March 28, 2005
Recipe Requests
Question of the Week
Linda's Choice
Shared Recipes, Crafts and Hints
Pistachio Cake (Kay)
Watergate Cake (various)
Coconut Cake with Seven Minute Icing (Sassy)
Old Fashioned Coconut Cake (Beverly A. Harper)
Cheddar-Tomato Bread (F. Garbo)
Tomato-Cheddar Bread (wjohnrachel)
Pan Fried Chicken (Sassy)
Pork Chops with Spiced Fruit Stuffing (Cara)
Pumpkin Pie Latte by Jeannie (GrannyB132 and CookinwithJP)
Crunch Pea Salad (Nancy Carol Elder)
Easy Sauerkraut Salad (Nancy Carol Elder)
Hot Corn and Jalapeno Dip (Peggy Renegar)
George Webb's Chili (Jay Kempinger)
Bundt-Pan Cheesecake (Mary Lou)
Elizabeth's Lemon Bars (Sassy)
Courtney & Nick's Sangria (Courtney)
Giving Thanks for Meatloaf (Carol)
Fancy Grits (Treva)
Banana Nut Bread Jam (Treva)
Recipe of the Week
Chicken Soup with Easy Homemade Egg Noodles
Craft
Microwave Play Dough in a Jar
Restaurant Recipes
Broken Spoke Chicken-Fried Steak
KFC Rotisserie Gold Marinade
Gardening with Gary
Moss
Spanish Flag
Crockpot Recipe
Herbed Salmon Bake
Other Recipes
Sloppy Joe Pot Pie
Peanut Butter Granola
Ham Bone Soup
Old-Fashioned Green Beans with Bacon
Fantastic Fresh Corn on the Cob
Avocado Cream Pie
Help! I've lost the guide to setting the variable temperature on my George Foreman Grill. It told the setting and approximate time for cooking different foods. Any help you can provide is appreciated. ~ Jean
Does anyone know what baking ammonia is and how it is used? ~ Bev
Strawberry Silk Pie - The recipe I have in mind starts with fixing strawberries with sugar the night before. I don't remember the other ingredients. It's made with a chocolate cookie crust. Hope someone can help. Thanks. ~ Fran
Does anyone have Cheddar's recipe for their Broccoli Cheese Casserole? Thanks ~ Lauren
Looking for Bahama Breeze Jerk Chicken Pasta recipe. Thanks if you find it. ~ Ellen
Tons of thanks to Dotty in NJ for the idea of "Google-ing" for the Esau's Pottage recipe. I didn't find the one I mentioned in my earlier request, but the ones I did find looked [maybe] even better! And, any of them could easily be "doctored" by adding lamb...
Thanks, too, to Janelle for checking out the Cooking By Numbers site. I guess my computer was truly throwing a conniption fit the day I posted the e-mail and I wasn't able to access the site. Got there today, and it's the place I was telling y'all about.
Again, thanks, ladies! ~ Pat in Nashville
Hi there, I'm looking for Marie Callendar's pie crust recipe. Any suggestions? Dore, CA
One cat just leads to another. - Ernest Hemingway (The owner of 30-odd cats - all known by character and name)
I have had Gumbo at Hotel Charlotte in Charlotte, NC. It is great, and I would love the recipe. It is a tomato base with veggies. Can someone help? Thanks! ~ Chris
I "fell" into your site while looking for a copycat recipe (found it here). Just came off of Kev's VERY informative grilling site and feel as if I've died and gone to heaven. He answered all my questions re grilling and smoking. I've been cooking for 48 years and do all the grilling for just the two of us. Am currently "suggesting" a Weber gas grill as an anniversary gift from our boys to go with our two Weber charcoal grills.
Thank you for a great site. Everything you need (or want) to know is right here.
Judy G., Racine, WI
How can I use my bread machine to make dinner or sandwich rolls?
You can make homemade dinner rolls, hamburger buns, or sandwich rolls with the ease of your bread machine. You can use any bread machine mix or a mix especially designed for rolls. Most recipes designed for bread machines will work also.
Mix according to the package directions or recipe instructions but set your machine on the “dough” setting so that the machine will mix your bread for you, let it rise and then beep when it is time to bake.
