July 15, 2005
Recipe Requests
Shared Recipes, Crafts
and Hints
Green Jell-O
Dipping Chocolate
Cooking Software
School Lunch Rolls (Lisa Trudeau)
School Lunch Rolls (Alma)
Easy Rolls (Seifert)
Starbucks Chocolate Fudge Squares with Mocha Glaze (Karen Acosta)
Easy Tamale Loaf (Treva)
Baked Apricot Chicken (Sassy)
Recipe of the Week
100% Whole Wheat Bread
Crockpot Recipe
Chinese Crockpot Dinner
Forum Recipes
Frozen Coconut Caramel Pie (Marissa)
Hotsy Burgers (Mava Kubicek)
Gardening with Gary
Buttercups
Aloe
Question of the Week
Restaurant Recipe
Rue de L'Espoir Lemon, Ricotta Cheese Griddle Cakes
Other Recipes
Veggie Dog Bones
4 Point Chicken Teriyaki (Weight Watcher)
Magic Cherry Cookie Bars
Marshmallow Cheesecake
Famous Hawaiian Hunky Bunch Mango Bread
Gazpacho Smoothie
Floating Twinkies
Homemade Taco Seasoning
Beef Philly Wraps
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If you have baking questions for Dennis Weaver, please send them to me, and I will make sure that Dennis gets them.
I have eaten cabbage with canned corned beef, but when I just cooked the cabbage and mixed the corned beef in, it sure did not taste the same. Does anyone have the directions/recipe to make this dish? Thank you. ~ Fay
~~~~~~~~~~
Searching for Chopped Salad recipe served at Ruth's Chris Steakhouse. Thanks. ~ Ms. Magnolia
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My favorite treat is the cherry-dipped cones at Dairy Queen. I would love the recipe for the cherry dip...can anyone help me out? Thanks so much! ~ Sue Tucker
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I'm looking for the VERY BEST carrot cake recipe. ~ Patti
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I am looking for Long John Silver's cole slaw recipe. I had it once but lost it. ~ Sirina
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Please pray for my family. My daughter has told me not to read to her six and a half year old son from the Bible story book. I would read to him when he stayed with me. Now she tells me that if I am going to read to him from the Bible stories she will get someone else to keep him. I only get to keep him about once a month for a few days. Please pray for a solution. Thank you. ~ Flora
Shared Recipes, Crafts and Hints
Hi,
Just wanted to mention that my family has always had "Green Jell-O" at our most special family gatherings and the recipe is the same as yours except...
instead of pineapple, we use canned pears (they don't come crushed, so you have to crush them yourself...a potato masher does the trick, or even just a fork).
We also use the juice from the pears instead of water.
We use store-bought Cool-Whip
There is no lemon juice in our recipe.
It's a family favorite!!
Katie
**********
Hi! Neal was asking about melting chocolate for dipping. I melt
mine in a double boiler with a small chunk of paraffin wax (the
kind used for canning). It
helps to make it smoother as well as prevents it from melting in
a person's hand when eating. Hope that helps. ~ Thelma
*****
I use regular vegetable oil to thin the chocolate for dipping in
my chocolate fountain. Melt the chocolate and add a little vegetable
oil until it reaches the right consistency for dipping. I can't
tell you the amounts because it depends on the amount of chocolate
you are melting. ~ Missie
*****
Neal asked how to melt chocolate for candy.. If using chocolate
chips from a bag you can add a little Crisco, a tablespoon, per
bag, at a time until you thin enough to dip. if using the disks,
just melt slowly. Hope this helps. ~ Sheila
*****
This is to answer Neal's question as to how to "thin" chocolate.
Add solid vegetable shortening to the chocolate one teaspoon at
a time until desired consistency is reached. ~ Linda, Maryville,
TN
*****
Melt 1/4 pound of paraffin wax or 2 tablespoons of shortening in
with 1 pound chocolate and it will help thin the chocolate for dipping.
~ Dorothy
**********
Re: Marie Andreason's request for this recipe, that is put out by Brach's.
Dear Marie,
You can still get those at your closest Cracker Barrel Old Country Store, (yes, the restaurant), in the retail store side of the restaurant. It's in the retail store. I know this because, as a kid growing up, I used to love them, too. Also, I know that you can find the Neapolitan coconut bars there because I'm a hostess at a Cracker Barrel in Central Georgia.
