September 2, 2005
Recipe Requests
Shared Recipes, Crafts
and Hints
White Chip Meringue Dessert Bars (Hunnyandme)
O'Charley's Caramel Pie (Audrey Musick)
Olive Garden Italian Dressing (Mary B. - Michigan)
Magic Shell Ice Cream Topping (Ruth Justice)
Antipasto Bread (Cara)
Banana Chocolate Bundt Cake (Treva)
Baking Recipe for Mothers (Cara)
Recipe of the Week
Frosted Malt Chocolate Cookies
Crockpot Recipe
Buckshot Beans
Specials at Recipe Goldmine
Gardening with Gary
Peace Lily
Forum Recipe
Pan Pierogi (cuteascountry_Shortcake)
Restaurant Recipe
Salty's White Chocolate Mousse Cake
Question of the Week
Other Recipes
Hearty Bacon Casserole
San Francisco Fudge Foggies
Steak Casserole
Yogurt and Peach Chicken
Creamy Shrimp Dip
Old Fashioned Strawberry Malt
Nacho Cheese Chicken Bake (Weight Watcher)
Corned Beef Hash Brown Patties
Lemonade Dessert
Our hearts, thoughts and prayers are with all those affected by the devastating hurricane in our beloved Southeast.
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A note about our websites. You will find many duplicate recipes between recipegoldmine.com and aaa-recipes.com, but each serves a particular purpose - AAA-Recipes is set up with a format to easily find recipes by ingredient. Recipe Goldmine is set up with a traditional format.
Please take a moment to visit our forum, The Cutting Board. Meet our moderators, cuteascountry_Shortcake and Chris in NM.
Look forward to the newsletter constantly. It is great. However now I need special help. I had an appetizer made with yellow hot Hungarian peppers, sliced lengthwise, stuffed with some sort of stuffing, and baked. It was delicious, but I can't find out who made it, or how! Please, if anyone has any idea, let me know. Thanking you in advance, ~ I N, Mecca, PA
I'm trying to find the recipe "Baked Potato Soup" from TGI Friday's restaurant. They have taken it off the menu here in my city. Does anyone have this or a recipe like it? ~ Kathy in Tucson
I received a juicer for my birthday 2 months ago. Any ideas on what to do. I heard that if you juice fruit/veg and drink it, curbs hunger and it helps you lose weight? Anyone have favorite recipes that are made with veg-fruits and things you have in the house? Nothing too exotic....... ~ Jeannette
Does anyone know what brand and what flavor of yogurt that they use in the fruit and yogurt parfait at McDonald's? Thanks for the help. ~ Indigo
I love this newsletter. Was wondering if anyone has a recipe for the little orbit donuts like you can find at fairs? We love them but don't get to many fairs and they are kinda expensive also. Thanks. ~ Lu Ann in Iowa
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Hershey used to make a fruit cake, and still might, that had chocolate and other goodies all baked into it. Does anyone happen to have or know that recipe. Thanks. ~ Gail
I am looking for beef jerky recipes. Also, does anyone know what a one step angel food cake mix is, I would like to make the pineapple angel food cake. Thank you. ~ Kathy from FL
Hello. I'm doing a wedding cake for a friend. She is requesting carrot cake. It will be a three tier square cake. Does anyone out there have a good recipe for carrot cake? Thank you in advance. ~ Kris
Shared Recipes, Crafts and Hints
All I have to say in regards to this recipe, (Marshmallows rolled in caramel sauce and Rice Krispies). YES, they are great treats, but what makes them even greater, is that rather then storing them in an airtight container . . .For 20 years, we have been putting them in gallon size Ziploc bags and freezing them, if you pull them out onto a paper plate, you can eat them in 5-10 minutes (even better if you put them in the micro for 7-10 secs! You can have these delicious unique treats year round but only have the mess/hassle once a year!! ~ Renee
*****
Hi, this is for Jane Schoemaker. You can try to get the book from http://www.Vintage-Crochet-Patterns.com. You can write to Tabitha Gibbons who owns the web site. She's got loads of lovely crochet books and maybe she can help. Even if it's not for the book, it's worthwhile visiting her site if you love crochet. Hope it helps.~ antoinette
*****
First of all, just wanted to say that my prayers are out to those being affected by hurricane Katrina. Hope you're not one of them! Now here's your recipe:
White Chip Meringue Dessert Bars
Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter or margarine, softened
Topping:
2 cups (12 ounce package) Nestle Toll House Premier
White Morsels
1 1/4 cups coarsely chopped nuts, divided
3 large egg whites
1 cup packed brown sugar
Heat oven to 375 degrees F.
