February 1, 2007

Requests
Shared Recipes, Crafts and Hints
Forum Recipes 
Gardening with Gary  

Well, it has been a very long time since the last newsletter. My Mother is now safely in Augusta, Georgia, where my sister is helping with her care. Thank you all for your patience during the past year. Many of you let us know that we were missed, as we missed you, and we did keep our subscriber list up to date! Some of the recipe requests and responses in this newsletter are quite dated by now, but I guess it's better late than never! In the future there may be more than one newsletter per month, depending upon the number of requests and responses.

Requests

It's My Cat's World Mug

This 12 oz. ceramic mug reads, "It's My Cats World... I'm Just Here To Open Cans." This mug retails for $12.95 and is both dishwasher and microwave safe.

Order at Cute as Country

Our online country store offers a unique assortment of candles, crafts, gifts and collectibles; We also feature a large selection of cat and dog items for both pets and their people. It is our hope that you will enter our store with a happy heart, relax, cozy-up and stay a while. ~ Ed & Diane Peck

Kitchen Tips:

To get rid of leftover glue from the stickers kids stick to the refrigerator, put some peanut butter on a cloth and rub the glue off. Amazing how this works.

To remove the odor after cutting an onion, rub your hands over a stainless steel spoon or a stainless steel kitchen faucet.

Keep flour in the bag and wrap it in a grocery bag. This keeps it from getting weevils and it stays fresh for much longer.

When using only part of a bell pepper, cut it from the bottom or the sides, and leave the seeds attached because they hold the moisture. You can put the rest in a resealable plastic bag and use it up to 4 days later. It won't be mushy.

Make two cups of tea with your "gourmet" teabag - and put one cup in the refrigerator for iced tea later.

Some recipes call for half an onion. We sometimes lose the other half because it was forgotten in the fridge and dries out. Chop and freeze the other half right away, and it's saved and ready for the next recipe.

Shared Recipes, Crafts and Hints

for Joanna Holt from Heather C

Uncle Kipper�s Creamed Corn (or Scalloped Corn)

2 cans whole corn, drained
2 cans creamed corn
1 stick (1/2 cup)butter
2 packages Ritz crackers, squeezed to crush lightly

Put corn into 9 x 13-inch pan. Sprinkle crackers over the top.
Dot butter over crackers. Bake in 350 degree F oven till crackers are golden, and no butter is visible (about 30 minutes).

*****
for Joanna Holt from SammyD

This is the recipe for Scalloped corn with crackers that you asked for. This was my Mom's recipe.

Scalloped Corn

2 cans cream corn
2 eggs
1 package Ritz crackers
1/3 cup sugar
1/2 teaspoon salt

Place all ingredients into a medium bowl. Put crackers into a gallon zip lock bag and roll them with rolling pin or just crush however you want. Mix crackers with rest of ingredients until all moist. Pour mixture into a 9 x 13-inch baking dish. Place 4 to 6 pats of butter in different places over the dish. Bake at 350 degrees F until golden brown and kind of dry looking. Serve hot.

Yummy! Hope this is what you wanted.

*****
for Joanna from Gerri from Minnesota

This recipe for scalloped corn I have been fixing for years, and it is a request at all family gatherings. This recipe is very flexible as you can prepare as much as needed.

Scalloped Corn

To each can of CREAM STYLE corn add:
1 teaspoon sugar
1 beaten egg
1/4 cup buttery cracker crumbs (Ritz or Town House)

Mix well pour in buttered bowl, top with cracker crumbs drizzled with melted butter, Bake at 350 degrees F for 45 to 60 minutes or until set.

*****
Here is a recipe for scalloped corn for Joanna L. Holt of the January 31 newsletter. ~ Wendy Swanson

Scalloped Corn

1 egg
1 cup milk
1 cup fine cracker crumbs
1 can cream corn
3 tablespoons melted butter

Mix in order given. Pour in greased baking dish. Bake at 350 degrees F for 45 minutes.

*****
Here's a good recipe for Corn Broccoli Casserole (the closest I can find to Scalloped Corn with crackers):

Corn Broccoli Casserole

1 can whole corn, drained
1 can creamed corn
1 package (box) chopped broccoli
1/2 stick butter, melted
1 1/2 cups (and a little more) crushed
    Chicken in a Biskit crackers
Salt and pepper

Add crackers to melted butter and stir until all are coated. Mix corn and broccoli together with the crackers, salt and pepper.
Keep 1/2 cup crackers to top the dish. Cheese can be added to the recipe for added flavor.

Bake at 350 degrees F for 30 minutes.