Good luck in finding them! - Emma McGahagin, Warner Robins, Georgia
**********
Kate inquired about cooking software to organize recipes and
shopping lists. I have Master Cook and I really like it. You can
do about anything you want with it. I have all my recipes organized
in different cookbooks which makes them easy to find. ~ Dorothy
*****
I have been using Accuchef for years. I can download recipes from
the internet. I have make a few recipe books with all my family
recipes and gave them away as gifts. It is free to download, but
worth every penny of the $19.95 cost of the full version. The price
will stay the same forever. I now have almost 10,000 recipes in
the program and could never be without it.
http://www.accuchef.com
I hope this helps ~ Judy
**********
for Dottie from Lisa Trudeau
School Lunch Rolls
1 1/2 ounces yeast
1/2 cup warm water
2 1/4 cups hot water
2/3 cup granulated sugar
4 ounces shortening, melted
2 1/4 pounds flour
1 tablespoon salt
1/2 cup dry milk
2 eggs
Sprinkle yeast in warm water; soak until soft and bubbly, about 5 minutes; set aside.
Place hot water and sugar in mixer bowl; mix on low speed. Add shortening; mix on low speed.
Mix together 1/3 of flour with salt and dried milk; add to water mixture, mixing on low speed. Add eggs and yeast mixture; continue adding dry ingredients until all are used. The amount of flour may vary. Dough should cling to mixer and pull from sides of bowl. Remove dough to slightly greased pan, cover and let stand until double.
Punch down and form into rolls. Place on well greased pan; brush with melted shortening or butter. Bake in preheated 400 degree F oven for 20 minutes.
Yield: 36 rolls.
*****
for Dottie from Alma
School Lunch Rolls
2 1/2 pounds plain flour
1/2 cup dry milk
1/2 cup granulated sugar
1 1/2 tablespoons salt
1/4 cup instant yeast
3/4 cup melted, cooled butter or shortening (room temperature)
3 cups lukewarm water
Sift together all of the dry ingredients. Mix Well, Add yeast, lukewarm water and cooled melted butter. Beat 15 minutes (important). Let rise.
Roll out to 1/2- to 3/4-inch thick. Cut out rolls with cutter. Place on greased pans. Let rise again. Bake at 350 degrees F until done. Butter tops. Serves 65.
This recipe came from the files of a retired cafeteria manager
from Pascagoula, Mississippi. Enjoy!
*****
for Dottie from Seifert
This comes from the Eugene School Food Service Association
Eugene, Oregon ~ Enjoy these!
Easy Rolls
2 cups white flour
1 cup wheat flour
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup oil
1 egg
1 cup water
1 package yeast
Mix dry yeast, sugar and water, let stand about 10 minutes.
While waiting, mix rest of ingredients. Pour in yeast mixture, blend until it forms a ball in food processor. Knead on floured surface, let rise in bowl (covered) for 1 to 1 1/2 hours.
Cut into rolls and bake at 425 degrees F for 10 minutes. No need to rise a second time.
**********
In the newsletter from 3-7-2005 Randy Ruggles asked for a chocolate mocha cake from Starbucks. I think this is the one he is looking for. ~ Kristen Acosta
Starbucks Chocolate Fudge Squares with Mocha Glaze
1/2 cup unsalted butter, at room temperature (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze:
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double strength coffee, preferably
made from dark roasted beans
Heat oven to 350 degrees F. Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and the egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over beat. Add the milk, vanilla extract and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads: their higher water content often yields less-satisfactory results.
**********
Easy Tamale Loaf
Shared with recipegoldmine.com by Treva
1 pound ground beef
1 can olives, sliced (optional)
1 can cream style corn
3/4 teaspoon each salt and pepper
1/2 teaspoon chili powder
1 onion, chopped
1 can tomato sauce
1/2 cup cornmeal
Brown ground beef with onion in skillet, stirring until crumbly; drain. Mix in 1/2 cup water and remaining ingredients. Pour into casserole and bake at 350 degrees F for 1 hour.
**********
Baked Apricot Chicken
Shared by Sassy with recipegoldmine.com
Source: ReaLemon Recipe Collection Cookbook
1 (12 ounce) jar apricot preserves (1 cup) or
peach preserves, as desired
1/4 cup lemon juice
2 teaspoons soy sauce
1 cup dry bread crumbs
1/4 cup butter or margarine, melted
3 pounds chicken pieces
Heat oven to 350 degrees F.
In a shallow dish, combine preserves, lemon juice and soy sauce; mix well. Coat chicken with preserves mixture, roll in bread crumbs. Reserve remaining preserves mixture.
In a greased 13 x 9-inch baking dish, arrange chicken; drizzle with margarine or butter. Bake for 1 hour or until tender, In a small saucepan, combine remaining preserves mixture; heat thoroughly. Serve with chicken.
