April 25, 2005
Recipe Requests
Shared Recipes, Crafts
and Hints
Pineapple Cake (Marissa)
Baked Apples (Chris in NM)
Tex-Mex Cornbread (Linda Gray)
Haystack Cookies (Dawn Lamarra)
Apple Blintz Pancakes (Cara)
Recipe of the Week
Classic Lemon Poppy Seed Bread
Restaurant Recipe
Tavern Restaurant Toasted Coconut Cream Pie
Gardening with Gary
Lemon and Mandarin Trees
Dogwood Trees
Question of the Week
Crockpot Recipe
New Orleans Chicken Gumbo
Other Recipes
Blue Lima Bean Bake
Grilled Steaks with Toasted Garlic Butter
Easy Potato Dumplings
Sombrero Pasta Salad
Cowboy Spuds
Skid Road Stroganoff
Raspberry Swirl
Hi....Is there a pattern per se, to measure and cut tulle to cover champagne bottles for centerpieces? I am guessing at it, but have a number to cover and wanted it make it as fast and easy as possible.
Love this website! I am new. Thanks for all that you do.
Merilee in St. Pete
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I once found a recipe from the restaurant, Bucca di Beppo for Chicken Saltimbocca. I don't see it there anymore. It had chicken, Prosciutto, artichokes and lemons. Does anyone remember this?
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Lynn Heald asked about a spaghetti sauce which called for port wine. I use red wine in all my red sauces. After browning the onions, garlic, ground beef and Italian sausage, I deglaze the pan with the wine. After the tomatoes, etc. are mixed in and simmered for at least an hour, I add another splash just before serving. Hope this will be helpful, Lynn! ~ Sue Mueller
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I am desperate to find the recipe for Bullseye Barbecue Sauce that was once on RecipeGoldmine and was later pulled. Does anyone have it? ~ Cheryl
Cheryl, I believe that recipe is under name brand recipes now as it was not a restaurant recipe.
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I love your website. Many MANY helpful ideas/recipes. I have a friend who is worried about her age spots on her face. Any suggestions for reducing/removing them? Thanks ~ Karen
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What do I use for grass stains on jeans? ~ Penny
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Hello Everyone, I Love this website. I'm looking for a recipe for what we call Spring Salad around here. It is made with ring pasta and shredded cucumbers in I'm guessing a mayo base. The deli's make it but won't share the recipe. I'm hoping some one can help. Thanks ~ Cec
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Regarding Vegetable Shortening in Australia
Copha is solidified coconut oil - it is commonly used in Australia to
make 'chocolate crackles', which are especially popular for children's
birthday parties. It is primarily used to make sweets and desserts when
one wants to make chocolate harden and set. It is a hard fat sold in
the refrigerated section of the supermarket. I really don't think it
can be successfully substituted for Crisco. It can also be used to roast
potatoes in the oven for a beautiful crispy skin. It is, however, coconut
oil so should be used in moderation. I have seen Bisquick Substitute
recipes that are fat free (on the Recipe Goldmine site) and I have also
seen at least one recipe using oil but I can't seem to find it right
now.
Cheers ~ Ann from Australia
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Hello!
I LOVE your newsletter - just received my very first one today....I am hoping to find a recipe comparable to Starbucks' Lowfat Apple Loaf (it doesn't need to be low fat...anything that even comes close to tasting like that moist, cinnamon-tinged slice of heaven will do). Can my fellow foodies help me out with this one? Many thanks! ~ Bakerchick51
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Someone asked about the chicken in Sing Lee's Oriental Casserole shared by Treva in the April 11 newsletter. Use cooked chicken!
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I would like the recipe for Houston's homemade Thousand Island Dressing. Can anyone help? ~ Cindy Burriss
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Love your web site. I am looking for a recipe for Maid Rites. Was a must to go to a Maid Rite Shop in the Midwest. Hope someone can help. Thanks ~ Betty
Betty, there are several recipes for Maid-Rites in the Classy Clones/Restaurant section at Recipe Goldmine. I was born in Muscatine, Iowa (where Maid-Rites originated) and have a lot of family there yet. I always look forward to going for a mess of Maid-Rites when I visit!
