Goldmine of Recipes and Crafts
The official ezine of recipestogo.com/recipegoldmine.com/
aaa-recipes.com/giftsfromyourkitchen.com/recipesforcooks.com
February 28, 2005
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RECIPE REQUESTS
SHARED RECIPES, CRAFTS AND HINTS
Chicken Pilaf (Biryani) (Manju Nivsarkar)
Double Delicious Cookie Bars (Victoria)
Prize in the Bubble (Lisa)
Shipwreck Stew (Linda)
Shipwreck Stew - 4 versions (Honey)
Shipwreck Stew - 2 Amish versions (Lois)
Jacky's Favorite Jerky (Sylvia)
Pineapple Cookies (GrannyB)
Chi Chi's Sweet Corn Cake (GrannyB)
Stuffed Shrimp Enbrochette like Joe's Crab Shack's (GrannyB)
Seafood Stuffing like Joe's Crab Shack's (GrannyB)
O'Charley's Yeast Rolls (Jaci)
English Toffee Crunch Cake (rcoop)
Low Carb/Low Cal/Hi Nutrient Fruit Smoothie (jd in St. Louis)
White Wine/Lemon Gravy for Chicken or Seafood (David Hahn)
Easy Toffee (Tammy)
Irish Lamb Stew (Treva)
HEALTH BENEFITS OF MANGOES
FORUM RECIPES
Baked Salmon Rice Balls (Dsmith)
Macaroni and Cheese Soup (Jerseygirl)
GARDENING WITH GARY
Vegetables
Aloe Vera
CROCKPOT RECIPE
Crockpot Double Nut Clusters
OTHER RECIPES
Banana Chocolate Turtle Cake
Italian Spinach Brunch Casserole
Caldo Xochitl (Mexican Hot Flower Soup)
Shrimp Fajitas
Cabbage and Then Some
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I love trying new recipes, especially Amish and Mennonite ones. Also I would
love to try any recipes you have. I was born and raised in the Mennonite
faith, so I hope you can help me out. ~ Rose
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I would LOVE the Johnny Rockets chili recipe, or one as similar as possible.
Does anyone have it? ~ Debbie
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I am looking for a recipe for Starbuck's Pumpkin Spiced Latte and would be
grateful if anyone has a version to share! Thanks! ~ Rhonda
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I'm looking for the recipe of E.G.. Friday's Monte Cristo. ~ Fran
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I'm looking for the recipe for tortilla soup from Acapulco Restaurant in
California. Thanks! ~ Monica
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I really need to locate a long lost recipe. I think it is called bloody
marry shrimp or molded shrimp cocktail. It is a congealed shrimp aspic-like
mold with celery. I used it as a cold summer salad course. Can you PLEASE
help? Appreciation and kudos. ~ MO
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For Barb from GrannyB
We went to Produce for Better Health for your answer. It says rinse lettuce
under cold running water...then dry thoroughly. Then store your lettuce in
plastic containers with paper towels. The towels absorb moisture and keep
the leaves crisp. Also, store lettuce in the coolest part of your
refrigerator.
Finally, keep away from apples, bananas, pears and other fruits that produce
ethylene gas. If you follow these suggestions, your lettuce should last 3 to
5 days.
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I am looking for the ingredient that is used in the decorative bottles that
have fruit or vegetables in them. Anyone know what is used to preserve the
fruit or vegetables. ~ Carrie
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I'd like to know what is best to use in order to make leaves rigid; I'd
like to make jewelry (charms/pendants) with autumn leaves to preserve color
and keep from breaking/cracking. What can I buy? I'd rather paint on and
not use any sprays. ~ Henry
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Chicken Pilaf (Biryani)
Shared with recipegoldmine.com by manju nivsarkar
Hey all! This is an Indian recipe for Chicken Pilaf (Biryani). I've saved
time for marinating, etc.
7 to 8 Tyson Brand spicy chicken wings boneless
1 medium size onion (I prefer red onion), chopped
1 tablespoon ginger/garlic paste
4 or 5 green chiles, chopped
1 (8 ounce) can tomato sauce or paste
1 1/2 tablespoons Biryani pulao masala
2 cups basmati rice pre-boiled in 6-7 cups of water
Bake chicken wings for 12 minutes at given temperature in the bag and set
aside.