Crust:
1. In a medium bowl combine flour, powdered sugar and butter with a
pastry blender (or 2 knives) until crumbly.
2. Press evenly onto bottom of ungreased 13 x 9-inch baking pan.
3. Bake for 10 to 12 minutes or until set.
Topping:
1. Sprinkle white morsels and 1 cup nuts over hot crust.
2. In a small mixer bowl beat egg whites until frothy. Gradually add
brown sugar; beat until stiff peak forms.
3. Carefully spread meringue over morsels and nuts. Sprinkle with remaining
nuts.
4. Bake 15 to 20 minutes or until golden brown.
5. Serve warm or cool completely.
Servings: 24 bars
ENJOY!
*****
O'Charley's Caramel Pie
2 cans sweetened condensed milk
1 large graham cracker pie crust (or prepared ready-made
frozen pie crust)
1 small container Cool Whip
1 small package chopped pecans
1/2 cup mini chocolate chips
Peel paper from cans of sweetened condensed milk. Place unopened
cans of milk on their sides in a large pot and cover completely with
cold water. Slowly bring pot to rolling boil and
boil for 3 hours making sure to turn cans every 30 minutes or so and
add more hot water as needed to keep the cans submerged in water. At
the end of 3 hours, allow the cans to cool for 1 hour or until you can
safely handle them. Do not open cans while they are hot as they might
explode. Open the cans of milk and spread the mixture into the pie crust.
Cover the pie with cool whip. Sprinkle chopped pecans and chocolate
chips all over the top of the pie. Refrigerate for 8 hours before serving.
(NOTE: Make sure there are no holes in the cans while boiling. Again,
the cans may explode if the cans are opened while they are hot. Be sure
to never leave the cans boiling on the stove unattended and don't let
all of the water boil down in the pot.)
This is sinfully rich! ~ Audrey Musick
Caution from Linda: Whenever a recipe calls for boiling the sweetened condensed milk in the can, I offer these safer alternatives from our Food Preparation section at the Recipe Goldmine website:
Sweetened Condensed Milk
Caramel Sauce:
For safety reasons, heating the unopened can (an old cooking method) is NOT recommended.
1 (14 ounce) can sweetened condensed milk
Oven Method:
Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum
foil; place in larger shallow pan. Fill larger pan with hot water. Bake
at 425 degrees F for 1 hour or until thick and caramel-colored. Beat
until smooth.
Stovetop Method:
Pour sweetened condensed milk into top of double boiler; place over
boiling water. Simmer over low heat for 1 to 1/2 hours or until thick
and caramel-colored, stirring occasionally. Beat until smooth.
Microwave Method:
Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook
on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until
smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very
thick and caramel-colored, stirring briskly every 4 minutes during the
first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
*****
Hello, just today, I received 3 postcards from an English friend of mine and I really liked them as they've got recipes on them, so I thought I'd pass them on to you. you can put them in the newsletter or not, it's up to you, but the funny thing is that one of them is for a custard pie that someone asked for a while back. I know that that recipe had a terrific response but I thought I'll pass this one on as well. I hope you like them. ~ antoinette
*****
Here is my copy of the dressing Theresa was looking for. ~ Mary B. Michigan
Olive Garden Italian Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, please add a little extra sugar.
*****
Sue Tucker wanted a recipe for the cherry topping. This may be what she is looking for. ~ Ruth Justice, Jackson MI
Magic Shell Ice Cream Topping
1 (6 ounce) package chocolate chips (substitute
white chocolate and some cherry extract)
1/2 stick butter or margarine
1/4 cup Mazola corn oil
Melt chips and butter together (microwave on low). When melted, add oil. Pour over ice cream and it will harden.