Shared Recipes, Crafts and Hints
Just had this cake at a Multicultural Fair at my son's school. It is easy to make and tastes wonderful!! Marissa
Pineapple Cake
1 (20 ounce) can crushed pineapple, undrained
2 cups all-purpose flour
2 cups granulated sugar
1 cup pecans or walnuts
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
Mix all together. Bake at 350 degrees F for 45 minutes. Cool before icing.
Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick (1/2 cup) margarine, softened
1 teaspoon vanilla extract
1 small box confectioners sugar
1/2 cup chopped pecans or walnuts
Mix all together, except nuts. Frost and sprinkle with nuts on top.
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Hi Linda, This is a great recipe for a light dessert. It tastes like an apple pie without the crust. Yummy! ~ Chris in NM
Baked Apples
4 cups peeled, cored and sliced apples - medium tart
1/2 cup water
1/2 cup granulated sugar
Topping:
1 cup brown sugar
1 cup all-purpose flour
5 tablespoons melted butter
Cinnamon to taste
Core, peel and slice apples and place in an 8 x 12 x 2-inch baking pan.
In the meanwhile, melt butter. Mix in the brown sugar, flour and cinnamon in the melted butter. Dissolve the white sugar in the water. Pour sugar water over the apple slices. Add the streusel topping, covering all the apples completely. Bake in preheated 375 degree F oven for 40 minutes, or until browned and bubbly.
My ex-mother-in-law gave this recipe to me many years ago. I had to follow her around and measure each ingredient she used so I could make mine similar to hers. It was the most requested dessert in the fall for the family.
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Tex-Mex Cornbread
Shared with recipegoldmine.com by Linda Gray
Super easy and delicious!
1 package yellow cornbread mix
1 package jalapeno cornbread mix
1 egg
2/3 cup milk
One large can creamed corn
Heat oven to 375 degrees F. Mix all ingredients and pour into a 10-inch cast iron skillet sprayed with vegetable spray.
Bake for 40 minutes.
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Hi Linda! I have a very yummy and healthy cookie recipe! They are called "haystack" cookies.
Haystack Cookies
Shared with recipegoldmine.com by Dawn Lamarra
1 cup Fiber One cereal
1/4 cup reduced fat peanut butter
1 Hershey's chocolate bar
Heat chocolate on stove or in the microwave ( about 20 or 25 seconds) until melted. Stir in peanut butter. Add cereal. Make eight mounds on a cookie sheet. Put in the fridge until firm.
They taste just like a Reese's peanut butter cup and they are only 1 WW point!
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Apple Blintz Pancakes
Shared with recipegoldmine.com by Cara
1 cup pancake mix
1 egg
1/4 cup cottage cheese
1 cup whole milk
1 tablespoon vegetable oil
3/4 cup sour cream
1 cup applesauce
2 teaspoons ground cinnamon (if desired)
Place the pancake mix in a large bowl.
In another bowl, whisk together the egg, cottage cheese, milk, oil, and 1/4 cup of the sour cream. Stir the wet ingredients into the pancake mix and whisk just to combine. Let the batter rest according to the pancake mix label directions.
Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Before serving, spoon 1 tablespoon of the applesauce onto one half of each pancake; fold in half and top with some of the remaining sour cream. Sprinkle with cinnamon. If desired.
Makes 10 to 12 pancakes.
Classic Lemon Poppy Seed Bread
Use this great recipe to make Classic Lemon Poppy Seed Bread.
No wonder this has long been a favorite . . . the sweet-sour flavor of lemon and the crunchy taste of poppy seeds all drizzled with a lemony syrup.
2 1/4 cups pastry flour (all-purpose flour
may be substituted)
2/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3 tablespoons poppy seeds
1 large egg
1/4 cup cooking oil
1 1/4 cups cold water
2 tablespoons lemon juice
Zest from one lemon
For the syrup:
1/4 cup granulated sugar
3 tablespoons lemon juice
Bakers� note: The more sugar in the quick bread recipe, the browner the crust. If you substitute milk for the water, the lactose�which is a sugar�will cause a little more browning.
Heat the oven to 350 degrees F.
1. In a large bowl, mix the dry ingredients together
2. In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, water, and lemon juice.
3. Add the liquid mixture to the dry mixture. With a spatula, mix the two together until moistened. Do not over mix�over mixing will develop the gluten in the flour and make for a tougher bread.
