August 12, 2005
Recipe Requests
Shared Recipes, Crafts
and Hints
Homemade Flour Tortillas (Dee)
Homemade Flour Tortilla (Debbie in Indiana)
Hot German Potato Salad (Dee)
Hot German Potato Salad (Karen)
Italian Cheesecake (Jennifer)
Torta di Ricotta - Italian Cheesecake (Ann in Ann Arbor)
Italian Cream Cheese Cake (Claudia)
Italian Cream Cake (Alma)
Linda's Key Lime Pie (Lotus)
Budget Casserole (AJ)
Hot Reuben Heros (Cara)
Blueberry Spirals (Treva)
Lemon Chicken Breasts (Sassy)
Recipe of the Week
Chicken and New Potatoes Skillet Dinner
Crockpot Recipe
Pineapple Pork Roast
Forum Recipes
Chris's Hot Wings (Chris in NM)
Chicken Salad (Shirley)
Gardening with Gary
Squash Bugs
Restaurant Recipe
Chateau Chang Mojave Wings
Question of the Week
Other Recipes
Pina Colada Popcorn Crunch
Rhubarb Pork Chop Casserole
Cherry Supreme Cheesecake (no-bake)
Cow Tongue Cookies
Buffalo Shrimp
No-Fuss Stuffed Manicotti
Texas Pineapple Cake
Mashed Potato Soup
Honey Jelly
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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.
To PRINT only one recipe from this newsletter, if you are using Internet Explorer, highlight the section you want by clicking and dragging the mouse over the recipe you need. Then from the File menu, select Print, then select Print Selection.
I was wondering if anyone has a recipe for Kraft shake and bake for chicken and pork.
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I am looking for a good recipe for a custard pie. The recipe I use, end up collecting a large amount of water on top when cooled, then makes the crust soggy. Any suggestions/tips or recipes would be great. ~ Kimberly S. Poole
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A question for Treva...
I tried the recipe for the Carmel Apple Walnut Bars, and I am wondering if you left out an ingredient? They never baked so I could cut them into bars. They came out like a topping for ice cream.
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I'm sorry if this repeats. I didn't get the newsletter until a few days ago and wasn't aware...anyway...enough excuses..LOL
I would like to know if anyone knows where I can buy or how to make the wonderful cherry topping that Dairy Queen uses for its cherry dipped ice cream cones. This is a topping that hardens. I have seen chocolate and strawberry in the grocery stores, but not cherry, which is what I love!! Thank you! ~ Sue
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Some months ago I tried a recipe from your site which I think was a guest recipe and I think was on the main page. The person had just had the cake at a school function, I think. The recipe had a name with had nothing to do with the ingredients. It had canned crushed pineapple and coconut among the ingredients and was frosted with a cream cheese frosting. It made a nine inch square cake. The pan size was not in the recipe. It really was a delicious cake but I misplaced the recipe. I would love to make it again, if anyone has the recipe. Thanks. ~ Jeanne Vavruska
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Hello all, I am a huge fan of the El Chico restaurant chain. They closed their Atlanta locations (boo-hoo) and I miss their version of cheese enchiladas. Please email me at (address deleted). Thanks! ~ Debbie Allen
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Hi, I'm looking for some fundraising ideas. Not the usual brownies, cookies and cakes. Something with flair. Thanks ~ Amy
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In the late 70's a friend of mine made a salad dressing that was Weight Watchers. The base of it was tomato juice. I can't remember what was the other ingredients, but would love to have that recipe again. Also, Weight Watchers used to make what tasted like the same thing in a bottle. I can't find that anymore either. I hope some one can remember this. Thanks. ~ Bea Golden
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I am looking for a recipe for a hot appetizer of baby portobello mushrooms stuffed with pureed avocado and sprinkled with bacon bits.