*****
Antipasto Bread
Shared by Cara
1 loaf Rhodes White Bread, thawed and risen
1 teaspoon extra virgin olive oil
1 (3 1/2 ounce) package pepperoni, thinly sliced
1/2 pound shredded mozzarella cheese
1/2 cup chopped Greek olives
1/2 teaspoon mixed Italian spices
1 teaspoon cornmeal
3 tablespoons grated, fresh Parmesan cheese
On a lightly floured surface, roll dough to a 12 x 15-inch rectangle. Brush dough with the olive oil. Spread with the pepperoni, mozzarella cheese, olives and sprinkle with Italian spices. Roll up tightly along the long side of the rectangle. Pinch the seam and ends tightly closed. Place on baking sheet sprayed with nonstick cooking spray and sprinkled with cornmeal. Cover with sprayed plastic wrap. Let rise about 15 minutes.
Remove wrap. Sprinkle top of bread with Parmesan cheese and a pinch of Italian spices. Bake at 375 degrees F for 20-30 minutes or until golden brown and crispy. Cool before cutting.
*****
Banana Chocolate Bundt Cake
Shared by Treva
1 2/3 cups sifted all-purpose flour
1/3 cup Dutch processed cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2 medium ripe bananas
1 cup butter or margarine, softened
1 1/2 cups granulated sugar
4 eggs
1/4 cup sour cream
1/4 cup milk
Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch angel food tube pan.
Sift flour, cocoa, salt and soda together. Mash the bananas with fork.
Cream butter and sugar until light. Add sour cream and bananas to butter and sugar.
Beat the eggs until well blended. In four stages, beat eggs into butter-sugar-sour cream-banana mixture. Blend in half the flour-cocoa mixture. Stir in the milk and remaining flour. Mix only until evenly blended. BE CAREFUL NOT TO OVER-MIX BATTER. Spoon into prepared pan and bake 30 minutes on the lowest level of your oven. Rotate cake, moving the back to the front. Continue baking until a wooden pick pulls out clean from the center - about 30 minutes more. Let cool in pan 5 minutes on a rack. Turn out on rack and cool before serving.
Baking Recipe for Mothers
Shared by Cara
1. Heat the oven. Check to be sure there are no rubber balls or plastic soldiers lurking on the shelves.
2. Remove blocks and toy cars from table. Grease pan. Crack nuts.
3. Measure 2 cups flour. Remove Johnny's hands from the flour. Wash flour off him. Re-measure flour.
4. Crack more nuts to replace those that Johnny ate. Put flour, baking powder, and salt in sifter. Get dust pan and brush up pieces of bowl that Johnny knocked on the floor. Get another bowl.
5. Answer the doorbell. Return to kitchen. Remove Johnny's hands from the bowl again. Wash Johnny. Answer the phone. Return to kitchen.
6. Remove 1/2-inch salt from the greased pan. Look for Johnny. Grease another pan. Answer phone. Return to kitchen and find Johnny.
7. Take up greased pan and remove layer of nut shells in it. Head for Johnny who runs, knocking the bowl off the table.
8. Wash the kitchen floor, table, walls, and dishes.
9. Call the bakery and place an order. Take two aspirins and lie down. Don't forget to turn the oven off!
Author, Unknown
Frosted Malt Chocolate Cookies
Sometimes you want a crisp chocolate cookie; sometimes you want a gooey, chewy cookie. This is a crisp cookie, a cookie that was meant for a glass of milk.
This is a tender, crisp, melt-in-your-mouth cookie that the kids will love. The cookie is not overly sweet and has a nice balance with the frosting. The malted milk powder gives it just a touch of unusual malt flavor.
No wonder this is a great kids’ cookie—a smooth chocolate cookie with frosting. Since it is a rolled cookie, you can cut it in any shape you choose. Better yet, let the kids help you cut them out and frost them.
