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The Great Recipes

Wednesday, August 27, 2008

Messages In This Digest (6 Messages) 1a. Gingerbread Cookies From: Trudy
2. Southern Coleslaw From: Trudy
3a. Crescent Hoagie Sandwich Bake From: jacqueline austin
3b. Crescent Hoagie Sandwich Bake From: jacqueline austin
4a. Grape Salad From: Richard Lee Holbert
5a. Cranberry Date Bars From: Sharon Capps View All Topics | Create New Topic Messages 1a. Gingerbread Cookies
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Thu Aug 21, 2008 7:30 am (PDT)
Gingerbread Cookies

1 cup vegetable shortening
1 cup sugar
1 large egg
1 cup molasses
2 Tablespoons cider vinegar
4 to 5 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Using an electric mixer, cream shortening and sugar
together until light and fluffy. Add egg, molasses and
vinegar and beat on high speed to blend thoroughly.
Sift together 4 cups of the flour and baking soda, salt,
ginger, cinnamon and cloves. Add dry ingredients to
sugar mixture and mix to make a firm, manageable
dough, adding more flour if needed. Wrap dough in
plastic and refrigerate for 3 hours or until firm. Preheat
oven to 375 degrees F. Lightly grease 1 or 2 baking
sheets. Spray a rolling pin with cooking spray and
lightly flour a work surface. Roll dough to 1/8-inch
thickness and cut into desired shapes with a knife or
cookie cutters. (You can re-roll the scraps to make a
few more cookies.) Place cookies 1-inch apart on
prepared baking sheet and bake for 5 to 6 minutes.
Cool on baking sheet for 2 minutes, then remove to a
wire rack to cool completely. Sprinkle with
confectioners' sugar, ice or just eat. Makes 5 dozen.
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2. Southern Coleslaw
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Thu Aug 21, 2008 7:31 am (PDT)
Southern Coleslaw

1 firm head green cabbage, about 2 pounds
1 large carrot, peeled
1/2 small sweet onion, peeled and chopped fine
1/4 cup diced salad pickles
1/2 cup mayonnaise
1/2 teaspoon salt
pinch of black pepper

Remove and discard any bruised or undesirable outside
leaves from the cabbage. Quarter the cabbage and grate
it into a large bowl using the coarse side of a hand grater
or the shredding blade of a food processor. Grate the
carrot and add to the cabbage, tossing together to
combine. Add onion, pickles, mayonnaise, salt and
pepper. stir together until thoroughly mixed. Chill for
at least 1 hour before serving. Makes 6 servings.
============ ========= ========= =

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3a. Crescent Hoagie Sandwich Bake
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Thu Aug 21, 2008 7:53 am (PDT)
Crescent Hoagie Sandwich Bake

2 8oz. pkgs. refrigerated crescent rolls
1/4 lb. salami
1/4 lb. sliced cooked ham
1/4 lb. pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tbsp. grated Parmesan cheese
non stick cooking spray

Preheat oven to 350. Spray 9x13x2" baking dish with spray. Cover
bottom of dish with 1 package crescent rolls. Layer salami, ham and
pepperoni. Next layer Provolone cheese and Swiss cheese. Spread 1/2
of the beaten eggs over the cheese. Top with second package of
crescent rolls. Brush with remaining beaten eggs and sprinkle with
Parmesan cheese.

Bake uncovered for 25 minutes. Cover with foil, and bake for another
10 minutes.

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3b. Crescent Hoagie Sandwich Bake
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Thu Aug 21, 2008 7:53 am (PDT)
Crescent Hoagie Sandwich Bake

2 8oz. pkgs. refrigerated crescent rolls
1/4 lb. salami
1/4 lb. sliced cooked ham
1/4 lb. pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tbsp. grated Parmesan cheese
non stick cooking spray

Preheat oven to 350. Spray 9x13x2" baking dish with spray. Cover
bottom of dish with 1 package crescent rolls. Layer salami, ham and
pepperoni. Next layer Provolone cheese and Swiss cheese. Spread 1/2
of the beaten eggs over the cheese. Top with second package of
crescent rolls. Brush with remaining beaten eggs and sprinkle with
Parmesan cheese.

Bake uncovered for 25 minutes. Cover with foil, and bake for another
10 minutes.

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4a. Grape Salad
Posted by: "Richard Lee Holbert" rlhintexas@charter.net rlholbert
Thu Aug 21, 2008 8:22 am (PDT)
Grape Salad

1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla flavoring
1 (8-ounce) container sour cream
3 pounds seedless grapes, whole, stemmed
1/2 cup brown sugar
1/2 cup chopped pecans

Mix first 3 ingredients in mixer until smooth. Fold in sour cream and
add grapes. Spoon mixture into 9x13-inch pan. Mix brown sugar and
pecans. Sprinkle over grape mixture. Refrigerate a few hours before
serving.

Source: Best of the Best from Bell's Best Cookbook

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5a. Cranberry Date Bars
Posted by: "Sharon Capps" sharoncapps@cableone.net sharoncapps2000
Thu Aug 21, 2008 8:53 am (PDT)
Cranberry Date Bars
13x9x2-inch baking pan

These are wonderful. They have a nice tangy yet sweet flavor and they are
not hard to make. I got the recipe from the Best of Country Cooking 2000.

Ingredients:

1 package (12 ounces) fresh or frozen cranberries
1 package (8 ounces) chopped dates
1 teaspoon vanilla
2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
ORANGE GLAZE:
2 cups powdered sugar
2 tablespoon orange juice
1/2 teaspoon vanilla

In a saucepan, combine cranberries and dates. Cover and cook over low heat
for 15 minutes or until berries pop, stirring often. Remove from the heat
and stir in vanilla; set aside. In a bowl, combine flour, oats, sugar,
baking soda and salt. Stir in butter until crumbly. Press half into an
ungreased 13x9x2-inch baking pan. Bake at 350° for 8 minutes. Spoon
cranberry mixture over the crust; spread gently. Sprinkle with remaining
crumb mixture; pat down gently. Bake at 350° for 20 to 25 minutes or until
golden brown. Cool. Combine glaze ingredients; drizzle over bars. If
glaze is too thick, add 1 more tablespoon orange juice or till desired
consistency.

My Favorite Food Recipes

Messages In This Digest (22 Messages) 1. Brownies Obama From: Harvey
2a. Re: preservatives for rice,grains etc.can anybody help. From: Angela
2b. Re: preservatives for rice,grains etc.can anybody help. From: Bruce Wood
2c. Re: preservatives for rice,grains etc.can anybody help. From: mthrntr7@aol.com
2d. preservatives for rice,grains etc.can anybody help. From: Rita
2e. Re: preservatives for rice,grains etc.can anybody help. From: Gail
3. Cinnamon Crackle Cookies From: Sharon Capps
4a. Banana Poppy Seed Muffins From: jacqueline austin
5. Glazed Ham Loaf From: Sandy U.
6. Cheddar Bacon Sandwich From: Sandy U.
7. Angel Food Cake with Strawberry Ice Cream From: jacqueline austin
8. Monterey Wraps From: jacqueline austin
9. Creamy Parmesan Broccoli From: jacqueline austin
10. Christmas Cake From: Trudy
11a. Cheesy Chicken Chowder From: Trudy
12. Almond Cherry Biscotti From: Trudy
13. Pecan Meltaways From: Trudy
14. Cranberry Banana Nut Bread From: Trudy
15. Lemon Carrots From: Trudy
16. Parmesan Cheese Bites From: Trudy
17. American Steak Fries with Coriander Seeds From: Harvey
18. Anchovy Grilled Salmon Steaks From: cookwithnanees View All Topics | Create New Topic Messages 1. Brownies Obama
Posted by: "Harvey" hjohnm@att.net harveyjohnmorris
Sat Aug 23, 2008 3:10 pm (PDT)
Brownies Obama

1/2 cup butter, plus more for pan
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 ounces dark chocolate, coarsely chopped
1 ounce semisweet chocolate, coarsely chopped
1 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
confectioners' sugar for dusting

Preheat oven to 350F degrees. Butter 8-inch square pan and line
bottom with parchment paper. Leave an overhang on two sides. Butter
paper and set pan aside.

In medium bowl, whisk together flour, baking powder, and salt. Set
aside.

Place butter and chocolates in large heatproof bowl set over a
saucepan of simmering water. Heat until smooth, 2 to 3 minutes.
Stir occasionally. Remove from heat and stir in sugars, eggs,
vanilla, and flour mixture. Transfer batter to prepared pan and
smooth top.

Bake until toothpick inserted in center comes out clean,
approximately 30 to 35 minutes. Set pan on a wire rack and let cool
completely. Using paper overhang, life brownies onto a cutting board
and cut into squares. Dust with confectioners' sugar after cutting
and serve.

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2a. Re: preservatives for rice,grains etc.can anybody help.
Posted by: "Angela" homefire@austin.rr.com polara8
Sat Aug 23, 2008 3:11 pm (PDT)
I use boric acid mixed with honey to eliminate ants in my pantry. I can find
it at Walgreen's also Wal-mart. Like you, I buy big bags of rice (20#)
because it is cheaper that way - we go through that in a month, though.
If you can't find boric acid, maybe invest in a plastic sealed container for
grains. That would also protect from damp.

Good luck !!

Oba'san

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2b. Re: preservatives for rice,grains etc.can anybody help.
Posted by: "Bruce Wood" brucewood@d-web.com
Sat Aug 23, 2008 3:11 pm (PDT)
HI,

I have found boric acid readily available in drugs store in my area however I don't use that much and not for food preservation.

What I have done for all of my staples like rice, flour, pasta, etc is to buy one gallon plastic storage containers at Smart & Final. They are inexpensive at only a couple of dollars per container. They also come in two smaller sizes that I also use for other items. I have also bought standardized size plastic and glass jars for all of my spices. I find that having standard sizes really make things easier to store. I have built a spice rack that is specifically sized for my bottles.