Remove the dough from the machine and divide the dough with a knife into eight equal pieces for sandwich rolls or hamburger buns or twelve pieces for dinner rolls. Form a round or oval roll with each. Place them on a greased baking sheet with room to expand. If you choose to make hamburger buns, use the heel of your hand to flatten each roll. (The elasticity in the dough will tend to make the rolls spring back. Let the dough relax for a few minutes and repeat the process.) Once the rolls are formed, cover the rolls with plastic wrap and let them rise until doubled—an hour or so depending on the mix and the room temperature.
If you care to put sesame seeds or poppy seeds on your rolls, mix one egg white with one tablespoon of water. Just before baking, brush the mixture onto the tops of the rolls and then sprinkle with seeds. The egg white will keep the seeds in place.
Bake the rolls at 375 degrees for about fifteen minutes or until done. Remove them to a wire rack to cool.
(Dinner and sandwich roll mixes designed for bread machines can be found at The Recipe Goldmine Pantry.)
This week’s question was answered by Dennis Weaver at The Prepared Pantry. For answers to other baking questions, visit The Baker’s Library at The Prepared Pantry.
Marta from Arkansas sent in her request for the Watergate Cake but this is the same thing. I kept this recipe when Michelle Z sent it in on 1-14-05 so resending it in for Marta.
Love the new look of the newsletter and look forward to it as so many good recipes, handy hints, gardening. Keep up the good work!! ~ Kay from Lancaster, Texas
Pistachio Cake
Posted at recipegoldmine.com by MichelleZ 2005/1/14 19:00
I made this for Christmas....there were no leftovers. The cake is very moist.
Cake:
1 (18.25 ounce) box white cake mix
4 eggs
1/2 cup oil
1 package pistachio instant pudding mix
1 cup club soda
Mix all the cake ingredients together and put into a sprayed Bundt pan. Bake at 350 degrees F for 45-50 minutes or until cake tests done.
Frosting:
1 pint heavy whipping cream
1 cup milk
1 package pistachio instant pudding mix
Whip all ingredients until stiff. Frost cake and store in the refrigerator.
NOTE: I chill my bowl and beaters before I make the whipped cream. I am sure you could probably use any flavor pudding mix.
What an overwhelming response to this request! This almost identical recipe was sent in by many. Some specified pecans as the nuts to use. Some used, 7-Up, some used club soda, and some used ginger ale. ~ Linda
This is for Marta in Arkansas from Amy in Alabama, F. Garbo, CookingwithJP, Anna, Sylvia, Joy Brown, GrannyB132, Sandra Hinton, Cara and DOriente
Watergate Cake
Cake:
1 (18.25 ounce) box white cake mix
3/4 cup vegetable oil
3 eggs
1 cup 7-Up, club soda or ginger ale
1 package pistachio instant pudding
1 cup chopped nuts
1/2 cup coconut
Cover-Up Icing:
2 envelopes dry whipped topping (Dream Whip)
1 1/2 cups milk
1 package pistachio instant pudding
1/2 cup coconut
3/4 cup nuts
Mix all cake ingredients together and bake in 9 x 13-inch greased pan for 40-45 minutes at 350 degrees F. Cool and ice.
For icing beat all ingredients except coconut and nuts until thick. Spread on cake and sprinkle with coconut and nuts. Store in refrigerator.
for Nancy ~ from Sassy
Coconut Cake with Seven Minute Icing
Coconut Cake:
2 sticks margarine
3 cups self-rising flour
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup milk
Cream shortening thoroughly. Add sugar and eggs. Cream together until light and fluffy. Sift flour and add alternately with milk, a small amount at a time, beating well after each addition. Add flavoring. Pour into 3 well greased 9-inch layer cake pans and bake in moderate oven, 375 degrees F, for 30 minutes.
Seven Minute Frosting:
3 egg whites, unbeaten
2 cups granulated sugar
7 tablespoons water
2 teaspoons light corn syrup
1 teaspoon vanilla flavoring
Combine egg whites, sugar, water and corn syrup in top of double boiler. Beat until thoroughly mixed. Place over boiling water beating constantly approximately 7 minutes, or until frosting will stand in peaks. Remove from heat, add vanilla extract and beat until thick enough to spread over each layer and sprinkle generously with coconut.
for Nancy ~ from Beverly A. Harper
Old Fashioned Coconut Cake
1 teaspoon baking soda
1 cup buttermilk
1/4 pound butter, at room temperature
1 1/3 cups granulated sugar
2 egg yolks
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon grated lemon rind
2 egg whites
Lemon Coconut Filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1 cup boiling water
1/4 cup lemon juice
1/2 cup grated coconut
1 tablespoon butter
Coconut Frosting:
2 egg whites
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon light corn syrup
1 1/2 cups grated coconut
Heat oven to 350 degrees F. Grease and flour 2 -9 inch layer cake pans.