Boil rice with 6-7 cups of water till just cooked. drain the extra water
and set aside.
Take a pan; heat 4 tablespoons of oil. Now add 1 teaspoon of cumin seeds,
cardamom, and 1 bay leaf. Saute it for half second.
Add green chiles and paste. Saute for 1 minute, then add chopped onion till
golden color. Now add tomato sauce stir well add biryani masala and cover
it with the lid for 2 minutes till masala leaves the side of the pan.
Now cut the chicken wings in biteable pieces and add to the pan and add
some water till it coats everything in the pan - about 1 1/2 cups of water.
Mix well.
Now preheat the oven to 350 degrees F. Prepare an oven-proof pan for
arranging the biryani. Put a layer of chicken gravy then a layer of boiled
rice then again chicken layer then rice and on top again chicken layer.
Sprinkle a little amount of milk with (this optional kewara water or rose
water.)
Put 2-3 tablespoons of butter and cover it with foil. Bake it for 45
minutes.
Garnish with fried crisp onion and cilantro leaves.
Serves 4 persons.
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Double Delicious Cookie Bars
Shared with recipegoldmine.com by Victoria
Source: Eagle Brand
These two-toned bars combine two delicious favorites. As we discovered long
ago, getting peanut butter in your chocolate and chocolate in your peanut
butter is a very good idea.
Servings: Makes 24 to 36 bars
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 cup (6 ounces) peanut butter-flavored chips
Heat oven to 350 degrees F (325 degrees F for glass dish).
In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over
butter; pour Eagle Brand evenly over crumbs. Top with remaining
ingredients; press down firmly with spoon. Bake 25 to 30 minutes or until
lightly browned. Cool. Cut into bars. Store covered at room temperature.
For perfectly cut bars: Line entire pan with a sheet of aluminum foil first.
When bars are cool, lift up edges of foil to remove from pan. Cut into
individual squares. Lift off foil.
Notes: You may substitute butterscotch flavored chips or white chocolate
chips for the semi-sweet chocolate chips and/or peanut butter chips.
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Prize in the Bubble
Shared with recipegoldmine.com by Lisa
1 (2-ring) inflatable pool (baby pool)
1/2 cup Dawn dish liquid
Enough water to fill to first ring of pool
1 hula hoop
Inflate pool. Fill pool to first ring with water. Add liquid soap, and mix
gently. Place hoop in pool. Have child or adult stand in hoop, slowly raise
hoop and watch as bubble surrounds person inside.
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For C. Warnick from Linda
Shipwreck Stew
Source: The Basics and More Cookbook
2 onions
2 medium potatoes
1 pound hamburger
1/2 cup rice, uncooked
1 cup celery, diced
1 cup carrots, diced
1 can tomato soup
1 cup boiling water
salt and pepper to taste
Layer all but soup and water. Between each layer sprinkle with salt and
pepper. Add tomato soup and boiling water mixed. Pour over top. Bake,
covered, in slow oven (250-300 degrees F) for 3 to 4 hours.
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For C. Warnick from Honey
Here are 4 versions of Shipwreck Stew:
Shipwreck Stew
Serving size: 6-8
Notes: This is an easy to put together stew. You can also put this in the
crockpot for a couple of hours if desired.
1 pound ground beef
3/4 cup chopped onion
1/4 cup uncooked rice
2 cups chopped potatoes
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato paste
1/2 teaspoon Worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 teaspoon salt
Heat oven to 350 degrees F.
Brown ground beef with onion in skillet, stirring until crumbly; drain.
Layer ground beef mixture, rice, potatoes and beans in large casserole.
Combine remaining ingredients with 1/2 cup water in bowl, mixing well. Pour
over casserole. Bake covered, at 350 degrees F for 1 1/2 hours.
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Shipwreck Stew
2 medium potatoes (unpeeled), sliced
2 medium onions, chopped
1/2 cup celery, chopped
1/4 cup uncooked instant rice
1 1/2 pounds ground beef, browned and drained
1 (15-ounce) can kidney beans undrained
1 (10-ounce) can tomato soup
Salt and pepper to taste
Heat oven to 350 degrees F (175 degrees C). Grease or spray a 2-quart
casserole dish with cooking spray.