For the cookies::
2 1/2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup malted milk powder
3 ounces unsweetened baking chocolate
1 cup brown sugar
1/2 cup (1 stick) butter
3 tablespoons cream
1 large egg
1 teaspoon vanilla extract
1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
2. Melt the chocolate and set it aside.
3. Cream the brown sugar and butter together. Add the egg and beat until light and creamy. Add the cream, egg, and extract and beat for about five minutes.
4. Add the dry ingredients to the creamed ingredients, mixing until combined. Refrigerate the dough for one hour or until it is firm.
5. Heat the oven to 375 degrees. Roll the dough to 1/4-inch thick. Cut into shapes and place on ungreased baking sheets.
6. Bake for 9 to 10 minutes or until the cookies just start to look dry and firm. Immediately remove them to wire racks to cool. Once cool, frost them using the frosting recipe below.
For the frosting::
3 tablespoons butter
1/4 cup brown sugar
2 tablespoons cream
1/4 cup malted milk powder
1/2 teaspoon vanilla extract
1 3/4 cups powdered sugar
2 tablespoons meringue powder (optional)
more milk or cream as needed
1. In a saucepan, heat the butter, brown sugar, and cream, stirring as needed to dissolve the sugar crystals. Once the sugar crystals are dissolved and the mixture is hot, remove the pan from the heat.
2. Stir in the malted milk powder and vanilla extract. Add the powdered sugar. Add the optional meringue powder. Add more milk or cream as needed to get the right consistency for frosting.
Bakers note: The meringue powder will give the frosting a hard shell that will make the cookies more durable, tough enough to stack them without marring or pack in a lunch box. Adjust the amount of meringue powder per the producer’s instructions.
Meringue powder can be purchased at The Prepared Pantry.
Recipe courtesy of Dennis Weaver at The Prepared Pantry.
Buckshot Beans
Yield: 6 servings
2 cups dried pinto beans, washed
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
1/2 pound smoked ham, chopped
2 cups diced canned tomatoes
1/2 cup chopped green bell pepper
2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon oregano
Cover beans with water and let soak overnight.
Drain beans, discarding soaking water. In crockpot, cover beans with fresh water and add remaining ingredients. Cook on LOW for 6-8 hours, until beans are tender.
Taste beans, adding salt if necessary (don't add salt at the beginning of cooking time as it will make the beans tough).
Sharon writes~
My peace lily has large black spots on the leaves. Can you tell me what
is wrong and offer a remedy?
A. Peace lilies [Spathiphyllums] are attractive indoor foliage plants that also produce showy white flowers. They are one of the few foliage plants that will flower in low light. Most peace lilies grow 1-4' and are sturdy plants with glossy, dark green oval leaves that narrow to a point. The leaves rise directly from the soil. These plants also periodically produce lightly fragrant white flowers that resemble calla lilies. The long-lasting flowers start out pale green and slowly turn creamy white as they open. Peace lilies have few pest problems. Mealybugs are probably the most common insect indoors. Mites and scales can also be problems. Root and stem diseases as the black spot you may have are fungal infections and usually associated with overwatering. Check your local garden center for a spray or dust whose label mentions "For Black Spot fungus". Apply strictly according to the directions and avoid inhaling the chemical. Better yet, apply in a shaded outdoor location and when dry, bring back into the house. They are very sensitive to chilling temperatures. Injury varies with the temperature and length of exposure. Try to avoid temperatures below 60 degrees F. Magnesium deficiency can cause plants to become stunted. Leaf tissue between the veins may yellow while veins remain green. The edges of the leaves can turn brown by overfertilization or by excessive drying. Peace lily will flourish in almost any well-drained potting mix. Soil should be kept moist but not soggy. The soil should dry out between waterings. Excessive drying out can cause the plant to wilt and the leaves and edges to yellow and become spotted with the fungus. When watering, use water that is at room temperature. Peace lily will survive low interior light but would prefer bright filtered light. Peace lily should not be placed in direct sun or it will sunburn. They need very little fertilizer. Use a balanced, liquid houseplant fertilizer such as 20-20-20 every 2-3 months. Peace lilies enjoy warm conditions between 68 and 85 degrees F during the day and nighttime temperatures about 10 � F cooler. Peace lilies have wide leaves that accumulate dust. Wipe leaves regularly with a damp cloth to remove dust. Lack of flowering usually occurs on plants that are less than a year old or that receive insufficient light.
