Recipe Requests
Shared Recipes, Crafts
and Hints
Olive Garden Chicken Scampi (Kempa)
Olive Garden Chicken Scampi (various)
Candied Ginger (CookinWithJP, Diane, Anna,
Tammy in Yucaipa)
Coke Meat (Nancy Carol Elder)
Potluck Lasagna (Kim Bluth)
Forgotten Stew (GodzillaBride)
Crockpot Stuffed Peppers (GodzillaBride)
Healthy, Moist Oatmeal Zucchini Cookies (GodzillaBride)
Health Apple Crisp (GodzillaBride)
Torta Caprese (PerceiveSerenity)
Hint - Pureeing Soup (Wayne Jacobsen)
Hint - Egg Substitute (Pathwaysnw)
Eggplant and Polenta Parmigiana (Cerise)
Recipe of the Week
How to Make Better Croutons
Restaurant Recipe
Iron Springs Cafe Garlic Shrimp Tamales
Gardening with Gary
Spider Mites
Hibiscus
Question of the Week
Crockpot Recipes
Crockpot Barbecue Pork Roast, Tavern Style
Cabbage Lasagna
Other Recipes
Corned Beef Oven Omelet
Broken Cookies
Cranberry Pepper Roast
Fruit Cocktail Chicken
Florentine Ravioli Casserole
Twinkie Bread Pudding
Roasted Lime-Cilantro Roast
Red Chili Biscuits (sourdough)
Both of my parents were Culinary Arts professors at Johnson and Wales and Cornell and Pittsburg Culinary Institute. They would enjoy this site. I know I do!! Thanks. There are so many recipes and every one of them is wonderful. ~ Sandi
I am looking for a recipe for a spaghetti sauce that uses port wine as one of the ingredients. I was wondering if anyone could help me out. ~ Lynn Heald
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Hi there, my name is Vanesse and I live in Himeville in South Africa. I am looking for a recipe for old fashioned soap and candles using animal fat. Thank you for this great newsletter; I am so blessed. Also looking for simple catering recipes for about 50 people at a time.
God bless you all and keep up the good work.
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Do you have the recipe for Sonic's Sunshine Smoothie? ~ Diana
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Regarding the Chicken Broccoli Pie in the April 4 newsletter - When do you add the milk and soup mixture? ~ Megan
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In last week's newsletter there was a recipe for "Sing Lee's Oriental Casserole." Is the chicken cooked or raw? ~ Kempa
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A year or so ago I was joined to some recipe grapevine where I must have received 100 or so emailed recipes and chitchat daily. I canceled out of it and now I can't remember what it was called. Would you know where this website is? I cannot remember the web address of where this originated. Think it was called the recipe grapevine, but can not find anything on the web for it now. ~ Heather
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from Pathwaysnw
Vegetable shortening in Australia - It is called "Copha" and is a product like Crisco.
Shared Recipes, Crafts and Hints
Shared with recipegoldmine.com by Kempa
This recipe was posted somewhere by a person that said she had worked at the Olive Garden. I wish I had kept her name because it does taste exactly like the Olive Garden's scampi and I and a lot of people that I have shared this recipe with would like to thank her. I have cut the original recipe down to 1/2 and then again for about 6 servings. I have found that the sauce freezes beautifully, so I make a full batch at a time and freeze in serving sizes. Hope you enjoy as much as I have.
Here is the recipe from the Olive Garden. The chicken tenderloins are the only thing not authentic. They come into the restaurant already prepared.
1 (1/2) (1/3) pound butter
1/3 cup (3 tablespoons) (2 tablespoons) garlic puree
1/3 cup (3 tablespoons) (2 tablespoons) chicken base
(Minors or Tone brand)
20 (10) (8) fluid ounces Chablis (I used any dry white wine)
20 (10) (8) fluid ounces water
40 (20) (16) fluid ounces cr�me culinaire (or heavy
whipping cream)
1 tablespoon (1 1/2 teaspoons) (1 1/4) teaspoons) Italian
seasoning
1 (1/2) (1/2) teaspoon coarse ground black pepper
1 (1/2) (1/2) teaspoon crushed red pepper
2 tablespoons (1 tablespoon) (2 1/2 teaspoons) fresh
chopped parsley
Angel hair pasta
Melt butter over low heat; do not let it get it brown. Add garlic puree and let sweat for 2 minutes add remaining ingredients and simmer for approximately 10 minutes.
