Recipe Requests
Shared Recipes, Crafts
and Hints
Buca di Beppo Chicken Saltimbocca (azlinda)
Quick Easy Wine Cake (Nancy Carol Elder)
Truffle Cake (Sassy)
Pasta Rings in Spicy Cucumber Raita (cuteascountry Shortcake)
Bullseye BBQ Sauce (Lisa Trudeau)
Bisquick - Fat Free (cookin' queen)
Bisquick Biscuit Baking Mix (cookin' queen)
Low Sodium Biscuit Baking Mix (danzer2)
Maid Rites (Lisa Trudeau)
Tuna Casserole with Cashews (Treva)
Cowboy Skillet Casserole (Treva)
Onion and Sausage Pizza (Treva)
Maple-Apple Country Ribs with Yams (David Roberts)
Recipe of the Week
Make Your Own Play Dough
Restaurant Recipes
Sakonnet Fish Company Restaurant Seafood Lasagna
Cracker Barrel Old Country Store Corn Bread Dressing
Gardening with Gary
Bird of Paradise
Creeping Charlie
Question of the Week
Crockpot Recipe
Cabbage Taco Soup
Other Recipes
Mock Mashed Potatoes
Apple Pull-Apart Bread
Roasted Asparagus with Feta
Pina Colada Shrimp and Rice
Bits o' Brickle Blonde Brownies
Praline Kahlua Brie
Baked Lemony Pork Chops
Faccia de Vecchia (Old Woman's Face)
Cinnamon Roll Cookies
Strawberry-Rhubarb Custard Coffee Cake (cake mix)
Love your website. I was wondering if anyone knew what to do when you boil eggs (to devil) and cannot get them to peel without tearing up. Any suggestions would be appreciated. ~ Brenda
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I am looking for a high altitude (7000 ft.) recipe for Kransekake (A Danish Wedding Cake). ~ Karen
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Does anyone have the recipe for Macayo's smooth hot sauce? ~ Dale
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We had a wonderful Mushroom Strudel at the Sage Grill in Park City, UT, 2 years ago. Does anyone know the recipe? ~ Rick Flynn
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I am looking for a recipe for squash casserole that I have had at Bomba's Restaurant in Jacksonville, FL. It is just a little sweet. It is yellow squash, onions, and some kind of white cheese, very creamy. The restaurant's name has changed to Michelle's Southern Home Cooking Restaurant and Catering. Thanks. ~ Gayle
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Does anyone have the recipe for Chicken Cacciatore served at The Italian Inn (now closed) in Tulsa, Oklahoma? Thanks. ~ Shirley
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I am looking for a recipe that was printed in the Kansas City Star around Halloween last year. It was for a cake using Bit O'Honey bars. The article was about using up left over Halloween candy. If anyone has this and would share it I would greatly appreciate it. I cut it out, but moved out of state and can't find it since the move. Thank you in advance! ~ Elaine Fisher
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I wanted to make the New Orleans Chicken Gumbo, but I do not have a crockpot. I had never heard of it before; don't know if it is sold in Europe. I have a pressure cooker, and a R�mer Topf, that is a porous clay pot ; could I use one of these instead of the crockpot, and what is the cooking time? ~ Brigitte from Holland
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I'm trying to find out about the icing for wedding cakes. The one that is smooth and you lay it on the cake. What is the name for this icing, and how do you make it? Thank you. ~ Sherry
Shared Recipes, Crafts and Hints
Danzer2 submitted a recipe for Bullseye Barbecue Sauce, but unfortunately it was from Top Secret Recipes, and no one is allowed to reprint their recipes. If anyone would like it, email me with "Bullseye" in the subject line.
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For the lady who was decorating champagne bottles with tulle, I found these instructions. They are specifically for Valentine's Day, but color changes should not be a problem. Hope this is what you are looking for. ~ azlinda
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Source: Chef Vittorio Renda, Buca di Beppo
The name "saltimbocca" means "jump into the mouth" - because a dish this delicious (pounded with Prosciutto and massaged with sage) gets eaten so quickly that it seems to leap from the plate right into mouth.
4 (5 ounce) chicken breasts
4 thin slices Prosciutto ham
1 tablespoon fresh sage
3 ounces olive oil
1 ounce all-purpose flour
5 ounces artichoke hearts, quartered
1/2 ounce capers
4 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tablespoon butter
1 tablespoon salt
Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with Prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
Serves 4.