Prepared by Marjan Kluepfel, HGIC Information Specialist, and Bob Polomski, Extension Consumer Horticulturist, Clemson University.
**********
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.
Pan Pierogi
Posted by cuteascountry_Shortcake at The Cutting Board Thursday Sep 1st, 2005 06:54 pm
A family favorite.
5 pounds potatoes*
1 pound Velveeta cheese
1 pound lasagna (12 noodles)
3/4 pounds butter (3 sticks, divided use)
Milk (optional)
1 1/2 pounds onions, chopped
Fry onions in lots of butter. I usually fry 3/4 pound of onions with 1/4 pound (l stick) of butter each in two skillets to prevent over crowding in the pan. Fry slowly until a light golden color and completely cooked.
Peel, cut up and cook potatoes in boiling salted water, drain. Add 1 stick (1/4 pound) butter, milk (if needed) and Velveeta cheese, cut up. Mash until of desired consistency for filling. This step can be prepared the night before and refrigerated until ready to assemble.
Butter a large flat casserole dish or pan. I use a 9 x 15-inch enameled lasagna pan.
Cook lasagna noodles according to package directions. Layer four lasagna noodles in buttered pan. Add half of the potato mixture. (Wet hands and pat on potatoes until real smooth.) Top with 4 more noodles. Add 1/2 of the fried onions. Add the second half of potato mixture. Add the third layer of 4 lasagna noodles. Add the last half of onions to the top of casserole. Bake at 325 degrees F - 350 degrees F for 45 minutes or until completely heated through. Remove from oven. Let stand about 10 minutes before serving. Just like lasagna, it will be soupy to serve if not allowed to stand.
NOTES: Add milk only if mashed potatoes are really stiff. Not usually needed.
*Instant potato flakes may be used with regular potatoes if desired. Also, if potatoes are too loose when mashed, you may add some instant potato flakes to firm it up to desired consistency.
Can be made without onions for people who don't want onions. Can be frozen. Thaw in refrigerator before reheating. I sometimes make it in two pans. Serve one, freeze the other. Just snip the cooked lasagna with kitchen shears to fit pan. It is a versatile recipe. Comfort food at its best!
Excellent served with buttered carrots and a beet salad.
This casserole is delicious! Rich tasting and filling. Great for pot luck. Makes about 12 servings.
Adapted (but not much) from Angels and Friends Favorite Recipes published by Angels of Easter Seal, Youngstown, Ohio - Contributed by Mrs. Roger Joliceour
Salty's White Chocolate Mousse Cake
Source: Salty's, Seattle, Washington
Makes one 9-inch cake.
Cake:
3 cups cake flour, plus extra for dusting cake pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, at room temperature, cut into 8 pieces
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup whole milk
8 large egg whites, at room temperature
1 pinch cream of tartar
Glaze:
3 tablespoons red-currant jelly, whisked until it reaches
spreading consistency
Icing:
12 ounces white chocolate, coarsely chopped
(see shopper's note)
4 cups whipping cream, chilled
Garnish:
1 pound white chocolate, room temperature, shaved into
curls (use vegetable peeler) or substitute sweetened
coconut or white sprinkles
To prepare oven, baking pans: Heat oven to 350 degrees F. Grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides with flour. Tap out excess.
To mix cake: Sift together flour, baking powder and salt. Set aside.
In large bowl and using electric mixer at low speed, beat together butter and sugar until coarsely blended. Increase speed to medium. Beat until light and creamy. Add vanilla, then flour mixture alternating with milk. Beat until well combined.
In separate bowl, beat egg whites with cream of tartar at medium-high speed until they hold soft peaks. Using rubber spatula, gently fold one-third of egg whites into cake batter until well blended, using a cutting motion through middle of batter and turning bowl as you work. Gently fold remaining whites into batter until just combined. (Note: Do not over-mix.)