Layer ingredients in order listed above, seasoning each layer with salt and
pepper to taste.
Bake uncovered 1 1/2 hours.
Makes 6 to 8 servings.
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Shipwreck Casserole
2 medium potatoes, sliced thin
1 medium onion, sliced
1 pound (15 1/2- or 16-ounce) can kidney beans, drained
1/4 cup rice, uncooked (regular long-grain white rice is best, but I've made it
with instant rice and couldn't tell the difference)
1 cup celery, diced
1 pound lean ground beef, uncooked
1 (10 1/2 ounce) can tomato soup
1/2 cup water
dash chili powder, optional
dash basil, optional
dash oregano, optional
Grease a 2 1/2-quart casserole dish and layer the above ingredients in the
order listed. Bake at 350 degrees F for 1 1/4 hours or until done. Serve
hot. May be prepared ahead. Can be frozen.
Serves 6.
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Also contributed by Phyllis
Shipwreck Stew
Melt 2 tablespoons margarine in large pot.
Arrange in layers, in order listed:
3/4 cup sliced onions
1 lb. ground beef, (chuck or round, since you won't be draining fat)
1/4 cup raw rice
3 cups raw diced potatoes
1 cup sliced celery
1 can kidney beans
Combine:
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1 can tomato sauce
1 1/2 cups water
Pour over meat and vegetables in pot. Simmer 1 1/2 to 2 hours until
potatoes are done. Do not stir!
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For C. Warnick
I have 2 Amish recipes. I hope you enjoy....Lois
Shipwreck Stew
Melt 2 tablespoons margarine in large pot.
Arrange in layers, in order listed:
3/4 cup sliced onions
1 pound ground beef (chuck or round, since you won't be draining fat)
1/4 cup raw rice
3 cups raw diced potatoes
1 cup sliced celery
1 can kidney beans
Combine:
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon chili powder 1/4 teaspoon Worcestershire sauce
1 can tomato sauce
1 1/2 cups water
Pour over meat and vegetables in pot. Simmer 1 1/2 to 2 hours until
potatoes are done. Do not stir!
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Amish Ship Wreck
1 pound ground beef
Kidney beans
1/2 cup leftover cooked rice
Potatoes
Onion ( optional)
1 large can tomato sauce
Brown beef. Layer in casserole the browned meat, sliced potatoes (partially
cooked or raw) kidney beans, sliced onion rings, if desired. Then repeat
with a second layer. Sprinkle with the rice and pour on tomato sauce. Bake
at 350 degrees F about 1 hour.
Serves 8 to 10.
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About a month ago Magster requested a recipe for beef jerky. I just dug it
up now. This recipe comes from a good friend of mine, Jack, who loves
experimenting with new recipes. He and his wife Doll are excellent cooks
and always seem to come up with great recipes, and this one is no exception.
Jacky's Favorite Jerky
You need between 10 to 15 pounds of flank steak cut thinly, with no fat.
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 teaspoon salt
1 shake of steak sauce
1/4 cup water
Marinate for 8 hours or overnight.
Cook in oven at 125 - 145 degrees F for approximately 8 hours. Oven door
should be open approximately 1 inch (teaspoon between door and oven works
well). When jerky can be bent at a 45 degree angle and doesn't break -
jerky is done. Store in airtight container.
Hope you enjoy this as much as we have.
Sylvia
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Pineapple Cookies
Shared with recipegoldmine.com by GrannyB
1/2 cup shortening
1 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained (save the juice)
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Glaze:
3 cups powdered sugar
3-4 tablespoons pineapple juice
Heat oven to 400 degrees F. Lightly spray cookie sheet with non-stick
cooking spray. Cream shortening and sugar until light, then beat in egg and
vanilla until light and fluffy. Add drained pineapple and mix well. Stir in
flour, baking powder, soda and salt. Mix well. Drop by teaspoonfuls on
cookie sheet. Bake 8-10 minutes or until golden brown. Don't overcook.
Remove and cool for about 5 minutes before glazing.
For the glaze: Combine powdered sugar and pineapple juice in mixture bowl.
Mix well. Brush glaze over cookies while still warm.