Bruce Wood
----- Original Message -----
From: vdsabnis
To: dailyrecipes@ yahoogroups. com
Sent: Friday, August 22, 2008 04:56 PM
Subject: [dailyrecipes] preservatives for rice,grains etc.can anybody help.

in Asia Boric Acid is freely used as preservative for rice,wheat and
grains.However in U.S.A. all the leading Pharmacies have no stock.For
a small family a 5 kg.rice bag lasts condiderable period.In the
meantime ants and the kind attack it.

[Non-text portions of this message have been removed]

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2c. Re: preservatives for rice,grains etc.can anybody help.
Posted by: "mthrntr7@aol.com" mthrntr7@aol.com
Sun Aug 24, 2008 4:37 am (PDT)


I don't know how big a bag of rice you are talking about. But, I usually
freeze or refrigerate things like that. It's worth a try.

Jeannie in Ca.

************ **It's only a deal if it's where you want to go. Find your travel
deal here.
(http://information. travel.aol. com/deals? ncid=aoltrv00050 000000047)

[Non-text portions of this message have been removed]

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2d. preservatives for rice,grains etc.can anybody help.
Posted by: "Rita" rizita@yahoo.com rizita
Sun Aug 24, 2008 4:38 am (PDT)
I use a Bay Leaf or 2 in my flour containers to keep away pest, but not sure if it works for rice, because we don't use very much of it. Couldn't hurt to give it a try, though. My mama taught me this years ago and it has always worked for me.

[Non-text portions of this message have been removed]

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2e. Re: preservatives for rice,grains etc.can anybody help.
Posted by: "Gail" luv2cook@nethere.com tmom31
Sun Aug 24, 2008 4:40 pm (PDT)
Boric acid has been found to be toxic for human consumption.
I put all grains, flours, beans etc. in the freezer for several days to
kill all insect eggs. Then remove, bring to room temp and dry and seal
in airtight bugproof containers. I use recycled tubs, jars, coffee tins etc.

vdsabnis wrote:

> in Asia Boric Acid is freely used as preservative for rice,wheat and
> grains.However in U.S.A. all the leading Pharmacies have no stock.For
> a small family a 5 kg.rice bag lasts condiderable period.In the
> meantime ants and the kind attack it.
>
>
>

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3. Cinnamon Crackle Cookies
Posted by: "Sharon Capps" sharoncapps@cableone.net sharoncapps2000
Sun Aug 24, 2008 9:09 am (PDT)
Cinnamon Crackle Cookies
6 dozen cookies

These are great cookies. The citrus peel adds a distinct but pleasant
flavor. I got this recipe from Taste of Home 2000.

1/2 cup butter (no substitutes) , softened
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cup all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoon cream of tartar
2 teaspoon ground nutmeg
2 teaspoon grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar

In a mixing bowl, cream butter, shortening and sugars. Add the egg and
extracts; mix well. Combine the next eight ingredients; gradually add to
the creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2
inches apart on ungreased baking sheets. Bake at 350° for 10 to 15 minutes
or until lightly browned.

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4a. Banana Poppy Seed Muffins
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Sun Aug 24, 2008 9:37 am (PDT)
Banana Poppy Seed Muffins

2 medium bananas, peeled
1 egg
3/4 cup sugar
1/4 cup vegetable oil
2 teaspoons grated orange peel
2 cups all-purpose flour
1 1/2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt

Puree bananas in blender (1 cup). In medium bowl, mix bananas, egg,
sugar, oil and orange peel until well blended. In large bowl, combine
flour, poppy seeds, baking powder and salt. Stir banana mixture into
flour mixture until evenly moistened. Spoon batter into greased 2 1/2-
inch muffin cups. Bake in 375 oven 20 minutes or until wooden pick
inserted in center comes out clean. Remove from pan; cool on wire
rack. Dip warm tops in sugar.

Makes 12 muffins

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5. Glazed Ham Loaf
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Sun Aug 24, 2008 9:39 am (PDT)
Glazed Ham Loaf
FoodReference. com
Serves 6.

1 pound ground cooked ham
1/4 pound lean ground por
k 1/3 cup milk
2 eggs
1 slice bread, cubed
1/4 pound ground veal OR ground beef
3 tablespoons chili sauce
2 tablespoons packed brown sugar

Cooking Directions
Use fork to beat together milk and eggs in large bowl.
Stir in bread cubes. Let stand for 15 minutes.

Heat oven to 350 degrees F.
Grease 8x4-inch loaf pan.

Add ground ham, ground pork and ground veal or beef to milk mixture. Stir
until well mixed, using your hands to mix as necessary.

Pat meat mixture evenly into greased loaf pan.
Bake 1 hour.

Stir together chili sauce and brown sugar in small bowl; spoon evenly over
ham loaf.

Bake until internal temperature is 160 degrees F., about 10 minutes more.
Let stand for 10 minutes.

Carefully slice and serve.

Serving Suggestions
A flavorful standard for leftover ham and a tasty difference from regular
meatloaf. Serve with mashed potatoes and buttered peas. Also great the next
day as sandwich.

Courtesy of FoodReference. com.

*~Sandy U.~*

[Non-text portions of this message have been removed]

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6. Cheddar Bacon Sandwich
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Sun Aug 24, 2008 9:40 am (PDT)
Cheddar Bacon Sandwich
FoodReference. com
Serving Size: 2

Ingredients:
4 ounces Cheddar; Sharp, Shredded (1 cup)
1/8 teaspoon Garlic Powder
1/8 teaspoon Paprika
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Lime Juice -- Fresh
1 dash Cayenne pepper

6 Bacon slices -- *

4 each Whole Grain Bread slices
Tomato slices

Alfalfa or Radish Sprouts
1 each Avocado, peeled & sliced

Directions:
*Note: Bacon slices should be cooked until crisp and then crumbled.

Beat the cheddar, lime juice, Worcestershire sauce, paprika, garlic powder,
and cayenne pepper until mixed thoroughly.

Sprinkle the crumbled bacon on the bread slices.

Spread 2 Tbls of the cheese mixture on each slice of bread.

Top one slice with tomato slices.

Grill open faced under broiler, or cook in large saute pan sprayed with oil
pan spray.

When browned, remove from heat, add some sprouts and avocado slices.

Place halves together to make sandwich, slice and serve

Courtesy of FoodReference. com.

*~Sandy U.~*

[Non-text portions of this message have been removed]

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7. Angel Food Cake with Strawberry Ice Cream
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Sun Aug 24, 2008 10:23 am (PDT)
Angel Food Cake with Strawberry Ice Cream

1 loaf Angel Food Cake
1 1/2 cups strawberry ice cream, softened
1 1/4 cups cool whip
fresh strawberries, optional

Cut a 1/2 inch slice off the top of Angel Food Cake; set aside. Hollow
out the center of the bottom half, leaving a thick shell. Spoon
softened ice cream into cake shell; top with reserved cake top. Cover
and freeze for 4 hours or until firm.

Place cake on serving dish; spread whip topping evenly over cake top
and sides. Garnish with fresh strawberries, if desired.

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8. Monterey Wraps
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Sun Aug 24, 2008 11:23 am (PDT)
Monterey Wraps

1 cup Ranch dressing
1 package (8 ounces) cream cheese, softened
10 ounces sliced turkey breast
10 ounces Monterey Jack cheese slices
2 large avocados, peeled and thinly sliced (optional)
2 medium tomatoes, thinly sliced
Shredded lettuce
4 (12-inch) flour tortillas, warmed

Beat together dressing and cream cheese. Evenly layer half the turkey,
Monterey Jack cheese, dressing mixture, avocados, tomatoes and lettuce
among tortillas, leaving a 1-inch border around edges. Repeat layering
with remaining ingredients. Fold right and left edges of tortillas into
centers over the filling. Fold the bottom edge toward the center and
roll firmly until completely wrapped. Place seam side down and cut in
half diagonally.

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9. Creamy Parmesan Broccoli
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Sun Aug 24, 2008 11:50 am (PDT)
Creamy Parmesan Broccoli

1 (14-oz.) pkg.Frozen Broccoli Florets
2 tablespoons olive oil
3/4 cup grated Parmesan cheese
1/2 cup chopped green onions
1/2 cup sour cream
1/4 cup mayonnaise or salad dressing
2 tablespoons milk
1/8 teaspoon pepper
1/4 cup pine nuts or chopped walnuts, toasted*

1. Heat oven to 350°F. Cook broccoli as directed on package. Drain.
Place in ungreased 12x8-inch (2-quart) glass baking dish or 2-quart
casserole. Drizzle with oil. Sprinkle with 1/4 cup of the cheese;
toss to coat.

2. In medium bowl, combine remaining 1/2 cup cheese and all remaining
ingredients except pine nuts; mix well. Spoon over broccoli.