Add baking soda to buttermilk, stir to blend, and set aside.
Cream butter with sugar until light and fluffy. Add egg yolks one at a time and beat well after each addition.
Sift flour with salt and baking powder onto wax paper. Add flour mixture alternately with buttermilk to butter mixture 1/3 cup at a time and blend well after each addition. Stir in lemon rind.
In a separate bowl beat egg whites until stiff, then fold into batter. Pour into prepared pans and bake in preheated oven for about 30 minutes.
Remove from pans onto cake rack until cool.
Put layers together with Lemon-Coconut filling, frost with Coconut Frosting and sprinkle generously with coconut.
Lemon Coconut Filling: Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice, stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room temperature Stir, spread between cake layers.
Coconut Frosting: Combine all ingredients except coconut
in top of double broiler. Beat 1 minute to blend, then place over boiling
water and beat with rotary hand or electric beater until stiff peaks form,
stirring mixture up from bottom and sides of pan occasionally. Transfer
to a large bowl and beat 1 minute more, or until thick enough to spread.
Frost Cake, then sprinkle generously with grated coconut. Makes sufficient
frosting for sides and top of two 9-inch cake layers.
for Marta ~ from F. Garbo
Cheddar-Tomato Bread
2 cups whole wheat flour
2 teaspoons baking powder
Pinch baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon crushed oregano
4 leaves finely chopped fresh basil
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup cooking oil
1 tablespoon honey
1 1/2 tomatoes, peeled, seeded, and chopped , juice reserved
1/2 to 3/4 cup milk
Grease a medium loaf pan, then line with greased wax paper.
Heat the oven to 350 degrees F.
In a large bowl mix flour, baking powder, baking soda, spices and cheeses.
In another bowl drain the tomatoes, saving juice. Add milk to the juice to make 1 cup of liquid. Stir in the eggs, oil and honey. Pour this and the tomatoes into the flour mixture and stir until it becomes a moist thick batter.
Pour or spoon the batter into the prepared loaf pan.
Bake for 60 -70 minutes.
for Marta ~ from wjohnrachel
Tomato-Cheddar Bread
3 cups all-purpose baking mix
1 cup shredded Cheddar cheese
2 eggs
1/3 cup milk
1 (14.5 ounce) can diced tomatoes with juice
Heat oven to 350 degrees F.
Stir together baking mix, cheese and salt. Add egg, milk and tomatoes. Stir well. Divide into two greased loaf pans. Bake at 350 degrees F for 45 minutes, or until wooden pick comes clean. Cool 5 minutes.
Pan Fried Chicken
Shared with recipegoldmine.com by Sassy
1 large egg
2 tablespoons 1% low-fat milk
3/4 cup all-purpose flour
1 1/2 teaspoons salt, divided
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1 cup oil for frying, preferably canola
1 (2 1/2- to 3-pound) broiler-fryer chicken, cut in 8 or 9 pieces
Beat egg and milk in a medium bowl until well blended.
Mix flour, 1 teaspoon salt, the paprika, onion powder and nutmeg in a plastic food bag; set aside.
Heat oil in large nonstick skillet over medium-high heat until very hot and rippling but not smoking.
Dip chicken pieces in egg mixture to coat. Remove, letting excess drip off. Place 2 to 3 pieces at a time into bag with seasoned flour, close bag and shake until chicken is well coated.
With tongs, carefully add chicken, skin side down, to hot oil. Fry, turning chicken over once, 1 1/2 minutes per side, until lightly golden.
Reduce heat to between medium and medium-low, cover and fry, turning chicken over once, 8 to 10 minutes per side until cooked through.
Uncover, increase heat to high and fry 1 to 2 minutes per side to re-crisp chicken. Drain on paper towels, sprinkle with remaining 1/2 teaspoon salt and serve.
Enjoy! ~ Cara
Pork Chops with Spiced Fruit Stuffing (slow cooker recipe)
Shared with recipegoldmine.com by Cara
1 cup diced dried fruit and raisin mixture
1 cup chicken broth
1/2 cup apple juice
3 tablespoons margarine or butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (6 ounce) package herb-seasoned one-step stuffing mix
4 (4 ounce) boneless pork loin chops (about 1/2 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
In large saucepan, combine dried fruits, broth, 1/4 cup of the apple juice, margarine, cinnamon and nutmeg. Bring to a boil. Stir in stuffing mix. Remove from heat.