Source: Barbara, Ohio
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For Cheryl from GrannyB
Chi Chi's Sweet Corn Cake
1/2 cup softened butter
1/3 cup Masa Harina
1/4 cup water
1 (10 ounce) package frozen corn
1/3 cup granulated sugar
3 tablespoons yellow corn meal
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
sliced peppers (your choice)
Beat butter until fluffy. Slowly add in Masa Harina. On low speed, add
water. Coarsely chop corn and add to masa mixture.
Combine all remaining ingredients together.
Stir both mixtures together and pour into greased casserole pan. Cover with
foil. Place baking pan into larger pan filled with 1 inch of water. Bake at
350 degrees F for 50 minutes. Remove from oven, uncover and cool at least
15 minutes. Garnish if desired.
Source: Barbara, Ohio
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For Kathy from GrannyB
Stuffed Shrimp Enbrochette like Joe's Crab Shack's
Serves: 4
Prep. Time: 0:45
20 jumbo raw shrimp, peeled, deveined
1/2 cup Seafood Stuffing like Joe's Crab Shack's
10 jalapeno slices. halved
2 slices Monterey jack cheese, cut into 20 equal-size pieces
1 pound raw thin-sliced bacon
Slice shrimp down the middle of the opposite side you deveined. Lay shrimp
cut side up and press 1 tsp. prepared stuffing into each shrimp cut. Place
a piece of cheese over the stuffing on each shrimp. Wrap each stuffed
shrimp in a strip of bacon. Thread 5 shrimp on a bamboo skewer; repeat with
remaining shrimp. Deep-fry shrimp in 400 degree oil until bacon is browned
OR grill shrimp over a high flame, turning once, until bacon is browned OR
broil shrimp, turning once, until bacon is browned.
Source: Barbara, Ohio
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For Kathy from GrannyB
Seafood Stuffing like Joe's Crab Shack's
Serves: 8
Prep. Time: 0:25
1/4 cup margarine
1/2 bunch celery, trimmed, diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base - see Notes, below
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat
Saut� celery, onion, and garlic in margarine for until translucent. Add
pollock and cook for 5-7 minutes. Add shrimp and cook for 2 minutes. Drain
most (but not all) of liquid from pan. Stir in shrimp base and peppers.
Fold in croutons and breadcrumbs. Fold in crab meat.
Notes: Shrimp base is a thick, paste-like bouillon that can be found in the
supermarket next to the bouillon and granules. If you can't find it, use
chicken soup base OR 2 teaspoons chicken bouillon granules.
Joe's uses this mix in many of their other dishes:
Crab Balls: Roll stuffing into 1-inch balls, roll in flour, and deep-fry
until brown.
Crab Stuffed Shrimp: Peel and de-vein uncooked shrimp, slice down middle the
opposite site you deveined, lay shrimp cut side up in a small oven-proof
dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted
butter, and bake in a 375 degree F oven for 15-20 minutes or until browned.
Source: Barbara, Ohio
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O'Charley's Yeast Rolls
Shared with recipegoldmine.com by Jaci
1/2 cup vegetable oil - that's Crisco
1/2 cup boiling water
1 teaspoon salt
1/3 cup sugar
1/2 cup lukewarm water
1 package active dry yeast
1 large egg
3 cups all-purpose flour
Mix the Crisco oil, boiling water, salt, and sugar.
In a separate bowl, mix lukewarm water and yeast. Dissolve yeast and then
pour into the oil mixture. Add 1 large egg and mix. Add 3 cups of all
purpose flour and form into a ball. Lightly flour this ball and put it into
a bowl. Let the "flour-ball" rise for 2 hours.
Shake the bowl so the ball drops down in size. Pinch off 3 pieces for each
roll. Roll these into little balls. Place the 3 balls in a well-greased
muffin pan. (Each cup has 3 balls of flour) Let rise 2 hours. Bake at 400
degrees F for 10-15 minutes.
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English Toffee Crunch Cake
Shared with recipegoldmine.com by rcoop
1 cup chopped pecans
3 tablespoons butter, melted
2/3 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Butter Pecan Cream Cheese Frosting:
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 cup English toffee bits
1/3 cup reserved toasted chopped pecans
Heat oven to 350 degrees F. Grease and flour 3 round 9-inch cake pans.
