1 (8 ounce) can crushed
pineapple, drained, 1/2 cup diced red bell pepper, 1/2 cup chopped
scallions, 2 tablespoons chopped cilantro or parsley and 1 teaspoon
lemon juice. Let stand 1 hour to blend flavors.
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Hawaiian Chocolate Chip Cookies

Yield: 36 large cookies

1 cup butter-flavored shortening
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups quick oats
1 cup shredded coconut
1 cup macadamia nut bits
1 cup semisweet chocolate chips

Heat oven to 325 degrees F.

In large bowl of electric mixer, cream shortening and sugars until
light and fluffy. Add egg and vanilla extract; beat well.

Sift flour with baking powder, baking soda and salt; gradually mix
into creamed mixture. Stir in remaining ingredients. Shape into 1 1/2-
inch balls. Place on ungreased baking sheets and flatten with the
bottom of a glass dipped in flour. Bake for 15 minutes or until
lightly browned.
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Raisin Cereal Pops

5 cups crisp rice cereal
3 cups raisins
1/4 cup margarine
1 (10 ounce) package marshmallows
1/3 cup presweetened fruit flavor powdered drink mix
12 (7 ounce) paper cups
12 wooden sticks (available at hobby and craft stores), if desired

In large bowl, combine cereal and raisins. Set aside.

In medium saucepan, melt margarine. Add marshmallows. Cook and stir
over very low heat until marshmallows are melted and mixture is
smooth. Stir in drink mix powder. Pour over cereal and raisin mixture;
mix well. Lightly spray fingers and paper cups with nonstick cooking
spray. Firmly pack mixture into sprayed cups. If using wooden sticks,
push one all the way to the bottom of each cup. Cool completely.

When ready to serve, turn cups upside down and tap bottoms to remove
pops.

Makes 12 servings (12 pops).