Arrange pork chops in bottom of 3 1/2 to 4-quart slow cooker. Pour remaining 1/4 cup apple juice over pork. Sprinkle with salt and pepper. Top with stuffing mixture.
Cover; cook on LOW setting for 5 to 6 hours.
Remove stuffing from slow cooker; place in serving bowl. Stir gently. Serve pork with stuffing.
Pumpkin Pie Latte by Jeannie
Shared with recipegoldmine.com by GrannyB132 and CookinwithJP
Source: Me, but inspired by Starbucks
Okay so I was inspired. Inspired by Starbucks Spiced Pumpkin Latte. I love them but who can pay the price to daily buy one of those? Not me that's for sure. So I got creative and came up with this recipe. Enjoy the reason for all seasons.
3 heaping tablespoons canned pumpkin
2 tablespoons vanilla syrup
1/4 teaspoon pumpkin pie spice
1 cup milk
1-2 shots espresso
See note: Vanilla flavored coffee cream
In a small saucepan, stir pumpkin puree into milk. Add vanilla syrup and pumpkin pie spice. Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.
Pour pumpkin flavored milk into a tall mug and pour espresso over.
Top with whipped cream and a dash of pumpkin pie spice.
Note: If you like it slightly sweeter; and I know I do, I add a wee bit of vanilla flavored coffee cream.
Serves 1.
Crunchy Pea Salad
Shared with recipegoldmine.com by Nancy Carol Elder
1(10 ounce) package frozen baby peas
1 cup diced celery
1 cup chopped cauliflower
1/4 cup chopped green onion
1/2 cup sour cream
1 cup cashews, coarsely chopped
1 cup Ranch dressing
1 tablespoon lemon juice
1 teaspoon lemon pepper
1/4 teaspoon cayenne pepper
Combine all ingredients to blend. Garnish with fried, crisp, crumbled bacon, if desired.
Easy Sauerkraut Salad
Shared with recipegoldmine.com by Nancy Carol Elder
1 can sauerkraut, undrained
1/2 cup sugar
1/4 cup diced onion
1/2 cup diced green pepper
1/2 cup grated carrot
1/2 cup diced celery
Mix all above ingredients. Let marinate overnight.
Enjoy!
Hot Corn and Jalapeno Dip
Shared with recipegoldmine.com by Peggy Renegar
2 (8 ounce) packages cream cheese, softened
1/3 cup sour cream
2 tablespoons taco seasoning (from packet), more to taste to increase spiciness
2 tablespoons jalapeno slices, finely chopped
1 (15 ounce) can white shoepeg corn, well-drained
1 1/2 cups shredded Mexican cheese blend
In large bowl combine cream cheese and sour cream and beat until smooth. Beat in taco seasoning and jalapenos. (if mixture seems too soft at this point, can fold in about 1/2 cup of shredded cheese to firm up.) Fold corn in well. Place mixture into a 9-inch square baking dish and cover top completely with shredded cheese. Garnish with a few sprinkles of taco seasoning. Bake at 300 degrees F until cheese is melted and bubbly (do not over-bake). Serve hot with tortilla chips.
George Webb's Chili
Shared with recipegoldmine.com by Jay Kempinger
About 20 years ago my Mother Josephine Kempinger sat at the end of the George Webb's counter after breakfast, over the course of a few days, (drinking her coffee) so that she could see into the kitchen where the recipe for the chili was up on the wall. She copied it down as it was written.
3 pounds coarse ground beef
handful of beef suet
4 quarts of water
4 tsp salt
1 tsp paprika
1 tsp accent
6 tsp chili powder
3 dashes Tabasco
� bottle catsup
1 soup bowl of cooked spaghetti
one #10 can red beans
Brown the beef and suet together in a heavy Dutch oven. Add the water and spices including the Tabasco. Cook for 1 hour.
Add the catsup, the spaghetti, and the beans and cook 1/2 hour more.
Your site is wonderful; thank you for maintaining it! I've enjoyed many recipes, and now it's my turn to contribute something back. I'm enclosing a wonderful cheesecake recipe that you bake in a Bundt pan. I hope you and your readership enjoy it as much as my family and friends do. ~ Mary Lou
Bundt-Pan Cheesecake
Shared with recipegoldmine.com by Mary Lou
HINT: Warm the pan in hot water to help the cake slip out of the pan.
