Goldmine of Recipes and Crafts
March 7, 2005
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RECIPE REQUESTS
SHARED RECIPES, CRAFTS AND HINTS
Silver Cleaner (Laura Larabee)
Bloody Mary Aspic (Carla Grytdal)
Fantastic Finger Paints (Treva)
Tuna Waldorf Salad Sandwich (Treva)
Hash Brown Bake (Treva)
FORUM RECIPE
Pride of Erin Soup (Laurie)
RESTAURANT RECIPE
Olive Garden Apple Carmelina
CELEBRITY RECIPE
Suzanne Somers' Chaumier
GARDENING WITH GARY
Bermuda and Clover
Moss
CROCKPOT RECIPE
Crockpot Cafe Chicken
OTHER RECIPES
Creamed Celery Casserole
Ro-Tel Pepper Steak
Peanut Butter Feathery Pancakes
Chocolate Mayonnaise Cake
Pizza Omelet
Twice Baked Potato Lasagna
Chocolate Raspberry Cobbler Cake
Strawberry Cheesecake French Toast
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I was wondering if anyone had a recipe for English Toffee which taste like
the toffee in a Heath Bar. I've had two Christmas confections in two
different state like this, but neither party would share the recipe. There
must be someone out there who is willing to share. Thanks. ~ LindaR
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I've been trying to find out what the ingredients are in Certo to see if a
person with high blood pressure can use it without any problems. ~
G. Davenport
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I am looking for a recipe/copycat or otherwise for a Starbucks Chocolate
Mocha Cake that is now being discontinued at the stores. ~ Randy Ruggles
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I would like to know how to get shine made from a hot iron out of clothes.
~ Louise
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I would like to receive any tips and hints on stocking my pantry. And some
easy to fix meals with items that I can have stocked in my pantry. Thank
you. ~ Lucy
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To Rose: We live near a Mennonite community and they have a great store
that is open to the public. They have about 5 or 6 cookbooks on sale. I
have three of them. The best one is called "The Basics and More". If you
are interested I could get the names and prices of the books they have. I
would be glad to go to the store and purchase them for you, and mail them
to you. ~ Linda
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For Shannon looking for a remedy to get rid of grease stains in clothing.
If the clothing is washable, any liquid dishwashing soap poured onto the
stain before washing will help. Just pour a little soap on the stain and
using your fingernail to rub the stained area. You should see it start to
lift. Wash the clothing as you normally do but DO NOT dry it until you
check that the stain is gone. If it isn't gone, repeat the procedure and
wash again. If the clothing is delicate or dry clean only just take it to
your dry cleaners and point out the stain. But remember, the dry cleaners
can only do so much without damage to the cloth. If the stain has been
washed and dried you have set it and it will never come out.
Hope this helps. ~ Missie
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Silver Cleaner
Shared with recipegoldmine.com by Laura Larabee
Colgate toothpaste (paste, not gel)
Old toothbrush
Wet the silver. Put toothpaste on brush then scrub. Rinse off with warm
water. Continue until as clean as you want it.
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for Mo from Carla Grytdal
I found this recipe after a web search. I haven't tried it, though it
sounds good (I don't keep vodka handy, so I'd be tempted to adjust the
recipe to do without). I would imagine you could just add the shrimp, as
this recipe doesn't call for it.
Bloody Mary Aspic
1/2 cup tomato puree
1 envelope plain gelatine
1/2 - 3/4 cup vodka
Dash Tabasco
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons Worcestershire sauce
Fresh ground pepper
1 cup ice, coarsely cracked
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
Heat tomato puree, stirring constantly and bring just to a boil. Add puree
to a blender container and sprinkle the gelatin over it. Blend 30 seconds.
Add vodka, Tabasco, lemon juice, salt, Worcestershire sauce and pepper.
Blend 15 seconds more.
Add a generous cup of cracked ice and blend 30 seconds more.
Stir in the celery, peppers and onions. Pour into individual small dishes
and chill until set..about an hour.
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Fantastic Finger Paints
Shared with recipegoldmine.com by Treva
1 cup flour
2 tablespoons salt
1 1/2 cups cold water
1 1/4 cups hot water
Food coloring
Freezer paper (paint on shiny side )
Combine flour, salt, and cold water in a saucepan. beat with a wire whisk
until smooth.