3. Bake at 350°F. for 18 to 20 minutes or until sauce begins to
bubble and brown. Sprinkle with pine nuts.

5 servings

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10. Christmas Cake
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Sun Aug 24, 2008 1:32 pm (PDT)
Christmas Cake

3/4 cup shortening
2 1/4 cups sugar
6 egg yolks
4 1/2 cups sifted cake flour
6 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 cups chopped dates
1 1/2 cups chopped walnuts
2 egg whites
1/4 teaspoon cream of tartar

Preheat oven to 325 degrees F. Grease an
8 1/4x4 1/4-inch tube pan OR 2 9x4x2 3/4-inch loaf
pans. Cream shortening, then add sugar gradually and
cream thoroughly. Add egg yolks, one at a time,
beating well after each addition. Sift flour with baking
powder and salt and add alternately with milk. Add
flavourings. Mix in dates and nuts thoroughly. Beat
egg whites until foamy, add cream of tartar and
continue beating until stiff peaks form. Fold into batter.
Pour batter into prepared pan(s) and bake for 1 1/4
hours. Cool in pan for 10 minutes on a wire rack, then
turn out to cool completely.
============ ========= ========= =====

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11a. Cheesy Chicken Chowder
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Sun Aug 24, 2008 1:32 pm (PDT)
Cheesy Chicken Chowder

3 cups chicken broth
2 cups peeled and diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper (or less)
1/4 cup butter
1/3 cup flour (more if you prefer a thicker chowder)
2 cups milk
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups diced cooked chicken

In a 4 quart saucepan, bring chicken broth to a boil. Reduce
heat, then add potatoes, carrots, celery, onions, salt and
pepper. Cover and simmer for 15 minutes or until vegetables
are tender. Meanwhile, melt butter in a medium saucepan,
then add flour and mix well. Gradually stir in milk. Cook
over low heat until slightly thickened. Stir in cheese and
cook until melted. Add to broth along with chicken. Cover
and stir over low heat until heated through. Skim excess
butter off top or chill until butter solidifies. Makes 4
servings.
============ ========= ========= =

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12. Almond Cherry Biscotti
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Sun Aug 24, 2008 1:33 pm (PDT)
Almond Cherry Biscotti

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter (NO substitutes)
2 eggs
1 Tablespoon milk
1/2 teaspoon vanilla extract
1 cup coarsely chopped blanched almonds
1 cup halved candied cherries

In a bowl, combine flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
In another bowl, beat eggs, milk and vanilla until
blended. Stir into dry ingredients until blended. Stir
in almonds and cherries (dough will be crumbly).
Divide dough in half and shape each half into a ball.
On an ungreased baking sheet, roll each ball into a
10x2 1/2-inch rectangle. Bake at 350 degrees F. for
30 to 35 minutes or until golden brown. Carefully
remove to wire racks and cool for 20 minutes. Transfer
to a cutting board and cut diagonally with a sharp
knife into 3/4-inch slices. Place cut side down on
ungreased baking sheets. Bake for 15 minutes or until
firm. Remove to wire racks to cool. Store in an airtight
container. Makes 2 dozen.
============ ========= ========= ========

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13. Pecan Meltaways
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Sun Aug 24, 2008 1:33 pm (PDT)
Pecan Meltaways

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
additional confectioners' sugar

Preheat oven to 350 degrees F. In a mixing bowl, cream
butter, sugar and vanilla, mixing well. Combine flour
and salt and add to creamed mixture. Stir in pecans.
Cover and chill 1 hour or until firm. Roll into 1-inch
balls and place on ungreased baking sheets. Bake for
10 to 12 minutes. Roll in confectioners' sugar while
warm. Cool, then roll in sugar again. Makes about 4
dozen.
============ ========= ========= ======

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14. Cranberry Banana Nut Bread
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Sun Aug 24, 2008 1:33 pm (PDT)
Cranberry Banana Nut Bread

2/3 cup vegetable shortening
1 1/3 cups sugar
3 eggs
2 cups mashed bananas, about 4 large
3 1/2 cups self-rising flour
1/4 teaspoon baking soda
1 cup chopped walnuts
16 ounce can whole berry sauce

Heat oven to 350 degrees F. Grease bottoms of two
8x4-inch loaf pans. In large bowl, cream shortening and
sugar together until light and fluffy. Add eggs 1 at a
time, beating well after each addition. Add bananas,
flour, soda, walnuts and cranberry sauce and stir gently
to blend. Pour batter into prepared pan. Bake for 1
hour or until toothpick inserted in center comes out
clean. Cool in pans 10 minutes. Remove from pans and
cool on wire rack. For easier slicing, wrap loaves and
store overnight in a cool place.
============ ========= ========= =======

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15. Lemon Carrots
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Sun Aug 24, 2008 1:34 pm (PDT)
Lemon Carrots

2 cups baby carrots
1/4 cup sugar
2 1/2 Tablespoons fresh lemon juice
4 Tablespoons butter

Boil carrots in salted water until crisp and tender. Drain.
In saucepan, mix sugar, lemon juice and butter and heat
to boiling. Boil 2 to 3 minutes or until thickened. Stir in
carrots and coat well. Makes 4 to 8 servings.
============ ========= ========= ==

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16. Parmesan Cheese Bites
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Sun Aug 24, 2008 1:34 pm (PDT)
Parmesan Cheese Bites

1 cup all-purpose flour
2/3 cup grated Parmesan cheese
1/4 teaspoon ground red pepper
1/2 cup butter, cut up
2 Tablespoons milk

Stir together first 3 ingredients in a medium bowl. Cut
in butter with a pastry blender until crumbly. (Mixture
will look very dry.) Gently press mixture together with
hands, working until blended and smooth, about 2 to 3
minutes. Shape dough into 1 (4-inch long) logs. Wrap
in plastic wrap and place in an airtight container. Chill
8 hours or freeze up to 3 months. (Thaw overnight in
refrigerator before using, if frozen.) Cut log into
1/4-inch thick slices and place on a lightly greased
baking sheet. Brush with milk Bake at 350 degrees F.
for 12 to 15 minutes or until lightly browned. Can be
cooked and frozen up to 1 month, if desired. Makes
32 cheese bites.
============ ========= ========= =====

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17. American Steak Fries with Coriander Seeds
Posted by: "Harvey" hjohnm@att.net harveyjohnmorris
Sun Aug 24, 2008 4:30 pm (PDT)
American Steak Fries with Coriander Seeds

2 pounds unpeeled russet potatoes, scrubbed, cut lengthwise into 1/2-
inch thick sticks
2 tablespoons olive oil
1 1/2 teaspoons coriander seeds, cracked
1 teaspoon dried thyme
kosher salt

Preheat oven to 450F degrees. Spray large rimmed baking sheet with
nonstick spray. Toss potatoes with olive oil, coriander seeds and
thyme in large bowl. Transfer to prepared sheet and spread in single
layer. Sprinkle with salt and pepper.

Place in top third of oven and bake until golden, occasionally turning
with spatula (about 40 minutes). Season to taste with kosher salt and
serve.

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18. Anchovy Grilled Salmon Steaks
Posted by: "cookwithnanees" cookwithnanees@yahoo.com cookwithnanees
Sun Aug 24, 2008 4:41 pm (PDT)
Yield: 4 Servings
4 salmon steaks
1 parsley sprigs
Lemon wedges anchovy butter
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper

Pre-heat the grill to high heat. Oil the grill rack and place each
steak to ensure an even heat. Place a small knob of Anchovy Butter
(divide a quarter of the mixture in four) on each steak. Grill for 4
minutes. Turn the steaks with a fish slice and place another quarter
of the butter among the steaks. Grill on the second side 4 minutes.
Reduce the heat and allow to cook for a further 3 minutes, less if the
steaks are thin. Serve with a neatly arranged pat of anchovy butter on
top of each steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl
with a wooden spoon until creamy. Cream all ingredients together and
chill.

Nanees

Amazing Recipes not Amazing Grace ;)

Messages In This Digest (15 Messages)

1. Brownie Chip Cookies From: jacqueline austin
2. Frosted Banana Bars From: Sharon Capps
3a. Red Bell Pepper Burritos From: Sandy U.
4. Peanut Butter Cup Brownie Pizza From: jacqueline austin
5. Mozzarella Meatloaf From: jacqueline austin
6. Chocolate Chip Caramel Cookies From: jacqueline austin
7. Crispy Sesame Chicken From: jacqueline austin
8. French-Country Onion Tart From: Sandy U.
9. ZESTY CHILLED CUCUMBER SLICES From: Sandy U.
10. PRINCIPLES FOR FREEZING VEGGIES: From: Sandy U.
11a. Re: preservatives for rice,grains etc.can anybody help. From: Angela
12. A Quick Way To Decorate Cake From: naneesbookmall
13. TATOR TOT CASSEROLE From: McSledwidow@aol.com
14. CROCKPOT BEANS From: McSledwidow@aol.com
15. SKILLET MAC AND CHEESE From: McSledwidow@aol.com View All Topics | Create New Topic Messages 1. Brownie Chip Cookies
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Sun Aug 24, 2008 7:22 pm (PDT)
Brownie Chip Cookies

1- 21.5 oz. pkgs. fudge brownie mix (Family size)
1/3 C. margarine, melted
2 eggs
6 oz. (1 Cup) semi sweet chocolate chips

Heat oven to 350F. Generously grease cookie sheet. In large bowl,
combine borwnie mix, margarine and eggs, beat 50 strokes by hand. Stir
in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on
greased sheet. Bake at 350F for 8-12 minutes. Cool 1 minute then remove
from sheet. Cookies will flatten when removed from oven.

Yields: 3 dozen

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2. Frosted Banana Bars
Posted by: "Sharon Capps" sharoncapps@cableone.net sharoncapps2000
Mon Aug 25, 2008 6:05 am (PDT)
Frosted Banana Bars
15x10x1-inch pan

An Excellent way to get rid of ripe bananas and it really is good. I cut
the frosting recipe in half as it was too rich with the full recipe. I also
added a few chocolate chips to the batter before baking. I got the recipe
from 1995 Taste of Home Annual Recipes and it was submitted by Karen Dryak,
Niobrara, Nebraska..

Ingredients:

1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas, (about 3 medium)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and
vanilla. Combine the flour, baking soda and salt; add to creamed mixture
and mix well. Pour into a greased 15x10x1-inch baking pan. Bake at 350°
for 25 minutes or until bars test done. Cool.
For Frosting, cream butter and cream cheese in a mixing bowl. Gradually add
confectioners' sugar and vanilla; beat well. spread over bars. 3 dozen
bars.

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3a. Red Bell Pepper Burritos
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Mon Aug 25, 2008 6:44 am (PDT)
Red Bell Pepper Burritos

2 tsp olive oil
1 small onion, minced
1 clove garlic, small, minced
1/2 cup red peppers, chopped
1 1/2 cups kidney beans, canned, drained, rinsed, mashed
1 tbs mild chili peppers, chopped
1/2 tsp cumin
1/4 tsp oregano, dried
8 flour tortillas
1/2 cup Monterey Jack cheese, shredded, low-fat

Salsa
Hot pepper sauce
Non-fat sour cream
Chopped tomatoes
Shredded Lettuce

In a medium skillet, heat oil. Add onions and garlic;
cook until soft, about 5 minutes. Add peppers and cook
until almost tender, 5 to 10 minutes. Add beans, chilies,
cumin and oregano. Heat through.