I had some at a wonderful reception and have never even eaten avocado before, let alone cooked with it. ~ Jac
Shared Recipes, Crafts and Hints
This one is for Milena who requested a recipe for homemade flour tortillas. ~ Dee
Homemade Flour Tortillas
5 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup shortening (lard could be used also for authenticity)
1 cup very warm water
Measure 5 cups flour and sift. Add baking powder and salt. Sift all three ingredients into a large bowl. Add shortening and work into flour until very fine. Add water to the flour mixture and knead on counter about 3 minutes. Place in covered bowl. Let sit at least 2 hours. Store in refrigerator during warm weather.
When ready to use, pinch a ball off the dough about the size of a golf ball. Roll around between hands and flatten. Use a rolling pin to roll ball out thin. Cook on griddle turning a few times until done.
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For Milena...
Here is a recipe that I have used many times with much success. When our daughter was an exchange student in Germany, she used this recipe to treat her host family to tacos! They had never had tacos before. ~ Debbie in Indiana
Homemade Flour Tortillas
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 cup warm water (110 degrees F)
Mix dry ingredients and slowly add water until mixture barely holds together. Work dough to form ball. Put on a floured board, and knead until smooth. Divide into 12 pieces. Cover with plastic or damp towel, and let rest for 15 minutes.
Flatten and roll into 8-inch circle.
Place on pre-heated skillet (medium high heat). As tortilla cooks, press down with turner. Turn and cook other side when lightly browned.
These can be successfully frozen and used later.
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This is a reply for Pearlene who requested a recipe for the potatoes she had in Fredericksburg, Texas. I live 22 miles from there in Kerrville and have a "local" recipe for the salad. I hope this is what she is looking for! ~ Dee
Hot German Potato Salad
1/2 pound bacon
1/3 cup bacon drippings
1 egg, lightly beaten
1 teaspoon sugar
1/3 cup vinegar
3 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper
5 cups diced boiled potatoes (these could be sliced instead)
1/2 cup chopped onion
Fry bacon until crisp. Crumble into little pieces. Combine 1/3 cup bacon drippings with next 6 ingredients. Add potatoes, onion and bacon. Toss. Heat thoroughly.
Serves 6 to 8.
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In regards to the question asking about wax on produce from grocery stores, I have a solution that seems to work pretty well.
I wash my produce with a tiny: amount of dishwashing liquid. I think it gets most: of the wax off and it won't hurt you or the produce, or make it taste funny. Just make sure you rinse it thoroughly. Or you can buy Fit Fruit & Vegetable Wash from your local stores. If not you can buy it online at Fit Fruit & Vegetable Wash | The Naked Truth. ~ Hilary
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Pearlene requested a German Potato Salad recipe. I don’t live in Fredericksburg, but I do live in TEXAS. I’ve made this recipe for years. I hope this is what you were looking for. Enjoy! ~ Karen
Hot German Potato Salad
2 pounds medium potatoes
8 slices lean bacon
1 large onion, chopped
1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons sugar
3 beef bouillon cubes
1 cup water
Cook potatoes in plenty of salted water until fork tender, about 20 minutes.
Drain and let stand a few minutes until you can peel them. Cut potatoes into cubes.
Fry bacon until crisp. Saute the chopped onions in the bacon grease. Add the vinegar, salt pepper and dissolved bouillon cubes. Bring to a boil. Add the potatoes.
If you need more liquid, add water or more dissolved beef bouillon cubes.
Simmer to desired consistency.
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Ann, who was looking for the Italian Cream cheese cake. Nancy's Kitchen had this wonderful recipe, that I have tried and it very well may be the best cheesecake I have ever made...It had rave reviews from several of her subscribers, it follows....
Italian Cheesecake
4 (8 ounce) packages cream cheese, softened to room temp
(Don't use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup sugar
1 (16 ounce) container sour cream
2 tablespoons sugar
3 tablespoons vanilla extract
1 box graham cracker crumbs
Melted butter
First off, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together." Press the crumbs all along the bottom and sides of your springform pan.
Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing...no more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees F for 25 minutes. Once again, the timing is very important, no more and no less.
Next, set your mixer on "whip" and mix together the 1 container of sour cream, the 2 tablespoons of sugar and the 3 tablespoons of vanilla extract. Mix for exactly 10 minutes. Gently pour this on top of the cheesecake, then bake in a 425 degree F oven for 5 minutes. Put in fridge overnight. Voila!
I guarantee this is the best cheesecake you'll ever have.:) Jennifer
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Here is a recipe for an Italian Cheesecake. Enjoy! ~ Kate in Ann Arbor
Torta di Ricotta (Italian Cheesecake)
For the crust:
2 1/2 cups (250 g) flour
2/3 cup (125 g) unsalted butter or rendered lard
2/3 cup (125 g) sugar
3 yolks
For the filling:
2/3 pound (300 g) fresh ricotta
2/3 cup (125 g) sugar
The grated zest of half an orange
2 yolks
1/4 pound (100 g) finely minced candied melon peel - you can use
other candied fruit if need be
1/2 teaspoon vanilla extract
Mix the flour and sugar and cream the butter. Combine the ingredients of the dough, using a pastry cutter and working the dough as little as possible with your hands. Form it into a ball and let it sit in a cool place for an hour.
In the meantime, put the ricotta through a strainer, combine it with the sugar, and beat the mixture with a fork until it is smooth and creamy. Lightly beat the yolks and work them into the mixture a bit at a time, and finally stir in the minced candied fruit.
Divide the dough into two unequal pieces. Use the larger one to line a buttered 8-inch pie pan. Fill the pie with the filling, cover it with the second piece of crust, tamping down around the edges, and bake it in a moderate oven for about an hour. Let it cool, remove it from the pie pan, and dust it with powdered sugar.
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Here is a recipe for Ann. I hope this is what she is looking for. ~ Claudia
Italian Cream Cheese Cake
1 stick margarine
1/2 cup oil
2 cups sugar
2 cups plain flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 small can coconut
1 cup pecans, chopped
5 egg whites beaten (use yolks in cake)
Frosting:
1 (8 ounce) container cream cheese
1/2 stick butter (soften)
1 box powdered sugar
1 teaspoon vanilla extract
1 cup nuts, chopped
Cream margarine and oil until smooth. Add sugar. Beat until smooth. Add egg yolks, one at a time.
Sift flour and baking soda together. Add alternately with buttermilk mixing well. Add vanilla extract, coconut and pecans. Fold in egg whites (beaten stiffly). Bake in 3 well greased cake pans for 30 minutes at 350 degrees F. Leave in pans for 5 minutes.
Frosting: Cream butter and cream cheese until smooth. Add sugar a little at a time. Mix well. Add vanilla extract and continue to beat until smooth. Allow cake to cool before frosting. Sprinkle top of cake with nuts.
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Regarding Ann's request for Italian Cream Cake - Have made this since 1979; never a complaint! ~ Alma
Italian Cream Cake
1 stick butter
1/2 cup Wesson Oil
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups flour (plain)
1 teaspoon vanilla extract (if you have Mexican vanilla it enhances
the flavor)
1 cup shredded coconut
1/2 cup nuts, chopped (I use walnuts or pecans)
Icing:
1 (8 ounce) package cream cheese, softened
1 stick butter, softened (real butter - do not substitute)
1 teaspoon vanilla extract
1 box powdered sugar
1/2 cup nuts, finely chopped
Cream butter, oil and sugar. Add egg yolks one at a time, beating after each addition. Stir baking soda into buttermilk. Add sifted flour into batter, alternating with buttermilk mixture. Add vanilla extract, coconut and chopped nuts. Beat egg whites and fold into mixture. Pour into greased and floured 9 x 13 inch cake pan for a sheet cake or three 8- or 9-inch layer pans.