Heat the mixture over medium heat. Slowly stir in hot water.
Continue stirring until mixture boils and begins to thicken. Remove from
heat.
Beat with a whisk until smooth.
Divide the mixture into several different containers. Add 4-5 drops of food
coloring to each container and stir.
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Tuna Waldorf Salad Sandwich
Shared with recipegoldmine.com by Treva
Source: EARTH GRAINS
Tuna salad gets the all-star treatment when studded with tart apples,
crunchy walnuts, crisp celery and savory shallots, and served on EARTH
GRAINS Extra Fiber 100% Multi-Grains bread. Prep Time: 20 Minutes, Ready
In: 20 Minutes
1/2 cup low-fat mayonnaise
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon curry powder
Salt and pepper to taste
1 (6 ounce) can tuna packed in water, drained
1 shallot, finely chopped
1 Granny Smith apple, cored and diced
1/4 cup chopped walnuts
1/2 cup diced celery
1 teaspoon sweet pickle relish
8 slices EARTH GRAINS Extra Fiber 100% Multi-Grains bread
4 slices reduced-fat Swiss cheese
4 leaves lettuce
4 slices ripe tomato
In a medium bowl, whisk together the mayonnaise, mustard, curry powder,
salt and pepper. Stir in tuna, shallot, apple, walnuts, celery and pickle
relish.
Lightly toast the bread. Place a lettuce leaf on 4 slices of bread, and
spread tuna salad evenly over lettuce. Top with a slices of Swiss cheese
and tomato, and then top each sandwich with remaining slices bread.
Makes: 4 servings
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Hash Brown Bake
Shared with recipegoldmine.com by Treva
1 package frozen southern style hash brown potatoes
1 small carton (1 cup) sour cream
1 stick (1/2 cup) margarine or butter
1 cup milk
1 can cream of chicken soup
2 cups shredded Cheddar cheese
Mix all ingredients together and put into 9 x 12-inch baking pan. Bake at
350 degrees for about 45-60 minutes.
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Caramel Apple Trifle
Shared by recipegoldmine.com by Treva
This is great for a covered dish dinner or large family get-together.
1 (18.25 ounce) box yellow cake mix
6 cups cold milk
3 (3.4 ounce) boxes instant vanilla pudding mix
1 teaspoon apple pie spice
1 (2 1/4 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed
Prepare and bake cake according to package directions, using 2 greased 9-inch
round baking pans. Cool for 10 minutes before removing to wire racks to
cool completely.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2
minutes. Let stand for 2 minutes or soft set.
Cut one cake layer if necessary to fit evenly in 8-quart punch bowl. Poke
holes in cake with a long wooded skewer; gradually pour a third of caramel
topping over cake. Sprinkle with 1/2 cup pecans and spread with half of
pudding mix. Spoon 1 can of pie filling over pudding; spread with 1 carton
of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel
topping and sprinkle with remaining pecans. Refrigerate until serving.
Yield: 42 servings
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Pride of Erin Soup
Posted by Laurie at recipegoldmine.com 2005/3/4 15:31
1 green cabbage (about 1 pound)
2 tablespoons butter
3 tablespoon chopped onion
1/4 cup chopped raw potato
1/2 tablespoon ground mace
2 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 chicken bouillon cubes
Salt and pepper
1 cup heavy cream, whipped
2 teaspoons fresh parsley, chopped
2 tablespoons grated Parmesan cheese
Quarter the cabbage, cutting away and discarding the core. Cover with
boiling water and let stand for five minutes.
Drain and pat dry and shred.
Set aside. In a heavy pan over low heat, melt the butter and simmer the
chopped onion until tender without browning. Add the cabbage and potato and
stir over low heat. Add mace. Stir in the flour to coat all ingredients,
but do not brown. Add the liquids, bring to a boil, and simmer for 20
minutes or until vegetables are tender. Dump in the blender and blend until
almost smooth, but still a little lumpy. Reheat and add the salt and pepper
to taste. If it seems too thick, add a bit of hot milk.
Serve with a scoop of whipped cream and a sprinkling of parsley and cheese
on top.
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This will join more than 2,700 other restaurant recipes at the
Recipe Goldmine website!