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Shared with recipegoldmine.com by Nancy Carol Elder
1 (18.25 ounce) box yellow cake mix
1 (4 1/2 ounce) box vanilla instant pudding mix
4 eggs
3/4 cup oil
3/4 cup California sherry
1 teaspoon nutmeg
Combine all ingredients. Mix with electric mixer about 5 minutes at medium speed. Pour batter into greased angel food cake pan or Bundt pan. Bake in a 350 degree F oven about 45 minutes or until done. Cool in pan about 5 minutes before turning out on rack. Sprinkle with powdered sugar.
Flavor can be varied by using dry, medium or cream sherry.
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Shared with recipegoldmine.com by Sassy
This flourless cake is very dense, rich and deeply chocolately.
3 cups (18 ounces) semisweet chocolate chips
2 sticks (1 cup) unsalted butter
6 large eggs, at room temperature
Heat oven to 425 degrees F. Coat an 8 x 3-inch pan with nonstick spray. Line bottom of pan With wax paper; spray paper. Have a large roasting pan ready.
Melt chips and butter together; stir until well blended.
Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled and soft peaks form. Fold in chocolate mixture until blended. Pour into cake pan. Place large pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 minutes. The cake will look soft but sets when cold. Cool cake in pan on wire rack. Cover and refrigerate four hours or until firm.
Invert on serving plate; shake down sharply to release cake. Peel off wax paper.
Top with whipped cream. Bring to room temperature for 20 minutes; before serving.
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Hi Linda,
First of all, thank you for the great job you do on your website and in writing the Recipe Goldmine Newsletter!
In response to Cec, on April 24, 2005
Is this possibly the recipe requested which she knows as Spring Salad?
Best regards, cuteascountry_Shortcake
This recipe was found at:
http://www-2.cs.cmu.edu/~mjw/recipes/pasta/pasta-salad-coll.html#13
Source: "Cold Pasta" by James McNair.
Serves 10-12 as side dish)
2 medium-size cucumbers, peeled, seeded, and coarsely grated
2 tablespoons minced or grated yellow or white onion
2 cups plain yogurt (use the low-fat; the non-fat is chalky tasting)
1 clove garlic, minced or pressed
2 green onions, chopped
1 small tomato, finely chopped
2 tablespoons freshly squeezed lemon or lime juice
2 tablespoons finely minced fresh mint or parsley
2 teaspoons ground cumin
1 pound anellini or other small pasta rings
Fresh ground black pepper
Salt
Fresh mint or parley sprigs (garnish)
Cucumber slices (garnish)
Combine grated cucumber and onion in a small non-metallic bowl. Sprinkle with salt and let stand for 10 minutes. Drain and squeeze dry.
Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon or lime juice, minced mint or parsley, cumin. Salt and pepper to taste and mix thoroughly.
Chill as long as overnight.
Cook pasta in 4 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and cool to room temperature, stirring occasionally to keep pasta from sticking together.
Combine pasta with yogurt mixture. Garnish with mint or parsley sprigs and cucumber slices.
Note from MJK: In addition to being very good, this cold side dish is "heart-healthy." Excellent served with spicy meats.
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For Cheryl from Lisa Trudeau
1/2 cup minced onions
1 (8 ounce) can tomato sauce
1 cup water
1 1/4 cups ketchup
2 teaspoons brown sugar
2 teaspoons prepared yellow mustard
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
Combine ingredients, cover and simmer for 30 minutes.
Source: http://www.cdkitchen.com/recipes/recs/291/Bullseye_BBQ_Sauce 52343.shtml
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from cookin' queen
Source: recipegoldmine.com
1 1/8 cups flour
1 1/2 tablespoons baking powder
2 1/4 tablespoons dry milk powder
1/2 teaspoon salt
3 1/2 tablespoons applesauce
Mix everything together well and refrigerate.
Use as you would regular Bisquick in any recipes.
Also, here is a recipe for Bisquick Biscuit Baking Mix with oodles of recipes to go along with it.
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From danzer2
Here's one that is salt-free from Low Sodium Cooking
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from logue
This can be used in any recipe that calls for Bisquick or similar baking mix. I usually make it with 2 cups whole wheat flour, but you can use all white flour. I usually use butter flavored Crisco, but any shortening that doesn't require refrigeration will do. If you use regular margarine or butter, it will need to be refrigerated. Nutritional information is based on 1/2 cup mix, which may be more than serving would contain.