Doris Dippel

*****
This is my TNT Tomato Soup recipe that Zoe was asking for in the 1/30/06 newsletter. The other one is a dip I made up after I had seen a picture of one in a Schwann's catalog. It looked so good that I wanted to try my hand at making my version. I am sure it is not even close to theirs, especially since I never tasted theirs, but the one I made up is very good!

Chris in NM

Chris's Creamy Tomato Rice Soup

2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons flour
1 quart tomato juice (I used 1 can (14.5 ounces)
    tomato sauce and the rest chicken broth
1 (14.5 ounce) can Italian diced tomatoes with spices
1/4 teaspoon salt (I used about 3 shakes dry Italian
    seasoning instead)
2 cups milk
1/4 cup dry rice (or you could use small shell pasta, uncooked)

Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (2 - 3 minutes). Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, until mixture comes to a boil - 8 - 10 minutes. Slowly stir in milk; continue cooking until heated through - about 15 minutes. Stir in dry rice. Turn heat to low, add lid and simmer till rice is tender. Serve immediately. I served the soup with slices of French bread.

Makes 6 servings.

Very good and it is very much a keeper!

Hot and Cheesy Artichoke Crab Bake

I made this one up and entered it in a contest. Never heard back but it is good!

1 (8 ounce) package cream cheese, softened
1 (5 ounce) package fresh shredded parmesan cheese
1 (4 ounce) package fresh shredded Swiss cheese
2 cans crabmeat, drained (or you may use fresh)
1 can artichoke hearts, drained and chopped
2 dashes dried thyme
2 dashes Old Bay
1/4 cup diced roasted sweet red peppers or pimentos

Blend 3 cheeses well. Add remainder of ingredients and blend well. Pour into quiche pan and spread out to cover the entire plate. Bake at 350 degrees F for 50 to 60 minutes or till bubbly and light brown all over. Serve hot with your choice of snack crackers or lightly toasted French/Italian bread.

*****
Fresh Tomato Soup

2 onions, minced
1 tablespoon oil
2 1/2 cups water
2 tablespoons tomato paste
2 teaspoon basil, chopped
1/8 teaspoon Tabasco sauce
1 teaspoon thyme
1 tablespoon chicken bouillon granules
1/2 teaspoon sugar
1/2 teaspoon salt
6 tomatoes, diced

Cook onion in oil until tender. Stir in remaining ingredients, simmer 40 min. Put 1/3 mixture in blender, blend until smooth, then repeat. Cover and cook in saucepan until heated.

8 servings. Freezes well in individual servings.

*****
Here's a delicious jello salad. Usually I don't care for jello salads, but this one gets raves!

Lemon Jello Salad

1 (3 ounce) package lemon Jello
1 cup boiling water
1 cup cottage cheese
1 cup vanilla ice cream
1 apple chopped
1/2 cup chopped walnuts

Dissolve Jello in the boiling water. Stir in the rest of the ingredients. Cool in refrigerator until set.

Can use orange jello for variation.

Doris Dippel

*****
For Zoe from Marianna

This is like a tastier, lumpier Campbell's tomato soup, with far less sodium. For children, omit (those icky) pieces of onion and use a bit of onion powder. For adults, a splash of dry sherry at serving time is good.

Old-Fashioned Cream Of Tomato Soup

2 (1 pound) cans diced tomatoes, salt-free
    preferred, with their juice
2 teaspoons dry minced onion
1 tablespoon sugar
2 teaspoons salt (1 teaspoon if salted tomatoes used)
1/4 teaspoon pepper tiny pinch ground cloves
    (careful, not too much)
1 bay leaf
1 (6 ounce) can tomato paste
1/4 cup butter or margarine (1/2 stick)
1/4 cup flour
1 quart milk

In small saucepan simmer tomatoes, onion, sugar, salt, pepper, cloves and bay leaf 10 minutes. Stir in tomato paste. Set aside.

Melt butter in large saucepan. Stirring constantly, add flour and cook until flour is slightly browned. Gradually stir in milk. Cook over medium heat, stirring constantly, until hot and thickened.

Remove bay leaf from tomato mixture. Slowly add tomatoes to milk mixture, stirring constantly. About 6 servings.

*****
Scalloped Corn

1 egg
Saltine crackers, crushed
Milk
1 (2 cup) can cream style corn
Salt and pepper
1 tablespoon sugar

Heat oven to 350 degrees F. Beat egg. Add enough cracker crumbs to make a stiff paste. Add enough milk to make a medium mixture. Add corn, salt, pepper and sugar. Mix. Cover top with cracker crumbs. Dot with butter. Bake for 1 hour.

Yield: 4 servings

Source: Treva Shelton (my mother, now deceased, made this all the time. My whole family loves it.)