Place a tortilla in a heavy 10" skillet over moderate
heat and cook, turning frequently, until pliable. Spread
4 tablespoons of filling down the center of the tortilla.
Sprinkle with 1 tablespoon of cheese, roll up and place
in a casserole with the seam side down. Repeat with
remaining tortillas.

Heat burritos in a 325 F oven for 15 minutes. Serve with
salsa, hot-pepper sauce, sour cream, tomatoes and
lettuce. Serves 4.

*~Sandy U.~*

[Non-text portions of this message have been removed]

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4. Peanut Butter Cup Brownie Pizza
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 25, 2008 7:20 am (PDT)
Peanut Butter Cup Brownie Pizza

1 (9 x 13-inch pan size) brownie mix

Filling
8 ounces cream cheese, softened
1/3 cup brown sugar
1/3 cup peanut butter

Topping
1/2 cup chopped peanuts
15 miniature peanut butter cups, chopped

Bake brownie mix as directed on package. Cool completely.

Mix cream cheese, brown sugar and peanut butter until smooth and
spread over cooled brownies.

Sprinkle chopped peanuts and peanut butter cups on top of the cheese
mixture. Before serving, drizzle top of dessert with chocolate syrup.
Keep refrigerated. Makes at least 24 bars, but could be cut smaller.

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5. Mozzarella Meatloaf
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 25, 2008 7:50 am (PDT)
Mozzarella Meatloaf

2 eggs
1 cup buttery cracker crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon dried oregano
2 pounds lean ground beef
8 ounces spaghetti sauce
1 cup grated mozzarella cheese

Combine the eggs, cracker crumbs, milk, Parmesan cheese, onion, salt,
oregano and beef. Mix well. Shape into a loaf and place in a lightly
greased loaf pan. Bake at 350 degrees F for about 1 hour.

Drain any liquid off. Spoon the spaghetti sauce over meatloaf, then
top with grated mozzarella cheese. Bake another 10 minutes.

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6. Chocolate Chip Caramel Cookies
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 25, 2008 8:30 am (PDT)
Chocolate Chip Caramel Cookies

1/2 cup unsalted butter
1/2 cup brown sugar
3/4 cup granulated sugar
1 large egg, beaten
2 tablespoons heavy cream
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup slivered almonds
12 caramels, cut in half flatways

Preheat oven to 375 degrees F. Lightly grease and flour a cookie
sheet.

In a large bowl, cream butter with both sugars until light and
fluffy. Add egg and continue beating 1 minute. Beat in cream.

Combine dry ingredients and add to batter, beating at low speed. Mix
in chocolate chips, almonds, and caramels. Drop small spoonfuls of
batter onto cookie sheet and bake 8 minutes. When done, carefully
transfer cookies to wire rack and let cool.

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7. Crispy Sesame Chicken
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 25, 2008 8:59 am (PDT)
Crispy Sesame Chicken

1 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
1/4 cup plus 2 tablespoons sesame seeds
1 (3 to 3 1/2 pound) broiler-fryer, cut up
1/2 cup butter, melted

Combine first 3 ingredients in small bowl. Dip chicken in butter;
dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish.
Bake at 350 degrees F for 1 hour or until done.

Yields 4 to 6 servings.

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8. French-Country Onion Tart
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Mon Aug 25, 2008 9:08 am (PDT)
French-Country Onion Tart

1 pre-made pie crust (Pillsbury is one brand)
5 slices of bacon
3 Tbl of butter
2 large sweet onions (Vidalia work great). Slice very thinly. Use a mandolin
on level 1 if you have one.
4 eggs
3/4 cup of whipping cream
Salt and pepper to taste
1/4 tsp of grated nutmeg
A pinch or two of cayenne (optional)

Unroll your pastry crust and place it gently into a 10" fluted tart pan with
removable bottom. Squish the edges of the crust gently up the sides. Prick
bottom with a fork in several spots. Place in a 375 degree oven and bake for
9 minutes. It will be a light beige and dry.

While the pastry is baking, fry your bacon. When it's light brown and
crisping remove the bacon and dice. If you get some "teeny bits" don't toss
them. You can use those too.

Pour out the bacon grease but don't wash the pan. Add butter and onions.
Saute onions until loose and just beginning to brown. Stir often.

In a bowl, whip the eggs and cream. Add the salt, pepper, nutmeg and
cayenne. Just make sure the eggs are well broken up and fully mixed. Let
stand until ready to fill your tart.

Remove the tart from the oven. Set the tart pan on top of a cookie sheet so
it's sitting inside the pan. Spread the bacon bits on the bottom of the
tart. Add the onions and spread them around so they cover the bottom of the
tart. Now, slowly pour in your cream mixture. Careful not to overflow the
tart. Depending on how large your onions are you might have a bit of
cream/egg mixture left over. Just toss it or save for scrambled eggs.
Carefully transfer the tart to a 350 degree oven. Bake for 50 - 55 minutes
until the tart begins to brown on top and the when you shift the tart
slightly it doesn't jiggle in the middle.

Remove tart from oven. If the rest of dinner is ready you can serve it now.
You can also let it sit on the counter and reheat it a bit later. Although
leftovers taste great, after it's been in the refrigerator, the crust will
lose some crispness so I don't recommend baking it very much ahead. Try to
bake it while you are having cocktails before dinner.

*~Sandy U.~*

[Non-text portions of this message have been removed]

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9. ZESTY CHILLED CUCUMBER SLICES
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Mon Aug 25, 2008 9:09 am (PDT)
ZESTY CHILLED CUCUMBER SLICES

*~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*

INGREDIENTS:
1-3/4 cups and 2 tablespoons sliced cucumber
1/4 cup and 1 tablespoon sliced onion
1/4 cup and 1 tablespoon sliced green bell pepper
1-3/4 teaspoons salt
1 teaspoon celery seed
1/4 cup and 1 tablespoon distilled white vinegar
1/3 cup and 2 tablespoons white sugar

DIRECTIONS:
In a mixing bowl, combine the cucumber slices, onions,
and green peppers. In a saucepan over medium heat,
combine the salt, celery seed, vinegar and sugar. Bring
the mixture to a boil. Allow the mixture to cool for 10
to 15 minutes. Combine the mixture in the mixing bowl
with the mixture in the saucepan. Pack into sterile jars
and refrigerate for 24 hours.

*~Sandy U.~*

[Non-text portions of this message have been removed]

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10. PRINCIPLES FOR FREEZING VEGGIES:
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Mon Aug 25, 2008 9:09 am (PDT)
PRINCIPLES FOR FREEZING VEGGIES:

1. The food item must be freezable. Peas freeze;
cucumbers do not.

2. The variety must be suitable. Garden peas, for
example, freeze better than peas grown for canning.

3. The raw product must be first-class. Freezing
preserves defects as well as superior quality.

4. Handling between field and plant must be as prompt
as possible.

5. Natural enzymes must be inactivated by blanching.

6. Freezing must be fast enough to ensure quality,
yet economical enough to be competitive.

7. The plant must be kept sanitary and the line clean
to prevent contamination by molds, yeasts, and bacteria.

8. Packaging must ensure that no moisture is lost during
a year's storage.

9. Storage temperatures must be uniform
*~Sandy U.~*

[Non-text portions of this message have been removed]

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11a. Re: preservatives for rice,grains etc.can anybody help.
Posted by: "Angela" homefire@austin.rr.com polara8
Mon Aug 25, 2008 3:00 pm (PDT)
You aren't supposed to put in IN the grain !!!!!!

You put a small amount near where you see an ant trail. Done correctly,
there is no contamination and no danger.

Horrors !!! Imagine spraying pesticide on your foodstuffs.. ..

- Oh. We do that all the time, don't we ?

Oba'san

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12. A Quick Way To Decorate Cake
Posted by: "naneesbookmall" naneesbookmall@yahoo.com naneesbookmall
Mon Aug 25, 2008 3:01 pm (PDT)
1 pk Marshmallows
Vanilla to taste
Green food coloring
1 pk Red hots
Box of cornflakes (4 1/2 c)
White angel food cake
Melt marshmallows, add food coloring and vanilla. Add the cornflakes,
stir until
well coated. Spread this onto a cookie sheet, shaping into holly
leaves. Place a
red hot in middle. Let dry about 5 hours. Then top a white frosted
angel cake
with the holly leaves. Makes a very pretty cake.

Enjoy It
Nanees

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13. TATOR TOT CASSEROLE
Posted by: "McSledwidow@aol.com" McSledwidow@aol.com itktteom
Mon Aug 25, 2008 4:32 pm (PDT)
TATOR TOT CASSEROLE

32 oz bag frozen tator tots
1/2 cup sour cream
1/2 cup butter, melted
1 cup cheddar cheese, grated
1 can cream of chicken soup
1/2 med onion, chopped
1 cup corn flakes

Thaw tator tots and break up. Add sour cream, butter, cheese, soup, and
onion. Mix well. Spread in a greased 9x13 pan. Best if set overnight. Top
with cornflakes that have been mixed with 1/2 cup melted butter. Cook at 350
for 50 minutes.

************ **It's only a deal if it's where you want to go. Find your travel
deal here.
(http://information. travel.aol. com/deals? ncid=aoltrv00050 000000047)

[Non-text portions of this message have been removed]

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14. CROCKPOT BEANS
Posted by: "McSledwidow@aol.com" McSledwidow@aol.com itktteom
Mon Aug 25, 2008 4:32 pm (PDT)
CROCKPOT BEANS

1/2 lb bacon, cooked and crumbled
1/2 lb browned beef
1 small onion, chopped
1 cup ketchup
1 cup brown sugar
15 oz can pork and beans
15 oz cans chili with beans
15 oz can black beans
15 oz can great northern beans

Place in crockpot and cook on high for at least 2 hours.