Olive Garden Apple Carmelina
Filling:
2 (20 ounce) cans sliced apples, drained
1/2 cup granulated sugar
1/2 teaspoon apple pie spice
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Topping:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, softened
Filling: Mix apples, sugar, apple pie spice, brown sugar, flour and salt
together; stir well. Pour into a lightly buttered 8-inch square baking dish.
Topping: Mix the flour, salt and sugars and blend well. Add and work in the
softened butter to the topping ingredients. Mixture should look like coarse
meal. Sprinkle over apples and place in a preheated oven at 350 degrees F
for 30 to 35 minutes.
Serve topped with your favorite vanilla ice cream and a drizzle of caramel
sauce.
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Suzanne Somers' Chaumier
1 cup brown sugar (packed)
1/2 cup milk
3 tablespoons butter
Apple or fruit slices
2 eggs, beaten
1/4 cup granulated sugar
2 tablespoons butter
3/4 cup milk
2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
Mix the brown sugar, milk and butter in the bottom of a 2-quart souffle
dish. Layer the apple or fruit slices on top of this mixture.
In a separate bowl, mix eggs, sugar, butter, milk, baking powder, flour and
vanilla extract together with a fork, then add this cake mixture over the
top of the brown sugar and fruit slices. Bake at 350 degrees F for 45
minutes.
Serve with whipped cream.
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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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Annette writes~
I have St. Augustine grass with lots of clover and Bermuda grass. Is there
any way to eliminate the Bermuda and clover--or should I just overseed with
more Bermuda and turn it info Bermuda grass lawn. I am in Phoenix, AZ--hot
summers and mild to moderate winters.
A. St. Augustine grass has a higher maintenance than preferred but it is
lovely. During the hot, dry summers, it is necessary to use the sprinkler
system on a regular basis. St. Augustine likes to be mowed at 4-6" tall.
Most mowers only go to 3" tall, but it likes that too. In any kind of shade,
St. Augustine will take over Bermuda. You can make your own shade easily
enough by setting your mower to the highest setting. That should shade the
Bermuda enough that it goes away. It might take a season or two, but it
should work. Try a 4% solution of post-plus...test an area first. There
is also a 3-step springtime treatment for Bermuda in St. Augustine grass
and it involves two sequential applications of Prograss+atrazine followed
by Prograss alone. The results are at best "control or suppression,"
because it may take multiple years of treatment to achieve serious effects,
and in hot weather the St. Augustine grass may be so injured that it will
not recover to compete with the Bermuda grass.
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Walter writes~
How do you get rid of moss on the ground in a flower garden and on a fence?
A. Best product to use is a herbicide which states on its label that it
eradicates algae and/or moss. They are easily found at local garden centers
or nurseries. Apply strictly by the directions and a series of repeat
applications may be required. If so, apply as often as directed at the
exact dosage per gallon water.
~~~~~~~~~~
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 Cafe Chicken
6 to 8 servings
2 (2 1/2 pound) chickens, cut into eighths
1 onion, chopped
2 cloves garlic, chopped
Salt and white pepper to taste
1 green bell pepper, diced
1 medium very ripe tomato, peeled, seeded and chopped
1 cup dry white wine
Pinch of cayenne pepper
Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours,
or until chicken is tender.
Serve with crusty French bread and sweet butter.
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Creamed Celery Casserole
4 cups sliced celery
1/2 teaspoon salt
1 (2 1/2 ounce) package slivered almonds
1 (8 ounce) can sliced water chestnuts, drained
1 (3 ounce) can sliced mushrooms, drained
5 tablespoons margarine, divided
3 tablespoons flour
1/2 cup milk
1 cup chicken broth
1/2 cup Parmesan cheese
1/2 cup crushed Ritz Crackers
Boil celery and salt in small amount of water for 5 minutes. Drain.
Mix almonds, water chestnuts and mushrooms with celery.
Melt half the margarine and blend in flour. Add milk and chicken broth.
Stir and cook until thick. Mix with celery mixture. Put into a buttered 8-
inch square casserole dish.
Melt remaining margarine, and mix with Ritz cracker crumbs. Top casserole
with cheese and crumbs. Bake in a 350 degree F oven until bubbly, about 30
minutes.
Serves 8.
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Ro-Tel Pepper Steak
1 to 1 1/2 pound round or sirloin steak (tenderized)
1 small onion
1 green bell pepper, sliced
Garlic salt (to taste)
Salt (to taste)
1 envelope brown gravy mix
1 can Ro-Tel tomatoes, diced
Cube and braise steak. Add onion, sliced bell pepper, garlic salt and
regular salt.