This is a 1x recipe, making around 1 gallon if memory serves me correctly. Amounts in parentheses are for approximately 2 quarts.
For garlic, roast 2 to 3 heads of whole garlic. Slice off top until you see cloves and pour approximately 1 tablespoon olive oil over each head. Put in oven at 325 degrees F for around 1 hour or until they smell sweet. After they cool, squeeze cloves out of the papery stuff and coarsely chop.
Cut up green, red and orange pepper into strips also red onion (1/4 by 1 inch strips). They measure, per serving, 1 1/2 ounces green pepper, 1/2 ounce red and orange pepper and 1/2 ounce red onion and 1 ounce roasted garlic. These are saut�ed with the chicken.
This is the only part that is not authentic. Marinate chicken in Marzetti's lite ranch dressing, adding 1 tablespoon garlic puree and fresh parsley. Use fresh chicken tenderloin strips. There are 5 of these per serving. You will cook the sauce while that simmers. Saute chicken and veggies and toss with the amount of sauce (approximately 6-8 fluid ounces per serving). Toss hot angel hair pasta in.
If you want less fat, evaporated milk also works in place of the cream. One of my managers always insisted if we had to use whipping cream, Old Bay Seasoning was needed, about 1 teaspoon, but I really never agreed.
Served as at Olive Garden. Mix pasta and sauce together. Place in dish and top with chicken strips and pepper garnish. (I found it is easier to put pasta in individual serving dish and add sauce and garnish. Mix. Place 5 chicken strips on top.)
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This recipe was sent in by Tammy in Yucaipa, LMinn, vousami, Jane Tripp, Anna, and Diane.
White Sauce:
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot
Scampi Sauce:
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
1 tablespoon dried cilantro, optional
2 teaspoons Italian seasoning
Black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
Remaining Ingredients:
1/2 package angel hair pasta, cooked and drained
Bell peppers, thinly sliced
Red onions, thinly sliced
10 cloves garlic, roasted
2 chicken breasts, sliced
Olive oil
For white sauce: Heat 1 tablespoon butter in saucepan; add 2 tablespoons flour and cook for 2 minutes over medium heat. Heat, stirring constantly, and slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce.)
For scampi sauce: Heat butter over low heat. Add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined. (I usually cook mine for about 30-40 minutes.) Add 1/4 cup white sauce and cook until slightly thickened.
In a large skillet, saut� chicken in a little olive until nearly done. Add the peppers and onions; saut� until chicken is done. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.
Roasted Garlic: Separate head of garlic into individual cloves still in "paper." Toss in olive oil and wrap tightly in aluminum foil or a small pint size dish with a lid. Bake at 350 degrees F for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the "paper" shell of the individual cloves.
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for Pat Rutley
Shared with recipegoldmine.com by Diane
This is for CANDIED GINGER - I haven't tried it. It came with my food dehydrator, but it might work using the summer sun. I wonder if the first drying could be eliminated.
Peel and slice ginger root. Dry in a food dehydrator for 12 hours or until brittle. Rehydrate by soaking in BOILING water for 1 to 2 hours.
1 cup rehydrated sliced ginger
1 cup water
1/2 cup maple syrup
In a saucepan, simmer rehydrated ginger, water and maple syrup until liquid evaporates (approximately 20 minutes). Remove from heat and spread on a greased roll up sheet (comes with rehydrator), making sure pieces do not touch. Dry for about 6 to 10 hours or until pieces become brittle.