Stir together pecans and melted butter. Spread evenly on ungreased cookie
sheet. Bake 10-15 minutes or until golden brown, stirring occasionally;
cool. Keep oven at 350 degrees F.
Beat softened butter and sugar in medium bowl on medium speed until fluffy.
Beat in vanilla extract. Beat in eggs, one at a time, until smooth.
Gradually add dry ingredients and milk, beating well after each addition.
Stir in 1 cup of the toasted pecans. Pour into pans.
Bake 30 - 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, then remove from pans. Cool completely.
Make frosting by beating butter, cream cheese and vanilla extract in medium
bowl on low speed until smooth. Gradually beat in powdered sugar until
smooth and spreadable. Stir in toffee bits and pecans.
Fill and frost layers with frosting. Garnish with chopped pecans, if
desired. Cover and store any remaining cake in refrigerator.
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Low Carb/Low Cal/Hi Nutrient Fruit Smoothie
Shared with recipegoldmine.com by jd in St. Louis
1 cup plain yogurt
1/3 to 1/2 packet artificially sweetened
Jell-O - I like cranberry
1 scoop protein powder - no flavor or vanilla
1 cup ice cubes
1 cup assorted 'allowed' fruits - I like frozen blueberry, frozen
blackberry, frozen raspberry, banana - the banana helps with
texture for any fruit combo
Instead of protein powder, add a tablespoon or two of
canned (cooked) beans - I like black-eyed peas or pintos
Blend all but ice until well mixed. Add in ice and blend until it's a thick
but drinkable texture. I prefer to spoon it out. Makes one full meal or
snack for two to share.
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White Wine/Lemon Gravy for Chicken or Seafood
Shared with recipegoldmine.com by David Hahn
1 tablespoon olive oil
1/2 cup diced onion
1 clove garlic, minced
2 tablespoons cornstarch
1/4 cup lemon juice
1/4 cup fruit punch or other juice
1/2 cup white wine (most any will do)
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2/3 cup vegetable broth
Heat oil in a medium saucepan. Add onion and garlic (if using dried garlic,
add it with the liquids). Add black pepper and cumin and saute over medium
heat.
Mix cornstarch and lemon juice until there are no lumps, then add fruit
juice. Once onions become transparent add cornstarch-juice mixture, broth,
and wine. Increase heat to bring contents to a boil while stirring.
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Easy Toffee
Shared by recipegoldmine.com by Tammy
1 stick (1/2 cup) margarine
1/2 cup packed brown sugar
1 package (sleeve) saltine crackers
1 package chocolate chips
Melt margarine with brown sugar. Let boil (not too high) for 3 minutes.
Place crackers (right next to each other) on tin foil covered sheet pan.
Pour margarine w/brown sugar over crackers (I used a brush and brushed it on
them ). Place in 360 degree F oven for 5 minutes. Take out of oven and
immediately pour chocolate chips over crackers. Wait a few minutes and
spread melted chocolate chips to cover crackers. You can put some walnuts
or almonds on top also. Place in refrigerator for at least 1 hour. Break
into pieces and enjoy. I keep mine in the refrigerator so the chocolate
doesn't melt all over the place.
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Irish Lamb Stew
Shared with recipegoldmine.com by Treva
This hearty stew is tasty and filling anytime, even for those not on a low
carb diet. Like all stews, it is a great recipe to make ahead of time and
reheat when needed. Use the remaining cabbage to make your favorite slaw
and serve on the side.
1 pound lean lamb stew meat
2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
1 rib celery, thinly sliced
1 small red bell pepper, diced
6 cups water
2 red-skinned potatoes, diced
1 cup cabbage, finely shredded
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons oat bran
Trim any excess fat from the lamb as needed.
In a large pot, heat the olive oil over medium heat. Add the lamb and the
diced onion. Saute, stirring, just until the onion becomes soft and
translucent. Stir in the celery and bell pepper. And briefly saut� these
vegetables with the meat and onion.
Add 6 cups of water, then the potatoes, cabbage, salt, pepper and oat bran.
Bring the mixture to a boil, then reduce the heat to a low simmer. Cook for
1 1/2 to 2 hours, adding additional water if desired.
Serves 4.