************ **It's only a deal if it's where you want to go. Find your travel
deal here.
(http://information. travel.aol. com/deals? ncid=aoltrv00050 000000047)

[Non-text portions of this message have been removed]

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15. SKILLET MAC AND CHEESE
Posted by: "McSledwidow@aol.com" McSledwidow@aol.com itktteom
Mon Aug 25, 2008 4:32 pm (PDT)
SKILLET MAC AND CHEESE

1 lb hamburger
1 onion, chopped
1 can cream of celery soup
1/4 cup catsup
1 Tbsp worcestershire sauce
2 cup cooked corkscrew macaroni

Brown meat and onion. Drain. Add rest of ingredients. Over low heat.
Heat through.

The Winner of this week get $ 10 by Create simply recipes

1. Golden Corn and Chicken Stuffing Bake From: jacqueline austin
2. Frosted Chocolate Chip Pizza* From: jacqueline austin
3. Turkey Burgers with Olives & Feta From: Harvey
4. Chicken Casserole with Broccoli From: Jan Gifford
5a. Carrot Casserole From: Trudy
6. Chicken, Broccoli and Rice Casserole From: Trudy
7. Chocolate Butter Pecan Bars From: Trudy
8. Baked Basil Tomatoes From: Trudy
9. Broccoli Balls From: Trudy
10. Okie Pinch Cake From: Trudy
11. Red Earth Cake From: Trudy View All Topics | Create New Topic Messages 1. Golden Corn and Chicken Stuffing Bake
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Tue Aug 26, 2008 10:03 am (PDT)
Golden Corn and Chicken Stuffing Bake

1 (10 3/4 ounce) can Campbell's Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard

Combine soup, celery, onion and stuffing.

Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken
over stuffing mixture, pressing lightly into stuffing.

Combine sugar, butter and mustard; spread lightly over chicken. Bake at
400 degrees F for 25 minutes or until chicken is no longer pink.

Servings: 4

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2. Frosted Chocolate Chip Pizza*
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Tue Aug 26, 2008 10:26 am (PDT)
Frosted Chocolate Chip Pizza*

1 roll Pillsbury chocolate chip cookies
1 container of chocolate frosting
1/2 c. chopped walnuts

Spread out cookie dough on ungreased pizza tin. Bake at 350 for
approximately 10 minutes. When cooled frost and top with chopped
walnuts.

This was one of the desserts I took to our neighborhood block party
last weekend. It was a huge hit and such an easy recipe to come up
with.

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3. Turkey Burgers with Olives & Feta
Posted by: "Harvey" hjohnm@att.net harveyjohnmorris
Tue Aug 26, 2008 3:16 pm (PDT)
Turkey Burgers with Olives & Feta

1 pound ground turkey
1/3 cup crumbled feta cheese
3 tablespoons coarsely chopped pitted black olives
1 1/2 teaspoons olive oil
1 small garlic clove, minced
1/2 teaspoon rosemary
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 crusty sandwich rolls, halved horizontally

Prepare barbecue grill on medium-high heat. Brush grill rack with
oil.

Gently mix turkey, feta, olives, olive oil, garlic, rosemary, salt,
and pepper in medium bowl. Form into 4 patties about 1" thick.
Brush with oil and sprinkle with salt and pepper.

Grill burgers until charred on both sides and cooked through (about 5
minutes per side). Grill cut side of sandwich rolls until toasted
(about 2 minutes). Assemble burgers and enjoy!

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4. Chicken Casserole with Broccoli
Posted by: "Jan Gifford" jangiff@ameritech.net jangiff
Tue Aug 26, 2008 3:16 pm (PDT)
From Jiffy Mix

4-6 servings

1 c. Jiffy baking mix

1 ½ c. pre-cooked chunked chicken or 2- 5oz. cans chunk chicken, drained

3 eggs

1 c. milk

1 ½ c. cheddar cheese, shredded

10-12 oz. frozen broccoli, chopped

¼ tsp seasoned salt

¼ tsp pepper

Preheat oven to 400 degrees; grease 2 qt. casserole dish.

Place chicken, broccoli, and cheese in prepared casserole dish.

Blend baking mix, milk, eggs, salt, and pepper in a separate mixing bowl on
high speed until well mixed. Pour into dish over chicken mixture.

Bake for 35 – 40 minutes until knife inserted in center comes out clean. Let
cool for 5 minutes before serving.

Jan G

[Non-text portions of this message have been removed]

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5a. Carrot Casserole
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 26, 2008 5:35 pm (PDT)
Carrot Casserole

2 pounds medium carrots, peeled and sliced 1/4-inch thick
6 Tablespoons unsalted butter
1 cup crushed Ritz crackers, about 3/4 packaged roll
1 large onion, chopped
2 Tablespoons all-purpose flour
6 Tablespoons whole milk
1 teaspoon dry mustard
1/2 teaspoon salt or celery salt
1 1/2 cups shredded mild or sharp Cheddar cheese

Preheat oven to 350 degrees F. Lightly butter a
9x12x2-inch casserole dish. Bring a saucepan of
water to a boil, then cook carrots for 7 minutes, drain
and set aside. In a skillet, melt butter over medium
heat. Remove 4 tablespoons to crushed Ritz crackers
and toss. To the 2 tablespoons left in the skillet, over
medium-high heat, add onion and cook, stirring,
until translucent, about 4 minutes. Add flour to the
onion, reduce heat to medium-low and cook until
incorporated and smooth, stirring constantly. Add
milk, dry mustard and salt or celery salt and cook,
stirring, until thickened, about 3 minutes. Reduce
heat to very low, add cheese and stir until cheese
has melted. Combine carrots and cheese sauce and
place in buttered casserole. Sprinkle buttered Ritz
cracker crumbs on top and bake until bubbly, about
20 minutes. Makes 6 to 8 servings.
============ ========= ========= ===

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6. Chicken, Broccoli and Rice Casserole
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 26, 2008 5:36 pm (PDT)
Chicken, Broccoli and Rice Casserole

2 cups cooked rice
3 cups cooked chopped broccoli
1 cup sour cream
1/3 cup mayonnaise
1 Tablespoon lemon juice
1 (10 ounce) can condensed cream of chicken soup
10 ounces Cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts, cooked and shredded

Preheat oven to 350 degrees F. Grease a 9x13x2-inch
baking dish with butter or nonstick cooking spray.
Spread rice in an even layer in the baking dish. Make
a second layer with the broccoli. In a large bowl, mix
sour cream, mayonnaise, lemon juice, condensed soup,
half of the grated cheese, salt, pepper and chicken.
Pour mixture over the broccoli and top with remaining
grated cheese. Bake for 40 minutes. Let stand for 5
minutes before serving. Makes 6 to 8 servings.
============ ========= ========= =====

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7. Chocolate Butter Pecan Bars
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 26, 2008 5:36 pm (PDT)
Chocolate Butter Pecan Bars

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
1 1/4 cups chopped pecans
1/2 cup chocolate chips

Heat oven to 350 degrees F. Grease and flour an
11x7x1 1/2-inch baking pan. Sift flour with baking powder.
Melt butter in a saucepan set over low heat, add sugar,
bring to a boil, stirring constantly. Cool until lukewarm.
Drop in eggs, one at a time, mixing well. Mix in vanilla, flour
mixture and 1/2 cup of the pecans. Turn into pan. Sprinkle
chocolate chips over mixture, then sprinkle with remaining
pecans. Bake about 25 to 30 minutes until done. Cool in
pan on a wire rack, then cut into squares.
============ ========= ========= ========= =

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8. Baked Basil Tomatoes
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 26, 2008 5:37 pm (PDT)
Baked Basil Tomatoes

3 large tomatoes
3/4 cup bread crumbs
2 Tablespoons chopped fresh basil OR 1 1/2
teaspoons dried
3 Tablespoons chopped parsley
2 to 3 Tablespoons melted butter

Preheat oven to 350 degrees F. Rub a baking sheet,
10x17-inch, lightly with oil. Core tomatoes and slice
each in half. The slices should be about 3/4-inch
thick. Combine bread crumbs, basil and parsley.
With a fork, stir in melted butter until well mixed.
Sprinkle crumb mixture on top of the tomatoes.
Bake for 20 to 25 minutes. Makes about 6 servings.
============ ========= ========

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9. Broccoli Balls
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 26, 2008 5:37 pm (PDT)
Broccoli Balls

2 pounds fresh broccoli OR 3 (10 ounce) packages
frozen
1 (12 ounce) carton small curd cottage cheese
1/3 cup Parmesan cheese
1/3 cup fine bread crumbs
1/2 teaspoon salt
2 eggs, beaten
1/3 cup flour
1/4 cup butter
1/2 cup grated Parmesan cheese

Cook broccoli in a small amount of water just until
tender. Drain and chop. Combine broccoli, cottage
cheese, 1/3 cup Parmesan cheese, bread crumbs, salt
and eggs. Mix well. Shape into 8 balls, wrap and
refrigerate overnight. Roll balls in flour and place in
a buttered 9x13-inch baking dish. Dot with butter.
Bake at 400 degrees F. for 10 minutes. Sprinkle with
1/2 cup Parmesan cheese and bake 5 minutes longer.
Makes 8 servings.
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10. Okie Pinch Cake
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 26, 2008 5:38 pm (PDT)
Okie Pinch Cake

4 cans biscuits
1 1/2 cups brown sugar
1/2 cup butter
2 Tablespoons cinnamon

Cut each uncooked biscuit into fourths and place all in
a well greased Bundt pan. In a saucepan, combine
brown sugar, butter and cinnamon. Heat and bring to
a boil. Pour over biscuits in pan and bake in a 350
degree F. oven for 25 to 30 minutes. Let cool 10 minutes
in pan, then turn out onto a serving plate.
Note: May use 1/2 of the recipe using a loaf pan.
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11. Red Earth Cake
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 26, 2008 5:38 pm (PDT)
Red Earth Cake