To bake cake: Divide batter evenly into prepared pans. Bake in center of oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 20 minutes. Turn out onto racks to cool completely. Remove paper. Using serrated knife, cut off top brown part on each layer, making sure layers are flat and even.
To prepare mousse: In double boiler or stainless steel or glass bowl over saucepan filled with simmering water, heat 12 ounces white chocolate until almost melted. Remove pan from heat. Stir until completely melted. Cool to room temperature. Using electric mixer, whip cream in large mixing bowl until stiff peaks form. Working quickly, gently fold melted chocolate into cream.
To assemble: Place 1 cake layer on plate. Using pasty brush, quickly glaze top with thin layer of jelly. Working quickly, cover jelly with one-third of mousse. Top with cake layer. Add glaze and mousse. Top with final layer. Ice top and sides with remaining mousse. Gently press white-chocolate curls into mousse, covering entire cake. Refrigerate for at least 1 hour to set.
Shopper's note: When buying white chocolate, look for a product that contains cocoa butter and avoid those labeled as "artificial chocolate" or "chocolate-flavored."
I have a white bread recipe that I have used for years with great results. I would like to try something with whole wheat flour. Can I convert my white bread recipe to a whole wheat recipe?
Sure. Most commercial recipes and many others call for 40 to 60% whole wheat flour. I would start there.
The whole wheat flour may mix a little differently than your white flour. Be prepared to adjust the amount of flour slightly. It’s easier to add a little flour to a wet dough than dribble water into a dry dough so start out just a bit wet. You can dribble water into your dough but it is harder to mix the water into the dough.
The sharp edges of the bran in whole wheat flour will damage some of the gluten. You may want to add a couple tablespoons of wheat gluten to your recipe. Also, a good dough conditioner will help.
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
Hearty Bacon Casserole
Source: Grande Living - recipe by Janie Wagner
1 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon paprika
2 cups elbow macaroni, cooked and drained
12 ounces bacon, cooked crisp and quartered (cooked and drained)
2 cups soft bread crumbs
1/4 cup melted butter
Combine sour cream, cheese, salt and paprika in saucepan. Stir in hot macaroni; cover and cook over low heat 5 minutes or until heated through.
Stir in bacon and pour into a 10 x 6-inch baking dish.
Combine bread crumbs and butter and sprinkle over top. Broil 3 to 5 minutes until crumbs are browned.
Makes 6 servings.
San Francisco Fudge Foggies
Source: Barbara Feldman of San Francisco, winner of Best Overall Recipe in Chocolatier magazine's Great Chocolate Challenge, 1986
Makes 16 foggies.
1 pound bittersweet chocolate, finely chopped
1 cup (2 sticks) unsalted butter, cut into tablespoons
1/3 cup strong brewed coffee
4 large eggs, at room temperature
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
8 ounces (about 2 cups) walnut halves, coarsely chopped
Position a rack in the center of oven and preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with a double thickness of aluminum foil so foil extends 2 inches beyond sides of pan. Butter bottom and sides of foil-lined pan.
In top of a double boiler set over hot, not simmering water, melt chocolate, butter and dissolved coffee, stirring frequently, until smooth. Remove pan from the heat. Cool mixture, stirring it occasionally for 10 minutes.
In large bowl, using a hand-held mixer set at high speed, beat eggs 30 seconds. Gradually add sugar and continue to beat 2 minutes, or until mixture is light and fluffy. Reduce mixer speed to low and gradually beat in chocolate mixture until just blended. Using a wooden spoon, stir in flour. Stir in walnuts. Do not over-beat. Transfer batter to pan. Bake 28 to 30 minutes, or until Foggies are just set around the edges. They will remain moist in the center.
Cool the Foggies in a pan on a wire rack for 30 minutes. Cover pan tightly with aluminum foil and refrigerate overnight, or at least 6 hours.
Remove top foil and run a sharp knife around edge of Foggies. Using two ends of foil as handles, lift Foggies onto a plate and peel off foil. Invert them again onto a smooth surface and cut into 16 rectangles.