Shared with recipegoldmine.com by Diane
Ready in: 1-2 hours
Ginger
Water
Sugar
Peel the ginger and slice it into rounds about 1/8 inch thick. For every cup of ginger slices, bring 3 cups water and 3 cups sugar to a boil in a large saucepan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender.
Drain the ginger, reserving the liquid. Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container.
It also said to use the reserved liquid as a syrup on waffles or such. I bet it would be good on chicken or pork.
Shared with recipegoldmine.com by Anna and CookinWithJP
2 cups peeled ginger, cut into 1/4-inch diagonal slices
Salt
4 cups water
1 cup granulated sugar
Extra sugar for coating
Place ginger slices into a saucepan. Cover with cold water, add a pinch of salt, bring to a boil, reduce heat and simmer for 30 minutes. Then drain the ginger, rinse under cold water and drain again. Repeat this process 3 more times, each time using cold water and another pinch of salt. Return ginger to saucepan, and add 4 cups of water and 1 cup of sugar. Bring to a boil. Lower heat and simmer until a thick syrup coats the ginger (1 1/4 hours).
Sprinkle a 1/4 inch layer of sugar in a small baking dish. Using a fork, transfer ginger slices to sugar, turning to coat them well. Cool coated slices on a wire rack for at least an hour.Store airtight (will keep for several months).
Shared with recipegoldmine.com by Tammy in Yucaipa
I found this in Joy of Cooking cookbook.
Raw ginger
Water
3 cups sugar, divided
1 seeded sliced lemon
1 cup light corn syrup
Scrape and cut into 3/4-inch pieces enough fresh non-fibrous young ginger root to make 1 quart. Put the slices into a large stainless steel pan and cover generously with water. Bring water to a boil and simmer covered until tender, about 20 minutes.
Add sugar and stir until mixture boils. Remove from heat. Cover and let stand overnight at room temperature.
Re-cook, simmering gently for about 15 minutes after the ginger has again come to a boil. Add lemon slices and corn syrup. Uncover and simmer 15 minutes longer, stirring occasionally. Remove from heat and let stand covered overnight.
During the third cooking, the ginger must be stirred often to avoid scorching. Bring the syruped ginger to a boil. Stir in 1 cup sugar. Simmer 30 minutes.
Stir in 1 cup sugar and bring mixture to a boil. Remove from heat. Cover and let stand overnight.
In the fourth cooking, bring the mixture to a boil once more. When the syrup drops heavily from the side of a spoon, and the ginger is translucent, pour the mixture into sterile wide -mouthed jars. Seal jars. You will now have about 5 cups of Canton Ginger or candied ginger. Drain the ginger after the last cooking, reserving the syrup for flavoring sauces. Dry the ginger slices on a rack over a tray, uncovered overnight. When well dried, roll the slices in granulated sugar. Store in tightly covered glass jars.
Hope this is what you are looking for. ~ Tammy in Yucaipa
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Shared with recipegoldmine by Kim Bluth
Oven temperature: 375 degrees F
Approximately 8-10 large servings.
1 1/2 pounds ground beef
3 bulbs garlic, minced
1 medium onion, minced
1 shallot, minced
Half bell pepper, minced (any color will do)
1/2 cup sliced mushrooms
Olive oil
1 (15 ounce) can tomato sauce
1/2 cup Parmesan cheese, shredded
1 teaspoon dried basil
1/2 teaspoon freshly ground pepper
3/4 cup spinach
Up to 3 cups shredded mozzarella cheese
Cooked lasagna noodles
Heat a small pan, then add 2 tablespoons of olive oil. When hot, add 1 bulb of minced garlic (approximately 1 tablespoon) and the shallots. Saute for approximately 1 minute or until soft. Add the spinach and saut� until the spinach is reduced in size and relaxed. Put this aside.
Heat a large frying pan, then add 2 tablespoons of olive oil. When hot, add the remaining garlic, onion, and bell pepper. Saute until soft. Add the beef. Stir constantly while saut�ing until meat is browned completely. After turning the heat down, add the mushrooms and spinach. Mix well until the mushrooms are softened. Remove from heat. Pour in 12 ounces of the tomato sauce, then mix the Parmesan cheese, basil, and pepper until well-combined. Put aside to cool.