Your free baking lessons are ready!
We appreciate you as a subscriber and would like to invite you to enjoy this American Baking Essentials Course with our compliments. We think you will love it.
There’s no cost and no obligation, so there’s nothing to lose. You’ll get eight lessons—one a week. If you’re having a busy summer, file the lessons away for later. If you want to share them with your friends, that’s fine too.
Register now and you’ll get your first lesson in minutes. We won’t send you your free lessons without your permission but you can register by simply telling us which email address you would like to receive your lessons at.
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Enjoy the lessons.
100% Whole Wheat Bread
The key to really great 100% whole wheat bread is to extract
the best flavors from the whole wheat and temper the harsh tones
that sometimes accompany
This is one of our favorite bread recipes. Yeasts perform differently at low temperatures. In this recipe, the dough is mixed the day before and refrigerated. The acids and enzymes produced by the yeast at lower temperatures temper the harshness of the whole wheat and develop wonderfully complex bread flavors. It’s no more work than other recipes; you just mix the dough the day before.
Bakers note: This bread should be very light and fluffy, not dense. The secret of making it so is to make sure that the dough rises fully both in the first rise and in the pans. The dough will fill two 5 x 9-inch loaf pans and should be very soft and puffy before baking. If you let it over-rise, you may see a blister or two in the dough. Poke the blisters with the point of a knife and hurry the bread into the hot oven.
100% Whole Wheat Bread
5 to 6 cups fine-ground whole wheat flour
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1 large egg
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter
1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
6. Heat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
Recipe courtesy of Dennis Weaver at The Prepared Pantry. This recipe appeared in “Bake it Better” published by The Prepared Pantry, June 24, 2005.
This recipe is included in American Baking Essentials Course 201, Lesson 1. These lessons are available at no cost from The Prepared Pantry. To learn more about these free lessons, click here.
Chinese Crockpot Dinner
1 1/2 pounds pork steak, cut into 1/2-inch strips
1 large onion, sliced
1 small green bell pepper, sliced
8 ounces sliced fresh mushrooms
1 (8 ounce) can tomato sauce
4 carrots, sliced
3 tablespoons brown sugar
1 1/2 tablespoons vinegar
1 1/2 teaspoons salt
2 teaspoons Worcestershire sauce
Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on LOW for 6-8 hours.
Serve with hot rice.
Cook's Tip!
Fil� powder, a thickener made from dried, ground sassafras leaves, becomes stringy when boiled. To prevent this, stir the file into finished gumbo, off the heat.
Frozen Coconut Caramel Pie
Posted by Marissa at recipegoldmine.com 2005/7/14 18:40
1/4 cup butter
1 (7 ounce) package flaked coconut
1 (8 ounce) package cream cheese
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 (16 ounce) container Cool Whip, thawed
2 baked 9-inch pie shells
1 (12 ounce) jar caramel ice cream topping
Melt butter in large skillet. Add coconut and chopped pecans; cook until golden brown. Stir frequently. Set mixture aside.
Combine cream cheese and Eagle Brand milk; beat until smooth. Fold in cool whip. Lay 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie shell. sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes before slicing.
~~~~~~~~~~
Hotsy Burgers
Posted by Mava Kubicek at recipegoldmine.com 2005/7/12 08:14
This is a really good hamburger recipe.
2 whole jalapeno peppers
1 small onion
2 cloves garlic
Mince together very finely. (I use a small processor.)
Salt and pepper to taste
1 tablespoon Worcestershire sauce.
2-3 drops Liquid Smoke
2 pounds ground beef
Mix everything together well.
Make 1/4 -1/2 pound burger patties, wrap in plastic wrap and refrigerate until ready to use. (I let them sit and marinate for 2-4 hours in fridge.)
Grill until desired doneness is reached. Top with sliced pepper jack cheese. Serve on buns with lettuce, sliced onion, sliced tomatoes, dill pickles (if desired) and mayo.
Very tasty!
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For more wonderful recipes, visit our forum at http://www.recipestogo.com/forum.pl
Audrey writes~
Do you know how to get buttercup weed out of a lawn without poison?
I thought I heard of Borax but I'm not sure.