Steak Casserole
1 pound round steak
1/2 teaspoon salt
1/2 teaspoon pepper
1 can sliced mushrooms, drained
1 can French onion soup
1 can Cheddar cheese soup
Cut steak into thin strips. Brown quickly in a skillet sprayed with Pam. Mix steak with remaining ingredients. Place in a shallow baking pan and cover with aluminum foil. Bake at 375 degrees F for one hour.
Serve over rice or noodles.
Yogurt and Peach Chicken
Source: The Prairie Star
1 1/2 cups herb stuffing mix
2 whole skinless chicken breasts, cut in half
1/2 cup plain yogurt
2 large or 4 small ripe peaches, peeled and sliced
Cinnamon sugar
Heat oven 375 degrees F.
In a food processor or blender, chop stuffing mix to coarse crumbs and pour them onto a sheet of wax paper. Thickly coat pieces of chicken with yogurt, then cover with stuffing crumbs. Lay chicken in an oiled baking dish. Cover with peach slices. Sprinkle peach slices with cinnamon sugar. Bake 20 minutes.
Creamy Shrimp Dip
1 small can deveined shrimp
1 (8 ounce) package cream cheese
1 1/2 tablespoons minced onion
1/8 teaspoon Worcestershire sauce
Dash of Tabasco sauce
5 tablespoons mayonnaise
In a medium mixing bowl, mix cream cheese until smooth. Add shrimp,
minced onion, Tabasco sauce and Worcestershire sauce and cream together.
Stir in mayonnaise. If needed, add additional mayonnaise until desired
consistency is reached.
Serve with potato chips or crackers.
Old Fashioned Strawberry Malt
Makes 1 (12 ounce) serving.
2 scoops strawberry ice cream
2 tablespoons malted milk powder
1/2 cup cold milk
Whipped cream
Maraschino cherry (optional)
Place ice cream in a blender. Sprinkle malted milk powder over ice cream. Add milk. Blend until smooth. Pour into a glass. Garnish with whipped cream and a maraschino cherry, if desired.
Nacho Cheese Chicken Bake (WW)
1 can low fat cream of chicken soup
1 can low fat cream of celery soup
1 can nacho cheese soup
12 ounces cooked chicken
2 cups instant white rice (don't cook)
Mushrooms - optional
Onion - optional
Mix all together. Put into sprayed 9 x 13-inch baking pan. Bake at 375 degrees F for 30 minutes.
Weight Watchers points: Serves 8, each serving = 4 points
Corned Beef Hash Brown Patties
Source: Paperback booklet from flea market missing its cover
1 (12 ounce) can corned beef
2 cups frozen hash browns, thawed
1/2 cup minced onion
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons ketchup
1 egg
1 tablespoon vegetable oil
Crumble corned beef into mixing bowl. Add hash browns, onion, sugar, pepper and ketchup. Toss by hand to mix, mashing some of the potatoes. Add egg and work by hand into mixture. Form into 12 patties.
Heat oil in skillet. Fry patties in batches until browned on both sides.
Variation: Substitute canned salmon or tuna (oil-packed) for corned beef, omitting ketchup.
Serves 6.
Approximate nutritional analysis, per serving: 240 calories, 12 g. fat, 4 g saturated fat, 85 mg cholesterol, 660 mg sodium, 15 g carbohydrates, 1 g fiber, 2 g sugar, 18 g protein
Lemonade Dessert
Prepare this one the day before serving!
Crust:
2 1/2 cups Graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
Put into a 9 x 13-inch pan. Reserve some for sprinkling on top.
Filling:
1 (20 ounce) can crushed pineapple
1 large container Cool Whip
1 (12 ounce) can frozen lemonade
1 can sweetened condensed milk
1 cup chopped walnuts
Drain pineapple thoroughly; set aside.
Beat Cool Whip, lemonade and milk until very stiff. Fold in pineapple and nuts and put over crust. Sprinkle with reserved crumbs. Freeze.
Serve with fresh sugared strawberries.
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