In a large rectangular baking dish, spray some cooking spray. Put down one layer of lasagna noodles. On top of this, spoon the meat mixture. Drizzle some tomato sauce on this, then sprinkle generously with mozzarella cheese. Layer with lasagna noodles. Repeat until you run out of meat mixture. Try to get the top layer to be just lasagna noodles with LOTS of mozzarella on top.
Place in oven and bake for 40 minutes or until heated through and bubbly, and cheese just starts to brown on top.
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Shared with recipegoldmine.com by Nancy Carol Elder
4 to 5 pounds pot roast
1 package Lipton onion soup mix
1 can cream of mushroom soup
24 ounces Coke
Brown meat. Sprinkle dry onion soup mix on top of the roast. Spoon out soup from the can onto the pot roast; pour Coke into the pan. Cover and bake at 350 degrees F for 4 hours.
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Shared with recipegoldmine.com by GodzillaBride
2 pounds stew meat
1 envelope dry onion soup mix
1 can mushroom soup
1 can cheese soup
Combine and simply cook in crockpot, on LOW, 8 to 10 hours.
Shared with recipegoldmine.com by GodzillaBride
6 large green bell peppers, tall shapes
1 pound extra lean ground beef
1 cup uncooked rice
1 large onion, chopped
1 large carrot, shredded
1 teaspoon beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1 can condensed tomato soup
1 soup can water
Cut the top off and remove seeds from green peppers. Wash and set aside.
Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl. Any other seasonings that you like may also be used: oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side by side in the slow cooker.
In a small mixing bowl, combine tomato soup and water, and pour mixture over the peppers. Cook on LOW for 6-8 hours.
Shared with recipegoldmine.com by GodzillaBride
1/2 cup shortening
3/4 cup honey
1 egg
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1 cup oatmeal
1 cup raisins
Heat the oven to 375 degrees F. Cream together the shortening and honey. Then add the egg and beat well. Stir together baking soda, cinnamon, nutmeg, and salt. Add this mixture alternately with the zucchini to the egg mixture. Stir in the oatmeal and raisins. Drop by teaspoons onto greased cookie sheets. Bake for 10 to 12 minutes.
Yield: 5 dozen
Shared with recipegoldmine.com by GodzillaBride
A dessert that's a treat for your health as well as your taste buds.
Canola oil cooking spray
4 Granny Smith apples, cored/thin slices or bite-size pieces
1/2 cup raisins
3 tablespoons apple juice
1/4 cup whole wheat flour
1/4 cup old-fashioned rolled oats
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 tablespoon cold butter, cut into small pieces
Heat oven to 375 degrees F. Coat 8-inch square baking dish with cooking spray.
Combine apples, raisins and apple juice in bowl, toss well and set aside.
In another bowl, combine flour, rolled oats, brown sugar, cinnamon and nutmeg. With pastry blender or knife and fork, cut in butter until mixture resembles coarse meal.
Transfer apple mixture to baking dish. Sprinkle flour mixture evenly over surface. Lightly coat top with cooking spray.
Cover and bake 30 minutes. Uncover and bake for 20 minutes more or until apples are tender. Remove from oven and let stand on wire rack at least 20 minutes. Cut into squares and serve warm or at room temperature.
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Shared with recipegoldmine.com by PerceivedSerenity
Source: ToddEnglish.com
1/2 pound bittersweet chocolate, chopped
1/2 pound toasted, sliced almonds (about 11/2 cups)
1 heaping cup granulated sugar
6 large eggs, at room temperature and separated
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Heat the oven to 325 degrees F. Line a 9-inch round pan with parchment or wax paper.
Place the chocolate, almonds, and sugar in a food processor fitted with a steel blade and process until grainy. Transfer to a large mixing bowl.
Place the egg yolks and vanilla extract in the bowl of a mixer fitted with a whisk attachment and whip until the mixture turns light yellow and forms a ribbon. Fold into the chocolate mixture, stirring well until the chocolate is incorporated.