6 cups flour
3 tablespoons sodium free baking powder
1 1/4 cups butter flavored Crisco shortening
Stir flour and baking powder together.
Cut in shortening with pastry blender until mixture resembles coarse crumbs. Store in a container with tight fitting lid.
Yields: 12 servings
per serving: 411 Calories; 7 g Protein; 22 g Total Fat; 5 g Saturated Fat; 6 g Polyunsaturated Fat; 10 g Monounsaturated Fat; 47 g Carbohydrates; 3.3 g Fiber; 4 mg Sodium; 378 mg Potassium; 0 mg Cholesterol
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For Betty: I found a whole list of Maid-Rite recipes, so I don't know which is more like the original. ~ Lisa Trudeau
1 pounds ground beef
1 teaspoon ground pepper
1 teaspoon sugar
2 teaspoons prepared mustard
6 ounces beer (optional)
Salt (to taste)
Combine ground beef, pepper, sugar, mustard, salt in the top of a double-boiler and add beer. Cover top and heat for one-half hour, stirring occasionally. The longer it cooks, the more the flavors blend together. Toward the end, uncover to allow some of the liquid to boil off.
Use a slotted serving spoon to serve on hamburger buns with mustard, dill pickles and chopped onion. Serves 6.
Notes: Use prepared yellow salad mustard, such as that for hamburgers or hot dogs. Do not use dry powdered mustard, or a Dijon or Poupon style mustard. Use a good quality, low fat ground beef. Water may be substituted for beer.
10 pounds ground beef
1 cup dehydrated onion
2 tablespoons salt
1/2 tablespoon pepper
1/4 cup Adolph�s meat tenderizer
1/2 cup beef bouillon granules
4 cans Swanson�s chicken broth
Steam ground beef with 1/2 gallon water. When beef is cooked, drain water and add 4 cans of Swanson�s chicken broth. Cook, with the rest of the ingredients, until liquid reduces. Serve on hamburger buns with fresh chopped onions and mustard.
Source: Employee
1 pound ground beef
2 tablespoons vinegar (not white)
1 tablespoon instant minced onion
1 teaspoon salt
11/2 cups Swanson�s chicken broth, boiling
2 tablespoons prepared ketchup
2 tablespoons prepared mustard
8 hamburger buns
Brown meat lightly; drain fat. Add vinegar, onion, salt, ketchup and mustard. Stir well. Add boiling broth. Cover and simmer until meat is tender and liquid is absorbed. Serve on hamburger buns with fresh chopped onions and mustard only.
Yield: 8 sandwiches.
Source: Missouri newspaper
1 pound ground beef
2 cups hot water
1/2 cup chopped onion, dehydrated or fresh
2 tablespoons granulated chicken bouillon
8 large hamburger buns
Ketchup, mustard, sliced dill pickles, or raw onion to taste
Brown and crumble ground beef in skillet. Dissolve the bouillon granules in 2 cups hot water. Add dehydrated or fresh chopped onion and bouillon mixture to the browned beef. Simmer beef mixture until just enough juice is left to moisten the inside of the buns.
Fill each hamburger bun with spoonfuls of beef mixture. Serve with ketchup, mustard, sliced dill pickles or raw onion to taste.
Yield: 8 servings
1 1/2 pounds ground beef
1 small onion, finely chopped
1 can chicken broth
Finely crumble beef and cook with onion until onion begins to turn clear and meat begins to brown. Drain. Add 1 can chicken broth and cook, uncovered, over low to medium low heat until most of the liquid evaporates. Stir every now and then. This takes about 40 to 45 minutes. Do not let this mixture get dry, the flavorful juice is necessary.
Serve on fresh hamburger buns, offer dill slices, mustard, ketchup and chopped onions.
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Shared with recipegoldmine.com by Treva
3/4 cup elbow macaroni
1 cup sour cream
1/4 teaspoon ground oregano
2 (7 ounce) cans tuna, drained and flaked
1/4 cup sliced black olives
1/4 cup chopped green bell pepper
1/2 cup unsalted cashews
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 cup shredded sharp Cheddar cheese
Cook macaroni according to package instructions; drain and rinse.
In a large bowl, combine macaroni, sour cream, ground oregano, tuna, sliced olives, bell pepper, cashews, seasoned salt and pepper; mix well. Transfer to a shallow 1 1/2- to 2-quart baking dish. Sprinkle with shredded cheese. Bake at 350 degrees F for 25 minutes.