4. Scrape the batter into a well-greased 8- x 4-inch loaf pan. Spread the batter evenly in the pan.
5. Bake for 55 minutes or until done. Test for doneness by inserting a wooden pick into a crack in the center of the loaf. The wooden pick will come out clean when done.
6. While the bread is baking, mix the granulated sugar and the three tablespoons of lemon juice in a cup. Heat the syrup in the microwave until warm. Stir the syrup until the sugar is dissolved.
7. Use a skewer or a kitchen instrument about 3/16-inches in diameter to poke holes in the top of the loaf to the bottom of the loaf. Place the holes about one inch apart. Pour the syrup over the top of the loaf while it is still hot and in the pan. Let the loaf rest for 20 minutes and then remove it from the pan to cool on a wire rack.
Quick breads are best if stored overnight in a cool place. The flavor of the fruit is developed and dispersed by storage and the bread tends to be moister.
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!
Freshly grated nutmeg has more full-bodied flavor and aroma than its ground counterpart. Whole nutmeg is sold in most supermarkets. Look for nutmeg graters in cookware or gourmet stores.
Tavern Restaurant Toasted Coconut Cream Pie
Source: Star-Ledger - Tavern Restaurant, Newark, New Jersey
8 servings
1 envelope gelatine
1/3 cup cold milk
3 eggs, separated
1/2 cup granulated sugar
2/3 cup milk
Pinch of salt
1/2 pint whipping cream
2 teaspoons vanilla extract
1 (10-inch) pie shell, baked and cooled
1 can coconut, toasted
Dissolve gelatin in 1/3 cup cold milk. Let stand.
Separate eggs; to yolks, add 1/2 cup sugar and beat together.
Scald 2/3 cup milk; add egg and sugar mixture to milk. Cook until slightly thickened. Remove from stove and add gelatin. Put in refrigerator until set (about 1/2 hour).
Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla extract. Fold into mixture.
Fill the pie shell. Toast the coconut until golden; sprinkle on pie. Refrigerate for a few hours.
Daniel writes~
I've got a Meyer lemon tree and a Mandarin tree in the backyard. Both
are in fantastic condition (Melbourne, Australia). My problem is that
we are extending the house and will have to move the trees. What (if
any) is the best time to move the trees to a different location? And
also how can I best prepare the soil for the relocation?
A. Move the trees very carefully in the fall to midwinter after fruiting is over and temperatures drop. Citrus trees tolerate a wide variety of soils including clay. However, good drainage is essential, as citrus trees cannot survive standing water. Soil rich in humus is best. For heavy or poor soils, dig a large hole and fill back in, half with the best of the original soil and half with a good-quality amendment mix. Plant the root ball high to allow room to settle over time. (The upper roots can be slightly visible.) Straighten out any circling roots before planting. Cut off and remove any broken roots. Do not add fertilizer to the soil; however, apply some to the soil surface after planting. Be sure to tamp soil lightly and water plant thoroughly after planting to eliminate air pockets. Finally, stake the tree until well-established, tying the trunk lightly to a stake while leaving room for the trunk to expand. Green plant tie is a good choice for tying trees to stakes. The best time of day for this task is early morning. Try to keep the roots out of the sun as much as possible. Keep the roots moist and water well once transplanted. Pinch off fruit and blossoms for the first year or two after a new planting to encourage stronger root and branch development.
Lemon, (C. limonia) Meyer's: Fruit small. More cold resistant than other Lemons and very fruitful. Introduced from China by the late Frank N. Meyer.
Mandarin Orange, (C. nobilis deliciosa) - Varieties: Cleopatra. Valued as an ornamental. Used to some extent as an understock. Dancy. Fruit med. and juicy. The most important variety of the group, commonly known as Tangerine, originated in Florida where it is quite extensively grown. King. Fruit large and juicy. Satsuma. Fruit of excellent quality. Temple. Fruit large and juicy.
Calamondin. Fruit small, very acid. Used for acid drinks and for
high-grade marmalade. Very ornamental and hardy.
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Anthony writes~
I have several little dogwoods coming up around the bottom of the larger
dogwood trees. They are around 2-4" tall babies. I would like to know
the best way to go about transplanting them into containers without
putting them into too much shock. I live in East Texas if that matters.
Should I dip the tiny roots in a rooting hormone before putting in containers?
I was thinking about putting some in a controlled environment under
a grow light. Would that be too much light? Would I need to shade them?