Place the egg whites and cream of tartar in the bowl of a mixer fitted with a whisk attachment and whip until they hold stiff peaks. Fold into the chocolate mixture.
Transfer to the prepared pan. Place in the oven and bake until the top is light brown, about 1 hour.
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Shared with recipegoldmine.com by Wayne Jacobsen
Instead of removing soup from the stove and pureeing it in a blender, a stick blender is a perfect substitute.
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Shared with recipegoldmine.com by Pathwaysnw
When you're out of eggs and don't have time to run to the store, substitute a rounded (egg-size) spoonful of mayonnaise.
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Shared with recipegoldmine.com by Cerise
1 large (1 1/2 pound) eggplant, cut lengthwise in 8 slices
Nonstick spray
3 cups pasta sauce
8 ounces part skim mozzarella, shredded (2 cups)
1/4 cup grated parmesan cheese
1 (18 ounce) tube ready-to-heat polenta, cut in 20 slices
Heat oven to 450 degrees F. Coat eggplant slices with nonstick spray, spread on a large baking sheet and bake 20 minutes or until tender. Reduce oven temperature to 375 degrees F.
Place 4 eggplant slices in bottom of a 13 x 9-inch baking dish. Spread with 1 cup sauce; sprinkle with 2/3 cup mozzarella and 1 Tbs. parmesan cheese. Repeat once. Top with polenta slices, remaining sauce and cheese.
Bake uncovered 20 minutes or until bubbly and cheese melts.
To make savory croutons, start with the bread of your choice. Using a bread knife, slice the bread into 1/2-inch thick slices and then cut the slices into 1/2-inch cubes. Heat the oven to 325 degrees. For a small loaf of bread, mix 4 tablespoons of oil in a bowl with 1/2 teaspoon salt and 1/8 teaspoon fresh ground pepper. Add the herbs of your choice � either fresh or dried �such as basil, oregano, cilantro, thyme, celery leaves, or parsley. Stir to dissolve the salt and then add the bread cubes tossing them lightly until coated with oil and herbs. Spread the cubes on a baking sheet and bake for 15 to 20 minutes or until the cubes start to brown and are crisp all the way through. Baking time will vary significantly depending on the size of the croutons, how many are on the sheet, and how moist the bread is. It is important to drive the moisture from the croutons.
Whatever croutons you do not use immediately, freeze in a plastic bag. To thaw and use, heat the frozen croutons on a baking sheet at 250 degrees F until thawed and crisp again.
We love dried fruit and nuts on our salads. The next best thing is croutons made with bread that has fruit, nuts, and maybe a little cinnamon. Make the croutons just as for savory croutons but omit the salt, pepper, and herbs and toss the bread in melted butter instead of olive oil. If you choose, sprinkle the cubes with cinnamon before baking.
This recipe was contributed by The Prepared Pantry. For more food and baking information, visit The Baker�s Library at The Prepared Pantry.
Cook's Tip!
To rescue over-salted soup, add a thinly sliced, peeled medium-size potato to the soup and simmer for about 10 minutes to absorb the salt, then remove the potato.
Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona
4 green corn tamales, prepared and heated in corn husks
24 (16- 20-size) jumbo raw shrimp, peeled and deveined
with tails left on
4 ounces unsalted butter, softened
4 fresh garlic cloves, minced
2 tablespoons parsley, minced
1/2 cup corn, roasted
1/2 cup pico de gallo
Salt and pepper to taste
4 cups cooked rice
Heat butter in a saut� pan. Add shrimp; saut� a few minutes. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink. Add salt and pepper to taste. Place heated tamales and cooked rice on a plate. Open tamales; fold back husks, decoratively tucking the ends under the top. Divide shrimp mixture evenly over the tamales. Serve hot.
Peggy writes~
I have a Jade that has spider mites. Is infecting other plants. Have
tried spraying with a soap solution, wiping them off with alcohol and
Bonide Systemic Granules. Nothing is working! Please help!