Serves 4 to 6.
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Shared with recipegoldmine.com by Treva
Zesty meat, beans, and peppers topped with sweet corn bread. A great, fast, family pleaser or potluck dish. Depending on the crowd you're trying to please, you may want to jazz it up: Bulk up the meat mixture with extra veggies, add Cheddar cheese, jalapeno peppers, or chili powder to the cornbread.
1 pound ground beef
1/2 onion, chopped
2 red bell peppers, cut into 2-inch pieces
1 (15 ounce) can baked beans
1 tablespoon dry fajita seasoning
1 (8.5 ounce) package corn bread mix
1 egg
1/3 cup milk
Heat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer on the bottom of the skillet.
Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
Place the whole skillet in the oven, and bake for 20 minutes, or until a wooden pick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.
Makes: 6 servings
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Shared with recipegoldmine.com by Treva
1 pound sweet Italian sausage
5 tablespoons olive oil, divided
2 large onions, sliced
1 clove garlic, pressed
1 (8 ounce) can tomato sauce
Salt and pepper to taste
Crushed red pepper to taste
1/4 cup sliced stuffed green olives
1 (1 pound) loaf French bread, sliced horizontally
6 ounces mozzarella cheese, shredded
Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside.
In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
Combine sausage and onion mixture, add chopped olives.
Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.
Makes: 7 servings
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Shared with recipegoldmine.com by David Roberts
Approximately 5 servings
2 1/2 pounds boneless country ribs
1 large yam
1 medium onion
1 apple
1/4 cup apple butter
1/4 cup real maple syrup
2 tablespoons Liquid Smoke
2 cloves garlic
Salt
Pepper
Sauce:
1/4 cup flour
Cold water to dissolve flour
Peel and cut yam into half inch cubes. Place in bottom of slow cooker. Peel, core, and cut apple into eight pieces. Place with yam cubes. sprinkle ribs with salt and pepper and place in cooker on top of ribs and apple pieces.
Slice onion and place slices over meat. Combine apple butter, maple syrup, garlic, and liquid smoke. Pour over onions and meat. Cook on LOW for 8 to 10 hours.
When done cooking, remove meat and place on serving dish. Remove vegetables and place in serving bowl. Use slotted spoon to remove vegetables from the juices at the bottom. Pour the juice into a sauce pan. Mix flour in a cup with enough cold water to dissolve it. Heat the sauce over medium heat and stir in the flour/water mixture bit by bit until the sauce thickens. Cook for a few minutes, stirring constantly, and serve with the meat and vegetables.
My family loved this recipe, even though we have several kids that won't usually touch vegetables and one that doesn't usually like meat much. The apple butter we used was homemade, but store-bought should work.
Make Your Own Play Dough
When we were children growing up in a farming community, our parents
were pretty self-sufficient. I don�t know whether children�s commercial
play dough was available but we never saw any.
The following recipe is a big batch recipe. It is intended to be enough for a party or group of kids and makes about ten cups of play dough�the equivalent of twelve commercial Play Doh containers. If you want a smaller batch, divide the recipe in half. If you are having a really big party and want more play dough, make two batches--this recipe is about all that can be made in a stand-type mixer at one time. You can also make this play dough by hand.
If you want multiple colors, divide the dough and knead in the food coloring after the dough is made. If one color is sufficient, add the food coloring with the water and save the step of kneading in the coloring.
7-8 cups all-purpose or bread flour
3 cups salt
3 tablespoons cream of tartar
1/4 cup vegetable oil
4 cups hot water
Food coloring
Mix seven cups of flour together with the salt and cream of tartar in the bowl of your stand-type mixer. Add the oil and water and knead with a dough hook in your electric stand-type mixer for five to six minutes. (If you are kneading by hand, knead for eight to ten minutes.) Add more flour to get a soft, workable dough.
Store the dough in a sealed container to keep it from becoming dry. If it becomes too dry, place it back in the mixer bowl and knead in a dribble of water.
Recipe courtesy of The Prepared Pantry.
Cook's Tip!
Choose ears of corn that feel heavy for their size. The stem end should look freshly broken or cut and feel slightly damp. The silk tassel should be moist and golden where it emerges from the husk an dry and brown at the ends. Fresh corn is best cooked on the same day it is picked.