I can grow tomatoes and hot peppers indoors but never tried dogwoods
or redbud trees.
A. Transplant while the tree is dormant. It should be small, generally
1" or less in diameter. Ideally, before transplanting, root-prune the
tree 1 year before moving it. To root-prune, insert a sharp spade in
the soil to cut the roots at the point 2-3" from where the tree will
later be dug. When digging up the tree, dig a root ball that is a minimum
of 12" in diameter for each inch caliper of tree measured 6" above the
ground. After root-pruning, do not disturb the tree for 1 year. This
will allow feeder roots to develop close to the tree, enabling the tree
to get a better start when it is moved. Do not use a rooting hormone.
Place burlap around the root ball to prevent the loss of any soil from
the ball. Pin the burlap so it fits snugly around the root ball. Maintaining
it after planting is essential for survival. Container and bareroot
trees should be staked if they are planted in a high-traffic or windy
area. Also, water and mulch dogwoods to promote a healthy tree. Check
for disease and insects throughout the year. Do not prune or fertilize
until the second year. Remove all support stakes and ties after the
first year. When planting dogwoods, be certain to provide good drainage.
The most favorable soil is moist, fertile loam, slightly acid to neutral
(pH 5.5 to 6). The addition of peat or leaf-mold improves nearly all
soils for the dogwood. A 3- to 4" layer of organic mulch, replenished
occasionally, is beneficial as it keeps soil moist near the surface
where the roots are most active, discourages weeds from growing, and
most of all, offers protection to the trunk from mowers and other equipment.
The optimum transplanting time is fall and winter. During the first
year, protect them from harsh sunlight or wind, with a light aerated
mesh-like draping. Do not attempt to grow under artificial light.
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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.
Question of the Week
Camping season is coming up and this year, I would like to try baking bread in my Dutch oven. Do you have any suggestions for doing so?
Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts.
You can always bake bread in a well-oiled Dutch oven but instead of baking directly on the floor of the Dutch oven, consider this method: Put the dough in a baking pan and the pan in the Dutch oven. It is important that you elevate the pan off the bottom of the Dutch oven using small stones so that it does not burn the bottom of the bread. Make sure that you have enough top clearance so that the rising bread does not reach the lid.
Don�t limit yourself to rectangular loaf pan; find a round metal cake or pie pan that just fits in your Dutch oven. On a round pan, you can make a round or oval free-standing hearth loaf or a nice batch or rolls, even sweet rolls or a dessert.
To get the right-sized loaves for a Dutch oven, consider bread machine mixes or recipes for single loaves. A bread machine mix will give you that single loaf or a smaller batch of rolls, just right for a Dutch oven.
You can find more information about baking bread in a Dutch oven on our site.
This week�s question was answered by Dennis Weaver at The Prepared Pantry.
New Orleans Chicken Gumbo
1 chicken breast, diced
2 tablespoons bacon fat
1 green bell pepper, diced
3 stalks celery, diced
1 quart (4 cups) chicken broth
2 cups canned tomatoes
Salt and white pepper
1/3 cup uncooked white rice
1 cup cooked sliced okra
3 tablespoons chopped parsley
In a large skillet saute diced chicken in bacon fat until pieces become firm, but not brown; remove chicken and place in crockpot.
Saute green pepper and celery until translucent, but not brown, and add to chicken in crockpot. Add broth or stock, tomatoes, salt and pepper. Cover crockpot; set to LOW and cook for 4 to 6 hours or until chicken is tender. Add rice and okra during last hour of cooking.
Serve gumbo garnished with parsley.
Serves 4 to 6.
Cook's Tip!
Potatoes can be cut up several hours before cooking. To prevent them from darkening, keep them submerged in water.
Other Recipes
Blue Lima Bean Bake
1 box frozen lima beans, cooked
1 cup crumbled blue cheese
1/4 cup consomm� or bean liquid
2 teaspoons melted butter
1/8 teaspoon paprika
2 tablespoons fine dry bread crumbs
Mix all together, reserving bread crumbs for topping. Top with bread crumbs. Bake in moderate oven until bubbly.