A. Chemical control of spider mites generally involves pesticides that are specifically developed for spider mite control (miticides or acaricides). Few insecticides are effective for spider mites and many even exasperate problems. Furthermore, strains of spider mites resistant to pesticides frequently develop, making control difficult. Because most miticides do not affect eggs, a repeat application at an approximately 10-to 14-day interval is usually needed for control. Table 1 includes a summary of pesticides that may be useful for managing spider mites. Control on house plants can be particularly frustrating. There generally are no biological controls and few effective chemical controls (primarily soaps and horticultural oils). When attempting control, treat all susceptible house plants at the same time. Trim, bag and remove heavily infested leaves and discard severely infested plants. Periodically hose small plants in the sink or shower. Wipe leaves of larger plants with a soft, damp cloth. Reapply these treatments at one-to two-week intervals as long as populations persist. Here is a fine chart of controls:
http://www.ext.colostate.edu/pubs/insect/05507.html
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Aron writes~
I got a Hibiscus tree that was brought back as a gift to me from Hawaii
last year. It was packed and sealed in a plastic bag. When I got it,
it was just a three inch trunk with roots and wax on the top. I planted
it and scraped the wax off the top. Almost immediately it sprouted a
small branch on the side. Since then the trunk hasn't grown a bit and
the little branch has sprouted leaves and is probably ten times taller
than the trunk. How do I get the trunk growing?
A. It seems that the trunk may have died in transport or shortly
after planting. Train the new branch to become the new trunk. It can
grow upright and become strong enough to handle the entire new tree
growth. Since the old trunk has not sprouted after such a long time,
it is useless to expect it to finally grow. Be happy that you have some
healthy growth. It may need to be turned into a thick bush with pruning
instead of a single-trunk tree. See what develops through the season,
then make a decision.
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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.
My spices are not as good after they have been in the cupboard for a while. They seem to loose their flavor and are not as strong. Can I freeze them and keep them fresh?
You�re right; spices do tend to lose their potency in the cupboard. Freezing spices is unpredictable and does alter the flavor of most spices. Some actually become stronger tasting after being frozen.
If you have lots of a spice you can try freezing it. A better answer is to buy only what you need and keep it in a tightly covered container.
This week���s question was answered by Dennis Weaver at The Prepared Pantry.
2 large onions, sliced
1 (4 pound) pork roast
6 whole cloves
2 cups water
1 (16 ounce) bottle your favorite barbecue sauce
1 large onion, chopped
Place half of the sliced onions on the bottom of the crockpot. Place meat on top along with cloves and the remaining sliced onions. Add water, cover and cook 8-12 hours or overnight on LOW.
Remove meat from crockpot. Drain liquid from crockpot and discard. Remove bone and fat from meat; shred meat; return to crockpot. Add chopped onion and barbecue sauce. Cover and cook another 1-3 hours on HIGH or 4-8 hours on LOW, stirring 3 or 4 times. Serve from crockpot on large toasted buns.
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16 ounces tomato sauce
1 pound ground beef, browned and drained
1 medium onion, saut�ed
1 1/2 teaspoons garlic powder
1 teaspoon crushed oregano
1 dash pepper
1/2 teaspoon crushed red pepper flakes
1 small head cabbage, thinly sliced
1 1/2 cups cottage cheese
1 egg, beaten
Shredded mozzarella cheese
Combine tomato sauce, browned beef, onion, garlic powder, oregano, pepper, and red pepper flakes in saucepan. Simmer 15 minutes.
Ladle some of the meat sauce into bottom of crockpot.
Combine the cottage cheese and egg.
Layer in the following order, repeat layers until all is used up (ending with mozzarella cheese) sliced cabbage - meat sauce - cottage cheese - mozzarella.
Cover; cook on HIGH for 4 to 6 hours.
Cook's Tip!
To reduce the fat content of canned broth, store it in the refrigerator so the fat will congeal and be easy to remove from the surface before using.