Source: Sakonnet Fish Company Restaurant, Rhode Island
1 pound sea scallops, approximately 20-30
1 pound shrimp pieces
1/2 pound chopped lobster meat
3 tablespoons butter
1 cup white wine
4 cups heavy cream
1/2 cup sherry
1 pound ricotta cheese
1 (6 ounce) can tomato paste
6 eggs
2 boxes dry lasagna sheets
1 pound mozzarella cheese, grated
Non-stick cooking spray
In a medium size pot, saute the scallops, shrimp pieces, lobster meat and butter over medium heat, until the seafood is blanched or partially cooked. Add the white wine, cream, and sherry. Simmer for 2-3 minutes. Reserve 2 cups of this seafood base sauce to pour over the casserole before baking. Set aside the rest.
In a mixing bowl, combine the ricotta cheese, eggs and tomato paste.
Fold the cheese mixture into the seafood mixture left in the pot.
Spray an 8 x 12-inch casserole pan with nonstick cooking spray.
Layer the lasagna into the pan beginning with lasagna sheets, then ladle the seafood mixture over the lasagna and continue until you have completed 6 layers.
Top the lasagna casserole with the reserved seafood base. Sprinkle with mozzarella cheese.
Bake uncovered at 250 degree F oven for 2 hours.
Serves 8.
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Source: Cracker Barrel Old Country Store
2/3 cup chopped onion
2 cups chopped celery
2 quarts (8 cups) day-old grated corn bread
1 quart (4 cups) day-old grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
1 stick butter, melted
1 quart plus 1 (14 ounce) can chicken broth
Heat oven to 400 degrees F.
Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter.
Divide mixture evenly into two 8-inch pans sprayed with nonstick spray. Bake uncovered for 1 hour or until lightly brown on the top.
Makes 16 servings.
Lou writes~
I have a Bird of Paradise plant whose leaves are curling and turning
brown. It also looks like there has been a bug of some kind. I have
sprayed it with a safe bug killer, but wonder what else I should do
to make it healthy again. I feed it very ripe bananas like I was advised
to do by the lady that gave me the plant. I live in central Florida
and have it on the Northeast side of the house. It did have 5 blooms
last year. Please advise me as to what I should do about the leaves.
A. It would help to know the climate in which you are growing it.
Is the humidity very high? Curling and browning foliage points to drying
out, either in the root area or in the air surrounding the leaves. Having
problems with browning and curling leaves on Bird of Paradise and other
tropical plants may be avoided by misting the foliage numerous times
per day (especially early morning before direct sunlight and early evening).
This will cut down on the amount of moisture the leaves lose and keep
them happier. Water twice each week depending on weather and amount
of wind and fertilize monthly with a balanced plant food.
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Fran writes~
Help. How do I get rid of Creeping Charlie? I can't hand pull it as
I have too much of it.
A. Creeping charlie (sometimes spelled "creeping charley"), or ground ivy (Glechoma hederacea) is an aromatic, perennial evergreen creeper of the mint family that thrives particularly in moist shady areas, although it will also take some sun. It is widely encountered in most regions of the U.S. except for the Rocky Mountain states. Part of the reason for the spread of this ground ivy is its rhizomatous method of reproduction. Creeping charlie has a squarish stem that varies in length from 2" to 2'. The color of creeping charlie's leaves varies from dark green to purple. The funnel-shaped flowers of ground ivy have a bluish-purple color and the plant spreads to form a dense mat over the ground. But far from viewing creeping charlie as a wild groundcover, landscapers usually consider it a lawn weed and try to get rid of it. Landscapers spray glyphosate-based herbicides (Roundup, for example) on creeping charlie to kill this invasive weed. The University of Minnesota Extension offers a home remedy for killing creeping charlie that involves using Borax to control creeping charlie but use very carefully. Boron, the active ingredient in Borax, is an essential nutrient, needed in minute quantities for healthy plant growth. Amounts even slightly over what is needed are toxic to plants. Borax can be used against creeping charlie because the weed is more sensitive to boron than grass is. Small amounts can kill creeping charlie without permanently harming the lawn. Grass may brown a bit, but it will grow out of it. The problem is that boron does not dissipate or break down like standard weed-killers. If it is applied repeatedly or at too strong a rate, you will end up with an area where you cannot grow anything until the boron leaches out which may take years. Treat lawn with borax once each spring for 2 years. Here is the formula: Dissolve 6 oz. Twenty Mule Team Borax in 4 oz. warm water, then dilute it in 2 1/2 gallons water. This should be sprayed evenly over 1,000 square feet of lawn, no more, no less.