Crust:
1 cup graham-cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Combine crust ingredients, and press into bottom of 12-cup molded Bundt pan.
Filling:
5 (8 ounce) packages cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 eggs
1/4 cup whipping cream
In a large bowl, mix all ingredients except the eggs and cream. Beat until light and fluffy. Scrape bowl occasionally. Add the eggs, and mix for 2 minutes on medium speed. Add cream, and mix well, scraping sides occasionally. Spoon into crust.
Bake at 300 degrees F for 65 to 75 minutes or until set. Cool upright in pan for 30 minutes; then refrigerate 2 hours or longer. Invert on serving plate.
Makes 8 to 10 generous servings.
Elizabeth's Lemon Bar's
Shared with recipegoldmine.com by Sassy
Cream together:
2 cups all-purpose flour
1 cup butter or margarine
1/2 cup powdered sugar
Pat into a 7 x 11-inch or 9 x 13-inch pan. Bake at 350 degrees F for 20 minutes.
Beat together:
4 eggs
2 cups granulated sugar
Juice of 2 medium lemons
4 tablespoons all-purpose flour
1/4 teaspoon salt
Pour over baked crust and bake at 350 degrees F for 25 minutes. Cool. Sprinkle with powdered sugar. Cut into squares.
Courtney & Nicki's Sangria
Shared with recipegoldmine.com by Courtney and Nicki
3 cups French cross red wine
2 1/4 cups Sprite
2 cups orange juice
1/2 cup orange brandy
2 lemons
2 oranges
In a large punch bowl, add the red wine, sprite, orange juice and brandy. Cut one lemon in half, and squeeze both sides into punch bowl. Stir gently.
Cut the second lemon in half, and slice one half into circles and add the circles to the punch. Cut the other half into wedges for glass decoration. Cut the first orange into slices and add to the punch. Cut the second orange into wedges for glass decoration.
Put the sangria and wedges into the fridge for an hour. Serve with ice in a fancy glass with wedges on the rim of the glass.
Giving Thanks for Meatloaf
Shared with recipegoldmine.com by Carol
A Thanksgiving twist on turkey meatloaf.
1 1/2 pounds ground turkey
2 eggs
2 tablespoons olive oil, divided
3/4 cup dried cranberries or 1 cup chopped fresh cranberries
1 cup flavored instant bread stuffing (any kind with no
separate seasoning packet)
1/2 cup sliced scallions
1/4 cup finely chopped celery
1/2 teaspoon Bell's seasoning or poultry seasoning
1/4 teaspoon garlic powder
Salt and pepper to taste
Heat oven to 375 degrees F.
Combine all ingredients in a large bowl, except reserving 1 tablespoon olive oil. Form into a wide, shallow loaf and place into lightly greased 13 x 9-inch glass baking dish. Cover with foil. Bake covered at 375 degrees F for about 40 minutes. Remove cover, brush meatloaf lightly with olive oil and bake at 450 degrees F for 10 minutes or until meatloaf starts to brown.
Serve with cranberry sauce. Leftover meatloaf is great on sandwiches with cranberry mustard and celery sticks.
Fancy Grits
Shared with recipegoldmine.com by Treva
4 1/2 cups water
2 teaspoons salt
1 1/2 cups uncooked grits
8 ounces Cheddar cheese, shredded
2 cloves garlic, minced
6 ounces butter
3 eggs, well-beaten
3 tablespoons Worcestershire sauce
Salt and pepper to taste
Paprika
Boil water and add grits. Bring to boil again then reduce heat and cook for 25 minutes. Add all remaining ingredients except paprika. Stir until everything is nice and melted. Pour into 13 x 9-inch dish and sprinkle paprika on top. Bake at 350 degrees F for one hour.
Banana Nut Bread Jam
Shared with recipegoldmine.com by Treva
10 ripe bananas, pureed (need 3 cups)
1 tablespoon lemon juice
4 cups granulated sugar
1/2 cup brown sugar
1 1/2 cups toasted walnuts, minced
1 box pectin
1 teaspoon cinnamon
1/2 teaspoon nutmeg, optional
Mix bananas, walnuts, lemon juice, and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring. Boiling water bath for 10 minutes.
Makes about 3 pints.
Chicken Soup with Homemade Egg Noodles
To
us, this is the ultimate in comfort food. We have fond memories of chicken
soup simmering on the stovetop and Mom rolling out rich egg noodles on the
counter. You’ll find this comfort food easy to prepare. Simmer the chicken
soup with vegetables, mix the easy egg dough, roll the dough out and slice
it into noodles with a sharp knife, and drop the noodles in the simmering
soup.