*****
Hi everyone,

Most of my cookbooks are inaccessible right now, due to excessive clutter. I was able to find two Cream of Tomato Soup recipes for Zoe.

This is from a Slovak-American cookbook.

Cream of Tomato Soup

3 1/2 cups fresh or canned tomatoes
3 tablespoons flour
1/4 cup chopped onion
1/2 teaspoon sugar
2 tablespoons butter or margarine
3 cups milk, scalded
1 teaspoon salt

Cook the tomatoes and onion together for 20 minutes. If fresh tomatoes are used, about 10 minutes for canned tomatoes. Press though sieve. Melt butter and blend in the four and sugar. Gradually add the cooled sieved tomatoes. Cook over low heat, stirring constantly, until thickened. Gradually add the scalded milk, stirring constantly. Reheat, but do not boil. Season to taste with salt. Serve at once. Serves 6.

This one came from a book called Putting Food By:

Aunt Chat's Tomato Cream Soup

4 cups canned tomatoes, undrained
1 medium onion, peeled and chopped
2 stalks celery, chopped fine
4 cups scalded milk
1 tablespoon flour for thickening
1/8 teaspoon baking soda
1 tablespoon butter or margarine
Salt and pepper to taste

Simmer tomatoes, onion and celery for 30 minutes.

Thicken scalded milk with the flour, which has been mixed with a little cold water to make a paste. Stir over low heat until milk thickens slightly. Just before serving, add baking soda to the tomato mixture (to prevent curdling); as frothing subsides, pour all through a strainer into the hot milk, stirring constantly. Add butter and season to taste with salt and pepper. Serve at once.

Serves 5 to 6. Recipe may be doubled, but never increase the amount of baking soda.

I have never tried either of these recipes so I can't say how they turn out. If you like garlic, which I do with tomato soup, you might want to add one diced clove. It tastes even better if it's a roasted clove.

Zoe, if you try them, tell me how they came out.

VK

*****
Homemade Chicken Parmesan

4 chicken breast halves
Approximately 4 tablespoons olive oil
1 cup Italian dried bread crumbs
1 cup freshly shredded parmesan cheese
1 cup flour plus 1 teaspoon salt
2 eggs plus 2 tablespoons water
4 slices mozzarella cheese
Enough tomato sauce to lightly cover breasts
    (spaghetti sauce works great, too!)

Heat oven to 350 degrees F. Place the chicken breast between 2 sheets of wax paper. Use a rolling pin to flatten the chicken breast.

Combine the bread crumbs and parmesan cheese in a bowl.

In a separate bowl, beat eggs with water.

Combine the salt and flour on a plate. Grab 1 chicken breast and dredge in flour mixture then dip in egg mixture. Immediately cover with bread crumb mixture and coat well. Brown both sides in olive oil then return to a baking dish. Repeat steps with remaining 3 breasts. After all 4 breasts are in a baking dish, cover breasts with tomato sauce and top with mozzarella cheese. Bake for approximately 30 minutes or until done.

This dish goes great with a side of pasta, bread and salad. Enjoy!

Miranda Lopez

*****
This is an excellent cheese ball for holidays or parties - or even when your family just wants a treat. It's really delicious!

Pineapple Cheese Ball

2 (8 ounce) packages cream cheese
1/4 cup chopped bell pepper
2 tablespoons chopped green onion
1 (8 ounce) can crushed pineapple, well drained
1 teaspoon Lawry's Seasoning Salt
1 cup finely chopped pecans

Allow the cream cheese to come to room temperature. Combine the cream cheese, bell pepper, green onion, pineapple, salt and 3/4 cup pecans in large bowl. Mix well.

Shape into one large or two small balls. Roll in remaining pecans.
Refrigerate overnight for best flavor. Serve with crackers.

D. McIlwain

*****
Orange Buttermilk Fruit Dessert

1 (20 ounce) can crushed pineapple
1 (6 ounce) package orange gelatin
2 cups buttermilk
1 (8 ounce) container frozen whipped topping, thawed

In a saucepan bring pineapple with the juice to a boil. Stir in gelatin until dissolved. Remove from the heat, stir in buttermilk, then cool at room temperature. Fold in whipped topping, Pour in dish or dishes (I put mine in pudding cups). Chill for a least 4 hours.

When I made mine I used unsweetened pineapple, sugar free gelatin and lite Cool Whip as a diabetic exchange. This dessert has a bit of a tang to it, but we really love it. ~ Cherry

*****
This is the fastest, easiest, best tasting shortbread of all that I have ever tried! I make about 4 kilos of it every Christmas to give an individual box to each of my family members.