1/2 cup shortening
1 1/2 cups sugar
1 egg, beaten until light and foamy
4 Tablespoons cocoa
3 teaspoons red food colouring
2 Tablespoons strong hot coffee
2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla

Cream shortening and sugar until light and fluffy. Blend in
beaten egg. Mix cocoa, colouring and hot coffee to make a
smooth paste. Stir into egg mixture. Sift flour and measure,
then sift again with salt and baking soda. Add a bit of
measured flour to egg mixture, then alternately add
buttermilk and flour, folding and beating it lightly after each
addition. Add vanilla. Turn into two 8-inch pans, 2-inches
deep, bottoms lined with buttered waxed paper. Bake at 375
degrees F. for 30 to 35 minutes until cakes test done.
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5 people already earn money by create food recipes

Thursday, August 21, 2008

1a. Gingerbread Cookies From: Trudy
2. Southern Coleslaw From: Trudy
3a. Crescent Hoagie Sandwich Bake From: jacqueline austin
3b. Crescent Hoagie Sandwich Bake From: jacqueline austin
4a. Grape Salad From: Richard Lee Holbert
5a. Cranberry Date Bars From: Sharon Capps

1a. Gingerbread Cookies
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Thu Aug 21, 2008 7:30 am (PDT)
Gingerbread Cookies

1 cup vegetable shortening
1 cup sugar
1 large egg
1 cup molasses
2 Tablespoons cider vinegar
4 to 5 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Using an electric mixer, cream shortening and sugar
together until light and fluffy. Add egg, molasses and
vinegar and beat on high speed to blend thoroughly.
Sift together 4 cups of the flour and baking soda, salt,
ginger, cinnamon and cloves. Add dry ingredients to
sugar mixture and mix to make a firm, manageable
dough, adding more flour if needed. Wrap dough in
plastic and refrigerate for 3 hours or until firm. Preheat
oven to 375 degrees F. Lightly grease 1 or 2 baking
sheets. Spray a rolling pin with cooking spray and
lightly flour a work surface. Roll dough to 1/8-inch
thickness and cut into desired shapes with a knife or
cookie cutters. (You can re-roll the scraps to make a
few more cookies.) Place cookies 1-inch apart on
prepared baking sheet and bake for 5 to 6 minutes.
Cool on baking sheet for 2 minutes, then remove to a
wire rack to cool completely. Sprinkle with
confectioners' sugar, ice or just eat. Makes 5 dozen.
============ ========= ===

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2. Southern Coleslaw
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Thu Aug 21, 2008 7:31 am (PDT)
Southern Coleslaw

1 firm head green cabbage, about 2 pounds
1 large carrot, peeled
1/2 small sweet onion, peeled and chopped fine
1/4 cup diced salad pickles
1/2 cup mayonnaise
1/2 teaspoon salt
pinch of black pepper

Remove and discard any bruised or undesirable outside
leaves from the cabbage. Quarter the cabbage and grate
it into a large bowl using the coarse side of a hand grater
or the shredding blade of a food processor. Grate the
carrot and add to the cabbage, tossing together to
combine. Add onion, pickles, mayonnaise, salt and
pepper. stir together until thoroughly mixed. Chill for
at least 1 hour before serving. Makes 6 servings.
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3a. Crescent Hoagie Sandwich Bake
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Thu Aug 21, 2008 7:53 am (PDT)
Crescent Hoagie Sandwich Bake

2 8oz. pkgs. refrigerated crescent rolls
1/4 lb. salami
1/4 lb. sliced cooked ham
1/4 lb. pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tbsp. grated Parmesan cheese
non stick cooking spray

Preheat oven to 350. Spray 9x13x2" baking dish with spray. Cover
bottom of dish with 1 package crescent rolls. Layer salami, ham and
pepperoni. Next layer Provolone cheese and Swiss cheese. Spread 1/2
of the beaten eggs over the cheese. Top with second package of
crescent rolls. Brush with remaining beaten eggs and sprinkle with
Parmesan cheese.

Bake uncovered for 25 minutes. Cover with foil, and bake for another
10 minutes.

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3b. Crescent Hoagie Sandwich Bake
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Thu Aug 21, 2008 7:53 am (PDT)
Crescent Hoagie Sandwich Bake

2 8oz. pkgs. refrigerated crescent rolls
1/4 lb. salami
1/4 lb. sliced cooked ham
1/4 lb. pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tbsp. grated Parmesan cheese
non stick cooking spray

Preheat oven to 350. Spray 9x13x2" baking dish with spray. Cover
bottom of dish with 1 package crescent rolls. Layer salami, ham and
pepperoni. Next layer Provolone cheese and Swiss cheese. Spread 1/2
of the beaten eggs over the cheese. Top with second package of
crescent rolls. Brush with remaining beaten eggs and sprinkle with
Parmesan cheese.

Bake uncovered for 25 minutes. Cover with foil, and bake for another
10 minutes.

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4a. Grape Salad
Posted by: "Richard Lee Holbert" rlhintexas@charter.net rlholbert
Thu Aug 21, 2008 8:22 am (PDT)
Grape Salad

1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla flavoring
1 (8-ounce) container sour cream
3 pounds seedless grapes, whole, stemmed
1/2 cup brown sugar
1/2 cup chopped pecans

Mix first 3 ingredients in mixer until smooth. Fold in sour cream and
add grapes. Spoon mixture into 9x13-inch pan. Mix brown sugar and
pecans. Sprinkle over grape mixture. Refrigerate a few hours before
serving.

Source: Best of the Best from Bell's Best Cookbook

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5a. Cranberry Date Bars
Posted by: "Sharon Capps" sharoncapps@cableone.net sharoncapps2000
Thu Aug 21, 2008 8:53 am (PDT)
Cranberry Date Bars
13x9x2-inch baking pan

These are wonderful. They have a nice tangy yet sweet flavor and they are
not hard to make. I got the recipe from the Best of Country Cooking 2000.

Ingredients:

1 package (12 ounces) fresh or frozen cranberries
1 package (8 ounces) chopped dates
1 teaspoon vanilla
2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
ORANGE GLAZE:
2 cups powdered sugar
2 tablespoon orange juice
1/2 teaspoon vanilla

In a saucepan, combine cranberries and dates. Cover and cook over low heat
for 15 minutes or until berries pop, stirring often. Remove from the heat
and stir in vanilla; set aside. In a bowl, combine flour, oats, sugar,
baking soda and salt. Stir in butter until crumbly. Press half into an
ungreased 13x9x2-inch baking pan. Bake at 350° for 8 minutes. Spoon
cranberry mixture over the crust; spread gently. Sprinkle with remaining
crumb mixture; pat down gently. Bake at 350° for 20 to 25 minutes or until
golden brown. Cool. Combine glaze ingredients; drizzle over bars. If
glaze is too thick, add 1 more tablespoon orange juice or till desired
consistency.

Marinated Quails

Wednesday, August 20, 2008

Marinated Quails

Ingredients
6 quails

1/2 Cup Olive oil
1 tbs paprika
1 clove of garlic - chopped
1 tsp ground cumin
juice from one lemon
salt and pepper


How to make Marinated Quails
This is super easy!

Combine olive oil, paprika, chopped garlic, cumin and lemon juice. Mix.

Pour over quails and let marinate in the fridge for at least 6 hours. During that time turn them so that all quail surfaces have a turn in the marinade.

When ready, place in roasting pan, season with salt and pepper, and cook at 400F for 20 minutes. Or if you have access to a grill, split them and throw 'em on the bbq.

I served these with thyme roasted potatoes and a simple parsley salad.

Enjoy.

THE TOP RECIPES FROM ALL MY GROUP (ALREADY EARN MONEY BY CREATE SIMPLY FOOD RECIPES)

Tuesday, August 19, 2008

1. Creamy Chicken Taco Skillet
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 18, 2008 10:52 am (PDT)
Creamy Chicken Taco Skillet

4 boneless, skinless chicken breast halves (1 1/4 pounds)
1 (1 1/4 oz) package taco seasoning mix
1 tablespoon oil
2 cups water
2 cups minute white rice, uncooked
3/4 cup sour cream
1 cup shredded taco cheese

Sprinkle chicken with 1 teaspoon of the seasoning mix. Heat oil in
large skillet on medium high heat. Add chicken; cook 5 minutes on
each side or until cooked through. Remove chicken from skillet; cover
to keep warm. Add remaining seasoning mix and water to skillet; stir
until well blended. Bring to boil, stirring occasionally. Stir in
rice; cover. Reduce heat to low; cook 5 minutes. Add sour cream; mix
well. Top with chicken; sprinkle with cheese. Cover and cook an
additional 1 to 2 minutes or until cheese is melted.

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2. Chocolate Peanut Butter Dessert
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 18, 2008 2:51 pm (PDT)
Chocolate Peanut Butter Dessert

20 Oreo cookies, divided
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar
1 (16 ounce) carton Cool Whip, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 (3 ounce) package chocolate pudding mix

Crush 16 cookies, toss with butter. Press onto the bottom of an
ungreased 9 inch square pan. In a mixing bowl, beat the cream cheese
and peanut butter and 1 cup powdered sugar until smooth. Fold in half
of the cool whip. Spread over crust. Sprinkle with peanut butter
cups. In another bowl, beat the milk abd pudding mix and remaining
powdered sugar on low speed for 2 minutes. Fold in remaining cool
whip. Spread over peanut butter cups. Crush remaining cookies and
sprinkle over top. Cover and chill for atleast 3 hours.