What follows is a wonderful chicken soup recipe that you can use with potatoes,
rice, homemade noodles, or pasta. If you choose to make chicken soup with
homemade egg noodles, use the following recipe for homemade egg noodles.
This recipe can also be made with boneless turkey meat.
Chicken Soup
1 broiler chicken or large fryer
6 cups water
1/2 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed sage
1/2 teaspoons thyme
1 bay leaves
1 large onion, chopped
1 cup celery, sliced
1 1/2 cups carrot slices (optional)
3/4 cup rice, 2 cups chunked potatoes, or noodles
1/3 cup flour
2 cups milk
1 1/2 cups frozen peas (optional)
1. Rinse and drain the chicken. Place the chicken in a large pan, add water and salt, spices and herbs and bring to a boil. Reduce the heat and simmer. After 20 minutes, add the onion, celery, and optional carrots. Add potato chunks or rice if desired and if you are not using noodles. (Do not add noodles yet.) Continue simmering for another 20 minutes or until the chicken is cooked. When the chicken is tender, turn the heat off.
2. Remove the chicken to a large platter or bowl, remove the skin and discard, and let the chicken cool enough that you can debone the meat—about fifteen minutes. Remove the meat from the bones and cut into chunks.
3. Skim the fat from the chicken broth and vegetables and discard.
4. Place flour into a small bowl or large cup. Remove about one cup of broth from the pan. Add a little broth to the flour, stir the flour to moisten, and then add more broth a little at a time until the entire cup of broth is added, stirring after each addition to remove lumps. Slowly stir the flour mixture into the broth. Add the chicken chunks. Add the two cups milk. Bring to a simmer, stirring occasionally until the soup has thickened. If you are adding homemade noodles, flour from the noodles will further thicken the soup.
5. Add the noodles if you are using noodles. Add the peas if desired. Continue cooking until tender. Serve hot.
This recipe can also be made in a crock pot or slow cooker. For a low fat version, use chicken breast meat.
Easy Homemade Egg Noodles Recipe
2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water
1. In a medium bowl, mix the flour and salt together.
2. In a small bowl or large cup, whisk the eggs, oil, and water together. Form a depression in the flour mixture and add the egg mixture. Mix well.
3. Turn the dough out onto a floured countertop. Knead for eight to ten minutes or until the dough is smooth and elastic.
4. Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.
5. Using a sharp knife, slice the dough on the counter into strips 3/8-inches wide. Drop the noodles one at time into the simmering soup. Cook until tender.
Baker’s Note: Start these noodles about 30 minutes before you would like to add them to your soup.
This recipe was contributed by The Prepared Pantry. For more food and baking information, visit The Baker’s Library at The Prepared Pantry.
Microwave Play Dough in a Jar
2 cups all-purpose flour
1 cup salt
2 tablespoons cream of tartar
For fruit flavored: use 1 or 2 envelopes unsweetened flavored drink mix
For chocolate flavored: replace flour with cocoa powder
Use a 1-quart, wide-mouth canning jar.
Combine flour, salt, cream of tartar, and pick the flavor you want. Pour the mixture into the jar, packing firmly. Seal and decorate jar, adding cookie cutters, and attach a gift tag with the following instructions:
Microwave Play Dough:
2 cups water
2 tablespoons baby oil
Pour jar contents into a large bowl. Add the water and baby oil and mix well. If doing this with a child, be sure to supervise. Place mixture into microwave for about 4 minutes, stopping every 40 seconds or so to stir. Stir until a ball forms, then return to microwave until you have completed the 4 minutes time. Let cool.
Store in refrigerator or in an airtight container.
NOTE: Name the dough on the gift tag according to the flavor you use; chocolate microwave play dough, strawberry microwave play dough, etc.
Broken Spoke Chicken-Fried Steak
Source: James White, Broken Spoke, Austin, Texas
The Broken Spoke’s version of the Lone Star classic went public in 1994, when co-owner James White released the recipe in honor of the Austin dance hall’s 30th anniversary. Co-owner Annetta White, James’ wife, says the following adaptation reflects the Spoke’s tradition of hand-breading each steak and cooking everything fresh, when ordered.
1 large egg
1 cup buttermilk
Salt to taste
Pepper to taste
1/2 cup all-purpose flour
1/2 cup cracker meal
1 (3- to 5-ounce) beef cutlet, hand-tenderized
Vegetable shortening
Whip together egg, buttermilk, salt, and pepper in a large bowl; set batter aside.