From: University of Minnesota Extension Service
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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.
When my grandkids come over, we love to make sugar cookies. They roll them and reroll them and cut them into all kinds of shapes. They specially like to frost and decorate them. But lately, my sugar cookies don�t seem as tender as they used to be. Do you have any suggestions?
It sounds like you are reworking the dough too much. Just like when you knead bread, reworking cookie dough will develop the gluten in the flour so that you have a chewy cookie instead of a melt-in-your mouth tender cookie. Let me make three suggestions for you to consider:
Instead of rerolling the scraps, consider rolling the scraps into a log, refrigerating the log, and then slicing 1/4-inch thick slices from the log for refrigerator cookies. Instead of fancy shapes, they'll be round--but they'll be more tender.
If that doesn�t work for you, consider purchasing a low-protein pastry flour instead of using all-purpose flour. (You can compare protein contents by examining the nutrition labels.) The protein is what forms the gluten when the dough is worked and the less protein, the more tender the cookie.
Check out this week�s recipe for play dough; It makes a quality play dough and the kids can do some of their artistic work with the play dough instead of the cookie dough. If you want, you can even bake the play dough cookies�though the salt content will make them inedible.
Dennis Weaver at The Prepared Pantry.
The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here. ~ Linda
8 ounces extra lean ground turkey or beef
1 3/4 cup tomato sauce
1 1/2 cups hot water
1 tablespoon taco seasoning
2 teaspoons sugar
1 teaspoon dried parsley flakes
6 ounces red kidney beans rinsed and drained
4 cups shredded cabbage
1/2 cup chopped onion
In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat.
Spray a crockpot container with olive oil or flavored cooking spray.
In prepared container, combine tomato sauce, water, taco seasoning, Splenda, and parsley flakes. Add kidney beans, cabbage, and onion. Mix well to combine. Stir in browned meat.
Cover and cook on LOW for 6-8 hours. Mix well before serving.
Cook's Tip!
Select a cabbage that is heavy for its size. Green cabbage should have tightly closed leaves. Bruising speeds up vitamin C loss in cabbage. Store in the refrigerator, wrapped, to prevent vitamin A loss. It will keep 75% of its vitamin C for 6 months, but you will lose most of the vitamin A after two weeks.
Other Recipes
2 cups cauliflower, finely chopped
1 tablespoon sour cream, or more to taste
1 tablespoon butter
Salt and pepper to taste
Steam or microwave cauliflower until very soft. Put cauliflower in blender or food processor with butter and sour cream, blend. Add salt and pepper to taste. Serve hot.
Makes 2 servings.
Notes: Frozen cauliflower works very well. Grated cheese, minced chives and/or parsley are nice variations to add. Hand mix these in after blending the cauliflower.
Nutrition Info Servings Per Recipe: 2; Amount Per Serving Calories: 91 Total Fat: 7.5g Cholesterol: 19mg Sodium: 92mg Total Carbohydrates: 5.5g Dietary Fiber: 2.5g Protein: 2.3g
2 (1 pound 3 ounce) packages Pillsbury Grands
refrigerated biscuits
1 (21 ounce) can apple pie filling
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon confectioners sugar
1 tablespoon milk
Heat oven to 400 degrees F. Lightly grease a 10-inch tube pan.
In food processor, chop fruit filling by pulsing several times.
Flatten each biscuit into a 5 to 6-inch circle. Spoon about 2 tablespoons fruit filling onto each biscuit and seal edges to form a ball.
In a small bowl, combine sugar and cinnamon. Roll each biscuit ball in sugar mixture. Make 2 rings of biscuits in tube pan and sprinkle with remaining sugar mixture. Bake for 55 minutes, covering biscuits with foil after 20 minutes of baking time. Cool on wire rack 5 minutes; loosen biscuits from edge of pan and remove from pan.
In a small bowl, combine confectioners sugar and milk; blend well. Drizzle over warm biscuits. Serve.
2 1/2 pounds medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces feta cheese, crumbled (1/2 cup)
Put oven rack in lower third of oven and preheat oven to 500 degrees F.
Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.
1 pound large shrimp, cleaned
1 tablespoons olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups white rice, uncooked
1 cup coconut milk
1/4 cup coconut, toasted
1 green onion, sliced
Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
Source: Bits O' Brickle bag
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 (6 ounce) bag Bits O' Brickle (almond brickle chips from Heath)
Sift flour, baking powder and salt together.