Happy cooking!

Rosie L, Sydney, Australia

Christmas Shortbread

250g butter softened
110g caster sugar
200g plain flour, sifted
100g cornflour, sifted
100g rice flour, sifted
Caster sugar, to dredge after cooking

Place the butter and sugar in a food processor and cream until pale. Once well mixed, add the flours and blend briefly, just until thoroughly combined. Tip into a buttered Swiss-roll tin (23 x 33cm/9 x 13-inches) and, using floured hands, press down so it is level all over. Prick all over (do this carefully, so that you do not disturb the level surface) then bake at 150 degrees C for 40-50 minutes. What you are looking for is a uniform pale
golden colour all over. Do not allow it to become too dark. Remove from oven and cut into squares or fingers in the tin, sprinkle the top with caster sugar. Leave for 5 minutes or so then carefully turn out onto a wire rack, and allow it to cool. Store in air tight container. ENJOY!

*****
Here's a recipe I've been using since long before Magic Shell ever showed up on the store shelves. I adapted it from the ingredients list of the old Dairy Queen chocolate that hardens when you put it on ice cream:

Magic Shell Chocolate Sauce

1 stick (1/4 pound) butter
1 cup semi-sweet chocolate chips

Melt in microwave on MEDIUM heat or on stove on low heat. Store in refrigerator when not in use. You can melt it as many times in the microwave as you like - it doesn't go bad.

Sharon Bouchard

*****
Disappearing Enchiladas

2 pounds ground beef
2 packages beef chorizo
2 cups Mexican cheese blend
1 cups Oaxaca cheese crumbled
1 can green chiles
1 large can chopped olives
1 cup green onions, chopped
Small flour tortillas
1 cup sour cream
1/2 cup half-and-half

in a skillet brown the ground beef and drain. set aside. Next, thoroughly cook the chorizo in a skillet. In a large bowl combine the beef, chorizo, Oaxaca cheese, green chilies, olives, 1/2 cup of green onions, 1 cup Mexican cheese, and 1/2 cup of sour cream. stir until all the cheeses are melted.

Butter a 9 x 13-inch glass baking dish. Spoon the mixture into the tortillas, about 3-4 tablespoons each. Roll the tortillas into an enchilada shape and place side by side in the dish. When the dish is full, pour the half-and-half over the top of the enchiladas. put in the oven on 350 degrees F for 30 minutes, then sprinkle the rest of the Mexican cheese blend and green onions on top and bake for another 5 minutes. Serve hot.

Serving size, 2 enchiladas...makes about 12...serves about 6.

if you have extra mixture after the tortillas fill the baking dish...it can be used as a great dip if served with Fritos.

I made this recipe up one day and it is always a big hit...it is also really simple to do.

Jacquelyn Jurgensen

*****
Carne Asada con Nopales (Steak and Cactus in a Red Sauce)

1 pound of carne asada, cut into small
    pieces (about a inch long)
4 Roma tomatoes
3 cloves
4 California chiles
3 chiles de arbol
1 pound fresh cut cactus
Salt to taste
2 cloves garlic, diced
2 tablespoons veggie oil

Start by adding chiles and cloves and tomatoes to a pan of boiling water boil until tender, then add to blender blend until liquid set aside, in a pot boil cactus until tender drain and set aside ,and then add meat and oil to a pan add salt and garlic and fry till done, and then add meat, sauce and cactus altogether in one pot and cook together for a a few more minutes. If you want your sauce less thick, add more water and add more salt for more flavor.

Sharon

*****
Cafe Rio is an amazingly popular Mexican restaurant in Utah and is now moving into Arizona and other western states. The cornerstone of their popularity is this dressing. We're all addicted to it. It's wonderful on fajita salads, slathered on top of hot Mexican dishes or even as a veggie dip. I've been known to eat fresh tortillas dipped in the dressing. It doesn't matter what you put with it - it's all about the dressing. This is my copy-cat version of it, and it's pretty darn close to the real thing. Enjoy! Cynthia

Cafe Rio Creamy Tomatillo Dressing

1 cup buttermilk
1 cup mayonnaise
1 package buttermilk ranch dressing mix
1/2 bunch cilantro
1-2 cloves garlic
Juice of one lime
2 jalapenos
2 tomatillos

Peel husk from tomatillos, wash, cut into quarters. Cut jalapenos in half, seed, Spray a baking sheet with non-stick cooking spray, then place jalapeno and tomatillos on it. Bake in oven at 400 degrees F for 20 minutes until they are soft and slightly charred. Set aside to cool.