Blend together flour and cracker meal in another bowl. Place cutlet in mixture, and cover both sides well. Submerge the cutlet in the egg batter, then place it back in the flour mixture, patting both sides again evenly to coat.
Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325 degrees F. Place cutlet in fryer, and fry until it floats and turns golden. Remove steak from fryer; drain well, reserving 1/2 cup drippings for gravy, if desired. Place steak on plate, and keep warm while preparing Cream Gravy. Spoon gravy generously over steak.
Cream Gravy:
1/2 cup shortening or reserved drippings
1/4 cup all-purpose flour
1 quart milk
Salt to taste pepper to taste
Place shortening in a 10- to 12-inch cast-iron skillet, and heat until hot. Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching. Add remaining ingredients, and cook, stirring constantly until thick. If gravy gets too thick, thin to desired consistency with water.
NOTE: This recipe makes enough gravy for 4 steaks.
KFC Rotisserie Gold Marinade
1/4 cup oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt to taste (optional)
Mix all ingredients well in saucepan and warm just to melt honey.
To prepare chicken: Arrange 4 chicken breast halves, skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400 degrees F, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving.
Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken.
Cook's Tip!
Wild rice needs to be thoroughly rinsed before using. The best way to do this is to put the rice into a bowl and add enough cold water to cover it by about 4 inches. Stir it a couple of times and then let stand. Any debris will rise to the surface and can then be poured off.
Anna writes~|
One person's bane, another's treasure: Moss. For years I've tried getting
my potted outdoor plants--terra cotta pots--to accumulate that nice green
mossy patina, which I've often admired on other people's pots, to no avail.
Someone suggested occasionally coating them with water left over from cooking
potatoes--which I tried, but it didn't work for me. Can you please tell
me how to cultivate moss on my pots?
A. This is more difficult to answer than one would think. They love moisture and air, but some will actually thrive in full hot sun. I found an article you may wish to explore. Here is a portion: Most mosses require shady spots, making them ideal constituents of shade gardens. They also like moisture. Many moss species not only tolerate, but require compacting in the soil beneath them -- just the opposite of most specimens sold at nurseries. Moss plants like a soil with a pH that is acidic (5.0 - 5.5.) http://landscaping.about.com/cs/groundcovervines1/p/moss.htm
First, always be extremely careful when collecting moss. The best moss to collect is that which is growing in full sun, but some of the choicest places for collecting quality moss are sidewalks, driveways and cobblestones. These are also the areas that get hit with herbicides, weed killers, oil, gas, salt and other chemicals. A good rinsing of the moss is always a good habit before placing on the soil. They do not have roots as we think of them. They get their nutrients from the air so chances are that the moss will not be contaminated with these chemicals but the soil may be and there may be particles lodged in the moss itself. What can be done is collect moss that is attractive and put it with some buttermilk or beer into a blender. Blend it into a thick paste about the consistency of mortar and spread it on top of common red bricks. Place these bricks into 4” deep trays, fill the tray with water so it comes 1/2 way up the brick and place the tray in a shaded pot. In about 2-3 weeks the moss is growing and as long as it is kept damp will continue to do so. Then just lift a “sheet” off a brick and cut to size.
Crissy writes~
I want to grow some vines in containers and train them up twine along either
side of my garage door. I did this last year with some Spanish Flag. It
worked well, the vines grew rapidly up but only one container bloomed. The
other container was just green foliage. I don't think they cared to much
for the afternoon sun they were getting. I planted some extras along a chain
link fence that was more shady and those did well there. Can you give me
some care advice on Spanish Flag? I can't seem to find to much about them.
And would you please recommend some vines for planting this year. This spot
is shaded all morning up till around 3:00pm, then it is sun the rest of
the day. I live in Southern Indiana. I want to plant something that will
have lots flowers. I enjoy my fenced in patio area that is next to the garage.
This way I have something pretty to look at instead of the unsightly garage.