Yield: 12 to 16 servings

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3. Grilled Garlicky Rosemary Lemon Citrus Potatoes
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Mon Aug 18, 2008 6:19 pm (PDT)
ROSEMARY CITRUS POTATOES

2 pounds russet and/or sweet potatoes, cut into wedges
1/4 cup melted butter
1 tbs chopped rosemary
1 tbs lemon zest
1 clove garlic, peeled and chopped

In saucepot, bring potatoes and enough salted water to cover to a boil. Cook 3 min. Drain. Cut foil into eight 12" squares. In bowl, combine butter, rosemary, zest and garlic. Add potatoes, toss to coat. Divide potatoes among foil squares. Fold foil over potatoes and close securely. Grill 10 min. or until cooked through, turning often. Season with salt and pepper to taste, if desired. MAKES 8 SERVINGS.*

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4. Chocolate Strawberry Cheesecake with Whipped Cream
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Mon Aug 18, 2008 6:20 pm (PDT)
CHOCOLATE STRAWBERRY CHEESECAKE

27 chocolate wafers
1/4 cup sugar
4 tbs butter, melted
1 quart strawberries, hulled and sliced
3 oz box strawberry JELL-O
1 envelope unflavored gelatin
4 pkgs 8 oz each Neufchatel cheese or cream cheese, room temp
1/2 cup milk
3 bars 4 oz each bittersweet chocolate, melted

Heat oven to 350 degrees. In bowl of food processor, pulse wafers and sugar 5 times or until crumbs form. Stir in butter. Press into bottom of 8 inch springform pan. Bake 10 min. Chill 10 min. Line sides of pan with 1 cup strawberry slices.

Place gelatin mixes in bowl. Pour in 1 cup boiling water, stir 2 min. In food processor, blend cheese and milk 1 min. add gelatin mixture blend 1 min. Pour in chocolate pulse 1 min. Pour into pan.

Chill 4 hours. Garnish with whipped topping and chocolate curls, if desired. Top with remaining strawberry slices. MAKES 12 SERVINGS.*

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5. Cherry Chocolate Ice Cream Cake with Fruits
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Mon Aug 18, 2008 6:20 pm (PDT)
CHERRY CHOCOLATE BOMBE

12 oz pkg pound cake, cut into 12 vertical slices
1.75 quarts container cherry vanilla ice cream
3 cups chocolate cookie crumbs
2 cans 16 oz each chocolate frosting

ARRANGE CAKE SLICES. Line a glass bowl with foil, leave overhang around the edges. Arrange 3 cake slices in the bottom of the bowl, line the sides with remaining slices, trimming cake to fit. Fill in gaps with the trimmings.

ADD COOKIE CRUMBS. In microwave heat ice cream 20 seconds. Top cake with 3 cups ice cream. In bowl, combine crumbs with 1/2 cup frosting, top ice cream with 1 cup crumb mixture. Top with remaining ice cream and crumb mixture. Freeze 30 min. Fold excess foil over cake, freeze 2 hours or until firm.

FROST AND DECORATE CAKE. Remove cake from bowl by pulling up foil, discard foil. Spread 1/2 cup frosting over cake. Fill pastry bag fitted with star tip with remaining frosting, starting in center and working in a circular pattern, coat cake with stars. Top cake with assorted fruit, if desired. MAKES 10 SERVINGS.*

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6. Slices of Pizza with Herbs on them---Spicy Focaccia
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
SPICY FOCACCIA

2 tbs olive oil
2 large cloves garlic, peeled and sliced
1 tbs chopped parsley
1 tsp chopped oregano
1/2 tsp crushed red pepper flakes
13.8 oz pkg refrigerated pizza dough
1 tsp coarse salt

Heat oven to 400 degrees. In skillet, warm oil. Add garlic, cook until golden. Remove from heat, stir in parsley, oregano and pepper flakes. Unroll dough, press into jelly roll pan. Bake 8 min. Brush with oil mixture and sprinkle with salt. Bake 3 min. Cut bread into triangles. MAKES 8 SERVINGS.*

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7. Lemon Broccolini with Red Onion & Red Peppers
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
LEMON BROCCOLINI

2 bunches broccolini, trimmed
1 tsp olive oil
1/2 cup diced red onions
1/4 cup sliced roasted red peppers
1 clove garlic, peeled and chopped
1 lemon, zested and juiced
1/2 tsp kosher salt

In saucepot, cook broccolini in salted boiling water 2 min. Drain. Transfer to bowl of ice water to cool. Drain. In skillet, heat oil 30 seconds. Add onions, peppers and garlic, cook 2 min.

Add broccolini, 2 tbs lemon juice and 1/2 tsp lemon zest. Cook 1 min. Toss to coat. Season with kosher salt. MAKES 4 SERVINGS.*

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8. Arugula Orzo with Cheese, Garlic & Olives
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
ARUGULA ORZO

1 cup orzo
1/2 cup fat free chicken broth
1/2 cup finely chopped red bell pepper
2 cups baby arugula
1 clove garlic, peeled and chopped
2 tbs grated Parmesan cheese
2 tbs chopped kalamata olives

Cook orzo according to package directions. In skillet, bring broth and bell peppers to a boil. Reduce heat and cook 2 min. more. Stir in arugula and garlic. Cook 1 min. or until wilted. Stir in orzo, cheese and olives. Add 1/4 tsp black pepper, if desired. MAKES 4 SERVINGS.*


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9. Roasted Sea Bass Topped with Veggies
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
ROASTED SEA BASS

1 pound fillet Chilean sea bass, cut into 4 pieces
2 tbs olive oil
1 cup each cubed zucchini and yellow squash
1 cup chopped onion
1 clove garlic, peeled and finely chopped
1/3 cup white wine
2 cups halved red and/or yellow grape tomatoes
1/4 cup thinly sliced basil

Heat oven to 425 degrees. Season fillets with salt and pepper, if desired. Place on foil lined baking sheet and drizzle with 1 tbs oil. Roast 15 min. or until fish flakes easily.

In skillet, warm remaining oil 30 seconds. Add zucchini, squash and onions. Cook 5 min. or until vegetables are softened and lightly golden brown. Stir in garlic. Cook 30 seconds or until fragrant.

Stir in wine bring to a boil, scraping up any brown bits. Cook 2 min. or until almost all liquid is absorbed. Add tomatoes and cook 2 min. or until softened. Stir in basil. Spoon vegetables over fish. MAKES 4 SERVINGS.*

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10. Smoky Tomato Soup with Gruyère Toasts
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:09 am (PDT)
Smoky Tomato Soup with Gruyère Toasts

1 Tablespoon unsalted butter
1 Tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch dice
2 garlic cloves, crushed
2 teaspoons sweet smoked paprika
3 1/2 pounds tomatoes, quartered
1/2 cup water
1 thyme sprig
1 bay leaf
kosher salt and freshly ground pepper
1/4 cup plus 2 Tablespoons heavy cream
8 (1/4 inch thick) baguette slices, cut on the bias
3/4 cup Gruyère cheese, coarsely grated

In a soup pot, melt the butter in the olive oil. Add onion
and garlic and cook over moderately high heat until
tender, about 5 minutes. Add paprika and cook until
fragrant, about 30 seconds. Add tomatoes, water, thyme
sprig and bay leaf, season with salt and pepper and
bring to a boil. Cover and simmer over moderate heat
until tomatoes break down, about 15 minutes. Discard
the thyme sprig and bay leaf. Preheat the broiler. In a
blender, puree the soup in batches until smooth.
Strain back into the pot, pressing on the solids to
extract as much soup as possible. Stir the cream into
the soup and season with salt and pepper. Meanwhile,
place the baguette slices on a baking sheet. Broil
6-inches from the heat until lightly toasted on both
sides, about 2 minutes total. Top the toasts with
Gruyère and broil for about 30 seconds, until the
cheese is bubbly. Ladle soup into bowls and serve
with the Gruyère toasts. Makes 4 to 5 servings.
============ ========= ========= =

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11. Angel Hair Pasta au Gratin
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:09 am (PDT)
Angel Hair Pasta au Gratin

6 Tablespoons unsalted butter
1 pound angel hair pasta (capellini)
1 cup heavy cream
1 cup half and half
salt and freshly ground black pepper
3/4 cup fresh bread crumbs

To make bread crumbs, crumble two 2/3-inch-thick
slices of 5 1/4x3-inch French or Italian bread in a food
processor. Preheat oven to 350 degrees F. Coat a
9x12x2-inch casserole with 2 tablespoons of butter.
Bring a large pot of abundantly salted water to a
vigorous boil. Add pasta and boil until it is about
half-cooked, 2 to 3 minutes, then drain and transfer to
a bowl. Add 2 tablespoons of butter and toss well to
coat. Arrange pasta evenly in prepared casserole.
Pour in heavy cream and half and half and season with
salt and pepper. Sprinkle top with bread crumbs and
dot with remaining 2 tablespoons of butter. Bake until
top of pasta is golden, about 30 minutes. Makes 4
servings.
============ ========= ========= =====

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12. Fresh Green Bean Casserole
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:11 am (PDT)
Fresh Green Bean Casserole

1 Tablespoon unsalted butter, melted
2 pounds fresh green beans, trimmed
6 slices bacon
1 medium onion, chopped
freshly ground black pepper
salt
2 cups sour cream
1/2 pound Swiss cheese, shredded
1 roll Ritz crackers, crumbled

Preheat oven to 350 degrees F. Butter a 9x12x2-inch
baking casserole with 1 tablespoon of butter. Bring a
large saucepan of water to a boil, salt lightly, then
blanch green beans by cooking them in the boiling
water for 3 minutes. Remove beans with a skimmer
and let water continue to boil while you rinse the
beans under cold water in a colander. Once the water
is boiling vigorously again, return the green beans to
saucepan and cook until tender but with a slight
crunch, about 6 minutes. Drain and immediately
run beans under cold water in a colander to stop
them from cooking. Place in beans in a large bowl.
In a skillet, cook bacon over medium heat until
crispy, about 15 minute, then crumble bacon once
it is cool enough to handle. Add crumbled bacon
to the beans. Discard all but 3 tablespoons of
bacon fat, then add onion to the skillet, set over
medium-high heat, and cook, stirring, until
softened, about 4 minutes. Transfer onion to bowl
with beans. Season bean mixture with slat and
pepper and toss well. In a small bowl, stir together
sour cream and Swiss cheese. Fold mixture into
beans mixture. Transfer to prepared baking
casserole, spreading evenly. Sprinkle crumbled
Ritz crackers over top of casserole. Bake until
golden brown on top, about 25 minutes. Makes
6 servings.
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13. Cinnamon Coffee Cake
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:11 am (PDT)
Cinnamon Coffee Cake