A. A good nonchemical method to kill these fast growing and spreading Buttercups? Believe it or not, buttercups are pretty low on the "impossible to control" scale (compared to other weeds and grass). They pull out fairly easily and do not seem to regenerate from root fragments. Then mulch heavily with very coarse wood chips to smother and impede any new growth. Some gardeners weed with blow torches these days, but you may find that a bit extreme. Since the 1920s, borax detergent has been used as an herbicide to eradicate weeds. Apply borax when it is actively growing in the spring, when no rain is expected for 48 hours. The borax treatment appears to be most effective during warm summers when soil moisture is ample. If the borax solution is applied in too high a concentration, or repeatedly, it will then be toxic to grass and many other plants. This treatment can be applied only once each year for two years. Be sure to use the borax spray only in the lawn because research shows established grass is tolerant of the spray. It should not be used in gardens. A healthy lawn is the strongest defense against weeds. Maintaining a regime of proper mowing practices, watering and fertilization will enable any gardener to combat weeds in a lawn.
Borax Solution Control: Dissolve 10 ounces Twenty Mule Team Borax
in 4 ounces (1/2 cup) warm water. Dilute in 2.5 gallons of water.
This will cover 1,000 square feet. If you have a smaller area to
treat, cut the recipe accordingly.
**********
Bao-Van writes~
Wow! What a great website. I have bookmarked it for my reference!
I was looking for more info about aloe vera plants and found most
of my answers here. My only question is that my aloe plant has one
large flower stalk now. Do I have to cut it after it blooms, or
just leave it? Thanks so much in advance for your response.
A. Aloes can produce tall reddish orange or yellow-green flower spikes in the spring that feed hummingbirds. When flowers are spent, cut them off at the base. But, the antennae-like form of the spent flower stalks are quite attractive and you may leave one or more on for a while after the actual flowers themselves are gone. Aloe is a genus of thick leaved succulents, similar in form to the Agaves, with small spines growing off the leaf edges. The spines are relatively soft, and not real dangerous.
Most species will readily produce pups (small baby plants growing as offshoots), which are easily detached and replanted elsewhere.
Size can vary, but most species are 6" to 2' high and just a
little wider than tall.
Cold hardiness varies from species to species, but most will take
average winter without a problem.
Plants are rather drought tolerant and often look better if they are not pumped full of water, which can cause leaf tip dieback.
Aloe saponaria is a species with shorter, fatter leaves with
whitish spotting flecks. Areas near leaf edges take on a delightful
purplish tinge in cold weather.
Aloe vera is the medicinal aloe. Its leaves are narrower, longer
and not as clearly spotted as A. saponaria. It reaches to 18" high,
and with masses of pups, can spread much wider. The sap works well
to help wounds heal.
Aloe marlothii is larger and with leaf form more similar to A. saponaria than A. vera, but it has the bonus of small teeth scattered seemingly haphazardly across the leaf surface. It is not very cold hardy though and somewhere in the 20F's or teens, it will die.
All are not picky about soils and can take some sun but need
shade from the direct afternoon sunlight.
~~~~~~~~~~
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.
How long can I keep flour and how do I know when it goes bad?
That depends. Like with all foods, storage conditions dramatically impact shelf life. Heat, light, and oxygen are the three enemies of food. The fats in foods oxidize and these three enemies accelerate oxidization.
In good storage conditions, whole wheat flour with its relatively high fat content will keep for a year. If storage conditions are not good, it may only keep for six months. You can tell when whole wheat flour goes bad; it smells rancid. Throw it out.
White flour has a much lower fat content. We are comfortable keeping white flour for our personal use for two years and have some that is three years old and we can tell no difference in taste or performance. We know of one large milling company that states that white flour can be kept indefinitely. Maybe they are right. Still, I would store it where it is dark and cool and in sealed containers.
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 them out Free Baking Library here. ~ Linda
Rue de L'Espoir Lemon, Ricotta Cheese Griddle Cakes
Source: Rue de L'Espoir, Providence, Rhode Island
10 egg yolks
6 ounces melted butter
2 1/2 cups ricotta cheese
3/4 teaspoon real vanilla extract
3/4 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon salt
1 teaspoon lemon zest
10 egg whites
Nonstick cooking spray
Fold together egg yolks, butter, ricotta cheese and vanilla extract and put aside.
Whisk together flour, sugar, salt and lemon zest. With rubber spatula incorporate egg yolk and cheese mixture into flour mixture.
Whip egg whites into glossy peaks and gently fold into the batter.
Spray saut� pan with nonstick cooking spray. Over medium heat, make griddle cakes, being careful not to overcrowd the pan.
Makes 16-18 pancakes and serves 5 to 6 people.
Veggie Dog Bones
3 cups minced parsley
1/4 cup carrots, finely chopped
1/4 cup mozzarella or parmesan cheese shredded
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 cup water (more if needed)
Heat oven to 350 degrees F with rack at the middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil.
Combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute. Roll dough out to 1/2-inch thickness. Using cookie cutter or a glass, cut out shapes and transfer them to the baking sheet. Gather the scraps and re-roll and cut. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Place on a wire rack to cool.
Store in airtight container. Makes 36.
4 Point Chicken Teriyaki
4 (4 ounce) skinless boneless chicken breasts
1/4 cup low-sodium teriyaki sauce
1 tablespoon vegetable oil
4 garlic cloves, pressed
1 teaspoon ginger root, pared and minced
Place chicken in nonstick baking pan. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour.
Heat oven to 350 degrees F. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.
Serves 4.
Magic Cherry Cookie Bars
Makes 2 to 3 dozen bars.
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup (6 ounces) semisweet chocolate chips
1 (10 ounce) jar maraschino cherries (without stems), drained,
patted dry and chopped (about 1 cup)
1 1/3 cups flaked coconut
Heat oven to 350 degrees F (325 degrees F for glass baking pan).
In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13 x 9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.
Marshmallow Cheesecake
This no-bake cheesecake is also known as Milwaukee Cheesecake.
2 1/2 cups graham cracker crumbs
2/3 cup butter or margarine, melted
3/4 cup milk
2 cups whipping cream
1/3 cup granulated sugar
1 pound marshmallows
16 ounces cream cheese
Blend the crumbs, sugar and melted margarine. Press about 3/4 of the crumbs in the bottom of a 13 x 9-inch pan.
In a double boiler, heat the marshmallows with the milk until melted. Put the hot mixture into a large bowl. Add cheese and beat until smooth. Cool it.
Whip the cream and fold it into the cooled mixture. Pour the mix into the crumb crust and sprinkle the reserved crumbs on top. Chill at least eight hours.
If desired, garnish with fresh strawberries.
Famous Hawaiian Hunky Bunch Mango Bread
This freezes well and can be sliced and toasted. It also makes excellent French toast.
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup grated coconut
1/2 cup raisins
2 cups fresh mango, diced
3 eggs, slightly beaten
1 teaspoon vanilla extract
3/4 cup vegetable oil
Mix flour, sugar, salt, cinnamon and baking soda.
Add coconut and raisins. Next, add mango. Mix well, then add eggs, vanilla extract and vegetable oil until blended. Don't over-mix.
Butter 4 loaf pans, 2 1/2 x 5-inch or 2 larger loaf pans. Fill 2/3 full and bake at 350 degrees F for 55 minutes for the smaller pans and 1 hour for the larger pans.
Gazpacho Smoothie
1/2 cup peeled and chopped cucumbers
1/2 cups chopped tomatoes
1 shallot, pureed
1/4 cup chopped bell pepper
1/4 cup V-8 juice
1/2 cup carrot juice
1/2 cup pineapple yogurt or sour cream
In a blender place cucumbers, tomatoes, shallow and bell pepper and blend at high speed. Add V-8 juice, carrot juice and yogurt. Blend with vegetables until smooth. Serve in a glass.
Floating Twinkies
These are also known as Undescended Twinkies...a super summer dessert!
1 (6 ounce) box orange Jell-O or 2 (3 ounce) boxes
1 cup boiling water
1/2 cup pineapple juice
1 quart vanilla ice cream, softened
7 ounces 7-Up
8 Twinkies
Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (in a blender if necessary to dissolve ice cream), and pour into a deep 9-inch square pan. Chill until mixture begins to set.
Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. Push them in and they will slowly rise. Don't bury them. Just make sure they are semi-descended. Chill until fully set and serve.
Tip: Try different flavors of Jell-O!
Homemade Taco Seasoning
This tastes like the kind you buy in the packets, and you won't be able to taste the difference, plus it is not salty as the store-bought packets are. A great money-saver!
Yield: 21 teaspoons (3 packets)
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon ground cayenne
Mix spices together.
To use: 7 teaspoons equals one purchased packet. Add to browned meat with 3/4 cup water and simmer, just as you would with the purchased packet. Or use for any recipe calling for packets of taco seasoning.
Beef Philly Wraps
8 ounces cream cheese, softened
3/4 cup sliced green onion
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
Large flour tortillas
3/4 to 1 pound deli cooked beef, sliced thin
Blend together cream cheese, green onion, Worcestershire sauce, Cheddar cheese and mayonnaise. Spread the cream cheese mixture over entire surface of flour tortilla. Place five or xi thin slices of beef on half of the tortilla, then roll up. Cut in half on the diagonal.
Published by Recipe Goldmine,
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