Bake at 325 degrees F for 45 minutes. (Your oven may require more or less time.)
Cool and Ice.
Icing: Beat cream cheese and butter. Add vanilla extract, powdered sugar and nuts. Continue to beat until spreading consistency.
Enjoy! Well worth the effort!
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Omega-3 Fish Oil Free Bottle Offer. Order Now.
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For Kasey...
You can go to Weightwatchers and there are a ton of recipes. You can even get a newsletter that comes with a recipe. Hope this helps. ~ Claudia
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The most diehard Key Lime Pie experts think I spend hours cooking to achieve this, the best Key Lime Pie that they ever had. In truth, it takes about 3 minutes. Don't let anyone in the kitchen when you make it. Let them think you slaved! ~ Lotus
Linda's Key Lime Pie
1 graham cracker crust (can be reduced fat crust)
1 can sweetened condensed milk
1/4 - 1/2 cup bottled Key lime juice (or fresh squeezed)
1 (8 ounce) package cream cheese
Put the milk, cream cheese and key lime juice in the blender and blend until smooth. Pour into the graham cracker crust. Chill. It will thicken up as it chills.
I swear, that's all there is and you'll never taste any better. Enjoy!
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Budget Casserole
Shared by AJ with recipegoldmine.com
1 pound ground beef
1/2 cup uncooked regular rice
3 large onions, sliced
2 teaspoons salt
1 large green pepper, chopped
1 to 2 teaspoons chili powder
1 (16 ounce) can tomatoes
1/8 teaspoon pepper
Heat oven to 350 degrees F.
In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper; heat through. Pour into ungreased 2-quart casserole. Cover; bake 1 hour
Makes 4 to 6 servings.
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Hot Reuben Heros
Shared by Cara with recipegoldmine.com
1 (12 to 14-inch) long loaf Italian bread (about 14 ounces), split
horizontally
2 tablespoons Russian dressing
8 ounces thinly sliced corned beef
4 slices (5 ounces) Swiss cheese
8 ounces deli coleslaw (about 2 1/2 cups)
1/2 cup thinly sliced red onion
Turn oven to 500 degrees F. Have a baking sheet ready.
Place both halves of bread cut side up on baking sheet. Spread Russian dressing on bottom half. Top with corned beef and Swiss cheese. Place in oven. (It won't have reached 500 degrees F yet. That's OK.) Bake 3 to 4 minutes until cheese melts.
Cover cheese with coleslaw, onion and top of loaf. Press down gently; cut crosswise in 4 sections.
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Blueberry Spirals
Shared by Treva with recipegoldmine.com
1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1 egg
3 tablespoons milk
1 teaspoon vanilla
2 3/4 cups flour
1 cup blueberry pie filling
1/2 cup ground hazelnuts or almonds
Powdered sugar (optional)
In a large mixing bowl beat butter with an electric mixer on medium-high speed for 30 seconds. Add the sugar and baking powder. Beat until combined. Beat in the egg, milk and vanilla extract until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Divide dough in half. Roll each half between 2 sheets of wax paper into a 12 x 8-inch rectangle. Remove top sheet of wax paper.
Combine pie filling and ground nuts. Spread half of filling over a dough rectangle to within 1/2" of edges. From a long side, roll jellyroll style, removing wax paper as you roll. Press edges to seal. Wrap filled roll in wax paper or clear plastic wrap. Repeat with remaining dough and filling. Chill rolls in the refrigerator for at least 4 hours or up to 48 hours.
Line cookie sheets with foil. Grease the foil. Cut filled rolls into 1/4-inch slices. Place slices 2 inches apart on prepared cookie sheets.
Bake at 375 degrees F for 10-12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack to cool. If desired, before serving, sift powdered sugar lightly onto cooled cookies.