A. This is a liliaceous plant (Yucca alorifolia) with rigid spine-tipped leaves. The name is also applied to other similar plants of the Southwestern United States and Mexico. Also called Spanish daggers. Climbing vine. Height: 8-10 ft. (2.4-3 m). Spacing: 9-12 in. (22-30 cm). Needs full sun to partial shade. Danger: seed is poisonous if ingested. Bloom color is red, orange or bright yellow in late summer/early fall. Herbaceous. Average water needs; water regularly; do not overwater. This plant is attractive to bees, butterflies and birds Soil pH requirements:
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)
7.6 to 7.8 (mildly alkaline)
Propagate from seed; sow indoors before last frost. Scarify seed before sowing. Allow seedheads to dry on plants; remove and collect seeds Properly cleaned, seed can be successfully stored. Other vines to consider are morning glory, scarlet runner and moonflower.
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.
Herbed Salmon Bake
2 chicken bouillon cubes
1 cup boiling water
1 (16 ounce) can salmon, drained and flaked
2 cups seasoned stuffing croutons
1 cup grated Cheddar cheese
2 eggs, beaten
1/4 teaspoon dry mustard
Dissolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into well-greased crockpot. Cover and cook on HIGH for 2 to 4 hours.
Cook's Tip!
Don't discard shrimp shells. Instead, place them in a saucepan with water to cover. Bring to a boil, then cover and simmer for 30 minutes. Let the shells cool in the liquid, then strain the mixture through a fine sieve set over a bowl and discard the shells. Use the shrimp-flavored stock in soups or sauces. Store in an airtight container in the refrigerator up to 1 week, or freeze up to 3 months.
Other Recipes
Sloppy Joe Pot Pie
1 pound ground beef
1/2 cup chopped onion
1 (15 1/2 ounce) can original sloppy Joe sauce
1 cup shredded Cheddar cheese
1 cup biscuit baking mix
1/2 cup milk
1 egg
Brown beef and onion in an oven-safe skillet. Drain; Stir in sloppy Joe sauce. Sprinkle with cheese.
In a separate bowl, combine remaining ingredients; stir until blended. Pour over beef mixture. Bake at 400 degrees F for 30 minutes or until golden brown.
Serves 6.
Peanut Butter Granola
Source: Historic Hot Springs Collections
1 cup raisins
2/3 cup creamy peanut butter
2/3 cup honey
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
4 cups oatmeal
1/2 cup dried figs, snipped
1 cup shelled peanuts
Pour boiling water over raisins to cover; let stand 10 minutes; drain.
In saucepan, combine peanut butter, honey and cinnamon; heat through. Remove from heat; stir in vanilla extract.
Place oats in large shallow roasting pan or 15 x 10 x 1-inch baking pan. Pour warm peanut butter mixture over oats and stir gently until all the mixture is coated; spread evenly in pan. Bake at 300 degrees F for 35 to 40 minutes, stirring occasionally. Turn off oven; stir in raisins, figs and nuts. Let dry in oven 1 1/2 hours, stirring occasionally.
Store in covered containers.
Makes 8 cups.
Ham Bone Soup
1 ham bone
1 pound ham scraps
3 quarts water
3 onions, chopped
1/4 teaspoon black pepper
4 medium potatoes, cut into cubes
1 small head cabbage, shredded
4 cups fresh or canned tomatoes
Dash of cayenne pepper
Salt to taste
Bring ham bone and ham scraps to boil in water with onions and pepper. If ham has been previously cooked, simmer for 2 hours. If ham is not cooked, simmer for 3 hours. Do not add salt until later, as the ham is so salty that more may not be necessary.
Add potatoes, cabbage and tomatoes and simmer 1 hour longer. Add cayenne pepper and add more salt if needed. Skim off excess fat before serving.
Serve with cornbread!
Old-Fashioned Green Beans with Bacon
1/2 pound bacon
1 1/2 pounds green beans, broken
1/2 red pepper pod
1 teaspoon salt
Bring bacon to boil in a large pot of water. Cover and let simmer for 1 1/2 hours.
Wash beans well and drain. Put into pot with bacon. Add red pepper and salt. Cook, uncovered, for at least 25 minutes or until beans are tender and the juice has cooked down.
Fantastic Fresh Corn on the Cob
Husk the corn and remove silk. spread with soft butter, sprinkle with granulated sugar and black pepper. Wrap each ear in aluminum foil. Bake at 325 degrees F for 30 minutes.
Corn cooked this way is much better than boiling it.
Avocado Cream Pie
1 large or 2 small avocados
1/2 cup lemon juice
1 cup sweetened condensed milk
8 ounces cream cheese
1 (8 ounce) container Cool Whip
1 (9-inch) graham cracker crust
Blend all ingredients in food processor. Pour into graham cracker crust. Garnish with Cool Whip and freeze about 45 minutes before serving.
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 8523