Grilled Steaks with Toasted Garlic Butter
4 (7- to 8-ounce) boneless beef top loin (strip)
steaks, cut 1 inch thick
Vegetable oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 recipe Toasted Garlic Butter (see recipe below)
2 tablespoons snipped fresh parsley
Trim fat from steaks. Lightly brush steaks on all sides with oil. Sprinkle salt and pepper evenly over steaks; rub in with your fingers.
Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. (Allow 11 to 15 minutes for medium-rare doneness (145 degrees F) or 14 to 18 minutes for medium doneness (160 degrees F.
To serve, drizzle steaks with Toasted Garlic Butter; sprinkle with snipped parsley.
Makes 4 servings.
Toasted Garlic Butter: In a small saucepan cook 4 large unpeeled cloves of garlic over medium-high heat for 5 to 7 minutes or until skins begin to brown, turning occasionally. Remove from heat; cool. When cloves are cool enough to handle, peel skin from cloves; discard skins. Return garlic to saucepan; add 1/2 cup butter. Cook over low heat until butter melts, mashing garlic with a fork. If desired, stir in 1/4 teaspoon anchovy paste or 1 teaspoon Worcestershire sauce. Serve warm.
Nutritional facts per serving: calories: 634, total fat: 43g, saturated fat: 22g, cholesterol: 216mg, sodium: 966mg, carbohydrate: 1g, fiber: 0g, protein: 57g, vitamin C: 6, calcium: 3, iron: 19%
Easy Potato Dumplings
1 cup instant Potato Buds
1 cup hot water
1/2 teaspoon salt
1 egg
1 cup all-purpose flour
Combine Potato Buds and hot water. Add remaining ingredients in order given. Mix well. Form into 2-inch fingers or balls with hands. Flour hands occasionally so dough doesn't stick. Cook in boiling salted water until they rise to top. Remove dumplings from water with slotted spoon and place in buttered casserole dish. Sprinkle with bread crumbs and keep layering melted butter, dumplings and crumbs. Cover with foil and bake at 325 degrees F for 5-10 minutes.
Sombrero Pasta Salad
16 ounces spiral shaped pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning mix
2 cups shredded Cheddar cheese
1 large green bell pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
5 1/2 ounces ripe olives, drained
16 ounces Catalina dressing
Cook pasta according to package directions.
Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning mix; simmer, uncovered, for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.
Cowboy Spuds
1 pound hamburger
1 small onion
1 can cream of chicken soup
1 package brown gravy mix
1 cup water
Brown hamburger and onion. Add soup, gravy mix and water and cook just until heated through. Serve over baked potatoes. Add additional toppings of butter, sour cream, bacon bits, diced green peppers, diced tomatoes, sliced green onions, grated cheese, etc.
Skid Road Stroganoff
8 ounces uncooked noodles (about 4 1/2 cups)
1 beef bouillon cube
1 garlic clove, minced
1/3 cup onion, chopped
2 tablespoons cooking oil
1 pound ground beef
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon paprika
2 (3-ounce) cans mushrooms, drained
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
Chopped parsley
Bring a pot of water to boil. Add the bouillon cube and noodles; cook and drain. Set noodles aside.
Brown the garlic, onion and crumbled beef in the oil. Add the flour, salt, paprika and mushrooms, stir, and let cook for 5 minutes.
Over medium-low heat, add the soup and simmer for 10 minutes. Add the sour cream (keeping the heat low so it won't curdle) and let it all heat through.
To serve, pile the noodles onto a platter, pile the stroganoff mix on top of the noodles, then sprinkle chopped parsley over.
Makes 4 servings.
Raspberry Swirl
2 cups Bisquick
3 tablespoons granulated sugar
1/4 cup firm margarine
16 ounces cream cheese, softened
1 cup confectioners sugar
1 cup chilled whipping cream
1 (10 ounce) package frozen raspberries, partially thawed
Heat oven to 375 degrees F.
Mix Bisquick, granulated sugar and margarine until crumbly. Press in ungreased 13 x 9-inch baking pan and bake until light brown (10 to 12 minutes). Cool completely.
Beat confectioners sugar and cream cheese until smooth.
Beat whipping cream in chilled bowl until stiff. Fold whipped cream into cream cheese mix.
Crush raspberries to a pulp in blender or electric mixer. Swirl 1/2 of raspberries through cream cheese mixture; spread over baked layer. Gently spread remaining raspberries over top. Cover and freeze until firm. Let stand at room temperature 15 minutes before cutting
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239