1 serving: 15 g. fat; 14 g. carb; 3 g. fiber; 15 g. protein
Exchanges: 1/2 starch/bread; 2 lean meat; 1 vegetable; 1 1/2 fat
298 calories
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The Health Benefits of Mangoes
Mangos are not only delicious they are also rich in vitamins, minerals and
anti-oxidants
Mango is a very good tenderizing agent and is therefore an ideal ingredient
in any marinade
Mangos are high in fibre but low in calories and sodium
Mangos are rich in vitamins A and have good amounts of vitamins B and C as
well as Potassium, Calcium and Iron
Mangos have carotenoids. These help to ward off colds and reduce the risk
of heart disease
We are advised to eat at least five portions of fruit and vegetables a day.
Half a mango counts as one portion
Issued to recipegoldmine.com by BCLO PR on behalf of the Mango Association
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Baked Salmon Rice Balls
Posted at recipegoldmine.com by Dsmith 2005/2/26 07:17
1 (16 ounce) can salmon
1 cup cooked rice
1 tablespoon minced onion
2 eggs, slightly beaten
1 teaspoon salt
1/2 cup bread crumbs
1 can cream of mushroom soup
Mix salmon, rice, eggs, onion, salt and bread crumbs. Form into balls. Mix
soup with 1/2 can water. Place in shallow pan and arrange balls in sauce.
Bake in 350 degree F oven for 1 hour.
Great Friday fish recipe!!
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Macaroni And Cheese Soup
Posted at recipegoldmine.com by Jerseygirl 2005/2/24 07:09
1 cup elbow macaroni, uncooked
1/4 cup butter
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 small onion, finely chopped
3 cups milk
6 ounces process American cheese Shredded
2 tablespoons chicken flavored bouillon granules
1/2 teaspoon ground white pepper
2 tablespoons cornstarch
2 tablespoons water
1 (8 ounce) can whole kernel corn, Drained
1/2 cup frozen English peas
Cook macaroni per package directions, omitting salt; drain. Rinse in cold
water; drain and set aside.
Melt butter in a large skillet over medium-high heat; add carrots, celery,
and onion, and cook, stirring constantly, 5 to 7 minutes or until tender.
Remove vegetable mixture from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, and cook over medium heat,
stirring often, until cheese melts. Stir in the bouillon granules and
pepper.
Combine cornstarch and water, stirring well; stir into the milk mixture.
Cook over medium heat, stirring constantly, until mixture thickens and
come to a boil. Boil 1 minute, stirring constantly.
Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat,
stirring constantly, until thoroughly heated.
(Joyce Brown)
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Tips for Successful Recipes
Always read each recipe thoroughly before beginning. Make sure that you have
all ingredients needed and that the instructions are correct.
Assemble the equipment, prepare the cooking utensils, and measure the
ingredients.
If necessary, preheat oven or grill.
Measure correctly. Be sure to use the appropriate measuring cups for dry
and liquid ingredients. Use measuring spoons instead of flatware. Level off
dry measures, whether spoons or cups, with the flat edge of a knife. Read
measurements for liquid ingredients at eye level.
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LaydeBayou writes~
I would like to know what type of soil is best for starting my own
vegetable plants. Last year I used regular potting soil and every one of
my plants looked healthy and then they got real thin at the base, withered
and died. I never had this happen before. Can you please tell me what I am
doing wrong?
A. Whatever container you use, make sure that it has a hole through which
excess water can drain. Any sitting water at the bottom of a container can
rob growing roots of oxygen and encourage fungal diseases. If your
seedlings succumbed to any diseases last year, make sure the containers are
rinsed with a 10% solution of bleach to kill off any remaining spores. For
potting mix, it is recommended to use a sterilized, soil-free starter mix
to prevent diseases such as damping-off from taking hold of tender
seedlings. Soilless mixes are totally free of any nutrients whatsoever.
While young seedlings don't require fertilizers until they develop their
first set of true leaves, having fertilizers already in the potting mix
means not to worry about feeding for at least 5-6 weeks and tends to
produce healthier seedlings. Most soilless mixes are a combination of peat,
perlite and vermiculite and drain very quickly, requiring frequent watering
when seedlings produce first set of true leaves. Both sterilized compost
and worm casts retain moisture and keep it available for growing roots.
