Wednesday, August 27, 2008
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)
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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)
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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.