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Lemon Chicken Breasts
Shared by Sassy with recipegoldmine.com
2 tablespoons flour
1/2 teaspoon each salt and pepper
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
2/3 cup chicken broth
1/4 cup fresh lemon juice
1 tablespoon capers (optional)
1 tablespoon chopped parsley
Put flour, salt and pepper in a plastic food bag; shake to mix. Add chicken, close bag and shake to coat.
Heat oil in a large, nonstick skillet over medium high heat. Add the chicken and cook, turning breasts over once, about 6 to 8 minutes until chicken is cooked through completely. Remove to a serving platter or dinner plates.
Add broth and lemon juice to skillet. Cook, scraping up any browned bits on bottom of skillet, 2 minutes or until sauce is reduced slightly. Stir in capers (optional) and parsley; pour on chicken.
This is our all-time favorite chicken skillet dinner—chicken and new potatoes slathered in sour cream. We’ve been making it for years, ever since we lived in Alaska where we grew scads of potatoes. (Yes, veggies grow well in The Land of the Midnight Sun—at least the cool weather crops.) Anyway, try this while there are still some of those good little red potatoes available.
Chicken and New Potatoes Skillet Dinner Recipe
It’s hard to go wrong with chicken, new potatoes, and sour cream.
This recipe mixes the
a cut-up fryer or thighs or drumsticks
salt and pepper to taste
new potatoes—as many as you choose to fill out the pan
4-6 green onions
1 1/2 cups sour cream
1/2 to 3/4 cup water
1 pound frozen or fresh green peas
1 tsp crushed thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1. Place the chicken in a 12-inch skillet. Salt and pepper the pieces. Brown the chicken over medium heat.
2. Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
3. Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
4. Snip the green onions into the pan. Add the sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
5. Add the peas, thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.
Recipe courtesy of Dennis Weaver at The Prepared Pantry.
Pineapple Pork Roast
1 (3 pound) pork roast
Salt and pepper
1 (8 ounce) can crushed pineapple
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 clove garlic, minced
1/4 teaspoon dried basil
2 tablespoons all-purpose flour
1/4 cup cold water
Cut trimmed roast in half, if necessary, and place in crock pot. Salt and pepper to taste.
Combine all ingredients except flour and water; pour over roast. Cover and cook on LOW for 8 to 10 hours.
Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to crock pot. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast.
Serve with rice.
Cook's Tip!
You may have seen the shrimp at the grocery store and wondered what "36-45" meant. That's the shrimp count per pound.
Miniature: about 100 count
Small: 36-45 count
Medium: 31-35 count
Large: 21-30 count
The largest shrimp you're likely to find are 4 to 6 count. Most sizes can be substituted for another in recipes (except for miniature), so you can save money by using a smaller size. But watch the cooking time; smaller shrimp will cook faster.
Chris's Hot Wings
Posted by Chris in NM at recipestogo.com 2005/8/6 05:19
1 package drummies
1/3 cup butter
1/4 cup hot pepper sauce (Louisiana Hot Sauce) or to taste
Little garlic powder
2 - 3 dashes Tabasco sauce
1/2 teaspoon Liquid Smoke
1 - 2 small shakes salt
Melt butter in a small saucepan and add sauces and spices. Mix well and then cool.
In a zip-type bag, combine wings with the sauce mixture, tossing to coat evenly. Bake wings on foil-lined baking sheet for 1 hour at 425 degrees F until fully cooked and crispy.
If you wish, you may grill wings with coating on the grill over medium high heat with the lid closed for 30 - 35 minutes or until no pink remains and the juices run clear, turning occasionally. You may also deep-fry wings, with sauce on, in hot oil, at 400 degrees F for 12 minutes and drain. If you choose to grill these, I would use one of those basket thingies so those little drummies don't fall through the grates!
Enjoy! I serve these with fries and cole slaw - my own recipe.
Chicken Salad
Posted by Shirley at recipestogo.com 2005/8/11 08:56
Here's my favorite, different from the rest.