Cream butter with both sugars. Add eggs and vanilla extract; beat until fluffy. Blend in dry ingredients. Stir in Bits 'O Brickle. Spread evenly in well-greased 9 x 12-inch baking pan. Bake at 350 degrees F for 30 minutes. When cooled, cut into bars.
Makes 3 dozen brownies
1 (13 to 15 ounce) brie cheese round (baby brie)
1/2 cup pecans, toasted and coarsely chopped
2 tablespoons Kahlua (coffee flavored liqueur)
2 tablespoons brown sugar
Remove packaging and then slice rind from top of cheese round and place on an oven or microwave-safe plate or dish.
Combine pecans, Kahlua, and brown sugar. Spread over the top of cheese. Bake at 350 degrees F for 3-5 minutes or just until soft or microwave on HIGH for 30-60 seconds, just until soft, but not melting.
Serve warm or at room temperature with gingersnaps and slices of red and green pears or apples.
4 boneless pork chops
Salt and pepper
Nutmeg
1/2 to 1 cup plain bread crumbs
1 lemon
Butter or margarine
Heat oven to 400 degrees F.
Spray cookie sheet with Pam. Salt and pepper chops. Sprinkle nutmeg on top. Pat bread crumbs over top of chops.
Slice four thin slices from the lemon and set aside. Squeeze the rest of the lemon over chops.
Dot with butter and place thin slice of lemon on each chop.
Bake 20 to 25 minutes depending on thickness of chops. Don't over-bake.
1 (16 ounce) box Pillsbury hot roll mix or your
favorite one-pound bread machine roll recipe
1 cup hot water
2 tablespoons butter or margarine
1 egg
1 pound raw Italian sausage (mild or hot), casing removed
1 large, sweet onion, chopped
5 ounces shredded Asiago cheese or any hard, sharp grating cheese
Black pepper
Heat oven to 350 degrees F.
If using roll mix, prepare as directed with water, butter and egg but skip over the dough rising step. Roll the dough into a large rectangle, about the size of a jellyroll pan. Dough will be quite thin, but be sure there are no holes.
Cover the rectangle with very small pieces of the sausage, flattening the pieces and dotting them all over the dough until you have used all of the meat. Sprinkle the raw onion and then the cheese over the sausage in an even layer. Sprinkle the top with black pepper to taste.
Starting along the long side of the rectangle, roll the dough, jellyroll style. As you roll, gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with.
Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray. Bake 20-25 minutes, or until golden brown and the sausage appears cooked.
Serves 12 to 14.
Nutrition values per serving: 269 calories, 14 g fat, 24 g carbohydrates, 1 g fiber, 11 g protein, 34 mg cholesterol, 487 mg sodium
1 1/2 cups granulated sugar
1 cup vegetable shortening, chilled
2 eggs
1 cup milk
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon vanilla extract
Filling:
3/4 cup brown sugar, mixed with cinnamon
1 tablespoon cinnamon
Heat oven to 400 degrees F.
Cream sugar and shortening. Add eggs and milk. Beat well. Add sifted dry ingredients. Mix well; chill for one hour.
Roll out on floured surface. Sprinkle with sugar/cinnamon. Roll as for a jellyroll. Slice and bake for about 8 to 10 minutes.
1 (18.25 ounce) box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 cups sliced fresh or frozen rhubarb (thawed and well drained) *
2 cups sliced strawberries
1 cup granulated sugar
2 cups heavy whipping cream
Heat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking pan with shortening, then dust lightly with flour.
Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Top with rhubarb and strawberries; sprinkle with sugar. Pour whipping cream over top of mixture.
Bake 1 hour to 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes on wire rack. Refrigerate 1 hour. Serve slightly warm or cool. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9 x 2-inch rectangle. Bake at 350 degrees F for 1 hour 5 minutes to 1 hour 20 minutes.
1 Serving: Calories 345 (Calories from Fat 160); Fat 18g (Saturated 8g); Cholesterol 75mg; Sodium 240mg; Carbohydrate 44g (Dietary Fiber 1g); Protein 3g. % Daily Value: Vitamin A 8%; Vitamin C 10%; Calcium 12%; Iron 14%
NOTE: If using thawed frozen rhubarb, drain it on paper towels and pat dry with more paper towels, so the custard layer doesn't get too runny.
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239