In a blender, mix buttermilk, mayonnaise, dressing mix, cilantro, garlic and lime. Squeeze roasted tomatillo quarters to remove most of the liquid and seeds. Add tomatillos and jalapenos to the blender and puree. Chill for an hour. Tip: if you don't squeeze most of the liquid from the tomatillos, your dressing will be too runny and too many crunchy seeds will ruin the texture - a few are fine but you don't want them all.

*****
Schnapps

1 quart Everclear (any proof)
3 cups Karo Syrup (light corn syrup)
1 cup granulated sugar (per quart)
4 quarts water

Mix Karo syrup, sugar and water together. Bring to a slight boil, or just before a rapid boil. Cool to room temperature. Stir in Everclear. Add flavorings if desired. Ex: peach flavoring, root beer concentrate, peppermint candy, etc.

Makes 5 quarts.

Jo Slater

*****
Fluffy Fruit Salad

1 (15 ounce) can fruit salad
1 cup seedless green grapes, halved
1 cup mini marshmallows
1 cup (1 medium) seedless orange, peeled, cubed
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

In medium bowl, combine fruit mix, grapes, marshmallows, and orange; mix lightly. Cover; refrigerate until serving time. In chilled med mixer bowl beat chilled cream at high speed, scraping sides of bowl often, until soft peaks form (1 minute). Gradually add sugar and vanilla extract; continue beating until stiff peaks form (1 minute). Combine chilled fruit and whipping cream; mix lightly.

Bradley Schmidt

*****
Italian Pasta Salad

1 pound tri-colored rotini pasta
1 pint cherry or grape tomatoes
1 bunch broccoli crowns, cut into bite-size pieces
1 red pepper, chopped
1 red onion, sliced
1 can small black olives, drained and rinsed
8 ounces Italian salad dressing (Robusto Italian preferred)
Pepper
Parmesan cheese

Cook pasta according to package instructions, drain and rinse. Cook broccoli in 3 inches boiling water for approximately 5 minutes, or until bright green in color; drain and rinse. Combine all ingredients in large bowl. Toss with half the dressing and season with the pepper and cheese to taste. Refrigerate until thoroughly chilled. Toss with remaining dressing.

Katie Fujczak

*****
German's Sweet Chocolate Cake

Prep: 30 minutes; Bake: 30 minutes

1 package (4 ounces) BAKER'S GERMAN'S
    Sweet Baking Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

Heat oven to 350 degrees F. Line bottoms of s (9-inch) round cake pans with wax paper.

Microwave chocolate and water in a large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans.

Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling and Frosting between layers and over top of cake. Makes 12 servings.

Note: This delicate cake will have a flat slightly sugary top crust which tends to crack.

Coconut-Pecan Filling and Frosting:
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
1 package (7 ounces) Baker's Angel Flake Coconut
    (about 2 1/3 cups)
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat.

Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

Makes about 4 1/2 cups.

Submitted by Roberta Beaumont, Carol Dimer and Dorothy

Gardening with Gary

Mary writes~
First, I want to thank you for the time that you've spent sharing your knowledge with those of us who sooo need it. It�s greatly appreciated. I'm hoping you can help me figure out my dilemma. For the past 2 years I've planted a Black Tartarian Cherry tree for cross-pollination purposes with a Bing Cherry. I live near Omaha, NE and we have clay soil. The trees, both years, were purchased at a local Bomgaar�s store, and when we planted them we put sand in the hole and mulched around the base. We put the entire burlap-encased root ball in the ground so that the top of the bag was at the soil level. Both trees died rather quickly, and I'm hoping you can tell me what we did wrong. We'd also planted a Bing both years (planted in the same manner) � the one from last year also died, but the one this year seems to be hanging in there so far, not incredibly happy. Should we not be putting the sand in the hole when planting? Placement too deep or too high?

A. Black Tartarian Cherry [Prunus avium] is an exceptionally productive, vigorous sweet cherry tree. It grows tall for a fruit tree maturing at 30' or more. The flowers are white, 1 1/4" in diameter born in well distributed clusters of two's and three's. Foliage is a dark, waxy green. It bears early, ripening from mid-June to early July depending upon the location. Eventually one tree may produce 3-4 bushels of cherries. This tree prefers light, sandy soil, but will grow in other soils that are moist and well drained. If possible, plant on an elevated site with good air and soil drainage. It needs at least 6-8 hours of full sun daily and water during dry periods. The cherries should be left on the tree until mature. Sweet cherry trees require minimal pruning. Prune annually in late winter or early spring. (Pollinate with another variety of sweet cherry) (zones 5-7)

http://www.arborday.org/Trees

GardeningWithGary
San Francisco, CA./Puerto Vallarta, JAL.

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