Mix gravy mix as directed on package and add to mixture. Stir in Ro-Tel
tomatoes with their juice. Let simmer 15 to 20 minutes.
Serve over rice.
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Peanut Butter Feathery Pancakes
1 cup sifted all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup crunchy peanut butter
1 cup milk
1 tablespoon vegetable oil
In a mixing bowl, stir together the flour, sugar, baking powder and salt.
In a small bowl, beat egg with peanut butter until blended. Stir in milk
and oil. Add all at once to the dry ingredients, beating until blended. Bake
on a hot, lightly greased griddle until bubbles break on the surface. Turn
and brown the other side.
Makes 6 to 8 four-inch pancakes or 32 dollar-size pancakes.
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Chocolate Mayonnaise Cake
This is a wonderfully moist cake!
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup mayonnaise
1 cup hot water
Blend all ingredients with mixer 2 to 3 minutes and pour into greased round
cake pans. Bake at 350 degrees F for about 25 minutes.
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Pizza Omelet
1/4 cup finely chopped red, yellow and/or green sweet bell pepper
1/4 cup finely chopped red or yellow onion
1/2 teaspoon Italian seasoning, crushed
1/2 cup prepared chunky-style spaghetti sauce
1/2 cup sliced fresh mushrooms
2 eggs, beaten
Evenly coat a 7- to 8-inch omelet pan with spray. Add pepper, onion and
seasoning. Cook, covered, over medium heat until peppers are soft, about 2
to 3 minutes.
Meanwhile, in small saucepan, stir together sauce and mushrooms. Cook over
low heat until heated throughout. Keep warm while preparing omelet.
Pour eggs over pepper mixture. (Eggs should set immediately at edges.) With
an inverted pancake turner, carefully push cooked portions at edges toward
center so uncooked portions can reach hot pan surface, tilting pan and
moving cooked portions as necessary. Reserving some sauce for topping, when
top of omelet is thickened and no visible liquid egg remains, spoon hot
sauce onto omelet in half or roll. Slide from pan onto plate. Spoon on
remaining sauce.
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Twice Baked Potato Lasagna
4-6 medium size white potatoes, baked
Dash of salt and pepper
2-3 boneless, skinless chicken breasts, cooked and diced
1 cup sour cream
1 pound cooked bacon (optional)
2 cups steamed broccoli
2 to 4 types shredded cheeses (your choice)
2 cups melted butter
Have ready an 8 x 11-inch baking pan.
Remove fluff from potatoes and season. Beginning with chicken as bottom
layer, alternate the remaining ingredients, ending with cheese as top layer.
Drizzle butter over all. Cover and bake at 365 degrees F for 20 minutes.
Serve with garden salad and garlic biscuits.
Serves 5 to 7.
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Chocolate Raspberry Cobbler Cake
3/4 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
4 cups raspberries, fresh or frozen (no need to thaw), divided
1 cup semisweet chocolate chips
Heat oven to 350 degrees F.
Melt butter in 9 x 13-inch pan.
Mix flour, baking powder, salt, milk, vanilla extract and brown sugar and
pour half of batter directly into hot melted butter in pan. Top with 3 cups
raspberries and the chocolate chips. Pour remaining batter over and top
with remaining cup of raspberries.
Bake for 35-40 minutes or until center is set. Cool at least 10 minutes
before serving.
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Strawberry Cheesecake French Toast
1 carton ricotta cheese
3 tablespoons confectioners sugar
1 teaspoon vanilla extract
16 slices French bread (1/2 inch thick)
2 eggs
1 cup milk
2 cups sliced fresh or frozen strawberries
Additional confectioners sugar or maple syrup
Hot cooked sausage links, optional
In a small bowl, combine ricotta, confectioners sugar and vanilla extract;
mix well. Spread 2 tablespoons on each of eight slices of bread; cover with
remaining bread.
In a bowl, beat eggs and milk; soak sandwiches for 1-2 minutes per side.
Cook on a hot greased griddle for 5 minutes on each side or until golden
brown and heated through.
Serve with strawberries. Top with confectioners sugar or syrup. Serve with
sausages if desired.
4-6 servings.
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Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239