Overcome a past problem with damping-off or overwatering seedlings by
watering from the bottom and using a sterile mix. Spindly and falling over
seedlings may be due too low light, as early spring light just does not
have the intensity and duration that young seedlings need, forcing them to
stretch for more and more light. Most seedlings require 12-14 hours of
direct light in order to keep them short and stocky and producing healthy
leaves. Therefore, artificial lights are required early in the season. A
combination of warm and cool fluorescent bulbs is effective. Since
seedlings need high light intensity, these bulbs need to be no more than 3-
4" from the top of the plant. If the lights are still too far away, you
can also raise the trays on boxes. As the plants grow, the boxes can be
removed so that the leaves do not touch the bulbs.
Assistance from: http://www.gardenguides.com
~~~~~~~~~
Bonnie writes~
I have an aloe that has always been quite healthy. The leaves are long,
firm and nicely green. The plant is about 12 - 14" tall and sits in a
window with southern light in Delaware. Lately the plant has developed
small, half-moon shaped cuts in some of the leaves. What could be causing
this? Is it because my house is very dry?
A. Probably, since low humidity, especially in winter months with dry heat,
can cause tissue rupture which results in cracks which ooze and then
brown. This is a natural occurrence. Try placing large saucer filled with
pebbles underneath the pot and keep filled with clear water which will
evaporate and create humidity around the plant. Make sure that no direct
light shines on the plant during this problem time until late spring. Ms.
Garcia writes~ My aloe Vera is rotting away. the leaves are turning black.
It has twins which look very alive. It has another baby which is on the
side, next to it. It is place next to the window, and it receives the sun.
I'm going to take your advice about watering it when dry. Is there
something I should do that I don't know about? A. Time is right to break
the new plants called pups off the old mother plant many times the new ones
take over and the old one dies. Plant them separately in clean pots with
very light potting mix partially containing sand and perlite. Try a
prepackaged cactus mix from nursery and keep following the low watering
practice to avoid any root and stem rot as they are a member of the
succulents.
~~~~~~~~~~
Gary teaches classes and gives lectures on growth
and care of various indoor and outdoor plants, blooming or ornamental. He
is also a master judge and teacher. Gary earned both a Bachelor's and
Master's degree in Horticulture from Michigan State University and worked
in research there. He has served as show chairman and president on all
California state levels of the African Violet Society.
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Crockpot Double Nut Clusters
1 pound unsalted peanuts
1 pound salted cashew pieces
12 ounces semisweet chocolate chips
1 (8 ounce) bar German sweet chocolate, chopped
2 ounces milk chocolate, chopped
2 pounds vanilla bark or almond bark, chopped
Place nuts in bottom of 3-quart crockpot and stir to mix. Add all of the
chocolate. Cover and cook on LOW for 1 1/2 to 2 hours until chocolate is
melted, stirring once during cooking time. Stir well, then drop spoonsful
of the mixture onto wax paper- or parchment paper-lined cookie sheets.
Refrigerate until set.
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Banana Chocolate Turtle Cake
Source: International Banana Association
1 (18.25 ounce) box super moist devil's food cake mix
1 1/3 cups water
1/2 cup plus 2 teaspoons vegetable oil, divided
3 eggs
2 medium bananas, finely chopped
1 (14 ounce) bag caramels, unwrapped
1/2 cup evaporated milk
1 1/3 cups semisweet chocolate chips, divided
1 cup chopped pecans
Heat oven to 350 degrees F. Lightly spray the bottom only of a 13 x 9-
inch baking pan with nonstick cooking spray.
Beat cake mix, water 1/2 cup oil and eggs in large bowl on low speed 1
minute, scraping bowl as needed. Pour half the batter into the pan.
Bake 25 minutes.
Heat caramels and evaporated milk in saucepan over medium heat, stir
frequently, until melted and smooth. Stir in pecans.
Sprinkle warm cake evenly with bananas. Pour caramel mixture over bananas.
Sprinkle with 1 cup chocolate chips. Carefully spread remaining batter over
top.
Bake an additional 30 minutes.
Melt over low heat, 1/3 cup chocolate chips and 2 teaspoons oil in small
saucepan. Stir constantly until smooth. Drizzle over cake. Cool 20 minutes.