8 eggs
1 cup milk
1/2 teaspoon seasoned salt
1 (3 ounce) package thinly sliced corned beef
1 cup shredded Cheddar or mozzarella cheese (about 4 ounces)
1 tablespoon instant minced onion
Heat oven to 325 degrees F. Grease an 11 x 7-inch or 8-inch square baking dish.
Beat eggs, milk and seasoned salt. Tear corned beef into small pieces into egg mixture. Stir in cheese and onion. Pour into prepared baking dish. Bake uncovered for 40 to 45 minutes or until omelet is set and top is golden brown.
4 to 6 servings.
Broken Cookies
1 1/3 cups all-purpose flour
3/4 cup coarsely ground walnuts
1/2 scant cup granulated sugar
3/4 cup butter or margarine
1/2 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
Combine flour, walnuts and sugar. Cut in butter until mixture is crumbly. Quickly stir in vanilla extract and chocolate, being careful not to cream the mixture. Press mixture into a 9-inch round cake pan.
Bake at 350 degrees F for about 50 minutes. Cool.
Break into pieces and serve.
This is good served with vanilla ice cream and espresso coffee, if desired.
1 (4 pound) beef sirloin tip roast
2 tablespoons cracked pepper
3 tablespoons vegetable oil
2 2/3 cups cranberry cocktail
Cranberry Gravy
Score meat lightly in a crisscross pattern. Rub all sides, but not ends, with pepper. In Dutch oven or roasting pan, brown meat in oil over medium heat, about15 minutes.
Pour cranberry cocktail over meat. Cover; bake at 325 degrees F for 2 1/2 hours or until beef is tender. Place meat on warm platter to keep warm while preparing gravy.
Cranberry Gravy: Strain hot broth from meat; measure 3 cups and heat to boiling. In tightly covered jar, shake 3/4 cup cranberry cocktail and 1/3 cup all-purpose flour; stir into hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt.
Serve with hot rice.
6 whole chicken breasts, split
6 chicken legs and thighs
3 (16 ounce) cans fruit cocktail, liquid reserved
1 (6 ounce) bottle soy sauce
1 clove garlic, crushed
3 (10 ounce) jars sweet and sour sauce
Place chicken, skin side up, in shallow roasting pan. Pour syrup from fruit and soy sauce over chicken. Add garlic. Bake at 350 degrees F for about 1 hour, basting often.
Pour liquid from chicken into saucepan. Add sweet and sour sauce. Boil until sauce thickens and is reduced to about 3 1/2 cups. This will take about 40 minutes.
Pour sauce over chicken. Cover with aluminum foil and refrigerate overnight.
The next day, bake chicken, uncovered, basting frequently, for about 30 minutes. Add drained fruit and bake 30 minutes longer.
Serves 12.
1 (26 ounce) jar spaghetti sauce
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) box frozen chopped spinach,
thawed and squeezed dry
1 (8 ounce) bag shredded mozzarella
1/2 cup grated Parmesan cheese
Heat oven to 350 degrees F.
Coat a 13 x 9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.
Makes 6 servings.
24 Twinkies, cut into thirds
1 (14 ounce) can sweetened condensed milk
2 eggs, lightly beaten
1/2 teaspoon ground cinnamon
Pinch salt
1 cup milk chocolate morsels
Heat oven to 350 degrees F.
Place cut Twinkies in large mixing bowl.
In a small mixing bowl, blend together sweetened condensed milk, eggs, cinnamon and salt; blend well. Stir in chocolate morsels. Pour milk mixture over Twinkies, and stir gently to coat. Allow to stand 5 minutes.
Spray a 9 x 13-inch baking dish with nonstick spray coating. Spoon Twinkie mixture into pan. Bake 35 minutes or until golden brown and set.
Makes 18 servings.
Adapted from a recipe in Bon Appetit!
Makes 12 servings.
Begin this at least 12 hours before serving.