4 cups chopped cooked chicken breasts
1 small can crushed pineapple, drained
1 cup chopped celery
1 cup chopped pecans (can also use almonds)
1 tsp curry powder
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup sour cream
Mix all ingredients together. If needed, add more mayonnaise and sour cream. Serve cold with croissants or in pastry shells.
Holly writes~
I live in the Phoenix area and have a garden in both winter and summer.
Last year I grew melons, squash and watermelon and was inundated by
what I call 'squash bugs'. They look like on oversized tick. What are
they and how do I keep them from coming back again this year?
A. Adult squash bugs Squash Bug (Anasa tristis) are flat, gray colored insects, 13-19 mm long, with wings that do not extend the length of the abdomen. Unmated adults overwinter near field edges and in crop debris. They become active again in June as they emerge from overwintering and begin to lay eggs. Orange colored eggs 1.5 mm long are deposited on the underside of leaves, usually along two veins. Egg laying continues for approximately 45 days at a rate of 10-20 eggs/day. Because of this extended period of reproduction and the fact that squash bugs develop through 5 nymph stages, squash bugs in all life stages can be found at any one time during the summer. Eggs require 7-14 days to hatch into wingless, pale green nymphs and pass through 5 nymph stages over 5-6 weeks. Approximately 1-2 generations are completed each summer. Squash bugs prefer Hubbard squash, summer squash and pumpkin but any variety can be attacked. Nymph feeding on leaves causes them to yellow and wilt. Rapid wilting attributed to squash bug feeding can be reversed if the infestation is halted. Nymphs and adults will also feed on and damage fruit. Control of squash bugs is difficult since the nymphs feed primarily on the undersides of leaves, protected from insecticide applications. This makes scouting for the insects very important in a management program. Observation of one egg mass per plant is enough to warrant insecticide treatment at flower stage. Insecticides are most effective while nymphs are small. Check with your local pesticide suppliers for the best product to use and follow directions. Insecticide control options include Carbamates, Pyrethroids and Organophosphates as Diazinon. Repeat applications will be necessary throughout the season making sure to spray the undersides of foliage and when rain is not forecast. Wash vegetables completely and carefully when harvested.
A portion from Department of Entomology, University of Minnesota.
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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.
Chateau Chang Mojave Wings
Source: Chef James Chien, Chateau Chang, Victorville, California
6 chicken wings, defrosted
1/2 fresh jalapeno, finely chopped
10 sprigs finely chopped cilantro
1 tablespoon finely chopped and peeled ginger root
5-6 cloves finely chopped garlic
1/4 cup granulated sugar
1/4 cup vinegar
1/2 tablespoon soy sauce
White pepper to taste
Season wings with a little salt and pepper and deep fry until golden brown.
In a large wok, saut� remaining ingredients for a few minutes. Add chicken wings and toss to coat. Serve hot.
My brown sugar gets hard and dry. Do I need to throw it out?
Not at all. Here’s my magic trick for the day. Place a slice of bread in the container. The syrup in brown sugar is hygroscopic, that is, it attracts moisture. So your brown sugar will draw the moisture from the bread. In a day or two, the bread will be dry and your brown sugar will be moist and soft. Amazing.
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
Pina Colada Popcorn Crunch
Serving size: 16
8 cups popped popcorn
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant coconut cream pudding
3/4 teaspoon rum extract
1/2 cup diced dried or candied pineapple
1/2 cup coconut *
* To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degree F oven for 6 to 7 minutes or till light brown, stirring often.
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered jellyroll pan. Keep the popcorn warm in a 300 degree D oven while making the coating.
In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat. Bake popcorn, uncovered, in a 300 degree F oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place.
Makes about 16 (1/2 cup) servings.