Servings: 20
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This is a super Easter brunch casserole!
Italian Spinach Brunch Casserole
1 pound hot bulk sausage
1 cup sliced mushrooms
1 cup chopped onion
1 large red bell pepper, roasted, peeled, and chopped
1 package frozen chopped spinach, thawed and well drained
1 cup all-purpose flour
1/2 teaspoon seasoned salt
1 teaspoon basil leaves
8 eggs
2 cups milk
2 cups grated Provolone cheese, divided
Heat oven to 425 degrees F. Grease 13 x 9-inch baking dish.
Brown, crumble, and drain sausage in large skillet.
Add onions and mushrooms and cook until onions are semi-soft. Arrange
sausage mixture in greased pan. Sprinkle half of chopped pepper over
sausage; top with spinach. Sprinkle with 1 cup of Provolone cheese.
In large bowl, combine flour, Parmesan cheese, salt, and basil.
In another bowl, combine eggs and milk; beat until smooth. Add egg mixture
to flour mixture; beat until well blended. Pour over spinach.
Bake at 425 degrees F for 20 to 25 minutes or until knife inserted in
center comes out clean.
Sprinkle casserole with remaining red pepper and Provolone cheese. Return
to oven for an additional 2 minutes or until cheese is melted. Let stand 5
minutes. Cut into squares.
Servings: 8 to 10
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Caldo Xochitl (Mexican Hot Flower Soup)
6 cups chicken stock
1/2 cup vermicelli or fine egg noodles
2 tablespoons olive oil
1 whole chicken breast cooked, julienned
2 green chiles, chopped
1 tomato, peeled, seeded, and chopped
2 green onions, sliced finely on a diagonal
Salt to taste
Freshly-ground white pepper to taste
Garnish:
Chopped cilantro
Toasted sunflower or pumpkin seeds
1 avocado, sliced thin
Break the pasta into 1/2-inch pieces and fry in the oil until it's brown.
Drain and add to the stock, while it is simmering in a saucepan. Cook until
just tender, about 5 minutes.
Stir in the chicken, tomato, green onion, and cook until the mixture is
just heated through.
Ladle into bowls, garnish sparsely with the cilantro, seeds, and avocado,
and serve. Pass separate bowls of the garnish.
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Shrimp Fajitas
1 pound shrimp, shelled
1 cup lightly packed chopped cilantro
1 clove garlic, pressed
1/3 cup lime juice
4 to 6 flour tortillas
1 tablespoon vegetable oil
2 green bell peppers, sliced
1 onion, sliced
1/2 cup plain non-fat yogurt
Green salsa (optional)
Marinate shrimp in lime juice with garlic and cilantro for 20 minutes at
room temperature.
Warm tortillas in foil in oven. Heat oil in skillet and saute bell peppers
and onions for 10 minutes, stirring occasionally.
Take vegetables out and put shrimp with juice in. Cook on high heat about 3
minutes until done (cut to test, should be opaque in center).
Put vegetables back in pan, warm them up, add yogurt. Place mixture on
flour tortillas, roll them up, and top with salsa.
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Cabbage and Then Some
Source: A Taste of Louisiana
1 can Ro-Tel tomatoes
2 medium-size cabbages, cored and quartered
1 onion, chopped
1 bunch green onions, sliced
1 can corned beef
Garlic, crushed fresh or powder to taste
Salt and pepper to taste
Flour to thicken gravy
Clean the cabbage leaves thoroughly. Put into pot, cover with water and
boil until almost tender. Drain in a colander and then chop, not too small,
but bite size pieces. Put aside.
Fry onions in a little oil until tender, first the white onion, the white
part of the green onions and last the green part which should not be fried
long.
Add the tomatoes and fry down a short time. To this add hot water (about 1
cup), 1/2 can corned beef and cook about 20 minutes, stirring periodically.
Add garlic, salt, and pepper to taste. If more gravy is needed, add the
amount of water needed to cover the cabbage when put into a casserole.
Butter an oven dish. Alternate layers of cabbage and corned beef gravy,
finish off with the corned beef (remaining half), broken into pieces and
then Italian bread crumbs.
Bake long enough to brown the crumbs in a 350 degree F oven.
Servings: 8
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Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239