1 cup butter, softened
2 3/4 cups sugar, divided
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 Tablespoons ground cinnamon
1/2 cup chopped walnuts

In a large mixing bowl, cream butter and 2 cups sugar
until fluffy. Stir in vanilla. Add eggs, one at a time,
beating well after each addition. Combine flour, baking
powder, baking soda and salt. Add to creamed mixture
alternately with sour cream, beating just enough after
each addition to keep batter smooth. Spoon one-third
of batter into a greased 10-inch tube pan. Combine
cinnamon, nuts and remaining sugar, then sprinkle
1/3 over batter in pan. Repeat layers two more times.
Bake at 350 degrees F. for 70 minutes or until cake
tests done. Cool for 10 minutes in the pan on a wire
rack. Remove from pan to rack to cool completely.
Makes about 16 servings.
============ ========= ========= =========

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14. Bunny Bread
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:12 am (PDT)
Bunny Bread

4 eggs
2 cups sugar
1 1/4 cups vegetable oil
1 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ginger
2 cups shredded raw carrot, about 4 medium
1 cup sliced almonds

Beat eggs until pale and fluffy. Add sugar gradually and
beat until thick. Add oil in a slow steady stream and
beat until thoroughly mixed. Sift flour with baking
powder, baking soda, salt and ginger and stir into the
creamed mixture until just smooth. Add shredded carrot
and sliced almonds. Stir until just mixed. Divide batter
between two 5x9-inch loaf pans which have been sprayed
with a nonstick cooking spray. Bake in a preheated 350
degree F. oven for 45 to 55 minutes or until a wooden
toothpick inserted in the center of the bread comes out
clean. Cool in pans about 5 minutes, then turn out onto
a rack to cool. Enjoy one loaf now and freeze one for later.
To freeze, wrap securely in a plastic freezer bag and keep
frozen up to three months. Freeze as soon as the bread
has cooled to preserve that fresh baked taste. Makes two
9-inch loaves.
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15a. Crockpot Cherry Cobbler
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Tue Aug 19, 2008 7:01 am (PDT)
Crockpot Cherry Cobbler

1 16 oz can light cherry pie filling
1 package cake mix for 1 layer cake or sweet muffin mix
1 egg
3 Tbs evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional

Put pie filling in lightly buttered 3 1/2-quart crock pot
and cook on high for 30 minutes. Mix together the
remaining ingredients and spoon onto the hot pie filling.
Cover and cook for 2 to 3 hours on low. You may also use
a lightly greased souffle dish in a larger crock pot. 6
servings.

*~Sandy U.~*

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16a. SPINACH SOUFFLE
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Tue Aug 19, 2008 7:02 am (PDT)
SPINACH SOUFFLE

INGREDIENTS:
1 pound spinach
1/4 cup chopped fennel bulb
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 eggs, separated
1/4 teaspoon cream of tartar

DIRECTIONS:
Prepare and cook spinach as directed. Place spinach in
blender or food processor. Cover and blend, or process,
until mixture is smooth. Heat oven to 350 degrees. Butter
4-cup souffle dish or 1-quart casserole. Heat margarine in
1-1/2-quart saucepan over medium heat until melted. Stir
in flour, nutmeg, salt and pepper. Cook, stirring constantly,
until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat egg whites and cream of tartar in large bowl on high
speed until stiff and dry. Beat egg yolks in medium bowl
on high speed until very thick and lemon colored. Stir into
white sauce mixture. Stir in spinach. Stir about one-fourth
of the egg whites into sauce mixture. Fold into remaining
egg whites. Carefully pour into souffle dish. Bake 50 to 60
minutes or until knife inserted halfway between center and
edge comes out clean. Carefully remove foil band and
quickly divide souffle into servings with 2 forks. Serve
immediately

Yield: 4 servings

FRESH SPINACH KNOW-HOWS:

Some varieties of spinach have flat, smooth leaves, others
have thick, crinkly leaves, but they're all best when young
and tender.

Check the stem to gauge tenderness and age. A thin, flexible
stem indicates a tender, young plant. Choose these spinach
leaves for salads or recipes where the spinach is served raw.
Thick, fibrous stems mean more mature, tougher plants, which
are best suited for cooking.

Shop for crisp, bright green leaves with no dark, bruised
patches or yellowing. I like to buy loose leaves or bunches
so I can judge their quality. Store fresh spinach in a dry
plastic bag in the refrigerator crisper, where it will keep
for two to three days.

Spinach stems, even of some young leaves, are fibrous, stringy,
and difficult to eat, especially after cooking. Remove the
stems before washing; discard them or save them to add to a
vegetable stock. I don't bother removing the stems from truly
tender, small leaves with equally tender, thin stems.

Notoriously sandy, spinach must be washed carefully. After
following the directions in the photo below, taste a leaf.
If you detect even the slightest bit of grit, wash the
leaves again.

To remove the stem from a spinach leaf, fold the leaf in
half along the spine, grasp the bottom of the stem and tear
toward the tip of the leaf.

*~Sandy U.~*

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17. RAILROAD PIE
Posted by: "Richard Lee Holbert" rlhintexas@charter.net rlholbert
Tue Aug 19, 2008 8:53 am (PDT)
RAILROAD PIE

1 pound ground beef
1 onion, chopped
1 can tomato soup
1 1/4 cup water
1 can whole kernel corn
1 tablespoon chili powder
1 teaspoon salt
Dash of pepper
3/4 cup cornmeal
1 tablespoon flour
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1/2 cup buttermilk

Cook beef and onion until browned, stirring to crumble.
Stir in next 6 ingredients.
Simmer 15 minutes.
Pour into a 2 1/2-quart casserole dish.
Combine corn meal, flour, baking soda and salt and mix well.
Stir in egg and buttermilk.
Spoon mixture evenly over meat mixture.
Bake at 350 degrees F for 30 to 40 minutes.

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18. Black-Bottom Banana Bars
Posted by: "Sharon Capps" sharoncapps@cableone.net sharoncapps2000
Tue Aug 19, 2008 9:13 am (PDT)
Black-Bottom Banana Bars
13x9x2-inch pan

Great Recipe. I put a few chocolate chips on top of bars about 2 minutes
before they were done and then when I removed from oven I swirled the chips
over bars. A rich, moist bar that is even better the second day. I got the
recipe from 1995 Taste of Home Annual Recipes and it was submitted by Renne
Wright.

Ingredients:

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cup mashed ripe bananas (about 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until
thoroughly combined. blend in the bananas. Combine the flour, baking
powder, baking soda and salt; add to creamed mixture and mix well. Divide
batter in half. Add cocoa to half; spread into a greased 13x9x2-inch baking
pan. Spoon remaining batter on top and swirl with a knife. Bake at 350°
for 25 minutes or until a toothpick inserted near the center comes out
clean. Cool.

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19. Banana-graham Muffins
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Tue Aug 19, 2008 11:15 am (PDT)
Banana-graham Muffins

1 cup graham cracker crumbs
3/4 cup flour
1/2 cup lightly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 cup oil
3/4 cup mashed banana

Mix dry ingredients together, combine egg, oil and banana, mix well,
add to dry ingredients, stirring just until moistened. (If you stir too
much the muffins will be tough) Bake at 400 degrees for 15 to 18
minutes.

Vegan friendly, Teriyaki Fried Rice

Vegan friendly, Teriyaki Fried Rice

Ingredients
cups of cooked rice.
(old rice is best for fried rice)
2 cups of chopped bokchoy
1/2 of red bell peppers finely chopped (optional)

1/2 cup of finely chopped carrots
1 cup of fresh sugar snap peas, chopped diagonally into small pieces
1 small onion, finely chopped.
1/2 cup of roughly chopped fresh flat parsley (for that herbilicous, lemony taste)
2 tbsp. of your favorite Teriyaki sauce.
(I used Wegman’s Teriyaki sauce in this recipe)
1 tbsp. of Canola oil for frying
Salt & pepper for seasoning
How to make Vegan friendly, Teriyaki Fried Rice
Heat oil in pan. Add onions and stir fry until they become slightly transparent.
Add in the sugar snap peas and bokchoy. Sauté the vegetables until color turns to bright green.
Add in the bell peppers or finely chopped carrots. Sauté for about 2 minutes.
Season with a dash of salt and pepper. (Yes, season at this point - not at the very end of cooking)
Add rice and give it a quick stir fry. Make sure that the vegetables are evenly mixing with the rice.
Add 2 tbsp. of Teriyaki sauce and toss everything together. Continue stir frying for another minute.
Finally, add freshly chopped parsley, toss and let the rice cook for 1 more minute.
Serves 1-2 people.

Braised Short Ribs

Braised Short Ribs

Ingredients
1/4 pound of bacon, chopped
8 small short ribs
1 medium onion, chopped
3 stalks of celery, chopped
3 carrots, chopped
4 garlic cloves, crushed
2 tablespoons of tomato paste
1 pint of hefeweizen
1 32 oz. box of organic beef broth
5 dashes of worchester sauce
salt and pepper for seasoning How to make Braised Short Ribs
1. Preheat oven to 300 degrees.
2. Sweat bacon in dutch oven over medium heat.
3. Sear all sides of short ribs in bacon fat. Remove short ribs to plate.
4. Sweat celery, onion and carrots in pan until translucent.
5. Add crushed garlic cloves and tomato paste.
6. Stir in tomato paste and carmelize.
7. Deglaze pan with hefeweizen.
8. Place short ribs back in pan and cover with beef broth. Shake in worchester sauce.
9. Place in preheated oven for three hours.
10. Remove short ribs and separate ribs from sauce to cool (better to cool overnight in the fridge).
11. When ready to serve, remove layer of fat from sauce and combine with short ribs in a saucepan over medium low heat, just enough to heat up sauce and meet to a simmer.
12. Serve and enjoy!