8 garlic cloves
1 jalapeno pepper, seeded
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon coarse-grain salt
1 tablespoon olive oil
1 (4 to 5 pound) roast (eye of round or rump)
Garnishes:
Fresh cilantro sprigs
Lime wedges
For serving:
Corn tortillas (optional)
Sour cream (optional)
Pico de gaIIo (optional)
Citrus onions (optional)
Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides.
Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours.
Unwrap roast; place in a 13 x 9-inch pan. Bake, covered, at 325 degrees F for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180 degrees F. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping.
Garnish, if desired.
Serve with corn tortillas, sour cream, pico de gallo and onions, if desired.
Calories (meat only) 231 (29% from fat); Fat 7.4g (sat 2.3g, mono 3.69, poly 0.3g); Protein 37.2g; Carb 2g; Fiber 0.4g; Chol 88mg; Iron 3mg; Sodium 551 mg; CaIc 19.4mg
2 cups all-purpose flour
1 tablespoon baking powder
1/3 cup shortening
1/2 cup cheddar cheese, shredded
1 tablespoon granulated sugar
1 tablespoon salt
1 tablespoon chili powder
1/2 cup sourdough starter
Heat oven to 400 degrees F. Lightly grease baking pan.
In a large bowl, mix together flour, sugar, baking powder and salt. Cut in shortening until mixture if fine crumbs. Add chili powder, cheese and sourdough starter. Mix until flour is moistened. Place mixture on a floured surface, knead lightly and pat to half-inch thick. Cut out biscuits using a 2 1/2-inch cutter. Bake 20-25 minutes.
Makes 12 biscuits.
I received this from Diana Furman, and thought it was worth sharing!
INSTALLING LOVE
Tech Support: Yes, ... how can I help you?
Customer: Well, after much consideration, I've decided to install Love. Can you guide me though the process?
Tech Support: Yes. I can help you. Are you ready to proceed?
Customer: Well, I'm not very technical, but I think I'm ready. What do I do first?
Tech Support: The first step is to open your Heart. Have you located your Heart?
Customer: Yes, but there are several other programs running now. Is it okay to install Love while they are running?
Tech Support: What programs are running?
Customer: Let's see, I have Past Hurt, Low Self-Esteem, Grudge and Resentment running right now.
Tech Support: No problem, Love will gradually erase Past Hurt from your current operating system. It may remain in your permanent memory but it will no longer disrupt other programs. Love will eventually override Low Self-Esteem with a module of its own called High Self-Esteem. However, you have to completely turn off Grudge and Resentment. Those programs prevent Love from being properly installed. Can you turn those off ?
Customer: I don't know how to turn them off. Can you tell me how?
Tech Support: With pleasure. Go to your start menu and invoke Forgiveness. Do this as many times as necessary until Grudge and Resentment have been completely erased.
Customer: Okay, done! Love has started installing itself. Is that normal?
Tech Support: Yes, but remember that you have only the base program. You need to begin connecting to other Hearts in order to get the upgrades.
Customer: Oops! I have an error message already. It says, "Error - Program not run on external components." What should I do?
Tech Support: Don't worry. It means that the Love program is set up to run on Internal Hearts, but has not yet been run on your Heart. In non-technical terms, it simply means you have to Love yourself before you can Love others.
Customer: So, what should I do?
Tech Support: Pull down Self-Acceptance; then click on the following files: Forgive-Self; Realize Your Worth; and Acknowledge your Limitations.
Customer : Okay, done.
Tech Support: Now, copy them to the "My Heart" directory. The system will overwrite any conflicting files and begin patching faulty programming. Also, you need to delete Verbose Self-Criticism from all directories and empty your Recycle Bin to make sure it is completely gone and never comes back.
Customer: Got it. Hey! My heart is filling up with new files. Smile is playing on my monitor and Peace and Contentment are copying themselves all over My Heart. Is this normal?
Tech Support: Sometimes. For others it takes awhile, but eventually everything gets it at the proper time. So Love is installed and running. One more thing before we hang up. Love is Freeware. Be! sure to give it and its various modules to everyone you meet. They will in turn share it with others and return some cool modules back to you.
Customer: Thank you, God.
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239