Nutrition information per 1/2 cup serving: 73 cal., 3g fat, 4mg chol., 1g pro., 12g carbo., 0g fiber, and 40mg sodium
Rhubarb Pork Chop Casserole
Servings: 4
4 (3/4-inch thick) pork loin chops
1 tablespoon vegetable oil
Salt and pepper to taste
3 cups soft bread crumbs
3 cups sliced fresh or frozen rhubarb, 1-inch pieces
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter.
Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13 x 9-inch baking dish.
Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 30-45 minutes.
Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done.
Cherry Supreme Cheesecake
8 ounces cream cheese
1 cup Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can cherry pie filling
1 graham cracker pie crust
Soften cheese at room temperature. Beat in milk, lemon juice and vanilla extract. Pour into pie crust. Chill until set.
After cheesecake has set, pour pie filling over top. Keep refrigerated.
Cow Tongue Cookies
2 cups granulated sugar
4 cups all-purpose flour
1 1/2 cups Crisco
2 eggs, beaten
1/2 cup molasses
4 teaspoons baking soda
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
Mix Crisco and sugar. Add eggs and molasses. Mix dry ingredients and add to the wet ingredients. Shape into balls and then roll into finger shapes. Roll in sugar and bake 15 minutes at 350 degrees F.
Makes 5 dozen.
Buffalo Shrimp
20 (16-20 count) each raw shrimp, peeled, tail-on
5 dashes Cholula sauce or other hot pepper sauce
1 cup favorite barbecue sauce
Using 5 wooden skewers, place 4 shrimp on each skewer. Combine Cholula and barbecue sauce and pour over shrimp skewers. Marinate overnight.
Grill.
No-Fuss Stuffed Manicotti
Serves 6.
1 pound ground beef
2 (26 ounce jars) Ragu Chunky Sun-dried
Tomato & Sweet Basil Pasta Sauce, divided
1 (15 ounce) container ricotta cheese, divided
1 (8 ounce) box uncooked manicotti
Heat oven to 375 degrees F.
In 12-inch nonstick skillet, brown ground beef; drain. Stir in 1 cup pasta sauce and 1 cup ricotta cheese; set aside.
2. In 13 x 9-inch baking dish, spread 2 cups pasta sauce. Fill uncooked manicotti with beef mixture and arrange in baking dish. Top with any remaining beef mixture, then top with remaining pasta sauce.
Cover tightly with aluminum foil and bake 1 hour.
Remove foil and top with spoonsful of remaining ricotta cheese. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
Texas Pineapple Cake
3 eggs
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1/2 cup chopped nuts
Mix together eggs and sugar.
Sift together flour, baking soda and salt. Add to egg mixture. Add crushed pineapple and nuts. Pour into greased and floured jellyroll pan. Bake at 350 degrees F for 20-30 minutes.
Mix frosting and spread over cake while warm.
Frosting:
8 ounces cream cheese, softened
1 pound confectioners sugar
4 tablespoons butter
1 teaspoon vanilla extract
Beat together until smooth.
Mashed Potato Soup
Serves 4.
2 pounds white potatoes, cut into 1-inch cubes
4 cups whole milk
1 cup cream
4 ounces butter
6 ounces Velveeta cheese, cut into chunks
Salt and pepper to taste
Cook potatoes in salted water (just enough to cover) until very tender. Drain the water and add milk, cream and butter and beat with a mixer until smooth. Return to heat and add Velveeta cheese; heat until the cheese melts. Season to taste, and add more cream if needed to thin the soup.
NOTES: Use leftover mashed potatoes if you have them! Sprinkle the top of the soup with chopped chives to serve, if desired.
Honey Jelly
2 1/2 cups honey
3/4 cup water
1/2 bottle liquid pectin
Place honey and water in a saucepan and bring to a quick boil. Add the pectin, stirring constantly, and bring to a full rolling boil. Remove from heat and skim off foam. Pour into hot, sterilized jelly glasses. Top with paraffin immediately.
Makes three 8-ounce glasses.
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